Showing posts with label .Station: Farrer Park. Show all posts
Showing posts with label .Station: Farrer Park. Show all posts

Friday, September 22, 2023

Nest At One Farrer @ One Farrer Hotel - Bespoke Private Dining Experience


Nest at One Farrer Hotel offers an exclusive and unique private dining experience inside their private studios and villas on level 20, the top floor of One Farrer Hotel. Jointly designed by Executive Chef Marcus Tan and Pastry Chef Wee Pai Hau, they invite you to experience their all-new Executive Set menus alongside curated wine recommendations.



The Havens' private dining studios are converted from their hotel rooms, with a staff assigned to serve the customers in these studios. Meaning we had had the entire room to ourselves! The private studios offer two 5-course Executive Dinner menus - Lavender set menu ($98) and Wisteria set menu ($98). Two Executive menus for lunch are available as well.


We started with two warm buns, served with Truffle Butter and Unsalted Butter. The fluffy and buttery soft bun was particularly warming.

Honey Soy Unagi 4/5

Both the starters were excellent. The Honey Soy Unagi (Lavender) is a warm starter that whets my appetite with savoury, unctuous unagi, complemented by a slightly sweet tamago. The al dente kimchi capellini topped with saltish ikura and scallion helped build the dish's texture.

Ceviche Hokkaido Scallop 4.8/5

As for the cold starter, Ceviche Hokkaido Scallop (Wisteria), each slice of the scallop was succulent, offering an almost melt-in-your-mouth texture, complemented by the bright flavours of the Asian citrus-soy dressing and pink ginger. The accompanying savoury kaiso salad added an extra layer of flavour dimension, and texture.

Ginseng Chicken Consommé Wolfberries, Chicken Gyoza 4.8/5

Mushroom Velouté 4/5

For the second course, the Ginseng Chicken Consommé (Lavender) stood out with its elegant consommé carrying a good depth of ginseng flavour. Partially immersed within, a chicken gyoza was a highlight, featuring a juicy, well-seasoned filling encased in a perfectly pan-fried crust. The Mushroom Veloute (Wisteria) boasted a deep, earthy flavour from sautéed forest trumpets, with a touch of truffle oil to further enhance that earthiness.

Hoisin-barbecue pork belly 4.5/5

Both the third courses were well executed, but I found the Hoisin-Barbeque Pork Belly (Wisteria) to have a better balance of flavours, thanks to a yummy house-made Hoisin sauce that elevated the barbecued pork belly. The pork belly itself was succulent and tender, devoid of any strong porky flavour, and the crunchy macadamia sprinkles on top provided a delightful textural contrast. The tangy pineapple compote added a sweet and bright acidity, cutting through the dish's richness.

Mentaiko Mayo Halibut 4/5

The flavour profile of the Mentaiko Mayo Halibut leans more towards the sweeter side, but overall, we still enjoyed the dish. The fish had a tantalizingly buttery texture and flavour, enriched by the mentaiko mayo. The fruity and savoury tomato mousseline, along with the pickled tomato, was a thoughtful touch by the chef.

Braised Beef Cheek Rendang 3.5/5

Both menus feature beef as the fourth course. The Lavender menu presents a visually appealing Braised Beef Cheek Rendang served with Blue pea glutinous rice, pickled pineapple-cauliflower, and crispy parsnip. The beef cheek was incredibly tender, with a melt-in-your-mouth texture, and the pickled cauliflower played a role similar to our Asian achar in a rendang dish. Though the taste of the parsnip was slightly off for some reason, it was a cohesive dish.

Filet mignon 2.8/5

As for the Filet Mignon, while the 'shao xing' wine jus that dressed it was flavourful, alongside thin slices of pancetta, the meat seemed to lack seasoning to bring out its flavours fully.

White Peach Terrine 3.8/5

Apple Tart Tatin 4/5

For desserts, the White Peach Terrine with Red Muscat Granite and Aloe Vera (Wisteria) was refreshing, especially due to the delectable bite of the jelly terrine. The Apple Tart Tatin with vanilla crème anglaise (Lavender) was stunning, striking a good balance between sweetness and acidity. However, a slight, distinct bitterness came through from the apple itself, and I'm not sure if that was intentional.

For dining at The Havens, a minimum of 4 guests is required, up to a maximum of 10 guests. Floral arrangement is upon request.

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.

