No holds bar-red

Buffing up Jigger & Pony’s menu are a slew handcrafted bar bites curated by head chef Polo Seah, alongside a series of fresh cocktail creations conceived by the swanky hotspot’s bar programme director, Aki Eguchi. Start the night with moreish Mushroom Poppers ($16) served with a quail egg that explodes in your mouth with runny yolk and smothered in chorizo sauce, or dig into the Corn & Polenta ($14) – rich and velvety morsels slathered in a corn rémoulade. 101 Amoy Street. Tel: 6223 9101

Tess Bar & Kitchen is the latest creative pairing of bar and kitchen concepts in one, with Diageo World Class finalist Steve Leong behind the bar and head chef Martin Wong behind the open kitchen. The latter was formerly at L’Atelier de Joel Robuchon, and you’ll find a version of L’Atelier’s creamy, unctuous bone marrow on toast here in the form of Wagyu Beef Cubes with Bone Marrow ($28). Wong has also used his carte blanche to weave in Asian influences, such as in signature Braised Beef Cheek with Lotus Root and Wolfberry ($16) and Baked Sea Bass with Pink Ginger Glaze ($33). 38 Seah Street. Tel: 6337 7355

Excerpt from the October 2014 issue of epicure.