The Star Arena

Foie Gras Custard, Port Wine, Parmesan Foam
It won’t be surprising if this dish from three Michelin-starred restaurant Joel Robuchon sells out quickly. To beat the crowd, queue early and be the first ones to dig into the rich, creamy foie gras custard made more palatable with sweet port wine and salty parmesan foam.

(Related: Did The 2017 Michelin Guide Singapore Get It Right?)

BBQ Smoked Crack Rib with Tom Yum Mayonnaise, Crispy Shallots and Iced Watermelon
Chef Ben Spalding’s creative dish has a lot of contrasting elements; meaty BBQ ribs with a soft, smoky finish, coated with piquant tom yum mayonnaise and crispy shallots. Served with iced watermelon for a refreshing finish. 

Crispy Pork Neck with Mustard
Emma Bengtsson from two Michelin-starred Aquavit in New York gives us a taste of what refined, modern Nordic cuisine is about. The simple dish packs a delicious punch with tender pork neck cooked to a crisp and served with a side of mustard, sautéed cabbage, kale, and onions.

Organic Scotch Egg with Truffle Mayonnaise
If you’re a fan of this British classic, you’ll also love Florian Favario’s version using crispy hen’s egg, chicken, and melt-in-the mouth lardo. It comes with truffle mayonnaise for extra indulgence.

(Related: What Can We Expect From The Michelin Guide Singapore 2017?)

Truffle Potato Foam with Truffle Caviar and Potato Air Bag
Halat’s offering is a beautifully scented dish with earthy aroma of truffles and paired with potato elements—creamy potato espuma with caviar made of truffle jus and fried potato puff.

Heritage Lane

Rendang Quinoa Risotto with Begedil
This dish is from newly-minted chef Han Li Guang from Michelin-starred Labyrinth. Thick rendang sauce serves as the addictive base to the quinoa risotto. Eat with begedil (deep-fried potato patties).

Chargrilled Madura Chicken Satay
Chef Eugenia Ong from Table At 7 makes one of the most flavourful chicken satays in our sunny island. It’s as refined and authentic as it gets, owing to her Indonesian heritage—which explains the tinge of spiciness local palates are familiar with—and well-honed culinary skills.

(Related: #GenerationT 2017 Trailblazers Who Are Shaping Our F&B Scene)

My Father’s Spaetzle: Homemade Austrian-style Egg Pasta with Melted Cheese
Spaetzle is a traditional German dish, which Halat says reminds him of his hometown, Munich. But chef Stephan Zoisl, who created this dish, is from Austria, so he adds his own touch by serving it with an indulgent egg pasta with loads of melted cheese. Yum!

Rollin’ Sweet Times

La Mangue Perroquet
Another delicious offering from Joel Robuchon Restaurant, this time from pastry chef Antonio Benites. It’s an exquisite creation shaped like whole mango, with a light flavour that’s accented with lychee, passionfruit and vanilla crumble.

Strawberry Watermelon Cake
This is said to be one of the most Instagram-worthy desserts in the world, and once you see it, you’ll understand why. Created by pastry chef Chris The from Sydney’s Black Star Pastry, it has layers of luscious layers of almond dacquoise and rose-scented cream, topped with slices of watermelon, strawberries and rose petals. Simply gorgeous.

(Related: Janice Wong Creates A Cherry Blossom Dessert That Is Pure Art)