HazelDiary

After 15 years of serving hearty Middle Eastern cuisine, Chef-owner Bjorn Shen has hit the reset button on his beloved Artichoke. The restaurant at New Bahru has now been transformed into Artichoke Pizza Parlor, a new-school pizza joint with old-school soul. Known for pushing boundaries, Bjorn’s reimagined concept is not about replicating Italian traditions. It’s about creating pizzas that are loud, fun, and distinctly Singaporean in character.

Read more: [SG EATS] Artichoke Pizza Parlor at New Bahru – Bjorn Shen’s Bold Take on Singaporean-Style Pizza

The layout at Artichoke Pizza Parlor is largely unchanged from its predecessor. Diners can still enjoy both indoor and outdoor seating, making it suitable for groups of 4 to 8 pax. It’s casual and relaxed, ideal for gathering with friends over hearty plates and pizzas meant for sharing.

The heart of the menu lies in Bjorn’s dough formula, perfected over years of experimentation. Expect a light and airy texture from the high-hydration base, paired with bold toppings and inventive formats. There are three main pizza styles here — Slabs, Stacks, and Rounds — along with snacks, sharing plates, pastas, fried chicken, and desserts.

We started with the Green N’ Golden Kiwi -S$14 is a refreshing combination of green and golden kiwi tossed with olive oil, pecorino, black pepper, and mint.

For something more indulgent, the Beef Lasagna Nuggets -S$16. Deep-fried cubes of breaded beef lasagna that are crispy outside and oozy inside. It was a fun, hearty snack I would say. Would recommend to order this when you visit here.

The Chicory Salad -S$20 with roasted grapes, mango amba, falafel crumble, and whipped sesame is light yet flavourful.

For something richer, the Creamy Green Harissa Prawn Spag -S$34 is generously portioned and ideal for sharing. This is also crowd favourite and left a deep impression. Worth trying this!

A standout dish for us was the Super Crunchy Fried Chicken (S$24) . Juicy, golden-fried chicken elevated with za’atar honey and Lebanese garlic sauce.Damn good!

Bjorn Shen’s pizzas are bold, messy, and flavour packed. The pizzas are designed to be feasted upon with abandon.

• Slabs: These are a cross between Roman and Detroit-style pizzas, featuring a thick Sicilian-inspired base with a unique “undercrunch” cheddar cheese layer baked directly beneath the dough. The Bacon Apple Pie -S$32 is a must-try, layered with maple bacon, apple butter, brie, baked apples, rosemary, and hazelnuts. Another slab to order is the Dirty Margherita -S$22 . A punchy take on the classic with mozzarella, pecorino, tomato, basil, and spicy garlic oil.

• Stacks: Double-decker slabs stuffed with even more ingredients. The Dirty Duck -S$30 is loaded with spiced duck, snake bean lawar, sambal matah, and coconut cream. Do note the spice level — it was a little too fiery for me, but spice lovers will appreciate it. The flavours carry a distinct Balinese touch, inspired by their sister restaurant in Bali.

• Rounds: Puffy, airy-crust pizzas fried then baked, inspired by Naples’ Montanara. We loved the Tropic Thunder -S$32. A riot of Parma ham, burrata, jackfruit, ginger flower, pecorino, mint, and honey on a tomato base. Definitely not your traditional take, but one that surprises in a good way.

Save room for desserts because Artichoke Pizza Parlor doesn’t hold back. The Cinnamon-Cherry Pie -S$18 with almond frangipane and sour cherry filling is a standout, while the playful Sundae -S$20 brings passionfruit ice cream, banana bread croutons, and meringue together in one bowl. For something richer, the warm Mud Cake -S$14 with banana & golden raisin jam, Ovaltine crunch, and smoked salt hits the spot.

Artichoke Pizza Parlor breaks away from the conventional pizzeria playbook with bold flavours, generous portions, and a distinctly Singaporean flair. It’s a spot made for groups. Casual, vibrant, and infused with Bjorn Shen’s unmistakable cheeky creativity.

Address: Artichoke Pizza Parlor
46 Kim Yam Road, #01-02,
New Bahru,
Singapore 239351
Opening Hours: Tuesday: 5pm – 10pm
Wednesday to Sunday: 11am – 10pm
( Closed on Monday)

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Tucked away within Singapore’s first all-villa resort, Raffles Sentosa Singapore, lies a sophisticated dining destination that effortlessly marries time-honoured Cantonese techniques with contemporary refinement — Royal China. More than just a hotel restaurant, Royal China stands as a destination, showcasing the culinary finesse of Executive Chinese Chef Ling Heng Yao.

Read more: [SG EATS] Royal China Raffles Sentosa– Modern Cantonese Cuisine in a Luxury Singapore Resort

Royal China is more than a name, it’s a tribute to the legacy of its predecessor once located in Raffles Singapore’s arcade, and a proud nod to the Royal Group (developer behind this opulent Sentosa property). The restaurant embodies both tradition and transformation, offering a refreshed take on Cantonese cuisine rooted in respect for ingredients and culinary philosophy.it has occasionally Szechuan touches due to the chef’s past experiences.

Chef Ling, whose pedigree includes tenures at The Fullerton Hotel, The Fullerton Bay Hotel, and Shisen Hanten, leads the culinary helm here.

For my birthday this year, I had the opportunity to celebrate with a dinner session at Royal China, nestled within the tranquil grounds of Raffles Sentosa Singapore. Known as Singapore’s first all-villa resort, Raffles Sentosa sets the stage for an ultra-luxurious experience from the moment you arrive.

