Cavern Restaurant @ Rainforest Wild ASIA - Ups Its Game with Fresh Flavours

Recently, I made a return visit to Cavern Restaurant at Rainforest Wild Asia for dinner. Since my previous trip during its opening, the restaurant has refreshed its menu, introducing new dishes and refined flavours that made this revisit worthwhile.

Prawn Cocktail 4/5

We began the meal with the Prawn Cocktail ($16 for 3pc). Each prawn sits atop lettuce, paired with sriracha mayo, pomelo, and crispy cucumber, creating a refreshing starter that combines sweet, spicy, tangy, and crunchy elements. It’s a simple dish, but one that delivers a satisfying multi-sensorial play of flavours and textures.

Berry Good Time 3.8/5

Ginger Slammer 3.8/5

Cavern also boasts a beautiful bar, so we explored a couple of their beverages. Berry Good Time ($16) is a lively blend of mixed berries, mint, lime juice and soda. It is bright, fruity, and perfectly fizzy. The Ginger Slammer ($23), made with tequila blanco, ginger syrup, lime juice, and soda water, is bold and zesty, with a spicy kick from the ginger. Both drinks bring refreshing profiles that pair well with the rainforest setting.

XO Burrata with Heirloom Tomato 4/5

The XO Burrata with Heirloom Tomato ($22) stands out for its unique Asian twist. The pairing of XO sauce and chilli oil with creamy burrata may sound unconventional, but it works, similar to the sambal-burrata combination I’ve tried at One Prawn Co. The result is creamy, savoury, slightly spicy and well-balanced, with the tomatoes adding a sweet finishing lift.

Smoked Pork Rack 4/5

The Smoked Pork Rack ($30) features a tender pork loin served on a bed of mashed potatoes. It comes completed with a strawberry chilli and herb salad, adding brightness and a gentle heat that cuts through the meat’s richness. A hearty and well-executed dish.

Clam Vongole 3.8/5

The Clam Vongole ($24) arrives with perfectly cooked tagliatelle accompanied by juicy asari clams, chilli padi, parsley, chives, garlic, and white wine. The pasta is al dente and full of flavour from the sweet clams. The addition of chilli padi gives it a punchy lift. One puzzling detail: the dish comes with a white wine broth, which isn’t typical as vongole is usually served dry. Still, the flavours are enjoyable.

Brulee Oolong Cheesecake 4/5

The Brulee Oolong Cheesecake ($12) features a biscuity base and a creamy cheesecake body infused with subtle oolong notes. The crackling layer of caramelised sugar adds a delightful textural contrast, making it a satisfying dessert for tea lovers.

Rocher 4.2/5

The Rocher ($16) is a visually appealing dessert of dark chocolate ice cream, hazelnut cream, and hazelnut pieces. Rich, nutty, and texturally layered, it is a well-crafted sweet finish to the meal.

This second visit to Cavern Restaurant proved even more enjoyable than the first, thanks to its refreshed menu and creative flavour pairings. From starters to desserts, the dishes feel more confident and refined. Paired with its cavern-inspired interior, textured stone elements, and an intimate, cave-like ambience, Cavern offers a cosy, immersive dining experience that makes it even more memorable.

Note: This is an invited tasting.


Cavern Restaurant
Rainforest Wild ASIA
20 Mandai Lake Road
Singapore 729825
Tel: +65 60220229
Facebook
Instagram
Website
Nearest MRT: Springleaf (TE Line), Choa Chu Kang (NS Line), Khatib (NS Line)

1) Alight at Springleaf MRT station. Take Exit 3. Walk to bus stop opposite Thong Soon Road (Stop ID 56091). Take bus number 138. Alight 12 stops later. Walk to destination. Journey time about 25 minutes. [Map]

2) Alight at Choa Chu Kang MRT station. Take Exit A. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 927. Alight 16 stops later. Walk to destination. Journey time about 30 minutes. [Map]

3) Alight at Khatib MRT station. Take the Mandai Khatib Shuttle Bus (not free). Journey time about 30 minutes. [Map]

Cavern Restaurant @ Rainforest Wild ASIA - Singapore's First and Only Restaurant in a Cave

Tucked away within the Mandai Wildlife Reserve's new Rainforest Wild ASIA, Cavern Restaurant is the latest concept by the TungLok Group. Designed to resemble the Mulu Caves of Sarawak, one of Southeast Asia's largest and most intricate cave systems, the restaurant offers a unique dining setting surrounded by rugged rock formations and lush greenery. Its location near the entrance of this new attraction makes it a convenient and immersive stop for visitors looking to relax and enjoy a meal in an environment that feels like a natural extension of the rainforest.

