Bakerzin 
Chef and owner Daniel Tay has injected a nostalgic note to his revamped menu. The ‘Just Like Home’ section is a homage to the cooking of the women in his family – mum, grandma and aunt included – as well as favourite dishes picked up during his travels. There’s ramen soup with prawns and braised pork belly, curry chicken with taupok, assam prawns, red bean cream and even a cheng tng made from a three generation- old recipe. 

Lobby Court 
It’s time to forgo that pot of Earl Grey in favour of something a little closer to home. The Shangri-La’s Lobby Court is offering a selection of Chinese tea to go with its range of light snacks, including finger sandwiches and satay sticks. It’s not cheap, but then these are no ordinary tieguanyin leaves either: the menu includes detoxifying Bamboo Green, skin-clearing Morning Blossom Pearl, 18-year-old Pu-er, ginseng Oolong, and Snowy Flakes (a special blend of Sichuan jasmine leaves).

Royal Copenhagen Tea Lounge and Restaurant 
With the arrival of a new chef, Norman bin Abdullah, the Royal Copenhagen has overhauled its menu. Join the taitais sipping tea from the trademark blue-and-white china, while munching on new offerings like the smoked salmon platter, baked cod with garlic mash, spicy butter prawns, pan-fried sausages served with lingonberry mustard and braised red cabbage.

Sun Japanese Dining 
From 2 October until 3 December, Sun is putting on a Hokkaido Gourmet Experience. Flown in from Japan’s famed fishing region will be specialties like sweet hairy crab ($68.80) served with a ginger vinegar dip, scallops grilled with butter ($18.50), grilled atka mackerel brushed with sake ($24), and sashimi squid sliced into noodle-thin strips ($28). 


Vibe 
Adding to Vibe’s daily offerings of a buffet and churrasco is a new à la carte menu. We detect a down under infl uence in dishes like pan-fried monkfish tail on baby spinach and polenta cake, with red pepper basil puree and lemon-myrtle oil; sweet potato gnocchi with ginger champagne cream and green peas; and smoked Kurobuta belly on a warm Granny Smith apple and carrot slaw with apricot preserve.