HazelDiary

Shang Palace at Shangri-La Singapore invites discerning gourmands on a rare and exquisite culinary journey this April with a spotlight on the prized Giant Garoupa Skin (龙趸皮). Available from 24 March to 30 April 2025 for lunch and dinner, this limited-time promotion celebrates the rich textures and umami of the Giant Garoupa, prepared using time-honoured braising and wok-frying techniques by Executive Chinese Chef Daniel Cheung.

Read more: [SG EATS] Giant Garoupa Skin Specialties For the Month of April at Shang Palace | Shangri-La Singapore

Known as the Queensland Grouper, the Giant Garoupa is one of the largest reef fish found in the warm waters of Indonesia, Malaysia, and Australia. A coveted ingredient in Cantonese cuisine, its collagen-rich skin is traditionally slow-braised to achieve a luxurious, gelatinous texture—a testament to culinary finesse and patience.

Shang Palace showcases the versatility of this delicacy through seven refined creations, each steeped in Cantonese heritage and thoughtfully executed to highlight the garoupa skin’s silky texture and depth of flavour. The seven dishes include 昆仑南非干鲍脯 | Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone, 虾籽龙趸皮扣花胶柚皮 | Stewed Giant Garoupa Skin, Fish Maw & Pomelo Peel with Shrimp Roe, 麒麟龙趸皮 | Braised Giant Garoupa Skin, Flower Mushroom & Chinese Ham, 豉椒味菜炒龙趸皮 | Wok-fried Giant Garoupa Skin with Preserved Mustard Vegetables in Black Bean Sauce, 红烧火腩鳕鱼龙趸皮煲 | Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot, 陈醋柚子蒜泥黄瓜伴龙趸皮 | Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce and 面酱三丝炒龙趸皮 | Wok-fried Giant Garoupa Skin with Shredded Pork, Bean Sprouts & Celery in Yellow Bean Paste.

I was there for lunch and sampled three out of the seven dishes. Here’s what I tried:

Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce – S$48++
A refreshing cold appetizer with tangy pomelo and cucumber to offset the richness of the garoupa skin.

Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone – S$98++ per person
A tribute to the golden era of 1950s Cantonese fine dining, this dish layers braising mastery. Both abalone and garoupa skin are cooked separately before being united in a final braise, resulting in a dish that’s both texturally rich and deeply flavourful.

Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot – S$88++
A comforting pot of melt-in-your-mouth textures and warming soy-based sauce.

This seasonal menu offers a unique chance to savour a traditional delicacy typically reserved for festive occasions and luxurious banquets. Each dish is a tribute to classic Cantonese culinary artistry—featuring meticulous braising and wok-fried techniques that highlight the exquisite texture of Giant Garoupa Skin. If you’re in the mood to try something adventurous this month, this is worth exploring. And while you’re there, don’t forget to indulge in their exquisite dim sum offerings too!

Address: Shang Palace
Shangri-La Singapore
22 Orange Grove Rd
S 258350
Website: https://www.shangri-la.com/singapore/

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Always a delight to return to Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel. This season, the spotlight is on the exquisite Roast Irish Peking Duck. From 1 March to 30 April 2025, indulge in a specially curated Six-Course Roast Irish Peking Duck Set Menu. Not to miss the gastronomic experience that showcases the grandeur of this delicacy.

Read more: [SG EATS] Wan Hao Chinese Restaurant @ Singapore Marriott Tang Plaza Hotel – Indulge in a Limited-Time Six-Course Roast Irish Peking Duck Set

This Luxurious Six-Course Experience is specially curated menu, priced at S$128.80++ per person (S$118.80++ for in-house guests and Marriott Bonvoy members), requires a minimum of four diners.

Here’s a look at what we had for lunch. While we tried a portion for two, the full set for four includes half an Irish duck, showcasing the signature Peking duck at its finest.

Imperial Roast Irish Peking Duck with Chinese Crêpe

We kick start with Imperial Roast Irish Peking Duck with Chinese Crêpe. It is wrapped in a delicate crêpe; the crispy duck skin is complemented by julienned cucumbers and scallions. The duck skin was perfectly rendered, light, crisp, and bursting with deep, savoury flavour.

