Cantonese cuisine, more specifically dim sum, often brings to mind the usual suspects such as comforting porridge, bao, and dumplings of sorts, but over at Song Garden, there is much more than meets the eye than the conventional mix of dim sum treats.

Located on the second level of Mercure Singapore Bugis, this contemporary Cantonese restaurant astounds with its array of elaborate and mouth-watering dishes. Your taste buds are in for a tantalising treat of innovative creations such as Pan-seared ‘Otak’ Seafood Dumpling on Skewer, Baked Abalone Pastry and Deep-Fried Charcoal Chili Crab Meat Ball.

Helmed by Executive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man—both of whom have decades of experience in Cantonese cooking in Hong Kong—what diners can look forward to is an impressive array of over 30 classic dim sum staples as well as some modern interpretations that are all carefully curated by the chef duo themselves.

From now until May 31 2018 (except for Mother’s Day on 13 May), our readers can quote ‘ladyironchef’ upon making your reservation to enjoy 15% off all dim sum (with min spend of S$60++).

Here’s what you can expect from Song Garden’s stellar line-up of dim sum delights.

Decked out in shades of red and gold with traditional Chinese furnishings and gorgeous art pieces adorning its walls, this elaborate 120-seater Cantonese restaurant sets the mood for some proper dim sum dining, be it for family or friends.

There are also large private dining rooms that can sit more than twenty pax!

PAN-SEARED ‘OTAK’ SEAFOOD DUMPLING ON SKEWER

We are always game for modern dishes with a twist, especially those that creatively blend flavours and textures from our local cuisine. Chef Leung’s Pan-seared ‘Otak’ Seafood Dumpling on Skewer (S$6++ for 4 pieces) is without a doubt perfection on a skewer.

His version of the iconic Siew Mai (pork dumplings) replaces minced pork with spicy mackerel otah paste and prawns. The Siew Mai is first steamed before being wok-fried. Laced with aromatic spices, this siew mai rendition promises a nice crunch and a mildly spicy kick.

MINI EGG TARTS

As far as egg tarts go, it is more than just the yellowish custard that defines a really good one. The short-crust pastry that encases it is just as important—if not, more. Here at Song Garden, the Mini Egg Tarts (S$4.20++ for 3 pieces) are far better than your traditional flaky egg tarts. Buttery, crumbly and filled with a luscious egg filling, this is undeniably one of the best renditions in Singapore.

What we particularly loved about this was the fact that it was small enough to eat in one bite, which for one, does away with the nuisance of crumbs falling everywhere, and allows you to taste every single component at one go.

DEEP-FRIED CHARCOAL CRAB MEAT BALL

New to Song Garden’s menu is the Deep-Fried Charcoal Chili Crab Meat Ball (S$7.50++ for 3 pieces). Perfectly fried and generously filled with a lip-smacking good chilli crab filling, this is truly a treat to behold.

The initial bite excites with a pleasant crunch, followed by the sweet, savoury and spicy chilli crab filling that comes pouring out all over your tongue. The contrast between flavour and texture was struck beautifully and out of all the many chilli crab innovations we have tried over the years, we must say this is among our top few favourites.

PAN-FRIED FOIE GRAS DUMPLING

Although nothing much to shout about at first glance, their Pan-Fried Foie Gras Dumpling (S$S$4.50++ for 3 pieces) is something that left us yearning for more. If you fancy foie gras, then these morsels are the perfect thing to have.

Foie gras is mixed together with marinated pork mince which gives the dumpling a luxurious iron flavour in addition to the savoury pork. Have this with a few strands of the vinegar-soaked ginger and prepare for a flavour explosion in your mouth.

LOBSTER WITH PUMPKIN CONGEE

Boasting a bright yellow hue and robust seafood aroma, the Lobster with Pumpkin Congee (S$28++) is a showstopper in its own right. The porridge contained subtle nuances of pumpkin which made the overall flavour much sweeter than regular congee. The lobster tail was plump, tender and sweet.

BAKED ABALONE PASTRY WITH BLACK TRUFFLE

For those looking to splurge a little more than usual, consider their Baked Abalone Pastry with Black Truffle (S$8.80++ for 1 piece). These luxurious “tarts” feature a very buttery tart pastry which is filled with black truffle and topped with a braised abalone. The complex flavours will definitely get you addicted. We couldn’t stop at one!

