Coriander Leaf has reopened its doors in a refreshed space at Tanjong Pagar, continuing its mission to bring the bold, vibrant flavors of Pan-Asian cuisine to discerning diners. Nestled in the heart of Singapore’s heritage district, this intimate yet elevated venue is designed for both corporate lunches and indulgent dinners, offering a contemporary sanctuary where tradition meets modernity.
The restaurant’s menu is uniquely categorised into five flavour verticals – Fresh, Familiar, Spicy, Umami, and Sweet – allowing diners to navigate a multi-sensory culinary journey through Asia.
We began our meal with the Mezze Duo, featuring Muhamarra Dip and Tabouleh. The bold spices of the dip and refreshing crunch of the tabouleh whetted our appetites perfectly.
The Nepalese Minced Chicken Momo Dumpling stole the show with its adorable presentation. A neat row of dumplings served over a roasted tomato relish and luscious cashew labneh.
Next came Samia’s Signature Frontier Chicken, a dish that lives up to its name. Smothered in a powerful blend of chilli and coriander seeds and served with arugula, this fiery plate stirred up a tsunami of spices that hit all the right notes.
The Braised Beef Brisket with kimchi and spring onion brought a comforting depth of umami.
The Guava-Tamarind Hamachi Collar stood out with its clever balance of spicy tamarind chutney and sweet guava salsa. A bright and surprising combination that lingers delightfully on the palate.
The Charcoal Grilled Broccoli was a smoky, zesty standout, dressed in chilli, garlic, and lemon.
These dishes were best enjoyed with Coriander Rice and warm, fluffy Butter Naan.
To cleanse the palate, a refreshing and aromatic Ginger Flower Sorbet was served.
For dessert, the Rose Pavlova was a visual and flavourful delight, featuring Alphonso mango sorbet, lychee, fresh berries, and Chantilly cream. Light yet indulgent.
The meal concluded with a bold and fragrant twist on a classic – Masala Spiced Valrhona Lava Cake, paired with creamy Teh Tarik Ice Cream. This unique combination bridged the richness of chocolate with the familiar comfort of local tea.
Coriander Leaf’s Tanjong Pagar outpost delivers a refined yet approachable Pan-Asian dining experience that artfully combines tradition with modern flair.
Discover the world’s top cities for Singaporean digital nomads and remote traders. Learn which cities offer the best cost, speed, and time zone mix.
Remote work has taken on a whole new form, especially in Singapore. Once a niche perk, it’s become a permanent setup across many industries, particularly digital roles. Nowadays, it’s common to see people working while traveling, and traders are no exception. Many are taking their careers on the road — some for lifestyle upgrades, others to align with different market hours. More traders also go solo, leaving behind traditional desks and home setups for a flexible, location-independent way of working. However, not all cities are ideal for remote trading. This guide explores five of the best places to live and trade remotely.
What Makes a City Ideal for Traders?
Generally, when choosing a city to trade from, your focus shouldn’t be entirely on the lifestyle. Of course, that’s important. However, the correct location should not negatively impact your trading or cost of living. Knowing this, there are three main factors to remember when shifting to being a trader living the nomad lifestyle: internet speed, cost of living, and time zone.
1. Internet Speed
This one’s non-negotiable. As a trader, most of your work comes from getting real-time data. Think about it: Your charting, like TradingView Singapore and market analysis tools like TradingView Singapore, and the platform you use to place trades, rely on fast (or at least decent) internet connections to get the best execution.
Any lag, whether loading a dashboard or placing an order, can cost you thousands of dollars. You need high-speed, reliable internet that won’t drop out when you’re putting in a trade or making an analysis.
2. Cost of Living
It doesn’t matter if you’re earning thousands working with a prop trading firm remotely or you’re retail trading from your cell phone; you don’t want the new city you’re in to affect how you trade. Live in an expensive city that costs you about $7000 a month. You might start feeling pressured when you don’t hit certain returns, or even begin trading emotionally (which is extremely risky) to make quick income to adapt to the lifestyle.
It’s practical and straightforward: the lower the cost of living, the more you can spread your capital, maintain your trading strategy, experiment, and absorb the ups and downs of trading.
3. Time Zone
When trading remotely, time zone alignment is a big plus, especially if you trade forex or other time-sensitive markets. If you’re trading Singapore pairs or keeping tabs on U.S. or European sessions, the city you’re in can make your daily schedule either smooth or chaotic.
