Club Rangoon @ Duxton Road - Introduces New Contemporary Burmese Dishes and Cocktails

Club Rangoon at Duxton Road is one of the restaurants I have visited a couple of times, and I have always enjoyed its contemporary interpretation of traditional Burmese cuisine. The restaurant takes familiar Burmese flavours and gives them a modern touch, while retaining the distinctive ingredients and bold flavour profiles that make the cuisine so interesting. My recent visit coincided with the launch of its new menu, which brings a refreshed selection of dishes alongside creative cocktails. From familiar Burmese noodle dishes to grilled seafood and inventive appetisers, there was plenty to explore.

Tomato Ngapi-chet Labneh, Confit Tomatoes, Pita Chips 4/5

We started with the Tomato Ngapi-chet Labneh ($18), served with confit tomatoes and pita chips. This combination of flavours brought together the punchy, savoury notes of ngapi-chet (Burmese fermented fish paste) with the creamy, tangy character of labneh. The slow-cooked confit tomatoes added a natural sweetness and juiciness, helping to balance the intensity of the fermented paste. Served with crispy pita chips for scooping, it was a delightful interplay of savoury, tangy and sweet flavours, with contrasting textures in every bite.

Mutton Croquette 4/5

Next was the Mutton Croquette ($14), accompanied by mint and dill yoghurt. Encased in a golden, crispy breadcrumb coating, the croquette revealed a hearty filling of tender minced mutton cooked with aromatic spices. The meat carried a robust, savoury flavour with a characteristic richness that made it quite satisfying. The accompanying mint and dill yoghurt brought the dish together, its cooling, herbaceous tang cutting through the richness of the fried croquette. A scattering of crispy ginger added another layer of fragrance and crunch, giving each bite a pleasant finish.

Curry Chicken Thigh Skewers 4.2/5

The Curry Chicken Thigh Skewers ($16 for 2 pieces) were another highlight. Marinated in Burmese curry spices, the chicken thigh was grilled until lightly charred on the outside while remaining juicy and tender within. The aromatic marinade gave the meat a lovely depth of flavour, complemented by the smoky notes from grilling. What made this particularly interesting was the pickled watermelon served alongside. An unexpected pairing, the watermelon offered a refreshing sweetness and gentle acidity that helped cut through the richness of the spiced chicken. Crispy ginger added a final touch of fragrance and texture.

Shallot Oil Sour, Berry Good Spritz 4/5

We also tried two drinks from the refreshed beverage menu. The Shallot Oil Sour ($22) is an adventurous take on the classic sour, combining Colombo gin, elderflower, shallot oil, lemongrass, fino sherry and citrus. It was an interesting savoury take on a cocktail, with the botanical notes of gin and the floral sweetness of elderflower meeting the distinctive aromatic character of shallot oil and lemongrass.

For a non-alcoholic option, the Berry Good Spritz ($14) features salted strawberry cordial, citrus and soda. Light, refreshing and gently fizzy, it offered a pleasant balance of fruity sweetness and citrusy acidity, making it a good alternative for those who prefer to skip alcohol.

Nangyi Thoke with Round Noodles 4.2/5

Moving on to the mains, the Nangyi Thoke with Round Noodles ($20) is a Burmese noodle dish that showcases the cuisine's love for bold, savoury flavours. Traditionally made with thick noodles tossed in a rich, seasoned mixture, this version uses round noodles that offer a substantial, springy bite. It comes with cured pork, red onion, chilli, toasted chickpea powder and pork crackling. The toasted chickpea powder gives the noodles their characteristic earthy, nutty flavour while helping the seasonings cling to each strand. Cured pork adds a savoury depth, while the red onion and chilli provide a sharp, spicy contrast. I particularly enjoyed the pork crackling, which added a delightful crunch against the chewy noodles. It was a hearty, flavourful take on this traditional Burmese favourite.

Banana Leaf Grilled Seabass Fillet 4.2/5

The Banana Leaf Grilled Seabass Fillet ($24) was another standout. The seabass is wrapped and grilled in banana leaf, allowing it to cook gently while absorbing the leaf's subtle, earthy fragrance. The result was a tender, moist and flaky fillet that retained its natural sweetness. The accompanying lemongrass brought a lovely citrusy fragrance, while green chilli added a gentle heat and brightness to lift the flavours. It was a relatively simple preparation that allowed the freshness of the fish and the aromatic ingredients to shine.

