INDOCAFÉ Peranakan Dining @ Scotts Road - Limited Time 1-for-1 Signature Tasting Menu For This Decemeber

Nestled within The White House along Scotts Road, INDOCAFÉ Peranakan Dining is a six-time MICHELIN Bib Gourmand awardee. Helmed by Penang-born Chef Heng Eng Ho, the menu showcases more than two decades of his refined understanding of Peranakan flavours. For this festive season, INDOCAFÉ is launching a 1-for-1 Signature Tasting Menu. Priced at $68, the 5-course Signature Tasting Menu highlights the restaurant’s must-try dishes and serves as an excellent introduction to its Peranakan offerings.

Trio Platter 4.5/5

We began with a Trio Platter of quintessential Peranakan snacks: Ngoh Hiang, Kueh Pie Tee, and Otah Otah. Each was delectable, but the Ngoh Hiang stood out for its well-executed meatiness and juiciness.

Fish Maw Soup 4/5

This was followed by the Soup of the Day, a light Fish Maw Soup that was homely and comforting.

Babi Pongteh 5/5

For mains, there is an option between Babi Pongteh or a $10 top-up for Wagyu Beef Rendang. The Babi Pongteh is prepared using Spanish Iberico pork, marinated in fermented soybean paste and stewed with potatoes, mushrooms, bamboo shoots, aromatic spices, onion, and garlic. The restrained use of fermented soybean paste kept the dish well-balanced without tipping into the common pitfall of excessive saltiness. The pork was flavourful and unctuous, as Iberico pork should be, offering a satisfying balance of meat to fat ratio. The accompaniments of potatoes, mushrooms, and bamboo shoots were tender and had thoroughly absorbed the rich, savoury gravy.

Wagyu Beef Rendang 4.8/5

The Wagyu Beef Rendang is a crowd favourite. Succulent and gelatinous, the beef was robust in flavour, with a deep, aromatic richness that clings beautifully to each piece.

Sayur Lodeh 3.8/5

The side dish, Sayur Lodeh, featured a thoughtful addition of fried tempeh for textural contrast. While enjoyable, I would have preferred the vegetables to be simmered longer for a softer, more traditional texture.

Fish Head Curry 4.8/5

If you’re a fan of Fish Head Curry, the add-on option is highly recommended. At $48++ (usual price $58++) for a whole fish head, it is excellent value. The fish was moist and flaky, and the curry was enjoyable without being overly rich in coconut milk. The brinjals and lady’s fingers were also cooked to the right doneness, remaining intact and fresh.

Kueh Salat 5/5, Bubur Cha Cha 3/5

For dessert, you can choose between Kueh Salat or Bubur Cha Cha. The Kueh Salat, with its light and creamy pandan custard layered over sticky glutinous rice, was the more satisfying of the two. The Bubur Cha Cha was decent but leaned more towards the ordinary.

This is my second visit to INDOCAFÉ Peranakan Dining, and I genuinely feel it’s an underrated spot for Peranakan cuisine. The food was even tastier than during my first experience, and the dining space, which feels both nostalgic and elegant, remains truly unmatched. 1-for-1 Signature Tasting Menu is available from 1 to 31 December 2025, only on weekdays for both lunch and dinner, excluding PH and eve of PH. Maximum of 8 guests per booking.

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.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm -1030pm

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Sheraton Towers Singapore - Festive Celebrations At The Dining Room

For this festive season, Sheraton Towers Singapore presents an extravagant buffet spread and a selection of festive takeaways featuring beloved holiday classics at The Dining Room.

Staying true to tradition, the symbolic Oven-roasted Christmas Turkey is a classic done right - golden-brown skin with succulent, tender meat.

BBQ Glazed Wagyu Rump

Citrus Tamarind-Glazed Semi Bone-in Gammon Ham

You can also enjoy the BBQ Glazed Wagyu Rump, rich and flavourful, and the Citrus Tamarind-Glazed Semi Bone-in Gammon Ham, served with a bright pineapple sauce that lifts the overall profile.

Spicy Turmeric Coconut Turkey

For festive takeaways, The Dining Room introduces a bolder reinterpretation of the classic turkey: the Spicy Turmeric Coconut Turkey ($208). Inspired by traditional Singapore Malay flavours, it is served with tomato basmati rice, green bean kerabu, and mung bean crackers. Infused with turmeric, bird’s eye chilli, and rich coconut milk, it offers warm, familiar notes that will add depth and colour to your festive table.

Seafood on Ice

Sushi and Sashimi

The buffet also showcases a lavish Seafood on Ice selection, along with Sushi and Sashimi.

Cheese and Charcuterie Counter

The Cheese and Charcuterie Counter is fully stocked with an impressive variety of cheeses, condiments, and artisanal charcuterie. The Salad Bar is equally delightful, offering beautifully plated salads alongside a vibrant selection of fresh greens.

Parmesan Herb-crusted Maine Lobster

An array of premium hot dishes, such as Parmesan Herb-crusted Maine Lobster, is complemented by a variety of Chinese and Asian specialities.

To elevate the festive atmosphere, an outdoor BBQ station adds smoky, crowd-pleasing flavours to the experience.

Baked Brie En Croûte

One of my favourites was definitely the Baked Brie En Croûte. Prepared à la minute, the warm, oozy brie has a lightly caramelised, flaky exterior and is served atop crusty toast. Paired generously with honey and nuts, it was wonderfully decadent.

Spiced Pumpkin Meringue Tart

White Forest

Desserts were incredible. Classics such as Panettone, Almond Stollen, and Christmas Fruit Cake were beautifully executed, alongside more creative additions like the Spiced Pumpkin Meringue Tart and White Forest, a new creation featuring vanilla sponge and griottines cherries. Of course, no festive spread would be complete without a classic logcake, and their Crunchy Chocolate Praline Logcake proved to be a definite crowd-pleaser.

FESTIVE LUNCH BUFFET
5 to 24 & 26 to 31 December 2025
$78++ per adult
$42++ per child

Christmas Day
$138++ per adult
$52++ per child

FESTIVE DINNER BUFFET
5 to 27 December 2025 (Friday and Saturday only)
$118++ per adult; $42++ per child

Christmas Eve, Christmas Day, New Year’s Eve
$138++ per adult; $52++ per child

For more information, please call (65) 6839 5620 or purchase online at https://shopatsheratonfestive.oddle.me. For dining enquiries and reservations, please call (65) 6839 5621 or email thediningroom@sheratonsingapore.com.

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.


The Dining Room
Sheraton Towers Singapore
Level 1
39 Scotts Road
Singapore 228230
Tel: +65 6839 5625
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 10pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right and walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
Facebook
Instagram
Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]