Singapore Restaurant Week is back for the 4th time! It's everyone's chance to enjoy the fine food and wine of Singapore.

The Singapore Restaurant Week Gala Launch event was packed!
Avalon at Marina Bay Sands hosted the packed press event with journalists and special guests eagerly sipping Ruffino wines sponsored by Culina.
There was no shortage of excitement: spectators munching on delicious canapés and chatting nonstop.
And then it started.
The short presentation did what it was supposed to do - hyped up an eager audience into full attention. Everyone took in the video introducing the organizers, restaurants and notable chefs who received king-sized acrylic awards for their work in the kitchen during the last series. Look for these next time you dine out!
One lucky lady received a plane ticket from KLM to fly to Amsterdam for their Restaurant Week. How sweet is that?
With no sharp points or threat of celebratory injury – Ms. Yoshimi Nakajima from American Express commandeered an iPad and moved a pair of virtual scissors to cut the “virtual” ribbon that officially opening the 4th bi-annual Singapore Restaurant Week.

The crowd cheered on cue and the reservation hot lines went live!
Singapore Restaurant Week boasted an impressive 79,000 reservations in the past, 30,000 from last October’s event alone.
Over 90 restaurants will be participating in the upcoming event sponsored by American Express. Starting Wednesday, 22 February eager diners can make reservations online at www.restaurantweek.sg. At only $35.00+++ for dinner and $25.00+++ for lunch, these exclusive 3 course set meals are not to be missed.
Just think about it…It’s your chance to eat ‘way above your budget’ for an entire week at some of Singapore’s best restaurants.
So what are you waiting for? Go nuts on the elliptical trainer and stretch your stomachs between now and the start, but at the same time get reservations for a week full of delicious food indulgence!
How To Book
The public can make reservations directly online at www.restaurantweek.sg
Contributed by Sarah Mayo, TLN Editor



