Michelin-Starred Excellence from Norway Arrives in Singapore with Dill Restaurant
Dill is a standout dining destination in the heart of Duxton, Singapore, where it brings the authentic flavors of Scandinavian cuisine to the island city. Known for its commitment to sustainability, thoughtful use of local ingredients, and respect for Nordic culinary traditions, Dill offers an unparalleled dining experience that celebrates the best of Scandinavia.
The Story Behind Dill: A Michelin-Starred Chef’s Vision
Dill is helmed by renowned Norwegian chef Daniel Hasvold Jung-Eldøy, a culinary talent with an impressive background. Before founding Dill, Hasvold worked in prestigious kitchens like The Square London and Fauna Oslo, gaining invaluable experience. In 2017, he co-founded Restaurant Galt in Oslo with Swedish chef Bjørn Svensson, which quickly earned a Michelin star in 2018. After closing Galt in 2020, the duo launched Restaurant Schlagergården in 2021, which also earned a Michelin star in 2022.
Now, in Singapore, Hasvold continues to innovate with Dill, a restaurant that embodies his dedication to Scandinavian cuisine and sustainability. Located in Duxton, a vibrant food district in Singapore, Dill has quickly garnered attention for its exceptional food and commitment to creating an unforgettable culinary experience.
Embracing Sustainability with a Local Touch
Sustainability is at the core of Dill’s philosophy, and the restaurant takes every opportunity to highlight the finest, freshest local ingredients in its dishes. By sourcing sustainable seafood and seasonal produce, Dill’s menu champions the richness of both Scandinavian and local Singaporean ingredients. The restaurant also imports select essentials from Norway to maintain the authenticity of its dishes, ensuring a true taste of Nordic flavors.
Seafood plays a starring role at Dill, as the restaurant proudly showcases the world-class seafood that Scandinavia is known for. From delicate fish courses to more robust seafood-based dishes, Dill invites diners to explore the natural flavors of the region in every bite. For those who appreciate both sustainability and fine dining, Dill’s emphasis on sourcing and seasonality is evident in each dish.
A Scandinavian-Inspired Interior in Duxton
Dill’s interior reflects the understated elegance and simplicity, with a modern yet cozy atmosphere that invites diners to relax and enjoy their meal. The space is filled with light wood and clean lines, creating a warm, inviting setting that highlights the restaurant’s commitment to craftsmanship and quality.
Dill has taken over the former premises of a Chinese restaurant Yue Bai, and while the décor embraces Nordic minimalism, there are subtle echoes of the space’s previous life. This blend of Scandinavian design with hints of the past creates a unique environment where diners can enjoy a serene but accessible dining experience.
A Culinary Journey: Curated Menus and Expert Pairings
At Dill, the focus is on crafting a culinary journey that highlights the best of each season. The menus are thoughtfully curated to reflect the freshest ingredients available, with each dish telling a story of sustainability and creativity. The chefs at Dill use the highest-quality produce to create innovative dishes that pay homage to Scandinavian traditions.
The wine list at Dill is carefully curated, featuring natural wines from both local and international producers. Wine pairings are expertly selected to complement each dish, enhancing the flavors and creating a balanced, harmonious dining experience.
Gubbröre, Rose, Bread
Gubbröre, Rose, Bread is a delightful bar snack that reinterprets a traditional Swedish dish with a modern twist. Though initially it may appear as a simple choux puff, but this dish is a burst of flavors and textures that showcases the creativity and precision of Dill’s culinary approach.
The choux pastry is the perfect vessel for the gubbröre—a classic Swedish egg salad typically made with pickled herring, boiled eggs, and a medley of herbs. In Dill’s version, the choux is light and airy, offering a delicate bite that melts in your mouth. The gubbröre itself is smooth and silky, with the pickled herring providing a subtle, savory depth that balances the refreshing, slightly tart flavors.
Together, the combination of the soft choux pastry, the creamy egg salad creates a harmonious snack that delights the palate. It’s a modern and elevated take on Swedish comfort food, making it the perfect way to kick off a meal or enjoy a light snack with a drink.
