Cafe Quenino @ Artyzen Singapore - The Heart of SG60: A Celebration of Local Flavours

Back at Cafe Quenino in Artyzen Singapore, I returned for the July and August instalment of The Heart of SG60, a heartfelt culinary initiative commemorating Singapore's 60th birthday. This monthly series unites the hotel with seven beloved local culinary icons: Chef Inderpal Singh of Meh'r, Chin Mee Chin, Keng Eng Kee Seafood, Goobybakes, Abundance, Red House Seafood, and Cake Inspiration. Each month features a rotation of guest chefs and heritage brands to celebrate Singapore's vibrant food identity.

For August, diners are treated to a rare opportunity - a one-off collaboration menu featuring all participating guest chefs in one communal meal. At $65++ per pax, the Communal Set Menu presents six mains (choose four) along with starter, appetiser, and dessert, all served in a nostalgic tingkat-style.

'Hei Zho' Prawn Toast 4/5

A crowd favourite from the July menu makes a return: the 'Hei Zho' Prawn Toast from Keng Eng Kee Seafood. Deep-fried white bread sandwiches a luscious prawn mousse, paired with a house-made tomato jam. Each bite hits with a satisfying crunch, followed by the briny sweetness of prawns and the jam's tangy-sweet finish. It is a refined twist on a zi char classic.

Make-your-own Roti Kirai 4.2/5

We kick off with a fun and interactive start, featuring the Make-Your-Own Roti Kirai. The roti kirai is paired with pulled pork rendang, braised jicama, sambal ikan bilis, and baby gem lettuce. Guests are encouraged to roll it all up, taco-style, for a medley of textures and bold, layered flavours, a creative nod to Malay heritage cuisine.

Beef Kut Teh Ravioli 4.8/5

The standout dish of the night is the Beef Kut Teh Ravioli, a brilliant creation from Abundance. Taking inspiration from Taiwanese beef noodles, the ravioli is generously stuffed with tender beef short rib and bathed in a robust herbal broth. Topped with crispy fried mee sua, it offers a modern, East-meets-West interpretation of local comfort food with stunning depth and umami.

Seafood 'Paofan' 4/5

From Red House Seafood, the Seafood 'Paofan' is delicately balanced with a clear yet flavourful broth and puffed rice for texture. Prawns and baby scallops add sweet, oceanic richness. A piece of seared milkfish with a squeeze of calamansi on the side offers a zesty, tangy contrast – comforting yet elevated.

Salted Egg Prawn 4.5/5

Hainanese Beef Brisket 4/5

Seafood Black Pepper Masak Kicap 4.8/5

With the opportunity to pick four out of six mains, we also tried the Hainanese Beef Brisket from Chin Mee Chin, a hearty and tender rendition reminiscent of classic Hainanese stews. Seafood Black Pepper Masak Kicap by Chef Inderpal Singh of Meh'r, where bold pepper heat and sweet soy meld in a rich, savoury seafood dish. Salted Egg Prawn, another creation from KEK, is served zi char-style with the creamy, grainy salted egg yolk clinging to the prawns. All mains are accompanied by fragrant Coconut Basmati Rice and a herbal, aromatic Nasi Ulam-style Wild Rice, both designed to complement the variety of dishes on the table.

Kaya Mille-feuille 4.8/5

Dessert brings on nostalgia with the Kaya Mille-feuille, in collaboration with Chin Mee Chin. This modern reimagining layers Chin Mee Chin’s iconic kaya with mango lychee compote and coconut ice cream, sandwiched between crisp pastry sheets. A creative yet respectful homage to the old-school cream cracker, this dessert is both playful and deeply sentimental.

Cafe Quenino's SG60 initiative continues to impress, not just with its culinary creativity but with its authentic spirit of collaboration and tribute to Singapore's rich food culture. For those looking to rediscover beloved local flavours through a new lens, this August menu is not to be missed. With each month promising new highlights, Cafe Quenino is fast becoming a must-visit for anyone passionate about Singapore food, both old and new.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
Facebook
Instagram
Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

The Tea Room and Patisserie @ St. Regis Singapore - An Elegant Summer Garden Sanctuary for Afternoon Tea

The St. Regis Singapore unveils The Tea Room and Patisserie, a serene retreat tucked away in a quiet corner of the hotel lobby. Inspired by the nearby Botanic Gardens, the space has been styled as an elegant summer garden sanctuary adorned in soothing hues of green and pink.

