Si Chuan Dou Hua @ PARKROYAL On Beach Road - Vegetables Without Borders, Vegetarian Promotion

For a limited period from 1 June to 31 July 2018, Si Chuan Dou Hua has brought back its vegetarian promotion. This is the 4th year it is running the vegetarian promotion. This year, "Vegetables without Borders" sees the collaboration of Executive Chef Zeng Feng (Si Chuan Dou Hua, Singapore) with guest Chef Sean Hsueh (Yang Ming Spring Green Kitchen, Taipei), guest chefs Minoru Yazaki and Takao Inouse (Si Chuan Dou Hua, Tokyo), that showcases a meatless menu with dishes that have influences of Sichuan, Taiwanese and Japanese cuisines.

Quad Platter 3.5/5

We started with a platter of small bites which kind of giving us a glimpse of the culinary skill of the chefs behind the vegetarian menu. Clockwise from the bottom of the picture, we have the Steamed Dumpling with Chinese Cabbage, Peanut Sphere accompanied with Black Sesame Sauce, Celtuce with Sesame Oil, and Spicy and Sour Sichuan Clear Noodles. My favourite is the clear noodles, though tasteless, the aromatic, spicy sauce simply elevated the whole enjoyment.

Double-boiled Bird's Nest in Pear Vessel 3/5

The Double-boiled Bird's Nest in Pear Vessel made an dramatic entry with the dry ice effect. The amount of bird's nest is very generous. Though the pear is supposed to infused the bird's nest with its sweetness, I find the execution on the bland side.

Fresh Bamboo Shoot with Tea Salt 4.5/5

The highlight is the fresh Bamboo Shoot directly imported from Ping Dong, Taiwan. To showcase the natural sweetness of the fresh bamboo shoot, guest Chef Sean Hsueh prepared it with a simple boil and served it with homemade tea salt. This is my first time having fresh bamboo shoot, what stood out is the crunchy texture and it tasted like sweet corn.

Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf 4.5/5

Another dish on the menu that we all enjoyed is the Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf. The monkey head mushroom takes 3 days of preparation. It is soaked in Chinese herb for a day, spent another day drying and then more Chinese herb for another day. It is served like a beef steak on Japanese magnolia leaf, drenched with black pepper sauce. I would prefer the sauce to be more peppery though. On the other hand, I adore the texture of the monkey head mushroom, it has that delightful texture that is like Tau Pok.

Mount Emei Konjac with Stir-fried Honshimeji Mushrooms 4/5

Mount Emei Konjac with Stir-fried Honshimeji Mushrooms features an interesting ingredient that I have not tried before, the snow-preserved konjac from Mount Emei. It has a delectable crunchy texture and this is paired with honshimeji mushrooms, capsicums and asparagus.

Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake 4.5/5

Bi-coloured Sichuan Chilled Noodles 3/5

For the set menu, diners can choose between the Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake, and Bi-coloured Sichuan Chilled Noodles. I prefer the poach rice for the different taste profiles, enhanced by the fragrant oolong tea and matsutak mushroom. The chilled noodles on the other hand was a bit bland and one dimensional. I thought maybe the addition of some minced mushroom will help to elevate the dish.

Double-boiled Snow Lotus Seeds 3.5/5

Ending the set menu is the Double-boiled Snow Lotus Seeds served warm. Naturally sweetened by the red dates, while the peach gum provides the contrast in texture. However I would prefer the peach gum to be crunchier.

Vegetables without Borders
TOP of UOB Plaza: $78 and $98 per pax*
PARKROYAL on Beach Road: $68 and $78 per pax*
*Minimum of two to dine. UOB Cardmembers enjoy 15% saving on all set menus.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Milksha Singapore @ Suntec City Mall - Popular Taiwan Bubble Tea Chain Launches Its First Southeast Asian Outlet In Singapore

Hailing from Tainan, Taiwan, Milksha 迷客夏 (also known as “Milkshop” in Taiwan) officially opens its first franchised Southeast Asian outlet at Suntec City on 22 June 2019, 11am. With over 230 outlets in Taiwan, 20 in China and two in Hong Kong, it is no doubt a popular bubble milk tea brand in Taiwan, and voted no. 1 by Taiwan university students.

Milksha uses 100% natural fresh milk and other natural ingredients such as sugar from sugar cane for their products, with no preservatives, chemical ingredients or artificial colourings. Another factor that sets Milksha apart is their signature honey pearls which are freshly cooked in Tainan, quick-freeze to maintain its texture and taste consistency, before being air-flown directly to Singapore and steeped in honey. To ensure freshness, the honey pearls are prepared in batched every two hours.

