Yuen Kee Dumpling (袁记云饺) @ Clementi Ave 3 - Bringing Its Signature Handmade Dumplings to the West

Yuen Kee Dumpling (袁记云饺) expands its footprint to Clementi, bringing its well-loved handmade dumplings closer to Westies seeking hearty, comforting bites. Known for its generous fillings and time-honoured craftsmanship, the brand continues to deliver the same nostalgic flavours that have won over generations.

Shrimp and Vegetable Pork Dumpling 4/5

We started with the Shrimp and Vegetable Pork Dumpling ($9.80), which comes with 10 plump pieces. Each dumpling boasts a juicy filling encased in a dough that strikes a good balance — not too thick, yet with enough bite to hold everything together. The dumplings are tossed in the restaurant’s so-called viral mixed sauce with chilli oil and served over a bed of bean sprouts. Nutty, mildly spicy and aromatic, the sauce adds a lively lift without overpowering the dumplings.

Shrimp and Crab Roe Pork Wanton 4.2/5

We also tried the soup option with the Shrimp and Crab Roe Pork Wanton ($10.80). The Cantonese-style broth is light yet comforting, pairing well with the silky wantons. Compared to the dry version, this bowl leans more towards heartwarming simplicity, which some diners may prefer.

Fresh Corn Juice 3/5

An interesting item on the drinks menu caught my eye — the Fresh Corn Juice ($3.80), served hot. It’s lighter and less sweet than expected, though the distinct corn flavour comes through. While not particularly indulgent, it’s a quirky alternative for those curious to try something different.

Noodles with Fried Bean and Meat Sauce

Worried that the dumplings alone might not be filling, we added on the Noodles with Fried Bean and Meat Sauce ($5.50). The noodles have a pleasant chew and pair well with the marinated mixture of fried bean and meat. Reminiscent of Zha Jiang Mian, this bowl offers simple, savoury satisfaction.

With its new Clementi outlet, Yuen Kee Dumpling offers Westies better access to its familiar handmade dumplings and noodles. While the menu remains simple, the comforting flavours and reasonable pricing make it a dependable spot for a satisfying meal in the neighbourhood.


Yuen Kee Dumpling (袁记云饺)
Blk 446 Clementi Ave 3
#01-195
Singapore 120446
Tel: +65 89319588
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Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 10am - 9pm

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Mall. Exit the mall and walk to Block 448 Clementi Market and Food Centre. Continue walking past the food centre to block 446. Walk to the destination. Journey time is about 5 minutes.[Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Indulge in New Seasonal Menu of Lobster & Sri Lankan Crab Delicacies Till 31 Dec 2025

Wan Hao Chinese Restaurant presents an exciting new seasonal menu that spotlights rock lobsters from Western Australia and prized Sri Lankan crabs.

Available now through 31 December 2025, the menu features eleven exquisite lobster and crab creations, all infused with refined Cantonese flair. Diners can look forward to both Dim Sum and À La Carte selections, with the Dim Sum items available exclusively during lunch.

Soup of the Day 4/5

We started with the Soup of the Day, a warm, soothing bowl of Pumpkin Pork Ribs Soup. The broth was flavourful and naturally sweet from the pumpkin and red dates.

Minced Lobster Dumpling with Gold Leaf 4/5

The first Dim Sum dish, Minced Lobster Dumpling with Gold Leaf ($18/2 pcs), featured plump lobster meat wrapped in a thin, slightly chewy skin.

Lobster Siew Mai with Crab Roe and Minced Pork 4/5

Next came the Lobster Siew Mai with Crab Roe and Minced Pork ($18/2 pcs), an indulgent mouthful of tender lobster and savoury minced pork.

Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley 4.2/5

Our favourite among the three Dim Sum we had was the Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley ($16/2 pcs). The golden, flaky pastry was wonderfully crisp, encasing moist crab meat and springy noodles for a satisfying textural contrast. Other Dim Sum highlights include the Deep-Fried Lobster with Century Egg Sesame Roll ($16/2 pcs) and the Crispy Vermicelli Lobster Roll wrapped with Beetroot Rice Noodle and Superior Light Soy Sauce ($28/2 pcs).

Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce 4.5/5

Moving to mains, I thoroughly enjoyed the Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce ($48/portion). Lightly seasoned to highlight the lobster’s natural sweetness, it was elevated by the briny aroma of shrimp roe and the crunch of asparagus lettuce.

