藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in the Year of the Dragon with an Array of Lunar New Year Delicacies and Dine-in Set Menus

藝 Yì by Jereme Leung in Raffles Hotel Singapore invites guests to celebrate a season of reunions and new beginnings with an exquisite selection of festive delicacies and auspicious gifts. Chef Jereme Leung has curated an array of Lunar New Year delicacies and Lunar New Year Dine-in Set Menus, available from 22 January to 24 February 2024. During our visit, we tried the Abundance Set Menu ($228/pax).

Longevity Yu Sheng

There are 4 selections of Yu Sheng, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. The Abundance menu offers Longevity Yu Sheng ($216/$152) with Octopus Sashimi & Sakura Shrimp. I enjoyed the sweetness and texture of the Sakura Shrimps, and it was a pity that they seemed to get lost easily among other ingredients due to their delicate texture.

Platter 3/5

Next, we had an appetiser platter comprising Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop served with roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The char siew was succulent but could be elevated with more caramelisation. The other two items weren't as delectable. The yuzu salsa was a tad too sweet, and the Kueh Pie Tee cup left an unexpected taste.

Soup 4.8/5

The soup course features Doubled-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and good depth of flavour from the mushroom were thoroughly enjoyable, offering a delicate balance to relatively affluent fish maw.

Braised 10-Head South African Abalone 4.5/5

Next, we had a premium Braised 10-head South African Abalone. The sauce and accompanying ingredients harmoniously complemented the abalone, making it a wholesome dish.

Pan-seared Cod Fish 4.5/5

Following is Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard. It stood out with its buttery flesh encased in an aptly crisped exterior. The savoury sauce and fragrant lard bits accentuated the sweetness of the fish.

Sweet & Sour Crispy Prawn 4/5

Another seafood dish on the menu was Sweet & Sour Crispy Prawn with soybean cake, offering a nostalgic Sweet and Sour Pork flavour. I appreciate the addition of tempeh in this dish, which paired well with the texture of the prawn.

Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats 5/5

The highlight for me was this Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats, excellently executed in every aspect. The perfectly steamed rice absorbed all the flavours imparted from the warmed preserved meats, complemented by a drizzle of sweet sauce that bound all the ingredients together. The preserved meats, rich with intense umami, were scrumptious and moreish.

Sweet Soup 5/5

Water Chestnut Cake 2/5, Salted Egg Yolk Custard Glutinous Rice Balls 3/5

Dessert served was a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, alongside Homemade "Yuan Bao" Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup had the right amount of sweetness to balance the indulgent meal.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Website
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]

Wah Lok Cantonese Restaurant @ Carlton Hotel Singapore - Celebrate The Year of The Dragon with an Ensemble of Lavish Experiences

Wah Lok Cantonese Restaurant at Carlton Hotel Singapore welcomes the Year of the Dragon with a splendid array of Chinese New Year offerings, featuring six meticulously curated set menus and exquisite takeaway options. The restaurant invites families, friends, and loved ones to partake in the joyous celebration of the Lunar New Year.

"Soon De" Style Yu Sheng

Commencing the festivities is the unique "Soon De" Style Yu Sheng, a refreshing toss of abundance featuring a plethora of shredded greens and thick cuts of sashimi-graded fish. This light and flavoursome Yu Sheng sets the tone for a prosperous year ahead.

Double-boiled Soup with Sea Whelk and Chicken

Next is the Double-boiled Soup with Sea Whelk and Chicken, a heartwarming bowl of goodness infused with the essence drawn from hours of meticulous double-boiling.

Pan-fried Scallops with Golden Sauce

The Pan-fried Scallops, sweet and plump, are paired with broccoli and adorned with a delectable homemade golden sauce, providing a delightful harmony of flavours.

Steamed Soon Hock with Mandarin Orange Skin

Continuing the auspicious tradition of consuming fish during Chinese New Year, Wah Lok presents the Steamed Soon Hock with Mandarin Orange Skin. The perfectly steamed fish receives a tangy lift from the Mandarin Orange Skin, adding an extra layer of flavour.

