Esquina @ Teck Lim Road - A Nostalgic Tapas Journey Through Its Greatest Hits

Celebrating a milestone in Singapore’s dining scene, ESQUINA at Jiak Chuan Road marks its 15th anniversary with a nostalgic yet forward-looking menu that brings back beloved tapas from its archives. Helmed by Chef Carlos Montobbio, the restaurant revisits crowd favourites from past years, refreshing the lineup monthly from May to December 2026. Priced from $15 per portion, these limited-time dishes capture the spirit of ESQUINA — vibrant, produce-driven, and quietly inventive. Adding to the celebratory mood, diners who order six anniversary tapas specials receive a complimentary carafe of Spanish house wine — a thoughtful touch that encourages communal indulgence.

Cadoret Oyster (2013) 4.8/5

A beautifully composed opener, the Cadoret Oyster delivers a punchy medley of flavours. The briny sweetness of the Perle Noire oysters is uplifted by a bright Vietnamese dressing, while Lebanese cucumber and coriander cress lend freshness. It’s a bold yet balanced bite — a fitting tribute to the dish that left a lasting impression on Chef Carlos himself.

Smoked Sardine “Gilda” (2026) 4.5/5

A new addition to the anniversary lineup, the Smoked Sardine “Gilda” reinterprets a classic pintxo with finesse. The delicately cured and cold-smoked sardine boasts a silky, melt-in-the-mouth texture, complemented by the acidity of olives, pickled onions, and piparras. Clean, elegant, and deeply satisfying.

Foie Gras (2013) 4.2/5

Rich and indulgent, the Foie Gras is elevated with a clever interplay of textures and flavours. The buttery liver sits atop a flaky puff pastry, balanced by a leek and sherry vinegar jam that cuts through the richness with a sweet-sour brightness. Each bite is luxurious yet surprisingly well-rounded.

Momotaro Tomato (2026) 4.8/5

The Momotaro Tomato dish is a masterclass in layering flavours. Sweet, juicy Momotaro tomatoes rest on a velvety salmorejo, enriched with olive oil and garlic. The addition of Manchego ice cream introduces a nutty, savoury dimension, while burnt chive oil ties everything together with a subtle smokiness. Refreshing yet complex.

Ofunato Bay Scallops (2019) 4/5

A refined land-and-sea composition, the Ofunato Bay Scallops are perfectly seared, retaining their natural sweetness. Paired with earthy Jerusalem artichoke and accented with burnt onion, the dish gains depth and contrast. The crowning touch of Ibérico lardo melts over the scallops, adding a rich, savoury finish.

Carabinero “al ajillo” (2023) 4.5/5

A luxurious upgrade of the classic garlic prawn, the Carabinero “al ajillo” showcases the prized Carabinero prawn in all its glory. Bathed in aromatic garlic-chilli oil, the prawn is intensely sweet and juicy. The resulting oil, stained with prawn essence, is irresistible when mopped up with bread.

Sweet Potato (2018) 4.8/5

One of ESQUINA’s most sought-after dishes, the baked Sweet Potato is anything but ordinary. Slow-cooked over charcoal, it develops a deep caramelised sweetness, enhanced by ají amarillo heat, a smoked quail egg, and crunchy puffed quinoa. Comforting yet layered.

Mini Uni Paella (2018) 5/5

The Mini Uni Paella is a standout dish that steals the spotlight. The Bomba rice is intensely flavoured with lobster stock, each grain perfectly al dente. Topped with Gambero Rosso, Mongo Ika, and a generous portion of Bafun uni, the dish delivers a powerful umami explosion — decadent, rich, and utterly unforgettable.

Iberico Pork Jowl (2016) 4.2/5

Slow-cooked and finished with a crisp sear, the Iberico Pork Jowl is melt-in-the-mouth tender with a caramelised crust. Chipotle mayo adds smoky warmth, while pickled pear cuts through the richness with bright acidity. A sprinkle of shichimi togarashi rounds it off with aromatic spice.

Tarta al Whisky (2026) 4.2/5

The Tarta al Whisky is a modern reinterpretation of a classic Spanish dessert; this deconstructed version layers whisky parfait, praline, vanilla ice cream, and yema. The interplay of warm and cold elements creates a dynamic, multi-textured finale.

Crostini with Chocolate Mousse 4.2/5

Simple yet satisfying, the Crostini with Chocolate Mousse features a rich chocolate mousse elevated with sea salt and olive oil, adding depth and fragrance. The crostini provides a crisp contrast, rounding off the meal on a comforting note.

