Club Rangoon @ Duxton Road - A Rare Gem Showcasing Contemporary Burmese Cuisine in Singapore

Along the vibrant stretch of Duxton Road, Club Rangoon continues to stand its ground in Singapore's ever-evolving dining landscape. Having first visited shortly after its opening in August 2024, it is heartening to return nearly a year and a half later to see the restaurant not only surviving but refining its identity. In a city where dining concepts come and go with startling frequency, Club Rangoon remains a rare gem — spotlighting contemporary Burmese cuisine, a cuisine still relatively underrepresented in Singapore.

Laphet Hummus 4.2/5

The Laphet Hummus ($14) offers a thoughtful reinterpretation of a familiar staple. Infused with fermented tea leaves, the hummus carries a distinctive Burmese accent that is earthy, umami-rich, and gently herbaceous, setting it apart from its Mediterranean counterpart. The texture is luxuriously smooth, almost velvety, serving as a canvas for the nuanced flavours of laphet and tea leaf oil drizzled atop. This "gentle funk" adds intrigue without overwhelming the palate. Paired with warm, pillowy pita, it becomes an addictive starter that invites repeated scooping.

Short Rib Skewers 4.2/5

The Short Rib Skewers ($18 for 2pc) exemplify the restaurant's knack for balancing richness with brightness. Grilled to tender perfection, the beef boasts a melt-in-the-mouth texture, accented by a light smoky char. What elevates the dish is the Burmese-style chimichurri, sharper and more herbaceous than the traditional Argentinian version, cutting cleanly through the meat's fattiness. The accompanying pennywort salad lends a refreshing crunch and a slightly bitter note, rounding out the dish with finesse.

Samusa Thoke 4/5

A beloved Burmese street food classic, the Samusa Thoke ($12) is a medley of textures and flavours. Crispy potato samosas are broken apart and tossed into a warm, comforting yellow split pea soup, allowing them to soak up the broth while retaining bits of crunch. The addition of shredded cabbage and fresh mint introduces a crisp, cooling contrast, while a squeeze of lime ties everything together with a bright, zesty lift. The interplay between warm and fresh elements makes this dish both hearty and refreshing.

Ohn-No Khout Swel 4/5

The Ohn-No Khout Swel ($20) delivers a comforting bowl of coconut chicken noodle curry. Rich yet approachable, the mildly spiced broth is thick enough to coat each strand of egg noodles and envelop tender pieces of chicken. A halved boiled egg adds an extra layer of richness, while crunchy yellow rice crackers provide textural contrast. With lime and chilli on the side, diners can easily adjust the balance of acidity and heat, making it a highly customisable and satisfying main.

Wet Thar Dan Dauk 4.5/5

A standout on the menu, the Wet Thar Dan Dauk ($34) is a luxurious take on Burmese-style biryani. Fragrant basmati rice, infused with saffron and ghee, forms the base for a generous portion of slow-cooked pork knuckle. The meat is incredibly tender, with gelatinous richness that melts effortlessly on the palate. To offset this indulgence, a side of tangy green mango salad provides a refreshing acidity and crunch, ensuring each bite remains balanced and enjoyable.

Yone Pathay Thee Tofu Kyaw 4.5/5

The Yone Pathay Thee Tofu Kyaw ($22) showcases the depth of Burmese "dry curry" techniques. Featuring okra and tofu stir-fried with a robust masala blend, the dish delivers concentrated, caramelised flavours with every bite. The tofu absorbs the spices beautifully, while the okra adds a tender, slightly crisp texture. A touch of tamarind introduces a sharp, fruity acidity that cuts through the warmth of the spices, resulting in a dish that is both hearty and well-balanced.

Laphet-yay Ice Cream 4.5/5

Ending on a high note, the Laphet-yay Ice Cream ($14) is a creative homage to Burmese milk tea. Smooth and creamy, the ice cream captures the bold, slightly tannic notes of black tea, mellowed by the sweetness of condensed milk. The addition of a banana and jaggery crumble introduces a contrasting texture and a deep, caramel-like sweetness. The interplay between warm, earthy flavours and the cold creaminess of the ice cream makes for a refined yet comforting dessert.

