1. Fratelli unveils new menu
Chef Roberto Cerea, one of the two brothers behind the three-Michelin-starred Da Vittorio in Lombardy, Italy, flew in to launch Fratelli‘s menu of new and signature creations late last month. Based on the chefs’ memories of their father, Vittorio, the items to sample include the Pizza Oro Nero, with cured cod, clams, mussels, trout roe and gold powder on a bed of squid ink tomato sauce; homemade square ‘chitarra’ spaghetti with rich braised beef short rib ragout and black truffle; and the zesty Paccheri alla Vittorio, a reinterpretation of the classic pasta al pomodoro with oodles of parmesan. Carnivores need to dig into the buttery Milanese veal cutlet, a massive slab of tender meat breaded and fried in clarified butter.
Level 2 Hotel Michael, Resorts World Sentosa; Tel: 6577 6555; email@example.com
2. The Courtyard serves Yayoi Kusama–inspired afternoon tea
Get spotty at The Courtyard with teatime treats inspired by Yayoi Kusama artwork. In conjunction with Life is the Heart of a Rainbow at the National Gallery, The Fullerton Hotel Singapore Executive Pastry Chef Enrico Pezzelato expands the afternoon tea menu to include five miniaturised, edible interpretations of the installations, so you can eat your way through art with lychee mousse, hazelnut cream on Breton sablé, strawberry shortcake, 70 percent Valrhona dark chocolate mousse, and mango cremeux.
Until July 10
Lobby, The Fullerton Hotel Singapore; Tel: 6877 8911 / 8912
3. The great Umberto Bombana collaborates with Jaan
Chef Umberto Bombana, winner of this year’s The Diners Club Lifetime Achievement Award for Asia and chef-owner of the three-Michelin-starred 8½ Otto e Mezzo Bombana in Hong Kong, lands in Singapore for an exclusive collaboration with Chef Kirk Westaway of one-Michelin-starred Jaan as part of the Fine Dining Lovers dinner series. The six-course lunch and eight-course dinner menus include Westaway’s Heirloom Tomato with basil and burrata and Bombana’s blue lobster and matsutake.
Level 70, 2 Stamford Road; Tel: 6837 3322; firstname.lastname@example.org
4. The Bar at Waku Ghin extends menu
After getting bumped up a star in the second edition of Michelin Guide Singapore, Waku Ghin adds light, balanced items to its bar menu, such as sea urchin and salmon roe on rice, a favourite of Chef Tetsuya’s, and Tasmanian Cape Grim beef tartare. Many of these updates feature seasonal vegetables and fresh produce from Shizuoka, Japan, where Chef calls home.
Level 2, The Shoppes at Marina Bay Sands; Tel: 6688 8507; wakughinreservation@MarinaBaySands.com
5. Zafferano pairs chocolate, black truffle and sherry
Not convinced this combination works? Zafferano‘s Chef Marco Guccio will prove you wrong with this five-course dinner menu, featuring Valrhona chocolate, Australian black winter truffles, and Bodegas Lustau sherries. Look forward to a first course of Rougie foie gras served with fruit compote, julienned black truffle and grated Valhorna Guanaja 70 percent dark chocolate, matched with sherry Manzanilla; a second course of chocolate potato gnocchi and black truffle, with sherry Amontillado on the side; and end the night with a traditional Italian chocolate ice-cream using Valrhona Echantillon dulcey 32 percent, paired with sherry East India Solera.
Level 43, Ocean Financial Centre; Tel: 6509 1488; email@example.com