Highlights

The Rose Champagne Dinner

Four female chefs - Petrina Loh of Morsels, Josephine Loke of 665°F steakhouse at Andaz Singapore, group pastry chef Jasmin Chew of Stellar and former group executive chef of 28 Hongkong Street and now-defunct Crackerjack's Alysia Chan - will showcase a menu based on edible flowers. Produce such as Hokkaido scallops and duck breast will take centre stage alongside flowers such as hanaho and oxalis.

The dishes will be paired with rose from champagne houses such as Moet & Chandon, Veuve Clicquot and Ruinart.

When: March 22, 7pm

Where: Morsels, 01-04, 25 Dempsey Road

Price: $98.40++ (HSBC cards), $123++ (other payment modes)


Treasures of the Nyonya Garden with the wines of Cape Mentelle

National Kitchen will showcase dishes made with forgotten fruit and vegetables. Tuck into barramundi with sambal buah binjai (a spicy and tangy salad made with the fruit of the binjai tree) and daun kaduk otak otak (otak made with wild pepper leaves). Other highlights include grilled ribeye with green peppercorn and sambal hijau, and kueh for dessert.

When: April 7, 7pm

Where: National Kitchen by Violet Oon, 02-01 National Gallery, 1 St Andrew's Road

Price: $102.40++ (HSBC cards), $128++ (other payment modes)


A Celebration of Briyani by #GlobalMatSoulKitchen

Chef Ahmad Zahid, famed for his underground biryani kitchen, will serve four types of biryani with sides and condiments such as jackfruit curry and honey sambal chicken. The dishes will be paired with drinks from mulled plum with roselle to a celery, hibiscus and juniper tonic with cracked pepper.

When: April 12, 7pm

Where: StraitsKitchen, Grand Hyatt Singapore, 10 Scotts Road

Price: $70.40++ (HSBC cards), $88 (other payment modes)


Sustenir Agriculture presents The Farm-to-Table Dinner with the wines of Cloudy Bay

Celebrate local produce with a five-course menu put together by five chefs including David Pynt of Burnt Ends. Dishes include an egg custard with crabmeat, spinach and mushroom consomme made with Freedom Range Eggs; and beer-can chicken with 2015 Cloudy Bar Pinot Noir.

When: March 21, 7pm

Where: Mezza9 Party Room, Grand Hyatt Singapore, 10 Scotts Road

Price: $126.40++ (HSBC cards), $158++ (other payment modes)


Shambala - A Holistic Vegan Dining Experience

The vegan dinner will start with canapes, followed by a six-course meal with dishes such as rose of dragon fruit, vegetable garden, orange basil sauce paired with light black tea with turmeric, saffron and cacao nibs; a charcoal tempura platter with sesame sauce paired with Furinbizan junmai sake; and duo of ravioli in a cashew nut basil sauce with truffle espuma paired with Kinunoaji junmai daiginjo sake.

When: March 27, 7pm

Where: Mezza9 Party Room, Grand Hyatt Singapore, 10 Scotts Road

Price: $102.40++ (HSBC cards), $128++ (other payment modes)

A version of this article appeared in the print edition of The Sunday Times on March 11, 2018, with the headline 'Highlights'. Print Edition | Subscribe