Flutes, renowned for its long-standing presence at the National Museum of Singapore, has recently relocated to a historic heritage site at Guoco Midtown House, formerly a police station. Although the restaurant has been a fixture in Singapore’s dining scene for years, my first visit was an eye-opening experience.
The evening began with an array of snacks – BBQ Yumbah Abalone with Kombu Butter and Truffle, Potato Croquette with Bafun Uni and Oscietra Caviar, and Kangaroo Tartare with Beetroot and Goat’s Cheese. These offerings showcased Flutes’ adept fusion of Australian ingredients.
Opting for the dinner degustation menu at S$178+, we embarked on a journey of nine meticulously crafted courses. Each course was meticulously crafted, reflecting Chef’s dedication to harmonizing flavors and textures.
The Alaskan King Crab wrapped in avocado, horseradish, and dill provided a refreshing introduction that invigorated the palate.
<
The Aquna Murray Cod, accompanied by spring vegetables and smoked mussel butter, showcases its forgiving nature due to its oily content. Its moist, medium-textured flesh with large flakes and minimal bones delivers a clean, non-fishy flavor profile.
Celeriac with Manjimup Truffle and Langoustine, a standout for its nuanced sweetness and sophisticated presentation.
BBQ Zabuton Satsuma Gyu Skewer, featuring Kagoshima Prefecture Tajima beef, which melted in the mouth and paired surprisingly well with beetroot.
The pre-dessert of Jerusalem Artichoke Ice-Cream with Manjimup Black Truffle and Caramelized Milk Crumbs was a unique delight, while the Strawberry Pavlova with Calamansi Sorbet provided a perfect conclusion to the meal.
The meal concluded with a Petit Fours- Kaya Soy Bon Bon, Yuzu Jube, and Rojak Flower Macaron, each a tiny bite for a sweet ending.
For those looking to enhance their dining experience, an additional beverage pairing option is available for S$108++ per person, allowing guests to savor a selection of wines expertly chosen to complement each course.
Flutes at Midtown House is more than just a restaurant; it is a celebration of culinary artistry, heritage, and sustainability. Whether you are a long-time patron or a first-time visitor, the new location offers an experience that is both familiar and refreshingly new. With its commitment to impeccable dining and environmental responsibility, FLUTES continues to set the standard for a long-standing fine dining in Singapore.
Step into a realm where tradition meets innovation, where the essence of Cantonese cuisine is celebrated in a contemporary symphony of flavors. Man Fu Yuan, the esteemed Chinese Fine Dining restaurant at InterContinental Singapore, proudly presents its second edition of the highly anticipated 8-Hands showcase: ‘Echoes of Canton: Honouring Culinary Heritage.’
From April 1st to April 30th, 2024, indulge in a gastronomic adventure unlike any other as four masterful chefs – Pang Lu Tin, Fok Wing Tin, Peter Tsang, and Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan – join forces to curate an unforgettable dining experience. Drawing inspiration from the golden era of Cantonese cuisine, these culinary virtuosos will take you on a journey back to the nostalgic flavors of the 70s and 80s, reimagining classic dishes with a contemporary twist.
Here are the highlights from the limited-time menu dishes:
Beginning with Appertizers, we had the Chilled Lobster paired with Chicken Salad by Chef Pung Lu Tin, Chilled Mini Lotus Roots marinated with Orange Jus and Green Sichuan Peppercorn by Chef Aaron Tan and Spinach Roll filled with Seaweed and Tobiko, accompanied by Siracha Aioli by Chef Peter Tsang.
As the meal progresses, savor indulgent soups that pay homage to Cantonese culinary traditions. We had the Braised Seafood Bisque with Fish Mouth, Bamboo Pith by Chef Fok Wing Tin. It offers a light, comforting essence, perfectly balanced with a delicate yet satisfying texture.
Experience the tantalizing flavors of the Crispy Cod Fish Stuffed with Caviar by Chef Peter Tsang. This dish offers a symphony of tastes, with the crispy exterior of the cod fish giving way to succulent, tender flesh within. Each bite is elevated by the luxurious burst of flavor from the caviar, creating a harmonious balance of richness and delicate seafood essence that tantalizes the palate and leaves a lasting impression of indulgence.
