Weekend dining guide: Where to get your tasty treats

CRABBY SATURDAYS AT W SINGAPORE

This supplementary menu of crab dishes at The Kitchen Table celebrates the popular crustacean’s succulent flesh and rich roe in dishes such as Southern-style crab bisque, wok-fried crab with tamarind and chilli, and a spicy crab curry. There is even a mango gazpacho served with jalapeno and a crab relish. A la carte options start from S$10++ a dish, while set menus for two start from S$68++. Available all Saturdays in April. Call 6808 7268.

TOAST THE MACALLAN AT BLACK SWAN

This series of ticketed tastings and pairing lunch and dinner menus include tasting sessions at S$30 per person, as well as a four-course whisky pairing dinner (S$120 per person) featuring The Macallan Fine Oak 15 Years Old with Maine lobster; Sherry Oak 18 Years Old with foie gras and smoked eel; and the Edition No 1 with Wagyu ribeye. Menu includes one welcome drink of the Sherry Oak 12 Years Old. Until tomorrow. Make reservations at Chope’s http://www.toastthemacallan.sg.

SEOUL FOOD FIX AT ORCHARD CAFE

This unique buffet option at Orchard Hotel Singapore is a showcase of more than 40 authentic Korean delicacies comprising traditional presentations and contemporary interpretations, prepared by guest chefs Gu Yong Hoi and Kang Jung Sun from the renowned Millennium Seoul. Choice picks include Korean ginseng chicken soup and a spicy pork rib stew with kimchi, as well as quintessential Korean street foods such as spicy rice sticks with chilli sauce, fish cakes in anchovy stock; bibimbap and barbecued sliced beef short ribs. Available for dinner until tomorrow, at S$68 per person (Sunday to Thursday) and S$78 per person (Friday and Saturday).

FARM TO FORK DINING AT COLONY

Until June, Colony at The Ritz-Carlton, Millenia Singapore presents Farm To Fork highlights to its buffet of cuisines, bringing sustainably sourced or farmed produce straight to the dining table. This month, guests can enjoy the finest Irish beef by John Stone, whose farmers use only locally-sourced and environmental-friendly produced feed for their cattle. The beef is also matured using the traditional dry ageing method; the striploin and fillet head will feature at Colony’s grill and rotisserie kitchen. Available during dinner from Sundays to Thursdays at S$78 per adult and S$39 per child (six to 12 years of age). Call 6434 5288.

BEEFING UP AT MCDONALD’S

The latest in McDonald’s Singapore’s recent product launches are two new limited-time offerings: Classic Beef With Chicken Bacon and the Beef And Mushroom Deluxe (S$7.15 each a la carte). The former pairs a lightly-seasoned quarter pounder beef patty with crispy chicken bacon strips, melted Swiss cheese and a smokey Big Tasty sauce imported from the United Kingdom. The latter features a black pepper mushroom sauce with grilled mushrooms from the Netherlands and chicken bacon strips atop a quarter pounder beef patty finished with a slice of creamy cheese from New Zealand.

KIDS MENU AT MEATLIQUOR

For S$12, children can have a child-size version of MEATliquor’s best-selling cheeseburger, made with USDA Prime Angus beef; there is also a choice of a chicken burger or a hot dog. Mains are accompanied by either a side of fries or veggie sticks. To round off the meal, kids can pick from a selection of soft drinks or juices, with the optional add-on of an ice-cream dessert for S$3. The set comes with a pack of Crayolas and a colour-in menu sheet, to keep the little ones occupied and those iPads away. Available daily. Call 6221 5343.

SINGAPORE DANISH AT THE SHANGRI-LA

The hotel’s executive chef combines the well-loved Danish pastry with five iconic local dishes presented as savoury fillings for the pillowy treat: Chicken curry, otah-otah, chicken satay, braised soya sauce pork and chilli crab. The last features the chef’s original piquant tomato-based sauce. Available at S$5.80 each at The Line Shop on Level 1.

SHARE THE SPOILS AT COCOTTE

A five-course wine pairing menu at this casual French restaurant explores the regional wines and rustic dishes of the French countryside in a menu to share at the table. Diners can expect to start with a coupling of organic cream of pumpkin soup with a Yalumba viognier from Eden Valley in South Australia. For the main course, a choice between steamed blue mussels and clams with a LaManufacture Chablis, or premium grass-fed onglet (hanger) steak paired with a Chateau l’Ermitage Listrac-Medoc (2009). Menu and pairings change monthly. Priced at S$118 (or S$78 without wine pairing). Available for dinner, 6.30pm to 10pm on weekdays and until 10.30pm on weekends. Call 6298 1188.

BOOKING AHEAD

Veggie might

Si Chuan Dou Hua Restaurant is hosting guest chef Sean Xue from Taipei’s leading vegetarian restaurant Yangming Spring Green Kitchen at TOP of UOB Plaza. Together with the restaurant’s executive chef Zeng Feng, they have designed two unique vegetable-forward menus that will change the way diners look at vegetable-based Chinese cuisine. Combining natural greens and tantalising Sichuan flavours, the line-up includes innovative dishes such as a beech flower honey cooler, and julienned yam that is steamed and served on a magnolia leaf atop a hot stone; the latter is paired with chilled Sichuan spicy noodles. Available at S$68 and S$88 per person from April 4 to 29. Call 6535 6006.