Coffee Lounge @ Goodwood Park Hotel - Taiwan Porridge with Durian Desserts Buffet

Goodwood Park Hotel’s beloved Durian Fiesta is back. Returning as a highlight of the season, the Durian Desserts Buffet at the Coffee Lounge runs until 9 August 2026. The lineup showcases nine unique durian creations, including new additions, along with interactive live stations on a rotating basis.

D24 Durian Crêpes

D24 Durian Taco

The interactive live stations were serving D24 Durian Taco and Mini Durian Pancakes. The taco was an interesting creation, pairing sweet durian filling with savoury condiments. The Mini Durian Pancakes, while perhaps the least fancy-looking item, turned out to be my favourite. Made with durian purée instead of mousse, they delivered the most intense durian flavour in every bite.

D24 Puff

Staples include the perennial favourite D24 Puff, a light and airy choux pastry filled with durian mousse. As well as the D24 Durian Crêpes and the indulgent D24 Mousse Cake, featuring two thick layers of rich durian mousse.

D24 Durian Pandan Coconut Roll

The D24 Durian Pandan Coconut Roll, a buffet-exclusive item, brings together some of Southeast Asia’s most representative flavours in a harmonious combination.

D24 Raspberry Gem

Among the more exquisite creations, the D24 Raspberry Gem stood out as a beautiful dessert inspired by the iced gem biscuits of childhood. Beneath the durian mousse lies a tart raspberry mousse centre that elegantly balances the sweetness.

D24 Tiramisu Sphere

Another highlight was the D24 Tiramisu Sphere, which layers coffee-soaked ladyfingers with mascarpone mousse and D24 durian, resulting in an innovative marriage of flavours.

For a more complete dining experience, you can pair the dessert spread with Coffee Lounge’s Taiwan Porridge Buffet, which offers a rotating selection of comforting savoury dishes.

Fried Omelette with Chye Poh

Braised Pork Belly with Mui Choy

The Fried Omelette with Chye Poh was as comforting as ever, while the Braised Pork Belly with Mui Choy was particularly enjoyable. The pork was tender, and the mui choy was well-executed with just the right level of saltiness to whet the appetite.

Fried Black Pomfret Fillet

The Fried Black Pomfret Fillet with Superior Sauce was decent, although the sauce was slightly too thick and overshadowed the fish.

Mini Fried Ngoh Hiang

In addition to the main dishes, the savoury spread also includes appetisers and small bites such as Mini Fried Ngoh Hiang, Mini Taiwanese Sausages, and Century Egg with Pickled Ginger.

Overall, the Durian Desserts Buffet remains one of the most anticipated durian experiences of the year, with a good mix of classic favourites, creative new offerings, and the option of pairing them with a satisfying Taiwan porridge spread.

TAIWAN PORRIDGE WITH DURIAN DESSERTS BUFFET
15 May to 9 August 2026
$92++ per adult; $59.80++ per child (Taiwan Porridge with Durian Desserts Buffet)
$68++ per adult; $45++ per child (Durian Desserts Buffet Only)
Available for Friday dinner, Saturday lunch and dinner, Sunday lunch

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.



Coffee Lounge
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301746
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 12pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to the destination. Journey time is about 10 minutes.[Map]

White Rose Cafe @ York Hotel - Discover soulful home-style Penang Peranakan fare by Jason Nyonya House

York Hotel Singapore marks its 40th anniversary with a nostalgic, flavour-packed collaboration that brings the essence of Penang Peranakan cuisine to local diners. Partnering with Penang’s well-regarded Jason Nyonya House, the hotel presents A Penang Peranakan Culinary Showcase at White Rose Cafe from 18 to 28 June 2026. This limited-time à la carte lunch and dinner buffet is helmed by Madam Cheah Soo Fuen, whose time-honoured recipes promise an authentic taste of heritage passed down through generations.

Jiu Hu Char (Fried Jicama with Shredded Cuttlefish)

The showcase begins with a delightful spread of traditional appetisers. The Jiu Hu Char is a standout, featuring finely shredded jicama stir-fried with cuttlefish. The addition of cuttlefish lends a distinctive umami aroma while providing a subtle chew that contrasts beautifully with the crunch of the vegetables. Served with fresh lettuce, it lets diners enjoy a light, wrap-style bite.

Kuih Paiti

Equally enticing is the Kuih Paiti, where delicate, crisp tart shells cradle a fragrant filling of braised turnip, prawns, carrots and egg strips. Each bite delivers a harmonious interplay of textures — crisp, soft and juicy — alongside a comforting savoury sweetness.

Lor Bak

The Lor Bak, deep-fried minced meat wrapped in beancurd skin, offers a more robust indulgence, with its savoury, well-seasoned filling encased in a thin, crispy exterior.

