Free-Flow Sake Saturdays
Free-flowing sake and izakaya style food will be available at Zuma second Saturday until June. Priced at $490 per person, 'Sake Saturdays' starts at 12 noon, including 18 izakaya style dishes served fresh from the grill and open kitchen to complement featured sakes.  For those who love the izakaya experience, they can also enjoy the afternoons without the sake at $450. Breweries from all over Japan will be presenting their award-winning brews. The next Sake Saturday is on 13 March and will feature the famous Nanbu Bijin brewery from Iwate, which dates back to 1902.

Snapper Specials

Inagiku Japanese Restaurant (Four Seasons Hotel) has a new chef's recommendations menu featuring seasonal sakura dai, or snapper, from Japan. On top of that, the restaurant's popular teppanyaki holiday lunch is back and diners have yet another opportunity to sample authentic Japanese delicacies in a relaxed, casual environment.

The restaurant's executive chef Imai Masakazu uses different cooking methods to prepare a selection of dishes featuring this hugely popular seasonal delicacy. Recommended items include sakura dai head steamed in sake, thinly sliced sakura dai sashimi, sakura dai sushi, braised sakura dai head, salt-grilled sakura dai head and sakura dai soup.

Epicurean Dinners

Amber will be hosting a series of Epicurean dinners during the year that will involve the winemakers and related wine masters, with each Epicurean dinner preceded by an hour-long apéritif and introduction of wines. The next upcoming Epicurean dinner will be held on 4 March and will feature a selection of fine vintages.  Paul Hermans and Philippe Maurette are hosts and will introduce the history of Domaine Arnoux/Lachaux & Château Climens.  The six-course wine dinner is priced at $2,888 per person and is limited to 20 persons.

Next in the series is on 14 April and will be hosted by Spanish celebrity winemaker Alvaro Palacios and will be priced at $3,488.  In May there will be four Epicurean wine dinners.

Pressed Duck Dinner

Gateway Hotel's La Brasserie is presenting a six-course set dinner for four featuring the traditional French specialty, Pressed Duck, from 6 March, priced at $888 per person.

La Brasserie imports Challandais duck directly from River Loire in France.  Using the tender meat of a six- to eight-week old baby duck for more taste and flavour, the duck is then pressed to retain its blood and then partially roasted.  Its liver is ground and seasoned, and the legs and breast are removed. The remaining carcass including meat, bones, and skin is then positioned in a specially designed screw press. Pressure is then applied to extract the blood of the duck and other juices from the meat and carcass.  The juices are then cooked, thickened and flavoured with brandy, red wine, port, and brown sauce, then poured over the partially roasted breast. 

The feast starts with Flambéed Lobster with Cognac and Bisque complemented by appetisers of Sautéed Frog Legs in Garlic Butter and Baked Snails in Garlic Butter. Next comes the choice of Pan Seared Beef Tenderloin with Duck Foie Gras, Morel Sauce and Potato Gratin; Braised Wagyu Beef Cheek in Red Wine; Pan Seared John Dory with Black Trumpet and Shallot's Cream; or King Prawn with Anchovy Butter and Pilaf Rice. For the main event, partake in the live demonstration of the duck pressing process as the executive chef prepares the Whole Pressed Duck and Legs served with Mashed Potato and Red Wine Sauce.  For dessert Crêpe Suzette Flambé au Cointreau Vanilla Ice Cream or Vanilla Crème Brûlèe.

New Dim Sum

One Harbour Road has introduced a new dim sum menu with a selection of 17 dim sum items available every day. Chef's recommendation include Steamed Pork Dumpling with Baby Abalone; Deep-fried Rice Paper Rolls with Foie Gras and Mushroom; Baked Puff Pastry with Lobster and Button Mushrooms; Steamed Pigeon Dumplings with Chilli Sauce; Rice Flour Rolls with Fresh Shrimp and Bird's Nest; Deep-fried Mashed Taro Dumplings filled with Scallop and Cheese; and Steamed Chicken Dumplings with Celery and Sweet Corn.

Exquisite 8 Menu

Santa Lucia has introduced a new lunch menu which it is calling Exquisite 8 Menu, featuring healthy dishes featuring seasonal ingredients. Some of the chef's recommendations include Crab Bisque, Chicken & Pasta Soup, Chickpea Salad, Prime Flat Iron Steak, and Lemon Tart. The menu is available during the week and is prices start from $98 for two courses.