Sampanman Kelong @ Jurong Point - Opens Second Outlet in The West with Free-Flow Chendol and Exclusive Dishes

Following its debut at Jewel Changi Airport, Sampanman Kelong has cast its nets westward with the opening of its second outlet at Jurong Point. This new branch offers several exclusive items, including free-flow Chendol and outlet-only dishes, while the flagship at Jewel has also undergone a recent menu refresh.

Grilled Shellfish Sampan 3/5

A highlight of our visit was the Grilled Shellfish Sampan ($39). It came in a vibrant, rustic presentation served atop a wooden boat. The dish features an enticing mix of flower clams, prawns, and scallops, all tossed in a sweet and mildly spicy kicap manis sauce that's rich, sticky, and thoroughly addictive. While the sauce elevated the seafood, the portion was underwhelming, both in terms of quality and quantity, especially for its price point.

Tingkat

To round out our meal, we added on the Tingkat set — available in 2-Tier ($14) or 3-Tier ($20) options. We chose the 3-Tier set, which allowed us to select one item each from the rice, vegetable, and meat categories for a satisfying and balanced meal.

Blue Pea Rice 4/5

From the rice options — which also include Jasmine White Rice and Egg Fried Rice — we went with the Blue Pea Rice. It was nicely steamed, lightly aromatic, and added a touch of visual appeal to the tingkat.

Stir-Fried Sweet Potato Leaves 3/5

For vegetables, we opted for the Stir-Fried Sweet Potato Leaves. While the greens were tender and well-cooked, the sambal leaned a little too sweet, lacking the fiery punch I had hoped for. Moreover, the vegetables were chopped into small pieces, which took away from the textural enjoyment. Other options include Stir-Fried French Beans and Spicy Egg Sambal.

Nanyang Chicken Curry 4.2/5

The Nanyang Chicken Curry was the standout among the tingkat selections. The chicken was succulent and tender, and the curry sauce was rich, lemak, and fragrant. It was a well-executed, comforting dish. Other available proteins include Berempah Fried Chicken and Fried Mid Wing.

Butter & Gula Melaka Toast 3/5

For something sweet, I went off the beaten track and tried the Butter & Gula Melaka Toast ($2.90). The toast had a lovely charred exterior with a soft, fluffy interior. Unfortunately, the gula melaka spread lacked the depth and smoky aroma typically associated with high-quality palm sugar. It leaned more towards one-dimensional sweetness, which made it less memorable.

Sampanman Kelong continues to offer a kampung-inspired seafood experience in the modern mall setting, with creative local twists and nostalgic presentations. While some dishes shine, particularly the Nanyang Chicken Curry and the addictive kicap manis sauce on the shellfish, there's room for improvement in terms of consistency and value. That said, the free-flow Chendol and hearty Tingkat sets offer diners something both fun and familiar in the West.

Note: This is an invited tasting.


Sampanman Kelong
Jurong Point
1 Jurong West Central 2
#01-16G/H/J
Singapore 648886
Tel: +65 83184863
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Nearest: Boon Lay (EW Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1. Alight at Boon Lay MRT station. Take Exit C, D or E. Walk to destination. Journey time about 3 minutes. [Map]

CUDO @ Stanley Street - Modern Comfort Food with Latin Soul

Located along Stanley Street, CUDO is the latest bold concept by the team behind Siri House and Moxie. Rooted in the spirit of modern Latin American cuisine, CUDO draws on bold, comforting flavours reimagined through a contemporary lens. With Chef Steve at the helm, the menu offers a vibrant medley of dishes inspired by his culinary travels and nostalgic eats, all given a fresh, creative twist.

Torched Truffadito 4.5/5

We began our dinner on a high note with the Torched Truffadito ($25). This refreshing small plate features thick slices of Japanese yellowtail, macerated in soy sauce and gently torched for a touch of smokiness. Finished with chipotle aioli, pickled cucumber, and radish, the dish is a beautiful balance of freshness, savoury, and zesty crunch.

Warm Crab Queso 4.2/5

The Warm Crab Queso ($18) is CUDO's take on a classic cheese dip, elevated with luxurious touches. The dip combines cream cheese, ricotta, sour cream, smoked mozzarella, and chilli cheddar, infused with Worcestershire, Tabasco, and white onion confit. Sakura ebi oil and crispy ebi add an umami punch, while zucchini and lump crab bring freshness and texture. It is perfect when scooped up with the accompanying fried tortillas.

Calabaza 4.2/5

A vegetarian delight, the Calabaza ($12) spotlights roasted Japanese pumpkin with a smoky chipotle aioli spiked with yuzu kosho. The sweetness of the pumpkin is complemented by pomegranate molasses, salty cotija cheese, and pistachio dust, which is a creative and flavour-packed small plate.

Disco Fries 4.5/5

Inspired by Chef Steve's time in Staten Island, the Disco Fries ($16) are indulgent, satisfying, and utterly addictive. Crisp fries are blanketed in mozzarella and cotija cheese, drenched in a beef jus-based brown gravy, and tossed with chorizo, pickled onions, and salsa Rosada. It's a glorious mash-up of American diner nostalgia with Latin vibrancy.

Chipotle Butter Prawns 4.2/5

The Chipotle Butter Prawns ($18) bring the heat and depth of flavour. Tiger prawns are rubbed with chipotle, roasted, and glazed with agave molasses before being finished with a torch. Served with house pesto and lime, each bite is smoky, sweet, and savoury with a zesty lift.

Grilled Seabass Fillet 3.8/5

The Grilled Seabass Fillet ($33) was beautifully plated with parsley-lime sauce and pineapple salsa, but the over-charred skin was slightly too bitter, distracting from the fish's freshness. While the flavour elements were sound, the execution slightly fell short of the mark.

Spaghetti Con Camarones 4.5/5

One of the showstoppers of the evening, the Spaghetti Con Camarones ($38), features squid ink pasta tossed in a luxurious Ancho bisque and topped with grilled tiger prawns. The sauce, made from sundried tomatoes, capers, white wine, ancho chilli paste, and seafood stock, packs rich, crustacean flavours balanced with tang and spice. Finished with chipotle oil, it's a must-order.

Coconut Tres Leches 4.2/5

Light yet indulgent, the Coconut Tres Leches ($14) delivers a tropical spin on the classic dessert. The housemade sponge is soaked in coconut milk, vanilla, and condensed milk, then sprayed with white rum and topped with coconut cream, toasted coconut flakes, and berry compote, making for a refreshingly sweet end to the meal.

Chocolate Tart 4.2/5

For chocolate lovers, the Chocolate Tart ($16) hits the spot. A silky chocolate mousse ganache is encased in a tart shell and garnished with cocoa pearls, housemade chilli jam, and candied nuts, creating layers of richness with a slight kick.

Toffee Plantain 4.2/5

The Toffee Plantain ($15) is a decadent finale, combining a moist plantain-banana sponge with banana mousse, vanilla ice cream, and caramelised plantain. The orange zest adds a lovely citrusy lift, rounding off a dessert that’s both comforting and refined.

CUDO impresses with its thoughtful reinterpretation of Latin American dishes, presented with flair and rooted in comfort. From inventive appetisers to bold mains and delightful desserts, it’s a welcome addition to Singapore’s modern dining scene.

Note: This is an invited tasting.


CUDO
13 Stanley Street
Singapore 068732
Tel: +65 8221 6330
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 1030pm
Fri-Sat: 1130am - 1130pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]