The Prince @ Peck Seah Street - Traditional Arabian Cuisine Ignited with a Contemporary Flair

The Prince, formerly known as Fat Prince in Tanjong Pagar, has undergone a remarkable transformation. It whisks diners away to the Arabian desert, where traditional Arabian cuisine meets contemporary innovation. At the heart of its menu lies the dining philosophy of 'Karam', embodying the spirit of generosity in Arab culture and fostering communal celebration through food, drinks, conversation, and companionship.

Sweet Potato Shoreek 4.5/5

We kickstarted our dinner with the Sweet Potato Shoreek ($19), a traditional Egyptian sweet bread roll generously slathered with delectable fig brown butter, offering a delightful fusion of sweet and savoury flavours.

Mezze Platter 4.2/5

The Mezze Platter presented a tantalising array of 9 small dishes, including Cashew Hummus, Pumpkin Baba Ganouj, Salmon Pastirma, Mushroom Pastilla, Potato Croquette, Kalamata Olives, Levantine Pickles, Smoked Date Butter, and Fennel Salad, served alongside warm, freshly baked Malawah bread. This assortment provided the perfect opportunity to sample a variety of flavours while engaging in lively conversation with friends before delving into the mains.

Lobster Shorbat Addas 4.2/5

The Lobster Shorbat Addas emerged as a standout dish. It features a robust soup infused with spices, lentils, and tender lobster meat. Elevating the traditional Jordanian lentil soup experience, this rendition added a luxurious touch with lobster meat and chilli oil, enhancing its depth and complexity.

Black Hog Tomahawk 5/5

One of the standout dishes of the evening was undoubtedly the Black Hog Tomahawk. The pork brined overnight in a tantalising mixture of orange juice and spices, imparting a subtle citrusy sweetness to the meat. Following this, the pork is dry-rubbed with Urfa Biber, a unique chilli pepper flake from Southern Turkey renowned for its slightly smoky, salty, and earthy notes. This spice blend's deep crimson hue adds a mild heat and infuses the pork with layers of complex flavour. To further elevate the dish, it is generously topped with Chermoula Sauce, a fragrant North African marinade typically composed of herbs, spices, and citrus. This addition enhances the pork with an even richer and more aromatic finish. For those seeking a touch of sweetness to complement the savoury profile of the dish, a side of Smoked Mango "Mandi" is served, offering a delightful contrast and balance to the overall flavour experience.

Lamb Porterhouse 4/5

The Lamb Porterhouse at The Prince is meticulously scored and generously rubbed with an Ottoman spice blend, infusing the meat with a medley of exotic flavours. Grilled over an open flame to tender perfection, the lamb emerges succulent and flavorful, with a melt-in-your-mouth texture that is simply irresistible. Despite its bold flavours, the lamb is remarkably tender and not gamey at all, a testament to the quality of the meat and the expert skill of the chefs. To complement the rich flavours of the lamb, it is served alongside a velvety burnt celeriac puree, its smooth consistency providing a perfect contrast to the hearty texture of the meat.

Beef Tomahawk 4.2/5

Prepare yourself for the ultimate meat indulgence with The Prince's Beef Tomahawk, weighing in at an impressive 1.4kg. Sourced from premium Australian Portor MB4+ beef, the magnificent tomahawk steak is a sight to behold, with its rich marbling and succulent texture. To enhance its already exquisite flavour, the steak is dry-rubbed with Baharat, a traditional spice blend known for its aromatic and complex profile. With hints of warm spices and a subtle sweetness, Baharat adds depth and character to the beef, elevating it to new heights. Like its counterpart, the Black Hog Tomahawk, the Beef Tomahawk is crowned with a luscious chermoula sauce. This vibrant and herbaceous condiment perfectly complements the robust flavour of the red meat. Additionally, a side of Black Garlic Toum is served for those seeking a hint of savoury-sweetness to accompany their meal, providing a delightful contrast to the bold flavours of the steak.

