LAVO introduces January menu

Source: LAVO, via Marina Bay Sands. A new three-course lunch menu available throughout January 2026.

From 1 to 31 January, indulge in a three-course lunch menu at LAVO, Marina Bay Sands. 

Designed to delight the tastebuds from 11am to 3pm, the S$55++ lunch starts with appetiser options such as Caprese salad featuring creamy mozzarella and heirloom tomatoes drizzled with herb oil, or a crisp arugula salad tossed in lemon vinaigrette with cherry tomatoes and parmesan. 

For mains, savour the flavours of mushroom tagliatelle with roasted mushrooms and a hint of truffle oil, or opt for the herb-crusted branzino served with roasted zucchini and a lemon caper beurre blanc. Poultry lovers can consider the chicken scaloppine al limone, chicken scallop-style in a lemon white wine sauce, paired with mashed potatoes and sautéed spinach. 

End on a sweet note with a decadent chocolate panettone pudding, starring soaked panettone bread, vanilla custard, and a trio of chocolates. 

Details

For more information, visit marinabaysands.com/restaurants/lavo.html

*Branzino refers to European sea bass.  

MICHELIN Star Table at Grand Lisboa Palace to star Don Alfonso 1890 x L’Olivo

Source: SJM. Wrapped in Versace’s signature Baroque patterns and the sumptuous gold and red tones of Don Alfonso 1890, this MICHELIN Star Table promises an exquisite dining experience with Italian ambiance. The handcrafted terrazzo floor with rosette and flower motifs is inspired by the historic Versace Villa on Lake Como, while the bespoke furniture and Rosenthal x Versace tableware echo Versace's Asian Dream motif. Paintings from Versace's Palace have been hung on the walls, interspersed with the fashion house's signature Barocco pattern.

SJM Resorts and the MICHELIN Guide have joined forces for the 4th consecutive year to present one of Macau’s most coveted dining experiences: the MICHELIN Star Table series.

This year will see Italian mastery within Grand Lisboa Palace Resort Macau on 18 and 19 October, in the form of Don Alfonso 1890, the Macau outpost of the Michelin-starred, family-owned restaurant in Sant'Agata sui Due Golfi, five-course lunches, and six-course dinners.

The MICHELIN Star Table will showcase the masterpieces from three Italian culinary maestros: Chef Andrea Migliaccio, Executive Culinary Chef of Jumeirah Capri Palace, including the two Michelin-starred L’Olivo; Chef Ernesto Iaccarino, from the family running Don Alfonso 1890 in Italy; and Head Chef Federico Pucci, who helms Don Alfonso 1890 in Grand Lisboa Palace.

Chef Migliaccio is renowned for his mastery of Mediterranean cuisine and vibrant colours and bold flavours in his dishes. He said: “It is an honour to be part of this ensemble and this unique event, which also represents an exceptional twofold opportunity: on one side, we will all be sharing the overall Italian culinary tradition with our friends in Macau; on the other, we will be creating connections between the different interpretations that coexist within the Italian gastronomic heritage.”

Chef Iaccarino added: “I am very proud to have this opportunity to showcase our Italian flavours together with Chef Andrea at the beautiful Don Alfonso 1890 in the Palazzo Versace Macau. We can’t wait for our guests to enjoy the flavours of the south of Italy.” Don Alfonso 1890 in Lavello boasts one Michelin Star and a farm-to-table philosophy that ensures the freshest ingredients from an organic farm, Le Peracciole.

Head Chef Pucci also said he is honoured to participate in the gastronomic extravaganza alongside talented chefs. "We can’t wait to share our passion for food with the discerning palates, celebrating the passion, artistry, and joy of sharing great food with others,” he said.

Details

Lunch is priced at MOP1,288+ per person, with an optional wine pairing for MOP588+ per person. Dinner is priced at MOP2,288+ per person, while an optional wine pairing for an additional MOP988+ per person.

The MICHELIN Star Table presented with SJM – Don Alfonso 1890 x L’Olivo showcases the finest Italian cuisine. 

The exclusive Don Alfonso 1890 MICHELIN Star Table Package includes a night's hotel accommodation and a feast for two. Lunch is priced at MOP3,388++ per person, while dinner is priced at MOP5,788++. 

Secure your bookings though the reservation hotlines or visit https://www.sjmresorts.com/en/happenings/michelin-star-table-2024

• Mainland China: 400 842 2188
• Hong Kong: 800 960 288
• Dining General Line: +853 8881 1800

Dario Cecchini delves into culinary collaborations this March

Bottega di Carna at the Mondrian Singapore Duxton has made its name in Singapore with an experience pioneered by ‘World’s Greatest Butcher’ Dario Cecchini, where reverence for the animal and time-honoured traditions in using all of its parts meet the very finest of produce and ingredients.

Cecchini is back in March with collaborations in mind:

Bottega di Carna X Bold & Braised hawker popup

6-7 March

For two lunch sessions from 11.30 am to 2 pm, Cecchini and Bottega di Carna’s Head Chef Kenny Huang will team up with Chinatown neighbours Bold & Braised at Maxwell Food Centre for a popup partnership featuring an exclusive selection of paninis, each showcasing the art of using all parts of the animal.

