Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - Gourmet Lobster & Sri Lankan Crab Delicacies Return

Singapore Marriott Tang Plaza Hotel’s Wan Hao Chinese Restaurant welcomes back its popular Gourmet Lobster & Sri Lankan Crab Delicacies menu, showcasing luxurious creations made with sustainably sourced Western Australian Rock Lobster and Sri Lankan Crab.

Available from now till 30 September 2026, diners can look forward to an exciting selection of handcrafted dim sum during lunch, alongside Cantonese à la carte specialities available throughout the day.

Lobster Ingot Dumpling with Gold Leaf 3.5/5

We began with a trio of dim sum dishes, starting with the Lobster Ingot Dumpling with Gold Leaf ($15 for 2 pieces). The dumpling featured a plump chunk of lobster wrapped in a thin skin, though we wished the lobster’s natural sweetness came through more distinctly.

Deep-Fried Lobster with Century Egg Spring Roll 3.5/5

Next was the Deep-Fried Lobster with Century Egg Spring Roll ($15 for 2 pieces). We enjoyed the contrast in textures, though we felt an accompanying dipping sauce would have better tied the flavours together.

Baked Crispy Crumb Singapore Chilli Crab Bun 3.5/5

The Baked Crispy Crumb Singapore Chilli Crab Bun ($12 for 2 pieces) offered a local twist, with a lightly crisp crumb coating and chilli crab filling.

Bird’s Nest with Crab Meat in Hairy Crab Stock 4.5/5

From the à la carte menu, the Bird’s Nest with Crab Meat in Hairy Crab Stock ($50 per portion) was a standout. Served bubbling hot in a stone pot, the premium bird’s nest and chunky crab meat came in a generous portion, while the silky hairy crab broth was deeply savoury and comforting. The stone pot also kept the dish warm throughout the meal.

Baked Lobster with Black Truffle Cheese Sauce 4.2/5

The Baked Lobster with Black Truffle Cheese Sauce ($25 per 100g) was another highlight. The sweet and succulent lobster paired well with the rich black truffle cheese sauce, resulting in an indulgent yet balanced combination.

Live Crab with Preserved Yellow Chilli Paste and Glass Noodle in Claypot 3.5/5

The Live Crab with Preserved Yellow Chilli Paste and Glass Noodle in Claypot ($20++ per 100g) featured fresh crab tossed with fried garlic, pearl onions, ginger and glass noodles in a preserved yellow chilli paste. The flavours were bold and aromatic, though we found the seasoning a little too salty and tangy for our liking. We also wished the crab was slightly larger.

Other highlights from the seasonal menu include the Wok-Fried Live Crab with Shallot and Garlic in “Sha Cha” Sauce, Steamed Live Crab with Minced Pork Chop and Premium Preserved Radish Paste, Wok-Fried Lobster with Trio Onion in Green Peppercorn Sauce, and Wok-Fried Rice Noodle with Live Lobster in Crab Roe Sauce.

Red Bean Glutinous Rice Ball coated with Pistachio and Matcha 4/5

Moving to desserts, the Red Bean Glutinous Rice Ball coated with Pistachio and Matcha ($15 per portion) pleasantly surprised us. The glutinous rice ball was soft and chewy, while the red bean filling was lightly sweetened. The pistachio and matcha coating added a subtle nutty and earthy finish.

Deep-Fried ‘Musang’ King Durian Spring Roll 3.5/5

The Deep-Fried ‘Musang’ King Durian Spring Roll ($18 for 4 pieces) was fried to a lovely golden crisp, giving way to a rich and oozy Musang King durian filling. We did find parts of the spring roll skin slightly too thick, but otherwise it made for a satisfying contrast in texture.

