Whitegrass is proof abundant that there are still genuine surprises to be found in Singapore’s hyperventilated dining scene.
Located on the grounds of the former Church of the Holy Infant Jesus – the chapel and former classrooms now repurposed as decidedly secular restaurants, souvenir shops, events venues and cafés – the restaurant is the new home of Australian chef Sam Aisbett after much laureled stints with Tetsuya Wakuda and Peter Gilmore.
Local outfit Takenouchi Webb has transformed the space, once the home of a magistrate’s clerk built in 1840, into a gorgeous set-piece of soft pastel hued mid-century inspired furniture, burnished brass and angular patterns that’s straight out of the Mad Men playbook.
Each of the three dining rooms and al fresco bar take full advantage of the wonderful sunlight that streams in through the tall windows, but the biggest star is Aisbitt’s Japanese inflected menu of slow-cooked cubes of Mangalica pork with diced abalone and lotus yam, and scallops flavoured with muntries, a native Australian bush berry.
