Ginger.Lily @ Hilton Singapore Orchard - Latest Botanical Afternoon Tea: From Root to Bloom

Nestled within Hilton Singapore Orchard, the serene tea lounge of Ginger.Lily offers a tranquil retreat amidst the bustle of Orchard Road. With its airy, conservatory-inspired interiors and lush botanical accents, it provides a lovely setting to savour their latest Botanical Afternoon Tea: From Root to Bloom, for an afternoon of elegant pastries, chit chat and warm brews.

Botanical Afternoon Tea: From Root to Bloom 4.2/5

This seasonal afternoon tea is presented by Executive Sous Chef Cindy Khoo in collaboration with premium French dairy brand Président Professionnel and Meilleur Ouvrier de France (MOF) chef-confectioner Gabriel Le Quang. Inspired by the journey "from root to bloom", the menu draws on nature's forms and flavours to create dishes that are both gorgeous and quietly inventive.

Guests enjoy free-flow coffee and an artisanal Pryce tea selection, a delightful opportunity to sample a variety of brews throughout the afternoon. And for a little extra charm, the tea experience comes with complimentary stickers featuring hand-drawn illustrations by local artist @pwendraws.

Bergamot Gougère

First, we were served a light bite of Bergamot Gougère, aromatic and delicate. The baked choux puff was airy, topped with a crisp Gruyère cheese crust and shaved cheese. An easy and enjoyable bite to start the afternoon.

Savouries tray

Next, a pretty silver 3-tiered stand of savouries arrived at the table. I enjoyed this course a lot, as the selection offered a refreshing departure from typical afternoon tea fare. I also appreciated that the bites were less bread-heavy than on their previous menu, making each piece light enough to leave room to savour the sweets that followed.

Cured Trout Crêpe

Delicate crêpes rolled into neat layers around Cured Trout, finished with a light shichimi cream. Popped this into my mouth, and it was gone in one bite.

Tartiflette Croquette with Curry Pearls

Inspired by the classic Alpine dish, this Croquette combines Reblochon cheese, Hokkaido potatoes, and caramelised bacon into a crisp golden ball. The filling is indulgent and hearty, while the Japanese curry pearls bring a subtle spice that cuts through the richness.

Fungi Gyoza

A highlight was the Fungi Gyoza, filled with locally farmed mushrooms and béchamel, where the earthy umami of the mushrooms was enhanced by the sauce's creamy richness.

Smoked Duck Chip

Dainty cubes of citrus-marinated smoked duck are paired with bright orange segments and a touch of yuzu, all balanced on a delicate rice paper chip. The crisp base contrasts with the tender duck, and the citrus adds freshness to the flavours.

Shrimp Toast

Marinated shrimp atop crisp, golden toast, finished with sriracha mayonnaise. Tiny lime pearls add bursts of tangy brightness, and together they make for a delicious toast. The prawn-to-toast ratio was very good.

Braised Wagyu Brûlée

Another highlight was the Wagyu puff pastry braised with Ginger. Lily's house-blend dark chocolate, an unexpected pairing that worked surprisingly well, the bittersweet chocolate adding depth to the buttery, flaky pastry and tender wagyu. This course is presented with a touch of theatre, prepared tableside with some flames.

Sweets resin case

The sweets were just so pretty, showcased in a clear resin case by Singapore social enterprise JOJOMAMA, adorned with colourful pressed dried flowers. Each cake inside resembled a miniature edible sculpture.

Top Tier: Matcha Swan, Rose & Olive Oil

The Matcha Swan caught my eye immediately. Shaped gracefully like a swan, it features airy matcha Chantilly, a crunchy pistachio praline, and fresh raspberries perched delicately on its back.

The Rose & Olive Oil cake had an interesting flavour combination. Fragrant rose is paired with lychee and raspberry compote. Crafted to resemble a pink rose, it is stunning, though the olive oil made it a slightly acquired taste.

