Hikiniku To Come @ Vivocity - Tokyo’s Cult Hamburg Steak Experience Lands at Singapore

Acclaimed Japanese dining concept Hikiniku To Come officially opened its first Singapore outpost at VivoCity on 29 May 2026, bringing with it a cult-followed “hamburg steak-on-rice” experience from Tokyo’s Kichijoji district. Known for its unwavering focus on simplicity, precision and freshness, the brand has elevated what is typically a humble comfort dish into a refined, almost ritualistic dining journey.

At the heart of Hikiniku To Come’s philosophy is an obsessive attention to detail. The beef is ground fresh in-house daily under strict temperature control in a dedicated room, ensuring optimal freshness and food safety. Each patty is then hand-shaped using a distinctive “popping” technique that minimises heat transfer from the hands, preserving the meat’s integrity. Made exclusively from 100% Japanese beef selected for its ideal balance of richness and flavour, the patties are grilled over binchotan charcoal and served within seconds of cooking — a meticulous process that guarantees consistency in both texture and taste.

The menu is intentionally minimalistic, offering a single Signature Set Meal ($27.90++) centred on three hamburg steaks, each served one at a time. This staggered progression transforms the meal into a thoughtfully paced sensory experience, where each patty is enjoyed at its peak and approached differently to highlight its nuanced flavour profile.

Potato Salad with Minced Meat 4.2/5

Raw Kimchi 3.5/5

We began with a couple of side dishes — Potato Salad with Minced Meat ($7.90) and Raw Kimchi ($7.90) — to complement the meal. The Potato Salad with Minced Meat is comforting and hearty, enriched with savoury minced meat that adds depth to the creamy potato base. It strikes a satisfying balance between indulgence and texture, making it more substantial than your typical Japanese potato salad. The Raw Kimchi, on the other hand, offers a lighter, refreshing contrast. Its clean, mildly tangy profile provides a palate cleanser between bites of the rich hamburg steaks, though it leans towards the subtle side in terms of punch.

Hamburg Steak 4/5

The star of the show is undoubtedly the Hamburg Steak. Each patty arrives sizzling hot, placed atop a bowl of fluffy Japanese rice. Diners are encouraged to savour the first patty as is, allowing the beef’s natural flavours to shine. The meat is incredibly moist and juicy, with a pronounced smokiness from the binchotan charcoal. As it rests on the rice, the juices seep into the grains below, subtly enhancing each bite with savoury depth.

For the second patty, diners are guided to pair it with grated radish and a drizzle of the housemade ponzu. This combination introduces a bright, citrusy lift that cuts through the richness of the beef, offering a refreshing contrast that reawakens the palate.

The third and final patty invites a more indulgent finish. Diners can dip the meat into a glossy beaten egg yolk or mix the yolk with soy sauce into the rice, transforming it into a luxurious tamago kake gohan. The creamy richness of the egg, combined with the umami-laden meat juices, creates a deeply satisfying and comforting finale.

Hikiniku To Come is more than just a meal; it is a carefully orchestrated experience that celebrates the beauty of restraint and precision. By focusing on a single dish and perfecting every element, the brand delivers a dining journey that is both comforting and quietly sophisticated — one that invites diners to slow down and appreciate the subtle evolution of flavours from start to finish. As Singapore continues to embrace specialised dining concepts, Hikiniku To Come stands out for its disciplined approach and thoughtful execution. It proves that even the simplest dishes, when treated with care and intention, can be transformed into something truly memorable.

Note: This is an invited tasting.


Hikiniku To Come
Vivocity
1 Harbourfront Walk
#01-102/103
Singapore 098585
Facebook
Instagram
Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to destination. Journey time about 3 minutes. [Map]

Beng Hiang Restaurant @ Shangri-La Singapore - Timeless Flavours, New Setting, Beng Hiang’s Hokkien Legacy Continues

Reopened with a refreshed concept yet rooted in tradition, Beng Hiang Restaurant marks a significant new chapter with its culinary residency at Shangri-La Singapore’s Garden Terrace. Officially welcoming diners back on 26 June 2026, the 48-year-old heritage Hokkien brand has transitioned from its former Jurong East flagship into an elegant 80-seat indoor-outdoor setting. While the new space brings a more refined dining environment, the soul of Beng Hiang remains intact — preserving its time-honoured recipes while introducing a thoughtful selection of elevated, region-inspired dishes.

