Halal-friendly burgers at Tiga Roti
You've had the burgers from the popular Three Buns restaurant. Now it's time to sink your teeth into the banging burgers from its sister concept Tiga Roti. It is by Three Buns' executive chef Adam Penney, whose wife is Indian Muslim.
Operating from a cloud kitchen, the delivery-only menu uses halal-certified ingredients from local suppliers. No pork, lard or alcohol is used.
More than 10 burgers (from $12) are on the menu. My favourite is Hot Dang ($15), which is stuffed with 24-hour slow-cooked pulled beef brisket smothered in house-made rendang gravy.
It comes with cucumber, scallions, pickled daikon, sliced chilli, and a refreshing coconut aioli for added crunch and to cut through the meaty goodness.
Other highlights include Hen'nie From The Block ($12) which has buttermilk-fried chicken thigh, jalapenos and cucumber pickle, and sharp cheddar cheese; and Truff It Up ($13), featuring grass-fed Argentinean beef patty, truffle aioli and onion marmalade. Vegetarian options are available, along with some featuring alternative meat brands Impossible and Tindle.
Add a side of Fuhhhhh Fries ($9) - an addictive, local version of chilli beef fries topped with bawang goreng (fried shallots) and pickled chilli. Complete the meal with Bread N Butter Fritters ($8) with a custard dip; and a not-overly-sweet bandung milkshake ($7). Set meals are available from $21.
Open: 10am to 11.45pm daily
Info: Order online (minimum order of $50), or via GrabFood, Deliveroo and foodpanda
Beefed-up menus at Origin Grill & Bar
At Shangri-La Hotel's Origin Grill & Bar, I expect nothing less than a meat fest and the new dishes do not disappoint.
Beef lovers can start with the spicy beef tartare ($20), which features chopped Angus beef seasoned with chipotle aioli, confit onion, and sorrel - all mixed with egg yolk and served on crisp rye chips.
Then dig into the Origin Beef Platter ($238) which best showcases the chef's choice of two cuts each from the Origin Angus and Chef's Cuts selections. It offers a good range of stronger beef flavours - from the Williams River cross-bred wagyu flank and tenderloin from Australia; to the more marbled Olive Craft Wagyu ribeye, from Japan's Hata Farm in Kagawa where the cattle feed on olives; to the snow-aged full blood wagyu striploin from the Niigata prefecture.
For those who love surf and turf, the menu offers a Hokkaido scallops and Jerusalem artichoke ($24) appetiser, and a creamy smoked Canadian cod chowder ($14).
After dinner, head to the bar for a range of new cocktails - inspired by districts such as Balestier and Boat Quay.
The Tropez cocktail ($24) is made with Chocolate Matusalem seven-year-old rum and Mancino Rosso Amaranto vermouth; and Nashi & Matcha ($23) is a refreshing fizzy concoction of Roku Gin, nashi pear and caramel cordial, topped with tonic water and matcha. Non-alcohol options are available.
Where: Origin Grill & Bar, Lobby Level, Tower Wing, Shangri-La Hotel Singapore, 22 Orange Grove Road
Open: Noon to 2.30pm, 6 to 10pm daily
Info: E-mail firstname.lastname@example.org
Spicy new dishes at Blue Jasmine
A recent meal at Thai restaurant Blue Jasmine offered a brief escape to the Land Of Smiles.
What makes the newly launched dishes (no pork and no lard) shine are the accompanying sauces that amp up the sour and spicy flavours.
Start with crispy kang kong ($13++), carrot strips and oyster mushrooms tossed in fish sauce and battered in Thai tempura flour, served with a sweet and sour tamarind chilli sauce.
I could have bowls of the Tom Sapp Beef Soup ($24++), a good alternative to the usual tom yum soup, but no less assertive in flavour.
The spicy and sour broth comes with chunks of beef chuck and a house-made roasted rice powder is mixed in for added texture and flavour.
Other highlights include Gaeng Som ($26++), featuring fresh sea bass and half-ripe green papaya cooked in a house-made turmeric chilli paste; and Chang Rai-style stir-fried Thai basil squid kaprao ($24++) with long beans and chilli paste. Order rice to go with the delicious gravy from these dishes.
Tone down the heat with Ruam Mit ($14++), based on a popular Thai coconut milk dessert. It comprises coconut ice cream, house-made red ruby, grass jelly, chendol jelly, sweet corn and honeydew.