Autumn is many a person’s favourite season. Leaves turn celebratory reds, yellows and oranges before kissing the ground; cool winds add a refreshing touch to the air; and a rich selection of produce and livestock ripen up, plump and tender, just in time for winter.
Little wonder that autumn used to be more simply known as “harvest” when agriculture was the industry of choice everywhere. The season slowly became known as “autumn” and “fall (of the leaf)” roughly around the 16th, 17th and 18thcenturies – in part to clarify between the season itself and the act of gathering crops. In fact, the Chinese and Japanese characters for autumn are related to the words for “grain”, evidencing a strong association with the harvesting of grain crops. Interestingly but unsurprisingly, across time, across cultures, across languages - autumn has always been a time for all peoples to – joyfully! – give thanks for the nature’s bounty after months and months of hard work.
With all this said, while it’s impossible to enjoy the bright foliage or the brisk winds of autumn in Singapore, we’re very fortunate to still be able to dine on the various autumnal produce from Europe, Australia and East Asia. Here are our favourite spots to “prepare for winter”!
SHIKI OMAKASE, FAT COW
An expression of Head Chef Shingo’s deep respect for seasonality, the Shiki Omakase was introduced only this year (2025). A celebration of the freshest premium seasonal ingredients from Japan, every course is a showcase of washokumastery – perhaps of especial interest to Japanophiles due to washoku’s inscription as part of UNESCO Intangible Cultural Heritage list.
As a matter of fact, the cool weather combined with autumn’s enticing profusion of delicious produce in Japan has even led to a saying: “shokuyoku no aki”, which means “autumn is the season of good appetite”.
Fat Cow, Main Dining Room
And though our weather doesn't have the bracing winds, we have the glorious Japanese autumn produce courtesy of Fat Cow! Their appetite-whetting Autumn Menu (from $88++ per person) this season includes some of the most classic representations of favourite Japanese autumn ingredients such as kamasu (魳; barracuda) and sanma (秋刀魚; Pacific saury) – the latter such a favourite for his high content of omega-3 and distinctive flavour that the Japanese characters of its name even include the word for autumn. Some Japanese connoisseurs observe that spotting sanma in fishmongers and on the menus of restaurants indicates the arrival of the season.
AUTUMN MENU, RESTAURANT JAG
The Michelin one-starred Restaurant JAG has been known for its vegetable-centric, nourishment-led cuisine since its establishment in 2018; naturally, so to speak, seasonality has been one of its guiding culinary tenets. Every component is used when they are at their peak; brought into the fullness of their being by nature.
Restaurant JAG, Chestnut (styled photo)
Under the newly appointed Executive Chef Laurence Tan who was personally trained by co-founder Jeremy Gillon, the Autumn Menus – themed according to their focus: Proteins and Vegetarian – embraces the harvest for the season with contemporary French flair and masterful technical precision. Each vegetable and handpicked protein is articulated in a variety of textures and flavours – all sourced from ethical suppliers. Think smooth chestnuts, tender Challans ducks, plump Japanese sea bream and sweet fragrant pears.
- Light Tasting Menus from $175++ per person
- Grand Tasting Menus from $298++ per person
- Diners who opt for the A La Carte Menu must order at least one main course (from $86++ onwards)
CHEF’S TABLE AUTUMN MENU, SHISEN HANTEN BY CHEN KENTARO
As the only Chūka Szechwan Ryori specialist in Singapore, a meal at Shisen Hanten by Chen Kentaro seamlessly brings together Chinese and Japanese culinary elements for a unique gourmet experience. But if you want to go one step further, book the Chef’s Table for an exclusive epicurean adventure oriented around the seasons.
The current Chef’s Table Autumn Menu (eight courses, $288++ per person) is an ode to the Japanese autumn, offering a masterful play of textures and the finest harvest. Consider the Matsutake Xiao Long Bao: the fragrant aroma of the mushroom – with its refreshing and unexpected trace of pine – makes for a perfect complement to the minced pork filling of the dumpling and its Dobin Mushi seafood broth accompaniment. With matsutake being on the “threatened” list of mushroom species, they’re increasingly difficult to find and are an extra treasured delight in Japan.
Shisen Hanten by Chen Kentaro: Matsutake Xiao Long Bao from the Chef's Table Autumn Menu
Even the more familiar vegetables are carefully prepared; their flavours, nuanced, rich, elevated. The Braised Hiyama Sea Cucumber with Leek showcases a meticulously prepared sea cucumber whose richness and bouncy gelatinous texture is balanced with a deeply savoury deep-fried leek from Tokachi, Hokkaido – available only during autumn.
ADDRESSES
Fat Cow: Camden Medical Centre, #01-01, Singapore 248649
Restaurant JAG: STPI Creative Workshop and Gallery, #02-02, Singapore 238236
Shisen Hanten by Chen Kentaro: Hilton Singapore Orchard, Level 35, Singapore 238867
