Enjoy 20% off at Winestone in Mercure Stevens and Novotel Stevens ! Simply quote upon making a reservation at https://www.winestone.sg . Discount is only applicable for the Winestone A La Carte menu, excluding other set promotions, offers and discounts.
Winestone in Mercure Stevens and Novotel Stevens has refreshed their A La Carte menu and we have the opportunity to savor some of the new menu items such as Tomahawk Carving, Oyster Bar, Charcuterie Platter and canapés Gambas , Salt & Pepper Squid and Pulled Pork Sliders.
Highlights for mains are the Argentinian Sirloin with Pan-Roasted Broccolini, Miso Glazed Cod, Kurobuta Pork Chop with Cinnamon-infused Apple compote and Australian Lamb Cutlets with Spicy Baba Ghanoush paired with add on sides Black Truffle Mash, Crispy Fries and Prawn & Crabmeat Rigatoni.
For desserts, a fine selection of Tea-infused Chocolate Pralines and Banana Turon serve as a toothsome end to the meal.
Michelin-recommended Cantonese restaurant Man Fu Yuan in InterContinental Singapore , announces an exclusive collaboration with the Irish Duck Company to present an exceptional dining experience that brings the best of Irish cuisine to Singapore.
Chef Aaron Tan has crafted three meticulous set menus for this collaboration that will be available from 1 October to 15 November 2023.
The Treasure Set Menu, a 6-course culinary journey designed for 3 to 5 persons, is priced at $138++ per person. The course features John Stone Irish lamb cubes with Sichuan spices alongside double-boiled superior soup with Irish Hampshire pork, and water chestnut meatballs. The star of the show is the roasted-smoked Silver Hill Irish Duck with truffle sauce.
The Gracious Set Menu offers a grand 6-course experience for 3 to 5 persons, priced at $298++ per person. The feast begins with appetisers that include John Stone Irish smoked salmon with caviar, pan-seared foie gras with rice cracker and mixed berries sauce, and wok-fried minced John Stone Irish lamb with a cumin golden cup. Delight in the seafood course, which features braised South Africa 18-head dried abalone paired with roasted Silver Hill Irish Duck. The beef course offers smoked-seared John Stone Dry-Aged beef tenderloin with a rich red wine sauce. Concluding the meal on a sweet note with a chilled honey rock sugar bird’s nest with egg white and water chestnuts.
Featured here is the Elegant Set Menu, which is ideal for 3 to 5 persons, is priced at $228++ per person. The menu takes you on gastronomic journey through a braised golden bird’s nest with golden pumpkin superior stock for the soup course, followed by wok-fried John Stone Irish lamb loin with Sarawak black pepper sauce and Hong Kong kai lan. Revel in the delectable braised Irish Hampshire pork belly with South Africa 5-head abalone. The menu culminates with the luscious La Mian with Rock lobster, Silver Hill Irish Duck in XO sauce.
All set menus includes optional wine-pairing option at $68++ per person
Racines at Sofitel Singapore City Centre , is introducing a refreshed menu that brings diners on an exciting journey through French and local artistry.
Helmed by newly minted Director of Culinary and Beverage Chef Isaac Henry , the new menu at Racines is a fusion of Isaac’s culinary experience with eco-conscious ingredients.
Featured here are
APPETISERS Ngoh Hiang Crispy Five-Spiced Seafood Wrapped in Beancurd Skin Served with House-made Chilli Sauce
Otak Otak Spiced Spanish Mackerel Fish Cake Roasted in Banana Leaf Parcel Served with House-made Chilli Sauce
Charred Asparagus, Hollandaise & Almonds Green Asparagus with House-made Hollandaise, Shio Kombu and Sugar .
Roasted Almonds Chicken & Duck Foie Gras Mousse Topped with Chinese Black Wine Vinegar, Crispy Peanuts and Chilli Oil Served with Toasted Sourdough
MAINS Prawn Biryani Smoked Argentinian Red Prawn Biryani Layered with Spiced Ghee and Cashews Served with Salted Yoghurt
Sliced Beef Hor Fun Wok-tossed Thinly Sliced Argentinian Grain-fed Beef with Flat Rice Noodles and Garlic Crisps
Sautéed Clams Manila Clams Tossed in Aged Guanciale, ‘Nduja Butter and Parsley Pistou
Crispy Scale Red Snapper Pumpkin Purée, Wilted Baby Spinach and Squid Ink Beurre Blanc
DESSERTS Almond & Longan Almond Jelly with White Fungus, Pickled Logans and Chrysanthemum Topped with Edible 24 Carat Gold
Pavlova Textures of Meringue with Passion Fruit Sorbet, Micro Basil and Strawberries
Skillet Baked Dark Chocolate Cookie 67% Dark Chocolate Chunks with Salted Hokkaido Milk Ice Cream
For the first time since it was established in 2008, Akanoya Robatayaki at Orchard Rendezvous Hotel has opened its doors for lunch. Each sumptuous Hirugohan lunch set, priced at $48++, consists of 8 delicious dishes that is available on weekdays and on Saturdays.
