Ember @ North Canal Road - A Woodfire Restaurant With The Menu Built Around Dishes Prepared Over Open Flames

Ember at North Canal Road is a woodfire restaurant where the menu is built around dishes prepared over open flames. The offering is concise yet well-curated, spanning starters, sharing plates, and mains, with some creative touches that also make it brunch-friendly.

Signature Cold Angel Hair 3.5/5

For appetisers, the Signature Cold Angel Hair delivered a pasta done perfectly al dente, coated with truffle paste and topped with sashimi scallops and ikura. While the dish was indeed crowd-pleasing with the standard combination, I wonder if the truffle paste can be swapped with an alternative for a more refreshing approach.

Taramasalata Crab Toast 3/5

From the Coals section, the Taramasalata Crab Toast with N25 Caviar offered a fresh spin on the traditional Greek mezze. The assertive char on the bread helped offset the richness of the creamy taramasalata, but an extra crunch or a deeper savoury element would have brought the dish a better balance.

Spanish Octopus Tentacles 5/5

For mains, the Spanish Octopus Tentacles impressed with tender, meaty slices dressed in a vibrant Nam Jim. The piquant dressing drew out the sweetness of the crunchy white corn kernels and tomatoes, layering brightness onto the smoky octopus. Each bite excited the taste buds, with both flavour and textural interplay.

Koji-Aged Grain-Fed Ribeye 3/5

The Koji-Aged Grain-Fed Ribeye delivered robust, beefy flavours, elevated by a well-developed char and further enriched by the accompanying port wine jus. That said, the cooking was noticeably uneven, affecting the overall enjoyment of the dish.

Ember’s Cheesecake 4.5/5

For dessert, Ember's Cheesecake provided a pleasant sweet ending, well-baked with a slightly oozy, luscious core.

Overall, Ember presents a well-thought-out menu, though the execution could benefit from refinement. With woodfire concepts becoming increasingly common, it would be even more compelling if the desserts, too, carried some of those elusive charred flavours to complete the experience.

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.


Ember
35 North Canal Road
#01-01
Singapore 059291
Tel: +65 9839 3877
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Wed: 6pm - 10pm
Thu-Sun: 12pm - 4pm, 6pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk to North Canal Road. Cross the road. Turn right onto North Canal Road. Walk to destination. Journey time about 5 minutes. [Map]

Neon Pigeon @ Carpenter Street - New Menu with $10 Dishes and Cocktails

Neon Pigeon, a well-loved name in the local dining scene and a 50 Best Discovery Bar, celebrates its 10th Anniversary with a refreshed culinary direction under Head Chef Sean Mell, formerly of Nobu Hawaii and Hong Kong. To mark the milestone, the restaurant is rolling out a brand-new menu alongside its celebratory “Perfect 10” lineup of $10 dishes and cocktails.

Tokyo Hummus 4/5

We started with the Tokyo Hummus ($12), a playful twist on the classic. Smooth, creamy edamame hummus is paired with curry chips as the perfect vessel for scooping. Light yet addictive, this is an excellent snack to kickstart the meal.

Toro Tataki 3.5/5

The Toro Tataki ($18/ $29) comes lightly torched, imparting a smoky aroma and a hint of caramelisation. Dressed in waku dressing with onion and wakame, the seaweed provides extra crunch for textural contrast. While enjoyable, the flavours felt a little restrained compared to the rest of the dishes.

Snapper 3.8/5

Served sashimi-style, the Snapper ($11/ $18) is clean and fresh, complemented by yuzu kosho, cucumber and pickled radish. The citrusy finish from the yuzu brightens the palate, giving the delicate fish a vibrant lift.

Shrimp Tempura Maki 3.8/5

The Shrimp Tempura Maki ($18) offers a delightful interplay of textures from sticky sushi rice, crispy shrimp tempura and refreshing cucumber crunch. A dollop of spicy mentaiko adds creamy heat, tying everything together nicely.

