FABULOUS FEASTS: JUN/JUL 2020 | Solitaire Magazine


Once lockdown measures are eased and lifted, these are the top tables and new menus worth the indulgence

Enlightened at LUMO
Touting itself as a “beacon of light and respite”, LUMO is a new bar and restaurant that looks to positivity and creativity as its raison d’etre. The 70-seater watering hole in Singapore’s Boat Quay area is a creative hotbed, where cocktails are not what they seem and food is given an imaginative spin.

Bamm-Bamm cocktail

While bordering on gimmicky, the Patty Royale cocktail is worth a try. At the heart of it is an IMPOSSIBLE (as in the plant-based meat) distillate, making it a spirit forward drink with hints of seared meat. The curious concoction’s savoury profile is paired with macerated fermented cherry tomatoes, bunashimeji mushrooms, and shisho leaves soaked in vermouth. Meanwhile, the Bamm-Bamm is a crowd pleaser with its creamy, fruity, and malty flavour profile. It’s really hard to be mad at a cocktail comprised of Old Duff Genever Gin, Genmaicha yogurt, and a colourful spoonful of fruity pebbles cereal.

Aged chicken mid-wings

Twice-cooked snapper

At LUMO, light bites are taken seriously. The aged chicken mid-wings (brined in salt water and ginger for one day, aged in dry ager for three), with their intense flavour, are best enjoyed with your fingers. Meanwhile, the potato hash, duck prosciutto, and homemade sour cream is surprisingly elegant for something so delightfully sinful. Where mains are concerned, the twice-cooked snapper (first pan seared, then baked) is expertly executed with its crisp skin and fork-tender flesh, pairing well with the accompanying eggplant purée, avruga caviar, and clear tomato water.

Visit LUMO at #01-00 50 South Bridge Road, Singapore, Tel: 058682

Cantonese Summer at Cassia
From now until 31 August, Cassia at Capella Singapore presents its summer menu, which aims to showcase rejuvenated Cantonese flavours. The new menu is comprised of both seafood and meat dishes that are sophisticatedly executed, as well as an array of dim sum offerings that channel the restaurant’s culinary philosophy of respecting traditional Cantonese flavours.

Dim Sum Summer Menu 

To start, the Dim Sum Summer Menu, which is available from 12 to 2PM, includes a selection of delicately crafted bites that are innovatively reinterpreted. Expect classic favourites, as well as new seasonal additions like the Steamed Prawn Dumpling with Asparagus and Steamed Charcoal Barbecued Arvinyo Omega 3 Pork Bun with Black Truffle.

Pan-Fried Scallop, Fried Rice with Preserved Chinese Sausages

For a complete experience, we recommend Cassia’s six course Signature Set – Summer (S$129++). It starts off with a luxe platter comprised of a Deep Fried Lobster Roll with Mango and Cheese, Wok-Fried Codfish coated with Cherry Sauce, and a Honey-Glazed Barbecued Arvinyo Omega 3 Pork Char Siew with Lemongrass. This is then followed by a nourishing double-boiled broth, an assortment of seafood and meat dishes, and ends on a sweet note with the Chilled Avocado Cream with Vanilla Ice Cream. Wine pairing is available for an additional S$99 and a tea pairing is available for an additional S$29.

Visit Cassia at Capella Singapore, Sentosa, Tel: 6591 5045

Zafferano Presents New Chef and Menu
New head chef Andrea De Paola brings youthful creativity to the table at Zafferano Italian Restaurant & Lounge, incorporating innovative flavours, modern techniques, and a creative touch to the restaurant’s exciting new menu.


During our visit, we started off with the Fegato D’oca, a beautifully executed sweet and savoury starter that champions the distinct flavours of foie gras, beetroot, and raspberries harmoniously. This was followed by Carciofo, a subtler and nuanced dish that is comprised of roasted artichoke, caciocavallo cheese foam, hazelnuts, and smoked Yamansahi egg yolk.

Spaghetti with razor clams, ‘oscietra’ caviar, bergamot scent

Where pasta is concerned De Paola’s spaghetti is a unique interpretation of the more classic bottarga pasta. It features razor clams done two ways – a velouté and then smoked, dressed in aromatics, and finished over charcoal in the Josper oven. It is accompanied by oscietra caviar for a luxurious briny flavour, and scented with bergamot. Meanwhile, hints of Japanese flavour make their way to the beef course (a part of the chef’s menu), which brings together charcoal grilled Sanchoku wagyu striploin, deep intensity of black garlic, the rich earthiness of blue foot mushrooms, and the pleasant zing of wasabi jus.

Visit Zafferano Italian Restaurant & Lounge, Level 43, Ocean Financial Centre, Singapore, Tel: 6509 1488