Choon Hoy Parlor @ Arcade The Capitol Kempinski - Bringing A Delicious New Chapter to Singapore Soul Food

After a successful debut at Beach Road in May 2024, Choon Hoy Parlor has now found its new home at Arcade @ The Capitol Kempinski, sitting right next to Chef Dylan Ong’s other venture, The Masses. This latest iteration of the restaurant continues its heartfelt tribute to Chef Dylan’s beloved mother, with a concept rooted in nostalgic home-style cooking but given refined, modern interpretations.

Roti Bakar 3.5/5

The humble kaya toast gets a modern lift with the Roti Bakar ($8.90). Crisp toast is layered with coffee butter and salted egg kaya, then crowned with smoked lumpfish caviar. While this twist on the traditional Hainanese breakfast is inventive, the fusion of flavours may not be for everyone, but it certainly makes for a conversation starter.

Oriental Charcuterie Board 4/5

One of the more surprising highlights is the Oriental Charcuterie Board ($25.90). This dish cleverly reimagines the Western classic with an Asian twist — think house-cured XO lap cheong, duck liver sausage, waxed duck, and kampot pepper sausage, all paired with crispy you tiao and tempeh. A trio of punchy sides, including pickled mango with belachan, achar, and fu ru (fermented beancurd) labneh, adds bright acidity and complexity.

Marinated Kingfish 4.2/5

Inspired by hawker-style yusheng, the Marinated Kingfish ($19.90) features sashimi-style kingfish tossed in a tangy, spicy dressing of chilli oil, calamansi, and She De Baijiu. Topped with endives and fresh herbs, this is a refreshing, elegant dish that still pays homage to its street food roots.

Buah Keluak Typhoon Soft Shell Crab 4/5

A bold twist on the classic typhoon shelter-style crab, the Buah Keluak Typhoon Soft Shell Crab ($25.90) features lightly battered and deep-fried soft shell crab topped with a heady mix of stir-fried aromatics — garlic, shallots, dried shrimp, fresh chilli, and the unmistakably earthy buah keluak. It’s a punchy, umami-laden flavour bomb with layers of texture that make each bite immensely satisfying.

Same Same But Different Pork Satay 4.2/5

The Same Same But Different Pork Satay ($16.90/$31.90) is a clever reimagining of satay as a DIY experience. Grilled pork is served with popiah skin wraps, pineapple jam, peanut sauce, and fresh herbs — think of it as satay meets Korean BBQ. It's fun, flavourful, and highly customisable.

Chye Ber aka Vegetable Ends 5/5

One of the standout dishes of the evening was the Chye Ber aka Vegetable Ends ($16.90). It reminded me of a similar rendition from Liu Fu Si Fang Cai, but this version takes it up a notch. The assorted vegetable ends are stewed until meltingly tender in a tangy, garlicky gravy made with tamarind, tomato, and dried chilli, enriched further with the richness of pig trotter. The result is a deeply comforting dish with an elevated, robust flavour profile.

Morel Silkie Chicken Consomme 4.5/5

The Morel Silkie Chicken Consommé ($14.90/$34.90) offers delicate clarity and depth. The double-boiled broth, infused with morels, cordyceps, and honey dates, is reminiscent of traditional Chinese herbal soups but elevated in its finesse.

Mocha Prime Pork Ribs 4.2/5

Taking cues from the classic coffee pork ribs, Mocha Prime Pork Ribs ($25.90) ups the ante with 15-hour sous vide ribs, a sticky coffee glaze, and a velvety Vietnamese egg coffee espuma. Finished with pistachios and cocoa nibs, this dish brings creativity and decadence in equal measure.

Assam Stingray 4.8/5

A new menu addition, the Assam Stingray ($39.90), impressed with its bright, tangy Malay-style gravy packed with tamarind, lemongrass, and lime juice. The stingray was tender, and the medley of vegetables — brinjal, tomato, okra, and pineapple — lent a balanced sweet-sour complexity. It is one of the most complete and compelling dishes on the menu.

Claypot Dry Laksa 4.2/5

The Claypot Dry Laksa ($18.90/$33.90) is one for laksa lovers seeking something novel. Cooked in a claypot for added wok hei, the dish delivers intense laksa rempah flavour, bolstered by cockles, prawns, beansprouts, and sinful pork lard. It's a satisfying, punchy reinterpretation.

