1. Chef Richard van Oostenbrugge anchors Art at Curate
The Dutch maestro and head chef at the two-Michelin-starred Bord’Eau in Amsterdam anchors the current edition of Art at Curate, the second of four lined up this year. Presenting French fare with Dutch flair, Chef van Oostenbrugge whips up signatures including the potato ‘os a moelle’ lozere veal tartare with Kaluga caviar; langoustine poached in duck fat with ‘katsuobushi Albufeira’ and coffee; and this intriguing Green Apple dessert, comprising a Granny Smith apple tart and apple sorbet encased in a blown sugar shell.
Until May 13; Tel: 6577 7288, firstname.lastname@example.org
2. Summer Pavilion presents wine dinner with Robert Parker Wine Advocate
Taking cues from the flora and fauna in an Oriental garden, this six-course Michelin Guide Singapore Local Chef Showcase dinner is conceptualised by Summer Pavilion‘s Chinese Executive Chef Cheung Siu Kong to reflect various features of the oasis, from roots (Chinese yam, black truffles and sweet potatoes) to inhabitants of a pond (grouper, sea perch, lobster and sea urchin) to flower beds (white chrysanthemum and rose petals). Wines on the menu include R de Ruinart, Ruinart Blanc de Blancs, Dom Ruinart 2004 and Ruinart Rosé.
May 19, 6.30pm; guide.michelin.sg/en/local-chef-showcase-summer_pavilion
3. Jade launches refreshed menu
New look, new taste — to match its refurbished interiors, Jade at The Fullerton Hotel has introduced a menu structured around the concept of eight treasures, with eight signature dishes that showcase Chinese Executive Chef Leong Chee Yeng’s flair for Cantonese-style cuisine with a dose of innovation. Our favourites? Charsiew made of lemongrass-scented lamb rib, egg noodles upgraded with Boston lobster, and roasted pork belly prepared with a special technique that makes the skin crackle like a fistful of potato chips.
Tel: 6877 8911/8912
4. Stay a while at Quayside Isle
Rest, recharge and rehydrate with the new weekend Hangover Brunch menu at Sabio by the Sea at Quayside Isle, comprising a range of cold and hot tapas and grilled dishes — paella de pescado, pulpo con sofrito, and churros with crème Catalan are calling our name. Two doors down, Greenwood Fish Market runs its own weekend brunch menu, and while it’s known best for fresh seafood, its blueberry and mascarpone pancakes are hard to beat. And those on the go ought to stop by Schmear for coffee and New York–style bagels (baked by a native New Yorker, no less.)
Tel: 6887 3502
5. New Korean Cuisine pioneer guests at Capella Singapore
Part of the Fine Dining Lovers Guest Chef Series by S.Pellegrino and Acqua Panna, this collaboration sees Jungsik Yim of the two-Michelin-starred Jungsik presenting two five-course dinners at Capella Singapore‘s Cassia. One of the first to introduce modern interpretations of traditional Korean cuisine, Chef Yim is known for highlights such as kimbap (pictured above), charcoal-grilled European sea bass served with aged kimchi, and braised abalone with seaweed–anchovy dressing.
May 19 and 20; Tel: 6591 5045; email@example.com
6. Jiang-Nan Chun introduces Spring menu
Freshness defines Jiang-Nan Chun‘s latest round of offerings, with ingredients selected to bring out the flavours of the season. Dragon well tea, which is at its richest at this time of the year, is combined with wok-fried prawns; pumpkin at peak sweetness is braised and made into a soup topped with a scallop and shrimp dumpling; and plump beef short ribs in the Hong Kong–style noodle soup pack a punch.
Until end June; Tel: 6831 7220; firstname.lastname@example.org
7. Go mad for mangoes at Axis Bar and Lounge
Mangoes are the star of Axis Bar and Lounge‘s five-course afternoon tea menu for this month and are worked into a range of savoury bites and sweet treats, from lemongrass marinated prawn with chili mango dip to tandoori chicken mango chutney wrap. The tea concludes with a three-tiered dessert tower that bears mango tapioca shortcake and more. Best paired with a pot of coffee or TWG tea.
Until end May; Tel: 6885 3500; email@example.com
8. Get your fill of cheese at The Cheese Artisans
Unlike a certain fictitious establishment run by Mr Wensleydale, The Cheese Artisans will never run out of cheese. The Greenwood Avenue bistro–cheese maturing rooms–retail store offers more than 80 European artisanal varieties, from perennial favourites such as camembert and comté, to experimental ones such as Choco 21 (blue cheese ripened in chocolate liqueur for 30 days, then rubbed with cocoa powder and aged) and Fior d’Arancio (blue cheese soaked in sweet wine for one month and dry-aged another three). The tapas and small bites menu — comprising US choice beef ribeye, smoked salmon on honey brie crostini, garlic prawns with paprika, and more — pairs well with the curd.
Tel: 6463 2711
9. Stay the day at Steamroom with the Pillar and Stones
Spend an entire day shopping, painting, dining, and sipping tea or coffee, without walking more than 20 steps in between. Steamroom with The Pillar and Stones, the newly launched multi-concept space in Orchard Central, brings together a “kaffatea” room (Steamroom), restaurant (The Pillar), and retail and art lab (Stones) in a 5,000sq-ft area designed by artist and Managing Partner Wong Lip Chin, with a menu conceptualised by Executive Chef and Cuisine Principal Stephan Zoisl of Chef’s Table.
Tel: 6592 0571/0572; firstname.lastname@example.org
10. Learn cheese-pairing tips from cheese master Gérard Poulard
Winner of The Order of Agricultural Merit, Le Cordon Bleu France and the Prosper Montagné from Quality House, French cheese master Gérard Poulard brings more than 30 varieties of cheese (from Brie Aux Truffes — milk cheese with truffles — to rare Trappist cheese, Tamie de savoie) to Ginett Restaurant & Wine Bar and dishes out tips on the best ways of pairing them with breads, cold cuts, wine, fruits and teas.
May 23–27; Tel: 6809 7989; ginettSG@randblab.com