Whole Mediterranean Seabass 4.2/5

Transitioning from land to sea, we had the Whole Mediterranean Seabass, a captivating seafood delight that captures the essence of the Mediterranean coast. Carefully deboned and expertly prepared, this exquisite fish is adorned with a sumac and tangerine salt crust, imparting a tantalising blend of citrusy and tangy notes to the delicate flesh. Grilled to perfection, the seabass boasts a beautifully crisp skin that crackles with each bite, revealing succulent, flaky flesh beneath. The fragrant aroma of grilled herbs, including parsley and coriander, infuses every mouthful with a burst of freshness. For an added burst of flavour, a grilled lemon is served alongside the seabass, allowing diners to squeeze its zesty juices over the moist fish, enhancing its natural sweetness and imparting a refreshing tang that tantalises the taste buds.

Sweet Vine Peppers 4.5/5

After savouring a symphony of rich meats, the Sweet Vine Peppers offer a refreshing departure with their vibrant flavours and enticing textures. These sweet Australian vine peppers are generously filled with creamy halloumi cheese, creating a delightful contrast of sweetness and saltiness that tantalises the taste buds. Expertly skewered and grilled over an open flame, the peppers acquire a tantalising smokiness that enhances their natural sweetness while adding a touch of depth to their flavour profile. The grilling process infuses the peppers with a subtle charred aroma, complementing the richness of the halloumi cheese filling. Accompanying these succulent peppers is a delightful twist on the traditional keema dish. Instead of the usual meat-based filling, The Prince presents a vegetarian alternative featuring tender jackfruit "keema". Shatta sauce is generously drizzled over the jackfruit keema, imparting a spicy and tangy kick that adds an extra layer of complexity to each bite.

Kunafe 5/5

Finally, the meal concluded on a sweet note with Kunafe, a traditional Arab dessert featuring crispy kataifi layered with pistachio cream and namelaka, topped with roasted pistachios, pomegranate seeds, sumac spice, and rose syrup — an exquisite finale that left a lasting impression.

Note: This is an invited tasting.


The Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 8876 8769
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Meadesmoore @ Boon Tat Street - Modern Steakhouse Dedicated to Exceptional Cuts of Beef

Meadesmoore, a modern steakhouse nestled in Telok Ayer, has unveiled an enticing new menu that puts a contemporary twist on timeless classics. The menu focuses on unusual cuts of meat sourced from award-winning and premium producers worldwide.

Kuju Kushima Oyster Mornay 4/5

We kickstarted our dinner with the Kuju Kushima Oyster Mornay ($14 for 2pc), a delightful starter featuring plump and juicy oysters paired with wilted spinach and enveloped in a coat of reduced cream and grana padano. The dish elevated the briny oysters to new heights of richness and flavour.

Chilled Crusted Bone Marrow 4/5

Next up, the Chilled Crusted Bone Marrow ($24) impressed with its flavour profile, enhanced by the calabrese chilli and parmesan crust, which provided an added texture contrast. Served with grilled sourdough, it offered a satisfyingly indulgent experience.

3 Days Dry Aged Ribeye 4.5/5

Moving on to the star of the show, the 3 Days Dry Aged Ribeye ($82, 300g) sourced from Rioplatense, Argentina, stole the spotlight. Cooked to perfection at medium rare, the tender and flavourful meat showcased the intensification of flavours from the dry ageing process, retaining all its juiciness and richness. While accompanying sauces were available, I found sheer delight in savouring the steak with just a simple sprinkle of salt to appreciate its natural essence.

Full Blood Wagyu Flat Iron 4.5/5

The 2GR Black Label Full Blood Wagyu Flat Iron ($75, 220g) sourced from Queensland, Australia, was equally impressive. Despite being a flat iron cut, its high marbling score of 9+ promised a mouthwatering melt-in-the-mouth texture. Like the ribeye, it shone with its natural beefy flavour, requiring nothing more than a dash of salt to enhance its perfection.

