Chef de cuisine Douglas Tay's innovative East-meets-West menu includes creations like Hokkaido scallop with citrus cured, cauliflower cream, black truffle salsa and seaweed vinaigrette ($40), along with their signature stone hearth flatbreads that come with Osia's iconic "toothpaste" tube dips in a variety of flavors.
Don't miss: Foie gras at Osia. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2012).
Looks like your Amazon shopping dreams will have to be put on hold.
More live concerts, a bunch of food-centric festivals and a massive block party to look forward to this month.
Don’t forget to bring tissues.