HazelDiary

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.

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.

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Secure future cross-border payments by locking in exchange rates with forward contracts. Learn about the benefits, strategies, and booking process.

Businesses involved in international commerce have the ongoing issue of controlling currency risk. Exchange rate fluctuations may have an influence on profitability, making future costs and revenues harder to anticipate. Currency forward contracts allow firms to secure currency rates for future transactions, which reduces uncertainty. Locking in rates allows firms to manage foreign currency exposure, limit risks, and simplify planning. WorldFirst offers forward contracts, which allow businesses to protect themselves from unfavorable currency changes and provide consistent, predictable cash flows.

What Is a Forward Contract?

Definition of Forward Contracts

A currency forward contract is a deal wherein two parties agree to exchange a certain quantity of money at a later date using a set exchange rate. Unlike spot transactions, which require instantaneous exchange, forward contracts are completed at a later period, usually many months in advance. This contract enables firms to lock in the currency rate they will get, ensuring predictability for future transactions.

How Forward Contracts Work for Businesses

A common tool for businesses to manage their exposure to foreign exchange risk is currency-forward contracts. A forward contract may help a firm secure an exchange rate when making future payments abroad. This ensures that the company knows exactly how much the transaction will cost in its local currency, regardless of fluctuations in the market when it comes time to pay. By making exchange rate fluctuations less unpredictable, businesses may be able to better manage their budgets.

Key Features of Forward Contracts

Forward contracts contain numerous essential qualities that appeal to enterprises. First, they provide flexibility in terms of contract amount and length, allowing firms to lock in prices for up to 24 months. Additionally, currency forward contracts are customizable, enabling firms to choose fixed, flexible, or window forwards according to their requirements. Another advantage is the option to settle the contract on a certain future date, ensuring that it aligns with cash flow and payment obligations.

Benefits of Booking a Forward Contract

Predictable Cash Flow and Budgeting

The capacity to forecast cash flow and better manage budgets is one of the main advantages of scheduling a currency-forward contract. Businesses may plan for future payments without worrying about exchange rate fluctuations by acquiring a fixed exchange rate. Because firms are aware of the precise amount they will pay or receive in foreign currency, this predictability helps in working capital management. It also facilitates long-term planning and precise financial forecasting.

Mitigating Currency Risk and Volatility

Currency fluctuations may significantly affect a company’s financial performance, particularly when working with foreign suppliers or clients. By securing an exchange rate for future transactions, currency forward contracts help reduce this risk. This shields companies from unforeseen expenses by removing the uncertainty associated with volatile currency rates. Businesses may prevent the negative consequences of unfavorable currency fluctuations by acquiring a favorable rate beforehand.

Improved Competitiveness in Global Markets

Being able to accurately forecast prices and expenses is a competitive advantage in global marketplaces. Businesses may provide steady pricing to overseas customers by better managing their foreign exchange risk by booking a currency forward contract. A company may become more competitive as a result of this increased price stability, especially in sectors with narrow profit margins where even little changes in exchange rates may have a big effect.

How to Book a Forward Contract with WorldFirst

Steps for New Customers

New clients wishing to book a currency forward contract with WorldFirst will find the procedure easy and uncomplicated. Start by calling their staff at +65 6805 4380 to discuss your requirements. The WorldFirst staff will walk you through each phase, including analyzing your company’s needs and comprehending the currencies involved. To verify that the forward contract meets your business objectives, you should also check essential conditions such as the exchange rate, contract length, and initial margin requirements.

Key Terms to Consider Before Booking

Before you book a currency forward contract with WorldFirst, you should grasp the important terms. These include the currencies being exchanged, the transaction rate, and the contract’s term (duration). You will also need to decide if you want a fixed, flexible, or window-forward contract, depending on your company’s requirements. The initial margin, which is normally 5% of the contract’s notional value, should also be considered. Understanding these phrases will assist in ensuring that the contract is appropriate for your company.

Process for Existing Customers

It is significantly simpler for current WorldFirst clients to purchase a currency forward contract. Simply contact their staff at +65 6805 4380, and they will walk you through the procedure. Existing clients will also benefit from precise margin requests, especially if the exchange rate fluctuates considerably throughout the course of the contract. This ensures that companies are informed of any new obligations and promotes openness throughout the contract’s lifecycle.

