Chef Isaac Tan has a new toy—a rose gold salt-aging fridge which he uses to produce the sake kasu salt-aged beef. This is the highlight of the World Meat Series 2018 Part 2, which runs until June this year.

The meat is packed with umami flavours and marinated with lees that are left over from the sake (fermented for 18 to 32 days), then aged for 14, 21 or 60 days in the fridge lined with salt blocks from the foothills of the Himalayan mountains. Different cuts are available in the limited-edition menu.

Bedrock Bar & Grill | 01-05, Pan Pacific Serviced Suites Orchard, 96 Somerset Road, S(238163) | 6238 0054 | enquiry@bedrock.com.sg

(Related: 5 Of The Best Steakhouses In Singapore)

Chef Ivan Brehm piques our palate once again with his five- and seven-course menus that showcase his exemplary “crossroads cooking”. This time, he focuses on chilli and spice with dishes like the wild rice stem, which is akin to the asparagus and bamboo shoot in terms of texture. He then accentuates the dish with brown butter, spiced buttermilk gratin and cultured cabbage.

Another dish to look out for is the saffron fish, which uses the Iranian variety for punchier flavours, and chicken debal, which is inspired by Portuguese and Peranakan cooking where the butter poached breast is soaked in debal curry and served with achar pickles and rice cracker.

Nouri | 72 Amoy Street, S(069891) | 6221 4148 | info@nouri.com.sg

(Related: "I’m Just Not That Interested In Growing An ‘Empire’," Says Unlisted Collection's Loh Lik Peng)

It’s time to bring out your sombrero for the restaurant’s Mexican-themed Sky High Brunch on May 5. Take in the majestic bird’s eye view of the marina while you sip on bottomless servings of Veuve Clicquot champagne, tequila and cocktails.

A perfect match to the vista and drinks is the Mexican-themed spread, and, to start, executive chef Joey Sergentakis has prepared small bites of BBQ pork ribs, grilled shrimps in taco shells, among others. But the real star of the show is at the live station, where the carne asada or grilled hanger steak is ready to be savoured. Don’t forget the salsa verde!

Cé La Vi | Marina Bay Sands Tower 3, 1 Bayfront Avenue, S(018971) | 6508 2188 | Book here

Mumbai’s renowned restaurant, The Bombay Canteen, will take over Cheek by Jowl’s kitchen on May 7 and 8. Indian-American chef Floyd Cardoz will lead the kitchen together with chef Rishi Naleendra to prepare sharing plates that showcase India’s diverse cuisine.

Tuck into his signatures which include the Sol Kadhi Ceviche, made with red snapper that’s soaked in a medley of kokum, coconut milk and puffed black rice, as well as Chettinad Prawns “Ali-Yolio” where the plump seafood are sautéed in prawn oil with Tamilian ginger, garlic and tamarind masala. Have these with The Bombay Canteen’s reimagined classic cocktails, too, which will be available during the collaboration dinner.

Cheek by Jowl | 21 Boon Tat Street, S(069620) | 6221 1911 | info@cheekbyjowl.com.sg

(Related: Here's Why Chef Gaggan Anand Wants To Be Withdrawn From Next Year's Asia's 50 Best List)