Nimono Homemade Japanese Fish Cake (Simmered Seasonal Item)
Supo Tonkotsu Dashi
Yaki Yasai Grilled Japanese Vegetables
Niku Charcoal Grilled Wagyu or Charcoal Grilled Miso Cod Both are grilled at the robatayaki kitchen over Wakayama Bincho and served on a robatayaki paddle
Donabe Japanese Claypot Rice
Dezato Dessert Of the Day
📣 Call 6732 1866 or Whatsapp 9099 9884 to reserve
🏢 1 Tanglin Road Orchard Rendezvous Hotel 01-01 Singapore 247905
🕚 Operating Hours: Sunday, Monday: 5.30pm to 10.30pm Tuesday to Saturday: 12.30pm to 2.30pm, 5.30pm to 1.30am
Waterfall Ristorante Italiano at Shangri-La Singapore has launched a refreshed menu with 14 new ala carte additions featuring classic dishes from Puglia, Italy – the hometown of Chef De Cuisine Simone Loisi.
Featured here are the below dishes
ANTIPASTI FRUITTURA DI PESCE (New) Baby Cuttlefish, Octopus, Prawns
VELLUTATE VELLUTATA DI ASTICE (New) Lobster Soup
PIZZA PINSA CAPRICCIO (New) Tomato Sauce, Mozzarella, Artichokes, Assorted Mushrooms, Black Olives, Cooked Ham
SECONDI GUANCIA DI MAIALE BRASATA CON POLENTA (New) Braised Pork Cheek, Fried Herbs Polenta
CARRÉ DI AGNELLO SALSA AI MIRTILLI, PUREA DI PATATE ALLO ZAFFERANO E ASPARAGI ALLA GRIGLIA Sous Vide Grilled Lamb Rack, Saffron Potato Cream, Grilled Asparagus, Natural Jus with Blueberries
TAGLIATA DI MANZO PATATE AL FORNO E SPINACI Angus MB2 Beef Striploin, Baby Spinach Salad, Sun-dried Tomato, Baked Potato, Parmesan
POLO ARROSTO CON CREMA DI PEPERONI (New) Grilled Mediterranean Octopus Leg, Red Capsicum Cream
Back to Pullman Singapore Orchard for a short break at their Club Residence recently ! Started with a dip in the pool at P S O Beach Club followed by indulging in the complimentary all-day non-alcoholic beverages, cookies and nuts as well as evening cocktails with canapes at The Archive Club.
Next, we had the opportunity to try the new cocktails and bar bites at Atelier Lounge! Featured here are
BELLE FEMME
Neft Vodka Black, Grapes Champagne Cordial, Elderflower Liqueur, Lemon, Honey
AURORA Sipsmith Sloe Gin, Maraschino Liqueur, Crème De Violette, Lemon
NIGHTCAP Amrut Whisky, Spiced Demerara Syrup, Black Lemon Bitters
CHEESE PLATTER Assorted nuts, dried fruit and crackers
BEEF BURGER Juicy beef patty, crispy lettuce, pickled cucumber, onion, tomato and brioche bun
CROQUE MONSIEUR Slices of melting cheese, encased in toasted ciabatta bread with shaved ham, tomatoes and mustard mayo
Located in the heart of Orchard Road, Pullman Singapore Orchard is perfectly positioned to have your shopping forays. After a restful night, a sumptuous breakfast buffet that ends late at 11am awaits us at Eden Restaurant, a stunning glasshouse with captivating views.
York Hotel is delighted to bring back the highly-popular Penang Hawkers’ Fare this September! Available from now to 17 September 2023, get ready to be transported to Penang with a menu from which you will savour an array of tasty hawker specialties prepared ‘live’ by the hawkers from Penang.
Relish an exceptional spread of best-known treats such as Penang Laksa, Char Kway Teow, and Penang Prawn Mee.
New dishes highlighting this edition are
Pasembur – well-known Malaysian salad consists of shredded cucumbers, turnip, bean sprouts, potatoes, boiled egg, and deep-fried fritters topped with a mild spicy and sweet peanut sauce.
Jiu Hu Char – a favourite among Hokkien and Nyonya households in Penang which one can enjoy fried cuttlefish with sambal belacan wrapped with crispy lettuce in bite-size parcels.
See Guo Tng or “Four Fruit Soup” – a traditional Chinese-style sweet soup consisting of ginkgo nuts, longan, sweet potato and red bean sago.
Fans of Ban Chang Kueh will be delighted by the addition of two fillings: cream corn and black sugar.
As part of Community Chest 40th anniversary and held in collaboration with Chef Violet Onn , “Empowering Lives: Food for Good” , Sofitel Singapore Sentosa Resort & Spa is initiating a fundraiser for Community Chest 40th Anniversary with two dining and cocktail experiences inspired by Peranakan culture and cuisine at LeBar. These include a new Tropical Afternoon Tea and three themed cocktails that not only tantalise the taste buds but also support a worthy cause.
Created by Junior Executive Sous Chef Boone Low, the Tropical Afternoon Tea showcases a fusion of Peranakan flavours with delicate patisserie.
