HazelDiary

Flutes, renowned for its long-standing presence at the National Museum of Singapore, has recently relocated to a historic heritage site at Guoco Midtown House, formerly a police station. Although the restaurant has been a fixture in Singapore’s dining scene for years, my first visit was an eye-opening experience.

Read more: [SG Food] Flutes at Guoco Midtown House: A Culinary Journey Through Heritage and Innovation

The evening began with an array of snacks – BBQ Yumbah Abalone with Kombu Butter and Truffle, Potato Croquette with Bafun Uni and Oscietra Caviar, and Kangaroo Tartare with Beetroot and Goat’s Cheese. These offerings showcased Flutes’ adept fusion of Australian ingredients.

Opting for the dinner degustation menu at S$178+, we embarked on a journey of nine meticulously crafted courses. Each course was meticulously crafted, reflecting Chef’s dedication to harmonizing flavors and textures.

The Alaskan King Crab wrapped in avocado, horseradish, and dill provided a refreshing introduction that invigorated the palate.

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The Aquna Murray Cod, accompanied by spring vegetables and smoked mussel butter, showcases its forgiving nature due to its oily content. Its moist, medium-textured flesh with large flakes and minimal bones delivers a clean, non-fishy flavor profile.

Celeriac with Manjimup Truffle and Langoustine, a standout for its nuanced sweetness and sophisticated presentation.

BBQ Zabuton Satsuma Gyu Skewer, featuring Kagoshima Prefecture Tajima beef, which melted in the mouth and paired surprisingly well with beetroot.

The pre-dessert of Jerusalem Artichoke Ice-Cream with Manjimup Black Truffle and Caramelized Milk Crumbs was a unique delight, while the Strawberry Pavlova with Calamansi Sorbet provided a perfect conclusion to the meal.

The meal concluded with a Petit Fours- Kaya Soy Bon Bon, Yuzu Jube, and Rojak Flower Macaron, each a tiny bite for a sweet ending.

For those looking to enhance their dining experience, an additional beverage pairing option is available for S$108++ per person, allowing guests to savor a selection of wines expertly chosen to complement each course.

Flutes at Midtown House is more than just a restaurant; it is a celebration of culinary artistry, heritage, and sustainability. Whether you are a long-time patron or a first-time visitor, the new location offers an experience that is both familiar and refreshingly new. With its commitment to impeccable dining and environmental responsibility, FLUTES continues to set the standard for a long-standing fine dining in Singapore.

Address: Flutes Restaurant

120 Beach Road #01-02

Guoco Midtown House

Singapore 189769

Tel: +65 63388770

Operating Hours: 11:00AM – 2:30PM | 6:00PM – 10:30PM

Website: https://flutes.com.sg/

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Beyond The Dough, the latest addition to Singapore’s bustling food scene, is making waves with its unique take on Tokyo Neapolitan pizza. Conceived by master pizzaiolo Eddie Murakami and F&B visionary Shinji Yokota, this cozy spot on Arab Street goes beyond being just another pizzeria. Boasting a minimalist interior with a seating capacity of 28, Beyond The Dough lets its pizzas take center stage.

Read more: [SG EATS]Beyond The Dough- “Tokyo Neapolitan-Style” Pizzeria in Singapore

Beyond The Dough is the brainchild of Eddie Murakami, a master pizzaiolo trained at top Tokyo pizzerias, and Shinji Yokota, an F&B visionary with extensive industry experience. Their mission is clear: to deliver pizzas that embody the “purest of flavors” using high-quality ingredients and meticulous cooking techniques. The pizzas feature flour from Japan, water filtered through a proprietary Japanese filter, and Okinawa salt, among other carefully selected ingredients.

We started with an Assortment of 3 Appetisers, a delightful selection that changes daily based on the freshness. It’s a great way to start if you’re dining out in a group, offering a refreshing introduction to the meal.

Next, we had the standout Homemade Lasagna—umami, juicy, and bursting with flavor. However, be sure to order early, as this treat is limited to one order per person and tends to sell out quickly.

Moving on to the pizzas that I tried:

Margherita (tomato sauce, basil and cheese) -A classic favorite featuring tomato sauce, basil, and cheese. The cheese pull and crisp pizza crust provided a delightful experience.

Singapore Rampage — brings the best of hot and spicy with a gravy made from over 100 prawns, cooked over 20 hours and fragranced with chilli, garlic and basil. A must-try for those seeking a fusion of local flavors and a touch of heat.

