Baia @ Esplanade Mall - Rooftop Dining with Marina Bay Views and Mediterranean Fare Under $30

Baia at Esplanade Mall is a rooftop dining lounge bar by the ilLido Group. It has recently revamped its menu, introducing a refreshed lineup of Mediterranean dishes available for both lunch and dinner. The menu is thoughtfully structured, spanning bar bites, starters, mains, and desserts, with concise selections for each course. All food and cocktails are kept under $30, alongside a rotating three-course weekday lunch set ($28++), which further enhances its appeal for daytime dining.

Hamachi Tartare 4.5/5

We started with an elegantly plated Hamachi Tartare ($16), topped with salmon pearls. The dressing was vibrant and herbaceous, with acidity, and the saltiness of the ikura complemented the diced hamachi, creating a bright and tantalising start.

Duck Samosas 4.8/5

Moving on to richer flavours, we had the Duck Samosas ($18) with whipped foie gras and pistachios, as well as the Mezze Platter ($24). The duck filling in the samosas was deeply satisfying, reminiscent of a duck rillette. At the same time, the slightly funky whipped foie gras was velvety and luscious, adding depth and mouthfeel to each bite.

Mezze Platter 5/5

The Mezze Platter was particularly moreish, featuring six distinct dips — from whipped feta and avocado hummus to muhammara (roasted red pepper dip), baba ganoush, and tzatziki with olives and pickled peppers. Each component was vibrant and flavourful, making the platter highly addictive. The pita, aromatic and fluffy, is worth an additional order ($8) to fully enjoy the dips.

Pacific Halibut 3.8/5

For mains, the Pacific Halibut ($26) was served with pumpkin bisque and topped with maitake mushrooms. While the fish fillet was rather bland, the pumpkin bisque lent a subtle crustacean sweetness, while the maitake added a pleasant chew and earthy depth.

Grilled Octopus 4.5/5

The Grilled Octopus ($29) came glazed with a lip-smacking cowboy butter, a compound butter zingy with garlic, Dijon mustard, lemon juice, and spices such as smoked paprika, cayenne, and chilli flakes. The octopus was well-executed with a nice char, and the addition of Brussels sprouts provided a delectable textural bite and balance to the dish.

Knickerbocker Glory 5/5

Dessert was a satisfying throwback in the form of a Knickerbocker Glory ($18). Originating in the 1920s, this classic layered ice cream sundae is traditionally served in a tall conical glass with a long spoon and is particularly popular in Great Britain and Ireland, I learnt. Baia’s version struck a nice balance of sweetness and fruitiness, layered with fresh cream, vanilla ice cream, mango, and raspberries, and topped with mini cheesecakes and macarons for an indulgent finish.

Baia offers a relaxing view of Marina Bay paired with a beautifully designed interior, making it well-suited for both daytime and evening dining. Their cocktail menu is also worth exploring, featuring a mix of familiar classics and creative house signatures.

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.


Baia
Esplanade Mall
Level 4
8 Raffles Avenue
Singapore 039802
Tel: +65 9173 8182
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Sun-Mon: 1130am - 12midnight
Tue-Thu: 1130am - 1am
Fri-Sat: 1130 - 2am

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to the destination. Journey time is about 8 minutes. [Map]

Lo Hey HK Seafood @ One Holland Village - Launches Cantonese Sizzling Claypot Series and Hairy Crab Roe Noodles

In celebration of its first anniversary, Lo Hey HK Seafood at One Holland Village unveils its new Cantonese Sizzling Claypot Series, a line-up of over 20 cook-to-order dishes inspired by the comforting, high-heat claypot cooking found in Hong Kong’s neighbourhood dai pai dongs. Each dish is fired to order, arriving at the table bubbling and aromatic, capturing the essence of wok hei within the confines of a claypot.

Signature Hairy Crab Roe Noodles 4.2/5

Leading the new additions is the Signature Hairy Crab Roe Noodles ($22.80). Cloaked in a thick, golden sauce made from a generous blend of hairy crab roe and meat, equivalent to about three crabs per portion, the noodles are luxuriously coated in a buttery, velvety emulsion. The sauce delivers a deep umami richness with a natural sweetness from the roe, creating an indulgent, almost creamy finish. Midway through, a drizzle of the accompanying black vinegar works wonders, cutting through the richness with a gentle acidity that lifts and refreshes the palate.

