Daily Chicken @ Bugis - New Korean Fried Chicken Restaurant Serving Variety of Fried Chicken, Special Crispy Hotteok and More

Daily Chicken is a vibrant new addition to Bugis Junction's food scene, offering a playful take on Korean street food.

A sister brand to Daily Beer, the eatery is decked out in a fun retro diner vibe, with a menu featuring both popular staples and outlet-exclusive dishes.

Daily Cold Bibimmyeon 3.5/5

It was a hot afternoon, so we opted for the Daily Cold Bibimmyeon ($8), a refreshing dish of chewy noodles served in a spicy chilled broth, topped with crunchy cucumbers and hard-boiled egg. While the dish was cooling, we found the broth needed more depth.

For a dry alternative, there's the Daily Bibimmyeon ($8), where the same noodles are tossed in a sticky sweet sauce.

Cup Gangjeong 3.8/5

An interesting to-go-only snack is the Cup Gangjeong, which comes in two sauce options: Red (spicy) and Black (sweet garlic soy). The snack includes a mix of rice cakes with sweet potato, potato wedges or pop dumplings; all placed atop a cup of Sprite or Coke for convenient enjoyment. We went with the Daily Chicken Gangjeong - Red + Soft Drink ($12), expecting a spicy kick. However, the sauce leaned more toward being sweet with just a mild heat.

Daily Chicken Original 4/5

I was most excited about their signature Daily Chicken Original (starting from $17 for half a chicken) and glad it did not disappoint. I particularly liked the crunchy skin and the non-greasy, juicy meat. The fried chicken comes in several flavours, including Red ("spicy angry bird sauce"), Black (sweet garlic soy), and Crunch (coated in corn flakes with garlic and sweet-spicy seasoning). Portions are flexible, allowing diners to choose between half, whole, or a full serving of wings.

Crispy Pastry Honey Hotteok 4/5

For dessert, the Crispy Pastry Honey Hotteok ($14) was a standout on the menu. A twist on the traditional hotteok, this version uses deep-fried honey hotteok for extra crunch and is served with whipped cream. Though the whipped cream was a bit heavy and the hotteok slightly oily, it was a satisfying sweet treat. If you're craving something savoury instead, the Crispy Pastry Corn Cheese Hotteok ($14) replaces sweet and savoury corn cheese.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Daily Chicken
Bugis Junction
200 Victoria Street
B1-06
Singapore 188021
Tel: +65 6884 4717
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Edge @ Pan Pacific Singapore - Sunday Brunch Buffet Featuring Fresh Seafood, Lobster Eggs Benedict, Australian Black Angus Beef Prime Ribs and More

Edge at Pan Pacific Singapore has long been renowned for its extensive buffet offerings, and its latest Sunday Brunch refresh is no exception. Curated by Executive Chef Andy Oh and his team, this lavish spread offers a variety of cuisines across several live stations, including Local, Malay, Indian, Thai, Western, and Japanese. Additionally, families can enjoy a new children's play area and activities, making it an ideal option for all ages.

Sunday Brunch 4.2/5

Prices of the buffet are as follows:
● $198 per adult, inclusive of free flow of Taittinger Brut Réserve Champagne, house red and white wine, a selection of house spirits, Tiger Beer, Spritzer, Bloody Mary, chilled juices, and soft drinks
● $138 per adult, inclusive of chilled juices and soft drinks
● $69 per child (6 to 12 years old), inclusive of chilled juices and soft drinks

Reservations are highly encouraged and can be made directly at their site: https://www.tablecheck.com/en/pan-pacific-singapore-edge/reserve/message.

Seafood Bar

Our first stop was the fresh Seafood Bar, with choices ranging from Snow Crab Leg, Sustainable Boston Lobster, Pacific Clam, Half Shell Scallop, Sea Conch, and more. Our favourites were the sweet Snow Crab Legs, crunchy Tiger Prawns, and the plump Seasonal Oysters with an interesting selection of condiments, including hot sauce, Thai Nam Jim sauce and red wine mignonette.

