Crystal Jade La Mian Xiao Long Bao @ Bugis Junction - Presents Refreshed Menu of Northern Chinese cuisine

Crystal Jade La Mian Xiao Long Bao presents a refreshed menu that showcases the richness and diversity of Northern Chinese cuisine. The new line-up spans refined appetisers, slow-braised delicacies and robust wok-fried dishes, highlighting distinctive regional flavours and homestyle cooking traditions.

Classic Shanghai Xiao Long Bao 5/5

The restaurant’s signature Classic Shanghai Xiao Long Bao ($9.80/6 pcs) remains a staple and crowd favourite.

Shanghai Style Smoked Fish 4.5/5

The Shanghai Style Smoked Fish ($12.80) is a classic Shanghainese dish featuring fish slices marinated and deep-fried, then coated in a glossy, sticky glaze. Despite the frying, the fish retained a commendable level of moisture within, making it both flavourful and satisfying.

Wuxi Deep-fried Whitebait 4/5

From the waterways of Wuxi comes the Wuxi Deep-fried Whitebait ($9.80), a simple yet enjoyable dish that reflects the riverside culture and abundant aquatic produce of Jiangsu province.

Crispy Duck Served with Egg Crepe 3.8/5

The Crispy Duck Served with Egg Crepe ($24.80) offers a textural twist on the traditional Peking Duck. The duck arrived crisp and golden with a light, airy batter, accompanied by homemade egg crepes, scallions and cucumber. A chef’s secret sauce tied all the components together, creating a well-balanced and flavourful bite.

Shanghai Braised Pork Belly 4.5/5

Among the highlights was the Shanghai Braised Pork Belly with Beancurd Skin Knots ($20.80), a comforting homestyle dish rooted in old Shanghai. The braising sauce was reduced to a rich, sticky glaze that coated the chunky ingredients beautifully. Both the pork belly and beancurd skin knots were braised until tender, with the unctuous pork belly melting in the mouth.

Shanghai Stir-fried Thick Noodle 4.5/5

The Shanghai Stir-fried Thick Noodle with Shredded Pork & Cabbage ($15.80) is a wholesome plate of everyday flavours of Shanghai’s culinary heritage. We particularly enjoyed the well-balanced ratio of springy, thick noodles to shredded pork and vegetables. The dark soy-based sauce lent the dish a satisfying depth of flavour without overwhelming the other ingredients.

The refreshed menu is available at the Crystal Jade La Mian Xiao Long Bao outlets at Bugis Junction, i12 Katong, and Toa Payoh.

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.


Crystal Jade La Mian Xiao Long Bao
Bugis Junction
200 Victoria Street
#B1-04A
Singapore 188021
Tel: +65 83338978
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Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - New Dishes & Generational Dining Deals for a Hearty Seafood Feast

Returning to Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II always feels like coming back to a familiar spot for indulgent, sauce-laden seafood pots. This time, the visit was made even more meaningful with the brand’s Parents’ Day promotion, running from 1 May to 30 June 2026. Designed to encourage family bonding over a communal feast, diners can enjoy up to 30% off their signature pots — 30% for three generations, 20% for two, and 10% for one. It’s a timely reason to gather loved ones around the table.

We were here to try some of their new dishes, alongside a new variation of their signature pot.

Spicy Prawn Crab Pot 4.5/5

The highlight of the meal was undoubtedly the new Spicy Prawn Crab Pot ($88), a decadent, flavour-packed centrepiece built for sharing. This latest variation brings together two premium seafood ingredients — crabs and prawns — in a robust, savoury-spicy sauce enriched with crab butter and aromatic spices.

The pot arrives brimming with ingredients, including tender chicken feet, soft potatoes, chewy rice cakes, and silky tofu, all steeped in a deeply umami-rich gravy. The chicken feet and potatoes stood out once again, having soaked up the sauce beautifully and cooked down to a soft, almost melt-in-the-mouth texture.

The crabs were fresh and meaty, with the claws thoughtfully pre-cracked, making it easy to enjoy without the usual effort. The prawns were plump and juicy, adding a satisfying bite and sweetness that balanced the spice. Altogether, it’s a hearty, indulgent dish that truly embodies the communal dining experience Pang Pang is known for.

Pineapple Shrimp 4/5

To balance the richness of the pot, the Pineapple Shrimp ($16.80) offers a refreshing contrast. Served cold, this newly introduced side dish features succulent peeled prawns paired with juicy pineapple chunks. The combination delivers a bright interplay of sweetness and tanginess, acting as a palate cleanser between bites of the heavier dishes. Light, refreshing and well-executed, it’s a thoughtful addition to the menu that complements the bold flavours of the mains.

