Crunching into Autumn: A Flavor Adventure
Ah, the season of warm sweaters, pumpkin spice everything, and those mysterious truffles that seem to pop up on your plate like they’re doing a grand disappearing act. But hold onto your flavor goggles—there are a handful of delicious surprises that are just waiting to take center stage in your autumn menu.
1. Roasted Garlic & Honey
Imagine a sweet, caramelized hug for your taste buds. Roasting garlic turns it into a buttery, fragrant treasure. Throw a dash of honey in, and you’ve got a smoky-sweet pairing that elevates everything from potatoes to sandwiches.
2. Spiced Pomegranates
Why settle for plain pomegranate seeds when you can toss them in a mix of cinnamon, cloves, and a splash of lemon juice? They become a ruby‑red, tart-twist garnish that screams “festive” even on a weekday.
3. Beetroot Polenta
Polenta usually rides the waves of cornside flavors, but this time it’s got a red twist—literally. Mix cooked beetroot into the creamy base for a dish that’s both visually stunning and nori‑rich in tropical‑green vitamins.
4. Apple Caramel & Cheese Combos
When silky chocolate meets sharp cheddar, you get an unexpected friendship that’s actually delicious. Layer crisp apple slices, a drizzle of caramel sauce, and a sprinkle of crumbled cheese for a sweet‑savory experience that screams “livin’ it up.”
Time to Cook!
Be sure to let your kitchen be the playground—mix, mash, and taste-test until the flavors resonate with that nostalgic fall symphony. Remember, the magic is in the surprise, so keep those taste buds on their toes. Happy cooking!
Art
Morning Magic from the Fields
Picture this: a farmer’s humble breakfast of crusty bread, juicy pears, and raw artichokes, all doused in silky olive oil. That’s the spark that set off Chef Daniele Sperindio’s Colazione nei Campi—a dish that feels like a delicious, multi‑layered love affair between sweet and savory.
What’s in the Star‑Dish?
- Charcoal‑Roasted Wonders – A hint of smoky earthiness that makes you feel like you’re on a picnic in the woods.
- House‑made “Fish” Sauce – No fish, but a flavour punch that’s insanely poetic. Think vegetable broth that’s been jazzed up with a touch of umami.
- Thin, Delicate Fruit Slices – Pears and artichokes layered like a tasteful origami masterpiece.
- Baby Artichokes – The tiny, tender buds form a verdant mound that crunchs sweetly.
- Artichoke Custard – Creamy, smooth, and surprisingly subtle—an artichoke’s secret inner self.
- Comice Pear Sorbet – A refreshingly icy contrast that pops against the warm layers.
- Whipped Artichoke – Light, fluffy, and utterly unexpected.
- Aged Sand Carrot – A nutty, earthy note that ties everything together like a good old friendship.
All of these ingredients are piled in a harmonious, almost artistic display. The result? A breakfast that feels grander than any Michelin star and surprisingly approachable.
Why You’ll Love It
Melding freshness, flair, and a gentle smoky kiss, Colazione nei Campi will make you forget the clock and savor every bite. It’s the kind of dish that turns an ordinary morning into a mini celebration.
Need to Try It?
Drop by on St Andrew’s Road, #06‑02 National Gallery, 178957 or call 6886 1977 to reserve your table.
Braci
Sword to the Shore: Beppe’s Culinary Swordfish Journey
Meet the Maestro
Beppe De Vito, the chef‑owner of a one‑star Michelin spot on the streets of Sri Yusuan (okay, Singapore), roasts his kitchen with Italian flair. He knows how to make even a simple swordfish feel like a show‑stopper.
The Star of the Season: Swordfish
Imagine a big, flat‑backed “monster” only one bowl of swordfish can slice into chef‑worthy adventure. Beppe’s version? A Japanese‑style fish belly that’s been curing‑pumped with a mix of:
- Yakinori – dried seaweed that gives that “next‑level ocean” crunch
- Salt, sugar, & bergamot zest for that sweet‑savory tango
- Charcoal powder because every great meal wants a bit of smoky mystique
Cross‑Section Surprise
When you cut that belly, a jewel pops open: a bright, citrusy ponzu drizzle. It’s made with Kwong Woh Hing soya sauce (for umami), bergamot juice (to keep the zest alive), & a splash of fig leaf oil that nods to the fig tree growing in Beppe’s backyard—basically a culinary tree‑hugger.
