Japanese yellowtail, white vereduna beetroot, land caviar, smoked organic soy
30 Victoria St, #01-26/27, Chijmes, Singapore 187996
+65 6837 0402
Textures and umami sum up a modern Australian dining experience
Who’s the heavily tattooed chef-owner? His name is Sam Aisbett and he hails from Australia, where he spent three and a half years as the head chef of Peter Gilmore’s Quay restaurant in Sydney. Prior to working for Gilmore, Aisbett cut his teeth at restaurants including Tetsuya’s.
What to expect at Whitegrass: Modern Australian, as defined by Aisbett, is not constrained by the source of the ingredients used or by their flavours. Unique only to Whitegrass, Aisbett’s brand of refined modern Australian uses a melange of ingredients from Singapore, Europe and Japan as well as Australia in creating textures to excite the palate and umami to deliver deliciousness. Expect lots of dashi.
A dish to remember: Pan-fried Mangalica pork jowl draped over with local dried black moss served alongside silken tofu, scallop “noodles” and white turnip cream in a light pork broth.
The setting: For those who tire of fine dining restaurants with stuffy vibes, this elegant Takenouchi Webb-designed space is a breath of fresh air.