In the lead up to Singapore's 54th birthday, the stalwart brand has reintroduced its signature steamed chilli crab and pork xiao long bao—available until August 31. It has proven to be a winning twist on its signature dumpling featuring the same delicate skin, pleated with 18 exquisite folds, but in this case, filled with shreds of sweet crab meat, savoury minced pork and spicy crabmeat broth. 

While this is the only National Day special on offer so far, there are many signature dishes to make it a merrier feast. You can never go wrong with an order of the steamed pork xiao long bao, filled to the brim with minced pork and a flavourful pork broth, as well as the fried rice tossed with strips of egg and plump prawns. 

(Related: Violet Oon’s ‘Crazy Rich Asians’ Dumpling Recipe)

There are many ways to enjoy your whisky. And if pairing it with sumptuous food is how you also like to enjoy it, the Highlands Malt Whisky Trail Dinner on July 4 is not to be missed. Guest speaker Paul Warathep Chandeeraj, brand ambassador of the Thai Beverage Public Company in Thailand, will grace the event to share his insights on the chosen spirits. Some of these are the Old Pulteney 12-Year-Old and the Balblair 1999 3rd Release, the latter is aged in American oak and ex-bourbon barrels and infused with notes of autumnal fruits and winter spices.

These are naturally sumptuous complements to the evening’s dishes which include butter-poached lobster, Applewood-grilled striploin and jumbo crab cake.

(Related: Tasting The Macallan's Oldest Bottled Whisky)

Sofitel Singapore City Centre has launched the Culinary Masters Series, which celebrates our vibrant food heritage, working with chefs and cooks from some of the most popular hawker stalls.

First up are the second generation owners of Da Dong Prawn Noodles, who’ll be serving their signature prawn noodles, famous for its heady but well-balanced broth and use of fresh tiger prawns, at Racines the entire month of July.

This is complemented by resident chef Andrew Chong’s rendition of local specialities, including the quintessential bak kut teh accompanied by you tiao and oyster omelette.

(Related: The New Raffles Sentosa Resort & Spa Will Feature 61 Villas)

French cuisine meets Indian fare at this unmissable collaboration dinner between chefs Christophe Lerouy (Restaurant Lerouy) and Sricharan Venkatesh (Nadodi in Kuala Lumpur) on July 10.

Their six-course menu will take your palate on a journey from South India, known for its big bold flavours, and across France, via Lerouy’s delicate cooking that lets the pristine ingredients shine. A highlight of the meal is Venkatesh’s Vadouvan Lobster and its bursts with flavours thanks to a mixture of spices including a French version of a masala mix.

(Related: Review: Contemporary South Indian-inspired Fare At Nadodi)