Summer Hill @ Claymore Connect - Launches Savouring Stories Vol. 2, A Menu Inspired by Food Writing, Memoirs and Films.

Summer Hill at Claymore Connect, known for its creative Brunch Trolley buffet, has launched Savouring Stories Vol. 2, a menu inspired by food writing, memoirs, and films.

We began with the Paté de Campagne, Chicken Liver Parfait, and Threadfin Brandade. All three whetted our appetite with their creamy, unctuous textures. The Paté de Campagne, made with ground pork, chicken liver, and pistachios, was well seasoned and not overly livery, which was ideal given that we also had the Chicken Liver Parfait. The latter was luscious and velvety, paired with a slightly tangy caramelised onion confit that helped cut through the spread’s richness.

The Threadfin Brandade offered a tantalising local interpretation of the classic French codfish brandade, traditionally an emulsion of salt cod, olive oil, and potatoes enjoyed during the colder months with bread or potatoes. Here, salted threadfin replaced the cod and was blended with milk and olive oil into a creamy spread.

Next came the Oyster Stew. Creamy yet not overly heavy, it was accented with dill and fennel, which complemented the oysters’ briny notes beautifully. However, the duck fat croutons introduced a slight off-note.

Having recently watched Chef, coincidentally the film that inspired our next dish, Le Cubano, I was particularly eager to try it. Filled with persillade-roasted pork collar, ham, and Gruyère cheese, the baguette was buttered and pressed until crisp. While undeniably delicious, it lacked the heartiness and generosity one typically associates with a great Cubano sandwich. A beautifully stewed Ratatouille was served alongside the Le Cubano.

Traditionally a bite-sized canapé, the Vol-Au-Vent here arrived as a large puff pastry filled with a creamy chicken and cèpe mushroom stew. The filling was delectable, packed with chunky pieces of chicken, but the earthy cèpe flavour was more subdued than expected, which could have added a lot more depth to the filling. The puff pastry, too, could have been more buttery.

The next main was Hachis Parmentier, a classic French Shepherd’s Pie. The oyster blade, braised for two hours before being shredded, was robust and flavourful, though slightly heavy-handed on the salt. The same issue affected the Spinach & Garlic Gratin. I appreciated that it wasn’t overly rich or creamy despite the béchamel and Gruyère cheese, but the seasoning was a touch excessive.

A Simple Salad was served as a refreshing palate cleanser before dessert.

To finish, the Red Wine & Chocolate Cake was moist and indulgent, offering a satisfying end to the meal. The Plum Tart was enjoyable too, with a buttery tart shell, though the cardamom, honey, and orange blossom flavours listed on the menu were somewhat missing.

Savouring Stories Vol. 2 is a thoughtful and creative menu that brings stories to the table through comforting French fare. While some dishes impressed more than others, there were enough enjoyable highlights to make the experience worthwhile. Priced at $79++ per person, the brunch includes unlimited servings of iced tea and all featured dishes during the dining session. You can opt for free-flow prosecco and wines with a $55++ top-up. The trolley service is available on specific sessions: Fridays at 12pm and Weekends at 11am and 1.30pm.


Summer Hill
Claymore Connect
442 Orchard Road
#02-17
Singapore 238879
Tel:+65 8690 5907
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Thu: 1130am - 230pm, 6pm - 1030pm
Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 11am - 330pm, 630pm - 1030pm
Sun: 11am - 330pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]

SukiyakiJIN @ Shaw Centre - A Tangy and Fiery, Modern Take on Japanese Sukiyaki with a Local Twist

Opening its doors on 2 May 2026, SukiyakiJIN debuts at the first level of Shaw Centre with a fresh, contemporary take on the traditional Japanese sukiyaki experience. Designed as a vibrant and approachable concept, the restaurant injects bold, local flavours into a classic communal hotpot format, headlined by its eye-catching A5 Wagyu Spicy Tomato ‘Mountain’ Sukiyaki.