Being in (or close to) the time zones of the markets you trade means better rhythm, focus, and less fatigue. It also makes it easier to stick to routines that support long-term consistency.
5 Global Cities for Remote Traders
Most of the cities on this list are in countries that offer visa-free entry for Singaporeans, but it’s always a good idea to double-check the immigration rules. If you plan to stay for a while or work under a digital nomad visa, speak with an immigration professional to understand how it applies to remote trading.
1. Kuala Lumpur, Malaysia
Kuala Lumpur is one of the easiest moves for Singapore-based traders. It’s just across the border, runs on the same GMT+8 time zone, and offers a smooth transition in terms of lifestyle and market alignment.
The internet is fast and reliable, with an average download speed of 154 Mbps (2024). That’s enough for running trading platforms and keeping up with charts in real time without worrying about lag. Also, the cost of living is lower than in Singapore, which gives you more breathing room in your budget. Plus, there’s an intense coworking scene and a growing digital nomad crowd, and you’ve got a solid setup for remote trading.
2. Chiang Mai, Thailand
Chiang Mai is a long-time favorite for digital nomads, and traders are starting to catch on. The city is just one hour behind Singapore, which means you can stay focused on the Asian markets without shifting your schedule much.
The internet’s surprisingly fast here, averaging 96 Mbps (2024), and the cost of living is low. You can live comfortably, trade stress-free, and still have plenty left over to explore or invest in your setup. Plus, it’s visa-free for Singaporeans, and the local digital nomad community makes it easy to plug in and find your flow.
3. Porto, Portugal
Porto offers a mix of charm and practicality that’s hard to beat. The internet infrastructure is strong, and the city is far more affordable than other parts of Western Europe. So, if you’re trading the European or U.S. trading sessions, Porto’s GMT zone is a significant plus. You get solid overlap with both regions, which is ideal if your strategy revolves around those markets.
4. Tallinn, Estonia
Estonia has built a reputation as one of the most digitally forward countries in the world, and Tallinn reflects that. The internet is fast (averaging 113 Mbps), stable, and accessible. Tallinn also offers e-residency, which can simplify things if you want to manage a trading business remotely. The cost of living is manageable compared to major EU hubs, and the city is especially popular in the summer months with remote workers and traders alike.
Time zone-wise, it’s GMT+2, which is great if you’re focused on European market hours.
5. Medellín, Colombia
Medellín might not be the first place to come to mind for remote trading, but it’s quickly gaining popularity, especially with U.S. traders. It’s on GMT-5, which aligns well with Wall Street hours. The city’s infrastructure has come a long way. Internet speeds are solid, averaging around 103 Mbps, and the cost of living is low compared to most North American cities. Plus, it’s becoming a hotspot for Latin American traders and crypto communities, with plenty of co-working spaces and meetups if you’re looking to connect.
Ready to Rethink Where You Trade?
Going remote as a trader isn’t just about switching locations; it’s about creating a setup that supports better performance and life. The ideal city gives you excellent trade execution, lower costs, and more control over your schedule. Whether you’re sticking close to home or heading halfway across the world, you have options. All you have to do is choose a place that works as hard as you do.
Located on Level 2 of Amara Hotel, Sapoto is the latest yakitori omakase restaurant to join the vibrant dining scene in Tanjong Pagar. Helmed by the former head chef of the renowned Shirokane Tori-Tama and brought to you by the same folks behind Sushi Yujo and Shinrai, Sapoto promises a modern Japanese grill experience without burning a hole in your pocket.
Step into the softly illuminated space and you’ll be welcomed by an intimate counter-style dining setup. Diners can enjoy watching chefs in action. At the helm is Chef Shyong, a seasoned yakitori specialist with over 10 years of experience, alongside Chef Desmond Fong, who adds a contemporary twist to the traditional fare.
Sapoto offers well-priced omakase menus with lunch starting from S$48++ and dinner from S$98++. I went for the S$148++ dinner omakase, which showcased a delightful balance of premium ingredients and expertly grilled skewers.
Sashimi Trio The meal kicked off with Akami, Tai and Otoro – fresh cuts that whetted the appetite.
Chutoro Carpaccio Beautifully plated and topped with caviar. The chutoro was buttery and indulgent.
