HazelDiary

This July, embark on a gastronomic voyage through Southeast Asia as MasterChef Jereme Leung returns with The Return of the Memoirs of Nanyang, a captivating culinary experience happening from 1 to 6 July 2025 at the elegant 藝 yì by Jereme Leung, located within the iconic Raffles Singapore.

Back by popular demand after its resounding success in 2023, this year’s edition of Memoirs of Nanyang continues to celebrate the rich tapestry of Southeast Asian flavours—interpreted through the refined lens of Chinese provincial cuisine. With storytelling at its heart, this specially curated menu pays tribute to the regional ingredients and age-old traditions that shaped the vibrant culinary heritage of Nanyang.

We began the meal with an elegant Trio of Appetizers, each showcasing MasterChef Jereme Leung’s flair for transforming local flavours into refined culinary creations. The Asian Green Lobster with Assam Laksa Dressing offered a refreshing start—tender lobster paired with a tangy, herbaceous sauce reminiscent of Penang’s iconic street food, but with an elevated, elegant twist. Next came the Australian Wagyu Beef Skewer with Satay Sauce, where juicy, marbled wagyu was grilled to perfection and glazed with a rich, nutty satay—an elevated homage to the classic hawker favourite. Rounding off the trio was the Roasted Duck with Queen Mango and Rojak Sauce, wrapped in fragrant kaduk leaf and crowned with sturgeon caviar. This bite delivered a delightful interplay of sweet, savoury, and umami notes, with a luxurious finish.

Next, we had the “Buddha Jumps Over the Wall” in White Pepper Bone Broth. A soulful twist on the legendary Fujian delicacy, this version features a comforting white pepper bone broth that highlights Sarawak’s prized white pepper. Packed with nourishing ingredients and depth of flavour, it’s both luxurious and soothing, This brings the warmth and intensity to the palate without overpowering heat.

For main courses, we tried two dishes. First, Steamed Tengalan Fish with “Hakka” Glutinous Rice Wine. Tengalan fish, a freshwater fish prized for its sweet, firm flesh. It is gently steamed to preserve its natural flavour. It’s paired with a traditional Hakka glutinous rice wine sauce, which imparts delicate sweetness and slight tanginess. This dish exemplifies clean, balanced flavours with a nod to heritage home cooking.

Then, we had the Hainanese Steamed Bentong Free-range Chicken with Fragrant Butterfly Pea Flower Rice. A tribute to the beloved Hainanese chicken rice, this rendition features prized Bentong free-range chicken, known for its firm yet tender texture. The butterfly pea flower rice not only gives a visual wow factor with its striking blue hue but also carries subtle floral notes. Accompanied by house-made sauces, this dish is a thoughtful celebration of a national treasure.

For dessert, we had the Indonesian Avocado Cream with Niah Bird’s Nest & Grilled Sweet Corn. A luscious end to the meal, this dessert features silky Indonesian avocado cream layered with premium Niah bird’s nest—renowned for its health benefits and delicate texture. Grilled sweet corn adds a smoky, caramelised twist, creating a balance between creamy, sweet, and earthy elements. It’s a modern interpretation of familiar Southeast Asian dessert flavours, elevated in both taste and presentation.

The lunch was a delightful showcase of Chef Jereme Leung’s signature approach in celebrating traditional Asian flavours through a refined, contemporary lens. It was a compelling reminder of how familiar tastes can be reimagined with elegance and creativity, offering a fresh perspective on the richness and versatility of Asian cuisine.

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To commemorate its 6th anniversary and celebrate Singapore’s 60th birthday, Kai Duck , a modern casual concept by award-winning Group Executive Chef Fung Chi Keung of Kai Garden is offering an enticing 60% off selected dishes on a specially curated menu. The promotion runs from now till 31 August 2025, valid Monday to Friday (excluding Public Holidays).

Located at Ngee Ann City, Kai Duck is well-known for its innovative duck-focused creations that blend traditional Cantonese techniques with a contemporary flair. For this dual celebration, the restaurant has handpicked 6 specialty dishes and 6 handcrafted dim sum items that showcase both Chef Fung’s signature style and new culinary inspirations.

Here are the highlights dishes that you can check out:

Dim Sum Delights:
Dim sum lovers are in for a treat with these handcrafted small bites:

• Baked Pastry with Chinese Ham & Scallion (S$9.80, 3pcs) : Flaky and buttery pastry encasing premium Jin Hua ham for a savoury-sweet bite.

• Pan-Fried Pork Bun with Scallion (S$10.80, 3pcs) : Chef Fung’s unique rendition of a classic, packed with juicy pork and aromatic scallion.

