New lunch menu at Crafted by Peter Zwiener

For the past two years, this sister outlet to Wolfgang’s Steakhouse Singapore has catered primo cuts (100 percent USDA Prime beef) for their burgers and steaks. Now, the joint is shaking things up with a new menu for the weekend and the weekday. Crafted by Peter Zwiener now offers a weekday lunch menu (11:30am to 4pm) and a weekend special, where the USDA Prime Black Angus Ribeye will be available all. Day. Long. But we are getting ahead of ourselves. Here's what you can expect:

The Weekdays

You have six dishes to opt from. These include three popular choices seamlessly transitioned from the restaurant’s takeaway lunch boxes. Also, each dish is accompanied with a daily cold-pressed juice.

Huli Huli Chicken plate

You've the Huli Huli Chicken plate that includes a sweet smoky grilled boneless chicken leg paired with grilled pineapple, white rice and macaroni salad. The USDA Beef Bolognese Rigatoni boasts a Prime Black Angus ground beef and slatherd with tomato-based sauce. The Loco Moco has Prime Black Angus hamburg steak nestled over Japanese rice and topped with a sunny-side up egg. The Hokkaido Pork Belly Burnt Ends Plate is spice-marinated for 48 hours. You get a side of white rice, macaroni salad and Japanese Pickled Cucumbers. If you're looking for something lighter, there's a USDA Prime Rib Eye Steak Salad, a light yet satisfying salad that is served with honey mustard sauce on the side.

Crafted by Peter Zwiener got the vegetarians covered with a Mushroom Arrabbiata Rigatoni. This dish features White Button Mushrooms cooked in a savoury Arrabbiata sauce and served with Rigatoni Pasta.

As an added incentive, for those who are ordering to-go, if you bring your own takeaway containers and tumblers, you'll get SGD2 off for each ordered set. Not a bad deal—you get to save your wallet and the planet. This is only applicable for the weekday lunch menu.

The Weekends

Between Fridays to Sundays, the all-day USDA Prime Black Angus Ribeye (250gm) steps into the spotlight. Priced at SGD48++, you get premium cut of the ribeye and it's only available for dine-in. To further brighten up the plate, diners can pick from an array of side dishes at an additional cost. Side dishes include the Roasted Chat Potato; Mac ‘N’ Cheese; Grilled Datterino Tomato on vines; Steak or Sweet Potato Fries; Sautéed Mushrooms; Garden Salad and Grilled Jumbo Asparagus.

USDA Prime Black Angus Ribeye (250gm)
USDA Prime Black Angus Ribeye (250gm)

Crafted by Peter Zwiener has your midday and weekend hanger issues on the ropes. Other than their specialised menus, patrons can still order from the standard menus. The special weekday lunch and weekend menus won't be available on public holidays. Diners can reserve a table here.

Crafted by Peter Zwiener is located at 26 Beach Road, #B1-21, South Beach Avenue

That whole trope of the bartender acting as your psychiatrist may sing true at Spectre. Helmed by musician and MasterChef Singapore finalist, Inch Chua, and bar consultant and regional brand ambassador for Beam Suntory, Andrew Pang, Spectre’s conceit is that while they are all about the F&B, they are also for the mental TLC.

"Write and burn"

You are asked to jot on a piece of paper the thing that is weighing heavy on your mind. Then you are invited to ignite it and watch it disappear in a brilliant flash. Other than it being great visual content for your social media, the practice of “write and burn” is a way of reducing your worries and letting them go, so you can focus on enjoying your evening.

Psychotherapy-themed Drinks

Your cocktails come with other therapy techniques. Retrospect is a mix of gin, sherry, dry vermouth, Benedictine DOM and olive oil. It aptly arrives in a simple jewellery box with a mirror. Like a form of mirror exposure therapy, staring into the looking glass helps your self-esteem. Or, at least, reminds me that when I drink on the job, it’s actually for work.

Order a Bonseki and a miniature Zen garden arrives at your table for you to rake patterns into. It’s not quite the same as the Japanese art of the same name, where you trace out landscapes with white sand on a black tray. But it helps with the waiting while your drink is being made.


When your Bonseki finally arrives, it’s in a Yixing-styled teapot that you empty into a teacup. The contents are a warm snake soup and mezcal. The taste shifts from sweetness to bitterness to a slight acidity. It’s very odd, trying to pin down an ever-changing flavour; like you’re trying to catch the wind.

