The best Valentine’s Day menus to savour in Singapore

This Valentine’s, Somma invites couples to share in the warmth of Puglia with Folklore, its new seasonal menu from chef-partner Mirko Febbrile. Inspired by the rituals, festivals, and communal gatherings of his homeland, the six-course experience transforms familiar ingredients into moments of intimacy and celebration. Guests can toast to connection with warming potatoes served in a carved beeswax cup, before indulging in the festive blue lobster - razor clams – koji – smoked trout roe – bergamot, a dish that balances generosity and elegance with every bite.

The journey continues with heartwarming interpretations of winter staples, from the smoky richness of ditali – eggplant – lardo di colonnata – red chimichurri to the tender, slow-cooked mountain lamb – pumpkin ceviche – blood orange – arctic thyme, meant to be savoured together. Desserts by pastry director Jeanette Ow, including chestnut – clementine – preserved blackcurrant, add a sweet, reflective close, while the intimate design—echoing fire, embers and earthy textures—sets the perfect backdrop for lovers to linger, reconnect, and celebrate the quiet joys of sharing a meal together.

The Folklore menu is available until March 2026.

Read more: The best restaurants in Puglia, Italy, according to chef Mirko Febbrile

At Mogā, love comes with a playful edge. The izakaya sharing menu begins with Miyazaki oysters, two briny jewels lifted by yuzu ponzu, umibudo sea grapes, caviar and chives, followed by spicy salmon maki, where sriracha mayo and furikake bring heat and texture in equal measure. A comforting crab broth, simmered with snow crab, shiitake mushrooms and dried scallops, finished with a drizzle of crab oil, warms both lips and heart.

For mains, choose between a perfectly seared Angus ribeye with broccolini, garlic chips and kombu butter, or a seafood curry udon brimming with mussels, prawns, squid, sweet corn and pickled cucumber. Dessert teases with green heart: yuzu curd layered with strawberry cream, almond sable and matcha ganache. Raise a toast to romance with the mystery love cocktail or take indulgence up a notch with oyster shots in a naughty bath of Don Julio Bianco, spiced pink guava and lime.

The menu is available for dinner on February 14

Also read: Moga at Pullman Singapore Hill Street: Izakaya spirit and cocktails with soul

This Valentine’s, Butcher’s Block presents the Imua  tasting menu, a wood-fired culinary journey curated by chef de cuisine Jordan Keao. Anchored in the Hawaiian philosophy of “moving forward with strength and spirit,” the evening opens with an exquisite quartet of canapés, from the silky big eye ahi tuna poke tartlet crowned with premium osetra caviar to the delicate bafun uni tartlet with rosella.

The menu unfolds with lomi lomi of kombu-cured tuna paired with a refreshing tomato sorbet, and the indulgent kalua pork confit with smoked egg yolk and sweet potato purée. Signature mains elevate the table further: huli-huli dry-aged duck and Blackmore Farms Wagyu beef, served with bone marrow potato purée and crispy beef tendon chicharron. The finale is a poetic gâteau aux fruits, layered with gingerbread sablé and spiced rum ice cream, accompanied by a glass of Dom Pérignon Brut 2015—perfectly timed for a night of romance and refinement.

The Imua tasting menu is available on February 13 and 14.

Don’t miss: How Butcher’s Block chef de cuisine Jordan Keao was inducted into the exclusive Dom Pérignon Society

Dolce Vita sets the stage for romance this Valentine’s Day with a thoughtfully composed menu that leans into Italian finesse while celebrating indulgent, seasonal luxuries. The evening begins with aragosta bella vista, where delicately poached lobster meets zucchini and lobster tartare, uplifted by a silken crustacean sabayon that lends richness without excess. Comfort follows with brodo di anatra, a deeply flavoured duck broth cradling morel-stuffed raviolini, before the risotto caviale e barbabietola offers a striking centrepiece—earthy beetroot risotto layered with creamy burrata and the saline pop of oscietra caviar.

For mains, guests may choose between the refined elegance of pan-seared halibut paired with cauliflower cream and black truffle, or the deeply satisfying Manzo Wagyu, a braised Wagyu short rib served with sweet potato, vibrant green herb purée and pickled onions for balance. The experience concludes on a fragrant, romantic note with rosa, a dessert marrying raspberry and rose with hawthorn guava confit and mascarpone, bringing a gentle sweetness to a menu designed for lingering over candlelight and conversation.

The dinner menu is available on February 14.

Read more: The best restaurants to book in Asia when you want to impress your guests

At this meat-centric restaurant, Valentine’s Day is celebrated with a thoughtfully curated set dinner that celebrates both individuality and togetherness. The evening begins with refined starters such as gently poached Sakoshi Bay oyster, artisan burrata from Puglia, and Hokkaido scallop crudo, before moving into the comforting, earthy notes of a sunchoke velouté. 

The highlight arrives with the hay-smoked Greater Pinnacle chateaubriand paired with butter-poached Maine lobster—a dramatic centrepiece designed for sharing. The experience concludes on a playful note with Love is in the Air, a whimsical medley of sweets crafted to capture the spirit of romance. Guests can further elevate the evening with an optional three-glass wine flight, featuring Robert Mondavi Chardonnay 2022, Robert Mondavi Private Selection Pinot Noir 2022, and Mitolo ‘Jester’ Shiraz 2022.

The dinner menu is available from February 13 to 15.

Set within the verdant surrounds of The Singapore Edition,  Fysh presents a four-course Valentine’s Day dinner that reflects the restaurant’s progressive scale-to-tail philosophy. Celebrating the best bounty of both land and sea, the menu opens with a trio of refined bites, including sea urchin toast with salted chive butter, a fish liver tart accented with rose wine gel, and lobster roulade lifted with fennel, yuzu kosho and laksa, before moving into langoustine linguine enriched with lemon-smoked cream and caviar.

Two main courses highlight Fysh’s surf-and-turf sensibility. Charcoal-grilled Hiramasa is paired with savoy cabbage, bonito beurre blanc and sakura ebi, followed by lychee wood–smoked Josper rump cap accompanied by fioretto, parsnip and truffle jus. The experience concludes with a light yet indulgent dessert of lychee parfait, raspberry sorbet and Madagascar vanilla yoghurt gelato—a fittingly elegant finale for an evening designed to impress.  The menu is inclusive of a welcome glass of Charles Heidsieck Rosé Réserve NV.

The menu is available for dinner on February 14.

Don’t miss: Hotel Review: What it’s like to stay in the Edition penthouse at The Singapore Edition

This Valentine’s Day, Highhouse invites couples to linger over a dining experience designed for shared moments and quiet conversation. Set against sweeping city views, the lunch and dinner menus celebrate fine ingredients with thoughtful pairings, offering a romantic escape above the bustle of the city.

The lunch menu features Jamón Ibérico de Bellota with Piedmont hazelnut and Spanish persimmon, Brittany blue lobster tail with Sturion caviar and saffron crustacean sauce, Patagonian toothfish with Sardinia bottarga and asparagus, and Arita A5 Wagyu striploin with black truffle and porcini. Desserts include a strawberry and flower creation, with grapefruit sponge, fromage blanc mousse, Amaou strawberry and flower consommé, finished with prosecco grape sorbet. Dinner presents a more extensive tasting journey, including Bluefin tuna tartare with Sturion caviar, Ecuadorian prawn with dashi shoyu ikura, and crustaceans fideuà.

The menu is available for lunch and dinner on February 14.

NOW READ

7 chocolate cultures across Asia and the Middle East worth knowing

6 flavour pairings that work, from chocolate to watermelon

Inside 7 romantically designed restaurants around the world