HazelDiary

I’ve been living in my new home for almost six months now, and I finally have the chance to share a glimpse into our renovation journey. After months of planning, comparing colour palettes, and curating mood boards, the transformation finally began. One of the most important decisions we faced was choosing the right paint. One that would not only enhance our space aesthetically but also be safe and sustainable for everyday living.

That’s where Raffles Paint came in. As a trusted local brand known for its eco-friendly formulations, premium finishes, and professional service, it felt like the perfect fit for our home. Before renovation, I used to think paint was just about colour  and nothing more. But after visiting the Raffles Paint showroom, I realised there’s so much more that goes into it. From texture to formulation and finish, I learned how the right paint can completely elevate a space while making it healthier to live in.

Why we decided on Limewash in Champagne Cream

For our living room, we wanted to create a space that felt calm, cozy, and timeless. We were instantly drawn to the soft, organic charm of limewash walls, and Raffles Paint’s Champagne Cream was love at first sight. The warm, neutral hue beautifully reflects natural light, creating a bright yet soothing atmosphere. We even took it a step further by extending the limewash from the walls up to the ceiling for a seamless, enveloping look.

The Raffles Paint team applied two coats of R.Limewash, finishing it with a layer of protective varnish to achieve a water-resistant yet elegantly matte surface. The outcome is a textured, velvety finish that adds depth, warmth, and a sense of understated luxury — perfectly embodying the timeless aesthetic we envisioned.

Why We Love R.Limewash:

• Breathable & Moisture-Regulating: Allows walls to “breathe,” reducing humidity build-up.
• Eco-Friendly & Solvent-Free: A non-toxic, sustainable choice for healthier interiors.
• Bacteria & Mould Resistant: Naturally alkaline lime helps prevent microbial growth.
• Odour-Eliminating & Air-Purifying: Keeps indoor air clean and fresh.
• Timelessly Beautiful: A one-of-a-kind finish that ages gracefully, adding character over time.

Safe for Sensitive Skin: R.BABY Range

Another reason we chose Raffles Paint was its strong focus on health and sustainability. For the rest of our home, we went with the R.BABY Air Purifying & Anti-Bacterial Paint and Primer — a range specially formulated for nurseries and homes with individuals who have eczema or sensitive skin, like myself.

If you know me, you’ll know that I’ve struggled with eczema for quite some time. That’s why I was immediately drawn to this range, which is gentle enough for babies and safe for those with skin sensitivities.

What I love most is that R.BABY is zero-VOC, odour-free, and engineered to purifyindoor air by absorbing harmful formaldehyde and converting it into water vapour — keeping the air in our home cleaner and fresher every day.

Key Features of R.BABY:

• Air-Purifying & Anti-Bacterial: Shields against E. Coli, MRSA, and fungi.
• Baby-Safe & Odour-Free: Ideal for bedrooms and family spaces.
• Ultra Durable & Washable: Resistant to water, alkaline, and stains.
• Zero VOC & Non-Toxic: Free from formaldehyde, lead, mercury, and ammonia.
• Smooth, Vibrant Finish: Provides excellent coverage and lasting colour.

Professional Preparation and Care

The Raffles Paint team’s professionalism made the whole experience smooth and stress-free. They arrived on time, covered all furniture and fixtures, and prepped every surface meticulously with primer before painting. The entire process was efficient and precise, and it was incredibly satisfying to watch our blank walls transform into warm, character-filled spaces.

Final Thoughts

Choosing the right paint truly makes all the difference in a home renovation journey. With Raffles Paint, we found the perfect blend of aesthetics, quality, and safety giving us peace of mind knowing that our home not only looks beautiful but is also a healthier space for everyone.

If you’re planning a renovation, Raffles Paint is worth considering for its eco-friendly innovations and professional, dependable service. Visiting their showroom allows you to see and experience the paints and limewash firsthand. It’s fascinating to learn so much along the way . House renovation truly opens up a whole new world of knowledge and discovery.

Website: https://www.rafflespaint.com/

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After 15 years of serving hearty Middle Eastern cuisine, Chef-owner Bjorn Shen has hit the reset button on his beloved Artichoke. The restaurant at New Bahru has now been transformed into Artichoke Pizza Parlor, a new-school pizza joint with old-school soul. Known for pushing boundaries, Bjorn’s reimagined concept is not about replicating Italian traditions. It’s about creating pizzas that are loud, fun, and distinctly Singaporean in character.

The layout at Artichoke Pizza Parlor is largely unchanged from its predecessor. Diners can still enjoy both indoor and outdoor seating, making it suitable for groups of 4 to 8 pax. It’s casual and relaxed, ideal for gathering with friends over hearty plates and pizzas meant for sharing.

The heart of the menu lies in Bjorn’s dough formula, perfected over years of experimentation. Expect a light and airy texture from the high-hydration base, paired with bold toppings and inventive formats. There are three main pizza styles here — Slabs, Stacks, and Rounds — along with snacks, sharing plates, pastas, fried chicken, and desserts.

We started with the Green N’ Golden Kiwi -S$14 is a refreshing combination of green and golden kiwi tossed with olive oil, pecorino, black pepper, and mint.