Suggested Drink Pairing: Aalborg Dild Akvavit
For a perfect pairing with the Gubbröre, Rose, Bread, consider the Aalborg Dild (Dill) Akvavit. This Danish spirit, made from potatoes, brings the fresh, earthy flavors of dill, with a subtle hint of citrus. The delicate herbal profile of the Aalborg Dild makes it a wonderful match for dishes with light seafood flavors, such as the creamy gubbröre in the choux puff.
The fresh green dill and touch of lemon in the Akvavit enhance the savory pickled herring and the smooth egg salad, while its slight citrusy undertone adds a refreshing balance to the richness of the dish. Together, they create a harmonious contrast that elevates the flavors of both the drink and the snack, making it an ideal pairing to enjoy as a light, yet satisfying treat.
Three course set lunch
Appetiser: Aquavit Cured Trout, Potato Waffel, Mustard Sauce, Dill
The Aquavit Cured Trout appetizer at Dill is a masterclass in balancing flavors and textures. The trout, delicately cured with aquavit, imparts a subtle herbal undertone that is both refreshing and complex. The aquavit’s light, aromatic notes of dill and caraway perfectly complement the natural richness of the fish, elevating its delicate flavor.
The accompanying potato waffle provides a comforting base that pairs beautifully with the silky trout. Creamy, warm and comforting, it provides a playful balance to the fish, creating a dynamic mouthfeel that keeps you coming back for more.
A rich mustard sauce rounds out the dish, adding a sharp, tangy kick that cuts through the richness of the trout and waffle. The mustard’s subtle heat enhances the aquavit’s herbal notes, creating a perfectly balanced bite. Finally, a sprinkle of fresh dill brings everything together, tying the dish to its Scandinavian roots and providing a burst of freshness that lingers on the palate.
This appetizer is a stunning example of Dill’s ability to honor tradition while offering a modern, creative twist. Each component is thoughtfully crafted and harmoniously paired, making the Aquavit Cured Trout, Potato Waffle, Mustard Sauce, and Dill a standout dish that will leave a lasting impression.
Suggested Drink Pairing: Aalborg Dild Akvavit
The Aalborg Dild Akvavit is an exceptional match for the Aquavit Cured Trout. This Danish spirit, with its distinct herbal flavors of fresh dill and a touch of citrus, mirrors the delicate flavors of the trout, enhancing the natural sweetness of the fish. The aquavit’s light, earthy notes complement the subtle richness of the cured trout, while the refreshing citrus undertones provide a bright contrast to the mustard sauce and the creamy textures of the dish. Together, the pairing creates a harmonious balance, elevating the overall dining experience by bringing out the best in both the drink and the food. The smooth, herbal finish of the Aalborg Dild Akvavit lingers pleasantly, making each sip and bite a perfect complement to the other.
Entrée Option: Atlantic cod, mushrooms, fennel compote, horseradish sauce
The Atlantic cod entrée at Dill is a beautifully executed dish that highlights the natural flavors of the fish while incorporating an array of complementary ingredients. The cod is perfectly cooked, with a delicate, flaky texture that effortlessly melts in your mouth. Its mild, sweet flavor provides the ideal foundation for the dish, allowing the supporting ingredients to shine without overwhelming the fish.
The earthy mushrooms add depth to the dish, their rich umami flavor providing a savory contrast to the delicate cod. The mushrooms are sautéed to perfection, maintaining a slight bite that adds texture to each bite. The fennel compote, with its subtly sweet and aromatic qualities, offers a refreshing balance to the richness of the mushrooms and cod, bringing a touch of brightness and complexity to the dish.
The horseradish sauce ties everything together with its sharp, peppery heat. The horseradish’s tangy kick cuts through the richness of the fish and mushrooms, providing a cleansing effect on the palate with each bite. Its slight spice adds a layer of excitement, balancing the dish’s creaminess and bringing a lively contrast to the mellow flavors.
This entrée is a masterful combination of textures and flavors, with each element enhancing the others in a way that feels both sophisticated and harmonious. The Atlantic cod, mushrooms, fennel compote, and horseradish sauce come together to create a dish that is both comforting and refined, making it a standout on Dill’s menu.
