Head down to Braci on April 25, where chef de cuisine Matteo Ponti has prepared an exclusive five-course degustation dinner to pair with some of the rarest fine wines from the Italian winemaking region of Piemonte. Look forward to wines like the Barbaresco Paje’ Riserva 2009 to pair with the salty allium punch of the bagna càuda, a dip made of garlic and anchovies, served with white asparagus and firefly squid. 

The most highly anticipated offering of the night is the Barolo 1964, Marchesi di Barolo, a beautifully aged wine with hints of tobacco, oak and spice. It pairs wonderfully with the maimoa lamb served with morel canederio, wild garlic, and vermouth jus by bringing out the lamb’s assertive, gamey profile. End the night with the magiostrella, a dessert made with strawberry, smoked chocolate, yogurt, and cardamom, paired with the Barolo Chinato, Pio Cesare. It’s a deeply aromatic wine spiced with 26 herbs, complementing the subtle kick of the cardamom in the dessert.

Chef Kenjiro Hashida’s new spring menu at his eponymous restaurant pays homage to the beauty of the sakura blossoms through a combination of the freshest ingredients from Japan and his artistic flair. The spring omakase menu opens with a beautifully-presented eight-item starter dish, featuring seasonal delicacies like hotaru ika (firefly squid) whose umami flavours are strongest only in the spring. 

Go on to feast on uni with chawanmushi (steamed egg custard), paired with tiger prawn and topped with lily root flower and mitsuba dashi sauce. It’s creamy and savoury, with a welcome textural contrast with the sweet, plump bite of the tiger prawns. Don’t forget the sakura mochi either, which pleases the eye with its light pink exteriors, filled with baked sea bream and shrimps, and served with a shoyu dashi sauce and pickled ume (Japanese plum).

Read more: Mizuki’s latest sushi and tempura omakase menu offers the best of both worlds

The spotlight is on Hungary at 15 Stamford by Alvin Leung, promising an eastern European feast that dances on the palate. From April 24 to 29, the modern Asian restaurant will be hosting executive chef Peter Bardos from Kempinski Corvinus Budapest for Hungarian Gourmet Week to cook up lunch and dinner storms that bring a taste of Budapest to the island.

Indulge in a three-course lunch or dinner with an optional wine pairing that starts with a luxurious foie gras terrine marinated with Tokaj wine. Go on to feast on highlights like the Mangalitsa tenderloin done ‘Brassó style’, marbled exquisitely and served with peas, confit potatoes, morel mushrooms and romano. End the evening with a delightful sponge cake somlói, a trifle served with walnuts, vanilla, and chocolate for a decadent sweet treat.

Get a taste of Filipino hospitality at Kubô, where chef Kurt Sombero has created a homely atmosphere fitting of a traditional Filipino ‘kubo’ stilt house. At its beating heart is the pugon, a wood-fired stove that leaves its indelible touch on every dish. You can see the pugon at the centre of the open kitchen, which injects a lively and convivial atmosphere throughout the whole restaurant.

Signature dishes like the house-aged duck breast are not to be missed, which is served alongside a fried duck leg confit and a sweet carrot purée to balance the aged smokiness of the duck. New dishes include the pork longganisa, an all-day breakfast classic with touches of Spanish influence. Sombero’s version sees a soy-marinated hamonado pork patty sitting atop toasted bread, then served with pickles, ikura, and a cured egg. It’s salty, umami, and decadently rich, making sure you’ll be leaving Kubô with a full stomach. 

Kubô, 80 Mohamed Sultan Road, 01-12 the Pier at Robertson, S(239013), +65 9645 8436

NOW READ 

Editors’ Picks: The best hawker dishes in Singapore

In full bloom: 6 prettiest floral cafes and restaurants in Singapore

Peach Blossoms executive chef Edward Chong on redefining Chinese cuisine for a new generation