Synthesis (食拿酒稳) @ Suntec City - An Inventive Dining Experience Inspired by Traditional Chinese Medicine

Blending the wisdom of Traditional Chinese Medicine (TCM) with modern culinary creativity, Synthesis offers a refreshing take on Asian fusion cuisine. Crowned Best Fusion Restaurant 2026, the restaurant takes familiar Asian flavours and reimagines them through inventive combinations, playful presentations and TCM-inspired elements.

The experience begins before you even step inside, with an eye-catching storefront reminiscent of a traditional Chinese medical hall, complete with shelves of herbs and ingredients. Interestingly, you can even pick up TCM-inspired gelato here! Beyond the intriguing facade lies a stylish restaurant and bar where traditional influences meet contemporary dining.

Fish Tartare Pani Puri 4/5

Inspired by the popular Indian street snack, Synthesis' Fish Tartare Pani Puri ($20 for 3 pcs) features Atlantic salmon, ahi tuna, tamarind curry crème, caviar, and curry leaf. The bite-sized creation brings together delicate seafood flavours with a subtle tanginess from the tamarind curry crème. Light and refreshing, it makes a lovely starter to kick off the meal, especially when paired with drinks.

Crispy Black Pepper Crab Popiah 5/5

A definite showstopper and one of my favourites of the evening, the Crispy Black Pepper Crab Popiah ($26 for 2 pcs) is a must-order! The popiah skin was beautifully crisp without being greasy, encasing generous fresh crab meat.

What made the dish even more memorable was the accompanying black pepper mousse, presented in an adorable crab-shaped dish. Solidified with dry ice, the mousse had an almost gelato-like texture, adding an unexpected, playful twist to the familiar black pepper crab flavours. I enjoyed it so much that I could easily eat the mousse on its own!

Binchotan-Grilled River Prawn 4/5

Topped with ikura and drizzled with a herbal beurre blanc, the Binchotan-Grilled River Prawn ($28 for 3 pcs) featured plump, fresh prawns complemented by a delicate, lightly flavoured sauce. While the seafood itself was enjoyable, I would have preferred a more pronounced smoky char from the binchotan grilling to add depth. The herbal beurre blanc was also relatively light on the palate, making it a more delicate offering than some of the bolder dishes we tried.

Truffle Carbonara “Suan Pan Zi” 5/5

Another standout of the evening was the Truffle Carbonara “Suan Pan Zi” ($28), a creative interpretation of the traditional Hakka yam abacus seeds. The homemade yam abacus seeds were coated in a rich, creamy black truffle sauce and topped with crispy burdock root for an added textural contrast.

The black truffle cream sauce was absolutely delicious and incredibly addictive, and it complemented the chewy texture of the yam abacus seeds beautifully. As much as I loved it, I would recommend ordering this to share, as the sauce's richness can get a little heavy after a while. Nevertheless, this is definitely one dish I would return for!

Sakura Chicken Poached Rice 4.2/5

Moving on to the mains, we tried the Sakura Chicken Poached Rice ($30 for regular, $44 for large), served in a collagen-rich 'Liu Wei' broth with dried scallops. The broth carried a comforting herbal flavour, complemented by tender pieces of chicken.

I particularly enjoyed the addition of puffed rice and egg floss, which added a delightful textural contrast to the otherwise soothing dish. Comforting and nourishing, this was a lovely way to balance out some of the richer dishes earlier in the meal.

Sereni-tea 3.8/5

We also tried the Sereni-tea ($24), the only hot cocktail on the menu. Combining ginseng gin, whiskey, honey date syrup and ginseng tea, this was an interesting departure from the usual chilled cocktails. The distinctive ginseng flavour takes centre stage, giving the drink a herbal character that stays true to the restaurant's TCM-inspired concept. If you enjoy the earthy, bittersweet notes of ginseng and have never tried a hot cocktail before, this is one worth considering.

Purple Qi 3.8/5

A visit to Synthesis wouldn't be complete without trying its intriguing selection of TCM-inspired cocktails. We started with the Purple Qi ($22), a visually captivating concoction featuring blue pea-infused tequila, vodka, passionfruit, Super Lime Juice and goji berry purée.

Served with a theatrical presentation, the vibrant purple cocktail certainly made an impression even before the first sip. With its unusual combination of ingredients and eye-catching presentation, it is a fun choice for those looking to explore something a little different from the usual cocktail offerings.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Synthesis (食拿酒稳)
Suntec City
Tower 4
3 Temasek Boulevard
#01-643
Singapore 038983
Tel: +65 9727 4649
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 2pm, 4pm - 1030pm

Direction:
1) Alight at Promenade MRT Station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - Unveils Refreshed Cantonese Menus with New Chef's Signature Set

Award-winning Cantonese restaurant Hai Tien Lo at Pan Pacific Singapore welcomes diners to explore its newly refreshed Set, À La Carte and Dim Sum menus. Helmed by Executive Chinese Chef Edden Yap and his culinary team, the refreshed offerings showcase the artistry of Cantonese cuisine, bringing together time-honoured cooking techniques, premium ingredients and contemporary interpretations alongside the restaurant's signature favourites.

