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
Facebook
Instagram
Website
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
Facebook
Instagram
Website
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]

Butcher's Block @ Raffles Hotel Singapore - Unveils Autumn IMUA Wood-Fire Tasting Menu

Back at Butcher’s Block at Raffles Hotel Singapore, I returned to experience the new Autumn IMUA Wood-Fire Tasting Menu, priced at $178++ per person. Helmed by Chef Jordan Keao, the tasting menu showcases his culinary philosophy through the art of wood-fire cooking, whole-animal butchery and a zero-waste approach to ingredients. Drawing inspiration from his Hawaiian roots, Chef Jordan brings together premium produce, bold flavours and the primal appeal of cooking over an open fire, creating a dining experience that celebrates both craftsmanship and sustainability.

Brioche Bread 4/5

We kicked off the meal with the Brioche Bread, which has become a signature at Butcher’s Block. Soft, fluffy and delightfully pillowy, the brioche had a tender crumb that made it an inviting start to the meal. Its gentle richness and buttery aroma set the tone for the courses that followed.

Blackmore Farms Wagyu Beef Pipikaula | Beef Fat Fried Rice 4.2/5

The opening snack, Blackmore Farms Wagyu Beef Pipikaula, delivered an immediate punch of flavour. Inspired by pipikaula, a traditional Hawaiian-style dried beef preparation, Chef Jordan elevates the humble snack with premium Blackmore Farms Australian full-blood Wagyu rump. The beef is marinated in a house-made garlic shoyu blend, aged for up to two months, lightly cured and dried before being finished over the wood fire. The result is a deeply savoury piece of Wagyu with concentrated beefy flavours, a hint of smokiness and a satisfying chew. It is paired with a compact cube of crispy fried rice, prepared using rendered beef fat from the trimmings of the same Wagyu. The rice delivers a crisp exterior and a savoury richness that complements the tender beef beautifully. This small but flavour-packed bite exemplifies the restaurant’s whole-animal butchery and zero-waste philosophy.

Bluefin Tuna Poke Tartlet | Premium Osetra Caviar 4.2/5

Another bite-sized creation draws inspiration from the Hawaiian staple of poke. Premium sushi-grade Bluefin Tuna is diced and seasoned, then nestled inside an intricately patterned, crisp tartlet shell. A generous topping of premium Osetra caviar adds a luxurious finishing touch. The tuna offers a rich, buttery texture, while the delicate pastry provides a pleasing crunch. The caviar adds a refined brininess, with each pearl popping gently on the palate to enhance the tuna's natural richness. This elegant interpretation of poke transforms a familiar Hawaiian dish into a refined one-bite indulgence.

Lomi Lomi 4/5

Chef Jordan’s interpretation of Lomi Lomi reimagines the traditional Hawaiian preparation into a refreshing seafood course. Rather than the classic combination of salted salmon, tomatoes, and onions, this version features jewel-toned beet-cured Bluefin tuna and delicate smoked Kanpachi, arranged with a lightness that lets the seafood take centre stage. The beet cure lends the Bluefin tuna a striking colour and subtle earthy notes, while the smoked Kanpachi introduces a gentle smokiness that ties the dish back to the restaurant’s wood-fired cooking. At the centre is a quenelle of tomato sorbet, accompanied by clear tomato water that brings a clean, savoury acidity to the plate. A drizzle of aromatic marigold oil adds a delicate floral note, rounding out the dish with a refreshing finish. The interplay of cool seafood, bright tomato and gentle smoke makes this a lighter interlude in the tasting menu, offering a welcome contrast to the richer meat courses.

