Qing Hua Jiao (青花椒) @ Chinatown Point - All-You-Can-Eat Buffet at $29.90 Nett, Featuring Signatures Like Sichuan Peppercorn Fish

Qing Hua Jiao (青花椒), located in the food basement of Chinatown Point, offers a menu focused on Sichuan flavours, from their signature Sichuan Peppercorn Fish and various fish soup options, to a selection of chilled appetisers, cooked dishes, and desserts.

This SG60 season, the restaurant is rolling out a limited-time All-You-Can-Eat Buffet at $29.90 nett, with GST and service charge fully absorbed.

The buffet operates on a by-order system. Each diner can select one main dish from the premium category, while the rest of the items on the buffet menu are available for unlimited reorders. Do note that the portion sizes are the same as those from their regular a la carte menu.

Signature Sichuan Peppercorn Fish

Nutritious Tomato Fish

We began our meal with dishes from the ‘Premium Dishes’, which are limited to one order per person. This category highlights their signature fish dishes as well as Griddle Chicken Wings in 4 flavours. We tried the Signature Sichuan Peppercorn Fish and the Nutritious Tomato Fish, and preferred the former, though we felt the spice level could have been kicked up a notch for a more authentic punch. While the tomato broth was too sweet for us, we appreciated that both had fresh slices of fish and a mixture of ingredients such as enoki mushrooms, celtuce and beancurd skin.

Hot & Sour Fern Root Vermicelli

Steamed Chicken with Chilli Sauce

Squid Cold Dish

From the ‘Cold Dishes’ selection, the Hot & Sour Fern Root Vermicelli didn’t quite hit the mark, as the noodles carried a slight aftertaste that distracted from the tangy, spicy sauce. The Steamed Chicken with Chilli Sauce, served chilled and generously sprinkled with sesame seeds, leaned overly salty, and could be toned down for better balance. The Squid Cold Dish was quite appetising with tangy notes.

Salted Egg Yolk Chicken Wings

Kung Pao Prawns

Dry-Fried Green Bean

The 'Cooked Dishes' fared better, with crisp Salted Egg Yolk Chicken Wings, sweet-savoury Kung Pao Prawns and Dry-Fried Green Bean, which was well-fried and carried a good heat.

DIY Ice Jelly Bar

Handmade Glutinous Rice Cake

For dessert, diners can head to the DIY Ice Jelly Bar to customise their own bowl with a variety of condiments and toppings. Those preferring something hot can opt for the Handmade Glutinous Rice Cake.

Drink-wise, choose from the Roasted Barley Tea, which is served hot, or the chilled Sour Plum.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Qing Hua Jiao (青花椒)
Chinatown Point
133 New Bridge Road
#B1-16
Singapore 059413
Tel: +65 6904 9688
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Nearest MRT: Chinatown MRT (NE, DT Line)

Opening Hours:
Mon-Thu: 11am - 9pm
Fri-Sun: 11am - 930pm

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

Yum Cha Restaurant @ Chinatown - Celebrate SG60 with Innovative Local-Inspired Dim Sum Creations at $6 Each Till End August

To celebrate SG60, Yum Cha Restaurant, one of Singapore's beloved dim sum brands, is launching a creative, limited-time menu inspired by signature local flavours.

Available at both its Chinatown and Changi Business Park outlets, the specials are priced at just $6 each from now till 31 August 2025. Expect familiar dishes reimagined through a dim sum lens, featuring Singaporean favourites like Laksa, Chilli Crab, and Bak Kut Teh.

Bak Kut Teh Xiao Long Bao 4.2/5

Yum Cha's chefs dedicate 16 hours to crafting the peppery broth inside the Bak Kut Teh Xiao Long Bao (3 pcs). We took a bite and sip of the soup and were pleasantly surprised by a distinct kick of peppery notes. It even came served with dark soy sauce and chilli, mirroring the traditional BKT experience.

Crusty Chilli Crab Bao 4/5

There has got to be chilli crab on an SG60 menu, right? These Crusty Chilli Crab Bao (2 pcs) were fried to a crisp on the outside and filled with tangy, mildly spicy crab sauce. Topped with a playful crab-shaped crust, it delivers the flavours of chilli crab without the mess.

Handmade Otak-Otak Siew Mai 3.8/5

With its spinach wrapper, black tobiko, and a fragrant otak centre, this version of Handmade Otak-Otak Siew Mai offers a localised spin, though we’d have preferred a punchier spice.

