Anngel Thai Private Dining - A Homely Thai Feast with Bold, Comforting Flavours

Anngel Thai Private Dining is one of the newest additions to Singapore’s vibrant private dining scene. Helmed by the team behind the well-loved home-based business Anngel Thai Noodles, this new venture presents a multi-course Thai dining experience priced at $148 per pax. I was fortunate to secure a seat during its initial opening, and the evening unfolded with a well-paced progression of dishes that balanced familiar Thai flavours with creative interpretations.

Marinated Salmon with Seaweed, Rice and Thai Chilli Sauce 4/5

We began with Something Japanese, a playful appetiser that brings together Japanese elements with a Thai twist. The Marinated Salmon is meant to be wrapped with rice and seaweed, but it is the accompanying Thai chilli sauce that truly elevates the dish. Its tangy heat cuts through the richness of the salmon, adding a vibrant lift to each bite.

Duck Meat in Kueh Pie Tee Shell 3.5/5

Next was Something Nyonya, served in a crisp kueh pie tee shell filled with Shredded Duck tossed in a Thai-style sauce. While the textural contrast between the crunchy shell and tender duck was enjoyable, the sauce could have been more pronounced to better showcase the bold and punchy flavours typically associated with Thai cuisine.

Vegetable, Pork Crackling and Minced Pork Platter 4/5

The meal then moved into more robust territory with the Vegetable, Pork Crackling and Minced Pork Platter. The minced pork was deeply flavoured, carrying a delightful balance of spice and tang. Paired with fresh vegetables, the dish took on a communal, hands-on style of eating similar to Korean wraps. The pork crackling added a satisfying crunch, enhancing both texture and richness.

Braised Pig Trotter 5/5

A standout of the evening was the Braised Pig Trotter. The trotter was beautifully braised, absorbing the richness of the herb-laden sauce. The skin was gelatinous and soft, while the meat was so tender it fell off the bone effortlessly. Served alongside salted vegetables, braised eggs and mushrooms, it was a comforting dish that called for steamed white rice to soak up the savoury gravy.

Clams in Thai Red Curry 4.8/5

Another highlight was the Clams in Thai Red Curry. The clams were plump and juicy, cooked in a fragrant red curry that was rich yet well-balanced. It was a crowd-pleaser that had everyone going back for more, especially when paired with rice.

Prawn Soup with Fried Egg 5/5

The Prawn Soup with Fried Egg offered a unique and interactive element. We were first encouraged to taste the fried egg with baegu leaves on its own, appreciating its simplicity. When combined with the robust prawn soup, the flavours deepened, creating a more complex and umami-rich profile. The prawns were fresh and perfectly cooked, while the radish stood out for its natural sweetness and ability to absorb the broth.

Fried Fish in Sweet & Sour Sauce 4.5/5

The Fried Fish in Sweet & Sour Sauce was well executed, with chunky fillets lightly battered to achieve a crisp exterior while retaining a moist interior. The sweet and sour sauce brought a lively balance, complemented by crunchy cashew nuts and the tangy sweetness of pineapple.

Crab in Yellow Crab 4.5/5

Equally impressive was the Crab in Yellow Curry. The rich, aromatic yellow curry paired beautifully with the natural sweetness of the mud crab. It was an indulgent, hands-on dish that encouraged diners to dig in and savour every last bit of the sauce.

Coconut Shoot and Corn Salad 4.5/5

Interestingly, the savoury courses concluded with the Coconut Shoot and Corn Salad, a refreshing change from the usual sequence. The coconut shoot offered a unique crunchy texture, while the corn and strawberries contributed sweetness and tang. Tossed in a dressing reminiscent of Thai papaya salad, it provided a light and palate-cleansing finish to the savoury lineup.

Red Ruby, Lod Chong, Jackfruit in Coconut Milk 4.5/5

Dessert was Red Ruby, Lod Chong, Jackfruit in Coconut Milk, a classic Thai combination that was both sweet and refreshing. The chilled coconut milk and mix of textures made for a satisfying end to the meal after the richness of the earlier courses.

Overall, Anngel Thai Private Dining delivers a thoughtfully curated Thai dining experience that highlights bold flavours, comforting dishes and occasional creative touches. With several standout plates and an intimate setting, it is a promising addition to Singapore’s growing private dining scene.


