Meat lovers, we’ve got some juicy news for you this week. Singapore’s thickest, hunkiest steak is about to steal your heart at Bistecca Tuscan Steakhouse, while The Halia is slicing up some tartare and tenderloin for its 18th anniversary feast. Don’t worry if you’re going meatless − three of our favourite Telok Ayer restaurants now feature Impossible dumplings, and they’re possibly more delish than the real stuff.
Impossible Meat Dumplings Hit The CBD
The Impossible plant-based meat wave is starting to sweep across Asia, and it finds its latest home in traditional dumplings. In celebration of World Dumpling Day, three CBD hotspots − Dumpling Darlings, Sum Yi Tai, and Chi Kinjo − are rolling out impossibly scrumptious dumpling creations.
Dumpling Darlings’ Impossible Curry Momo (S$10/five) spices things up with a crispy pillow of smoked paprika, charred cauliflower, and curry spice, while Sum Yi Tai’s Impossible Mala Dumpling (S$14/six) unleashes a one-two punch of fiery mala sauce and Szechuan spice. For something sweeter, try Chi Kinjo’s The Impossible Encounter gyoza (S$15/six) − plump morsels of carrots, tofu, and dill that’ll make converts of any carnivore.
The Impossible Curry Momo is available on Dumpling Darlings‘ permanent menu, while Sum Yi Tai‘s Impossible Mala Dumpling and Chi Kinjo‘s The Impossible Encounter are available for a limited time only.
New Weekend Afternoon Tea at StraitsKitchen
With a dizzying array of local dishes, StraitsKitchen’s legendary buffet spreads have choices aplenty for breakfast, lunch, and dinner − and now for afternoon tea as well. Its new Weekend Afternoon Tea (S$35++ for adults) features familiar favourites from its lunch and dinner offerings − think chicken satay fresh off the grill, light bites such as popiah and dimsum, plus an indulgent selection of hot and cold desserts. If you’re having a late lunch or early dinner, nothing will fill you up better than a classic bowl of laksa or some Hainanese chicken rice.
StraitsKitchen‘s Weekend Afternoon Tea is available on weekends from 3.30pm to 5.30pm, at Grand Hyatt Singapore, 10 Scotts Rd, Singapore 228211, p. +65 6732 1234.
Massive Steaks at Bistecca Tuscan Steakhouse
Already famous for its 1.1kg T-bone steaks, Bistecca Tuscan Steakhouse is upping the stakes (pun intended) with Singapore’s beefiest hunk yet: the Double-Cut Fiorentina sharing steak (S$360++). Thick-cut and chargrilled in traditional Tuscan style, this wagyu bad boy weighs in at a plate-shaking 2kg to 2.5kg. Be sure to order in advance to snag your desired cut, and bring along your most ravenous friends.
Bistecca Tuscan Steakhouse‘s Double-Cut Fiorentina sharing steak is available with advance ordering at 26 Mohamed Sultan Rd, Singapore 238970, p. +65 6735 6739.
Secret Specials Menu at The Halia
A tranquil mainstay inside the Botanic Gardens, The Halia celebrates 18 years of quality European cuisine with a Secret Specials Menu. Decadent dishes on offer include Blackmore Wagyu Beef Tartare – beautifully topped with shaved truffle, Avruga caviar, and black garlic – and On Land & Sea, a juicy surf and turf that sees Angus tenderloin paired with Alaskan king crab. To unlock the celebratory price of S$18++ per dish, all you need to do is ‘like’ The Halia’s Facebook or Instagram account.
The Halia‘s Secret Specials Menu is available between 4−6 October 2019 for dinner dine-ins from 6pm onwards, at Singapore Botanic Gardens, Ginger Garden, 1 Cluny Rd, Singapore 259569, p. +65 8444 1148.
Nadodi x Salted & Hung 4 Hands Dinner
They say two heads are better than one, so a culinary collab between Purvis Street restaurant Salted & Hung and Kuala Lumpur star Nadodi should produce nothing short of genius. In this 9-course dinner (S$158++), Nadodi’s Chef Sricharan Venkatesh will bring age-old South Indian culinary techniques into synergy with the best of modern Australian flavours, as presented by Chef Drew Nocente of Salted & Hung. Expect fascinating creations like rasam, a South Indian soup, reimagined with moringa and red quinoa, or fish head curry infused with black garlic and aubergine skin.
Tipplers will want to head down early on 3 October for a cocktail masterclass (S$58++) by Nadodi’s mixologist, Akshar Chalwadi. You’ll get to sample Nadodi’s fabulously inventive cocktails, and learn the art of tonic making from the bartending maestro himself.
Salted & Hung x Nadodi 4 Hands Dinner is happening on 2 and 3 October 2019 from 6pm, while the Cocktail Masterclass is happening on 3 October 2019 from 4.30pm to 5.30pm. Both events will take place at Salted & Hung, 12 Purvis St, Singapore 188591, p. +65 6358 3130.
Top Image: Bistecca Tuscan Steakhouse