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From 15 August to 15 September 2024, Xin Cuisine Chinese Restaurant invites you to embark on an extraordinary culinary journey with its unique Crocodile Gastronomy menu. Under the expert guidance of Chinese Executive Chef Kwan Yiu Kan, this exclusive menu features a range of exquisitely curated crocodile dishes that promise a wholesome and unforgettable dining experience.

Chef Kwan, a fervent advocate of healthy eating, recognized the nutritional benefits of crocodile meat and its rarity in Singapore’s culinary scene. His inspiration has led to the creation of a diverse array of dishes, each incorporating different parts of the crocodile to showcase its versatility and rich flavors.

Read more: [SG EATS] An Extraordinary Feast of Crocodile Gastronomy at Xin Cuisine Chinese Restaurant

The Menu Highlights

Double-boiled Crocodile with Loquat Soup 药膳川贝鳄鱼骨汤 -S$38 per person
Start your meal with the rich and aromatic Double-boiled Crocodile with Loquat Soup. This hearty dish features crocodile meat double-boiled to perfection and infused with loquat soup, known for its lung-nourishing and cough-alleviating properties. The result is a deeply umami taste that delights the senses.

Steamed Crocodile Paw with Sliced Mushroom and Chinese Preserved Ham 金华麒麟鳄鱼掌 – S$88 per portion
Next, experience the nuanced flavors of the Steamed Crocodile Paw with Sliced Mushroom and Chinese Preserved Ham. This dish features perfectly steamed crocodile paw atop sliced mushrooms and Chinese preserved ham, creating a silky and rich aftertaste that excites the palate.

Braised Crocodile Skin in Chef’s Spicy Sauce 川辣鳄鱼皮 -S$38 per portion
For spice lovers, the Braised Crocodile Skin in Chef’s Spicy Sauce is a must-try. Tender crocodile skin is skillfully braised for two hours to achieve a delicate texture that complements the bold and aromatic spicy mala sauce, providing an adventurous kick to your meal.

Braised Crocodile with Roast Pork and Beancurd 火腩豆腐焖鳄鱼肉 -S$42 per portion
Elevate your gastronomic journey with the Braised Crocodile with Roast Pork and Beancurd. This fusion dish features tender crocodile tail meat paired with marinated roast pork and fried beancurd. Enjoy the perfect blend of flavors and textures, best savored when served sizzling hot.

Crocodile meat is not for everyone; its unique slimy and jelly-like texture can be polarizing. However, when expertly combined with marinated roast pork and fried beancurd, it transforms into a delicious and savory dish. Beyond its distinctive taste, crocodile meat is low in fat, rich in collagen, and offers numerous health benefits. It is known to soothe asthma, dissolve phlegm, alleviate coughing, and moisturize the lungs. Additionally, it nourishes the skin, enhances complexion, replenishes vital energy and blood, boosts physical strength, and dispels harmful moisture. Regular consumption of crocodile meat can be a valuable addition to a health-conscious diet.

IHG One Rewards Dining Privileges

IHG One Rewards members dining at Xin Cuisine Chinese Restaurant will enjoy 20% off a la carte orders and earn IHG One Rewards points. This offer is applicable for reservations made through email, phone, or the restaurant’s website only and cannot be combined with other promotions or offers.

For reservations and enquiries:

• WhatsApp: +65 9114 0258
• Phone: +65 3138 2530
• Email: atriumrestaurant.sinhi@ihg.com

Address: Xin Cuisine Restaurant
Holiday Inn Singapore Atrium
Level 4, 317 Outram Road
Singapore 169075
Website: https://singaporeatrium.holidayinn.com/xincuisine-hotel-chinese-restaurant

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Locanda, the latest addition to Singapore’s vibrant culinary scene, invites you to indulge in an authentic Italian dining experience. Nestled in the heart of Rowell Road, this charming restaurant brings the rich flavors and traditions of Italy to your plate.

At Locanda, each dish is crafted with hearty flavors and generous portions, encouraging a convivial dining experience. Chef Denis, hailing from Brescia in Lombardy, along with his experienced team from the Michelin-starred Buona Terra, including Head Chef William Bai and Sous Chef Anthony Chang, honors Italian roots with a menu that beautifully combines comfort and finesse. The focus on seasonal produce elevates simple dishes into exceptional culinary delights, inviting guests to celebrate the vibrant traditions of Italian cuisine.

