Hill Street Chicken Rice Delights (禧街鸡饭) @ Peninsula Shopping Complex - New Chicken Rice Stall Hidden Inside A Shopping Mall

Chicken rice is one of those dishes that never really goes out of style, and there is always room for another stall to join the scene. One of the newer additions is Hill Street Chicken Rice Delights (禧街鸡饭), a newly opened stall tucked away inside Peninsula Shopping Complex. Beyond the usual Poached Chicken and Roasted Chicken, the stall also offers a wider selection including Fried Chicken Cutlet Rice, Salted Baked Chicken Rice and Nan Ru Fried Pork Belly, along with a variety of sides and braised items. So if you are dining with a group, there’s plenty to choose from.

We started with the Roasted Chicken ($19 Half Chicken), which came with beautifully glossy skin coated in a soy and honey glaze. The glaze delivers rich, concentrated savouriness with lovely caramelised depth, balanced by earthy, subtly sweet notes from the honey. Despite the glaze’s richness and the chicken skin, I found it surprisingly easy to eat without feeling overly greasy or heavy. More importantly, the meat underneath remained tender, juicy and succulent, making each bite satisfying without being too rich.

Roasted Chicken 4.2/5

The chicken is good, but I think the condiments really complete the experience. The Garlic-Chilli Sauce packs a fiery kick with a bright, garlicky punch, while the fresh Ginger-Scallion Sauce adds a more aromatic, refreshing lift. Even the Dark Soya Sauce is worth mentioning, with a thick, sweet and fragrant profile.

Of course, a good plate of chicken rice is never just about the chicken. The rice here is fragrant and fluffy, with the grains infused with chicken essence. They are moist, plump and glossy, with enough savoury depth to complement the sweet-savoury profile of the roasted chicken. Personally, I prefer my chicken rice grains with a slightly firmer bite, so I would have liked the texture a little firmer. But this is very much a matter of personal preference, and the rice itself has good flavour.

Poached Chicken 4.2/5

The Poached Chicken ($19 Half Chicken) was equally enjoyable, especially if you prefer something lighter and more straightforward. The meat was exceptionally tender, silky and succulent, with the flesh remaining moist and juicy without feeling undercooked. It has a clean, naturally sweet poultry flavour, with gentle poaching aromatics that enhance rather than overpower the chicken.

Between the two, I would probably alternate depending on my mood — the Roasted Chicken for something richer and more caramelised, and the Poached Chicken when I want to taste the chicken’s natural sweetness.

Mixed Organ 3.5/5

Braised Egg, Tofu, Beancurd 3.8/5

For those who enjoy chicken innards, the Mixed Organ ($3/$5) comes with both chicken liver and gizzard. The liver was soft and creamy, while the gizzard offered a firmer, slightly crunchy bite. It is a simple side but works well with the chicken rice, especially with a little chilli and dark soya sauce.

You can also add a selection of braised items to make your meal more substantial. We had the Braised Egg ($1), Braised Tofu ($1) and Braised Beancurd ($1.20). Of the three, the Braised Tofu stood out for me. It had a soft and silky texture and soaked up the savoury braising sauce nicely. Definitely one I would get again as a simple accompaniment to the chicken rice.

Oyster Sauce Vegetable 3/5

Oyster Sauce Bean Sprouts 3.5/5

For some greens, there are Oyster Sauce Vegetable ($5/$8) and Oyster Sauce Bean Sprouts ($4/$7). Between the two, I preferred the bean sprouts. They retained a nice crunch and came topped with fried shallots, which added a fragrant, slightly crispy finish and made the dish more interesting.

Nan Ru Fried Pork Belly 3.5/5

The Nan Ru Fried Pork Belly is another option if you are looking beyond chicken. The pork belly is marinated in Nan Ru, or fermented red bean curd, giving it a distinctive savoury umami flavour with a subtle sweetness and plenty of depth. The exterior is deep-fried until golden and crisp, while the meat inside remains tender, juicy and succulent. The crispy outer layer contrasts nicely with the softer, fatty pork belly within. You can order it on its own to share, or as a dedicated Nan Ru Pork Rice set.

