Lunch deals, new burgers, and Din Tai Fung’s 12 new dishes (with veg-friendly options).
Jack’s Place rises to the occasion again with a daily lunch deal (11am-3pm) that includes wholemeal garlic bread, soup of the day, day’s dessert and coffee/tea from just $13.80 to $19.90. Each outlet showcases its own daily specials. At Great World City, tuck into N.Z. Sirloin Steak with shimeiji mushroom and teriyaki sauce ($15.50) on Mondays, or grilled boneless chicken with cheese and ebi fry, accompanied by macaroni and mesclun salad ($13.80) on Fridays. They use only 100% grass-fed chilled beef from N.Z., making for the best value around in our books. www.jacksplace.com
Since February, Wildfire Burgers + Bar has carved its way into the hearts of diners with grain-fed and dry-aged beef burgers. And they’re now courting chicken lovers with a new menu: Sticky Nam Prik Pao Fried Chicken ($13) puts a saccharine-spicy spin on the dish, while Sichuan Pepper Fried Chicken ($13) is a zesty rendition that features generous, mouth-numbing spice. For a touch of citrusy flavour, opt for the Yuzu Kosho Fried Chicken ($13). They’ve also unveiled the Black Ebi Burger ($23) that sandwiches a breaded prawn patty, butterhead lettuce, sliced tomatoes, grilled pumpkin and a dollop of squid ink aioli between charcoal black brioche buns, the latter undoubtedly the burger’s highlight. 26 Evans Road. Tel: 6734 2080
The heat is building at Burger King. Their new hotheaded Angry Burgers are packed with Thai Sriracha sauce and spicy Angry Onions. Don’t be cowed by the Angry Beef, which features a classic flame-grilled WHOPPER patty; neither should you feel foul at the sight of the Angry Tendercrisp Chicken. To cool off, get the Angry value meal ($8.65, also includes medium fries and small Coke) that finishes off with a Biscuit Sundae in lychee, strawberry, chocolate and caramel. Available till early Dec. www.burgerking.com.sg
Young but quaint, with more than a pinch of good taste–Sprigs introduces an all-new menu with a contemporary direction. We started with delish roasted veal carpaccio ($2, egg confit, capers, tonnato sauce) and flame-torched Hokkaido scallop ($22)–fresh and flavourful. Other comforting favourites include soft and tender Chilean seabass ($40) and New Zealand rack of lamb ($38). Ending the meal on a true European note, we tried the featured dessert cheese from Switzerland, tete de moine cheese, served in delicate rosette shavings on toast. The cheese was pungent but a perfect complement to the sides of quince paste and walnuts. #01-01, 12 Purvis Street. Tel: 6338 5844
To commemorate 12 years in Singapore, Din Tai Fung has introduced new dishes, one for every successful year here, to its flagship in Paragon, Orchard. The selection process spanned a year of R&D, taste tests, focus groups and lab tests to determine product stability. Highlights suitable for vegetarians include deep-fried handmade tofu with water chestnuts & mushrooms ($8.60) and steamed assorted mushroom dumplings infused with truffle oil ($11.30/16.80). The Paragon outlet recently underwent renovations in July and can now seat over 200 guests over an area of 8,500 sq ft. #B1-03 Paragon, 290 Orchard Road. Tel: 6836 8336