INDOCAFÉ Peranakan Dining @ Scotts Road - Limited Time 1-for-1 Signature Tasting Menu For This Decemeber

Nestled within The White House along Scotts Road, INDOCAFÉ Peranakan Dining is a six-time MICHELIN Bib Gourmand awardee. Helmed by Penang-born Chef Heng Eng Ho, the menu showcases more than two decades of his refined understanding of Peranakan flavours. For this festive season, INDOCAFÉ is launching a 1-for-1 Signature Tasting Menu. Priced at $68, the 5-course Signature Tasting Menu highlights the restaurant’s must-try dishes and serves as an excellent introduction to its Peranakan offerings.

Trio Platter 4.5/5

We began with a Trio Platter of quintessential Peranakan snacks: Ngoh Hiang, Kueh Pie Tee, and Otah Otah. Each was delectable, but the Ngoh Hiang stood out for its well-executed meatiness and juiciness.

Fish Maw Soup 4/5

This was followed by the Soup of the Day, a light Fish Maw Soup that was homely and comforting.

Babi Pongteh 5/5

For mains, there is an option between Babi Pongteh or a $10 top-up for Wagyu Beef Rendang. The Babi Pongteh is prepared using Spanish Iberico pork, marinated in fermented soybean paste and stewed with potatoes, mushrooms, bamboo shoots, aromatic spices, onion, and garlic. The restrained use of fermented soybean paste kept the dish well-balanced without tipping into the common pitfall of excessive saltiness. The pork was flavourful and unctuous, as Iberico pork should be, offering a satisfying balance of meat to fat ratio. The accompaniments of potatoes, mushrooms, and bamboo shoots were tender and had thoroughly absorbed the rich, savoury gravy.

Wagyu Beef Rendang 4.8/5

The Wagyu Beef Rendang is a crowd favourite. Succulent and gelatinous, the beef was robust in flavour, with a deep, aromatic richness that clings beautifully to each piece.

Sayur Lodeh 3.8/5

The side dish, Sayur Lodeh, featured a thoughtful addition of fried tempeh for textural contrast. While enjoyable, I would have preferred the vegetables to be simmered longer for a softer, more traditional texture.

Fish Head Curry 4.8/5

If you’re a fan of Fish Head Curry, the add-on option is highly recommended. At $48++ (usual price $58++) for a whole fish head, it is excellent value. The fish was moist and flaky, and the curry was enjoyable without being overly rich in coconut milk. The brinjals and lady’s fingers were also cooked to the right doneness, remaining intact and fresh.

Kueh Salat 5/5, Bubur Cha Cha 3/5

For dessert, you can choose between Kueh Salat or Bubur Cha Cha. The Kueh Salat, with its light and creamy pandan custard layered over sticky glutinous rice, was the more satisfying of the two. The Bubur Cha Cha was decent but leaned more towards the ordinary.

This is my second visit to INDOCAFÉ Peranakan Dining, and I genuinely feel it’s an underrated spot for Peranakan cuisine. The food was even tastier than during my first experience, and the dining space, which feels both nostalgic and elegant, remains truly unmatched. 1-for-1 Signature Tasting Menu is available from 1 to 31 December 2025, only on weekdays for both lunch and dinner, excluding PH and eve of PH. Maximum of 8 guests per booking.

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.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

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

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Sheraton Towers Singapore - Festive Celebrations At The Dining Room

For this festive season, Sheraton Towers Singapore presents an extravagant buffet spread and a selection of festive takeaways featuring beloved holiday classics at The Dining Room.

Staying true to tradition, the symbolic Oven-roasted Christmas Turkey is a classic done right - golden-brown skin with succulent, tender meat.

BBQ Glazed Wagyu Rump

Citrus Tamarind-Glazed Semi Bone-in Gammon Ham

You can also enjoy the BBQ Glazed Wagyu Rump, rich and flavourful, and the Citrus Tamarind-Glazed Semi Bone-in Gammon Ham, served with a bright pineapple sauce that lifts the overall profile.

Spicy Turmeric Coconut Turkey

For festive takeaways, The Dining Room introduces a bolder reinterpretation of the classic turkey: the Spicy Turmeric Coconut Turkey ($208). Inspired by traditional Singapore Malay flavours, it is served with tomato basmati rice, green bean kerabu, and mung bean crackers. Infused with turmeric, bird’s eye chilli, and rich coconut milk, it offers warm, familiar notes that will add depth and colour to your festive table.

Seafood on Ice

Sushi and Sashimi

The buffet also showcases a lavish Seafood on Ice selection, along with Sushi and Sashimi.

