Antoinette @ Penhas Road - Ushers In A Collection Of Delectable Treats And Inviting Flavours

This May, Chef Pang Kok Keong has upped the ante at Antoinette with a fresh new menu revealing a collection of bistro-style imbued in French cuisine, but it is the menu dedicated to a decadent savoury and sweet souffle pancakes, as well as its latest cake creations that you should hone in on.

Forestiere 4/5

Kicking off with a menu selection total of 5 flavours, both savoury and sweet - fans of souffle pancakes are bound to be spoilt for choice. The savoury variation offers a whole new perspective of enjoying the souffle pancakes. Our pick goes to the Forestiere ($16) which sees pancakes stacked with creamy mushroom sauce, a fluffy omelette and a small garden salad on the side.

TresBerries 4.2/5

An all-time favourite classic is the TresBerries ($16) which features soft slabs of souffle pancakes with light, airy vanilla creme chantilly, accompanied by fresh strawberries and blueberries. Turn up the sweetness level with a generous dousing of honey maple syrup.

Creme Brulee 4.2/5

For those with a sweet tooth, the Creme Brulee ($16) is one that needs no persuasion to be polished off. With vanilla custard draped over the pancakes, accompanied by a thin layer of carefully torched caramel and pieces of strawberries on the side.

Ondeh Ondeh 4/5

A heartfelt ode to the beloved Singapore Kueh, the Ondeh Ondeh ($16) is served with a local twist, surprisingly well-balanced with lavish sprinkles of snowy coconut flakes, pandan-flavoured custard and drizzles of gula melaka for a touch of nostalgia.

Fluffy 4.2/5

Indulge in Antoinette’s five new cake creations, courtesy of Chef Pang, with an emphasis on the balance of flavours and creativity.

An inspiration gathered from the clouds, the cloud-shaped dessert aptly named Fluffy ($13/$49/$98) is a white chocolate mousse scented with vanilla. Aesthetics-aside, the taste of this charming piece of dessert was no less impressive. Take a bite into the soft exterior to reveal a decadent heart of Kirsh-soaked almond genoise, strawberry cremeux and a thin layer of tangy passionfruit lemon jelly for a gentle touch of tartness.

Earl Grey Bubble Tea 4/5

Fans of bubble tea would surely be enticed by this unique creation. The Earl Grey Bubble Tea ($9/$42.50/$85) comes in a cup filled with light and spongy cake at the base, infused with a rich earl grey tea aroma, followed by a thick layer of salted cream cheese, and topped with fresh mango cubes and tapioca pearls steeped in Okinawa black sugar. This fun-filled creation is as enjoyable to eat as it is Instagram-worthy.

Kyoto 3.8/5

Another tea infused creation is the Kyoto ($9/$42.50/$85) which pays homage to hojicha teas. The dessert reveals a layer of mousse enriched with a toasty nutty aroma of the hojicha flavour, a thin layer of orange confit for a subtle tangy-sweetness. This is then topped with a soft finger sponge made with Okinawa black sugar, complete with black sugar crème chantilly and a sleek of glaze finish. However, we felt that the orange confit was a mismatch to the richness of hojicha.

Bananier 4/5

The Bananier ($9/$42.50/$85) features a classic marriage of dark chocolate and caramelised bananas. The rich layers of chocolate genoise find pleasant contrast with layers of crunchy milk chocolate feuilletine, and laced with light caramel parfaits and rum-flambéd bananas to give a moreish mouthfeel with the different texture and flavours.

Velvet Rouge 3.8/5

Lastly, the Velvet Rouge ($9/$42.50/$85) was a well-executed elegant take on the classic red velvet cheesecake. The rich creaminess of the crimson-dyed cheesecake is cut with the light sweet-saltiness of the salted caramel crème chantilly, finished off grandly with showers of chocolate crumble for a delightfully balanced bite.

Schiacciata 4/5

Revel in the hearty repertoire of bistro-style dishes as well. A classic take on comforting food, the all-day menu draws in on starters, mains as well as seasonal specials that continue to excite diners' palate.

Kickstart the meal with the Schiacciata ($18), a traditional flatbread stuffed with melted camembert, pecorino and a rich truffle aroma. Served with a sunny side up and honey for a sweet-savoury combination, which surprisingly works well.

Wagyu Beef Cheek Tagliatelle 4/5

For mains, the Wagyu Beef Cheek Tagliatelle ($28) is another new addition to the menu. The homemade whole wheat pasta boasts a thicker texture and chewier bite, complemented by the delicious wagyu beef cheek braised in red wine, veal stock and aromatics for 6 hours which blends perfectly with the pasta. Topped with an indulgent truffle foam to enliven the experience.

