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Singapore’s food scene has just gotten spicier with the arrival of CHEFLAM’S Sichuan Cuisine, the first overseas outpost of the celebrated Master Chef Lam Shan. Renowned for his unparalleled expertise in Sichuan Dongpo cuisine, Chef Lam Shan brings over 40 years of culinary mastery to Guoco Tower, delighting food lovers with bold flavours, meticulous craftsmanship, and a fresh take on traditional Sichuan dishes.

Read more: [SG Food]:CHEFLAM’S 兰堂川菜 by Chef Lam Shan’s Sichuan Cuisine: A Celebration of Authentic Sichuan Flavours

Get charmed by the iconic panda perched playfully atop the entrance wall. The restaurant features both indoor and outdoor seating, offering a casual yet modern setting adorned with panda-themed artwork, paying homage to the brand’s Sichuan roots.

CHEFLAM’S menu features over 20 iconic Sichuan dishes, with highlights that showcase the depth and complexity of Sichuan flavours. Here are some of the dishes we tried:

Cherry Tomatoes in Osmanthus Honey 

Kick start with light and refreshing palate cleanser dish. 

Gold Medal Kung Pao Chicken

A hallmark of Sichuan cuisine, this dish features smoky, spicy dried chilies complemented by a hint of tangy sweetness. The perfect balance of flavours and textures. This dish also earned the Gold Award at the World Sichuan Cuisine Cooking Skills Competition.

Dongpo’s Golden Soup with Pickled Fish

A comforting bowl of premium Sichuan pickled vegetables, tender fish slices, and a golden broth simmered with yellow split peas and chicken stock for over six hours. Each sip is a harmonious blend of tanginess and umami.

Chowhound Beef in Cloisonné Pot

A signature dish from Leshan, featuring tender beef slow-cooked for 24 hours in a fragrant medicinal broth infused with 21 herbs and spices. The soup is light yet rich in flavour, complemented by a side of handcrafted Sichuan chili powder. This dish pays homage to the rich and vibrant food culture of Sichuan.

Geleshan Laziji

Famous for its crispy chicken pieces tossed with three varieties of premium chilies, this dish packs a fiery, aromatic punch that’s irresistibly satisfying and undeniably shiok.

Lam’s Signature Dongpo Pork

A labour-intensive dish featuring pork belly braised for 12 hours to achieve melt-in-your-mouth tenderness, combining traditional techniques with bold Sichuan flavours.

Sizzling Seafood Crispy Rice

Set to debut after February 2025, the Sizzling Seafood Crispy Rice was a standout dish during the evening. Featuring a crisp rice shell expertly cracked by the staff tableside, it proved to be a crowd favourite. This dish features a crisp rice shell that the staff expertly crack open tableside, revealing a flavorful medley of seafood such as prawns, abalone, and vegetables in a savory sauce.

Weekend Promotions to Celebrate the Launch

To celebrate its grand opening, CHEFLAM’S is offering an exclusive weekend promotion from 25 January to 16 February 2025. Diners can enjoy 50% off one signature dish every Saturday and Sunday (terms apply), making it the perfect time to indulge in Chef Lam’s award-winning creations.

While I’m not usually a fan of spicy food, I found some dishes enjoyable and think it’s a great opportunity to explore new culinary experiences. With its central location right above Tanjong Pagar MRT, Cheflam’s offers reasonably priced dishes that cater to those who appreciate Sichuan flavors but prefer a milder approach, making it a great option for those looking to satisfy their cravings in a convenient spot.

Address: CHEFLAM’S 兰堂川菜
Guoco Tower #01-12,
5 Wallich Street
Singapore 078883

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Shisen Hanten by Chen Kentaro, Singapore’s highest-awarded Chinese restaurant with 1-Michelin star, has officially reopened at Hilton Orchard Singapore on 16 December 2024 after an extensive five-month renovation. Renowned for its Chuka Szechwan Ryori — a refined interpretation of Szechwan cuisine with Japanese influences. The refreshed restaurant now boasts an elevated dining experience with a revamped interior and menu.

