TUX Bar & Lounge @ Carlton Hotel Singapore - Newly Crafted Afternoon High Tea Set at $39 Per Pax

TUX Bar & Lounge, located within Carlton Hotel Singapore, is a short walk from Bras Basah and City Hall MRT stations. This stylish lounge offers a cosy setting for intimate gatherings and features various promotions, including Happy Hour (4 to 7 pm daily) and Ladies' Night (4 to 11 pm on Wednesdays).

Most recently, TUX introduced its new Afternoon High Tea Set, which is also available at Tuxedo Cafe & Patisserie on weekends from 1 to 4 pm. Guests can enjoy it in the lounge or the newly opened alfresco dining area.

Afternoon High Tea Set 4/5

The set is priced at $39 per person (minimum two diners) and includes a curated mix of handcrafted sweet and savoury delights paired with coffee or tea. For a touch of indulgence, diners can opt for two glasses of Elderflower Gin Fizz or Pol Remy Excellence at $108 for two. These alcoholic options are also available à la carte at $22 per glass.

With six coffee and tea options available, we opted for the Elegant Earl Grey and Acai Berry Pomegranate & Vanilla.

We tucked into the tea, starting with the savoury tower. It included a decent range of Mushroom Quiche, Tuna Sandwich, Egg Mayo Croissant, and Fruity Avocado & Honey Walnut Coulis.

Traditional English and Raisin Scones were also included, accompanied by classic clotted cream, strawberry, and blueberry yuzu jam.

The highlight of the sweets tower was the Tuxedo Signature Cake, which changes regularly. During our visit, we had the Kumquat Hazelnut - a crisp-based dessert filled with rich, nutty chocolate that carried a tangy touch.

Other sweets included Handcrafted Bonbon, Mini Honey Apricot Pistachio, Pina Colada Verrine, Mini Matcha Financier with Yoghurt Cream, Blueberry Cheese Tartlet, and Chocolate Raspberry Verrine.

While the rest of the selection was pleasant, we found the Mini Matcha Financier’s matcha flavour milder than expected.

Combo Platter Selection 4.2/5

Additionally, we sampled the Combo Platter Selection ($38) from the bar’s à la carte menu, ideal for 2 to 3 diners. It featured chicken satay, prawn cakes, fish fingers, marmite chicken wings, and pork skewers.

Though initially had no expectations, we were pleasantly surprised by the piping-hot, well-executed items. Our favourites were the tender chicken satay and juicy pork skewers.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


TUX Bar & Lounge
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8839
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Nearest MRT: Bras Basah (CC Line), City Hall (EW, NS Line)

Opening Hours:
Sun-Thu: 4pm - 2am
Fri-Sat: 4pm - 1am

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah road. Turn left and walk down Bras Basah Road. Walk to destination. Journey time about 5 minutes. [Map]

The Peninsula Excelsior Singapore, A Wyndham Hotel - Bringing Joy and Prosperity with a Curated Festive Menus

For this Chinese New Year, The Peninsula Excelsior Singapore, a Wyndham Hotel, has curated festive lunch and dinner menu sets available from 8 January to 12 February 2025. The selection features signature dishes crafted to bring joy and prosperity to your table.

"Everlasting Prosperity" Yu Sheng 4/5

We began with the "Everlasting Prosperity" Yu Sheng with Smoked Salmon and Crispy Fish Skin, a refreshing dish enhanced by subtle kaffir lime leaves and a delightful crunch from the crispy fish skin.

Fish Maw Soup 4/5

The next course, Fish Maw Soup with Crab Meat and Conpoy was flavorful and well-balanced, boasting just the right consistency.

Steamed Ginseng Chicken 5/5

One of the standout dishes was the Steamed Ginseng Chicken. The chicken was incredibly tender, and the nourishing ginseng broth was both comforting and aromatic.

Baked Prawns with Buttermilk & Pumpkin Purée 4/5

The Baked Prawns with Buttermilk & Pumpkin Purée are allured by their vibrant colours and garlicky aroma. While the prawns were slightly overcooked, the creamy and tangy buttermilk-pumpkin sauce elevated their texture, making them finger-licking good.

