Cafe Quenino @ Artyzen Hotel Singapore - New Concept: Build Your Table The Way You Like. Any Plates, Any Combination

Set within the stylish enclave of Artyzen Singapore, Cafe Quenino introduces a refreshed dining concept that reimagines Singapore's beloved "tze char" culture in a contemporary Orchard setting. Anchored by the philosophy of "tze char comfort for today's table" and a communal format of "plates for the table, shared your way", the experience encourages diners to curate their own feast from a diverse menu of Southeast Asian flavours.

The ordering format is straightforward and convivial. Guests can choose from 3, 5, or 7 plates, paired with sides depending on the selected tier — much like ordering a spread at a traditional tze char establishment. Dishes span starters, mains, larger plates and desserts, all designed for sharing in the middle of the table.

- 3 Plates + Choice of 2 Sides: $88
- 5 Plates + Choice of 3 Sides: $138
- 7 Plates + Choice of 4 Sides: $188

For our visit, we opted for the 5-plate format, with a balanced spread of 2 appetisers, 2 mains, and 1 dessert.

Heirloom Tomato Salad 4.2/5

We started with the Heirloom Tomato Salad, a vibrant medley of coloured tomatoes paired with buffalo mozzarella, basil, shallots and a black vinegar dressing. It was light yet refreshing, whetting the appetite with its bright acidity and clean flavours.

King Salmon Sashimi 4.2/5

Another starter, the King Salmon Sashimi, impressed with its generous portion and quality. The salmon was fresh and buttery, elevated by chilli and black bean accents, while a squeeze of calamansi added a zesty lift that brought the dish together beautifully.

Pineapple Assam Prawn 4.2/5

Moving on to the mains, the Pineapple Assam Prawn delivered robust flavours. The prawns were complemented by cherry tomatoes and okra, all coated in a tangy, spicy tamarind sauce. The balance of sweet, sour, and heat worked harmoniously, highlighting the prawns' natural sweetness.

Ayam Percik 4/5

The Ayam Percik featured half a spring chicken, offering a hearty portion perfect for sharing. The chicken was tender and sat atop a bed of aromatic percik sauce, finished with an onion herb salad that added a fresh contrast.

French Fries with Aioli 4.8/5

Garlic Roasted Baby Potato Curry Leaves 4.2/5

To complement the mains, we had the Coconut Basmati Rice, which paired especially well with the richly flavoured dishes. The French Fries with Aioli turned out to be a standout — crisp on the outside, fluffy within, and highly addictive. The Garlic Roasted Baby Potato with Curry Leaves offered a more aromatic alternative, with earthy notes enhanced by the fragrance of curry leaves.

Coconut Pandan Burnt Cheesecake 3.8/5

The meal ended with the Coconut Pandan Burnt Cheesecake, a localised take on the classic dessert. Infused with pandan and accompanied by coconut whipped cream and grated coconut gula melaka, it delivered familiar flavours. However, the texture leaned denser than expected, lacking the molten centre that would have elevated the indulgence.

Overall, the new concept at Cafe Quenino successfully captures the essence of communal tze char dining while presenting it in a polished, modern format. The flexibility to mix and match dishes across categories makes it an appealing option for groups, offering both variety and a sense of familiarity with a contemporary twist.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

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 the destination. Journey time is about 6 minutes. [Map]

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

The Black Pearl (黑珍珠) @ Odeon 333 - A Modern Interpretation of Cantonese Classics in the Heart of the City

Perched atop Odeon 333, The Black Pearl offers an elegant dining experience, complemented by a magnificent view of downtown Singapore’s skyline. Helmed by Chef Dee Chan, the restaurant’s latest menu presents a thoughtful interplay between heritage Cantonese ‘Yue’ cuisine and contemporary finesse, drawing inspiration from the elegance of the pearl and the grandeur of Qing Imperial banquet dining.

75°C Drunken Prawns 4.5/5

The 75°C Drunken Prawns ($26) is a masterclass in precision cooking. Departing from the traditional method, the prawns are sous vide at an exact temperature of 75°C, resulting in a firm yet succulent texture that retains their natural sweetness. A bespoke sake-infused sauce lends a refined aromatic profile, offering delicate fruity and rice notes without the harshness often associated with Chinese wine. The balance here is key, enhancing rather than masking the seafood’s intrinsic flavours.

Eight Treasures in Whole Winter Melon 4.8/5

A showstopper on the menu, the Eight Treasures in Whole Winter Melon ($128) is a labour-intensive creation that requires a minimum one-day pre-order. The broth, simmered for over 12 hours with pork bones and old hen, delivers remarkable depth and richness. Within, a medley of premium ingredients — including prawn, dried scallop, crab meat and Chinese ham — comes together harmoniously. The winter melon, meticulously prepared and braised, acts as a sponge, soaking up the essence of the luxurious broth while retaining its delicate, juicy texture.

Stir-fried Mini Buddha Jump Over The Wall with Pearl Rice 3/5

The Stir-fried Mini Buddha Jump Over The Wall with Pearl Rice ($68) offers a creative reinterpretation of the classic Fujian delicacy. While the dish retains its luxurious ingredients, transforming it into a dry, rice-based version somewhat diminishes the appreciation of each component. The intermingling of ingredients results in a loss of distinction, making it less satisfying compared to the traditional soup format.

Braised Homemade Beancurd with Mini Abalone 4.2/5

The Braised Homemade Beancurd with Mini Abalone ($36) highlights the kitchen’s craftsmanship. Made in-house using premium soybeans and Japanese eggs, the tofu boasts a silky texture with a gentle bounce. Paired with a rich, umami-laden abalone sauce and tender mini abalone, the dish delivers depth without overwhelming the palate.

Braised Dongpo Pork Belly with Aged Hua Diao 4.5/5

A nostalgic dish with personal significance to Chef Dee, the Braised Dongpo Pork Belly with Aged Hua Diao ($36) impresses with its meticulous preparation. Infused with 15-year-old Hua Diao wine and slow-braised to perfection, the pork belly achieves a melt-in-the-mouth consistency. Despite its luscious layers of fat, the dish remains balanced and not overly greasy, with the aged wine imparting a mellow, aromatic complexity.

Diced Chinese Sausage & Seasonal Mushroom Rice 4/5

The Diced Chinese Sausage & Seasonal Mushroom Rice ($48) is a comforting staple elevated through thoughtful ingredient selection. Featuring Hong Kong-sourced lap cheong and seasonal mushrooms, the dish is further refined by a carefully calibrated blend of pearl rice and jasmine rice, achieving an ideal balance of fragrance, texture and bite.

Almond Cream with Peach Gum & 2 Glutinous Rice Balls 4.5/5

Ending the meal on a soothing note, the Almond Cream with Peach Gum & Glutinous Rice Balls is light yet satisfying. Its gentle sweetness and silky consistency make it a comforting finale, with the chewy glutinous rice balls adding a pleasant textural contrast.

From technique-driven dishes to soulful classics, The Black Pearl’s new menu reflects Chef Dee Chan’s dedication to honouring tradition while embracing modern refinement — all set against a stunning cityscape backdrop.

Note: This is an invited tasting.


The Black Pearl
Odeon 333
333 North Bridge Road
#07-11/12
Singapore 188721
Tel: +65 6022 1022
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm
Sat-Sun: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to the traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Turn left onto North Bridge Road. Walk to the destination. Journey time is about 6 minutes. [Map]