Stay Gold Flamingo is a unique dining concept offerings two distinct experiences—the concept is anchored by Flamingo, an all-day café, and Stay Gold, a modern classic bar. At Flamingo, expect exceptional brews and comforting Mediterranean fare. Choose from an extensive menu of Mediterranean-inspired favourites including creamy sunflower hummus, creamy moussaka and juicy ribeye steak. Complement your meal with artisanal coffee or a cheeky cocktail like the Aperol kombu spritz, a fruity concoction made with strawberry kombucha, prosecco and Aperol. Book here.

Stay Gold Flamingo, 69 Amoy Street, S(069888), +65 8876 7364

Indulge in Thai fare at new modern Thai restaurant Hue. Its menu boasts bold interpretations of Thai cuisine and features dishes such as grilled fresh tiger prawns drizzled with its aromatic truffle garlic sauce; and fresh Irish oysters dressed in a dressing of lemongrass and beetroot. Its interpretation of the classic tom yum soup is not to be missed—the dish takes inspiration from the traditional Southern Thai recipe, elevated with smoky seafood flavours from gorgeously charred tiger prawns and squid. Book here.

Hue, 123 Tyrwhitt Road, S(207549), +65 9018 0992

In case you missed it: On the Pass With Nancy Silverton, Chef and Co-Founder of Osteria Mozza

Harmonise health and wellness with Yàn’s latest wellness menus, featuring an array of Cantonese fare designed to replenish the body during these humid months. Its new six- and eight-course menus have been developed to highlight the principles of yao shan, a culinary approach guided by principles of Traditional Chinese Medicine. This culinary approach aims to provide nourishment and balance to the body through melding herbs and ingredients with beneficial properties.
 
Among the highlights are the wok-fried king prawns coated in a moreish sauce infused with tangy dried hawthorn berries; and sauteed Australian scallops. The latter pairs delicate scallops with a vibrant medley of fresh lily bulbs, wolfberries, wood fungus and seasonal greens. Available from now until August 31. Book here.

Basque Kitchen’s chef-patron Aitor Jeronimo Orive has teamed up with SingleThread chef Kyle Connaughton and Odette chef Julien Royer for a six-hands culinary experience on June 29. While the menu is yet to be revealed, the nine-course dinner will see the three culinary maestros each preparing and presenting three dishes from their repertoire of signatures. The lavish dinner will be accompanied with iconic wines curated by Singapore’s leading wine bar, Park90. Booking begins on June 7. Book here.

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