The Weekly Grub: 5 Things to Eat & Drink in Singapore This Week
PUBLISHED April 19th, 2017 05:00 am | UPDATED May 14th, 2018 11:51 am
Missing the long Easter weekend already? This week, drink your heart out at Tippling Club’s pop-up dinner, shop exclusive Japanese goodies, and indulge in all-day-breakfast at One Night Only. Come Saturday, feast and party away in an afternoon of boozy proportions!
Tippling Club presents Once Upon a Time at Charles H.
Some fine drinking is about to get underway this Thursday at the Tippling Club, and in the limelight is Head Bartender Lorenzo Antinori of Four Seasons Hotel Seoul’s legendary speakeasy Charles H. Look forward to an exotic evening steeped in worldly whimsies and wanderlust, as you trace the cocktail musings of the luxurious Charles H. Baker from Havana all the way to Calcutta across a period of 85 years – with the help of six marvellous concoctions and five delectable small plates.
Once Upon a Time at Charles H. is happening on Thursday, 20 April 2017, 7pm onwards, at Tippling Club. Priced at $155++ per person. For reservations, please call +65 6475 2217 or email to [email protected].
Oxwell Towers: Four Floors of Frolicks – St George’s Day Edition
As a hat tip to St George’s Day, Ann Siang Hill’s infamous British gastro-pub is all set for a day of gastronomical delights and boozy offerings across all four floors of its heritage shophouse. To imagine how crazy it’s going to be, think a traditional Sunday Roast (Roast Westholme Beef, Dingley Bell Pork Belly, Leek & Spinach Pie, to name a few) on a Saturday, free-flow signature drinks like the Thundering Molly Cider, Gin & Chronic, and Proper Job IPA by the dozen, and wholesome frolicking with the best crowd you could ever hope to have.
Oxwell Towers: Four Floors of Frolics – St George’s Day Edition is happening on Saturday, 22 April 2017, 1 to 4pm, at Oxwell & Co. Priced from $75 per person, available here.
7-Eleven Launches J-Treats Festival
It’s no secret that the Land of the Rising Sun has the most incredible treats and snacks, their range easily surpassing what we find in Singapore. Which is why you’ll be glad to hear that many of these products will be available at most 7-Eleven stores here for two whole months! Curated from regions in Japan like Ehime, Yubari, and Chiba, the 30 exciting goodies (priced from $2 to $7) include Konnyaku Jelly ($2.50) from the Gunma prefecture, Ehime Prefecture’s Sweet Mandarin Peels ($2.50), the novel Pancan Canned Bread ($6.80), as well as collagen-filled Basil Seed Bars ($2).
Available from 19 April – 13 June 2017 at over 340 7-Eleven stores islandwide.
AlØft Takes Over Cheek By Jowl
Co-Head Chefs of Tasmanian award-winning restaurant AlØft, Christian Ryan and Glenn Byrnes, will be taking over Chef Rishi Naleendra’s kitchen at Cheek By Jowl. Happening next Monday, 24 April 2017, at 7pm, look forward to a culinary journey to Tasmania. The 6-course dinner, priced at $148++ per person, is available for one night only and celebrates the beauty of hand sourced Tasmanian produce. Think Wallaby Tataki with seaweed and wasabi cream, Lamb Sweetbread with fried egg and tamarind, and Flathead with chili butter and brussels sprouts.
Cheek by Jowl is located at 21 Boon Tat Street, Singapore 069620, p. +65 6221 1911.
Spring Blossoms at Artemis
A new seasonal menu is ready at the sky-high Mediterranean restaurant Artemis, showcasing ingredients that were harvested in the throes of spring. Expect fresh and unique dishes such as the Japanese Hamachi ($48) and Braised Wagyu Beef Cheeks with red wine sauce ($42) – sustainably sourced, grass-fed, and hormone-free like all of the restaurant’s other ingredients. Chef Fernando Arevalo has a wide selection for the vegetarians too, like the Grafitti Eggplant Soup ($22) with wild ramps and the fantastically hearty Beetroot Gnocchi ($32), to be relished by the meat eaters alike.
Artemis is located at CapitaGreen #40-01, 138 Market Street, Singapore 048946, p. +65 6635 8677. Open Mon-Fri 11.30am – late, Sat 6pm – late. Closed Sun.
Top Image: Artemis’ Chargrilled Spanish Octopus