Sambal Lady’s Fingers

Among the vegetable dishes, the Sambal Lady’s Fingers impresses with its bold flavours. The lady’s fingers retain a pleasant crunch, while the dried shrimp and sambal chilli paste lend depth and a spicy kick that lingers on the palate.

Inche Kabin (Nyonya-style Fried Chicken)

Moving on to the mains, the Inche Kabin is a crowd-pleaser. The Nyonya-style fried chicken is well-marinated in aromatic spices before being deep-fried until golden and crisp. Juicy on the inside and crispy on the outside, it is simple yet deeply satisfying.

Fish Maw Soup

The Fish Maw Soup offers a comforting option with its combination of fish maw, meatballs, and cabbage, all simmered in pork stock. While hearty, the broth leans slightly light in depth, which may leave some diners wishing for a richer flavour profile.

Cincalok Egg

Cincalok Pork

Cincalok makes its presence known in two dishes: the Cincalok Egg and the Cincalok Pork. The omelette delivers a punch of umami with the fermented shrimp lending a savoury complexity to the fluffy eggs. However, it is the pork rendition that truly shines. The fattiness of the pork belly provides a richer canvas, allowing the cincalok’s briny intensity to come through more pronounced and balanced.

Ayam Buah Keluak

A quintessential Peranakan dish, the Ayam Buah Keluak, showcases chicken braised in a rich, earthy gravy made from the prized black nuts. The keluak paste, mixed with minced pork and stuffed back into the shells, delivers a deep, slightly bitter richness that defines the dish.

Tau Yu Bak (Soy Sauce Pork)

Another comforting classic is the Tau Yu Bak, where pork belly is braised in dark soy sauce with garlic and spices, resulting in tender meat infused with a savoury-sweet depth.

Khong Babi Assam (Pork with Tamarind Sauce)

The Khong Babi Assam introduces a tangy dimension to the spread. The braised pork soft ribs are tender and coated in a bright, tamarind-based gravy that cuts through the richness, adding balance to the meal.

Kari Kapitan (Kapitan Chicken Curry)

Curry lovers will appreciate the Kari Kapitan, a fragrant, spice-forward chicken curry infused with lemongrass and galangal. The robust gravy clings to the tender chicken, making it a perfect companion to rice.

Assam Prawn

The Assam Prawn is another highlight, with plump prawns enveloped in a sweet and tangy sauce that delivers a delightful punch of flavour in every bite.

Gulai Tumis Ikan Pari (Hot and Sour Stingray)

Seafood options continue with the Gulai Tumis Ikan Pari, in which stingray is cooked in a hot-and-sour tamarind gravy. The gravy’s acidity complements the stingray’s firm texture, resulting in a well-balanced dish that is both appetising and comforting.

Nasi Ulam

One of the most memorable items is the Nasi Ulam. This traditional herbed rice is elevated by the addition of flaked salted fish, local herbs, and toasted dried shrimp. The salted fish adds an extra layer of umami, enhancing the dish's aromatic and earthy notes and setting a new benchmark for what Nasi Ulam can be.

Bubur Cha-Cha

To round off the meal, classic Nyonya desserts are served. The Bubur Cha-Cha is a comforting medley of sweet potatoes, taro, black-eyed peas, tapioca jelly and sago in creamy coconut milk, best enjoyed warm. Meanwhile, the Pulut Hitam offers a rich and satisfying finish, with its thick black glutinous rice porridge topped with longan and a drizzle of coconut milk.

Pulut Hitam

Overall, York Hotel Singapore’s Penang Peranakan showcase is a heartfelt tribute to heritage flavours. While some dishes may lean lighter in intensity, the breadth of offerings and the authenticity of recipes make this collaboration a noteworthy dining experience. It is a rare opportunity to savour the soulful, time-honoured flavours of Penang’s Peranakan cuisine without leaving Singapore.

For those seeking a nostalgic culinary journey steeped in tradition, this limited-time showcase at White Rose Cafe is well worth a visit. Presented as an à la carte buffet, each dish is freshly prepared upon order, allowing diners to indulge in unlimited servings at a single menu price. Adult diners can enjoy the experience at S$40 per person, while children aged 5 to 11 dine at S$20 per child. The meal is further complemented by a selection of refreshing beverages, including Chilled Butterfly Pea Flower Tea, Chilled Bandung with Grass Jelly, Lemongrass Tea, Kopi ‘O’, and Teh Tarik — rounding off a satisfying and heritage-rich dining experience.

