Travel back to the 80s with YÀN’s refreshed À La Carte Menu, showcasing Classic Cantonese cuisine alongside the contemporary signature dishes of YÀN. Simple dishes yet using precise cooking methods to bring the natural flavours of the produce with a sense of nostalgia. Nothing is more soul-soothing than a bowl of Double-Boiled Oxtail Soup that has been simmered for hours. Australian oxtail is incredibly tender and imparts a unique flavour to the radish and soup. Whiskey is added at the end increasing depth and complexity to the traditional double-boiled Cantonese soup.I’m always a big fan of Y ..read more

I’ve been meaning to return to Eden Restaurant ever since I went by for Meatsmith’s collaboration.  The restaurant left an impression because of the greenhouse theme restaurant and cozy ambience. During our visit this time, we were told that there is a new Executive Chef on board.  The menu reflects his interpretation of multicultural flavours and is divided into chapters – a Journey through Asia. Starting off with small bites, we had the Singapore Chilli Crab ($18 for 2). Crab meat in the chilli crab sauce folded with mozzarella and pickled cucumber between warm mantou.  T ..read more

Wagyu X is a Japanese restaurant nestled along Club Street (at No. 82).  It is fairly inconspicuous but keep a lookout for the wooden signboard and white doors.  Don’t be fooled by the smaller seating on the first floor, they have seats on the second storey and is a fairly intimate space.  Wagyu X prides itself in serving up a special Hokkiado wagyu crossbreed that is not commonly found outside Japan.  Bred from the crossing of Kuroge black Wagyu cow and the Aberdeen Angus bull, the beef has a distinctive marbling and a balanced meaty flavour.  Fun fact: the X in Wagyu ..read more

We recently dropped by Butcher’s Block at Raffles Hotel to check out their refreshed Spring Menu and we learned about the restaurant’s focus on food sustainability – which adds another reason to return.  As March and April comes around and the weather gets warmer (in some parts of the world), Butcher’s Block changes up its menu to feature spring ingredients.  Every meal at Butcher’s Block begins with complimentary Hokkaido milk parker roll served with konbu seaweed butter, dusted with furikake.  I look forward to this bread each time I visit.  This time, the bread shrank in ..read more

Bedrock Bar & Grill is having its first edition of the 2024 World Meat Series, available from now till 30 April 2024.  We have had a couple of meals at Bedrock Bar & Grill World Meat Series and a different premium meat will be showcased each time.  For this series, the light is shone on the 2GR Australian Wagyu, also known as the “caviar” of beef from Hancock Agriculture.  Begin the 5-Course Tasting Menu with a Wagyu Beef Tartare.  The flavours are enhanced by the piquancy of Japanese pickled black peppers, grated hard-boiled eggs and microgreens. The toasted g ..read more

Scotts Road has gotten more lively with new additions to the cluster and revamps to existing restaurants. The latest spotlight is on AMI Patisserie, an elegant Patisserie Cafe set in a Kyoto-style wooden townhouse.  It was a Saturday afternoon well-spent in this beautiful space a stone throw away from Orchard Road.  AMI Patisserie is a culmination of Chef Makoto Arami’s life experiences, with stories behind most of the pastries on the menu.We started off with a ham & cheese croissant ($8.40++).  Buttery croissant that is crispy and crunches ever so slightly when you bite int ..read more

The prosperous Year of the Dragon welcomes fine repertoire of Cantonese culinary treasures befitting a new year’s feast from 29 January to 24 February 2024. Get ready to celebrate in the eight-course menus or select from the à la carte new year dishes that will boost your appetite and tease your senses, curated by Executive Chinese Chef Daniel Cheung & team. The four elegant, eight-course set menus — Happiness, Prosperity, Harmonious and Opulence – ranging in price from SGD188++ to SGD338++, with culinary highlights featuring the Fortune Yu Sheng with Norwegian Smoked Salmon and Poached L ..read more

HEY KEE adds to the Singapore food scene an experience right out of Hong Kong dramas – the dai pai dong (大排档) experience.  These open-air food stalls used to dot the streets and alleys of Hong Kong and are becoming increasingly rare.  Occupying the space at the former Singapore Badminton Hall, HEY KEE serves up comfort food made from fresh seafood.  The interior design boasts vibrant aesthetics – from the vivid red chairs to green banquet tables and the vintage posters of renowned celebrities adoring the walls.  The little details are bound to bring back memories from the 8 ..read more

Recently opened at Kallang Leisure Park, Song Yue Taiwan Cuisine serves up familiar family favourites that focuses on seasonal produce.  We enjoyed our meal there and would describe the food as “comforting” and “nourishing”.  You can expect herbal soups and other wholesome dishes that would warm bellies.  We tried a range of dishes from Song Yue and would return with family for more comforting food. Before we started our meal proper, we had their home-pickled chilled dishes – Winter Melon Pickled with Fresh Passion Fruit, Pickled Cherry Tomatoes with Sour Plums and Pickled Cabba ..read more

For the first time, Soup Restaurant will be launching the Lobster Abalone Abundance Pot to usher in the Year of the Dragon.  The lobster is imported from Australia and sprawls across the pot. Abalone, fish maw, roast pork, plump mushrooms and other seafood are all braised to produce a moreish lobster collagen broth.  The broth boasts of seafood flavours and goes well with rice. Toss to a prosperous year with Soup Restaurant’s Baby Abalone & Salmon Yu Sheng.  We understand that diners can choose between baby abalone and salmon sashimi, or both.  What stood out in th ..read more