Sure, there may be a total of 101 restaurants participating at Restaurant Week, but that doesn’t guarantee you a slot in a restaurant of your choice – places like Long Chim and Sky on 57 are already fully booked. This is hardly a surprise, considering that the three-course menus for both lunch and dinner are going at $25++ and $35++ in most restaurants, while those with a “star” to their name have additional charges of $15++ for lunch and $20++ for dinner.

If you’re befuddled by the array of options available, check out our picks of dining establishments that are worth a visit (and still have spots available for booking):

#1: Adrift by David Meyers

It’s established by a celebrity chef (he’s the one behind popular LA restaurant Hinoki & The Bird), serves up innovative culinary takes on traditional Asian cuisine, and is housed in chic, contemporary digs – all of which makes it hard for us to resist a trip down.

#2: Sopra Cucina

restaurant week singapore Sopra Cucina Exterior

On the casual Italian joint’s Restaurant Week menu: hearty eats such as oven-baked gnocchi, organic lamb chops and homemade risotto balls. There’s also a Vegetarian menu available. (Check out more of its hearty dishes here.)

#3: Una

Run by renowned chef Jean-Phillipe Patruno, the Spanish restaurant’s flavourful tapas – grilled octopus, chorizo on grilled bread and smoked ox cheek baguette – are winners in our eyes. For Restaurant Week, indulge in a $55++ set menu with dishes like foie gras and duck confit croquettas; swordfish and pine nuts; and a delightfully tangy lemon sorbet with a shot of vodka.

#4: Buyan Russian Restaurant and Caviar Bar

We love the rich flavours here that are par for the course in authentic Russian fare, like the beef stroganov as well as the salted herring dish they’re offering for your Restaurant Week dinner.

#5: Garibaldi Italian Restaurant & Bar

restaurant week singapore garibaldi

The Italian dishes here are tasty, but it’s their delectable desserts that hit the spot – and for Restaurant Week, they’re offering a yoghurt tart with dark cherries and a blood orange sorbet for lunch, and a white and dark chocolate mousse confection with espresso genoise and blueberries. In a word: Irresistable. www.restaurantweek.sg, Oct 24-Nov 1

 

Main image: Sopra Cucina

 

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