Chef-owner Masanao Saito has prepared a brand new omakase tasting menu for likka, the gentle period of mild and pleasant weather before the blaze of full-blown summer. With a menu encapsulating his bold flair of traditional Japanese technique and European contemporary sensibilities, you’ll be treated to the freshest Japanese produce such as the Amami tuna tarutaru (tartare), paired with summer truffle, capers, Italian parsley and onions that’s refreshingly tart and umami. Don’t forget the sea urchin with Oscietra caviar, an indulgent delicacy that’s served atop brioche, or the charcoal-grilled unagi served with bamboo shoot kinome risotto. Paired with sake from Nakamura Sake Brewery, famed for using crystal-clear groundwater from the nearby Aki river, this will be a dining experience you don’t want to miss.

Masa Saito, 6A Shenton Way, 1-04 OUE Downtown Gallery, S(068815), +65 9052 8810

Exclusive wine club 67 Pall Mall is launching a new Resident Chef series, where Singapore-based chefs will hold a residency for three months, producing food that pair perfectly with the club’s extensive wine collection—the largest in Southeast Asia. From now till August 31, find chef and co-owner Jérémy Gillon, who will be presenting his vegetable-forward culinary philosophy perfected at Restaurant Jag, highlighting gems of the season. White asparagus, for example, are presented three ways—braised, brunoised, and ice-cream—served alongside roasted rice vinaigrette, while unexpected flavour combinations like a black garlic dessert sees an aged bulb of black garlic in crème brûlée with ice cream and a caramel base, pairing impossibly with smoked chocolate ganache and cocoa nib tuile. 

67 Pall Mall, 1 Scotts Road, 27-00 Shaw Centre, S(228208), +65 6797 6727

Read more: 67 Pall Mall Opens: All About Singapore’s Biggest Private Members’ Wine Club

Speaking of wine, you won’t want to miss out on Amò’s Ca’dei Frati wine dinner on July 5, where wines from the Ca’dei Frati winery in Sirmione, Italy will be presented alongside Amò’s hearty Italian fare. A wild turbot ravioli, for instance, paired with Mazara red prawns, clams, and crab cioppino (fish stew) pairs perfectly with the Lugana i frati 2022, a white with notes of iodine that blooms with hints of apricot, almond, and candied fruit.  Don’t miss out on the Angus short rib served with portobello mushrooms and salt-baked beetroot, which meets its match with the Ronchedone Vino Rosso 2020, a rich red that is redolent with notes of balsamic and jam with red fruit and blueberries. 

Executive chef Pete Smit has come up with a Chef’s Wine List, a selection of natural wines that will change regularly based on availability. With a red and white on tap by the glass and four to five bottles of red and white each, the list represents a range of flavour profiles that ranges from elegant to mineral and complex. It’s a dynamic wine selection that’s perfect for the range of Smit’s open-fire cuisine, including his lamb tartare with smoked emulsion and cured yolk, as well as highlights like smoked beef neck with kimchi.

Underdog Inn, 115 Amoy Street, Gemmill Lane, 01-03 Along, S(069935), +65 8751 0354

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