Have you been to the “Old” Caffé B in Marina Bay Sands? Now, take that experience and put it aside. Head down to the “New” 3 stories high restaurant in Club Street and experience something different additional compared to what you had before.
The first view from a distance away you will get to enjoy the modern artistic comical framed on the building wall’s background which presents you a little short script of the olden days of the Chinese in Singapore.
The bar and dining concept has been combined instead of splitting into two venues where you had to visit them separately.
Ground Level, The Bar | Credits: Caffé B
A Peek into the Bar from outside the Windows
You May Want to Sip Some of their Signature Cocktails or
Get a Bottle of Champagne or Prosecco before Heading to Level 2 for a Proper Meal.
A total of 80 guests can enjoy dinner indoors on the first floor as well apart from choosing from the bar food menu. On a clear night, alfresco seating is available for up to 30 while level 2 will be up to 60 guests.
Private Space at “Level 3” | Credits: Caffé B
Chef Saito has mastered the art of Italian cooking and the elegant touch of Japanese culinary refinement having gained international exposure from his time in the United Kingdom, Sweden, his native Japan and four years here in Singapore. I met him previously at the old Five Nines. Now at Caffé B, he brings with him knowledge and skills from some of the finest kitchens in the world including Sagat in London and Michelin Starred Mathias Dahlgren in Stockholm.
As the Culinary Director at Caffé B, Chef Saito offers an innovative Italian menu with seasonal and the finest Japanese ingredients. Inspired by the minimalist Japanese art of plating, the presentation also plays a big part in the final dining experience under his watch.
We have asked a few questions to understand more about the differences in this new Caffé B as well as to know more about three of the main dishes (**).
- How Has/Will Caffé B Evolve Within The Concept Of Italian-Japanese Dining?
Caffé B vision and philosophy is to deliver excellent cocktail and dining experience by sourcing the finest seasonal ingredients from Japan. For example, our Hiroshima Oysters are acquired directly from the farmers. Our Chef takes pride in curating a menu that respects the provenance of our ingredients. This is finely balanced by the classic Italian culinary art – we respect traditional recipes with a contemporary, refined presentation.
- Are There Any Interesting Little-Known Fact About Caffé B?
The letter B in Caffé B represents “Bonding” – we believe that a lot of laughter, joy and memories are shared and formed over a great meal. It’s this shared experience over a dinner table that helps build strong bonds amongst family and friends that last generations. At Caffé B, we hope, we contribute to building these unbreakable bonds.
- Are There Any Considerations For a Drinks-Pairing Course Meal for the Ala Carte Menu?
For wine pairing, we follow the simple format starting with lighter wines to pair with delicately flavored food and ending with bolder wines to pair with an intense and richer food. This is because we believe that our gustation becomes blunter over the courses of the entire meal. Whereas for cocktails pairing, it’s more challenging and fun. Challenging as the flavors are more complex and it’s fun as you can play and complement concoctions to match it with the perfect dish. Years in this industry has given Michael, our head of mixology, a great understanding of how spirits and food work together.
The Sample of a Combined Ala Carte Menu
Freshly Toasted Bread Paired with Olive & Garlic Herb Butter
If you prefer the non-classic way, try them all together with a dash of Tabasco on your bread to brighten up your palate a little.
Creamy Clam Espuma, Shio Konbu Seaweed, Sea Urchin, Lemon Jam and Chive, Garnished with Edible Flowers.
Call this texture of ‘ layer cream’ with natural sweetness… Recommended to pair it with the Ume Gin Cocktail which is a rich and sweet concoction of Umeshu Plum Wine, Lemon Juice, Bombay Sapphire Gin and Rose Bud Sugar Syrup. #RefreshlyGood
Meanwhile, Can we have two eggs, please?!!
Served with Tomato Jelly, Genovese Sauce, Sliced Lemon Peels, Extra Virgin Olive Oil, Fresh Basil, Garnished with Edible Flowers
Break the Buratta apart and enjoy the creaminess of this cheese and the sweet produce red tomatoes. An extra sprinkle of salt and black pepper is your own preferred choice for additional taste otherwise this is all good.