Baked Crab in Foie Gras and White Pepper Sauce 4.2/5

The Baked Crab in Foie Gras and White Pepper Sauce ($18.80/100g) offered a bold yet balanced pairing. The lightly spiced, peppery sauce complemented the fresh crab’s sweetness, while the foie gras added richness and depth.

Wok-Fried Lobster with Onion in Green Peppercorn Sauce 4.5/5

Our top pick was the Wok-Fried Lobster with Onion in Green Peppercorn Sauce ($18.80/100g). Each lobster piece was fresh and succulent, wok-fried to perfection, and coated in a fragrant green peppercorn sauce that lent mild heat and herbaceous notes. Other dishes from the À La Carte menu include the Poached Sliced Pacific Top Shell with Asparagus Lettuce in Hairy Crab Meat and Roe Sauce ($48/portion), Stewed Lobster with Dried Hong Kong Cuttlefish, Thai Basil and Shallot in Claypot ($25/100g), and Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp ($25/100g).

Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus 4/5

We ended with the Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus, a nourishing sweet dessert that rounded off the indulgent seafood feast.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

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

Gwanghwamum Mijin @ Far East Square - Famous Halmeoni-style Korean Cold Buckwheat Noodles from Seoul Opens in Singapore

Gwanghwamun Mijin, an institution since 1954, has finally arrived in Singapore with its first overseas flagship. A stalwart in Seoul’s dining scene, the restaurant has been listed on the MICHELIN Guide Seoul since 2018 and has earned the coveted Bib Gourmand for eight consecutive years. Known for its traditional halmeoni-style (grandmother’s style) Korean cold buckwheat noodles, the brand draws long queues in Korea. For its Singapore debut, the broth and noodles are flown in directly from Korea to maintain authenticity, while kimchi and sauces are freshly prepared on-site daily.

Signature Buckwheat Noodles 4/5

A must-have at Gwanghwamun Mijin is the Signature Buckwheat Noodles ($15), served with or without slush ice. The proper way to enjoy the dish is to add ground radish, chopped green onion, seaweed flakes, and mustard sauce into the seafood-rich dipping broth before dipping the noodles in for that refreshing slurp. While the flavours were light and delicate, I found that the noodles and broth during my visit were not chilled enough, which slightly diminished the full appreciation of this traditional cold noodle dish.

Bibim Buckwheat Noodles 4/5

For those who prefer something punchier, the Bibim Buckwheat Noodles ($16) is tossed with a variety of vegetables (beansprouts, lettuce, radish kimchi, cucumber, cabbage) and topped with a half-boiled egg. The noodles are coated in a spicy, sweet, and tangy gochujang sauce, delivering bold flavours with a delightful crunch from the vegetables.

Perilla Buckwheat Noodles with Marinated Salmon 4.2/5

Exclusive to Singapore, the Perilla Buckwheat Noodles with Marinated Salmon ($20) features nutty buckwheat noodles infused with fragrant perilla oil and powder. The freshly cut salmon sashimi, marinated in soy sauce, cooking wine, and minced garlic, adds a savoury-silky element to the dish. A vegetarian version of this noodle is served in Korea and is also available in Singapore.

Steam Korean Dumpling 4/5

Handmade daily, the Steam Korean Dumplings ($7 for 3pc) are generously sized and filled with marinated minced pork, spring onions, leek, garlic, and tofu. Juicy and flavourful, these dumplings are limited in quantity each day, making them a worthy side to the noodles.

Buckwheat Spring Onion Seafood Pancake 3.8/5

A twist on a Korean favourite, the Buckwheat Spring Onion Seafood Pancake ($19) features buckwheat flour in the batter, resulting in a lighter texture with nutty undertones. Pan-fried to golden perfection, the pancake strikes a balance of crisp edges and a chewy interior, generously studded with kimchi and fresh seafood, including shrimp, squid, clams, mussels, and fish.

Bossam 3.8/5

The Bossam ($15 Small, $20 Medium, $30 Large) here is tender and succulent, seasoned with a medley of herbs such as Chinese Angelica, Star Anise, and Cinnamon Bark, imparting a rich, aromatic flavour. Best enjoyed wrapped in fresh napa cabbage leaves with a spoonful of house-made kimchi and sauces like ssamjang or punchy saeu-jeot.