STIR-FRIED CARROT CAKE WITH SIGNATURE CHILLI SAUCE

As fans of fried carrot cake, we must say that the Stir-fried Carrot Cake with Signature Chilli Sauce (S$8.80++) is a must-order when at Song Garden. Tossed in a mixture of egg, bean sprouts and their signature chilli sauce, the dish boasts a subtle spiciness and an apparent wok hei.

STEAMED CHEONG-FUN WITH FRESH PRAWN FILLING

If you thought that this Cantonese restaurant’s cheong fun was going to be your typical rice roll stuffed with bits of prawn, you thought wrong. In their Steamed Cheong-fun with Fresh Prawn Filling (S$6++), delicate paper-thin sheets (that are all made in-house daily) nicely wraps itself around a crispy roll filled with deliciously crunchy prawns.

Simple as it may seem, the textural variety from the sweet and succulent prawns as well as the crispy roll will have you rethink about regular chee cheong fun.

BAO GALORE

No dim sum meal would be complete without some form of stuffed bao. For a sweet treat, go for the Steamed Custard Bun (S$5.80++ for 3 pieces). Molten salted egg yolk oozing out from freshly steamed bun; oh, how we love our liu sha bao!

Both chefs also impress with their Oven Baked Snow Skin Bun (S$5.40++ for 3 pieces). The savoury and slightly sweet char siew filling still had bits of fat intact which made it such a joy to eat, and we liked that the crust was crunchy without being overly greasy.

Presenting one of their new and stellar creations is the Steamed Mushroom Bun with Black Truffle (S$5.80++ for 3 pieces). Made to look like a literal mushroom (stalk included), this adorable bun is packed full of diced up mushrooms with a sauce made with truffles. If you love mushrooms, this savoury treat will most definitely leave an impression.

For reservations and dining enquiries, call +65 6521 9299 or email song.garden@accor.com.

Song Garden
122 Middle Road
Mercure Singapore Bugis
Singapore 188973
Nearest Station: Bugis

Weekdays
Lunch: 11.30am to 2.30pm
Dinner: 6pm to 10pm
Weekends/ Public Holiday
Lunch: 11am to 3pm
Dinner: 6pm to 10pm

This post was brought to you by Song Garden.

Royale at Mercure Singapore Bugis has, once again, successfully challenged themselves and raised their own bar for buffet spreads. With an extremely competitive pricing coupled with a scrumptious buffet spread that is set to impress, Royale is ready to dazzle with their Surf & Turf buffet lineup that features the house’s best seafood and meat recipes from March to May 2018.

Leading the culinary team is Executive Chef Nicholas Sia who will introduce more than 30 seafood and meat delights that are inspired by Western and Asian cooking techniques. Be treated to the wonders of both land and sea!

The line-up will feature Nyonya Baked Seabass Fillet with Pineapple Slaw, Homemade Lor Mee with Crayfish, BBQ Pork Ribs with Lychee Pearls, and Duck Confit with Tomato and Garlic. And this isn’t all, of course!

From 08 Mar to 27 May 2018, Surf & Turf is available on Thursdays through Sundays for dinner, as well as lunch on Saturday and Sunday at only S$58++ per adult and S$29++ per child. And to sweeten things up, quote ‘ladyironchef’ upon making reservations for a 25% discount.

SURF & TURF WELCOME PLATTER

Diners start off their meal with an exclusive Surf & Turf Welcome Platter to whet their appetites for the massive spread. On the platter sits a serving of Black Pepper Crab Claw in a Bucket, Chessy Clam Gratin and a Beef Slider.

The tantalising Black Pepper Crab stole the show with its rich and earthy black pepper sauce which had an addictive spicy kick to it. Fans of cheese will also take to the Clam Gratin which features a juicy clam and savoury diced mushrooms covered with a golden blanket of baked cheese.

SURF SPECIALS

NYONYA BAKED SEABASS FILLET WITH PINEAPPLE SLAW

If like us, you love traditional Peranakan recipes, the Nyonya Baked Seabass Fillet will fill you with nostalgia. Sticking true to how the Peranakans do it, the homemade marination comprises seven different types of spices and distinctive ones include lemongrass and candlenut. To ensure that all the flavours come through, the fish is marinated overnight.

Pair this with the pineapple slaw given at the side for a refreshing crunch which is a perfect match for this spice-laden seabass.

