From modern Japanese omakase restaurant Wagatomo’s new spring-focused tasting menu and the revamped offerings at contemporary seafood bar Humpback to Nobu Singapore’s freshly unveiled weekend brunch, we check out the places that should be on your to-visit list this month in our April 2023 edition of Spirited Eats.

  • Humpback
  • Wagatomo
  • Meadesmoore
  • Nobu Singapore
  • Binary
  • Shang Palace

Humpback resurfaces with fresh new seafood-focused offerings

Humpback new menu
Photo courtesy of Humpback

Taste Humpback all anew. The contemporary restaurant and bar Humpback along Bukit Pasoh Road has not only revamped its seafood-centric offerings, but also recently underwent a two-month renovation to create an even more convivial yet cosy communal dining space than before.

Humpback’s new menu continues its inventive approach of leaning into European culinary techniques for transforming seasonal ocean bounty into dishes with Japanese-inspired flavours. Humpback built its reputation on oysters, so you can’t go wrong with the Hama Hama, Blue Pool, Summerstone that’s specially airflown directly from the Pacific Northwest. The new House-cured Hamachi Pastrami and Mussel Toast with Spicy Nduja are great to kick off a meal, the latter featuring juicy smoked Australian mussels atop fingers of toasted brioche.

Continue your oceanic gastronomic experience with the likes of the briny yet refreshing Red Prawn Tartare with Tosazu Jelly and Pomelo, or indulge in homelier flavours of the Purple Clams with Toasted Koji and Green Asparagus. If you enjoy pasta, the creamy Ricotta Cavatelli with Swordfish Bacon and Chitose Corn will hit the spot. For mains, the Marble Goby with Broccolini, Black Garlic and Mussels features perfectly-seared wild-caught fish smothered in an absolutely moreish mussel-infused brown butter sauce.

As for drinks, while Humpback V1 was more cocktail-driven, version 2 is more focused on wines curated to pair with seafood. Vino options such as the Loveblock Sauvignon Blanc 2021, Juliet Victor Estate Furmint 2018, Clos Henri “Petit Clos” Pinot Noir 2020, and Barone Pizzini Animante Brut Franciacorta, shows off a more playful, offbeat side.

Humpback | 18-20 Bukit Pasoh Rd, Singapore 089834 (Google Maps link) | 5pm to 11pm on Mondays, Wednesdays to Fridays; 12pm to 11pm on Saturdays; 12pm to 9pm on Sundays; closed on Tuesdays | www.humpback.sg | 9772 9896 | online reservations


Wagatomo welcomes spring with new omakase menu

Wagatomo - spring omakase
Photo courtesy of Wagatomo

Spring brings a bounty of produce to the fore, and modern Japanese omakase restaurant Wagatomo leverages on those in-season ingredients for a refreshed omakase-style prix fixe menu available over the next few months.

Wagatomo’s spring tasting menu puts together seven different courses, each of which is prepared with a delicate touch to allow those spring flavours to shine. You’re looking at the likes of Tomato 3 Ways, featuring marinated tomatoes and tomato jelly in an exquisite houjicha-infused tomato consommé, or Maguro Tetaki, the lightly-seared sliced tuna dressed in a tataki soy freshened with shredded myoga (torch ginger flower) and negi (spring onion).

We also enjoyed the Haru Kakiage of frittered spring vegetables such as bamboo shoots, asparagus and burdock dotted with diced prawn, while the yuzu-infused daikon oroshi was the perfect palate cleanser for the accompanying grilled Japanese mackerel in the Saba Shio Yaki. And if you love your beef, Wagatomo’s signature Kamichiku 4% ‘Miracle Gyu’ from Satsuma Valley comes as Beef & Negi. This comes as indulgent chuck roll grilled to tender goodness, served with spring onion sautéed in brown butter and atop a moreish potato puree.

Wagatomo’s Spring omakase tasting menu is priced at $96 per person (with a minimum of two persons to share).

Wagatomo | 5 Wallich St, #01-12 Guoco Tower, Singapore 078883 (Google Maps link) | 11.30am to 2.30pm and 5.30pm to 10.30pm daily | wagatomo.com | 8313 6622

 


New steak at Meadesmoore is a cut above the rest

The Meadesmoore Cut
Photo courtesy of Meadesmoore

Love your steak? Contemporary steakhouse Meadesmoore, best known for its penchant for serving alternative and less common steak cuts, has come back with a revised menu burgeoning with new offerings.

The highlight of Meadesmoore’s new menu is definitely its new eponymous signature, the Meadesmoore Cut MS 8/9. This rare Australian 2GR cut – extracted from between the ribeye and chuck – offers three distinct marblings, resulting in altogether different flavour profiles within a single cut alone. The underblade, for example, is tender like tenderloin but robustly flavoured like flatiron. The ribeye cap is juicy and buttery, while the loin is richly complex in texture and flavour. Simply dust with some fleur de sel to bring out all that beefy goodness.

But if you want to indulge, the new 45 Days Aged Vintage Bone-In Prime Rib MS 3+ is perfect for those who enjoy the deep umami and layered notes that long-ageing of meat brings. Other new dishes worthy of note include Beef & Crab Tartare and Tendon & Escargot, particularly if you love contrasts on one plate.