Anngel Thai Private Dining
Jalan Rajah
Instagram

Seorae Jib @ Plaza Singapura - Unveils Singapore’s First 100 Knife Cuts Kkot Samgyeopsal

Known for its expertly hay-smoked meats, Seorae Jib introduces a novel way to savour Korean barbecue with its 100 Knife Cuts Kkot Samgyeopsal, also known as the “Flower Pork Belly”. I visited the Plaza Singapura outlet to experience this meticulous preparation that elevates the humble pork belly into something quite extraordinary.

The highlight here is undoubtedly the premium Canadian air-flown pork belly, painstakingly scored with over 100 precise knife cuts. During our visit, the chef presented the slab and demonstrated the intricate cutting technique, which transforms the meat into a mesh-like structure. This not only tenderises the pork but also allows heat to penetrate more evenly during grilling.

As the pork hits the grill, the cuts open up and curl slightly, forming a “flower” shape. The result is a beautifully caramelised exterior with crisp edges, while the interior remains juicy and succulent. Enjoying a piece on its own allows the natural sweetness of the pork fat to shine, complemented by a delicate smokiness from the grill. It’s a simple yet deeply satisfying bite that showcases the quality of the meat and the precision behind its preparation.

We tried the 100 Knife Cuts Kkot BBQ Set 700g ($118, with 20% off from 1 May to 30 June 2026), which offers excellent value and variety. Alongside the signature pork belly, the set includes:

● 100 Knife Cuts Kkot Samgyeobsal
● 100 Knife Cuts Kkot Nuruk Moksal
● Galmaegisal (Original)
● Woosamgyeob
● Choice of Japchae, Mul Naengmyeon, or Bibim Naengmyeon
● Cheesy Gyeran Jjim
● Optional Jjigae (Kimchi, Sundubu or Doenjang) at $10

Subak Mocktail

In celebration of Parents’ Day from 1 May to 30 June 2026, diners can enjoy a complimentary Subak (watermelon) Mocktail (U.P. $17.90) in May when dining with mum and ordering the BBQ set. Simply snap a photo of feeding your mum, tag the restaurant on social media, and present it in-store for redemption. June continues the festivities with Father’s Day specials.

Japchae, Cheesy Gyeran Jjim

For our carb option, we went with the Japchae, featuring springy glass noodles tossed in a lightly sweet soy-based sauce with vegetables. It’s well-balanced and comforting, providing a pleasant contrast to the richness of the grilled meats.

The Cheesy Gyeran Jjim arrives piping hot and fluffy, almost soufflé-like, with a layer of melted cheese adding extra savouriness. It’s soft, airy and incredibly moreish — perfect for rounding out the meal.

To elevate the experience, Seorae Jib offers 10 different ways to enjoy the Kkot Samgyeopsal. From dipping it into house-made meljeot (anchovy sauce), wrapping it in lettuce with pungent leek salad, pairing it with marinated squid and seaweed, or even combining it with grilled tortilla and melted cheese — each variation brings out a different dimension of flavour and texture.

The Kkot Nuruk Moksal (pork collar) carries a slightly firmer bite with a deeper, savoury profile, while the Galmaegisal (pork skirt) is prized for its tenderness and rich flavour. The Woosamgyeob, thinly sliced beef belly, cooks quickly and delivers a luscious, melt-in-the-mouth texture.

Seorae Jib’s 100 Knife Cuts Kkot Samgyeopsal is more than just a gimmick — it’s a thoughtfully executed technique that genuinely enhances the texture and flavour of the pork. The interplay of crispy edges and a juicy interior, combined with multiple ways to enjoy it, makes for a dynamic and engaging Korean BBQ experience. With its value-for-money set and limited-time promotions, this is one experience that Korean barbecue enthusiasts would not want to miss.

Note: This is an invited tasting.


SEORAE JIB
Plaza Singapura
68 Orchard Road
#02-01
SIngapore 238839
Facebook
Instagram
Website
Nearest MRT: Dhoby Ghaut (CC, NE, NS, Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun, PH: 11am - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit D, E or F. Walk to the destination. Journey time is about 3 minutes. [Map]

Waterfall Ristorante Italiano @ Shangri-La Singapore - A Taste of Puglian Tradition by Mamma Ria

This May, have a taste of authentic Puglian flavours at Waterfall Ristorante Italiano, located within Shangri-La Singapore. Brought to you by Mrs Maria Matera, affectionately known as Mamma Ria, the heart of the Carbotti family and mother of Restaurant Manager Andreano Carbotti, this special showcase runs till 17 May.

