Each week, we shortlist the best spots in a city to satisfy your food and drink cravings. Celebrate springtime in tropical Singapore with a Haru Matsuri menu at Fat Cow, a refreshing vegetable-forward menu at Yàn, and a spicy seasonal lobster roll at Luke’s Lobster.

Luke’s Lobster

Spice lovers will be delighted by Luke Lobster’s new and seasonal Hot Honey Lobster Roll, a hunky butter-slathered bun filled with four ounces of Maine lobster claw and knuckle meat tossed in the chilli-infused Extra Hot Mike’s Hot Honey along with finishing peppers of chilli powder for an extra kick. In light of National Grilled Cheese Day on April 12, the restaurant will also be serving lobster or crab grilled cheese sandwiches—a decadent combination of seafood, melted cheddar, and buttered toast.

More information here.

Photo: Fat Cow

Fat Cow

To celebrate the season of renewal, the upscale Japanese steak house is offering a limited-time Haru Matsuri menu paired with three new Roku Gin cocktails created especially for this menu in collaboration with Beam Suntory. Diners can look forward to three new dishes, including hotaruika (firefly squid stars) served namerou-style (minced) and tossed with minced nukazuke or Japanese pickles, Japanese myoga ginger, shiso flower, and housemade ponzu sauce; as well the Sakura Hamaguri shabu shabu, which features clams served in a clear and comforting broth of housemade katsuobushi and kombu dashi.

More information here.

Photo: Yàn


From now until the end of May, Yàn will be ushering in spring with a new à la carte menu featuring light and flavourful dishes. With vegetables taking centerstage, the Cantonese-style menu effortlessly weaves together vegetables, meat, and plant-based proteins through steamed, stir-fried, and braised dishes. There’s the texture-filled sautéed king oyster mushrooms with celtuce stems and olive vegetables, as well as the poached sliced beef with bean sprouts, enoki mushrooms, and XO sauce.

 More information here.

Photo: Putien


The prized yellow croaker, a beloved ingredient hailing from Ningde, Fujian, is the star of Putien’s new menu line-up. Fresh and succulent thanks to its diet of mini shrimp and small fish, the yellow croaker is prepared in seven different ways. New creations include the yellow croaker cooked in a homemade sambal that’s sweet, spicy, sour, and savoury, as well as Chinese kale fried with salted yellow croaker, an inventive dish featuring crispy cubes of salted yellow croaker and fresh kale. Perennial favourites like the signature 100-second stewed yellow croaker and the yellow croaker claypot soup (picture above) continue to be mainstays on the menu.

More information here.

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