A5 Wagyu Spicy Tomato ‘Mountain’ Sukiyaki 4.5/5

At the heart of the menu is the theatrical A5 Wagyu Spicy Tomato ‘Mountain’ Sukiyaki, where a dramatic mound of thinly sliced premium Japanese A5 wagyu is layered into a towering formation over a generous assortment of sukiyaki staples. Beneath the cascade of marbled beef lies a colourful medley of napa cabbage, Japanese leek, chrysanthemum greens, onions, shimeji and enoki mushrooms, alongside silken tofu and springy konjac noodles. As the pot simmers, the wagyu gently collapses into the broth, its rich fat melting into the soup and coating each ingredient with luxurious flavour. Staying true to sukiyaki customs, the A5 wagyu is best enjoyed dipped into a creamy, pasteurised Japanese raw egg ($2++). This classic pairing tempers the broth’s heat while adding a silky, luscious texture that elevates each bite of beef.

The Signature Tomato Sukiyaki ($48++ per person, minimum two diners) offers a refreshing departure from tradition. Its base is crafted from a proprietary blend of four different shoyu varieties, resulting in a layered umami profile that is both deep and nuanced. This is lifted by the natural acidity and sweetness of tomatoes, creating a broth that feels lighter yet no less satisfying. A thoughtful nod to local preferences comes in the form of freshly chopped chilli padi served on the side, allowing diners to tailor the heat level to their liking. The subtle spice cuts through the richness of the wagyu, enhancing the overall balance of the dish.

For purists, the Original Sukiyaki ($45++ per person, minimum two diners) delivers a more traditional experience. Made with Tamari shoyu from Nagoya, the broth leans into a darker, more robust flavour profile. It is deeply savoury, with a gentle sweetness that complements the natural richness of the wagyu, allowing the beef’s quality to take centre stage without distraction.

As the meal draws to a close, the remaining broth becomes the final highlight. By this point, it has transformed into a thick, flavour-packed elixir enriched with rendered wagyu fat and the sweetness of slow-cooked vegetables. Diners can choose to savour it in two indulgent ways. The Cheese Risotto incorporates Hokkaido Yumepirika rice and shredded cheese, resulting in a creamy, umami-laden finish that feels both comforting and decadent. Alternatively, the addition of Inaniwa udon offers a lighter option, with its silky, smooth texture soaking up the concentrated sauce beautifully.

SukiyakiJIN brings a refreshing perspective to Singapore’s hotpot scene, combining the elegance of Japanese sukiyaki with playful, locally inspired elements. Whether you are drawn by the indulgence of A5 wagyu or intrigued by the spicy tomato broth, this new opening offers a memorable communal dining experience that is both hearty and flavour-forward.

Note: This is an invited tasting.


SukiyakiJIN
Shaw Centre
1 Scotts Road
#01-11
Singapore 228208
Tel: +65 96631365
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time about 5 minutes. [Map]

Fat Cow @ Camden Medical Centre - Welcomes Spring with a Refined 2026 Spring Shiki Omakase

Embracing the gentle vitality of the season, Fat Cow at Camden Medical Centre introduces its 2026 Spring Shiki Omakase, a thoughtful expression of “shiki,” or the four seasons, where ingredients are showcased at their peak through precision and restraint. Curated by Head Chef Shingo Iijima, the menu reflects a quiet confidence in its progression, allowing each course to unfold with clarity and balance.

Available until 20 June 2026, the Spring Shiki Omakase is offered across three formats: $88++ (lunch), $98++ (dinner), and a more elevated $118++ menu available for both lunch and dinner. For this visit, we experienced the $118++ menu, which presents a more luxurious interplay of premium seafood and Wagyu.

Appetiser 4/5

The meal opens on a soothing note with a seasonal Appetiser designed to gently awaken the palate. A delicate Fish Soup, enriched with sake, offers a clean yet comforting profile, complemented by a quartet of condiments — salted plum, sea salt, seaweed, and spring onions — allowing diners to subtly adjust the flavour to their preference. Alongside, the Kyoto-origin Sweet Chilli, deep-fried before being lightly simmered in soy sauce and bonito flakes, delivers a nuanced balance of sweetness and umami, setting the tone for the courses ahead.

Madai 4.5/5

The Madai (Sea Bream) is a study in simplicity and finesse. Lightly brushed with a house-made white soy sauce — blending soybeans, sake, plum, and salt — the fish’s natural sweetness is gently lifted. Resting atop akasu red vinegar rice, the piece is finished with finely shaved yuzu skin, adding a bright citrus note that lingers elegantly.

Engawa 4.2/5

Next is Engawa, featuring hirame flounder prized for its supple texture and rich mouthfeel. Marinated in soy sauce, sake, and mirin, the fish carries a subtle depth, further enhanced by the aromatic lift of shiso leaves.