French Chicken and Sausage Casserole 3.8/5

Next, we move on to the French Chicken and Sausage Casserole ($24) - a classic french country-style casserole with braised chicken and pork sausage cooked together in a tomato-based stew with wine and cannellini beans. The hearty dish is then sprinkled with parmesan bread crumbs and broiled. Served with pomme puree on the side made with mashed potato.

Crispy Pork Belly Confit 4.2/5

The seasonal Crispy Pork Belly ($28) is a favourite with pork belly cured and confit in duck fat for a day pressed to shape and fry over low heat to achieve the perfect tender consistency, well-rendered fats, and thin crisp skin. The dish is served with savoury cabbage braised in chicken stock, pomme puree, and an umami-laden mustard sauce made from Dijon and Pommery mustard for a hint of spice.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food and dreams about travelling around the world one day. Note: This is an invited tasting.


Antoinette 
30 Penhas Road
Singapore 208188
Tel: +65 62933121
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Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thur: 11am - 10pm
Fri & Eve PH: 11am - 11pm
Sat: 10am - 11pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

The Clifford Pier @ The Fullerton Bay Hotel - Chef Philip Chia X The Clifford Pier "Best Of Perankan Cuisine" Promotion

For the third time, Guest Chef Philip Chia will be taking over the kitchen of The Clifford Pier at The Fullerton Bay Hotel. As a fourth-generation Chinese Peranakan, he continues to draw inspirations from recipes of generations to deliver the classic flavours, while imbuing them with a modern flair.

Trilogy of Appetisers 3.5/5

First time ever, Chef Philip designed a savoury Trilogy of Appetisers to be featured in the 4-Course Set Dinner. Presenting three ala carte dishes almost like a degustation manner, the highlight for me is Chef's rendition of the Pong Tahu Goreng. The deep-frying process brings out the taste of the beancurd even more, and the pork acts as a backdrop to provide the savoury sweetness. The Grilled Spicy Laksa Prawns will definitely whet your appetite with its aromatics and spices, which is further boosted by the tangy and spicy side salad of wingbean, cucumber, pineapple, calamansi and torch ginger. Whereas for the Kurobuta Pork and Crabmeat Nonya Ngoh Hiang, the accompanying garlicky sweet sauce was a tad too sweet for me.

Peranakan Hee Peow Soup 3/5

The Peranakan Hee Peow Soup ($26) is loaded with 3 types of housemade meatballs - prawn, fish and pork, and they were pleasingly light and juicy. The fish maw was pretty luscious too, but I find the soup itself slightly blend and saltish.

Ayam Buah Keluak 3.5/5

Ayam Buah Keluak ($40) is an interesting take on the classic. Although the overall taste doesn't quite reflect the traditional profile of the dish, I love the presentation, with the sous-vide Sakura chicken roulade mirroring the shapes of the Buah Keluak. Those enigmatic black nuts become even more alluring, and to be able to taste it on its own is such a treat.

Satay Babi Goreng 3.5/5

Satay Babi Goreng ($39) veers towards the rich side, hence the bowl of rice is there for you to enjoy the gravy. The pork belly was even more tender than expected, but a handful less salt would have made the flavours of the dish more balanced.

Ikan Chuan Chuan 4.2/5

Ikan Chuan Chuan ($52) allows you to enjoy the beautiful meat of the fresh whole snapper without the fuss of deboning the fish. Cubed and deep-fried, each fish nugget is very lightly battered, with the meat staying firm and moist. The tangy-sweet dressing has a very good consistency that simply glazed the surface of the battered fish cubes, flavouring them without weighing them down.

Udang Masak Pedas Nanas 3.8/5

Udang Masak Pedas Nanas ($42) features a lovely light, spiced Malaccan-style coconut gravy, zesty with pineapples cubes and slices of grilled pineapples which I adore. The whole fresh prawns were somehow slightly overdone, but overall it was a very pleasing dish.

Snow Ko Swee 4.2/5

Chef Chia’s efforts in representing all-time Peranakan delicacies with his Snow Ko Swee is much lauded. Every element on this plated dessert was delicious, be it the Kueh Ko Swee in two variations (one prepared with gula melaka, and the other with white sugar), the mellow sweet coconut ice cream, the freshly grated coconut, the airy sponge or even the cream dollops. You just got to make space for this dessert.

