Xi Men Jie (西門街) @ The Rail Mall - New Casual Eatery Serving Popular Taiwanese Dishes

Taiwanese casual eatery Xi Men Jie (西門街) opened in 2015 and has steadily expanded to eight outlets across Singapore. The latest addition is located at The Rail Mall, conveniently situated at the end closest to The Rail Corridor.

Stepping in, the interior is bright, clean, and spacious. The menu focuses on popular Taiwanese staples, including Mee Sua, Braised Pork Rice, and Street Snacks, alongside a variety of noodles, fried rice, soups, and porridge options.

Ocean Blue Sparkle

We started with the Ocean Blue Sparkle ($6.90), a white peach-based drink with jelly cubes. This was too sweet for our taste. The beverage choices here are vast, ranging from bubble tea to homemade drinks and more classic hot beverages.

Xiao Tang Bao Soup Dumplings 3.8/5

The Xiao Tang Bao Soup Dumplings ($7.90) was served in a portion of six. Each dumpling carried a decent amount of savoury soup and tender meat.

Taiwan Smoked Sausage Egg Fried Rice 3/5

Next, we had the Taiwan Smoked Sausage Egg Fried Rice ($9.50). While we appreciated the use of pearl rice, the dish could be much better seasoned. Other fried rice options include pork cutlet, crispy chicken cutlet, and more.

Braised Pig Intestine Mee Sua 3.8/5

Last but not least, we had the Braised Pig Intestine Mee Sua ($8.90), a hearty and well-seasoned rendition. The mee sua is also available with other toppings, such as oysters and shredded chicken.

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.


Xi Men Jie (西門街)
The Rail Mall
398 Upper Bukit Timah Road
Singapore 678049
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Nearest MRT: Hillview MRT (DT Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Hillview MRT station. Take Exit A. Walk down Upper Bukit Timah Road. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Celebrate the Year of the Snake with Embering Abundance

Ring in the Year of the Snake with an opulent dining experience at Man Fu Yuan, located in the heart of InterContinental Singapore. From 15 December 2024 to 16 February 2025, the restaurant presents a grand celebration of Lunar New Year traditions, offering meticulously curated menus and luxurious à la carte dishes. Whether you're dining in or indulging in takeaway treasures, Man Fu Yuan promises a feast of abundance and joy.

Blazing Snake Fortune Yu Sheng

The highlight of this year's celebrations is the Blazing Snake Fortune Yu Sheng ($988++, serves up to 10 guests), a spectacular creation featuring an intricate design of eight "snakes," each symbolizing blessings like Peace, Prosperity, Health, and Good Fortune. Grilled eels, signifying renewal, take centre stage alongside premium ingredients like abalone, rock lobster, salmon sashimi, crispy skin, ikura, and Hokkaido shredded dried scallops. Drizzled with golden wafu, roasted sesame dressing, and fragrant oil, this magnificent 60-inch yu sheng is the perfect way to usher in a prosperous year.

Braised 'Kao Fu' Beancurd with Superior Soy Sauce 3/5

The meal began with a delicate amuse-bouche: Braised 'Kao Fu' Beancurd with Superior Soy Sauce. A bite-sized delight, it offered a glimpse of the refined craftsmanship that Man Fu Yuan brings to its Lunar New Year menu.

Braised Spinach Seafood Bisque with Fish Maw 4.2/5

A departure from the usual broths, the Braised Spinach Seafood Bisque with Fish Maw features a light yet flavourful broth infused with seafood essence. Paired with premium fish maw that boasts a firm and bouncy texture, this dish is both refreshing and luxurious.

Braised South African 6-head Abalone with Iberico Pork Collar, Flower Mushroom 4.2/5

This trio of indulgences includes Braised South African 6-head Abalone enriched with a luscious braising sauce, tender Iberico Pork Collar, and earthy Flower Mushrooms. The abalone, cooked to perfection, and the Iberico pork, with its delightful crunch, made this dish a standout.

Braised Whole Guan Dong Sea Cucumber Stuffed with Minced Pork and Prawn 4.2/5

The Braised Whole Guan Dong Sea Cucumber is a true delicacy stuffed with a savoury blend of minced pork and prawn. The sea cucumber's gelatinous texture complements the flavourful stuffing, creating a dish that's as satisfying as it is unique.

Steamed Greenland Halibut with Preserved Citrus Golden Chilli Sauce and Scallion 4.5/5

The Steamed Greenland Halibut was tender and moist, with the preserved citrus golden chilli sauce adding a sweet, tangy, and spicy kick that elevated the dish. The balanced flavours paired harmoniously with the fish’s delicate texture.

