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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.

Read more: Fu Hui Gen Tang (福慧根汤) @ Thye Hong Centre –Taiwan’s 40-Year-Old Herbal Soup Restaurant

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.

Address: Fu Hui Gen Tang Singapore
2 Leng Kee Road, #01-05/06, Thye Hong Industrial Centre,
Singapore 159086
Tel: +65 8805 5400
Opening Hours:  Tuesday to Sunday: 12PM – 10PM
Closed on Mondays

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When it comes to yakitori, Japanese brands often take the spotlight. However, Yakitori One 鳥萬, a renowned yakitori specialist from Beijing has ventured beyond China for the first time. The brand decided to open at Suntec City Mall as its debut international outpost. Bringing a unique Chinese twist to traditional Japanese-style grilled skewers, Yakitori One offers an enticing selection of charcoal-grilled meats and seafood paired with bold, umami-rich flavors.

Read more: [SG EATS] Yakitori One 鳥萬 At Suntec City – Beijing’s Popular Yakitori Specialist in Singapore

With both indoor and outdoor seating, diners can immerse themselves in the lively atmosphere. For diners who dine at the counter seats, they can watch skilled chefs expertly grill skewers over an open flame.

Yakitori One is celebrated for its wide-ranging yakitori offerings. It features every part of the chicken, from head to tail including unique cuts like chicken neck and aorta. The restaurant is currently open exclusively for dinner, offering both an Omakase Menu (S$158++) and an extensive à la carte selection. Diners can indulge in binchotan-perfumed skewers, each marinated to highlight the best flavors,

We began our evening with Yakitori ONE’s signature YakiONE Highball. A refreshing cocktail crafted with Scottish whisky and hawthorn fermented for over 48 hours, setting the perfect tone for the meal ahead.

Chutoro with Grated Foie Gras & Uni was a delicate, melt-in-your-mouth combination of premium ingredients.

Next, we had the Snow Crab with Caviar & Yuzu Jelly that brought a refreshing, delicate sweetness with a touch of citrus.

The highlight of the evening, of course, was the expertly grilled yakitori skewers. Each one was perfectly cooked over binchotan, infusing a smoky char while retaining the delicate flavors of the meat. The skewers on the menu offered a unique and comprehensive selection, with cuts ranging from tender chicken thigh topped with wasabi, Sancho, and Yuzu to the more adventurous heart aorta and cartilage.

In addition to the meat skewers, we also enjoyed the shishito pepper and gingko, which added a delightful contrast to the meal.The Chiba Sweet Potato was another highlight, with its natural sweetness perfectly balancing the savory flavors of the skewers.

The Tsukune is a mix of corn and cartilage meat served with a rich egg yolk sauce and cheese. It gives a satisfying texture with a deep, savoury richness.

Moving on is the Unagi Don to finish to the meal. While simple and unpretentious, I found it a bit bland for my taste. I still prefer their skewers over this dish.

Lastly, Melon is offered as a refreshing dessert to the Omakase. Perfect to cleanse the palate with its light, juicy sweetness.

For those seeking a more relaxed dining experience, Yakitori One’s à la carte menu offers an extensive range of skewers and sides. It provides flexibility without the commitment of a full Omakase meal.

Whether you choose the Omakase or à la carte option, Yakitori One brings an exciting new dining experience to Singapore. The exceptional quality of the skewers, along with the variety of cuts, makes it a must-visit for yakitori lovers. The ambiance is laid-back and welcoming, ideal for a cozy, casual dinner. Plus, for those who enjoy dining late, the restaurant is a perfect late-night spot, staying open until 2 AM.

Address: Yakitori One 鳥萬
3 Temasek Boulevard, #01-514/515, 
Suntec City Mall (Outside Tower 2) 
Singapore 038983

Tel: +65 9235 3031Opening Hours: Monday to Saturday: 4:30 PM to 2:00 AMSunday: 4:30 PM to 11:00 PM

Website: https://yakitorionesg.com/

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If you are a fan of Michelin-starred Shisen Hanten, you will be excited to know that Chef Chen Kentaro has introduced a new casual dining concept—Chen’s Kitchen—at Paragon Shopping Centre. Situated at basement of the mall, this latest venture is a family-style ‘Zi Char’ concept that brings together the rich flavors of Japanese and Szechwan cuisine in a relaxed setting.

Chen’s Kitchen showcases a wide variety of dishes, including signature Szechwan specialties and milder options suitable for children. The menu is designed for sharing, making it an ideal choice for those who enjoy communal dining.

