Nai Nai Flavor (椿花奶奶) @ I12 Katong - Debuts in Singapore with Unique Hangzhou Dishes You Don’t Often See

One of Hangzhou’s most sought-after dining concepts has arrived in Singapore with the opening of Nai Nai Flavor (椿花奶奶), marking its first foray outside China. The restaurant showcases a repertoire of handmade dishes and regional specialities that are still relatively under the radar locally. Rooted in Hangzhou, the cultural heart of the Jiangnan region, the cuisine here draws from Hang Bang Cai (杭帮菜), a subset of Zhejiang cuisine, one of China’s eight great culinary traditions. Known for its refined, lighter profile and emphasis on natural flavours, the dishes lean towards balance rather than bold seasoning.

Spicy Tofu Pan-fried Bun 3.5/5

The Spicy Tofu Pan-fried Bun ($12.80) is a rare find in Singapore, offering a creative spin on the classic sheng jian bao. Swapping out the usual minced pork filling, this version features a mapo-style tofu interior, bringing a Sichuan-inspired twist to the Jiangnan staple. The dough is freshly prepared and pan-fried to achieve a crisp, golden base, while the top remains soft and fluffy from steaming. What sets this apart is the addition of a thin layer of whisked egg at the base during frying, forming a delicate, crispy “skirt” that carries a subtle omelette-like fragrance. While I appreciated the contrast in textures, from the fluffy bun to the crisp base and eggy crust, the tofu filling fell short. It lacked the depth and satisfying bite that a well-marinated meat filling typically delivers, resulting in a less impactful overall experience.

Shaoxing Steamed Soup Dumplings 3.5/5

The Shaoxing Steamed Soup Dumplings ($11.50) present a lesser-seen variation of xiao long bao. Originating in Shaoxing, Zhejiang, these dumplings are filled with seasoned pork. They are topped with finely shredded egg and a light brushing of fermented bean curd sauce, lending a gentle savoury complexity. While the concept was intriguing, the execution did not quite meet expectations. The dumplings lacked the hallmark soupy interior one would anticipate, and the distinctive aroma of Shaoxing wine was barely perceptible. As such, the dish felt more like a regular steamed dumpling rather than a standout regional speciality.

Youbu Style Egg Cake (Egg & Chicken Pancake) 4.5/5

A highlight of the meal, the Youbu Style Egg Cake: Egg & Chicken Pancake ($11.80) is another rarity in Singapore. This regional delicacy is said to be prepared using a 1,300-year-old technique in which an egg is incorporated directly into the dough during cooking rather than added as a filling. The result is something between a pancake and a flatbread, with crisp, golden edges and a rich, slightly chewy centre. Packed with juicy chicken, fragrant chives, and egg, each bite was immensely satisfying. The interplay of textures and flavours made this dish incredibly addictive and easily one of the standouts on the menu.

Saliva Chicken 3/5

The Saliva Chicken ($8.80), also known as mouthwatering chicken, is a cold appetiser with a bold, spicy profile designed to whet the appetite. However, this rendition felt rather muted. It lacked the punchy, numbing heat and aromatic complexity typically associated with the dish, making it somewhat forgettable.

Minced Pork Noodles 3/5

The Minced Pork Noodles ($8.50) features springy noodles topped with a generous portion of braised minced pork in a dark soy-based sauce. The flavour profile leans towards the savoury-sweet spectrum characteristic of Zhejiang cuisine. Accompaniments such as shredded cucumber, carrot, and peanuts add layers of texture. While comforting, the dish did not quite stand out among the other offerings.

Grandma’s Secret Dish, Chicken & Pork Soup 4.2/5

The Chicken & Pork Soup ($16.80/$29.80) is a hearty claypot dish that focuses on depth of flavour achieved through slow cooking rather than heavy seasoning. Sealed with a sheet of beancurd skin, the dish releases a comforting aroma upon opening. The broth is rich yet clean-tasting, drawing natural sweetness from ingredients such as sweet corn, mushrooms, and red dates. It delivers a nourishing, homely quality that is both soothing and satisfying. Notably, while menu photos and other reviews indicated the presence of cordyceps flowers, these were absent in my serving.

