The Masses @ Arcade The Capitol Kempinski - Celebrates The Festive Season with 7-Course Chef Menu Priced at $68.90 per pax

The Masses is ringing in the festive season with a playful, French-Asian inspired Christmas and New Year menu that showcases Chef Dylan’s signature flair for bold flavours, familiar comforts, and unexpected twists. We were invited to preview the 7-Course Chef Menu (from $68.90 per pax) and their seasonal beverages. What unfolded was a lively mix of colours, textures and creative pairings that will spark conversation around the table.

The Jingle Juice and The Grinch 3/5

We began with two festive drinks created specially for the season - The Jingle Juice and The Grinch. The Jingle Juice ($7.90/glass or $17.90/jug) is a refreshing cranberry-apple mocktail brightened with lime and mint. It tastes exactly as cheerful as it looks, making it an easy pick for non-alcohol drinkers. The Grinch ($18/glass or $49.90/jug), on the other hand, is a melon-liqueur and Prosecco cocktail that arrives in a gorgeous sparkling green. Visually enticing, though we found the flavour slightly muted compared to its vibrant appearance.

Home Made “Rainbow” Brioche 4/5

Louis Oyster 3.8/5

Gougeres 3/5

The meal opens with a trio of breads and snacks, and the standout for us was the Home Made “Rainbow” Brioche, which came warm, crusty, and beautifully speckled with pecans and prunes for added dimension. Slightly dense but very satisfying, especially when paired with the accompanying umami butter.

The Louis Oyster, topped with Bloody Mary, lime and a rim of smoked chilli salt, brings acidity and spice, though subtly. The Gougeres, stuffed with black truffle and finished with melted comté and kumquat, were adorable and aromatic, but flavour-wise leaned milder than expected.

Wagyu Beef Tartare 3.5/5

Kawaebi Pasta 4.2/5

Foie Gras 4.2/5

Among the four starter options, our table sampled three. The Wagyu Beef Tartare surprised us with the clever addition of nashi pear, which added crunch and gentle sweetness to balance the beef. The Kawaebi Pasta was easily the most memorable, packed with “prawn mee” umami thanks to Penang laksa prawn stock, minced pork, confit lemon, kawaebi shrimp and tiger prawn. What the menu didn’t mention but elevated the dish tremendously was the pork lard hidden within.

If you want something indulgent, the Foie Gras (+$15) is a worthy upgrade. Generously portioned, luscious and beautifully complemented by cranberry mostarda, petite apple and poultry jus.

Duo Irish Duck 3.8/5

Halibut 4/5

We continued with all three main options. The Duo Irish Duck features a flavourful confit portion and a tender duck breast, which is slightly gamey for my palate but still well-executed. The carrot-tangerine purée was bright, though the purple cabbage purée felt less cohesive, and we ultimately preferred the duck enjoyed on its own.

The Halibut was the favourite among us! A moist, clean-tasting fillet sitting atop a luxurious shellfish fondue hidden underneath. Elegant, balanced and something I would return specifically to order.

Wagyu Petite Tender 4/5

For beef lovers, the Wagyu Petite Tender (+$15) is a satisfying upgrade. The meat is fork-tender, but the true scene-stealer is the much-talked-about potato pavé that we absolutely couldn’t get enough of. While the miso aubergine purée added depth, it didn’t particularly enhance the wagyu itself.

Blood Orange Granita 3.8/5

A refreshing interlude arrives before desserts: the Blood Orange Granita, which reminded us of a refined take on mango-pomelo dessert. The combination of mango sorbet and pomelo works as a bright palate cleanser after the richer courses.

Chestnut Crème Caramel 3/5

Truffle & Tulakalum 3/5

There are two dessert choices. The Chestnut Crème Caramel brings together chestnut ice cream, gingerbread spice and spiced honey under a crème brûlée. Individually, each element is enjoyable, but together the flavours didn’t harmonise as well as expected.

The Truffle & Tulakalum is undoubtedly unique, with a heavy focus on truffles. The truffle ice cream, however, was a touch oily, likely due to truffle oil, but the Valrhona dark chocolate ganache and mousse were rich and well executed.

In true Chef Dylan fashion, the festive menu is creative, bold and peppered with unexpected pairings that make dining here a lively experience. While not every component landed perfectly for us, the menu offers variety, value and conversation-worthy dishes especially for festive gatherings with friends and loved ones.

Aside from the 7-Course Chef Menu, diners can also opt for a 10-Course Communal Menu ($68.90 per pax, min. 3 pax) and a 2-Course Lunch Menu (from $30.90 per pax) if you’re planning a daytime get-together.

