This June, Father’s Day is approaching on 15th June, and Singapore’s culinary scene is pulling out all the stops to ensure every dad feels like absolute royalty. From sky-high dining experiences with panoramic city views to lavish buffets featuring the finest wagyu and lobster, the Lion City’s top establishments are serving up unforgettable experiences that’ll have Dad talking about this celebration for years to come.

Singapore’s Most Indulgent Father’s Day Dining Adventures

Rise Above the Rest at LeVeL33

For fathers who appreciate a good brew and spectacular views, LeVeL33—officially recognised by Guinness World Records as the world’s highest urban microbrewery—is offering something truly special. Perched 33 floors above Marina Bay, this remarkable venue has partnered with premium local meat purveyor Butcher Box to create the ultimate Father’s Day indulgence.

The star of their show is the 30-Day Spent Grain & Koji Dry Aged Black Angus Bone-In Ribeye, a 200-day grain-fed MBS3+ cut from Riverina, New South Wales. What makes this steak extraordinary isn’t just its premium pedigree but the innovative 30-day dry-aging process using LeVeL33’s unique blend of spent grain and koji—a flavourful byproduct of their brewing process that enhances the meat’s natural umami with toasted, nutty notes.

Throughout June, this exceptional cut is available as a sharing platter at $28++ per 100g (minimum 600g), served with truffle mashed potatoes, onion rings, local leaf salad, and IPA honey-roasted garlic. However, the pièce de résistance is their one-day-only Father’s Day Sharing Menu on 15th June, priced at just $98++ per person. This remarkable value includes three starters (seasonal oysters, burrata, and poached prawn salad), the signature dry-aged ribeye, and three craft beer-inspired desserts, including housemade churros and LeVeL33 Stout & Chocolate Lava Cake.

As an added treat, all guests dining with Dad receive celebratory half-pints at $6++ all day, whilst every father gets a complimentary half-pint from LeVeL33’s signature craft beer range.

Luxury Buffet Brilliance at Hilton Singapore Orchard

For families seeking an all-out feast, Hilton Singapore Orchard’s Estate restaurant is hosting an exclusive Father’s Day Lobster and Wagyu Champagne Brunch that redefines indulgence. Available exclusively on 15th June from 12 pm to 3 pm, this $158++ per adult extravaganza (with a 20% early bird discount for bookings made and paid by 1st June) showcases the finest land and sea offerings.

The centrepiece is a whole Australian Wagyu beef leg, marinated for 14 hours and slow-roasted to perfection, served alongside Guinness beer chicken joints and individually plated chef’s signatures, including smoky Wagyu beef cheek and black truffle Wagyu ravioli. Seafood lovers can dive into freshly shucked French oysters, MSC-certified Boston lobster, grilled rock lobster with garlic herb butter, and Singapore chilli mud crab.

The experience extends beyond the main event with a skewer bar featuring Yakitori beef and marinated Lumina lamb cubes, a signature ceviche bar with an exclusive Murray cod and caviar creation, and an artisanal dessert room complete with banana crème brûlée prepared à la minute.

The estate is also elevating their regular dinner offerings throughout June with their “Meat the Sea” menu (Sunday to Thursday, $98++ per adult) and Premium Seafood Dinner (Friday and Saturday, $128++ per adult), featuring new individually-plated chef signatures like pan-seared foie gras with grilled baby cuttlefish and king crab conchiglie pasta.

Californian-Italian Excellence at Osteria Mozza

Dads with a penchant for perfectly grilled steaks should head to Osteria Mozza, where celebrity chef Nancy Silverton’s restaurant is presenting a rotating lineup of five exceptional steak cuts throughout June. These richly marbled Wagyu selections are expertly grilled in a Josper oven, delivering perfectly balanced flavours with subtle sweetness and smoky char.

Standout options include the impressive OP rib-eye (1kg, $278++), perfect for sharing, and the beloved Tagliata ($98++), featuring charcoal-grilled Hanger steak with arugula, Parmigiano Reggiano, and aged balsamic. The bacon-wrapped filet ($128++) showcases meltingly tender meat with mustard butter and crisp-fried leeks.

For a complete experience, consider Nancy Silverton’s Signature Tasting Menu (from $108++), which offers an ever-changing seasonal selection from the mozzarella bar, grill, pasta kitchen, and dessert sections.

Botanical Bliss at Ginger.Lily

To complete the celebration, Ginger.Lily offers a sophisticated wind-down with their limited-time Caviar Teatime Soirée, available until June 30th. Afternoon tea for two features over 15 sweet and savoury treats, including lobster and crab croissants crowned with black caviar, Hokkaido Wagyu nigiri torched tableside, and signature tea chouquettes. The botanical oasis also boasts an all-day Happy Hour programme with house pours from $12++ and classic cocktails.

Make This Father’s Day Unforgettable

With such an impressive array of culinary experiences available this June, there’s never been a better time to show Dad just how much he means to you. Whether he’s a craft beer enthusiast, wagyu connoisseur, or appreciates good food in beautiful surroundings, Singapore’s dining scene has crafted the perfect celebration.

Don’t wait—these exclusive Father’s Day experiences are filling up fast. Book your reservations today and give Dad a celebration he’ll treasure forever. Visit the respective restaurant websites or call directly to secure your table for an unforgettable Father’s Day feast.

Thanks for taking the time to read this article. I hope this post has given you the information you need. If you have any recommendations, tips or advice, I would love for you to share them in the comment section below!

This post may contain affiliate links, meaning we may receive a commission at no extra cost if you purchase through a link. Please see our full disclosure for further information.

Check out my Instagram page or join the Singapore Truly Facebook group.

Pin it for later