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In Singapore for business or the F1 or both?

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View of Singapore skyline from the Lantern Bar, Fullerton Bay Hotel

Then follow Chopstix’s guide to Singapore’s CBD and beyond…

The small city state island of Singapore is immaculately clean and lusciously green with gleaming new skyscrapers juxtaposed by colonial era buildings and plenty of glossy shopping malls and restaurants. Dig a little deeper and you’ll find traditional shophouses with shuttered windows and fronted by undercover walk ways in Chinatown and Little India and a melting pot of cuisines in Singapore’s signature hawker centres.

Being practically on the equator The Lion City has two types of weather: hot and wet or hot and wetter. Although the “wet” season is around September to February there is no bad time to visit. Carry an umbrella with you at all times anyway – either to protect from the downpours or the sun.

 

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The Lantern Bar, Fullerton Bay Hotel

If you’re doing business in the CBD you’ll be spoilt for choice for lunch spots after work hang outs in this compact area bordered by the Singapore river and the bay. A perennial favourite is The Lantern Bar, a glamorous pool side terrace on top of the chic Fullerton Bay hotel and overlooking the water.

The art deco-esque Black Swan is great for salads and surf and turf in a sultry but casual while a short hop over the river, Gunther’s in a charming shophouse serves contemporary French fare to the expense account set.

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Odette at the National Gallery Singapore

The city’s Civic District has recently been spruced up with the main gem being the National Gallery, a stunning monolith that’s actually two colonial structures conjoined with some clever modern architecture. Inside holds the largest collection of Southeast Asian art and the F&B outlets are equally impressive including French fine diner, Odette, and National Kitchen by Violet Oons, the doyenne of Singa’s dining scene with her Peranaken cuisine – a hybrid of Chinese and Malay cooking. Smoke & Mirrors on the top floor is a terrace bar that overlooks the Padang, the bay and CBD

Further afield on Orchard Road is Iggy’s. Owner, wine connoisseur and convivial host, Ignatius Chan was at the forefront of bringing fine dining to Singapore. Newer names have come on the scene but Iggy’s still holds its own with a recent refurb and new chef. 

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Iggy’s, Singapore

A short taxi drive away is the glorious Singapore’s Botannic Gardens. This sprawling tropical eden includes lakes, secluded pathways and the famous Orchid enclave. Go early in the morning or late afternoon like the locals do when the heat is less oppressive. 

Uniquely Singaporean are the Hawker Centres – food stalls grouped together in covered settings and complete with health and safety ratings – so essentially street food for softies. The centrally located Lau Pa Sat is the prettiest with its Victorian wrought iron carousel design. If you’re only going to order one thing make it the satays

Stay

The Warehouse Hotel

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Singapore’s most talked about hotel opening of the year is a converted riverside warehouse among the busy eateries of Robertson Quay. The space retains its industrial design flavour with some quirky details thrown in. 

Parkroyal on Pickering

Based on the fringes of both Chinatown and the CBD the hotel has a spectacular, verdant design and includes an infinity pool with city skyline view.

Krug puts the Fun into Fungi with champagne and mushroom trail

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Krug x Mushroom dish at Jaan

Krug has launched an exclusive champagne and mushroom tasting trail across top restaurants in Singapore from now until September 30th as part of its latest single ingredient showcase. Chefs at five eateries in the city have created mushroom focused dishes designed to pair perfectly with Krug Grand Cuvee, a champagne blended from over 120 wines from more than 10 different years and aged for a further 15.

“We want to show the individual character of the champagne,” Moet Hennessy brand manager Lucie Pugnot says of the collaboration which sees Krug select one ingredient for chefs to work with. “The first year we chose the simple potato, then last year the humble egg. This year we chose the mushroom which is also familiar but multifaceted.”

The beauty of this fascinating fungi is that it comes in many varieties, including the luxurious truffle, with some types only available in certain months. So the Krug mushroom dishes may evolve according to what produce is available on the day.

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Chef Kirk Westaway at Jaan

“The mushrooms keep changing throughout the year and we are all about what’s in season in Europe, particularly in France and the UK,” says Kirk Westaway, head chef at Jaan. So while we sampled the very last morels of the season in his exquisite langoustine with Hollandaise sauce course, this month the dish will segue into grey and blue chanterelles. It’s part of a six course menu matched with three types of Krug champagne including the Grand Cuvee.

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Krug x Mushroom dish at the Tippling Club

Similarly at Tippling Club, chef owner Ryan Clift has moved on to girolles sourced from a small farm near Lyon in France along with black truffles as part of a six course menu. “I like to lightly sautee the girolles in butter and add salt at the end,” he says. “Mushrooms should never be seasoned until the last minute – if you add salt at the beginning you draw out the moisture and lose the caramelisation.” A surprisingly delicious component on the plate is a cocks comb which has been confited and pan fried to crispy perfection.

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Chef Ryan Clift at the Tippling Club

At the fine dining Song of India restaurant Manjunath Mural is presenting a platter for two people including a tandoori chargrilled portobello mushroom stuffed with Roquefort cheese and spiced with two types of cardamom, chilli and a tamarind foam, matched with a half bottle of Krug Grand Cuvee. “The cheese pairs well with the champagne and I think Indian spices also go very well with it,” says Mural and we have to agree.

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Krug x Mushroom dish at Song of India

“We have a lot of very good mushrooms in Japan,” says Hashida Sushi’s Chef Hatch who is originally from Tokyo. “I chose the shitake because it is juicy and has good flavour.” The chef has cleverly transformed the four day fermented mushrooms into an ice cream served with tempura vegetables in a stunning mix of hot and cold on the same plate. The Shitake Ice Cream comes as part of an omasake menu and vegetables featured in the tempura will change according to produce available.

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Krug x Mushroom dish at Hashida Sushi

At Atlas you can enjoy a glass or bottle of Krug Grand Cuvee with a gourmet snack befitting its gorgeous bar area. “As an Italian, when I was growing up mushrooms to me meant porcini,” says executive chef Daniele Sperindio. As such he has used porcinis to make a rice “bark” crisp and as the basis of a “Mont Blanc” paste topping along with blue foot mushrooms from France and Singaporean king oyster mushrooms. The result is a striking and richly flavourful canape.

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Krug x Mushroom dish at Atlas

An added amusement, and unique to the Lion City, is that diners can collect stamps for a Forest to Fork “passport” after they sample the dishes at each restaurant. Krug lovers probably don’t need any incentive to try the entire trail but even so the first 10 people to collect three stamps stand to win a bottle of Krug Grand Cuvee Edition 163 and for all five stamps, the first five win a magnum.

 

Best Restaurants for Singapore F1

Singapore skyline at Sky on 57, Marina Bay Sands

Singapore skyline at Sky on 57, Marina Bay Sands

Here’s Chopstix’s pick of the best restaurants near the Singapore F1 race track.

Gunther’s

Gunther Hubrechsen doesn’t get as much glory as the showier chefs in Singapore which is a travesty because his food (mod European) is superb and his eponymous resto makes a refreshing change from all the shopping mall and hotel set ups in the Lion City.

Instead, Gunther’s is based in a converted shop-house on an historic side-street. A tiny but cute belle époque-esqe bar leads to a surprisingly modern dining area.

Star attraction is the vast tray of impressive raw ingredients, including live seafood, shown to each diner at the start of the meal and testament that produce is king here. Signature dish is cold angel hair pasta with caviar.

That the customers are overwhelmingly regulars is proof of Gunther’s appeal.

36 Purvis Street
http://www.gunthers.com.sg

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