Mashi No Mashi @ Guoco Midtown - – Chef Hisato Hamada, founder of WAGYUMAFIA Opens 100% Wagyu Ramen Concept in Singapore

Mashi No Mashi, located at Guoco Midtown, is a ramen concept by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef. Since its establishment in 2019, Mashi No Mashi has been acclaimed for serving the world's first 100% Wagyu ramen.

Wagyu Tsukemen 4/5

The dish that brought Mashi No Mashi to fame is its signature Wagyu Tsukemen, featuring succulent slices of slow-cooked Ozaki beef paired with their signature noodles. The accompanying dipping broth, a 24-hour stewed Wagyu bone broth, was rich in umami and full-bodied, perfectly complementing the thicker-cut noodles with an enjoyable chewy texture. While the ramen as a whole provided a deeply satisfying mouthfeel and flavour, I found the alkaline taste of the noodles less appealing.

Ultra Wagyu Ramen 4.8/5

Ultra Wagyu Ramen ($22) is the brand's first-ever fukuoka Hakata-style ramen, and Singapore is the first outpost to permanently feature it on its menu. This beef-centric Hakata-style ramen broth is made using the finest wagyu bones, which undergo a laborious three-stage heating process to extract maximum flavour and aroma. The broth was an absolute pleasure to savour, together with the luscious pieces of wagyu char siew.

Wagyu Bak Kut Teh 4.5/5

This outlet also launched a Singapore-exclusive menu, starting with Wagyu Bak Kut Teh ($30). Served with a peppery homemade wagyu bone stock, traditional Bak Kut Teh purists may not favour this dish as much. Personally, I love this rendition, which was delightful with a heady, garlicky, and peppery broth. The texture and flavour of the meat were exceptional as well. However, with the price tag, it can definitely be more wholesome with the portions of the You Tiao and Preserved Vegetables.

Wagyu Cha Siu Donburi 4/5

There are also donburi options available, such as the Wagyu Cha Siu Donburi ($32), which showcases slices of Wagyu Cha Siu draped over Ginger Beef Akitakomachi Rice. The plump and pearly rice was so moreish mixed with flavourful minced ginger beef that it almost stole the spotlight.

Wagyu Gyoza 5/5

The Dim Sums here are highly recommended. Wagyu Gyoza ($8 for 2pc) uses 100% Ozaki Beef. Each piece was filled with four different cuts of juicy Ozaki beef and minced vegetables, achieving a succulent bite in every mouthful.

Wagyu Siu Mai 5/5

Offering a similar bite and satisfaction is Wagyu Siu Mai ($15). The texture was on point.

Sui Gyoza 4/5

The other two dim sums we tried were well executed: Black Bean Spare Ribs ($15), featuring Steamed Wagyu Spare Ribs with Black Bean and Garlic Sauce, and Sui Gyoza, boiled wagyu gyoza drizzled with tangy Japanese sansho chilli sauce. In fact, I enjoyed them much more than the traditional pork versions.

Black Bean Spare Ribs 4/5

More Singapore-exclusive dishes, such as wagyu laksa and hokkien mee, will be rolled out later in the year. An interesting beverage menu with inventive cocktails is also available, including Chef Hisato's proprietary rendition of a Singapore sling ($18).

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.


Mashi No Mashi
Guoco Midtown
124 Beach Road
#01-04
Singapore 189771
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Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Butcher's Block @ Raffles Hotel Singapore - Refreshed Spring Menus Forged Through Fire, Rooted in Hawaiian Philosophies

I revisited Butcher's Block at Raffles Hotel Singapore to explore its refreshed Spring menus, showcasing the best of nature through produce sourced directly from the restaurant's local farm. Partnering with Singaporean indoor vertical farm, farmd, Butcher's Block demonstrates its commitment to food sustainability, reflecting the Hawaiian values of Aloha Aina (love of the land) and Malama Aina (to care for the land).

Hokkaido Milk Parker Roll, Konbu Butter 4.8/5

A signature delight, the complimentary Hokkaido Milk Parker Roll with Konbu Butter sets a high standard. The fluffy Asian milk bun paired with konbu butter is irresistible, though one might need to resist filling up before the main course.

