Hsbc restaurant guide

epicure’s Luxe Dining Selections

by HSBC Cards

ISBN 978-981-07-3821-1

S$8.00

9 789810 738211

contents 4 6

Foreword by HSBC Ed’s Note

American 8 Lawry’s The Prime Rib 10 Morton’s The Steakhouse Chinese 12 Cassia 14 Cherry Garden 16 Chinois 18 Crystal Jade Golden Palace 20 Feng Shui Inn 22 Imperial Treasure

Super Peking Duck 24 Majestic Restaurant 26 Mandarin Court 28 Min Jiang 30 Peach Blossoms 32 Peach Garden @ 33 in

The Executives' Club 34 Shang Palace 36 Summer Palace 38 Tóng Lè Private Dining 40 Xi Yan

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French 46 Au Petit Salut 48 Gunther’s Modern

French Cuisine 50 JAAN 52 Joël Robuchon 54 Le Saint Julien 56 Les Amis 58 Raffles Grill 60 Saint Pierre 62 Sky on 57

photo sky on 57

European 42 Equinox 44 The Cliff

Indian 64 Rang Mahal Pavilion 66 The Song of India 68 Yantra Italian 70 CaffĂŠ B 72 Forlino 74 Garibaldi Italian

Restaurant & Bar 76 il Cielo 78 OTTO Ristorante 80 Senso Ristorante & Bar 82 The Lighthouse

photo the lighthouse

Japanese 84 Akanoya 86 Fat Cow 88 Han Japanese Fine Dining 90 Keyaki

92 Mikuni 94 Sushi Ichi Mediterranean 96 Pollen Middle Eastern 98 Anar Russian 100 Buyan Restaurant Haute Cuisine & Caviar Bar Thai 102 Jim Thompson Restaurant & Wine Bar 104 KHA 106 Patara Fine Thai 108 Dining Privileges With

HSBC Cards

foreword by hsbc

In a constant effort to bring our cardholders the very best that life has to offer, HSBC has worked with epicure magazine, to put together epicure’s Luxe Dining Selections by HSBC Cards, a carefully curated selection of Singapore’s finest restaurants. From exquisite French food, extravagant Chinese cuisine, to refined Middle Eastern fare, this restaurant guide presents a culinary kaleidoscope of Singapore’s everevolving dining scene.

As you go through the pages in this guide, look out for exquisite lunch and dinner menus arranged exclusively for HSBC credit and debit cardholders. This is our way of rewarding and indulging our esteemed cardholders by offering fine dining deals and privileges for them to enjoy with family and friends.

Life is to be savoured and each dining experience to be appreciated.

Join us on this gastronomic journey.

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Harmander Mahal Head, Customer Value Management, Retail Banking and Wealth Management HSBC Singapore

photo the cliff

Embark on a gastronomic journey with HSBC Cards

BLACK www. vintec-cellar.com

Editor's note “Eating is not merely a material pleasure.

Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.” -Elsa Schiaparelli Who would have thought that these words spoken by Schiaparelli, a 19th century female aristocrat from Italy turned eclectic fashion designer, would resonate more than ever with today’s modern gastronome culture?

Dining well has become such an essential part of our city’s cultural fabric that scarcely one week goes by without news of yet another restaurant opening to tease Singaporeans' palate. In the spirit of sharing the joy of great dining, we are thrilled to be presenting this restaurant guide that you are now holding in your hands.

Epicure’s Luxe Dining Selections by HSBC Cards represents 50 of epicure magazine’s favourite restaurants in Singapore. Inside, you’ll find a list of establishments tried-and-tested by the editorial team—some are awardwinning stalwarts in their respective cuisine category, while others are brilliant upstarts making a big splash on the culinary scene with their genre-defying cuisines.

We are also pleased to work with HSBC to bring you a host of dining privileges. From now till 31 December 2012, a total of 26 restaurants will be offering all HSBC cardholders a range of perks that includes exclusive menus, champagnes at special prices, and complimentary drinks.* So whether you are looking for a grand venue to celebrate a family member’s octogenarian birthday, a swanky destination to impress your client, or simply a new restaurant to feast your senses, we know you’ll be able to find an ideal choice within these pages. Bon Appetit!

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EDITORIAL MANAGING EDITOR Adeline Wong adeline.wong@magsint.com PROJECT EDITOR Joyce Huang CREATIVE DIRECTOR Thng Wee Nee weenee.thng@magsint.com SENIOR DESIGNER Jenn Chew jenn.chew@magsint.com DESIGN INTERN Delia Goh delia.goh@magsint.com advertising BUSINESS DIRECTOR Carlos Loh carlos.loh@magsint.com SENIOR BUSINESS MANAGER Ashad Shah ashad.shah@magsint.com publishing assistant manager Siti Haneymah siti.haneymah@magsint.com digital media manager Eugene Koh eugene.koh@magsint.com CONTRIBUTOR Eddie Teo

epicure is published 12 times a year by Magazines Integrated Pte Ltd 16 Tannery Lane #02-00 Singapore 347778 Tel: +65 6848 6884 Fax: +65 6748 3453 Website: www.epicureasia.com Advertising enquiries: 6848 6872/74

Distributed by MPH Distributors (S) Pte Ltd. Printed by Toppan Security Printing Pte Ltd Company Reg No: 199408108K ISBN: 978-98107-3821-1

epicure is available in print and online We are on Facebook. www.facebook.com/epicureasia

Copyright by the Publisher. Reproduction in whole or in part without the written permission of the Publisher is strictly prohibited. Views and opinions are not neccessarily expressed in those of the Publisher and the Editors. Although every reasonable care has been taken to ensure the accuracy and objectivity of the information provided in this publication, neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. You should always seek your own professional advice.

All prices are in Singapore dollars unless otherwise stated and exclude miscellaneous taxes.

epicure

Adeline Wong Managing Editor, epicure magazine *Each offer published in this guide is subject to the terms and conditions of the relevant participating merchant; please refer to the relevant merchant for details. epicure and HSBC are not the suppliers of and shall not be liable for the goods and/or services provided by the merchants involved in this promotion or any information communicated in this guide.

GROUP PUBLISHER Ho Sum Kwong sk.ho@magsint.com PUBLISHER Cecilia Goh cecilia.goh@magsint.com

On the cover

Photo Eddie Teo Cover dish Kamo Nasu Dengaku from Mikuni

american lawry's the prime rib

333A Orchard Road, #04-01/31 Mandarin Gallery, Mandarin Orchard Singapore, Singapore 238897 Opening hours: Sunday – Thursday 11.30am – 10pm Friday, Saturday and Eve of Public Holidays 11.30am – 10.30pm Telephone: +65 6836 3333 Email: reservations@lawrys.com.sg Website: www.lawrys.com.sg

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Lawry’s The Prime Rib Singapore’s move from its previous space at Paragon to its current location at Mandarin Gallery two years back certainly did it no harm as the American dining institution was prime for an update. Now with a bigger 6,500 sq ft of retail space and a boosted seating capacity of 170, the new Lawry’s exudes a strong sense of grandeur and luxury.

What still remains is the restaurant’s throwback charm of a 1960s Beverly Hills high society club—imagine a décor of dark mahogany wall panels, walnut parquet flooring, gold and champagne hued accents, and hanging chandeliers; warm and personable service staff; and a welcoming Grand

Bar that fronts the restaurant.

In fact, the only instance when you are reminded that you are actually in Singapore is when you glance out of the restaurant’s four-metre high floor-to-ceiling windows to take in the uncompromising view of Orchard Road.

The highlight of Lawry’s is still its succulent prime ribs.

Less than five percent of all beef sold in America meets Lawry’s strict standards, yet the top grade beef that is served is of the same quality today as it was when the restaurant first started. Each standing rib roast is aged for up to 21 days to heighten tenderness, then slowly roasted on beds of rock salt to seal the juices, so what you get is uniformly juicy, flavourful meat.

Accompanying the signature prime beef ribs, served from Lawry’s iconic silver carts, are the legendary Lawry’s Yorkshire pudding baked in individual copper skillets, the tableside spinning bowl salad, and baked Idaho russet potatoes cooked in hearth ovens.

To go with the hearty prime ribs, Lawry's wine list offers up a good selection of mostly New World wines, comprising bold Australian Shiraz and strong Californian Zinfandels.

american Morton's the seakhouse 5 Raffles Avenue, Level 4, Mandarin Oriental Singapore, Singapore 039797 Opening hours: Monday – Saturday 5:30pm – 11pm Sunday 5pm – 10pm Telephone: +65 6339 3740

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Website: www.mortons.com/singapore

For steak lovers looking for a restaurant that is all about making a great first impression from the moment of arrival, it would be no exaggeration to say that Morton’s The Steakhouse fits the bill to the T-bone. Since its inception in 1998, the Chicago steakhouse has been a firm venue favourite for casual business entertaining and special occasions. From its masculine interior of dark mahogany panels, subdued lighting, intimate leather booth seats and crisp white

linen, to its seamless service and attention to detail, even down to its succulent steaks and seafood and vast wine selections, every detail at Morton’s seems primed to put diners in the mood for a lavish feast ahead.

Few would disagree that Morton’s is one of the most reliable restaurants to get a perfect steak—regardless the cut. Here’s where your palate is pampered with the best available aged grain-fed beef in incredibly generous portions, including a 1.3kg

porterhouse, a 550g New York sirloin, and a 340g double cut filet mignon. Those with smaller appetites can choose the New York strip steak, single cut ribeye, and Cajun ribeye.

Though Morton’s is essentially a steakhouse, do not dismiss the other nonbeef items. As the unique table-side menu presentation by the friendly and knowledgeable wait staff will inform you, Morton’s seafood offerings are just as extensive and generously portioned, and equally tasty. Our favourites include signatures such as the flavourful crab cakes made from jumbo lump crabs, as well as the juicy sweet Maine lobsters. A convenient choice would be to sample these seafood treats in the Ocean Platter, available in fresh and baked versions.

Within the extensive award-winning wine list, you’ll be sure to find the perfect accompaniment to your meal. Big bold Napa Valley reds dominate the wine list though there is also a significant selection of red wine varietals from Australia.

As a fitting round-up of your meal, if you only have room for one dessert, make it the Morton’s legendary hot chocolate cake, a rich chocolate cake filled with molten chocolate goodness that makes the dish legendary for good reason.

chinese cassia

1 The Knolls, Level 3 Capella Singapore, Singapore 098297 Opening hours: Daily Lunch: 12pm – 2.30pm Dinner: 6.30pm – 10.30pm Telephone: +65 6591 5045 Email: cassia.singapore@capellahotels. com

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Website: www.capellahotels.com

Located at the six-star Capella Singapore, Cassia is housed in a 1880s era colonial building, which has been transformed to reflect a contemporary, sophisticated interior. Walk into the modern Chinese restaurant and you’ll be greeted by lovely ornamental lamps, screens carved with flower motifs, stately windows, plush furniture, and a colour scheme marked by delicate shades of gray and lilac, with touches of dark Chinese lacquer and bronze.

Unabashedly making full use of the restaurant’s great

location, the dining room overflows onto an outdoor terrace, overlooking lush greenery and the cityscape.

Named after a type of Chinese cinnamon spice, Cassia’s cuisine takes inspiration from the age-old spice routes in Southern and Western China and the seas around Singapore. Displaying touches of inspiration from Western, local, Szechuan and Cantonese cuisine, dishes are based on traditional, regional recipes, and prepared with haute Cantonese technique and an innovative use of spices at times.

While classics from the à la carte menu such as the five spice roasted Australian pork belly, firm cubes of perfectly roasted layers of meat and fat topped with an unbelievably crispy skin, and the aromatic and succulent wok-fried Australian Wagyu beef tenderloin are recommended dishes, it is with their signature spice set menu that Cassia truly sets itself apart from other Chinese restaurants in Singapore. Courses such as the combination pan-fried lamb with cumin, prawn coated with tangerine peel and orange sauce, and deepfried crispy yam with diced roasted duck, liver sausage and parsley highlight the deft use of regional spices, and provide much-welcomed alternatives to classic intrepretations of Chinese cuisine.

HSbc cards exclusive lunch menu ($48++) • Chef’s dim sum platter • Braised scallops soup with beancurd and chives • Combination of braised spare ribs with fermented rice lees and egg fried rice with vegetables • Double-boiled Tianjin pear with tangerine peel Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese cherry garden

5 Raffles Avenue, Marina Square, Level 5 Mandarin Oriental Singapore, Singapore 039797 Opening hours: Daily Lunch: 12pm – 2.30pm Dinner: 6.30pm – 10.30pm Saturday, Sunday and Public Holidays Weekend Dim Sum Buffet: 11.00am – 3.00pm Telephone: +65 6885 3538 Email: mosin-cgdn@mohg.com

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Website: www.mandarinoriental.com

In a sea of top-notch Chinese restaurants in Singapore, Cherry Garden at Mandarin Oriental stands out not only for its splendid and opulent Oriental design but also for its artistically presented Cantonese cuisine. Many renowned Chinese chefs have passed through their kitchens, each bringing with them a flair for meeting the ever evolving taste buds of the diners. The consistently high quality food offerings have no doubt helped Cherry Garden earn its stellar reputation.

As you step through the magnificent doors of the restaurant built to resemble a traditional courtyard-style residence, the striking antique entranceway, graced by a symbolic golden lion head carving, sets the mood of

modern Oriental splendour.

Tying the use of sumptuous materials, charcoaled teak panels, slate floors and pools of light is the underlying philosophy of harmony between the five feng shui elements. The ornate setting follows through from the décor into the restaurant’s use of chinaware, plating as well as food preparation and presentation.

Cherry Garden’s wide selection of Cantonese dishes is best sampled through the set menus and chef recommendations are changed regularly to incorporate seasonal produce.

Dishes that stay on the menu though include signatures like the double-boiled chicken consommé with agaricus mushrooms, fish maw, water chestnuts and nourishing herbal roots; oven-baked fillet of sea perch marinated in rose dew wine; and fragrant black sesame fried rice. A further highlight of Cherry Garden is the wide selection of Chinese teas that includes Pu'er, Oolong, Longjing, Dragon Pearl and the restaurant's signature house tea, Emerald Tea, an immunity-boosting herbal tea.

HSbc cards exclusive lunch menu ($48) • Crispy wasabiaioli prawns with fresh mango and fish roe • Symphony of Cherry Garden’s dim sum trilogy • Zucchini sea treasure soup with tofu and bean sprouts • Ginger fragrant fried rice with scallop, asparagus and eggs; Sweet and sour Kurobuta pork with pineapple, cucumber and capsicum • Cream of avocado served with walnut ice cream

dinner menu ($78) • Cherry Garden charcoal-roasted BBQ meat platter • Zucchini sea treasure soup with tofu and bean sprouts • Country style braised seasonal fish fillet with roast pork, garlic, chestnuts, mushrooms and Chinese cabbage • Wok-fried prawns in chilli and ginger sauce topped with crispy spices • Braised sea cucumber with bai ling mushrooms and tofu in premium oyster sauce • Ginger fragrant fried rice with scallop, asparagus and eggs • Chilled cream of mango with sago pearls, pomelo and lime sorbet

For dinner menu, a minimum of 4 orders is required.

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese chinois

26 Sentosa Gateway, Resorts World Sentosa, #02-142/143 Hotel Michael, Singapore 098138 Opening hours: Daily Lunch: 11.30pm – 3pm Dinner: 6.30pm – 10.30pm Telephone: +65 6884 7888 Email: chinois@tunglok.com

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Website: www.chinois.com.sg

A re-incarnation of the previous Club Chinois restaurant, Chinois by Susur Lee, located at Hotel Michael at Resorts World Sentosa, brings together two big and familiar names in the culinary scene. The fine dining Chinese restaurant is the second collaboration between TungLok Group and Susur Lee, an internationallyrenowned and award-winning chef.

Chinois, Susur Lee’s first restaurant outside North America, is designed by one of Japan’s top design houses, MYU Planning, and features stone and wood accents to exude a Mediterranean and Zen ambience. This eclectic

charm is but a reflection of Lee’s contemporary and creative interpretation of Chinese cuisine, which is always immaculately presented to evoke the senses.