Brown Sugar Glutinous Rice Cake 4.2/5

Rounding off the meal is the Brown Sugar Glutinous Rice Cake ($5.80), a traditional dessert also known as Hong Tang Ci Ba. The glutinous rice is pounded and shaped into batons, then deep-fried to achieve a crisp exterior while retaining a soft, chewy centre. Served with a generous drizzle of brown sugar syrup, the dessert offers deep caramel notes that complement the mild, sticky rice. It is a simple yet satisfying end to the meal, beautifully balancing texture and sweetness.

Overall, Nai Nai Flavour offers a refreshing glimpse into the understated elegance of Hangzhou cuisine, featuring several unique dishes not commonly found in Singapore. While some executions could be refined, the restaurant succeeds in bringing a distinct regional identity to the local dining scene.

Note: This is an invited tasting.


Nai Nai Flavor (椿花奶奶)
I12 Katong
112 East Coast Road
#02-13/14
Singapore 428802
Tel: +65 62220535
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Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Marine Parade MRT station. Take Exit 3. Walk straight to Joo Chiat Road. Turn left onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to the destination. Journey time about 6 minutes [Map]

Katsuya (The Tonkatsu Specialist) @ Tanjong Katong - Probably The Best Tonkatsu Restaurant in Singapore

Thanks to a recommendation from a foodie friend, I discovered Katsuya, a tonkatsu specialist restaurant tucked away in Tanjong Katong. Helmed by Singaporean Chef-owner Kervin, who trained at a Japanese culinary school in Tokyo, Katsuya has been quietly winning hearts since 2011. Initially located in East Coast, the restaurant moved to its current location at Tanjong Katong, continuing its tradition of crafting excellent tonkatsu dishes with a meticulous Japanese approach.

Tako Wasabi 3.5/5

We started with the Tako Wasabi ($7), a simple yet delightful appetiser. The chewy texture of the marinated octopus is complemented by the spicy punch of wasabi, awakening the palate and preparing us for the meal ahead.

Ebi Taru Taru 4.8/5

The Ebi Taru Taru ($12) is a standout appetiser. Juicy prawns are coated in a perfectly crispy batter, retaining their sweet, bouncy texture inside. The accompanying tartar sauce, elevated with leek, adds a tangy, creamy touch that enhances the prawn's natural sweetness — a near-perfect dish for seafood lovers.

Hire Tonkatsu Set 5/5

The star of Katsuya's menu is undoubtedly its Hire Tonkatsu Set ($35), which includes cabbage salad, rice, red miso soup, and pickles. What sets this tonkatsu apart is Chef Kervin's use of low-temperature cooking techniques. The pork is cooked to a pinkish centre, safe to eat yet incredibly tender and juicy.

Each bite of the golden-brown cutlet reveals a perfectly moist and succulent interior encased in a crispy crust. For an elevated experience, Chef Kervin recommends enjoying the tonkatsu with just a sprinkle of salt or mustard, allowing the natural flavours of the pork to shine. This dish truly redefines what tonkatsu should be — simple yet meticulously crafted perfection.

Hokkaido Rosu Set 4.5/5

The Hokkaido Rosu Set ($42) is an excellent choice for those who prefer a fattier cut. The balance of lean meat and a layer of fat provides a juicy, succulent bite every time. The fat melts into the meat as you chew, creating a rich and satisfying flavour profile.

Hokkaido Wagyu 4/5

If you're looking for indulgence, the Hokkaido Wagyu ($70) is a premium offering that doesn't disappoint. Known for its exceptional marbling and buttery texture, the wagyu is cooked to a perfect medium rare using the same low-temperature technique. The contrast between the crispy golden crust and the tender, melt-in-your-mouth interior is luxurious.

Scallop Katsu 4.8/5

Katsuya doesn’t stop at pork and beef; its seafood katsu options are equally impressive. The Scallop Katsu ($36) is a must-try (pre-order recommended). The plump, sweet scallops are encased in a crispy exterior, creating a delightful interplay of textures. Each bite ensures a satisfying crunch while maintaining the scallop’s delicate juiciness.

Katsuya is a hidden gem that deserves a spot on every tonkatsu lover's radar. The low-temperature cooking method sets it apart from other tonkatsu establishments, ensuring that each dish is tender, moist, and cooked to perfection. From the exceptional pork and wagyu sets to the delightful seafood options, Katsuya proves that tonkatsu can be elevated to an art form.

