HazelDiary

Golden Peony, a multi award-wining Chinese restaurant located on the third floor of Conrad Centennial Singapore has launched The Art of Curation recently. Riding on the previous success of the Discovery Menu, Executive Chinese Chef Ku Keung launched the next Discovery Menu series available for lunch and dinner. The menu includes the unconventional culinary creations from scrumptious dim sum dishes to signature dishes. Read More

Uptown Nasi Lemak at Telok Ayer Coffeeshop is opened by two Malaysians who grew up in Damansara Uptown, Malaysia. Online reviews mentioned that they are unable to find the same taste of Malaysian nasi lemak in Singapore. Thus, they decided to recreate the taste and dish here. The stall has opened for almost 2 years and finally made my visit here. Read More

Ren Lounge located at South Beach Avenue is a new Japanese Omakase restaurant in town. The restaurant is helmed by Executive Chef Samuel Lau, who has 7 years of experience at Japanese restaurants and as sushi chef at Shinji by Kanesawa (St Regis). There is a separate lounge and private room for diners to chill and relax after a long day at work with a choice of bar bites. Also, check out the counter seats in the centre of the restaurant where diners can experience omakase dining with an open kitchen concept. Read More

Birds of A Feather located at Amoy Street is known for its contemporary western cuisine with pronounced Sichuan influence. Ever since it’s opening, the restaurant is well-received with positive reviews on their dishes. I visited the restaurant several times throughout the year and the food quality here never fail me. So, I am back here for their new dishes that are created by Executive Chef Eugene See. Read More

The Changi Chapel and Musuem (CCM) located close to Changi Prison is where thousands of Allied Prisoners-of-War (POWs) and civilians were held captive during the Japanese Occupation of Singapore from 1942 to 1945. This revamped place is to remember the experiences of those hel and a site of pilgrimage for the families of those held captive. It was closed for revamp since 2018 and finally open with new look, new logo and more enhanced experience. Read More

Any savvy traveler knows that one of the most ubiquitous topics worldwide is sports. Football, cricket, and rugby tend to be popular no matter how far someone wanders from home, while other competitions like boxing or UFC are also familiar. Read More

Laifabar has relocated to Prestige Centre at Bukit Batok Crescent recently. They used to be at The Scarlet Singapore, Ann Siang Hill. The name “Laifabar” is refer to “let’s prosper” in Mandarin words. The F&B was always full house and long queue whenever I passed by the previous location. They serve traditional old school wanton noodles and other delights with price starts from S$5.50 onwards. There are a mix of online reviews but mostly are positive so I was looking forward to it. Read More

Sen-ryo Singapore is brought in by Maxim’s Caterers, the HK-based F&B group that manage Genki Sushi chain here. The brand is established in Japan in 1999 and well-known for exceptional authentic Japanese cuisine that is masterfully crafted by a team of shokunin (artisan chefs) and uses only quality ingredients imported from Toyosu Fish Market and around the world. 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

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