As Singapore moves into Phase 2 (heightened alert), a greater number of restrictions were put into place to reduce social interactions in a bid to curb transmissions of Covid-19. One of the measures taken was the suspension of dining-in at eateries across the country, much to the dismay of food-loving Singaporeans. Thankfully, many restaurants were quick to adapt, rolling out options for deliveries and takeaways, allowing customers to continue enjoying delicious, socially distant, meals from the comfort and safety of their homes. Here’s a list of the top 7 restaurants bringing their luxurious menus to your homes, giving customers to stay safe and support local.
Helmed by the acclaimed chef Julien Royer, Odette was opened in 2015 and got its name from Royer’s grandmother who inspired him to start on his culinary journey. The restaurant specialises in modern French cuisine with a focus on seasonal ingredients, sourced from artisanal producers around the world. In light of the current situation, Odette now offers a home dining option dubbed Odette at Home. It features specially curated dishes such as their Normandy crab dumplings and blue lobster bouillabaisse which are optimised for takeaways.
Translating to “friends” in English, Les Amis opened in 1994, revitalising the fine-dining scene in Singapore. The French restaurant is known for renowned for its high level of service for which it was accorded the Gin Mare Art of Hospitality Award in 2020. Helmed by executive Sebastien Lepinoy, Les Amis wows customers with signatures such as cold angel hair pasta with kombu, caviar and black truffles, and sea urchin soufflé with sauce anise and kristal caviar. At the time of writing, Les Amis is currently undergoing renovations and so has temporarily stopped operations. However, they notably launched a special home dining menu during the circuit breaker in 2020. One can only hope that they might bring back the option after their renovations are complete.
At the heart of Burnt Ends’ dining experience is its open-concept restaurants where customers can watch the restaurants skilled chefs prepare decadent meals over wood fired grills and ovens. While current measures don’t allow for the enjoyment of this culinary performance, it hasn’t stopped Burnt Ends’ team from bringing its diverse menu of wood cooked dishes to its loyal customers. While the name might lead one to think of primarily meat-based dishes, chef Dave Pynt’s menu includes a range of options from animal protein to seafood, and even vegetables.
Cloudstreet began with a chance encounter between chef Rishi Naleendra and the restaurant’s General Manager Gareth Burnett. The duo wanted to create an establishment which combined creative dishes with homely hospitality and so Cloudstreet was born. At its heart is the restaurant’s pride and joy, a chef’s counter specifically designed to spark interactions between customers and service staff. Unfortunately this won’t be happening during this period of heightened restrictions but Cloudstreet is thankfully partnering with sister brand, Cheek Bistro, to bring a special takeaway and delivery menu featuring a selection of specially curated dishes and drinks including cocktails and artisanal wines.
The one-Michelin-starred Meta’s name is short for metamorphosis and reflects the fluid environment of the F&B industry. Chef Sun Kim leads the team at Meta and employs an East-meets-West approach to his food, drawing on his Korean heritage, and Japanese and Western culinary training. The result is a menu of classic Korean dishes done with a multicultural twist that highlights Kim’s diverse experiences, earning the team their first Michelin star in 2017.
Prior to opening Nouri, chef and owner Ivan Brehm worked at many renowned restaurants around the globe, most notable among them, the Experimental Kitchen at Heston Blumenthal’s The Fat Duck. At Nouri, Brehm developed an eclectic culinary style inspired by years of training and his own mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian and Brazilian descent. During this period of no dining-in, Nouri is working with their sister restaurant, Appetite to bring customers a special rotating menu of delivery and pickup options.
Chef Malcom Lee, the owner and chef of Candlenut, was the first Singaporean to receive the prestigious Miele Guide Scholarship, earning him a place at the At-Sunrice Globalchef Academy. Lee drew on this wealth of culinary experience and training to present a refined and contemporary take on traditional Peranakan cuisine. All spice pastes (rempah) used at candlenut are made from scratch and painstakingly pounded by hand. The combination of traditional techniques and innovative use of ingredients creates dishes that are distinctly Peranakan but with hints of other Asian cultures. Must-try dishes include the Buah Keluak and Wagyu beef ribs, and the reinterpreted wing beans salad.