DOMO Modern Japanese @ Fairmont Hotel - Refined Japanese Cuisine with a Contemporary Twist

DOMO Modern Japanese may be just over a year old, but it’s already making its mark on Singapore’s dining scene with its contemporary take on Japanese cuisine. Named after the Japanese expression “Domo Arigatou” (“thank you”), the restaurant combines Japanese techniques with subtle European influences in a refined yet approachable setting.

Leading the kitchen is Chef Rose Ang, whose 29 years of culinary experience include working with Nobu Hospitality across Europe. Her global experience is reflected throughout the menu, where Japanese flavours are thoughtfully complemented by European touches, resulting in dishes that are balanced, elegant and never overcomplicated.

Salmon Tataki 4/5

We started with the Salmon Tataki ($22), lightly seared and served with Dijon miso sauce and a balsamic glaze. The gentle smokiness from the aburi edges complements the rich salmon beautifully. At the same time, the Dijon miso adds a savoury depth before the balsamic cuts through with just enough acidity to keep every bite balanced. It’s a great introduction to Chef Rose’s signature approach of marrying Japanese techniques with European influences.

Chawanmushi 3.8/5

The Chawanmushi ($18) arrives generously filled with prawn, crab meat and ikura. Seafood lovers will appreciate its natural sweetness, though diners more sensitive to stronger seafood flavours may find it slightly fish-forward. The silky steamed egg provides a comforting base that lets the fresh seafood shine.

Sashimi Salad with Nashi Pear Dressing 5/5

Instead of the usual sashimi platter, we opted for the Sashimi Salad with Nashi Pear Dressing ($24), and it turned out to be one of our favourite dishes. The combination of fresh sashimi, crisp greens and crunchy nashi pear created a refreshing contrast of textures, while the dressing was light and well-balanced without being overly sweet.

Sashimi Taco 5/5

The Sashimi Taco ($18 for 2 pieces) comes in different variations, and we tried both the salmon and tuna versions. The Salmon Taco, paired with tomato shiso salsa, was pleasant and approachable, though the flavours leaned toward the milder side. We thought a spicy variation would give it a little more excitement.

Tuna Taco 5/5

The Tuna version, on the other hand, was outstanding. The combination of tuna, avocado and feta created a richer and more balanced flavour profile, making this our preferred choice between the two.

Snow Crab & Tobiko Baked Rice 4.8/5

For mains, we had the Snow Crab & Tobiko Baked Rice ($48), which was generously topped with sweet snow crab, while the rice carried a subtle ginger fragrance that complemented the seafood without overpowering it. Comforting, satisfying and perfect for sharing, this is a dish we’d happily order again.

Domo Sour 4/5

The drinks menu offers a surprisingly good selection at reasonable prices. We tried the Domo Sour ($16), a whisky-based cocktail with bitters and yuzu. Smooth, citrusy and refreshing, it paired well with the seafood dishes throughout the meal.

Sticky Ginger Date Pudding 5/5

Chef Rose recommended her signature Sticky Ginger Date Pudding ($16), served with soy toffee sauce and vanilla ice cream. Replacing salt with soy sauce was an interesting touch, adding subtle savouriness to the dessert. The pudding itself reminded us of a Chinese red date and ginger steamed cake, while the vanilla ice cream made it richer and more indulgent.

Chilled Mango Gazpacho 4/5

For something lighter, we also tried the Chilled Mango Gazpacho with Yuzu Shiso Pomelo ($22). Think of it as a refined take on the classic Hong Kong mango pomelo dessert, elevated with fragrant shiso and yuzu. Refreshing and not overly sweet, it was a lovely way to end the meal.

Beyond the food, we were pleasantly surprised by the restaurant’s spacious layout. DOMO features four private dining rooms with minimum spend starting at just $80 per person, making it a great option for celebrations, corporate gatherings, or intimate dinners. Combined with its elegant ambience and thoughtfully curated menu, DOMO delivers a dining experience that feels polished yet welcoming.

