Pho Vietz @ Bugis Junction - Brings Authentic Flavours of South Vietnam’s Street Food to Singapore

Pho Vietz, the well-established Vietnamese cuisine restaurant group with outlets across the United States, Hong Kong, and Malaysia, has officially opened its first flagship outlet in Singapore. Founded by Chef Kenny Ton Ngoc Hiep, Pho Vietz is dedicated to showcasing the authentic flavours of South Vietnam — a culinary philosophy he has upheld for over two decades. The Singapore flagship reflects this commitment, offering a comprehensive menu that spans street food favourites to comforting noodle and rice dishes.

Vietnamese Spring Roll 4/5

We began our meal with some light bites, starting with the Vietnamese Spring Roll ($6.80). This deep-fried version is filled with well-seasoned minced meat, wrapped in a thin, crispy skin, and fried to a beautiful golden brown. Simple yet satisfying, it makes for a good starter to whet the appetite.

Steamed Flat Rice Roll with Minced Pork 4.2/5

The Steamed Flat Rice Roll with Minced Pork ($8.80) is a must-order. Each rice roll skin is freshly made upon order, resulting in a silky-soft texture. Inside, the filling of minced meat, glass noodles, black fungus, and prawns is flavourful and well-balanced, making this dish both comforting and delicious.

Vietnamese Prawn Salad 4.2/5

The Vietnamese Prawn Salad ($10.80) is refreshing and appetising, featuring a pleasant balance of tangy and sweet flavours that instantly lifts the palate. Served with crispy crackers, which can be broken and used as a vessel for the salad, it adds both textural contrast and fun to the dining experience.

Famous Vietnamese Baguette 4.2/5

Pho Vietz’s Singapore flagship features a dedicated Banh Mi station, and the Famous Vietnamese Baguette ($11.80) highlights the best of Vietnamese sandwich-making. The light, crusty baguette is generously filled with steamed ham, fried ham, gammon ham, and pork ear. Each bite delivers a delightful interplay of flavours and textures, making it a very satisfying option.

4 Beef Combo Noodle Soup 4.2/5

No Vietnamese meal is complete without pho. We opted for the 4 Beef Combo Noodle Soup ($17.80), which features a naturally sweet, beefy broth simmered for 8 hours with beef bones, marrow, and thigh bones. The bowl is generously topped with premium sliced beef, beef shank, beef ribeye, and handmade beef balls. This is a well-executed and comforting bowl of pho that hits all the right notes.

Pho Vietz Dried Beef Noodle 4.2/5

For something different, the Pho Vietz Dried Beef Noodle ($17.80) offers a dry-style alternative. Diners can choose between Ho Fun or egg noodles, tossed in a savoury, addictive sauce that reminds me of Indomie Goreng. Accompanied by a separate bowl of soup with premium sliced beef, beef shank, beef ribeye, and handmade beef balls, this unique offering is not commonly found in other Vietnamese restaurants.

Hue Style Spicy Pork Rib Noodle Soup 4.2/5

A signature favourite at Pho Vietz outlets internationally, the Huế-style spicy noodle soup features an intensely aromatic broth simmered with beef and pork bones, lemongrass, and fermented shrimp paste, finished with a fiery homemade chilli oil. The Hue Style Spicy Pork Rib Noodle Soup ($14.80) comes with thick, round rice vermicelli and two massive, fork-tender pork ribs. The broth delivers a distinctive balance of spicy, sour, salty, and sweet flavours that fans of bold tastes will appreciate.

Grilled Marinated Pork Belly Rice 4/5

For those who prefer rice over noodles, the Grilled Marinated Pork Belly Rice ($14.80) is a solid choice. The dish features tender, flavourful pork belly served with a fried egg, pickled vegetables, and crackers. A sweet and tangy Vietnamese dipping sauce is provided, which can be poured over the rice to add another layer of flavour.

Overall, Pho Vietz delivers an authentic and satisfying taste of South Vietnam, with well-executed dishes that reflect the group’s strong culinary heritage. Whether you are craving pho, banh mi, or classic Vietnamese rice dishes, this new flagship outlet is a worthy addition to Singapore’s Vietnamese dining scene.

Note: This is an invited tasting.