Ratte Potato Puree 4.5/5

Roasted Honey Saffron Cauliflower 4.2/5

Complementing the mains were sides of Ratte Potato Puree ($18), smooth, buttery, and creamy, dressed with arbequina EVO oil and chives, and the Roasted Honey Saffron Cauliflower ($16), boasting a hint of smokiness and char, balanced with a delightful crunch and spiced with dukkah for an aromatic finish.

Cheesecake Crepe 4.8/5

To conclude the meal on a sweet note, the Cheesecake Crepe ($20) proved to be a showstopper. Flambeed tableside, the cheesecake crepe, accompanied by caramelized seasonal fruits, delighted the palate with its soft texture and perfectly complemented salted caramel sauce. It was a divine finale that left a lasting impression.

Note: This is an invited tasting.


Meadesmoore
21A Boon Tat Street
Level 2
Singapore 069620
Tel: +65 6227 2247
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Nearest MRT: Telok Ayer

Opening Hours:
Mon-Wed: 1130am - 3pm, 530pm - 10pm
Thu-Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

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 destination. Journey 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 destination, Journey time about 6 minutes. [Map]

Berlin65 @ Stanley Street - Serving Up an Authentic Experience from the Understated, Unassuming and 'Underground' City of Berlin

Nestled in the heart of Telok Ayer, Berlin65 stands out as a unique establishment that celebrates Berlin's multicultural food scene. With a fusion of German classics, Asian street food, and Middle-Eastern dishes, dining here promises a convivial experience. Co-founded by Chef Stephan Zoisl, currently leading Chef's Table by Chef Stephan in Singapore, and Lorenz Raich, Group Executive Chef at Brtzeit, Berlin65 offers a diverse and authentic experience of Berline food.

Watermelon & Cherry Tomatoes Salad 4.2/5

To start, the Watermelon & Cherry Tomatoes Salad ($18) presents a refreshing medley of diced watermelon, cherry tomatoes, sliced onions, basil, mint, and parsley. The addition of feta cheese adds a touch of saltiness, while a vibrant drizzle of olive oil and lemon ties it all together, creating a harmonious blend of flavours.

Konigsberger Kopse 4/5

For a hearty and homely dish, the Konigsberger Kopse ($16) delights with tender veal and beef meatballs bathed in a traditional white roux infused with tangy capers.

Simit Bread 4/5

A first-time encounter with Simit Bread ($4.50) reveals a Turkish delight dusted with sesame, perfectly paired with a spicy tomato dip. Its soft and chewy texture, reminiscent of a bagel, makes for a delightful indulgence.

Currywurst 4.2/5

No Berlin experience is complete without the iconic Currywurst ($16), featuring plump pork sausages smothered in a rich, homemade sauce of German-style curry powder, tomato paste, and ketchup — an absolute treat for sausage lovers.

The Banh Mi 3.5/5

The 1972 Berlin Original 3/5

The Doner Kebab, a beloved street food in Berlin, takes centre stage in the Banh Mi ($18) and The 1972 Berlin Original ($18). The well-marinated chicken, cooked on a vertical rotisserie, is sandwiched between pita bread, complemented by an assortment of vegetables. While both versions impress, the Banh Mi stands out with its piquant flavors comprising pate, pickles, sriracha, and coriander.

Adana Kebab - Mixed Beef & Lamb 3.5/5

Another highlight is the Adana Kebab ($26), featuring mixed beef and lamb hand-minced meat shaped onto skewers and grilled to perfection. Served with fragrant basmati rice, shredded onions, and pickles, the lamb variant steals the show with its juicy tenderness.

Berliner 4.2/5

To round off the meal, the Berliner ($8) offers a classic German donut experience with a choice of indulgent fillings such as vanilla bean custard, strawberry jam, or apricot jam. Dusted with a generous sprinkle of powdered sugar, this sweet treat is the perfect ending to a satisfying journey to the streets of Berlin.

Note: This is an invited tasting.