ESQUINA’s 15th anniversary menu is more than just a retrospective — it’s a celebration of its culinary journey, evolution, and enduring appeal. By revisiting past favourites while introducing new interpretations, Chef Carlos Montobbio crafts a dining experience that feels both nostalgic and exciting. Whether you’re a longtime regular or a first-time visitor, this rotating lineup offers plenty of reasons to return — before each dish disappears once again from the counter.

Note: This is an invited tasting.


Esquina
16 Jiak Chuan Road
Singapore 089267
Tel: +65 62221616
Facebook
Instagram
Website
Nearest MRT: Outram Park (EW Line, NE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 1130am - 1030pm Fri-Sat: 1130am - 11pm
(Closed on Sun & Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time is about 8 minutes.[Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Teck Lim Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Man Fu Yuan @ Frasers House - Unveils Refined Cantonese Menu Rooted in Tradition and Transformation

Award-winning Cantonese restaurant Man Fu Yuan (满福苑) at Fraser House, a Luxury Collection Hotel, Singapore, unveils a thoughtfully refreshed à la carte menu under the direction of Executive Chinese Chef Aaron Tan (陈健倫). Rooted in his evolving culinary philosophy, the menu reflects a deep respect for the foundations of traditional Cantonese cuisine while embracing modern reinterpretations and regional Chinese influences. Rather than reinventing, Chef Aaron focuses on transformation — preserving the discipline, finesse and depth of Cantonese culinary heritage, while presenting dishes through a more contemporary and refined lens. We had the opportunity to explore several highlights from the new menu, each showcasing a balance of craftsmanship, technique, and innovation.

168-hour Cured Fresh Mantis Prawns 3.8/5

One of the most technically intricate dishes on the menu, the 168-Hour Cured Fresh Mantis Prawns ($118 per 250g) is a labour-intensive showcase of curing and fermentation. The mantis prawns are meticulously cured for seven days in a blend of Hua Diao wine, Rose Dew wine, and Shuang Zheng double-distilled rice wine, before being layered with aged first-drawn soy sauce and refined using white rice wine cleansing techniques. While the result is deeply aromatic and complex, the pronounced wine notes leaned slightly overpowering, overshadowing the natural sweetness and delicate brininess of the mantis prawns.

Stuffed Prawn Paste Chicken Wing 3.8/5

A luxurious reinterpretation of the beloved local Har Cheong Gai, the Stuffed Prawn Paste Chicken Wing elevates the familiar with refined technique and premium ingredients. The chicken wing is carefully deboned while keeping the skin intact, then stuffed with a rich paste of prawns, water chestnuts, abalone, and minced pork. The exterior is glazed in a savoury-sweet sauce reminiscent of Korean fried chicken, offering a crisp, flavourful bite. Inside, the filling delivers a bouncy, juicy texture, creating a delightful contrast between the crisp skin and succulent interior.

Shredded Silken Tofu, Spinach Soup with Premium Fish Maw 4.8/5

Inspired by the imperial dish Wensi Tofu (文思豆腐), the Shredded Silken Tofu, Spinach Soup with Premium Fish Maw ($48 per person) is a masterclass in knife skills and broth craftsmanship. The silken tofu is painstakingly hand-shredded into fine strands, suspended in a clear, superior broth alongside vibrant spinach and premium South African fish maw. Light yet deeply flavourful, the dish embodies elegance and technical precision, with each spoonful delivering a clean, comforting depth that lingers gently on the palate.

Steamed Yellow Croaker 4/5

Bringing in subtle Northern Chinese influences, the Steamed Yellow Croaker ($180 per 800g) is prepared using classic Cantonese steaming techniques. The delicate, naturally sweet fish is paired with minced Iberico pork, water chestnut, mushroom and aged orange peel. The addition of pork fat enriches the dish, resulting in a savoury, aromatic broth that pools beneath the fish. The interplay of textures — tender fish, crunchy water chestnut, and umami-laden pork — creates a well-rounded and satisfying dish.

Eight Treasures Golden “Hulu” Gourd Duck 4.8/5

A visually striking and symbolically meaningful dish, the Eight Treasures Golden “Hulu” Gourd Duck ($128) is meticulously deboned and shaped into a traditional gourd, representing prosperity and abundance. Instead of the usual glutinous rice stuffing, Chef Aaron opts for a lighter filling of premium ingredients, including ginkgo nuts, dried oysters, roasted pork belly, lotus seeds, wild mushrooms, and dried shrimp. The result is a beautifully balanced dish that is rich yet not overly heavy, with each component contributing layers of flavour and texture.