SAUTÉED WHITE WINE MUSSEL WITH THYME

The chefs at Royale will redefine your perception of mussels being just a filler in a buffet lineup. As one of the star attractions in their Surf & Turf Buffet, these jewels of the sea are first sautéed and simmered with a splash of white wine and thereafter lightly seasoned with thyme—we loved the simple, yet elegant flavours!

SEAFOOD CASSEROLE

Tuck into the magnificent Seafood Casserole—a huge pot filled with all sorts of seafood goodness including prawns, mussels, clams and squids.

A crowd-pleaser, this decadent and comforting dish are for all the guests who enjoy richer and heartier flavours. Besides, who can resist the generous amount of baked cheese added in it? Not us for sure.

TURF SPECIALS

BBQ PORK RIB WITH LYCHEE PEARLS

BBQ pork ribs are aplenty in Singapore but one that is worth trying is Royale’s BBQ Pork Rib with Lychee Pearls—that will also be part of the Surf & Turf Buffet.

The BBQ ribs are slow-cooked in the barbecue grill so the skin is smoky and crispy with slightly charred edges; the meat is fork tender. It is then glazed with a coat of BBQ sauce and topped off with sweet lychee pearls that burst upon biting.

DUCK LEG CONFIT WITH TOMATO AND GARLIC

The Duck Leg Confit with Tomato and Garlic gained instant approval from everyone for its perfect execution. Have the crispy skin and aromatic duck meat in one bite—it brings together a great combination of textures, from the crunchy bits to the tender duck.

The duck we had came with a decent amount of fat too, which attributed greatly to the overall taste because the very idea of confit is to cook the duck in its own fat.

OVEN-ROASTED SIRLOIN FILLET WITH BLACK PEPPER AND FENNEL CONFIT

Another stellar addition in the ‘Turf’ category, this medium-rare steak is probably one of the most prized possession in the entire buffet line up. The lip-smacking sirloin fillet was succulent, juicy and so tender that it melts in your mouth within seconds.

SOUP

PRAWN BISQUE WITH BRANDY

Soup may not be what you will be interested in at a seafood and meat buffet but this will change at Royale.

The glorious Prawn Bisque with Brandy is a very smooth and creamy one that you must try. It is full-bodied and no efforts have been spared in creating this aromatic pot of prawn goodness.

‘LIVE’ STATION

HOMEMADE LOR MEE WITH CRAYFISH

Look out for the Homemade Lor Mee With Crayfish ‘Live’ Station where the chef whips up a comforting bowl of Lor Mee—a popular Hokkien dish commonly found in Singapore and Malaysia. The full-flavoured broth was a clear winner for everyone at the table—with some of us even having seconds.

Chef Nicholas shared that only rich chicken stock is used (by simmering chicken bones for more than four hours) for the lor mee broth. And of course, what differentiates this bowl of Lor Mee apart from what you can get at a hawker centre is the addition of crayfish.

SEAFOOD ON ICE

There is also another seafood on ice counter where you can help yourselves to more seafood.

Savour all the natural flavours of the ocean with the Sweet Poached Prawns, Half Shell Scallops, Locally Farmed Black Mussels and Locally Farmed Clams.

DESSERT GALORE

When you are ready for some sweets, do not be shy about going back for second or third helpings.

Some noteworthy ones in the dessert spread that are the Chocolate Banana Cake, Lemon Meringue Tart, Assorted Mochi and Assorted Agar-Agar.

The Chocolate Banana Cake is everyone’s favourite. Generous layers of bananas are tucked in between chocolate sponge cake, and this is the perfect sweet ending for your Surf & Turf Buffet.

Surf & Turf Buffet Details
08 Mar to 27 May 2018
Dinner (Thu to Sun: 6pm – 10pm)
Lunch (Sat & Sun: 12pm – 2.30pm)
Price: Adult – S$58++, *S$88++/ Child – S$29++

*Inclusive of free-flow wines and beer.

Royale
Level 3, Mercure Singapore Bugis
122 Middle Road
Singapore 188973
Tel: +65 6521 6030 / or email HA0D7-FB1@accor.com
Buffet Lunch: 12pm – 2.30pm
Buffet Dinner: 6pm – 10pm
Nearest Station: Bugis

This post is brought to you by Mercure Singapore Bugis.

Christmas is a wonderful time to gather with family and friends because this is the season to be jolly! Needless to say, restaurants and hotels are pulling out all stops when it comes to their festive buffets to create a memorable Christmas for everyone.

