Fourgather Thai Casual Dining @ Suntec City Mall - An UnFourgather Thai Meal with Its Second Outlet

Following the success of their first outlet at Amoy Hotel, modern Thai restaurant Fourgather officially opened its doors at Suntec City in February 2025. This new 66-seater space introduces an exciting menu that masterfully blends traditional Thai flavours with contemporary Western influences. For the first time, Fourgather also launched a dedicated kid's menu, making it a welcoming dining destination for all ages.

Thai Chrysanthemum, Lemongrass Drink and Thai Milk Tea

We kicked off our meal with three signature Thai beverages: Thai Chrysanthemum ($5.50), Lemongrass Drink ($4.50), and Thai Milk Tea ($4.50). Each drink was well-balanced in flavour, refreshingly aromatic and not overly sweet.

Watermelon Salad V2 4.8/5

The Watermelon Salad V2 ($16.90) was a standout dish. Juicy watermelon slices were topped with a tangy Thai dressing, crisp dried fish and peanuts, creating a perfect balance of sweet, savoury, and mildly spicy flavours. The original version, served at their Amoy Street branch, featured cubed watermelon, but this updated rendition felt even more refined and beautifully presented.

Yum Salmon 3.8/5

The Yum Salmon ($26.90) is a popular Thai dish featuring raw salmon slices tossed in a special Thai sauce. While the flavours were fresh, the choice of salmon cut left something to be desired and we found ourselves wishing for a spicier kick.

Fourgather Pork Party Platter 4.2/5

The Fourgather Pork Party Platter ($35.90) is a must-try for pork lovers. It features a delightful mix of Thai-style Moo Ping, Crispy Pork Belly, Tender Pork Cutlet, and Grilled Pork Jowl. This platter is perfect for sharing (serving 2–3 people). Accompanied by sticky rice, fresh vegetables, and assorted condiments, every bite was flavourful and well-executed.

Prime Sirloin Steak with Sticky Rice and Papaya Salad 3.5/5

For a tableside Aburi show, order the Prime Sirloin Steak with Sticky Rice and Papaya Salad ($47.90). The top-grade sirloin is seared before being torched tableside. It comes with sticky rice, Thai papaya salad and a zesty Nam Jim Jiao sauce. We opted for the Thai style (instead of Plara) with an extra spice option, though the spice level was barely noticeable. You can also upgrade to a more marbled cut for an additional $4, which we did.

Tom Yum Mama Hotpot 3.8/5

Perfect for sharing, the Tom Yum Mama Hotpot ($36.90) serves 3–4 people and is packed with seafood and tender pork simmered in a rich tom yum broth, topped with a soft-cooked egg. While the broth was aromatic, we found ourselves wishing for more spice and tang. Pro tip: Avoid letting the Mama noodles sit for too long, as they tend to get soggy.

Tom Yum Seafood Pasta 4/5

If you prefer a milder tom yum flavour, the Tom Yum Seafood Pasta ($26.90) is a fantastic option. This dish features a fragrant, creamy tom yum sauce tossed with seafood and topped with crispy lemongrass shreds. It is a well-executed fusion dish we truly enjoyed.

Kids Set B

Fourgather's kid-friendly approach includes four different Kids Sets served in adorable car or airplane bowls. Prices start from $11.90, with customisable mains, sides, and drinks. We tried Set B, in which we opted for Thai Fried Rice with a sunny-side-up egg, cheese chicken balls, tater tots, and apple juice. There are four different Kids' Sets for your little ones while the adults indulge in spicier Thai flavours.

Fourgather's extensive menu caters to all palates, offering everything from classic Thai flavours to inventive fusion dishes. The modern yet cosy ambience, accentuated by neon signs and eclectic decor, makes it a great spot for a quick lunch, a casual dinner or a relaxed gathering with friends and family.

