Ms Durian @ Jalan Besar - Fresh Durians, Sweet and Savoury Durian Creations

Ms Durian at Jalan Besar is known for its handcrafted Mao Shan Wang (MSW) durian cakes and pastries. What's less known is that the brand also offers savoury creations and even sells fresh durians during the durian season.

MSW Cake with Durian Pod 4.5/5

Lemongrass Pandan Drink

For this harvest season, we had the chance to try the Durian Lover Set ($26.80), which includes an original MSW Cake, a Durian Pod, and a Lemongrass Pandan Drink. The chiffon sponge layer of the MSW cake was supremely fluffy and airy, and tying the sponge and MSW filling together was a light, elegant Madagascar Vanilla Chantilly Cream. I found the MSW filling slightly on the sweeter side, but overall, this MSW cake remains one of the better ones I've tried.

From their fresh durian harvest, we were also quite satisfied with the MSW selected for us. Despite the recent rainy weather, they managed to pick a good one from the lot.

King of Durian Nasi Lemak 3.8/5

Durian also incorporates durian brilliantly into one of their savoury creations - the King of Durian Nasi Lemak ($46). This hearty dish features MSW durian coconut rice topped with fresh MSW durian, fried mackerel, house-marinated chicken wing, and a sunny side up. Durian with coconut rice is not new, as it's commonly enjoyed as a dessert; however, pairing the durian with their house-made sambal introduced a different kind of chemistry and flavour interplay. The rice could have a touch more coconut richness to really stand out, and while the chicken wing was great, the fish was slightly on the dry side.

The atmosphere at Ms Durian is really cosy, allowing one to enjoy durians in all forms in a comfortable environment. It is in the midst of setting up an alfresco dining area with tents and durian stands for diners who crave an authentic roadside durian-eating experience.

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.


Ms Durian
11 Kelantan Road
Singapore 208604
Tel: +65 69620057
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Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Sun-Thu: 9am - 10pm
Fri-Sat: 9am - 11pm

Direction:
1) Alight at Jalan Besar MRT station. Take Exit A. Turn right and walk down Jalan Besar Road towards Kelantan Road. Turn right onto Kelantan Road. Walk to destination. Journey time about 5 minutes. [Map]

INDOCAFÉ Peranakan Dining @ Scotts Road - Limited Time 1-for-1 Signature Tasting Menu For This Decemeber

Nestled within The White House along Scotts Road, INDOCAFÉ Peranakan Dining is a six-time MICHELIN Bib Gourmand awardee. Helmed by Penang-born Chef Heng Eng Ho, the menu showcases more than two decades of his refined understanding of Peranakan flavours. For this festive season, INDOCAFÉ is launching a 1-for-1 Signature Tasting Menu. Priced at $68, the 5-course Signature Tasting Menu highlights the restaurant’s must-try dishes and serves as an excellent introduction to its Peranakan offerings.

Trio Platter 4.5/5

We began with a Trio Platter of quintessential Peranakan snacks: Ngoh Hiang, Kueh Pie Tee, and Otah Otah. Each was delectable, but the Ngoh Hiang stood out for its well-executed meatiness and juiciness.

Fish Maw Soup 4/5

This was followed by the Soup of the Day, a light Fish Maw Soup that was homely and comforting.

Babi Pongteh 5/5

For mains, there is an option between Babi Pongteh or a $10 top-up for Wagyu Beef Rendang. The Babi Pongteh is prepared using Spanish Iberico pork, marinated in fermented soybean paste and stewed with potatoes, mushrooms, bamboo shoots, aromatic spices, onion, and garlic. The restrained use of fermented soybean paste kept the dish well-balanced without tipping into the common pitfall of excessive saltiness. The pork was flavourful and unctuous, as Iberico pork should be, offering a satisfying balance of meat to fat ratio. The accompaniments of potatoes, mushrooms, and bamboo shoots were tender and had thoroughly absorbed the rich, savoury gravy.

Wagyu Beef Rendang 4.8/5

The Wagyu Beef Rendang is a crowd favourite. Succulent and gelatinous, the beef was robust in flavour, with a deep, aromatic richness that clings beautifully to each piece.

