White Rose Cafe @ York Hotel - SG60 Heritage Dining Series 2nd Installment, "Soulful Taste of Hokkien Delights"

As part of York Hotel's SG60 Heritage Dining Series, White Rose Cafe brings back another chapter of nostalgic flavours following the success of "Timeless Teochew Flavours." Running from 1 June to 31 July 2025, the latest instalment, "Soulful Taste of Hokkien Delights", features eight time-honoured Hokkien dishes that evoke the warmth and comfort of traditional home-style cooking.

D-I-Y Hokkien Popiah Set 4/5

The D-I-Y Hokkien Popiah Set ($35 for small / $65 for large) is available for both dine-in and takeaway, making it perfect for gatherings. It comes with soft, freshly made popiah skins and a generous spread of traditional fillings comprising sweet braised turnip, prawns, crushed peanuts, Chinese sausage, shredded egg, garlic, chilli, lettuce, and bean sprouts. It's a fun, interactive experience that enhances the joy of communal dining.

Crispy Oyster Omelette 4.5/5

The Crispy Oyster Omelette ($18) was a crowd favourite. Made with sweet potato starch and egg, the dish is stir-fried till crispy and topped with plump oysters and coriander. The slightly smoky, crisp-edged omelette pairs perfectly with the house-made chilli sauce, giving that extra spicy kick.

Deep-fried Prawn Ball 4.2/5

Known affectionately as Hei Zhor, the Deep-fried Prawn Ball ($16) is a nostalgic zi char classic. Stuffed with minced pork, prawn, and crunchy water chestnut, each golden nugget delivers a savoury crunch. Served with sweet sauce, this dish is moreish and difficult to stop at one.

Braised Pork Belly Bun / Kong Bak Pau 4/5

The Kong Bak Pau ($18) features thick slices of pork belly braised until fork-tender in a dark soy, garlic, and five-spice sauce. The meat is then tucked into fluffy lotus leaf buns. While the texture was on point, the flavour could have been a touch richer and more intense for a deeper umami punch.

Braised Hokkien Mee 3.8/5

This version of Braised Hokkien Mee ($20) leans toward the traditional Fujian style, with yellow noodles braised in savoury chicken stock, along with clams, pork belly, mushrooms, napa cabbage and dried shrimp. It's hearty and comforting, evoking memories of grandma's cooking. That said, the flavour could be heavier to leave a stronger impression.

Claypot Cabbage Rice 3.8/5

The Claypot Cabbage Rice ($20) is another dish that channels homely warmth. Wok-fried rice with cabbage, pork belly, mushrooms, dried shrimp, and pork lard is served in a claypot for a satisfying crust at the base. A drizzle of fragrant shallot oil ties it all together. I would have loved more cabbage and a bolder seasoning to elevate the flavours further.

Claypot Fish Head Soup with Yam 4.2/5

The Claypot Fish Head Soup with Yam ($22) is a standout, boasting a rich, full-bodied broth. Angoli fish head is deep-fried and simmered with yam, sour plum, and cabbage in a claypot, delivering a sweet and complex flavour. It's so comforting that we suggested the restaurant turn this into a full-on steamboat dish.

Sugar-glazed Yam and Sweet Potato Sticks 3.5/5

A nostalgic dessert often seen at banquets, the Sugar-glazed Yam and Sweet Potato Sticks ($10) combines fried yam and sweet potato coated in a crunchy sugar glaze. While the texture was enjoyable, the sugar coating was uneven, leading to some overly sweet bites.

White Rose Cafe's "Soulful Taste of Hokkien Delights" is a celebration of Hokkien heritage and the warmth of traditional cooking. Available from 1 June to 31 July 2025, the dishes here are perfect for those seeking a taste of the familiar, presented with care and authenticity.

