Whitegrass: Worthy of Michelin nod
This modern Australian restaurant provides one of the best dining experiences you'll have
On Thursday, we found out which restaurants here found themselves on one of the world's most significant lists, the Michelin Guide.
Naturally, all foodies have their picks which they feel are worthy of THE list, and Whitegrass is one of mine.
Chef-owner Sam Aisbett describes his cuisine as modern Australian but it is truly global. The ingredients are sourced from Australia, but the flavours are international.
Perhaps it is because he has an engaging personality and such enthusiasm, you get drawn into the excitement as well.
The dishes that appear are joyous and eating them makes you smile.
Whitegrass serves only set menus.
Dinner starts from $108 for three courses (Tuesday to Thursday only), but you can get lunch from $48 for two courses.
But spring for the five-course lunch ($135) because - coupled with the impeccable service - it'll be one of the best dining experiences you'll have.
Whitegrass' version of bibimbap is not on the menu, but this amuse-bouche (single, bite-sized hors d'œuvre) sets the tone for the excellence to come. It is a tiny serving of intense flavours. The result: an unexpected - but appreciated - sensation.
Another dish I am obsessed with is the salad of slow-roasted young beetroots. It is a simple dish but offers plenty when it comes to flavours and textures. There is a lot of sweet with a hint of tart, which I love.
While the Western Australia marron (crayfish ) is visually stunning, it doesn't match up to the other dishes in taste. Perhaps it is the over-reliance on pickles. It is hardly a substandard dish, but when presented alongside the string of stunners, this pales.
The slow-cooked Mangalica pork jowl is, for me, the definition of food porn. The seduction starts with the first bite of the tender pork cubes. The seaweed and pork broth took me to another level of ecstasy. I needed a moment right after this dish.
Inspired by his visit to our local markets, chef Aisbett created this creamy, delicate jackfruit ice cream that is the perfect way to end the meal.
WHAT Whitegrass
WHERE Chijmes, #01-26/27
WHEN Tuesday to Saturday, 6.30pm to 9.30pm Wednesday to Saturday lunch, noon to 2pm
CALL 6837-0402
Bitesized
PINK BRUNCH
Sofitel Singapore Sentosa Resort & Spa has launched the Kwee Zeen's Saturday Pink Brunch, with Mediterranean-themed delicacies and lots of rose wine.
It is at $98 per person (add $30 for free flow of wine).
Call 6708-8310 for reservations.
FOOD FOR CHARITY
Art, food and charity come together at ION Orchard.
Aaron Gan's Starry Starry Night became a chocolate and toasted marshmallow cupcake by chef Ryan Low (The Marmalade Pantry), while the burger from Chef Mathew Leighton (Salt Grill & Sky Bar by Luke Mangan) was inspired by Lee Jia Zhen's work. These are available for a limited time.
Part of the proceeds will go to Rainbow Centre and The Little Arts Academy.
BREAKFAST AT GEMMILLS
Gemmills (110, Amoy Street, Tel: 6221-5564) offers breakfast from 8am to 11am on weekdays and all day on Saturdays.
Treat yourself to coffee and treats such as toasted croissants, Vegemite and melted cheese toasts.
My must-try is the granola, fruit & yoghurt ($8).
Hot dish
Bespoke pizza is what Knicker+Bockers (Ocean Financial Centre, #B1-10, Tel: 6509-9247) offers. I know it is narcissistic that I am featuring my creation ($12.90) but - as expected - I love it.
From the selection of four hand-stretched dough, five sauces, eight cheeses and 40 toppings, I piled nearly all the cheeses, vegetable and seafood choices (all unlimited), and bacon with pesto garlic sauce over a Cali dough. Try it.
If you'd rather not risk it, the eatery offers pre-selected choices, but where is the fun in that?
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