The 7th Edition of Singapore Restaurant Week – 7 to 13 October 2013. Book now!

Food lovers in Singapore get a bit excited at this time of the year. It’s the time of the year when you start to book places to some of the restaurants that you always wanted to try their food but at a lower price.

From 7 to 13 October 2013, the 7th edition of Singapore Restaurant Week will feed over 40,000 hungry people in Singapore. The 6th edition in March 2013 already had a record breaking booking of 40,000 seats! Singapore Restaurant Week is presented by American Express and organized by DiningCity.

Restaurant Week - 7th Edition - 7 to 13 October 2013

The restaurants that participate in the Singapore Restaurant Week offer exclusive three-course menus for lunch at $25++ and dinner at $35++. (DiningCity Star-awarded restaurants charge a supplement of $15 for lunch and $20 for dinner).

Personally, I will scrutinize the deals and restaurants.  Some places set meals are about the same as their regular set meals. The wife and I dine out often and we pay for our own meals, so we do notice the price. So pick carefully and you do find really good deals. Do your home work, but don’t take too long because as I have experienced it myself, the good deals do get booked out really quickly!

Restaurant Week - 7th Edition - 7 to 13 October 2013

Courtesy of Singapore Restaurant Week, I had a preview of the dishes that 3 restaurants will serve for their Restaurant Week special menu. To make it more interesting for us, we had our 3 course meal in 3 different restaurants!



1. Starter @ Taratata Bistrot

Taratata Bistrot has been a hot favourite for many diners wanting to try French food in the previous editions. Taratata is owned and two veteran French chefs that has French fine dining restaurants with Michelin Stars.

Restaurant Week - 7th Edition - 7 to 13 October 2013

We started with baguette with butter. It’s simple and addictive carbo for a hungry person.

Restaurant Week - 7th Edition - 7 to 13 October 2013

We had the “Cassolette d’Escargot aux Champignons et Concassée de Tomate“. It’s Escargot with Mushrooms and Tomatoes.

Covered with herbs and lots of olive oil, it had a very tempting aroma when it was served to us.

Restaurant Week - 7th Edition - 7 to 13 October 2013

A very different style of escargot from that I have eaten. No shell to dig the escargot out, and it’s baked in a casserole with lots of herbs and tomatoes, it had a taste that I liked. (I love tomatoes as you all know, so I was rather happy with it)

Restaurant Week - 7th Edition - 7 to 13 October 2013

Presenting the two men in white that prepared our starter. Chef Bertrand Raguin and Philippe Nouzillat. They each have over 20 years experience in what they do.

2. Main Course @ Latteria Mozzarella Bar

How interesting to start our meal in a French restaurant and continue to an Italian restaurant!
Latteria Mozzarella Bar is by the same people behind ilLido.

Restaurant Week - 7th Edition - 7 to 13 October 2013

It’s a place that has many different kinds of mozzarella and if I remember correctly, they bring it them in themselves and not through the usual suppliers in Singapore.

Many people like their pasta and other staple Italian favorites here. I was told this place is good. I should come back with the wife and try them out.

Restaurant Week - 7th Edition - 7 to 13 October 2013
Grilled Halibut with Saffron Potato and Lobster Sauce

The chef had planned for us to choose one of the two main courses they will be serving during Restaurant Week. A sudden change of mind,  he thought maybe if he gives us 2 smaller portions of both dishes it would make us very happy. It sure did!

A nicely piece of grilled halibut. Halibut has dense and firm flesh and a clean taste. If there’s no other thing with it, I will still be happy to eat it on its own just lightly salted. Of course in a restaurant, you would not want to pay for that.

So they chef has to jazz it up with Saffron Potato and Lobster Sauce. Goes well. I love how he served it with the colourful cauliflowers. Yes, all of us were just admiring the nicely plated dish and almost everyone dining took out their cameras to photograph it.

Restaurant Week - 7th Edition - 7 to 13 October 2013
Suckling Pig Porchetta with Peaches and Salmoriglio.

From a lighter dish to one that’s heavier in taste. It’s said that every region in Italy has it’s own version of suckling pig. We were too busy enjoying our food to ask the Chef where he is from and what version it is from.

3. Desserts @ Hashi

From French to Italian to Japanese! The taste buds were really going for an adventure!
We were told Hashi is the only Japanese restaurant in Singapore that serves traditional hand made sweets. It’s suppose to be a great treat for us!

Restaurant Week - 7th Edition - 7 to 13 October 2013

We were served sake as we sat down.

Restaurant Week - 7th Edition - 7 to 13 October 2013

If you don’t already know, the Singapore Country Manager of American Express (yes, Restaurant Week is presented by Amex) is Ms Yoshimi Nakajima. Leave it to the experts to talk about what’s a good sake. 

Restaurant Week - 7th Edition - 7 to 13 October 2013

The beautifully sculpted wagashi that’s flown in from the the famous shop Ganyuudou in Shizuoka. It’s made by fifth-generation pastry chef Hiromori Uchida.

Restaurant Week - 7th Edition - 7 to 13 October 2013

Wagashi are sweet treats made from finely milled flour, mocha filled with red bean paste sculpted dumplings. It’s something for the sweet tooth. If you are not a sweet tooth person, you will find this extremely sweet. It’s something very pleasantly sweet and delicate to me.

Restaurant Week - 7th Edition - 7 to 13 October 2013

Hashi is headed by Chef Tadashi Takahashi who was previously head chef at Nobu Melbourne.

The wife and I had previously enjoyed our meal at Nobu Melbourne, I should bring her back here and try Chef Tadashi’s food here.

Here he is, putting additional touches to the Wagashi. He was grating something over the fine sieve and added it to the flower shaped Wagashi.

Restaurant Week - 7th Edition - 7 to 13 October 2013

One of the rare chefs around that I see wearing a tie when he works!
People with such discipline and pride serves fabulous food don’t you think?

It’s the end of the story of my special 3 course Singapore Restaurant Week eaten in 3 different restaurants. If you want to book, you better hurry!

How to book?

American Express Cardmembers^ enjoy exclusive priority booking privileges from 4 September 2013 before booking is open to the public from 11 September 2013.  All bookings can be made online from 11 September 2013 at www.restaurantweek.sg, a dedicated website with unique technology for online and real-time reservations.
^Applicable to all American Express Cards issued directly by American Express International, Inc. in Singapore  (excluding American Express Corporate Cards and American Express Cards issued by DBS, UOB and EZ-Link Pte Ltd)

Subscribers to the DiningCity.SG newsletter will enjoy advance booking from 9 September 2013. To sign up for the newsletter, simply log on to www.DiningCity.SG.



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