HazelDiary

Looking to elevate your weekend brunch plans? 5 ON 25 at Andaz Singapore has recently introduced a Weekend Yum Cha Set Menu that blends tradition with a modern, refined twist – all while offering panoramic views of Kampong Glam. Priced at S$68++ per adult and S$34++ per child with minimum two to dine.The menu is served every Saturday and Sunday from 12PM to 2PM. It’s a well-valued indulgence for a hotel dim sum experience, and the restaurant is well-rated on travel platforms like Tripadvisor.

Read more: [SG EATS] Weekend Yum Cha at 5 ON 25, Andaz Singapore – Refined Dim sum Dining with a View

What to Expect from the Weekend Yum Cha Menu:

Unlike buffet-style brunches, this is a curated set menu that includes:

• 1 soup
• 5 dimsum selections
• 2 dishes from the chef’s recommendations
• 1 vegetables/ rice/noodles dish
• 1 dessert

Here is my weekend brunch picks from their menu. Starting with the dim sum selection featuring both steamed and fried options:

• Scallop Siu Mai – A luxurious twist with briny scallop atop tender minced pork. Moist, flavourful, and indulgent.

• Wok-Fried Carrot Cake with XO Sauce – A crowd favourite with a crispy exterior, soft centre, and a bold umami kick from the XO sauce.

• Steamed Chicken Feet – Served with bean curd, black beans, and soy sauce; a classic done right.

• Crispy Lobster Roll – Wrapped in kadaifi pastry; beautifully executed with thoughtful flavours and textures.

• Steamed Glutinous Rice in Lotus Leaf – Comes with abalone, chicken, mushroom, and crispy rice. Decent, though I felt it could use a bit more flavour.

For soup, since there were two of us, I went for the Hong Kong-Style Braised Fish Soup – a hearty bowl packed with black cod, sea cucumber, fish maw, yellow chives, and vermicelli. Rich in ingredients and brimming with umami. My friend opted for the Double-Boiled Chicken Soup, which featured Chinese cabbage, dried shiitake mushrooms, and bamboo fungus. A comforting and deeply nourishing choice.

For the mains, the Crispy-Fried Black Cod is a definite must-try. Moist and tender on the inside with a perfectly crisp exterior. It is well-balanced with ginger, spring onion, and a light soy sauce. Truly a standout dish.

On the other hand, the Roasted Cage-Free Cherry Valley Duck was slightly dry and cut into thick slices, making it less memorable. Although it’s a popular choice, I personally find the cod to be the more impressive of the two.

The Wok-Fried Egg Noodles had a light sweetness and came with simple toppings like dried shrimp and scallops. Overall, it wasn’t bad, though I felt it was slightly over-charred from the wok hei.

For dessert, we enjoyed the refreshing Mango Pomelo Sago—a smooth mango purée paired with zesty pomelo and a delightfully chilled texture. Generously portioned, it was the perfect way to end the meal.

While not an all-you-can-eat affair, the portions are generous and thoughtfully balanced, making for a satisfying and fulfilling meal. Priced at S$68++, it’s a well-valued indulgence for a hotel dim sum experience. It is made even better with the stunning view as your backdrop.

Pricing Details: S$68.00++ per adult | S$34.00++ per child

Available on Saturdays & Sundays | 12:00PM -2:00PM

Address: 5 on 25
Andaz Singapore, by Hyatt
5 Fraser St, Level 25 Andaz,
Singapore 189354
Website: https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25

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The iconic Pizza Studio Tamaki (PST) from Tokyo has officially landed in Singapore, opening its doors at 38 Tanjong Pagar Road (formerly Tippling Club). If the buzz from their Tokyo and Bangkok outlets is anything to go by, expect queues to form quickly – and with good reason.