Read more: [SG EATS] Chen’s Kitchen at Paragon Singapore – Michelin Chef Chen Kentaro’s Family-Style Szechwan Dining

Sharing the dishes that we tried during our dinner session:

Chen’s Pork Shumai S$9.90

Plump steamed dumplings filled with minced pork, conpoy, and onions, topped with a subtle mala radish paste.

XXL Szechwan La Zi Ji S$17.90

Szechwan popcorn chicken dish with crispy karaage, soy puffs, garlic chips, and cashews. Unlike traditional La Zi Ji, this version is milder and well-balanced in spice. The popcorn chicken truly lives up to its name—XXL in size!

Signature Mapo Tofu – Red, White, or Jade

One of the must-try dishes at Chen’s is the Mapo Tofu, available in three unique variations:

• Red S$16.90 – A classic take with minced pork, fermented broad bean paste, Szechuan pepper, and fermented chili bean paste, delivering that signature fiery kick.
• White S$28.90 – A milder yet indulgent version featuring seafood like prawns and Hokkaido scallops in a rich, flavourful white broth.
• Jade – We didn’t get to try this variation, but it remains a tempting option for our next visit!

Out of the three, we sampled the Red and White versions, both of which paired perfectly with a bowl of fluffy white rice

Poached Fish Fillet in Golden Broth S$24.90

This dish is served in a pumpkin-based broth with mushrooms, asparagus, and sansho pepper. It offers a delicate yet flavorful profile. The fish fillet is generously sized, making it a satisfying choice.

Szechwan French Beans & Mushrooms S$13.90

Wok-fried minced pork and mushrooms with Szechwan spices.

Szechwan Spiced Chahan with Sakura Shrimp S$13.90

Fragrant fried rice infused with Sakura shrimp aroma. This was our favourite dish of the night.

Double Boiled Pear S$6.90

A soothing dessert with red dates and snow fungus.Best choice to end the meal.

While the flavours at Chen’s Kitchen are influenced by Chūka Szechwan Ryori (Japanese-Szechwan cuisine), the spice level is milder compared to traditional Szechwan dishes. It caters to those who prefer a more approachable heat level, making it an excellent entry point for exploring Szechwan flavours. The well-balanced seasoning ensures a satisfying experience, offering a taste of Chef Chen Kentaro’s culinary expertise at a more accessible price.

Address: Chen’s Kitchen
290 Orchard Road
Paragon Shopping Centre #B1-43
Singapore 238859
Opening Hours: Monday to Sunday: 11:00AM – 9:30PM

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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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Carlitos, the newest gem in the vibrant Joo Chiat dining scene. The restaurant offers a casual yet thoughtfully curated Spanish tapas experience. This exciting new venture is the result of a collaboration between renowned chefs Carlos Montobbio of Esquina and Antonio Miscellaneo of La Bottega, alongside the Ebb & Flow Group and Unlisted Collection. The name “Carlitos,” meaning “Little Carlos” in Spanish, reflects the warm and welcoming atmosphere of the restaurant. Stepping inside, the decor transports you to the lively streets of Barcelona, with cozy bar seating, casual dining tables, and a private room perfect for larger gatherings. Chef Carlos Montobbio brings a wealth of experience, having worked at prestigious three-Michelin-starred El Celler de Can Roca and two-Michelin-starred Zuberoa, while Chef Antonio, known for popular spots like La Bottega and Casa Nostra, continues to bring his culinary vision to life in Singapore.

Read more: [SG EATS] Carlitos at Joo Chiat – Casual Spanish Tapas Restaurant by Esquina Chef Carlos and La Bottega Chef Antonio

The relaxed and inviting atmosphere at Carlitos makes it the perfect spot for both intimate meals and group get-togethers. With a private dining room accommodating up to 12 guests (with a minimum spend of S$1800++), Carlitos offers versatile settings for any occasion, whether it’s a cozy date or a lively gathering. The vibrant décor, combined with its familiar Joo Chiat location, creates a warm, homey feel, bringing a taste of Spain to Singapore. Every detail, from the layout to the design, has been personally crafted by chefs Carlos and Antonio themselves, without the involvement of an interior designer. This showcases their dedication to creating an authentic Spanish experience.

At Carlitos, you’ll find over 30 varieties of tapas, each inspired by Chef Carlos’s personal memories of Spanish tapas bars. With prices starting from S$8, every dish showcases the chef’s careful focus on flavour, texture, and traditional Spanish cooking methods. Here’s a look at what we tried during our tasting session.

