Top tables worth the indulgence
COOL AND CASUAL AT CAFFE CICHETI
A cross-cultural shakeup does one good – just ask Caffe Cicheti, which was previously known as Fynn’s, a modern Australian restaurant popular for its brunch offerings. Trading the pastels for more dramatic shades of green, Caffe Cicheti now rounds up the trio of Italian concepts under The Cicheti Group.
Today, the modern osteria specialises in dishes with fresh, bright, and easy flavours that are reminiscent of what you’ll find in Italian coastal towns. Starters like the Panzanella, a traditional Tuscan bread and tomato salad, and Sardine Frittes are light yet flavourful, paving the way for moreish pasta dishes like the classic Pesto and Vongole.
Meanwhile, the Iberico Pork with granny smith apples and kale salad is a dish that satisfies with the perfect combination of spice and tang. Also worthy of a spot on the table is the Cioppino – a tomato-based seafood stew studded with prawns, flower clams, scallops, and squid, accompanied by slices of crisp focaccia slathered with the divine duo of butter and garlic.
Visit Caffe Cicheti at 26 Beach Road, South Beach Tower, #B1-21, Singapore, Tel: 6384 1878
A NEW CHAPTER AT MAGGIE JOAN’S
For over five years, Maggie Joan’s has been the cool kid quietly tucked away in an alley off of Singapore’s Chinatown. Talented chefs who are fearless with their creativity have always been mainstays at the restaurant, allowing it to constantly evolve into a better version of itself.
Today, Head Chef Zach Elliott-Crenn, who adds his own twist to Maggie Joan’s menu, commandeers the kitchen. There is a quiet elegance to his creations, as seen (and tasted) in bites like the Coffin Bay Oysters topped with wasabi and parsley granita, the addictive Chicken Liver Parfait Cigar with quince and candied pistachios, and the Squash Financier – a onebite wonder with macadamia nut and mimolette cheese.
Where mains are concerned, Chef Elliott-Crenn proves that he can expertly handle fish, as proven in the Red Snapper with local greens, black garlic, and dashi broth, boasting the enjoyable duality of crisp skin and fork-tender flesh. It is his skill with vegetables, however, that surprises, particularly the Smoked Carrot Tartare, which is accompanied by miso, mustard seeds, and confit egg yolk, lending it the texture and flavour of its original beef counterpart.
Visit Maggie Joan’s at 110 Amoy Street, #01-01, Singapore, Tel: 6221 5564
SEASON’S EATINGS AT THE DEMPSEY COOKHOUSE & BAR
Don’t let the East-meets-West concept of The Dempsey Cookhouse & Bar scare you. While fusion confusion might still be a problem for some restaurants, this bright and beautiful establishment knows exactly what it’s doing, especially since it features Chef Jean-Georges Vongerichten’s expertly executed Asian-inspired European fare.
Today, select dishes from The Dempsey Cookhouse & Bar menu takes its cue from seasonal ingredients, resulting in fresh and tasty additions to its lunch and dinner offerings. Take for example the Hamachi Salad with lettuce heart, avocado, and soy-chili dressing or the Crispy Calamari with yuzu dipping sauce.
Now, as you peruse the mains, I won’t fault you for being drawn to either the Veal Milanese or the Grilled Pork Chop. Both are enjoyable and expertly cooked, but what is even better is the Roasted Chicken with a familiar sweet and sour Sichuan glaze. What you get is a crisp chicken thigh coated with a thick sauce that perfectly balances sweet, sour, and spicy flavours, which is then best enjoyed with a portion of steamed white rice.
Visit The Dempsey Cookhouse & Bar at Block 17D Dempsey Road, Singapore, Tel: 1800 304 5588