Father’s Day 2026: Where to treat dad for a special meal

LeveL33 invites families to gather over generous sharing feasts that celebrate the best of land, sea and brewery. Available from June 19 to 21, the limited-time specials showcase the venue’s signature ContemBrewery philosophy, pairing premium ingredients with beer-inspired touches. Sharing seafood platter features indulgent highlights such as Kaluga A&K caviar with housemade beer blini and crème fraîche, freshly shucked oysters with wheat beer ponzu and Yarra Valley salmon roe, ocean trout sashimi with nam jim dressing, and poached prawns served with smoked cocktail sauce. For those seeking a heartier centrepiece, the charcoal & wood-grilled Australian angus ribeye on the bone stars an impressive 800g ribeye, grilled over charcoal and wood fire and accompanied by grilled asparagus, truffle potato purée and heirloom tomato salad.

Fathers dining on 21 June will receive a complimentary first half pint of LeveL33 craft beer, while additional half pints will be available at a special Father’s Day price throughout the day. Freshly brewed on-site by brewmaster Gabriel Garcia, the brewery’s range spans crisp lagers and refreshing wheat beers to bold IPAs, rich stouts and house porters—making it easy to raise a glass to dad.

Fysh at The Singapore Edition reimagines the Father’s Day Sunday roast as a leisurely, seafood-led celebration made for lingering conversations and generous plates shared across the table. The à la carte sharing menu begins with Little Joe grass-fed beef tartare lifted by mustard, shallot and tarragon, served with brioche. From there, the richness builds with Wagyu hanger steak paired with potato pavé and kerabu paku, before the charcoal-grilled blue speckled grouper arrives as the centrepiece, glazed in fragrant pineapple sauce and served with peanut sauce, mushroom fungi and grilled fioretto. A finale from the signature dessert trolley—featuring the bourbon whiskey chocolate tart among others—brings a suitably indulgent close. Every guest is welcomed with a glass of Champagne Louis Roederer Collection 246, setting the tone for a toast to dad.

Just in time for Father’s Day, The Coach Restaurant at Jewel Changi Airport is introducing Sunday Prime Rib, a new weekly ritual that channels the timeless charm of New York's grand steakhouses. Launching on the first Sunday of June, the experience centres on a dry-aged prime rib carved tableside from a rolling trolley, bringing a touch of old-school theatre and hospitality to the dining room. Aged in-house for 20 to 25 days in collaboration with local meat specialist Butcher Box Singapore, the beef is finished with rendered fat infused with smoked corn husks and Woodford Reserve bourbon, underscoring the kitchen’s attention to craft and detail.

The Sunday offering includes a choice of two sides, while a silver-service-style baked russet potato allows diners to personalise their toppings tableside. On June 21, the restaurant will present a special Father’s Day edition featuring USDA Prime Striploin from Linz Chicago, with fathers enjoying a complimentary Coach beer or Woodford Reserve Old Fashioned. For those looking to extend the celebration, exclusive free-flow beverage packages will also be available for the occasion.

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For families looking to mark Father’s Day with a lavish brunch on 21 June, Town Restaurant at The Fullerton Hotel Singapore is pulling out all the stops with an indulgent spread designed for sharing. Fresh seafood on ice takes centre stage alongside made-to-order soft-shell crab croffles topped with ikura and mentaiko mayonnaise, while the carving station showcases hearty favourites such as slow-roasted prime rib, salmon en croûte and crispy pork knuckle. Local flavours are equally well represented, with comforting dishes including slipper lobster laksa and spicy chilli crab served with mantou.

Adding a touch of exclusivity to the occasion is the Glenfiddich Whisky Vertical Tasting x Nomad Caviar Masterclass. Fathers can savour three distinguished expressions—Glenfiddich 21 Year Old Gran Reserva, Glenfiddich 22 Year Old Gran Cortes and Glenfiddich 23 Year Old Grand Cru—paired with sustainably sourced premium caviar, making for an elevated Father's Day celebration that balances indulgence with refinement.

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If your father appreciates a well-marbled cut of beef and the conviviality of cooking over live fire, Gu:um offers a compelling option this Father’s Day. On June 21, fathers who order the restaurant’s à la carte Jeju Hanwoo Lower Loin will receive a complimentary 50 per cent portion upgrade, allowing the family to savour even more of the prized Korean beef at no extra cost.