The Clifford Pier, The Fullerton Bay Hotel Singapore Chef Philip Chia x The Clifford Pier ‘Best of Peranakan Cuisine’ Promotion 13 June to 28 June 2019 
A La Carte and Set Lunch Menu Monday to Friday, 12.00 p.m. to 2.30 p.m. (except Public Holidays) - 2 course Set Lunch S$40* per person
- 3 course Set Lunch S$45* per person

A La Carte and Set Dinner Menu Monday to Friday: 6.30 p.m. to 10.30 p.m. (except Public Holidays) - 4 Course Set Dinner S$69* per person (Minimum 2 person order)
Dining Reservations at (65) 6877 8911 / 8912 or email dining-rsvp@fullertonhotels.com.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


The Fullerton Bay Hotel Singapore
80 Collyer Quay
Singapore 049326
Tel: +65 65975266
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Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 230pm
High Tea: 330pm - 530pm
Dinner: 630pm - 10pm
Supper: 10pm - 12midnight (Sun-Thu), 10pm - 1am (Fri-Sat)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Walk to destination. Journey time about 8 minutes. [Map]

Chico Loco @ Amoy Street - A New Concept By The Loco Group Focusing On Spit Roasted Chicken

Chico Loco at Amoy Street is the latest concept by The Loco Group - casual Mexican spit-roasted chicken joint that serves locally farmed chickens which are raised with an organic diet, plus probiotics! Healthy but dirty as what Chico Loco would like to describe their food, bringing the chickens a secret house blend of 11 herbs and spices including quintessentially Mexican ingredients like achiote, dried oregano and mustard powder before sending them off into the spit roaster. And the verdict?

Spit Roasted Chicken 3.8/5

Even against the exposed brick walls, terracotta tiles, the Spit Roasted Chicken (Quarter $9/Half $17/Whole $32) is not as 'dirty' as I thought it will be. Rustic perhaps. But if you add on the funky sides and incredible sauces, it is a different story. Homemade sauces are laborious tasks, so at $2 each is reasonable to me. Furthermore, each sauce is so punchy and full of kicks that you don't really need to soak your meat in it. Smokey Chipotle BBQ would be a safe bet, but what stood out for me is the Habanero & Mango, a fruity sauce with a fiery kick. The Chimichurri Yoghurt is superb with their lamb shoulder. All sauces and dressings are made with avocado oil if that is ever your concern.

Dry Rubbed Lamb Shoulder 3/5

Chico Loco also offers Dry Rubbed Lamb Shoulder (125g for $12/250g for $23) as well, which is less commonly offered elsewhere. What we had was excellent in terms of its flavours, but the texture was a tad mushy. I reckon it goes better in their Lamb Burrito ($16), which is a better option for a quick lunch.

Guacamole 4/5

Chicoslaw 4/5

Yes, you do need sides to accompany your meats, or is it the other way round? The sides intrigued me much more. I have no complaints with the creamy yet zesty Guacamole with Corn Chips ($7), or the Somtum inspired Chicoslaw ($6) which caught my attention the moment I set my eyes on the menu. Always up for one! Not to be missed it their mouthwatering Street Corn ($6), glazed with chipotle mayo, cheese and lime. Each corn kernel was plump and juicy. But I think the corn is prepared steamed rather than grilled, and charred edges would have elevated it up a notch.

Mexican Mixta 4.5/5

All the meats and hefty dishes such as the Huge Chicken Taco or Buttermilk Chicken Burger might just overshadow this humble green Mexican Mixta ($11). Overflowing with textures rendered from mouth filling avocado slices, crisp romaine lettuce, chunky cucumber, nutty activated pepitas and crunchy tortilla strips, the fat corn kernels made it even more pleasurable. Even the yoghurt - based ranch dressing, enlivened with dills and herbs, was yummy on its own.

Super Natural Coconut Soft Serve 3.5/5

Their dessert goes really well with the entire 'dirty health' concept. Unlike some coconut ice creams which are sickly sweet with a thin consistency, this Super Natural Coconut Soft Serve ($6) is dense with a sweet fragrance of coconut. All the toppings seem really interesting ($1), so to complete the tropical feel, we had fresh pineapple and agave. I would advise against adding the agave as it tends to overpower the ice cream.

For Snacks, we also had a Mexican Prawn Toast ($13). I ever had one in Melbourne that comes with tamarind sauce which pairs reasonably well with the prawn mousse, but Chico uses chilli, salsa macha and a slightly acidic pickled cucumber, which overwhelms the mousse.

