The festive season in the editorial world is my absolute sweet spot. December brings a sort of magical lull—work winds down, folks are travelling, and the only thing providing any sort of excitement are the slew of festive tastings. But what happens when your editor-in-chief is on leave, the contributing writer is working remotely halfway across the globe, the style director turns his nose up at anything beyond a whiff of soju, and the features editor has mysteriously gone radio silent on all festive dining invitations? You’re left with one writer juggling far more than he signed up for. But these shoulders are broad, and they don’t mind carrying the gustation load for the team. So here it is: my (little) curation of Christmas meals, tailored to suit all sorts of tastes and occasions.
Is there a fancier way to celebrate the festive season than being above it all? Perched 61 levels high, HighHouse presents a Festive Sharing Menu that traverses Pan-Asian cuisine while embracing winter's familiar comforts. Designed to satisfy 6, this indulgent feast offers 7 thoughtfully crafted dishes that’s served all at once that’ll have you passing dishes around non-stop.
We’ll start off with the lighter offerings; a Grilled Whole Australian Barramundi Fish delicately enhanced with pancetta and chai poh, alongside Grilled Indonesian Squid dancing with a Latin-inspired sweet and sour pineapple salsa. A commanding kilogram of 35-day Dry-Aged Argentinean Devesa Bone-In-Ribeye takes centre stage, ensuring each guest receives a mouthful of juicy, umami chew. Protein-rich selections continue with Grilled Indiana Duck Breast and a sumptuous Braised Duck Leg, elegantly finished with earthy winter truffles. And then there’s the Crabmeat & Squid Ink Fried Rice, a dish so addictive it’ll probably be the first dish to join the clean plate club. The lounge’s breathtaking panoramic views paired with the warmth of communal dining make HighHouse perfect for creating unforgettable festive memories.
HighHouse
Price: $398++ for 6 pax
When: Now till 1 January 2025
Where: HighHouse, 1 Raffles Pl, L61-62, Singapore 048616
Prepare for an extraordinary eight-course journey through New Italian cuisine, crafted by Michelin-starred chef Sergio Herman—whose culinary prowess has earned Michelin acclaim in Antwerp and recognition in Tokyo. Featuring the finest ingredients like venison, langoustine, and turbot, the menu is a symphony of fresh, vibrant flavours.
Begin with the briny yet luscious Dutch Imperial Flat Oyster from Zeeland, elevated with Champagne Mousseline and Caviar to awaken the palate. Delicate langoustine with leek vinaigrette and whispers of earthy truffle follow, each course building anticipation for the main course; Venison, Pumpkin, and Chou Farci. Here, tender venison meets sweet pumpkin and the cosy embrace of stuffed cabbage. Complemented by a playlist of nostalgic beats from the ’80s and ’90s, Le Pristine promises to bring Michelin-quality food, and then some, to your Christmas table.
Le Pristine
Price: $260++ per pax
When: 24, 25 and 31 December 2024
Where: Grand Hyatt Singapore, 10 Scotts Rd, Singapore 228211
MOGA’s Christmas Izakaya Sharing Menu for 4 is perfect for those late-night catchups filled with laughter. The izakaya begins with the Shio Koji Fried Chicken—crispy, tender, and impossible to resist. Pass around those cloud-like Hokkaido Milk Buns for a satisfying bite, particularly so when dipped into the warm, luscious Blue Cheese sauce. The luxurious Foie Gras & Gammon Roll follows shortly after, complemented by the comforting Smashed Sweet Potato that’ll have everyone reaching across the table. And because deep conversations need a little liquid courage, a 300ml bottle of sake is included in the meal.
MOGA
Price: S$188++ for 4 pax / Additional S$48++ per additional guests
When: Now till 31 December 2024
Where: Pullman Singapore Hill Street, 1 Hill St, Singapore 179949
If there ever were a time to indulge in red meat, Christmas would be it. While you're at it, why not do so at a K-BBQ joint that's won several James Beard Award nominations and consecutive Michelin stars? COTE's festive Feast of the Seven Steaks offers a culinary experience that lives up to the restaurant's reputation as premium cuts are grilled tableside by an incredibly attentive service team. Expect an exceptional selection of prime meats including USA USDA Prime Filet Mignon, A5 Miyazaki Ribeye, and Australian Wagyu COTE Steak.
Traditional Korean accompaniments surround the metal grill, with standout items like Scallion and Perilla Leaf Kimchi offering bright, acidic counterpoints to the rich proteins. COTE masterfully captures the best elements of a K-BBQ restaurant—atmospheric lighting, impeccable service, and cosy booths—while avoiding common pitfalls like lingering meat odours in the air or generic background pop music. In short, it would make a comfortable spot to spend your Christmas plans.
Sidenote: COTE has recently introduced weekend lunch services for the first time since opening its doors earlier this year. Exclusive lunch offerings include innovative dishes like the Korean Crudo "Salad" in Hwe Dup Bap style, a hearty Sanche Bibimbap loaded with vegetables, and Singapore-exclusive items such as Steak Dupbap (an Australian Wagyu beef bowl topped with cured egg yolk) and Galbitang featuring beef short rib. So, in case if you've decided on another spot for Xmas, a casual lunch here might just be enough to convince you to spend next year's Christmas at COTE instead.
