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If you’re looking for a sleek bakery bistro by day and a refined omakase restaurant by night, Sonder is the twoin-one to know about.

Diners searching for a gastronomic experience off the beaten track need look no further than Sonder. Tucked in a Henderson industrial estate, the location is as surprising as the creative dishes you’ll find there. The dual-purpose venue is the first independent venture of chef Joe Leong. Being the son of celebrity chefs Sam and Forest Leong carries its own pressures, but Chef Leong embraces the challenge with a glint in his eye and proudly adds that his grandparents played a crucial role in his culinary journey.

Sonder by day (12pm - 5pm), is a bakery. Chef Leong’s creations include a Butter Brioche, and a Flavoured Focaccia that sit alongside his superb Viennoiserie offering butter croissants, and fresh fruit tarts that go toe-to-toe with the best patisseries in Europe. For those looking away from sweets, Sonder offers set lunches with options of two or three courses, priced at $30++ and $45++ respectively. The menu includes the Beef Pastrami Sourdough Sandwich ($20) and Whole Pork Knuckle by Grandpa Prin ($45) which is perfect for sharing between 2-3 pax. The pork knuckle has the perfect crackle that wraps tender meat underneath; a side of fresh vegetables provides a crunch of refreshment, while a sweet and sour Thai dressing livens things up. Journey of flavours When the sun goes down Sonder morphs into a refined omakase restaurant that takes diners on an elegant and succulent journey of Euro-Asian flavours. We started with a mixed bread basket of wonderfully warm homemade breads accompanied by three types of butter made inhouse: Kombu, Salted butter, and Black Garlic – the challenge here was not making a meal out of the bread alone! Thankfully, the amuse-bouche soon arrived, these bite-sized morsels sent our taste buds skyrocketing. The first was the Sea Urchin, served on a black sesame cracker with a citrusy calamansi foam, followed by the Mapo Spinach Tofu, deep-fried tofu topped with Szechuanstyle minced pork on top. Our first dish was the Aubergine, Red Curry Sorbet, Pearl Onions, Sun Dried Cherry Tomatoes. At first glance the contrast of the cold red curry sorbet and the grilled aubergine took us aback, but the layers and textures worked. Home-made salty potato crisps balance the tanginess of the curry and add a welcome crunch. Meatier bites Next up was a nod to the red dot’s iconic chicken rice dish. The Risotto, Roulade of Chicken, Spring Onion Pesto was superb. The risotto was creamy and matched the juicy slices of roulade perfectly, accompanied by a punchy spring onion pesto and chilli sauce.

For a meatier bite we tried the Kurobuta Pork Collar, Burnt Apple, Coconut Glaze. The pork is marinated for 24 hours and then charcoal grilled to add smoky layers. Served with burnt apple for fruitiness and a coconut glaze, it brought our beloved Asian-born Kurobuta back to the geographical centre of this East-meets-West dish.

To close this gastronomic experience, Chef Leong introduced his exquisite hand-crafted desserts. The Red Ruby, a coconut sorbet served over a delicate crumble with a back flavour of rose water was the ideal start. Then came the Sonder Apple Crumble, a flawlessly crafted candied red apple that took the fairground toffee apple concept to new heights. We used our spoons to crack the brandy covered “skin”, then dipped into an airy creamy mousse filling and scooped up the crunchy crumble at the bottom. It was the perfect end to an amazing meal. VERDICT: Sonder’s creations come from the Chef Leong’ heart, with his stories and personal journey reflected in each dish. Grab a seat at the counter and let Chef Leong share stories behind the dishes as they’re served. There are three set menus available, The Petit Menu ($88++), The Classic Menu ($138++) and The Gourmand Menu ($188++) – serving up four, six and eight courses respectively with a choice of the signature dishes.

Lemon Meringue Tart Beef Pastrami Sourdough Sandwich Risotto with Roulade of Chicken and Spring

Onion Pesto Aubergine Red Curry Sorbet

JO UPCRAFT thought COL was an unusual name for a restaurant until she paid it a visit, met Chef-Owner Colin (aha!), and realised that simplicity and sophistication reflect the moniker and menu at this new Keong Saik showstopper.

COL’s Chef-Owner Colin Buchan has a glowy reputation. Back in the UK, he spent over a decade in the kitchens of celebrity chef Gordon Ramsay and has also been the private chef for Victoria and David Beckham. Here in Singapore, he’s been the Executive Chef of food programming at private member’s club 1880 since he joined the pre-opening team five years ago (a role he continues to maintain).

COL is his first foray into resturant ownerdom and perfectly encapsulates his favourite eateries in East London, offering fuss-free fine-dining in a welcoming, cosy and buzzy atmosphere. The decor oozes hip urban cool with the 50-seater dining area flanked by a mesmerising open kitchen and two bustling bars - chic spots for a Nero Negroni, Coconut Highball, or Bobby Burns, COL’s interpretation of an espresso martini.

The uncomplicated decor allows the food to do the talking. Working closely with Head Chef Dennis Smit, Chef Colin presents a humble menu with a fine-dining spin and eclectic European accents; reimagined classics come with bold new flavours and an emphasis on seasonality and healthy eating.