Second Tier: Chocolate & Pomelo, Président's Cheesecake

I was pleased to have at least one chocolate dessert on the menu, and Chocolate & Pomelo offered just that. The tart is flaky filo dough, filled with chocolate cream, layered with tangy citrus gel and fresh pomelo. This was my favourite sweet of the afternoon.

Meanwhile, the Président's Cheesecake features a smooth pink-glazed exterior and showcases creamy Camembert, perfectly complemented by sweet-tart blueberry compote.

Third Tier: Pear & Shiso barquette, Japanese Strawberry & Dill

The Pear & Shiso barquette was fragrant with lemon curd, coconut cream barquette, fresh pear, and shiso, blending sweet, tart, and herbal notes in every bite that left me feeling pleasantly uplifted.

The Japanese Strawberry & Dill combines light citrus sponge with Japanese strawberry compote and dill pearls, though I found it a bit too sweet for my liking.

Bottom Tier: Scones

I was at this point getting a little too full to finish eating the scones at the table, and took home the Vanilla & Cranberry Seed Scones. They were delicious after being warmed up, and paired really well with the yuzu strawberry confit, citrus vanilla confit, and clotted cream.

An afternoon at Ginger.Lily is time well spent, with professional, friendly service and an afternoon tea that is charming to look at, and a pleasure to eat. For this particular menu, though, the savouries were the highlight for me, outshining the sweets. I left the tea lounge feeling refreshed and relaxed.

Time: 12pm to 5.30pm (last seating for walk-ins at 4.30pm) Please note each table is reserved for a two-hour seating.
Price: $65++ per diner, with coffee and tea served throughout
MOËT & CHANDON IMPÉRIAL BRUT CHAMPAGNE: additional $15 ++ for a glass or $65++ for a bottle

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.


Ginger.Lily
Hilton Singapore Orchard
Level 5
333 Orchard Road
Singapore 238867
Tel: +65 6831 6273
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 8am to 1am

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

MODU Samgyetang Specialty @ Mandarin Gallery - Launches New Nokdu (Mung Beans) Samgyetang

After my visit to MODU last year, I returned to try a new menu item — the Nokdu Samgyetang. It was pleasant to see that the restaurant still draws a long queue of diners eager to savour its comforting ginseng chicken soup. Just like our previous visit, we opted for the 2 Pax Set ($98), which includes an appetiser, a shareable dish, two choices of Samgyetang, and a shared dessert. The set offers a well-rounded sampling of MODU’s offerings while allowing diners to explore the variety of Samgyetang broths available.

HwangTaeChae 5/5

The meal began with HwangTaeChae, a savoury and crisp snack made from dried pollock strips. It reminded me of dried sole fish, but with a sweeter and more umami-laden profile. Light, crunchy and incredibly addictive, it was difficult to stop reaching for more even before the main dishes arrived.

Minari Pancake 4.2/5

For our shareable dish, we went with the Minari Pancake, a unique take on the classic Korean pajeon. The minari (Korean watercress) lends the pancake a bright, herbaceous note, while the addition of Bori shrimp enhances its umami depth. The pancake arrived with a crisp, golden exterior that added to the overall enjoyment, and dipping it into the accompanying special sauce further amplified the flavours.

Nokdu Samgyetang 4.2/5

MODU offers six variations of Samgyetang, and for our first choice, I decided on the Nokdu Samgyetang, a new flavour on the menu. This lighter and revitalising interpretation of Korea’s iconic ginseng chicken soup features mung beans (nokdu) simmered with traditional ingredients. The result is a cleaner, lighter herbal broth that still retains the nourishing qualities the dish is known for. The mung beans impart a gentle nuttiness and natural thickness to the soup, making it comforting yet not overly heavy — perfect for those seeking something wholesome and balanced.