Location & Contact
52 Boat Quay, #05-01/#06-01, Singapore 049841.
Phone: 6866 1933
Feeling adventurous? Grab a fork & let Beppe bring you a taste of the Mediterranean with a Singaporean twist.
Esora
Chef Shigeru Koizumi’s Autumn Feast: A Flavorful Adventure
If you think you’ve tasted a fine autumn dish, think again. Chef Shigeru Koizumi, the culinary wizard from kappo-style Michelin-starred kitchen, has turned the harvest season into a mouth‑watering circus featuring chestnut, persimmon, and nashi pear.
Season Love at High Noon
Koizumi’s menu isn’t just a list of ingredients—it’s a love letter to the Japanese countryside. Each dish showcases the best of autumn, letting you taste the earth’s bounty with every bite.
Persimmon’s Sweet Pin‑point
- Foie Gras Monaka – The silky foie gras meets the chewy monaka (traditional Japanese cookie), paired with the sweet aroma of persimmon.
- Myoga‑Ginger Twist – A crunchy splash of myoga (Japanese ginger) adds a zing that pays tribute to Chef Koizumi’s childhood dreams.
After‑Meal Sweet Treats
- Nashi Pear – Rolled into a pear candy and topped with a buttery vanilla milk foam, it’s a smooth, fragrant finish.
- Chestnut Soufflé – Light, airy, and nutty, this dessert brings a comforting, sweet aftertaste to the meal.
Ready to Come Home to Chef Koizumi’s Kitchen?
Drop by at 15 Mohamed Sultan Rd, Singapore 238964 or give the team a call at 6365 1266 for reservations. Don’t miss the chance to taste autumn like never before!
JAAN by Kirk Westaway
Beetroot Gets the Red Carpet Treatment: A Michelin‑Star Dessert 2.0
Step aside, chocolate, the white beetroot is stealing the spotlight at Singapore’s two‑starred gem on 2 Stamford Road. It’s not just a veggie — it’s a culinary magician that bends, cooks, and cuddles with an ultra‑soft cheese.
How the Transformation Happens
- Slice to Paper‑Thin – Think of it as the ultimate noodle cut, except it’s a beetroot that looks thin enough to be nearly invisible.
- Salt Bake – We pop it in the oven with a pinch of salt, giving it that deep, caramelized flavor that’s the beet’s secret handshake.
- Roll It Into a Cannoli‑Style Cylinder – Picture a cannoli but for beetroot. It’s slender, it’s fun, and it’s ready to embrace its filling.
- Fill With Soft Cheese & Horseradish Dash – The creamy core gets a kick of peppery horseradish, turning each bite into a zesty surprise.
- Top With Kristal Caviar, Edible Flowers, & Dill Cream – The finishing touches are luxurious and fragrant, almost like a flower fight on your taste buds.
Why It’s a Bite‑of‑Brilliance
Imagine walking into a dessert that feels unusually familiar yet wildly inventive. The beetroot’s subtle sweetness marries with the sharpness of horseradish and the caress of dill. It’s a palate‑leaning affair that tells you, “I’m a fresh thinker, and I love breaking rules.”
Chef’s One‑Line Tip
“Treat the beetroot as a blank canvas,” says the mastermind behind the dish. “Give it a little drama, then let it shine in simplicity.”
Where to Find It
Location: 2 Stamford Road, Level 70, Swissotel The Stamford, Singapore
Phone: 6874 1488
So next time you’re craving a dessert that’s as complex as a diva’s wardrobe but as simple as a smile, head over to the place where beetroot and culinary brilliance team up for a gentle rebel’s delight.
Jag
Meet Chef Jeremy Gillon: The French-Mediterranean Fusion Master
What makes this Michelin‑starred kitchen so unique?
