Spirited Eats: Exclusive dining experiences to salivate over this November

The latest edition of Spirited Eats sees dining editor Esther Lim explores some of the more exclusive dining experiences available this month of November.

As enthusiastic gourmands we absolutely love being among the first to drop into a newly-opened restaurant. But we’re also always keen to revisit some favourites, and one of the best ways to do so is when there’s something special happening. And there are never a lack of special events popping up all over.

So from four-hands dinners and wine pairing experiences to culinary pop-ups and special seasonal menus, here’s a look at some of the more interesting exclusive dining experiences available this month of November.

Luxuriate in Henri Giraud champagne paired with tempura at Tentsuru

Here’s a great way to elevate your meal when revisiting Tentsuru: match every moreish tempura morsel with fabulous bubbly over a champagne pairing experience. The omakase-style Japanese tempura specialist at The St. Regis Singapore headed by Master Chef Daiki Kawaguchi has partnered Champagne Henri Giraud for an exclusive, limited-time tasting menu that pairs each course with the sublime champagnes from the Aÿ-based Grand Cru producer.

Indulge, for example, in the combination of the Henri Giraud Esprit Nature “G” with the Salmon Kinoko Mizurei Age, the zesty zing of the champagne appointed to enhance the brininess of the crispy fried salmon and ikura. You’ll want to save some of that for your perfectly fried Kurumaebi (tiger prawn) and Kisu (whiting) tempura as well. Among the other champagnes on showcase include the Henri Giraud Hommage au Pinot Noir, to pair with your Hotate (scallop), the Henri Giraud Blanc de Craie with Tentsuru’s signature Anago Don (sea eel rice bowl), and the Henri Giraud Dame Jane Rose with your seasonal dessert.

This exclusive Tentsuru x Henri Giraud promotion costs S$350++ per person ($300++ for MyMillennium members) for seven courses with four champagnes and one sake, and is available for both lunch and dinner till 17 November.

Tentsuru | 29 Tanglin Rd, 2nd floor, The St. Regis Singapore, Singapore 247911 (Google Maps link) | 12pm to 2.30pm and 6.30pm to 10.30pm Tuesdays to Sundays; closed on Mondays | tentsuru.com.sg | 8113 3612 | online reservations

Taste Paradise and The Wood Ear partner to reimagine contemporary Chinese flavours

Running now till 17 November 2024 is an ongoing culinary tie-up that sees Cantonese institution Taste Paradise tap Chef Jesper Chia of elusive private dining outfit The Wood Ear for an exquisite tasting menu of eight different courses that blend Cantonese tradition with contemporary flair.

Sample reimagined Chinese flavours with the creations from Chef Jesper and Taste Parade Executive Chef Cheng Fa Kwan such as Wagyu Beef Tart (和牛一口酥), which sees tender, slow-roasted Japanese A4 wagyu cubes dressed in house-made mayonnaise atop a flaky pastry crust reminiscent of the base of a Cantonese egg tart; HK Style Typhoon Shelter Peking Duck with Prawn Paste (避风塘百花鸭), a textured, layered bite of shatteringly-crisp Peking duck skin and prawn paste topped with Hong Kong “Typhoon Shelter” style garnish of deep-fried garlic and bread crumbs, or the soul-warming soup that is clean-tasting Double-Boiled Matsutake Mushroom in Kampong Chicken Soup (松茸菇炖土鸡汤).

Taste Paradise x The Wood Ear runs now till 17 November 2024, and is priced at S$158++ per person with a minimum of two to dine. An optional wine flight is priced at S$138++ per person (or S$98 for Paradise Gourmet Rewards (PGR) member or Citi credit or debit cardholders). Our full review here.

Taste Paradise | 2 Orchard Turn, #04-07 ION Orchard, Singapore 238801 (Google Maps link) | 11am to 3pm and 6pm to 10pm Mondays to Fridays; 10.30am to 4.30pm and 6pm to 10pm on Saturdays and Sundays | www.paradisegp.com/taste-paradise | 6509 9660 | online reservations

Italian gastronomy and Japanese culinary art meet at this The Astor Grill four-hands culinary showcase

Also happening at St. Regis Singapore is another gastronomic celebration when The Astor Grill welcomes Chef Takagi Kazuo of Ashiya-based kaiseki institution Kyoto Cuisine Takagi for a four-hands collaborative dining experience from 14 to 16 November.

