Spend a leisurely afternoon tucking into chef Damian D’Silva’s impressive afternoon tea spread. Perfect for two, the spread comprises various local and international dishes that celebrate the multi-cultural flavours of Singapore heritage. To start, dig into options like the kong bak pau, braised pork belly between fluffy steamed buns, and the chicken debal slider. The latter is Rempapa’s local take on sliders and is filled with shredded chicken cooked in a fragrant rempah (shallots, Bombay onions, ginger and dried chilli). End on a sugary high with the Abok Sagu, a sweet kueh made with sago pearls marbled with blue pea flowers, giving the dessert a beautiful blue hue. It’s then well coated with freshly grated coconut and drizzled with gula melaka. Book here.

Rempapa, 2 Paya Lebar Road, 01-01/02/03 Park Place Residences at PLQ, S(409053), +65 9459 1603 

Meat lovers can indulge in glorious charcoal-grilled meats at this steakhouse, located along Bukit Timah. Helmed by head chef Spencer Lau, look forward to lesser-known cuts of meat that taste just as good. Standouts include the Jack’s Creek F1 Wagyu deckle from New South Wales. While the cut is typically braised, Lau prepares it like a steak. The result is a juicy and fatty steak with rich buttery flavours. Pair the meat with its green peppercorn sauce, comprising tangy green peppercorns that balance the richness of the deckle. Book here.

FBG, 10 Jalan Serene, 01-04 Serene Centre, S(258748), +65 6314 2247

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Local chef Samuel Lau helms the kitchen at The House Bar, offering an extensive menu that puts the spotlight on seasonal Japanese fare. Through his menu and immaculate skills, Lau brings out delicate flavours of seasonal ingredients to create an alluring experience for his guests. Whet the palate with the signature negitoro monaka, a rice flour wafer generously filled with chopped fatty tuna, avocado and briny ikura. Then, dig into the Miyazaki beef sando, Lau’s refined rendition of the classic beef sando that uses gorgeously marbled Japanese Wagyu. The luxurious cut is topped with a Dijon mustard aioli and sandwiched between fluffy bread.
 
Enhance the meal with spirited cocktails, crafted by bartender Shafik Ismail. Go for the raspberry sour, a sour yet refreshing cocktail that pairs Roku gin with rosewater and honey. Book here.

The House Bar, Regent Singapore, 01-02, 1 Cuscaden Rd, S(249715), +65 8031 2697

Japanese ramen joint Tsuta welcomes June with two new dishes. Head down in June and savour its latest additions—Wagyu beef dandan soba and grilled Wagyu beef on hot stone. The former is a soba dish made with minced Wagyu beef, enriched with a nutty walnut paste. It’s elevated with Szechuan green peppers, to cut through the bold beef flavours, and homemade mala oil, to add a fiery kick to the dish. The latter allows diners to grill their own juicy slices of Wagyu beef over a sizzling hot stone. Book here.

Tsuta (multiple locations), 391 Orchard Rd, B2-36A, S(238872), +65 9666 3768

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