White Rose Cafe at York Hotel has refreshed their a la carte menu showcasing a delectable selection of local, Asian and Western dishes.
New additions to the menu include Seafood Couscous Salad, Gado Gado, Crab Bisque with Cognac, Chicken Roulade and Green Burger. With more customers adopting a sustainable diet, the culinary team has replaced regular ground beef in their Ribeye Steak with carbon-neutral beef from Five Founders, Australia’s first carbon-neutral certified beef. The beef has zero carbon footprint and carbon emissions associated with production are eliminated.
End the meal on a sweet note with the likes of Sago Gula Melaka, Chocolate Lava Cake and Creme Brulee.
Call White Rose Café at 6737 0511 or visit www.yorkhotel.com.sg for enquiries. DBS , POSB and UOB cardholders enjoy 10% off a la carte menu
Gather with your family and friends for a time of feasting and indulgence at SO Singapore Hotel this weekend!
The Mother Of All Brunches is set to leave you in awe with its amazing offerings! Start with the 3 tier Medium/Large Tower.
1st tier
Roasted Summer Vegetables, Chorizo Tartar’ served on Toasted Sourdough, “Hillbillies” Chilled Balsamic Wild Mushroom & Chopped Fresh Herbs, Vegetable & Egg Frittata, Artisan Cold Cuts & Cheeses served with Pickles, Marmalade & Condiments, Rocket Salad & Sherry Shallot Vinaigrette
2nd tier
Australian Striploin Steak with Caramelised Onion, Dijon , Mustard & Pickles, Bratwurst & Lamb Sausage served with Caramelized Onion, Sweet & Spicy Whole Chicken Thigh, Steamed Garlic Skewed Prawns, Tater Tots with Spinach Cream
3rd tier
Assorted Tarts, Homemade Waffles, Mini Rainbow Marshmallows, Rainbow Marshmallows, Fresh Tropical Fruits, Berries. Mini Churros. Chooned Nuts with Chocolate Waterfall Xperience
There are also Oyster Platters and the Loaded Seafood Platter to pair with the Mother Of All Brunch Towers as well. The latter is an assortment of fresh seafood consisting of 1 piece of Boston lobster (approx. 500gm), 300gm Tiger Prawns, 300gm Mussels, 6 Hokkaido Scallops & 1 Dozen Pacific Oysters Poached & Served On Ice.
The Bottomless Experience of 2 hour free-flow beverage packages complete the brunch. One can choose either the Mocktails, Juices & Soft Drinks Xperience, Prosecco Xperience, Champagne Xperience or the The Gin Cart.
Following the sold-out run in 2019 , Grand Hyatt Singapore has launched a brand new edition Le Petit Chef experience, “How to Become the World’s Greatest Chef”.
The new show uses elevated theatrics powered by updated 3D technology and visual storytelling for a fresh and exciting out of world dining experience. Diners are guided through a whimsical culinary show on how to be the world’s greatest chef right on their very plates, while he prepares and “serves” tantalizing dishes. The dining experience is accompanied by two extensive beverage packages of wines and Champagne carefully selected to complement each course.
Le Petit Chef saves the best for the last as he ends off the evening with a surprising element for the last course. Diners can get hands-on as they prepare the finishing touches to their dessert, featuring ingredients such as Grand Cru Chocolate Marquise, Curd Passion Fruit, Berry Sherbet, and Meringue, with the addition of Champagne Jelly in the Elite menu.
Below are the dishes that will be served in the Elite menu
Opening Hours: Daily: High Tea 2.00pm, Dinner at 6.00pm, 8.45pm
Master Menu $188++ , Elite Menu $288++ , Junior Menu $98++ , Légumier (Vegetarian) Menu $188++ . Beverage pairing packages at the addition of $88 and $188
From now to 20 July, Lobby Lounge at Conrad Singapore will be offering the Language Of Flowers Afternoon Tea by Executive Pastry Chef Richard. He has given the afternoon tea a complete floral makeover and each of his hand-crafted pastries is a tribute to the exquisite botanicals in the region.
Below are the sweet and savoury treats one can look forward to
Chrysanthemum with Ginseng Financier, Ginseng Ganache and Chrysanthemum Jelly
Chrysanthemum Brioche with Confit Pulled Chicken and Wolfberries
Rosella Tart with Rose Almond Cream, Rosella Jelly, Vanilla Tart and Dark Chocolate Mousse
Sponge Cake with Rosella Cream Cheese and Smoked Salmon
Purple Mimosa with Violet Crémeux, Pâte Sablée, Sweet Potato Crumble and Earl Grey Mousse
Mimosa Wrap with Crabmeat and Ikura
Saffron Rice Pudding Mousse and Panna Cotta
Saffron and Spinach Bread
Raisin Scone and Classic Scone with Strawberry Jam and Clotted Cream
Each pax is served a Welcome Drink and gets to pick their choice of Brazilian Coffee or Ronnefeldt Tea for the Language Of Flowers Afternoon Tea
Durian and Cempedak lovers are in for a treat! Ellenborough Market Café at Paradox Merchant Court Singapore is offering a Durian and Cempedak Buffet Dinner from now to 31 July that is poised to whet your appetite.
