Club Rangoon @ Duxton Road - Introduces New Contemporary Burmese Dishes and Cocktails

Club Rangoon at Duxton Road is one of the restaurants I have visited a couple of times, and I have always enjoyed its contemporary interpretation of traditional Burmese cuisine. The restaurant takes familiar Burmese flavours and gives them a modern touch, while retaining the distinctive ingredients and bold flavour profiles that make the cuisine so interesting. My recent visit coincided with the launch of its new menu, which brings a refreshed selection of dishes alongside creative cocktails. From familiar Burmese noodle dishes to grilled seafood and inventive appetisers, there was plenty to explore.

Tomato Ngapi-chet Labneh, Confit Tomatoes, Pita Chips 4/5

We started with the Tomato Ngapi-chet Labneh ($18), served with confit tomatoes and pita chips. This combination of flavours brought together the punchy, savoury notes of ngapi-chet (Burmese fermented fish paste) with the creamy, tangy character of labneh. The slow-cooked confit tomatoes added a natural sweetness and juiciness, helping to balance the intensity of the fermented paste. Served with crispy pita chips for scooping, it was a delightful interplay of savoury, tangy and sweet flavours, with contrasting textures in every bite.

Mutton Croquette 4/5

Next was the Mutton Croquette ($14), accompanied by mint and dill yoghurt. Encased in a golden, crispy breadcrumb coating, the croquette revealed a hearty filling of tender minced mutton cooked with aromatic spices. The meat carried a robust, savoury flavour with a characteristic richness that made it quite satisfying. The accompanying mint and dill yoghurt brought the dish together, its cooling, herbaceous tang cutting through the richness of the fried croquette. A scattering of crispy ginger added another layer of fragrance and crunch, giving each bite a pleasant finish.

Curry Chicken Thigh Skewers 4.2/5

The Curry Chicken Thigh Skewers ($16 for 2 pieces) were another highlight. Marinated in Burmese curry spices, the chicken thigh was grilled until lightly charred on the outside while remaining juicy and tender within. The aromatic marinade gave the meat a lovely depth of flavour, complemented by the smoky notes from grilling. What made this particularly interesting was the pickled watermelon served alongside. An unexpected pairing, the watermelon offered a refreshing sweetness and gentle acidity that helped cut through the richness of the spiced chicken. Crispy ginger added a final touch of fragrance and texture.

Shallot Oil Sour, Berry Good Spritz 4/5

We also tried two drinks from the refreshed beverage menu. The Shallot Oil Sour ($22) is an adventurous take on the classic sour, combining Colombo gin, elderflower, shallot oil, lemongrass, fino sherry and citrus. It was an interesting savoury take on a cocktail, with the botanical notes of gin and the floral sweetness of elderflower meeting the distinctive aromatic character of shallot oil and lemongrass.

For a non-alcoholic option, the Berry Good Spritz ($14) features salted strawberry cordial, citrus and soda. Light, refreshing and gently fizzy, it offered a pleasant balance of fruity sweetness and citrusy acidity, making it a good alternative for those who prefer to skip alcohol.

Nangyi Thoke with Round Noodles 4.2/5

Moving on to the mains, the Nangyi Thoke with Round Noodles ($20) is a Burmese noodle dish that showcases the cuisine's love for bold, savoury flavours. Traditionally made with thick noodles tossed in a rich, seasoned mixture, this version uses round noodles that offer a substantial, springy bite. It comes with cured pork, red onion, chilli, toasted chickpea powder and pork crackling. The toasted chickpea powder gives the noodles their characteristic earthy, nutty flavour while helping the seasonings cling to each strand. Cured pork adds a savoury depth, while the red onion and chilli provide a sharp, spicy contrast. I particularly enjoyed the pork crackling, which added a delightful crunch against the chewy noodles. It was a hearty, flavourful take on this traditional Burmese favourite.

