From fresh, seasonal fare elevated with traditional European culinary techniques, to hearty, casual cuisine inspired by the robust flavours of Southeast Asia – these are the up-and-coming restaurants and refreshed concepts to watch out for in Singapore.
Cuisson
Joining the slew of culinary establishments in Tanjong Pagar is Cuisson which offers diners an omakase experience marrying the best of classic French cooking techniques with ultra-fresh Japanese produce.
The elegant restaurant is helmed by Chef Tan Wee Kiat who’s worked at Les Amis Group and Gordon Grill prior to this. Expect a seafood-centric menu that showcases ingredients in their purest form – whether it’s a spectacular amuse bouche of lightly grilled abalone and foie gras ‘mille feuille’ or white asparagus royale with crustacean fragrances. There’s also a delicate creation of unagi juxtaposed with mountain yam and abalone, and served with abalone liver sauce.
The Menu Junsei is an eight-course adventure, with the ‘Textures of Prawns’ interlude exemplifying Tan’s creative approach. A prawn pasta (made from prawn shell), sakura ebi, and carabinero croquette are perfectly complemented by prawn roe and a coral emulsion that pays homage to the humble prawn. The pasta is finally crowned with chilli threads. Diners can also pair these dishes with a label from the extensive wine list.
Province
Another addition to the Joo Chiat neighbourhood is Province, where chef-owner Law Jia-Jun explores the diversity of Southeast Asian ingredients and flavours. The intimate eight-seater is a cosy space designed to encourage interactions and pique the diners’ curiosity.
Fresh, seasonal ingredients and flavours take centre stage in the restaurant’s seven-course prix-fixe menu – made with common produce like carrots and sweet potatoes, familiar favourites like coconut, and soursop, as well as rare spices like mahlesa, found in the mountainous regions of northern Thailand.
The menu draws inspiration from Law’s childhood and culinary journey, as well as people he has encountered along the way. For example, the second course, “Into the Garden”, pays homage to Law’s time at Manresa with David Kinch, an early proponent of farm-to-table cooking – and features ravioli filled with sweet alliums served with a smoky tang-o (garland chrysanthemum) sauce.
