Le Bon Funk

Our recent favourite at Holland Village: Zidarich’s Ruje 2015, from the Friuli-Venezia Giulia region.

Mostly merlot blended with terrano, which means a nice full body, ripe fruits, dark plums and some herbaceousness from the merlot.

3 years in a big barrel, 1 year in the bottle, ending up with some chocolate and earthy notes. Great with something meaty like our beef tongue sandwich.

Everybody loves monkfish, but we love-love Chef Shanice’s monkfish.

Pan-roasted in XO butter (with culatello, smoked shellfish) and soft, sweet leeks. Meaty, umami, just enough herby—only available at Club Street.

At Club Street, Chef Eugene shares his version of Lombardy, Italy’s Casoncelli (almost like a ravioli, with a different bite).

Buttery, caramelised white corn reminds us of the iconic corn-in-a-cup; lime koshō with bullhorn pepper adds whole other dimension to the dish.

Really satisfying, like all of grandma’s love packed into a mouthful. Reservations at the link in bio.

September’s wine pick—Once I had a choice of being better, 2021 by Anders Frederik & Anne Bruun in Rhône Valley

A name like that, and enough funk to match. Anders and Anne harvest grapes from Domaine du Mazel in Valvignères—each bottle they make is unique, so no label is repeated.

This one’s a bit of everything: savoury from the Chardonnay, stone fruits, citrus and floral notes from the Sauvignon. Super versatile, perfect with pasta or chips and dip.

Best enjoyed like a nice, slow evening. Only at Holland Village.

If you’ve got a sweet tooth, you’ll love this castella cake with Corsican peach & jasmine tea cream.

You can’t say “summer” without “Corsican peach”. Light, refreshing, slightly acidic, with a subtle floral aroma. We poach them in peach liqueur, pair them with our in-house castella cake, fluffy jasmine tea cream and finish with pollen and wildflower honey from the Alps.

Only at Club Street till end of September.

Two childhood favourites: the goreng pisang and banana split. One team effort by Chefs Shaun, Ashley and Ryan. The trio has dreamed up a hot-and-cold treat perfect for the heat. The gelato uses the local pisang mas, a banana variety known for its intense flavour.

Only available at Holland Village.

August wine pick—Maxceration 2020 by Julien Guillot from Clos des Vignes du Maynes in Macon, Burgundy.

13 days of maceration and 22 months of aging in foudre, this skin contact chardonnay presents an intriguing aromatic profile. Lemon meringue, apple sauce and quince on the nose, subtle orchard fruits on the palate. The perfect companion alone or with friends; available at Club Street and Holland Village.

This umami-rich mackerel crudo is the brainchild of Chef Yi Zheng. Cured Spanish mackerel, lightly charcoal-grilled on the skin, served with tomato water infused with juniper and sea fennel.

Tomberry dwarf tomatoes (grown in bushels instead of vine) finish the dish with a distinct burst of sweetness. Only at Holland Village.

A delightful summer treat, only at Holland Village—Philibon Charentais melon granita with sake.

These Philibon melons are native to a very specific part of southeastern France—Charentais. They’re known for softer and sweeter flesh, and a pleasantly persistent aroma. We blend the pulp with lemongrass syrup and serve it with sake, vanilla ice cream and sea salt foam.

Only until the end of Summer.

Chef Shanice’s delicious dark secret—an irresistible dark chocolate pudding at Club Street.

This Black Forest-inspired dish features a buckwheat crumble and puffed buckwheat base. French dark cherries, only in season until August, dressed in olive oil and raspberry eau de vie, floated on 70% single-origin Saint-Domingue chocolate pudding.

A slice of sunshine by Chef Shanice at Club Street, only.

The highlight of this tart are the soil-grown pineapple tomatoes from a producer in Provence, Les Cailloux Tomatoes. Soil-grown tomatoes produce a natural sweetness in the summer heat, compared to the typical greenhouse varieties.

Enhanced with a bit of contrast by charred bull’s horn peppers, and tomato jam (rendered from the tomato scraps) reduced for 3 hours and infused with Saba vinegar made from lambrusco grapes.

Pineapple tomatoes will be out of season come end-August.

July’s wine pick—Rkatsiteli/Chinuri 2021 from Chubini Wine Cellar in Kakheti, Georgia.

Made with only the best grapes handpicked from each harvest, grown in vineyards free from artificial chemicals. Herbaceous on the nose, with citrus, apricot, peach, melon and honey. Dry tannin structure with a long finish that reveals hints of dried white fruits and earthiness, perfect with poultry and lean fish.

Limited quantities of this bottle are available due to its meticulous production process—find it at both Club Street and Holland Village.

Underneath a blanket of shaved courgettes, deep-fried baby octopus is tossed in harissa, served with pomegranates and cilantro. Refreshing, bright—available all summer at Holland Village.

At Holland Village, this season’s wild asparagus is nearly running out—

Don’t miss Chef Xuan Pei’s agnolotti of labneh and herbs, wild asparagus and pangrattato, a lovely spring pasta complemented by an anise-forward butter sauce, Thai basil pesto and lily bulb.

Pull a high stool at our Holland Village bar counter and chat up with our bartenders and sommeliers. The magic gets shaken and stirred before your eyes.

A new summer dish arrives at Club Street—

Playful twist on the classic gildas: adding manchego to olives, anchovies, radish and guindilla peppers for the perfect tapas with a spicy kick. A great companion to your aperitif.

Big, hearty lamb with aubergine pilaf and chermoula—perfect for sharing.

Succulent lamb saddle roasted on the bone, served on fragrant basmati rice and eggplant stew finished with savoury jus and chermoula (a type of relish traditional for North African cuisine). A flavourful combination, only at Holland Village.

Cheers to Shanice and Shaun—our new Chef de Cuisines.

Shanice steps up to the mantle at Club Street and Shaun at Holland Village. Both have been shining lights in our team and we can’t wait to see the bright ideas they’ll bring to their new roles.

This month’s pick at Club Street—the exquisite L’Amateur 2020 by David Leclapart.

This Premier Cru Champagne from Trépail has a complex nose of baked apple, chalky notes and hint of pastry. Fresh on the palate, great minerality and acidity. Just subtly sweet and great to cut through the cheese in our Anolini.

After 3 wonderful years with us and having been part of the Holland Village opening team, it’s time to wish our dear friend (and culinary wizard!) well.

has been shaping our cuisine with his passion and creativity; we still can’t forget his octopus with grilled pineapple at Holland Village or the sausage and parmesan tortellini at Club Street. Wishing him every success on his next adventure. Don’t be a stranger, Zhao Jun!

Our seasonal crowd-pleaser at Club Street—Anolini with Peas and Pesto, created by the delightful Chef Shanice.

The anolini is stuffed with buffalo ricotta, pea purée and white miso, before being covered in pesto of seeds, herbs and a koji-based sauce for a tinge of umami. The highlight—we’ve finished it with morel mushrooms currently in season (but not for long).

Last few days to give it a try, book your spot with us.

The sweet, favourite child of the asparagus family—tender white asparagus poached in ham broth, charred, topped with lardo, kampot pepper and a drizzle of warm broth.

White asparagus will only be in season until the end of May, and only at Holland Village.

Ease into the weekends with a good, easy lunch. In the city or round the corner of your neighbourhood, feels like the weekend lingers a little longer here.

Weekend Lunch Hours
Club Street: 12—3.30pm
Holland Village: 12—3pm