Seriously moorish

The starters set the bar high with dishes that are delicious, unstuffy, and seriously moorish. The uninhibited Wood-Fired Bread slathered with whipped feta ($22); Irish oysters with calabrese peppers and preserved lemon mignonette (six for $48); and the Hand-Dived Roasted Scallops served with seaweed butter, shiso leaves and a grapefruit marmalade ($46) were so mouthwateringly original, they could have been supersized and devoured as fabulous mains. But not to worry, the actual mains of Bucatini pasta with girolle mushrooms, arugula, pine nuts, tarragon and pecorino ($30); a juicy aged beef burger dressed in yellow mustard, pickled cucumbers, bacon, and raclette ($27); and grilled whole prawns, harissa butter, burnt lime ($42) did not let us down. Expertly marbled cuts of Sanchoku Wagyu Prime Rib and Black Opal Wagyu Entrecôte grilled over Japanese coal and brushed with Wagyu beef fat also maintained the excellent standards. Miso-roasted cauliflower ($25) and Ratte potatoes ($18) made for decidedly different and memorable sides. Just when we thought it couldn’t get better, COL hit us with a COLPOP, a thick bar of raspberry rose parfait on a stick, coated with Opalys white cocoa and raspberry ripple ($18). Move over Mr Whippy and stuffy finedining establishments be warned - there’s definitely a new kid in town.

VERDICT: COL is a unique and refined concept bringing good times, delicious food, and culture together. Come here for casual fine dining and straightforward fun - who doesn’t want a bit of that?

Chef-Owner Colin & wife Sophie

Bucatini, girolle mushrooms, arugula, pine nuts tarragon, pecorino

Above: Irish oysters, calabrese peppers, preserved lemon mignonette Left: Aged beef burger

Food, But Better

When it comes to feeding a family there’s much to think about. We want ingredients that are better for our taste buds, farmers, the climate, and our body. Read on for one solution.

We’re all aware of the severity of climate change. Across the globe, we see extreme weather events from raging bushfires to biblical level flooding and soaring temperatures. All this can seem daunting and leaves us feeling hopeless as to what we can do to make a positive impact.

Gen Z kids are more aware of the eco issues facing the planet than generations before, and they’re constantly inspiring us to take action. But let’s be honest, managing a family’s daily nutrition and fluctuating meal demands can already feel like an uphill battle. Layering a collective environmental responsibility on top of feeding those you love can at times be overwhelming.

When making good food choices for your family, there’s a lot of boxes to tick. We’re all looking for food that: Tastes great (not as simple as it sounds!)

Nourishes us through nutritious ingredients Is easy to purchase in Singapore at a reasonable price

It would also help if food didn’t completely ravish the earth of its resources but instead put more back than what it takes out. That’s where WhatIF Foods come in. This new company with their HQ in Singapore is on a mission to make it as easy as possible to provide healthful, nutritious and planet-aware food without compromise. They’re a business inspired by doing things ‘better’. WhatIF’s DNA is founded on REgeneration - to REplenish ourselves, to REstore our soil, and to REconnect with farming communities who grow our food.

Who is WhatIF Foods?

WhatIF Foods is built on the mantra of “What if foods were made a better way?” They’re taking action now through ingenious product development and supply chain innovations to create better solutions for the environment, communities, and us. All of this is based on an inconspicuous legume called the Bambara groundnut - or as they affectionately call it - the BamNut! If you’ve never heard of it you’re not alone, but this little guy is all set for serious food stardom.

The BamNut originates from west Africa but can also be cultivated closer to home in Indonesia and Malaysia. It has largely been forgotten, but WhatIF are now introducing it to the masses because of its incredible regenerative properties. This hardy plant thrives in poor soil conditions and requires minimal watering. Being super-fans, WhatIF has initiated an outreach programme to grow this crop which in turn connects smallholder farmers to its food system and brings meaningful livelihoods back to communities.

What’s in the WhatIF range?

Currently it extends to noodles and plant-milk, all made from the BamNut. They’re available to purchase directly from the WhatIF website, as well as selected Cold Storage and FairPrice Finest stores. You can also find them on Sasha’s, Amazon and Redmart. Don’t miss the BamNut Noodles which come in Original, Moringa, Charcoal, Pumpkin or Multipack combined with their own ‘no MSG’ seasoning variations. Eat them straight up or add them to your own recipes as you would any noodle, pasta, ramen or rice.

BamNut Noodles make for a winning healthy alternative to traditional instant noodles as they’re air fried, not deep fried, plus the high protein and fibre provides a filling post-school snack. Oh, and did we mention how tasty they are for kids and grown-ups? Remember to lookout for cool, new products launching soon to complement the current portfolio. Enjoy!

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Impressive BamStats

1The Bambara groundnut is a complete food, packed with 20% protein, 18% fibre, B vitamins, seven minerals and iron

2Its low water usage and environmental credentials are category leading

3BamNuts can grow on degraded land which gives the nut a new lease of life and provides farmers with an additional source of income

4It’s highly versatile and works well with a multitude of foods

Discover more about WhatIF Foods at Find out more about WhatIF Foods on their website, whatif-foods.com