This week is a good time to re-visit the Italian restaurant, as executive chef David Tang has refreshed the menu with delightful new dishes grounded in Italian cooking, but tweaked with the use of local produce and ingredients where possible.

Tonnarelli Vongole—a modernised version of the classic linguine vongole—comprises toasted garlic, local dried chilli, and heaps of flower clams from Singapore-based fish farm, Ah Hua Kelong. It’s the same story with the pompano piccata, using locally-sourced fish that’s pan-seared and bathed in a flavoursome piccata sauce.

Complement the meal with the refreshed tipples such as the Garibaldi Frose, a refreshing concoction of Campari, orange juice and fino sherry.

Caffe Fernet | 01-05, 70 Collyer Quay, Customs House, S(049323) | 9178 1105 | info@caffefernet.sg

(Related: 5 Reasons To Visit Caffe Fernet)

Goodwood Park Hotel continues its 120th-anniversary celebrations this year with special promotions across its restaurants. At Min Jiang at Dempsey, Master Chef Goh Chee Kong has created the “Renditions of Local Dialect Favourites” menu, available until December 31.

The repertoire feature chef Goh’s modern renditions of classic Cantonese, Hakka, Hokkien and Teochew fare. Highlights include the traditional salt baked chicken, where the chicken is cooked with a salt crust to render the meat fragrant and succulent. Chef Goh, however, adds an additional step of roasting the chicken to give it a smoky char.

Min Jiang at Dempsey | 7A &, 7B Dempsey Road, S(249684) |  6774 0122 | mjdempsey@goodwoodparkhotel.com

There’s no such thing as too much Italian food; so, if you’re craving for more pastas and pizzas, you can visit this restaurant which has re-opened its doors on October 1. Due to the current circumstances, the culinary team has tweaked the lunch buffet to a set lunch menu, with a choice of two or three courses.

The featured dishes include their signature spaghetti cioppino, a mouth-watering ensemble of lobster, scallops, black tiger prawns, blue swimmer crab meat, clams and squid, as well as the classic tiramisu. Moreover, you can still get your fill of the popular organic salads and house-baked breads, which are now served tableside. 

The month of October is dedicated to steak lovers, as the culinary team has put on the spotlight dry- and butter-aged prime black Angus steaks on the special menu. Perfect for sharing, the options include US prime Angus beef t-bone steak, Rosedale ruby black Angus striploin, and black Angus cowboy steak—cooked over wood-fire grill for a smoky and succulent finish.

While the steaks are already good on their own, you can still enjoy them with complimentary sides of Asian pickles, pat chun heirloom baby carrots as well as your choice of sauce—miso, northern Thai lime vinaigrette, ketchup manis butter soy sauce or cilantro verde.

The validity of the menus/promotions listed above may vary. Please check with the restaurant when making your reservations.