Hubert Burda Media

Dining highlights this month

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

La Brasserie gets a full makeover

The restaurant at the Fullerton Bay Hotel Singapore has undergone a refurbishment and a menu refreshment and now boasts a brighter, sunnier palette and palate. French brasserie classics that bear the hallmark of “cuisine du soleil” channel the spirit of southern France with Mediterranean flavours — you can’t go wrong with duck confit, the traditional onion soup, and grilled côte de boeuf. New additions to go for include the selection of galettes (La Complete Galette pictured above), hot-smoked Balik salmon, and aubergine caviar tartine.

Tel: 6597 5288


Skirt your diet at W Singapore

What’s the point of eating lean and clean at a barbecue? Skirt destroys diets with its refreshed menu, featuring prime cuts of meat such as the 30-day Jack Daniel’s single barrel dry-aged tomahawk steak and sustainably sourced seafood, all cooked on a Parrilla grill. Other new dishes to try include herb tobacco fennel salad and confit salmon, rabbit done four ways, and 70° Octopus with sea grapes and roasted cauliflower puree (above). Desserts don’t go light either: Think torched Bourbon lardy cake (bread infused with beef fat and topped with banana bourbon ice cream) and Snickers Mess, a deconstruction of Executive Sous Chef Chris Hibbert’s favourite candy bar.

21 Ocean Way; Tel: 6808 7278; 


Get healthy at Frunatic

This 30-seat fine-dining restaurant at Palais Renaissance has roped in nutritionists, a dietitian, a naturopathic doctor, a traditional Chinese medicine physician, and chefs to create a host of eight-course menus that are vegan and dairy, gluten, additive, cholesterol and preservative free. Tailored to nine specific health goals or issues — anti-fatigue, athletic sport performance, weight management, detox and so on — the meals comprise smoothies, salads, cold-pressed juice, chef’s specials, and even dessert, all made with alkaline ionised water. Set packages for clients include a body analysis and health check to determine deficiencies and personalise meal plans. 

B1-06 Palais Renaissance, 390 Orchard Road; Tel: 6276 0288; 


Pollen turns five

Pollen at Gardens by the Bay gears up for its fifth anniversary with Executive Chef Steve Allen’s five-course special tasting menu, inspired by Pollen’s garden, regions in Italy, the English seaside, Malaysia-style bak kut teh, and the Singapore Sling, and paired with beverages including homemade sparkling rosé (basil-infused rhubarb juice with Hendrick’s gin), homemade vanilla and apricot wine, and the orange-hued Catarrato Falco Peregrino. After the fete, the celebratory carte will stay on at Pollen as the dinner tasting menu.

August 17–21

#01-09 Gardens by the Bay, 18 Marina Gardens Drive; Tel: 6604 9988;


Lust after wine with 1-Group restaurants

Spend the entire month tipsy with the 14 wine adventures featuring 300 labels and varietals, and spread out across four of the 1-Group’s dining destinations — The Garage at Singapore Botanic Gardens, The Summerhouse at Seletar Aerospace Park, Stellar at 1-Altitude, and Monti at The Fullerton Pavilion — with each stop tailored to match the view with the tipple. Expect to delve deep into the soul of wine making, drinking and appreciation at each station.

August, various dates


Savour Chitose strawberries at Lewin Terrace

French–Japanese fusion fine-dining venue Lewin Terrace brings back its Chitose Strawberry Fair, for three months this time around. Limited edition three- and four-course lunch menus showcase the ripe handpicked fruit from the Chitose Strawberry Farm in Cameron Highlands in three dessert options. The farm employs cutting-edge Japanese technology to produce top quality strawberries, delivered to Singapore within 48 hours of harvest.

Until October 31

21 Lewin Terrace; Tel: 6333 9905; 


Tuck into Cantonese cuisine at Marriott Singapore Tang Plaza

Wan Hao Chinese Restaurant presents a new collection of Cantonese soups, dimsum items, and meat and seafood dishes that combine premium ingredients with a blend of Eastern and Western influences — steamed scallop and morel mushroom dumplings; fresh milk stir-fried scallop with mango, egg white, shrimp roe and broccoli (above); chilled duck wing marinated with Chinese rose wine; braised beef short-rib with Chinese spices; and more. 

320 Orchard Road; Tel: 6831 4605 or visit 


Suggested Articles