The Singapore Restaurant Week themed “Something Old, Something New- A Modern Take on Comfort Favourites”(14 Mar – 22 Mar 2015) is here! Enjoy special dining deals this week and tuck into delectable international cuisine.
Participating restaurants will offer exclusive three-course menus for both lunch and dinner priced at $25 ++ and $35++ respectively. Dining City Star-Awarded restaurants will charge a supplement of $15++ for lunch and $20++ for dinner. Visit www.restaurantweek.sg now to make your online reservations.
During DiningCity.com‘s launch of Singapore Restaurant Week, there was a showcase of the creations of five talented chefs!
Jean-Philippe Patruno from UNA: Octopus Gilician – smoky tender slow-grilled octopus served on a bed of ratte potatoes with paprika and capers; Pluma Iberica – Grilled to perfection with a smoky sweet marinade, served on a bed of silky mashed potatoes.
Chef Nixon Low of Portico: Milo Dinosaur – A dessert variation of the Singaporean coffee shop drink, the Milo Dinosaur – made less sweet with different textures to complement; Cold Terrine of Bak Kut Teh – Presenting the Singaporean favorite Bak Kut Teh in a different style – complex in flavor with a scent of nostalgia.
Chef Matteo Boifava of Pizza Fabricca: Crostini Misti – Mixed Crostinis; Birramisu – Tiramisu prepared with coffee stout beer.
Chef Hassan de Four from Lime House: Snapper Ceviche With Spiced Eskovitch – Thin slices of snapper are marinated in a mixture of citrus juices and served with Eskovitch – Jamaican-styled pickled vegetables, spiced with chilli, cumin and paprika;
Shrimp With Tropical Fruit Salsa – a Caribbean spin on the cocktail concept – shrimp is balanced and rapidly cooled to retain its sweetness and flavor, served on a bed of salsa made of pomegranate, soursop, mango and topped with rum.
Chef Ryoichi Kano of Lewin Terrace: Ika Somen- Japanese traditional food done in french style; thinly sliced squid dipped in soya sauce or tsuyu; Buri Daik – Japanese traditional food done in french style; combination of buri (yellow tail) and daikon (white raddish) boiled together with soy sauce.
Hungry?? Bon Appétit
From November 15 to 20, 2024, CASETiFY STUDiO at ION Orchard is rolling out an…
Oceania Cruises is set to launch the second wave of its 2026 Voyage Collection, available…
The President’s Volunteerism & Philanthropy Awards (PVPA) 2024, held at Raffles Hotel Singapore, honoured 13…
ASUS launches its latest Vivobook S 14 (S5406SA) in Singapore, a powerful, ultra-slim 14-inch laptop…
Far East Malls welcomes Christmas with the delightful LINE FRIENDS minini cast and an exciting…
The fifth edition of the Mental Health Film Festival Singapore (MHFFS) recently concluded four days…