Shabestan @ Robertson Quay - Authentic Persian Flavours by the Scenic Riverside

Shabestan is a multi-award-winning Persian restaurant located in Singapore's Robertson Quay, celebrated for its authentic cuisine, warm hospitality, and scenic riverside setting. Since its establishment in 2013, the restaurant has aimed to bring the rich, traditional flavours of Persia to a modern audience, becoming a popular destination for both locals and international visitors seeking a refined Middle Eastern dining experience.

Hummus 3.8/5

The Hummus ($16) is made from freshly cooked chickpeas blended with lemon juice, garlic, tahini, and olive oil. It was somewhat puzzling for me as the Hummus was served chilled, whereas I am accustomed to it being served at room temperature. Despite the temperature, the texture remained smooth and the flavours well-balanced.

Persian Bread 4/5

To accompany the dip, we had the Persian Bread, which is freshly baked and noticeably thinner than traditional naan. Though thin, it has a wonderful, chewy, and fluffy texture with a delightful bite. It serves as the perfect vessel for scooping up the creamy Hummus.

Shirazi Salad 4.2/5

For a refreshing start, the Shirazi Salad ($16) is an excellent choice. It features finely chopped cucumber, tomato, and onion tossed in Shabestan's signature Shirazi dressing. The salad is light and fresh, with the crisp cucumber providing a refreshing crunch in every mouthful.

Shandiz 4/5

The Shandiz Kebab ($57) features tender chunks of spring lamb on the bone, charcoal-grilled to perfection. The lamb chops were well-marinated and succulent, boasting a beautiful char on the edges while remaining tender inside. Like all kebab dishes here, it is served with rice and a side salad. We opted for a mix of fragrant Basmati and Saffron rice, which offered a good textural bite.

Prawn Kebab 4/5

Another standout was the Prawn Kebab ($43), consisting of huge, de-shelled tiger prawns marinated in saffron and charcoal-grilled until crunchy and juicy. These were drizzled with a homemade seafood sauce that enhanced their natural sweetness. For this dish, we were served Dill rice, which imparted a lovely herby aroma. A pro-tip shared by the staff: dice up the grilled tomato and mix it into the rice for an extra layer of depth and flavour.

Overall, Shabestan delivers a solid Persian dining experience with high-quality ingredients and traditional grilling techniques that truly shine in their kebab selection.

Note: This is an invited tasting.


Shabestan
The Pier at Robertson
80 Mohamed Sultan Road
#01-13
Singapore 239013
Tel: +65 9397 6562
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the 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 the destination. Journey time is about 8 minutes. [Map]

Jellyfish Sushi (within Artichoke) @ New Bahru - Sushi Swims Freely Beyond Any Bounds

Hidden within Artichoke, Jellyfish Sushi is a quietly confident counter that pushes the idea of bread sushi into a more focused, sushi-adjacent direction. It is the older sibling to Small, another concept by Chef Bjorn Shen tucked away in the same space. Both share the same bloodline — intimate, experimental, and unmistakably original — but where Small is freeform and confrontational, Jellyfish Sushi is deliberately restrained. The emphasis here is on the purity of fish and flavour, staying firmly in a sushi-like lane while exploring what sushi can become when bread replaces rice.

With just ten seats, Jellyfish Sushi offers an intentionally intimate counter experience where each course unfolds at its own pace. Priced at $165++ per person, the tasting menu runs up to 12 courses and evolves every few months, with each iteration reinterpreting the bread sushi concept through different cuisines and cultural lenses. This is also where the lineage from Small becomes evident — experimental yet with a clearer sense of structure and restraint.

Trio of Appetisers 4/5

The 12-course dinner opens with a Trio of Appetisers that gently sets the tone. Hiroshima Oysters in Chilled Minestrone Dashi is refreshing and light, whetting the appetite with dashi-poached oysters wrapped in spinach and paired with diced leek, zucchini, and celeriac, finished in a chilled tomato-infused dashi. Salmon Maki-No-Rice follows — a rice-less salmon roll built with roe, avocado, fennel, and shikuwasa. Served atop a creamy sauce of avocado, salmon roe, chopped pickles, fennel, and Okinawan citrus, it is bright, clean, and quietly playful. Completing the trio is Grilled Anago. The saltwater conger eel, sautéed in garlic and olive oil, offers a delightful crunch that contrasts with its inherent richness.

