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Dining guide: Nov 6 to 12

SPOTLIGHTING CLOUDY BAY’S LATEST. To complement the merits of the newly launched vintage, Head Chef Carlos Montobbio of Anti:dote at Fairmont Singapore, Chef Luca Pezzera of District 10 Bar & Restaurant and Head Chef Cheng of Chinese fine-dining restaurant Crystal Jade Golden Palace will each be serving an exclusively created dish paired with a glass of Cloudy Bay Sauvignon Blanc 2014. Montobbio’s dish is a modern presentation of clam spheres with parsley oil and powdered bacon (S$30 per set with a glass of Cloudy Bay Sauvignon Blanc 2014), while Pezzera has chosen to feature homemade angel hair tossed with light Parmesan cheese sauce and Alba summer black truffle (S$30 per set with a glass of the featured vintage). Cheng has decided to pair the wine with sauteed prawn with crispy garlic and sea salt (S$33.80 per set). Available until Nov 15.

Montobbio’s dish is a modern presentation of clam spheres with parsley oil and powdered bacon, paired with Cloudy Bay’s 2014 sauvignon blanc.

Montobbio’s dish is a modern presentation of clam spheres with parsley oil and powdered bacon, paired with Cloudy Bay’s 2014 sauvignon blanc.

SPOTLIGHTING CLOUDY BAY’S LATEST. To complement the merits of the newly launched vintage, Head Chef Carlos Montobbio of Anti:dote at Fairmont Singapore, Chef Luca Pezzera of District 10 Bar & Restaurant and Head Chef Cheng of Chinese fine-dining restaurant Crystal Jade Golden Palace will each be serving an exclusively created dish paired with a glass of Cloudy Bay Sauvignon Blanc 2014. Montobbio’s dish is a modern presentation of clam spheres with parsley oil and powdered bacon (S$30 per set with a glass of Cloudy Bay Sauvignon Blanc 2014), while Pezzera has chosen to feature homemade angel hair tossed with light Parmesan cheese sauce and Alba summer black truffle (S$30 per set with a glass of the featured vintage). Cheng has decided to pair the wine with sauteed prawn with crispy garlic and sea salt (S$33.80 per set). Available until Nov 15.

BOSTON LOBSTER PROMO AT MIN JIANG. Created by Master Chef Chan Hwan Kee, a la carte highlights include chilled angel hair noodles with Boston lobster and black caviar; a double-boiled Boston lobster soup; baked Boston lobster with mentaiko-mayo sauce; and deep-fried Boston lobster with creamy lemon sauce. Priced at S$13 per 100g, diners can also choose to have coated with salted egg yolk, or quick-fried with ginger, spring onions and homemade X.O. sauce. From Nov 12 to 23. Call 6730 1704 for enquiries or to make a reservation.

INSPIRED FRENCH AT SO SOFITEL. Xperience, the hotel’s signature restaurant, welcomes French Michelin-star guest chef Nicolas Isnard who will be serving delectable, rustic flavours, with Mediterranean and Italian influences, in classic French style. His specialties include filet de boeuf and onion soup “contemporary style”. Together with executive chef Anne-Cecile Degenne, Isnard will offer a four-course set lunch at S$45, a five-course set dinner at S$88 and a six-course gala dinner at S$148 (S$188 with wine pairing) on Saturday. An a la carte dinner menu will also be available. Until Nov 8. Call 6701 6800 to enquire or make a reservation.

EXPERIENTIAL KRUG DINNER AT STELLAR. This month, Stellar at 1-Altitude officially kicks off its participation in the esteemed Krug Ambassade programme with a meticulously crafted Senses And Feelings tasting menu aimed at taking diners on an interactive culinary journey. Stimulating all five senses and evoking strong emotional connections, notable focus will be on music and expression through music. Hosted by Eric Lebel, Chef de Cave of Krug, the grand dining experience is priced at S$650 per person. The exquisite menu is paired with Krug Clos du Mesnil 2000, Krug 2000, Krug 2003, Krug Grande Cuvee and Krug Rose. Nov 22 at Stellar at 1-Altitude, One Raffles Place, 62nd floor. Call 6438 0410 to enquire or make a reservation.

AMERICAN CLASSICS AT RISE. Enjoy fresh produce from USA with a special promotion at RISE featuring American dishes until Nov 9 November. Begin your dinner (S$68) with American themed appetisers such as crushed Idaho potato salad with olive oil and hickory bacon, as well as a Louisiana shrimp salad. There’s also a series of American cheeses such as Monterey Jack and Point Reyes Blue to consider before moving on to the roast US turkey, served with cranberry sauce, Mac & Cheese with Boston lobster and buttermilk fried chicken. Round up the meal with classic deserts that include apple cobbler, pumpkin pie and waffles with strawberries and mint whipped cream. To make a reservation call 6688 5525.