Handcrafted Meats & Antipasto

The Iberico Ham was a standout for us with its delicate, thinly shaved slices. The Handcrafted Meats & Antipasto station also featured a range of charcuterie, including Beef Salami, Chicken Ham, Pastrami, and more.

Boutique Cheeses

The Boutique Cheeses section is truly a cheese lover's paradise. All sorts of cheeses were available, and you could create your perfect bite paired with options like dried fruits, assorted nuts, honeycomb, and cheese crackers.

Breakfast Station

The popular live Breakfast Station offered a variety of eggs, including Omelette, Scrambled, Sunny Side Up, and the luxurious Lobster Egg Benedict. Pair your eggs with Rosti Potato, Chicken & Pork Sausage, Streaky Pork Bacon, and Grilled Tomato with Pesto for a complete breakfast experience.

Hand-Stretched Pizza

There was even Hand-Stretched Pizza with different flavours available.

Live Pasta Station

We sampled the Squid Ink Linguine Aglio Olio and Truffle Creamy Mushroom Tortellini from the Live Pasta Station. Unfortunately, the linguine was underseasoned, and the tortellini was a bit too salty for our liking.

Whole Golden Pig

Singapore Chilli and Salted Egg Crab

Make sure to check out the Singapore Chilli and Salted Egg Crab, where free-flow fluffy golden mantou is available for the best pairing.

Western Hot Station

At the Western Hot Station, you can expect hearty choices such as Baked Chicken Roulade with Creamy Mushroom Sauce, Pan Seared Sustainable Barramundi Fillet with Citrus Emulsion, Seafood Bouillabaisse and more.

Local Delights

If you crave Local Delights, you can satisfy them with dishes such as XO Fried Rice with Shrimp, Wok-fried Kam Hiang Tiger Prawn and Samsui Kampong Chicken. I particularly loved the unassuming Stir-fried Beans with Minced Pork that was seasoned perfectly.

Roasted Stall

The Roasted Stall offered Roasted Pork Belly, Maltose Honey Char Siew and Roasted Chicken, served with staples of rice, chicken rice chilli sauce, dark soya sauce and ginger paste.

Edge Nyonya Laksa

The Edge Nyonya Laksa was nicely lemak. We also appreciated how you could add your preferred Yong Tau Foo to your bowl.

Indian Cuisine

Indulge in a vibrant spread at the Indian Cuisine station, including Lamb Biryani Rice, Butter Chicken, Tandoori Tiger Prawn, various Naan, and more.

Desserts

We were spoiled for choice with a stunning variety of Desserts. The intricately designed desserts came in a huge variety, including Tartlets, Macarons, Pralines and Trifles.

Assorted Nyonya Kueh

Assorted Ice Cream, Gelato and Sorbet

Finish on a sweet and refreshing note with the Assorted Ice Cream, Gelato and Sorbet with flavours such as Strawberry, Mango and Lemon Lime. We had the Strawberry and liked that it was creamy and wasn’t too sweet.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade MRT (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

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

Market Bistro @ Marina Bay Financial Centre (MBFC) - NY Style Bistro That Offers Tasty, Unpretentious, Comfort Meals in the CBD

Market Bistro at Marina Bay Financial Centre (MBFC) is a cosy bistro in the heart of the bustling CBD. Run by Eleven Seventeen, the group behind Singapore's well-known steakhouses like Meadesmoore and Fat Belly, the restaurant has curated a menu that offers high-quality meats at great value.

Salmon Croquettes 4.5/5

We tried the Salmon Croquettes ($14) and Fried Brussels Sprouts ($14). The Salmon Croquettes were a true delight, featuring chunky bits of salmon mixed with mashed potatoes and a generous amount of dill — a classic combination. The tangy Gribiche dip provided a creamy texture and a piquant lift in flavour.

Fried Brussels Sprouts 4.5/5

The Fried Brussels Sprouts were moreish, with umami soy caramel honey dressing that added sweetness, complemented by rice puffs for a touch of nuttiness and crunch.

