Racines, which is housed in the spanking new 223-room Sofitel Singapore City Centre, offers both French and Chinese dishes.
Racines, which means roots in French, is helmed by the hotel's executive chef, Jean-Charles Dubois. The menu centres on traditional French classics and refined Chinese delicacies, using custom-built Marrone stoves from Italy.
On the menu's French side, dishes include Cuisses de Grenouille ($26, above left), pan-fried boneless frog legs with pink garlic, parsley and wild mushroom emulsion; and Poulet ($98, serves three to four), roasted corn-fed chicken with ratte potatoes and heirloom carrots.
For Oriental dishes, tuck into stir-fried frog legs done two ways - with spicy Szechuan salt (above right); and scallions and Chinese wine ($58 each, serves two) - wok-fried black pepper crab ($110, serves two) and Nonya-style stir-fried calamari ($68, serves two).
Desserts include Paris-Brest ($16), a hazelnut praline mousseline, choux and caramelised hazelnuts; and Red Bean ($16), which is made of azuki bean cream, orange peel, mochi and green tea ice cream.
Where: Level 5 Sofitel Singapore City Centre, 9 Wallich Street
Open: 6.30am to 10.30pm (weekdays); 6.30am to 11pm (weekends)
Info: Call 6428-5000 or go to www.sofitel-singapore-citycentre.com/gastronomy/racines
Diners will discover innovative local flavours at this 120-seat Singapore-fusion restaurant.
Dishes include the Oven Roasted Half Chicken ($22), which is perfumed with cajun spices and yuzu dressing and served with Lyonnaise potato and garlic shimeji mushrooms; and Beef Rendang ($23, above), a hearty pot pie of New Zealand beef skirting topped with crisp puff pastry.
Seafood lovers can opt for the Seared Barramundi with Asparagus, Curry Foam and Turmeric Pilaf rice ($22); and Dashi-battered Pacific Dory, with fried and salted egg dressing ($18).
For a sweet finish to your meal, go for desserts such as the Alaskan Coco Thai Milk Tea Gelato ($9), which has pandan sponge topped with torched meringue and is served with mango puree and toasted rice puff; or Iced Coconut Yam Parfait ($8), which is made with fried pumpkin mochi and garnished with ginkgo nuts and fried shallot crumble.
The restaurant is owned by Mr Toh Kok Jin, a licensed traditional Chinese medicine practitioner who started the now-defunct Pitchstop cafe at Nanyang Technological University.
Where: 03-01, 11 Slim Barracks Rise
Open: 11.30am to 11pm daily
Info: Call 9186-0685 or go to www.facebook.com/pg/Coalesce.Sg
The 40-seat Middle Eastern supper club features modern interpretations of the time-honoured cuisine by Australian chef Nic Philip.
Signature dishes include Adana "Kebab" Tartare ($19, above), which has a grain-fed beef steak tartare with caviar; and Burnt Carrots ($21), which comprises goat's cheese, kohlrabi and sunflower seeds.
The meats are roasted in a custom-designed wood-fired oven.
Do not miss the Sticky Pork Belly ($21 for 100g), which is seasoned with Turkish coffee, palm sugar and Szechuan pepper; and Lamb Shoulder with Spiced Molasses and Sumac Gremolata ($24 for l00g).
Conclude the meal with desserts such as Goat's Milk Sorbet ($14), topped with strawberries, pomegranate, sumac and milk crisps; and Rose Mahlabi Espuma ($16), served with sago, white chocolate, mango and pistachio.
The Ottomani is run by The Dandy Partnership, a food and beverage company that also runs restaurants such as Neon Pigeon in Keong Saik Road, Summerlong in Robertson Quay and Fat Prince in Peck Seah Street.
Where: 48 Peck Seah Street
Open: 6.30pm till late (Mondays to Saturdays), closed on Sundays
Info: Call 9231-9316 or go to www.theottomani.com
• Opening a restaurant? Send the details to firstname.lastname@example.org