Racines @ Sofitel Singapore City Centre - Flavours From The Heart

Racines at Sofitel Singapore City Centre unveils a brand-new menu, “Home: Flavours from the Heart”, introducing Straits heritage cuisine inspired by memory, migration, and home kitchens. Racines’ Asian repertoire has long been established, and this latest chapter builds on that foundation with more than 20 Asian and Straits-inspired dishes.

Tahu Telur 4/5

We started with two appetisers. Tahu Telur ($18) is a classic Indonesian-style tofu omelette featuring fried tofu and egg, skilfully formed into a cylindrical shape, crisp on the outside with a soft, tender core. Topped with shredded cucumber and turnips for a refreshing contrast, the rich, robust peanut sauce complemented the dish without overwhelming it.

Penang Fruit Rojak 4.5/5

The Penang Fruit Rojak ($20) combines crunchy jicama, cucumber and pineapple with crispy dough fritters, crispy cuttlefish and peanuts. The dough fritters were satisfyingly chunky, with a good amount of crunch, and everything was evenly coated in a well-balanced Penang-style shrimp dressing. I would have loved a little more ginger flower to further elevate the dish’s distinctive floral fragrance.

Nyonya Assam Curry Snapper 4.8/5

For mains, the Nyonya Assam Curry Snapper ($38) stood out as one of the signature dishes. Featuring fried snapper served in a tangy tamarind-based assam curry, it comes accompanied by okra, eggplant and beancurd puffs. The restaurant prepares its assam paste from scratch, resulting in a robust and moreish curry that left a strong impression. Crispy rice-paper “scales” added texture to the fish, though even without them, the snapper was expertly fried with a crisped exterior while retaining its tender, moist flesh.

Sweet & Sour Pork 4/5

The Sweet & Sour Pork ($38) was a crowd-pleaser. The pork morsels were tender, with a good balance of fat and lean, while the batter coating remained light and not overly thick. The sauce was delectable without being excessively sweet.

Singapore Style Hokkien Mee 5/5

Singapore Style Hokkien Mee ($28) remains a mainstay on the menu and is truly delicious. Yellow noodles and rice vermicelli bathed in a full-bodied prawn and pork broth delivered impressive depth of flavour. Brimming with roasted pork, tiger prawns and squid, every bite was mouth-filling and satisfying, with a gentle hint of wok hei. A squeeze of calamansi and a dollop of sambal belacan further amplified the flavours.

Wok-Fried Beef Hor Fun 3.5/5

On the other hand, I found the gravy in the Wok-Fried Beef Hor Fun ($28) slightly too heavily seasoned and rich for my preference. That said, the wok hei was impressive, and the beef slices were pleasingly tender.

Pandan Coconut Jelly 4/5, Cempedak Creme Brulee 3/5

For dessert, we had the Cempedak Creme Brulee and Pandan Coconut Jelly. While the creme brulee offered a delightful fusion of French technique and local flavours, I preferred the pandan coconut jelly for its lightness and refreshing finish, making it a more fitting conclusion to the meal.

To celebrate the launch of HOME: Flavours from the Heart, you can explore the new Straits-inspired repertoire through both the à la carte menu and the Feast of the Straits dinner buffet, with attractive promotions available for Accor Plus members and selected credit card holders.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to the destination. Journey time is about 3 minutes. [Map]

Udon Shin @ Takashimaya - Debuts Its First Seasonal Special in Singapore: A Bright, Summer-Ready Arrabbiata Udon

Since opening its doors in November 2025, Udon Shin Singapore has quickly garnered attention for its meticulous approach to handcrafted udon. As the brand’s first international outpost from Tokyo, expectations have been high, and with the unveiling of its very first seasonal special, the restaurant marks a meaningful milestone. Available from 16 June to 13 September 2026, the Singapore-exclusive Arrabbiata Udon celebrates both Japanese culinary sensibilities and the vibrancy of summer produce.

Arrabbiata Udon 4.5/5

The Arrabbiata Udon ($30) is a thoughtful interplay of Japanese and Italian influences, anchored by kamaage-style udon served with a rich, house-made spicy tomato sauce. Inspired by the coastal Japanese tradition of enjoying peak-season tomatoes in the warmer months, the dish showcases the natural sweetness and acidity of ripe tomatoes, which are transformed into a robust yet balanced base.

Each component adds depth and nuance. Velvety confit tomatoes intensify the fruit’s sweetness, while grated parmesan cheese lends a savoury umami richness. A drizzle of bonito-infused oil introduces a subtle smokiness, tying the flavours back to Japanese culinary roots, while micro shiso contributes a delicate herbal lift. The gentle heat from the arrabbiata-style sauce is restrained, allowing the natural flavours to shine rather than overwhelm.

Arrabbiata Udon 4.5/5

Complementing the noodles is an impressive assortment of tempura. The highlight is undoubtedly the Snow Crab Leg Tempura, two generous pieces, lightly battered to preserve the crab’s inherent sweetness and delicate texture. Alongside are four varieties of seasonal vegetable tempura, each crisp and airy, adding both contrast and variety to the dish. Altogether, the bowl delivers a vibrant harmony of tangy, savoury and subtly sweet notes, resulting in a dish that feels both refreshing and comforting, an apt reflection of the summer season it draws inspiration from.

Butter Shoyu Tamago Udon 4.2/5

I also tried the Butter Shoyu Tamago Udon ($12). In contrast, the Butter Shoyu Tamago Udon offers a more understated, homely appeal. Despite being described as a hot udon, the dish leans more toward a warm or room-temperature preparation than a piping-hot, soup-based bowl. Simplicity is key here, but it is executed with finesse. A generous knob of butter melts gently into the warm noodles, mingling with a soft-boiled egg to create a luscious, creamy coating. The freshly cracked black pepper cuts through the richness with a gentle heat. Bright green spring onions add a refreshing bite, balancing the overall profile. When mixed thoroughly, the dish transforms into a silky, indulgent bowl that is deeply satisfying despite its minimal ingredients.

With the launch of its first seasonal special, Udon Shin Singapore demonstrates its ability to innovate while staying grounded in its core philosophy of quality and seasonality. The Arrabbiata Udon stands out not just as a creative fusion dish, but as a carefully composed bowl that respects both Japanese traditions and the vibrancy of summer produce. Meanwhile, the Butter Shoyu Tamago Udon proves that simplicity, when done right, can be just as compelling. As the brand continues to establish itself in Singapore’s dining scene, this seasonal offering signals an exciting direction, one that embraces creativity without losing sight of craftsmanship.

Note: This is an invite tasting.


Udon Shin
Takashimaya Shopping Centre
#B2-32
391 Orchard Road
Singapore 238873
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Nearest MRT: Orchard (NS, TE Line), Somerset (NS Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm
(queue stops at 2pm and 8pm)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight towards Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time is about 10 minutes. [Map]