Feasts At Jade Restaurant
A Culinary Feast Of Two Cities (Nov 2 to 8, 6.30 to 10.30pm daily, a la carte dishes from $10++; six-course set dinner menus at $98++ and $118++ a person) spotlights award-winning creations by executive chef Lai Ching-Shing of Michelin-starred Cantonese restaurant Yue at City Garden Hotel in Hong Kong, including steamed minced pork with foie gras and scallops, and dishes by Jade restaurant's chef Leong Chee Yeng, such as roast suckling pig with fragrant glutinous rice. The Flavours of Chinese Spices Feast (Nov 9 to 30, 6.30 to 10.30pm daily, $98++ a person) is a six-course set dinner of spiced Cantonese dishes whose highlights include Deep-fried Chilli Crab Meat Ball in a ginger, lemongrass, chilli and shallot gravy.
WHERE: Jade Restaurant, The Fullerton Hotel Singapore, 1 Fullerton Square MRT: Raffles Place WHEN: Nov 2 - 30 TEL: 6877-8188 INFO: E-mail firstname.lastname@example.org
Hokkaido Harvests At Triple Three
The buffet features emblematic dishes and produce from Hokkaido. Highlights include air-flown sushi and sashimi items such as sweet shrimp, scallops, yellowtail, king crab, snow crab and white top shell; Hokkaido chirashi, bite-sized sashimi and creamy avocado on a bed of premium Japanese rice; char-grilled robatayaki meats, seafood and vegetables; steamed Hokkaido beef roll with sake; and desserts such as Japanese gelato and Hokkaido yuzu cheesecake.
WHERE: Mandarin Orchard Singapore, MRT: Somerset WHEN: Till Sun; 6.30 - 10pm, dinner; noon - 3pm, Sunday lunch PRICE: $128++ an adult, $42++ a child aged six to 12; UOB credit card members enjoy 50 per cent discount for every second adult diner (up to eight diners a card) TEL: 6831-6288 INFO: www.meritushotels.com/diningorchard
Roti Prata Extravaganza At Town
For a limited period, Town restaurant's dinner buffet includes roti prata by Casuarina Curry House, accompanied with aromatic curries such as Punjabi-style paneer butter masala, and aloo gobi dry curry with potato and cauliflower. Enjoy pratas with different toppings, such as chicken floss, minced spiced lamb, seafood laksa and chilli crab. Teh tarik and lassi will be prepared on the spot.
WHERE: Town Restaurant, The Fullerton Hotel Singapore, 1 Fullerton Square MRT: Raffles Place WHEN: Till Nov 8, 6.30 - 10.30pm daily PRICE: Sun - Tue, $55++ an adult, $28++ a child aged six - 11; Wed - Sat, $69++ an adult, $34++ a child, inclusive of Seafood Buffet; Wed - Sat, $89++ an adult, $44++ a child, inclusive of Seafood Buffet & BBQ Dinner, & two hours free-flow draught beer & Singapore Slings for adults TEL: 6877-8128 INFO: E-mail email@example.com
Peter Kuruvita At W Singapore
Chef Peter Kuruvita returns to W Singapore to launch a refreshed Seafood From The Heart menu with a sustainable ingredient focus. The dinner spread at The Kitchen Table features items from his own Sri Lankan heritage, including six live cooking stations dishing up curries and other dishes, plus flavours gleaned from his travels around the world and his Australian home, such as confit Petuna ocean trout with puffed freekeh, pea mousse and cucumber.
WHERE: Sentosa Cove, 21 Ocean Way MRT: HarbourFront WHEN: Today & tomorrow, 6 - 11.30pm PRICE: $85++ a person TEL: 6808-7268 INFO: E-mail firstname.lastname@example.org
Alba White Truffles At Gordon Grill
Executive chef Gan Swee Lai presents 12 new creations showcasing aromatic seasonal white truffles from Piedmont in Italy. They include wagyu beef carpaccio, celeriac remoulade, micro greens and creamy white truffle vinaigrette; Hokkaido scallops with Jerusalem artichoke veloute and jamon Iberico; white truffle scrambled eggs with green asparagus; white truffle risotto with parmigiano reggiano cheese; and desserts such as apple tarte tatin with white truffle ice cream.