Cheese and Charcuterie Counter

The Cheese and Charcuterie Counter is fully stocked with an impressive variety of cheeses, condiments, and artisanal charcuterie. The Salad Bar is equally delightful, offering beautifully plated salads alongside a vibrant selection of fresh greens.

Parmesan Herb-crusted Maine Lobster

An array of premium hot dishes, such as Parmesan Herb-crusted Maine Lobster, is complemented by a variety of Chinese and Asian specialities.

To elevate the festive atmosphere, an outdoor BBQ station adds smoky, crowd-pleasing flavours to the experience.

Baked Brie En Croûte

One of my favourites was definitely the Baked Brie En Croûte. Prepared à la minute, the warm, oozy brie has a lightly caramelised, flaky exterior and is served atop crusty toast. Paired generously with honey and nuts, it was wonderfully decadent.

Spiced Pumpkin Meringue Tart

White Forest

Desserts were incredible. Classics such as Panettone, Almond Stollen, and Christmas Fruit Cake were beautifully executed, alongside more creative additions like the Spiced Pumpkin Meringue Tart and White Forest, a new creation featuring vanilla sponge and griottines cherries. Of course, no festive spread would be complete without a classic logcake, and their Crunchy Chocolate Praline Logcake proved to be a definite crowd-pleaser.

FESTIVE LUNCH BUFFET
5 to 24 & 26 to 31 December 2025
$78++ per adult
$42++ per child

Christmas Day
$138++ per adult
$52++ per child

FESTIVE DINNER BUFFET
5 to 27 December 2025 (Friday and Saturday only)
$118++ per adult; $42++ per child

Christmas Eve, Christmas Day, New Year’s Eve
$138++ per adult; $52++ per child

For more information, please call (65) 6839 5620 or purchase online at https://shopatsheratonfestive.oddle.me. For dining enquiries and reservations, please call (65) 6839 5621 or email thediningroom@sheratonsingapore.com.

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.


The Dining Room
Sheraton Towers Singapore
Level 1
39 Scotts Road
Singapore 228230
Tel: +65 6839 5625
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right and walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)

Chui Huay Lim Teochew Cuisine (醉花林品潮轩) - Launches Teochew Muay Lunch with Exciting New Dishes

After three months of renovation, Chui Huay Lim Teochew Cuisine (醉花林品潮轩) has reopened its first floor, unveiling a modern and elegant 188-seat dining space with a show kitchen. To mark this milestone, Consultant Chef Chan Ka Cheong, a veteran of Teochew cuisine, has introduced a Teochew 'Muay' Menu, offering both classic favourites and exciting new dishes — exclusively available for lunch daily from 11:30 AM to 2:30 PM.

Teochew Braised Platter 4.5/5

We began our meal with the Teochew Braised Platter ($42), a delightful selection of large pig intestines, pig trotters, goose web, and squid. Each ingredient is braised individually in a rich, aromatic broth made from over 20 carefully selected ingredients. The standout for me was the braised squid — a rare find in braised platters, adding a tender chewiness to the mix.

Poached Threadfin served with Fermented Bean Paste 4.2/5

A nod to the fishermen of Shantou, the Poached Threadfin served with Fermented Bean Paste ($8.80 per 100g) poaches fresh threadfin in a light broth of salt water, ginger, and spring onion, preserving its delicate sweetness and buttery texture. The real magic happens when you pair the tender fish with the Puning fermented bean paste sauce, which adds a deep umami richness to the dish.

Teochew Puning Fermented Bean Chicken 5/5

A crowd favourite, the Teochew Puning Fermented Bean Chicken ($13/$26/$48) features kampung chicken slow-cooked in a braising sauce made from Puning soybeans, ginger, spring onion, and pandan leaf. The highlight is undoubtedly the braising sauce — a rich, aromatic concoction that perfectly complements the tender chicken. This dish is a must-order.

Preserved Radish Omelette 4.5/5

The inch-thick Preserved Radish Omelette ($7) is made using premium Chaoshan radish, which is stir-fried with fragrant garlic and pork lard before being whisked into the egg mixture. The result is a thick, fluffy omelette with a satisfying bite in every mouthful.

Puning Beancurd 3.5/5

This speciality Puning Beancurd ($7) from Chaoshan is handcrafted by a Chinese artisan, ensuring a silky smooth texture inside and a crispy golden crust outside. It's served with a flavourful seasoning dip of Chinese chives, salt, sesame oil, and white pepper, elevating its delicate, nutty taste.

Hand Minced Pork Patty Steamed with Aged Preserved Radish 4.2/5

The Hand Minced Pork Patty Steamed with Aged Preserved Radish ($11) features an Iberico pork patty chopped by hand and mixed with prawn, 20-year-aged preserved radish, and water chestnut. The combination offers a juicy, umami-packed bite with a delightful crunch from the water chestnuts.

Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge 4.8/5

To complete the Teochew porridge experience, we had the Chaoshan Aged Preserved Radish, Conpoy, and Pork Porridge ($7.50). Made with Wuchang rice, known for its exceptional quality and firm texture, the porridge is flavoured with Japanese dried scallops, aged radish, and Iberico pork. This dish takes a humble comfort food and turns it into an indulgent delight.

Chui Huay Lim Teochew Cuisine successfully marries tradition with modernity, offering a revitalised dining space while staying true to its Teochew culinary roots. Whether you're a Teochew porridge lover or new to the cuisine, the Teochew 'Muay' Menu is an authentic and comforting experience that is worth revisiting.

Note: This is an invited tasting.

Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 6732 3637
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]

Li Bai Cantonese Restaurant @ Sheraton Towers Singapore - Ushering in Lunar New Year with Festive Elegance

Li Bai Cantonese Restaurant at Sheraton Towers Singapore welcomes the Lunar New Year with an opulent lineup of festive dishes and reunion feasts, available from 1 January to 12 February 2023. Known for its refined Cantonese cuisine, Li Bai’s offerings this year are both traditional and creative, featuring premium ingredients presented with flair.

Crispy Eel, Australian Lobster and Hamachi Yusheng 4/5

Li Bai kicks off the celebration with a visually stunning Crispy Eel, Australian Lobster, and Hamachi Yu Sheng. Designed like a vibrant garden with an intricate snake motif in the centre, this dish pays homage to the Year of the Snake. The medley of crispy eel, succulent lobster, and fresh hamachi adds both texture and flavour, while the festive toss promises a year of abundance and prosperity.

Sauteed Bird's Nest with Crab Roe 4.2/5

The Sauteed Bird's Nest with Crab Roe is a winner for a nourishing and comforting start. The crab roe infuses the dish with a burst of umami, enriching the already delicate flavours of the bird's nest. This soup strikes a fine balance between indulgence and subtlety, making it a highlight for those who love refined Cantonese soups.

Steamed Alaskan King Crab with Egg White 4.5/5

A standout dish, the Steamed Alaskan King Crab with Egg White, combines the meaty Alaskan King Crab's sweetness with the steamed egg white's silkiness. Enhanced with a drizzle of superior soya sauce, this dish is luxurious yet comforting, showcasing Li Bai's ability to highlight the natural flavours of premium ingredients.

Braised 27-head South African Dried Abalone with Dried Oyster 4.5/5

The Braised 27-Head South African Dried Abalone with Dried Oyster is a true delicacy. The abalone is perfectly braised to tender perfection, paired with a flavourful sauce and complemented by the richness of dried oysters. The addition of greens adds a touch of freshness to balance the dish's richness. It is an excellent choice for those seeking a taste of indulgence this festive season.

Grilled Eel Claypot Rice with Chinese Sausage and Dried Shrimp 4.2/5

Paying tribute to the Year of the Snake, Li Bai presents Grilled Eel Claypot Rice. The eel's snake-like appearance makes it a symbolic addition to the menu. The eel is grilled to perfection over fluffy, fragrant rice and enhanced with savoury Chinese sausage and dried shrimp flavours. The crispy edges of the claypot rice add a delightful textural contrast, making this dish a comforting favourite.

Double-boiled Snow Fungus, Dried Apricot and Basil Seed 4.2/5

Refreshing and light, the Double-Boiled Snow Fungus with Dried Apricot and Basil Seed is an ideal dessert to cleanse the palate after a rich meal. The dried apricot's fruity sweetness complements the delicate snow fungus, while the basil seeds add a unique texture.

Nian Gao, Water Chestnut Cake 4/5

Rounding off the meal, the Nian Gao and Water Chestnut Cake are delightful treats. The Nian Gao is chewy and subtly sweet, symbolising progress and growth, while the Water Chestnut Cake is light and refreshing, providing a satisfying conclusion to the festive feast.

Li Bai Cantonese Restaurant delivers a stellar Lunar New Year dining experience with its thoughtfully curated menu of traditional and innovative dishes. Highlights like the Steamed Alaskan King Crab, Braised 27-Head South African Dried Abalone, and Grilled Eel Claypot Rice showcase the restaurant's finesse in elevating classic Cantonese flavours. Whether dining in or celebrating with takeaway, Li Bai is an excellent choice for ushering in a prosperous Year of the Snake.

Note: This is an invited tasting.


Li Bai Cantonese Restaurant
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
Facebook
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Website
Nearest MRT: Newton (DT Line, NS Line)

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

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