The Weekly Grub: 5 Things To Eat And Drink In Singapore This Week
PUBLISHED April 21st, 2021 05:00 am
This week’s lineup of gastronomical delights features two pop-ups, one for smokey cocktails and the other for live seafood. Another exciting collaboration sees North India meet South America. Lastly, in true spirit of Earth Week, why not chow down on a plant-based three-course Mexican menu?
Savour Indian-Accented Barbeque in the Tiffin Room
The North Indian classics of the historic Tiffin Room meet Meatsmith Little India‘s spin on Southern barbecue this over the next two week. Armed with the mighty tandoor and premium ingredients, expect a curated set menu (S98++ per person for lunch and dinner) by chefs from both ends. Highlights include Curried Granita Carabinero, as well as Lamb Chop Masala and Tiffin Dal Makhani presented in their signature Tiffin boxes. Wine pairing is available at an additional S$58++.
Tiffin Room X Meatsmith Little India is happening from 23 Apr-6 May 2021 at Tiffin Room, Raffles Hotel Singapore, 1 Beach Road, Singapore 189673, p. +65 6412 1816. Open for lunch from `12pm-2pm, and dinner from 6.30pm-9.30pm.
It’s Monkey Business at Camp Smokey
Monkey Shoulder’s Smokey Monkey is taking centre stage at Camp Smokey, where Asia’s best bar Jigger & Pony is breathing a summer camp concept to life. Drop by to sip on drams of Smoked Bananas, featuring banana puree and grated smoked marshmallow, or Campfire Old Fashioned with palo santo and hinoki. This event marks the release of an additional 21 Smokey Monkey concoctions at tippling dens islandwide, with the likes of CÉ LA VI, Jekyll & Hyde, and Lumo.
Camp Smokey is happening from 20 Apr-2 May 2021 at 165 Tg Pagar Rd, Jigger and Pony, Amara Hotel, Singapore 088539, p. +65 9621 1074. Open Tue-Sun, from 4pm to 10.30pm. Jigger and Pony’s Principal Bartender Silvio Daniele, and Monkey Shoulder’s Regional Brand Ambassador Samuel Ng will be present on Sundays (25 Apr and 2 May).
Go Plant-Based at Chimichanga
Chimichanga Little India and Holland Village have launched a plant-based set menu (S$33+ per person) to champion sustainability in our foods this Earth Week. Featuring the likes of OmniMeat in their Luncheon Fries with Tofu Aioli, Impossible in their Chorizo Quesadilla, they have also created their own Chipotle Mushroom Chimichanga and Tacos. Finish off your three-course with Coconut Sorbet.
Chimichanga‘s three-course Earth Week menu is happening from 19-23 Apr 2021, at Chimichanga’s Little India and Holland Village outlets.
Explore Neighbourhood-Inspired Tipples at Origin Bar
Shangri-La’s four-year-old Origin Bar has released their third menu, featuring inspirations from the same five neighbourhoods, with the addition of Balestier. Introducing 18 exciting concoctions, the revamped cocktail list also sees an evolution of their signature cocktail, the Urban Jungle (S$24), alongside new tipples such as Crystal Moj!to (S$23) and Saz-Mei (S$24), an oriental take on the Sazerac.
Origin Bar is located at Lobby Level, Tower Wing, Shangri-La Hotel, 22 Orange Grove Road, Singapore 258350, p. +65 6213 439. Open Wed-Sun, from 12pm-2.30pm and 6pm-10pm. Closed Mon-Tue.
Dig Into Seafood and Local Flavours at HACK IT Pop-Up
It’s time to get your fingers dirty with some finger-licking good live seafood packs from HACK IT at The Riverwalk. Snack on Nonya Prawn Fritters (S$8) and tropical Yaya Papaya Salad (S$4.50) before feasting on their signature packs like ‘Xiao Long Xia’, Crab, and Lobster cooked in their new Nonya Sauce. Their Australian Lobster In A Pack (900g) is also available at a special price of S$168 when you dine-in!
HACK IT’s pop-up is happening for a limited time only at 20 Upper Circular Road, #B1-48, The Riverwalk, Singapore 058416. Open for lunch from 11.30am-2.30pm, and dinner from 5.30pm-10.00pm.
Top image: ‘Xiao Long Xia’ in a Pack from HACK IT’s Live Seafood Packs Pop-up