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Chef's Tavern @ Craig Road - Affordably Priced Exquiste European-Japanese Cuisine

Chef Stephan Zoisl, previously of Chef's Table at Tras Street, returns with a brand-new concept – Chef's Tavern, a casual European-Japanese eatery tucked along Craig Road. Unlike the Western Omakase experience at his former restaurant, Chef's Tavern offers a more approachable menu built around premium ingredients, well-executed dishes, and warm hospitality.

Tavern Style Teishoku Sets 4.2/5

The Tavern Style Teishoku Sets are available during lunch (Mon–Sat, 12pm – 230pm) from $28++, and offer excellent value. Each set comes with a choice of rotating mains, such as pork or monkfish, served alongside salad, soup, vegetables, fruit and a choice of sourdough or Japanese rice. A satisfying and wholesome one-tray meal that combines quality produce and comforting flavours.

Hokkaido Scallop Crudo 4/5

A refreshing and vibrant start was the Hokkaido Scallop Crudo ($19). Stuffed with mint and shiso, the sweet scallops were paired with a tangy mango leche de tigre, pomelo sacs, calamansi juice, and topped with trout roe and avocado cream. Bright, zesty and texturally pleasing.

Hamachi Sashimi 4/5

The Hamachi Sashimi ($18) was clean and simple, allowing the freshness of the fish to shine through. Paired with lightly pickled vegetables and grapes compressed in sweet Austrian wine, this was a light and elegant appetiser to whet the appetite.

Anchovy Puff Pastry 4/5

The Anchovy Puff Pastry ($12) was another favourite. Ricotta cream and savoury anchovy on a crispy puff base, finished with olives. It had great flavour contrast and texture in each bite.

Prawn & Lobster Ramen 3.8/5

The Prawn & Lobster Ramen ($24) came with a rich, house-made lobster bisque broth simmered over 24 hours. It was packed with deep umami and sweetness, paired with juicy Argentine prawns and an onsen egg. While I enjoyed the broth, the ramen noodles were a little too soft for my liking.

Cold Kombu Angel Hair Pasta 4.2/5

A signature dish here is the Cold Kombu Angel Hair Pasta ($22). Chilled angel hair pasta is dressed in a tom kha coconut and lobster bisque sauce, topped with warm Argentine prawns and crispy artichoke chips, and finished with kombu, chives and lemongrass. It is a cold dish that is packed with flavour.

Schnitzel 'Wiener Art' 4.2/5

Chef Stephan pays homage to his Austrian roots with the Schnitzel 'Wiener Art' ($28). Pork loin coated in kaisersemmel breadcrumbs and deep-fried to golden perfection. It came with a butterhead lettuce salad in a citrusy vinaigrette, cranberry jam, fried capers, and anchovy brown butter, a delightful European take on comfort food.

Maple Leaf Duck Breast 4/5

The Maple Leaf Duck Breast ($32) was perfectly cooked, tender and juicy. Underneath the slices was a rich duck leg confit and duck jus. The dish was lifted with a mix of caramelised onion cream, shallot crumble, charred leek, pickled pearl onions and chive oil. It was a well-balanced and hearty plate.

Alaskan Black Cod 4.2/5

A standout dish was the Alaskan Black Cod ($34). Pan-roasted with a crisp exterior and buttery interior, it was paired with earthy salt-baked celery root. The Madras curry beurre blanc and passionfruit gel added aromatic spice and acidity, finished with trout roe and tarragon oil.

Pina Colada 4/5

The Piña Colada ($14) dessert was a fun play on the tropical cocktail. Coconut parfait, pineapple sorbet, rum caramelised pineapple and gula melaka sauce, all layered with crisp filo pastry. It was refreshing and not too sweet.

White Peach Mousse 3.8/5

The White Peach Mousse ($14) came with white peach compote, oolong ice cream, buttery sable and berries in berry gel. Light and fruity, though the flavours were more subtle compared to the other desserts.

