HazelDiary

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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Hidden within the lush greenery of Labrador Nature Reserve, Asu is a newly opened restaurant offering what they call Progressive Asian Cuisine, helmed by the talented Chef Ace Tan. Situated in the former location of Tamarind Hill Singapore, Asu shares its space with a bar concept and Shan, a modern Chinese restaurant. Read More

Nestled within a charming conservation shophouse along Mohamed Sultan Road, Esora is a one-Michelin-star Japanese kappo restaurant where culinary artistry meets the changing seasons. Led by Chef Takeshi Araki, Esora’s autumn menus are a tribute to seasonal ingredients at their peak, offering a deeply immersive dining experience that honors the Japanese philosophy of kisetsukan—the emotional connection to nature’s transitions. Diners can indulge in a thoughtfully curated 7- or 10-course dinner, priced at S$238++ and S$368++ respectively, or explore the newly introduced 7-course lunch menu at S$178++, available from Thursday to Sunday.

Read more: [SG EATS] A Taste of Autumn at One-Michelin-Star Esora- A Kappo Dining Experience

For a more elevated experience, Esora offers a range of expertly curated beverage pairings. Wine and sake pairings are available for S$78++, while a tea pairing is offered at S$48++. Esora’s General Manager, Shotaro, meticulously sources seasonal beverages from top producers in Japan and around the world, ensuring each drink complements the meal beautifully.

We had the 7-course lunch menu, which began with a complimentary glass of Champagne Les Massales or sparkling tea (depends on your choice).

We started with Esora’s signature foie gras monaka paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. A delightful balance of flavors and textures. The citrus from the green lemon perfectly enhances the richness of foie gras.

A standout dish is the deboned chicken wing stuffed with an array of autumn mushrooms, including maitake, shiitake, kakinokitake, shimeji, and tamogitake. Its crispy golden exterior and succulent filling had us wishing for seconds.

Esora’s Hassun platter, inspired by Japan’s tradition of momijigari (autumn leaf hunting), offers a trio of delicacies: smoked bonito with sesame-topped negi oil, clam with daikon and konowata, and persimmon with white sesame paste and sudachi lime. These small bites perfectly encapsulate the essence of autumn.

The journey continues with cold somen served in a delicate hamaguri consommé, elegantly topped with caviar and lily bulb. The dish is beautifully presented, showcasing a refined and delicate flavor profile.

Next is the chargrilled kinmedai (golden eye snapper), with its skin crisped by rice puffs, evoking the texture of pork crackling. A well-executed dish, it was clean, precise, and delicious.

The highlight of the meal is the Wagyu Donabe. This traditional dish is cooked in a clay pot, featuring slow-braised wagyu with gobo (burdock) in a rich sweet soy sauce, accompanied by young ginger and mibuna. The marinated egg yolk and wasabi-nori add a creamy yet piquant touch, leaving you craving Every grain of rice is perfectly infused with the flavors, making it irresistibly satisfying. Absolutely loving it.

The meal concludes with a light and refreshing dessert of yogurt ice cream served with fresh pear, perfectly balanced and complemented by a soothing cup of tea.

The experience at Esora is a symphony of flavors that not only delights the palate but also fosters a deep connection to nature’s seasonal transitions. Dining here goes beyond just enjoying a meal—it’s a fully immersive journey that transports you into the heart of nature. From the meticulous artistry in each dish to the tranquil atmosphere, Esora offers an unforgettable escape that captures the essence of autumn.

Adding to the experience, diners are gifted the chopsticks used during their meal, a thoughtful, personalized keepsake. The service is warm and heartfelt, making the entire visit truly memorable.

Address: Restaurant Esora
15 Mohamed Sultan Road
Singapore 238964
Opening Hours: Thursday to Saturday 12:00PM to 3:30PM | Wednesday to Sunday 6:30 PM to 10:30 PM (Closed on Mondays and Tuesdays)
Website: restaurant-esora.com

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Get ready to immerse yourself in the whimsical world of Molly as POP MART gears up for an exciting series of events in Singapore! With the POP TOY SHOW (PTS) right around the corner, this year’s lineup promises to be nothing short of spectacular. Here’s everything you need to know about the upcoming festivities and exclusive releases.

Read more: [SG EVENT] Celebrate Molly’s Milestone and Dive into the World of Collectibles at POP MART’s Anniversary Pop-Up and POP TOY SHOW 2024

Molly’s First Anniversary Pop-Up Store: A Must-Visit Experience

From August 27 to September 22, 2024, CapitaLand’s Bugis Junction Level 1 Malay Street will transform into a magical space dedicated to celebrating Molly’s anniversary. This pop-up store is a global first, offering fans an exclusive look into Molly’s enchanting world through a thematic display inspired by the Classical Retro Series 2.

