Pulsii French Bistro @ Tras Street - $19.80 Steak Frites Lunch Special

Nuzzled among the heritage shophouses of Tras Street, Pulsii French Bistro is a chic yet unpretentious dining spot that brings a touch of Parisian bistro charm to the edge of the CBD. Helmed by Chef Daisuke Yoshikawa, whose culinary experience includes time in Michelin-starred Japanese kitchens, the restaurant presents a menu that marries classic French techniques with Japanese ingredients and a distinctly modern approach.

The menu ranges from approachable small plates to more substantial mains, with dishes showcasing Chef Daisuke’s precision and affinity for open-fire cooking. For the weekday crowd, Pulsii also offers a 2-course set lunch at $20 and a 3-course set lunch at $35, making it an attractive option for a leisurely yet reasonably priced meal.

One of the biggest draws, however, is the Steak Frites Lunch Special at just $19.80++. Available from Monday to Saturday, only 20 portions are offered each day, so early arrival is recommended.

Bread and Yuzu Cheese Spread 3.5/5

We started with some Bread and Yuzu Cheese Spread, a simple yet pleasant bite to ease into the meal. The bread provides a soft, comforting base while the yuzu-infused cheese spread adds a gentle citrusy brightness, giving the otherwise creamy spread a refreshing lift.

Shima Aji Carpaccio 4.5/5

The Shima Aji Carpaccio ($24) makes a light, refreshing starter. Thick slices of Japanese Shima Aji are served with ponzu and mustard vinaigrette, pairing the fish’s naturally clean, subtly sweet flavour with pleasant acidity. The Shima Aji has a firm yet delicate texture, while shaved fennel stem and microcress add freshness and a slight crunch. The mix of Japanese ingredients with French-style presentation gives the dish a refined yet uncomplicated character, keeping the quality of the fish as the focus.

French Onion Gratin Soup 4.2/5

A comforting classic, the French Onion Gratin Soup ($16) is built around onions slowly cooked down until deeply caramelised, sweet, and jammy. The resulting broth is rich and intensely savoury, with the natural sweetness of the onions shining through. Topped with toasted bread and a generous layer of melted cheese, the soup delivers plenty of textural contrast — from the bubbling, gooey cheese to the bread that soaks up the deeply flavoured broth. It is hearty without being overly complicated, and certainly one for those who enjoy the comforting flavours of traditional French bistro cooking.

Lamb Skewer 4/5

The Lamb Skewer ($20) takes a more rustic direction, with the lamb cooked directly over an open woodfire flame. The high heat creates a nicely charred exterior while helping to retain the meat’s natural juices. The smoky notes from the woodfire add depth, giving the lamb a robust grilled character without overwhelming its natural flavour. Served with Japanese egg yolk, the yolk’s richness provides a creamy accompaniment to the smoky lamb, making this a satisfying small plate to share.

Japanese Kinmedai 4.2/5

For the mains, the Japanese Kinmedai ($58) showcases Chef Daisuke’s Japanese-French approach particularly well. Kinmedai, a prized deep-sea Japanese fish, is known for its rich, fatty flesh and delicate texture. Here, the fish is cooked over an open woodfire, allowing the skin to develop a beautifully charred exterior while keeping the flesh tender and moist. It is served with savoy cabbage tapenade and a dry vermouth cream sauce, which brings a combination of earthy, vegetal and creamy flavours to the plate. The smoky char from the fire complements the fish’s richness, while the sauce adds another layer of savouriness without masking the Kinmedai’s delicate character.

Steak Frites 4.2/5

Pulsii’s standout value proposition is its Steak Frites Lunch Special at $19.80++. Available Monday to Saturday at lunch, the special includes a 250g steak, crispy fries, and a seasonal green salad with Pulsii’s signature dressing. Only 20 portions are available each day, first come, first served, until sold out.

For the price, the portion is particularly generous. The steak is cooked over an open flame, leaving a nicely seared, charred exterior while keeping the centre tender and juicy. The open-fire cooking also lends the meat a subtle smokiness that works particularly well with the classic bistro-style preparation. The accompanying shoestring fries are crisp and golden, providing the essential crunchy counterpart to the juicy steak. A fresh seasonal salad rounds things off, adding some acidity and freshness to cut through the richness of the meat and fries.

Mille-Feuille with Vanilla Ice Cream 4.2/5

To end, the Mille-Feuille with Vanilla Ice Cream ($15) offers a classic French dessert with a satisfying play on textures. The puff pastry is baked until crisp, buttery and caramelised, creating delicate layers that shatter with each bite. Sandwiched between the pastry are smooth, creamy layers that contrast beautifully with the pastry’s crispness. Served alongside a scoop of vanilla ice cream, the dessert gains another dimension as the cold, creamy ice cream slowly melts into the warm pastry. The combination of buttery pastry, creamy filling, and vanilla makes for a comforting, indulgent finish without feeling excessively heavy.

For those working around the CBD, the $20 2-course and $35 3-course set lunches make Pulsii worth considering for a weekday meal. At the same time, the $19.80++ Steak Frites is particularly hard to overlook for its generous 250g portion and limited daily offering.

With its stylish setting, approachable pricing and a menu that blends French and Japanese influences, Pulsii French Bistro offers a refreshing dining option along Tras Street — whether you’re dropping by for a quick business lunch or settling in for a more leisurely meal.

Note: This is an invited tasting.



