Because life is too short to let good food pass you by, we’ve rounded up the month’s top flavours and dining opportunities. We’re thoughtfully saving the Formula One Grand Prix stuff for another post, though. So watch this space.


Market Place: I Want Mussels

Grab your French Bouchot Moules from the Market Place at Culina, Dempsey
French Bouchot Moules are in season. Grab them at Culina at COMO Dempsey

I know, millennials are unlikely to get the pun on Diana Ross’ song, but you have to admit it’s apt. Unless you’re one of those who can’t wrap their head around seafood, you won’t be able to resist the delicious briny flavour of French Bouchot mussels. To be sure, les Bouchot Moules are the only mussels in France to carry the coveted Appellation d’Origine Contrôlée (AOC) certification accorded to foods whose characteristics are uniquely related to their place of origin. A luxury ingredient in Europe, the shellfish are harvested from July to January from France’s Mon St Michel Bay and lend well to Asian or European culinary styles. Scoop some up at Culina at COMO Dempsey before the season ends.


Chef Chase: The Sanchaya Kicks off its Guest Chef Series

Moda's Chef Javier Codina at The Sanchaya
Catch Moda‘s Javier Codina at The Sanchaya 27-29 September

Javier Codina, who helms the Moda in Brisbane, is kicking off The Sanchaya’s new Guest Chef Series. Respected among Australia’s most discerning diners, Codina will bring his signature Mediterranean flair to the heritage Bintan estate from 27 to 29 September. The gastronomy weekend will commence on Friday with a three-course menu inspired by Codina’s signature dishes, followed by an intimate Javier’s Table Experience on Saturday, at which guests can learn more about his culinary philosophy. Sunday Brunch will see The Sanchaya’s Giacomo Turzo joining Codina in recreating the quintessential Aussie BBQ, with a Mediterranean twist.

“Being in residence at a resort such as The Sanchaya means there is a certain level of expectation. It pushes me to be as creative as possible and bring only the best to the table. It also allows me to take diners on a journey through food and telling stories with my dishes. The ultimate goal as a chef is to be able to share my passion with diners,” Chef Codina said.

(Come for any single meal, or why not all the meals during your stay in a Junior Suite or Sanchaya Suite. Rates start at IDR 19,500,000 per couple.)


Champagne and oysters Wednesdays

Champagne and Oysters Wednesdays at MO Bar
It’s Champagne & Oysters Wednesdays at MO Bar

You know you are in proper civilisation when establishments understand why you need a mid-week breather to feel human again. There’s always beer and peanuts at the kopitiam, but we’re hitting MO Bar for its more elegant option. Its newly launched Oysters & Champagne Wednesdays allow you to indulge in a two-hour soirée of unlimited servings of fresh oysters, paired with either Ruinart champagne ($68++) or Ruinart Blanc de Blanc champagne ($98++). So whether you’re on a date, chilling out with pals, or celebrating a new deal, take note: it’s available every Wednesday, from six in the evening till 10pm.


alan yau puts old world fun into dining

Modern Cantonese Classics at Alan Yau's Madame Fan
Modern Cantonese Classics at Alan Yau’s Madame Fan

Acclaimed restaurateur Alan Yau’s Madame Fan launches a monthly New Classics dining series that sees a legendary coalescence of cuisine, liquor and live entertainment. You can expect curated alcohol pairing dinners featuring the finest spirits and classic Cantonese cuisine. Executive chef Mike Tan promises to delight with freshness, authenticity and a modern twist to his dishes. To keep things interesting, there will also be vintage style reworks of modern pop, jazz, swing and doo-wop hits as part of the live entertainment offerings.



written by.

Juliana Chan

Sub Editor

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