Syun restaurant used to be at the Festive Walk of Resorts World Sentosa. Y'know where celebrity chef restaurants are gathered like some popular clique at your school. Now the Chef Hal Yamashita-founded restaurant has relocated to Hotel Michael (still at Resorts World Sentosa), where Syun continues the fine art of shin-washoku (新和食) or "New Japanese Cuisine"—pioneered by Chef Yamashita—via the elevated hospitality known as omotenashi (おもてなし).
A word about shin-washoku: this is Chef Yamashita's approach that melds traditional Japanese culinary practices with modern techniques. It's about honouring the core values of Japanese food via the use of of the finest ingredients and heartfelt preparation.
You'll experience this at one of Resorts World Sentosa’s signature restaurants. With luxurious interiors, an expanded kitchen, greater seating capacity, and a dedicated sake bar, it is a setting that befits the sumptuous fare.
Syun won Singapore Tatler’s Best Restaurant Award in 2016. This reopening and relocation is part of a bigger vision to introduce fresh and exciting culinary experiences throughout the resort as Resorts World Sentosa ramps up its 15th anniversary celebration this year.
Syun is located at Level 2, Hotel Michael, 8 Sentosa Gateway, Resorts World Sentosa
First launched in 2008, Black Star Pastry quickly rose to fame with its iconic Watermelon Strawberry cake (or also known as the world's most Instagrammed cake). So it's about time that the cult-favourite Australian bakery brings its magic to Singapore. In collaboration with QT Singapore, there'll be a "month-long love-fest" of pure indulgence. An exclusive cake menu—The Love Bomb and The Ghost, each inspired by the highs and lows of modern dating.
The notion of love bombing sounds terrible, but we promise this cake is nothing of that sort. The Love Bomb cake starts with a rich chocolate financier as the base, layered with velvety chocolate crèmeux and a soft, airy chocolate sponge. Covered in a silky-smooth chocolate mousse ganache and topped off with red streusel and raspberry chocolate shards for that striking (gut)punch.
Ghosting might be one of the worst things to happen in the dating realm. We've all been there. But if there's one thing you should never ghost, it's this cake—The Ghost. Delicate yet unforgettable, it balances flavours with just the right amount of crunch. Beneath its creamy vanilla mousse is a luscious strawberry and raspberry compote; adding a subtle tartness to every bite. A decadent chocolate truffle garnish and a milk-coconut coating tops the rest of the cake.
If you still need a reason to commit, each dessert comes with its own love letter, and if luck is on your side, you might just win an overnight stay at QT Singapore.
The limited-edition menu will be available at Cygnet by Sean Connolly in QT Singapore till 14 March. For more information, click here.
In the heart of Panzano, a tiny Tuscan village of just over 1,000 souls, stands an unassuming butcher shop that has become a pilgrimage site for food lovers worldwide. Here, Dario Cecchini—an eighth-generation butcher whose family has practised the craft in the same spot for 250 years—works tirelessly from dawn to dusk, seven days a week. Through his hands, the humblest cuts of meat are transformed into dishes that honour both tradition and innovation, earning him recognition from the likes of Anthony Bourdain and The New York Times, which dubbed him “The World’s Greatest Butcher”.
But what does a title like that entail? I spend a day at his Singaporean outpost at the Mondrian Singapore Duxton, Bottega di Carna, to understand the man behind the cheeky moustache, and experience just what 250 years of heritage tastes like.
ESQUIRE SINGAPORE: Who is Dario Cecchini?
DARIO CECCHINI: I come from a very tiny village in Panzano—there are not even 1,000 people in our village. I’m the butcher of our little town, and I continue to be just that. There’s no director of our butcher shop, no manager—it’s just me running everything.
By 7 or 8 o’clock in the morning, I’d already spent an hour on the phone organising all the work and setting up the day. I work every day, seven days a week, usually for 13 or 14 hours a day.
There’s no holiday, no days off unless I’m travelling for work. But it’s not just about keeping things going to make more money. My family has been butchers for eight generations—that’s 250 years of doing the same work in the same place. Next year will mark my 50th year as a butcher in my shop in Panzano.
ESQ: What does it mean to be a famous butcher?
DAR: Our town is starting to become well-known, even famous, partly thanks to our butcher shop. For me, being called famous is important only because it brings more people to my little town. That’s what matters to me.
It’s nice when I’m travelling outside my town, and someone recognises me—on a plane, for example and they ask for a picture. I always joke and say, “Come to Ponzano first, then we’ll take a picture.”
So, being famous, for me, is about representing my community. We’re so small [that] we need to show up in some way.
ESQ: Do you have any stories of your community?
DAR: I rarely sit down for lunch or dinner, but there’s a single moment in my day when I take a break. Every day, I pass by my barber around the corner—just 50 metres from my shop. He’s 84 years old, and every day he insists that I come in.
He doesn’t want me to pay him. He says, “You represent our town. Your moustache has to look good, and your hair has to look good because you represent all of us.” When I’m out of town, I have to send him a picture so he knows everything’s okay. (It’s not okay right now—the humidity is a challenge!)
My barber says, “I’ve become famous at 84 years old thanks to you.” He’s even ended up in tour guidebooks. “Go to the butcher and the barber,” it says. So, that’s what makes me happy if someone wants to call me famous.
ESQ: Is there a cut of meat that’s underrated? Or something people should appreciate more?
DAR: Growing up, we ate all the cuts that were harder to sell in the shop—trotters, muzzle, blood. My grandmother would turn these into beautiful dishes. But it wasn’t just about saving money; it was about respecting the animal and not wasting anything.
