One Prawn Co @ New Bahru - A Modern Asian Seafood Restaurant That Challenges Traditional Flavour Pairings

From its humble beginnings as a hawker stall at Golden Mile Food Centre, One Prawn Co has undergone an impressive evolution under the bold vision of Chef Gwyneth Ang. After expanding into a dine-in space at Macpherson (later rebranded as Zhup Zhup), her adventurous culinary journey continues with a brand-new modern Asian seafood restaurant at Singapore’s latest lifestyle hotspot, New Bahru.

Fresh Ostra Regal Oysters and Lime Cheek 4.2/5

We started the meal with Fresh Ostra Regal Oysters ($36), which delivered sweet and briny flavours that filled the palate with the essence of the ocean. The lime cheek provided a subtle citrusy lift, enhancing the natural freshness of the oysters.

Beef Bulgogi and Bafun Uni 4.2/5

An unexpected yet harmonious pairing, the Beef Bulgogi and Bafun Uni ($24) was served atop a buttery, crispy toast. The rich umami flavours of the bulgogi and uni blended seamlessly, creating a bold, indulgent bite.

Seaweed Skate and Lime Crema 4.2/5

The Seaweed Skate ($12) was crispy on the exterior and moist inside, offering a meaty and satisfying bite. The lime crema added a refreshing zesty contrast, complementing the fish's natural flavours.

Dry-aged Hamachi, Kimchi, Puffed Rice 4.5/5

Though visually unassuming, this dish was a pleasant surprise. The tangy kimchi amplified the umami depth of the Dry-aged Hamachi ($26), while the puffed rice provided a light crunch, adding textural contrast to the dish.

Haricot Verts and Burrata 5/5

A highly recommended dish, the Haricot Verts and Burrata ($24) pairs sambal with burrata — an unexpected but genius combination. The spicy, umami-laden sambal beautifully complements the creamy, milky burrata. This dish was so good that I immediately recommended it to my friends as a must-order.

Coconut Chicken Broth, Prawns White Fungus 3/5

The Coconut Chicken Broth ($26) with prawns and white fungus fell short of expectations. The broth was too salty, overshadowing the sweetness of the coconut and chicken essence. That said, the fresh, perfectly cooked prawns were a highlight, boasting a crunchy and succulent bite.

Holy Haddock! - Signature Fish Burger 4.8/5

The star of the night was the Holy Haddock! – Signature Fish Burger ($24). A buttery toasted brioche bun sandwiched with a moist, flaky fish patty, elevated by a yuzu aioli that added a bright, citrusy touch. For an extra indulgence, diners can top up $75 for 30g of caviar, creating a next-level fish burger experience.

King Crab, Preserved Radish Butter, Green Chilli 4.2/5

The King Crab ($32 per 100g) was generously topped with preserved radish butter and green chilli, which beautifully complemented the sweetness of the crab meat. While the accompanying sourdough bread was a nice touch, there wasn't enough sauce to mop up, leaving us wishing for more of that flavorful buttery goodness.

Gindara, Seaweed Congee, Jujube 4/5

Instead of the crowd-favourite Lobster Poached Rice, we opted for the Gindara, Seaweed Congee ($20 per 100g), and Jujube. The smoky, crispy skin and fatty, flavourful flesh of the gindara were delightful. However, this dish is not recommended for children, as the fish contains many small bones. The smooth and creamy congee, infused with seaweed and jujube, added an extra layer of depth and comfort to the dish.

Tropical Fruits, Lime Mousse, Pavlova 4.2/5

To wrap up our meal, we indulged in the Pavlova with Tropical Fruits and Lime Mousse ($15). The light and airy pavlova was perfectly balanced — not overly sweet — with the tropical fruits adding a bright, juicy contrast. The lime mousse introduced a refreshing, zesty finish, making this a fantastic ending to the meal.

