It’s easy to dismiss Californian cuisine as health-conscious, salad-driven hippy fare that’s become a favourite with LA tai tais and San Francisco hipsters, but you might be surprised how many influences Californian cuisine – a term only created in the past decade or so – has, and just how satisfying it might be for lads with an appetite.
You can delve into the contemporary Southern California foodie scene at Commissary, which has opened at Pacific Place. JIA’s Yenn Wong has teamed up with Aussie chef Morgan McGlone and Cali culinary guru Adam Shoebridge to bring the zesty and vibrant dishes of the Golden State, many with touches of Latin America and the Southern US, to the Fragrant Harbour. Heralding the state’s move towards farm-to-table dining and its dedication to fresh locally-grown produce, Commissary’s menu is packed with light and fragrant Southern California favourites, from tuna poke tostada and kingfish crudo, to fried chicken burgers with spiced fries, and moreish, Baja fish tacos. Open three squares a day (as well as doing a mean brunch menu), look out for highlights like house-smoked meats, pickle platters, and killer homemade BBQ and fermented hot sauces, all served amidst rustic retro interiors by Siew Hui Lim that expands out to al fresco seating that’s the perfect spot for after work Cali-concoctions or a glass of wine from the Artur Aronov-curated wine list.
Almost worth singing about.
Shop 405, L4, Pacific Place, Admiralty; +852 2602 0707