The brand rolls out 4 series: Fresh Milk Series, Fresh Milk Tea Latte Series, Premium Tea Series and Special Concoctions. The five signatures that will be sold here include Azuki Matcha Milk, Fresh Taro Milk, Valrhona 100% Cocoa Milk, Refreshing Orange Green Tea and Earl Grey Latte with Honey Pearl. Toppings will include honey pearls, grass jelly and pudding.

Fresh Taro Milk 4.2/5

Made using taro specially imported from Dajia 大甲 in Taiwan, hand-mashed and blended with fresh milk, the Fresh Taro Milk ($5.60) is a favourite, where you can taste the freshness of the real taro used, and soft bits of taro pulp in the drink.

Azuki Matcha Milk 4/5

With matcha powder specially imported from century-old brand Izumo Tousuien, and sweet azuki beans, the Azuki Matcha Milk ($5.60) has a well-balanced bittersweet flavour, with the soft azuki beans adding a nice bite and a subtle sweetness to the drink.

Brown Sugar Milk with Honey Pearls 4/5

The Brown Sugar Milk with Honey Pearls ($5.60) offers a special twist to the usual brown sugar milk beverages. The earthy, caramelised flavour of the brown sugar and creamy fresh milk paired well with the subtle fragrant floral sweetness of the chewy honey pearls.

Valrhona 100% Cocoa Milk 3.8/5

The Valrhona 100% Cocoa Milk ($4.80) uses premium Valrhona cocoa from France. It was, however, lacklustre as compared to the rest of the drinks. With the creaminess of fresh milk overshadowing the hints of cocoa, every sip boasts a dark bitter taste, yet we felt that the chocolate-flavour was not richly intense enough to make an impression.

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.


Milksha Singapore
Suntec City Mall
3 Temasek Boulevard
Tower 3, #02-375/376
Singapore 038983
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Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am – 10pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

White Rose Cafe @ York Hotel Singapore - Malaysia Street Food Fiesta 21 June To 7 July 2019

If you are a fan of Malaysia street food, head down to White Rose Cafe at York Hotel Singapore for its Malaysia Street Food Fiesta promotion. Taking place from 21 June to 7 July 2019, the Fiesta will feature a range of Malaysian street food, all prepared a la minute by the hawkers from Malaysia.

Apom Manis 4/5

With the sides as thin as tuile and the middle soft and fluffy, these freshly made Apom Manis will have you gobbling a few in one sitting. It will be wiser to start off your buffet with this before the queue gets longer towards the end of the buffet.

Klang Bak Kut Teh 4.5/5

I had 2 bowls of Klang Bak Kut Teh, and I regretted not going for a third serving! The soup was similar to a clear and deep-coloured herbal consomme that was richly flavoured by Chinese herbs, spices and pork bones. The pork ribs were tender, and the addition of pig's skins was a bonus.

Char Koay Kat 4/5

Char Koay Kat is a crowd pleaser with its dark, caramelised sauce that flavoured each and every element on the plate. The charred bits of chye poh and garlic were dangerously addictive, and especially so when fish sauce and garlic were added to boost its flavours. Lots of eggs in each plate, which made it even more satisfying.

Penang White Curry Mee 4/5

It was quite a rare opportunity to be able to try this Penang White Curry Mee. The coconut broth on its own surprised me with its depth of flavour. The chilli paste at the side was meant to be mixed in to complete the curry, but it was loaded with so much oomph that I used it as a dip for the ingredients instead, to enjoy it thoroughly.

Nasi Kandar 3.5/5

Nasi Kandar is a northern Malaysian staple originating from Penang, and my favourite element in this dish was the blend of fish and squid curry that was served over the perfectly steamed rice. From the look of it, I knew it would not be overly creamy, and I like how robust it was, with a gentle fieriness only kicking in at the end.

Ipoh Yong Tau Foo 3/5

Ipoh Yong Tau Foo is usually a simple dish that speaks volume with a broth that one craves every now and then. But the chilli here is quite different from the flavour that we are more familiar with. I reckon having the dry version with the soup at the side will give you the best of both worlds.

KL Hokkien Mee 2.8/5

Another dish that we are more familiar with is KL Hokkien Mee. It didn't have that alluring black coat of dark soy sauce, perhaps that was why it wasn't as satisfying as expected. But the chilli was superb.