Chef Aaron Tan’s Wok-fried Venison Cube with Ginger, Lemongrass, and Black Pepper Sauce served in claypot presents a captivating blend of tastes. It harmonizes the robust essence of venison with the aromatic notes of ginger and lemongrass, all heightened by the piquant allure of black pepper sauce.
Braised 18-19 Head Dried Abalone with Giant Grouper Skin, skillfully prepared by Chef Pung Lu Tin. This dish offers a taste sensation that is unparalleled, with the rich umami of the dried abalone perfectly complemented by the delicate essence of the giant grouper skin.
Indulge in the savory delight of Chef Peter Tsang’s Wok-fried Crispy Rice with Prawns, Mushroom, and Scallion. This dish tantalizes the taste buds with its expertly crafted combination of flavors and textures. The crispy rice offers a delightful crunch, serving as the perfect canvas for succulent prawns, earthy mushrooms, and aromatic scallions.
Leave space for dessert as Chef Aaron Tan introduces his Warm Roasted Peanut Rice Cream with Superior Red Bird’s Nest, a luxurious conclusion that harmonizes sweetness and richness flawlessly. This decadent treat tantalizes the palate with its comforting warmth and indulgent textures. The roasted peanut rice cream envelops the palate in a cozy embrace, while the addition of superior red bird’s nest adds a touch of opulence.
For those who appreciate the intricacies of Cantonese cuisine or those craving an exceptional dining adventure, the 8-Hands Cantonese Heritage Showcase at Man Fu Yuan guarantees an unforgettable dining experience.
Secure your reservation today and prepare to be transported on a culinary voyage through the ages, where the fusion of tradition and innovation is celebrated in every dish.
Embark on a delightful journey of joy and savor the vibrant flavors of Holi – India’s Festival of Colours, surrounded by cherished company at the iconic Tiffin Room in Raffles Hotel Singapore. From 18 March to 31 March 2024, Chef de Cuisine Kuldeep Negi presents the exclusive limited-time menu, ‘The Wondrous Flavours of Holi’.
This carefully curated selection caters to both vegetarian and non-vegetarian preferences, with the option for a wine pairing to elevate your celebratory experience. The lunch and dinner menu are priced at S$132++ per guest, while those seeking a refined touch can opt for alcoholic beverage pairings (2 glasses) at S$58++ per guest or (4 glasses) at S$98++ per guest. A dedicated Vegetarian Menu is also available.
Chef Kuldeep’s Welcome sets the tone with Dahi Gujia, featuring stuffed yellow lentil dumplings with sweet yogurt, tamarind, and spicy mint chutney. The dumplings are filled with a nutty filling and topped with flavorful thick yogurt and chutneys for a delightful combination of textures and tastes.
The culinary journey continues with Achari Murgh Tikka Kathi Roll – a pickled spicy tandoori-grilled chicken wrap with beetroot, radish, and onion salad before moving on to the mains. Personally, I enjoyed the impeccable balance of flavors and textures achieved with the thoughtfully chosen ingredients in this dish.
Transitioning to the main course, elegantly presented in their signature dabba, and served in gleaming copper tiers. We delighted in the Tawa Masala Fish – a pan-seared black cod infused with a special blend of spices, onion, and tomato masala. This dish is not only satisfying and nutritious but also bursts with authentic Indian flavors. The chef’s selection of fish for this year’s menu is truly commendable.
The Murgh Madras presents boneless chicken leg in curry leaves, fresh coconut, mustard seeds, and spices. This flavorful dish is a perfect blend of richness and satisfaction, boasting deep and robust flavors.
Pahadi Gosht offers a Himalayan-style lamb chop curry with fresh herbs and spices. The lamb emerges incredibly tender, while the curry exudes a delightful earthy flavor derived from the bones.
Accompany these delights with Shahi Dal – yellow lentil curry with black beans and red kidney beans. The velvety, creamy texture of the lentil’s pairs exceptionally well with naan.
Next, we have the Tomato Mint Pulao – Fragrant and tasty Indian basmati rice with fresh tomato, mint, and cardamom. This rice serves as an excellent accompaniment to all the rich gravies, making it the perfect carbohydrate addition for the evening.
The meal concludes on a sweet note with the delectable trio of desserts: Makai Halwa, Gujia, and Gur Para – sweet corn halwa, traditional sweet dumplings stuffed with coconut and dried fruits, and jaggery bites, respectively. While the sweetness might be on the intense side for my taste, it is characteristic of the typical sweetness found in Indian desserts.
