FOOD
PROMOTIONS
Odyssey Brunch At The Clifford Pier
The Clifford Pier's fourth instalment of the Odyssey Brunch on Sunday will feature an international seafood selection of freshly shucked oysters, chilled Alaskan king crab legs, Boston lobster and poached tiger prawns. There will also be cognac-flamed lobster bisque, steamed black mussels, king salmon confit and gravlax (dill-cured salmon). The charcuterie platter will feature a selection of Jamon Iberico, Parma ham, duck rillettes and foie gras torchon. At the carving station, the culinary team will present garlic roast lamb legs, slow-roast ribs and red wine-braised short ribs. Desserts include crepe suzette with chocolate and caramelised bananas, hot waffles with maple syrup, mixed berries compote and chocolate sauce.
WHERE: The Fullerton Bay Hotel, 80 Collyer Quay MRT: Raffles Place WHEN: Sun, 12.30 - 3.30pm PRICE: $398++ a person (free flow of Dom Perignon), $198++ (free flow of Ruinart Blanc de Blancs), $168++ (free flow of Veuve Clicquot Yellow Label Brut; $108++, $60++ for each child (free flow of juices & soft drinks) TEL: 6597-5288 INFO: www.fullertonbayhotel.com/dining
Fat Cow Celebrates Sakura Matsuri With Kobe Beef
To celebrate the cherry blossom season, Fat Cow has launched a six-course Sakura Matsuri menu featuring Kobe beef and seafood dishes starting with the Kobe Wagyu (ribeye) Tartare with crispy lotus root chips and aonori. Next is the Kobe Beef Nigiri Zushi, and Tara No Me To Arare Tempura Mori which offers a crunch with its tempura tiger shrimp, shiitake, satsumaimo, ooba and Japanese sprint fatsia sprouts. Other dishes include Kaisen Mini Bara Chirashi and the Kobe Sumibiyaki Tasting Plate. The Sakura Anmitsu - Japanese rice flour dumplings with sweet bean paste - ends the evening.
WHERE: Camden Medical Centre, 1 Orchard Boulevard, 01-01 MRT: Orchard WHEN: Till April 30, lunch: 12 - 3pm, dinner: 6 - 11pm PRICE: $380++ a person TEL: 6735-0308 INFO: E-mail enquiry@fat-cow.com.sg
Caveman's Supper For FYR's First Year
FYR Cycene Ond Drinc (fire kitchen and drink) is celebrating its first anniversary this month with a new "pre-historic" item on the menu: the Caveman's Supper. Use your hands to eat from an extra-large sharing platter (for four or five people) of suckling pig, whole chicken, beef short ribs, lamb ribs, pork belly, tripe and marrow bones - grilled, flamed, charred and toasted. A selection of grill-roasted wild vegetables, potatoes and bacon is served on the side. The meat platter comes with homemade sauces - black truffle, green chilli pesto, belacan and peppercorn. For dessert, it is bacon vanilla ice cream, while the signature Caveman's Cocktail is served with an element of fire.
WHERE: 19 Boon Tat Street MRT: Telok Ayer WHEN: Mon - Sat, 6.30 - 11pm PRICE: $150++ a platter (for up to five people), Caveman's Cocktail: $12++ TEL: 6221-3703 INFO: www.facebook.com/FYRBTS
Teochew Porridge Lunch At Grand Mercure's Jia Wei
Hotel Grand Mercure Singapore Roxy's Jia Wei Chinese Restaurant Teochew Porridge Lunch features more than 15 signature Teochew-style dishes such as Braised Pork Belly, Crispy Fish Skin and items from its a la carte menu. The meal comes with free-flow porridge and condiments.
WHERE: Hotel Grand Mercure Singapore Roxy, 50 East Coast Road, Level 2 MRT: Eunos WHEN: Till April 30, 11.30am - 3pm (Mon - Fri except public holiday) PRICE: $16.80++ a person (minimum two people) TEL: 6340-5678 INFO: E-mail H3610-FB7@accor.com
Omakase-style Cantonese Cuisine By Yan's Chef Chan
Yan's master chef Chan Kung Lai has introduced "omakase" (leave it up to the chef) to his traditional Cantonese cuisine. Omakase is often available only at top Japanese restaurants. Chef Chan and his team will handpick the freshest ingredients of the day from markets and wholesalers. In its first instalment, diners can expect rare ingredients such as the exceptionally large king grouper which can weigh up to 20kg and Argentinian beef tenderloin which is known for its superb quality. Wine-pairing will also be available.
