Dining Guide: April 10 to 16

GLOBAL PLATES OF PLEASURE AT 10 AT CLAYMORE. Designed to encapsulate the essence of destinations in the Pacific Rim, this is an ala carte buffet featuring petite portions prepared a la minute. The eight creations include Canadian cod in honey shoyu glaze, spicy Korean Imperial Kimchi Kurobuta pork and crackling Japanese soft shell crab topped with fluffy chicken floss, as well as South-east Asian flavours such as the tangy Duck Som Tam, Penang prawn noodles and Singapore rojak. For hearty mains, Australian grilled beef and the saffron New Zealand lamb pilaf, braised in a traditional tajine, should satisfy. Dinner is priced at S$62 (Monday to Thursday), and S$68 (Friday to Sunday). Sunday brunch is at S$72 per person. Until April 30. Call 6831 6686.

ADMINISTRATIVE PROFESSIONAL WEEK AT ELLENBOROUGH MARKET CAFE. Treat your admin professionals to a sumptuous buffet lunch of international, Peranakan and local specialities. Tantalising favourites include succulent tiger prawns and Canadian black mussels at the Seafood On Ice station as well as hot mains such as abalone omelette, oxtail stew and braised sea cucumber with black mushroom. Not-to-be-missed signatures include the ayam buah keluak and kueh pie tee, as well as Penang laksa prepared a la minute. A creme brulee makes a nice finish, though you’d want to try the restaurant’s famed durian pengat. Priced at S$48 per person. April 21 to 25. Call 6239 1848.

EXCLUSIVE CHAMPAGNE DINNER AT RAFFLES GRILL. For one night only, Raffles Grill and Raffles Singapore Wine Director Stephane Soret present an effervescent evening featuring four exclusive champagne houses with their remarkable bubbly. Also included is the exclusive Corteaux Champenois Grand Cru, a rarely-made and much enjoyed still red wine made from the pinot noir grape, imported directly from the grower. The champagnes are complemented by an exquisite four-course dinner created by Executive Sous Chef Mickael Le Calvez. Priced at S$198 per person (including the champagne). April 26. Call 6412 1816.

THE MACALLAN WHISKY DINNER AT FAT COW. Complementing the delicate flavour of tuna, chopped and served with sushi rice, salmon roe and smoked salt is The Macallan 15, aged in a combination of bourbon and sherry oak casks, to start the meal. Whisky fans will be anticipating the pairing of the label’s renowned 18 Years Old with charcoal-grilled pureblood Blackmore Ranch wagyu seasoned with black garlic, served with Japanese sweet potato and Macallan butter. Dessert is an interesting union of The Macallan Old Fashioned cocktail and yuzu sorbet served with white miso biscuit and milk pudding. The four-course set dinner menu is priced at S$138 per person. Until April 30. #01-01 Camden Medical Centre.

Call 6735 0308.

NEW MENU AT JAMIE’S ITALIAN SINGAPORE. The latest round of changes to the menu features typical Jamie twists on familiar favourites and true Italian classics done well. New starters include Italian Spiced Chicken Wings with smoked arrabbiata sauce, as well as Cauliflower And Parmesan Fritters, accompanied by a fiery tomato sauce and a scattering of crispy sage. Highlights featuring its freshly made pasta include the Pumpkin Tortellini, stuffed with sweet roasted squash, lemony ricotta and aged Parmesan. Alternatively, there is the Truffle Tagliatelle — an aromatic, silky bowl that combines freshly foraged black truffles, butter, Parmesan and nutmeg. Earning a more permanent place on the menu is last Christmas’ top pick: Jamie’s Italian Signature Porchetta, well-marinated slow-cooked pork belly topped with crisp fennel crackling and a bright, zingy watercress salad. Ongoing. Call 6733 5500.

