Ce Soir Restaurant @ Portsdown Road — Where Childhood Memories Meet Modern Asian Fine Dining

An evening at CE SOIR feels like stepping into a quiet, deeply personal memory - one shaped by heritage, craftsmanship, and restraint. This modern Asian fine-dining experience is refined by Japanese sensibilities yet anchored in nostalgia, drawing on Chef Seth Lai's kampong childhood in Teluk Intan, Malaysia. Memories of gathering eggs, seaside markets, and home-cooked meals unfold gently across the menu, each course reading like a page from his culinary journal.

Tucked away atop a colonial black-and-white bungalow along Portsdown Road, CE SOIR is an intimate destination helmed by Chef Seth Lai, winner of the MICHELIN Guide Young Chef Award 2024. The restaurant offers an 8-course dinner menu priced at $228++ per person, designed to surprise without overwhelming.

Sparking Tea

The Sparkling Tea was an elegant way to begin, remarkably champagne-like, with delicate tea aromatics and a gentle effervescence. Light, fragrant, and not overly sweet, it set a refined tone for the meal ahead.

1st Snack - Obsiblue Prawn, Kinkan, Shiso 3.8/5

2nd Snack – Ankimo, Mandarin, Hazelnut 4.2/5

3rd Snack – Wagyu, Green Mango, Kaffir Lime 4/5

The meal began with three beautifully plated snacks, served together on a platter, each bite offering a distinct contrast in texture and flavour. While all three were enjoyable, the standout for me was the Ankimo. Beneath a delicate orange jelly hid rich monkfish liver, balanced cleverly by mandarin and hazelnut.

The Wagyu snack was another pleasant surprise, where the acidity of green mango and the fragrance of kaffir lime cut through the richness, leaving us wanting more.

Kanpachi 4/5

An elevated sashimi course featuring Kanpachi (Greater Amberjack) paired with crunchy rose apple, finger lime zest, and sesame. A subtle touch of prawn paste was introduced to evoke the familiar flavours of local rojak. It was a thoughtful reinterpretation that is familiar yet refined.

Wintermelon 5/5

This dish earned a rare full score from me. The Wintermelon soup arrived with an intense, mesmerising smoky aroma. Chef Seth shared that the pork belly used in the soup was smoked 8–9 times, 30 minutes each session, before being simmered together with peanuts, octopus and Zuwaigani (snow crab) for 12 hours. The result was deeply layered and comforting, with flavours that lingered long after each sip. Truly unforgettable.

Sawara 4/5

The Sawara (Spanish mackerel) sparked mixed feelings; the texture was unexpectedly delicate, almost poached, despite being grilled. It was a texture I had never experienced with mackerel before.
Interestingly, the highlight of the dish turned out to be the Hakusai (napa cabbage) on the side, grilled and layered with mushroom XO sauce, mussels and topped with fried beancurd skin. A tamarind sauce added a gentle tartness that tied everything together beautifully.

Signature Seaweed Bread 4.5/5

The homemade Signature Seaweed Bread is so good, we asked for seconds. Made with three types of seaweed, glazed with star anise, and finished with a sprinkle of sea salt. The bread was pillowy-soft inside, with a light crust on the outside. Best enjoyed immediately while hot.

Lobster 4.5/5

Served alongside the bread — and rightly so — this Lobster dish encouraged us to mop up every last bit of sauce. The flavour combination was unexpected yet harmonious: Tang Oh, chickpea miso, roasted kelp and yellow wine. It's one of those sauces that's difficult to describe, but impossible to forget.

Magret Duck 3.8/5

By this point, we were already about 70% full. The Magret Duck was the only dish that didn't quite resonate with me. While the duck was tender and well marinated, it leaned slightly gamey for my taste, and the Angelica root sauce lacked a stronger punch.

An optional $38 top-up for Kagoshima A4 Wagyu is available for diners who prefer an alternative.

South African Abalone 5/5

The last savoury course was a showstopper. South African Abalone, slow-cooked for 5 hours before grilling, achieved a beautifully tender texture. It was served alongside a comforting "fried porridge" made with 5 Grains, Sakura Ebi and Kyoto-style cucumbers for crunch. It's more like claypot rice for us, but either way, this is really delicious!