Fried Chicken Cutlet 3.5/5

For something a little different, the stall also offers Fried Chicken Cutlet in three flavours — Original, Wasabi Mayo and Salted Egg. The cutlet has a crispy, golden-brown crust, while the meat stays tender, juicy, and moist. One thing to note, however, is that Hill Street Chicken Rice Delights is primarily a chicken rice stall rather than a fried chicken specialist. The cutlets are prepared beforehand rather than deep-fried to order, so they may not have that just-out-of-the-fryer heat and crispness you would get from a dedicated fried chicken shop. Still, it is a useful option if you are dining with friends or family who want something other than traditional chicken rice.

Hill Street Chicken Rice Delights is a new addition to Peninsula Shopping Complex worth checking out if you’re in the area. The Poached and Roasted Chicken are the main draws for me. I particularly enjoyed the roasted version for its caramelised soy and honey glaze, while the poached chicken offers a cleaner and more delicate profile. The range of sides, braised items and alternative rice dishes also makes the stall suitable for sharing and for diners who want more than just a plate of chicken rice. It may still be a new stall, but the menu already offers a decent variety to explore. For me, I would return for the chicken rice, chilli and that silky braised tofu.

Note: This is an invited tasting.


Hill Street Chicken Rice Delights (禧街鸡饭)
Peninsula Shopping Complex
3 Coleman Street
#01-12
Singapore 179804
Tel: +65 8152 2204
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon: 10am - 6pm
Tue-Sat: 10am - 7pm
(Closed on Sun)

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

Bon Broth @ Raffles City - An Elevated Premium Hotpot Experience

Bon Broth by Chef André Chiang at Raffles City brings a refined spin to the familiar hotpot experience, blending French culinary precision with the deep, nourishing traditions of Asian double-boiled soups.

Instead of heading straight to the table, diners first visit the dedicated Broth Bar, where a soup sommelier introduces the different flavour profiles and helps you choose your broth. You can choose from eight: Sauerkraut, Signature, Herbal, Satay, Suki, Hokkaido, Laksa, and Mala. But don’t be too quick to judge them by their names; some taste quite different from what you might expect.

The broths are made with pure fish, beef, pork, or chicken bones, simmered for up to 16 hours to extract marrow and collagen.

The kitchen also avoids pre-made stocks or broths left sitting around; each pot is prepared to be enjoyed at its peak. The result is a broth rich and flavourful enough to enjoy entirely on its own. In fact, traditional hotpot dipping sauces and condiments aren’t really necessary here. We were simply offered soy sauce with freshly cut red chillies.

Deluxe Set

Premium Set

We tried both the Deluxe Set ($110++ per person) and Premium Set ($138++ per person), paired with the Mala and Signature broths. The Mala has an authentic Chengdu-style flavour that is spicy, fragrant and slightly numbing without overpowering the ingredients. The Signature, on the other hand, features a Pickled Chilli broth with Sichuan green peppers, giving it a gentle numbing sensation and lovely fragrance.

Both sets include six seafood items, three meats, an assortment of fresh vegetables, and a small platter of Fish Dumpling, Handmade Shrimp Paste, and Braised Beef “Three Treasures”.

The Deluxe Set includes Sea Bass, Hokkaido Fan Scallop, Mussel, Tiger Prawn, Squid and Clam, alongside Wagyu Beef Short Ribs MB3, Duroc Pork Collar and Australian Lamb Shoulder.

The Premium Set steps things up with more premium ingredients, including Cod Fish, Rock Lobster, South African Abalone, Tiger Prawn and Clam, accompanied by Japanese Kagoshima A4 Wagyu Sirloin, Duroc Pork Neck, and Duck Breast.

Everything was incredibly fresh, and the portions were much more generous than we expected. We were actually surprised that we couldn’t finish everything!

One service detail we particularly loved was the de-shelling service. Our rock lobster was taken back into the kitchen and returned completely de-shelled and beautifully plated. It’s a small touch, but one that makes the whole hotpot experience feel considerably more luxurious.

