You can bet that fans of this seasonal gem will be gladly tucking into chef de cuisine Heidi Flanagan’s five-course white truffle dinner menu on November 30, paired with vintage barolos. But first, enjoy an amuse bouche of Hokkaido scallop presented with parma ham, corn and cauliflower, accompanied with a Borgogni Riesling 2016, to whet the appetite.

And when you're ready, take your time with the Aquerello risotto with white truffle followed by Shiro Kin wagyu decked with roasted shallots and white truffle shavings; the latter is paired with the popular Borgogno Barolo Classico Riserva 1982, 1985 and 2000.

The Dutch Pavilion | Shangri-La Hotel, Singapore, 22 Orange Grove Road, S(258350) | 6213 4595 | dining.sls@shangri-la.com

It’s a fact that people are craving more curated experiences, which is why it’s no surprise that ZoukOut (a 17-year-old festival) has launched a pop-up VIP dinner series. “This year, we’re priming the festival with more indulgent experiences. We’ve been looking to present a boutique dining component at ZoukOut for a while now, and are absolutely thrilled to debut this concept with two of the best restaurants in Singapore,” says Andrew Li, CEO of the Zouk Group.

The first event is a collaboration dinner between the chefs at Burnt Ends and FOC Sentosa, and takes place on December 1. While the former is known for its meat offerings and the latter for its Spanish-Mediterranean fare, these two delectable cuisines will unite in a seamless 17-course meal comprising their signature dishes and pass-arounds.

FOC Sentosa | 110 Tanjong Beach Walk, S(098943) | Book here

It’s only been a few months since we had a delicious meal at Skai, and now we have another reason to revisit. In the spirit of "social dining", executive chef Paul Hallett’s weekend brunch dishes are meant for sharing—from the wagyu beef tataki with pickled eryngii mushroom and ponzu, to the pan-fried black cod served atop potato and sweet corn creme, and even the strawberry shortcake tart paired with a berry sorbet.

What’s brunch without tipples? Aside from your usual champagne and house wine, you also have artisanal cocktails courtesy of beverage manager Rusty Cerven. Try his energizing Breakfast Bellini concocted with T&T wheat vodka, toasted oats, honey, apricot and champagne, or the Singapore Sling, which he serves as an iced slushie.

Skai | Level 70, Swissôtel The Stamford, S(178882) | 6837 3322 | skai@swissotel.com

If you're thinking another champagne brunch in less than two weeks is not too much, don’t miss Senso’s quarterly champagne brunch; the next one takes place on December 2, from 11.30am to 3pm.

What makes this session different is that it'll include the refreshing Moet & Chandon Ice Imperial, which works surprisingly well with a variety of Italian dishes. The aged parma ham or salami is always a good start, especially with vegetarian pasta salads.

But come with a big appetite because you will not want miss out on the fresh seafood (oysters and prawns included) as well as rigatoni drenched in a thick tomato sauce, creamy risotto and braised beef cheek. 

If whicky is your preferred tipple, you’ll love this newly introduced whisky weekend brunch on Sundays, 12pm to 3pm. There’s no standard menu as it changes based on the season. Currently, though, it’s offering a festive feast that includes slow-roasted beef striploin and roast chicken with truffle seasoning at the action station. These serve to complement an already delectable international spread, which boasts local signatures such as the Singapore chilli crab, laksa, chicken satay, among others.

J65 | Hotel Jen Tanglin Singapore, 1A Cuscaden Rd, level 1, S(249716) | 6831 4374 | j65@hoteljen.com