Crab choices
Seafood enthusiasts are in for a treat at Yàn Cantonese restaurant (below) at the National Gallery. The six-course meal starts off with Golden Pumpkin Broth with crab meat, followed by Steamed Hairy Crab. The mains that follow include hearty Baked Shell and crab roe with poached vegetables and crab meat. Ending the savoury series is the Olive Fried Rice with egg white and crab meat a spin on one of Asia’s most popular dishes. The menu concludes with Rainbow Glutinous Rice Dumplings in ginger tea.

Truffle treats
The White Alba Truffle (below) grows only once a year, which is why it is one of the rarest ingredients around. Thankfully, Gordon Grill at Goodwood Park Hotel has plenty for all to savour. Guests can enjoy dishes from their limited-edition menu, such as eggs with roasted macadamia nuts and keta caviar (salmon caviar), asparagus risotto with Pecorino cheese or Ricotta ravioli with red capsicum velouté, if it is Western flavours you seek. The chilled egg noodles with eggplant caviar or Chawanmushi (Japanese egg custard) with crabmeat are Asian delicacies that will surely satisfy. All dishes are sprinkled with White Alba Truffle, and guests can purchase these shavings at $26 for two grams.

Taste of Penang
York Hotel Singapore brings back some of Malaysia’s best hawker dishes for the 30th Penang Hawkers’ Fare from Dec 16 to Jan 2. Twelve hawker stalls from Penang will recreate their signature dishes on a larger scale at the White Rose Café. Familiar favourites include Penang Laksa, Char Kway Teow and Nasi Lemak with Nonya Chicken Kapitan (below). Diners can complete the hawker experience with traditional shaved-ice desserts: Ice Kacang is a classic that includes palm seeds, Red Rose syrup, red beans, sweet corn and evaporated milk. Chendol is of a simpler makeup, using coconut milk, Gula Melaka (palm sugar) syrup and green jelly noodles.

Australian flavour
Cheek by Jowl incorporates organic elements into all cuisines and wines in its menu not only to preserve the environment, but also to honour guests with the freshest ingredients from Australia. The team of chefs, led Chef Rishi Naleendra, has whet the appetites of countless customers with dishes such as Dry Age Wagyu with Kohlrabi (cabbage stout) and cured egg yolk, Crispy Skin Barramundi (below) with caramelised onions and braised leek, and Roasted Quail. The menu’s extensive wine choices are carefully curated to match the restaurant’s organic stand, often selecting biodynamic wines produced on a smaller scale such as Lucy Margaux Sahara Pinot Gris 2015 and Gravner Ribolla 2007.

Dim sum and bubbly
Award-winning restaurant Hai Tien Lo takes epicureans on the ultimate dim sum adventure with their weekend brunch buffet (below). The restaurant at Pan Pacific Singapore offers more than 60 handmade dim sum dishes, along with other staple signatures. Chef’s recommendations include braised abalone with pearl mushroom in abalone sauce and braised pork belly. Cantonese classics such as fried dumplings with dried shrimp, and minced chicken are other must-try dishes. Most selections come in unlimited portions, but guests can indulge further with a single serving of either Stewed Duck with King Oyster Mushrooms or Roasted Crispy Spring Chicken. The brunch is accompanied by Laurent-Perrier champagne or any house beverage of choice.

This article appeared in the Options of Issue 755 (Nov 21) of The Edge Singapore.