Singapore Restaurant Week October 2012- Media Tasting Trail


Back for its 5th edition, is proud to present once again this week-long gastronomic affair. From 7-14 October 2012, food lovers need only pay $25++ and $35++ for an exclusive three course lunch or dinner respectively at more than 100 participating fine-dining and middle market restaurants. A fantastic opportunity to dine at top restaurants at a more affordable price tag as these restaurants put some of their best dishes forward for patrons to sample and enjoy.

**Please note that DiningCity Star-Awarded restaurants charge a supplement of $15 for lunch and $20 for dinner.

I was very fortunate to attend a media preview of the much anticipated Restaurant Week October Edition last week and caught a glimpse and taste of what to expect in the second week of October.

The media preview took the form of a food trail where we were chauffeured around in BMW cars as we moved from one participating restaurant to the next for each of the 3 courses of our meal. How grand!

BMW owners take note! Being a co-sponsor of Singapore Restaurant Week, BMW Asia has specially dedicated 7 October 2012, Sunday just for all of you. So dont forget to make your bookings and bring your loved ones along to enjoy this exclusive day!

With Wine Universe as the official main partner of Singapore Restaurant Week 2012, all of us diners were also very privileged to not only have wine pairings for our starter, main and desserts, but also a brief introduction on the history and vinification of the wines by Claude Dizerens, Managing Director of Wine Universe.

Through his sharing, we learnt a little on how heavy, robust wines and other light-bodied wines are able to accentuate and complement a dish and I do have to say, he was quite spot-on with the wines he chose to match for our foods.


Our starter was Three Tastes of Salmon at 1-Rochester by Chef Sam Neoh. As the name aptly describes, this appetizer was simply salmon done three ways- Salmon Tartare, Homemade Cured Salmon and Confit Salmon with Petite Salad. If you are a salmon fan, then this is for you but those not so crazy about this anadromous fish, it might be a bit overwhelming. I personally enjoyed the cured salmon which I found just right and not too salty.

We were then packed off in a convoy of 10 BMW cars and zipped to our next secret location which was soon to be revealed to us.


Located at level 55 of Ion Orchard, I was definitely very excited on the lift up because I had heard one too many rave reviews about the food here and the gorgeous scenery that this restaurant boasts.

The Red Wine Poached Barramundi with Cauliflower Puree & Nashi Pear prepared by Chef Shannon Binnie was simply amazing. The subtlety of the red wine infusion of the very fresh fish complimented the white meat fillet quite perfectly while the cauliflower purée deserves top marks as well. An enjoyable low-carb stand in for the usual mashed potatoes, this was an exciting new twist and a buttery smooth one at that. It’s safe to say that I enjoyed my main course very much.


Highly acclaimed for their magnificent views of the Singapore skyline high up at level 70, Equinox was the final destination of our food trail.

It’s no wonder they say that the best is always saved for last because this statement held very true for us.

We were in for a very sweet surprise by Chef Lee Bennett who had prepared not one but three desserts for us. The platter of Passionfruit Banana Cremeux with Exotic Mango Sorbet and Grand Cru Chocolate Hazelnut Crunch with Madagascan Vanilla Ice Cream was visually appealing enough to send anyone into a diabetic coma. So beautifully designed and plated, I really could not bear to dig my fork in and spoil the lovely picture.

But I am so glad I did because it was oh so good, no words can describe. Except that, I am definitely making a reservation at Equinox for Restaurant Week just for their desserts.

The Poire William Caramel Crème brûlée too was unlike any Crème brûlée I have ever had. Caramel in that rich custard dessert is simply genius! And if that’s not all, you find chunks of sweet pear at the base as well for the perfect finish.

Hungry and tempted yet?

I still have another piece of good news for all of you!

Adding to the list of top participating restaurants are new establishments such as Forest at Resorts World Sentosa, Roadhouse, Latteria Mozzarella Bar, SQUE Rotisserie & Alehouse, Pepenero, La Maison Fatien, Shiraz, Praelum, Wan Hao, Marriott Café, Pool Grill, Oenotheque, 211 Roof Terrace Café, The Glass House at Fort Canning Hotel, Waterfall Café at Shangri La, and Tamarind Hill at Labrador Park.

And of course not forgetting the usual favourites like Au Jardin, Bistro Du Vin, Absinthe, Buyan Russian Haute Cuisine & Caviar Bar, Garibaldi, Gattopardo, Gaia, Equinox, One Rochester, Stellar at 1-Altitude, OSO, Salt Grill & Sky Bar, The Lighthouse, Esmirada @ Orchard, The Moluccas Room, Novus, Jade, The Line, Tanjong Beach Club and The Song of India.

So you will definitely be spoilt for choice this time.


  • American Express Cardmembers enjoy exclusive booking privileges that start on 5 September 2012 where they get to reserve seats at their selected restaurants before everyone else.
  • Subscribers to the newsletter will also enjoy advance booking from 10 September 2012
  • Bookings open to the public on 12 September 2012

If you do not manage to get a reservation at the restaurant of your choice however, simply follow DiningCity on Twitter where updates will made in real time whenever spots get freed up in the event of reservation cancellations.

Dont forget, it’s fastest fingers first when bookings at open so get clicking for your favourite participating restaurant!

Thanks Carlyn and Shauna of Sixth Sense Communications and DiningCity for the warm hospitality and this great opportunity!


One Response to Singapore Restaurant Week October 2012- Media Tasting Trail

  1. […] Jardin by the Les Amis group is a hot favourite every Restaurant Week. Needless to say, for this October’s edition, seats were all taken up even before bookings […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>