Coffee Lounge @ Goodwood Park Hotel - Taiwan Porridge with Durian Desserts Buffet

Goodwood Park Hotel’s beloved Durian Fiesta is back. Returning as a highlight of the season, the Durian Desserts Buffet at the Coffee Lounge runs until 9 August 2026. The lineup showcases nine unique durian creations, including new additions, along with interactive live stations on a rotating basis.

D24 Durian Crêpes

D24 Durian Taco

The interactive live stations were serving D24 Durian Taco and Mini Durian Pancakes. The taco was an interesting creation, pairing sweet durian filling with savoury condiments. The Mini Durian Pancakes, while perhaps the least fancy-looking item, turned out to be my favourite. Made with durian purée instead of mousse, they delivered the most intense durian flavour in every bite.

D24 Puff

Staples include the perennial favourite D24 Puff, a light and airy choux pastry filled with durian mousse. As well as the D24 Durian Crêpes and the indulgent D24 Mousse Cake, featuring two thick layers of rich durian mousse.

D24 Durian Pandan Coconut Roll

The D24 Durian Pandan Coconut Roll, a buffet-exclusive item, brings together some of Southeast Asia’s most representative flavours in a harmonious combination.

D24 Raspberry Gem

Among the more exquisite creations, the D24 Raspberry Gem stood out as a beautiful dessert inspired by the iced gem biscuits of childhood. Beneath the durian mousse lies a tart raspberry mousse centre that elegantly balances the sweetness.

D24 Tiramisu Sphere

Another highlight was the D24 Tiramisu Sphere, which layers coffee-soaked ladyfingers with mascarpone mousse and D24 durian, resulting in an innovative marriage of flavours.

For a more complete dining experience, you can pair the dessert spread with Coffee Lounge’s Taiwan Porridge Buffet, which offers a rotating selection of comforting savoury dishes.

Fried Omelette with Chye Poh

Braised Pork Belly with Mui Choy

The Fried Omelette with Chye Poh was as comforting as ever, while the Braised Pork Belly with Mui Choy was particularly enjoyable. The pork was tender, and the mui choy was well-executed with just the right level of saltiness to whet the appetite.

Fried Black Pomfret Fillet

The Fried Black Pomfret Fillet with Superior Sauce was decent, although the sauce was slightly too thick and overshadowed the fish.

Mini Fried Ngoh Hiang

In addition to the main dishes, the savoury spread also includes appetisers and small bites such as Mini Fried Ngoh Hiang, Mini Taiwanese Sausages, and Century Egg with Pickled Ginger.

Overall, the Durian Desserts Buffet remains one of the most anticipated durian experiences of the year, with a good mix of classic favourites, creative new offerings, and the option of pairing them with a satisfying Taiwan porridge spread.

TAIWAN PORRIDGE WITH DURIAN DESSERTS BUFFET
15 May to 9 August 2026
$92++ per adult; $59.80++ per child (Taiwan Porridge with Durian Desserts Buffet)
$68++ per adult; $45++ per child (Durian Desserts Buffet Only)
Available for Friday dinner, Saturday lunch and dinner, Sunday lunch

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.



Coffee Lounge
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301746
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 12pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to the destination. Journey time is about 10 minutes.[Map]

One Ninety Bar @ Four Seasons Singapore - A New "Italian Job Afternoon Tea", A Leisurely Escape with Mediterranean Flair

Four Seasons Hotel Singapore brings a taste of Italy to the heart of Orchard Road with The Italian Job Afternoon Tea, an exclusive collaboration with Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River. Joining him are Four Seasons Hotel Singapore’s own Chef Patrick Benedetti and Chef Valerio Pierantonelli, who collectively present an afternoon tea experience that celebrates the flavours, craftsmanship and charm of Italy.

Available until 5 September, the limited-time afternoon tea at One-Ninety Bar features refined savouries, Italian-inspired desserts and handcrafted cocktails, offering a leisurely afternoon escape with Mediterranean flair. Unlike the traditional three-tiered presentation, the menu is served course by course, allowing guests to fully appreciate each creation as it arrives.

