Din Tai Fung (鼎泰豐) @ Paragon - Ring in the Christmas Holidays with Din Tai Fung’s Steamed Lola Lava Chocolate Bun

Din Tai Fung’s festive favourite, the Steamed Lola Lava Chocolate Bun, makes its long-awaited return this holiday season.

Available at all outlets islandwide from 1 November to 31 December 2025, this sweet treat is back to spread some chocolatey cheer.

Steamed Lola Lava Chocolate Bun 4/5

The Steamed Lola Lava Chocolate Bun ($4/piece, $11.40/3 pieces) features a soft, pillowy bun encasing a molten chocolate centre that oozes with every bite. It’s rich yet balanced in sweetness, without being cloying.

Oriental Salad in Special Vinegar Dressing 4/5

Beyond the festive offering, we also had a few of Din Tai Fung’s classic dishes. The Oriental Salad in Special Vinegar Dressing is always our go-to starter, being refreshing, tangy and savoury all at once. It’s a good sharing starter.

Steamed Pork Xiao Long Bao 4/5

No visit to Din Tai Fung is complete without the crowd favourite Steamed Pork Xiao Long Bao. Each delicate ‘bao’ features thin skin that holds tender, juicy pork and a burst of well-seasoned broth.

Steamed Chilli Crab & Pork Buns 3.8/5

The Steamed Chilli Crab & Pork Buns were fluffy and served piping hot. Though we wished for a bit more filling, the blend of savoury pork and mildly spicy chilli crab sauce made for a fun, locally inspired twist

Oriental Wantons with Black Vinegar & Chilli Oil 3.8/5

The Oriental Wantons with Black Vinegar & Chilli Oil were decent, with a pork filling and tossed in an appetising vinegar and chilli oil mix.

Noodle with Spicy Sauce 3.8/5

While the Noodle with Spicy Sauce had addictive spice, we wished it came with more ingredients to pair with it.

Fried Rice with Pork Chop & Eggs 4/5

The diners from our neighbouring table ordered a plate of fried rice each, and it’s a testament to how popular Din Tai Fung’s Fried Rice is. We like how it is always consistently seasoned, fragrant and well-fried. Our favourite rendition is with their hearty pork chop, but you can also opt for it plain, with shrimps, shredded pork, and even truffles.

Dry Noodles Tossed in Scallion Oil with Shredded Pork 4/5

It was our first time trying the Dry Noodles Tossed in Scallion Oil with Shredded Pork, and we became new fans. The springy noodles were well-coated in aromatic scallion oil and topped with shredded pork.

Beverages

For beverages, we tried the Earl Grey Ice Lemon Tea and the new Four Seasons Tea with Peach Gum. Both were surprisingly tasty, albeit a little too sweet.

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


Din Tai Fung (鼎泰豐)
Paragon Shopping Centre
#B1 - 03
290 Orchard Road
Singapore 238859
Tel: +65 6836 8336
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Sun-Mon: 11am - 9pm
Fri-Sat: 11am - 9.15pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

Shang Palace @ Shangri-La Singapore - Savour the Autumn Harvest: An Exquisite Hairy Crab Feast

This autumn, Shang Palace at Shangri-La Singapore invites diners to savour one of the season's most prized delicacies — the Hairy Crab from Taihu Lake. From 20 October to 30 November 2025, Executive Chinese Chef Daniel Cheung presents a specially curated menu celebrating the golden richness of hairy crab through refined Cantonese creations. Diners can look forward to a Hairy Crab Six-Course Set Menu (S$268++ per person, minimum two diners) or a range of à la carte highlights.

Appetiser 3/5

The meal begins with a quad of appetisers, each offering its own take on the luxurious crustacean:
- Pan-fried Eggplant with Hairy Crab Roe
- Chilled Cucumber Roll wrapped with Hairy Crab and Chicken Oil
- Hairy Crab Roe Sushi Roll
- Sautéed Prawn with Hairy Crab Roe and Black Truffle Sauce served in a Golden Nest

Each item showcases Chef Daniel's delicate hand in balancing textures and flavours. The standout for me was the Sautéed Prawn in Golden Nest, where the briny roe meets the aroma of truffle for a delightful harmony. The Hairy Crab Roe Sushi Roll, however, fell short. The rice was dry and tough. If the kitchen wishes to incorporate sushi into Chinese fine dining, the rice texture could use more refinement to achieve the ideal softness and fluffiness.

Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd 4.2/5

Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe 4.2/5

Diners can choose between two soups — the Braised Bird's Nest Broth with Hairy Crab Roe and Beancurd, or the Braised Dried Scallop Broth with Bamboo Fungus and Hairy Crab Roe. Both options offer nourishing warmth and oceanic depth, depending on your preference. The bird's nest version leans towards a luxurious, silky texture, while the dried scallop broth adds a savoury profile.

Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry 4.2/5

My favourite dish of the evening is the Baked Lobster and Hairy Crab Meat in Shell with Puff Pastry. Beneath the flaky golden crust lies a mix of sweet lobster and creamy hairy crab meat. Each bite is indulgent, buttery, and aromatic, with a satisfying contrast between the crisp pastry and the succulent seafood beneath. A truly memorable dish.

Steamed Hairy Crab 4/5

No hairy crab feast would be complete without the Steamed Hairy Crab itself. Served with a cup of warming ginger tea, this was the centrepiece of the evening. The natural sweetness of the Taihu Lake hairy crab and the luscious umami of its roe exemplify why this seasonal delicacy is so revered.

Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe 4/5

Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe 3.8/5

The meal then rounds off with a choice of Braised Ee Fu Noodles with Egg White, Hua Tiao Wine and Hairy Crab Roe, or Braised Fried Rice with Shredded Fish Maw and Hairy Crab Roe. Both showcase the roe's signature richness, but the noodles won my vote. The egg white adds a light, fluffy texture that complements the springy noodles, while the Hua Tiao wine lends a subtle fragrance. The fried rice, though comforting, felt a little one-dimensional in comparison, more of a canvas for the crab roe rather than a full expression of it.

Chilled Osmanthus Cake with Fermented Glutinous Rice Wine 3.5/5

Sweetened Mixed Bean Soup with Coconut Milk 4/5

Dessert features a comforting duo: Sweetened Mixed Bean Soup with Coconut Milk and Chilled Osmanthus Cake with Fermented Glutinous Rice Wine. The floral aroma of osmanthus and the mellow sweetness of rice wine bring a refined close to the autumn feast.

Guests enjoying the set menu will receive a complimentary 375ml bottle of eight-year Chinese Yellow Wine and a glass of Veuve Clicquot Brut NV. The mellow sweetness of the yellow wine pairs beautifully with the creamy crab roe, while the champagne adds a bright effervescence. For a touch of indulgence, diners can also opt for the Veuve Clicquot Champagne Flight (S$158++ per person), featuring Veuve Clicquot Rosé NV, La Grande Dame 2018, and RICH NV. The Hairy Crab Menus are available daily for lunch and dinner until 30 November 2025 — a celebration of Cantonese finesse and autumnal decadence not to be missed.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

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 Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Indulge in New Seasonal Menu of Lobster & Sri Lankan Crab Delicacies Till 31 Dec 2025

Wan Hao Chinese Restaurant presents an exciting new seasonal menu that spotlights rock lobsters from Western Australia and prized Sri Lankan crabs.

Available now through 31 December 2025, the menu features eleven exquisite lobster and crab creations, all infused with refined Cantonese flair. Diners can look forward to both Dim Sum and À La Carte selections, with the Dim Sum items available exclusively during lunch.

Soup of the Day 4/5

We started with the Soup of the Day, a warm, soothing bowl of Pumpkin Pork Ribs Soup. The broth was flavourful and naturally sweet from the pumpkin and red dates.

Minced Lobster Dumpling with Gold Leaf 4/5

The first Dim Sum dish, Minced Lobster Dumpling with Gold Leaf ($18/2 pcs), featured plump lobster meat wrapped in a thin, slightly chewy skin.

Lobster Siew Mai with Crab Roe and Minced Pork 4/5

Next came the Lobster Siew Mai with Crab Roe and Minced Pork ($18/2 pcs), an indulgent mouthful of tender lobster and savoury minced pork.

Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley 4.2/5

Our favourite among the three Dim Sum we had was the Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley ($16/2 pcs). The golden, flaky pastry was wonderfully crisp, encasing moist crab meat and springy noodles for a satisfying textural contrast. Other Dim Sum highlights include the Deep-Fried Lobster with Century Egg Sesame Roll ($16/2 pcs) and the Crispy Vermicelli Lobster Roll wrapped with Beetroot Rice Noodle and Superior Light Soy Sauce ($28/2 pcs).

Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce 4.5/5

Moving to mains, I thoroughly enjoyed the Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce ($48/portion). Lightly seasoned to highlight the lobster’s natural sweetness, it was elevated by the briny aroma of shrimp roe and the crunch of asparagus lettuce.

Baked Crab in Foie Gras and White Pepper Sauce 4.2/5

The Baked Crab in Foie Gras and White Pepper Sauce ($18.80/100g) offered a bold yet balanced pairing. The lightly spiced, peppery sauce complemented the fresh crab’s sweetness, while the foie gras added richness and depth.

