Synthesis (食拿酒稳) @ Suntec City - An Inventive Dining Experience Inspired by Traditional Chinese Medicine

Blending the wisdom of Traditional Chinese Medicine (TCM) with modern culinary creativity, Synthesis offers a refreshing take on Asian fusion cuisine. Crowned Best Fusion Restaurant 2026, the restaurant takes familiar Asian flavours and reimagines them through inventive combinations, playful presentations and TCM-inspired elements.

The experience begins before you even step inside, with an eye-catching storefront reminiscent of a traditional Chinese medical hall, complete with shelves of herbs and ingredients. Interestingly, you can even pick up TCM-inspired gelato here! Beyond the intriguing facade lies a stylish restaurant and bar where traditional influences meet contemporary dining.

Fish Tartare Pani Puri 4/5

Inspired by the popular Indian street snack, Synthesis' Fish Tartare Pani Puri ($20 for 3 pcs) features Atlantic salmon, ahi tuna, tamarind curry crème, caviar, and curry leaf. The bite-sized creation brings together delicate seafood flavours with a subtle tanginess from the tamarind curry crème. Light and refreshing, it makes a lovely starter to kick off the meal, especially when paired with drinks.

Crispy Black Pepper Crab Popiah 5/5

A definite showstopper and one of my favourites of the evening, the Crispy Black Pepper Crab Popiah ($26 for 2 pcs) is a must-order! The popiah skin was beautifully crisp without being greasy, encasing generous fresh crab meat.

What made the dish even more memorable was the accompanying black pepper mousse, presented in an adorable crab-shaped dish. Solidified with dry ice, the mousse had an almost gelato-like texture, adding an unexpected, playful twist to the familiar black pepper crab flavours. I enjoyed it so much that I could easily eat the mousse on its own!

Binchotan-Grilled River Prawn 4/5

Topped with ikura and drizzled with a herbal beurre blanc, the Binchotan-Grilled River Prawn ($28 for 3 pcs) featured plump, fresh prawns complemented by a delicate, lightly flavoured sauce. While the seafood itself was enjoyable, I would have preferred a more pronounced smoky char from the binchotan grilling to add depth. The herbal beurre blanc was also relatively light on the palate, making it a more delicate offering than some of the bolder dishes we tried.

Truffle Carbonara “Suan Pan Zi” 5/5

Another standout of the evening was the Truffle Carbonara “Suan Pan Zi” ($28), a creative interpretation of the traditional Hakka yam abacus seeds. The homemade yam abacus seeds were coated in a rich, creamy black truffle sauce and topped with crispy burdock root for an added textural contrast.

The black truffle cream sauce was absolutely delicious and incredibly addictive, and it complemented the chewy texture of the yam abacus seeds beautifully. As much as I loved it, I would recommend ordering this to share, as the sauce's richness can get a little heavy after a while. Nevertheless, this is definitely one dish I would return for!

Sakura Chicken Poached Rice 4.2/5

Moving on to the mains, we tried the Sakura Chicken Poached Rice ($30 for regular, $44 for large), served in a collagen-rich 'Liu Wei' broth with dried scallops. The broth carried a comforting herbal flavour, complemented by tender pieces of chicken.

I particularly enjoyed the addition of puffed rice and egg floss, which added a delightful textural contrast to the otherwise soothing dish. Comforting and nourishing, this was a lovely way to balance out some of the richer dishes earlier in the meal.

Sereni-tea 3.8/5

We also tried the Sereni-tea ($24), the only hot cocktail on the menu. Combining ginseng gin, whiskey, honey date syrup and ginseng tea, this was an interesting departure from the usual chilled cocktails. The distinctive ginseng flavour takes centre stage, giving the drink a herbal character that stays true to the restaurant's TCM-inspired concept. If you enjoy the earthy, bittersweet notes of ginseng and have never tried a hot cocktail before, this is one worth considering.

Purple Qi 3.8/5

A visit to Synthesis wouldn't be complete without trying its intriguing selection of TCM-inspired cocktails. We started with the Purple Qi ($22), a visually captivating concoction featuring blue pea-infused tequila, vodka, passionfruit, Super Lime Juice and goji berry purée.

Served with a theatrical presentation, the vibrant purple cocktail certainly made an impression even before the first sip. With its unusual combination of ingredients and eye-catching presentation, it is a fun choice for those looking to explore something a little different from the usual cocktail offerings.