Tsukune with Egg Yolk A classic mix of pork and chicken. Perfect when dipped into the rich egg yolk.
Bonjiri (Chicken Tail) Loving the tender, smoky, and full of flavour.
Grilled Innard / Chicken Skin Alternative I opt for the grilled innard. I had the Chicken heart yakitori that has a slightly chewy, firm texture with a rich, meaty flavour. It is not overly gamey.
Uni Truffle Brioche A mini brioche bursting with umami richness – the creamy uni stood out beautifully.
Trio of Grilled Chicken Skewers
Chicken Shoulder with yuzu pepper – zesty and tender
Chicken Thigh with Leek – classic and juicy
Chicken Neck – flavour-packed with a satisfying chew
Grilled Vegetables King Oyster Mushroom and Japanese Broccolini – smoky and a welcome contrast to the meats.
Torched Scallop with Grilled Seaweed The sashimi-grade scallop, lightly torched and wrapped in freshly grilled nori, was a feast for both the eyes and the palate. The combination was simply divine, with a perfect balance of delicate flavours and textures.
Tontoro (Pork Jowl) One of my favourites of the night – juicy and layered with a wasabi pickle kick.
Sapoto Ramen A small bowl of creamy ramen broth to round off the savoury dishes.
Dessert – Japanese Melon A refreshing end to the omakase experience.
Sapoto offers a top-notch yakitori omakase experience that is both affordable and diverse. If you’re looking for a value-for-money omakase in a cozy atmosphere, Sapoto is worth a visit without breaking the bank.
Address: Sapoto 165 Tanjong Pagar Road, #02-26, Amara Hotel, Singapore 088539 Opening Hours: Tuesday to Saturday 6:00PM to 10:30PM (Closed on Mondays) Website: https://www.sapoto.sg/
Mark your calendars! Expo 2025 Osaka, a once-in-a-lifetime event celebrating innovation, sustainability, and cultural exchange, will be held on Yumeshima Island in Osaka, Japan. Running from 13 April to 13 October 2025, the World Expo will gather countries, organizations, and companies from around the world under the theme “Designing Future Society for Our Lives.”
All admission tickets for Expo 2025 are issued as e-tickets and can be conveniently purchased through the official ticket sales website using a smartphone or computer. Upon purchase, a QR code will be provided for scanning at the entrance.
For those in Japan, printed ticket vouchers are also available at convenience stores, though these must be exchanged for e-tickets prior to entry.
After securing your ticket, you’ll need to select a specific date and time for your visit through the official website, as part of a crowd management system designed to enhance the overall experience.
Given the high expected turnout, it is recommended to book your tickets early to secure your preferred visit dates.
Information from Expo Osaka 2025 leaflet
Booking Steps:
Purchase Your Ticket
Tickets can be purchased through the official website or Klook ( Pre-purchase is available now)
After purchase, you’ll receive a PDF file and a 10-digit Ticket ID via email.
Register Your Ticket ID
Create an account and log in to the official ticketing website.
Register your EXPO ID and Ticket ID to access the reservation system.
Make Reservations
Participation Date Reservation:
Opens 6 months prior to your intended visit date.
Pavilion Reservations:
Opens 3 months prior to your visit date.
You can amend up to 3 times, so plan wisely!
TIPS: Pavilion access includes three types of reservation windows:
① First Lottery – Available 2 months before your visit.
② Second Lottery – Opens 7 days prior.
③ Vacation Reservation – Available 3 days before on a first-come, first-served basis.
Hop on the Osaka Metro Chūō Line and alight at Yumeshima Station.
It’s a short walk from the station to the expo grounds.
By Bus:
Shuttle buses are available from the airport and selected stations to the Expo site. You can conveniently pre-purchase your bus tickets through https://app.kansai-maas.jp/, where you’ll also find the bus timetable to help you plan your journey in advance.
Also, do take note on the venue access for the respective transportation to EXPO.
What to Expect at Expo 2025 Osaka?
Credit to Expo Osaka 2025 leaflet
Expo 2025 will feature national pavilions from over 150 countries, each showcasing technological advancements and innovative solutions. For instance, the Japan Pavilion will focus on robotics, artificial intelligence, and renewable energies, while the United States Pavilion will highlight innovations in sustainability, public health, and space exploration.