Read more: [SG EATS] Shisen Hanten by Chen Kentaro Reopens with Elevated Dining Experience

We dined here after the revamp and were treated to a menu that beautifully blends signature dishes with new creations. Each dish celebrates the restaurant’s Chuka Szechwan Ryori heritage while incorporating innovative techniques and premium ingredients. Here are the highlights from our experience.

Monkfish Xiao Long Bao

We began with a seasonal exclusive from the Chef’s Table Experience — the Monkfish Xiao Long Bao. This indulgent dumpling features a decadent filling of monkfish liver and minced pork, paired with grated daikon purée and a side of mala sauce. Each bite delivers a delightful harmony of textures and umami-rich flavours. It is transforming the classic xiao long bao into a luxurious treat. Be sure to enjoy it while it’s hot to fully savour its exquisite taste.

Peking Duck Roll

Shisen Hanten’s Peking Duck Roll offers a delightful twist on the traditional favorite. Succulent slices of Peking duck are wrapped in a soft steamed pancake along with apple slices, cucumbers, and spring onions. The roll is then lightly pan-fried, adding a crispy texture that contrasts beautifully with the tender duck and fresh accompaniments. It’s so delicious that one piece is simply not enough.

Shisen Hanten Five Signature Appetisers

This platter highlights the restaurant’s mastery in crafting a variety of bold and flavorful starters. It includes Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, Mushroom (replacing Angel Prawn due to my prawn allergy), Tofu and Century Egg, and Char Siew, each accompanied by expertly crafted sauces like Tang Cu ,La Jiao You , and Dou Ban Jiang .

Foie Gras Chawanmushi with Alaskan Crab

A must-try at Shisen Hanten, the iconic Foie Gras Chawanmushi is elevated with the addition of sweet Alaskan crab meat and roe. The rich, velvety custard perfectly complements the delicate crab, resulting in a luxurious, heartwarming dish that truly reflects the restaurant’s philosophy of cooking “from the heart.”

Steamed Kinmedai with Hot and Sour Sauce and Fresh Yuba

A fresh addition to the menu, the Steamed Kinmedai (golden eye snapper) is paired with a tangy hot and sour sauce made from Hainan pickled chilies. This dish beautifully blends Japanese and Chinese flavors, offering a unique twist on Chuka cuisine and providing a refreshing new taste experience.

Szechwan-style Stir-fried Hokkaido Mangalica Pork (Chengdu Style)

This dish features twice-cooked Hokkaido Mangalica pork stir-fried with Japanese garlic shoots. Guests can choose between the bold Chengdu Style, made with fermented broad bean chili sauce (Dou Ban Jiang), or Chen Kenmin’s Style, which incorporates Japanese ingredients. This dish is a tribute to the foundations of Chuka cuisine, beautifully balancing tradition with innovation. Best enjoyed with a bowl of white rice for the perfect pairing.

Wagyu Beef Tendon Chen’s Mapo Tofu

A signature legacy dish, Chen’s Mapo Tofu is elevated with the addition of wagyu beef tendon, adding a creamy richness to the traditionally spicy tofu. The fermented Dou Ban Jiang lends depth and authenticity to the dish, making it both comforting and satisfying. While the wagyu beef tendon provides a luxurious touch, I found the mapo tofu itself already delicious on its own — for my personal preference, the beef tendon could be optional. Regardless, it’s a dish best enjoyed with a bowl of steamed rice for the perfect balance.

Szechwan Jelly with Seasonal Fruits

To conclude the meal, we enjoyed a refreshing dessert of Szechwan Jelly paired with sweet seasonal persimmons. The light and smooth jelly offered a perfect contrast to the richness of the earlier dishes, while the persimmons added a delightful bite and texture. Love it!

The reopening of Shisen Hanten by Chen Kentaro marks a thrilling new chapter for the restaurant, blending modern elegance with the essence of its Chuka Szechwan Ryori heritage. The refreshed interiors create a contemporary, welcoming atmosphere, setting the stage for elevated dishes that honour tradition while pushing creative boundaries. The Chef’s Table is offering seasonal creations, adds an exclusive touch for those seeking a unique dining experience. Personally, the transformation from the previous Shisen Hanten to this more refined version enhances not only the visual appeal but also the depth of flavors and overall dining experience.

