Carnaby @ The Quayside - Modern British Diner Paying Homage to Britsh Classics With a Contemporary Twist

Carnaby at The Quayside is a modern British diner helmed by Chef Adam Penney, formerly of Three Buns. It's no surprise that the restaurant has already earned a solid reputation, especially for its exceptional burgers. The menu pays homage to British classics with a contemporary twist, featuring a hearty Weekend and Sunday Roast menu that's perfect for leisurely indulgence.

Woodfired Fish Head 4.5/5

We began our meal with a limited-time special Woodfired Fish Head ($22), served with a Watermelon Chilli Butter Sauce. While it initially appeared heavily coated in sauce, the flavours were impressively balanced. The sauce delivered a fruity sweetness, gentle heat, and buttery richness that complemented the fish beautifully. Expertly grilled, the fishhead was polished clean down to the last crevice.

Welsh Rarebit 4.5/5

Next came the Welsh Rarebit ($18), it is a dish with roots tracing back to the 1700s. Traditionally featuring a savoury cheese sauce over toast, Carnaby's take was a decadent spread of Westcombe Cheddar atop softened leeks on beef fat-toasted sourdough. The leeks were buttery and tender, soaking in the fats and flavours of the melted cheese. The addition of beef fat added depth of flavour to the crusty toast, bringing all the elements together in one indulgent, satisfying bite.

Woodfired Argentinian Grass-Fed Angus Todos Ribeye Steak 4.5/5

Having previously tasted Carnaby's impressive Irish Angus Beef Short Ribs during their "A Taste of Ireland" showcase, I opted for the Woodfired Argentinian Grass-Fed Angus Todos Ribeye Steak, 300g ($59). It did not disappoint. The steak was well-trimmed, evenly cooked to a juicy medium-rare, and full of flavour. A sharp horseradish accompaniment added a bright, acidic tang that perfectly complemented the richness of the beef. Unfortunately, the accompanying chips were a letdown. It was slightly dry and overly salty.

Beer Battered Fish & Chips 4/5

The Beer Battered Fish & Chips ($37), another signature, was a standout. The fish was meaty and flavourful, encased in a light, crisp batter. A particularly complex tartare sauce elevated the dish, and the rustic Mushy Peas was a personal highlight, earthy and textural rather than overly buttery. Again, the chips fell short.

Sticky Toffee Date Pudding 5/5

Dessert was phenomenal. The Sticky Toffee Date Pudding ($16), served with butterscotch sauce and a scoop of house-made vanilla ice cream, was nothing short of divine. Soft, spongy, and soaked in caramel richness, the pudding was elevated further by a finishing touch of buttery crumbles.

To complement our meal, we had two refreshing cocktails. The Toreador ($21) featuring Arette Blanco Tequila and London Calling ($21) made with Jin Jiji Darjeeling Gin. Both were well-crafted and paired nicely with the dishes.

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.


Carnaby
The Quayside
60 Robertson Quay
#01-01
Singapore 238252
Tel: +65 8890 7843
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Nearest MRT: Fort Canning (DT Line), Chinatown (DT, NE Line), Havelock (TE Line)

Opening Hours:
Tue: 5pm - 10pm Wed-Fri: 12pm - 3pm, 5pm - 10pm
Sat-Sun: 11am - 10pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite State Courts (Stop ID 06171). Take bus number 51 or 186. Alight 1 stop later. Cross the road and walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk towards the river. At the river, turn right and walk to destination. Journey time about 10 minutes. [Map]

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

[CLOSED] TOMA By The River @ The Pier at Robertson - Mod-European Riverside Dining and Drinking

Toma By The River at Robertson Quay offers an all-day dining menu, offering flavours of Europe alongside signature craft cocktails.

Spicy Peach Burrata 5/5

We began with the Spicy Peach Burrata ($32), a delightful dish featuring milky, pillowy burrata paired with the sweetness of peaches, citrusy orange pulp, and earthy beetroot. The flavour profile was perfectly balanced with a drizzle of cayenne honey glaze, providing a spiced contrast, while a handful of crushed pecans added a satisfying crunch and nuttiness.

Pesto & Burrata Pizza 3.8/5

Next, we tried the Pesto & Burrata Pizza ($34), highlighting fresh burrata again, this time atop a flavorful pizza layered with basil pesto, mozzarella, and sharp Parmigiano. The cherry tomatoes' bursting sweetness brought a refreshing contrast that elevated the dish. The pizza dough had a nice bite, though some areas were slightly dry.