Immerse yourself in the spirit of Holi and celebrate the festival with an unforgettable culinary experience at Tiffin Room. Returning to Tiffin Room is always a delight, and their highly recommended wine pairing adds a perfect touch to the overall experience, creating an ideal complement to the exquisite dishes.
Conveniently located on Arab Street, Beyond The Dough stands out as a vibrant addition to the local dining scene. More than just a pizzeria, it seamlessly blends traditional techniques with modern flair while remaining true to the essence of exceptional pizza.
Address: Beyond The Dough Pizzeria
150 Arab Street
Singapore 199832
Opening Hours: Monday to Saturday | Lunch: 11:45AM to 15:00PM (13:45PM Last Order) | Dinner: 17:00PM to 23:00PM (21:45PM Last Order)
The Silken Tofu with Pumpkin and Crabmeat ( S$18.90++), featuring sweet golden pumpkin from Taiwan. This dish provides a lighter option, though a bit more crabmeat would have enhanced the dish.
The Crispy Eggs with Black Sesame Oil (S$16.90++), a Taiwanese household favorite, featured four fried sunny-side-ups cooked in a sweet-savory sauce with Taiwan-imported black sesame oil. Delightful combination of runny yolks and crispy sides in a sweet-savory sauce, though some might find the price a bit steep.
Another noteworthy dish is Ah Ma’s Rice Vermicelli and Taro Soup (S$19.90++/ S$32.90++ ). This dish features fine rice vermicelli from Xin Zhu, immersed in a flavorful pork bone broth. The soup is complemented by sliced pork belly, lala, shiitake mushrooms, and sweet taro chunks. To my delight, the rice noodles maintained a pleasing firmness despite being immersed in the piping-hot soup – a welcome surprise for someone who dislikes soggy noodles. The full-bodied broth struck a perfect balance, not overly salty, allowing me to savor every bit of it with a satisfying slurp.
The restaurant’s ambiance accommodates up to 120 diners, with open and spacious seating, including private dining rooms for more intimate gatherings. While the middle seats lack some intimacy, the booth seats on the side provide a cozier atmosphere. Located conveniently at Leisure Park Kallang, a short walk from Stadium MRT Station, Song Yue Taiwan Cuisine offers a homely and well-executed dining experience with reasonable prices – making it a worthy choice for a family meal.
Address: Song Yue Taiwan Cuisine
5 Stadium Walk
#01-38/39 Leisure Park Kallang
Singapore 397693
Opening hours: Sunday-Thursday 11:30am to 3:30pm | 5:00PM to 9:00PM
Friday-Saturday 11:30AM to 3:30PM | 5:00PM to 9:30PM
Tel: 6988 3322Follow me on Facebook and Instagram for insta updates
Araya located at Mondrian Singapore Duxton stands out as the first fine-dining South American establishment in the city. The restaurant emphasis on Chilean South Pacific cuisine infused with indigenous and Japanese ingredients. It is the latest addition to the Culinary Arts Group, which also boasts Michelin-starred Japanese restaurant Hamamoto and popular open-fire grill eatery, Revolver.
Situated within Mondrian Singapore Duxton, Araya is a cozy 30-seater space led by the culinary expertise of Michelin-starred Chef Francisco Araya and Chef Fernanda Guerrero. The main dining area features a 12-seat rose quartz counter that provides an intimate view of the chefs at work. For large groups, there is also a private room available with a minimum spending requirement of S$4,000.00++.
Araya offers a singular dining experience with its Menu Degustacion prices at S$298++ per person tasting menu for dinner along with a vegetarian option, Menu Vegetariano at S$298++ per person. The courses showcase a fusion of South American flavours with Japanese elements, and a wine pairing option is also available.
We started off with a series of snacks including Ama Ebi Tomato Meringue, Tepache (fermented pineapple juice), and Corn Flan with Murasaki uni marinated in white shoyu.
The bread course, La Panera introduces three distinct Chilean breads- Marraqueta, Chapalele and Chorizo.I enjoyed the trio freshly baked bread complemented by Butter Merken, a Uruguayan butter infused with merken.
Following the bread course, the refreshing Ceviche features Hokkaido scallops marinated in shio koji with tiger’s milk sorbet and a medley of flavours.