Aged Yongchun Vinegar Jellyfish Terrine 4/5

One of the residency’s exclusive cold appetisers, the Aged Yongchun Vinegar Jellyfish Terrine ($15) sets the tone with its refined presentation. Unlike the usual tossed jellyfish salad, this version is carefully pressed into a terrine, giving it a polished, almost pâté-like form. The use of Yongchun aged vinegar — a prized Monascus vinegar from Fujian — lends a deep, complex profile with mellow sweetness and umami undertones. Each bite delivers a delightful contrast between the jellyfish’s signature crunch and the smooth, savoury jelly, making it both refreshing and sophisticated.

5-Spiced Sausages and Prawn Balls 4.2/5

The 5-Spiced Sausages and Prawn Balls ($18) platter stays true to Beng Hiang’s roots, showcasing a recipe passed down for over four decades. The pork roll is tightly wrapped in beancurd skin and deep-fried to a golden crisp, revealing a fragrant, well-seasoned filling infused with five-spice. Complementing it are the prawn balls, which offer a springy, bouncy bite packed with natural sweetness. Together, they present a comforting introduction to classic Hokkien flavours.

Superior Crab Meat and Fish Maw Broth 4.2/5

Rich, velvety, and deeply comforting, the Superior Crab Meat and Fish Maw Broth ($20 per pax) is a quintessential Hokkien-style soup done right. Generous portions of premium fish maw and sweet shredded crab meat fill the bowl, creating a luxurious texture with every spoonful. The broth is thick yet well-balanced, delivering warmth and depth without feeling overly heavy.

Spinach with Dried Sole Fish 4.2/5

A seemingly simple dish, the Spinach with Dried Sole Fish ($16) exemplifies how restraint and technique can elevate humble ingredients. The tender greens are lightly stir-fried and accented with crispy bits of dried sole fish (bian yu), adding a punch of umami and a subtle smokiness. It’s a clean, well-executed dish that balances the richer items on the menu.

Slow-braised Hokkien Duck with Aged Ginger 4.5/5

One of the residency’s highlights, the Slow-braised Hokkien Duck with Aged Ginger ($40) showcases a more refined take on traditional flavours. The duck is braised until fork-tender, soaking up a deeply savoury sauce infused with the warming intensity of aged ginger. The result is a dish that feels both comforting and elevated, with layers of flavour that linger pleasantly on the palate.

Fujian-style Steamed Mud Crab with Glutinous Rice 4.5/5

For a celebratory centrepiece, the Fujian-style Steamed Mud Crab with Glutinous Rice ($138) is a standout. Available via pre-order, this communal dish features a large mud crab brimming with rich roe, steamed atop a bed of glutinous rice. As the crab cooks, its juices seep into the rice below, transforming each grain into a flavour-packed bite of briny sweetness and umami. Ideal for sharing, it is both indulgent and deeply satisfying.

Beng Hiang’s Hokkien Noodle 5/5

A visit would not be complete without the restaurant’s Signature Hokkien Noodles ($22). A staple for nearly five decades, the dish features thick yellow noodles braised in a dark, flavourful gravy made from pork bone and prawn stock. Topped with seafood and crispy pork lard, it delivers richness and depth in every mouthful.

Crispy Oyster Omelette 4.2/5

Breaking away from the usual gooey rendition, Beng Hiang’s Crispy Oyster Omelette ($25) focuses on texture. The egg batter is pan-fried into a thin, golden sheet with a satisfying crunch, while the plump oysters remain juicy and briny. It’s a refreshing take that balances crispness with natural seafood sweetness. The accompanying housemade silver fish chilli sauce adds a zesty, savoury kick that enhances the overall experience.

