Hubert Burda Media

Dining highlights this month

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

ATLAS’s 15-m gin tower

1. ATLAS at Parkview Square opens

The space that used to house the Divine Wine Extraordinaire is now back in business as ATLAS, a portal to the 1930s. Owned by the developers of Gotham City — I mean Parkview Square, the lobby bar boasts more than 1,000 bottles of gin housed in the 15-m gin tower, with Head Bartender Roman Foltan and Master of Gin Jason Williams in charge.

Lobby level, 600 North Bridge Road; info@atlasbar.sg

 


2. Changi Airport welcomes The Kitchen by Wolfgang Puck

After launching Spago and CUT in Singapore in 2010 and 2015, the celebrity chef brings his interpretation of global comfort food to Changi Airport to nourish travellers with breakfast, lunch and dinner, cocktails and wines. Dishes created especially for Changi include hot and sour soup with chicken and mushroom, and Korean beef shortribs with spicy kimchi.

Departure Transit Lounge Level 2, Terminal 3, Changi Airport

 


3. FOC presents black truffle dinners

Chef Nandu Jubany of Can Jubany in Spain comes to town to prepare three one-day-only black truffle menus at FOC Hongkong Street, FOC Sentosa and Pim Pam by FOC. Look forward to FOC’s Wagyu burger with black truffle, estrellados scrambled eggs with jamon iberico and black truffle, fricando braised larded veal with black truffle parmentier, bone marrow with black truffle, and loads more.

March 6–8

March 6: 40 Hongkong Street; Tel: 6100 4040; reservations@focrestaurant.com

March 7: #01-29, 442 Orchard Road; Tel: 6100 4242; reservations@pimpambyfoc.com

March 8: 110 Tanjong Beach Walk; Tel: 6100 1102; reservations@focsentosa.com

 


4. Osia presents four-hands dinner

The dining event “Cooking with Friends” will see Osia Steak and Seafood Grill’s Scott Webster team up with Sven Erik Renaa from Restaurant Renaa in Norway for lunch and dinner. With both chefs possessing a similar dedication to seasonality and quality produce — and two Michelin stars between them — the collaboration looks set to impress.

March 8–11

Resorts World Sentosa Festive Walk; Tel: 6577 6688; osia@RWSentosa.com

 


5. Will Goldfarb takes over Potato Head Singapore

The el Bulli–trained pastry chef, who heads the restaurant Room4Dessert in Ubud, Bali, presents a five-course dessert and cocktail showcase, conceptualised together with Kamil Foltan, PTT Family’s head mixologist. Expect creations that combine distinct Southeast Asian flavours — coconut, palm sugar, herbs and fruit — in a variety of forms, from frozen meringues to aspic and foam.

March 10–18

36 Keong Saik Road; http://r4d-phsg.peatix.com/

 


6. Raffles Hotel’s Tiffin Room celebrates Holi

For the first time, Tiffin Room marks the Hindu festival of colours and the start of spring, with a spread curated by Chef Kuldeep Negi that includes ragda patties, lamb samosas, and the must-have Holi dessert, gujiyas (sweet dumplings made of flour, coconut milk and dried fruit).

March 10–19

1 Beach Road; Tel: 6412 1816; dining.singapore@raffles.com

 


7. Ming Tan cooks at Salted & Hung

Park Bench Deli’s Ming Tan joins forces with Salted & Hung‘s Drew Nocente to present “Double Feasting,” an 11-dish spread of epic proportions, complete with pigeon pie, pork and shellfish chowder and suckling pig stuffed with crab and pork.

March 19

12 Purvis Street; Tel: 6358 3130; info@saltedandhung.com.sg