Laksa Rice Flour Roll 4.2/5

One of our favourites from this launch is the Laksa Rice Flour Roll. It's cleverly layered with crab, shrimp, chicken, and dried shrimp wrapped in a crisp rice net and finished with smooth cheong fun skin. We especially enjoyed their house-made laksa gravy, which is well-balanced, neither too lemak nor watery. Make sure to dig into this hot to enjoy it at its best.

Satay Fried Rice 3.5/5

Served next was the Satay Fried Rice accompanied by two satay chicken skewers. While the flavour remained true, it was a pity that the rice was slightly too dry.

Prata Pork Pancake 4/5

I was sceptical of the Prata Pork Pancake initially. Still, I was surprised by the crisp exterior and juicy minced pork filling, which was reminiscent of that from Xiao Long Bao. We found this an enjoyable and likeable pairing, albeit a little oily.

Kaya Bolo Bao 3/5

The Kaya Bolo Bao (2 pcs) comes with a slab of butter and kaya sandwiched inside. The texture leaned more toward bread, and we wished for a crunchier top crust and fluffier bun.

Kopi Gao Bao 3.8/5

Local coffee lovers can keep an eye out for their Kopi Gao Bao (2 pcs), a joint creation with Singaporean instant coffee brand Coffee Hock. Their signature Kopi Gao powder adds a different flair to the usual salted egg custard buns.

Apart from the attractive pricing, Yum Cha is also inviting diners to do good this season with their "Bringing Back the Joy of Five Stones" initiative. Partnering with SG Enable and Re:store, diners who spend a minimum of $60 can purchase handmade Five Stones by differently-abled artisans at $6.

If diners are confident of their Five Stones skills, they can choose to challenge Yum Cha’s in-house Five Stones champions and stand a chance to win a $20 Yum Cha voucher.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Yum Cha Restaurant
20 Trengganu Street
#02-01
Singapore 058479
Tel: +65 6372 1717
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Website
Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 1030am - 9pm
Sat-Sun: 9am - 9pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street. Walk to destination. Journey time about 3 minutes. [Map]

Daikoku Japanese Izakaya @ Maxwell KADA - Embodies The Rustic Charm of Japanese Izakaya

Daikoku Japanese Izakaya at Maxwell KADA embodies the charm of a rustic Japanese izakaya, offering an inviting and down-to-earth atmosphere. At the heart of the kitchen is a Japanese couple who previously ran their own yakitori shop in Sendai before taking a leap of faith to bring their craft to Singapore.

Yakitori 4/5

Crown Yakitori

We started with a platter of their signature charcoal-grilled yakitori — definitely the highlight here. A standout was the Crown Yakitori ($5). It had a chewy texture at the centre, contrasted with jagged, charred edges that offered moreish, smoky bites. Rare and hard to find, this is a must-try for yakitori enthusiasts.

Wing Yakitori

Meatball Yakitori

Two other notable skewers were the Wing Yakitori ($3.80) and Meatball Yakitori ($3.80). The wings were expertly butterflied, allowing the skin to crisp up beautifully without the usual greasiness. The meat stayed tender and juicy, clearly not rushed on the grill. As for the meatball, it was aptly seasoned, with a loose yet juicy texture — not an easy feat when skewering minced meat.

Thigh with Leek Yakitori

Other staples include Thigh with Leek Yakitori ($3.80) and Enoki Pork Belly ($4), which were well-grilled, rendering off any excess fats and retaining their meaty texture.

Vegetable options include the Asparagus Yakitori ($3.40) and Yellow Corn ($4.80). The latter was particularly enjoyable — sweet, juicy, and laced with aromatic, buttery flavour.

Dragon Maki 4.5/5

Beyond skewers, the maki rolls are well worth exploring. The Dragon Maki ($14.80) impressed with its balance of plump, well-seasoned rice and fillings like fried ebi, cucumber, avocado, and tamago. Each bite was mouth-filling and satisfying — easily one of the better maki rolls I've had in recent memory.

Ikura Chawanmushi 5/5

From the appetisers, we tried both versions of the Chawanmushi — the Regular ($4.50) and the more luxurious Ikura Chawanmushi ($8.50). Both were silky-smooth and custardy, with savoury, umami-packed mushrooms at the base that seemed to have been pre-cooked for extra flavour. The ikura added pops of briny richness, but it was the texture and execution of the steamed egg that stood out.