Wok-Fried Lobster with Onion in Green Peppercorn Sauce 4.5/5

Our top pick was the Wok-Fried Lobster with Onion in Green Peppercorn Sauce ($18.80/100g). Each lobster piece was fresh and succulent, wok-fried to perfection, and coated in a fragrant green peppercorn sauce that lent mild heat and herbaceous notes. Other dishes from the À La Carte menu include the Poached Sliced Pacific Top Shell with Asparagus Lettuce in Hairy Crab Meat and Roe Sauce ($48/portion), Stewed Lobster with Dried Hong Kong Cuttlefish, Thai Basil and Shallot in Claypot ($25/100g), and Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp ($25/100g).

Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus 4/5

We ended with the Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus, a nourishing sweet dessert that rounded off the indulgent seafood feast.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems 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 (NS, TE Line)

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

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

White Rose Cafe @ York Hotel - SG60 Heritage Dining Series - "Cherished Hainanese Fare"

As part of York Hotel's SG60 Heritage Dining Series, White Rose Cafe brings the series to a close with "Cherished Hainanese Fare", running from 1 October to 30 November 2025. This final instalment pays tribute to the Hainanese community, one of Singapore's most beloved culinary influences, known for their hearty comfort dishes and nostalgic flavours that have stood the test of time.

Chicken or Pork Satay 4/5

Diners can choose between Grilled Chicken or Pork Satay ($19 for 6pcs), served with rice cake, cucumber, onion, and a peanut sauce enriched with pineapple purée. Grilled to a nice char, the meat was well-marinated, tender and flavourful. The nutty sauce paired beautifully with the pineapple's slight sweetness, enhancing the overall experience.

Kaya Toast, Soft Boiled Egg and Hainanese Coffee 4/5

The Kaya Toast Set ($12) comes with crisp toast layered with house-made kaya, soft-boiled eggs, and a cup of aromatic Hainanese coffee. A simple yet satisfying classic, this everyday breakfast staple makes for a comforting snack or light meal.

Hainanese Pork Chop 4.2/5

The Hainanese Pork Chop ($23) was well executed. The crispy, tender pork loin was generously coated in a tangy tomato-based sauce featuring green peas, onions, tomatoes, and potatoes. Each bite balanced sweetness and acidity, and with steamed rice on the side, it made for a complete and satisfying meal.

Hainanese Curry Rice Set 4.2/5

The Hainanese Curry Rice Set ($24) brings together crispy pork, curry chicken with potatoes, braised cabbage and fried egg, all generously drenched in a mildly spiced homemade curry gravy. Though its presentation leans rustic, every element delivered on taste, evoking the comforting charm of a hawker-style curry rice.

Poached Chicken with Fragrant Steamed Rice/ Fried Rice Balls 3.5/5

The Poached Chicken with Fragrant Steamed Rice or Fried Rice Balls ($23) fell short for me. While the chicken was tender with a nice gelatinous skin, it lacked depth of flavour. The saving grace, however, was the chilli sauce, which is robust, spicy and tangy; it truly hit the mark for what a good chicken rice chilli should be.

Claypot Pork Porridge 4/5

The Claypot Pork Porridge ($17) offered a homely, comforting bowl of smooth, creamy porridge loaded with sliced and minced pork, egg, crispy dough fritters, fried shallots, scallions, and ginger. Served piping hot in a claypot, it retained its warmth throughout the meal, a simple pleasure that warms both heart and belly.

Herbal Mutton Soup 4.2/5

The Herbal Mutton Soup ($26) impressed with tender mutton ribs and meat simmered in a robust, herbaceous broth enhanced with red fermented beancurd (nam yue). The mutton fell off the bone effortlessly, and the nam yue added a savoury depth that beautifully balanced the strong herbal notes. Served with steamed rice, this was hearty and satisfying.

Chin Bo Leung 4.2/5

To end the meal on a refreshing note, the Chin Bo Leung ($12) is a dessert rarely seen in Singapore. It offered a medley of green beans, red beans, kidney beans, barley, taro, jelly and watermelon in chilled coconut milk. Light, sweet and cooling, it was reminiscent of Bo Bo Cha Cha and made for a delightful finish.

Cherished Hainanese Fare at White Rose Cafe is a nostalgic celebration of Hainanese heritage, presenting familiar dishes done with heart and tradition. It's a fitting conclusion to York Hotel's SG60 Heritage Dining Series, honouring the flavours that have long been cherished in Singapore's culinary landscape.

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the car park. Journey time about 10 minutes. [Map]