For dessert, we were recommended the Pink Guava Sorbet with Preserved Shiso Plum ($12) and Sichuan Ice Jelly with Osmanthus and Japanese Melon ($12). Both were light and refreshing, exactly what we needed after such a substantial meal. The tart, fruity Pink Guava Sorbet was especially refreshing and somehow made us feel a little less full after all that food!

Bon Broth is certainly not your everyday hotpot experience. The space is beautiful and elegant, the ingredients are fresh and generous, and there’s a sense of refinement in everything from choosing your broth at the Broth Bar to having your lobster de-shelled and returned beautifully plated.

At $110++ to $138++ per person, it sits firmly in the premium hotpot category, but the experience feels equally premium. What stood out most for us was that the broth isn’t simply the base for cooking the ingredients. It is very much one of the stars of the meal. A good choice for a special occasion, an indulgent dinner, or simply when you’re in the mood for hotpot with a little more finesse.

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


Bon Broth
Raffles City
252 North Bridge Road
#03-01
Singapore 179103
Tel: +65 83807434
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Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]

Rempapa @ National Gallery Singapore - Heritage Flavours in a Casual Rice-Based Dining Concept

Rempapa, the Michelin-selected restaurant by Chef Damian D’Silva, relocated to National Gallery Singapore in November 2025, bringing its celebration of Singapore’s multi-ethnic heritage to one of the city’s most iconic cultural landmarks. While Rempapa continues to champion the flavours and culinary traditions that have shaped Singapore, the new outlet takes a slightly different approach, placing a greater emphasis on rice-based dishes and familiar local favourites. The concept is also more casual and accessible, operating as a fully self-service restaurant that makes it easy to enjoy Chef Damian’s heritage recipes without the formality of a traditional sit-down restaurant. The space reflects that same philosophy. Natural light, warm tones and simple yet thoughtful décor create a welcoming environment that feels homely and relaxed. It is a fitting setting for food that is rooted in tradition, yet presented in a way that works well for today’s diners.

Babi Pongteh 4.8/5

Tofu

Braised Vegetable

The Babi Pongteh Rice Set ($17.90) was easily one of our meal’s favourites. A classic Peranakan dish, Babi Pongteh sees pork slowly braised with fermented soybean paste, garlic and shallots until the meat becomes incredibly tender and deeply infused with the rich, savoury-sweet braising sauce. The pork belly here was very well executed. The meat was beautifully braised, with the sauce penetrating the layers of pork and fat for an almost melt-in-the-mouth texture. It was rich and comforting without being overly heavy, with the fermented soybean paste adding plenty of depth and umami. The accompanying braised vegetables and tofu rounded out the meal, while the mushrooms were particularly enjoyable. Plump, juicy and thoroughly soaked in the braising sauce, they released a burst of savoury flavour with every bite. For fans of Peranakan flavours, this dish is worth seeking out.

Ayam Berempah 4.5/5

The Ayam Berempah ($9.90) offers a more affordable but equally satisfying option. The set comes with a deep-fried spiced chicken thigh, hard-boiled egg, peanuts, achar, ikan bilis and sambal. The chicken is marinated in a fragrant spice blend before frying, giving the exterior a lovely aromatic crust while keeping the interior tender and juicy. The accompanying condiments add plenty of flavour, too. Crunchy peanuts and ikan bilis add texture, while the achar brings a refreshing tang to balance the richness of the fried chicken. The sambal provides a gentle kick and ties everything together nicely. At just $9.90, it is particularly good value considering the location. Finding a satisfying heritage-style meal for under $10 in the heart of town is increasingly difficult. Our only slight disappointment was the rice. It comes with plain rice, and we felt a fragrant coconut rice would have complemented the Ayam Berempah even better, adding another layer of richness and aroma to the dish.