Australian Lamb Tacos, Chermoula ($15 for 2pc) 4/5

The Australian Lamb Tacos ($15 for 2pc) present a delightful fusion of flavours and textures. Shredded lamb shoulder rests atop a crisp yellow endive leaf, accompanied by a vibrant medley of yuzu kosho, chermoula, pickled fennel, green apple, and coriander. Dusting green powder adds a pop of colour and an extra layer of flavour. Drawing inspiration from Mexican cuisine, the traditional tortilla is replaced with endive, offering a refreshing and crunchy vessel for the succulent lamb filling. This innovative twist is reminiscent of Korean barbecue, where grilled meats are often enjoyed wrapped in greens, known as 'ssam.' The result is a taco experience that balances bold flavours with fresh, crisp elements, creating a unique and memorable dish.

Western Plains Spam ($38 for 2pc) 4.2/5

Chef Jordan's rendition of the Western Plains Spam ($38 for 2pc) pays homage to the beloved Spam Musubi, a popular snack and lunch staple in Hawaii. Drawing inspiration from this iconic dish, Chef Jordan crafts his own version using premium ingredients and a touch of creativity. Instead of using store-bought spam, Chef Jordan takes the extra step to make the spam from scratch, using free-range pork sourced from Western Plains, Australia. The grilled spam is artfully sandwiched on top of a block of Yumepirika rice, creating a harmonious blend of textures and flavours. Wrapped together with nori, reminiscent of Japanese onigiri, the dish offers a delightful combination of savoury, salty, and slightly sweet notes.

Australian Lamb, Carrot Brown Butter Puree 4.2/5

From the "Whole Animal Butchery" section of the a la carte menu, we indulged in the Australian Lamb ($55), showcasing this noble meat's versatility. The dish presents three distinct cuts of lamb — rack, leg, and saddle — each meticulously prepared in-house and cooked using three different techniques: grilling, smoking, and sous vide. The lamb rack, tender and succulent, boasts a perfect char from the grill, while the leg offers a smoky aroma and a melt-in-your-mouth texture, thanks to the careful smoking process. Meanwhile, the saddle, cooked sous vide, delivers unparalleled juiciness and tenderness, ensuring a memorable dining experience with every bite.

Pork Loin Char Siu, Pork Belly, Prosciuto Tuile 4/5

Pork Tomahawk 4.8/5

Another standout from the "Whole Animal Butchery" selection is the Whole Pig from Western Plains ($120), meticulously prepared in-house to showcase five distinct parts of the animal, totalling 350g of delectable meat. The five different cuts include the Tomahawk, Pork Loin, Pork Neck, Pork Belly, and Prosciutto Tuile. Among these, the Pork Tomahawk steals the spotlight, aged for at least 21 days before being expertly grilled with the skin on. The result is a pork dish that is impeccably clean in flavour and tender in texture, with a satisfying crunch from the puffed crackling on the skin. Another noteworthy preparation is the Pork Neck, executed in the Chinese Char Siu style, which exemplifies the diversity inherent in Hawaiian cuisine, blending various culinary influences to create a truly unique Hawaiian cuisine.

Rangers Valley Full-blood Wagyu OP Rib 4.5/5

From the expanded "Chef's Prime Selection" showcasing premium beef from Rangers Valley in New South Wales, Australia, we indulged in the Rangers Valley Full-blood Wagyu OP Rib ($480), accompanied by kabocha squash bone marrow puree. Aged for up to a week to enhance its flavour profile and boasting a marbling score of Mbs 9+, this exquisite cut is bursting with rich flavours. Its succulent meat is complemented by a delightful crust on the surface, achieved through the gentle kiss of an open flame.

Butcher's Block Farm Salad, Comte Cheese 4/5

To complement the delectable mains, we savoured a variety of sides, including the Butcher's Block Farm Salad ($14). This refreshing salad features a medley of fresh greens and herbs harvested directly from the restaurant's own indoor vertical farm. Tossed with a flavorful roasted garlic aioli and finished with grated comte cheese, each bite is a burst of vibrant flavours and textures, showcasing the essence of farm-to-table dining.

Grilled Asparagus, Potato Koji 3.5/5

Sourced from France, the seasonal White Asparagus is brushed with butter and delicately seasoned with lemon zest, lemon juice, and fleur de sel. The asparagus is lightly grilled to perfection. Paired with a delicate koji foam dusted with shiitake mushroom powder, each bite offers a harmonious balance of flavours and textures. The natural sweetness of the white asparagus is beautifully complemented by the buttery richness and tangy zest seasoning, creating a delightful dish.

Crispy Potato, Brown Butter Emulsion, Sunomono 5/5

Indulge in the irresistible Crispy Potato ($14) at Butcher's Block. These twice deep-fried smashed potatoes are a true sensation, boasting a perfect balance of crispiness and tenderness. Tossed in garlic butter and generously dusted with furikake and dehydrated kimchi powder, each bite bursts with layers of flavour. The garnish of fresh chives adds a refreshing touch, enhancing the overall palate experience. Despite being served alongside sunomono and brown butter emulsion, these potatoes shine on their own and are undoubtedly a must-order item for any visit.