Crystal Cave Salad 4/5

The Crystal Cave Salad ($22) is a vibrant and refreshing start to the meal. A creamy Spanish burrata sits at the heart of the dish, paired beautifully with heirloom beetroot in both classic red and golden hues. The truffle honey dressing lends a luxurious touch, while toasted walnuts provide a delightful crunch, elevating the salad's texture and flavour.

Stone Hearth Loaf 3.5/5

Freshly baked in-house, the Stone Hearth Loaf ($12) boasts a crispy crust and a chewy, tangy interior, making it an excellent companion to the meal. The bread's rustic charm shines through, especially when paired with dips or butter.

Emerald Canopy 3.5/5

For a lighter, crisp alternative, the Emerald Canopy ($12) features romaine lettuce tossed in a creamy green goddess dressing, punctuated with the peppery bite of fresh radish. It's simple yet refreshing.

Spicy Wing 3.5/5

The Spicy Wing ($16 for 4pcs) isn't particularly fiery despite its name. However, the blue cheese dip served alongside — its pungent creaminess balances out any lingering heat, though its strong flavour might not appeal to everyone.

Pulled Pork Taco 3.8/5

The Pulled Pork Taco ($22 for 3pcs) impresses with its succulent, slow-cooked pork infused with deep, smoky flavours. The buttery avocado and smoky paprika aioli add layers of creaminess and spice, all encased within a soft, pillowy taco shell. Every bite is a harmonious blend of textures and flavours, making it one of the best offerings on the menu.

Smouldering Core 3.8/5

A much-improved version from its original, the Smouldering Core ($20) features charred cauliflower, halved and grilled to perfection. The barbecue sauce glaze on the exterior adds a smoky richness, while the garlic aioli and pickles inside provide a creamy, tangy contrast. It's visually stunning and finished with microgreens and edible flowers, giving it an elegant touch.

Rigatoni Alla Vodka 3.5/5

The Rigatoni Alla Vodka ($22) delivers al dente pasta bathed in a tangy tomato-based sauce topped with micro greens and parmesan cheese. While the flavours are pleasant, I wished for a more generous amount of sauce to better coat each piece of rigatoni.

Caveman's Meat Skewer 3/5

A dish for meat lovers, the Caveman's Meat Skewer ($38) features 200g of beef tenderloin, button mushrooms, shallots, and peppers, paired with chimichurri sauce. While well-cooked, the dish feels ordinary, lacking a standout element to truly impress.

Ironstrike Knuckle 3.5/5

More satisfying than the skewer, the Ironstrike Knuckle ($28) is braised to fork-tender perfection, allowing the meat to fall apart effortlessly. Served with a mustard jus, the bold, tangy sauce enhances the richness of the pork, making it a comforting and well-executed dish.

Pandan Bambolini 3/5

For dessert, we indulged in the Pandan Bambolini ($6 per piece) — a fried doughnut filled with kaya. The kaya itself is outstanding, bursting with fragrant pandan and coconut flavours, but the execution was inconsistent. Some pieces had barely any filling, leaving the dough too dry to enjoy fully. When balanced correctly, however, it's an aromatic and indulgent end to the meal.

It’s important to set the right expectations at Cavern Restaurant. It isn’t about fine dining but rather a place designed to cater to the large volume of visitors, families, and tourists exploring the attraction. The menu is curated to be approachable and crowd-friendly, ensuring a quick and satisfying meal for guests of all ages.

Note: This is an invited tasting.