Steamed Marble Goby with Superior Soya Sauce 4.5/5

Braised Abalone with Chinese Mushroom & Broccoli 4/5

Two classic dishes followed: Steamed Marble Goby with Superior Soya Sauce and Braised Abalone with Chinese Mushrooms and Broccoli. The fish had a pleasingly firm texture, its natural sweetness beautifully complemented by the savoury soya sauce. The abalone dish was also well-executed, providing a rich and elegant touch.

Fried Fragrant Rice Wrapped in Lotus Leaf 5/5

My favourite was the Fried Fragrant Rice Wrapped in Lotus Leaf — arguably the most memorable lotus leaf rice I've had. The umami-packed sausages appeared to have their casing removed, making them easy to chew and mix seamlessly with the rice. Each bite delivered a symphony of savoury, smoky, and umami flavours.

Chilled Mango Cream 4/5

Dessert was a refreshing Chilled Mango Cream with Aloe Vera, Strawberry, and Pearl Sago. Its sweet and tangy profile rounded off the meal perfectly.

Prosperity Menus (Available from 8th January to 12th February 2025):
From $688++ per table (For 6 persons) to S$1,188++ per table (For 10 persons)
Reunion Dinner Menu (Available only on 28th January 2025) only three signature sets from the Prosperity Menu will be available to celebrate the traditional Reunion Dinner.
Reservations are open from 6th January to 12th February 2025. Please contact 6416 1231

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


The Peninsula Excelsior Singapore, A Wyndham Hotel
Peninsula Shopping Complex Singapore
5 Coleman Street
Singapore 179805
Tel: 6337 2200
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Nearest MRT: City Hall (EW Line)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to traffic junction of North Bridge Road and Coleman Street. Cross the road and turn right onto Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]

Asia Grand (亚洲金阁) @ Fairmont Hotel Singapore - Experience the Passion and Heritage of Cantonese Cuisine

Located at Fairmont Hotel Singapore, Asia Grand (亚洲金阁) is a celebrated dining destination renowned for its exquisite Cantonese cuisine, notably its legendary Peking Duck. With glowing recommendations from food enthusiasts, I finally made my way there for a weekday dinner with fellow foodie friends.

Double Boiled Apple Soup with Fish 4.5/5

The meal began on a heartwarming note with the Double Boiled Apple Soup with Fish ($75). This comforting broth was a revelation — it was my first time experiencing such a unique combination. While the solid ingredients tasted mild, their essence had been beautifully infused into the soup, resulting in a rich and flavourful dish. It was so delightful that I couldn't resist having three bowls.

Roasted Australia Quail 4.5/5

Finding quail on the menu of a Chinese restaurant is a rarity, which made the Roasted Australia Quail a delightful surprise. The quail was roasted to perfection, with its skin crisp and golden, while the meat retained a juicy tenderness. The execution was spot on, making it a standout dish.

Crispy Peking Duck 4.8/5

Asia Grand’s Crispy Peking Duck ($108) lived up to its stellar reputation. The duck was expertly roasted, delivering a thin, crackling skin that was a delight to wrap in soft egg crepes with hoisin sauce. The presentation and precision in slicing the duck elevated the entire experience.

Peking Duck 2nd Serving - Stir Fried Diced Duck with Lettuce 4.8/5

For the second serving of the Peking Duck (an additional $20), we opted for the Stir-Fried Diced Duck with Lettuce, a refreshing take on enjoying the leftover duck meat. Served as a wrap, this dish provided a lighter, herbaceous contrast to the richness of the first course.

Portuguese Style Baked Scallop with Prawn 4.2/5

The Portuguese Style Baked Scallop with Prawn ($18/pc) was a showstopper among the contemporary offerings. The sweetness of the scallop and prawn paired harmoniously with the creamy, cheesy sauce, delivering an indulgent and satisfying finish.