Kinmedai 4.5/5

Transit from the land to the sea with the exquisite Japanese Kinmedai ($107) at Butcher's Block. This delightful dish features tender Kinmedai adorned with spring onions, marigold leaves, onion flowers, and fennel flowers, creating a symphony of flavours and textures. What truly surprises the palate is the ingenious use of Cantonese black bean sauce, showcasing the diverse culinary influences found in Hawaiian cuisine. This fusion of flavours highlights Hawaii's rich cultural melting pot, resulting in a truly unique and unforgettable dining experience. A side of Hokkaido Sushi Rice with Furikake is served to complete the dish, allowing diners to enjoy the succulent fish with the perfect accompaniment. This nod to Hawaiian dining traditions adds depth and complexity to the dish.

Grilled Squid Luau 3.8/5

Indulge in a modern twist on a traditional Hawaiian dish with the Grilled Squid Luau ($48) at Butcher's Block. This innovative reinterpretation features grilled squid, expertly cut into thin strips and seasoned with a tantalising blend of lemon chilli vinaigrette and chermoula. The squid is then paired with a Japanese taro leaves sauce, creating a harmonious fusion of flavours. To elevate the dish further, it is garnished with vadouvan spiced almonds, farmed radish, onion flowers, and fennel flowers, adding layers of texture and complexity. A drizzle of coconut cream provides a touch of richness and decadence, balancing the bright and refreshing flavours of the dish. While the flavours are undeniably bright and appetising, some diners may find the squid cut too thin to appreciate its texture fully.

Grilled Peach, Blood Orange Sorbet 4/5

Concluding our meal at Butcher's Block, we savoured the delightful Grilled Peach ($14) dessert. Nestled atop a bed of sable crumble, the Spanish white peach exuded a natural sweetness enhanced by a slow grilling process over a wood fire. This imparted a caramelised sweetness with a subtle hint of bitterness, adding depth to each bite. Complementing the grilled peach was a scoop of refreshing blood orange sorbet, providing a burst of citrusy flavour that balanced the sweetness of the fruit. The dish was further elevated with the addition of a delicate charcoal tuile, offering a subtle smokiness and a crisp texture. Garnished with fennel flowers and marigold leaves, the presentation was as beautiful as it was delicious, adding a touch of elegance to the dessert.

Overall, Butcher's Block continues to impress with its innovative dishes and commitment to quality ingredients. The Spring menus offer a culinary journey that celebrates the essence of nature and showcases the restaurant's dedication to sustainability.

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-Sun): 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]

Akira Back @ JW Marriott Hotel South Beach - Indulge in “The Omakase Dinner Experience”, A Luxurious 5-course by Chef Akira Back and Chef Bill Hong

Akira Back's "The Omakase Dinner Experience" is a new 5-course dinner you do not want to miss. Chef Akira Back with Chef de Cuisine Bill Hong has joined hands for this seasonal offering, which is available for dinner daily at $148 per pax. Diners can also opt for a specially curated sake and wine pairing at an additional $88 per pax.

The menu showcases seasonal specialities using quality produce, with each dish highlighting both chefs' expertise in modern Japanese cuisine with Korean accents.

Treasure Box with Citrus Striped Jack Bite

We started with a special treat of the gorgeous Treasure Box with Citrus Striped Jack Bite. While this is not part of the 5-course Omakase, it was definitely an intriguing start to the dishes to come.

Umami Hokkaido Uni 4.5/5

First on the omakase menu was the beautifully presented Umami Hokkaido Uni. The creamy and indulgent mouthfuls of uni were paired with goma miso and maitake, a combination I’ve not had before but became a fan of.

New AB Sashimi 4.2/5

Right after, we were served the New AB Sashimi. This dish features fresh slices of kanpachi dressed in a zesty tomato citrus sauce, with karasumi, ankimo and pickled radish for additional crunch.

Halibut 4.5/5

While I found the clam ang-sauce and apple purée a tad sweet for my liking, the Halibut itself was impressively buttery and tender. The sauces were also helpful to cut through the richness.

Shiso Sorbet

For our palette cleanser, we had the refreshing and minty Shiso Sorbet.

Sanchoku Ribeye

While I can’t take beef, my dining companions were raving about their Sanchoku Ribeye. It was served with cauliflower miso cream, burdock jam and myoga, a Japanese ginger.