Sea Bass Livornese 3.8/5

For the mains, we opted for the Sea Bass Livornese ($38), where the ocean sea bass was served with the chef's signature Livornese sauce and Spicy Citrus Salsa. The tomato, olive, and caper-based sauce offered a lovely mix of fruity sweetness, tang, and saltiness, which paired excellently with the fish. I wish there were more salsa to add more zing to the dish.

Tiramisu 4.5/5

The sweet ending to our meal was Tiramisu ($18), a well-executed version that nailed the balance between ladyfingers and mascarpone cream. The bitterness of the amaretto-soaked ladyfingers perfectly complemented the light, velvety mascarpone cream with just the right amount of sweetness.

Promotions:

• 1-For-1 Draught Beer Pints, Tue-Thur 5pm onwards.
• Free Coffee, available with any A La Carte item purchase from Tue-Fri (1130am - 3pm).
• BYOB Thursdays.
• Lunch Set Only $26++. Only applicable Tue-Fri.
• Happy Hour 1-For-1, Tue-Thur 9pm till late. Only applicable to selected house pour.
• Boozy Brunch (Sat & Sun), 2 hrs of free-flow selected house pour.

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.


[CLOSED]
TOMA By The River
The Pier at Robertson
80 Mohamed Sultan Road
#01-12
Singapore 239013
Tel: +65 6031 1176
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Nearest MRT: Fort Canning DT Line)

Opening Hours:
Tue-Thu: 1130am - 11pm
Fri: 1130am - 12midnight
Sat: 830am - 12midnight
Sun: 830am - 11pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk straight towards the river. Turn right at the river. Walk to destination. Journey time about 8 minutes. [Map]

Odem @ New Bahru - Modern Korean Restaurant and Craft Makkoli Bar

In New Bahru, Singapore's latest trendy lifestyle and dining destination, Odem is a modern Korean restaurant and craft makkoli bar. Nestled in the corner of this vibrant development, Odem brings a fresh take on Korean cuisine with a contemporary twist. During my visit, I had the chance to sample several standout dishes.

Brioche & Gamtae Seaweed Butter 4/5

We began our meal with the Brioche & Gamtae Seaweed Butter ($20). With its soy glaze, the brioche was soft, buttery, and delightful. The highlight, however, was the Gamtae seaweed butter, which paired perfectly with the warm brioche, enhancing its flavours and adding a hint of umami. It's a simple dish but incredibly satisfying.

Banchan Platter 3/5

Next, we tried the Banchan Platter ($24), which consisted of Granochi (an Anchovy Granola bar with anchovies, nuts, and seeds), Dubu mousse, kimchi, Spinach & Tott, Cucumber Kimchi, and Gim Chips. The Granochi was my personal favourite, offering a nice crunchy texture, while the cucumber kimchi was refreshing. However, considering most Korean restaurants serve banchan for free, I don't know if I would justify paying for this platter.

Makkoli Flights

Odem distinguishes itself from typical Korean restaurants by offering an impressive array of handcrafted makkoli sourced from across South Korea. They've curated two tasting flights for those unfamiliar with makkoli: Odem Quintet ($60) and Moonshots ($88). For those eager to explore, this is a fun way to delve into the world of makkoli, with a range of flavours and profiles that complement the modern Korean fare.

Savoury Donut 4.2/5

The Savoury Donut ($15) was a pleasant surprise. Fluffy and dusted with smoked gochugaru, the donut had a delicate sweetness that balanced perfectly with the savoury filling. Bite into it, and you'll find a delicious combination of shio kelp, salmon roe, and creme fraiche, making it a unique burst of flavours. A definite must-try!

Toro Kimbap 4.8/5

One of my favourite dishes of the night was the Toro Kimbap ($55). The generous portions of chutoro and akami were luxurious, wrapped with perilla, pickled radish, kelp-soy, and sesame. The balance of fish to rice ratio was perfect, and the freshness of the fish elevated this dish. It's a luxurious spin on the classic kimbap and absolutely worth the splurge.

Barbecued Kalbi 5/5

The star of the night was undoubtedly the Barbecued Kalbi ($78). These US boneless beef ribs were marinated to perfection, boasting a sweet glaze that beautifully complemented the charred exterior with tender, juicy ribs that melted in the mouth. This dish was a showstopper, served with a side of watercress salad dressed in tokki butter sauce. If you only try one dish here, make sure it's this one.

Chapssal Donut, Pine Nut Gelato (3pc) 3.5/5

We ended the meal with the Chapssal Donut with Pine Nut Gelato ($18 for 3 pieces). The donuts, filled with red bean paste, offered a nice twist from the usual dessert offerings. While the donuts were good, I actually enjoyed the Pine Nut Gelato more. It was light and refreshing, making for a lovely palate cleanser after the richer dishes. I wouldn't mind having just the gelato to wrap up the meal.