TREASURES OF THE SEA AT PLAZA BRASSERIE: Added to the familiar line-up is the new salmon live station dishing out four variations of Norwegian salmon, such as sea-salt crusted salmon with bread stuffing, and a grilled fillet served with sambal. Over at the crustacean live station, diners can pair a variety of clams, prawns and crab with a selection of sauces. Although they might want to reserve space for Executive Chef Jackson Goh’s speciality curry fish head. Other highlights include a lobster porridge, Nyonya steamed fish and a Cambodian-style wok-fried chicken. PARKROYAL on Beach Road. S$62 per adult, S$37 per child (4 to 12 years old). Until April 30. Call 6505 5710.

ITALIAN BLACK TRUFFLE AT DISTRICT 10: Chef Luca’s cuisine will include black truffle inspired creations for this season. The menu includes a familiar pairing of homemade angel hair pasta with a light Parmesan cheese sauce (S$36) Alba black truffle. Diners can even have it on a traditional pie: The Pizza Fornarina (S$36) features a medley of tomato, sauteed garlic spinach, egg and mozzarella, topped with the prized Piedmont fungi. The Black Angus Beef Burger with Alba black truffle (S$36, served with truffle fries) gives new meaning to a gourmet burger. Available until April 18 for lunch (Mon-Fri) and dinner (daily). Call 6738 4788.

STRAITS CUISINE AT REVAMPED ORCHARD CAFE: This buffet’s new focus places Asian cuisine in the spotlight. Executive Chef Paul will be serving up an array of Asian roasts, from roast pork belly and duck to char siew; his signature dishes, such as Nyonya Hokkien mee, fish curry, steamed black cod otah, sambal stingray, along with oyster omelette. Even the kitchen’s celebrated kueh pie tee gets a boost with a topping of buah keluak. Regulars can look forward to other traditional favourites that include Ah Huat Braised Fatty Pork (with steamed buns), freshly prepared Nyonya laksa and slow-cooked beef cheek rendang with Nyonya spices. Available for lunch (S$48) and dinner (S$68) at Orchard Hotel. Ongoing. Call 6739 6565.

DIM SUM LUNCH AT HAI TIEN LO. New Dim Sum Chef Lee Siaw Cheen is now serving up 20 varieties of dim sum at the Pan Pacific Singapore’s new weekday a la carte dim sum lunch buffet (S$48 per adult) at its renowned Cantonese restaurant. Diners will also appreciate the extensive selection of 35 soups, signature dishes, dim sum and desserts that make up the buffet. Four new creations share the spotlight, such as deep-fried yam puff with foie gras, and steamed Berkshire pork char siu buns (limited to one per guest). There’ll still be unlimited servings of popular picks though, such as steamed buns with abalone and Ham Shui Gok. Ongoing. Mondays to Fridays (except public holidays). Hai Tian Lo, Pan Pacific Hotel. Call 6826 8240.

BISTECCA SET LUNCH MENU. Bistecca Tuscan Steakhouse’s set lunch menu (starting at S$38 for three courses, or a four-course meal at S$45) means diners can choose to satisfy their meat cravings with a charcoal-grilled 200gm Wagyu-Holstein hanging tender. Ongoing, Bistecca Tuscan Steakhouse. For more information, visit www.bistecca.com.sg.

TIONG BAHRU BAR. Launched last year, award-winning Chef Daniel Sia of The Disgruntled Chef collaborated with Tiong Bahru Bar, coming up with a new Local Remakes Edition Menu, offering small portions of local favorites such as kong bak pau (S$3), chilli crab with fried mantou (S$14), shrimp paste chicken tulips (S$12) and laksa prawn toast (S$10). Ongoing. 3 Seng Poh Road, #01-01. Call 6438 4380.

GATTOPARDO REVAMP. Italian-Mediterranean restaurant Gattopardo has reopened with a new menu. The seasonal winter menu brings dishes such as Busiate, a spiral-shaped pasta dish with toasted Trapani almond pesto and tomato confit; Tasmanian Petuna Ocean Trout, served with persimmon and leek; and signature dishes from the old menu. Ongoing, Gattopardo, 34/36 Tras Street. Email reservations [at] gattopardo.com.sg for reservations.