Read more: [SG EATS] Pizza Studio Tamaki (PST) – Famous Tokyo Neapolitan Pizza Now in Singapore at Tanjong Pagar

Helmed by Chef Ryosuke Tanahara, a protégé of founder Tsubasa Tamaki, PST Singapore is the brand’s second overseas outpost. Backed by JAP Concepts (the same group behind Yappari Steak), PST brings its award-winning Tokyo-Neapolitan pizzas to our local dining scene. Interestingly, Chef Tamaki also mentored the Japanese chef behind Beyond The Dough, the pizzeria located at Arab Street.

PST has made waves in the global pizza scene since its debut in 2017. Not only has it been listed in the Michelin Guide Japan for four consecutive years, but it also clinched the Bib Gourmand in 2022 and 2023. On top of that, it’s a regular feature in both 50 Top Pizza World and 50 Top Pizza Asia-Pacific – accolades that set high expectations.

Their signature pizza style features light, crisp textures and a beautifully puffed crust. The dough is crafted from a special blend of flour, fermented for 30 hours, then baked in a wood-fired oven fueled by a mix of oak, cherry, and beech wood. It’s a perfect fusion of Tokyo and Naples, with subtle Japanese nuances in every detail. Guests can even customize the level of char and saltiness to suit their preferences.

We had the chance to check them before their official opening on 10^th June. Here is what we tried:

Tamaki (S$29.00++) – The signature tomato-based pizza, bursting with vibrant flavors and a perfectly balanced acidity that awakens the palate. The Datterini tomatoes are gently crushed to let their juicy sweetness meld seamlessly into every slice.

Bismarck (S$32.00++) – A beloved cheese-forward pizza topped with a luscious runny egg that adds a creamy richness to every bite. It features mozzarella, mushrooms, house-made salsiccia (pork sausage), pecorino romano, and a Japanese Hinata egg.

Arrabbiata (S$30.00++) – A bold, fiery creation perfect for spice lovers. Made with sweet Datterini tomatoes, housemade pork nduja, and mild Japanese garlic, the pizza is finished with local slow-dried chilli padi flakes that deliver a satisfying heat. A well-balanced tomato-forward base with a punchy local twist.

5 Formaggi (S$34.00++) – A rich, creamy delight that’s a dream come true for cheese lovers. Topped with a luxurious blend of smoked mozzarella, gorgonzola, taleggio, grana Padano, and mascarpone, it’s served with a side of acacia honey for a touch of sweetness that beautifully balances the savoury profile.

Caramelised Marinated Pumpkin in Red Wine Vinegar ($16.00++) – A starter that combines sweet and tangy flavors. It’s a decent dish, though it didn’t quite win me over.

Meatballs in Tomato Sauce (4pcs) ($18.00++) – These comforting, well-seasoned meatballs are a must-try. Highly recommended as the perfect accompaniment to your pizza order. Photo is the sampling portion and the actual dish comes with 4 pieces.

Vanilla Ice Cream with Okinawan Sea-Salt & Extra Virgin Olive Oil ($9.80++) – A unique combo that surprisingly worked, balancing sweet and savoury perfectly.

House-Made Tiramisu ($14) – Classic, no frills, and just the right finish to the meal. Taste wise still decent but not expectating a wow factor though.

PST Singapore offers a distinctive pizza experience. With its combination of Michelin pedigree, meticulous craftsmanship, and thoughtfully curated flavours, it’s set to be the next pizza hotspot in town. Whether you’re a pizza purist or someone looking for something new, Pizza Studio Tamaki deserves a spot on your dining radar for your recent dining options. Be sure to make your reservation before heading down.

Pizza Studio Tamaki (PST)
38 Tanjong Pagar Road, Singapore 088461
Opening Hours: Monday – Sunday: 12:00PM–3:00PM | 5:00PM–11:00PM
Reservations: Click here to book your table now.

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Zeniya Singapore has officially reopened its doors at Shaw Centre, stepping into a new chapter as part of the prestigious Les Amis Group. This marks more than just a relocation – it is a bold reaffirmation of Zeniya’s commitment to offering an exceptional Kaga Kaiseki dining experience, right in the heart of Orchard Road.

