Happenings - Food

FOOD PROMOTIONS

Chumpol Jangprai At Scotts 27

The restaurant's international guest chef programme continues with chef and television personality Chumpol Jangprai, who presents three six-course dinners. The Ancient menu (Oct 22) features traditional dishes such as Saeng Wa Goong, spicy grilled river prawn salad paired with crispy catfish. The Classical menu (Oct 23) spotlights contemporary dishes such as Tom Yum Pu Taraba, spicy-sour Taraba crab soup; and the Duo Thai and French finale (Oct 24) includes new creations by chefs Jangprai and Julien Bompard, such as spicy and sour Tom Jew Pork consomme.

WHERE: 27 Scotts Road MRT: Newton WHEN: Oct 22 - 24, from 7pm PRICE: $338++ a person TEL: 6737-0895 INFO: www.scotts27.com

High Tea At House

House's new Hi-Tea frames the scents and flavours of fresh herbs and vegetables in the eatery's quirky style. Expect unusual combinations such as Phad Thai Salad with Thai basil, coriander and spring onion; and curry leaf almond brownie, with a touch of sea salt and chilli.

WHERE: 8D Dempsey Road MRT: Queenstown WHEN: Every Thu & Fri, 3 - 5.30pm PRICE: $30+ a person TEL: 6475-7787 INFO: www.dempseyhouse.com

Prima Tower Anniversary Specials

Prima Tower Revolving Restaurant celebrates its 38th birthday with deals focusing on chef Chan Sung Og's popular Beijing dishes. The eight-course set menu ($380++ for 10, lunch and dinner) includes classics such as Authentic Barbecued Peking Duck carved tableside. Both dishes and other specials (from $25++) can also be enjoyed at lunch on weekdays, excluding public holidays.

WHERE: 201 Keppel Road MRT: HarbourFront WHEN: Till Oct 31 TEL: 6272-8822/8988 INFO: pfs.com.sg


The new Jardin Afternoon Tea Set (above). PHOTO: SALT TAPAS & BAR

Jardin Afternoon Tea At Salt Tapas & Bar

The new Jardin Afternoon Tea Set is presented as a miniature garden with treats arrayed on chocolate soil. Guests can choose between two seven-item menus ($35++ a person) or assemble their own set ($45++ a person for seven items, $5++ each additional item). Sample novel creations such as an airy Honeycomb Cake with honey chantilly cream and house-made honeycomb; and house-baked slider buns filled with sous-vide, pan-seared pork belly.

WHERE: 01-22A Raffles City Shopping Centre, 252 North Bridge Road MRT: City Hall WHEN: Mon - Fri, 3 - 5pm TEL: 6837-0995 INFO: salttapas.com or www.facebook.com/SaltTapasAndBar

Omakase Dinner At Lewin Terrace

As part of Oishii Japan, Lewin Terrace presents an omakase dinner by executive chef Keisuke Matsumoto. The six-course degustation features courses such as broiled bonito with purple sweet potato fries and truffles sauce; and foie gras in sake lees marinade with turnip confit. Each diner will also get a complimentary glass of sake from Ibaraki Prefecture.

WHERE: 21 Lewin Terrace MRT: Clarke Quay WHEN: Oct 23, 6.30 - 11pm PRICE: $168++ a person TEL: 6333-9905 INFO: Go to www.lewinterrace.com.sg or e-mail info@lewinterrace.com.sg

The Neh-presso

Common Man Coffee Roasters and popsicle-maker Neh Neh Pop join forces to create the Neh-presso, a creamsicle of coffee ice cream studded with chunks of intense espresso jelly, coated with white chocolate and generous amounts of 3-in-1 coffee crumble. Both ice cream and jelly are infused with Common Man Coffee's 22 Martin blend, a full-bodied mix of single-origin Brazilian Santo Antonio beans and Indian Veer Attikan beans. The treats launch at Common Man Coffee Roasters tomorrow and Sunday and will be available there, at Neh Neh Pop and 40 Hands Coffee.

WHERE: Neh Neh Pop, 161 Middle Road, tel: 6336-6949; Common Man Coffee, 22 Martin Road, tel: 6836-4695; 40 Hands Coffee, 01-12, 78 Yong Siak Street, tel: 6225-8545 MRT: Bugis/Somerset/Tiong Bahru WHEN: From Mon PRICE: $7 nett at the launch party; from Mon, $7 nett at Neh Neh Pop, $8 nett at Common Man Coffee Roasters & 40 Hands Coffee INFO: www.facebook.com/commonmancoffeeroasters or www.facebook.com/nehnehpopsg

Five Years And Fifty At Restaurant Andre Restaurant

Andre celebrates its fifth anniversary with a tribute to Singapore's cosmopolitan nature. Each of the dinner menu's 10 courses incorporates five ingredients from around the world, celebrating the global outlook of both the restaurant and the nation. A seven-course lunch menu is also available.

