Numb Restaurant (川麻记) @ Marina One - New Seasonal “Wild Origins” Menu, A Refined Journey Through Southwest China

Nestled within the lush greenery and cascading waterfalls of Marina One, NUMB offers a dining experience that feels like a quiet escape from the city. With its latest seasonal menu, “Wild Origins”, the restaurant invites diners to reconnect with the raw, untamed flavours of Southwest China, drawing inspiration from the mountainous regions of Yunnan, Guizhou and Sichuan.

Yunnan Wild Mushroom Black Chicken Soup 4.5/5

A comforting and nourishing start to the meal, the Yunnan Wild Mushroom Black Chicken Soup ($24.80, for 2–3 pax) is inspired by the forest abundance of Yunnan. Slow-simmered black chicken is paired with prized wild mushrooms such as porcini, agaricus and cordyceps flowers, resulting in a deeply aromatic broth that feels both restorative and delicately layered.

Sichuan Spiced Grilled Beef with Lettuce Wraps 3.8/5

The Sichuan Spiced Grilled Beef with Lettuce Wraps ($30.80) features char-grilled beef seasoned with aromatic Sichuan spices, served with fresh lettuce for wrapping. While the beef itself is tender, it felt slightly underpowered on its own. The accompanying sauce and spice mix are essential to bring out the full flavour. Larger lettuce leaves would also improve the overall eating experience, making it easier to wrap and enjoy each bite.

Marbled Wagyu Beef in Traditional Guizhou Sour Soup 4/5

This dish offers a contrasting profile to the earlier soup. The Marbled Wagyu Beef in Traditional Guizhou Sour Soup ($42.80) features premium wagyu slices simmered in a fermented broth. The result is a refined balance of tangy acidity, mellow spice and umami richness, complemented by mushrooms and tender beef. It’s a comforting yet complex dish that showcases the depth of regional flavours well.

Signature Sizzling Fish Fillet with Tofu 4.5/5

A standout of the meal, the Signature Sizzling Fish Fillet with Tofu ($49.80) is filled with tender fish slices and tofu in a fragrant, spicy broth. The fish is incredibly soft and delicate, while the tofu absorbs the broth beautifully. The dish is rich in aroma and layered heat, though adding a contrasting texture, such as vegetables or vermicelli, would elevate it even further.

NUMB also introduces a range of seasonal beverages inspired by wild fruits and botanical notes. We tried three:

• Wampi & Hog Plum Jasmine Iced Tea
• Pink Guava & Green Grapes Jasmine Tea
• Green Plum & Starfruit with Yunnan Olive

Each drink was light, refreshing and well-balanced, offering a nice contrast to the bold, spice-forward dishes. Priced at only $5.80 each.

To celebrate the launch of “Wild Origins”, NUMB is offering a limited-time Membership Top-Up Promotion at its Marina One outlet, with perks such as dining discounts, bonus credits and waived corkage.

Overall, the menu delivers a thoughtful exploration of Southwest Chinese flavours, balancing boldness with refinement. It’s a great spot for gatherings, whether for casual meals or more intimate group dining, especially if you’re looking for something that goes beyond the usual Sichuan fare.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Numb Restaurant (川麻记)
Marina One West Tower
5 Straits View
#01-12
Singapore 018935
Tel: +65 9460 1960
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Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 10pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1. Walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at the Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to the destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to the destination. Journey time about 5 minutes. [Map]

Summer Hill @ Claymore Connect - Launches Savouring Stories Vol. 2, A Menu Inspired by Food Writing, Memoirs and Films.

Summer Hill at Claymore Connect, known for its creative Brunch Trolley buffet, has launched Savouring Stories Vol. 2, a menu inspired by food writing, memoirs, and films.

We began with the Paté de Campagne, Chicken Liver Parfait, and Threadfin Brandade. All three whetted our appetite with their creamy, unctuous textures. The Paté de Campagne, made with ground pork, chicken liver, and pistachios, was well seasoned and not overly livery, which was ideal given that we also had the Chicken Liver Parfait. The latter was luscious and velvety, paired with a slightly tangy caramelised onion confit that helped cut through the spread’s richness.

The Threadfin Brandade offered a tantalising local interpretation of the classic French codfish brandade, traditionally an emulsion of salt cod, olive oil, and potatoes enjoyed during the colder months with bread or potatoes. Here, salted threadfin replaced the cod and was blended with milk and olive oil into a creamy spread.

Next came the Oyster Stew. Creamy yet not overly heavy, it was accented with dill and fennel, which complemented the oysters’ briny notes beautifully. However, the duck fat croutons introduced a slight off-note.

Having recently watched Chef, coincidentally the film that inspired our next dish, Le Cubano, I was particularly eager to try it. Filled with persillade-roasted pork collar, ham, and Gruyère cheese, the baguette was buttered and pressed until crisp. While undeniably delicious, it lacked the heartiness and generosity one typically associates with a great Cubano sandwich. A beautifully stewed Ratatouille was served alongside the Le Cubano.

Traditionally a bite-sized canapé, the Vol-Au-Vent here arrived as a large puff pastry filled with a creamy chicken and cèpe mushroom stew. The filling was delectable, packed with chunky pieces of chicken, but the earthy cèpe flavour was more subdued than expected, which could have added a lot more depth to the filling. The puff pastry, too, could have been more buttery.

The next main was Hachis Parmentier, a classic French Shepherd’s Pie. The oyster blade, braised for two hours before being shredded, was robust and flavourful, though slightly heavy-handed on the salt. The same issue affected the Spinach & Garlic Gratin. I appreciated that it wasn’t overly rich or creamy despite the béchamel and Gruyère cheese, but the seasoning was a touch excessive.

A Simple Salad was served as a refreshing palate cleanser before dessert.

To finish, the Red Wine & Chocolate Cake was moist and indulgent, offering a satisfying end to the meal. The Plum Tart was enjoyable too, with a buttery tart shell, though the cardamom, honey, and orange blossom flavours listed on the menu were somewhat missing.

Savouring Stories Vol. 2 is a thoughtful and creative menu that brings stories to the table through comforting French fare. While some dishes impressed more than others, there were enough enjoyable highlights to make the experience worthwhile. Priced at $79++ per person, the brunch includes unlimited servings of iced tea and all featured dishes during the dining session. You can opt for free-flow prosecco and wines with a $55++ top-up. The trolley service is available on specific sessions: Fridays at 12pm and Weekends at 11am and 1.30pm.


Summer Hill
Claymore Connect
442 Orchard Road
#02-17
Singapore 238879
Tel:+65 8690 5907
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Thu: 1130am - 230pm, 6pm - 1030pm
Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 11am - 330pm, 630pm - 1030pm
Sun: 11am - 330pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]