8 dining events in Singapore to look forward to from March to April 2019

The Ritz-Carlton’s indulgent SuperBrunch is back again, this time collaborating with the popular board-game Monopoly. Diners will also be able to have a go with the hotel’s customised Monopoly boards complete with unique tokens As always, there will be endless glasses of champagne and 34 ‘live’ food stations featuring premium meats, seafood and desserts to celebrate your win — or find comfort in after losing. Otherwise, there are live DJs, magicians and caricaturists going around to take your mind off the game for a bit.
(Image – The Ritz-Carlton, Millenia Singapore)

Fans of the durian won’t be disappointed by Goodwood Park Hotel’s line-up of durian desserts this year. The upcoming Durian Fiesta will see six new creations such as a D24 cheesecake, mini ice cream bars and even a D24 matcha mont blanc tart. Signature pastries like durian puffs and crepes are still available too. The hotel will also present a durian dessert buffet from 4th May to 14th July.
(Image – Goodwood Park Hotel)

RedDot Brewhouse hosts its very first collaboration with MasterChef Singapore contestant Sowmiya Venkatesan. Being the only vegetarian contestant in the competition, Sowmiya is determined to show that it is not an obstacle in making good food. In this collaboration, she creates a three-course vegetarian menu paired together with RedDot’s house brews. Think a chutney burger with a zucchini carrot tikka paired with a lime wheat beer.
(Image – RedDot Brewhouse)

Bay Hotel’s rooftop bar, Propeller, kickstarts the first of its Wanderlust Party series by taking partygoers through Japan over two evenings. Both nights will see a Japanese-themed buffet setup with live stations for Wagyu beef, sashimi and sushi station accompanied by free-flow cocktails, sakes, gins, whiskey and beer. There will also be a sake masterclass conducted by a certified sommelier, available only on 30th March.
(Image – Bay Hotel Singapore)

SPRMRKT marks the end of its three-month-long Cambodian culinary extravaganza in a dinner collaboration with Cuisine Wat Damnak, Cambodia’s only restaurant to be on the Asia’s 50 Best Restaurant list. Chef Joannès Rivière takes inspirations from the foods from Cambodia’s golden age, using ingredients sourced from nearby farms or foraged from Siem Reap’s forests.
(Image – Cuisine Wat Damnak)

Inspired by London-based steakhouse Flat Iron, Sheen Jet Leong is launching pop-up The Feather Blade at modern Chinese restaurant and bar Zui Hong Lou for eight weekends starting from 2 March 2019. The pop-up offers only flat iron steaks at $21 though there are other sides available on the side such as creamed spinach and Sichuan peppercorn sauces. The pop-up takes no reservations so come by early to beat the queue.
(Image – The Feather Blade)

Monti’s latest collaboration sees head chef Felix Chong working together with famed Australian Italian chef and restaurateur, Guy Grossi, to create menus of progressive Italian fare. Through the week-long event, Monti will have a four-course lunch and six-course dinner featuring dishes such as roasted bone marrow with Mayura Wagyu short ribs and plancha maine lobster tail. Both chefs will also prepare the Mayura Wagyu Fiorentina steak — a dish Chong had learnt from Grossi last year — as an additional a la carte offering.
(Image – Monti)

Mitzo is hosting a five-course dinner pairing modern Cantonese dishes with a series of Auchentoshan whiskies. On the first night, dinner will be hosted with brand ambassador Jamey Merkel who will take diners through the various expressions. Dishes included crispy herbal duck, paired with Auchentoshan Three Wood and “Si Chuan”-style barbecued pork with Auchentoshan 18 Year Old.
(Image – Mitzo)