Kushiyaki Moriawase 4/5

Perfect for sharing over drinks, the Kushiyaki Moriawase ($29/ $48) features skewers of Pork Belly with Curry Salt, Corn with Miso Butter & Nori Powder, and Shiso Chicken Thigh with Yuzu Zest. Each is well-seasoned, smoky and flavourful, making this a standout pairing with cocktails.

Salt Baked Hamachi Collar 4.2/5

My personal favourite of the night, the Salt Baked Hamachi Collar ($25), showcases expert technique that keeps the fish moist with a perfect balance of firmness and flakiness. The buttery, sweet flesh is lifted by ponzu, daikon and lemon. It is a must-try dish.

A5 Wagyu Ribeye 4/5

The A5 Wagyu Ribeye ($54/100g) is grilled to perfection, served with tare sauce, yuzu kosho, ponzu and pickles. Tender and juicy, it delivers the richness one expects from premium wagyu.

Unagi Foie Gras Donabe 3.5/5

The Unagi Foie Gras Donabe ($22) combines smoky eel with buttery foie gras over rice, dusted with sansho and kinome. Comforting, hearty and indulgent, this dish is a clever East-meets-West pairing.

Chocolate Trifle 3.5/5

To end, the Chocolate Trifle ($12) brings layered decadence – chocolate ganache, cake, whipped cream, miso almond brittle and dulce de leche. A sweet finish that balances richness with a touch of crunch.

Overall, Neon Pigeon’s refreshed menu under Chef Sean Mell impresses with its creative flair and well-executed flavours, making it a strong new chapter as the bar celebrates its milestone 10th year.

Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Chef X @ Clarke Quay Central - Marks Its First Anniversary with New Residency by MasterChef Duo and MissTamChiak Collaboration

To mark its first anniversary, Chef X at Clarke Quay welcomes a fresh new residency by MasterChef Singapore alumni Chef Nicholas Koh and Chef Leon Lim, the dynamic duo behind Kaya Rebel. Running from 3 June to 26 July 2025, the residency showcases their creative reimagination of kaya, Singapore’s beloved coconut jam. In addition, to celebrate the milestone, Kaya Rebel has teamed up with renowned food personality Maureen Ow (@MissTamChiak) to launch an exclusive Mango Kaya flavour and dish, available from 9 June to 5 July 2025.

Kaya Selections 4/5

Kaya Rebel presents three unique kaya flavours: Pandan, Earl Grey, and Okinawa Brown Sugar. Each offers a distinct profile to suit different palates, with the Earl Grey surprising with its floral notes and the Okinawa Brown Sugar adding deep caramel richness. What stands out is the kaya's custard-like texture, a departure from the more gelatinous local versions. Best enjoyed with toast, croissants, or biscuits, the kaya delivers comfort with a contemporary flair.

All-Day Kaya Breakfast Plate 2.5/5

Priced at $18 (Classic) or $24 (Deluxe), the Breakfast Plate includes a choice of kaya flavour, bread, eggs (any style), mesclun salad, protein, and a side. While it's a complete plate, the concept is too simple for its price tag, and some diners may feel that the components can be easily replicated at home. A more creative twist might elevate its value.

Iced Cloud Coffee 4/5

Perfect for pairing with breakfast items, the Iced Cloud Coffee ($7) is smooth and refreshing, topped with a creamy milk foam that adds body and visual appeal. It's a solid, satisfying beverage that complements the sweet and savoury flavours on the menu.

Mango Kaya Sticky Rice 4/5

A celebratory collaboration with MissTamChiak, this playful dessert reinvents the traditional Thai mango sticky rice. Here, the pairing of Mango Kaya with Sticky Rice results in a surprisingly bold and modern reinterpretation that delivers nostalgia with a twist. Available for a limited time at $8 nett, this is one not to miss.

