FOC Restaurant @ Keong Saik - Reintroduced Signature Spanish Dishes That Defined A Decade in Singapore

FOC Restaurant has settled comfortably into its new home along Keong Saik Road, 6 months after relocating from its original space. The long-standing Spanish establishment continues its legacy of Catalan hospitality, serving bold flavours and refined plates that have defined the restaurant in Singapore for over a decade.

As the Lunar New Year festivities wind down, it’s a good time to take a break from reunion feasts and rediscover the vibrant flavours of Spain. With its cosy ambience, thoughtfully crafted dishes and well-balanced cocktails, FOC makes for a lovely spot for date nights, celebratory gatherings or a relaxed evening out.

Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo 5/5

Sea Urchin, King Crab & Tarragon Butter on Toast 3.5/5

We started the evening with two snacks. The Foie Gras Terrine & Ahrenka Caviar in Crispy Phyllo ($20 / 2pcs) was an instant highlight. The buttery foie gras terrine is sandwiched between a delicate, crispy phyllo shell and crowned with briny Ahrenka caviar. Each bite delivers a rich, indulgent contrast of textures that is crisp, creamy and luxurious.

Next was the Sea Urchin, King Crab & Tarragon Butter on Toast ($32 / 2pcs). While lighter in comparison, it carries a deep umami flavour from the sea urchin and sweet king crab, complemented by aromatic tarragon butter. It was enjoyable, though slightly overshadowed by the decadence of the foie gras bite.

“Huevos Rotos” Japanese Egg 4/5

Argentinian Prawns ‘al Ajillo’ 4.5/5

For tapas, we tried two classics. The “Huevos Rotos” Japanese Egg ($22) is served with crispy potatoes, Iberico ham, piquillo peppers and a light foam. Breaking the egg over the potatoes creates a comforting, creamy mix of textures. While the dish was enjoyable, we wished the smoky sweetness and spice from the piquillo peppers came through a little more prominently.

The Argentinian Prawns ‘al Ajillo’ ($32), on the other hand, was a standout. The prawns are cooked in a fragrant garlic sauce and paired with a spicy white bean emulsion that adds creaminess and depth. The sauce was so addictive that we happily mopped up every last drop with toast.

Seafood ‘Senyoret’ Paella 4/5

No Spanish meal is complete without paella, and the Seafood ‘Senyoret’ Paella ($54) delivers a generous spread of seafood including Carabinero red prawns, Hokkaido scallops and squid. The seafood was impressively fresh and sweet, and the flavours were well-balanced throughout the dish. We personally would have liked the rice to be slightly more al dente with a more pronounced socarrat (the prized crispy layer at the bottom), but overall, it remains a very solid and satisfying paella.

Suckling Pig with Cabbage ‘Trinxat’ 4.5/5

Another highlight of the evening was the Suckling Pig with Cabbage ‘Trinxat’ ($12 / 100g). The pork was incredibly tender, with beautifully crisp crackling skin that provided a satisfying contrast in texture. There was a slight gaminess to the meat, though the accompanying sauce and the earthy cabbage trinxat helped balance the flavours nicely. It’s a dish that showcases the richness and rustic charm of traditional Spanish cooking.

Flaming Grand Marnier Baba 4/5

To end the meal, we had the Flaming Grand Marnier Baba ($16) served with vanilla ice cream and confit orange. The dessert is theatrically finished tableside, flambéed with whisky while guests are warned about the robust alcohol kick. The baba itself is wonderfully soft and fluffy, soaking up the fragrant liqueur while remaining moist and airy inside. Paired with the creamy vanilla ice cream and citrusy orange, it makes for a lovely dessert to share.

FOC’s new Keong Saik space feels intimate, polished and welcoming. We were seated at the counter, which allowed us to watch the chefs in action, which is a delightful experience for food lovers who enjoy seeing the craft behind the dishes.

With its cosy atmosphere, attentive service and consistently well-executed Spanish cuisine, FOC remains a wonderful spot for special occasions, date nights or relaxed gatherings over good food and drinks. For those looking to visit during the day, FOC also offers a Weekday Lunch Promotion: a 3-course set lunch for $56++, with 1 diner free for every 4 guests, making it an attractive option for group lunches.

