The latest bite-sized updates from the F&B scene.
TIS THE SEASON
Standout mooncake flavours this year include a refreshing citrus mousse and fresh grape snowskin from Goodwood Park Hotel and a savoury truffled Bayonne ham baked variant from Singapore Marriott Tang Plaza Hotel. Sellers have also gone all out with box designs. Some of our favourites include a Peranakan-inspired, porcelain-blue drawer box by local artist Benny Ong for Shangri-La Hotel, the elegant mahogany and gold box from JW Marriott Hotel South Beach, and Hai Tien Lo's auspicious crimson boxes with a Chinese window motif similar to the restaurant's interior.
Go deep enough and, instead of searching for better wine, you’ll be looking for possibilities. Enter Clink Clink, The Lo & Behold Group’s new online bottle shop that offers themed bundles of three or six, showcasing everything from grower Champagne, produced by the estate that owns the vineyards where the grapes are grown, to orange wine. There are also bundles selected by some of the best sommeliers around the world, including former Eleven Madison Park somm Jane Lopes, to give people a taste of what wine professionals drink during their time off.
It isn't often that an entire holiday is centred around visiting a restaurant. With most travel on hold, Raffles Singapore has launched The Suite Pic – a staycation-worthy gastronomic experience that encompasses a stay in a Courtyard Suite and dinner for two at French culinary icon Anne Sophie Pic's restaurant, La Dame de Pic. The new menu includes highlights like Brittany turbot served with a light green tomato and herb sauce, and Bresse pigeon in a complex smoked broth with vanilla, roasted barley, Phu Quoc pepper and kumquat.
DIM SUM, DRINK SUM
Madame Fan has hatched a brilliant idea: dim sum brunch paired with cocktails. Few Chinese restaurants come attached with its own craft cocktail bar. Dig into unlimited servings of modern dim sum creations, like black truffle wild mushroom dumplings or classics like shumai, while indulging in cocktails like the Yu Cha, a spirit-forward drink with gin, shiso vermouth and green tea liqueur. The brunch also includes free-flow wine and beer; Champagne is available for an additional fee.