This popular seafood restaurant has given its signature snapper pie—a mainstay on its regular menu—a delicious local twist. While the mix of beautifully cooked white snapper and vegetables is still served cocooned in a crisp pastry, its truffle-infused sauce has been swaped with an umami-laden laksa broth, resulting in a savoury and comforting dish for sharing.   

(Related: Alain Ducasse’s Useful Guide To Ordering Seafood In French)

This restaurant's newly minted executive chef Armando Aristarco did not waste time getting familiar with our national dish. In fact, he's decided to give our beloved chicken rice an Italian spin by presenting the dish as balls of fragrant rice that are coated in bread crumbs and then deep-fried until golden brown. Bite into the crisp shell to reveal the flavourful filling of chicken and rice. These come with your usual dips of chilli, ginger puree and soya sauce. The exclusive dish is part of Aristarco’s five-course National Day menu, available until August 11.

(Related: Where Do The Top 20 Chefs In Singapore Go For Their Hawker Fix?)

Here’s another locally-inspired burger you don’t want to miss. It might sound difficult to imagine, but this is a burger version of Singapore chicken rice. It comprises of two chicken patties—one that’s been marinated in ginger and garlic, and cooked sous vide; the other’s a spiced chicken thigh that’s oven roasted to a delicious crisp. These are topped with cucumber and scallions, and served between brioche buns. Generous lashings of chilli sauce, fiery ginger jam and ginger mayo round off this creative offer. Available until August 14.

Potato Head | 36 Keong Saik Road, S(089143) | 6327 1939 | sg.reservation@pttfamily.com 

(Related: Popular American Burger Joint Five Guys Is Coming To Singapore)

Those who enjoy a steaming bowl of bak kut teh will love executive chef Nicky Ng’s creative rendition, made just for the National Day celebrations. The draw is in the flavoursome broth, crafted using a secret concoction of fragrant of herbs and spices, but instead of meaty pork bones, you get chunky abalone. Served as part of a special five-course set, available throughout the month of August.

(Related: Cantonese Restaurant Mitzo Shines The Spotlight On Mod-Sin Cuisine)

Part of this Cantonese restaurant’s locally-inspired dim sum bites is this delectable creation that combines two of our favourite things to eat: xiao long bao and bak kut teh. The familiar pork dumplings are filled with a savoury bak kut teh stock, prepared using pork rib, chicken feet and herbs. Available for lunch until August 31.

(Related: Violet Oon’s ‘Crazy Rich Asians’ Dumpling Recipe)

We've grown to crave a good burger almost as much as we do a well-made serving of beef rendang. And while we've had our fair share of locally-inspired burger creations, it's nice to see this popular German burger joint embracing the festivities with its version of the rendang burger. This limited offer features a thick and juicy beef patty, sliced tomatoes, lettuce and caramelised onions sandwiched between two fluffy buns. The final touch is a generous lashing of housemade and piquant rendang sauce. Available until August 31.

Hans Im Glück | International Building, 362 Orchard Road, S(238887) | 9750 1488

Inspired by veteran chef Damian D’Silva’s penchant for preserving culinary traditions, chef Jeremmy Chiam is offering his update on this hearty Singaporean favourite by using Australian beef cheek. It's seasoned overnight with a mix of local spices such as galangal, lemongrass, dried chilli, ginger, garlic, shallots, then stewed for four hours for a delectably tender bite. Available à la carte throughout the month.