Odem offers a refreshing take on modern Korean cuisine with unique twists and luxurious ingredients. The ambiance, paired with their expertly crafted dishes, makes it an exciting dining spot to explore. While some items might seem a little pricey (especially considering banchan is usually complimentary), the quality of the food and the innovative takes make it worth a visit. If you're looking to indulge in something new, be sure to try the Toro Kimbap and Barbecued Kalbi!

Note: This is an invited tasting.


Odem
New Bahru
46 Kum Yam Road
#01-17
Singapore 239351
Tel: +65 8494 8626
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 5pm - 12midnight
Sat-Sun: 12pm - 2pm, 5pm - 12midnight

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

27 Mezze Bar and Grill @ Robertson Quay - Singapore's first Contemporary Turkish Restaurant by a Turkish Couple Who Runs a Top-Rated Restaurant in Turkey

27 Mezze Bar and Grill, located in the cosy enclave of Robertson Quay, is Singapore's first contemporary Turkish restaurant. Opened by a Turkish couple who also runs a top-rated restaurant in Turkey, the kitchen is led by experienced executives and Head Chefs who have honed their skills in some of Istanbul's and overseas finest establishments. The name '27' reflects their passion for food culture, which led to a well-curated menu of 27 dishes showcasing Turkey's rich culinary heritage across its seven regions, all with a contemporary touch. Authentic Anatolian flavours are achieved using herbs and spices sourced directly from Turkey, complemented by selected alcohol and local drinks.

Mezze Platter 5/5

We began our dinner with an impressive Mezze Platter, one of the best I've experienced. Even common choices like Babagannuş and Hummus were elevated in flavour and texture.

Babagannuş

Hummus

The Babagannuş featured a finishing touch of sweet and tangy pomegranate molasses and a sprinkle of pumpkin seeds for a nutty crunch. The Hummus was enhanced with black currants and pomegranates for sweet contrast and texture pops.

Girit Ezme

Do try Girit Ezme, made with sharp and salty white "Ezine" cheese (sheep and cow), balanced with creamy "Kaymak" Lor cheese, similar to ricotta, blended with basil, garlic, and pistachio.

Muhammara

Fava Tekmil

Both the Fava Tekmil and Muhammara were delectable. The Fava Tekil, made with pureed broad beans, was brilliantly nuanced with aromatic dill and red onion. Equally well thought-out was the Muhammara, which appeared to be a regular roasted red pepper dip but elevated with walnuts for a nutty flavour and textural play.

Kopoglu

The Kopoglu was also a highlight. It was a tasty mix of fried eggplant and tomato with contrasting creamy and refreshing cold garlic yoghurt.

(tasting portion) Mucver 5/5

(tasting portion) Hellim & Sucuk 4.5/5

For appetisers - we had Mücver, zucchini fritters with white "Ezine" cheese, served with creamy salted yoghurt, which was deliciously crispy on the outside and soft inside. The Hellim & Sucuk featured charcoal-grilled cured "Turkish" beef sausage and halloumi cheese, served with Turkish cucumber "Ankara Çubuk" pickle and pita bread, making it a highly flavorful dish ideal for pairing with a drink.

(tasting portion) Dana Şaşlık 4.5/5

(tasting portion) Tavuk Şiş 4.8/5

For the mains, they were prepared in a charcoal barbecue way. We tried the sirloin, chicken thigh, hand-minced lamb kebab, and lamb shoulder. The Dana Şaşlık, a 24-hour marinated sirloin, had a very delectable tender texture, a flavour accented with aromatic herbs, and a hint of smokiness from the charred ends. I reckon slightly less salty would be perfect. The Tavuk Şiş, a 24-hour marinated chicken thigh, was equally tender and more spice-forward with a distinct marination.

Kuzu Tandir 4/5

Tire Kebap 4.2/5

Between the Kuzu Tandir, a weekend special of seven-hour slow-roasted boneless lamb shoulder, and the Tire Kebap, I preferred the latter for its flavour combination. Tire Kebap is hand-minced lamb meatballs paired with a complementary tomato puree and smoked yogurt, finished with an indulgent dose of beurre noisette. I prefer an even more robust tomato puree. The lamb shoulder would be ideal if you are into a gamier taste.

Turkish coffee, Baklava

The dessert was simple but still delightful - Turkish coffee was served with a piece of Turkish Delight and Baklava. As my dining companion noted, it transported her back to Turkey, reminiscing about enjoying the same treat while overlooking the coast during her travels.

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.