The Tea Room offers a tranquil escape for moments of indulgence and refined relaxation, complete with dainty bites and quiet, thoughtful brews. Here, afternoon tea is not just an activity but a time-honoured tradition, complete with elegant rituals and trimmings.

The Summer Garden Afternoon Tea at the Tea Room reflects the botanical theme of this newly renovated space. This lovely experience is priced at $65++ per person with a glass of Copenhagen Sparkling Tea or $ 95++ per person with a glass of R de Ruinart Brut Champagne.

The experience begins with the arrival of the tea trolley being rolled to your tableside. Here, guests may choose between a pot of tea brewed à la minute by a dedicated tea sommelier or a pot of Tanamera coffee, which uses Indonesian beans locally roasted in Singapore.

The teas are sourced from Taylors of Harrogate, renowned as the official tea supplier to the British Royal Household. Guests are encouraged to explore and smell the tea leaves before making their choice. I recommend the St Regis Singapore Blend, which is made exclusively for the hotel. This delicate blend of green and black tea features notes of white chocolate and nuts with a floral finish of rose and jasmine blossoms.

Savoury Canapés Box

Next is the arrival of a treasure box filled with a medley of four handcrafted savoury canapés, each one an expression of flavour and finesse, crafted in vibrant colours that visually delight.

Cucumber & Tomato Hummus Sandwich

St. Regis Tea-Infused Salmon Mosaic

It is recommended to begin with the lighter Cucumber & Tomato Hummus Sandwich, followed by the St. Regis Tea-Infused Salmon Mosaic, a smoked salmon bite layered with silky cream cheese and topped with mango pearls for a touch of sweetness.

Foie Gras Terrine, Shortbread, Raspberry Caviar

Goat Cheese Tart, Elderflower, Chervil

Moving on to bolder flavours, indulge in the rich Foie Gras Terrine, elegantly served on a buttery shortbread base and crowned with vibrant raspberry caviar, as well as the Goat Cheese Tart accented with elderflower and chervil. For those with dietary restrictions and preferences, it’s possible to request in advance for a replacement of the items.

Prawn Mousse, Beetroot Cone, Avruga

Presented separately from the rest of the box is the Prawn Mousse, which comes in a vibrant pink beetroot cone. It’s tasty but best enjoyed before the cone begins to soften.

Layer 1: Pear & Chocolate Vanilla, Pistachio Financier Cake

The sweet treats are elegantly presented on a classic three-tiered stand featuring a selection of desserts. Among them is the Pear & Chocolate Vanilla entremet, with pear jelly, rich chocolate cream, and crunchy chocolate royaltine. The Pistachio Financier Cake is really delightful, showcasing a nutty pistachio base paired with strawberry confit, smooth whipped ganache, and orange compote.

Layer 2: Jasmine Citrus, Tropical Garden Tartlet

The Jasmine Citrus offers a refreshing combination of yuzu cream, mandarin confit, smooth cream cheese mousse, and delicate jasmine ganache. Finally, the Tropical Garden Tartlet bursts with vibrant tropical fruit compote layered over a luscious fruit crêmеux and vanilla cream, all nestled on a buttery almond sable crust.

Layer 3: Macaron and praline

To conclude, the last layer houses a Vanilla Macaron and a Lime Caramel Praline. While the macaron was fragrant and enjoyable, the praline was too tart for my liking.

Another highlight of the experience is the scones trolley, offering guests unlimited servings of freshly baked scones. The selection includes the classic St Regis scone and a delightfully zesty lemon scone, which I especially enjoyed for the citrusy taste.

To complement the scones, guests will be spoilt for choice with four artisanal jams available: strawberry, blueberry, mango, and orange marmalade. Rich clotted cream is served alongside, including a special tin topped with passionfruit caviar for a unique and refreshing twist.