The table-side service of the rice had us salivating even before it was plated. Chef Seth joked that he salivates every time he prepares it too, and we understand why. The charred aroma and flavour were outstanding.

Nashi Pear 3.8/5

Dessert began with a modern interpretation of Cheng Tng. Osmanthus biscuit sat atop a parfait, paired with Nashi Pear, red date ice cream, candied cashew and a calamansi-brandy sauce. The matcha "leaf" added a visual flourish, while the sauce provided a gentle tang.

Black Sesame & Maltose 4/5

Inspired by the Malaysian snack Heong Peah, this Black Sesame & Maltose dessert captured its signature contrast with flaky, crunchy pastry with a sticky maltose centre. The addition of black sesame added depth without overpowering.

Kaya-Misu 4.8/5

We were glad to save this for last. Kaya-Misu featured homemade pale-green kaya and mascarpone, filled into a choux pastry and topped with a cocoa tuile. Chef Seth uses Marsala wine for the tiramisu tradition, which surprisingly paired beautifully with kaya. A comforting yet elegant finale.

CE SOIR is a reservations-only restaurant offering lunch and dinner, with a seasonal menu that changes every 3 to 4 months. The dining room is intimate, and the team is lean, but service is warm, genuine, and thoughtfully paced.

What I truly enjoyed was how fun the experience felt. Each dish became a little guessing game, where you tried to identify the inspiration, memory, or familiar flavour behind it before the story unfolded. The experience is enhanced by a charming jotter booklet, complete with illustrations and written narratives for every course, allowing diners to journey through Chef Seth's memories alongside the meal.

It's rare to find fine dining that feels this engaging and personal without being overwhelming. CE SOIR manages to be refined yet relaxed, thoughtful yet playful. Truly a place where storytelling, flavour and emotion come together beautifully.

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


Ce Soir Restaurant
5B Portsdown Road
Unit 01-03
Singapore 139311
Tel: +65 9177 9993
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Nearest MRT: One-North (CC Line)

Opening Hours:
Wed: 630pm - 11pm
Thu-Sun: 12pm - 3pm, 630pm - 11pm
(Closed on Mon-Tue)

Direction:
1) Alight at One-North MRT station. Take Exit B. Walk to the bus stop opposite One-North MRT station (Stop ID 18151). Take bus number 191. Alight 3 stops later. Walk to the destination. Journey time is about 8 minutes. [Map]

Lan Xiang Ban Mian @ Bukit Merah Central Food Centre - Comforting Handmade Bowl of Noodles

Lan Xiang Ban Mian is a well-loved ban mian stall at Bukit Merah Central Food Centre, known for its handmade noodles, flavourful broth, and generous portions at wallet-friendly hawker prices. Its popularity is evident from the steady lunchtime queues, filled with loyal regulars who keep coming back for its comforting bowls of noodles. I decided to drop by for lunch on a weekend afternoon to see what the hype was about.

Ban Mian Soup 4.5/5

The handmade noodles are the highlight here, boasting a delightful chewy texture with just the right bite. The Ban Mian Soup ($4.50) is addictively viscous, savoury and lightly sweet, clearly enriched by the slow-simmered ikan bilis broth. One standout component is the well-seasoned, tender, juicy marinated minced pork ball, which adds depth and satisfaction to every spoonful.

Mee Hoon Kway Soup 4.5/5

Equally impressive, the Mee Hoon Kway Soup ($4.50) features hand-torn noodles that are silky yet substantial, soaking up the rich broth beautifully. Each bowl delivers the same comforting balance of flavours, making it an excellent alternative for those who prefer broader noodle sheets.

Beyond ban mian and mee hoon kway, Lan Xiang Ban Mian also offers a wide selection of noodle options such as bee hoon, mee sua, yee mian and even Maggie mee. Diners can further customise their bowls with different flavours, including prawn, chicken, sliced fish and tom yum. With its consistency, value and hearty flavours, it’s easy to see why this stall remains a Bukit Merah favourite.