Banana Leaf Grilled Seabass Fillet 4.2/5

The Banana Leaf Grilled Seabass Fillet ($24) was another standout. The seabass is wrapped and grilled in banana leaf, allowing it to cook gently while absorbing the leaf's subtle, earthy fragrance. The result was a tender, moist and flaky fillet that retained its natural sweetness. The accompanying lemongrass brought a lovely citrusy fragrance, while green chilli added a gentle heat and brightness to lift the flavours. It was a relatively simple preparation that allowed the freshness of the fish and the aromatic ingredients to shine.

Wok-Fried Garlic Shoot, Sugar Snap Peas, Winged Beans 4/5

For vegetables, we had the Wok-Fried Garlic Shoot, Sugar Snap Peas and Winged Beans ($10). A colourful combination of greens, the vegetables were tossed over high heat, retaining their natural crunch and freshness while picking up a subtle smoky wok-hei aroma. I liked the variety of textures, from the crisp garlic shoots to the crunchy sugar snap peas and winged beans. It was a straightforward vegetable dish, but a welcome accompaniment to the richer and more robust flavours of the other dishes.

Pon Yay Gyi Fried Rice 4.2/5

We ended the meal with the Pon Yay Gyi Fried Rice ($20). Pon Yay Gyi is a traditional Burmese fermented paste made from horsegram beans, known for its distinctive earthy, savoury and fermented character. Incorporated into the fried rice, it imparted a deep, complex umami flavour that was quite different from the usual fried rice preparations. The rice grains were well tossed, absorbing the rich seasoning while retaining their individual texture. The pork belly added a layer of savoury richness that complemented the rustic, fermented notes of the horsegram paste. This dish was particularly interesting for those who enjoy exploring the more distinctive flavours of Burmese cuisine.

Kao Nhyin Baung Rice Pudding 3.5/5

The meal ended on a sweet note with the Kao Nhyin Baung Rice Pudding ($12) served with coconut ice cream. A traditional Burmese delicacy made with glutinous rice, the pudding had a rich, tender texture with a slight chewiness. Warm, creamy, and subtly sweet, it was a comforting dessert that showcased the sticky rice's natural character. The accompanying coconut ice cream provided a lovely temperature contrast, with its cool, luscious texture and fragrant coconut flavour complementing the nutty, creamy notes of the rice pudding. It was a simple yet satisfying way to round off the meal.

Overall, it was another enjoyable visit to Club Rangoon. Having returned a few times, I appreciate how the restaurant continues to explore the possibilities of Burmese cuisine without losing sight of its traditional roots. The new menu offers an interesting mix of familiar Burmese favourites and contemporary creations. For those looking to discover Burmese cuisine beyond the usual offerings, Club Rangoon is worth revisiting. Its evolving menu offers a refreshing way to experience the cuisine, whether you are already familiar with Burmese food or exploring it for the first time.

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 is 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]

Wan Hao Chinese Restaurant @ Marriott Tang Plaza Singapore - Presents Seasonal White Eel & Coral Trout Delicacies

From 1 October to 31 December 2026, award-winning Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel shines the spotlight on two prized ingredients in Cantonese cuisine – White Eel and Coral Trout. Featuring pristine white eel from China and sustainably sourced coral trout from a local Singapore farm, the seasonal menu showcases a collection of traditional Cantonese preparations alongside contemporary interpretations, allowing diners to appreciate the natural sweetness and distinctive textures of these prized seafood delicacies.

We savoured several dishes from the seasonal menu, featuring cooking techniques ranging from deep-frying and claypot cooking to traditional steaming.

Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot 4.2/5

We started with the Braised Golden Superior Stock with Abalone, Fish Maw, Sea Cucumber and Bamboo Shoot ($26/pax), a luxurious Cantonese classic that sets the tone for the meal. The highlight is the golden superior stock, which is simmered for hours to develop a deep, savoury flavour and luscious consistency. Rich and velvety, the broth has a comforting depth that coats the palate without being overly heavy.

