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!
Min Jiang at Dempsey celebrates its sixth anniversary with an extraordinary 18-course menu crafted by three esteemed chefs- Master Chef Goh Chee Kong, Celebrity Guest Chef Pung Lu Tin, and Chef Daniel Koh. Master Chef Goh, known for his Cantonese culinary expertise, has led Min Jiang at Dempsey since its inception, balancing tradition with innovation. Chef Pung, a stalwart of the Chinese culinary scene with nearly five decades of experience, is renowned for his creative interpretations of classic dishes. Chef Daniel, a pioneer of Modern Chinese cuisine in Singapore, fuses Eastern and Western techniques to create bold, contemporary flavors.
From 7 to 12 April 2025, guests can enjoy exclusive dine-in set menus. This includes a 5-course lunch S$126++ per person, 6-course dinner S$146++per person, and a special 7-course dinner on 12 April S$186++ per person, with an optional sake pairing at S$36++ per person.
We had the privilege of experiencing a sneak preview of the special 7-course dinner menu happening on 12 April 2025.
The meal began with the elegantly presented Foie Gras Terrine Monaka by Chef Daniel, a sophisticated fusion of French and Japanese influences. The rich, velvety foie gras terrine was encased in a crisp monaka wafer, complemented by refreshing citrus slices for a balanced start.
Next came the Min Jiang Appetiser Platter. A showcase of the chefs’ creativity. Chef Pung’s Pan-Seared Hokkaido Scallop with Pineapple Lime Sauce offered a delightful contrast of sweet and tangy flavors, while Chef Goh’s Typhoon Shelter Crab Claws were expertly executed, with a hint of honey adding a touch of sweetness to the fragrant, umami-packed dish. Double-boiled Morels, Agaricus mushrooms, abalone and dried scallops in whole mini pumpkin by Chef Pung Lu Tin
The culinary journey continued with Chef Pung Lu Tin’s Double-Boiled Morels, Agaricus Mushrooms, Abalone, and Dried Scallops served in a whole mini pumpkin. The nourishing dish was as visually appealing as it was comforting, with rich umami flavors enveloped in the soft texture of the pumpkin.
Chef Daniel Koh’s Yin Yang Fish Rolls showcased a stunning combination of Salmon, Sea Perch, and Tianjin Cabbage, offering a vibrant color contrast and a harmonious blend of fish flavours.
Chef Pung’s Baked Pork Rib with Hawthorn Sauce featured tender, juicy ribs complemented by a homemade hawthorn sauce and seasonal diced fruits, creating a delightful sweet note.
The Stewed Lobster in Superior Stock with Deep-Fried Glutinous Rice by Chef Goh Chee Kong was a comforting dish with lobster submerged in rich stock, paired with crispy, golden rice in a ball shaped.
The meal concluded on a sweet note with Chef Goh’s Deep-Fried Yam Pastry with Custard and Pistachio Gelato. A delectable dessert pairing the creamy custard with the crispy yam pastry and the refreshing pistachio gelato.
Resorts World Sentosa has welcomed an exciting new addition to its fine-dining landscape with the launch of Sugarra, a modern Basque and Spanish restaurant by acclaimed Chef Aitor Jeronimo Orive. Taking over the space previously occupied by Table65 at Hotel Michael, Sugarra is a sophisticated culinary destination that showcases the rich flavours of Basque cuisine, elevated with contemporary techniques.
Stepping into Sugarra—meaning flame in Basque—diners are greeted by an elegant 68-seater space adorned with deep green hues, brass accents, and plush leather seating. The high ceilings and dim lighting create an intimate yet refined setting, complemented by an eye-catching display of herb-infused olive oils lining the shelves. For those seeking a more exclusive experience, Sugarra also offers a spacious private dining room.The space is perfect for intimate gatherings.
Sugarra offers tasting menus that allows diners to embark on a meticulously curated journey through Basque and Spanish flavours. Diners can expect the menus like:
Sugarra Experience Tasting Menu – 9 courses at S$288++ per person
Discovery Tasting Menu – 6 courses at S$198++ per person
4-Course Tasting Menu – S$148++ per person
To complement the dining experience, the restaurant features an extensive wine list with over 750 labels, including rare and special vintages, with optional wine pairings available.
Starting off with the complimentary bread served with olive oil and butter.
Each meal at Sugarra begins with an exquisite selection of Tapitas—a curated assortment of eight small bites inspired by different regions of Spain. Highlights include:
Cuajada de Apio Nabo – A refined celeriac curd topped with caviar.
Aguila Y Foie – A decadent bite featuring foie gras, unagi, apple, and onion confit.
Gilda – A playful take on the classic Spanish lollipop, made with green Manzanilla olives, smoked Iwashi sardines, and Piparra peppers.