Lan Xiang Ban Mian
Bukit Merah Central Food Centre
163 Bukit Merah Central
#02-06
Singapore 150163
Nearest MRT: Commonwealth (EW Line), Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 11am - 7pm
Sat-Sun: 11am - 2pm

Direction:
1) Alight at Commonwealth MRT station. Take Exit B or C. Walk to the bus stop at Commonwealth MRT station (Stop ID 11169). Take bus number 147 or 196. Alight 9 stops later. Take the overhead bridge and cross the road. Walk to the destination. Journey time is about 20 minutes. [Map]

2) Alight at Harbourfront MRT station. Take Exit D. Walk to the bus stop opposite Vivocity (Stop ID 14119). Take bus number 855. Alight 7 stops later. Walk to the destination. Journey time is about 18 minutes. [Map]

The Drunken Chef Private Dining - Affordable Home Private Dining with Comforting Chinese Classics

The Drunken Chef by Sherine Chua is one of the newest additions to the home private dining scene, offering a Chinese cuisine menu at $98 per pax, making it one of the most affordable options currently available. The experience focuses on comforting, well-executed dishes that feel familiar yet thoughtfully prepared, making it ideal for intimate gatherings and family-style celebrations.

We started with the Marinated Tomatoes, a refreshing opener that delivered a pleasant balance of sweetness and tanginess. Light and appetising, it gently whetted our appetite and set the tone nicely for the upcoming feast.

Braised Beef Shin & Tripe 4.5/5

One of the highlights was the Braised Beef Shin & Tripe. Both components were well infused with the rich braising sauce. The beef shin was tender and flavourful, while the tripe retained a delightful chewy bite. A gentle hint of spiciness helped lift the overall flavour profile, making this a satisfying and robust dish to start the meal.

Drunken Chicken 4/5

The Drunken Chicken was tender and well-cooked, though it felt slightly restrained in terms of the Chinese wine aroma and flavour. A more generous hand with the alcohol could have elevated the dish further, giving it the signature fragrance that drunken chicken lovers would expect.

Kam Heong Clams 5/5

The Kam Heong Clams stood out with their bold aromatics. The sweet and juicy clams were beautifully coated in a fragrant, punchy sauce that paired exceptionally well with rice. The sauce was so addictive that it was impossible not to drizzle it generously over our bowls, savouring every last drop.

Sio Bak 4.8/5

A clear crowd favourite at the table was the Sio Bak. It had been a while since I encountered this style of roast pork, featuring an addictive, crispy, almost biscuity skin. It immediately brought to mind the roasting technique of 88 Hong Kong Roast Meat Specialist, delivering both nostalgia and satisfaction with every bite.

Cai Poh Steamed Snapper 4.5/5

The Cai Poh Steamed Snapper was simply and skilfully executed. Steamed to perfection, the fish remained moist and tender, while the preserved radish and soy sauce enhanced and highlighted the natural sweetness of the fish meat without overpowering it.

Kai Shui Bai Cai 4.2/5

At first glance, the Kai Shui Bai Cai may look humble and unassuming, but simple dishes often require the most finesse. This was done excellently — clean, light, and delicious, allowing the vegetable's natural sweetness to shine through.

Seafood Pao Fan 4.5/5

The undeniable highlight of the dinner was the Seafood Pao Fan. Even before it arrived at the table, the rich crustacean aroma wafted out from the kitchen. Once served, the fragrance intensified, drawing everyone in. The robust seafood flavours paired with fluffy rice created a dish that was both hearty and deeply comforting, making it a memorable centrepiece of the meal.

Gui Hua Gao 4.2/5

To end on a sweet note, we were served Gui Hua Gao (Osmanthus Jelly). The gentle sweetness and floral fragrance of osmanthus were complemented by crunchy chestnuts and wolfberries, offering a light yet satisfying conclusion to the meal.

Overall, The Drunken Chef by Sherine Chua delivers a value-driven home private dining experience with comforting Chinese dishes that resonate with warmth and familiarity. At $98 per pax, it presents an accessible entry point into the private dining scene, especially for those seeking honest flavours and a hearty communal dining experience.