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


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 6206 5810
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm - 1130pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to the destination. Journey time is about 5 minutes. [Map]

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

Wenzhou Mansion @ Tanjong Pagar Road - First Jiangsu-Zhejiang Fine-Dining Restaurant in Singapore Dedicated to Wenzhou Cuisine

A new expression of refinement arrives at Wenzhou Mansion, Singapore's first and only Jiangsu-Zhejiang fine dining restaurant dedicated exclusively to Wenzhou cuisine. Opened in Tanjong Pagar in August 2025, the establishment presents the culinary traditions of Wenzhou through time-honoured intangible heritage techniques and the natural flavours of East China Sea seafood. Wenzhou cuisine is one of the four major schools of Jiangzhe cuisine, itself recognised as one of China's eight great culinary traditions. Wenzhou Mansion is guided by Mr Li Chuhua, an officially recognised Intangible Cultural Heritage inheritor of Wenzhou cuisine. Drawing on decades of experience, he curates the menu around experience-driven techniques, from handling live seafood to home-style braising and lightly fermented preparations.

Sliced Wenzhou Kailan 温州芥兰片 4.2/5

We began with a series of cold appetisers, starting with the Sliced Wenzhou Kailan ($28). At first glance, the dish resembles cucumber slices, but it is actually crafted from the Kailan stem. Lightly pickled in a sweet-and-sour marinade, the stems offer a crisp bite with a bright, balanced tang that is both refreshing and moreish.

Shredded Chicken with Jellyfish 海蜇手撕鸡 4.2/5

The Shredded Chicken with Jellyfish ($68) features tender shredded chicken paired with jellyfish for a lovely textural contrast. High in protein and low in fat, the dish reflects the harmony of coastal food culture, where land and sea ingredients meet. This dish is notably light and refreshing.

Coriander with Sakura Shrimp 樱花虾皮拌香菜 4/5

In the Coriander with Sakura Shrimp ($25), sweet, crisp sakura shrimp are combined with aromatic notes of coriander. This clean, thoughtfully composed dish is designed to reset the palate, though it may be an acquired taste for those who do not enjoy coriander.

Raw Marinated Wenzhou Swimming Crab 温州江蟹生 4.5/5

A signature of Wenzhou-style raw marination, the Raw Marinated Wenzhou Swimming Crab ($128/portion) features live swimming crab prepared with traditional techniques. Often praised as the "ice cream of the sea," the flesh is delicately tender and refreshingly chilled. Cured in an in-house blend of sauces and spices, this is a highly appetising alternative to Teochew or Korean raw crab versions.

Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼 3.5/5

The Duck Tongue & Fish Cake Platter ($58) offers two traditional staples. The Fish Cake, made from minced East China Sea fish and pork fat, is steamed to a springy, savoury finish. The Duck Tongues are braised and then sun-dried, offering a rich soy-braised aroma. In the Wenzhou dialect, "duck tongue" sounds like a phrase meaning "to earn and prosper," making it a popular auspicious starter at banquets.

Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤 分位 4/5

The Wenzhou Fish Ball & Pork Wonton Soup (from $35) showcases culinary craftsmanship through a traditional pounding technique. The springy bite of the fish balls contrasts beautifully with the smooth, slightly crisp pork dumplings. The texture of the pork dumplings reminded me of local fish skin dumplings (魚皮餃).

Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼 4/5

The Large East China Sea Yellow Croaker with Scallion Oil ($158 for regular / $398 for large) features an ingredient revered as the "gold of the sea". Prized for its garlic-clove–shaped flesh, the fish is lightly steamed to preserve its silken texture. It is finished with fragrant scallion oil, bloomed in hot oil to draw out its inherent sweetness.

Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝 4.2/5

The Home-style Braised Mantis Shrimp with Shredded Radish (Seasonal Price) is a comforting dish brimming with everyday warmth. The highlight is the delicious, addictive sauce, best absorbed by the shredded radish.

Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹 4/5

The Steamed Roe Crab with Minced Pork and Pumpkin ($378) is served with claypot rice. As it steams, the seafood juices meld with the rich savouriness of Iberico pork, infusing the soft pumpkin below with layered, harmonious flavour.

Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭 4.5/5

A standout was the Crispy Baby Roasted Duck with Peppercorn ($98). It is unique to see duck prepared in a roasted pigeon style, a technique I haven't encountered in other Chinese restaurants in Singapore. Crispy on the outside and juicy within, it carries the aromatic, gentle numbing heat of Da Hong Pao peppercorns.

Stir-Fried Beef with Wild Chinese Chives 沙葱炒牛肉 4.2/5

In the Stir-Fried Beef with Wild Chinese Chives ($78), wild sand scallions from the Gobi Desert are wok-fired at high heat with tender beef. The result is a fragrant harmony of crisp and succulent textures.

Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗 4.5/5

The Pea Shoots with Seaweed in Superior Broth ($38) is a delicate vegetarian "double fresh" dish. The silky, briny seaweed pairs perfectly with the springtime sweetness of the crisp pea shoots.

Wenzhou Stir-fried Rice Noodles 温州炒粉干 4/5

The Wenzhou Stir-fried Rice Noodles ($28 Small / $48 Large) are soft and supple with a gentle chew. The rice vermicelli effectively absorbs the aromas of the accompanying ingredients, resulting in a deeply savoury finish.

Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽 4.2/5

To end, the Glutinous Rice Balls with Water Chestnut Dessert ($12 per serving) offers a refreshing sweetness. The crisp water chestnuts balance the rich, chewy dumplings, leaving a light, springy finish on the palate.

Overall, Wenzhou Mansion offers a rare and refined look at a heritage cuisine seldom seen in such detail in Singapore. The focus on seafood freshness and intangible cultural techniques makes it a must-visit for lovers of regional Chinese fare.

Note: This is an invited tasting


Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

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 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 about 6 minutes. [Map]

STYXX @ Teck Lim Road - Modern Middle Eastern Grill Restaurant

Located along the buzzing stretch of Teck Lim Road, STYXX is a modern grill restaurant anchored in Middle Eastern flavours. Celebrating the joy of communal dining with a touch of energetic vibe, dishes are served all at once to the centre of a table lined with kraft paper, with sauces and condiments piped directly onto the surface before the food is laid on top.

Dolma 4.2/5

Complementing the skewers, the Dolma ($18) is one to try. Instead of the usual stuffed grape leaves, this rendition features Sogan Dolma, onions stuffed with spiced beef and rice, cooked in demi glace. The onions were beautifully softened, lending a natural sweetness that balanced the savoury spiced meat filling.

Freekeh Salad 4.2/5

The Freekeh Salad ($17) delivered plenty of textural bite with winged beans, toasted green wheat and dollops of creamy smoked labneh. While the classic Arabic salad is also available, this felt like a more exciting choice. Styxx's hummus certainly did not disappoint.

Hummus Baladi 4.2/5

The Hummus Baladi ($19) was smooth and rich with tahini, sprinkled with deeply roasted pine nuts that amplified its nutty depth. A spoonful of matbuha added a gentle tomato sweetness, lifting the hummus's earthiness.

Iraqi Laffa 4/5, Filfil Pardon 4/5

The skewers are served directly on the kraft paper lined table, over a spread of beetroot tahini, mustard and basil tahini. The freshly baked Iraqi laffa was incredibly soft, fluffy, and chewy, making it much more satisfying than pita for eating the meats. Filfil Pardon ($16), essentially Padrón Peppers, were well seasoned, but I would have preferred a deeper char and blistering.

King Oyster Mushrooms 4/5

The King Oyster Mushrooms ($18), on the other hand, were impressive with a pronounced smokiness and a satisfyingly meaty bite.

Duck Kebab 3/5. Adani Kebab 3.5/5, Samak Fish 4.2/5

The standout for me was the Duck Kebab ($19). Each bite into the unctuous, fatty skin, coupled with its smoky char, made it particularly memorable and uncommon elsewhere. The Adani Kebab (Beef Turkish Kebab) ($18) was slightly disappointing. The minced meat felt unevenly seasoned and a touch dry. I have had better renditions at other Turkish establishments. Samak Fish ($19) features white fish grilled with spices and herbs, a technique commonly adopted in coastal Middle Eastern cuisine. It was well-grilled, remaining moist and tender, with balanced seasoning.