The Expo’s theme, “Designing Future Society for Our Lives,” emphasizes creating a sustainable and inclusive future. Attendees can anticipate interactive exhibits, live demonstrations, and discussions on global challenges. The event aims to foster international collaboration and provide insights into the future of various industries
Visitors can anticipate a variety of attractions, including:
Innovative Pavilions: Each participating country will present its unique vision for the future, offering immersive experiences and cutting-edge technologies.
Cultural Performances: A diverse lineup of performances will highlight global traditions and contemporary arts.
Culinary Delights: An opportunity to savor international cuisines, reflecting the rich culinary heritage of the participating nations.
Sustainability Initiatives: The Expo will emphasize sustainable practices and showcase eco-friendly innovations aimed at addressing environmental challenges.
For a comprehensive guide and the latest updates, visit the official Expo 2025 website: Expo 2025
Although I’ve previously enjoyed NOBU’s weekend brunch, this was my first time experiencing their Spring Omakase Dinner. With spring in full bloom, there’s no better occasion to savour NOBU Singapore’s seasonal Spring Omakase Dinner Menu, thoughtfully crafted by Executive Chef Hideki Maeda. Available for a limited time only until 30 April 2025, this six-course dining experience is priced at S$195++ per person and highlights the finest spring ingredients presented with NOBU’s signature elegance and artistry.
Chef Hideki Maeda combines the finest seasonal ingredients with premium seafood and meat selections, creating a delightful balance of flavours and textures, all beautifully presented in NOBU’s signature style.
Each bite is a refreshing start to the meal. Highlighting the purity of each ingredient with subtle seasoning that elevates rather than overpowers.
Spring Sushi Selection
Featuring Scallop Taco, Hotaru Ika (Firefly Squid), Eel, Tuna and Salmon with Pickled Sakura Flower. This course celebrates the fleeting beauty of spring, featuring delicate seafood and floral accents that pop both visually and on the palate.
Sakura-Tai with Dry Miso and Bamboo Shoots
Refreshing dish served with rapeseed blossom (nanohana), butter lettuce, diced capsicum, and dressed in a zesty yuzu truffle oil and shaved parmesan cheese. A clever blend of East-meets-West.
Pan-Fried Lobster in Creamy Spicy Lemon Sauce
Pan-fried lobster is paired with pumpkin purée, chive oil, baby asparagus, and cauliflower. The rich, creamy sauce complements the sweet lobster meat perfectly, while the vegetables lend freshness and balance.
Charcoal-Grilled Spring Chicken
For Main Course, we had the Josper Charcoal-Grilled Spring Chicken with Tosazu Butter, served with a teriyaki glaze and crispy fried onion rings for added texture.
Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita
For dessert, we enjoyed the Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita. The dessert is served on a base of mango jelly and topped with coriander leaves for a refreshing herbaceous touch. Light and tropical finale to the meal.
If you’re looking for a seasonal dining experience with a balance of elegance and innovation, this Spring Omakase at Nobu Singapore is worth planning a night out for. Seats are limited, so early reservations are recommended!
Tempura lovers, rejoice! A new Edo-style tempura omakase destination has opened in the heart of Orchard Road—Tempura Ensei. Helmed by Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe, this intimate restaurant is dedicated to the art of traditional tempura, blending time-honoured techniques with premium ingredients for an elevated dining experience. Named after the Japanese term “Ensei (縁成),” meaning “Building Great Bond,” the restaurant embodies the philosophy of forging meaningful connections through food.
At Tempura Ensei, the art of Edo-style tempura is in the hands of two masterful chefs—Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe. At just 28, Chef Takeshima brings a wealth of experience, having trained at Tenkane, a renowned 120-year-old tempura institution in Japan, where he mastered age-old frying techniques. His expertise was further refined at Tenharu Singapore, where he adapted traditional methods to suit the local palate. Chef Watanabe, hailing from Niigata, grew up in a family-run restaurant before opening his own tempura specialty eatery, developing aninnate understanding of Japanese culinary traditions. With a shared passion for craftsmanship and innovation, they bring a harmonious blend of precision, artistry, and depth of flavour to every dish at Tempura Ensei.
