To be honest, our roundup of happenings Singapore’s dining scene looked a little different when we planned it earlier this week.
Special collaborative menus and events that we couldn’t wait to share, and heading out in fully vaccinated groups of five seemed like a wonderful idea for the socially-starved.
Yet, when the news broke out about moving back into another round of Phase 2 (Heightened Alert), it was safe to say we had to taper the directory until further updates. Despite the disheartening state of affairs, we’re staying positive with the times.
Read on for everything you need to know about our dining scene this week.
(Hero and featured image credit: Direct to Masses)
We said it first: you should definitely make your first meal after the restrictions are over at Restaurant Zen during lunch. As part of a four-day work week schedule for team members to make the restaurant more sustainable as a business, the two Michelin-starred restaurant has started to serve lunch for two days each week on Fridays and Saturdays. The hefty S$480++ tag comes complete with highly-prized and ultra-premium ingredients served in a multitude of mouthwatering ways, plus spot-on natural lighting for all your Instagram-worthy shots.
For the third edition of their 2021 World Meat Series this year, Bedrock Bar & Grill is putting the spotlight on vintage Australian beef. The 100% Australian grass-fed meat is harvested from retired breeding cattle that are matured for at least 60 months, and the special breeding technique creates clean, succulent slices with savoury notes of cheese. Three dishes featuring this special beef can be found here: the Roasted Bone Marrow, Smoked Beef Chuck Roast Sandwich and the 30 Days Aged OP Rib. If you’re wondering when you can drop by in person, this edition is running from now to 30 September, so you can always make an advanced booking now.
Following the success of their Crackling Roasted Pork and Duck Leg Confit products last year, Direct To Masses (DTM) has introduced a range of items to their menu: dim sum. For the uninitiated, gourmet food producer Direct To Masses is founded by F&B veterans Kent Leong and Dylan Ong to provide homeowners with the ability to have easy-to-heat-up frozen items that still taste delicious, at home. Highlights from the dim sum range include the Premium Golden Custard Pau, the savoury Premium Seafood Cheese Croquette and the Premium Salted Egg Siew Mai. Most of the products in the DTM catalogue are made in-house, free from MSG or preservatives.
If you’re looking to send some love to a friend, or a family member you haven’t/won’t be able to see for while due to the capacity limits, then you’ll want to get some of these gorgeous gourmet hampers from Classic Deli. These hampers, available from now to 31 August, come stuffed with a myriad of fresh and ready-to-eat items that were previously only available to chefs. The Lazy Chef hamper, for instance, is a great option for those want to eat well under 30 minutes, while the Survival Brunch Kit includes everything you need for a languid weekend. Island-wide delivery is free for orders above S$100.