SanSara @ Grand Copthorne Waterfront Hotel - Discover Awadhi Cuisine with Influences from North India

It's been a year since SanSara joined the lineup of Grand Copthorne Waterfront Hotel restaurants, showcasing the best of Awadhi cuisine with influences from North India.

Non-Vegetarian Set Menu 4/5

It is celebrating this special milestone with a limited-time 'A Regal Lucknowi Feast' available from 4 to 17 October and 11 to 30 November 2024. The feast is available in both non-vegetarian and vegetarian options.

Murgh Badami Shorba

Our Non-Vegetarian Menu ($78 per pax) began with Murgh Badami Shorba, a hearty chicken broth. Its garlicky and peppery undertones were reminiscent of a well-seasoned bak kut teh.

Murgh Jahan-ara, Jhinga Dum Nisha

For appetisers, we were treated to the Murgh Jahan-ara, a tender chicken dish richly marinated in a saffron-spiced yoghurt, blending garlic, green chilli, and cardamom powder for a well-balanced flavour.

Alongside, the Jhinga Dum Nisha, a grilled tiger prawn, boasted a subtly spiced cardamom profile with an additional peppery kick. The tangy yoghurt dressings enhanced both dishes with a refreshing contrast.

Main Course

The Main Course featured a fun spread of four distinctive curries served with fluffy basmati rice. These included Murgh Rezala, a creamy chicken curry with mint and almonds, and Gosht Shahi Pasanda, a fragrant lamb curry featuring Mathania chilli and garam masala.

The Dhuandhar Dum Aloo had baby potatoes simmered in a buttery yoghurt sauce, while the Nawabi Dal had yellow lentil curry with saffron and cream.

Sheermal Roti, Warqi Paratha

Accompanying the curries were two types of freshly made bread - Sheermal Roti and Warqi Paratha. They were crisp and flaky, perfect for scooping up the rich curries. Our table quickly polished off the basket.

Chawal Gulab Ka Kheer

The dessert was Chawal Gulab Ka Kheer, a rose-scented rice pudding topped with cashews, pistachios, and almonds. While the combination of fragrant rose petals and nuts was intriguing, the dish felt a bit heavy after the indulgent meal. I personally would prefer a lighter dessert to complement.

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.


SanSara
Grand Copthorne Waterfront Hotel Singapore
392 Havelock Road
Singapore 169663
Tel: +65 6233 1338
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk to traffic junction of Havelock Road and Kim Seng Road. Cross the road. Turn left and walk down Kim Seng Road. Walk to destination. Journey time about 5 minutes. [Map]

BOTANY @ Robertson Quay - Aesthetic & Pet-Friendly Botanical-themed Restaurant Featuring East-West Fusion Flavours

BOTANY, nestled in Robertson Quay, has undergone a refreshing transformation into a warm, botanical-themed space. By day, it serves as an all-day dining spot; by evening, it becomes an intimate venue for any occasion. Founder Cassandra Riene commits to providing a diverse menu that caters to various dietary preferences, including meat, vegan, vegetarian, and gluten-free options.

The restaurant offers both indoor and outdoor seating, with the outdoor area overlooking the scenic river, and ideal for diners with pets. Indoors, a cosy, laid-back ambience prevails, enhanced by a chill playlist.

A range of promotions adds to the experience:
● Ladies' Night: 1-for-1 Botanical Cocktails (U.P. $18 each) every Wednesday from 6pm to 9pm
● Men’s Night: 1-for-1 pints on Thursdays from 6pm to 9.30pm
● Daily Free Flow: $48++ for house wine, draft beer, and Moscato with a 2-hour limit starting at 6pm

Mocktails

We kicked off our meal with refreshing albeit sweet mocktails: Dancing Petals ($12), featuring a blend of assam tea, lemon, raspberry, and honey, and Younger Days ($12), made with apple juice, cinnamon, and rosemary.

Gochujang Cauli 3.5/5

First up was the Gochujang Cauli ($15), lightly battered cauliflower coated in a sweet gochujang sauce with spring onions and sesame seeds. I personally found the sauce too sweet and a bit overpowering, and I thought a lighter touch would have enhanced the dish.

Otah Fritters 4.2/5

Next, we had the Otah Fritters ($15), which were a standout. Slightly crisp on the outside, the fritters revealed a tender otah interior with chunks of fish and prawns, perfectly spiced for a satisfying bite.

Scallop Truffle Capellini 4/5

For mains, we started with the Scallop Truffle Capellini ($29), a chilled capellini dish dressed in truffle salsa and sakura ebi, topped with torched scallops and salmon roe for delightful pops of briny savouriness.

