Arty September: 6 things to do and see at Septfest 2015

Singapore’s first independent contemporary arts centre The Substation rejoices in its 25th anniversary with a month-long celebration of arts events

Rev Up
Rev Up
18 Sep 2015

Rev Up

Even if you’re not a fan of the high-octane, race-related action at the Grand Prix Season Singapore 2015, you can still get into full-throttle party mode thanks to the amazing music acts. This year’s headliners include Pharrell Williams, Maroon 5 and Bon Jovi. Also performing are British ballad pros Spandau Ballet, Jamaica’s Jimmy Cliff, Dirty Loops from Sweden and our very own The Sam Willows.

Grand Prix Season Singapore 2015, 18 to 20 September, Marina Bay Street Circuit

 

Local Talents
Local Talents
18 Sep 2015

Local Talents

Singapore’s only mentoring and commissioning exhibition programme, the President’s Young Talents, recently announced its artist selection for this year’s edition. The five finalists represent some of the most exciting strands in contemporary Singapore art, creating works that span disciplines of performance, new media, sculpture and sound. The exhibition will be accompanied by programmes such as artist talks and curator tours.

President’s Young Talents, 21 August 2015 to 27 March 2016, SAM at 8Q and SAM

Savour the Moment
Savour the Moment
18 Sep 2015

Savour the Moment

Menu revamps don’t always catch our eye, but when it’s a renowned restaurant like Brasserie Les Saveurs at The St. Regis Singapore, we snap to attention. New Chef de Cuisine Thomas Cruise arrives by way of Canada and the UK, with a new menu. Creamy duck foie gras is delicately prepared “au torchon” and served with buttered brioche, while the poached Boston lobster and langoustines roulade is wrapped in a paper-thin veil of mango. The chocolate millefeuille is the perfect end to a meal.

Brasserie Les Saveurs, The St. Regis Singapore, 29 Tanglin Road


Feeling Lucky
Feeling Lucky
18 Sep 2015

Feeling Lucky

Fugu, or pufferfish, has always been a somewhat legendary food for epicureans — its preparation is incredibly complex and can only be handled by specially trained chefs. Otherwise, it can be deadly. That’s where Fuku restaurant comes in. Premium tiger pufferfish prepared to AVA’s standards is air-flown in, and head chef Koji Tsukamoto lovingly prepares the delicacy with exacting skill. Sashimi is sliced so thinly that you can see the patterns on the plate through the translucent flesh, while the new fugu hotpots — available with a soya bean, red miso, or traditional Tecchiri soup base — are hearty and invigorating.

Fuku, 14 Mohamed Sultan Road, Tel: 6235-8216


What an Xperience
What an Xperience
18 Sep 2015

What an Xperience

The latest fusion feast from Sofitel So Singapore’s Xperience restaurant is quite the knock-out. Created by French lady chef Anne-Cecile Degenne, the revamped menu features delicacies like truffle bao with short ribs stuffing and white chocolate and yuzu crémeux. Despite its tame name, the cauliflower and mushroom texture features a beautifully voluptuous cauliflower purée and crunchy slivers of mushroom that will never let you look at vegetarian fare the same way again. By far the star of the new menu, however, was the grilled beef tenderloin with mushroom, asparagus, and condiments. It was melt-in-your mouth tender and absolutely delicious.

Xperience, Sofitel So Singapore, 35 Robinson Road

Home Away From Home
Home Away From Home
18 Sep 2015

Home Away From Home

Love the new dining concept pioneered by the private-rooms-only restaurant Scotts 27: Award-winning chef Sir Julien Bompard and maître d’hotel Edith Lai-Bompard resurrect the classic French “gueridon service”, where food is finished and presented personally to the diners at the table. Menu mainstays include the lobster bisque with lobster claw, roasted quail stuffed with mushrooms, and crêpes Suzette. By reservation only.

Scotts 27, 27 Scotts Road, Tel: 6737-0895

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