Catch ’em while you can: Limited-time menus to order this month at these restaurants

Nida

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Book now to enjoy these exclusive menus before they end in September

Summer is nearly over, which means these menus won’t be around for long. In these final weeks, try exquisite British cuisine, Cantonese dishes with cheese (yes it does work) and a specially curated menu tinged with nostalgia.

Alma by Juan Amador

Mieral Pigeon
Mieral Pigeon

It has been six years since the one-Michelin-starred restaurant opened its doors in Singapore. To celebrate the occasion, it presents a specially curated Anniversary Menu that features chef Juan Amador’s signature dishes as well as items by executive chef Haikal Johari, derived from his memories of cooking with and learning from his mentor.

Expect Euro-Asian classics like French butter sauce ice cream starter Iced Beurre Blanc, Swordfish “Toro” (aged swordfish belly sashimi), and the star dish, Mieral Pigeon. The latter is a tender and juicy pigeon breast topped with a crust of aromatic purple curry and paired with coconut puree, diced fresh mangoes and pigeon jus. 

Available from now to 30 September. Choose between the special five-course lunch and dinner menu or a grand eight-course dinner menu. Enjoy a complimentary glass of Pierre Paillard “Les Parcelles” Bouzy Grand Cru Extra Brut champagne with every order of the Anniversary Set. More details here

JAAN by Kirk Westaway

JAAN by Kirk Westaway organic chicken
Organic Chicken with Herbed Potato

The newly crowned two-Michelin-starred restaurant celebrates summer with another instalment of the #ReinventingBritish menu. Executive chef Kirk Westaway puts a definitive mark on modern British cuisine through an innovative culinary lens, as evident in the four-, five- and six-course set menus. 

Highlights include Hens Egg with Kristal Caviar, an elegant take on British eggs and soldiers; herb-infused Cornwall Red Snapper with Violin Courgette accompanied by a medley of langoustine and king crab meat; and Organic Chicken with Herbed Potato, a humble-sounding dish but one that packs a punch. Cooked in three different ways and served on top of crispy kale, the chicken is complemented by a fondant potato encrusted with parsley, chives and chervil, a robust sauce made from reserved chicken trimmings, and a roasted sweet onion marmalade.

The Summer menu is available from now to the third week of September. More details here.

Hua Ting Restaurant

Cheesy US Pepper Jack with E-Fu Noodle and Shredded Duck
Cheesy US Pepper Jack with E-Fu Noodle and Shredded Duck

Cheese and Cantonese cuisine? Why not? The recipient of World Gourmet Awards Hall Of Fame 2021 offers a special dining experience by chef Chung Lap Fai where he presents six dishes using a selection of USA cheeses. From Golden Pumpkin Soup with US Oaxaca Cheese Espuma and Macadamia Nuts to Cheesy US Pepper Jack with E-Fu Noodle and Shredded Duck, diners are in for a treat as he brings a creative spin to traditional Cantonese dishes.

This menu is only available from now to 9 September. More details here

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