Overseeing the kitchen is senior executive chef Ken Ling. Having been part of Club Chinois' opening team, Ling deftly marries his culinary expertise with Lee's culinary vision.

With over 90 dishes on the menu, choosing what to eat becomes a challenging affair. Must-try offerings include salt-baked chicken drumstick; chilled charred Hokkaido scallops with peanut, yuzu and pomelo dressing; oven-baked fragrant rice with abalone and sea treasures; poached mee sua with Alaskan king crab; and braised Boston lobster with homemade noodles.

All the dishes present an innovative culinary journey of tastes and textures.

On days when you are merely feeling peckish, the restaurant also spots a chic long bar where you can wine and dine on tempting tapas. The tapas and dessert menus feature dishes such as barbecued eel and taro squares glazed with sweet soya and green tea crème brulee with sabayon of lemon and berries.

HSbc cards exclusive lunch menu ($60++) • Chinois amuse bouche of fresh prawns stuffed in beancurd skin, deepfried siew mai with enoki mushrooms, and steamed prawn dumpling with Noble 'Tanfu' broth • Hot and sour soup with crabmeat and dumpling • Pan-fried chicken drumstick with black pepper sauce • Sautéed fresh lily bulb with wild mushrooms and seasonal vegetables • Wok-fried hor fun with fish fillet in black bean paste • Chilled aloe vera jelly with lime sorbet

dinner menu ($100++) • Crisp-fried lobster served with tomato salad accompanied with avocado and mango salsa • Double-boiled fresh abalone with conpoy and Chinese cabbage soup • Baked marinated cod fish in homemade spicy sauce • Char-grilled kurobuta pork tenderloin • Crabmeat fried rice with silver fish, X.O. sauce and crispy rice • Chilled mango pudding with pomelo and mango bits

** Enjoy a 1-for-1 Duval Leroy Brut Champagne (U.P. $118 per bottle) Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese Crystal Jade Golden Palace 290 Orchard Road, #05-22 Paragon, Singapore 238859

Opening hours: Monday – Friday Lunch: 11.30am – 3pm Dinner: 6pm – 11pm Saturday Lunch: 11am – 3pm Dinner: 6pm – 11pm Sunday and Public Holidays Lunch: 10.30am – 3pm Dinner: 6pm – 11pm Telephone: +65 6734 6866 Email: cjgoldenpalace@crystaljade.com Website: www.crystaljade.com

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To many haute Chinese cuisine fans, Crystal Jade Golden Palace Restaurant is a firm favourite. From its impressive façade at Paragon, one can easily tell that it is a great hallmark of high quality Chinese fine dining. But tasting is believing, and since 2002, this award-winning restaurant has managed to win over loyal followers with its consistently good dim sum offerings and Teochew delicacies.

As a participant in the Healthier Choice dining campaign run by Health Promotion Board, the restaurant menu even boasts a Healthier Choice section,

where dishes are lower in fat, salt, sugar, and added with vegetables and fruits, without compromising on taste. This has no doubt been a hit with more weight-conscious diners.

The restaurant interior is dark and elegant with floor lighting, booths for groups of four, and private rooms for larger parties. The atmosphere might be sophisticated, but the warmth and friendliness of the waitstaff makes the restaurant welcoming and unpretentious.

Possessing good menu knowledge, the servers are on hand to help you navigate through the comprehensive menu, which includes delectable signature Teochew dishes like the platter of four traditional Teochew appetisers of prawn, crab, scallop bites and braised duck slices; comforting Teochew porridges; mustard greens with fish maw and crabmeat; and Cantonese offerings like the roast suckling pig and assortment of dim sum items. Following Teochew tradition, a meal here always begins and ends with Teochew Kung Fu tea as a palate cleanser.

chinese Feng shui inn

8 Sentosa Gateway, Level G2 Crockfords Tower, Singapore 099958 Opening hours: Daily Lunch: 11.30pm – 3pm High Tea: 3pm – 6pm Dinner: 6pm – 11pm Supper: 11pm – 4am Telephone: +65 6577 6599 Email: fengshuiinn@rwsentosa.com

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Website: www.rwsentosa.com

Exuding understated elegance and luxury, Feng Shui Inn presents authentic fine dining Cantonese cuisine by veteran Hong Kong chefs that is truly in a class of its own. Helmed by chef Li Kwok Kwong, who has more than 30 years of culinary experience, the kitchen at Feng Shui Inn dishes out popular classics like Hong Kong roast meats, a wide selection of dim sum, seasonal live seafood and traditional delicacies like Japanese dried abalone. It is good to note that the kitchen does not use any MSG, plus Li has a way with seafood so you would do well heading over to the seafood tanks to have your pick of live premium crustaceans rarely found in other Chinese restaurants.

What makes Feng Shui Inn especially a hit with its affluent clientele is the fact that the restaurant opens until late in the night, making it a great supper spot for comfort food like pork ribs and dried oyster porridge, and Hong Kong-style wanton noodle soup. The restaurant also stocks an extensive list of wines, hard liquors and Chinese wines such a mou tai and shao xin jiu. We also love the fact that Feng Shui Inn regularly brings in guest chefs for short stints, such as the award-winning team from the legendary Lü Bo Lang restaurant known for their xiao long baos, as well as one Michelin-star chef Mak Kwai Pui from the famous dim sum restaurant Tim Ho Wan. Throughout the restaurant, oriental elements including bamboo, flowers, mountains and water dominate the interior. The arched restaurant entrance is tiled with marbled onyx panels and decorated with lotus-accented lighting. Opulent materials like marble, polished granite, crystal screens and ebony panels complete the posh factor.

The expansive restaurant can accommodate 256 diners, but if you like a bit of exclusivity, there are also four private rooms to choose from.

HSbc cards exclusive Lunch menu ($68++) • Steamed ha kau, steamed siew mai, and roast crackling pork combination • Double-boiled soup of the day with giant fish maw • Smoked duck fillet with mango in Thai style

• Pan-fried grouper fillet with premium soy sauce and onion • Fried glutinous rice with assorted diced meat and sausage • Fresh fruits platter combined with chilled osmanthus roses cake

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese imperial treasure super peking duck 8 Marina View #02-08/09/10 Asia Square Food Garden, Asia Square Tower 1, Singapore 018960 Opening hours: Daily 11.30am – 10pm Telephone: +65 6636 1868 Email: asq@imperialtreasure.com

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Website: www.imperialtreasure.com

As its name suggests, Imperial Treasure Super Peking Duck Restaurant is where you would turn to for the quintessential roasted Peking duck dining experience.

The latest incarnation of this chain from the Imperial Treasure Restaurant Group— the first located at Paragon— is found within the up-andcoming Marina Bay Financial District. Taking a leaf from its Paragon predecessor in terms of design, the restaurant at Asia Square also boasts a modern and sophisticated façade, its entrance flanked

by a long and sleek bar, and a glimpse at the restaurant’s impressive wine cellar.

Inside, the spacious dining area boasts a stunning view of the Marina Bay Financial District as a backdrop. While the main dining hall might not boast as many tables as some of the grander Chinese restaurants, Imperial Treasure Super Peking Duck has very wellconcealed private dining rooms that can accommodate dining groups of various sizes, which makes the restaurant a hit not only with families

celebrating special occasions, but also with professionals entertaining business clients.

Cosier booth seats are also available for smaller dining parties.

The restaurant’s signature dish, the roasted duck, faithfully follows the traditional and authentic way of preparation by Beijing chefs since the imperial era. It is roasted over lychee-fragranced hardwood to be infused with a subtle fruity flavour, and until the duck skin reaches a wonderfully thin crisp state.

The duck will be presented table side and expertly sliced right in front of you. Ask for recommendations from the waitstaff as to how to have the meat of the duck prepared—the restaurant can do so in multiple ways. Apart from the duck, the restaurant also serves a wide variety of Yang Zhou and Cantonese dishes—recommended are the soups and live seafood dishes that are updated seasonally—and many dim sum favourites such as egg tarts, char siew pastries and custard buns.

Bonus: the restaurant’s wine cellar stocks an extensive list of wines and champagne, including premium bubbly from Louis Roederer, that has been carefully curated to pair with classic Chinese cuisine.

chinese majestic restaurant 31-37 Bukit Pasoh Road, New Majestic Hotel, Singapore 089845 Opening hours: Monday – Sunday Lunch: 11.45am – 3pm Dinner: 6.30pm – 11pm Telephone: +65 6511 4718 Email: restaurant@newmajestichotel. com

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Website: www.restaurantmajestic.com

At first glance, you wouldn’t associate this restaurant’s interior with a Chinese diner.

Housed within the trendy boutique hotel, the New Majestic Hotel, Majestic Restaurant matches up with its very own hip credentials, whether it’s the warm walnut flooring and bespoke designer chairs, to the one-way mirror shaded chandelier lights and entrance feature wall in a kinetic composition of the latest Maharam fabrics.

Yet, any gourmet worth his chops will know that Majestic Restaurant is among the top Chinese restaurants

in Singapore, no doubt, in part due to award-winning chef-owner Yong Bing Ngen and his modern interpretation of Cantonese cuisine. Yong’s background includes stints at Hai Tien Lo restaurant in Pan Pacific Singapore and Doc Cheng’s at Raffles Hotel.

The menu might not be as extensive as compared to grander Chinese restaurants, but the quality of each dish more than makes up for it.

Yong’s specialties include the pan-seared fillet of rib eye with sesame sauce, braised live lobster in a creamy milk and lime sauce, grilled lamb

chop in Chinese honey accompanied with pan-fried carrot cake, oven-baked sea perch in a fine champagne sauce, and the crispy king of durian ice cream.

This modern Chinese restaurant also has a wine cellar that houses 100 wine labels to complement the delectable creations. Guests can either choose to dine in ambient exclusivity in one of the four private rooms or in the main dining hall, where, interestingly, ceiling portholes allow you to look up into the New Majestic Hotel swimming pool. Two circular corner banquette booths also provide options for a more intimate dining experience.

chinese mandarin court

333 Orchard Road, Mandarin Orchard Singapore, Orchard Wing, Level 35, Singapore 238867 Opening hours: Monday – Friday Lunch: 12pm – 2.30pm Daily Dinner: 6.30pm – 10.30pm Saturday, Sunday and Public Holidays Dim Sum Brunch: 11am – 2.30pm Telephone: +65 6831 6262/66 Email: dine.orchard@meritushotels.com

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Website: www.mandarincourt.com.sg

Formerly known as Pine Court, the award-winning Chinese restaurant at Mandarin Orchard has been given a timely rebranding and rejuvenation. Perched on Level 35 of the Orchard Wing and offering sweeping views of the city skyline, it is now called Mandarin Court and is wowing diners once again with its dependably tasty Cantonese dishes.

As you descend down the stone-walled stairway, the restaurant’s cosy interior of ochre and maroon hues, infused with elegant touches of wood and stone, exudes a sophisticated yet warm

charm. The main dining hall offers a bustling backdrop in the form of Orchard Road, and together with six private rooms, hosts up to 180 diners.

At the helm of the Mandarin Court kitchen is executive Chinese chef Sunny Kong, who brings with him 32 years of culinary experience from Hong Kong and acclaimed dining establishments in Singapore.

With freshness and natural flavours being the hallmarks of Cantonese cuisine, Kong showcases his mastery and versatility by marrying traditional recipes with his signature flair.

Apart from the silky smoothness and rich flavour of his double-boiled fish maw in traditional broth, and the tender sea perch in miso sauce baked to golden brown perfection, Kong’s classic Peking duck is immensely popular—the restaurant is reputed to serve more than 100 birds a day. And no wonder, for its glistening thin skin breaks off crisply with every single bite. Complete this signature dish with the succulent meat prepared to your choice—wrapped in lettuce, sautéed with ginger and spring onion, sautéed in black pepper sauce, or deepfried with salt and spices.

HSbc cards exclusive lunch menu ($40++) • Dim sum trio of siew mai topped with fish roe, crystal prawn dumpling, vegetarian dumpling • Soup of the day • Baked Canadian sea perch with miso sauce • Fragrant wokfried jasmine rice with conpoy and crab meat • Chilled mango puree with sago and pomelo

dinner menu ($60++) • Prawn coated with wasabi mayonnaise dressing topped with fish roe • Braised fish maw and crabmeat in golden sauce • Roasted 'Wu Xi' spare rib with tangy black vinegar sauce • Poached tender Chinese spinach with lily bulb and shimeiji mushroom • Stir-fried mian xian with assorted seafood • Refreshing aloe vera with lemongrass topped with calamansi sherbet

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese Min Jiang 22 Scotts Road, Goodwood Park Hotel, Singapore 228221

Opening hours: Daily Lunch: 11am – 2.30pm Dinner: 6pm – 10.30pm Saturday, Sunday and Public Holidays Dim Sum High Tea Buffet: 3pm – 5.30pm Telephone: +65 6730 1704 Email: outlets@goodwoodparkhotel.com

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Website: www.goodwoodparkhotel.com

Established since 1982, Min Jiang is widely reckoned as a Chinese restaurant veteran. Named after the Min River in the Sichuan province of China, this award-winning restaurant located in Goodwood Park Hotel exudes a contemporary Oriental appeal with elegant furnishings, polished wooden floors and a classy muted colour scheme. If you prefer to dine outdoors, there is an al fresco dining terrace next to the hotel’s main pool, complete with an outdoor

grill kitchen. Six individual dining rooms are perfect for private business meals, social gatherings and even small weddings.

Min Jiang serves a comprehensive repertoire of popular Chinese classics, with a heavier focus on Sichuan and Cantonese dishes. The Sichuan dishes, in particular, are highly recommended as they display the extensive flavour profile food that the Chinese region is known for: a mix of sour, salty, spicy, bitter, and a tinge of sweetness.

You will not go wrong with an order of the signature succulent sautĂŠed prawns with dried red chilli, and the traditional Sichuan favourite of hot and sour soup, which is smooth, comforting and unapologetically robust with spice and a dose of tartness.

In addition, the crispy roasted chicken, deep-fried quail, pan-fried beef fillet with black pepper sauce, double-boiled whole pumpkin soup; deep-fried pork rib in spicy Mongolian sauce

and braised pork spare ribs in special chef’s sauce; and braised eggplant with sakura ebi and crabmeat are just a few of the other popular delicacies offered at the restaurant. There is also a delectable dim sum selection and a range of barbecued specialties. End off your meal on a sweet note with a pick of either the Sichuan pancake filled with lotus paste or the durian pudding with mango spring roll.

chinese peach blossoms

6 Raffles Boulevard, Level 5 Marina Mandarin Singapore, Singapore 039596 Opening hours: Weekdays Lunch: 12pm – 2.30pm Weekends and Public Holidays Lunch: 11am – 2.30pm Daily Dinner: 6.30pm – 10.30pm Telephone: +65 6845 1111 Email: diningexpress.marina@ meritushotels.com

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Website: www.meritushotels.com

Fresh from an extensive $1 million renovation last year, Peach Blossoms, a celebrated Chinese restaurant since its opening in 1987, has reopened its doors to rave reviews. Along with the revamp, the restaurant has also introduced its new Hong Kong executive chef, Chan Shun Wong, to continue its tradition of serving authentic Chinese cuisine with a modern twist. The menu still sports signature dishes from before, which have been kept to satisfy regular diners while they sample other new offerings. The menu items will be refreshed every six

months to highlight seasonal produce and to give diners variety.

After its facelift, Peach Blossoms now boasts an expanded seating capacity while projecting a contemporary oriental décor. To fully indulge in an exclusive experience, choose to dine in one of the four private dining rooms, where you will be presented with a selection of up to 11 premium teas before the start of each meal: the variety ranges from lion’s peak green tea to yellow treasure flower tea. Taking it a notch higher is the Chef’s Table or the main private dining room, which is decked with show plates, intricate rosewood furniture and boasts its very own bar.

Don’t miss one of Chan’s signature dishes—the double-boiled almond soup with fish maw that uses ground fresh almond instead of almond essence, giving the Cantonese broth more body and flavour. The stir-fried Wagyu beef cubes with black pepper and longans is a heady combination of the succulent robust flavours of the beef juxtaposed with the crunch and light taste of the longan fruit instead of the more commonly used lychee. Another favourite is the deep-fried prawns generously coated with wasabi mayonnaise, and beef with glass noodles in Shacha sauce.