Given the vibe and atmosphere, it is kind of hard to resist the Loco Group’s brand - new draught beers inspired by trips to Mexico and a selection of over 30 craft beers. Happy Hour takes place from 5pm to 7pm on weekdays.

Note: This is an invited tasting.


Chico Loco
102 Amoy Street
Singapore 069922
Tel: +65 97387828 (Whatsapp Only)
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours
Mon-Thu: 8am - 10pm
Fri: 8am - 12midnight
Sat: 5pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

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

Min Jiang @ Dempsey Hill - Relocating From One-North To Dempsey Hill

After 12 years at Rochester Park, Min Jiang at One-North has relocated to another heritage destination at Dempsey Hill. The new premises features an interior of contemporary chinoiserie. It is bigger and more spacious compared to their previous location. With the relocation, Master Chef Goh Chee Kong has also revamped the whole menu, which eloquently showcases the intricacies of Cantonese and Sichuan cuisines.

Steamed 'Goldfish' Prawn Dumpling 4/5

The skilful chef at Min Jiang has shaped the Prawn Dumpling ($4.80/pc) into a goldfish. It is really too cute to be eaten. The juicy prawn is wrapped in a housemade crystal dumpling skin, steamed and topped with tobiko, swimming in a pool of simmering egg white, chicken stock, Chinese ham and potato starch.

The Heritage Treasures Platter 3.5/5

The Heritage Treasures Platter ($88) showcases iconic dishes that were much acclaimed from the 60s to 80s in Singapore. From left to right, we have the Crisp-fried Teochew-Style Shrimp Roll, Braised Pork in Wuxi-Style, Deep-fried Crabmeat with Chicken Liver and Salted Egg Yolk, and Stir-fried Freshly Harvested Seasonal Greens and Macadamia Nuts. I am glad that I am still able to savour this heritage dishes in the 20th century.

Sichuan Hot and Sour Soup accompanied with Prawn Spring Roll 4/5

The delicious bowl of Sichuan Hot and Sour Soup ($12/pax) comes in a chicken broth with finely cut sea cucumber, bamboo shoots, tofu and chicken meat. They are simmered with white pepper, black vinegar, light soya sauce, dark soya sauce and housemade chilli oil. The combination of spicy and sour is very appetising. Probably my personal option, I would prefer the ingredients to be more coarsely cut, for that textural enjoyment. Not to forget the crispy prawn spring roll at the side. If only I can have more of it.

Turbot Fish served in Two Styles 4/5

A rare fish to be used in Chinese restaurants is the Turbot. At Min Jiang, It is served in two styles for the appreciation of the fish. The deep fried style comes with aromatics such as chopped garlic, shallots, almond flakes, dried shrimp and bread crumbs. It somewhat reminds me of the Bi Feng Tang style. The stir-fried style allows the natural flavour of the fish, paired with Australian baby spinach, carrots and hon shimeji mushrooms. Truffle oil is added, but I thought it is not necessary.

Steamed Chicken and 'Kai Lan' served with Ginger Paste 3.5/5

The Steamed Chicken and 'Kai Lan' served with Ginger Paste ($34) reminds me of the samsui chicken dish at Soup Restaurant. The chicken is cooked to perfection. It is tender and comes with a layer of gelatin skin. Maybe I am used to the way of eating samsui chicken with a lettuce wrap, I felt that it is missing something to bring the chicken and ginger paste together.

Homemade Tofu with Crabmeat, Assorted Mushrooms and Seasonal Greens 4/5

The Homemade Tofu with Crabmeat, Assorted Mushrooms and Seasonal Greens ($28) is not your ordinary vegetable dish. There are many components in the dish. Besides the stir-fried spinach, the highlight is the handmade tofu that is formed into shape from a mixture of mashed tofu, minced prawn, egg and mushrooms. Holding the dish together is the baby spinach puree with crabmeat sauce.

Iberico Pork Fried Rice served in Mini Pumpkin accompanied with XO Sauce 4/5

Packed with 'wok hei' fragrant is the Iberico Pork Fried Rice served in Mini Pumpkin ($18/pax) accompanied with XO Sauce. It is a comforting yet luxe enjoyment of fried rice with the use of Iberico pork char siew.

Chilled Blue Pea Lemongrass Jelly and Malay Cake with Salted Egg Custard 4/5

Last but not least, we have the Chilled Blue Pea Lemongrass Jelly with Lime Sorbet and Malay Cake with Salted Egg Custard ($12/pax) for dessert. A light and refreshing dessert to wrap up the meal.

Note: This is an invited tasting.