Trio of Orh Nee 4/5

We wrapped up the meal with the Trio of Orh Nee ($12.90), a modern reinterpretation of one of Chef Dylan’s cherished childhood desserts. This playful version features a medley of yam, sweet potato, and purple potato, enriched with brown butter and maple syrup for added depth. Served with coconut ice cream, chewy taro balls, ginkgo nuts, and a delicate pork lard tuile, it’s a whimsical yet heartfelt tribute to a classic heirloom recipe.

Baijiu & Lychee 4/5

Finishing on a tropical note, the Baijiu & Lychee ($13.90) is a layered dessert of pineapple chutney, lychee salsa, foams and sorbets, brightened with perilla and cooled with coconut ice cream. It’s refreshing, well-executed, and slightly boozy in a good way.

Choon Hoy Parlor continues to shine in its new location at Arcade @ The Capitol Kempinski, delivering heartfelt, elevated renditions of familiar Asian comfort food. Chef Dylan Ong masterfully blends nostalgia with innovation, paying tribute to his mother’s home-cooked meals while introducing creative twists that surprise and delight. With its soulful flavours, thoughtful execution, and playful reinterpretations, Choon Hoy Parlor offers a dining experience that feels both personal and refreshingly modern — a true celebration of heritage with a contemporary edge.

Note: This is an invited tasting.


Choon Hoy Parlor
Arcade @ The Capitol Kempinski
15 Stamford Road
#01-84A
Singapore 178905
Tel: +65 6266 0061
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Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 930pm

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

Xiao Hun Mian 大師兄銷魂麵舖 (Spicy Noodle SG) @ Raffles City - Taiwan’s Famous “Soul-Stirring” Spicy Noodles Debuts in Singapore

Taiwan's renowned Xiao Hun Mian 大師兄銷魂麵舖 (Spicy Noodle) has finally landed on Singapore shores, opening its very first outlet at Raffles City Shopping Centre. With 18 outlets across Taiwan and queues that can stretch up to two hours, this noodle brand has built a cult following for its handmade noodles paired with its signature Master Chilli Oil and a drop said to stir the soul.

At the heart of the menu is the Spicy Beef Soup Set ($24.80). While the beef soup is served on the side, the real highlight is the bowl of handmade Xiao Hun Noodles, tossed in a trifecta of sauces: the house-made Master Chilli Sauce, Master Chilli Oil, and a secret noodle sauce. It may look deceptively plain, but this bowl packs an intense, addictive flavour. The noodles themselves are next-level. It was chewy, springy, and undeniably slurp-worthy. We found ourselves ordering an extra bowl of just the noodles to relive that divine texture.

Spicy Beef Soup Set 4/5

The Spicy Beef Soup, made by simmering beef bones for over 6 hours, was comforting but fell a little short on intensity. While warm and soothing, it lacked the depth and boldness we were hoping for, especially when paired with the fiery kick of the noodles.

Mild Beef Soup Set 3.8/5

For those who prefer a gentler kick, there's the Mild Beef Soup Set ($18.80). The broth is cleaner and more refreshing, making it perfect for diners who prefer a milder experience but still want to enjoy the noodle experience.

Fried Dough Fritters 3/5

The sides here are worth exploring too. The Fried Dough Fritters ($4.50), better known as you tiao in our local context, are perfect for dunking into the beef soup, much like how Singaporeans enjoy them with Bak Kut Teh.

Garlic Cucumber 3.5/5

We also enjoyed the Garlic Cucumber ($3.80), a crunchy, chilled side dish that resets the palate between bites with its tangy, garlicky notes. Another worthy companion is the Spicy Braised Spongy Tofu and Soy Chip ($4.50), which delivers both texture and umami, making it a solid accompaniment to the main noodle sets.

Spicy Braised Spongy Tofu and Soy Chip 3.8/5

Overall, Xiao Hun Mian offers a satisfying introduction to Taiwanese-style spicy noodles with standout textures and bold flavours. While the broth could use a little more punch, the noodles themselves are truly the soul of the dish, justifying the hype and long lines back in Taiwan. It's definitely worth a try for fans of beef noodles, spice lovers, and curious foodies alike.

