Club Rangoon @ Duxton Road - Introduces New Contemporary Burmese Dishes and Cocktails

Club Rangoon at Duxton Road is one of the restaurants I have visited a couple of times, and I have always enjoyed its contemporary interpretation of traditional Burmese cuisine. The restaurant takes familiar Burmese flavours and gives them a modern touch, while retaining the distinctive ingredients and bold flavour profiles that make the cuisine so interesting. My recent visit coincided with the launch of its new menu, which brings a refreshed selection of dishes alongside creative cocktails. From familiar Burmese noodle dishes to grilled seafood and inventive appetisers, there was plenty to explore.

Tomato Ngapi-chet Labneh, Confit Tomatoes, Pita Chips 4/5

We started with the Tomato Ngapi-chet Labneh ($18), served with confit tomatoes and pita chips. This combination of flavours brought together the punchy, savoury notes of ngapi-chet (Burmese fermented fish paste) with the creamy, tangy character of labneh. The slow-cooked confit tomatoes added a natural sweetness and juiciness, helping to balance the intensity of the fermented paste. Served with crispy pita chips for scooping, it was a delightful interplay of savoury, tangy and sweet flavours, with contrasting textures in every bite.

Mutton Croquette 4/5

Next was the Mutton Croquette ($14), accompanied by mint and dill yoghurt. Encased in a golden, crispy breadcrumb coating, the croquette revealed a hearty filling of tender minced mutton cooked with aromatic spices. The meat carried a robust, savoury flavour with a characteristic richness that made it quite satisfying. The accompanying mint and dill yoghurt brought the dish together, its cooling, herbaceous tang cutting through the richness of the fried croquette. A scattering of crispy ginger added another layer of fragrance and crunch, giving each bite a pleasant finish.

Curry Chicken Thigh Skewers 4.2/5

The Curry Chicken Thigh Skewers ($16 for 2 pieces) were another highlight. Marinated in Burmese curry spices, the chicken thigh was grilled until lightly charred on the outside while remaining juicy and tender within. The aromatic marinade gave the meat a lovely depth of flavour, complemented by the smoky notes from grilling. What made this particularly interesting was the pickled watermelon served alongside. An unexpected pairing, the watermelon offered a refreshing sweetness and gentle acidity that helped cut through the richness of the spiced chicken. Crispy ginger added a final touch of fragrance and texture.

Shallot Oil Sour, Berry Good Spritz 4/5

We also tried two drinks from the refreshed beverage menu. The Shallot Oil Sour ($22) is an adventurous take on the classic sour, combining Colombo gin, elderflower, shallot oil, lemongrass, fino sherry and citrus. It was an interesting savoury take on a cocktail, with the botanical notes of gin and the floral sweetness of elderflower meeting the distinctive aromatic character of shallot oil and lemongrass.

For a non-alcoholic option, the Berry Good Spritz ($14) features salted strawberry cordial, citrus and soda. Light, refreshing and gently fizzy, it offered a pleasant balance of fruity sweetness and citrusy acidity, making it a good alternative for those who prefer to skip alcohol.

Nangyi Thoke with Round Noodles 4.2/5

Moving on to the mains, the Nangyi Thoke with Round Noodles ($20) is a Burmese noodle dish that showcases the cuisine's love for bold, savoury flavours. Traditionally made with thick noodles tossed in a rich, seasoned mixture, this version uses round noodles that offer a substantial, springy bite. It comes with cured pork, red onion, chilli, toasted chickpea powder and pork crackling. The toasted chickpea powder gives the noodles their characteristic earthy, nutty flavour while helping the seasonings cling to each strand. Cured pork adds a savoury depth, while the red onion and chilli provide a sharp, spicy contrast. I particularly enjoyed the pork crackling, which added a delightful crunch against the chewy noodles. It was a hearty, flavourful take on this traditional Burmese favourite.

