Looking to treat yourself this September, but not sure where to eat? From sexy to scrumptious, we have this month’s hot spots for you to satiate a hunger that just keeps growling for more.

Starker Q Brings Sexy Back To The Heartlands

Clams in a Pot (Garlic Butter Cream)

Clams in a Pot (Garlic Butter Cream)

Situated at the back of Waterway Point, Starker Q is the latest addition to the dining concepts under Starker Group (yes, the beer). The self-service restaurant space features a myriad of cuisines, including Korean, Western, Italian, and local. For seafood lovers, we recommend Legend Seafood’s ‘Garlic Butter Cream Clams In a Pot’: a thick cream sauce which begs for bread to soak it all up and fresh clams for less than $15. Pizalo’s Wanton Pizza and Allegra’s Cuttlefish Strips pairs very well with the special Starker Fresh Beer Flight, which features Starker Aromatic, Dunkel, Lychee, Lager, and Charcoal.

Other than the food, what makes Starker Q stand out is its unique position at Punggol Central. The ambience is classy and clean, with a stage for residential bands and sleek ordering counters that will text you once the food is ready to be collected, but the prices are kept very affordable. Drinks are kept around the $1 range and it opens from 8am daily, almost like a coffee shop with air-conditioning. It is an ideal fit for young couples and huge families, making it the perfect contender to bring sexy back to Punggol.

When? Now till otherwise specified
Starker Q, 85 Punggol Central, #01-01, Singapore 828761

Tajima Wagyu Raises The Steaks In Singapore

Wagyu Carpaccio

Wagyu Carpaccio

Six hands, two dinners, and one superstar ingredient: the Tajima Wagyu. The Wagyu cattle hails from Japan and not only is it tender and flavourful, it also features intense marbling, the fat allowing the flavour to seep through and the meat consistency to achieve a heavenly melt-in-your-mouth state. The only two breeds of Wagyu cattle found outside of Japan include the Japanese Black and Japanese Brown/Red, and the Tajima bloodline falls under the Japanese Black breed.

Come Wednesday, Stellar at 1-Altitude will be hosting a Tajima butchery masterclass with special guest Kylie Schuller from Tajima New South Wales, followed by an exclusive six course dinner by three chefs: executive chef Christopher Millar, The Summerhouse’s chef de cuisine Florian Ridder, and visiting chef Alejandro Saravia from the critically acclaimed restaurant, Pastuso. For those who prefer a more rustic setting, the three chefs will also be at The Summerhouse grilling the feted Wagyu, serving up unique cuts such as the oyster blade, intercostal, and silverside.

Tajima Wagyu Masterclass & Six-Hands Cook-Off
When? 6 Sep, 6.30pm — 8pm (masterclass); 8pm — 10pm (dinner)
Stellar at 1-Altitude, Level 62, One Raffles Place, Singapore 048616
$180 onwards for a butchery masterclass and six-course menu

BBQ Feast in the Garden
When? 8 Sep, 6pm — 10pm
The Summerhouse, 3 Park Lane, Singapore 798387
$140 onwards for a six-course menu

Morsels Serves A Whimsical Twist On Cantonese Fare

Prawn Vermicelli

Prawn Vermicelli

Friends of Mitzo returns with Morsels’ Chef Petrina Lo, known for her eclectic style in the kitchen, bringing a playful twist to Cantonese fare. Highlights include Fish Medley, beautiful gin-cured snapper petals lying on a bed of Mitzo’s house-waxed Croacker Fish ‘Tonnato’, or the Italian tuna sauce; and the Prawn Vermicelli which encapsulates Chef Lo’s prowess with Asian noodles in particular. The fish sauce is seriously underrated and we look forward to seeing more of this excellent flavour explosion acting as a menu mainstay. For this round, all the courses marry both chefs’ techniques to culminate in a collaborative effort that will be happening over the span of two days only.

Friends of Mitzo: Morsels x Mitzo
When? 8 — 9 Sep, 6.30pm — 10pm
Mitzo Restaurant & Bar, Grand Park Orchard, 270 Orchard Road, Singapore 238857
$118 onwards per person for a six-course menu, $168 onwards with cocktail pairing

Ramen Champion Presents Healthy & Pretty In Pink

Special Tonkotsu Pink

Special Tonkotsu Pink

Having just opened their full service restaurant over at The Central, Ramen Champion is a familiar name to fans of the Japanese ramen. The concept brings together popular ramen brands like Tonkotsu Ikkyu and Buta God, but unlike its original outlet at Bugis, the Clarke Quay space also features a salad and dessert bar, and other classic Japanese dishes such as sashimi, sushi and donburi. Look out for their new additions, especially the attractive Special Tonkotsu Pink Ramen, an interesting infusion of both beetroot and blueberries, turning the soup pastel pink and transforming it into a superfood with the cumulative health benefits. Other than the colour, the pink soup flavour does not differ too much from normal ramen stock, so don’t be intimidated by its fruity ingredients.

When? Now till otherwise specified
Ramen Champion, The Central, 6 Eu Tong Sen Street, #03-89, Singapore 059817

High Quality Maguro Don(e) In 7 New Ways

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What should high-quality maguro do? Melt. The moment you place a slice in your mouth, it should melt and coat all the rice with its sweetness. Kuro Maguro, conveniently situated at Tanjong Pagar MRT, is where maguro-fans flock to for their fix of this acclaimed fish. The restaurant is under Misaki Megumi Suisan, perhaps the most renowned tuna and fish wholesalers in Japan. This connection allows Kuro Maguro to insist on only the freshest and biggest: they only use meat culled from blue fins that weigh a minimum of 280kg so that the fat and lean meat achieves the ideal ratio. They just unveiled seven new dons, including our favourite, the Heavenly King Meshi, showcasing the four treasures of Japan in a huge bowl (otoro, the rare nodoguro, creamy sea urchin, and the glistening, juicy ikura).

When? Now till otherwise specified
Kuro Maguro, 7 Wallich Street, #01-04, Singapore 078884

LeVeL33 Takes Drinking & Dining To A New Level

Kangaroo

Kangaroo

Fans of the spirit will have a cause to delight in: LeVeL33, one of the highest urban craft-brewery and modern European kitchen, will be unveiling a brand new menu dedicated to beer. Not just the drink, but also capturing the brewing processes and replicating it in the restaurant’s dishes. On matching drinking to dining, Executive Chef Jimi Tegerdine explains that it is not entirely up to the chef to have the final call in which dish best complements the drink, but rather, cook in mind that every customer is a critic and will make their own choices in terms of pairing.

With that, some of the new additions include the Japanese Deep-Sea Crab, which is a deconstructed starter with sweet firm crab and corn interpreted in a medley of ways: charred corn, popped-corn and corn cannelloni molded into shape using a brewing tube. A unique game to the table, Kangaroo, is elevated by first cooking the meat sous vide then chargrill, and pairing it with shards of beetroot leather and buttery turnip purée to give the dish a fantastic level of depth in terms of flavour and texture. Finish off the meal with Cereal, a messy but addictive rendition of a breakfast staple featuring beer malt praline and creamy almond milk mousse.

Good food and good drinks all against an intoxicating skyline, that’s the way we want to end our week.

When? Now till otherwise specified
LeVeL33, 8 Marina Boulevard, #33-01, Marina Bay Financial Centre Tower 1, Singapore 018981

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