The bowl is generously filled with an assortment of prized ingredients. The abalone is tender and succulent, offering a natural oceanic sweetness, while the fish maw has a soft, gelatinous texture, having absorbed the flavours of the rich broth. The sea cucumber is delicately braised until smooth and tender, almost melting in the mouth, while the bamboo shoot provides a subtle crunch that adds a welcome textural contrast to the dish. This is a comforting yet indulgent take on a traditional Cantonese delicacy.

Crispy Osmanthus Honey-Glazed White Eel 4/5

One of the more interesting preparations of the featured white eel is the Crispy Osmanthus Honey-Glazed White Eel ($38). Deep-fried until golden brown, the eel has a crisp exterior while retaining tender, succulent flesh within.

What makes this rendition distinctive is the osmanthus honey glaze. The honey's sweetness is complemented by osmanthus's delicate floral fragrance, giving the dish an aromatic finish that differs from the usual sweet-and-sour or savoury sauces that accompany fried seafood. The glaze adds gentle sweetness without completely masking the eel's natural flavour. I enjoyed the contrast between the crispy exterior, moist flesh and fragrant floral sweetness.

Traditional Cantonese White Eel in Claypot 4.2/5

For a more traditional interpretation, the Traditional Cantonese White Eel in Claypot ($48) showcases the comforting flavours of classic Cantonese home-style cooking. The white eel is cooked in a claypot with aromatics such as garlic, shallots, ginger and scallions, with Shaoxing wine adding another layer of fragrance and depth.

Served piping hot, the dish arrives with an inviting aroma as the ingredients continue to sizzle in the claypot. The white eel takes on the savoury flavours of the aromatics and sauce while retaining its naturally tender and succulent texture. Compared with the honey-glazed version, this preparation is more robust and savoury, letting the eel's natural richness shine through. The combination of ginger, garlic and Shaoxing wine also gives the dish a warming quality, making it a comforting accompaniment to steamed rice.

Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish 4.5/5

My favourite seafood dish of the meal was the Traditional Cantonese Steamed Coral Trout with Aged Preserved Radish ($68). Finely minced aged preserved radish is layered over the fish before steaming, allowing its savoury, slightly salty and earthy umami flavours to permeate the flesh. The coral trout is moist and flaky, with a firm texture that holds up beautifully to steaming. I particularly enjoyed how the aged preserved radish added character without overpowering the fish's natural sweetness. Finished with light soy sauce, hot scallion oil and fresh coriander, the dish is lifted by an aromatic fragrance that brings everything together.

Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut 4.2/5

To end the meal, we had the Double-Boiled Peach Gum with Red Date, Longan, Candied Melon, White Fungus and Malva Nut ($20/pax). A traditional Cantonese dessert, it is a light and refreshing bowl that provides a pleasant contrast to the richness of the preceding dishes.

Overall, Wan Hao Chinese Restaurant's seasonal White Eel and Coral Trout menu offers an enjoyable showcase of two prized seafood ingredients through a selection of traditional Cantonese cooking techniques. For those who appreciate classic Cantonese cooking and seasonal seafood, this menu is worth checking out. Available from 1 October to 31 December 2026, the seasonal showcase is a good opportunity to enjoy these prized ingredients prepared with the finesse and culinary heritage of Wan Hao Chinese Restaurant.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

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

Scott's Grill @ Shaw Centre - Discover Abagold, South Africa’s Premium Farmed Abalone In Its Second Edition of Abagold Abalone Festival

Abagold returns for the second edition of its Abagold Abalone Festival, running from 10 October to 12 December 2026. Farmed in Hermanus at the southern tip of Africa, Abagold abalone is known for its clean ocean minerality and natural sweetness. Its distinct flavour and texture make it versatile, whether served raw, braised, grilled or steamed. For this edition, Abagold has partnered with eight restaurants, each creating a special abalone dish available exclusively during the festival.