(These therapy techniques aren’t substitutes for actual therapy or course. Pang, who has a background in psychology, can offer contacts of proper psychologists and help if patrons are interested.)

The food isn’t a slouch either. We had the Classic Claypot Rice filled with your usual lap cheong and chicken bits. This is a perfect balance to a session of drinks. There’s also the Signature Soup Furnace Herbal Chicken Soup, a hearty double-boiled dish with black chicken and an assortment of herbs that feels like my liver is doing a detox (it’s not but it sure felt like it).

"Warts and All"

Spectre was not without its flaws. The entrance was a bitch to locate (you need to take a lift, which is tucked behind another restaurant, to get to the bar on the second floor); certain dishes were not available. And there was a SGD500 item on the menu that was supposed to be a staycation with a hotel partner that’s still being ironed out.

But that’s the spirit of “repair and improvement”. Like Spectre’s kintsugi flooring—broken tiles repaired with gold mucilage—the establishment celebrates life in its unfiltered beauty. It’s a progression, hopefully by the time you read this, toward a better version of itself.

The spread.

Spectre is located at 120 Tanjong Pagar Road, #02-01, Singapore 088532.

Happy Noel Tea. TWG TEA

Like Mariah Carey re-emerging for her dedicated time in the spotlight annually, TWG Tea showcasing its latest festive tea and menu is something we can all anticipate as Christmas lights start going up.

That's not to say the brand can't be enjoyed over the rest of the year. Many of us have a favourite from the ever-expanding selection of luxury teas. If anything, 15 years is testament enough that its offerings goes beyond seasonal fancy.

For fans, the anniversary microsite maps out the archive of revolutionary moments during this ongoing legacy. The digital World of TWG extends beyond downloadable Instagram stickers and wallpapers to its inaugural Virtual World with 3D models of signature products and 360° views of some of the world’s most renowned tea estates.

But Back to Christmas

Yule Logs. TWG TEA

Starting, obviously, with the tea, the limited edition comes off the Grand Mode Tea Collection like the holiday if it could be captured in a taste. The Happy Noel Tea blends orange peel, cinnamon, cardamom, apples and pink peppercorn. It's pretty spice-heavy from the outset, and also marks the first time the tea maker uses white tea for its festive range.

Pairing wonderfully are the sweet delicacies like the handcrafted Yule Logs. A modern rendition layers coconut sponge and Christmas Lights Tea-infused mousse with passion fruit crémeux and fresh tropical fruit, while the chocolate decadent one tops Napolean Tea-infused mousse with gold leaves and hazelnuts.

On the petite, pop-in-your-mouth side, the (you guessed it; tea-infused) Chocolate Bonbons and Pistachio Ganache are great gifts too. More so if they are for yourself.

TWG Tea Salon at Marina Bay Sands. TWG TEA

If you want all that jazz wrapped as a dine-in setting to treat a loved one, the Festive Set Menu is another great option. From sparkling cocktails to mains and desserts, the curated selection of favourites feel especially atmospheric in the iconic locale of the different TWG Tea Salons. And fret not, these dishes infuse tea in creative ways (think Matcha Salmon) that either add subtle touch or go undetected.

When it comes to Christmas, we wouldn't exactly say it's the answer to the fatigue of baseless gift guides and restaurant recommendations, but it does a simple, quality festive experience make.

TWG Tea's Happy Noel Tea, Yule logs, Chocolate Bonbons, Pistachio Ganache, and Festive Set Menu are available until 31 December.

A line-up of contemporary Indian dishes.

Contemporary Indian restaurant, Revolver, returns with Bullet 10. For its 10th seasonal showing, Revolver whips up a culinary experience full of bold flavours and spices.

With a lifetime of know-how of Indian cooking under his belt, Executive Chef Saurabh Udinia, presents a concept menu that heightens Indian cuisine. Grab a seat for a view of the open show-kitchen. Watch Executive Chef Udinia and his team labour under the heat as they utilise the custom-built wood-fire and binchotan grills and the hand-beaten tandoor.

The Bullet 10 menu starts with the innocuous-sounding Snack Box. This has a Scallop Tartlet infused with pani puri and a Chettinad pulled duck on steamed dhokla. There's also the Japanese turnips are cooked over a fire for a slightly charred exterior. Beneath the skin lies a velvety flesh bolstered by artichokes and coriander seeds.

Using Goan Recheado Masala to marinate an Australian rock lobster, the crustacean is grilled afterwards and accompanied by fragrant Goan red rice. A Spanish Dorada is served on a bed of toasted fresh coconut and black pepper and for your main, an Iberico pork pluma dish that is adorned with a sweet and sour sauce.

