GLOBETROTTER
WORDS: CAITHLIN NG AND RAEWYN KOHITALY GASTRONOMICALLY MAPPED OUT
ATLAS Grand Lobby & Bar caused quite a stir in Singapore for its
fabulous location and sleek fittings when it first opened in March, and it
is now making more waves with its new executive lunch menu.
Introduced in August, the menu is headed by Executive Chef Daniele
Sperindio and draws inspiration from his Italian heritage to carefully
craft six new dishes. Opt for either two courses or three courses with
dishes that include cured salmon carpaccio topped with Amalfi lemon
dressing, tender Australian beef complemented by stuffed friggitelli
peppers, and a refreshing pear snow dessert. An optional wine pairing is
also available at either S$24 for two glasses or S$30 for three.
atlasbar.sgINSTANT WORLD CULINARY DELIGHTS
Quirky Chef-In-Box VendCafé attracted long lines and contagious
excitement when it first opened its doors in Singapore. Instead of a
traditional restaurant style, this café comprises vending machines that
dispense either heated up dishes or frozen takeaway, and is ideal for a
quick meal or novelty thrill. Singapore’s first vending machine café is
now proud to launch the World Chef Series – a range of dishes carefully
crafted by renowned chefs all around the world. The first phase sees a
collection of Indian classic dishes created by legendary Chef Satish
Arora, who’s worked for the Taj Hotel Group and served royalty and
political dignitaries in his career. Taste Butter Chicken, Prawn Chettinad,
Chicken Korma and more, available for purchase exclusively from the
Chef-In-Box online portal and Chef-In-Box VendCafe now.
chefinbox.com.sgCATALAN CUISINE’S
MICHELIN STAR
Located in Singapore’s CBD is Restaurant Gaig, the ‘little sister’
location of the Michelin-starred Barcelona original. The
household name in Barcelona is known for its Catalan cuisine
and the menu features Gaig’s traditional dishes based on family
recipes. There are many nuanced distinctions between Catalan
and Spanish cuisine that the restaurant is eager to showcase,
such as Catalan stews, a rare find in Singapore. The must-try
here are the shrimp ‘all-i-pebre’, where prawns are cooked in an
almond, hazelnut, garlic and paprika reduction, and stuffed
baby calamari that has squid filled with minced squid, beef,
pork and egg and cooked in a tangy tomato-based sauce. The
stews go exceptionally well with the imported wines featuring
mostly Spanish selections.
restaurantgaig.com