Weekend lunches at this steakhouse are always a grand affair, especially with chef de cuisine Remy Lefebvre's newly-launched menu (available for takeaway, too). Feast on tasty tostadas first such as tuna and chipotle mayo, shrimps and cholula, then go big with a delectable selection of wood-fired pizzas.

Lefebvre took cues from his global travels with flavours like the Lebanese-inspired BB pizza topped with minced organic lamb, onions, molasses, parsley and mint, and the ‘nduja pizza. The latter is sprinkled with spicy sausage from Italy, tomato salsa and ricotta cheese. Book here.

Butcher’s Block | 02-02 Raffles Arcade, 328 North Bridge Road (Accessible via North Bridge Road Entrance), S(188719) | 6412 1816 

(Related: 5 Reasons to Visit Butcher's Block at Raffles Hotel Singapore)

The culinary team brings the South American barbecue culture to Singapore with the Saturday BBQ Sizzle Feast. From 6 pm to 9.30 pm, tuck into palate-pleasing starters including seafood ceviche and octopus laksa, then dig into a bounty of seafood and meat dishes cooked over fire upon order.

Standouts include the fork-tender Iberico pork secreto, considered the Wagyu of pork, as well as grilled whole red snapper, lobster and king prawns. During dinner, the chefs will also make their rounds to serve Black Angus sirloin, lamb rank and chicken thigh in the traditional Churrasco style. Book here.

A trip to Belgium won’t happen any time soon, so why not head to the restaurant for a taste of the country’s classic dishes? You have the Belgian fries, of course, but more than that, you also signatures such as asparagus à la Flamande with mimosa egg cooked with herbs and butter, and beef cheek cooked in Belgian beer. Book here.

Gazette Singapore | 165 Telok Ayer Street, S(068617) | 6970 5700 | info@gazette.sg

(Related: Why We Love Made-In-Singapore Craft Beer)

It’s the collaboration dinner we all need to cheer us up during this difficult period. Esora’s chef Shigeru Koizumi is joining hands with Restaurant Zén’s Tristin Farmer for an eight-course dinner combining their culinary specialities in one menu.

Koizumi will showcase his “one-degree” cooking philosophy through dishes with modern flavours and guided by his affinity with nature. Farmer will complement these with his neo-Nordic creations mixed with Japanese accents for a seamless night filled with good food and delicious wines (optional). Book here.