You have a little over a month to savour new executive chef Herve Frerard’s black truffle dinner menu, as it’s available until September 30 only. There are four dishes on offer, starting with the Jerusalem artichoke veloute comprising an earthy, light sauce topped with croutons and generous truffle shavings.

It’s daintily portioned, so you’ll have enough space for what’s to come—buttery foie encased within ravioli that’s drenched in mushrooms and black truffle cream, chicken roasted in black truffle butter and with a side of ratte potatoes, and slow-cooked egg covered with a thick black truffle puree.

Ginett Restaurant & Bar | 200 Middle Road, S(188980) | 6809 7989 | Book here

Nothing is more comforting than a bowl of piping hot porridge, which you can have freeflow for lunch and dinner at The Coffee Lounge from September 1 to October 7. Here’s an even better news: it comes with unlimited servings of eight sumptuous small plates.

They’re meant for sharing, so bring your friends and tuck into the braised ‘kao fu’, or tofu infused with the flavours of star anise and cinnamon, fried eggplant doused in chilli oil, and ‘Fen Pi’ or mung beans tossed with Sichuan pepper powder and cucumber. When you dine here, you’ll be able to tuck into the dessert buffet comprising cakes, pastries, and Peranakan desserts.

The Coffee Lounge | Goodwood Park Hotel, 22 Scotts Road, S(228221) | 6730 1746 | coffee_lounge@goodwoodparkhotel.com

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Its packed restaurant—even on a Tuesday night—says it all: gourmands are loving its unique ‘Komex’ cuisine, a fusion of Korean and Mexican fare, paired with unique cocktails like the iced margarita which come in different flavours (we’re a fan of the peach).

The signatures are always worth coming back for, especially the chicken wings coated with a piquant sweet and spicy honey tequila sauce; and French fries burrowed under tender and flavoursome pork carnitas, sautéed kimchi and melted cheese.

But you’ll find joy ordering their new dishes too. There are a lot of meaty dishes so you’ll do well to start with the Mexican Caesar salad, a happy mix of greens, pickled onions, strips of tortilla chips and grilled prawns marinated in chipotle.

Toss in the chicken mole enchiladas, probably the dish that stands out the most due to its contrasting ingredients of chocolate, cheese, chicken and cilantro. But chef makes it work, and the addition of the Korean gojuchang into the chocolate sauce ties in all the flavours nicely.

Don’t forget the meat, and you can opt for the ribeye steak fajita platter, a gorgeous blushing beef wrapped in soft tortilla together with black beans, rice, guacamole, and cilantro.

Vatos | 36 Beach Road, South Beach, S(189766) | 6385 6010 | info@vatossg.com

(Related: What You Should Know About Mexican Cuisine)

There’s never a wrong time to visit Waku Ghin, especially now that it will start serving a five-course lunch menu every Friday, beginning September 7. What you’ll get are four savoury dishes made with premium ingredients, such as the pasta with Botan shrimp, Oscietra caviar and sea urchin, and one surprise sweet treat based on the seasons in Japan.

While waiting, take advantage of the monthly beverage promotions at the bar where you’ll be served sumptuous dishes paired with wine or sake. This month is all about the exquisite Tengumai Gorin (Ishikawa) sake, known for its smoothness and moderate acidity, paired with a generous helping of marinated toro tuna set with pearls of rice.

Do you prefer wine? No problem; the full-bodied Powell & Son Shiraz comes with the highly prized Ohmi wagyu beef atop fluffy Japanese rice. Advanced reservations are required.

Waku Ghin | Level 2 Dining, L2-01, The Shoppes at Marina Bay Sands, 2 Bayfront Avenue, S(018956) | 6688 8507 | wakughinreservation@MarinaBaySands.com

(Related: What Has Waku Ghin's Chef Tetsuya Wakuda Been Up To Lately?)

An unquestionable symbol of new Australian cuisine, acclaimed chef Mark Best is set to showcase his inventive and spirited cooking alongside Ivan Brehm’s lauded intuitive cross-cultural cuisine. It promises to be a celebration of culinary tales, as Best is also famously apt at featuring the gastronomic world’s cross pollination of people, ideas and culture in his winning dishes. Available for dinner only on Sept 5 and 6. There’s also the option to pair the seven-course menu with specially curated wines. Advanced reservations are recommended. 

Nouri | 72 Amoy Street, Singapore 069891 | 6221 4148 | www.nouri.com.sg