For my visit, I tried the Hai Tien Lo Chef's Signature Menu ($238++ per person), a six-course dining experience with a minimum of two diners. The menu features a thoughtfully curated selection of seafood, premium meats and comforting Cantonese creations, offering a progression of flavours and textures throughout the meal.

Appetiser 4.5/5

We started with a trio of appetisers, each offering a different flavour profile and texture. The Sliced Crispy Barbecued Suckling Pig topped with Caviar delivered a satisfying crunch, with crisp skin and tender meat underneath, elevated by the caviar's delicate brininess. The Poached Cuttlefish with Garlic Chilli Sauce was refreshing and pleasantly chewy, with the garlic chilli sauce providing a punch of savoury heat. Rounding off the trio was the Chilled Cherry Tomato Marinated in Plum Jelly, which offered a refreshing sweet-tangy note to cleanse the palate. A lovely assortment of bite-sized starters to set the tone for the meal.

Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup 5/5

The next course was a comforting bowl of Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup, accompanied by abalone, sea whelk and dried scallop. Slowly double-boiled to extract the ingredients' essence, the broth was clear yet deeply flavourful, with a natural sweetness from the seafood. The Yunnan wild yellow mushrooms contributed an earthy aroma and depth to the soup, while the fish maw added a pleasant gelatinous texture. The abalone, sea whelk and dried scallop further enriched the overall flavour, making this a nourishing and elegant bowl of soup. This was easily one of my favourite courses of the evening.

Steamed Sea Perch Fillet 4.5/5

For the seafood course, we had Steamed Sea Perch Fillet with Aged Tangerine Peel and Teochew Aged Preserved Radish in Black Bean and Garlic Sauce. The sea perch was steamed just right, retaining its natural sweetness and delicate, flaky texture. The combination of aged tangerine peel and Teochew aged preserved radish brought an interesting interplay of citrusy fragrance, sweetness and savoury umami. Meanwhile, the black bean and garlic sauce added another layer of robustness, complementing the fish without overpowering its delicate flavour. A well-executed dish that showcased the beauty of Cantonese steaming.

Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce 5/5

The indulgence continued with the Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce. A familiar flavour profile that Singaporeans would appreciate, the dish pays homage to the local love for white pepper seafood dishes. The lobster meat was succulent and bouncy, coated in a creamy white pepper sauce that delivered a fragrant peppery warmth. Rich, aromatic, and full of flavour, the sauce complemented the lobster's natural sweetness beautifully. I particularly enjoyed how the white pepper provided a gentle, lingering heat, making this one of the menu's highlights.

Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime 4.2/5

Next was the Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime. The spare ribs were deep-fried until golden, with crisp edges giving way to juicy and tender pork. The creamy sauce added a luscious coating, while the shredded lime introduced a refreshing citrus fragrance that helped balance the richness. It was an enjoyable combination of crispiness, savouriness and creaminess, with the citrus notes providing a pleasant lift.

Stewed Inaniwa Udon with Sea Cucumber, Minced Pork, Preserved Vegetable 4.5/5

For the final savoury course, we had Stewed Inaniwa Udon with Sea Cucumber, Minced Pork and Preserved Vegetables. The Japanese Inaniwa udon, known for its fine, silky strands, was an interesting choice in this Cantonese-inspired preparation. The noodles were well coated in the savoury broth, with sea cucumber and minced pork adding contrasting textures and flavours. The preserved vegetables brought a gentle tanginess and savoury depth, cutting through the richness of the earlier courses. It was a comforting noodle dish that provided a satisfying finish to the savoury progression.

Chilled Cream of Avocado with Lotus Flower Pudding 4.5/5

To round off the meal, dessert was Chilled Cream of Avocado with Lotus Flower Pudding. The chilled avocado cream was smooth and refreshing, offering a mild natural sweetness and creamy texture. Paired with the lotus flower pudding and seasonal fruits, each spoonful brought together different textures and fruity notes. A light and cooling dessert that provided a refreshing contrast after the rich and indulgent savoury courses.