Fortune Eight Treasures Broth

Next came the Fortune Eight Treasures Broth, a Szechuan-style hot and sour soup that provided a comforting warmth. With ingredients like fish maw, sea cucumber, and shredded duck meat, the broth offered a delightful texture. The spicy kick lingered pleasantly on the palate,

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce is served in a stone pot to keep it warm. The thick grouper fillets were perfectly infused with savoury black bean sauce and complemented by bits of cured duck meat and fragrant leeks. While it pairs wonderfully with a bowl of white rice, it’s equally delicious on its own.

Stewed Scampi Prawn with Spicy Light Soy Sauce

The Stewed Scampi Prawn with Spicy Light Soy Sauce impressed with its plump, meaty texture. The prawns were perfectly coated in a lightly spiced and sweet glaze. Even my dinner companion gave it a thumbs up!

Braised African 5-Head Abalone with Irish Duck Meat in Wok-Fried Japanese Pearl Rice

The last savory course showcased the Braised African 5-Head Abalone with Irish Duck Meat, Diced Vegetables, and Crispy Conpoy in Wok-Fried Japanese Pearl Rice. Each grain of rice was infused with a delightful wok hei aroma, while the abalone sauce added a rich depth of flavour.

Double-Boiled Bird’s Nest with Coconut Milk and Egg

To conclude on a sweet note, the Double-Boiled Bird’s Nest with Coconut Milk and Egg offered a smooth, custard-like texture, reminiscent of a coconut egg tart filling. The gentle sweetness, paired with a generous topping of bird’s nest, provided a comforting and satisfying finish. Filling yet not too creamy, making it the perfect end to the meal.

Available until 30 April 2025, this exclusive six-course menu at Wan Hao Chinese Restaurant is a must-try for connoisseurs of premium Cantonese cuisine. Perfect for special celebrations or simply indulging in exquisite dining, the Roast Irish Peking Duck Set promises an unforgettable culinary experience. Click here for the full menu.

Address: Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Website: https://www.wanhaochineserestaurant.com/

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At Butcher’s Block, a restaurant celebrated for its commitment to wood-fire cooking and whole animal butchery, Chef Jordan Keao introduces the Spring Dinner IMUA Tasting Menu. Reflecting on my experience from last year, I’m thrilled to return and explore what’s new this time. Rooted in the Hawaiian philosophy of ‘IMUA’—meaning ‘moving forward with strength and spirit’—this specially curated menu embodies the principles of sustainable dining, bold flavors, and refined techniques. The IMUA Tasting Menu offers a carefully crafted culinary journey, highlighting premium ingredients, sustainable practices, and Chef Jordan’s deep Hawaiian roots. Expect a masterful blend of smoky, umami-packed flavors with vibrant seasonal produce, all presented with impeccable precision and artistry.

Read more: [SG EATS] Spring Dinner IMUA Tasting Menu at Butcher’s Block – A Hawaiian Culinary Journey

We had the IMUA Tasting Menu (S$228++ per person) and here is what to expect from the menu.

For Starters, we had 3 types to kick start the dinner. First up is the Bluefin Tuna Poke Tartlet. A refreshing bite, elevated with Ocean Water Froth, capturing the essence of the sea.

Next, Wagyu Beef Pipikaula where a Hawaiian-style dried beef, paired with Beef Fat Fried Rice.

Grilled French White Asparagus served with potato rosti.

Taramasalata with Laksa Pain Soufflé topped with smoked salmon rice is an innovative dish that blends Mediterranean and Southeast Asian influences.

Not forgetting the complimentary Hokkaido Milk Parker Roll with Konbu Butter sets a high standard. The fluffy Asian milk bun paired with konbu butter is irresistible. And the best part is that it is available for takeaway now.

Seafood & Meat Selections

Lomi Lomi

A traditional Hawaiian dish featuring Japanese Hamachi, brightened by Tomato Sorbet and Aguachile. A harmonious blend of umami, tanginess, and a gentle spiciness.

Jerusalem Artichoke

This dish features Jerusalem Artichoke alongside a Western Plains Kalua Pork Dumpling, Taro Leaf Coconut, and Fermented Red Cabbage. The dumpling offers rich, smoky, and savoury flavours, echoing the essence of traditional Hawaiian slow-roasted pork, encased in a delicate wrapper. The Taro Leaf Coconut sauce gives a velvety smoothness with hints of nuttiness and tropical sweetness. Quite a harmonious combination with red cabbage that gives a delightful tang and slight crunch.

