Revolution Wine Bistro @ Henderson Industrial Park - New Food-Forward Dining Destination by The Team Behind Defunct RVLT

From the team behind the now-closed RVLT, Revolution at Henderson Road is a brand-new restaurant that has redefined itself as a food-forward dining destination, shedding its old wine bar image. The cosy space is designed in collaboration with iconic Danish design house Fritz Hansen. It is furnished entirely with pieces from their design heritage, lending an understated yet elegant and cosy atmosphere.

Chicken Nuggets with Tomato Sriracha 4.5/5

At lunch, the menu leans towards simple, comforting fare — shareable starters, locally inspired pastas, and hearty mains. A must-try from the sharing plates is the Chicken Nuggets with Tomato Sriracha ($20), a highly requested favourite carried over from its previous spot. These are far from your usual fast-food nuggets. Made from a golden ratio of 80% chicken thigh and breast to 20% soft bones, they were tender and succulent, with a contrasting crispy crust. The crunchy, soft-bone bits buried within elevated the textural enjoyment. And what made these morsels even more addictive was the in-house Tomato Sriracha dip, crafted with 3-day fermented tomatoes, which imparted a fruity-sweet, vinegary tartness and a punch of heat, making it an excellent palate awakener.

Homemade Sourdough with Whipped Seaweed Butter 4.5/5

The Homemade Sourdough with Whipped Seaweed Butter ($8) was pleasing, featuring a well-made sourdough that struck a delicate balance of tang, nuttiness, and structure, with a crusty exterior and a chewy interior that paired beautifully with the umami-rich butter.

Hua Diao White Clams Linguine 4.5/5

Revolution also offers a Set Lunch ($28.80) comprising a salad, a choice of pasta, and a drink (iced tea, lemonade, or coffee). I tried both the Hua Diao White Clams Linguine ($19.80) and the Chicken Rendang Homemade Ravioli ($19.80). The linguine had an intoxicating aroma of Hua Diao wine, with a buttery, garlicky sauce that coated the al dente pasta and large, meaty clams.

Chicken Rendang Homemade Ravioli 2/5

The ravioli, however, paled in comparison. The pasta dough was a bit thick, and the minced chicken filling made only a slight impact. While the rendang gravy was bold and aromatic, textured with seasoned breadcrumbs, a simpler execution, such as egg pasta with shredded chicken, could have been more successful in conveying the idea.

Kale Salad 4/5

Among the salads, the Kale Salad was delightful, featuring crisp, fried kale paired with fresh leaves, avocado chunks, and tomatoes.

Crystal Sensu Fan 5/5

Chicken Skin Stroopwafel 5/5

Dinner service features a five-course tasting menu ($98++), and I tried a couple of the courses. The starters showcase a Trio of Snacks, starting with Crystal Sensu Fan, topped with Lobster Roe Bavarois and Caviar, which was incredibly delicate yet deeply umami. The Chicken Skin Stroopwafel with Drunken Foie Gras and Rose Wine Jelly offered a playful contrast of crisp chicken skin waffle and unctuous foie gras terrine, with the jelly cutting through the richness.

Mala Taco 4.5/5

In the same vein, the Mala Taco, filled with luscious negitoro and topped with tomato jelly, featured a sesame and hazelnut-infused tuile that delivered a layered sweet-savoury nuttiness and mala warmth without overwhelming the negitoro. In contrast, the tomato jelly balanced the richness of the bite.

Mussels Cheong Fun 4.5/5

Another course I tried was the brilliantly executed Mussels Cheong Fun. The soft, tender cheong fun acted like a delicate veil, concealing a surprise of aromatic moules marinières beneath — sweet-savoury with a touch of brininess, brightened by vibrant acidity and a drizzle of scallion oil that added gentle herbaceous notes. Paired with a Jerusalem artichoke purée, the mild, earthy base absorbed the sauce beautifully, making for a deeply satisfying bite.

Pandan Madeleines 4/5

Rounding off the meal, the petite Pandan Madeleines ($12) were delightful, with a lingering buttery flavour in every bite.

