Expat Choice | Farm-to-Table American Grill Rosemead Unveils a New Dinner Menu

Rosemead, the farm-to-table American grill restaurant owned by Jigger & Pony Group, is excited to unveil its new dinner menu. Group Executive Chef David Tang and Chef de Cuisine Ammie Khoo diligently developed this culinary marvel. The menu is inspired by the abundant California landscape, with a focus on seasonality, freshness of ingredients, and the natural flavours that have made American food so popular.

Meet the Chefs Behind the Menu

Chef David

Chef David Tang's roots are in California, where he developed a love of flavour and taste. He acquired his abilities at prominent restaurants such as the two Michelin-starred Mélisse in Santa Monica and Spago Beverly Hills. After a decade with the Wolfgang Puck Fine Dining Group, Chef David relocated to Singapore in 2017 to manage the culinary staff at Jigger & Pony Group's Caffe Fernet, a new Italian restaurant.

Chef Ammie Khoo, on the other hand, brings to Rosemead her California lifestyle-inspired approach to cooking. She specialises in grilling techniques and using live fire to increase the variety of flavours in produce, having worked in restaurants such as CUT by Wolfgang Puck in Dubai.

Ammie Khoo

"Singapore and California share more culinary similarities than one might think," Chef David reveals. "We both enjoy bold yet comforting flavours that highlight the use of fresh, high-quality ingredients." With our new menu, we hope to provide hearty meals and a sociable dining experience that genuinely characterises California."

A Pleasant and Friendly Atmosphere

Rosemead - Interior

Rosemead's environment is as appealing as its fare. The restaurant provides a tranquil refuge in the hectic heart of Singapore's Central Business District, nestled in a heritage building from the 1920s, just a stone's throw from Raffles Place MRT. The interior is decorated with comfy chairs, robust tables, and earthy-toned furnishings, creating an adaptable setting for a variety of occasions ranging from business lunches to small parties.

Rosemead - Interior

Rosemead's custom-built open hearth, manufactured by Grills by Demant in Atlanta, is at the core of the restaurant. Chef David and his staff weave their culinary magic here, infusing meals with the delectable flavour of applewood fire. There is a 10-seater private dining area accessible for individuals desiring seclusion.

A California Culinary Tour

Momotaro Tomato

The redesigned menu is divided into categories such as "Starters," "Farm Vegetables," "From the Hearth" (proteins), and delectable "Desserts," inviting diners to embark on a gastronomic trip inspired by the Golden State. The "Farm Vegetables" section captures the essence of Californian farm-to-table dining, emphasising seasonality and freshness. For example, the Momotaro Tomato (S$21++) features Japanese tomatoes from Cameron Highlands recognised for their rich umami flavours. This meal includes parmesan, cured mackerel, and olive tapenade, all balanced by a delicate smoked rice wine vinaigrette and paired with fragrant herbs from Blue Acres.

Spiced Chai Cake

Sweet Potato Gnocchi (S$36++) with grilled golden cordyceps from nearby farm Kin Yan is another gem. These dumplings are made by hand from slow-roasted, creamy sweet potatoes and topped with speck dashi, smoky prosciutto, and shio koji. The end product is a smokey and savoury pasta meal that tantalises the taste receptors.

Rosemead

Wild Tiger Prawns (S$32++), originating from Sabah, Malaysia, are masterfully grilled over the hearth and accented by bagna cauda, tabasco butter, and finger lime for a tangy touch. Meanwhile, the New Zealand wild farmed Ora King Salmon (S$45++) has a distinct flavour profile, with asparagus and young onion cooked in smoked dashi and finished with savoury bread crumbs.

Roast Chicken

Rosemead's Roast Chicken (S$42++) coupled with fire-roasted corn epitomises the farm-to-table experience. This fresh Malaysian bird is dry-brined overnight and grilled over an open fire, complemented by a rich roasted bone sauce flavoured with kombu, dried mushrooms, miso butter, preserved lemon, and smoked leek.