Returning to Club Rangoon, the progression is evident. The refreshed menu feels more confident and cohesive, with flavours that are better defined and more attuned to the local palate without losing their Burmese essence. This second visit not only deepened my appreciation for the cuisine but also highlighted the restaurant's growth in bridging tradition and modernity. In many ways, Club Rangoon continues to play an important role in introducing and evolving Burmese cuisine within Singapore's dynamic food scene.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]

PUTIEN @ Westgate - Savour the Once-a-Year Duotou Clams at PUTIEN, Featuring New Bold Creations

Known for its authentic Fujian cuisine, PUTIEN once again celebrates the return of its highly anticipated seasonal delicacy, Duotou Clams, available across all outlets until 31 July 2026. Harvested only once a year at peak quality, these prized clams from Duotou Village in Putian, Fujian, are revered for their plump, juicy texture, natural sweetness, and a clean, mineral-rich finish that lingers delicately on the palate.

What truly sets Duotou Clams apart lies in their origin. Cultivated in nutrient-rich black mudflats formed over a millennium and nourished by higher-salinity waters, the clams develop a deeper, more concentrated flavour than regular varieties. Farmed using traditional methods that date back over 600 years and harvested painstakingly by hand, often buried up to 30cm beneath the surface, each clam embodies a legacy of patience, craftsmanship, and respect for nature.

Salt-baked Duotou Clam 4.2/5

A perennial favourite, the Salt-baked Duotou Clam ($29.80) continues to impress as PUTIEN's best-selling clam dish for nine consecutive years globally. Served atop a bed of coarse sea salt, the clams are gently baked to retain their natural juices, allowing their inherent sweetness to shine. The addition of aromatic Szechuan peppercorns introduces a subtle numbing fragrance that enhances rather than overpowers, lifting the overall flavour profile. Each bite delivers a satisfying burst of briny sweetness, complemented by the clam's signature plumpness and clean finish.

Duotou Clams in Sauce 4.5/5

A new addition to this year's lineup, the Duotou Clams in Sauce ($29.80) offers a bolder, more robust expression. Cloaked in a rich, spicy, and umami-laden sauce, the dish delivers a lingering heat with a gentle numbing sensation. The sauce clings beautifully to the clams, amplifying their sweetness while adding depth and complexity. It is a well-balanced creation that showcases PUTIEN's ability to innovate while respecting the ingredient's integrity.

Diners can also take advantage of the limited-time membership promotion, "8 Delectable Dishes, Feast on 2 at a Time!", where any two Duotou clam dishes are available at a special price of $48.80 — a great opportunity to sample different interpretations of this seasonal treasure.

Sweet & Sour Pork with Lychees 4.5/5

A signature that never disappoints, the Sweet & Sour Pork with Lychees ($17.80/ $26.70) remains a must-order. The dish stands out for its remarkable consistency, arguably one of the best renditions in Singapore. The pork is tender and succulent, encased in a light, crisp batter that holds up well against the glossy sauce. Real lychees lend a natural sweetness and fruity brightness, creating a harmonious balance with the sauce's tangy notes. It is an appetising dish that hits all the right notes without being overly cloying.

Braised Luffa with Dried Scallop 4.2/5

The Braised Luffa with Dried Scallop ($16.80/ $25.20) is a comforting, understated dish that highlights the beauty of simple ingredients done right. The luffa is tender and velvety, with a slight crunch that preserves its freshness, while its natural sweetness is gently coaxed out through braising. Shredded dried scallops (conpoy) infuse the light gravy with a deep, savoury umami, adding layers of flavour without overwhelming the palate. The result is a delicate yet flavourful dish that complements heavier items on the table.

Fried Heng Hwa Bee Hoon 4.5/5

The Fried Heng Hwa Bee Hoon ($14.80/ $29.60) showcases the finesse of PUTIEN's culinary roots. Made from Xinghua rice vermicelli sourced from Putian, the noodles are traditionally sun-dried, resulting in strands that are exceptionally fine, translucent, and resilient. Despite absorbing the savoury broth, the bee hoon retains a pleasing "al dente" bite without turning mushy. Lightly seasoned yet deeply flavourful, the dish carries a subtle rice fragrance that speaks to the purity and quality of the noodles.

