HazelDiary

Mexican food enthusiasts, there’s a new spot in town to satisfy your cravings! Perched along the scenic waterfront of Esplanade, Tomatillo Mexican Food & Bar is the latest addition to Singapore’s dynamic dining scene. Helmed by renowned duo Chefs Daniel & Tamara Chavez, this vibrant eatery offers authentic Mexican flavours in a lively, tropical setting, complete with a pet-friendly alfresco dining space.

Read more: [SG EATS] Tomatillo Mexican Food & Bar Opens at Esplanade Singapore – A Taste of Mexico by the Bay

The space is thoughtfully divided into four distinct areas—an outdoor terrace, a pet-friendly alfresco dining area, a spacious indoor hall, and an intimate ceviche bar tucked away for a more private experience. Guests can enjoy their meals while taking in breathtaking views of Marina Bay Sands and the Merlion.

At Tomatillo, you can look forward to a menu that showcases the bold and hearty flavors of Mexican cuisine, offering a tempting selection of tacos, nachos, tapas, enchiladas, ceviches, Mexican pizzas, and burritos.

Sharing what we had during our dinner session:

Ceviche Tomatillo

A refreshing dish of marinated tuna with green tomatillo tiger’s milk, onions, jalapeños, and coriander.

Pollo Morcho Pizza

A crowd favourite that keeps you coming back for more. Featuring marinated and grilled chicken infused with bold Mexican spices, this pizza is generously topped with mozzarella cheese, chipotle mayo, tomato onion salsa, and crunchy corn tortilla chips for the perfect balance of smoky, creamy, and crispy textures. One slice is never enough!

Nachos Chilangos

A truly addictive delight and a crowd favorite! These crispy nachos are loaded with grilled prawns, melted yellow cheese & mozzarella, jalapeños, and a fiery habanero chilli mayo. Perfect combination of bold flavours, gooey cheesiness, and satisfying crunch in every bite.

Queso Fundido

If you love cheesy indulgence, don’t miss the Queso Fundido. A gooey and satisfying melted Mexican cheese dish.

Tacos

For taco lovers, the Tacos de Jaiba is a must-try. Featuring a crispy soft-shell crab paired with zesty habanero mayo and a sweet burst of mango. It offers a perfect balance of crunch and flavour. On the other hand, the Tacos al Pastor brings a smoky punch with marinated pork, topped with pineapple salsa and a fiery salsa de Árbol chilli.Ideal for those who love bold, savory flavours. Personally, I lean towards the Tacos de Jaiba, but both are deliciously packed with flavor. For an extra indulgent touch, add a layer of Queso Fundido to elevate your taco experience with a cheesy, melt-in-your-mouth finish.

Mexican Style Pork Ribs

The Mexican Style Pork Ribs are slow-cooked in a rich Mexican adobo sauce, offering a deep, flavourful profile that is complemented by homemade BBQ dressing, sweet plantain purée, and crispy potato fries. While the flavours are undeniably present, I found the pork ribs a bit dry for my taste, which made it less enjoyable. However, the combination of the adobo sauce and the sides provides a good balance of sweetness and savoury notes for those who enjoy a flavourful bite.

To complement the meal, Tomatillo offers a variety of classic Latino cocktails, Mexican beers, and wines. Whether you’re sipping on a tangy Margarita or enjoying a smooth Mezcal-based cocktail, the drinks menu ensures a perfect pairing with every dish.

Tomatillo’s ambiance is a tribute to the lively and colourful culture of Mexico. The restaurant is designed with warm parquet floors, whole-wood tables, lush tropical greenery, and ample rattan features, creating a cozy yet festive setting. .

Address: Tomatillo Mexican Food & Bar
Esplanade Mall,
8 Raffles Avenue, 01-11
Singapore 039802
Opening Hours: Wednesday-Friday: 5:00PM – 10:30 PM
Saturday-Sunday: 12:00 PM – 10:30 PM

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When it comes to yakitori, Japanese brands often take the spotlight. However, Yakitori One 鳥萬, a renowned yakitori specialist from Beijing has ventured beyond China for the first time. The brand decided to open at Suntec City Mall as its debut international outpost. Bringing a unique Chinese twist to traditional Japanese-style grilled skewers, Yakitori One offers an enticing selection of charcoal-grilled meats and seafood paired with bold, umami-rich flavors.

Read more: [SG EATS] Yakitori One 鳥萬 At Suntec City – Beijing’s Popular Yakitori Specialist in Singapore

With both indoor and outdoor seating, diners can immerse themselves in the lively atmosphere. For diners who dine at the counter seats, they can watch skilled chefs expertly grill skewers over an open flame.

Yakitori One is celebrated for its wide-ranging yakitori offerings. It features every part of the chicken, from head to tail including unique cuts like chicken neck and aorta. The restaurant is currently open exclusively for dinner, offering both an Omakase Menu (S$158++) and an extensive à la carte selection. Diners can indulge in binchotan-perfumed skewers, each marinated to highlight the best flavors,

We began our evening with Yakitori ONE’s signature YakiONE Highball. A refreshing cocktail crafted with Scottish whisky and hawthorn fermented for over 48 hours, setting the perfect tone for the meal ahead.

Chutoro with Grated Foie Gras & Uni was a delicate, melt-in-your-mouth combination of premium ingredients.

Next, we had the Snow Crab with Caviar & Yuzu Jelly that brought a refreshing, delicate sweetness with a touch of citrus.

The highlight of the evening, of course, was the expertly grilled yakitori skewers. Each one was perfectly cooked over binchotan, infusing a smoky char while retaining the delicate flavors of the meat. The skewers on the menu offered a unique and comprehensive selection, with cuts ranging from tender chicken thigh topped with wasabi, Sancho, and Yuzu to the more adventurous heart aorta and cartilage.