What distinguishes Tempura Ensei is its unwavering dedication to the art of tempura frying, executed with precision and finesse. The chefs craft a delicate, ultra-light batter using Tomizawa Super Violet flour,chilled water, and eggs, ensuring each bite is crisp yet ethereal. Fried in Taihaku Goma Abura sesame oil, prized for its clean, refined finish, the tempura retains the natural essence of its ingredients without excessive greasiness. Every piece is meticulously prepared, with oil temperatures adjusted to complement the moisture and density of each ingredient, allowing for a perfectly golden, airy, and flavourful tempura experience.
Tempura Ensei showcases the finest seasonal seafood, premium vegetables, and carefully sourced specialty ingredients from Japan. The restaurant offers a range of thoughtfully curated menus to cater to both lunch and dinn er, allowing guests to indulge in the full depth of tempura artistry. The Lunch En Menu is priced at S$128++, providing a refined yet accessible selection, while the Dinner Sei Menu offers a more extensive experience at S$188++. For those seeking the ultimate indulgence, the Omakase Menu at S$288++ presents a personalized, exquisite journey through Chef Naruki Takeshima’s innovative tempura creations.We tried the Omakase Menu and here is what to expect:
Red Snapper Sashimi from Hyogo prefecture paired with one-day marinated wasabi flower in dashi sauce.
The Hamaguri Owan is a soothing, clear soup infused with katsuobushi and hamaguri clam juice, complemented by the subtle bitterness of canola flower. Perfectly balances the natural sweetness of the clam. It’s comforting simplicity made it both satisfying and delightful.
Next up is the spotlight on tempura, where the chef will showcase a selection of carefully chosen ingredients.
Zuwaigani (Snow Crab) from Hokkaido – Sweet and delicate winter crab.
My sister had the Kurama Ebi (tiger prawns) from Kumamoto prefecture followed by their heads. Amazingly good!
Kisu (Japanese Whiting) from Chiba – Lightly salted and vinegar-bathed before frying for enhanced flavor. This seasonal fish is very good.
Bafun Uni (Sea Urchin) from Hokkaido, encased in crisp nori for a molten bite.
Shiitake Mushroom stuffed with Shiba Ebi, offering an earthy, umami-rich experience.
Asparagus from Kyushu, prized for its sweetness and harvested seasonally from Kyushu to Hokkaido as temperatures shift.
For Palate Cleanser, we had the Cold Zuwaigani (Snow Crab) with housemade dashi vinegar jelly and chili-accented radish puree.
Moving on, we had the Anago (Conger Eel) from Nagasaki, known for its soft texture and subtle sweetness.
Awabi (Abalone) from Kyoto, served with Abalone Liver and Rice Porridge sauce for a luxurious touch.
Fukahire (Shark Fin), meticulously prepared by steaming with ginger and leek for an hour, then simmered in katsuobushi dashi to develop a light, refined sauce.
Sweet Potato from Kagoshima, roasted and deep-fried for a caramelized sweetness.
For a hearty yet elegant finish, Tempura Ensei offers two signature rice dishes:
My sister opted for Tendon – Seasonal seafood and vegetable tempura served over Japanese rice, accompanied by housemade katsuobushi and Nameko mushroom miso soup.
I decided to try Tencha – A lighter option, where housemade katsuobushi dashi is poured over tempura rice, creating a comforting, fragrant dish.
To round off the experience, we had the Ichigo (Strawberries) from Tokushima, a simple yet refreshing conclusion to the meal.
For an authentic Edo-style tempura experience, you can consider Tempura Ensei. With its centuries-old techniques, premium ingredients, and masterful execution, it delivers a refined tempura experience in the heart of Singapore. After this visit, tempura will never taste the same. Even my sister exclaimed “Wow” after her first bite! It’s incredible how tempura can be so clean, refined, and impeccably executed. I’m so glad to have experienced it once again (previously at Tenshima ), and this time at Tempura Ensei.
Shang Palace at Shangri-La Singapore invites discerning gourmands on a rare and exquisite culinary journey this April with a spotlight on the prized Giant Garoupa Skin (龙趸皮). Available from 24 March to 30 April 2025 for lunch and dinner, this limited-time promotion celebrates the rich textures and umami of the Giant Garoupa, prepared using time-honoured braising and wok-frying techniques by Executive Chinese Chef Daniel Cheung.