Shime Saba & Stracciatella 4.2/5

The bread sushi journey begins with Shime Saba & Stracciatella. Salt-cured and plum-vinegar-pickled mackerel is layered with salted zucchini, stracciatella cheese, and wasabi mayo, then encased in bread and served as a hand roll with nori. The bread is brushed with white and rose balsamic vinegar to mimic the acidity of sushi rice. The result feels almost tapas-like, evoking the casual elegance of Spain while retaining Japanese sensibilities.

Kanpachi & Salted Lettuce 4.5/5

Kanpachi & Salted Lettuce is an unconventional pairing that works seamlessly. Soy and wasabi marinated amberjack sits atop salted lettuce dressed with smoked vinegar, served on the lower half of the bread for a spongier crumb and firmer crunch. Pickled mustard seeds add subtle pops of acidity.

Madai Carpaccio & Pistachio 4.2/5

Madai Carpaccio & Pistachio leans into finesse. Thinly sliced red sea bream, prepared using the kombujime technique, is dressed with garlic oil, spring onions, rocket, myoga, pickled ginger, sesame seeds, and lemon zest. Tossed with rocket leaves and pistachio pesto, it is served on the top crust of the bread for a softer, fluffier mouthfeel. It is delicate, aromatic, and beautifully balanced.

Have a Break with Heirloom Tomato 4/5

A brief pause comes in the form of Heirloom Tomato with Firefly Squid. Cherry tomatoes, peeled and pickled for three days in umeboshi, Japanese vinegar, and sugar, are sweet and tangy, refreshing the palate before the richer courses that follow.

Nagasaki Blue Fin Tuna - Akami 4.5/5

Next, we had the Nagasaki Blue Fin Tuna in three different cuts, starting with the Akami. Negitoro, made with finely chopped tuna and leek, is served on the "rib" or side crust of the bread for added crunch. Presented as a hand-roll wrapped in nori.

Nagasaki Blue Fin Tuna - Chutoro 4.5/5

Next is Chutoro, where cubed medium-fatty tuna is paired with avocado and underripe green tomato, dressed with soy sauce and wasabi. Presented in a bara-chirashi style over a crisp monaka wafer, it offers contrast in both texture and temperature.

Nagasaki Blue Fin Tuna - Otoro 5/5

The highlight, however, is the Otoro. Lightly seared and topped with garlic chives marinated in soy sauce, it is served on the bottom crust of the bread. Rich, indulgent, and deeply satisfying, it stands out as the most memorable of the trio.

Cold Noodles 3.8/5

A surprising detour comes with Wakame Ramen from Awaji Island, served with two dipping sauces — Roasted Saba Tsuyu and Cold Asari Clam Potage, alongside shredded spring onions and wasabi. While the flavours are interesting, the noodle texture is slightly firm; a softer, more slurpable bite would have been my preference.

Matcha Pudding 4.2/5

Dessert closes the meal on a gentle note. Matcha Pudding with Warabi Jelly and Okinawa Black Sugar layers earthy matcha with a delicate warabi jelly sheet, finished with Okinawan black sugar syrup and nishiki goma. It is understated, comforting, and a fitting end to a thoughtfully curated experience.

Jellyfish Sushi is a compelling evolution of the bread sushi idea. It is less confrontational than its sibling, but no less creative. By focusing on restraint, balance, and ingredient integrity, it offers a dining experience that feels both experimental and quietly assured, rewarding diners who appreciate nuance over spectacle.

Note: This is an invited tasting.