For something more indulgent, the Beef Lasagna Nuggets -S$16. Deep-fried cubes of breaded beef lasagna that are crispy outside and oozy inside. It was a fun, hearty snack I would say. Would recommend to order this when you visit here.

The Chicory Salad -S$20 with roasted grapes, mango amba, falafel crumble, and whipped sesame is light yet flavourful.

For something richer, the Creamy Green Harissa Prawn Spag -S$34 is generously portioned and ideal for sharing. This is also crowd favourite and left a deep impression. Worth trying this!

A standout dish for us was the Super Crunchy Fried Chicken (S$24) . Juicy, golden-fried chicken elevated with za’atar honey and Lebanese garlic sauce.Damn good!

Bjorn Shen’s pizzas are bold, messy, and flavour packed. The pizzas are designed to be feasted upon with abandon.

• Slabs: These are a cross between Roman and Detroit-style pizzas, featuring a thick Sicilian-inspired base with a unique “undercrunch” cheddar cheese layer baked directly beneath the dough. The Bacon Apple Pie -S$32 is a must-try, layered with maple bacon, apple butter, brie, baked apples, rosemary, and hazelnuts. Another slab to order is the Dirty Margherita -S$22 . A punchy take on the classic with mozzarella, pecorino, tomato, basil, and spicy garlic oil.

• Stacks: Double-decker slabs stuffed with even more ingredients. The Dirty Duck -S$30 is loaded with spiced duck, snake bean lawar, sambal matah, and coconut cream. Do note the spice level — it was a little too fiery for me, but spice lovers will appreciate it. The flavours carry a distinct Balinese touch, inspired by their sister restaurant in Bali.

• Rounds: Puffy, airy-crust pizzas fried then baked, inspired by Naples’ Montanara. We loved the Tropic Thunder -S$32. A riot of Parma ham, burrata, jackfruit, ginger flower, pecorino, mint, and honey on a tomato base. Definitely not your traditional take, but one that surprises in a good way.

Save room for desserts because Artichoke Pizza Parlor doesn’t hold back. The Cinnamon-Cherry Pie -S$18 with almond frangipane and sour cherry filling is a standout, while the playful Sundae -S$20 brings passionfruit ice cream, banana bread croutons, and meringue together in one bowl. For something richer, the warm Mud Cake -S$14 with banana & golden raisin jam, Ovaltine crunch, and smoked salt hits the spot.

Artichoke Pizza Parlor breaks away from the conventional pizzeria playbook with bold flavours, generous portions, and a distinctly Singaporean flair. It’s a spot made for groups. Casual, vibrant, and infused with Bjorn Shen’s unmistakable cheeky creativity.

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Tucked away within Singapore’s first all-villa resort, Raffles Sentosa Singapore, lies a sophisticated dining destination that effortlessly marries time-honoured Cantonese techniques with contemporary refinement — Royal China. More than just a hotel restaurant, Royal China stands as a destination, showcasing the culinary finesse of Executive Chinese Chef Ling Heng Yao.

Royal China is more than a name, it’s a tribute to the legacy of its predecessor once located in Raffles Singapore’s arcade, and a proud nod to the Royal Group (developer behind this opulent Sentosa property). The restaurant embodies both tradition and transformation, offering a refreshed take on Cantonese cuisine rooted in respect for ingredients and culinary philosophy.it has occasionally Szechuan touches due to the chef’s past experiences.

Chef Ling, whose pedigree includes tenures at The Fullerton Hotel, The Fullerton Bay Hotel, and Shisen Hanten, leads the culinary helm here.

For my birthday this year, I had the opportunity to celebrate with a dinner session at Royal China, nestled within the tranquil grounds of Raffles Sentosa Singapore. Known as Singapore’s first all-villa resort, Raffles Sentosa sets the stage for an ultra-luxurious experience from the moment you arrive.

The journey begins in style. Guests are transported via Rolls-Royce buggy service, chauffeured seamlessly from the main arrival point to their villa or chosen dining venue. Complimentary valet service adds a further touch of convenience, reflecting the resort’s commitment to elevating every aspect of the guest experience.

Not to be missed is iconic The Raffles Sentosa Sling. A sustainable reinterpretation of the iconic Singapore Sling, crafted exclusively for the resort. It’s available in both cocktail and mocktail versions, catering to every preference.

To begin the evening, we were served an amuse bouche, followed by an elegant bread course featuring both steamed and fried mantou-style bread accompanied by house-made spreads. A creative nod to Chinese dining traditions.

We started with the Chilled Fresh Bean Curd Skin with Ikura and Mala Soy Sauce . A beautifully plated and refreshing appetiser with a subtle mala kick that awakens the palate with finesse and texture.

This was followed by the standout Royal China Dim Sum Combination, a quartet of exquisitely crafted morsels:

• Steamed Shrimp Dumpling
• Pan-fried Crab Meat Truffle Egg White “Guo Tie”
• Steamed Quail Egg Siew Mai topped with Oscietra Caviar
• Oven-baked Mala Char Siew Puff

Each dim sum item impressed with its detail and execution. The shrimp dumpling offered a delightful bite with crystal-clear skin and juicy filling, while the Siew Mai, generously topped with Oscietra caviar, delivered a touch of indulgence. A personal favourite was the Oven-baked Mala Char Siew Puff. A creative reinterpretation of the classic puff, elevated by its delicate mala heat that lingered memorably.

