Chef Ace Tan is back with the second installment of his Aisa pop-up menu, served at the Dom Pérignon suite at Stellar at 1-Altitude. This time around, he has worked with multi-disciplinary artist Andy Yang to create an interactive artwork (which you can play before each course by scanning a QR code) to pair with the innovative creations.
 
These are inspired by four seasons and the five elements—namely fire, earth, wood, water and metal. Some of the standouts include the burnt carabinero and smoked akami tartare enhanced with zingy fermented plum jelly, as well as the extremely comforting soy egg tofu custard infused with ginseng chicken essence. Top up and pair these dishes with Dom Pérignon champagnes. The menu is available until February 28. Book here.

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Mr Holmes Bakehouse’s signature bakes have been given a savoury twist with two new bakes. The sundried tomato and bacon jam cruffin is composed of its signature cruffin piped with sun-dried tomatoes, cream cheese and smoky bacon jam,while the slightly sweet and spicy Everything doughnut is generously filled with whipped chives and capers cream cheese, and finished with a Sriracha honey glaze. Order here.

Mr. Holmes Bakehouse,  9 Scotts Road, 01-01/02/03 Pacific Plaza, +65 6334 0308

The next time you visit Santi’s Pizza, try the limited-edition bak kwa sourdough pizza, available from January 17 to February 13. This Chinese New Year treat is generously topped with San Marzano tomatoes, smoked scamorza, homemade bak kwa, sauteed leeks, fresh lychee and chili oil.
 
Pair the meal with its latest cocktail, Nosy Aunt, curated in collaboration with Ah Sam Cold Drink Stall. This concoction features oolong calvados, clarified peach puree, fresh sage cordial, soda and sage leaves. Book here.

Santi’s Pizza, 138 Telok Ayer Street, +65 8405 6112

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Chef Beppe de Vito and his culinary team present a five-course wine-pairing dinner on January 18, featuring the fine wines of Paul Jaboulet. Gourmands can look forward to an enticing selection of appetisers and mains, including the hand-dived scallops, smoked Challand duck and roasted cauliflower agnolotti.
 
Naturally, the highlight of the meal is the meat—dig into the beautifully grilled Angus beef striploin, enhanced with herbs farce, whipped sage zucca (pumpkin) and bone marrow jus. This extravagant meal is paired with a stunning selection of Paul Jaboulet’s top labels, such as the Hermitage Mule Blanche 2018, Muscat Le Chant des Griolles 2018, and Louis Roederer Collection 242. Book here.

Gemma Steakhouse, 1 St Andrews Road, National Gallery,  +65 8787 0977

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