COTE
Price: S$245++ per pax
When: 24 and 25 December 2024
Where: 30 Bideford Road Singapore, Level 3, COMO Orchard, Singapore 229922
For those who prefer celebrating Christmas at home but dread the stress of preparing a feast for 6 mouths, ONE°15's Taste of Christmas take-home feasts provide a hassle-free solution that promises an authentic holiday meal without the risk of ruining Christmas with dry turkey. Designed to serve 6-8 people, the feast offers two options: the Meat Lovers' Feast and Santa's Joy-Full Feast.
The former showcases four classic Christmas mains: succulent Roasted Turkey, rich Slow-roasted Angus Sirloin, crispy Kurobuta Porchetta, and a sweet Honey-glazed Ham. This indulgent spread is complemented by traditional Yorkshire Pudding and fragrant Herb-roasted Potatoes.
Santa's Joy-Full Feast, on the other hand, proposes a more varied offering with an impressive selection featuring Salt-baked Salmon and Herb-crusted Lamb Rack, alongside the classic Honey-glazed Ham and Roasted Turkey. The sides don’t disappoint either, featuring a robust spread of Brussels Sprouts with Pancetta, luxurious Black Truffle Pomme Purée, and Oven-roasted Root Vegetables. Whichever you choose, both feasts include a complimentary Chestnut Log Cake, ensuring a sweet conclusion to your homely Christmas experience. Each delivery also comes with a thermal bag, so you'll be able to skip the hassle of reheating the food if you are so inclined.
ONE°15
Price: S$428 / S$458 for 6-8 pax
When: Now till 31 December 2024
Where: Home!
If you're someone with a penchant for theatrics, SUSHISAMBA is probably where you'll want to be come December 25th. Forget the fact that you'll be seated among the clouds 52 levels high in Capital Tower with a sprawling view of the CBD. You'll be able to sip on free-flowing Christmas-themed champagne and cocktails while Brazilian samba dancers and drummers flown in directly from Rio electrify the atmosphere, all accompanied by a live DJ spinning groovy tunes.
The food, of course, is nothing to scoff at either. A selection of SUSHISAMBA's signature dishes, including Sea Bream Seviche with truffle, Pork Taquitos, and Australian Grass-Fed Short Ribs. A live sushi station will also keep things fresh, serving up highlights such as the SAMBAZONIA Samba Roll, Akami Nigiri, and Hamachi Sashimi. The dramatics cap off with a dedicated Christmas Dessert Table littered with a medley of sweet treats like the Cachaça Rum Fruit Cake and Japanese Purple Potato Mont Blanc. There’s just one catch: this festive feast is available only during lunch, from 12 pm to 3 pm. So, you'll want to plan accordingly.
SUSHISAMBA
Price: $250++ per pax
When: 25 December 2024
Where: 168 Robinson Rd, Level 52 Capital Tower, Singapore 068912
The year ends, which means a lot of looking back and hand-wringing. O Lordy, have we done much in our lives? To appease the soul, to fulfil the terms of the karmic machine, we present a way to give back via GastroSense's annual “Christmas with a Cause”. For this edition, the brand and communications consultancy raises awareness for mental health with a design collab with two idealistic cuisiners: Kenjiro “Hatch” Hashida, of Hashida Singapore and Hashida Tokyo, and Rishi Naleendra, chef-owner of Cloudstreet, Kotuwa, and FOOL Wine Bar.
Called “Tomorrow”, this project features a shared illustration about the importance of mental health. Starting with Chef Hatch's poem about the uncertainties of life, the march of time and the promise of hope. Inspired by the poem, Chef Hatch illustrated a jellyfish with flowing tentacles, illuminated by the sun. Chef Rishi drew from his Sri Lankan heritage to add to the vision. Incorporating "Liyawel,” a traditional floral motif, along with the two-headed “Bherunda” bird—a symbol of wisdom, resilience, and balance—the artwork becomes more than an artistic collab; it turns into a clarion call for mental health awareness, a message keenly significant in a year that’s tested the F&B industry.
While, the jellyfish illustration looks fantastic on a t-shirt (as exemplified by Chef Rishi giving his best Blue Steel look [see above), the artwork will also be plastered on tote bags and stickers as well. Net proceeds from each purchase will go towards The Tapestry Project, a local non-profit championing mental health through storytelling.
I hate that I like Blue Bottle Coffee. Do I live under a rock or did this unassuming coffee house attain international hype status out of seemingly nowhere? Where did this pretentiously minimalistic label even originate from anyway? (California, of course.)
I carried my skepticism with me when visiting the brand, materialising its first Southeast Asian outpost in the form of a concept store in August. I learned that beans are sourced from Yemen (alleged birthplace of coffee) and Indonesia (one of the largest coffee producers worldwide). In limited supply and thus, small batches.
Senior Director of Global Coffee Experience and person with the most apt surname Benjamin Brewer rightly pointed out that this is historically the first time there exists such great quality of coffee available globally.
It was Blue Bottle Coffee's aim to remove barriers and simplify the means to enjoying a good cup of joe. As he surmised, "instant is just another method". The resulting fine coffee powder actually shimmers. Nicknamed 'gold dust', it's a natural byproduct from a combination of ideal subzero temperature and concentration during manufacturing.
The retail front is decked out with streamlined cold brew drippers in place of clunky espresso machines, checking off that small carbon footprint checkbox. Ultimately, I'm told, it's all about the experience. Well clearly, looking at the prices.
Yet I'm ashamed to admit that when I went home and steeped a single serve with equal amounts of cynicism, it turned out a markedly aromatic brew. The process obviously effortless, and the taste pretty damn rich. Now I count myself among the people who sadly, get it.
