Synthesis (食拿酒稳) @ Suntec City - An Inventive Dining Experience Inspired by Traditional Chinese Medicine

Blending the wisdom of Traditional Chinese Medicine (TCM) with modern culinary creativity, Synthesis offers a refreshing take on Asian fusion cuisine. Crowned Best Fusion Restaurant 2026, the restaurant takes familiar Asian flavours and reimagines them through inventive combinations, playful presentations and TCM-inspired elements.

The experience begins before you even step inside, with an eye-catching storefront reminiscent of a traditional Chinese medical hall, complete with shelves of herbs and ingredients. Interestingly, you can even pick up TCM-inspired gelato here! Beyond the intriguing facade lies a stylish restaurant and bar where traditional influences meet contemporary dining.

Fish Tartare Pani Puri 4/5

Inspired by the popular Indian street snack, Synthesis' Fish Tartare Pani Puri ($20 for 3 pcs) features Atlantic salmon, ahi tuna, tamarind curry crème, caviar, and curry leaf. The bite-sized creation brings together delicate seafood flavours with a subtle tanginess from the tamarind curry crème. Light and refreshing, it makes a lovely starter to kick off the meal, especially when paired with drinks.

Crispy Black Pepper Crab Popiah 5/5

A definite showstopper and one of my favourites of the evening, the Crispy Black Pepper Crab Popiah ($26 for 2 pcs) is a must-order! The popiah skin was beautifully crisp without being greasy, encasing generous fresh crab meat.

What made the dish even more memorable was the accompanying black pepper mousse, presented in an adorable crab-shaped dish. Solidified with dry ice, the mousse had an almost gelato-like texture, adding an unexpected, playful twist to the familiar black pepper crab flavours. I enjoyed it so much that I could easily eat the mousse on its own!

Binchotan-Grilled River Prawn 4/5

Topped with ikura and drizzled with a herbal beurre blanc, the Binchotan-Grilled River Prawn ($28 for 3 pcs) featured plump, fresh prawns complemented by a delicate, lightly flavoured sauce. While the seafood itself was enjoyable, I would have preferred a more pronounced smoky char from the binchotan grilling to add depth. The herbal beurre blanc was also relatively light on the palate, making it a more delicate offering than some of the bolder dishes we tried.

Truffle Carbonara “Suan Pan Zi” 5/5

Another standout of the evening was the Truffle Carbonara “Suan Pan Zi” ($28), a creative interpretation of the traditional Hakka yam abacus seeds. The homemade yam abacus seeds were coated in a rich, creamy black truffle sauce and topped with crispy burdock root for an added textural contrast.

The black truffle cream sauce was absolutely delicious and incredibly addictive, and it complemented the chewy texture of the yam abacus seeds beautifully. As much as I loved it, I would recommend ordering this to share, as the sauce's richness can get a little heavy after a while. Nevertheless, this is definitely one dish I would return for!

Sakura Chicken Poached Rice 4.2/5

Moving on to the mains, we tried the Sakura Chicken Poached Rice ($30 for regular, $44 for large), served in a collagen-rich 'Liu Wei' broth with dried scallops. The broth carried a comforting herbal flavour, complemented by tender pieces of chicken.

I particularly enjoyed the addition of puffed rice and egg floss, which added a delightful textural contrast to the otherwise soothing dish. Comforting and nourishing, this was a lovely way to balance out some of the richer dishes earlier in the meal.

Sereni-tea 3.8/5

We also tried the Sereni-tea ($24), the only hot cocktail on the menu. Combining ginseng gin, whiskey, honey date syrup and ginseng tea, this was an interesting departure from the usual chilled cocktails. The distinctive ginseng flavour takes centre stage, giving the drink a herbal character that stays true to the restaurant's TCM-inspired concept. If you enjoy the earthy, bittersweet notes of ginseng and have never tried a hot cocktail before, this is one worth considering.

Purple Qi 3.8/5

A visit to Synthesis wouldn't be complete without trying its intriguing selection of TCM-inspired cocktails. We started with the Purple Qi ($22), a visually captivating concoction featuring blue pea-infused tequila, vodka, passionfruit, Super Lime Juice and goji berry purée.

Served with a theatrical presentation, the vibrant purple cocktail certainly made an impression even before the first sip. With its unusual combination of ingredients and eye-catching presentation, it is a fun choice for those looking to explore something a little different from the usual cocktail offerings.