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


Fourgather Thai Casual Dining
Suntect City Tower 2
3 Temasek Boulevard
#01-505
Singapore 038983
Tel: +65 8090 7480
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 6 minutes. [Map]

Tenkaichi Japanese BBQ Restaurant @ Marina Square - Affordable Wagyu Beef Yakiniku Buffet

Tenkaichi Japanese BBQ Restaurant at Marina Square specialises in Wagyu Beef Yakiniku. It offers a high-quality buffet spread at affordable prices. For those seeking an elevated experience, premium Japan Kagoshima Wagyu is available in different grades on the à la carte menu.

Kagoshima Wagyu 3 Cuts

The buffet has three tiers: Standard, Deluxe, and Premium. To enjoy Wagyu beef, opt for the Deluxe or Premium options, with the latter featuring Kagoshima Wagyu. The Kagoshima Wagyu is served in three different cuts, unveiling its beautiful marbling and allowing diners to experience a variety of textures.

Japanese Wagyu Sirloin Steak, Angus Beef Ribeye

The Premium buffet also includes a thick-cut (300g) Japanese Wagyu Sirloin Steak for those who prefer a chunkier bite. Alternatively, the Angus Beef Ribeye is a great choice if you prefer a meatier cut with less marbling.

Pork Cheek Fillet, Iberico Pork Collar, Pork Belly

Pork lovers won't be disappointed either — the buffet includes high-quality pork selections such as Black Pork Belly, Iberico Pork Collar, and Pork Cheek Fillet. All were tender and succulent, but the pork cheek fillet stood out with its melt-in-your-mouth texture, reminiscent of Wagyu.

Seafood

Seafood selections were thoughtfully curated and exceptionally fresh, featuring options like salmon, prawns, ika (squid), hotate (scallops), and more.

Sashimi

There's a wide variety of accompaniments to complement the BBQ meats and seafood. The Sashimi selection includes salmon, maguro (tuna), tai (sea bream), hamachi (yellowtail), tako (octopus), and shime saba (vinegared mackerel). The Premium buffet further impresses with Wagyu Sashimi and Wagyu Tataki.

Furikake Gohan, Garlic Chahan

For carbs, the Furikake Gohan and Garlic Chahan were excellent pairings. I especially enjoyed the Garlic Chahan, topped with crispy fried garlic bits. Having it alongside the rich, fatty Wagyu cuts and a comforting bowl of miso soup truly enhanced the dining experience.

Other side dishes, including Tamago Yaki, Maki, Kaki Fry, and Ebi Fry, completed the feast. We couldn't get through the entire menu, but the Kaki Fry — fried breaded oyster — was exceptionally moreish and worth trying.

Kaki Fry

DELUXE BUFFET (U.P $69.80)
LUNCH: Mon – Fri: $49.90++ Sat- Sun & PH: $54.90++
DINNER: Mon – Thu: $54.90++ Fri – Sun, Eve & PH: $59.90++

PREMIUM BUFFET (U.P $119.80)
LUNCH: Mon – Fri: $85.90++ Sat- Sun & PH: $89.90++
DINNER: Mon – Thu: $89.90++ Fri – Sun, Eve & PH: $95.90++

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.


Tenkaichi Japanese BBQ Restaurant
Marina Square
6 Raffles Boulevard
#03-129
Singapore 039594
+656250 8918
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 10pm
Sat & Sun, PH: 1130am - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 6 minutes. [Map]

Peppermint @ PARKROYAL COLLECTION Marina Bay - Invites You to A Joyous Christmas Celebration

Step into a world of festive indulgence at Peppermint, where the charm of Christmas meets culinary excellence. From the moment we arrived, we were greeted by a vibrant farm-to-table salad bar featuring produce harvested from Peppermint's very own urban farm — an eco-conscious touch that set the tone for the meal.

The Seafood-On-Ice spread showcases Tiger Prawns, Clams, Mussels, Scallops and Crawfish, sure to satisfy your bellies. The Japanese section is delighted with fresh chef-sliced Sashimi including Salmon, Tuna, and Tako, alongside a colourful selection of Sushi and Maki. A rare highlight was the Seasoned Jellyfish, an exquisite find that added a unique twist to the buffet. For noodle lovers, a DIY station offers Udon and Soba with an array of condiments to help you create your perfect bowl.

