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Novus
Hours/Times:
Monday to Saturday:11:30 a.m.- 2:30 p.m.; 6:30 p.m.- 10:30 p.m.
Monday to Saturday:11:30 a.m.- 2:30 p.m.; 6:30 p.m.- 10:30 p.m.
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Bringing home a little Fat Duck with him, chef Stephan Zoisl's part molecular style of cooking is winning attention.
Chef Stephane Zoisl, the 28-year old chef
at Novus, has overhauled the menu completely after his eight-months sabbatical and
one-month staging at Fat Duck.
Dominic Khoo, for one, has been lunching there up to three times per week, magnetized by the part molecular way of cooking.
“From foie gras brulee to foie gras parfait; there is always a surprise to his dishes.” Says Khoo.
The set lunch (S$29 for two–courses; S$38 for three-courses) is a steal.
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