Ipoh Chee Cheong Fun 3/5

I was elated to find Ipoh Chee Cheong Fun because I wanted to try it again after my visit to Ipoh. You could have it 2 ways - either with minced meat mushroom sauce or curry sauce. But I feel the best way to appreciate the lovely steamed rice noodle rolls is to have it with just the fried shallots and sesame.

Burbur Chacha 2.8/5

Nonya Kueh 2.8/5

For desserts, there are Burbur Chacha, Iced Jelly, an assortment of Nonya Kueh and Fruit Skewers. But nothing beats the freshly made Apom Manis!

Malaysia Street Food Fiesta
Date: 21 June to 7 July 2019
Daily: 12pm - 230pm, 630pm - 10pm

Price
Weekdays (lunch and dinner): S$25 per adult | S$15 per child
Weekends (lunch and dinner): S$28 per adult | S$18 per child

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.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 68301156
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

L'Entrecote @ Duxton Hill - Affordable Steak with Unlimited Crispy, Golden Fries

L'Entrecote is a Parisian concept serving steaks and fries at Duxton Hill. The restaurant has been around since 2010 offering the traditional entrecote (a premium cut of beef rib) and frites.

Homemade Duck Foie Gras Terrine 4.5/5

Before moving to the mains, we decided to order some starters to begin with. First is the Homemade Duck Foie Gras Terrine ($24). The foie gras terrine comes with sugar glazed onions and grilled buttered sourdough. I enjoyed having a bit of the sugar glazed onions together with creamy foie gras, which helped to cut through that richness.

French Onion Soup 4.5/5

It has been a while since I have such a traditional and tasty French Onion Soup ($10). The classic French onion soup comes with cheese toasts soaking up the delicious and robust beef stock, sweetened by the caramelised onion.

Green Salad with Walnut 3/5

For the main course, we went for the trimmed Entrecote Steak ($34.90) with its legendary sauce, that comes with free flow golden French Fries and Green Salad with Walnut. For those that has a bigger appetite, you can go for the XXL portion at $54.90. I find the salad was rather bland without any sauce though.

Entrecote Steak 4/5

The highlight here is the Entrecote Steak with its legendary sauce. The premium beef rib cut is cooked beautifully to tender, with a nice pink inside. What interesting is the pool of sauce, in which the steak is literally swimming inside. I tried asking the staff about the legendary sauce but they were mute about it. It is really an unique sauce, somewhat like a black pepper, mushroom sauce but has a tang to it. I have never come across anything similar for my steak before. If you are a fries lover, you will be glad that the crispy Golden Fries here are free flow!

Profiteroles de "L'Entrecote" 4.5/5

Moving to the desserts, we had the Profiteroles de "L'Entrecote" ($15). The choux pastry is sandwiched with vanilla bean ice cream and drenched with hot chocolate sauce. It is a classic dessert but tasted heavenly.

Crepes Suzette 4.2/5

The Crepes Suzette ($14) although sinful but is so good. The thin crepes are soaked in a citrus butter and Grand Marnier sauce, topped with a scoop of vanilla ice cream.

L'Entrecote is definitely a place for affordable steak and fries. You really have to try the legendary sauce to really know what I meant. We suspect mustard was added in the sauce, but we won't know until the mystery is solved.


L'Entrecote
36 Duxton Hill
Singapore 089614
Tel: +65 66907561
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 1030pm
Fri: 12pm - 3pm, 6pm - 11pm
Sat: 5pm - 11pm
Sun: 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road, cross the road. Walk to Craig Road. Turn left onto Craig Road. Walk to Craig Place. Take the staircase inside the carpark at Craig Place to Duxton Hill. Walk to destination. Journey time about 10 minutes. [Map]

Paddy Hills @ South Buona Vista Road - Introduces New Unique Fusion Dishes With A Twist

Nestled within the row of shophouses along South Buona Vista Road is Paddy Hills - a quaint hipster cafe in the west offering a wide selection of contemporary fusion cuisine. With a continuous revamp of its menu, Paddy Hills continues to attract diners to its far-flung location for its inventive and exciting dishes.

Savoury French Toast 4/5

The Savoury French Toast ($21) comes in a fluffy, buttery brioche with a thick, juicy bacon chop, house-cured salmon, banana slices, coconut ice cream and a generous douse of coffee maple syrup. Featuring a medley of different elements on a plate, this creation presents a savoury-sweet, hot-cold combination which contributes to a harmonious blend of contrasting flavours and textures, and surprisingly works well together.