In addition to the meat skewers, we also enjoyed the shishito pepper and gingko, which added a delightful contrast to the meal.The Chiba Sweet Potato was another highlight, with its natural sweetness perfectly balancing the savory flavors of the skewers.

The Tsukune is a mix of corn and cartilage meat served with a rich egg yolk sauce and cheese. It gives a satisfying texture with a deep, savoury richness.

Moving on is the Unagi Don to finish to the meal. While simple and unpretentious, I found it a bit bland for my taste. I still prefer their skewers over this dish.

Lastly, Melon is offered as a refreshing dessert to the Omakase. Perfect to cleanse the palate with its light, juicy sweetness.

For those seeking a more relaxed dining experience, Yakitori One’s à la carte menu offers an extensive range of skewers and sides. It provides flexibility without the commitment of a full Omakase meal.

Whether you choose the Omakase or à la carte option, Yakitori One brings an exciting new dining experience to Singapore. The exceptional quality of the skewers, along with the variety of cuts, makes it a must-visit for yakitori lovers. The ambiance is laid-back and welcoming, ideal for a cozy, casual dinner. Plus, for those who enjoy dining late, the restaurant is a perfect late-night spot, staying open until 2 AM.

Address: Yakitori One 鳥萬
3 Temasek Boulevard, #01-514/515, 
Suntec City Mall (Outside Tower 2) 
Singapore 038983

Tel: +65 9235 3031Opening Hours: Monday to Saturday: 4:30 PM to 2:00 AMSunday: 4:30 PM to 11:00 PM

Website: https://yakitorionesg.com/

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Among many things, Singapore is well-known for its efficient use of its limited land resources. With an
approximate total land area of just 750 square kilometres, the city-state is home to more than 6 million
people and serves as a base of operations for more than 600,000 businesses. Still, the country’s dynamic
local property landscape continues to evolve to meet the needs of citizens and residents.
Knowing which is the next real estate hotspot in the country presents consumers and businesses alike
with the opportunity to capitalise on rising demand and secure prime locations. Enterprises on the know
can procure land and strengthen their position in the market. Consumers who have kept a close eye on
the real estate market, meanwhile, can invest in properties that offer high potential for long-term
appreciation. One such property poised to redefine the market is the Golden Mile Complex, an iconic
development with a storied past and a promising future.

Read more: Why The Golden Mile Complex Is Set to Become Singapore’s Next RealEstate Hotspot

Golden Mile Complex: A Historical Landmark with Modern Potential
Situated along Beach Road, the Golden Mile Complex holds a unique place in Singapore’s architectural
and cultural history. Completed in 1973, it was one of the country’s earliest mixed-use developments,
combining residential, commercial, and entertainment spaces in a single structure. Over the decades,
the complex has also become synonymous with the vibrant Thai community in Singapore, as it housed
numerous Thai-owned eateries, retail outlets, and cultural establishments.
In 2021, the Urban Redevelopment Authority (URA) gazetted the Golden Mile Complex for conservation,
underscoring its importance as a piece of Singapore’s heritage. Now, with extensive revitalisation plans
underway, the complex is set to transform into a modern, mixed-use development that seamlessly
blends historical charm with contemporary appeal. Why is it bound to become the next real estate
hotspot? Here are several reasons:

Ambitious Revitalisation Plans
The upcoming redevelopment of the Golden Mile Complex is a game-changer for its future. Plans
include the addition of four new office floors, state-of-the-art amenities, and the construction of a 45- storey biophilic residential tower called Aurea. These enhancements aim to transform the complex into a modern, sustainable, and vibrant destination while preserving its iconic Brutalist architecture.

The revitalised complex will cater to diverse needs, featuring residential units, office spaces, retail
outlets, and recreational facilities. This comprehensive approach aligns with Singapore’s vision of
creating liveable and integrated urban spaces, making the Golden Mile Complex a model for future
developments.

Strategic Location in a Thriving Area
One of the most compelling reasons for the Golden Mile Complex’s rise as a real estate hotspot is its
prime location. Positioned along Beach Road, the complex is just minutes away from the Central
Business District (CBD), Marina Bay, and key cultural hubs like Bugis and Kampong Glam. Accessible via
major roads and public transport links, including the Nicoll Highway MRT station, the complex offers
residents and businesses a high degree of convenience. The megastructure’s strategic location makes it
a natural focal point for redevelopment and investment, and its proximity to thriving business and
entertainment districts enhances its attractiveness to a broad spectrum of investors.

Increased Demand for Mixed-Use Developments
Singapore’s urban planning ethos increasingly prioritises mixed-use developments, and for great
reasons. These spaces offer unparalleled convenience by integrating work, living, and leisure in a single
location. The Golden Mile Complex epitomises this concept, which then makes it highly appealing to
modern urbanites seeking a dynamic lifestyle. Mixed-use developments also provide significant
advantages for businesses. Retailers and service providers benefit from a steady stream of foot traffic
generated by residents and office workers, while companies appreciate the convenience of being
located in a vibrant, multifunctional environment.

Conservation Efforts and Architectural Significance
The decision to conserve the Golden Mile Complex adds a layer of exclusivity to its appeal. As the first
modern, large-scale strata-title development in Singapore to receive conservation status, it stands as a
testament to the nation’s commitment to preserving its architectural heritage. Meanwhile, the Brutalist
design of the complex, while polarising, holds a unique allure for design enthusiasts and investors
seeking properties with character and historical value.