Scallion Infused Noodles 3.5/5

A good carbohydrate pairing is essential when tackling Pang Pang’s rich pots, and the Scallion Infused Noodles ($5.80) fit the role well. The noodles are cooked to a pleasing texture, retaining a springy bite. Tossed in a fragrant blend of scallion oil and soy sauces, the noodles take on a glossy sheen and a savoury depth. The addition of crispy browned scallion bits adds a smoky aroma and extra layer of flavour. While simple, it serves as a comforting base to soak up the leftover sauce from the pot.

Deep Fried Chicken Wings 4/5

The Deep Fried Chicken Wings ($12.80) remain a reliable crowd-pleaser. Each wing is fried to a crisp golden-brown exterior, delivering a satisfying crunch with every bite, while the meat inside stays juicy and tender. Lightly seasoned with a savoury spice blend, the wings are flavourful without being overly heavy, making them an addictive starter or side to share around the table.

Pang Pang continues to impress with its hearty, flavour-forward seafood pots designed for communal dining. The new Spicy Prawn Crab Pot is a worthy addition, offering indulgence and bold flavours in every bite. Paired with the refreshing Pineapple Shrimp and comforting sides, the experience feels well-rounded and satisfying. With the ongoing Parents’ Day promotion, there’s no better time to gather family across generations and enjoy a feast together. After all, few things bring people closer than sharing a big pot of rich, comforting food.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
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Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

The Lobby Lounge @ Frasers House Singapore - Atelier of Tea and Spice Afternoon Tea

Revisiting the lovely Lobby Lounge with its grand chandeliers and soaring ceilings, now reintroduced as Frasers House Singapore, formerly known as the InterContinental Singapore Bugis.

Afternoon Tea Set

Their first themed concept, the Atelier of Tea and Spice Afternoon Tea, carries forward the property’s legacy of elegant hospitality while paying homage to Bugis history as a trading district, thoughtfully weaving tea and spice elements into a refined afternoon experience. This isn’t just a tiered tray of pretty bites. Right from the outset, the menu reads like a conversation between cultures and flavours, where classic European techniques meet Asian influences and spice-led creativity.

Afternoon Tea Set

Priced at $130++ for two on weekdays and $140++ for two on weekends, the three-tiered set features eleven thoughtfully curated items, complemented by free-flow sorbet and gelato from an ice cream trolley, as well as a choice of artisanal tea or coffee for each guest.

Savouries Tier

The savoury course opens with a series of bold, flavour-led creations that are thoroughly enjoyable. We had the home-cured Norwegian Salmon Vol-au-vent, brightened with kumquat and caper-egg mimosa and finished with a touch of gold dust, followed by a richly Spiced Duck Rillettes sandwich layered with toasted cumin and pickled fennel. A clean, citrus-laced Spicy Tuna Tartare, served in a crisp shell and presented on its own spoon, rounds off the trio.

Laksa Atlantic Cod Quiche

We were also served the Laksa Atlantic Cod Quiche, which cleverly translates a distinctly local flavour into a classic French format. It was delicious, with a buttery, fragrant pastry and a laksa twist that worked beautifully. Honestly, I wouldn’t mind seeing laksa quiche become a regular feature in bakery shops.

Heritage Tea Granita

A Heritage Tea Granita then resets the palate before the sweets take centre stage, where tea becomes the unifying theme. The granita itself was refreshing, though it could be elevated with fresh fruit or light toppings for added texture.

Sweet Tier

The sweets that follow are where the tea concept truly comes to life. Varieties such as oolong, English breakfast, green tea, lemongrass and chamomile are thoughtfully expressed through beautifully crafted cakes, each resembling a piece of edible art.

Oolong Tea Eclat

This bright and cheerful yellow Oolong Tea Éclat features a light, airy oolong tea-infused sponge cake layered with luscious passion fruit custard, bringing together tea and citrus.

Lychee English Breakfast Tea Cake

The Lychee English Breakfast Tea Cake is elegantly crafted to resemble a graceful pink bonsai tree, featuring layers of lychee mousse and jewel-like lychee coulis cubes for a light, fruity finish.

Green Tea & Pear Harmony

The Green Tea & Pear Harmony brings together smooth pear cream, lemon green tea pear confit and soft almond sponge in this lovely, bright green entremet.

Blue Pea Chamomile Tart

The Blue Pea Chamomile Tart is topped with sweet pineapple compote and finished with a light blue pea chamomile whip. Somewhat reminiscent of a pineapple tart in flavour, though I found the pineapple compote too overpowering when compared with the tea flavour.

