Kotuwa- A taste of Sri Lanka in Singapore

For a year, i was waiting for the most popular Sri Lankan chef Nishi Naleendra to open possibly the first Sri Lankan restaurant Kotuwa in Singapore. Circuit Breaker disrupted his plans and Kotuwa operated as a take-out only concept. When I was ready to give it a try, they stopped service while preparing to open their physical outlet at Wanderlust Hotel. Fast forward many months later, I finally got myself a table at this popular spot. 

Kotuwa is vastly different from Rishi’s first 2 ventures. While Cloudstreet and Michelin-starred Cheek Bistro draw influences from modern Australian, European and Asian, Kotuwa displays Rishi’s Sri Lankan heritage. My own experience with Sri Lankan food wasn’t spectacularly memorable; South Asian food mostly overwhelm my palate with the heavy spices and flavors. I was thus hoping that Kotuwa may change my opinion of that.

To start the meal proper, pick a carb base as your canvas to the spread of sambols, achcharu, and curries. Rice and hoppers are available here and I highly recommend the bowl-shaped fermented rice flour crepe. The crisp-edged bowls provide a touch of tang, similar to an Indian Thosai. Pick the egg one for extra textural enjoyment from the runny yolk. 

Kausmo- Thoughtful and sustainable fine dining

Are you the kind of diner who chase celebrity chefs or collect Michelin star eats, or are you the type more likely to support a restaurant for its beliefs? Well if you're never considered the latter, here's introducing Kausmo, an intimate restaurant backed by the Les Amis Group. The restaurant is run by Lisa Tang and Kuah Chew Shian, and the duo aims to elevate your consciousness about sustainable and thoughtful living through their meal. 

If you don't know by now, food wastage is a big thing in Singapore and it starts even before you see the produce at the supermarkets. Kausmo showed us how these ugly unwanted produce could be created into beautiful dishes. Local perennial (think Singapore kampong vegetables), sustainable ingredients and secondary cuts of meat are used as well. Even their tableware are repurposed or upcycled. As the meal unfolded, we can't help but rally to the cause and be more determined in making conscientious choices. 

Kausmo serves a 6-course Carte Blanche menu ($75/pax) based on the availability of produce, with a home-brewed Kombucha tasting at an additional $20. The dishes combine European techniques with Asian influences, and are inspired by thoughtful stories. 

We started with crisp but fluffy Kausmo flat bread served on a Southern Wood Tzatziki, flavored with herb oil and pork rib rillette (which i thought could be saltier). 

Next, a squash gazpacho made with aesthetically-filtered pumpkin. The pumpkin puree tastes exactly like how a pretty looking one. Substance over looks anytime. This was topped with heirloom tomatoes and pistachio with locally grown savory with a flavor profile of marjoram and mint. 

Levant- The Mediterranean bar you want to be at

Since we can't traverse the Mediterranean sea, the next best option right now is to hang out at Tanjong Pagar's hottest rooftop bar Levant, which is possibly the first cocktail bar that explores the Mediterranean with experimental drinks made from quality spirits and mixers from the region. 

The secret bar is tucked on the 4th floor of the newly-built co-living hotel ST Signature on Tras Street. You have to take the lift to the 3rd floor and then up another flight of stairs. There, you'd be greeted by the club vibes of Beirut/Athens with groovy beats and a spectacular view of the Tanjong Pagar skyline. Quite perfect for some all-night outdoor dancing when conditions permit but we also liked the intimacy the venue offers when it's quiet. 

The cocktails are certainly adventurous, far from the typical flavors we're used to, like a combination of star anise and bergamot in the Amber Constellation (which i'd never try). I started with the way too easy Sangaree Rose ($18) which uses Mirto, a myrtle liqueur, with Cocchi Americano Rosa as base. There are hints of cinnamon in this, and overall was like a really light apple spritz. It's refreshingly sweet but not quite my cup of tea. Well i guess i'm more of a stiff-drinks kinda girl. The Athena’s Olive Branch ($24) was more my thing, which is some kind of Martini made with Gin Mare, Madeira, with a touch of Amalfi lemon and garnished with an olive.

For Sours lovers, the iL Rhubarb Sour ($18) spices things up with cinnamon and hibiscus. My other favorite of the night was the Greek Forest ($18), with Greek honeycomb-infused Tsipouro, mountain pine liqueur, Greek Vermouth, and Maglini lemon.