The Pan-fried Scallop stuffed with Foie Gras in Homemade XO Chilli Sauce was another highlight, visually reminiscent of a delicate mantou. The rich foie gras and scallop combination worked harmoniously, enhanced by the umami-laden XO sauce.

Another dish that sparked nostalgia was the Stewed Pork Ribs in White Pepper Flavour, reminiscent of peppery Bak Kut Teh. Made with Sarawak pepper, the ribs were fragrant, tender, and comforting.

A true showstopper was the Wok-fried Fragrant Rice with Fish and Mushroom, served with a side of Fish Broth. This dish showcased perfect wok hei and was so well-balanced in flavour that we couldn’t resist asking for a second helping of the broth. It was that good!

To conclude the meal, we enjoyed the Chilled Bird Nest and Coconut Ice Cream in Young Coconut . A light, palate-cleansing dessert that felt both nourishing and refreshing.

As a surprise finale, the restaurant presented me with a complimentary birthday cake, a thoughtful gesture that made the evening even more special.

Royal China’s dining room is a beautiful blend of comfort and elegance. Surrounded by floor-to-ceiling glass panels, the space is bright and airy by day and takes on a soft, elegant glow by night. The interior design pairs contemporary elements with subtle Oriental motifs, including floral accents on fine China and peacock feather-inspired details in the private room.

While Raffles Sentosa Singapore is lauded for its secluded, all-villa luxury, Royal China holds its own as a destination-worthy dining venue. Whether you’re staying at the resort or visiting for a special occasion, the restaurant invites you into its own intimate world of polished service, thoughtful cooking, and refined ambience.

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Weave at Resorts World Sentosa is one of the newest lifestyle and dining destinations to check out in town, and among its standout offerings is Xing Yue Xuan (星粤轩) . A premium Cantonese dining concept by the renowned Jumbo Group. Positioned as a refined, seafood-forward restaurant, Xing Yue Xuan offers an elevated culinary experience in a setting inspired by Chao Shan courtyard architecture, complete with five private dining rooms. Whether you’re a fan of handcrafted dim sum or luxurious seafood dishes, this elegant spot promises to impress with its modern take on traditional Cantonese cuisine.

The restaurant’s name itself carries meaning:

• “星” (xīng) echoes Singapore’s “新” (xīn) and the idea of a rising star,
• “粤” (yuè) honours the roots of fine Cantonese cuisine,
• “轩” (xuān) reflects its promise of an elevated dining experience.

We start off with an amuse-bouche that changes seasonally. You can look forward to delicate bites such as a scallop and prawn salad nestled in a house-made kueh pie tee shell or a jewel-like pickled cherry tomato, each thoughtfully paired with a ceremonial Honeycomb Ruby Tea.

One of the standout dishes from the à la carte menu is the Double-boiled Fish Maw Kampung Chicken Soup (S$38 per person), and it easily ranks as one of my favourites of the evening. Carefully double-boiled for hours using old hen, pork, and chicken feet, the broth is then further concentrated to achieve a rich, creamy texture that’s both nourishing and luxurious. It’s generously filled with premium fish maw, scallops, morel mushrooms, and wolfberries, creating layers of flavour and a comforting depth that truly elevates the dining experience. A soul-warming bowl that’s well worth indulging in.

The Dong Po Pork Belly in Hakka Style (S$38 per person) is elegantly presented, tied with a bamboo leaf string that’s cut open by the staff upon serving. It is a nice touch of tradition. The pork belly is succulent and richly flavoured, with the soy-based sauce adding a deep, savoury finish that truly elevates the dish. That said, it’s quite filling on its own, so it might be best enjoyed shared, especially if you’re sampling several dishes from the menu.

For crustacean lovers, the Xing Yue Xuan Fuss-Free Crab (Half Crab) (S$78 per person) is a definite must-try. Diners can choose from three tempting preparations: the signature black pepper, the award-winning chilli crab, or a steamed version with custard egg and caviar. I opted for the black pepper crab, which delivered a bold and peppery kick. You will feel the heat, but in a good way. The crab meat is fully deshelled, making it effortless to enjoy. It’s also served with fresh lettuce leaves, perfect for wrapping the spicy crab meat into bite-sized parcels.

The Flambéed Drunken Live Prawns (S$48 per portion, 300g) is perfect for those who enjoy a bit of tableside theatrics. The prawns are flambéed in er guo tou (二锅头) baijiu before being simmered in a delicate broth infused with goji berries and angelica root. The prawns are not only visually stunning, but also fresh and succulent, while the accompanying broth—served separately—offers a subtle balance of herbal and boozy notes that complement the dish beautifully.

The last savoury course is the Whole 3-head Abalone & Sea Cucumber in Fragrant Rice (S$68 per person), served piping hot in a sizzling stone pot. The rice is first wok-fried with a house-crafted soy blend, then topped with tender sea cucumber and a whole 3-head abalone. The result is a dish that’s rich in umami, and beautifully aromatic, with the premium abalone adding a luxurious touch.

