Seal The Deal With These 6 New Business Lunch Sets From CBD Restaurants

Art chef Daniele Sperindio is now part-owner, and he focuses his conversational cuisine style on lunch menus ranging from three to five courses. Highlights include chutoro tonnato, a play on vitello tonnato but with tuna and winter truffle, a seafood salad called cappon magro with Sri Lankan and Alaskan king crab, as well as royal osetra caviar, and a 32-egg yolk taglierini with Mazara del Vallo prawn. Dessert is the grand Tourists on Mount Vesuvio comprising of buffalo gelato, bitter cacao nibs, biscotti all’amarena, and 40-year-old balsamic vinegar.

SGD158++ – SGD208++ per person

Tuesdays – Sundays, 12 pm – 2 pm

(Image credit: Art di Daniele Sperindio)

Fat Cow has a new chef in Shingo Iijima, and he has revamped Chef’s Table lunch set into the Shin omakase menu. The eight-course kaiseki experience highlights wagyu throughout the meal, including chawanmushi with red pepper grilled wagyu tendon, somen with Miyazaki A4 wagyu and wagyu bonito broth, and wagyu sushi roll. Interspersed are seafood dishes such as grilled miso-marinated mackerel and nigiri sushi with two kinds of rice.

SGD168++

Daily, 12:30 pm – 3 pm

(Image credit: Fat Cow)

Second-generation owner Makoto Nagai applies his father’s exacting kaiseki approach to four omakase lunch sets. The six-course menus all feature Hokkaido ingredients that are flown in twice a week, and a recent lunch there involved a prawn appetiser studded with roe, menuke (Pacific red rockfish) and botanebi sashimi, grilled abalone brushed with Hokkaido butter, and king crab soup made with dashi. The chef’s special was round temari sushi, followed by creamy Hokkaido ice cream and grilled sweet potato. Call to book.

S$98++ – S$380++ per person

Daily, 11:30 am – 3 pm

(Image credit: Nagai Hokkaido Cuisine)

Nouri recently introduced a lunch menu that distils chef Ivan Brehm’s crossroads cooking philosophy into two courses. It starts with a snack of bread and broth – a Nouri signature – that includes rye sourdough paired with a clear, seven-vegetable broth and silken cheese dip. Next are two courses that change weekly according to what is in season, and the menu currently features hamachi tiradito with charred heirloom tomatoes, tamarillo broth, and aromatic oils, followed by duck and physalis: 15-day dry aged magret duck with parsley root purée, caramelised physalis, and sand turmeric pickle.

SGD68++ per person

Wednesdays – Fridays, 12 pm – 2:30 pm

(Image credit: Shaun Liew)

Wakuda has debuted a lunch set inspired by chef Tetsuya Wakuda’s love for traditional Japanese cooking. The three-course menu begins with nine appetisers from flan with avruga caviar to mozuku (Japanese seaweed with Okinawan citrus). The main is a choice between five proteins, either tuna tataki, miso cod, sashimi, bara chirashi, or 300 days grain-fed Australian wagyu tenderloin, which is grilled and served with shishito peppers and onions. All mains except the bara chirashi are accompanied by steamed Japanese rice, homemade pickles, and a marinated soft-boiled egg. Top it off with a seasonal dessert paired with a cup of sencha or coffee.

SGD72++ – SGD98++ per person

Mondays – Fridays, 12 pm – 3 pm

(Image credit: Wakuda)

At Yue Bai, chef Lee Hongwei reinterprets southern Chinese dishes according to ancient dietary beliefs of food as the root of health. His two lunch sets feature dishes like double-boiled silkie chicken soup with jasmine flower, fish maw, dried logan, and wolfberry, cod with pickled choy sum and Chinese celery sauce, and stir-fried mee sua with abalone, sea cucumber, and shiitake mushroom. Desserts range from black sesame mochi and osmanthus sugar to hashima, winter melon purée, and dried longan.

SGD78++ – SGD98++ per person)

Tuesdays – Sundays, 11:45 am – 3 pm

(Image credit: Restaurant Yue Bai / Facebook)