Irish Duck Confit 4/5

We had the signature Irish Duck Confit ($28) and Grass-Fed Ribeye ($34) for mains. The duck confit had a delectable crust and was notably a meatier bite compared to a typical duck confit. The dish was accompanied by sweet potato mash and succotash and had a nice textural contrast. However, considering that the meat was on the fattier side, and the accompaniments were relatively sweet, the dish could have benefited from a more savoury or tart to balance the richness.

Grass-Fed Ribeye 4.5/5

The Grass-Fed Ribeye was one of the better steaks I've had in a while. Cooked to the right doneness with good char, the fats were rendered perfectly, enhancing the flavour. The red wine sauce however, could have been more intense to better complement the steak.

Baked Alaska 3.8/5

We enjoyed a pretty Baked Alaska ($12) served with passionfruit sauce for dessert. The meringue contained red berries, vanilla ice cream, and a genoise cake. The meringue was too sweet for my taste, but the tartness of the passionfruit sauce and red berries helped to balance it out.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Market Bistro
Marina Bay Financial Centre Tower 3
12 Marina Boulevard
#01-03
Singapore 018982
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Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon–Fri: 8am – 9pm
(Closed on Sat and Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit 1. Walk to traffic junction of Marina Way and Central Boulevard. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Birds of A Feather @ Amoy Street - Soaring to New Height with A New Cuisine Approach & Refreshed Menu

Birds of A Feather has been a staple of Singapore's dining scene for eight years. Now, Head Chef Eugene See is refreshing the menu with bold new creations that continue to merge East and West, all while paying homage to the restaurant's signature Sichuan influences.

Crab and Avocado Bruschetta 4.2/5

We started the evening with the Crab and Avocado Bruschetta ($18). This dish features crab tartare mixed with Sichuan-infused guacamole, served atop toasted brioche and finished with pomegranate seeds, caviar, and slices of green apple. The interplay of creamy avocado, sweet crab, and the slight numbing sensation from the Sichuan peppercorns was delightful. The crunchy brioche was a perfect vessel for the toppings, and the pomegranate pops added sweetness — a satisfying and inventive starter.

Yu Xiang Eggplant 4/5

Next was the Yu Xiang Eggplant ($18), Chef Eugene's modern twist on the traditional Sichuan dish, Yu Xiang Qie Zi (鱼香茄子). The dish showcases eggplant in two ways — one is braised in house-made Yu Xiang sauce, and the other is prepared escabeche style, pickled in the same sauce. The combination of soft, braised eggplant and the slightly tangy, pickled version was a unique way to play with textures. The rich, garlicky sauce brought everything together beautifully.

Ceviche 4/5

The Ceviche ($21) is a vibrant and fresh dish inspired by the classic Peruvian seafood appetiser but with a Sichuan twist. Here, diced Spanish seabass is cured in a Sichuan-style "Leche de Tigre" with pickled ginger and vine pepper oil, which provides an additional zing to the delicate fish. The balance of acidity and spice made it a refreshing and bold offering, though not as Sichuan-heavy as some might expect.

Spinach & Mushroom 3.8/5

Spinach & Mushroom ($17) offers a fusion of flavours rooted in a classic breakfast combination but elevated with Sichuan influences. The spinach is topped with toasted pine nuts, smoked bamboo shoots, and rye croutons, finished with fermented Sichuan black soybean sabayon and a drizzle of Tang Cu sauce. The dish was hearty and well-balanced, with the earthy notes from the smoked bamboo adding an extra layer of flavour. The tanginess from the sauce brought a bright contrast to the rich ingredients.

Find the Chicken in the Chillies 4.5/5

A fan-favourite and rightly so, the Find the Chicken in the Chillies ($19) is Chef Eugene's playful take on the iconic Sichuan dish La Zi Ji (辣子鸡). Tender, juicy chicken popcorn is wok-fried with a mix of dried chillies, Sichuan peppercorns, garlic, and leeks. The chicken is first coated in seasoned breadcrumbs and then fried twice to achieve an ultra-crispy exterior. It's addictive, spicy, and flavourful — a must-order for spice lovers. One of the best renditions of La Zi Ji I've had in Singapore.

