LUCE @ Frasers House - Unveils a Richer, More Immersive Dining Experience

Curated under the direction of Chef de Cuisine Giuseppe Di Caetano, Luce at Fraser House introduces a more indulgent and dynamic dining experience, marked by an expanded lineup of live stations and a deeper repertoire of dishes.

Seafood on Ice

The experience began the moment I stepped in, greeted by an impressive seafood-on-ice display showcasing premium selections such as Japanese oysters, wild-caught Australian spanner crab, and an array of seasonal shellfish.

Cold Cuts and Charcuterie

The Cold Cuts and Charcuterie Room is an ideal way to start, a dedicated space housing an extensive selection of artisanal cheeses from Italy and France, including a noteworthy 36-month-aged cheddar, alongside premium cured meats like the 18-month dry-cured Prosciutto di Parma.

Chilled Antipasti and Salads

Burrata

The spread includes a variety of chilled antipasti and salads, with burrata as a highlight. A sushi and sashimi selection is also available alongside.

Housemade Squid Ink Tagliolini

Pasta station

At the heart of Luce lies its Italian culinary tradition. One of the standout live stations features the Housemade Squid Ink Tagliolini, prepared tableside on a gueridon. Tossed with fresh river prawn and a fragrant kaffir crustacean bisque, the dish is finished in a signature Parmesan wheel for added depth and richness. The pasta station also offers choices such as Trofie, Cheese Ravioli, and Rigatoni, complemented by sauces like Guanciale Carbonara and slow-cooked Beef Bolognese.

Bone Marrow

Brandy and Mustard Marinated Angus Beef Striploin

From the live stations, the Brandy and Mustard Marinated Angus Beef Striploin is a notable highlight, served alongside indulgent open flame bone marrow, green asparagus, vine tomatoes, and a brandy rosemary sauce.

Louisiana Style Barbecue Pork Ribs

Pollo Limone

Rotational roasts add variety, including Louisiana Style Barbecue Pork Ribs with Grilled Pineapple and Pollo Limone, featuring free-range chicken marinated with Cajun spices and finished with a lemon-and-mushroom cream sauce.

Oven Baked Sustainable Barramundi

Amongst the Italian specialities, channelling the essence of coastal Italian cuisine, the Sicilian-style Whole Branzino, presented as an oven-baked sustainable barramundi, was moist and tender, scrumptious with capers, tomatoes, olives, and perfectly cooked potatoes that brought everything together beautifully.

Seafood Stew

Vegetable Stew

Comforting classics such as Il Caciucco di Mare, a robust mixed seafood stew, and Frecanto di Verdure, a full-bodied vegetable medley brimming with the vibrant flavours of black olives, oregano, capers, tomato, garlic, onion, and white wine.

Homemade Meatballs

For homely fare, the Homemade Meatballs in fresh basil and tomato marinara deliver familiar comfort. At the same time, the Ragout alla Genovese, featuring slow-braised Wagyu with durum wheat pasta, was a pleasing staple.

Signature Pork Lup Cheong e Gorgonzola Dolce Pizza

The Pinsa station dishes out freshly made pizzas that take centre stage, including a cross-cultural creation: the Chef’s Signature Pork Lup Cheong e Gorgonzola Dolce Pizza, where the savoury, smoky lup cheong is balanced by a cream-softened Gorgonzola.

Fraser House Signature Laksa station

Satays

Local favourites remain a strong draw, with Fraser House Signature Laksa and Grilled Chicken and Beef Satay continuing to impress, the latter particularly notable for its spice-forward marinade and aromatic depth.

Braised Pork Belly

The Asian selection features staples such as Mee Goreng, Dim Sum, and curries. However, the standout was undoubtedly the Braised Iberico Pork Belly with dried chilli and five spice, meltingly tender and richly flavoured.

Dessert Station

LUCE-misu

To conclude, the dessert station is nothing short of abundant. Expect a Valrhona Chocolate Fountain, an assortment of Nyonya kueh, and an elegant spread of cakes. The signature LUCE-misu is given its own dedicated live station, offering a decadent finale.

Visit www.lucesingapore.com to explore monthly exclusive dining privileges at LUCE. In celebration of the relaunch, guests are invited to enjoy 30% dining privileges on weekdays with LUCE30 and 25% dining privileges on weekends with LUCE25. For reservations, please contact the Dining Reservations team at +65 6825 1008 or email tlc.sinlb.luce@luxurycollection.com.

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.


