Say goodbye to March by moving on to greener pastures this week. Other than celebrating Earth Hour, take your pledge of Earth-saving to new heights with sustainable and delicious new menus at SKAI and Verde Kitchen at the Hilton. Stop by Pince and Pints for a beer and a roll, or take advantage of the durian bumper crop season at Goodwood Park Hotel‘s Durian Fiesta. Finally, close the month off with a full-bodied Iwai Traditional from Mars Whisky and toast to surviving yet another month in 2019.

Refresh with Lunch at SKAI

Singapore may be a city of endless summer, but spring has sprung at Swissôtel The Stamford’s sky-high dining concept. Delicate flavours grace the menu with all-new à la carte and set lunch menus featuring a well-rounded assortment of sharing plates like the Hand Dived Scallop Crudo ($28++) and Botan Prawn ($64++), a montage of fried tempura soft-shell crab, pickled burdock and roasted pumpkin gyoza served in a light prawn and pumpkin broth. With a two- and three-course option, lunch brings an assortment of appetisers, mains and desserts, which include highlights like Yellow Fin Tuna with Fennel, Chickpea and Avocado, and their signature SKAI Wagyu Burger with Hand-Cut Chips.

SKAI Restaurant is located at Swissôtel The Stamford, 2 Stamford Road, Level 70 Equinox Complex, Singapore 178882, p.+ 65 6837 3322. Opens 12pm — 2.30pm and 6pm — 10pm from Mondays to Saturdays, and 12pm — 3.30pm and 6pm — 10pm on Saturdays and Sundays.

Verde Kitchen Goes Green(er)

From now till 31 May, Verde Kitchen is recharging their menu in conjunction with Earth Hour (30 March) and Earth Day (22 April), the menu of farm-to-table creations which sources local fresh produce and MSC-certified ingredients includes Vegetable Lasagnes and Nonya-style New Zealand Rockling Fish. Take a break from greasy foods and revitalize yourself with simple healthy alternatives like organic spinach and quinoa salads with green apple, pumpkin seed and pomegranate or Aquaculture Stewardship Council (ASC)-certified almond-crusted salmon with arugula, Feta cheese, and green pea mash, among their gluten-free, dairy-free, vegetarian and raw food options.

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Verde Kitchen is located at Hilton Singapore, 581 Orchard Road, Level 2, Singapore 238883,  p.+ 65 6730 3397. Opens 10.30am — 4.30pm from Monday to Saturday, with dessert and drink service between 2.30pm — 4.30pm.

Crab-tivating Dishes at Pince & Pints

Going beyond the lobster, the Duxton branch of Pince & Pints is introducing five all-new crustacean delights featuring live Sri Lankan mud crabs, such as the signature Whole Chilli Crab ($58, 500 to 600g) drenched in tangy and spicy tomato sauce and the Cantonese-style Whole Steamed Crab in Egg White ($55, 500 to 600g), which comes with jasmine rice to complement the delicate infusion. Other new additions include starters like Crispy Soy Chicken Wings ($12, six pieces) and Truffle Mushroom Soup ($12). Craving some turf to your surf? The Ribeye Steak ($30, 200g) is a good choice, or the classic Surf & Turf ($65) that comes laced in butter sauce with a side of fries and salad.

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Pince and Pints (Duxton) is located at 32-33 Duxton Road, Singapore 089496, p.+ 65 6225 7558. Opens 12pm — 2.30pm and 5.30pm — 11pm from Mondays to Fridays, and 12pm — 11pm on Saturdays and Public Holidays. Closed on Sundays.

Goodwood Park Hotel’s Durian Fiesta

Goodwood Park Hotel’s Durian Fiesta is back again from now till 14 July 2019, with six new durian desserts joining four perennial favourites like the ‘Mao Shan Wang’ Mousse Cake ($72 nett, 500 grams) and ‘Mao Shan Wang’ Power Puff ($22.80 nett per piece), which will be on limited sale between 4 May to 14 July. Moist layers of pandan sponge and durian mouse are shrouded in cream and coconut with the D24 Pandan Lapis Coconut Cake ($16 nett per slice, $88 nett per cake), and trace of bitter matcha cuts the richness in the D24 Matcha Mont Blanc Tart ($42 nett for 6). To order, drop a line, or make online reservations here.

Goodwood Park Hotel is located at 22 Scotts Road, Singapore 228221, p.+ 65 6730 1786. The deli is open from 9am — 9pm Mondays through Sundays.

Mars Whiskey Launches Iwai Blended Whiskies

Mars Whisky is Japan’s third whisky maker after Yamazaki and Nikka, and has recently unveiled their range of Iwai blended whiskies in Singapore. High altitudes, frigid temperatures and mineral-rich waters at their Shinshu distillery high up in the Japanese Alps of Nagano result in the slowly-matured Iwai Japanese (40% ABV, aged in ex bourbon barrels) and Iwai Tradition (40% ABV), aged in a mix of ex-bourbon, sherry and wine casks for a layered, full-bodied and smooth finish. For something slightly smoky, try their blended malt, Mars Maltage Cosmo, with a honey-sweet, soft aroma and rich, caramel-like, palate of ripe fruit and a woody finish.

Mars Whisky is now available in bars like Anti:dote, Neon Pigeon, The Winery Tapas Bar, and
Wheeler’s Estate, ranging S$140-S$160 for the Iwai Japanese and S$190-S$220 for the Iwai