Min Jiang At Dempsey
7A and 7B Dempsey Road
Singapore 249684
Tel: +65 67740122
Facebook
Website
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to the bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Continue walking into the far right inside of the estate. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to the bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Continue walking into the far right inside of the estate. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Continue walking into the far right inside of the estate. Walk to destination. Journey time 20 minutes. [Map]

Culina Bistro @ COMO Dempsey - The World On A Plate

The past 25 years have seen Culina evolving, with a tremendous leap into what it is today. Located at COMO Dempsey, stepping into Culina brings you into a European-inspired food hall with speciality stalls, a bakery, wine bar and delicatessen, a gourmet market and modern bistro, as well as a renowned Sydney floral boutique, Grandiflora. From premium cuts of meats, sustainably-farmed fish and seafood to fine wines and other fresh produce and gourmet products, a tour around may just entice you into grabbing some of the items and whip up a few dishes like a professional home cook. Alternatively, selected products from the Culina Market that you have picked up can be prepared and served to your table right at the Culina Bistro.

Forest Mushroom Soup 3.5/5

Over at Culina Bistro, other than preparing and serving you the delicacies of your choice, a staple menu as well as a seasonal menu are available for a fuss-free dining experience. Forest Mushroom Soup, for instance, you see chunks of button mushrooms and blue foot mushrooms that are currently in season in Australia presented as-is in vegetable stock, flavoured with onions, fennel, parsley, and porcini powder. Rustic yet flavourful, simplicity is perhaps one of the best ways to showcase seasonal produces which are at their best.

Escargot 3.5/5

Similarly, the classic pairing of Escargot with garlic, parsley, and butter allows you to get the most out of the ingredients. The crisped butter garlic is so yummy, I wonder if it is the escargots or the moreish topping that makes the hero of the dish.

Smoked Trout Tartare 3.8/5

We tried a special - Smoked Trout Tartare, featuring an ocean trout which has been tea smoked and mixed with fresh smoked salmon and crème fraiche. I like how it falls in between a tartare and a rillette. You get the delish and creamy side of the latter without losing the meaty texture of the trout.

Endive Salad 3/5

Upon request, enjoy a beautiful Endive Salad tossed with seasonal Holland quinces and blue cheese. The quinces are poached in merlot, cinnamon, star anise, sugar, and orange zest for 45 minutes until soft, and their heightened sweetness mellows the sharp flavours of the endives and blue cheese.

Hokkaido Clams 3.8/5

From the Culina Market, your chosen bag of Hokkaido Clams (market price. prep fee $15) will be transformed into a comforting pot of juicy clams in white wine, garlic, parsley, and lemon, which is reckoned to be the most ideal way to enjoy these fresh clams. They were exquisite and pleasingly softer than what I had before.

King George Whiting 3.8/5

After seeing King George Whiting appearing in several episodes in Masterchef Australia, I finally get to witness its elegant white meat. (market price. prep fee $15 - $25). The fillet is grilled and served with asparagus and lemon, leaving its delicate meat pretty much untouched. The meat is firm but extremely moist, and the olive oil dressing enhances that quality.

Grain Fed Wagyu Beef 4/5

A dish that calls for a bottle of wine and cheers will be this Grain-fed Wagyu Beef from Snake River Farms (market price, prep fee $15 - $25). A gorgeous piece of meat rich in good fats, its flavours were intense and full.

Octopus 3/5

From its staple menu, we tried Octopus ($32), which is grilled and served with paprika potatoes. Firm and meaty, fluffier potatoes would have made it a better deal.

Profiteroles 3.5/5

For desserts, Profiteroles ($15) is definitely crowd-pleasing with its housemade vanilla ice cream and thick hot chocolate sauce.

Apple Tarte Tatin 4.5/5

But my favourite of the evening is this Apple Tarte Tatin ($15). It has a much higher level of tartness, and that works well with the salted caramel ice cream. The puff pastry is fragile, crisp and flaky, which is a great departure from the usual thick crust pastry.

Custard Tart Armagnac Laced Prunes 3.5/5

I enjoy the Custard Tart Armagnac Laced Prunes ($15) as well, but I like the dark, sweet Armagnac prunes a lot more, wishing that it could be a prune tart with custard sauce rather than it being a custard tart.

The wine bar is very popular as well. Apparently, it is full most of the time, so be there early if you want to grab a seat.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Culina Bistro
Culina at COMO Dempsey
Block 15 Dempsey Road
Singapore 249675
Tel: +65 64747338
Facebook
Website
Nearest MRT: Holland Village (CC Line), Farrer Road (CC Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to the bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to the bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the roundabout near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]