Located within QT Singapore, Cygnet Singapore invites diners to indulge in “Steak Frites: Choose Your Indulgence”, an elevated dining experience where endless cuts of premium steak are paired with velvety Peppercorn Jus or Red Wine Jus alongside unlimited golden shoestring fries. Available Monday to Saturday from 5.30pm to 9.30pm, the indulgent offering reimagines the timeless classic with a refined and playful touch in the heart of Singapore’s CBD.
Guests can choose from unlimited servings of Classic Striploin ($48), upgrade to the richly marbled Argentinian Ribeye ($78), or go all in with the luxurious Omi Wagyu ($108). To complete the experience, diners can also enjoy freshly shucked oysters at just $1 each.
Sheraton Towers Singapore unveils Henry’s Lobster Seasonal Menu from 1 June to 31 August 2026, bringing together a line-up of bold and luxurious lobster roll creations for both lunch and dinner. Priced at $48 per roll and served with a choice of French Fries or Potato Chips, diners can look forward to flavours ranging from Singapore Chilli, Salted Egg, and Kampot Pepper to Black Truffle, Mentaiko, Asian Percik, and the indulgent Black Diamond Lobster Roll, offering a flavour-packed take on the classic lobster roll experience.
Complementing the seasonal menu is an appetiser of Poached Prawn with Pineapple Salsa, Cress and Sweet Chilli Mayo, delivering a refreshing balance of sweetness and spice to start the meal. Guests can conclude the experience with the Hazelnut Marjolaine Flan served alongside Marinated Raspberry & Grapefruit and Rosemary Sorbet, bringing together nutty richness and bright citrus flavours for a refined finish.
Located within Shangri-La Singapore, Origin Grill unveils a refreshed menu that celebrates the timeless craft of open-fire grilling, where bold flavours, premium produce, and honest cooking take centre stage. Helmed by Chef Simon Bell, the menu showcases a line-up of ingredient-driven dishes prepared over an open flame, bringing out deep smoky aromas and robust flavours.
Diners can begin the experience with appetisers such as the Chicken Caesar Salad featuring Grilled Corn-Fed Chicken, Guanciale Chips, Parmigiano Reggiano, and Anchovy Dressing, alongside the indulgent Foie Gras served with Orange and Sauternes Marmalade, Aged Balsamic, and Brioche Toast. For those seeking bolder flavours, the Sriracha Fried Prawns delivers a spicy kick with Ikura, Confit Chilli, Toasted Sesame, and Lime.
The experience continues with hearty mains including the Flank Steak 200g, featuring Tender Valley Flank Steak paired with OG Spiced Hand Cut Steak Fries and Aged Port Wine Jus, alongside the Chicken and Chorizo Skewers with Corn-Fed Spring Chicken, Iberico Chorizo, Sweet Chilli, Lemon Butter Sauce, and Charred Lemon.
To conclude the meal on a decadent note, diners can indulge in the Chocolate Lava Cake made with Valrhona 62% chocolate, served with Salted Piedmont Hazelnut Gelato and Candy Floss, or the elegant Strawberry Cheesecake “Rose Flower” complemented by Pistachio Gelato and Raspberry Lychee Macaron, Chitose Strawberry, Crispy Kunafa.
Perched within the lush surrounds of Pan Pacific Orchard Singapore, Mosella unveils its Mediterranean Saturday Brunch featuring Spanish Flavours — a vibrant weekend dining experience inspired by the sun-drenched coasts of Spain and the Mediterranean.
Guests can look forward to highlights such as Oyster Céline N°3 at the Oyster Bar, Seafood Pipirrana Salad, Maple Glazed Smoked Duck And Peach Salad, Catalan Fideuà Negra Con Galician Pulpo from the Spanish Paella Live Station, as well as Josper Basque Grill Offerings featuring Grilled Boston Lobster, Garlic Butter Grilled Half Shelled Scallops and Josper Grilled Octopus Tentacles With Smoked Romesco & Chimichurri.
Diners can savour Foie Gras De Canard Poêlé, Prosciutto Eggs Benedict, Mediterranean Baked Norwegian Salmon Provençal and premium meats including Josper Chargrilled Medallions of Marinated Kangaroos ,Whisky Butter Basted Australia Beef Tomahawk and Queensland Wagyu Tri Tip MS6/7.