‘Hae Mee’ Pasta 4.2/5

We then tried the 'Hae Mee' Pasta ($29), BOTANY's twist on our local prawn noodles. While I thought the spaghetti could be a touch more al dente, the pasta was bathed in an umami-rich prawn bisque and crowned with a torched tiger prawn and tobiko.

Impossible Rendang Meatball with Mash 4.2/5

A pleasant surprise was the Impossible Rendang Meatball with Mash ($22). The Impossible meatballs, simmered in an aromatic rendang sauce, paired wonderfully with the creamy, buttery mash, making it a hearty plant-based option.

Signature Basque Cheesecake 4.2/5

We couldn't resist the Signature Basque Cheesecake ($12) for dessert, and the decadent piece did not disappoint. It was super cheesy and just slightly creamy in texture.

Overall, our lunch experience at BOTANY was delightful, with friendly service. We recommend making a reservation, especially if you prefer the cosy indoor seating.

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.


BOTANY
86 Robertson Quay
#01-03
Singapore 238245
Tel: +65 6951 4861
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Fri: 9am - 10pm
Sat-Sun: 830am - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Walk straight down Havelock Road towards Four Points by Sheraton. At Four Points by Sheraton, walk to the river. Cross the river and walk to destination. Journey time about 8 minutes. [Map]

Po Restaurant @ the Warehouse Hotel - A Refined Modern Singaporean Concept

Known for its modern interpretations of Singaporean and Chinese classics, Po Restaurant is the flagship restaurant of The Warehouse Hotel, where people gather and bond over its famous popiah and other signature dishes.

Popiah with Fresh Flower Crab 4.8/5

Naturally, Popiah was the first course of our evening. We had the Fresh Flower Crab ($52) popiah, with plump flower crab meat as a topping. All options, including the Classic ($32) and Prawns ($42), come with 4 skins, classic toppings, and condiments, serving 1-2 persons. Seeing the platter of popiah ingredients laid out on our table was just as exciting as wrapping our own and tucking them in. All the popiah platters include fresh handmade wheat skins, specially sourced for their desired stretchy and chewy texture, stewed pork and vegetable filling, lettuce, beansprouts, as well as all the toppings and sauces. A vegetarian option ($32) is available as well.

The popiah filling, which includes jicama, carrots, and Holland peas, is hand-cut, resulting in a tender but not mushy texture despite being stewed and caramelized over four hours. There was a rich and savoury depth to it and a textural enjoyment thanks to the addition of pork, dried shrimp, and bamboo shoots. Lettuce and beansprouts provided freshness, served alongside a condiment platter that included crispy flatfish, giving the popiah an extra moreishness. The sweet sauce had a subtle honey-malt sugar taste, binding the savoury elements with the skin harmoniously. By the time I was done putting all the ingredients, my popiah was the size of a burrito and deeply satisfying.

Nyonya Prawn Salad 4/5

Next, we had some starters from the menu: Nyonya Prawn Salad ($24) and Gobi 65 ($20). The Nyonya Prawn Salad was mouthwatering with a piquant dressing concocted with sambal, plum sauce, and calamansi. Alongside fresh and crisp organic lettuce, succulent tiger prawns, and crunchy cucumber cubes, tomatoes pickled with plum sauce were thrown in, adding to the delectable texture and flavour. Crispy shallots and sakura ebi accented the salad with umaminess.

Gobi 65 3/5

Gobi 65 consisted of nuggets of fried cauliflower marinated with spices and curry leaves. The flavour was more curry-forward than expected, and while a side salad was provided to lift the flavours, the dish would have been more exciting with a creamy dip or something similar.

Beef Cheek Rendang 4.5/5

For mains, the Beef Cheek Rendang ($40) is a taste of a century-old recipe, and the execution definitely did the recipe justice. The Angus beef cheek was succulent and fork-tender, intensely flavoured with a concoction of 11 different spices. Served with sago chips and coconut milk crumbs, the latter added an enjoyable sweetness akin to crushed coconut candy.

Stir-Fried Brinjal 4.2/5

Stir-Fried Brinjal ($22) felt homely. The generous dose of stir-fried minced pork and dried shrimps, coupled with thinly sliced crunchy ladyfingers, gave this brinjal dish a considerable amount of texture. There was also basil in it, but it was too mild to impart any noticeable flavours.

Nasi Lemak 4/5

We also had the privilege of trying an off-menu item known among Po's regulars: Nasi Lemak, served with sambal telur buried in a reasonable amount of sweet-spicy sambal. The rice was aromatic and not overly rich with coconut, with a comforting soft bite. Served alongside are the quintessential crunchy peanuts and refreshing cucumber slices.