Cavern Restaurant
Rainforest Wild ASIA
20 Mandai Lake Road
Singapore 729825
Tel: +65 60220229
Facebook
Instagram
Website
Nearest MRT: Springleaf (TE Line), Choa Chu Kang (NS Line), Khatib (NS Line)

1) Alight at Springleaf MRT station. Take Exit 3. Walk to bus stop opposite Thong Soon Road (Stop ID 56091). Take bus number 138. Alight 12 stops later. Walk to destination. Journey time about 25 minutes. [Map]

2) Alight at Choa Chu Kang MRT station. Take Exit A. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 927. Alight 16 stops later. Walk to destination. Journey time about 30 minutes. [Map]

3) Alight at Khatib MRT station. Take the Mandai Khatib Shuttle Bus (not free). Journey time about 30 minutes. [Map]

TEN+ @ Sungei Tengah Rd - Singapore’s First Safari-Themed Bistro Offers Camp-like Dining Experience With Western Eastern Fare

Nestled along Sungei Tengah Road near Choa Chu Kang, Ten+ is Singapore's first safari-themed bistro that simulates what dining in nature feels like — but with a beautiful twist. Other than a menu that encompasses the best of both Western and Eastern cuisines and self-grilled barbecue, Ten+ also offers a variety of booze, such as beers on tap for diners to unwind and enjoy.

Purple Sweet Potato Latte 3.5/5, Smoked Oak Mocha 4/5

We started our brunch with the Purple Sweet Potato Latte ($6) and Smoked Oak Mocha ($6). While the former does not have much of a Sweet Potato taste, we enjoyed the latter for its smoky aroma and distinct bittersweet notes.

Creamy Egg Mayo Croissant 3/5

The Creamy Egg Mayo Croissant ($16) comes with a flaky croissant filled with creamy egg mayo fillings. However, the egg mayo felt too underseasoned and bland, while the croissant needed more fluffiness.

Torched Aburi Prawn Pasta 3.5/5

The Torched Aburi Prawn Pasta ($23) features al dente linguine in prawn bisque, topped with prawns and tobiko. The prawn bisque could be richer in flavours, as it felt a tad watered down.

Flame Grilled Angus Burger 4/5

The Flame Grilled Angus Burger ($23) comes with a tender, juicy US Angus beef patty grilled to a nice medium rare and maple bacon sandwiched between two fluffy buns and a side of crispy curly fries.

Battered Fish Bites 3.8/5

They offer Heineken towers and craft bottled beers for those seeking to chill and unwind over drinks with friends. Pair the booze with their variety of bar bites, including the Battered Fish Bites ($14), which comes in a generous portion of bite-sized crispy fried fish paired perfectly with mayo sauce.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


TEN+
65 Sungei Tengah Road
Singapore 699000
Tel: +65 86568685
Facebook
Instagram
Nearest MRT: Choa Chu Kang (NS Line)

Opening Hours:
Mon, Wed-Sun: 11am - 11pm

Direction:
1) Alight at Choa Chu Kang MRT station. Take Exit B. Walk to bus stop opposite Choa Chu Kang MRT station (Stop ID 44531). Take bus number 975. Alight 7 stops later. Cross the road and turn right towards Sungei Tengah Road. Turn left onto Sungei Tengah Road. Take the left of Sungei Tengah Road at the first fork. Take the right of sungei Tengah Road at the second fork. Walk to destination. Journey time about 30 minutes. [Map]

Hong Kiat Seafood Restaurant @ Comfort Garden - Al Fresco Dining Like In the Early 80s

I thought I have been transported to Singapore in the early 80s or somewhere in Johor Bahru when Lawerence of Kopi More brought us to Hong Kiat Seafood Restaurant at Comfort Garden in Choa Chu Kang. Occupying the corner space along the row of shophouse, it is al fresco dining here, under the starlight outside the shopfront.

Steamed Shark's Head 4/5

Our dinner started with the Steamed Shark's Head that is cooked in a beautiful soy sauce with aroma of the deep fried garlic and sesame oil. This dish is not about meaty fish flesh but appreciating the shark cartilage and collagen of the shark's upper jaw area.

