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Four Prettiest Plates of the Week

By Patrick Chew

 
Carnaroli Risotto, with Sea Lettuce, Hokkaido Scallop, and Baeri Caviar

LaBrezza's Chef Armando follows a strict culinary principle of using only three key components per dish. He invites guests to discover a velvety sea lettuce sauce hidden beneath the white risotto topped with scallops and caviar. Available at LaBrezza, 29 Tanglin Road, The St. Regis Singapore at $48++.

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Pork Collar Char Siu

One of 14 new dishes created by Ding Dong's Assistant Head Chef Miller Mai, the Pork Collar Char Siu is accompanied by the sweet, tangy textures of Pineapple Salsa, and Chicharon. Available at Ding Dong, 115 Amoy Street at $26++.

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Spaghetti Carbonara

Spaghetti Carbonara, which combines cured Italian pancetta and the rich and aromatic flavours of pecorino sabayon tossed with black pepper spices. Available at Dolce Vita, 5 Raffles Ave, Mandarin Oriental at $28++.

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Foie Gras Crusted Duck Breast

Tender pink duck breast encrusted with the rich foie gras, served with five-spiced carrot purée, chorizo crisp and floral gooseberry sauce. Available at OUE Bayfront Rooftop, 50 Collyer Quay

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