For dessert, I enjoyed the Classic Chinese Duo Pastry Platter (S$16), which features a rotating selection of heritage-inspired sweets. This time, it included a refreshing vanilla mousse topped with passion fruit sauce, and a beautifully crafted “Awakening Lion” pastry filled with red bean and tangerine peel.

Xing Yue Xuan offers something distinct as the only upscale Chinese restaurant within the RWS enclave. The main hurdle may be encouraging diners to venture into Sentosa, but those who do will be rewarded with elegant surroundings, well-crafted dishes, and the assurance of quality from the Jumbo Group. With the flexibility of both à la carte selections and curated tasting menus, Xing Yue Xuan strikes a balance between accessibility and luxury experience for diners.

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Man Fu Yuan at InterContinental Singapore has just unveiled a refreshed menu that’s sure to intrigue. Starting 18 August 2025, Executive Chinese Chef Aaron Tan introduces a new lineup of à la carte signatures and a standout tasting menu that reflects both finesse and flair.

Chef Tan, known for his meticulous attention to detail and creative reinterpretations of classic Chinese cuisine, continues to push culinary boundaries presenting dishes that are bold in flavour, visually captivating, and rich in cultural inspiration.

Chef Combination 2.0 – A Masterclass in Small Plates

Chef Tan’s Chef Combination 2.0 is a beautifully curated tasting platter that offers a perfect opening act. The luxurious silken crab meat with crab roe melts delicately on the tongue, while the roasted Iberico pork collar, roasted Cantonese-style and topped with caviar, adds richness and depth. A crispy Fanny Bay oyster spiked with garlic and dried chilli delivers a spicy crunch. Lastly, the dish finishes on a refined note with a spinach prawn dumpling accented by black truffle. Small plates, big impression.

Flambé Roasted Angus Beef Tomahawk

This showstopper is designed for sharing and for turning heads. Deep-fried to a golden crisp and flambéed tableside, the Angus Beef Tomahawk releases a wave of smoky aromatics that immediately draws attention. Served with a bold Mongolian sauce packed with umami, this is communal dining at its most indulgent. It is served as table side services when you dine in.

Poached Red Grouper Fillet

There’s comfort food, and then there’s Chef Tan’s Poached Red Grouper Fillet . Simmered in a superior broth infused with dang gui, goji berries, and 15-year-aged Hua Tiao Wine, this dish is deeply nourishing and soul-soothing. Each bite of tender grouper is a taste of home, elevated to fine dining status.

Oven-Baked Rock Lobster

Chef Tan revisits the beloved banquet flavours of the ’90s with this fun, decadent twist on Oven-Baked Rock Lobster. Think lobster lightly fried for aroma, then baked with salted egg yolk sauce, Thai honey pineapple, and a melting layer of cheese. It’s rich, gooey, and gloriously nostalgic—yet reimagined for today’s modern palate.

Yellow Chicken

The Yellow Chicken is comfort food at its finest succulent pieces of chicken infused with the aromatic warmth of fresh sand ginger, garlic, shallots, and scallions, all simmered to perfection in a bubbling claypot. The rich, savoury gravy clings to each tender bite, making it impossible to resist reaching for a bowl of rice to soak up every drop. Highly recommend this!

Crispy Sea Cucumber

If you’re a fan of sea cucumber, this dish offers a unique and intriguing twist. Encased in a crisp golden crust, it introduces a new textural dimension but the inner layer could benefit from a firmer bite to better contrast the crunch outside. Served atop fragrant rice with minced pork sauce, preserved leeks, and Hong Kong vegetables.

Flambé Live Prawns

The Flambé Live Prawns bring drama and bold flavour to the table. Fresh live prawns are flambéed right before your eyes, infusing them with a smoky aroma before being served in a fragrant ginger-scallion white pepper sauce. Juicy, aromatic, and layered with lingering spice.

Chilled Soya Milk with Egg White, Bird Nests, Lotus Seeds, Peach Collagen

End the meal on a delicate and nourishing note with the Chilled Soya Milk Dessert, a light yet luxurious treat. Silky egg white swirls through the smooth soya milk, while bird’s nest, lotus seeds, and peach collagen add texture and a touch of natural sweetness. Refreshing and subtly indulgent.

Chef Aaron Tan’s new menu at Man Fu Yuan isn’t just an update. It’s a whole new dining experience. With eye-catching presentations, bold flavours, and a few fun tableside moments, the dishes strike a great balance between classic and modern. Whether you’re planning a family get-together or just want to treat yourself to some seriously good Chinese food, this revamped lineup is worth checking out.

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Korean food lovers, take note. A legendary name from Seoul’s culinary scene is making its way to Singapore. Gwanghwamun Mijin, a heritage restaurant that has been serving up traditional Korean fare since 1954, is opening its first overseas outlet at Far East Square on 22 August 2025. Known for its signature cold buckwheat noodles and an impressive run of Michelin Bib Gourmand awards ( 8 consecutive years), the brand is set to introduce Singapore diners to a slice of authentic Korean tradition.

At its Seoul flagship, Gwanghwamun Mijin is best known for its Makguksu — refreshing cold buckwheat noodles paired with a deeply flavorful dipping broth. It’s so popular that queues often form during peak hours, with both locals and tourists flocking to get a taste. Now, Singaporeans won’t have to fly to Korea to experience it.