Photos and words by Si An. A lady who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Revolution
Henderson Industrial Park
211 Henderson Road
#01-05
Singapore 159552
Tel: +65 8955 8168
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Website
Nearest MRT: Redhill (EW Line), Telok Blangah (CC Line)

Opening Hours:
Mon-Wed: 11am - 3pm
Thu-Sat: 11am - 3pm, 6pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Bailey & Patch Pet Cafe @ Enabling Village - A Pet Cafe, Pet Grooming Centre, and Training Ground for Special Needs and Disabilities

Bailey & Patch Pet Cafe is more than just a café tucked away in a cosy corner. It's a meaningful initiative that blends heart, hospitality, and hearty fare. As Singapore's first pet café and grooming centre that also serves as a training ground for individuals with special needs and disabilities, the space is as inclusive as it is inviting. Diners can expect a menu of affordable, comforting Asian favourites, with mains starting from $7.80 and appetisers from $3.80. Best of all, your furry companions are welcome to join, with fresh pet food available on-site.

Fried Prawn Paste Chicken Wings 4/5

The Fried Prawn Paste Chicken Wings ($6.80 for 5pc) are a crowd-pleaser. Deep-fried to a perfect golden crisp, each wing packs a punch of umami-rich prawn paste flavour. Comparable to the standard you'd expect at a solid zi char stall, they're delightfully addictive and well-executed.

Nasi Lemak with Ayam Berempah 3.8/5

A solid choice for those craving the familiar, the Nasi Lemak with Ayam Berempah ($10.80) comes with all the essentials comprising fragrant coconut rice, crunchy ikan bilis, peanuts, a fried egg, and most importantly, a piece of spiced, tender ayam berempah that delivers on both aroma and flavour. The menu allows customisation with other protein options such as curry chicken, karaage, pork chop, luncheon meat, or tempura prawn, catering to every palate.

Fried Rice with Black Pepper Roasted Chicken 4/5

The Fried Rice with Black Pepper Roasted Chicken ($11.80) hits the mark for a simple yet satisfying meal. The roasted chicken is tender, nicely seasoned, and pairs well with the egg fried rice. Like the nasi lemak, diners have the flexibility to swap proteins, from salted egg karaage to prawns or mushrooms, making it a customisable comfort dish.

Tornado Egg Rice with Mushroom Treasure 3.8/5

The Tornado Egg Rice with Mushroom Treasure ($8.80) features fluffy rice blanketed by a soft, ribbon-like omelette. Its earthy mushroom sauce seeps into every bite, creating a savoury and creamy finish. Again, you can pick your preferred protein, which adds to the dish's appeal for return visits.

Claypot Sesame Oil Chicken 4/5

A standout on the menu, the Claypot Sesame Oil Chicken ($12.80) is bold and aromatic. The rich sauce is infused with sesame oil, coating tender chunks of chicken that absorb all that savoury goodness. Served bubbling in a claypot, it's a dish best enjoyed hot and steaming.

Golden Seafood Soup 4.2/5

Looking for something comforting? The Golden Seafood Soup ($11.80) delivers. A medley of seafood ingredients is served in a robust, savoury broth that's hearty and full of flavour, perfect for a rainy day or when you just need a bowl of slurping satisfaction.

Signature Mee Goreng 4/5

The Signature Mee Goreng ($8.80) is another winning dish. Wok-fried to perfection, the springy noodles are coated in a sweet, tangy sauce that clings to every strand. A runny egg is tossed in at the end, giving the dish an extra layer of richness and depth.

Bailey & Patch is more than just a café. It's a heart-led haven where people and pets dine together in a warm, inclusive environment. The menu doesn't try to be fancy but delivers well-executed, nostalgic flavours at accessible prices. Whether you're popping by with your pup for a casual meal or supporting the café's meaningful mission, it's definitely worth a visit.

Note: This is an invited tasting.