Sayur Lodeh 3.8/5

The side dish, Sayur Lodeh, featured a thoughtful addition of fried tempeh for textural contrast. While enjoyable, I would have preferred the vegetables to be simmered longer for a softer, more traditional texture.

Fish Head Curry 4.8/5

If you’re a fan of Fish Head Curry, the add-on option is highly recommended. At $48++ (usual price $58++) for a whole fish head, it is excellent value. The fish was moist and flaky, and the curry was enjoyable without being overly rich in coconut milk. The brinjals and lady’s fingers were also cooked to the right doneness, remaining intact and fresh.

Kueh Salat 5/5, Bubur Cha Cha 3/5

For dessert, you can choose between Kueh Salat or Bubur Cha Cha. The Kueh Salat, with its light and creamy pandan custard layered over sticky glutinous rice, was the more satisfying of the two. The Bubur Cha Cha was decent but leaned more towards the ordinary.

This is my second visit to INDOCAFÉ Peranakan Dining, and I genuinely feel it’s an underrated spot for Peranakan cuisine. The food was even tastier than during my first experience, and the dining space, which feels both nostalgic and elegant, remains truly unmatched. 1-for-1 Signature Tasting Menu is available from 1 to 31 December 2025, only on weekdays for both lunch and dinner, excluding PH and eve of PH. Maximum of 8 guests per booking.

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.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm -1030pm

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

QIN Restaurant and Bar @ The Clan Hotel - Unveils an Exquisite New Menu Helmed by Incoming Homegrown Icon Chef Marvas Ng

Perched on the fourth floor of The Clan Hotel, QIN Restaurant & Bar continues to make its mark on the local dining scene with its cityscape views and refined East-meets-West culinary philosophy. With the arrival of homegrown chef Marvas Ng, formerly from the MICHELIN-Selected Path Restaurant, QIN ushers in an exciting new chapter. His refreshed menu leans into chef-driven creativity while staying rooted in familiar Asian flavours elevated with French finesse. From small plates to signatures, diners can expect thoughtful compositions using premium local and regional produce — a renewed identity that brings fresh energy to QIN's dining experience.

Local Marinated Cherries Tomato 4.2/5

A light and elegant start is the Local Marinated Cherry Tomatoes ($22). Sweet tomatoes sourced from Cameron Highlands are paired with delicate chrysanthemum jelly in a refreshing citrus broth that whets the appetite for what's to come.

Straits Wild Caught Sea Bream "Hai Diao" 4/5

Next is the Straits Wild Caught Sea Bream "Hai Diao" ($28). Clean-tasting slices of sea bream sit atop a local vegetable spring roll, offering a light and crisp bite with textural contrast from the crunchy vegetables.

Sarawak Pork Ear Terrine "Qian Cheng" 4.2/5

An innovative execution, the Sarawak Pork Ear Terrine "Qian Ceng" ($22) transforms humble pig ears into a delicate terrine inspired by classic pig trotter preparations. It is paired with pickled mountain pepper gastrique and local vegetables for acidity and depth.

Shanghainese Hairy Crab Roe "Dou Hua" 4.8/5

One of my favourite dishes of the evening is the Shanghainese Hairy Crab Roe "Dou Hua" ($22). Smooth housemade soy curd is topped with brown crab, hairy crab roe and pickled chilli — a savoury, robust and aromatic combination that complements the creamy curds beautifully. A slice of toasted bread is served on the side, perfect for spreading the rich mixture like a pâté.

Wagyu Beef "Hei Hu Jiao" 4.2/5

The Wagyu Beef "Hei Hu Jiao" ($6 per piece, $16 for 3 pieces) comes in the form of a black sphere filled with wagyu beef, black pepper sauce, shallot and mustard seed. Bite into it for an explosion of peppery, aromatic flavours reminiscent of a Taiwanese Hu Jiao Bing.

Hokkaido Pork Belly (Yume No Daichi) "Har Cheong" 4.2/5

Another addictive dish is the Hokkaido Pork Belly "Har Cheong" ($20). Instead of the usual prawn paste chicken, the prawn paste marinade is used on thinly sliced Hokkaido pork belly. Deep-fried to a crisp, it carries the unmistakable aroma of har cheong — a moreish bite that's hard to stop at one.