The new outlet will accommodate up to 90 diners and aims to stay true to the brand’s heritage, while also offering exclusive items tailored to the local taste. Similar to its Seoul flagship, the Singapore branch will showcase its signature dishes with a few additions created specially for the Singapore market.

Here’s what you can look forward to at their first international outpost:

The Signature Buckwheat Noodles are served in elegant two-layered lacquered trays, showcasing perfectly al dente noodles. Accompanying the noodles is a chilled kettle of seafood-rich dipping broth, both prepared in South Korea and flown directly to Singapore to preserve authenticity. The hero broth is made from a blend of 14 natural ingredients including premium katsuobushi, dried anchovies, green onion, and ginger and is simmered for 8 hours, cooled for 12, and finished with a unique slush process using a specialised machine from Korea. This gives it a fine-ice texture and a refreshing, umami-packed flavour. The broth leans sweet, but you can easily balance it with the provided condiments. Condiments include grated daikon, wasabi, crispy seasoned laver, and chopped green onions.

Instead of your usual bibimbap, Gwanghwamun Mijin switches things up with their refreshing Bibim Buckwheat Noodles. This cold noodle dish features their signature chewy buckwheat noodles tossed in a vibrant house-made bibim sauce—a unique blend of fresh fruits and minced beef that’s true to the original Seoul recipe. Topped with crisp bean sprouts, lettuce, cucumber, cabbage, radish kimchi, and a half-boiled egg, it offers the same satisfying mix of textures and flavours you’d expect from bibimbap, but with a cool, tangy twist that’s perfect for Singapore’s warm weather.

A personal favourite and highly recommended, the Perilla Buckwheat Noodles with Marinated Salmon is a standout dish at Gwanghwamun Mijin. This dish with marinated salmon topping is a Singapore-exclusive. The noodles are tossed in fragrant perilla oil and perilla powder, giving them a nutty, savoury depth that’s flavourful without being overpowering. The firm, chewy texture of the buckwheat noodles pairs beautifully with the aromatic dressing, making it incredibly moreish even on its own.

The Bossam (Boiled Pork Wraps) features tender, succulent slices of pork that are perfectly boiled to retain their juiciness and delicate texture. The meat pairs wonderfully with the accompanying kimchi, which offers a crisp, refreshing contrast. However, the bossam kimchi leans towards a milder flavour profile.  We prefer a bolder kick of spice and a richer seasoning.

For meat lovers craving a hearty bite, try Gwanghwamun Mijin’s Fried Pork Cutlet. This generous slab of pork is prepared using the traditional Korean method of machine-pressing and marinated for over eight hours to achieve exceptional tenderness. The cutlet is then expertly coated through a meticulous three-step process involving egg, flour, and freshly made breadcrumbs before being fried to a crispy, golden finish. Served alongside a small portion of rice (perfect for those watching their carbs), crunchy coleslaw, and a house-made tonkatsu sauce crafted fresh in Singapore. 

Gwanghwamun Mijin’s Steamed Korean Dumplings live up to the generous reputation Korean dumplings are known for. These large, ingot-shaped parcels are filled with a hearty mix of marinated minced pork, diced spring onions, leek, garlic, and tofu, all hand-wrapped in-store and made fresh daily in limited quantities. Each dumpling is substantial, packed with a satisfying blend of pork and glass noodles. While the size and craftsmanship impress, the flavour could benefit from a bit more depth and seasoning to fully bring out the richness of the filling.

Buckwheat spring onion seafood pancake where the crispy buckwheat pancake filled with fresh spring onions and tender seafood. Golden on the outside, soft and savoury inside.

With prices kept accessible and portions generous, it looks set to be a great option for both casual lunch crowds and after-work dinner plans.

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Discover the newly revamped Wagyu Jin Singapore at Shaw Centre. Led by Chef Kawasaki Shimpei, the newly redefined kappo-style, wagyu-focused omakase menu takes diners on a culinary journey across Japan’s renowned wagyu-producing regions. In 2021, I visited Wagyu Jin Singapore to celebrate my birthday. Now, a few years later, I returned to experience its transformation While the address at Shaw Centre remains unchanged, the vibe, the menu, and the entire dining journey have been elevated.

Located in the heart of Orchard Road, Wagyu Jin is part of the esteemed Les Amis Group and offers a rare, intimate setting that celebrates the art of Japanese wagyu omakase. The restaurant now features an elegant and minimalist interior inspired by traditional Japanese architecture. With a warm, inviting space that includes an eight-seater counter and two private dining rooms, Wagyu Jin offers a calm retreat from the bustling city outside.

The kitchen is now helmed by Executive Chef Kawasaki Shimpei, who brings with him over 25 years of experience in the art of kaiseki. His philosophy marries time-honoured culinary traditions with modern precision, resulting in refined creations that reflect both heritage and innovation. Sitting at the bar counter this time offered more interaction with the chef, giving the experience a personal and immersive touch. Each dish came with its own story, showcasing wagyu beef from different prefectures across Japan. It is something not often seen even in other omakase establishments in Singapore.