Royale—an all-day dining restaurant located at Mercure Singapore Bugis—has made it into our list as one of the best options for Christmas this year. The team behind the restaurant has prepared a sensational holiday buffet and you would be surprised by its affordable price tag.

For the entire month of December, delight yourself in ‘A Globetrotting Christmas’ buffet feast from S$48++ per adult/ S$24++ per child. The buffet features over 40 holiday recipes intertwined with Asian flavours such as Oven Baked Nonya Turkey served with Homemade Chili Sauce and Baked Honey Cinnamon Gammon Ham with Citrus Sauce.

From the succulent meat offered at ‘live’ carving stations to Western and Asian specialities and artisanal desserts, this is one festive buffet you definitely need to try! Our readers can quote ‘ladyironchef’ to enjoy 20% off total bills for Royale’s festive buffets from 01 to 31 December 2017 (excluding Christmas Eve, Christmas Day and New Year’s Eve), 

Helmed by Royale’s Executive Chef Nicholas Sia, this over-the-top buffet spread brings you on a gastronomical journey across the continents with a specially curated menu comprising highlights like European Christmas classics, Asian delights, and even Australian-inspired dishes.

To set the festive mood right, guests will get to dine in a swanky dining hall that has been done up with baroque style furnishings.

EUROPEAN CHRISTMAS CLASSICS

You may feel overwhelmed by the sheer number of choices at this festive buffet but we had no problems identifying the dish we would be starting our feast with.

The Roasted Beef Sirloin with Red Wine and Mustard was hands down our favourite of the lot. Served at the carving station, Royale’s medium rare beef sirloin came in the most beautiful shade of pink. Using traditional roasting methods, the crusty-charred top layer had a hint of smokiness while the insides remain juicy and extremely tender.

Adding a tropical touch to a European delicacy for a twist, the German Pork Knuckle with Pineapple Sauce is another highlight of this buffet. Also known as Bavarian Schweinehaxen in German, the pork knuckle was roasted till it had a layer of crispy skin enveloping fork-tender pork.

The pork knuckle is good on its own but you can spice things up a little and add a few drops of pineapple sauce for an elevated taste.

Of course, you must not skip the Baked Honey Cinnamon Gammon Ham with Citrus Sauce either. The meat was tender with the right amount of saltiness and it was delicious, to say the least.

ASIAN DELIGHTS

Moving on to the Asian flavours, you’d probably be surprised to find a turkey under this category but what do you know? Royale’s Oven Baked Nyonya Turkey served with Homemade Chilli Sauce is the real deal, guys!

Turkey has always been the quintessential dish for Christmas and this is what you can expect as part of the buffet lineup as well—but not quite the way you know turkey. Those who cook will know that turkey is not one of the simplest recipes to master but Chef Nicholas at Royale nailed it.

If you are wondering where the turkey got its rich flavour from, that’s because there are seven types of Peranakan spices used to marinate the meat. And you have to pair the fragrant turkey meat with Royale’s homemade chilli sauce—a spicy concoction that reshapes our perspective of how wonderful a turkey can be.

There is a stellar fish option too if you do not want an all-meat meal. The Baked Tandoori Salmon with Mint Chutney features a smooth salmon fillet that is marinated overnight with traditional Indian spices and yoghurt before it is roasted in the oven to achieve a smouldering taste.

WESTERN AND ASIAN HOT SPECIALTIES

Beyond that, the festive buffet also offers some pretty good Western and Asian specialties—the Australian Cherry and Port Glazed Rack of Lamb is a hearty meat dish that is often eaten in Winter; the Waffles Chicken is simple but oh-so-good; then there are the Garlic and Rosemary Prawns that won us over with lightly flavoured sweet, juicy prawns; and Accordion Potatoes which is covered in copious amounts of sour cream and bacon bits.

CRAYFISH LAKSA ‘LIVE’ STATION

Head over to the Crayfish Laksa ‘live’ station for something that is good all year round; Christmas or not. The chef prepares every order a la minute so you only get the freshest, warmest bowl of noodles. The laksa broth we had was creamy, full-flavoured and was well complemented with sweet crayfish.

SEAFOOD ON ICE

No buffet spread is truly complete without fresh seafood on ice and fans of shellfish will need to know that this is where you can get free-flow oysters, mussels, prawns, crayfish and clams!

