HazelDiary

Hanazen situated in the CHIJMES dining and entertainment hub in the heart of the City Hall district has recently launched a brand-new menu. The menu is meticulously crafted by Chef Taisei Iwao. Chef Taisei, who serves as the Executive Chef at the Michelin-starred Lumiere and owns Karato in Osaka. Read More

Ginger. Lily located on level five (5) in Hilton Singapore Orchard has launched Nikei-Inspired Afternoon Tea. The botanical-inspired lobby lounge and bar offers not only afternoon tea, but artisanal cakes meticulously crafted by Chef Cindy Khoo and craft cocktails inspired from native herbs, flowers, and spices. This new chapter of the afternoon tea is inspired by the flavours of Nikkei cuisine, presenting a harmonious synthesis of Japanese and Peruvian elements. Read More

Revolver, a MICHELIN restaurant located at Tras Street is a contemporary Indian restaurant. Helmed by Executive Chef Saurabh Udinia and his team showcase Indian cooking sensibilities with international flair and seasonal ingredients. Expect a true avant-garde dining experience with Chef Saurabh at Revolver. Read More

Honbo located at Chijmes, Singapore is the first overseas outpost by the home-grown burger joint in Hong Kong. The burger restaurant first opened in 2017 along Sun Street in Wan Chai, Hong Kong. The brand’s unique rendition of American-style burgers crafted in-house by hand and fresh ingredients. Expect to enjoy the banquette seats and high stool counter seats when you dine in their Chijmes outlet. Read More

Omakase tends to be premium and expensive due to not only the many courses that are served, but also due to the quality of the ingredients that determined the pricing. My recent visit to Unkai Sushi Singapore located in Orchard Rendezvous Hotel does not have to break the bank. Helmed by Chef Eugene Lam, he is offering a Lunch Omakase priced at S$68.00++ per pax and other Omakase menu from S$88.00++. Read More

Ikkoten Omakase located at Telok Ayer Street showcases culinary odyssey through the rich yet clean-tasting flavours of traditional Kyoto cuisine. Translated to English as “ Paradise on Earth”, the word “Ikkoten”or“一壺天” is derived from the Japanese legend about a magical jar that contains a magnificent world filled with fine wines and bountiful feasts. Helmed by Executive Chef, Brandon Low, a Singaporean trained under various Japanese chefs. Although Chef Brandon is young, he has close to 10 years of experience in Japanese cuisine. Read More

TINTO Spanish Restaurant located at Dempsey Hill opens its door on 9 May. This latest restaurant is Chefs Daniel and Tamara Chavez, husband-and-wife first Spanish restaurant as a couple. TINTO is inspired from the Spanish name for red wine, vino tinto. Expect to indulge for soul-warming tapas, paellas, fideuas, Spanish wines, and so much more. Read More

*Updated June 2023*
The restaurant is now known as Bar & Billiard Room

Osteria BBR by Alain Ducasse welcomes the springtime bloom with refreshed menu featuring season’s first produce prepared in traditional Italian cooking accentuated with modern elements. Chef de Cuisine Natalino Ambra showcases innovative dishes that encapsulate an assortment of the seasons’ finest produce such as asparagus, green peas, broad beans, and the exquisite Amalfi Lemon. Read More

Eden Restaurant located in Pullman Singapore Orchard has a stunning glasshouse with captivating views and beautiful light filled spaces. Diners can enjoy different kinds of ambience at this all-day dining restaurant. The lush glasshouse has plenty of natural light in the day if you are looking for a nice lunch spot in Orchard or go for a romantic dinner date at night. The restaurant heralds the Asian delicacies from port to destination. From authentic classics to reimagine for today’s modern palette by the team. Read More

Kaarla Restaurant and Bar, the mod-Australian restaurant shares the space with Oumi, a modern Japanese Kappo restaurant at 51st floor of CapitaSpring. Kaarla meaning ‘where the home fires burn’ focuses on the cuisine from Australia’s coast. Helmed by Executive Chef John-Paul Fiechtner aka “JP” who has 20 years of experience and growing up on his hometown farm in Queensland.

The restaurant puts the spotlight on ‘Coastal Australian’ produce which represents the bounty of seafood and agriculture along the coastal regions of this giant island continent and use of fire as the central to the craft. Not forgetting the rich harvests of the 1-Arden Food Forest right from the backyard. Read More