Yam Paste with Ginkgo Nuts 4.5/5

Ending on a nostalgic note, the Yam Paste with Ginkgo Nuts ($10 per pax) remains one of Beng Hiang’s most beloved desserts. Smooth, thick, and velvety without being overly rich, it strikes a delicate balance between earthy sweetness and the aromatic hint of shallot oil. The addition of soft ginkgo nuts introduces a subtle bitterness that rounds off the dessert beautifully.

Beng Hiang’s return is more than just a relocation — it is a thoughtful evolution of a heritage brand. At Shangri-La Singapore’s Garden Terrace, the restaurant successfully bridges tradition and modernity, offering long-time fans the comfort of familiar favourites while inviting new diners to experience Hokkien cuisine through a more refined lens. With its carefully curated menu and elevated setting, Beng Hiang proves that heritage dining can remain relevant while staying true to its roots.

Note: This is an invited tasting.


Beng Hiang
Shangri-La Singapore
Garden Terrace (Level 1)
22 Orange Grove Road
Singapore 258350
Tel: +65 6221 6695/ 6684
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11:30am - 2:30pm, 6pm - 9:30pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

Mimmo Bakery @ Asia Square Tower 1 - One of the Best Egg Tarts in Singapore?

Mimmo Singapore, a Hong Kong-born pop-up concept, has finally found a permanent home at Asia Square, Singapore. Helmed by Le Cordon Bleu–trained Chef Domenico Giammarella, the café-bakery reflects his culinary journey across Montreal, Toronto and beyond, where precision, technique and creativity converge. At Mimmo, pastry-making is approached with both scientific discipline and artistic finesse, resulting in a menu that is thoughtful, refined, and deeply personal.

Egg Tart 5/5

Chef Domenico shared that he has always been on a quest for the perfect egg tart — and when he couldn’t find one that met his expectations, he decided to create his own. The result is nothing short of exceptional. Priced at $4, the Egg Tart features an impeccably crisp and flaky shell that shatters lightly upon bite, revealing a silky, smooth egg custard within. The custard strikes a delicate balance between sweetness and richness without being cloying. It is easily one of the best versions around, and a must-order at Mimmo.

Tigres 3.8/5

The Tigres ($2) is a petite French almond tea cake inspired by the classic financier. Made with browned butter and egg whites, the base is rich yet tender, studded with finely chopped dark chocolate that melts into streaks resembling tiger stripes. At its core lies a luscious caramel filling that adds a luxurious touch. While texturally pleasing, the overall sweetness leans slightly heavy for my palate.

Apple Croissant 4.2/5

The Apple Croissant ($5) is as visually stunning as it is satisfying. Thinly sliced apples are arranged atop the croissant to resemble delicate rosé petals, finished with a glossy glaze. Beneath its elegant exterior lies a flaky, buttery laminated pastry filled with a smooth vanilla and apple custard. The contrast between the slight crunch of the apples and the soft, airy layers creates a delightful multi-textural experience.

Pistachio Bolo Bao 4.2/5

Mimmo’s Pistachio Bolo Bao ($5) offers a modern European interpretation of the beloved Hong Kong classic. Instead of the usual dense bun, this version is lighter and fluffier, paired with a refined cookie crust that is less crumbly yet still delivers a gentle crunch. Inside, a generous filling of mascarpone pistachio cream flows luxuriously, balancing sweetness with a nutty depth that keeps it from becoming overwhelming.

Tiramisu 4.2/5

Chef Domenico’s take on Tiramisu ($12) stays true to tradition while incorporating a thoughtful twist. Served by the scoop from a large tray, it features layers of mascarpone cream and espresso-soaked savoiardi biscuits. The addition of finely chopped hazelnuts introduces a subtle crunch, elevating the dessert with a nutty dimension that complements the rich, velvety cream beautifully.

Strozzapreti alla Gigi 4.5/5

For something savoury, the Strozzapreti alla Gigi offers a hearty and comforting option. The handmade strozzapreti pasta, with its signature twisted shape, is cooked to a firm al dente bite, providing a satisfying chew. It is coated in a rich mushroom and pancetta rosé sauce — a creamy tomato base layered with smoky, savoury notes. The robust sauce clings well to the pasta, making each bite indulgent yet balanced.