So if you, like me, seek to understand why, Blue Bottle Coffee is hosting activities led by the maestros themselves. Mr. Brewers would be joined by Michael Phillips, a barista champion and Global Director of Coffee Culture; and esteemed Café Trainer Justin So.
Across this week, prepare to be bestowed wisdom on the art and alchemy behind each transcendent cup. Choose between a hassle-free 30-minute Coffee Seminar or a more hands-on 75-minute Pour Over Workshop, where experts will introduce signature fundamentals in tastings or let you experiment your pours with specialised brewing tools.
The Coffee Seminar (SGD42) is inclusive of a SGD40 voucher that can be redeemed on the day of the seminar. The Pour Over Workshop (SGD100) is inclusive of a complimentary pour over kit and a 200g bag of coffee beans selected by Blue Bottle Coffee professionals.
In the spirit of the season, there's surely an exclusive festive lineup rolling out. Blue Bottle classic whole bean Bella Donovan offers a fruity, luxurious taste profile, Hayes Valley Espresso demonstrates the label's best expertise, and this year’s Winter Blend delivers the flavours of jam, molasses, and dark chocolate.
Accompanying gifts like the limited-edition Holiday Claska Mug—crafted in Japan with soothing caramel and a dash of Blue Bottle’s iconic blue—complete the Pour Over Kit. This thoughtfully engineered set includes a Kinto carafe and bamboo filters. Perfect for ensuring consistent quality and informing everyone that you too, are a newly minted reluctant fan.
Dates: 11 to 19 November
Location: LUMINE Singapore, Raffles City
Get tickets to the Blue Bottle Coffee Coffee Seminar and Pour Over Workshop.
Ah, Paris... The city of love, art and culture. The perfect place for a summer vacay. And at the heart of it, Cheval Blanc Paris has opened its terraces for visitors to take in the iconic sights of Paris. The hotel itself is a veritable museum in its own right. Located within proximity to the Louvre and the Marais, Cheval Blanc Paris embodies the Art Deco essence, showcasing the French art de vivre that is inspired by a bold, contemporary spirit all through its 26 rooms and 46 suites, along with splendid living areas, restaurants and wellness facilities.
The Cheval Blanc Paris terraces are open to the public. Perched on the seventh level, each terrace is a window to the magic of three culinary masters: Chef Arnaud Donckele; Chef William Béquin and Pastry Chef Maxime Frédéric. Under the purview of these talented chefs, each terrace promises an unforgettable gastronomic adventure against the stunning backdrop of Paris’ romantic cityscape.
Le Jardin de Cheval Blanc Paris is a verdant haven that is the picture of summer. Vibrant and adorned with red and white furniture and chic yellow accents, the terrace celebrates Parisian epicureanism. Delight in Chef William Béquin’s curated menu that features dishes like cherry tomato tart with pineapple tomato and basil sorbet. A strawberry ice cream sundae—crafted by Pastry Chef Frédéric—is a fitting topper to a meal. This idyllic retreat is wrapped in the heady aromatic scent of herbs and scarlet flowers.
Offering unobstructed views of the Seine, this contemporary brasserie invites you to embrace Parisian life through the palate. With flavours imagined by Chef William Béquin, featured dishes like green bean tart with stracciatella and smoked velvet with black olive. Treat yourself to lobster, red mullet, monkfish and sea bass in a saffron-infused bourride. End your culinary journey with a rhubarb vacherin, a modern twist on iconic French gastronomy.
With a name like Langosteria, you do come in with certain expectations. But the restaurant manages to surprise you with its convergence of Italian and French cultures on a plate. The restaurant opens on to a terrace that looks over the surrounding sun dappled rooftops, providing a painterly vantage. Reflecting Italian vibrancy and summery influences, the menu’s offerings include Sicilian gambero rosso, red tuna carpaccio with eggplant, and tagliatelle with royal (of course) langoustines. Desserts get the same sort of magic, again, created by Pastry Chef Frédéric, the Langosteria’s signature tiramisu, sans crustaceans, bien sûr.
Cheval Blanc’s restaurant terraces are now open. For more info, click here.
Why choose between Thanksgiving or Christmas at Wolfgang's Steakhouse when you can celebrate both? The storied steak place has crafted seasonal dishes (well, American-themed) for the upcoming Big Two: Thanksgiving and Christmas. Perfect for that gathering with family and friends or a convenient excuse not to do the post-feast washing up.
Say hello to Wolfgang's Steakhouse's Thanksgiving Turkey À La Carte option. In their stunning dining room, you and your guests can enjoy a hearty holiday feast. The centrepiece, a tender and perfectly roasted whole turkey that's around 5-6kg (proof that you're getting great value for your money). This main comes with all the traditional trimmings: traditional stuffing, rich turkey gravy, and tangy cranberry sauce. Appropriate for a large group or if you feel like you needed to go against the gods, go on your own.
Now, if you really want to impress without lifting a finger, the Thanksgiving Turkey Set is the way to go. Available for takeaway, this set includes comforting Butternut Soup, their famous roasted Whole Turkey, and a variety of sides like the Bacon Brussels Sprouts, Roasted New Potatoes, Jumbo Asparagus, Pilaf Rice, Stuffing, Turkey Gravy, and Cranberry Sauce.
Plus, you get a complimentary carving knife set to really do a number on the turkey while uttering "That's not a knife... That's a knife."