Overall, the Hai Tien Lo Chef's Signature Menu presents a well-rounded showcase of Cantonese cooking, balancing traditional flavours with contemporary touches. The refreshed menus also offer diners more reasons to revisit Hai Tien Lo, whether for a celebratory Chinese dinner, a business meal or a gathering with family and friends. For those looking to experience refined Cantonese cuisine in an elegant hotel setting, Hai Tien Lo at Pan Pacific Singapore is worth considering. Beyond the Chef's Signature Menu, diners can also explore its refreshed à la carte and dim sum selections.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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

Kai Garden @ Marina Square - FREE Signature Peking Duck with $288 Spend

I was back at Kai Garden at Marina Square with my foodie friends for dinner recently, and this time I took the opportunity to check out some of its ongoing promotions. The one that caught our attention was the Peking Duck Promotion; diners can get a FREE Signature Whole Peking Duck (U.P. $128) with a minimum spend of $288 on a single receipt. If you enjoy a good Peking Duck feast, this promotion is worth considering, especially when dining with friends or family.

Signature Crispy Peking Duck 4.5/5

The Signature Crispy Peking Duck ($128++) is one of my favourites in Singapore, featuring beautifully crisp skin and succulent duck meat. What sets it apart is the selection of five colourful wraps – Original, Pumpkin, Spinach, Bamboo Charcoal and Beetroot – paired with five dipping sauces: Traditional, Black Pepper, Sesame, Seafood and Special Mixed, allowing diners to customise each bite.

The highlight is undoubtedly the crispy skin, which delivers that satisfying crackle while retaining its rich flavour. Wrapped together with the accompanying condiments and your preferred sauce, each bite offers a balance of crispiness, savouriness and fragrance. I like having the flexibility to mix and match the wraps and sauces, creating different combinations throughout the meal.

Beyond the crispy skin, I particularly enjoy the remaining duck meat, which is chopped into pieces after the skin is shaved off. The meat is succulent and flavourful, making it just as enjoyable as the skin wrapped with the accompanying condiments. Note that you need to pre-order the Peking Duck to enjoy the promotion.

Baked BBQ Honey Pork Pastry 4.2/5

The Baked BBQ Honey Pork Pastry ($9.80) was another highlight and one of the better versions I have tried. The pastry features a rich, buttery crust with delicate, flaky layers that break apart beautifully with each bite. The exterior is tender rather than overly hard, yet sturdy enough to hold the generous filling.

Inside, the barbecue pork filling strikes a pleasing balance between sweet and savoury. The honey glaze adds fragrant sweetness without becoming cloying, while the generous portion of tender, moist barbecue pork makes every bite satisfying. The contrast between the flaky pastry and the juicy filling makes this a dim sum item I would happily order again.

Fish Maw Soup in Stone Pot 4.5/5

The Fish Maw Soup in Stone Pot is another signature offering at Kai Garden. Served bubbling hot in a preheated stone pot, the soup arrives with an enticing aroma and stays warm throughout the meal. The broth is thick and velvety, with a rich, savoury depth that suggests hours of slow simmering. Its gelatinous texture gives it a luxurious mouthfeel, while the fish maw is thick, plump, and spongy, soaking up the broth's flavours beautifully.

The soup comes with a crispy deep-fried dough stick on the side. I like dipping it directly into the hot broth, allowing the crunchy exterior to absorb the savoury soup. As it softens, the dough stick takes on the rich flavours while providing a contrasting texture to the smooth broth and tender fish maw. It is a comforting dish that is particularly enjoyable to share at the table.

Braised Radish with Fish Maw and Shark's Fin 4.8/5

Another premium Cantonese offering is the Braised Radish with Fish Maw and Shark's Fin. The dish centres on a deeply savoury superior broth. The broth is rich and aromatic, with a golden hue that reflects its concentrated flavour. The radish is particularly enjoyable, braised until tender enough to absorb the broth's essence. Rather than retaining a sharp, raw radish flavour, the chunks soften and become juicy, releasing the savoury broth with every bite. The fish maw adds a pleasingly gelatinous texture, while the delicate strands of shark's fin contribute to the dish's luxurious presentation. Together, the ingredients create a comforting Cantonese-style braise that showcases the depth of flavour achieved through slow cooking.

Stir-Fried Asparagus, Gingko Nuts, Wild Fungus 4.2/5

After the richer dishes, the Stir-Fried Asparagus, Gingko Nuts and Wild Fungus ($24) provided a welcome change of pace. The asparagus was cooked to retain its vibrant green colour and crisp bite, allowing its natural sweetness to shine through. The gingko nuts added a mild, slightly bitter note, while the wild mushrooms brought an earthy flavour to the dish. Black fungus, with its distinctive crunchy, slightly gelatinous texture, added another layer of contrast. Lightly seasoned and not overly heavy, this vegetable dish offered a refreshing balance to the table's more indulgent offerings. I appreciated the ingredients' freshness and crunch, making it a good accompaniment to the Peking Duck and braised dishes.

