Basilico’s 2018 Basilissimo Dinner Menu @ Regent Singapore

Regent Singapore’s signature Italian restaurant is back with another year-long culinary series around Italy with their 2018 Basilissimo Dinner Menu. From now till 1 Apr 18, take a trip through the 36th to 40th parallels of the globe with Executive Chef Angelo Ciccone as he curates a special menu featuring the freshest that the regions of Sicily, Sardinia and Calabria have to offer! The Basilissimo dinner includes the antipasti and dessert buffet, along with an à la carte main course selection for $92++. Throw in a touch of fancy by pairing your main courses with a sommelier-curated list of wines for $127++ (2 glasses of wine) or $147++ (3 glasses of wine).

The main course selection includes this Fregola Sarda con Bottarga which was essentially a seafood party of scallops, tiger prawns, mussels and red mullet roe atop a bed of fregola (a type of pasta that originated from Sardinia) which was both nutty and chewy. Cooked and simmered in a flavourful seafood stock to draw out all that crustacean essence, the fregola was a delightful compliment to the fresh and sweet shellfish.

Another main course that is offered is the Tonno alla Siciliana, a pan-seared lemon-crusted tuna loin dressed with a fennel and orange salad, and finished with a tangy Salmoriglio sauce made up of lemon juice, oregano and olive oil! The fillet was nicely seared with a crust on the outside with the interior meat still pink and tender. A great alternative for the ladies who want a “lighter” main but do not want to compromise on flavour.

CNY ’18: Springtime Splendour @ Li Bai Cantonese Restaurant, Sheraton Towers Singapore

From 29 Jan 18 to 4 Mar 18, Li Bai Cantonese Restaurant at Sheraton Towers Singapore will be ushering in the Lunar New Year with premium offerings and festive goodies. From lavish banquet set menus to a wide selection of festive takeaways to choose from, you will definitely be spoilt for choice. Here are a few highlights, some new for this year and other classics that you can expect if you choose to celebrate the Year of the Dog with Li Bai.

Hamachi “Loh Hei” Platter $78 (small), $138 (large)

Featuring Hamachi that has been specially flown in all the way from Japan, this Loh Hei platter is one of the new items that will be introduced. Shaping the quintessential vegetables such as pomelo, yam, sweet potato, white radish, carrot and pickled ginger into a cute puppy- collar and nose all included, the platter which expands across two plates will certainly set the stage for the traditional toss to prosperity and everything good for the new year ahead.

Valentine’s Day Flowers from Floral Garage Singapore

Another special occasion is drawing near and nope I am not talking about Chinese New Year! Valentine’s Day or the day that is usually associated with love, romance, chocolates and of course flowers, is a once-a-year affair for couples to commemorate or celebrate their love for each other. Guys or even girls, if you are shopping around for that perfect bouquet of flowers for your significant other, then Floral Garage Singapore is a place to check out!

Freestyle bouquets start from $34.50 but I ordered the Cinnamon $65 which was made up of dried flowers. Dried flowers also means that your bouquet will last almost forever! You can also customize the colour theme of the wrapper and flowers according to your significant other’s preference. Options include Red, Pink, Beige and Purple. I picked the purple one!

CNY ’18: A Joyous Reunion Celebration @ Cassia, Capella Singapore

Chinese New Year is just around the corner and what better way to usher in the Year of the Dog than to indulge in a medley of sophisticated Cantonese dishes concocted by Cassia’s executive chef, Chef Lee Hiu Ngai. For all 15 days of the Lunar New Year – beginning from 16 February to 2 March – Chef Lee will be delighting diners with signature items from his Lunar New Year set menus.

These once-a- year specialities include: wok-fried prawns stuffed with minced shrimp and garlic, braised three-head Australian abalone with sea cucumber, and double-boiled chicken broth with fish maw, not forgetting Cassia’s signature Lou Hei platter – a prosperity salad tossed with fresh seafood and vibrant greens. As the set menus would only be available for a limited period, it is advisable for diners to book early to avoid disappointment. Additionally, the Prosperity Lou Hei ($68++ per platter) and Cassia Signature Lou Hei ($38++ per person, min 2 pax) will be available for both dine-in and take-away from 1 Feb to 2 March.

Ring in another year of prosperity and boundless success with Cassia Signature Lou Hei platter, a multi-layered assemblage of thinly sliced vibrant greens moulded in the shape of Chinese pyramids. Other symbolic condiments and ingredients, such as crushed peanuts, golden crackers, salmon sashimi, arctic surf clams, and plump lobster meat, are generously scattered around the pyramid for additional boosts of luck and wealth. Before the mandatory tossing occurs, a server from Cassia will sweeten the whole experience with honeyed lashings of invigorating hawthorn sauce, a secret sweet-and- sour blend that magically unites and complements the other flavours of the dish. On the whole, this was one of the best yushengs that we had by far for the simplistic, no-frills nature of the salad was, in essence, delightfully palatable and almost addictive!

CNY ’18: Fortune Abound @ Min Jiang, Goodwood Park Hotel

Min Jiang at both Goodwood Park and One-North are celebrating the Lunar New Year with exquisite confections and intricately-designed treats. Available for both dining-in and takeaway, this selection of delectable delights can be purchased between 29 Jan to 2 Mar 18. Here is what to look out for and what is guaranteed to make a statement at the dinner table during your reunion dinner.

Prosperity Salmon and Abalone Yu Sheng $168++
Available only for dine-in at Min Jiang

Toss to an auspicious Year of the Dog with this gorgeous painting done by Chef Chan himself. Every dish is hand-painted by him and each features the cutest Pekingese with a backdrop of mountain peaks, and dainty pink cherry blossoms. The base of the Yusheng is made up of raw salmon slices and baby abalones crowned with red tobiko. Complete with edible viola petals and wasabi tobiko for the finishing touches, this masterpiece is almost too pretty to eat!