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Satiate your dim sum craving with the Chinese stalwart’s month-long promotion, showcasing the culinary team’s contemporary creations. Highlights include the deep-fried vermicelli prawn roll with avocado and scallop with banana dumpling.

For more classic flavours elevated with premium ingredients, choose the deep-fried Chinese chives Iberico pork glutinous dumpling; steamed squid ink dumpling with tobiko; or steamed rice dumpling with dace fish in superior light soya sauce. Available for lunch until March 31. Book here.

(Related: Singapore Chefs Share Why Some Traditional Dishes Mean So Much)

The spring season has inspired the culinary team to create a five-course menu, featuring seafood and meat dishes reinterpreted as haute cuisine. The meal commences with the decadent Blackmore Wagyu tenderloin tartare served with chopped fresh oysters, as well as the grilled bone marrow. It’s crowned with Avruga caviar, king oyster mushroom and served with sourdough bread to soak up all the rich flavours.

But the main event is definitely the Blackmore full blood Wagyu skirt steak and wild red prawn served with fragrant garlic herb butter, roasted asparagus, and golden pineapple salsa. Top up for cocktails or the specially-curated wine pairing. Available until May 31. Book here.

(Related: 5 of the Best Seafood Restaurants in Singapore for 2021)

Partake in the chefs’ seafood-themed menu that will bring back memories of your trip to Spain. Start with classics like the patatas bravas, comprising layers of deep-fried potatoes topped with creamy sea urchin from Hokkaido, as well as the croquette stuffed with creamy potato and sea urchin.

Come hungry so you can enjoy the mains, too. The Catalan-style Suquet de Peix is a traditional Spanish stew studded with red snapper, mussels and tiger prawns; and the classic paella is given an indulgent spin with the addition of josper-grilled tiger prawns and fresh uni. Book here.

Pura Brasa | 5 Wallich St, 1-16 Guoco Tower, S(078883) | 6386 9678

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The Friends of Manhattan series is back on March 23. It’s the first time bar manager Rusty Cerven and his team will collaborate with a chef, namely Braci’s chef de cuisine Mirko Febrille to create an enticing spring menu complemented by inspired tipples.

Savour Febbrile’s Italian dishes, starting with snacks of gnocchi cacio e pepe; Hokkaido scallops with tropea onions and peperone crusco; foie gras semifreddo and fig vincotto. These are followed by the likes of Mazara del Vallo red prawns with smoked dashi and petit pois; anchovy tortellini with colatura (aged Italian fish sauce); and Tochigi Wagyu accompanied by yoghurt cheese, whey and stuffed morels.

The bar team created cocktails that draw out the nuances of the produce in Febrille’s dishes. Standouts include the bubbly Fiorello, a mix of Haku Vodka, Cocchi Rosso, Tomato Sgroppino and champagne to accompany the snacks, as well as Fragolina, a rich and rounded drink made with Courvoisier VSOP and strawberry milk punch. Book here.

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