Sawara 4.5/5

The Sawara (Spanish Mackerel) continues the seafood-forward progression. Paired with shiro ita kombu (thin strips of kelp) and lightly marinated in white vinegar, the dish carries a gentle acidity that accentuates the fish’s natural oils without overwhelming it.

Hotate 4.2/5

Hotate showcases Hokkaido Scallop marinated in aged tamari soy sauce. The result is a deeper, more savoury profile that still preserves the scallop’s inherent sweetness, creating a harmonious balance between richness and delicacy.

Aka Ebi 4.2/5

Aka Ebi introduces a subtle shift with its Saikyo miso marinade. The fermentation lends a gentle complexity to the sweet red shrimp, while a delicate touch of gold dust adds a sense of occasion without being ostentatious.

Buri 4.2/5

The Buri (Yellowtail) brings warmth into the sequence. Finished with a drizzle of hot sesame oil and topped with fresh leek, it offers a comforting contrast, where fragrance and richness are carefully balanced to avoid overpowering the fish.

Aji 4.2/5

Aji, or Horse Mackerel, is lightly smoked with applewood, imparting a restrained smokiness that complements rather than dominates. Finished with spring onion, the dish retains a clean and refreshing profile, in keeping with the season.

Otoro 4.2/5

A highlight of the menu, the Otoro (Fatty Tuna) is luxuriously rich yet thoughtfully presented. Gently warmed over Himalayan salt, the tuna’s marbling becomes even more pronounced. Served atop bamboo charcoal sushi rice, the earthy undertone provides a subtle counterbalance to the richness, while adding visual intrigue.

Yakiniku Handroll 4.5/5

The $118++ menu elevates the Wagyu course with a Yakiniku Wagyu Handroll. Featuring Kagoshima Akune Gold A5 Wagyu, the beef is prepared simply to highlight its natural depth and buttery fat. Finished with a touch of yuzu kosho, the handroll gains a bright, peppery lift that beautifully cuts through the richness.

Mini Chirashi Sushi 4.8/5

As a final savoury flourish, the Mini Chirashi Sushi arrives elegantly presented in a tin. A luxurious medley of Kagoshima A5 Wagyu, chopped tuna, Hokkaido uni, ikura, and caviar sits atop sushi rice, finished with shiso flower. Despite its indulgent components, the dish remains composed, with each element contributing to a layered yet balanced expression of umami and texture.

Daily Selection of Ice Cream 4.2/5

Dessert concludes on a lighter note with a daily selection of ice cream. For our visit, the Soy Sauce-based Ice Cream offered an intriguing balance of sweet and savoury, echoing the Japanese culinary philosophy of harmony. Diners can also opt for a Japanese-style shaved ice (+$12++) for a more refreshing finish.

With its Spring 2026 Shiki Omakase, Fat Cow once again demonstrates its mastery in expressing seasonality through refined technique and thoughtful sourcing. The experience is neither ostentatious nor overly complex, but quietly confident — allowing the quality of the ingredients and the precision of execution to take centre stage. Whether for a leisurely lunch or an intimate dinner, this omakase offers an elegant and measured journey through the flavours of spring.

Note: This is an invited tasting.


Fat Cow
Camden Medical Centre
1 Orchard Boulevard
#01-01/02
Singapore 248649
Tel: +65 6735 0308
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Nearest MRT: Orchard Boulevard (TE Line)

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

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to the destination. Journey time about 3 minutes. [Map]

Bouillon Gavroche @ Mandarin Gallery - Asia’s First Traditional Parisian Bouillon

Bringing a slice of 19th-century Paris to the heart of Orchard Road, Bouillon Gavroche at Mandarin Gallery introduces Singapore to the timeless charm of the traditional French bouillon. As Asia’s first of its kind, the concept revives a historic dining culture that predates the brasserie and bistro, where hearty, honest French fare is served all day in a lively, convivial setting.

Unlike its more refined sibling, Brasserie Gavroche, this new concept embraces accessibility — both in pricing and atmosphere — offering a menu of comforting French classics designed for everyday dining. With starters from $6, mains from $16, and desserts from $6, it is a refreshing addition to the local dining scene, where quality French cuisine is often associated with heftier price tags.

