FARM & FABLES
For starters ($11.90 nett), the choices are Classic Caesar Salad, Tomato & Mozzarella Salad and Wild Forest Mushroom Soup.
Menu highlights include Fish & Chips ($13.90), Roast Spiced Chicken (half) with sauteed French beans and wild mushroom sauce ($15.90), Cured Norwegian Salmon ($17.90) and the 48-Hour Slow-Cooked Beef Short Ribs - 280g bone-in Australian beef short ribs with sauteed root vegetables, garlic mashed potatoes and veal sauce ($23.90).
Other choices included Smoked Duck Aglio Olio ($10.90, above), Truffled Carbonara Spaghettini ($11.90), Beef Ragu Rigatoni ($12.90) and Sakura Ebi Capellini($13.90).
The wine list is a selection of best-value wines at Blotto Bottles, a wine retail shop housed within Farm & Fables. The highlight and best-value wine here is probably the Santa Rita 120 Reserva Especial Cabernet Sauvignon from Central Valley, Chile ($50), which was selected as the Best Cabernet Sauvignon by The Washington Post in September.
Where: Savourworld, 2 Science Park Drive
Open: 11.30am to 2.30pm, 5.30 to 9.30pm (Mondays to Saturdays)
Info: Call 6265-0992 or go to facebook.com/farmandfables
HRVST
Boutique gym Kilter Avenue haslaunched HRVST, its in-house vegan restaurant and bar.It is helmed by head chefs Addis Tan and Dylan Choong, who have worked in many kitchens, most recently in Tippling Club, Esquina and Cheek by Jowl.
They are focused on making vegan food cool and attractive.
Appetisers ($10 to $12 nett) include "scallops" in the form of king oyster mushroom with spinach puree, garlic snow, baby carrot, baby corn, hazelnuts and lemon zest; Soy Satay with peanut sauce and veggie chips; and Purple Cabbage Steak Salad with confit cherry tomatoes, pea tendrils, Okinawa spinach, fennel fronds, fried chickpea and green chickpea wasabi puree.
For mains ($14 to $18), choices are BKT (bak kut teh) Barley Risotto with diced fresh daikon, cauliflower chips, garlic oil, pink radish and braised nuts; Sourdough (above) with nut spread, orange-glazed tofu, broccoli and cauliflower blanched in kelp stock, and pickled yellow zucchini ribbons; and Hay-Salted Baked Celeriac with onion puree, veggie jus, kale, tempura shimeji chunk, puffed wild rice and shaved shiitake.
The dessert selection includes 100 per cent fruit popsicles ($3 each), matcha ice cream with blood orange puree, poached plums and pistachio ($8); and caramelised pineapple ring with clove ice cream and tart crumbs ($8).
Where: 05-01 OUE Downtown Gallery, 6A Shenton Way
Open: 11am to 2.30pm, 5.30 to 11pm (weekdays), 9am - 3pm (Saturday brunch), closed on Sundays and public holidays
Info: Call 6920-7500, e-mail hrvst@kilteravenue.com or go to kilteravenue.com/hrvst
KHANTHA'S KITCHEN
Khantha's Kitchen specialises in tandoori and curry dishes, with its chefs from India serving marinated meats cooked in a traditional charcoal-prepared oven. The 70-seat restaurant has a wide selection of vegetarian dishes too.
For appetisers ($5+ to $10.90+), there are vegetable samosas, chilli honey garlic potatoes, Gobi Manchurian (cauliflower, deep fried and tossed with house-made sauce) and Chicken 65, boneless chicken cubes tempered with curry leaves and green chillies and sauteed in hot red sauce.
Soups ($6+ to $7+) include Tamater Dhania Shorba, a broth of ripe tomatoes with a hint of coriander, and Drumstick Soup, drumstick leaves cooked in vegetable broth with lentils and pepper.
Mains include Mama Mia Mutton, Zafrani Chicken Tikka ($17.90+ each), Fish Head Curry ($24.90+, above) and Crab Butter Masala ($29.90+).
Besides the selection of Indian breads ($3.50+ to $7+ individually, $12.90+ to $14.90+ a basket) such as naans and chapathis, there are also rice choices ($4.50+ to $6.50+) such as plain basmati, tomato, lemon and curd rice, and rice dishes such as Prawn Biryani, Hyderbadi Chicken Biryani, Gulzar Vegetable Biryani and Seafood Fried Rice ($13.90+ to $17.90+).
Where: 02-35 International Plaza, 10 Anson Road
Open: 10am to 10pm daily
Info: Call 6224-1383, e-mail khanthakitchen18@gmail.com or go to www.khanthas.com.sg
Ronald Kow
• Opening a restaurant?
Send the details to stlife@sph.com.sg
