Morsels isn’t an unfamiliar name in Singapore’s dining scene, but the restaurant has left its home in Little India for greener pastures at Dempsey. The rustic barnyard-style house features an open kitchen at the back, allowing you to see chef-owner Petrina Loh and her team whip up dishes like her signature steamed venus clams ($24) in fig broth and Firecracker Duroc Pulled Pork ($24), a dish that’ll keep you coming back for more.
Iggy’s celebrates 12 years of gastronomy by welcoming diners to try new head chef Aitor Jeronimo Orive’s cuisine. Expect premium Japanese ingredients sourced by Tokyo-based runners and touches of Singaporean flavours – all pulled together with modern European techniques chef Orive honed cooking in avant-garde restaurants around Spain. Each meal ($85/lunch, $195/dinner, up to $235/eight-courses) begins with a series of seasonal snacks such as the innovative roti john made with a spread of chicken liver mousse, foie gras and mushroom duxelles sandwiched between apple meringue.
Alati is a Greek restaurant along Amoy Street that specialises in sustainable seafood caught off the Mediterranean coast. The flavours are kept clean, showcasing the freshness of dishes like the grilled Greek octopus that's served with vinegared onions and confit tomatoes, and shrimp saganaki. Not to be missed is the wide selection of whole fish – from European seabass to Gilt-Head seabream – that's served either grilled on in a salt-baked crust. The latter seals in the fish's natural juices, ensuring you get perfectly moist fillets that's best enjoyed with olive oil with lashings of lemon zest. Aside from seafood, you'll also find Greek classics such as taramosalata, Greek salad and fyllo-wrapped feta on the menu. We recommend ordering a bunch to share for a true Grecian feast.
Goodwood Park's annual Durian Fiesta is back, this time with six brand new tantalising creations. There will be a total of 14 premium cakes and pastries, each made with only the best D24 or Mao Shan Wang durians. Our favourites include the D24 Starry Starry Night Ice Cream Cake (from $13), a new cake with a durian ice cream centre wrapped in charcoal sponge. Popular picks like the D24 mousse cake (from $11), D24 puff (from $9) and Mao Shan Wang ice cream tubs ($19) are also available. During Durian Fiesta, Goodwood Park's Sichuan and Cantonese restaurant, Min Jiang, will also offer D24 fried sesame balls (from $11.80), a crispy dim sum dish stuffed with warm durian pulp.
The poké trend shows no signs of slowing down with this opening. Poke Doke delivers an Asian spin on the Hawaiian staple, featuring four flavoured cuts of Norwegian salmon and Ahi tuna. Personalise your bowl (from $12.50) with toppings like flying fish roe, edamame and wakame or more premium options like crispy fish skin and onsen egg.
Having led the team at Michelin-starred Crystal Jade Golden Palace, executive chef Lau Chi Keung is up for a new challenge. Teaming up with Kai Garden's Fung Chi Keung, the duo has revamped the menu – introducing dishes like baked flower crab served in its shell with spring onions and tomato dressing, and cod fish coated in pistachio nuts served with a Japanese-inspired sauce. Fans of the old menu need not worry as the restaurant's signatures like its Peking duck, and sweet and sour pork served on the rocks still remain.
Let cultures and cuisines collide on your plate at Melt Café. The recently refreshed buffet restaurant now boasts contemporary interiors, with a cheese and dessert bar taking centre stage once you walk into the restaurant. With so much on display, make a beeline to the restaurant's signature Indian selection, which has an array of spicy curries you'll be licking clean from your fingers. Guests can also dine alfresco during dinner, enjoying a delicious spread of meats and seafood fresh from the barbecue.
With over 30 new dishes added to its à la carte selection, Mitzo is pushing the boundaries of modern Cantonese cuisine. Try a variety of what the restaurant has to offer with one of its new set menus such as A Harmony of New Flavours. You'll get a seven-course meal featuring dishes like stir-fried lobster claw wrapped with shrimp and seasonal greens in petai bean sauce. Other highlights include the aromatic roasted coffee pork neck served with crispy beancurd skin and Chinese pancake.
The little Nyonya, Jeanette Aw teams up with Wan Hao's executive chef, Brian Wong, to create a special Cantonese and Peranakan menu. This four-course Oriental-Peranakan fusion menu features dishes like braised chicken buah keluak served with blue pea flower fried rice and double-boiled salted preserved vegetable and duck soup with bird’s nest dumplings. Available for lunch and dinner all day, this exclusive menu is only available for a limited period of time so try it fast.
Aside from its extensive dim sum menu, look forward to Cantonese staples like handmade meatball congee ($9.80) that's prepared by a dedicated congee chef who ensures that each bowl achieves the right thickness and consistency. All its noodles, like the ones used in its signature Canton jumbo prawn wonton noodle soup ($11.80), are imported weekly from Hong Kong. Canton Paradise is also extending its popular Yum Cha promotion to its latest branch at Marina Bay Sands, allowing diners to enjoy all dim sum, congee and noodles at half price on weekdays from 3 to 5pm.