Conclusion

Currency forward contracts provide firms with an effective tool for managing currency risk and securing exchange rates for future transactions. Locking in rates allows firms to estimate cash flow, limit the consequences of currency fluctuation, and boost worldwide market competitiveness. Whether you are a new or old client, WorldFirst makes it simple to book a forward contract that matches your specific requirements. Forward contracts provide a strategic advantage in international commerce by allowing you to lock in rates for up to 24 months.

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.

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.

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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.

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.

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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.

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.

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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.

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. .

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Guohua Street (国华街) is a bustling food street in Tainan offering a taste of the city’s rich culinary heritage. Just a 30-minute walk from Silks Place Tainan, this historic street is lined with local eateries, food stalls, and traditional snacks, making it a must-visit for food lovers.

A mere 1.5-hour ride from Taipei via the High-Speed Rail makes Tainan an easy escape for travelers seeking to explore the past while enjoying the convenience of modern-day amenities.

TIPS: You can always pre-purchase your train ticket here.

Here are six must-try eats when exploring Guohua Street:

1. 阿松割包 (Ah Song Gua Bao)

This renowned stall is known for its Taiwanese-style “gua bao” (割包), often called the Taiwanese burger. The pillowy steamed bun is stuffed with braised pork belly or lean pork, then topped with pickled mustard greens, crushed peanuts, and cilantro for a well-balanced flavor profile. Ah Song Gua Bao is a great example of this, offering pork buns that are noticeably sweeter than the ones I tried in Taipei. They come with pickled mustard greens, pickled radishes, and a generous amount of sweet, peanutty sauce.

2. 石精臼蚵仔煎 (Shijingjiu Oyster Omelette)

A beloved Tainan street food, this oyster omelette features plump, fresh oysters combined with sweet potato starch and eggs. Followed by pan-fried until crispy and topped with a sweet-savoury sauce. Made to order, it’s a popular and essential dish for locals to enjoy.

3. 一味品碗粿 (Yi Wei Pin Wa Gui)

Wa Guei (also known as Wagui or Wha Guey) is a beloved Taiwanese snack, commonly referred to as bowl rice cake. This savoury dish is a staple in traditional eateries across Taiwan, with Tainan being especially renowned for its version. Yi Pin Wei, which earned a spot on the Michelin Bib Gourmand list in 2022, is a local favourite. The owner, who previously worked at Fu Sheng Hao—another famous bowl rice cake shop run by relatives—established Yi Pin Wei in 2013.

Wa Gui (碗粿), Tainan’s unique take on steamed rice pudding, is made from rice flour and topped with minced pork, dried shrimp, and soy sauce, creating a rich and flavourful dish. Known for its smooth texture and perfectly seasoned toppings, this shop has become a standout in the area.

4. 永乐虾仁肉圆 (Yongle Shrimp and Meat Rice Dumplings)

A unique take on the traditional “rou yuan” (肉圆), these translucent dumplings are stuffed with shrimp and minced pork, then steamed and served with a special sweet-savoury sauce. The combination of soft, chewy dumpling skin and juicy filling makes this a local favourite.

5. 春哥嗲 (Chun Ge Fritter Pancakes)

If you’re looking for a crispy snack, Chun Ge’s deep-fried pancakes (嗲) are a must-try. These savoury fritters come in various fillings, including seafood, vegetables, and cheese, making them a crispy, indulgent treat.

6. 修安扁擔豆花 (Xiu An Tofu Pudding)

End your food tour with a refreshing bowl of “dou hua” (豆花), a silky-smooth tofu pudding served with toppings like red beans, peanuts, or taro balls. This shop is known for its delicate texture and light sweetness, making it a perfect dessert after a savoury feast.

Guohua Street is a paradise for food lovers. You can find everything from traditional Tainan specialties to nostalgic street snacks. Whether you’re a first-time visitor or a seasoned foodie, this lively street is a must-explore spot for an authentic taste of Tainan!

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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.

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.

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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.

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

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

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

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

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

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

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

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

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

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

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

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

Sharing the dishes that we tried during our dinner session:

Chen’s Pork Shumai S$9.90

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

XXL Szechwan La Zi Ji S$17.90

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

Signature Mapo Tofu – Red, White, or Jade

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

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

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

Poached Fish Fillet in Golden Broth S$24.90

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

Szechwan French Beans & Mushrooms S$13.90

Wok-fried minced pork and mushrooms with Szechwan spices.

Szechwan Spiced Chahan with Sakura Shrimp S$13.90

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

Double Boiled Pear S$6.90

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

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

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