The Summer Garden Afternoon Tea at the Tea Room will certainly leave guests feeling royally pampered, with the impeccable service, the plush interiors and the luxury of enjoying soothing live music accompaniment by a talented harpist. The unlimited scones are also such a treat, especially with such a great selection of jams to try, but please note that no items from the afternoon tea can be taken away or packed to go, so it’s best to come ready to indulge on the spot.

If you don't have time for a full afternoon tea service, you can opt to visit The Patisserie, which is located just across from The Tea Room. This takeaway atelier offers freshly handcrafted whole cakes, petit gâteaux, and signature viennoiseries.

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


The Tea Room and Patisserie
The St. Regis Singapore
29 Tanglin Road
Singapore 247911
Tel: +65 6506 6887
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Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 9am - 12midnight

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. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Cafe Quenino @ Artyzen Singapore - Celebrating SG60 with Local Flavours and a Nostalgic Kaya Collaboration

In celebration of Singapore's 60th birthday, Café Quenino at Artyzen Singapore launches The Heart of SG60, a six-month culinary campaign running from May to October 2025. This gastronomic journey pays tribute to local flavours, people, and stories that define Singapore's culinary identity. Each month features guest collaborations, heritage partners, and menus that showcase Singapore's diverse food culture in a uniquely local light.

For June, Café Quenino partners with the iconic Chin Mee Chin, the beloved East Coast confectionery celebrating its 100th anniversary. For the first time, Chin Mee Chin's famed kaya is now available beyond its flagship store, thanks to this exclusive, year-long collaboration.

A must-try from the bar is the Kaya Toastini ($26), part of the campaign's Spirit of Singapore cocktail programme curated by Senior Mixologist Sathya. Served in a nostalgic kopi cup with a slice of kaya butter toast (made with kaya from Chin Mee Chin), the cocktail blends Roberto Cavalli vodka, coffee liqueur, and kopi, striking a balance between bold, bittersweet, and creamy flavours. It's a playful yet nostalgic drink that bridges the heritage of traditional mixology with modern techniques. It is a true crowd-pleaser.

Ora King Salmon Sashimi 4/5

The meal begins with Ora King Salmon Sashimi, delicately paired with chilli and black bean, which give a punchy umami lift to the buttery salmon. A squeeze of calamansi brightens the flavours even more. It was light, refreshing, and appetising.

Heirloom Tomato Salad 3.5/5

Next is the Heirloom Tomato Salad, a simple yet flavourful medley of sweet heirloom tomatoes, buffalo mozzarella, basil, and shallots, finished with a black vinegar dressing. Clean and vibrant, this dish is a palate refresher with just the right acidity to balance the richness of the main courses.

Ayam Percik 4/5

The Ayam Percik features tender chicken cooked in aromatic percik sauce paired with vibrant capsicum salsa and coconut basmati rice. The rice was a standout. It was fragrant and fluffy, garnering praise from diners. The percik sauce could be more robust and spicy to match the full-bodied profile it typically carries. A side of sambal or chilli dip would round out the dish nicely.

Hainanese Beef Brisket 4/5

As part of the collaboration, Chin Mee Chin reimagines the traditional Hainanese Beef Brisket in a modern light. The tender, slow-braised beef is paired with Café Quenino’s silky mashed potatoes, offering a comforting and creamy base. Accompanied by pickled onions and a crisp garden salad, the dish strikes a harmonious balance between nostalgic flavours and contemporary finesse—a thoughtful nod to heritage with a refreshing twist.

Kaya Mille-feuille 4.2/5

To end on a sweet note, the Kaya Mille-feuille is a nostalgic dessert that layers Chin Mee Chin's kaya, mango lychee, and coconut ice cream between crispy pastry. It evoked fond memories of childhood, reminiscent of kaya spread on cream crackers. It is a clever reinterpretation that respects tradition while adding new textures and flavours.