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


Synthesis (食拿酒稳)
Suntec City
Tower 4
3 Temasek Boulevard
#01-643
Singapore 038983
Tel: +65 9727 4649
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 2pm, 4pm - 1030pm

Direction:
1) Alight at Promenade MRT Station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - Unveils Refreshed Cantonese Menus with New Chef's Signature Set

Award-winning Cantonese restaurant Hai Tien Lo at Pan Pacific Singapore welcomes diners to explore its newly refreshed Set, À La Carte and Dim Sum menus. Helmed by Executive Chinese Chef Edden Yap and his culinary team, the refreshed offerings showcase the artistry of Cantonese cuisine, bringing together time-honoured cooking techniques, premium ingredients and contemporary interpretations alongside the restaurant's signature favourites.

For my visit, I tried the Hai Tien Lo Chef's Signature Menu ($238++ per person), a six-course dining experience with a minimum of two diners. The menu features a thoughtfully curated selection of seafood, premium meats and comforting Cantonese creations, offering a progression of flavours and textures throughout the meal.

Appetiser 4.5/5

We started with a trio of appetisers, each offering a different flavour profile and texture. The Sliced Crispy Barbecued Suckling Pig topped with Caviar delivered a satisfying crunch, with crisp skin and tender meat underneath, elevated by the caviar's delicate brininess. The Poached Cuttlefish with Garlic Chilli Sauce was refreshing and pleasantly chewy, with the garlic chilli sauce providing a punch of savoury heat. Rounding off the trio was the Chilled Cherry Tomato Marinated in Plum Jelly, which offered a refreshing sweet-tangy note to cleanse the palate. A lovely assortment of bite-sized starters to set the tone for the meal.

Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup 5/5

The next course was a comforting bowl of Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup, accompanied by abalone, sea whelk and dried scallop. Slowly double-boiled to extract the ingredients' essence, the broth was clear yet deeply flavourful, with a natural sweetness from the seafood. The Yunnan wild yellow mushrooms contributed an earthy aroma and depth to the soup, while the fish maw added a pleasant gelatinous texture. The abalone, sea whelk and dried scallop further enriched the overall flavour, making this a nourishing and elegant bowl of soup. This was easily one of my favourite courses of the evening.

Steamed Sea Perch Fillet 4.5/5

For the seafood course, we had Steamed Sea Perch Fillet with Aged Tangerine Peel and Teochew Aged Preserved Radish in Black Bean and Garlic Sauce. The sea perch was steamed just right, retaining its natural sweetness and delicate, flaky texture. The combination of aged tangerine peel and Teochew aged preserved radish brought an interesting interplay of citrusy fragrance, sweetness and savoury umami. Meanwhile, the black bean and garlic sauce added another layer of robustness, complementing the fish without overpowering its delicate flavour. A well-executed dish that showcased the beauty of Cantonese steaming.

Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce 5/5

The indulgence continued with the Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce. A familiar flavour profile that Singaporeans would appreciate, the dish pays homage to the local love for white pepper seafood dishes. The lobster meat was succulent and bouncy, coated in a creamy white pepper sauce that delivered a fragrant peppery warmth. Rich, aromatic, and full of flavour, the sauce complemented the lobster's natural sweetness beautifully. I particularly enjoyed how the white pepper provided a gentle, lingering heat, making this one of the menu's highlights.

Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime 4.2/5

Next was the Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime. The spare ribs were deep-fried until golden, with crisp edges giving way to juicy and tender pork. The creamy sauce added a luscious coating, while the shredded lime introduced a refreshing citrus fragrance that helped balance the richness. It was an enjoyable combination of crispiness, savouriness and creaminess, with the citrus notes providing a pleasant lift.

Stewed Inaniwa Udon with Sea Cucumber, Minced Pork, Preserved Vegetable 4.5/5

For the final savoury course, we had Stewed Inaniwa Udon with Sea Cucumber, Minced Pork and Preserved Vegetables. The Japanese Inaniwa udon, known for its fine, silky strands, was an interesting choice in this Cantonese-inspired preparation. The noodles were well coated in the savoury broth, with sea cucumber and minced pork adding contrasting textures and flavours. The preserved vegetables brought a gentle tanginess and savoury depth, cutting through the richness of the earlier courses. It was a comforting noodle dish that provided a satisfying finish to the savoury progression.