The journey begins in style. Guests are transported via Rolls-Royce buggy service, chauffeured seamlessly from the main arrival point to their villa or chosen dining venue. Complimentary valet service adds a further touch of convenience, reflecting the resort’s commitment to elevating every aspect of the guest experience.

Not to be missed is iconic The Raffles Sentosa Sling. A sustainable reinterpretation of the iconic Singapore Sling, crafted exclusively for the resort. It’s available in both cocktail and mocktail versions, catering to every preference.

To begin the evening, we were served an amuse bouche, followed by an elegant bread course featuring both steamed and fried mantou-style bread accompanied by house-made spreads. A creative nod to Chinese dining traditions.

We started with the Chilled Fresh Bean Curd Skin with Ikura and Mala Soy Sauce . A beautifully plated and refreshing appetiser with a subtle mala kick that awakens the palate with finesse and texture.

This was followed by the standout Royal China Dim Sum Combination, a quartet of exquisitely crafted morsels:

• Steamed Shrimp Dumpling
• Pan-fried Crab Meat Truffle Egg White “Guo Tie”
• Steamed Quail Egg Siew Mai topped with Oscietra Caviar
• Oven-baked Mala Char Siew Puff

Each dim sum item impressed with its detail and execution. The shrimp dumpling offered a delightful bite with crystal-clear skin and juicy filling, while the Siew Mai, generously topped with Oscietra caviar, delivered a touch of indulgence. A personal favourite was the Oven-baked Mala Char Siew Puff. A creative reinterpretation of the classic puff, elevated by its delicate mala heat that lingered memorably.

The Pan-fried Scallop stuffed with Foie Gras in Homemade XO Chilli Sauce was another highlight, visually reminiscent of a delicate mantou. The rich foie gras and scallop combination worked harmoniously, enhanced by the umami-laden XO sauce.

Another dish that sparked nostalgia was the Stewed Pork Ribs in White Pepper Flavour, reminiscent of peppery Bak Kut Teh. Made with Sarawak pepper, the ribs were fragrant, tender, and comforting.

A true showstopper was the Wok-fried Fragrant Rice with Fish and Mushroom, served with a side of Fish Broth. This dish showcased perfect wok hei and was so well-balanced in flavour that we couldn’t resist asking for a second helping of the broth. It was that good!

To conclude the meal, we enjoyed the Chilled Bird Nest and Coconut Ice Cream in Young Coconut . A light, palate-cleansing dessert that felt both nourishing and refreshing.

As a surprise finale, the restaurant presented me with a complimentary birthday cake, a thoughtful gesture that made the evening even more special.

Royal China’s dining room is a beautiful blend of comfort and elegance. Surrounded by floor-to-ceiling glass panels, the space is bright and airy by day and takes on a soft, elegant glow by night. The interior design pairs contemporary elements with subtle Oriental motifs, including floral accents on fine China and peacock feather-inspired details in the private room.

While Raffles Sentosa Singapore is lauded for its secluded, all-villa luxury, Royal China holds its own as a destination-worthy dining venue. Whether you’re staying at the resort or visiting for a special occasion, the restaurant invites you into its own intimate world of polished service, thoughtful cooking, and refined ambience.

Address: Royal China
Raffles Sentosa Singapore
4 Bukit Manis Road, Sentosa
Singapore 099947
Prior reservation is recommended for lunch and dinner.
Opening hours:
Lunch – 12:00PM to 3:00PM
Dinner – 6:00PM to 10:00PM
Website: https://www.raffles.com/sentosa/dining/royal-china/

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Weave at Resorts World Sentosa is one of the newest lifestyle and dining destinations to check out in town, and among its standout offerings is Xing Yue Xuan (星粤轩) . A premium Cantonese dining concept by the renowned Jumbo Group. Positioned as a refined, seafood-forward restaurant, Xing Yue Xuan offers an elevated culinary experience in a setting inspired by Chao Shan courtyard architecture, complete with five private dining rooms. Whether you’re a fan of handcrafted dim sum or luxurious seafood dishes, this elegant spot promises to impress with its modern take on traditional Cantonese cuisine.

Read more: [SG EATS] Xing Yue Xuan (星粤轩) At Weave, Resorts World Sentosa – Refined Cantonese Dining By Jumbo Group

The restaurant’s name itself carries meaning:

• “星” (xīng) echoes Singapore’s “新” (xīn) and the idea of a rising star,
• “粤” (yuè) honours the roots of fine Cantonese cuisine,
• “轩” (xuān) reflects its promise of an elevated dining experience.

We start off with an amuse-bouche that changes seasonally. You can look forward to delicate bites such as a scallop and prawn salad nestled in a house-made kueh pie tee shell or a jewel-like pickled cherry tomato, each thoughtfully paired with a ceremonial Honeycomb Ruby Tea.

One of the standout dishes from the à la carte menu is the Double-boiled Fish Maw Kampung Chicken Soup (S$38 per person), and it easily ranks as one of my favourites of the evening. Carefully double-boiled for hours using old hen, pork, and chicken feet, the broth is then further concentrated to achieve a rich, creamy texture that’s both nourishing and luxurious. It’s generously filled with premium fish maw, scallops, morel mushrooms, and wolfberries, creating layers of flavour and a comforting depth that truly elevates the dining experience. A soul-warming bowl that’s well worth indulging in.

The Dong Po Pork Belly in Hakka Style (S$38 per person) is elegantly presented, tied with a bamboo leaf string that’s cut open by the staff upon serving. It is a nice touch of tradition. The pork belly is succulent and richly flavoured, with the soy-based sauce adding a deep, savoury finish that truly elevates the dish. That said, it’s quite filling on its own, so it might be best enjoyed shared, especially if you’re sampling several dishes from the menu.