A choice of white wine to pair for this, the following tagliolini and fish will be the II Pollenza Angera, Maceratino, Marche, 2015 as it has a strong character with notes of apple and apricot yellow skin.
**Squid Ink Tagliolini with Shisho Leaf and Ikura, topped with Sea Urchin
Our Ikasumi or Squid Ink dish featured hand-made pasta made using only egg whites. The pasta cooked al dente and the combination of the rich flavors of the squid ink, sea urchin and ikura makes this a uniquely luxurious dish. The dish is topped with a Shiso leaf which perfectly bridges the Italian seafood dish with Japanese nuances.
**Wagyu al Porto
Wagyu Striploin served with Mashed Potato & Sautéed Baby Spinach, Mushrooms Tapenade, Miso Powder & Yuzu Pepper Sauce
Pairing Red Wine Suggestion: IL Pollenza Cosmino, Cabernet Sauvignon, Marche, 2011 | Balanced, Persistent Tannins, Nose of Marasa and Berries
We look at our diners to ensure we are serving the Wagyu to their taste. For those who order it rare, we simply sear the meat and let the juicy rich flavours of the meat shine. Diners who prefer medium rare we sous-vide the wagyu for 14 minutes at 65 degrees. This results in beautiful tender meat that melts in your mouth.
And for medium, we add to one step to the sous-vide wagyu and cook it slightly more in the oven. The highlight of the dish is the natural buttery flavour of the wagyu. The accompaniment of the potatoes and greens elevates the dish. The subtle addition of miso and yuzu in the sauce again brings out our Japanese influences.
**Japanese Snapper Fillet
Served with Cauliflower Puree, and Orange Gomashio Hibiscus Leaf & Green Ratatouille
This dish is a celebration of simplicity and fresh flavours. Our Japanese Snapper is prepared using a fragrant mix of caramelised and dehydrated orange peel, salt, black and white sesame. The beautiful fish is topped with a classic Italian ratatouille – the catch is our variation uses fresh greens and mushroom rather than the traditional tomato sauce.
Arabica Coffee and Chocolate
Arabic Coffee Gelato with Espresso Cake, Caramalised Caco Nib, Mascarpone Cream and Marsala Wine Jelly
Pairing Cocktail Suggestion: Espresso Martini | Bombay Sapphire Gin, Espresso Shot, Kahlua, Creme de Cacao White and Palm Sugar
One of the choices to end your night is to have a dose of both sweet and bitters. Ask for a lower “dosage of sugar” if you are worried about being too energetic thereafter. Well, the night is still young for you to continue the party after this deconstructed tiramisu dessert if this is your dinner!
A pleasure to have three entrepreneurs (Vijay Nathan, Agnes Lin – kloud.sg & Carina Tan – Beauty Buzz) and one from the corporate of the media industry (Judy Tan) to join us in this experience!
MOTHERS DAY SPECIAL
Special Opening the Restuarant for Mother’s Day tomorrow 13 May 2018 from 2 pm to 11 45 pm.
Diners also stand a chance to win prizes during a fun Mum-Child Look-Alike Contest!
The best look-alikes and the top three winning pair will win attractive dining vouchers!
The generous serving of warm home-made focaccio will be accompanied by a sumptous Gorgonzola cheese dip, while a creamy and utterly delicious Burrata will be served with Amera tomato Salad and tomato jelly. The gourmet medley continues with the deep fried creamy King Crab croquettes in crispy golden breaded batter. This is served with truffle mayo and prosciutto. Another sinful choice by Chef Saito is the deep fried smoked cheese, egg chorizo with perfect golden crust.
The pièce de résistance of the platter is the perfectly roasted beef tenderloin served with the deeply flavoured veal jus, garlic, clove,yuzu and pepper. the Diavola Chicken thigh marinated infused with the heat of chilli padi, paprika and garlic. The chicken is served with veal jus and lemon. The platter is completed with Caffé B signature Margherita Pizza Croissant Style – the classic Neapolitan Pizza with pomodoro tomato sauce base, Burrata cheese, sliced tomato and fresh basil is simply perfection. And no platter will be complete without piping hot fries!
64 Club Street Singapore 069438
Opening Hours: Mondays to Saturdays: 2 pm to 12 am
Reservations: +65 68873311