Chef Takagi will pit his traditional Japanese Kyo-ryori techniques alongside the classic European culinary chops of The Astor Grill’s Executive Chef Fabio Granata in an exclusive menu available for both lunch and dinner, the collaboration will showcase Chef Takagi’s composed, delicate and expressive dishes alongside Chef Fabio’s elevated Italian classics fired by the steakhouse’s custom-built parilla grill.

They include delectable creations like Japanese Seabream and Toro and Japanese Wagyu Grill from Chef Takagi, served alongside Chef Fabio’s Duo of Artichokes and Kabocha Ravioli and Pear and Hazelnut “Mille-feuille” as part of the lunch tasting menu. For dinner is a lavish six-course spread that sees a slightly different interpretation of Chef Takagi’s Japanese seabream dish, as well as the addition of an indolent Hokkaido Scallop Tartare by Chef Fabio as well as Deep Fried Japanese Yellowtail from Chef Takagi.

The four-course lunch menu and six-course dinner menu for The Astor Grill x Kyoto Cuisine Takagi four-hands collaboration are offered at the price of S$88++ and S$168++ respectively (optional beverage pairing available at the additional price of S$118++ and S$208 respectively).

The Astor Grill | 29 Tanglin Rd, The St. Regis Singapore, Singapore 247911 (Google Maps link) | 6.30am to 10.30am (breakfast), 12.30pm to 3pm (lunch), 4pm to 6pm (tea), and 6.30pm to 10.30pm (dinner) daily | www.theastorgrillsingapore.com | 6506 6860 | online reservations

Feast on crustacean goodness this hairy crab season at Madame Fan

In case you aren’t aware, we’re actually at the height of hairy crab season now. Prized for its rich, sweet and creamy flavours, these seasonal delicacies are only available for just a few months in autumn with chefs at top Chinese restaurants turning them into many delightful ways to eat them during this period. Such as modern Cantonese restaurant Madame Fan at NCO Club, where Executive Chinese Chef Pak Chee Yit celebrates their availability with an elegant selection of à la carte dishes designed to extract every bit of flavour out of these crustaceans.

A must-order is of course the Salt-Baked Hairy Crab, a most time-honoured way to cook and eat them. Here it is baked in rock salt along with star anise, cinnamon, bay leaves, and cardamom for spicy clove-like aromas. Another great way to feast on them is with Steamed Hairy Crab with Perilla Leaf, which helps retain the moist richness of the crab roe while infusing the fragrance of perilla into the sweet flesh. Then there’s Hairy Crab Roe & Hairy Crab Meat Wonton, a clever – and absolutely scrumptious – tribute to Madame Fan’s Cantonese roots.

Madame Fan’s seasonal hairy crab menu is available till end of November.

Madame Fan | 32 Beach Rd, The NCO Club, Singapore 189764 (Google Maps link) | 11.30am to 2.30pm and 6pm to 10pm Monday to Fridays; 11.30am to 3pm and 6pm to 10pm on Saturdays and Sundays | www.madamefan.sg | 6818 1921 | online reservations

Matera pops up at The Cliff for casual Mediterranean dining concept Club Matera

Michelin-starred Matera at The Fullerton Waterboat House may have sadly closed some weeks back, but here’s some good news. The Cliff over at Sofitel Singapore Sentosa Resort & Spa is collaborating with Matera’s Chef Bjoern Alexander for Club Matera, a casual Italian dining concept that will combine Chef Bjoern’s unique Asian-accented take on contemporary Italian cuisine with Chef de Cuisine Paolo Benedet’s authentic Southern Italian flavours that The Cliff is known for.

While Club Matera is a far more casual affair compared fine-dining Matera, devotees can take heart that the menu remains strongly anchored around Chef Bjoern’s culinary strengths. Particularly with handcrafted pasta, with dishes such as Spaghettini – cooked granchio alla marinara-style with crab, tomato, and basil, or Tortelloni that’s served with grilled scallops and doused in chicken jus. But the menu will also continue to offer The Cliff’s popular favourites such as Grilled Octopus, Bucatini Carbonara and Pork Pluma.

Club Matera will run at The Cliff daily from now till 31 December. You can find the full menu here.

The Cliff | 2 Bukit Manis Rd, Sofitel Singapore Sentosa Resort & Spa, Sentosa, Singapore 099891 (Google Maps link) | 12pm to 3pm and 6pm to 10pm daily | restaurantsandbars.accor.com/en/restaurant/9474_R004 | 6708 8360 | online reservations