Bird’s Nest with Almond Cream, served in Mini Pumpkin 4.2/5

The Bird’s Nest with Almond Cream, served in Mini Pumpkin ($88 per person), was a comforting and nourishing dessert to end the meal. The silky almond cream was smooth and fragrant, complemented by a gentle sweetness from the pumpkin.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣) and a good cup of matcha latte. Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to the destination. Journey time is about 5 minutes. [Map]

KOU at Ichigo Ichie @ Claymore Connect - An Intimate 9-Course Journey of Japanese-French Elegance

Located within the intimate setting of Ichigo Ichie at Claymore Connect, KOU is a Japanese-French pop-up dining concept that speaks in a language of restraint and quiet confidence. Helmed by Chef Tan Kian Hong, the experience unfolds as a thoughtful dialogue between Japanese seasonality and classical French techniques — a philosophy shaped by over 14 years of experience, including a formative mentorship under Executive Chef Akane Eno.

Running every Sunday and Monday until 31 August 2026, KOU presents a limited-time opportunity to experience Chef Kian Hong’s personal culinary voice. The name itself carries meaning — “KOU” drawn from the kanji 宏 (kou) in his name, paired with 红 (hong), symbolising warmth, openness, and depth.

During our visit, we experienced the 9-Course Signature Menu ($188++), available for both lunch and dinner.

Kegani 5/5

The meal opens on a high note with the Kegani (Horsehair Crab). Presented elegantly within its shell, the sweet, delicate crab meat is layered with Tamanegi sweet onion and crowned with caviar. It is a composition that celebrates the purity of the crustacean — briny, sweet, and clean — offering a refined yet impactful start to the meal.

Bread 4.2/5

The bread course is far from an afterthought. A trio of Mochi Bread, Milk Bread, and Sourdough arrives warm, accompanied by housemade seasonal spreads. During our visit, these included monkfish liver, French butter, and sesame paste. Each pairing offers a different expression — from rich umami depth to nutty aromatics — elevating what could have been a simple interlude.

Maguro 4.5/5

The Maguro features luscious chutoro that quite literally melts in the mouth. Paired with tomato, the dish gains a refreshing brightness that cuts through the richness while subtly balancing the fish's iron notes. It is a clean, elegant interplay of flavours.

Corn 4/5

A reimagined Chawanmushi challenges expectations. Served chilled instead of warm, the silken egg custard is layered with sweet white corn and finished with caffeine-free coffee oil. The aromatic hint of coffee adds an unexpected dimension. While technically thoughtful and intriguing, the departure from the familiar warmth of traditional chawanmushi may divide opinions — a dish that invites reflection as much as it does appreciation.

Wagyu 4.5/5

An optional indulgence, the A5 Wagyu Sando (+$38) features beautifully marbled wagyu tenderloin prepared katsu-style. Sandwiched between toasted bread and complemented with wasabi and tonkatsu sauce, it delivers a rich, juicy bite with a satisfying contrast of textures.

Abalone 5/5

The standout of the evening is undoubtedly the Awabi. Encased in buttery puff pastry in the style of a French pithivier, the abalone is paired with both a traditional liver sauce and a red wine sauce. This dish perfectly encapsulates KOU’s identity — Japanese soul with French form. The richness of the pastry, the briny sweetness of the abalone, and the dual sauces create a deeply layered, unforgettable experience.

Pork 4/5

The Pork course presents a juicy, tender meatball accompanied by two sauces — Goya (bitter gourd) and Kampot Pepper. While the bitterness of the goya offers an interesting contrast, the Kampot pepper sauce stands out with its aromatic heat and depth, complementing the pork more harmoniously.

Somen 5/5

The Somen course brings comfort and finesse together. Using premium Miwa somen aged three years from Nara Prefecture, the noodles are served in an eight-hour duck dashi broth, simply seasoned with shoyu and mirin. The gentle chew of the noodles absorbs the deeply savoury broth beautifully, while a touch of yuzu zest adds a refreshing lift. It is a soothing yet refined conclusion to the savoury courses — so much so that some diners may find themselves asking for a second serving of the broth.

Koji 4/5

Dessert begins with Koji, showcasing a restrained sweetness profile. The combination of pineapple and white rum introduces brightness and aromatic complexity, while the use of fermentation reflects Japanese culinary traditions through a refined French lens.

