The best places to eat, drink, and be merry this month

All good things start with an S for this edition of Indulgences: Spring, steaks, and Sunday brunches, so here’s where to eat, drink, and be merry this month

SPRINGTIME SENSATIONS AT JAAN

Spring calls to mind a delicate touch that’s bestowed on many things – from the way the blues are painted across the sky, the gentle colors of spring blooms, to the subtle flavors of the season’s freshest produce. All these – and more – are somehow brilliantly translated onto a plate at JAAN.

Following its recent Asia’s 50 Best Restaurants 2018 recognition, Chef de Cuisine Kirk Westaway and team didn’t waste any time and busied themselves with the release of the Michelin-starred restaurant’s anticipated spring menu, which features some of Europe’s freshest seasonal produce, sourced all the way from the UK’s coastal Devon countryside to the ancient French town of Pertuis.

For starters, Chef Westaway serves a Devon Cheddar Cheese Buckwheat Pancake Ball, among other items, which awakens the palate with its slightly sharp and nutty flavor. Up next is the impressively sized Pertuis asparagus that’s fresh and sweet, paired perfectly with an umami-rich combination of langoustine, seaweed butter glaze, and marinated ikura eggs.

Another standout is the Scallop with Chestnut Mushroom Cannelloni, that strikes a contrast between the sweetness of the Scottish scallop and the richness of the hand-rolled cannelloni, filled with organic French chestnut mushrooms and topped with a savory parmesan and garlic crumb crust. If we had something to gripe about this dish, it would be that one cannelloni is not enough because it is simply addictive.

The main dessert of Conference Pear with Brown Butter Ice Cream is a beautiful way to end the meal, given its painterly appearance. Break into the tender poached pear and mix with the ice cream for a perfect last bite to this unforgettable seasonal meal.

Visit JAAN at Level 70, Equinox Complex, Swissôtel The Stamford, Tel: 6837 3322

SUNDAY BRUNCH, THE ST. REGIS WAY

There’s nothing quite like the Sunday Champagne Brunch at The St. Regis Singapore. Beyond the free-flow Krug Grand Cuvée NV champagne and mouth-watering food offerings, the entire experience is what stands out the most. From the high ceilings and expansive windows that greet you as you walk into Brasserie Les Saveurs to the impeccable table service, live jazz performances, and the St. Regis ritual of champagne sabrage, this is one Sunday brunch you won’t soon forget.

To keep its culinary offerings exciting yet focused, the Sunday Champagne Brunch features a refreshed menu, starting with freshly baked Truffle Bread, Superior Oscietra Caviar, Fresh Scallop Carpaccio, Confit of Yellowfin Tuna, and French Moulard Duck Rillettes served at your table. The food stations have also been streamlined, with dedicated areas for favorites like fresh seafood and sushi, breads and cheeses, and elegant desserts.

Finally, the mains are served at the table as well, allowing you to sit back, relax, and ultimately, skip the hassle of queuing. The Charolais Beef Striploin with Red Wine glazed Shallot, Pomme Purée and Bordelaise Sauce is a fantastic choice for those who want something filling and flavorful. Meanwhile, the Pacific Cod with Young Spinach, Black Mussels, Pernod and Saffron Emulsion and Dill Oil is a must for seafood lovers who prefer something lighter and subtler.

Visit Brasserie Les Saveurs at The St. Regis Singapore, 29 Tanglin Road, Tel: 6506 6860

MAGIC HAPPENS AT MELT CAFÉ

It’s hard to top the comprehensive offerings at Melt Café’s Sunday Champagne Brunch and it is this exciting variety that has people coming back for more. But this year, the restaurant has upped the ante by expanding the spread further, in addition to throwing some spectacular entertainment into the mix.

Popular stations like the Japanese, Indian, seafood, and cold cuts remain, but expect a few additions peppered in. One example would be the freshly shucked superior oyster selections, which now include Taylor Pacific, Fine de Claire, and Creuses de Bretagne. Meanwhile, the carving station and Indian counter are graced by a majestic slab of slow-roasted Australian prime rib beef and a spiced whole spring lamb, respectively.

Complementing the restaurant’s in-house magician, who serves up amusing and mind-boggling tricks in between courses, is the equally magical addition to the dessert station. Here, the pastry chefs are armed with liquid nitrogen to create delicious magic of their own, which includes the amaretto sabayon, a rich custard that’s streaked with red fruit compote, accompanied by either chocolate or maple syrup, and finished off with Chantilly cream or vanilla sauce. But should you decide to go for tried and tested favorites, don’t fret because a selection of cakes, pastries, and other sweet treats are still available.

Visit Melt Café at Level 4, The Mandarin Oriental Hotel Singapore, Tel: 6885 3500