FLAME TORCHED SALMON TORNADO AT BILLY HO

Billy Ho reopens its doors as a late night Asian boteco. The new Billy Ho will debut a suave new take when it comes to its interiors, to coincide with its new foray into late nights and a menu celebrating small plates to share and creative cocktails. Picture a clandestine space which has embraced darker shades, decorated with moody lighting, and plenty of bronze accents. The communal dining offering will remain, this time accompanied with a slew of more intimate options, bar tables included.

The menu too has undergone an overhaul, with the focus moving away from lunch service towards dinner and late- night nibbles, which focuses on sustainability and local produce. Billy Ho dishes still embrace a distinct Asian edge, but snacks are now at the forefront, and the menu is divided into Dim Sum, Sushi and Nigiri, Small Plates, and Large Plates. Dishes may be smaller but they still pack a punch – think indulgent takes on dumplings like the Fish and Pearl Meat with garlic chives pork oil siew mai, or Pork Miso Cabbage Shimeji Gyoza, joined by sashimi and nigiri formed from the daily catch. 

Heartier plates also beckon – the nduja spiced dry aged tuna tartare served with squid ink sago cracker, miso smoked garlic, ponzu, charred corn and crushed hazelnuts sits among the Small Plates, joined by duck and peanut caramel with prawn, watermelon, pineapple, chilli salt and finger limes. Larger plates promise to curb hunger pangs, like the grilled fish with sambal belacan, fire grilled kiciwis, coconut serundeng, charred pineapple and coconut, or the red glazed lamb shoulder with charred miso braised cabbage, mandarin pancakes, wombok kimchi and Chinese smashed cucumber.