Government Support and Incentives
Government endorsement often acts as a catalyst for attracting private investment. The URA’s support
in the conservation and redevelopment of the Golden Mile Complex has helped the project gain investor
interest. Various incentives, such as tax benefits and bonus floor areas for conservation projects, further
enhance the complex’s appeal and contribute to ensuring the success of large-scale redevelopment
initiatives.

Enhanced Connectivity and Infrastructure
The Golden Mile Complex benefits from excellent connectivity, which is a critical factor in its potential as
a real estate hotspot. It is well-served by major expressways like the East Coast Parkway (ECP) and the
Kallang-Paya Lebar Expressway (KPE), as well as public transport options, including MRT stations and bus
services. Future infrastructure improvements in the vicinity are expected to further enhance
accessibility, making it an even more attractive destination for businesses, residents, and visitors.

Cultural and Lifestyle Appeal
The Golden Mile Complex has long been a cultural hub, and its revitalisation plans aim to build on this
legacy. With spaces dedicated to retail, dining, and cultural events, the complex is set to become a
vibrant lifestyle destination. Plans to feature an architecture centre further enhance its cultural
significance, attracting locals and tourists alike. The integration of modern amenities with its heritage
elements ensures that the complex will appeal to a wide audience, from history buffs and design
enthusiasts to families and young professionals.

The Golden Mile Complex’s transformation marks a new chapter in Singapore’s real estate landscape.
With its strategic location, ambitious redevelopment plans, and commitment to preserving its
architectural heritage, it is well on its way to becoming one of the country’s premier real estate
hotspots. As Singapore’s urban fabric evolves, the Golden Mile Complex stands as a shining example of
how history and modernity can coexist to create spaces that enrich the lives of their users.

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If you are a fan of Michelin-starred Shisen Hanten, you will be excited to know that Chef Chen Kentaro has introduced a new casual dining concept—Chen’s Kitchen—at Paragon Shopping Centre. Situated at basement of the mall, this latest venture is a family-style ‘Zi Char’ concept that brings together the rich flavors of Japanese and Szechwan cuisine in a relaxed setting.

Chen’s Kitchen showcases a wide variety of dishes, including signature Szechwan specialties and milder options suitable for children. The menu is designed for sharing, making it an ideal choice for those who enjoy communal dining.

Read more: [SG EATS] Chen’s Kitchen at Paragon Singapore – Michelin Chef Chen Kentaro’s Family-Style Szechwan Dining

Sharing the dishes that we tried during our dinner session:

Chen’s Pork Shumai S$9.90

Plump steamed dumplings filled with minced pork, conpoy, and onions, topped with a subtle mala radish paste.

XXL Szechwan La Zi Ji S$17.90

Szechwan popcorn chicken dish with crispy karaage, soy puffs, garlic chips, and cashews. Unlike traditional La Zi Ji, this version is milder and well-balanced in spice. The popcorn chicken truly lives up to its name—XXL in size!

Signature Mapo Tofu – Red, White, or Jade

One of the must-try dishes at Chen’s is the Mapo Tofu, available in three unique variations:

• Red S$16.90 – A classic take with minced pork, fermented broad bean paste, Szechuan pepper, and fermented chili bean paste, delivering that signature fiery kick.
• White S$28.90 – A milder yet indulgent version featuring seafood like prawns and Hokkaido scallops in a rich, flavourful white broth.
• Jade – We didn’t get to try this variation, but it remains a tempting option for our next visit!

Out of the three, we sampled the Red and White versions, both of which paired perfectly with a bowl of fluffy white rice

Poached Fish Fillet in Golden Broth S$24.90

This dish is served in a pumpkin-based broth with mushrooms, asparagus, and sansho pepper. It offers a delicate yet flavorful profile. The fish fillet is generously sized, making it a satisfying choice.

Szechwan French Beans & Mushrooms S$13.90

Wok-fried minced pork and mushrooms with Szechwan spices.

Szechwan Spiced Chahan with Sakura Shrimp S$13.90

Fragrant fried rice infused with Sakura shrimp aroma. This was our favourite dish of the night.

Double Boiled Pear S$6.90

A soothing dessert with red dates and snow fungus.Best choice to end the meal.

While the flavours at Chen’s Kitchen are influenced by Chūka Szechwan Ryori (Japanese-Szechwan cuisine), the spice level is milder compared to traditional Szechwan dishes. It caters to those who prefer a more approachable heat level, making it an excellent entry point for exploring Szechwan flavours. The well-balanced seasoning ensures a satisfying experience, offering a taste of Chef Chen Kentaro’s culinary expertise at a more accessible price.

Address: Chen’s Kitchen
290 Orchard Road
Paragon Shopping Centre #B1-43
Singapore 238859
Opening Hours: Monday to Sunday: 11:00AM – 9:30PM

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Singapore’s food scene has just gotten spicier with the arrival of CHEFLAM’S Sichuan Cuisine, the first overseas outpost of the celebrated Master Chef Lam Shan. Renowned for his unparalleled expertise in Sichuan Dongpo cuisine, Chef Lam Shan brings over 40 years of culinary mastery to Guoco Tower, delighting food lovers with bold flavours, meticulous craftsmanship, and a fresh take on traditional Sichuan dishes.

Read more: [SG Food]:CHEFLAM’S 兰堂川菜 by Chef Lam Shan’s Sichuan Cuisine: A Celebration of Authentic Sichuan Flavours

Get charmed by the iconic panda perched playfully atop the entrance wall. The restaurant features both indoor and outdoor seating, offering a casual yet modern setting adorned with panda-themed artwork, paying homage to the brand’s Sichuan roots.

CHEFLAM’S menu features over 20 iconic Sichuan dishes, with highlights that showcase the depth and complexity of Sichuan flavours. Here are some of the dishes we tried:

Cherry Tomatoes in Osmanthus Honey 

Kick start with light and refreshing palate cleanser dish. 