Address: Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35, 333 Orchard Road, Singapore 238867
Website: https://shisenhanten.com.sg/

Opening Hours:
Daily: 12:00PM – 3:00PM | 6:00PM – 10:00PM

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Golden Peony at Conrad Centennial Singapore has just unveiled an extraordinary new menu crafted by Executive Chinese Chef Ku Keung, celebrated for his dedication to authentic Hong Kong Cantonese cuisine. The new menu is officially launched on 11 October 2024. Expect a refined revival of timeless Hong Kong Cantonese classics, balancing traditional techniques with a contemporary edge.

Read more: [SG EATS] Golden Peony at Conrad Centennial Singapore’s New Menu: A Tribute to the Rich Heritage of Hong Kong Cantonese Cuisine

Here are the dishes we tried during our lunch session with them.

Steamed Beef Ball

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Steamed beef ball with water chestnut and aged mandarin orange peel. This hand-minced, chilled, and expertly beaten beef creation pays homage to retro Hong Kong dim sum, delivering a soft yet springy texture enriched by the warmth of mandarin orange peel. The subtle aftertaste of the orange peel lingers pleasantly on the palate.

Dry-fried Sweet and Spicy Szechuan Style Shaved Beef

The dry-fried sweet and spicy Szechuan style shaved beef is a Sichuan-inspired delicacy where tenderloin is sliced paper-thin, air-dried, and then deep-fried to a delicate, translucent crisp. Coated in a mala sauce, each bite offers a balance of heat and savouriness, perfect for diners seeking a bit of spice. It is simply addictive.

Plant-based Lion Head Ball

The plant-based lion head ball is a delightful vegetarian alternative to the traditional meat-based version, offering a hearty and flavourful experience. Made from a blend of plant-based ingredients, the lion head ball retains the satisfying texture and taste of its meat counterpart, with a savoury umami profile. It’s carefully seasoned with spices and herbs to enhance the flavours, creating a rich and comforting bite. The winter melon gives a refreshing and light taste to balance the dish.

Panko-crusted Crab Meat on Crab Shell

The panko-crusted crab meat on crab shell from the main menu brings back a classic Cantonese seafood gratin with a delightful twist. Golden brown and perfectly crispy, this dish showcase fresh flower crab meat blended with mushrooms and onions ,encased in fine breadcrumbs. The dish is paired with a house-blended vinegar dip. The subtle tang adds an extra layer of flavor, making this luxurious dish feel like an everyday indulgence at Golden Peony. From its elegant gold plate presentation to its robust flavors, this was one of our favourites of the meal.

The Alder Wood Smoked Fried Pomfret with Chinese Spice Glaze

This dish offers a dramatic and interactive dining experience. Presented theatrically, the pomfret is expertly sliced and deboned into fillets, allowing everyone to easily enjoy the tender, flaky fish. The delicate smokiness from the alder wood adds a deep, aromatic profile that beautifully complements the rich flavors of the Chinese spice glaze, creating a harmonious balance of smoky, savory, and subtly sweet notes.

Imperial Poached Chicken with Sand Ginger

Chef Ku’s dedication to tradition shines in the Imperial poached chicken with sand ginger. This refined take on a 1960s Hong Kong street food classic features kampung chicken poached in an abalone-infused brine and seasoned with sand ginger and dried shrimp. The fragrant sauce, thickened from the cooking juices, captures the simplicity and depth of Cantonese flavours. Unlike the typical kampong chicken, we’ve tasted locally, this version offers a distinct Hong Kong-style flavours that stands out.

Braised Glutinous Rice with Sliced Fish Maw

Braised Glutinous Rice with Sliced Fish Maw is another highlight of the meal. This refined version of glutinous rice has a creamy, risotto-like texture, achieved by slow-braising the rice in an abalone stock made over several hours with chicken, pork, ham, and chicken feet. Enhanced with premium ingredients like sea cucumber, fish maw, and conpoy, this dish is a testament to the artistry of Cantonese slow cooking and luxurious flavors. Chef’s meticulous preparation truly shines here.

For dessert, Golden Peony presents a Double-Boiled Osmanthus with Tang Yuan and Chilled Osmanthus Jelly with Wolfberries. The dessert highlights traditional ingredients like fermented rice wine and osmanthus flowers, creating a sweet, fragrant finish that complements the Cantonese meal experience.

