This month, we’re seeing a bunch of collaborations in store for Singapore’s dining scene.
Other updates include a limited-edition item over at cult lobster roll bistro, Luke’s Lobster, and a brand new glamping dining experience is in store at Tablescape. Read on for all the dining news you need to know this week.
(Hero and featured image credit: Luke’s Lobster)
Grand Park City Hall has opened their rooftop garden for the first time ever to guests dining under its one-of-a-kind Glamping Picnic experience. With only two tents available for booking, it’s a given that each group of diners will be able to dig into their dishes in complete privacy. Those looking to catch the golden hour glow amidst a gorgeous cityscape should opt to dine at 5.30pm, but if you’re one for cosying up beneath the stars, then the 8pm slot would be perfect for you.
The Glampcation package, on the other hand, is what we’d go for: not only does it include a stay in the Junior, Garden, Park or Coleman Suite (rates differ for each), it also comes with the glamping picnic experience and complimentary breakfast for two.
What about food, you ask? Dine on plates of lobster salad, housemade brioche topped with foie gras, Mini Beef Burgers and more. Both the Glampcation and the Glamping Picnic experience will be available till 30 June 2021.
If there’s another reason why you need to head down to Luke’s Lobster again, it’ll be for their Hot Honey Lobster Roll, a sweet, spicy number that’ll only be available from now to the end of May. That isn’t all, the highly anticipated Grilled Cheese series will find a permanent home on the menu from 12 April, complete with buttered toast stuffed with lobster or crab chunks and melted cheddar.
If you’re not one for queues, don’t fret. Luke’s Lobster is expanding into retail with a selection of items, including Lobster Meat with Seasoning, Lobster Tail with Seasoning, Lobster Bisque and the retail-exclusive Lobster Mac & Cheese.
Grand Hyatt Singapore has launched their online grocery store for all the home-cooks out there, complete with a wide range of sustainable, restaurant-quality produce. Best of all, the hotel buys these items in bulk, so the team at Grand Hyatt will be pricing the produce at attractive trade rates you won’t be able to find elsewhere.
Apart from individual item purchases, customers can choose from a selection of bundles as well. This includes a mixed bundle of organic, seasonal vegetables (1kg for S$15, 2kg for S$30) and the mezza9 bundle (S$140), a roast dinner haven with barramundi from Kühlbarra (1kg), lamb leg from Roaring Forties (2.5kg) and a beef strip loin from Yulgilbar.
Plant-based meat alternatives are slowly but surely becoming the norm here. Tung Lok Group is making use of The Vegetarian Butcher’s meat alternatives to create a whole slew of Asian plates across Tung Lok Group’s list of restaurants. Think dishes like the Steamed Vegan Porcupine Bao with Black Pepper Beef made with The Vegetarian Butcher’ plant-based NoBeef Burger at TungLok TeaHouse, and the Vegan Black Pepper Chicken Pie with Paprika Beef Spring Roll at Duckland.
Roku Gin has teamed up with Taki Izakaya Bar for a limited-edition pairing menu, available from now to 15 May 2021. All three specially crafted cocktails will accompany some mouthwatering dishes at great prices. The Spring Equinox (S$22.80) cocktail for instance, comes with a layer of delicate white foam, accompanied by a plate of Kanpachi sashimi with ponzu sauce and sakura gel (S$16.80). Together, the set will be priced at an attractive S$33.80.