Celebrating Binary’s One Year Milestone and Revamped Menu

Come 24 February 2023, Binary enters a new chapter with a refreshed menu of Sides, Small Plates, Platters, Mains, and Sweets that is waiting to be discovered.

Drawing inspiration from the cosmic pas de deux of stars, the gastro-bar remains true to its unique binary approach of featuring distinct flavours of Asian and Western cuisine.

In every dish, the restaurant continues to present both Asian and Western versions of a single produce, while keeping the two cooking traditions distinct. This refresh also debuts a cocktail programme, where creations are built upon a base spirit or ingredient that is, likewise, presented in two ways: Asian or Western.

The new menu follows Binary’s recent milestone, where the gastro-bar celebrated their successful one-year run last November. The 45-seater oasis, located on the ground floor of Palais Renaissance, appropriately occupies unit number #01-01A, echoing the binary code of 0 and 1. It is a sleek affair decked out in blonde timber arches, marble-top tables and an al fresco terrace perfect for a good time.

Binary’s Signature Kubaneh Bread ($14++), the popular pull-apart rolls made in-house served with garlic butter and kombu butter will continue to be offered in the revamped menu.

New highlights under Sides ($14++ each) include a Grilled Asparagus, where the crunchy torched greens are flavoured with housemade egg aioli, grated parmigiano and salt-cured egg yolk. Binary also serves up new vegan-inclusive options here, such as an Impossible Meatball Marinara as well as Nachos that come with homemade sambal tumis and impossible chilli con carne.

Fan-favourite renditions of sous vide Octopus curls as well as Chicken Wings are retained under the Small Plates section ($18++each). The Asian approach of the Tiger Prawns, however, is now elevated through a Hong Kong-style sesame prawn toast. A housemade tiger prawn paste is spread onto white bread, deep-fried and finished with a drizzle of kecap manis sauce. Included in the new menu is also the Wagyu Petit Tender, served with truffles or a savoury char siew sauce.

Meanwhile,  the addition of a new Platters ($38++ each) section is translated into dishes like the Sausage Feast. Fit for the staunchest of carnivores, the plate stacks smoked pepper chicken sausage, garlic pork sausages, chorizo swirl, ketchup tossed mini sausages, served with complementary dips like honey mustard and sriracha mayo.

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Onto Mains ($42++each), the new Oven-Roasted Whole Spatchcock Chicken should not be missed, either marinated to perfection with fragrant rosemary and thyme, or a luscious blend of soy and oyster sauce that tantalises the taste buds. There’s also the Iberico Presa, which features a new Asian approach in the form of a Vietnamese spice blend, a side of fresh salad and Nước chấm (Vietnamese fish sauce).

Finally, the meal rounds off with a selection of Sweets ($16++each), which features two new additions. First, there is the Valrhona Dark Chocolate Terrine - 70% Valrhona chocolate oven-baked into a mould, served with vanilla Chantilly cream and a sprinkle of snowflake sea salt. The Miso Caramel Parfait on the other hand, layers Valrhona chocolate ganache with umami miso caramel sauce and crunchy pistachio brittle.

Complement the meal with the all-new Cocktail Menu (from $24 each). The programme features six distinct categories offering a range of drink styles: Gin, Vodka, R(h)um, Tequila/Mezcal, Whisk(e)y and Wines/Champagnes.

Rum comprises a Passion Ginger Julep, prepared with rum, passion fruit, lime juice and a splash of ginger syrup; as well as a classic Mojito on the Western front. When it comes to Tequilas, there’s a Singarita, made with Herradura Reposado, fresh lime juice, red chilli shrub and palm sugar; and a Margarita, which incorporates Herradura Reposado, fresh lime juice, agave nectar and sea salt.

With a refreshed menu that proves they are worth revisiting, Binary is the place to be for a solo respite from retail therapy, a breezy catchup with friends, or for a romantic night-out.