It's all about destination dining at these restaurants that serve up flavors from around the world.
TAMBA
A visit to Tamba promises more than just a memorable meal – expect an immersive experience that momentarily transports diners to the heart of West Africa, offering a cultural crash course through design, art, craftsmanship, and of course, flavors. The restaurant, located in a two-storey shophouse in the Duxton neighborhood, has been transformed inside-out, with artwork selections and texture-rich details expertly curated and executed by designer Virginia Pérez-Orive.
The visually arresting space, clad in terracotta hues, textured surfaces, and handwoven fabrics, adds to the dining experience, complementing a menu comprised of dishes that boast technique and robust flavor combinations. A meal here starts off strong, thanks to must-tries like the rich and spicy Pepper Soup with a selection of fresh seafood (think bisque, but punchier) and Tapalapa – a dense loaf of bread paired with goat’s milk ricotta and smoked bacon butter. For mains, opt for the Jollof Rice served with spiced chicken and smoked pork belly, as well as Suya, a grilled Angus tenderloin skewer paired with kachumbari (a piquant tomato and onion salad) and smoked, spiced kuli kuli (a traditional West African snack typically made with peanuts). Peruse the drink menu too, where an assortment of cocktails are made with specially sourced African spirits.
Visit Tamba at 101 Duxton Road, Tel: 6513 5388
COTE KOREAN STEAKHOUSE
Michelin-starred COTE Korean Steakhouse opened its doors at COMO Orchard to much fanfare earlier this year, bringing with it the fun and fire of Korean barbecue, juxtaposed with the showmanship and excellence of a classic American steakhouse. More than just a place to enjoy beautifully barbecued beef, COTE also introduces Millim Bar – a pre-dinner spot nestled among dramatic foliage that serves a selection of tipples and non-alcoholic cocktails.
Enjoy the COTE experience at two dining areas: The Main Dining Hall calls to mind the restaurant’s New York flagship, where dim lighting, wood, and dark green walls call to mind a member’s club. Meanwhile, The Private Dining Room is where guests can enjoy the immersive COTE experience in privacy. To get started, choose between two tasting experiences – The Butcher’s Feast and the ultra-indulgent 10-course Steak Omakase that features Japanese A5 Wagyu from Miyazaki, Japan, as well as Petrossian Tsar Imperial Daurenki Caviar. Available for the tasting experiences are the highest grade of Prime Cuts, American Wagyu, and grass-fed Australian beef, which are dry-aged for at least 45 days to intensify the natural flavors. Accompanying the beef is a selection of meticulously made banchan, kimchi and fermented bean stews, as well as sharing plates that can be ordered ala carte, which include favorites like Kimchi Wagyu “Paella” and the refreshing Bi-bim Somyun (cold noodles in a gochujang vinaigrette).
Visit COTE Korean Steakhouse at 30 Bideford Road, COMO Orchard, Level 3, Tel: 1 800 304 7788
THE PRINCE
The Dandy Collection, known for its concept-forward dining establishments like Firangi Superstar, Neon Pigeon, and Lo Quay, present The Prince – the current iteration of The Fat Prince, which was a beloved Tanjong Pagar institution. For this timely evolution, The Prince looks to the Middle East’s vibrant dining culture – one that celebrates bountiful portions perfect for sharing and bright, bold flavors – to dictate its culinary approach.
At the heart of The Prince’s dining philosophy is “Karam”, which is a term that embodies the spirit of generosity in Arab culture. Therefore, the best way to experience a meal here is through the Karam Menu – a feast designed for sharing, which includes a refillable nine-dish Mezze Platter, comprised of cashew hummus, pumpkin baba ghanouj, salmon pistrima, house-cured pickles, smoked date butter, and more, accompanied by freshly baked breads. The menu continues with your choice of main, with irresistible options like Lamb Porterhouse, USA Prime Ribeye, Bone-in Beef Tomahawk, Black Hog Tomahawk, Whole Mediterranean Seabass, or the vegetarian-friendly Sweet Vine Peppers stuffed with halloumi cheese and topped with jackfruit “keema”. While difficult, try to save room for dessert because The Prince’s Kunafe is a must-have, comprised of crisp kataifi, pistachio cream, fragrant rose syrup, pomegranate seeds, and sumac spice for a touch of tartness.
Visit The Prince at 48 Peck Seah Street, Tel: 8876 8769