WHERE: Goodwood Park Hotel, 22 Scotts Road MRT: Orchard WHEN: Nov 1 - 30, noon - 2.30pm, lunch; 7 - 10.30pm, dinner PRICE: Truffle dishes from $8++ - $32++; additional white truffle shavings, $26++ for 2g TEL: 6730-1744 INFO: Go to www.goodwoodparkhotel.com or e-mail email@example.com
Humpback Super Scrumptious Foods
The Seattle-style seafood restaurant salutes healthy and trendy ingredients with a suite of new dishes: Kale ($14++), buttermilk-dressed fresh kale topped with extra-crispy kale chips, compressed pear slices and pecans; Rainbow Trout ($16++) cooked sous vide for nine minutes, with almond milk, egg yolk and pickled mustard seeds; and brined, baked and grilled Cabbage ($10++) with herb cream cheese, crispy quinoa and a dash of chilli oil.
WHERE: 20 Bukit Pasoh Road MRT: Outram Park WHEN: Ongoing TEL: 9772-9896/6750-4461 INFO: www.humpback.sg
Salt Grill & Sky Bar Anniversary Fea5t
To celebrate five years in Singapore, Salt Grill & Sky Bar's Fea5t takes modern Australian cuisine to new heights. Chefs from Salt restaurants in Singapore, Australia, Tokyo and Jakarta will come together with founder Luke Mangan to create five iconic dishes with the finest and freshest Australian produce. The menu will be paired with five Penfolds wines and a Salt-exclusive cocktail.
Weekday Lunch Deal At Witbier
The Kampong Glam cafe and craft beer specialist offers a lunch promotion on its recently expanded food menu. Enjoy 30 per cent off weekday lunches, with no service charge and GST.
WHERE: 30-32 Kandahar Street MRT: Bugis WHEN: Mon - Fri, noon - 4pm TEL: 6294-2377 INFO: www.facebook.com/witbiercafe
Tandoor offers dazzling celebrations for the Festival of Lights, with set menus and buffets including dishes such as pepper-scented Chicken Kali Mirch Curry; Bhindi Jaipuri, spice-dusted crispy okra; Fish Amritsari Tikka; fresh chaats and dosas with chutneys and sambar; and luscious sweets such as Gulkand Rasmalai, cottage cheese dumplings bathed in milk infused with cardamom and rose.
WHERE: Holiday Inn Singapore Orchard City Centre, 11 Cavenagh Road MRT: Somerset WHEN: Nov 8 - 15, lunch set menu: $48++ a person; dinner set menu: $58++ a person; prices inclusive of a glass of Chai Mojito; Nov 8, 10 & 15, lunch buffet $48++ a person, inclusive of free-flow mango lassi and juices; Nov 10, dinner buffet: $58++ a person, inclusive of free-flow mango lassi & juices TEL: 6733-8333 INFO: Go to www.tandoor.com.sg or e-mail firstname.lastname@example.org
Chef Ajim Khan presents four limited-edition Deepavali delicacies, in addition to the contemporary Indian restaurant's regular menus: Dum Ki Lamb Chops ($15 nett), slow-cooked tandoori lamb chops in a Kolkata-style masala infused with onions, yogurt and rose petals; Aachari Chicken Tikka ($12 nett), boneless chicken marinated in pickling spices, skewered and tandoor-roasted; and Rabdi ($6 nett), a traditional yogurt dessert ($6 nett, or paired with syrupy jalebi for $10 nett).