Flavours for Every Palate

Warm Cheese Puff

Rosemead's new supper menu reflects the rich tapestry of California's culinary traditions, resulting in bold yet approachable meals that cater to a wide range of tastes. The Warm Cheese Puff (S$14++, 2pcs) and Chicken Liver Donut ($12++, 2pcs) are standouts among the starters. The iconic French gougère is recreated at Rosemead, where cheese is wrapped into choux pastry and stuffed with smoked cheddar mousse. The Chicken Liver Donut is a novel take on the classic American peanut butter and jelly sandwich, with velvety chicken liver parfait and quince jam sandwiched between Italian-style bomboloni.

The Hispi Cabbage (S$25++), a modern spin on the Caesar salad, is a must-order. The cabbage is delicately roasted over the hearth to accentuate its flavour and served with anchovy vinaigrette and a farm egg emulsion for creamy richness. The finishing touch is shaved parmesan, which enhances the depth of flavour.

Rosemead

The Miyazaki Wagyu A4 Striploin (S$92++) is a delight for steak fans. This A4 grade wagyu beef is sourced from small farms in southern Japan, seasoned with a house anchovies steak rub, then cooked to perfection. It's served with mushroom bordelaise sauce and a fried egg, providing a smokey, melt-in-your-mouth pleasure.

Wine and handcrafted libations complement the cuisine.

Rosemead's gastronomic journey is well complemented by an excellent array of wines and creative beverages. Marcus Tan, Jigger & Pony Group's Principal Sommelier, developed the wine programme, which features over 250 brands. Marcus, one of the city's youngest head sommeliers, contributes his experience from Odette and Euphoria to this exceptional collection.

Notable highlights include the expressive Chamisal Pinot Noir 2021 (S$26++/glass, S$128++/bottle) from California's San Luis Obispo County, which is recognised for its bright palate and fresh finish. Copain 'Tous Ensemble' Chardonnay 2018 (S$28++/glass, S$138++/bottle) from the Sonoma Coast provides a deep and complex experience that goes nicely with flame-kissed seafood.

The customised cocktail menu is inspired by California's emphasis on freshness and seasonality. The Strawberry Spritz (S$22++), a sweet aperitif prepared with strawberry-infused rum and cherry blossom, embodies the flavour of al fresco eating in California. For those looking for a spirit-forward nightcap, the Seasonal Negroni (S$23++) mixes Christian Drouin Gin, apple brandy, quince, and Saison to create a compelling blend of flavours.

Join Us at Rosemead for an Unforgettable Californian Culinary Experience.

Rosemead offers the flavour of California right here in Singapore. Experience the enchantment of farm-to-table American food produced with passion, experience, and a commitment to the freshest ingredients. Join us for an exceptional dining experience filled with robust flavours and friendly hospitality.

a. 19 Cecil St, Singapore 049704

e. [email protected]

w. www.rosemead.sg

s. www.facebook.com/rosemead.singapore

t. +65 9781 9084

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Comments

Douglas

14 Sep 2023 , Thu

59 comments

CONTRIBUTOR

RATED 7.5 / 8

Rosemead is a farm-to-table American grill restaurant from Jigger & Pony Group. While located in Singapore’s Central Business District, the restaurant is an oasis that evokes a sense of familiarity and warmth. I recently had the pleasure of experiencing the brand-new dinner menu, and it was fabulous! As you enter the restaurant, the cozy furnishings, the high ceilings, the warm lighting, and the natural tones make you instantly feel at ease. It is big enough for versatile dining settings regardless of the occasion, be it business lunches, dinner dates, birthday celebrations, or dining for larger parties. The star here is the open-hearth kitchen, where you can watch the chefs work their magic with locally sourced ingredients.

