SINGAPORE (June 11): Broaden your palate with myriad cuisines unique to Asia and available right in the heart of Singapore. 

Streets of India
Specialty chef Santosh Kumar of Melt Café, Mandarin Oriental Singapore brings an Indian cuisine-themed dinner buffet to the restaurant with a vibrant showcase of dishes from the streets of India. Start with either a delicious Mumbai snack of Ragda Patties or Bombay Bhel Poori, before moving on to highlights such as Sikkampuri Kebab at the tandoor and charcoal grill as well as fragrant curries to be paired with butter or garlic naan.

Date: June 8 to 17
Time: 6.30pm to 9.30pm
Venue: Level 4, Mandarin Oriental Singapore 
Price: $78++ (Sunday to Thursday) or $88 (Friday and Saturday), inclusive of free flow of juices


More and merrier
Edge is stepping up its “gastro-tainment” dining concept with the launch of two new live stations for its daily dinner buffet. One live station will include an ensemble of entirely new amuse-bouche such as Japanese-inspired dishes like Truffle Scented Green Soba and Unagi with Confit Potato. Another celebrates China’s soup culture with a line-up of eight classic double-boiled soups, on rotation daily. Also debuting are enhanced seafood presentations available on Surf & Turf Tuesday as well as Wednesday and Thursday buffets at Hooked@Edge. 

Date: From June 5
Time: 6.30pm to 10.30pm 
Venue: Level 3, Pan Pacific Hotel 
Price: From $78++ per adult and $39++ per child aged six to 12 on Monday and Tuesday; $88++ per adult and $44++ per child from Wednesday to Sunday


Mushroom medley
Chinese restaurant Min Jiang at One-North’s master chef Goh Chee Kong is presenting a selection of eight new dishes that feature mushrooms as the main ingredient. The dishes are available à la carte or in a set menu. The mushrooms vary from kitchen staples like button and enoki mushrooms, to rarer charms such as morel and monkey head mushrooms. The fungi varieties are fried, poached or double-boiled and presented either whole, shredded or in slivers with the likes of white truffle oil to enhance their flavour profiles. 

Date: Until Aug 31 
Time: 11.30am to 2.30pm (lunch) and 6.30pm to 10.30pm (dinner)
Venue: 5 Rochester Park
Price: $16 to $48++ à la carte, and $78++ per person for “A Medley of Mushrooms” set menu


Mapping it out
At Ding Dong, newly appointed head chef Miller Mai, under the tutelage of executive chef Ryan Clift, is bringing 18 new dishes that reimagine Asia’s quintessential flavours to the Mod-Asian restaurant’s à la carte menu. Offerings range from local classics such as Kuih Pie Tee and Singapore Chilli Crab, to innovative indulgences like Wagyu short ribs served in buah keluak sauce (pictured). To complement the new menu, group bar manager Joe Schofield has launched an equally inventive cocktail programme, Not so Lonely Planet, conceptualised as a map of Asia

Venue: 115 Amoy Street, #01-02
Tel: 6557 0189
Opening hours: Noon to 3pm (lunch) and 6pm to midnight (dinner) from Monday to Saturday



Starting afresh
With the arrival of Kappo Shunsui’s new executive chef, Nishi Nobuhiro, comes two new omakase menus: an eight-course menu dubbed Mizu ($150++) and a nine-course menu named Shun ($250++). While the menu items are ever-changing and depend on seasonality, guests can hope to strike it lucky with the chef’s signature dishes such as Owan soup and A4 Kagoshima Wagyu Claypot Rice. As Nobuhiro is known for not repeating his dishes, each visit to the exclusive 19-seater restaurant is sure to be a new dining experience that is enhanced with the spirit of Japanese omotenashi.

Venue: 5 Koek Road, #04-02 Cuppage Plaza
Tel: 6732 0912
Opening hours: 6pm to midnight (Monday to Saturday). Closed on Sunday and public holidays.



Memory lane
Revisit Bugis Street of the 1950s to 1980s with Bugis @ Studio M, a new outdoor kiosk venue at Studio M Hotel Singapore that delivers nostalgic local back-alley delicacies, old-school décor and an eclectic list of craft beers. Enjoy a Singapore Sling ($16++) while seated on a penny-farthing, or nibble on homey snacks and starters such as fried fish skin seasoned with Szechuan pepper (pictured) and calamari rings. Larger plates include Tok Kong Laksa ($12++) and the Beef Rendang Sedap ($14), which is essentially slow-cooked dry curry with spices, accompanied with fragrant rice.

Venue: 3 Nanson Road
Tel: 6808 8888
Opening hours: 5pm to noon (Sunday to Thursday) and 5pm to 1am (Friday to Saturday)