Tempura Ensei X Kaluga Queen - An Exclusive Tempura and Caviar Omakase Experience

Tempura Ensei at Palais Renaissance partners with Kaluga Queen, one of the world’s leading caviar brands, to present an exclusive three-week-only caviar and tempura omakase experience.

At Tempura Ensei, you will be treated to authentic Edo-style tempura prepared using techniques passed down from the 120-year-old Tenkane in Japan. To highlight the natural flavours of seasonal ingredients flown in several times a week, Executive Chef Naruki Takeshima, who trained at Tenkane, uses premium Tomizawa Super Violet flour, chilled batter, and high-quality goma abura sesame oil.

For this collaboration, each guest receives a personal tin of Kaluga Queen Caviar to enjoy throughout the meal.

Red Snapper Carpaccio 4/5

Shirako Chawanmushi 5/5

Dinner began with an elegantly presented Red Snapper Carpaccio dressed in a citrusy yuzu-sesame oil, followed by a Shirako Chawanmushi with Cauliflower Cream, an ingenious creation. The delicate flavours melded into a milky, creamy profile, beautifully lifted by a dash of sansho pepper, and it was one of the best pairings with the savoury caviar.

Tiger prawn 3.5/5

Prawn head 4/5

Next came a selection of Edo-style tempura served with condiments, beginning with Tiger Prawn. The crispy prawn heads were wonderfully moreish, especially with curry salt.

Kisu Tempura 4/5

We then had Kisu Tempura, a popular seasonal delicacy. With its tender, flaky white flesh, the light, airy batter gave it a delightful, crispy exterior, and the caviar elevated its subtle sweetness.

Kobako Kani 4.5/5

In between tempura courses, we were served Kobako Kani, a female snow crab, a treasured winter delicacy prized for its sweet meat and rich roe.

Uni 4/5

Sumi Ika 4.5/5

The Uni Tempura paired with caviar made for a luxurious bite, but my personal favourite was the Sumi Ika. Its surprisingly creamy texture was further enhanced by the briny richness of the caviar.

Unagi 4/5

Unagi Tempura was served like a handroll, delectable with a sweet-savoury tare.

Asparagus Tempura 4/5

Sweet Potato Tempura 5/5

The selection included 2 vegetable tempura, Asparagus and Sweet Potato. The sweet potato was especially memorable for its sweet and creamy interior. I found myself wishing there were more of it.

Hot Soba 3/5

The omakase concludes with a choice of Tendon, Tencha or Hot Soba. I opted for the Hot Soba, which was somewhat lacklustre. The Tendon would have been a more satisfying finish. I found the shrimp tempura somewhat dry.

Dessert 5/5

Dessert ended the meal on a refreshing note with a slice of juicy and sweet musk melon and strawberry.

Available till 31 December 2025, Reservations for this Exclusive Menu ($388) at Tempura Ensei are now open. For more information or to secure your seat, visit the official website: https://ensei.sg/

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.


Tempura Ensei
Palais Renaissance
90 Orchard Road
#B1-06/07
Singapore 238871
Tel: +65 9178 0664 / +65 6226 0500
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Nerest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm – 2.30pm, 6pm – 10pm

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 8 minutes. [Map]

Goodwood Park Singapore Christmas - Eat, Drink and Be Merry with Enchanting Selection of Festive Treats and Exclusive Dining Experiences

This Christmas, Goodwood Park Hotel marks its monumental 125th anniversary with a spectacular lineup of festive treats. An impressive collection that blends the hotel’s timeless culinary heritage with fresh, innovative flavours. Available for walk-in purchases at The Deli from 15 November to 26 December 2025, the selection spans hearty savoury centrepieces, playful sharing favourites and stunning desserts. Online pre-orders are also available via their festive site.

Among this year’s standout creations is the Steam-Baked Turkey stuffed with Chestnut, Ham and Vegetables, served uniquely with Yam Rice and Chef’s Special Chilli Sauce. This delightful Asian-inspired twist feels both nostalgic and comforting. The bird is tender and aromatic, while the accompanying chilli sauce adds a punch that sets it apart from typical takeaway turkeys.

Goodwood Park also introduces two versions of Turkey Pot Pie, reinvented with flair. The curry-spiced rendition is full-bodied and fragrant, while the creamy butternut squash version, with caramelised onions and cranberries, strikes a lovely balance of sweet and savoury. For something heartier, the Turkey Spinach Lasagne layers soft sheets of pasta with creamy spinach and turkey, making for a cosy, festive staple. The Snowy Nyonya Turkey Buns are a charming addition — pillowy-soft steamed buns wrapped around a moreish turkey filling, evoking a nostalgic Singaporean touch.