Nest at One Farrer
One Farrer Hotel
Level 20
1 Farrer Park Station Road
Singapore 217562
Tel: +65 6705 7828
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 12 - 230pm, 6pm - 10pm

1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. Map]

Wednesday, August 16, 2023

Poonsti @ Owen Road - Sister Brand of Old Hen Kitchen Offering a Specialised Rösti Menu Made Fresh Daily

Photo 12-8-23, 9 31 01 AM

Situated on Owen Road, Poonsti is Old Hen Kitchen's brand new rösti concept, offering a full menu of rösti dishes that are crafted entirely from scratch. Each rösti is meticulously prepared, with potatoes freshly shredded and handmade in small quantities, ensuring the utmost quality. The menu boasts five delightful variations of rösti, including a classic rendition paired simply with sour cream. Exclusively available at the Owen Road outlet, these delectable offerings are available daily, starting at 9:30am until they are sold out.

Photo 12-8-23, 9 58 56 AM
Rösti with Bacon 4.2/5

Each dish features a crispy and airy golden brown rösti base, served with different toppings. One of their signatures is the Rösti with House-cured Bacon and Fried Egg ($18) that comes with hot tomato jam, cream cheese and pickled radish. What sets Poonsti's house-cured bacon apart is its sumptuous and fatty texture, a result of a carefully crafted marination process. At the same time, the tomato jam contributes a fusion of sweetness and tanginess. This innovative combination creates a truly well-balanced dish that marries the satisfyingly fatty bacon with the nuanced flavours of the tomato jam.

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Rösti with Smashed Avo 4.5/5

The Rösti with Smashed Avo ($17) comes with mango salsa and fried shallot, topped with a jammy egg and paired with a dollop of basil pesto cream. While I love the contrast between the crunchiness of the rösti and the creaminess of the avocado, what elevates the dish is the refreshing and zesty mango salsa that adds a burst of tanginess and tropical flair, complemented by the savoury crunch of fried shallots. The addition of a jammy egg adds a rich and velvety touch to the dish, while a dollop of basil pesto cream infuses a herbaceous and aromatic note. The combination here is executed with finesse, resulting in a symphony of flavours that intertwine seamlessly on the palate.

Photo 12-8-23, 10 01 49 AM
Rösti with House-cured Salmon 4/5

The Rösti with House-cured Salmon ($19) introduces an elevated take on a classic pairing. Unlike the conventional rösti with smoked salmon, Poonsti's rendition showcases their commitment to creativity and refinement. This dish presents a beautifully composed plate featuring a golden-brown rösti base topped with a generous portion of their house-cured salmon. The salmon's succulent and rich flavour is enhanced by adding creamy ricotta, which creates a luxurious contrast against the crispy texture of the rösti. Adding fried capers and pickled onion also contributes a sharp, vibrant note to the dish, turning this classic pairing into anything but ordinary.

Photo 12-8-23, 9 32 31 AM

Overall, the rösti dishes at Poonsti showcase creativity and refinement, featuring unique pairings and meticulous preparation. From the Rösti with house-cured salmon adorned with ricotta, fried capers, pickled onion, and dill to the Rösti with smashed avo complemented by zesty mango salsa and fried shallots, each dish is a symphony of flavours and textures. Do note that their rosti is only available in limited amounts daily, so head down early to avoid disappointment!

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.

127 Owen Road
Singapore 218931
Tel:+65 6818 3333
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 930am - 3pm

1) Alight at Farrer Park MRT station. Take Exit D. Walk down Race Course Road to Owen Road. Turn left onto Owen Road. Walk to destination. Journey time about 5 minutes. [Map]

Monday, July 3, 2023

Jia He Grand Chinese Restaurant @ One Farrer Park Hotel - Jia He New Sister Restaurant With A Bold And Contemporary Concept


Jia He Grand Chinese Restaurant, the latest addition to the dining scene at One Farrer Park Hotel, continues to impress with its bold and contemporary approach to Chinese cuisine. While its sister restaurant, Jia He Chinese Restaurant (a very doors away), offers wholesome and homely dishes, Jia He Grand takes things up a notch by presenting diners with multi-sensorial creations that are as visually stunning as they are delicious.

Trio of Starters 4/5

To start our culinary journey, we indulged in a trio of starters. The Sauteed Stuffed Mushroom with Truffle Sauce delighted our taste buds with its robust earthy flavours from both the mushroom and truffle. The Century Egg with Preserved Sakura Ginger and Vintage Vinegar presented a unique combination, with sweet beancurd skin wrapping around century egg and preserved sakura ginger, creating a harmonious blend of flavours. Lastly, the Crispy Pork Belly with Preserved Bean Paste, eaten like a Korean wrap, offered a delightful contrast of textures as the romaine lettuce refreshed the palate while complementing the crispy pork belly.