One Prawn Co's latest venture at New Bahru is an exciting fusion of Asian flavours with contemporary execution. Chef Gwyneth continues to push boundaries, offering creative dishes that challenge traditional flavour pairings while maintaining familiar comfort. The Haricot Verts and Burrata, Holy Haddock! Fish Burger and King Crab with Preserved Radish Butter are definite standouts, making this a must-visit for seafood lovers looking for something new and adventurous.

Note: This is an invited tasting.


One Prawn Co
New Bahru
46 Kim Yam Road
#01-10
Singapore 239351
Tel: +65 83660130
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Lunch: 11am - 3pm
Bites: 11am - 6pm
Dinner: 6pm - 10pm
Drinks: 11am - 10pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

Fu Yuan Teochew Dining (馥苑) @ Clarke Quay - A New and First Teochew Restaurant in Clarke Quay

Fu Yuan Teochew Dining, a fresh addition to the Clarke Quay dining scene, opened its doors in November 2024. The restaurant blends tradition with modern elegance, featuring a sleek black and red colour palette that creates a sophisticated yet welcoming ambience. Specialising in authentic Teochew cuisine with innovative touches, Fu Yuan offers an array of delectable dishes that celebrate the rich culinary heritage of Teochew cooking.

Prosperity Abalone Yu Sheng 3/5

To mark the Chinese New Year festivities, we started with the Prosperity Abalone Yu Sheng ($58/$88). A staple of any Lunar New Year celebration, this dish set the tone for an auspicious meal as we tossed for good fortune, abundance, and prosperity.

Marinated Raw Roe Crab 4.5/5

One of Fu Yuan’s signature dishes, the Marinated Raw Roe Crab ($88), is a true indulgence for seafood lovers. Fresh and generously packed with roe, the crab is steeped in a self-brewed white wine marinade, giving it a delicate floral aroma that enhances the sweetness of the crab meat. This dish is a must-try for those who appreciate bold, umami flavours.

Crispy 'Bing Chuan' Brinjal 4.8/5

A unique offering at Fu Yuan, the Crispy 'Bing Chuan' Brinjal, features an uncommon variety of eggplant sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying. The result? A crisp, crunchy bite that retains the natural sweetness of the brinjal. Even non-eggplant eaters may find themselves converted by this dish!

Grilled Black Char Siew 4.2/5

While not traditionally Teochew, the Grilled Black Char Siew ($22) is expertly charcoal-grilled, delivering a smoky, caramelised crust that encases tender, flavorful meat. The execution of this Cantonese classic is commendable, making it a worthy addition to the menu.

Teochew Style Pan-fried Oyster Omelette 3.5/5

The Teochew Style Pan-fried Oyster Omelette ($18) takes a more homely approach than the crispy, gooey versions I preferred. This rendition is eggier and fluffier, resembling a classic home-cooked style rather than the traditional wok-fried oyster omelette. While it lacks the expected crispy and starchy contrast, the tangy chilli sauce provides a great complement.

Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style 3.8/5

A departure from the usual steamed Teochew-style fish, this Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style ($13/100g) offers a crispy exterior while keeping the fish meat tender. The creamy shark cartilage soup adds an umami depth, making this a delightful alternative to the traditional preparation.

Creamy Pumpkin Boston Lobster 4.2/5

The Creamy Pumpkin Boston Lobster ($16/100g) presents a unique twist on the usual lobster preparations. The sauce, reminiscent of salted egg yolk, combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Promo: Reserve via Chope using promo code "FYLOBSTER" to enjoy a complimentary Creamy Pumpkin Boston Lobster!

Wok-fried Preserved Radish Hor Fun 3.8/5

While the Wok-fried Preserved Radish Hor Fun ($24/$48) is a well-executed plate of rice noodles, it leans more towards a classic fried kway teow rather than the expected Teochew-style preserved radish hor fun. The preserved radish flavour is not distinct, and the crunch from diced kai lan is lacking, which would have added more texture and depth to the dish.