Diavola (tomato sauce, basil, salsiccia, olive, cheese and chilli)– Tomato sauce, basil, salsiccia, olive, cheese, and chili come together for a crowd-pleasing combination of ingredients and cheesy goodness.

5 Formaggi- Crafted with five premium cheeses, including mascarpone, smoked cheese, blue cheese, pecorino, and parmigiana. A heaven for cheese lovers, accentuated by a surprising drizzle of thick honey on warm cheese and a crisp pizza base. My top favourite of the night!

@hazeldiary_ ‘Tokyo Neapolitan-Style’ Pizzeria opens at Arab Street. One of the best pizza i had recently. Best to make reservation before heading down as the seats are limited. #sgfoodie #beyondthedoughsg #beyondthedoughpizzeria #pizzalover #pizzatime #wheretoeatsg ♬ 첫 눈 The First Snow – EXO

Conveniently located on Arab Street, Beyond The Dough stands out as a vibrant addition to the local dining scene. More than just a pizzeria, it seamlessly blends traditional techniques with modern flair while remaining true to the essence of exceptional pizza.

Address: Beyond The Dough Pizzeria

150 Arab Street

Singapore 199832

Opening Hours: Monday to Saturday | Lunch: 11:45AM to 15:00PM (13:45PM Last Order) | Dinner: 17:00PM to 23:00PM (21:45PM Last Order)

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The Silken Tofu with Pumpkin and Crabmeat ( S$18.90++), featuring sweet golden pumpkin from Taiwan. This dish provides a lighter option, though a bit more crabmeat would have enhanced the dish.

The Crispy Eggs with Black Sesame Oil (S$16.90++), a Taiwanese household favorite, featured four fried sunny-side-ups cooked in a sweet-savory sauce with Taiwan-imported black sesame oil. Delightful combination of runny yolks and crispy sides in a sweet-savory sauce, though some might find the price a bit steep.

Another noteworthy dish is Ah Ma’s Rice Vermicelli and Taro Soup (S$19.90++/ S$32.90++ ). This dish features fine rice vermicelli from Xin Zhu, immersed in a flavorful pork bone broth. The soup is complemented by sliced pork belly, lala, shiitake mushrooms, and sweet taro chunks. To my delight, the rice noodles maintained a pleasing firmness despite being immersed in the piping-hot soup – a welcome surprise for someone who dislikes soggy noodles. The full-bodied broth struck a perfect balance, not overly salty, allowing me to savor every bit of it with a satisfying slurp.

The restaurant’s ambiance accommodates up to 120 diners, with open and spacious seating, including private dining rooms for more intimate gatherings. While the middle seats lack some intimacy, the booth seats on the side provide a cozier atmosphere. Located conveniently at Leisure Park Kallang, a short walk from Stadium MRT Station, Song Yue Taiwan Cuisine offers a homely and well-executed dining experience with reasonable prices – making it a worthy choice for a family meal.

Address: Song Yue Taiwan Cuisine

5 Stadium Walk

#01-38/39 Leisure Park Kallang

Singapore 397693
Opening hours: Sunday-Thursday 11:30am to 3:30pm | 5:00PM to 9:00PM

Friday-Saturday 11:30AM to 3:30PM | 5:00PM to 9:30PM
Tel: 6988 3322

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Araya located at Mondrian Singapore Duxton stands out as the first fine-dining South American establishment in the city. The restaurant emphasis on Chilean South Pacific cuisine infused with indigenous and Japanese ingredients. It is the latest addition to the Culinary Arts Group, which also boasts Michelin-starred Japanese restaurant Hamamoto and popular open-fire grill eatery, Revolver.

Read more: [SG EATS] Araya At Mondrian Singapore Duxton | South American Fine-Dining Cuisine With Chilean Focus

Situated within Mondrian Singapore Duxton, Araya is a cozy 30-seater space led by the culinary expertise of Michelin-starred Chef Francisco Araya and Chef Fernanda Guerrero. The main dining area features a 12-seat rose quartz counter that provides an intimate view of the chefs at work. For large groups, there is also a private room available with a minimum spending requirement of S$4,000.00++.

Araya offers a singular dining experience with its Menu Degustacion prices at S$298++ per person tasting menu for dinner along with a vegetarian option, Menu Vegetariano at S$298++ per person. The courses showcase a fusion of South American flavours with Japanese elements, and a wine pairing option is also available.