Gold Medal Kung Pao Chicken

A hallmark of Sichuan cuisine, this dish features smoky, spicy dried chilies complemented by a hint of tangy sweetness. The perfect balance of flavours and textures. This dish also earned the Gold Award at the World Sichuan Cuisine Cooking Skills Competition.

Dongpo’s Golden Soup with Pickled Fish

A comforting bowl of premium Sichuan pickled vegetables, tender fish slices, and a golden broth simmered with yellow split peas and chicken stock for over six hours. Each sip is a harmonious blend of tanginess and umami.

Chowhound Beef in Cloisonné Pot

A signature dish from Leshan, featuring tender beef slow-cooked for 24 hours in a fragrant medicinal broth infused with 21 herbs and spices. The soup is light yet rich in flavour, complemented by a side of handcrafted Sichuan chili powder. This dish pays homage to the rich and vibrant food culture of Sichuan.

Geleshan Laziji

Famous for its crispy chicken pieces tossed with three varieties of premium chilies, this dish packs a fiery, aromatic punch that’s irresistibly satisfying and undeniably shiok.

Lam’s Signature Dongpo Pork

A labour-intensive dish featuring pork belly braised for 12 hours to achieve melt-in-your-mouth tenderness, combining traditional techniques with bold Sichuan flavours.

Sizzling Seafood Crispy Rice

Set to debut after February 2025, the Sizzling Seafood Crispy Rice was a standout dish during the evening. Featuring a crisp rice shell expertly cracked by the staff tableside, it proved to be a crowd favourite. This dish features a crisp rice shell that the staff expertly crack open tableside, revealing a flavorful medley of seafood such as prawns, abalone, and vegetables in a savory sauce.

Weekend Promotions to Celebrate the Launch

To celebrate its grand opening, CHEFLAM’S is offering an exclusive weekend promotion from 25 January to 16 February 2025. Diners can enjoy 50% off one signature dish every Saturday and Sunday (terms apply), making it the perfect time to indulge in Chef Lam’s award-winning creations.

While I’m not usually a fan of spicy food, I found some dishes enjoyable and think it’s a great opportunity to explore new culinary experiences. With its central location right above Tanjong Pagar MRT, Cheflam’s offers reasonably priced dishes that cater to those who appreciate Sichuan flavors but prefer a milder approach, making it a great option for those looking to satisfy their cravings in a convenient spot.

Address: CHEFLAM’S 兰堂川菜
Guoco Tower #01-12,
5 Wallich Street
Singapore 078883

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Buying a resale HDB flat in Singapore may seem overwhelming at first, but with the right guidance, the process can be surprisingly simple. Initially, I thought it would be challenging to do it without an agent, but it turned out to be quite manageable. By going agent-free, you can save on agent fees, while the seller’s agent takes care of the document preparation. The HDB portal is also user-friendly and easy to navigate.

Read more: Guide to Purchasing a Resale HDB Flat in Singapore Without an Agent

Here’s a step-by-step guide to help you purchase your first resale flat without an agent based on my recent experience:

Step 1: Apply for HFE Letter

Before purchasing a resale flat, you must apply for the HDB Financial Eligibility (HFE) letter. This letter confirms that you meet the financial criteria for the purchase. You can easily apply for it on the HDB website, where you’ll need to provide details about your income, family composition, and other relevant information. Keep in mind that the HFE letter is valid for 9 months from the date of issuance.

Step 2: Search for Flats on listing websites like PropertyGuru

Once you have your HFE letter, it’s time to start looking for flats. Platforms like PropertyGuru, 99.co, and SRX are excellent resources for browsing available resale HDB flats. You can filter your search based on location, price range, flat type, and amenities to find options that suit your needs and budget. Take your time and don’t rush into a decision—attend multiple viewings to get a better sense of what you want. The process might take anywhere from a few weeks to several months, depending on your preferences. For me, it took a bit longer to finally secure the perfect place.

Step 3: Contact Seller’s Agent for House Viewing

When you find a flat you’re interested in, reach out to the seller’s agent to arrange a viewing. This is typically done via WhatsApp for convenience. During the viewing, pay close attention to the flat’s condition, the surrounding amenities, and the overall environment of the neighbourhood.

Step 4: Make an Offer

Once you’ve selected a flat, it’s time to make an offer. Take your budget into account and consider whether you’re willing to cover the cash over valuation (COV), which is the difference between the flat’s market value and its asking price. The exact valuation won’t be known until you request the Option to Purchase (OTP), so be careful not to disclose the valuation to the seller beforehand.

To determine a fair price, check the recent transaction prices of similar flats in the area. This will give you an idea of whether the seller’s asking price is reasonable.

Step 5: Obtain Option to Purchase (OTP) from Seller

Once your offer is accepted, the seller will provide you with the Option to Purchase (OTP), which gives you the exclusive right to buy the flat. Typically, you will need to pay S$1,000 cash to the seller for the OTP. The OTP is usually valid for up to 21 days. So be sure to carefully review its terms, ensuring it includes details such as the agreed price and the completion timeline.

Step 6: Submit the Portal and Request for Valuation from HDB

Once you have the OTP, go to the HDB resale portal to submit your details. During this step, you’ll request for a valuation from HDB. The valuation will determine the market value of the flat, which will help you assess the fairness of the price.

Step 7: Exercise Option-To-Purchase (OTP)

After receiving the valuation result, you can choose to exercise the Option to Purchase (OTP), confirming your decision to proceed with the flat purchase. At this point, you will need to pay S$4,000 in cash to the seller. This step is crucial as it demonstrates your commitment to moving forward with the transaction, and the exercise fee must be settled at this stage.