Braised Morel Mushroom Stuffed with Prawn Mousseline 4.2/5

Another standout creation is the Braised Morel Mushroom Stuffed with Prawn Mousseline ($48). Each morel mushroom is carefully stuffed with prawn mousseline, showcasing consistency and precision in execution. Braised in superior stock and paired with water chestnut and broccoli, the dish delivers a harmonious blend of earthy, sweet and umami notes, allowing the natural flavours of each ingredient to shine.

Slow-cooked Rock Lobster 4.5/5

The Slow-cooked Rock Lobster impresses with its perfectly tender, juicy texture — a testament to precise cooking technique. The highlight lies in the aromatic duo of garlic: fragrant fried garlic adds a nutty crunch, while steamed raw garlic brings a sharp sweetness and pungency. The addition of black truffle lends an earthy depth without overwhelming the natural sweetness of the lobster. At the same time, a touch of Man Fu Yuan’s superior soy sauce ties everything together into a glossy, umami-rich finish. Crisp scallions provide a fresh contrast, cutting through the richness elegantly.

Wok-seared A5 Wagyu Beef in Mangolia Sauce 4/5

A luxurious take on the classic beef rice bowl, the Wok-seared A5 Wagyu Beef in Magnolia Sauce with Steamed Wuchang Rice and Egg Yolk pairs wok-seared A5 Wagyu with Magnolia sauce, Wuchang rice and egg yolk. The beef is expertly seared to achieve a caramelised crust while remaining buttery and tender within. The Wuchang rice, known for its fragrance and chewy texture, serves as the perfect base. When combined with the rich Wagyu fat and silky egg yolk, it creates a luscious, velvety coating that envelops each grain, delivering deep satisfaction with every bite.

Bird’s Nest Egg Tart 4/5

A refined dessert that balances richness and delicacy, the Bird’s Nest Egg Tart features a buttery, flaky shell filled with smooth custard and topped with premium bird’s nest. The bird’s nest adds a subtle gelatinous texture, gently absorbing the flavours around it while lightening the overall richness of the tart for a more elegant finish.

Chilled Mango Puree with Peach Collagen and Pomelo 4.2/5

Ending the meal on a refreshing note, the Chilled Mango Puree with Peach Collagen and Pomelo reimagines the classic mango pomelo combination with a modern twist. The addition of peach collagen introduces a soft, jelly-like texture, enhancing the mouthfeel. Juicy pomelo sacs punctuate the sweetness with bursts of citrusy brightness, keeping the dessert light, vibrant and well-balanced.

Man Fu Yuan’s refreshed menu is a compelling reflection of Chef Aaron Tan’s culinary direction — one that respects tradition while embracing thoughtful evolution. From intricate knife work to nuanced flavour layering, each dish showcases a commitment to technique and ingredient integrity. While certain creations lean bold in flavour, the overall experience is one of refinement, balance and craftsmanship, making it a noteworthy destination for those seeking elevated Cantonese cuisine with a contemporary edge.

Note: This is an invited tasting


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

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

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

Common Man Coffee Roasters @ Anchorpoint - Launches New Asian-inspired Menu Alongside a Refreshed Drinks Selection

Drawing inspiration from familiar regional flavours and comforting favourites, Common Man Coffee Roasters at Anchorpoint has introduced a new Asian-inspired menu alongside a refreshed drinks selection. The new offerings celebrate the vibrancy and boldness of regional flavours, incorporating influences from dishes such as butter chicken, laksa, curry and tom yum.

Crispy Duck Curry 3.8/5

Of the six new dishes, we tried the Crispy Duck Curry ($32) and Bulgogi Beef Bowl ($26). The Crispy Duck Curry came accompanied by their signature croissant, making for an especially indulgent pairing. The curry was thick, almost paste-like in consistency, deeply aromatic with spices and packed with a lingering heat. The buttery croissant proved perfect for soaking up every last bit of the rich curry. The duck delivered on its promise of crisp skin and succulent meat, though it was slightly let down by an overly heavy hand with the salt.

Bulgogi Beef Bowl 3.5/5

The Bulgogi Beef Bowl was a wholesome combination of mixed grains, fluffy omelette and a generous slab of beautifully charred beef. While the beef was flavourful and nicely grilled, some portions were a little too sinewy.

Citrus Cloud Cold Brew

For drinks, the Citrus Cloud Cold Brew ($9.50) featured a delicious layer of airy foam atop a cold brew infused with yuzu, lemon and calamansi. Refreshing and citrusy, it would be better with a stronger coffee presence and a touch less sweetness for better balance.

Miso Lucky

The Miso Lucky ($9) was a more successful, well-balanced concoction which combines iced white chocolate infused with savoury white miso and lightly sweetened with maple syrup, resulting in a creamy and nuanced beverage.

