SET MEAL SUNDAYS AT BINCHO. While its generous donburi (rice bowl) sets are a lunchtime favourite (Tuesday to Sunday), fans will be glad to know that they are now available as part of its Set Meal Sundays dinner service, starting tomorrow. The menu will feature a wide range of hearty sets including the Yakitori Don, Tsukune Don, Kaisen Don, Unagi Don and Beef Tongue Don. Prices range from S$25 to S$45, and includes appetisers, crispy chicken skin salad, pickles, chicken karaage, homemade chicken soup and a choice of dessert. Call 6438 4567.

BEST BAK CHOR MEE AT TOWN RESTAURANT. With The Fullerton Hotel Singapore’s Best Noodles In Town promotion, diners can look forward to the restaurant’s take on familiar noodle dishes. Aside from an authentic bowl of mee pok with crispy pork lard, braised mushrooms and sambal chilli, there are also familiar favourites such as prawn noodle soup, mee goreng, char kway teow and Hokkien mee, as well as the ubiquitous laksa. Available for lunch and dinner at S$27 a bowl. For S$29, diners can choose to end the meal at the dessert 
buffet (for lunch only). Call 6877 8128.

SHARE A MEAL AT CUT BY WOLFGANG PUCK. Grab an early dinner with your loved ones with the restaurant’s specially-curated four-course menu, priced at S$500 for four. This family-style dinner — complete with a bottle of wine — showcases some of its classics such as the mini Kobe sliders, the U.S.D.A. Prime, Illinois corn fed and 21-days aged beef. Available from Sunday to Wednesday, 6pm to 8pm, at B1-71, Galleria Level, The Shoppes at Marina Bay Sands. Call 6688 8517.

NEW CANTONESE RESTAURANT OPENS AT IMM. Offering diners familiar Cantonese flavours with a contemporary spin, Huang Ting’s head chef Alex Chuh, who has worked at Hua Ting and Peach Garden, pushes the boundaries with dishes that are not traditionally part of a Cantonese menu, such as the stewed crab meat in egg white sauce, which features vermicelli (rice noodles). Other highlights include fresh scallop with silver fish salad in a Japanese dressing; chicken millet consomme with bamboo pith; and assorted vegetables with shiitake mushrooms in truffle oil. Located at IMM Building #02-24. Call 6896 2735.

ONE INGREDIENT, TWO WAYS AT PASTAMANIA. There are not many places to find a pasta dish barramundi in a “lor mee” sauce next to an option to have the fish in a creamy pasta dish with pumpkin. But that is exactly what PastaMania is offering: An east-meets-west menu that focuses on four key ingredients. Another example is the Szechuan chicken pasta dish next to a black pepper alternative. The latter also features chicken chunks but cooked with sliced bell peppers and cherry tomatoes tossed with ground black pepper. There are also dessert options (S$6.90 each) such as the Gula Melaka Banana Pancake and the Caramelised Banana Gelato. Pasta dishes are priced at S$11.90. Visit http://www.pastamania.com.sg/ for the list of outlets.

QUICK LUNCH AT LEWIN TERRA. Ideal for the busy executive or power business lunches, the restaurant’s One-Plate-Lunch special is back. The Wagyu steak frites features a premium cut of rump paired with laksa pasta. Priced at only S$28, the lunch special is available from noon to 2.30pm, even on the weekend. To complement the meal, the Takahata Japanesque Bailey’s Blend 2013 from the Yamagata Prefecture is also available at S$10 per glass. Call 6333 9905 to enquire. Reservations must be made via Chope (http://www.chope.co/singapore-
restaurants).

AUTHENTIC PIZZAS AT CAFFE B. This new offering is part of the revamp of the restaurant’s Al Fresco Bar menu, which now features 14 authentic Neapolitan pizzas put together by its new Italian Pizziaiolo. Diners can expect traditional favourites such as stuff-fried pizza, a margherita for the simple burst of succulent tomatoes and mozzarella, the Pizza Quattro Stagioni (aka the four-seasons pizza featuring ingredients from the different seasons), as well as a classic Pizza Quattro Formaggi (four-cheese pizza), among others. Priced from S$23. 
Call 6887 3311 or 6222 2329.

SOUTHERN-THAI MALAY DISHES AT SIAM KITCHEN. Featuring seven dishes with tastes unique yet familiar to Singaporeans, these new additions to its a la carte menu include the Kai Kor Lae, or Southern-Thai-style grilled chicken wings, and Khao Mok Gai, which is a Thai-Malay-style chicken biryani. The latter is a speciality in Southern Thailand’s Muslim community. The chicken drumstick is cooked with curry powder, coconut milk, turmeric, cumin, cinnamon and other Thai spices. Another southern speciality is the Khua Kling Gai — stir-fried minced chicken in a spicy yellow curry — which, unlike its usual curries, is a dry meat curry. Visit http://siamkitchen.com.sg/ for outlet details.

BEST OF FOUR AT KEYAKI. From now until June 13, the restaurant will be exploring culinary highlights from Shikoku, one of the four main islands of Japan. Master Chef Hiroshi Ishii will be showcasing the best of Kagawa, Tokushima, Kochi and Ehime with delicacies he has specially sourced from his visit to these four prefectures. From the oceans around Kochi, diners can look forward to dishes such as grilled lobster with cod roe sauce, deep-fried puffer fish and sea eel sushi. There is also Sanuki udon from Kagawa, made from Sanukino Yume wheat. Characterised by an al dente, chewy texture, it can be enjoyed cold with a dipping sauce or cooked in hot broth. Other highlights include Awa beef from Tokushima, and farmed Mandarin orange sea bream from Ehime. Three set menus priced from S$170, and a la carte options are available. Call 6826 8240.