Feasting in the City: Chijmes

Avocado ice cream with banana fritters and gula melaka sago.
Avocado ice cream with banana fritters and gula melaka sago.PHOTO: CORIANDER LEAF

After its $45-million overhaul last year, the refurbished Chijmes is continuing to welcome new restaurants.

By the end of September, Bebek Tepi Sawah will open its first restaurant outside Ubud, Bali. It is famous for its crispy duck, among other chicken and seafood dishes.

Adding to the mix of bars in Chijmes is whisky retail store The Single Cask, which will include a space for whisky tasting. It will also open by end-September.

Recent openings include Japanese sushi restaurant Ashino, the eponymous restaurant of chef Taku Ashino, formerly from Hide Yamamoto at Marina Bay Sands. Prices start at $120 for lunch and $220 for dinner.

Earlier this month, 41-seat home- grown restaurant Coriander Leaf relocated to Chijmes. It has a private dining room and two cooking studios.

Its menu is classified into five flavour categories - Fresh, Familiar, Spicy, Umami and Sweet.

Dishes under Fresh include steamed Venus clams in a tamarind, coconut water and calamansi broth ($12), while those under Familiar include charcoal grilled baby lamb chops, harrisa, yogurt, dried chilli paste and pickled onions ($28).

The Sweet category includes avocado ice cream with banana fritters and gula melaka sago ($14).

Other restaurants here include Prive restaurant-bar, Chinese restaurant Lei Garden, Japanese restaurant Shirokiya, which specialises in collagen hotpot, and Mexican restaurant El Mero Mero.

Chijmes is managed by Perennial (Singapore) Retail Management, a subsidiary of property manager Perennial Real Estate Holdings.

Ms Alison Foo, 45, an auditor, says: "Chijmes has a lot of Japanese restaurants, so I come here if I'm craving Ikkousha ramen or grilled beef at Gyu-Kaku. My colleagues and I also like to come here for after-work drinks."

A version of this article appeared in the print edition of The Sunday Times on July 19, 2015, with the headline 'CHIJMES'. Print Edition | Subscribe