Suggested Wine Pairing: Bourgogne Chitry Blanc Cuvee Constance Domaine Olivier Morin 2022
The Bourgogne Chitry Blanc Cuvee Constance 2022 is a vibrant and refreshing wine that pairs beautifully with the Atlantic cod. On the nose, this wine offers an enticing bouquet of white flowers and bright citrus, setting the stage for a crisp and clean tasting experience. The palate is lean and crisp, characterized by high acidity that provides a perfect contrast to the richness of the cod. Its straightforward fruit flavors, highlighted by citrus and green apple, offer a zesty freshness that complements the delicate, flaky fish.
The wine’s refreshing finish balances the slight richness of the cod while accentuating the subtle flavors of the fennel compote and mushrooms. The high acidity of the wine also cuts through the creamy elements of the dish, making each bite feel light and invigorating. Together, the Bourgogne Chitry Blanc and Atlantic cod create a harmonious pairing that enhances the flavors of both, leaving a lasting impression of freshness and finesse.
Alternative Entrée Option: Duck breast, Jura Sauce, Fermented Cabbage, Apple
The duck breast entrée at Dill is a remarkable dish that showcases rich, deep flavors, complemented by a sophisticated blend of ingredients. The duck itself is cooked to perfection, with a beautifully crisped skin that offers a satisfying crunch, while the tender meat inside remains juicy and succulent. The natural sweetness of the duck is enhanced by the accompanying Jura sauce, which introduces a deep, umami-rich complexity to the dish. The sauce’s subtle smokiness and hints of wine provide a perfect counterpoint to the duck’s richness, adding a layer of depth to each bite.
The fermented cabbage brings an unexpected tanginess that adds an exciting contrast to the dish. Its mild sourness cuts through the richness of the duck and sauce, creating a pleasant balance that refreshes the palate between bites. The slight crunch and texture of the cabbage also provide an enjoyable contrast to the smoothness of the duck, adding variety to the dish.
The apple puree is a standout element, bringing a smooth, velvety texture and a gentle sweetness to the plate. Its fresh, fruity notes add a touch of brightness that complements the other ingredients, while the slight tartness of the apple enhances the savory flavors of the duck and the richness of the Jura sauce. The interplay between the apple’s natural sweetness and the acidity from the fermented cabbage creates a beautiful contrast, making each bite feel light and invigorating despite the dish’s indulgent elements.
Together, the duck breast, Jura sauce, fermented cabbage, and apple puree come together in perfect harmony, creating a dish that feels both comforting and refined. The layers of flavor are thoughtfully crafted, with each component working together to elevate the others. It’s a dish that celebrates both tradition and innovation.
Suggested Wine Pairing: Maxime Magnon Saint Jacques Rouge 2021
The 2021 Maxime Magnon Vin de France Rouge ‘Saint Jacques’ is a captivating wine that beautifully complements the duck breast entrée at Dill. This cuvée, crafted from a blend of 80% Grenache noir, 10% Cinsault, and 10% Mourvèdre, showcases a harmonious balance of freshness, silkiness, and subtle complexity. The wine is an elegant seduction—lithe and smooth with a touch of fruitiness that envelops the palate. Its fruit-forward profile is marked by ripe red berries, but it’s the underlying hints of cherry stone acidity that give it an intriguing freshness, ensuring the wine doesn’t overwhelm the rich flavors of the duck.
The wine’s vibrant acidity and bright, fresh fruit notes make it a perfect pairing for the duck breast. The acidity from the wine cuts through the richness of the duck and the Jura sauce, creating a wonderful balance and enhancing the dish’s savory flavors. The cherry stone undertones and delicate tannins of the wine also work in harmony with the fermented cabbage’s tanginess, providing an elegant contrast that elevates the entire dish.
The soft, silky texture of the ‘Saint Jacques’ wine wraps around the smooth apple puree, lifting its sweetness without overpowering it, while the subtle spiciness of the Mourvèdre and the rounded body of the Grenache create a beautiful depth that pairs perfectly with the complexity of the duck and its accompaniments.
This wine pairing transforms the duck entrée into a multi-layered experience, where the freshness of the wine, with its vibrant acidity and silky texture, complements the dish’s rich, savory, and sweet components in a seamless, sophisticated manner. It’s a wine that not only matches the dish’s bold flavors but enhances every bite, making this pairing a memorable part of the meal.
