The New Year is all about trying new things, and the same goes for this legendary dim sum specialist which has launched its first-ever truffle xiao long bao. Available for dine-in and takeaway until January 18, this east-meets-west offering comes with a thin black charcoal pastry skin that’s filled with juicy minced pork infused with the aroma and flavour of truffles. Book here.

Swee Choon | 183-191 Jalan Besar, S( 208882) | 6225 7788

(Related: Hong Kong Chef May Chow Elevates A Dim Sum Classic)

If your 2021 resolution includes eating well, add this restaurant offering delicious and healthy obanzai (Kyoto) cuisine to your must-try list. Helming the kitchen is veteran chef Sekiya Katsuyuki, who prepares a menu that changes every two weeks to highlight the season’s best bounty.

Warm the stomach with hot dishes such as dashimaki tamago, infused with dashi stock and stuffed with mentaiko, and karaage served with a special tartare sauce made with boiled eggs and smoked radish pickle. But if you’d rather go for a cold dish, opt for the Hijiki seaweed, tuna and edamame salad or the silky homemade tofu. 

Rockon Tokyo | 106 Tanjong Pagar Road, S(088525) | 9731 1136

For your first buffet dinner experience this year, why not hold it at The Line which offers an impressive menu of over 88 dishes as well as themed nights? Drop by on Wednesday for the ‘Butcher’s Table Night’ and feast on perfectly-grilled veal sausages, lamb leg and the coveted Australian Angus beef rib doused in a decadent black truffle sauce. Thursdays are all about the well-loved ‘Marine Harvest’ comprising what else but seafood prepared in many delicious ways.

Naturally, these are complemented by more dishes from the perennial buffet spreads; to name a few, these are fresh seafood on ice, sushi and sashimi from the Japanese counter, and freshly-baked naans and homemade curries from the Indian station. Book here.

The new year means another exciting edition of the restaurant’s popular Sky High Hawker series, which takes place on January 9 and 10. The spotlight’s on the island’s up-and-coming chefs—Cedric Tang (Ka-Soh), Woo Wai Leong (Restaurant Ibid), Douglas Ng (Fishball Story), Manjit Kaur  (Moghul Mahal), Eugenia Ong (Table at 7) and Danny Chew (Bonding Kitchen) who’ll prepare signature dishes as well as exclusive creations created just for the event.

The dining experience will be elevated with executive chef Joey Sergentakis’ sumptuous selection of bao burgers, pastry chef Kelvin Chia’s decadent desserts and, of course, lead mixologist Andrew Hyman’s cocktails. Book here.