In addition to their Thanksgiving offerings, Wolfgang's has a special Festive Lunch Menu and a Set Menu for two to four guests. The Lunch Menu showcases some of the restaurant's most popular dishes, while the Thanksgiving Set offers a complete feast. It features highlights like Lobster Bisque, Colorado Lamb Chops, USDA Prime Ribeye Steak, Grilled King Salmon, and USDA Prime Filet Mignon, accompanied by classic sides such as Mashed Potatoes, Steak Fries, Mac ‘n’ Cheese, and Creamed Spinach. Lastly, select between Apple Pie or New York Cheesecake for dessert.
If you're in the mood for a seasonal toast, try the Amber Dusk cocktail—a stunning blend with layers of orange, purple, and white foam. This visual delight combines Buffalo Trace, Menage a Trois, Nashville syrup, freshly squeezed orange juice, and orange bitters.
The Thanksgiving Turkey À La Carte, Festive Lunch Menu and Set Menu runs 22-30 November.
Pre-orders for the Thanksgiving Turkey Set can be placed online here, while dine-in guests can pre-order by calling the restaurant directly.
Alright, now let's turn our attention to the Christmas Set Menu. Starting off with a choice of soup—either a comforting daily selection or savoury lobster bisque. For the main course, indulge in a selection of premium entrées, including 100 per cent USDA Prime Ribeye Steak, 100 per cent USDA Prime Filet Mignon, Grilled King Salmon, and Colorado Lamb Chops, each prepared to perfection. Complemented by gourmet sides like Mac ‘n’ Cheese, Fried Onion Rings, Sautéed Mushrooms, and Creamed Spinach. To finish the meal, enjoy Wolfgang’s signature Chocolate Yule Log, served straight from the trolley, adding a festive flourish to the occasion.
For a more relaxed experience, their Festive Lunch Menu is available daily till 4pm, offering a curated selection of signature dishes in a more casual setting. And to toast to the season, try the White Noel cocktail. This indulgent drink combines vodka, Baileys, caramel toffee, creamy white cacao, and blue curaçao, topped with a sprinkle of dry cranberry—a velvety treat to complete your festival meal.
The Christmas Set Menu and Festive Lunch Menu runs 1-31 December.
To pre-order or book reservations, visit sevenrooms.com
You’ve probably heard of the name Madame Fan by now—you know, the Cantonese restaurant tucked away at The NCO Club with a Michelin Plate distinction. I’ll spare you the long-winded introduction, but they’ve just unveiled a new à la carte menu that’s all about evoking nostalgia. In case you haven’t heard or need a refresher, Madame Fan is an art-deco-inspired restaurant that reimagines Cantonese classics with a contemporary flair.
Much of the 1920s glamour comes from the space itself. Diamond patterns dance across the floor in perfect symmetry, while private areas are partitioned with folding doors adorned in gilded Chinese woodwork. Grand chandeliers run down the center of the restaurant, and mirrors reflect plush red-velvet chairs, amplifying the hedonistic allure. Think… Jay Gatsby hosting a dinner party. But he's Cantonese.
It might sound like Madame Fan is having an identity crisis but rest assured, because everything from the food to the atmosphere of the space brings everything together in a way that feels oddly cohesive.
The Deep-Fried Queen Crab sets the tone for the new menu. The pairing of sweet queen crab and rich osmanthus egg crumble rests on a shiso leaf that’s expertly fried to mimic the shell of a crab, lending a subtle crunch to each bite. The result is an umami punch reminiscent of those precious, flavourful crumbs at the bottom of childhood snack packets.
Tangerine Peel Yellow Croaker Fish is delicately poached in salt water, celery, and shallot oil, allowing the essence of the fish to mingle with its aromatic companions. This creates a subtle broth that exercises restrain—building on the flavour of the fish itself, rather than overpower it. Then, there’s the Fruity Garlic Black Char Siew, a classic that’s been reinvented by swapping the traditional honey glaze for a sticky, fruitier one. Finger limes and oranges (among other fruits) not only brighten the dish but also release enzymes that help break down the protein, tenderising the meat.
The meal would not have felt complete without the Assorted Seafood and Tofu Rice, a hearty bed of rice submerged in a secret crab roe sauce to create a satisfying finish to the main course.
Before you leave, give the Crispy Banana a go. It’s an elevated version of your usual banana fritter that manages to separate itself from its predecessor thanks to a delicate crust formed by cheese blended into the flour. You get what you expect here; a unique mouthfeel of gooey sweetness and crunch that might just recreate the wonder of biting into your first banana fritter, just as Madame Fan intended.
I’m not looking at you, starving kids in Africa, the ones whose choiceless plight we lick off our plates to honour. It was never you I was chided for, anonymous hungry third-world children. No, it was the anonymous Chinese farmers who painstakingly endured sweltering heat to harvest each individual grain of rice that I so ignorantly neglected to finish.
Though this isn’t the case as much these days to feed our eight billion strong population, it’s still crucial to contemplate the source of our sustenance. We already know that the meals we consume and how they got to us are often not handled in the most conscience-settling way.
Conveniently packaged in slices, cubes, or minced; then breaded, fried, or grilled—looking far removed from the original creature that it was culled from. It’s probably what makes delicacies like balut a little less palatable to most modern folk.
So the woke among us began to steer away from meat. And when we just couldn’t do without it, sought alternatives. Hailed as an industry disruptor, cultivated meats undoubtedly enjoyed welcoming headwinds in Singapore; the first country in the world to sell it.
A couple years in and over a decade since the first lab-grown burger was unveiled in London (costing £263400 to create), the market has seemingly slowed. It could be a bevy of reasons.
Sure, these operations take up proportionally less space than the land required to house livestock and the crops farmed to feed them, but it doesn’t take a scientist to know the electrical output of running these labs alone wouldn’t be any less damaging than cow farts.