Pho Vietz
Bugis Junction
B1-08
200 Victoria Street
Singapore 188021
Facebook
Instagram
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Sun-Thu: 11am - 930pm
Fri-Sat: 11am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - 50% OFF Second Pot Promtion From 2 to 31 January 2026

Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II is a name that resonates strongly with fans of robust, flavour-packed Chinese casseroles. Originating from Haiyan, Zhejiang, in 2008, the brand has grown into a nationwide phenomenon in China, famed for its intensely savoury one-pot meat and seafood casseroles. With over 50 million pots sold annually and queues forming daily, Pang Pang’s reputation clearly precedes itself. Diners can choose from seven different casseroles, each spotlighting a hero protein wok-fried in an intensely aromatic blend of spices, chilli oil and secret sauces. From 2 to 31 January 2026, there is also a 50% OFF second pot promotion (T&Cs apply), making it an even more compelling reason to visit.

A definite must-order here is the Signature Crab Pot ($78), which features two sizeable crabs stir-fried generously in spices and chilli oil. While diners can select their preferred spice level, the heat is relatively mild and very manageable, allowing the savoury depth of the sauce to shine. What truly makes this dish memorable is the addictive sauce. It is rich, aromatic and dangerously good with rice. Extra ingredients such as chicken feet, noodles, pork ribs, prawns, and rice cakes can be added to further customise the pot.

⁠Signature Crab Pot 5/5

Interestingly, while the crabs are the headline, my personal highlights were the potatoes and chicken feet. The potatoes are cooked to an incredibly soft texture, thoroughly soaking up the luscious sauce. The chicken feet, on the other hand, are superbly braised until tender, gelatinous and thoroughly infused with flavour. It is so addictive that they easily stole the limelight from the crabs themselves.

Beyond the crab pot, Pang Pang also offers other casseroles, including Pork Ribs Pot, Chicken Wing Pot, Chicken Feet Pot, Frog Pot and Prawn Pot, giving diners plenty of options to explore, especially with the second pot promotion running during January.

Smashed Cucumber 4.5/5

To balance the richness of the casseroles, the Smashed Cucumber ($3.80) is a refreshing and well-executed cold dish. Crunchy, lightly tangy and cooling, it does an excellent job of cutting through the oiliness of the main pot. The menu also features other cold starters such as Sichuan Spicy Chicken in Red Chilli Oil, Crunchy Chinese Broccoli, Silken Tofu with Century Egg, Braised Peanuts with Celery, Pang Pang’s Cold Noodles and Seasonal Vegetables.

Beef Tripe Bowl 4/5

For appetisers, we tried the Beef Tripe Bowl ($15.80), which impressed with its satisfying crunch and springy bite. The tripe is coated in a spicy, piquant chilli sauce that delivers both heat and fragrance without overwhelming the palate.

Pangpang’s Fried Glutinous Rice Cake 4.2/5

The Pang Pang’s Fried Glutinous Rice Cake ($8.80) makes for a delightful snack. Deep-fried to a golden crisp exterior, the inside remains soft and chewy, with molten brown sugar oozing out for a sweet-savoury finish that is surprisingly addictive.

Pangpang’s Signature Ice Tea and ⁠Pineapple, Passionfruit Ice Tea 4/5

Given the bold and rich flavours across the menu, Pang Pang’s Signature Ice Tea, along with the Pineapple, Passionfruit Ice Tea, are perfect accompaniments. Sweet, refreshing and lightly fruity, they help refresh the palate and keep the meal enjoyable till the very end.

Overall, Pang Pang delivers precisely what it promises — hearty, indulgent casseroles packed with flavour, complemented by well-thought-out sides and drinks. It is easy to see why this brand has achieved cult status in China, and the January promotion only sweetens the deal for those looking to indulge in more than one pot.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

UMAI Artisanal Udon Bar @ Guoco Midtown - Exploring Japan’s Udon Traditions In One Spot

Umai Artisanal Udon Bar has been one of my go-to places for satisfying my udon cravings. The udon speciality restaurant offers four types of udon, each showcasing the unique textures and characteristics of various prefectures across Japan. The lineup includes Hoto, Sanuki, Himokawa, and Hippari, allowing diners to experience how dramatically udon can differ across regions.

Himokawa Udon with Niku Shabu 4.5/5

I have long wanted to try the Himokawa Udon, known for its exceptionally wide, ribbon-like noodles that resemble long, fluttering sheets. We went for the Himokawa Udon with Niku Shabu, served cold with a rakkayaki peanut dipping sauce. Dipping the delicate, silky noodles into the creamy, nutty sauce accentuates the udon’s smooth texture, allowing it to absorb flavours beautifully. The accompanying tender shabu-shabu slices add a savoury depth, complementing each slurp. We ordered the set, which comes with assorted tempura coated in a thin, crisp batter. It is light yet satisfying.