Beyond the signature dishes we tried, DOMO offers an extensive à la carte menu featuring sashimi, sushi, robata-grilled seafood and meats, noodles and rice, giving diners plenty of reasons to return and explore more of the menu. For those seeking a more curated experience, Chef Rose also offers a Signature Tasting Menu from $88++, with bespoke omakase experiences starting at $300++.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


DOMO
Fairmont Singapore
252 North Bridge Road
#03-00
Singapore 179103
Tel: +65 89108835
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Celebrates Reunion, Abundance, and Auspicious Beginnings

Chinese New Year dining at 藝 Yì by Jereme Leung is conceived as a refined culinary journey celebrating reunion, abundance, and auspicious beginnings. Rooted in time-honoured provincial Chinese cuisines, the festive offerings reflect Chef Jereme Leung's thoughtful approach to heritage cooking, where premium ingredients, precise techniques, and restrained elegance come together with symbolic meaning befitting the Lunar New Year. We experienced the Lunar New Year 2026 Opulent Set Menu ($258 per pax), a luxurious progression that balances tradition with finesse.

Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear 4.5/5

As with every Chinese New Year celebration, the feast begins with Lo Hei, a toss for prosperity and abundance in the Year of the Horse. The Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear is a refreshing and fruity interpretation, featuring plump, juicy Hokkaido scallops and tender slices of abalone. Asian pear adds a crisp sweetness, keeping the flavours light and well-balanced while allowing the premium seafood to shine.

Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy 5/5

A standout of the meal, the Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy is a comforting yet refined expression of patience and tradition. The slow-simmered broth is clear but deeply layered, carrying the natural sweetness and lingering umami of premium conpoy. The fish maw is supple and gelatinous, having absorbed the essence of the soup without losing its delicate bite, while wild dried red mushrooms contribute an earthy fragrance and gentle sweetness. Nourishing, elegant, and impeccably balanced, it is quiet luxury in a bowl.

Braised Pork Knuckle with Beancurd Skin stuffed with Minced Chicken 4.2/5

The Braised Pork Knuckle is indulgence done right. Slowly braised until fork-tender, the meat yields effortlessly beneath its glossy, collagen-rich skin, coated in a deeply savoury sauce with gentle soy-driven sweetness. Complementing it is the Beancurd Skin Stuffed with Minced Chicken, a pleasing play on textures comprising silky tofu skin enveloping a juicy, delicately seasoned filling that absorbs the braising sauce beautifully.

Steamed Spotted Garoupa, Bamboo Shoot & Matsutake Mushroom with Premium Soy Sauce 4.5/5

A study in restraint and elegance, the Steamed Spotted Garoupa is gently cooked to preserve its natural sweetness and moist, flaky texture. Crisp bamboo shoots provide freshness and crunch, while prized matsutake mushrooms lend a distinctive earthy aroma. Finished with a drizzle of premium soy sauce, the dish is clean, balanced, and refined, celebrating the beauty of simplicity done well.

Stir-fried Green Asian Lobster with Garlic & Shallot Crisps 4.5/5

The Stir-fried Green Asian Lobster is a bold yet refined showcase of premium seafood. Succulent lobster meat is perfectly stir-fried to retain its natural sweetness, lightly coated in fragrant garlic oil. Generous sprinklings of golden garlic and shallot crisps add irresistible crunch and aromatic depth, creating a rich, savoury dish that remains impeccably balanced and immensely satisfying.

Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish 4/5

The Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish is a comforting staple elevated with thoughtful details. The fragrant jasmine rice, blended with nutty millet, cooks up light and fluffy, while savoury preserved meats provide bursts of umami. Japanese pickled yellow radish offers refreshing sweetness and acidity, making each mouthful harmonious and quietly satisfying.

Double-boiled Bird's Nest with Almond Cream & Lotus Seeds 4.2/5

An elegant and soothing finale, the Double-boiled Bird's Nest with Almond Cream & Lotus Seeds features a soft, silky texture suspended in smooth almond cream, fragrant yet restrained in sweetness. Lotus seeds add a tender bite and subtle nuttiness, bringing balance and depth. Light on the palate and nourishing, it ends the meal on a refined, comforting note.

Steamed Japanese Kabocha Pumpkin "Nian Gao" with shredded Coconut, Crispy Pandan Milk Curd 4.2/5

The Japanese Kabocha Pumpkin Nian Gao offers a delightful twist on a festive classic. Naturally sweet kabocha pumpkin lends an earthy sweetness and vibrant hue, resulting in a soft, chewy texture that feels both nostalgic and indulgent. Freshly shredded coconut adds fragrance and gentle crunch. Alongside it, the Crispy Pandan Milk Curd delivers a playful contrast, a light, golden crust giving way to a soft, creamy centre infused with fragrant pandan. Crisp, aromatic, and indulgent in just the right measure, it rounds off the celebration beautifully.