Delve into Puglian traditions as you witness Mamma Ria handcraft fresh pastas such as Orecchiette and Cavatelli using family recipes passed down through generations, which is a familiar scene in the Carbotti household. Joining her is Michelangelo Carbotti, Andreano’s father and a distinguished sommelier with a master’s diploma, who brings over a decade of expertise in curating wine pairings to complete the Puglian dining experience.

Focaccia Mortadella E Provola 4/5

We had the pleasure of trying Mamma Ria’s Specials Menu. To start, we had the Focaccia Mortadella E Provola ($22), featuring the restaurant’s signature housemade focaccia layered with Mortadella ham and Provola cheese. What stood out was the focaccia’s lightly crisp exterior, contrasting with its soft, fluffy interior, which paired beautifully with the savoury folds of Mortadella. I only wish there were a little more provolone cheese for a heartier bite.

Sagne alla Briciola 4/5

Next came the three pastas lovingly handcrafted by Mamma Ria. The Sagne alla Briciola ($28) features handmade sagne pasta coated in a moreish savoury sauce of anchovies, garlic, chilli, and parsley, finished with toasted breadcrumbs. The spiral-shaped pasta delivered a delightful springy bite while catching every bit of the garlicky sauce. It was my first experience trying sagne pasta, and it certainly left a strong impression.

Orecchiette Salsiccia E Zafferano 4.8/5

My favourite of the evening was the Orecchiette Salsiccia E Zafferano ($32). Store-bought dried orecchiette often falls flat in both flavour and texture, but this completely changed my perception of the pasta. The handmade orecchiette had an incredible chew and texture that dried versions simply cannot replicate. It instantly reminded me of how homemade Mee Hoon Kueh always tastes best. Mamma Ria’s orecchiette held the sauce beautifully, with its deep pockets capturing the rich, meaty blend of pork sausage, Pecorino cheese, crispy bacon, and saffron.

Cavatelli Cozze E Fagioli 4/5

The Cavatelli Cozze E Fagioli ($38), handmade instead by Michelangelo Carbotti, featured cavatelli tossed in a lightly creamy sauce of cannellini beans, garlic, and pepper, brightened by the sweetness of fresh mussels and cherry tomatoes.

It is truly a rare opportunity to try pastas handmade by both parents of the restaurant’s very own manager, rooted in Puglian heritage. Mamma Ria’s Specials Menu offers an authentic taste of Puglian tradition. If you enjoy authentic Italian cooking with a personal touch, this limited-time experience at Waterfall Ristorante Italiano is worth checking out before 17 May.

A La Carte Menu Specials
Friday, 8 May - Sunday, 17 May 2026
Lunch 12:00pm - 2:30pm
Dinner 6:00pm - 10:00pm
Except Sunday Brunch Buffet

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.


Waterfall Ristorante Italiano
Shangri-La Hotel, Singapore
22 Orange Grove Road
Level One, Garden Wing
Singapore 258350
Tel: +65 62134398
Facebook
Instagram
Website
Nearest MRT: Orchard (NS Line, TE Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes. [Map]

Bouillon Gavroche @ Mandarin Gallery - Asia’s First Traditional Parisian Bouillon

Bringing a slice of 19th-century Paris to the heart of Orchard Road, Bouillon Gavroche at Mandarin Gallery introduces Singapore to the timeless charm of the traditional French bouillon. As Asia’s first of its kind, the concept revives a historic dining culture that predates the brasserie and bistro, where hearty, honest French fare is served all day in a lively, convivial setting.

Unlike its more refined sibling, Brasserie Gavroche, this new concept embraces accessibility — both in pricing and atmosphere — offering a menu of comforting French classics designed for everyday dining. With starters from $6, mains from $16, and desserts from $6, it is a refreshing addition to the local dining scene, where quality French cuisine is often associated with heftier price tags.

