Each week, we shortlist the best spots in a city to satisfy your food and drink cravings. Journey into the north of Italy via rich and flavourful pasta, travel to Japan by means of a hearty tempura tendon bowl, and embrace local produce with modern Asian cuisine—all within Singapore.
Full-flavoured, northern Italian goodness: Solo Ristorante
Under the helm of new chef Simone Fraternali, Solo Ristorante has embarked on an exciting direction—its dishes now showcase the rich flavours of northern Italy and the areas surrounding the chef’s coastside hometown of Gradara. Classic recipes are met with modern techniques, resulting in a culinary journey that culminates in the region of Emilia-Romagna, home to key ingredients like balsamic vinegar, parmigiano reggiano, and gnocchi. Must-tries include the homely gnocchi with angus beef ragout and the indulgent tagliolini with sea urchin. For something heartier, there’s the guancia di manzo, featuring tender beef cheek that’s been slow cooked for 36 hours in Sangiovese wine.
More information here.
Heritage tempura specialist: Tempura Tendon Tenya
Missing your Japan sojourns? Fulfil your tempura cravings at Tempura Tendon Tenya, one of the country’s top tendon chain restaurants. Back by a 31-year heritage in the cultural district of Asakusa in Tokyo, the restaurant has earned a loyal following for its value-for-money tendon bowls. Each donburi bowl features lightly battered and crispy tempura atop fragrant Aomori rice, and is drizzled with an umami tare glazing sauce. Its Lion city outpost offers a menu with the signature Tenya Tendon, which features tempura seafood items like black tiger prawn, red fish, and squid; the mushroom vegetables tendon, with shiitake, shimeji, and enoki mushrooms, and more.
More information here.
Modern Asian with a touch of nostalgia: Avenue 87
The brainchild of two young Singaporean chefs, Avenue 87 is at its heart a modern Asian restaurant that offers the nostalgic flavours of childhood favourites with a contemporary twist. Expect to see local produce take centerstage as the duo works closely with brands like Ah Hua Keong, Farm Delight, and Hong Spices. There’re comforting picks like fish soup—a rendition featuring superior fish stock and thick anchovy butter milk sauce, alongside flavourful mains like baby lamb rack served with charred eggplant and the piquant sambal stingray. Dessert-wise, “pisang no goreng” is a fun yet delicious play on the popular battered banana snack.
More information here.
BLACK FLY BIRD 