Yes, they are all included in the festive buffet line-up and this reality sure made us do a double take on the price.

FESTIVE ARTISANAL DESSERTS

Remember to save some room for Royale’s festive artisanal desserts, handcrafted by Royale’s own Pastry Chef Man. In fact, you can even watch the pastry chef in action at the ‘live’ pastry kitchen as she crafts out all the cakes and muffins daily.

Our picks include Royale’s Hazelnut Log Cake, Pandan Crème Brûlée, Cempedak Meringue Tart and Durian Puree with Vanilla Mousse.

You have to try the Pandan Crème Brûlée! Smooth egg custard infused with pandan, topped with a layer of brown sugar that is lightly torched; it is one of those successful fusion desserts that do not steer too far from its roots and has a distinct Asian touch to it without overpowering the European aspect.

If you are looking for more choices, there’s also New York Chocolate Cheese Cake, Santa Red Velvet and Snow Angel Vanilla cupcakes among others.

Our readers can quote ‘ladyironchef’ to enjoy 20% off total bills for Royale’s festive buffets from 01 to 31 December 2017 (excluding Christmas Eve, Christmas Day and New Year’s Eve),

Globetrotting Festive Buffet (01 to 30 December 2017, excluding 24 & 25 December 2017)
Lunch & Dinner
$48++ (Adult) / $ 24++ (Child 6-12 years)
$78++ per person with free flow wines & beer

Globetrotting Christmas Buffet (24 & 25 December 2017)
Lunch & Dinner
$68++ (Adult) / $34 ++ (Child 6-12 years)
$98++ per person with free flow wines & beer

New Year’s Eve Countdown Party (31 December 2017)
New Year’s Eve Dinner Buffet
$68++ (Adult) / $34 ++ (Child 6-12 years)
$108++ with free flow wines & beer

New Year’s Eve Dinner Buffet & Countdown Party (31 December 2017)
$148++ per person with free flow wines, beer & Moscato Rose
Children under 6 years dine for free.

Royale 
Level 3, Mercure Singapore Bugis
122 Middle Road
Singapore 188973
Tel: +65 6521 6030 / or email HA0D7-FB1@accor.com
Buffet Lunch: 12pm – 2.30pm
Buffet Dinner:  6pm - 10.30pm
Nearest Station: Bugis

This post is brought to you by Mercure Singapore Bugis

The holiday mood has arisen as we approach the end of the year! This is the time when Singaporeans are counting down to the days when we can feast on good food every day and soak up the good cheers of ongoing festivities. Now, one major food festival all food enthusiasts must not miss is the AccorHotels Food & Wine Festival from 04 to 12 Nov 2017.

In Singapore, delectable food and excellent wine is not simply just a national pastime but considered an inalienable right and AccorHotels knows that best. This festival will spread across nine days in 40 restaurants and bars of hotels under the group. Organised by the largest and most prestigious hotel operator in Singapore, you can be assured that the festival will be nothing short of grand.

This inaugural gourmet food & wine festival will play host to over 100 chefs across AccorHotels’ massive network of Michelin-starred chefs from multiple award-winning restaurants and chefs such as Michelin-star Chef Kirk Westaway of JAAN, Raffles Singapore’s Amos Ting and Chef Louis Tay of Swissôtel Merchant Court who won the Culinary Olympics 2016.

Starring ‘Super Sunday Brunch’ held at Sofitel Singapore Sentosa Resort & Spa, the coolest pool parties and masterclasses, treat yourselves to exciting culinary creations and interesting alcoholic beverages by more than 100 highly dedicated chefs from AccorHotels.

Here’s what you can expect from this 9-day Food & Wine Extravaganza. 

WHAT TO EXPECT AT ACCORHOTELS FOOD & WINE FESTIVAL 2017

The AccorHotels Singapore Food & Wine Festival 2017 is perhaps one of the grandest food festivals Singapore has ever seen and it speaks of the innate passion that we Singaporeans have for food. For nine full days, expect pool party across several different hotels, masterclasses from cocktail shaking to world-class baking, various set lunch and dinner menus, foodie influencer meet-ups and the Biggest Brunch—one that we are totally stoked about.

