This Apr 1-2, chefs Duangporn Songvisava and Dylan Jones of fine Thai restaurant Bo.lan collaborate with Singapore's Malcolm Lee, the young chef behind the much-touted Peranakan (straits-Chinese) restaurant Candlenut.

The Exclusive Four Hands Dinner focuses on food which blends Chinese and Malay heritage, like pong tauhu soup (semi-clear bisque with river prawn and crab meat ball), charcoal-grilled seabass with spicy petai beans and wok-fried king tiger prawn with garlic and buah keluak (Indonesian black nut) sambal.

At B3,500, you’ll be covered with two sets of Bo.lan’s and Candlenut’s amuse bouche, five mains with rice, and the yummy buah keluak ice cream with chocolate and caramel. Reservations required.