Known as the Queensland Grouper, the Giant Garoupa is one of the largest reef fish found in the warm waters of Indonesia, Malaysia, and Australia. A coveted ingredient in Cantonese cuisine, its collagen-rich skin is traditionally slow-braised to achieve a luxurious, gelatinous texture—a testament to culinary finesse and patience.
Shang Palace showcases the versatility of this delicacy through seven refined creations, each steeped in Cantonese heritage and thoughtfully executed to highlight the garoupa skin’s silky texture and depth of flavour. The seven dishes include 昆仑南非干鲍脯 | Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone, 虾籽龙趸皮扣花胶柚皮 | Stewed Giant Garoupa Skin, Fish Maw & Pomelo Peel with Shrimp Roe, 麒麟龙趸皮 | Braised Giant Garoupa Skin, Flower Mushroom & Chinese Ham, 豉椒味菜炒龙趸皮 | Wok-fried Giant Garoupa Skin with Preserved Mustard Vegetables in Black Bean Sauce, 红烧火腩鳕鱼龙趸皮煲 | Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot, 陈醋柚子蒜泥黄瓜伴龙趸皮 | Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce and 面酱三丝炒龙趸皮 | Wok-fried Giant Garoupa Skin with Shredded Pork, Bean Sprouts & Celery in Yellow Bean Paste.
I was there for lunch and sampled three out of the seven dishes. Here’s what I tried:
Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce – S$48++ A refreshing cold appetizer with tangy pomelo and cucumber to offset the richness of the garoupa skin.
Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone – S$98++ per person A tribute to the golden era of 1950s Cantonese fine dining, this dish layers braising mastery. Both abalone and garoupa skin are cooked separately before being united in a final braise, resulting in a dish that’s both texturally rich and deeply flavourful.
Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot – S$88++ A comforting pot of melt-in-your-mouth textures and warming soy-based sauce.
This seasonal menu offers a unique chance to savour a traditional delicacy typically reserved for festive occasions and luxurious banquets. Each dish is a tribute to classic Cantonese culinary artistry—featuring meticulous braising and wok-fried techniques that highlight the exquisite texture of Giant Garoupa Skin. If you’re in the mood to try something adventurous this month, this is worth exploring. And while you’re there, don’t forget to indulge in their exquisite dim sum offerings too!
Always a delight to return to Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel. This season, the spotlight is on the exquisite Roast Irish Peking Duck. From 1 March to 30 April 2025, indulge in a specially curated Six-Course Roast Irish Peking Duck Set Menu. Not to miss the gastronomic experience that showcases the grandeur of this delicacy.
This Luxurious Six-Course Experience is specially curated menu, priced at S$128.80++ per person(S$118.80++ for in-house guests and Marriott Bonvoy members), requires a minimum of four diners.
Here’s a look at what we had for lunch. While we tried a portion for two, the full set for four includes half an Irish duck, showcasing the signature Peking duck at its finest.
Imperial Roast Irish Peking Duck with Chinese Crêpe
We kick start with Imperial Roast Irish Peking Duck with Chinese Crêpe. It is wrapped in a delicate crêpe; the crispy duck skin is complemented by julienned cucumbers and scallions. The duck skin was perfectly rendered, light, crisp, and bursting with deep, savoury flavour.
Fortune Eight Treasures Broth
Next came the Fortune Eight Treasures Broth, a Szechuan-style hot and sour soup that provided a comforting warmth. With ingredients like fish maw, sea cucumber, and shredded duck meat, the broth offered a delightful texture. The spicy kick lingered pleasantly on the palate,
Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce
Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce is served in a stone pot to keep it warm. The thick grouper fillets were perfectly infused with savoury black bean sauce and complemented by bits of cured duck meat and fragrant leeks. While it pairs wonderfully with a bowl of white rice, it’s equally delicious on its own.
Stewed Scampi Prawn with Spicy Light Soy Sauce
The Stewed Scampi Prawn with Spicy Light Soy Sauce impressed with its plump, meaty texture. The prawns were perfectly coated in a lightly spiced and sweet glaze. Even my dinner companion gave it a thumbs up!
Braised African 5-Head Abalone with Irish Duck Meat in Wok-Fried Japanese Pearl Rice
The last savory course showcased the Braised African 5-Head Abalone with Irish Duck Meat, Diced Vegetables, and Crispy Conpoy in Wok-Fried Japanese Pearl Rice. Each grain of rice was infused with a delightful wok hei aroma, while the abalone sauce added a rich depth of flavour.
