Mad About Sucre welcomes the summer season with a new menu that features natural ingredients and masterful culinary techniques. Look forward to new and classic creations such as the slow braised lamb shank, and grilled veal sweetbread. The former is a time-honoured recipe that comprises juicy lamb shank slow braised for eight hours until fork tender and bathed in an umami-filled red wine sauce. The veal sweetbread is a new addition of tender veal thymus grilled and fragranced with pickled onions, tomatoes, and parsley. Available from June 22. Book here.

Mad About Sucre, 27 Teo Hong Road, S(088334), +65 6221 3969

A lavish brunch spread awaits gourmands at Hotel Indigo Garden. Tuck into an extensive line-up of mod-Asian fare, beginning with crab meat croquettes with fragrant chilli crab dip and mantou chips. Once your palate has been piqued, dig into the likes of succulent Angus beef cubes wok fried with Kampot black pepper; and juicy Philly cheese steak pita, the restaurant’s take on the classic Philadelphia favourite. Wash these down with refreshing Aperol cocktails, like the Two-One-Two, a medley of Aperol, tequila, lime juice and grapefruit juice. Available every second and fourth Sunday of the month. Book here.

Hotel Indigo Garden, 86 East Coast Road, S(428788), +65 6723 7001

In case you missed it: 5 New Cafes and Patisseries to Visit This June 2022

Head down to 15 Stamford by Alvin Leung and indulge in Peranakan fare, curated by celebrity chef Philip Chia. Get to savour a menu filled with classic Peranakan fare prepared by Chia himself. Dishes are made for sharing, with plates like the Itek Tim, an aromatic duck soup complete with preserved vegetables, cherry tomatoes, umeboshi plum and a splash of brandy; fork-tender Angus beef short rib rendang; and juicy King tiger prawns accompanied with a fiery chilli garam (chilli garlic sauce). Save room for dessert, as a lavish kueh spread awaits, with classics such as kueh ubi kayu (tapioca cake), kueh ko sui (palm sugar steamed cake), and kueh dadar (coconut pandan crepe). Available from June 23 to September 4. Book here.

Executive chef Jake Kowalewski and his culinary team present a four-course sake-pairing dinner on June 30. Anticipate a night filled with mouth-watering dishes and fine sake. The evening begins with a kombu-cured Australian kingfish accompanied with dashi jelly, sea grapes and a drizzle of Japanese brown rice vinegar.
 
The umami-filled dish sets the tone for the rest of the innovative dishes to come—among which are the heirloom cherry tomato smoked with beer malt; and Australian free-range pork two ways. The latter is a showstopping main that presents two different cuts of pork, charcoal grilled loin and miso glazed belly, wonderfully balanced with sweet roasted pear, pear puree and sake jus. The extravagant meal is paired with a stunning selection of sake, such as the flowery Hyaku Moku Alt 3, as well as the crisp Hyaku Moku Junmai Daiginjo. Book here.

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