Wok-Fried Garlic Shoot, Sugar Snap Peas, Winged Beans 4/5

For vegetables, we had the Wok-Fried Garlic Shoot, Sugar Snap Peas and Winged Beans ($10). A colourful combination of greens, the vegetables were tossed over high heat, retaining their natural crunch and freshness while picking up a subtle smoky wok-hei aroma. I liked the variety of textures, from the crisp garlic shoots to the crunchy sugar snap peas and winged beans. It was a straightforward vegetable dish, but a welcome accompaniment to the richer and more robust flavours of the other dishes.

Pon Yay Gyi Fried Rice 4.2/5

We ended the meal with the Pon Yay Gyi Fried Rice ($20). Pon Yay Gyi is a traditional Burmese fermented paste made from horsegram beans, known for its distinctive earthy, savoury and fermented character. Incorporated into the fried rice, it imparted a deep, complex umami flavour that was quite different from the usual fried rice preparations. The rice grains were well tossed, absorbing the rich seasoning while retaining their individual texture. The pork belly added a layer of savoury richness that complemented the rustic, fermented notes of the horsegram paste. This dish was particularly interesting for those who enjoy exploring the more distinctive flavours of Burmese cuisine.

Kao Nhyin Baung Rice Pudding 3.5/5

The meal ended on a sweet note with the Kao Nhyin Baung Rice Pudding ($12) served with coconut ice cream. A traditional Burmese delicacy made with glutinous rice, the pudding had a rich, tender texture with a slight chewiness. Warm, creamy, and subtly sweet, it was a comforting dessert that showcased the sticky rice's natural character. The accompanying coconut ice cream provided a lovely temperature contrast, with its cool, luscious texture and fragrant coconut flavour complementing the nutty, creamy notes of the rice pudding. It was a simple yet satisfying way to round off the meal.

Overall, it was another enjoyable visit to Club Rangoon. Having returned a few times, I appreciate how the restaurant continues to explore the possibilities of Burmese cuisine without losing sight of its traditional roots. The new menu offers an interesting mix of familiar Burmese favourites and contemporary creations. For those looking to discover Burmese cuisine beyond the usual offerings, Club Rangoon is worth revisiting. Its evolving menu offers a refreshing way to experience the cuisine, whether you are already familiar with Burmese food or exploring it for the first time.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
Instagram
Facebook
Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time is about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Birds Of A Feather @ Amoy Street - Refreshes Its Menu and Cocktails for Its 10th Anniversary

Celebrating its 10th anniversary in 2026, Birds of a Feather is entering an exciting new chapter with a refreshed culinary identity known as Progressive Chuan Cuisine. The iconic Amoy Street restaurant and bar has built its reputation on creative interpretations of Sichuan cuisine, and this milestone marks an opportunity to further explore the region's complex flavours through contemporary techniques and refined presentations.

Led by Chef-Partner Eugene See, the new menu explores Sichuan's 24 distinct flavour profiles, balancing the bold, spicy, and aromatic characteristics of traditional Chuan cooking with unexpected ingredients and influences from other culinary traditions. Alongside the refreshed menu, the restaurant has also undergone an interior transformation and introduced a renewed cocktail programme, offering a more mature dining experience while retaining its adventurous spirit.

Sichuan 'Kimchi' 4/5

We started with the Sichuan 'Kimchi' ($24, 2pcs), a playful reimagining of the familiar Korean fermented vegetable dish. House-made Sichuan-style kimchi is served atop crisp brioche toast, accompanied by yuzu jam, fresh Korean pear slices, bocconcini, shaved Parmesan cheese and mountain pepper oil powder.

Rather than relying solely on sourness, the kimchi blends Sichuan chillies and doubanjiang, with fermented glutinous rice known as laozao and Korean pear purée adding savoury depth and a touch of natural sweetness. The yuzu jam and fresh pear bring a refreshing fruity note, while the bocconcini and Parmesan add a creamy, savoury dimension to balance the chilli heat and acidity. Served on toasted brioche, each bite brings together crunch, creaminess, sweetness and spice in a distinctly modern interpretation of kimchi.

