More reasons to head to Palais Renaissance
The Writing Club, a cosy 36-seat spot that styles itself as a whisky library, makes its debut at Palais Renaissance with a catalogue of more than 500 labels of rare and collectible whiskies, from the Old Pulteney 1966 Highland Single Malt to the 1977 Gordon & MacPhail Connoisseurs Choice Caol Ila Single Islay Malt. Wine, craft beers and cocktails are available too. But if it’s premium sake and shochu you’re after, head downstairs to Ishinomaki Grill & Sake for its range of junmai and honjozo, and pair them with grilled stingray fin, uni and ikura, or even Okinawan sea salt ice cream.
#02-10 (The Writing Club) and B1-02/03 (Ishinomaki Grill & Sake), 390 Orchard Road
Lewin Terrace welcomes autumn with seasonal menu
The Japanese–French fine dining establishment refreshes its offerings with produce that conveys the mellowness of autumn. Look forward to items on the seven-course menu that exemplify Executive Chef Keisuke Matsumoto’s philosophy of ‘wakon yosai’ (Japanese spirit with Western techniques) — steamed Canadian homard wrapped in spinach, radish, carrot and ginger, presented with lobster bisque and konbu oil (above); the Nippon Rossini, a reinterpretation of the tournedos Rossini, with Wagyu filet mignon and lily root puree; and the Mont Not Blanc, with chocolate and cassis giving the light dessert a dark edginess.
Until 30 November
21 Lewin Terrace; Tel: 6333 9905; firstname.lastname@example.org
Lady M opens boutique at Scotts Square
Lady M Confections‘ fourth boutique in Singapore is done up in the same airy palette as its other outlets (at Orchard Central, South Beach Avenue and Westgate), but its menu at Scotts Square offers a particular draw: The delicate rose mille crêpes cake, exclusive to this location, features rose-flavoured cream sandwiched between tissue-thin crêpes, topped with rose jelly and petals.
Level 1, 6 Scotts Road
Pan Pacific presents Amakusa Wagyu at Keyaki
Beef from the prized Amakusa black cattle is the star of Pan Pacific Singapore Keyaki‘s annual Wagyu promotion this year. Featured on two set menus and an à la carte menu, the buttery beef is presented thinly sliced and steamed atop rice in a bamboo steamer, cooked teppanyaki-style, seared and served as nigiri sushi, or skewered and grilled and dusted with miso.
Until September 20
Portal to Penang now open at York Hotel Singapore
Specifically, the portal to Penang’s street food. York Hotel Singapore presents its beloved Penang Hawkers’ Fare a second time this year, at the White Rose Cafe. Watch hawkers whip up Penang popiah, char kway teow, laksa, nasi lemak with nonya chicken kapitan, oyster omelette and more. Ban chang kueh, ice kachang and chendol sweeten the deal.
Until September 17; 12–2.30pm, 6.30–10pm
21 Mount Elizabeth; Tel: 6737 0511; yorkhotel.com.sg