Banana Leaf Grilled Seabass Fillet 4.2/5

The Banana Leaf Grilled Seabass Fillet ($24) was another standout. The seabass is wrapped and grilled in banana leaf, allowing it to cook gently while absorbing the leaf's subtle, earthy fragrance. The result was a tender, moist and flaky fillet that retained its natural sweetness. The accompanying lemongrass brought a lovely citrusy fragrance, while green chilli added a gentle heat and brightness to lift the flavours. It was a relatively simple preparation that allowed the freshness of the fish and the aromatic ingredients to shine.

Wok-Fried Garlic Shoot, Sugar Snap Peas, Winged Beans 4/5

For vegetables, we had the Wok-Fried Garlic Shoot, Sugar Snap Peas and Winged Beans ($10). A colourful combination of greens, the vegetables were tossed over high heat, retaining their natural crunch and freshness while picking up a subtle smoky wok-hei aroma. I liked the variety of textures, from the crisp garlic shoots to the crunchy sugar snap peas and winged beans. It was a straightforward vegetable dish, but a welcome accompaniment to the richer and more robust flavours of the other dishes.

Pon Yay Gyi Fried Rice 4.2/5

We ended the meal with the Pon Yay Gyi Fried Rice ($20). Pon Yay Gyi is a traditional Burmese fermented paste made from horsegram beans, known for its distinctive earthy, savoury and fermented character. Incorporated into the fried rice, it imparted a deep, complex umami flavour that was quite different from the usual fried rice preparations. The rice grains were well tossed, absorbing the rich seasoning while retaining their individual texture. The pork belly added a layer of savoury richness that complemented the rustic, fermented notes of the horsegram paste. This dish was particularly interesting for those who enjoy exploring the more distinctive flavours of Burmese cuisine.

Kao Nhyin Baung Rice Pudding 3.5/5

The meal ended on a sweet note with the Kao Nhyin Baung Rice Pudding ($12) served with coconut ice cream. A traditional Burmese delicacy made with glutinous rice, the pudding had a rich, tender texture with a slight chewiness. Warm, creamy, and subtly sweet, it was a comforting dessert that showcased the sticky rice's natural character. The accompanying coconut ice cream provided a lovely temperature contrast, with its cool, luscious texture and fragrant coconut flavour complementing the nutty, creamy notes of the rice pudding. It was a simple yet satisfying way to round off the meal.

Overall, it was another enjoyable visit to Club Rangoon. Having returned a few times, I appreciate how the restaurant continues to explore the possibilities of Burmese cuisine without losing sight of its traditional roots. The new menu offers an interesting mix of familiar Burmese favourites and contemporary creations. For those looking to discover Burmese cuisine beyond the usual offerings, Club Rangoon is worth revisiting. Its evolving menu offers a refreshing way to experience the cuisine, whether you are already familiar with Burmese food or exploring it for the first time.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time is about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Shin Katsu @ Tanjong Pagar Road - Celebrates First Anniversary with Five-Cut Tonkatsu Tasting from $38

Premium tonkatsu specialist Shin Katsu, located along the stretch of shophouses on Tanjong Pagar Road, is celebrating its first anniversary with the launch of its first chef-curated tasting experience.

The new tasting menu features two carefully curated sets — the Gensen Set ($38) and Gokusen Set ($48) — designed to take diners on a journey through different pork breeds, cuts and origins. Rather than focusing on just one type of pork, the tasting lets you compare how breed, marbling, and provenance can influence the flavour, texture, and overall character of each piece of tonkatsu.

Seasonal Appetiser

Cabbage

Sake Pairing

Both sets begin with a seasonal appetiser, followed by five chef-selected katsu cuts, before ending with a Mini Wagyu Menchi Katsu Curry Rice and Matcha Ice Cream. An optional sake pairing is available for $18, and free-flow cabbage is included throughout the meal.

Gensen Set 4.2/5

The Gensen Set ($38) is a good introduction to the tasting experience, featuring pork sourced from Canada, Hokkaido and Spain. The five cuts include both Hire and Rosu, allowing diners to experience the contrast between leaner, more delicate cuts and richer, more marbled ones. I enjoyed how each piece had its own distinct character, with the differences in texture and flavour becoming more apparent as the tasting progressed. The tonkatsu is fried with a crisp, delicate panko coating while keeping the pork inside juicy and tender. It showcases Shin Katsu’s precise frying technique, keeping the coating light without overpowering the meat.