Perilla Seed Samgyetang 4.5/5

We also tried the Perilla Seed Samgyetang, another distinctive variation that stood out for its rich, nutty depth. Ground perilla seeds enrich the broth with a creamy texture and aromatic fragrance that coats the palate beautifully. Compared to the Nokdu version, this felt more robust and hearty, with the perilla lending an earthy, slightly toasted flavour that pairs wonderfully with the tender chicken and herbal broth.

GotGam Mari 4/5

To wrap up the meal, we were served GotGam Mari, a dried persimmon stuffed with cream cheese and walnuts. The dehydration intensifies the persimmon’s natural sweetness, giving it a luscious, chewy texture. The creamy cheese filling adds a slightly tangy contrast, while the walnuts provide a pleasant crunch, rounding off the meal on a sweet and satisfying note.

Overall, the return visit to MODU reaffirmed why the restaurant continues to draw crowds for its comforting Korean ginseng chicken soup. The 2 Pax Set offers a satisfying and well-balanced way to experience the menu, from the addictive HwangTaeChae to the flavourful Minari Pancake. Among the Samgyetang selections, the Nokdu version impressed with its lighter, more wholesome profile, while the Perilla Seed Samgyetang delivered richer, nuttier depth for those who prefer a heartier broth. Rounded off with the delightful GotGam Mari dessert, the meal showcased MODU’s thoughtful approach to traditional flavours with distinctive variations. For anyone craving nourishing Korean comfort food, MODU remains a worthwhile destination.

Note: This is an invited tasting.


MODU Samgyetang Specialty
Mandarin Gallery
333A Orchard Road
#02-37
Singapore 238897
Tel: +65 8035 8833
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 11pm
Sat-Sun, PH eve & PH: 1130am - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Sushi Masa by Ki-setsu @ Cuppage Plaza - An Intimate Masterclass in Seasonal Craftsmanship

Tucked away on the sixth floor of Cuppage Plaza near Orchard Road is Sushi Masa by Ki-setsu, an intimate omakase sanctuary helmed by the meticulous Chef Masa. This eight-seat counter offers a refined dining experience where guests sit up close to witness the chef's precision and artistry firsthand.

With only one dinner seating per night, the pace is highly personalised. The menu evolves constantly with the seasons, featuring ingredients flown in directly from Japan's Toyosu Market to ensure peak freshness. For my visit, I opted for the Yukiwari Ichige Omakase ($320++ per person), an 18+ course progression that seamlessly balances traditional edomae techniques with subtle, creative flourishes.

Tofu 3.5/5

Winter Spinach 3/5

Squid Ball with Bonito 4.2/5

The meal commenced with a delicate Tofu dish paired with creamy Uni and Lily Bulb, followed by a refreshing Winter Spinach to whet the appetite. A standout warm starter was the Squid Ball with Bonito. Bouncy and comforting, the real surprise lay at its centre — a hidden core of rich uni. This was a delightful revelation, as I had never encountered a preparation quite like this.

Kinmedai Sushi 4.5/5

Hokkaido Soft Shell Clam, Hokkigai Sushi 5/5

The sushi progression began with Kinmedai (Golden Eye Snapper). This highly prized white fish delivered a rich, buttery, and slightly oily texture that practically dissolved on the tongue, leaving a mild yet intensely sweet finish. In contrast, the Hokkigai (Hokkaido Soft Shell Clam) was refreshing and firm, offering a satisfyingly crunchy and chewy texture.

Negitoro 4/5

Chef Masa's rendition of Negitoro is a textural triumph. Rather than a standard roll, the fatty tuna is sandwiched between two crisp wafers and paired with uni, shiso leaf, sweet onion, and a fermented chilli soy sauce. The interplay between the wafer's "snap" and the creamy richness of the tuna and uni was exceptional.

Sumi-Ika (Golden Cuttlefish) 4/5

Akami 4.2/5

The Sumi-Ika (Golden Cuttlefish) was notable for its elegant sweetness and unique, snappy texture. Unlike stickier varieties of squid, it offered a "clean-cut" bite that felt firm at first, then quickly melted away. This was followed by the Akami, a lean cut of bluefin tuna celebrated for its deep red hue and clean, intense umami flavour.