WHERE: 41 Bukit Pasoh Road MRT: Outram Park WHEN: Till Oct 18 PRICE: Seven-course lunch, $250++ a person; 10-course dinner, $398++ a person TEL: 6534-8880 INFO: www.restaurantandre.com

New Set Lunches At Napoleon Food & Wine bar

Chef James Lin introduces new set lunch options. For the Express Lunch ($15++ a person), pair a salad or pasta with gelato for dessert. For the Chef's Lunch ($22++ a person), choose a starter and main course and finish with an optional dessert ($7++). Dishes include Breaded St Maure Goat Cheese & Chorizo Salad, Lamb Shank Parmentier and Lemon Tart Brulee with yogurt gelato. Supplements apply for some items.

WHERE: 206 Telok Ayer Street MRT: Telok Ayer WHEN: Mon - Fri, 11.45am - 2.30pm TEL: 6221-9282 INFO: www.napoleon.sg

A Relais & Chateaux Evening

Saint Pierre and Lufthansa present an evening with two stars of Relais & Chateaux establishments: chef Philippe Vetele of two-Michelin- starred Hotel Anne de Bretagne on France's Atlantic coast and chef Emmanuel Stroobant. Their eight- course menu spans courses by chef Vetele such as oysters served at four temperatures. Chef Stroobant's dishes include chawanmushi and chanterelles with white Alba truffle and organic baby spinach. Limited to 80 seats each night.

WHERE: 01-15 Quayside Isle, Sentosa, 31 Ocean Way MRT: HarbourFront WHEN: Tue - Thu, 7pm PRICE: $188++ a person for food only; $268++ a person with wine pairing; $398++ a person with premier & Grand Cru wine pairing TEL: 6438-0887 INFO: www.saintpierre.com.sg

Mandarin Oriental, Singapore Tea

Axis Bar and Lounge presents the Mandarin Oriental, Singapore Haute Couture Tea, developed in conjunction with TWG Tea. Inspired by Singapore's multicultural heritage, the blend combines green tea leaves with citrus, spicy and minty notes for a complex aftertaste. It may be purchased and is available for afternoon tea.

WHERE: Mandarin Oriental, Singapore, Marina Square, 5 Raffles Avenue MRT: Promenade WHEN: Ongoing PRICE: $48 nett for 100g TEL: 6885-3500 INFO: E-mail mosin-dining@mohg.com

Crustacean Celebrations

Pan Pacific Orchard's 10 at Claymore restaurant offers a buffet starring "live" Pacific yabbies, Indonesian mud crabs, Chilean scallop with roe and Boston lobsters, prepared in a variety of ways.

WHERE: Pan Pacific Orchard, Singapore, 10 Claymore Road MRT: Orchard WHEN: Till Nov 30 PRICE: Dinner, daily, $68++ an adult, $34++ a child; Sunday brunch, $78++ an adult, $39++ a child TEL: 6831-6686 INFO: E-mail dining.ppsgo@panpacific.com


HAIRY CRAB SEASON

Hairy Crab Galore At Min Jiang

At Min Jiang, chef Chan Hwan Kee showcases the prized seasonal crabs in a la carte specials (from $28++), such as a combination of steamed xiaolongbao with crabmeat, salmon tartare and sliced abalone with spicy lime sauce. Two set menus ($108++ and $128++ a person, minimum two to dine) partner steamed hairy crabs with other dishes. At Min Jiang at One-North, chef Goh Chee Kong offers items (from $26++) such as hairy crab-stuffed prawn balls. Two set menus ($108++ and $118++ a person, minimum two to dine) feature hairy crab preparations along with signature dishes such as crispy noodles with scallops and prawns in XO sauce.

WHERE: Min Jiang, Goodwood Park Hotel, 22 Scotts Road, tel: 6730-1704; Min Jiang At One-North, 5 Rochester Park, tel: 6774-0122 MRT: Orchard/ Buona Vista WHEN: Thu - Nov 15 INFO: E-mail min_jiang@goodwood parkhotel.com or mj1n@goodwoodparkhotel.com

Hairy Crab Grandeur At Wan Hao

Enjoy the crab in classic dishes such as steamed whole hairy crab with shiso leaf; steamed hairy crab xiaolongbao; and braised vermicelli with whole hairy crab. More modern takes include stir-fried hairy crabmeat with caviar, fresh milk and egg white. Selected hairy crab dishes also star on two set menus.

WHERE: Singapore Marriott Tang Plaza, 320 Orchard Road MRT: Orchard WHEN: Till Nov 30 PRICE: A la carte items from $4.50++; set menus $98++ & $108++ a person, minimum two to dine TEL: 6831-4605 INFO: E-mail mhrs.sindt.fb.reservations@marriotthotels.com

Why So Hairy My Crabbies At Peach Blossoms

Sample the air-flown delicacies in a variety of styles.