Huli-Huli Dry-aged Duck

The Huli-Huli Dry-aged Duck is a harmonious blend of rich, savoury flavors. The dry-aged duck breast offers deep umami with a tender, slightly gamey profile, while the confit duck leg adds a melt-in-your-mouth fattiness. The Shio Miso Rutabaga Purée brings a savoury, earthy sweetness with a touch of umami while the Sweet Potato Leaf adds a mild, slightly bitter note, cutting through the richness and balancing the dish. Together, the flavours are well-rounded, creating a luxurious and satisfying experience.

Grilled Murray Cod

The Grilled Murray Cod is delicately grilled to perfection, offering a tender and flaky texture with a subtle, sweet, and clean flavour of the fish. The Sweet Potato Leaf brings a mild bitterness, adding depth and balancing the richness of the cod. The Bottarga Cream adds a luxurious, briny richness with a touch of umami.The Koshihikari Rice Congee is a warm, velvety dish, rich in umami, offering a comforting base that beautifully complements.

Blackmore Farms Beef

The Blackmore Farms Beef presents an indulgent finale to the savoury courses, with each element thoughtfully designed to enhance the dish’s luxurious depth. The Dry-aged Wagyu offers a melt-in-your-mouth tenderness and rich, beefy flavour, while the Bone Marrow Custard adds a velvety, savoury richness. The English Pea Puréebrings a fresh, light sweetness that cuts through the richness, creating balance. The Beef Financier introduces a slight sweetness and a delicate crumb, offering a surprising contrast in texture. Lastly, finished with a vibrant Chimichurri, the dish is infused with a tangy, herby kick, perfectly tying together the complex layers of flavor.

Dessert Finale

Rosella Guava Sorbet & Vanilla Ice Cream

A refreshing, tropical combination dessert after the savoury course.

Haupia

Featuring Fermented Ichigo Strawberry, Macadamia Nut Crumble, and Gula Melaka Ice Cream. A combination is a perfect blend of creamy, fruity, nutty, and sweet elements that excite the senses.

Not forgetting the Petit Fours for a sweet ending.

For those seeking a full sensory journey, the IMUA menu is complemented by Tailored Wine Pairing (S$158++ per person) or the Dom Pérignon Prestige Pairing (S$408++ per person). Each pairing ensures each dish is harmoniously matched with the finest selections.

Address: Butcher’s Block
Raffles Singapore
1 Beach Road
Singapore 189673
Website: https://www.butchersblock.com.sg/

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In celebration of its 1st anniversary, Hey Kee HK Seafood Restaurant is introducing 10 exciting new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This anniversary menu revamp showcases a modern twist on traditional Cantonese flavours.

To mark the occasion, diners can enjoy an exclusive 50% discount on 9 of the new dishes from 25 March to 27 March 2025. Available for both lunch and dinner. This is the perfect opportunity for diners to experience their innovative offerings at a fraction of the price.

Read more: Hey Kee (嘻記) HK Seafood Restaurant @ Former Singapore Badminton Hall – 10 New Dishes for Their 1st Anniversary

Here are the highlights from the Anniversary Menu:

Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes – S$16.80 for 6 pc

A classic dish elevated with a contemporary twist. The prawn balls are paired with two unique sauces, which are the Worcestershire and Smoked Chilli Pipettes. The tangy depth and smoky heat create an exciting contrast, making each bite irresistible.

“Hair Dryer” White Pepper Jumbo Prawns – S$42.80

This standout dish employs a traditional Cantonese preparation technique, which to season jumbo river prawns with Sarawak white pepper and salt. The innovative “hair dryer” method crisps up the exterior while keeping the meat succulent and flavorful. Gimmicky but it really works!

Braised Pork Trotters with Golden Oysters- S$36.80

A rich, collagen-packed dish. The pork trotters are braised to perfection with the addition of golden oysters infusing an umami essence. Best to go with a bowl of white rice.

Flambe Angus Beef with Whisky – S$46.80

One of the evening’s most visually captivating dishes. Premium beef cubes are flambéed tableside with high-proof whisky, intensifying the flavours while adding a subtle smoky aroma. The result is tender, melt-in-your-mouth beef with a beautifully caramelized exterior.

Braised Homemade Tofu with Crab Roe- S$24.80

Silky homemade tofu is braised and topped with a luscious crab roe sauce. The natural sweetness of the tofu complements the rich, velvety crab roe. Comforting with a touch of luxe for this dish.

Simmered Tiger Grouper Fish Soup- S$98.00

A nourishing double-boiled soup featuring collagen-rich tiger grouper simmered with its bones and skin intact. The soup is enhanced with cabbage, tofu, tomatoes, and wolfberries, the broth is deep in flavour and highly revitalizing.