HSbc cards exclusive lunch menu ($40++) • Trio dim sum combination • Double-boiled soup of the day • Stir-fried pork neck with garden greens • Braised flower mushroom with spinach bean curd • Stewed ee-fu noodle with prawn • Chrysanthemum with apple jelly

dinner menu ($60++) • Combination platter: chilled drunken chicken roll and deep-fried prawn coated with cheese • Double-boiled superior almond broth with fish collagen • Stir-fried fish with shrimp chilli sauce • Braised sea cucumber and flower mushroom • Poached seafood in superior broth served with crispy rice • Chilled mango puree with sago and pomelo

A minimum of 2 orders is required.

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese Peach Garden @ 33 in the executives' club 65 Chulia Street, #33-01 OCBC Centre, Singapore 049513

Opening hours: Monday – Saturday Lunch: 11.30am – 2.30pm, Dinner: 6pm – 10pm; Sunday and Public Holidays Lunch: 10.30am – 3pm Dinner 6pm – 10pm Telephone: +65 6535 7833 Email: banquet@peachgarden.com.sg

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Website: www.peachgarden.com.sg

Armed with a serious passion to celebrate traditional Cantonese cuisine in a fine dining ambience, chef-owners Angela Ho and Veronica Tan have expanded their awardwinning restaurant concept from its first outlet at Novena Garden opened in 2002, to a handful of restaurants throughout the island within a decade. The Peach Garden @ 33 in The Executive Club, located on the 33rd storey of the OCBC Centre, signify the heights of which Peach Garden has elevated the art of Cantonese cuisine.

Its central business location is not the only reason that draws corporate diners. With lush carpets and subtle warm lighting, Peach Garden @ 33 has an air of sophistication. Yet it retains its Oriental charm with

stately wood furniture and numerous Oriental paintings and artefacts. Weekday lunches see the restaurant transform into a hive of activity with many office executives entertaining their clients against the restaurant’s backdrop of panoramic sea and cityscape views. While definitely impressive enough to bring business clients to, Peach Garden’s traditional Cantonese cuisine and excellent service are also reasons why festive occasions and family gatherings are regularly held here.

The menu might be smaller than other Chinese restaurants, but the quality and consistency of the dishes more than makes up for it, and you would appreciate that they have chosen to focus their attention on perfecting their signature dishes.

For example, the shark bone cartilage soup possesses a depth of flavour only found in the most expertly prepared doubleboiled soups. Dishes like the wasabi prawns and the homemade beancurd with spinach demonstrate the versatility of the kitchen team, while the fried mee sua is just one of the handful of traditional dishes that never fails to please.

HSbc cards exclusive lunch menu ($68++) • Trio of dim sum ensemble • Double-boiled superior soup with baby abalone, shitake mushroom, Chinese yam and bamboo pith • Pan-fried chicken thigh glazed with “Capital” sauce • Stir-fried kale with stuffed scallop in pumpkin ring • Golden-crusted perch fillet, served with sautéed summer vegetables and spinach noodle • Chilled jelly royale with aloe vera in young coconut

dinner menu ($88++) • Roasted sliver of duck, prawn medallion with salted yolk and chilled chicken in Sichuan spice • Double-boiled sea whelk soup with fish maw, mushroom, snow fungus and wolfberries • Steamed fillet of sea perch with beancrumbs on winter melon bed in superior soya sauce • Sautéed kurobuta port cube with leek and black peppercorn • Braised chef’s handmade beancurd with baby abalone and local spinach • Stewed noodle with baby lobster and choy sum in X.O. sauce • Soiree of trio dessert: chilled osmanthus jelly, mango cream with pomelo and creamy custard bun A minimum of 2 orders is required.

Valid till 31 December 2012. Terms and conditions apply.

Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese shang palace

22 Orange Grove Road, Lobby Level Tower Wing, Shangri-La Hotel Singapore, Singapore 258350 Opening hours Monday – Friday Lunch: 12pm – 2.30pm Saturday, Sunday and Public Holidays Lunch: 10.30am – 3pm Daily Dinner: 6pm – 10.30pm Telephone: +65 6213 4473

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Website: www.shangri-la.com/singapore

In an ever-changing dining scene, to boast an illustrious history of over 40 years is no small feat, and stalwart Chinese restaurant Shang Palace has done exactly that. While it serves mainly fine Cantonese cuisine, the restaurant has introduced other regional Chinese specialties from Shanghainese and Szechuan cuisine over the years.

The main theme for Shang Palace’s interior décor is of a Chinese Garden, and the restaurant gives off an air of opulence and dramatic flair with its red interior, plush booth seats, stylish chandeliers, and intricate flower motifs on its walls and

even on its carpets. Coupled with warm, attentive service, it makes for a great venue when dining with business partners or in large groups.

An advocate of the fragrance of Chinese culture, Shang Palace’s dishes are carefully designed to bring out the best flavour and nutritional value of the ingredients. Master chef Steven Ng uses traditional culinary techniques but presents dishes with an updated and innovative style.

Signature dishes to try include the marvellous Peking duck, the skin of which is expertly roasted to a deep brown hue; and the mixed vegetables wok-fried in truffle oil and served in a baked whole pumpkin. The restaurant’s pièce de résistance though is their dim sum spread, which have earned them a loyal following as evident by the Sunday crowd.

Shang Palace offers a wide range of Chinese teas, though if you are looking for something a little different, pick out a bottle from the restaurant's selection of excellent Chinese wines.

From premium nu er hong, to wu liang ye, and even to premium mao tai wine aged for 50 years and with a whopping 53% alcohol, the wines make for a splendid pairing with the restaurant's Chinese dishes.

HSbc cards exclusive lunch menu ($40++) • Hong Kong signature dim sum • Braised fish maw bisque, shredded chicken • Crispy prawn with fresh “huai shan” hawtorn, glazed in salted egg yolk • Braised beancurd, crab meat, shimeiji mushroom • Fried rice, diced preserved meat, minced salted fish • Sweet fancy duets

dinner menu ($60++) • Three deluxe appetiser delights • Double-boiled chicken soup, sea whelk, mushroom, Chinese herbs • Braised baby abalone, pork belly • Steamed sea perch, bean curd in black bean sauce • Baked minced lobster meat with assorted mushrooms, pearl rice • Gyro-shaped steam salted egg yolk custard bun, chilled jelly with green lime, aloe vera

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese summer palace

1 Cuscaden Road, Level 3 Regent Singapore, Singapore 249715 Opening hours: Lunch Monday – Saturday: 12 noon – 2.30pm Sunday: 11.30am – 2.30pm Dinner Monday – Sunday: 6.30pm – 10.30pm Telephone: +65 6725 3288/9 Email: summerpalace.rsn@fourseasons. com

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Website: www.regenthotels.com

Summer Palace may be one of the grande dames of Singapore Cantonese restaurants, but it’s showing no signs of slowing down. In fact with a recent update to both the restaurant interior and the culinary team, Summer Palace continues to serve up a delectable dining experience.

Incorporating luxurious Oriental touches with swatches of red and gold, the restaurant’s interior boasts silk hand-painted wallpaper wrapped around the restaurant’s pillars and plush carpeting. Large mounted

mirrors, silk-clad columns, and antiques from the Ming and Qing dynasties add to the regal mood, while a special range of Narumi Platinum Bone China tableware and smart staff uniforms complete the setting.

Fronting the kitchen is Summer Palace’s Chinese executive chef, Liu Ching Hai. The Hong Kong native brings with him over 20 years of Chinese culinary experience, including a stint at Four Seasons Hotel Hong Kong’s Cantonese restaurant Lung King Heen—the world’s first Chinese restaurant to be awarded three Michelin stars—under his belt. His repertoire of fine Cantonese cuisine includes signature dishes such as east star garoupa fillet with soya bean paste, wok-fried crocodile meat with spicy sauce, and steamed glutinous rice with crab served in bamboo basket.

In particular, the pan-fried crocodile meat is a reflection of his deft skills in wokhandling and expert control of heat and cooking time.

Working alongside Liu is the restaurant’s Hong Kong dim sum chef, Leung Kwok Sing. His signature dim sum items comprise of deep-fried yam with garoupa and chilled double-boiled pear with Chinese herbs.

HSbc cards exclusive lunch menu ($40++) • Chef’s dim sum selection • Braised minced crabmeat and green spinach soup • Pan-fried lamb loin with string beans • Eight treasures fried rice • Combination of desserts

dinner menu ($60++) • Chef’s recommended daily appetiser selection • Double-boiled sea whelk soup with Chinese tonic and fish maw • Sautéed beef with broccoli in black pepper sauce • Pan-fried live prawns with soya sauce • Brown fried rice with crabmeat, conpoy and egg white • Combination of desserts

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese Tóng Lè Private Dining

60 Collyer Quay, Level 4 & 5 OUE Tower, Singapore 049322 Opening hours Monday – Saturday Lunch: 11.30am – 3pm Dinner: 6pm – 11pm Telephone: +65 6634 3233 Email: tong-le@tunglok.com Website: www.tong-le.com.sg

Established in 1984, TungLok Group has been a shining star among the homegrown restaurant chains, introducing one winning dining concept after another, locally and in cities like Beijing, Shanghai, Tokyo, Jakarta and New Delhi. Tóng Lè Private Dining presents what could be the group’s most ambitious and grandest project to date.

Set against the historical landmark of Collyer Quay, it is located at the heritage, revolving OUE Tower, offering a world-class fine dining concept over two levels of the building.

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In Tóng Lè’s main dining area, echoes of elegance surround the restaurant.

Seductive lighting and long mirror panels adorning the stylish, glossy black walls add a classy touch to the décor.

With floor-to-ceiling windows circling both levels of the restaurant, diners are offered a panoramic view of the

Marina Bay waterfront. Level 5 comprises of eight exclusive dining rooms and four cosy dining areas. Chic, dark wood furniture in the restaurant exude sophistication and elegance. Level 4 offers three luxurious private rooms, each plush, spacious and lavishly furnished by The Link Home.

The reservations-only restaurant offers four set menus to choose from.

Throughout the menus, traditional Chinese recipes are reinterpreted by Tóng Lè’s creative team of chefs. For example, the classic dongpo rou is a 48-hour sous-vide Kagoshima pork belly infused with wondrous seasonings like vintage Hua Tiao wine till it is deliciously savoury.

A section of Tóng Lè is dedicated to a special collaboration with SHINJI

By Kanesaka—a premium Japanese restaurant helmed by chef Shinji Kanesaka of the two Michelin-starred Sushi Kanesaka in Tokyo.

The private eight-seater sushi counter resides on Level 5, but diners are free to order their sushi to accompany their chosen menu.

HSbc cards exclusive lunch menu ($80++) • Trilogy of dim sum • Double-boiled fish maw with diced fish ball • Crystal prawn with rice cracker, infused with tomato • Steamed chicken with shiitake mushroom and conpoy wrapped with lotus leaf

• 'Yuan Yang' fried rice with crab meat • Double-boiled fresh sea coconut, gingko nuts, lotus seeds, red dates, dried longan and lily bulbs served in young coconut **Enjoy a 1-for-1 Duval Leroy Brut Champagne (U.P. $118 per bottle)

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

chinese xi yan

38A Craig Road, Second Floor, Singapore 089676 Opening hours: Daily Lunch: 12pm – 2.30pm, Dinner: 6.30pm – 10.30pm Telephone: +65 6220 3546 Email: info@xiyan.com.sg

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Website: www.xiyan.com.sg

The first thing that catches your eye when you enter the cosy second floor space of a lovely conserved shop house that Xi Yan occupies is the extensive private collection of Chinese contemporary paintings and ceramics on display. The overall understated elegance of the dining area seems deliberately so, to enhance diners appreciation of the art pieces. It is only when dinner starts proper do you realise that the true masterpieces are the beautifully prepared and artistically presented dishes that come out of the kitchen.

Opened in 2005 by Jacky Yu, a designer-turned celebrity-chef from Hong Kong, and Thomas Choong, the current restaurant director, Xi Yan has been delighting diners ever since with its interpretation of fine

modern Chinese cuisine.

The restaurant’s concept of food as art is no doubt a testament of Yu’s designer background. Signature dishes like the pagoda dongpo pork with preserved vegetables and angel hair tofu mushroom fungus soup are not only visually stunning but also texturally arresting. While fundamentally Chinese, Xi Yan further stretches the limits of the cuisine’s style and creativity, harmoniously bringing together diverse tastes and techniques from regional Asian cultures, as can be sampled in dishes like the green house tomatoes in wasabi sesame sauce and black truffle roasted chicken.

Xi Yan may be small

by Chinese restaurant standards—it seats about 60 persons each service, but for this private dining establishment that runs a reservationonly service and offers a fixed weekly menu (special requests require advance notice), the intimate size works, allowing them the space and freedom to practice their culinary art.

HSbc cards exclusive lunch/dinner menu ($60 nett) • Greenhouse tomatoes in wasabi sesame sauce • Stir-fried silk tofu in golden yolk sauce • Stewed spareribs with worcestershire sauce

• Shrimp sauce dory fillets with pomelo salad • Hakka niang dofu in special broth • Xi Yan chef’s homemade ice cream • Jasmine Tea

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

european equinox

2 Stamford Road, Level 70, Swissôtel The Stamford, Singapore 178882 Opening hours: Lunch: Monday – Saturday, 12.00pm – 2.30pm Brunch: Sunday, 11.00am – 2.30pm High Tea: Monday – Sunday, 3.30pm – 5.00pm Dinner: Monday – Sunday, 6.30pm – 10.30pm Telephone: +65 6837 3322 Email: reservations@equinoxcomplex. com

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Website: www.equinoxrestaurant.com.sg

To say that Equinox restaurant ranks among the top on our nation’s list of restaurants with magnificent views is no small brag.

Where else can you find yourself perched high up on the 70th floor of one of Singapore’s most iconic buildings, admiring the bustling cityscape as well as the surrounding isles of Malaysia and Indonesia?

Prime window seats are where diners often find themselves firmly ensconced in to soak up the sky-high atmosphere.

For those who are uneasy with heights and do not want to tempt vertigo, Equinox’s Asian-inspired interior of suspended Ming-inspired wooden trellises and four

three-storey high teak and rice paper lanterns will put one in a serene and expectant mood for some palate pampering.

Opened more than a decade ago, Equinox Restaurant has, over the years, sealed its reputation for well-executed modern European cuisine. Running the kitchen now is chef Lee Bennett, who continues to dole out decadent mainstays that Equinox Restaurant has now come to be known for, as well as regularly introducing new gastronomic creations to keep diners intrigued.

Bennett is the all-time youngest winner of the prestigious Craft Guild of Chefs’ Restaurant Chef

of the Year award and has been mentored by culinary heavyweights such as Michelin-starred Alain Ducasse, Gordon Ramsay and Jason Atherton. While his approach is straightforward— he calls his cuisine “modern European with traditional values”, his culinary compositions are producefocused and display a complex layering of flavours.

Dishes like the classic lobster bisque with fennel, dill and linguine ribbons served in a tureen, and then ladled at the dining table, as well as the Angus rib of beef with dauphinoise potato, sautéed green beans with wild mushrooms and pepper sauce exemplify Bennett’s culinary philosophy to let individual ingredients stand out for their unique flavours and textures.

european the cliff

The Sentosa Singapore, 2 Bukit Manis Sentosa, Singapore 099891 Opening hours: Daily Dinner: 6.30pm – 11.30pm Telephone: +65 63711425 Email: thecliff@thesentosa.com Website: www.thecliff.sg

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With a breathtaking view of the South China Sea, a romantic ambience that starts from the impressive entrance passage over water and flows on to the columns of glass glowing from gentle candlelight, and the visually arresting high curtain wall of water, it’s little wonder that The Cliff at The Sentosa Singapore is one of the few restaurants where one can celebrate special occasions in style.