Homemade Mushroom Beancurd with Sesame & Crab Meat 4.5/5

Another highlight was the Homemade Mushroom Beancurd with Sesame & Crab Meat ($20). Topped with a sesame crust, the silky tofu offered a delightful crunch and nutty aroma. Coupled with sweet, succulent crab meat, the dish exuded elegance and finesse.

Steamed Fresh Pa Ting with Minced Ginger 4.5/5

A must-try for seafood lovers, the Steamed Fresh Pa Ting with Minced Ginger (market price) showcased the fish’s natural fattiness and richness. The minced ginger and light soy sauce complemented the tender fish, enhancing its flavour profile without overpowering it.

Slow Cooked Claypot Rice with Preserved Meat 4.5/5

Ending the savoury courses was the comforting Slow Cooked Claypot Rice with Preserved Meat ($18/pax). Fragrant and well-tossed in superior soy sauce, the rice itself was a treat. However, the preserved meats — Lap Cheong, Cured Duck, Yun Chang, and La Rou — took the dish to new heights, adding layers of umami and savoury richness.

Sweeten Almond Cream with Peach Gum in Young Coconut 4.8/5

For dessert, we enjoyed the Sweetened Almond Cream with Peach Gum in Young Coconut ($16). This warm, velvety treat was infused with subtle coconut notes, creating a harmonious blend of nutty and tropical flavours. The peach gum added a luxurious touch, making it a perfect ending to the meal.

Asia Grand offers a sophisticated dining experience with its masterful execution of Cantonese classics and innovative touches. Whether it's their famed Peking Duck or the indulgent Portuguese Baked Scallops, each dish is crafted with precision and care. Asia Grand is a must-visit for anyone seeking authentic Cantonese cuisine in Singapore.

Note: This is an invited tasting.


Asia Grand Restaurant (亚洲金阁)
Fairmont Singapore
252 North Bridge Road
#03-22B
Singapore 179103
Tel: +65 6887 0010
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at City Hall MRT station.

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in Prosperity and Luck in the Year of the Snake

Celebrate the Lunar New Year in style at 藝 Yì by Jereme Leung, where tradition meets luxury. Choose from various carefully curated menus with signature dishes that symbolise prosperity, good fortune, and happiness. With its elegant atmosphere and impeccable service, Yì by Jereme Leung is the perfect place to gather with loved ones and usher in the Lunar New Year with a banquet of unforgettable flavours.

We were treated to the Opulence Set Menu ($258++ per person, minimum of 2 persons), a sumptuous array of festive delicacies inspired by the rich culinary traditions of various regions across China. The menu showcases an array of premium seafood, including abalone, succulent lobster, fresh fish, and more, each prepared with the utmost care to highlight their natural flavours. Each dish is beautifully presented in a communal style and then portioned into individual servings for each guest to enjoy.

Yu Sheng 3.8/5

No Lunar New Year celebration is complete without the time-honoured tradition of Lo Hei, and this year’s creation is the Prosperity Yu Sheng with Abalone, Spanish Iberico Ham, Honey Melon Slices, and Chef Jereme’s Signature Yunnan Rose Dressing. The delicate abalone is complemented by Spanish Iberico ham, while the sweet, crisp honey melon slices provide a refreshing contrast to the dish. The signature Yunnan rose dressing adds a fragrant, floral touch to bring all the flavours together. With its vibrant, festive presentation, this Prosperity Yu Sheng offers a wonderful start to the celebrations.

Sea Cucumber, Poached Squid, Roasted Duck 3.5/5

The next dish is a beautifully presented trio of appetisers. The Sea Cucumber with Shrimp Oil and Garlic has a subtle brininess enhanced by shrimp oil and garlic. The Poached Squid is quite tender, complemented by a fragrant ginger and scallion sauce, together with black moss and enoki mushrooms. Finally, the Roasted Duck with Tangerine Peel is smoky and savoury, although the citrus was quite subtle.

Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup with Abalone 4.8/5

The Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup is a nourishing bowl of comfort, served with its own warmer. The broth, the result of hours of careful simmering, is infused with the natural sweetness of wild red mushrooms and the umami of dried scallops. Fish maw, renowned for its health and wellness benefits, adds a silky bite to the soup. Each spoonful offers a satisfying and rejuvenating experience.

Braised Pork Knuckle & Sun-dried Oyster with “Fa Choy” Black Moss 4.2/5

The dish of Braised Pork Knuckle & Sun-Dried Oyster with Fa Choy (black moss) is both great tasting and has auspicious connotations. Slow-braised to perfection, the pork knuckle has a rich, melt-in-the-mouth texture and a tasty savoury sauce. Sun-dried oysters are known for their briny sweetness and prized as a symbol of good fortune, while the "fa choy" (black moss) brings an earthy, slightly sweet flavour.

Steamed Spotted Garoupa 4.8/5

The Steamed Spotted Garoupa with Chicken Essence, Luffa Melon, Cured Meat, and Shao Xing Wine is cooked to bring out the delicate flavours of the fish and showcase just how fresh it is. The flesh is firm and flaky, and the addition of chicken essence and Shao Xing wine enhances the taste and aroma of the dish beautifully. This was my favourite dish of the evening!

Steamed Green Asian Lobster with Yellow Pepper Sauce 4.5/5

The Steamed Green Asian Lobster with Yellow Pepper Sauce was truly impressive, featuring half of a generously sized lobster. The lobster itself was wonderfully sweet and tender, perfectly complemented by the vibrant yellow pepper sauce. The sauce added a bold, piquant kick, balancing the rich, savoury flavours of the lobster with a good amount of spice, resulting in a deliciously memorable dish.

Hong Kong-style Macaroni filled with Cuttlefish Paste 4.2/5

As we all know, the final main dish of a Chinese banquet typically features a staple to end the meal on a satisfying note, such as rice or noodle. However, the Chef took a creative twist with this course, serving up Hong Kong-style Macaroni filled with cuttlefish paste, minced meat, black moss, cheese, and fresh basil. This dish is a playful deviation from the traditional, blending familiar Chinese ingredients with a Western-inspired touch. The macaroni is presented almost like little toadstools, which adds a whimsical presentation to the dish. Whilst this dish strays from the usual Chinese banquet offerings, I found it quite enjoyable.

Double-boiled Superior Bird’s Nest with Almond Cream & Egg White 4.5/5

We all agreed that this Double-boiled Superior Bird’s Nest with Almond Cream & Egg White dessert was fantastic. The fresh almond cream was exceptionally fragrant and velvety smooth, offering a delicate, nutty sweetness that went so well with the silky texture of the bird’s nest. The egg white added a light, airy quality to the dish, creating a gentle contrast to the richness of the cream.

Steamed Red Date “Nian Gao” and Homemade “Yuan Bao” Water Chestnut Cake 3.5/5

The Steamed Red Date "Nian Gao" and Homemade "Yuan Bao" Water Chestnut Cake with Nostoc Pearl is a delightful combination of tradition and symbolism. The "Nian Gao," a classic sticky rice cake, is infused with the natural sweetness of red dates, offering a rich and comforting flavour. The water chestnut cake, shaped like a gold ingot to symbolise prosperity and good fortune, is light and subtly sweet. The addition of Nostoc pearls provides a slightly crunchy texture. Best enjoyed with a pot of Chinese tea for a soothing conclusion to this rich and celebratory meal.

In conclusion, dining at 藝 Yì by Jereme Leung provides a wonderful experience to celebrate the Lunar New Year. Each course highlights the restaurant's dedication to culinary excellence and artistry. In addition to the set menus, 藝 Yì by Jereme Leung also offers a Lunar New Year 2025 à la carte menu, allowing diners the flexibility to choose their preferred dishes and create a personalised dining experience tailored to their tastes.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Yan (宴) @ National Gallery Singapore - Ring in the Year of the Snake with an Abundant Feast

With the Lunar New Year just around the corner, Yan (宴) at the National Gallery Singapore is ushering in the festivities with a spread of traditional Cantonese delicacies. Featuring six specially curated dine-in set menus priced between $138++ and $288++ per person, the restaurant also offers an extensive array of a la carte dishes and festive treats, ensuring something for every palate. Here's a glimpse of the celebratory dishes that set the tone for an auspicious and indulgent year ahead.

