Les Bouchons - Housed in a Beautiful Two-Storey Bungalow at Rochester Park

Housed in a beautiful two-storey bungalow surrounded by a verdant al fresco area that showcases a pétanque court – rarely seen in Singapore, Les Bouchons well-known for classic and value-for-money Steak Frites and French cuisine has officially opened at Rochester Park on 18 Mar 2022.

Prominently sited at the junction of Rochester Park and Vista Exchange Green, right opposite Star Vista, Les Bouchons at Rochester Commons is a beacon of French lifestyle.

 

The cosy space within is decorated in rich, warm hues of red, along with distinctive French-style posters and artefacts all personally sourced by Pinaki

Some delicious new entrées exclusive to Les Bouchons Rochester include French Ceps Soup with Truffle Oil ($16.00++); French Heirloom Beetroot Salad ($17.++) and Terrine de Foie-gras "Maison" – Foie-gras Terrine served with Onion Chutney and Toast ($26.00++)

 

The newest stars on the Plats walk of fame include Grilled Sirloin Wagyu – Japanese Hokkaido Black Wagyu MB +6/7 ($78.00++) and Grilled Canadian Pork Chop 400g ($44.00++) as featured. While Les Bouchons is famed for its meats, it is also keen to showcase beautifully-cooked seafood such as the showstopping Catch of the Day 800g-1kg featuring a great Atlantic seabass from Canary Islands ($88.00++). The choices will change according to the season’s best.

 

To end the meal, Chef’s Crème Brûlée ($13.00++) is a nod to tradition, with a refreshing touch of orange Curacao while the Île Flottante ($13.00++) is the classic Floating Island made with meringue and crème anglaise. Other delightful options include a homemade Double Chocolate Lava Cake with Vanilla Ice Cream ($15.00++); and a selection of French cheese, including the new Truffle Brie “Maison” 50g – Mascarpone with homemade Truffle Paté ($10.00++).

 

Location: Les Bouchons Rochester, 10 Rochester Park, Rochester Commons, Singapore 139221

White Marble - Mediterranean Grill Restaurant by Chef Otto Weibel

Opened on 21 Feb 2022, White Marble located at Orchard Rendezvous Hotel offers an extensive menu of diverse Mediterranean flavours, created by Chef Otto Weibel

Helmed by Executive Chef Kenneth Loke the menu focus on seafood and vegetables, the dishes are prepared with fresh quality produce, using simple techniques that showcase the natural flavours at their vibrant best.

Mezze Plate ($34.00++; serves 2) A Mezze platter of falafel, tabbouleh with quinoa, fattouche, eggplant moutabal, hummus, chicken skewers, and grilled pita with Fattouche ($12.00++) A salad of romaine lettuce, cucumber, cherry tomato, green capsicum, red radish, red onion, mint leaves, spring onions, and pomegranate, with lemon dressing.

Roasted Butternut Squash ($12.00++) Roasted butternut squash with chilli yoghurt and coriander salsa. Finished with chilli oil, sunflower seeds, and seasonal herbs.

Octopus ($36.00++) Charcoal grilled Spanish octopus with garlic cream and crispy potato. Finished with pistachio and chilli oil.

Prawn Bucatini Puttanesca ($28.00++) Bucatini puttanesca with tiger prawns, cherry tomatoes, capers, olives, garlic, and anchovies
 

Chicken Leg Bone-in Tagine ($60.00++; serves 2) Chicken legs with preserved lemon, dates, olive, capers, and tomato served in a tagine

 

Seafood Skewer ($38.00++ per skewer; serves 2) Charcoal-grilled skewer of octopus, white fish, and prawn with assorted vegetables as well as Australian Lamb Skewer ($48++ per skewer; serves 2) Charcoal-grilled skewer of Australian lamb and assorted vegetables. Served with 3 sauces: lemon garlic cream, harissa aioli, and salbitxada.

Crèma Catalana ($16.00++) Crèma catalana with variations of orange

 

Fig & Almond ($16.00++) Cold-pressed olive oil cake baked with fresh figs, served with yoghurt ice cream

 
Location: White Marble, 1 Tanglin Road, #01-09, Orchard Rendezvous Hotel, Singapore 247905
 

Fukui Blossoms into Spring with New Omakase Menus starts from $138.00++

Opened in March 2021, Fukui is a hospitality-driven omakase concept located in a shophouse at 25 Mohamed Sultan Road.