Signature Fried Rice 4.2/5

We rounded off the meal with the Signature Fried Rice, a familiar staple that is easy to overlook but can make a difference to the overall dining experience. The rice grains were well separated, with a texture that was moist on the inside yet relatively dry on the outside. It was not greasy, letting the rice flavours come through without feeling too heavy after the preceding dishes. What made the fried rice more interesting was the addition of rice crackers on top. These introduced a light, crispy crunch that contrasted nicely with the soft rice grains, adding texture to every spoonful. It was a satisfying way to round off our dinner.

With the Peking Duck Promotion offering a complimentary Signature Whole Peking Duck (U.P. $128) when diners spend $288 in a single receipt, it is a good opportunity for those planning a gathering over a Cantonese feast. Just remember to pre-order the Peking Duck and check the promotion's terms and conditions when making your reservation. Kai Garden at Marina Square remains a great option when you are looking for Cantonese cuisine with signature dishes to share over a meal with friends and family.

Note: This is an invited tasting.


Kai Garden
Marina Square
6 Raffles Boulevard
#03-128A/128B
Singapore 039594
Tel: +65 62504826
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun: 11am - 4pm, 6pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B, C, or D. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Edge @ Pan Pacific Singapore - “The Cocoa Connection”, An Exclusive Chocolate-themed Buffet, Exploring Chocolate Across Cultures and Cuisines

Edge at Pan Pacific Singapore has partnered with leading gourmet food supplier Classic Fine Foods to present “The Cocoa Connection”, an exclusive chocolate-themed buffet. Available now through 8 November 2026, this limited-time dinner experience brings together Executive Chef Andy Oh and Executive Pastry Chef Edina Si from Pan Pacific Singapore, alongside Classic Fine Foods’ Executive Chef José Luis Del Amo. Exploring chocolate through their respective diverse culinary lenses, the buffet offers a lineup of unique and tantalising expressions of chocolate across both sweet and savoury creations.

I found the Grand Carving Theatre to showcase some of the best chemistry between cocoa and red meat. Oven-roasted Leg of Lamb with Cocoa Spice Rub, Slow-roasted Rib Eye and House-smoked Crispy Pork Belly are served with Cocoa-infused Rosemary Jus. The jus, with its accentuated dark undertones, was a fitting match for the meats, particularly the lamb and beef.

Over at the Chef’s Signature Creation counter, Charcoal-grilled Chocolate-fed Wagyu Beef comes with Caramelised Onion and Dark Chocolate Jus, further accentuating the rich, beefy notes of the buttery wagyu.

The International Delights selection features Braised Pork Rib with Dark Cocoa and Coffee Glaze, which reminded me of the coffee-glazed pork ribs commonly found at zi char stalls. Truffle and Wild Mushroom Ragout Pasta with 75% Dark Chocolate Shavings was an interesting combination, although I found the cocoa element less essential to the dish.

The buffet spread’s key draw was undoubtedly the dessert selection, with an array of chocolate creations adorned with cacao beans. At its purest, the buffet offered a luxurious Weiss Chocolate Tasting Flight, followed by Assorted Chocolate Pralines that surprised me with their velvety fillings.

We also tried Chef José’s speciality desserts, including the Chocolate Vanilla Caramel Cake and the visually attractive Gianduja Yuzu Petit Four, which contrasts rich hazelnut chocolate with bright citrus notes.

Chef Edina’s creations showcased different cocoa profiles. The Chocolate Tart with Kumquat uses Kacinkoa 85%, pairing its deep, bitter notes with the fruit’s tartness, while the French Chocolate Mousse uses Mahoe 76%. Don’t miss Edge’s Signature Hazelnut Royaltine, where creamy Mahoe Milk Chocolate 43% meets a satisfying hazelnut crunch.

For something more comforting, the Chocolate Bread and Butter Pudding uses Tevenn 38%, offering a softer, sweeter profile. One of my favourites was the Blackout Cake, with its dense texture and intense chocolatey character. The staple Chocolate Fountain with Assorted Condiments was also a mainstay, rounding off an indulgent dessert selection.

“The Cocoa Connection” offers an extensive selection of chocolate-inspired sweet and savoury creations, making it a haven for chocolate aficionados.

‘The Cocoa Connection’ at Edge
1 October to 8 November 2026, available daily.
Weekday Dinner: Mondays to Thursdays, from 6pm to 10pm, $108++ per adult, $54++ per child (6 to 12 years old)
Weekend Dinner: Fridays to Sundays, from 6pm to 10pm, $118++ per adult, $59++ per child (6 to 12 years old)
All buffet prices are inclusive of free-flow soft drinks.

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.


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

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