• Steamed Cheong Fun with Radish and Crispy Rice (S$10.80++) : A delightful play on texture, combining silky cheong fun with crunchy bits.

• Sliced Peking Duck with Crackers (S$23.20++ for 4pcs) :A creative take on the classic; instead of the usual wrap, this version comes atop crispy crackers, offering a playful contrast in texture that’s both satisfying and unexpected.

• Yuxiang Eggplant Salted Dumplings (S$9.80++ for 3pcs) : I enjoyed the mochi-like skin and purplish hue. Visual was on point and it is a delicate yet bold flavour profile.

• Air Salad Duck Spring Roll (S$9.80, 3pcs): A Kai Duck signature, featuring tender Irish duck wrapped in an ultra-crisp shell. Light yet flavourful.

• Pizza Carrot Cake with Crispy Bacon (S$16.80++)
  A fun, shareable creation that fuses Western presentation with local flavours.

Specialty Highlights:

• Peking Duck Salad Hand Roll (S$31.20, 4pcs): A modern twist on a classic, with crisp duck skin, fresh greens and housemade sauces.

• Roasted Duck (S$38 half / S$70 whole): A perennial crowd favourite, succulent and bursting with flavour from Chef Fung’s secret marinade.

• Crispy Onion Duck Tart (S$16, 4pcs): A playful new creation featuring diced duck and crispy rice pops in a savoury tart shell. Recommend to order this when you dine in here.

• Wok-Fried Hot Pot Panda Rice with Diced South African Abalone (S$48): An indulgent dish featuring premium “Panda Rice” from Szechuan and abalone, stir-fried and mixed tableside for a rich, umami-packed experience.

From now till 31 August 2025, enjoy the following deals when you dine in:

• Lunch (Mon–Fri): 60% off 1 Dim Sum + 1 Specialty Dish
• Dinner (Mon–Fri): 60% off 1 Specialty Dish

For a limited time, diners can also sign up for Kai Duck’s Annual Membership at just S$38, which entitles you to30% off the dim sum menu. Terms & conditions applied.

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Looking to elevate your weekend brunch plans? 5 ON 25 at Andaz Singapore has recently introduced a Weekend Yum Cha Set Menu that blends tradition with a modern, refined twist – all while offering panoramic views of Kampong Glam. Priced at S$68++ per adult and S$34++ per child with minimum two to dine.The menu is served every Saturday and Sunday from 12PM to 2PM. It’s a well-valued indulgence for a hotel dim sum experience, and the restaurant is well-rated on travel platforms like Tripadvisor.

What to Expect from the Weekend Yum Cha Menu:

Unlike buffet-style brunches, this is a curated set menu that includes:

• 1 soup
• 5 dimsum selections
• 2 dishes from the chef’s recommendations
• 1 vegetables/ rice/noodles dish
• 1 dessert

Here is my weekend brunch picks from their menu. Starting with the dim sum selection featuring both steamed and fried options:

• Scallop Siu Mai – A luxurious twist with briny scallop atop tender minced pork. Moist, flavourful, and indulgent.

• Wok-Fried Carrot Cake with XO Sauce – A crowd favourite with a crispy exterior, soft centre, and a bold umami kick from the XO sauce.

• Steamed Chicken Feet – Served with bean curd, black beans, and soy sauce; a classic done right.

• Crispy Lobster Roll – Wrapped in kadaifi pastry; beautifully executed with thoughtful flavours and textures.

• Steamed Glutinous Rice in Lotus Leaf – Comes with abalone, chicken, mushroom, and crispy rice. Decent, though I felt it could use a bit more flavour.

For soup, since there were two of us, I went for the Hong Kong-Style Braised Fish Soup – a hearty bowl packed with black cod, sea cucumber, fish maw, yellow chives, and vermicelli. Rich in ingredients and brimming with umami. My friend opted for the Double-Boiled Chicken Soup, which featured Chinese cabbage, dried shiitake mushrooms, and bamboo fungus. A comforting and deeply nourishing choice.

For the mains, the Crispy-Fried Black Cod is a definite must-try. Moist and tender on the inside with a perfectly crisp exterior. It is well-balanced with ginger, spring onion, and a light soy sauce. Truly a standout dish.

On the other hand, the Roasted Cage-Free Cherry Valley Duck was slightly dry and cut into thick slices, making it less memorable. Although it’s a popular choice, I personally find the cod to be the more impressive of the two.

The Wok-Fried Egg Noodles had a light sweetness and came with simple toppings like dried shrimp and scallops. Overall, it wasn’t bad, though I felt it was slightly over-charred from the wok hei.