Chef Jeremy Gillon turns ordinary ingredients into culinary magic by sourcing them just from the heart of Provence and the alpine reaches of Savoie. He partners with La Tour en Provence, Bruno Cayron, and the Chitose Agriculture Initiative for fresh, seasonal produce, and he even hand‑picks wild herbs straight off Savoie’s rolling hills.
The Star Attraction: Yacon Madness
The star of the menu is a versatile root called yacon. Jeremy has it doing a whole culinary circus:
- Braised until silky smooth—like a gentle caress of sweet flavors.
- Raw slices marinated in Savoie’s fragrant sage oil and then stuffed with succulent langoustine for that coastal kick.
- Roasted dices that bring a caramelized crunch.
- A fine yacon syrup that drips luscious sweetness like a spa day for your taste buds.
All these variations converge into one unforgettable dish—because one yacon can truly have a thousand personalities.
Where to Find the Experience
Package up your hunger and head to 76 Duxton Rd, Singapore 089535. Call 3138 8477 to reserve your table and dive into Chef Gillon’s playful, depth‑filled cuisine.
Nae:um
Discover the New Chapter of South Korea’s Island‑Only Restaurant
“Mountain Lodge” – Chef Louis Han’s Culinary Adventure
Welcome to the next episode of the one‑of‑a‑kind Seoul‑inspired eatery on the island. Starting November 2nd, chef Louis Han takes diners on a flavor journey that feels like a stroll home to his grandmother’s kitchen in Mount Cheonggye—complete with the cool vibes of neighborhood cafés.
Why It’s a Must‑Try
How the Magic Happens
Find Us & Call Us
Pro tip: Arrive early – the restaurant is a one‑shot experience that people rave about on social feeds. Enjoy a plate, take a photo, and share it with the world.—
TL;DR: Chef Louis Han starts a new “Mountain Lodge” season, featuring acorn jelly and a unique sashimi technique that nods to his grandmother’s cooking. Drop by tomorrow!
Restaurant Gaig
Restaurant Gaig: A Slice of Catalan Autumn in Singapore
About the Outpost
Ever wondered what a Michelin‑starred Barcelona kitchen tastes like in the Lion City? At Gerido Gaig, the culinary vibes of Catalonia have been transported across the straits, making it one of the few Spanish eateries that truly feel like home.
Spotlight Dish: Galician Gooseneck Barnacles
Chef Marti Carlos has a way of turning a humble, oddly‑shaped crustacean into a dining sensation. Picture the butter‑slick texture of a clam, but with a 90s‑style twist.
- Steamed with Bay Leaves & Salt – a simple, earthy pairing that lets the barnacles shine.
- With Carabinero Prawn Jus, Uni & Oscietra Caviar – a luxury remix that turns the humble shellfish into a splash of opulence.
Location & Contact
16 Stanley Street
Singapore 068735
Tel: 6221 2134 / 9771 2674
Zen
Zen Restaurant, the Sister Spot of Frantzen, Finally Gets a Third Michelin Star!
Executive chef Tristin Farmer has wowed the food world with her Nordic‑inspired menu that celebrates local ingredients and the changing seasons. Zen’s triumphant return to the Michelin list is no joke – it’s a full‑blown culinary party.
Autumn’s Star‑Dish: The “Season’s Gift” Chawanmushi
- Tokobushi (slow‑growing abalone) – steamed in ginger dashi, then grilled to a smoky finish and served with a zesty horseradish dipping sauce.
- Uni Ensui (sea urchin packed in saltwater) – nestled inside a cauliflower dashi base that keeps the dish light yet luxurious.
- The abalone’s liver – grilled, marinated for 24 hours in white soy, mirin, and sake for that sweet, savory depth.
- Garnishes – fresh chives or he‑mengi and their autumn flowers, which sweeten beautifully as the season rolls in.
It’s a dish that feels like a hug for your palate: gentle, balanced, and full of “wow‑factor” that only a Michelin‑star chef can deliver.
Come Taste the Magic
If you’re in Singapore and looking for something extraordinary, swing by:
41 Bukit Pasoh Rd, Singapore 089855.
Tel: 6534 8880
The article was first published on The Peak, but the culinary story lives on in every plate served next to a beautiful view of tonight’s skyline.