Fried Pork Cutlet 3/5

Mijin’s Fried Pork Cutlet ($18) is prepared the traditional Korean way, with pork machine-pressed and marinated for over 8 hours before being coated in egg, flour, and fresh breadcrumbs. Fried until golden, the cutlet is served with rice, coleslaw, and a house-made tonkatsu sauce crafted locally.

Overall, Gwanghwamun Mijin offers a taste of tradition and history in Seoul. While some execution details (like the temperature of the cold noodles) could be improved, the variety of dishes and dedication to authenticity make it a noteworthy addition to Singapore’s Korean dining scene.

Note: This is an invited tasting.


Gwanghwamum Mijin
Far East Square
47-49 Pekin Street
#01-01
Singapore 048779
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11am - 930pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street. Turn left onto Pekin Street. Walk to destination. Journey time about 3 minutes. [Map]

Le Ma Dumpling (樂妈饺子) @ Jewel Changi Airport - Jumbo Dumplings & Comforting Noodles

Le Ma Dumpling (樂妈饺子), the latest concept by Paradise Group, has opened at Jewel Changi Airport, offering a family-friendly dining space with jumbo-sized dumplings and hearty mains at wallet-friendly prices.

Poached Dumpling 4/5

Pan-Fried Dumpling 4/5

The highlight here is undoubtedly the dumplings. Each is generously handcrafted with a filling that weighs 28g, truly jumbo compared to the usual 15–22g dumplings. Diners can choose from six flavours — Pork & Corn, Pork & Cabbage, Pork & Chives, Prawn & Corn, Prawn & Cabbage, and Prawn & Chives. They are available either poached or pan-fried. Prices range from $3.95 to $5.45 for 5 pieces, making them a value-for-money treat.

Pork & Cabbage Dumpling Soup 4.2/5

Among the offerings, my personal favourite is the Dumpling Soup ($5.90). While there are only two choices — Pork & Cabbage ($5.90) and Prawn & Cabbage ($6.90), having dumplings in a clear, warm broth makes for a more comforting and hearty meal. I do wish there were more soup flavour options to choose from.

Signature "Dan Dan" Noodle 4.5/5

The Signature “Dan Dan” Noodle ($5.90) is a must-try. The chewy noodles are paired with a mildly spicy broth that’s robust and appetising, perfect for slurping. The addition of minced pork gives the bowl extra depth and makes it even more satisfying.

Shredded Pork Hot & Sour Soup 2.8/5

The Shredded Pork Hot & Sour Soup ($4.90), however, was less impressive. It lacked the punchy balance of heat and tang expected from this dish and can be skipped in favour of the other highlights.

Shrimp Egg Fried Rice 3.5/5

The Shrimp Egg Fried Rice ($8.50) was well-executed. The fluffy rice grains are lightly coated with egg and accented by the sweetness of shrimp. Simple but comforting.

Overall, Le Ma Dumpling makes for a convenient and affordable dining stop at Jewel, especially for families and travellers seeking a quick yet satisfying meal. The jumbo dumplings and noodles are the standouts, while some dishes still have room for improvement.

Note: This is an invited tasting.


Le Ma Dumpling (樂妈饺子)
Jewel Changi Airport
78 Airport Boulevard
#02-243
Singapore 819666
Tel: +65 8279 3101
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Mon-Fri: 11am -10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]

Quenino @ Artyzen Singapore - Launches A New La Carte Menu

It was a pleasure to return to Quenino at Artyzen Hotel, which has just been recognised as a MICHELIN-selected restaurant. Guided by Melbourne-based Chef Victor Liong and led by Chef Su of Indian-Chinese heritage, Quenino offers a richly layered, multicultural dining experience with a strong Asian focus. We were there to enjoy the latest iteration of their menu. We were pleased to find out that in addition to their Discovery Menu ($200++ per guest), Quenino has also introduced an à la carte menu, giving diners the freedom to curate their own experience.

Quenino Prelude- Tamarillo Tart 4/5

The first bite of the Quenino Prelude is the Tamarillo Tart, where a crisp tartlet is topped with tamarillos from the Cameron Highlands, paired with rasam gel, balonglong and chilli caviar. I liked that they showed us the actual Tamarillo fruit to smell and touch!

Quenino Prelude- Spiced Yam Dumpling 4.2/5

The second bite is a Spiced Yam Dumpling, drawing inspiration from both Indian vadai and Chinese dim sum wu kok. Encased within its crisp, golden shell is a savoury filling of prawns and poached oysters, enhanced with oyster kijap.