The paneers served for Bullet 10, are flown in from Delhi. Presented on a bed of tomato relish, cumin-spiked onion chutney coats the paneers. Baked in the tandoor, Revolver's signature kulchettes are filled with Scamorza cheese and topped with a tandoor-roasted pulled quail.

Ending off the Bullet 10 menu is a lime and lychee sorbet. The dessert is backed with a light coconut espuma and that childhood perennial favourite: popping candy.

Revolver's Bullet 10 menu runs from now until 30 September.

Kulchette with Tandoor-Roasted Pulled Quail
Japanese Turnip
Australian Rock Lobster

For more information and to make reservations, visit Revolver.

56 Tras St
Singapore 078995
+65 6223 2812

The food at Aniba is anything but primitive as the cavernous entrance suggests

Very little should surprise the well-travelled connoisseur. But the world of gastronomy always has little tricks up its sleeves, ready to catch a seasoned gourmand by surprise with sparks on his palate. It is a position he willingly puts himself into, over and over again, in pursuit of that intangible yet evident je ne sais quoi in taste. “A complete lack of caution is perhaps one of the true signs of a real gourmet,” the legendary food writer MFK Fisher tells us in her anthology of essays, An Alphabet for Gourmets. “He has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.” Where then should a gastronome who considers himself an arbiter of taste go when he has tried everything? What restaurant can one go for flavours that can shock the senses?


Enter Chifa!, Resorts World Sentosa’s newest jewel in its decorated offerings of restaurants. It’s named after the word for that eclectic blend of Peruvian-Chinese food, “Chifa”, which is said to have come about after locals heard Chinese immigrants saying “chi fan” (“eat rice”) during lunch. As for the declarative exclamation mark, one need only walk into Chifa! to be confronted with its bold philosophy, with bright lights, neon lanterns and bright red furnishings that mimic the interiors of a temple.

The food is no less exciting than its exteriors, helmed as it is by chef de cuisine Rodrigo Serrano, a Peruvian native who has years of restaurant-helming experience across Peru, France, the Maldives and finally here, in Singapore. Each dish is made with Peruvian ingredients, glimmering with the Chinese and Cantonese touches that make Serrano’s dishes so unexpected, creative and explosive. The yellowfin tuna tamarind ceviche, for instance, is made with a tamarind leche de tigre (a citrus-forward seafood marinade), which dances on the tongue with its sharp sweet and sour profiles. Japanese cucumbers and daikon add a welcome crunch to the ceviche, which is balanced by the smooth fat of avocado.

Elsewhere, a hen “caldo criollo” chimichurri soup borrows Chinese techniques by long-boiling chicken broth with Chinese herbs and flower mushrooms, updating a traditional Peruvian chicken soup. What’s special is its pairing with ginger chimichurri, which adds a bright kick of freshness and spice to what is typically a simple soup with muted profiles. A kong bak bao, widely known as the Chinese version of a hamburger, is spiced up with a “chalaca” salsa, infused with mint and accompanied by sweet potatoes to round up a fuller-bodied palate.

Chifa!: Each dish is made with Peruvian ingredients, glimmering with Chinese and Cantonese touches


China and Peru are on two ends of the world map, but go somewhere in the middle and you’ll find the Middle East—a land with diverse culinary histories and cultures going back thousands of years, perfumed with spices and rich flavours. It’s what inspires Morrocan-born Israeli celebrity chef Meir Adoni, whose first venture in Singapore, Aniba marries eastern and western influences in a daring declaration of Middle Eastern cooking.

Dimly yet atmospherically lit, Aniba harkens back to an archaic time with its gentle, sloping ceilings adorned with symbols, alongside a wall that stretches across the bar glittering like crystal formations on the face of a cave. The food, however, is anything but. Bringing with him all the artful expertise of world-famous restaurants Arzak, Alinea and Noma, Adoni’s menu includes gems like the eggplant carpaccio, with its fire-roasted eggplant slices served with tahini. But Adoni’s dishes are never as straightforward as that—date molasses and dried roses are unusual ingredients in our part of the world, which are expertly used to add an exciting sweetness to lift the dish. Generously drizzled in olive oil and made texturally interesting by pistachios, it’s a wonderful starter to the rest of Aniba’s offerings like the katayef, which is traditionally a kind of sweet dumpling dessert served during Ramadan. Adoni’s version is decidedly savoury, which sees grouper, pine nuts, harissa and fresh market vegetables enveloped within a preserved lemon semolina pancake. Never one to let your palate recede to complacency, Adoni serves it with an electric Thai-style vinaigrette to spark the imagination with its seemingly disparate yet sensuous blend of flavours.