Step 8: Submit Resale Application to HDB

Once the OTP has been exercised, you will need to submit your resale application to HDB. A common mistake many make is incorrectly filling out the section related to the OTP and its exercise. Be sure to include the S$5,000 in cash that you’ve already paid to the seller, as this amount will be considered part of the total flat purchase price. HDB will deduct the S$5,000 and adjust your financial calculations accordingly. Additionally, you will need to submit your financial documents to HDB for approval, including CPF withdrawal forms and payment details.

Step 9: Endorse Resale Documents and Pay Necessary Fees

Once HDB has accepted your resale application, you will receive a Resale Document from HDB. Review and endorse the documents. You’ll also need to pay any necessary fees, including the administrative fees associated with the resale transaction.

Step 10: Wait for Resale Approval

After submitting all documents and paying the necessary fees, you will need to wait for HDB’s approval. The approval process typically takes a few weeks, and once your application is approved, HDB will send you a letter confirming the completion of the sale.

Step 11: Attend Resale Completion

The final step is to attend the Resale Completion Appointment, where you will receive the keys to your new flat. This is the moment you’ve been waiting for—once the paperwork is signed and all fees are settled, the flat is officially yours. If you are unable to attend on the proposed date scheduled by HDB, you can request a change of date. However, you will need to submit an official authorization letter, signed by both you and the seller, to approve the change before it can be processed.

Buying a resale HDB flat in Singapore without an agent is entirely feasible if you follow this simple, step-by-step guide. With proper research and preparation, you can easily navigate the process on your own. Remember, HDB’s website provides all the necessary information, and if you follow the steps carefully, you’ll be able to successfully complete your purchase. Happy house hunting!

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Shisen Hanten by Chen Kentaro, Singapore’s highest-awarded Chinese restaurant with 1-Michelin star, has officially reopened at Hilton Orchard Singapore on 16 December 2024 after an extensive five-month renovation. Renowned for its Chuka Szechwan Ryori — a refined interpretation of Szechwan cuisine with Japanese influences. The refreshed restaurant now boasts an elevated dining experience with a revamped interior and menu.

Read more: [SG EATS] Shisen Hanten by Chen Kentaro Reopens with Elevated Dining Experience

We dined here after the revamp and were treated to a menu that beautifully blends signature dishes with new creations. Each dish celebrates the restaurant’s Chuka Szechwan Ryori heritage while incorporating innovative techniques and premium ingredients. Here are the highlights from our experience.

Monkfish Xiao Long Bao

We began with a seasonal exclusive from the Chef’s Table Experience — the Monkfish Xiao Long Bao. This indulgent dumpling features a decadent filling of monkfish liver and minced pork, paired with grated daikon purée and a side of mala sauce. Each bite delivers a delightful harmony of textures and umami-rich flavours. It is transforming the classic xiao long bao into a luxurious treat. Be sure to enjoy it while it’s hot to fully savour its exquisite taste.

Peking Duck Roll

Shisen Hanten’s Peking Duck Roll offers a delightful twist on the traditional favorite. Succulent slices of Peking duck are wrapped in a soft steamed pancake along with apple slices, cucumbers, and spring onions. The roll is then lightly pan-fried, adding a crispy texture that contrasts beautifully with the tender duck and fresh accompaniments. It’s so delicious that one piece is simply not enough.

Shisen Hanten Five Signature Appetisers

This platter highlights the restaurant’s mastery in crafting a variety of bold and flavorful starters. It includes Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, Mushroom (replacing Angel Prawn due to my prawn allergy), Tofu and Century Egg, and Char Siew, each accompanied by expertly crafted sauces like Tang Cu ,La Jiao You , and Dou Ban Jiang .

Foie Gras Chawanmushi with Alaskan Crab

A must-try at Shisen Hanten, the iconic Foie Gras Chawanmushi is elevated with the addition of sweet Alaskan crab meat and roe. The rich, velvety custard perfectly complements the delicate crab, resulting in a luxurious, heartwarming dish that truly reflects the restaurant’s philosophy of cooking “from the heart.”

Steamed Kinmedai with Hot and Sour Sauce and Fresh Yuba

A fresh addition to the menu, the Steamed Kinmedai (golden eye snapper) is paired with a tangy hot and sour sauce made from Hainan pickled chilies. This dish beautifully blends Japanese and Chinese flavors, offering a unique twist on Chuka cuisine and providing a refreshing new taste experience.

Szechwan-style Stir-fried Hokkaido Mangalica Pork (Chengdu Style)

This dish features twice-cooked Hokkaido Mangalica pork stir-fried with Japanese garlic shoots. Guests can choose between the bold Chengdu Style, made with fermented broad bean chili sauce (Dou Ban Jiang), or Chen Kenmin’s Style, which incorporates Japanese ingredients. This dish is a tribute to the foundations of Chuka cuisine, beautifully balancing tradition with innovation. Best enjoyed with a bowl of white rice for the perfect pairing.

Wagyu Beef Tendon Chen’s Mapo Tofu

A signature legacy dish, Chen’s Mapo Tofu is elevated with the addition of wagyu beef tendon, adding a creamy richness to the traditionally spicy tofu. The fermented Dou Ban Jiang lends depth and authenticity to the dish, making it both comforting and satisfying. While the wagyu beef tendon provides a luxurious touch, I found the mapo tofu itself already delicious on its own — for my personal preference, the beef tendon could be optional. Regardless, it’s a dish best enjoyed with a bowl of steamed rice for the perfect balance.

Szechwan Jelly with Seasonal Fruits

To conclude the meal, we enjoyed a refreshing dessert of Szechwan Jelly paired with sweet seasonal persimmons. The light and smooth jelly offered a perfect contrast to the richness of the earlier dishes, while the persimmons added a delightful bite and texture. Love it!