Mentaiko Fries 2.5/5

Pitan Tofu 4/5

The Mentaiko Fries ($7.80), however, leaned heavy on the sauce. While it's meant to be indulgent, mentaiko sauce, especially when mayo-based, works best in moderation for a boost of mouthfeel and flavour. On the other hand, the Pitan Tofu ($4.80) was creamy and addictive.

There’s also a commendable selection of sake. I started with a shot of Kawatsuru Sanuki Cloudy, which was soft and textural, and ended with a refreshing Yuzu Sake, sweet and citrusy — perfect to round off the meal.

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.



Daikoku Japanese Izakaya
Maxwell KADA
5 Kadayanallur Street
#01-03
Singapore 069183
Instagram
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Mon-Sat: 530pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Maxwell MRT station. Take Exit 2. Walk to Erskine Road. Turn right and walk down Erskine Road. Walk to destination. Journey time about 3 minutes. [Map]

GU:UM @ Keong Saik - Contemporary Korean Steakhouse Lunaches Refreshed Menus

GU:UM, which literally means to grill, roast, or cook over fire in Korean, is a premium Korean steakhouse by One Michelin-starred NAE:UM’s Chef Louis Han. Unlike traditional K-BBQ restaurants, GU:UM elevates the experience with top-quality meats, refined techniques, and distinct Asian influences, creating a sophisticated and modern take on Korean barbecue.

Yukhwae Jeon 5/5

We started with the Yukhwae Jeon ($32), a creative pairing of Korean beef tartare with a crispy potato pancake. This combination was nothing short of brilliant—the rich, umami-packed tartare contrasted beautifully with the crisp, starchy pancake. It’s a unique dish that I have never seen elsewhere, making it a must-order.

Mulhwae 4.5/5

The Mulhwae ($28) followed — a refreshing cold salad soup with raw fish. It’s somewhat reminiscent of ceviche, but with more intricate layers of flavor. The sharp, tangy notes of the broth were incredibly appetising and invigorating, making it a perfect dish to whet the appetite.

Surf & Turf Plattter 4.5/5

Perfect for sharing, the Surf & Turf Platter ($328) was a showstopper. It featured a variety of premium cuts from both land and sea, accompanied by grilled vegetables and side dishes. The beef and pork were grilled to perfection, exuding deep, smoky flavours that showcased their high-quality marbling. The seafood selection, including lobster and abalone, further elevated the indulgence of this luxurious platter.

To enjoy it the Korean way, wrap the meats in lettuce with a variety of condiments — a satisfying experience that enhances the flavours.

Al Bibimbap 4.2/5

For those who want something more filling, the Al Bibimbap ($34) is a delightful twist on the classic Korean mixed rice dish. This white-based bibimbap comes with chunks of lobster, seaweed flakes, and roe, adding an extra layer of umami richness. A good mix of all the ingredients ensures a harmonious balance of textures and flavours in every bite.

Hotteok 4.8/5

Even after a hearty meal, saving space for dessert is a must. The Hotteok ($18) was a standout, featuring a pan-fried Korean pancake with a chewy, almost mochi-like texture. It was exceptional when paired with the burnt honey ice cream, which added a sweet, caramelised depth to the dish.

Injeolmi Tiramisu 4.2/5

Another noteworthy dessert was the Injeolmi Tiramisu ($16), an innovative take on the classic Italian dessert. Served inside a tart shell, the Nespresso-infused tiramisu was enhanced with toasted rice cake powder, creating a unique fusion of flavours. This Korean-inspired twist on tiramisu was a fantastic way to end the meal.

GU:UM is a game-changer in Korean barbecue, seamlessly blending premium steakhouse elements with Korean culinary traditions. The Yukhwae Jeon, Surf & Turf Platter, and Hotteok were clear highlights, showcasing Chef Louis Han’s creativity and finesse. Whether you're looking for a refined dining experience or a luxurious take on Korean grilling, GU:UM is a must-visit destination for steak and barbecue lovers alike.

Note: This is an invited tasting.


GU:UM
29 Keong Saik Road
Singapore 089136
Tel: +65 8831 6308
Facebook
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Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sat: 1130am - 230pm, 6pm - 11pm
Sun: 1130am - 430pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]