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.
If you’ve done any exploring around Orchard recently, you may have noticed a striking building adorned with lush greenery and intriguing architecture tucked away along Claymore Road. What I fondly refer to as “that futuristic plant building” is formally known as Pan Pacific Orchard, a verdant hotel that recently opened its doors in June 2023. But we’re not here for the sights; cloaked away in the forest terrace of the building houses a hidden gem called Mosella.
A dimly lit hallway opens to a dramatic three-storey high area with floor-to-ceiling glass windows. Natural light flitters in, bathing the space in a welcoming hue. At the centre of the restaurant stands a giant mirrored monolith plastered with a layer of reflective glitter, amplifying the vibrant energy throughout.
Mosella takes you on a modern Mediterranean journey under the guidance of Executive Chef Pedro Samper. Think fresh vegetables, seafood, and of course, plenty of olive oil. The idea here is a delicate dance between experimentation and tradition, blending modern influences with time-honoured techniques.
To truly grasp Chef Samper's vision, try their Artichoke. This Mediterranean vegetable is transformed into a delightful textural contrast. Confiting renders it beautifully crisp, while the accompaniments—Iberico ham, Manchego cheese, and a cured egg yolk—add layers of richness and umami. Prefer a lighter start? The Burrata & Heirloom Tomatoes offers a refreshingly vibrant alternative. The ingredients used are so fresh I’m convinced they're harvesting herbs and vegetables from the greenery hanging around the hotel. Thankfully for us, this dish is also available as part of a budget-friendly three-course set lunch menu.
After you’ve had your palate tantalised by the starters, pick from three mains: Barramundi, a pan-seared sea bass, Aglio E Olio Mushroom Spaghetti, and my personal choice, Beef Tenderloin. Succulent, explosively juicy, and emboldened in flavour by a thyme jus. What more could one ask for in a steak?
Be sure to save room for dessert, though. You won't want to miss a dish that has held its place on the menu since its introduction, and for good reason. The Burnt Basque Cheesecake is Mosella’s signature dessert that feels like a hybrid between a souffle and a cheesecake. Pair it with an apple compote and house made vanilla ice cream, and you’ll understand why I warned to save space in advance.
If you’re looking to impress, the Cacao delivers just the right amount of showmanship. It features a 70 per cent Guanaja dark chocolate mousse and blood orange waffle that’s flambéed tableside with Cointreau, creating a dancing display of flames. A fitting way to cap off a meal of dramatics.
Mosella is located at Level 2, 10 Claymore Road, Singapore 229540
What defines the essence of being Singaporean? Is it the laksa and chicken rice we eat? Our kiasu nature? Maybe it's the way we speak. Whatever it is, I’d argue nothing encapsulates our cultural identity quite like secondary school. For every Singaporean, secondary school was a crucial rite of passage. It’s a time when we are thrust into a melting pot of local culture and self-discovery. These are our most formative and tender years, which harden to form some semblance of who we eventually grow into. In a setting that perfectly embodies the wistful nostalgia and vibrance of Singaporean culture (if you’ve ever revisited your alma mater, you’ll know what I’m talking about), The Lo & Behold group decided to launch New Bahru, a project in this exact place that brings together local businesses to form an artist’s collective.
Brought to you by the folks behind Odette and Tanjong Beach Club, New Bahru repurposes the skeleton of Nan Chiau High School to create a space spanning food and beverage, retail, wellness, entertainment, education, arts and culture. The project's goal is to capture the quintessential Singaporean spirit and unleash our city's untapped creative potential. Despite the easier path of demolishing and starting anew, The Lo & Behold Group chose the more challenging one. By preserving the original framework, they've retained that intangible magic of adolescence. This essence permeates every repurposed classroom-turned-store, echoes through the hallways, and lingers in the parade square.
Home to the infamous SGD18 Nasi Lemak, The Coconut Club resembles how we imagine a Singaporean diner to be. They serve elevated local fare like the Quail Goreng Berempah, made with livestock from Singapore’s oldest family-owned game bird farm. Another standout dish to look out for is the River Valley exclusive Wagyu Beef Roti John.
For everything bedroom, check out SOJAO, a local brand known for 100% ethically made organic cotton products. You’ll find anything from bedsheets, sleepwear and fragrances—one of which White Noise, a collaboration with stillgoods, caught my nose. It’ll have you sniffing the sample paper like an inhaler (in the best way possible) due to its calming effect. I hear they’re collaborating with 50 other local brands, embracing the kampung spirit we’ve grown so out of touch with.