For crustacean lovers, the Xing Yue Xuan Fuss-Free Crab (Half Crab) (S$78 per person) is a definite must-try. Diners can choose from three tempting preparations: the signature black pepper, the award-winning chilli crab, or a steamed version with custard egg and caviar. I opted for the black pepper crab, which delivered a bold and peppery kick. You will feel the heat, but in a good way. The crab meat is fully deshelled, making it effortless to enjoy. It’s also served with fresh lettuce leaves, perfect for wrapping the spicy crab meat into bite-sized parcels.

The Flambéed Drunken Live Prawns (S$48 per portion, 300g) is perfect for those who enjoy a bit of tableside theatrics. The prawns are flambéed in er guo tou (二锅头) baijiu before being simmered in a delicate broth infused with goji berries and angelica root. The prawns are not only visually stunning, but also fresh and succulent, while the accompanying broth—served separately—offers a subtle balance of herbal and boozy notes that complement the dish beautifully.

The last savoury course is the Whole 3-head Abalone & Sea Cucumber in Fragrant Rice (S$68 per person), served piping hot in a sizzling stone pot. The rice is first wok-fried with a house-crafted soy blend, then topped with tender sea cucumber and a whole 3-head abalone. The result is a dish that’s rich in umami, and beautifully aromatic, with the premium abalone adding a luxurious touch.

For dessert, I enjoyed the Classic Chinese Duo Pastry Platter (S$16), which features a rotating selection of heritage-inspired sweets. This time, it included a refreshing vanilla mousse topped with passion fruit sauce, and a beautifully crafted “Awakening Lion” pastry filled with red bean and tangerine peel.

Xing Yue Xuan offers something distinct as the only upscale Chinese restaurant within the RWS enclave. The main hurdle may be encouraging diners to venture into Sentosa, but those who do will be rewarded with elegant surroundings, well-crafted dishes, and the assurance of quality from the Jumbo Group. With the flexibility of both à la carte selections and curated tasting menus, Xing Yue Xuan strikes a balance between accessibility and luxury experience for diners.

Address: Xing Yue Xuan (星粤轩) 
Resorts World Sentosa Weave 
26 Sentosa Gateway, #B1-201 
Singapore 098138 
Tel: +65 8031 0096 
Opening Hours 
Mondays to Fridays: 11:30AM to 3:00PM | 5:30PM to 10:30PM 
Saturdays, Sundays and Public Holidays: 11:30AM to 3:30PM | 5:30PM to 10:30PM 
Website: https://www.xingyuexuan.com.sg/

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Man Fu Yuan at InterContinental Singapore has just unveiled a refreshed menu that’s sure to intrigue. Starting 18 August 2025, Executive Chinese Chef Aaron Tan introduces a new lineup of à la carte signatures and a standout tasting menu that reflects both finesse and flair.

Chef Tan, known for his meticulous attention to detail and creative reinterpretations of classic Chinese cuisine, continues to push culinary boundaries presenting dishes that are bold in flavour, visually captivating, and rich in cultural inspiration.

Read more: [SG EATS]  Chef Aaron Tan Unveils Bold New Creations at Man Fu Yuan | InterContinental Singapore

Chef Combination 2.0 – A Masterclass in Small Plates

Chef Tan’s Chef Combination 2.0 is a beautifully curated tasting platter that offers a perfect opening act. The luxurious silken crab meat with crab roe melts delicately on the tongue, while the roasted Iberico pork collar, roasted Cantonese-style and topped with caviar, adds richness and depth. A crispy Fanny Bay oyster spiked with garlic and dried chilli delivers a spicy crunch. Lastly, the dish finishes on a refined note with a spinach prawn dumpling accented by black truffle. Small plates, big impression.

Flambé Roasted Angus Beef Tomahawk

This showstopper is designed for sharing and for turning heads. Deep-fried to a golden crisp and flambéed tableside, the Angus Beef Tomahawk releases a wave of smoky aromatics that immediately draws attention. Served with a bold Mongolian sauce packed with umami, this is communal dining at its most indulgent. It is served as table side services when you dine in.

Poached Red Grouper Fillet

There’s comfort food, and then there’s Chef Tan’s Poached Red Grouper Fillet . Simmered in a superior broth infused with dang gui, goji berries, and 15-year-aged Hua Tiao Wine, this dish is deeply nourishing and soul-soothing. Each bite of tender grouper is a taste of home, elevated to fine dining status.

Oven-Baked Rock Lobster

Chef Tan revisits the beloved banquet flavours of the ’90s with this fun, decadent twist on Oven-Baked Rock Lobster. Think lobster lightly fried for aroma, then baked with salted egg yolk sauce, Thai honey pineapple, and a melting layer of cheese. It’s rich, gooey, and gloriously nostalgic—yet reimagined for today’s modern palate.

Yellow Chicken

The Yellow Chicken is comfort food at its finest succulent pieces of chicken infused with the aromatic warmth of fresh sand ginger, garlic, shallots, and scallions, all simmered to perfection in a bubbling claypot. The rich, savoury gravy clings to each tender bite, making it impossible to resist reaching for a bowl of rice to soak up every drop. Highly recommend this!

Crispy Sea Cucumber

If you’re a fan of sea cucumber, this dish offers a unique and intriguing twist. Encased in a crisp golden crust, it introduces a new textural dimension but the inner layer could benefit from a firmer bite to better contrast the crunch outside. Served atop fragrant rice with minced pork sauce, preserved leeks, and Hong Kong vegetables.