Read more: [SG Food] Locanda -Italian Trattoria Concept By Michelin-starred Buona Terra

A delectable menu crafted with the finest ingredients and artisanal techniques. Here’s a glimpse of what we had during our dinner session:

Focaccia Bread, Casera Cheese, Lardo, Hazelnuts, Truffle, Honey  S$18.00++

Savor the richness of a toasted onion focaccia, generously topped with melted Casera cheese from Northern Italy, lardo, toasted Piedmont hazelnuts, truffle honey, and shaved black truffle. This focaccia is made from stone-ground 100% Italian wheat flour and braised red Tropea onions, a process that takes 6 to 7 hours to prepare and proof. The result is a delightfully crispy texture with a tender, airy crumb. Each bite offers a harmonious blend of savory lardo, creamy cheese, and the aromatic sweetness of truffle honey, creating a satisfying taste experience.

Focaccia, Scamorza, Black Pepper, Grilled Zucchini S$18.00++

This delightful dish features toasted onion focaccia topped with Artigiana smoked scamorza, grilled zucchini, and black pepper. The focaccia’s crispy exterior and soft, airy interior provide a perfect base for the rich, smoky flavor of scamorza cheese. The zucchini, grilled and marinated with oil, vinegar, and garlic, adds a tangy and slightly sweet flavor, complementing the cheese and enhancing the overall taste profile. The black pepper adds a hint of spice, balancing the dish with a satisfying depth of flavor.

Gnocco Fritto E Affettati S$15.00++/50g

Experience the classic Italian appetizer, Gnocco Fritto, served with a selection of premium cold cuts. The fried dough, made from a batter of milk, water, flour, beer yeast, honey, and salt, is prepared and fried to order, ensuring a fresh and crispy texture. The combination of textures and flavors creates a delightful contrast, making this a must-try dish for lovers of Italian cuisine.

Locanda Soft Roll with Eggplant, Tomato Dip S$8.00++

Enjoy a soft roll made with artisanal Italian Beppino Occelli butter, milk, stone-ground Italian wheat flour, Surgiva mineral water, mother yeast, and Sicilian salt. Baked to perfection, it’s served with a flavorful eggplant and sundried tomato dip.

Deep Fried Marinated Sardine, Onion and Raisin S$22.00++

Sardines are deboned, butterflied, and deep-fried to a golden crisp. Marinated with vinegar, braised onions, raisins, and pine nuts, they are served atop deep-fried polenta and finished with fresh mint.

Yellowtail, Lemon, Fennel Oil S$28.00++

Savor fresh yellowtail fillets, delicately sliced and dressed with a lemon dressing and sea salt. Served with a lemon puree made from blanched Amalfi lemon zest, this dish is topped with charred orange segments and finished with bronze fennel and dill oil.

Veal Eye Round, Tuna Sauce and Capers Berry S$24.00++

This dish features veal eye round, sous-vide for three hours and seared to perfection, served with a tonnato sauce made from mayonnaise, tuna, and capers. Garnished with caper berries, this dish offers a delightful blend of flavors and textures.

Tagliolini, Fresh Tomato, Crab, Lemon S$28.00++

Fresh tagliolini pasta is paired with a vibrant mix of fresh tomato, fish stock, lemon zest, and crab. The dish offers a delightful burst of freshness and a rich, satisfying taste, making it a standout choice of the evening

Malloreddus, Red Wine Octopus Ragu, Capers  S$28.00++

Enjoy malloreddus pasta with a rich octopus ragu, made from French octopus braised with celery, carrot, onion, red wine, and tomato paste. The dish is finished with capers, olive oil, and parmesan cheese. While it may not be my personal favorite, this dish is certainly worth trying if you enjoy these flavors.

Pappardelle Ragu Genovese, Mix Mushrooms  S$24.00++

This dish features pappardelle pasta paired with a rich Ragu Genovese, crafted from tender Australian beef cuts such as cheek, tongue, and ribs, braised with stock and tomato sauce. The result is a deeply flavorful, savory sauce with a melt-in-your-mouth texture. Complemented by a medley of braised seasonal mushrooms, the dish offers an enticing mix of earthy and robust flavors. This is my second favorite pasta choice, thanks to its hearty, comforting taste and satisfying texture.

