The Westin Singapore
Afternoon tea gets a twist at The Westin, with an indulgent seafood and champagne spread in place of your classic scones-and-cream affair. Expect seafood favourites such as toasty lobster rolls, freshly shucked oysters, and salmon tartare, but be sure to leave some space for the dessert platter — for what's afternoon tea without the mini eclairs and key lime tarts? With Veuve Clicquot champagne to accompany the meal, this afternoon delight is more than royal.
The Seafood and Champagne Afternoon Tea is available daily, from 2.30p.m. to 5p.m. at the Lobby Lounge of The Westin Singapore
From 28 to 30 May 2015, the dinner menu at Restaurant Ember will see Iggy alumni Sufian Zain and Markus Dybwad working together to present a flight of seafood dishes featuring produce from Norwegian seafood specialist Snorre Food. With a focus on showcasing the quality and freshness of each ingredient, the chefs will work an assortment of fresh fish and shellfish into the menu. The pièce de résistance? A halibut dish jointly presented by both chefs.
The Norwegian Seafood Promotion runs from 28 to 30 May, from 7p.m. onwards at Restaurant Ember
10 at Claymore
Back by popular demand, 10 at Claymore's 'Oyster Occasions' buffet is certainly one for the oyster lover. With six varieties of oysters from France, US, Canada and New Zealand available in unlimited servings, you can truly, well, shuck till you drop. Complement your meal with other varieties of seafood from the buffet line or tuck into an Australian Wagyu roast from the carving station. Did we mention the restaurant's award-winning char kway teow will be available, too?
The 'Oyster Occasions' promotion runs from 1 June to 31 July at 10 at Claymore