For a restaurant that has flown under the radar since 2011, Katsuya is a quiet powerhouse in Singapore's dining scene, offering a true taste of Japanese craftsmanship. If you haven't visited yet, it's time to make your way to Tanjong Katong for this unforgettable tonkatsu experience.


Katsuya
258 Tanjong Katong Road
Singapore 437046
Tel: +65 9656 8183
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Nearest MRT: Tanjong Katong (TE Line), Dakota (CC Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm

Direction:
1) Alight at Tanjong Katong MRT station. Take Exit 2. Walk straight down Tanjong Katong Road to destination. Journey time about 10 minutes. [Map]

2) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Blk 99 (Stop ID 81181). Take bus number 10, 31 and 32. Alight 2 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Spruce Petite @ East Coast Road - Pet Friendly Restaurant with All Day Brunch

Spruce Petite is the latest addition to the vibrant dining scene on East Coast Road, offering a unique dual experience. During the day, it serves as a pet-friendly restaurant with an all-day brunch menu. By night, it transforms into a gastropub, providing a delightful selection of bar bites complemented by an extensive beverage list that includes wine, spirits, and cocktails.

Kok Kok Satay 3.5/5

We began our meal with the Kok Kok Satay ($10), whimsically named for its playful twist on traditional chicken satay. The chicken skewers were grilled to a tender perfection with a slight char on the exterior. However, the lack of smokiness hinted that they were likely grilled over an electric grill rather than charcoal. Despite this, the accompanying peanut sauce was spot on, adding a rich, savoury complement to the satay.

Garlic Butter Prawn Aglio Olio Pasta 3/5

Next, we tried the Garlic Butter Prawn Aglio Olio Pasta ($16). This dish, featuring spaghetti cooked with garlic, olive oil, and chilli padi, delivered a satisfying spicy kick. While it was a safe and decent choice, it could have been more extraordinary. It's a reliable option if you're in the mood for a classic pasta dish.

Pork Benny 3.5/5

From the brunch menu, we sampled the Pork Benny ($15). This dish combines marinated slow-cooked pulled pork and sous vide egg, resting atop a homemade English muffin and dressed in hollandaise sauce. The different components came together harmoniously, creating a hearty and satisfying meal that left a positive impression.

Beef Sausage & Potato Rosti 3.8/5

Another brunch item we tried was the Beef Sausage & Potato Rosti ($15). The highlight of this dish was the potato rosti, which boasted a crispy exterior and was topped with a perfectly poached egg, all tied together by a drizzle of hollandaise sauce. The smoked beef sausage was equally delicious, making this a standout item on the brunch menu.

Spruce Petite adds a refreshing dynamic to East Coast Road's versatile offerings. Whether you're looking for a pet-friendly brunch spot or a lively gastropub experience in the evening, this new establishment has something for everyone. While not uniformly exceptional, the dishes provide reliable and satisfying options, with some standout items worth trying. I understand they will revamp their menu soon, so do look out for that.

Note: This is an invited tasting.


Spruce Petite
19 East Coast Road
Singapore 428746
Tel: +65 9068 9249
Instagram
Nearest MRT: Dakota (CC Line), Marine Parade (TE Line)

Opening Hours:
Mon-Thu: 3pm - 11pm
Fri: 3pm - 12midnight
Sat-Sun: 1030am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Marine Parade MRT station. Take Exit 2. Walk to Brooke Road. Turn right onto Brooke Road. Walk down Brooke Road to East Coast Road. Cross the road, turn left and walk to destination. Journey time about 5 minutes.  [Map]

Merci Marcel @ Katong - All-day Dining of Comfort Food with a French Flair in Merci Marcel’s 4th Outlet in Singapore

Merci Marcel's 4th outlet sits in the heart of Katong, their first venture into the East. Located in Santa Grand Hotel, the casual French restaurant is decked out in a fun new colonial and contemporary interior.

Early birds will be happy to have another spot to enjoy as they open every day from 8am into the night. Diners can expect a French tapas menu alongside speciality coffee, curated cocktails and French wines.

Drinks

A centrepiece of this new outlet is the snazzy bar offering unique and vibrant selections of cocktails.

Salmon Crudo 4/5

To start, we had the Salmon Crudo ($20), which had salmon tartare on tangy pickled enoki with a dressing of cucumber gazpacho to be enjoyed with bread. I personally expected a bit more of this, but the clean flavour profile may suit if you're looking for something light.