Huli-Huli Dry-Aged Duck 4.5/5

The Huli-Huli Dry-Aged Duck showcases two preparations of duck, allowing diners to appreciate different textures from the same ingredient. The duck breast is slow-roasted over the wood fire and glazed with a house-made Huli-Huli sauce, inspired by the Hawaiian tradition of turning and grilling meat over a flame. The glaze lends the duck a savoury-sweet character, complementing the rich flavour developed through dry-ageing and wood-fire cooking. Japanese curry spice adds a gentle warmth, while the kabocha purée provides a smooth, naturally sweet counterpoint to the meat. For contrast, the duck leg is prepared as a katsu. Coated in a crisp crust, it offers a satisfying crunch before giving way to tender, flavourful meat within. Serving both the roasted breast and crispy leg on one plate makes this a particularly enjoyable expression of duck's versatility.

Smoked Arctic Char 4.2/5

The Smoked Arctic Char brings a comforting fish-and-rice combination into a more refined setting. The fish is lightly seasoned to preserve its natural flavour, with smoking lending subtle depth without overwhelming its delicate character. It rests on limu congee, a nod to the Hawaiian affinity for seaweed, while a bed of cauliflower froth adds a light, creamy element. A piece of crispy fish skin provides textural contrast, and premium Osetra caviar contributes a delicate brininess that complements the seafood. The combination of tender fish, comforting congee and airy cauliflower creates a balanced course that feels both familiar and luxurious. It also shows how Chef Jordan incorporates elements of his Hawaiian heritage into a contemporary tasting menu.

Lumina Farm Lamb Trio 4.5/5

The Lumina Farm Lamb Trio celebrates three different cuts of lamb on a single plate: leg, saddle and rack. Each cut offers its own character, allowing diners to appreciate the differences in texture and flavour across the animal. Cooked over the wood fire, the lamb develops a beautifully caramelised exterior while retaining its natural juiciness. The leg offers a hearty, meaty bite, while the saddle provides a tender texture and the rack delivers a satisfying balance of meat and richness. To accompany the trio, pumpkin purée introduces a gentle sweetness that complements the lamb’s savoury notes. Mint brings a refreshing herbal lift, while crème fraîche adds a subtle tang and creamy finish. Together, the accompaniments keep the plate from feeling too heavy, allowing the lamb's flavour to remain the focus.

Pumpkin Pie 4/5

For dessert, the Pumpkin Pie takes a deconstructed approach to the familiar autumn favourite. Instead of a conventional pastry pie, the dish celebrates the natural sweetness of kabocha, or Japanese pumpkin, known for its dense flesh and nutty flavour. The pumpkin is transformed into a velvety-smooth purée, with gentle spices adding warmth and depth. Wood-fire cooking lends another layer of character, bringing out the pumpkin’s natural sweetness. Pumpkin seeds provide a nutty crunch, creating a welcome textural contrast against the smooth purée. It is a restrained yet comforting finish to the meal, allowing the seasonal ingredient to shine without relying on excessive sweetness.

The Autumn IMUA Wood-Fire Tasting Menu at Butcher’s Block offers an engaging showcase of Chef Jordan Keao’s culinary philosophy, bringing together the bold flavours of Hawaiian-inspired cooking, premium ingredients and the distinctive character of wood-fire preparation. At $178++ per person, the Autumn IMUA Wood-Fire Tasting Menu offers diners a premium tasting experience that goes beyond conventional fine dining, with the open fire playing an integral role in the flavour and identity of each course.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Wed-Sat): 12pm - 230pm
Dinner (Tue-Sat): 6pm - 930pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

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

Fireplace by Bedrock @ One Holland Village - Launches Refreshed Set Lunch with Wood-Fired Claypot Rice

Fireplace by Bedrock at One Holland Village has refreshed its 2-Course Set Lunch, offering diners a selection of comforting mains with a complimentary starter. Available Monday to Saturday, 11.30am to 3pm (excluding public holidays), the set lunch starts from $24. A highlight of the refreshed menu is the new Wood-Fired Claypot Rice collection, which gives the familiar local comfort dish an elevated twist with the restaurant’s signature wood-fire cooking technique.