Read more: [SG EATS] Zeniya Singapore– A New Chapter of Kaga Kaiseki at Shaw Centre

For the uninitiated, Zeniya Singapore is the only international outpost of the two MICHELIN-starred Zeniya Kanazawa in Japan, helmed by Chef-Owner Shinichiro Takagi. Known for his dedication to preserving the traditions of his hometown Kanazawa, Chef Shin brings a profound sense of place to every dish, offering diners a rare taste of authentic Kaga cuisine outside of Japan.

The new space continues to deliver Kaiseki dining at its finest. Expect a serene, intimate counter dining experience where every course tells a story of the season – and of Chef Shin’s Kanazawa roots. Chef-owner Shinichiro Zeniya—fondly known as Chef Shin—has launched a refreshed Kaiseki menu that is bolder in flavours, more refined in techniques, and includes courses exclusive to the Singapore outpost. For lunch, the menu is available at S$188++ and S$288++ per person, while dinner is offered at S$288++ and S$388++ per person.

As the second-generation owner of the Two MICHELIN-starred Zeniya in Kanazawa, Japan, Chef Shin continues to take immense pride in the art of Kaiseki. During our visit, he graciously explained the nuances between Kaiseki and Omakase, highlighting Kaiseki’s deep-rooted emphasis on seasonality, structure, and balance.

Our journey began with an auspicious toast -Zeniya’s signature sake. A special collaboration with a Kanazawa-based brewery. After a welcoming gesture, we proceed to start our dinner experience for the evening.

Sakizuke

Uni (sea urchin), Kegani (hairy crab), and Shirozuiki yam stem in a tosazu vinegar jelly, garnished with pentasu flowers and yuzu zest. Light, refreshing, and beautifully composed

Wanmori

This course featured Amadai (tilefish) with perfectly crisp skin and sweet, tender flesh, swimming in a complex dashi broth. A comforting and umami-rich delight.

Tsukuri (Sashimi Selection)

The sashimi is presented in three distinctive parts:

• Ishidai (striped beakfish) and Amaebi served with a housemade chirizu sauce. The housemade sauce is crafted from ponzu, radish, spring onions, and a touch of chilli pepper. It offers a lighter, more nuanced flavour that complements rather than overpowers the delicate seafood. Interesting!

• Straw-smoked Katsuo (bonito), flown in from Kanazawa. The fish delivers a beautifully clean yet deeply intense flavour, balancing subtle smokiness with the natural umami of the bonito.

• “Une Bite Sushi” of marinated bluefin tuna atop perfectly seasoned rice, finished with crisp seaweed and chopped green onions.

Hashiyasume

A palate refresher featuring the ethereal Sarashina Soba, made from the core of buckwheat, paired with creamy fugu milt and savoury karasumi. Refined and elegant.

Yakimono

The Nodoguro (blackthroat sea perch) grilled yuanyaki-style was the ultimate crowd-pleaser. The richness of the fish was offset by crispy kadaifu and the surprisingly bright, floral notes of kinome (sansho leaves).

Shiizakana

A Zeniya Singapore-exclusive: Awabi (abalone) prepared karaage-style. Boiled, steamed, then deep-fried to achieve a crispy exterior that gave way to tender, succulent meat. A creative twist rooted in tradition. This was my first time experiencing abalone prepared this way, and it left a lasting impression.

Takiawase

Succulent Miyazaki Wagyu and Kamonasu (eggplant) served with tamamiso paste and seasonal misansho.A dish that showcased harmony and umami in every bite.

Gohan (Rice Course)

Kanou-gani (snow crab) rice served is rich in umami from the thick dashi broth. Accompanied by a bowl of dark and white miso soup, and housemade pickles, including a stunning mustard-marinated mountain yam. Absolutely soul-satisfying.

