Make the most out of your mealtime with our roundup of timely treats

We have all the right reasons to indulge a little this week, thanks to talented chefs who have flexed their muscles to craft special menus (some are available for a limited period only), collaboration dinners that put forward a delectable fusion fare, as well as a one-of-a-kind weekend brunch loaded with sumptuous food, bottomless drinks and exciting activities.  

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1. Bedrock Bar & Grill

The restaurant's annual #WorldMeatSeries is back from now until June 30 and executive chef Isaac Tan’s steak of choice is the award-winning Brandt Beef from California. This producer is famous for cattle that are raised naturally and on a strict corn-fed diet for more than a year, rendering the meat well-marbled with a slightly sweeter taste.

Enjoy it via four exclusive dishes, starting with the burrata and beef salad, garnished with cured beef tripe and heirloom tomatoes. There's also smoked beef tartare bedecked with fried capers, tuna aioli and aged cheddar. And for the entrées, you’ve have a choice of the salt brick grilled bone-in ribeye, or the surf and turf—a delicious combo of bone-in striploin and lobster tail.

For enquiries or reservations, click here or call 6238 0054.

Bedrock Bar & Grill
Steak   |   $ $ $   |  

96 Somerset Road, #01-05 Pan Pacific Serviced Suites, Singapore 238163

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2. W Singapore - Sentosa Cove

Bubbles Brunch Beats is a mega brunch affair, taking place once a month until June. The first session is on April 27 stretching across 10 hours (from 12pm) and key events at various venues.

After a welcome cocktail at Woobar, you’ll be led to The Kitchen Table for a sumptuous feast of popular favourites, such as Singaporean chilli crab, braised short ribs and grilled lobster—paired with entertaining acts led by drag queen host, Mona Kee Kee.

The party continues until sunset at Lounge at Wet, the hotel’s outdoor pool, before it makes its way back to Woobar—the final stop—for unlimited servings of canapes and cocktails.

For enquiries or reservations, call 6808 7268 or email thekitchentable.singapore@whotels.com.

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3. Morsels

In conjunction with the World Gourmet Summit, chef Petrina Loh is gearing up for a four-hands dinner with Polish Chef Jarek Uściński on April 26 and 27. The chefs will present collaborative fusion dishes including skrei ceviche served with lentil crackers and a dressing of galangal oil. Another dish worth noting is the beef tongue, accompanied by fermented tea salad, horseradish apple puree and olive soil.

It’s not every day you get to savour Polish cuisine, so Uściński will present his signatures, which include a wild mushroom stroganoff and zeberka pork ribs. The latter, Polish-style pork ribs, are the ultimate comfort dish laden with wholegrain mustard mashed potatoes, sauerkraut and gingerbread sauce. 

Morsels | 01-04,  25 Dempsey Road, S(249670) |  6266 3822 | reservations@morsels.com.sg | Book here

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4. Plate

Whether you’re craving for local, Italian or Mediterranean fare, executive chef Fong Chee Chung has made sure that there’s something in his refreshed à la carte menuto suit your fancy.

The Asian section includes Hokkien noodles elevated with the use of Boston lobster, and beef hor fun cooked in a claypot. Taking your palate on the other side of the world are the likes of wild mushrooms and truffle risotto and Mediterranean seafood risotto, not forgetting a range of oven-baked pizzas. These include the classic four cheese, and the spicy pepperoni, as well as a fusion favourite—the Singapore chilli crab pizza. The à la carte menu is available from 11am to 10pm daily.

Plate | Carlton City Hotel Singapore, Level 3, 1 Gopeng Street, S( 078862) | 6632 8922 | f&b@carltoncity.sg

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5. The Butcher’s Kitchen

How about some whisky-infused fare to help you get through the week? It’s possible at this casual restaurant that has recently launched a series of whisky inspired dishes. The menu is peppered with creative renditions of all-time favourites such as whisky chips and whisky char siew. The former is lightly drizzled with the golden liquid for a smoky undertone, while the latter features homemade wanton, char siew and whisky-infused sauce.

For something more filling, there’s also the popular whisky steak, a juicy slab of black angus ribeye that has been aged and infused with whisky before it’s seared to perfection.

The Butcher’s Kitchen | 02-472 Suntec City Mall, S(038989) | 9616 0111

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