Soft Shell Crab Burger 3.8/5

The Soft Shell Crab Burger ($25) comes in a crispy prawn patty and soft shell crab sandwiched in between two fluffy squid ink buns. While the green mango salad adds a sharp, tangy flavour to the burger, the prawn patty and soft shell crab packed less of a bite and more of a crunch to the dish, which rendered the texture rather one-dimensional, with the only flavour coming from the overwhelming tanginess of the green mango. Also served with a side of crispy curly fries and squid ink aioli.

NZ Ribeye 4.2/5

For something on the meatier side, the NZ Ribeye ($28) was a favourite among the dishes. It boasts tender and juicy ribeye steak atop crispy stick fries for an added crunch, and two sunny sides up atop the steak.

Truffle Garlic Fries 3.8/5

For something on the lighter, choose from their selection of sides such as the Truffle Garlic Fries ($15) with aioli and garlic snow. The truffle mayo dip on the side adds a rather subtle truffle flavour to the crispy fries. While we hoped that the promised flavours were stronger, it was still a rather addictive snack.

Feels like Summer 4.2/5

The Feels like Summer ($8) is just like its name, bright and bubbly, with a cute umbrella perched atop. The strawberry soda was a cooling thirst quencher, while the popping strawberry granules add a fun popping sensation and a refreshing tang to the drink, which makes every sip an enjoyable one.

Hot Chocolate 4/5

For the less-adventurous, go for their Hot Chocolate ($8) which boasts a rich chocolate flavour in a double-walled glass.

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.


Paddy Hills
38 South Buona Vista Road
Singapore 118164
Tel: +65 64790800
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Nearest MRT: Haw Par Villa (CC Line)

Opening Hours:
Mon-Fri: 1030am - 5pm, 6pm - 930pm
Sat-Sun: 9am - 5pm, 6pm - 930pm

Direction: 
1) Alight at Haw Par Villa MRT station. Take Exit A. Walk to bus stop at Haw Par Villa MRT station (Stop ID 16019). Take bus number 200. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

Udon Kamon @ Eat At Seven (Suntec City Mall) - Singapore's First-ever Tricoloured, All-natural Udon Offerings

For this warm summer, Udon Kamon at Suntec City Mall is offering the new tricoloured chilled udon, a first of its kind in Singapore. Each bowl comes with Udon Kamon's original white udon, green matcha udon and red chilli udon, made with natural ingredients. With the tricoloured chilled udon combined in one bowl, Chef Kamogi Noriyuki has created three offerings - Mentai Maze Udon, Beef Shabu Shabu Bukkake Udon and Uni Maze Udon.

Mentai Maze Udon 3/5

The Mentai Maze Udon ($12.80++) features the tricoloured chilled udon. The green matcha udon is made with Uji matcha from Kyoto while the red chilli udon is made with Korean chilli powder. It is paired with mentaiko, onsen tamago, seaweed and spring onions. Break the egg and mix everything together, allowing the silky egg white to coat the spicy cod roe on every strand of the chewy noodle. It is light and refreshing, perfect for the summer weather.

Uni Maze Udon 3.8/5

Diners with a heavier palate may go for the Uni Maze Udon ($19.80++) with the tricoloured chilled udon resting in a pool of luscious uni sauce. It is topped with creamy and savoury sea urchin from Hokkaido. It actually tasted like a plate of creamy and rich pasta, except that I could not really detect the uni in it.

Beef Shabu Shabu Bukkake Udon 4/5

The last offering for the tricoloured udon is the soup version Beef Shabu Shabu Bukkake Udon ($13.80++). The cold udon noodles are drenched in a chilled dashi sauce and topped with tender beef short plate from Australia. This is my favourite among the 3 new creations, for its refreshing and sweet note, that complement the chewy udon.

Smoked Duck Udon 4.2/5

Not into chilled udon, one can always go for their signature udon such as the Smoked Duck Udon ($11.80++). I felt that the texture of the Sanuki udon fares better in the hot wafu broth made with dashi stock. I also like the addition of yuzu peel, which imparts a citrusy aroma to the finishing. It also comes with succulent pinkish smoked duck that is specially air-flown from Italy.

Nestled in Eat At Seven, Suntec City Mall, Udon Kamon doles out sanuki udon, the most popular type of udon in the Shikoku region. Made freshly with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges. It also comes with a chewy textural bite, which is really delightful.

Note: This is an invited tasting.


