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Dining guide: May 28 to June 3

MORE THAN THE USUAL TREATS AT BAO TODAY. Under the supervision of Chef Wong from Hong Kong, Bao Today’s selection of dim sum is made fresh daily. But as its name implies, regulars frequent its three outlets (at 313@Somerset, Marina Square Mall and Hotel Rendezvous) for its unique take on the traditional bao, such as the Half Bao — literally one half of a whole bun, filled with a mix of mushrooms, Chinese sausage, shrimp, chicken meat, salted egg yolk and pork. Steamed whole buns in unique flavours include fillings such as black sesame, sesame skin chicken (a dark-coloured dough encasing a combination of chicken and asparagus), chicken, pork and peanut, as well as sweet white sesame paste filling coloured black (Wang Chao Sesame Skin Bao). Complementing these are Hong Kong café staples such as its XO Sauce Think Think Noodles, curry chicken and an assortment of claypot congee. Visit http://www.baotoday.com.sg/ for contact details.

Bao Today's Half Bao is literally one half of a whole bun, filled with a mix of mushrooms, Chinese sausage, shrimp, chicken meat, salted egg yolk and pork.

Bao Today's Half Bao is literally one half of a whole bun, filled with a mix of mushrooms, Chinese sausage, shrimp, chicken meat, salted egg yolk and pork.

MORE THAN THE USUAL TREATS AT BAO TODAY. Under the supervision of Chef Wong from Hong Kong, Bao Today’s selection of dim sum is made fresh daily. But as its name implies, regulars frequent its three outlets (at 313@Somerset, Marina Square Mall and Hotel Rendezvous) for its unique take on the traditional bao, such as the Half Bao — literally one half of a whole bun, filled with a mix of mushrooms, Chinese sausage, shrimp, chicken meat, salted egg yolk and pork. Steamed whole buns in unique flavours include fillings such as black sesame, sesame skin chicken (a dark-coloured dough encasing a combination of chicken and asparagus), chicken, pork and peanut, as well as sweet white sesame paste filling coloured black (Wang Chao Sesame Skin Bao). Complementing these are Hong Kong café staples such as its XO Sauce Think Think Noodles, curry chicken and an assortment of claypot congee. Visit http://www.baotoday.com.sg/ for contact details.

ANGEL HAIR TRUFFLE AT STARBUCKS. Those looking for a light yet satisfying lunch-fix at the coffee chain can now consider a salad of angel hair pasta, tossed in fragrant truffle cream, sakura shrimps and roe, to go with their chai latte or skinny mocha fix. The revamped lunch menu comprises 16 options (priced between S$7.90 and S$11.90), from baked pasta dishes to soups, salads, wraps and sandwiches.

NORWAY’S BEST AT RESTAURANT EMBER. In collaboration with Snorre Food, the restaurant will be presenting a dinner celebration of Norwegian seafood. Chef Sufian Zain will be hosting Norwegian chef Markus Dybwad, an alumni of The Fat Duck, and together they will be serving up a seven-course menu that includes a collaborative presentation of the halibut. There is also Dybwad’s dish of rainbow trout with bacon dashi and potato foam, as well as starter of monkfish cheek with morels and asparagus from Zain. May 28 to 30, S$120 per person (S$170 with wine pairing). Call 6347 1928 for reservations.

WHITE ASPARAGUS SEASON AT DOLCE VITA. Available throughout the month of May, the menu of traditional and creative dishes showcasing the prized delicacy includes a dish of brown butter sauteed white asparagus (S$28) paired with slow-cooked soft-boiled egg and black truffle, which is heavily influenced by the flavours of northern Italy. The serving of white asparagus Milanese style (S$32) is served with king prawn tempura and horseradish aioli; while a risotto with white asparagus (S$46) is accompanied with lemon, chives and prized scarlet (carabinero) prawn. Available for lunch (noon to 2.30pm) and dinner (6.30pm to 10.30pm). Call 6885 3500 for reservations.

SPRING COMES TO PUTIEN. The restaurant’s new menu highlights some of the season’s best produce from the coastal city of Putian in Fujian. The menu pairs “cold” and “warm” ingredients to create balanced dishes, such as deep-fried oyster cakes with spring leeks (S$2.90 each, minimum two pieces). Tossed with marigold petals, the dish of sunflower seedlings (S$6.90) is served cold for a refreshing start to the meal. Until May 31. For more details, visit http://www.putien.com.

BURGERS AND BURGUNDY AT AXIS BAR AND LOUNGE. Sample the trio of miniature sliders (S$36) comprising a minced lamb burger peppered with fragrant Indian spices; a Wagyu mini slider topped with caramelised onions, cheddar cheese and truffle aioli; and a teriyaki chicken burger; served with a bowl of fries. Complete the meal with an apt pairing of burgundy-style pinot noirs — priced between S$25 and S$29 per glass (S$125 to S$145 per bottle). The wines are also available in a tasting flight of three glasses for S$42. From June 1 to July 31. Call 6885 3500 for details and to make a reservation.

KIDS DINE FREE AT THE MISSING PAN. With every main course ordered from the a la carte menu, one child dines free on items from the kid’s menu. Options include the Kiddy Spag with Ham and Mushrooms, or the French Toastie with fresh fruits and maple syrup. Holiday specials are also available. Valid for kids of age 12 years and below, from June 3 to 28. Call 6466 4377 to enquire or make a reservation.