For dessert, we enjoyed the refreshing Mango Pomelo Sago—a smooth mango purée paired with zesty pomelo and a delightfully chilled texture. Generously portioned, it was the perfect way to end the meal.

While not an all-you-can-eat affair, the portions are generous and thoughtfully balanced, making for a satisfying and fulfilling meal. Priced at S$68++, it’s a well-valued indulgence for a hotel dim sum experience. It is made even better with the stunning view as your backdrop.

Pricing Details: S$68.00++ per adult | S$34.00++ per child

Available on Saturdays & Sundays | 12:00PM -2:00PM

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Shang Palace at Shangri-La Singapore invites discerning gourmands on a rare and exquisite culinary journey this April with a spotlight on the prized Giant Garoupa Skin (龙趸皮). Available from 24 March to 30 April 2025 for lunch and dinner, this limited-time promotion celebrates the rich textures and umami of the Giant Garoupa, prepared using time-honoured braising and wok-frying techniques by Executive Chinese Chef Daniel Cheung.

Known as the Queensland Grouper, the Giant Garoupa is one of the largest reef fish found in the warm waters of Indonesia, Malaysia, and Australia. A coveted ingredient in Cantonese cuisine, its collagen-rich skin is traditionally slow-braised to achieve a luxurious, gelatinous texture—a testament to culinary finesse and patience.

Shang Palace showcases the versatility of this delicacy through seven refined creations, each steeped in Cantonese heritage and thoughtfully executed to highlight the garoupa skin’s silky texture and depth of flavour. The seven dishes include 昆仑南非干鲍脯 | Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone, 虾籽龙趸皮扣花胶柚皮 | Stewed Giant Garoupa Skin, Fish Maw & Pomelo Peel with Shrimp Roe, 麒麟龙趸皮 | Braised Giant Garoupa Skin, Flower Mushroom & Chinese Ham, 豉椒味菜炒龙趸皮 | Wok-fried Giant Garoupa Skin with Preserved Mustard Vegetables in Black Bean Sauce, 红烧火腩鳕鱼龙趸皮煲 | Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot, 陈醋柚子蒜泥黄瓜伴龙趸皮 | Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce and 面酱三丝炒龙趸皮 | Wok-fried Giant Garoupa Skin with Shredded Pork, Bean Sprouts & Celery in Yellow Bean Paste.

I was there for lunch and sampled three out of the seven dishes. Here’s what I tried:

Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce – S$48++
A refreshing cold appetizer with tangy pomelo and cucumber to offset the richness of the garoupa skin.

Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone – S$98++ per person
A tribute to the golden era of 1950s Cantonese fine dining, this dish layers braising mastery. Both abalone and garoupa skin are cooked separately before being united in a final braise, resulting in a dish that’s both texturally rich and deeply flavourful.

Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot – S$88++
A comforting pot of melt-in-your-mouth textures and warming soy-based sauce.

This seasonal menu offers a unique chance to savour a traditional delicacy typically reserved for festive occasions and luxurious banquets. Each dish is a tribute to classic Cantonese culinary artistry—featuring meticulous braising and wok-fried techniques that highlight the exquisite texture of Giant Garoupa Skin. If you’re in the mood to try something adventurous this month, this is worth exploring. And while you’re there, don’t forget to indulge in their exquisite dim sum offerings too!

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Always a delight to return to Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel. This season, the spotlight is on the exquisite Roast Irish Peking Duck. From 1 March to 30 April 2025, indulge in a specially curated Six-Course Roast Irish Peking Duck Set Menu. Not to miss the gastronomic experience that showcases the grandeur of this delicacy.

This Luxurious Six-Course Experience is specially curated menu, priced at S$128.80++ per person (S$118.80++ for in-house guests and Marriott Bonvoy members), requires a minimum of four diners.

Here’s a look at what we had for lunch. While we tried a portion for two, the full set for four includes half an Irish duck, showcasing the signature Peking duck at its finest.

Imperial Roast Irish Peking Duck with Chinese Crêpe

We kick start with Imperial Roast Irish Peking Duck with Chinese Crêpe. It is wrapped in a delicate crêpe; the crispy duck skin is complemented by julienned cucumbers and scallions. The duck skin was perfectly rendered, light, crisp, and bursting with deep, savoury flavour.

Fortune Eight Treasures Broth

Next came the Fortune Eight Treasures Broth, a Szechuan-style hot and sour soup that provided a comforting warmth. With ingredients like fish maw, sea cucumber, and shredded duck meat, the broth offered a delightful texture. The spicy kick lingered pleasantly on the palate,

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce is served in a stone pot to keep it warm. The thick grouper fillets were perfectly infused with savoury black bean sauce and complemented by bits of cured duck meat and fragrant leeks. While it pairs wonderfully with a bowl of white rice, it’s equally delicious on its own.