Spaghetti ai Frutti di Mare S$118.00++ (Good for up to 4 pax)

A seafood lover’s delight, this dish features spaghetti tossed with a seafood tomato sauce and topped with an array of sautéed seafood including clams, lobster, scampi, red prawns, and Carabinero prawns.

Secreto Iberico Pork, Braised Endive, Apple S$39.00++

Spanish Iberico pork is brined, sous-vide, and grilled to perfection. Served with braised endives and apple sauce, this dish offers a harmonious blend of flavors.

Hanging Tender, Rucola & Parmesan  S$42.00++

Enjoy tender Australian hanging tender, simply seasoned and grilled, served with a beef jus, rucola salad, and Parmesan shavings.

Gelati & Sorbetti  S$9.00++/scoop

Made in-house, Locanda offers a daily selection of gelato and sorbet flavors, including vanilla, chocolate, hazelnut, pistachio, peach, strawberry, and orange. I tried the pistachio and pear flavors and loved their rich, satisfying taste. They make for a delightful and refreshing choice to end a hearty meal.

Sicilian Cannolo S$15.00++/2 pieces

End your meal with a classic Sicilian cannolo, filled with Artigiana ricotta from Puglia, Valrhona 55% chocolate, candied orange and lemon, and topped with ground Sicilian pistachio.

Locanda’s dedication to high-quality ingredients and traditional Italian techniques guarantees a memorable dining experience. Whether you’re enjoying a casual meal or celebrating a special occasion, this Rowell Road gem offers an authentic taste of Italy with every bite. With its affordable pricing, Locanda is an ideal spot for a delightful date night that won’t break the bank.

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Dining at an award-winning fine dining restaurant is always a treat, especially at a restaurant as renowned as Gunther’s. Since its establishment in 2007, Gunther’s has become synonymous with modern French fine dining, earning numerous accolades and widespread recognition over the years. At the helm is Chef Gunther Hubrechsen, the original creator of iconic dishes such as the Cold Angel Hair Pasta with Oscietra Caviar ©2005, Fine Apple Tart “aux Dragées”, Havana Rum Raisin Ice-Cream, and more. His impressive resume includes working as Sous Chef at the 3 Michelin Star L’Arpège and serving as Head Chef at Les Amis before opening his own establishment.

Read more: SG Food: Gunther’s Incredible Gourmet Set Lunch Starting from S$58++

Dining at high-end restaurants is often associated with a hefty price tag and reserved for special occasions and celebrations. However, Gunther’s is changing the game by offering a luxurious lunch experience at fantastic prices. With their 3-course and 4-course menus starting from just S$58.00++ per person, Gunther’s provides exceptional value for a premium dining experience. Located on Purvis Street, Gunther’s offers the best value-for-money luxury lunch in the Bugis/City Hall area through their Express Lunch and Chef’s Seasonal Lunch Menu.

We opted for the Chef’s Seasonal 3-Course Lunch Menu, which includes 1 starter of your choice, 1 main of your choice, 1 dessert, and petit fours.

Complimentary bread is served before our meal begins.

For appetizer, I had the signature Cold Angel Hair Pasta with Truffle and Caviar, while my friend selected the Gratinated Onion dish. The Cold Angel Hair Pasta with Truffle and Caviar is a light and refreshing dish, featuring delicately thin pasta infused with the rich aroma of truffle oil. The caviar adds a luxurious touch, providing a perfect balance of flavors.

While the Gratinated Onion dish is a savory delight. The dish features tender onions baked to perfection with a rich, golden crust. The dish combines the sweetness of the onions with a creamy, flavorful gratin, resulting in a comforting and indulgent appetizer.

For the main course, I chose the Grilled Half Maine Lobster served with Béarnaise sauce and pomme allumette. The lobster was incredibly fresh, with firm, sweet meat complemented by the rich, tangy sauce.

My friend opted for the tender Roasted Iberico Pork Jowl at Gunther’s. The dish is delicately prepared with a blend of herbs and served with a flavorful raspberry and hibiscus sauce, offering a unique combination of savory and sweet notes. The pork jowl itself is cooked to perfection, tender and juicy, complemented by the vibrant flavors of the sauce.

The Fine Apple Tart “aux Dragées” is a beautifully crafted dessert featuring a delicate, buttery tart filled with sweet, spiced apple compote and topped with crisp, caramelized sugar. It is paired with Havana Rum Raisin Ice-Cream, which adds a rich, creamy, and slightly boozy touch to the dish. The combination of textures and flavors offers a luxurious and satisfying end to your meal.