Bailey & Patch Pet Cafe
Enabling Village
20 Lengkok Bahru
#01-17
Singapore 159053
Tel: +65 8087 6692
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Redhill MRT station. Take Exit A. Cross the road and cut through the housing estate to Redhill Road. At Redhill road, cross the road and walk to destination. Journey time about 6 minutes.[Map]

Ang Leong Huat Collaborates with Zi Yean Restaurant in Celebration of its 100th Anniversary

2025 marks the 100th year of legacy for Ang Leong Huat, a family-owned, Singapore-born Chinese wine importer and distributor specializing in high-quality Chinese liquors. Now into its fourth generation, Ang Leong Huat celebrates this remarkable milestone with exciting dining events, including a collaboration with heritage Zi Yean Restaurant from 27 February to 16 March 2025 and a masterclass-cum-wine pairing dinner on 13 March 2025, hosted at Yan's Dining Fine Shanghai Cuisine.

At Zi Yean Restaurant, a heritage restaurant located at Lengkok Bahru, a time-limited à la carte menu highlights the unique role of one of Ang Leong Huat's key products — Plum Blossom Hua Tiao Chiew. Curated by Chef Fok Wong Tin, the chef-owner of Zi Yean, this menu expertly incorporates the wine's distinctive flavours across a range of dishes.

Sautéed Prawns with Asparagus 4/5

We began with Sautéed Prawns with Asparagus ($12 per person). The plump prawns had a satisfying bite and were paired with crunchy asparagus. A dash of Plum Blossom Hua Tiao Chiew added at the end of the cooking process provided a subtle lift of aroma and flavour. Lightly seasoned and sautéed, the dish allowed the natural freshness of the ingredients to shine.

Hot Stone Fish Maw Superior Broth 4.5/5

Next came the Hot Stone Fish Maw Superior Broth ($25 per person), served in a heated stone bowl. The broth was intensely flavourful, enriched with generous fish maw slices and dried scallops. The slight waft of Hua Tiao Chiew elevated the dish, adding a fragrant depth.

Oven-Baked Grouper Fillet 2/5

The Oven-Baked Grouper Fillet ($15 per person) followed, featuring tender fish baked with mushrooms and greens. A splash of Plum Blossom Hua Tiao Chiew at the end enhanced the natural sweetness. Unfortunately, the underside of the fish was slightly burned, resulting in a mild bitterness.

Lettuce-Wrapped Braised Dried Oyster 3.5/5

The Lettuce-Wrapped Braised Dried Oyster ($8 per piece) delivered umami-packed goodness, with the Hua Tiao Chiew boosting the perfectly braised oyster's savoury notes.

Crispy Fried Rice with Diced Abalone 4/5

Giving tradition a twist, the Crispy Fried Rice with Diced Abalone ($15 per person) offered a delightful contrast of textures. The rice, first fried to a crisp and then simmered with Plum Blossom Hua Tiao Chiew and tender diced abalone, resulted in a dish that was both chewy and moreish with each bite.

Hua Tiao Pork Ribs 3.5/5

The Hua Tiao Pork Ribs ($7 per person) was a crowd-pleaser. They were comfortingly sweet and savoury, and the addition of Hua Tiao Chiew rounded off the flavours, providing an aromatic finish.

Traditional Style Glutinous Rice Ball 3.8/5

Rounding off the meal was a classic Chinese dessert - Traditional Style Glutinous Rice Ball ($8 per pax). Each glutinous rice ball enveloped a cube of pian tang 片糖 and was served in a warm ginger soup made with Wentong Ginger. Guests may choose to add the Plum Blossom Hua Tiao Chiew to their desired amount. I love the kick of heat from the ginger, as well as the rustic flavours of the rice ball. Adding the wine made the dessert even more delectable and comforting.