With chef Yew Eng Tong at the head of the kitchen, the food matches up to the ambience, whether it's aromatically, visually or texturally. A veteran competitor, Yew has been

representing the country at numerous culinary competitions around the world and his most recent triumph is bagging the coveted gold medal at the Bocuse d’Or Asia 2012.

His international exposure coupled with stints at overseas Michelin-starred restaurants sees him bringing an experienced hand and a world of flavours to The Cliff’s kitchen.

Inspired by the finest seasonal ingredients, the menu displays a strong emphasis on seafood. You can start off your meal with an appetising tasting of oysters prepared five ways to bring you through a journey of taste ranging from salty, topped with smoked ham and shrimp floss; sweet, topped

with strawberry espuma, coriander and balsamic jelly; and umami, topped with dashi pearl, oba granite and seaweed.

From the Ă la carte menu, dishes such as the Hokkaido scallops served with smoked lardon, apple,

tarragon; pan-fried French skate wing with anchovies, pesto balsamic and polenta; and butter fried red gurnard with baby octopus, shrimp, clam and white wine sauce, are as much a feast for the eyes as for the palate.

french Au Petit Salut 40C Harding Road, Singapore 249548

Opening hours: Monday – Saturday Lunch: 11.30am – 2.30pm, Dinner: 6.30pm – 10.30pm Telephone: +65 6475 1976

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Website: www.aupetitsalut.com

Back in 2007, Au Petit Salut was one of the first few food and beverage entrants to emerge in the Dempsey Hill area. The French fine dining establishment has since made excellent use of its location. Nestled in a verdant enclave along Harding Road, the restaurant gives off a welcoming French garden bistro-like charm, its al fresco area blending harmoniously into the luscious natural greenery that surrounds the restaurant building. Inside, the restaurant’s dark wood, red bricks and white walls reflect a combination of homely and sophisticated atmosphere.

Not only is the restaurant popular with the weekend brunching crowd, thanks to it laid-back appeal, the great value lunch sets are also a hit with corporate warriors looking for a mid-day respite from work. Au Petit Salut serves up traditional and quality French cuisine that makes it worth your trek. For starters, the escargots never disappoint. Signature mains include the Le Cassoulet, duck leg confit with pork sausage, bacon and lamb shoulder served in a white bean stew; the Entrecote de Veau, 500g double Peter’s Farm veal sirloin, with pommes mousseline and

creamed morel sauce, carved and served at your table; and the 200g US Greater Omaha corn-fed prime grade beef tenderloin served with pommes mousseline sautéed wild mushrooms and red wine sauce.

Even if you feel intensely satiated from your meal, there’s still a chance you might hanker for some of the restaurant’s traditional French desserts. The orange and Grand Marnier soufflé with chocolate truffle; crème brulée infused with fresh Madagascar vanilla beans, Baked Alaska of strawberry sorbet and vanilla ice cream, ‘à la flambée au Grand Marnier’; and warm melted 70% Valrhona chocolate cake, with 64% dark chocolate sorbet, red currant jam and pistachio nuts all make for fittingly sweet endings.

french Gunther’s Modern French Cuisine 36 Purvis Street, #01-03 Talib Centre, Singapore 188613

Opening hours: Monday – Saturday Lunch: 12pm – 2.30pm Dinner: 6.30pm – 10.30pm Telephone: +65 6338 8955 Email: restaurant@gunthers.com.sg

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Website: www.gunthers.com.sg

Gunther’s Modern French Cuisine may have only celebrated its fifth anniversary, but the man behind it, Gunther Hubrechsen, has been wowing Singaporean diners with his take on gourmet French cuisine for over a decade, starting out with a successful stint at Les Amis. But many local gourmets agree that it is with his own restaurant where Gunther comes into his own.

The restaurant is a sparse but smart dining space of dark charcoal grey walls lit by piercing spotlights. The minimalist interior is a smart move to let the food take centre stage.

Gunther’s talent lies in a hard-to-imitate ability to execute dishes with finesse and personality while creating unusual but winning flavour and textural combinations with delicate sensitivity.

The result is food that is pleasurable to eat, yet a novel experience time and again.

A standout dish that best exemplifies this is the cold angel’s hair pasta topped with Oscietra caviar and gorgeously scented with truffle, a delightful textural mix of al dente noodles and luscious caviar, marrying the taste of sea and earth harmoniously.

Other favourites include the delectably crispy suckling

pig with Kriek beer sauce, a cheeky homage to his roots and a nod to his liking for Belgian beer; and the floating island of Champignon de Paris on consommĂŠ of poultry, a magical concoction with the rich taste of egg yolk and mushrooms in every mouthful.

Within the restaurant’s wine cellar, more than 350 labels of wine hailing mostly from France have been carefully selected in pairing with Gunther`s creations to complete the gastronomic experience. Going through the wine list at Gunther’s might be daunting, considering that it is a tome of over 50 pages. Thankfully, it starts off with a helpful map of France indicating all major wine regions. Furthermore, in-house sommelier Wandi Ismail will be able to provide informed recommendations.

french jaan

2 Stamford Road, Level 70, Equinox Complex, Swissôtel The Stamford, Singapore 178882 Opening hours: Monday – Saturday Lunch: 12pm – 2.30pm Dinner: 7pm – 10pm Sunday Dinner: 6.30pm – 9.30pm Telephone: +65 9199 9008 Email: reservations@equinoxcomplex. com

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Website: www.jaan.com.sg

Boasting a highly enviable location at the 70th storey of Swissôtel The Stamford, JAAN’s breathtaking view of Singapore’s scenic landscape has often been cited as the key reason why diners reserve special date nights and other eventful occasions here. Combine that with consistently superb service from attentive and well-informed staff, it is little wonder that JAAN has kept up to the demanding standards set by its well-travelled patrons.

Its name might be an ancient Sanskrit word for “bowl”, but JAAN’s cuisine is decidedly contemporary French. And while chef de cuisine Julien Royer may have only been helming

the kitchen since the beginning of this year, he has received much praise and encouraging reviews for his flair for innovative artisanal cuisine. Born into a four-generation family of farmers, Royer has a great appreciation for ingredients in their pure and organic state. His artisanal menu is not just an imaginative cuisine that celebrates and respects seasonality, terroir, and the skills of the world’s best gourmet producers, it also reflects the honesty of his cooking and deftness of technique.

It’s easy to become a fan of Royer once you have savoured the signature “55’ Smoked Organic Egg”. The inventive dish comprises of

an egg cooked gently at a very precise 64 degree celsius for 55 minutes and then poured over a combination of creamy artichoke veloute with ibérico de bellota slivers and porcini nougat crumbs—in his summer menu, the artichoke veloute was replaced by whole and pureed garden peas. The widely popular “Trumbetta Zucchini”, tender zucchini paired with creamy artisanal burrata, olive pearls and fresh herbs—served with additional sweet heirloom tomatoes during summer—highlights the delicacy of the mildtasting vegetable.

french Joël Robuchon 8 Sentosa Gateway, Level 1 Hotel Michael, Resorts World Sentosa, Singapore 098269

Opening hours: Tuesday – Saturday Dinner: 6pm – 10.30pm Telephone: +65 6577 7888

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Email: robuchon@rwsentosa.com

In the culinary world, Joël Robuchon hardly needs any introduction. The muchrevered French chef is one of the world’s most decorated chefs, with a staggering 26 Michelin Stars to his name.

His restaurants are found worldwide, all laudably promoting his culinary philosophy—deceptively simple at times but always expertly prepared dishes cooked with the best and freshest ingredients available.

If one were to summarise the experience of dining at Singapore’s Joël Robuchon outpost at Resorts World Sentosa, it would be

performance art in every sense of the word. Recreating a lavish family dining room, the restaurant’s art decostyled interior is dressed in sumptuous beige tones and flaunts a grand chandelier.

Adjoined to the main dining area, Robuchon’s indoor winter garden is flanked by two walls lined with planters and a sky roof top, which directs natural sunlight to stream in.

With executive chef Tomonori Danzaki, previously from Joël Robuchon Restaurant in Las Vegas and Le Château de Joël Robuchon in Tokyo, helming the kitchen, Joël Robuchon Singapore commendably matches up with its counterparts around the world. Danzaki and his team’s incredible panache to marry simple flavours and present food as visual artistry

is a compelling strength that reflects its end result on each dish.

For a full on experience, we recommend the 14-course degustation menu. But if you want to leave some room for sweets (note: the famous bread, cheese, dessert, ice-cream and tea trolleys are a further indulgence), make selections from the à la carte menu, which include signature dishes such as the Le Caviar Oscietre, Oscetra caviar with a smooth cauliflower gelee, and the Le Turbot, panfried turbot cooked in a casserole with jus of artichokes. Boasting more than 1,200 labels, the restaurant's wine list is decidedly French-focused, with an extensive selection

of Bordeauxs and Burgundies.

However, the rest of the world is justly represented by some of the most renowned names, including from Spain - Telmo Rodriguez, Italy - Antinori, America - Opus One, and Australia - Henschke. If you are at a loss of what to choose, Robuchon's sommeliers are on-hand to provide degustation menu pairing suggestions.

french Le Saint Julien

3 Fullerton Road, Ground Floor, The Fullerton Water Boathouse, Singapore 049215 Opening hours: Monday – Friday Lunch: 12pm – 2pm Dinner: 6:30pm – 10pm Saturday and Public Holidays Dinner: 6:30pm – 10pm Telephone: +65 6534 5947 Email: restaurant@saintjulien.com.sg

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Website: www.julienbompard.com

Fans of classic French cuisine would know that this gem of a restaurant offers more than just a great view of the Marina Bay Waterfront and the Singapore River. Since opening in 2003, Le Saint Julien has established itself as Singapore’s foremost fine dining traditional French restaurant, thanks to the hardworking husband and wife team of chef Julian Bompard and maître d’ Edith Lai. Bompard’s carefully designed menu of classic French favourites, which have been given a personalised contemporary twist, and served with an elegance

that does not overpower the natural flavours of its premium ingredients, is the real drawcard for his regulars. An all-time favourite is the classic but oh-so-savoury lobster bisque, and the amazing Challans duck platter with confit and rillette—quite possibly the best duck rillette found in Singapore. The hearty Côte du Boeuf full of rustic flavours, is also a popular choice, especially for those who love to share their food around the table.

Wine aficionados will have a field day here as the restaurant boasts a spectacular wine list of

over 10,000 different wines, including rare vintages of distinguished French labels such as Château Palmer Margaux 1942, Château Cos d'Estournel Saint Estèphe 1950, and Château Mouton Rothschild Pauillac 1971. For something more accessible, Saint Julien has a good selection of Rhone Valley reds.

Cheese buffs should also leave room for a nibble or two of the restaurant's comprehensive range of French cheeses. Running the gamut from goat to soft washed rind, and to blue veined, the cheeses are specially imported by the restaurant and can even be bought online at the La Fromagerie Gourmet and Cheese Online Shop.

french Les Amis

1 Scotts Road, #02-16 Shaw Centre, Singapore 228208 Opening hours: Monday – Saturday Lunch: 12pm – 2pm Dinner: 7pm – 9.30pm Telephone: +65 6733 2225 Email: lesamis@lesamis.com.sg

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Website: www.lesamis.com.sg

Way before the arrival of foreign celebrity chefs onto our shores, homegrown Les Amis, the pride and flagship of the Les Amis Group of Restaurants, was already making waves within the culinary scene for its unsurpassed interpretation of French haute cuisine.

Founded in March 1994, this stalwart French fine dining establishment has since chalked up an impressive list of local awards such as Best Restaurant Award at the World Gourmet Summit and Asia’s Top 20 Restaurants by the Miele Guide, as well as

international accolades that include being inducted into the Les Grandes Tables du Monde, and ranking 53rd on the World’s Top 100 Restaurants list by Restaurant Magazine UK in 2012.

The sophisticated yet chicly-designed restaurant sits an intimate 30 diners in the main dining room. On top of that, Les Amis has five private rooms—one on the first level and four on the mezzanine floor. However, it is the room on the first level, also known as the Chef’s Table, where you would like to bag a seat, as guests can dine in privacy and

observe the behind-the-scene action in one of Singapore’s most prominent kitchens through a glass window.

Les Amis places strong emphasis on both exquisite cuisine and gorgeous wines.

The cuisine style is light and contemporary French, with a focus on the natural flavours of the ingredients to ensure a delightful complement to our local climate and palates. It also boasts two temperaturecontrolled wine cellars, which house the restaurant’s muchlauded S$5 million wine collection, and a 2000-label wine list: little wonder that Les Amis has been a recipient of the Wine Spectator’s Grand Award—one of the only three Grand Award winners in Asia—since 1996.

french Raffles Grill

1 Beach Road, Level 1 Raffles Hotel Singapore, Singapore 189673 Opening hours: Monday – Friday Lunch: 12pm – 2pm, Dinner: 7pm – 10pm Saturday Dinner: 7pm – 10pm Telephone: +65 6412 1816 Email: dining@raffles.com

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Website: www.raffles.com

As the main fine dining establishment of the legendary Raffles Hotel, Raffles Grill certainly elicits expectations. And it does not disappoint on all fronts.

With its classical detailing, beautifully restored French windows overlooking the Palm Court, gilded chandeliers and soaring ceiling, Raffles Grill conveys a sense of timeless grace, providing a fitting setting for its culinary brigade to wow diners with a blend of traditional and contemporary French cuisine.

Many illustrious names have passed through the kitchen doors of Raffles Grill and taking over the reigns currently is deputy executive chef Nicola Canuti, whose previous training stints under gastronomic maestros like Alain Ducasse and Gordon Ramsay, took place around the world. His cuisine is thus reflective of this global sensitivity. Although his dishes are imaginative and original, the essence of classic French gastronomy is still captured in his bold creations.

A standout signature is his

fork-tender Welsh lamb shoulder, seared gently cooked for 36 hours and then served in a gravy flavoured with lemon-salt.

Complementing the exquisite menu is a wine list featuring an extensive selection from the hotel's celebrated wine cellar, which is meticulously managed by the talented and enthusiastic wine director Stephane Soret.

Wines of note include the elegant Billecart-Salmon Brut Reserve, the rich Cuvee St Vincent from biodynamic wine producer Domaine Vincent Girardin, and the intense Bordeaux red from Ch창teau Roc de Cambes.

On top of eminent wine labels from France, Italy and Germany are outstanding vintages from newer wine regions such as California, Australia, New Zealand and South Africa.

french Saint Pierre 3 Magazine Road, #01-01 Central Mall, Singapore 059570

Opening hours: Daily Lunch: 12pm – 3pm Dinner: 7pm – 9.30pm Telephone: +65 6438 0887 Email: info@saintpierre.com.sg

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Website: www.saintpierre.com.sg

Since opening its doors in 2000, Saint Pierre, the brainchild of celebrity chef Emmanuel Stroobant and his wife Edina Hong, has won several prestigious awards and accolades that run the gamut of Restaurant of the Year, Most Innovative Menu and Chef of the Year. Easily recognised as one of the top French restaurants in Singapore, it even has the singular honour of being the only restaurant in Singapore accorded membership to the world-renowned Relais & Chateaux association in Europe in 2008.

Rightly so, as the years have only served to affirm Saint Pierre’s exceptional standards in service. Thanks to well-trained and highly informed waitstaff and sommeliers, the dining experience at Saint Pierre has always been consistently superb, thus not surprisingly gaining itself a loyal following.

Working alongside chefowner Stroobant to create Saint Pierre's innovative menus is new chef de cuisine Leandros Stagogiannis. No stranger to the Singapore dining scene, Stagogiannis first impressed as pastry chef at progressive French restaurant 53 and brings with him experience from stints at the triple-starred Michelin restaurant, The Fat Duck, as well as Gordon Ramsay's Maze and Maze Grill. Since April 2012, Stagogiannis has been wowing Saint Pierre’s diners with his take on French-inspired modernist cuisine, employing contemporary preparation techniques with a healthy respect for the purity of produce.

As the restaurant prides itself in coming up with innovative menus every quarter according to the European seasons, dining at Saint Pierre becomes a new taste experience each time.

