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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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It feels great to be back at Labyrinth after my last visit in mid-2023. Nestled within The Esplanade, Labyrinth has truly earned its place as a staple in Singapore’s vibrant dining scene. Guided by the talented Chef Han Li Guang, this one-Michelin-starred gem has captivated guests for over a decade with a unique, contemporary take on Singaporean flavors.

Read more: [SG EATS] Labyrinth at The Esplanade- A Michelin-Starred Tribute to Singapore’s Hawker Heritage

Recently, Labyrinth unveiled a refreshed interior, trading in white tablecloths for a fine-casual vibe. There is a touch of striking artwork by local artists that adds a cozy yet refined touch to the dining experience. The latest menu is a creative homage to Singapore’s hawker culture, reimagining familiar favorites with surprising twists and modern techniques.

The menu is priced at S$208++ per person for lunch and S$298++ for dinner. Each dish is crafted with unique twists that surprise and delight, promising a dining experience that keeps you fully engaged. Here’s a look at the dishes we enjoyed during our dinner session.

Bak Kut Teh
Our meal kicked off with a comforting bowl of Bak Kut The. A warm, peppery broth that capture the familiar flavours of local heritage. The blend of crushed sansho, white pepper, and red pepper oil brought layers of warmth and depth flavour.

Ramly Burger
The Ramly Burger brought back memories of late-night burger runs from the good old days, but with an elevated twist. Inspired by Singapore’s night markets, this mini burger features light, crispy tomato meringue buns that encase an aburi rump steak patty, cheddar cheese, and Labyrinth’s special sauce, all delicately wrapped in an omelette. A nostalgic bite with a refined touch.

Fuzhou Oyster Bao
This modern spin on the Fuzhou ‘haobing’ pleasantly surprised me with its presentation. Featuring David Herve oysters fried in a light, aerated espuma batter, filled with peanuts, minced pork, and a touch of chili. Superb satisfying bite.

Hainanese Curry Puff
Labyrinth’s take on the iconic Old Chang Kee curry puff comes in a delightful mini version with custom packaging that adds a familiar touch. Inside, you’ll find a blend of Japanese sweet potato, oyster mushrooms, sweet corn, and Iberico pork trimmings, all encased in a traditional Hainanese curry sauce.

Satay Club
Featuring both pork loin and jowl for a Hainanese-style satay alongside a Japanese-inspired chicken tsukune, this dish is enhanced with a quail egg nestled in the center of the meatball and served with a Filipino-style peanut sauce. I absolutely loved the Satay Club, especially with the artistic presentation that highlights the story of Lau Pau’s signature satay, making it a true feast for both the eyes and the palate.

Roti Boy
A modern twist to the classic coffee bun, featuring a subtly sweet brioche filled with Bordier seaweed butter and topped with a delicious Tiong Hoe coffee-infused craquelin.

Wartime Rojak
This reimagined rojak beautifully blends Asian and British flavors, featuring layers of beetroot presented both baked and as sorbet, complemented by a cucumber and lettuce granite, pineapple, shiso, sugar snap peas, and a hint of sambal tomato. It’s simply refreshing, and the vibrant presentation is a feast for the eyes.

Char Kway Teow
Labyrinth’s Char Kway Teow takes a luxurious twist by substituting traditional noodles with seabass fish maw, offering a unique texture. This dish is accompanied by liver sausage, eggs, and South African abalone, which is dipped in tare and expertly charcoal-grilled, adding a premium touch to the classic favourite.

Laksa Siglap
This nearly forgotten laksa variation features Medai fish paired with a Balinese-inspired urap of wing beans, bean sprouts, spinach, and desiccated coconut, all swimming in a rich, savory broth with a hint of chili oil. However, since I am allergic to prawns, my broth was specially adjusted to accommodate my needs.

Chicken Rice
Crafted with French GG poulet, this dish offers a unique take on chicken rice, blending Jasmine and Koshihikari rice for a smoky, crispy finish. Accompanied by an innovative achar taco, grilled chicken hearts, and a clarified hen broth with spring onion oil, this reimagined classic brings an unexpected yet delightful twist to familiar flavors.

Pisang Goreng
Our first dessert reinterprets the classic goreng pisang with a twist. A crisp batter wraps around a creamy miso banana sorbet, complemented by a saffron-spiced pastry cream, creating a dessert that’s rich in layers and flavors.

