Potato Head Singapore
There’s never a bad time for a burger, especially the morning after a mid-week drinking session. For this, the new all-day menu items by Three Buns at Potato Head Singapore does the job. Already known for decent-sized burgers, the Fun Boy Three ($23) – think of this as an up-sized mushroom swiss but with portobello mushrooms – is made with 150g black angus beef and slathered with a generous amount of miso butter and truffle aioli.
The curious tasting Watermelon Man ($19) is worth a try – especially for lovers of Aussie-style burgers where fruit is included – for its unexpected combination of a chilli, garlic and anise grilled watermelon, goat’s cheese, pickled onions and all-beef patty. There’s also the Burning Rice ($17) bowl, a westernised version of beef fried rice with bawang goreng (fried onions) and a slice melted cheddar cheese, that’s sadly missing some wok hei (breath of a wok); still it does the job of soaking up any lingering booze fumes, which is as good enough a reason to order it.
36 Keong Saik Road, tel. 6327 1939
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Club Street Social
Minted lamb meatballs linguini
We love that it’s always acceptable to order a drink at Club Street Social, regardless of the time of day. But we’re not just regulars for the booze, even if a glass of wine starts from $11 – there’s also the new menu by chef David Philpot, who brings some Le Caprice, The Ivy and Soho House flair to the eatery.
Highlights include a squash tortellini ($19) that’s given a hint of bitterness with fresh endive and rounded up by the addition of creamy butternut squash and gorgonzola. Also the 150-day grain-fed Bavette (flank) steak ($25) served with french fries, asparagus and a homemade horseradish sauce, that’s just the right amount of tartness. For dessert, save space for the Chef take on Churros ($11) that’s served with a balsamic strawberry dip and vanilla mascarpone.
5 Gemmill Lane 01-01, tel. 6225 5043
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Ding Dong
Tuna loin and green papaya
You never quite know what to expect at Ding Dong, except that you’ll be sitting down to some elevated Asian-style food. The new menu by chef Miller Mai is heavy on nostalgia (specifically his childhood) and leans towards the sweet-salty-tangy flavours of Vietnam, Thailand and Indonesia. To ensure you sample a little bit of everything, their set lunch (Monday to Saturday, 12pm to 3pm, $28++ per person) opens up the choice of two of his 14 new creations.
Of them, the standouts include a crispy pig trotter with spiced vinegar that takes up to two days to prepare. There’s also a hearty beef rendang bun, grilled pork ribs with a peanut (not coffee sauce) and a tuna loin with lashes of green papaya and sweet and sour sauce to consider. An addition of $10++ includes dessert, and his version of chendol done with a coconut meringue, coconut infused ice and homemade pandan jelly.
115 Amoy St 01-02, tel. 6557 0189