The Weekly Grub: 5 Things to Eat & Drink This Week

PUBLISHED August 11th, 2016 09:00 am | UPDATED May 14th, 2018 11:54 am

This week, we have artisans gins, tea-infused sweet treats, a scrumptious brunch spread, and a six hands dinner featuring some of the best chefs in Singapore.

Take 5 at Mag’s Wine Kitchen

It’s 5pm, which means it’s now socially acceptable to imbibe alcohol, and what better place to do so than at Mag’s? The highlight of drinking at Mag’s is the chance to enjoy award wining artisan gins from The BUSS N°509 Author Collection. Available in five flavours (Raspberry, Pink Grapefruit, Persian Peach, Elderflower, and White Rain), the small batch handcrafted artisan BUSS gins are $12++ per goblet. If you prefer wine instead, you’ll even get a complimentary charcuterie platter with every bottle of Leeuwin Estate Sauvignon Blanc Semillon or Shiraz ($65++) ordered.

Take 5 at Mag’s is available Mon-Sat 5pm – 7pm. Mag’s Wine Kitchen is located at 86 Circular Road, Singapore 049438, p. 6438 3836.

Tea-Infused Choux Puffs at The 1872 Clipper Tea Co.

Choux pastries are typically light and fluffy and sometimes filled with cream. The 1872 Clipper Tea Co. saw the perfect opportunity to blend a delightful snack/dessert and their signature teas by concocting the pastry filling out of tea-inspired flavours. Available in 5 different flavours (Vanilla, Earl Grey, Milk Tea, Matcha, and Eternal Garden (Rose), the tea-infused puffs are made for fans of oozing goodness of lava desserts.

The 1872 Clipper Tea Co. Choux Puffs are $12 for a box of 4 or $3.20 per puff and are only available at the ION Orchard Outlet. The outlet is located at 2 Orchard Turn #B4-07, Singapore 238801, p. 6509 8745. Open Mon-Sun 10am – 10pm.

Brussel Sprouts’ 10th Anniversary

In celebration of their 10th anniversary, Brussel Sprouts has refreshed and extended their menu. Clams return by popular demand, old favourites like Steak Frites remain, and new indulgences like Lamb Shoulder ($58) served with ratte potato, lemon, and rosemary thyme jus for 2 find their way into the menu. There’s also a litany of promotions, like the week long 1-for-1 happy hour on draught beers, cocktails and house pour spirits. See the full list of the promotions and their timings here.

Brussel Sprouts is located at 80 Mohamed Sultan Road, #01-12 The Pier @ Robertson, Singapore 239013, p. 6887 4344. Open Mon-Thu 3pm – 12am, Fri 2pm – 2am, Sat 11am – 2am, Sun 11am – 12am.

Odyssey Brunch at Clifford Pier

The 5th iteration of the Odyssey Brunch at The Clifford Pier is a veritable gastronomic journey. Thinks seafood delicacies like Chilled Alaskan King Crab Legs and Poached Tiger Prawns, charcuterie and meats at the carving station, as well as classic European breakfast dishes like Smoked Salmon Benedict. Desserts include the Crepe Suzette with Chocolate and Caramelized Bananas. 

Don’t forget the free flow champagne you’ll be drinking throughout all of this. You have the option of Dom Pérignon ($398++ per person), Ruinart Blanc de Blanc ($198++ per person), and Veuve Clicquot Yellow Label Brut ($168++ per person). Teetotallers can expect to fork out $108++ (and $60++ per child) for a non-alcoholic brunch, inclusive of juices and soft drinks.

The Odyssey Brunch is on 14 Aug 2016, Sun 12.30pm – 4pm. The Clifford Pier is located at 80 Collyer Quay, Lobby Level at The Fullerton Bay Hotel, Singapore 049326. Call 6877 8911/8912 or visit the website for reservations. 

Six Hands Dinner Round 2 at boCHINche

This edition of the Six Hands Dinner is a celebration of Singapore’s 51st and boCHINche’s 3rd birthday with a 5 course-tasting menu ($120++) that reflects Singapore’s diverse and ever-changing culinary scene. Expect an exciting collaborative effort between boCHINche’s resident chef patron Diego Jacquet, chef and owner of Artichoke Bjorn Shen, and executive chef of Esquina Carlos Montobbio. A wine pairing menu will also be available.

The Six Hands Dinner Round 2 is happening 14 Aug 2016, Sun 7.30pm. boCHINche is located at 115 Amoy Street #01-02, Singapore 069935. RSVP with your name, number of diners and contact number at [email protected].