Lemongrass Key Lime Teapot

The Lemongrass Key Lime Teapot was perhaps the most intriguing creation, featuring a delicate teapot lid that opens to reveal a carefully piped flower of smooth key lime custard, accented with crunchy pearls and lemongrass Chantilly for an Asian twist.

Scones

Traditional and Curcuma Longa (turmeric) Scones, served with clotted cream, strawberry jam and wildflower honey, anchor the experience in familiarity. The presentation of scones could be improved, such as wrapping them up to keep them warm, as they were a little cold by the time we finally got around to eating them.

Ice Cream and Sorbets

To finish, guests are treated to unlimited servings of Gelato and Sorbet from the trolley. On our visit, flavours included chocolate, vanilla, mixed berries and mango passionfruit, accompanied by toppings such as cookies and chocolates for a playful, indulgent touch.

If you’re looking for a memorable afternoon tea experience in Singapore, this one blends heritage storytelling with flavour exploration, finished with just the right touch of the unexpected.

Price:
• Weekday: $130 for 2 persons (additional guest $65)
• Weekend / Eve of PH: $140 for 2 persons (additional guest $70)
• Optional:
• Champagne +$28
• Signature cocktail/prosecco +$20
Includes coffee or loose-leaf tea; prices subject to service charge and taxes.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


The Lobby Lounge
Frasers House
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 1-3pm, 330pm - 530pm

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

Man Fu Yuan @ Fraser House, a Luxury Collection Hotel - Ushers in The Year of The Horse with an Impressive Line-up of Seven Festive Set Menus

Man Fu Yuan at Fraser House by a Luxury Collection Hotel ushers in the Year of the Horse with an impressive line-up of seven thoughtfully curated festive set menus, starting from $168++ per person. Designed to cater to celebrations of all scales – from intimate family reunions to large corporate gatherings – the menus also include a refined vegetarian option, reflecting both inclusivity and finesse in their festive offerings.

Celestial Auspicious Yu Sheng 4/5

A definite showstopper of the season is the spectacular 88cm Celestial Auspicious Yu Sheng ($1,288++, serves up to 10), dramatically crowned with a 1.2m mythical horse in mid-leap, symbolising strength, vitality and boundless possibilities for the year ahead. Beyond its visual impact, the Yu Sheng impresses with its lavish selection of premium ingredients – abalone, rock lobster, ikura, crispy shredded dried Hokkaido scallop, salmon sashimi, crispy fish skin and auspicious condiments – tossed in a fragrant golden peach–passion fruit sauce and shallot oil. The combination delivers both textural contrast and a well-balanced sweet-tangy finish, making it a festive centrepiece worthy of the occasion.

Cantonese Lobster Soup, Crab Meat, Crab Roe, Premium Fish Maw 4.2/5

The luxurious bowl of Cantonese Lobster Soup is an umami-laden delight. Rich with crab meat, crab roe and premium fish maw, the broth carries deep crustacean sweetness, elevated further by the briny richness of the roe. The tender, gelatinous fish maw adds an indulgent textural contrast, making each spoonful comforting yet opulent.

Steamed Alaskan King Crab, Egg White, 15-Year Chinese Wine, Scallion 4.5/5

Another elegant seafood dish follows: Steamed Alaskan King Crab, served on a silky bed of egg white. Lightly perfumed with 15-year Chinese wine and finished with scallions, the dish highlights the crab's natural sweetness. The egg white, steamed with the crustacean, absorbs its essence beautifully, resulting in a refined, aromatic plate.

Salt-baked Chicken with Red Rice Wine, Dongjiang Style 4.2/5

The Salt-baked Chicken with Red Rice Wine is baked to tender perfection, retaining its succulence beneath a gently seasoned exterior. The addition of red rice wine enhances the aroma and adds a subtle fermented sweetness, lending depth and complexity to this comforting classic.

Steamed Silver Cod Fillet, Duo Garlic, 15-Year Preserved Radish, Superior Soya Sauce 4.2/5

A delicate showcase of technique, the Steamed Silver Cod Fillet highlights the fish's buttery richness and flaky texture. The pairing with duo garlic, aged preserved radish and superior soya sauce accentuates its natural sweetness, creating a clean yet deeply satisfying flavour profile.

Wuxi-style Braised Iberico Pork Belly, 18-Head South African Premium Dried Abalone 4.8/5

One of the standout dishes of the evening is the duo of Wuxi-style Braised Iberico Pork Belly and 18-head South African Premium Dried Abalone with broccoli. The pork belly, with its perfect ratio of fat to lean, is wobbly tender and melts in the mouth – indulgent yet not greasy. The abalone is equally impressive, cooked to tender perfection with a molten centre, a clear testament to the chef's mastery of this prized ingredient. This dish alone justifies the menu's premium nature.

