Where to eat in Singapore with special and exclusive limited-time only menus

Private members' club 67 Pall Mall is launching a new Resident Chef Series – the club will welcome esteemed local chefs to lead its kitchen for a three-month period. Each rotating menu is thoughtfully curated exclusively for the club, complementing the world's finest wines.

Taking the helm for the inaugural chapter is Chef Jeremy Gillon of one-Michelin-starred establishment, Restaurant JAG. Known for his unique menu, aptly named "La Balade du Végétal" or "The Vegetable Journey," Chef Jeremy's culinary creations often showcase innovative cooking techniques and masterful pairing of edible herbs.

From June 1st to August 31st, 2023, 67 Pall Mall is set to embark on a vegetable-centric culinary adventure curated by Chef Jeremy. The highlights of his first menu, available for the month of June, include an enticing onion confit dressed with raw cébette, onion coulis, and garlic gel; a braised and pickled celtuce enhanced with butter-chervil miso, sea salt, and coffee syrup; as well as a unique black garlic ice cream accompanied by smoked dark chocolate and garlic crème brûlée.

When: Chef Jeremy Gillon of Restaurant JAG will take up residency at 67 Pall Mall from 1 June to 31 August 2023.

Yue Bai is celebrating summer this season with healthy and hearty dishes that showcase the best of the season’s bounties. Led by Singaporean co-owner and chef Lee Hongwei, the contemporary Chinese restaurant is reimagining Chinese heritage dishes that are guided by principles of traditional Dietary Therapy (食疗), and feature nourishing ingredients that are said to help ease the Summer heat.

Embark on a gastronomic journey where flavours intertwine harmoniously, celebrating the rich tapestry of Chinese cuisine while embracing the essence of holistic well-being. Highlights include blueberry-infused Chinese yam, double-boiled superior soup featuring Brisbane quail boiled in the restaurant's signature superior chicken stock that also has aged mandarin peels that are believed to nourish the lungs, and Hokkien Hu Tou vermicelli that are braised in superior chicken stock, alongside abalone, sea cucumber, Chinese mushrooms and more.

When: Yue Bai’s Summer 2023 menu is available until 9 July.

This July, for two days only, you can get the opportunity to taste an extraordinary cross-cultural menu featuring innovative and original dishes meticulously crafted by two esteemed names in the industry: Korean Chef-Founder Louis Han from Nae:Um and Singaporean Chef-Founder Jimmy Lim from Michelin two-starred JL Studio in Taiwan.

In commemoration of the second anniversary of the Michelin one-starred restaurant Nae:Um, the two chefs are coming together to present Episode 5.5: Singakorean. By fusing Korean and Singaporean flavours, this exclusive menu promises to showcase a captivating blend of contemporary inspirations, traditional techniques, and the rich culinary heritage of both cultures. It's an expression of the enduring friendship between the chefs and an annual tradition at the restaurant.

Chef Louis will be incorporating Singaporean flavours into his creations, drawing from local ingredients like XO sauce as well as previous experimentations such as Korean-style achar and papadums. Likewise, Chef Jimmy will be combining the bold taste profiles of Korean cuisine with the vibrant flavours of Singapore and Southeast Asia.

When: Episode 5.5: Singakorean is only available on 8 and 9 July.

Indulge in an extraordinary dining experience at Revolver. The modern Indian restaurant’s newest Bullet 9 menu promises to tantalise your taste buds and ignite your senses with seasonal ingredients such as paneer, the Indian equivalent of cottage cheese. Flown in fresh thrice a week from Delhi, this season's paneer is served with a cashew-basil pesto and spiced with green chilli sambal.

There’s also mains such as Boston lobsters glazed with lemon pickle and served with fennel seeds and spring lamb from New Zealand that’s grilled and served with korma and Indian habanero chillies. For dessert, India’s Alphonso mangoes take the centre stage with Alphonso mango espuma, yoghourt sorbet, popping candy, and almond granola. Revolver is also unveiling their new Chocolate Course, which features a glass of cacao wine and a square of Revolver’s Special Blend 65% Dark Chocolate.

When: Revolver’s Bullet 9 menu is available until 30 June.

In celebration of Italian restaurant LUCE’s first anniversary, chef de cuisine Davide Giacomelli is joining forces with esteemed Italian Michelin-starred chef Francesco Gasbarro for an exclusive one-night-only four-hands dining experience.

The collaboration will present a six-course menu that highlights each of their individual culinary styles – Chef Davide's refined simplicity complements Chef Francesco's reputation for breaking away from traditional stereotypes and embracing a 'Italian free-style' approach.

Expect gastronomic delights such as the Polpo e Peperonata by Chef Davide, a Sicilian-style octopus, pan-roasted with ratatouille of red and yellow peppers; and the famed Fettuccine Bolognese by Chef Francesco – fresh homemade fettuccine with beef Bolognese ragout. For mains, both chefs have jointly curated and prepared a Halibut confit prepared in grape seed oil with fresh tomato sauce, Taggiasca olives, pine nuts and parsley, followed by a Wagyu beef ribeye cooked a la plancha with sweet potatoes prepared in different textures.

You can also opt to pair the menu with an exclusive wine menu by importer and distributor Angra Wine & Spirits.

When: The special collaborative menu by chefs Davide Giacomelli and Francesco Gasbarro is only available on 9 June.