Pork Chop 4.8/5

In replacement of the ribeye, I had a generous serving of Pork Chop. I absolutely loved the grill on the pork, which gave a thin crispness to the exterior while the meat within remained juicy. It was one of the best pork chops I've had recently!

Lobster Claypot Rice 4.8/5

The Lobster Claypot Rice can be opted for at an additional $65 top-up, and I would highly recommend it. With toppings of ikura and negi, this bowl of rice was light yet flavourful, allowing the sweetness of the tender lobster to come through.

Lobster Claypot Rice

Alongside the rice, you will be served a comforting bowl of miso soup and intricate homemade banchan.

AB Tuna Pizza 4.5/5

Before we dug into the final dessert course, we were treated to Chef Akira Back's signature dish, the AB Tuna Pizza. The crunchy crust was paper thin and laid with a blissful mix of herbs, fresh tuna and a drizzle of truffle oil.

Matcha Tart with Hazelnut Chantilly and Barley Ice Cream 4.8/5

The Matcha Tart with Hazelnut Chantilly and Barley Ice Cream was a lovely end to the meal. I thoroughly enjoyed the well-balanced mix of hazelnut nuttiness, bittersweet matcha and crisp tart shell.

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.


Akira Back
JW Marriott Hotel Singapore South Beach
30 Beach Road, Level B1M
Singapore 189763
Tel: +65 6818 1914
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Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

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

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Usher in The Majestic Year of The Dragon

Herald the Year of the Dragon with an array of Lunar New Year dine-in menus and takeaways at Peach Blossoms, curated by Executive Chinese Chef Edward Chong and his team. Six luxurious set menus are being presented this year, and we had the pleasure of trying the Year of the Dragon Imperial set at $398 per person.

Peach Blossoms Auspicious Yu Sheng 4/5

Peach Blossoms Auspicious Yu Sheng comprises a vibrant medley of fruits and vegetables, with individual serving of Kanpachi and Hokkaido Uni. The abundant fruits include fresh strawberries, kiwi, jackfruit, nashi pear, rockmelon, honeydew, and jambu.

Double Boiled Geoduck and Chicken Mousse Soup 4/5

Double Boiled Geoduck and Chicken Mousse Soup features a delicate butterfly-shaped chicken mousse and thin slices of geoduck blanched in the soup itself. Boiled over eight hours with free-range chicken, the soup is further sweetened with corn and peas.

Braised Dried Abalone, Fish Maw and Chicken 5/5

The next course is a dish that requires expertise and skills for execution - Braised Dried Abalone, Fish Maw and Chicken. The South Africa dried abalone is laboriously prepared in-house over the course of 2 to weeks. The abalone is complemented with a free-range chicken drumstick, expertly deboned with the meat removed. It is then stuffed with fish maw and sauce before being cooked.

Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling 4.5/5

The following course is an exquisite dish - Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling with Superior Sauce. Sturgeon fish is chosen for its head resembling a mythical dragon to celebrate the Year of the Dragon. The fish dumpling filling combines sturgeon meat and its prized tendon. A succulent Japanese sea cucumber in a sweet pumpkin and sturgeon broth is served alongside. The pan-fried Japanese sea cucumber had an enjoyable bouncy texture, further enhanced by its sturgeon meat filling.

Snow Crab and Wild Mushrooms 4/5

Next, we indulged in Snow Crab and Wild Mushrooms, served with Thai Jasmine Rice. The rice was savoury with nuttiness and crunch from toasted pine nuts. The snow crab leg meat was presented in a chawanmushi style, elevating it into a more complete dish.

Desserts 5/5

Desserts were the highlight for me. Aesthetically presented in a Japanese garden-like setting, we had Green Tea Puff with Osmanthus, Pineapple Sorbet and Red Date Cake. The latter was my favourite, reminiscent of a red bean rice cake. The Green Tea Puff was creatively crafted with cucumber slices, imparted a delightful crunch and flavour that perfectly complemented the green tea paste. The Pineapple Sorbet pleases in the form of a majestic stone lion for prosperity this Lunar New Year.

Peanuts and Pine Nuts Soup 5/5

Concluding the meal was a warm and comforting Peanuts and Pine Nuts Soup encased in an eye-catching shell, which can be cracked open with a mini golden mallet to usher in the brand new year.

In celebration of the Lunar New Year, Peach Blossoms presents six specially curated Lunar New Year set menus, which include the seven-course Blessings set at $2,388 per table of 10. The six-course Year of the Dragon Imperial set is at $398++ per person.