WHERE: National Gallery Singapore, 1 St Andrew's Road, 05-02 MRT: City Hall WHEN: Ongoing; lunch: 11.30am - 2.30pm; dinner 6 - 10:30pm PRICE: $60++ a person (six courses) TEL: 6384-5585 INFO: E-mail reserve@yan.com.sg
Alkaff Mansion Ristorante's One-For-One Offer
Alkaff Mansion Ristorante is having a one-for-one dining deal this month for its four-course Gourmet Set Menu for lunch and dinner. The one-for-one offer extends to wine-pairing as an add-on to the set menu. Highlights of the menu include a choice of main course of Beef Tenderloin with porcini mushroom served with mashed potato, green asparagus and San Marzano cherry tomatoes or Cod Fish served with potato and bacon souffle in cauliflower sauce, as well as the Potato Gnocchi in lobster ragu with fresh mint.
WHERE: 10 Telok Blangah Green MRT: Telok Blangah/Redhill WHEN: Till April 30 PRICE: $98++ a set (wine-pairing add-on: $68++) TEL: 6510-3068 INFO: E-mail enquiry@alkaff.com.sg
WORLD GOURMET SUMMIT
Jaan Welcomes S. Pellegrino Young Chef Winner Mark Moriarty
S. Pellegrino Young Chef of the World 2015 winner Mark Moriarty and Jaan's chef de cuisine Kirk Westaway will be presenting a five-course lunch menu and eight-course dinner menu next week in a culinary partnership. Chef Moriarty's winning dish from the S. Pellegrino Young Chef competition - blowtorch-charred whole celeriac marinated in an Irish-style miso made of cooked pearl barley and fermented hay, topped with hazelnuts - is on the dinner menu. Chef Westaway will present his signature Heirloom Tomato Collection, a seemingly simple dish that involves an elaborate process of dehydrating and rehydrating heirloom tomatoes, topped with Burrata cheese and a refreshing basil sorbet. The lunch menu features dishes such as salted cod with anchovies and alliums, as well as Brittany pigeon paired with truffled barley and jus gras.
WHERE: Equinox Complex, 2 Stamford Road, Swissotel The Stamford, Level 70 MRT: City Hall WHEN: Mon - Thu; lunch: 12 - 2.30pm; dinner: 7 - 10pm PRICE: Lunch: $128++ a person; dinner: $258++ a person TEL: 6837-3322 INFO: E-mail: reservations@equinoxcomplex.com
Fermin Iberico Dinner With Javier Aranda
Fine-food supplier Indoguna will present pork from Fermin in this feast at Binomio restaurant prepared by Chef Javier Aranda, who will create recipes highlighting the pork's quality and outstanding cuts. Chef Aranda was chosen as a breakout chef in 2012 at the Madrid Fusion Culinary Congress. He has since opened his own establishment in Madrid and will bring his culinary skills and, together with Chef Jose Alonso, will provide diners with a Spanish spread that will uphold the richness of the Spaniard tradition.
WHERE: Binomio, 20 Craig Road, 01-02 MRT: Tanjong Pagar WHEN: Mon, 7 - 10pm PRICE: $248+ a person (dress code: lounge suit) TEL: 6557-0547 INFO: www.binomio.sg
Highland Park Dinner Featuring Glenn Bowman
The freshest and finest produce from Scotland, paired with the distinguished Highland Park whiskies - voted The Best Spirit In The World thrice - will be the highlight of this dinner at Wooloomooloo with chef Glenn Bowman. The evening's menu will include items such as Argyll Half Shell Scottish Scallop, Crispy Skin North East Scottish Cod, Scotch PGI Sirloin, Chocolate Indulgent Cake and a selection of Scottish cheeses.
WHERE: Wooloomooloo Steakhouse, 2 Stamford Road, Swissotel The Stamford, level 3 MRT: City Hall WHEN: Tue, 7 - 10.30pm PRICE: $228+ a person (dress code: lounge suit) TEL: 6338-0261 INFO: www.wooloo-mooloo.com
Super Magnum Champagne With Reto Mathis
Master chef Reto Mathis helmed one of the leading events in the world - the St Moritz Gourmet Festival. He and hosting chef Christopher Millar will be presenting the evening's Champagne Topless Club dinner, with dishes such as Confit Of Lake Trout Fillet and Wagyu Robespierre with grana chips and truffles.