I didn’t eat my first T-bone steak until my 18th birthday. That was a special gift, symbolising my transition from boyhood to manhood.
One of my favourite dishes at our restaurant in Panzano is boiled beef knees. Chef Kenny here in Singapore does a fantastic job with them too. You boil the knees, which have both meat and tendon, and use the broth to make a warm salad with julienned carrots, onions, and celery.
ESQ: Do you have a must-eat dish for all visitors coming to Bottega di Carna?
DAR: For sure—tartare. My tartare. Another standout menu item is Chef Kenny’s Oxtail Agnolotti. These are butcher’s cuts, and they’re truly special. It’s hard to choose, but those are two of my favourites.
ESQ: What about a dish that holds the most sentimental value for you?
DAR: Being a butcher is perhaps one of the most difficult jobs in the food world. We’re talking about taking the life of an animal. It’s our responsibility to ensure the animals have a good life and a compassionate death.
For me, our tartare represents that respect. It’s made from one of the toughest cuts of the animal—not the tenderest. We take this hard-working muscle, full of flavour, and tenderise it into a beautiful dish.
It symbolises the work of a butcher—carefully choosing and preparing a cut so that it’s absolutely delicious. It’s a way to honour the animal and show that every part can be equally special.
ESQ: I know you’ve served many big names like Anthony Bourdain and Stevie Wonder. Do you have a favourite customer or any memorable stories?
DAR: Actually, Anthony Bourdain would probably be that person. The last time he came to our shop for lunch was just a week before he passed away. I gave him one of my aprons as a gift and tied it around his head.
We were friends. I remember waving goodbye to him—it was springtime—as he walked away down the road. I said, “Antonio, we’ll see you in August for your next holiday.” That was the last time we saw him. He was a very special person.
But you’ve probably already surmised this based on the brief conversation we shared. Typically, interviews like these undergo considerable condensation and polishing for the sake of clarity and flow. Yet, I felt little edits were necessary here. Cecchini and I don’t speak the same language—his tongue Italian, mine Chinese, with no common bridge in English. His words were carried to me entirely through the graceful translation of his wife. Yet, as we sat diagonally across from one another at a small square table in his restaurant, Bottega di Carna, I realised we didn’t need words for me to grasp his passion and character. His warm smile, gesticulating hands, an excerpt from The Divine Comedy printed on the menu, and even his business card—tucked with salt as a traditional gift symbolising good luck—all spoke to me.
This theme of translation—of words, of passion, of emotions—would echo throughout my experience at his restaurant. As dusk settled and the space gradually filled with members of the media, it was time to explore the dishes Cecchini had so passionately described.
The meal began with a flourish: Dario’s Signature Steak Tartare, the dish to which he attaches the most sentimental value to due to how it encapsulates his zero-waste philosophy. The leanest and toughest cuts of beef are given new life here, though you’d never guess from tasting it. Each component stands out yet works in harmony—Chianti salt unlocks the beef’s natural flavour, lemon adds a vibrant brightness, and Tuscan olive oil coats the back of my tongue.
A standout element is the Beef tendon—a cut uncommon in Italian cuisine reimagined through an arduous process of freezing and frying to create delicate cracker puffs which add textural contrast. The flavours in the dish aren’t intense, far from it—they’re subtle, almost meditative. I had to close my eyes to extract the flavours of the tartare, but in doing so, helped me discern how each ingredient elevated the others. Raw, honest, and unpretentious, it’s no wonder this is Cecchini’s signature dish.
The Basket Tortelli follows up satisfyingly like a warm embrace. The al dente pasta, slightly gummy to the bite, cradles a hearty butternut squash and pumpkin filling, while a pool of Parmigiano Reggiano fondue blankets each piece. Sweetness from the squash meets the creamy, nutty depth of the cheese, achieving a remarkable balance of flavours—all without a hint of meat. Not bad for a butcher.
Next came the Oxtail Agnolotti. In this dish, six-hour-braised oxtail is infused with herbs and vegetables, blended into a velvety filling, and encased in pasta. These parcels float in a capon consommé—a broth made from castrated rooster, known for its richer and slightly sweeter flavour, as Chef de Cuisine Kenny Huang notes whimsically. The robust broth, in contrast with tender Agnolotti creates a deeply comforting bite that’s equally as indulgent.
No visit to Bottega di Carna would be complete without mentioning the Fiorentina T-Bone Bistecca. Before it escapes me, let it be known that the restaurant only uses premium cuts of beef flown in from Viñals Soler, a venerable Spanish butchery with over a century of heritage. My portion was done rarer than I’d prefer, but when the quality of the meat is that high, doneness becomes almost an afterthought. Succulent, well-marbled, and buttery, with a distinct dry-aged funk that emerged with each chew—this was simply put, an excellent steak.
Cecchini, with his warm-hearted smile, mischievous eyes, and unlimited knowledge, is a sort of magister of the flesh. In the same way, my interview with him was translated through his wife, Bottega Di Carna served as a vessel in which his culinary philosophy was seamlessly communicated—respectful, comforting, and sustainable. What you eat from Cecchini are monuments of a tradition, but in the same way, they do not retrace the entire road— choosing a more conscious and poetic attitude towards his love for butchery.
How adventurous are your family at the dining table? Mine… not so much.
