New Restaurants: December 2018

This month looks particularly exciting with a place making fresh cheese in Singapore, and revolutionary fine dining

By SALT Magazine | 30 November, 2018 | Food, Restaurants
2018-11-30 11:26:18 2018-12-01 13:26:53
The Mast' of Mozzarella & Co. 1
Tris di Bufala at The Mast’

The Mast’ of Mozzarella & Co.

The Mast’ is here and they’re here to stay. Originating from Rome, The Mast’ is unlike any other with their in-house cheese production lab; through a glass window, passerbyers and diners have the opportunity to take a glimpse at the buffalo cheese-making process. Conveniently located at Frasers Tower, The Mast’ is the ideal place for all scenes, be it corporate meetings, or a quick lunch. Between this time until 15 December, The Mast’ has an offer for an Aperol Spritz ($12; U.P. $15), a refreshing, prosecco-based Italian cocktail, typically served as an aperitif, with the inclusion of canapes. For a light snack, consider their Mortadella Schiacciata ($18), a light and crisp bread tucked with mortadella, or Italian sausage, stracciatella, and truffle. Optimize your experience with their Tris di Bufala ($28), served with a side of schiacciata bread and three divine cheeses — mozzarella and two burratas, one stuffed with truffle and other stuffed with pesto. But, no meal is complete without dessert, especially if it’s Tortino Al Cioccolato ($14), an Insta- and Snapchat-worthy chocolate lava cake with berries and hazelnuts.

182 Cecil Street, #01-05/08, Singapore 069547. Tel: +65 6513 8010. Website here.

Salmon poke served with fried onion crackers at Komyuniti
Salmon poke served with fried onion crackers at Komyuniti


With an overall sense for socializing and networking, Komyuniti exudes community with a total of 238 dining, alfresco, and pool-side seating, as well as an extensive bar collection. Sip on KOMpliment ($18), YOTEL’s signature hibiscus-scent butterfly pea flower-infused gin, violet liqueur — which gives the cocktail its lavender color —, orange bitters, fresh lemon, and a layer of egg white. Or for the dauntless, Komyuniti has Chaussettes ($18), a truffle-based cocktail. But, don’t let the scent of truffle deter you from sampling this mixture of truffle vodka, cheese syrup, lemon and lemon bitters, grated parmesan, and truffle oil. Begin your meal by dipping fried onion crackers into a bowl of Salmon Poké ($13). Before Komyuniti, brussels sprouts have never tasted so appetizing; their Fried Brussels Sprouts ($9) are coated in their hot sauce and bits of bacon for an added flavor. Right before the sweet part that makes the ending of a meal, savor their Roasted Pork Belly ($19) with potatoes, brussels sprouts, and a green apple coulis. Dessert: indulge in their Apple Walnut Cake ($10), topped with brandy cream and salted caramel.

366 Orchard Rd, Level 10, Singapore 238904. Tel: +65 6866 8000. Website here.

Hainanese pork chop at Violet Oon Ion Orchard
Hainanese pork chop at Violet Oon Ion Orchard

Violet Oon Ion Orchard

Violet Oon Singapore has opened their flagship in Ion Orchard, combining a retail space and restaurant serving iconic, and sometimes forgotten heritage dishes of Singapore. While the menu spans the various ethinic cuisines of Singapore, there’s a particular focus on Hainanese-British, and colonial-era fare. Highights include tangy, creamy Mulligatawny Soup ($16++) that combines a mild chicken curry with rice and a generous amount of scallions and shallots; as well as a unctuous rich oxtail stew ($42), served with brandy and silky mashed potatoes. You’ll also find many dishes common in country club restaurants (especially the older ones, where Hainanese chefs headed the kitchens): beef hor fun ($26) brimming with wok hei; and a Hainanese mainstay: pork chops breaded in cream crackers, served with thick-cut chips, peas. What sets this particular pork chop apart though, is their house-made tomato reduction — which you’ll rarely find as many places thicken their tomato sauce with cornstarch. There’s also a dedicated section to cakes and desserts now. Expect old-school favourites like Black Forest Cake ($54/6” or $95/9”), and malty, moreish Horlicks Cake ($46/6” or $80/9”) in addition to the usual selections of kuehs. When you’re done eating, be sure to pop by the retail store to find locally-inspired cookies and homemade condiments like sambal and kaya that are perfect as gifts, or for stocking up the pantry.

Ion Orchard, 2 Orchard Turn, #03-22, 238801. Tel: +65 9834 9935. Website here.

Iberico pressa with Piennolo tomatoes on white carrot-apple puree
Iberico pressa with Piennolo tomatoes on white carrot-apple puree

Chef Fernando Arevalo wants to change how fine dining works with his first restaurant, Preludio. The food is “Author’s Cuisine” — which, like a cinema auteur, dispenses with fixed genres or in the case of the food, cutural and geographical definitions. What Arevalo focuses on though, are the provenance of the ingredients that he finds on his travels. Butternut squash agnolotti in a parmesan sauce is crowned with a 25-year-old balsamic known as Il Borgo; while meaty, lightly smoked Piennolo tomatoes (grown in the area of Mount Vesuvius) are charred, and served alongside Iberico pressa coated in squid ink breadcrumbs.  For now, most the dishes, decor, and even service staff are dressed in black and white to fit in with their “Monochrome” theme, a loose limitation on how the restaurant is run that will last between 12 to 18 months. This theme also applies to the drinks programme, where drinks manager Chip Steel has curated a wine selection based on black and white soil types. Prices start at $168 for a 6-course dinner, and $68 for a 4-course lunch.

182 Cecil St, #03-01/02 Frasers Tower, Singapore 069547. Tel: +65 6904 5686. Website here.

GAKE's Tori uisuki no “kopa” yaki
GAKE’s Tori uisuki no “kopa” yaki


Meaning “cliff” in Japanese, GAKE is the brainchild of chef-owner Angus Chow, who won the Chef of the Year title at the 18th World Gourmet Summit Awards of Excellence, 2018. The food is contemporary Japanese, and sees simple, yet well-executed dishes like a Japanese twist on the nicoise salad ($15.80) using fresh tuna, ponzu dressing and olives. Other highlights include charcoal karaage ($12.80) served with tobiko mayo; and the show-stopping Tori uisuki no “kopa” yaki — whisky-marinated chicken grilled in a Kopa oven, served with jus and apple slaw; and flambeed with more whisky. For a right indulgence, head for their truffled Hiyashi somen with uni and caviar ($35.80), which features smooth Japanese somen with sakura ebi, tobiko, and truffle emulsion.

36 Carpenter St, #01-01, Singapore 059915. Tel: +65 6781 3603. Website here

The SALT Team is dedicated to bring out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.