Double-Boiled Bird’s Nest with Coconut Milk and Egg
To conclude on a sweet note, the Double-Boiled Bird’s Nest with Coconut Milk and Egg offered a smooth, custard-like texture, reminiscent of a coconut egg tart filling. The gentle sweetness, paired with a generous topping of bird’s nest, provided a comforting and satisfying finish. Filling yet not too creamy, making it the perfect end to the meal.
Available until 30 April 2025, this exclusive six-course menu at Wan Hao Chinese Restaurant is a must-try for connoisseurs of premium Cantonese cuisine. Perfect for special celebrations or simply indulging in exquisite dining, the Roast Irish Peking Duck Set promises an unforgettable culinary experience. Click here for the full menu.
At Butcher’s Block, a restaurant celebrated for its commitment to wood-fire cooking and whole animal butchery, Chef Jordan Keao introduces the Spring Dinner IMUA Tasting Menu. Reflecting on my experience from last year, I’m thrilled to return and explore what’s new this time. Rooted in the Hawaiian philosophy of ‘IMUA’—meaning ‘moving forward with strength and spirit’—this specially curated menu embodies the principles of sustainable dining, bold flavors, and refined techniques. The IMUA Tasting Menu offers a carefully crafted culinary journey, highlighting premium ingredients, sustainable practices, and Chef Jordan’s deep Hawaiian roots. Expect a masterful blend of smoky, umami-packed flavors with vibrant seasonal produce, all presented with impeccable precision and artistry.
We had the IMUA Tasting Menu (S$228++ per person) and here is what to expect from the menu.
For Starters, we had 3 types to kick start the dinner. First up is the Bluefin Tuna Poke Tartlet. A refreshing bite, elevated with Ocean Water Froth, capturing the essence of the sea.
Next, Wagyu Beef Pipikaula where a Hawaiian-style dried beef, paired with Beef Fat Fried Rice.
Grilled French White Asparagus served with potato rosti.
Taramasalata with Laksa Pain Soufflé topped with smoked salmon rice is an innovative dish that blends Mediterranean and Southeast Asian influences.
Not forgetting the complimentary Hokkaido Milk Parker Roll with Konbu Butter sets a high standard. The fluffy Asian milk bun paired with konbu butter is irresistible. And the best part is that it is available for takeaway now.
Seafood & Meat Selections
Lomi Lomi
A traditional Hawaiian dish featuring Japanese Hamachi, brightened by Tomato Sorbet and Aguachile. A harmonious blend of umami, tanginess, and a gentle spiciness.
Jerusalem Artichoke
This dish features Jerusalem Artichoke alongside a Western Plains Kalua Pork Dumpling, Taro Leaf Coconut, and Fermented Red Cabbage. The dumpling offers rich, smoky, and savoury flavours, echoing the essence of traditional Hawaiian slow-roasted pork, encased in a delicate wrapper. The Taro Leaf Coconut sauce gives a velvety smoothness with hints of nuttiness and tropical sweetness. Quite a harmonious combination with red cabbage that gives a delightful tang and slight crunch.
Huli-Huli Dry-aged Duck
The Huli-Huli Dry-aged Duck is a harmonious blend of rich, savoury flavors. The dry-aged duck breast offers deep umami with a tender, slightly gamey profile, while the confit duck leg adds a melt-in-your-mouth fattiness. The Shio Miso Rutabaga Purée brings a savoury, earthy sweetness with a touch of umami while the Sweet Potato Leaf adds a mild, slightly bitter note, cutting through the richness and balancing the dish. Together, the flavours are well-rounded, creating a luxurious and satisfying experience.
Grilled Murray Cod
The Grilled Murray Cod is delicately grilled to perfection, offering a tender and flaky texture with a subtle, sweet, and clean flavour of the fish. The Sweet Potato Leaf brings a mild bitterness, adding depth and balancing the richness of the cod. The Bottarga Cream adds a luxurious, briny richness with a touch of umami.The Koshihikari Rice Congee is a warm, velvety dish, rich in umami, offering a comforting base that beautifully complements.
