HOKKAIDO FAIR AT KUISHIN BO. Enjoy free-flow of Tarabagani (Red king crab) and Zuwaigani (Snow crab) specially flown in from Hokkaido. Other dishes not to be missed are Tokachi beef aburi sushi, pork rib soup curry, seafood cream stew and Jingisukan (Japanese grilled mutton). Kuishin Bo will also be offering Hokkaido’s famous desserts, such as Hokkaido Cheesecake and the Lavender soft-serve ice cream. Nov 4 to Jan 5, 2014, at Kuishin Bo Great World City and Jurong Point outlets. Call 6836 5877 or 6792 9286.

WHITE ALBA TRUFFLES SEASON RETURNS. Gordon Grill’s Executive Chef Gan Swee Lai presents a delectable selection of 10 novel dishes, using the highly esteemed Alba white truffles hailing from Piedmont, North Italy. Guests can enjoy cold angel hair pasta with seaweed, farm caviar and white truffle vinaigrette (S$32) and Farm duck tortellini with light truffle cream (S$32), among other selections. Until Nov 30, Gordon Grill, Goodwood Park Hotel Singapore. Call 6730 1744 for reservations.

WILD GAME SEASON AT BROTZEIT. The restaurant’s Wild Game Season is back again with more premium seasonal offerings such as a new dish, the Wildbrett (for 2 pax) with prime cut venison loin, wild boar, venison stew, ox-tongue and bacon (S$68.50), or mains like a Hirschruken steak (S$42.50), Wildschweinbraten (S$34.50) and Wildragout (S$38.50). Until Dec 1, Brotzeit at VivoCity, Raffles City, 313@Somerset, The Star Vista and Katong.

HAPPY LUNCHING AT FISH AND CO. Offerings for all appetites: The Petit meal (S$10.95) includes soup, full size salad and oxygenated water; while the Hungry meal (S$13.95) offers a lunch salad, fingerling portion of a main dish, a drink and ice cream; and the Very Hungry meal (S$16.95) lets you feast on a soup, full portion of a main dish, a drink and ice cream. Mains include Arctic fish & chips, seafood lunch platter and grilled Atlantic cod, among others. Valid from Mon to Fri before 5pm at Ang Mo Kio Hub, Sembawang, Jurong Point NEX, Clementi Mall, Tampines One, Downtown East and 313@Somerset.

SAVOUR SEASONAL KAGAWA SEAFOOD AND HANDMADE UDON. Despite being the smallest prefecture in Japan, Kagawa has over 700 udon restaurants. The Kagawa promotion at Keyaki will also include seafood from Seto Naikai (Seto Inland Sea), and local fruits like the Sanuki Gold Kiwi and Sanukihime Strawberry. Other highlights include mantis shrimp tempura, marinated broad beans, tofu and Wasanbon Japanese brown sugar ice cream. Choose from three different five-course udon lunch sets (S$55 each) or the Sanuki Set Menu (S$130) or Seto Set Menu (S$160). From Nov 11 to Dec 1, Keyaki, Pan Pacific Singapore. Call 6826 8240 for reservations.

WHTIE TRUFFLE ‘TARTUFO BIANCO’ BRUNCH AT SENSO RISTORANTE & BAR. Prized as the world’s ‘White Diamonds’, the white truffles are air-flown directly from Alba in Italy’s Piedmont Region. Senso presents an array of dishes on the buffet line, free flow of pastas and mains prepared a la minute served to your table paired with free flow Italian bubbly (S$188). Nov 24, 11.30am to 2.30pm, Senso Ristorante & Bar.

25-COURSE VEGETARIAN DINNER. With this bold offering of a 25-course vegetarian dinner menu (S$188 per person, with a wine-pairing option at an additional S$108 per person), the Saint Pierre restaurant will showcase clever ensembles such as a dish of poached quail egg with brioche croutons and black truffle; and grilled artichoke with asparagus dressed in lemon juice and truffle essence. Nov 6, 7pm, Saint Pierre Restaurant. Call 6438 0887 for reservations.

BISTECCA NEW SET LUNCH MENU. Bistecca Tuscan Steakhouse’s all-new set lunch menu (starting at S$38 for three courses, or a four-course meal at S$45) means diners can choose to satisfy their meat cravings with a charcoal-grilled 200gm Wagyu-Holstein hanging tender. Also, a grilled fillet of Spanish mackerel will be on offer. Ongoing, Bistecca Tuscan Steakhouse. For more information, visit www.bistecca.com.sg.