Before knowing any better, I thought it was perfectly normal to restrict dining out to the confines of five dishes within five trusted restaurants. When my parents immigrated to London, Chinatown was their safe space. It was where they could get a slice of home that—in an era before video calls, online shopping, and cheap flight deals—was difficult to maintain a strong connection to.
Here, they could speak in Chinese, get Lo Mai Gai to go, and really feel part of a community. I tagged along for every trip to their regular haunts. There was Lido, now the vicinity's oldest restaurant which we went to for dim sum; Wong Kei the cheapest place for big (non-special occasion) family gatherings where whoever treated the clan wouldn't go into debt; and SeeWoo Supermarket, where we'd stock up on giant bags of white rice and canned goods like bamboo shoots or red beans. The adults would always throw in a couple of bags of White Rabbit candy to keep us kids quiet in the backseats.
Things stayed that way while our parents were gatekeepers to our diet. It wasn't bad at all. My cousins and I were deliciously fed. But as soon as we had our own money and the ability to make decisions, trying to coerce our parents out of familiar habits posed a challenge, and that remains to this day.
Even when we're travelling, my mum and aunts never stray far off the course of what they know. In Delhi, for example Aunty Mary managed to locate a Hakka-owned Chinese restaurant, and we ate
there every single evening for a whole week, likewise, in Japan, we picked a random Donburi restaurant by the hotel, which my mum loved so much she took us back, again and again. Every single evening of a five day trip. Family holidays to Hong Kong are centred on the Kowloon enclave my Aunt Mei lives in. She doesn't like us dining on the island because it's "too expensive".
I questioned my mum on her reluctance to experiment over a lunchtime bowl by Chinatown. I managed to drag her to Singapulah, helmed by Singaporean chef Ellen Chew and one of the many new Pan-Asian offerings in the area alongside "Thai, Korean, and Malaysian. She agreed because she likes Singapore Noodles (we used to sell the dish in our '90s Chinese takeaway).
"Son, I know what is good value, and what is good Chinese food. I choose restaurants for Chinese people. The others are geared toward the English" she insists while slurping Hokkien Mee. Good value doesn't always mean affordable FYI. My family will splurge on annual treats, such as a milestone birthday or a Christmas outing. They see value in glamorous venues, just so long as those venues steam rice.
White rice is a staple in most East and Southeast Asian diets, and without it, members of my family stress that they will be hungry within a couple of hours. I know that when planning a group meal, there must be rice. If I take them out for French, they'lI complain the portions are too small. If I take them out for pizza, they'll complain it's all junk food. And if I take them to anything vegan, well... they'll just complain about everything. Rice is the way to please, ideally with some kind of saucy meat or tofu mixed with roast pork.
So whilst my family's go-tos are all within the Chinatown vicinity, they do have a couple of favourites beyond the red gates. It just took me or my younger relatives copious persuasion to lure them there. Nowadays, my uncles get their spicy fixes at Korean eateries around Soho. Whilst Mum has been won over by (another) Singaporean chef called Peter Ho, a local star with a Chinese-Japanese restaurant called Mei Ume on the Eastside. It's funny because our elders are inherently risk-averse, yet still do see potential rewards from taking a risk. They just need a push.
Perhaps that's down to our culture, which is rooted in tradition, and my parent's generation having to deal with the struggles of being an immigrant in the West. Taking the safer route made sense to ensure success. Their tried and tested attitudes don't only apply to food. They apply to technology, destinations, and careers, too. But food, being the thing that brings us all together, is something we've taken an interesting journey on, guided by the younger members.
The journey looks like this the answer is no at first, but then it becomes a yes. The order is rice, with a new dish joining the grain. And the finish is always some variation of fruit. That leads to a repeat visit if it meets their standards, and when I want to try something new this whole process circles back again. My Chinese elders are stuck in their ways, but if it's not too out there and delicious enough, they'll open their horizons. As for the fruit finish, I'm still working on weening them off sliced oranges and apples with modern desserts they usually complain are too sweet. Then again, maybe it's I who needs to lay off the sugar if I want a long life of adventures on the plates.
So you told her, Hey it's still early stages—which is why we still bother to do date night for Valentine's Day at all—. Too fancy a dinner could be a bit of a pressure—on both the relationship, whatever the label is, and my wallet—. I'm not quite ready to settle down and just keeping my options open because what if someone hotter comes along? Instead, let's commemorate our final leg of talking stages somewhere casual but not any less romantic.
In your head, that is. What you ultimately managed to say was, "Don't worry, I'll find a place". And here you are, stumbling upon this piece since all establishments with special V-Day menus are fully booked and you're running out of ideas. We get it. Here are some fairly new restaurants and bars to consider, whatever your situation(ship) may be.
You may have known it as Club Street Wine Room or Andrew Walsh's 87 Club Street depending on your uh, season in life. Now until the next few months at least, the space hosts a Japanese café by day and a soulful wine bar come drinking hours. Much of the interior remains unchanged, but the ambience is a little more relaxed. The rows of bottles sitting under the gentle skylight and vibrant artwork hint at the eclectic menu.
Your day options lean on the safe side with grain bowls and sandos, but night gets experimental with risotto of Japanese short grain steeped in dashi, or beef cheek ragu with kombu. All with a wide range of big Whites to powerful Reds and curated sakes to savour. Major word of advice: Order the Whipped Burrata. Drizzled in honey, yuzu oil and generously dusted with frozen momotaro tomato, it's honestly the best rendition of the classic cheese appetiser.
Mizue is currently located at 87 Club Street, Singapore 069455.