Gokusen Set 4.2/5

For those looking for something more indulgent, the Gokusen Set ($48) takes things up a notch with a selection of premium pork breeds including U.S. Kurobuta, Hokkaido Sangenton, Spanish Iberico and Hungarian Mangalica. This set puts more emphasis on richness and marbling, with each pork variety offering its own balance of tenderness, fattiness and umami. It was interesting to taste them side by side because the differences aren’t just about tenderness, but also about the depth of flavour and mouthfeel that come from the different breeds and cuts. For me, this is where the tasting concept works particularly well. Instead of simply having a plate of tonkatsu, you get to appreciate how much the choice of pork can change the experience.

Mini Wagyu Menchi Katsu Curry Rice 4.2/5

The meal concludes with a Mini Wagyu Menchi Katsu Curry Rice, a satisfying final savoury course. The wagyu menchi katsu is crisp and golden on the outside, while the filling inside is tender, juicy and packed with savoury flavour. The accompanying Japanese-style curry is mild and not overly spicy, with enough sweetness and savouriness to complement the rice and rich menchi katsu without masking its flavour. Despite being a mini portion, it is quite substantial after the five-course katsu tasting.

Matcha Ice Cream 4/5

To finish, we had a generous scoop of Matcha Ice Cream. Creamy with a distinct matcha flavour, it provides a refreshing and slightly bitter finish after the richness of the tonkatsu and curry.

Rosu Katsu Sando

Alongside the new tasting sets, Shin Katsu has also introduced its first Katsu Sando collection, bringing its signature tonkatsu into a more casual and convenient format. The Rosu Katsu Sando ($12) features a premium Canadian pork loin cutlet, crisp-fried in panko and sandwiched between slices of soft Japanese shokupan. Another choice is the Hire Katsu Sando ($13), which combines both Canadian pork loin and tenderloin. The combination of crunchy tonkatsu and pillowy bread makes this an easy-to-eat option for a quick lunch or takeaway.

Overall, Shin Katsu’s first-anniversary tasting experience is a fun way to explore tonkatsu beyond simply choosing between hire and rosu. The side-by-side tasting highlights how pork breed, cut and origin can influence everything from marbling and texture to flavour and richness.

Between the two, the Gokusen Set is the more indulgent option for those who want to explore more premium pork breeds, while the Gensen Set offers a more accessible introduction to the concept. Either way, it is a worthwhile experience for tonkatsu fans who enjoy discovering the nuances behind the ingredients and technique.

Note: This is an invited tasting.


Shin Katsu
84-86 Tanjong Pagar Road
Singapore 088505
Tel: +65 8825 8311
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5pm - 930pm
Sat-Sun, PH: 11am - 930pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time is about 6 minutes. [Map]

Pulsii French Bistro @ Tras Street - $19.80 Steak Frites Lunch Special

Nuzzled among the heritage shophouses of Tras Street, Pulsii French Bistro is a chic yet unpretentious dining spot that brings a touch of Parisian bistro charm to the edge of the CBD. Helmed by Chef Daisuke Yoshikawa, whose culinary experience includes time in Michelin-starred Japanese kitchens, the restaurant presents a menu that marries classic French techniques with Japanese ingredients and a distinctly modern approach.

The menu ranges from approachable small plates to more substantial mains, with dishes showcasing Chef Daisuke’s precision and affinity for open-fire cooking. For the weekday crowd, Pulsii also offers a 2-course set lunch at $20 or $35, making it an attractive option for a leisurely yet reasonably priced meal.

One of the biggest draws, however, is the Steak Frites Lunch Special at just $19.80++. Available from Monday to Saturday, only 20 portions are offered each day, so early arrival is recommended.

Bread and Yuzu Cheese Spread 3.5/5

We started with some Bread and Yuzu Cheese Spread, a simple yet pleasant bite to ease into the meal. The bread provides a soft, comforting base while the yuzu-infused cheese spread adds a gentle citrusy brightness, giving the otherwise creamy spread a refreshing lift.