Mignardise 4.2/5

The meal concludes with Mignardise, with the seaweed financier standing out — a delicate bite that subtly echoes the Japanese influence, bringing the experience to a thoughtful close.

KOU is not a concept that shouts for attention. Instead, it draws you in with its quiet confidence and thoughtful execution. Chef Tan Kian Hong’s cooking reflects a deep respect for seasonality, allowing ingredients to speak while weaving together Japanese sensibilities and French techniques with finesse.

The menu is introspective yet expressive, with dishes like the Awabi leaving a lasting impression, while others challenge and provoke. As a limited-time pop-up, KOU offers a rare glimpse into a chef’s evolving identity — one shaped by experience, mentorship, and a clear sense of purpose.

Note: This is an invited tasting.


KOU at Ichigo Ichie
Claymore Connect
442 Orchard Road
#01-16/17
Singapore 238879
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Mon: 12pm (Lunch), 7pm (Dinner)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]

Tiong Bahru Hainanese Chicken Rice @ Takashimaya - Opens First Full-Service Restaurant

After close to four decades of feeding loyal crowds at its famed Tiong Bahru Market stall, Tiong Bahru Hainanese Chicken Rice takes a significant step forward with its first full-service restaurant at Takashimaya Shopping Centre. A proud recipient of the Michelin Bib Gourmand for nine consecutive years, the heritage brand now brings its time-honoured flavours into a more refined, comfortable dine-in setting along Orchard Road. The 76-seater space not only offers a more elevated experience but also introduces exclusive dishes and customisation options that give a fresh perspective to this beloved local staple.

Hainanese Chicken 4/5

At the heart of the menu are the signature plates that built its reputation. The Hainanese Chicken Rice ($14) showcases poached chicken with smooth, gelatinous skin and tender flesh, delicately seasoned to highlight its natural flavours. Equally satisfying is the Roasted Chicken Rice ($14), boasting a beautifully bronzed, crisp skin that gives way to juicy meat beneath.

For those who cannot decide, the Classic Hainanese Combo Chicken Rice ($16) offers the best of both worlds, pairing poached and roasted chicken on one plate. Portions are also available for sharing, from quarter to whole birds, making it ideal for communal dining.

Roasted Chicken 4/5

A standout feature at this outlet is the ability to customise your rice. Diners can choose from three varieties — the Signature Fragrant Chicken Rice ($2), rich with chicken stock and deeply savoury; the lighter Fragrant Basmati Rice ($2.50), offering a fluffier, lower-GI alternative; or the premium Niigata Koshihikari Rice ($3), prized for its soft, slightly sticky texture and gentle sweetness. This thoughtful addition elevates the experience, allowing diners to tailor their meal to personal preference.

Hainan Curry Fish Pot 4/5

Moving beyond chicken rice, the expanded menu introduces hearty sharing dishes such as the Hainan Curry Fish Pot ($38/$42). Served bubbling in a thick, creamy curry, the dish delivers bold, comforting flavours with a gentle spice. The fish remains moist and tender, soaking up the aromatic gravy, while long beans, brinjal and fried beancurd skin add both texture and substance to the dish.

Hainanese Crispy Pork 3.8/5

The Hainanese Crispy Pork ($14) is another highlight, featuring golden crackling that shatters with each bite, revealing juicy, well-marinated pork belly within. It is indulgent, richly flavoured, and highly addictive.

Twin Style Kailan 3.5/5

Balancing the meal is the Twin-Style Kailan ($15), which cleverly contrasts textures by pairing crunchy leaves with tender stems. The addition of savoury pork floss lends a surprising umami lift that ties the dish together.

Homemade Ngoh Hiang with Tiger Prawn 4/5

Completing the spread is the Homemade Ngoh Hiang with Tiger Prawns ($10/$18). Wrapped in crisp beancurd skin, the filling of minced pork, tiger prawns and water chestnuts is well-seasoned with aromatic five-spice powder, delivering a satisfying bite with layers of flavour and texture.