Kudamono (Fruits)

We were served cherries and red-skinned mango from Miyazaki. Plump, sweet, and juicy, ending the savoury journey on a refreshing note.

Kashi (Traditional Sweet)

A piping hot Warabi Mochi, oozy-soft and finished with cinnamon kinako (roasted soya bean powder) wrapped up the meal in comforting, nostalgic flavours.

Zeniya’s dedication to authenticity goes beyond just ingredients. Even the water used in the kitchen has been carefully engineered to replicate the mineral-rich spring water of Kanazawa, enhancing the clarity and depth of signature dishes like the Wanmori (clear fish soup). Served in lacquered bowls aged over a century, every element of the dining experience . From plating to technique, it is crafted to honour the spirit of Kaiseki.

As Zeniya Singapore reopens at Shaw Centre, diners can look forward to more than just a meal — it’s a journey through the seasons of Kanazawa, guided by the culinary philosophy of Chef Shinichiro Takagi and brought to life by his Singapore team. Reservations will likely be limited, and menus may shift with the seasons.

Zeniya Singapore
Shaw Centre, #03-10,
1 Scotts Road,
Singapore 228208
Website: http://www.zeniya.com.sg/

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Coriander Leaf has reopened its doors in a refreshed space at Tanjong Pagar, continuing its mission to bring the bold, vibrant flavors of Pan-Asian cuisine to discerning diners. Nestled in the heart of Singapore’s heritage district, this intimate yet elevated venue is designed for both corporate lunches and indulgent dinners, offering a contemporary sanctuary where tradition meets modernity.

Read more: [SG EATS]  Coriander Leaf Restaurant – An Elevated Pan-Asian Dining Experience at Tanjong Pagar

The restaurant’s menu is uniquely categorised into five flavour verticals – Fresh, Familiar, Spicy, Umami, and Sweet – allowing diners to navigate a multi-sensory culinary journey through Asia.

We began our meal with the Mezze Duo, featuring Muhamarra Dip and Tabouleh. The bold spices of the dip and refreshing crunch of the tabouleh whetted our appetites perfectly.

The Nepalese Minced Chicken Momo Dumpling stole the show with its adorable presentation. A neat row of dumplings served over a roasted tomato relish and luscious cashew labneh.

Next came Samia’s Signature Frontier Chicken, a dish that lives up to its name. Smothered in a powerful blend of chilli and coriander seeds and served with arugula, this fiery plate stirred up a tsunami of spices that hit all the right notes.

The Braised Beef Brisket with kimchi and spring onion brought a comforting depth of umami.

The Guava-Tamarind Hamachi Collar stood out with its clever balance of spicy tamarind chutney and sweet guava salsa. A bright and surprising combination that lingers delightfully on the palate.

The Charcoal Grilled Broccoli was a smoky, zesty standout, dressed in chilli, garlic, and lemon.

These dishes were best enjoyed with Coriander Rice and warm, fluffy Butter Naan.

To cleanse the palate, a refreshing and aromatic Ginger Flower Sorbet was served.

For dessert, the Rose Pavlova was a visual and flavourful delight, featuring Alphonso mango sorbet, lychee, fresh berries, and Chantilly cream. Light yet indulgent.

The meal concluded with a bold and fragrant twist on a classic – Masala Spiced Valrhona Lava Cake, paired with creamy Teh Tarik Ice Cream. This unique combination bridged the richness of chocolate with the familiar comfort of local tea.

Coriander Leaf’s Tanjong Pagar outpost delivers a refined yet approachable Pan-Asian dining experience that artfully combines tradition with modern flair.