Dessert: Basque Cheesecake à la Gudbrandsdalen with Cloudberry Ice Cream
The Basque cheesecake à la Gudbrandsdalen with cloudberry ice cream is a unique and captivating dessert that marries the creamy richness of Basque cheesecake with the distinctive flavors of Norwegian brown cheese. The cheesecake itself is beautifully baked, with a smooth, velvety interior. The incorporation of brown cheese, a hallmark of the Gudbrandsdalen region, adds a deep, rich umami flavor to the cake. The brown cheese’s slightly sweet and savory profile perfectly balances the creaminess of the cheesecake, giving it a comforting and nuanced flavor that is both indulgent and unexpected.
The cloudberry ice cream is the perfect counterpoint to the cheesecake’s richness. Its bright, tart notes cut through the creaminess of the dessert, offering a refreshing contrast that balances the sweetness. Cloudberries, prized for their unique flavor, lend a slightly tart and floral quality to the ice cream, providing an exciting burst of flavor that refreshes the palate. The smooth, icy texture of the cloudberry ice cream contrasts beautifully with the dense and rich cheesecake, creating a harmonious contrast in both flavor and texture.
Together, the Basque cheesecake à la Gudbrandsdalen and cloudberry ice cream come together in a dessert that feels both decadent and light, a perfect end to a memorable meal at Dill. The balance between the rich, creamy cheesecake and the fresh, tart ice cream makes this dish a standout—deliciously indulgent yet refreshingly balanced.
Suggested Drink Pairing: Cidrerie de Verzy Cidre 2021
The Cidrerie de Verzy Cidre 2021 is a distinctive and high-quality cider crafted by a collective of five renowned Champagne makers—Quentin Paillard, Flavien Nowack, Adrien Renoir, Bertrand Lapie, and Antoine Bouvet. Together, they embarked on a journey to create a cider that elevates traditional methods, applying winemaking principles rather than the conventional cider-making techniques. This results in a refined and sophisticated product that stands apart in the world of cider.
Made from organic and biodynamic apples and pears, the fruit for this cider is harvested from trees aged between 30 and 250 years, cultivated in the Champagne and Normandy regions. The cider undergoes fermentation in oak barrels for nearly a year, where it absorbs subtle flavors and complexity. A second fermentation occurs in the bottle, using the natural sugars from the fruit rather than refined sugar, further enhancing its purity and depth. The cider is then aged on lees for a minimum of 12 months, resulting in a drink that is both refined and full of character.
This unique cider pairs beautifully with the Basque cheesecake à la Gudbrandsdalen. The cider’s crisp, effervescent nature helps to cut through the richness of the cheesecake, providing a refreshing contrast to the creamy, slightly sweet flavor of the brown cheese-infused dessert. The cider’s subtle fruitiness and balanced acidity complement the savory notes of the brown cheese, while its gentle oak aging adds a nuanced complexity that pairs harmoniously with the dessert’s smooth texture. The delicate bubbles offer a lightness, lifting the richness of the cheesecake, while the natural apple and pear flavors echo the fruitiness of the cloudberry ice cream, tying the entire dessert experience together in a delightful, refreshing way.
Together, the Cidrerie de Verzy Cidre and Basque cheesecake create a refined and harmonious pairing, elevating the flavors of both the drink and the dessert with each sip and bite.
Dill: A Must-Visit Destination in Duxton
Dill is more than just a restaurant; it’s a celebration of Scandinavian cuisine, sustainability, and the joys of dining in an inviting setting. With its unwavering commitment to quality, the restaurant has earned its place as a leading destination in Duxton, Singapore’s bustling culinary scene.
Whether you’re a local resident or visiting from abroad, Dill offers a rare opportunity to experience the exceptional flavors of Scandinavia, expertly executed with a contemporary twist. For anyone seeking a refined yet accessible dining experience that showcases the best of Nordic culinary traditions, Dill promises an unforgettable meal in the heart of Duxton.
In every detail, from the food to the atmosphere, Dill sets itself apart as a truly unique gem in Singapore’s thriving gastronomic landscape.
Dill
33 Duxton Rd, Singapore 089497
Tel: 8180 4414