Chocolate Gateau 4.2/5

For chocolate lovers, the Chocolate Gateau ($16) was an indulgent treat featuring multiple layers of chocolate mousse and glaze. Served with yuzu sorbet, yuzu gel, cocoa nibs, chocolate chantilly and popping candy. It is a well-thought-out dessert with different textures and a citrusy lift.

Chef's Tavern by Chef Stephan Zoisl is a great addition to the Craig Road dining scene. Whether you're looking for a value-for-money lunch or refined dinner plates, the dishes here deliver comfort, flavour and finesse without being overly fussy. It's a hidden gem worth checking out.

Note: This is an invited tasting.


Chef's Tavern
Craig Place
20 Craig Road
#01-02
Singapore 089692
Tel: +65 6224 4188
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Carnaby @ The Quayside - Modern British Diner Paying Homage to Britsh Classics With a Contemporary Twist

Carnaby at The Quayside is a modern British diner helmed by Chef Adam Penney, formerly of Three Buns. It's no surprise that the restaurant has already earned a solid reputation, especially for its exceptional burgers. The menu pays homage to British classics with a contemporary twist, featuring a hearty Weekend and Sunday Roast menu that's perfect for leisurely indulgence.

Woodfired Fish Head 4.5/5

We began our meal with a limited-time special Woodfired Fish Head ($22), served with a Watermelon Chilli Butter Sauce. While it initially appeared heavily coated in sauce, the flavours were impressively balanced. The sauce delivered a fruity sweetness, gentle heat, and buttery richness that complemented the fish beautifully. Expertly grilled, the fishhead was polished clean down to the last crevice.

Welsh Rarebit 4.5/5

Next came the Welsh Rarebit ($18), it is a dish with roots tracing back to the 1700s. Traditionally featuring a savoury cheese sauce over toast, Carnaby's take was a decadent spread of Westcombe Cheddar atop softened leeks on beef fat-toasted sourdough. The leeks were buttery and tender, soaking in the fats and flavours of the melted cheese. The addition of beef fat added depth of flavour to the crusty toast, bringing all the elements together in one indulgent, satisfying bite.

Woodfired Argentinian Grass-Fed Angus Todos Ribeye Steak 4.5/5

Having previously tasted Carnaby's impressive Irish Angus Beef Short Ribs during their "A Taste of Ireland" showcase, I opted for the Woodfired Argentinian Grass-Fed Angus Todos Ribeye Steak, 300g ($59). It did not disappoint. The steak was well-trimmed, evenly cooked to a juicy medium-rare, and full of flavour. A sharp horseradish accompaniment added a bright, acidic tang that perfectly complemented the richness of the beef. Unfortunately, the accompanying chips were a letdown. It was slightly dry and overly salty.

Beer Battered Fish & Chips 4/5

The Beer Battered Fish & Chips ($37), another signature, was a standout. The fish was meaty and flavourful, encased in a light, crisp batter. A particularly complex tartare sauce elevated the dish, and the rustic Mushy Peas was a personal highlight, earthy and textural rather than overly buttery. Again, the chips fell short.

Sticky Toffee Date Pudding 5/5

Dessert was phenomenal. The Sticky Toffee Date Pudding ($16), served with butterscotch sauce and a scoop of house-made vanilla ice cream, was nothing short of divine. Soft, spongy, and soaked in caramel richness, the pudding was elevated further by a finishing touch of buttery crumbles.

To complement our meal, we had two refreshing cocktails. The Toreador ($21) featuring Arette Blanco Tequila and London Calling ($21) made with Jin Jiji Darjeeling Gin. Both were well-crafted and paired nicely with the dishes.

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.