Shima Aji Carpaccio 4.5/5

The Shima Aji Carpaccio ($24) makes a light, refreshing starter. Thick slices of Japanese Shima Aji are served with ponzu and mustard vinaigrette, pairing the fish’s naturally clean, subtly sweet flavour with pleasant acidity. The Shima Aji has a firm yet delicate texture, while shaved fennel stem and microcress add freshness and a slight crunch. The mix of Japanese ingredients with French-style presentation gives the dish a refined yet uncomplicated character, keeping the quality of the fish as the focus.

French Onion Gratin Soup 4.2/5

A comforting classic, the French Onion Gratin Soup ($16) is built around onions slowly cooked down until deeply caramelised, sweet, and jammy. The resulting broth is rich and intensely savoury, with the natural sweetness of the onions shining through. Topped with toasted bread and a generous layer of melted cheese, the soup delivers plenty of textural contrast — from the bubbling, gooey cheese to the bread that soaks up the deeply flavoured broth. It is hearty without being overly complicated, and certainly one for those who enjoy the comforting flavours of traditional French bistro cooking.

Lamb Skewer 4/5

The Lamb Skewer ($20) takes a more rustic direction, with the lamb cooked directly over an open woodfire flame. The high heat creates a nicely charred exterior while helping to retain the meat’s natural juices. The smoky notes from the woodfire add depth, giving the lamb a robust grilled character without overwhelming its natural flavour. Served with Japanese egg yolk, the yolk’s richness provides a creamy accompaniment to the smoky lamb, making this a satisfying small plate to share.

Japanese Kinmedai 4.2/5

For the mains, the Japanese Kinmedai ($58) showcases Chef Daisuke’s Japanese-French approach particularly well. Kinmedai, a prized deep-sea Japanese fish, is known for its rich, fatty flesh and delicate texture. Here, the fish is cooked over an open woodfire, allowing the skin to develop a beautifully charred exterior while keeping the flesh tender and moist. It is served with savoy cabbage tapenade and a dry vermouth cream sauce, which brings a combination of earthy, vegetal and creamy flavours to the plate. The smoky char from the fire complements the fish’s richness, while the sauce adds another layer of savouriness without masking the Kinmedai’s delicate character.

Steak Frites 4.2/5

Pulsii’s standout value proposition is its Steak Frites Lunch Special at $19.80++. Available Monday to Saturday at lunch, the special includes a 250g steak, crispy fries, and a seasonal green salad with Pulsii’s signature dressing. Only 20 portions are available each day, first come, first served, until sold out.

For the price, the portion is particularly generous. The steak is cooked over an open flame, leaving a nicely seared, charred exterior while keeping the centre tender and juicy. The open-fire cooking also lends the meat a subtle smokiness that works particularly well with the classic bistro-style preparation. The accompanying shoestring fries are crisp and golden, providing the essential crunchy counterpart to the juicy steak. A fresh seasonal salad rounds things off, adding some acidity and freshness to cut through the richness of the meat and fries.

Mille-Feuille with Vanilla Ice Cream 4.2/5

To end, the Mille-Feuille with Vanilla Ice Cream ($15) offers a classic French dessert with a satisfying play on textures. The puff pastry is baked until crisp, buttery and caramelised, creating delicate layers that shatter with each bite. Sandwiched between the pastry are smooth, creamy layers that contrast beautifully with the pastry’s crispness. Served alongside a scoop of vanilla ice cream, the dessert gains another dimension as the cold, creamy ice cream slowly melts into the warm pastry. The combination of buttery pastry, creamy filling, and vanilla makes for a comforting, indulgent finish without feeling excessively heavy.

For those working around the CBD, the $20 or $35 2-course set lunches make Pulsii worth considering for a weekday meal. At the same time, the $19.80++ Steak Frites is particularly hard to overlook for its generous 250g portion and limited daily offering.

With its stylish setting, approachable pricing and a menu that blends French and Japanese influences, Pulsii French Bistro offers a refreshing dining option along Tras Street — whether you’re dropping by for a quick business lunch or settling in for a more leisurely meal.

