Where to eat in Singapore this week: Canchita, Butcher's Block, Bistecca Tuscan Steakhouse and more

Those who want to indulge in 59 Hutong Yakiniku’s premium barbecue meats can now do so with greater privacy and intimacy with its new second level dedicated to  exclusive private rooms, perfect for quiet nights out with loved ones. Indulge in new offerings like the Australian Wagyu tongue prosperity bag, which is a dumpling wrapped with sliced beef, scallions and onions, as well as a Japanese A5 Wagyu hamburger steak. Refresh the palate with the restaurant's array of sides, including a yuzu daikon radish and a chilled Japanese dressing onion, which sees chilled Japanese onion paired with Japanese mustard seed.

59 Hutong Yakiniku, 35 Boat Quay, S(049824), +65 6235 3818

Another place to satisfy your steak craving is Yen Social, which has come up with new yakiniku-inspired specialities. Take the whisky dry-aged Wagyu ribeye, which shocks the palate with a flavour and texture imparted by Kavalan whisky. Elsewhere, a 21 days dry-aged Wagyu ox tongue steals the spotlight, pleasing with its softness and tenderness. For large groups, there are also sharing platters and even a large format, dry-aged Wagyu tomahawk made for indulging with loved ones.

Yen Social, 7 Fraser Street 01-25/26, Duo Galleria, S(189356), +65 8669 6788

Read more: New Restaurant Alert: Chef Dario Cecchini opens Bottega di Carna at Mondrian Singapore Duxton

Open Farm Community’s new menu is all about the communal experience of feasting on wholesome farm-to-table dishes, perfect for a lazy Sunday afternoon. Designed for diners to mix-and-match large and small plates, whet the palate with refreshing sides like heirloom tomatoes paired with strawberries, shiso ponzu, and caperberries for a tart start to a hearty meal. Fill up on veggies with the seasonal vegetables platter, which features an array of vegetables in various styles including raw, grilled, salt-baked and tempura. There is also a variety of protein plates, including the Balinese salt and kaffir lime cured snapper and the char-grilled Koji aged beef, served with garam masala and a laksa chimichurri.

Open Farm Community, 130E Minden Road, S(48819), +65 6471 0306

You no longer need to go to Peru to have a taste of Peruvian street food. At Canchita on August 3, indulge in a Peruvian Street Food Fiesta where chefs Daniel and Tamara Chavez will be cooking up a storm for guests seated at two long communal tables. Classic plates like the ceviche carretilla, a marinated red snapper tartare, as well as anticuchos con pancita (beef heart and pork tripe skewers) will be served. Perennial favourites such as the house-made potato croquettes stuffed with beef stew and the maiz, papas and salsas andinas—a sharing starter of Andean and white corn and crispy potatoes—ensure that the there will be happy bellies all around the table.

Those who are fans of chef de cuisine Jordan Keao’s wood-fired cuisine at Butcher’s Block and his counterpart Matteo Ponti’s progressive Italian food at Braci are in for a treat. On August 6, the two are coming together at Butcher’s Block for an exclusive multi-course menu that will ignite the senses. The duo do not shy away from bold flavours, such as the “Smoke in the Water” course, where smoked kingfish and eel with seaweed are brought to the fore by ponzu. Also indulge in other delights like the “Butcher’s Ossobuco”, an indulgent bone marrow served with Wagyu sukiyaki and Parmigiano Reggiano, or the red mullet cooked acqua pazza style with laksa oil and Shishito pepper for a local twist.

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