Carnaby
The Quayside
60 Robertson Quay
#01-01
Singapore 238252
Tel: +65 8890 7843
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Nearest MRT: Fort Canning (DT Line), Chinatown (DT, NE Line), Havelock (TE Line)

Opening Hours:
Tue: 5pm - 10pm Wed-Fri: 12pm - 3pm, 5pm - 10pm
Sat-Sun: 11am - 10pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite State Courts (Stop ID 06171). Take bus number 51 or 186. Alight 1 stop later. Cross the road and walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk towards the river. At the river, turn right and walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Havelock MRT station. Take Exit 4. Walk to bus stop opposite Holiday Inn Atrium Hotel (Stop ID 06149). Take bus number 51, 64, 123 or 186. Alight 2 stops later. Walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

Paper Rice Vietnamese Kitchen @ Changi City Point - Discover Refreshed Taste of Authentic Vietnamese Flavours at The Renovated Space

Paper Rice Vietnamese Kitchen has unveiled its newly renovated space at Changi City Point, alongside a refreshed menu that dives deeper into the rich culinary traditions of Vietnam. Helmed by a native Vietnamese chef, the restaurant promises an immersive journey through more than 15 cities in Vietnam, offering dishes that are both authentic and beautifully executed. From hearty bowls of pho to light, vibrant salads, the new menu balances the comfort of street food with refined presentation.

Beef with Banana Blossom and Starfruit Salad 3.5/5

The Beef with Banana Blossom and Starfruit Salad ($11.90) kicks off the meal with a medley of vibrant colours and textures. Julienned banana blossoms are tossed with grilled beef rump slices, pickled radish, onions, mint leaves, and fresh starfruit, all bound together with a bright fish sauce dressing and finished with crushed peanuts. It’s a symphony of flavours comprising sweet, sour, tangy, and umami that play harmoniously on the palate. Light yet deeply flavourful, it’s a perfect appetiser to whet the appetite.

Hue Minced Pork Lemongrass Skewers 4/5

Inspired by the central Vietnamese city of Hue, the Minced Pork Lemongrass Skewers ($11.90) are fragrant and juicy. The pork, subtly laced with lemongrass, is grilled and served with rice vermicelli, purple lettuce, and a side of Vietnamese peanut sauce. While the bitterness of the purple lettuce may not appeal to everyone, wrapping the pork with the noodles and sauce brings balance and richness to each bite. A playful, hands-on dish that encourages diners to customise their bites.

Vietnamese Crepe (Banh Xeo) 3.5/5

The Vietnamese Crepe ($16.90) is a crispy egg crepe folded over a generous filling of bean sprouts, yellow mung beans, onions, and spring onions. We had the seafood version, but you can also choose from grilled pork belly, chicken, or mushrooms. Served with fresh herbs and a tangy fish sauce for dipping, each bite brings crunch, freshness, and a gentle richness from the crepe itself. A classic Vietnamese street food favourite that’s executed with finesse.

Wagyu Waterfall Beef Pho 4/5

One of the most visually arresting dishes on the menu is the Wagyu Waterfall Beef Pho ($34.90). Premium Wagyu beef slices are served hanging dramatically over a steaming bowl of pho, before being fire-torched at the table by the staff. The thin slices are then dipped into the slow-cooked beef bone broth, where they finish cooking to perfection. Silky rice noodles, a robust yet clean broth, and tender beef make this bowl of pho as comforting as it is luxurious. Served with crisp vegetables on fried rice paper, it’s a feast for the eyes and palate.

Banana Sago in Coconut Creme 4/5

BTo end the meal on a high note, the Banana Sago in Coconut Crème ($5.90) is a creamy, comforting dessert. The base of rich coconut cream holds chewy tapioca pearls and slices of caramelised banana, topped with chopped nuts for added texture. Sweet, nutty, and lightly aromatic, it’s a fitting conclusion to a flavour-packed Vietnamese meal.

With its refreshed interiors and thoughtfully curated menu, Paper Rice Vietnamese Kitchen at Changi City Point succeeds in offering a slice of Vietnam right here in Singapore. The blend of street-style favourites and premium touches such like the show-stopping Wagyu Pho, makes it suitable for both casual lunches and special occasions. Whether you're a fan of bold, spicy salads or comforting broths, there's something on the menu that’ll transport you straight to the streets of Hanoi or Saigon.

