Jigger & Pony Group’s contemporary American grill restaurant Rosemead unveils a new menu espousing a renewed Californian farm-to-table ethos.

Dinner’s looking a bit different at Rosemead these days. First opened early last year with modern Californian fine dining at its heart, the restaurant’s focus has now shifted to offer an even more convivial, farm-to-table experience.

It’s no less refined. The open wood-fired hearth still stands in the pride of place in the centre of the restaurant, its bevy of chefs stoking coals and grilling all manner of meats, seafood and vegetables to perfection.

Except now more of those ingredients are sourced direct from local farms, or at least a lot closer than before from the region, with attention to seasonality and freshness.

Wild Tiger Prawns

The revamped Rosemead menu, for example, offers the likes of Momotaro Tomato, with the key ingredient sourced from nearby Cameron Highlands. Here the tomato’s signature umami notes are further enhanced with parmesan, cured mackerel and olive tapenade, and lifted up by fresh herbs from local farm Blue Acres. Or Sweet Potato Gnocchi, the delicately fluffy pillows tossed with grilled golden cordyceps from local farm Kin Yan in a smoky, savoury dashi sauce.

We highly recommend the Wild Tiger Prawns, harvested from the waters off Sabah by local producer Ah Hua Kelong. Here they are grilled barely enough for some char but still retain their ocean freshness, and then finished with bagna cauda, tabasco butter and finger lime to accentuate their sweetness. Though not sourced from as near, the New Zealand wild-farmed Ora King Salmon is absolutely delectable. Cured, confited and lightly broiled, it is beautifully moist and tender.

Miyazaki Wagyu A4 Striploin

For carnivores, be sure to order the Heritage Pork Chop or the Miyazaki Wagyu A4 Striploin. Both the thick-cut pork chop and steak are fabulously grilled, and reward those who savour every chew.

And be sure to order some wine – Californian, of course – to accompany those proteins.

“Singapore and California are more similar than people realize, especially when it comes to the style of dining,” says Jigger & Pony Group Executive Chef David Tang, who created the new menu with Chef de Cuisine Ammie Khoo. “We enjoy sharing our food and bold, yet comforting flavours that highlight the fresh produce used. With this new menu, we want to deliver hearty meals and a convivial dining experience that truly represents California,” he added.

[Photos courtesy of Rosemead]


Address 19 Cecil St, Singapore 049704 (Google Maps link)
Opening Hours 6pm to 10.30pm Wednesdays to Saturdays; 12pm to 10.30pm on Sundays; closed on Mondays and Tuesdays
Tel (65) 9781 9084
Web www.rosemead.sg
Facebook rosemead.singapore
Instagram @rosemeadsg


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