WHITE TRUFFLE INDULGENCE. The Lighthouse at The Fullerton Hotel presents a gourmet experience with seven exquisite a la carte selections, featuring white truffle as the star ingredient. Dishes include asparagus Milanese with 45˚C organic egg and freshly-shaved white truffle; as well as truffle risotto with a barolo with white truffle reduction. Nov 1 to 26, The Lighthouse at The Fullerton Hotel. Call 6877 8933 for reservations.

AVANT-GARDE GASTRO-LABORATORY @ CAROUSEL RESTAURANT. Back by popular demand, this award-winning buffet gives famous local dishes an unexpected twist. Hainanese chicken rice is transformed into a confit of chicken served with fragrant coriander rice espuma, scallion pesto and chilli; while laksa becomes chilled jelly laksa noodles with coconut foam and shrimp powder. Dinner is priced at S$62 (Sundays to Thursdays) and S$75 (Fridays, Saturdays and eve of public holidays). Nov 1 to 10, 6.30pm to 10.30pm daily, Carousel Restaurant, Royal Plaza on Scotts. Call 6589 7799 for reservations.

AUTHENTIC FLAVOURS OF ZHEJIANG CUISINE. For the second consecutive year, Chef Wang Yong, who helms Four Seasons Hotel Hangzhou’s Jin Sha restaurant, is back to whip up a few classics at Jiang-Nan Chun, Four Seasons Hotel Singapore. This time he offers a menu of all-time favourites from the award-winning Jin Sha restaurant, including deep-fried Mandarin fish with orange sauce, sauteed river shrimps with green pepper in soy sauce and others. From Nov 21 to Dec 1, Jiang-Nan Chun restaurant, Four Seasons Hotel Singapore. Call (65) 6831 7220 for reservations.

GIGANTIC DISHES AT ROADHOUSE. Bigger is always better at Roadhouse, which has specially created four “Epic Eats” for fans to enjoy: Mount Nacheesmo, 3-Foot Big Ass Burrito, The Big Friendly Giant Burger and Triple Brownie Tower. From Nov 1 to 30. Call 6476 2922 for reservations.

THE ‘SINGAPORE CHAMPIONS @ IRON CHEF THAILAND CHALLENGE’ DINNER. For one night only, Singapore’s victorious team lead by Chef Tan Yong Hua will showcase four dishes they prepared during the Iron Chef Challenge in Bangkok, such as chilled prawn rolls with chilli and wolfberry sauce, paired with a selection of sake, wine and Chinese rice wine handpicked by Chef Tan himself. Nov 7, 7pm, at Restaurant HOME. S$188, Reservations a must. Call 6465 1698.

2AM:LAB POP-UP MONTHLY DINNER FEATURING JUNK FOOD. 2am:lab takes on junk food from around the world including taco’s, burgers, croquettes, chaad, satays, donuts and more. Warning: Expect high calorie level will be high and vegetarian options will be limited. A seven course set menu with beverage pairings (S$120). Nov 8, 7.30pm. Call 6467 4066 for reservations.

FEAST OF THE FINEST. TODAI will be making the “mother of all buffets” as master chefs prepare favourites like snow crab, LA galbi, abalone nurungi soup and baked salmon. One child dines free with each paying adult and seniors also enjoy 20 per cent off their dinner bill on Mondays and Wednesdays.

Lunch at S$42 (adults)/ S$22 (children) for weekdays, and S$64/S$26 on weekends and public holidays. Dinner is S$58/S$26 from Mondays to Wednesdays; S$68/S$26 from Thursdays to Sundays, and public holiday eves and public holidays. Call 6688 7771 for reservations.

SI CHUAN DOU HUA ANNUAL ABALONE FEAST. Si Chuan Dou Hua’s acclaimed Abalone Feast will be available for lunch and dinner. It includes set menus starting at S$68 per person, with especial Sichuan and Cantonese dishes created by the restaurant’s executive and consultant chefs, such as double-boiled pearl chicken soup with abalone and sea coconut and braised whole abalone with minced meat and sichuan bean paste. Until Jan 15, 2014. Call 6505 5722 (PARKROYAL on Beach Road); 6428 3170 (PARKROYAL on Kitchener Road); or 6535 6006 (TOP of UOB Plaza) for reservations.

