Here’s a dining option for people on the go. Executive chef Jean-Charles Dubois has debuted the Gourmet Bowls, which are not only delicious but also healthy. It’s also worth noting that in their effort to be more sustainable, ingredients are ethically sourced and the takeaway packs are made from biodegradable materials.

For something local, Dubois has created his version of chicken rice, a bowl brimming with generous slices of poached chicken rice drizzled with a light sesame dressing, and wholesome greens set atop fragrant rice. There’s also a heavier option, the penne bowl chockfull of wagyu beef balls and mascarpone sauce to power you throughout the day.

Coffea, Sofitel Singapore City Centre, Singapore, Level 5, 9 Wallich Street, S( 078885) | 6428 5000 | HA152@sofitel.com

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One of our beloved tze char places has found another home at Zhongshan Park Ramada by Wyndham Singapore in Zhongshan Park. If you live within the neighborhood, you won’t have to travel far to Hillview Avenue or Chijmes for a taste of its classic bites such as the heart attack fried rice and the foie gras special, served within a more comfortable hotel setting.

It’s a tze char after all, so seafood dishes are a must, specifically the live mud crabs baked with heaps of garlic and fresh cloves, and barbecued whole mackerel cooked over hot coals and finished with a side of turmeric tartare, spicy tomato chutnety and gingered mustard greens.

New Ubin Zhongshan Park | Ramada by Wyndham Singapore at Zhongshan Park, 16 Ah Hood Road | 9740 6870 | makan@newubinseafood.com

For that casual TGIF get-together, high on our must-try list is Summerlong for its chill beach vibes, riverside view and, of course, its revamped eastern Mediterranean menu. It’s divided into nine sections, including barbecued seafood, kebabs and breads and a variety of mezzes—hot, cold and mezze from the sea, to be exact.

The latter is a good option when you’re coming with a big group, so you can order more to share. Always a surprise is the market ceviche comprising daily ocean catches—fish cut into chunks and marinated in a lemon, lime and harissa vinaigrette. Make it an even bigger feast with the addition of corn fritters, crab cakes served with avocado and dill aioli, and lamb pita.

Summerlong | 01-04, 60 Robertson Quay, S(238252) | 6235 1225 | info@summerlongsg.com

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Chefs Andrew Walsh and Chele Gonzalez (Gallery by Chele) put the spotlight on local and seasonal produce in their four-hands dinner, set to take place on February 27 and 28.

The six-course menu is a seamless mix of their different cuisines—Walsh with his modern European fare and Gonzalez with his Spanish-Filipino eats. This makes for a memorable meal that lets you tuck into their delectable signatures, which include Gonzalez’ Tiger’s Milk of scallops ceviche and Fired! Pulpo (octopus with papaya).

Walsh takes care of the entrée but his beautiful rendition of pigeon-hoisin paired with cherries and parfait. Top up for the optional wine pairing menu.

(Related: Irish For A Day: Chef Andrew Walsh’s Guide To The Emerald Isle)