Bravos de Olivas – A steamed cake filled with olive cream, dusted with anchovy powder.
Basque Sushi – A unique paella rice sushi, infused with saffron and topped with premium Hokkaido scallops.
Tartare de Vaca Vieja – Aged Galician beef tartare served with egg yolk confit and crispy pane de carasau.
The dining experience was a delightful exploration of Spanish flavours with a modern twist. The Tortilla de Patatas was a standout, elevating the classic Spanish omelette with confit potato, airy sabayon, and potato espuma, crowned with aromatic winter black truffle—a clear crowd favorite.
The Remolacha surprised with its refreshing combination of beetroot tartare, Granny Smith apples, avocado, and a vibrant herb salad, complemented by an unexpected yet delightful beetroot sorbet.
The Arroz De Rabo De Buey, a rich fusion of paella and risotto, featured oxtail bomba rice slow simmered to perfection, paired with duxelles mushrooms, a creamy quail egg, and black truffle. An unassuming in presentation but bold in flavour.
The Suquet, a traditional Catalan seafood stew, showcased the depth of the ocean with charcoal-grilled Alfonsino fish, mussels, and potatoes.
For mains, the Txuleta, a 45-day aged vintage beef steak, was masterfully grilled over an open Basque fire, enhanced by piquillo pepper gel, rich beef jus, and velvety garlic mousseline.
Ending on a tropical note, the Coco dessert was a harmonious medley of textures and flavors, combining coconut flesh, coconut water gel, yogurt, sago pearls, and a refreshingly light coconut sorbet.
Lastly, we ended with Petit Fours to mark the sweet evening.
Sugarra introduces a sophisticated take on Basque and Spanish cuisine to Singapore’s fine-dining scene. The restaurant offers an elegant ambiance, impeccable service, and expertly crafted dishes. While it sits at a higher price point, the experience provides a refined taste of Spanish gastronomy. For those who enjoy Michelin-starred dining and thoughtfully curated tasting menus, Sugarra at Hotel Michael is a noteworthy destination. It can also consider for special occasions and unforgettable dining experiences.
Singapore’s Keong Saik Road has long been a vibrant dining hotspot, and the latest addition, Nómada. Helmed by Chef Gonzalo Landin, previously the Executive Chef at Binomio, Nómada brings a fresh and modern take on Spanish cuisine. Located in the space formerly occupied by COL, the restaurant boasts a contemporary yet rustic charm, making it an inviting spot for intimate date nights or group gatherings.
The restaurant’s open-concept kitchen allows diners to catch a glimpse of the chefs in action, enhancing the immersive dining experience. For those looking for a private affair, there’s a curtained-off section towards the back of the restaurant. It is perfect for intimate gatherings.
Chef Landin’s menu features a mix of bold, adventurous flavours and classic Spanish influences, making Nómada a great choice for both traditionalists and experimental foodies. Diners can expect sharing plates categorized into starters, mains, and desserts. Notably, the menu includes unconventional ingredients like chicken liver, ox tongue, and pig ears, appealing to those looking for something out of the ordinary.
We started with Peruvian Seabass Ceviche served with a generous portion of nacho chips. The refreshing citrusy tang of the ceviche paired well with the crisp nachos, creating a great balance of textures.
Another highlight was the Beef Tartare & Bone Marrow accompanied by thin, crispy bread. The combination of the rich, buttery marrow and well-seasoned tartare made this dish an indulgent treat.
Next, we had the Braised Leeks with Brown Smoked Butter. The leeks glazed in a velvety butter sauce. This dish carried a wonderful depth of flavour that made for a delightful vegetarian-friendly option. This happens to be a surprise element for us and did not expect this to be so good.
Another excellent choice was the Braised Short Ribs (200g) with Cauliflower .The succulent, fall-apart texture of the short ribs, paired with the creamy cauliflower, made it a satisfying dish for beef lovers.
The star of the night was undoubtedly the Iberico Pluma Rice , a paella-style dish served in a large, shallow pan. The rice was deeply infused with the umami-rich broth, offering a slight chewiness and crispy socarrat at the bottom. Lastly, topped with Iberico Pluma, a tender cut of pork. This dish is highly recommended for those who love Spanish rice dishes.
Nómada presents a solid contemporary take on Spanish cuisine, making it a great spot for those looking to experience Spanish flavors with a modern twist. While the dishes were well-executed, diners seeking traditional Spanish flavours might find the menu leaning towards a more innovative approach. The open-concept kitchen adds to the charm, though you might leave with a hint of smokiness on your clothes.
