Meta, Kai Garden, The Coffee Academics, Saint Pierre Market and Joe & The Juice

Oyster with pomelo, lemon and ginger, which is fresh oyster topped with pomelo sacs and seasoned with a lemon and ginger dressing
Oyster with pomelo, lemon and ginger, which is fresh oyster topped with pomelo sacs and seasoned with a lemon and ginger dressingPHOTO: SHAUN TAN


Adding to the slew of dining options in the Keong Saik area is contemporary Asian restaurant Meta.

The kitchen is headed by South Korean chef Sun Kim, formerly of fine-dining establishments Waku Ghin at Marina Bay Sands and Tetsuya's in Sydney, Australia.

Three seasonal set menus are available for dinner at the 30-seat restaurant - five- ($88++) and eight-course ($128++) tasting menus and a five-course vegetarian menu ($80++). Lunch service will start next year.

Appetiser highlights include oyster with pomelo, lemon and ginger, which is fresh oyster topped with pomelo sacs and seasoned with a lemon and ginger dressing; and amaebi with yuzu and apples, Japanese sweet shrimp served with dashi jelly, trout roe, slivers of pickled beetroot stems and carrot, as well as a crunchy charred prawn head.

Other highlights include potato gnocchi with sweet corn and parsnip (vegetarian) coated in burnt butter; wagyu tartare with egg jelly and Korean pear kimchi; and Korean pancake with seasonal vegetables.

For dessert, check out the white chocolate wasabi cream with sesame sponge and yogurt, yuzu sabayon and popping candy, and a spherical citrus cheesecake with blood orange bon bon, where a layer of citrus gel encases the cheesecake and a dark chocolate shell with a blood orange liquid centre.

Complement the meal with cocktails such as Whiter Than Pale, a floral, gin-based drink made with elderflower liqueur, lemon juice, egg white and dried roses.

Where: 9 Keong Saik Road

Open: 5.30pm to midnight, Monday to Saturday, closed on Sunday

Info: Call 6513-0898 or e-mail


Peking duck ($88, whole). PHOTO: KAI GARDEN

Cantonese cuisine takes centre stage at the new Kai Garden in Marina Square.

The 200-seat restaurant is run by chef-owner Fung Chi Keung, previously from the Paradise Group.

Do not miss the signature Peking duck ($88, whole), which comes with five types of wraps (original, pumpkin, beetroot, spinach and bamboo charcoal) and five sauces (duck, black pepper, sesame, seafood and a special mixed sauce).

Other highlights include garoupa in lobster soup (seasonal price); sweet and sour pork on the rocks ($22), where the popular dish is served on shaved ice; double-boiled Japanese matsutake mushrooms served in hot pot ($38); and pan-fried charcoal pork buns ($6.80 for three).

Where: 03-128A/B Marina Square, 6 Raffles Boulevard

Open: 11.30am to 3.30pm (weekday), 11am to 4pm (weekend and public holiday), 6 to 11pm daily

Info: Call 6250-4826 or go to


Cinnamon churros ($16) sprinkled with cinnamon sugar, with a scoop of TCA blend gelato and chocolate fudge dipping sauce. PHOTO: THE COFFEE ACADEMICS

Hong Kong's popular artisan coffee brand The Coffee Academics (TCA) has opened its 3,000 sq ft flagship store at Scotts Square.

Available in the Singapore outlet are The TCA House Blend, JWF Blend and Panama Baruffee Blend.

The TCA House Blend uses green coffee beans from Colombia, Ethiopia and El Salvador, which are medium roasted for a tart berry aroma and buttery chocolate aftertaste. The JWF Blend of rare Kenyan caracoli coffee beans has fruity flavours and a soft, bittersweet finish. The Panama Baruffee Blend uses 100 per cent natural Panama Arabica coffee beans, exclusive to The Coffee Academics. Prices start from $8 for a cup of coffee.

Food options include Academics Breakfast ($25), with bacon, Cumberland sausage, baked beans and sunny-side-up eggs, served with toast and salad; and curly fries with dip trio ($13.50).

Desserts include Academics cinnamon churros ($16) sprinkled with cinnamon sugar, with a scoop of TCA blend gelato and chocolate fudge dipping sauce.

Where: Level 2 Scotts Square, 6 Scotts Road

Open: 9am to 9pm daily

Info: Call 6538-1940 or e-mail contactus.singapore@the-coffee


Quiche set ($13.80 for two). PHOTO: SAINT PIERRE MARKET

The Emmanuel Stroobant Group has launched its four-day-old gourmet deli Saint Pierre Market in Ngee Ann City.

Unlike the group's fancy Saint Pierre restaurant at Quayside Isle, Saint Pierre Market is a casual and convenient takeaway deli, with limited seating.

The veggie-centric menu includes kale soba ($13.80) with organic kale, buckwheat soba, tofu, shredded roasted nori, toasted pumpkin seeds and toasted sunflower seeds; and quinoa ($14.80) with cucumber, cherry tomatoes, corn and kalamata olives.

Sandwich and wrap choices include Smoked Salmon ($14.80) with French cereal baguette, roma tomatoes, romaine lettuce, egg and dill mayonnaise.

For a light snack, the menu features bircher muesli ($6.80); and a quiche set ($13.80 for two), with a salmon quiche, and spinach and mushroom quiche.

Delivery service is available in Ngee Ann City only, with a delivery charge of $10 an order for orders under $200.

Where: 02-11 Ngee Ann City (next to Tower B lift lobby), 391 Orchard Road

Open: 8am to 7pm daily

Info: Call 6694-4414 or e-mail


Fibre Active Juice (avocado, apple and lemon). PHOTO: JOE & THE JUICE

Make your next juice or coffee run an entertaining one at Joe & The Juice, a fun and healthy juice bar concept from Copenhagen.

The Joe Juicers - think of them as bartenders making juice instead of cocktails - engage diners with tricks such as bottle twirling when preparing the orders.

Prices start from $6.90 for a 350ml cup, with options such as Energizer (red grapefruit, apple and ginger); Fibre Active Juice (avocado, apple and lemon); and Hangover Heaven (apple, elderflower and mint). Shakes (from $6.90) and coffee (from $3.50 for an espresso) are also available.

Sandwiches with filling such as avocado and turkey are priced from $10.50 each.

Where: 01-35A Chevron House, 30 Raffles Place

Open: 8am to 8pm (weekday), 8am to 3pm (Saturday), closed on Sunday


Eunice Quek

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A version of this article appeared in the print edition of The Sunday Times on December 13, 2015, with the headline 'Open For Business'. Print Edition | Subscribe