House Smoked Trout Salad 5/5

We had the chance to try Abagold Gold over a four-course meal at Scott’s Grill. The meal started with a House Smoked Trout Salad ($26), followed by a Cauliflower Veloute. We enjoyed the salad, which came with crisp mesclun, meaty slices of smoked trout, tender potatoes and tart blood orange. The bread tuile added a nice crunch, while the tangy yuzu dressing brought everything together.

Cauliflower Veloute 3/5

The Cauliflower Veloute was creamy and rich, though a tad too heavy for us.

Grilled Abalone Pasta with Liver Emulsion 4.5/5

Then came the highlight of the meal – Grilled Abalone Pasta with Liver Emulsion ($58). Before being grilled to order, the abalone was steamed in its shell for three hours to achieve the desired texture. Its liver was poached in cream and blended into a sauce with garlic, dashi, shiso and chicken jus. The abalone had a firm, chewy bite that paired well with the al dente linguini. Diced French beans added a subtle earthy note, while the sauce was mildly garlicky and savoury. Together, the flavours complemented the pasta without overpowering the abalone's natural sweetness.

Signature Burnt Cheesecake 4/5

For dessert, we were served the Signature Burnt Cheesecake ($15) paired with a refreshing Blood Orange Sorbet.

The Abagold Abalone Festival offers a chance to explore abalone beyond its more familiar appearances in Chinese restaurants and the perennial Chinese New Year menus. With eight restaurants putting their own spin on this prized ingredient, it is an opportunity to discover how abalone can be prepared and enjoyed in different ways.

Diners can embark on The Gold Trail, a collectable passport that transforms into an Abagold Food City artwork with every stamp collected from festival dishes across six participating restaurants, including special-edition stamps featuring Abagold’s mascot, Abby.

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. Note: This is an invited tasting.


Scott's Grill
Shaw Centre
1 Scotts Road
#01-13
Singapore 228208
Tel: +65 8940 3879
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time is about 5 minutes. [Map]

Hello Arigato @ Seng Poh Road - Japanese-Inspired Sandos, Comforting Pasta and Casual Dinner Bites

Since 2021, Hello Arigato has been serving Japanese-inspired sandos that keep diners coming back for more. With six outlets across Singapore, each offering its own outlet-exclusive dishes, the homegrown café has refreshed its menu to bring together some of its most-loved creations from across the neighbourhoods, alongside updated recipes and new additions. The refreshed menu features signature sandos, beloved pasta dishes, savoury sides, and favourites from its matcha and coffee line-up, now available across all locations.

Arigato Fried Chicken 5/5

We visited the Tiong Bahru outlet, which has recently introduced a dinner menu featuring Japanese-inspired tapas and alcoholic beverages, offering diners a chance to wind down over casual bites and drinks. We started with the Arigato Fried Chicken, featuring deboned chicken wings stuffed with juicy tsukune filling. The batter was crunchy and well seasoned, while the chicken stayed juicy and succulent with every bite.

Tomato & Watermelon Salad 3/5

The Tomato & Watermelon Salad ($16) featured dashi-marinated mixed tomatoes and compressed watermelon, served with stracciatella cheese and golden raisin purée, and finished with extra virgin olive oil. The combination of compressed watermelon and creamy stracciatella was refreshing, though I found the dashi-marinated tomatoes slightly unusual.

Big Fish Sando 4.5/5

Moving on to the brand's signature sandos, the Big Fish Sando ($22), previously exclusive to the Joo Chiat and Cross Street outlets, has become one of Hello Arigato's best-selling offerings. It was easy to see why. The halibut fish katsu was moist and flaky, complemented by Japanese tartar sauce, tobiko mayo, American cheddar, pickled onions and shredded cabbage, all sandwiched between soft Japanese milk bread. The combination of textures and sauces made this a satisfying bite.

