Open For Business: Sessions, Menya Sakura, and Firebake

Singapore Red Chilli Crab.
Singapore Red Chilli Crab.PHOTO: SESSIONS
Chuka Soba.
Chuka Soba.PHOTO: MENYA SAKURA
Cured Norwegian Salmon
Cured Norwegian SalmonPHOTO: JOHN HENG

SESSIONS

This multi-concept dining destination at Hard Rock Hotel in Resorts World Sentosa (RWS) houses a restaurant, patisserie and cooking studio.

The restaurant, Crab Sessions, specialises in all things seafood - from Western favourites such as the Louisiana seafood buckets (from $125), which are filled with freshly steamed shellfish; to local zi char favourites such as Singapore Red Chilli Crab ($55).

Those with a sweet tooth should head to the patisserie, Sweet Sessions, which is helmed by RWS' executive pastry chef Kenny Kong. A highlight is his Chocolate Balloon Melt ($18), an orange chiffon tart encased in a chocolate dome that melts away when warm coconut sauce is poured over it.

Where: Hard Rock Hotel, Resorts World Sentosa, 8 Sentosa Gateway Open: Noon to 2.30pm, 6 to 10pm daily (Crab Sessions); 11am to 10pm daily (Sweet Sessions)

Info: Call 6577-6567 or go to www.rwsentosa.com/sessions


MENYA SAKURA

Boat Quay is home to many ramen joints and Menya Sakura is the latest addition.

It serves Nagoya-style ramen, which features soup bases brewed from both meat and seafood.

The signature dish is Chuka Soba ($10.90), a noodle dish served with clear chicken soup and fish dashi.

For a limited period, diners can tuck into the Tonkotsu Gyokai Jukusei Ramen Special ($16.90), which is served with a rich soup brewed from pork, seafood and aged soya sauce.

The dish was created for the restaurant's opening.

Side dishes include Truffle Edamame ($6.90) and Ajitama Devil's Egg ($4.90), a deep-fried seasoned egg.

Where: 69 Boat Quay Open: 11.30am to 10.30pm (Mondays to Saturdays), closed on Sundays and public holidays

Info: www.facebook.com/ singaporemenyasakura


FIREBAKE

This bakehouse-cum-restaurant features a full-scale woodfired bread oven.

Two large red-brick ovens, measuring up to 2.5m deep, are the centrepiece of the restaurant. They are used to bake the star dish, woodfire-baked sourdough bread, which is used to complement the main dishes.

Diners can tuck into offerings such as Cured Norwegian Salmon ($25), which comes with bread crust, dill, leek and pickled onion; and the Braised Lamb Shoulder with Parsnip ($26) that is baked in the oven in a cast-iron pot.

Where: Level 1, 237 East Coast Road Open: 6 to 10pm (Tuesdays to Sundays), closed on Mondays

Info: Call 6440-1228 or go to www.firebake.sg

A version of this article appeared in the print edition of The Sunday Times on March 19, 2017, with the headline 'Open For Business'. Print Edition | Subscribe