With both classic and contemporary interpretations, PUTIEN's Duotou Clam season celebrates heritage, craftsmanship, and ingredient-driven cooking. Available for a limited time only, it is a compelling reason to revisit the restaurant and savour one of Fujian's most treasured seasonal offerings.

Note: This is an invited tasting.


PUTIEN
Westgate
3 Gateway Drive
#03-08
Singapore 608532
Tel: +65 6254 8535
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 5pm - 10pm Fri-Sun: 1130am - 10pm

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

VUE @ OUE Bayfront - New Weekend Lunch Set Menu with Signature Dessert Trolley

Perched atop OUE Bayfront, VUE continues to impress with its refined modern European cuisine and stunning skyline views. Elevating the weekend dining scene, the restaurant has launched a new Weekend Lunch Set Menu, thoughtfully curated with a choice of four ($108++) or five courses ($128++). Each dish reflects a careful balance of artistry and finesse, culminating in a delightful finale of free-flow desserts from its signature trolley.

As with every visit, the meal began on a high note with the restaurant's complimentary milk buns. Soft, pillowy and lightly sweet, they were perfect when paired with olive oil and balsamic vinegar. It's one of those addictive starters that inevitably leads to a second helping, and understandably so.

42-Month Aged Jamón Iberico 4/5

We started our lunch with the cold appetisers, in which the 42-Month Aged Jamón Iberico delivered a deeply savoury, complex flavour profile. The long curing process lends the ham its signature intensity and nutty undertones, complemented beautifully by sweet Charentais melon. Paired with the La Coca toast, a thin, crisp Spanish flatbread, provided a delightful textural contrast, allowing the richness of the ham to shine.

Heirloom Tomatoes 4/5

The Heirloom Tomatoes offered a lighter yet equally satisfying alternative. Naturally sweet and juicy heirloom tomatoes were paired with smoked burrata, creating a luscious creamy contrast. The inclusion of tonburi, often referred to as "land caviar," added a subtle popping texture, while black olives introduced a gentle briny depth, tying the dish together harmoniously.

Wild Caught Scallop 4.2/5

Moving on to the hot appetisers, the Wild Caught Scallop stood out for its precision in execution. The wild caught scallop was pan-seared to a perfect golden crust while retaining a tender, succulent interior. Its natural sweetness was elevated by the luxurious topping of Osetra caviar, while the white chocolate miso emulsion added an unexpected yet balanced layer of sweetness and umami. The sautéed spring peas lent freshness and a slight crunch, rounding off the dish elegantly.

Grilled Baby Gem Lettuce 4/5

In contrast, the Grilled Baby Gem Lettuce showcased the restaurant's mastery of binchōtan grilling. The lightly charred outer leaves carried a gentle smokiness, while the inner core remained crisp and refreshing. The dish was brightened with an orange tahini dressing, complemented by feta cheese, walnuts and a Parmesan crisp. It delivered a pleasing interplay of smoky, creamy and crunchy textures.

Wild Forest Mushroom Risotto 4.8/5

For the risotto course, both options impressed with their depth of flavour and execution. The Wild Forest Mushroom Risotto was a comforting, earthy masterpiece. Made with a medley of premium mushrooms, including porcini and chestnut, the dish exuded deep umami richness. Each grain of rice retained a slight bite, coated in a creamy, velvety sauce enriched with aged Parmigiano Reggiano. The addition of truffle further enhanced its aromatic, woodsy profile.

Signature Uni Risotto 4.8/5

Equally indulgent was the Signature Uni Risotto (+$12). This luxurious creation highlighted the briny sweetness of Hokkaido sea urchin, folded into a creamy emulsion that beautifully coated the Japanese multi-grain rice. The grains offered a subtle textural contrast, making each mouthful more dynamic. The uni foam intensified the oceanic flavours, resulting in a deeply satisfying and decadent dish.

Spanish Octopus 4.5/5

From the grill, the Spanish Octopus demonstrated VUE's expertise with binchōtan charcoal. The octopus was cooked to a perfect tenderness, with a slight char that imparted a smoky depth without overpowering its natural sweetness. Accompanied by grilled baby gem lettuce, semi-dried tomatoes, and a pistachio chimichurri, the dish was well balanced, with the nutty, herbaceous sauce elevating the overall profile.