Kueh Platter of 6pc 4.2/5

We ended the meal with the Kueh Platter ($14 for 6 pieces), a rotating selection of handcrafted traditional kuehs freshly prepared from scratch by the kitchen. The platter offers a nice opportunity to sample several different local sweets in one sitting. During our visit, the selection included Kueh Bengkah, Kueh Salat, Sago Bandung, Sarang Semut, Kueh Kosui and Sugee Cake. Each brings something different, from the soft, fragrant textures of the traditional rice-based kuehs to the richer, butterier Sugee Cake. The variety also makes this a good option for sharing, particularly if you want to explore some of Singapore’s traditional sweets without committing to a single dessert. It was a delightful, nostalgic way to end the meal, and it reinforces Rempapa’s focus on preserving and showcasing the diverse flavours of our culinary heritage.

Rempapa’s move to National Gallery Singapore puts Chef Damian D’Silva’s heritage-driven cooking in a more casual, accessible format. The shift towards rice-based dishes and local favourites makes the menu approachable, while the flavours remain firmly rooted in the traditions that Rempapa has always championed. The Babi Pongteh Rice Set was the standout for us, with exceptionally tender pork belly and deeply flavourful braising sauce. At the same time, the Ayam Berempah is an attractive option for those looking for an affordable meal in the city. With its self-service format, welcoming setting, and accessible pricing, Rempapa at National Gallery Singapore works well for a quick lunch, a casual meal, or even a stop after exploring the galleries. More importantly, it continues Chef Damian’s mission of keeping Singapore’s heritage flavours alive, one comforting plate at a time.

Note: This is an invited tasting.


Rempapa
National Gallery Singapore
1 St Andrew’s Road
#01-02A
Singapore 178957
Tel: +65 94591603
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Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 10am - 7pm

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

Souper Tang @ Raffles City Shopping Centre - Returns to Singapore with a Wellness-Focused Line-Up of Herbal Soups

Malaysia’s award-winning herbal soup chain Souper Tang has returned to Singapore and opened its doors at Raffles City Shopping Centre on 29 July 2026. Known for its extensive selection of nourishing herbal soups, the brand has sold more than 7 million bowls in Malaysia, and its Singapore outlet brings over 15 varieties of signature soups — reportedly the largest selection of its kind available in a herbal soup restaurant here.

Beyond soups, the menu extends to a range of wok-fried dishes, rice, noodles and desserts, all rooted in the idea of traditional Chinese wellness cuisine. For its opening, diners can also enjoy an exclusive 50% off selected dishes for a limited time.

Souper Tang Signature Soup 4.5/5

With so many soups to choose from, Souper Tang’s menu can feel almost like choosing a prescription for the day, with each bowl combining different herbs and ingredients traditionally associated with specific wellness benefits. But while the emphasis is on nourishment, the dishes are still designed to be enjoyable and flavourful.

The Souper Tang Signature Soup ($28.80 for 2–3 pax; $38.80 for 4–5 pax) is essentially the soul of the brand in a bowl. Built around a whole chicken leg, the broth is slow-simmered with Panax ginseng, dried scallop, fish maw, and shiitake mushrooms, then finished with rice wine and chicken essence. The result is a deeply aromatic and richly layered broth with a savoury, comforting character. Despite the assortment of herbs, there is none of the bitterness that can sometimes come with herbal soups. Instead, it is beautifully balanced, with the sweetness of the chicken and dried seafood coming through alongside a gentle herbal depth. It is easy to see why this remains the signature bowl and a good starting point for first-time diners.

Premium Fish Max & Pork Tripe Pepper Collagen Soup 5/5

One of four Singapore-exclusive creations, the Premium Fish Maw & Pork Tripe Pepper Collagen Soup ($34.80) was my favourite soup of the meal. Pork tripe is slow-simmered with mountain pepper, fish maw and mushrooms, resulting in a hearty collagen-rich broth with a wonderfully warming aroma. I enjoy a good pork tripe soup, and this is easily one of the better renditions I’ve had. The mountain pepper adds just enough peppery kick without overwhelming the broth, while the collagen soup has a wonderfully rich, almost lip-smacking finish. The pork tripe is tender, clean-tasting, and has just enough bite to make every spoonful satisfying.