We also learned it wasn’t any healthier. Instead of sickly animals injected with biotics to keep infections at bay, a vat of cell tissue undergoing chemical and bioprocess engineering then 3D printed for texture.
Call me old fashioned but I’d hedge bets that our organic bodies would respond better digesting natural albeit boosted produce, as opposed to wholly artificially constructed compounds.
Plant-based diets aren’t that different. No hate on plant-based meats and how convincingly good technology makes them taste, but if health was the motivation, consider sticking to actual plants.
And just when we thought at the very least, nothing had to bleed for us to fill our bellies. We’ve afforded premiums for meat from animals that are less stressed before, so better yet if they don’t even have to die, right?
It’s a beautiful fairytale except that science meat isn’t totally slaughter-free. The extraction of cells and the magic cocktail of nutrients to breed them must derive from somewhere, and let’s just say obtaining fetal bovine serum isn’t pleasant to stomach.
If we had to acquire food via traditional backbreaking methods, it’s unlikely that yield would struggle to keep up the way it does today. Further opening means for developed nations to sate appetites only allows leeway for greater demand. So efforts to relieve strain on the supply chain while well-meaning, may unfortunately be more counterproductive than answering the root cause.
Quick, off the top of your head, what’s the oldest Italian restaurant you can think of that’s still open in Singapore? (And no, don’t say Saizeriya) Is it 20 years old? 30? Try 51 years old. Established in 1973, Pete’s Place has been a mainstay at the Grand Hyatt for generations, and it just underwent a major facelift. Buried beneath a stairway leading down to the hotel’s basement, this once cozy spot with plaid tablecloths, brick floor tiles, and hanging portraits has fully embraced the clandestine, cellar-like atmosphere of a basement restaurant.
For starters, the floor tiles are wooden now, and seatings are arranged more orderly, with spotlights warming each table from above. The décor might contain the usual elements of a standard fine dining establishment, but to longtime regulars, there is only one thought in their mind: Pete’s Place is bougie now.
Take, for example, their Prosciutto di Parma and melon—a seemingly unusual pairing but a classic in Italian cuisine. Here, the 24-month aged Parma ham—hand-selected by newly appointed chef, Salvatore Giorgio Catania—pairs beautifully with melon to deliver a deep interplay of flavours that develops with every chew. Then there’s the Supplì Romani, which you can think of as an Italian take on a croquette that’s covered in a thick layer of pecorino cheese. Its soft velvety interior meets crispy exterior, while the creamy cheese plays against a sharp, peppery note, delivering a unique mouthfeel.
Once your palate’s been awakened by the starters, move on to the Conchiglie Cioppino, an almost gluttonous medley of seafood—Boston lobsters, scallops, crab claws, prawns, and mussels—all nestled atop a bed of tomato pasta. It’s a celebration of ocean flavours. The penultimate Bistecca alla Fiorentina sees an Australian T-bone steak seasoned with Tuscan spices. The result is a classic bite that screams well-done—not in doneness, but in technique and execution.
Pete’s Signature Tiramisu does the unthinkable by becoming a dessert that ends up being the highlight of the night. This version layers sponge cake between cheese and espresso, soaking up both to create a surprisingly juicy bite. We can’t put a finger on what exactly makes this tiramisu so irresistible, but we have a sneaky suspicion it’s the addition of white amaretto—an almond-based liqueur with hints of vanilla. Let me explain.
We started with a glass of White Amaretto at the bar before the tasting began (and ended the meal with it, which felt rather poetic), and it quite honestly might be the finest sip of alcohol I’ve ever had. I’m no alcohol connoisseur by any means, but the fact that I wasn’t the only one raving about it told me I wasn’t crazy. Remember the name: White Amaretto. Order it.
What comes to mind when you think of British cuisine? Let me guess—sausages, baked beans, maybe some toast? If that's all you've got, you might be missing the mark on what's truly 'quintessentially British.'
Despite the criticism British food often receives, there are some dishes they're exceptionally great at—take the Sunday Roast for example (if I weren't just a broke university student, I'd have it every Sunday without fail.) Picture your choice of meat paired with crispy roast potatoes, veggies, and drenched in warm gooey gravy, mmmm. Though it's traditionally a Sunday meal, 21 Carpenter will be serving Sunday Roast all-day, everyday at Kee's a neo-bistro and bar, where guests can finally discover that British cuisine goes far beyond sausages, baked beans, and toast.
At the boutique hotel, indulge in a succulent Butter Roasted Chicken served alongside green olives, coriander, and tangy pickled red onions. This centrepiece is complemented by a Citrus Kale Salad that balances the dish with a refreshing crunch, a side of Potatoes au Gratin crisped to perfection, or the Basil Pesto Orecchiette offering a hearty, herb-filled pasta option. For the cherry on top, sip on The Tempest, an innovative twist on the classic Bloody Mary. This cocktail features bacon-infused vodka, with crispy maple bacon and rimmed with spiced bacon salt, it's mixed with tomato juice and a splash of Tabasco. That's a whole lot of bacon—I'd say it's "quintessentially British" certified.
I like to think of this as a two-in-one package deal, diners are invited to take a dip at the Rooftop Infinity Pool & Lounge, where they can sip on Kee's signature cocktails while soaking in the stunning views of Singapore's skylines and vibing to lively beats (Infinity Pool at MBS, who?) This spot brings a whole new level of relaxation and fun.
