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[SG EATS] Shisen Hanten by Chen Kentaro Reopens with Elevated Dining Experience

[SG EATS] Shisen Hanten by Chen Kentaro Reopens with Elevated Dining Experience

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 Shisen Hanten by Chen Kentaro interior Shisen Hanten by Chen Kentaro_Main Dining Room_2_credit Shisen Hanten by Chen Kentaro Shisen Hanten by Chen Kentaro_Chef at Chef's Table_credit Shisen Hanten by Chen Kentaro

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

Shisen Hanten-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- 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

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

Shisen Hanten- 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

Shisen Hanten- 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)

Shisen Hanten- 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

Shisen Hanten-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

Shisen Hanten- 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!

Shisen Hanten-Chef Private Table

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

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

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.

Carlitos Spanish Restaurant- Joo Chiat Rd

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)

Carlitos-Patatas Bravas Bonanova

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)

Carlitos-Tortilla Donostia Slice

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)

Carlitos-Pulpo La Coruña

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)

Carlitos-Txipirones Bilbao

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)

Carlitos-Macarrones del Cardenal

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)

Carlitos-Alcachofa Brasa

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)

Carlitos-Buñuelos de Pamplona

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

Gilda Pintxo (S$12)

Carlitos-Gilda Pinxto

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)

Carlitos-Sobrassada

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

Bikini (S$12)

Carlitos-Bikini

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)

Carlitos-Arroz Caldoso de Gambas

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

Fricandó Barcelona (S$30)

Carlitos-Fricandó Barcelona

 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)

Carlitos-Tarta de Queso

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

Flan y Café (S$10)

Carlitos-Flan y Café

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

Carlitos Joo Chiat Rd

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.

Address: Carlitos
350 Joo Chiat Road, Singapore 427598
Opening Hours:
Wednesday to Thursday: 5:30 PM – 11:00 PM
Friday to Saturday: 11:30AM – 3:30PM | 5:30PM – 11:00PM
Sunday: 11:30AM – 3:30PM | 5:30PM – 10:30PM
(Closed on Monday & Tuesday)

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[SG EATS] Golden Peony at Conrad Centennial Singapore’s New Menu: A Tribute to the Rich Heritage of Hong Kong Cantonese Cuisine

[SG EATS] Golden Peony at Conrad Centennial Singapore’s New Menu: A Tribute to the Rich Heritage of Hong Kong Cantonese Cuisine

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

Golden Peony Conrad Centennial Singapore- Steamed Beef Ball Water Chestnut Mandarin Orange Peel, Beancurd Skin<

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

Golden Peony Conrad Centennial Singapore- 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

Golden Peony Conrad Centennial Singapore- Plant Based Lion Head Ball Winter Melon Ring

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

Golden Peony Conrad Centennial Singapore- Alder Wood Smoked Fried Pomfret 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

Golden Peony Conrad Centennial Singapore- Imperial Poached Chicken, 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

Golden Peony Conrad Centennial Singapore- Braised Glutinous Rice

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.

Golden Peony Conrad Centennial Singapore-Double boiled osmanthus, fermented rice wine, tang yuan

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 Conrad Centennial Singapore- Tea

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

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

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.

Labyrinth Michelin Singapore

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.

Labyrinth Michelin Singapore-Bak Kut Teh

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.

Labyrinth Michelin Singapore-Ramly Burger Labyrinth Restaurant Michelin Singapore-Ramly Burger

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.

Labyrinth Michelin Singapore-Fuzhou Oyster Bao

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.

Labyrinth Michelin Singapore-Hainanese Curry Puff

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.

Labyrinth Michelin Singapore- Satay Club

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.

Labyrinth Michelin Singapore-Roti Boy

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.

Labyrinth Michelin Singapore-Wartime Rojak

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.

Labyrinth Restaurant Michelin Singapore- Char Kway Teow

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.

Labyrinth Michelin Singapore- Laksa Sigalp

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.

Labyrinth Michelin Singapore- Chicken Rice Labyrinth Restaurant Michelin Singapore- Chicken Rice Labyrinth Michelin Singapore- Chicken Rice1

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.

Labyrinth Michelin Singapore- Pisang Goreng

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.

Labyrinth Michelin Singapore-Cereal Prawn Ice Cream Labyrinth Restaurant Michelin Singapore-Cereal Prawn Ice Cream=

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.

Labyrinth Restaurant Michelin Singapore-Tang Yuan

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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[SG EATS] Asu at Labrador Villa Road – A Taste of Progressive Asian Cuisine by Chef Ace Tan

[SG EATS] Asu at Labrador Villa Road – A Taste of Progressive Asian Cuisine by Chef Ace Tan

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

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

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

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 Esora Michelin Guide Singapore

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.

Esora Michelin Guide Singapore-Autumn menu Esora Michelin Guide Singapore-deboned chicken wing

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

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.

Esora Michelin Guide Singapore-cold somen

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.

Esora Michelin Guide Singapore-chargrilled kinmedai

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.

Esora Michelin Guide Singapore-Wagyu Donabe Esora Michelin Guide Singapore-Wagyu Donabe-1

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.

Esora Michelin Guide Singapore-dessertEsora Michelin Guide Singapore-Autumn menu tea

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.

Esora Restaurant Singapore

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

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

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 Akira Back- Fresh Oysters Akira Back-signature Tuna PizzaAkira Back-AB Tacos

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

Akira Back- Maki RollAkira Back- Miso soup

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.

Akira Back- Beef Toban Akira Back- Mung Bean Pancake Kimchi Salad

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

Akira Back- kanpachi kama

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.