Abalone.Prawn.Clam 4.2/5

The Abalone.Prawn.Clam ($24) offers a refreshing start to the meal, inspired by both Chinese cold noodles and ceviche. The dish brings together steamed abalone, raw Argentinian prawn and torched clam, served with chilled Chinese wheat noodles in a vibrant green dressing known as green tiger's milk.

The seafood is dressed in ginger dressing made with fresh ginger juice and sugar syrup, while the green broth combines chicken stock, Chinese rice wine vinegar, vine pepper, green chilli, mint, chives and lime juice. Chive oil gives the liquid its striking green hue, while pickled green chillies, ikura, edible flowers, julienned celtuce and carrots add colour and contrasting textures.

The chilled wheat noodles, closer in style to somen than conventional stir-fried noodles, provide a smooth, delicate base for the seafood. With the ginger's gentle warmth, the citrusy acidity of the broth, and the freshness of the herbs, the dish delivers a bright, layered flavour profile well suited to Singapore's tropical climate.

Roasted Brussels Sprout 4/5

Vegetables take centre stage in the Roasted Brussels Sprout ($19), which combines deep-fried Brussels sprouts with a Sichuan sweet vinegar glaze and an assortment of nuts, greens and creamy accompaniments.

The brussels sprouts are first brined to help remove their bitterness, then deep-fried and cooked with dried Sichuan chillies, fermented black beans, garlic and shallots. They are then coated in a sweet-and-sour glaze made from reduced vinegar, sugar, ginger, onion and butter, with Huadiao wine adding another layer of aroma.

A bed of cannellini beans stewed with carrots and white wine provides a soft, comforting base. Roasted pistachio soil seasoned with Sichuan pepper, candied almonds, cashews and feta brings contrasting textures and flavours, while crispy kale and shallot rings add a final crunch. Cottage cream rounds out the dish, balancing the glaze's sweetness with the gentle numbing sensation of Sichuan pepper.

This elaborate preparation transforms brussels sprouts into a dish with multiple layers of flavour, from sweet and tangy to nutty, savoury, and creamy.

Burnt Chilli Eggplant 4.2/5

Another vegetable highlight is Burnt Chilli Eggplant ($18), a contemporary take on the classic Sichuan dish shaojiao qiezi (烧椒茄子). Japanese eggplant is deep-fried until tender, then tossed in a burnt green chilli sauce made by cooking the chillies in a hot wok without oil to bring out their natural sweetness.

The sauce is built with balsamic vinegar, Baoning black vinegar, light soy sauce, sesame oil and vine pepper oil, with sour cream added for a creamy counterpoint. The eggplant is topped with diced century egg, sun-dried tomatoes, pickled onion, coriander purée, chive oil powder and buckwheat puffs.

Served over house-made flatbread prepared with a 48-hour proofing process, the dish encourages diners to scoop up the eggplant and its accompanying toppings together. The flatbread is seared in a cast-iron pan, giving it a lightly crisp exterior while retaining a satisfying chew. The combination of smoky chilli, tangy sauce, creamy elements and the distinctive savouriness of century egg makes this a dish best enjoyed as a shared starter.

Journey to Chengdu Cocktail 4.2/5

The restaurant's renewed cocktail programme complements its culinary direction, with the Journey to Chengdu offering an exploration of two distinct baijiu styles. Priced at $45, the cocktail comes in two cups and features Shede and Moutai.

The Shede expression uses Sichuan's strong-aroma baijiu, known for its lifted floral fragrance, rounded sweetness and smooth texture. It offers a brighter and more elegant profile with a mellow finish.

The Moutai version, made with Guizhou's renowned sauce-aroma baijiu, takes a more robust approach. Its savoury depth, roasted-grain character, and fermented complexity create a bolder, more structured drink with a lingering finish.

Presented side by side, the two cups allow diners to appreciate the contrasting characteristics of these celebrated Chinese spirits. It is a fitting accompaniment to a menu that reinterprets Chinese culinary traditions through a contemporary lens.