Udon Kamon
Suntec City Mall
North Wing Tower 1
3 Temasek Boulevard
#03-315
Singapore 038983
Tel: +65 62665338
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Nearest MRT: Esplanade (CC Line), Promenade (CC Line, DT Line)

Opening Hours:
Mon-Sun: 1130 - 10pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Teppan Kappou Kenji @ Tanjong Pagar Road - Summer Omakase Menu Showcasing In-Season Pike Conger Eel Fish And Ayu

This summer, Teppan Kappou Kenji at Tanjong Pagar introduces new delicacies and omakase selections that showcase ingredients in season, such as Pike Conger Eel fish and Ayu (Japanese sweetfish).

Watermelon Gazpacho 3.5/5

When temperatures start to pick up, and humidity rises, summer is the time for light and refreshing dishes. The first course to wake up our senses that evening was Watermelon Gazpacho, served with Japanese baby corn, Japanese water eggplant and smoked octopus.  Due to the use of ingredients such as plum, umeboshi that are more assertive in flavours, the soup was a lot more punchy than what I had expect from a cold watermelon soup.

Ayu Somen 3.8/5

The month of June is Ayu (Japanese sweetfish) season in Japan, and we had a taste of it in Ayu Somen in bonito dashi. Topped with a sauce made from boiled Japanese okra paste, the viscosity of the sauce made the somen smoother than it already was. But what delighted me the most were the citrus notes exuded from the use of yuzu and sudachi, which mingled well with the savoury bonito dashi broth.

Seasonal Sashimi 4.8/5

Seasonal Sashimi was the third course, and this dish set the anticipation up high of what was about to follow. The Uni with Japanese-spot prawn served in halved sea urchin shell comprising of Smoked Spanish Mackerel, Red Snapper, Toro (Tuna), Suzuki (Sea bass), Shima Aji (striped Jack)

Hassun 4.8/5

The fourth course was the most memorable - Hassun, part of a traditional multi-course (Kaiseki) Japanese dinner, all created from scratch by Chef Kenji. It was mesmerising. There were a total of eight courses, but each and every 'mini' course was distinct from one another and so intricate that they all intrigued and excited my senses. There is no specific sequence on how you should consume it, but I started the journey with the crunchy tempura of seasonal Japanese Sweet Corn and Edamame, followed by the Japanese Eggplant Rikyu-ni in a housemade sesame-based sauce. I like how the soft eggplant got a more luxurious texture from the creamy, nutty sauce. Another of my favourite is "Ishikawa Ko Imo Nopperi Ae" a type of Japanese small mountain yam. It is steamed and then cooked in a mix of katsuobushi, dashi, salt, sugar, shoyu, mirin before cutting into serving size, with the remaining portion being grated into a sticky paste (Nopperi-style) and mix with special white miso. We were advised to end the Hassum with Ao Ume (Japanese green plum) to cleanse our palate. It was no easy task to put this little plum onto our plate - boiled, soaked under running water for a day, before boiling for another hour, finally slow-cooking in a sweet sauce.

Isaki Cheek 3.5/5

Following that, we had a very tender Isaki Cheek (Gram fish), cooked on teppan in a saffron-style sauce made from katsuobushi, onion, capsicum. Served with "amana ga yasai" tempura, this Japanese green pepper served as a crunch element to this dish. Using herbs such as thyme and rosemary, this dish was also noted for its western flavours.

Hamo Shabu Shabu 3/5

Featuring Pike Conger Eel, we had Hamo Shabu Shabu. The soup is made from grilled Hamo (pike conger) bones, dashi, shoyu, mirin, and kombu. Served with Pike Conger Eel, another star item in this course was the homemade bean curd skin tofu. Its sweetness complemented the savoury soup really well.

Seasonal Kamameshi 4.5/5

A warm and hearty dish to conclude the meal is Seasonal Kamameshi. A mixture of different Japanese rice was cooked in a stock of bonito and assorted Japanese vegetable in the claypot, before adding in slices of A5 Ohmi Wagyu tenderloin and sea urchin (additional) into the kettle rice. The rice got much of its flavour from the bonito stock, with sweetness from the carrots, and those right underneath the tenderloin was rich with fats and juice from the Wagyu. I love the mushrooms in there too, which added lots of crunch and texture to the rice.

Musk Melon, Peach and Fig

Intentionally or not, I thought the dessert looked like a crystal ornament, with Musk melon, peach and fig resting on crushed ice, and crowned with housemade wine jelly that glittered under the lights. The attention to details was impeccable. The above Omakase is available at $150++.

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.


Teppan Kappou Kenji
99 Tanjong Pagar Road
#01-01
Singapore 088520
Tel: +65 91523118
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel. Turn right at Tanjong Pagar Road. Walk down Tanjong Pagar Road towards the row of shophouses. Walk to destination. Journey time about 5 minutes. [Map]