Italian Club Sandwich 4/5

The Italian Club Sandwich ($18) is a generously portioned offering built with precision. Toasted slices of bread provide a crisp foundation for layers of Parma ham and mortadella, melted provolone cheese, basil pesto, and a tangy citrus aioli. Fresh tomatoes and a generous handful of alfalfa sprouts add brightness and texture, resulting in a well-rounded sandwich that is both hearty and satisfying.

Mimmo Singapore impresses with its thoughtful execution and clear identity — a space where classic techniques meet modern refinement. The pastries, particularly the Egg Tart, are standout highlights that showcase Chef Domenico’s pursuit of perfection, while the savoury offerings provide a well-balanced complement. Whether you are stopping by for a quick pastry or a more substantial meal, Mimmo delivers a polished and satisfying experience that is well worth a visit.

Note: This is an invited tasting.


Mimmo Bakery
Asia Square Tower 1
8 Marina View
#01-05
Singapore 018960
Tel: +65 80874010
Facebook
Instagram
Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line)

Opening Hours:
Mon-Fri: 8am - 7pm
Sat-Sun: 9am - 6pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 4. Turn right and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit E. Walk to Marina View Road. Turn left onto Marina View Road. Walk down Marina View Road and walk to the destination. Journey time about 5 minutes. [Map]

Hey Kee HK Seafood @ Guillemard Road - Introduces 12 New Dishes and 2 Live Crabs Cooked in 18 Flavours For $88

Returning to Hey Kee HK Seafood, housed in the former Singapore Badminton Hall along Guillemard Road, feels a little like revisiting an old favourite with new surprises. This time round, the spotlight is not only on a refreshed line-up of dishes but also on a compelling crab promotion — two live crabs (approximately 500g each) prepared in your choice of 18 flavours for just $88.

Stir-Fried Crab with Black Truffle 4.5/5

One of the newest additions to the menu, the Stir-Fried Crab with Black Truffle, reimagines the familiar wok-fried crab with a luxurious twist. The kitchen uses a black truffle sauce sourced directly from Italy, layering it into the dish with precision rather than overwhelming the palate.

A generous amount of spring onions is first tossed in the wok, releasing their aromatic oils under intense heat. This step is crucial — it softens the sharpness of the truffle and coaxes out a more rounded, fragrant profile. The truffle sauce is then introduced, melding seamlessly with the aromatics before the crab is added.

Cooked using a high-heat “dry-frying” technique, the process intentionally reduces moisture, allowing the sauce to cling tightly to the shell while subtly infusing the naturally sweet crab meat. The result is a well-balanced dish where the truffle enhances rather than dominates. It’s an inventive flavour that works surprisingly well, offering something different without straying too far from the essence of a good crab dish.

The ongoing promotion of $88 for two crabs (available Monday to Friday, lunch and dinner, excluding weekends) makes this an even more attractive option. Diners can also opt for other flavours such as Typhoon Shelter, Curry, Sichuan Spicy, Braised Crab with Vermicelli, and Baked Ee-fu Noodles with Crab in Spicy Butter Cream Sauce.

Deep-Fried Eggplant 4.5/5

A standout among the new dishes is the Deep-Fried Eggplant ($16.80), featuring the rare Glacier Brinjal (冰川茄) from Yunnan. This heirloom variety is prized for its naturally low bitterness, minimal seeds, and remarkably dense yet velvety flesh. Deep-fried to achieve a delicate crisp exterior, each piece gives way to a pillowy-soft, almost creamy centre. The contrast in textures is further elevated by a glossy sweet-savoury glaze that coats the eggplant evenly, adding just enough richness without masking its natural sweetness. It’s the kind of dish that disappears quickly from the table — deceptively simple, yet highly addictive.

Temple Street Chicken with Spicy Chips 4.2/5

The Temple Street Chicken with Spicy Chips ($39.80) returns, now upgraded with even more attention to detail. Each chicken undergoes a meticulous preparation process — brined for close to five hours with lemongrass, ginger, garlic and salt, then air-dried for several hours to remove excess moisture. This results in a beautifully crisp, golden skin upon frying, while the meat remains tender and juicy within. The accompanying house-made chips are tossed in a bold, spicy seasoning that delivers a satisfying kick without being overwhelming. It’s a crowd-pleaser through and through — the kind of dish that appeals across all age groups, making it perfect for communal dining. Given its limited daily availability, pre-ordering is highly recommended.

