Traditional Italian and theatrical dining take centre stage in this month’s news.
Text Meryl Koh & Megan Cheah Photo (ostrich egg) Click Photos
COME AND BE ENTERTAINED
The new champagne brunch at Edge will have you at its Ohmi wagyu striploin. Served fresh off the grill, the slabs of buttery rich and succulent beef are the restaurant’s commitment to offer nothing but the best produce. And with 19 stations and bars, there’s no lack of entertainment, either. Watch bartenders busily shake up fresh fruit cocktails, and chefs carve into a whole hay-smoked baby lamb and Peking duck – ask for an extra serving of the wickedly crispy duck skin that is lightly caramelised.
Level 3, Pan Pacific Singapore. Tel: 6826-8240.
TURTLE CARTILAGE AND AN OSTRICH EGG
The most exotic ingredients that chef Alan Chan of Jiang-Nan Chun at Four Seasons Hotel Singapore has worked with.
NEVER TOO MUCH OF A GOOD THING
Since Illido opened its doors in 2005, the Italian fine-dining restaurant has consistently been ranked among the top. Now located in the newly renovated Sofitel Singapore Sentosa Resort & Spa, just across the road from its previous venue at the Sentosa Golf Club, Illido at the Cliff continues to make waves with its romantic ambience and well-executed classics like Grilled Octopus with Roman Artichokes, Tagliolini with Scallops and Truffle, and Kurobuta Pork Milanese with Butternut – dishes you’ll also find at new sister restaurants Aura and Illido Bali.
Level 1, Sofitel Singapore Sentosa Resort & Spa. Tel: 6708-8310/8360.