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


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm
Sun: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Gilmore & Damian D'Silva @ National Gallery Singapore - A Restaurant That Pays Tribute to The Grandfather of Renowned Chef Damian D’Silva

Housed within the historic former Supreme Court wing of the National Gallery Singapore, Gilmore & Damian D'Silva is Chef Damian D'Silva's most personal project to date — a heartfelt homage to his grandfather, Gilmore D'Silva, who shaped his values, palate, and lifelong mission to preserve Singapore's heritage cuisine. The premium-casual concept by OUE Restaurants showcases heirloom Eurasian recipes dating back over two centuries, alongside Chinese dishes inspired by Grandad's home cooking. More than just a restaurant, it is Chef Damian's continuation of storytelling through food, expressed with traditional methods, soulful flavours, and the gentlemanly hospitality passed down through generations.

Teochew Ngoh Hiang 4.2/5

The Teochew Ngoh Hiang ($16) is a standout starter, wrapped in caul fat and deep-fried to a satisfying crisp. The filling is generous, featuring prawns, crab, minced pork, pork liver, mushrooms, and water chestnuts, seasoned with a fragrant house-blended five-spice. Paired with chuka chilli and sweet sauce, each bite delivers an elevated take on this familiar Teochew favourite.

Nourishing Chicken Soup in Coconut 4.2/5

A comforting bowl with a meaningful backstory, the Nourishing Chicken Soup in Coconut Husk ($28) was created by Chef Chit Pang in honour of his grandmother. Steamed with an aromatic medley of Chinese herbs (red dates, goji berries, codonopsis root, licorice, Solomon's seal, cordyceps flower, and Chinese yam), and free-range GG Poulet chicken, the broth is finished with coconut water and Hakka yellow wine. The result is a light yet flavourful soup, subtly sweet from the coconut, and served with a robust housemade chilli sauce of soy, garlic, and chilli.

Pesce Assa 4.2/5

The Pesce Assa ($26) features Korean seerfish grilled with sambal and wrapped in banana leaf. Using Gilmore's recipe, the fish is well chosen for its firm texture and ability to carry the sambal's richness. Grilled over charcoal, the dish is aromatic and smoky, finished with coriander and sliced chillies for brightness.

Ambiler Kachang 4.8/5

A staple from Chef Damian's childhood, the Ambiler Kachang ($18) impresses with its tangy, appetite-whetting profile. Long beans are stir-fried with salted fish, a nod to the dish's humble origins as an economical household dish. Tamarind from Indonesia gives the dish its piquant edge, making it especially effective alongside richer plates. Easily one of the most memorable dishes of the meal.

Cowdang 4.5/5

The Cowdang ($22) is a nearly forgotten Kristang dish of stewed coconut prawns. Wild-caught Ang Kar prawns are simmered with a fragrant paste of ginger flower, ginger, garlic, and green chillies. Finished with coconut milk, the dish is creamy without being heavy, highlighting the sweetness of fresh seafood. A compelling revival of a heritage recipe at risk of fading from memory.

Christmas Debal 4.5/5

A Kristang festive classic, the Christmas Debal ($48) transforms the tradition of cooking with Christmas leftovers into a hearty, flavour-packed stew. At Gilmore, the curry comes with smoked ham, bacon bones, roast pork, and chicken, accompanied by homemade vegetable achar and sliced baguette. Tart, spicy, and robust, this is comfort food with deep cultural resonance.

Sugee Cake with Chantilly 4.5/5

Made using Gilmore's heirloom recipe, the Sugee Cake with Chantilly ($18) is a must-order. Semolina is soaked overnight in butter, then creamed with toasted almonds, brandy, and flour. Baked to a golden crumb, it is rich, aromatic, and indulgent without being cloying. The accompanying chantilly adds a gentle lift.

Singapore Heritage Kuehs 4.2/5

The Singapore Heritage Kuehs ($8 for 6 pcs / $16 for 12 pcs) feature a rotating assortment of handcrafted kuehs made fresh in-house. Expect familiar favourites such as Kueh Kosui, Kueh Salat, Kueh Ku, Kueh Bingka, Pulut Bingka, and Sarang Semut. A nostalgic, well-executed way to end the meal.

Gilmore & Damian D'Silva is more than a restaurant. It is a living tribute to ancestral wisdom, culinary heritage, and the intergenerational bond. With a well-curated menu of Eurasian and heritage dishes prepared with traditional techniques, it offers diners a rare taste of Singapore's past, reimagined with heart and intention. A must-visit for heritage cuisine lovers and those seeking a dining experience rooted in story, craft, and soul.

Note: This is an invited tasting.