The Cicheti Group's fifth dining concept takes over PS Cafe Petit's former stomping ground. This little house, as its name suggests, evokes all domestic charm in feel and flavour. The stucco walls, terracotta tiles, and natural timber, to the open kitchen framed by suspended copper pots put you in a cosy lull.
Especially after scrumptious pasta and woodfired pizza the Cicheti name is known for. Their new hybrid Nea-Romana pizza spins two classic Italian styles into one crispy standout—with a variety of choice, of course. Crafted of finely milled flours and earthy rye, then slow-fermented over 60 hours, it's best enjoyed with the select wines of this unpretentious trattoria.
Casa Cicheti is located at 78 Guan Chuan Street #01-41, Singapore 160078.
The nightlife concept from Kilo collective and A Phat Cat collective has recently added a special sum sum to its cocktail lounge. The highly on-brand collaboration technically counts as music related when it's Yung Raja who's bringing in the goods. The rapper is rightfully passionate in sharing his cross-generational secret family recipe with the world (we were there; we saw the fire in his eyes).
The traditionally made dosas become brilliant taco shells to encase Masala Prawn, Lamb Rendang, Crispy Chicken, and Crackling Roast Pork. And the dipping curry—divine. Considering that these are also the world's first dosa tacos, they make perfect grub if you'd like to try a properly new dish alongside dedicated drinks, progressive beats and an electric backdrop.
BTGD is located at 97 Duxton Road, Singapore 089541. The Maha Co menu is available Wednesdays through Fridays, 7pm - 10pm.
This sleek space has a two-halves-make-a-whole thing going with the best equation—a place to imbibe next to a place to dance. Hall, its bar/restaurant, serves up incredibly Southeast Asian-inspired drinks like Cempedak Lassi, Gula Melaka Old Fashioned, and Bak Kwa Manhattan. You've got a full 15 tipples to pick from to discuss which you like better.
If you're extending Dry January, there's a dedicated counter of similarly flavoured gelatos and sorbets you can't miss. All this is not on an empty stomach with sliders and hearty fried bites by Chix Hot Chicken to fuel the rest of your night on Floor, RASA's music lounge. Whether live shows, performing arts, or international set list, the programming is ever evolving and up for your discovery.
RASA is located at Republic Plaza Tower 1 #02-01/02, Singapore 048619.
Ah, yes. Chinese New Year—the time where tossing grated carrots and radish into the air while shouting auspicious phrases (that sometimes feel just shy of expletives) is only rivalled by the act of gathering with loved ones around a roundtable, bound together by the dizzying charm of a lazy susan. For those looking to experience this (and then some), here's an intimate list of restaurants we'd actually bring our families to this CNY.
Madame Fan celebrates Chinese New Year with a festive menu that retains its Cantonese roots while embracing the artistry of modern culinary. Traditional favourites anchor the menu: Halibut Yu Sheng, abundant Poon Choi, Premium Bird’s Nest in Superior Broth with Crab Meat and Crab Roe, Steamed Red Grouper perfumed with Preserved Black Bean and Chilli, and Pipa Prawn bathed in Chicken Broth.
While some dishes remain reassured in their essence, others emerge transformed through subtle and contemporary touches. Take the Cantonese-style Kampong Chicken that’s elevated by crunchy ribbons of parma ham. But it’s the intersection between the silky, subtle flavours of chicken and the ham’s rich umami depths that intrigue. The Steamed Flower Crab with egg white is aromatised by Chinese Yellow Wine and spring onions to create a wonderfully sweet and savoury bite that intensifies with every chew. And then there’s the Caviar Fried Rice with Conpoy, Crab Meat, and Egg White—a dish that tastes just as indulgent as it sounds.
Price: From SGD108 per pax
When: Until 16 February
Where: The NCO Club, 32 Beach Road, Singapore 189764
With over two decades of serving up authentic Shanghainese cuisine under their belt, Grand Shanghai has earned its place as a trusted institution among Singapore's traditionalists. Grand Shanghai sets a high standard with its Yu Sheng, featuring salmon, abalone, fried silverfish, and a medley of auspicious “huat” ingredients. The result? One of the most memorable Yu Shengs we’ve had. Is using a Chinese restaurant’s Yu Sheng as a barometer of its overall quality a thing? Maybe it should be, because this dish set a high standard for the courses ahead, which (spoiler alert) it upheld.
The Double-Boiled Abalone Soup was deeply satisfying, with a rich, umami-laden broth that avoided being overpowered by Chinese herbs. The Steamed Cod Fish with bamboo shoots was another standout, its creamy flesh perfectly balanced by the savoury soy sauce. Following this, the Crispy Roasted Chicken emerges fragrant with garlic, its skin well-roasted and flesh succulent. Other dishes include the Braised 6-Head Abalone with fish maw, dried oysters, and brown sauce; Stir-Fried Glutinous Rice; Pan-Fried Nian Gao; and the comforting Double-Boiled Peach Gum with red dates and lotus seeds.
Price: From SGD178 per pax
When: Until 12 February
Where: Level 1 King's Centre, Singapore 169662
Not that we're keeping track, but this little hole in the wall has been consistently paying homage to the lunar new year over the years. This year's pop-up is no different with time-tested favourites like the 算盤子 (Abacus Seeds); housemade yam gnocchi with Hokkaido baby scallops that's glazed and dusted. Also, fresh Year of the Snake additions like the 蛇窩 (Snake’s Nest); tiger prawn and lotus root balls dressed in mala mascarpone and fruit.
