Open For Business

Salt 'n' Pepper Tripe.
Salt 'n' Pepper Tripe.PHOTO: 5TH QUARTER

1 5TH QUARTER

Carnivores will be happy at this 70-seat contemporary grill restaurant which focuses on smoked, cured and pickled meats from its in-house charcuterie. Headed by Italian-Australian chef Drew Nocente, 34, the menu is themed according to how the extensive cuts of meats are prepared, from Salted & Hung to Fermented to Grilled, Seared & Charred.

Menu highlights include the Chef Selection Of 5 Types Of Charcuterie (S$18), which is an assortment of house-cured meats, including salami, lardo, coppa, pancetta and guanciale.

Main courses include pork collar ($32), which has been brined for 24 hours before being cooked sous vide, and Salt 'n' Pepper Tripe ($12), served with caponata sauce. Sides include Black Mash ($10), which is a dollop of mashed potato coloured with squid ink.

Where: 39 Syed Alwi Road, Hotel Vagabond

Open: Noon to 2.30pm, 6 to 10.30pm, Tuesday to Sunday, closed on Monday

Info: Call 6291-1936 or go to 5thquarter.com.sg


2 COLONY


Laksa with house-made lobster ball. PHOTO: COLONY

Embark on a culinary journey that celebrates Singapore's colonial past, with a melting pot of Malaysian, Indonesian, Indian, Chinese and Western cuisines at Colony, a new 260-seat restaurant at The Ritz-Carlton, Millenia Singapore.

It opens on Wednesday, taking over the space formerly occupied by Greenhouse restaurant.

The spread features eight buffet stations, including The Grill & Rotisserie, which serves Beef Wellington, Iberico suckling pig with Indonesian spices, and The Steam Basket, which serves Asian dishes such as laksa with house-made lobster ball. Get your desserts at The Patisserie, which serves Nonya kueh, bread and butter pudding and ice cream. The colonial-inspired decor, which includes vintage maps and postcards, is the brainchild of award-winning New York-based designer Tony Chi. Prices range from $45 for breakfast to $88 for dinner. It also serves Champagne Afternoon Tea ($49 a person) from Monday to Saturday and a Vintage Champagne Brunch ($188 a person) on Sunday.

Where: The Ritz-Carlton, Millenia Singapore, Level 3, 7 Raffles Avenue

Open: 6.30am to 10.30pm, daily

Info: Call 6434-5288 or e-mail rc.sinrz.restaurantreservations@ritzcarlton.com


3 FUKUSEN JAPANESE RESTAURANT


Prices start at $80 for five courses and go up to $160 for eight courses, both at lunch and dinner. PHOTO: FUKUSEN JAPANESE RESTAURANT

Omakase dining takes centre stage at this 45-seat restaurant with seafood and produce air-flown from Japan twice a week. Prices start at $80 for five courses and go up to $160 for eight courses, both at lunch and dinner. There is also an extensive selection of a la carte dishes, including sashimi, sushi, salads and rice rolls.

Also available is Hotate Carpaccio ($28), which has Hokkaido scallops in a pool of spinach sauce flavoured with truffle oil. The restaurant also serves bento sets for lunch, such as chicken teriyaki ($21++) and Kurobuta pork ($24++).

Where: Hotel Clover, 01-02, 33 Jalan Sultan

Open: 11.30am to 2.30pm, 5.30 to 11pm, daily

Info: Call 6291-4818 or go to facebook.com/fukusenrestaurant


4 JQ CHEF CAFE


Eggs Florentine. PHOTO: JQ CHEF CAFE

This 25-seat eatery is started by Mr Johnny Quek, 44, who was an executive chef of the Singapore Flyer's Sky Dining service. His cafe features more than 20 salads, pastas, main courses and desserts. For brunch, tuck into the Heartlander's Breakfast ($13.90) with scrambled eggs, mushrooms, bacon, pork sausages and a salad; and Eggs Florentine ($11.90). Main courses include lamb shank ($16.90), roast chicken leg ($14.90) and Mushroom Aglio Olio ($10.90). For dessert, there is the Waffalow ($9.90), which has melted marshmallow on waffles topped with chocolate and vanilla ice cream.

Where: 01-428, Block 186 Toa Payoh Central

Open: 11.30am to 10pm, daily

Info: Call 6354-4540 or go to facebook.com/jqchefcafe


5 SNATCH


Those who want a rice-free meal can construct protein-heavy salads with cuts of meats that include chicken breast, sirloin (above) and ahi tuna. PHOTO: SNATCH

This protein-centric salad bar is one of the first eateries here to offer bone broth, a popular health food trend among followers of the Paleo diet.

The low-salt broth (from $4.50 for a 240ml serving) comes with meats such as chicken and beef, and is boiled with ingredients including vegetables, vinegar and wine. Diners can personalise their broth at the condiments bar in the 54-seat eatery, with seasonings such as fish sauce, sea salt, shichimi togarashi (Japanese chilli flakes seasoning) and basil leaves.

Those who want a rice-free meal can construct protein-heavy salads with cuts of meats that include chicken breast, sirloin and ahi tuna. Accompanying the meats are more than 30 greens and ingredients, such as brown rice, gluten-free pasta, sous vide eggs, Japanese cucumber and romaine leaves. Prices of salads start at $12.

Where: 01-06, 1 Shenton Way

Open: 9am to 8pm, weekday, 10.30am to 3pm, Saturday, closed on Sunday

Info: Call 6509-4513 or go to facebook.com/snatchsg

Kenneth Goh

•Opening a new restaurant? Send the details to stlife@sph.com.sg

A version of this article appeared in the print edition of The Sunday Times on September 20, 2015, with the headline 'Open For Business'. Print Edition | Subscribe