I was also privileged to taste two distinct 'Huang Jiu' varieties. The Li Chun Hua Tiao Chiew is a mellower version, an eight-year vintage Shaoxing wine brewed in the renowned Shaoxing region of Zhejiang. After its fermentation, key ingredients such as wolfberries and longan pulps are added to the wine and infused for a period of time. Served chilled, it was pleasing with a subtle herbal sweetness, perfect as a dessert wine. The Calabash Hua Tiao Chiew is made with high-quality ingredients such as Jianhu water, glutinous rice and wheat. Aged for eight years, it had a deeper herbal note, which I also enjoyed very much. Best served at room temperature or warmed with sour plum, lemon or rock sugar.

In celebration of this centennial milestone, Ang Leong Huat also introduces a limited-edition bottle neck tag for its house brand, Plum Blossom Hua Tiao Chiew. Two ice cream flavours were also made in collaboration with High Bar Society — "Lady in Red," a hazelnut-based ice cream infused with the Nu Er Hong, and "Coco's Flush," a coconut and gula melaka-based ice cream infused with the Calabash Hua Tiao Chiew.

For more details on their upcoming collaborations, visit the website HERE.

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.


Ang Leong Huat
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Zi Yean Restaurant
56 Lengkok Bahru
#01-443
Singapore 150056
Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 8am - 930pm

Direction:
1) Alight at Redhill MRT station. Take Exit A. Cross the road and turn right. Walk down Tiong Bahru Road to Lengkok Bahru. Turn left onto Lengkok Bahru. Walk to destination. Journey time about 5 minutes. [Map]

Fu Hui Gen Tang (福慧根汤 ) @ Thye Hong Centre - Experience The Culinary Wellness Ritual Of Taiwan’s Famed 40-year-old Speciality Soup Restaurant

Fu Hui Gen Tang (福慧根汤 ), Taiwan's famed 40-year-old speciality soup restaurant, debuts in Singapore this February at Thye Hong Centre, bringing its renowned herbal wellness soup culture. Favoured by celebrities and politicians, its signature soup, crafted from 50 traditional Chinese medicinal herbs, is based on an imperial recipe from the Eastern Han Dynasty. Co-founded by Professor Wu, a renowned TCM practitioner, the restaurant marries ancient wisdom with modern refinement after years of research.

The soup follows the principles of five elements and five flavours, undergoing a meticulous "九蒸九晒" (nine steaming, nine sun-drying) process for optimal purity and balance. To fully experience its restorative effects, diners are advised to drink three bowls (600ml) of the soup before starting the rest of the meal. This allows the soup to enter the liver for detoxification, the spleen for nutrient absorption, and the kidneys for storage. Interestingly, the taste profile of each bowl changes depending on individual constitution, ranging from sweet, bitter, tingling, sour, to salty.

Fu Hui Gen Tang Chicken 5/5

The soup is available in three variations: Fu Hui Gen Tang Original, Chicken, and Mushroom. Diners can opt for an à la carte order or curated set menus, which pair the soup with a selection of complementary dishes. I tried the Individual Set Menu ($108 per person) featuring the Chicken variation, which had a deep herbaceous aroma but remained light and smooth on the palate. I was told the original variation delivers an even more intense herbal flavour. Drinking the soup might have a boozy effect on some individuals due to the accelerated blood circulation in the body. Back in Taiwan, diners will rest themselves on the tatami floor!

Black Fungus

Celtuce

After finishing the three bowls of soup, the meal began with two cold starters: Black Fungus with Vinegar and Celtuce with Preserved Snow Cabbage. The black fungus had a satisfying crunch, with a slight tanginess that whetted the appetite, while the celtuce offered a crisp texture and a subtle umami from the preserved snow cabbage.

White-braised Pig Trotter 3.8/5

Next came the White-braised Pig Trotter. Unlike the rich, heavily seasoned braised pork dishes, this version was much lighter in taste, almost reminiscent of Okinawan-style braised pig trotter. The clean flavours allowed the natural gelatinous texture of the pork to shine, though it could have been even more tender.

Vermicelli with Steamed Egg White 4.5/5

The final savoury dish was Vermicelli with Steamed Egg White. Japanese vermicelli is used for its texture and ability to absorb stocks. The soft, silky noodles soaked up the essence of the broth, harmonising perfectly with the delicate steamed egg white beneath.