Roasted Peking Duck 5/5



The meal's highlight was undoubtedly the Roasted Peking Duck ($88 Whole Duck), which I can confidently say is the best in Singapore. The duck was perfectly roasted, boasting a crispy skin that gave way to succulent and juicy meat. What truly set this dish apart was the toasted pancake wrap. Unlike the usual thin pancakes, these were soft and fluffy and enhanced the overall enjoyment of the Peking duck to a whole new level.

Signature Double-boiled Chicken and Pig Stomach Soup 4.5/5

The Signature Double-boiled Chicken and Pig Stomach Soup impressed with its flavorful broth and a piquant peppery kick that left a lasting impression. The pig stomach was expertly prepared, resulting in a tender, clean-tasting delight.

Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu 4.2/5

For seafood lovers, the Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu ($26/pc) offered a unique pairing of preserved sakura ginger with the firm and mildly sweet sea perch. The soy sauce added depth to the dish, complementing the fish's natural sweetness.

Flambe Beef Brisket in Whole Pineapple 4.2/5


A dish that captured both our taste buds and attention was the Flambe Beef Brisket in Whole Pineapple ($28/order). The grand entrance, with the beef brisket set ablaze at the tableside, added a touch of theatricality. Beyond the showmanship, the beef brisket was incredibly tender, and the pineapple infused the dish with an extra layer of fruity sweetness.

Stir-fried Shredded Luffa Melon with Gingko and Black Fungus 4.2/5

The Stir-fried Shredded Luffa Melon with Gingko and Black Fungus ($24/small) showcased luffa in a whole new light. The dish was perfectly prepared, offering a delightful crunch and natural sweetness. The owner even playfully remarked that it looked like stir-fried chendol, adding an element of humour to the dining experience.

Crispy Rice with Boston Lobster in Superior Broth 4/5

The Crispy Rice with Boston Lobster in Superior Broth ($42/small) was a standout dish packed with robust crustacean flavour. The combination of fluffy and crispy rice immersed in the delicious broth and the sweetness of the Boston lobster made every spoonful a pure delight.

Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle 3.8/5

An unexpected dish on the menu was the Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle ($40/pax). This luscious creation combined purple potato noodles with a refreshing and appetising tomato soup, a delightful twist I had not encountered elsewhere.

Almond Soup with Peach Resin 4.5/5

To conclude the meal on a sweet note, we savoured the Almond Soup with Peach Resin. Served warm and comforting, the soup struck a perfect balance, not overly sweet, with a smooth almond base and delightful crunch from the peach resin. This dessert satisfied our sweet tooth and offered beauty and nutritional benefits.

Jia He Grand Chinese Restaurant continues to impress with its contemporary take on Chinese cuisine, delivering innovative and visually stunning dishes. With its exceptional culinary offerings and dedication to creating a memorable dining experience, it is undoubtedly a place worth visiting for those seeking a gastronomic adventure.

Note: This is an invited tasting.

Jia He Grand Chinese Restaurant
One Farrer Park Hotel
1 Farrer Park Station Road
Singapore 217562
Tel: +65 65389688
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am - 230pm, 6pm - 10pm

1) Alight at Farrer Park MRT station. Take Exit C. Turn right and walk down towards One Farrer Park Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, July 2, 2023

Allô @ Jalan Besar - Indulge In French Cuisine For A Chic Brunch Or Cosy Dinner In Modern Shophouse


The newly opened French restaurant Allô sits along one of the many lanes of shophouses in Jalan Besar. It may seem to be quite an unexpected location at first. Still, the restaurant has done its interior in a chic yet cosy fashion, which makes it suitable for various occasions. When we came by for dinner, there were several groups of diners celebrating Father's Day.


Dinner aside, Allô also offers both brunch and value-for-money lunch sets. The Brunch menu is available on weekdays from 11am to 3pm and all day on weekends, offering classic brunch options such as Eggs Benedict ($23) and elevated dishes like Rosti, Eggs & Minute Steak ($32).


The Lunch Sets, on the other hand, are priced affordably from $15.90 onwards. Available from Tuesdays to Fridays, 11am to 3pm, the three-course weekday set lunch includes a choice of starter, a pasta main and a dessert.