We started off with a series of snacks including Ama Ebi Tomato Meringue, Tepache (fermented pineapple juice), and Corn Flan with Murasaki uni marinated in white shoyu.

The bread course, La Panera introduces three distinct Chilean breads- Marraqueta, Chapalele and Chorizo.I enjoyed the trio freshly baked bread complemented by Butter Merken, a Uruguayan butter infused with merken.

Following the bread course, the refreshing Ceviche features Hokkaido scallops marinated in shio koji with tiger’s milk sorbet and a medley of flavours.

The Causa course presents Araya’s take on potatoes and caviar, incorporating oca,yellow chillies and lightly smoked chutoro.

A standout dish is the Moqueca, a traditional Brazilian fish stew featuring gently poached kinki fish with a flavorful moqueca sauce made from kinki bones, palm oil, and coconut milk. Interesting!

The following course features exquisite harmony of 154 days aged Ecuadorian cacao. It’s rich and velvety taste perfectly complementing the succulent essence of Bresse pigeon intensifying the richness of flavors.

Transitioning to the “Sunday Lunch” segment, highlighting the traditional Chilean snack, the Empanada takes center stage. Crafted with wagyu beef, it is elegantly adorned with a pebre gel (a Chilean condiment typically comprising coriander and/or parsley) and delicate micro herbs on top.

For the final savory course, we had Picana presenting Wagyu beef with vibrant chimichurri sauce.

Palate cleanser before moving on to our sweet treats.

The dessert experience unfolds in three acts. The first, Desierto Florido features crushed honey orange meringue, chirimoya alegre espuma, and mango-pineapple-infused orange flan.

Antarctica, the second dessert offers goat’s milk ice-cream, crispy milk, cinnamon anglaise, Patagonian blackberries, and dulce de leche.

The grand finale Carrito De Dulces involves a dessert trolley presenting single-origin chocolates from South America for patrons to choose from. We get to choose whichever type of chocolate from the dessert trolley.

While unfamiliar to many, Chilean cuisine takes center stage at Araya offering a refreshing addition to Singapore’s dining scene. The carefully crafted dishes, attentive service, and unique flavour combinations position Araya as a strong contender for a Michelin Star in the future. I would recommend giving it a try for an exquisite dining experience.

Address: Araya 
Mondrian Singapore Duxton 
83 Neil Road, #01-08 
Singapore 089813 
Tel: +65 8870 0871 

Opening Hours:  Tuesday to Saturday 6:00PM to 11:00PM (Last order at 9:00PM) 
Closed on Sunday & Monday 

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Abura Kappo is a new dining concept within the renowned Hashida Singapore that offers a unique and innovative dining experience. Nestled along the vibrant Amoy Street, Abura Kappo shares the same entrance as Hashida Singapore, which is helmed by chef Kenjiro “Hatch” Hashida. Having recently unveiled its doors last December, Abura Kappo introduces a captivating fusion of creativity and tradition, all centered around the element of oil.

Read more: [SG EATS] Abura Kappo at Amoy Street | A Novel Restaurant-in-a-Restaurant Concept within Hashida Singapore

There are three private dining rooms available- Room A which accommodates 12 guests, Room B with a capacity for 7 guests , and Room O (Abura Kappo) designed for gatherings of up to 6 guests. So to reach to the designated Abura Kappo room, diners will take a serene stroll down a zen lane within Hashida Singapore that adds an element of anticipation.

Abura Kappo’s fixed 13-course menu, priced at S$200++ per person, showcases a delightful blend of traditional Japanese flavors with a contemporary twist. Join me as I delve into the beautiful evening here.

Monaka 

A crispy wafer filled with a creamy blend of blue cheese and Comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish.

Lamb x Squid 

A surprising combination of fresh raw lamb paired with squid, accompanied by Hashida’s signature gin salt. I thought the combination was interesting and the chef has nailed it well.

Camembert 

A delightful course featuring Camembert cheese tempura paired with the citrusy mint of kinome leaves. One of my favourite of the night.

Tuna Consommé 

I was instructed to gently swirl the glass containing the tuna consommé, which I thought it was wine at the first place. The swirl is to allow the aromatic spring onion oil to meld with the essence of Japanese bluefin tuna. Splendid!

Managatsuo 

Moving on to the Managatsuo, a dish spotlighting the silver pomfret. This delectable creation is served with two flavorful sauces – a zesty, homemade onion sauce and a rich tempura sauce.