Peach Gum with Hokkaido Milk 3.8/5

To wrap up the meal, we enjoyed two classic Teochew desserts. The Peach Gum with Hokkaido Milk ($8) is served hot or cold. It is smooth, creamy, and lightly sweetened, making for a refreshing finish. We also had the Mashed Taro 'Orh Nee' ($7), a classic Teochew dessert that is rich, smooth, and well-balanced in sweetness, perfect for rounding off the dining experience.

Mashed Taro 'Orh Nee' 4/5

Fu Yuan Teochew Dining is a welcome addition to the Clarke Quay dining scene, offering classic Teochew cuisine with modern and creative interpretations. Standouts include the Marinated Raw Roe Crab, Crispy 'Bing Chuan' Brinjal, and Creamy Pumpkin Boston Lobster. While some dishes, like the oyster omelette and hor fun, could be refined further, the overall experience showcases quality ingredients and skilful execution. Whether you're looking for a prosperous Chinese New Year meal or a place to indulge in Teochew specialities, Fu Yuan is worth a visit.

Note: This is an invited tasting.


Fu Yuan Teochew Dining (馥苑)
Clarke Quay
3A River Valley Road
#01-01C/01D
Singapore 179020
Tel: +65 88020101
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Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

TOMA By The River @ The Pier at Robertson - Mod-European Riverside Dining and Drinking

Toma By The River at Robertson Quay offers an all-day dining menu, offering flavours of Europe alongside signature craft cocktails.

Spicy Peach Burrata 5/5

We began with the Spicy Peach Burrata ($32), a delightful dish featuring milky, pillowy burrata paired with the sweetness of peaches, citrusy orange pulp, and earthy beetroot. The flavour profile was perfectly balanced with a drizzle of cayenne honey glaze, providing a spiced contrast, while a handful of crushed pecans added a satisfying crunch and nuttiness.

Pesto & Burrata Pizza 3.8/5

Next, we tried the Pesto & Burrata Pizza ($34), highlighting fresh burrata again, this time atop a flavorful pizza layered with basil pesto, mozzarella, and sharp Parmigiano. The cherry tomatoes' bursting sweetness brought a refreshing contrast that elevated the dish. The pizza dough had a nice bite, though some areas were slightly dry.

Sea Bass Livornese 3.8/5

For the mains, we opted for the Sea Bass Livornese ($38), where the ocean sea bass was served with the chef's signature Livornese sauce and Spicy Citrus Salsa. The tomato, olive, and caper-based sauce offered a lovely mix of fruity sweetness, tang, and saltiness, which paired excellently with the fish. I wish there were more salsa to add more zing to the dish.

Tiramisu 4.5/5

The sweet ending to our meal was Tiramisu ($18), a well-executed version that nailed the balance between ladyfingers and mascarpone cream. The bitterness of the amaretto-soaked ladyfingers perfectly complemented the light, velvety mascarpone cream with just the right amount of sweetness.

Promotions:

• 1-For-1 Draught Beer Pints, Tue-Thur 5pm onwards.
• Free Coffee, available with any A La Carte item purchase from Tue-Fri (1130am - 3pm).
• BYOB Thursdays.
• Lunch Set Only $26++. Only applicable Tue-Fri.
• Happy Hour 1-For-1, Tue-Thur 9pm till late. Only applicable to selected house pour.
• Boozy Brunch (Sat & Sun), 2 hrs of free-flow selected house pour.

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.


TOMA By The River
The Pier at Robertson
80 Mohamed Sultan Road
#01-12
Singapore 239013
Tel: +65 6031 1176
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Nearest MRT: Fort Canning DT Line)

Opening Hours:
Tue-Thu: 1130am - 11pm
Fri: 1130am - 12midnight
Sat: 830am - 12midnight
Sun: 830am - 11pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk straight towards the river. Turn right at the river. Walk to destination. Journey time about 8 minutes. [Map]

Odem @ New Bahru - Modern Korean Restaurant and Craft Makkoli Bar

In New Bahru, Singapore's latest trendy lifestyle and dining destination, Odem is a modern Korean restaurant and craft makkoli bar. Nestled in the corner of this vibrant development, Odem brings a fresh take on Korean cuisine with a contemporary twist. During my visit, I had the chance to sample several standout dishes.