XO Rice Topped with Twice-Fried Emerald Fish Chunks 4.5/5

The XO Rice Topped with Twice-Fried Emerald Fish Chunks ($14.80) comes served in a hot stone pot, with the rice absorbing the rich, savoury and mildly spicy flavours of the XO sauce. The emerald fish chunks are twice-fried, giving them a crisp, golden-brown exterior while keeping the flesh tender inside. A light char adds a subtle smoky fragrance, while the combination of crispy fish and flavourful XO rice makes this a particularly satisfying rice dish. The hot stone pot also means you get some of that desirable toasted rice at the bottom, adding another layer of texture to the dish.

Jasmine Tea-Infused Sautéed Prawn 4/5

Another Singapore-exclusive, the Jasmine Tea-Infused Sautéed Prawns ($18.80) takes a slightly more delicate approach. The fresh, plump prawns are wok-fried with fragrant jasmine tea leaves, letting the tea’s floral aroma permeate the dish without masking the seafood’s natural sweetness. Rather than being aggressively tea-forward, the flavour is subtle and refined. The prawns are served over cooked barley instead of the usual rice, giving the dish a wholesome, slightly chewy texture. The barley also works well as a base for soaking up the light juices and flavours from the prawns.

Stir-Fried French Bean with Pu Er 4.5/5

The Stir-Fried French Bean with Pu Er ($15.80) surprised me, too. French beans are wok-fried with minced pork and Pu’er tea, bringing together the tea’s mellow, earthy character with the meat’s savouriness. The beans retain a delightful crunch, while the Pu’er adds a distinctive lingering aroma. Interestingly, the way the tea is incorporated gives the dish a flavour reminiscent of preserved olives, adding an unexpected savoury depth. This works particularly well alongside the rice dishes, with the crunchy vegetables providing a refreshing contrast to the richer flavours on the table.

Souper Tang Stewed Yellow Wine Chicken with Tian Ma Botany 4.2/5

The Souper Tang Stewed Yellow Wine Chicken with Tian Ma Botany ($20.80) is prepared with Souper Tang’s original Huang Jiu, infused with Tian Ma botanicals. The chicken is tender and carries a pleasant aroma of Chinese yellow wine, while the herbal elements give the dish a warm and comforting profile. It isn’t as punchy as some of the other dishes on the table, but it makes a soothing, homestyle addition to the meal.

Home Braised Pork Belly in Rich Dark Special Sauce 3.5/5

The Home Braised Pork Belly in Rich Dark Special Sauce ($21.80) is slow-cooked at low temperature with a selection of herbs and a proprietary dark sauce. The pork belly is tender, and the long cooking process lets the meat soak up the rich, savoury sauce. It also comes with mantou, which is particularly useful for soaking up the braising sauce. The cucumber on the side provides some much-needed freshness and helps cut through the richness of the pork belly. While enjoyable, I found this a little heavier compared to the other dishes we tried.

Signature Caramel Beancurd 5/5

No meal at Souper Tang is complete without something sweet, and the Signature Caramel Beancurd ($6.80) is one dessert worth saving room for. The chilled beancurd is silken smooth and delicate, topped with a generous drizzle of caramel syrup. The combination is simple but very satisfying, with the creamy beancurd providing a mellow base for the sweet caramel. The texture immediately reminded me of the popular Lao Ban beancurd that is soft, silky, and almost melt-in-the-mouth, making it an easy favourite to end the meal.

Dried Pear with Chuan Bei 4.2/5

For something lighter, the Dried Pear with Chuan Bei ($9.80) offers a refreshing finish. The dessert centres on dried pear and Chuan Bei, ingredients traditionally associated with soothing the throat and nourishing the lungs. Its mild sweetness and gentle herbal character make it a particularly pleasant option after a meal filled with richer flavours. It is a simple dessert, but one that fits neatly into Souper Tang’s overall wellness-focused philosophy.

Souper Tang’s return to Singapore is a welcome addition for those who enjoy traditional Chinese herbal soups but also want more variety than just a bowl of broth. With 15 signature soups spanning different combinations of herbs, meats, and seafood, there is plenty to explore, and the accompanying wok and rice dishes make it easy to put together a full meal.