Roasted Feta 4/5

The Roasted Feta ($16) is a decent sharing plate, with the slab of cheese served on a bed of poached pear, with slices of fresh pair, rosemary and a drizzle of honey and rosemary.

Ravioles de Royans 4.5/5

Merci Marcel's Ravioles de Royans ($20 for Small, $32 for Large) has been one of their most loved dishes since its opening. The adorable bites of French dumpling pasta are filled with Tête de Moine cheese, served with a creamy sauce and further topped with cheese florets.

It may look unassuming, but it gets more addictive with each bite. We loved how flavourful it was with the unadulterated taste of cheese, without being overwhelming.

French Mac & Cheese 4.5/5

Fans of mac & cheese got to try their rendition of French Mac & Cheese ($25). The creamy and lightly seasoned cheese macaroni is held within a buttery, flaky pastry, paired with ham chiffonnade and cheese crisps. Surprisingly, it wasn't as heavy as we thought, and we thoroughly enjoyed the variety of textures.

Marcel’s Waffle Iron Style “Croiffle” 4/5

The Marcel's Waffle Iron Style "Croiffle" ($11) was recommended by our server as her favourite on the menu for desserts. There's caramel, bananas and a scoop of vanilla ice cream to accompany the croiffle. While the combination was likeable, I preferred the croiffle to be served more warmly.

Chocolate & Whisky Pie 4.2/5

We ended our night with the Chocolate & Whisky Pie ($13). The crisp shortcrust pastry and mildly sweet yet rich chocolate filling will easily satisfy any chocolate lovers.

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.


Merci Marcel
171 East Coast Road
Singapore 428877
Tel: +65 6015 0906
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Website
Nearest MRT: Dakota MRT (CC Line), Marine Parade (TE Line)

Opening Hours:
Tue-Sat: 8am - 12midnight
Sun-Mon: 8am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

2) Alight at Marine Parade MRT station. Take Exit 4. Walk to Sea Avenue. Turn left onto Sea Avenue. Walk down Sea Avenue to East Coast Road. Cross the road at East Coast Road. Turn right and walk to destination. Journey time about 5 minutes. [Map]

Butter & Spice @ Katong Point - Budget-friendly Northern Indian Cuisine

Butter & Spice at Katong Point serves up Northern Indian cuisine at budget-friendly prices. It also sets itself apart from others by offering set menus. Priced at $10, each set meal comes with a side of basmati rice and naan, together with a main that is of a smaller portion compared to an ala carte order, hence making it great for solo diners.

Chicken Tikka Biryani 4.5/5

Despite its small space, Butter & Spice uses a tandoor for their cooking. What is a must-order here, is definitely the Chicken Tikka Biryani ($8.40). Each biryani is prepared only upon your order. Brimming with herbs and spices, the piquant masala gravy served at the side brightens the dish with zest and adds a final punch of flavour to every spoonful of the biryani. The generous amount of chicken tikka given was unexpected. Each chunk was tender and moist, carrying a hint of smokiness atop of their spiced marination. The portion is good for two persons.

Lam Saag 3/5

Lamb Saag ($13) is similar to Palek Paneer but with Lamb pieces instead of cottage cheese cube. I really like the spinach, which has the right amount of garlic to bring out its flavour. However, the lamb cubes was a tad dry and too gamey for my liking.

Garlic Naan 2.8/5

To go with your curries, a selection of tandoori-grilled naan is available in various flavours such as cheese, garlic, and butter. We had Garlic Naan ($2.10). I feel it can be softer and fluffier.

Prawn Butter Malasa (Tasting portion)  3/5

 Dal Makhani (Tasting portion) 3/5

On the menu, there are also seafood and vegetarian dishes such as Prawn Butter Masala ($14) and Dal Makhani ($10). Both fall short of the robustness that I expect, which would usually leave my tongue tingling with stimulation from the spices if I met a good one. I was told there was no tomato puree inside the Dal Makahi, which makes it even milder and creamier. However, if you like curry that is buttery and creamy, this will work for you, especially given that black lentil is starchier than yellow lentil.

End your meal with their Masala Chai Tea ($1 add-on). Freshly brewed with chai tea and finished off with fresh milk, just the way they have it back in their hometown.

Written and photography 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.


