Open For Business: Spago, Andong Zzimdak, Aloha Poke, Churro 101, Red Eye Smokehouse

Spago

Celebrity chef Wolfgang Puck's Spago restaurant is the latest addition to Marina Bay Sands' stable of restaurants.

This is his second outpost in MBS, following steak restaurant Cut, which opened in 2010.

Executive chef Joshua Brown will head the 90-seat restaurant, as well as continue to oversee operations at Cut.

On the menu, starters include late harvest white corn agnolotti pasta with mascarpone and Alba white truffles; big eye tuna tartare cones with chilli aioli, shaved bonito, scallions and masago or fish roe; and veal filet mignon tartare with smoked mascarpone, Bearnaise, grilled sourdough and smoked sea salt.

Signature mains include crispy scale black seabass with littleneck and bamboo clams and smoked potato puree; grilled Colorado lamb chops with charred eggplant caviar, falafel "macaroons", tzatziki and harissa aioli; and grilled Marcho Farm's milk-fed veal chop with kohlrabi-orange puree and Chinese fermented black garlic.

Inspired by Asian flavours, a pan-seared striped bass "laksa" with dry fried rice noodles, Vietnamese coriander, Thai basil, calamansi and curried coconut broth is available.

At the 200-seat casual lounge, light bites include roasted bone marrow toast, crispy kataifi-wrapped langoustine with garlic chilli ponzu, chives and shaved bonito; and Kumamoto oysters on the half shell with calamansi citrus ponzu.

Where: Sands SkyPark, Level 57, Marina Bay Sands Hotel Tower 2
Open: 6 to 10pm (weekday), 6 to 11pm (weekend); 5pm to midnight (daily at the lounge)
Info: Call 6688-9955 or go to www.marinabaysands.com/spago

Andong Zzimdak

As the love for Korean food continues to grow, another brand has come to town. Andong Zzimdak opens on Tuesday at Raffles City Shopping Centre.

Andong jjimdak is a popular jjim (Korean for steamed or boiled) dish, which originates from Andong, Gyeongsangbuk-do Province. Literally translated, the name means "steamed chicken of Andong". The dish is made with chicken, a variety of vegetables and ganjang (Korean soya sauce-based sauce).

In Singapore, Andong Zzimdak sells the original Andong Jjimdak ($45.90 for two to three people) with chicken; Boneless Jjimdak ($49.90 for two to three people) with boneless chicken thigh; Seafood Jjimdak ($52.90 for two to three people), which includes mussels, prawns and squid; and Mayak Jjimdak ($47.90 for two to three people), an extra spicy option with chicken. All jjimdak options come with chewy sweet potato noodles.

Side dishes include chicken karaage ($9.90), mini seafood pancake ($9.90) and spicy dokboki (rice cake, $9.90).

Where: B1-44F Raffles City Shopping Centre, 252 North Bridge Road
Open: 11.30am to 10pm daily
Info: Call 6533-3951 or go to www.facebook.com/AndongZzimdak

Aloha Poke

Poke (say "poh-kay"), a popular raw fish salad commonly served as an appetiser in Hawaii, enters the spotlight at five-day-old Aloha Poke. Ahi or yellow fin tuna, is commonly used in the dish, along with other raw fish and ingredients such as onions, salad leaves, fruits, and tobiko (flying fish roe).

At the 30-seat eatery, the fish available include ahi, salmon, a seasonal fish and a vegetarian option (tofu in nutty sesame sauce). Customise your own poke bowl, starting with three sizes - Lil' Swell ($11.90, one scoop of poke of choice), Standard Nalu ($15.90, two scoops of poke) and Big Kahuna ($19.90, three scoops of poke).

Next, pick the base - white rice, brown rice, rice mix or salad only. Then, choose two add-ons such as edamame, cherry tomatoes, pumpkin seeds or tobiko. Finally, choose a superfood - avocado, pomegranate, chia seeds or quail egg. Each bowl is topped off with scallions, pineapple and lime.

For those who do not want to choose, opt for either the Standard Nalu Salmon or Standard Nalu Tuna at $15.90 each.

Drinks are charged separately, from $3.90 for Nakd water.

Where: 92 Amoy Street
Open: 11.30am to 2.30pm, 5pm till late, Monday to Saturday, closed on Sunday
Info: Call 9637-1040 or go to www.facebook.com/alohapoke

Churro 101

South Korea's famous churros chain opens its first international outpost tomorrow at Bugis+ mall.

It has more than nine stores in South Korea and its best-selling signature cinnamon churro ($3.50) comes with the tagline - "better than a boyfriend".

Its 41 sq m European-style cafe here, which seats 20, makes its churros to order, with ingredients imported from South Korea.

Filled churro options include chocolate-filled churro ($4.50), milk custard churro ($4.50), cream cheese churro ($4.70) and dark chocolate churro ($5.40).

Churro sets ($5.90 to $6.80) are also available. Each comes with ice cream and hot or iced coffee.

To celebrate its grand opening tomorrow, Churro 101 is having a one-for-one churro promotion.

Where: 04-01 Bugis+, 201 Victoria Street
Open: 10am to 10pm daily
Info: www.facebook.com/churro101sg

Red Eye Smokehouse

Carnivores can head to this American-style smokehouse to satisfy their meat cravings.

The menu features more than 30 cuts of meat on rotation. Aside from brisket and ribs, the selection includes cuts such as pork jowl, pork belly and lamb shank - all of which have been cooked in the smoker for eight to 10 hours.

Fixed items on the menu include US Angus beef brisket, sriracha wings, beef short rib and chopped pork. Some of the meats, such as pork belly and beef brisket, are priced by weight ($8 to $16 for 100g). Others, such as sausages, pork ribs and short ribs, are priced by piece ($8 to $38).

Complement the meats with sides ($8 each) such as candied yams, coleslaw and potato salad. Other options on rotation include zucchini fries, corn dog with smoked sausage and buttered cauliflower mash. For drinks, the menu features craft beers ($14 to $19) and whisky from America and Europe.

Where: 1 Cavan Road
Open: 5 to 11pm (Wednesday to Friday), noon to 11pm (Saturday), noon to 9pm (Sunday), closed on Monday and Tuesday
Info: Call 6291-0218 or go to www.facebook.com/redeyesmoke

Opening a new restaurant? Send the details to stlife@sph.com.sg

This article was first published on October 11, 2015.
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