For me, the Premium Fish Maw & Pork Tripe Pepper Collagen Soup stood out as the highlight, while the Signature Caramel Beancurd was a surprisingly addictive way to end the meal. The food strikes a balance between wellness and flavour, showing that nourishing dishes don’t necessarily have to feel medicinal or overly herbal.

Whether you’re looking for a comforting bowl of soup, a hearty family meal or simply want to explore the different flavours of Chinese wellness cuisine, Souper Tang offers plenty of choices to work your way through. With its extensive soup selection and Singapore-exclusive creations, it is certainly worth a visit for soup lovers.

Note: This is an invited tasting.


Souper Tang
Raffles City Shopping Centre
252 North Bridge Road
#B1-37
Singapore 179103
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

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

Milli Sky Dining & Bar @ National Gallery - Unveils Tingkat Afternoon Tea and National Day Specials

Perched high above the city, Milli Sky Dining & Bar will be launching an Afternoon Tea experience from 10 August 2026, alongside a pair of National Day specials that weave in familiar local flavours. Staying true to its sky-high setting, the new Tingkat Teatime takes on a nostalgic yet elevated approach, presenting a four-tier selection inspired by Singapore’s culinary heritage.

Tingkat Teatime 4/5

Served in a traditional four-tier tingkat carrier, the Teatime Set ($68 per pax) offers a thoughtful progression of savoury and sweet bites. The first tier sets the tone with a duo of Popiah Tartlet and Otak Toast. The popiah tartlet cleverly reimagines the classic fresh spring roll into a crisp, bite-sized shell filled with familiar flavours. At the same time, the otak toast delivers a punch of spice and aromatics atop a crisp base, making it a comforting yet playful start.

Moving on to the second tier, the White Pepper Crab Spring Roll stands out with its light, crispy exterior encasing a filling that carries the signature warmth of white pepper. The seasoning is well-balanced, allowing the crab’s natural sweetness to shine while adding just enough heat to keep things interesting.

The third tier features a local staple — Chicken Rice with Roasted Chicken. During our visit, it was served as a chicken rice ball, offering a compact and convenient take on the beloved dish. The rice was fragrant and well-seasoned, while the roasted chicken retained a tender bite with a lightly crisped skin. While the presentation may vary, the essence of the dish remains rooted in its comforting familiarity.

Rounding off the experience is the fourth tier, an Assortment of Traditional Kuehs. Expect a medley of textures and flavours, from soft and chewy to lightly sweet, providing a nostalgic finish that ties back to Singapore’s rich heritage of local desserts.

Ayam Penyet Buah Keluak

In celebration of National Day, Milli presents the Ayam Penyet Buah Keluak ($22), a hearty dish that brings together Malay and Peranakan influences. The whole fried chicken leg is crispy on the outside while remaining tender and juicy within. What elevates the dish is the buah keluak element, lending a deep, earthy richness that complements the aromatic spices. Served with fragrant steamed white rice, achar, and sambal, it is a well-rounded plate that satisfies both in flavour and portion size. The sambal adds a spicy kick, while the achar provides a refreshing contrast, making it a complete and satisfying meal.

Completing the National Day offerings is the Red and White Milli ($26), a visually striking cocktail inspired by the colours of the Singapore flag. Built on a Gin & Tonic base, it incorporates local flavours through a pandan-coconut foam, adding a fragrant and slightly creamy dimension to the drink. Finished with an orchid garnish, the cocktail is light, refreshing, and fittingly celebratory.

Milli Sky Dining & Bar’s new offerings blend nostalgia and creativity, presenting familiar local flavours in a refreshed format. The Tingkat Teatime is particularly appealing to those seeking a unique afternoon experience with a local twist, while the National Day specials add a timely, festive touch. Whether you’re looking to indulge in a leisurely teatime above the city or celebrate Singapore’s culinary heritage with a modern spin, Milli offers a compelling reason to visit this August.

Note: This is an invited tasting.


Milli Sky Dining & Bar
National Gallery Singapore
1 St Andrew’s Road
#05-02
Singapore 178957
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Tue: 11am - 1am
Wed-Fri: 11am - 3am
Sat: 11am - 4am

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