Roasted Duck

The Roasted Duck takes centre stage, boasting a perfectly crisp exterior and succulent, juicy meat—a delectable tribute to Cantonese culinary excellence.

Braised Pork Belly with Abalones and Potatoes

A newcomer to the menu is the Prosperity Pot, a lavish dish featuring slow-cooked pork belly, meticulously prepared abalones, and an array of symbolic ingredients such as potatoes, fat choy, and lotus roots, symbolizing abundance and good fortune.

Braised Ee Fu Noodles, shredded dried scallop, golden mushroom

As is customary in Chinese dinners, the meal concludes with a choice between rice and noodles. The classic Braised Ee Fu Noodles, adorned with shredded dried scallops and golden mushrooms, provide a comforting end to the savoury courses..

Chilled Peach Gum, Red Dates, Lotus Seeds, Gingko Nuts

Wrapping up the feast is the Chilled Peach Gum, a traditional Chinese sweet soup featuring red dates, lotus seeds, and gingko nuts—a sweet note to conclude the Lunar New Year celebration.

For reservations, contact Wah Lok at +65 6311 8188 or email wah.lok@carltonhotel.sg. For orders and delivery, reach out to the festive desk at +65 6349 1292, email cafe.mosaic@carltonhotel.sg, or visit https://celebrations.carltonhotel.sg

Note: This is an invited tasting.


Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8188
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 11am - 230pm, 630pm - 1030pm

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]

Yan (宴) @ National Gallery Singapore - A Fortune of Feasts for the Year of the Dragon

Yan Restaurant, nestled within the iconic National Gallery Singapore, ushers in the lunar festivities with a plethora of traditional Cantonese delicacies. From December 15, 2023, to February 24, 2024, the restaurant presents a delectable array of a la carte dishes and set menus catering to dine-in and takeaway patrons.

Kaleidoscope of Prosperity Yusheng in "Shun De" Style with Australian Lobster 4.2/5

Diverging from the usual Yusheng offerings, Yan introduces the "Shun De" style - a cascade of crispy vermicelli adorned with shredded purple and yellow sweet potatoes, pickled ginger, and gold flakes. Embracing the Year of the Dragon, the restaurant introduces the Kaleidoscope of Prosperity Yusheng in "Shun De" Style with Australian Lobster ($238/$418), where the Mandarin term for lobster, directly translating to "dragon shrimp," symbolises the auspicious year.

Signature Crispy Roast Suckling Pig 4.2/5

Oven-baked Fillet with Lemongrass & Carved Shoulder 4.2/5

A standout at Yan Restaurant is the Crispy Roast Suckling Pig ($184+ Half/$368+ Whole). Offering three distinct ways to relish this delicacy, patrons can savour the crispy skin with house-made pancake and plum sauce, indulge in the pig's shoulder for a richer texture, and enjoy the tender pork fillet marinated with barbecue sauce and baked with lemongrass.

Golden Pumpkin Broth with Dried Fish Maw, Conpoy and Bamboo Pith 4.8/5

The Golden Pumpkin Broth with Dried Fish Maw, Conpoy, and Bamboo Pith delivers a hearty serving of tender fish maw in a golden pumpkin stew sweetened with scallops, elevated by a dash of Shaoxing Wine.

Steamed Live Marble Goby Fish 4/5

A festive favourite, the Steamed Live Marble Goby Fish features a fish adorned with shredded celtuce, salted mustard greens, and carrots - a delightful blend of delicate sweetness and savoury accents.

Roasted Duck Marinated with Chinese Herbs 4.5/5

The Roasted Duck Marinated with Chinese Herbs presents crispy skin with a hint of orange peel and succulent meat, complemented by a flavoursome Chinese herbs sauce.

Braised Two Head Abalone with Mushrooms and Seasonal Greens 4/5

Indulge in the Braised Two Head Abalone with Mushrooms and Seasonal Greens - a plump abalone with a firm, bouncy texture infused with a savoury braising liquid.

Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage 4/5

For a satisfying main, savour the Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage, where house-made preserved meat and Chinese sausages elevate the flavours of the glutinous rice.

Chilled Taro Pasted 4.5/5, Smiling Sesame Ball 3.8/5

Concluding the sumptuous feast, the Chilled Taro Paste with Coconut Ice Cream offers a creamy yam and coconut milk paste with sago pearls and coconut ice cream. Accompanying this is the Smiling Sesame Ball - a festive Cantonese classic adorned with sesame seeds, symbolising wishes for happiness and laughter.


Yan Restaurant provides convenient Takeaway options via self-collection and delivery through the E-store (https://bit.ly/shopyancny2024) for those opting for a cosy celebration at home.

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
Instagram
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]

Butcher's Block @ Raffles Hotel Singapore - A Homage to Butchery, Wood-fire, and Hawai'ian Spirit

Having visited Butcher's Block before, my return was met with heightened anticipation, eager to explore the new culinary direction spearheaded by Chef Jordan Keao. Hailing from Hawaii, Chef Jordan brings his rich heritage to the forefront, seamlessly blending the art of butchery with the mastery of contemporary wood-fire cooking. The result is a symphony of flavours that spotlight fine seasonal ingredients in all their intrinsic fullness.

Scallop, Parsnip Blini, Kumquat Kosho, Shiso 4.8/5

Embarking on the IMUA tasting menu, a gastronomic adventure awaited. The evening commenced with a trio of snacks that set the stage for what would come.

The Scallop is a delicately crafted dish featuring a plump scallop perched atop a parsnip blini adorned with kumquat kosho, scallop roe, puffed barley, and microgreens. The marriage of flavours and textural contrast showcased Chef Jordan's finesse.

Roasted Beetroot Tartlet, Taleggio 4.8/5

An unexpected yet delightful creation, the Roasted Beetroot Tartlet unfolded layers of flavour with Taleggio cream, fennel blossoms, and micro-planed roasted macadamia. It is a clever play of textures and flavours in every bite.

Korean BBQ Wagyu Tartare 4.2/5

A morsel of delight, the Korean BBQ Wagyu Tartare presented hand-chopped A5 Saga tenderloin and Wylarah striploin. Seasoned with dehydrated kimchi powder, cold-smoked sesame oil, and other exquisite elements, each bite was a burst of flavour.

Hokkaido Milk Parker Roll with Konbu Butter 4.8/5

A complimentary delight accompanying the IMUA menu, the Hokkaido Milk Parker Roll with Konbu Butter was a testament to classic recipes crafted with precision. Fluffy as an Asian milk bun left us craving for more.

Smoked Sashimi Poke, Kukui nut, Ogo Seaweed, Herb Dashi 4.2/5

A contemporary take on the traditional Hawaiian poke, the dish featured Smoked Sashimi Poke with Kukui nut, seaweed, and herb dashi. It is a visual and flavorful homage to Chef Jordan's hometown.

Dry-aged Duck, Black Garlic, Grilled dumpling 4.5/5

A masterpiece of Dry-aged Duck Breast, grilled to perfection and paired with crispy duck tongue and a pan-seared dumpling. Accompanied by black garlic puree and chive emulsion, it was a symphony of flavours and textures.

Mackerel, Starfruit Curd, Hokkaido Ymepirika Sushi Rice 4.5/5

Grilled Japanese Mackerel on Hokkaido Yumepirika sushi rice, enhanced with starfruit puree, Swiss chard achar, and a side of fish broth. A nod to Hawaii's culinary influences, this dish elevated the appreciation of grilled fish.

Wylarah Wagyu Australian Striploin 4.5/5

The pinnacle of the evening was the Wylarah Wagyu Australian Striploin MBS 8-9, grilled over wood-fire. Drizzled with beef jus and paired with Kabocha squash bone marrow puree, it was a celebration of marbling and melt-in-the-mouth perfection.