Molly, the beloved creation of artist Kenny Wong, has been a fan favorite since her debut in 2006. Known for her big lake-blue eyes, pouty mouth, and painter’s hat, Molly has captured hearts worldwide with her charming and creative spirit. The Anniversary Statues POP-Up Store will feature a range of exclusive merchandise, including:

• Five New Items: Scented candle blind boxes, fridge magnets, and more.
• Eight Exclusive Collectibles: Including the reproduced limited edition 1st Anniversary statue.

Exclusive Molly-themed gifts, such as folders, fans, postcards, and tote bags, will be available with a minimum purchase. The store will also showcase archival Molly figures, highlighting her evolution from the original POP MART launch to her milestone series.

Fans can capture memories with photo opportunities featuring life-sized Molly sculptures and engage in interactive fringe activities like silk-screening sessions and Molly Fun Stamping.

Jeremy Lee, Go-to-Market Director, Southeast Asia at POP MART International, expresses excitement about the pop-up store: “This anniversary POP-up is a celebration of Molly’s legacy and an invitation for everyone to experience a unique retail journey filled with exclusive merchandise and activities.”

POP TOY SHOW 2024: A Celebration of Art and Collectibles

Before the pop-up store opens, don’t miss the POP TOY SHOW 2024 from August 23 to 25 at the Sands Expo and Convention Centre. Building on the success of last year’s event, PTS 2024 promises an all-star lineup of artists and exclusive collaborations that will thrill collectors and fans alike.

This year’s PTS features:

• Returning Artists: Agee & Yep, creators of Hacipupu.
• New Talents: BAO (Kubo), Dan (Zsiga), Hanna Li (Chaka), and Da Xin (Twinkle Twinkle).
• International Icons: Luke Chueh, Louis De Guzman, Simone Legno, Alex Solis, Po Yun Wang, Mumbot, and Poohbrezzy.

Exclusive collaborations include the MEGA SPACE MOLLY 400% Royal Selangor, with only 500 pieces available. Fans will have a chance to pre-order this limited edition through a raffle draw at the event.

Exclusive Collectibles and First-Launch Items:

• PTS 2024 Exclusives: KUBO Never Say Goodbye Figure, HACIPUPU Nine-Tailed Fox, ANGRY MOLLY – GREEN Fire, and DIMOO-Pray For Blooming.
• First Launches: CRYBABY I CALL THE SHOT – Original Version, MOLLY The Rhythm of Kung Fu Wing Chun Figure, and Hirono x Polar Coexistence Figure.

The new MOLLY The Rhythm of Kung Fu Wing Chun figure, inspired by traditional Chinese culture, will make its global debut at PTS 2024.

Ticket Information

Tickets for PTS 2024 are available through Ticketmaster, with options including 1-Day, 3-Day, Group (4pax) 1-Day, and Premium 3-Day passes. Prices start from $28 for early bird tickets.

With over 50 artists and brands on display, PTS 2024 is more than just an exhibition—it’s a vibrant celebration of creativity and collectible art toys. Don’t miss the chance to experience exclusive releases, meet your favorite artists, and explore the dynamic world of POP MART.

For more updates, follow PTS Singapore (@poptoyshowsg) and POP MART Singapore (@popmartsg) on social media. Tickets are available at Ticketmaster.

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Elevate your weekend brunch experience with the Akira Back Brunch Club, a newly introduced social affair that’s redefining the brunch scene in Singapore. Nestled within the luxurious JW Marriott Singapore South Beach, Akira Back invites you to indulge in a curated menu that showcases the best of Japanese and Korean-inspired cuisine. Starting from 13 July, this exclusive brunch is available every Saturday from 12:00 PM

Read more: [SG EATS] Akira Back Brunch Club: A Saturday Affair of Culinary Delights at JW Marriott Singapore South Beach

This Saturday-only affair invites you to indulge the finest ingredients, ensuring a burst of flavor with every bite. The brunch menu also features classic Akira Back favorites, a myriad of hot mains, and delectable desserts. Whether you’re a regular or a first-time visitor, dishes like the signature Tuna Pizza or AB Tacos are sure to leave a lasting impression. The hot mains section offers a myriad of options, each dish carefully prepared to highlight bold flavors and innovative techniques.

The Menu

Sashimi, Nigiri, and Maki Rolls: Start your brunch with an assortment of fresh sashimi, including salmon, sea bream, akami, and Spanish mackerel, alongside nigiri and maki rolls. Miso soup is served as well. Diners can also enjoy the free-flow offerings with optional add-ons of uni and caviar for an extra touch of luxury.