Camembert Pané 4/5

The Camembert Pané ($14) is a quintessential French comfort starter. Encased in a golden, crisp breadcrumb crust, the thick wheel of Camembert reveals a luscious molten centre upon cutting. The richness of the cheese is thoughtfully balanced by a side of fresh greens, whose light acidity cuts through the indulgence. It is simple yet deeply satisfying.

Oeufs Mimosa 4/5

A staple across Parisian bouillons, the Oeufs Mimosa ($6) celebrates the beauty of simplicity. Hard-boiled eggs are halved and filled with a creamy yolk mixture bound with mayonnaise and lightly seasoned with herbs. Unpretentious and nostalgic, the dish reflects the restaurant’s ethos, humble ingredients, executed with care.

Rillettes de Saumon 4.2/5

The Rillettes de Saumon ($12) offers a delightful interplay of textures and flavours. Combining both poached and smoked salmon, the spread achieves a balance between delicate freshness and savoury depth. Lightly bound with crème fraîche and lifted with a hint of lemon zest, it remains refreshing on the palate. Paired with toasted bread, it makes for an easy yet refined starter.

Salade d’Endives 3.5/5

The Salade d’Endives ($12) is a vibrant composition of contrasting flavours and textures. Crisp endive leaves bring a gentle bitterness, complemented by the creamy saltiness of Roquefort, the crunch of toasted walnuts, and the sweetness of fresh apple slices. While refreshing, its assertive flavour profile may not appeal to all, but it serves well as a palate cleanser amid richer dishes.

Ravioles de Royan aux Épinards 4/5

The Ravioles de Royan aux Épinards ($16) showcases a regional French speciality from the Dauphiné. These delicate, bite-sized pasta parcels feature thin, silky skins that almost dissolve in the mouth, encasing a creamy cheese filling. Served atop a bed of sautéed spinach, the dish achieves a lovely balance between richness and earthy freshness.

Beef Bourguignon, Coquillettes 4.2/5

A highlight on the menu, the Beef Bourguignon, Coquillettes ($26) delivers deep, comforting flavours. The beef is braised until fork-tender in a rich red wine reduction, imbued with the sweetness of slow-cooked vegetables. Instead of the usual potatoes, it is paired with coquillettes, small elbow pasta that soaks up the robust sauce beautifully. Nostalgic and hearty, it captures the soul of traditional French home cooking.

Parmentier de Canard 4/5

The Parmentier de Canard ($22) is a rustic, comforting dish akin to a French-style shepherd’s pie. Beneath a blanket of smooth, buttery mashed potatoes lies shredded duck confit, rich and deeply flavourful. Baked to a light golden finish, it is a hearty, no-frills dish that embodies the essence of French “cuisine bourgeoise” — honest, filling, and immensely satisfying.

Profiterole 4.5/5

The Profiterole ($10) is a standout dessert. The airy choux pastry, lightly crisp on the outside, encases a swirl of vanilla soft serve. What elevates the dish is the warm, luscious chocolate sauce poured generously over the top, creating a delightful contrast of hot and cold while slowly melting the ice cream into a creamy pool.

Tarte Fine aux Pommes 4.2/5

The Tarte Fine aux Pommes ($8) is a study in restraint and precision. A thin sheet of puff pastry forms the base, baked until crisp and buttery, topped with delicately sliced apples arranged in a neat pattern. Lightly caramelised at the edges, the apples retain their natural tartness, allowing the fruit to shine without excessive sweetness.

Mousse au Chocolat 4.2/5

Ending on a classic note, the Mousse au Chocolat ($8) delivers a rich yet airy indulgence. Smooth and velvety with a slight density, it strikes a fine balance between lightness and depth, offering a satisfying chocolate finish without being overly heavy.

Bouillon Gavroche successfully captures the spirit of Parisian bouillon dining — approachable, comforting, and steeped in tradition. The menu focuses on familiar French classics executed with finesse, while the pricing makes it accessible for casual, repeat visits. In a dining landscape where French cuisine often leans towards the formal and extravagant, Bouillon Gavroche stands out with its relaxed charm and honest cooking. In this place, one can simply drop in, enjoy a hearty meal, and return time and again.

Note: This is an invited tasting.


