All New Feastival offers new dishes from 26 F&B Venues

In just 18 months, restaurants and bars in Singapore have already undergone three rounds of closures. Fortunately, takeaways and deliveries have provided a much- needed lifeline for an industry that is struggling to keep afloat. In order to give our food- loving nation another reason to participate in the #SAVEFNBSG movement again, we tapped into our bank of ideas and an “All New Feastival” was born!

From now till 15 August, 26 of Singapore’s favourite restaurants and bars will be presenting a bevy of new, scrumptious offerings, to excite consumers to order in and enjoy dine-in gastronomy. These dishes are available exclusively on

From ideation to getting venues onboard, our team worked at record speed – five crazy days and late nights – on this home delivery campaign. We believe every little effort to help our friends in the industry can make a difference. So whether you are gifting a meal to a friend, celebrating a special occasion, or just want to support your favourite F&B outlets, you’ll find great picks from All New Feastival.

For the complete line-up, go to

Canchita Peruvian Restaurant

CANCHITA is a Peruvian-centric restaurant which celebrates the vibrant traditions, culture and gastronomy of Latin America. Helmed by Head Chef Tamara Chavez, the restaurant showcases a selection of Peruvian delicacies, alongside a beverage programme of Latin American wines and spirits. The restaurant has been opened for less than two weeks, so everything on the menu is new!

CANCHITA Peruvian Cuisine - Arroz con Mariscos “El Mercado”

Arroz Con Mariscos ($34+), typically found in Cevicherias, is one of the most popular seafood rice dishes in Peru. Short grain rice is first cooked to a garlic pilaf then added to a sauce prepared with tomatoes, panca chili, and Peruvian yellow chili (aji amarillo). Thereafter, Parmesan cheese, crab butter, oregano, calamari, barramundi, and tiger prawns are added.

Lomo Saltado ($42+) was introduced by the Chinese immigrants who moved to Peru over 120 years ago. Lomo Saltado directly translates to “Jumping Beef”, which symbolises the beef tenderloin being tossed in the wok. Beef tenderloin is cooked in a sauce prepared with dark soy sauce, butter, habanero chili sauce, red wine vinegar, onions, and tomatoes, and served with a side of thick potato fries.

Cheek Bistro

In a nod to modern Australian restaurant, Cheek by Jowl, CHEEK BISTRO is its cheekier younger sibling by Chef Rishi Naleendra and his wife Manuela Toniolo. It flaunts a more playful personality, whether through its concept or vibe. Small or large sharing plates showcase familiar flavours but in exciting guises, such as with bold flavour combinations or unconventional executions. As part of the Feastival, this Michelin-Starred bistro has rolled out two affordable set menus.

Cheek Bistro - Buttermilk Fried Quail

The Cheek Favourites Menu for two ($88+) includes two snacks, Padron Peppers, Marinated Olives; and a combination of small and large plates such as Buttermilk Fried Quail, Sriracha Mayo; Lamb Ribs, Burnt Eggplant Yoghurt; Red Snapper Fish and Chips, Tartar Sauce, Green Peas; and Kale, Green Goddess, Hazelnuts.

The Cheek Executive Lunch for one ($42+) includes snacks consisting of Chicken Liver Parfait and Whipped Ricotta; a choice of main, either a Red Snapper Fish and Chips, Tartar Sauce, Green Peas; or Buttermilk Fried Quail, Chips, Sriracha Mayo; or Butternut Pumpkin, Curry Cashew Nut, Tuscan Kale, Spiced Pumpkin Seeds. All mains are served with a side salad of Kale, Green Goddess, Hazelnuts. For desserts, tuck into a Blueberry and Almond Crumble.


Open Farm Community

This little gem of an urban garden in the big city, Open Farm Community “supports a large network of local and Southeast Asian organic growers, herders, food fanatics and general busybodies who are in the business of bringing culture back into agriculture.”

For the Feastival, Open Farm Community is working with Crab Lovers, a Singapore-based soft shell crab farm! Order up a Soft Shell Crab Sando ($30+), whole Fried Crab, Crab Mayo, Pickled Red Cabbage and Fresh Cucumber on a Brioche Bun; or Crab Fries ($18+), Curly Fries Topped with a Load of Picked Crab, Smoked Chilli Yoghurt, Chives and Salmon Roe.


Miss Vanda by Labyrinth

Miss Vanda by Labyrinth was meant to be Restaurant Labyrinth’s expansion into the casual Singaporean food space, but given the current climate, it was launched online to feed guests at home.

Miss Vanda by Labyrinth - Donburi

The Sweet & Sour Pork Donburi ($18 nett) is inspired by a Hainanese-western classic. Breaded in biscuit crumbs and deep-fried, the juicy Sakura Pork Collar is served with homemade Sweet and Sour Pineapple and Hawthorn Sauce and Edamame Peas with Scrambled Eggs and Rice.

Miss Vanda by Labyrinth - A4 Wagyu dish

The Cairnhill Steakhouse “Hainanese Style” 48hrs Wagyu Shortrib (200gms) ($48 nett) was a signature at the iconic Cairnhill Steakhouse, which was opened by Chef Han’s late grandfather. The premium steak is accompanied by onions cooked two-way, confit baby carrots and long beans, buttery mash potatoes and Hainanese red wine pepper sauce.


Halia at Singapore Botanic Gardens

Nestled in Singapore’s only UNESCO Heritage Site, Halia, which means “ginger” in Malay, has been serving up European cuisine with Asian influence since its opening in 2000. The restaurant was also recently certified halal, welcoming all Singaporeans to dine at the restaurant.

Originating from Australia, Blackmore Wagyu steaks are 100% full-blood Wagyu. Halia presents this halal-certified Wagyu in a 48-hour Slow-cooked Beef Cheek (9+ mbs). The beef cheek is cooked in its own jus and served with pan-roasted heirloom beets, mash potato, asparagus and herb salad.


Looking for more options? Here’s the full list of participating restaurants and bars on board All New Feastival

Akira Back Singapore


Beats Bites & Cocktails

Butcher’s Block

CANCHITA Peruvian Cuisine

Cheek Bistro



Harry’s – Boat Quay

JEN Singapore Orchardgateway by Shangri-La

JEN Tanglin Singapore

Miss Vanda by Labyrinth

National Kitchen by Violet Oon Singapore

Open Farm Community


Tiffin Room

Super Firangi Rolls & Bowls

藝 yì by Jereme Leung

The Bravery

The Lounge at Riviera

The Old Man

L’Entrecôte The Steak & Fries Bistro

Brasserie Les Saveurs

Madame Fan

Yan Ting

W Singapore – Sentosa Cove.

All new dishes and menu are available for order on, from now till 15 August 2021. Order up today and #SAVEFNBSG!