Watermelon Feta Salad 4/5

Diners can choose between the Watermelon Feta Salad and Baby Gem as their starter. The Watermelon Feta Salad combines refreshing watermelon with cucumber, red onion, pine nuts and feta cheese, dressed in a coriander lime dressing. Light and refreshing, the salad offers a pleasant balance of sweetness, tanginess and savoury notes from the feta cheese. It was a lovely way to whet the appetite before the mains.

Baby Gem 4.2/5

The Baby Gem was another appealing starter, with fresh, crunchy lettuce topped with crispy bacon and Parmigiano Reggiano. The slight char on the baby gem added subtle smokiness, while the bacon and cheese provided a savoury punch that complemented the lettuce's natural freshness. Simple yet well-executed, this was an appetising start to the meal.

Fireplace by Bedrock introduces five variations of Wood-Fired Claypot Rice to its lunch menu, offering a contemporary take on this familiar comfort dish. The selection includes Chicken & Sausage ($24), Oxtail ($26), Burnt Ends ($26), Barramundi ($28) and Wagyu Petite Tender ($36).

Oxtail Wood-Fired Claypot Rice 3.8/5

I went for the Oxtail Wood-Fired Claypot Rice ($26). The rice is cooked first, then portioned into individual claypots and finished over the wood fire. This technique creates a golden crust at the base while imparting a subtle smoky aroma. Each claypot is then topped with the restaurant’s house-made Hot Soy Shio Kombu Butter, which melts into the rice, adding buttery richness and an extra layer of umami.

The combination of smoky rice and savoury butter made for a flavourful bowl, although I found the rice texture a little too moist for my liking. I personally prefer claypot rice with drier grains and a more pronounced crispy crust at the bottom. Nevertheless, the Wood-Fired Claypot Rice collection offers an interesting alternative for diners looking for something different from the usual grilled mains.

6-Hour Wood-Fired Pork Belly

Beyond the claypot rice selection, the menu also features other mains, including grilled meats and wood-fired burgers. For our other main, we opted for the 6-Hour Wood-Fired Pork Belly ($38).

The pork belly came with delightfully crispy skin and tender, juicy meat beneath. Smoked apple ketchup balanced the pork's richness, while pickled watermelon rind added a refreshing tang that cut through the fat. A touch of coriander rounded off the dish, bringing freshness to the overall combination. It was a satisfying option for those who prefer a hearty meat-centric main.

For those who would like to end their meal on a sweet note, diners can add the Ice Cream of the Day with Coffee or Tea for an additional $7. We tried both the vanilla and chocolate flavours, served in generous scoops with cereals for an added crunch.

The vanilla was a classic choice, while the chocolate offered a richer alternative. The contrast between the creamy ice cream and crunchy cereals made for a simple yet enjoyable dessert to round off the meal. Paired with a cup of coffee or tea, it was a pleasant way to conclude lunch.

Ice Cream of the Day + Coffee/Tea 4/5

Fireplace by Bedrock’s refreshed 2-Course Set Lunch at One Holland Village offers a range of options for a satisfying midday meal, with prices starting from $24 and a complimentary starter included. The new Wood-Fired Claypot Rice collection brings an interesting twist to a familiar local favourite. Meanwhile, the 6-Hour Wood-Fired Pork Belly stands out for its crispy skin, tender meat, and well-balanced accompaniments.

Whether you are in the mood for a comforting claypot rice, a hearty meat dish or a casual lunch with colleagues and friends, Fireplace by Bedrock offers a variety of choices in a contemporary dining setting. The optional ice cream and coffee or tea add-on is also worth considering if you have time for a leisurely lunch.

Note: This is an invited tasting.


Fireplace by Bedrock
One Holland Village
7 Holland Village Way
#03-27/28
Singapore 275748
Tel: +65 9337 7491
Facebook
Instagram
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sat: 1130am - 3pm, 6pm - 1030pm

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]