Pleased to feast

CHINESE CUISINE
Few ingredients are as skin-pampering as bird’s nest. Let your mum indulge in Kai Garden’s nourishing bird’s nest menu from 1 to 8 May. Crafted by former Paradise Group’s executive chef, Fung Chi Keong, the dishes include Bird’s Nest Thick Soup with Sea Treasure, Braised Inada Noodle with Hokkaido Scallop, and Braised Goose Web with Sea Whelk. $108 per person. #03-128A/128B Marina Square, 6 Raffles Boulevard. Tel: 6250 4826

MEALS WITH A VIEW
Lawry’s The Prime Rib Singapore has planned a four-course brunch and five-course dinner menu ($88) for 7 and 8 May. Dishes include White Cod and Avruga Caviar, Goose Foie Gras, and Seared Sashimi Hokkaido Scallop. Request for a table by the window so you can take in the bustling view of Orchard Road while pairing your meal with a selection of their private label red or white wines. À la carte menus for brunch and dinner are also available. #04-01/31 Mandarin Gallery, 333A Orchard Road. Tel: 6836 3333

ITALIAN FARE
Zafferano’s head chef Marco Guccio will dish up a heartwarming pasta creation called Fileja alla Calabrese as a dinner entrée from 4 to 7 May. Fileja is a traditional screw-shaped pasta from Calabria, South Italy, where Guccio’s grandparents were from. The recipe has been preserved for generations; preparing it is considered a labour of love and a lengthy ritual as each family member plays a specific role during the process. $38 (good for two to three persons). #43-01, 10 Collyer Quay. Tel: 6509 1488