Whitegrass
Singapore
The Experience
From Michelin Guide
Chef Takuya Yamashita’s style is to use French techniques to bring out the best of the mostly Japanese ingredients. The resulting tasting menus are inventive and intriguing and feature delicate and attractive dishes, such as Hokkaido scallop with Mont D’Or, and Miyazaki Wagyu with cognac sauce. The graceful restaurant is housed within a historic converted convent and is divided into two rooms, one of which allows diners to see into the kitchen.
Unique Things
From Visitor Experiences
Fusion of French and Japanese cuisine with modern techniques: Whitegrass is unique for its masterful combination of modern French culinary techniques with Japanese ingredients and influences, creating inventive and delicate dishes such as Hokkaido scallop with Mont D’Or and Miyazaki Wagyu with cognac sauce. This blend results in a sophisticated and intriguing tasting menu praised by Michelin inspectors.
Historic convent setting with kitchen view: The restaurant is housed in a historic converted convent at CHIJMES in Singapore, divided into two rooms, one of which allows diners to see directly into the kitchen. This architectural and experiential choice adds an unconventional and elegant dimension to the dining experience.
Transformation from modern Australian to French-Japanese concept: Originally a modern Australian restaurant that earned a Michelin star, Whitegrass closed in December 2018 and reopened in May 2019 with a refreshed culinary concept led by Japanese head chef Takuya Yamashita. This pivot to French-Japanese cuisine, led by a chef with Michelin-starred experience in France and Japan, marks a rare and notable reinvention for a Michelin-starred establishment.
Ingredient Stars
From Visitor Experiences
- OMI Wagyu: Featured in the 'Course午 Lunch', this melt-in-the-mouth Wagyu is a highlight of the restaurant's seasonal menu, showcasing its commitment to high-quality ingredients.
- Special Green Tea from Nara: This rare, hand-picked green tea is used both in the restaurant and Chef Takuya Yamashita's home. It is known for its sweet flavor, attributed to the mountain mist surrounding the farm.
- Chestnut: Used in a signature dessert, the chestnut jam is encased in a crispy ice silk chocolate outer layer, topped with cream and a maple leaf, creating a delightful seasonal treat.