Ume Tomato 4.2/5

The Ume Tomato ($14) was a lighter, refreshing dish made with Looye cherry tomatoes sourced from Holland. The tomatoes are marinated in Ume (plum) and served with Ume granite, sour jelly, and salicornia. The combination of sweet, sour, and salty flavours was intriguing, with the tangy granite providing a nice contrast to the sweetness of the tomatoes. This dish is an ideal palate cleanser to order after the spicy La Zi Ji, as it beautifully cuts through the heat and refreshes the senses.

Oriental Duck Consomme 4/5

The Oriental Duck Consomme ($28) is a beautiful representation of Chef Eugene's love for roasted duck. The consommé is poured tableside over duck ravioli, braised daikon, black trumpet mushrooms, and cordyceps flower. The broth is clear yet rich in flavour, and the tender duck ravioli was the star of the dish. Each bite was comforting and elegant and showcased the complexity of the flavours in a subtle way. A dish that will impress both fans of Sichuan and French cuisine.

Chow Chow Prawn 4.2/5

A Sichuan-inspired take on the American South's chow chow relish, the Chow Chow Prawn ($43) features wok-fried spiced tiger prawns paired with a Sichuan chow chow relish made from cabbage, onions, and bell peppers. The prawns were perfectly cooked, with a slight char that added smokiness to the dish. The chow chow relish had a nice balance of tang and heat, complementing the sweetness of the prawns — a creative and well-executed dish.

Loup De Mer 4.8/5

The Loup De Mer ($98) is a whole European seabass cooked perfectly. The fish is served with asparagus, ratte potato, kale, and vine pepper beurre blanc, and then the fish is finished with Sichuan chopped chilli salsa. The crispy skin, with scales left intact, added a delightful crisp to the tender, flaky fish. The beurre blanc had a slight Sichuan kick, making this a dish that marries European finesse with bold Sichuan flavours —definitely one of the menu's highlights.

Homestyle Braised Pork Belly 4.5/5

A hearty, comforting dish, the Homestyle Braised Pork Belly ($63) draws inspiration from claypot rice but is elevated with Chef Eugene's signature touch. The tender pork belly is perfectly braised and served with fried kale, tea tree mushroom, garlic rice, and egg confit. For an added indulgence, shaved truffle is available as an add-on. The dish was rich and satisfying, though the price point might be steep for some.

Citrus Block 4/5

Birds of A Feather continues to impress with its new menu, blending traditional Sichuan flavours with contemporary Western techniques. Chef Eugene's creative vision shines through in every dish, particularly in standouts like the Find the Chicken in the Chillies, Loup De Mer, and Homestyle Braised Pork Belly. Whether you're a longtime fan or a first-time visitor, this menu refresh brings a sense of excitement and reinvention to the restaurant's already impressive offerings.

Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 9755 7115
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 10 minutes. [Map]

Hayop @ Amoy Street - Offshoot of Manila's Favourite Filipino Restaurant Manam

Hayop is the latest addition to Singapore’s dining scene, an offshoot of Manila’s beloved Manam, bringing a modern twist to classic Filipino cuisine. Situated in a lively part of town, Hayop is all about showcasing the vibrant flavours of the Philippines while offering diners a glimpse of the country’s famous hospitality.

Ensaladang Hayop 4/5

We kicked off the meal with the Ensaladang Hayop ($14), a refreshing and vibrant salad that sets the tone for the meal. Winged beans and green mango are the stars of the dish, tossed in a salted egg yolk vinaigrette and garnished with red radish, house-pickled watermelon rind, and salted egg white crumble. The crunch from the winged beans, the tangy bite of the green mango, and the savoury vinaigrette all come together beautifully. It’s light but packed with flavour, a great way to awaken the palate.

Lumpia 3.8/5

Next up, we tried the Lumpia ($14/2pc), which, at first glance, reminded me more of a taco than what is known in the Philippines as spring rolls because it has Chinese origins introduced by Hokkien immigrants who made their way to the Philippines during the pre-colonial period. This fresh version of Lumpia is made with roasted heirloom baby carrots, soy-braised jackfruit, pickled jicama, minced garlic, and crushed peanuts, all wrapped in house-made mung bean crepes. The jackfruit's earthiness and the vegetables' crunch give it a unique texture and flavour.