27 Mezze Bar and Grill
Village Residence Robertson Quay
30 Robertson Quay
#01-02A
Singapore 238251
Tel: +65 9227 9086
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 5pm - 1030pm
Fri-Sat: 5pm - 12midnight

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]

Entrepot @ The Robertson House - Introduces New Menu Infused With Nostalgia and Bold Flavours

Entrepôt at The Robertson House unveils an enticing new menu that will excite your taste buds with bold, robust flavours. Chef Nixon Low draws from his formative years, personal experiences, and conversations with guests and his team to introduce eight new dishes, each telling a culinary story that celebrates tradition and nostalgia. The restaurant space is also nicely decorated with art pieces for a heritage chic vibe.

Vietnamese-Style Crispy Rice Paper 4.2/5

We had the Vietnamese-style Crispy Rice Paper ($24), a nod to the past when Vietnamese junk boats were common on the Singapore River. This dish is fun and interactive, as diners assemble their own portion of toppings. It's a delicious mix of vermicelli, prawns, fresh herbs and peanut sauce piled on top of crispy rice paper, almost like a deconstructed spring roll.

Chicken Drunken 3/5

Secondly, a Chinese-inspired dish of Chicken Drunken ($22). The idea is certainly innovative, and the dish is beautiful- a platter of poached chicken roulades and goji berry marmalade, accompanied by a fragrant shot of Drunken Chicken Liquor to be drunk. However, I would have liked it with some dipping sauce as the chicken meat itself, although tender, could do with a little more flavour.

Dr Robertson's Chai Cured Salmon 4/5

The third dish of Dr Robertson's Chai Cured Salmon ($24) is a refreshing salad dressed in Dragon Fruit plum. The fennel, radish slaw, candied pecans, and granola also contribute a nice crunch and texture. With very bright flavours, this was light and easy to eat.

"Itek Sio"- Tamarind Braised Cherry Valley Duck 3.8/5

Moving on to the main dishes, we had the "Itek Sio" — Tamarind Braised Cherry Valley Duck ($54). I found this enjoyable. There was a duck leg confit and a sous vide duck breast, both of which were nicely cooked and soft. The baked banana shallots added aroma and a mild, subtly sweet flavour to each bite.

Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop 4.5/5

The Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop ($48) is one of the Chef's signature dishes, and it is impressive! The Kurobuta pork loin is cooked and fried to get a crispy edge before glazed with vinegar and malt sugar. The result is a nicely tender pork chop with the right amount of fat and meat and a pleasing sweetness to the meat. Cocoa nibs complete the dish, and grilled white cabbage and pickled vegetables refresh the palate.

Chef's Joo Chiat Charcoal Seasonal Whole Fish 4.5/5

I also very much liked Chef's Joo Chiat Charcoal Seasonal Whole Fish ($48). It's done in Thai style with a tangy and appetising Thai chilli sauce, accompanied by a raw papaya and wing bean salad and toasted glutinous rice. The exterior of the fish is nicely charred, while the flesh is fresh, juicy, and flaky.

"Hong Zao" Rice Cakes with Eryngii Mushrooms 3/5

One of the most interesting dishes of the evening was the "Hong Zao" Rice Cakes with Eryngii Mushrooms ($28). This dish consists of Teochew rice cakes, crispy red rice and black fungus cooked in a Red Yeast rice residue. Prepared by Chef Nixon's father during his mother's confinement period to nourish her after the birth of each of his younger siblings, this dish symbolises joyous moments and warm family memories in his life. It is a hearty dish (a little too savoury on its own) and is best paired with rice.

Fragrant Steamed Coconut Rice with Serundeng 4.8/5

As such, I recommend pre-ordering this special item of Fragrant Steamed Coconut Rice with Serundeng (not on the main menu, limited availability). It seems like a simple rice dish, but it's an absolute delight to eat with the communal main dishes listed above, especially with all that tasty gravy! The rice is light and fluffy and has the delicate fragrance of spicy toasted coconut.

Peanut Butter and Chocolate 4/5

Dessert is a real treat for all Peanut Butter and Chocolate ($17) lovers. It is assembled with peanut candy, chocolate genoise sponge cake, 72% dark chocolate mousse, and cashew nut praline. The peanut butter's savoury notes harmonise with the chocolate's sweet and bitter nuances for an indulgent final plate.

To complement your meal, there's a good list of cocktails and spirits. They even have their own exclusive Dr Robertson's Gin, crafted in collaboration with Tanglin Gin in Singapore.

This menu is now available at Entrepôt from Mon - Fri, 6pm - 10:30pm and Weekends (Last Order: 10:00pm).

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]