Indulge in
Savouries Asam Pedas Crab With Crispy Mantou & Caramelised Pineapple
Pulled Ayam Buah Keluak Slider with Sambal Belacan Aioli & Nonya Achar
Mackerel Fish Otah And Hae Bee Hiam Sandwich
Sambal Prawn Salad In Golden Pie Tee Tartelettes With Quail Egg And Coriander
Slow Pulled Wagyu Beef Rendang Tartlet With Toasted Serunding
Sweets Ondeh Ondeh
Prune Kueh Lapis
Kopi C Panna Cotta
Rainbow Petit Nonya Kueh
Canelé Petit Yam
Butter Scone
Raisin Scone Served With Clotted Cream
The Tropical Afternoon Tea experience includes a glass of Rose Wine, two glasses of cocktails, and free-flowing Nespresso Coffee or TWG Tea. In celebration of Community Chest 40th anniversary and their goal of raising SSI million, the Resort will donate $5 nett per person based on the order of every Tropical Afternoon Tea.
Additionally, the three-tiered afternoon tea will be paired with Peranakan-inspired cocktails crafted by Head Mixologist Daniel Anthony. Incorporating ingredients often found in Peranakan cooking, sip on the Baba’s Negroni, crafted with jackfruit gin, blue ginger lillet and calamansi, as well as The Kebaya, made using gula melaka infused rum, upcycled pandan leaves and kumquat. The trio also includes The Peranakan Enclave, which includes rose liqueur, lychee liqueur, mandarin skins, and lemon juice.
Ya Ge Singapore in Orchid Hotel has launched the Exquisite Weekend Dim Sum Brunch which diners can embark on a gastronomic journey with their premium artisanal dim sum and delicacies, alongside unlimited servings of signature dishes.
Diners start with 1 serving of the below Artisan Dim Sum.
翅骨汤金钱翅石榴饺 Double-boiled Shark’s Fin Pomegranate Dumpling in Shark’s Bone Cartilage Broth
鲍汁鲍鱼烧卖 Siew Mai with Abalone in Abalone Sauce
明太子玉带饺 Fresh Scallop Dumpling torched with Mentaiko Mayo
龙虾糯米饺 Steamed Glutinous Rice Dumpling with Lobster topped with luscious seafood sauce and bonito flakes
黑蒜茶树菇田园卷 Garden Greens Roll with Black Garlic and Tea Tree Mushroom
冰花黑豚肉京葱锅贴 Pan-fried Snowflakes Kurobuta Pork with Japanese Leek Gyoza
像生葫芦海参角 Deep-fried Gourd-shaped Sea Cucumber and King Oyster Mushroom Puff
爆漿芒果流心虾球 Lava Mango Shrimp Ball
Noodles / Rice 大虾脆生面 Crispy Noodles with King Prawn in Superior Broth
极品肉酱伴日本珍珠米饭 Braised Minced Meat in House’s Special X.O Sauce with Japanese Pearl Rice
This is followed by unlimited servings of Steamed Dim Sum , Fried Dim Sum Main Dishes as well as Desserts.
📣 Call 6818 6831 , WhatsApp 8031 6831 or email [email protected] to reserve.
🏢 1 Tras Link Level 3 Orchid Hotel Singapore 078867
💲Cost: Every Sat, Sun & Public Holidays From 11.30am to 2.30pm (2 Seatings) First Seating: 11.30am to 1.30pm (Last Order at 1pm) Second Seating: 12.30pm to 2.30pm (Last Order at 2pm)
$48.00++ per Child (4 to 12 years old)
$68.00++ per Adult (minimum 2 adults)
Add on $35.00++ per Adult for FREE FLOW of Le Contesse Prosecco Spumante DOC Treviso Brut
From now to 31 October 2023, Lime Singapore at Parkroyal Collection Pickering celebrates a flavourful decade with Lime Capsule, a culinary extravaganza that showcases the Best of Lime Restaurant . Fans can expect all-time crowd favourites blending local and international flavours including Chef Steve’s Pickering Lobster Laksa that boasts succulent lobster flesh in a rich and piquant gravy, Chef Max’s Lobster Hokkien Noodles perfectly complemented by crispy roast pork, squid and sambal chilli, Chef Hoong’s Alaskan King Crab Char Kway Teow packing a flavourful punch with an aromatic wok hei, as well as Chef Shashi’s Roti Jala with Lobster Curry.
Other highlights include Pickering Lobster Bisque
Singapore Bak Kut Teh Soup
Pickering Lobster Risotto
Live Carving Station which consist of Roast Beef Sirloin, Roast Pork Shoulder, Australian Lamb Neck, Oven Roasted Chicken and Sustainable Barramundi on rotational basis
Desserts wise, there are the Matcha Chocolate Fountain , Durian Pengat ,Pandan Kaya Cake, Baileys Dulcey Chocolate Cake, Strawberry Basil Cheesecake and Baked Apple Tart With Cinnamon Crumble. There are also Gelatos and Sorbet to go with freshly-made crepes.