PENHALIGON’S AND THE MARMALADE PANTRY CONCOCT FRAGRANCE INSPIRED CUPCAKES. Penhaligon’s and The Marmalade Pantry introduce the first-ever series of Penhaligon’s fragrance-inspired cupcakes and high tea set. Diners can enjoy a Penhaligon’s Peoneve-inspired cupcake, a violet leaf frosted dark chocolate cupcake laced with an aromatic touch of Marmalade Pantry’s rose jam (S$4.50 each, until end Oct), and a Penhaligon’s Peoneve Fragrance sample per customer. In Nov, The Marmalade Pantry will introduce a three-tier high tea set for two (S$50) with each tier inspired by one of Penhaligon’s fragrances such as lemon and lime brulee tartlets, mini cupcakes and rose flavoured turkish delights, and saffron buttermilk scones served with clotted cream. Call 6734 2700 or 6467 9328 for reservations.

GREATEST HITS OF PLEASURE. This limited Plates of Pleasure menu, diners can select all-time Top 10 favourites like the popular corn-fed Nagano pork dressed in tangy cantonese barbeque glaze, New Zealand all-natural beef tenderloin in burgundy reduction, and their award-winning char kway teow Pacific Blue crab meat. Until Nov 30, at Pan Pacific Orchard. Dinner from Mon to Thu at S$59, dinner from Fri to Sun at S$62, and brunch on Sun at S$68. Call 6737 0811 for reservations.

HAVE IT YOUR WAY AT CARLTON HOTEL SINGAPORE. Carlton Hotel’s Cafe Mosaic presents an array of international delicacies, including dishes such as roasted lamb leg with cumin mustard sauce, steamed fish fillet topped with yello bean crust and sweet turnip and more, in their lunch buffet (S$38 per adult, S$19 per child). An express set lunch special at Tuxedo Cafe and Patisserie is also available, offering a casual dining in or a takeaway at S$15.80, which includes a bowl of soup, salad of the day, sandwich of your choice and a cup of Cagliari coffee or tea. Until Dec 31. Call Cafe Mosiac at 6311 8195 or Tuxedo at 6415 7887 for reservations.

OKTOBERFEST PROMOTIONS AT ATRIUM AND PACIFIC MARKETPLACE. Enjoy 1-for-1 beers all day at Atrium with every order of assorted sausages (S$18). Also, enjoy a buy-5-get-1-free sausage promotion at Pacific Marketplace for your very own Oktoberfest party. Available at Pacific Marketplace (Level 1 of Pan Pacific Singapore) or online at www.pacificmarketplace.sg. Both promotions are available until Oct 31. Call 6826 8240 for reservations.

WHITE TRUFFLES AT SENSO. Executive chef Yves Schmid has come up with a variety of new dishes such as homemade taglierlini pasta with shaved white truffle and parmesan, wagyu beef carpaccio with shaved white truffle, truffle dressing and micro herbs, homemade caramel ice cream and shaved white truffle. Also available as a 5-course (S$298) or 6-course menu (S$368). Until Jan 2014. Call 6224 3534 for reservations.

PEONY JADE @ KEPPEL CLUB HAIRY CRAB MENU. A range of classic Cantonese creations, with items such as the sea salt-baked hairy crab in golden pillow (S$68++) and the innovative wok fried egg white with hairy crab meat (S$32++). From Oct 19 to Nov 30. Prices start from S$12++ for a la carte items. S$98++ per person for set menu. S$128++ per person for premium set menu. Call 6276 9138 for reservations.

OCTOBER AFTERNOON TEA EXPERIENCE. Available throughout October from 3pm to 5pm, Axis Bar and Lounge at Mandarin Oriental will present a October Afternoon Tea menu that will offer an extravagant afternoon tea experience (S$42++ per pax/ S$80++ for two), serving Darjeeling Tea and Yuzu Jelly, Green Tea-ramisu, Earl Grey Mousse with Dark Chocolate and Black Tea Financier, and a luxurious selection of Mariage Freres and TWG teas. Contact 6885 3500 or mosin-dining [at] mohg.com for reservations.

LUNCH-SET AT DING DONG: For S$35 per person, enjoy three dishes chosen from a menu of options such as spice-braised duck leg with lotus root and kai lan and saltwater barramundi with Malay curry and achar, that changes on a monthly basis. Each set is served with rice and a glass of wine or pint of Singha beer. If you prefer more options, the full a la carte menu is also available. Ding Dong is open for lunch (Mon to Fri) from noon to 3pm, and dinner

(Mon to Sat) from 6pm to midnight. For reservations call 6557 0189.

