Local restaurants Cocotte and Artichoke collaborate for an Easter brunch special that includes Artichoke’s famed mezzes and Cocotte’s brunch cart dishes. There’ll be beetroot tzatziki with pistachio dukkas, tabbouleh with labneh ranch, as well as clams steamed with fenne cream and Swiss chard and marinated chicken livers. Chefs Anthony Yeoh and Bjorn Shen will also roll out dishes of poulet roti and slow-roasted lamb. Plus, each diner gets a slushie on arrival.
