It’s easy to kickstart your meatless diet here, now that the restaurant's offering an à la carte vegan menu that spans appetisers, entrées and desserts. Start the meal than with the mock crab meatball, an aromatic deep-fried Gardien crabless cake that you need to dip into the zingy vegan wasabi sauce for extra flavour.

Mains include the Beyond Burger, which sizzles and tastes like real meat. There's also arrabiata pasta with omnipork "meatballs", and omnipork patty with barbecue sauce. End with swoon-worthy desserts, the highlight being a serving of lemongrass aiyu jelly with berries and raspberry sorbet.

(Related: The Future Of Food Might Be Plant-Based "Meat)

For the first edition of Michelin Guide Singapore’s International Chefs Showcase, Jade's Leong Chee Yeng will cook up a storm with Kelvin Au Yeung of three-Michelin-starred Jade Dragon (Macau) in a not-to-be-missed four-hands feature, available on May 16 and 17.

Come for the five-course lunch (only available on May 17) and enjoy hits like double-boiled fish maw soup with chicken and sarcodon imbricatus (a type of mushroom), and crispy crabmeat roll with abalone and slow-cooked garoupa fillet.

The six-course dinner on both dates is also boast a delectable line-up of chefs’ signatures, among which are steamed Brittany lobster on egg white custard with Chinese aged Huatiao wine sauce, and sautéed diced Kagoshima wagyu beef in wasabi premium soy sauce. The meal comes paired with Robert Parker recommended wines (each with a score of at least 90 points).

The Sedap-licious Ramadan buffet is back and bigger than ever. Just check out the spread of seafood delights with its bounty of marine-fresh flower crabs, black mussels, tiger prawns and Korean clams. Or have the chefs whip up favourites such as sambal seabass and salt-baked salmon fillet.

Do, however, make room for delights from the carving station; new on the menu is a glorious whole roasted lamb. Then take your time to wind down the meal with a selection of traditional sugary streets and familiar desserts, chendol pannacotta and durian mousse included. Available from May 6 to June 6. 

(Related: Buffet Etiquette Tips For The Modern Gourmand)

Can you believe it’s been 21 years since this popular steakhouse arrived in Singapore? To celebrate this milestone, the culinary team has launched a limited edition seasonal menu you can enjoy, available until June 30.

Choose to start with healthy treats like a salad of strawberry, arugula and goat cheese finished with a minty Greek yoghurt dressing. It will whet your appetite for the prized meats to come, such as the Prime New York steak flight comprising three medallions of steak: the Black Angus all-natural, a USDA prime and the Snake River Farm premium wagyu strip.

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