Gilmore & Damian D'Silva
National Gallery Singapore
1 St Andrew's Road
#01-02/03
Singapore 178957
Tel: +65 9710 0237
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is around 5 minutes. [Map]

Rang Mahal Restaurant & Bar @ Naumi Hotel Singapore - Relocate and Rebrand to Its Root as A Family-Run Restaurant

Rang Mahal has found a new home at Naumi Hotel Singapore, now established as Rang Mahal Restaurant & Bar. This marks an evolution for the brand after a remarkable 54-year culinary journey, from its beginnings as a family-run restaurant at the Imperial Hotel to its long-standing presence as a modern Indian fine dining destination at Pan Pacific Singapore from 2000 to 2025. The refreshed concept brings together the best of North, South, and coastal Indian cuisines, while also spotlighting some of the family recipes that add a personal touch to the dining experience.

Khakra & Chutney Dips 5/5

Appetisers set the tone beautifully, offering bold flavours wrapped in comfort and nostalgia. A much more exciting alternative to the traditional papadum, the Khakra & Chutney Dips ($10) features crisp Gujarati-style crackers made with wholemeal flour and aromatic spices, paired with three homemade chutneys — tangy mint, sweet mango, and spiced mustard yoghurt. Nutty and spice-forward, the trio of chutneys enriched every bite with a punch of flavours.

Maa's Chilli Cheese Pakoras 4.5/5

A family recipe from the mother of the Director and second-generation owner, Maa's Chilli Cheese Pakoras ($18) features green chillies stuffed with cheddar and cream cheese, battered in spiced gram flour, then fried to golden perfection. The creamy, mildly sweet cheese filling mellowed the heat of the chilli, balanced by a refreshing mint-beetroot sauce.

Arshiya's Chowpatty Slider 3.5/5

Arshiya's Chowpatty Slider ($20), named after the founder's daughter in law and inspired by Mumbai's Chowpatty Beach, is a nostalgic street snack of spiced potato patties with onions, chilli powder, chaat masala, and cumin, sandwiched in buttery buns with tamarind and coriander spreads. The sweet-tangy tamarind imparted an unexpected, but welcoming tang to the slider.

Calcutta Pani Puri 4/5

Another quintessential Indian street food, Calcutta Pani Puri ($16), arrived as crispy puris that we had the joy to fill the golden shells ourselves with seasoned potatoes and tamarind-mint water before popping them into our mouths.

Non-Vegetarian Grill Platter 4.5/5

The Mains range from Grill Platters, Curries and Biryani. The Non-Vegetarian Grill Platter ($52) came sizzling with Tandoori Chicken Tikka, Tiger Prawns, and Lamb Seekh Kebab. The meats were well-marinated and tender, flavourful without being overly salted. The Lamb Seekh Kebab, in particular, stood out for its balance of spice and succulence, offering a well-rounded bite.

Kokan Fish Curry 4.5/5

For a taste of coastal Maharashtrian cuisine, the Kokan Fish Curry ($28) was a highlight, featuring moist seabass simmered in a coconut-based Konkani masala, with kokum adding a gentle tang. While the curry was well-balanced, a slightly stronger dose of kokum would have enhanced the dish's brightness.

Old Delhi Butter Chicken 3.5/5

A perennial favourite, the Old Delhi Butter Chicken ($30) featured tandoor-roasted chicken simmered in a rich tomato and fenugreek gravy, finished with cream. While the chicken was perfectly tender, the sauce leaned a touch too creamy and sweet, as I would prefer it to be more savoury.

Hyderabadi Lamb Biryani 3.5/5

Garlic Naan 3/5

The Hyderabadi Lamb Biryani ($30) was fragrant and flavourful, with the rice beautifully cooked and each grain distinct. However, some lamb pieces were slightly dry. The dish paired wonderfully with Burani Raita ($16), a yoghurt spiked with dehydrated garlic, which also complemented the Garlic Naan ($16); however, the naan could be fluffier.

Nani's Lychee Kulfi 5/5

Dessert was Nani's Lychee Kulfi ($16). The homemade kulfi, cut into cubes and laced with bits of lychee for added texture, had well-balanced sweetness and a lingering lychee aroma. Rang Mahal is indeed a brand that has truly stood the test of time.

Its new location and refreshed concept have opened the doors to a broader audience, allowing more diners to experience its enduring charm and refined Indian cuisine. Reservations are recommended via https://www.rangmahal.com.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.


Rang Mahal Restaurant & Bar
Naumi Hotel Singapore
Level 1
41 Seah Street
Singapore 188396
Tel: +65 9667 4244
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 10pm
Sun: 12pm - 230pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road. Walk down North Bridge Road towards Seah Street. Turn right onto Seah Street. Walk down Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Turn right and walk down Beach Road. Turn left onto Seah Street. Walk to destination. Journey time about 5 minutes. [Map]

Alice Boulangerie @ Raffles City - Bakery by Day, Cosy Dinner Spot by Night

Alice Boulangerie has embarked on an exciting new chapter with the opening of its charming new outlet at Raffles City, designed to be a bakery by day and a cosy dinner spot by night. Featuring a refreshed all-day dine-in menu alongside a brunch selection, guests can look forward to hearty, deeply comforting dishes that uphold the high quality Alice Boulangerie is known for. The outlet also debuts the new bakery concept Fine Crumbs, which operates until 5:30pm and offers a delightful range of 25 creative types of sweet and savoury buns that appeal to both the eyes and the taste buds.