Chilled Cream of Avocado with Lotus Flower Pudding 4.5/5

To round off the meal, dessert was Chilled Cream of Avocado with Lotus Flower Pudding. The chilled avocado cream was smooth and refreshing, offering a mild natural sweetness and creamy texture. Paired with the lotus flower pudding and seasonal fruits, each spoonful brought together different textures and fruity notes. A light and cooling dessert that provided a refreshing contrast after the rich and indulgent savoury courses.

Overall, the Hai Tien Lo Chef's Signature Menu presents a well-rounded showcase of Cantonese cooking, balancing traditional flavours with contemporary touches. The refreshed menus also offer diners more reasons to revisit Hai Tien Lo, whether for a celebratory Chinese dinner, a business meal or a gathering with family and friends. For those looking to experience refined Cantonese cuisine in an elegant hotel setting, Hai Tien Lo at Pan Pacific Singapore is worth considering. Beyond the Chef's Signature Menu, diners can also explore its refreshed à la carte and dim sum selections.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

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

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

RISE @ Marina Bay Sands (MBS) - A Taste Of Shanghai, Limited-Time Shanghainese Cuisine Takeover Until 3 November

Shanghainese cuisine has something especially comforting about it, from delicate soup dumplings and rich braised dishes to the much-anticipated hairy crab season. For a limited time, RISE at Marina Bay Sands is bringing these familiar flavours to its buffet spread with a special Shanghainese Cuisine Takeover, led by Master Chef Li Yaozhen.

With more than 50 years of culinary experience, Chef Li brings a wealth of knowledge and tradition to the table. We dropped by to explore the special menu, sample the seasonal highlights and discover which dishes are worth making room for.

Hairy Crab

The Hairy Crabs were undoubtedly one of the main attractions of the evening. While we were excited to tuck in, the crabs were relatively small during our visit, which meant there wasn’t quite as much of that prized, rich roe as we had hoped. Chef Li shared that the crabs should be plumper come November, so timing your visit a little later in the season might make all the difference.

Shanghainese Fried Bun with Pork Filling

Shanghainese Fried Dumpling

Xiao Long Bao

The Shanghainese Fried Buns and Dumplings were among our favourites from the special menu. We particularly enjoyed their juicy fillings and beautifully pan-fried, crisp bottoms. The Xiao Long Bao were another pleasant highlight, with reasonably thin wrappers and a satisfying amount of savoury broth tucked inside. These are definitely worth saving some stomach space for.

Crab Roe Tofu

Shanghainese Salted Chicken

Steamed Yellow Croaker in 20-Year Aged Huadiao Wine

Fish Fragrant Eggplant

Shanghainese Braised Pork Belly with Abalone

The selection of Shanghainese hot dishes offers plenty to explore, from Crab Roe Tofu and Salted Chicken to Steamed Yellow Croaker in 20-year-aged Huadiao wine, Braised Pork Belly with Abalone and Fish Fragrant Eggplant. As with most extensive buffets, we found some dishes more memorable than others. Still, I’d recommend taking small portions of a few different dishes first. It’s the best way to discover your own favourites without filling up too quickly.

Peking Duck

Peking Duck may not be a Shanghainese speciality, but it’s certainly a familiar crowd-pleaser. The beautifully roasted ducks looked incredibly tempting on display. Unfortunately, the meat was a little dry during our visit, and the skin lacked the crispness we were hoping for. That said, if you’re a fan of duck legs, you can still help yourself to one (or more!) at the buffet.

Eight-Treasure Rice

Fermented Rice Dumpling

Jasmine Chinese Pastry

Tangerine Chinese Pastry

For something sweet, the Shanghainese-inspired dessert selection includes Eight Treasure Rice, Fermented Rice Dumplings and beautifully presented Jasmine and Tangerine Chinese Pastries. These traditional-style treats can be rather filling, especially after working your way through the savoury spread. My advice? Pace yourself, share a few portions if you can, and leave enough room to sample the ones that catch your eye.

Moutai Cocktail

There’s also a specially created Moutai Cocktail to complement the takeover, combining Moutai with orchid gin, passionfruit purée, lemon juice, flower blossom and sparkling tea. You can order it directly from the bar or enjoy a little tableside theatre as it’s prepared in front of you from the roaming cocktail trolley — a fun touch to round off the dining experience.

