MAY 2020

• Boat Quay we l comes cocktail bar and restaurant Lumo (#01-00, 50 South Bridge Road), a 70-seater serving tipples inspired by the nature of light. Choose from seven categories, each based on the study o f b re a k f a s t - t hemed ingredients like milk and toast. Food-wise, modern European dishes take centre stage with recipes designed to complement the drinks. • Bib Gourmand recipient The Bl ue Gi nger has opened a second outlet in Great World (1 Kim Seng Promenade, #01- 106). Expect new items on the popular Peranakan restaurant’s menu including Kerabu l aksa , Nyonya noodles and buah keluak fried rice ($15 each).

Lumo

• Enjoy contemporary Asian fare at newly opened restaurant bar Route 65 (3 Temasek Boulevard, #01-434 Suntec City NorthWing Tower 5). Popular picks include cheesy lobster carrot cake ($20), crème brulee with gula melaka and coconut ice cream ($10), and boba cocktails ($15).

Slow & Satisfying Homegrown French bakery and café Tiong Bahru Bakery brings back the slow food movement with its latest all-day breakfast “diner” concept at Funan (#04-22) and Raffles City (#B1-11). Headed by Executive Chef Paul Albert, who has worked in Michelin-starred restaurants in France and Brazil, Tiong Bahru Bakery Diner’s plant-forward menu places the spotlight on traditional preparation techniques like fermentation. The result? Wholesome food that’s not only delicious, but also gut-friendly. Try the super green warm soup ($16), a veggie-packed medley blended with a housemade mushroom broth; or the miso whole wheat spaghetti with broccolini ($19). If you can’t do without meat, the rich and creamy pulled pork risoni pasta ($22) will hit the spot. Another must is the savoury stack ($23): sourdough waffle made with a 158-year-old starter brought across from Brazil, topped with a fried egg, bacon, smoked paprika-infused maple syrup, honeyed ricotta and goji. tiongbahrubakery.com

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