Dining Guide: April 3 to 9

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, though, 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. In its latest round of changes to the menu, new dishes have been introduced, featuring both 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.

SPRING HIGHLIGHTS AT PUTIEN. The restaurant’s new spring menu, aptly dubbed Sowing In Spring — Sprouts Of Delicacy, features specially flown-in broad beans and bamboo clams, freshly picked from the coastal regions of Putian in China’s Fujian province. The former are hand-harvested and served sauteed with a dash of salt. The latter can be prepared in a variety of ways — stir-fried, steamed or boiled, or baked and served on a hot plate. Until May 31 at all outlets. Visit http://www.putien.com for information.

YAMAGATA WINES AT KEYAKI. In a rare partnership, Keyaki at Pan Pacific Singapore will be working with renowned Yamagata-based Japanese winery Takahata Winery to create a seasonal teppanyaki menu. The seven-course dining experience will showcase some of the finest ingredients from the Yamagata prefecture paired with handpicked Takahata vintages. Presented solely at the teppanyaki counter of Keyaki, seats are limited to 18 each evening. Six premium vintages will be featured, including the Kamiwada Pinot Blanc 2012 and Barrel Aged Barrique Chardonnay 2012, enjoyed with delicacies from Yamagata, such as imonibachi (a potato and meat soup), kajika (frog), sakura salmon and wagyu fillet. April 3. Dinner only. S$180 per adult. Call 6826 8240.

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.

THE CLIFF. To mark its 10th anniversary, The Cliff has revamped its menu with dishes such as Six Textures Of Oysters prepared in six different hot or cold ways; Torchon of Foie Gras, and the highlight of the new menu - Pan-fried US Prime Tenderloin, with a tender prime cut, full of flavour-packed juices. The new dessert menu will be revisiting popular traditional desserts such as Millefeuille Glacee and Chestnut Macaron. Ongoing, The Sentosa, A Beaufort Hotel. Contact 6371 1425 or email dining [at] thesentosa.com.

NIPS AND SIPS AT BOCHINCHE. Take a deserving mid-week break over a scrumptious Argentine classic paired with an amazing selection of wines. The combination of the much-raved-about Provoleta, served with almonds and honey, and a carafe of house wine (red or white) is now available every Wednesday (7pm to 11pm) for S$39 and can be enjoyed at its alfresco area. There is also a 20 per cent discount on all bar snacks and cocktails, wine and spirits. Ongoing. Bochinche, 22 Martin Road, #02-01. Call 6235 4990.

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.

Dining Guide: April 3 to 9