FRENCH-MEDITERRANEAN BEST AT THE KNOLLS. From Nov 13 to 16, Capella Singapore teams up with the iconic Queen of Mediterranean cuisine, to create a gourmet fiesta featuring the finest delicacies from the south of France. Guests can look forward to a series of epicurean dining affairs, including a whimsical Provencal-themed dinner as well as a vibrant Sunday Brunch, featuring some of Chef Reine Sammut’s refined culinary creations. Highlights of the four-course set lunch (S$52) at The Knolls for instance will feature a refreshing octopus carpaccio served with harissa spiced lemon vinaigrette and squid ink seaweed bread as well as roasted saddle of rabbit stuffed with feta cheese and fresh herbs. For more information and bookings, call 6591 5046.

HONEY CREME OPENS IN SINGAPORE. Conceptualised in South Korea, Honey Creme opened its first store in Taiwan in March and has since expanded to Hong Kong, Macau and now, Singapore. Its wide array of offerings include the Honey Creme Organic Cotton Candy, Honey Creme Popcorn. These soft serves are topped with cotton candy spun from organic sugars and premium caramel popcorn. Other signatures include the Honey Creme Affogato and the Honey Creme Organic Mixed Grains (this contains ingredients such as flax seeds, black sesame, barley, oats and rye). 313@Somerset #01-37.

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. From Nov while stocks last.

BEST OF LAND AND SEA AT TUNG LOK HEEN. Toronto-based celebrity chef Susur Lee returns to present his Ocean’s Best menu that pairs premium seafood with prized seasonal French truffle. Amongst the dishes on this six-course menu (S$198/S$168 for a four-course menu) Lee is most excited to present is wok-fried scampi with prawn mousse steamed in Chinese zucchini, Szechuan bean crumble, sumac, botargo with truffle crab bisque — an interesting blend of Middle Eastern, Italian and Chinese influences. For lunch and dinner, from Nov 17 to 21. Hotel Michael RWS. Call 6884 7888 to enquire or make a reservation.

NEW HAIRY CRAB DISHES AT TUNG LOK. These delicacies are back in season and the Tung Lok Group hopes to lure more fans with a few new inspirations. Baked hairy crab meat and roe remains a popular combination, but at Tung Lok Signatures, they are served wrapped in glass paper and with ginger tea (S$32 per person). Diners can also consider braised bird’s nest with hairy crab roe topped with black truffle, or crystal prawn with hairy crab roe, both from Tong Le Private Dining. Set menus are also available at select restaurants. Until Nov 30. Visit http://www.tunglok.com for details.

THANKSGIVING AT ST REGIS. Celebrate the occasion with a heart-warming spread at Brasserie Les Saveurs. Highlights of the St Regis Thanksgiving Connoisseur Seafood Dinner (S$93 per person) include an assortment of prized seafood (from Court-Bouillon poached prawns to Alaskan king crab) alongside grilled Australian lamb cutlets and a few Asian favourites, such ikan bakar and chilli crab. Nov 27. Call 6506 6860 for more info or to make a reservation.

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.

NEW SEASONAL MENU AT PUTEIN. Ushering in a blissful Autumn with the delicacies of the season: Korla Pears, pomelo and soybeans. These are light and refreshing on the palate, complementing the all-time favourite dish: The limited Taihu Hairy Crabs. For those who love the natural sweet and slightly nutty taste of hairy crabs, you’re in for a treat! Indulge in other delicacies, such as the deep fried meat cake, made from a combination of hairy crabs’ roe, shrimp paste and cabbage, deep fried with bread crumbs. Available till Nov 31 at all Singapore outlets. Visit www.putien.com for more information, or visithttps://www.facebook.com/PUTIEN.RESTAURANT.

TEOCHEW PRIDE AT CHUI HUAY LIM. In celebration of its third anniversary, the chef has cooked up a limited edition Teochew muay (porridge with condiments). Other highlights include the yellow croaker fish, steamed or pan fried with ginger. Available until Nov 30. 190 Keng Lee Rd, #01-02. Call 6732 3637 for dining reservations.

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.

DIM SUM LUNCH AT HAI TIEN LO. 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. Mondays to Fridays (except public holidays). Hai Tian Lo, Pan Pacific Hotel. Call 6826 8240.

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