Porkatsu Sando 3/5

The Porkatsu Sando ($24) features 12-hour sous vide Kurobuta pork collar katsu with a special tonkatsu sauce. The sauce gave the sando an addictive umami flavour, though the pork was a tad dry at the edges.

Wild Kinoko Pasta 4/5

From the pasta selection, the Wild Kinoko Pasta ($18) is a vegetarian-friendly option featuring spaghetti tossed in shoyu butter sauce with assorted mushrooms. I appreciated the savoury shoyu butter base, which offered a welcome alternative to the cream-based mushroom pastas commonly found elsewhere. Crispy kale and mushrooms added extra textural contrast.

Kurobuta Ragu Pasta 4/5

Another pasta worth trying is the Kurobuta Ragu Pasta ($22), updated with ribbons of mafalda pasta in place of rigatoni. The chewy pasta ribbons worked well with the rich, slow-cooked pork ragù, enriched with confit garlic and stracciatella cheese. Basil coulis added freshness, balancing the sauce's richness.

Yuzu Highball, Ginger & Lemon Highball

For alcoholic beverages, the highballs are particularly affordable during happy hour, and we tried the Yuzu ($10) and Ginger Lemon ($10) versions. Both made refreshing accompaniments to the food.

Coconut Orh Nee Cloud, Matcha Orh Nee Cloud

We also tried 2 Tiong Bahru-exclusive drinks: Coconut Orh Nee Cloud ($5.50), an aromatic concoction of 100% natural coconut water topped with Taro Cold Foam. We equally enjoyed the Matcha Orh Nee Cloud ($8.50), featuring Matcha Latte topped with Taro Cold Foam.

The Tiong Bahru outlet's dinner menu adds another dimension to the cafe experience, with Japanese-inspired bites and wallet-friendly happy hour highballs, making it a great option for a casual evening out.

Note: This is an invited tasting.


Hello Arigato
58 Seng Poh Road
#01-15
Singapore 160058
Tel: +65 8027 2558
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Fri: 9am – 4pm, 530pm – 9pm
Sat-Sun: 8am – 4pm, 530pm – 9pm

Direction:
1) Alight at Havelock MRT station. Take Exit 1 or 2. Walk down Zion Road to Tiong Bahru Road. At the traffic junction of Zion Road and Tiong Bahru Road, cross the road and turn right onto Seng Poh Road. Walk down Seng Poh Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Bomul @ Scotts Square - Opens Second Outlet with New Organic Samgye Baekban and Speciality Noodles

Drawing long queues since its debut in Singapore, Korean restaurant BOMUL has expanded with a second outlet at Scotts Square, bringing its nourishing Korean-style ginseng chicken soup to the Orchard shopping belt. The new outlet offers its signature samgyetang and introduces Northern Korean-style Organic Samgye Baekban, a traditional dining concept gaining popularity in Seoul, alongside an expanded menu of speciality noodles made fresh daily and served à la minute.

With a wider selection of samgyetang, hearty Kalguksu, and even a zero-calorie Konjac Noodle option, there's more to explore at BOMUL Samgyetang beyond its signature ginseng chicken soup.

Organic Samgye Baekban 4.5/5

One highlight at the new outlet is the Organic Samgye Baekban ($29.90), a Northern Korean-style dining tradition that serves the components of a chicken rice meal separately. Rather than serving everything together in a single bowl, the set includes tender shredded chicken, premium Korean aromatic rice, and a rich gomtang-style chicken broth on the side.

The broth comes from more than 12 hours of slow simmering with whole chicken, plus blended chicken for extra body and depth. Cultured Wild Ginseng further enhances it, lending an earthy aroma and a delicate bitterness. The set also features Uiseong Six-Clove Garlic, slow-cooked until soft and mellow, adding another layer of natural sweetness.