Steamed Roe Crab with Glutinous Rice – S$138.00

A seafood lover’s dream. This dish presents a whole crab atop a fragrant bed of glutinous rice. Steamed together in a bamboo basket, the rice soaks up the crab’s natural juices, creating an intensely flavourful bite. It was everyone’s favourite of the night.

Glutinous Rice Cake with Brown Sugar – S$8.00 for 5pc

A simple yet addictive dessert, these crispy golden rice cakes boast a chewy, mochi-like interior. The caramelized brown sugar coating provides just the right balance of sweetness to end the meal on a high note.

Hey Kee continues to impress with its refined flavours and inventive techniques, successfully blending tradition with modernity. Their new menu does not disappoint, and if we had to pick three must-try dishes, the Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky are standout highlights, while the Steamed Roe Crab with Glutinous Rice is a top pick for seafood lovers.

With a limited-time 50% discount from 25 to 27 March 2025, this is the best chance to explore Hey Kee’s newly curated dishes. Don’t miss it!

Address: Hey Kee (嘻記) HK Seafood Restaurant
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
Website: https://www.heykee.sg/en_SG/

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Min Jiang at Dempsey celebrates its sixth anniversary with an extraordinary 18-course menu crafted by three esteemed chefs- Master Chef Goh Chee Kong, Celebrity Guest Chef Pung Lu Tin, and Chef Daniel Koh. Master Chef Goh, known for his Cantonese culinary expertise, has led Min Jiang at Dempsey since its inception, balancing tradition with innovation. Chef Pung, a stalwart of the Chinese culinary scene with nearly five decades of experience, is renowned for his creative interpretations of classic dishes. Chef Daniel, a pioneer of Modern Chinese cuisine in Singapore, fuses Eastern and Western techniques to create bold, contemporary flavors.

Read more: [SG EATS] A Min Jiang At Dempsey Six-Hands Anniversary Showcase -7 to 12 April 2025 | 18-course Gastronomic Journey

From 7 to 12 April 2025, guests can enjoy exclusive dine-in set menus. This includes a 5-course lunch S$126++ per person, 6-course dinner S$146++per person, and a special 7-course dinner on 12 April S$186++ per person, with an optional sake pairing at S$36++ per person.

We had the privilege of experiencing a sneak preview of the special 7-course dinner menu happening on 12 April 2025.

The meal began with the elegantly presented Foie Gras Terrine Monaka by Chef Daniel, a sophisticated fusion of French and Japanese influences. The rich, velvety foie gras terrine was encased in a crisp monaka wafer, complemented by refreshing citrus slices for a balanced start.

Next came the Min Jiang Appetiser Platter. A showcase of the chefs’ creativity. Chef Pung’s Pan-Seared Hokkaido Scallop with Pineapple Lime Sauce offered a delightful contrast of sweet and tangy flavors, while Chef Goh’s Typhoon Shelter Crab Claws were expertly executed, with a hint of honey adding a touch of sweetness to the fragrant, umami-packed dish. Double-boiled Morels, Agaricus mushrooms, abalone and dried scallops in whole mini pumpkin by Chef Pung Lu Tin

The culinary journey continued with Chef Pung Lu Tin’s Double-Boiled Morels, Agaricus Mushrooms, Abalone, and Dried Scallops served in a whole mini pumpkin. The nourishing dish was as visually appealing as it was comforting, with rich umami flavors enveloped in the soft texture of the pumpkin.

Chef Daniel Koh’s Yin Yang Fish Rolls showcased a stunning combination of Salmon, Sea Perch, and Tianjin Cabbage, offering a vibrant color contrast and a harmonious blend of fish flavours.

Chef Pung’s Baked Pork Rib with Hawthorn Sauce featured tender, juicy ribs complemented by a homemade hawthorn sauce and seasonal diced fruits, creating a delightful sweet note.

The Stewed Lobster in Superior Stock with Deep-Fried Glutinous Rice by Chef Goh Chee Kong was a comforting dish with lobster submerged in rich stock, paired with crispy, golden rice in a ball shaped.

The meal concluded on a sweet note with Chef Goh’s Deep-Fried Yam Pastry with Custard and Pistachio Gelato. A delectable dessert pairing the creamy custard with the crispy yam pastry and the refreshing pistachio gelato.