Coconut Chendol Bliss 4/5

Ending on a refreshing note, the Coconut Chendol Bliss ($8) brings together familiar local flavours in a more indulgent format. Silky pandan jelly and soft red beans sit beneath scoops of creamy coconut ice cream, all drizzled with fragrant gula melaka. It is a cooling, satisfying dessert that rounds off the meal beautifully.

With its opening of a full-service restaurant setting, Tiong Bahru Hainanese Chicken Rice successfully bridges heritage and modern dining. While its signature chicken rice remains the main draw, the introduction of premium rice options and an expanded menu of comforting dishes adds depth to the experience. Whether you are a long-time fan or a first-time visitor, this new Takashimaya outpost offers a polished yet familiar taste of one of Singapore’s most iconic dishes.

Note: This is an invited tasting.


Tiong Bahru Hainanese Chicken Rice
Takashimaya
391 Orchard Road
#B2-36A
Singapore 238873
Tel: +65 69004320
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon-Fri: 11am - 9pm
Sat-Sun: 1030am - 930pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight toward Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time about 10 minutes. [Map]

Udon Shin @ Takashimaya - Debuts Its First Seasonal Special in Singapore: A Bright, Summer-Ready Arrabbiata Udon

Since opening its doors in November 2025, Udon Shin Singapore has quickly garnered attention for its meticulous approach to handcrafted udon. As the brand’s first international outpost from Tokyo, expectations have been high, and with the unveiling of its very first seasonal special, the restaurant marks a meaningful milestone. Available from 16 June to 13 September 2026, the Singapore-exclusive Arrabbiata Udon celebrates both Japanese culinary sensibilities and the vibrancy of summer produce.

Arrabbiata Udon 4.5/5

The Arrabbiata Udon ($30) is a thoughtful interplay of Japanese and Italian influences, anchored by kamaage-style udon served with a rich, house-made spicy tomato sauce. Inspired by the coastal Japanese tradition of enjoying peak-season tomatoes in the warmer months, the dish showcases the natural sweetness and acidity of ripe tomatoes, which are transformed into a robust yet balanced base.

Each component adds depth and nuance. Velvety confit tomatoes intensify the fruit’s sweetness, while grated parmesan cheese lends a savoury umami richness. A drizzle of bonito-infused oil introduces a subtle smokiness, tying the flavours back to Japanese culinary roots, while micro shiso contributes a delicate herbal lift. The gentle heat from the arrabbiata-style sauce is restrained, allowing the natural flavours to shine rather than overwhelm.

Arrabbiata Udon 4.5/5

Complementing the noodles is an impressive assortment of tempura. The highlight is undoubtedly the Snow Crab Leg Tempura, two generous pieces, lightly battered to preserve the crab’s inherent sweetness and delicate texture. Alongside are four varieties of seasonal vegetable tempura, each crisp and airy, adding both contrast and variety to the dish. Altogether, the bowl delivers a vibrant harmony of tangy, savoury and subtly sweet notes, resulting in a dish that feels both refreshing and comforting, an apt reflection of the summer season it draws inspiration from.

Butter Shoyu Tamago Udon 4.2/5

I also tried the Butter Shoyu Tamago Udon ($12). In contrast, the Butter Shoyu Tamago Udon offers a more understated, homely appeal. Despite being described as a hot udon, the dish leans more toward a warm or room-temperature preparation than a piping-hot, soup-based bowl. Simplicity is key here, but it is executed with finesse. A generous knob of butter melts gently into the warm noodles, mingling with a soft-boiled egg to create a luscious, creamy coating. The freshly cracked black pepper cuts through the richness with a gentle heat. Bright green spring onions add a refreshing bite, balancing the overall profile. When mixed thoroughly, the dish transforms into a silky, indulgent bowl that is deeply satisfying despite its minimal ingredients.