The restaurant offers various alcohols: beers, house pours, reds, whites, dessert wines and champagnes. We opted for non-alcoholic beverages of Sparkling Apple ($6) and Citrus Blue Magic ($7.50). The former is made with sparkling water infused with 100% apple juice, while the latter has blue pea flower tea, yoghurt drink and citrus juice.

Salmon Rillette 3.5/5

Our starter of Salmon Rillette ($18) features a rillette made of cured salmon slow-cooked in butter, served with capers, a petit salad and a side of sweet potato chips. My dining companion and I were quite disappointed with this as the rillette was mostly overpowered with a sharp sourness and masked any flavour of the salmon. The sweet potato chips lacked crispness as well.

Lobster Bisque 4.5/5

Thankfully, the next dish fared much better. This Lobster Bisque ($18) was also one of our two favourites of the night. Made in-house from freshly caught lobsters, the bisque turned out luscious and creamy but not overly thick. It was bursting with seafood sweetness and had just the right amount of savoury notes.

My dining companion and I enjoyed this very much and mopped it up quickly with the bread from the complimentary bread basket. I did wish there were bits of lobster meat in it for extra texture, though!

Saucisson Croquettes 3.8/5

The homemade Saucisson Croquettes ($12) came in a portion of three, served with a tangy peanut butter dressing with a touch of heat. We appreciated the crunchy exterior and creamy filling; otherwise, it was average. We also hoped to have a better bite of the saucisson bits in it.

Duck Confit with Pomme Purée & Orange Balsamic Glaze 4/5

Next, we were served our first main, the Duck Confit with Pomme Puree & Orange Balsamic Glaze ($30). The dish uses a whole duck leg roasted in its own fat, served with a side of purée and asparagus.

While I enjoyed the tangy-sweet orange balsamic glaze and the slight crispiness on the duck skin, the duck meat was not as fork-tender as I expected. The meat could be better tenderised, and the mash could be more buttery.

Lobster Risotto 4.5/5

Then came our second favourite of the night, the Lobster Risotto ($32). It was hands down one of the best risotto we have had in a while. The rich lobster stock base had an impressive amount of crustacean sweetness brimming through and was nicely finished with cream to achieve that lip-smacking consistency. The arborio rice was perfectly cooked to a lovely creaminess and further topped with chunks of tender butter-poached lobster meat.

Valrhona Dark Chocolate Feuillantine Cake 4/5

We ended our dinner on a sweet note with the Valrhona Dark Chocolate Feuillantine Cake ($15). Made of dark chocolate covertures on a base of feuillantine and crumbles, the chocolate portion was rich without being cloying. The accompanying scoop of yoghurt gelato gave a refreshing and tangy touch.

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.

72 Desker Road
Singapore 209595
Tel: +65 88979230
Nearest MRT: Jalan Besar (DT Line), Farrer Park (NE Line)

Opening Hours:
Sun-Thu: 11am - 3pm, 6pm - 1030pm
Fri-Sat: 11am - 3pm, 6pm - 12midnight
(Closed on Mon)

1) Alight at Jalan Besar MRT station. Take Exit B. Walk straight down Jalan Besar Road to Desker Road. Turn left onto Desker Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Farrer Park MRT station. Take Exit F. Walk to Roberts Lane. Turn left onto Roberts Lane, walk to Serangoon Road. Cross the road and walk down Desker Road. Walk down Desker Road. Walk to destination. Journey time about 8 minutes. [Map]

Monday, April 24, 2023

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - Celebrate Chef Leung Wing Cheung’s 12 Years At The Helm With 12 Of His Signature Dishes


Si Chuan Dou Hua first found itself in our local F&B scene in 1996, with its founding outlet on Beach Road. Fast forwarding to today, the restaurant has two other spaces in the iconic UOB Plaza and PARKROYAL on Kitchener Road.

This year marks the 12th anniversary of Guangdong-born Executive Cantonese Chef Leung Wing Cheung's 12th year helming the restaurant at PARKROYAL on Kitchener Road. Chef Leung has an impressive 40 over years of experience cooking Cantonese cuisine.


To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年: 梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes, all of which are rare Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.

From now till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu. Each dish is priced at $33.

Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style 4.2/5

We first had the Wok-Fried Squid Stuffed with Prawn Paste (避风塘百花酿吊片), featuring Chef Leung's take on "har gao" in the shape of a squid. The Hong Kong sun-dried squid pieces are stuffed with prawn paste, fried, and paired with an addictive base of crunchy rice crackers, shrimp and garlic.