For Appetisers, one can look forward to seasonal dishes Smoked Duck with Cempedak Salad, Cempedak and Shrimp Salad while the Singaporean Rojak with Cempedak and Shrimp Paste Dressing is the new addition to the Side Station items. Relish the likes of Durian and Cheese Quesadilla, Wok-Fried Cempedak with Celery as well as Durian Fried Rice with Sambal.
For the Peranakan dishes, the Fish Head Curry with Fermented Durian is highly recommended and one can enjoy the Thai Basil Minced Cempedak in a Cup Shell for the DIY Station. The Plant-Based Cempedak Bolognese Pasta is another interesting creation that will tantalize your tastebuds.
All these are served on top of your regular favorites such as Seafood On Ice, Whole Fried Fish with Sweet and Sour Sauce, Roasted Beef Sirloin, Rock Lobster in Singapore Chilli Crab Sauce, Whole Fried Fish with Sweet and Sour Sauce and Nyonya Laksa.
The desserts are the perfect end to the meal and the variety will leave you amazed. The extensive selection ranges from Chocolate Durian Cream Puff, Coconut Cempedak Gateau, Durian and Coconut Panna Cotta, Durian Tiramisu , Cempedak Sable Tart , Cempedak Chocolate Swiss Roll to Cempedak Crumble , Durian Cheesecake Cempedak Clafoutis, Durian Mille Crepe Durian Bread and Butter Pudding , Durian Pengat , Durian with Sticky Rice and Ice Durian Chendol. The ever popular Chocolate Fountain will be an irresistible treat for anyone.
Founded in 1999, Seafood from Scotland is the national trade and marketing body for the Scottish Seafood industry which seeks to showcase the quality and heritage of Scottish seafood produce and the versatility of Scottish seafood in a range of international cuisines.
At Skai in Swissôtel The Stamford, we had the opportunity to indulge in the best of what Scotland seafood can offer.
First we had the Smoked Salmon that is made with Apple Tzatziki and Foccacia and paired with “Brewdog Lost Lager” German-Style Pilsner 4.5%. This is followed by the Rock Oyster prepared with Beetroot Dashi, Wasabi Pear, Oscietre Caviar and paired with “Twisted French 75” Nadar Gin, Peach Yuzu Acid and Champagne.
Next we had the King Scallop made with Grapefruit, Caramelized Cauliflower, Tapioca and paired with “Butter Miso Washed Whisky” Arbikie Highland Rye, Apple Togarashi and Cacao. Then we had the Salmon Fillet prepared with Chorizo, Fennel, Apple and paired with “Brewdog Punk IPA” 5.4%. The Creme Brulee made with “Milk Punch” Aribikie Highland Rye, Spiced Clarified Milk and Honey completes the meal.
There will be a special one week Scottish seafood menu at Moonbow in Dempsey Hill from now to 19 June for Father’s Day. This exclusive menu is priced at $98++ and one will also receive a voucher to purchase Loch Fyne smoked salmon products at a 20% discounted rate in retail shop The New Grocer.
Xperience restaurant in SO Singapore Hotel is a vibrant all-day café, restaurant and bar located in the heart of Singapore’s bustling CBD.
From now to 26 June, diners can go on a Gastronomy Tour of Portugal through an immersive journey of food and wine by SO Singapore Hotel and Tuga Singapore . There will be authentic Portuguese dishes coupled with exceptional wines in a 3 course and 4 course setting with Wine Flight available from now to 19 June.
Featured here is the Starter Salada De Polvo, Octopus Salad and Mexilhões “à Dona Rosa” Mussels followed a choice of Carne De Porco À Alentejana, Pork And Clams or Codfish Lagareiro, Codfish Loin or Pica-pau À Português, Beef Woodpecker. Dessert wise, one can delight in the Pastéis De Nata, Portugese Egg Tart.
Tucked away in the lush, landscaped gardens of Shangri-La Singapore, the charming Waterfall Ristorante Italiano is pleased to welcome onboard Chef Simone Loisi – formerly from iO Italian Osteria, as its new Chef de Cuisine. Diners can look forward to enjoying a vibrant and sumptuous showcase of dishes that spans his hometown specialties, signature handmade pastas and main courses.
We had the opportunity to savor some of his dishes beginning with the starter Caprese Di Mare which features a refreshing and citrusy dressing matched with slices of house-cured salmon with Juniper berries and orange zest served with flower capers, Napoli buffalo mozzarella and crisp fennel.