Hearing Nujabes playing in the background of Soilboy told me everything I needed to know about the plant studio. The atmosphere evokes a Zen Japanese garden, with blends of textures—cork on metal, smooth and textured, soft but rugged. Soilboy curates a careful selection of plants that involve intensive research and propagation. The result is a catalogue of flora you probably expect to see in somewhere like Gardens by The Bay instead. Their collection of handmade ceramics is also available for sale in their first experience store, so rest assured your plants won’t go home unclothed.
To effectively sum up what MAKE is, one can only describe it as a kitchen for clothes. Launching as an experience-based concept store, they allow customers to customise a selection of materials and fabric (the seasoning stage as I like to call it) and quite literally, steam them in an “oven” once they’ve undergone the arduous process of this or that. What comes fresh out of the oven is a creation—either a garment or a bag—complete with a beautiful pattern of pleats, a signature design of the studio.
Chef Rishi Naleendra's homage to his Sri Lankan heritage, the restaurant used to be at Wanderlust Hotel but traded it for a bigger space and a thirstier clientele. Now with a bar and a new vigour to the menu, the joint has a new lease of life. Sure, Chef Naleendra may have to travel a little further from his other two establishments—Fool and the two Michelin-starred Cloud Street, both within the Tanjong Pagar district—but you can't really beat the vibe of New Bahru.
Once an online portal, MORNING has now succumbed to having a physical retail space. It's about time though. It's hard to experience the ease of making your own coffee with MORNING's signature Morning Machine. Drop in and the retail staff will walk you through the handling of the machine, as well as, recommend the different coffee profiles that might tickle your fancy. Expect future endeavours like sampling sessions, workshops and events.
What started as an Etsy side hustle has now blossomed into a third physical space at New Bahru. As the first to introduce permanent jewellery (where a custom-fitted piece is welded close without any clasp) in Singapore, Curious Creatures at New Bahru offers fine and demi-fine jewellery collections as well as the only outlet that has a bespoke service.
Located at the Big Block, Alma House's nomenclature is taken from "alma mater" as the building was once Nan Chiau High School. It's a new-to-market serviced apartment concept that's designed by local design studio FARM. With furnishings supplied by Commune, there are six room tiers to stay at; with the Deluxe Room (18sqm) that's fitting for a single traveller or the largest Alma Family Suite (55sqm) that... well, the whole family can enjoy.
If MAKE by Ginlee is a kitchen for clothes, it only makes sense to liken Crafune to a kitchen for leather handbags and accessories. Here, they offer a series of hands-on workshops focused on leather craftsmanship, but there’s also an emphasis on upcycling. That old leather bag you just can’t bear to part with? Under Crafune's guidance, your own hands can transform it into a stylish wallet, cardholder, or any number of creative accessories.
To understand what ÁTIPICO is, look no further than the name itself. Defined as “different from all others of the same type,” ÁTIPICO has had its background as a bakery and caterer for high-end fashion brands. At New Bahru, Room #15 will be its first foray into the restaurant industry, and it seems poised to make a splash in fine dining with a fresh perspective. Based on the tantalising samples I’ve tried, I have no doubt ÁTIPICO will transition just fine into the industry—albeit a little disruptive with how unique it promises to be.
Opening its doors as Singapore’s only Makkoli bar and restaurant, Odem takes pride in its curation of meticulously handcrafted makkoli that’s been brewed with local ingredients and free of preservatives—a far cry from your typical mass-produced rice wine. As someone who struggles to finish a pint of beer, I was pleasantly surprised to find myself enjoying a flight of five makkoli glasses without much resistance. Though we must admit, we’ve always had a soft spot for makkoli. Pairing each sip with a warm and comforting bite of their Soy Glazed Brioche and Gamtae Seaweed Butter hit every spot for us.
Traditional Korean dishes are refined using modern techniques, resulting in a menu featuring comfort food such as the Gulim Mandu and Barbequed Kalbi. The ambience is bathed in soft light, creating an intimate atmosphere that’s sure to get those long conversations going. If you do decide to visit, don’t leave out the Brioche, seriously.
It all began when the Michelin brothers (great name for a video game spin-off, if any) created a small guide filled with practical information for travellers. It would detail info such as maps, tips on changing tyres, petrol station locations, and, delightfully for weary sojourners, a list of places to eat or stay overnight.
In 1920, they began selling the guide for seven francs. As the guide's popularity grew, the Michelin brothers hired a team of mystery diners—now known as restaurant inspectors—to anonymously review eateries. And that evolved into the Michelin Guide that we know of today.
So, this year. This year, the Micheline Guide Singapore celebrates its eighth edition and reveals notable updates: Meta earned two Michelin stars and four new restaurants received their first Michelin star.
The guide features a diverse range of top-rated restaurants, Bib Gourmand venues, Michelin-selected establishments as well as introducing Singapore's second Michelin Green Star.
Here is the list of restaurants that have recently joined the Michelin Selection.
