Discover the magic of the chilly season through these winter-inspired menus
La Dame de Pic
La Dame de Pic invites all to embrace the comforts of winter with its winter-inspired menus that showcase the provenance and finesse of French techniques, featuring seasonal winter ingredients with a focus on hearty, soul-warming dishes.
Created by chef Anne-Sophie Pic and crafted by chef de cuisine Alexandre Alves Pereira, the winter menu is presented as a five-course Experience ($248++) and a seven-course Elegance menu ($348++). A vegetarian menu is also available from $198++ onwards. The menus are available for both lunch and dinner.
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Kinmedai
The winter menu starts with a range of snacks or amuse bouche — a Bon Bon of chartreuse and yuzu, a Cauliflower Tartlet with hints of curry flavours, and the Oyster served with shiso leaf tempura.
This is followed by an elegant symphony of soy textures in Beeswax and Caviar and a waffle aromatised with sweet clover. Then, delight in the Kinmedai, cured in marigold and kabosu, adorned with pickled beetroot, housemade cured Ikura, and a yoghurt sauce infused with marigold and fermented beetroot juice.
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From the Elegance menu, delve into the homey Matsutake Pie, a harmonious blend of French technique and Asian influence. Enjoy the intricate layers of pâte à choux, generously filled with matsutake, and served with walnut, miso paste, lotus root, vin jaune and curry sabayon.
No meal at La Dame de Pic is complete without the Anne-Sophie Pic signature dish — Berlingots. Featured in both menus, this season sees the Berlingots with squash puree and sobacha filling, adorned with a delicate squash jus and turmeric sauce. Top this up with some truffles ($50 for 2g) to infuse the dish with the aroma of Alba’s finest winter truffles.
For mains that warm the soul, choose between the indulgent Wagyu Beef A4, marinated with fresh peppercorn cardamom leaves and accompanied by an aromatic modern béarnaise sauce, or the Wild Sea Bass served with a puree of cabbage and genmaicha, filled with clams and tsukudani, bathed in a dashi of laksa leaves and genmaicha.
Dessert is another highlight, as Pear and Gedeo Coffee signals the end of the meal. This treat features pear roasted with chestnut honey, served with green cardamom and yuzu, offering a perfect sweet note to complete the dining experience.
Complementing this wholesome winter menu is an innovative beverage programme crafted by chef Sommelier Justin Wee in close collaboration with corporate cheffe sommelière exécutive Paz Levinson. The unique Mixed Pairing (from $98++), offers both alcoholic and non-alcoholic drinks. For those seeking a refined exploration of exquisite flavours, the Alcohol Pairing (starting from $188++) is an ideal choice.
La Dame de Pic
Raffles Hotel Singapore
1 Beach Rd, Singapore 189673
Tel: +65 6412 1185
Opening hours:
Lunch: Fridays and Saturdays,12.00pm – 1.30pm (last seating)
Dinner: Tuesdays to Saturdays, 6.30pm – 8.30pm (last seating)
Closed on Sundays and Mondays Open on public holidays
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Fat Cow's Zensai
Fat Cow
Singapore might not experience winter, but that does not stop us from enjoying seasonal winter produce. Fat Cow introduces its latest Fuyu Matsuri A La Carte Specials and Chef’s Table Omakase lunch and dinner menus showcasing Japan’s finest bounty, including wagyu — a core ingredient and restaurant specialty.
Highlights of the winter Fuyu Matsuri a la carte specials include the Simmered Ankinmo ($38++), where monkfish liver is simmered with red chilli and radish; Fugu Karaage ($35++), deep-fried in soybean oil and served with kudzu chips; and Japanese yellowtail Buri Teriyaki ($38++), presented with fiery sancho pepper powder and Momiji Japanese winter leaves.
Options sampled some of the a la carte specials, which were divine. Memorable ones include the Hotate Isubi-Suchi ($38++), which is a half-grilled large scallop sushi from Japan’s Iwate prefecture. The scallops were sweet, soft and undoubtedly fresh.
Fugu Karaage
A must-try on the menu is the Australian Imperial Blossom A4 Wagyu ($108++/ 200g). Here, a cut of Wagyu beef is seasoned with salt and pepper, then grilled on the binchotan. Tender with mild smokey flavours to bring out the beefy notes, this dish is served with pickled black peppers, Kizami wasabi, and sea salt. Fat Cow is the first restaurant in Singapore to serve Australia Imperial Blossom A4 Wagyu, a special purebred F4 Wagyu with over 93% Wagyu genes.
For dessert, the Housemade Yuzu Cheesecake ($22++) can be quite heavy, but it is definitely worth it. Made with yuzu juice, cream cheese and a cracker crumb filling, the cheesecake presents a sweet and crunchy bite. The taste of yuzu is further elaborated with an adornment of yuzu jelly and a housemade yuzu jam.
If you’re not sure what from the winter menu to pick, you may opt for the tasting menus — Shin Omakase menu ($168++ per person) during lunch and Tetsu Omakase menu ($198++ per person) during dinner.
Both menus will feature some of the dishes also available in the a la carte menu, but as with most Omakase dining experiences, the menu will include some seasonal delights and ingredients that the chef has procured for the day.
Some of the highlights of the Shin Omakase lunch menu include the Toriyama Umami Wagyu Sukiyaki, Tai-Almond Age and the assortment of sushi. As for the Tetsu Omakase dinner menu, the Wagyu Yasai Maki, Kunkou Hotate No Tonyu Kabu Sosu and Fugu Karaage take the spotlight.
The Shin Omakase lunch menu is only available for seating at 12.30pm, while the Tetsu Omakase dinner menu is only available at 7pm. Reservations are required for both.
Fat Cow
1 Orchard Boulevard
#01-01/02 Camden Medical Centre
Singapore 248649
Tel: +65 6735 0308
Email: [email protected]
Opening hours:
Sundays to Thursdays: 12pm – 3pm; 6pm – 10.30pm
Fridays and Saturdays: 12pm – 3pm; 6pm – 11pm