Jellyfish Sushi (within Artichoke)
New Bahru
46 Kim Yam Road
Singapore 239351
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sat: 6pm - 8pm (1st Seating), 815pm - 1015pm (2nd Seating)
(Closed on Sun & Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the traffic junction of 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 the destination. Journey time is about 10 minutes. [Map]

Ah Pui Teochew Porridge Buffet @ Four Points by Sheraton Singapore Riverview - Savour The Comforting Flavours Of Home-Cooked Fare

In conjunction with Singapore's 60th birthday this year, Four Points by Sheraton Singapore, Riverview has launched a much-loved dining concept – the Ah Pui Teochew Porridge Buffet. Diners can now enjoy this local tradition at the hotel's Four Points Eatery, which has recently extended its service to weekends. Executive Chef Anthony has curated a line-up of home-cooked fare, featuring classic porridge options like Sweet Potato Porridge and Plain Teochew Porridge, accompanied by a spread of over 20 heritage dishes and condiments.

Teochew Braised Duck

The standouts and crowd favourites are the braised and steamed items, such as Teochew-style Steamed Seabass Fillet, Teochew Braised Duck and Braised Pork Belly.

Seabass Fillet

Braised Pork Belly

I enjoyed both the Seabass Fillet and Braised Pork Belly. The fish was flaky and tender, and the pork belly slices had a good ratio of fats and meat, which deeply satisfied. As for the duck, while the meat was succulent, some came across slightly gamey.

Prawn Paste Chicken Wings

Deep-Fried Fermented Pork

Beyond the classics, moreish treats include Deep-Fried Fermented Pork, Prawn Paste Chicken Wings, and Steamed Otah. The Deep-Fried Fermented Pork impressed with its savoury crust and unctuous meat, sliced into bite-sized pieces for the best experience.

Otah

The Steamed Otah was a delight, featuring chunks of fish meat and a well-seasoned coconut paste.

Chai Po Omelette

Braised Pork Trotter

Other dishes that exude the warmth of home-cooked comfort include Braised Pork Trotter, Curry Chicken, Chai Po Omelette, Soy Sauce Eggs, Braised Tau Pok, and Tau Kee. I adored the Chai Po Omelette, which was done with the right thickness and packed full of the umami Chai Po flavour.

Mui Choy

One particular dish that stood out for me was the Mui Choy, simmered to utmost tenderness with well-balanced flavours.

Condiments

Along the condiments counter, you'll find all the flavours that build a sumptuous bowl of porridge – from Salted Egg, XO Shrimp Sauce, and Teochew Bean Paste to Pickled Cai Xin, Pickled Cucumber, and Fermented Beancurd.

Nyonya Kueh

Glutinous Rice Dumpling in Ginger Soup

Desserts are simple yet satisfying. I ended my afternoon with a comforting bowl of Glutinous Rice Dumpling in Ginger Soup and an assortment of Nyonya Kueh. The rice dumplings were plump and chewy with black sesame. I only managed to grab two morsels before they were all snapped out! Same for the kueh, bear in mind that they are of limited quantity too.

The menu is rotated regularly. Although beverages require an additional top-up, the Ah Pui Teochew Porridge Buffet offers a warm, homely dining experience at the spacious Four Points Eatery, which overlooks the idyllic Singapore River.

Pricing
Monday to Thursday: S$21.80++ per adult | S$15.80++ per child (aged 6y – 12y)
Friday to Sunday & Public Holidays: S$24.80++ per adult | S$18.80++ per child (aged 6 – 12y)

Special Offer
For a limited time, enjoy 20% off the Ah Pui Teochew Porridge Buffet. Book directly via their official reservation platform with the promo code “APTP20”.
Terms and conditions apply. Reservation Advance reservations of at least one day prior required.
Call +65 6349 4872 or WhatsApp +65 9837 3635 Email at eatery@fourpointssingaporeriverview.com

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.


Four Points Eatery
Four Points by Sheraton Singapore, Riverview
1st Storey
382 Havelock Road
Singapore 169629
Tel: +65 63494872
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk straight down Havelock Road. Walk to destination. Journey time about 6 minutes. [Map]

Vincenzo Capuano @ Robertson Quay - World Champion of Contemporay Pizza, Opens First Asia Outpost in Singapore

With over 30 outlets across the globe and a prestigious #12 ranking on the 50 Top World Artisan Pizza Chains 2025, Vincenzo Capuano brings his award-winning pizzas to Asia for the very first time, right here in Singapore. Best known for clinching the title of World Champion of Contemporary Pizza in 2022, Chef Vincenzo’s philosophy lies in tradition, craftsmanship, and a dough that defies gravity.