Pulsii French Bistro
55 Tras Street
Singapore 078944
Tel: +65 96898407
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 2:15pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Tim Ho Wan @ Westgate - Celebrates Singapore’s Food Culture with Flavours of Singapore Dim Sum

This National Day, Tim Ho Wan pays tribute to Singapore’s rich and diverse food culture with its limited-time Flavours of Singapore menu, taking familiar local favourites and giving them an inventive Hong Kong dim sum twist.

Available from 21 July to 31 August 2026 at all Tim Ho Wan outlets islandwide, the menu features five creations inspired by flavours Singaporeans grew up with, from laksa and bak chor mee to orh nee and luncheon meat fried rice. While the combinations may sound unconventional at first, the menu is a playful meeting point between two beloved food cultures.

Laksa Seafood Dumplings 叻沙海鲜饺 4.2/5

The Laksa Seafood Dumplings 叻沙海鲜饺 ($7.90 for 3pcs) deliver an appetising spicy kick right from the start. Hand-wrapped with a striking butterfly pea-infused skin, the azure-hued dumplings are filled with succulent shrimp and sweet scallops. The dish stands out for the laksa broth that accompanies the dumplings. Rich and creamy with coconut milk and aromatic spices, the broth carries the distinctive fragrance of rempah with a gentle heat that lingers on the palate. The delicate seafood filling works nicely with the robust laksa base, creating a dish that feels both familiar and distinctly different from the usual dim sum offering.

‘Bak Chor’ Rice Rolls 肉脞皱皮肠粉 4.2/5

Of all the creations, the ‘Bak Chor’ Rice Rolls 肉脞皱皮肠粉 ($9.50) were perhaps the one I was most sceptical about initially. After all, combining silky Hong Kong-style cheong fun with the flavours of Singapore’s bak chor mee sounds like an unusual pairing. Yet, it surprisingly works. The smooth rice rolls are dressed with tangy black vinegar and homemade chilli sauce, then topped with savoury minced pork, braised mushrooms and, of course, crispy pork lard. The combination hits many of the familiar notes of a good bowl of bak chor mee — tangy, spicy, savoury and deeply umami. For me, the vinegar kick made the connection work. That sharp tang cuts through the richness of the minced pork and crispy lard, while the soft rice rolls provide a completely different texture from the usual noodles. It is an inventive take that retains the character of bak chor mee without simply recreating the dish.

‘Orh Nee’ Salted Egg Sesame Ball 芋泥金沙煎堆 4.2/5

Sesame balls are a staple at Hong Kong dim sum restaurants, and Tim Ho Wan gives this familiar favourite a local makeover with the ‘Orh Nee’ Salted Egg Sesame Ball 芋泥金沙煎堆 ($7.50 for 3pcs). The golden sesame-coated glutinous rice balls have a delightfully chewy exterior, giving way to a smooth and velvety taro paste inspired by the classic Teochew dessert. At the centre is a luscious, molten salted egg yolk filling, adding a rich savoury note against the yam’s natural sweetness. The combination is particularly enjoyable for those who like the sweet-savoury contrast of salted egg yolk. The fragrant sesame coating, chewy glutinous rice, creamy taro and molten salted egg come together in layers, making this a fitting end to the meal or a sweet bite to share.

XO Fried Rice with Bacon & Luncheon Meat 培根午餐肉XO炒饭 4.2/5

Even the humble fried rice gets a Singaporean spin with the XO Fried Rice with Bacon & Luncheon Meat 培根午餐肉XO炒饭 ($13.90). Fragrant rice is wok-fried with Tim Ho Wan’s house-concocted XO sauce, giving every grain a savoury depth and subtle spicy seafood umami. Generous pieces of bacon and luncheon meat add saltiness and a hearty bite, while the XO sauce ties it all together with complex seafood notes. It is familiar and comforting, but with a distinctly more robust profile. The luncheon meat and bacon also add a nostalgic touch, making this a rather homely fried rice that works well as a sharing dish alongside the dim sum.

Baked Black Pepper Roasted Duck Bun 酥皮焗黑椒烧鸭包 4/5

Tim Ho Wan’s renowned baked buns also get a limited-time makeover with the Baked Black Pepper Roasted Duck Bun 酥皮焗黑椒烧鸭包 ($9.50 for 3pcs). The signature golden, buttery pastry gives way to a savoury roasted duck filling generously coated in the chef’s black pepper sauce. The crisp, slightly sweet crust contrasts nicely with the tender duck inside, while the black pepper adds aromatic warmth that builds with every bite. Compared to the classic baked char siu bun, this version is more savoury and peppery, with the roasted duck giving the filling a deeper, meatier flavour. It is a satisfying variation that should appeal to fans of both Tim Ho Wan’s signature baked buns and Singapore’s love for bold, peppery flavours.

Tim Ho Wan’s Flavours of Singapore menu is an interesting exploration of how two food cultures can come together without losing their individual identities. Rather than simply adding local ingredients to existing dim sum, the menu draws inspiration from the flavours, textures and nostalgia associated with some of Singapore’s most recognisable dishes.

Note: This is an invited tasting.


Tim Ho Wan
Westgate
3 Gateway Drive
#01-13/14
Singapore 608532
Tel: +65 66862000
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Mon-Fri: 10am - 10pm
Sat-Sun: 9am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit D. Walk to the destination. Journey time is about 3 minutes. [Map]