SINGAPORE, Aug 13 — Manhattan Fish Market’s Flaming Feast of 4 Nations

Go on a gourmet road trip at The Manhattan Fish Market with its launch of the new Flaming Feast of 4 Nations, inspired by the popular and unique flavours of Asia. The Super Shiok Flaming Platter (S$38.95/RM116), available now, features its signature flaming prawns drizzled with creamy salted egg yolk sauce. The other three platters, which are launching progressively from September to November, include the sawatdee flaming platter that serves up beautifully flamed scallops in sriracha hot sauce (S$38.95), oishi ne flaming platter that is full of sweet-tasting meat topped with ebiko (S$59.95) and masarap flaming platter featuring the appetising flaming milk fish sisiq (S$38.95).

The platters will be available from now until November 30 at all its outlets except Changi Airport Terminal One, which will only introduce the platters from September 1.

Parkroyal on Pickering extends its lobster fest

Crustacean lovers who missed out on the lobster extravaganza at Lime Restaurant can rejoice. Parkroyal on Pickering is continuing its sell-out dinner until December. Diners can expect to find all-time favourites such as the Maine lobster with truffled hollandaise and espelette, lobster salad with exotic vegetables and wasabi aioli, lobster mac and cheese with truffle salsa, and lobster Lux-sa. If you want more variety, you can also chow down on six types of international cheeses and their accompaniments, unlimited servings of sushi and sashimi, and rotisserie chicken with roasted vegetables from the hot western selection. Round up the meal by sampling shots of durian pengat.

The Lime Lobsterfest is priced at S$99 per adult. Available from 6.30pm to 10.30pm every Wednesday and Thursday. Call 6809 8899.

PrimaDeli’s artistic range of cakes

PrimaDeli is jumping on the watercolour bandwagon with the release of a new statement-making Shades of Watercolour collection. The bakery’s freshly baked cakes are coated with rich pastel hues, which are hand painted to create a drip effect and an ombre blending of shades. Apart from selecting a preferred flavour, customers can also choose the shade of “watercolour” in which to dress their cake. Chocolate lovers will love the bestselling truffle cream with chocolate sponge, while fans of fruity flavours will delight in their strawberry cream and vanilla sponge. Every purchase of a cake will entitle you to a complimentary Customise-Your-Own-Tote kit, to bring out your inner artist.

At S$52.80 each, the cakes will be available at all outlets from now until August 31.

A Mughal feast at Raffles Hotel Singapore

Succulent kebabs, fragrant briyanis and other delectable delicacies take centre stage in a new rendition of the popular Kebab & Briyani festival at Tiffin Room, Raffles Hotel Singapore. Chef de Cuisine Kuldeep Negi will curate a fine melange of vegetarian and non-vegetarian Mughlai kebabs and biryanis alongside some popular favourites from across the palate of North India. Menu highlights include lagan ki boti ke kebab (lamb cubes marinated with raw papaya, cashewnut with onion paste) and tandoori scallops (marinated with cheese, yoghurt, turmeric and rose water), among other dishes. Available from August 12 to 28.

Lunch is priced at S$60++ (S$35 per child for those aged 6 to 12) from 12pm to 2pm and dinner at S$75++ (S$40++ per child) from 7pm to 10pm. Children below six can dine for free. Call 6412 1816.

BoCHINche’s Six Hands Dinner

To commemorate Singapore and boCHINche turning 51 and three, respectively, chef patron Diego Jacquet will once again host a Six Hands Dinner, following its successful series launch earlier in June. Round 2 of the Six Hands Dinner will see Jacquet collaborating with two outstanding chefs — chef and owner Bjorn Shen of Artichoke, and executive chef Carlos Montobbio of Esquina, with a specially curated five-course dinner menu priced at S$120++ per person. Dishes on the menu include Shen’s bacon shawarma, lettuce, crab tzatziki and tomato ezme, Jacquet’s roasted cod, apple and pickled mustard seeds, and Montobbio’s banana in textures and dark beer ice cream topped with salted caramel sauce.

The dinner will be available on August 14 from 7.30pm to 10pm at 115 Amoy Street #01-02. RSVP is required at [email protected].

Heads up: Tea-lights at Shang Palace

Shang Palace at Shangri-La hotel presents a delectable tea-inspired dishes by Master Chef Steven Ng, where the a la carte menu incorporates various types of teas, such as Long Jing, Bi Luo Chun and Tie Guan Yin, into Ng’s signature Cantonese cuisine. Highlights include the double-boiled Bird’s Nest with Bi Luo Chun Green Tea and Black Chicken (S$78) and Wok-Fried Pork Ribs infused with Tie Guan Yin Tea (S$28). For tea enthusiasts, they may wish to opt for the seven-course tea pairing menu priced at S$108 per person, which comes with innovative tea pairings such as the Pandan Lemongrass Infusion Tea and Tea Espresso. Both menus will be available from August 18 to September 18. For both lunch and dinner, from Mondays to Sundays. Call 6737 3644. — TODAY