Café Quenino's "The Heart of SG60" series is more than just a dining experience. It's a celebration of memory, identity, and evolution. With Chin Mee Chin's heritage kaya now given a broader platform and new creative expressions, the campaign promises many more heartfelt stories and flavours in the months to come.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
Facebook
Instagram
Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

Basilico @ Conrad Singapore Orchard - La Cucina Storica Featuring Traditional Recipes and Regional Specialties from Italy's Former Kingdoms

Basilico at Conrad Singapore Orchard presents La Cucina Storica — an evolving buffet experience that pays tribute to the rich culinary roots of Italy's former kingdoms. Each edition of La Cucina Storica explores a different chapter of Italy's history, featuring traditional recipes and regional specialities. Available until 31 May 2025, the latest edition spotlights the Kingdom of Sardegna, showcasing the unique flavours of Sardegna, Liguria, Piemonte, and Val d'Aosta — regions once ruled by the House of Savoy. The buffet brings together a mouthwatering mix of classic dishes highlighting the kingdom's coastal bounty, countryside traditions, and diverse influences. Expect live stations, artisanal cheeses, and a curated selection of Italian wines and cocktails.

Cheese Room

One of the key highlights is access to Basilico’s iconic Cheese Room, home to one of the most extensive cheese collections I’ve come across. Here, you’ll find a seasonal selection of over 40 artisanal Italian cheeses, complemented by truffle honey, nuts, assorted dried fruits, Mostarda Cremona (syrup-poached fruit), Pecorino Sardo, Robiola di Roccaverano, and a Mirto di Sardegna reduction.

Uova alla Piemontese

Tucked away inside the Cheese Room is an easily missed gem — the Egg Station, offering Uova alla Piemontese. Think of it as a luxurious Italian-style shakshuka: eggs gently cooked in a bold, flavourful sauce made with roasted bell peppers, pancetta, and San Marzano tomatoes.

Antipasti Station

Fresh Cheese Selection

The Antipasti Station serves up an assortment of cold cuts including 24-month Parma ham, salame, pistachio mortadella, and Bresaola della Valle d'Aosta. A standout for me was the Fresh Cheese Selection, which featured an incredible range of burrata — from the classic to infused (truffle, pesto alla Genovese, Italian heirloom tomato) and smoked versions. There's also cow and buffalo mozzarella such as Ciambella and Bocconcini.

Carving Station

The Carving Station is another crowd-pleaser, with a slow-roasted Porceddu (Sardinian-style suckling pig). Other roasts include grass-fed ribeye, grilled seabass, Australian lamb leg, and roasted chicken thighs.

Pasta & Risotto Station

Over at the Pasta & Risotto Station, homestyle comfort dishes take the spotlight. I particularly enjoyed the hand-rolled Trofie Pasta with cod ragù, the rich and decadent Wagyu Beef Lasagna, and the Wild Mushroom Risotto, which was simple yet satisfying.

Pizza section

The Pizza Section impressed as well, with dough that was exceptionally well done. The Black Truffle Focaccia was rich and indulgent with mascarpone, Robiola Tre Latti, and provolone cheese, while the Arbanella anchovies pizza delivered a rustic punch with anchovies, capers, chives, and Fior di Latte cheese.

Cold Seafood Station

Seafood lovers will appreciate the Cold Seafood Station, which is well-stocked with live oysters, poached Boston lobster, tiger prawns, queen scallops, Taranto’s black mussels, and clams.

Vermouth and Prosecco zabaione

To round off the meal, desserts include a delightful spread of cakes, tarts, gelato, and sorbetto. The mini rum baba was delicious. Don't miss the live Zabaione Station, where Vermouth and Prosecco zabaione are freshly whipped and served with fresh berries.

The La Cucina Storica Weekend Brunch is available every Saturday and Sunday from 12pm to 3pm. It costs $128++ per adult and $64++ per child (6–12 years old). Free-flow beverage packages featuring Ferrari sparkling wine, Italian wines, and beers are available from $80++ per person.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Basilico
Conrad Singapore Orchard
Level 2
1 Cuscaden Road
Singapore 249715
Tel: +65 67253232
Facebook
Instagram
Website
Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Lunch:
Mon-Fri: 12 - 230pm
Brunch:
Sat-Sun: 12pm - 300pm
Dinner:
Daily: 630pm - 10pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 3 mintues. [Map]

Quenino by Victor Liong @ Artyzen Hotels & Resorts - Rediscover a Playful Take on Southeast Asia Flavours

Nestled within the luxurious Artyzen Singapore, Quenino by Victor Liong redefines contemporary Asian cuisine with relaxed fine dining finesse. The restaurant's latest menu, a collaboration between Chef de Cuisine Sujatha Asokan and Victor Liong, captures the essence of regional flavours with a refreshing, creative twist. I recently embarked on the Discovery Menu ($240/pax), a culinary journey that showcases the vibrancy and innovation of Asian cuisine.