The occasion also provides the perfect introduction to head chef Sanggil Byeon’s new menu, Hanwoo & Namul, which explores the interplay between premium Korean beef and the understated elegance of seasonal vegetables. Inspired by a temple food workshop led by celebrated Buddhist nun Jeong Kwan, the menu balances indulgence with restraint through dishes such as yukhwae jeon crowned with beef tartare, green tea noodles tossed with perilla oil and charred spring onion dressing, and a generous sharing platter of 1++ Hanwoo, Jeju pork collar, tiger prawns and grilled accompaniments. It is a feast that speaks not only to the quality of Korean produce, but also to the traditions and flavours that have shaped Byeon’s culinary journey.

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At Wolfgang Steakhouse, Father’s Day is marked with a hearty, comforting menu designed for an indulgent shared celebration. The meal begins with a rich short rib beef barley soup, slow-cooked for depth and savoury warmth, before moving into a choice of mains: a classic 100% USDA Prime New York strip loin or tender lamb chops, both served as centrepieces for the occasion. Sides are served à la carte-style, ranging from creamy mashed potatoes and indulgent creamed spinach to lighter grilled asparagus or crisp steak fries.

To finish, a warm slice of nutty pecan pie brings a familiar, homely sweetness to the table. For a spirited accompaniment, Father Knows Rum is a refined blend featuring hōjicha-infused rum, Antica Formula and Angostura bitters, lifted with orange zest. Each table will also receive a complimentary Polaroid photograph—a simple keepsake of the day’s shared moments—with reservations recommended to ensure availability. The menu is available from June 14 to 21.

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Tiffin Room at Raffles Hotel Singapore presents a celebratory set lunch menu alongside a reduced à la carte selection for dinner on June 21, offering families an elegant way to mark the occasion over the restaurant's signature North Indian cuisine. Curated by chef de cuisine Kuldeep Negi, the experience unfolds as a shared feast designed for convivial dining, with both non-vegetarian and vegetarian menus available.

The non-vegetarian menu opens with moon dal chille chaat, layered with bright chutneys and gentle spice, followed by chutney wali macchi, where black cod wrapped in banana leaf is lifted with mint chutney and olives. Main courses move through dum ka murgh, a richly spiced chicken curry, saag methi ka gosht with its deep notes of lamb and spinach, and jhinga malai curry, which brings a fragrant seafood dimension to the table. The vegetarian counterpart offers its own expressive journey, from dahi jaitun ke kebab to gucchi bhuttey ki subzi, palak paneer kofta and masala channa dal, before both menus conclude with Kashmiri subz pulao, assorted breads and a refined pistachio chantilly dessert.

For Father’s Day weekend, Mandarin Oriental, Singapore revives its collaboration with Porsche Singapore for the return of its Dine and Drive experience, available on June 20 and 21 . Held at the Lobby Lounge, the afternoon unfolds as a polished pairing of hospitality and performance, combining a curated afternoon tea with the rare opportunity to take a 30-minute test drive in either the Porsche 911 or the fully electric Taycan, alongside a commemorative Porsche key ring to mark the occasion.

The tea service is all about indulgence and precision, from savoury bites such as beef medley savoury balls with caramel depth and Bavarian bites layered with camembert and cream cheese, to sweets that echo both brands’ signatures, including a Porsche crest-inspired fruity-nutty creation, a citrus-laced beer mousse cake, and a chocolate sablé finished with Mandarin Oriental's emblematic fan motif. The experience will also be available throughout June, offering a longer window to celebrate in style.

At Gilmore & Damian D’Silva, June is dedicated to memory, lineage and the quiet endurance of family recipes. In honour of Father’s Day, the restaurant brings back four cherished Eurasian à la carte dishes rooted in the cooking of Gilmore D’Silva (affectionately known as “Pop”) whose precise, generous approach to food continues to shape the kitchen today. Available from June 1 to 30 across weekday dinners and weekend lunch and dinner service, the selection forms a month-long tribute curated by chef Damian to the grandfather–grandson bond at the heart of the restaurant.

