The iconic Shanghainese street food, sheng jian bao or pan-fried pork buns have made its way to Northpoint City — No Signboard Group has opened the flagship of Nosignboard Sheng Jian at the shopping mall.

The buns are first pan-fried with water, then oil to create a chewier texture compared to regular buns. Sink your teeth into buns with four robust fillings; there’s the Signature “Popping Juices” Sheng Jian Bao ($5.50 for three), Chili Crab and Pork Sheng Jian Bao ($6.30 for three), Spicy Dried Shrimp Sheng Jian Bao ($5.80 for three), and the meat-free Vegan Sheng Jian Bao ($5.30 for three) with preserved mustard greens.

Other plates you’ll find include authentic Northern Chinese dim sum and dishes, from the chilled Spicy Chicken in Sichuan style ($7.80) to Famous Wu Xi Braised Pork Cubes ($14.80) and Deep-fried Radish Pastry ($5.80 for three.)

From Oct 15-28, enjoySpicy Dried Shrimp “Guo Tie” Dumpling (three pieces) at $1+ (U.P.$5.80+).

Nosignboard Sheng Jian is at #01-137/138 South Wing of Northpoint City, 1 Northpoint Drive, Singapore 768019.

Originally an importer supplying to restaurants and the like, Hairy Crab Singapore opened its own retail shop last year, and promises quality hairy crabs at below-market prices.

The live hairy crabs are caught from the pristine waters of Lake Tai, China, and are imported three times a week; the crabs there are known to be creamier and have sweet roe.

Each order will get you a kit comprising recipe booklet and instructions on how to best handle and cook your hairy crabs. You’ll also get deshelling tools like a fork, scissors, and roe spoon, as well as dried perilla leaves to steam the crab with, vinegar for dipping, and ginger tea sachets to make your own brew.

This October, enjoy a further 10 per cent off all orders with a minimum purchase of $200, with promo code “HAIRY10”.

Visit its website to order.

If you prefer having someone else cook up a crustacean feast for you, then make a reservation for Yì by Jereme Leung. The Chinese fine dining restaurant has unveiled a new seasonal crab-focused menu that’s available till Nov 30, and shines the light on Japanese king crab, Sri Lankan yellow crab, and the prized hairy crab from the great Taihu Lake.

The latter can be enjoyed in dishes like the inventive hairy crab handroll with Kristal caviar ($30++), or a salt-baked hairy crab cooked in a Huizhou Hakka style ($108++, order one day in advance). The Japanese king crab lends itself to plates like the Crispy Sesame Chicken Skin with Japanese King Crab Seafood Mousse & Balsamic Vinegar Pearls (from $50++), as well as a Sichuan-style la mian dish ($22++).

Other crab dishes include the 72-Hour Chilled Sri Lankan Yellow Crab in Vodka & Chinese Wine Brine ($98++) and Freshly Baked Custard Soufflé with Hairy Crab Meat & Roe ($28++).

Yì by Jereme Leung is at #03-02 Raffles Arcade, 328 North Bridge Rd, Singapore 188719. Visit its website for reservations. 

After closing its doors for a short hiatus in June, Kilo Singapore is now welcoming diners back with an updated look and refreshed menu. The menu navigates itself in a culinary direction big on Latin American fare, with core cooking techniques that involve an open format natural flame kitchen with a wood-fired grill.

Kick things off with the Kilo Ceviche ($22++) with tuna, seabass, and red prawns before digging into meats like dry-aged T-bone Wagyu ($110++), as well as Argentinian Grass Fed Rib Eye 500gm ($48++) and New Zealand Lamb Racks ($36++), all served with Kilo Fries, and chargrilled lettuce.

For an interactive market-inspired experience, there’s a display where you can pick out your seafood of choice, from the fish of the day to oysters, clams, and mussels for dishes such as White Clams with White Wine & Garlic ($22++).

If you’re there with a friend, it’s got various sharing plates, and don’t miss out on its range of natural wines and classic cocktails with a twist.

Kilo Singapore is at 97 Duxton Road, Singapore 089541. Visit its website for reservations or more information.

Thai cuisine is married with French culinary techniques at private dining concept Pun Im, which is helmed chef Vincent Pang.

And you’ll get to have a taste of his special menu when you make a booking for the final installment of Raffles Courtyard’s Private Chef Series, which spotlights well-loved creations by the top private chefs in the country.

To kickstart your meal, there are appetisers like the succulent Tom Yum Crab Cakes with tobikoe roe, or signature Thai dish, Miang Kham, which combines toasted coconut, roasted peanuts, dried shrimp, bird’s eye chili, and julienned Japanese torch ginger in a fresh wild betel leaf wrap.

Expect a crisp yet tender French duck confit for mains, which is given is bathed in a rich and flavoursome Thai red curry. Then end it all with the Thai-style dessert, Black Sticky Rice 2 Ways.

You can sample all of Chef Vincent’s signature dishes served together with rice with The Pun Im Bundle ($80++ for two persons), or choose to order the dishes a la carte.

Available daily from Oct 25 to Nov 21, from 3pm to 9pm. Guests can meet and mingle with chef Vincent Pang exclusively on Mondays between 6pm to 9pm. Raffles Courtyard is at 328 North Bridge Rd, Singapore 189673. Visit its website for reservations or more information.

Nestle’s Harvest Gourmet arm has teamed up with online F&B concepts RBL Burgers and Korean fried chicken specialist Phat Fingers to launch a series of plant-based options.

The Harvest Psy’s Chicken Burger ($12.99) by Phat Fingers is a deliciously messy burger with subtle kimchi slaw and soy garlic sauce smothering a flavourful Harvest Gourmet Schnitzel that can almost pass off as the real deal.

We also tried the Sensational Truffle Mushroom Cheeseburger ($19.89) from RBL Burgers, which uses halal-certified ingredients. It’s covered in a generous dollop of nacho sauce, but the patty, however, has the unmistakable taste of soy protein and there was no truffle aroma.

If you’re extra peckish, order sides like grilled Harvest Poppers that come with your choice of sauce like Fire Cracker or Teriyaki — we recommend the former for serious spice lovers only.

From now till Oct 31, you can order Phat Fingers’ Harvest Gourmet burgers at a promo price of $8.99 and RBL Burger’s at $9.99, available on Grab, Foodpanda, Deliveroo and Oddle.

Visit Phat Finger’s Oddle page, and RBL Burgers’ Oddle page for more.

Born during the pandemic last year, The Singapore Cocktail Festival returns for its second edition this November, with 36 participating cocktail bars presenting their own musci-themed takes of a SGCF Signature Cocktail – look out for innovative tipple like Employees Only Singapore’s signature cocktail inspired by Frank Sinatra’s “My Way”, or get Rick-Rolled by Ah Sam Cold Drink Stall. Festival goers can enjoy SGCF Signature Cocktails at a special price of $18++ by registering for a free wristband here.

Or indulge in merrymaking at epic cocktail brunches from Nov 13 to Dec 12, which will happen across 10 well-known bars, including stor Bar, Jekyll & Hyde, Madame Fan, MO Bar, Origin Bar and Tippling Club.

If that’s not enough, sign up for The Taste of London Bar Crawl ($100 nett per person), which will have you guzzling some of London’s best cocktails at three bars (per itinerary), with one cocktail per stop. Alternatively, there’s the SGCF Discovery Bar Crawl ($70 nett per person) on Nov 17 and 18 where you’ll get to meet masterminds behind your favourite cocktail haunts and enjoy SGCF Signature Cocktails.

Visit The Singapore Cocktail Festival’s website for more information.

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