Golden Peony’s new menu is a masterful blend of tradition and innovation, inviting diners to experience the best of both worlds. With Chef Ku Keung’s meticulous approach to Cantonese classics, each dish tells a story of culinary craftsmanship that spans generations. Whether you’re revisiting cherished flavours or discovering the depth of Hong Kong’s culinary heritage for the first time, Golden Peony offers an unforgettable dining experience that transcends time, allowing you to savour the past while embracing the future of Cantonese cuisine.

Address: Golden Peony
2 Temasek Boulevard,
Level 3 Conrad Centennial Singapore, Singapore 038982
Website: http://www.conradcentennialsingapore.com/golden-peony
Opening Hours:
Weekday Lunch: Mondays to Fridays, 11:30AM to 2:30PM
Weekend Lunch: Saturdays and Sundays, 11:30AM to 3:00PM
Dinner: Daily, 6:30PM to 10:30PM

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Goodwood Park Hotel is thrilled to unveil a new chapter in its illustrious culinary journey with “Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters.” Following the success of last year’s “10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics,” this event promises to elevate the gastronomic experience to new heights.

Read more: [SG Food] Min Jiang | Goodwood Park Hotel Reimagined: An Exquisite Showcase by Four Culinary Masters

For one exclusive week from 22 to 28 July 2024, the hotel will unite the culinary talents of renowned celebrity chef couple Sam and Forest Leong with its very own Master Chefs, Chan Hwan Kee of Min Jiang and Goh Chee Kong of Min Jiang at Dempsey.

Sam and Forest Leong, the dynamic duo known for their innovative cuisine, previously helmed the One Michelin Star Forest Restaurant. Their impressive culinary achievements have distinguished them in the gastronomic world, and their participation in this showcase is eagerly anticipated. Diners can look forward to a refined gastronomical experience that promises to tantalize taste buds and intrigue the palate.

Here are the dishes we enjoyed during the dinner session:

A Sea of Treasures -Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamon Iberico by Chef Sam Leong.

The Ocean’s Embrace -King Crabmeat in Light Curry Sauce with Seasonal White Asparagus by Chef Forest Leong. This dish, inspired by the classic Thai crab curry stir fry, or pu pad pong garee, featured plump and juicy crabmeat perfectly balanced with white asparagus.

A Dream So Deep – Slow-braised ‘Live’ South African Abalone in its jus by Chef Chan Hwan Kee.

The Perfect Calm – Typhoon Shelter Turbot Fish Fillet and Soft Shell Crab by Chef Goh Chee Kong. This dish, inspired by a Hong Kong favorite, was crispy and generously coated with garlic.

From the Prairies to Harmony – Slow-braised Wagyu Beef Cheek with Japanese Daikon by Chef Chan Hwan Kee. The wagyu beef cheek was tender, juicy, and perfectly executed.

Smooth as Silk – Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops by Chef Sam Leong. My version was replaced with scallops instead of shrimp balls, and it was equally comforting and flavorful. The combination of barley and congee was surprisingly harmonious.

Playground in My Mind – Crispy Crepes, Meringue, and Gold Laced Threads with Assorted Berries Gelato by Chef Forest Leong. This dessert was inspired by Khanom buang, a Thai street food snack, and featured a modern twist.

This collaborative culinary experience is a true testament to the chefs’ prowess and creativity, offering a unique opportunity to savor the best of their combined talents. Don’t miss this chance to indulge in an exquisite showcase that celebrates the art of fine dining at its best. Reserve your seats now and embark on a culinary journey like no other at Goodwood Park Hotel.

Address: Min Jiang

22 Scotts Rd,

Goodwood Park Hotel

Singapore 228221

Website: https://www.goodwoodparkhotel.com/dining/min-jiang

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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.’

Read more: [SG EATS] 8-Hands Cantonese Heritage Showcase at Man Fu Yuan Restaurant | InterContinental Singapore

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.

Address: Man Fu Yuan Restaurant

 80 Middle Road

Level 2 InterContinental Singapore,

Singapore 188966

Opening Hours: Monday – Sunday      12:00PM-3:00PM | 6:00PM-10:00PM

Website: https://singapore.intercontinental.com/dine/man-fu-yuan

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