HSbc cards exclusive Lunch Menu ($40++) • Soup of roasted roma tomato and garlic confit • Pan-fried local red snapper with crushed new

potatoes, herb crumb and tomato concasse dressing • Red wine poached pear, mango sorbet, blue cheese sauce

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

french Sky on 57

10 Bayfront Avenue, Level 57 Sands Skypark Tower 1, Singapore 018956 Opening hours: Monday – Friday Breakfast: 7am – 10:30am Saturday and Sunday Breakfast: 7am – 11am Daily Lunch: 12pm – 2:30pm Dinner: 6pm – 10:30pm Telephone: +65 6688 8857 Email: skyon57@marinabaysands.com

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Website: www.marinabaysands.com

Not quite Asian yet not quite French, the food at Sky on 57 is what one might call a modern interpretation of Franco Asian cuisine, thanks to chef Justin Quek’s international exposure.

Quite possibly one of our country’s most internationally accomplished homegrown chefs, Quek trained at some of France’s top kitchens, including Roland Mazère’s Le Centenaire in Perigord, was the first Singaporean to be appointed personal chef of the French Embassy, and has gone on to open successful

restaurants in Shanghai and Taipei.

Sky on 57 marks his return to the Republic.

Located on level 57 of Marina Bay Sands Tower One, the 12,000 square foot restaurant offers diners an unparalleled bird’s eye view of Singapore while they dine in a relaxed, sophisticated environment.

Private dining sections are created by using glass panels to avoid obstructing views while providing spatial definition. This is further enhanced by a tiered dining space that allows clear views from different levels.

The menu at Sky on 57 marries South East Asian ingredients with European influences. The result is distinctive creations such as Nordic crab vermicelli, Maine lobster Hokkien mee and Wagyu beef ‘cheek’ rending; accompanied by authentic Asian sauces and homemade condiments.

Other signature dishes include the lobster “Marco Polo”, created using fresh egg pasta and lobster in a slightly spicy, home-made XO sauce.

An additional draw of the restaurant is that it offers an all-day dining experience, kicking off at 7am for breakfast with a decadent spread that consists of steamed dumplings and congee, alongside slow-cooked organic eggs and cheese platters, while late-night snacks, such as kurobuta pork satay, can be enjoyed with Asian-inspired cocktails during supper.

indian rang mahal pavilion Level 2 Hard Rock Hotel Singapore, Resorts World Sentosa, Singapore 098269

Opening hours: Daily Lunch: 12pm – 2.30pm Dinner: 6.30pm – 10.30pm Telephone: +65 6238 7013 Email: rmpavilion@rangmahal.com.sg

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Website: www.rangmahal.com.sg

Rang Mahal Pavilion at the lobby level of Hard Rock Hotel in Resorts World Sentosa may seem a tad out of place to first-time visitors, but you will do well not to ignore this eclectically designed Indian restaurant.

Think vibrant colours and traditions of India reflected through a stunning wall feature of brass drums, noble shades of gold, warm wood and sari-like fabrics.

Throughout your meal here, upbeat music is played in the background to enhance the rich Raj aura.

In the main dining hall, one can expect an interactive dining experience.

The glassed-off show kitchen features a pair of gorgeous tandoor ovens

clad with specially designed steel panels, providing diners a visual treat as the chefs expertly prepare the restaurant’s specialties. Tuck into a menu of popular authentic Indian delights, including the paneer salad, strips of chicken marinated with yoghurt and masala on fresh tossed greens; and the vegetarian starter sampler, comprising an exquisite combination of aromatic cheesy mushrooms, tandoori vegetables and mirchi vada (fresh green chillies stuffed with potato and masala fillings). The curries and kulzaas are highly recommended, though for heartier and more robust dishes, go for those prepared with the tandoor like tandoori lamb chops, lasooni jhinga (prawns coated with garlic and gilded in the tandoor) and tandoori paneer tikka.

For a sweet, yet not too cloyingly sweet end to the meal, order the gulab jamun, indulgently warm dumplings gently infused in fragrant cardamom syrup, and the chikki ice cream, homemade vanilla ice cream folded with roasted almond nougats.

HSbc cards exclusive lunch menu ($40++) • Vegetarian platter: a combination of cottage cheese patties, grilled broccoli and cheesy mushroom • Shorba of the day: a delicate vegetarian soup prepared daily • Lamb roganjosh: lamb cubes simmered in fennel scented yoghurt gravy OR Patiala aubergine: aubergines in tangy tomato gravy with pickled spices; served with bhindi masala, zaffrani jeera pulao and tandoori bread accompanied with black urad lentil gravy • Mango kulfi: homemade frosty flavoured with mango • Freshly brewed coffee or masala tea

dinner menu ($60++) • Welcome drink: kamasutra • Vegetarian platter: a selection of cottage cheese patties, grilled broccoli and cheesy mushroom • Shorba of the day: a delicate vegetarian soup prepared daily • Lamb roganjosh: lamb cubes simmered in fennel scented yoghurt gravy OR Patiala aubergine: aubergines in tangy tomato gravy with pickled spices; served with bhindi masala, masaledar paneer, dal makhni, green peas pulao accompanied with light yoghurt whisked with mint • Tandoori roti / naan • Signature dessert sampler: A sweet synthesis of gulab jamun, rasmalai and chikki ice cream • Freshly brewed coffee or masala tea

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

indian the song of india 33 Scotts Road, Singapore 228226

Opening hours: Daily Lunch: 12pm – 3pm Dinner: 6pm – 11pm Telephone: +65 6836 0055 Email: namaste@songofindia.com.sg

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Website: www.thesongofindia.com

Restaurants housed in black and white heritage bungalows in Singapore are few and far between—which is why stepping into The Song of India is always a welcome treat. Not only is it housed in such an enviable property, it is also surrounded by lush green Kerala-style landscaping, and carries the same grand opulence and sophistication with its stylish interiors.

Inside, you’ll experience a luxurious setting that is on par with the restaurant’s awardwinning cuisine.

Since opening its doors in April 2006, it has established itself as one of the leading fine dining Indian restaurants in Singapore and garnered numerous awards for its innovative cuisine, exceptional ambience and excellent wine list. Credit goes to the kitchen brigade who work tirelessly to maintain strict culinary standards.

Having been part of the restaurant’s opening team,

chef Manjunath Mural brings with him a wealth of experience in modern Indian cuisine.

The restaurant’s specially designed menu says it all. One is transported on a culinary journey through India, with over 90 dishes that crisscrosses the subcontinent’s regional cuisines. Traditional dishes are regularly given a fresh, modern update to pamper jaded palates while authentic herbs and spices to the finest ingredients sourced from India lend their distinctive flavours to each delicacy. What stands out the most at the Song of India is how the dishes possess a certain delicacy and lightness (so you don’t have to fight of the post-lunch food coma with caffeine), a trait that’s not so often found in Indian cuisine.

While you feast on meltin-the-mouth Keralan-spiced lamb shanks, tandoori prawns bathed in a pomegranate marinade, and the Lucknavi classic of Gilawat kebabs— pan-seared ground lamb patties perfumed by cardamom, ground rose petals and raw papaya—pair your meal with one or a few glasses of wine. The restaurant's award-winning wine menu boasts over 300 labels from all over the world selectively chosen to match the complex flavours in Indian cuisine.

HSbc cards exclusive lunch menu ($40++) • Chef’s special soup of the day • Spring chicken tikka with honey tomato sauce: tandoori grilled chicken in tomato makhni sauce • Palak khumb: garlic enhanced

spinach with wild mushrooms • Dal ma dumpukht: Lucknavi black lentils • Saffron pulao: fine basmati delicately flavoured with saffron • Tandoori bread basket • Malai kulfi • Fresh fruits • Masala tea

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

indian yantra

163 Tanglin Road, #01-28/33 Tanglin Mall, Singapore 247933 Opening hours: Daily, Lunch: 12pm – 3pm Weekdays, Dinner: 6.30pm – 10pm Weekends, Dinner: 6.30pm – 11pm Telephone: +65 6836 3088 Email: yantra@restobars.com.sg

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Website: www.yantra.com.sg

Dark interiors, sleek leather bound high back chairs, warm lighting and an ambience of sophistication and luxury. If it were not for the open concept kitchen with four imposing tandoor ovens in plain sight, and the lingering aromas of Indian spices that fill the air, it is easy to imagine oneself in a swanky club rather than an Indian restaurant. At Yantra, diners are afforded this modern take on authentic North Indian cuisine.

Meat lovers and vegetarians will be drawn here as the restaurant offers specially curated menus to cater to both groups.

Ordering your dish will mean mulling through a menu featuring dishes such as the Narangi cod, fresh cod steeped in an orange marinade spiked with black pepper and glazed in the

tandoor until meltingly soft; haleem ka guldasta, a classic Hyderabadi delicacy of lamb cooked with saffron and broken wheat topped with boiled egg and mint; and the chicken briyani, aromatic rice cooked in ghee, saffron and dry spices, studded with tender pieces of chicken and cardamom pods.

Among the vegetarian options, choose the malaiwala phool, broccoli florets lightly marinated and broiled till crisp; palak ki tikki, spinach patties flavoured with cumin and stuffed with mango chutney pan-seared to perfection. Complete your meal with a crisp apple slice served with deep fried jalebi.

For those who wish to linger on after lunch or drop by for a pre dinner aperitif, Yantra’s attached bar, Soma Bar, offers an innovative list of alcoholic and non-alcoholic beverages to tantalise the adventurous palate. Not only does it carry over 250 wine labels, it also stocks an impressive range of rare and boutique Scottish whiskies labels like Glenfarclas and Glengoyne.

HSbc cards exclusive lunch menu ($40++) • Kari patta aur pudhiney ka tandoori jhinga: fresh prawns marinated in curry leaf, mint and fried cashew, cooked in a tandoor, served with raw mango salad • Narangi cod: cod marinated in orange mustard, served with warm sauce • Awadhi gosht: lamb curry flavoured with awadhi spices, slow cooked on coal, served with saffron rice • Meetha ho jaye: something sweet to go along with mango kulfi and gulab jamun • Yantra gold blend tea

dinner menu ($60++) • Kari patta aur pudhiney ki tandoori brocolli: brocolli marinated in curry leaf, mint and fried cashew, cooked in a tandoor, served with raw mango salad • Bharwaan tandoori mushroom: portobello mushroom stuffed with creamy enoki mushroom mixture • Palak aur mewe ke kofte: spinach and dry nuts dumpling in a saffron sauce, served with saffron rice and kadhai asparagus • Meetha ho jaye: something sweet to go along with chocolate-coated kulfi and gulab jamun • Yantra gold blend tea

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

italian Caffé b

2 Bayfront Avenue, B1-15 & #01-83 The Shoppes at Marina Bay Sands, Singapore 018972 Opening hours: Daily Lunch: 12pm – 3pm Dinner: 6pm – 11pm Telephone: +65 6887 3311 Website: www.caffeb.com.sg

A nouveau fine dining restaurant and bar concept that marries the best of Italian tradition, style and cuisine with the soul and sensibilities of Japanese culture, Caffé B is a refreshing departure from the old-school Italian restaurants that are dotted across our island.

The restaurant’s interior is also a breath of fresh air as it reflects a well-orchestrated union of Italian and Japanese

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elements: Asian and European design elements such as the Japanese lattice space divider and hand-painted wall murals of an Italian Count’s Verona home integrate harmoniously to create a chic but not overly posh environment.

Above the restaurant, you’ll find an al fresco bar set against the stunning backdrop of Singapore’s cityscape, serving up a comprehensive

and carefully designed drink and snack menu, including gourmet pizzas.

Hailing from Rome, executive chef of Caffé B, Pierpaolo Fadda, is the newly appointed head of the kitchen and he brings with him a refreshing approach to dining plus a wealth of experience garnered through international stints at acclaimed establishments such as Ristorante La Pergola in Rome and at the Qamardeen Hotel in Dubai. Not only has Fadda revamped the restaurant’s à la carte menu by introducing new antipasto, a wider selection of mains, desserts, and new pastas—the majority of which are homemade, he has also introduced an innovative signature degustation menu, the “i sentieri”.

Drawing from the intricacies of the delicate art Japanese Kaiseki, the i sentieri underlies the combination of quality ingredients, overall aesthetic and pure flavours of the dish. Each course of the menu is then further paired with a wine from il Pollenza, an award-winning wine label from Italy exclusively imported by the restaurant.

HSbc cards exclusive Complimentary after drink at the bar for every order of the “i sentieri� menu.

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

italian Forlino

1 Fullerton Road, #02-06 One Fullerton, Singapore 049213 Opening hours: Daily Lunch: 12pm – 2.30pm Dinner: 6.30pm – 10.30pm Telephone: +65 6877 6995 Email: reservations@forlino.com

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Website: www.forlino.com

Since its inception in July 2008, the management at Forlino has changed hands several times, but what remains consistent is the restaurant’s underlying ethos of delivering high quality, classic Italian cuisine. It certainly helps that the opulent-looking Italian diner is perched on the second level of the One Fullerton building, offering expansive views of Marina Bay. Stepping into the restaurant, the black and white bordello tiles mark your entrance as the gilded walls guide you into the main dining room, with the panoramic 180 degree view on full display.

Making an equally deep impression is its culinary philosophy of using quality ingredients—a quick perusal of the menu will show that no expense has been spared in the sourcing of the best produce. Among the recommended signature dishes are the Stracciatella cheese with heirloom mosaic, anchovies and tomato sorbet; the spaghetti ‘alla Chitarra’ with Boston lobster; the risotto with soft shell crab and squid ink; and the roasted quail with foie gras, pancetta and truffle sauce.

For desserts, pick the dark chocolate and amaretti pudding with red berries

compote or the classic tiramisu. With Forlino’s extensive wine menu, you can choose from a variety of Proseccos, Lambruscos or Champagnes to complement your starter, a fresh Pinot Grigio or hearty Barbera D’Asti to go with your mains, and even a fine Italian sweet wine to pair with your desserts.

italian Garibaldi Italian Restaurant & Bar 36 Purvis Street, #01-02 Singapore 188613

Opening hours: Daily Lunch: 12pm – 3pm Dinner: 6.30pm – 10.30pm Telephone: +65 6837 1468 Email: garibaldi@garibaldi.com.sg

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Website: www.garibaldi.com.sg

The awards that Garibaldi Italian Restaurant & Bar have accumulated ever since it opened less than a decade ago are nothing short of impressive. Accolades aside, what really takes the cake is how the restaurant remains reliably good. Any meal at this stylish eatery will easily demonstrate how it has firmly established itself as the top Italian restaurant in Singapore, and how chefowner Roberto Galetti is one of the most respected figures in the industry.

The essence of Garibaldi is Italian food prepared with flair, care and attention.

Dishes with seasonal produce are executed delicately and precisely to allow the natural goodness of the ingredients to shine through.

Start off with an antipasto misto, a tasting portion of six starters, but do remember to include the exquisite carpaccio of Wagyu beef with Parmigiano cheese and rocket salad; the delicious Neapolitan style baked eggplants with Mozzarella,

basil and tomato sauce, as well as fine Pio Tosini parma ham with traditional Romagna fried dough.

Among the outstanding pasta dishes are the black tagliolini with fresh Australian spanner crab and fava beans; tagliatelle with Challans duck ragout, mushrooms and Port wine; plus the pumpkin stuffed pasta with taleggio fondue and veal jus. From the mains, its signature braised veal cheek with bone marrow and saffron risotto is another crowd pleaser.

Garibaldi’s awardwinning cellar boasts up to 6,000 bottles of wines with more than 500 labels of wine, many of which are among the best in Italy and around the world. From modest recommendations to quality super Tuscans, the wellinformed sommelier will be able to pick out a perfect wine to pair with your meal.

italian Il Cielo

581 Orchard Road, Level 24 Hilton Singapore, Singapore 238883 Opening hours: Monday – Friday Lunch: 12pm – 2.30pm Monday – Sunday Dinner: 7pm – 10.30pm Telephone: +65 6730 3395 Email: ilCielo@hilton.com

Set on the top floor of the Hilton Singapore hotel, il Cielo restaurant—which means “the sky”— certainly affords diners with a panoramic view of Orchard Road skyline, while its interiors and surroundings of the poolside provide an urban resort feel.