Quenino Prelude - Amuse Bouches 4.5/5

The dining experience began with the Quenino Prelude, a trio of playful and seasonal amuse bouches.

Jungle Garlic Tart: This delicate tart is infused with jungle garlic and topped with watermelon radish, offering a burst of herbaceous notes and crunch.

Indonesian Mud Crab: Luxuriously paired with the prized Malaysian T'lur Oscietra Caviar, this creation elevated the crab's sweetness with the caviar's brininess.

Rojak-Inspired Creation: This is my favourite of the trio. It features Australian baby cucumber as a vessel for lemongrass chilli, finger lime, and cashew cream — a fun and inventive nod to Southeast Asia's beloved rojak.

Pearl Meat 4/5

The Pearl Meat was an inspired reinterpretation of Penang's Assam Laksa, reimagining its bold flavours in a refined form. The matured oyster muscle, paired with tamarind, ginger flower, and Asian tomato essence, delivered tangy and bright notes reminiscent of the beloved dish while elevating it to a sophisticated dish.

T'Lur Oscietra Caviar 4.2/5

T'Lur Oscietra Caviar showcases the exceptional quality of Malaysian farmed caviar. This dish pairs the luxurious ingredient with dragon chive custard, scallop mousse, razor clams, and fermented chilli. The combination is a nod to the comforting flavours of chicken rice, skillfully balancing the familiar and the extravagant in a single bite.

Marron 4.2/5

The Marron, sourced from Western Australia, was a standout. Petai coconut cream and sweet green chilli highlighted its natural sweetness, while pomelo from Ipoh added a refreshing zest. Served with flatbread to mop up the decadent sauce, this dish was an indulgent and flavourful delight.

Palate Cleanser - Gingerflower and Peach Popsicle 4.5/5

Before transitioning to the mains, we were treated to a refreshing Gingerflower and Peach Popsicle. The sweet and sour flavours were revitalising, perfectly preparing the palate for the next courses.

Stone Axe M9 Wagyu 4.2/5

For the mains, the Stone Axe M9 Wagyu was a showstopper. Grilled to perfection, the beef was paired with Old and New World Peppercorns, including sweet pink peppercorns and fiery green ones, for a customisable flavour experience. Inspired by local Sup Tulang (bone soup), the accompanying beef broth added a comforting and soulful touch.

Fried Rice 4/5

Quenino's take on Fried Rice is a nostalgic ode to Southeast Asian classics like fried rice, nasi ulam and mui fan. Infused with wok hei, the rice was served with an array of condiments, including fried pork lard, tamarind lemongrass chilli, and fragrant ulam rajah. Diners were encouraged to personalise each bite, making the dish a deeply interactive and sentimental experience.

Taro Ice Cream 3.8/5

A creative reinterpretation of bubur cha cha, the Taro Ice Cream was served with roselle jelly and house-made fermented rice wine. While I appreciated the concept, the fermented rice wine was a tad overpowering for my personal taste. A non-alcoholic version would have been a welcome alternative for those who prefer milder flavours.

Petite Fours 4.5/5

The meal concluded with a whimsical Petite Fours selection, inspired by childhood snacks and reimagined with sophistication.

Pong Piah-Inspired Waffle: A nostalgic caramel tamarind candy-infused treat that evoked fond memories of childhood.

Malaysian Dark Chocolate Bonbons: Infused with the warm spice of long peppers and the richness of rum and raisins, this decadent creation was a fitting end to the meal.

Quenino by Victor Liong offers an exquisite dining experience that masterfully blends contemporary Asian cuisine with playful creativity. Each dish tells a story, balancing tradition and innovation while celebrating the diverse flavours of the region. With its new menu, Quenino cements its place as a must-visit destination for food lovers seeking refined yet approachable dining in the heart of Singapore.

Note: This is an invited tasting.


Quenino by Victor Liong
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
Facebook
Instagram
Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]