Not all the dishes hit the mark, but overall Styxx offers a lively, shareable dining experience ideal for gatherings.

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.


STYXX
18 Teck Lim Road
Singapore 088390
Tel: +65 9711 6913
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 5pm - 11pm
(Closed on Sun)

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 is 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 is about 5 minutes. [Map]

Pulsii French Bistro @ Tras Street - Where French Finesse Meets Japanese Precision

Back at Pulsii French Bistro, helmed by Chef Daisuke Yoshikawa, we were introduced to its refreshed menu that continues to reflect refined French techniques with comforting, well-balanced flavours.

Duck Confit Croquettes 4/5

We began with the Duck Confit Croquettes ($4/pc), deep-fried to a beautiful golden brown. Breaking into the crisp exterior reveals a savoury, flavour-packed centre that delivers an immediate burst of richness. The addition of purple cabbage is a thoughtful touch, providing a refreshing contrast that nicely balances the robust duck flavours.

Fromage de Tete Spring Rolls 4/5

Another delightful starter is the Fromage de Tete Spring Rolls ($14). Encased in a crisp skin, the filling consists of slow-braised pork ragout made from four different cuts, resulting in layers of texture and depth. It is a satisfying bite that showcases both richness and finesse, making it an enjoyable snack to share.

Truffle Souffle Omelette with Beef Stew 4.2/5

The Truffle Souffle Omelette with Beef Stew ($16) arrives looking like a soft, fluffy egg cloud. Cutting through the delicate omelette reveals a hearty beef stew beneath, featuring fork-tender beef that has absorbed the deep, savoury flavours of the sauce. The truffle aroma adds an elegant touch, elevating this comforting dish.

Grilled Japanese Cod 4/5

For mains, we had the Grilled Japanese Cod ($55). The fish is wonderfully fatty and buttery, cooked just right to retain its moist texture. It is complemented by a fragrant clam saffron sauce, with fresh tomato and fennel adding brightness and balance to the dish.

Overall, Pulsii French Bistro’s new menu showcases Chef Daisuke Yoshikawa’s thoughtful approach to French bistro fare, where comforting flavours meet refined execution. From well-crafted starters to satisfying mains, the dishes strike a balance between indulgence and finesse, making Pulsii a pleasant choice for both casual dining and special occasions. With its polished yet approachable offerings, Pulsii remains a spot worth revisiting for diners seeking modern French cuisine with depth and character.

Note: This is an invited tasting.


Pulsii French Bistro
55 Tras Street
Singapore 078994
Tel: +65 9689 8407
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(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]

Firebird by Suetomi @ Mondrian Singapore - An Intimate Tori-focused Wood-Fire Yakitori Omakase Experience From Japanese

Firebird by Suetomi, located at Mondrian Singapore Duxton, marks the first international outpost of acclaimed Tokyo chef Makoto Suetomi. The restaurant offers an intimate, tori-focused wood-fire yakitori omakase experience, where premium chicken takes centre stage. Cooked over a custom-built wood-fire grill, each skewer highlights different cuts — from familiar favourites to lesser-known parts — grilled with precision to achieve a delicate balance of smokiness, tenderness, and deep umami.

Beyond yakitori, the multi-course omakase is thoughtfully paced, featuring seasonal dishes and comforting highlights that add dimension and variety to the dining journey. Set within a sleek counter-style space that allows diners to watch the chefs at work, and complemented by a well-curated selection of sake and wines, Firebird by Suetomi delivers a refined yet soulful Japanese dining experience that celebrates the purity and artistry of fire-driven cooking.

Chicken Consomme 4/5

I had the 15-Course Omakase ($188++), which began with a Chicken Consomme. Light yet intensely chicken-flavoured, the clear broth gently warms the stomach and sets the tone for the courses to come, whetting the appetite without overwhelming the palate.

Chicken Thigh 4.8/5

The first skewer featured Chicken Thigh, which was meaty, tender, and exceptionally juicy. Simply seasoned and expertly grilled, it showcased the quality of the chicken and the precision of the wood-fire cooking.

