NEW SOUPS AND SANDWICHES AT MCCAFE. Packed with chunks of shiitake and button mushrooms, the rustic Cream Of Mushroom Soup is one of two new soups (S$4.50 each) diners can now get at all McCafe restaurants. The other is a hearty broccoli soup. Either should go nicely with any of the four new sandwich options: Egg mayo with chicken ham and spinach on light rye bread (S$5.50); chicken ham with white cheddar and tomato on wholemeal bread (S$5.90); chicken mayo with white cheddar and spinach on light rye bread (S$5.50); and the chicken pesto and wild rocket on ciabatta (S$6.70) that features chicken fajita tossed in a basil pesto.

NEW SUNDAY BRUNCH AT AURA. If you needed another reason to head to the rooftop of this Italian restaurant at the National Museum Singapore, its all new Sunday Champagne Brunch at its Sky Lounge starts this Sunday, and combines hearty Italian classics, unlimited pours of Perrier Jouet champagne and some spectacular views of the Marina Bay. The spread includes 40 different antipasti, mains and desserts, including a seafood bar, cured meats and cheese stations, and live stations featuring roast meats and hot Italian classics, such as trofie with truffle and mascarpone, and caserecce with crab and smoked caviar. Available from noon to 2.30pm at S$148++ per person with free flow champagne, or S$98++ per person for food only. Call 6866 1977.

THAI BRUNCH SPECIAL AT LONG CHIM. This is a great way for the family to experience Chef David Thompson’s winning Thai street food. Dishes have been chosen from the extensive a la carte menu, which is also available throughout the day, and includes favourites such as the spicy pork with rice cakes, grilled eggplant salad with steamed egg and dried prawns, green curry kampung chicken with Thai eggplants, and grilled tilapia in salt crust. These will pair well with its Thai-inspired cocktails such as the Sriracha-spiced Thai Bloody Mary, and the refreshingly spritzed Mandarin Mimosa. To finish, there is black sticky rice and pandan noodles, as well as coconut cake. Available at S$60 a person on Saturday and Sunday from noon to 4pm. Call 6688 7299.

SOUTHERN-THAI MALAY DISHES AT SIAM KITCHEN. Featuring seven dishes with tastes familiar to Singaporeans, these new additions include grilled chicken wings, and a Thai-Malay-style chicken biryani. The latter is a speciality in southern Thailand’s Muslim community. 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.

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 and the U.S.D.A. Prime Illinois Corn Fed and 21-days aged beef. Available from Sundays to Wednesdays, 6pm to 8pm. Call 6688 8517.

BOOKING AHEAD

VALUE EXECUTIVE LUNCHES AT HUA TING. Each of these three set lunches boasts a value-packed five-course menu that starts from S$35 for the Dim Sum Delights set. This includes a trio of baked charcoal bun with black pepper venison, crispy Ma Po tofu minced meat roll and steamed red yeast rice noodle roll with crispy crab meat. Other restaurant specialities, such as the casserole of boneless chicken drumstick with vintage Chinese wine, complete the meal. There is also a Classics set with crispy roasted duck (S$45) and a Flavours Of Spring set (S$60) featuring a hot stone bowl of braised local lobster and rice vermicelli with sake. Available from Monday to Friday. Call 6739 6666.

AN EVENING WITH CHEF HIDEAKI MATSUO AT SAINT PIERRE. From June 8 to 11, the renowned chef of three-Michelin-starred Kashiwaya in Osaka will showcase his Japanese ryotei-style haute cuisine with subtle Western influences in an exquisite six-course dinner at the newly relocated Saint Pierre at One Fullerton. This showcase includes dishes such as lobster soup made with the spiny variant from Osaka, and a dish of steamed French duck breast with saikyo miso, sansho pepper, carrot cake and tosa vinegar. Priced at S$480++ per person with Dom Perignon champagnes on June 8 and 10, and Nabeshima sakes on June 11. Visit http://tdy.sg/1srmI6J for details and book tickets.