Wagyu Jin presents a refined kappo-style, wagyu-focused omakase that highlights Japan’s renowned wagyu-producing regions. Menus are priced at S$188++ (7 courses, lunch only), S$288++ (10 courses), and S$388++ (12 courses with premium ingredients), with the latter two available for both lunch and dinner. We had the S$288++ dinner omakase, a beautifully curated journey of seasonal flavours and exceptional wagyu cuts.

The meal began with an elegant appetiser featuring Hokkaido kegani (hairy crab) topped with caviar. It was a clean, briny introduction that set the tone for the courses ahead.

Next came a comforting soup made with Kagoshima wagyu shaped into shumai, gently resting in a savoury broth.

The third course was a creative maki roll crafted from Miyazaki wagyu, seasonal sashimi, spinach, and ginger, then finished with delicate egg yolk crumbs.A thoughtful combination that was both flavourful and textural.

We also tried the beef tartare out from the omakase menu. It’s made with Matsusaka wagyu from Mie Prefecture, known for its amazing marbling and rich, full flavour. Perfect for a raw dish like this. The wagyu is hand-diced and seasoned with a special blend, then served on a garlic baguette, giving a nice crunchy contrast to the bold, creamy tartare.

We were then served Tokushima abalone, which had been meticulously steamed for five hours with sake and kelp. Paired with its own liver sauce, the dish was rich, earthy, and deeply satisfying.

This was followed by one of the evening’s highlights. A serving of braised Hida beef. The cut, located just above the ribeye, was grilled first for flavour, then slow-braised in red wine for two hours, resulting in tender, umami-packed slices served alongside creamy mashed potato and tangy mustard seeds.

The much-anticipated wagyu sando was a true highlight, crafted with the prized Yonezawa Chateaubriand. This sando easily ranks among the best I’ve had—rich, juicy, and incredibly tender, with each bite melting effortlessly in the mouth. The centre-cut tenderloin was lightly deep-fried in a crisp panko batter, then nestled between slices of golden-toasted milk bread, delicately slathered with a house-made sauce that tied everything together beautifully. It was so satisfying, I found myself wishing for another serving.

Following that, we enjoyed a handroll featuring Nodoguro Benihitomi, a prized blackthroat seaperch known for its luxurious texture.

Then came the sukiyaki, once again spotlighting the beautifully marbled Hida beef. Gently poached countertop in a sweet-savoury broth, the beef was served alongside summer black truffle, earthy Yanagi matsutake from Nagano ( restaurant will change depending on what fresh produce is available) , a rich and oozy egg yolk, and handmade sesame (goma) tofu. The tofu, first grilled and then simmered, offered a creamy, nutty contrast that perfectly balanced the sweet umami notes of the broth. It brings the entire dish together in harmonious depth and richness.

As we neared the final savoury course, we were presented with yakiniku featuring Miyazaki wagyu—rich, buttery, and deeply flavourful. It was thoughtfully paired with a small portion of rice and a hint of kimchi, adding both texture and a refreshing contrast. A delicate miso yuzu sauce on the side helped cleanse the palate and offered a bright finish to the savoury journey.

Dessert was a charming finish to the meal. Milk ice cream monaka topped with fresh grapes and pine nuts. It was refreshing, textural, and just the right amount of sweetness to conclude the night.

This return to Wagyu Jin was an entirely different experience from my first. The combination of the revamped setting, the new chef’s refined approach, and the premium ingredients from across Japan made it an unforgettable meal. Not many restaurants in Singapore specialise in showcasing wagyu in such a prefecture-focused omakase format. Here, every cut is thoughtfully chosen, and the dishes are meticulously prepared to bring out the best of each region’s beef.

If you’re looking to indulge in an omakase experience that puts Japanese wagyu front and centre, Wagyu Jin is undoubtedly worth a visit. With its intimate setting, skilled execution, and ever-evolving menu, it’s a place I wouldn’t hesitate to return to especially when I’m craving a truly exceptional wagyu journey.

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Photo by Campaign Creators on Unsplash 

Online entertainment is easy to enjoy but even easier to overspend on. A few small charges here and there can pile up quickly, especially when you’re juggling different platforms at once. Whether you’re into shows, games, or just browsing, setting a plan for how much you want to spend helps you stay in control and still enjoy yourself.

Use Tools to Set Fun Money Aside

Entertainment isn’t always predictable, and not all fun costs the same. One month you might spend more on movies, the next on in-game extras or gambling. It helps to set aside a bit of money for the things you enjoy without needing to second-guess every time. That’s where budgeting tools come in. A lot of payment apps in Singapore let you create mini wallets or sub-accounts, one for bills, one for groceries, one for fun.

One good example of this is the deposit limit feature in most entertainment apps. This feature lets you enjoy things like gaming or placing the occasional bet through safe SG sites without feeling like it’s coming out of your essentials. It’s just another category you’ve planned for, and when it runs out, you know you’ve hit your cap for the month. Even if you’re only setting aside a small amount, it gives you freedom to have fun your way, on your own terms.

List What You’re Paying For 

It helps to write things down. Make a list of everything you’ve paid for in the last month that counts as entertainment. This includes Spotify, YouTube Premium, streaming services, game passes, and anything else in that category. Don’t overthink it, just write it down and total it up.