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.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]

Madame Fan @ The NCO Club - A Mythical Spring Odyssey at Madame Fan this Lunar New Year

Madame Fan welcomes the Year of the Dragon by rolling out their meticulously crafted festive Spring creations. From 15 January to 25 February 2024, diners can select from dine-in Set Menus (from $108 per pax) and a la carte items, highlighting elevated modern Cantonese dishes made with premium ingredients.

Additionally, a special Lunar New Year Edition of the restaurant's Dim Sum, Drink Sum Brunch (from $118 per pax), will feature items such as Steamed Black Truffle Dumpling with Wild Mushroom and Crab Roe Har Gao alongside Madame Fan's Signature Salmon Yu Sheng and new-to-menu cocktails. This will be available from 10 to 12, 17 to 18 and 24 to 25 February 2024.

For our dinner, we sampled highlights from the various menus.

Bountiful Blessings Lobster Yu Sheng 4.2/5

Exclusively available for dine-in, the Bountiful Blessings Lobster Yu Sheng ($238 serves 8 persons) is presented with the traditional Chinese character of the dragon 龍. The star here was the fleshy and sweet chunks of Australian Lobster paired with an assortment of other fresh ingredients.

This refreshing modern take was vibrant yet pleasingly light, with the combination of homemade bak kwa, crispy lotus root slices, green mango, longan, pomegranate, guava, apple, mango and grapefruit, dressed in a Honey Grain Mustard Yuzu Yogurt sauce.

Madame Fan’s Prosperity Poon Choi 4.5/5

Another must-have for Lunar New Year would be poon choi. Madame Fan's Prosperity Poon Choi (from $438 for 5 pax) contains top ingredients of abalone, sea cucumber, scallop, and tiger prawns simmered with premium yam in a homemade abalone broth. The base is slow-cooked for over four hours, further enhanced with the addition of a roasted pork knuckle.

The Poon Choi is available for takeaway as well. Diners can opt to upgrade to the Prosperity Poon Choi Bundle ($698 for 6 pax), which includes Abalone Yu Sheng, Wok Fried Glutinous Rice with Preserved Sausage, Dried Shrimp and Yam as well as Pan Fried Nian Gao with Coconut Crumb.

Geoduck with Japanese Cucumber, Black Fungus, Aged Vinegar 4.5/5

The chilled Geoduck with Japanese Cucumber, Black Fungus, and Aged Vinegar ($68 per a la carte portion) was an inviting starter, with the sweet and crunchy geoduck complementing the mild acidity from the aged vinegar jelly.

Sea Urchin Shumai 4/5

Aside from the Geoduck, we also had the Sea Urchin Shumai, which is recommended to enjoy in a mouthful.

Imperial Bird’s Nest Golden Broth 4.8/5

One standout dish for me that evening was the luxurious Imperial Bird's Nest Golden Broth. This slow-cooked velvety broth boasted rich umami flavours and was elegantly adorned with bird's nest, fresh crab meat and roe. The touch of crispy shreds of scallop added an extra layer of indulgence.

Braised Giant Grouper 4/5

Chef's Braised Giant Grouper was presented with its fish skin, beancurd fupi, and chu hou sauce. While the Cantonese preparation rendered the grouper's meat tender, I personally found the braised sauce a tad too sweet.

Stewed Seafood Beancurd Rice 4.8/5

Another remarkable dish was the Stewed Seafood Beancurd Rice. The base stock, enriched by Gu Yue Long Shan rice wine, created a flavourful stew that allowed the natural seafood sweetness to shine through, topped with caviar for an extra touch of lux!

Mango Fountain Chiffon Cake 4.5/5

The chef puts a creative spin on the traditional Mango Sago dessert with the Mango Fountain Chiffon Cake ($22 for a la carte). This delightful conclusion to the meal presents a medley of textures, including crumbs, ice cream, mousse, chiffon, and fresh mango slices. I appreciated the well-balanced sweetness and the added zest from Australian finger lime.

To place your dine-in reservations, email madamefan.nco@marriott.com, call 6818 1921 or visit their website at www.madamefan.sg.

For takeaways, visit www.madamefan.oddle.me to view their full range of offerings. These are available from 15 January to 25 February 2024 and must be made at least 2 days in advance. Receive a limited edition keepsake of Madame Fan's exclusive Mahjong Set with a minimum spend of $3,888 nett for dine-in or takeaways.

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.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 6818 1921
Facebook
Instagram
Website
Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 10pm
Sat-Sun: 11am - 330pm, 6pm - 10pm

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