... Our island nation continues to delight the tastebuds with a veritable variety of victuals.

Portrait of Tammy Strobel

... Our island nation continues to delight the tastebuds with a veritable variety of victuals.

The Lobster Rolls are stuffed full of succulent seafood


Mezza9 at the Grand Hyatt has always been known as a place offering great options, with no fewer than nine different wining and dining experiences for those who have a difficult time making up their minds. Now that choice is extended to its weekday set lunches, where diners can put together their own two- or three-course menu ($35/$45) from an extensive selection that includes Japanese, Thai, Chinese and Western favourites. In the the appetiser section, beetroot salads, crab cakes and Maine Lobster Rolls comfortably alongside Japanese silken tofu, sashimi salads and Thai grilled fishballs doused in spicy tamarind sauce.

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Mezza9 at the Grand Hyatt is known for its extensive range of culinary offerings

For the mains, lamb chops, burgers, pot pies, rice bowls, ee-fu noodles and udon jostle for attention but the dessert section has two clear winners—the Swiss Chocolate Fondant with vanilla soft serve and the Pink Lady Apple Tart with vanilla ice cream. Add to that a new selection of fresh juice blends and smoothies, and you can be sure this will be a meal that will fully satisfy all your cravings.

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The signature Apple dessert at Table65 comes encased in a clear, glassy bubble of sugar


Since Michelin-starred Dutch chef Richard van Oostenbrugge opened Table65 at Resorts World in January, he’s been introducing local diners to the concept of sophisticated dining in a casual gather-around-a-communal-table kind of way, punctuated by whimsical visual projections through video mapping technology. New offerings to the menu include Dutch Red Mullet as well as Roast Saddle of Lamb, while a special Ladies Night three-course menu with a free flow of prosecco is available on first and third Thursdays of the month for $98++. Featuring the Ravioli of Imperial Dutch oyster with briny veal shank & shellfish velouté, hazelnut and BBQ salted lemon as well as the signature Apple with salted caramel, puff pastry and walnut dessert, the menu mixes old favourites with new additions for a perfect introduction to Table65.

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Susucre's intricate creations are suitable for every occasion


Since its opening a few years ago, Susucre has been establishing itself as one of the premiere bakers on the island, turning cakes into astonishing works of art through cascading flowers, detailed animal figurines or accurate replicas of anything from a bowl of ramen to a stack of syrup-drizzled pancakes. If you’ve harboured curiosity about what goes into these intricate creations, try a cake-decoration class at their baking studio. You’ll learn the fine art of sculpting cake, piping cream rosettes, shaping sugar roses and fashioning fondant into everything from a bunny to a bear to a unicorn. Who knows? You might find that you’ve Nailed It and become a total Cake Boss.