These New York Restaurants Are Opening Their Doors And Menus For A Special Singaporean Celebration Slideshow

Inspiring prominent restaurateurs and delicious local favorite spots like the Meatball Shop, Singapore's inspiring flavors and cultures will weave through menus across the city in delicious, surprising, and approachable ways. 

Sother Teague's beautiful bitters tasting room Amor y Amargo specializes in contemporary cocktail craft that aim to transport you with rich flavors and bold pairings. During Singapore Restaurant Week, you'll be able to try their latest creation, the Singapore Kaya Toast Cocktail

Serving simple and delicious food, the Andaz 5th Avenue restaurant, is a uniquely neighborhood-centric spot more so than it is a posh New York City restaurant, is preparing to go "global" by welcoming Singapore onto their menu. Be sure to pop in starting September 18! At The Shop, enjoy a  Coconut Curry Laksa, with prawns, bean sprouts, sambal chili, lime, and cilantro for$19, not including applicable taxes. 

Available on their Lunch and Dinner menu. At The Bar Downstairs  try the $16 "Lion City" cocktail. 

At Chomp Chomp, chef Simpson Wong lives and breathes Singaporean cuisine, as his hawker stall-inspired spot focuses on bringing Singaporean street food to the New York City masses. Wong's menu explores the vast flavor profiles of Singapore, while Chomp Chomp's authentic design makes for an immersive experience. There will be two cocktails on the list: the Bak Chor Mee ($13) and the Sentosa Margarita ($12), which includes tequila, calamansi lime, triple sec and chilli salt.

A Joey Campanaro creation, The Clam perfectly incorporates a range of Atlantic seafood selections and innovative ways to enjoy clams on their well-rounded menu. To celebrate Singapore, they are making a classic Singapore chili snow crab, known outside of Singapore as black pepper crab, for $24.

Chef and restaurateur Jimmy Bradley is no stranger to toeing the line between timeless and contemporary foods. At the Red Cat, located in the Chelsea district of Manhattan, he typically serves a balanced menu loaded with options that lure you in and keep you on your toes. For the first Singapore Restaurant Week, Bradley challenges guests with a familiar main dish of sautéed squid and accoutrements, including mango, cilantro, watercress, and black pepper vinaigrette.  Be sure to enjoy the meal with a Calamondin Cooler (mezcal, benedictine, calamansi lime, Thai basil).

Market-driven French cuisine is undeniably chef Daniel Boulud's area of expertise, but this innovation restaurateur and chef is looking to the East. Boulud plans on featuring a Singaporean-inspired menu item that highlights the flavor profiles of Singapore in a robust and uniquely delicious way.  The DB Sling, a complex and delicious cocktail features a mix of Beefeater gin, Benedictine liqueur, and Cherry Heering liqueur with splashes of lime and pineapple juice and a touch of their house-made grenadine for $17.

Michael Ferraro's "international comfort food" restaurant Delicatessen often welcomes other cultures onto their menu, and are including Singapore in a deliciously unique way. They plan on featuring a Calamansi Mojito with kaffir lime, a tart and twisted cocktail that's kicked up a notch with the flavor of Pandan leaves.

Chef Daniel Holzman revolutionized the way we enjoy the meatball, bringing unique flavor profiles and a customizable menu to the hungry people of New York City. His nod to Singapore? A chicken rice meatball that promises to pack a ton of traditional flavors into every bite. Guests can get their Singaporean-inspired Hainanese Chicken Rice Balls in any of The Meatball Shop's classic styles:. For $9 they can enjoy "Naked Balls" (four meatballs with spicy cucumbers) or they can get the balls on the kitchen sink for $12, in a slider for $3, in a hero for$12, or in a meatball smash for $11. And to wash it all down? Try the Singapore Sling as the OTR (off the rail cocktail) for $10.

This 30-year-old New York institution has welcomed an array of delicious and enticing cuisines into their dining rooms, and is doing so once again with a special menu item, the $16 Singapore Sling cocktail, that nods to Singapore in celebration of its 50th year of independence. 

Though Harold Dieterle's Kin Shop is known for contemporary Thai food, that fact is not stopping them from getting into the Singaporean spirit. They have developed a dish called laksa curry especially for the occasion; it's comprised of chicken confit, slow-cooked egg, and rice noodles for $25F.

Niki and Scott Kobrick, the fourth-generation owners of Kobrick Coffee Company, are expanding their horizons in more ways than one with Singapore Restaurant Week. As this exciting restaurant week kicks off, Kobrick's will open the doors of their newest cocktail bar venture Kobrick Coffee Bar with a Singapore gin cocktail (the Sing Sing Sling for $15) and kaya toast (for $5) in honor of their 50th year of independence. 

Anything that comes from the brilliant mind of Marcus Samuelsson is worth checking out, but when a chicken restaurant like Streetbird Rotisserie (which is known for celebrating street food) decides to expand their horizons with a dish from a new area, you are practically required to go. Streetbird will be featuring a $12 Singapore style wings dish in a fish glaze sauce, soy nuts, and fried garlic. If that doesn't intrigue you, you can also dine on their $12 Singapore BBQ chicken skewers for a delicious twist on an American favorite. 