Crispy Frog Legs 5/5

The Crispy Frog Legs ($21) showcase the restaurant's ability to bring together Chinese and European influences. A familiar ingredient in both French and Chinese cooking, frog legs are prized for their delicate, tender texture. Here, they are double-fried for a crisp exterior while staying succulent inside.

Before frying, the locally sourced frog legs are wet-brined with ginger, salt, sugar and yellow wine to build flavour. They are then coated in a flour-and-garlic powder batter and fried twice to achieve a crisp finish.

The frog legs are tossed with the house-made chilli sand, prepared from a blend of chillies, garlic and sesame seeds wok-fried in red oil. Rather than overwhelming the palate with heat, the chilli sand delivers a savoury fragrance. Green garlic purée, made with garlic shoots, confit garlic, parsley and lemon juice, provides a fresh, herbaceous contrast, while house pickles and lemon zest help cut through the richness.

The result is a dish that bridges the delicacy of French-style frog legs with the aromatic punch of Sichuan chilli seasoning.

Mushroom Mafaldine 4.5/5

The Mushroom Mafaldine ($26) is an interesting example of how Progressive Chuan Cuisine extends beyond traditional Chinese dishes. Instead of preparing the pasta with a conventional butter- or cream-based sauce, the kitchen borrows the Chinese technique of stir-frying noodles to create a distinctly different expression of an Italian pasta dish.

The mafaldine is fried in oil with aromatics, much like chow mian, and paired with a mushroom sabayon made using house-made mushroom oil. The sabayon is prepared with egg and cooked sous vide, then siphoned to create a light, airy texture without butter or cream.

A combination of dried and fresh mushrooms, including termite mushrooms, shiitake, tea tree mushrooms and black trumpet mushrooms, builds an intense earthy and savoury profile. Rye bread croutons add crunch and a subtle tang that cuts through the mushroom richness, while bullet head chilli provides a gentle Sichuan accent.

It is a creative meeting of Western ingredients and Chinese cooking techniques, demonstrating how the restaurant explores flavour and texture without being confined to a single culinary tradition.

Loup De Mer 4.8/5

For the seafood main course, the Loup de Mer ($98) features a whole European seabass served in a saffron yellow pepper broth with petite Napa cabbage. The fish is seared on both sides with its scales intact, creating an ultra-crispy exterior while protecting the flesh beneath.

The broth is particularly elaborate, beginning with a rich master stock made from corn-fed French chicken, pork trotters, chicken feet, fried and dried sole fish, leeks and ginger. Simmered and strained, the stock develops a gelatinous texture and deep savoury foundation.

Preserved yellow pepper is blended with shallots, garlic, and chilli, then cooked and strained into the broth. Dongqu Shaoxing wine adds fragrance, while saffron lends its characteristic aroma and golden colour. Iberico ham and sole fish powder contribute further savoury complexity, giving the broth a depth reminiscent of a French bouillabaisse while retaining the bold, distinctive character of Chuan cooking.

Sweet baby Napa cabbage is braised in the same broth, soaking up its layered flavours. The dish brings together European fish preparation and French-inspired broth-making with Sichuan yellow pepper, resulting in a substantial seafood centrepiece designed for sharing.

Steak Au Poivre 4.5/5

Meat lovers can look forward to the Steak Au Poivre ($220), a substantial 700g bone-in ribeye of Spanish Rubia Gallega beef. Known for its mature cattle and deeply beefy flavour, Rubia Gallega is prized for its robust character and satisfying bite.

Rather than following the classic French preparation of coating the steak in a peppercorn crust, the beef is cooked in lard and butter and served with a Sichuan-inspired pepper sauce. The sauce starts with a bordelaise-style base made from beef jus and red wine, then incorporates Chinese-style seasoning, grain mustard and a blend of Sichuan pepper, black and white pepper, green peppercorns and coriander seeds. Baoning and balsamic vinegars add acidity to balance the richness.

The accompanying baby coloured potatoes are cooked in lard and butter and finished with Parmesan, while sautéed broccolini and hazelnuts round out the plate. The beef's pronounced, umami-rich flavour and firm, satisfying chew make it particularly suited to the bold, layered pepper sauce.

