Proudly presenting a menu of melting-pot favourites, Straits Kitchen celebrates the very best of Singapore’s far-flung flavours, giving classic Singaporean dishes a contemporary twist, in a menu devised to stay true to traditional recipes while simultaneously being staunchly environmentally conscious.
This New Year, Straits Kitchen is hosting a special New Year's Eve 2024 bash, where guests can relax in the luxurious surrounds of the restaurant and enjoy a sophisticated Singaporean set menu, alongside Champagne, canapes. Later, guests can head over to the nearby Orchid Lounge where DJs will spin party tunes into the early hours.
The eclectic dishes of this island city-state have been introduced over the years via the Straits of Malacca – hence the restaurant’s name. Via this route traders and neighbours have brought global flavours into the country, resulting in a run of incredibly impactful national dishes. Rather than importing produce, the duo has worked to source purely Asian ingredients that have been grown or made in the UK to minimise the restaurant’s carbon footprint.
Serving breakfast, lunch and dinner, the restaurant’s light-filled dining room features floor to ceiling windows and a pared-back modern look with a neutral colour palette and feature lighting.
Signature dishes in the evening include wok fried chilli crab with fried mantou and fresh mud crabs; a teapot double boiled soup with galangal, red dates, wolfberries and chicken; and a butter aged Buccleuch 16oz sirloin served with roasted black garlic, Himalayan salted chips, lemongrass and curry leaves.
The accompanying 500-strong wine list has been designed to complement the flavour profiles on the food menu, and has been carefully devised by head sommelier Francois Bertrand.
At breakfast there’s pork banh mi with pickled vegetables; a chilli crab omelette; coddled eggs and chicken pho. Elsewhere on the menu classics like eggs Benedict feature.
With celebrations and gatherings in mind, the restaurant also has two private dining spaces which can accommodation up to nine and twelve people each.