Weekend Dining Guide: Where to get your tasty treats (July 23-24)

SUMMER UNAGI FESTIVAL AT MIKUNI. Mikuni brings back its Summer Unagi Festival “Doyo No Ushi No Hi” for the second year, with exquisite unagi dishes in a six-course set menu. Created by Mikuni’s executive chef Moon Kyung Soo, the meal will kick off with a starter of organic Japanese green salad served with snow crab, orange, blueberry and black sesame, followed by a medley of seasonal sashimi comprising Hokkaido sea urchin, aori ika (bigfin reef squid), yellowtail, sea bream and fatty toro. Seasonal selections include the delicate, barbecued eel jelly and smoked salmon yuzu. The main highlight of the experience is a hefty charcoal grilled eel on fragrant and slightly smoky rice. Available daily until August 6, from 12pm to 2.30pm, at S$138++ per person. Located at Fairmont Singapore, Bras Basah Road. Call 6431 6156.

SI CHUAN DOU HUA’S 100 SICHUAN DELIGHTS BUFFET. Enjoy 100 mouth-watering choices that reveal the nuances of the multi-faceted Sichuan cuisine at this new a la carte buffet from Si Chuan Dou Hua Restaurant at ParkRoyal. Besides the all-too-familiar “ma la”, onion oil and garlic and chilli flavours, you would get to savour lesser-known Sichuan flavours such as the sweet sauce, which will be presented in the dish of steamed pork belly with glutinous rice and red bean paste in sweet sauce, and the Sichuan pepper and minced spring onion flavour which can be found in their dish of fresh scallops. Available for lunch and dinner until Oct 15, at S$48++ per person for lunch or S$58++ with free flow of Bavaria Premium Beer for both lunch and dinner with a minimum of four diners. Available only at ParkRoyal on Beach Road. Call 6505 5722.

BLUE LOTUS’ NEW WEEKEND LUNCH DELIGHTS. The critically acclaimed Chinese restaurant is pulling out all the stops with its new weekend lunch offerings. Featuring eight delectable local favourites, each dish will be given a modern twist by restaurateur and chef Ricky Ng, while still retaining the familiar classic flavours known to diners. Items, which are all S$18++ each, include the jumbo king prawn XO mee pok, a chicken rice paella and a “prata” char kway teow. Available every Saturday and Sunday from 11.30am to 3pm. At 31 Ocean Way, Quayside Isle, #01-13. Call 6339 0880.

GOLDEN PEONY’S NEW DIM SUM WEEKEND EXPERIENCE. Choose from a mouth-watering selection of handcrafted delicate dim sum dishes for lunch from Golden Peony’s new Dim Sum Weekend Experience, such as their steamed prawn dumpling, baked “bo luo bao” with char siew and more. You can also order their double-boiled soups as well as speciality dishes such as roasted pork belly and roasted char siew, braised “dong po” pork belly served with crispy man tou, or sautéed beef cubes with black pepper sauce. Desserts such as their chilled lemongrass jelly with lychee and aloe vera, or crispy glutinous rice ball with sesame paste will round off the meal nicely. Available at Conrad Centennial Singapore at S$59 per person, from 11.30am to 2.30pm on Saturday and 10.30am to 2.30pm on Sunday. Call 6432 7488.

ORCHARD CENTRAL FOOD FEST. Orchard Central’s annual food festival promises to be a lively affair, with a variety of cuisines spanning countries such as Japan, Panama and even Lithuania. Get your hands on products such as artisanal chocolates from Beans to Bars, Italian gourmet food and wine from Clessidra, sake from En Sakaba and more. Have fun there as well, with a series of workshops, such as sake and food pairing, chocolate appreciation, latte art and truffles. There is even a “flairtending” performance and a DJ booth you can submit song requests to. Until Aug 14, from 12.30pm to 6.30pm, at level 1 Discovery Walk. Those who want to participate in the workshops can email their particulars to OCfoodfest [at] 3-three.biz with their desired workshop as well as its date and time.

SEASONAL TOMATO CREATIONS AT RAFFLES SINGAPORE. It’s all-things tomato at Raffles Grill at Raffles Singapore. The restaurant is presenting a tasting menu curated by Chef Mickael Le Calvez, with ingredients like tigreen, cherry heirloom and Torino tomatoes imported from France. Indulge in creations such as the tomato “d’Antan” tart anointed with a pairing of fresh mackerel and thyme vinaigrette (S$40) or the yellow fin tuna accompanied by baby zucchini, green star anise and a flavourful tomato broth (S$85).

At Raffles Singapore Lobby Level, 1 Beach Road. Available for lunch and dinner until Sept 30. Closed on Mondays and public holidays. Call 6412 1816.

BOOKING AHEAD: NEW COLLABORATIVE SYDNEY RESTAURANT MENU BY BRENT SAVAGE X SALTED & HUNG. Your taste buds are set to tingle with this exciting collaboration between Brent Savage, the chef and co-owner of Sydney’s highly regarded restaurants Bentley Restaurant and Bar, Monopole and Yellow, and contemporary Australian restaurant Salted & Hung. The team behind the Purvis Street restaurant, together with Savage who is currently Sydney Morning Herald Good Food Guide’s Chef of the Year, are presenting a new menu that showcases the diverse flavours of Australian produce. Drop by the restaurant on July 26 for a five-course menu featuring delicacies such as cured kingfish with buttermilk and pickled beetroot, and marron with saffron mayonnaise and sea lettuce. At 12 Purvis Street from S$208++. Additional wine pairing starts from S$68++.

BOOKING AHEAD: LION REMIX: HEARTY LOCAL FAVOURITES AT W SINGAPORE. Celebrate the nation’s birthday in true Singapore fashion by filling your tummy with a hearty feast of local favourites provided by W Singapore on August 7. Expect hearty dishes such as chili crab with fried mantou and fried prawn noodles in this patriotic lunch set, while desserts that includes a medley of kueh such as pulut inti, rainbow kueh and kueh kodok will help diners to end their meal on a sweet note. The set is priced at S$178++ and includes an endless supply of bubbly, red and white house wine and cocktails. Kids aged three and below can dine for free whereas kids aged 4 to 6 pay S$48++ and kids aged 7 to 12 pay S$78. Available from 12.30pm to 4pm. Located at 21 Ocean Way.