Addresss: Min Jiang
7A & 7B Dempsey Rd,
Singapore 249684
Opening Hours: Monday to Sunday
Lunch & Dim Sum: 11:30AM – 2:30PM
Dinner: 6:30PM – 10:30PM
Website: https://www.goodwoodparkhotel.com/dining/min-jiang-dempse

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Resorts World Sentosa has welcomed an exciting new addition to its fine-dining landscape with the launch of Sugarra, a modern Basque and Spanish restaurant by acclaimed Chef Aitor Jeronimo Orive. Taking over the space previously occupied by Table65 at Hotel Michael, Sugarra is a sophisticated culinary destination that showcases the rich flavours of Basque cuisine, elevated with contemporary techniques.

Read more: [SG EATS] Sugarra at Hotel Michael, Resorts World Sentosa – Spanish Fine Dining by Chef Aitor

Stepping into Sugarra—meaning flame in Basque—diners are greeted by an elegant 68-seater space adorned with deep green hues, brass accents, and plush leather seating. The high ceilings and dim lighting create an intimate yet refined setting, complemented by an eye-catching display of herb-infused olive oils lining the shelves. For those seeking a more exclusive experience, Sugarra also offers a spacious private dining room.The space is perfect for intimate gatherings.

Sugarra offers tasting menus that allows diners to embark on a meticulously curated journey through Basque and Spanish flavours. Diners can expect the menus like:

• Sugarra Experience Tasting Menu – 9 courses at S$288++ per person
• Discovery Tasting Menu – 6 courses at S$198++ per person
• 4-Course Tasting Menu – S$148++ per person

To complement the dining experience, the restaurant features an extensive wine list with over 750 labels, including rare and special vintages, with optional wine pairings available.

Starting off with the complimentary bread served with olive oil and butter.

Each meal at Sugarra begins with an exquisite selection of Tapitas—a curated assortment of eight small bites inspired by different regions of Spain. Highlights include:

• Cuajada de Apio Nabo – A refined celeriac curd topped with caviar.
• Aguila Y Foie – A decadent bite featuring foie gras, unagi, apple, and onion confit.
• Gilda – A playful take on the classic Spanish lollipop, made with green Manzanilla olives, smoked Iwashi sardines, and Piparra peppers.
• Bravos de Olivas – A steamed cake filled with olive cream, dusted with anchovy powder.
• Basque Sushi – A unique paella rice sushi, infused with saffron and topped with premium Hokkaido scallops.
• Tartare de Vaca Vieja – Aged Galician beef tartare served with egg yolk confit and crispy pane de carasau.

The dining experience was a delightful exploration of Spanish flavours with a modern twist. The Tortilla de Patatas was a standout, elevating the classic Spanish omelette with confit potato, airy sabayon, and potato espuma, crowned with aromatic winter black truffle—a clear crowd favorite.

The Remolacha surprised with its refreshing combination of beetroot tartare, Granny Smith apples, avocado, and a vibrant herb salad, complemented by an unexpected yet delightful beetroot sorbet.

The Arroz De Rabo De Buey, a rich fusion of paella and risotto, featured oxtail bomba rice slow simmered to perfection, paired with duxelles mushrooms, a creamy quail egg, and black truffle. An unassuming in presentation but bold in flavour.

The Suquet, a traditional Catalan seafood stew, showcased the depth of the ocean with charcoal-grilled Alfonsino fish, mussels, and potatoes.

For mains, the Txuleta, a 45-day aged vintage beef steak, was masterfully grilled over an open Basque fire, enhanced by piquillo pepper gel, rich beef jus, and velvety garlic mousseline.

Ending on a tropical note, the Coco dessert was a harmonious medley of textures and flavors, combining coconut flesh, coconut water gel, yogurt, sago pearls, and a refreshingly light coconut sorbet.

Lastly, we ended with Petit Fours to mark the sweet evening.

Sugarra introduces a sophisticated take on Basque and Spanish cuisine to Singapore’s fine-dining scene. The restaurant offers an elegant ambiance, impeccable service, and expertly crafted dishes. While it sits at a higher price point, the experience provides a refined taste of Spanish gastronomy. For those who enjoy Michelin-starred dining and thoughtfully curated tasting menus, Sugarra at Hotel Michael is a noteworthy destination. It can also consider for special occasions and unforgettable dining experiences.

Address: Sugarra
8 Sentosa Gateway, Level 1, Hotel Michael,
Singapore 098269
Tel: +65 6577 6448 / 6688
Opening Hours: Monday to Sunday: 6:00PM – 11:00PM

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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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