Coriander Leaf
Address: 20 Craig Road
#01-01, Craig Place
Singapore 089692
Opening Hours: Mondays – Saturdays: 12:00PM-3:00PM | 5:00PM-10:30PM
(Closed on Sundays)
Website: https://corianderleaf.com/

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Although I’ve previously enjoyed NOBU’s weekend brunch, this was my first time experiencing their Spring Omakase Dinner. With spring in full bloom, there’s no better occasion to savour NOBU Singapore’s seasonal Spring Omakase Dinner Menu, thoughtfully crafted by Executive Chef Hideki Maeda. Available for a limited time only until 30 April 2025, this six-course dining experience is priced at S$195++ per person and highlights the finest spring ingredients presented with NOBU’s signature elegance and artistry.

Chef Hideki Maeda combines the finest seasonal ingredients with premium seafood and meat selections, creating a delightful balance of flavours and textures, all beautifully presented in NOBU’s signature style.

Read more: [SG EATS] Spring Omakase Dinner Experience at NOBU Singapore | Four Seasons Hotel Singapore

Here’s a glimpse at the full omakase menu like:

Sashimi Three Ways ( Scallop Tiradito, Kombu Ikejime Catfish & Tuna Tataki)

Each bite is a refreshing start to the meal. Highlighting the purity of each ingredient with subtle seasoning that elevates rather than overpowers.

Spring Sushi Selection

Featuring Scallop Taco, Hotaru Ika (Firefly Squid), Eel, Tuna and Salmon with Pickled Sakura Flower. This course celebrates the fleeting beauty of spring, featuring delicate seafood and floral accents that pop both visually and on the palate.

Sakura-Tai with Dry Miso and Bamboo Shoots

Refreshing dish served with rapeseed blossom (nanohana), butter lettuce, diced capsicum, and dressed in a zesty yuzu truffle oil and shaved parmesan cheese. A clever blend of East-meets-West.

Pan-Fried Lobster in Creamy Spicy Lemon Sauce

Pan-fried lobster is paired with pumpkin purée, chive oil, baby asparagus, and cauliflower. The rich, creamy sauce complements the sweet lobster meat perfectly, while the vegetables lend freshness and balance.

Charcoal-Grilled Spring Chicken

For Main Course, we had the Josper Charcoal-Grilled Spring Chicken with Tosazu Butter, served with a teriyaki glaze and crispy fried onion rings for added texture.

Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita

For dessert, we enjoyed the Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita. The dessert is served on a base of mango jelly and topped with coriander leaves for a refreshing herbaceous touch. Light and tropical finale to the meal.

If you’re looking for a seasonal dining experience with a balance of elegance and innovation, this Spring Omakase at Nobu Singapore is worth planning a night out for. Seats are limited, so early reservations are recommended!

Address: Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Blvd
Singapore 248646
Website: https://www.noburestaurants.com/singapore/home

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Tempura lovers, rejoice! A new Edo-style tempura omakase destination has opened in the heart of Orchard Road—Tempura Ensei. Helmed by Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe, this intimate restaurant is dedicated to the art of traditional tempura, blending time-honoured techniques with premium ingredients for an elevated dining experience. Named after the Japanese term “Ensei (縁成),” meaning “Building Great Bond,” the restaurant embodies the philosophy of forging meaningful connections through food.

Read more: [SG EATS] Tempura Ensei – A 120-Year-Old Edo-Style Tempura Tradition At Palais Renaissance

At Tempura Ensei, the art of Edo-style tempura is in the hands of two masterful chefs—Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe. At just 28, Chef Takeshima brings a wealth of experience, having trained at Tenkane, a renowned 120-year-old tempura institution in Japan, where he mastered age-old frying techniques. His expertise was further refined at Tenharu Singapore, where he adapted traditional methods to suit the local palate. Chef Watanabe, hailing from Niigata, grew up in a family-run restaurant before opening his own tempura specialty eatery, developing an innate understanding of Japanese culinary traditions. With a shared passion for craftsmanship and innovation, they bring a harmonious blend of precision, artistry, and depth of flavour to every dish at Tempura Ensei.