WHERE: 28 Keong Saik Road MRT: Outram Park WHEN: Till Nov 21, 11.30am - 10.30pm, Mon - Sat, closed on Sun TEL: 6221-3280 INFO: www.facebook.com/Indline.sg
Verre Modern Bistro & Wine Bar
The French eatery re-opens as a full-fledged restaurant. New consultant chef Masashi Horiuchi, formerly from L'Atelier de Joel Robuchon, presents modern French cuisine created to synergise with wine. Dishes include charcuterie sharing plates; aromatic black garlic soup; tiger prawns, white and bamboo clams, and octopus oven-baked en papillote; a duo of slow-roasted suckling pig and 12-hour pork shoulder confit; and desserts such as vanilla cheesecake with house-made raspberry or banana-passionfruit sorbet. Verre's cellar spans 750 labels, including the best of Bordeaux classified growths and sought-after wines from top vineyards and artisanal producers. About 30 wines are available by the glass ($15++ to $49++).
WHERE: 8 Rodyk Street MRT: Chinatown WHEN: Mon - Thu, 5pm - midnight; Fri, 5pm - 1am; Sat, 4pm - 1am; Sun, 4 - 11pm PRICE: A la carte dishes from $9++ - $68++; bites from $4++ - $30++; desserts & pastries from $3++ - $17++ TEL: 6509-1917 INFO: www.verre.com.sg
The eatery launches an extended steak menu and other new items. Now on offer are grass-fed and 21-day dry-aged John Stone beef from Ireland, and 360-day grain-fed Black Onyx Black Angus from Australia with MB3+ marbling. Five different cuts are available, plus a tasting platter collating 120g portions of Black Onyx sirloin, John Stone ribeye and John Stone tenderloin. New starters include short neck clams in Tio Pepe sherry broth with chilli and home-made bread.
WHERE: 102 Amoy Street MRT: Telok Ayer WHEN: Ongoing PRICE: A la carte dishes from $10++; steaks from $30++ - $220++ TEL: 9732-5607 INFO: www.sugarhall.sg
Sorby Adams Wine Dinner At Merchants Of Singapore
Dine with the "Adams family" this Halloween. Simon and Jill Adams of Sorby Adams Wines, a boutique producer in Eastern Eden Valley in Australia's Barossa hills with vineyards over 80 years old, will present wines such as 2006 "The Thing" Shiraz, alongside spooky-themed dishes such as Blood-Curdling Borscht Soup and Creepy Crawly Crayfish on Squid Ink Pasta. The dinner guest dressed in the best Halloween costume will win a corporate wine-tasting function. Limited to 30 seats.
WHERE: 443 Joo Chiat Road MRT: Eunos WHEN: Tomorrow, 7.30pm PRICE: $118++ a person TEL: 6440-0892 INFO: www.merchantsofsingapore.com.sg
San Patrignano Wine Dinner At Osteria Mozza
Spend an evening in Osteria Mozza's wine cellar with vintages from producer San Patrignano, established in Italy's Emilia-Romagna region, paired with a six-course menu. Experience matches such as garganelli pasta and ragu Bolognese with the Ora Sangiovese di Romagna Superiore 2013; and cappelletti di vitello with black truffles, and the Avi Sangiovese di Romagna Superiore Riserva 2008.
WHERE: The Shoppes at Marina Bay Sands, 2 Bayfront Avenue, B1-42-46 Galleria Level MRT: Bayfront WHEN: Nov 11, 5 - 11pm PRICE: $149++ a person TEL: 6688-8868 INFO: E-mail email@example.com; go to singapore.osteriamozza.com
Rum Pairing Dinner At The Pelican
The Pelican's head chef Jonathan Sparber and Suntory brand ambassador Jamey Merkel present a dinner matched with premium rums. Sample combinations such as scallop, snapper and clam ceviche with Cruzan Estate Light Rum, a blend of rums aged for one to four years in American oak; and wood-fire grilled prawn and octopus skewers with pineapple chilli relish, basil sauce and pickled vegetables, paired with the robust licorice and molasses flavours of Cruzan Black Strap Rum. Limited to 50 seats. Reservations required.