Flambé Live Prawns

The Flambé Live Prawns bring drama and bold flavour to the table. Fresh live prawns are flambéed right before your eyes, infusing them with a smoky aroma before being served in a fragrant ginger-scallion white pepper sauce. Juicy, aromatic, and layered with lingering spice.

Chilled Soya Milk with Egg White, Bird Nests, Lotus Seeds, Peach Collagen

End the meal on a delicate and nourishing note with the Chilled Soya Milk Dessert, a light yet luxurious treat. Silky egg white swirls through the smooth soya milk, while bird’s nest, lotus seeds, and peach collagen add texture and a touch of natural sweetness. Refreshing and subtly indulgent.

Chef Aaron Tan’s new menu at Man Fu Yuan isn’t just an update. It’s a whole new dining experience. With eye-catching presentations, bold flavours, and a few fun tableside moments, the dishes strike a great balance between classic and modern. Whether you’re planning a family get-together or just want to treat yourself to some seriously good Chinese food, this revamped lineup is worth checking out.

Address: Man Fu Yuan
InterContinental Singapore
80 Middle Road
Singapore 188966
+65 6825 1008

Website: https://singapore.intercontinental.com/dine/man-fu-yuan

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Korean food lovers, take note. A legendary name from Seoul’s culinary scene is making its way to Singapore. Gwanghwamun Mijin, a heritage restaurant that has been serving up traditional Korean fare since 1954, is opening its first overseas outlet at Far East Square on 22 August 2025. Known for its signature cold buckwheat noodles and an impressive run of Michelin Bib Gourmand awards ( 8 consecutive years), the brand is set to introduce Singapore diners to a slice of authentic Korean tradition.

Read more: [SG EATS] Gwanghwamun Mijin- Michelin Bib Gourmand Korean Eatery Opens First Overseas Outlet at Far East Square

At its Seoul flagship, Gwanghwamun Mijin is best known for its Makguksu — refreshing cold buckwheat noodles paired with a deeply flavorful dipping broth. It’s so popular that queues often form during peak hours, with both locals and tourists flocking to get a taste. Now, Singaporeans won’t have to fly to Korea to experience it.

The new outlet will accommodate up to 90 diners and aims to stay true to the brand’s heritage, while also offering exclusive items tailored to the local taste. Similar to its Seoul flagship, the Singapore branch will showcase its signature dishes with a few additions created specially for the Singapore market.

Here’s what you can look forward to at their first international outpost:

The Signature Buckwheat Noodles are served in elegant two-layered lacquered trays, showcasing perfectly al dente noodles. Accompanying the noodles is a chilled kettle of seafood-rich dipping broth, both prepared in South Korea and flown directly to Singapore to preserve authenticity. The hero broth is made from a blend of 14 natural ingredients including premium katsuobushi, dried anchovies, green onion, and ginger and is simmered for 8 hours, cooled for 12, and finished with a unique slush process using a specialised machine from Korea. This gives it a fine-ice texture and a refreshing, umami-packed flavour. The broth leans sweet, but you can easily balance it with the provided condiments. Condiments include grated daikon, wasabi, crispy seasoned laver, and chopped green onions.

Instead of your usual bibimbap, Gwanghwamun Mijin switches things up with their refreshing Bibim Buckwheat Noodles. This cold noodle dish features their signature chewy buckwheat noodles tossed in a vibrant house-made bibim sauce—a unique blend of fresh fruits and minced beef that’s true to the original Seoul recipe. Topped with crisp bean sprouts, lettuce, cucumber, cabbage, radish kimchi, and a half-boiled egg, it offers the same satisfying mix of textures and flavours you’d expect from bibimbap, but with a cool, tangy twist that’s perfect for Singapore’s warm weather.

A personal favourite and highly recommended, the Perilla Buckwheat Noodles with Marinated Salmon is a standout dish at Gwanghwamun Mijin. This dish with marinated salmon topping is a Singapore-exclusive. The noodles are tossed in fragrant perilla oil and perilla powder, giving them a nutty, savoury depth that’s flavourful without being overpowering. The firm, chewy texture of the buckwheat noodles pairs beautifully with the aromatic dressing, making it incredibly moreish even on its own.

The Bossam (Boiled Pork Wraps) features tender, succulent slices of pork that are perfectly boiled to retain their juiciness and delicate texture. The meat pairs wonderfully with the accompanying kimchi, which offers a crisp, refreshing contrast. However, the bossam kimchi leans towards a milder flavour profile.  We prefer a bolder kick of spice and a richer seasoning.

For meat lovers craving a hearty bite, try Gwanghwamun Mijin’s Fried Pork Cutlet. This generous slab of pork is prepared using the traditional Korean method of machine-pressing and marinated for over eight hours to achieve exceptional tenderness. The cutlet is then expertly coated through a meticulous three-step process involving egg, flour, and freshly made breadcrumbs before being fried to a crispy, golden finish. Served alongside a small portion of rice (perfect for those watching their carbs), crunchy coleslaw, and a house-made tonkatsu sauce crafted fresh in Singapore. 

Gwanghwamun Mijin’s Steamed Korean Dumplings live up to the generous reputation Korean dumplings are known for. These large, ingot-shaped parcels are filled with a hearty mix of marinated minced pork, diced spring onions, leek, garlic, and tofu, all hand-wrapped in-store and made fresh daily in limited quantities. Each dumpling is substantial, packed with a satisfying blend of pork and glass noodles. While the size and craftsmanship impress, the flavour could benefit from a bit more depth and seasoning to fully bring out the richness of the filling.