Braised Duo La Mian with Alaska King Crab, Rock Lobster and Crab Roe 4.2/5

This luxurious noodle dish features Braised Duo La Mian soaked in a rich crab roe sauce, offering an umami-packed finish. The addition of Alaska king crab and rock lobster makes it a decadent treat perfect for the festive season.

Braised Rock Lobster with Golden Crispy Rice, Lobster Bisque, Garlic, Ginger 4.8/5

A must-try is the Braised Rock Lobster with Golden Crispy Rice, where fragrant rice absorbs the robust flavours of the lobster bisque. The garlic and ginger lend a subtle warmth, making each mouthful rich and satisfying.

Chilled Osmanthus Flower Tea 4.2/5

To conclude the meal, the Chilled Osmanthus Flower Tea offers a refreshing endnote. This light, sweet soup is brimming with nourishing ingredients like red dates, snow lotus seeds, dried longan, lily bulbs, and golden bird's nest, embodying both tradition and indulgence.

Man Fu Yuan Abundance Treasure Pot

For a communal feast, the Man Fu Yuan Abundance Treasure Pot is a treasure trove of over 18 premium ingredients, including 6-head whole abalone, rock lobster, premium sea cucumber, fish maw, and more. Available for both dine-in and takeaway, it's the ultimate centrepiece for any Lunar New Year celebration.

Steamed Rock Lobster with Glutinous Rice, Crabmeat and Crab Roe

Beyond the prix-fixe menus, Man Fu Yuan offers exquisite à la carte options for those seeking specific indulgences:

- Steamed Rock Lobster with Glutinous Rice, Crabmeat, and Crab Roe ($158++) – A delicately steamed lobster atop fragrant glutinous rice infused with sweet crabmeat and umami-rich crab roe.

- Flambé Eight Treasure Duck with Abalone ($198++) – A stunning whole duck stuffed with auspicious ingredients, crowned with tender abalone and flambéed for dramatic flair.

Flambe Eight Treasure Duck with Abalone

Lunar New Year takeaway goodies are available for pre-order from 15 December 2024 to 12 February 2025. For reservations and enquiries, call +65 6825 1008 or email sinhbmanfuyuan.manfuyuan@ihg.com. Alternatively, browse the takeaway options online at InterContinental Singapore Festive Goodies.

Man Fu Yuan once again raises the bar with its impeccable Lunar New Year offerings, blending timeless traditions with modern flair. Whether you're dining in or taking home a festive feast, this culinary destination ensures a prosperous and indulgent start to the Year of the Snake.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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

5 On 25 @ Andaz Singapore - Usher in the Year of the Snake with Auspicious Lunar New Year Dishes, Refined Set Menus and New Takeaway Goodies

Ushering in the Year of the Snake, 5 ON 25 at Andaz Singapore introduces an array of auspicious Lunar New Year dishes, refined set menus, and festive takeaway goodies, available from 13 January to 12 February 2025. Curated by Executive Chef Martin Satow, Head Chinese Chef Lim Hong Lih, and their culinary team, the offerings highlight thoughtfully sourced ingredients while staying true to authentic Cantonese flavours.

5 ON 25 Signature Yusheng ($88/$148 Dine-in/Takeaway) features luscious slices of house-smoked sustainable Ora King Salmon from New Zealand, crispy fried yam, candied nuts, and a tangy plum dressing. For an indulgent upgrade, add-ons are available: Sustainable Canadian Lobster Meat ($78), Sustainable Surf Clam ($28), Crispy Whitebait ($20), and Crispy Salted Egg Yolk Fish Skin ($20).

Dim Sum 4.5/5

Highlights from the special Dim Sum lunch menu include the Truffle, Pumpkin & Water Chestnut Dumpling, Shrimp & Crab Dumpling, Crispy Taro Fritter with Chicken Sustainable Prawns & Mushroom. Both dumplings boasted soft, chewy skins with juicy fillings, while the taro fritter had a light, airy crust that paired beautifully with the creamy taro and well-seasoned interior.

Buddha Jumps Over The Wall 4.5/5

Buddha Jumps Over The Wall is a nourishing soup prepared with a dash of premium yellow rice wine from Mansong Wine Estate and simmered over low heat. Packed with tender herbal chicken, abalone, fish maw, sea cucumber and dried scallops, it was comforting and flavourful with depth and richness.