Meadesmoore | 21A Boon Tat St, Singapore 069620 (Google Maps link) | 11.30am to 3pm and 5.30pm to 10pm Mondays to Fridays; 5.30pm to 10pm on Saturdays; closed on Sundays | meadesmoore.com | 6227 2247

 


‘Taste of Nobu’ at Nobu Singapore is a weekend brunch unlike any other

Nobu Weekend Brunch - Sushi Table
Photo courtesy of Nobu Singapore

Nobu Singapore has kicked off a new weekend bottomless brunch available every Saturday and Sunday that’s sure to please. Executive Chef Hideki Maeda and his team has curated a semi-buffet brunch featuring not only its iconic Japanese-Peruvian staples, but also an entire selection of Japanese buffet favourites.

So yes for the ‘Taste of Nobu’ weekend brunch you get to choose a la carte from a menu of à la minute signature hot dishes, such as its famous Black Cod Miso, Rock Shrimp Tempura and F1 Japanese Beef Toban-Yaki, among others. But there is also a full counter selection bursting to its seams of various Nobu sushi rolls, freshly-sliced sashimi, and various Nikkei-inspired cold dishes and salads, as well as its famous offerings like Yellowtail Jalapeño, Umami Chicken Wing, Crispy Rice with Spicy Tuna, and Sashimi Salad with Matsuhisa Dressing, for you to pick and graze over.

Remember to leave space for dessert. Head over to a decadent dessert room where you can find indulgent sweets such as the much-beloved Nobu-style Cheesecake, other handcrafted desserts such as Green Tea Flan, Chocolate Miso Cream Puff and Yuzu Meringue Tarts.

For seasoned tipplers, you’ll want to opt for the supplemental alcohol options. Nobu Singapore offers a classic beverage package that comes with free-flow sake (including the house-exclusive Nobu Junmai Daiginjo), Taittinger champagne, Nobu Matsuhisa white wine, red wine, and beers. Top up a bit more and you’ll get access to craft cocktails as well.

The Nobu Singapore ‘Taste of Nobu’ is available every Saturday and Sunday and runs from 12pm to 2.30pm. It is priced at S$158++ per person (inclusive of free flow of juices, soft drinks, teas and selected mocktails), S$198++ per person including the classic beverage package, or S$276++ per person including the luxe beverage package.

Nobu Singapore | 190 Orchard Blvd, Level 3 Four Seasons Hotel Singapore, Singapore 248646 (Google Maps link) | 12pm to 2.30pm and 6pm to 10pm Mondays to Thursdays; 12pm to 2.30pm and 6pm to 10.30pm Fridays to Sundays | www.fourseasons.com/singapore/dining/restaurants/nobu-singapore | 6831 7653

 


Twice the food fun at Binary

Binary - Spatchcock Chicken
Photo courtesy of Binary

Binary in Palais Renaissance earlier this year celebrated its first anniversary, and to commemorate that milestone the sleek contemporary gastrobar unveiled a newly-revamped food and drink menu.

Those of us who’ve been Binary may be familiar with its unique dual dining concept. Binary offers a list of ingredients where diners get to choose it done in one of two options: in an Asian culinary preparation, or a Western one. For example, you can choose your Tiger Prawn done as the classic Spanish gambas al ajillo, or have it as a Hong Kong-style sesame prawn toast. Love your chicken wings? You can opt for Chicken Wing either spiced Malay-style (the way they are served with nasi lemak), or as American buffalo wings complete with tangy sauce and blue cheese dip. And while you’re likely to be tempted to get an Iberico Presa or Wagyu Flank Steak as a main, go for the Asian option of Spatchcock Chicken. Well-brined and flavourful, this rendition roast chicken is simply scrumptious and will remind you with mom’s cooking.

As for drinks, Binary has also doubled down on its dual concept with its cocktails. If you love your R(h)um, you can opt for the classic Mojito, or the fancier Passion Ginger Julep. Those who enjoy Tequila will like the traditional Margarita, but the quirky Singarita offers local flavours with the use of red chilli shrub and palm sugar. Not into cocktails? There’s a small but very well curated wine list that run from Burgundian favourites to offbeat New World bottles.

Binary | 390 Orchard Rd, #01-01A Palais Renaissance, Singapore 238871 (Google Maps link) | 11.30am to 10.30pm daily | 9363 0101

 


Imperious new flavours at Shang Palace 

Shang Palace - Braised Bamboo Pith
Photo courtesy of Shangri-La Singapore

Shangri-La Singapore’s classic fine-dining Cantonese restaurant Shang Palace recently welcomed Chef Daniel Cheung at its helm. The Hong Kong native comes with almost four decades of experience in top Chinese restaurants, taking over the reins from the late Chef Mok Kit Keung who passed away suddenly after leading the restaurant to its first-ever Michelin star back in 2021.

Chef Daniel continues Shang Palace’s unerring focus on elevated Cantonese classics, and presents his own inspired set of signature Hong Kong creations. Expect well-loved favourites such as Braised Bamboo Pith stuffed with Imperial Bird’s Next and topped with Crab Coral, Steamed Spotted Garoupa Fillet in Egg White Sauce topped with Crispy Parma Ham, Deep-fried Stuffed Crab Meat in Shell, or Fried Rice with Kagoshima Wagyu Beef served in Whole Tomato.

Each dish are takes on time-honoured classics combined with modern touch flourishes and exacting presentation, and should please anyone from the most demanding Cantonese matriarch to the most picky business associate.

Shang Palace | 22 Orange Grove Rd, Singapore 258350 (Google Maps link) | 12pm to 2.30pm and 6pm to 10pm on Mondays to Fridays; 11am to 3pm and 6pm to 10pm on Saturdays and Sundays | www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/ | 6213 4473

 


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