Note: This is an invited tasting.



Pulsii French Bistro
55 Tras Street
Singapore 078944
Tel: +65 96898407
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 2:15pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Leila @ Teck Lim Road - A Contemporary Blend of Middle Eastern and Balkan Flavours

Leila at Teck Lim Road is a gastrobar serving up a vibrant mix of Middle Eastern and Balkan flavours in a stylish, contemporary setting.

Kubana Bread 2/5

Spicy Plate 4/5

We started with the Kubana Bread ($15), a traditional Yemenite Jewish yeasted bread beloved for its pillowy-soft texture. The dough is typically generously layered with butter before being shaped into pull-apart rolls and baked until golden. While ours arrived with an enticing crust and a soft interior, the bread was slightly denser than expected and seemed to lack the rich, buttery flavour that defines a good Kubana. Thankfully, the accompanying tahini and grated tomato helped elevate it, as did the additional Spicy Plate ($13), which featured earthy grilled peppers, smoky harissa and mellow garlic confit that paired well with the bread.

Nabulus Salad 4/5

The Nabulus Salad ($17) is a chopped salad of cucumbers, tomatoes, pickled onions and mint, providing a refreshing accompaniment to the richer dishes.

Manseef 3/5

The Manseef ($33) comprised minced chicken served over a bed of creamy hummus, finished with harissa and an extra drizzle of tahini. While the dish was enjoyable, I felt that lamb or beef would have been a more suitable choice. Their richer, more robust flavour profile carries the Mediterranean spices and aromatics more effectively than chicken does, adding greater depth and dimension to the dish alongside the creamy, nutty hummus.

Green Chilli Shrimp 4/5

One of Leila’s signatures, the Green Chilli Shrimp ($27), showcased beautifully grilled prawns coated in a herbaceous green tatbila sauce. The freshness of the herbs came through nicely, though a touch more citrus would have brightened the dish and added greater vibrancy.

Knafeh 2/5

For dessert, we had the classic Middle Eastern sweet Knafeh ($21). Ours was finished tableside with a pour of sugar syrup, which wasn’t necessary as it sweetened the ice cream as well. I had expected delicate floral notes of rose or orange blossom to perfume the dessert, but the flavours were rather muted. Although the fried kataifi encased a layer of cheese, the pastry seemed slightly overfried, resulting in a dessert that lacked the aromatic complexity and balance I had hoped for.

Leila offers an interesting interpretation of Middle Eastern and Balkan flavours in a contemporary gastrobar setting. With a little more refinement, the menu could better showcase the rich culinary traditions it draws inspiration from.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Leila
12 Teck Lim Road
Singapore 088387
Tel: +65 8016 4117
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 6pm - till late
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road. Turn right onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road. Walk to the destination. Journey time about 5 minutes. [Map]

Esquina @ Teck Lim Road - A Nostalgic Tapas Journey Through Its Greatest Hits

Celebrating a milestone in Singapore’s dining scene, ESQUINA at Jiak Chuan Road marks its 15th anniversary with a nostalgic yet forward-looking menu that brings back beloved tapas from its archives. Helmed by Chef Carlos Montobbio, the restaurant revisits crowd favourites from past years, refreshing the lineup monthly from May to December 2026. Priced from $15 per portion, these limited-time dishes capture the spirit of ESQUINA — vibrant, produce-driven, and quietly inventive. Adding to the celebratory mood, diners who order six anniversary tapas specials receive a complimentary carafe of Spanish house wine — a thoughtful touch that encourages communal indulgence.

Cadoret Oyster (2013) 4.8/5

A beautifully composed opener, the Cadoret Oyster delivers a punchy medley of flavours. The briny sweetness of the Perle Noire oysters is uplifted by a bright Vietnamese dressing, while Lebanese cucumber and coriander cress lend freshness. It’s a bold yet balanced bite — a fitting tribute to the dish that left a lasting impression on Chef Carlos himself.

