Weets Goh, Author at SALT Magazine

09Oct 2018 by Weets Goh

Cure’s New Autumn Menu Is A Delicious Mixed Bag Of Influences

A large, stylized painting of Bradd Pitt as Tyler Durden in Fight Club looms over you while you eat Cure. The place is dimly lit, and would be quite menacing if your pop cultural predilections don't slant that way; or more importantly, if you weren't made to feel at home the way they do at the restaurant. It's in the name, Cure being short for "curare", the Latin word for "to take care of". The name might be Latin, but chef-owner Andrew Walsh draws ideas from anywhere he is, and has been. The Jason Atherton protege puts out precise plates of unfussy, distinctly modern European dishes most of the time. Although there might be references to his Irish heritage in a dish of potatoes and seaweed, or homemade Irish cream…

05Oct 2018 by Weets Goh

Love vino? Maybe You’ll “Wine-Up” At These Upcoming Events

#saturdaynightsobriety, Boozy, Drink

Margaret River On Tour (8-12 Oct) Expect tipples, and all manners of gourmet delights from what is probably Western Australia's most renowned winemaking region, Margaret River, as over 30 producers and distributors come together at this event. Highlights include the star showcase, Seasons On The Hill, held at the picturesque Tamarind Hill restaurant on 11 Oct. Meet winemakers, and taste wines from established labels, small cult wineries and everything else in-between. Names include Vasse Felix, Cullen Wines, and L.A.S Vino. There'll also be treats from Margaret River Nougat Company and Bahen & Co. Chocolate, as well as food by Western Australian chefs Evan Hayter (Arimia) and Tony Howell (Cape Lodge). Other happenings under Margaret River On Tour include a wine masterclass at Monti on 8 Oct; and a 7-course Chardonnay-pairing dinner at…

01Oct 2018 by Weets Goh

Make This: Bunker “Risotto”, Spam Tuiles And Stewed Pork Cutlets

#featurefriday, Food, Recipe

Chef-owner of Restaurant Ibid, chief proprietor of Nanyang Cuisine, and winner of MasterChef Asia, Woo Wai Leong has put together a dish showcasing his cooking style: a mix of Western techniques and Chinese ingredients. "I thought it would be quite funny to use some of the more time-intensive and complicated processes in this recipe, since you basically have all the time on your hands if you're stuck in a bunker," he shares. Impress non-existent dinner guests with cutlets made from canned stewed pork served atop a bed of "risotto" seasoned with canning liquids; and a very cheffy garnishing made with spam tuiles dusted with dehydrated pickled chillies. Corn & Pickled Green Chilli Risotto, Spam ‘Tuiles’, and Stewed Pork Cutlets Serves: 4 | Level: hard Cook Time: 2 hours + 12…

26Sep 2018 by Weets Goh

New Restaurants: September 2018

Food, Restaurants

[caption id="attachment_14276" align="alignnone" width="810"] 45-day dry-aged black angus rib[/caption] The English House If this place isn't already on your radar, it is now. Opened by legendary chef-restauranteur-enfant terrible Marco Pierre White, The English House positions itself as Singapore's first "restaurant with rooms", not dissimilar to a bed and breakfast. Set within two restored, adjoining shophouses along Mohamed Sultan, the restaurant is a strangely -harmonious mish-mash of Asian and British elements: an esoteric mix of objects d'art, black-and-white photographs by Terry O’Neil from White's personal collection, and old-school kopitiam marble tables. The food served will be unpretentious British classics -- which White has been championing for some time now -- including dishes like shepherd's pie, fish & chips, and a 45-day dry-aged black angus rib. Think hearty portions of comfort food, perfect for food comas…

24Sep 2018 by Weets Goh

Win A Pair Of Vouchers To An Autumnal Hokkaido High Tea

Contest, Hot Deals

Get transported to picturesque Hokkaido -- a land famed for its sweeping fields of aromatic lavender, and glorious seafood -- with Crossroads Bar at Swissôtel Merchant Court and local Artisanal Perfume Label, SIX. Executive chef Louis Tay will be curating an Autumnal afternoon tea menu in conjunction with Launch of Hokkaido-Inspired Fragrance, 27° F BIEI. Expect ingredients like Hokkaido scallops, lavender, green tea, and yuzu to be used in a variety of petite creations like somen noodle salad with Hokkaido scallop and ikura, open-faced sandwich with Hokkaido unagi, seared wagyu beef sandwich, lavender “swiss roll”, yuzu citrus scone -- all perfect paired with TWG's teas or fresh coffee. We have a pair of 'Autumn in Hokkaido' Afternoon Tea voucher (worth $99) from Crossroads Bar, Swissôtel Merchant Court, Singapore and one Collectible Gift Set (worth…

