Dining guide: Nov 27 to Dec 3

AMERICA’S BEST AT JACK’S PLACE. Well-known for its sizzling beef steaks and food variety, this local stalwart has added a new US Premium selection of six dishes to the menu, featuring USA Brandt steak cuts, chargrilled baby back ribs and Kurobuta pork. The last can be enjoyed in a variety of cuts as well: The rack of pork (S$32), for instance, is served with Jack’s Place house-made caramelised onion brown sauce, while those who prefer a bigger kick of spice can opt for the Kurobuta loin fillet (S$21.80) with the restaurant’s signature black pepper glace, accompanied with roasted onions and new potatoes. If you like a more traditional cut of meat, there is the 365-day grain-fed USA Brandt striploin (S$35.80) as well as a well-marbled USA Brandt ribeye (S$36.80), the restaurant’s most prized cut. This US Premium Selection menu is available exclusively at Jack’s Place Great World City (Tel: 6738 5868) and The Grandstand (Tel: 6466 7933). Ongoing. For more information, visit http://www.jacksplace.com.sg/.

CHABUTON OPENS SECOND OUTLET. Just three months after it opened its flagship Singapore restaurant at 313@Somerset, Chabuton is making it easy for east-siders to savour its award-wining ramen with a second outlet at Tampines 1. Its well-curated menu is the reason it is one of the fastest growing ramen chains, though it might simply be Michelin-starred chef Yasuji Morizumi’s more traditional recipes that fans return for. Aside from its signature tonkotsu ramen (S$8.30/S$11.90) or the spicier Kara Kara alternative, there is the increasingly popular cold ramen (shoyu zaru ramen; S$10.50/S$11.90) — thinner noodles served with warm Japanese soy sauce-based soup. After finishing their noodles, customers can ask to top up with the Wari soup. Another marquee mainstay is the hitokuchi gyoza (S$5.00 for 8 pcs). Call 6854 0335 for to enquire.

CHRISTMAS AT POULET. Poulet has introduced a new creation to complement the signature Poulet Roti (S$17.90/S$30.90). The tender chicken — brined in the chef’s special recipe for a full day — is now available served with cinnamon brown sauce with caramelised apple. Accompanying the dish is a refreshing new drink: The Blood Orange And Minty Cucumber Cooler (S$4.90), concocted to bring out the flavours of its signature chicken dishes. And for dessert, try Poulet’s new French Pear & Apple Tart, served with classic French vanilla ice cream (S$8.90). Until Dec 31 at all Poulet outlets except Jurong Point; visit http://www.poulet.com.sg/ for details.

A FESTIVE FEAST AT SEASONAL. Seasonal Salad Bar (which is halal certified) isn’t just for gourmet grazes. Its line-up of more than 60 items on the buffet line (S$19.90 for lunch and S$25.90 for dinner) is complemented by an a la carte selection of steaks, fish, chicken and seafood. And, yes, all main course orders come with the buffet salad bar. Highlights from its festive menu are tempura cod fish and fries (S$22.90) for lunch, and the Firecracker Lamb Chop (S$35.90) and corn-fed spring chicken with honey mustard and raisin sauce (S$32.90) for dinner. Children aged 10 and below can savour their favourites, from fish and chips to grilled chicken chop or teriyaki ground beef. Available at Seasonal@Toa Payoh (Tel: 6358 2998) and Seasonal@Kent Ridge (Tel: 6734 2652).

ROUND-THE-CLOCK DELIGHTS AT ONE FARRER. Newly launched Escape Restaurant & Lounge at this luxury hotel and spa is a 24-hour destination complete with a smorgasbord of local and international cuisine from an open format interactive kitchen and a comprehensive a la carte menu. Featuring nine interactive stations that offer a sumptuous spread across Chinese, North Indian, Japanese, Western and local cuisine, both restaurant and lounge patrons can also choose from 16 different wines by the glass to accompany their meals. Restaurant signatures available a la carte include the lobster bisque with crispy fried shrimp dumpling, and more familiar flavours such as a Maine lobster laksa with homemade otah and Singapore chilli crab roti John. Call 6705 7828 to enquire or make a reservation.

QUICK LUNCHES AT CHOPSUEY CAFE. Available weekdays from 11am to 5pm, the restaurant’s recent opening on Martin Road is offering quick and delish lunch options such as traditional dim sum, poached crab and prawn laksa and wok-fried hor fun with snapper and crispy ginger. Other one-dish meals include a smoked duck, gruyere and cranberry jam sandwich, as well as that familiar Vietnamese bahn mi pork baguette. Visit http://www.chopsuey.com for the complete menu or call 8188 6177 to make a reservation.

WINTER SOLSTICE AT HAI TIEN LO. Marking one of the most important traditional festivals celebrated by Chinese and East Asians, the restaurant is offering two decadent prix-fixe menus showcasing festival’s delicacies that celebrate the best of the season’s produce. Delight in the sweetness of fresh seafood in the Mini Yu Sheng complete with succulent lobster, salmon, shredded jelly fish and homemade crispy fish skin. Or master chef Lai Tong Ping’s braised classic whole abalone with goose webs and handcrafted bean curd. Available for lunch and dinner from Dec 1 to 26, the six-course Bamboo menu for four guests is priced at S$392 and the seven-course Pine menu for six at S$720. For enquiries and reservations, call 6826 8240.