Butter & Spice
Katong Point
451 Joo Chiat Road
#01-01
Singapore 427664
Tel: +65 97776349
Facebook
Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon-Sun: 11am - 1030pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Baba Chews Bar and Eatery @ Hotel Indigo Katong - Taking Asian Inspired Cuisine To The Next Level

Change is for the better and indeed Baba Chews Bar and Eatery at Hotel Indigo Katong has done just that. The restaurant has embarked on a new chapter, adding new Asian-inspired creations, combining Asian flavours with western gastronomy to its popular Peranakan menu.

Quinoa Salad 3.5/5

We started with the light and healthy Quinoa Salad ($17) which consists of a quinoa, feta cheese crumble, cucumber, beetroot, pomegranate, avocado, sunflower seeds, almond flake and micro cress. The lemon dressing gives it a zesty touch for a refreshing finish.

Otah Yu Tiao 4/5

Otah Yu Tiao ($12) sounds gimmicky to me. However I was totally wrong when it was put into a taste test. The combination of sandwiching the homemade otah in between the charcoal dough fritter actually works for me. It is definitely a welcome light snack to whet up the appetite.

Peranakan Pulled Pork Burger 4.2/5

An interesting Asian take of the burger is the Peranakan Pulled Pork Burger ($20). Instead of the usual beef patty, it is replaced with Iberico pulled pork cooked pongteh style, which is braised in fermented soybean sauce. It also comes with caramelised onions and cucumber with fries at the side. What impressed me is the softness of the bun that goes really well with the flavourful pulled pork.

Chicken Rendang Lasagna 4.2/5

The Chicken Rendang Lasagne ($18) may look rather unappetising but it turned out the opposite. It has never occurred to me that the rendang sauce can work so well with the lasagna giving the traditional Western fare a delicious face lift.

Barbecued US Pork Ribs 4/5

The Barbecued US Pork Ribs ($30) did not bring the same excitement I get from the more Asian flavours influenced dishes but the St. Louise spare ribs with homemade barbecue glaze is so tender that it fell off the bone with ease. It also comes with fries and coleslaw.

Laksa Salmon 4/5

Similar to the Chicken Rendang Lasagne, the Laksa Salmon is given an Asian twist by pairing a local sauce to the Western fare. The light laksa complements the salmon excellent, giving the dish a whole new dimension. It also comes with sauteed Asian greens and crispy beancurd puff.

Chilli Crab Tagliatelle 4.5/5

The dish that stole my heart goes to the Chilli Crab Tagliatelle ($20). Many restaurants have done this dish but it always turned out to be on the sweet side. I applauded the chef for getting the signature chilli crab sauce spot on with the right balance of spiciness and sweetness. Completing the dish, it comes with tempura soft shell crab, sous vide egg and fresh cilantro.

XO Pork Belly Char Siew Rice Bowl 4.2/5

A homely and comforting dish on the menu is the XO Pork Belly Char Siew Rice Bowl ($19). The rice bowl comes with homemade pork belly char siew, egg sunny-side up, fragrant Hainanese 'oil' rice and premium XO sauce. I personally do not think there is a need for the XO sauce and plain steamed rice will do as the rich flavours of the char siew sort of overpowered the other flavours. I am not complaining but a pity to see the effort goes to waste if it didn't help to create the harmony.

Baba's Chendol 4.2/5

For dessert, I decided to have the Baba's Chendol ($10). I have mixed opinions with the dessert. We are told that it is supposed to be eaten with chopsticks because the homemade pandan jello is purposely made into long noodle strand. I think it is a bit gimmicky and I also observe other diners ended up using the spoon for the dessert as the jello is toso slippy to be picked up by the chopsticks. However I applauded the idea of the red bean mousse which infused with the fresh coconut milk and gula melaka as the shaved ice melted, bringing the different characteristic of a bowl of chendol together.

Overall I have enjoyed the new Asian inspired cuisine by Baba Chews. It has kept the food familiar but yet added excitement with new tasty twists, by coming Asian flavours with a western approach. Now the expanded menu allows Baba Chews to cater for a wider group of diners.

Note: This is an invited tasting.


Baba Chews Bar & Eatery
Hotel Indigo
86 East Coast Road
#01-01
Singapore 428788
Tel: +65 67232025
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Sun-Thu: 630am - 11pm
Fri-Sat: 630am - 12midnight

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]