The reopening of Shisen Hanten by Chen Kentaro marks a thrilling new chapter for the restaurant, blending modern elegance with the essence of its Chuka Szechwan Ryori heritage. The refreshed interiors create a contemporary, welcoming atmosphere, setting the stage for elevated dishes that honour tradition while pushing creative boundaries. The Chef’s Table is offering seasonal creations, adds an exclusive touch for those seeking a unique dining experience. Personally, the transformation from the previous Shisen Hanten to this more refined version enhances not only the visual appeal but also the depth of flavors and overall dining experience.

Address: Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35, 333 Orchard Road, Singapore 238867
Website: https://shisenhanten.com.sg/

Opening Hours:
Daily: 12:00PM – 3:00PM | 6:00PM – 10:00PM

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Carlitos, the newest gem in the vibrant Joo Chiat dining scene. The restaurant offers a casual yet thoughtfully curated Spanish tapas experience. This exciting new venture is the result of a collaboration between renowned chefs Carlos Montobbio of Esquina and Antonio Miscellaneo of La Bottega, alongside the Ebb & Flow Group and Unlisted Collection. The name “Carlitos,” meaning “Little Carlos” in Spanish, reflects the warm and welcoming atmosphere of the restaurant. Stepping inside, the decor transports you to the lively streets of Barcelona, with cozy bar seating, casual dining tables, and a private room perfect for larger gatherings. Chef Carlos Montobbio brings a wealth of experience, having worked at prestigious three-Michelin-starred El Celler de Can Roca and two-Michelin-starred Zuberoa, while Chef Antonio, known for popular spots like La Bottega and Casa Nostra, continues to bring his culinary vision to life in Singapore.

Read more: [SG EATS] Carlitos at Joo Chiat – Casual Spanish Tapas Restaurant by Esquina Chef Carlos and La Bottega Chef Antonio

The relaxed and inviting atmosphere at Carlitos makes it the perfect spot for both intimate meals and group get-togethers. With a private dining room accommodating up to 12 guests (with a minimum spend of S$1800++), Carlitos offers versatile settings for any occasion, whether it’s a cozy date or a lively gathering. The vibrant décor, combined with its familiar Joo Chiat location, creates a warm, homey feel, bringing a taste of Spain to Singapore. Every detail, from the layout to the design, has been personally crafted by chefs Carlos and Antonio themselves, without the involvement of an interior designer. This showcases their dedication to creating an authentic Spanish experience.

At Carlitos, you’ll find over 30 varieties of tapas, each inspired by Chef Carlos’s personal memories of Spanish tapas bars. With prices starting from S$8, every dish showcases the chef’s careful focus on flavour, texture, and traditional Spanish cooking methods. Here’s a look at what we tried during our tasting session.

Patatas Bravas Bonanova (S$10)

A must-try, this take on patatas bravas is inspired by Chef Carlos’s favorite spot in Barcelona. The agria potatoes are steamed, poached, and fried to a crispy golden perfection. Then drizzled with garlicky aioli, spicy tomato sauce, and smoky paprika oil. It was so delicious, that we had to order a second serving!

Tortilla Donostia Slice (S$10)

This fresh tortilla is made with organic eggs, confit shallots, and potatoes. It offers a soft, savory bite with a rich texture elevated by the addition of extra virgin olive oil. A true comfort food, this simple yet satisfying dish.

Pulpo La Coruña (S$20)

This dish features thinly sliced Spanish octopus, seasoned with smoked paprika and extra virgin olive oil. While the flavor might be a bit salty for some, it remains a delicious and satisfying option overall.

Txipirones Bilbao (S$18)

Grilled squid paired with crispy baby squid and squid & shallot orzo, offering a perfect balance of robust flavors and satisfying textures.

Macarrones del Cardenal (S$16)

This hearty tapas dish features homemade penne pasta, enriched with secreto iberico sofrito and Manchego cream. Each bite offers a comforting, creamy texture, making it a traditional and satisfying Spanish favorite.

Alcachofa Brasa (S$18)

This artichoke-based dish is paired with saffron polenta and seasoned with garlic and parsley giving it a balanced profile.

Buñuelos de Pamplona (S$12)

Crispy codfish fritters served with ajoarriero sofrito, infused with fragrant saffron oil.

Gilda Pintxo (S$12)

This pintxo delivers a smoky, savory bite with a combination of sardines, pickles, and green olives, offering an authentic taste of Spain in every mouthful. While the sardines may not be for everyone, the overall combination comes together beautifully.

Mini Toasted Sandwiches
The menu also offers mini toasted sandwiches, ideal for a light snack. The price is per piece, and the photos represent tasting portions.

Sobrassada (S$10)

This sandwich with pork sausage, burrata, and honey is crispy and delightfully light.

Bikini (S$12)

An elevated classic, this toasted sandwich combines Ibérico ham, brie cheese, and truffle duxelle, delivering rich, layered flavors. Definitely a must-try when you’re here!

Xup-Xup Specialties
In addition to the tapas, the “Xup-Xup” section presents a selection of meat and seafood options:

Arroz Caldoso de Gambas (S$28)

A brothy rice topped with Mediterranean red prawns and vongole veraci clams, showcasing seafood flavors in every bite.

Fricandó Barcelona (S$30)

 This hearty Black Angus beef ragu with porcini mushrooms is served with maitake rice, reminiscent of a comforting Japanese beef don.

For dessert, we end on a sweet note with Carlitos’ desserts.

Tarta de Queso (S$12)

This Basque burnt cheesecake with a unique Sangria sorbet is rich and creamy with a balanced flavor profile.

