Wolfgang’s Steakhouse
The swanky steakhouse by Wolfgang Zwiener opens its kitchen firmly for home deliveries. One might miss the charismatic sight of Robertson Quay and the restaurant’s walnut interiors. Still, the New York-style restaurant ensures that its patrons continue getting their fix of savouring gastronomic feats despite the circuit breaker and limits on movement. The delivery staff will be serving a list of picks along with several new dishes in their delivery menu, including the Burger of the Week – from the tangy Satay, Chili Con Carne, Gong Bao, Rendang, and Kimchi. These five editions will be individually rolled out until the end of May, plus an optional cup of bubble tea for every order. With its replenished spread, anyone in Singapore can get a slice of Wolfgang’s signature rib-eye steak, Porterhouse steak and its New York-style cheesecake, without leaving the comfort of home.
Wolfgang’s Steakhouse – filet mignon
Wolfgang’s Steakhouse – porterhouse steak
Capella Singapore
The Knolls’ all-day Mediterranean buffet switches into a half-day takeaway system, serving lunches and dinner until 10 pm. There are no sit-in pleasures, but the fresh, idyllic bounty of its seasoned vegetables and meat is enough reason to bring home the goods. Capella signatures remain on cue, including its Capella Club Sandwich – the millennial’s toast, stacked with smoked chicken, bacon, cheddar, avocado, and fried egg – and essential desserts to conquer summer. In the meantime, Capella’s Cantonese dining Cassia follows the same route; doors are closed, but the Hong Kong-style barbecue platter, sweet and sour crispy prawn with bell pepper & pomelo and Sichuan-style fried spicy chicken with dried chilli are still there, bundled into neat boxes as customers collect their orders at the driveway of Tanah Merah 2 to Capella lobby.
Capella Honey-Glazed Barbecued Arvinyo Omega 3 Pork Char Siew with Lemongrass
Raffles Hotels
The Raffles Boutique of Raffles Hotel Singapore becomes the temporary heart of ‘Grab and Go’, a quick takeaway service that allows the hotel’s culinary picks to be brought home. Salads and rice bowls are packed handsomely along with other gastronomic treats from Raffles’ well-known restaurants – Tiffin Room, which continues to serve biryanis, kababs, dals and naan from its library of Indian cuisine, and 藝yì by Jereme Leung, which takes pride in its Chinese dishes and dim sums. Steak lovers can still quell their cravings at the Butcher’s Block, which continues to serve a spread of single-source meats – from dry-aged beef to hefty chunks of sirloin – complemented with a bounty of side dishes. Circuit breakers tend to be lighter with the aid of bespoke cocktails by Head Bartender, Nicholas Alexander – also part of the grab and go available daily from 11.30 am to 9 pm.
Raffles Dim-sum Selection
Swissotel The Stamford & Fairmont Singapore
Enough of watching recipes on YouTube and never getting to execute. The kitchen experts of Fairmont and Swissôtel suggest a new kind of venture: a culinary quest, sans the effort of going out and choosing ingredients. All ingredients are pre-packed in a bag that comes with recipes, urging enthusiastic foodies to roll their sleeves and unleash their hidden talent. Each kit comes with a complimentary side of freshly-made Aquaponics salad. A suggested wine list from head sommelier makes wine pairing easy. Home-based celebrations and milestones need not be a no-key affair during this circuit breaker. From simple pleasures such as Zuppa di Funghi soup and all-day American breakfasts complete with scrambled eggs & hash browns to complex Singapore Rojak Recipe Kit serving two and Black Pepper Beef Fillets Recipe Kit – its time to unleash the hidden chefs at home. With a fast turnaround time, either pick up the orders and kits from the hotel’s driveway from your car or get them delivered to your house.
Fairmont Chicken Tikka Steak
Fairmont Chicken Tikka Steak
The Halia at Singapore Botanic Gardens
The botanical dining takes a break from serving their fans in the lush gardens setting and moves their dishes centre stage on the dining tables of their patron’s homes. There’s no stopping its sustainably lush kitchen from serving its traditional bests, from its Charred Caesar Salad, the zinger Chilli Crab Spaghettini, to the mellow Oven-baked Halibut cooked in flavourful soy and ginger broth, served along with sesame Japanese rice, wakame, and truffle aioli. Seasonal items are added to the mix, creating new interpretations of old delights, such as Seafood Sambal Fried Rice with chicken satay, fried egg and prawn crackers – and Fried KwayTeow made prominent with Chinese chicken sausage. The delivery service is open from 10:30 am to 8:30 pm via Halia’s website.
The Halia Paperbag Oven-baked Halibut Fillet
Odette
A three Michelin star restaurant with a long waitlist is now doing takeaways. For epicureans, the circuit breaker reveals opportunities to jump queues perhaps. Move aside and give a miss to grand settings and pastel aesthetic within the National Gallery, but not Chef Julien Royer’s handiwork. Instead of porcelain plates, everything is tucked inside epicurean takeaways in Odette At Home. The new service, which includes deliveries, lists many fan favourites – Pithiviers’ grand cuisine’ (Bresse chicken, pigeon, foie gras, lardo di colonnata, sauce Perigueux, Pommes gourmands and kombu salad) serving two and the Heirloom beetroot collection (burrata, honey and pomegranate) for example. The delivery timings are Monday to Sunday 12.30 pm to 8 pm. ◼
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© This article was first published online in Apr 2020 – World Travel Magazine.