Overall, dining at 藝 Yì by Jereme Leung for Chinese New Year 2026 is more than a meal — it is a thoughtfully curated celebration of reunion, prosperity, and tradition. Each dish balances elegance, flavour, and symbolism, from the auspicious Prosperity Yu Sheng to the comforting, indulgent desserts. The menu showcases Chef Jereme Leung's ability to honour heritage ingredients and techniques while modernising them, making it a memorable feast that resonates long after the last bite.

Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Wah Lok Cantonese Restaurant @ Carlton Hotel Singapore - Welcomes the Year of the Fire Horse with Auspicious Lunar New Year Feasts

As the Year of the Fire Horse gallops in with renewed energy and hope, Carlton Hotel Singapore ushers in the festive season with a thoughtfully curated Lunar New Year dining experience at Wah Lok. From indulgent dine-in set menus for multi-generational reunions to beautifully crafted takeaway centrepieces for home celebrations, every detail reflects care, symbolism and a legacy of culinary refinement.

Available from 9 February to 3 March 2026, Wah Lok presents eight auspicious set menus starting from $88 per person, each dish designed to symbolise abundance, health and happiness – perfect for meaningful festive gatherings.

Sea Cucumber White Bait Yu Sheng 4/5

A festive meal begins, as tradition dictates, with a joyous Lo Hei. The Sea Cucumber White Bait Yu Sheng ($108/$148) offers a refined twist on the classic, combining auspicious ingredients with layered textures for a vibrant toss that symbolises rising fortune and hopeful beginnings. Making its debut as one of this year’s takeaway items, this elegant Yu Sheng is well-balanced and celebratory, setting the tone for the feast ahead.

Traditional-boiled Chicken Fish Maw Soup 3/5

The Traditional-boiled Chicken Fish Maw Soup was nourishing and comforting, with a clean, homely broth that warmed the palate. However, for a Chinese New Year menu, the soup could have been more luxurious, with deeper flavours or more premium ingredients to better reflect the festive occasion.

Pan-fried Scallop, Minced Shrimp, Crab Meat, Crab Roe 4/5

A luxurious seafood medley, the Pan-fried Scallop with Minced Shrimp, Crab Meat and Crab Roe delivered on visual appeal and indulgence. The scallop was plump and juicy, nicely complemented by the rich crab meat and crab roe sauce. While the dish was celebratory in spirit, I only wished the umami of the crab roe could come through more prominently to elevate the overall depth of flavour.

Abalone Eight Treasure Duck 4/5

Making its takeaway debut this season, the Abalone Eight Treasure Duck ($208) is a true showstopper and luxurious centrepiece. The tender duck is slow-braised with an impressive array of ingredients – abalone, sea cucumber, conpoy, pork, chestnut, mushroom and lotus seed. Rich in both flavour and symbolism, the dish embodies unity, prosperity and heartfelt blessings, making it perfect for meaningful reunion meals and festive gifting.

Pre-orders for Lunar New Year takeaways run from 1 January to 10 February 2026. Collection and delivery are available from 19 January to 16 February 2026, 11am to 7pm. For order and delivery enquiries, please visit https://celebrations.carltonhotel.sg/, contact the festive desk at +65 6349 1292 or email restaurants@carltonhotel.sg.

Pan-fried Sea Perch 3.8/5

The Pan-fried Sea Perch impressed with its beautifully crisp skin resting atop fat, buttery flesh. Simple yet satisfying, the fish was well-executed and paired nicely with the accompanying soy sauce, which added a subtle lift without overpowering the natural sweetness of the fish.

Housemade Soya Beancurd 4.5/5

Not to be missed is the Housemade Soya Beancurd, a standout dessert to end the meal on a gentle note. Wobbling smooth and silky, it carried a distinct soya fragrance that was both comforting and elegant – a quiet reminder that sometimes simplicity leaves the most profound impression.

For table reservations and enquiries, please contact Wah Lok at +65 6311 8188/ 8189, email wah.lok@carltonhotel.sg or visit https://www.carltonhotel.sg/dining/wah-lok.

Note: This is an invited tasting.


Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8188
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Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 11am - 230pm, 630pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to the traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Walk to the destination. Journey time is about 5 minutes. [Map]

The Masses @ Arcade The Capitol Kempinski - Celebrates The Festive Season with 7-Course Chef Menu Priced at $68.90 per pax

The Masses is ringing in the festive season with a playful, French-Asian inspired Christmas and New Year menu that showcases Chef Dylan’s signature flair for bold flavours, familiar comforts, and unexpected twists. We were invited to preview the 7-Course Chef Menu (from $68.90 per pax) and their seasonal beverages. What unfolded was a lively mix of colours, textures and creative pairings that will spark conversation around the table.

