Dine here from March to April and take advantage of its fifth birthday promotion: eat-all-you-can fries, lusciously cooked with foie gras fat and black truffle purée, when you order the sharing steaks or platters.

Sourced from Australia, New Zealand and the US are beautiful cuts such as the 800g Australian herb-crusted Angus ribs; the 1.2kg whiskey-aged Rangers Valley Wagyu Tomahawk, grain-fed for 360 days); and the 1kg U.S. Black Angus bone-in rib eye (dry-aged with a marble score of four). Top up for freeflow wines.

(Related: Guilt-Free Steak? Australia’s First Carbon Neutral Beef Makes Singapore Debut)

Executive chef Kirk Westaway has teamed up with celebrated Thai Chef Ian Kittichai of acclaimed Issaya Siamese Club for a four-hands dinner on February 27. With the same fervent passion for seasonality and using the best harvest it has to offer, it's ideal to not to miss out on their delectable eight-course menu.

Commence with British and Thai inspired snacks such as miang kham hamachi tartare (Kittichai’s version of the betel leaf wrapped delicacy in Thailand) and cheese buckwheat pancake (Westaway’s iconic dish of thick pancakes oozing with melted Devonshire cheddar cheese).

Once your appetite has been piqued, they will follow it up with the likes of leek & potato soup, cooked using a Scottish kombu seaweed base; and lobster red curry salad, packed with meaty crustacean chunks simmered in red curry sauce.

(Related: We Went Shopping With Chefs Umberto Bombana And Kirk Westaway At Tiong Bahru Market)

Resident chef Yohhei Sasaki has captured the beauty of spring with his new seasonal tasting menu, available from March 2 to 30. Air-flown from Japan and Italy are fresh produce and ingredients, and with his deft skills, these are transformed into instant classics.

Be prepared to drool with instant classics such as chitarra al ragu di takenoko (guitar-style spaghetti tossed with umami sakura ebi, earthy Japanese bamboo shoot ragout and topped with Italian Baeri caviar) and confit salmon al giapponese 'sakura masu' (Japanese salmon marinated with Japanese spring mountain vegetables and bottarga mayonnaise.

(Related: Kei Kobayashi Makes History As First Japanese Chef To Be Awarded 3 Michelin Stars in France)

We’ll be celebrating the festival of spring, otherwise known as Holi in Indian culture, in a few days. For chef Kuldeep Negi, he has been busy in the kitchen to craft the Flavours of Holi menu, offering a wide array of delectable meat and vegetarian dishes from March 2 to 10.

His regular menu will be replaced by a set menu, starting with savoury sweet snacks. Other notable dishes include the lamb seekh kebab, grilled lamb seasoned with cheddar cheese, cumin seeds and fresh herbs, and achari paneer tikka. This vegetarian favourite of marinated Indian cottage cheese is bedecked with fennel, tangy mustard seeds and spices, and threaded into skewers.

(Related: 5 Restaurants And Bars To Check Out At The Raffles Hotel Singapore, Including Long Bar And La Dame De Pic)