Cocktails are where you'll find the CNY goodies . From pineapple tart-inspired negroni 財源滾滾 (Rolling in Prosperity) and kueh bangkit rendition of clarified and foamy coconut and bourbon mix 八方來財 (Wealth All Around); to the occasion quintessential bak kwa sour 諸事順利 (Smooth Sailing Ahead).
Price: From SGD28
When: Until 8 Feburary
Where: 6 Ann Siang Hill, Singapore 069787
For an unconventional Yusheng, the longstanding Japanese omakase/steakhouse does a beefy special on tradition with their Signature Gyu Sheng. Good for up to five guests, the slices of marbled Toriyama Umami Wagyu takes centerstage amidst ikura, chuka kurage, wakame and more. The dish is available for dine-in only and with a pre-order of two days.
Price: From SGD68
When: Until 5 Feburary
Where: Camden Medical Centre #01-01/02, Singapore 248649
If you're looking for an array of textures for your goodies, Chatterbox (yes, that SGD25 Chicken Rice place) has added the savoury cripsy Chicken Biscuits to complement their buttery Pineapple Balls and gooey Molten Chocolate Cookies. Needless to say, perfect for gifting too.
The festive season in the editorial world is my absolute sweet spot. December brings a sort of magical lull—work winds down, folks are travelling, and the only thing providing any sort of excitement are the slew of festive tastings. But what happens when your editor-in-chief is on leave, the contributing writer is working remotely halfway across the globe, the style director turns his nose up at anything beyond a whiff of soju, and the features editor has mysteriously gone radio silent on all festive dining invitations? You’re left with one writer juggling far more than he signed up for. But these shoulders are broad, and they don’t mind carrying the gustation load for the team. So here it is: my (little) curation of Christmas meals, tailored to suit all sorts of tastes and occasions.
Is there a fancier way to celebrate the festive season than being above it all? Perched 61 levels high, HighHouse presents a Festive Sharing Menu that traverses Pan-Asian cuisine while embracing winter's familiar comforts. Designed to satisfy 6, this indulgent feast offers 7 thoughtfully crafted dishes that’s served all at once that’ll have you passing dishes around non-stop.
We’ll start off with the lighter offerings; a Grilled Whole Australian Barramundi Fish delicately enhanced with pancetta and chai poh, alongside Grilled Indonesian Squid dancing with a Latin-inspired sweet and sour pineapple salsa. A commanding kilogram of 35-day Dry-Aged Argentinean Devesa Bone-In-Ribeye takes centre stage, ensuring each guest receives a mouthful of juicy, umami chew. Protein-rich selections continue with Grilled Indiana Duck Breast and a sumptuous Braised Duck Leg, elegantly finished with earthy winter truffles. And then there’s the Crabmeat & Squid Ink Fried Rice, a dish so addictive it’ll probably be the first dish to join the clean plate club. The lounge’s breathtaking panoramic views paired with the warmth of communal dining make HighHouse perfect for creating unforgettable festive memories.
HighHouse
Price: $398++ for 6 pax
When: Now till 1 January 2025
Where: HighHouse, 1 Raffles Pl, L61-62, Singapore 048616
Prepare for an extraordinary eight-course journey through New Italian cuisine, crafted by Michelin-starred chef Sergio Herman—whose culinary prowess has earned Michelin acclaim in Antwerp and recognition in Tokyo. Featuring the finest ingredients like venison, langoustine, and turbot, the menu is a symphony of fresh, vibrant flavours.
Begin with the briny yet luscious Dutch Imperial Flat Oyster from Zeeland, elevated with Champagne Mousseline and Caviar to awaken the palate. Delicate langoustine with leek vinaigrette and whispers of earthy truffle follow, each course building anticipation for the main course; Venison, Pumpkin, and Chou Farci. Here, tender venison meets sweet pumpkin and the cosy embrace of stuffed cabbage. Complemented by a playlist of nostalgic beats from the ’80s and ’90s, Le Pristine promises to bring Michelin-quality food, and then some, to your Christmas table.
Le Pristine
Price: $260++ per pax
When: 24, 25 and 31 December 2024
Where: Grand Hyatt Singapore, 10 Scotts Rd, Singapore 228211
MOGA’s Christmas Izakaya Sharing Menu for 4 is perfect for those late-night catchups filled with laughter. The izakaya begins with the Shio Koji Fried Chicken—crispy, tender, and impossible to resist. Pass around those cloud-like Hokkaido Milk Buns for a satisfying bite, particularly so when dipped into the warm, luscious Blue Cheese sauce. The luxurious Foie Gras & Gammon Roll follows shortly after, complemented by the comforting Smashed Sweet Potato that’ll have everyone reaching across the table. And because deep conversations need a little liquid courage, a 300ml bottle of sake is included in the meal.
MOGA
Price: S$188++ for 4 pax / Additional S$48++ per additional guests
When: Now till 31 December 2024
Where: Pullman Singapore Hill Street, 1 Hill St, Singapore 179949
If there ever were a time to indulge in red meat, Christmas would be it. While you're at it, why not do so at a K-BBQ joint that's won several James Beard Award nominations and consecutive Michelin stars? COTE's festive Feast of the Seven Steaks offers a culinary experience that lives up to the restaurant's reputation as premium cuts are grilled tableside by an incredibly attentive service team. Expect an exceptional selection of prime meats including USA USDA Prime Filet Mignon, A5 Miyazaki Ribeye, and Australian Wagyu COTE Steak.