Crab Roe Baked Rice 4.2/5

Rounding off the meal is the indulgent Crab Roe Baked Rice ($48), a dish that leans into richness and depth of flavour. The rice is first braised in a luxurious mixture of fresh crab roe, crab butter and milk, ensuring every grain is infused with the essence of the sea. It is then finished in a hot wok, creating a crisp, golden crust at the base reminiscent of traditional Guoba (锅巴). This adds a smoky aroma and a delightful crunch that contrasts beautifully with the creamy rice above. The dish is served with an additional crab roe sauce, generously packed with roe, crab meat and eggs, and topped with tobiko, spring onions and fried shallots. The interplay of textures — creamy, crunchy, and popping — makes this a satisfying finale. Do note that pre-ordering is advisable, especially during peak hours, as preparation takes at least 30 minutes.

Hey Kee HK Seafood continues to evolve while staying true to its strengths in wok-fired seafood. The new dishes demonstrate a willingness to innovate — particularly with the black truffle crab and premium ingredients like Glacier Brinjal — while maintaining the bold, familiar flavours diners expect. Coupled with the value-driven crab promotion, it’s a compelling reason to revisit, whether for a casual weekday indulgence or a hearty group meal. With a good balance of creativity and execution, Hey Kee proves that even classic seafood concepts can still surprise.

Note: This is an invited tasting.


Hey Kee HK Seafood
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
Facebook
Instagram
Nearest MRT: Kallang (EW Line), Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk to the destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to the traffic junction at Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Lime Restaurant @ PARKROYAL COLLECTION Pickering Singapore - The Lobsterfest Returns, Spanning Both Local and International Flavours

Lobsterfest returns to Lime Restaurant at PARKROYAL COLLECTION Pickering Singapore, bringing back its extravagant buffet dedicated to one of the ocean’s most prized delicacies. Available exclusively for dinner from 6 July to 6 September 2026, this year’s edition showcases lobster prepared in a multitude of styles, spanning both local and international flavours.

Seafood On Ice station

We kicked off the feast at the impressive Seafood On Ice station, where fresh Boston Lobsters took centre stage alongside an abundant selection of premium seafood, including Korean Snow Crab and other chilled favourites.

Langoustine Parmesan Wheel Risotto

Boston Lobster Thermidor

Among the live stations, the creamy Langoustine Parmesan Wheel Risotto was an indulgence, with sharp Parmesan accenting its creaminess, while the Boston Lobster Thermidor proved to be a crowd favourite. The rich cheesy sauce slathered atop boosted the textural enjoyment of the lobster meat.

Sarawak White Pepper Lobster

Indonesian Lobster Curry

The buffet also celebrates the vibrant flavours across the region with hearty creations such as Sarawak White Pepper Lobster, Indonesian Lobster Curry, and Lobster Claypot Biryani.

Lobster Claypot Biryani

The latter was particularly memorable, featuring fragrant, spice-laden rice that was wonderfully moreish.

Pickering Lobster Laksa

The Pickering Lobster Laksa didn’t disappoint. The laksa gravy was robust and aromatic, delivering plenty of depth to the dish.

Lobster Claw and Sotong Masak Hitam

Over at the signature Peranakan station, the standout dish was the Lobster Claw and Sotong Masak Hitam. The rich, inky squid gravy lent deep umami and briny notes that beautifully complemented the sweetness of the lobster.

LOBSTERFEST AT LIME Buffet Dinner
6 July to 6 September 2026
Monday to Thursday: 6:00pm - 9:30pm
Friday to Sunday: First seating: 6:00pm - 8:00pm, Second seating: 8:30pm - 10:30pm

Dinner Buffet: S$138++ per adult (Monday–Thursday) | S$148++ per adult (Friday–Sunday, Eve of Public Holidays & Public Holidays)
Children aged 6–12 years dine at 50% of the adult price.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
Facebook
Instagram
Website
Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to the destination. Journey time is about 8 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - Gourmet Lobster & Sri Lankan Crab Delicacies Return

Singapore Marriott Tang Plaza Hotel’s Wan Hao Chinese Restaurant welcomes back its popular Gourmet Lobster & Sri Lankan Crab Delicacies menu, showcasing luxurious creations made with sustainably sourced Western Australian Rock Lobster and Sri Lankan Crab.