For more information or to make a reservation, visit 21carpenter.com.sg
In many Chinese households, love often hides behind quiet sacrifices and subtle gestures over words of affection. However, once a year, when the autumn moon swells to its fullest and brightest, families are allowed to break this generational reserve. Due to the symbolic representation of unity, harmony, and reunion that comes with the roundness of the moon, families gather and loved ones reunite. The simple act of gathering under the tender glow of the moon with a selection of mooncakes at the dinner table gives families an excuse to soften and show appreciation for one another. From whiskey flavoured mooncakes to hidden truffle bombs, here's our curation of mooncakes to enjoy with your family this Mid-Autumn Festival.
Ralph's Coffee is rolling out a mooncake set that's equal parts style and whimsy. It comes in the form of a classic steam locomotive, a nod to the brand’s journey from New York to Asia. It’s constructed of gleaming metal in Ralph’s iconic green and white colourway, and there’s even hinges and functional wheels. Push this BEAR-ista conducted train around the dinner table and watch even the most stoic uncle crack a smile.
Under the hood, you'll find six mini mooncakes: Coffee (naturally) and Chocolate Raspberry. They’re the sort to ooze, so you’ll know each bite will be pure indulgence.
Price: SGD118 (6 pieces)
This one’s for the snowskin mooncake lovers. Fairmont Singapore is releasing an octet of icy mooncakes, split between alcoholic and non-alcoholic flavours. The sober crowd get to enjoy the return of the bold Sea Salt Caramel and tart Peach Passionfruit, alongside two new creations, the incredibly earthy Matcha Pistachio, and refreshing Yuzu Pear. For the cocktail crowd, the Champagne Truffle, Lychee Martini, and Grape Soju offer a sophisticated flavour profile. And if that wasn’t enough, the bold paring of Whiskey Orange will satisfy any lingering cravings. The premium box comes with a tea set too, a welcome addition to round off the collection.
Price: SGD118 (8 pieces)
As a brand renowned for its chocolates, Janice Wong sets the bar high for chocolate mooncakes. This year, their mooncake collection is headlined by three varieties: Signature Chocolate, Low-Sugar Baked, and Snowskin Mooncakes. The Signature Chocolate mooncakes feature flavours like Peanut Gingerflower, Salted Caramel Cashew, Vanilla Biscoff, and the boozy Gula Lapis Whisky Old Fashioned. Each mooncake is hand-painted with the brand’s signature strokes, fitting for its signature collection.
For the health-conscious, the Low-Sugar Baked mooncakes offer equally indulgent options like the Kuromitsu Sea Salt, balanced with black sugar, and the nutty Kinako Macadamia. But the real showstopper here are the Snowskin Mooncakes that contain hidden truffle balls and come in flavours like Hojicha Chestnut Coffee and Matcha Yuzu. Made with fresh ingredients flown in from Japan, they’re best savoured over a hot cup of tea. And because presentation is key in the affair of mooncakes, all three varieties come packaged in a handbag and metallic tin.
Price:
Signature Chocolate (8-pieces) - SGD95
Low-Sugar Baked (8-pieces) - SGD95
Snowskin Mooncakes (4-pieces) - SGD95
Once again, Goodwood Park has teamed up with the finest chefs from Hong Kong to create a mooncake lineup that will appease both purists and contemporary palates. At the forefront is the refreshing Kumquat Melon with Macadamia snowskin and White Lotus Seed & Red Bean Paste with Pork Floss & Single Yolk baked mooncake, perfect for those who prefer the classic flavours with a twist.
Durian enthusiasts rejoice! The quintessential Durian Combo returns with four different variants ranging from mild to intense bittersweet profiles. Other flavours include the nostalgic Ondeh Ondeh Snowskin Mooncake with a pandan centre nestled within a coconut cream filling, Blue Pea Flower with White Lotus Seed Paste and Melon Seeds, Mango with Pomelo, and Cempedak.
Price: Starting from SGD80 (4 pieces)
A symphony of flavours are on offer with Raffles Hotel Singapore's luxurious snow-skin mooncakes. Their signature Champagne Truffle Snow-Skin Mooncake returns alongside innovative creations like the vibrant Sudachi & Blueberry with Gin Truffle and the indulgent Chestnut & Tahitian Vanilla with Rum Truffle, which pairs nutty and sweet notes with a creamy rum milk chocolate truffle. Two returning favourites round off the collection: the aromatic Yuzu & Osmanthus Truffle and Sakura & Raspberry Truffle, which delicately balances cherry blossoms with fresh raspberries.
For the purists, traditionally baked varieties are also available. The Double Yolk with Macadamia Nuts & White Lotus Paste offers rich indulgence, while the Pine Nuts version provides a lighter alternative. The Mother-of-Pearl with Single Yolk & White Lotus Paste completes the trio, featuring a golden yolk in creamy lotus paste.
Price: Starting from SGD97 (8 pieces)
Peach Blossoms at PARKROYAL COLLECTION Marina Bay presents an exciting array of mooncakes crafted by Executive Chinese Chef Edward Chong. The collection will feature two exciting new flavours alongside traditional favorites. The innovative Charcoal Peach Long Jing with Okinawa Brown Sugar Mochi combines fruity notes from Long Jing tea and chewy brown sugar mochi to deliver perhaps the most unique tasting experience on this list. The Mung Bean and Red Bean Symphony Mooncake harmoniously blends mung bean and red bean to create a nostalgic bite reminiscent of the Asian childhood snack, kai zai paeng.
