Tanglin Cookhouse @ Tanglin Mall - All-New 90-Minute Nasi Lemak Buffet

Tanglin Cookhouse, known for its contemporary colonial cuisine, has recently launched a brand new Lemak & Co. à la carte Nasi Lemak Buffet. This 90-minute experience offers unlimited servings of 15 classic local nasi lemak dishes, spanning appetisers, mains, and desserts.

Emping Chips with Sambal Belacan

We began with Emping Chips with Sambal Belacan. The crisp belingo crackers, with their subtle bitterness, proved to be the perfect vehicle for the piquant housemade sambal.

Chicken Satay with Peanut Sauce & Condiments 3.8/5

Next came the Chicken Satay with Peanut Sauce & Condiments. While the chicken was well-marinated and tender, it lacked the defining smoky char typically associated with satay. The peanut sauce was decent, though I personally prefer a more savoury profile.

White Rojak Quinoa Salad 4.2/5

The White Rojak Quinoa Salad was my favourite appetiser. Its refreshing mix of jicama, cucumber, and quinoa, tossed in a fragrant ginger flower dressing, made it an excellent palate cleanser and a welcome contrast to the richer dishes.

Ayam Goreng Berempah 4.2/5

For mains, the Ayam Goreng Berempah featured succulent spice-rubbed fried chicken topped with moreish rempah crumbs.

Braised Beef Rendang 3/5

The Braised Beef Rendang, made with slow-braised beef cheek infused with coconut, galangal, and spices, was somewhat disappointing. Some pieces were tender and delicious, while others leaned dry. The gravy also came across slightly too sweet.

Sambal Barramundi with Cincalok 4.5/5

The Sambal Barramundi with Cincalok was my favourite. The pan-seared fish was moist and flaky, crowned with salty fermented shrimp that beautifully enhanced the fish’s natural sweetness.

Turmeric Coconut Rice 5/5

The true highlight of the buffet, however, was the Turmeric Coconut Rice. This basmati coconut rice, infused with turmeric, was delightfully fluffy and aromatic. Honestly, even when paired simply with a fried egg, sambal chilli, and peanuts, it was satisfying enough to stand on its own.

Yam “Orh Nee” 4.2/5

To round off the meal, the Heritage Gula Melaka Sago Pudding offered a light and refreshing finish, with fragrant palm sugar and coconut. For something more indulgent, the warm Yam “Orh Nee” with Candied Ginkgo Nuts stood out. Unlike some versions that can be overly oily, this one was thoughtfully balanced and well executed.

Lemak & Co. is available all day, Monday to Wednesday, at $29.90++ per pax (min. 2 pax, with one drink per person), from 11am onwards.

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.


Tanglin Cookhouse
Tanglin Mall
163 Tanglin Road
#01-106
Singapore 247933
Tel: +65 6235 9382
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 9am – 10pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight down Grange Road. Walk to the destination. Journey time is about 3 minutes. [Map]

Quenino @ Artyzen Singapore - Launches A New La Carte Menu

It was a pleasure to return to Quenino at Artyzen Hotel, which has just been recognised as a MICHELIN-selected restaurant. Guided by Melbourne-based Chef Victor Liong and led by Chef Su of Indian-Chinese heritage, Quenino offers a richly layered, multicultural dining experience with a strong Asian focus. We were there to enjoy the latest iteration of their menu. We were pleased to find out that in addition to their Discovery Menu ($200++ per guest), Quenino has also introduced an à la carte menu, giving diners the freedom to curate their own experience.

Quenino Prelude- Tamarillo Tart 4/5

The first bite of the Quenino Prelude is the Tamarillo Tart, where a crisp tartlet is topped with tamarillos from the Cameron Highlands, paired with rasam gel, balonglong and chilli caviar. I liked that they showed us the actual Tamarillo fruit to smell and touch!

Quenino Prelude- Spiced Yam Dumpling 4.2/5

The second bite is a Spiced Yam Dumpling, drawing inspiration from both Indian vadai and Chinese dim sum wu kok. Encased within its crisp, golden shell is a savoury filling of prawns and poached oysters, enhanced with oyster kijap.