Helmed by Chilean chefs Araya and Fernanda Guerrero, the couple previously operated a restaurant in China. Showcasing an eclectic mix of Chilean and Japanese ingredients, their dishes bring a South Pacific theme and are inspired by Araya’s experiences in Spain and Japan.
This restaurant showcases executive chef Masahiko Kawano’s culinary vision through an exquisite 10-course dinner menu. Kawano combines French and Japanese ingredients, elevating his creations with his mastery of French techniques. His meticulous attention to detail shines in the daily refinement of his duck consommé, demonstrating his commitment to perfection.
Just a stone’s throw from Singapore's major attractions, this dining experience by Chef Bjoern Alexander combines Italian cuisine with bold Asian influences. Enjoy watching what goes down in their open kitchen as well as the stunning views of Marina Bay Sands and the Esplanade. The signature dish—whole red prawn—features perfectly smoked, juicy crustacean paired with crispy prawn toast for a delightful contrast in textures.
Led by Singaporean chef-owner Malcolm Lee, Pangium offers an exquisite menu exploring the potential of Straits cuisine. Named after the Pangium plant—which gives us Buah Keluak, an essential ingredient in Peranakan cuisine—Pangium celebrates Lee's family heritage. Through meticulously crafted dishes, guests experience exceptional flavours that reflect generations of culinary tradition.
For something that's kinder to the wallet, consider exploring some of the hawkers recently added to the Michelin Guide:
Their kway teow mee bursts with wok hei, blending ribbon rice noodles, egg noodles, bean sprouts and scrambled eggs in their secret sauce. Toppings include either clams or a seafood medley of fish, squid, shrimp, and clams. Remember to bring cash, as it's the only payment method accepted.
Chinatown Complex Market & Food Centre, #02-173, 335 Smith Street, 050335, Singapore
Despite its name, fried carrot cake is actually made with radish and is not a dessert. It comes in two varieties: black, which offers a caramel-like sweetness, and white, which is savoury with an eggy flavour. For the best experience, try a combo of both varieties.
Albert Centre, #01-59, 270 Queen Street, 180270, Singapore
The second-generation owner continues to fry oyster cakes à la minute, just as her mother did in the 1960s. Though slightly darker than usual, the minced pork, oysters, prawns, and coriander remain soft and juicy beneath the crispy crust.
Maxwell Food Centre, #01-05, 1 Kadayanallur Street, 069184, Singapore
In addition to pork offal, the menu includes marinated pork trotter, kway chap, and bak kut teh. However, the standout dish is the noodle soup with pork liver and kidney, where the offal is perfectly cooked and the broth exudes rich herbal aromas.
Clementi 448 Food Centre, #01-26, 448 Clementi Ave 3, 120448, Singapore
Discover the full selection of the MICHELIN Guide Singapore 2024 on the official website and the MICHELIN Guide mobile app, available for iOS and Android.
Fancy a refreshing delight on a sweltering day? The iconic Raffles Hotel Singapore is calling you. With their First Citrus Afternoon Tea experience—introducing their six unique citrus flavours (highly recommended if you want to overcome your indecisiveness) and citrus-infused delicacies conscientiously curated by Executive Pastry Chef Tai Chien Lin, coming your way from 7 June to 4 August. Dig up your casual chic outfits and buckle up. I'm telling you, there are loads to choose from.
Indulge yourself in their ample array of citrus-infused desserts paired with delectable savoury creations that feature kaffir lime, pink pomelo, cedrat, finger lime and yuzu. All meticulously sourced from across Asia, Australia and France.
Kicking off with the savoury selection—the Foie Gras Crème Brûlée with Grapefruit Espuma. Where the tangy grapefruit adds a lively touch to the caramelised sweetness of a crème brûlée. Not a fan? No worries—try the Smoked Salmon Blinis, served on delicate mini pancakes and accented with kaffir lime jelly. A real treat. For those with simpler tastes, there is a variety of finger sandwiches, including Egg Mayonnaise and Tuna Mayonnaise with Alfalfa Sprouts.
Presented on a three-tier silver stand, the experience features an inventive variety of treats. This includes a Kaffir Lime Chocolate Crèmeux, the sweet and tangy Pink Pomelo Cheesecake, the aromatic Cedrat Ginger Cake, the Verbena Finger Lime Tartlet and the Strawberry Yuzu Rollcake.
Enhance your experience with either a selection of single garden teas, Raffles' custom-blended coffee beans, a glass of Billecart-Salmon Champagne Brut at SGD33++ per glass or Champagne Rosé at SGD43++ per glass.