Stuffed Morel Mushrooms 3.5/5

Available during lunch and dinner, Stuffed Morel Mushrooms ($68) is a limited-time special. Filled with sustainable shrimp mousse and water chestnuts, the presence of Yunnan black truffle enhanced the earthy flavour of the mushrooms. Chinese yam and edamame complemented the dish with added texture and flavour.

Mapo Tofu 2.8/5

5 ON 25's rendition of Mapo Tofu combined two colours of beancurd and was elevated with sea cumber and fish maw. While its firmer tofu and a much more pronounced peppercorn flavour deviated from traditional map tofu with firm beancurd, it offered a different experience of enjoying the dish.

Turbot 4.5/5

Live seafood selections offer farmed Turbot. We had it steamed Hong Kong style, showcasing the fish at its best with buttery texture and delicate sweetness.

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone 4.5/5

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone was noteworthy. It featured fork-tender short ribs that were unctuous and flavorful, coated in a savoury, sweet, and malty sauce.

Wu Liang Ye Flambéed Claypot Baked Jasmine Rice 4/5

The Wu Liang Ye Flambéed Claypot Baked Jasmine Rice was a showstopper with its dramatic tableside flambé presentation. Topped with braised jade tiger abalone, Cantonese cured sausage, Romanesco and rice crisp, every bite was an interplay of flavours and textures, and the amount of moreish scorched rice crust achieved made it even more satisfying.

Mandarin Entremet 4.5/5

Dessert was well-considered and exquisite — Mandarin Entremet ($16), which delighted with airy pineapple sponge cake, light vanilla mousse, glutinous rice, and black rock sugar.

Six set lunch and dinner menus are available from $98 per person, served in the main dining hall or private dining suites – Emerald (up to 12 guests, minimum spend of $1,800) and Ruby (up to eight guests, minimum spend of $1,200).

For restaurant reservations and takeaway orders, please call + 65 6408 1228 or visit https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25.

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.


5 On 25
Andaz Singapore
5 Fraser Street
Level 25
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6-1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]

VITIS Wine Bar and Bistro @ DUO Galleria - Pairing Modern Asian Dishes with Asian Wines

VITIS Wine Bar and Bistro, located at DUO Galleria, is an original concept that celebrates the richness and diversity of Asian wines and winemakers. Founded by seasoned sommelier Gary Low, who has worked in Michelin-starred establishments like JAAN by Kirk Westaway and Burnt Ends, VITIS boasts an exclusive collection of wines sourced from unique Asian terroirs. Executive Chef Kenneth Lin helms the culinary offerings, which are crafted to pair seamlessly with the wine selection, offering modern interpretations of beloved Asian flavours and classics.

Our experience began with the GranMonte Cremant Methode Traditionelle Extra Brut, a sparkling wine from Thailand. This wine paired well with a selection of starters with a rich mouthfeel.

Oyster with Ponzu

Chutoro Tartlet 4.5/5, Deep-Fried Pig’s Tail 4/5

The Oyster with Ponzu offered a fresh, briny bite with a citrusy lift, while the Chutoro Tartlet combined unctuous tuna enriched with cured egg yolk with the subtle tang of kumquat. The Deep-Fried Pig's Tail with garlic vinaigrette was moreish with a satisfying crunch and a slightly gelatinous texture.

Grilled Sumi Ika 4/5

Among the small plates, the Grilled Sumi Ika ($28) stood out both visually and in its execution. The tender, chewy squid stuffed with glutinous rice offered a delightful interplay of textures, further elevated by the nutty depth of a peanut and Kecap salsa.

Thai-Style Eggplant Salad 4.5/5

Equally appetising was the piquant Thai-Style Eggplant Salad ($18). The tender eggplant soldiers absorbed the vibrant flavours of the Thai green chilli sauce, while the addition of the creamy ajitama provided a perfect balance to the dish's spice and acidity, creating a harmonious blend of bold and mellow notes.

'HAE-MEE' Mussels 4/5

For large plates, the 'HAE-MEE' Mussels ($28) redefined the classic mussels dish with a robust prawn bisque. It was accompanied by sourdough bread meant for soaking up the umami-packed broth.

Assam Glazed Ribs 4.5/5

The Assam Glazed Ribs ($26) were equally exceptional. It featured fork-tender meat coated in a tangy, sweet Assam Kicap Manis glaze. The surprise addition of a Rojak Salad added a refreshing contrast and a unique character to this dish.

Both dishes paired beautifully with a bold Silver Heights Family Red, enhancing their robust flavours.

Deconstructed Valrhona Chocolate Cake 4.5/5

Dessert was a Deconstructed Valrhona Chocolate Cake ($18) paired with lychee and chocolate crumble. This 'cake' was incredibly rich with a velvety texture, an indulgent treat to conclude the meal.

