Your dining experience here should start at the all-new alfresco bar, which offers a bevy of tropical cocktails perfect for the summer weather. A Martini is always an easy choice, but here, you can choose to have the classic or the apple or lychee. If your prefernce is for something fruity, the Margaritas are just as tempting.

Then make your way to the restaurant and feast on a wide selection of classic, pork-and no lard-free Thai dishes. Perfect for whetting the appetite is the starter of deep-fried Thai seafood cake, made with prawn and tilapia, and elevated with a concoction of turmeric, coriander root, shallots, red chilli and lime leaves.

Of course there's curry. And it's a good idea to have the sweet-savoury chicken or beef red curry option; a piquant yet creamy coconut milk-based curry that's bursting with sweetness from the grapes, pineapples and lychees.

Blue Jasmine |  Park Hotel Farrer Park, Level 5, 10 Farrer Park Station Road, S(217564) | 6824 8851 | hello@bluejasmine.com.sg 

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The restaurant’s stylish interiors are the perfect backdrop for newly appointed executive chef Armando Aristarco’s enticing European menu, rooted in classical cuisine but given a modern reworking.

His cooking has always been centred on a ‘flavour-first’ approach, where the aim is to let the ingredients shine. In the humble starter of the "Egg" dish, for example, the egg is gently sous vide at 62C then dressed in parmigiano reggiano cheese and served with asparagus prepared two ways—raw and sauteed.

For the "Beef" main course, fork-tender beef cheeks are given more depth by marinating and braising the chunks in red wine, and serving the it with carrots, celery and onions.

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Executive Cantonese chef Leung Wing Chung was feeling extra creative in the kitchen when he came up with the "three flavours of the 'pi pa' roast suckling pig" selection, available from now until September 30.

There’s the traditional option, which comes with six lip-smacking sauces including the homemade “sa cha” sauce with sesame, and a matsutake mushroom dip. There is also roast suckling pig marinated in black pepper, which gives the meat a robust, spicy aroma and finish, and another that's seasoned with fermented bean curd, which boasts tangier undertones.

Have this on its own or as part of the Royal roast menu, which includes other signatures, such as steamed soon hock in lotus leaf with preserved vegetables, and black chicken soup with fish maw.

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It’s the four-hands event many fans of elevated barbecued fare have been waiting for. On August 4 (3pm onwards), head chef Jake Kellie will be cooking alongside chef Ignacio Mattos of acclaimed Estela in New York (#80 on the World’s Best Restaurants list) to offer a delicious lineup of their greatest hits.

Expect Kellie to serve up the likes of onglet steak or the 45-day dry-aged Mayura beef, which complements Mattos’ beloved dishes of potato and raclette croquettes topped with uni and caviar; endive salad with walnuts, anchovy and ubriaco rosso; and lamb ribs with charmoula and honey.

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