Golden Fried Rice, Crispy Premium Spiky Sea Cucumber, Preserved Leek Sauce 4/5

As with all traditional Chinese banquets, the meal concludes with a comforting carbohydrate dish. The Golden Fried Rice is satisfying and well-executed, complemented by crispy premium spiky sea cucumber in preserved leek sauce. The sea cucumber offers a delightful firm, and bouncy texture, adding interest to this hearty finale.

Mandarin Kumquat Sorbet, Red Osmanthus Honey, Golden Bird's Nest 4.2/5

Wrapping up the meal is a light, refreshing dessert of Mandarin Kumquat Sorbet, paired with Red Osmanthus Honey and Golden Bird's Nest. Clean, aromatic and gently sweet, it provides a refreshing close to a rich and indulgent Lunar New Year feast.

Note: This is an invited tasting


Man Fu Yuan
Fraser House, a Luxury Collection Hotel
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun: 1130am - 3pm, 6pm - 10pm

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

Pho Vietz @ Bugis Junction - Brings Authentic Flavours of South Vietnam’s Street Food to Singapore

Pho Vietz, the well-established Vietnamese cuisine restaurant group with outlets across the United States, Hong Kong, and Malaysia, has officially opened its first flagship outlet in Singapore. Founded by Chef Kenny Ton Ngoc Hiep, Pho Vietz is dedicated to showcasing the authentic flavours of South Vietnam — a culinary philosophy he has upheld for over two decades. The Singapore flagship reflects this commitment, offering a comprehensive menu that spans street food favourites to comforting noodle and rice dishes.

Vietnamese Spring Roll 4/5

We began our meal with some light bites, starting with the Vietnamese Spring Roll ($6.80). This deep-fried version is filled with well-seasoned minced meat, wrapped in a thin, crispy skin, and fried to a beautiful golden brown. Simple yet satisfying, it makes for a good starter to whet the appetite.

Steamed Flat Rice Roll with Minced Pork 4.2/5

The Steamed Flat Rice Roll with Minced Pork ($8.80) is a must-order. Each rice roll skin is freshly made upon order, resulting in a silky-soft texture. Inside, the filling of minced meat, glass noodles, black fungus, and prawns is flavourful and well-balanced, making this dish both comforting and delicious.

Vietnamese Prawn Salad 4.2/5

The Vietnamese Prawn Salad ($10.80) is refreshing and appetising, featuring a pleasant balance of tangy and sweet flavours that instantly lifts the palate. Served with crispy crackers, which can be broken and used as a vessel for the salad, it adds both textural contrast and fun to the dining experience.

Famous Vietnamese Baguette 4.2/5

Pho Vietz’s Singapore flagship features a dedicated Banh Mi station, and the Famous Vietnamese Baguette ($11.80) highlights the best of Vietnamese sandwich-making. The light, crusty baguette is generously filled with steamed ham, fried ham, gammon ham, and pork ear. Each bite delivers a delightful interplay of flavours and textures, making it a very satisfying option.

4 Beef Combo Noodle Soup 4.2/5

No Vietnamese meal is complete without pho. We opted for the 4 Beef Combo Noodle Soup ($17.80), which features a naturally sweet, beefy broth simmered for 8 hours with beef bones, marrow, and thigh bones. The bowl is generously topped with premium sliced beef, beef shank, beef ribeye, and handmade beef balls. This is a well-executed and comforting bowl of pho that hits all the right notes.

Pho Vietz Dried Beef Noodle 4.2/5

For something different, the Pho Vietz Dried Beef Noodle ($17.80) offers a dry-style alternative. Diners can choose between Ho Fun or egg noodles, tossed in a savoury, addictive sauce that reminds me of Indomie Goreng. Accompanied by a separate bowl of soup with premium sliced beef, beef shank, beef ribeye, and handmade beef balls, this unique offering is not commonly found in other Vietnamese restaurants.

Hue Style Spicy Pork Rib Noodle Soup 4.2/5

A signature favourite at Pho Vietz outlets internationally, the Huế-style spicy noodle soup features an intensely aromatic broth simmered with beef and pork bones, lemongrass, and fermented shrimp paste, finished with a fiery homemade chilli oil. The Hue Style Spicy Pork Rib Noodle Soup ($14.80) comes with thick, round rice vermicelli and two massive, fork-tender pork ribs. The broth delivers a distinctive balance of spicy, sour, salty, and sweet flavours that fans of bold tastes will appreciate.