Smokey Kurobuta 4.2/5

For the Sanuki udon, we tried the Smokey Kurobuta, a dry-style preparation infused with the aroma of smoked Kurobuta pork. Sanuki Udon, the most famous style from Kagawa Prefecture, is known for its firm, bouncy chew and clean, square-cut strands, and it holds up well to the smokier, more robust flavours of this dish. The combination is simple yet enjoyable, highlighting the strength of quality noodles paired with premium pork.

Spicy Carbonara 4.2/5

A more flavour-forward option is the Spicy Carbonara, which we paired with the Sanuki udon for maximum chewiness. Creamy with a fiery kick, this dish quickly becomes addictive. Adding to its indulgence is a whole slab of black pork samgyeopsal, making it a substantial and complete meal. Jeju black pork is prized for its richer flavour, firmer texture, and juicier fat compared to regular pork, all of which shine through in this hearty plate of noodles.

Yakibuta Tonkatsu 4.2/5

For something more comforting and hearty, we had the Yakibuta Tonkatsu, paired with Hippari Udon, a style originating from Yamagata Prefecture. This bowl comes loaded with a slab of black pork samgyeopsal, stir-fried pork, vegetables, and noodles simmered in a savoury tori-buta soup. The result is a robust, homely bowl that leans into rich pork flavours with a comforting broth, making it an ideal choice for those who want something warm and filling.

With its diverse selection of udon styles and satisfying range of flavours, Umai Artisanal Udon Bar stands out as a spot where diners can explore Japan’s regional noodle traditions without leaving Singapore. Whether you enjoy something light and delicate or rich and indulgent, there is always an udon bowl here that hits the spot.


UMAI Artisanal Udon Bar
Guoco Midtown
128 Beach Road
#01-05
Singapore 189771
Tel: +65 87483750
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 1130am - 2pm, 530pm - 830pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Xita Lao Tai Tai (西塔老太太) @ Bugis+ - Launches 4 Pax Feastive Feast

Suppose you enjoy tasty barbecue, hearty dishes, and the lively atmosphere of communal dining. In that case, Xita Lao Tai Tai Bugis+ is ready to welcome you for a season of feasting and gatherings this holiday season. Known for its Korean-influenced Clay Stove Barbecue grills, signature marinades, and charmingly nostalgic interior, Xita Lao Tai Tai has built a following in Singapore’s ever-evolving BBQ scene. It is also well worth joining their membership programme, as members get to enjoy special deals and attractive discounts.

Festive Set BBQ Platter

Their seasonal Festive Set is priced at $108 for members (usual price $151.80) and includes four types of BBQ meat: the Xita BBQ Meat Tower, pork belly, pineapple-glazed beef rib fingers, and secret-marinated chicken chop. It consists of a cold-dressed chicken appetiser, joyful sesame balls, and strawberry ice burst for dessert.

We also ordered some a la carte items to complement our experience. I was pleasantly surprised that the team helped grill all the meats for us, which made the experience relaxed, enjoyable, and completely fuss-free. We could focus on eating and chatting while the staff refilled our plates.

Banchan/Accompaniments, Drinks

Along with our meal, we were served a generous selection of accompaniments, including kimchi, fresh lettuce for wraps, potato salad, and a comforting pumpkin soup. We also enjoyed some refreshing iced slushies, which were perfect for cooling down between all the grilling and feasting.

The highlight of the Festive Feast has to be the Xita BBQ Meat Tower, dressed for the festivities with charming decorations and stacked generously with assorted cuts. Each cut is well-seasoned, tender, and neatly portioned for easy sharing.

Pineapple Glazed Beef Rib Fingers

The Pineapple Glazed Beef Rib fingers come with a tangy, lightly sweet glaze that helps tenderise the meat, and the natural richness of the beef pairs beautifully with these flavours. The grilled pineapple slices were a delightful treat as well.

Pork Belly

No barbecue meal feels complete without Pork Belly, and the slices here are deeply marinated, allowing the fat to render into a crisp outer layer with a soft, melty centre.

Pork Collar

The Pork Collar, which is not part of the Festive Feast but is a recommended add-on, is another excellent choice. It is slightly leaner than the belly yet still wonderfully succulent, and it grills beautifully over the claypot heat. Both cuts are the sort of crowd-pleasing staples that disappear quickly once the grilling begins.

Secret Marinated Chicken Chop

The Secret Marinated Chicken Chop is juicy and stays wonderfully tender on the grill, with a comforting flavour that makes it an easy crowd-pleaser at the table.

Golden Tofu

Cold Dressed Chicken

For a light side dish, golden tofu is satisfying yet straightforward, adding a pleasant contrast to richer meats. The Cold Dressed Chicken appetiser, part of the set, is served chilled and refreshing, offering a gentle, clean-tasting start before the grilled items begin to arrive.