At the heart of his pizza is a long-leavened, highly hydrated dough made with “Nuvola Super” flour, specially developed in collaboration with a flour mill. The result? A feather-light, airy crust that almost melts in your mouth. In a nod to Neapolitan dining culture, diners are encouraged to use the pair of golden scissors at each table to slice through the pillowy pizza crust themselves, an interactive touch that highlights the dough’s soft structure and signature puffed edge.

Insalata Al Salmone 3.5/5

We kicked off the meal with the Insalata Al Salmone ($26), a hearty salad that’s pleasingly more protein-forward than leafy. Smoked salmon mingles with rucola, cherry tomatoes, cucumber, and capers, all dressed in a roasted truffle sesame vinaigrette. It's tangy and refreshing, though more of a light prelude than a standout.

Burrata Classica 4/5

Next, the Burrata Classica ($26) shined with its creamy centre and fresh pairing of rucola, cherry tomatoes, basil pesto, and balsamic. Enhanced with olive oil caviar for a modern touch, this was simple yet elegantly executed, a reliable classic done right.

Guanciale Di Manzo 4.2/5

Don't skip the pasta here. The Guanciale Di Manzo ($30) features housemade fusilli bathed in a deeply savoury, 12-hour slow-cooked wagyu beef cheek ragù. Cooked al dente, the pasta clung perfectly to the robust sauce, giving each bite a rich, meaty depth.

Carbonara 4.8/5

A standout dish of the night, the Carbonara ($28) is a purist's dream, comprising housemade fettuccine tossed with 12-hour slow-cooked Iberico pork jowl, egg yolk, and Parmigiano. No cream, no shortcuts, just authenticity and balance. Easily one of the best carbonaras in town.

Provola E Pepe 4.2/5

As the pizza that won the 19th Pizza World Championship, the Provola E Pepe ($28) did not disappoint. Smoky provola cheese sits atop hand-crushed tomatoes, mixed pepper, roasted cherry tomatoes, EVOO, and basil. Bold and balanced, it's a smoky, savoury medley with a lightly tangy kick.

Tetti Illuminati 4.5/5

My personal favourite of the trio, the Tetti Illuminati ($28), is a textural and flavour bomb comprising mortadella IGP, fior di latte, crushed pistachios, pistachio cream, pecorino Romano flakes, and basil. It is a decadent yet harmonious combination, elevated by the pistachio's nuttiness.

Don Egidio 4/5

The Don Egidio ($28) stood out with its unique use of courgette cream as the base. Topped with zucchini chips, meatballs (a family recipe from Nonno Enzo), burrata heart, EVOO, and basil, this pizza offered contrasting textures, especially with the extra crunch from the zucchini chips.

Creme Brulee 3/5

The Crème Brûlée ($14) ended things on a quieter note. While the custard was smooth and creamy, the caramelised rapadura layer didn't quite offer the crackly finish one might expect. It's a serviceable dessert but not the highlight.

Tiramisu All'Amaretto 4/5

We much preferred the Tiramisù All'Amaretto ($17). Layered with mascarpone Lombardo, savoiardi biscuits, pistachios, and a generous splash of amaretto, it was light, creamy, and nuanced. It was a delightful finish to the meal.

Vincenzo Capuano's Singapore outpost lives up to its celebrated name, especially in the realm of authentic Neapolitan pizza and pasta that speak of slow-cooked care. With dough that's light as air and sauces that burst with flavour, it's a worthy pilgrimage for pizza purists and carb lovers alike. Come for the world-class pizza — stay for the carbonara.

Note: This is an invited tasting.


Vincenzo Capuano
The Pier @ Robertson
80 Mohamed Sultan Road
Singapore 239013
Tel: +65 6485 9153
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Nearest MRT: Fort Canning (DT Line)

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

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]