WILD-CAUGHT JUMBO PRAWNS AT THE MANHATTAN FISH MARKET. To preserve their sweet flavour, the prawns are grilled, not fried; and available in a pair (S$15.95) paired with a light and fruity cream sauce and mesclun salad on the side. For something meatier, the Jumbo Prawn Celebration Platter (S$44.95) the grilled jumbo prawn is served with hand-battered fish fillets, oysters and calamari, and hot veggies on the side. Available at all outlets until June 30.

SUCKLING PIG FEAST RETURNS. Si Chuan Dou Hua’s wildly popular promotion is making a return from now until June 30, and with two tantalising new flavours to boot. With the Barbecued Crispy Suckling Pig with Fermented Bean Curd, fermented bean curd is rubbed into the suckling pig before it is put on the grill, giving this a distinctively piquant flavour. For the Whole Pi Pa Suckling Pig with Minced Black Garlic and Pineapple Sauce, the pig’s skin is served with the meat and tendons, accompanied by a new minced black garlic and pineapple sauce, which is meant to cut through the greasiness of the dish for a more refreshing experience. Available at Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road as an a la carte order or in a specially designed set menu priced at S$428 for six persons or S$688 for 10 persons. Call 6428 3170 for reservations.

DURIAN EXTRAVAGANCE AT COFFEE LOUNGE. Offered as part of Goodwood Park’s annual Durian Fiesta, Coffee Lounge is presenting a dessert buffet packed with a range of seven durian pastries in addition to the regular dessert spread during lunch and dinner. There is the all-new D24 Durian Ice Cream with Rainbow Bread (one serving per guest, also available for a la carte orders at S$7.50 per serving), offered alongside durian macaron, mini durian chocolate wafer roll, durian cappuccino cake, durian mousse cake and durian puff, as well as a live station highlight for a la minute durian pancakes. Available at S$35.80 per person (dessert buffet with durian pastries only); S$28.80 per person (as a top-up with any a la carte main course order); S$49.80 per adult, S$24.90 per child (as part of its Taiwan Porridge A La Carte Buffet). From May 30 to Aug 2. Call 6730 1746 for reservations.

SEAFOOD AFTERNOON TEA AT THE LOBBY LOUNGE. Complemented by panoramic views of the bay area, the two-course Seafood and Champagne Afternoon Tea set includes a whole poached Canadian lobster and two freshly shucked oysters served with a choice of three sauces. Other savoury highlights served in a three-tier platter include Lobster rolls served in a house-made butter pan-fried brioche bun; and tuna fried bean curd with raw tuna chopped and tossed with wasabi mayonnaise, sesame seed and pickled seaweed salad. Served daily, from 2.30pm to 5pm at the Westin Singapore Lobby Lounge, Level 32. The sets are priced at S$130 for two persons, inclusive of a bottle of Veuve Clicquot Brut Yellow Label or S$85 for two persons, inclusive of two glasses of Veuve Clicquot Brut Yellow Label. Ongoing. Call 6922 6988 for reservations.

BREATH-TAKING LUNCHES AT STELLAR. Executive chef Christopher Millar presents a delectable 3/4/5-course selection for lunch, including a thematic dessert buffet, complete with 360-degree views. The set lunch menu will also reflect seasonal updates to showcase the freshest ingredients available each month, and for the month of May, the theme is Seafood Extravaganza. Prices for the set lunches start at S$44 for the three-course menu, available Mondays to Fridays (except Public Holidays) from noon to 2pm. Ongoing. Call 6438 0410 for reservations.

SUNDAY BRUNCH SHELTER. Not your typical buffet spread, the restaurant’s new brunch menu is all about comforting classic European and brunch favourites such as its take on the French toast, served with grilled cheese and berry compote, and topped with a scoop of vanilla ice cream (S$17.50). Besides perennial brunch favourites such as eggs Benedict (S$16), diners can opt for more substantial options, such as the Maine lobster pasta (S$68 with a whole lobster) in a robust tomato and bisque sauce to share, or the smoky Chorizo Clam Spaghetti (S$26) with white wine sauce. Ongoing. Call 6466 6225 for reservations.

LUNCH SETS AT BEDROCK BAR & GRILL. These 3-course meals comes with a selection of three starters and three sweets. All steak sets are priced at S$58, while seafood and poultry sets are available at S$38. Diners will also get to choose from newly introduced mains such as the woodfire-grilled striploin and sweets like the sticky stout and toffee pudding. Ongoing. Visit http://www.bedrock.com.sg for details. Call 6238 0054 for reservations.

SET LUNCH AT CATALUNYA SINGAPORE. This newly launched menu (available Mondays to Saturdays) lets diners customise their three-course lunch for only S$38 per person. Pick from three options for each course — soup, salad or tapa for appetiser; seafood, meat or rice dish for the main course; and cake, fruits, or ice cream for dessert. Standouts are the salmorejo (a traditional tomato-based soup originating from south of Spain), red snapper in salsa verde, roasted mushrooms and molten egg yolk as a vegetarian option, and the cultural dessert icon that is rice and milk. All red and white house pour wines are priced at S$10 a glass with the set lunch. Ongoing. Call 65340886 for reservations.

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