Buckwheat spring onion seafood pancake where the crispy buckwheat pancake filled with fresh spring onions and tender seafood. Golden on the outside, soft and savoury inside.

With prices kept accessible and portions generous, it looks set to be a great option for both casual lunch crowds and after-work dinner plans.

Address: Gwanghwamun Mijin@ Far East Square
47-49 Pekin Street, #01-01
Far East Square
Singapore 048779
Opening Hours: 11:00AM – 9:30PM Daily

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Discover the newly revamped Wagyu Jin Singapore at Shaw Centre. Led by Chef Kawasaki Shimpei, the newly redefined kappo-style, wagyu-focused omakase menu takes diners on a culinary journey across Japan’s renowned wagyu-producing regions. In 2021, I visited Wagyu Jin Singapore to celebrate my birthday. Now, a few years later, I returned to experience its transformation While the address at Shaw Centre remains unchanged, the vibe, the menu, and the entire dining journey have been elevated.

Read more: [SG EATS] Wagyu Jin Singapore – Revamped Wagyu Omakase Dining Experience at Shaw Centre

Located in the heart of Orchard Road, Wagyu Jin is part of the esteemed Les Amis Group and offers a rare, intimate setting that celebrates the art of Japanese wagyu omakase. The restaurant now features an elegant and minimalist interior inspired by traditional Japanese architecture. With a warm, inviting space that includes an eight-seater counter and two private dining rooms, Wagyu Jin offers a calm retreat from the bustling city outside.

The kitchen is now helmed by Executive Chef Kawasaki Shimpei, who brings with him over 25 years of experience in the art of kaiseki. His philosophy marries time-honoured culinary traditions with modern precision, resulting in refined creations that reflect both heritage and innovation. Sitting at the bar counter this time offered more interaction with the chef, giving the experience a personal and immersive touch. Each dish came with its own story, showcasing wagyu beef from different prefectures across Japan. It is something not often seen even in other omakase establishments in Singapore.

Wagyu Jin presents a refined kappo-style, wagyu-focused omakase that highlights Japan’s renowned wagyu-producing regions. Menus are priced at S$188++ (7 courses, lunch only), S$288++ (10 courses), and S$388++ (12 courses with premium ingredients), with the latter two available for both lunch and dinner. We had the S$288++ dinner omakase, a beautifully curated journey of seasonal flavours and exceptional wagyu cuts.

The meal began with an elegant appetiser featuring Hokkaido kegani (hairy crab) topped with caviar. It was a clean, briny introduction that set the tone for the courses ahead.

Next came a comforting soup made with Kagoshima wagyu shaped into shumai, gently resting in a savoury broth.

The third course was a creative maki roll crafted from Miyazaki wagyu, seasonal sashimi, spinach, and ginger, then finished with delicate egg yolk crumbs.A thoughtful combination that was both flavourful and textural.

We also tried the beef tartare out from the omakase menu. It’s made with Matsusaka wagyu from Mie Prefecture, known for its amazing marbling and rich, full flavour. Perfect for a raw dish like this. The wagyu is hand-diced and seasoned with a special blend, then served on a garlic baguette, giving a nice crunchy contrast to the bold, creamy tartare.

We were then served Tokushima abalone, which had been meticulously steamed for five hours with sake and kelp. Paired with its own liver sauce, the dish was rich, earthy, and deeply satisfying.

This was followed by one of the evening’s highlights. A serving of braised Hida beef. The cut, located just above the ribeye, was grilled first for flavour, then slow-braised in red wine for two hours, resulting in tender, umami-packed slices served alongside creamy mashed potato and tangy mustard seeds.

The much-anticipated wagyu sando was a true highlight, crafted with the prized Yonezawa Chateaubriand. This sando easily ranks among the best I’ve had—rich, juicy, and incredibly tender, with each bite melting effortlessly in the mouth. The centre-cut tenderloin was lightly deep-fried in a crisp panko batter, then nestled between slices of golden-toasted milk bread, delicately slathered with a house-made sauce that tied everything together beautifully. It was so satisfying, I found myself wishing for another serving.

Following that, we enjoyed a handroll featuring Nodoguro Benihitomi, a prized blackthroat seaperch known for its luxurious texture.

Then came the sukiyaki, once again spotlighting the beautifully marbled Hida beef. Gently poached countertop in a sweet-savoury broth, the beef was served alongside summer black truffle, earthy Yanagi matsutake from Nagano ( restaurant will change depending on what fresh produce is available) , a rich and oozy egg yolk, and handmade sesame (goma) tofu. The tofu, first grilled and then simmered, offered a creamy, nutty contrast that perfectly balanced the sweet umami notes of the broth. It brings the entire dish together in harmonious depth and richness.

As we neared the final savoury course, we were presented with yakiniku featuring Miyazaki wagyu—rich, buttery, and deeply flavourful. It was thoughtfully paired with a small portion of rice and a hint of kimchi, adding both texture and a refreshing contrast. A delicate miso yuzu sauce on the side helped cleanse the palate and offered a bright finish to the savoury journey.

Dessert was a charming finish to the meal. Milk ice cream monaka topped with fresh grapes and pine nuts. It was refreshing, textural, and just the right amount of sweetness to conclude the night.

This return to Wagyu Jin was an entirely different experience from my first. The combination of the revamped setting, the new chef’s refined approach, and the premium ingredients from across Japan made it an unforgettable meal. Not many restaurants in Singapore specialise in showcasing wagyu in such a prefecture-focused omakase format. Here, every cut is thoughtfully chosen, and the dishes are meticulously prepared to bring out the best of each region’s beef.