Berlin65
30 Stanley Street
Singapore 068739
Tel: +65 9788 4230
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 11:30am - 11pm
(Closed on Sun)

Direction:

1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk along the covered walkway until the junction of Mccallum Street and Telok Ayer Street. Turn right onto Mccallum Street and then left onto Stanley Street. Journey time is about 5 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Walk to junction of Telok Ayer Street and Upper Cross Street. Turn left onto Telok Ayer Street. Turn left again onto Boon Tat Street and make a right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

Ki Su Shoujin Omakase @ Tanjong Pagar Road - Experience the First-Ever Innovative Plant-Based Japanese Omakase

Ki Su Shoujin Omakase is the first-ever plant-based Japanese omakase in Singapore. It is an exciting new culinary venture led by the original team behind Joie by Dozo. The focus is inspired by shojin ryori cuisine, which is traditional Buddhist cooking.

The restaurant sits along Tras Street and is decked in wood elements to create a zen Japanese atmosphere. Diners can opt to sit at the counter or book a private room for a cosy get-together.

Dinner Omakase 4/5

Lunch presents an 8-course omakase menu priced at $88 per person, while dinner elevates the experience with a 10-course offering at $168 per person. The staff revealed that extensive research went into curating a diverse array of ingredients and combinations, which excited us to explore the potential of a complete plant-based omakase. During this visit, we tried the 10-course dinner.

Beetroot Cigar

Our starters began with the delicate Beetroot Cigar, a paper-thin beetroot casing carrying diced apples and mayonnaise.

Avocado Taco, Egg Yolk Toast with Air Flown Tonburi Caviar

Following that, we had the Avocado Taco and Egg Yolk Toast with Air-Flown Tonburi Caviar. Personally, I found the latter more appealing, with its velvety sous vide egg yolk atop crunchy buttered toast. The addition of caviar provided an extra burst of savoury flavour.

Shiro Shimeji

The next part of the omakase was the 4-piece Nigiri Sushi, which seemed to focus a lot on providing a variety of textures. Our first sushi was Shiro Shimeji, white mushrooms.

Red Capsicum

The Red Capsicum was lightly torched for a lovely char. All sushi rice used was pre-seasoned with soy.

Eggplant

The third piece featured Eggplant. This was also my favourite among the nigiri sushi.

Uni with Ikura

We were all intrigued by how this plant-based Uni with Ikura sushi looked. I will keep it a surprise as to what they are both made out of, but the "uni" carries hints of sweetness with a smooth texture.

Truffle Pâté

The following dish drew inspiration from foie gras. The Truffle Pâté featured a base of crispy buttered toast adorned with mustard seeds and truffle sauce. I was pleasantly surprised by the lusciously creamy texture of the cashew nut pâté, which complemented the earthy truffle notes.

King Oyster

My favourite dish was the King Oyster course, featuring juicy king oyster mushroom with fried shiso leaf and a sweet pea purée. I loved the burst of juiciness and texture of the mushroom.

Yakimono

For the Yakimono dish, we had a skewer of beancurd skin wrapped with enoki mushroom and a cherry tomato. This leaned slightly more sweet.

Kabutoni

Next was the Kabutoni, our simmered course. This traditional stew dish had daikon, eggplant, tofu skin, morel mushroom and bamboo fungus cooked in a soy sauce and sake combination.

Golden Temaki

We were then each handed a Golden Temaki, a crunchy seaweed hand roll with maitake mushrooms and egg yolk.

Entrée

The Entrée showcased a meaty Monkey Head Mushroom, meticulously prepared to preserve its juiciness. The black pepper sauce was notably mild, but the truffle mash, although slightly salty, was buttery and flavourful.

Soup

Before concluding our omakase dinner with dessert, we were served a Leek-based Soup with a subtle hint of yuzu.

First Dessert

For our First Dessert, we were presented with slices of Honeydew and a bowl of Matcha Cake. The latter had layered sweet caramel, nutty pistachio mousse, matcha cookie crumbs and watercress leaves, and a crunchy leaf-shaped corn biscuit. I found this too sweet but appreciated the thought behind it.