The brunch concludes on a sweet note with Curated Artisanal Cheese Desserts inspired by celebrated cheeses such as Brie, Gorgonzola and Parmigiano Reggiano, alongside elegant fruit petite gâteaux creations including “Strawberry” featuring Strawberry Compote, Vanilla Yoghurt Mousse and Vanilla Chiffon Sponge, as well as Valrhona Chocolate Raclette With Spanish Churros served live.
📣 Call 6991 6875, email mosella.ppsor@panpacific.com or head to https://mosella.sg to find out more.
🏢 10 Claymore Road Singapore 229540
💲Cost: Every Saturday 12.30pm to 3.00pm Adult $128++ Kids (8-12 years old) $64++
Perched on the seventh floor of Momentus Hotel Alexandra overlooking the Alexandra skyline, Verandah Rooftop Rotisserie unveils a refreshed rooftop dining concept centred around its new in-house meat ageing programme. While the restaurant introduces an Asia-Inspired Lunch Tour featuring rotating monthly themes inspired by regional cuisines, The spotlight falls on its evenings, where diners can unwind over a Modern European Semi-Buffet Dinner showcasing carefully aged meats, inclusive of a semi-buffet spread and one plated main.
At the heart of the dinner concept is Verandah’s dedicated ageing chiller, where premium cuts are matured over 14 to 21 days to deepen flavour and tenderness before being grilled over open heat for a smoky, caramelised finish.
Signature highlights include Australian Angus Picanha, Australian Cape Grim Striploin, Argentinian Angus Ribeye and a rotating Wagyu Cut of the Week, alongside alternatives such as French Corn-Fed Yellow Chicken, Miso Cod and Iberian Pork Tenderloin.
Complementing the mains is an extensive buffet spread featuring Wellness Antipasti And Salads, Charcuterie, Seafood On Ice And Wood-Fired Pizzas.
Set against the vibrant backdrop of Haji Lane, Si Chuan Dou Hua at PARKROYAL on Beach Road introduces a pets-friendly Imperial High Tea experience, inviting diners and their furkids to unwind in its lush open-air alfresco space. Designed as a sophisticated afternoon escape, the experience pairs handcrafted dim sum creations with premium Chinese teas thoughtfully curated by the restaurant’s Tea Masters.
Priced at $55++ per person (minimum two persons), the Imperial High Tea Menu showcases an indulgent selection of delicate handcrafted bites including Steamed Prawn Dumpling with Fish Roe, Steamed Seafood Crystal Dumpling with Black Truffle, Pumpkin Noodles with Preserved Capsicum Sauce and Minced Meat, Steamed Prawn Dumpling with Wild Mushroom, and Deep-fried Sesame Ball with Minced Meat. Playful creations such as the Steamed Dog-shaped Custard Bun, Paw-shaped Glutinous Rice Dumpling with Red Date, and Golden Corgi Chicken Floss Glutinous Rice Roll add a whimsical touch to the refined experience.
Guests can also enjoy Pan-fried Bun with Chives alongside a Choice of One Premium Tea and Yuzu Rice Wine, creating a leisurely afternoon indulgence designed for both pet lovers and dim sum enthusiasts alike.
Following a successful relaunch in January, Sky22 at Courtyard by Marriott Singapore Novena has swiftly re-established itself as a go-to dining destination for families and professionals within the Novena precinct. Perched on the 22nd floor, the restaurant continues to draw guests with its elevated yet approachable take on Modern Asian cuisine. Building on this momentum, Sky22 now unveils a refreshed menu shaped by local and regional influences, underpinned by thoughtful sourcing and a continued focus on delivering a well-rounded dining experience just outside Singapore’s downtown core . The updated menu showcases a thoughtful progression of flavours, beginning with the Chicken Consommé Morel — a clear, nourishing broth enriched with Cordyceps Flower, Shiitake Mushroom, Snow Fungus and Goji Berry — alongside the Watercress Beef Salad, dressed in a Sesame Soy Vinaigrette with Laksa Leaf, Marinated Beef and Crispy Garlic, with Vegetarian Options available. Mains highlight a balance of bold and familiar profiles, including the Turmeric & Ginger Kampung Chicken served with Nasi Ulam Fried Rice, Long Bean, Laksa Verde, Crispy Whitebait and Pork Satay; Seared Seabass Assam Pedas paired with Char-Grilled Local Vegetables and Ginger Flower; and Grilled Octopus complemented by Tamarind Soy, Pomegranate and Chinchalok Salsa, served with In-House Bread. To end the meal, one can have the Pandan Panna Cotta, layered with Chrysanthemum, Mixed Berries and Pistachio Streusel, for a light and refreshing finish . 📣Call +65 6250 0303 , email fnb.courtyardsg@marriott.com or head to https://www.sky22restaurant.com/our-menus to find out more . 🏢 99 Irrawaddy Road, Singapore 329568
SKIRT Steakhouse Singapore at W Singapore – Sentosa Cove unveils its latest menu refresh, celebrating crowd favourites while embracing its rebellious take on steakhouse classics. Guided by its philosophy of “where fire meets flavor,” the refreshed offering spotlights open-fire cooking and dry-aging techniques that bring depth, complexity, and bold character to every dish. From 28- to 45-day bone-in selections to premium Wagyu cuts, the menu delivers a refined yet vibrant dining experience.