This confident reinterpretation of a French steakhouse classic adds Sichuan pepper and Chinese seasonings, adding another dimension to the traditional combination of beef, wine, and pepper.

Sparkling Ice Jelly 4.8/5

For dessert, the Sparkling Ice Jelly ($15) reimagines bingfen, a traditional chilled jelly popular in southwestern China. The house-made basil-infused jelly is served in a martini glass with fresh kiwi and muscat grapes, accompanied by dill coulis and a mint-and-muscat grape granita.

The transparent jelly has a delicate, slippery texture that provides a refreshing base for the fresh fruit. Dill coulis introduces an aromatic herbal note, while the frozen grape and mint granita adds a cooling finish. The dessert is finished tableside with a pour of Moët Champagne, adding celebratory sparkle to the presentation.

It is a refreshing departure from heavier, cream-based desserts, with the combination of fruit, herbs, icy textures and sparkling wine creating a light finish to the meal.

White Pearl 4.5/5

The White Pearl ($16) takes a more delicate approach to dessert, combining airy mochi with diced lychee and osmanthus tapioca jelly. The mochi is siphoned to create an unusually light texture, contrasting with the chewy tapioca jelly beneath and the lychee's juicy sweetness.

Together, the components offer a mouthfeel reminiscent of Japanese warabimochi, with soft, springy, slippery textures layered in one spoonful.

Alongside the main dessert is a lychee and rose rice wine sorbet made with laozao, or fermented glutinous rice wine. Cacao nibs are sprinkled over the sorbet, adding bitterness and crunch to balance the floral fruitiness. Enjoy the components individually or together for a different interplay of flavours and textures.

Red Date 'Clafoutis' 4/5

The Red Date 'Clafoutis' ($28) brings together French technique and Chinese ingredients. Baked to order and presented tableside, the dessert is scooped from its baking dish, offering a warm, dense and chewy texture enriched by red dates and figs.

The clafoutis is accompanied by chilled red date jelly, fresh figs, macadamia nuts, buckwheat candy and mascarpone crémeux. The red dates appear in both warm and cold forms, creating an interesting contrast between the baked dessert and the refreshing jelly. Seasonal fruit, such as hawthorn-marinated strawberries, adds brightness, while the macadamia and buckwheat candy contribute nuttiness and crunch.

With its combination of warm and chilled components, fruit-forward sweetness and creamy accompaniments, this is a more substantial dessert that rounds out the meal on a comforting note. Please note that the clafoutis is baked to order and requires about 20 minutes of wait time.

With its refreshed interiors and renewed culinary identity, Birds of a Feather marks its 10th anniversary not merely by looking back at its achievements, but by charting a new course for the years ahead. For diners who enjoy contemporary interpretations of Sichuan flavours and inventive cross-cultural cooking, this next chapter is one to watch.


Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 9755 7115
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

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

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of McCallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to the destination. Journey time is about 10 minutes. [Map]

GAMJA (감자) @ Boon Tat Street - New Korean Speciality Restaurant Serving Comforting Gamjatang

Located along Boon Tat Street in the heart of Telok Ayer's CBD district, GAMJA (감자) is a new Korean speciality restaurant founded by Korean chefs Shin Jae-Yoon and Nam Wan-Hyuk. The restaurant focuses on gamjatang, a traditional Korean pork bone stew known for its rich, hearty broth and tender meat simmered to perfection.

Chef Nam brings with him culinary experience from Japan's Tsuji Culinary Institute and a portfolio of more than 10 dining concepts in Korea, while Shin is a Korean entrepreneur based in Singapore. Together, they bring the comforting flavours of this beloved Korean dish to the local dining scene.

Aged Kimchi Pork Bone Soup 4.2/5

The Aged Kimchi Pork Bone Soup ($17.80) is a flavourful variation of the restaurant's signature gamjatang. The soup features pork spine and neck bones slow-simmered until the meat becomes tender enough to pull easily away from the bone. What distinguishes this version is the addition of aged kimchi (mugeunji), which lends the broth a pronounced tanginess and a deeper, more complex flavour. The fermented cabbage cuts through the richness of the pork bone broth with its pleasant acidity, while the chilli-based seasoning provides a gentle kick of heat. The result is a hearty, robust soup that balances savouriness, spice, and the distinctive funk of well-fermented kimchi. Served with a bowl of white rice, it makes for a comforting and substantial meal, especially for those who enjoy the bold, fermented flavours of Korean cuisine.