Note: This is an invited tasting.


Paper Rice Vietnamese Kitchen
Changi City Point
5 Changi Business Park Central 1
#B1-27
Singapore 486038
Tel: +65 6443 1261
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Nearest MRT: Expo (EW, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5pm - 9pm
Sat-Sun: 11am - 9pm

Direction:
1) Alight at Expo MRT station. Take Exit B, E or F. Walk to destination. Journey time about 3 minutes. [Map]

Big Wine Freaks @ Bukit Pasoh Road - Champagne and Wine Restaurant with Ingredient-forward Cuisine

Big Wine Freaks at Bukit Pasoh is a Champagne and wine restaurant with an outstanding wine selection that showcases labels from a new generation of star producers, natural wines from renowned French regions, and rare picks from unique micro-farms. Channelling the same electric energy as their Moscow origins, the space is brought to life by Sabrina Bignami and Alessandro Capellaro of B-Arch Architectural Bureau in Florence. It's an expressive blend of light, colour, and texture, a setting that speaks about the experience that they want to offer. Their ingredient-forward menu features a raw seafood bar, bite-sized starters, vegetables, and mains cooked over an open-fire grill.

Oysters 3.5/5

Daily from 5.30pm to 7pm is the time for Aperitivo ($58), which I believe is the best way to soak in the atmosphere of Big Wine Freaks. We were served a Cichetti Assortment comprising Oysters, Trout Gravlax, Parma Ham, Arancini, and Padron Peppers.

Parma Ham 4/5

Trout Gravlax 5/5

There was plenty to love about this assortment. It offered a satisfying balance of cold and hot starters and, more importantly, the rich mouthfeel and savouriness that pair beautifully with their wines and Champagne. Both the Parma Ham and Trout Gravlax stood out for their indulgent textures, especially the latter, with its tangy and mustardy toast and delicate ribbons of gravlax that paired perfectly with the glass of Gounel-Lassalle Esprit Voyager we had.

Padron Peppers 4.5/5

Arancini 4.5/5

The Arancini were well executed too. Encased in a crisp golden crust was a molten mixture of rice, mozzarella, and Jamon, made even more indulgent with the accompanying aioli. Rounding off the plate, the blistered Padron Peppers were juicy and vibrant, adding a fresh green bite that nicely balanced the lineup.

Octopus 3/5

The mains feature selections from the Josper Basque Grill. The Octopus ($58) was incredibly well cooked, with a texture and flavour that stood out as one of the better renditions I've had. Unfortunately, the dish was slightly let down by an oversprinkle of finishing salt.

Beef Short Rib 3/5

For the Beef Short Rib ($46), while the meat wasn't as tender as hoped, it made up for it with flavour. The caramelised, charred exterior imparted a depth and smokiness that was deeply satisfying.

Donut 4.5/5

Dessert was a pure joy. The fluffy Donuts, filled with berry jam and custard, were a delightful way to end the meal. While I would have preferred the custard to be a touch lighter, the overall experience was still indulgent and comforting.

There's also a noticeable attention to detail when it comes to presentation. Each dish is served on dinnerware by Ginori 1735, the renowned Florentine porcelain house now under the creative direction of Alessandro Michele. The wine-by-the-glass list is equally thoughtful, featuring over 40 rotating options that highlight fresh finds from their cellar. Every glass is served in exceptional stemware, featuring brands such as Zalto from Austria, Sydonios from France, and Kimura from Japan, which further elevates the overall experience.

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


Big Wine Freaks
44 Bukit Pasoh Road
Singapore 089857
Tel: +65 6019 0765
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Sat: 530pm till Late
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn right and walk down Teo Hong Road. Walk to Bukit Pasoh Road. Walk to destination. Journey time about 3 minutes. [Map]