Stoneaxe Wagyu Rump Cap MBS 8-9 4.5/5

For the mains, the Stone Axe Wagyu Rump Cap MBS 8-9 (+$15) was a highlight for meat lovers. Also known as picanha, the cut is prized for its rich flavour and luscious fat cap, which renders beautifully over the grill. Simply seasoned to let the beef's quality shine, the meat was juicy, tender and deeply flavourful. Served with truffle mashed potatoes and heirloom cauliflower, the accompaniments complemented without overshadowing the star ingredient.

Desserts 4.2/5

Ending the meal on a sweet note, the Dessert Trolley remains a signature draw of the weekend lunch experience. Presented tableside, it offers an enticing selection of bite-sized and plated desserts that change with the seasons. From delicate pastries to indulgent sweets, the free-flow format allows diners to sample a variety of creations, making for a playful and satisfying finale.

Overall, VUE's Weekend Lunch Set Menu delivers a well-paced and thoughtfully executed dining experience. With its combination of quality ingredients, refined techniques and indulgent touches like the dessert trolley, it is an excellent choice for a leisurely weekend indulgence in the heart of the city.

Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 430pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]

MODU High @ Amoy Street - Elevated Next Chapter of Singapore's first premium Samgyetang specialty restaurant, Bigger Menu and Bigger Space

MODU, Singapore’s first premium Samgyetang speciality restaurant, has recently opened its latest outlet along Amoy Street, MODU High. Transforming the entire shophouse into a modern Hanok-inspired space, the new outlet offers a more intimate and spacious setting to enjoy its signature organic spring chicken Samgyetang, alongside an expanded menu featuring twelve distinct flavours.

Appetisers 4/5

We were served the 2-Gather Set ($118), a curated sharing set for two. It includes a pot of tea, appetisers, two bowls of Samgyetang, a shareable plate, and a traditional dessert to round off the meal. To start, we were each served a trio of appetisers: Honey Marinated Garlic & Ginseng, Steamed Eggplant with Soy Vinegar Sauce, and Tomato Carpaccio with Balsamic Vinegar. The standout was the Honey Marinated Garlic & Ginseng, offering a distinctive interplay of sweet, bitter, and garlicky notes that lingered on the palate.

Buckwheat Crepe Samhap 3/5

For the shareable plate, we chose the Buckwheat Crepe Samhap. This featured delicate buckwheat crepes, meant to wrap slices of grilled tofu and kimchi. Unfortunately, the crepes were disappointingly small and insufficient for the size of the tofu, which also leaned greasy. The saving grace here was the housemade kimchi, delivering a unique nutty and savoury depth.

Wild Mushroom Samgyetang 4.5/5

Moving on to the stars of the meal, the Samgyetang bowls. We tried the Wild Mushroom ($38), a new addition to the menu, featuring the rare and hence highly prized uncultivated neungi mushrooms. While the broth itself did not fully capture the mushrooms’ essence, biting into the chewy, dark-fleshed mushrooms released an intense, woody flavour that added depth to the Samgyetang. As for the halal-certified organic spring chicken, it impressed with its tenderness and, more importantly, its clean, natural flavour. A simple dip into the accompanying pepper salt was more than sufficient to bring out its qualities.

Perilla Seed Samgyetang 4.5/5

The Perilla Seed Samgyetang ($38), one of the two creamy variations, offered a completely different expression of Samgyetang. Rich and aromatic, it carried notes reminiscent of soybean and tahini. The experience evolved as we topped it up midway with the free-flow herbal broth, which lightened the richness while introducing more herbal complexity.

Dessert 4/5

Ending the meal on a comforting note was a traditional Korean Honey Cookie, paired with a mellow, gently sweet housemade Jujube and Cinnamon Punch.

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.


MODU High
96 Amoy Street
Singapore 069916
Tel: +65 8035 7883
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 1130am - 10pm
Fri-Sat: 1130am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is 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 the destination. Journey time is about 8 minutes. [Map]

LUCE @ Frasers House - Unveils a Richer, More Immersive Dining Experience

Curated under the direction of Chef de Cuisine Giuseppe Di Caetano, Luce at Fraser House introduces a more indulgent and dynamic dining experience, marked by an expanded lineup of live stations and a deeper repertoire of dishes.

