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 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.
"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'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'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
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.
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.
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.
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
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.
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
s. www.facebook.com/rosemead.singapore
t. +65 9781 9084
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