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Cereal Prawn Ice Cream
Inspired by the iconic zichar flavors, this dessert showcases oatmeal ice cream infused with 20-year-old Shaoxing wine, topped with salted egg foam, warabi mochi, and goji berries marinated in aged Shaoxing wine. Accompanied by a creative “cereal box” filled with puffed rice, sakura ebi, curry leaves, and caramelized oats, the dish offers nostalgic textures and an interactive experience. Hats off to the team for the meticulous presentation that makes this dessert truly memorable.

Jiu Niang Tang Yuan
The meal finishes on a traditional note with Tang Yuan, a glutinous rice dumpling filled with azuki red beans and tangerine peel, delicately served in a syrup of Japanese ginger and beet sugar.

Labyrinth’s tasting menu offers a refined homage to Singapore’s hawker heritage, blending familiar flavors with creative techniques. This experience is ideal for those wanting a fresh, modern take on local cuisine, with each course revealing delightful surprises. This time, portions have been thoughtfully resized, with flavors toned down slightly compared to my last visit—perfect for enjoying without feeling overly full. It’s a fantastic recommendation for tourists eager to discover Singapore’s heritage in a unique and engaging way.

Address: Labyrinth
8 Raffles Avenue, #02-23,Esplanade Mall, Singapore 039802

Opening Hours:

Lunch: Friday to Sunday, 12:00 PM – 2:30 PM (last order at 1:00 PM)

Dinner: Wednesday to Sunday, 6:30 PM – 11:00 PM (last seating at 7:30 PM)

(Closed on Mondays and Tuesdays)

Website: https://www.restaurantlabyrinth.com/

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Hidden within the lush greenery of Labrador Nature Reserve, Asu is a newly opened restaurant offering what they call Progressive Asian Cuisine, helmed by the talented Chef Ace Tan. Situated in the former location of Tamarind Hill Singapore, Asu shares its space with a bar concept and Shan, a modern Chinese restaurant. Read More

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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Beok.sg is the latest addition to Singapore’s private dining scene, debuting in May with an 8-course culinary journey of home-cooked Korean food. Diners can enjoy live BBQ featuring Duroc pork and Tajima beef grilled over binchotan, an array of pickled vegetables, cold buckwheat noodles hand-pulled in Korea, and much more.

Read more: [SG Food] Beok – Korean Private Home Dining Experience

Beok’s menu is a masterful blend of traditional Korean flavors and modern culinary techniques, thanks to the talented Chef Lisea Aesil. With a background working at some of the celebrity restaurants at Marina Bay Sands for the past six years, Chef Aesil brings her passion and expertise to every dish she creates. The service provided by Jackson Jongkyu Seo and Hoo Tun Kun is marked by warm smiles and generous hospitality.

Our recent dinner showcased their summer menu, featuring a selection of seasonal ingredients and sauces sourced directly from Korea, ensuring an authentic and delightful dining experience. Here is what we had:

가지부각 Eggplant Rice Chip with Perilla Hummus

A delightful starter to kick start the dinner. Crispy rice chips are paired with a smooth and flavorful perilla hummus. perfectly balances texture and flavor.

舍哔 Makgeolli Bread with Burnt Corn Butter

A unique and delicious twist on traditional bread, served in a cute mini size bite. The Makgeolli bread, accompanied by burnt corn butter, was so good that we wished for more.

매실토마토 Macsil Tomato with Jeju Tangerine Ricotta

This dish combines the sweetness of Jeju tangerine with the creamy richness of ricotta.

관자냉채 Scallop Naengchae

Torched Japanese scallop served with Cham-oe and garlic scape, offering a refreshing and tangy flavor.

생선찜 Fish Jjim

Beautifully plated steamed cabbage-wrapped summer fish with bean sprout and sunchoke chips. The sweet and spicy sauce was amazing and made a great combo

동치미냉면 Dongchimi Naengmyeon

A refreshing bowl of hand-pulled buckwheat noodles served with yuja mustard, mulberry leaf tea, and mushrooms. Some might find the noodles’ texture a bit soft to their liking.

숯불 너비아니 Sutbul Neobiani

Hand-chopped Duroc pork served with dried radish and taro stem. The marination was perfectly done, making it incredibly delicious.

숯불 안창살 Sutbul Anchang

MB 7/8 Tajima Wagyu outside skirt with summer vegetables.

누룽지 전복 삼계죽 Jeonbok & Dak Scorched Rice Porridge

A comforting porridge with shredded organic chicken, abalone, Korean glutinous rice, and barley.