Common Man Coffee Roasters’ new menu brings familiar Asian flavours into a modern café setting. While there are a few areas that could be refined, the flavours are largely on point.

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.


Common Man Coffee Roasters
Anchorpoint
368 Alexandra Road
#01-01
Singapore 159952
Facebook
Instagram
Website
Nearest MRT: Redhill (EW Line), Queenstown (EW Line)

Opening Hours:
Mon-Tue: 730am - 5pm
Wed-Sun: 730am - 10pm

Direction:
1) Alight at Redhill MRT station. Take Exit A. Cross the road, walk to the bus stop opposite Redhill MRT (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Cross the road. Walk to the destination. Journey time is about 12 minutes. [Map]

2) Alight at Queenstown MRT station. Take Exit B or C. Walk to the bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 3 stops later. Cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

 

Seoul & So @ National Gallery - Brings Contemporary Korean BBQ to National Gallery Singapore with Value Lunch Sets

Seoul & So debuts at National Gallery Singapore, introducing a fresh Korean barbecue concept set within one of the city’s most iconic cultural spaces. Located on Level 5, the restaurant offers a unique dining experience where guests can enjoy grilled premium meats while overlooking the Ng Teng Fong Roof Garden Gallery installations, blending art, architecture, and cuisine into a single immersive setting.

Created by the award-winning team behind Seoul Restaurant (Conrad Singapore Orchard), Seoul & So is the Rhee siblings’ modern take on Korean barbecue. While grounded in authentic Korean flavours and traditional techniques, the concept embraces a livelier, more contemporary approach, offering both à la carte dishes and curated tasting menus designed for sharing.

I visited on a weekday for lunch and was particularly drawn to their wallet-friendly 4-Course Lunch Sets. Priced at $45 for Set A (Beef) and $35 for Set B (Pork), each set comprises an Appetiser, Main, Post-Main, and Dessert. With two of us dining, we opted to try both sets for a more comprehensive experience.

The meal began with an assortment of Banchan, Korea’s signature side dishes. The spread offered a delightful variety of flavours and textures — from tangy pickles to savoury bites — thoughtfully prepared to complement the grilled meats that followed.

For the mains, Lunch Set A offers a choice between USDA Prime Short Ribs or Rib Fingers (Aus Wagyu 6/7), while Set B features Jeju Pork Belly or Iberico Pork Collar, each portion at 150g.

Rib Fingers (AUS Wagyu 6/7) 4/5

We had the Rib Fingers (Aus Wagyu 6/7), a premium cut sourced from between the rib bones. Known for its rich marbling and intense beefy flavour, this cut delivers a deeply satisfying bite. As it grills, the fat renders beautifully, creating a lightly charred exterior while keeping the interior juicy. The presence of natural tendons adds a slight chew, giving the meat a robust texture that enhances its overall appeal.

Jeju Pork Belly 4.2/5

The Jeju Pork Belly was equally noteworthy. Imported from Jeju Island, the cut stood out for its clean, natural sweetness and balanced fat content. Grilled to a gentle crisp on the outside, the pork retained a tender, juicy centre without feeling overly greasy. The rendered fat imparted a buttery richness that coated the palate, elevating each bite with a luxurious mouthfeel.

Mul Naengmyeon 4.2/5

For the Post-Main course, diners can choose from Kimchi Jjigae, Doenjang Jjigae, Mul Naengmyeon, or Naeng Kalguksu. We selected the Mul Naengmyeon and Kimchi Jjigae for contrast.

The Mul Naengmyeon was a refreshing interlude. Served in an icy, clear beef broth, the dish delivered a clean, subtly tangy flavour with a hint of sweetness. The buckwheat noodles were springy and pleasantly chewy, complemented by slices of cold beef, crisp cucumbers, and pickled radish. It was light, cooling, and especially satisfying after the richness of the barbecue.

In contrast, the Kimchi Jjigae offered a comforting depth of flavour. The stew leaned towards a balanced, hearty profile rather than an overly sour or fiery one. Well-aged kimchi had softened beautifully, infusing the broth with richness, while tender pork and silky tofu added substance to the dish.

The meal concluded with a simple dessert of ice cream paired with coffee or tea — a light and pleasant finish to the multi-course lunch.

Kimchi Jjigae 4/5

Seoul & So’s 4-Course Lunch Sets impress with both value and quality, making it an accessible way to enjoy premium Korean barbecue in a refined setting. Situated within the National Gallery, the restaurant offers more than just a meal — it delivers a dining experience that seamlessly weaves together culture, flavour, and contemporary flair.


