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| In 2008 the much celebrated Sage restaurant moved to its current premises. Now located in one of the famous conservation houses, built in the 19th century by Mohamed Sultan, it enjoys a prime location among many curious and charming shops and restaurants. Diners who remember the old venue and those who have already experienced the particular qualities which mark out a Sage dining experience have nothing to worry about. |
| Originally it was a 38-seater restaurant, and it remains so. While you might expect a fine dining establishment of such renown to have expanded its capacity when the chance came along, it is testament to the husband and wife team that they have not toyed with their special formula. It is a formula designed to allow their valued diners to engage a meal in the best possible way. |
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Sage
7 Mohamed Sultan Road
Singapore 238957
Tel : +65 6333 8726
Fax : +65 6836 3326
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| You will find that dinner consists of a single sitting. Coupled with the limited number of seats, Sage offers the all too rare experience of allowing diners to take their time, engage each mouthful and relax into a meal which celebrates wonderful food; the kind of meal which encourages pleasure and good company. Not that Chef Jusman So and the ever charming hostess Kimberly Chew couldn't impress the most fastidious gourmet in any context, simply that theirs is a restaurant which conveys a personal passion for fine dining. |
| Venue, warm hospitality and genuine passions aside, it is Chef Jusman So's cuisine which takes centre stage. Hailing from a background which saw him working with numerous highly regarded Michelin-starred chefs, his ever delightful creations display a strong grounding in the traditions of haute cuisine. What makes his food so unique is that he has taken his considerable knowledge and used it as a springboard to innovation, creating dishes of his very own. |
Both French and Italian elements sit comfortably next to each other on the menu. Even a foie gras starter, that staple of many fine restaurants, takes on a fresh twist at Sage. The sauted foie gras derives from duck, and is served with fig compote on a marvelous apple, pecan and raisin crumble. Perhaps it will be the loin of Yellowtail Kingfish, macerated in whiskey and served with oven-dried orange and grapefruit, to set your taste-buds and imagination alight.
Each of these dishes are available on the a la carte menu, but those looking to properly engage a languid Sage dinner might do better to opt for a 6 course degustation menu. Aside from being a carefully balanced journey from start to finish, the dinner set-menu will also have lovely goodies on it that aren't available to a la carte diners. From Wednesday to Friday, lucky lunchers can choose from two set menus - lunch or dinner.
Those who get to savor Sage's tasty morsels will have just the right wine to go with every course. An inspired list, it contains choices from France, Italy, Australia and New Zealand. Attentive Ms. Chew will be on hand to advise on each of them. |
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