Thursday, 31 July 2014 11:30

Dining guide: July 31 to Aug 6

Dining guide: July 31 to Aug 6

WINE AND DINE FOR A GOOD CAUSE AT MARINA BAY SANDS. Whet your appetite with gastronomic delights from CUT by Wolfgang Puck, Osteria and Pizzeria Mozza, db Bistro Moderne, and The Cheese and Chocolate Bar (at Sands SkyPark). Priced at S$403 nett per person, all proceeds from this special event will be donated to the Singapore Association of the Deaf. August 1, Marina Bay Sands. Call 6688 8826 or visit for bookings and reservations.

A SLICE OF SINGAPORE. Take a walk down memory lane with a locally-inspired pizza created to commemorate Singapore’s history. The Seafood Laksa Pizza, S$22, is generously coated in spicy laksa paste and topped with squid, prawns, crab meat, tau pok, chilli and mozzarella. If that weren’t enticing enough, it’s heady scent of coconut milk and fragrant spices will surely have you drooling for more. August 9. Picotin Express, 1 Figaro Street. Call 6445 5590 for reservations.

FANCY A BLIND DATE? Discover unique wines with db Bistro Moderne as Sommelier Alvin Gho presents a variety of classic wines to be tasted blind. Learn the tell-tale signs to look out for and delve deeper into the secret selections, paired with a specially created six-course menu. S$138 per person. The Shoppes at Marina Bay Sands. Call 6688 8525 for reservations.

FRENCH GASTRONOMY WITH ROUGIE. For 10 days only, St Regis will be celebrating French gastronomy with an extravagant six-course menu. Notable dishes include the slow-poached rougie blue lobster served with fava bean puree, duck breast with summer vegetables and lime reduction, as well as the honey-truffle toast with crispy orange chips. Finish the meal with a creamy milk fondant paired with passion fruit. The dinner-only affair is available from the Aug 22 to 31, priced at S$168 per person and S$228 with wine pairing. St Regis Hotel, Brasseires Les Saveurs. Ongoing. Call 6506 6860 reservations.

VIOLET OON’S NEW NONYA DISHES. This array of well-loved family favourites include the garam assam fish, cooked in a rich spicy and sour gravy, redolent of traditional tangy notes of tamarind juice and pineapple slices. Pair it with the gado gado, a delicious salad thick and rich with a spiced mixture of shallots and chillies for a treat that’s hard to beat. End your meal with the durian chendol panna cotta. Best of all, these new combinations stay true to the authentic flavours and textures of Nyonya cuisines. Ongoing. 881 Bukit Timah Road. Call 6468 5430 for dining reservations.

Violet Oon’s

Violet Oon’s Garam Assam fish, stewed in a rich spicy and sour gravy.


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