Water Spinach 4.2/5

Next was Water Spinach, grilled over the wood fire. The greens retained their crunch while picking up a subtle smokiness, offering a refreshing vegetal contrast to the meats.

Chicken Breast 4/5

The Chicken Breast, paired with okra and eggplant in a light and refreshing dashi sauce, was surprisingly tender and moist. It is a testament to the careful control of heat and timing.

Chicken Neck 4.8/5

The Chicken Neck delivered a delightful crunch alongside its meatiness, offering a textural contrast that innard lovers will appreciate.

Chawanmushi 4.5/5

One of the standout dishes of the night was the Chawanmushi. Silky smooth and custard-like, it was paired with mountain yam in a gobo and burdock root sauce. Its luxurious texture reminded me of the foie gras chawanmushi from Shisen Hanten — rich yet refined.

Shiitake Mushroom 4.5/5

The Shiitake Mushroom was impressively large — unlike any shiitake I’ve encountered before. Extremely tender and juicy, it was elevated with a mushroom Mont Blanc and white wine sauce, making it one of the most memorable non-meat dishes of the meal.

Chicken Breast with Harissa Sauce 4.2/5

The Chicken Breast with Harissa Sauce introduced a bold and spicy note to the progression. The tender meat absorbed the flavours well, while the harissa added depth and a gentle kick.

Chicken Gizzard 4/5

As an innard fan, I thoroughly enjoyed the Chicken Gizzard, grilled to perfection with a satisfying crunch and clean, robust flavour.

Toast with Mushroom Paste 3.8/5

The Toast with Mushroom Paste was deceptively simple yet incredibly addictive. Crisp toast paired with earthy mushroom paste made for a comforting and flavourful bite.

Chicken Wing with Fermented Chilli Sauce 4.2/5

The Chicken Wing with Fermented Chilli Sauce was another highlight. Grilled with the skin on, the wing was fragrant with rendered fat and crisped skin, while the fermented chilli sauce lent the dish a tangy, spicy edge.

Chicken Heart 4/5

For the final skewer, we were given a choice, and I opted for the Chicken Heart — unsurprisingly, given my fondness for innards. It was firm, juicy, and grilled just right, closing the yakitori sequence on a satisfying note.

Marinated Tomato 4.2/5

After the tori-heavy courses, the Marinated Tomato was a welcome palate refresher. Sweet and juicy, it helped cleanse the palate and cut through the richness of the earlier dishes.

Donabe with Minced Chicken 4/5

The final savoury course was the Donabe with Minced Chicken, cooked over a piece of charcoal to infuse the rice with a subtle smokiness. The fluffy, fragrant rice could be enjoyed in multiple ways — on its own, with various condiments, or finished with an egg yolk for added richness.

Before moving on to the dessert, we are served some grapes as a palate cleanser.

Cherry Wood Smoked Sorbet 3.5/5

To end the 15-course omakase, we had the Cherry Wood Smoked Sorbet. Sour, refreshing, and lightly smoky, it was a clean, elegant finish to a thoughtfully curated meal.

Overall, Firebird by Suetomi offers a carefully curated tori-focused omakase experience that goes beyond the usual expectations of grilled chicken. Through precise wood-fire cooking, thoughtful pacing, and a deep respect for ingredients, each course showcases a different expression of tori — from comforting to refined. Combined with its intimate counter setting and attentive service, Firebird by Suetomi stands out as a destination for diners seeking a sophisticated yet soulful Japanese dining experience in Singapore, especially for those who appreciate the artistry behind fire-driven cuisine.

Note: This is an invited tasting.


Firebird by Suetomi
Mondrian Singapore
83 Neil Road
#01-04/05
Singapore 089813
Tel: +65 97762476
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (DT, EW Line)

Opening Hours:
Tue-Sat: 530pm - 11pm
(Closed on Sun & Mon)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and turn right onto Neil Road. Walk down Neil 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 to the end of Craig Road. Turn left onto Neil Road. Walk to the destination. Journey time is about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open-air car park. Take the staircases to Duxton Plain Park. Turn right and walk down Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to the destination. Journey time bout 6 minutes. [Map]