Modern Californian fine dining restaurant Rosemead, is housed in a 1920s heritage building - The Quadrant, the site of the now closed Black Swan - near Raffles Place in Singapore’s Central Business District (CBD).
Rosemead offers a contemporary take on fine dining that is refined, relaxed and convivial where a welcoming space enfolds guests into the easy hospitality that characterises Californian dining, as co-owner and Executive Chef David Tang presents comforting fare with bold, honest flavours and impeccable technique.
Stepping into the high-ceilinged, airy main room of Rosemead you are whisked away into a modern Californian country home where comfortable chairs, sturdy tables and soft furnishings in neutral, earthy tones evoke a sense of familiarity and comfort, as ample natural light streams through the windows.
Taking centre stage in the middle of the buzzy restaurant is a custom-built open hearth kitchen that is the heart and soul of Rosemead. Here, Chef David and his kitchen team cook over an open fire, offering a visual focus for guests indulging in the communal pleasures of bonding over good food amidst a congenial setting.
With a capacity for 80 diners, the restaurant’s indoor space comprises three other sections: A bar serving selections from Rosemead’s fine wine list alongside polished cocktails that offer a twist on the classics, while highlighting the character of premium spirits; and a bakery counter where one may pick up pastries, cakes and breads or simply stop by for a quick coffee. Finally, for guests who prefer a bit more privacy, a 10-seater private dining room in the basement offers the perfect hideaway.
The relaxed atmosphere of Rosemead spills from inside, out into the back patio that is a charming alfresco spot with an eclectic vibe. Here, under pretty fairy lights, outdoor wrought iron furniture and wood-topped tables and benches offer guests a 40-seater hideaway from Cecil Street and the roar of the CBD.
Showstopping mains are without doubt the highlight in the Cooked Over Orange & Lychee Wood Embers section of Rosemead’s menu. There is a certain primaeval joy in cooking over an open fire, and for Chef David, the flavours imparted to food in this culinary style are second to none, additionally, Chef David takes great care to ensure that certain specialist ingredients and finishing touches to Rosemead’s cuisine are made in-house.
Californian dining goes hand-in-hand with wines and at Rosemead, Singapore born and bred Principal Sommelier Marcus Tan, one of the city’s youngest head sommeliers, leads the drinks programme. At just 29, Marcus has worked at Odette and Euphoria and has put together a diverse wine list. With over 170 labels and set to grow substantially, Rosemead’s wines are sourced from around the world with a focus on small American producers.
Rosemead is helmed by Chef David Tang and General Manager, James Moon (formerly from Esora and Mozza, Singapore) both Asian Americans who hail from California. David and James have known each other for 10 years, since they were working with the Wolfgang Puck Fine Dining Group, and share a similar approach to fine dining hospitality today.
“The nature of fine dining is changing,” observes James. “Especially in today’s context, we want less formality and instead, seek out comfort while still pursuing a high level of refinement in our dining experiences. At Rosemead, we aim to make our guests feel at home, a place where they strengthen their connections with people that matter to them the most, and where time seems to fly.”
a. 19 Cecil St, Singapore 049704