Brioche & Gamtae Seaweed Butter 4/5

We began our meal with the Brioche & Gamtae Seaweed Butter ($20). With its soy glaze, the brioche was soft, buttery, and delightful. The highlight, however, was the Gamtae seaweed butter, which paired perfectly with the warm brioche, enhancing its flavours and adding a hint of umami. It's a simple dish but incredibly satisfying.

Banchan Platter 3/5

Next, we tried the Banchan Platter ($24), which consisted of Granochi (an Anchovy Granola bar with anchovies, nuts, and seeds), Dubu mousse, kimchi, Spinach & Tott, Cucumber Kimchi, and Gim Chips. The Granochi was my personal favourite, offering a nice crunchy texture, while the cucumber kimchi was refreshing. However, considering most Korean restaurants serve banchan for free, I don't know if I would justify paying for this platter.

Makkoli Flights

Odem distinguishes itself from typical Korean restaurants by offering an impressive array of handcrafted makkoli sourced from across South Korea. They've curated two tasting flights for those unfamiliar with makkoli: Odem Quintet ($60) and Moonshots ($88). For those eager to explore, this is a fun way to delve into the world of makkoli, with a range of flavours and profiles that complement the modern Korean fare.

Savoury Donut 4.2/5

The Savoury Donut ($15) was a pleasant surprise. Fluffy and dusted with smoked gochugaru, the donut had a delicate sweetness that balanced perfectly with the savoury filling. Bite into it, and you'll find a delicious combination of shio kelp, salmon roe, and creme fraiche, making it a unique burst of flavours. A definite must-try!

Toro Kimbap 4.8/5

One of my favourite dishes of the night was the Toro Kimbap ($55). The generous portions of chutoro and akami were luxurious, wrapped with perilla, pickled radish, kelp-soy, and sesame. The balance of fish to rice ratio was perfect, and the freshness of the fish elevated this dish. It's a luxurious spin on the classic kimbap and absolutely worth the splurge.

Barbecued Kalbi 5/5

The star of the night was undoubtedly the Barbecued Kalbi ($78). These US boneless beef ribs were marinated to perfection, boasting a sweet glaze that beautifully complemented the charred exterior with tender, juicy ribs that melted in the mouth. This dish was a showstopper, served with a side of watercress salad dressed in tokki butter sauce. If you only try one dish here, make sure it's this one.

Chapssal Donut, Pine Nut Gelato (3pc) 3.5/5

We ended the meal with the Chapssal Donut with Pine Nut Gelato ($18 for 3 pieces). The donuts, filled with red bean paste, offered a nice twist from the usual dessert offerings. While the donuts were good, I actually enjoyed the Pine Nut Gelato more. It was light and refreshing, making for a lovely palate cleanser after the richer dishes. I wouldn't mind having just the gelato to wrap up the meal.

Odem offers a refreshing take on modern Korean cuisine with unique twists and luxurious ingredients. The ambiance, paired with their expertly crafted dishes, makes it an exciting dining spot to explore. While some items might seem a little pricey (especially considering banchan is usually complimentary), the quality of the food and the innovative takes make it worth a visit. If you're looking to indulge in something new, be sure to try the Toro Kimbap and Barbecued Kalbi!

Note: This is an invited tasting.