Address: Nomada 1 Keong Saik Road#01-05 Singapore 089109 Tel: +65 8209 7809 Opening Hours Monday to Saturday: 12:00pm to 2:30pm; 5:30pm to 10:30pm Closed on Sunday Website: https://nomadarestaurant.sg/
Fu Hui Gen Tang (福慧根汤), a renowned Taiwanese specialty soup restaurant with a history dating back to 1984 has opened in Singapore. Located at Thye Hong Industrial Centre along Leng Kee Road, Fu Hui Gen Tang is famed for its traditional Chinese herbal super soup, brewed using an ancient prescription of 50 medicinal herbs, follows an imperial recipe from the Eastern Han Dynasty. With six outlets in Taiwan, this is the brand’s first overseas venture, bringing its wellness-focused dining experience to Singapore.
Fu Hui Gen Tang is co-founded by Professor Wu, a highly respected TCM practitioner. The restaurant is a culmination of years of research that integrates ancient wisdom with modern refinement. The soup embodies the philosophy of the five elements and five flavours, undergoing a meticulous “九蒸九晒” (nine steaming, nine sun-drying) process to achieve the optimal balance of purity and health benefits.
The spacious restaurant boasts two main dining halls, includingtatami-style seatingand two private dining rooms. Enhancing the experience further, there is even a dedicated relaxation space with massage chairs for customers to unwind between courses. This is something rarely seen in restaurants.
To fully appreciate its restorative effects, diners are encouraged to drink three bowls (600ml) of the soup before proceeding with the rest of the meal. This process is designed to facilitate detoxification in the liver, aid nutrient absorption in the spleen, and enhance storage functions in the kidneys. Interestingly, the taste profile of the soup varies depending on individual constitution, ranging from sweet, bitter, tingling, sour, to salty. Some diners may even experience a slight warming sensation due to enhanced blood circulation, akin to a mild boozy effect. My friend noticeably felt this effect that night, whereas I found the sensation quite mild. In Taiwan, guests would traditionally rest on tatami floors after consuming the soup to enhance its effects.
I opted for the Individual Set Menu S$108 per person featuring the Chicken variation. The soup had an intense herbaceous aroma yet remained light and smooth on the palate. I was informed that the original version delivers an even stronger herbal flavour, appealing to those who enjoy robust TCM-infused broths. Each bowl is brewed for over 24 hours to extract its full medicinal properties, offering benefits such as detoxification, immunity-boosting and rejuvenation. I was also told to consume three bowls (600ml) in an empty stomach before a meal for optimal results. The soups are available in three variations:
Fu Hui Gen Tang (Original) – S$188 for 2 pax / S$368 for 4 pax
Fu Hui Gen Tang (Chicken) – S$218 for 2 pax / S$428 for 4 pax
Fu Hui Gen Tang (Mushroom) (Vegetarian) – S$208 for 2 pax / S$408 for 4 pax
After completing the three-bowl soup ritual, the meal began with two cold starters:
Black Fungus with Vinegar – A dish with a satisfying crunch and a tangy lift that whetted the appetite.
Celtuce with Preserved Snow Cabbage – Crunchy and refreshing with a subtle umami from the preserved snow cabbage.
The next course featured the White-braised Pig Trotter. Instead of the usual rich, heavily seasoned braised pork dishes, this version was much lighter in taste, reminiscent of Okinawan-style braised pig trotter. While the gelatinous texture was enjoyable, the meat could have been even more tender.
Following this was the Vermicelli with Steamed Egg White, where delicate Japanese vermicelli absorbed the rich broth, harmonising beautifully with the silky steamed egg white beneath. This dish stood out for its simplicity and depth of flavour.
To conclude, we had White Fungus with Astragalus and Angelica for dessert. Lightly sweetened, herbal-infused gelatinous treat that provided a soothing end to the meal.
While Fu Hui Gen Tang’s soups focuses on wellness benefits, they are not recommended for individuals who have recently undergone major surgery, those with alcohol allergies, women in the early stages of pregnancy, and children under six years of age.
One of the most fascinating aspects of Fu Hui Gen Tang’s soup is how its taste varies from person to person, reflecting one’s individual constitution and overall well-being. Additionally, due to its herbal composition, the soup contains a slight amount of alcohol, which may cause some diners to feel flushed.
The meal at Fu Hui Gen Tang is more than just a dining experience—it’s a holistic wellness journey. The flavours of the dishes are light and not heavily seasoned, allowing the natural essence of the ingredients to shine. However, the portion sizes of the dishes following the soup course are relatively small, so those with a bigger appetite may find the meal less filling. Whether you’re a believer in herbal remedies or simply seeking a unique dining experience, this Taiwanese establishment is worth exploring.
Address: Fu Hui Gen Tang Singapore 2 Leng Kee Road, #01-05/06, Thye Hong Industrial Centre, Singapore 159086 Tel: +65 8805 5400 Opening Hours: Tuesday to Sunday: 12PM – 10PM Closed on Mondays
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