Tiger Prawn Toast 4.2/5

We started our dinner with the Tiger Prawn Toast ($22), where chopped tiger prawns are tossed in a creamy blend of Dijon mustard, mayo, yoghurt, and a dash of Tabasco, then generously layered over airy and soft house-made brioche toast.

Beef Tongue Skewers 4.2/5

A unique starter would be the grilled Beef Tongue Skewers ($22), which is charcoal-grilled with an ale glaze, then topped with green harissa and crispy chicken skin. There’s also a little hint of spiciness that adds an interesting kick to the dish.

Hokkaido Scallop Crudo 4.5/5

The Hokkaido Scallop Crudo ($24) was a standout, featuring sashimi-grade Hokkaido scallops dressed in a zesty ponzu, drizzled with laksa leaf oil, and served with julienned Thai green mango and red chilli to round off this bright and refreshing appetiser.

Grilled Spring Chicken 4.5/5

Honestly, between the two main courses we tried, we couldn't decide if we liked the chicken or the fish more because both are excellent and worth ordering. The Grilled Spring Chicken ($48) was very impressive for how tender and juicy it was. The meat is definitely not dry at all! A whole baby spring chicken is marinated overnight in an aromatic achiote pepper glaze and spice blend, then charcoal-grilled till perfection with a hint of smokiness. It's served with charred broccolini on the side, and also comes with two sauces: a garlic aioli and a sambal cincalok that is super addictive! It's quite a large portion, so this is good for sharing.

Aqua Pazza 4.5/5

The Aqua Pazza ($39) is equally good, featuring seared, flaky smoked black cod in a tangy tomato sauce brimming with black olives, pearl onions, capers and cherry tomatoes. If you enjoy puttanesca sauce, you will love this. There are also deep-fried fish strips reminiscent of childhood cuttlefish snacks.

We also got to try some of the buns from Fine Crumbs, where each bun is crafted with premium Japanese flour using the traditional Yudane method, which locks in moisture to create a soft, chewy texture. The dough undergoes a slow 12-hour natural fermentation, free from artificial additives or bread improvers, allowing flavours and structure to develop gently and naturally. From fermentation to proofing, every step is meticulously monitored to achieve the perfect light, airy crumb.

Mentaiko Prawn Bun 4/5

We tried two of the savoury buns, starting with the Mentaiko Prawn Bun ($5.2), a charcoal bun stuffed with chopped tiger prawns and tobiko, tossed in creamy mentaiko mayo, and paired with a refreshing purple cabbage slaw and a tomato slice for crunch and balance.

Bulgogi Beef Bun 3.8/5

Next was the Bulgogi Beef Bun ($5.7), where tender, marinated beef in a savoury-sweet glaze, paired with red and green chilli, roasted sesame and purple cabbage, all nestled in a soft, golden corn bun. Finished with a touch of mustard mayo, this hearty bun delivers familiar Korean-inspired flavours.

Black Sesame Peanut Mochi Bun 4/5

For the sweet buns, the Black Sesame Peanut Mochi Bun ($4.8) is a soft black sesame bun filled with rich black sesame paste and chewy mochi, topped with a generous coating of fragrant ground peanuts. It’s quite an interesting bite that honours local favourites.

Matcha Nama Chocolate 4.2/5

Matcha Nama Chocolate Bun ($6.5) is a green, fluffy matcha bun dusted with matcha powder and filled with a thick slab of luscious matcha nama chocolate and light mascarpone cream. This is great for the matcha lovers. I liked it a lot.

With 25 interesting flavours on the menu, we're definitely keen to come back and try more! Some of the other savoury buns that caught our eye include the Charred Corn Bun, Big Brekkie Bun with roasted bell pepper, scrambled egg and streaky bacon, Truffle Portobello Bun, Pesto Chicken Bun, and the Croque Monsieur Bun.

As for the sweet treats, the Strawberry Milk Loaf, Yuzu Meringue, and Chocolate Banana Tart are high on our list! Do note that Fine Crumbs Bakery only operates until 5.30pm, after which they focus on serving their dine-in menu and wine list.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Alice Boulangerie
Raffles City
252 North Bridge Road
#01-22A
Singapore 179103
Tel: +65 8083 5315
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Thu: 930am - 1030pm
Fri-Sat: 930am - 11pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination (facing Raffles Hotel). Journey time about 3 minutes. [Map]