FOOD CRITIC WONG AH YOKE RECOMMENDS

Food picks: Greenwood Fish Bistro, Brasserie Les Saveurs and more

Oysters from Greenwood Seafood Bistro.
Oysters from Greenwood Seafood Bistro.ST PHOTO: WONG AH YOKE
Duck Foie Gras at Brasserie Les Saveurs.
Duck Foie Gras at Brasserie Les Saveurs.PHOTO: ST REGIS SINGAPORE
Steamed Sea Perch With Black Garlic Sauce And Greens at Jia Wei.
Steamed Sea Perch With Black Garlic Sauce And Greens at Jia Wei.PHOTO: JIA WEI
Steamed Preserved Vegetable & Barbecued Pork Bun at Prima Tower Revolving Restaurant.
Steamed Preserved Vegetable & Barbecued Pork Bun at Prima Tower Revolving Restaurant.PHOTO: PRIMA TOWER REVOLVING RESTAURANT

OYSTERS GALORE

While I would like to say the world is my oyster, what's closer to the truth is that the oyster is my world. I love the shellfish - cooked any way, but especially raw and freshly shucked.

Still, I was floored by the range at the current Oyster Festival at Greenwood Fish Bistro - the restaurant offers 24 types of the shellfish sourced from around the world. I managed to eat 18 and, while not exactly stuffed, found myself craving some other food to give my palate a break.

There were gems among the 18, including my favourite, Kumamoto oysters ($6.50 each) from the United States. They are tiny but have a full flavour which beats the bigger oysters.

Then, there are the French imports of Fines de Claires Special ($6) and Belons 000 ($8). I prefer the former, even though the Belons are more famous.

However, for a variety that is plump and delicious, go for the Dutch Creuses ($5), which offer good value for money.

Where: Greenwood Fish Bistro, 34 & 38 Greenwood Avenue MRT: Botanic Gardens When: Till July 25, noon - 10.30pm daily Tel: 6467-4950

FRENCH CLASSICS

Brasserie Les Saveurs at St Regis Singapore has a new chef. Canadian chef de cuisine Thomas Cruise - yes, you can call him Tom Cruise for short - has worked in the kitchens of Michelin-starred restaurants in Britain and apprenticed under celebrity chef Jean-Georges Vongerichten.

His menu at Les Saveurs is classically French with dishes such as Duck Foie Gras ($28) served with a delightfully light buttered brioche, Schnapps-marinated peaches and roasted pistachios. The Lobster Bisque And Fresh Crab With Dill ($28) is good, too. I also like how prettily everything is plated.

Where: Brasserie Les Saveurs, St Regis Singapore, 29 Tanglin Road MRT: Orchard When: 6.30am - 10pm daily Tel: 6506-6860

NEW CHEF, NEW MENU

Jia Wei at the Grand Mercure hotel has a new chef on board, which means a revamped menu.

Malaysia-born chef Victor Lee is only in his early 30s but he has been working in Singapore for the past 10 years and winning culinary competitions, including last year's Lee Kum Kee International Young Chef Chinese Culinary Challenge.

His new menu at Jia Wei is impressive, especially a dish of Steamed Sea Perch With Black Garlic Sauce And Greens ($20 a piece), where he tops the fish with a combination of minced black garlic and fresh garlic that is extremely moreish.

He does a good rendition of Vermicelli Wrapped In Opah Leaf ($20), with a delicious gravy and sweet flavours of diced scallop and vegetables.

Where: Jia Wei Chinese Restaurant, Grand Mercure Singapore Roxy, 50 East Coast Road MRT: Paya Lebar When: 11.30am - 3pm (Mon - Sat), 11am - 3pm (Sun & public holiday), 6 - 11pm daily Tel: 6340-5678

DISHES THAT IMPRESS

Prima Tower Revolving Restaurant is not a place that many people associate with change. After all, it has been revolving gently at the top of the Prima flour factory in Keppel Road for more than 30 years, with few major changes to its look or cuisine.

Not that I'm complaining, though. The food by executive chef Chan Sung Og, who has been working at the restaurant since it opened, has never disappointed. Dishes such as Shredded Scallops With Fish & Egg White ($30 for the small portion) and Emperor's Chicken ($60) are among the best you can find.

And this is the only restaurant where you find the traditional northern Chinese dessert called Three Non Stick ($60, one-day advance order required). Made from egg yolks, sugar and flour, it looks like a brown blob but smells lovely. Its name refers to how it does not stick to the plate, the cutlery or the palate.

Besides the old favourites, the menu now also boasts new dimsum items, such as Shredded Yam Cake With Sakura Prawn ($4.80), with the cake made completely from yam. The restaurant's version of char siew bao, called Steamed Preserved Vegetable & Barbecued Pork Bun ($4.80), boasts one of the fluffiest textures I have encountered. And the filling stands out because the minced pork is mixed with mei cai preserved vegetable and is not as sweet as the usual barbecued meat bun filling.

Where: Prima Tower Revolving Restaurant, 201 Keppel Road MRT: HarbourFront When: 11am - 2.30pm (Mon - Sat), 10.30am - 2.30pm (Sun & public holiday), 6.30 - 10.30pm daily Tel: 6272-8822

A version of this article appeared in the print edition of The Straits Times on June 26, 2015, with the headline 'Food picks'. Print Edition | Subscribe