Strait Times: Three New Eateries to visit in Singapore

Writing about Singapore's exploding food scene, Rachel Loi of the Strait time visits EDG designed Summerlong noting;  "A slowing economy is not keeping food and beverage players from stepping up. Some are opening their second, or even third eatery. They are also venturing beyond their existing restaurant moulds to create new dining concepts.

When Michael Goodman found out about a vacant outlet at 60 Robertson Quay, he immediately knew he had to have it. He called his other two business partners, and they very quickly made a decision to take up the lease and open their third outlet.

So just four months later, they opened Summerlong- the third concept started by The Dandy Partnership, which also runs the Japanese-inspired small plates eatery Neon Pigeon, and the New Middle Eastern restaurant Fat Prince.

"For all our restaurants, we as a company focus on making sure you're getting something you can't get elsewhere. The F&B scene has enough of the same things so we try to bring something new to the table every time. It's not about who can make the best version of a dish, it's about being the only place to get a particular dish," explains Michael Goodman.

At Summerlong, their concept is "a beachside vibe with Mediterranean soul", which is "a laidback experience in the middle of the city, especially if you don't want to go all the way to Sentosa", he explains.

Heading the kitchen will be Justin Hammond, who also heads the kitchen at Neon Pigeon.

As Mr. Goodman describes: "The cuisine is Mediterranean-inspired, but it's not exactly Mediterranean. At our heart is simplicity, freshness, bright flavours, beautiful ingredients. We're not a Greek restaurant or Lebanese restaurant, we just take influences from everywhere because there are so many good flavours to be explored there.

One highlight of the menu is  Persian fried chicken (S$25) that comes with lemon, mint sauce, harrisa, and dukkah. There's also chargrilled octopus (S$19) with parsnip, garlic and honey, and Mediterranean smoked pork ribes (S$35) with a pomegranate glaze.

As for the ambience, Mr Goodman (who designed the space with EDG)says he hopes it will allow customers to forget where they are. "That's one of the goals of a real experience. If we can get you to lose yourself for an hour or two, it's quite a magical thing, especially with the hectic lives we lead here in Singapore." -Rachel Loi

For more information visit The Straits Times

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