Chef Jay Morjaria became a global sensation when he appeared on BBC’s hit show Million Pound Menu, and introduced us to his ‘plant-forward’ East-Asian food concept. You can say that he’s had an even busier career since, running Sutra Kitchen, his meat-free cooking school in London, exploring the world for new inspiration, as well as writing cookbooks, and hosting sold-out supper clubs.

He’ll be bringing his signature dishes to Singapore when he hosts a pop-up at Neon Pigeon from now until October 18. Get to taste some of the clever creations featured on the show, such as beautifully charred Hispi cabbage accented with kimchi and showered with a nutty miso goma dressing; and the bibimbap arancini decorated with nori and ssamjang aioli—a delightful marriage of Korean and Italian flavours.

Neon Pigeon | 01-03, 1 Keong Saik Road, S(089109) | 6222 3623 | info@neonpigeonsg.com

October is the start of the hairy crab season, and Shang Palace didn’t miss a beat putting together a special menu, available from now and right through November. The crustacean is prized for its creamy golden roe, which executive Chinese chef Mok Kit Keung accentuates in a classic recipe that sees the hairy crab steamed with ginger tea.

But Keung also has a few modern tricks up his sleeve, like his braised hairy crab with diced bean curd, served with spring onion pancake, or stir-fried hairy crab with egg white and fresh milk, topped with sea urchin. The hairy crab menus are available for lunch and dinner.

Shang Palace | Shangri-La Hotel, Singapore, Orange Grove, S(258350) | 6213 4473/4398 | dining.sls@shangri-la.com

It’s time to reminisce some old favourites at Yan, featured on executive Chinese chef Lai Chi Sum’s Nostalgic Recommendations Menu, available until November 30. It brings back delicious memories of Hong Kong in the 70s and 80s, when skilled chefs from China first settled on the island, bringing with them their traditional dishes.

The use of preserved black olives to complement meat dishes was made popular in Guangdong. Sum does his own take, tossing it with sautéed prawns and scallions to create an umami bomb of a starter.

Chicken has always been well-regarded in China, and this is celebrated in the dish of steamed kampong chicken, accompanied by a medley of ingredients, from goji berries and ham, to mushrooms and scallions, all wrapped in lotus leaf.

Yàn | 05-02 National Gallery Singapore 1 St Andrew's Road, S(178957) | 6384 5585 | reserve@Yan.com.sg

Cuca is a must-try restaurant in Jimbaran, Bali. But if you have no upcoming holiday plans there, just join its inaugural Swig & Nibble gastro tour in Singapore that takes place on October 19 and 20 at Pan Pacific Singapore.

Chef-owner Kevin Cherkas will bring his whole repertoire of sumptuous eats. From the savoury department, we recommend trying the foie gras cupcake and scallop gratin. But make sure you have enough space for desserts; you will need it for the Mango Yolk, a delicate dessert where the liquid mango yolk bursting with citrusy notes is encased in a delicate egg shell, and the cinnamon French toast. Don’t forget the cocktails!

Poolside Bar | Pan Pacific Singapore, 7 Raffles Boulevard, S(039595) 826 8240 | dining.ppsin@panpacific.com