Seoul & So
National Gallery
1 St. Andrew’s Road
#05-03
Singapore 178957
Tel: +65 64232807
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

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

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is around 5 minutes. [Map]

Satori @ Amoy Street - Vibey Yakitori Spot Serving Over 50 Skewers at Wallet-Friendly Prices

Satori at Amoy Street fires up the grill with a lively, no-frills yakitori concept that strikes a compelling balance between omakase-level precision and the spirited energy of a modern Japanese tavern. Helmed by Chef Wilson, a protégé of yakitori master Chef Shyong from sister restaurant Sapōto, the concept brings serious grilling credentials into a more accessible, vibey setting.

With over 50 skewers on the menu priced from just $3.80, Satori is designed for both casual diners looking for a quick bite and enthusiasts eager to explore a wide spectrum of yakitori cuts.

Nori Salad 3.5/5

We began with the Nori Salad ($9.80), a refreshing starter that goes beyond the usual greens. Crisp lettuce and nori form the base, but what sets it apart is the addition of crispy whitebait scattered throughout. These tiny fish lend a delightful crunch and an umami punch, elevating the dish with both texture and depth. It’s a simple yet thoughtful composition that whets the appetite nicely.

Truffle Chawanmushi 4/5

The Truffle Chawanmushi ($9.80) is a crowd-pleasing classic done right. Silky smooth and delicately steamed, the custard melts effortlessly on the palate. The truffle oil is unmistakable, perfuming each spoonful with an earthy richness that feels indulgent without overwhelming the dish’s inherent lightness. It’s a comforting prelude to the heavier grilled items.

Tsukune (Minced Chicken)

Seseri Neck

Cherry Tomato

Bonjiri (Tail)

Sunagimo (Gizzard)

Shishito (Green Pepper)

Tebasaki (Mid Wing) / Chef’s Yakitori Set 4/5

To get a proper sense of Satori’s yakitori prowess, the Chef’s Selection Yakitori Set ($29.80) is an excellent starting point. Comprising seven skewers — including four chicken cuts, one organ, and two vegetables — it offers a well-rounded introduction to the menu. Each skewer is grilled over binchotan charcoal, imparting a deep, smoky aroma while preserving the ingredients’ natural juiciness.

The tsukune (minced chicken) is tender and well-seasoned, with a slight bounce and savoury glaze that lingers. Seseri (neck) delivers a satisfying chew with rich chicken flavour, while bonjiri (tail) stands out for its fatty, melt-in-the-mouth decadence. The sunagimo (gizzard) offers a firmer bite, adding textural contrast to the lineup. On the vegetable front, the shishito pepper provides a mild, smoky sweetness, and the cherry tomato bursts with juicy brightness, acting as a refreshing counterpoint. The tebasaki (mid-wing) rounds out the set with juicy meat beneath lightly crisped skin.

Mini Unagi Don 4/5

For something more substantial, the Mini Unagi Don ($16.80) makes for a satisfying companion. The grilled eel is glazed with a luscious sweet-savoury sauce that seeps into the fluffy Japanese rice beneath. A glossy egg yolk adds creaminess, balancing the sweetness, while slices of cucumber inject a welcome crunch and freshness. Despite its “mini” label, it feels hearty enough to anchor the meal.

Chicken Heart 4/5

Pork Belly with Lettuce 4.2/5

We also explored a few additional skewers. The Chicken Heart ($3.80) impresses with its clean, rich flavour and springy texture, free from any metallic aftertaste that sometimes plagues organ meats. The Pork Belly with Lettuce ($6.80) is particularly enjoyable — the pork belly renders beautifully over the grill, achieving a smoky, slightly crisp exterior. At the same time, the lettuce inside remains lightly wilted yet refreshing. It’s a clever combination, with the lettuce acting as a natural palate cleanser against the richness of the pork.

Beef Tongue 4.2/5

The Beef Tongue ($13.80) is grilled quickly over high heat, resulting in a caramelised char on the edges while retaining a tender bite. Its inherent fattiness and deep beefy flavour are enhanced by the smokiness from the binchotan, making it one of the more indulgent skewers on the menu.

Overall, Satori succeeds in delivering quality yakitori without the stiffness of a traditional omakase setting. The skewers are thoughtfully executed, the menu is extensive yet approachable, and the atmosphere encourages lingering over drinks and multiple rounds of skewers. It’s the kind of place where you can drop by for a casual bite or settle in for a full-on yakitori feast with friends — all without breaking the bank.

Note: This is an invited tasting.


Satori
89 Amoy Street
Singapore 069908
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 3pm - 11pm
(Closed on Sun)

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]