Boneless Pork Bone Soup 4/5

For diners who prefer a more convenient way to enjoy gamjatang, the Boneless Pork Bone Soup ($17.80) offers the same comforting flavours without the need to navigate around the bones. Instead of the usual bone-in pork cuts, the soup comes with tender chunks of pork, letting diners enjoy the dish with minimal fuss. The broth retains the characteristic savoury depth of a traditional pork bone stew, with the slow-simmered flavours providing a hearty foundation for the tender meat. Without the bones to work around, it is also a practical choice for a quick lunch in the CBD, especially for those dining alone or looking for a fuss-free workday meal. Because removing the bones and preparing the meat takes extra time, the boneless version is available in limited quantities daily. 

Perilla Seed Pork Bone Soup 4/5

The Perilla Seed Pork Bone Soup ($18.80) offers a different flavour profile from the more conventional pork bone stews. Prepared with bone-in pork spine and the restaurant's slow-simmered broth, this version incorporates ground perilla seeds (deulkkae-garu), giving the soup a distinctive earthy aroma and nutty flavour. The perilla seeds give the broth a fuller texture and rustic richness, setting it apart from versions that focus more on chilli heat. The nuttiness complements the savoury pork flavours, while the subtle herbal notes add another layer of complexity. The tender pork remains the highlight, coming away from the bone easily after simmering. Paired with rice, the thick and flavourful broth makes for a satisfying meal. For those who prefer a mellower, nuttier character over a sharper chilli kick, this is a worthwhile alternative to the Aged Kimchi Pork Bone Soup.

Perilla Oil Fried Egg 4.8/5

One of the more interesting sides on the menu is the Perilla Oil Fried Egg ($8.80). While fried eggs are a familiar comfort-food staple, Korean perilla oil gives this simple dish a distinctive character. The perilla oil brings a fragrant, earthy nuttiness that sets it apart from an egg fried in regular cooking oil. When cooked in a hot pan, the egg develops crisp edges that contrast with the soft centre and rich yolk. The appeal lies in the interplay of textures and flavours. The crispy edges offer a slight crunch, while the yolk adds richness that works particularly well with a bowl of warm rice. The nutty aroma of the perilla oil also complements the savoury flavours of the pork bone soups. Simple yet satisfying, the Perilla Oil Fried Egg is a side dish worth considering.

Chive Jeon 4.2/5

The Chive Jeon ($12.80) is made with a generous amount of fresh garlic chives (buchu) bound together in a lightly seasoned batter. Pan-fried until golden, the pancake develops crisp edges while retaining a softer, slightly chewy centre. The chives lend the pancake a pleasant herbaceous aroma and a subtle natural sweetness. Their savoury, green notes come through with each bite, making the jeon a refreshing accompaniment to the rich pork bone soups. The contrast in textures is part of its appeal, with the crisp exterior giving way to the tender chives within. Cut into portions for sharing, it is an easy addition to the table and pairs well with the restaurant's hearty stews.

GAMJA brings a focused approach to Korean comfort food with its selection of gamjatang, showcasing how a traditional pork bone stew can be enjoyed in different ways. Beyond the signature soups, the menu also features Korean-style pancakes and simple comfort-food sides that round out the meal. With its emphasis on slow-simmered pork bone soups and familiar Korean accompaniments, GAMJA is a welcome addition to the Telok Ayer dining scene. Whether you are looking for a comforting lunch in the CBD or craving a hearty bowl of gamjatang, this new Korean speciality restaurant is worth checking out.

Note: This is an invited tasting.


GAMJA (감자)
21 Boon Tat Street
Singapore 069620
Tel: +65 62221206
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 11pm

Direction:
Direction: 1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to the destination. Journey time is about 6 minutes. [Map]

Shin Katsu @ Tanjong Pagar Road - Celebrates First Anniversary with Five-Cut Tonkatsu Tasting from $38

Premium tonkatsu specialist Shin Katsu, located along the stretch of shophouses on Tanjong Pagar Road, is celebrating its first anniversary with the launch of its first chef-curated tasting experience.