You can enjoy this set in two ways. You can savour the tender chicken and aromatic rice with the comforting broth on the side, or dip the chicken into either of the two house-made sauces – Ginger Scallion Sauce or Hanbang Sauce – before pairing it with the rice. I particularly enjoyed the latter, as the sauces add different dimensions of flavour to the naturally delicate chicken.

The rice deserves a mention too. BOMUL uses Suhyangmi, a premium Korean aromatic rice prized for its naturally nutty fragrance and warm roasted-corn notes. Completing the spread are fresh ginseng kimchi, sweet-and-spicy pickled garlic, soy-pickled radish and green chillies. These accompaniments provide a refreshing mix of acidity, sweetness and spice, balancing the richness of the chicken and broth. It is a comforting yet thoughtfully composed meal that offers a different way to appreciate Korean chicken soup.

Abalone Perilla Bibim Noodles 4.5/5

Beyond its samgyetang offerings, the new Scotts Square outlet introduces a speciality noodle series featuring homemade buckwheat noodles, hearty Kalguksu and even konjac noodles for those looking for a lighter alternative.

For something refreshing, the Abalone Perilla Bibim Noodles ($26) is a good choice. The chilled homemade buckwheat noodles are tossed in fragrant roasted perilla oil and a savoury bibim sauce, creating a lovely combination of nutty, aromatic and umami flavours. Topped with grilled fresh abalone, the dish gets an additional touch of indulgence. The abalone is cooked to a tender bite, offering a delicate brininess that complements the earthy fragrance of the perilla oil. The buckwheat noodles also have a pleasant springiness, making this a refreshing alternative to the restaurant's more substantial soup-based offerings.

Nourishing Abalone Kalguksu 4.2/5

For a heartier noodle dish, the Nourishing Abalone Kalguksu ($26) features homemade noodles served in BOMUL's signature herbal chicken broth. The soup is slow-simmered with a blend of traditional Korean herbs and premium whole ginseng aged between four and six years, with one whole ginseng used for each pot. The broth carries a comforting herbal fragrance, with natural sweetness and depth developed through slow cooking. A grilled chicken thigh adds another layer of savouriness, while the sweet caramelised onions bring a gentle sweetness to the bowl. Charred shishito peppers complete the dish with a subtle smokiness, providing a pleasant contrast to the nourishing broth. The homemade Kalguksu noodles have a satisfying bite and soak up the soup's flavours well. This is a comforting bowl for those who enjoy the more traditional herbal flavours of Korean cuisine.

Spicy Cure Konjac Noodles 4.2/5

For diners looking for a lighter noodle option, the Spicy Cure Konjac Noodles ($22) is an interesting addition to the menu. Instead of conventional wheat or buckwheat noodles, this bowl uses konjac noodles, offering a zero-calorie noodle alternative with a slippery, springy texture. The noodles are served in BOMUL's signature Spicy Cure broth, which delivers warming, savoury heat with a rich, comforting finish. A tender whole organic chicken thigh accompanies the noodles, adding substance to what would otherwise be a relatively light bowl. While konjac noodles naturally have a different texture from traditional noodles, they pair well with the bold, spicy broth, making this a good option for those who want a comforting bowl without the usual noodle calories.

Spicy Octopus & Prawn Kalguksu 4/5

For those who prefer a punchier flavour, the Spicy Octopus & Prawn Kalguksu ($24) is another option. This is quite different from the restaurant's nourishing soup-based Kalguksu, with the noodles stir-fried together with tender octopus and succulent prawns in BOMUL's signature spicy sauce. The homemade Kalguksu noodles have a satisfying al dente bite and are well coated in the smoky, savoury sauce. The seafood adds a natural sweetness and a pleasant contrast to the heat, while a fragrant hint of perilla helps round off the flavours. This is a more robust, flavour-forward noodle dish for those who enjoy a little spice.