But that’s not all there is to il Cielo. After you have soaked up the view and basked in the quietly elegant ambience, your attention will invariably turn to the delectables that executive chef Sandro Falbo and Italian chef Omar Bernardi have to offer. What you can expect are high quality ingredients, with many that are as close

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to natural and organic as possible. Organic flours, seasonal vegetables and herbs, sustainable seafood sources as well as fresh and natural cuts such as natural Meyer ribeye are used in the kitchen.

Special wood pieces from olive and cedar trees are also used in cooking to lend smoky aroma to the dishes Dining at il Cielo begins with the homemade truffle butter with black olive breads and the original grissini.

While excellent, be careful not to fill up on these so you can enjoy specialties such as fresh Burrata mozzarella filled with bufala made upon order —a first in Singapore—and Bosco, an amazingly crispy thin Rome-style pizza made with flour from Vesuviana, topped with homemade Italian sausages. Along with other Rome-style pizzas is a wide range of homemade pastas made of organic flours including the rare kamut (an ancient grain that is believed to have originated from Egypt), buckwheat and spelt.

The chefs at il Cielo take pride to serve long forgotten traditional Italian dishes redolent of flavours that can only be achieved cooking over wood fire. For instance, herb-crusted ocean trout placed on olive wood is fast roasted in the oven for an earthy flavour while the Rome-style pizzas made using mostly Italian produce are baked in open fire brick oven.

Time-honoured recipes, such as Wagyu beef slow cooked for 16 hours, are also being reintroduced to diners.

HSbc cards exclusive Lunch Menu ($48++) • Selection of Italian appetisers OR Soya balsamic dressing salad with seaweed and marinated tuna OR Mini burrata OR Soup of the day • Spaghetti alla carbonara OR Penne with shellfish ragout and arugula salad OR

Raviolo mamma rosa OR Risotto with tomato sauce and cheese fondue • Chicken breast filled with mushrooms and mozzarella OR Beef battuta, arugula and parmesan cheese OR Assorted seafood in “Carta Fata” OR Mushrooms lasagne • Daily dessert creation

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

italian OTTO Ristorante 28 Maxwell Road, Red Dot Traffic Building, Singapore 069120 Opening hours: Monday – Friday 12pm – 2:30pm Saturday Dinner: 6:30pm – 10:30pm Telephone: +65 6227 6819 Email: info@ottoristorante.com.sg

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Website: www.ottoristorante.com.sg

Located inside the iconic Red Dot Traffic Building, the intimate yet polished Italian fine dining restaurant OTTO is a hit with bankers, lawyers, and white-collared high-flyers, who regularly fill the place because of business lunches. But location and ambience alone are not the only factors that draw diners to its fold: it is precisely for chef Michele Pavanello’s creative and deftly-executed Italian specialties that keep diners coming back for more.

Thoughtfully crafted and imaginative dishes strongly

rooted in traditional Italian cuisine are the signatures of OTTO and to keep diners intrigued, Pavanello, who hails from Trevisio, makes it a point to revamp the menu every three to four months, focusing on fresh seasonal produce sourced all the way from Italy. Signature dishes such as the crispy suckling pig lacquered with black locust tree honey and aged balsamic vinegar and the pan-roasted Halibut fillet, however, are menu main stays.

OTTO is also known for their pastas and winning

dishes include the spaghetti with sea urchin and grey mullet bottarga, as well as the homemade tagliatelle with foie gras and wagyu beef ragout. As a finishing touch, end off your meal with the Italian classic tiramisu, made with Giamaica coffee, or a simple gelato from the restaurant’s own homemade selection of gelati.

The comprehensive wine list is resolutely Italian biased, and boasts a wide range from different Italian wine regions. This diversity in the wine styles make for great opportunities to pair with Pavanello’s changing culinary creations.

italian Senso Ristorante & Bar 21 Club Street Singapore 069410

Opening hours: Monday – Friday Lunch: 12pm – 2.30pm Monday – Saturday Dinner: 6pm – 10.30pm Sunday Brunch: 11.30am – 3.30pm Dinner: 7pm – 10.30pm Telephone: +65 6224 3534 Email: reservations@senso.sg

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Website: www.senso.sg

In a city where there are no shortages of Italian restaurants, and when new ones open up in a blink of an eye, it is stalwarts like Senso Ristorante & Bar, which celebrated its tenth anniversary last year, that commands respect for delighting diners with consistently good food.

Judging by the popularity of the restaurant’s Sunday brunch, Senso’s status as one of the leading Italian restaurants in Singapore does not seem to be waning anytime soon.

Located in the rustic enclave of Club Street,

Senso occupies five heritage shophouses. Step inside and you’ll realise that this 156-seater restaurant is more intimate than it might appear from the outside, thanks to a clever division of dining spaces. Apart from the main dining hall, the courtyard dining space is lovely when the weather is forgiving and ideal for cosy weddings, while two other private dining rooms are perfect for small company events and special occasions.

Much of Senso’s success though, is attributed to its food. Executive chef Yves Schmid and chef di cucina

Federico Innocenti work together in a tireless fashion to dish out the finest in contemporary Italian cuisine.

The results of their efforts speak for themselves once you have tried their signature antipasto, pan-fried buffalo Mozzarella wrapped in luscious 18-month old parma ham and served with a homemade black olive tapende, or the pan-fried King Tiger prawns served with a combination of venere black rice, Sicilian orange and avocado with lemon patty. From the homemade pasta and risotto section, the classic Taglierini with Boston lobster and fresh basil, and Senso’s ravioli stuffed with braised veal shank and served in a scrumptious porcini mushroom sauce have always been crowd favourites.

Further showcasing the chefs’ creative touches are mains like the veal ossobucco topped with chopped lemon gremolata, paired with rosemary polenta mousse and served in a cocotte.

italian The Lighthouse 1 Fullerton Square, Level 8 Fullerton Hotel, Singapore 049178

Opening hours: Monday – Friday Lunch: 12pm – 2:30pm Daily Dinner: 6:30pm – 10:30pm Telephone: +65 6877 8933 Email: thelighthouse@fullertonhotel. com

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Website: www.fullertonhotel.com/dining/ outlet/the_lighthouse

While most restaurants boast magnificent views thanks to elevation, The Lighthouse makes use of what is arguably the best location for a restaurant to afford diners one of the most mesmerising views of the Singapore skyline and Marina Bay. Perched on the apex of The Fullerton Hotel Singapore, the Lighthouse occupies the exact spot where a beacon was used to guide the world’s mariners to the safety of the Singapore port in the 18th century. From its bright and vibrant interior, you are assured of a great view throughout your meal thanks to expansive windows, but the best way to appreciate the cityscape is to arrive early for dinner, and enjoy the sunset with a pre-prandial cocktail or glass of bubbly in hand at the rooftop lounge.

Fortunately, The Lighthouse’s cuisine is in

no danger of being eclipsed by the magnificent views, chiefly because of chef de cuisine Diego Martinelli’s winning menu of elegant and delightful Italian flavours. From the perfectly seasoned beef carpaccio to the flavourful tagliolini with truffles, to the eggplant ravioli and grilled suckling pig cheek, his dishes show that much effort has been expended to hunt for quality ingredients.

Other signatures to look out for include buffalo’s milk burratina cheese with vineripened heirloom tomatoes, basil, laudemio extra virgin olive oil; and black olives and bread crusted lamb loin served with warm capsicum and soft whipped potatoes.

The desserts here will have you planning for your next visit: the innovative traditional balsamic vinegar sauteed strawberries with lavender flower ice cream is a treat for the eyes and palate.

Martinelli also makes his own limoncello infused with familiar flavours like coffee, chocolate and basil to end your meal on a high note.

HSbc cards exclusive lunch menu ($65) • Stuzzichino di pomodoro e aceto balsamico tradizionale: tomato and traditional balsamic vinegar stuzzichino • Risotto ai fiori di zafferano, asparagi e capesante: safflower risotto, asparagus, pan-seared scallops • Tiramisu classico alla moda di venezia: classic Venetian-style tiramisu • Coffee or tea

dinner menu 1 ($85) • Parmigiano reggiano 24 mesi, marmellata di cipolle rosse: 24 month aged parmigiano reggiano cheese, red onion marmalade • Carpaccio di manzo wagyu, insalatina alle erbette, salsa al basilico e acciughe: wagyu beef carpaccio, mixed herb salad, light anchovies and basil dressing • Lasagnetta di crespelle al radicchio, fonduta al castelmagno e tartufo nero estivo:

Crepes lasagnetta with radicchio, Castelmagno cheese and black summer truffle fondue • Fragole saltate all’Aceto balsamico, gelato ai fiori di lavanda: balsamic vinegar sauteed strawberries, lavender flower ice cream • Coffee or tea dinner menu 2 ($105) • Focaccia alle olive, caponata di verdure: black olives focaccia, vegetable caponata • Polenta grigliata, radicchio “In Carpione”, taleggio

fresco: grilled polenta, pickled radicchio, fresh taleggio cheese • Nidi di tagliatelle al forno, ragu’ all’Anatra: ovenbaked tagliatelle pasta, duck ragout • Filetto di manzo wagyu, verdurine di stagione, purea di sedano rapa e salsa al timo: wagyu beef fillet, seasonal vegetables, celeriac puree, thyme jus • Cannoli Siciliani, gelato ala cassata: homemade Sicilian cannoli, cassata ice cream • Coffee or tea

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

japanese Akanoya Robatayaki

1 Tanglin Road, #01-01 Orchard Parade Hotel, Singapore 247905 Opening hours: Daily Dinner: 6.30pm – 1.30am Telephone: +65 6732 1866 Email: akajap@singnet.com.sg

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Website: www.akashijap.com.sg

The hearty Japanese welcome cheer from the service staff that greets you as you step foot into this boisterous restaurant preps you for a most energetic and entertaining culinary adventure to come. Akanoya presents an authentic Robatayaki experience, bringing the art of Japanesestyle grilling straight from the streets of Roppongi to Singapore.

As you take your seat at one of the three grilling counters in the cosy restaurant, your eyes invariably fixates on the vast display of prime ingredients—many flown in from Japan—which are laid out before you. The visual menu comprises a wide array of fresh seafood like

scallops, kinki fish, king crabs and giant prawns; seasonal Japanese vegetables like pumpkins, sweet potatoes, corns, asparagus, and leeks; and quality meats like wagyu beef and kurobuta pork. The list goes on.

Throughout the night, the restaurant’s lively atmosphere is fuelled by the loud banter between waitstaff who place diner's orders and chefs who shout back their acknowledgements, and punctuated by a customary clapping performance in the middle of the night by all staff, as a way of thanking the diners for their patronage.

Entertaining antics aside, the highlight of Akanoya is no doubt the band of chefs.

Perched above the ingredient display and right next to the grill, these skilled chefs expertly transforms each item to perfection, which are served to you through a long wooden paddle. From the aromatic and succulent wagyu beef cubes, to the smoky chicken wings; from the juicy corn to the fresh and sweet kinki fish, all the items at Akanoya are precisely grilled to coax out the best flavours.

And the best thing to pair with all these flavours? A bottle of cloudy sake from the restaurant’s extensive selection.

HSbc cards exclusive dinner Menu ($168++) • Chikodai: wild baby bream • Tontoro: pork neck • Tebasaki: chicken • Fresh hotate • Three types of

Japanese vegetables • Seiro mushi: traditional steamed rice - with choice of crab, beef, or salmon • Miso soup • Japanese fruits

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

japanese Fat Cow

1 Orchard Boulevard, #01-01/02 Camden Medical Centre, Singapore 248649 Opening hours: Monday – Saturday Lunch: 12pm – 3pm Monday – Friday Dinner: 6pm – 11pm Telephone: +65 6735 0308 Email: enquiry@fat-cow.com.sg

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Website: www.fat-cow.com.sg

If any restaurant can say that it has helped to elevate the art of beef enjoyment, it’s Japanese-inspired meat atelier Fat Cow. The cuisine employs ingredients and summons up flavours that are not typically found in Japanese cuisine.

Offering a bespoke service where you can customise your steak to your preference, Fat Cow is where you can choose from a premium selection of highest grade beef sourced from respectable producers in Japan, America and Australia.

You can even select the preferred weight, choice and cuts of beef.

For good marbling with a subtle sweetness, pick the Japanese Beef Grade A3; for a meatier texture, the Blackmore Ranch would

be a good choice; for more intense flavours and softer textures, opt for the USDA Prime Beef Ribeye that has been aged for 21 days. Once you have selected your mains, you will then have to decide which of the four preparation methods you would like your beef to be done: the “Shabu Shabu”, thinly sliced and briefly immersed in a gently simmering broth; the “Sukiyaki”, using a more robust broth for cooking; “Charcoal-grill”, to achieve a distinct smoked crust while retaining all its juices inside; or the “Teppan”, a flash searing technique.

The lavish experience is heightened by an extensive wine list that features a good range of wines from both the

Old and New World. But if cocktails are more to your liking, Fat Cow offers a menu of close to 20 signature drinks that use home-prepared liqueur and cordial brews.

A bonus to the whole experience is that you can dine in quiet elegance here.

From the moment you enter the sexily furnished restaurant, the Japanese aesthetics of simplicity, geometry and asperity will prepare you for a nontraditional steakhouse dining experience. Rooms behind shoji screens provide some privacy and are perfect for business entertaining, but if you don't need the exclusivity, grab one of the sixteen seats at the U-shaped counter in the main dining area, so you can watch and chat with the chefs while they work their magic.

japanese HAN Japanese Restaurant 331 North Bridge Road, #01-04, Odeon Towers, Singapore 188720 Opening hours: Monday – Saturday Lunch: 12pm – 3pm Dinner: 6pm – 11pm Telephone: +65 6336 2466 Email: contact@han.com.sg

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Website: www.han.com.sg

Amidst the throng of ramen shops, teppanyaki and robatayaki restaurants, and eateries serving fresh sushi and sashimi, new Japanese fine dining restaurant HAN is a welcome palate cleanser of sorts, offering diners a taste of the traditional Osaka specialty kushikatsu, or deep-fried Japanese skewers.

If you have reservations as to how deep-fried food can constitute as fine dining, a meal at HAN while watching head chef Seiichiro Arakawa work his magic will have you see deep-frying in a whole new light.

Minimal and modern, but designed with classic Japanese elements, the intimate 56-seater restaurant has a main kushikatsu counter, sushi counter, and a 16-seater private dining room. The main counter is where you would want to take a seat to catch Arakawa’s precise culinary acrobatics.

Using premium ingredients flown in directly from Japan, Arakawa dips them in a secret batter that uses the finest and freshest breadcrumbs, fries them in his deep fryer, crowned by a custom-made bronze cooker hood, then expertly flicks the deepfried skewers to dispense off excess oil before plating and presenting them individually in front of the diners.

From succulent Hokkaido scallop and tender oumi wagyu beef to kurobuta pork, the ingredients retain their natural juices despite being deep fried. Coated with a pillowy light and delicately crispy golden-brown batter, each skewer is paired with a specific dipping sauce­—the pork with a mustard sauce, the squid with a light shoyu sauce. And when bitten into, each skewer is a taste and textural dance on your palate.

The heaviness and oiliness of common deep-fried food?

Not a single hint.

HSbc cards exclusive Lunch Menu ($60++) • Appetiser • Five sticks of kushikatsu

• Osaka sushi • Miso Soup • Dessert

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

japanese Keyaki Japanese Restaurant 7 Raffles Boulevard, #04-00 Pan Pacific Singapore, Singapore 039595

Opening hours: Daily Lunch: 12pm – 2.30pm, Dinner: 6.30pm – 10.30pm Telephone: +65 6826 8240 Email: keyaki.sin@panpacific.com

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Website: www.panpacific.com/singapore

Having stood in leading pole position for 25 years in the dining scene, especially in one where Japanese eateries are a dime a dozen, Keyaki has established itself as one of the most trusted Japanese restaurants in Singapore.

Following Pan Pacific Singapore’s four-month renovation, Keyaki has not lost its ability to retain a strong, loyal following.

Credit goes to the team of chefs who set unflinching standards that are a hard act to follow. Helmed by master chef Hiroshi Ishii, Keyaki is renowned for its fresh, seasonal imports from Japan and its authentically prepared and immaculately presented sushi, sashimi, teppanyaki, robatayaki and sukiyaki items.