WHERE: Stellar At 1-Altitude, 1 Raffles Place, level 62 MRT: Raffles Place WHEN: April 15, 7 - 11pm PRICE: $388+ a person (dress code: lounge suit) TEL: 6438-0410 INFO: E-mail: info@1-altitude.com
SECRETARIES' WEEK
April Happenings At The Four Seasons
This month, Four Seasons Hotel Singapore's One-Ninety restaurant has a refreshed menu featuring new mains such as Kurobuta Pork Belly and Grilled Spanish Octopus. During Secretaries' Week (April 25 - 30), the hotel's restaurants will be giving out L'Occitane gift packs to secretaries. The hotel's newly renovated Jiang-Nan Chun is known for its signature Peking Duck and barbecued meats as well as dim sum and claypot dishes. For whisky and cigar lovers, partake in the newly launched cigar- and whisky-pairing at One-Ninety Bar.
WHERE: Four Seasons Hotel Singapore, 190 Orchard Boulevard MRT: Orchard WHEN: Till April 30 TEL: One-Ninety: 6831-725, Jiang-Nan Chun: 6831-7220 INFO: www.fourseasons.com/singapore
Set Lunch, Buffet Spread At Sheraton Towers Singapore
Administrative professionals dining at Sheraton Towers Singapore's The Dining Room and DOMVS The Italian Restaurant during Secretaries' Week will receive a surprise door gift. The four-course DOMVS set lunch comprises Artichoke Salad, Pumpkin Soup, Grilled Baby Chicken served with creamy mushroom sauce (or Grilled White Pomfret served with caponata) and Strawberry Meringue Pie with chocolate sauce. At The Dining Room, the lunch buffet spread will feature fresh ocean catch, Western mainstays such as Roasted Prime Rib of Beef and Lamb Rack and Asian favourites such as the signature Sheraton Laksa and Yang Zhou Fried Rice as well as desserts such as Almond Peach Crumble, Lemon Chia Seed Butter Cake and creamy Cempedak Pengat with sago.
WHERE: Sheraton Towers Singapore, 39 Scotts Road MRT: Newton WHEN: April 25 - 29 PRICE: $52 - $68 a person; $34 for each child aged six - 12 TEL: 6839-5621 (The Dining Room), 6839-5622 (DOMVS The Italian Restaurant) INFO: www.sheratonsingapore.com
NEW MENUS
New Set Lunch Menu At Nara Japanese Restaurant
Nara Japanese Restaurant has just launched a new premium set lunch menu with items such as Kurobuta Shogoyaki (sauteed black pork slices in ginger sauce, $21++), Unadon Set (grilled unagi in teriyaki sauce over Japanese white rice, $17++), Chirashi Set (fresh assorted raw fish and seafood on sushi vinegar rice, $19++) and Truffle Oil Inaniwa cold udon with crispy baby sardine (April Chef Special, $28++). All sets include miso soup, salad, appetiser of the day and fruit. The Kurobuta Shogoyaki for lunch is a lighter version of the one on Nara's teppanyaki a la carte dinner menu.
WHERE: Goldhill Centre, 167 Thomson Road MRT: Newton WHEN: Till September; lunch: 11.30am - 2.30pm; dinner: 5.30 - 10.30pm PRICE: New set lunch menu: $15++ - $26++; add-ons: $3++ - $8++ TEL: 6256-6568 INFO: E-mail nara@blessenridge.com
Meatliquor Introduces Lighter Options In New Rabbit Menu
Burger group Meatliquor has refreshed its menu with lighter options, in conjunction with its new lunch opening hours (Thu to Sat, 11.30am to 2.30pm). It is serving up a slew of "rabbit-style" dishes which include crisp salads and a seafood appetiser. There are three new salad offerings - the vegetarian Chop Salad ($12++) featuring boiled egg, cucumber, croutons, blistered red pepper and corn, topped off with honey mustard dressing and crystalised sunflower seeds; the Wedge Salad ($15++) featuring Iceburg lettuce, crispy bacon, blue cheese, cherry tomatoes and ranch dressing; and the Buffalo Cucumber ($8++) with crisp, cool, cucumber tossed in Frank's hot sauce, roasted garlic and sprinkled with blue cheese. There is also a new crustacean appetiser - the Margarita Prawn Cocktail ($18++) with freshly poached prawns, celery salt and housemade cocktail sauce.
WHERE: 99 Duxton Road MRT: Tanjong Pagar/Outram Park WHEN: Lunch: Thu - Sat, 11.30am - 2.30pm; dinner: Mon - Thu, 5 - 11pm; Fri - Sat, 5pm - 1am PRICE: Burgers: $18++ - $50++; fries: $6++ - $18++; salads: $8++ - $15++ TEL: 6221-5343 INFO: E-mail info@meatliquor.com.sg