The Festive Carving Station was a showstopper featuring a sumptuous array of holiday classics, such as Turkey with Chestnut Stuffing, Honey Baked Chicken Ham, and Roast Beef.

A decadent Brie Cheese Dip served inside a roasted Pumpkin, paired beautifully with Ham and Cheese Rolls, added a creative flair to the spread.

Diners seeking bold flavours will be satisfied with the rich variety of Indian dishes. A standout was the Crispy Prata Puff, which was perfectly golden and sized to complement the fragrant curries and creamy Butter Chicken.

Meanwhile, the Southeast Asian section shone with its diverse offerings, from Dry Laksa and Prawns in Collagen Broth to JB-style Curry Fish Collar with Urban Farm Eggplant. Live stations feature made-to-order Chicken Rice and Seafood Noodle Soup. We do find the chicken rice lacking in fragrance; go for the noodle soup, which is light on the palette but rich in flavour.

To satisfy our other (dessert) stomach, the dessert spread featured an enticing mix of Nonya Kueh, Christmas-themed Yule Logs, crafted cakes, petite pastries, and verrines. Ice cream lovers could indulge in four refreshing flavours, with the Mint Cucumber Sorbet emerging as our surprising favourite. This refreshing sorbet was the perfect finale to a heavy meal.

Peppermint's festive décor, adorned with elegant Christmas-themed embellishments, creates a magical atmosphere ideal for celebrating the season. Peppermint is also Halal certified. Given the popularity of the buffet, reservations are highly recommended to secure your spot.

The Festive Feast buffet is available daily for lunch and dinner, starting from $72++ per person. For more information and a detailed menu, visit https://www.panpacific.com/en/hotels-and-resorts/pr-collection-marina-bay/dining/peppermint.html

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


Peppermint
PARKROYAL COLLECTION Marina Bay
6 Raffles Blvd
Level 4
Singapore 039594
Tel: +65 68451111
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Instagram
Website
Nearest MRT: Promenade MRT (CC, DT Line), Esplanade MRT (CC Line)

Opening Hours:
Lunch
Weekdays: 12pm - 2.30pm
Weekends: 12pm - 3pm

Dinner
Daily: 6.30pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Labyrinth @ Esplanade Mall - Celebrating 10 Years of Singapore’s Culinary Heritage with a Refreshed Focus and Renewed Impetus

Marking its 10th anniversary, Labyrinth by Chef Han Li Guang continues to redefine Singaporean cuisine. Since opening in 2014, Labyrinth has become synonymous with heritage preservation, culinary creativity, and local ingredients, evolving into a highly-regarded fine dining experience. This October 2024, Chef Han and his team have brought a fresh perspective, exploring Singapore's food heritage through a new, refined lens. The 13-course dinner menu ($298++) is a tribute to Singapore's culinary traditions, reimagined with precision and artistry.

Bak Kut Teh Consomme 4.5/5

Our meal opened with the Bak Kut Teh Consommé. This starter was a delicate yet flavourful dashi broth, capturing the essence of traditional Bak Kut Teh without overpowering the palate. Serving this as a first course was a thoughtful nod to Singaporean dining culture, where a light soup often begins the meal to whet the appetite. It was an impressive, nuanced start.

Ramly Burger 4.2/5

The Ramly Burger was a playful miniature inspired by the iconic Ramly burger from Pasar Malams (local night markets). Labyrinth's version features an aburi hand-chopped beef flank patty wrapped in an eggy parcel, with tomato meringue buns topped with sesame seeds. Topped with Labyrinth's "Ramly sauce" and mustard cress, this bite-sized snack delivered nostalgia and innovation in one.

Oyster Bao 4.8/5

My favourite snack, the Oyster Bao, was Labyrinth's take on the disappearing Fuzhou Haobing street snack. This bao used a David Herve oyster no.4 and a delicate espuma batter to create a beignet-like texture. The flavours were layered and precise, with a light, airy crust surrounding the oyster — a beautifully elevated version of a rare street food.