Group Executive Chef David Tang designed and created the new dining menu. Every dish reflects the sunny, produce-driven cuisine he enjoyed back home in his native California. Chef Ammie Khoo's expertise in live-fire cooking makes the flavours here complex yet approachable. David and Ammie worked at Wolfgang Puck’s CUT in Dubai before separately finding their way to Singapore, and lucky for us; here they are together at Rosemead.

The meal started with the Momotaro Tomato, a Japanese varietal known for its rich sweetness and umami. Topped with smooth parmesan, salty cured mackerel, and an olive tapenade, each bite was a harmonious balance of flavours. The smoky dashi vinaigrette tied it all together beautifully. The smoked mackerel had familiar overtones of anchovies, which enhanced the richness of the tomato. Next was the Warm Cheese Puff, which playfully reinvented the classic French gougère. The choux pastry encased an oozy smoked cheddar mousse that melted on my tongue. Comfort food, ladies and gentlemen.

An early highlight came via the Sweet Potato Gnocchi, handmade with slow-roasted sweet potatoes. Tossed in an umami-packed dashi speck sauce, the pillowy dumplings were earthy and sweet yet deeply savoury at the same time. At first, I didn’t realise that the gnocchi was made with sweet potato. I was singing praises about the dashi sauce, but it all fell into place when someone pointed out these were sweet potato gnocchi. This is a delicious dish, expertly crafted. It's very light and not as overwhelming as gnocchi can sometimes be. The sauce…oh my, the sauce. Could you put it in a bottle and sell it? This is a speck dashi, a Japanese-style stock fortified with smoked prosciutto and shio koji and is finished with parmesan for a smoky and savoury pasta dish.

The seafood options also shine, like the Wild Tiger Prawns from Sabah. Grilled over the hearth and finished with bagna cauda (made with only three critical ingredients - anchovies, garlic, and olive oil), tabasco butter and finger lime for a touch of zest and umami. The bagna cauda adds so much depth to the already flavourful prawns, split in half and finished on the grill. The bonus? The heads become crunchy and deserve to be chewed to get the last bit of flavour from the prawns. The game-changing Ora King Salmon is cooked three ways - cured, confit and lightly broiled - and is a medley of luscious textures. The salmon is a beautifully plated and is a melt-in-your-mouth sensation. I would order this again.

The last plate was reserved for the Heritage Pork Chop. A beautifully sliced and presented pork chop, charred from the grill and accompanied by a sweet-sour glaze and a remarkable mustard sauce. If pork is not your fancy, Rosemead serves a Miyazaki A4 Wagyu strip loin and a roast chicken.

Of course, Rosemead has an excellent wine list. With over 250 thoughtfully chosen labels, including exciting small producers from the western coast of the USA, and guidance from Marcus Tan, the wonderfully talented sommelier, you're sure to find the perfect pairing. Marcus, one of this city’s youngest head sommeliers, worked at Odette and Euphoria before joining the Jigger & Pony Group. You will enjoy swapping wine notes and wine destinations with him. A graduate of the Culinary Institute of America, Marcus hung up his whites and, in my opinion, did the best thing and pivoted to his love of wines.

From the Sonoma Coast, the rich and layered Copain ‘Tous Ensemble’ Chardonnay 2018 was the right wine for our starter. The nose has hints of hazelnut, lemon curd, and peach. The other wine I had on the night was the Chamisal, ‘San Luis Obispo’ Pinot Noir, 2021; an expressive and fruity cool-climate wine, the Pinot Noir has dark cherry and black raspberry aromas. Its vibrant palate, light tannins and fresh finish were well-suited to the second half of the menu.

From the welcoming ambience to the skilful cooking from Chef Ammie highlighting peak produce, a dinner at Rosemead leaves you feeling nourished in body and spirit. The team has truly captured the essence of Californian dining. Fresh, flavourful, and fun. So gather your friends and get ready for a memorable feast! Just remember to save room for that incredibly fudgy brownie gelato.