DINE LIKE AN EMPEROR AT FENG SHUI INN: From now till Dec, Resorts World Sentosa’s award-winning Cantonese restaurant will have a menu of 64 decadent dishes inspired by the Man Han Quan Xi, a Qing Dynasty imperial feast served to the emperor over 3 days. Running for 12 weeks, 16 new dishes will be on showcase every two weeks. These include Steamed Fish Roll Stuffed with Mutton which dates back to the Warring States period and Dragon Tiger Phoenix Platter of Braised Abalone which originates from Manchuria. For reservations call 6577 6599.

THE CLIFF PRESENTS 10TH ANNIVERSARY CELEBRATORY MENU. The Cliff has revamped its menu with dishes such as Six Textures Of Oysters prepared in six different hot or cold ways; Torchon of Foie Gras, and the highlight of the new menu - Pan-fried US Prime Tenderloin, with a tender prime cut, full of flavour-packed juices. The new dessert menu will be revisiting popular traditional desserts such as Millefeuille Glacee and Chestnut Macaron. Ongoing, The Sentosa, A Beaufort Hotel. Contact 6371 1425 or email dining [at] thesentosa.com

ELEGANT AUTUMN INDULGENCES TRUFFLE BRUNCH: Ritz-Carlton’s The Greenhouse presents one of the most decadent vintage Champagne brunch experiences in Singapore. New highlights include “Truffle Hour” at 1pm, where a three-metre black truffle-shaving presentation takes centrestage. Until Nov 17. S$168 per adult, S$84 per child. Call 6434 5288 or email rc.sinrz.restaurantreservations [at] ritzcarlton.com for reservations.

CHIHULY LOUNGE AUTUMN WEEKEND AFTERNOON TEA: Executive Pastry Chef Terence Pang will be presenting 10 tempting Valrhona chocolate and nut desserts such as Chocolate Truffle Cake, Ivoire Hazelnuts and Berries Tart. You can also scarf on scones, sandwiches and petit canapés, as well as choose from over 30 blends of tea from the Ronnefeldt tea collection. Until Nov 17. S$56 per adult, S$28 per child. Call 6434 5288 or email rc.sinrz.restaurantreservations [at] ritzcarlton.com for reservations(online)

AUTUMN REVELRY AT PUTIEN: Complementing the seasonal buzz for mooncakes, Putien serves up its rendition of an alluring autumn feast. The a la carte menu feature two starters, three main courses and a dessert. Highlights include the quintessential delicacy of the season, Taihu Hairy Crabs, and braised duck with yam (S$16.90/S$25.90) — a nod to a simpler time and when the yam harvest was the livelihood of rural folk in Putian in Fujian, China. Until Nov 30. Visit http://www.putien.com/index.htm for details.

MIN-JIANG AT ONE NORTH LUNCH AS YOU LIKE IT PROMO: Diners can now personalise a lunch menu by choosing from popular and signature dishes conjured by master chef Goh Chee Kong. Priced at S$33 per person for four courses (without rice/noodles) and S$38 per person for five courses. Highlights include the Min Jiang Appetiser Trio that boasts well-loved specialties like fried fish fillet in Sichuan sauce and braised mini pork belly served with crispy cigar bun. Until Nov 30, Min-Jiang at One North; call 6774 0122 for reservations.

AN ASIAN GASTRONOMIC VOYAGE: STREET 50 Restaurant & Bar’s latest promotion, is an Asian buffet (S$25 for adults, S$12++ for kids) that combines flavours from all around Asia. Chef Ricky will be whipping up completely new Asian dishes such as a beef carpaccio done Vietnamese-style and scallops poached in a traditional French style with home-made Thai Nahm Jim. Familiar favorites such as Drunken Chicken, longan beancurd and steamed tapioca with coconut cream are also available. Until Dec 15. Opening promotion: For every two paying adults, two kids get to eat for free.

TIONG BAHRU BAR’S HOMAGE TO SINGAPORE HERITAGE RECIPES: Award-winning Chef Daniel Sia of The Disgruntled Chef has collaborated with Tiong Bahru Bar to come up with a new Local Remakes Edition Menu, offering small portions of local favorites such as kong bak pau (S$3), chilli crab with fried mantou (S$14), shrimp paste chicken tulips (S$12) and laksa prawn toast (S$10). Ongoing. 3 Seng Poh Road, #01-01. Call 6438 4380 or email bookings [at] tbb.com.sg for reservations.