"This partnership is significant for us, as it showcases the depth of Singapore's hawker culture alongside a shared Italian and Singaporean commitment to sustainable cooking. We're excited to introduce Dario's celebrated paninis to Singapore, fusing our mutual wish to serve the community with dishes that honour every part of the animal,” shared Alvan Chew, founder of Bold & Braised.

“I want the future to be about appreciating and utilising the entire animal, not just the prized or conventional cuts of meat. Every cut, from nose to tail, has its unique flavour and texture, each with its own story to tell,” said Cecchini.

“I’ve been lucky during my trips to Singapore to explore the hawker stalls and the ethos is exactly the same, everybody eats nose to tail, it’s part of the culture. When two cultures come together there’s a sort of communion and we learn from one another, we have to honour this and I’ve been so inspired by my trips to the hawkers in Singapore.

“I’m excited about this collaboration, Bold & Braised is one of the best. They are people after my heart, and they cook with love and respect. The message that I would like to pass on is that good food is for the community and that all cuts of meat are delicious.”

Dates: 6 and 7 March 2024

Time: 11.30 am – 2 pm

Location: Maxwell Food Centre, Unit #01-43 (Outside MRT)

The menu will feature S$6.50 creations that have Cecchini's Profumo del Chianti Salt and olive oil directly imported from Tuscany, with homemade bread from the Tuscany pane rosetta recipe, including beef brisket marinated for 7 days with special spices and cooked at a low temperature for 6 hours.

Source: Mondrian Singapore Duxton. From left: Chefs Bakker, Cecchini and Huang.

Six Hands Dinner Extravaganza with Syrco Bakker

8 & 9 March

Cecchini and Huang will also collaborate with Chef Syrco Bakker, formerly of Pure C and now leading his own concept, Syrco BASÈ in Ubud, Bali, for a six-hands dinner. Chef Bakker's culinary style has garnered numerous accolades, including two Michelin stars and high ratings in GaultMillau. At Syrco BASÈ, Bakker continues to push the boundaries of culinary excellence, combining his culinary vision and values: traceability, transparency, and nature.

“I have the utmost respect for Chef Syrco, and I could not be more excited than to join forces with him for a special evening of respect, love, creativity, and collaboration,” Cecchini said.

Chef Bakker said: “I love to partner up with specialists and craftsmen, which is why I am so looking forward to this extravaganza with Dario and Chef Kenny – six hands to get inspired, learn and create together!”

The six-course menu honours Cecchini, Bakker and Huang’s joint passion and reverence for sourcing and produce, blending Bottega di Carna’s Italian spirit with Syrco BASÈ’s roots in the essence of Balinese, Indonesian and wider Asian culinary traditions.

Dates: 8 - 9 March 2024

Time: from 6 pm

What: Six-course menu at S$250++, S$368 including wine pairing

Location: Bottega di Carna

Reservations: http://bit.ly/booknow-bdc

Menu: https://bottega-di-carna.popmenu.com/embeds/wisobvjq#menu=a-la-carte-menu

Cecchini and Chef Huang will also unveil new permanent menu additions for Bottega di Carna, including risotto con lingua di manzo (risotto with beef tongue), crocchette di carne (beef croquettes made with Wagyu brisket), Angus beef tomahawk, parmigiana di melanzane (eggplant parmigiana)and homemade gnocchi with scamorza cheese gratin.

Reservations: https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining

Michelin star chef Nicolas Isnard to cook at Singapore's Sofitel So Singapore

Source: Accor Hotels. Chef Isnard.

Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will act as Guest Chef, bringing his Mediterranean and Italian influences and serving up rustic flavours in the classic French style.

Partnering with Chef Anne-Cecile Degenne, Executive Chef of Xperience, Chef Isnard will offer a daily set four-course lunch at S$45++, daily set five-course dinner menu at S$88++ and a Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.

Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques.

“As the culinary capital of Asia, Singapore is the place for gastronomic adventures and new experiences. Sofitel So Singapore strives to offer our guests an exclusive interactive culinary journey of the senses. With Chef Isnard and Chef Degenne together, we are confident that they will bring an extraordinary culinary experience for Singapore’s gastronomes,” said Vincent Lelay, General Manager of Sofitel So Singapore.

Chef Isnard’s specialties include filet de boeuf, farmed chicken egg and onion soup “Contemporary Style”.

“I am excited to be collaborating with such an inspiring chef to continuously push new boundaries for Singapore’s culinary scene. Chef Isnard’s creativity and innovation will certainly elevate our guests’experience to a whole new level,” added Chef Degenne.

Guest Chef Isnard is the grand finale of Sofitel So Singapore’s Guest Chef Series. Earlier this year, Chef Degenne was joined by other internationally acclaimed Michelin star guest chefs, including Chef Yuichi Kamimura and three-Michelin star Chef Quique Dacosta.

For reservations, please call the hotel at +65 6701 6800.