What distinguishes Tempura Ensei is its unwavering dedication to the art of tempura frying, executed with precision and finesse. The chefs craft a delicate, ultra-light batter using Tomizawa Super Violet flour, chilled water, and eggs, ensuring each bite is crisp yet ethereal. Fried in Taihaku Goma Abura sesame oil, prized for its clean, refined finish, the tempura retains the natural essence of its ingredients without excessive greasiness. Every piece is meticulously prepared, with oil temperatures adjusted to complement the moisture and density of each ingredient, allowing for a perfectly golden, airy, and flavourful tempura experience.

Tempura Ensei showcases the finest seasonal seafood, premium vegetables, and carefully sourced specialty ingredients from Japan. The restaurant offers a range of thoughtfully curated menus to cater to both lunch and dinn er, allowing guests to indulge in the full depth of tempura artistry. The Lunch En Menu is priced at S$128++, providing a refined yet accessible selection, while the Dinner Sei Menu offers a more extensive experience at S$188++. For those seeking the ultimate indulgence, the Omakase Menu at S$288++ presents a personalized, exquisite journey through Chef Naruki Takeshima’s innovative tempura creations.We tried the Omakase Menu and here is what to expect:

Red Snapper Sashimi from Hyogo prefecture paired with one-day marinated wasabi flower in dashi sauce.

The Hamaguri Owan is a soothing, clear soup infused with katsuobushi and hamaguri clam juice, complemented by the subtle bitterness of canola flower. Perfectly balances the natural sweetness of the clam. It’s comforting simplicity made it both satisfying and delightful.

Next up is the spotlight on tempura, where the chef will showcase a selection of carefully chosen ingredients.

Zuwaigani (Snow Crab) from Hokkaido – Sweet and delicate winter crab.

My sister had the Kurama Ebi (tiger prawns) from Kumamoto prefecture followed by their heads. Amazingly good!

Kisu (Japanese Whiting) from Chiba – Lightly salted and vinegar-bathed before frying for enhanced flavor. This seasonal fish is very good.

Bafun Uni (Sea Urchin) from Hokkaido, encased in crisp nori for a molten bite.

Shiitake Mushroom stuffed with Shiba Ebi, offering an earthy, umami-rich experience.

Asparagus from Kyushu, prized for its sweetness and harvested seasonally from Kyushu to Hokkaido as temperatures shift.

For Palate Cleanser, we had the Cold Zuwaigani (Snow Crab) with housemade dashi vinegar jelly and chili-accented radish puree.

Moving on, we had the Anago (Conger Eel) from Nagasaki, known for its soft texture and subtle sweetness.

Awabi (Abalone) from Kyoto, served with Abalone Liver and Rice Porridge sauce for a luxurious touch.

Fukahire (Shark Fin), meticulously prepared by steaming with ginger and leek for an hour, then simmered in katsuobushi dashi to develop a light, refined sauce.

Sweet Potato from Kagoshima, roasted and deep-fried for a caramelized sweetness.

For a hearty yet elegant finish, Tempura Ensei offers two signature rice dishes:

My sister opted for Tendon – Seasonal seafood and vegetable tempura served over Japanese rice, accompanied by housemade katsuobushi and Nameko mushroom miso soup.

I decided to try Tencha – A lighter option, where housemade katsuobushi dashi is poured over tempura rice, creating a comforting, fragrant dish.

To round off the experience, we had the Ichigo (Strawberries) from Tokushima, a simple yet refreshing conclusion to the meal.

For an authentic Edo-style tempura experience, you can consider Tempura Ensei. With its centuries-old techniques, premium ingredients, and masterful execution, it delivers a refined tempura experience in the heart of Singapore. After this visit, tempura will never taste the same. Even my sister exclaimed “Wow” after her first bite! It’s incredible how tempura can be so clean, refined, and impeccably executed. I’m so glad to have experienced it once again (previously at Tenshima ), and this time at Tempura  Ensei.

Address:  Tempura Ensei
390 Orchard Road, B1-06/07
Palais Renaissance
Singapore 238871
Website: http://www.ensei.sg

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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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