SINGAPORE — Part of a great meal out involves dining on a great deal — and that does not only mean the meal is a steal. Good value is harder to spot in a more extravagant menus, but it doesn’t hurt to get clued in on the latest offers. Luckily for us, in-season treats make it that much easier to succumb to the temptation.

ZAIRYO X SORREL UNI CELEBRATION MENU. The popularity of uni (sea urchin) is undeniable but not everyone can tell the difference between sought-after varieties such as the murasaki and the more affordable (but still great tasting) aki uni.

While working your way through batches purchased from specialist importer Zairyo is one way to build a better appreciation, a well-paired menu featuring different ways of preparing and serving uni can offer some valuable insights.

In collaboration with Zairyo, the restaurant Sorrel is serving such a menu of five creative dishes that include a first course of murasaki uni on a pork lard brioche, followed by a serving of bafun uni with cod roe jelly. Another celebration of the sea is the last course of aka uni over glass noodles with sakura ebi in a langostin sauce. A sample of each variety of uni will also be served on its own for better appreciation. All the uni are flown in from Hokkaido. Oct 24, dinner only, priced at S$165 per person (S$245 with sake pairing). Call 6221 1911.

REMOISSENET PERE & FILS WINE DINNER. This one-night-only event will showcase Burgundy wines from one of the top wine producers of the region in a six-course feast featuring traditional Burgundian dishes by Le Bistrot du Sommelier’s chef Brandon Foo.

Highlights include escargot biscuit served with root vegetables in chicken juice, and for the main dish, oven roasted Challan duck leg confit and served with roasted autumn fruit, chestnut mash and rhubarb dill sauce. The former is paired with a Montrachet 1er Cru Champ Gains 1993, and the latter with a Pernand Vergelesses 1er Cru Les Vergelesses 2011. Gracing the event is winemaker Bernard Repolt. Oct 24, priced at S$138 per person. Call 6333 1982.

GET YOUR HAIRY CRAB FIX. Getting your fill of Chinese mitten crabs, commonly known as hairy crabs, just got easier this season. Hai Tien Lo’s executive chef Lai Tong Ping has come up with eight a la carte items as well as a six-course prix fixe menu (S$188 per person with a minimum of two diners required) featuring these seasonal crustaceans.

Savour their natural sweetness in a dish of steamed whole hairy crab with perilla leaves (S$78 per piece) or complement it with handcrafted braised bean curd with prawns, which are paired with the crab’s meat and roe (S$36, serves two to four). And just because we can, diners are invited turn up the indulgence factor with a dish of stewed Boston lobster with egg white, crab meat and roe (S$62, serves two to four). Until Nov 29. Available during lunch and dinner. Call 6826 8240.