Thinking of where to eat this November? Head to Brez’N, Red Tail, Bourbon Street, Fat Lulu’s, and Talay Thai.

The dining scene in and around Clarke Quay, River Valley and Club Street is growing  with two new modern-Asian restaurants serving small plates, a  Bavarian restaurant, Asian BBQ joint and a spiffy bourbon-centric cocktail bar for tipplers.

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Brez’N

We might not be able to pronounce half the things on their menu, but Bavarian restaurant Brez’N has us drooling with their meaty options like Schweinshax’n (crispy pork knuckle, $29.50) and Braumeisterripperl (beer braised pork loin ribs, $29). Perfect for sharing is their Brez’N Platter ($88), a hefty wooden board heaped with sausages, pork knuckle and pork loin ribs served with baked potato and sauerkraut. No Bavarian meal is complete without beer, so get one (or more) of the seven they have on tap, including the popular Paulaner.
#01-21/22/23 Valley Point, 491 River Valley Road. Tel: 6235 1613

Red Tail

Loyal Zouk patrons will be pleased to know they’ve opened their first restaurant and bar, Red Tail. The contemporary Asian sharing plates are nothing short of excellent, with favourites such as the sapid Scotch century egg ($9) that’s wrapped in prawn and Kurobuta pork mince before being deep fried. Another stellar dish is the seabass nori taco ($29) served with dried pickled gourd, ginger and a hint of malt vinegar mayo. Created in partnership with Proof & Co., the craft cocktails are tip-top too. We recommend Fancy Uncle ($22); a smooth concoction of blended whisky with Earl Grey tea, spiced honey apple syrup and lemon.
#01-04 Clarke Quay Cannary Block, 3C River Valley Road. Tel: 6738 2988

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Bourbon Street

Named after the oldest neighbourhood in New Orleans’ buzzing French Quarter, Bourbon Street brings to you a collection of 30 bourbon selections alongside unique whiskies like moonshine.  Bourbon infusions set the base for most of the handcrafted cocktails. For something easy to drink, order the Pineapple-infused Tropical Tantrum ($18) with hand-squeezed citrus that’s nice and refreshing.  46 Club Street. Tel: 6221 1025

Fat Lulu’s

Rising chef Sam Chablani is now heading up Fat Lulu’s, a modern Asian BBQ joint where the majority of his small plate offerings are slow cooked over embers, seared or blackened. Inspired by his travels, the Culinary Institute of America (New York City) graduate uses spices, fish sauce, kecap manis (Indonesian sweet soya sauce) and housemade sambal to give his BBQ dishes an Asian flair. For starters, the burnt corn with smoked sour cream ($11) and burnt asparagus with bernaise ($14) were given a bold char. Despite their blackened appearance, both vegetables were juicy and sweet with a robust toasty flavour. The small plate concept works perfectly here as the meat dishes are fantastic for sharing. A popular item is ikan bakar ($28), a Langkawi-inspired grilled parrotfish fillets marinated in Kashmiri chilli powder, turmeric and other spices.

A hot favourite is a full slab of spicy BBQ pork ribs ($25). Marinated and slathered in a slightly sweet and savoury kecap manis and housemade sambal sauce, the meat was fall off the bone tender and succulent. To end, pastry chef Song has some unique creations as well as a three-course dessert tasting menu ($35). We particularly liked the warm and fluffy banana bread with coconut ice-cream and brandy butterscotch ($14) which was light enough to end a heavy meal.
297 River Valley Road. Tel: 9236 5002

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Talay Thai

Clarke Quay’s newest Thai tapas restaurant-bar, Talay Thai, impresses with its range of seafood offerings. Using only the freshest produce, the refreshing nam plan prawn ceviche ($16) features a raw prawn that’s fished straight out the tank and placed on a bed Asian vegetables; together with a side of piquant Thai spice blends. Great for sharing is the aroy mak tasting platter ($28), which comes with tantalising Thai fish cakes, crisp golden fried prawn toast, rice crackers with creamy, Thai-spiced prawn ragout and succulent grilled chicken skewers. Some dishes do leave your tongue burning, though nothing a glass of creamy Thai iced milk tea won’t wash away.
#01-05 Clarke Quay, 3E River Valley Road. Tel:  6337 1838

Featured image: Red Tail

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