Eats, sweets and treats for the whole of March – and beyond
March may soon be over, but we’re still savouring all the exciting eats, treats and sweets this month has to offer. From novel renditions of the “Wagyu of Ducks” and contemporary tipples, to homegrown hawker talents and classic French treats, we’re back to round up the latest gastronomic delights from some of Singapore’s best.
Delectable Irish Ducks at TungLok Peking Duck
As part of a month-long “Delectable Irish Ducks’” promotion, TungLok Peking Duck shifts the spotlight onto creative renditions featuring the award-winning hybrid of the Peking and Aylesbury Duck. The famed Irish duck is commonly touted as the “Wagyu of Ducks”, owing to its high fat content, fork-tender mouthfeel and consistency in quality.
TungLok is the first in Singapore to present the Irish duck in traditional Peking style, alongside its specially curated Eight Treasures Box that features the restaurant’s signature popping rock candy, homemade mustard, blueberry sauce, and more.
Sunday Punch Brunch at Republic at The Ritz-Carlton, Millenia Singapore
Revel in a specially curated brunch experience at Republic with appetisers, a main course and dessert complemented with unlimited pours of signature punches and cocktails for that little buzz. Taking centre stage are three distinct punch bowls, all of which developed in conjunction with cocktails historian David Wondrich.
Complement your drink of choice with an eclectic spread of appetisers, such as Foie Gras Terrine, and Prosciutto Di Parma. For a heartier spread, go for the Hainanese Kurobuta Pork Chop, or all-time brunch staple Eggs Benedict. The slew of divine sweet enders include Crêpe Suzette and a Mini Warm Chocolate Pistachio Tart.
Hawker Stories at Raffles Courtyard
Hawker Stories at Raffles Courtyard breathes new life into beloved hawker stalls forced to shutter during the pandemic. Guests will have the opportunity to revisit favourites from a line-up of outstanding homegrown hawker talents – each handpicked in collaboration with local food company Makansutra and its founder KF Seetoh.
Set against the lush al fresco backdrop of Raffles Courtyard, the culinary series features charming Indian-fusion fare by Pasha Siraj of Luckmeow; traditional Malay delicacies by Hady Jay of Mr Tersmell; veteran hawker David Lim, owner of Empress Place Teochew Beef Kway Teow; and Darren Teo and Henry Yap of specialty fusion hawker stalls Seafood Pirates and Yap’s Noodles respectively.
Fashion Afternoon Tea at Sofitel Singapore City Centre
Delight your senses with sweet and savoury dishes created by award-winning chefs at Sofitel Singapore City Centre’s Fashion Afternoon Tea. Conceptualised by executive pastry chef Sam Leong, the playful yet stylish menu lends inspiration from Balmain Dreams 10: OR which showcases creative director Olivier Rousteing’s iconic collections from the past decade.
Guests can look forward to an exquisite medley of impeccably styled delicacies with highlights of Compressed Duck Rillettes with Smoked Paprika Aioli on Charcoal Bun, Fraisier Dôme, Opalys Chestnut Mousseline Blackberry Tart, and many more, celebrating flavours reminiscent of the City of Love, where it all began for Balmain.
Bedrock Origin At Oasia Resort Sentosa
Celebrate a gastronomic extravaganza of seafood and premium meats with Bedrock Origin’s all-new Beef & Reef series, where land meets sea. The 6-Course Dinner Tasting Menu opens with a medley of petite hors d’oeuvres the likes of Kingfish Tartare, Salmon Pastrami Sandwich, and King Crab Roll. Ease into the second course of Truffle Corn Custard followed by succulent Grilled Octopus Tentacles – the idyllic embodiment of the restaurant’s coastal locale.
Move on to an Aged Turbot, as well as the Kyoto Tamba A5 Wagyu (100g) prepared with primal culinary techniques by curing, dry-ageing and grilling over a smoky applewood fire. Round off the evening with the Flourless Chocolate Cake, topped with brandy-infused cherries and grated toasted whole hazelnuts.
Sakura Afternoon Tea at Raffles Hotel Singapore
Step into spring beholding a sensory overload of vibrant pink sakuras all around. Inspired by the ephemeral beauty of the cherry-hued blooms, Raffles Hotel Singapore’s Sakura Afternoon Tea is signalling the change of the winds with a seasonal spread of classic Japanese desserts, home-baked scones, and unique creations by executive pastry chef Tai Chien Lin. The aesthetic-filled menu consists of a delicate Sakura Strawberry Verrine, tantalising Red Bean Sakura Ice Cream Monaka and velvety Sakura Roll Cake, showcasing the colours and the allure of the beloved festivity.