HAIRY CRABS AT THE RITZ. Summer Pavilion is the latest to offer dishes celebrating the perennial hairy crabs. Executive Chinese Chef Cheung Siu Kong presents these delicious autumnal crustaceans using modest cooking methods such as steaming and braising, which enhance the natural flavours of the hairy crabs. Highlights on the a la carte menu include braised superior bird’s nest with hairy crab roe (S$178 per portion) and steamed hairy crab (S$68 per 250g piece). Also available is the dish of steamed zucchini flower stuffed with prawn, chicken and mushrooms served with hairy crab roe at S$18 per person.

ARTISAN CUPCAKES AT GOURMET CAROUSEL. Choose from classic flavours such as a luxurious red velvet cake with creamy cheese topping in red sponge crumbs and raspberry meringue balls, or the luscious Chocolat with chocolate ganache and shaved chocolate. The more adventurous palate can consider the salted egg yolk cupcake — a marriage of savoury salted yolk and potato mousseline topped with mango ravioli on whipped cream. Or perhaps the Corn & Scallion: A play of textures with kernel corn, spring onions, potato mousseline and caramelised sesame popcorn. While the health-conscious will appreciate the Honey & Figs, which is a combination of toasted brioche, figs, Manuka honey, Mascarpone cheese and polenta. Available individually at S$6 and in boxes of 3 at S$17 and 6 at S$32. Mini versions are also sold in boxes of 12 at S$39, S$99 for 36 and S$128 for 48 pieces. Call 6589 7788 to enquire or for advance orders.

SCADINAVIAN DELIGHTS IN CBD. Newly opened open-faced sandwich shop Smor is a treat for both the health-conscious racer and the busy gourmet. Its healthy made-to-order creations feature a selection of quality Nordic ingredients that include smoked Norwegian salmon (served with horseradish, dill and parsley topped with salmon roe) and those famously sweet, hand-peeled Norwegian shrimps on a spread of lemon mayonnaise. There’s even a “hot” combination of Swedish herb-roasted sirloin and new toppings such as mushroom and kale; and Norwegian herring, all served on a choice of freshly-baked rye, multi-grain or brioche. From S$6.90 each to S$17.90 for three, all with a side of salad. One Raffles Place B1-23. Call 9430 1500 for catering or delivery enquiries.

WHITE TRUFFLES AT IL CIELO. In season Alba white truffles take centre stage here, paired with seven Italian signatures crafted by head chef Riccardo Catarsi. Renowned as the jewel of the Italian gastronomy, diners can enjoy them paired with highlights such as roasted octopus served on chickpea cream, tomatoes and rosemary essence; Orbetello sea bass fillet with smoked eggplant, and the must-try Chocolate & Fig Lava Cake served with honey gelato. From S$30 to S$65 a dish a la carte; available from until Dec 5 for lunch and dinner. Call 6730 3395 to enquire or make a reservation.

GOLD RUSH AT PEONY JADE. The Cantonese restaurant celebrates the annual return of the season’s much-awaited hairy crabs from China’s Yangcheng Lake with an aptly named menu featuring dishes that marry tradition with a modern touch. Alongside more customary recipes such as baked claypot fragrant rice with hairy crab are more modern takes that marries the intensely buttery roe with the light and flavourfully-crunchy prawns such as crystal dumpling filled with prawn and hairy crab meat (S$14.80 for three pieces) and deep-fried prawn ball with hairy crab meat (S$18.80 for four pieces). Call 6276 9138 for details and reservations.

TRUFFLE SEASON AT THE CHEESE ARK. This is the only time the cheese specialist will be stocking truffle cheese, and this year there are five cheeses to consider. The Basin al Tartufo pairs week-old goat cheese from Italy with the prized fungi. The Trufflefirne, on the other hand, is an indulgent combination of truffles mixed in with fresh cheese and sandwiched in a cow’s milk brie from Switzerland. PasarBella #02-06, stall No. #02-K28. While stocks last.

KING CRUSTACEAN AT PARKROYAL. Crab connoisseurs will be spoilt for choice as they tuck into local classics such as the Singapore chilli crab, black pepper crab and salted egg yolk crab. Other noteworthy crab dishes include the Teochew cold crab and rock salt baked crab. Available from Thursday to Saturday at S$60 per adult. Parkroyal on Kitchener Road. Call 6428 3160 for more dining details.

KYOTO-INSPIRED FLAVOURS AT LEWIN TERRACE. It’s time for a fresh blend at this Japanese-French restaurant. A new seasonal seven-course menu (S$150) features an array of Kyoto ingredients, such as the bonito tataki, smoked with cherry blossom and accompanied by a citrus dash of ponzu foam and garlic puree; matsutake mushrooms and kamasu tempura; Challans duck and kyo-yasai toubanyaki. Until Nov 30. 21 Lewin Terrace. For more information, visit lewinterrace.co.sg. Call 6333 9905 for reservations.

KIDS EAT FREE AT T.G.I. FRIDAYS! With every purchase of an adult entree, be served one free kid’s meal from the kids stars menu, including the kid’s burger and the fish and fries. Every Monday to Thursday, excluding public holidays. 112 Katong, East Coast Road. Call 6636 0533 for more information.

MANHATTAN JUNIOR MENU. There’s something for every child with the new Manhattan Junior Menu. Each meal is priced at S$7.95 and kids will be spoilt for choice with these imaginative food origami creations. Featuring six dishes including the Wacky Dory and the Crabby Fishy Burger. Ongoing, at all The Manhattan Fish Market outlets.