Seafood on Ice

The experience began the moment I stepped in, greeted by an impressive seafood-on-ice display showcasing premium selections such as Japanese oysters, wild-caught Australian spanner crab, and an array of seasonal shellfish.

Cold Cuts and Charcuterie

The Cold Cuts and Charcuterie Room is an ideal way to start, a dedicated space housing an extensive selection of artisanal cheeses from Italy and France, including a noteworthy 36-month-aged cheddar, alongside premium cured meats like the 18-month dry-cured Prosciutto di Parma.

Chilled Antipasti and Salads

Burrata

The spread includes a variety of chilled antipasti and salads, with burrata as a highlight. A sushi and sashimi selection is also available alongside.

Housemade Squid Ink Tagliolini

Pasta station

At the heart of Luce lies its Italian culinary tradition. One of the standout live stations features the Housemade Squid Ink Tagliolini, prepared tableside on a gueridon. Tossed with fresh river prawn and a fragrant kaffir crustacean bisque, the dish is finished in a signature Parmesan wheel for added depth and richness. The pasta station also offers choices such as Trofie, Cheese Ravioli, and Rigatoni, complemented by sauces like Guanciale Carbonara and slow-cooked Beef Bolognese.

Bone Marrow

Brandy and Mustard Marinated Angus Beef Striploin

From the live stations, the Brandy and Mustard Marinated Angus Beef Striploin is a notable highlight, served alongside indulgent open flame bone marrow, green asparagus, vine tomatoes, and a brandy rosemary sauce.

Louisiana Style Barbecue Pork Ribs

Pollo Limone

Rotational roasts add variety, including Louisiana Style Barbecue Pork Ribs with Grilled Pineapple and Pollo Limone, featuring free-range chicken marinated with Cajun spices and finished with a lemon-and-mushroom cream sauce.

Oven Baked Sustainable Barramundi

Amongst the Italian specialities, channelling the essence of coastal Italian cuisine, the Sicilian-style Whole Branzino, presented as an oven-baked sustainable barramundi, was moist and tender, scrumptious with capers, tomatoes, olives, and perfectly cooked potatoes that brought everything together beautifully.

Seafood Stew

Vegetable Stew

Comforting classics such as Il Caciucco di Mare, a robust mixed seafood stew, and Frecanto di Verdure, a full-bodied vegetable medley brimming with the vibrant flavours of black olives, oregano, capers, tomato, garlic, onion, and white wine.

Homemade Meatballs

For homely fare, the Homemade Meatballs in fresh basil and tomato marinara deliver familiar comfort. At the same time, the Ragout alla Genovese, featuring slow-braised Wagyu with durum wheat pasta, was a pleasing staple.

Signature Pork Lup Cheong e Gorgonzola Dolce Pizza

The Pinsa station dishes out freshly made pizzas that take centre stage, including a cross-cultural creation: the Chef’s Signature Pork Lup Cheong e Gorgonzola Dolce Pizza, where the savoury, smoky lup cheong is balanced by a cream-softened Gorgonzola.

Fraser House Signature Laksa station

Satays

Local favourites remain a strong draw, with Fraser House Signature Laksa and Grilled Chicken and Beef Satay continuing to impress, the latter particularly notable for its spice-forward marinade and aromatic depth.

Braised Pork Belly

The Asian selection features staples such as Mee Goreng, Dim Sum, and curries. However, the standout was undoubtedly the Braised Iberico Pork Belly with dried chilli and five spice, meltingly tender and richly flavoured.

Dessert Station

LUCE-misu

To conclude, the dessert station is nothing short of abundant. Expect a Valrhona Chocolate Fountain, an assortment of Nyonya kueh, and an elegant spread of cakes. The signature LUCE-misu is given its own dedicated live station, offering a decadent finale.

Visit www.lucesingapore.com to explore monthly exclusive dining privileges at LUCE. In celebration of the relaunch, guests are invited to enjoy 30% dining privileges on weekdays with LUCE30 and 25% dining privileges on weekends with LUCE25. For reservations, please contact the Dining Reservations team at +65 6825 1008 or email tlc.sinlb.luce@luxurycollection.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.


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

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