Smoked Sardine “Gilda” (2026) 4.5/5

A new addition to the anniversary lineup, the Smoked Sardine “Gilda” reinterprets a classic pintxo with finesse. The delicately cured and cold-smoked sardine boasts a silky, melt-in-the-mouth texture, complemented by the acidity of olives, pickled onions, and piparras. Clean, elegant, and deeply satisfying.

Foie Gras (2013) 4.2/5

Rich and indulgent, the Foie Gras is elevated with a clever interplay of textures and flavours. The buttery liver sits atop a flaky puff pastry, balanced by a leek and sherry vinegar jam that cuts through the richness with a sweet-sour brightness. Each bite is luxurious yet surprisingly well-rounded.

Momotaro Tomato (2026) 4.8/5

The Momotaro Tomato dish is a masterclass in layering flavours. Sweet, juicy Momotaro tomatoes rest on a velvety salmorejo, enriched with olive oil and garlic. The addition of Manchego ice cream introduces a nutty, savoury dimension, while burnt chive oil ties everything together with a subtle smokiness. Refreshing yet complex.

Ofunato Bay Scallops (2019) 4/5

A refined land-and-sea composition, the Ofunato Bay Scallops are perfectly seared, retaining their natural sweetness. Paired with earthy Jerusalem artichoke and accented with burnt onion, the dish gains depth and contrast. The crowning touch of Ibérico lardo melts over the scallops, adding a rich, savoury finish.

Carabinero “al ajillo” (2023) 4.5/5

A luxurious upgrade of the classic garlic prawn, the Carabinero “al ajillo” showcases the prized Carabinero prawn in all its glory. Bathed in aromatic garlic-chilli oil, the prawn is intensely sweet and juicy. The resulting oil, stained with prawn essence, is irresistible when mopped up with bread.

Sweet Potato (2018) 4.8/5

One of ESQUINA’s most sought-after dishes, the baked Sweet Potato is anything but ordinary. Slow-cooked over charcoal, it develops a deep caramelised sweetness, enhanced by ají amarillo heat, a smoked quail egg, and crunchy puffed quinoa. Comforting yet layered.

Mini Uni Paella (2018) 5/5

The Mini Uni Paella is a standout dish that steals the spotlight. The Bomba rice is intensely flavoured with lobster stock, each grain perfectly al dente. Topped with Gambero Rosso, Mongo Ika, and a generous portion of Bafun uni, the dish delivers a powerful umami explosion — decadent, rich, and utterly unforgettable.

Iberico Pork Jowl (2016) 4.2/5

Slow-cooked and finished with a crisp sear, the Iberico Pork Jowl is melt-in-the-mouth tender with a caramelised crust. Chipotle mayo adds smoky warmth, while pickled pear cuts through the richness with bright acidity. A sprinkle of shichimi togarashi rounds it off with aromatic spice.

Tarta al Whisky (2026) 4.2/5

The Tarta al Whisky is a modern reinterpretation of a classic Spanish dessert; this deconstructed version layers whisky parfait, praline, vanilla ice cream, and yema. The interplay of warm and cold elements creates a dynamic, multi-textured finale.

Crostini with Chocolate Mousse 4.2/5

Simple yet satisfying, the Crostini with Chocolate Mousse features a rich chocolate mousse elevated with sea salt and olive oil, adding depth and fragrance. The crostini provides a crisp contrast, rounding off the meal on a comforting note.

ESQUINA’s 15th anniversary menu is more than just a retrospective — it’s a celebration of its culinary journey, evolution, and enduring appeal. By revisiting past favourites while introducing new interpretations, Chef Carlos Montobbio crafts a dining experience that feels both nostalgic and exciting. Whether you’re a longtime regular or a first-time visitor, this rotating lineup offers plenty of reasons to return — before each dish disappears once again from the counter.

Note: This is an invited tasting.


Esquina
16 Jiak Chuan Road
Singapore 089267
Tel: +65 62221616
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Nearest MRT: Outram Park (EW Line, NE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 1130am - 1030pm Fri-Sat: 1130am - 11pm
(Closed on Sun & Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time is about 8 minutes.[Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Teck Lim Road. Walk to the destination. Journey time is about 5 minutes. [Map]