Blackmore Farms Beef
The Blackmore Farms Beef presents an indulgent finale to the savoury courses, with each element thoughtfully designed to enhance the dish’s luxurious depth. The Dry-aged Wagyu offers a melt-in-your-mouth tenderness and rich, beefy flavour, while the Bone Marrow Custard adds a velvety, savoury richness. The English Pea Puréebrings a fresh, light sweetness that cuts through the richness, creating balance. The Beef Financier introduces a slight sweetness and a delicate crumb, offering a surprising contrast in texture. Lastly, finished with a vibrant Chimichurri, the dish is infused with a tangy, herby kick, perfectly tying together the complex layers of flavor.
Dessert Finale
Rosella Guava Sorbet & Vanilla Ice Cream
A refreshing, tropical combination dessert after the savoury course.
Haupia
Featuring Fermented Ichigo Strawberry, Macadamia Nut Crumble, and Gula Melaka Ice Cream. A combination is a perfect blend of creamy, fruity, nutty, and sweet elements that excite the senses.
Not forgetting the Petit Fours for a sweet ending.
For those seeking a full sensory journey, the IMUA menu is complemented by Tailored Wine Pairing (S$158++ per person) or the Dom Pérignon Prestige Pairing (S$408++ per person). Each pairing ensures each dish is harmoniously matched with the finest selections.
In celebration of its 1st anniversary, Hey Kee HK Seafood Restaurant is introducing 10 exciting new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This anniversary menu revamp showcases a modern twist on traditional Cantonese flavours.
To mark the occasion, diners can enjoy an exclusive 50% discount on 9 of the new dishes from 25 March to 27 March 2025. Available for both lunch and dinner. This is the perfect opportunity for diners to experience their innovative offerings at a fraction of the price.
Here are the highlights from the Anniversary Menu:
Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes – S$16.80 for 6 pc
A classic dish elevated with a contemporary twist. The prawn balls are paired with two unique sauces, which are the Worcestershire and Smoked Chilli Pipettes. The tangy depth and smoky heat create an exciting contrast, making each bite irresistible.
“Hair Dryer” White Pepper Jumbo Prawns – S$42.80
This standout dish employs a traditional Cantonese preparation technique, which to season jumbo river prawns with Sarawak white pepper and salt. The innovative “hair dryer” method crisps up the exterior while keeping the meat succulent and flavorful. Gimmicky but it really works!
Braised Pork Trotters with Golden Oysters- S$36.80
A rich, collagen-packed dish. The pork trotters are braised to perfection with the addition of golden oysters infusing an umami essence. Best to go with a bowl of white rice.
Flambe Angus Beef with Whisky – S$46.80
One of the evening’s most visually captivating dishes. Premium beef cubes are flambéed tableside with high-proof whisky, intensifying the flavours while adding a subtle smoky aroma. The result is tender, melt-in-your-mouth beef with a beautifully caramelized exterior.
Braised Homemade Tofu with Crab Roe- S$24.80
Silky homemade tofu is braised and topped with a luscious crab roe sauce. The natural sweetness of the tofu complements the rich, velvety crab roe. Comforting with a touch of luxe for this dish.
Simmered Tiger Grouper Fish Soup- S$98.00
A nourishing double-boiled soup featuring collagen-rich tiger grouper simmered with its bones and skin intact. The soup is enhanced with cabbage, tofu, tomatoes, and wolfberries, the broth is deep in flavour and highly revitalizing.
Steamed Roe Crab with Glutinous Rice – S$138.00
A seafood lover’s dream. This dish presents a whole crab atop a fragrant bed of glutinous rice. Steamed together in a bamboo basket, the rice soaks up the crab’s natural juices, creating an intensely flavourful bite. It was everyone’s favourite of the night.
Glutinous Rice Cake with Brown Sugar – S$8.00 for 5pc
A simple yet addictive dessert, these crispy golden rice cakes boast a chewy, mochi-like interior. The caramelized brown sugar coating provides just the right balance of sweetness to end the meal on a high note.
Hey Kee continues to impress with its refined flavours and inventive techniques, successfully blending tradition with modernity. Their new menu does not disappoint, and if we had to pick three must-try dishes, the Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky are standout highlights, while the Steamed Roe Crab with Glutinous Rice is a top pick for seafood lovers.
With a limited-time 50% discount from 25 to 27 March 2025, this is the best chance to explore Hey Kee’s newly curated dishes. Don’t miss it!
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