The Weekly Grub: 5 Things To Eat & Drink In Singapore This Week
PUBLISHED March 7th, 2018 07:00 am | UPDATED May 14th, 2018 11:50 am
Ready to dive back into decadently rich food after the post-Chinese New Year cleanse? Enjoy a plethora of indulgent meat and seafood options this week in Singapore, and top off the meal with a wonderful whisky experience!
Opus Bar and Grill Marks Third Birthday with the Best of Land, Sea & Soil
Can’t decide between seafood or steak? Enjoy both at Opus Bar and Grill this week as they mark their third year in operation. Priced at $133 and serving two, diners will be treated to a whopping 500g Australian Westholme Wagyu Sirloin and 500g whole Live Boston Lobster grilled to perfection over open-flame charcoal for that unparalleled smokey flavour. No celebration is complete without a two-hour free flow of selected of selected white and red wines from Sunday to Thursday or 50 percent off wine by the bottle on Friday and Saturday. Now that is something to cheer about.
Opus Bar and Grill is located at Lobby Level Grill, Hilton Singapore 581 Orchard Rd, Singapore 238883, p. +65 6730 3390. Open daily 6.30pm – 10.30pm.
Be Seafood Satisfied with Greenwood Fish Market’s First Ever Crustacean Month
From the wonderful people who brought you the successful ‘World Oyster Festival’ comes Greenwood Fish Market’s inaugural Crustacean Month. Throughout March, be spoilt for choice with five kinds of crustaceans sourced from all over the globe – Boston Lobster, Rock Lobster, King Crab Legs, Mud Crab, and Dungeness Crab. Have a say in how it is prepared by choosing from six tantalising options: Steamed, Grilled, Thai Style, Laksa, Black Pepper and Chilli Crab. Now there truly is nothing to be crabby about, with prices ranging from $69.95 to $89.95.
Greenwood Fish Market is located at 34/38 Greenwood Ave, Singapore 289236, p. +65 6467 4950. Open daily 12pm – 10.30pm.
Savour the Authentic Flavours of Mexico at LES45
On the 45th floor of the Singapore Land Tower lies Hidden Door Concepts latest addition, LES45. Helming the kitchen is Mexican Chef Jorge, known for marrying Mexican tradition with today’s modern palate. His signature dish is the moreish Les Guacamole, prepared tableside with fresh ingredients. Not to be missed is the delectable Tempura Hake Tacos served with homemade Hibiscus Mayo and Salsa Fresca. LES45 also delivers on the beverage front with unique tequilas from Mexico and non-alcoholic options like the homemade Horchatas.
LES45 is located at 50 Raffles Place, Singapore Land Tower, Singapore 048623, p. +65 6221 9555. Open Mon-Fri 11am – 2pm, 5pm – 11pm. Closed weekends.
Glenmorangie Innovates with American Ex-Rye Whiskey Casks for Ninth Private Edition
Whiskey aficionados the world over eagerly anticipate the release of Glenmorangie’s annual Private Edition. This year, they present the Glenmorangie Spios (Scots Gaelic for ‘spice’), a full-bodied, savoury single malt whisky that exudes sophistication with its subtle spice. Inspired by American rye whiskey’s golden era, the Spios has a flavour that is unmistakably Glenmorangie, with intriguing characteristics achieved by ageing it in hand-selected oak cases.
Try Glenmorangie Spios from $240 RRP at The Whisky Distillery @ ION Orchard, The Whisky Distillery @ OUE Downtown Gallery, and all major whisky specialist stores.
Change It Up Each Week With Deliveroo’s Festival of Feasts
Deliveroo’s Festival of Feasts celebrates six weeks of delicious food made from weekly themed ingredients, and the Carnivore Carnival is set to kick it all off. From 12 to 18 March, indulge in a dizzying variety of meats across the country, featuring deals like a 1-for-1 offer on Meatsmith’s 12-hour Smoked Brisket Sandwich, and 12 pieces of Boneless Chicken Wings for $12 at Wingstop. The subsequent weeks will see diners enjoying grain-focused dishes, Asian cuisine, seafood, vegetables and perhaps most gloriously, dessert!
Deliveroo’s Festival of Feasts is running from 12 March to 22 April 2018. For more details, stay tuned to the Deliveroo website here.
Top Image: Opus Bar and Grill