Traditional Korean accompaniments surround the metal grill, with standout items like Scallion and Perilla Leaf Kimchi offering bright, acidic counterpoints to the rich proteins. COTE masterfully captures the best elements of a K-BBQ restaurant—atmospheric lighting, impeccable service, and cosy booths—while avoiding common pitfalls like lingering meat odours in the air or generic background pop music. In short, it would make a comfortable spot to spend your Christmas plans.
Sidenote: COTE has recently introduced weekend lunch services for the first time since opening its doors earlier this year. Exclusive lunch offerings include innovative dishes like the Korean Crudo "Salad" in Hwe Dup Bap style, a hearty Sanche Bibimbap loaded with vegetables, and Singapore-exclusive items such as Steak Dupbap (an Australian Wagyu beef bowl topped with cured egg yolk) and Galbitang featuring beef short rib. So, in case if you've decided on another spot for Xmas, a casual lunch here might just be enough to convince you to spend next year's Christmas at COTE instead.
COTE
Price: S$245++ per pax
When: 24 and 25 December 2024
Where: 30 Bideford Road Singapore, Level 3, COMO Orchard, Singapore 229922
For those who prefer celebrating Christmas at home but dread the stress of preparing a feast for 6 mouths, ONE°15's Taste of Christmas take-home feasts provide a hassle-free solution that promises an authentic holiday meal without the risk of ruining Christmas with dry turkey. Designed to serve 6-8 people, the feast offers two options: the Meat Lovers' Feast and Santa's Joy-Full Feast.
The former showcases four classic Christmas mains: succulent Roasted Turkey, rich Slow-roasted Angus Sirloin, crispy Kurobuta Porchetta, and a sweet Honey-glazed Ham. This indulgent spread is complemented by traditional Yorkshire Pudding and fragrant Herb-roasted Potatoes.
Santa's Joy-Full Feast, on the other hand, proposes a more varied offering with an impressive selection featuring Salt-baked Salmon and Herb-crusted Lamb Rack, alongside the classic Honey-glazed Ham and Roasted Turkey. The sides don’t disappoint either, featuring a robust spread of Brussels Sprouts with Pancetta, luxurious Black Truffle Pomme Purée, and Oven-roasted Root Vegetables. Whichever you choose, both feasts include a complimentary Chestnut Log Cake, ensuring a sweet conclusion to your homely Christmas experience. Each delivery also comes with a thermal bag, so you'll be able to skip the hassle of reheating the food if you are so inclined.
ONE°15
Price: S$428 / S$458 for 6-8 pax
When: Now till 31 December 2024
Where: Home!
If you're someone with a penchant for theatrics, SUSHISAMBA is probably where you'll want to be come December 25th. Forget the fact that you'll be seated among the clouds 52 levels high in Capital Tower with a sprawling view of the CBD. You'll be able to sip on free-flowing Christmas-themed champagne and cocktails while Brazilian samba dancers and drummers flown in directly from Rio electrify the atmosphere, all accompanied by a live DJ spinning groovy tunes.
The food, of course, is nothing to scoff at either. A selection of SUSHISAMBA's signature dishes, including Sea Bream Seviche with truffle, Pork Taquitos, and Australian Grass-Fed Short Ribs. A live sushi station will also keep things fresh, serving up highlights such as the SAMBAZONIA Samba Roll, Akami Nigiri, and Hamachi Sashimi. The dramatics cap off with a dedicated Christmas Dessert Table littered with a medley of sweet treats like the Cachaça Rum Fruit Cake and Japanese Purple Potato Mont Blanc. There’s just one catch: this festive feast is available only during lunch, from 12 pm to 3 pm. So, you'll want to plan accordingly.
SUSHISAMBA
Price: $250++ per pax
When: 25 December 2024
Where: 168 Robinson Rd, Level 52 Capital Tower, Singapore 068912
The year ends, which means a lot of looking back and hand-wringing. O Lordy, have we done much in our lives? To appease the soul, to fulfil the terms of the karmic machine, we present a way to give back via GastroSense's annual “Christmas with a Cause”. For this edition, the brand and communications consultancy raises awareness for mental health with a design collab with two idealistic cuisiners: Kenjiro “Hatch” Hashida, of Hashida Singapore and Hashida Tokyo, and Rishi Naleendra, chef-owner of Cloudstreet, Kotuwa, and FOOL Wine Bar.
Called “Tomorrow”, this project features a shared illustration about the importance of mental health. Starting with Chef Hatch's poem about the uncertainties of life, the march of time and the promise of hope. Inspired by the poem, Chef Hatch illustrated a jellyfish with flowing tentacles, illuminated by the sun. Chef Rishi drew from his Sri Lankan heritage to add to the vision. Incorporating "Liyawel,” a traditional floral motif, along with the two-headed “Bherunda” bird—a symbol of wisdom, resilience, and balance—the artwork becomes more than an artistic collab; it turns into a clarion call for mental health awareness, a message keenly significant in a year that’s tested the F&B industry.
While, the jellyfish illustration looks fantastic on a t-shirt (as exemplified by Chef Rishi giving his best Blue Steel look [see above), the artwork will also be plastered on tote bags and stickers as well. Net proceeds from each purchase will go towards The Tapestry Project, a local non-profit championing mental health through storytelling.
I hate that I like Blue Bottle Coffee. Do I live under a rock or did this unassuming coffee house attain international hype status out of seemingly nowhere? Where did this pretentiously minimalistic label even originate from anyway? (California, of course.)
