Chef de cuisine Kuldeep Negi’s latest Tandoori Festival menu pays tribute to tandoor cooking. This classic North Indian cooking method is a time-honoured craft that uses charcoal-fired traditional clay ovens to achieve smoky aromas. Whet your palate with street snacks like the bhel puri cone, which consists of crispy puffed rice infused with tamarind chutney. Then, dig into creations from the tandoor, such as the flaky Norwegian salmon marinated in cheese and yoghurt before it’s gorgeously grilled. When it comes to mains, you won’t want to miss the chicken thigh, tandoori-grilled until succulent and juicy. It comes with masala green peas and a sesame seed chutney. Save room for dessert and indulge in the smoky tandoori-grilled apple jalebi. Available from now until January 19.

The first edition of Bedrock Origin’s Great Beef & Reef 2023 series is inspired by the four classic elements: fire, air, earth and water. Head down from January 11 to March 31 and savour a six-course dinner tasting menu featuring mouth-watering plates like the thyme butter king prawn. Inspired by the fire element, this dish features the juicy crustaceans pan-fried in a rich thyme butter. It’s wrapped in sheets of deep-fried nori tempura, adding texture to each bite. The dish is finished with an umami prawn mayonnaise and crowned with Japanese land caviar (tonburi). Meanwhile, the earth element is represented by the delicate Norwegian salmon cured for three-days and pan-seared until crispy.

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Executive Chinese chef Daniel Cheung is celebrating the Year of the Rabbit with a selection of festive menus. Go for the eight-course Opulence set menu and dig into tantalising dishes, beginning with the fortune yusheng dotted with Norwegian smoked salmon and poached lobster. Moving on, look forward to dishes such as the sauteed lobster bathed in an umami-filled black bean sauce, and steamed coral trout in light soy sauce. Still peckish? Top up your meal with a la carte dishes like the barbecued pork loin generously glazed with a sweet honey sauce. Available from now until February 5.

Welcome the Lunar New Year with this Parisian bistro’s Chinese New Year a la carte menu, inspired by seasonal produce. Start the meal by tossing to a prosperous year with its yusheng dotted with fresh Tasmanian sea trout and hamachi (yellowtail). Then, go for the Irish duck that is slow-braised until tender. Spice lovers can also savour the spicy Australian lobster, served in a sweet and spicy Singapore-style chilli sauce. End the meal on a sweet note with the bistro’s signature madeleines, complete with a dusting of five spice. Available from January 20 to 23.

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