Sambal Kang Kong 4.5/5

The Sambal Kang Kong is a very common dish on the menu but I have to say this is really well executed. The greens remained crunchy and the spotlight goes to the sambal that simply perfumed it. It has a very kampong flavour to it.

Deep Fried Garlic Pork 4.2/5

What surprises me is actually is the Deep Fried Garlic Pork. I thought it will be dry but it turned out the deep fried pork is crispy on the exterior and tender inside. This is flavoured by the aromatic garlic, elevating the whole dimension of the dish.

Gan Xiang Fish Head 4.5/5

My favourite dish goes to the Gan Xiang Fish Head. It is said that all Malaysian chef has their whole secret recipe for Gan Xiang sauce. It is like the master sauce that goes so well with anything. The special sauce is spicy, savoury and packed with a robustness that is just shiok.

Crab Bee Hoon 3/5

I would probably skip the Crab Bee Hoon. The crab is not as fresh as I would have preferred. The bee hoon also failed to soak up the essence and the broth lacked depth.

I have to set the expectation for foodies who want to check out the restaurant. Hong Kiat is more of a zi char place than a restaurant. For those that is particular about hygiene, you probably may not feel comfortable dining in such environment which brings back memory of the early 80s dining scene. It is quite rare or almost not possible to find such dining experience in Singapore anymore.


Hong Kiat Seafood Restaurant
Comfort Garden
216 Choa Chu Kang Ave 1
Singapore 689477
Tel: +65 67630304
Website
Nearest MRT: Choa Chu Kang (NS Line)

Opening Hours:
Daily: 4pm - 12midnight

Direction:
1) Alight at Choa Chu Kang MRT station. Take Exit A, B or C. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 172. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 18 minutes.

2) Alight at Choa Chu Kang MRT station. Take Exit A, B or C. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 983. Alight 6 stops later. Walk to destination. Journey time about 20 minutes.

Cha Thai @ Telok Ayer Street

Often it’s when you talk to people that you know about your own biases. For example Leah, the bubbly owner of Cha Thai, shows me the prices on her menu, and then states exactly what I was thinking, that these prices are a little dizzying for Thai food. Singaporeans, she explains, have been influenced by the prevalence of street food into thinking of all Thai food as being cheaply priced.

Well, I’m guilty as charged. In my feeble defence, I might have noted that Cha Thai’s decor doesn’t exactly scream fain daining - which I mean as a compliment; with its blond wood tables and lighting that allows you to actually see your food, it’s a relaxing spot, the sort of place you go to for dinner with friends. The food, however - while also simple, casual, relaxed and other such words - is also food with real quality.

Leah starts off with a little talk on the regional variations in Thai cuisine, of which Singapore is only gradually becoming more aware - for example in the uptick in places serving food from the Isan region in the northeast. Cha Thai, though, serves cuisine from the central region, and in fact it can hardly get more central; Leah speaks proudly of familial associations with the Royal Palace, from which her grandmother got the recipes that she is now using and adapting.

Prawn Cakes 3.5/5

From the starters we have two items, the first being your standard issue Prawn Cakes ($15). Except they’re not standard issue - made in house from fresh tiger prawns, the cakes keep plenty of the prawn’s sinewy texture. Tiger prawns are quite the thing in Cha Thai, valued for their relative toughness and size; we will see a lot of them later too.

Nam Prik Khai Pu 4/5

The starter that really gets my attention, though, is the Nam Prik Khai Pu, which literally means dipping sauce of crab roe. It looks a little like your standard crudités platter, with batons of carrot, cucumber and slices of fried aubergine. The sauce, though, is the definition of an appetiser - the typical Thai combination of refreshing acidity and spice leading the way, then behind it the pop and brine of crab roe. Curiously, crab roe is a lot cheaper in Singapore than in Thailand, and Leah says we should expect to pay double the price to have this nam prik in Bangkok.

Train Fried Rice 3/5

Pineapple Fried Rice 3.5/5

We had two varieties of fried rice - the Pineapple Fried Rice ($18), which is also given a generous serving of lap cheong, and the Train Fried Rice ($16) topped with crokking chunks of fried pork belly. It is not bad, given that fried rice is rarely ever bad; the train fried rice is meant to evoke Thai comfort food, with little crunchy slices of kailan among the dark rice grains.

