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The restaurant is now in good hands of new executive chef Peter Teo, who has refreshed the menu with “meticulously crafted food” that let the ingredients take centre stage. It’s evident in the starters of fennel salad, an assembly of fresh greens, Taggiasche olives that’s showered with a zesty orange and yuzu dressing, and the beautifully crafted salad of Japanese Amera tomatoes accompanied by zucchini, capsicum and fennel pollen.

Sumptuous mains are not to be missed too, including the hearty lamb ragu tagliatelle and the beautifully roasted whole organic chicken served with acquerello risotto. Fans of this restaurant will be glad to know that some popular dishes remain, among which are the rich and creamy carbonara spaghetti as well as the sweet and citrusy limoncello, comprising tart lemon curd balanced with white chocolate. Book here.

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It’s the season of yellow croaker, a seasonal fish from Ningde, Fujian that is extremely hard to catch and is coveted the world over for its sweet and succulent meat. That said, the culinary team has updated its current menu with seven new and signature dishes starring this prized ingredient.

Some of the new additions are the yellow croaker in a fiery sambal sauce, and the fresh Chinese kale jazzed up with crispy chunks of salted yellow croaker. As for classics, you can still enjoy the signature dish of 100-Second Stewed Yellow Croaker, prepared by steaming the fish for a precise 100 seconds before it’s accentuated with a light seasoning using onions, ginger, Fujian aged wine and Puning bean sauce. Book here.

Putien Ion Orchard | 2 Orchard Turn, 04-12 Ion Orchard, S(238801) | 6509 4296

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The Dempsey outlet celebrates its second anniversary with a special menu of contemporary Cantonese and Sichuan specialities, thoughtfully curated by Master Chef Goh Chee Kong.

There’s a lot of delicious dishes to savour, including the barbecued ‘Anxin’ chicken neck with sesame teriyaki sauce inspired by the Japanese skewered meat, and the crispy Iberico char siew marinated in red fermented curd, steamed-baked and roasted in high heat for a caramelised and fork-tender finish. Book here.

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Sustainable food and drink can make a big environmental impact in just one serving, and the bar has teamed up with local distillery Brass Lion Distillery and eco-friendly packaging company Ecospirits to showcase it in the April edition of the Proper Dinner series.

This edition puts the spotlight on chef Melvyn Tan’s signature fried chicken n’ waffles which is updated with the use of plant-based chicken Tindle and topped with homemade herb butter. It’s paired with the Brass Ring Cocktail, a low-waste tipple by award-winning bartender Chris Saw that consists of Brass Lion Singapore Dry Gin, aromatised leftover white wine and house-made lime cordial from discarded lime husks.

Each food and drink pairing will save 31L of water by switching from real chicken to the plant-based alternative, and will eliminate 150g of carbon emissions by using Ecospirits low-waste spirits technology. Book here.