Bouillon Gavroche
Mandarin Gallery
333A Orchard Road
#01-16/17
Singapore 238897
Tel: +65 8522 0998
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Shisen Hanten @ Hilton Orchard Singapore - An Eight-Course Expression of Spring

To mark the arrival of Spring, Michelin-starred Shisen Hanten by Chen Kentaro unveils its Chef’s Table Spring Menu 2026 — an eight-course experience ($288++) available from March through May. Rooted in the finesse of Chūka Szechwan Ryori, the menu is a thoughtful expression of the season, spotlighting the pristine produce of Japan’s spring harvest and the cuisine’s hallmark balance of sweetness, umami, and gentle spice.

Assorted Seasonal Appetiser - Japanese Hassun Style 4.2/5

The meal opens with a refined Hassun, a nod to traditional kaiseki presentation. Served across an assortment of elegant vessels, the six seasonal bites form a vibrant prelude. Highlights include the Smoked Fish, offering a subtle smokiness layered with restrained heat. Mala Barbecued Pork, tender with a hint of mala punch, and the Fresh Beancurd Skin with Crab Consommé Sauce, which impresses with its silky texture and delicate crustacean sweetness. The Abalone with Glass Noodles showcases a pleasing chew, while the Broad Beans & Scallop with Mala Egg Yolk Sauce ties the assortment together with a gentle, savoury richness.

Steamed Siu Mai & Turnip Cream Soup 4/5

The Steamed Siu Mai is elevated with prized Mangalica pork, its natural fattiness lending the dumpling a juicy, almost buttery mouthfeel. Crafted in a larger format, each bite delivers a satisfying depth of flavour. Complementing it is a chilled Japanese turnip consommé — light, clean, and subtly sweet — acting as a refreshing counterpoint that resets the palate.

Hiyama Sea Cucumber with Black Truffle 4.2/5

A standout in both technique and flavour, the Hiyama Sea Cucumber is sourced from Hokkaido and undergoes an intensive three-day rehydration process to unlock its full depth of flavour. Braised in a rich hong shao sauce, the sea cucumber attains a luxurious, gelatinous texture. It is paired with a creamy risotto made from Hokkaido rice and finished with aromatic black truffle, creating a harmonious interplay between land and sea.

Spring Asparagus 4/5

Celebrating the essence of the season, the Spring Asparagus is presented in its purest form. Lightly steamed to preserve its crunch and sweetness, the spears are paired with a bold fermented beancurd sauce that adds a savoury punch. A finishing touch of sakura salt — delicately infused with cherry blossom — lends a floral nuance that encapsulates the fleeting beauty of Spring.

A5 Wagyu Beef Spring Roll 4.5/5

The A5 Wagyu Beef Spring Roll is indulgent yet well-balanced. Featuring braised Omi beef sirloin, the filling is imbued with the complex flavours of Szechuan fermented broad bean and chilli bean pastes. The richness of the marbled beef is offset by the crunch of bamboo shoots and the subtle nuttiness of melted Comté cheese, all encased in a crisp, golden wrapper. Each bite delivers layers of texture and umami.

Mapo Tofu with Assorted Seafood 4.5/5

The meal reaches its crescendo with the Mapo Tofu with Assorted Seafood, a refined “White Mapo” interpretation. Instead of the usual robust sauce, this version leans into elegance, featuring sweet, briny notes from wild prawns, scallops, and king crab simmered in superior chicken stock. The silky tofu absorbs the broth beautifully, while a finishing splash of hot oil over Szechuan chilli powder adds aromatic heat. Accompaniments such as pickled mustard greens, peanuts, and sesame seeds introduce textural contrast. Paired with Hokkaido claypot rice, it is both comforting and deeply satisfying.

Strawberry Parfait 4.2/5

The Strawberry Parfait provides a refreshing and well-composed finale. Juicy Japanese strawberries take centre stage, layered with house-made Ma Lai Gao infused with Okinawa brown sugar, mascarpone cream, and almond tofu. The interplay of fruity brightness, creamy richness, and light sponge creates a balanced and elegant dessert.

Set within the intimate Chef’s Table setting, this seasonal menu showcases the culinary philosophy of Shisen Hanten — where precision, premium ingredients, and storytelling converge. Each course captures a moment of Spring, making this a timely and memorable dining experience. For those seeking exclusivity, the private Chef’s Table room (up to 8 guests) requires a minimum spend of $2,304++ and offers a front-row seat to this seasonal showcase before it transitions into summer.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

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

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]