WHERE: Marina Mandarin Singapore, Level 5, 6 Raffles Boulevard MRT: Esplanade WHEN: Oct 19 - Nov 30 PRICE: From $68++ a crab TEL: 6845-1118 INFO: www.marinamandarin.com.sg/dining


HALLOWEEN

Ghoul's Night Out

Caffe B's frightfully themed cocktails are created by its resident mixologist Michael J. Kumar. Sample drinks such as Possessed By Chilli ($10++), a mocktail of fresh watermelon juice, gum syrup, chilli and a bloody ice ball; and Monster's Mash ($15++), with apple sour, Midori, creme de menthe, mojito syrup, gelatin, creme de banana, apricot brandy, apricot mango syrup and grenadine.

WHERE: B1-15/01-83 The Shoppes at Marina Bay Sands, 2 Bayfront Avenue MRT: Bayfront WHEN: Till Oct 31 TEL: 6887-3311 INFO: www.caffeb.com.sg

A Devil's Feast

Holiday Inn Singapore Orchard City Centre serves haunting buffet treats and cocktails. The Devil's One-for-One lunch and dinner buffet at Window on the Park includes a seafood station with chilly crustaceans, canapes such as the Severed Finger Cookies and juicy main courses such as beef sirloin carved to order. Diners stand a chance to win five pairs of tickets to the Halloween Horror Nights 5 at Universal Studios Singapore.

WHERE: Holiday Inn Singapore Orchard City Centre, Level 2, 11 Cavenagh Road MRT: Somerset WHEN: Till Oct 31; lunch: noon - 2.30pm; dinner: 6.30 - 10pm PRICE: Lunch buffet: $55++ for two persons; dinner buffet: Sun - Thu, $65++ for two persons; Fri & Sat: $72++ for two persons TEL: 6733-8333 INFO: E-mail fnb.hisinorchard@ihg.com


NEW MENU

Jaan

Chef Kirk Westaway puts his stamp on Jaan's produce-driven modern French cuisine with a new menu. Offerings include Langoustine Cannelloni, the shellfish seasoned with lemon juice and zest and sheathed in sliced avocado, with langoustine jelly, Hokkaido uni, Oscietra caviar and finger lime; and the Tomato Collection, a vine-ripened heirloom tomato cooked sous vide in tomato consomme, stuffed with oxheart tomatoes, gherkins, capers and oregano, then dehydrated and rehydrated, served with basil and mimolette cheese pesto, Japanese tomato berries, burrata, basil sorbet, ciabatta croutons and tomato consomme foam.

WHERE: Equinox Complex, Level 70 Swissotel The Stamford, 2 Stamford Road MRT: City Hall WHEN: Ongoing PRICE: Lunch: from $78++ a person for three courses - $168++ a person for seven courses; dinner: from $168++ a person for five courses - $298++ a person for 10 courses; supplements apply for wine pairings TEL: 6837-3322 INFO: www.jaan.com.sg


TIPPLES

The Straits Wine Company Winemaker's Table Dinner

The eighth edition of the Straits Wine Company's Wine Fiesta (Oct 22 to 25) kicks off with a Winemaker's Table Dinner, where winemakers play hosts. The food will be prepared by chefs Bjorn Shen from Artichoke, Malcolm Lee from Candlenut, Matthew Mok from The Rabbit Stash and Cheryl Koh from Tarte by Cheryl Koh, as well as by The Fullerton Bay Hotel.

WHERE: Clifford Square, 80 Collyer Quay MRT: Raffles Place WHEN: Oct 22, 6.30 - 10pm PRICE: $228++ a person TEL: 1800-8888-333 INFO: www.winefiesta.com.sg

Hell's Kitchen At Manhattan Bar

Enjoy new cocktails and bar bites inspired by Manhattan's infamous Hell's Kitchen district. They include the Spectrum Punch, inspired by Sylvester Stallone as Rocky Balboa (Plantation Jamaica rum, house- made falernum, lime, honey and berries); and the Omerta, a Mario Puzo tribute (Luxardo Angioletto hazelnut liqueur, Mina Real mezcal, fresh lemon, sugar, walnut bitters).

WHERE: Regent Singapore, Level 2, 1 Cuscaden Road MRT: Orchard WHEN: Ongoing, 5pm - 1am daily PRICE: New cocktails from $22++, new bar bites from $12++ TEL: 6725-3377 INFO: www.facebook.com/ManhattanSG

A version of this article appeared in the print edition of The Straits Times on October 09, 2015, with the headline '(No headline) - FRIDI09A'. Print Edition | Subscribe