To celebrate the redecoration of the interiors of Jade, chef Leong Chee Yeng has updated the menu with offerings revolving around the theme of Eight Treasures, featuring premium seafood and meats. What caught our attention are the glistening barbecued lemongrass ribs, richly coated in sweet char siu sauce and cooked to tender perfection over charcoal. The savoury richness in every bite blends well with blanched fruits and vegetables.
Executive head chef of Mitzo (tel: 6603 8855), Nicky Ng, believes that this is the perfect time to revamp the menu as two years in the business has given him a better understanding of his customers. While crowd favourites remain, he highly recommends the stir-fried lobster claw. The natural sweetness of the meaty claws are complemented by a coat of robust shrimp paste. They’re served atop seasonal greens cooked in fresh petai bean sauce, which rounds off the dish nicely.
Birds of A Feather
Palate For Spice
We love that this hybrid restaurant (tel: 6221 7449) never tones down on its spices, even for the uninitiated. One highlight of its recently updated menu is the pig ear mosaic, a unique take on the classic Sichuan dish where the pig ears are braised in the chef’s own spicy concoction to infuse the flavours. It is laid out in a mosaic pattern on a bed of Japanese arrowroot noodles and finished with a tangy, spicy Sichuan dressing.
Birds of a Feather | 01-01, 115 Amoy Street, S(069935) | Call 9755 7115
Song Garden Chinese Restaurant
Nothing Beats Classic
Executive chef Wong Shea Nung and executive dim sum chef Leung Chi Man of Song Garden Chinese Restaurant (tel: 6521 9299) are equally adept at creating noodle dishes as well as dim sum. It’s tempting to order a feast fit for king, but don’t forget the irresistible pan-seared otah siew mai. It’s a clever take on the popular dim sum where the plump dumplings are filled with spicy mackerel otah paste mixed with chunky prawn bits for added texture.
Song Garden Chinese Restaurant | 122 Middle Road, S(188973) | Call 6521 6088
Sky View Pavilion
Sky View Kitchen has finally transformed into a full-fledged restaurant (tel: 6854 5245), and we couldn’t be happier, especially with executive chef Tang Chi Cheung’s overhauled menu that takes inspiration from Singapore and Hong Kong classics. Taste his speciality: braised fresh Australian abalone, cooked for over 12 hours to attain that chewy, tender texture with the most delicate and pleasant flavour. It’s clean on the palate and is simply plated with veggies, making for a memorable dish we’ll go back for time and time again.