The Modern Asian by Soo Eelee
The Modern Asian is sophisticated, creative and very much in love with food. Find out how modern cooking methods and presentation styles alter all five senses of the human body and transform the traditionalists into what is better known as the Modern Asian.
Modern Korean: Kimchi Restaurant
Marinated Wagyu Beef Short Rib
Selection of Side Dishes
This modern Korean restaurant sets itself apart with a touch of old and new. Staying true to his roots, Executive Chef Choi Minchul ventured back to his hometown of Andong to rediscover a menu that reflected both Korean favourites and regional specialties.
Singaporeans are crazy about Korean BBQ and Kimchi is all about providing a fuss-free and healthy option for the increasingly discerning crowd. Diners can choose from a selection of premium meats to be barbequed on hi-tech electric table grills, which eliminate the need for oil. So now we no longer have to worry about walking out of a Korean restaurant smelling like a piece of barbequed meat.
Must tries: Andong Jjimdak (Traditional braised chicken thigh with a special spiced soy sauce) and Wagyu Beef Short Rib
Kimchi Korean Restaurant
Suntec City Mall Convention Tower
#02-387 Singapore 038983
Tel: (65) 63377811
Opening hours: Mon to Fri: 11.30am – 10.00pm, Sat to Sun: 11.00am – 10.00pm
Fine Indian-Inspired Dining: D'Bell
Pappadum Cone (Chicken)
Variety of Naan at D'Bell
Mixed, Chicken Tikka Masala, Kadhai Vegetable, Palak Paneer, Amritsari Dal, Biry
D'Belle Restaurant Interior
D'Belle Bar Interior
Embracing the Indians’ spirit of love and sharing, D’Bell is a contemporary Indian restaurant and bar located in the outskirts of our vibrant Central Business District. Diners can look forward to a chic and modern dining experience of delicately Indian-influenced offerings and a creative spin on classic cocktails amidst D’Bell’s stylish and luxe interiors.
Our favourite had to be the Tandoor Fish Nazakat, which is an impressively executed dish based on cubes of butter fish, marinated in yoghurt, cardamom and fennel for up to 4 hours before it’s tenderly grilled to obtain the crispy outer skin, while maintaining the soft texture inside. For something more traditional, go for the village-style Dahl where a mix of black beans and black Bengal gram are slowly simmered overnight over a charcoal fire with ground cumin, coriander and cardamom leaving a slightly smoky taste on the palate.
Must tries: Fish Nazakat, Dahl, Chilli Cheese Naan and Tamarind Dream Cocktail
43 North Canal Road
Tel: (65) 65 6536 4046
Opening Hours: Mon to Thu: 11.30am – 2.30pm, 6pm – 11pm, Friday: 11.30am – 2.30pm, 6pm – 12 Midnight,
Saturday: 6pm – 12 Midnight
Healthy Japanese: Shirokiya
Bonito Fish Cooked in Hay Straw
Cold Tofu with Salted Rice Malt
Briled Pressed Mackerel
Avocado and Seafood Salad with Hyaluronic acid Jelly.jpg
Established in 1983, Shirokiya is the brainchild of Mr. Teruhiro Oga, CEO of Monteroza Co., Ltd., a strong believer of food that is both delicious and good for you from the inside-out. Offering an extensive menu behind the health pillars of Bishoku Ryori (food that promotes beauty) and Soken Ryori (a traditional Japanese seasoning rich in vitamins), the dishes are said to promote cellular renewal, increase metabolism, support cardiac health and neutralize free radicals in the body. Venturing into a new space at CHIJMES, diners have plenty to celebrate with the introduction of all new dishes and their first-ever “Smile Lunch” sets.
While the sushi was not outstanding, the Kurobuta Shabu-Shabu served in Collagen Soup more than made up for it. We watched in awe as the server added a fist size worth of natural chicken collagen into the broth, before mixing it with fresh leak to enhance the overall sweetness of the dish. Thin slices of Kurobuta (Black Pork) are then simmered in the broth till the texture is just right. Contrary to popular beliefs, the trick is to not overcook the pork in order to retain the natural minerals and good fats in it. Another of our favourite dish was the Bonito Fish Marinated with Ponzu Sauce. The refreshing twist on the traditional soy sauce was very appetizing and masked the fishiness of the raw Bonito Fish perfectly.
Must tries: Kurobuta Shabu-Shabu served in Collagen Soup, Bonito Fish Marinated with Ponzu Sauce and Cold Tofu Marinated with Shio-koji
Tel: (65) 63375188
Opening Hours: Sun to Thu: 10am – 11pm, Fri to Sat: 10am – 1am
Traditional with a Twist: Viet Lang
Fresh Rice Paper Roll
Grilled Shrimp Paste
Viet Lang Interior
Viet Lang Alfresco
One of the pioneers in serving modern yet authentic Vietnamese cuisine, Viet Lang at The Arts House has garnered a good reputation in Singapore’s modern dining scene since its opening in 2002. Incorporating Chinese and French traditions in the cooking, the menu comprises of a wide range of dishes rooted from traditional Vietnamese recipes.
Signature to Viet Lang, which is Singapore’s first all-Vietnamese restaurant, every dish here is characterized by a genuine taste of local flavour. Each dish is specially picked to showcase the distinct differences between Northern, Central and Southern Vietnamese cooking. From the more common but mouth-watering fresh rice paper roll, Pho Bo (Beef Rice Noodles) and Ban Xeo (Hue-Style Crepe) to the more modern dishes like the Grilled Shrimp Paste and Crispy Lemongrass Beancurd, Viet Lang has plenty of delicious highlights that will tantalize your taste buds with a refreshing impression.
Must tries: Fresh Rice Paper Roll, Grilled Shrimp Paste on Mini Sugar Cane and Ban Xeo
1 Old Parliament Lane
#01-03 The Arts House
Tel: (65) 63373379
Opening Hours: 11am – 3pm, 6pm – 10pm