Singapore Restaurant Week – October 2016

Attention all foodies, culinary explorers and personnel who take great pleasure and adventure in eating and dining. The annual Singapore Restaurant Week has arrived once again, and it is highly recommended that everyone starts preparing for this lavish, indulgent and educational experience. Come 22nd to 30th October 2016, Singapore shall once again, enter a week of dining and culinary renaissance. The theme for this year’s event is labelled as ‘Sugar, Spice & Everything Nice’, so be prepared for an immense treat.

Singapore Restaurant Week Oct 2016


For those who are not aware of the Singapore Restaurant Week, it is a set period of time within a year where many restaurants and dining establishments of all genres, cuisines and target markets conglomerate to offer a special set menu (often showcasing a variety of dishes that reflects the establishment’s culinary approach) at affordable set prices. This gives all diners a chance to savor a spectrum of tastes, flavors, textures and combinations that they may not normally experience on a regular basis.

The Garden - Norwegian Salmon

The Garden – Norwegian Salmon.

Il Lido @ The Cliff - Tagliolini with Scallops & Truffle.

Il Lido @ The Cliff – Tagliolini with Scallops & Truffle.

More details for this gastronomical delight can be found online at their official website. So start making plans, call up your friends, get a group ready and prepare to bring your minds and taste buds on an exciting new adventure. Just make sure to pre book all locations that you are interested in, in advance.

Kwee Zeen - Sirloin Steak.

Kwee Zeen – Sirloin Steak.

During the Singapore Restaurant Week, all participating restaurants will offer three course menus for both lunch and dinner priced at $28++ and $38++ respectively. Diners do take note that DiningCity Star-Awarded restaurants will offer their set menus at $40++ for lunch and $58++ for dinner.

For more information on DiningCity Star-Awarded restaurants, details will be made available on from the 26th September 2016. For full list of participating restaurants, click here.



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Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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