The spirit of New Zealand fare will embrace Singaporean culture at chef and owner Matt Lambert's the  Musket Room. In addition to their menu, which proudly traces the evolution of New Zealand's food history, Lambert has added an "Ode to Singapore Bitters" cocktail and their own version of the common spicy noodle soup in the Peranakan cuisine, laksa, called the  Musket Room Lak Sa. They are also including an "Ode to Singapore Bitters" cocktail with toasted coconut, kaffir lime leaves, lemon grass, star anise, clock, Ceylon cinnamon, cardamom, and ginger for $15. 

If you're looking to really dive into Singaporean fare, you need to visit Rasa during Singapore Restaurant Week. They will feature a full prix fixe menu at $20.15 per person (gratuity & tax not included). Starters include a choice of one: Steamed Yam Cakes Roti Canai (Indian fluffy bread served with curry potato dippings) or Satay Chicken (served with peanut dressing).  Guests can then choose one of the following entrees: Black Pepper Shrimp (bell pepper & onion), a Salted Egg Yolk Soft Shell Crab on a bed of lettuce Cereal Prawns butter, egg, cereal and curry leaves, a Curry Laksa Noodle choice of chicken, shrimp or tofu fritter, or a Steamed Hainanese Chicken (with bones) garlic, chili sauce, sesame oil, soy sauce, hakka cilantro soy dip with chicken- flavored rice. Finish the meal with your choice of a delicious dessert: a Nyonya Kuih with Kaya or a  Black Sticky Rice with Coconut . And don't forget something to wash it all down with, like one of the two milk cxocktails they'll be featuring: a Grass Jelly with Soybean Milk for $4 or a Lychee Singapore Sling for $8.

This awe-inspiring Asian "temple" has approachable menus full of slightly familiar options that consistently kick it up a notch. For Singapore Restaurant Week, they are taking the menu even further by featuring a special Singapore Chili Prawns dish that showcases luscious pieces of spiced prawns for $36.

If you've never been to the TAO Downtown restaurant and nightclub, you couldn't have picked a better week to visit. Not only will you get to experience the Singaporean black pepper shrimp they are curating for this special restaurant week, you'll get to bask in the glory of a truly beautiful restaurant that is an ode to Asian cuisine in and of itself. Try the Singapore Black Pepper Shrimp for $36 while you're there or if you happen to be in Vegas!

Salili Mehta's Laut Restaurant is no stranger to unique blends of cultural cuisine. Regularly, they combine Malaysian, Thai, and Singaporean dishes. To really celebrate the Singaporean part of their menu dynamic, they are offering guests a signature Singapore Sling cocktail, sizzling black pepper soft shell crab, and a chili crab with steamed and fried mantao.

With it's signature American style flare and roots based off of chef Joey Campanaro's childhood in Maryland, The Market Table relies on fresh ingredients and seasonality to bolster their menu. Be sure you pair your American fare with the Singapore Sling during restaurant for a beautiful (and delicious) cultural blend. 

This Malaysian Night Market, dreamed up by Salil Mehta, is embracing Singaporean styled dishes in a tasty way. Inspired by the cosmo, they concocted the Geylang cocktail, a Bandung (also known as rose syrup and soju) for a delicious and tantalizing drink. 

Often described as sleek, sexy, and casual The Red Cat is the perfect place to dine (and perhaps worth looking into dating by that description) for an authentic New York experience. During Singapore Restaurant Week, chef Jimmy Bradley is serving sauteed squid with with mango, cilantro, watercress and black pepper vinaigrette which will pair perfectly with the Singaporean-inspired cocktail the Calamondin Coole,with mezcal, benedictine, calamansi lime, and Thai basil. 

At RedFarm, chef Joe Ng prepares modern and seasonal Chinese food with delicious plates ranging from dim sum to rice and  noodles. Red Farm is embracing Singaporean culture during restaurant week by offering their Harvest Moon cocktail, made with Tincup whiskey, concord grape shrubs,  Fernet Blanca,  Heering Cherry Liqueur and  New York Madeira Sherry.

Often described as sleek, sexy, and casual The Red Cat is the perfect place to dine (and perhaps worth looking into dating by that description) for an authentic New York experience. During Singapore Restaurant Week, chef Jimmy Bradley is serving sauteed squid with with mango, cilantro, watercress and black pepper vinaigrette which will pair perfectly with the Singaporean-inspired cocktail the Calamondin Coole,with mezcal, benedictine, calamansi lime, and Thai basil. 

It is a beautiful thing when cultures blend together, but when cultural dishes merge? That is a work of art. Regularly at ilili you'll find authentic Mediterranean cuisine by Phillippe Massoud, so naturally he dreamed up several Singapore-inspired Mediterranean items that will also be sold at the Hawker Pop-up Box located at 23rd and Broadway in New York City.