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It’s the bar’s first anniversary this month and what better way to celebrate it than with the Black and Gold afternoon tea, which runs until October 31. Inspired by the bar’s sexy interiors is a menu of black- and gold-themed delights, starting with the bold and aromatic coffee caviar balanced with a velvety pear purée, and served in a gold tin.

The colour theme is strong in the desserts, too, especially in the indulgent chocolate pâte sablée made with 68.5 per cent chocolate; crisp dulcey puffed rice topped with a chocolate caramelised banana sphere; and zesty citrus confit with yuzu cream.

Mo Bar | Mandarin Oriental, Singapore, 5 Raffles Avenue, S(039797) | 6885 3500

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Executive Chinese chef Leong Chee Yeng taps into Singapore’s colourful past and nostalgic flavours to bring you the Flavours of Nostalgia Heritage menu—available until October 31.

It’s an eight-course symphony of sumptuous delights, including the River Rhapsody, a beautiful dish of Singapore chilli prawns, stuffed youtiao with cuttlefish paste in sweet and sour sauce and crispy ha cheong chicken, reminiscent of the Singapore River in the 1980s. Perfection In Stone is a comforting fish maw soup brimming with fresh crabmeat and tang oh—served in a hot stone pot inspired by the hotel’s neoclassical architecture.

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Culinary designer Simone Fraternali has crafted a delectable three-course menu starring the king of all hams—prosciutto di parma, aged for 24 months and presented in a variety of ways.

Start simply with the parma ham atop a flatbread with rosemary, followed by a dish where it’s lovingly paired with stracciatella, fresh figs and sablé breton. But the highlight of the evening is definitely the main course—a choice of homemade pappardelle with pork ragout, marsala and crispy prosciutto or chef’s signature angus beef cheek with celeriac puree, spinach and ham.

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For many, the best way to enjoy Auchentoshan single malt whisky is with a delicious piece of steak, as it can hold up to the beef’s big and juicy flavours. If you feel the same, don’t forget to check out this whisky pairing dinner on September 18.

Be treated like VIP, first with the Glasgow Sunshine that awakens the palate with its revitalising combo of whisky, orange juice and ginger ale. Then, tuck into the signature Original Spinning Bowl Salad, a bountiful ensemble of lettuce, spinach, chopped eggs and croutons with a generous dousing of vinaigrette, paired with the Auchentoshan 12 Years Old Single Malt Whisky.

The main event is the signature roasted USDA prime beef rib, 130 grams of grade A meat atop mashed potato, pudding and whipped cream—elevated with Auchentoshan Three Wood Single Malt Scotch Whisky.

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