Where To Eat This Week: April 23-29
Midday feasts are a welcome treat at this restaurant-bar, especially now that executive chef Daniele Sperindio has introduced eight new Greek-inspired dishes to the executive lunch menu. Fall in love with the seafood dolmathakia, which is rice and amberjack fish rolled in vine leaf, as well as expertly charred octopus tentacles enhanced with feta goat cheese and fig sauce.
And with such an extensive range of gins and wines to choose from, it would be wrong not to indulge in a tipple or two. Let head sommelier Mason Ng curate the pairings for you.
2/6 25 Degrees
The Bae Watch burger combines our love for steak and seafood into one neat package. It’s a huge and juicy Angus beef that's lathered with crabmeat sriracha aioli and layered with caramelised onions, calamari and tobiko lemon dill sauce.
It’s even better when you pair this with an equally indulgent milkshake, which comes in vanilla, chocolate and strawberry flavours.
25 Degrees | 200 Middle Road, S(188980) | 6809 7990
(Related: 5 Burger Joints Worth The Extra Calories)
3/6 Stellar at 1-Altitude
This collaborative menu by Stellar's Christopher Millar and Scott Pickett, chef-owner of renowned Saint Crispin and Estelle in Melbourne, which is available for lunch and dinner until April 27, is a celebration of Australia's finest produce. Dishes include steamed sea urchin custard paired with Iberico and Sturia caviar; Tajima wagyu oyster blade and wagyu flat iron; there's even a chocolate cake served with buckwheat and miso.
Looking to glean better insight into some of these prized foods? Well, you’re welcome to join the Meet Your Farmer experience, which puts consumers in the same room as the butchers and producers from Australia, followed by a butchery masterclass, on April 23.
Stellar at 1-Altitude | Level 62, One Raffles Place, S(048616) | 6438 0410 | email@example.com
4/6 Tippling Club
Chef Ryan Clift’s special guests for a six-hands collaboration dinner on April 25 and 26 are chefs Benjamin Cross and Stephen Moore from Kudeta’s Mejekawi in Bali.
Bring your appetite and expect to be well-fed as the eight-course meal promises to be a feast. Be wowed with pearls of caviar atop fried doughnuts drenched in crème fraiche and dusted with mushroom powder, and raw beef with enoki mushrooms, Szechuan oil and chives. The Digestif for the night is in the form of the palate-pleasing Bali kopi.
Tippling Club | 38 Tanjong Pagar Road, Singapore 088461 | 6475 2217 | firstname.lastname@example.org
(Related: Happy Hour With… Joe Schofield)
5/6 Hashida Sushi
Shizuoka is a treasure trove of nature’s bounty that chef Kenjiro ‘Hatch’ Hashida will spotlight at the Treasures From The Valley experience, an exclusive dinner on April 29 and 30. It's an omakase meal, so prepare to be surprised and properly pampered. If you have to know, the meal will include the exquisite Hal caviar and tea oil that's used to enhance many Japanese dishes.
Hashida Sushi | 04-16 Mandarin Gallery, 333A Orchard Road, S(238897) | 6733 2114 | email@example.com
(Related: The Gen.T List: Kenjiro Hashida)
6/6 The Song of India
The only Michelin-starred Indian restaurant in Singapore turns 13 this year, and it's celebrating with a buffet extravaganza on April 29. Prepared by executive chef Manjunath Mural with the help of three special chef friends, diners can also expect unique dishes that represent their culinary styles.
Mural’s Calcutta kathi roll with Masala tapioca is an elevated version of the classic chicken wrap, while chef Ong Jing Qin, president of the Singapore Junior Chefs Club, will offer sambal stingray in a pau, served with cincalok salad on the side. Head chef Ivan Yeo of The Brewing Co. will whip up a Northern Thailand smoked lamb Khao Suey curry.
Chef Richard Ravel will add a touch of French flair in the form of his kaya toast inspired by the classic French toast, with slow cooked egg, soy sauce butter and whipped white pepper cream.
The Song of India | 33 Scotts Road, S(228226) | 6836 0055 | firstname.lastname@example.org
(Related: Did The 2017 Michelin Guide Singapore Get It Right?)