Green Curry 3.5/5

The Green Curry ($18) at Cha Thai is actually rather mild; instead it is heavy with notes of coconut and lime leaves, in which generous helpings of bamboo shoots and tender fishballs nestle. The liberal use of coconut cream is also enough to make the green curry viscous and thick.

Panang Curry 3.8/5

Panang Curry ($28) looks a lot more spicy than its green counterpart but also turns out to be mild and thick, and sweet as well. Leah explains that the tropical climate and abundance of sugar cane makes sweetness - a luxury in many cuisines from more temperate regions - a staple to central Thai cooking. Were it cooked ‘authentically’, she says, it would be way too sugary for Singaporean palates. Here, though, instead of being cloying, the sweetness is fruity, coming mainly from the addition of lychees. It plays well with the curry spice and also with more of the attractively curled up tiger prawns.

Glass Noodle Claypot with Tiger Prawn 4.2/5

Those Tiger Prawns, though, have nothing on the giants which top the Glass Noodle Claypot ($159). While size in a tiger prawn tends to be a mixed virtue - the impressively big ones can also be resilient and hard to chew - careful cooking has rendered the meat crunchy but tender inside, filled with the aroma of prawn shells. The heads are too big for sucking, but the residue of roe and fat within is enough to scrape out with a spoon. It’s not good for you, but none of your senses will agree. The glass noodles themselves have also taken in the rest of that crustacean fragrance, glistening with just a little lard. This dish costs $159, which feels a little excessive if you’ve not seen the size of it, but what came to our table was enough to make the neighbouring table gawp and take pictures. Exercise your own judgement accordingly.

Stir Fried Sliced Pork Cheek with Basil 4.2/5

In an upmarket twist on krapow moo, the stir-fried minced pork with basil which would be a tired cliche were it not so tasty, Cha Thai has an option to substitute sliced and Roasted Pork Cheeks ($22) instead of mince. While mince fully soaks up the flavour of its sauce, oyster sauce and sugar and basil, the pork cheek slices here bring something else to the mix - a subtle char and a firm but fine texture.

Toast Cubes with Thai Milk Tea Dip 3.8/5

The appearance of cubes of toast bring an inevitable comparison to mind. Not to make any clear statements about who came up with this first, but in terms of quality, Cha Thai’s Toast Cubes ($8) and dip clearly have the upper hand. Despite their larger size, the cubes are nicely buttered and therefore moist to the core; the dip, made from milk tea powder with coconut cream, is thick enough to cling without dripping, almost like a custard. The coconut cream is content to be the soothing base for the tea’s herbal notes.

Just so we’re clear how giant those giant tiger prawns are. 3 to the kilogram.

The quality of Cha Thai’s food is not just the result of old recipes, but also of plenty of effort. Seafood is sourced locally from our own kelongs for freshness; and everything, from the crab roe dip to the milk tea sauce, is made in house. Knowledge is key here - knowledge of traditions which still have not made an appearance in Singapore, such as the ubiquity of nam prik, or the ‘right’ method of adding acidity to a pad Thai (not solely limes, it turns out, but also unripe green mangoes for a more varied pinch).

But pride is crucial too - from what Leah says about her family back home, she hardly needs to come down to Singapore and sweat it out in the local F&B scene. It was passion that first led her to a culinary school in France (where she met the head chef), and then set up in Singapore, first at Loaves Me in the SMU campus, then here at Cha Thai. This determination to run a restaurant does show, along with portions so generous you should always come with friends. At some point in the meal, picking up on the whole royal palace theme, one of the fellow writers asks if this is a meal fit for a prince.

‘Well, not a prince or king,’ she says. ‘But maybe if you were a general…’

Me, I can’t imagine mounting an elephant and defending the kingdom after a meal like this. But getting on the train and bringing friends out to Cha Thai, that I can see myself doing.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette.