The Jingle Juice and The Grinch 3/5

We began with two festive drinks created specially for the season - The Jingle Juice and The Grinch. The Jingle Juice ($7.90/glass or $17.90/jug) is a refreshing cranberry-apple mocktail brightened with lime and mint. It tastes exactly as cheerful as it looks, making it an easy pick for non-alcohol drinkers. The Grinch ($18/glass or $49.90/jug), on the other hand, is a melon-liqueur and Prosecco cocktail that arrives in a gorgeous sparkling green. Visually enticing, though we found the flavour slightly muted compared to its vibrant appearance.

Home Made “Rainbow” Brioche 4/5

Louis Oyster 3.8/5

Gougeres 3/5

The meal opens with a trio of breads and snacks, and the standout for us was the Home Made “Rainbow” Brioche, which came warm, crusty, and beautifully speckled with pecans and prunes for added dimension. Slightly dense but very satisfying, especially when paired with the accompanying umami butter.

The Louis Oyster, topped with Bloody Mary, lime and a rim of smoked chilli salt, brings acidity and spice, though subtly. The Gougeres, stuffed with black truffle and finished with melted comté and kumquat, were adorable and aromatic, but flavour-wise leaned milder than expected.

Wagyu Beef Tartare 3.5/5

Kawaebi Pasta 4.2/5

Foie Gras 4.2/5

Among the four starter options, our table sampled three. The Wagyu Beef Tartare surprised us with the clever addition of nashi pear, which added crunch and gentle sweetness to balance the beef. The Kawaebi Pasta was easily the most memorable, packed with “prawn mee” umami thanks to Penang laksa prawn stock, minced pork, confit lemon, kawaebi shrimp and tiger prawn. What the menu didn’t mention but elevated the dish tremendously was the pork lard hidden within.

If you want something indulgent, the Foie Gras (+$15) is a worthy upgrade. Generously portioned, luscious and beautifully complemented by cranberry mostarda, petite apple and poultry jus.

Duo Irish Duck 3.8/5

Halibut 4/5

We continued with all three main options. The Duo Irish Duck features a flavourful confit portion and a tender duck breast, which is slightly gamey for my palate but still well-executed. The carrot-tangerine purée was bright, though the purple cabbage purée felt less cohesive, and we ultimately preferred the duck enjoyed on its own.

The Halibut was the favourite among us! A moist, clean-tasting fillet sitting atop a luxurious shellfish fondue hidden underneath. Elegant, balanced and something I would return specifically to order.

Wagyu Petite Tender 4/5

For beef lovers, the Wagyu Petite Tender (+$15) is a satisfying upgrade. The meat is fork-tender, but the true scene-stealer is the much-talked-about potato pavé that we absolutely couldn’t get enough of. While the miso aubergine purée added depth, it didn’t particularly enhance the wagyu itself.

Blood Orange Granita 3.8/5

A refreshing interlude arrives before desserts: the Blood Orange Granita, which reminded us of a refined take on mango-pomelo dessert. The combination of mango sorbet and pomelo works as a bright palate cleanser after the richer courses.

Chestnut Crème Caramel 3/5

Truffle & Tulakalum 3/5

There are two dessert choices. The Chestnut Crème Caramel brings together chestnut ice cream, gingerbread spice and spiced honey under a crème brûlée. Individually, each element is enjoyable, but together the flavours didn’t harmonise as well as expected.

The Truffle & Tulakalum is undoubtedly unique, with a heavy focus on truffles. The truffle ice cream, however, was a touch oily, likely due to truffle oil, but the Valrhona dark chocolate ganache and mousse were rich and well executed.

In true Chef Dylan fashion, the festive menu is creative, bold and peppered with unexpected pairings that make dining here a lively experience. While not every component landed perfectly for us, the menu offers variety, value and conversation-worthy dishes especially for festive gatherings with friends and loved ones.

Aside from the 7-Course Chef Menu, diners can also opt for a 10-Course Communal Menu ($68.90 per pax, min. 3 pax) and a 2-Course Lunch Menu (from $30.90 per pax) if you’re planning a daytime get-together.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm
Sun: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]