PUBLISHED October 11th, 2017 06:00 am | UPDATED May 14th, 2018 11:50 am
This week sees a two-night-only four hands dinner with a Japanese-inspired menu by two celebrity chefs, an all-new prime steak cut on Orchard Road, hairy crab delights and customised sake subscription boxes. Finish them off with 13 new exciting ice cream flavours from one of the oldest independent ice cream parlours in town.
Try Opus Bar & Grill’s New Whisky-aged Tomahawk Steak
The array of premium cut meats at Opus Bar & Grill welcomes a new steak – bourbon whiskey-aged 1 to 1.2 kg U.S. California Tomahawk steak ($128, serves two) – into its fold this month. Certified by The United States Department of Agriculture (USDA), the 365-day grain-fed Tomahawk steak is wrapped in a bourbon whiskey-soaked cloth and dry-aged in a custom-made Himalayan salt tile cabinet for up to 21 days. Chargrilled on an open-flame charcoal grill for the restaurant’s signature smoky taste, savour the tender meat with subtle whiskey notes in the mix.
Feast on the new steak at Opus Bar & Grill, 581 Orchard Road, Lobby Level, Hilton Singapore, Singapore 238883, p. +65 6730 3390. Opens daily 6.30pm – 10.30pm.
Taste Japan at Ryan Clift x David Myers Four Hands Dinner
Embark on a gastronomic “Journey Through Japan” this weekend as chef Ryan Clift of Tippling Club teams up with restaurateur David Myers of ADRIFT for an exclusive, two-night four hands dinner. A 10-course menu of Japan-inspired dishes awaits, including Tippling Club signatures Langoustine with kohlbari, dashi cream, and shiso and A4 Toriyama Beef from chef Ryan, as well as chef David’s creations of Willow Smoked Bonito with tofu and apple and Dry Aged Duck with foie gras, kumquat, and jus gras. The dishes will be accompanied by Japanese-influenced cocktails, courtesy of Japanese whiskey brand Kyrö Distillery Company’s ambassador Soran Nomura, so make some time for a truly gourmet adventure into the Land of the Rising Sun.
The four hands dinner “Journey Through Japan” is happening Friday & Saturday, 13 & 14 October 2017, from 6pm at Tippling Club, 38 Tanjong Pagar Road, Singapore 088461. The dinner is priced at S$270++ (S$430++ with drink pairing). For reservations, please email enquiries@tipplingclub.com or call +65 6475 2217.
Saké to Your Doorstep with Inter Rice Asia’s Monthly Subscription Boxes
Saké lovers, get your poison delivered straight to your doorstep with Inter Rice Asia’s four new monthly subscription boxes, created under the Art of Sake initiative to spread the joy of saké drinking. Catering to subscribers with different schedules, packages include Pay-As-You-Go, when you can cancel your subscription any time and the Six-Month subscription, which enjoys immediate savings of $60. Subscriptions come with two premium bottle selections and an option to add a third ultra premium bottle, detailed tasting notes and free monthly delivery.
Order your Art of Sake subscription boxes at Inter Rice Asia’s website here. The boxes are priced from $88 to $168 with free local delivery.
Feast on Hairy Crab dishes at Crystal Jade’s Culinary Concepts
The hairy crab season returns to Crystal Jade’s fine dining restaurants – Crystal Jade Golden Palace, Crystal Jade Palace and Crystal Jade Dining In. A delectable set of crab creations will be available from now to 30 November 2017, with each concept coming up with their own dishes for the seafood delicacy. Try the Steamed soup dumpling with crab roe in Nu Er Hong Chinese wine at Crystal Jade Golden Palace, Crystal Jade Palace sees the Salt-baked Hairy crab on the list, while Chilled noodles with crab roe is one of the stars at Crystal Jade Dining In. Trying them all will take a few trips to each outlet, so be sure to get cracking soon.
Exciting new creations are now serving at Crystal Jade‘s fine dining brands – click here to find the nearest outlets to you and their opening times.
For Dessert: 13 New Ice Cream Flavours for The Daily Scoop’s Birthday
To celebrate their 13th anniversary, stalwart Singapore-born-and-bred ice cream parlour the Daily Scoop has launched 13 fresh new flavours, available now to 22 December 2017. Hand-churned in-house, two to three new flavours will be available at any one time, with the picks often coinciding with seasonal holidays. Up this week: the Orange MacCrumble, a mix of Macadamia and orange ice cream with a chocolate oat crumble, sweet with just a tinge of citrus from the orange. You may yet catch last week’s Miso Sesame Brittle (miso ice cream with crushed sesame brittle), so head down this week to sample some freshly-made sweet treats.
Savour hand-churned ice cream at The Daily Scoop – check here for each outlet’s address and opening hours (the Sunset Way outlet is closed for renovation till mid-October 2017).
Cover image: Adrift’s Furikake Crusted Big Eye Tuna