Spanish Bellota Ribs "Shao Kao" 4.2/5

The Spanish Bellota Ribs "Shao Kao" ($35) impress with their tenderness. Coated in a savoury Chu Hou sauce and topped with tomato and crispy aromatics, the ribs are delicious and fall off the bone with ease.

Straits Line Caught Local Threadfin "Qing Zhen" 4.2/5

The Straits Line Caught Local Threadfin "Qing Zheng" ($42) is steamed Canton-style with a shallot soy vinaigrette that highlights the natural sweetness and freshness of the fish.

During lunch, QIN offers three business set menus ranging from $38++ to $65++, each accompanied by either rice or salad. The rice is fluffy and fragrant, and I recommend it unless you prefer a lighter meal; in that case, the refreshing oyster-shallot vinaigrette salad is a suitable choice.

Cameron Highland "Nai Cha" 4.5/5

A creative dessert is the Cameron Highland "Nai Cha" ($12), inspired by bubble tea. Roasted black tea from Cameron Highlands is infused into a cream custard, served with cream cheese espuma, black tea boba, and buckwheat for textural contrast. A sprinkle of sea salt subtly lifts the flavours.

Gula Melaka "Ma Shu" 4/5

The Gula Melaka "Ma Shu" ($9), made with warabi starch, takes inspiration from ondeh-ondeh. Chewy and coated in coconut flakes, it reminds me more of kueh kosui in texture.

Sesame 'Su" 4/5

Lastly, the Sesame "Su" ($7 per piece, $18 for 3 pieces) resembles a spring roll, with crisp filo pastry wrapped around a filling of Okinawan brown sugar and nutty black sesame — a simple but satisfying end to the meal.

With Chef Marvas Ng at the helm, QIN Restaurant & Bar enters a refreshing new phase, bringing elevated Asian flavours and polished French techniques into a cohesive, contemporary menu. The dishes are thoughtfully executed with quality ingredients, presenting both comfort and creativity in equal measure. Whether you're here for their value-for-money business lunch sets or a leisurely dinner overlooking the city skyline, QIN offers a refined yet approachable dining experience worth returning for.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

UMAI Artisanal Udon Bar @ Guoco Midtown - Exploring Japan’s Udon Traditions In One Spot

Umai Artisanal Udon Bar has been one of my go-to places for satisfying my udon cravings. The udon speciality restaurant offers four types of udon, each showcasing the unique textures and characteristics of various prefectures across Japan. The lineup includes Hoto, Sanuki, Himokawa, and Hippari, allowing diners to experience how dramatically udon can differ across regions.

Himokawa Udon with Niku Shabu 4.5/5

I have long wanted to try the Himokawa Udon, known for its exceptionally wide, ribbon-like noodles that resemble long, fluttering sheets. We went for the Himokawa Udon with Niku Shabu, served cold with a rakkayaki peanut dipping sauce. Dipping the delicate, silky noodles into the creamy, nutty sauce accentuates the udon’s smooth texture, allowing it to absorb flavours beautifully. The accompanying tender shabu-shabu slices add a savoury depth, complementing each slurp. We ordered the set, which comes with assorted tempura coated in a thin, crisp batter. It is light yet satisfying.

Smokey Kurobuta 4.2/5

For the Sanuki udon, we tried the Smokey Kurobuta, a dry-style preparation infused with the aroma of smoked Kurobuta pork. Sanuki Udon, the most famous style from Kagawa Prefecture, is known for its firm, bouncy chew and clean, square-cut strands, and it holds up well to the smokier, more robust flavours of this dish. The combination is simple yet enjoyable, highlighting the strength of quality noodles paired with premium pork.

Spicy Carbonara 4.2/5

A more flavour-forward option is the Spicy Carbonara, which we paired with the Sanuki udon for maximum chewiness. Creamy with a fiery kick, this dish quickly becomes addictive. Adding to its indulgence is a whole slab of black pork samgyeopsal, making it a substantial and complete meal. Jeju black pork is prized for its richer flavour, firmer texture, and juicier fat compared to regular pork, all of which shine through in this hearty plate of noodles.