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 is about 10 minutes. [Map]

One Ninety Bar @ Four Seasons Singapore - A New "Italian Job Afternoon Tea", A Leisurely Escape with Mediterranean Flair

Four Seasons Hotel Singapore brings a taste of Italy to the heart of Orchard Road with The Italian Job Afternoon Tea, an exclusive collaboration with Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River. Joining him are Four Seasons Hotel Singapore’s own Chef Patrick Benedetti and Chef Valerio Pierantonelli, who collectively present an afternoon tea experience that celebrates the flavours, craftsmanship and charm of Italy.

Available until 5 September, the limited-time afternoon tea at One-Ninety Bar features refined savouries, Italian-inspired desserts and handcrafted cocktails, offering a leisurely afternoon escape with Mediterranean flair. Unlike the traditional three-tiered presentation, the menu is served course by course, allowing guests to fully appreciate each creation as it arrives.

Cocktails and Mocktails

Guests can choose between the classic afternoon tea experience at S$68++ per person, which includes coffee or tea, or elevate the experience with the S$89++ per person option, which comes with a signature Italian-inspired craft cocktail alongside coffee or tea.

Additional cocktails are available at S$22++ each or S$42++ for two. La Dolce Vita is a refreshing blend of Código 1530 Tequila, cream, lemon bitters, strawberry sorbet and Prosecco, delivering fruity, creamy and lightly sparkling notes that evoke a carefree Italian summer. The Italian Sour offers a rich, velvety combination of Malfy Gin, Amaretto, fresh lemon juice, pistachio syrup and egg white.

For something lighter, Fioritura combines Monkey 47 Gin, jasmine yuzu syrup and tonic for a fragrant, floral profile with refreshing citrus notes, and is also available as a mocktail. Meanwhile, Pesca Amaro is a sophisticated aperitif-style cocktail featuring Glenlivet 12 Years, Peach Campari and Cocchi Rosa, bringing together fruity, bittersweet and botanical flavours in an elegant finish.

Pomodoro

To begin our afternoon tea, we were served the Pomodoro, an adorable tomato-shaped bite. Beneath the tomato exterior lies an aubergine mousse centre. The entire tomato sits on a bed of Parmesan cheese and is finished with basil oil. It’s like a delicate eggplant parmigiana in bite-sized form, and almost too cute to eat.

Polipo

Polipo was one of the more substantial savouries, featuring charcoal-grilled octopus hidden within a silky smoked potato foam. Capers and lemon add brightness that complements the smoky octopus. Very delicious, and I scooped up every last bit.

Savouries Assortment

Three additional savoury bites were presented together, each showcasing a different facet of Italian cuisine. The Scapece, inspired by the Southern Italian preparation of marinated vegetables, paired courgette with Pecorino cheese. The Tartella featured sweet Carabinero prawn atop a delicate tartlet, complemented by crisp fennel, bright orange and olives for sweetness. Completing the trio was the Maritozzo, an interpretation of the classic Italian bun filled with tender veal loin and a rich tonnata sauce made from tuna and capers, finished with freshly shaved black truffle.

Limone

This was followed by an intermezzo of Limone. This dessert immediately caught my eye with its striking resemblance to those ultra-aesthetic lemon-shaped gelatos that have been taking over social media. It features Amalfi lemon and vanilla granita, with creamy ricotta cheese within, crowned with a light mandarin foam. Bright and citrusy, the dessert was refreshing, though quite sweet, and I found the cinnamon notes slightly more pronounced than expected.

Albicocca

Moving on to the sweets, the Albicocca paired intense Valrhona 70% dark chocolate with hazelnut praline, while apricot and bergamot brought fruitiness and citrusy tartness to balance the richness.

Cakes Assortment

The Raviolo was designed to resemble a miniature pasta parcel, filled with nutty Bronte pistachios and bright orange marmalade, with a crunchy element adding textural contrast to the smooth filling. A super cute dessert ‘pasta’ I’d love to have again.

The Fragola was perhaps the prettiest cake, featuring vanilla ganache, biscuit and sweet Cameron Highlands strawberries, delicately adorned with edible flowers for a light and elegant finish.

No Italian dessert selection is complete without Tiramisu, and this was a refined take on the beloved Italian classic, using mascarpone cream, espresso and cocoa biscuit for a familiar combination of creamy, coffee-infused indulgence.

Nocciola

The afternoon tea concludes with Da Condividere (To Share). Nocciola brings together cocoa and hazelnut cake, creamy crema ice cream and a generous pour of warm chocolate foam. The chocolate foam was especially delicious, adding an indulgent touch to the dessert. While designed for sharing, I still found it a little heavy, particularly after the many cakes I’d just eaten. Nevertheless, its chocolate and hazelnut flavours make for a fitting finale, showcasing a classic flavour pairing that rounded off the afternoon tea on a decadent note.

Note: This is an invited tasting.


One-Ninety Bar
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Weekend Brunch: 12pm - 3pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]

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
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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]