Odem
New Bahru
46 Kum Yam Road
#01-17
Singapore 239351
Tel: +65 8494 8626
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Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 5pm - 12midnight
Sat-Sun: 12pm - 2pm, 5pm - 12midnight

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

27 Mezze Bar and Grill @ Robertson Quay - Singapore's first Contemporary Turkish Restaurant by a Turkish Couple Who Runs a Top-Rated Restaurant in Turkey

27 Mezze Bar and Grill, located in the cosy enclave of Robertson Quay, is Singapore's first contemporary Turkish restaurant. Opened by a Turkish couple who also runs a top-rated restaurant in Turkey, the kitchen is led by experienced executives and Head Chefs who have honed their skills in some of Istanbul's and overseas finest establishments. The name '27' reflects their passion for food culture, which led to a well-curated menu of 27 dishes showcasing Turkey's rich culinary heritage across its seven regions, all with a contemporary touch. Authentic Anatolian flavours are achieved using herbs and spices sourced directly from Turkey, complemented by selected alcohol and local drinks.

Mezze Platter 5/5

We began our dinner with an impressive Mezze Platter, one of the best I've experienced. Even common choices like Babagannuş and Hummus were elevated in flavour and texture.

Babagannuş

Hummus

The Babagannuş featured a finishing touch of sweet and tangy pomegranate molasses and a sprinkle of pumpkin seeds for a nutty crunch. The Hummus was enhanced with black currants and pomegranates for sweet contrast and texture pops.

Girit Ezme

Do try Girit Ezme, made with sharp and salty white "Ezine" cheese (sheep and cow), balanced with creamy "Kaymak" Lor cheese, similar to ricotta, blended with basil, garlic, and pistachio.

Muhammara

Fava Tekmil

Both the Fava Tekmil and Muhammara were delectable. The Fava Tekil, made with pureed broad beans, was brilliantly nuanced with aromatic dill and red onion. Equally well thought-out was the Muhammara, which appeared to be a regular roasted red pepper dip but elevated with walnuts for a nutty flavour and textural play.

Kopoglu

The Kopoglu was also a highlight. It was a tasty mix of fried eggplant and tomato with contrasting creamy and refreshing cold garlic yoghurt.

(tasting portion) Mucver 5/5

(tasting portion) Hellim & Sucuk 4.5/5

For appetisers - we had Mücver, zucchini fritters with white "Ezine" cheese, served with creamy salted yoghurt, which was deliciously crispy on the outside and soft inside. The Hellim & Sucuk featured charcoal-grilled cured "Turkish" beef sausage and halloumi cheese, served with Turkish cucumber "Ankara Çubuk" pickle and pita bread, making it a highly flavorful dish ideal for pairing with a drink.

(tasting portion) Dana Şaşlık 4.5/5

(tasting portion) Tavuk Şiş 4.8/5

For the mains, they were prepared in a charcoal barbecue way. We tried the sirloin, chicken thigh, hand-minced lamb kebab, and lamb shoulder. The Dana Şaşlık, a 24-hour marinated sirloin, had a very delectable tender texture, a flavour accented with aromatic herbs, and a hint of smokiness from the charred ends. I reckon slightly less salty would be perfect. The Tavuk Şiş, a 24-hour marinated chicken thigh, was equally tender and more spice-forward with a distinct marination.

Kuzu Tandir 4/5

Tire Kebap 4.2/5

Between the Kuzu Tandir, a weekend special of seven-hour slow-roasted boneless lamb shoulder, and the Tire Kebap, I preferred the latter for its flavour combination. Tire Kebap is hand-minced lamb meatballs paired with a complementary tomato puree and smoked yogurt, finished with an indulgent dose of beurre noisette. I prefer an even more robust tomato puree. The lamb shoulder would be ideal if you are into a gamier taste.

Turkish coffee, Baklava

The dessert was simple but still delightful - Turkish coffee was served with a piece of Turkish Delight and Baklava. As my dining companion noted, it transported her back to Turkey, reminiscing about enjoying the same treat while overlooking the coast during her travels.

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.


27 Mezze Bar and Grill
Village Residence Robertson Quay
30 Robertson Quay
#01-02A
Singapore 238251
Tel: +65 9227 9086
Instagram
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 5pm - 1030pm
Fri-Sat: 5pm - 12midnight

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]