I carried my skepticism with me when visiting the brand, materialising its first Southeast Asian outpost in the form of a concept store in August. I learned that beans are sourced from Yemen (alleged birthplace of coffee) and Indonesia (one of the largest coffee producers worldwide). In limited supply and thus, small batches.
Senior Director of Global Coffee Experience and person with the most apt surname Benjamin Brewer rightly pointed out that this is historically the first time there exists such great quality of coffee available globally.
It was Blue Bottle Coffee's aim to remove barriers and simplify the means to enjoying a good cup of joe. As he surmised, "instant is just another method". The resulting fine coffee powder actually shimmers. Nicknamed 'gold dust', it's a natural byproduct from a combination of ideal subzero temperature and concentration during manufacturing.
The retail front is decked out with streamlined cold brew drippers in place of clunky espresso machines, checking off that small carbon footprint checkbox. Ultimately, I'm told, it's all about the experience. Well clearly, looking at the prices.
Yet I'm ashamed to admit that when I went home and steeped a single serve with equal amounts of cynicism, it turned out a markedly aromatic brew. The process obviously effortless, and the taste pretty damn rich. Now I count myself among the people who sadly, get it.
So if you, like me, seek to understand why, Blue Bottle Coffee is hosting activities led by the maestros themselves. Mr. Brewers would be joined by Michael Phillips, a barista champion and Global Director of Coffee Culture; and esteemed Café Trainer Justin So.
Across this week, prepare to be bestowed wisdom on the art and alchemy behind each transcendent cup. Choose between a hassle-free 30-minute Coffee Seminar or a more hands-on 75-minute Pour Over Workshop, where experts will introduce signature fundamentals in tastings or let you experiment your pours with specialised brewing tools.
The Coffee Seminar (SGD42) is inclusive of a SGD40 voucher that can be redeemed on the day of the seminar. The Pour Over Workshop (SGD100) is inclusive of a complimentary pour over kit and a 200g bag of coffee beans selected by Blue Bottle Coffee professionals.
In the spirit of the season, there's surely an exclusive festive lineup rolling out. Blue Bottle classic whole bean Bella Donovan offers a fruity, luxurious taste profile, Hayes Valley Espresso demonstrates the label's best expertise, and this year’s Winter Blend delivers the flavours of jam, molasses, and dark chocolate.
Accompanying gifts like the limited-edition Holiday Claska Mug—crafted in Japan with soothing caramel and a dash of Blue Bottle’s iconic blue—complete the Pour Over Kit. This thoughtfully engineered set includes a Kinto carafe and bamboo filters. Perfect for ensuring consistent quality and informing everyone that you too, are a newly minted reluctant fan.
Dates: 11 to 19 November
Location: LUMINE Singapore, Raffles City
Get tickets to the Blue Bottle Coffee Coffee Seminar and Pour Over Workshop.
Ah, Paris... The city of love, art and culture. The perfect place for a summer vacay. And at the heart of it, Cheval Blanc Paris has opened its terraces for visitors to take in the iconic sights of Paris. The hotel itself is a veritable museum in its own right. Located within proximity to the Louvre and the Marais, Cheval Blanc Paris embodies the Art Deco essence, showcasing the French art de vivre that is inspired by a bold, contemporary spirit all through its 26 rooms and 46 suites, along with splendid living areas, restaurants and wellness facilities.
The Cheval Blanc Paris terraces are open to the public. Perched on the seventh level, each terrace is a window to the magic of three culinary masters: Chef Arnaud Donckele; Chef William Béquin and Pastry Chef Maxime Frédéric. Under the purview of these talented chefs, each terrace promises an unforgettable gastronomic adventure against the stunning backdrop of Paris’ romantic cityscape.
Le Jardin de Cheval Blanc Paris is a verdant haven that is the picture of summer. Vibrant and adorned with red and white furniture and chic yellow accents, the terrace celebrates Parisian epicureanism. Delight in Chef William Béquin’s curated menu that features dishes like cherry tomato tart with pineapple tomato and basil sorbet. A strawberry ice cream sundae—crafted by Pastry Chef Frédéric—is a fitting topper to a meal. This idyllic retreat is wrapped in the heady aromatic scent of herbs and scarlet flowers.
Offering unobstructed views of the Seine, this contemporary brasserie invites you to embrace Parisian life through the palate. With flavours imagined by Chef William Béquin, featured dishes like green bean tart with stracciatella and smoked velvet with black olive. Treat yourself to lobster, red mullet, monkfish and sea bass in a saffron-infused bourride. End your culinary journey with a rhubarb vacherin, a modern twist on iconic French gastronomy.
With a name like Langosteria, you do come in with certain expectations. But the restaurant manages to surprise you with its convergence of Italian and French cultures on a plate. The restaurant opens on to a terrace that looks over the surrounding sun dappled rooftops, providing a painterly vantage. Reflecting Italian vibrancy and summery influences, the menu’s offerings include Sicilian gambero rosso, red tuna carpaccio with eggplant, and tagliatelle with royal (of course) langoustines. Desserts get the same sort of magic, again, created by Pastry Chef Frédéric, the Langosteria’s signature tiramisu, sans crustaceans, bien sûr.
Cheval Blanc’s restaurant terraces are now open. For more info, click here.
Why choose between Thanksgiving or Christmas at Wolfgang's Steakhouse when you can celebrate both? The storied steak place has crafted seasonal dishes (well, American-themed) for the upcoming Big Two: Thanksgiving and Christmas. Perfect for that gathering with family and friends or a convenient excuse not to do the post-feast washing up.