Meat lovers can look forward to the beautifully Roasted Australian Wagyu Ribeye with Yorkshire Pudding, Vegetables and Merlot Sauce. The ribeye is juicy with a satisfying crust, paired with airy Yorkshire pudding and a rich wine sauce that ties everything together.

Equally indulgent is the Slow-roasted Ibérico Pork Belly, roasted low and slow for over three hours with sherry vinegar and white wine. The result: immaculate crackling, luscious layers of fat and meat, and deep flavour. The sides — Potato Gratin with Gruyère and Parmesan, tangy pickled white cabbage, apple sauce, and smoked bacon-infused jus — complete the dish with satisfying richness and balance.

A classic staple, the Honey-glazed Boneless Ham with vanilla-pineapple sauce offers sweet, tender slices that appeal to all ages.

Back by popular demand, the DIY Turkey Popiah Set (up to 10 pax) remains a crowd favourite. It’s perfect for potlucks, bringing fun to the table with tender turkey breast, sweet turnip, eggs, peanuts, mushrooms, sambal and more — an interactive and flavour-packed way to celebrate together.

No Goodwood Christmas is complete without their star-studded dessert lineup. This year introduces the elegant Earl Grey Winter Sleigh Log Cake — a sophisticated creation featuring an Earl Grey crémeux with Jivara chocolate, pistachio sponge and raspberry compote resting on a crisp kunafa base. Encased in pistachio mousse and adorned with reindeer-shaped white chocolate décor, it delivers fragrance, crunch and creamy indulgence in every slice.

Another new creation, the Yuletide Chocolate Travel Cake is a superb option — rich, dense and intensely chocolatey, featuring Manjari chocolate cake, a vanilla-spiced apricot compote centre, and a glossy dark chocolate almond glaze. Its whimsical miniature log shape makes it ideal for gifting.

The Crisp-mas Pistachio Kunafa Tart (500g) is a visual and textural showstopper, combining caramelised pistachios, roasted kunafa, and silky pastry cream in a chocolate-sugar crust — reminiscent of the viral Dubai Chocolate flavour profile but elevated with Goodwood Park finesse.

For those who prefer something lighter, the Merry Berry Nutty Tart offers a refreshing mix of fruits and nuts atop almond cream and pastry cream — pretty, bright and delightfully festive.

In the spirit of the holidays, Goodwood Park Hotel will donate 10% of sales from Christmas log cakes and tarts to The Straits Times School Pocket Money Fund, making each purchase a meaningful contribution.

Note: This is an invited tasting.


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

LingZhi Vegetarian @ Liat Towers - A Fresh Take on Vegetarian Dining: Innovative Dishes Beyond Mock Meats

LingZhi Vegetarian by TungLok Group has been around since 1991 and is well-regarded in the vegetarian community for its quality dishes. It now welcomes its new Executive Chef, Michael Huang, who brings over 17 years of culinary experience.

Located on the fifth floor of Liat Towers, the restaurant offers both an open dining area and private rooms for various occasions. Chef Huang has introduced a refreshed lineup of dishes focused on health and environmental sustainability, using quality seasonal ingredients. His roots in traditional Chinese flavours also shine through.

Honey Potato with Osmanthus Flower 3.5/5

We began with the Honey Potato with Osmanthus Flower ($16.80), a chilled pyramid of soft sweet potato cubes glazed in a fragrant osmanthus syrup. It leaned on the sweeter side for me, though my dining companion enjoyed it.

King Oyster Mushroom and Assorted Fungus in Sichuan Pepper Soup 4.2/5

As a mushroom lover, the comforting King Oyster Mushroom and Assorted Fungus in Sichuan Pepper Soup ($29.80) was right up my alley. Served in a comforting Sichuan pepper broth, it featured a generous medley of mushrooms with crunchy celtuce for texture. Unlike the fiery broth one might expect, this had a gentle heat with a warm numbing kick. I wished it came with sweet potato noodles or vermicelli to soak up the flavourful soup!

Crispy Plant-Based Eel in Gong Bao Glaze 4/5

The Crispy Plant-Based Eel in Gong Bao Glaze ($22.80) is made with thinly sliced shiitake mushrooms fried to a crisp and paired with cashews. While the “eel” could have been slightly meatier in texture, it was crunchy, light and not oily. The glaze carried a mild sweetness and a hint of heat.

Pan-fried Stuffed Morel Mushroom with ‘San Bei’ Sauce 4.2/5

The Pan-fried Stuffed Morel Mushroom with ‘San Bei’ Sauce ($38.80) was another creative standout. Earthy morels are stuffed, pan-fried, and served over crunchy asparagus, all coated in a sweet-savoury San Bei sauce.

Spaghetti with Vegetarian Bolognese 3.8/5

I wasn’t expecting much from the Spaghetti with Vegetarian Bolognese ($24), but it surprised us with its balanced mix of tomatoes and mushrooms. It wasn’t as tomato-forward or as sweet as the usual versions.

