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Foodie News Flash: New Restaurants in Singapore this July

EatPost Category - EatEat - Post Category - Eating OutEating Out - Post Category - Date Night / Sans KidsDate Night / Sans Kids

We’ve got the lowdown on all the hot new restaurants in Singapore this month, mama!

Hey, mama! Need a quick shot of inspiration for a night out on the town (no kids that is!)? Here’s our pick of Singapore’s latest restaurants and newest bars, condensed and served up in tasty bite-sized pieces just for you.

potato head folkWith Bali being so close, Potato Head Beach Club is firmly on our faves list, and with the recent arrival of the group’s latest venture, Potato Head Folk on Keong Saik Road has caused quite a lot of buzz. It’s set on four floors, bringing with it London’s current love of the good ole burger. Chef Adam Penney, from London’s “Patty & Bun” dishes up home made gourmet burgers at the alfresco seating area, Three Buns on the first floor. Try their signature Baby Huey Burger ($20) — soft bun, juicy prime 150g beef patty, pickles, spicy mayo and their special ‘Notorious T.O.M Sauce’. Giving plain ol’ fries and their posh cousin, The Truffle Fry a run for their money is The Naughty Fries ($9) — thick hand-sliced potatoes with spiced béarnaise, hot beef chili, and Parmesan… it’s tummy-slapping stuff. Upstairs sees an open concept indoor space, a part indoor air-conditioned extension of Three Buns restaurant, where exhibitions and performance are set to take place. Head to level three for Studio 1939, an intimate private bar, or the rooftop for their herb garden and tropical styled Tiki bar where concoctions are served in wooden bamboo and coconut cups from Bali.
Potato Head Folk, 36 Keong Saik Road, Singapore 089143. Tel: (+65) 6327 1939.

31 bar kitchenAcross the road, French neighbours have rebranded from Provence Le Restaurant to a casual chill out spot called 31 Bar & Kitchen (same owner) where they offer sharing plates — like the French Farm Cheese Platter ($28), an alluring board of ST Nectaire, Brin d’Amour, Gruyere Fribourg and Bleu des Causses, the Charcuterie ($28) or the Duck Platter ($15) of duck terrine, rillette and breast. There are also Asian fusion bar bites, like Beef in a Bun ($14) and Char Siew Arancini ($12) to go with your French glass of wine or tipple of choice.

31 Bar & Kitchen, 31 Keong Saik Road, Singapore 089138. Tel: (+65) 6224 9141.

Saha - Baby Vegetable Poriyal GardenBringing a little spice to Duxton Hill is Saha Signature Indian Restaurant & Bar. A big name in Bangalore thanks to two of his critically acclaimed restaurants, Chef Saha serves up pretty swish looking Indian fare from a range of regions in India. This isn’t your average “curry house” – expect a modern interpretation of old favourites using sophisticated cooking methods – quenelles, masala ‘cappuccinos’ and frozen chocolate powder is just the start. We love the look of the pictured Baby Vegetable Poriyal Garden ($28) – a beautifully fresh dish made up of curd rice, cashew, coconut, mustard seed, and curry leaf.

Saha Signature Indian Restaurant & Bar, 9A Duxton Hill, 2nd floor, Singapore 089593. Tel: (+65) 6223 7321.

CarversCarver & Co. run by chef/personal trainer Sarah Lin, has just popped up on East Coast Road for the East side crowd. Brunch (from 10am) of Truffled Egg-in-the-Hole Toast with Bacon Jam ($15) and lunch (from 11am) of Carvers Ham Sandwhich ($16.90) — Porketta with Crackling and Apple Chutney ($30) and The Carvers Plate ($25), which includes Carver’s gammon ham, roast of the day (normally turkey) with caramelised onions and potato mash… all served with coffee brewed with Common Man Coffee Roasters’ beans.

Carver & Co., 43 East Coast Road, Singapore 428764. Tel: (+65) 6348 0448.

Operation DaggerCan you keep a secret? No? Neither can anyone else around here it seems… so here goes — Operation Dagger is the new not-so-secret, secret bar to sister restaurant Oxwell & Co (who used to use the spot as a store room). Gone are all the alcohol brands you know, instead are rebottled spirits and home made concoctions in brown apothecary bottles, where the menu lists the drink’s flavour instead of the ingredients (to get away from spirit prejudices and to allow drinkers to concentrate on the flavour instead). Fancy Something Fizzy ($15)? They make this magically in-house — champagne yeast is used to naturally ferment sugars resulting in natural carbonation (that’s bubbles to you and me). Flavours of the moment include Honey, Fennel, Lemon and Mixed Berries. Foodwise there are uber cool nibbles to be had, like Kale Krisps with Orange Sea Salt ($6) plus you even get complimentary amuse bouche too, like Burnt & Frozen Lemon Meringues (meringues frozen in liquid nitrogen and dusted with a lemon charcoal). How wonderfully geeky is that?!
Operation Dagger, #B1-01 7 Ann Siang Hill, Singapore 069791. Tel: (+65) 9296 4704.

slakeIf you find yourself hungry in Opera Estate (a whole ‘hood named after different Operas, ranging from Swan Lake to Carmen and Fidelo) then head to Slake — the name is an abbreviated from of its location, Swan Lake. This neighbourhood kitchen offers Asian inspired bar snacks and a small changing menu (only 8 main dishes in fact) influenced by Peranakan, Vietnamese, Japanese, and Indian cuisine. We hear the Stuffed Squid ($18) and Creamy Coconut Clams ($19) are goodies. For their so called “happy endings” there’s Home Made Ice-cream ($4), 74% Dark Chocolate Brownie ($8) and Sticky Date Pudding ($8).

Slake, Swan Lake Avenue, Singapore 455711. Tel: (+65) 6243 6220.

Sugarhall2Sugarhall is the new rum bar and grill restaurant by the good people behind neighbouring cocktail bar, Jigger & Pony. The feel is decidedly upbeat with edgy music of vintage Latin in the background. There’s a whole menu for rum and rum based cocktails, with over 50 different types of cane spirits on offer (though other spirits are available too). Sip on Mai-Tai ala Sugarhall ($22) complete with flaming theatrics. In the kitchen is the former sous chef from W Hotel’s steakhouse, SKIRT so flame grilled dishes feature heavily on the menu. Expect Szechuan Pepper Tiger Prawns ($18) and a 1kg Cape Grim Grass-fed Porterhouse Steak (feeds 2-3, $120). For something different to accompany your cocktail try the interesting platter of house-made Cold Cuts ($28) of duck prosciutto, beef pastrami, country pate, chicken liver mousse, piccalilli, and poached grape.
Sugarhall, 102 Amoy Street, Singapore 069922. Tel: (+65) 9732 5607.

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PICOTIN EXPRESS (150313) 1450 1 edited

Now a little “coming soon” news – for those of you out Bukit Timah way who have been missing their slice of hand made pizza alongside beef bourguignon… Picotin Express is coming back! Having left the ‘hood a year ago to pastures new (East Coast and Sentosa Cove) they’ll be returning in August to the lush greenery of the Fairways. On the menu: breakfast, burgers, and a big selection of pizza and pasta (for delivery nearby too).

Picotin Express, 60 Fairways Drive, Singapore 286966. Tel: (+65) 6887 1191.

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