Make the most out of your mealtime with our roundup of timely treats

Welcome a brand new month with delectable collaboration dinners that celebrate nature’s bounty. But if you just want to indulge in your ultimate comfort food—whether it’s a good piece of steak or a juicy burger, we’ve got options for you, too. 

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Open Farm Community

Chefs from Food Collective, which is part of the Spa Esprit Group, will join hands for a special five-course dinner on May 2. Chef Seki Takuma (Noka) starts it right with ice aged wagyu sushi decorated with daikon and yuzu, before chef Ayo Adeyemi  (Tippling Club) follows it up with an equally pleasing Tiberias barramundi garnished with dashi cream, pickled kohlrabi and green shiso.

Chefs Miller Mai (Ding Dong) and Fabrice Mergalet (Bochinche and The Butcher’s Wife) will also prepare their scallop chee cheong fun and braised beef short rib, respectively, before the meal closes with chef Alain Herber’s (Tiong Bahru Bakery) creamy coconut cheesecake. Drinks are provided by pop-up bar Drunker Farmer when you top up.

Open Farm Community | 130E Minden Road, S(248819) | 6471 0306 | Book here

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Wolf Burgers

There’s no need to be a creature of habit at this popular burger joint when you’ve got a ton of new options from the refreshed menu. For sure, you’ll be an instant fan of the dry-aged beef burger, especially when you bite into the succulent patty that has been dry-aged for 30 days and stacked with homemade chipotle mayo, cheese and pickled onions. 

What about local-inspired options? There are four local sliders to choose from, but hands down, the most popular is the Hainanese chicken slider. The secret is in the tender chicken thigh marinated in a secret concoction to evoke the authentic flavours of this popular favourite. It’s even topped with homemade chilli sauce and achar before it’s book-ended by pillowy steamed white buns.

Wolf Burgers | Pasarbella @ Suntec City, 01-455 North Wing, 3 Temasek Boulevard S(038983)

(Related: 8 Restaurants To Try Impossible Foods)

3 / 5

The English House by Marco Pierre White

Celebrity chef Marco Pierre White has brought the traditional British Sunday roast meal to Singapore in the form of a four-course menu from 11.30am to 8pm. Each course gives you a few options; the starters alone include options like English pea and ham soup, sardines on toast, and salad of beetroot and goat’s cheese.

But the stars, of course, are the delicious roasts, the most popular being the gigantic plate of black angus roast rib on a bed of cream horseradish, beef roasting juices and Yorkshire pudding. But of course, you can also go for the roast chicken or the roast pork belly with apple sauce.

The English House by Marco Pierre White |  28 Mohamed Sultan Road, S(238972) | 6545 4055 |

(Related: Just Be Really Good At What You Do, Says Isaac McHale Of The Clove Club)

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Ginett Restaurant & Wine Bar

Other than wines, the restaurant is also a destination for good ‘ol steaks. Executive chef Sylvain Royer uses premium black Angus beef from down under—well-known for its exceptionally marbled meat. He turns up the umami flavours by dry ageing it in the dry-ageing fridge for four to six weeks before finishing it on a charcoal grill. Served a la carte, choose from cuts including rib-eye, striploin and prime rib.

Ginett Restaurant & Wine Bar | 200 Middle Road, S(188980) | 6809 7989 |

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Book Ahead: Maggie Joan’s

Group executive chef Seumas Smith teams up with head chef Zach Elliott-Crenn of Michelin-starred Portland Restaurant for a four-hands dinner of delicious British eats, presented in an eight-course tasting menu on May 8 and 9.

The collaborative menu is themed around the season’s best produce, which Elliott-Crenn transforms into the likes of Cornish pollock with squid ink, white sprouting broccoli and sea lettuce, as well as Isle of Mull scallops with roasted salsify and pickled rhubarb. Smith balances the menu out with dishes such as beef tartar with miso, tomato and potato, and Neal’s Yard goat’s curd paired with peas, morels and wild garlic.

Maggie Joan's | 110 Amoy St, 01-01, S(069930) | 6221 5564 |

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