If you’re looking to indulge in an omakase experience that puts Japanese wagyu front and centre, Wagyu Jin is undoubtedly worth a visit. With its intimate setting, skilled execution, and ever-evolving menu, it’s a place I wouldn’t hesitate to return to especially when I’m craving a truly exceptional wagyu journey.

Address: Wagyu Jin 
1, #02-12 Scotts Road, Shaw Centre 
Singapore 228208 
Tel: +65 8940 0741 
Website: https://www.wagyujin.com.sg/

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Perched on the 10th floor of the iconic OUE Tower, Tong Le Private Dining is a hidden gem in Singapore’s dining scene—and notably, the only revolving restaurant in the country. Operated by the prestigious TungLok Group, the restaurant offers an experience that blends old-world charm, elegant Chinese fine dining and panoramic views of Marina Bay that evolve 360 as you dine.

Read more: [SG EATS] Tong Le Private Dining – Singapore’s Only Revolving Restaurant at OUE Tower

Visiting Tong Le already feels like a special occasion. Guests are escorted up a private elevator into an elegant space adorned with rich, dark wood interiors that exude a quiet sophistication. While the décor leans more towards the traditional and could benefit from a modern update, the restaurant’s unique 360-degree revolving view more than compensates. It still looks much the same as I remember from my visit years ago. Diners are treated to a constantly shifting panorama of the Collyer Quay waterfront and Singapore skyline, including the iconic Marina Bay Sands.

Leading the culinary direction is Senior Executive Chef To Kwok Kim (Chef Dicky), whose distinguished career includes stints in acclaimed kitchens across Guangzhou, Macau, Shanghai, Tokyo, Paris, and London. Under his guidance, Tong Le now offers refreshed lunch and dinner menus that showcase a refined take on Contemporary Chinese cuisine.

Set menus are attractively priced for such a premium venue, starting at S$68++ for the Executive Lunch, S$138++ for the Cloud Brocade Dinner, and S$88++ for the vegetarian Whispers of the Earth menu. There’s also the option to customise menus for group bookings, adding flexibility to the fine dining experience.

The meal began with a trio of appetisers, including a luxurious serving of Kaluga Caviar with Homemade Tofu and Putien Fujian Premium Seaweed, presented with a mother-of-pearl spoon. Alongside were crispy Deep-Fried Black Truffle Tofu and Tea-Smoked Wild Golden Croaker, offering varied textures and distinct flavours.

Soup courses at Tong Le are particularly memorable. The Double-boiled Australian Sea Cucumber in Fish Broth with Pickled Plum was both nourishing and indulgent, with rich collagen and a tangy brightness from Chaoshan plum. Another standout was the Braised Fish Maw in Noble ‘Tanfu’ Broth, where gelatinous fish maw soaked for days was paired with a deeply umami broth made from premium ingredients like Jinhua ham and conpoy.

The seafood dishes continue the elegant Cantonese theme. The Braised Wild Golden Croaker served with fresh bean curd sheet and iceberg lettuce was simmered in a delicate chicken consommé, evoking traditional flavours with modern finesse.

Even the vegetarian offerings impressed. The Sweet and Sour Lion’s Mane Mushrooms, a clever take on the classic “gu lou yuk”. Chef used mushrooms in place of pork, fried to a crisp and coated in a vibrant sauce. It was a creative and satisfying dish that showcased Chef Dicky’s versatility.

For the carb lovers, there are two contrasting yet equally enjoyable options. The Sauerkraut Consommé Braised Vermicelli with king prawns and scallops offered a light, subtly spicy take using premium Hsinchu vermicelli. However, the indulgent Claypot Foie Gras Fried Rice with Saga-Gyu was crowd favourite. Crispy rice meets buttery foie gras and marbled wagyu, all kissed with black pepper and caramelised soy sauce. It’s rich, comforting, and addictive.

Desserts at Tong Le are equally elegant, featuring options like Pumpkin Jasmine Pudding, Ruby Peach Tea Syrup with Kiwi Jelly, and a fragrant Creamy Strawberry and Rose Cookie. But the standout was the Double-Boiled Egg Custard in Young Coconut, topped with Cave Bird’s Nest. Made with egg whites and coconut water, this dessert was both delicate and luxurious, closing the meal on a high note.

While the restaurant’s interior could benefit from a more modern refresh, Tong Le Private Dining offers a unique and serene fine dining experience in the heart of Singapore. The revolving view adds a dynamic backdrop to an already impressive culinary offering.It’s a destination worth visiting, especially for special occasions or a unique twist on business dining.

Tong Le Private Dining
Address: OUE Tower, 60 Collyer Quay, Level 10,
Singapore 049322
Tel: +65 6634 3233
Opening Hours:
Monday to Saturday: 11:30AM – 3:00PM | 6:00PM – 10:30PM
Closed on Sundays
Website: https://www.tong-le.com.sg/

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If you’re a fan of juicy, flavour-packed Japanese hamburg steaks, there’s a delicious new spot at Resorts World Sentosa worth visiting. Introducing Niku Niku Oh!! Kome, the latest addition to Weave. You can spot them just behind the newly opened Pierre Hermé boutique.

Read more: [SG EATS] Niku Niku Oh!! Kome – Japanese Hamburg Steak Spot Opens at Weave, Resorts World Sentosa

Hailing from Japan, Niku Niku Oh!! Kome is brought to you by Monogatari Corporation—one of the country’s leading F&B giants with a global footprint of over 40 outlets. The Singapore opening marks the brand’s exciting local debut, launched in partnership with the renowned Putien Group.