Note: This is an invited tasting.


Xiao Hun Mian 大師兄銷魂麵舖
(Spicy Noodle SG)
Raffles City
252 North Bridge Road
#B1-38 
Singapore 179103
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Website
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]

The Masses X Chateau Dionne Collaboration - A French Lens On Southeast Asian Dishes

For three days only, from 27 to 29 June 2025, The Masses from Singapore and Chateau Dionne from Kuala Lumpur come together in a bold collaboration that bridges classical French technique with Southeast Asia's rich tapestry of street flavours. The result: a 10-course Tasting Menu ($78.90++/pax, min. 2 diners) that plays on nostalgia while delivering fine-dining flair. A curated wine pairing ($48++/pax) with a welcome drink is also available to elevate the experience.

Assam Laksa 4.2/5

The dinner opens with an elegant tartlet that channels the bright, punchy notes of Assam Laksa. Encased in a crisp, buttery shell is a smoky mackerel mix accented by tangy assam relish. Rojak flower and belacan powder lend aromatic and savoury depth, instantly conjuring memories of hawker classics, distilled into one complex, satisfying bite.

Orh Luak 3.5/5

This reimagined Orh Luak arrives as a golden Oyster Beignet. Poached French Amelie oysters are creamed and encased in a fried dough shell atop sambal olek sabayon. While the concept is creative and the texture is spot on, the oyster flavour could be more assertive to anchor the dish more firmly in its inspiration.

Lap Mei Fan 4/5

The communal Lap Mei Fan is cleverly deconstructed into a brioche snack glazed in pork lard and kicap manis. Topped with mushroom crumble and finely grated XO sausage, this compact creation is packed with umami and textural play. It is a fun, savoury number that nods to tradition while going its own way.

Ngoh Hiang 4/5

A luxe twist on the Teochew five-spice roll, this version blends foie gras into minced pork and prawns, wrapped in bean curd skin and deep-fried till shatteringly crisp. The accompanying Lingham chilli aioli adds a tangy heat that lifts the rich filling beautifully. It is a standout reinvention.

Yu Sheng 4/5

Here, Yu Sheng transforms into a dainty, composed plate. Cured Hamachi is paired with a bright calamansi and bird’s eye chilli granita, offering acidity and a hint of fire. Finished with pickled ginger and fried shallots, this dish is a refined interpretation of a festive classic.

White Pepper Veloute 4.5/5

The evening's best dish is a creamy, comforting White Pepper Velouté, a homage to pig's stomach soup. Poured tableside over sliced offal, scallions and pickled radish, the broth is peppery and full-bodied. A crispy pork croquette on the side completes the soulful yet elevated experience. Brilliantly executed.

Rojak - Hot 3/5

The Rojak is served in two ways: hot and cold version. The hot version is served on a sizzling plate with a crisp egg and aerated peanut sauce. This rendition leans more toward Gado Gado than traditional Rojak, with its warm, nutty notes and sesame cracker accompaniment.

Rojak - Cold 4/5

For the cold counterpart, a Penang-style refresher featuring tropical fruits and vegetables (rose apple, pineapple, mango, jicama) tossed in prawn paste, crushed peanuts, and rojak flower. Tangy, sweet and crunchy, this one hits the nostalgic notes more directly.

Hei Mee 4/5

Possibly the most avant-garde plate of the evening. a is reinterpreted as julienned squid ribbons, with a concentrated prawn head broth poured tableside. Sambal aioli and Melba toast add richness and crunch. It is a daring, cerebral dish that captures the essence of prawn noodles in an entirely unexpected way.

Chicken Rice 4.5/5

This dish pays reverent homage to a national icon, Chicken Rice. Salt-baked Chicken infused with angelica root and truffle rests on claypot-style garlic rice perfumed with pandan and chicken fat. The housemade chilli sauce, fermented over three days, adds complexity, while a warm chicken consommé ties the whole experience together. It is a masterclass in reinvention with respect.

Cendol 4/5

Dessert arrives with flair. Cendol is elevated into a plated masterpiece: pandan curd, glutinous rice fritters, red beans, coconut milk, and a house-made gula Melaka ice cream. The ice cream is intensely rich, the rice fritters are chewy yet crisp, and a sprinkling of sea salt brings balance. It is a delightful finale to a diverse and well-composed menu.

