Seletar Aerospace Park (SAP) might not be top-of-mind when considering dining options in Singapore but that’s about to change. Part of The Oval @ SAP, The Summerhouse joins three other food and beverage tenants – Youngs Bar and Restaurant, Di Wei Teo Chew Restaurant and Wheeler’s Estate – to breathe new life into the (previously) deserted former Seletar Airbase.
The 45,000-sqft grounds is home to Poppy Flora Studio; Nomad the Gallant, an on-site coffee roasting facility; Wildseed, a casual café and bar; and the Summerhouse Dining Room, the main restaurant perched on the second floor of the conserved colonial bungalow. It’s one of those places where you’ll find no problem lounging at for the entire day – book in one hand, coffee (or cocktail) in the other. It’s also where chef Florian Ridder dishes out his ‘farms’-to-table creations, serving food carefully and personally sourced from Singaporean and Malaysian producers, garnished with herbs freshly plucked from the garden within the premises.
Having cooked at three-Michelin-starred La Belle Epoque in Germany and more recently at one-Michelin-starred Alma by Juan Amador in Singapore, Ridder believes in exceptional yet approachable cuisine. It’s a breath of fresh air (quite literally) to see Ridder focus on sustainable regional produce, elevating the local farmer through his plates – even if he’s still getting some ingredients from Europe. Here, pick from either two collective farming menus ($90/six courses, $128/ten courses)
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