The restaurant’s highlight though, is its signature kaiseki experience—the multi-course menu which is based on the availability of seasonal ingredients. The kaiseki menu is a great way to sample the

restaurant’s best offerings.

A favourite spot at the restaurant is at the standing sake bar located at the entrance. Not only is it ideal for a pre-dinner drink, it is also a suitable stop for a nightcap after your meal.

The restaurant is named after the highly prized Keyaki wood, which is known for its resilience and strength.

Naturally, the restaurant is built from this wood and its interiors are created using a traditional Japanese architectural system of building without nails. With an artful blend of dark wood, soft lighting, and superb service, Keyaki is reminiscent of an inakaya, a traditional Japanese country home, where diners can imagine themselves as guests at a sumptuous Japanese home dinner party. The ambience is even more realistic with the tranquil outdoor rooftop garden complete with a koi pond.

HSbc cards exclusive Keyaki's Seasonal À La Carte Dish at $45++ each Each month, the following à la carte dishes will be available exclusively to HSBC cardholders. These items are not available on the menu.

• October – Grilled Wagyu Beef • November – Baked Sea Bream with Salt • December – Crab Shabu-Shabu Valid till 31 December 2012 for dinner only.

Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

japanese Mikuni

Level 3, Fairmont Singapore, 80 Bras Basah Road, Singapore 189560 Opening hours: Daily Lunch: 12pm – 2.30pm Dinner: 6.30pm – 10.30pm Telephone: +65 6431 6156 Email: mikuni@fairmont.com

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Website: www.mikuniatfairmont.com.sg

Taking over what was formerly Inagiku restaurant, Mikuni is the latest in Fairmont Singapore’s award-winning collection of dining destinations.

With its alluring interior of contrasting dark woods, cream and gold, coupled with a dazzling multi-sensory dining experience, Mikuni has already attracted its fair share of positive reviews and accolades since opening in September 2011.

Its success formula is due in part to its century-old Japanese culinary discipline that intertwines seamlessly with modern techniques. The

restaurants offers a variety of dining experiences—from a sushi counter, a teppanyaki counter, a robatayaki station to a sake bar. A visit would not be complete without sampling a few of executive chef Moon Kyung Soo’s signature creations to fully appreciate the standards that Mikuni has set. One such dish is Mikuni’s Signature Soup, a rich mushroom broth with seafood served in a siphon filter to extract the best possible flavours. The bottom chamber of the siphon holds the liquid and heat turns it into vapour, which then rises through a tube and into

the top chamber allowing the soup to fully absorb the essence of every ingredient.

Over at the robatayaki live station, Robata chef Tsunemori Yamamoto breathes life to this traditional grilling concept inspired by Japanese fishermen, using a wooden paddle to pass food around to diners. Australian wagyu beef, scallops, king prawns, tamanegi onions, kabocha pumpkins are expertly grilled over a charcoal fire and paired with Mikuni’s signature sauces.

Helming the teppanyaki counter is chef Eric Yong, who grills delicate Japanese

wagyu sirloin, kurobuta pork rib, and his signature lobster with golden sauce to smoky perfection. All dishes here are served with six of Mikuni’s specialty sauces. With such a wide variety of fine creations, to savour Mikuni’s cuisine in its entirety would require multiple visits—a tempting prospect indeed in our books.

japanese Sushi Ichi 6 Scotts Road, #02-02 Scotts Square, Singapore 228209

Opening hours: Tuesday – Sunday Lunch: 12pm – 3pm Dinner: 6pm – 10.30pm Telephone: +65 6299 0014

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Website: sushichi.com

Just like in Kyoto, where the best restaurants are usually nondescript, tucked away in the corner of a street alley, and identifiable only by a small signage, Sushi Ichi’s restaurant façade is accordingly pared down to the minimum. Accentuating the restaurant’s exclusivity is a short and narrow pathway that leads you into its cosy interior, with only 24 seats spread out over two sushi counters and a private room.

The first foreign outpost in Singapore of its one Michelin star restaurant in Ginza, Tokyo, Sushi Ichi differs from its sister counterpart in Japan by

introducing the dining concept of Kyoto kaiseki-ryori.

For fans of this traditional multi-course Japanese meal that highlights the sophistication of a chef’s skill in presenting dishes of visual beauty, purity and subtlety in taste, Sushi Ichi represents a chance to experience a delicate series of authentic flavours, textures and appearances.

From the minute flowers in the chopstick holders to the elegant ikebana flower arrangements; from the careful selection of premium tableware vessels crafted from a variety of quality ceramics to the chefs’ hand-woven

Ojiya chijimi fabric kimonos, the little touches of detail in the restaurant will pique your senses even before you get down to tasting the food.

Helmed by sushi master chef Tomoo Kimura and acclaimed Kyoto kaiseki-ryori craft master, Hiroki Sudou, Sushi Ichi features exquisite menus created around seasonal ingredients freshly imported from the famous Tsujiki market in Japan four times a week. This attention to quality and freshness will be well-appreciated when you have a taste of the restaurant’s house specialties, such as the sea urchin, a symphony of creaminess, sweetness and umami that plays out like a song in the mouth.

mediterranean POLLEN

Flower Dome, Gardens By The Bay, 18 Marina Gardens Drive, #01-09, Singapore 018953 Opening hours: Daily Lunch: 12pm – 2.30pm Dinner: 6pm – 10pm Telephone: +65 6604 9988 Email: info@pollen.com.sg Website: www.pollen.com.sg

Quite possibly the most eagerly anticipated restaurant opening of 2012, Pollen at Gardens by the Bay has been impressing diners with its stimulating menu of Mediterranean-inspired modern European cuisine.

As an offshoot of Michelinstarred chef Jason Atherton’s restaurant in London, Pollen Street Social, Pollen flourishes under Atherton’s culinary direction, with dishes that display a natural flair for innovation, as well as a nuanced mastery of balancing flavours and textures.

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The only restaurant located within the Flower Dome at Gardens by the Bay, Pollen offers diners an exquisite experience that’s hard to top. Surrounded by temperate olive trees, herbs and vegetation, complete with a climate-controlled sub 20-degree temperature

environment, you can easily imagine yourself to be dining in a Mediterranean garden. The flora’s not all just for show as the kitchen uses herbs and vegetables fresh from their own garden patch, accessible from the restaurant’s upper level terrace. Meanwhile, the lower main dining hall features an imposing nine-meter long dessert bar.

Helming Pollen’s kitchen is executive chef Colin Clague, formerly from London’s Zuma, who does a fine job articulating Atherton’s culinary vision.

Signature dishes in Pollen’s à la carte menu include the tangy and appetising scallop carpaccio that is well-balanced with the sweetness of apple slices and beautifully grated horseradish snow, as well as the fresh and contemporary take of Sydney rock oysters with soy, citrus and dashi pickled shallots.

A word of advice: do not leave without trying the desserts. After your main course, move over to the dessert bar and watch in awe as executive pastry chef Andres Lara puts up what could be described as a culinary theatre performance, whipping up exquisite creations like the deconstructed peanut butter and jelly, roasted peanut parfait and croquant with pomengrante, cherry yuzu sorbet and cherry puree.

HSbc cards exclusive Receive one complimentary glass of wine each for up to two guests per HSBC cardholder with every dine-in order.

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

middle eastern anar

26 Resorts World Sentosa Gateway, #01-291 Festive Hotel Singapore, Singapore 098138 Opening hours: Daily Lunch: 12pm – 3pm Dinner: 6pm – 10pm Telephone: +65 6884 6989 Email: anar@gulfhospitality.com.sg

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Website: www.anarsingapore.com

Part of a successful chain of restaurants in Dubai and Abu Dhabi, Anar provides an authentic culinary journey into the Middle East, dishing up traditional Arabic food in a fine dining setting that is fit for a Sheikh.

Bathed in warm lighting, the opulent interiors of Anar are an intriguing display of Arabic art. Tiles that are used within the Arabic Persian Arches at the centre of the restaurant are hand-made and imported from Iran; the furniture that fill the

place are commissioned from manufacturers within the United Arab Emirates; furnishings including oil lamps, table tops, plates and standing decorative metal fretwork lanterns are purchased from Morocco, Lebanon and Syria; full Dimashq drapes from Syria partitions the restaurant spaces, while rugs from the East of Arabia, Iran and Turkmenistan line the floor.

Inside the Anar kitchen are a team of chefs who hails from the Middle East and Lebanon, bringing with them recipes that have been practiced for centuries, special ingredients and marinades, and even equipment such as specific ovens to cook bread. Classic dishes on the menu include the delightful baba ghannouj, the luscious hummus with minced beef and the succulent slowbraised lamb shank, while Anar signatures like the couscous royal, a special dish from the far western parts of the Moroccon Sahara, and the famous Persian chelow kebab kubide, a minced lamb kebab that comes from the high mountains of Zagros in Iran, are also dishes not to be missed.

HSbc cards exclusive lunch menu ($40++) • Lebanese hommos: chick peas puree with sesame paste, lemon juice and extra virgin olive oil • Lebanese tabooleh: finely chopped parsley, mint, diced tomato and onion, topped with Lebanese extra virgin olive oil and lemon juice • Egyptian falafel: Egyptian fried dumpling of fava beans and chick peas, served with sesame paste (Taratour), onion, radish and tomato • Dubai style chicken kebab: Dubai style chicken marinated with lime juice, onion and saffron (served with Middle Eastern rice) • Mohallabeyya: a refreshing rice and milk pudding with rose and flower water

dinner menu ($60++) • Lebanese hommos: chick peas puree with sesame paste, lemon juice and extra virgin olive oil • Dubai style salad: romaine lettuce, tomato, cucumber, green pepper, Greek feta cheese, olives, extra virgin olive oil and lemon juice dressing • Warak enab bel zeit: grape leaves stuffed with rice, tomato, parsley, slow cooked with lemon juice and extra virgin olive oil • Hot mezzeh platter: deep fried cheese spring rolls, deep fried meat filled spring rolls and falafel (fried beans dumplings) • Chelow kebab kubideh: char-grilled over-aged lamb tenderloins with shallots, saffron and black pepper, (served with Middle Eastern rice) Umm ali: Egyptian style bread and butter pudding, with honey, nuts, rose water, baked in old clay pots

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

russian buyan russian restaurant & caviar bar 9/10 Duxton Hill, Singapore 089593

Opening hours: Monday – Saturday 12pm – 12am Telephone: +65 6223 7008 Email: info@buyan.sg Website: www.buyan.sg

Admittedly, there are not many restaurants in Singapore serving Russian cuisine. Still, when it comes to making a splash on the dining scene, few establishments do it as remarkably as Buyan Russian Restaurant & Caviar Bar, which stands out even among the top crop of dining establishments in town for its elegant presentation of traditional dishes and a stunning wine cellar.

Occupying two shophouses in the gentrified Duxton Hill area, Buyan is divided into three dining areas: the ground floor

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showcases the Vodka & Caviar Bar, which serves over 50 styles of premium vodkas, and a private dining room with a 7.5 metre Chef’s Table that overlooks the main kitchen; the second floor houses the main dining hall; while the third level features a charming terrace area.

Buyan certainly knows how to pull out all the stops when serving the most superior Russian produce— caviar. From oscetra to beluga, you will find the widest selection here and without the associated guilt, as they are harvested using the eco-conscious milking technique.

Food-wise, you will find all the familiar Russian favourites: delicious blini, hearty beef stroganoff, thick and piquant solyanka, the iconic beetroot-based borscht to mention just a few. Other popular dishes include khachapuri, fluffy and slightly crispy flat Georgian bread stuffed with melted goat’s cheese; and pelmeni, dumplings filled with an addictively tasty mix of lamb, chicken and veal meat flavoured with cumin, cayenne and paprika.

Wine aficionados know Buyan as the place for tasting some of the best vintages in town. Worth a staggering S$3.5 million, the restaurant’s stunning wine collection boasts one of the oldest known champagnes, a 1907 Piper Heidseick from the private collection of Tsar Nicholas II, salvaged from a shipwreck. For regular consumption though, Buyan is the only place in Singapore where you can enjoy Russian sparkling wine Abrau Durso and where all wines are available by the glass.

HSbc cards exclusive lunch menu ($40++) • 1 complimentary glass of welcome wine per person • Mimosa salad: pink salmon under layers of eggs, carrots, white onions and home-made mayonnaise OR Stchi: traditional Russian vegetable soup • Chicken kiev: breaded chicken breast stuffed with butter served with sautéed potato and brocolini OR Cossack lamb: lamb with mashed potato traditionally oven baked in clay pot • Berry kissel: layers of berry and milk jellies OR Medovik: Russian honey cake

dinner menu ($60++) • Borscht: traditional thick beetroot and cabbage soup with beef strips OR Pelmeni: dough pockets with mixed meat served with sour cream • Russian delight trio: slow-cooked beef stroganov served with creamy mushroom sauce and potato mash, char-grilled leg of kamchatka crab, Uzbek lamb-and-rice dish “Plov” • Sweet fairy tale: mouth-watering duo of Napoleon cake with lingonberry compote and milkand-red berry kissel • Coffee or tea

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

Thai Jim Thompson thai Restaurant & Wine Bar 45 Minden Road, Dempsey Hill, Singapore 248817

Opening hours: Monday – Saturday: 12pm – 12am Sunday: 12pm – 11pm Telephone: +65 6475 6088 Email: restaurant.sg@jimthompson.com

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Website: www.jimthompson.com

Its name is more commonly associated with luxurious Thai silk handicrafts, but as a leading purveyor of elegant and high quality lifestyle goods and a natural Thai culture ambassador, it is hardly surprising that Jim Thompson has ventured into the food and beverage scene, and has even brought its restaurant concept outside of Thailand.

Without even stepping into this restaurant, housed in a restored colonial British army barrack in the Dempsey Hill area, you would expect the place to be impeccably furnished, and it is rightly

so. The stunning spacious interior is dramatically kitted out with giant birdcage lamps, soaring filigreed screens, 19th century Siamese craftworks, and tall, wing-backed sofas covered with, what else, but pillows in Jim Thompson hand-woven silk fabrics. The venue, after all, doubles up as a Jim Thompson showroom.

The restaurant also boasts a beautiful front yard with lush greenery, a serene pool and a discreet spirit house—dining al fresco here transports you to a Thai palace courtyard.

The décor is not the only thing of royal standards.

Featuring over 80 classic Thai dishes that range from appetisers, salads and soups, to curries, seafood dishes, grilled items and noodles and desserts, the menu is a kaleidoscopic variety of flavours. Popular items here include the tangy pomelo salad, the robust green chicken curry and spicy massaman curry. If you have difficulty in choosing dessert, go for the Jim Thompson dessert selection platter of yam dumplings in coconut cream, mango sticky rice and tropical fruit salad.

On top of the restaurant’s ample international selection of wines is a surprising and welcome addition of Thai wines from Hua Hin, which would certainly complement a splendid Thai meal.

HSbc cards exclusive Lunch Menu ($32++) • Thai iced tea with condensed milk OR Lemongrass juice • Tom yam goong: hot and sour soup with prawn and mushroom OR Tom kha gai: coconut-galangal chicken soup • Khao phad sappalot goong sod: pineapple fried rice with prawns OR Khao phad nam lieb: fried rice with

black olives and minced chicken OR Khao phad graprow gai: steamed jasmine rice with stir fried minced chicken, bird’s eye chillies, holy basil and served with fried egg OR Phad thai goong sod: traditional Thaistyled fried noodles with prawns in egg wrap • Khao niow mamoung: fragrant yellow mango with sticky rice kissed with sweet, rich coconut milk

Valid from Monday to Saturday, 12pm to 3pm only.

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

Thai KHA

38 Martin Road, Singapore 239059 Opening hours: Monday – Sunday Lunch: 12pm – 3pm Dinner: 6pm – 11pm Telephone: +65 6476 9000 Email: info@kha.sg Website: www.kha.sg

Some say that the best Thai food is found on the streets of Bangkok, but KHA, a contemporary and classy Thai fine dining restaurant, is proving otherwise with its rendition of beloved Thai classics with a modern twist.

