Happenings - Food

Morganfield’s Christmas feast. PHOTO: MORGANFIELD'S



Morganfield's Free Hickory BBQ Sticky Bones

Morganfield's Singapore VivoCity is serving up free half slabs of its Hickory BBQ Sticky Bones to the first 200 dine-in guests on Sept 17 to celebrate the restaurant's fourth anniversary. For the whole weekend, customers can also have the signature Sticky Bones at two half slabs for $40++ (usual price $27.90++ each) at all outlets (offer applies at VivoCity after the free half slabs have been given out).

WHERE: 01-51A VivoCity, 1 Harbourfront Walk; other outlets at The Star Vista & Suntec City MRT: HarbourFront WHEN: Sept 17 (11am - midnight) & Sept 18 (11am - 11pm) PRICE: $40++ for two half slabs of Sticky Bones TEL: 6225-0501 (VivoCity) INFO: www.morganfields.com.sg

Hi-Tea In The Park At Hotel Fort Canning

Each set of Hotel Fort Canning's new Hi-Tea In The Park is served on a custom hardwood frame. Highlights include Coronation Chicken Tartlets with a hint of curry, seafood kueh pie tee with crunchy bay shrimp, smoked duck with tropical fruit tartlets, Norwegian smoked salmon and cucumber sandwiches with caviar, chocolate eclair minis and assorted macaron minis.

WHERE: Salon & Tisettanta Lounge, Hotel Fort Canning, 11 Canning Walk MRT: Dhoby Ghaut WHEN: 3 - 6pm daily PRICE: $25++ a person (TWG tea or coffee); $35 (glass of Prosecco); $75 (bottle of Prosecco) TEL: 6799-8809 INFO: E-mail fnb@hfcsingapore.com

Clitoria TernaTea At Hotel Vagabond

Enjoy tea time at Hotel Vagabond with a buffet of canapes with free-flow French Press coffee and colour-changing teas, while watching performances by the hotel's artists- in-residence - choreographer and conceptual artist Kate March and Icelandic singer-songwriter Kria, protege of singer-songwriter Bjork.

WHERE: 39 Syed Alwi Road MRT: Lavender WHEN: Sept 17, 3 - 6pm PRICE: $30++ a person, $45++ includes glass of champagne TEL: 6291-6677 INFO: E-mail info@hotelvagabondsingapore.com

Journey Through The Royal Palaces Of India

Chef Manjunath Mural of The Song of India, the first Indian Michelin-starred chef in South-east Asia, will create off-the-menu selections for a one- night dinner for the inaugural Local Michelin Chef Showcase, organised by Robert Parker Wine Advocate. The menu has dishes such as Bhatti Ka Quail, Vazlai Prawn, Chicken Joshina and Nizami Kacchi Handi Chicken Biryani.

WHERE: 33 Scotts Road MRT: Newton WHEN: Sept 30, 7pm PRICE: 298++ a person, book tickets at guide. michelin.sg/en/local-michelin-chef- showcase TEL: 6836-0055 INFO: E-mail namaste@songofindia.com

New Sunday Brunch At Oscar's

Conrad Centennial Singapore's new Sunday brunch at Oscar's has plenty of seafood choices, with oysters, lobsters, snow crab legs, Cherrystone clams, Chilean half-shell scallops and a sashimi section of tuna, salmon, hamachi (yellowtail) and ika (squid). The carving station offers crispy, confit-style London roast duck and oven-cooked US prime rib. Also expect fresh pasta and popular local fare such as laksa and bak chor mee.

WHERE: Oscar's Restaurant, Conrad Centennial Singapore, 2 Temasek Boulevard MRT: Promenade WHEN: Sundays till Nov 30, 12.30 - 3.30pm PRICE: $98++ a person; $118++ (free-flow wine & selected cocktails); $158++ (free-flow Champagne, wine & selected cocktails); $40++ for children aged six - 12 TEL: 6432-7481 INFO: E-mail sinci.oscars@conradhotels.com, quote OscarsHC to get one complimentary meal for every three paying adults

Dessert Pop Up By Iron Chef Thailand Pastry Edition Winner

Neon Pigeon, which serves Japanese food and Japanese-inspired cocktails, is hosting Jason Licker, winner of Iron Chef Thailand Pastry Edition, with four of his speciality desserts alongside its dishes and cocktails. Items being served by chef Licker include white chocolate sake cream with yuzu-scented berries and salted toffee crunch; matcha puff with coconut tapioca and coconut crumble; Saigon cinnamon tart with ginger ice cream; and cappuccino with passion fruit, banana and coffee with a touch of whisky.