Kueh Kosui 4/5

Summing up our meal was the Kueh of the Day ($18), handmade daily specials from the kitchen (limited portions available), featuring Kueh Kosui. Only rice flour and palm sugar were used, making it gluten-free. They had a wonderful soft texture, though not the usual wobbly kind. The palm sugar is specially sourced from Jawa Timur, which is pure and has no sugar added. That said, we felt the kueh would be even more yummy if it were a little less sweet.

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.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. 

Angie's Oyster Bar & Grill @ Havelock - Refreshed Dining Space and a New Chef’s Seasonal Menu

Located in the Tan Boon Liat Building, Angie's Oyster Bar & Grill has been dedicated to offering quality seafood and meats since 2021. This time, the restaurant unveiled a new Chef's Seasonal Menu for dinner, featuring new creations and enhancements to beloved signature dishes.

Starting from 10 July, diners can enjoy this attractively priced dinner set, with options of a 4-course meal at $78 per person or a 6-course meal at $98 per person. Elevating the dinner with a specially curated wine pairing is also available: $58 per person for three 90ml pours or $78 per person for four 90ml pours, matching the respective courses.

Angie's has also been continually upgrading its interior. Recent revamps include a new copper wall showcasing their wine collection and a refurbished live oyster tank. The complete makeover is expected to be ready by July 2024, promising an even more inviting ambience for diners.

Kombucha

I am a huge fan of Kombucha ($9) and was elated to hear that Angie's serves homemade ones in three refreshing flavours: original, yuzu, and passionfruit. Handcrafted in-house, these kombuchas are all natural without any added preservatives or additives.

Chef’s Special Selection of Oysters 4.5/5

A visit to Angie's would only be complete with trying their oysters. The Chef's Special Selection of Oysters featured a trio, each uniquely dressed. On the day of our visit, we had oysters from Japan.

Chef’s Special Selection of Oysters 4.5/5

Typically, I enjoy my oysters bare, but Angie's demonstrated how suitable dressings can enhance the natural flavours of the shellfish. From right to left, we started with a refreshing piece adorned with plum-infused horseradish and shiso, followed by a zesty and sweet number with passionfruit ponzu, and concluded with a delightful pairing of Tsuyataro cucumber and cold-pressed olive oil.

Homemade Ricotta & Cranberry Apricot Jam Toast 4.2/5

The open-faced Homemade Ricotta & Cranberry Apricot Jam Toast was a real treat. Crafted and fermented in-house, the fresh ricotta shone through with its mild creaminess, beautifully contrasted by crunchy Granny Apple strips and tangy-sweet apricot jam.

Blue Tasting of the Sea 4.2/5

Our amuse-bouche, aptly named Blue Tasting of the Sea, featured three delightful bites - bluefin tuna topped with negi on crispy rice, Galician blue prawn tartar studded with flying fish roe atop toasted sourdough and finally, my favourite of the three, a blue swimmer crab slaw served on a homemade crispy spiced papadum.

Charred Romaine Wedge 4.2/5

Angie's rendition of the classic Caesar Salad is one to look out for. Their Charred Romaine Wedge is adorned with specially sourced chilli pepper-cured Atlantic sardines, parmesan polenta chips, homemade anchovy vinaigrette, and hickory-smoked bacon. The result is a balanced mix of smokiness, cheesiness, and crunch.

Angie’s Original Fish & Chips 4.2/5

For my main course, I chose Angie's Original Fish & Chips, while my dining companions chose the Hawke's Bay Wagyu Ribeye and Cold-water Lobster Linguine.

Angie's Fish & Chips, a favourite among diners, offered a surprise in this set menu: instead of just one type of fish, it featured two — NZ Wild-caught Halibut and Line-caught Barramundi, both coated in their signature stout batter for an impressive crunch. Accompaniments included fries, crushed peas, and a jalapeno tartar sauce.

Strawberry Meringue with Toasted Coconut Gelato 4/5

We concluded our set dinner with a festive dessert, the Strawberry Meringue with Toasted Coconut Gelato. Thoughtfully created to commemorate Singapore's upcoming 59th birthday in August, it is adorned in celebratory hues of red and white. A scoop of coconut gelato accompanies homemade elements of strawberry crumble, strawberry-swirled meringue chips, sliced strawberries and lychee pearls.

Ube Cornbread 4.2/5

The unique Ube Cornbread ($18) was highly recommended and lovely! A warm base of sweet cornbread is topped with a smooth ube (purple yam) Mont Blanc, paired harmoniously with coconut gelato, mild cheddar custard and toasted coconut sprinkles.

Reservations are highly recommended via email at hello@angies.com.sg or call +65 6221 9555.

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.


