1. Munch all day at One-Ninety Bar
With new partner Proof & Co on board, One-Ninety Bar at Four Seasons Hotel Singapore now offers a seamless flow of events — morning coffee, afternoon tea, l’aperitivo and nightcap — to keep guests fed and happy from dawn till dusk and back. Hot or cold brew coffee (made from ice melting at the top of a Japanese brewing tower) paired with freshly prepared pastries and cakes make any weekend afternoon right, and the Italian pre-dinner drink custom gets its own stage on weekday evenings, with cocktails by newly appointed Head Bartender Joseph Haywood matched with a buffet of cold cuts, cheeses and snacks.
Afternoon tea available Saturdays and Sundays, 2–5pm; L’Aperitivo Hour available Mondays to Fridays, 5–7.30pm
Tel: 6831 7671; email@example.com
2. Celebrate summer and autumn at Basilico
Following the launch of his Winter and Spring menus as part of its year-long ‘Flavours of the Seasons’ Basilissimo three-course dinner series, Basilico Head Chef Luca Beccali presents a curation of dishes to suit summer and autumn at Regent Singapore. Besides items such as green peas and marjoram risotto, dig into hearty family-style platters for two, pentolone di carne and pentolaccia de pesce — grilled beef tenderloin, pork sausage and lamb chop; and pizza dough casserole with octopus, tiger prawns, salmon and clams, perfect for summer.
Summer menu available June 20 to September 25; Autumn menu available September 26 to January 1
Level 2, Regent Singapore; Tel: 6725 3232; firstname.lastname@example.org
3. The Fullerton Hotel hosts Michelin-starred hawker
Chef Chan Hon Meng of the one-Michelin-star Hong Kong Soya Sauce Chicken Rice and Noodle stall brings his famed soy-glazed chicken from Chinatown Complex to Town Restaurant‘s dinner buffet at The Fullerton Hotel Singapore. Getting to skip the queue and savour seafood, sushi, salads and other local delights at the same time? That’s a win in our book.
Until June 10; 6.30–10.30pm
Tel: 6877 8911/8912; fullertonhotels.com
4. Sample Cé La Vi’s modern Asian cuisine
Cé La Vi‘s new Executive Chef Joey Sergentakis may be from New York, but he brings the experience from his years working in Hong Kong — at Café Gray Deluxe and Mr and Mrs Fox — to the SkyPark at Marina Bay Sands. The tuna tartare jicama rolls combines yuzu dressing and mango coulis with minced Japanese bluefin, rolled into thin slices of Mexican turnip, and the intriguing cast-iron roasted Rangers Valley “Black Market” ribeye is served alongside kimchi, sweet potato noodles and doenjang (soybean paste).
Tel: 6688 7688; sg.celavi.com
5. Take a grand tour of Italy at Zafferano
For one night only, take a trip from the south of Italy to the north through a wine-pairing dinner curated by Zafferano‘s Chef Marco Guccio that stays true to regional specialties. Start in Sicily with sardine ‘beccafico’-style with orange, fennel and pomegranate salad, paired with Cantine Valenti, Enrico IV, Etna Bianco 2015. Travel on to Campania (with poached and pan-seared octopus), Tuscany (with homemade pappardelle with braised veal cheek and grated pecorino), and Veneto (with sous-vide rolled lamb shoulder). The journey ends in Piedmonte with Valrhona chocolate mousse, mascarpone cream and roasted hazelnut, and Cantine Volpi Moscato d’Asti 2015 on the side.
Level 43, 10 Collyer Quay; Tel: 6509 1488; email@example.com
6. Drink yourself silly at Atrium on Wednesday nights
Aptly named WINESday, this new programme at Atrium at Pan Pacific Singapore presents unlimited Australian and Chilean reds and whites, from Miguel Torres San Medin Sauvignon Blanc to McGuigan Private Bin Merlot. Pair the tipple with sharing dishes inspired by Nordic, Provencal and Middle Eastern cuisine — wine-steeped French black mussels, mini Wagyu beef sliders and more.
From June 14; every Wednesday 6–9pm
Level 1, Pan Pacific Singapore; Tel: 6826 8240; firstname.lastname@example.org
7. Eat your ABCs at Saint Pierre
This is not for impatient diners. Saint Pierre chef-owner Emmanuel Stroobant presents a 20-course degustation menu, titled Adventure, which comprises 26 dishes, one for each letter of the alphabet. Pre-dinner snacks are avocado, quinoa and Szechuan pepper oil; beetroot macaron with wasabi cream; crème fraîche, ikura and lemon; dried black olive, burnt bread and uni; eel cannelloni and tarragon dust. And petit fours comprise yuzu macaron and zephir lychee with diamond biscuit. (A more conservative Discovery menu runs 13 courses, while the Classic menu keeps it simple at just five.)
From June 8
#02-02B One Fullerton; Tel: 6438 0887; email@example.com