WHERE TO EAT: 5 New Restaurants To Try In Singapore October 2017
As Virginia Wolf famously said "One cannot think well, love well, sleep well, if one has not dined well.” So with that in mind, we bring you five of the finest new restaurants in Singapore this month.
Fans of fine Italian fare can breathe a sign of relief as one of Singapore's best Italian restaurants re-opens this month in a brand, spanking new location. Having moved to Oasia Hotel in Tanjong Pagar, Oso has a whole new vibe with an industrial decor feel and not one, but two private dining rooms. The menu has also had a revamp with dishes including squid ink risotto and seabass in salt water added to the menu, but fans of the old Oso need not dispair, popular favourites are still, thankfully, on the menu too. http://singapore.oso.sg/
Opened just days ago, this is one famed New York steakhouse you don't want to miss. Located at the InterContinental Singapore Robertson Quay, you can look forward to meaty treats including USDA Black Angus dried for 28 days, rib eye steaks and filet mignon. For non meat eaters, there are tasty treats such as crab cakes, lobster and smoked salmon. https://wolfgangssteakhouse.sg/
Not only did Racines enjoy one of the most hotly anticipated openings of the year, but thanks to its location in the Sofitel Singapore City Centre, it also enjoyed being part of a hugely anticipated hotel opening. Under the helm of award-winning Executive Chef Jean-Charles Dubois, Racine is a novel concept in that it offers both Chinese and French cuisines, both handled by two different kitchen teams. Using the finest local ingredients, you can look forward to French classics including lobster bisque and 48-hour slow-cooked wagyu beef cheek and Chinese delights like sweet and sour kurobuta pork.
Opening at the end of the month is the Prive Group's latest addition, Bayswater Kitchen. Located at Keppel Bay, the menu quite fittingly takes on a seafood slant with the likes of mussels, lobster and sea bass, as well as the more usual offerings of meats and poultry. www.bayswaterkitchen.com.sg
Blackwattle is the brainchild of Clayton Wells, head chef and owner of award-winning Automata in Sydney. Bringing bold flavours inspired by his travels, expect to see unique dishes like smoked duck and grilled shoots served with fermented pumpkin and pumpkin seed miso, grilled octopus with XO chilli and red vinegar and uttermilk ice cream with black sesame, cumquat, tangelo and mandarin.