Guests will be amazed by culinary geniuses who are able to celebrate Singapore’s multi-ethnic influences through delectable food and drinks in beautiful settings. This scale of the event is impressive to say the least, and as Michael Issenberg, Chairman and Chief Operating Officer of AccorHotels, Asia Pacific says, “It speaks to the passion Singaporeans have for food.”

THE BIGGEST BRUNCH IN SINGAPORE

Held on 12 Nov 2017 at Sofitel Singapore Sentosa Resort & Spa, all AccorHotel’s restaurants and bars will showcase their signature dishes and beverages alongside entertainment and fun for everyone in the family. Imagine being surrounded by the finest foods from some of the best restaurants and bars in the city—all at one destination.

One of the star dishes that stole our hearts was Hen’s Egg, Celeriac, Caviar whipped up by Michelin-star Chef Kirk Westaway from JAAN at Swissôtel The Stamford, Singapore.

It was a dream dish by Chef Kirk who cleverly tied in nature’s finest produce coupled with precise culinary techniques. The key here is to use simple methods that best enhance the natural flavours of each unique ingredient.

Alternatively, diners can also look forward to Lobster Bisque & Octopus Avocado by Chef Jean-Charles Dubois from the newly-opened Sofitel Singapore City Centre; and the Saute Slipper Lobster with Black Bean Sauce, Mango Salsa & Sesame, a recipe created by Chef Louis Tay of Swissôtel Merchant Court.

If you are there for the drinks, we highly recommend Anti:dote’s mixologist Bannie Kang’s Hwa Chae and the original Singapore Sling prepared by Amos Ting from Raffles Hotel. Both make stunning cocktails at extremely fast speed. And, we can always do with an extra glass of good cocktail, right?

HAVE A SPLASHIN’ GOOD TIME AT POOL PARTIES

A festival is just incomplete without pool parties so gather all your friends and have a wild time together! Since this is a food festival, partygoers will be treated to freshly made dishes and local BBQ items. What’s more, there will also be a fully-stocked bar serving stylish cocktails, bubbly champagne and a range of local and imported beer on tap!

Your night will be made memorable with DJs spinning the latest hit songs and live performances from solo musicians and bands, depending on which hotel you choose to go to.

There are five hotels in total for you to pick from—Fairmont Singapore, Swissôtel The Stamford, Singapore, ibis Styles Singapore On MacPherson, Mercure Singapore Bugis and SO Sofitel Singapore.

SIGN UP FOR THE MASTERCLASSES

Pick up some culinary skills along the way when you join in the masterclasses. From cocktail shaking and world-class baking to making latte art and chocolate demonstration workshops, surely there is something that will interest you.

Parents would also be pleased to know that they can sign their young ones up for kids cooking classes, ice cream making lessons and even a pasta necklace crafting session. These are perfect bonding activities for families, ain’t it?

SPECIAL SET MENUS CURATED BY RESTAURANTS OF PARTICIPATING HOTELS

Just for this festival alone, there will be special 3-course set menus at participating restaurants under AccorHotels. Prices range from S$15++ to S$47++ for lunch and S$27++ to S$67++ (including a glass of red or white wine) for dinner.

In particular, you have to try the Pan-Seared Sea Bass with Morel Crust at Royale Restaurant, Mercure Singapore Bugis. Executive Chef Nicholas Sia uses the freshest seafood that are all locally farmed from Ah Hua Kelong.

WIN PRIZES WHILE ENJOYING SPECIAL PROMOTIONS

The AccorHotels Singapore Food & Wine Festival is proudly sponsored by Mastercard and British Airways.

Throughout the course of the nine days, attendees can also collect stamps using a special “Foodie Passport” and lucky winners will stand a chance to win a trip to Sydney or Paris courtesy of British Airways—one of the event’s sponsors—as well as hotel stays at the various hotels under the AccorHotels group.

All participating restaurants and bars are listed in the passport and dining at any one of them will award you 1 stamp*(terms and conditions apply).

Le Club AccorHotels’ members will receive a 2nd stamp upon verification, and the 3rd stamp will be awarded when you pay via MasterCard.  Diners must have at least 3 stamps before 12 November in order to qualify for the F&B voucher.

If all these talks about good food have gotten you on the edge of your seat, then what are you waiting for? Book your tickets now at accorhotelsfoodfestival.com.

Tickets for the pool party on 04 November start at S$22 and tickets for the festival lunch and dinner set menu from 04 to 12 November start at S$15.

This post is brought to you by AccorHotels Asia Pacific.