Manam's Crispy Palabok 4/5

We then moved on to the Crispy Palabok ($26). This dish takes the traditional Filipino noodle dish Palabok and adds a creative twist. Here, crispy glass noodles replace the usual soft rice noodles, topped with charred baby cuttlefish, tiger prawns, chicharron, tinapa flakes (smoked fish), crispy garlic, and spring onion. As the shrimp and annatto sauce are poured over the crispy noodles, they soften and soak up the rich, savoury flavours. It turns into a slurping goodness, with the sauce harmonising everything together.

Manam's House Crispy Sisig 4.5/5

One of my favourites of the evening was Manam's House Crispy Sisig ($22). Sisig is a quintessential Filipino dish, and Hayop's version doesn't disappoint. This crispy and sizzling version is made from pork jowl and cheek and is packed with flavour, elevated by fried garlic, red chilli, and spring onions. The contrast of textures from the crispy pork and the softness of the other components made every bite a joy. This is one dish I'll be returning for.

Kamatis 4.2/5

The Kamatis ($6) was a light and zesty salad made from fresh heirloom tomatoes tossed in calamansi vinaigrette with crispy silverfish. It was a simple dish showcasing the tomatoes' natural sweetness with a hint of tang from the vinaigrette. The crispy silverfish adds a bit of saltiness and crunch to round out the flavours.

Adobong Dilaw 4/5

Next, we had the Adobong Dilaw ($36), a unique take on adobo, which is often regarded as the national dish of the Philippines. This version features tender Duroc pork belly braised in turmeric and coconut vinegar sauce, accompanied by roasted bone marrow and garlic confit puffs. The turmeric added a warm, earthy note to the rich adobo sauce, while the roasted bone marrow provided an indulgent, creamy texture. This dish was a flavourful and creative interpretation of a Filipino classic.

Manam's Wagyu & Watermelon Sinigang 4.2/5

One of the most intriguing dishes of the night was Manam's Wagyu & Watermelon Sinigang ($56). This tangy tamarind-based soup typically uses pork, but Hayop's version substitutes it with grass-fed NZ Wagyu short rib, adding a luxurious twist. The charred watermelon was an unexpected but delightful addition, lending a subtle sweetness that complemented the broth's tartness. It's a unique spin on sinigang that brings depth and complexity to this comforting dish.

Buko Pie 4/5

For dessert, we had the Buko Pie ($14), a Filipino twist on the American apple pie. Instead of apples, the pie is filled with sweet, creamy coconut (buko) and topped with buttery crumble, whipped coconut cream, parmesan, and cheddar cheese. The combination of sweet and savoury flavours worked surprisingly well, with the cheese adding an interesting contrast to the rich coconut filling. It was a satisfying way to end the meal.

Halo-halo 4.2/5

Finally, we had the iconic Filipino dessert, Halo-halo ($18), which translates to "mix-mix." Hayop's version of this shaved ice treat combines milk, leche flan, ube halaya (purple yam jam), candied beans, and jelly, all topped with a scoop of ube sorbetes (purple yam ice cream). The flavours and textures were a delightful mix, though it reminded me slightly of Singapore's ice kachang. It's a vibrant and refreshing dessert, perfect for a warm day.

Hayop successfully brings a taste of modern Filipino cuisine to Singapore, blending tradition with creativity. While some dishes are more experimental, they remain rooted in the rich heritage of Filipino flavours. The Crispy Sisig and Wagyu & Watermelon Sinigang were the highlights for me, showcasing the boldness and inventiveness of the menu. Whether you're familiar with Filipino food or a newcomer, Hayop is definitely worth a visit.

Note: This is an invited tasting.


Hayop
104 Amoy Street
Singapore 069924
Tel: +65 8028 9012
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 5pm - 10pm
(Closed on Sun, Mon)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]