Where to Eat in Singapore for National Day 2020: Cé La Vi, Kin, National Kitchen by Violet Oon Singapore, Cut by Wolfgang Puck And More
- Cé La Vi SingaporeCé La Vi Singapore
- National Kitchen by Violet Oon SingaporeNational Kitchen by Violet Oon Singapore
- The LineThe Line
- Cut by Wolfgang PuckCut by Wolfgang Puck
- Goodwood Park HotelGoodwood Park Hotel
- 15 Stamford by Alvin Leung15 Stamford by Alvin Leung
- Blue JasmineBlue Jasmine
- The Orchard CaféThe Orchard Café
- Hai Tien LoHai Tien Lo
Take advantage of these specially-created menus to celebrate the nation’s birthday, and join the United We Dine campaign to win amazing prizes
For a food-obsessed nation like Singapore, there’s no better way to celebrate its birthday than with gastronomic food. Thankfully, we have no shortage of that as the island’s best chefs continue to feed our bellies with inspired creations and exclusive menus available for a limited period only.
Whether you dine out or takeaway, don’t forget to participate in the United We Dine campaign to stand the chance to win dining vouchers and staycation prizes.
Cé La Vi Singapore
Just in time for the National Day long weekend, the culinary team led by executive chef Joey Sergentakis have teamed up with local chefs to bring you the Sky High Hawker. The monthly culinary series will make its debut from August 7 to 9 and will feature the likes of Malcolm Lee (Candlenut), Han Liguang (Labyrinth) and Jason Tan (formerly of Cornerhouse).
They’ll be whipping up exclusive dishes created just for the occasion as well as signature favourites, such as Lee’s buah keluak burger and Han’s crispy har cheong chicken wings with sambal belacan. Peranakan-inspired cocktails created by regarded mixologists complete the feast. Book here.
For National Day, local champion Damian D’Silva has recreated the heritage Hokkien mee, using an original recipe that dates back to the 1990s which came even before the iconic hawker favourite, Rochor mee.
D’Silva’s creation, available on the à la carte menu until August 15, features a robust stock painstakingly made with a variety of ingredients, including dried anchovies, scallops, prawns, pork bones and prawn shells. This is the base of the dish, which also comprises yellow noodles tossed with pork lard, squid, chye sim and chives for extra flavour. Book here.
National Kitchen by Violet Oon Singapore
How about a popiah party to celebrate Singapore’s 55th birthday? Get started with Violet Oon’s popiah platter (available every Sunday, except for lunch on August 9), complete with six fresh popiah skins, and bamboo shoots and jicama stew braised in a house-made prawn bisque and tau cheo. It also comes with an assortment of different condiments like house-made chilli, steamed prawns and Chinese sausage. Book here.
Eat all you can at this restaurant, offering an expanded menu of signature local dishes to complement your long weekend festivities. Indulge in unlimited servings of Peranakan ngoh hiang, black pepper crab, salted egg prawns with chicken floss and beef rendang, served alongside the restaurant’s international offerings and fresh seafood on ice.
If you come for dinner, top up to enjoy the durian feast featuring a curated selection of premium Mao Shan Wang, Little Golden Phoenix, Red Prawn, and Little Swallow. Available until August 10. Book here.
Cut by Wolfgang Puck
The culinary team’s National Day gift to gourmands is a three-course lunch menu, showcasing elevated versions of local fare. Standouts include beef hor fun made with USDA prime beef; silken mapo tofu jazzed up with minced beef and Szechuan peppercorn; and ikan bakar coated in sambal belacan with calamansi.
Dessert is a delicious serving of bubur cha-cha, made with sweet potato and taro steeped in coconut milk with hints of pandan. The menu comes a drink of your choice as well as a complimentary recipe book of Cut’s signature dishes. Available on August 9 only. Book here.
Goodwood Park Hotel
Welcome Singapore’s 55th birthday in the comforts of your own home with the storied hotel’s celebratory set menu (available for delivery and takeaway), showcasing dishes from its signature dishes. Tuck into the hearty delights of chicken satay served with peanut sauce, onions and cucumber from Coffee Lounge; pork shepherd’s pie from L’Espresso; and chilled angel hair pasta crowned with king crab, caviar and sakura ebi from Gordon Grill.
Your cravings for Chinese fare will be satiated, too, with the deep-fried sea perch with spicy lemongrass sauce from Min Jiang. And for dessert, it’s none other than the luscious durian crepe, topped with creamy durian pulp, from The Deli. Order here.
15 Stamford by Alvin Leung
What a treat it is to tuck into some of Singapore’s best dishes, presented in this four-course National Day menu. Kickstart your palate with the Bloody Mary Ice Brick, a refreshing concoction of amaebi, kyuri cucumber, sago and plum soil. Then, dig into the hearty toothfish congee studded with salted egg and scallop, and black Angus short rib with a side of curry chickpea, broccolini and yellow mustard jus. Available for dine-in for the whole month of August. Book here.
Eat to your heart’s content with the culinary team’s array of Singapore-inspired offerings that make staying in on National Day much more enjoyable. Choose the Nasi Lemak, a delicious collection of dishes like the crisp and plum fried chicken wings; Thai asparagus with shrimp paste; and Thai hor mok. The latter is a unique otah dish prepared with white cabbage and basil base steamed with red curry paste, minced fish meat, seafood, coconut milk and eggs. Served with fragrant Blue Jasmine lemak rice to mop up all the delicious flavours on the plate. Order here.
The Orchard Café
The chefs are gearing up for the National Day festivities, as they’ll be preparing a delicious feast of local dishes cooked à la minute and served to your table. Other than the signature laksa elevated with premium ingredients, you can also look forward to the poached chicken rice with pandan-flavoured brown rice; chilli crab with honey pomelo pulp; and rendang ribeye steak.
Make sure you have enough space for desserts, so you can try the well-loved mango cake as well as the chef speciality, durian Basque burnt cheesecake. Available from August 8 to 10 and August 15 to 16. Book here.
Hai Tien Lo
Executive Chef Ben Zeng wants to spice up your National Day long weekend with a six-course menu of traditional Cantonese favourites and locally-inspired delicacies. Standouts include Zeng’s speciality bak kut teh accompanied by fragrant crispy fritters; and wok-fried tiger prawn with water spinach in spicy dried shrimp paste, which is his take on the zi char-style sambal kang kong. For dessert, he goes back to his Cantonese roots with the classic sweet red bean paste with old tangerine peel accompanied with pumpkin cake. Available for delivery and takeaway from August 1 to 16. Order here.