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
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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
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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
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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]

Man Fu Yuan @ InterContinental Singapore - Brings China's Most Elaborate Culinary Traditions, Manchu-Han Imperial Feast (满汉全席) to Singapore

For the first time, Man Fu Yuan at InterContinental Singapore will present one of China's most elaborate culinary traditions — the Manchu-Han Imperial Feast (满汉全席) — in Singapore this November, on 8 and 9 November 2025. The hotel's Executive Chinese Chef, Aaron Tan, the first Singaporean formally trained in this historic art, will lead the experience alongside his mentor, Master Chef Qi Jinzhu. Together, they will present a rare interpretation of the legendary banquet.

Originating in the 17th century, the Manchu-Han Imperial Feast is considered one of the grandest banquets in Chinese history — once reserved exclusively for emperors and state occasions, with over 100 elaborate dishes served over several days. This marks the first time the feast will be authentically realised in Singapore, offering diners an unprecedented taste of both Manchu and Han culinary traditions.

Master Chef Qi is a direct culinary descendant of the Qing Dynasty's court chefs, having trained under Tang Keming, the last imperial chef of the Qing court. With more than five decades dedicated to preserving original recipes and techniques, his credentials lend an unmatched authenticity to the feast. Unlike past attempts in Hong Kong or Singapore, this is the first time a formally recognised disciple of Master Chef Qi is presenting the banquet. Chef Aaron himself is among the very few globally to have earned this honour, after an intensive selection process and training.

We were given a preview of the upcoming five-hour banquet (5.30pm to 10.30pm), priced at $588++ per pax. Reservations can be made at singapore.intercontinental.com/manhan

The meal begins ceremoniously with Premium Puer Tea with Chrysanthemum, followed by an assortment of dry nuts, dried fruits, fresh fruits, snacks, and pickles — already an impressive spread of 20 items just in the second course.

Cold Appetiser: Braised Items

A quartet of braised appetisers featuring Braised Duck Gizzard, Beef Shank, Wasabi Pork Tripe Slices, and Fragrance Flower Mushroom sets the tone with contrasting textures and flavours.

Double-boiled Bird's Nest with Fish Mousse, Chinese Ham and White Fungus

This luxurious Double-boiled Bird's Nest with Fish Mousse, Chinese Ham and White Fungus balances richness and delicacy, with the savoury depth of Chinese ham complementing the prized bird's nest. The silky fish mousse was the highlight — unexpectedly soft, almost custard-like in texture.

Premium Dried Australia Abalone with Dried Grouper Skin

The Premium Dried Australia Abalone with Dried Grouper Skin showcases finesse and control. The premium Xu Rong abalone was braised to tenderness in a fragrant stock, paired with nearly two metres of dried grouper skin that imparted deep umami.

Braised Deer Trotter

The Braised Deer Trotter is presented elegantly in a Chinese Bagua (八卦). The deer trotter was braised until tender, accompanied by sweet melon and tofu for a balanced flavour.

Bear Paw with Broccoli (Imitation Bear Paw)

Recreating a once-forbidden delicacy, The Bear Paw with Broccoli is an imitation. The "bear paw" was crafted using pig skin, minced pork and beef tendon, wrapped and simmered gently to mimic the gelatinous texture and flavour of the original. A fascinating homage.

Stir-fried Seasonal Vegetables with Wild Mushroom and Fungus

Stir-fried Shredded Pork Loin with Green Pepper

A lighter interlude featured Stir-fried Seasonal Vegetables with Wild Mushroom and Fungus and Stir-fried Shredded Pork Loin with Green Pepper — simple yet showcasing the beauty of seasonal produce and wok hei.

Steamed Pork and Radish Dumplings

Grilled Shredded Prata

The Steamed Pork and Radish Dumpling, shaped like a golden ingot, was plump and juicy, while the Grilled Shredded Prata offered a crisp, savoury bite.

Baby Spinach with Tofu and Rice

The banquet concluded with the comforting Baby Spinach with Tofu and Rice, before a final cup of Cantonese tea to cleanse the palate.

This preview was just a glimpse of the grand scale to come. The full Manchu-Han Imperial Feast promises to be a once-in-a-lifetime dining experience. From imperial delicacies to homely comforts, the banquet spans centuries of Chinese culinary heritage, meticulously preserved and reinterpreted for Singapore diners.

Note: This is an invited tasting


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]