The third edition of the popular Restaurant Week is back, offering delicious treats to discerning diners who want bang for buck.
Contributed By Terence JR Lee
Lunches go for S$25 while dinner is priced at S$35 at top restaurants. PHOTOS COURTESY OF DINING CITY .
Throw out your diets, people. The third edition of the hugely popular Restaurant Week is back from Oct. 9 to 16, with 90 restaurants opening their doors to the public for affordable three-course meals. In the same manner as the first and second editions, diners can expect to pay a fixed price of S$25 for three-course lunches and S$35 for dinner at medium-to high-end restaurants.
Organized by Dining City, this iteration of the week-long Restaurant Week retains popular favorites like Garibaldi, Il Lido, Bacchus and Novus, and adds a number of new participating restaurants, such as Au Jardin, The Lighthouse and Da Luca Italian Restaurant.
Diners can expect dishes like Garibaldi’s starter of Sea Scallops With Cauliflower Puree, Smoked Caviar, and Truffle Pumpkin Soup. The scallops are sweet and luscious with smoked caviar on top of a neatly caramelized crust for that extra oomph. The soup is absolutely delicious—a satisfyingly comforting broth of sweet pumpkin balanced by tangy citrus and rounded off with aromatic truffles.
The Berkshire Pork Belly With A Saffron Risotto.
Over at Novus, diners are offered a choice of either Berkshire Pork Belly With A Saffron Risotto or a Duck Confit. The thinly sliced pork belly is cooked sous vide to lock in the flavor while rendering the meat fork-tender. The saffron risotto features Iranian saffron, which, in Chef Stephan Zoisl’s opinion, is “the best in the world.” The Duck Confit is “smoked to order,” and comes to your table covered—lift up the lid and a cloud of hickory wood smoke envelopes you, delighting the senses. The duck is served on a bed of seasonal wild mushrooms, surrounded by a circle of herbs.
The accompanying potato gratin is a traditionally French accompaniment, with its rich cheesiness balanced by the subtle sweetness of the potato and the exotic hints of truffle. For a vegetarian option, celeriac and wild mushroom are transformed by “molecular means” into a cannelloni and fondant. The interpretations are creative, with just a tiny dash of whimsy.
Dessert is served with a stunning view at the Boathouse, near the Fullerton Hotel. The Savarin Of Caramelized Apples With Vanilla Ice Cream is a ring of deliciously sweet-and-tangy apple bits covered with a precise layer of thin apple slices atop a biscuit-like tart base. The dish works marvelously well together. But then again, warm apple pie and cold vanilla ice cream is a classic combination.
Be sure to lock in your bookings, fast.
Bookings for Restaurant Week open online at www.restaurantweek.sg on Sep. 21.