Cha Thai
82 Telok Ayer Street
Singapore 048467
Phone: +65 66363696
Facebook
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon - Sat: 11am - 10pm
(Closed on Sun)

Direction:
Alight at Telok Ayer MRT. Take Exit B. Cha Thai is on your left, across Telok Ayer Street.
Journey time about 3 minutes. [Map]

Sweet Salty Spicy @ The Rail Mall

Sweet Salty Spicy belongs to the same owner of Cafe Epicurious at The Rail Mall that serves delish Thai cuisine. Both restaurants are located adjacent to each other and you exactly can sit on either restaurants and order from both menu.

Tasting Platter 4.2/5

We started the lunch with a Tasting Platter ($26). Interestingly on Sweet Salty Spicy menu there is a street hawker food section and the tasting platter allows one to have a choice of 4 street hawker food. We have a selection of Crispy soft shell crab with chilli jam and lemongrass dressing ($13), 'Miang' of prawns and pomelo on betel leaves with a palm tamarind dressing and crispy garlic ($3.50), Crispy rice cakes with a warm chicken and prawn chilli dip ($10) and Traditional prawn and vegetable rice rolls with a sweet tamarind dressing & crispy garlic ($6). The perfect platter to taste the local fare of Thailand.

My favourite of the tasting platter was the 'Miang' of prawns and pomelo on betel leaves with a palm tamarind dressing. This a very unique street hawker food that I have never tried before. It was full of flavours and textures. Even the betel leaves were grown locally at the back of the kitchen.

Greem Mango Salad 4.2/5

The Green Mango Salad ($9/$14) is a must order starter for me whenever I visit a Thai restaurant. At Sweet Salty Spicy, the green mango salad even comes with crispy salmon topped with cashew nuts and chilli lime dressing. The salad if not done properly can be too spicy or sourly but the green mango salad here is beautifully balanced.

Phat Thai 4.5/5

Being to Thailand numerous time, I still have not come across a restaurant that wok up a plate of authentic Phat Thai. Eventually I stopped ordering the dish outside Thailand. I have to take back my words after I tried the Phat Thai ($12) at Sweet Salty Spicy. The stir fried Thai rice noodles with chicken, peanuts and bean shoot blown me away. No wonder Maureen insisted that I must try their it.

Hot and Sour Soup 4/5

The Hot and Sour Soup ($12) came with big fresh prawns, straw mushrooms and aromatics. We like the spiciness of the soup but the soup could be a bit more sour.

Deep Fried Silken Tofu 4/5

The Deep Fried Silken Tofu ($18) was indeed smooth and silky in texture. I actually felt that the fresh crab and minced pork filling was not really necessary. The tofu itself was already delish.

Curry Triplets 4.2/5

Like the street hawker food if you can't decide which curry dish to try, you can go for the Curry Triplets ($18/$24) which includes jasmine rice. We have the Roast Duck Red Curry with seedless grapes and fried shallots ($10/$14), Green Curry Baby Snapper with apple eggplants and holy basil ($10/$14) and Jungle Curry Scallops and Prawns with long green beans and sweet Thai basil ($12/$17). I could not decide which curry was my favourite because they were all as good with their own characteristic.

Black Sticky Rice 4/5

Wrapping up lunch with the Black Sticky Rice ($7) with caramelised coconut flakes and coconut cream. Love the caramelised coconut flakes giving it a new dimension in texture and enjoyment.

Thank you Sweet Salty Spicy for the invitation.


[CLOSED]
Sweet Salty Spicy
The Rail Mall
392/394 Upper Bukit Timah Road
Singapore 678046
Tel: +65 68772544
Website: http://www.sweetsaltyspicy.com.sg
Nearest MRT: Chua Cho Kang (NS Line), Bukit Batok (NS Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 5pm - 10pm
Sat-Sun: 9am - 4pm, 5pm - 10pm

Direction:
1) Alight at Chuoa Cho Kang MRT station. Walk to Chua Cho Kang Bus Interchange. Take bus no. 67. Alight 13 stops later. Walk about 170 metre to destination . Journey time about 22 minutes.

2) Alight at Bukit Batok MRT station. Walk to bus stop opposite Blk 628 (Stop ID 43411). Take bus no. 178. Alight 8 stops later. Cross the road and walk about 160 metre to destination. Journey time about 18 minutes.