Dessert was a serving of gelatinous White Fungus with Astragalus and Angelica. Lightly sweetened and infused with herbal depth, it was a soothing end to the meal, rounding out the experience with a lingering, aromatic finish.

Kindly Note: Fu Hui Gen Tang's soup is not recommended for individuals who have recently undergone major surgery, those with alcohol allergies, women in the early stages of pregnancy, and children under six years of age.

Note: This is an invited tasting.


Fu Hui Gen Tang
Thye Hong Industrial Centre
2 Leng Kee Road
#01-05/06
Singapore 159086
Tel: +65 8805 5400
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue - Sun: 12pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Verandah Rooftop Rotisserie @ Momentus Hotel Alexandra - Verandah Rooftop Rotisserie x Blue Smoke Four Hands Buffet Experience

Verandah Rooftop Rotisserie at Momentus Hotel Alexandra is elevating its buffet dining experience through a unique and limited-time collaboration with Blue Smoke, a local BBQ and smokehouse led by Executive Chef Ivan Yeo. Running from 1 to 31 July 2024, the weekend buffet dinner will feature an exquisite spread that highlights the best of both Momentus Hotel Alexandra’s Executive Chef Jeffrey Tan and the award-winning Executive Chef Ivan Yeo from Blue Smoke.

Smoked Garam Masala Beef Tomahawk

Among the many highlights of this buffet, the Smoked Garam Masala Beef Tomahawk was a rare treat. This dish features beef tomahawk marinated with garam masala, smoked for approximately an hour, and then grilled to a medium-rare finish.

Grilled Tamarind Barramundi

My personal favourite was the Grilled Tamarind Barramundi. Zested up with a thick tamarind paste, the fish was incredibly moist and tender. The smoky nuances combined with the tangy paste add a depth of flavor to the natural sweetness of the fish.

Charred Napa Cabbage

The Charred Napa Cabbage with Smoked Garlic Aioli, while flavorful, could benefit from more thorough cooking in the middle to ensure a consistent texture.

Grilled Australian Lamb Shoulder

Kombu Butter Tiger Prawns

The Grilled Australian Lamb Shoulder, seasoned impeccably with herbs and spices, had a pleasing flavor, though its texture leaned towards being slightly dry. Similarly, the Kombu Butter Tiger Prawns were flavorful but a bit dry.

Pork Belly Bulgogi

Balinese Chicken Wings

Pork Belly Bulgogi was another tantalizing dish, with a smoky-sweet caramelization on the surface that provided a satisfying bite. The Balinese Chicken Wings were also a crowd pleaser, thanks to their well-balanced seasoning and tender meat.

Green Lip Mussels

Smoked Wagyu Beef Brisket

In addition to the extensive buffet spread, there is a special tasting menu featuring five curated dishes, two of which are from Blue Smoke. The Green Lip Mussels stewed in Thai green curry and smoked lychee were particularly noteworthy, with a superb punchy green curry. The 20-hour Smoked Wagyu Beef Brisket, served in crispy pie tee cups, offered an unctuous mouthfeel with the contrast of crispy bites, making it a delightful indulgence.

Four Hands Buffet Experience: Verandah Rooftop Rotisserie x Blue Smoke
1 – 31 July 2024. Weekend Buffet Dinner Fri & Sat: 6:00pm – 10:00pm $98++ per adult, $42++ per child (6 – 11 years old).

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.


Verandah Rooftop Rotisserie
Momentus Hotel Alexandra
Level 7
323 Alexandra Road
Singapore 159972
Tel: +65 6828 8880
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Breakfast Buffet (Daily): 6:30am - 10:30am
A La Carte Lunch and Dinner (Daily): 12noon - 10:00pm
Semi-buffet Lunch (Daily): 12noon – 2:30pm
Weekday Semi-buffet Dinner (Sun to Thu): 6:00pm – 10:00pm
Weekend Buffet Dinner (Fri & Sat): 6:00pm – 10:00pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. . Journey time 10 minutes. [Map]