Patatas Bravas Bonanova (S$10)

A must-try, this take on patatas bravas is inspired by Chef Carlos’s favorite spot in Barcelona. The agria potatoes are steamed, poached, and fried to a crispy golden perfection. Then drizzled with garlicky aioli, spicy tomato sauce, and smoky paprika oil. It was so delicious, that we had to order a second serving!

Tortilla Donostia Slice (S$10)

This fresh tortilla is made with organic eggs, confit shallots, and potatoes. It offers a soft, savory bite with a rich texture elevated by the addition of extra virgin olive oil. A true comfort food, this simple yet satisfying dish.

Pulpo La Coruña (S$20)

This dish features thinly sliced Spanish octopus, seasoned with smoked paprika and extra virgin olive oil. While the flavor might be a bit salty for some, it remains a delicious and satisfying option overall.

Txipirones Bilbao (S$18)

Grilled squid paired with crispy baby squid and squid & shallot orzo, offering a perfect balance of robust flavors and satisfying textures.

Macarrones del Cardenal (S$16)

This hearty tapas dish features homemade penne pasta, enriched with secreto iberico sofrito and Manchego cream. Each bite offers a comforting, creamy texture, making it a traditional and satisfying Spanish favorite.

Alcachofa Brasa (S$18)

This artichoke-based dish is paired with saffron polenta and seasoned with garlic and parsley giving it a balanced profile.

Buñuelos de Pamplona (S$12)

Crispy codfish fritters served with ajoarriero sofrito, infused with fragrant saffron oil.

Gilda Pintxo (S$12)

This pintxo delivers a smoky, savory bite with a combination of sardines, pickles, and green olives, offering an authentic taste of Spain in every mouthful. While the sardines may not be for everyone, the overall combination comes together beautifully.

Mini Toasted Sandwiches
The menu also offers mini toasted sandwiches, ideal for a light snack. The price is per piece, and the photos represent tasting portions.

Sobrassada (S$10)

This sandwich with pork sausage, burrata, and honey is crispy and delightfully light.

Bikini (S$12)

An elevated classic, this toasted sandwich combines Ibérico ham, brie cheese, and truffle duxelle, delivering rich, layered flavors. Definitely a must-try when you’re here!

Xup-Xup Specialties
In addition to the tapas, the “Xup-Xup” section presents a selection of meat and seafood options:

Arroz Caldoso de Gambas (S$28)

A brothy rice topped with Mediterranean red prawns and vongole veraci clams, showcasing seafood flavors in every bite.

Fricandó Barcelona (S$30)

 This hearty Black Angus beef ragu with porcini mushrooms is served with maitake rice, reminiscent of a comforting Japanese beef don.

For dessert, we end on a sweet note with Carlitos’ desserts.

Tarta de Queso (S$12)

This Basque burnt cheesecake with a unique Sangria sorbet is rich and creamy with a balanced flavor profile.

Flan y Café (S$10)

Spanish caramel pudding paired with Cortado coffee, perfect for those with a sweet tooth.

Carlitos brings a charming Spanish touch to Joo Chiat, filling the neighborhood’s need for high-quality tapas. From timeless patatas bravas to satisfying mains, the menu is carefully designed to transport diners straight to Spain. Even my dining companion remarked that the atmosphere felt just like being back in Barcelona, reminiscing about his trip to Spain a few months ago.

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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

Nestled within a charming conservation shophouse along Mohamed Sultan Road, Esora is a one-Michelin-star Japanese kappo restaurant where culinary artistry meets the changing seasons. Led by Chef Takeshi Araki, Esora’s autumn menus are a tribute to seasonal ingredients at their peak, offering a deeply immersive dining experience that honors the Japanese philosophy of kisetsukan—the emotional connection to nature’s transitions. Diners can indulge in a thoughtfully curated 7- or 10-course dinner, priced at S$238++ and S$368++ respectively, or explore the newly introduced 7-course lunch menu at S$178++, available from Thursday to Sunday.

Read more: [SG EATS] A Taste of Autumn at One-Michelin-Star Esora- A Kappo Dining Experience

For a more elevated experience, Esora offers a range of expertly curated beverage pairings. Wine and sake pairings are available for S$78++, while a tea pairing is offered at S$48++. Esora’s General Manager, Shotaro, meticulously sources seasonal beverages from top producers in Japan and around the world, ensuring each drink complements the meal beautifully.

We had the 7-course lunch menu, which began with a complimentary glass of Champagne Les Massales or sparkling tea (depends on your choice).

We started with Esora’s signature foie gras monaka paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. A delightful balance of flavors and textures. The citrus from the green lemon perfectly enhances the richness of foie gras.