Seafood Pancake

Golden Glutinous Rice Ball

The Seafood Pancake came out nice and crispy, but unfortunately, we found it a little too oily for our liking. The Golden Glutinous Rice Ball, on the other hand, was satisfyingly yummy and chewy, with a slight sweetness.

Clam Soup

The Clam Soup is light, clear, and subtly sweet from the clams. It helps cleanse the palate between bites and is also comforting to sip while waiting for the next round of grilling, especially amid all the smoke and warmth from the stove.

Joyful Sesame Balls

Strawberry Ice Burst

Two desserts are included in the festive set. The Joyful Sesame Balls are pleasantly crisp on the outside and chewy on the inside, with a sesame filling. To conclude, the Strawberry Ice Burst is light, fruity and refreshing, making it ideal after a table full of smoky and savoury dishes. It is, however, on the sweeter side.

In conclusion, dining at Xita Lao Tai Tai Claypot Stove BBQ is lively and well-suited for gatherings. If you are looking for a fun place in town to celebrate with friends or simply enjoy a good BBQ with quality meats, Xita Lao Tai Tai is a wonderful option this season.

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.


Xita Lao Tai Tai (西塔老太太)
Bugis+
201 Victoria Street
#04-06
Singapore 188067
Tel: +65 6908 4181
Facebook
Instagram
Website
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left and walk down Victoria Street. Walk to destination. Journey time about 5 minutes. [Map]

Warung Leko @ Bugis - Popular Restaurant From Surabaya Known For Its Iga Penyet Opens In Singapore

With more than 40 outlets in Surabaya, Warung Leko has recently opened its branch in Singapore on Rochor Road. Serving a variety of penyet dishes, the restaurant is best known for its Iga Penyet, which features smashed beef ribs.

Iga and Otot Penyet 4.5/5

Almost the entire menu is dedicated to deep-fried dishes, yet it’s a pleasant surprise to find Fried Otot (fried tendon) as well. To experience both of its specialities, we ordered the Iga and Otot Penyet ($22.50), which combines smashed beef ribs with fried tendon. Each penyet is layered with a generous serving of sambal, and you can choose your preferred level of heat. The ribs are first boiled before being deep-fried, resulting in succulent meat that retains its irresistible deep-fried crispiness. The morsels of fried tendon were outstanding, skillfully cooked to retain their chewy texture while forming a contrasting exterior. They are as dangerous as crispy pork lard but with added collagen. The sambal itself felt like a side dish in its own right, bold enough to be savoured on its own.

Soft Beef Ribs Soup 5/5

Oxtail Soup 4.5/5

I would also recommend trying the soups. We had both the Soft Beef Ribs Soup ($15) and Oxtail Soup ($15). Depending on the season, the beef ribs are sourced from either Australia or New Zealand. The soups brought out the rich flavours and textures of the ribs and oxtail beautifully. Made by simmering the bones with a variety of spices and likely a generous amount of white pepper, the soups reminded me of solid bowls of Bak Kut Teh, with a subtle peppery hum in the background.

Golden Pomfret 4/5

I enjoyed the Golden Pomfret ($14) more than expected. Crispy without being greasy, even the fins, tail, and head were delightfully crunchy.

Telor Dadar 4.2/5

A crowd-pleasing snack is the Telor Dadar ($2), a simple spiced omelette meant to be dipped into the sambal. It’s a humble dish that beautifully highlights the essence of the sambal.

Stir-Fried Kangkong 4/5

Stir-Fried Broccoli 4/5

For vegetables, we tried the Stir-Fried Broccoli ($8) and Stir-Fried Kangkong ($8), both prepared in an Indo-Chinese style. Topped with fried garlic bits and eggs, the stir-fried broccoli surprisingly carried a flavour reminiscent of Hokkien Mee, in a very good way.

Its authenticity is evident not only in the food but also in the crowd. I witnessed a significant number of Indonesians dining there, with locals adding to the mix. On the day of my visit, I even bumped into a friend whose hometown is Surabaya! Warung Leko is definitely a welcome addition to Singapore’s F&B scene. More items will be added to the menu gradually as operations stabilise. So do keep a lookout for it.

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.


Warung Leko
162 Rochor Road
Singapore 188437
Facebook
Instagram
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun & PH: 10am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit A. Walk to traffic junction at Rochor Road and Victoria Street. Cross the road. Turn right onto Rochor Road. Walk down Rochor Road. Walk to destination. Journey time about 5 minutes. [Map]