Say hello to Wolfgang's Steakhouse's Thanksgiving Turkey À La Carte option. In their stunning dining room, you and your guests can enjoy a hearty holiday feast. The centrepiece, a tender and perfectly roasted whole turkey that's around 5-6kg (proof that you're getting great value for your money). This main comes with all the traditional trimmings: traditional stuffing, rich turkey gravy, and tangy cranberry sauce. Appropriate for a large group or if you feel like you needed to go against the gods, go on your own.
Now, if you really want to impress without lifting a finger, the Thanksgiving Turkey Set is the way to go. Available for takeaway, this set includes comforting Butternut Soup, their famous roasted Whole Turkey, and a variety of sides like the Bacon Brussels Sprouts, Roasted New Potatoes, Jumbo Asparagus, Pilaf Rice, Stuffing, Turkey Gravy, and Cranberry Sauce.
Plus, you get a complimentary carving knife set to really do a number on the turkey while uttering "That's not a knife... That's a knife."
In addition to their Thanksgiving offerings, Wolfgang's has a special Festive Lunch Menu and a Set Menu for two to four guests. The Lunch Menu showcases some of the restaurant's most popular dishes, while the Thanksgiving Set offers a complete feast. It features highlights like Lobster Bisque, Colorado Lamb Chops, USDA Prime Ribeye Steak, Grilled King Salmon, and USDA Prime Filet Mignon, accompanied by classic sides such as Mashed Potatoes, Steak Fries, Mac ‘n’ Cheese, and Creamed Spinach. Lastly, select between Apple Pie or New York Cheesecake for dessert.
If you're in the mood for a seasonal toast, try the Amber Dusk cocktail—a stunning blend with layers of orange, purple, and white foam. This visual delight combines Buffalo Trace, Menage a Trois, Nashville syrup, freshly squeezed orange juice, and orange bitters.
The Thanksgiving Turkey À La Carte, Festive Lunch Menu and Set Menu runs 22-30 November.
Pre-orders for the Thanksgiving Turkey Set can be placed online here, while dine-in guests can pre-order by calling the restaurant directly.
Alright, now let's turn our attention to the Christmas Set Menu. Starting off with a choice of soup—either a comforting daily selection or savoury lobster bisque. For the main course, indulge in a selection of premium entrées, including 100 per cent USDA Prime Ribeye Steak, 100 per cent USDA Prime Filet Mignon, Grilled King Salmon, and Colorado Lamb Chops, each prepared to perfection. Complemented by gourmet sides like Mac ‘n’ Cheese, Fried Onion Rings, Sautéed Mushrooms, and Creamed Spinach. To finish the meal, enjoy Wolfgang’s signature Chocolate Yule Log, served straight from the trolley, adding a festive flourish to the occasion.
For a more relaxed experience, their Festive Lunch Menu is available daily till 4pm, offering a curated selection of signature dishes in a more casual setting. And to toast to the season, try the White Noel cocktail. This indulgent drink combines vodka, Baileys, caramel toffee, creamy white cacao, and blue curaçao, topped with a sprinkle of dry cranberry—a velvety treat to complete your festival meal.
The Christmas Set Menu and Festive Lunch Menu runs 1-31 December.
To pre-order or book reservations, visit sevenrooms.com
You’ve probably heard of the name Madame Fan by now—you know, the Cantonese restaurant tucked away at The NCO Club with a Michelin Plate distinction. I’ll spare you the long-winded introduction, but they’ve just unveiled a new à la carte menu that’s all about evoking nostalgia. In case you haven’t heard or need a refresher, Madame Fan is an art-deco-inspired restaurant that reimagines Cantonese classics with a contemporary flair.
Much of the 1920s glamour comes from the space itself. Diamond patterns dance across the floor in perfect symmetry, while private areas are partitioned with folding doors adorned in gilded Chinese woodwork. Grand chandeliers run down the center of the restaurant, and mirrors reflect plush red-velvet chairs, amplifying the hedonistic allure. Think… Jay Gatsby hosting a dinner party. But he's Cantonese.
It might sound like Madame Fan is having an identity crisis but rest assured, because everything from the food to the atmosphere of the space brings everything together in a way that feels oddly cohesive.
The Deep-Fried Queen Crab sets the tone for the new menu. The pairing of sweet queen crab and rich osmanthus egg crumble rests on a shiso leaf that’s expertly fried to mimic the shell of a crab, lending a subtle crunch to each bite. The result is an umami punch reminiscent of those precious, flavourful crumbs at the bottom of childhood snack packets.
Tangerine Peel Yellow Croaker Fish is delicately poached in salt water, celery, and shallot oil, allowing the essence of the fish to mingle with its aromatic companions. This creates a subtle broth that exercises restrain—building on the flavour of the fish itself, rather than overpower it. Then, there’s the Fruity Garlic Black Char Siew, a classic that’s been reinvented by swapping the traditional honey glaze for a sticky, fruitier one. Finger limes and oranges (among other fruits) not only brighten the dish but also release enzymes that help break down the protein, tenderising the meat.
The meal would not have felt complete without the Assorted Seafood and Tofu Rice, a hearty bed of rice submerged in a secret crab roe sauce to create a satisfying finish to the main course.
Before you leave, give the Crispy Banana a go. It’s an elevated version of your usual banana fritter that manages to separate itself from its predecessor thanks to a delicate crust formed by cheese blended into the flour. You get what you expect here; a unique mouthfeel of gooey sweetness and crunch that might just recreate the wonder of biting into your first banana fritter, just as Madame Fan intended.
