Savour an epicurean Italian feast at Da Paolo’s flagship outlet at Dempsey, where a hearty menu of Italian delights await. Head down for brunch and dig into the likes of spicy shakshouka, comprising homemade Italian meatballs and free-range eggs bathed in an aromatic tomato sauce; and risotto cooked in flavourful lobster bisque and crowned with sauteed slipper lobster.
 
Of course, pizza is a must here—its hand-stretched Naples-style pizza is baked in a custom rotary wood-fired oven, resulting in a slice that is crispy on the outside with a chewy centre. Go for the Bianca, a decadent slice layered with eight different kinds of cheese ranging from smoked cheese to pecorino. It’s finished with a creamy smoked date cream and fragrant truffle honey. Book here.

Da Paolo Dempsey Restaurant & Bar, 01-13 Dempsey Road, Block 8, S(247696), +65 6261 3128

Those with a penchant for Japanese fare can head to Nijuuichi for delectable Edomae sushi, served omakase-style. Chef Marcus Yan helms the kitchen, serving up a menu that puts the spotlight on fresh seafood from Tokyo’s Toyosu Market. While the menu changes seasonally, expect dishes like the kanpachi carpaccio laced with caviar and uni; and trinity rice bowl. The latter is an indulgent bowl of fatty negitori, creamy uni and briny ikura on a bed of fluffy Japanese rice. Wash these down with Yan’s homemade umeshu (plum wine), made with sweet plums imported from Wakayama. Book here. 

Nijuuichi, 21 Duxton Hill, S(089604), +65 6950 8665

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Taking over the kitchen at 28 HongKong Street is American sandwich shop Park Bench Deli. Running every Monday throughout August, expect a menu that serves up mouth-watering dishes curated by the sandwich shop’s culinary team. Look forward to four exclusive dishes, among which are the pastrami Reuben bomboloni and ebi sandwich. The former is an indulgent creation that sees thinly sliced pastrami sandwiched in a fluffy bomboloni doughnut. The latter is a Japanese-inspired sandwich that sees fluffy bread layered with refreshing cabbage slaw, juicy ebi katsu patty, and togarashi mayo. 

Executive chef Eric Seow now helms Racines and has introduced a new semi-buffet dinner concept. Come hungry and dig into an exquisite line-up of dishes including salmon confit with caviar; honey-smoked duck breast; and country pate with cognac. For mains, choose from a range of dishes like the tender Wagyu flank steak accompanied with creamy mashed potatoes and quinoa; and Arborio risotto with juicy morel mushrooms and crème fraiche. Save room for dessert and end the meal with Racine’s signature Paris-brest, a classic French dessert of pate a choux generously filled with rich hazelnut Chantilly, caramelised hazelnut and chocolate sauce. Available from August 29. Book here. 

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