Lunch at one of Singapore’s most popular 1-Michelin-starred restaurants: Whitegrass at Chijmes. Chef, Sam Aisbett, a Queenslander from the Whitsundays, is an alumnus of Tetsuya’s and Quay in Sydney. It really shows with his Asian-tinged tasty creations.
- Red-braised Challans duck, eggplant cream, kanten noodles, water chestnut, Chinese wood-ear fungus.
- Salad of violet artichokes, Western Australian black winter truffles, onsen eggyolk, jamon Iberico & fresh shaved hazelnuts.
- Gently poached Fremantle octopus, fermented wild garlic custard, fresh almonds, stem lettuce, and roasted chicken-saffron broth.
Australian pasture-fed Black Angus beef, buah keluak puree, fried pumpernickel, monk’s beard.
Young coconut mousse, jackfruit ice-cream, fresh longan, sugar-coated almonds & ginger cake.
Great meal - I enjoyed this much, much more than at other higher-rated (by Michelin) Singaporean spots, e.g. Andre’s.
Tel: +65 68370402
Wed-Sat 12–2PM, 6–9:30PM