Octopus 4/5

Next came a beautifully plated salad starring Australian Octopus, loosely inspired by Sotong Kangkong. Instead of kangkong, however, the dish features a medley of locally sourced herbs and flowers such as pea tendrils and sweet potato leaves. It is finished with sweet soy sauce espuma, tempeh cream, green mango and Jicama terrine, crispy fish snacks, and macadamia nuts, giving us a playful, textural dish that is both vibrant and intriguing.

Indonesian Mud Crab 4.5/5

The next course of Indonesian Mud Crab was one of my favourites of the evening, a bold and flavourful take on both the hairy crab and the local classic white pepper crab. On top of the egg white custard is rich mud crab and roe, turmeric white peppercorn sauce, fragrant deep-fried shallots, puffed grains, and a savoury touch of cured egg yolk.

Amur Caviar 4.2/5

For something more indulgent, you can opt for the Amur Caviar (supplement +20), sourced from Yunnan, China. It’s elegantly served on a silky bed of dragon chive custard, with scallop mousse, razor clams, and a touch of fermented chilli. A luxurious dish for true caviar lovers, but personally, I found the Indonesian Mud Crab course more memorable.

Green Lip Abalone 4.8/5

The Green Lip Abalone resembles a piece of Yong Tau Foo, but with a creative twist. Instead of stuffed beancurd, the abalone is filled with prawn and green chilli, then delicately wrapped in veiled bamboo fungus. It's served with a rich brown butter sauce infused with Chinese Angelica herbs. A fusion dish where East meets West, executed flawlessly.

Peach and Young Gingerflower Popsicle 4.2/5

As a palette cleanser, we were served a Peach and Young Ginger Flower Popsicle topped with cured and candied peach, edible flowers, and served on a dish of dry ice. It was a light and sweet floral interlude that was both visually pleasing and refreshing.

Stone Axe M9 Wagyu Striploin 5/5

Every dish had been delicious thus far, but the highlight for me was this Stone Axe M9 Wagyu presented with Variations of Garlic. The Stone Axe M9 Wagyu Striploin was juicy, tender, and delightfully marbled, but what truly made the dish outstanding and unique was the imaginative presentation of garlic in five distinct forms. There was jungle garlic dust, a tangy pickled garlic sprout salad, airy black garlic foam, and Quenino’s house green garlic chilli sauce, playfully presented in a fast-food-style packet.

Adding a local touch, the dish also came with a warm pink garlic broth inspired by Bak Kut Teh, the beloved herbal pork rib soup. A very clever celebration of garlic that complemented the Wagyu beautifully and gave guests a lot of personal choice as to how to best enjoy their beef.

“Fried Rice" 4.8/5

Another standout on their menu is the “Fried Rice”, a creative reinterpretation inspired by three Southeast Asian rice dishes: Fried Rice, Mui Fan, and Nasi Ulam. Guests are presented with condiments carefully arranged in a ring. There is ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprouts, cucamelon, spring onions, coriander, garlic sesame crumbs and fried moringa leaf. The rice is then ladled into the centre, inviting guests to sample each condiment with the rice individually, before mixing it all up to enjoy.

Green Chilli Ice Cream 4.2/5

The Green Chilli Ice Cream dessert draws inspiration from Chef Su’s Chinese New Year traditions and the familiar ingredients she often finds at home during the festive season. It features pineapple, almonds, and bakkwa, while the ice cream delivers an extra creamy texture due to the inclusion of yoghurt and cheese.

Petit Fours and Mignardise 4/5

The Petit Fours and Mignardise showcase the effort put into the curation of the menu, right down to the very last bite. First, we have a crispy waffle infused with black sesame and sea salt, drizzled with fragrant shallot oil. Then, there is a tartlet inspired by Minjiang kueh, but featuring corn, peanut and salted egg yolk instead. On a bed of edible cocoa, we also had Kumquat and Sour Plum Sweets, as well as Bittersweet Chocolate Bonbons filled with rich black sesame paste, crafted in collaboration with Singaporean pastry chef Janice Wong.

As with my first visit to Quenino, the food remains unique and deeply flavourful, thoughtfully crafted with a deep respect for local ingredients and familiar tastes. The elegant ambience makes it an ideal setting for a special occasion, and with the introduction of their à la carte menu, there’s now even more reason to consider Quenino for your next night out.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Quenino
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]