Begin with the Grilled Fremantle Octopus, served with Squid Ink Sauce, ’Nduja Aioli, and Green Goddess, followed by the Cubano Iberico Pluma, complemented by Mojo Rojo, Cordyceps, and Smoked Eggplant. At the heart of the menu is Skirt’s Steak Board Selection, where we had the Picanha and Tenderloin, accompanied by Charred Hispi Cabbage and Smoked Mashed Potato, showcasing SKIRT’s mastery of fire-led cooking and premium sourcing. The Pistachio Kunafa offers a satisfying finale, layered with Whipped Mascarpone and Pistachio Ganache.
📣 Call +65 6808 7278, email skirt.singapore@whotels.com or head to https://www.skirt.sg to find out more.
Alley on 25 at Andaz Singapore introduces a refreshed lineup of all-day dining experiences, inviting diners to explore a different “adventure” across the week. From Monday Power Lunch and Tuesday Double Down to Wednesday Midweek Melt, Thursday Shellebration and the Weekend Alley’s Brunch Social, each concept offers a distinct dining experience across the week.
Available on Saturdays and Sundays from 12pm onwards, Alley’s Brunch Social presents a lavish buffet of Continental, Asian and Western delights, complemented by farm-fresh, locally sourced cage-free egg dishes. Guests can choose from signatures such as Healthy Jump Start with Poached Egg, Crushed Avocado, Labneh and Sourdough Pita Bread; Singaporean Breakfast with Toasted Milk Bread, HarriAnns Pandan Kaya and Soft-Boiled Egg; Fisherman’s Breakfast with Chilli Crab Egg Skillet and Blue Swimmer Crab; Sarawak Black Pepper Crab Egg Benedict; Truffle Croque Madame; and Silken Chawanmushi with Alaskan King Crab and Trout Roe. Highlights include Seafood On Ice with Seasonal Oysters Shucked Table-Side, Australian Macka’s Grain-Fed Flank Steak, Lamb Barnsley Chop, Sarawak Black Pepper Sri Lankan Mud Crab, 70% Single Origin Guanaja Chocolate Mud Cake and Pandan Kaya Basque Cheesecake.
Sizzle & Savour: Steak & Lamb Buffet – Guest Chef Series arrives at Entrepôt Restaurant in The Robertson House presenting a limited-time weekend dining experience from 25 April to 31 May in collaboration with Chef Natthasi Noo-in (Chef Nat) of Thailand’s acclaimed Lady Butcher. This exclusive showcase invites diners to be among the first to experience a specially curated menu where premium Australian beef and lamb meet Chef Nat’s signature Thai-inspired, flavour-forward approach. Renowned for her bold yet balanced style of meat-forward cooking, Chef Nat brings a distinctive Thai sensibility to the buffet, elevating classic steakhouse flavours with vibrant Southeast Asian influences.
The experience begins with an Amuse Bouche of Croquettes de Boeuf with Thai inspiration, setting the tone for what follows. Diners can then look forward to curated meat cuts such as Australia Teys Black Angus Grain-Fed Ribeye and Striploin, Thomas Farms Lamb Baby Ribs, and Carrara Wagyu Beef Skirt Steak, all grilled to order and paired with house-made sauces including Nam Jim Jaew, Thai Chimichurri, and Peppercorn Demi-Glaze. Available every Saturday and Sunday, the buffet is complemented by optional free-flow beverages.