Price: SGD73 SGD (4 pieces)
St Regis Singapore invites you to celebrate with a fusion of fine art and gourmet craftsmanship. Encased in pastel-hued gift sets adorned with intricate floral and fauna designs, their decadent mooncakes offer a luxurious twist on tradition—perfect for the discerning palate.
This year’s collection introduces the all-new Pu’er Tea with Melon Seed Traditional Baked Mooncake, along with three inventive snowskin flavours. Expect indulgent surprises like the Red Dates & Walnut Paste with Lychee Martini Truffle, Rose Tea Paste with Maple Cream Cheese Truffle and the refreshing Orange Paste with Chamomile Citron Truffle.
Price: From SGD84.80
(Sold out online, call 6506 6852 for in-store availability)
Celebrating the harvest moon, TWG Tea release a limited-edition collection in two options: a set of two mooncakes paired with Amber Rose Tea or a set of four mooncakes sans tea. TWG Tea’s Amber Rose Tea captures the essence of the season. Crafted from silver-tipped black tea, it masterfully blends the rich fragrance of rose blossoms with the lush sweetness of ripe seasonal fruits. Housed in an eye-catching magenta pink box, this pairing of mooncakes and tea offers a symphony of flavours that levels up your Mid-Autumn celebrations to a truly celestial experience.
Price: SGD88 (2 pieces paired with Amber Rose Tea); SGD78 (four pieces)
As a hotel by the airport, it'd make sense that Crowne Plaza Changi Airport would reach over to the "travel" theme for their mooncakes. This year's travel-inspired collection are kept in a luggage-inspired gift box. From the classic to the bold, this year’s selection of snow skin mooncakes offers something for every palate. Indulge in the nutty richness of the Pistachio with Hazelnut Truffle mooncake, a nod to Italy’s culinary heritage. Or the warmth of Austria with the Cinnamon Apple Strudel with Cream Cheese and Apple Truffle mooncake. From France, comes the Crème Brûlée with Vanilla Truffle mooncake and finally, we land at Japan for the Matcha with Sakura Truffle mooncake.
Price: SGD83 Sky Blossom Box (4 pieces) (sold out)
Another hotel, another "blending [of] timeless elegance with a contemporary twist". This year, the Capitol Kempinski Hotel introduces the aptly-named Timeless Heritage, handcrafted mooncakes that fuse classic flavours with modern indulgence (see?). These mini mooncakes are presented in an exquisite two-tier box, finished in a turquoise exterior trimmed with golden embossing and colourful floral motifs.For those looking to make an even grander impression this Mid-Autumn Festival, Capitol Kempinski offers its Premium Collection, a three-tier gift set that features not just the mooncakes but also a Mist Valley tea set and a bottle of Charles Heidsieck Brut Réserve champagne.
The Timeless Heritage collection features a variety of flavors that capture the essence of tradition while embracing modern tastes. You can't go wrong with the signature White Lotus Seed Paste with Egg Yolk Mini Baked Mooncakes but the new additions are no slouch either. Like the Red Bean Osmanthus with Mixed Nuts Mini Baked Mooncakes—the sweetness of red bean paste with mixed nuts—of the Black Sesame Paste with Egg Yolk Mini Baked Mooncakes—a nutty black sesame paste that's paired with salted egg yolk.
Price: From SGD95 (8 pieces)
If you wanna go all out for mooncakes, you can't get any better than the Golden Peony's "Moonlit Opulence" collection. At the heart of the collection are the Baked Double Yolk and Baked Single Yolk in White Lotus Paste but there are two new offerings: Black Sesame with Melon Seeds and Premium South Jujube Dates. Black Sesame mooncake is a blend of earthy sesame tastes, that's matched by the delightful crunch of melon seeds. Meanwhile, the Jujube Dates mooncake entices with honeyed undertones and a rich, nuanced sweetness.
Not a traditionalist? There are the snowskin mooncakes like the Signature Royal Hazelnut Crunch with its luxurious layers of texture and rich, nutty flavours. Tea lovers will delight in the Hojicha with Kinako Truffle, which masterfully blends roasted tea with the distinct nuttiness of kinako for a bold yet refined taste experience. For an adventurous palate, the Purple Ube Yam mooncake blends the creaminess of ube with a vanilla for a contrast of flavours. Finally, there's the Ondeh Ondeh with Gula Melaka mooncake that combines pandan and palm sugar notes, which hearkens back to one's childhood.
Price: From SGD92 (4 pieces)
Michelin-starred restaurant, Summer Palace, ups the ante with a "Reunion in Bloom" mooncake collection. With its roots in Cantonese tradition, Summer Palace’s mooncakes like the Parma Ham and Pork Floss with Assorted Nuts and the White Lotus Paste with Double Yolk and Melon Seeds are testament to restaurant's preservation to Cantonese pastry-making.
You've the return of Black Sesame Paste and Mao Shan Wang Durian and new offerings like Lychee Oolong Chocolate, Almond Chocolate with Pear Cognac, Red Date Tea with Aged Mandarin Peels and Lemon Red Tea. But if you wanna be atas about this, there's the opulent Bird's Nest and Gold Leaf mooncake that's gonna feel decadent on your tongue.
Price: From SGD94 (4 pieces)
JAAN may have retained its Michelin two-star standing but Chef Kirk Westaway still isn't resting on his laurels. His annual summer menu revamp is an anticipated affair and his new menu is about the ensnaring of summer's vibrancy; the inclusion of ingredients that exemplify that Outkast "So Fresh, So Clean" vibe.