Available from now till 30 September 2026, diners can look forward to an exciting selection of handcrafted dim sum during lunch, alongside Cantonese à la carte specialities available throughout the day.

Lobster Ingot Dumpling with Gold Leaf 3.5/5

We began with a trio of dim sum dishes, starting with the Lobster Ingot Dumpling with Gold Leaf ($15 for 2 pieces). The dumpling featured a plump chunk of lobster wrapped in a thin skin, though we wished the lobster’s natural sweetness came through more distinctly.

Deep-Fried Lobster with Century Egg Spring Roll 3.5/5

Next was the Deep-Fried Lobster with Century Egg Spring Roll ($15 for 2 pieces). We enjoyed the contrast in textures, though we felt an accompanying dipping sauce would have better tied the flavours together.

Baked Crispy Crumb Singapore Chilli Crab Bun 3.5/5

The Baked Crispy Crumb Singapore Chilli Crab Bun ($12 for 2 pieces) offered a local twist, with a lightly crisp crumb coating and chilli crab filling.

Bird’s Nest with Crab Meat in Hairy Crab Stock 4.5/5

From the à la carte menu, the Bird’s Nest with Crab Meat in Hairy Crab Stock ($50 per portion) was a standout. Served bubbling hot in a stone pot, the premium bird’s nest and chunky crab meat came in a generous portion, while the silky hairy crab broth was deeply savoury and comforting. The stone pot also kept the dish warm throughout the meal.

Baked Lobster with Black Truffle Cheese Sauce 4.2/5

The Baked Lobster with Black Truffle Cheese Sauce ($25 per 100g) was another highlight. The sweet and succulent lobster paired well with the rich black truffle cheese sauce, resulting in an indulgent yet balanced combination.

Live Crab with Preserved Yellow Chilli Paste and Glass Noodle in Claypot 3.5/5

The Live Crab with Preserved Yellow Chilli Paste and Glass Noodle in Claypot ($20++ per 100g) featured fresh crab tossed with fried garlic, pearl onions, ginger and glass noodles in a preserved yellow chilli paste. The flavours were bold and aromatic, though we found the seasoning a little too salty and tangy for our liking. We also wished the crab was slightly larger.

Other highlights from the seasonal menu include the Wok-Fried Live Crab with Shallot and Garlic in “Sha Cha” Sauce, Steamed Live Crab with Minced Pork Chop and Premium Preserved Radish Paste, Wok-Fried Lobster with Trio Onion in Green Peppercorn Sauce, and Wok-Fried Rice Noodle with Live Lobster in Crab Roe Sauce.

Red Bean Glutinous Rice Ball coated with Pistachio and Matcha 4/5

Moving to desserts, the Red Bean Glutinous Rice Ball coated with Pistachio and Matcha ($15 per portion) pleasantly surprised us. The glutinous rice ball was soft and chewy, while the red bean filling was lightly sweetened. The pistachio and matcha coating added a subtle nutty and earthy finish.

Deep-Fried ‘Musang’ King Durian Spring Roll 3.5/5

The Deep-Fried ‘Musang’ King Durian Spring Roll ($18 for 4 pieces) was fried to a lovely golden crisp, giving way to a rich and oozy Musang King durian filling. We did find parts of the spring roll skin slightly too thick, but otherwise it made for a satisfying contrast in texture.

Bird’s Nest with Almond Cream, served in Mini Pumpkin 4.2/5

The Bird’s Nest with Almond Cream, served in Mini Pumpkin ($88 per person), was a comforting and nourishing dessert to end the meal. The silky almond cream was smooth and fragrant, complemented by a gentle sweetness from the pumpkin.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣) and a good cup of matcha latte. 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
Facebook
Instagram
Website
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]