A standout dish is the deboned chicken wing stuffed with an array of autumn mushrooms, including maitake, shiitake, kakinokitake, shimeji, and tamogitake. Its crispy golden exterior and succulent filling had us wishing for seconds.

Esora’s Hassun platter, inspired by Japan’s tradition of momijigari (autumn leaf hunting), offers a trio of delicacies: smoked bonito with sesame-topped negi oil, clam with daikon and konowata, and persimmon with white sesame paste and sudachi lime. These small bites perfectly encapsulate the essence of autumn.

The journey continues with cold somen served in a delicate hamaguri consommé, elegantly topped with caviar and lily bulb. The dish is beautifully presented, showcasing a refined and delicate flavor profile.

Next is the chargrilled kinmedai (golden eye snapper), with its skin crisped by rice puffs, evoking the texture of pork crackling. A well-executed dish, it was clean, precise, and delicious.

The highlight of the meal is the Wagyu Donabe. This traditional dish is cooked in a clay pot, featuring slow-braised wagyu with gobo (burdock) in a rich sweet soy sauce, accompanied by young ginger and mibuna. The marinated egg yolk and wasabi-nori add a creamy yet piquant touch, leaving you craving Every grain of rice is perfectly infused with the flavors, making it irresistibly satisfying. Absolutely loving it.

The meal concludes with a light and refreshing dessert of yogurt ice cream served with fresh pear, perfectly balanced and complemented by a soothing cup of tea.

The experience at Esora is a symphony of flavors that not only delights the palate but also fosters a deep connection to nature’s seasonal transitions. Dining here goes beyond just enjoying a meal—it’s a fully immersive journey that transports you into the heart of nature. From the meticulous artistry in each dish to the tranquil atmosphere, Esora offers an unforgettable escape that captures the essence of autumn.

Adding to the experience, diners are gifted the chopsticks used during their meal, a thoughtful, personalized keepsake. The service is warm and heartfelt, making the entire visit truly memorable.

Address: Restaurant Esora
15 Mohamed Sultan Road
Singapore 238964
Opening Hours: Thursday to Saturday 12:00PM to 3:30PM | Wednesday to Sunday 6:30 PM to 10:30 PM (Closed on Mondays and Tuesdays)
Website: restaurant-esora.com

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Elevate your weekend brunch experience with the Akira Back Brunch Club, a newly introduced social affair that’s redefining the brunch scene in Singapore. Nestled within the luxurious JW Marriott Singapore South Beach, Akira Back invites you to indulge in a curated menu that showcases the best of Japanese and Korean-inspired cuisine. Starting from 13 July, this exclusive brunch is available every Saturday from 12:00 PM

Read more: [SG EATS] Akira Back Brunch Club: A Saturday Affair of Culinary Delights at JW Marriott Singapore South Beach

This Saturday-only affair invites you to indulge the finest ingredients, ensuring a burst of flavor with every bite. The brunch menu also features classic Akira Back favorites, a myriad of hot mains, and delectable desserts. Whether you’re a regular or a first-time visitor, dishes like the signature Tuna Pizza or AB Tacos are sure to leave a lasting impression. The hot mains section offers a myriad of options, each dish carefully prepared to highlight bold flavors and innovative techniques.

The Menu

Sashimi, Nigiri, and Maki Rolls: Start your brunch with an assortment of fresh sashimi, including salmon, sea bream, akami, and Spanish mackerel, alongside nigiri and maki rolls. Miso soup is served as well. Diners can also enjoy the free-flow offerings with optional add-ons of uni and caviar for an extra touch of luxury.

Korean Heritage : Delight in traditional Korean flavors with dishes like mung bean pancake and the refreshing AB kimchi salad.

Hot Mains: The hot mains selection features a variety of dishes to cater to different palates. Indulge in free-flow kanpachi kama, rock shrimp tempura, beef toban, grilled baby chicken, and crispy yangnyum tofu.

Desserts: End your brunch on a sweet note with desserts such as AB Cigar, Apple-y, and Hojicha ice cream. These treats are designed to complement the savory dishes, providing a balanced and satisfying conclusion to your meal.

Be part of this new social affair and elevate your weekend with the Akira Back Brunch Club. Enhance your experience with free-flow wines, sake, beer, mocktails, and champagne available for a top-up fee. Whether you’re a brunch aficionado or looking for a unique dining experience, the Akira Back Brunch Club might just become your go-to Saturday destination.

To explore the full menu and make a reservation, visit Akira Back Brunch Club Menu Details.

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