Kaya Tart 3.8/5

The Kaya Tart ($8 nett) features kaya custard nestled in a buttery shortcrust base adorned with assorted toppings. While it's beautifully presented and texturally satisfying, some might find the kaya flavour slightly subdued compared to the standalone spreads.

Kaya Creme Brulee 3.5/5

Kaya Creme Brulee, the pandan-infused custard dessert topped with a crackling sugar crust, offers a nod to French technique while staying rooted in local flavour. At $8 nett, it's fun and Instagrammable, although it may not leave a lasting impression in terms of taste.

For those who fall in love with the kaya, Kaya Rebel’s bottled flavours are available for purchase during the residency. Housed in sleek, minimalist jars reminiscent of high-end skincare packaging, they make for a chic and tasty souvenir.

Kaya Rebel at Chef X delivers a commendable effort in reimagining kaya beyond tradition. While some dishes are more conceptual than essential, the innovation and passion behind the residency shine through. Whether you're a kaya purist or curious to explore its modern interpretations, this residency is worth a visit—especially for the limited-edition Mango Kaya creations.

Note: This is an invited tasting.


Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Thu: 830am - 430pm
Fri-Sat: 830am - 930pm
(Closed on Sun & Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E or F. Walk to destination. Journey time about 3 minutes. [Map]

Meh'r by Inderpal @ South Bridge Road - MasterChef Singapore 2023 Winner Inderpal Singh’s Playful Take on Southeast Asian Street Food

Tucked away behind a discreet back alley along South Bridge Road, Meh'r marks the exciting debut restaurant of MasterChef Singapore 2023 winner Inderpal Singh. As the country's first and only Indian MasterChef, Chef Inderpal brings his culinary flair to the forefront with bold, creative renditions of Southeast Asian street food. The restaurant's current spotlight is the limited-time KTM Express Menu, a culinary journey through Malaysia and Thailand, available from 1 April to 30 June 2025.

Pani Puri 3.8/5

We began the experience with a playful take on an amuse bouche – Pani Puri. Unlike the traditional savoury version, this one was filled with white dragon fruit, watermelon, and honeydew, with flavour contrasts brought in by basil, curry leaves, and banana yoghurt. One pop delivers a refreshing explosion of sweet and herbaceous notes – a surprising and lively start to the meal.

Bak Bak Wings II 4.2/5

The Bak Bak Wings II ($26) from the small plates menu stood out as a clever reinterpretation of Hainanese Chicken Rice. Deboned chicken mid-wings were stuffed with chicken rice, while lollipop drumlet was glazed with a sticky-sweet char siew sauce. The dish came complete with a side of banana chilli and chicken consommé for a full chicken rice experience. Surprisingly, if we hadn't known the chef's background, we might have guessed this was a dish from a Chinese kitchen – that's how refined the interpretation was.

Thosai Matti 4.2/5

The Thosai Matti ($28) took another familiar favourite — thosai — and gave it a bold, modern makeover. Beetroot-infused thosai was wrapped around a masala sardine pâté and topped with a charred French sardine. Traditional accompaniments like sambar, orange rind chutney, and coconut espuma tied the dish together, enhancing both flavour and nostalgia in every bite.

Scallop Ceviche 3.8/5

For something bright and refreshing, we had the Scallop Ceviche ($34), where the sweetness of fresh scallop was uplifted with a zesty cure of orange, lemon, and chilli padi. A tom kha reduction, Thai mango, basil, ikura, and beetroot further added layers of tang and umami.

Lamb Biryani 5/5

The showstopper of the night was undoubtedly the Lamb Biryani ($48). Served in a generous portion, the cranberry and pistachio-laced rice was light and aromatic, while the tandoori lamb rack was juicy, tender, and packed with spice. Paired with an eggplant pachidi and burnt cucumber raita, the dish delivered a robust symphony of flavours and textures. It's a dish you'll remember long after the last bite.

