Events at a glance

The Cuisine of Masterchef Jean-Yves Leuranguer

Date: March 17 to 21, 2015

Time: Dinner only

Price: S$270.40++ (HSBC Cardholders) and S$338.00++ (other payment modes)

Venue: Raffles Grill, Raffles Hotel Singapore, 1 Beach Road

For reservations, call 6412 1816

Try a five-course menu of traditional French flavours presented by one Michelin-starred Masterchef Jean-Yves Leuranguer, paired with Champagne Louis Roederer from Reims, France, including the Louis Roederer Cristal 2006.

The Cuisine of Masterchef Ronan Kervarrec

Date: March 24 to 28, 2015

Time: Lunch and dinner

Price: S$214.40++ (HSBC Cardholders) and S$268.00++ (other payment modes)

Venue: Clifford, The Fullerton Bay Hotel Singapore, 80 Collyer Quay

For reservations, call 6597 5288

One Michelin-starred Chef Ronan Kervarrec's French cuisine creations are paired with the wines of William Fevre including two vintages of 1er Crus and two vintages of Grand Crus.

Modern Spanish Cuisine with the wines of Emilio Moro

Date: March 4, 2015

Time: 8.30pm (reception)

Price: S$190.40++ (HSBC Cardholders) and S$238.00++ (other payment modes)

Venue: BAM! Tapas-Sake Bar, 38 Tras Street

Indulge in a menu focusing on the Catalan region, specially curated by Chef Pepe Moncayo who has worked in several Michelin-starred establishments. Each course will be paired with the wines of Emilio Moro.

Rustic Russian Flavours

Date: March 11, 2015

Time: 7pm (reception), 7.30pm (dinner)

Price: S$118.40++ (HSBC Cardholders) and S$148.00++ (other payment modes)

Venue: Buyan Russian Restaurant & Caviar Bar, 9 Duxton Hill

Russian restaurant Buyan features a six-course menu of authentic dishes from Russia and the former Soviet Union countries such as Ukraine, Georgia and Uzbekistan. Each course is paired with specially created vodka-based cocktails.

Classical French Journey with the wines of Domaine Fernand et Laurent Pillot

Date: March 19, 2015

Time: 7pm (reception), 7.30pm (dinner)

Price: S$126.40++ (HSBC Cardholders) and S$158.00++ (other payment modes)

Venue: Absinthe, 72 Boat Quay

Led by rising star Chef Nicolas Reynard, Absinthe aims to revive appreciation for classic French cuisine with a menu that showcases the chef's personal approach. It will be paired with the wines of Domaine Fernand et Laurent Pillot.

Compiled by Rachel Loi