When it comes to steaks, Wagyu beef reigns supreme thanks to its exquisite marbling, luxurious texture and buttery tenderness. As the purveyor of exquisite steaks, Cut by Wolfgang Puck is proud to introduce its newest and exclusive offering: the Kagoshima bone-in craft Wagyu. Derived from a rare breed of cows from Kagoshima and Okinawa and reared in Mizusako Farm, this bone-in craft Wagyu boasts an impressive marbling score of 5.5.

Grilled over an open flame fuelled by applewood, this cut of meat proffers a profound smoky and savoury flavour matched only by its marvellous texture. Paired with the steakhouse’s yuzu konsho butter sauce, the robust flavours of the beef become accentuated by both the luxurious buttery taste as well as brightness from the yuzu. With an extensive drinks menu to boot, you can easily find a perfect pairing for the beef, whether it’s a sweet and plumy Malbec or a peppery Shiraz.

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Indulge in decadent chocolate bites at Pure Imagination, Singapore’s first ever tree to bar chocolate concept. Created by award winning chef Janice Wong, this chocolatier offers bean-to-bar chocolates, speciality coffee and all-day dining offerings. Here, guests are also able to learn more about the bean to bar process through a specially curated degustation menu which brings guests on an educational and sensorial chocolate-filled journey. 

Pure Imagination | 1 Kim Seng Promenade, S(237994) | 6737 3855 

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The long-awaited hairy crab season at Li Bai Cantonese Restaurant is back this autumn. From October 4 to November 30, get to indulge in this prized crustacean through a selection of exquisite a la carte dishes. Its hairy crab menu provide diners with mouth-watering dishes, including its braised garoupa roll with hairy crabmeat and crab roe, stewed crystal hor fun with lobster meat, and braised bird’s nest with hairy crabmeat and crab roe.
 
Sink your teeth into its deep fried crispy dumpling with hairy crabmeat and crab roe—a delectable highlight with fresh and juicy crabmeat encased within. To savour the natural sweetness of the prized crustacean, enjoy the hairy crab steamed and complement it with hot ginger tea.

White truffle takes centre stage at Dolce Vita with a curated 5-course set dinner menu highlighting this culinary gem. Available from October 7 to November 30, this menu takes diners on a gastronomic experience, savouring various dishes, including Sgombro (lightly marinated mackerel with cauliflower confit, ginger chives and white truffle), Astice (pan-seared Boston lobster with pumpkin texture, lobster bisque and white truffle), and Bianca (pear and truffle Chantilly).

Dolce Vita | 5 Raffles Ave, S(039797) | 6885 3500

For the whole month of October, aficionados of Cantonese cuisine can look forward to Cherry Garden’s spring lamb specials featuring flavourful renditions of the succulent and tender meat. Its a la carte menu sees dishes such as pan-fried lamb in Szechuan sauce and stewed leg of lamb with mushrooms, bamboo shoots and beancurd skin.
 
Opt for its dinner set menu which brings guests on a gastronomic journey where guests can savour Cantonese delicacies including peking duck, lobster soup, pan-fried lamb and king prawns.

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