Anti Ageing Organic Samgyetang 4.2/5

Of course, a visit to BOMUL isn't complete without exploring its signature ginseng chicken soup offerings. Among the selections is the Anti Ageing Organic Samgyetang ($48), a more premium rendition of the restaurant's nourishing chicken soup. The bowl is loaded with premium ginseng, tender octopus, and fresh abalone, bringing together land and sea ingredients in a nourishing herbal broth. The ginseng lends its characteristic earthy fragrance, while the seafood adds another layer of flavour. The result is a more luxurious take on the traditional Korean samgyetang, especially for diners who enjoy their chicken soup enriched with premium ingredients.

Grilled Fresh Abalone 4/5

For a simple seafood addition to the meal, the Grilled Fresh Abalone ($9.90 per piece) is available with a minimum order of two pieces. The fresh whole abalone is gently pan-seared in fragrant butter until golden, allowing its natural sweetness to shine through. The cooking preserves the abalone's delicate tenderness while the butter adds a subtle richness. This straightforward preparation makes a worthwhile add-on, especially if you are sharing a few dishes at the table.

With its second outlet at Scotts Square, BOMUL Samgyetang has expanded its offerings beyond the traditional Korean ginseng chicken soup that first drew long queues at its debut outlet. The introduction of Northern Korean-style Organic Samgye Baekban provides a different way to enjoy its slow-cooked chicken and nourishing broth. At the same time, the new speciality noodle series adds more variety to the dining experience.

Note: This is an invited tasting.


Bomul
Scotts Square
6 Scotts Road
#B1-08/09
Singapore 228209
Tel: +65 89859838
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Tampopo @ Takashimaya - Tampopo x Unazen: #01 Tempura Selection, First Tampopo Collection Featuring Thematic Collaborations

Tampopo, a longstanding Japanese cuisine brand in Singapore, recently launched its first-ever Tampopo Collection, an exclusive collaboration space within Tampopo Takashimaya. The new extension will feature a rotating series of thematic collaborations, each offering diners a different experience of Japanese cuisine. Kicking off the series is Tampopo x Unazen: #01 Tempura Selection, available for lunch and dinner from 1 September to 31 October 2026.

Priced from $15.80, each Tempura Selection set comes with an assortment of freshly fried tempura, a mini bowl of unagi rice, umami-rich miso soup, and a choice of hot or iced green tea. You can choose from four options: The Little One ($15.80) with a four-piece selection, The Easy One ($21.80) with six pieces, The Perfect One ($25.80++) with eight pieces, and The Big One ($28.80), which we had the pleasure of trying.

The Big One

The Big One ($28.80) features two Anago (sea eel), two prawns, four seasonal vegetables, tempura egg, Wakasagi tempura and sashimi.

Mini Unagi Don

The Mini Unagi Don was ever so moreish, with the sweet-savoury unagi pairing well with the rice to make a comforting accompaniment to the tempura assortment. One highlight of the tempura platter for me was the Anago, plump and tender, with a lovely contrast between the soft flesh and its crisp, golden batter.

Tempura Egg

The Tempura Egg was the most surprising element! It might look like an ordinary piece of egg tempura, but cutting into it revealed a luscious, golden yolk that oozed out like lava. It paired particularly well with the umami-rich unagi rice, making each mouthful even more satisfying.

Among the seasonal vegetable tempura, we especially enjoyed the juicy whole mushroom and pumpkin slices, with an intense natural sweetness beneath their crispy coating.

Sashimi

Except for The Little One Set, the other sets include a portion of sashimi, making them a more complete meal.

What sets this tempura selection apart is the thoughtful pairing of crispy tempura with a mini unagi don, plus anago and the delightful surprise of oozy egg tempura. These touches make the offering more than just another tempura set, giving diners something a little different to look forward to.

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.


Tampopo
Takashimaya
Tower B
391 Orchard Road
#B2-33
Singapore 238872
Tel: +65 6235 2318
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 845pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 5 minutes. [Map]