These dishes and more are available a la carte or as set menus for groups of various sizes. While the prices lean higher, we appreciated the thoughtful creativity that sets the restaurant apart from more common vegetarian offerings, which often rely heavily on mock meats. Service was also exceptionally warm and attentive.

Photos and words by Jo, 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.


LingZhi Vegetarian
Liat Towers
541 Orchard Road
#05-01
Singapore 238881
Tel: +65 6734 3788
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT Station. Take Exit 4. Walk to Wheelock Place. Go to the first floor. Exit Wheelock Place, turn left and walk down Orchard Road. Walk to destinaton. Journey time about 5 minutes. [Map]

The Orchard Cafe @ Orchard Hotel Singapore - Year End Festive Buffet with Spread of Festive Highlights and Local Favourites

With the year-end festivities approaching, The Orchard Cafe at Orchard Hotel Singapore has unveiled its Festive Buffet, featuring an array of seasonal creations alongside local favourites.

The restaurant is also offering several early bird promotions:

Promotions:
● 25% off on buffet for reservations by 8 December 2025
● 15% off on buffet for reservations from 9 December 2025 to 11 January 2026
● Complimentary dining for children aged 5 and below
● Children aged 6 to 12 enjoy 50% off the adult price

Pricing (Per Adult):
Lunch
Monday to Friday: $94
Saturday and Sunday: $104

Dinner
Monday to Thursday: $108
Friday to Sunday: $118

24 December 2025
Lunch: $120
Dinner: $150

25 December 2025
Lunch and Dinner: $138

31 December 2025
Lunch: $120
Dinner: $148

1 January 2026
Lunch: $106
Dinner: $120

We enjoyed the selection of cold dishes under the Christmas Salad spread, especially the Roasted Squash & Pomegranate Quinoa Salad and the Maple Baked Ham Salad. Other options include the Heirloom Tomato Caprese Salad, Duck Leg Confit with Smoked Lemon Hummus and more.

Beside it sits the Sashimi and Sushi station, where sashimi lovers can look forward to Norwegian Salmon Trout, Yellow Fin Tuna and Hokkaido Tako.

The popular Seafood on Ice section showcases Red Prawns, Cherry Clams, Sea Whelks, Black Mussels and Half Shell Scallops. These were of decent quality. Depending on the buffet session, diners can also look forward to Snow Crabs and Boston Lobsters.

The highlight of the spread is undoubtedly the Festive Carvings. Diners can choose from a range of hearty meats, including Spanish Style Honey and Brandy Glazed Royal Ham, French Style Butter & Black Truffle Infused Roasted Whole Turkey, Moroccan Style Slow Roasted Australian Grain Fed Black Angus Striploin and Greece Style Papillote Sustainable Barramundi.

We also appreciated the thoughtful pairings, with each carving accompanied by its own condiments and sides, such as Cinnamon Apple Chutney and Rum & Raisin Sauce for the Royal Ham, or Baby Potatoes and Yorkshire Pudding to go with the Striploin.

There was also a Seafood Orzo Pasta prepared in a Cheese Wheel, which was a crowd favourite during our visit.

The Grill & Stove station featured items such as Homemade Chicken Satay, Slow-Cooked Wagyu Beef Cheek, Turkish-Style Chicken, Tiger Prawns A La Plancha, Lebanese-Style Lamb Chop, and a Festive Sourdough Pizza of the Day. There were a few misses for us here, but the Tiger Prawns were grilled just right.

Local Favourites continue to be a key element for the restaurant, with the Local & Chinese and Indian stations serving dishes such as Stir Fry Mala Pork, Steamed Fish with Crispy Taucheo, Stir Fry Chow Mein, Naan Bread, Paneer Butter Masala and Andhra Pepper Chicken. Do note that the items at these stations rotate regularly.

For diners craving quintessential comfort bowls, the chefs at the Live Station can prepare Prawn Noodles and Laksa on the spot. Alternatively, the Roast Station offers Chicken Rice with a selection of roasted meats and all the classic accompaniments.

Bread and Cheese lovers can check out the variety available.

The Dessert section features a mix of festive treats and the cafe’s signature dishes. The logcakes were delightful, with options such as the light Tahitian Vanilla & Caramel Pear and the richer Cherry & Chestnut Hukambi 53%.

Other Christmas-themed Sweets include Traditional Minced Fruit Pie, Oaty Granola Tart and Spiced Christmas Cookies. Chocolate lovers should try the Festive Cranberry Chocolate Pudding, which was indulgent but not overly sweet.

For familiar favourites, the Signature Durian Pengat, Signature Mango Cake and a Chocolate Fountain with condiments remain popular choices.

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.


The Orchard Cafe
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396565
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 10 minutes. [Map]