HazelDiary

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.

Read more: [SG EATS] Giant Garoupa Skin Specialties For the Month of April at Shang Palace | Shangri-La Singapore

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!

Address: Shang Palace
Shangri-La Singapore
22 Orange Grove Rd
S 258350
Website: https://www.shangri-la.com/singapore/

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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.

Read more: [SG EATS] Spring Dinner IMUA Tasting Menu at Butcher’s Block – A Hawaiian Culinary Journey

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.

Address: Butcher’s Block
Raffles Singapore
1 Beach Road
Singapore 189673
Website: https://www.butchersblock.com.sg/

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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.

Read more: Hey Kee (嘻記) HK Seafood Restaurant @ Former Singapore Badminton Hall – 10 New Dishes for Their 1st Anniversary

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!

Address: Hey Kee (嘻記) HK Seafood Restaurant
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
Website: https://www.heykee.sg/en_SG/

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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.

Read more: [SG EATS] A Min Jiang At Dempsey Six-Hands Anniversary Showcase -7 to 12 April 2025 | 18-course Gastronomic Journey

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.

Addresss: Min Jiang
7A & 7B Dempsey Rd,
Singapore 249684
Opening Hours: Monday to Sunday
Lunch & Dim Sum: 11:30AM – 2:30PM
Dinner: 6:30PM – 10:30PM
Website: https://www.goodwoodparkhotel.com/dining/min-jiang-dempse

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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.

Read more: [SG EATS] Sugarra at Hotel Michael, Resorts World Sentosa – Spanish Fine Dining by Chef Aitor

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.

Address: Sugarra
8 Sentosa Gateway, Level 1, Hotel Michael,
Singapore 098269
Tel: +65 6577 6448 / 6688
Opening Hours: Monday to Sunday: 6:00PM – 11:00PM

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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.

Read more: [SG EATS] Nómada at Keong Saik Road – A Contemporary Spanish Restaurant by Ex-Binomio Chef

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/

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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.

Read more: Fu Hui Gen Tang (福慧根汤) @ Thye Hong Centre –Taiwan’s 40-Year-Old Herbal Soup Restaurant

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, including tatami-style seating and 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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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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