Hubert Burda Media

Dining highlights this month

Here’s a look at what April brings to the table.

1. Tippling Club unveils new tasting menus 

"Whodathunkit?" is what we ask over and over while making our way through items on Tippling Club's five-course Classic and ten-course Gourmand tasting menus — foie gras on a spiced gaufrette ring with chunks of Australian white peaches; roasted asparagus with chicken oyster and salted cockscomb; wild turbot from Brittany poached at 63 degrees buried under faux squid risotto (finely diced squid masquerading as grain); lamb brined in Kyushu seawater diluted with Acqua Panna and lightly seared, then dressed with gently pickled cucumber strands, French goat curd and smoked haba ganoush. And we've barely got started. 

Such is the unconventional creativity of Chef-Owner Ryan Clift and Assistant Head Chef Ayo Adeyemi. This latest menu update from No. 27 on Asia’s 50 Best Restaurants almost tastes like the culinary interpretation of The Imaginarium of Doctor Parnassus, the wacky, fantastic Heath Ledger swansong filled with surreal landscapes, colourful personalities and wild sequences that defy the laws of physics. Not even the restaurant's snacks and pre-desserts were overlooked. A thimble of tomato and basil gazpacho is made into a miniature lava lamp, and strawberry cheesecake is recreated as powdery pellets that come in personalised medicine bottles — happy pills, indeed. And as with Imaginarium, even if the plot gets hazy now and then, the ride is a phantasmagoric treat. 

38 Tanjong Pagar Road; Tel: 6475 2217; enquiries@tipplingclub.com

 

2. Olivier Rodriguez pops by Capella Singapore

Chef Olivier Rodriguez, from Tokyo’s & éclé, makes a guest appearance at The Knolls to share the stage with Capella Singapore’s culinary director and his longtime friend, David Senia. As part of the hotel's series of wellness initiatives, Rodriguez will present his interpretation of Mediterranean cuisine paired with his signature technique of using coulis (vegetable- or fruit-based sauces).

April 13–16

Level 1 Capella Singapore; Tel: 6591 5046; knolls.singapore@capellahotels.com

 

3. Zafferano pairs champagne with caviar

The Russian Caviar House and Perrier-Jouët team up to present a five-course dinner at Zafferano, curated by its head chef, Marco Guccio. Guests cycle through Akami tuna, Hokkaido scallops and Italian sea bass, served together with the Osetra Classic, Premier and Imperial varieties and paired with Grand Brut NV, Blason Rosé NV and Belle Époque 2007. 

April 27, 7:30pm

Level 43 Ocean Financial Centre; Tel: 6509 1488

 

4. Savour savoury chocolate at W Singapore – Sentosa Cove

The kitchen table’s first chocolate buffet isn’t all sweet business — think spinach pear salad with chocolate vinaigrette, white chocolate and ginger chicken, and lemongrass-crusted sea bass with spiced chocolate oil. But 20 types of dessert — from salted caramel and milk chocolate panna cotta to white chocolate bread and butter pudding — will keep sugar junkies fed and happy.

April 17–27, 6–10pm

21 Ocean Way; Tel: 6808 7268; thekitchentable.singapore@whotels.com

 

5. White asparagus sprout up at Pool Grill

For spring, white asparagus fly into Pool Grill from the Netherlands and get made over three ways — sliced, steamed and topped with a poached egg and hollandaise sauce; poached, buttered and placed atop Australian Wagyu; and layered with lobster ragout in an open raviolo.  

Until April 30

Level 5 Marriott Tang Plaza Hotel; Tel: 6831 4605; mhrs.sindt.fb.reservations@marriotthotels.com

 

6. Grill the weekend away at The Carvery

A shout out to the carnivores: The Carvery is now running Hearth & Heat, a three-month wood-fired Argentine grill promo that recreates an asado on the pampas. Burning hickory and mesquite wood, the specially commissioned adjustable grill imparts distinctive smokiness to Argentinian ribeye, Australian lamb shoulder, poultry and fish. Wash down the feast with Asahi Super Dry on tap, Magners and Kronenbourg Blanc. 

Every Friday, Saturday and Sunday until June 30

Level 7 Park Hotel Alexandra; Tel: 6828 8880; thecarvery.phal@parkhotelgroup.com