Olivia Cassivelaun Fancourt 

OCF Singapore foie gras

You don't necessarily have to be at the French Riviera to have a taste of the summer's best. Sure, the south of France is beautiful this time of the year, but you can also enjoy its best produce in the comfort of a colonial gem. Tucked away on the second level of The Arts House, OCF Singapore sensually belts out jazz-infused pop covers (from Thursdays to Saturdays) and seductively hones in on the art of dining. The master of said seduction? Chef Jonathan Koh, who has cut his teeth with former Raffles Grill honcho David Mollicone. After a stint in Montpellier, Koh brought his affinity for southern French produce back home. This is evident in the seasonal lunch set where a foie gras starter, Le Foie Gras, fashions itself into dessert. Thin layers of buckwheat sponge cake and foie gras pâté are topped with a jelly-like layer of golden beetroot and yuzu, which cuts the foie gras's richness with just a touch of sweetness. On the side are spiced medjool dates, which bruise beautifully into a marmalade-like texture. It's an opera cake like no other. —AI

OCF Singapore, #02-02 The Arts House, 1 Old Parliament Lane. Tel: 6333 9312

The Other Room

The Other Room Singapore Dario Knox

Few enjoy being branded as an outlier. But for week-old drinking hole, The Other Room, they've boldly embraced their outlier status in multiple ways. Firstly, this dimly lit 40-seater nook hidden within the Marriott Tang Plaza Hotel serves up vintage cocktails in every sense of the word. Forgotten bottles of spirits gathered during an Italian road trip by Master Bartender Dario Knox go straight into old-world cocktail recipes fellow alcoholics knocked back in the days of yore. Tasting history, it seems, is not a mere flight of fancy. Besides offering up a slice of the past, Knox has also turned his attention to tweaking the flavour profiles of existing commercial spirits by treating and finishing them in a variety of ways. Take for example a 10-year-old Taslisker scotch whisky, which he teases out separately with a Grenache cask finish and Port cask finish. The former amplified the spicy, punchy notes of the whisky while the latter rounded out its smoky sweetness, taming this wild dram into more feminine territory. As a result of this on-going experimentation, you can expect to find over 170 bottles of spirits borne of various permutations — all of them alcoholic unicorns you'll be hard-pressed to find in any other bar. Cask-finished rum and whisky form the bulk of the lineup while other spirits such as vodka and gin are spice-finished with various botanicals ranging from lavender to ginseng. There're over 30 cocktails to be had too, ranging from pre-prohibition-inspired tipple to aged cocktails — all playfully presented (mine was served within the covers of a Pride & Prejudice book) with a full suite of bells and whistles. —DK

The Other Room. Lobby level, Marriott Tang Plaza Hotel, 320 Orchard Road. Tel: 6100 7778  

Ding Dong

Ding Dong

As you enter the restaurant, you're met with vintage Asian movie posters on the walls — a sure sign that a journey in experimental Asian cuisine awaits you. Modern Southeast Asian restaurant Ding Dong is known for turning the script with their eclectic take on traditional Asian cuisine. At its new location on Amoy Street, the restaurant has refreshed their cocktail menu and introduced 15 new Asian-inspired dishes crafted by head chef Jet Lo. Think deep fried lamb tongue cubes brined in Chinese spices, or foie gras served on homemade banana bread dotted with kimchi. The flavour combinations are entirely unexpected but surprisingly delicious. Its innovative desert menu centered around classic Southeast Asian favourites are also worth saving space for. Be sure to try the deconstructed pineapple tart and a Cantonese dessert of mango with pomelo sago resurrected in different textural forms.  —JZ

Ding Dong, #01-02, 115 Amoy Street. Tel: 6557 0189