Camembert Pané 4/5

The Camembert Pané ($14) is a quintessential French comfort starter. Encased in a golden, crisp breadcrumb crust, the thick wheel of Camembert reveals a luscious molten centre upon cutting. The richness of the cheese is thoughtfully balanced by a side of fresh greens, whose light acidity cuts through the indulgence. It is simple yet deeply satisfying.

Oeufs Mimosa 4/5

A staple across Parisian bouillons, the Oeufs Mimosa ($6) celebrates the beauty of simplicity. Hard-boiled eggs are halved and filled with a creamy yolk mixture bound with mayonnaise and lightly seasoned with herbs. Unpretentious and nostalgic, the dish reflects the restaurant’s ethos, humble ingredients, executed with care.

Rillettes de Saumon 4.2/5

The Rillettes de Saumon ($12) offers a delightful interplay of textures and flavours. Combining both poached and smoked salmon, the spread achieves a balance between delicate freshness and savoury depth. Lightly bound with crème fraîche and lifted with a hint of lemon zest, it remains refreshing on the palate. Paired with toasted bread, it makes for an easy yet refined starter.

Salade d’Endives 3.5/5

The Salade d’Endives ($12) is a vibrant composition of contrasting flavours and textures. Crisp endive leaves bring a gentle bitterness, complemented by the creamy saltiness of Roquefort, the crunch of toasted walnuts, and the sweetness of fresh apple slices. While refreshing, its assertive flavour profile may not appeal to all, but it serves well as a palate cleanser amid richer dishes.

Ravioles de Royan aux Épinards 4/5

The Ravioles de Royan aux Épinards ($16) showcases a regional French speciality from the Dauphiné. These delicate, bite-sized pasta parcels feature thin, silky skins that almost dissolve in the mouth, encasing a creamy cheese filling. Served atop a bed of sautéed spinach, the dish achieves a lovely balance between richness and earthy freshness.

Beef Bourguignon, Coquillettes 4.2/5

A highlight on the menu, the Beef Bourguignon, Coquillettes ($26) delivers deep, comforting flavours. The beef is braised until fork-tender in a rich red wine reduction, imbued with the sweetness of slow-cooked vegetables. Instead of the usual potatoes, it is paired with coquillettes, small elbow pasta that soaks up the robust sauce beautifully. Nostalgic and hearty, it captures the soul of traditional French home cooking.

Parmentier de Canard 4/5

The Parmentier de Canard ($22) is a rustic, comforting dish akin to a French-style shepherd’s pie. Beneath a blanket of smooth, buttery mashed potatoes lies shredded duck confit, rich and deeply flavourful. Baked to a light golden finish, it is a hearty, no-frills dish that embodies the essence of French “cuisine bourgeoise” — honest, filling, and immensely satisfying.

Profiterole 4.5/5

The Profiterole ($10) is a standout dessert. The airy choux pastry, lightly crisp on the outside, encases a swirl of vanilla soft serve. What elevates the dish is the warm, luscious chocolate sauce poured generously over the top, creating a delightful contrast of hot and cold while slowly melting the ice cream into a creamy pool.

Tarte Fine aux Pommes 4.2/5

The Tarte Fine aux Pommes ($8) is a study in restraint and precision. A thin sheet of puff pastry forms the base, baked until crisp and buttery, topped with delicately sliced apples arranged in a neat pattern. Lightly caramelised at the edges, the apples retain their natural tartness, allowing the fruit to shine without excessive sweetness.

Mousse au Chocolat 4.2/5

Ending on a classic note, the Mousse au Chocolat ($8) delivers a rich yet airy indulgence. Smooth and velvety with a slight density, it strikes a fine balance between lightness and depth, offering a satisfying chocolate finish without being overly heavy.

Bouillon Gavroche successfully captures the spirit of Parisian bouillon dining — approachable, comforting, and steeped in tradition. The menu focuses on familiar French classics executed with finesse, while the pricing makes it accessible for casual, repeat visits. In a dining landscape where French cuisine often leans towards the formal and extravagant, Bouillon Gavroche stands out with its relaxed charm and honest cooking. In this place, one can simply drop in, enjoy a hearty meal, and return time and again.

Note: This is an invited tasting.


Bouillon Gavroche
Mandarin Gallery
333A Orchard Road
#01-16/17
Singapore 238897
Tel: +65 8522 0998
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]