HazelDiary

Four Seasons Hotel Singapore has teamed up with Candlenut, the world’s first Michelin-starred Peranakan restaurant to launch a specially crafted Peranakan Afternoon Tea at One-Ninety Bar. This limited time collaboration is available all weekends of April and end June 2021. Read More

*Update March 2022*

Finally made my way to Ipoh Tuck Kee Son 怡保德记仔炒粉 at Foch Road. I miss the legendary famous fried noodles yut kong hor in Ipoh that I had during my visit to Ipoh in 2019. Ever since their opening late last year, the queue is madness. I heard some queued for 2 hours for it. Thank god! We only queued for 10minutes and wait for 20 minutes for our food. It was a raining day after work on a weekday. Read More

HolyCrab has relocated to Arcade @ The Capitol Kempinski Hotel Singapore. The restaurant was previously located at Tan Quee Lan Street in 2017 and first began in 2009 as a private dining experience set in owner and chef Elton Seah’s home. With the new location, the restaurant also unveiled an array of new menu mainstays.
Crab lovers can add this in your list for a crab-tivating dining experience with HolyCrab new space and easily accessible via a walking distance from City Hall MRT Station. Read More

Your retirement years are the time to enjoy the fruits of your labour. After working tirelessly for 35 to 40 years, you can finally wake up late, enjoy relaxing meals, see the world, and spend quality time with family and friends. However, it is essential to note that this scenario is only possible if you prepared well for your golden years. Otherwise, you may end up working beyond retirement age and asking your adult children for money. Read More

I visited Enjoy Eating House & Bar located at Kam Leng Hotel sometime back before and this time round I am here at their second outlet at Stevens Road. This new space has bigger seating capacity and with colourful interior design to welcome customers. There is also FREE parking available. The restaurant is a modern Zi Char with a touch of Thai cuisine. Reason being is that owner and Chef Joel spent a year in Thailand to study the culinary and blend into the lifestyle of the locals there. Read More

Si Chuan Dou Hua at TOP of UOB Plaza and PARKROYAL on Beach Road are having two poultry centric dining promotions from March till June 2021. Fans of Roasted Peking Duck will rejoice because you will get to enjoy FREE Flow for this dish at Si Chuan Dou Hua at TOP of UOB Plaza while chicken lovers will get their craving satisfy at PARKROYAL on Beach Road. Read More

My last visit to The Bravery was at their previous location at Horne Road. Oh boy! Time flies! and they are reopen the new location at Amoy Street. The Muslim-owned restaurant is now located at a two-storey conservation shophouse along the Amoy Street neighbourhood. The first floor is where you can get your coffee fix and a variety of seating formats caters to different interactions whole the second storey houses The Bravery’s in-house bakery, which churns out fresh breads and baked goods daily. Read More

Window on the Park at Holiday Inn Singapore Orchard City Centre is a Halal-certified buffet that offers Asian favourites. For this month of March till 11 April 2021, the restaurant offers not only Asian favourites but also a sumptuous array of seafood as well. Read More

MOONBOW Restaurant located at Dempsey Hill is opened by Chef Heman Tan and Dylan Soh that specialises in modern European cuisine with an Asian influence. The restaurant has a beautiful main dining hall with an open concept kitchen where diners can have a full view during the dining session here. Read More

Wan Hao Chinese Restaurant is launching its Umami Eel Creations Menu from 1 to 30 April 2021. Instead of your usual take on eel in Japanese cuisine, you can enjoy this treasured delicacy found in traditional Chinese cuisine in China. It is also a superfood that is high in vitamins and other nutrients with health benefits. For the month of April, there will be a menu of eel-centric dishes (using salt water white eel and fresh water yellow eel), accentuated with aged-old Cantonese recipes and bespoke Cantonese cooking methods. Read More