Dessert is not to be missed either, with items like the malabi, a traditional milk pudding. It is updated with a plum and warm spices compote that adds a comfortingly fruity and earthy quality to the dessert, topped with a raspberry sorbet and caramelised shredded filotuile. A sprinkling of pistachio hibiscus powder and dried rose petals adroitly complete the presentation, concluding a meal that had just set one’s palate ablaze.


To add more excitement to the gastronomical experience is a trip to London, England, at HUMO with Colombian chef Miller Prada’s newest restaurant nestled in Mayfair. Prada isn’t swayed by one cuisine or the other, on closer scrutiny though, his Colombian roots and Japanese training under Michelin-starred chef Endo Kazutoshi become evident. What’s most striking about HUMO is the prominence of wood-fire cooking in Prada’s gastronomy, using different species of wood to deliver varying qualities of smoke and char. The result? Elegantly-plated dishes with bold flavour profiles for a titillating edge in one of London’s most refined districts.

Prada uses every technique in his repertoire to amplify flavours, such as ageing Ike-Jime Hampshire trout for 12 days cooked over HP18 oak, served with three month-aged caviar grilled in kombu kelp for a briny, electric start to a meal. The West Highland langoustine is undeniably a standout, which is grilled in direct contact with AB55 whisky barrels, HR2 applewood, and CM13 silver birch for an unparalleled char. Served with fermented Kissabel apple, it’s an explosion of flavours that fills one’s senses assertively. Elsewhere, Prada proves that vegetables are just as interesting as meat, with a cauliflower cooked under ash and served with Rokko Miso, yuzu, tarocco orange, nori and Spanish black winter truffle for both an acidic and umami punch.

Enter the temple of Hom where the ancient art of fermentation is practised, a notoriously tricky undertaking with vastly unpredictable outcomes and even more volatile flavours


“Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment,” the great epicure Jean-Antheleme Brillat-Savar indicated in his book, The Physiology of Taste. It is this savoir-faire that all chefs take to heart, even in Phuket at its corner of the world. At Hom, chef Ricardo Nunes channels the ancient art of fermentation, a notoriously tricky undertaking with vastly unpredictable outcomes and even more volatile flavours. Nevertheless, it is an art that has sustained generations through inhospitable winters and continues to nourish under Nunes’ gastronomic ethos—one that respects the seasonality and sustainability of local ingredients and strives towards a lower carbon footprint.

Jars of ferment line the bar at Hom, where cucumbers mature with bunches of dill in amber-coloured brines alongside vines of young peppercorns (or are those young eggplants, or juniper?) in dark liquids. It’s hard not to feel like you are wandering through a zoological lab with animals preserved in formaldehyde, which is probably the point—Nunes wants you to expect the unexpected. Nunes, who has several years of experience working in storied restaurants like Potong, Belcanto and Gaggan, works closely with resident zymologist Mateo Polanco to refine fermentation techniques that take centre stage in Hom’s 10-course menus.

There are no ingredients especially air-flown from different regions of the world; in the name of sustainability, it’s important to Nunes that every ingredient sourced is grown in Thailand. It also means that all ingredients are extremely fresh, allowing their pristine qualities to shine through in each dish. Take one of Nunes’ liquid amuse-bouches, starring an organic passionfruit that’s been fermented to accentuate its already-tart and acidic profiles. Served with ruby pomelo, local herbs and flowers, it’s the perfect starter to electrify the palate before taking in other unusual delicacies like the fermented wild boar belly. Never mind the novelty of wild boar meat—its fermentation is undoubtedly peculiar with an even more indescribable flavour profile, with intense notes of umami and acidity all at once.

HUMO chef, Miller Prada prepares ingredients to be deliciously charred by wood-fired cooking

Elsewhere, Nunes refuses to shy away from durian as he harnesses the smarting flavours of black durian with goat, pumpkin and his version of a Mexican mole, creating an eclectic blend of savoury, sweet and pungent flavours that will shock one’s palate. There’s only so much one can say, Nunes’ creations demand to be experienced, not read about; to surprise diners and engulf smell and taste so completely with the assertive maturity of fermentation, while always maintaining a balanced palate.