The Causa course presents Araya’s take on potatoes and caviar, incorporating oca,yellow chillies and lightly smoked chutoro.
A standout dish is the Moqueca, a traditional Brazilian fish stew featuring gently poached kinki fish with a flavorful moqueca sauce made from kinki bones, palm oil, and coconut milk. Interesting!
The following course features exquisite harmony of 154 days aged Ecuadorian cacao. It’s rich and velvety taste perfectly complementing the succulent essence of Bresse pigeon intensifying the richness of flavors.
Transitioning to the “Sunday Lunch” segment, highlighting the traditional Chilean snack, the Empanada takes center stage. Crafted with wagyu beef, it is elegantly adorned with a pebre gel (a Chilean condiment typically comprising coriander and/or parsley) and delicate micro herbs on top.
For the final savory course, we had Picana presenting Wagyu beef with vibrant chimichurri sauce.
Palate cleanser before moving on to our sweet treats.
The dessert experience unfolds in three acts. The first, Desierto Florido features crushed honey orange meringue, chirimoya alegre espuma, and mango-pineapple-infused orange flan.
Antarctica, the second dessert offers goat’s milk ice-cream, crispy milk, cinnamon anglaise, Patagonian blackberries, and dulce de leche.
The grand finale Carrito De Dulces involves a dessert trolley presenting single-origin chocolates from South America for patrons to choose from. We get to choose whichever type of chocolate from the dessert trolley.
While unfamiliar to many, Chilean cuisine takes center stage at Araya offering a refreshing addition to Singapore’s dining scene. The carefully crafted dishes, attentive service, and unique flavour combinations position Araya as a strong contender for a Michelin Star in the future. I would recommend giving it a try for an exquisite dining experience.
Address: Araya Mondrian Singapore Duxton 83 Neil Road, #01-08 Singapore 089813 Tel: +65 8870 0871
Opening Hours: Tuesday to Saturday 6:00PM to 11:00PM (Last order at 9:00PM) Closed on Sunday & Monday
Abura Kappo is a new dining concept within the renowned Hashida Singapore that offers a unique and innovative dining experience. Nestled along the vibrant Amoy Street, Abura Kappo shares the same entrance as Hashida Singapore, which is helmed by chef Kenjiro “Hatch” Hashida. Having recently unveiled its doors last December, Abura Kappo introduces a captivating fusion of creativity and tradition, all centered around the element of oil.
There are three private dining rooms available- Room A which accommodates 12 guests, Room B with a capacity for 7 guests , and Room O (Abura Kappo) designed for gatherings of up to 6 guests. So to reach to the designated Abura Kappo room, diners will take a serene stroll down a zen lane within Hashida Singapore that adds an element of anticipation.
Abura Kappo’s fixed 13-course menu, priced at S$200++ per person, showcases a delightful blend of traditional Japanese flavors with a contemporary twist. Join me as I delve into the beautiful evening here.
Monaka
A crispy wafer filled with a creamy blend of blue cheese and Comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish.
Lamb x Squid
A surprising combination of fresh raw lamb paired with squid, accompanied by Hashida’s signature gin salt. I thought the combination was interesting and the chef has nailed it well.
Camembert
A delightful course featuring Camembert cheese tempura paired with the citrusy mint of kinome leaves. One of my favourite of the night.
Tuna Consommé
I was instructed to gently swirl the glass containing the tuna consommé, which I thought it was wine at the first place. The swirl is to allow the aromatic spring onion oil to meld with the essence of Japanese bluefin tuna. Splendid!
Managatsuo
Moving on to the Managatsuo, a dish spotlighting the silver pomfret. This delectable creation is served with two flavorful sauces – a zesty, homemade onion sauce and a rich tempura sauce.
Ebi Toast
Deviating from traditional bread with a savoury house-made tamagoyaki and angel shrimp paste. Visually pretty and flavours are on point.
Tebagyoza
A twist on Tebagyoza, featuring a crisp deboned chicken wing generously stuffed with glutinous rice and egg. It is inspired from Oyako-don dish.
Wagyu Beef Tempura
Hokkaido Tokachi Wagyu beef wrapped in green shiso leaf, deep-fried to perfection, and drizzled with a sauce made from balsamic vinegar and pomegranate juice. Give a dip with with the Sakura salt and red shiso (yukari) salt that served on the side for more flavours.