Yakibuta Tonkatsu 4.2/5

For something more comforting and hearty, we had the Yakibuta Tonkatsu, paired with Hippari Udon, a style originating from Yamagata Prefecture. This bowl comes loaded with a slab of black pork samgyeopsal, stir-fried pork, vegetables, and noodles simmered in a savoury tori-buta soup. The result is a robust, homely bowl that leans into rich pork flavours with a comforting broth, making it an ideal choice for those who want something warm and filling.

With its diverse selection of udon styles and satisfying range of flavours, Umai Artisanal Udon Bar stands out as a spot where diners can explore Japan’s regional noodle traditions without leaving Singapore. Whether you enjoy something light and delicate or rich and indulgent, there is always an udon bowl here that hits the spot.


UMAI Artisanal Udon Bar
Guoco Midtown
128 Beach Road
#01-05
Singapore 189771
Tel: +65 87483750
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 1130am - 2pm, 530pm - 830pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Sheraton Towers Singapore - Festive Celebrations At The Dining Room

For this festive season, Sheraton Towers Singapore presents an extravagant buffet spread and a selection of festive takeaways featuring beloved holiday classics at The Dining Room.

Staying true to tradition, the symbolic Oven-roasted Christmas Turkey is a classic done right - golden-brown skin with succulent, tender meat.

BBQ Glazed Wagyu Rump

Citrus Tamarind-Glazed Semi Bone-in Gammon Ham

You can also enjoy the BBQ Glazed Wagyu Rump, rich and flavourful, and the Citrus Tamarind-Glazed Semi Bone-in Gammon Ham, served with a bright pineapple sauce that lifts the overall profile.

Spicy Turmeric Coconut Turkey

For festive takeaways, The Dining Room introduces a bolder reinterpretation of the classic turkey: the Spicy Turmeric Coconut Turkey ($208). Inspired by traditional Singapore Malay flavours, it is served with tomato basmati rice, green bean kerabu, and mung bean crackers. Infused with turmeric, bird’s eye chilli, and rich coconut milk, it offers warm, familiar notes that will add depth and colour to your festive table.

Seafood on Ice

Sushi and Sashimi

The buffet also showcases a lavish Seafood on Ice selection, along with Sushi and Sashimi.

Cheese and Charcuterie Counter

The Cheese and Charcuterie Counter is fully stocked with an impressive variety of cheeses, condiments, and artisanal charcuterie. The Salad Bar is equally delightful, offering beautifully plated salads alongside a vibrant selection of fresh greens.

Parmesan Herb-crusted Maine Lobster

An array of premium hot dishes, such as Parmesan Herb-crusted Maine Lobster, is complemented by a variety of Chinese and Asian specialities.

To elevate the festive atmosphere, an outdoor BBQ station adds smoky, crowd-pleasing flavours to the experience.

Baked Brie En Croûte

One of my favourites was definitely the Baked Brie En Croûte. Prepared à la minute, the warm, oozy brie has a lightly caramelised, flaky exterior and is served atop crusty toast. Paired generously with honey and nuts, it was wonderfully decadent.

Spiced Pumpkin Meringue Tart

White Forest

Desserts were incredible. Classics such as Panettone, Almond Stollen, and Christmas Fruit Cake were beautifully executed, alongside more creative additions like the Spiced Pumpkin Meringue Tart and White Forest, a new creation featuring vanilla sponge and griottines cherries. Of course, no festive spread would be complete without a classic logcake, and their Crunchy Chocolate Praline Logcake proved to be a definite crowd-pleaser.

FESTIVE LUNCH BUFFET
5 to 24 & 26 to 31 December 2025
$78++ per adult
$42++ per child

Christmas Day
$138++ per adult
$52++ per child

FESTIVE DINNER BUFFET
5 to 27 December 2025 (Friday and Saturday only)
$118++ per adult; $42++ per child

Christmas Eve, Christmas Day, New Year’s Eve
$138++ per adult; $52++ per child

For more information, please call (65) 6839 5620 or purchase online at https://shopatsheratonfestive.oddle.me. For dining enquiries and reservations, please call (65) 6839 5621 or email thediningroom@sheratonsingapore.com.

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.


The Dining Room
Sheraton Towers Singapore
Level 1
39 Scotts Road
Singapore 228230
Tel: +65 6839 5625
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right and walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]