오미자 파나코타 Omija Panna Cotta

A refreshing dessert of panna cotta with white peach Gwahaju compote, basil cream, and tuile.

Reservation Details

Beok.sg operates on a pre-booking basis via direct message or WhatsApp. The price for this one-of-a-kind summer experience is S$105 nett per pax for groups of 6-10, or S$115 nett per pax for groups of 4-5. Reservations can be made from Monday to Sunday.

Dining at Beok is more than just enjoying great food; it’s about the entire experience. The intimate setting, meticulous presentation, and heartfelt service all contribute to making it a memorable event. The overall dining experience was exceptional, with Jackson and the team providing warm and attentive service, ensuring every guest felt welcomed and cared for. We’ve already scheduled a return visit to explore the next menu. The pricing is quite reasonable, especially considering the current rate for private dining typically starts at S$150 per person.

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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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Nestled within Copthorne King’s Hotel Singapore, Tien Court stands as a venerable icon of Teochew cuisine. The restaurant boasts over 35 years of culinary heritage since its establishment in 1989. While its interior retains a nostalgic charm with its classic decor, the restaurant maintains a well-preserved ambiance. The main dining hall offers ample space, complemented by intimate private rooms named after renowned cities in China.

Read more: [SG Food] Tien Court: A Timeless Teochew Dining Experience at Copthorne King’s Hotel

Celebrating its 35th anniversary, Tien Court unveils a refreshed menu curated by the esteemed Master Chef Lui Wing Keung, showcasing a contemporary interpretation of Teochew delicacies. Tien Court presents a diverse array of dining options. Alongside à la carte selections, guests can indulge in curated experiences such as the Individual and Group Set Menus. These range from the S$78++ per person 7-course exploration menu to the lavish S$1,088++ 8-course family-style feast for ten.

To commence the gastronomic journey, dim sum aficionados are treated to a Teochew twist on classic favorites. Highlights include the Teochew Steamed Crystal Dumpling with Dried Shrimp, Preserved Radish & Turnip, Pan Seared Teochew Chai Kueh with Chive & Shrimp, and the Crispy Teochew Dumpling with Prawn and Bamboo Shoot.

The next dish presented was the Double-Boiled Fish Maw Nourishing Soup, served in a quaint mini stone pot. This renowned dish highlights Premium Fish Maw, Chicken Collagen, Bamboo Shoots, and a blend of herbs such as snow fungus, wolfberries, and mushrooms, creating a comforting and nourishing bowl of goodness.

A highlight from the menu is the Signature Braised White Teat Sea Cucumber in Oyster Sauce, crafted through a meticulous two-step process to achieve a delightful contrast of textures. It offers an intriguing blend of flavors that are truly satisfying.

No Teochew feast is complete without the iconic Teochew-Style Oyster Omelette. Featuring abundant plump oysters and a unique fish sauce, it boasts a crispy golden exterior. Absolutely delightful!

For meat lovers, the Signature Teochew Puning Fermented Bean Chicken comes in both half and full sizes, showcasing tender chicken marinated with Puning Fermented Beans, ginger, and pandan leaves. It offers a nuanced and flavorful taste experience.

Slow-cooked in a Teochew-style braise with traditional spices like cinnamon and star anise, the aged Silver Hill Irish Duck melts in your mouth like butter. Renowned for its high fat content, this hybrid breed offers thick, decadent slices.

To experience the rich essence of wok hei, delight in the Signature Teochew Wok-Fried Hor Fun with Diced Kailan and Preserved Radish, perfect for sharing among 3-4 diners. We captured the tasting portion in the frame.

We concluded on a sweet note with the Steamed Yam Paste ‘Orh Nee’ with Pumpkin and Gingko Nut, offering a comforting finale. This dish showcases freshly steamed yam adorned with pumpkin pieces and gingko nuts, complemented by a delicate sugar syrup.

Whether you crave familiar flavors or a taste of traditional Teochew dishes in an elegant setting, Tien Court guarantees a memorable dining experience. As the saying goes, old is gold.

Address: Tien Court 
403 Havelock Road 
Level 2, Copthorne King’s Hotel 
Singapore 169632 
Tel: +65 6318 3193 

Website: https://www.millenniumhotels.com/en/singapore/copthorne-kings-hotel/tien-court-restaurant/

Opening Hours 
Monday to Sunday – 12:00PM to 2:30PM | 6:00PM to 10:00PM 

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