Even if we're only half way to the weekend, there's always a reason to have a bit of after-work fun. Which is why Andaz Singapore has launched the Andaz Kitchen Party @ Alley on 25, held on Wednesdays and Thursdays, from 6pm to 9pm.

During these golden hours, you can also wash all that food down with free-flow pours of reds, whites and the Andaz Pale ale, created exclusively for the hotel, in collaboration with Red Dot Brewhouse. Small bites are on the house, too, the likes of duck rillettes, chicken wings and aioli, French fries, and a rotating variety of cheeses—expect to find edam, taleggio, brie and fourme d’ambert served atop breads from Tiong Bahru Bakery.

Alley on 25 |  5 Fraser Street, S(189354) | 6408 1234

Just in time for your Father’s Day celebration, this steakhouse has launched its offer of a whopping grilled-smoked bone-in Rosedale Ruby sirloin (1kg), available throughout the month. The steak is seasoned with the chef's secret marinade, then skillfully grilled on an open-flame charcoal grill for that alluring woody char and aroma. It’s finished with a sprinkle of fragrant dried rose petal salt and served with two complimentary sides.

For bigger parties, you can include other cuts that also come with a special wine package: two-hour free-flow of select reds and whites at $15 (Sunday to Thursday) or 50 per cent off selected wines by the bottle (Friday and Saturday).   

Since it was launched in March, it seems like Impossible Foods have been the talk of the town, with many chefs offering dishes starring this meat alternative. The latest to get on the bandwagon is local food doyenne Violet Oon, who presents it not as a burger but as her signature satay.

These skewers of plant based alternatives are seasoned with a mix of herbs and spices, including lemongrass, chilli, shallots, coriander and cumin powder, and grilled over an open flame for that caramelised char. Served with the quintessential peanut sauce topped with pineapple puree, the dish is available at Violet Oon Singapore Satay Bar & Grill and Violet Oon Singapore at Jewel from June 5.

A champagne event is almost always better when you’re joined by the maison’s expert, who can explain the bubbly’s nuanced qualities. That’s what you can expect at the Champagne Taittinger four-course dinner on June 14, during which export director Nicolas Delion will take guests through the brand’s colourful history and signature pours.

After a delectable amuse bouche of pumpkin pannacotta layered with a silky goat cheese cream and a sprinkle of croutons, you’ll be served with salmon done two ways (salmon tartare and salmon mousse) paired with the Taittinger Brut Reserve NV.

You have three choices for mains: the melt-in-the-mouth sous-vide iberico pork chop adorned with fondant potato, grilled asparagus and natural jus; cereal-crusted halibut fillet with a beautiful cauliflower puree, glazed broccolini and lemon beurre blanc; and truffle risotto—all go exceedingly well with the crisp Taittinger Prelude Grand Cru NV.