Then we had the Porchetta Alla Birra, Chef Simone rendition of this sumptuous beer-marinated pork belly that is beautifully complemented with a tangy homemade sauerkraut. One of Chef Simone’s pizza creations is the Mortadella e Stracciatella , a ‘cicchio’ or Southern Italian flatbread draped with dollops of luscious Stracciatella cheese, sundried tomatoes and pistachio.
The Linguine Al Crostacei In Crostia Di Pane is the highlight of the meal. Brimming with a medley of pristine crustaceans the likes of one whole lobster, prawns, scallops, mussels and clams and covered with a thin layer of bread dough, the pasta is baked in the oven briefly to render a crusty top which is great for ‘scarpetta’, or soaking and gathering the leftover pasta sauce from the plate.
The other signature pastas include the Gnocchi Mare E Monti, handmade Potato Gnocchi Prawns, Cherry Tomatoes, Porcini Mushrooms with Parmesan Cheese and the Orecchiette Broccoli E Salsiccia prepared with Orecchiette Pasta, Broccoli, Pork Sausage, Chilli and Breadcrumbs flavored with Fennel Seeds.
Main course wise, there is the Polpo Alla Plancia, Mediterranean Octopus Leg with Potato Cream and Mixed Salad while desserts Tiramisu Classico and Cannolo Siciliano Fatto in Casa consisting of Homemade Cannolo, Sweetened Ricotta Cheese, Orange Zest and Bitter Chocolate Chips complete the meal.
Back to Beast and Butterflies atM Social Singapore again after some time and their dishes never fail to live up to my expectations. They have recently launched new menu items and we have the opportunity to savor them and other signature dishes.
We started with the new Snapper Ceviche made with Avocado, Tomatoes, Chopped Jalapenos, Mint Leaves, Sliced Fresh Shallots, Cilantro, Ginger Flower,
Extra Virgin Olive Oil and Lime Juice.
The Kurobuta Pork Belly Claypot Rice and Cod Papilotte are both newly launched dishes. The former is paired with Soft Boiled Egg, Fresh Scallions, Cod Fish Crackers, Pickles while the latter is prepared in superior soy sauce. The Lobster Porridge is undoubtedly the signature dish, Teochew-Style Lobster Rice Porridge in Crab Broth with Braised Baby Abalone, Crispy Conpoy, Bonito Flakes, Fried Shredded Ginger and Fresh Scallions. We also had the Boneless Beef Short Ribs which you can have with your choice of sauce and side.
Beast and Butterflies also has an extensive wine and beverage menu to go with the food and we ended off our meal with the Molten Chocolate Cake served with Mini Magnum Ice Cream. With both indoor and alfresco seating, it offers an intimate setting for a date with your partner or communal dining with your family and friends.
90 Robertson Quay M Social Singapore Singapore 238259
Basilico at Regent Singapore, a bastion of authentic Italian cuisine, will be having week-long celebrations for Italy’s Festa della Repubblica (Festival of the Republic) from 30 May to 5 June.
The grandest event of the week will be the Gala Wine Dinner on 3 June, showcasing the diversity of Italian cuisine by Regent Singapore Executive Chef Angelo Ciccone, Executive Sous Chef Luca Beccalli, Basilico Head Chef Valerio Pierantonelli and guest chef Massimo Pasquarelli, Executive Chef of The Ritz-Carlton, Millenia Singapore.
Tea Lounge will be having Weekday Afternoon Tea and Weekend High Tea focusing firmly on the region that brings us aromatic Norcia black truffles, creamy burratas and antipasti.
There will be a special Basilissimo Dinner menu available daily which will feature dishes from the above chefs. Founder of extra virgin olive oil producers Timperio, Giuseppe Timperio, will go from table to table, giving diners a taste of the single varietal liquid gold his family has cultivated for years and this will take place alongside tastings of gourmet Parma ham from Consorzio del Prosciutto. The highlights are the Sliced Seared Tuna Micro Cress, Char-Grilled Octopus, Aged Aquerello Risotto, 32 Yolk Ravioli, Almond Crusted Lamb Chops and Crispy Puff Pastry.
Manhattan Bar will also be bringing one of Italy’s most established bartenders, Matteo Zedd, who will create five signature cocktails with spirits by Campari and Remy Cointreau.
The lineup of programs also include 🔸30 May – Poolside alfresco seating with preprandial aperitifs and snacks 🔸 1 June – Art exhibition by Italian painter Laura Caretta 🔸 3 June – A fashion show that showcases three labels fronted by Italian women alongside afternoon tea 🔸4 June – Join Chef Angelo and Chef Luca in a pizza-making class with children from APICS: Italian Cultural Centre in Singapore. 🔸5 June – Indulge in an elevated brunch of special mains with the option of add-on wine pairings by Ferrari Trento, specialists in the production of sparkling wine
Call White Rose Café at 6737 0511 or visit www.yorkhotel.com.sg for enquiries. DBS , POSB and UOB cardholders enjoy 10% off a la carte menu
21 Mount Elizabeth Singapore 228516
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