Second Dessert

We each had a bowl of colourful edible flower petals, mint leaves, and fragrant herbs sitting in front of us before the chefs came around to pour liquid nitrogen into them to freeze-dry them. After crushing them, we had a scoop of Hokkaido ice cream mixed in. This Second Dessert is only available for dinner.

While the omakase price is considerably steep, the team put a tremendous amount of creativity and detail into each dish. The restaurant currently only offers omakase, but we are also looking forward to perhaps having an a la carte menu in the future.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Ki Su Shoujin Omakase
60 Tras Street
#01-01
Singapore 078999
Tel: +65 8522 6824
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

1864 The Bar @ Sofitel Singapore City Centre - Sofitel x Sulwhasoo Ginseng Afternoon Tea

In an exclusive partnership with renowned Korean luxury beauty brand Sulwhasoo, Sofitel Singapore City Centre has recently launched a co-branded afternoon tea experience. Available from 1 March to 26 April, this limited-time afternoon tea set incorporates the essence of the brand's signature ingredient, ginseng, into a repertoire of sweet and savoury delights. What's more, you get to walk away with a set of Sulwhasoo Anti-aging Kit.

Chinese Herbal Tea Quail Egg

We started with Chinese Herbal Tea Quail Egg, which was simply adorable and tasty. I appreciate the addition of olive oil pearls which added a unique flavour and mouthfeel to the egg.

Chilled Ginseng Egg Royale with Shredded Crab Meat was delicious with soft egg custard paired with sweet crab meat.

Chicken Collagen Broth with Coconut Noodles and Goji Berries

Chicken Collagen Broth with Coconut Noodles and Goji Berries was my absolute favourite. Served chilled, it was like a delectable savoury-sweet ginseng shot with a texture bite lent from coconut noodles.

Ginseng Crème Brûlée Sable Cookie

Among the sweets, Ginseng Crème Brûlée Sable Cookie was infused with a pronounced taste of ginseng, which harmonised well with the creme brulee. The sugar bits are reminiscent of ginseng candy. However, the uneven caramelised sugar affected the overall texture and sweetness balance.

Yuzu Ginseng Tart with Swiss Meringue

Caramel Ginger Puff

Adorned with a flower, both Yuzu Ginseng Tart with Swiss Meringue and Caramel Ginger Puff captivated us aesthetically. The Yuzu Ginseng Tart was like an elevated version of a Lemon Tart, offering a tangy blend of yuzu and ginseng, while the latter surprised with an interesting cylindrical puff pastry filled with sweet and eggy custard.

Honey Mascarpone Lemon Cake

Among the sweet pastries, Honey Mascarpone Lemon Cake stood out with its fluffy sponge cake, honey mascarpone layer, and soft chantilly cream. Each layer harmonised with the others, and the sweetness level was just right.

Chilled Hashima Ginseng Soup with Goji Berries

Chilled Hashima Ginseng Soup with Goji Berries added a nourishing and refreshing touch to the Sulwhasoo Ginseng Afternoon Tea experience.

Each Sofitel x Sulwhasoo Afternoon Tea Set also comes with two sets of Sulwhasoo Anti-aging Kits worth $222. Each kit features sample sizes of Sulwhasoo's top products: Concentrated Ginseng Renewing Cream (5ml), First Care Activating Serum (8ml), Concentrated Ginseng Renewing Serum (5ml), and Concentrated Ginseng Renewing Eye Cream (3ml).

Sofitel x Sulwhasoo Ginseng Afternoon Tea Price: $118++ for two persons. High tea hours is 2pm to 5pm daily. Make a reservation via their official website, call 6428 5000 or email HA152@sofitel.com

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.


1864
Sofitel Singapore City Centre
Fifth Floor
9 Wallich Street
Singapore 078885
Tel: +65 6428 5000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
High Tea: 2pm - 5pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]