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Instagram
Website
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

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

Gyusei Gyukatsu Wagyu Steakhouse @ Hotel Clover - First Halal-certified Japanese A5 Charcoal-Smoked Wagyukatsu Specialist

Gyusei Gyukatsu Wagyu Steakhouse, located at Hotel Clover, brings diners the world’s first Halal-certified gyukatsu experience. Here, gyukatsu (fried beef cutlets) are crafted using exquisite Halal A5 Wagyu sourced from Japan.

A5 Japanese Ribeye Gyukatsu 4.5/5

The A5 Japanese Ribeye (120g, $69) is one of the most sought-after items on the menu, delivering a melt-in-the-mouth, buttery texture juxtaposed against a crisp panko crust. Using BMS 11–12 Wagyu, the meat is lightly coated in panko and then sent for a quick deep-frying to preserve its rare doneness.

The breaded beef steak is then served with a personal konro, a hot stone grill brushed with Wagyu tallow, allowing you to cook each slice further to your preferred doneness. Accompanying the steak is an impressive assortment of 10 condiments: yuzu kosho, kimchi, ponzu radish, katsu sauce, fresh lemon, shichimi, Maldon sea salt, freshly grated wasabi, mustard, and sansho pepper. According to the diner seated beside me, this setup mirrors exactly what she experienced back in Japan!

Each set also includes an umami-rich onsen egg (perfect as a sauce for the meat or on top of rice), along with free-flowing cabbage, rice, and miso soup. A notable touch by Gyusei lies in the ornate plates used to present the gyukatsu, handcrafted in small batches by homegrown Singapore artists Kirmaine of Kir Ceramics and The Clay People. Do take a moment to admire these craftworks as you enjoy your meal.

Menchikatsu 3/5

XL Hyogo oysters 5/5

Sides include XL Hyogo Oysters, which were impressively plump and wonderfully fresh on my palate. I also tried the Menchikatsu, a minced beef cutlet made with 100g of A5 Wagyu blended with Australian ground beef. While flavourful, I felt it could be more tender and juicy, as it came across slightly compacted.

For those who prefer a meatier, more robust beef flavour, the menu also offers Australian Wagyu selections (BMS 3+), offering a more pronounced beef flavour at a gentler price point.

From 19 Feb - 31 Mar 2026, enjoy a FREE 60g A5 Sirloin Wagyukatsu with every 2 Wagyukatsu sets ordered. With only 24 seats, reservations are recommended at Gyusei Gyukatsu Wagyu Steakhouse. Make your booking here: https://linktr.ee/gyusei_gyukatsu_sg

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.


Gyusei Gyukatsu Wagyu Steakhouse
Hotel Clover
775 North Bridge Road
Level 1
Singapore 198743
Tel: +65 8031 4122
Facebook
Instagram
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Wed-Thu, Sun: 12pm - 10pm
Fri-Sat: 12pm - 1030pm
(Closed on Mon-Tue)

Direction:
1) Alight at Bugis MRT Station. Take Exit B or E. Walk to North Bridge Road. Walk down North Bridge Road towards Sultan Mosque direction. Walk to destination. Journey time about 8 minutes. [Map]

LUCE @ Frasers House, a Luxury Collection Hotel - Season of Abundance Buffet For This Lunar New Year, Where Italian Conviviality Meets Festive Asian Traditions

This Lunar New Year, LUCE invites diners to gather around a table defined by abundance, craftsmanship and festive cheer. For its Season of Abundance buffet, the Italian restaurant blends the warmth of Italian conviviality with familiar Lunar New Year flavours, resulting in a spread that feels celebratory yet comforting, with plenty to explore across Western and Asian offerings.

DIY Yu Sheng Station

No Lunar New Year meal feels complete without Yu Sheng, and LUCE’s D.I.Y Yu Sheng station sets the tone nicely. What I really appreciated was the option to make smaller portions, so you can enjoy the ritual without sacrificing precious stomach space for the rest of the buffet. Even better, you’re free to add as many fish as you like, which is always a win in my books.

Seafood and Sashimi Station

The Seafood and Sashimi spread is a clear highlight, featuring Japanese oysters, mini abalone, jade salmon and ahi tuna sashimi. Everything looked fresh and inviting, making it dangerously easy to over-serve yourself early in the meal, which is a familiar buffet dilemma.

Salad, Cheese, Cold Cuts

We couldn’t take our eyes off the Salad Bar, where diners can customise their own bowls using the Harvest of the Day selection, featuring fresh greens, generous add-ons, and a wide variety of dressings. The adjacent Artisanal Cheese and Cold Cuts section is equally tempting, showcasing a weekly selection of Italian and French cheeses alongside the chef’s curated imported cold cuts, best enjoyed with freshly baked bread.