It might be hard to reconcile the restaurant’s modern interior of sleek black walls, black wooden furniture and concrete ceiling with anything that remotely ties back to the Land of Smiles, but clever touches of Thai elements such as the antique

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bronze finishes and the outsized poster of a stamp depicting King Bhumibol Adulyadej brings one back on track.

The kitchen, though, is where authenticity shines.

Run by a brigade of chefs hailing from diverse regions

in Thailand, KHA’s menu is a myriad of soulful tastes and textures. The gaeng massaman, massaman curry with slow-braised lamb shank, derives its inspiration from the southern regions of Thailand, while the khao soi gao, Chiang Mai crispy curry egg noodles with chicken, is a great representation of the northern region staple.

Some of the other signatures from the kitchen are hor muk salmon, spicy grilled salmon soufflé; bour thod goong, deep fried shrimp and pepper leaf in red curry tempura with a tamarind dipping sauce; and gaeng kiew wah poo nim, green curry with soft shell crabs, roasted apple, eggplants and young coconut.

Also on the menu to enhance the heady dining experience are KHA’s signature cocktails. The Sawasdee Thai, a delicious mix of rum, bols blue curacao, bols crème de banana, sour apple liquor, lime juice, lemongrass and granny smith apple; the lemongrass cosmopolitan; and the frozen tamarind margarita all feature distinct Thai accents infused in a refreshing mix of flavours.

HSbc cards exclusive lunch menu ($40++ for two persons) Choice of 1 Soup and 1 Main or 1 Main and 1 Dessert • Tom ka gai: chicken, tumeric, lemongrass and galangal in coconut milk • Gaeng jued moo: pork dumpling with egg in clear broth • Som tum: green papaya salad, peanuts, chili dried shrimp • Phad bai ka-pao moo: steamed Thai jasmine rice with stir-fried pork and long bean, holy basil • Khao kuk kapi: stir-fried jasmine rice with shrimp

paste, sweet honey chicken and fresh mango egg salad • Khao gaeng kiew wan: steamed Thai jasmine rice and green curry chicken with apple eggplants • Phad thai: stir-fried rice noodles with poached prawns tofu and banana blossom salad • Phad kway teow: fried kway teow noodles with pork and baby kai lan, vegetables • Thap thim krwap: red rubies, coconut jasmine syrup and shaved ice • I tim ma-phraw: Thai coconut ice cream with roasted peanut in young coconut

Valid till 31 December 2012. Terms and conditions apply. Reservations recommended. Not applicable on eve of public holidays and public holidays.

thai PATARA FINE THAI 163 Tanglin Road, #03-14 Tanglin Mall, Singapore 247933 Opening hours: Daily Lunch: 12pm – 3pm Dinner: 6pm – 10pm Telephone: +65 6737 0818 Email: mail@createries.com

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Website: www.patara.com.sg

Nestled in the cosy enclave of Tanglin Mall, with the soothing scents of lemongrass oil permeating the space, Patara Fine Thai exudes the elegance of a fine dining restaurant mixed with the easy confidence of an establishment that has been delivering quality Thai cuisine for close to two decades.

With executive chef Khamphuang Chimkit helming the kitchen, Patara doles out pitch-perfect Thai home-style dishes,

which are pridefully made using premium ingredients, Traditional favourites like the red and green curries are chockfull of flavour, while seafood and vegetable dishes are well-executed. Spice levels have been adjusted to suit a broader palate so do inform the restaurant staff if you prefer your food fiery hot.

Must-try dishes include the sweetish, spicy roast duck red curry cooked with grapes and lychees, the slow-braised pork belly in coconut juice, coriander and cassia bark and

quail eggs, and the divinely redolent black olive fried rice with chicken, served with fresh chillies, finely chopped kaffir lime cubes, fried shallots and cashew nuts.

Patara also serves up uncommon dishes to fit diners’ evolving tastes.

Innovative creations include the pan-seared lemongrassmarinated rack of lamb served with papaya salad and crisp sweet rice rolls. If you feel too stuffed to head to the dessert buffet—a favourite among diners—to sample an assortment of sweet Thai cakes and desserts like red ruby, order the Thai mango or durian with coconut sweet rice.

Patara’s wine list might be compact, but it features a discerning choice of wine varietals and styles that complement the robust flavours of sweet, sour, salty and spicy, characteristic of Thai cuisine. Expect crisp, well-balanced whites and light fruity reds, which one can order to go with their tom yam goong.

dining privileges with hsbc cards Indulge yourself in gastronomic experiences with an array of dining privileges with HSBC Cards. hotels

Birthday Special • One dines free with every three paying adults for the International Buffet Lunch or Dinner at Indulge at Park

Tel: 6733 8333 (Window on the Park Restaurant), 6730 0153 (Tandoor North Indian Restaurant), 6733 8333 (Lobby Lounge & Bar)

Tel: 6432 5888 Shutters

Amara Sanctuary Resort Sentosa • 10% off food bill at Shutters and Thanying Restaurant • 10% off drinks at Tier Bar Tel: 6825 3866 (Shutters), 6825 3881 (Thanying Restaurant), 6825 3868 (Tier Bar)

Amara Singapore • 10% off food bill at Café Oriental, Element, Silk Road and Thanying Restaurant • 10% off drinks at Alphabet Bar Birthday Special • 20% off buffet bill at Element Tel: 6879 2609 (Alphabet Bar), 6879 2599 (Café Oriental), 6879 2607 (Element), 6227 3848 (Silk Road), 6222 4688 (Thanying Restaurant)

Capella Singapore • 15% off food bill at Bob’s Bar, Cassia and The Knolls Tel: 6591 5046 (The Knolls), 6591 5047 (Bob’s Bar), 6591 5045 (Cassia)

Grand Park City Hall • 20% off food and beverage bill at Indulge at Park, Park Palace, The Bar at Coleman and The Deli

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Terms and conditions apply.

Triple Three

Open House

Grand Park Orchard • 20% off food and beverage bill at Open House, Bar Canary and Onyx Bar Birthday Special • One dines free with every three paying adults for All-You-Can-Eat Lunch or Dinner at Open House

Mandarin Orchard Singapore • 10% off total bill at Mandarin Court Chinese Restaurant and Triple Three Birthday Special • Complimentary birthday cake when dining with a minimum of three adult guests at Mandarin Court Chinese Restaurant and Triple Three

Tel: 6603 8855

Tel: 6831 6288 (Triple Three), 6831 6262/6266 (Mandarin Court)

Holiday Inn Atrium Singapore • 15% off total food bill at Melting Pot Café, à la carte menu at Xin Cuisine and beverage bill at Lobby Lounge Birthday Special • 25% off Birthday Set Menu at Xin Cuisine

Mandarin Oriental, Singapore • 15% off food bill at Cherry Garden, Dolce Vita and MELT~ The World Café. (Not valid for weekend dim sum buffet and brunch at Cherry Garden, or weekend brunch at Dolce Vita and MELT~ The World Café.)

Tel: 6731 7172, (Melting Pot Cafe), 6731 7173 (Xin Cuisine), 6733 0188 ext 16 (Lobby Lounge)

Holiday Inn Singapore Orchard City Centre • 15% off bill at Lobby Lounge & Bar, Tandoor North Indian Restaurant and Window on the Park Restaurant

Tel: 6885 3538 (Cherry Garden), 6885 3551 (Dolce Vita), 6885 3082 (MELT~ The World Café)

Mövenpick Heritage Hotel Sentosa • 10% off a la carte menu at Linkbridge Restaurant Tel: 6818 3388

Park Hotel Clarke Quay • 20% off food and beverage bill at Brizo Restaurant & Bar and Cocobolo Poolside Bar + Grill Birthday Special • One dines free with every three paying guests for Weekend Seafood Buffet at Brizo Restaurant & Bar and BBQ Buffet at Cocobolo Poolside Bar + Grill.

(Valid for Dinner on Friday and Saturday.)

Tel: 6593 8855

Splash!

Park Regis Singapore • 10% off total food and beverage bill at Suite 23 Restaurant, Scape Lounge, Splash! (Pool Bar) and SiLuEt (Rooftop Bar) Tel: 6818 8888

Sheraton Towers Singapore Hotel • 10% off food bill at DOMVS, The Italian Restaurant and Li Bai Cantonese Restaurant • 15% off food bill at The Dining Room • 20% off total bill at Lobby Bar Birthday Special • 25% off food bill at DOMVS, The Italian Restaurant, The Dining Room and total bill at Lobby Bar Tel: 6839 5622 (DOMVS, The Italian Restaurant), 6839 5623 (Li Bai Cantonese Restaurant), 6839 5621 (The Dining Room), 6839 5625 (Lobby Bar)

Singapore Marriott Hotel • 10% off total bill at Pool Grill and Wan Hao Chinese Restaurant Birthday Special • 25% off a la carte bill with minimum spend of S$100 at Pool Grill and Wan Hao Chinese Restaurant Tel: 6831 4605 (Marriott Cafe/Wan Hao Chinese Restaurant), 6831 4627 (Pool Grill)

Bar & Billiard Room

Raffles Hotel, Singapore • 20% off total bill at Bar & Billiard Room, Long Bar Steakhouse, Raffles Courtyard, Raffles Grill and Tiffin Room.

(Not valid for Sunday Brunch at Bar & Billiard Room.)

Tel: 6412 1816

Ellenborough Market Café

Swissôtel Merchant Court • 15% off food bill at Ellenborough Market Café,

Blue Potato and total bill at Crossroads Bar Birthday Special • One dines free with every two paying adult buffet diners plus complimentary 500g cake at Ellenborough Market Café Tel: 6239 1848/1847 (Ellenborough Market Café), 6239 1899 (Blue Potato), 6239 1828 (Crossroads Bar)

The Fullerton Bay Hotel Singapore • 15% off Saturday Brunch and Sunday Champagne Brunch at Clifford and Afternoon Tea at The Landing Point; 20% off for HSBC Premier MasterCard® and HSBC Visa Infinite cards Tel: 6877 8911/12/13

Town Restaurant

The Fullerton Hotel Singapore • 15% off a la carte Lunch bill at Jade, The Lighthouse, Post Bar, and a la carte Dinner bill at Jade and Town Restaurant; 20% off for HSBC Premier MasterCard® and HSBC Visa Infinite cards (Not valid for purchase of bottles at Post Bar) Birthday Special • Complimentary 500g birthday cake on actual birthday when dining with a minimum of four guests at Town Restaurant Tel: 6877 8911/12/13

Visit www.hsbc.com.sg/dining for full listing.

dining privileges with hsbc cards The Ritz-Carlton, Millenia Singapore Greenhouse • 10% off food bill; 15% off for HSBC Premier MasterCard®, HSBC Visa Infinite and Platinum cards Birthday Special • Complimentary 250g birthday cake when dining with a minimum of four guests.

(Not valid for Sunday Brunch.)

Anar • 1-for-1 main course Birthday Exclusive • 20% off total bill

Tel: 6434 5288

Arteastiq Boutique Tea House • 10% off bill

The St. Regis Singapore • 10% off total bill at Brasserie Les Saveurs, LaBrezza and Yan Ting; 15% off for HSBC Premier MasterCard® and HSBC Visa Infinite cards

Tel: 6235 0845

6506 6884 (LaBrezza), 6506 6887 (Yan Ting)

Tel: 6766 5185

Tel: 6333 0084

Amici Authentic Italian Restaurant • 15% off total bill Tel: 6469 9989

110

Terms and conditions apply.

Tel: 6735 0203

Tel: 6884 6989

Grand Shanghai • 15% off total food bill Tel: 6220 3546

Arteastiq Boutique Tea House

Cellarmaster Wines • 15% off wine purchases • 20% off Riedel glasses • Complimentary delivery with a Tel: 6506 6860 (Brasserie Les Saveurs), minimum spend of S$300

restaurants Aangan - Authentic North Indian & Bangladeshi Cuisine • 15% off Lunch Buffet bill with a minimum order of two Lunch Buffets • One dines free with every three paying adult Lunch Buffet diners • 25% off à la carte Dinner menu and sweets purchase Birthday Special • One complimentary box of assorted sweets with a minimum spend of S$100

Birthday Special • Complimentary dessert worth S$15++ with any purchase

Crust Gourmet Pizza Bar

Crust Gourmet Pizza Bar • Complimentary Greek salad or starter with purchase of any two adult 13 x 8 inch pizzas Birthday Special • Complimentary 13x8 inch pizza with any two 13x8 inch pizzas ordered

Heritage – The North Indian Cuisine • 20% off Weekday Lunch bill • 1-for-1 Weekday Lunch main course Birthday Special • One complimentary dessert for each guest with a minimum of four paying adult diners and a minimum spend of S$120 in a single receipt Tel: 6837 0858

Kinara Group of Restaurants (Kinara Authentic Indian Cuisine, Kinara Contemporary Indian Cuisine, Kinara Contemporary North Indian Cuisine, Kinara North West Frontier Cuisine) • 20% off food bill Birthday Special • 25% off food bill Tel: 6221 4757

Tel: 6467 2224 / 6456 1555

Grand Palki @ The Regent Singapore • 15% off food bill with minimum spend of S$150

Kuriya Penthouse

Kuriya Penthouse • Complimentary glass of Sake Cocktail for cardholder and

guests with any order Birthday Special • Complimentary slice of birthday cake for cardholder Tel: 6509 4222

Birthday Special • Complimentary chocolate lava torte worth S$11++. (Not valid for group of more than 10 persons.)

Tel: 6777 6618

La Fondue @ Dempsey • 15% off total food bill with minimum spend of S$100 Birthday Special • Choice of complimentary glass of wine worth S$12 or S$15 return visit voucher with any purchase

Padang Palace Restaurant • 10% off à la carte menu Tel: 6335 9595

Tel: 6474 0204 Procacci

LeVeL33

LeVeL33 • Complimentary round of LeVeL33 signature craft beers (0.5L) for each guest with booking of exclusive Baron Philippe de Rothschild Private Room for dinner at a preferential minimum spend of S$100++ per guest (Sat/ Sun) and S$150++ (Mon-Fri). (A minimum capacity of six guests per room is required.)

Tel: 6834 3133

Procacci • Complimentary bottle of house pour wine with a minimum spend of S$200++; S$150++ for HSBC Premier MasterCard® and HSBC Visa Infinite cards Tel: 6532 9939

Rang Mahal Pavilion • 10% off food bill; 15% off food bill for HSBC Premier MasterCard® and HSBC Visa Infinite cards Tel: 6238 7013

Saffron Bistro • 20% off à la carte Dinner bill Birthday Special • 25% off à la carte Dinner bill Tel: 6536 5025

North Border Bar & Grill • 10% off total Dinner bill • S$20 return voucher for Dinner with a minimum spend of S$60 for Lunch

Satsuma Shochu Dining • 15% off total lunch bill (weekdays only) Tel: 6235 3565

Shunjuu

Shunjuu • 10% off total lunch bill Tel: 6887 3577

Xi Yan • 10% off Chef’s Lunch/ Dinner menu from S$48++ • 10% off food bill for corporate, private or wedding functions/event bookings Birthday Special • Complimentary birthday bomb Alaska cake. (Not valid during special in-house promotion periods.)

Tel: 6220 3546 Terms and conditions Offers are only valid for payment using debit or credit cards issued by the Hongkong and Shanghai Banking Corporation Limited ("HSBC"). Offers are valid till 31 December 2012 and are not valid on eve of and Public Holidays, including special occasions determined by the merchants respectively and not valid in conjunction with other promotions, privileges and vouchers.

Birthday special offers are valid during cardholder’s birthday month unless stated otherwise. Cardholders must present their identification card to enjoy the offers. Prior reservation is required and subject to availability. Merchant terms and conditions apply; please refer to the merchant for details. HSBC is not the supplier of and accepts no liability for the goods and services provided by the merchant(s) involved in this promotion.

HSBC reserves the right to vary the terms or withdraw the promotion at any time without prior notice. In case of any dispute, the decision of HSBC and the merchant shall be final. All information is correct at the time of printing.

Visit www.hsbc.com.sg/dining for full listing.

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