@originbarsg at @shangrilasg unveils X, a bold new cocktail and dining menu that celebrates the meeting of cultures, flavours, and ideas through unexpected combinations.
Highlights from the menu include the Dj Pepper, which combines sour cherry, cola notes, hydrosol and vodka; Not So Fairy Julep, featuring pickled mint, vanilla and tequila; Burnt Ramos, a refreshing blend of burnt lime, coconut and gin; Affogato Colada, a tropical twist featuring local Yuan Yang flavours, pineapple and whisky; and the indulgent Duty Free, which brings together pistachio, chocolate and single malt whisky.
Complementing the experience are elevated bar bites such as Crispy Battered Prawns, Dan Dan Dumplings, Smashed Spicy Cucumber and Sweetcorn Nuggets, alongside the Signature Rum Canelé served with a luscious Sea Salt Caramel Sauce.
Hilton Singapore Orchard introduces a new weekend ritual at Estate Restaurant with the launch of the Sunday Social Champagne Brunch. Anchored by the theme “Brunch, but make it Estate”, the lively multi-generational experience brings together friends and families over free-flow premier French champagne, live DJ entertainment, and Estate’s celebrated buffet spread.
The refreshed brunch experience showcases 10 individually plated chef’s signatures including Pan-seared Foie Gras with Pear Compote and Citrus Raspberry Jus, Seared Scallops with Cauliflower Velouté and Brown Butter, Corned Beef Hash with Soft Scramble finished with Black Truffle Essence and Caviar, and Butter-poached Boston Lobster Benedict atop housemade brioche with Saffron Hollandaise. Asian-inspired creations such as Lobster and Yuzu Chawanmushi and Yunnan Hand-pulled Noodles with Tiger Prawns further add depth to the indulgent spread.
Beyond the signatures, diners can continue their brunch experience at Estate’s renowned Seafood and Oyster Bar featuring French Oysters, Alaskan King Crabs, Boston Lobsters and Tiger Prawns, alongside artisanal French cheeses from Les Frères Marchand and premium carvings including Tea-smoked Whole Lamb Leg, Lemongrass and Coconut-roasted Wagyu Sirloin, and Five-spiced Roasted London Duck.
The sweet finale unfolds at the refreshed dessert bar with highlights such as Matcha Azuki Truffle, Pumpkin-spiced Panna Cotta, Botanique en Fleurs 68% Cacao Velvet, Earl Grey Tea Cake, Hilton Cheesecake and live-made crêpes topped with Popcorn Chantilly and Cotton Candy. Families are equally welcomed with the introduction of the Junior Corner, a dedicated children’s play space featuring a playhouse with slide, PlayStation 5 gaming, face painting, and rotating activities such as air hockey and kids tunnel experiences.
Celebrate Father’s Day with an indulgent Cantonese feast at Peony Jade in Amara Singapore , where diners can enjoy the exclusive “World’s Best Father Seafood Feasts” set menu at $688 for six persons, with savings of $150++ off the usual price of $838++.
Available from 1 June to 21 June 2026, the specially curated menu pays tribute to fathers through an impressive line-up of premium dishes including Peony Jade’s Platter of Three featuring Roasted Crispy Duck with Black Truffle, Steamed Rock Oysters with Garlic, and Chilled Hua Diao Wine-marinated 8-Head Australian Abalone, alongside comforting favourites such as Mini Buddha-Jumps-Over-The-Wall, Steamed Marble Goby, Pan-fried Kurobuta Pork Spare Ribs with Chin Kiang Vinegar Reduction, and Sautéed Fresh Scallops with Broccoli in X.O Chilli Sauce.
The celebratory feast continues with Baked Local Lobster with Cheese and the signature Four Treasures Crispy Rice Pao Fan simmered in an umami-rich golden broth with Prawns, Sea Cucumber, Vegetarian Shark’s Fin and Wolfberries, before concluding with a free flow Father’s Day Desserts Bar that is available only on 20 June and 21 June.
To make the occasion even more memorable, the eldest father at the table will be treated to a pair of freshly handmade MSW Durian Longevity Buns, making this a luxurious and meaningful dining experience for families gathering to celebrate Dad in the heart of Singapore.