Flan y Café (S$10)

Spanish caramel pudding paired with Cortado coffee, perfect for those with a sweet tooth.

Carlitos brings a charming Spanish touch to Joo Chiat, filling the neighborhood’s need for high-quality tapas. From timeless patatas bravas to satisfying mains, the menu is carefully designed to transport diners straight to Spain. Even my dining companion remarked that the atmosphere felt just like being back in Barcelona, reminiscing about his trip to Spain a few months ago.

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Golden Peony at Conrad Centennial Singapore has just unveiled an extraordinary new menu crafted by Executive Chinese Chef Ku Keung, celebrated for his dedication to authentic Hong Kong Cantonese cuisine. The new menu is officially launched on 11 October 2024. Expect a refined revival of timeless Hong Kong Cantonese classics, balancing traditional techniques with a contemporary edge.

Read more: [SG EATS] Golden Peony at Conrad Centennial Singapore’s New Menu: A Tribute to the Rich Heritage of Hong Kong Cantonese Cuisine

Here are the dishes we tried during our lunch session with them.

Steamed Beef Ball

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Steamed beef ball with water chestnut and aged mandarin orange peel. This hand-minced, chilled, and expertly beaten beef creation pays homage to retro Hong Kong dim sum, delivering a soft yet springy texture enriched by the warmth of mandarin orange peel. The subtle aftertaste of the orange peel lingers pleasantly on the palate.

Dry-fried Sweet and Spicy Szechuan Style Shaved Beef

The dry-fried sweet and spicy Szechuan style shaved beef is a Sichuan-inspired delicacy where tenderloin is sliced paper-thin, air-dried, and then deep-fried to a delicate, translucent crisp. Coated in a mala sauce, each bite offers a balance of heat and savouriness, perfect for diners seeking a bit of spice. It is simply addictive.

Plant-based Lion Head Ball

The plant-based lion head ball is a delightful vegetarian alternative to the traditional meat-based version, offering a hearty and flavourful experience. Made from a blend of plant-based ingredients, the lion head ball retains the satisfying texture and taste of its meat counterpart, with a savoury umami profile. It’s carefully seasoned with spices and herbs to enhance the flavours, creating a rich and comforting bite. The winter melon gives a refreshing and light taste to balance the dish.

Panko-crusted Crab Meat on Crab Shell

The panko-crusted crab meat on crab shell from the main menu brings back a classic Cantonese seafood gratin with a delightful twist. Golden brown and perfectly crispy, this dish showcase fresh flower crab meat blended with mushrooms and onions ,encased in fine breadcrumbs. The dish is paired with a house-blended vinegar dip. The subtle tang adds an extra layer of flavor, making this luxurious dish feel like an everyday indulgence at Golden Peony. From its elegant gold plate presentation to its robust flavors, this was one of our favourites of the meal.

The Alder Wood Smoked Fried Pomfret with Chinese Spice Glaze

This dish offers a dramatic and interactive dining experience. Presented theatrically, the pomfret is expertly sliced and deboned into fillets, allowing everyone to easily enjoy the tender, flaky fish. The delicate smokiness from the alder wood adds a deep, aromatic profile that beautifully complements the rich flavors of the Chinese spice glaze, creating a harmonious balance of smoky, savory, and subtly sweet notes.

Imperial Poached Chicken with Sand Ginger

Chef Ku’s dedication to tradition shines in the Imperial poached chicken with sand ginger. This refined take on a 1960s Hong Kong street food classic features kampung chicken poached in an abalone-infused brine and seasoned with sand ginger and dried shrimp. The fragrant sauce, thickened from the cooking juices, captures the simplicity and depth of Cantonese flavours. Unlike the typical kampong chicken, we’ve tasted locally, this version offers a distinct Hong Kong-style flavours that stands out.

Braised Glutinous Rice with Sliced Fish Maw

Braised Glutinous Rice with Sliced Fish Maw is another highlight of the meal. This refined version of glutinous rice has a creamy, risotto-like texture, achieved by slow-braising the rice in an abalone stock made over several hours with chicken, pork, ham, and chicken feet. Enhanced with premium ingredients like sea cucumber, fish maw, and conpoy, this dish is a testament to the artistry of Cantonese slow cooking and luxurious flavors. Chef’s meticulous preparation truly shines here.

For dessert, Golden Peony presents a Double-Boiled Osmanthus with Tang Yuan and Chilled Osmanthus Jelly with Wolfberries. The dessert highlights traditional ingredients like fermented rice wine and osmanthus flowers, creating a sweet, fragrant finish that complements the Cantonese meal experience.

Golden Peony’s new menu is a masterful blend of tradition and innovation, inviting diners to experience the best of both worlds. With Chef Ku Keung’s meticulous approach to Cantonese classics, each dish tells a story of culinary craftsmanship that spans generations. Whether you’re revisiting cherished flavours or discovering the depth of Hong Kong’s culinary heritage for the first time, Golden Peony offers an unforgettable dining experience that transcends time, allowing you to savour the past while embracing the future of Cantonese cuisine.

Address: Golden Peony
2 Temasek Boulevard,
Level 3 Conrad Centennial Singapore, Singapore 038982
Website: http://www.conradcentennialsingapore.com/golden-peony
Opening Hours:
Weekday Lunch: Mondays to Fridays, 11:30AM to 2:30PM
Weekend Lunch: Saturdays and Sundays, 11:30AM to 3:00PM
Dinner: Daily, 6:30PM to 10:30PM

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It feels great to be back at Labyrinth after my last visit in mid-2023. Nestled within The Esplanade, Labyrinth has truly earned its place as a staple in Singapore’s vibrant dining scene. Guided by the talented Chef Han Li Guang, this one-Michelin-starred gem has captivated guests for over a decade with a unique, contemporary take on Singaporean flavors.