Grilled Marinated Pork Belly Rice 4/5

For those who prefer rice over noodles, the Grilled Marinated Pork Belly Rice ($14.80) is a solid choice. The dish features tender, flavourful pork belly served with a fried egg, pickled vegetables, and crackers. A sweet and tangy Vietnamese dipping sauce is provided, which can be poured over the rice to add another layer of flavour.

Overall, Pho Vietz delivers an authentic and satisfying taste of South Vietnam, with well-executed dishes that reflect the group’s strong culinary heritage. Whether you are craving pho, banh mi, or classic Vietnamese rice dishes, this new flagship outlet is a worthy addition to Singapore’s Vietnamese dining scene.

Note: This is an invited tasting.


Pho Vietz
Bugis Junction
B1-08
200 Victoria Street
Singapore 188021
Facebook
Instagram
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Sun-Thu: 11am - 930pm
Fri-Sat: 11am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - 50% OFF Second Pot Promtion From 2 to 31 January 2026

Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II is a name that resonates strongly with fans of robust, flavour-packed Chinese casseroles. Originating from Haiyan, Zhejiang, in 2008, the brand has grown into a nationwide phenomenon in China, famed for its intensely savoury one-pot meat and seafood casseroles. With over 50 million pots sold annually and queues forming daily, Pang Pang’s reputation clearly precedes itself. Diners can choose from seven different casseroles, each spotlighting a hero protein wok-fried in an intensely aromatic blend of spices, chilli oil and secret sauces. From 2 to 31 January 2026, there is also a 50% OFF second pot promotion (T&Cs apply), making it an even more compelling reason to visit.

A definite must-order here is the Signature Crab Pot ($78), which features two sizeable crabs stir-fried generously in spices and chilli oil. While diners can select their preferred spice level, the heat is relatively mild and very manageable, allowing the savoury depth of the sauce to shine. What truly makes this dish memorable is the addictive sauce. It is rich, aromatic and dangerously good with rice. Extra ingredients such as chicken feet, noodles, pork ribs, prawns, and rice cakes can be added to further customise the pot.

⁠Signature Crab Pot 5/5

Interestingly, while the crabs are the headline, my personal highlights were the potatoes and chicken feet. The potatoes are cooked to an incredibly soft texture, thoroughly soaking up the luscious sauce. The chicken feet, on the other hand, are superbly braised until tender, gelatinous and thoroughly infused with flavour. It is so addictive that they easily stole the limelight from the crabs themselves.

Beyond the crab pot, Pang Pang also offers other casseroles, including Pork Ribs Pot, Chicken Wing Pot, Chicken Feet Pot, Frog Pot and Prawn Pot, giving diners plenty of options to explore, especially with the second pot promotion running during January.

Smashed Cucumber 4.5/5

To balance the richness of the casseroles, the Smashed Cucumber ($3.80) is a refreshing and well-executed cold dish. Crunchy, lightly tangy and cooling, it does an excellent job of cutting through the oiliness of the main pot. The menu also features other cold starters such as Sichuan Spicy Chicken in Red Chilli Oil, Crunchy Chinese Broccoli, Silken Tofu with Century Egg, Braised Peanuts with Celery, Pang Pang’s Cold Noodles and Seasonal Vegetables.

Beef Tripe Bowl 4/5

For appetisers, we tried the Beef Tripe Bowl ($15.80), which impressed with its satisfying crunch and springy bite. The tripe is coated in a spicy, piquant chilli sauce that delivers both heat and fragrance without overwhelming the palate.

Pangpang’s Fried Glutinous Rice Cake 4.2/5

The Pang Pang’s Fried Glutinous Rice Cake ($8.80) makes for a delightful snack. Deep-fried to a golden crisp exterior, the inside remains soft and chewy, with molten brown sugar oozing out for a sweet-savoury finish that is surprisingly addictive.

Pangpang’s Signature Ice Tea and ⁠Pineapple, Passionfruit Ice Tea 4/5

Given the bold and rich flavours across the menu, Pang Pang’s Signature Ice Tea, along with the Pineapple, Passionfruit Ice Tea, are perfect accompaniments. Sweet, refreshing and lightly fruity, they help refresh the palate and keep the meal enjoyable till the very end.

Overall, Pang Pang delivers precisely what it promises — hearty, indulgent casseroles packed with flavour, complemented by well-thought-out sides and drinks. It is easy to see why this brand has achieved cult status in China, and the January promotion only sweetens the deal for those looking to indulge in more than one pot.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]