If you're feeling zesty, swing by for the Citrus Tea Experience. It's open from Monday to Sunday from 12pm to 5:30pm at The Grand Lobby, Raffles Hotel Singapore
Everybody is making a quick buck whenever a holiday rolls around. But to create a holiday from scratch? *slow clap* That's capitalism at its finest. #allhailthealmightydollar Today is National Coffee Day, so in a bid to keep people caffeinated, have Mormons clutch their pearls and contribute to the economy, we curated a list of coffee-centric treats, ranging from traditional kopi to coffee-infused cocktails. So, for all the coffee aficionados out there, why not venture out and savour a delightful cup of coffee?
We start with the classic kopi. Everybody loves it and The 1950s Coffee serves arguably one of the best kopi in Singapore. Awarded with a Michelin star, this place has been doling out kopi since the 1950s. Their kopi stands out for its full bodied, velvety smooth texture without being overly diluted. However, the star attraction is their signature Kopi Tarik. A queue for this stall is a common sight and their toasts usually sell out by noon. A hit among many locals, The 1950s Coffee definitely serves a mean cup of traditional kopi.
Located in an old shophouse, the place is reminiscent of old school provision shops. Chye Seng Huat Hardware has a cafe below and a coffee school and retail space on the second floor. Owned by the folks at PPP Coffee, the cafe specialises in cold brews, which is great for living on the equator. Using specialty-grade single origin beans, their black cup of joe is brewed from PPP Coffee’s Ethiopia Suke Quto, boasting floral scents with notes of peach, earl grey tea and citrus.
Hailing from Shenzhen, There Was No Coffee opened with the premise of providing a healthier alternative to the high sugar content found in coffee elsewhere. Ditching syrups and sugar, the cafe solely relies on fruits to provide sweetness to their drinks. Our durian obsessed nation might be intrigued by their signature Durian Latte, where latte is poured over durian puree. Other flavours include the Avocado Latte, Persimmon Latte, and the Watermelon Latte—all made with real fruits. It's an unusual menu but it works.
Other than the regular selection of coffees, Bearded Bella serves signature coffee concoctions that aren't commonly found elsewhere. Take the Coffee Slushies that are blended with espresso, syrup and milk tea; anything with ice and caffeine just rings true for our weather. Try the Citrus Coffee Spritz. It's a refreshing blend of Bearded Bella’s Seasonal House Blend, orange juice, soda water and honey.
If you are an avid coffee drinker, you have definitely heard of King’s Cart Coffee. Situated at Joo Chiat, King’s Cart Coffee puts their own spin on local dishes and ingredients. Presenting their Singapore Signature Menu: mostly coffee-centric dishes that includes their “Sng Buey”, the perfect thirst quencher that consists of a mix of espresso and the sweet and tangy homemade sour plum. For desserts, there is the ‘Ah Bo Ling’, glutinous black sesame balls served with a shot of espresso, creating a flawless blend of bitterness and sweetness that tantalises the taste buds!
Looking for an environmentally friendly option to coffee? Look no further for Prefer produces their coffee by upcycling food manufacturing by-products sourced from local companies. This includes day-old bread from Gardenia, soy bean pulp from Mr Bean, and spent barley grains from local breweries such as The 1925 Brewing Co. While Prefer’s grounds are caffeine-free, the upside is the ability to add caffeine derived from tea and adjust levels as preferred. Prefer’s coffee can be ground fine for espresso, or medium coarse for drip brewing. The extraction process is as per normal, taking the same amount of time when brewed using a coffee machine. Baristas and coffee drinkers can also appreciate the crema that allows for latte art.
At Republic, indulge in the Kim Sisters cocktail, a luxurious interpretation of the classic Irish Coffee. The South Korean singing group used to be offered whiskey, chocolate and coffee as tokens of appreciation after performances, which inspired the ingredients in this cocktail. This refined concoction harmonises creamy caffeine, rich chocolate, and subtle nuttiness. Each sip offers a medley of flavours, an experience that coffee lovers will relish.
A welcome punch served exclusively during the Punch Room Afternoon Tea Ritual, The Coffee Punch is made with cold-brewed Tanamera coffee, renowned for its smooth finish and mild acidity. It is mixed with spiced rum, demerara sugar, and coconut water for a touch of tropical freshness and sweetness. This refreshing yet invigorating punch adds an exotic twist to the traditional afternoon tea experience.
Paying homage to the bustling city of Chicago, Manhattan serves up a mean Razzle Dazzle Cocktail, but with a twist. A digestif-style concoction, it is a mix of bitter melon and hibiscus-infused Pierre Ferrand 1840 cognac, black sesame-infused Mancino Chinato vermouth, and Luxardo Espresso liqueur. The citrusy notes of the cognac complements the bitterness of the coffee surprisingly well. Ending off with a touch of elegance, the cocktail is delicately spritzed with gold dust tableside.