We begin with the amuse-bouche—a series of British-inspired snacks. A Smoked Ocean Trout, which is a baked bread roll stuffed with smoked trout and topped with pike roe and crème fraîche; the Baby Tomato Tart showcases tomberries—tiny, carefully skinned tomatoes (I'd imagine the commis chef hunched over, eyes narrowed and gently peeling off the skins)—nestled on a tartlet with burrata, basil pesto and a crisp fried basil leaf. There's the signature Cheddar Pancake, a buckwheat pancake orb filled with smoked cheddar that was sourced from a farm, a stone thrown away (if you have strong arms) from Chef's Westaway's childhood home. No notes there.
It's the Goose Mousse that we wanna call attention to. It's a combo of chicken liver parfait with onion marmalade, layered chestnut mushrooms and alyssum flowers. It looks unassuming but on the first bite, there are flavours that fulminate into joyous chewing; I was forlorn that it was over.
We continue with our perennial favourite, JAAN's Charred Leek and Potato Soup. It's a hearty broth that transports you to a fireplace in the winter, even though I've experienced sitting by the hearth during a snowstorm; that's how potent this dish is. (As a sidenote, if they even remove this dish from the menu, I. WILL. RIOT.)
The bread course (of course, there's a bread course) has a twin offering of homemade dark rye bâtard loaf (bâtard is French for oval-shaped, you child) and crispy sourdough brioche and served with butter accented with lemon thyme leaves.
King Crab is the first main. Shredded crab meat with diced baby cucumbers and a quenelle of yoghurt sorbet with dehydrated tomato skin underneath them. Chilled tomato sauce is poured onto the dish. There's a nuttiness to the Wild Turbot dish. Cooked in brown butter, the turbot is presented with a barbecued capsicum purée and garnished with cured lemon and capers. The Langoustine is another delight; it's served with a courgette violin, which we discovered is a kind of marrow. There's also courgette risotto, a lemon purée and finished with parsley, chives and chervil, which we also discover is a kind of parsley; a French parsley. The learning never stops at JAAN.
The Guinea Fowl is... something. From the name of the dish, we expected something bird-like. What we are presented with is... is a terrine. There are layers of brined guinea fowl, confit and minced mushrooms. It took a while to get used to this because as I'm parsing through the dish, my monkey brain thinks "bird" but I'm getting a gelatinous mouthfeel.
Coincidentally, an Earl Grey Palate Cleanser was next. Made of pomelo, sweet clementine and pink grapefruit and capped with an Earl Grey sorbet and bay leaf-infused frozen milk, it cleared the way for either a decadent Chocolate—layers of roasted hazelnuts, chocolate and a caramel parfait—and Summer Peach, a mix of fresh peaches and nectarines, verbena and peach sorbet. As usual, this lovely lunchtime concludes with the Final Sweets, a line of Apple Jam, Coffee Chocolate, Strawberry Custard Tart and Chef Westaway's rendition of the classic Devon Cream Tea.
Were we satiated? Very much so. We took in as much of the sky-high view as of the new lunch menu. With an expanded waistline and an elevated mood, our heads were filled with Chef Westaway's summer... even in this Singapore heat.
JAAN is located at Swissôtel The Stamford Singapore, 2 Stamford Rd, Level 70, Singapore 178882
I get it. The words "elevated" and "hawker" can be pretty eyeroll-worthy when combined. It's often synonymous with another lethal word combination: tourist trap. A mere say, SGD2 hike for any hawker staple would have most up in arms (colloquially: siao why this chicken rice so expensive), what more paying five times the price?
So let me play the devil's advocate. If a business in Singapore's cutthroat food industry has been around for over the last five decades, you would assume that they are doing something right. Because within these 53 years are two that had the world in a standstill. Meaning; patrons aren't foreigners only—they are discerning locals.
Surviving without tourists is impressive considering there's Chatterbox Café and Chatterbox Express thriving overseas. Besides global appeal though, the price point accounts for factors like space, service and ambience, which is painfully obvious to mention.
Now that the restaurant's interior has undergone a refresh too, it's perfect for bringing friends from abroad for a nice introductory meal, or the family on occasion. And what better occasion than the country's birthday.
Feel free to disagree, but boneless chicken makes a significant difference in the dining experience. Pretty sure that's the whole reason why nuggets were invented. Even my other favourite fancy chicken rice brand that rhymes with moon monkey does not incorporate that.
On top of the convenience, the meat is tender and juicy. They originate from plump, free-range chickens running around for 60 days after all. The result of slow steaming in aromatic stock is evident in the bite, and serving it chilled—the best way, you can't tell me otherwise—keeps all the flavour locked in.
For those obsessed with the value for money in true Singaporean fashion, know that the portion of meat essentially serves two. The usual suspects of dark soya sauce, ginger puree and chilli sauce also hit all the right notes with consistency. As testament, the chef behind the dish's recipe all those years ago is still working there to this day.
Ultimately, food is extremely subjective, but what can be spoken for is quality and service. Probably explains the star-studded wall of famous visitors, amongst whom is a former President who allegedly spends every anniversary there. While I still wouldn't pair my elevated hawker fare with wine, I'd say the coconut shake is pretty damn good, and enjoying all that in a beautifully modern space is what I'd spend SGD25 on every now and then.
9 August also marks the last day for a National Day five-course menu. From SGD75, diners will be treated to petite portions of Lemon Butter Prawn, Kueh Pie Tee, Chicken Satay and Bak Kut Teh; followed by Chilli Crab with Mantou and of course, that best-selling plate of Chicken Rice; before ending with the Signature Coconut Ice-Cream.