You’ll probably be surprised by how many of these are still active. A lot of people forget about the ones that auto-renew quietly. Once you have the full list, it’s easier to spot what can be cancelled and what’s actually still useful to you.

Use the Right Payment Method for Each Thing

Some people just link their debit or credit card to everything and leave it. That works until one of those services increases its price or charges unexpectedly. Instead, consider using pre-paid cards or vouchers. These are great if you want to limit what a platform can take from your account.

Another trick is to create a separate account just for entertainment spending. Load it with a set amount every month and use it only for your digital subscriptions, games, and extras. Once the money runs out, that’s it for the month. This way, you never have to worry about your rent or food money being touched by accident.

Watch How Often You’re Using Something

It’s easy to think you need a subscription because you might use it, but “might” adds up. If you haven’t opened a service in over two weeks, put it on hold or cancel it outright. Most platforms make it easy to restart whenever you want.

It also helps to track your screen time. Almost every phone and device already does this. Some even break it down by app. Look at those numbers. If one app is taking most of your time but it’s not something you’re enjoying, maybe it’s time to switch things up or downgrade the account.

This isn’t about guilt, it’s about value. If something’s not adding anything to your day, it’s probably not worth the monthly fee.

Don’t Underestimate Bundles

Sometimes you can cut costs by switching to a bundle. A lot of telcos and banks in Singapore offer packages that include things like streaming access, cloud storage, and digital protection tools. You just have to look for them.

That said, not every bundle is worth it. Some look cheaper at first but then add hidden fees after a few months. Others give you access to things you don’t even want. So always check the full list before you switch and avoid long contracts unless you know you’ll use everything.

If you’re sharing your space with family or friends, go for plans that allow multiple users. One family account is cheaper than four individual ones. Same thing goes for gaming and cloud apps.

Stick to One or Two Luxuries at a Time

Everyone has their thing. For some, it’s renting a new movie every week. For others, it’s trying out new mobile games. You don’t have to give those up, you just have to pick and choose.

Instead of trying to have everything at once, rotate. One month, you subscribe to a new show platform. The next month, you buy a game or top up something in an app. Spreading it out makes it feel like you’re always getting something new without blowing your budget.

The problem comes in when you want all of it at once. That’s when things spiral. However, when you keep it tight and spaced out, your account stays in check and you still get to enjoy new content.

Use Apps that Actually Help (Not Just Track)

Budgeting apps aren’t new, but most people don’t use them for entertainment. Some just track bills and groceries. Look for ones that let you tag spending as “entertainment” so you can get a clear monthly total.

The better ones will even break down your subscriptions, remind you before something renews, or show trends if your spending goes up or down. You don’t need anything too complicated. Just something that shows you what’s happening so you’re not guessing.

Also, avoid the apps that make budgeting feel like a job. The ones that ask you to enter every cent manually can get boring fast. If it’s not easy to use, you’re less likely to stick to it.

Conclusion

Budgeting for fun doesn’t have to feel like homework. You’re not trying to cut out all the good stuff, you’re just making sure the money you spend is going somewhere that still feels worth it a week later.

With a bit of planning and the right tools, you can still stream, game, watch, bet, or listen to what you like without it becoming a problem later. Set your number, keep track of what’s active, and don’t feel bad for making changes when something stops being fun.

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Perched on the 10th floor of the iconic OUE Tower, Tong Le Private Dining is a hidden gem in Singapore’s dining scene—and notably, the only revolving restaurant in the country. Operated by the prestigious TungLok Group, the restaurant offers an experience that blends old-world charm, elegant Chinese fine dining and panoramic views of Marina Bay that evolve 360 as you dine.

Visiting Tong Le already feels like a special occasion. Guests are escorted up a private elevator into an elegant space adorned with rich, dark wood interiors that exude a quiet sophistication. While the décor leans more towards the traditional and could benefit from a modern update, the restaurant’s unique 360-degree revolving view more than compensates. It still looks much the same as I remember from my visit years ago. Diners are treated to a constantly shifting panorama of the Collyer Quay waterfront and Singapore skyline, including the iconic Marina Bay Sands.

Leading the culinary direction is Senior Executive Chef To Kwok Kim (Chef Dicky), whose distinguished career includes stints in acclaimed kitchens across Guangzhou, Macau, Shanghai, Tokyo, Paris, and London. Under his guidance, Tong Le now offers refreshed lunch and dinner menus that showcase a refined take on Contemporary Chinese cuisine.

Set menus are attractively priced for such a premium venue, starting at S$68++ for the Executive Lunch, S$138++ for the Cloud Brocade Dinner, and S$88++ for the vegetarian Whispers of the Earth menu. There’s also the option to customise menus for group bookings, adding flexibility to the fine dining experience.

The meal began with a trio of appetisers, including a luxurious serving of Kaluga Caviar with Homemade Tofu and Putien Fujian Premium Seaweed, presented with a mother-of-pearl spoon. Alongside were crispy Deep-Fried Black Truffle Tofu and Tea-Smoked Wild Golden Croaker, offering varied textures and distinct flavours.