Duck Salad
A refreshing intermission in the culinary journey so far. This course features slices of succulent duck breast accompanied by pickled turnip and persimmon, offering a delightful blend of flavors and textures.
Soft Soba Taco
The Soft Soba Taco is a pleasantly surprising fusion dish that brings together a handmade buckwheat tortilla with a touch of sukiyaki inspiration
There are also inspirations from sukiyaki with the deep-fried cutlet of minced Wagyu topped with tofu emulsion and then drizzled over with egg yolk.
Oden Tempura
Oden Tempura takes inspiration from the Japanese classic, with radish and tomato stewed in dashi before being deep-fried to a golden perfection. This unique preparation is a first for me, and I must say, it’s surprisingly delightful.
Donabe
Presented in a donabe, the dish features plump, glossy, and sweet Nanatsuboshi short-grain rice, paired generously with a selection of fresh seafood. The bowl is accompanied by a trio of toppings and sheets of roasted seaweed. Among them is the Spicy Tuna, adorned with golden tempura crumbs; Prawn Tempura, served with tempura sauce resembling a mini tendon; and a mix of julienned radish, shiitake mushroom, spinach, and burdock root arranged in the style of Korean Kimbap.
The concluding savory course offers a playful DIY experience, allowing you to customize the donabe with condiments and accompanying ingredients to your liking.
Dessert
The dessert presentation unfolds in two parts. First, we had the shiitake mushroom-infused chocolate paired harmoniously with house-made vanilla ice cream, cleverly shaped to mimic a mushroom cap. Next is the slice of dried persimmon served alongside house-made matcha ice cream.
For those still craving more, ala carte add-ons such as Uni & Caviar Tempura, Ika & Caviar Tempura, and Kani Tempura are available.
Abura Kappo’s innovative approach to its “oil”-inspired menu, combined with unexpected twists and delightful flavors, offers a refreshing departure from traditional omakase experiences. The intimate setting and creative dishes make it a must-try for those seeking a fun and unique culinary adventure in the heart of Singapore.
![[SG Food] Flutes at Guoco Midtown House: A Culinary Journey Through Heritage and Innovation](https://hazeldiary.com/wp-content/uploads/2024/06/Flutes-Restaurant-Guoco-Midtown-House.jpg.webp "[SG Food] Flutes at Guoco Midtown House: A Culinary Journey Through Heritage and Innovation")
<
![[SG EATS] 8-Hands Cantonese Heritage Showcase at Man Fu Yuan Restaurant | InterContinental Singapore](https://hazeldiary.com/wp-content/uploads/2024/03/8-Hands-Man-Fu-Yuan-Restaurant-InterContinental-Singapore-Collaboration-672x372.jpg.webp "[SG EATS] 8-Hands Cantonese Heritage Showcase at Man Fu Yuan Restaurant | InterContinental Singapore")
![[SG EATS] Experience the Joy of ‘The Wondrous Flavours of Holi’ Menu at Tiffin Room, Raffles Singapore – Celebrating India’s Festival of Colours](https://hazeldiary.com/wp-content/uploads/2024/03/Tiffin-Room-The-Wondrous-Flavours-of-Holi-Menu-672x372.jpg.webp "[SG EATS] Experience the Joy of ‘The Wondrous Flavours of Holi’ Menu at Tiffin Room, Raffles Singapore – Celebrating India’s Festival of Colours")
![[SG EATS] Araya At Mondrian Singapore Duxton | South American Fine-Dining Cuisine With Chilean Focus](https://hazeldiary.com/wp-content/uploads/2024/02/Araya-South-American-Fine-Dining-Moqueca-a-traditional-Brazilian-fish-stew-672x372.jpg.webp "[SG EATS] Araya At Mondrian Singapore Duxton | South American Fine-Dining Cuisine With Chilean Focus")
![[SG EATS] Abura Kappo at Amoy Street | A Novel Restaurant-in-a-Restaurant Concept within Hashida Singapore](https://hazeldiary.com/wp-content/uploads/2024/02/Abura-Kappo-Amoy-Street-672x372.jpg.webp "[SG EATS] Abura Kappo at Amoy Street | A Novel Restaurant-in-a-Restaurant Concept within Hashida Singapore")
