NY Verden Bar and Grill, Chic Restaurant at Jewel Changi

Updated: Oct 6


SINGAPORE: There is no other airport in the world that also serves as a megamall filled with hundreds of restaurants, shops and a cinema. Since its opening in 2019, Jewel has become a hotspot for dining, family outings and date nights for couples. Recently, it got even better with the opening of NY Verden Bar and Grill.

At first glance, New York Classic Steakhouse comes to mind even though it is European. With heavy leather booth decor and a dry-aged fridge filled with tomahawks, one can only be dazzled by the sight.


Dry Aged Tomahawk
Dry Aged Tomahawk
Sanchoku Wagyu Tomahawk
Sanchoku Wagyu Tomahawk

There is only one way to cook the 1.23kg Sanchoku Wagyu Tomahawk (S$270.6), and it has to be medium-rare. At S$22 per 100g, this is as luxurious as it can get. Upon placing the order, it takes up to 45 mins to prepare. Being a home chef myself, I can imagine the time needed to bring the meat to the right temperature, flame boiled to get the char and time needed to rest the meat before serving. This resulted in a mildly-flavoured tasting wagyu, yet intensified by ageing for 21 days. It is served with 4-Onion jam, made from 4 different types of onions and reduced au jus. We are in awe of this beautiful piece of beef.


Smoked Beet Tartare & Burrata
Smoked Beet Tartare & Burrata

While waiting for the steak, we chose what we thought are the top 3 appetizers. Since it is going to be a 45-mins wait, we had to try their starters. First stop, Smoked Beet Tartare & Burrata with pistachio emulsion (S$28). This is a fine balance between the milkiness of the cheese, the tartness of the beet and the nuttiness of the pistachio emulsion. All these are topped with a sprinkle of wild rice puff, which added some smokiness to the dish. It is a perfect combination. The burrata is handmade locally in Singapore by Italian cheesemakers, adding more surprises to the dish.

Foie Gras Mousseline
Foie Gras Mousseline

The next stop is Foie Gras Mousseline (S$28), served with tea jelly, stone fruits and persimmon preserve. The tea jelly is a refreshing touch that cuts away the fattiness making it hard to stop. There is definitely enough for more than 4 slices of toasted baguette. It is like eating a peanut butter and jelly sandwich, and you want to have more peanut butter and jelly than bread.

Prosciutto with Gremolata
Prosciutto with Gremolata

Finally, the last appetizer before our main. We went for the classic Prosciutto, Prosciutto di San Daniele PDO (S$19) to be exact. It is slighter sweeter, less salty and more fat. Instead of the usual rock melon, this comes with Gremolata and a sprinkle of dehydrated tomato. The acidity from the lemon and tomato makes this dish just as refreshing. Now we are all set for our main.


High-end restaurant is no longer exclusive in the CBD or Bukit Timah area of Singapore.


Address: 78 Airport Blvd., #03 - 227, Singapore 819666