The new tasting menu features two carefully curated sets — the Gensen Set ($38) and Gokusen Set ($48) — designed to take diners on a journey through different pork breeds, cuts and origins. Rather than focusing on just one type of pork, the tasting lets you compare how breed, marbling, and provenance can influence the flavour, texture, and overall character of each piece of tonkatsu.

Seasonal Appetiser

Cabbage

Sake Pairing

Both sets begin with a seasonal appetiser, followed by five chef-selected katsu cuts, before ending with a Mini Wagyu Menchi Katsu Curry Rice and Matcha Ice Cream. An optional sake pairing is available for $18, and free-flow cabbage is included throughout the meal.

Gensen Set 4.2/5

The Gensen Set ($38) is a good introduction to the tasting experience, featuring pork sourced from Canada, Hokkaido and Spain. The five cuts include both Hire and Rosu, allowing diners to experience the contrast between leaner, more delicate cuts and richer, more marbled ones. I enjoyed how each piece had its own distinct character, with the differences in texture and flavour becoming more apparent as the tasting progressed. The tonkatsu is fried with a crisp, delicate panko coating while keeping the pork inside juicy and tender. It showcases Shin Katsu’s precise frying technique, keeping the coating light without overpowering the meat.

Gokusen Set 4.2/5

For those looking for something more indulgent, the Gokusen Set ($48) takes things up a notch with a selection of premium pork breeds including U.S. Kurobuta, Hokkaido Sangenton, Spanish Iberico and Hungarian Mangalica. This set puts more emphasis on richness and marbling, with each pork variety offering its own balance of tenderness, fattiness and umami. It was interesting to taste them side by side because the differences aren’t just about tenderness, but also about the depth of flavour and mouthfeel that come from the different breeds and cuts. For me, this is where the tasting concept works particularly well. Instead of simply having a plate of tonkatsu, you get to appreciate how much the choice of pork can change the experience.

Mini Wagyu Menchi Katsu Curry Rice 4.2/5

The meal concludes with a Mini Wagyu Menchi Katsu Curry Rice, a satisfying final savoury course. The wagyu menchi katsu is crisp and golden on the outside, while the filling inside is tender, juicy and packed with savoury flavour. The accompanying Japanese-style curry is mild and not overly spicy, with enough sweetness and savouriness to complement the rice and rich menchi katsu without masking its flavour. Despite being a mini portion, it is quite substantial after the five-course katsu tasting.

Matcha Ice Cream 4/5

To finish, we had a generous scoop of Matcha Ice Cream. Creamy with a distinct matcha flavour, it provides a refreshing and slightly bitter finish after the richness of the tonkatsu and curry.

Rosu Katsu Sando

Alongside the new tasting sets, Shin Katsu has also introduced its first Katsu Sando collection, bringing its signature tonkatsu into a more casual and convenient format. The Rosu Katsu Sando ($12) features a premium Canadian pork loin cutlet, crisp-fried in panko and sandwiched between slices of soft Japanese shokupan. Another choice is the Hire Katsu Sando ($13), which combines both Canadian pork loin and tenderloin. The combination of crunchy tonkatsu and pillowy bread makes this an easy-to-eat option for a quick lunch or takeaway.

Overall, Shin Katsu’s first-anniversary tasting experience is a fun way to explore tonkatsu beyond simply choosing between hire and rosu. The side-by-side tasting highlights how pork breed, cut and origin can influence everything from marbling and texture to flavour and richness.

Between the two, the Gokusen Set is the more indulgent option for those who want to explore more premium pork breeds, while the Gensen Set offers a more accessible introduction to the concept. Either way, it is a worthwhile experience for tonkatsu fans who enjoy discovering the nuances behind the ingredients and technique.

Note: This is an invited tasting.


Shin Katsu
84-86 Tanjong Pagar Road
Singapore 088505
Tel: +65 8825 8311
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5pm - 930pm
Sat-Sun, PH: 11am - 930pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time is about 6 minutes. [Map]