“The place where food meets art” is probably the best way to describe 7Adam. Tucked away from the busy Adam Road, 7Adam sits in a charming black and white colonial bungalow surrounded by vibrant greenery.

As you climb the art-filled stairwell leading into the dining area, your eyes will be amazed by the quality of contemporary paintings and sculptures on display. We love that they have taken great effort to promote and provide a boost to the local art scene. Exhibits are rotated every 8 to 10 weeks and contain a mix of local and regional artists, giving patrons new pieces of art to admire each time they visit. The restaurant also holds art appreciation and thematic talks and workshops throughout the year, contributing toward the rising art scene in Singapore.

At the helm of the new-and-improved 7Adam is new Executive Chef Reynaldo Paulinho Arriola who has designed entirely new menus creating more affordable modern European cuisine infused with an Asian twist. His ability to combine various flavours, textures, and colours onto a plate is a real work of art and the mark of a truly remarkable chef. Here, we wonder if food imitates art, or if art imitates food!

The spacious indoor and outdoor dining areas make 7Adam a great location for any occasion, from a corporate lunch to a casual brunch on the weekend to a romantic dinner for two. (Jan 2013)

"Highlights from the mains include braised wagyu beef cheek with mash, duck confit with Szechuan pepper salt and pan fried sea bass with tomato kaffir lime salsa." -Appetite Asia

"The seared tuna loin had clear, fresh flavours that were given a jolt of heat from the wasabi mayonnaise in the accompanying avocado salsa. The crab cakes were also good, with a light crisp crumb coating and loose mounds of crabmeat accentuated with the bright flavour of lemongrass." -TODAY

At Chope, we sure love our food and were really excited to try out 7Adam’s brand new menu. With light and delicate starters followed by heavier entrees, it’s easy to mix and match different dishes depending on your mood and growling belly.

For starters, try the Ponzu Tomato Capresse salad. The citrusy ponzu dressing with sweet basil olive oil makes for a refreshing twist on the old evoo+balsamic vinegar staple. Another favourite is the Oriental Tuna Tartare Loin. Its firm, lean meat pairs amicably well with the creaminess of guacamole, sweetness of the mangoes, and saltiness of the caviar. However, if you are looking for something truly special, we shall let you in on a Chope tasting secret: ask for the Wagyu Carpaccio with Japanese sesame dressing and capers. This masterpiece can’t be found on the menu as it’s for VIP diners only!

As for their mains, do try their Tom Yum Lamb Shank served with creamy mashed potatoes and grilled vegetables. The meat is braised so tenderly it just falls off the bone and we think the tom yum is a wonderful and unique match for the gaminess of lamb. Another must try is the Arriola’s Wagyu Burger (named after the chef himself)! The moist and flavourful homemade wagyu beef patty enhanced with chopped carrots and onions is sandwiched between soft fluffy buns and comes with a heaping handful of truffled sweet potato tempura fries and colourful salad. Amazing!

To finish off the meal, do request Ramil to make you a perfect cup of cappuccino to help wash down their delicious desserts like Soy Panna Cotta or Tarte Tatin. (Jan 2013)

"Housed in one of the National University of Singapore Society’s (NUSS) four Guild Houses, this heritage black-and-white colonial is a one-stop lifestyle space: a 110-seat bistro, bar and gallery are housed within. French chef Fabrice Lancelot (previously Brawn Steakhouse’s head chef) helms the kitchen, aided by consultant chef Jimmy Chok (who’s moved on from Bistro Soori). Expect quality meat dishes, such as a braised lamb shank with kaffir lime couscous ($32) and confit of duck leg with Sichuan pepper salt ($30). The bar is equally multicultural, mixing elderflower syrup and lychee liqueur with vodka in the Ladies’ Desire ($22) cocktail. The sculptures and paintings on show are by local and regional artists, and the featured artists change every eight to ten weeks." -Time Out Singapore