Pumpkin Pie, Burnt Marshmallow Ice Cream 4.2/5

A deconstructed Pumpkin Pie rounded off the meal with marshmallow ice cream, a five-spice biscuit, roasted pumpkin puree, coconut mochi, and fresh passionfruit. It is a light and vibrant dessert that leaves a sweet imprint. Lastly, the Petit Fours of Hazelnut Chocolate Bonbon, Lilikoi Pate de Fruit, and Charcoal Macaron—adding the perfect final notes to a memorable dining experience.

Chef Jordan Keao's culinary finesse, coupled with Butcher's Block's commitment to quality, resulted in an evening of gastronomic excellence, a testament to the evolving culinary landscape at this esteemed establishment.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Fri): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

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]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

藝 Yi By Jereme Leung @ Raffles Singapore - A Sumptuous Tribute to The Hairy Crab Season

In conjunction with the hairy crab season, 藝 Yì by Jereme Leung at Raffles Singapore presents a refined and artistic line-up of exquisite Hairy Crab Creations from 16 October to 17 November 2023.

Amuse Bouche 3.5/5

Our amuse-bouche offers a myriad of sour, sweet, and spicy flavors using the technique of pickling, which is an integral part of China’s culinary history. The Pickled Genting Highlands Mini Tomato with Dried Sweet Plum whetted my appetite with its salty-sweet juice, while the rest awakened the senses with their heat, acidity and crunchy texture.

Appetizers 3.5/5

For appetiser, we got to try 2 items from their exclusive Memoirs of Nanyang Menu - Foie Gras Terrine with Calamansi & Organic Perilla Plum and Deep-fried Crab Roll with Malacca Shrimp Paste and Ipoh Guava Salsa. These 2 items highlight the versatility of ingredients native to Southeast Asia, such as the use of the tart Calamasi, the funky yet alluring Malacca shrimp paste and the zesty Ipoh's Guava. In addition, we were also served with a juicy Poached Oyster with Japanese Sea urchin & Kristal Caviar.

Hot & Sour Basil Chicken Consommé 4/5

Before the mains, we were served a soul-warming Hot & Sour Basil Chicken Consommé with Geoduck & Cameron Highlands Stem Lettuce. One could easily be fooled by its clear appearance. The heat level is quite intense, thanks to Sichuan pepper, but it also has a sweet depth to it. The slices of geoduck provided an enjoyable texture, contrasting with the crunchy Cameron Highlands' Stem Lettuce.

Steamed Hairy Crab 4/5

From the Hairy Crab Creations' menu, we sampled the most popular dish: Traditional Steamed Hairy Crab with Taiwanese Mullet Roe & Perilla Leaves, served with Osmanthus & Wolfberry Ginger Tea. The freshly sourced furry-clawed crustaceans from Taihu boasted rich and creamy roe, while every nook and corner of the shell was filled with firm and sweet crab meat. I love the warm and fragrant ginger tea at the side, lending a hint of sweet floral note to the overall taste of the dish.

Deep fried Spotted Groupa with Spicy Hairy Crab Roe 3/5

Another item on the menu we tried was Deep Fried Spotted Groupa with Spicy Hairy Crab Roe, crispy brown rice and Edamame. I found the exterior of the fish too dry and tough.

Hainanese Steamed Bentong Sakura Chicken 4.2/5

On the other hand, the Hainanese Steamed Bentong Sakura Chicken with Fragrant Pandan Rice & Yunnan Wild Fungus received rave reviews at our table. It's a pity that the Memoirs of Nanyang menu ends in just 2 days. The premium Sakura Chicken was exceptionally succulent and tender, and the accompanying rice was a star of its own. Fluffy and aromatic with pandan, the shreds of fungus mixed within further added texture to the rice.

Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts 4/5

Our sweet ending was Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts ($18) from the Hairy Crab Creations. The warm yam was velvety with just the right sweetness, complemented by the refreshing ice cream.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Website
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]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

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.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
Instagram
Facebook
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]