Roti Canai 4.5/5

We were wowed by the Roti Canai ($18) for dessert, which masterfully reimagined the beloved Malaysian staple into a sweet treat. The shredded roti was tossed in sweet rasam powder and curry caramel, topped with a plum brûlée, and served with a side of spicy tapioca chips. It was quirky, bold, and immensely satisfying.

Beyond the food, Meh'r also boasts a rooftop bar with stunning city skyline views. Whether you're dining in the main hall or enjoying drinks upstairs, the atmosphere feels equal parts sophisticated and relaxed – a fitting reflection of Chef Inderpal's culinary ethos.

Meh'r isn't just a restaurant; it's a love letter to street food, artfully reimagined through the lens of a MasterChef. If you're in the mood for bold flavours, inventive twists, and a dash of nostalgia, this is one culinary journey you won't want to miss.

Note: This is an invited tasting.


Meh'r by Inderpal
42 South Bridge Road
#05-01
Singapore 058676
Tel: +65 8839 5637
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Nearest: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 11am - 230pm, 530pm - 1030pm
Sun: 11am - 4pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Walk down Carpenter Street, Walk to destination. Journey time about 5 minutes. [Map]

Lime Restaurant @ PARKROYAL COLLECTION Pickering - Elevates Dinner Buffet with Seafood Symphony

Lime Restaurant at PARKROYAL COLLECTION Pickering has recently introduced a refreshed dinner menu. Seafood Symphony, available daily, features a lavish spread, including an enhanced three-tier fresh crustacean tower alongside new cooked seafood dishes.

One of the key highlights is the three-tier crustacean tower. Initially a single tier, the spread has now been elevated to include Boston Lobster, Snow Crab, Chilean Scallops, Yabbies, Tiger Prawns, Black Mussels, White Clams, and Whelk.

Indonesian-Style Curry Crab 4/5

Pickering Slipper Lobster Laksa 4/5

The Asian Kitchen station continues to serve mouthwatering hot seafood dishes, showcasing bold flavours such as Indonesian-style Curry Crab and their signature Pickering Slipper Lobster Laksa. The laksa was robust, while I found the Slipper Lobster slightly overcooked.

Buah Keluak Black Duck 4.5/5

Known for their Peranakan spread, Executive Chef Alvin Leong has introduced a new speciality — Buah Keluak Black Duck. Swapping its usual brown exterior for an enigmatic black coat, the duck took on a subtle nutty nuance while remaining just as tantalising and succulent. It was served with a piquant chilli and calamansi sauce alongside the classic plum sauce.

Flower Clams in Collagen Broth 4.8/5

Steamed Mussels in White Wine Broth 4/5

One of my favourites was the Flower Clams in Collagen Broth. The broth was utterly delicious — aromatic, slightly milky, sweet, and savoury. I even grabbed some buns from the Bread Station to soak up every last drop. Another delectable creation was the Steamed Mussels in White Wine Broth, made even more flavorful with herbs and stewed cherry tomatoes.

Sous Vide Roast Angus Beef 4/5

Crispy Roast Pork Porchetta 4.5/5

The Western station offers hearty options like Sous Vide Roast Angus Beef and Crispy Roast Pork Porchetta. The latter stood out as one of the better versions I've had, with a perfectly crisp crackling and an even balance of fat and meat beneath the crisped skin.

Truffle Cream Parmesan Wheel Pasta 4/5

You'll also find comforting options such as Truffle Cream Parmesan Wheel Pasta.

Trio of Chocolate Fountains

The magnificent Trio of Chocolate Fountains takes the Dessert Station up a notch. They feature flowing streams of Dark Chocolate, Matcha, and Raspberry — perfect for coating marshmallows, strawberries, grapes, biscotti, and more.

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.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
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Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Breakfast (Daily): 7am - 1030am
Lunch Buffet (Mon-Fri): 12pm - 230pm
Lunch Buffet (Sat-Sun): 1130am - 230pm
Cheers O'Clocl (Sat-Sun): 3pm - 5pm
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to destination. Journey time about 8 minutes. [Map]