18Sep 2018 by Weets Goh

Book Now: More Upcoming Collaboration and Pop-Up dinners to eat at

Food, Restaurants

[caption id="attachment_14190" align="aligncenter" width="810"] Spaghetti Monograno Felicetti with Caviar[/caption] Luca Fantin X Kirk Westaway (18-19 September) Asia's 42nd, and 28th best restaurant will be coming together for a 6-course lunch and two 8-course dinners taking place between 18 and 19 September. Chef Luca Fantin of Bvlgari Il Ristorante in Tokyo will be cooking alongside chef Kirk Westaway of Jaan. Expect a seasonally-led menu, with dishes like Fantin's Spaghetti Monograno Felicetti with Caviar, and Westaway's English Garden, which features a medley of vegetables served with a light Scottish seaweed and herb broth. 6 course lunch at $188, additional $108 for wine pairing. 8 course dinner (inclusive of a glass of Krug) at $298, additional $232 for wine pairing. Swissôtel The Stamford, 2 Stamford Road, Level 70, Equinox Complex, Singapore 178882. Tel:+65 6837 3322 Han…

17Sep 2018 by Weets Goh

This Buffet Lets You Experience Sichuan Cuisine In 100 Different Dishes

Food, Restaurants

While most people might be familiar with the mala, or spicy-numbing flavours of Sichuan cuisine, there exists a whole myriad of other flavours to be found in one of China's 8 great cuisines — from the better-known mala (spicy-numbing) and sweet-and-sour flavours; to less commonly-encountered flavours like "exotic Sichuan" (the direct Mandarin translation is "weird taste", which doesn't do it any justice), and minced green Sichuan peppercorns with spring onion. This year, PARKROYAL on Beach Road's Si Chuan Dou Hua restaurant has brought back their popular "100 Sichuan delights, 1 Gastronomic Feast" buffet, which features 100 different dishes cooked in 25 different flavours; served as an a la carte buffet. Challenge yourself to try all 100 dishes, plus 5 desserts, or just order your favourites. Choices include various seafood, meats,…

12Sep 2018 by Weets Goh

Let’s talk about fictional foods

#featurefriday, Food, Ingredients

From Jabba the Hutt munching on live frogs in Return of The Jedi to the boisterous breakfast scene in The Hobbit, food has given us some of the most memorable scenes in both science fiction and fantasy. That’s because food isn’t just sustenance, it’s also political, social, and cultural. Food helps to set the scene, building the world that you’re supposed to be immersed in, whether it’s the neon-lit backstreets of 27th century Tokyo or the idyllic hobbit-holes of The Shire. Meal-in-a-pill The idea of a meal-in-a-pill — a diminutive pellet that can replace an entire meal— is something of a cliche in science fiction today. Once a display of the utopian possibilities of technology, the food pill was eventually flipped on its head to become a symbol for the…

06Sep 2018 by Weets Goh

Three Michelin Starred Restaurant Frantzén to open a sister restaurant in Singapore

Food, Restaurants

The somewhat recent closures of Joël Robuchon's restaurants, and restaurant André didn't spell well for the fine dining scene in Singapore. But tides shift, and another restaurant will be coming in to fill -- literally, and perhaps in spirit -- the building along Bukit Pasoh that once housed Restaurant André. Zén is a collaboration between the Unlisted Collection group, and chef-restaurateur Björn Frantzén, who runs the only three Michelin-starred restaurant in Stockholm, Sweden. The restaurant will only be serving tasting menus, "influenced by the simplicity and elegance of Nordic, French and Japanese cuisine". The ambiance of the space will draw details from Frantzén, but retain the iconic look of the shophouse that it'll occupy. Frantzén's executive chef, Marcus Jernmark will oversee the operations for their opening months. On the team are also General Manager…

28Aug 2018 by Weets Goh

Eat This: A Whole Deep-Fried Fish That Looks Like It’s Dancing

Food, New Openings, Restaurants

The latest thing to eat in town isn't some trendy franken-food, but a traditional Indonesian dish called ikan joget, or "dancing fish". The dish is usually prepared with tilapia, sliced in such a way that when deep-fried, freezes into a pose that resembles a, well, dancing fish. While the fish meat is typically firmer after deep-frying--as opposed to steaming or grilling the fish--the trade-off is crispy skin and crunchy, edible bones that go perfectly with the spicy dipping sauces that will accompany such a dish. [caption id="attachment_13900" align="aligncenter" width="810"] The restaurant's signature Dancing Fish[/caption] Where do you eat something like that? The newly-opened Dancing Fish offers such an experience. Hailing from KL, Malaysia, the 8-year-old restaurant has opened it's first outpost in Singapore, specialising in its namesake dish (from $37).…