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


Synthesis (食拿酒稳)
Suntec City
Tower 4
3 Temasek Boulevard
#01-643
Singapore 038983
Tel: +65 9727 4649
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 2pm, 4pm - 1030pm

Direction:
1) Alight at Promenade MRT Station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Wan Hao Chinese Restaurant @ Marriott Tang Plaza Singapore - Presents Seasonal White Eel & Coral Trout Delicacies

From 1 October to 31 December 2026, award-winning Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel shines the spotlight on two prized ingredients in Cantonese cuisine – White Eel and Coral Trout. Featuring pristine white eel from China and sustainably sourced coral trout from a local Singapore farm, the seasonal menu showcases a collection of traditional Cantonese preparations alongside contemporary interpretations, allowing diners to appreciate the natural sweetness and distinctive textures of these prized seafood delicacies.

We savoured several dishes from the seasonal menu, featuring cooking techniques ranging from deep-frying and claypot cooking to traditional steaming.

Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot 4.2/5

We started with the Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot ($26/pax), a luxurious Cantonese classic that sets the tone for the meal. The highlight is the golden superior stock, which is simmered for hours to develop a deep, savoury flavour and luscious consistency. Rich and velvety, the broth has a comforting depth that coats the palate without being overly heavy.

The bowl is generously filled with an assortment of prized ingredients. The abalone is tender and succulent, offering a natural oceanic sweetness, while the fish maw has a soft, gelatinous texture, having absorbed the flavours of the rich broth. The sea cucumber is delicately braised until smooth and tender, almost melting in the mouth, while the bamboo shoot provides a subtle crunch that adds a welcome textural contrast to the dish. This is a comforting yet indulgent take on a traditional Cantonese delicacy.

Crispy Osmanthus Honey-Glazed White Eel 4/5

One of the more interesting preparations of the featured white eel is the Crispy Osmanthus Honey-Glazed White Eel ($38). Deep-fried until golden brown, the eel has a crisp exterior while retaining tender, succulent flesh within.

What makes this rendition distinctive is the osmanthus honey glaze. The honey's sweetness is complemented by osmanthus's delicate floral fragrance, giving the dish an aromatic finish that differs from the usual sweet-and-sour or savoury sauces that accompany fried seafood. The glaze adds gentle sweetness without completely masking the eel's natural flavour. I enjoyed the contrast between the crispy exterior, moist flesh and fragrant floral sweetness.

Traditional Cantonese White Eel in Claypot 4.2/5

For a more traditional interpretation, the Traditional Cantonese White Eel in Claypot ($48) showcases the comforting flavours of classic Cantonese home-style cooking. The white eel is cooked in a claypot with aromatics such as garlic, shallots, ginger and scallions, with Shaoxing wine adding another layer of fragrance and depth.

Served piping hot, the dish arrives with an inviting aroma as the ingredients continue to sizzle in the claypot. The white eel takes on the savoury flavours of the aromatics and sauce while retaining its naturally tender and succulent texture. Compared with the honey-glazed version, this preparation is more robust and savoury, letting the eel's natural richness shine through. The combination of ginger, garlic and Shaoxing wine also gives the dish a warming quality, making it a comforting accompaniment to steamed rice.

Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish 4.5/5

My favourite seafood dish of the meal was the Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish ($68). Finely minced aged preserved radish is layered over the fish before steaming, allowing its savoury, slightly salty and earthy umami flavours to permeate the flesh. The coral trout is moist and flaky, with a firm texture that holds up beautifully to steaming. I particularly enjoyed how the aged preserved radish added character without overpowering the fish's natural sweetness. Finished with light soy sauce, hot scallion oil and fresh coriander, the dish is lifted by an aromatic fragrance that brings everything together.

Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut 4.2/5

To end the meal, we had the Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut ($20/pax). A traditional Cantonese dessert, it is a light and refreshing bowl that provides a pleasant contrast to the richness of the preceding dishes.

Overall, Wan Hao Chinese Restaurant's seasonal White Eel and Coral Trout menu offers an enjoyable showcase of two prized seafood ingredients through a selection of traditional Cantonese cooking techniques. For those who appreciate classic Cantonese cooking and seasonal seafood, this menu is worth checking out. Available from 1 October to 31 December 2026, the seasonal showcase is a good opportunity to enjoy these prized ingredients prepared with the finesse and culinary heritage of Wan Hao Chinese Restaurant.

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 MRT (NS, TE Line)

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

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