Akira Back- Saturday Brunch DessertAkira Back- Saturday Brunch-AB Cigar

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.

Address: Akira Back
JW Marriott Hotel Singapore South Beach
30 Beach Road, Level B1M
Singapore 189763

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SG Food: Gunther’s Incredible Gourmet Set Lunch Starting from S++

SG Food: Gunther’s Incredible Gourmet Set Lunch Starting from S$58++

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.

Gunthers -Bread

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.

Gunthers- Gratinated Onion

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.

Gunthers- Grilled Half Maine Lobster

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.

Gunthers-Roasted Iberico pork jowl

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.

Gunthers- Petit Four

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.

Address: Gunther’s

36 Purvis St, #01-03,

Singapore 188613

Opening hours: Monday to Friday 12:00- 2:30 PM | 6:30PM-10:30OM

Saturday 6:30PM-10:30PM

Closed on Sundays  

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[SG Food] Ministry of Crab Plates Up the Best Sri Lankan Crustaceans at Dempsey Singapore

[SG Food] Ministry of Crab Plates Up the Best Sri Lankan Crustaceans at Dempsey Singapore

Sri Lanka’s celebrated Ministry of Crab helmed by the renowned Chef Dharshan Munidasa is set to open its doors in Singapore on 3 July 2024 at Dempsey. As the only crab restaurant from Asia to make it into Asia’s 50 Best Restaurants, this marks the brand’s sixth international outpost following successful ventures in Bangkok, Shanghai, Chengdu, Maldives, and Mumbai.

Read more: [SG Food] Ministry of Crab Plates Up the Best Sri Lankan Crustaceans at Dempsey Singapore Sri Lanka’s Ministry of Crab by chef maestro Dharshan MunidasaMinistry of Crab Singapore-Asia best restaurant

Ministry of Crab is committed to delivering the freshest Sri Lankan crabs, air-flown live thrice weekly. The restaurant’s ethos, encapsulated in its “Crab Constitution,” promises diners only the freshest wild-caught crabs, never farmed or frozen. The crabs range from the modest 500g ½ Kilo Crab to the impressive Crabzilla, weighing over 2kg.

Ministry of Crab Singapore- Dempsey Road

The menu is a testament to the restaurant’s dedication to quality and flavor. The Signature Garlic Chili Crab, a fusion of Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, promises an explosion of flavor. For those seeking a spicier kick, the MOC Original Recipe Spicy Crab is a must-try, featuring fiery red chilies from Sri Lanka. Other notable dishes include the Black Pepper Dashi Crab and Sri Lankan Curry Crab, each offering unique flavor profiles.

For prawn enthusiasts, the Prawn Chili Prawn is a standout, with other intriguing options like Butter Soy Prawns, Pepper Prawn, and Olive Oil & Soy Prawn. Fans of the famed Crabzilla and Prawnzilla should keep an eye on the restaurant’s social media channels for availability updates.

We had the pleasure of sampling some of Ministry of Crab’s highlighted dishes, each one showcasing the restaurant’s commitment to quality and flavor. We started with the Crab Liver Pâté ( not captured in photo), a luxurious starter likened to caviar. This dish is made from the liver of the crab, and it was incredibly smooth and flavorful.

Ministry of Crab Singapore-  Pure Crab

Next, we had Pure Crab, a dish that truly allows the natural sweetness of the crab to shine. The crab is steamed and then chilled to enhance its flavors, served with sides of warm butter, calamansi ponzu, and chili vinegar for dipping. It’s a must-try for any crab aficionado.

Ministry of Crab Singapore- Garlic Chilli PrawnMinistry of Crab Singapore- Garlic Bread

The Garlic Chilli Prawn was a delightful surprise with the fragrance of garlic and the heat of chili bringing out the sweetness of the prawns. Accompanied by the chargrilled Garlic Bread, which was glazed in a moreish garlic butter. The bread was incredibly addictive, especially when dipped in the savory gravy—I couldn’t get enough.

Ministry of Crab Singapore- Signature Garlic Chilli Crab Ministry of Crab Singapore- Kade Bread

The star of the show was undoubtedly the Signature Garlic Chilli Crab. This dish marries Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, resulting in an explosion of flavor that left us wanting more. To accompany it, we were served Kade Bread, perfect for mopping up the crab gravy, or chargrilled Garlic Bread.

Ministry of Crab Singapore- Crab Chawanmushi

For those who prefer a more traditional preparation, the Crab Chawanmushi provided a delicate and silky steamed egg custard topped with hand-picked crab meat and a drizzle of garlic chili oil glaze. One of our tablemates humorously remarked that the presentation reminded them of chwee kueh.

Ministry of Crab Singapore-Coconut Crème Brûlée

For dessert, we indulged in the Coconut Crème Brûlée offering a tropical twist on the classic French dessert.

Beyond crabs, the menu includes a variety of seafood dishes like freshwater prawns, clams, oysters, and fish, alongside non-seafood options such as chicken. A perfect starter is the Crab Liver Pâté, akin to caviar, served with Melba toast and a touch of kithul treacle for a sweet and smoky finish.

To complement the exquisite crustacean dishes, Ministry of Crab offers “Fifty Shades of Rosé,” a curated list of 50 rosé wines from France, Italy, Australia, and Spain. Non-drinkers can enjoy non-alcoholic sparkling iced teas like the Copenhagen Sparkling Tea in various organic flavors.

Address: Ministry of Crab

6 Dempsey Road

Singapore 249683

Opening Hours: 6:00PM-11:00PM

(Closed on Tuesdays)

Website: https://www.ministryofcrab.com/

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