Baby Sea Eel 3.5/5

A rare seasonal delicacy, the Baby Sea Eel was a fascinating new experience for my palate. It has a translucent, glass-like appearance and an exceptionally delicate, silky profile. While the texture is naturally slippery, Chef Masa cleverly paired it with seaweed to provide a textural contrast that masked any overwhelming sliminess.

Amaebi 4.5/5

Grilled Scallop 4/5

The Amaebi (Sweet Shrimp) was truly "seafood candy" — intensely sweet with a buttery, creamy mouthfeel. This was followed by a plump, Grilled Scallop wrapped in lightly toasted seaweed. The seaweed provided the essential crunch and a deep savoury base that tied the succulent scallop and seasoned rice together.

Yellowtail with Egg Yolk Sauce 4.2/5

Next was the Yellowtail, which was lightly torched to accentuate its buttery richness. Dressed in a velvety egg yolk sauce, the fish possessed a subtle sweetness that balanced its fat content. It was firm enough to hold its shape yet tender enough to require almost no chewing.

Red Lotus Root 3/5

Chutoro 4.5/5

Serving as a bright palate cleanser, the Red Lotus Root had likely been pickled, offering a sweet and zesty finish. This prepared the way for the Chutoro (Medium Fatty Tuna), which struck a perfect balance between a buttery flavour and the savoury, iron-like depth of the tuna.

Kohada 4/5

Next, we moved on to the Kohada (Gizzard Shad), a classic Edomae sushi staple that truly tests a chef's curing skills. The primary flavour profile here is bright, clean acidity derived from the rice-vinegar cure. It provided a sharp, refreshing contrast to the fattier tuna cuts that preceded it.

Monk Fish Liver 3/5

The Monk Fish Liver was pan-seared and served with caramelised onions. While the liver was undeniably creamy, I found myself craving a sauce with a bit more acidity or a sharper sweetness to better complement the richness of the ankimo.

Ice Plant, Mozuku Seaweed 3/5

We were given a brief interlude with Ice Plant and Mozuku Seaweed. The clean, briny ocean flavour of the seaweed paired beautifully with the refreshing crunch of the ice plant, providing a light reset for the palate before the final courses.

Otoro

Uni

Asari Miso Soup 4.2/5

The Otoro (Fatty Tuna), the most decadent cut of the bluefin, was grilled over an open fire to infuse the fat with a delicate smokiness. This was followed by Uni, which boasted an incredibly rich, custard-like consistency. As we transitioned towards the end of the meal, we were served the Asari Miso Soup. It delivered an intense oceanic umami and a refreshing, briny finish from the clams' natural juices.

Anago 4.2/5

Castella-style Tamago 4/5

The Anago (Sea Eel) was prized for its fluffy texture and clean, subtle sweetness, lacking the heavy oiliness of freshwater eel. To round off the savoury portion, we were served the Castella-style Tamago. Mimicking a Japanese sponge cake, it was moist and airy with a signature caramelised crust and deep umami notes.

Strawberry 3.5/5

The meal concluded with a fresh Strawberry. While the fruit was of high quality, I found it a slightly underwhelming finale to such an extraordinary meal. I would have preferred a more elaborate or substantial dessert to end the evening on a high note.

Overall, Sushi Masa delivers a quietly luxurious experience that emphasises the intimate connection between the chef and the diner. The craftsmanship and dedication to seasonality are evident in every course.

Noted: This is an invited tasting.


Sushi Masa by Ki-setsu
Cuppage Plaza
5 Koek Road
#06-03
Singapore 228796
Tel: +65 9752 5851
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Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sat: 7pm till Late (Private Booking available on Sun)
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to the destination. Journey time is about 5 minutes. [Map]