Hainanese Curry Puff 4/5

Dubbed the Old Han Kee, Labyrinth's Hainanese Curry Puff pays homage to Singapore's iconic curry puff brand, Old Chang Kee. It is filled with oyster mushrooms, sweet corn, sweet potato, and braised pork belly and served with garlic aioli for extra richness. It is a satisfying and comforting bite.

Satay Club 4.2/5

Named after Singapore's historic Satay Club, this course featured two skewers — a Pork Satay and a Chicken Tsukune. The pork skewers, with loin and jowl, offered contrasting textures, reminiscent of Hainanese satay, while the tsukune encased a quail egg and was inspired by Japanese tsukune and Scotch egg. Paired with Filipino kare-kare peanut sauce, the skewers captured the essence of Southeast Asia's diverse satay styles.

RotiBoy 4.2/5

Labyrinth's RotiBoy transported me back to childhood with its coffee-flavoured craquelin atop a soft brioche filled with Bordier seaweed butter. The nostalgic flavours of Singapore's popular coffee bun were beautifully recreated, with subtle sweetness and a light coffee aroma.

Wartime Rojak 4.5/5

Inspired by an old recipe from the 1942-1950 cookbook "Wartime Kitchen," the Wartime Rojak reimagines a British-influenced Asian salad. Beetroot was prepared as a rosette and sorbet, accompanied by cucumber and lettuce granite, pineapple, and herbs like shiso. It was a refreshing, complex dish with sweet, savoury, and acidic notes, embodying the essence of rojak in a contemporary way. Notably, this dish replaced Labyrinth's iconic Chilli Crab, reflecting the restaurant's commitment to continual evolution.

Fish Maw Char Kway Teow 4.5/5

Labyrinth introduced Char Kway Teow with a twist, using NZ barramundi fish maw as the "noodle." Cooked to a similar shape and texture, the fish maw absorbed flavours of fish sauce, soy sauce, and oyster sauce and was topped with abalone and liver sausage. This elevated take on the hawker staple was comforting, with layers of umami richness.

Laksa Siglap 3.8/5

A different interpretation of laksa, Laksa Siglap used a fish-based broth with lasam noodles made from tapioca and rice flour. Medai fish slices, prepared with a velveting technique, gave a silky texture. While less creamy than traditional laksa, this version was nuanced and delicate.

Chicken Rice 4.5/5

Labyrinth's Chicken Rice was a beautifully composed dish with three components. French poulet breast was layered with a flavourful chicken farce and poached perfectly. The rice, a blend of Jasmine and Koshihikari grains, was cooked in a donabe for a smoky flavour, accompanied by cockscomb and chives. A grilled chicken heart skewer added depth, with each element contributing to the classic flavours in a modern format.

Pisang Goreng 4.5/5

A refined version of Pisang Goreng, this dessert featured a caramelised banana sorbet wrapped in a crispy dough and paired with spiced saffron pastry cream. The sweet and savoury notes balanced perfectly, transforming the beloved street food into a luxurious dessert experience.

Cereal Prawn 4/5

Labyrinth's Cereal Prawn reinterpreted the classic zichar dish in dessert form. This unique creation included oatmeal ice cream infused with 20-year Shaoxing wine, salted egg foam, warabi mochi, and goji berries soaked in Shaoxing wine. Served with a playful "Chef-branded" cereal box filled with puffed rice and caramelised oats, it was a delightful and nostalgic end to the main courses.

Tang Yuan 3.5/5

The Tang Yuan was a warm, comforting dessert that replaced the usual petit fours. The dumpling, filled with Azuki red beans and tangerine peel, was served in a ginger and rice wine syrup, symbolising completion and togetherness. However, the rice wine syrup may not appeal to all, though it provided an interesting twist.

Labyrinth's 10th anniversary menu beautifully celebrates Singapore's culinary heritage, reinvented with finesse. Chef Han's commitment to local flavours, ingredients, and history is evident in each dish, creating a nostalgic and forward-thinking experience. Labyrinth's new menu is a must-try for those seeking a deeply thoughtful, innovative journey through Singaporean flavours.

Note: This is an inviting tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]