Soup courses at Tong Le are particularly memorable. The Double-boiled Australian Sea Cucumber in Fish Broth with Pickled Plum was both nourishing and indulgent, with rich collagen and a tangy brightness from Chaoshan plum. Another standout was the Braised Fish Maw in Noble ‘Tanfu’ Broth, where gelatinous fish maw soaked for days was paired with a deeply umami broth made from premium ingredients like Jinhua ham and conpoy.

The seafood dishes continue the elegant Cantonese theme. The Braised Wild Golden Croaker served with fresh bean curd sheet and iceberg lettuce was simmered in a delicate chicken consommé, evoking traditional flavours with modern finesse.

Even the vegetarian offerings impressed. The Sweet and Sour Lion’s Mane Mushrooms, a clever take on the classic “gu lou yuk”. Chef used mushrooms in place of pork, fried to a crisp and coated in a vibrant sauce. It was a creative and satisfying dish that showcased Chef Dicky’s versatility.

For the carb lovers, there are two contrasting yet equally enjoyable options. The Sauerkraut Consommé Braised Vermicelli with king prawns and scallops offered a light, subtly spicy take using premium Hsinchu vermicelli. However, the indulgent Claypot Foie Gras Fried Rice with Saga-Gyu was crowd favourite. Crispy rice meets buttery foie gras and marbled wagyu, all kissed with black pepper and caramelised soy sauce. It’s rich, comforting, and addictive.

Desserts at Tong Le are equally elegant, featuring options like Pumpkin Jasmine Pudding, Ruby Peach Tea Syrup with Kiwi Jelly, and a fragrant Creamy Strawberry and Rose Cookie. But the standout was the Double-Boiled Egg Custard in Young Coconut, topped with Cave Bird’s Nest. Made with egg whites and coconut water, this dessert was both delicate and luxurious, closing the meal on a high note.

While the restaurant’s interior could benefit from a more modern refresh, Tong Le Private Dining offers a unique and serene fine dining experience in the heart of Singapore. The revolving view adds a dynamic backdrop to an already impressive culinary offering.It’s a destination worth visiting, especially for special occasions or a unique twist on business dining.

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If you’re a fan of juicy, flavour-packed Japanese hamburg steaks, there’s a delicious new spot at Resorts World Sentosa worth visiting. Introducing Niku Niku Oh!! Kome, the latest addition to Weave. You can spot them just behind the newly opened Pierre Hermé boutique.

Hailing from Japan, Niku Niku Oh!! Kome is brought to you by Monogatari Corporation—one of the country’s leading F&B giants with a global footprint of over 40 outlets. The Singapore opening marks the brand’s exciting local debut, launched in partnership with the renowned Putien Group.

The star of the show here is the Japanese-style hamburg steak and it’s not your average burger patty. These are thick, juicy, hand-shaped beef patties made from a blend of wet-aged ribeye and brisket, ground fresh daily for maximum flavour and tenderness.

Each one is grilled on a hot teppan and served still sizzling on your own personal hotplate. You get to watch the chefs in action as they cook it teppanyaki-style, right in front of you. There are three main types of hamburg steaks to choose from:

• Original – Juicy and flavourful on its own, even without sauce.

• Cheese – Topped with melted cheddar and freshly grated Grana Padano. Rich but not too cloying.

• Avocado Tartar (Seasonal) – With avocado slices, tartar, and teriyaki sauce for a refreshing twist.

Interested to try all? Go for the Assorted Hamburg Steak Set (S$22.80) – it includes one of each! Prices start at S$16.80 for the basic set, which includes:

• Two original patties
• Pasteurized egg
• Unlimited servings of rice, miso soup, and grilled vegetables

At Niku Niku Oh!! Kome, the rice is treated with just as much care as the beef. They use a blend of Japanese Niji no Kirameki rice and Vietnamese jasmine rice, milled in-house daily to lock in freshness and nutrition. Each grain is polished right before cooking—a small touch that makes a big difference, especially when paired with the rich, juicy hamburg steak. Top it off with your choice of a raw or soft-boiled egg, and you’ve got a simple combo that’s unbelievably satisfying. The rice with the egg? You will not go wrong.

The sauce bar at Niku Niku Oh!! Kome is where things get really fun. With a variety of bold and unique options, you can mix and match to find the perfect combo for your hamburg steak.

Sauce highlights include:

• Onion Sauce – sweet, savoury, and super versatile
• BBQ Sauce – smoky with a nice kick, even better with a dab of mustard
• Aurora Sauce – a creamy tomato-mayo blend that’s light, tangy, and perfect for veggies

Tips for the Sauce Bar

• Taste the steak first – Start with just salt and pepper to enjoy the full flavour of the beef.
• Love spice? – Mix the garlic chili, Korean spicy sauce, and wasabi salt for a fiery kick.
• Use Aurora sauce for veggies – It’s perfect with the grilled broccoli.
• BBQ + mustard – A classic combo if you’re craving burger vibes.

With sizzling steaks served on your personal hotplate, you’re in full control of how you like your meat. Just be careful not to overcook it, since the teppan stays hot for quite a while. For an approachable teppanyaki-style experience at Resorts World Sentosa, Niku Niku Oh!! Kome strikes a great balance between value and flavour. Considering the price point especially at RWS, it’s an easy yes.I wouldn’t be surprised to see queues forming outside soon.

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