Helmed by Head Chef Nick Pa’an with over 20 years of experience, the new menus showcase Japanese produce at its peak, focused on inventive sushi creations as well as all-time favourites.

I would recommend to go for the Kokoro (nine-course) $288.00++ which promise a more lavish spread.

 

Appetiser: A creamy, flavourful appetizer that whets the appetite. Fresh firefly squid is cleaned then steamed while baby conger eel is served raw and fresh. Egg yolk mousse adds texture and tangy homemade ponzu balances the savoury squid.

Starter: Strong straw flame imparts a distinctive woody fragrance to the delicate and buttery butterfish.

 

Sashimi: Presented as a sampler of Japan’s season’s best, it plays with textures and flavour combinations across the plate.

 

Warayaki (straw fire cooking course): Strong straw flame imparts a distinctive woody fragrance to the Spanish mackerel’s firm, flaky and slightly oily flesh. Seasonal mushrooms, vegetables, and the grilled rice ball add an assortment of textures for a well-balanced dish.

 

Hot Dish: Kinki is prized for its high fat content, meaty texture and sweet flavour. Also in season, Amera tomatoes are reputable to be rich in flavour, full bodied and sweeter than the usual tomatoes. They also contain higher level of nutrition such as potassium, vitamin A, vitamin C and beta-carotene.

 

Fried Dish – Tempura: Zuwaigani Harumaki (snow crab spring roll) served with Kimizu (egg yolk mousse), Russian caviar, Soramae (broad bean) and Egg Yolk

 

Sushi rice made with Hokkaido Yumepirika rice grains mixed with Okinawan black vinegar and black sugar.

Shima Aji (striped jack) topped with a mix of spring onion, truffle oil, and truffle salt

 

Tai (snapper) with egg yolk

 

Bincho-tan: Kinmedai (golden eye snapper) served with yuzu zest

 

Bincho-tan: Kama Su (barracuda) served with menegi (young green onion)

 

Bincho-tan: Saba (Japanese mackerel) served with chives, grated ginger, and wasabi in a seaweed wrap

Chutoro (lean tuna) infused with chef’s special marinade (katsuo and kombo, among other ingredients)

 

Bafun Uni (a type of red sea urchin) layered on sushi rice, uni sauce, chef’s signature anago (saltwater eel) sauce, and Bubu Arare (tiny rice pops made from glutinous rice)

 

Negitoro (minced tuna) mixed with uni and tobiko, and served with anago sauce, a topping of marinated ikura and Bubu Arare (tiny rice pops made from glutinous rice)

 

Soup: A clear soup that allows the swordfish to release its natural flavours.

 

Dessert: A selection of seasonal Japanese fruits.

 

Visit www.fukui.sg for more info

 

Location: 25 Mohamed Sultan Road, Singapore 238969

 

Vegan Afternoon Tea - Intercontinental Singapore x Sigi Skin

 An interesting collaboration, Intercontinental Singapore and Sigi Skin present a uniquely decadent vegan afternoon tea with items inspired by superfood ingredients found in Sigi Skin’s award-winning skincare. Available from 1 April to 30 Sept 2022, the Vegan Afternoon Tea (from $55.00++ per adult) comprise a curated menu of 10 super-food infused:

Savrouries

Vegan Fish Fingers

Tomato Concasse with Plant-Based Meat Ball Skewer

Sweet Potato Truffle Fries

Pumpkin Mousse, Avocado and Mushroom with Tomato Arugula in Spinach Wrap

 

Sweets

Acia Blueberry Vegan Cheesecake

Banana Oatmeal Cake

Green Tea Tiramisu

Chocolate Brownie with Almond Chocolate Ganache

Tropical Yuzu Custard

 

Scones

Goji Beery Scone

 

Applicable for the first 150- dine-in orders, Sigi Skin Edition guest will receive a selection of the brand’s skincare range in deluxe sizes (worth $65.00) for each Vegan Afternoon Tea ordered.

 

Location: The Lobby Lounge, Level 1, InterContinental Singapore, 80 Middle Road, Singapore 188966