If you enjoy Shanghainese cuisine, this limited-time takeover is a lovely opportunity to sample a wide range of familiar favourites alongside RISE’s buffet offerings. Not every dish was a hit, but the variety makes it worth exploring, especially if you enjoy trying a little of everything.

Prices start from S$98, with lunch and dinner available. As pricing and menu selections vary by day, do check RISE’s official website for the latest details before making plans. The Shanghainese Cuisine Takeover runs until 3 November.

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


RISE
Marina Bay Sands (MBS)
Hotel Tower 1, Lobby
10 Bayfront Avenue
Singapore 018956
Tel: +65 66885525
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Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Sun-Thu: 630am - 10pm
Fri-Sat: 630an - 1030pm

Direction:
1) Alight at Bayfront MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Pura Brasa @ PLQ 1 - Expands to the East with Josper-Grilled Spanish Specialities

Barcelona-born Spanish charcoal-grill concept Pura Brasa has expanded to the East with its second Singapore outlet at PLQ 1, nine years after its international debut at Tanjong Pagar. Known for its signature Josper charcoal oven, the restaurant brings together Spanish tapas, charcoal-grilled meats and seafood, and traditional Spanish rice dishes in a casual, convivial setting.

The new outlet places a greater emphasis on tapas and sharing, making it a neighbourhood dining destination for gatherings with friends and family. Diners can look forward to 20 tapas dishes, a mix of familiar favourites and new creations, alongside PLQ-exclusive signatures that showcase the restaurant's charcoal-grilling techniques.

Limited-Time $5 Opening Specials

To celebrate the opening, Pura Brasa PLQ Mall is also offering a Limited-time $5 Opening Promotion. Available daily from 3pm during restaurant operating hours, diners can enjoy their first selected tapas dish or drink for just $5. The selection includes Ibérico Pork Collar Satay, Chicken Wings, Spanish Omelette, Croquetas, Crispy Potatoes, Baba Ganoush, Broccolini and Sweet Corn. Selected drinks, including house-pour red or white wine and Spanish pale lager Estrella Galicia, are also available under the promotion.

Chef's Abuela's Beef & Pork Meatballs 4.2/5

A comforting start to the meal, Chef's Abuela's Beef & Pork Meatballs ($18) features handmade beef and pork meatballs served with seasonal mushrooms and crispy potato cubes. The name "abuela" means grandmother in Spanish, and the dish certainly evokes the kind of homely cooking associated with a family kitchen.

The meatballs were soft and tender, with a pleasant balance of beefy and pork flavours. They were generously coated in a savoury tomato-based gravy that brought everything together without being overly heavy. The mushrooms added an earthy dimension, while the crispy potato cubes provided a contrasting texture. It was a hearty, comforting tapas dish that offered a taste of traditional Spanish home cooking.

Josper-Grilled Iberico Pork Collar Satay 4.2/5

One of the more interesting tapas offerings was the Josper-Grilled Ibérico Pork Collar Satay ($16). The Cajun-spiced pork collar skewers are grilled in the restaurant's signature Josper charcoal oven, which imparts a distinctive smoky aroma and appetising char to the meat.

The Ibérico pork collar was tender and juicy, with its natural marbling keeping the meat moist while delivering a rich, savoury flavour. The Cajun seasoning added a gentle layer of spice, while the tangy Indonesian peanut sauce provided a sweet and nutty counterpoint. Finished with crispy fried shallots, the skewers offered an enjoyable combination of smokiness, savouriness and crunch.

Josper-Grilled White Sweet Corn 4.5/5

For a vegetable-forward option, the Josper-Grilled White Sweet Corn ($19) showcases how charcoal grilling can transform a seemingly simple ingredient. The corn is grilled over high heat until lightly charred, developing a smoky aroma while retaining its natural sweetness and juicy bite.

Served with savoury Cajun butter, the corn had a richer flavour profile, with the buttery seasoning complementing the kernels' sweetness. The charred edges added another layer of flavour, making this a worthwhile sharing plate for those who enjoy grilled vegetables.

