Head down to the Bar at 15 Stamford on May 13, where you can sip on the Way of the Wild, its SGCF signature cocktail, a fruity mix of raspberries and blueberries paired with whisky and soda water. It's crisp and refreshing, which you can savour alongside other classic cocktails like the New York Sour and an espresso martini. Savour a series of cold seafood plates like the Grey Goose vodka salt-cured king salmon and freshly-shucked seasonal oysters, as well as large sharing plates like the premium Iberia pork pluma and the tender Black Angus ribeye. 

The Bar at 15 Stamford, 15 Stamford Road, S(178906), +65 6715 6871

If you're craving more local fare, Low Tide has got you covered with a 5-course brunch menu on May 14. Start off with the Fisherman Catch, featuring citrus cure ceviche, torched jalapeño, and coconut soup for a refreshing starter, then go onto the nasi ulam with blue pea flower rice, burnt pineapple, and coconut flakes. A binchō-grilled sea bass is up next with a tangy curry Assam sauce with Shishito pepper.

Savour brunch with the Return of Dr Gonzo, its SGCF signature cocktail inspired by the iconic Singapore Sling. It's a mix of Bacardi 4, blue curaçao, Luxardo Maraschino, pineapple and lim juice, Angostura bitters, and topped with beer. 

Low Tide, 98 Club Street, S(069467), +65 8952 1145

Chef de cuisine Davide Giacomelli has prepared a decadent brunch buffet that will transport you to the Italian peninsula. Feast on fresh cacio e pepe pasta tossed in a parmesan wheel, alongside a slow oven-roasted Angus beef striploin with Dijon mustard and herbs. The four-cheese pizza with Parmigiana Reggiano, gorgonzola, scamorza, and mozzarella will satisfy all your cheese cravings, and make sure you fill up on the crêpes suzettes made before your eyes, served with a caramel orange sauce.

Don't forget Luce's SGCF two signature cocktails—the first, the Romeo, is an elegant concoction of Woodford Reserve bourbon whisky, orange bitter, angostura, and smoked honey cherry syrup. The second, the Juliet, is a refreshing tipple also made with Woodford Reserve bourbon whisky, mixed with salted prune syrup, kaffir lime, and pineapple juice. 

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Savour elevated Singaporean delights at Jekyll & Hyde's cocktail brunch on May 20. The chilli crab nachos put a local spin on the classic nachos that's both sweet and savoury, while the seafood char kuay teow is a classic presentation of wok hei flavours. The Wagyu burger with truffle fries is a highlight, seasoned with five-spice powder for an added smoky depth.

Wash it down with the Proposal, its signature cocktail created specially for the Cocktail Festival. It sees Hendrick's gin mixed with absinthe, miso and ginger syrup and lemon for a tart, spiced and slightly savouring tipple.

Jekyll & Hyde, 74 Neil Road, S(088839), +65 8940 2450

With a modern sharing-style à la carte buffet, Tess Bar & Kitchen is the perfect place for a lazy Saturday brunch on May 20. A triple-cooked crackling pork belly is one of many small plates that's perfectly satisfying with its crispy layer, paired with pickles and an Asian dip. A focaccia pizza with Italian pork sausage, mozzarella, anchovies, and roasted potatoes is unmissable, spiced as it is with fennel seeds. Don't miss out on the seared duck confit either, served with buttermilk waffles, scrambled eggs and organic truffle honey.

Pair your meal with the Golden Compass, Tess Bar & Kitchen's SGCF signature cocktail featuring Hendrick's gin, vanilla pineapple, falernum, lime cordial, and passionfruit espuma for a refreshing citrus offering. Otherwise, try free-flow cocktails including the Unusual Sour, featuring Hendrick's gin with Italian basil, Japanese cucumber, Saint Germain, and lemon.

Barood's Latin-Indian izakaya brunch on May 21 promises to be a riot of flavours with its exciting fusion tapas and bold, original cocktails. Take the biryani arancini with pulled mutton, served with pickle mayo to cut through the savoury gaminess of the mutton. Or opt for the spiced paneer taco, made with a paneer cottage cheese mash with coriander and lime aioli. 

Barood's creativity doesn't stop at the cocktails, which presents Ca'a, its SGCF signature cocktail featuring mint chutney and Hendrick's gin, blending Latin American and Indian flavours together deftly for a unique flavour punch.

Barood, 56A Tras Street, 2/F, S(078977)

It doesn't get much better than dim sum with cocktails. On May 21, head down to Madame Fan for over 40 elevated dim sum classics like the crab roe har gau (shrimp dumpling) or the baby abalone shumai. Cantonese delights are on offer as well, like the cereal soft shell crab and stir-fried clams in an umami black bean sauce.

The whole meal is presented with three cocktail pairings. Few details are released for two of its exclusive cocktails crafted for the festival, but expect the Suanmeitang, a twist on the Chinese traditional sour plum drink made with Woodford Reserve bourbon, olives, Martini Reserve vermouth, and Speciale Ambrato East Imperial tonic for a sour, salty, and refreshing drink.

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