The star of the show here is the Japanese-style hamburg steak and it’s not your average burger patty. These are thick, juicy, hand-shaped beef patties made from a blend of wet-aged ribeye and brisket, ground fresh daily for maximum flavour and tenderness.

Each one is grilled on a hot teppan and served still sizzling on your own personal hotplate. You get to watch the chefs in action as they cook it teppanyaki-style, right in front of you. There are three main types of hamburg steaks to choose from:

• Original – Juicy and flavourful on its own, even without sauce.

• Cheese – Topped with melted cheddar and freshly grated Grana Padano. Rich but not too cloying.

• Avocado Tartar (Seasonal) – With avocado slices, tartar, and teriyaki sauce for a refreshing twist.

Interested to try all? Go for the Assorted Hamburg Steak Set (S$22.80) – it includes one of each! Prices start at S$16.80 for the basic set, which includes:

• Two original patties
• Pasteurized egg
• Unlimited servings of rice, miso soup, and grilled vegetables

At Niku Niku Oh!! Kome, the rice is treated with just as much care as the beef. They use a blend of Japanese Niji no Kirameki rice and Vietnamese jasmine rice, milled in-house daily to lock in freshness and nutrition. Each grain is polished right before cooking—a small touch that makes a big difference, especially when paired with the rich, juicy hamburg steak. Top it off with your choice of a raw or soft-boiled egg, and you’ve got a simple combo that’s unbelievably satisfying. The rice with the egg? You will not go wrong.

The sauce bar at Niku Niku Oh!! Kome is where things get really fun. With a variety of bold and unique options, you can mix and match to find the perfect combo for your hamburg steak.

Sauce highlights include:

• Onion Sauce – sweet, savoury, and super versatile
• BBQ Sauce – smoky with a nice kick, even better with a dab of mustard
• Aurora Sauce – a creamy tomato-mayo blend that’s light, tangy, and perfect for veggies

Tips for the Sauce Bar

• Taste the steak first – Start with just salt and pepper to enjoy the full flavour of the beef.
• Love spice? – Mix the garlic chili, Korean spicy sauce, and wasabi salt for a fiery kick.
• Use Aurora sauce for veggies – It’s perfect with the grilled broccoli.
• BBQ + mustard – A classic combo if you’re craving burger vibes.

With sizzling steaks served on your personal hotplate, you’re in full control of how you like your meat. Just be careful not to overcook it, since the teppan stays hot for quite a while. For an approachable teppanyaki-style experience at Resorts World Sentosa, Niku Niku Oh!! Kome strikes a great balance between value and flavour. Considering the price point especially at RWS, it’s an easy yes.I wouldn’t be surprised to see queues forming outside soon.

Address: Niku Niku Oh!! Kome
#01-228 Weave, Resorts World Sentosa
26 Sentosa Gateway
Singapore 098138
Opening Hours: Daily 11:00AM to 10:00PM

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One of Singapore’s most established Chinese dining destinations has quietly undergone a transformation. Tucked within the newly reopened Mandarin Oriental Singapore, Cherry Garden now reemerges with a fresh identity – Cherry Garden by Chef Fei – bringing a refined Cantonese-Teochew dining experience curated by the acclaimed Chef Fei. Known for his Two Michelin Stars (for six consecutive years) and One Diamond accolade in the prestigious Black Pearl Restaurant Guide (eight consecutive years), Chef Fei is no stranger to the Mandarin Oriental brand, having helmed acclaimed restaurants across Guangzhou, Shenzhen, and Beijing. Now, he brings his meticulous touch and signature style to Singapore.

Read more: [SG EATS] Cherry Garden by Chef Fei at Mandarin Oriental Singapore – Elevated Cantonese-Teochew Dining in a Stunning New Setting

The newly revamped Cherry Garden strikes a harmonious balance between modern elegance and oriental charm. The restaurant’s updated look features sleek, contemporary interiors softened with touches of Chinese heritage motifs. While the main dining room is chic and inviting, diners can also opt for one of the four private dining rooms that cater to various group sizes—perfect for intimate gatherings or business dinners.

While the previous Cherry Garden focused primarily on Cantonese cuisine, the new concept seamlessly blends Cantonese sophistication with Teochew finesse, showcasing Chef Fei’s culinary philosophy. The restaurant offers set menus and an ala carte menu for both lunch and dinner, including delicate Cantonese-style dim sum available during lunch hours. The culinary experience is priced at S$128++ per person for a five-course lunch tasting menu, and S$198++ per person for an eight-course dinner tasting menu. I had the opportunity to try the 6-course Lotus dinner set menu S$198, and here is what I had:

Appetizer Trilogy

A trio of refined starters that beautifully awaken the palate:

• Chaoshan-style smoked and chilled threadfin fish
• Marinated fennel bulb and Japanese cucumber salad
• Rose sea salt-cured scallop and sea urchin

The smoked threadfin fish in particular stood out for its delicate texture and subtle smokiness which is my favourite.

Double-Boiled Pork Tripe Soup with Fish Maw and White Pepper

This soup is an ode to traditional Chinese comfort. Rich in collagen and layered with gentle peppery warmth. The broth is poured tableside and brims with wholesome depth. Absolutely nourishing and soul-soothing.

Sautéed Diced Wagyu Beef with Sichuan Peppercorn and Chilli

Succulent and flavour-packed, this dish adds a gentle kick from the Sichuan peppercorns without overpowering the natural richness of the Wagyu beef. A well-balanced execution of East-meets-West elements.

Blanched Geoduck with Basil and Chilli in Chicken Broth

A surprising highlight of the evening, this dish showcases a delicate seafood touch with a whisper of spice from the chicken broth. It’s the kind of dish that leaves a lasting impression with its simplicity and precision. It was my first time trying this combination, and I was truly struck by the thoughtful execution and presentation.