Stewed Seafood with Assorted Vegetables and Crystal Vermicelli Served in Casserole 4/5

Introducing the Stewed Seafood with Assorted Vegetables (海味粉丝什菜煲) on the menu was meant to recreate regal one-pot-stews often made during festive seasons. Flavours here are more delicate while carrying a depth of sweetness from slow-cooking dried shrimps and squid. What we appreciated was the clean stock that contains no artificial flavourings. Main toppings include fish beancurd, broccoli and crystal vermicelli.

Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock 4.5/5

One of our favourites for the night was the Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock (鱼汤胜瓜浸龙趸球). The cloudy broth was brimming with natural sweetness and creaminess from hours of simmering fish bones and meat. I particularly enjoyed the addition of black fungus and, my favourite luffa, for the refreshing crisp. My only gripe was that I preferred a cleaner texture on the giant garoupa fillets instead of the slightly floury mouthfeel.

Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe 4.2/5

The Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe (虾子海参焖火鸭煲) was served sizzling hot in a claypot. The mix of tender slow-cooked duck, sea cucumber, shrimp roe and tofu skin rolls were covered in a sweet seafood-based gravy.

Boiled Sliced Venison with Spicy Chilli Sauce 4.5/5

Most of my dining companions and I have not had many venison dishes before, but we thoroughly enjoyed the Boiled Sliced Venison with Spicy Chilli Sauce (沸腾爽滑鲜鹿肉). Using the same Si Chuan recipe from Chef Leung's childhood, it features tender and lean venison slices that were first boiled before adding to the numbing spicy chilli sauce. Digging into it past the peppercorns, minced garlic and dried chillies, you will also see strips of celtuce, leek and beansprouts which provide a complementary crunch.

Steamed Kampong Chicken with Fragrant Scallion Oil 4/5

Using a fragrant house-made scallion oil, the Steamed Kampong Chicken (葱油走地鸡) has tender meat and silky skin.

Poached Tianjin Cabbage Topped with Dried Shrimp and Conpoy in Superior Stock 3.5/5

Next was the Poached Tianjin Cabbage (虾亁瑶柱扒津白), which had dried shrimp and conpoy toppings. While we enjoyed the depth of the clear superior stock, we wished for more, especially the portion, considering its price tag.

Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce 4/5

Another classic dish is the Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce (极品酱鱼腐煎豆包). The rich and slightly spicy XO sauce with dried scallop bits scattered on top would go great with a bowl of white rice. Each piece of pillowy soft tofu is stuffed with minced fish paste.

Sauteed Egg with Kurobuta Honey Pork 3.8/5

The Sauteed Egg with Kurobuta Honey Pork (黑豚叉烧炒滑蛋) was much smaller than we expected but was creamy and buttery. The slices of Kurobuta pork were tender and lent a sweetness.

Sauteed Minced Fish with Celery, Honey Peas, Celtuce and Bell Pepper 4/5

We learnt that this dish of Sauteed Minced Fish (生煎鱼崧炒荷芹) is one typically eaten during New Year in the past but is less commonly found around now due to its laborious cooking process. First, the minced fish paste is fried and thinly sliced before being sauteed with sweet celery, honey peas, celtuce and bell pepper.

Pan-Fried Minced Pork with Salted Fish 3.8/5

Finally, the Pan-Fried Minced Pork with Salted Fish (马友咸鱼生煎肉饼) features lean pork laced with bits of salted fish. While we enjoyed the texture of the patties, we found these too salty for our liking.

My dining companions and I don’t take beef, but the last of the 12 dishes is the Wok-Fried Rice Noodles with Sliced Wagyu Beef and Bitter Gourd 和牛凉瓜炒河粉.

Alongside the Buy-3-Free-1 / Buy-6-Free-2 promotion, diners can enjoy 30% off one of Si Chuan Dou Hua's signature dishes. The selection includes Signature Roast Duck with Truffle Sauce (Half $68, Whole $128), Double-boiled Soup of the Day ($30), Signature Bean Curd Medley ($28) and Signature Claypot Rice with Waxed Meat ($36).

Reservations are recommended and can be made via

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.

Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road
181 Kitchener Rd, Level 3
Singapore 208533
Tel: +65 31385359
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Weekday Lunch: 1130am to 3pm
Weekend and PH Lunch: 1130am to 115pm, 130pm to 3pm
Daily Dinner: 6pm to 10pm

1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]