Stewed Scampi Prawn with Spicy Light Soy Sauce

The Stewed Scampi Prawn with Spicy Light Soy Sauce impressed with its plump, meaty texture. The prawns were perfectly coated in a lightly spiced and sweet glaze. Even my dinner companion gave it a thumbs up!

Braised African 5-Head Abalone with Irish Duck Meat in Wok-Fried Japanese Pearl Rice

The last savory course showcased the Braised African 5-Head Abalone with Irish Duck Meat, Diced Vegetables, and Crispy Conpoy in Wok-Fried Japanese Pearl Rice. Each grain of rice was infused with a delightful wok hei aroma, while the abalone sauce added a rich depth of flavour.

Double-Boiled Bird’s Nest with Coconut Milk and Egg

To conclude on a sweet note, the Double-Boiled Bird’s Nest with Coconut Milk and Egg offered a smooth, custard-like texture, reminiscent of a coconut egg tart filling. The gentle sweetness, paired with a generous topping of bird’s nest, provided a comforting and satisfying finish. Filling yet not too creamy, making it the perfect end to the meal.

Available until 30 April 2025, this exclusive six-course menu at Wan Hao Chinese Restaurant is a must-try for connoisseurs of premium Cantonese cuisine. Perfect for special celebrations or simply indulging in exquisite dining, the Roast Irish Peking Duck Set promises an unforgettable culinary experience. Click here for the full menu.

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In celebration of its 1st anniversary, Hey Kee HK Seafood Restaurant is introducing 10 exciting new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This anniversary menu revamp showcases a modern twist on traditional Cantonese flavours.

To mark the occasion, diners can enjoy an exclusive 50% discount on 9 of the new dishes from 25 March to 27 March 2025. Available for both lunch and dinner. This is the perfect opportunity for diners to experience their innovative offerings at a fraction of the price.

Here are the highlights from the Anniversary Menu:

Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes – S$16.80 for 6 pc

A classic dish elevated with a contemporary twist. The prawn balls are paired with two unique sauces, which are the Worcestershire and Smoked Chilli Pipettes. The tangy depth and smoky heat create an exciting contrast, making each bite irresistible.

“Hair Dryer” White Pepper Jumbo Prawns – S$42.80

This standout dish employs a traditional Cantonese preparation technique, which to season jumbo river prawns with Sarawak white pepper and salt. The innovative “hair dryer” method crisps up the exterior while keeping the meat succulent and flavorful. Gimmicky but it really works!

Braised Pork Trotters with Golden Oysters- S$36.80

A rich, collagen-packed dish. The pork trotters are braised to perfection with the addition of golden oysters infusing an umami essence. Best to go with a bowl of white rice.

Flambe Angus Beef with Whisky – S$46.80

One of the evening’s most visually captivating dishes. Premium beef cubes are flambéed tableside with high-proof whisky, intensifying the flavours while adding a subtle smoky aroma. The result is tender, melt-in-your-mouth beef with a beautifully caramelized exterior.

Braised Homemade Tofu with Crab Roe- S$24.80

Silky homemade tofu is braised and topped with a luscious crab roe sauce. The natural sweetness of the tofu complements the rich, velvety crab roe. Comforting with a touch of luxe for this dish.

Simmered Tiger Grouper Fish Soup- S$98.00

A nourishing double-boiled soup featuring collagen-rich tiger grouper simmered with its bones and skin intact. The soup is enhanced with cabbage, tofu, tomatoes, and wolfberries, the broth is deep in flavour and highly revitalizing.

Steamed Roe Crab with Glutinous Rice – S$138.00

A seafood lover’s dream. This dish presents a whole crab atop a fragrant bed of glutinous rice. Steamed together in a bamboo basket, the rice soaks up the crab’s natural juices, creating an intensely flavourful bite. It was everyone’s favourite of the night.

Glutinous Rice Cake with Brown Sugar – S$8.00 for 5pc

A simple yet addictive dessert, these crispy golden rice cakes boast a chewy, mochi-like interior. The caramelized brown sugar coating provides just the right balance of sweetness to end the meal on a high note.

Hey Kee continues to impress with its refined flavours and inventive techniques, successfully blending tradition with modernity. Their new menu does not disappoint, and if we had to pick three must-try dishes, the Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky are standout highlights, while the Steamed Roe Crab with Glutinous Rice is a top pick for seafood lovers.

With a limited-time 50% discount from 25 to 27 March 2025, this is the best chance to explore Hey Kee’s newly curated dishes. Don’t miss it!

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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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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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.

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.

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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.

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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