That connection is deeply personal. Gilmore, a man of discipline and breadth—from detective work to decades of service at the Supreme Court—was also the family’s culinary north star, preserving only his most complex recipes in writing while passing the rest down through practice. From the age of eleven, Damian began learning those dishes at his grandfather’s side, a ritual that has become the foundation of his cooking today. The return of smoked pork knuckle dhalcha, Pop’s sambal king prawn, chicken vindaloo and green mango sambal is less a revival than a continuation. These are flavours carried forward, reinterpreted through memory, and served in the spirit of generosity that defined Pop’s table.

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Celebrations for dads extend beyond a single day at Jin Ting Wan, where from 1 June to 30 July a curated selection of seasonal summer specials showcases the depth and elegance of Cantonese culinary tradition. The menu draws on carefully sourced produce from across China, highlighting terroir and ingredient provenance at their seasonal peak — from the prized Mata Lake lotus root in Shandong, known for its exceptional crunch and purity, to winter melon and hairy gourd from Shunde, celebrated for their delicate texture and clarity. These are paired with premium dried and preserved ingredients such as conpoy, bird's nest and Alaskan crab, with flavours developed through time-honoured techniques including double-boiling and slow braising.

The resulting dishes balance refinement and comfort, with highlights including chilled fruit lotus root, double-boiled Shunde winter melon soup with bird's nest and eight treasures, stuffed hairy gourd with conpoy, and braised "white jade" bitter melon with horsehead fish. The experience concludes on a cooling note with double-boiled hashima with snow lotus seeds and Xinjiang melons. Thoughtfully curated Chinese tea and wine pairings further complement the menu, enhancing its delicate flavours while reinforcing its seasonal, restorative character.

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Chef Paul Pairet returns to Singapore with The Good Brunch at Moutarde, Resorts World Sentosa, a weekend ritual that makes for a perfect celebratory feast for Dad. Running every Saturday and Sunday from 11.30am to 3pm, the experience brings Moutarde’s bistro à la française sensibility to long, leisurely afternoons, unfolding across buffet counters, dishes made à la minute and the restaurant's signature carvery.

The Good Brunch is guided by a philosophy of abundance without excess, and pleasure without formality. Guests begin with a generous spread of starters—from Pairet's egg mayo to charcuterie and cheeses—before moving into freshly prepared dishes such as French onion soup, cheese soufflé and classic egg preparations. The experience continues at the carving station with rotating favourites including wood-oven roasted prime rib, chargrilled chicken Américaine and suckling pig shoulder ham, before concluding with nostalgic sweets such as The Good Waffle and The Real French Toast. The beverage programme extends the experience further, from soft free-flow selections to boozy and Champagne upgrades designed for celebratory, unhurried weekends.

For a Father’s Day meal with a difference, Bouillon Gavroche—Asia's first traditional Parisian bouillon—offers a timely new arrival at Mandarin Gallery. The restaurant introduces a 19th-century Parisian dining tradition to Singapore, one rooted in simplicity, generosity and conviviality, and now experiencing renewed popularity in France itself. Distinct from both brasseries and bistros, bouillons are built around the pleasure of everyday French cooking shared at the table, making it an apt setting in which to treat fathers to a warm, unpretentious celebration.

Founded by father-and-son restaurateurs Frédéric and Jean Colin, the 70-seat all-day dining restaurant is conceived as a welcoming space for easy, return visits. It is a fitting reflection of its origins in Paris, where bouillons brought together people from all walks of life over comforting classics. From its beginnings near Les Halles in 1855 to its arrival on Orchard Road today, the concept carries forward a legacy of hearty, accessible dishes and shared meals—offering a nostalgic yet timeless way to mark Father's Day over simple French fare done well.

Skip the usual Father’s Day gifts and gather around the table instead. To mark its 15th anniversary, Esquina is bringing back a selection of its most beloved tapas for a limited-time menu that offers a delicious trip down memory lane. Available for lunch on June 20 and 21, the highlights include Cadoret oyster dressed with jalapeño ponzu and salmon roe, squid croqueta with ajoarriero salsa and saffron aioli, and pulpo pintxo featuring grilled octopus and txistorra sausage, alongside crowd-pleasers such as Ibérico Ham and Esquina’s legendary cheesecake.

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