Boneless Crucian Carp Congee

A standout among Chef Fei’s signature dishes, this congee redefines comfort with elegance. Traditionally tricky due to the crucian carp’s many fine bones, the fish here is expertly deboned, resulting in a smooth, refined texture that delivers deep umami flavour. Served tableside, the congee is warm, velvety, and instantly comforting. It comes with a selection of condiments, including peanuts and a uniquely fragrant preserved radish (‘cai poh’) that the chef personally brings in. The radish adds a special touch and well-matched that it had everyone reaching for second servings.

Braised Bird’s Nest with Ginger and Hetian Jujube

The meal ends on a gentle note with a milk pudding dessert crowned with premium bird’s nest. Lightly infused with ginger, it’s elegant, delicate, and comforting. A beautiful end to the meal.

Cherry Garden by Chef Fei is a wonderful reinvention that brings finesse and thoughtful innovation to Cantonese-Teochew cuisine. Chef Fei’s dedication to ingredient quality and meticulous preparation is evident in every dish, making this a must-visit for lovers of refined Chinese cuisine. If you’re missing the weekend dim sum buffet from the old Cherry Garden, note that it’s currently not on the menu. However, the ala carte dim sum selection during lunch more than makes up for it with elevated offerings.

Cherry Garden by Chef Fei 
Mandarin Oriental Singapore 
5 Raffles Avenue, Floor 5
Singapore 039797 
Tel: +65 6885 3500 
Opening Hours 
Monday to Sunday      12:00PM to 2:30PM | 6:00PM to 10:00PM
Website: https://www.mandarinoriental.com/en/singapore/marina-bay/dine/cherry-garden-by-chef-fei

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This July, embark on a gastronomic voyage through Southeast Asia as MasterChef Jereme Leung returns with The Return of the Memoirs of Nanyang, a captivating culinary experience happening from 1 to 6 July 2025 at the elegant 藝 yì by Jereme Leung, located within the iconic Raffles Singapore.

Read more: [SG EATS] The Return of the Memoirs of Nanyang by MasterChef Jereme Leung | Yì by Jereme Leung, Raffles Singapore

Back by popular demand after its resounding success in 2023, this year’s edition of Memoirs of Nanyang continues to celebrate the rich tapestry of Southeast Asian flavours—interpreted through the refined lens of Chinese provincial cuisine. With storytelling at its heart, this specially curated menu pays tribute to the regional ingredients and age-old traditions that shaped the vibrant culinary heritage of Nanyang.

We began the meal with an elegant Trio of Appetizers, each showcasing MasterChef Jereme Leung’s flair for transforming local flavours into refined culinary creations. The Asian Green Lobster with Assam Laksa Dressing offered a refreshing start—tender lobster paired with a tangy, herbaceous sauce reminiscent of Penang’s iconic street food, but with an elevated, elegant twist. Next came the Australian Wagyu Beef Skewer with Satay Sauce, where juicy, marbled wagyu was grilled to perfection and glazed with a rich, nutty satay—an elevated homage to the classic hawker favourite. Rounding off the trio was the Roasted Duck with Queen Mango and Rojak Sauce, wrapped in fragrant kaduk leaf and crowned with sturgeon caviar. This bite delivered a delightful interplay of sweet, savoury, and umami notes, with a luxurious finish.

Next, we had the “Buddha Jumps Over the Wall” in White Pepper Bone Broth. A soulful twist on the legendary Fujian delicacy, this version features a comforting white pepper bone broth that highlights Sarawak’s prized white pepper. Packed with nourishing ingredients and depth of flavour, it’s both luxurious and soothing, This brings the warmth and intensity to the palate without overpowering heat.

For main courses, we tried two dishes. First, Steamed Tengalan Fish with “Hakka” Glutinous Rice Wine. Tengalan fish, a freshwater fish prized for its sweet, firm flesh. It is gently steamed to preserve its natural flavour. It’s paired with a traditional Hakka glutinous rice wine sauce, which imparts delicate sweetness and slight tanginess. This dish exemplifies clean, balanced flavours with a nod to heritage home cooking.

Then, we had the Hainanese Steamed Bentong Free-range Chicken with Fragrant Butterfly Pea Flower Rice. A tribute to the beloved Hainanese chicken rice, this rendition features prized Bentong free-range chicken, known for its firm yet tender texture. The butterfly pea flower rice not only gives a visual wow factor with its striking blue hue but also carries subtle floral notes. Accompanied by house-made sauces, this dish is a thoughtful celebration of a national treasure.

For dessert, we had the Indonesian Avocado Cream with Niah Bird’s Nest & Grilled Sweet Corn. A luscious end to the meal, this dessert features silky Indonesian avocado cream layered with premium Niah bird’s nest—renowned for its health benefits and delicate texture. Grilled sweet corn adds a smoky, caramelised twist, creating a balance between creamy, sweet, and earthy elements. It’s a modern interpretation of familiar Southeast Asian dessert flavours, elevated in both taste and presentation.

The lunch was a delightful showcase of Chef Jereme Leung’s signature approach in celebrating traditional Asian flavours through a refined, contemporary lens. It was a compelling reminder of how familiar tastes can be reimagined with elegance and creativity, offering a fresh perspective on the richness and versatility of Asian cuisine.

Address: 藝 yì by Jereme Leung
Raffles Hotel Singapore
328 N Bridge Rd,
#03-02 Raffles Arcade,
Singapore 188719
Website: https://www.yi-restaurant.com.sg/

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