The Drunken Chef Private Dining
Dover Parkview
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Nearest MRT: Buona Vista (CC, EW Line)

Bomul Samgyetang @ Chijmes - Singapore’s Largest Range of Korean Organic Chicken Soups

Korean comfort food lovers, there’s a new spot to bookmark at CHIJMES. BOMUL Samgyetang has officially opened its doors, bringing with it Singapore’s largest dedicated selection of samgyetang — the iconic Korean ginseng chicken soup prized for its nourishing and restorative qualities. Specialising exclusively in this traditional dish, BOMUL presents 10 thoughtfully curated variations, ranging from collagen-boosting, detoxifying broths to indulgent modern interpretations such as black truffle samgyetang.

Each bowl arrives like a warm embrace on a cool day — a whole organic chicken gently slow-simmered in a fragrant hanbang herbal broth brewed from over 18 medicinal ingredients. The result is a deeply comforting soup that feels both hearty and therapeutic, delivering wellness one spoonful at a time.

Energy Samgyetang

We began with the Energy Samgyetang ($36), which leans towards subtlety and balance. Infused with 100% Korean perilla, the broth carries a gentle nuttiness with soft, savoury undertones. The perilla adds an aromatic lift without overpowering the soup, much like a quiet supporting note that enhances the overall harmony. Light yet intensely flavourful, this bowl is ideal for those seeking nourishment without heaviness.

Rejuvenation Samgyetang

The Rejuvenation Samgyetang ($36) takes on a richer profile with the addition of aged black garlic. Slow-cooked to coax out its natural sweetness, the garlic lends the broth layers of caramelised depth, adding warmth and complexity. It’s a comforting, soul-soothing bowl — the kind that feels especially restorative after a long day.

Spicy Cure Samgyetang

For those who enjoy a fiery kick, the Spicy Cure Samgyetang ($32) delivers bold flavours that truly live up to its name. Brewed with extra-spicy chilli peppers, the soup packs a satisfying heat, while chives and enoki mushrooms add freshness and crunch. This is the bowl to order when you need something invigorating — like a culinary wake-up call that clears the senses.

Vitality Samgyetang

The most luxurious of the lot is the Vitality Samgyetang ($40), prepared with rare black ginseng that has undergone the traditional “Nine Steaming and Nine Drying” (kujeungkupo) process. The broth is more profound, more intense, with a refined herbal bitterness that lingers pleasantly. Said to enhance circulation and energy levels, this bowl feels like a premium tonic — robust, grounding, and unapologetically medicinal.

Spicy Chicken Feet

To complement the soups, BOMUL also offers a solid range of Korean classics and sides. The Spicy Chicken Feet ($18) are stir-fried in a fiery, glossy sauce that clings to every bite, delivering both heat and addictive umami.

Seafood Pancake

The Seafood Pancake ($25) is crisp on the outside and generously studded with fresh seafood, making it a reliable crowd-pleaser with each savoury mouthful.

Duck and Chicken Ddukgalbi

The Duck and Chicken Ddukgalbi ($22) pairs tender duck and chicken breast with chewy rice cakes, all glazed in a savoury-sweet sauce and finished with crushed peanuts for added texture.

Pumpkin Samgyejuk

For something gentler, the Pumpkin Samgyejuk ($25) offers a naturally sweet Korean pumpkin porridge that’s smooth, comforting, and packed with vitamins and fibre — perfect as a light meal or shared side.

Maesaengi Abalone

The Maesaengi Abalone Samgyejuk ($29) is richer and more luxurious, enriched with fresh abalone and nutrient-dense maesaengi seaweed, resulting in a bowl that feels both indulgent and nourishing.

With its focused dedication to samgyetang and an impressive range that spans both tradition and innovation, BOMUL Samgyetang positions itself as a destination for those seeking Korean comfort food with a wellness-driven approach. Whether you’re after gentle nourishment or a robust herbal boost, there’s a bowl here that feels thoughtfully crafted for the occasion.

Note: This is an invited tasting.


Bomul
Chijmes
30 Victoria Street
#01-11/12
Singapore 187996
Tel: +65 9232 3838
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sun: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the intersection to Chijmes. Journey time is about 5 minutes. [Map]