Cocktails and Mocktails

Guests can choose between the classic afternoon tea experience at S$68++ per person, which includes coffee or tea, or elevate the experience with the S$89++ per person option, which comes with a signature Italian-inspired craft cocktail alongside coffee or tea.

Additional cocktails are available at S$22++ each or S$42++ for two. La Dolce Vita is a refreshing blend of Código 1530 Tequila, cream, lemon bitters, strawberry sorbet and Prosecco, delivering fruity, creamy and lightly sparkling notes that evoke a carefree Italian summer. The Italian Sour offers a rich, velvety combination of Malfy Gin, Amaretto, fresh lemon juice, pistachio syrup and egg white.

For something lighter, Fioritura combines Monkey 47 Gin, jasmine yuzu syrup and tonic for a fragrant, floral profile with refreshing citrus notes, and is also available as a mocktail. Meanwhile, Pesca Amaro is a sophisticated aperitif-style cocktail featuring Glenlivet 12 Years, Peach Campari and Cocchi Rosa, bringing together fruity, bittersweet and botanical flavours in an elegant finish.

Pomodoro

To begin our afternoon tea, we were served the Pomodoro, an adorable tomato-shaped bite. Beneath the tomato exterior lies an aubergine mousse centre. The entire tomato sits on a bed of Parmesan cheese and is finished with basil oil. It’s like a delicate eggplant parmigiana in bite-sized form, and almost too cute to eat.

Polipo

Polipo was one of the more substantial savouries, featuring charcoal-grilled octopus hidden within a silky smoked potato foam. Capers and lemon add brightness that complements the smoky octopus. Very delicious, and I scooped up every last bit.

Savouries Assortment

Three additional savoury bites were presented together, each showcasing a different facet of Italian cuisine. The Scapece, inspired by the Southern Italian preparation of marinated vegetables, paired courgette with Pecorino cheese. The Tartella featured sweet Carabinero prawn atop a delicate tartlet, complemented by crisp fennel, bright orange and olives for sweetness. Completing the trio was the Maritozzo, an interpretation of the classic Italian bun filled with tender veal loin and a rich tonnata sauce made from tuna and capers, finished with freshly shaved black truffle.

Limone

This was followed by an intermezzo of Limone. This dessert immediately caught my eye with its striking resemblance to those ultra-aesthetic lemon-shaped gelatos that have been taking over social media. It features Amalfi lemon and vanilla granita, with creamy ricotta cheese within, crowned with a light mandarin foam. Bright and citrusy, the dessert was refreshing, though quite sweet, and I found the cinnamon notes slightly more pronounced than expected.

Albicocca

Moving on to the sweets, the Albicocca paired intense Valrhona 70% dark chocolate with hazelnut praline, while apricot and bergamot brought fruitiness and citrusy tartness to balance the richness.

Cakes Assortment

The Raviolo was designed to resemble a miniature pasta parcel, filled with nutty Bronte pistachios and bright orange marmalade, with a crunchy element adding textural contrast to the smooth filling. A super cute dessert ‘pasta’ I’d love to have again.

The Fragola was perhaps the prettiest cake, featuring vanilla ganache, biscuit and sweet Cameron Highlands strawberries, delicately adorned with edible flowers for a light and elegant finish.

No Italian dessert selection is complete without Tiramisu, and this was a refined take on the beloved Italian classic, using mascarpone cream, espresso and cocoa biscuit for a familiar combination of creamy, coffee-infused indulgence.

Nocciola

The afternoon tea concludes with Da Condividere (To Share). Nocciola brings together cocoa and hazelnut cake, creamy crema ice cream and a generous pour of warm chocolate foam. The chocolate foam was especially delicious, adding an indulgent touch to the dessert. While designed for sharing, I still found it a little heavy, particularly after the many cakes I’d just eaten. Nevertheless, its chocolate and hazelnut flavours make for a fitting finale, showcasing a classic flavour pairing that rounded off the afternoon tea on a decadent note.

Note: This is an invited tasting.


One-Ninety Bar
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Weekend Brunch: 12pm - 3pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]

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.

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.


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]