Lastly, we enjoyed our choice of tea with the Petit Fours, though coffee is also available. Overall, Gunther’s offers a lunch experience that is truly worth the price. It’s an excellent choice for those seeking a top-notch dining experience without breaking the bank. Having been here twice, I can attest that both the food and service continue to be as impressive as I remembered.

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Sri Lanka’s celebrated Ministry of Crab helmed by the renowned Chef Dharshan Munidasa is set to open its doors in Singapore on 3 July 2024 at Dempsey. As the only crab restaurant from Asia to make it into Asia’s 50 Best Restaurants, this marks the brand’s sixth international outpost following successful ventures in Bangkok, Shanghai, Chengdu, Maldives, and Mumbai.

Read more: [SG Food] Ministry of Crab Plates Up the Best Sri Lankan Crustaceans at Dempsey Singapore

Ministry of Crab is committed to delivering the freshest Sri Lankan crabs, air-flown live thrice weekly. The restaurant’s ethos, encapsulated in its “Crab Constitution,” promises diners only the freshest wild-caught crabs, never farmed or frozen. The crabs range from the modest 500g ½ Kilo Crab to the impressive Crabzilla, weighing over 2kg.

The menu is a testament to the restaurant’s dedication to quality and flavor. The Signature Garlic Chili Crab, a fusion of Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, promises an explosion of flavor. For those seeking a spicier kick, the MOC Original Recipe Spicy Crab is a must-try, featuring fiery red chilies from Sri Lanka. Other notable dishes include the Black Pepper Dashi Crab and Sri Lankan Curry Crab, each offering unique flavor profiles.

For prawn enthusiasts, the Prawn Chili Prawn is a standout, with other intriguing options like Butter Soy Prawns, Pepper Prawn, and Olive Oil & Soy Prawn. Fans of the famed Crabzilla and Prawnzilla should keep an eye on the restaurant’s social media channels for availability updates.

We had the pleasure of sampling some of Ministry of Crab’s highlighted dishes, each one showcasing the restaurant’s commitment to quality and flavor. We started with the Crab Liver Pâté ( not captured in photo), a luxurious starter likened to caviar. This dish is made from the liver of the crab, and it was incredibly smooth and flavorful.

Next, we had Pure Crab, a dish that truly allows the natural sweetness of the crab to shine. The crab is steamed and then chilled to enhance its flavors, served with sides of warm butter, calamansi ponzu, and chili vinegar for dipping. It’s a must-try for any crab aficionado.

The Garlic Chilli Prawn was a delightful surprise with the fragrance of garlic and the heat of chili bringing out the sweetness of the prawns. Accompanied by the chargrilled Garlic Bread, which was glazed in a moreish garlic butter. The bread was incredibly addictive, especially when dipped in the savory gravy—I couldn’t get enough.

The star of the show was undoubtedly the Signature Garlic Chilli Crab. This dish marries Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, resulting in an explosion of flavor that left us wanting more. To accompany it, we were served Kade Bread, perfect for mopping up the crab gravy, or chargrilled Garlic Bread.

For those who prefer a more traditional preparation, the Crab Chawanmushi provided a delicate and silky steamed egg custard topped with hand-picked crab meat and a drizzle of garlic chili oil glaze. One of our tablemates humorously remarked that the presentation reminded them of chwee kueh.

For dessert, we indulged in the Coconut Crème Brûlée offering a tropical twist on the classic French dessert.

Beyond crabs, the menu includes a variety of seafood dishes like freshwater prawns, clams, oysters, and fish, alongside non-seafood options such as chicken. A perfect starter is the Crab Liver Pâté, akin to caviar, served with Melba toast and a touch of kithul treacle for a sweet and smoky finish.

To complement the exquisite crustacean dishes, Ministry of Crab offers “Fifty Shades of Rosé,” a curated list of 50 rosé wines from France, Italy, Australia, and Spain. Non-drinkers can enjoy non-alcoholic sparkling iced teas like the Copenhagen Sparkling Tea in various organic flavors.

Address: Ministry of Crab

6 Dempsey Road

Singapore 249683

Opening Hours: 6:00PM-11:00PM

(Closed on Tuesdays)

Website: https://www.ministryofcrab.com/

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