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Food

Rebecca Lynne Tan and Justyn Toh
Tuesday, Apr 29, 2014

Food

Open For Business: Dancing Crab, Sushi Burrito Express, Manhattan, Baker & Cook Chip Bee Gardens

The Straits Times | Rebecca Lynne Tan and Justyn Toh | Tuesday, Apr 29, 2014

Dancing Crab

Dancing Crab at The Grandstand in Bukit Timah is the latest restaurant to offer Cajun-style seafood and Creole cuisine, popular in the south of the United States.

The cuisine centres on herbs and spices such as garlic, oregano, cayenne and paprika.

The 160-seat restaurant, which takes over the space previously occupied by Modern Asian Diner, opened earlier this month and specialises in Louisiana-style seafood.

Here, seafood is cooked with either herb butter or beurre blanc, white wine sauce with butter, and served in plastic bags. The level of spiciness can be adjusted to suit diners' preferences.

Tuck into fare such as Sri Lankan crab ($5.80 for 100g, minimum order of one crab), Dungeness crab ($8.50 for 100g, minimum order of one crab), white clams ($2.50 for 100g, minimum order of 250g) and blue mussels ($4 for 100g, minimum order of 250g). Other seafood offerings include Boston lobsters and prawns.

It also offers Combo Bags ($40 or $80) which include a selection of seafood and side orders of potatoes, corn and sausages, which are also tossed in sauce and served in the bags.

Dancing Crab is now running a promotion which offers diners 30 per cent off a la carte food orders. The promotion ends on May 4.

Where: The Grandstand, 200 Turf Club Road, 01-20/21

Open: 5 to 10.30pm (Tuesday to Friday), 11.30am to 3pm, 5 to 10.30pm (Saturday and Sunday), closed on Monday

Info: Call 6466-3303 or go to facebook.com/dancingcrabsg

Sushi Burrito Express

Sushi Burrito, which has an outlet in 100AM mall in Tanjong Pagar, opened an express outlet for office workers in Raffles Place last Friday.

It serves giant sushi rolls (about $10 to $13 for a full roll and $5 to $7 for half a roll, below), filled with pickles, vegetables and meat or fish, drizzled with housemade sauces such as wafu and yuzu. The rolls are wrapped in seaweed and contain a thin layer of sushi rice. Vegetarian options are available.

Health-conscious diners can rejoice - each roll comes with a calorie count.

Where: 62 Collyer Quay, OUE Link, 02-12

Open: 8.30am to 6.30pm (weekdays), closed on weekends

Info: Go to www.sushiburrito.com.sg

Manhattan

The grand 89-seat hotel bar, which opened last Thursday, is a throwback to late 19th-century glamour.

Manhattan features a rick house which has more than 100 American oak barrels to store and age tipples.

Besides a wide array of alcohol, the bar also features gourmet bar bites by chef Nicholas Trosien, who used to work at Graze at Four Seasons Hotel Palm Beach in Florida.

Food offerings include Lobster "Roll", Maine lobster wrapped around a crab salad; and bourbon-infused doughnuts.

Wash down the food with the housemade traditional rock and rye or the bar's unique solera-aged Negroni.

Cocktails are priced from $18 to $24 and bespoke cocktails cost about $25. Bar bites cost from $14 to $20.

Where: The Regent Singapore, 1 Cuscaden Road, 2nd floor

Open: 5pm to 1am daily

Info: Call 6725-3377 or go to facebook.com/manhattansg

Baker & Cook Chip Bee Gardens

Fans of the popular artisan bakery will be delighted to know that a second outlet has opened in the food enclave of Jalan Merah Saga in Chip Bee Gardens, near Holland Village.

Headed by New Zealand celebrity baker and cookbook author Dean Brettschneider, the new bakery offers a wide selection of artisan breads, pastries and cakes, such as the Pain au Levain ($7.50 for about 650g), a sourdough made with an 18-year-old starter; and gluten-free orange almond cake ($4.70 a slice, $27 for a whole cake).

For more hearty and filling fare, the bakery also offers dishes such as Eggs Benedict ($17 with bacon, $19 with salmon) and a pancake stack ($17).

Where: 44 Jalan Merah Saga, 01-56 Chip Bee Gardens

Open: 7.30am to 8pm (Sunday to Thursday) and 7.30am to 10pm (Friday and Saturday)

Info: Call 6472-0998 or go to www.bakerandcook.biz

This article was published on April 27 in The Straits Times.

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