Prawn Noodle

Pasta with Salmon Vodka Cream Sauce

One of the most crowd-pleasing stations is the make-your-own Signature Frasers House Prawn Noodle. Ingredients include tiger prawns, fish cake, bean sprouts, quail eggs and noodles, all finished in a rich prawn broth. If you’re in the mood for pasta, the chef also prepares Pasta with Salmon Vodka Cream Sauce tossed in a Parmesan wheel. The pasta was perfectly al dente — so good I genuinely wished I had more stomach space for a second portion.

Luce Pizza

Melanzane alla Parmigiana

Pasta alla Norma

Pure di Patate al Tartufo

Sicilian Style Branzino

The Italian Hot Dishes are a carb lover’s dream. From LUCE Pizza to Melanzane alla Parmigiana, Pasta alla Norma, Purè di Patate al Tartufo and Sicilian-style Branzino, the selection is generous and varied. Sadly, I could only manage small bites of each, but most dishes were well executed and satisfying, making it hard to pick favourites.

Salted Egg Pizza

Another standout is the buffet-exclusive Salted Egg Pizza, specially created for this Lunar New Year spread. Topped with roasted chicken and melted mozzarella, the pizza strikes a surprisingly balanced flavour profile that is lightly sweet, savoury and rich without being overwhelming. The salted egg sauce adds a creamy depth, while the fragrant curry leaves lift the whole dish, giving it an unmistakable Southeast Asian twist. It’s indulgent yet approachable, and easily one of those slices you go back for “just one more” even when you’re already full.

Roman-style Roasted Pork Knuckle

Roasted Australian Beef Ribeye

At the Carving station, the Roman-style Roasted Pork Knuckle stood out with its irresistibly crispy skin. At the same time, the Roasted Australian Beef Ribeye was juicy and tender - exactly what you’d hope for from a carving station at a festive buffet.

Netted Seafood Springroll

Nonya Chicken Curry

Five-spice Slow-braised Pork Trotter

XO Tiger Prawn with Scallop Sauce

Lotus-leaf Wrapped Glutinous Rice

The Asian Delights section brings a comforting familiarity to the spread, featuring Netted Seafood Spring Rolls, Nonya Chicken Curry, Five-Spice Slow-Braised Pork Trotter, and Lotus-Leaf Wrapped Glutinous Rice. A dish that stood out quietly was the XO Tiger Prawn with Scallop Sauce, served with broccoli and mushrooms - a well-balanced Cantonese-style dish where the prawns were sweet and plump and the XO scallop sauce added a savoury depth without overpowering the vegetables.

We were told these dishes are prepared by the team from Man Fu Yuan, the hotel’s Cantonese restaurant, and it shows. Some dishes tasted reassuringly homely, while others surprised us with flavour profiles that were pleasantly unexpected in a good way.

Eight Treasure Almond Fruit Cake

LUCE-misu

Lucky Gold Bar Chocolate Cake

Earl Grey Lavender Cake

Chocolate Swiss Roll

Auspicious Golden Ingot Nian Gao

Gelato Selections

The Desserts section is fully dressed in Lunar New Year colours and symbolism. Highlights include the Eight Treasure Almond Fruit Cake, LUCE-misu, Lucky Gold Bar Chocolate Cake and Earl Grey Lavender Cake. The Gelato selection is also worth saving space for; my personal favourites were the Mango and Matcha.

Overall, LUCE’s Season of Abundance buffet strikes a nice balance between festive indulgence and variety. Whether you’re drawn to Italian classics, comforting Asian dishes or seafood and desserts, there’s something here for every diner, making it a solid option for Lunar New Year gatherings with family and friends.

Buffet Dates & Prices

Pre-Lunar New Year | 1–15 February
Lunch from $59++ per adult
Dinner from $85++ per adult
Sunday Brunch from $118++ per adult

Lunar New Year Eve, Day 1 & Day 2 | 16–18 February
Lunch from $75++ per adult
Dinner from $95++ per adult

Lunar New Year | 19 February–3 March
Lunch from $69++ per adult
Dinner from $78++ per adult
Sunday Brunch from $118++ per adult

Enjoy preferential dining privileges with ‘LUCE30’ on weekdays and ‘LUCE25’ on weekends. Blackout dates apply: 14, 16, 17 and 18 February 2026.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
Facebook
Instagram
Website
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Sat: 12pm - 2pm, 6pm - 10pm
Sun: 6pm - 10pm

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