With the launch of its first seasonal special, Udon Shin Singapore demonstrates its ability to innovate while staying grounded in its core philosophy of quality and seasonality. The Arrabbiata Udon stands out not just as a creative fusion dish, but as a carefully composed bowl that respects both Japanese traditions and the vibrancy of summer produce. Meanwhile, the Butter Shoyu Tamago Udon proves that simplicity, when done right, can be just as compelling. As the brand continues to establish itself in Singapore’s dining scene, this seasonal offering signals an exciting direction, one that embraces creativity without losing sight of craftsmanship.

Note: This is an invite tasting.


Udon Shin
Takashimaya Shopping Centre
#B2-32
391 Orchard Road
Singapore 238873
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Nearest MRT: Orchard (NS, TE Line), Somerset (NS Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm
(queue stops at 2pm and 8pm)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight towards Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time is about 10 minutes. [Map]

Coffee Lounge @ Goodwood Park Hotel - Taiwan Porridge with Durian Desserts Buffet

Goodwood Park Hotel’s beloved Durian Fiesta is back. Returning as a highlight of the season, the Durian Desserts Buffet at the Coffee Lounge runs until 9 August 2026. The lineup showcases nine unique durian creations, including new additions, along with interactive live stations on a rotating basis.

D24 Durian Crêpes

D24 Durian Taco

The interactive live stations were serving D24 Durian Taco and Mini Durian Pancakes. The taco was an interesting creation, pairing sweet durian filling with savoury condiments. The Mini Durian Pancakes, while perhaps the least fancy-looking item, turned out to be my favourite. Made with durian purée instead of mousse, they delivered the most intense durian flavour in every bite.

D24 Puff

Staples include the perennial favourite D24 Puff, a light and airy choux pastry filled with durian mousse. As well as the D24 Durian Crêpes and the indulgent D24 Mousse Cake, featuring two thick layers of rich durian mousse.

D24 Durian Pandan Coconut Roll

The D24 Durian Pandan Coconut Roll, a buffet-exclusive item, brings together some of Southeast Asia’s most representative flavours in a harmonious combination.

D24 Raspberry Gem

Among the more exquisite creations, the D24 Raspberry Gem stood out as a beautiful dessert inspired by the iced gem biscuits of childhood. Beneath the durian mousse lies a tart raspberry mousse centre that elegantly balances the sweetness.

D24 Tiramisu Sphere

Another highlight was the D24 Tiramisu Sphere, which layers coffee-soaked ladyfingers with mascarpone mousse and D24 durian, resulting in an innovative marriage of flavours.

For a more complete dining experience, you can pair the dessert spread with Coffee Lounge’s Taiwan Porridge Buffet, which offers a rotating selection of comforting savoury dishes.

Fried Omelette with Chye Poh

Braised Pork Belly with Mui Choy

The Fried Omelette with Chye Poh was as comforting as ever, while the Braised Pork Belly with Mui Choy was particularly enjoyable. The pork was tender, and the mui choy was well-executed with just the right level of saltiness to whet the appetite.

Fried Black Pomfret Fillet

The Fried Black Pomfret Fillet with Superior Sauce was decent, although the sauce was slightly too thick and overshadowed the fish.

Mini Fried Ngoh Hiang

In addition to the main dishes, the savoury spread also includes appetisers and small bites such as Mini Fried Ngoh Hiang, Mini Taiwanese Sausages, and Century Egg with Pickled Ginger.

Overall, the Durian Desserts Buffet remains one of the most anticipated durian experiences of the year, with a good mix of classic favourites, creative new offerings, and the option of pairing them with a satisfying Taiwan porridge spread.

TAIWAN PORRIDGE WITH DURIAN DESSERTS BUFFET
15 May to 9 August 2026
$92++ per adult; $59.80++ per child (Taiwan Porridge with Durian Desserts Buffet)
$68++ per adult; $45++ per child (Durian Desserts Buffet Only)
Available for Friday dinner, Saturday lunch and dinner, Sunday lunch

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.



Coffee Lounge
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301746
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 12pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to the destination. Journey time is about 10 minutes.[Map]