Lashings of Ghee in Singapore

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Buttered up Krish's dishes

At Singapore's hottest new dining spot, Krish,, American executive chef Matthew Baker's reckless decree to the kitchen is: "You can never have enough butter." A devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a European restaurant influenced by the cuisine of the Indian subcontinent. Think lashings of ghee, and opulent, rib-sticking dishes like duck confit murtabak served with honey-thyme aioli (murtabak is Indian fried bread traditionally filled with minced meat, egg and onion), pork-belly tikka and spice-rubbed tenderloin finished in the tandoor.

The dining room's talking point is an elaborate chandelier of glass bottles, but owners (and childhood friends) Artika Sulaiman and Nikhil Krishnan have also decorated the restored prewar colonial bungalow with family photos, antique typewriters and cookbooks, so the place feels more homely than palatial. Stargazers will love the terrific conservatory-like bar surrounded by a riot of foliage. Soak in the luxuriant scenery with a Polish Lemonade (Bison vodka, lemon, egg white and cinnamon) and tell yourself that while it's perfectly possible to have too much butter, you could make an exception for tonight.

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