Kaleidoscope of Prosperity Yu Sheng in "Shun De" Style with Yellowtail Slices and Sakura Shrimps

The Kaleidoscope of Prosperity Yu Sheng ($128/$178) offers a refreshing take on the traditional festive favourite. Inspired by the "Shun De" style, this version features a vibrant mix of julienned vegetables, crispy fried vermicelli, and a savoury soy sauce-based dressing that sets it apart from the usual sweet iterations. Elevated with the addition of sakura shrimps, it delivers a delightful crunch and layered flavour, making it a standout choice for a prosperous Lunar New Year toss.

Braised Chicken and Pumpkin Broth with Fish Maw and Conpoy

The Golden Pumpkin Broth with Fish Maw and Conpoy was a highlight of the meal. This rich and creamy soup blends chicken broth with golden pumpkin puree, creating a velvety texture and a subtle sweetness. A generous piece of Hua Jiao (fish maw) adds a luxurious touch with its bouncy, firm texture, making every spoonful deeply satisfying.

Sauteed Australia Scallops with Asparagus and Black Truffle Sauce

The Sautéed Australian Scallops left a lasting impression with their impressive size and plumpness. Lightly seasoned and sautéed to perfection, the scallops were delicately coated in a fragrant black truffle sauce, complementing their natural sweetness. Served alongside poached asparagus and stir-fried capsicums, this dish is both visually appealing and deliciously balanced.

Steamed Soon Hock Fillet with Sliced Yunnan Ham and Black Mushroom, Seasonal Green

Fish symbolises abundance during the Lunar New Year, and the Steamed Soon Hock Fillet exemplifies this tradition. Deboned and meticulously arranged with Yunnan ham, shiitake mushrooms, julienned ginger, and carrots, the Soon Hock is steamed to tender perfection. The ham's subtle saltiness enhances the fish's natural sweetness, making this dish a standout addition to the festive menu.

Poached Chicken marinated with Chinese Wine and Conpoy

One of the most memorable dishes of the meal was the Poached Chicken steeped in a flavourful blend of Chinese herbs, hua tiao wine, hairy fig, conpoy, and yellow gardenia. The gardenia lends the chicken a natural yellow hue while infusing it with a distinct herbal aroma. The tender kampong chicken is further elevated by the subtle sweetness and fragrance of the wine, making this dish a favourite.

Braised South Africa Whole Abalone with Noodles and Superior Oyster Sauce

The luxurious Braised South African Whole Abalone served with noodles, and superior oyster sauce was a fitting final savoury dish. The 4-head abalone, braised to perfection, showcased a delightful combination of bouncy texture and rich flavour, while the noodles soaked up the oyster sauce beautifully, making for a satisfying and indulgent plate.

Chilled Roselle Flower Jelly with Barley, Deep-fried Sesame Balls

Dessert was a two-part affair, featuring the Chilled Roselle Flower Jelly with Barley and Deep-fried Sesame Balls. The roselle jelly provided a refreshing and slightly tangy contrast to the hearty meal, while the sesame balls, filled with pandan lotus seed paste and melon seeds, offered a chewy texture and nutty aroma, thanks to the toasted sesame seeds. This harmonious combination of flavours and textures was the perfect way to conclude the meal.

Yan (宴) has curated an array of celebratory menus that beautifully blend traditional Cantonese flavours with contemporary touches. The Kaleidoscope of Prosperity Yu Sheng, the velvety Pumpkin Broth, and the decadent Braised Abalone are just a few highlights that exude festive indulgence. For those seeking a memorable dining experience to welcome the Year of the Snake, Yan is sure to deliver an auspicious feast.

Note: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
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Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

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 destination. Journey time around 5 minutes. [Map]