Double Boiled Coconut Chicken Soup 4.5/5

The Double Boiled Coconut Chicken Soup ($14.80) offers a soothing contrast. Served within a whole young coconut, the broth is a harmonious blend of naturally sweet coconut water and slow-simmered chicken stock, lightly infused with Chinese herbs. The result is a clear yet flavourful soup that is both nourishing and refreshing, with tender chicken pieces nestled within. The natural sweetness from the coconut remains clean and restrained, complementing rather than overpowering the savoury depth of the broth.

Claypot Black Pepper Angus Beef Slices 4.5/5

Among the claypot highlights, the Claypot Black Pepper Angus Beef Slices ($24.80) impresses with both aroma and texture. Served sizzling hot, the beef slices are tender with lightly caramelised edges from the intense heat of the claypot. The black pepper sauce is robust yet balanced, aromatic and savoury without excessive heat, allowing the natural flavours of the beef to shine through.

Sizzling Chicken Claypot with Ginger 4/5

The Sizzling Chicken Claypot with Ginger ($16.80) distinguishes itself by using sand ginger instead of the usual old ginger. This lends a warmer, more rounded fragrance that is savoury rather than sharp. The chicken benefits from the searing heat of the claypot, achieving lightly crisped edges while remaining succulent and juicy within.

Claypot Squid with Shiso Leaf 4.5/5

Equally noteworthy is the Claypot Squid with Shiso Leaf ($18.80). The squid is expertly scored and flash-cooked at high temperatures, resulting in a tender yet pleasantly bouncy texture with lightly charred edges. The inclusion of shiso leaf adds a unique dimension: its bright, herbaceous notes, with hints of mint and citrus, cut through the savoury sauce, elevating the dish beyond the usual zi char rendition.

Tai O Shrimp Paste Choy Sum 4/5

For vegetables, the Tai O Shrimp Paste Choy Sum ($14.80) delivers a punchy balance of flavours. The greens retain their crunch and natural sweetness, while the fermented shrimp paste imparts a bold, umami-laden depth. Slight caramelisation from the claypot further enhances the savoury profile.

Salted Egg Japanese Pumpkin in Claypot 4.2/5

The Salted Egg Japanese Pumpkin in Claypot ($12.80) showcases the use of kabocha pumpkin, prized for its naturally sweet, chestnut-like flavour and firm texture. The salted egg yolk sauce clings beautifully to each piece, its buttery and savoury richness complementing the pumpkin’s earthy sweetness. Subtle hints of chilli and curry leaves add just enough complexity to keep the dish from becoming overly rich.

Claypot Pork Belly with Pickled Chillies 4.2/5

For something more robust, the Claypot Pork Belly with Pickled Chillies ($16.80) offers a satisfying interplay of flavours. Thinly sliced pork belly is seared until lightly charred, with the fat rendered to a melt-in-the-mouth consistency. The pickled chillies introduce a tangy, vinegary brightness with a hint of fermentation, effectively cutting through the richness and refreshing the palate.

Claypot Lemongrass Prawn Balls 4.5/5

Rounding off the highlights is the Claypot Lemongrass Prawn Balls ($22.80). Generously sized prawn balls are flash-seared to achieve a lightly crisp exterior while retaining a juicy, springy interior. Bruised lemongrass releases fragrant citrusy oils into the claypot, infusing the dish with a bright, floral aroma that lingers enticingly.

Overall, Lo Hey’s Cantonese Sizzling Claypot Series delivers both variety and finesse, capturing the spirit of Hong Kong-style claypot cooking with well-executed techniques and thoughtful flavour pairings. The dishes excel in showcasing the interplay of high heat, bold aromatics, and comforting textures, making this a satisfying and timely addition to the restaurant’s menu.


Note: This is an invited tasting.


Lo Hey HK Seafood
One Holland Village
#03-22/23/24
7 Holland Village Way
Singapore 275748
Tel: +65 6592 2699
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to the destination. Journey time is about 5 minutes. [Map]

Labyrinth @ Esplanade Mall - Unveils a Thoughtfully Curated 12th Anniversary Menu Rooted in Produce and Heritage

Celebrating its 12th anniversary this April 2026, Restaurant Labyrinth continues to push the boundaries of modern Singapore cuisine under the direction of Chef Han Li Guang, alongside Chef de Cuisine Zee Chan and Senior Sous Chef James Ngoi. Building on last year’s “Singapore Cuisine without Borders”, the latest menu refines Chef Han’s minimalist philosophy — an exploration anchored on Produce, Heritage, and Minimalism. Rather than reconstructing or replicating tradition, the kitchen embraces the essence of familiar flavours, distilling them into dishes that are clean, precise, and quietly expressive.

