Where to Eat in Singapore This Week: Clove, Wolfgang’s Steakhouse, Peppermint, Ya Ge, The Marmalade Pantry

Need a midday pick me up? Head to Wolfgang’s Steakhouse for a luxurious afternoon tea session. Bring your appetite and tuck into a wide selection of bite-sized gems. From the savoury menu, you have the likes of juicy aged beef crostini and katsu chicken sandwich. Meanwhile, dessert lovers can dig into a selection of classic creations, including the tangy key lime tart and the decadent New York cheesecake. What’s an afternoon tea session without tipples? Complete the experience with refreshing cocktails like the Fiji Breeze, which boasts aromatic notes of Osmanthus, green tea and cucumber. Book here.

Executive chef Chan Tuck Wai presents a delectable spread of Taiwanese fare at this halal-certified buffet restaurant this month. Look forward to an array of traditional favourites, starting with the country’s most iconic comfort food—scallion egg pancakes. Then, dig into other classic dishes including heart oyster mee sua, crisp Taiwanese sesame chicken, and juicy flame-grilled diced beef cubes. Available from now until July 31. Book here.

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A new month means a new menu for Ya Ge. This month, executive chef Tse Chi Leung has curated a new menu that puts the spotlight on premium seasonal ingredients and traditional Cantonese cooking techniques. Savour innovative dishes like the roasted floral infused chicken. The signature chicken dish is infused with aromatic floral tea for over five hours before fire-roasted until tender. It’s finished with a sprinkle of fried tea leaves for an additional crunch. Other standouts include the succulent diced beef wok fried with aromatic black garlic sauce; and steamed marble goby bathed in supreme soya sauce. Available from July 11 to September 30.

Ya Ge, 1 Tras Link, Level 3 Orchid Hotel, S(078867), +65 6818 6831

This bistro has expanded its dessert offerings with the introduction of three new cake flavours: pandan gula melaka, berriolette shortcake and salted Biscoff cheesecake. Inspired by the local ondeh ondeh kueh, the pandan gula melaka is a light and fragrant slice comprising layers of airy pandan sponge cake, Chantilly cream and a caramel-like coconut gula melaka sauce. The cake is finished with more Chantilly cream followed by a thin layer of toasted coconut shavings, for added texture. Another light and refreshing cake, the berriolette shortcake is lathered with a berriolette jam of raspberries, blueberries and violet.

The Marmalade Pantry (multiple outlets), 100 Peck Seah Street, 01-01 Oasia Hotel Downtown, S(079333), +65 6385 0741

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