Launching from 1 June 2026, Clove at Swissôtel The Stamford Singapore presents Kelong to Table: Seafood Buffet from River to Ocean, a new seafood dining experience developed in collaboration with renowned Singaporean chef Chef Eric Teo and Clove’s Executive Chef Roy Vun.
Showcasing Singapore’s coastal food heritage and locally sourced seafood, the buffet brings together Asian flavours and regional influences through dishes such as Local Threadfin with Assam Curry and Fish Noodles, Rock Lobster Meat with Creamy Sze Chuan Pepper and Avruga Caviar, Patin Buah “Sarawak Fruit River Catfish” with Shimeji Mushroom and Superior Soy Sauce, Seafood in Rich Milk Broth, Poached Grouper Fillet with Roasted Walnut and Tomato Salsa, and Butter Soy Prawns with Coriander and Celery Greens.
Complementing the seafood-forward spread are hearty carving station highlights including Kurobuta Pork “Whole Roast Porchetta Roll” with Gremolata and Pine Nut Stuffing, Australian Beef “OP Prime Rib” with Roasted Potato and Yorkshire Pudding, and Salt Baked Xin Jiang Salmon served with Smoked Corn Salsa and White Turnip Pickle. Diners can also end the evening on a sweet note with desserts such as Garden Berry Almond Vanilla Sable Tart, Hazelnut Praline Vanilla Pastry Cream Brioche, Granola Chocolate Vanilla Banana Caramel, and Poached Apple Pie Almond Pizza.
From now to 21 June 2026, Edge Restaurant at Pan Pacific Singapore presents A Sea of Flavours, an exclusive seafood-focused dinner experience available every Friday to Sunday. Curated by Executive Chef Andy Oh and his culinary team, the buffet showcases an indulgent spread of premium seafood and Asian-inspired creations, featuring Sustainable Boston Lobster, Snow Crab, Tiger Prawn, Pacific Clam, and Black Mussel on ice alongside signature dishes such as Salt-baked Mud Crab with Chilli Sauce and Nam Jim Jaew, Stir-fried White Pepper Crab with Scallion, Pulpo a la Gallega (Galician Octopus Tentacle), Creamy Salted Egg Yolk Crab, and Lobster Bisque with Cognac.
Beyond the seafood offerings, diners can look forward to premium meat selections including Mayura Station Chocolate-fed Wagyu Beef with Ponzu and Braised Leek, Wok-fried Crispy Frog Leg with Salt and Pepper, and 12-hour Braised Tajima Wagyu Beef Short Rib. The extensive buffet experience also features international favourites such as Japanese Sashimi and Assorted Sushi and Maki, House-smoked Pork Belly, Chef Andy’s Signature Penang Char Kway Teow, Mud Crab Dum Biryani, and Tandoori Fish Tikka.
To conclude the meal, guests can indulge in desserts from Edge’s live station including Mango Pani Puri, alongside sweet treats such as Yam Mousse Cake, Peach Tart, and Honey Jelly with Snow Bird’s Nest and Aloe Vera.
Freshly rolled to order and packed with premium ingredients, RAPPU takes over Sundays at The Kitchen Table with an indulgent brunch collaboration that brings its signature handroll experience to W Singapore – Sentosa Cove. Diners can look forward to RAPPU Tengo Handrolls crafted à la minute, featuring luxurious selections such as Hotate, Engawa, Salmon, Toro, and Salmon Avocado, served fresh alongside a seasonal White Asparagus showcase featuring White Asparagus With 63°C Egg and Hollandaise, White Asparagus Risotto with Parmesan Cheese and Chives, as well as Wok Fried XO Seafood With White Asparagus.
The lavish brunch experience also showcases an extensive line-up of indulgent creations including Singapore Asparagus Crab Fried Rice, Singapore Chilli Slipper Lobster, Honey Miso Glaze Iberico Pork Ribs, and Almond Wood Fire Grilled Seafood featuring Live Prawn, Squid, and Slipper Lobster. Guests can further savour specialties from the Wood-Fired Basque Grill including Wagyu Sanchoku Steak, Wagyu Beef Truffle Parmesan Sausage, Chorizo, Bone Marrow, and White Asparagus. To elevate the experience further, diners can also top up for a Free-Flow Beverage Package while indulging in the extravagant Sunday brunch spread.
📣 Call 6808 7268 , email thekitchentable.singapore@whotels.com or head to https://www.thekitchentable.sg to find out more.
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++
