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

There is this pervading sense that once you’ve had one omakase, you kinda had them all. I don’t speak for native Japanese, or self-proclaimed connoisseurs (ace a blind taste test and I’ll be convinced). It’s a sentiment observed and shared with the ground, and not necessarily a bad one.

After all, it is the epitome of premium Japanese produce expressed in time-honed tradition. Apart from seasonal offerings and rare creative deviance, the over thousand-year-old culinary craft is not liable to accommodate great change. As a consumer, neither would you want it to.

The gleeful anticipation of getting to sit down for one though, never fades. In bid to experience it all afresh once again, I invited my mother, frequent patron of sushi chains but rookie partaker of the higher art form, to join me on this adventure.

SUZUKI

Food

It’s no spoiler to reveal that the courses were served in pretty standard sequence. Your zensai, onmono, -insert number here- kinds of nigiri, etc. As expected, you can’t fault the cuts that come your way. It was almost déjà vu seeing a newcomer’s reaction to seared kinmedai exactly mirror mine years ago—sheer delight.

If anything, you’ll discover that each omakase takes its distinct style after the chef whom the restaurant bears its name. At risk of sounding like a painfully obvious statement, supplement it with this. Not only do chefs display skill taught by the particular regions they understudied at, all those years of influences both inside and outside the kitchen forms the type of menu they envision best to share with their guests.

Or as my life-giver so profoundly articulates, “It’s not like the sushi sushi.”

SUZUKI

It’s always fun to be reintroduced to familiar dishes prepared in a different way. While not squeamish, my first acquaintance with shirako i.e. fish semen was less than impressive. Here at Suzuki, lightly scorched and bedded with spinach sauce, its texture was able to shine with the flavours.

Another unique dish was Chef Suzuki’s signature palate cleanser. Perhaps stemming from common childhood indoctrination to “eat your greens” or a personal penchant for a healthy diet, the unconventional maki of shiso and wasabi leaves with white radish wrapped in nori was simple and brilliant.

The Shizuoka-born chef, who moved to Kyoto at the age of 18 to train at three Michelin-starred Kikunoi, inherited a respect for simplicity from its owner and head chef. Lessons on focusing on the original character of ingredients and keeping seasonings to a minimum are principles he carried through his career up till the most recent stint as head chef at Ishi, InterContinental Singapore Robertson Quay.

Ambience

Reflecting this regard for purity are the interiors. As you may be familiar, most of these esteemed establishments come in an intimate setting. It’s no different at Suzuki, save the thoughtful designs by renowned Tokyo-based architect Kengo Kuma, whose work here marks his debut in a commercial project in Singapore.

SUZUKI

Daylight filtered through Kyoto bamboo weaved along the full-height glass allow for a relaxed seating than an otherwise dark and intimidating environment. This is matched with a petite courtyard garden centering the restaurant, complete with faux skylight overhead, which was a surprise to learn given how natural it looked.

The fountain within is made from a solid piece of Nagano stone, and the pebbles surrounding the kakehi water feature are collected from Gifu, allegedly millions of years old. The largest however, would be the 600kg ancient plinth from the same region that serves as the reception desk you see at the entrance. Statement piece indeed.

Of the private rooms encountered thus far, the one here is certainly a choice. As the chef’s backdrop from where guests face, bottom panelled glass discloses an odd, below-the-knee peek at diners inside. Hello, foot fetish. Still, the half scrim is made of washi paper, and every single piece of furnishing in the restaurant is either bespoke or handmade.

Cloth napkins embroidered in hiragana by celebrated Kyoto-based calligrapher Tomoko Kawao. Antique soup bowls and classic modern birch chairs Kuma first created for Tokyo’s Nezu Museum café. All these curated touchpoints together with quality Japanese cuisine make a nice rendezvous that any beginner can appreciate.

Suzuki is located at 83 Neil Road, #01-09 Mondrian Hotel Singapore.

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