Josper-Grilled Broccolini 4/5

The Josper-Grilled Broccolini ($20) is another vegetable dish that benefits from the restaurant's charcoal-grilling technique. The broccolini is grilled until it develops a rustic char while retaining a pleasant bite, with smoky notes that enhance its natural earthy flavour.

It is served with romesco sauce and escalivada emulsion. The romesco, a classic Catalan sauce traditionally made with roasted peppers, tomatoes, nuts and garlic, brings a nutty, savoury and slightly tangy character to the dish. Together with the smoky broccolini, the sauces add depth and complexity, making this more than just a simple side of greens.

Octopus Leg 4.2/5

For seafood lovers, the Octopus Leg ($38) is a signature dish worth considering. Sourced from Galicia in Spain, the thick octopus leg is grilled in the Josper oven and served with potato puree and sweet paprika. The charcoal grilling gives the exterior a beautifully browned, savoury finish while adding a subtle smokiness. Beneath the charred surface, the octopus was tender and meaty, with a satisfying bite. The smooth potato purée provided a creamy base that complemented the octopus without overwhelming it, while the sweet paprika added a gentle warmth.

Josper-Grilled Argentinian Striploin 4.2/5

Meat lovers can opt for the Josper-Grilled Argentinian Striploin (250g $35), served with crispy fried potatoes and house-made chimichurri. Cooked at high temperatures in the charcoal oven, the striploin develops a well-seared exterior that adds a smoky, savoury character. The intense heat helps create a flavourful crust while retaining the meat's natural juices. Paired with crispy fried potatoes, the steak makes a satisfying main course, while the chimichurri brings a fresh, herbaceous, tangy contrast that cuts through the beef's richness. The combination of grilled beef, potatoes and chimichurri is straightforward but effective, highlighting the appeal of good ingredients prepared over charcoal.

Iberico Pork Paella 4.2/5

One of the highlights exclusive to the PLQ Mall outlet is the Ibérico Pork Paella ($37 Medium Size), a hearty interpretation of the Spanish rice classic that puts the restaurant's charcoal-grilling expertise front and centre. The dish features Spanish rice cooked with a deeply savoury broth and topped with Josper-grilled Ibérico pork jowl, crispy pork jowl bites and allioli. The rice absorbs the flavours of the broth while picking up a subtle smoky aroma from the grilling technique. The Ibérico pork jowl adds another dimension to the dish. With its generous marbling, the pork delivers a rich, savoury flavour, while the crispy pieces provide a satisfying contrast to the softer rice. The allioli adds a creamy, garlicky finish that ties the components together.

Burnt Basque Cheesecake 3.5/5

For dessert, the Burnt Basque Cheesecake ($12/Slice) offers a familiar but satisfying finish. Its signature deeply caramelised top gives the cheesecake a rustic appearance, with the darkened surface contributing notes of toasted sugar and a hint of smokiness. Beneath the exterior, the cheesecake has a soft, creamy texture, with a custard-like centre that contrasts with the more caramelised edges.

Catalan Cream 3.5/5

Another Spanish classic on the dessert menu is Catalan Cream ($13), the traditional Catalan counterpart to French crème brûlée. The dessert features a silky custard infused with lemon zest and cinnamon, giving it a fragrant citrus note alongside gentle warmth from the spice. The highlight is the crisp layer of caramelised sugar on top, which cracks satisfyingly under the spoon to reveal the smooth custard beneath. The bright citrus notes help balance the richness of the egg-based custard, while the caramel adds a pleasant bittersweet finish.

With its second Singapore outlet at PLQ Mall, Pura Brasa brings its Barcelona-born concept of Spanish tapas and charcoal-grilled cooking to the East. For those planning a visit, the limited-time $5 opening promotion offers an affordable way to sample selected tapas or drinks from 3pm daily. Whether you stop by for a few small plates or settle in for a more substantial meal of charcoal-grilled meats and paella, Pura Brasa PLQ Mall is a new option to consider for Spanish dining in the East.

Note: This is an invited tasting.


Pura Brasa
Paya Lebar Quarter 1
1 Paya Lebar Link
#01-01
Singapore 408533
Tel: +65 96726025
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu, Sun: 1130am - 11pm
Fri-Sat: 1130am - 12midnight

Direction:
1) Alight at Paya Lebar MRT Station. Take Exit E. Walk to the destination. Journey time is about 3 minutes. [Map]