Korean Heritage : Delight in traditional Korean flavors with dishes like mung bean pancake and the refreshing AB kimchi salad.

Hot Mains: The hot mains selection features a variety of dishes to cater to different palates. Indulge in free-flow kanpachi kama, rock shrimp tempura, beef toban, grilled baby chicken, and crispy yangnyum tofu.

Desserts: End your brunch on a sweet note with desserts such as AB Cigar, Apple-y, and Hojicha ice cream. These treats are designed to complement the savory dishes, providing a balanced and satisfying conclusion to your meal.

Be part of this new social affair and elevate your weekend with the Akira Back Brunch Club. Enhance your experience with free-flow wines, sake, beer, mocktails, and champagne available for a top-up fee. Whether you’re a brunch aficionado or looking for a unique dining experience, the Akira Back Brunch Club might just become your go-to Saturday destination.

To explore the full menu and make a reservation, visit Akira Back Brunch Club Menu Details.

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From 15 August to 15 September 2024, Xin Cuisine Chinese Restaurant invites you to embark on an extraordinary culinary journey with its unique Crocodile Gastronomy menu. Under the expert guidance of Chinese Executive Chef Kwan Yiu Kan, this exclusive menu features a range of exquisitely curated crocodile dishes that promise a wholesome and unforgettable dining experience.

Chef Kwan, a fervent advocate of healthy eating, recognized the nutritional benefits of crocodile meat and its rarity in Singapore’s culinary scene. His inspiration has led to the creation of a diverse array of dishes, each incorporating different parts of the crocodile to showcase its versatility and rich flavors.

Read more: [SG EATS] An Extraordinary Feast of Crocodile Gastronomy at Xin Cuisine Chinese Restaurant

The Menu Highlights

Double-boiled Crocodile with Loquat Soup 药膳川贝鳄鱼骨汤 -S$38 per person
Start your meal with the rich and aromatic Double-boiled Crocodile with Loquat Soup. This hearty dish features crocodile meat double-boiled to perfection and infused with loquat soup, known for its lung-nourishing and cough-alleviating properties. The result is a deeply umami taste that delights the senses.

Steamed Crocodile Paw with Sliced Mushroom and Chinese Preserved Ham 金华麒麟鳄鱼掌 – S$88 per portion
Next, experience the nuanced flavors of the Steamed Crocodile Paw with Sliced Mushroom and Chinese Preserved Ham. This dish features perfectly steamed crocodile paw atop sliced mushrooms and Chinese preserved ham, creating a silky and rich aftertaste that excites the palate.

Braised Crocodile Skin in Chef’s Spicy Sauce 川辣鳄鱼皮 -S$38 per portion
For spice lovers, the Braised Crocodile Skin in Chef’s Spicy Sauce is a must-try. Tender crocodile skin is skillfully braised for two hours to achieve a delicate texture that complements the bold and aromatic spicy mala sauce, providing an adventurous kick to your meal.

Braised Crocodile with Roast Pork and Beancurd 火腩豆腐焖鳄鱼肉 -S$42 per portion
Elevate your gastronomic journey with the Braised Crocodile with Roast Pork and Beancurd. This fusion dish features tender crocodile tail meat paired with marinated roast pork and fried beancurd. Enjoy the perfect blend of flavors and textures, best savored when served sizzling hot.

Crocodile meat is not for everyone; its unique slimy and jelly-like texture can be polarizing. However, when expertly combined with marinated roast pork and fried beancurd, it transforms into a delicious and savory dish. Beyond its distinctive taste, crocodile meat is low in fat, rich in collagen, and offers numerous health benefits. It is known to soothe asthma, dissolve phlegm, alleviate coughing, and moisturize the lungs. Additionally, it nourishes the skin, enhances complexion, replenishes vital energy and blood, boosts physical strength, and dispels harmful moisture. Regular consumption of crocodile meat can be a valuable addition to a health-conscious diet.

IHG One Rewards Dining Privileges

IHG One Rewards members dining at Xin Cuisine Chinese Restaurant will enjoy 20% off a la carte orders and earn IHG One Rewards points. This offer is applicable for reservations made through email, phone, or the restaurant’s website only and cannot be combined with other promotions or offers.

For reservations and enquiries:

• WhatsApp: +65 9114 0258
• Phone: +65 3138 2530
• Email: atriumrestaurant.sinhi@ihg.com

Address: Xin Cuisine Restaurant
Holiday Inn Singapore Atrium
Level 4, 317 Outram Road
Singapore 169075
Website: https://singaporeatrium.holidayinn.com/xincuisine-hotel-chinese-restaurant

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