Dining Guide, March '14
If it's one buffet I'd always return to for a particular section, it's Melt The World Cafe's (Mandarin Oriental Singapore) Indian selection. After bewitching our taste buds last year, Indian Chef Santosh Kumar showcases his most vibrant, rich flavours in an ongoing promotion that runs lamentably only till 15 Mar. Not to be missed include Tandoori Jhinga (succulent king prawns marinated with aromatic Indian spices and carom seeds) and tender Lagen Ki Chop (lamb chops cooked in a cooper pot of rich cashew and saffron gravy).
MELT The World Cafe Mandarin Oriental Singapore, 6 Raffles Blvd Tel: +65 6885 3500
Stalwart vegetarian restaurant Ling Zhi pairs up with Zenxin Organic Food for a refined farm-to-table menu (1 Mar to 30 Apr). Toss aside preconceptions of pallid mock meats or steamed greens, Tung Lok’s Chef Martin Foo whips up a $68 6-course menu that pays keen attention to both national goodness of fresh produce as well as presenting a multi-textural experience for diners. Highlights include the braised assorted wild mushrooms, bell pepper and eggplant with basil in premium black bean sauce, wrapped in heat-resistant glass paper and baked over hot stones, and dessert—pumpkin filled with velvety pumpkin paste, juxtaposed with deep-fried gingko nuts and pumpkin seeds, and refreshing coconut ice cream.
LingZhi Vegetarian Liat Towers #05-01, 541 Orchard Road Tel: +65 6734 3788
Renowned for its prized marbling—think the pork version of Wagyu—the rich, buttery Mangalica pork takes centrestage at Clifford, Fullerton Bay Hotel under the hands of Executive Chef Sandro Falbo. Available through 31 March 2014, must-tries include exquisite Mangalica and Iberico cold cuts and the tasty homemade Mangalica collar sausage and tender braised ribs served over polenta.
Clifford Fullerton Bay Hotel, 80 Collyer Quay Tel: +65 6597 5288
Prized for its piquantly smokey and sweet hints, Shang Place's masterful Chef Steven Ng teams the antioxidant-rich superfood black garlic with choice ingredients and premium seafood for wide variety of mouth-watering dishes that capitalize on the distinctive flavour and aroma of black garlic. Promotional dishes are available in a la carte and set menus through 31 March 2014. The Black Garlic six-course set menu is priced at $118 per person, and prices start from $12 a la carte.
Shang Palace Shangri-la Hote Singapore, 22 Orange Grove Road Tel: +65 6213 4398
Home also to famed SuperBrunch (happening 16 Mar), the Sunday brunch at Greenhouse hardly requires any introduction. Available till 25 May, let flower and herb-infused sweet treats and bespoke Spring cocktails along with their huge selection of seafood and mainstay items accompany unlimited Moët & Chandon Grand Vintage Blanc 2004 and Moët & Chandon N.V. Rosé for that latest installment of Spring Vintage Champagne Sunday Brunch. Must-tries include their literally giant Alaskan king crab risotto that dish out fresh at 1pm and their cheese board featuring 50 types of French and New World Farm cheese.
Greenhouse The Ritz-Carlton Millenia Singapore, 7 Raffles Avenue Tel: +65 6434 5288
For those who want to take things slow and fuss-free amidst the whirl of food-happenings—what with Singapore Restaurant Week, World Gourmet Summit and Savour—try the Event Plaza of Marina Bay Sands where PasarBella, and friends, have set up a rustic outdoor festival-market experience till 30 Mar. Foodies will be glad to know that stalls like Omakase, Oceans of Seafood, Keith Crackling Roast and James Butchery & Co are participating.
PasarBella & Friends Go To Town (i Light 2014) Event Plaza of Marina Bay Sands, 1o Bayfront Ave