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

Spring Menu - Ocean Rabbit Stash Cover

From a new spring menu at the Rabbit Stash, to classic Cantonese cuisine at Kai Garden and an exclusive 21-year old whisky, there’s plenty of to eat and drink in the second week of March.

Spring Menu at Rabbit Stash

Spring Menu - Heritage Rabbit Stash

To celebrate the arrival of Spring, the Rabbit Stash has rolled out an inventive 7-course menu inspired by the experiences and the ENSOPHI culinary philosophy of Head Chef Matthew Mok. For instance, kangaroo and veal served alongside truffle barley, trompette stew and bacon spread represents the Exotic element while Heritage aspect of the meal comes in the form of a deconstructed Nasi Lemak with coconut-infused couscous and sambal flavoured ice-cream.

The Rabbit Stash is located at 231 Outram Road, Level R, Wangz Hotel, Singapore 169040, p. 6595 1380. Open Tue-Fri 12pm-2pm. Mon-Sat 6.30pm-10.30pm. Mon-Sat 3pm-12am (Alfresco Lounge). 

Book now with Chope at City Nomads

30th Penang Hawkers’ Fare at York Hotel

Penang Prawn Mee

Ever since its inception in 1986, the Penang Hawkers’ Fare has been one of the longest-running buffet events in Singapore. To commemorate its 30th anniversary, the annual food fiesta at York Hotel will feature 12 authentic Malaysian stalls, with popular favourites such as Penang Prawn Mee and Assam Laksa up for grabs. In addition, guests can learn all about making Penang delicacies from the hawkers themselves, at two exclusive cooking workshops held on 12 and 19 March.

The Penang Hawkers’ Fare is happening from Thursday, 11 March to Saturday, 27 March 2016 at White Rose Café, York Hotel

Buffet Price: $29++/adult, $20++/child below 12 (weekdays), $33++/adult, $23++/child below 12 (weekends). Workshop Price: $12 (participants will receive a $12 dining voucher redeemable for a la carte dining at White Rose Café).

Family Favourites at Kai Garden

kai garden singapore wok fried liver fish

Kai Garden at Marina Square is taking the route of nostalgia this March, as Head Chef Fung Chi Keung whips up a range of dishes that hark back to his childhood growing up in Hong Kong. Diners can look forward to traditional variations of typical Cantonese cuisine such as a Wok-fried Garoupa Fillet ($38), Grilled Pork Ribs ($22), and Sautéed Prawns ($35) with dried fish maw.

Kai Garden is located at 6 Raffles Boulevard, #03-128A/128B, Marina Square, Singapore 039594, p. 6250 4826. Open Mon-Fri 11.30am-3.30pm, 6pm-11pm. Sat-Sun 11am-4pm, 6pm-11pm. 

Book now with Chope at City Nomads

New Brunch Menu at Salt Tapas & Bar by Luke Mangan

french toast salt tapas & bar singapore luke mangan

Bunch lovers, you’ll be pleased to know that Salt tapas & bar is releasing an all-new boozy brunch this March. Available every Saturday and Sunday, 11.30am to 3pm, expect hearty dishes like the Egg Berentine ($14); a sumptuous combination of the Eggs Benedict and Florentine, and the French Toast ($15); a saccharine creation which sees caramelised bread topped with Okinawa ice cream, clotted cream and mango jam.

Salt Tapas & Bar is located at 252 North Bridge Road, #01-22A Raffles City Shopping Centre, Singapore 179103, p. 6837 0995. Open Mon-Thurs 11.30am-10pm (tapas)/11.30pm (bar). Fri 11.30am-11pm (tapas)/11.30pm (bar). Sat 11.30am-10.30pm (tapas)/11.30m (bar), Sun & PH 11.30am-9.30pm (tapas)/10pm (bar). 

Book now with Chope at City Nomads

Launched: Balvenie’s 21 Year Old Madeira Cask

balvenie madeira cask 21 years changi airport dfs

The Balvenie 21 Year Old Madeira Cask is one of the most unique single malt whiskies in the world, boasting of a brilliant honeyed character and a devilishly smooth texture. If you happen to be travelling out of Singapore Changi Airport’s Terminal 1 this month, visit their pop-up at DFS to sample and learn more about this beautiful spirit before it officially hits the global market on 1 April 2016.

This exhibition is running from now till Monday, 11 April 2016 at Singapore Changi Airport’s Terminal 1 Central Piazza. 


When Joel’s not partaking in one of his shameless eating sessions, he likes to think of himself as a sponge – absorbing the mysteries and beauty of our world – be it through a good book or a wacky jaunt in a foreign country.