WHERE: 1 Keong Saik Road MRT: Outram Park WHEN: Till tomorrow PRICE: Desserts $16 each TEL: 6222-3623 INFO: www.neonpigeonsg.com


Minion Mooncake Mania, French-Inspired Mid-Autumn Creations At RWS

The Minion Mooncakes set, available at Universal Studios Singapore in Resorts World Sentosa, includes four thin-crust baked mooncakes in the faces of Minion characters. The mooncakes come in matcha, banana, pandan and red bean flavours and are encased in a Minion-yellow box along with a Minion lantern. French-inspired creations from Joel Robuchon Restaurant are $95+ for a box of nine snow skin mooncakes, while Feng Shui Inn's premium white lotus paste with wild cordycep, pearl powder and red bean custard mooncakes are $88 nett for a box of six.

WHERE: Minion set, kiosk outside Hollywood China Bistro, Universal Studios Singapore, 8 Sentosa Gateway MRT: HarbourFront WHEN/PRICE: Minion set, $58, till next Thursday (theme park hours); Joel Robuchon, $95+, pre-orders close tomorrow; Feng Shui Inn, $88 nett, pre-orders close on Mon TEL: 6577-7888 (Joel Robuchon), 6577-6599 (Feng Shui Inn) INFO: E-mail robuchon@RWSentosa.com, fengshuiinn@RWSentosa.com


UsQuBa Grill & Whisky Bar's Platters For Two

UsQuBa Grill & Whisky Bar will be at the heart of the action at the Singapore Grand Prix with Michelin-starred group executive chef Guven Uyanik presiding over the restaurant's Josper grill. Diners will be served meats, fish and seafood. They can choose from a Seafood Platter ($188++ a person), with grilled lobster, Hokkaido scallops, grilled Japanese squid, a dozen Irish oysters and a Grilled Seabass; a Meat Platter ($198++), with Aberdeen Angus steak, foie gras, Dorper lamb rack, kurobuta pork belly and Yamaguchi baby chicken; and the Mix Platter ($188++). The platters are ideal for two to share.

WHERE: 02­03B One Fullerton, 1 Fullerton Road MRT: Raffles Place WHEN: Sept 16 - 18 PRICE: Platters, $188++ - $198++ a person; four- course set, $80++ a person; add $100++ for wine, beer & non-alcoholic drinks; add $180++ for free-flow Dom Perignon & Balvenie Whisky; children (aged eight - 16) platters, $68++ a person (add $12++ for free-flow soft drinks) TEL: 8723­6378 INFO: E-mail reserve.onefullerton@usquba.com

Cure's Special F1 Menu

Cure, the modern European bistronomy-focused restaurant, is offering a special F1 menu as an alternative to race-side dining. The eight-course menu by chef-owner Andrew Walsh will have signatures such as sourdough bread with bacon butter and whisky-brined fermented cabbage; foie gras brulee with burnt cinnamon sugar; and wagyu beef dumpling with seaweed dashi, mushroom and quail egg. The menu also includes new dishes such as Silver Hill Farm duck breast with confit leg and sour endives, as well as pumpkin granola with burrata curd and sage milk gel.

WHERE: 21 Keong Saik Road MRT: Outram Park WHEN: Sept 16-18 PRICE: $170++ a person, includes glass of Henri Giraud Champagne & a dram of Connemarra Irish Whisky with petit fours TEL: 6221-2189 INFO: E-mail reserve@curesingapore.com

F1 Grand Champagne Brunch @ Mezza9

Mezza9's Grand Champagne brunch at the Grand Hyatt will feature nine dining experiences, complete with free-flow Perrier Jouet Grand Brut champagne; 10 premium red and white wines; beers; mojitos; bloody marys; and two specially designed F1 martinis, from just $178++. The brunch will also feature a premium selection of wines such as the Cabernet Sauvignon from Parker Coonowara Estate rated by Australian wine critic James Halliday as a 94- pointer; the Robert Parker 89-pointer Chablis from Domaine Louis Michel et Fils; the James Halliday 92-pointer Mitolo Jester Shiraz from McLaren Vale; as well as the outstanding and rich Bodegas Muga Rioja Reserva, which is rated at an incredible 90 points by Wine Spectator.

WHERE: Grand Hyatt Hotel, 10 Scotts Road MRT: Orchard WHEN: Sept 18, 11.30am - 3.15pm PRICE: $138++ - $198++ a person; $89++ for children (aged three - 12) TEL: 6732-1234 INFO: E-mail mezza9.sg@hyatt.com

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A version of this article appeared in the print edition of The Straits Times on September 09, 2016, with the headline Happenings - Food. Subscribe