Ebi Toast 

Deviating from traditional bread with a savoury house-made tamagoyaki and angel shrimp paste. Visually pretty and flavours are on point.

Tebagyoza 

A twist on Tebagyoza, featuring a crisp deboned chicken wing generously stuffed with glutinous rice and egg. It is inspired from Oyako-don dish.

Wagyu Beef Tempura 

Hokkaido Tokachi Wagyu beef wrapped in green shiso leaf, deep-fried to perfection, and drizzled with a sauce made from balsamic vinegar and pomegranate juice. Give a dip with with the Sakura salt and red shiso (yukari) salt that served on the side for more flavours.  

Duck Salad 

A refreshing intermission in the culinary journey so far. This course features slices of succulent duck breast accompanied by pickled turnip and persimmon, offering a delightful blend of flavors and textures.

Soft Soba Taco 

The Soft Soba Taco is a pleasantly surprising fusion dish that brings together a handmade buckwheat tortilla with a touch of sukiyaki inspiration

There are also inspirations from sukiyaki with the deep-fried cutlet of minced Wagyu topped with tofu emulsion and then drizzled over with egg yolk. 

Oden Tempura 

Oden Tempura takes inspiration from the Japanese classic, with radish and tomato stewed in dashi before being deep-fried to a golden perfection. This unique preparation is a first for me, and I must say, it’s surprisingly delightful.

Donabe  

Presented in a donabe, the dish features plump, glossy, and sweet Nanatsuboshi short-grain rice, paired generously with a selection of fresh seafood. The bowl is accompanied by a trio of toppings and sheets of roasted seaweed. Among them is the Spicy Tuna, adorned with golden tempura crumbs; Prawn Tempura, served with tempura sauce resembling a mini tendon; and a mix of julienned radish, shiitake mushroom, spinach, and burdock root arranged in the style of Korean Kimbap.

The concluding savory course offers a playful DIY experience, allowing you to customize the donabe with condiments and accompanying ingredients to your liking.

Dessert 

The dessert presentation unfolds in two parts. First,  we had the shiitake mushroom-infused chocolate paired harmoniously with house-made vanilla ice cream, cleverly shaped to mimic a mushroom cap. Next is the slice of dried persimmon served alongside house-made matcha ice cream.

For those still craving more, ala carte add-ons such as Uni & Caviar Tempura, Ika & Caviar Tempura, and Kani Tempura are available.

Abura Kappo’s innovative approach to its “oil”-inspired menu, combined with unexpected twists and delightful flavors, offers a refreshing departure from traditional omakase experiences. The intimate setting and creative dishes make it a must-try for those seeking a fun and unique culinary adventure in the heart of Singapore.

Address: Abura Kappo  
77 Amoy Street 
Singapore 069896 
Tel: +65 8129 5336 

Opening Hours 
Tuesday: 7.00pm to 10.30pm 
Wednesdays to Sundays 
Lunch: 12.00pm to 3.00pm 
Dinner: 7.00pm to 10.30pm 
Closed on Mondays 

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As we usher in the Year of the Dragon, 藝 Yì by Jereme Leung at Raffles Hotel Singapore beckons guests to revel in a season of reunions and new beginnings. Renowned Chef Jereme Leung has meticulously crafted an exquisite array of festive delicacies and auspicious gifts. It is available from 22 January to 24 February 2024, including enticing Lunar New Year Dine-in Set Menus. Read More

Seroja restaurant, situated at Duo Galleria in Bugis, achieved its inaugural Michelin star a few months ago, earning the distinction of being Singapore’s first Green Star restaurant. Led by Chef Kevin Wong, formerly the Head Chef of Meta Restaurant Singapore, Seroja opened its doors in 2022, dedicated to expressing Chef Kevin’s love for the Malay Archipelago. The restaurant pays homage to Malaysian culinary traditions by incorporating local produce, spices, and techniques into its menus. The name “Seroja” translates to lotus flower in Malay and also happens to be the street name of Chef Kevin Wong’s family home in Klang. Read More

As the festive season of Diwali approaches, I am back to Tiffin Room at Raffles Hotel Singapore to embark on a culinary journey that delight my taste buds and transport me to the heart of India. Tiffin Room has curated a special Diwali Experience menu that brings together the rich and diverse flavors of Indian cuisine, reimagined in an iconic tiffin box alongside delectable sweet. This celebratory feast is an ode to the cultural tapestry of India and is available for both lunch and dinner from October 30th to November 12th, 2023. Read More

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