Modern Australian cuisine with an Asian touch takes centre stage at Whitegrass by chef-owner Sam Aisbett, who has worked with chefs Tetsuya Wakuda at Tetsuya's and Peter Gilmore at Quay, both in Sydney.
The 70-seat restaurant with a 24-seat outdoor bar currently serves two dinner menus priced at $170++ for five courses and $265++ for eight courses.
Highlights include Hokkaido scallops with pickled melon, caviar and cultured cream; slow-cooked Mangalica pork with diced Jade Tiger abalone (from the Australian Southern Ocean), fermented cabbage and fiddlehead ferns; and butter-poached quail with diced century egg whites, toasted almond, sunflower and flax seeds, and toasted milk made from heating fresh milk and lifting the "skin" off the top and toasting it until slightly burnt.
Influenced by his time in Singapore, Aisbett makes a pre-dessert featuring longan, jackfruit, young coconut and mangosteen with ginger sponge. To finish, indulge in Black Gold, a chocolate dessert with Valrhona chocolate mousse with a white chocolate centre, orange jellies and crunchy chocolate pearls.
Butter-poached quail with diced century egg whites. Photo: Whitegrass Restaurant
Where: 01-26 Chijmes, 30 Victoria Street
Open: 6 to 9.30pm, Tuesday to Saturday, closed on Sunday and Monday
Info: Go to www.facebook.com/whitegrassrestaurant or call 6837-0402
This article was first published on January 31, 2016. Get a copy of The Straits Times or go to straitstimes.com for more stories.