Brought to you by The Lo & Behold Group (Loof, OverEasy Bar and Diner, The Black Swan), The White Rabbit is probably one of the most understated fine-dining restaurants in the scene. Lauded as the ideal and romantic venue to hold your wedding, The White Rabbit located atop Dempsey Hill and housed within the architectural frame of a 1930s chapel, is everything and more when you step through those majestic tall iron gates. Walls are white-washed with iconic lancet windows while stained glass details and high ceilings complete the “chapel” experience. Suffice to say, The White Rabbit exudes both charm and beauty in its cosy intimate space.
The menu, which is predominately classic European fare, recently received an uplift and revamp of flavours as Head Chef Benjamin Tan sought to introduce cleaner and lighter approaches in his cooking methods for a touch of elegance.
For more on Chef Benjamin and his culinary inspirations, check out our interview with him.
Words by GNineThree
Photography by Fairmont Singapore
Making their annual return at Fairmont Singapore’s Szechuan Court from 8 to 20 June 2015, are 4 specially handcrafted rice dumplings that have been created by Szechuan Court’s Dim Sum Chef Mandy Yeo. From the traditional Hong Kong-Style Rice Dumpling to more innovative treats such as the Stewed Spice Pig Trotter Dumpling or the exotic Assorted Grains Brown Rice Vegetarian Dumpling, these gastronomic dumplings are both huge in flavour and in size!
Weighing in at 600gm each, Szechuan Courts dumplings are certainly not your conventional symmetrical three-cone-shaped ones. They are actually “parcels” of glutinous rice wrapped with bamboo leaves and stuffed generously with premium ingredients.
My personal favourite was the Szechuan Court’s Signature ‘Gong Bao’ Chicken Dumpling $24++, which I highly recommend for those of you who love this dish. Chef Mandy has truly done justice and more with her rendition of this classic Szechuan stir-fry. Notes of sweet, sour and of course spiciness come together harmoniously and is finished with a crunch of roasted peanuts. The diced chicken thigh chunks were succulent and also thoroughly marinated so that every bite was assuredly satisfactory.
“Tburu” which means table in Japanese, is restaurateur and chef- Calvin Yeung’s newest gastronomic offering to our lion city. The man behind Kiku at Duxton and the former One On The Bund at Clifford Pier, his intention for Tburu was to recreate a multi-sensorial dining experience for diners as they revel in the sushi, sashimi and grilled dishes that this Japanese restaurant has to offer. Located at level 5 of OrchardGateway@emerald (the building opposite 313@somerset), Tburu is an airy space with a zen-like attitude along one of the busiest shopping street of Orchard but without the trappings of a city.
Stepping into the restaurant and taking in the surroundings of the place, it is hard not to appreciate Calvin’s attention to detail in everything. We were told that he had taken a personal interest in selecting every item in Tburu- from the type of tree bark for his chefs’ sushi cutting board, to the delicately hand-carved wooden spoons and tableware that the food is served on, even the sake cups and every piece of china had been painstakingly hand-carried from various parts of Japan back to Singapore, for Tburu. Sake connoisseurs will also be pleased to know that the premium sake served here is exclusive to Tburu, procured from the Kyushu prefecture.
Words by GNineThree
Photography by Min Jiang
For Dragonboat Festival this year, Min Jiang at Goodwood Park Hotel and One-North add a touch of luxury and decadence to their savoury dumplings by introducing two new creations- Braised Pork Belly with Black Garlic Dumpling and Braised Kurobuta Pork Belly with Preserved Vegetables Dumpling. These dumplings will be available for takeaway or dine-in at both restaurants from 1-20 June 2015.
Taste wise, the Braised Pork Belly Dumpling ($14.75 nett for takeaway and $13.80++ for dine-in) with its deep-fried chunks of pork belly mixed with intensely flavourful black garlic, crunchy chestnuts and a nice salted egg yolk for added richness and creaminess, was almost like a meal on its own especially when encased with steamed sticky glutinous rice. And a very satisfying one at that.
Close to the heels of the opening of Four Seasons Chinese Restaurant at Capitol Piazza, London Fat Duck located at the basement of Scotts Square is the newest duck specialty restaurant franchise to hit Singapore. A collaboration between the Akashi Group (Akanoya, Gyoza-Ya) and Fei Siong (EAT, Legendary Hong Kong), this restaurant claims to use only a specific breed of Irish ducks and prides itself for serving the “wagyu of ducks”. A mighty bold statement to be made but judging from the crowds that have filled the place within the first few weeks of their opening, it is clear that many Singaporean fans have been anticipating their arrival.
Before we go on to their London Roast Selections proper, London Fat Duck also offers a decent range of Dim Sum priced between $4.80-$6 and other Hong Kong comfort fare such as noodles, dumpling soups and congee starting from $6.80. Fairly reasonable prices considering their postal code.