Angie's Oyster Bar & Grill
Tan Boon Liat Building
#02-01
313 Outram Road
Singapore 169073
Tel: +65 6221 9555
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Nearest MRT: Havelock MRT (TE Line)

Opening Hours:
Mon-Tue: 5pm - 11pm
Wed-Thu: 12pm - 230pm, 5pm - 11pm
Fri: 12pm - 230pm, 5pm - 12midnight
Sat: 1030am - 330pm, 530pm - 12midnight
Sun: 1030am - 330pm, 530pm - 11pm

Direction:
1) Alight at Havelock MRT station. Take Exit 1. Walk to the back gate of Tan Boon Liat Building. Walk to destination. Journey time about 3 minutes. [Map]

Tien Court @ Copthorne King’s Hotel - Celebrates 35th Anniversary With A Fresh Menu

Tien Court, located at Copthorne King’s Hotel, celebrates its 35th anniversary with a fresh menu curated by Master Chef Lui. With a lifelong dedication to Teochew cuisine and a profound cultural insight, Chef Lui's menu highlights the natural flavors and freshness of ingredients, ranging from seafood to poultry and vegetables.

Assorted Dim Sums 4/5

The Dim Sum menu is a highlight, featuring delectable offerings like the Teochew Steamed Crystal Dumpling, plump with a juicy mixture of dried shrimp, preserved radish, and turnip, wrapped in delicate translucent skin. Equally delightful is the pan-seared Teochew Chai Kueh, boasting a well-made kueh skin with a tasty seared exterior. One notable item is the Crispy Teochew Dumpling, featuring an airy crust filled with succulent prawn and bamboo shoot.

Double-boiled Fish Maw Nourishing Soup 5/5

The Double-boiled Fish Maw Nourishing Soup was stunning with a generous portion of premium fish maw complemented by chicken collagen, bamboo shoots, and an array of herbs. Slow-cooked for hours, the result was a velvety broth with a rich depth of flavor, offering a nourishing and satisfying experience.

Braised Sliced Silver Hill Irish Duck 4/5

An elevated take on the traditional Teochew braised duck is the Braised Sliced Silver Hill Irish Duck. While the use of Irish duck doesn't necessarily make the dish tastier than its regular counterpart, the addition of extra fats enhances its richness. However, what stood out for me is the aromatic and herbaceous braising sauce.

Signature Teochew Puning Fermented Bean Chicken 4.5/5

The Signature Teochew Puning Fermented Bean Chicken showcases the unique ingredient of Puning fermented bean paste. This dish features a whole chicken marinated in a mixture of Puning fermented beans — a specialty from the city of Puning — along with aromatics like ginger and pandan leaves. The chicken is gently baked in a claypot over fire. The meat emerged succulent, accompanied by a sauce that balanced sweetness with a subtle tang, offering a complex and enticing flavour profile.

Pan-fried Cod Fish with Superior Soy Sauce 5/5

Signature Braised White Teat Sea Cucumber 5/5

We had 2 excellent seafood dishes. The Pan-fried Cod Fish was executed with a perfect crust flavoured with a light superior soy sauce. The Signature Braised White Teat Sea Cucumber in oyster sauce is a memorable dish - Deep fried after braising, the sea cucumber had a delectable chewy and bouncy texture, contrasted with its crisp skin. This preparation also allowed it to absorb the oyster sauce better, elevating its flavours.

Teochew-style Oyster Omelette 3.5/5

The Teochew-style Oyster Omelette is prepared with Master Chef Lui’s special fish sauce blend. The egg and flour mixture is fried to a crisp perfection, with plump oysters nestled beneath it. While the dish delivered as expected, juicier and plumper oysters would have elevated its taste and flavour.

Signature Teochew Wok-fried Hor Fun 4/5

Signature Teochew Wok-fried Hor Fun with diced kailan and preserved radish hor fun boasts a remarkable infusion of wok hei. While the hor fun base itself leans slightly towards the bland side, it's elevated by the abundance of umami-rich flavors and textures from the other ingredients. Each mouthful is a delightful combination of wok hei and diverse flavours.

Steamed Yam Paste 5/5

The Steamed Yam Paste 'Orh Nee' with pumpkin and gingko nut stands out as one of the finest I've tasted from a restaurant. The yam paste had the right amount of sweetness, complemented by tiny yam chunks within that added texture. For those craving extra sweetness, a side of sugar syrup is provided.

Other than A curated range of set menus with Individual and Group Set Menus are available, priced from $78 per person for a 7-course exploration menu to 8-course family-style menu for a party of 10 for $1,088.

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.


Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Level 2
Singapore 169631
Tel: +65 63183193/ 63183198
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Website
Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 4. Walk to bus stop opposite opposite Holiday Inn Atrium (Stop ID 06149). Take bus number 51, 64, 123, or 186. Alight 1 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]