This Cantonese restaurant is putting the spotlight on wild mushrooms this month. Curated by executive Chinese chef Edward Chong, the latest six-course wild mushroom menu features a range of gathered and foraged mushrooms, including chanterelles, matsutake (pine mushroom), and russula mushrooms. The meal starts with a refreshing chilled crab meat salad, accompanied by creamy sea urchin and mushrooms; and nourishing sea treasure soup. These whet the palate for tantalising mains, including the sweet langoustine served with a fluffy mushroom-stuffed bun; and fragrant claypot rice comprising char-grilled amadai fish, juicy Kurobuta pork patty, and earthy matsutake mushrooms. Available from now until November 10. Book here.

Experience hearty Peruvian fare with Canchita’s latest vegetarian menu, curated by chef Tamara Chavez and chef Daniel Chavez. Kick off the experience with the solterito, a traditional South Peruvian dish that celebrates Peruvian flavours with a medley of fava beans, cherry tomatoes, and black olive salad. It’s balanced with creamy avocado puree, fresh cheese, and crunchy quinoa. Moving on to mains, savour sharing plates like the arros verde con coliflor, a Peruvian rice dish of coriander, dark beer rice, pumpkin, corn, and roasted cauliflower; and spring veggie saltado. The latter is a vegetarian interpretation of the lomo saltado (Peruvian stir fry) and is a a mix of eggplant, cauliflower, mushrooms, and baby corn. It’s stir-fried with dark soy sauce until fragrant. Book here.

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Delight in hearty contemporary colonial fare at Tanglin Cookhouse. Head down and dig into tantalising plates like the hearty Sunday roast, comprising succulent roasted Angus beef, Yorkshire pudding and onion gravy; fresh creamy burrata and heirloom tomato salad; and salmon Wellington, which sees flaky salmon encased in a buttery puff pastry and baked until golden brown. Those with a sweet tooth will not want to miss out on its selection of desserts, including the Scottish trifle, an indulgent creation layered with berries compote, lemon curd, cocoa nibs, granola, fresh berries, and a creamy Drambuie liqueur cremeux. Wash these down with a cheeky cocktail—try the Tanglin Classic, a refreshing concoction of Brass Lion gin, cucumber, rosemary, and tonic. Book here.

Tanglin Cookhouse, 01-106 Tanglin Mall, 163 Tanglin Road, S(247933), +65 6235 9382

Home-based bakery, Guilt Free Food, has taken up residency at Baker X, offering a variety of wholesome bakes that are made fresh with less sugar and no preservatives. Sink your teeth into creations like the cheesymite rolls and miso kombu rolls. A savoury take on the classic cinnamon roll, the former is stuffed with three different kinds of cheese and spread with a choice of marmite or vegemite; the latter is laced with aromatic white miso, shiitake mushroom and kombu. Sweet bakes are also available, like the matcha tri choc, a treat that marries bittersweet Japanese matcha with white, milk and dark chocolate. Available from now until October 23.

Baker X, 181 Orchard Rd, 04-29, S(238896)

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