A decade feels like a lifetime in Singapore’s dining scene, and that’s why the bistro is celebrating its 10th birthday by bringing back classic dishes that had been part of the menu since the beginning. These are served on the à la carte menu and blackboard specials until the end of the year.

Whipped up by head chef Laurent Brouard are the likes of foie gras poele, pan-seared and served with quince paste and gingerbread, as well as the traditional bouillabaisse of seabass, golden snapper and prawns. Dessert is an indulgent tarte fine aux pommes topped with Calvados ice sherbet.

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Executive Chinese Chef Edward Chong’s six-course menu, served until November 30, is an ode to the people who helped shaped his career. What better way to start than with Childhood, harking back to memories of visiting Port Dickson with his parents. The dish is an ensemble of ocean-themed bites such as baked pastry filled with chilli crab meat; Australian scallop flan, crustacean nage and kaluga caviar; and deep-fried rainbow puff with shredded turnip.

His mentor, executive chef Chan Tuck Wai, taught him to employ a western style of cooking, which you can taste in Learning. It’s a steamed marble goby fillet and venus clams in a beautiful espuma made from clam soup, and served with minced ginger, garlic and jamon iberico ham for a savoury finish. 

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We may not have autumn here, but at least we can taste the deliciousness it brings with chef Tomine Nobuaki’s seasonal degustation menu, available until November 30.

The Japanese chef who trained in France has mastered French culinary techniques, which, of course, he marries with Japanese ingredients. For example, his amuse-bouche of foie gras mousse and braised gobo (burdock) is bathed in an umami-packed consommé and crowned with golden uni.

Sumptuous dishes include Dragon & Buri, inspired by Singapore’s food culture, which sees buri (yellow tail amberjack) prepared tempura-style and doused in an invigorating dragonfruit sauce, as well as roasted Irish duck bathed in a classic red wine sauce with puréed duck liver and a refreshing orange marmalade. 

Pixy Restaurant & Bar | 01-01, 16 Mohamed Sultan Road, S(238965) |  9171 7682 | pixy@spottersg.com

A drizzle of good quality balsamic vinegar goes a long way. Taste it for yourself when lauded Colombian chef Fernando Arevalo teams up with balsamic producer Cristina Crotti of Il Borgo del Balsamico from Italy. On October 17, they’ll present an eight-course Monochromatic dinner menu elevated with balsamic vinegars aged between 12 to 25 years.

Apart from new creations, which are yet to be confirmed, there are also signature favourites on the menu. La Cortina is one, a sumptuous butternut squash agnolotti given an extra kick with Il Borgo’s 25-year-old balsamic vinegar.

Preludio | 03-01/02 Frasers Tower, 182 Cecil Street, S(069547) | 6904 5686 | book@preludio.sg