Italian chef Daniele Sperindio is now the chef-owner of Art, and has renamed the restaurant Art di Daniele Sperindio in January of this year to emotionally connect with his guests and “tell tales of my land and experiences, expressed through food, from an Italian point of view”. 

His Ligurian heritage and global experience—having worked at renowned establishments such as Antica Osteria del Bai, Alinea, Narisawa and Atlas—are reflected in his ‘conversation cuisine’ with the likes of La Superba, comprising taglierini made with 32-yolks (and no water) infused with an intense stock made with clams and stock fish, and finished with a touch of parsley butter, taggiasche olive purée, and shavings of yellowfin tuna bottarga. The part two of this dish comes in the form of Giradito, long flat noodles stuffed with aged Challans duck ragout, aromatic herbs and jellified boscaiola.

If you have any doubts about the possibility of pairing wines with Chinese food, let Wan Hao Chinese Restaurant assuage your worries. On June 21, Wan Hao will be collaborating with Wither Hills New Zealand to deliver a five-course wine dinner, featuring a range of whites, reds, and rosés from Wither Hill’s catalogue of sustainable wines. 

Start the meal with a trio of appetisers that include gold caviar with marinated foie gras roll, a Hokkaido sea urchin with crispy lobster toast, and a crispy cream crab with avocado lemon sauce. These premium delicacies are paired with the Wither Hills Wairau Valley Sauvignon Blanc, a light and crisp pour that’s nonetheless complex and perfect for whetting the palate. Go on to savour a pan-seared Irish duck breast, marinated with red rice wine yeast paste and served with a shredded braised duck leg puff. The gamy meats are balanced by the slight acidity and funk of the marinade, and matched better still by the Wither Hills Wairau Valley Rosé, a fruity expression with hints of wild strawberries and cream, and just enough tannins to stand up to the rich duck breast. 

Executive chef Kirk Westaway’s latest spring menu pays tribute to Modern British dining with delectable vegetable-forward dishes. The lavish meal begins with British-inspired snacks such as the juicy Alaskan King crab leg. It’s beautifully grilled and marinated in a medley of brown butter, soy sauce, garlic, lemon juice and spices. Then, savour new and classic creations like the comforting burnt leek and potato soup, beautifully roasted langoustine atop a bed of sweet english peas, and French asparagus glazed in seaweed butter. Stay for dessert and dig into the strawberry pie, an indulgent treat featuring a gula melaka biscuit base meticulously layered with custard, sweet strawberries and strawberry jam.

Read more: Singapore’s Kirk Westaway guest judges on the latest episode of Top Chef: World All-Stars

Kick back on Saturday night at Spago Bar & Lounge with a special edition of its monthly “Shades of Spago” event, which will be collaborating with Artemis Grill & Sky Bar in a collaborative menu for one night only on June 24. 

Pairing Spago’s handcrafted cocktails are 15 Mediterranean-forward creations that include a grilled Spanish octopus served with chorizo and smoked potato. Artemis Grill’s signature dishes like the Moroccan lamb chop with green chermoula, pomegranate relish and curry leaf will also be available, as will Spago’s playful “Chinese Takeout” featuring wok-fried noodles tossed with tiger prawns. Don’t forget to party to DJ Patrick Oliver’s beats as the lounge turns into shades of silver and orange. 

Pink Dot is coming back to Hong Lim Park on June 24, but get the party started early by making your way down to Sago House, which has come up with a new cocktail celebrating Pink Dot. Named “Jack-Pink in Your Area” and running until June 23, the cocktail expertly blends Jack Daniels Tennessee Apple with pink guava oleo, Giffard raspberry, Rinquinquin aperitif and fake lime for a tropically fruity tipple.

Keep your stomachs full by indulging in Chef Pete Smit’s new food menu, which includes a “pre-game sandwich” featuring smoked beef neck, jalapeño and pepper jack cheese. If not, get some bites to share such as the Mash Balls with confit garlic, parsley and cheese sauce, or the spring rolls with smoked beef and charcoal emulsion to keep you going as you knock back Sago House’s cocktails that change every week.

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