Octopus 4/5

Next came a beautifully plated salad starring Australian Octopus, loosely inspired by Sotong Kangkong. Instead of kangkong, however, the dish features a medley of locally sourced herbs and flowers such as pea tendrils and sweet potato leaves. It is finished with sweet soy sauce espuma, tempeh cream, green mango and Jicama terrine, crispy fish snacks, and macadamia nuts, giving us a playful, textural dish that is both vibrant and intriguing.

Indonesian Mud Crab 4.5/5

The next course of Indonesian Mud Crab was one of my favourites of the evening, a bold and flavourful take on both the hairy crab and the local classic white pepper crab. On top of the egg white custard is rich mud crab and roe, turmeric white peppercorn sauce, fragrant deep-fried shallots, puffed grains, and a savoury touch of cured egg yolk.

Amur Caviar 4.2/5

For something more indulgent, you can opt for the Amur Caviar (supplement +20), sourced from Yunnan, China. It’s elegantly served on a silky bed of dragon chive custard, with scallop mousse, razor clams, and a touch of fermented chilli. A luxurious dish for true caviar lovers, but personally, I found the Indonesian Mud Crab course more memorable.

Green Lip Abalone 4.8/5

The Green Lip Abalone resembles a piece of Yong Tau Foo, but with a creative twist. Instead of stuffed beancurd, the abalone is filled with prawn and green chilli, then delicately wrapped in veiled bamboo fungus. It's served with a rich brown butter sauce infused with Chinese Angelica herbs. A fusion dish where East meets West, executed flawlessly.

Peach and Young Gingerflower Popsicle 4.2/5

As a palette cleanser, we were served a Peach and Young Ginger Flower Popsicle topped with cured and candied peach, edible flowers, and served on a dish of dry ice. It was a light and sweet floral interlude that was both visually pleasing and refreshing.

Stone Axe M9 Wagyu Striploin 5/5

Every dish had been delicious thus far, but the highlight for me was this Stone Axe M9 Wagyu presented with Variations of Garlic. The Stone Axe M9 Wagyu Striploin was juicy, tender, and delightfully marbled, but what truly made the dish outstanding and unique was the imaginative presentation of garlic in five distinct forms. There was jungle garlic dust, a tangy pickled garlic sprout salad, airy black garlic foam, and Quenino’s house green garlic chilli sauce, playfully presented in a fast-food-style packet.

Adding a local touch, the dish also came with a warm pink garlic broth inspired by Bak Kut Teh, the beloved herbal pork rib soup. A very clever celebration of garlic that complemented the Wagyu beautifully and gave guests a lot of personal choice as to how to best enjoy their beef.

“Fried Rice" 4.8/5

Another standout on their menu is the “Fried Rice”, a creative reinterpretation inspired by three Southeast Asian rice dishes: Fried Rice, Mui Fan, and Nasi Ulam. Guests are presented with condiments carefully arranged in a ring. There is ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprouts, cucamelon, spring onions, coriander, garlic sesame crumbs and fried moringa leaf. The rice is then ladled into the centre, inviting guests to sample each condiment with the rice individually, before mixing it all up to enjoy.

Green Chilli Ice Cream 4.2/5

The Green Chilli Ice Cream dessert draws inspiration from Chef Su’s Chinese New Year traditions and the familiar ingredients she often finds at home during the festive season. It features pineapple, almonds, and bakkwa, while the ice cream delivers an extra creamy texture due to the inclusion of yoghurt and cheese.

Petit Fours and Mignardise 4/5

The Petit Fours and Mignardise showcase the effort put into the curation of the menu, right down to the very last bite. First, we have a crispy waffle infused with black sesame and sea salt, drizzled with fragrant shallot oil. Then, there is a tartlet inspired by Minjiang kueh, but featuring corn, peanut and salted egg yolk instead. On a bed of edible cocoa, we also had Kumquat and Sour Plum Sweets, as well as Bittersweet Chocolate Bonbons filled with rich black sesame paste, crafted in collaboration with Singaporean pastry chef Janice Wong.

As with my first visit to Quenino, the food remains unique and deeply flavourful, thoughtfully crafted with a deep respect for local ingredients and familiar tastes. The elegant ambience makes it an ideal setting for a special occasion, and with the introduction of their à la carte menu, there’s now even more reason to consider Quenino for your next night out.

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.


Quenino
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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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]

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
Facebook
Instagram
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]