Sup Tulang, Oxtail Mandu 4.2/5

The journey begins with Sup Tulang, Oxtail Mandu, a refined and thoughtful opener. The dish presents a clear, consommé-style broth that carries surprising depth, drawing inspiration from the robust flavours of sup tulang while incorporating a gentle tang reminiscent of beef sinigang. The acidity lifts the palate, preparing it for the courses ahead. Instead of the traditional bone, a delicate mandu encases slow-braised oxtail, its gelatinous richness balanced by the broth’s lightness. A piece of creamy marrow completes the composition, echoing the indulgence of the original dish in a far more elegant form.

Prata, Lamb, Raita 4.2/5

Next is Prata, Lamb, Raita, a playful take on the quintessential roti prata. Here, the familiar flatbread is transformed into a crisp, multi-layered pastry tower. Within, tender braised lamb is infused with warm spices, delivering a rich and aromatic bite. A luscious egg yolk crowns the dish, adding a silky element that ties together the crisp pastry and deeply flavoured filling.

Sawara, Roti Jala 4.5/5

The seafood course, Sawara, Roti Jala, draws inspiration from fish head curry. The use of Japanese sawara introduces a clean, buttery profile, allowing the fish to take centre stage. The curry, laced with tamarind, brings a balanced interplay of acidity and spice that cuts through the natural oiliness of the fish. Paired with soft, lacy roti jala, the dish evokes the comforting ritual of dipping bread into curry, elevated through refined textures and technique.

Zuwaigani Chilli Crab Pie 4.2/5

A highlight arrives in the form of Zuwaigani Chilli Crab Pie, a clever reinterpretation of Singapore’s iconic chilli crab. Encased in a thin, shatteringly crisp shell, the filling features sweet, delicate snow crab coated in a tangy chilli crab sauce with subtle notes of plum and pickle. By eliminating the need for shell-cracking and reimagining mantou as a light pastry, the dish delivers all the familiar flavours in a neat, indulgent bite.

Coffee Brioche 4.5/5

The Coffee Brioche follows, offering a warm, comforting interlude. Inspired by local coffee buns, the brioche is airy and buttery, topped with a crackly coffee-infused crust that adds a gentle sweetness and textural contrast. It serves as both a nostalgic nod and a transition into the subsequent courses.

Shima Aji, Stingless Bee Honey 4.5/5

The menu then shifts to lighter, more delicate expressions with Shima Aji and Stingless Bee Honey. Sliced sashimi-style and arranged like a blossoming flower, the Japanese striped jack is paired with a refreshing watermelon broth. The addition of stingless bee honey introduces floral and citrus notes, creating a natural dressing that enhances the fish’s clean sweetness while maintaining a refined balance.

Kabu, Pidan Quail Egg 5/5

Following that is the Kabu, Pidan Quail Egg, an elegant interpretation of century egg congee. The creamy base of kabu (turnip) offers a natural sweetness, lifted by subtle acidity from rice vinegar and mirin. The pidan-style quail egg provides a familiar umami depth, while accents of pickled ginger and Sarawak pepper add complexity and gentle spice.

Spaghettoni, Abalone 5/5

The Spaghettoni, Abalone showcases Chef Han’s mastery in reinterpretation, drawing from mee rebus. Al dente spaghettoni replaces traditional noodles, coated in a velvety, nutty gravy enriched with abalone liver. Thin slices of abalone contribute a delicate oceanic sweetness and a pleasing bite, resulting in a dish that is both comforting and refined.

Amadai, Inaniwa Somen 5/5

Equally compelling is the Amadai, Inaniwa Somen, inspired by Teochew fish soup. The broth, simmered from fish bones and enriched with a trio of Chinese wines, is deeply flavourful yet remarkably clean. The silky Inaniwa somen provides an elegant texture, while the tender amadai completes a dish that feels both soothing and sophisticated.

French Poulet, Chicken Rice Donabe 4.2/5

The main course, French Poulet, Chicken Rice Donabe, is a heartfelt tribute to Singapore’s national dish. The chicken is presented in two styles — poached breast and roasted thigh — highlighting both tenderness and depth of flavour. Beneath it lies a bed of Koshihikari and long-grain rice cooked in a donabe, infused with chicken fat, ginger, and pandan. The prized socarrat crust adds a layer of texture, making each bite deeply satisfying.

Jerusalem Artichoke, Black Truffle 5/5

Dessert begins with Jerusalem Artichoke, Black Truffle, a creative reimagining of orh nee. The use of artichoke instead of yam is surprisingly convincing, delivering a familiar earthy sweetness. Paired with artichoke chips, foam, shallot ice cream, and gingko nuts, the dish balances innovation with nostalgic flavours.