The VITIS cellar features exclusive collections of bottles like the Long Dai Cabernet Blend 2019 from China’s Shandong region, often referred to as "The China Lafite," and the Fratelli Vitae Chardonnay 2016 from India. Other notable selections include Thailand’s GranMonte Sakuna Rosé 2023 and Taiwan’s Weightstone Blanc des Blancs Extra Brut 2020, showcasing the diverse terroirs of Asia. Additionally, the collection highlights wines crafted by Asian winemakers who have made their mark globally.

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.


VITIS Wine Bar and Bistro
DUO Galleria
7 Fraser Street
#01-46/47
Singapore 189356
Tel: +65 8823 3993
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Fri: 12pm - 215pm, 5pm - 1015pm
Sat: 5pm - 1015pm
(Closed on Sun)

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]

Summer Pavilion @ Ritz-Carlton Singapore - Usher in the Year of the Golden Snake at Summer Pavilion

Celebrate Lunar New Year in style at the one-Michelin-starred Summer Pavilion, where exquisite Cantonese cuisine takes centre stage. This festive season, the restaurant offers a selection of six- to eight-course set lunch and dinner menus, priced from S$158 per pax, available from 13 January to 12 February 2025.

Prickly Sea Cucumber Yu Sheng 4/5

Like every traditional Lunar New Year feast in Singapore, the meal begins with a Yu Sheng tossing, symbolising prosperity and abundance for the year ahead. This year, Summer Pavilion unveils an innovative Prickly Sea Cucumber Yu Sheng, elevating the classic dish with a unique touch.

Steamed Lobster Meat, Egg White, Black Caviar 4.5/5

The meal is then introduced with a duo of amuse-bouche. First is a vibrant Sautéed Prawn paired with cashew nuts, dried chilli, and balsamic pearls, a delightful mix of crunch and tang. Following this is the luxurious Steamed Lobster Meat with Egg White and Black Caviar, a refined interpretation reminiscent of a decadent chawanmushi.

Dim Sum Platter 4.2/5

The Dim Sum Platter impresses with a trio of expertly crafted items: a Steamed Scallop Dumpling, a Poached Prawn Dumpling in Black Vinegar, and a Pan-fried Roasted Duck Bun. Each bite showcases different cooking techniques — steaming, poaching, and pan-frying—highlighting the restaurant's finesse and skill.

Double Boiled Chicken Soup 4.5/5

Next is a comforting Double-boiled Chicken Soup featuring premium ingredients such as fish maw, Matsutake mushrooms, dried scallops, and soaked Nostoc algae. This nourishing soup epitomises the hallmark of Cantonese cooking: balance and depth.

Steamed Dong Xing Grouper Fillet 4.5/5

A signature from Chef Cheung, the Steamed Dong Xing Grouper Fillet is delicately paired with luffa gourd and black fungus. The perfectly steamed fish is tender and sweet, with a light broth that enhances the grouper's natural flavours.

Steamed Vermicelli, King Scallop Caviar, Crab Roe and Egg White 4.8/5

The highlight of the night is the Steamed Vermicelli with King Scallop, Caviar, Crab Roe, and Egg White. This silky, slurp-worthy dish is served in a rich, savoury broth that draws comparisons to Shanghai Crab Roe Noodles. Every element, from the smooth vermicelli to the decadent broth, creates a harmonious and addictive dish that leaves a lasting impression.

Chilled Superior Bird's Nest, Pear, Osmanthus 4.5/5

The meal concludes with the Chilled Superior Bird's Nest, served with osmanthus-infused poached pear. This light, refreshing dessert provides the perfect sweet ending to a luxurious Cantonese feast.

Osmanthus Jelly 4/5

Finally, petite fours are served in the form of Osmanthus Jelly and Osmanthus Sachima — delicate bite-sized treats that add a lovely, nostalgic touch to the dining experience.

Osmanthus Sachima 4/5

Diners celebrating the first 15 days of the Lunar New Year at Summer Pavilion will receive exclusive Ritz-Carlton red packets and a pair of mandarin oranges per reservation. Vegetarian Yu Sheng and Pen Cai are available for takeaway for those looking to host celebrations at home.

For reservations, please call +65 6434 5286 or email rc.sinrz.summerpavilion@ritzcarlton.com.

Note: This is an invited tasting.


Summer Pavilion
Ritz-Carlton Singapore
Level 3
7 Raffles Avenue
Singapore 039799
Tel: +65 64345286
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Nearest MRT: Promenade (DT Line)

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

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