Each week, we shortlist the best spots in a city to satisfy your food and drink cravings. In Singapore, prized white truffle season comes to contemporary Italian restaurant Zafferano, Japanese buffet restaurant En Dining returns after a hiatus, and Cure unveils a new menu of traditional and modern Irish dishes.

Old meets new with “nua” Irish cuisine: Cure

Going back to his Irish roots, chef-owner Andrew Walsh has unveiled new dishes highlighting the Celtic nation’s produce and culinary influences. Playing on the dual meaning of the word nua—old Gaelic for Irish and modern Irish for new, the menu includes a Guinness-infused soda bread glazed with sticky treacle, a Guinness and fermented honey mix, and oats, alongside his childhood favourite of porridge with sustainably-farmed aged beef from John Stone farm. Seafood lovers will fancy the wild-caught Irish brown crab and Irish blue mussels, served in a hearty chowder infused with cider mussel stock and root vegetables.

More information here.

Credits: En Dining

Japanese buffet feat. Okinawan cuisine: En Dining

Returning to the Lion City after a hiatus, En Dining brings back its popular all-you-can-eat a la carte buffet to the heart of the Central Business District. Affordably priced at S$58 per adult and S$28 per child, the buffet offers a variety of Japanese foods, including sushi, sashimi, hotpot, and more. There’s also an Okinawa menu featuring signature dishes from the Japanese prefecture, including pan-fried bittergoud with pork, braised cha shu with leek and spring onion, as well as beef truffle carpaccio. Other menu items worth trying include the unagi (grilled eel) fried rice and mentaiko (codfish roe sauce) spaghetti.

More information here.

Credits: Zafferano

Prized Alba white truffles take centerstage: Zafferano

It’s truffle season and what better way to savour the delicacy than with some contemporary Italian cuisine? At Zafferano, fresh white truffles are sourced from Alba in Piedmont, Italy and infused in dishes like house-made tagliolini pasta and creamy risotto in saffron sauce. Offering a deep and earthly flavour, the delicate shavings of truffle elevate each dish to the next level. For something a little more decadent, there’s mains like Sanchoku wagyu beef striploin served with black garlic purée and finferli mushrooms, as well as full blood A4 ‘Tochigi’ wagyu beef—all topped generously with the prized truffles.

More information here.

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