Kaya ‘Toast’ 4.5/5

The Kaya ‘Toast’ follows, presenting a visually deceptive take on the beloved breakfast staple. What appears to be toast is, in fact, a delicate meringue sandwiching housemade kaya and rich Bordier butter. It captures the essence of kaya toast while showcasing technical finesse.

Milo Dinosaur 4/5

Finally, the experience concludes with the Milo Dinosaur, a lighter, more refined rendition made with coconut water, offering a nostalgic yet refreshing finish. Petit fours of Kueh Bolu, airy with a subtle banana note, round off the meal on a gentle, comforting note.

Kueh Bolu 4.5/5

At 12 years on, Restaurant Labyrinth demonstrates a quiet confidence in its craft. This latest menu is not about dramatic reinvention, but a thoughtful distillation of Singapore’s culinary identity — where restraint, technique, and respect for heritage come together in harmonious balance.

Note: This is an invited tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Wed-Thu: 630pm - 11pm
Fri-Sun: 12pm - 230pm, 630pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to the destination. Journey time is about 8 minutes. [Map]

Kai Garden @ Marina Square - Celebrate 10th Anniversary with New Creations and 50% OFF Selected Dishes

Kai Garden celebrates its 10th anniversary this year with a specially curated menu by Group Executive Chef Fung Chi Keung, showcasing both signature favourites and new creations featuring premium ingredients like crab roe and black truffle. Diners can enjoy 50% off one selected dish from the anniversary menu (with no minimum spend), making this a great time to revisit or experience the restaurant.

Steamed Crystal Dumplings w Morel Mushrooms 4/5

The Steamed Crystal Dumplings with Morel Mushrooms ($11.80) stood out for their delicate execution. The skin has a thin, almost mochi-like texture, giving it a slight chew while still feeling light. The filling is fresh and flavourful without being overpowering, allowing the earthy notes of the morel mushrooms to come through nicely.

Baked BBQ Honey Pork Pastry 4/5

A dim sum classic, the Baked BBQ Honey Pork Pastry ($9.80) delivers with its buttery, flaky crust. What I appreciated most was that the char siew filling wasn’t overly sweet, striking a nice balance that makes it easy to enjoy without feeling cloying.

Steamed Soup Dumplings with Crab Roe 4/5

The Steamed Soup Dumplings with Crab Roe ($12.80) may come across slightly premium, but the quality justifies it. Each dumpling is juicy, packed with umami and surprisingly not greasy. The vinegar served alongside is also worth mentioning! It’s not your typical sharp vinegar, but slightly sweet and ginger-infused, pairing beautifully with the dumplings and elevating the overall experience.

Braised Seafood Thick Soup in Stone Pot 4.5/5

The Braised Seafood Thick Soup in Stone Pot ($38) is generous and indulgent, loaded with premium ingredients such as sea cucumber, fish maw, dried scallops, and even bird’s nest. It’s rich, collagen-packed and served piping hot in a stone pot, making it both comforting and luxurious. This is a classic Cantonese soup done well.

Crab Roe with Pan-Fried Hor Fun 4.5/5

Crab roe dishes seem to be having a moment, and Kai Garden’s version with Pan-Fried Hor Fun ($48) is a solid one. The rice noodles have a nice wok hei, complemented by the savoury depth of cai poh and fish sauce before being topped with a luscious crab roe sauce. I particularly liked that it’s served over a flame, keeping the sauce warm, as it can develop a slightly fishy note once cooled. Portion-wise, it’s generous and easily shareable among 3–4 diners.

Black Truffle Roasted Chicken 5/5

The Black Truffle Roasted Chicken ($32/half) was a pleasant surprise and a clear standout. The skin is crispy, the meat tender and juicy, and the truffle aroma is subtle. The truffle profile is not overpowering, with a slight hint of Chinese herbal notes that adds depth. A well-balanced dish that feels indulgent without being heavy.

Kai Garden’s 10th anniversary menu brings together the restaurant’s strengths, refined Cantonese classics with a touch of modern luxury through ingredients like crab roe and black truffle. While the dishes lean towards a more polished, fine-dining profile, the 50% off promotion on selected dishes makes this an especially worthwhile time to visit and try some of their highlights. If you’re planning a meal here, I’d recommend going with a group so you can try a wider variety, especially the soup, hor fun and roasted chicken.

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


Kai Garden
Marina Square
6 Raffles Boulevard
#03-128A/128B
Singapore 039594
Tel: +65 62504826
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun: 11am - 4pm, 6pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B, C, or D. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]