This collaboration is more than a one-off dinner. It's a dialogue between two culinary philosophies, two cities, and two perspectives on familiar food. Some dishes lean more heavily on technique, others on nostalgia, but the through-line is creativity and respect for culture. At under $80++, the 10-course menu is excellent value, making this a not-to-miss event in the June 2025 dining calendar.

The Masses X Chateau Dionne Collaborations

Dates and Seatings:
27 June, Friday: 530pm - 930pm
28 June, Saturaday: 1130am - 3pm, 530pm - 930pm
29 June, Sunday: 1130am - 3pm, 530pm - 930pm

Note: This is an invited tasting.


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

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

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

The Masses @ Arcade The Capitol Kempinski - New Rustic Farm-style Communal Brunch with Franco-Asian Twist Every Sunday

Celebrate Sundays with loved ones over a new rustic farm-style communal brunch at The Masses, located in Capitol Singapore. Their Franco-Asian experience celebrates seasonal produce through a 10-dish sharing menu, priced at $68.80++ per adult and $38++ per child (6–10 years). Children 5 and below dine free with a complimentary main.

Sunday Communal Brunch 4.2/5

The brunch is available every Sunday, with two seatings at 11am and 4pm, and requires a minimum of two diners with full table participation.

Freshly Shucked Oysters

To elevate your brunch, top up for Freshly Shucked Oysters ($30++ for 6) from their mobile oyster cart, featuring Boutrais La Sentinelle from Ireland and Amelie Super Spéciale from France.

If you’re in the mood for a drink, add on free-flow prosecco at $48++, or opt for prosecco and wines on tap at $58++ per person.

Bread & Dips

The Bread & Dips was simple yet delicious, comprising sourdough, brioche, and baguette paired with strawberry jam, smashed avocado, and a standout umami butter rich with kombu. The butter was so addictive that I was tempted to take home a jar with me (they are available for sale). The smashed avocado, accompanied by a generous drizzle of olive oil, was perfect with the bread as well.

Salade

Next was a refreshing Salade of crunchy haricot vert beans, strawberries, brillat-savarin cheese, and hazelnuts, brightened with a tangy honey mustard dressing.

Cold Cuts

The Cold Cuts Platter featured an assortment of pork and chicken liver pâté, salmon rillettes, Parma ham, and hot-smoked mackerel, served with breadsticks, pickled mushrooms, pearl onions, cornichons, Pommery mustard, and cornichons. If the breadsticks are insufficient for you, you can request more bread to pair.

Caviar

The Caviar arrived next, accompanied by thin homemade potato chips paired with a sour cream dip featuring egg, chives, and caviar. It was lighter than we expected, and we wished there was a touch bit more salt for better balance.

Tartare

For Tartare, we had slices of hay-smoked hamachi crudo paired with zesty grapefruit and orange. The balance of citrus and smokiness worked well.

Seasonal Roasted Mushrooms

We were excited to learn that the restaurant collaborates with local farmers every month to offer a curated selection of seasonal dishes. During our visit, we had Seasonal Roasted Mushrooms - incredibly fresh and lightly dressed, allowing the natural, earthy flavours to come through.

Egg

For the next Egg dish, diners will be presented with Scrambled Eggs topped with thinly shaved winter black truffle. It was a pity that this was a touch dry for us.

Signature Meat

We moved on to the Signature Meat: a Crispy Chicken Leg with tender meat finished with a luscious sauce suprême. This was one of our stars of the brunch.

Chef’s Special

The Chef's Special featured the Barramundi Ala Meuniere sat atop brown butter, with capers, herbs and citrus.

Before moving on to the final sweet, it's worth noting that second helpings of dishes are also available, specifically the Bread & Dips, Caviar, Tartare, and Signature Meat.

Dessert

Dessert paled slightly in comparison to the savouries even though it was served nicely warm, as their Blueberry Tart with Rhubarb Jam came with a softer crust than we’d prefer.

DPlease make reservations before heading down by calling 6518 4988 or visiting https://www.sevenrooms.com/reservations/themassescapitol.

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.


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

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

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