Read more: [SG EATS] Labyrinth at The Esplanade- A Michelin-Starred Tribute to Singapore’s Hawker Heritage

Recently, Labyrinth unveiled a refreshed interior, trading in white tablecloths for a fine-casual vibe. There is a touch of striking artwork by local artists that adds a cozy yet refined touch to the dining experience. The latest menu is a creative homage to Singapore’s hawker culture, reimagining familiar favorites with surprising twists and modern techniques.

The menu is priced at S$208++ per person for lunch and S$298++ for dinner. Each dish is crafted with unique twists that surprise and delight, promising a dining experience that keeps you fully engaged. Here’s a look at the dishes we enjoyed during our dinner session.

Bak Kut Teh
Our meal kicked off with a comforting bowl of Bak Kut The. A warm, peppery broth that capture the familiar flavours of local heritage. The blend of crushed sansho, white pepper, and red pepper oil brought layers of warmth and depth flavour.

Ramly Burger
The Ramly Burger brought back memories of late-night burger runs from the good old days, but with an elevated twist. Inspired by Singapore’s night markets, this mini burger features light, crispy tomato meringue buns that encase an aburi rump steak patty, cheddar cheese, and Labyrinth’s special sauce, all delicately wrapped in an omelette. A nostalgic bite with a refined touch.

Fuzhou Oyster Bao
This modern spin on the Fuzhou ‘haobing’ pleasantly surprised me with its presentation. Featuring David Herve oysters fried in a light, aerated espuma batter, filled with peanuts, minced pork, and a touch of chili. Superb satisfying bite.

Hainanese Curry Puff
Labyrinth’s take on the iconic Old Chang Kee curry puff comes in a delightful mini version with custom packaging that adds a familiar touch. Inside, you’ll find a blend of Japanese sweet potato, oyster mushrooms, sweet corn, and Iberico pork trimmings, all encased in a traditional Hainanese curry sauce.

Satay Club
Featuring both pork loin and jowl for a Hainanese-style satay alongside a Japanese-inspired chicken tsukune, this dish is enhanced with a quail egg nestled in the center of the meatball and served with a Filipino-style peanut sauce. I absolutely loved the Satay Club, especially with the artistic presentation that highlights the story of Lau Pau’s signature satay, making it a true feast for both the eyes and the palate.

Roti Boy
A modern twist to the classic coffee bun, featuring a subtly sweet brioche filled with Bordier seaweed butter and topped with a delicious Tiong Hoe coffee-infused craquelin.

Wartime Rojak
This reimagined rojak beautifully blends Asian and British flavors, featuring layers of beetroot presented both baked and as sorbet, complemented by a cucumber and lettuce granite, pineapple, shiso, sugar snap peas, and a hint of sambal tomato. It’s simply refreshing, and the vibrant presentation is a feast for the eyes.

Char Kway Teow
Labyrinth’s Char Kway Teow takes a luxurious twist by substituting traditional noodles with seabass fish maw, offering a unique texture. This dish is accompanied by liver sausage, eggs, and South African abalone, which is dipped in tare and expertly charcoal-grilled, adding a premium touch to the classic favourite.

Laksa Siglap
This nearly forgotten laksa variation features Medai fish paired with a Balinese-inspired urap of wing beans, bean sprouts, spinach, and desiccated coconut, all swimming in a rich, savory broth with a hint of chili oil. However, since I am allergic to prawns, my broth was specially adjusted to accommodate my needs.

Chicken Rice
Crafted with French GG poulet, this dish offers a unique take on chicken rice, blending Jasmine and Koshihikari rice for a smoky, crispy finish. Accompanied by an innovative achar taco, grilled chicken hearts, and a clarified hen broth with spring onion oil, this reimagined classic brings an unexpected yet delightful twist to familiar flavors.

Pisang Goreng
Our first dessert reinterprets the classic goreng pisang with a twist. A crisp batter wraps around a creamy miso banana sorbet, complemented by a saffron-spiced pastry cream, creating a dessert that’s rich in layers and flavors.

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Cereal Prawn Ice Cream
Inspired by the iconic zichar flavors, this dessert showcases oatmeal ice cream infused with 20-year-old Shaoxing wine, topped with salted egg foam, warabi mochi, and goji berries marinated in aged Shaoxing wine. Accompanied by a creative “cereal box” filled with puffed rice, sakura ebi, curry leaves, and caramelized oats, the dish offers nostalgic textures and an interactive experience. Hats off to the team for the meticulous presentation that makes this dessert truly memorable.

Jiu Niang Tang Yuan
The meal finishes on a traditional note with Tang Yuan, a glutinous rice dumpling filled with azuki red beans and tangerine peel, delicately served in a syrup of Japanese ginger and beet sugar.

Labyrinth’s tasting menu offers a refined homage to Singapore’s hawker heritage, blending familiar flavors with creative techniques. This experience is ideal for those wanting a fresh, modern take on local cuisine, with each course revealing delightful surprises. This time, portions have been thoughtfully resized, with flavors toned down slightly compared to my last visit—perfect for enjoying without feeling overly full. It’s a fantastic recommendation for tourists eager to discover Singapore’s heritage in a unique and engaging way.

Address: Labyrinth
8 Raffles Avenue, #02-23,Esplanade Mall, Singapore 039802

Opening Hours:

Lunch: Friday to Sunday, 12:00 PM – 2:30 PM (last order at 1:00 PM)

Dinner: Wednesday to Sunday, 6:30 PM – 11:00 PM (last seating at 7:30 PM)

(Closed on Mondays and Tuesdays)

Website: https://www.restaurantlabyrinth.com/

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