Open for business

PHOTO: 1919 WATERBOAT HOUSE

1 1919 WATERBOAT HOUSE

A new seafood-centric restaurant has opened in the restored colonial heritage building in Fullerton Road.

1919 Waterboat House has soft launched and officially opens on Nov 19.

The restaurant seats 65 diners in the main dining hall, 200 outdoors and 80 on the rooftop.

 

Appetisers include Saint-Jacques ($22++), pan-roasted Hokkaido scallops with braised leek, sugar peas, buttered lentils in scallop emulsion; Cioppino ($25++), stew with fresh crab, clams, shrimp, scallop, squid, mussels and fish.

Indulge in the 1919 Sharing Platter ($58++ for two), which includes half a dozen freshly shucked oysters, cocktail prawns, Hokkaido snow crab, Maine lobster, scallop ceviche and salmon tartare.

Other highlights include Homard ($48++, photo 1), poached Maine blue lobster tail with a medley of seafood; Bar D'Atlantique ($32++), pan-grilled Atlantic sea bass with charcoal potato puree and seasonal greens.

Meat options include Entrecote ($38++), ribeye with pumpkin cremeux, snap peas, vegetables and Bordelaise sauce; and Dinde ($32++), which is turkey roulade with button mushrooms and baby carrots.

The rooftop menu features a selection of bar bites; 10-inch pizzas ($20 each) and sharing plates (for three to five), such as charcuterie plate ($48) and The 510 ($48), which includes mini burgers and buffalo wings.

Where: The Waterboat House, 3 Fullerton Road, 03-01

Open: Restaurant: Noon to 2pm (weekday lunch), 7 to 11pm (Monday to Saturday dinner); Rooftop: 6pm to midnight (Monday to Thursday), 5.30pm to 2am (Friday and Saturday), closed on Sunday

Info: Call 6538-9038


2 GINZA YOSHIHIRO


PHOTO:  GINZA YOSHIHIRO

Popular in Tokyo for its signature oden and tendon, Japanese restaurant Ginza Yoshihiro has opened its first outlet in Singapore.

The family restaurant is run by its second generation - head chef Hisayuki Nishioka, formerly a sushi chef at Japanese restaurant Hide Yamamoto in Marina Bay Sands. His younger brother runs the original restaurant in Tokyo.

In Singapore, menu highlights include bara chirashi don set ($32, with miso soup and dessert); tempura gozen ($45), with tempura, chawanmushi and tsukemono (Japanese preserved vegetables); and wagyu sukiyaki gozen ($68).

Omakase meals start at $128 for an oden gozen, which includes 10 pieces of nigiri sushi, temaki sushi and signature oden.

Where: 04-600 Marina Mandarin, 6 Raffles Boulevard

Open: 11.30am to 2.30pm, 6 to 10pm (restaurant on weekdays); Bar: 4.30pm to 1am (Sunday to Thursday), 4.30pm to 2am (Friday and Saturday)

Info: Call 6734-8842


3 THE BUCKET LIST BAR


PHOTO: THE BUCKET LIST BAR

What started out as Bumbo Rum Club nine months ago has now transformed into the two-week-old The Bucket List Bar.

The sports bar serves a variety of craft beers, wine and homemade infused rum. At $5 a shot, choices include apple and vanilla; and pineapple and pear. Other shots, from $6 each, include the Devil's Shot, which is a mix of chili-infused rum and Sambuca (Italian anise-flavoured liqueur).

Eats include Cubano sandwich ($18, photo 3), dry-aged beef burger ($18), beer-battered fish and chips ($22) and pasta and arugula salad ($13).

The Bucket List Bar is run by Deliciae Hospitality Management, which also owns L'Entrecote bistro, Sabio Tapas Bar and Forlino restaurant.

Where: 83 Club Street

Open: 5pm to midnight (Tuesday to Thursday and Sunday), 3pm to 2am (Friday and Saturday). Opening hours subject to change, depending on major sports events.

Info: Call 6690-7563


4 HUBER'S BUTCHERY RELOCATES


PHOTO: HUBER'S BUTCHERY

Huber's Butchery has moved to a bigger space in Dempsey and now spans 13,000 sq ft over two floors at its new location.

There is also a 50-seat bistro that serves lunch and dinner. True to the butchery, menu items are meat-centric. Dishes include sausages (from $7.90), braised grain-fed bone-in beef short rib ($17) and Huber's dry-aged beef burger ($17.50).

A wide range of beer and wine is also available.

The variety of produce has also expanded. Special items include Toriyama Umami Japanese Wagyu, Canadian pork from Primrose Farms and marbled Hungarian Mangalica pork. Dry-aging of meats - previously done only at its factory - can now be done on site.

There is also a demonstration kitchen for cooking classes and an outdoor playground.

Where: 22 Dempsey Road

Open: Bistro: 11am to 10pm (Tuesday to Friday), 9.30am to 10pm (weekend and public holiday); Butchery: 9.30am to 8pm (weekday), 9.30am to 7pm (weekend and public holiday)

Info: Call 6737-1588 or go to www.hubers.com.sg


5 CHARCOAL PIT


PHOTO: CHARCOAL PIT

Fire up the grill at this rooftop barbecue restaurant amid the Central Business District.

Menu options include baby back ribs ($22 or $34); and pork cheek ($23), brushed with a sweet and savoury house-made teriyaki barbecue sauce. Both come with roasted corn and red cabbage slaw.

Other items include The Charcoal Pit Burger ($15), with a 150g beef patty; grilled chicken burger ($15) and pulled pork burger ($13). All burgers come with a side of fries. A selection of steaks is also available daily.

Small plates include poutine or fries topped with cheese curds and gravy ($8), bone marrow crostini ($13) and smoked wings ($15).

Lunch sets range from $11 to $15 nett, including a drink.

Where: 12-00 Realty Centre, 15 Enggor Street

Open: Weekdays: 11.30am to 2.30pm, 5 to 10pm; 11.30am to 10pm (Saturday), closed on Sunday

Info: Call 8822-5991 or go to www.facebook.com/charcoalpitsg


Eunice Quek


• 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 October 25, 2015, with the headline 'Open For Business'. Print Edition | Subscribe