MODU High @ Amoy Street - Elevated Next Chapter of Singapore's first premium Samgyetang specialty restaurant, Bigger Menu and Bigger Space

MODU, Singapore’s first premium Samgyetang speciality restaurant, has recently opened its latest outlet along Amoy Street, MODU High. Transforming the entire shophouse into a modern Hanok-inspired space, the new outlet offers a more intimate and spacious setting to enjoy its signature organic spring chicken Samgyetang, alongside an expanded menu featuring twelve distinct flavours.

Appetisers 4/5

We were served the 2-Gather Set ($118), a curated sharing set for two. It includes a pot of tea, appetisers, two bowls of Samgyetang, a shareable plate, and a traditional dessert to round off the meal. To start, we were each served a trio of appetisers: Honey Marinated Garlic & Ginseng, Steamed Eggplant with Soy Vinegar Sauce, and Tomato Carpaccio with Balsamic Vinegar. The standout was the Honey Marinated Garlic & Ginseng, offering a distinctive interplay of sweet, bitter, and garlicky notes that lingered on the palate.

Buckwheat Crepe Samhap 3/5

For the shareable plate, we chose the Buckwheat Crepe Samhap. This featured delicate buckwheat crepes, meant to wrap slices of grilled tofu and kimchi. Unfortunately, the crepes were disappointingly small and insufficient for the size of the tofu, which also leaned greasy. The saving grace here was the housemade kimchi, delivering a unique nutty and savoury depth.

Wild Mushroom Samgyetang 4.5/5

Moving on to the stars of the meal, the Samgyetang bowls. We tried the Wild Mushroom ($38), a new addition to the menu, featuring the rare and hence highly prized uncultivated neungi mushrooms. While the broth itself did not fully capture the mushrooms’ essence, biting into the chewy, dark-fleshed mushrooms released an intense, woody flavour that added depth to the Samgyetang. As for the halal-certified organic spring chicken, it impressed with its tenderness and, more importantly, its clean, natural flavour. A simple dip into the accompanying pepper salt was more than sufficient to bring out its qualities.

Perilla Seed Samgyetang 4.5/5

The Perilla Seed Samgyetang ($38), one of the two creamy variations, offered a completely different expression of Samgyetang. Rich and aromatic, it carried notes reminiscent of soybean and tahini. The experience evolved as we topped it up midway with the free-flow herbal broth, which lightened the richness while introducing more herbal complexity.

Dessert 4/5

Ending the meal on a comforting note was a traditional Korean Honey Cookie, paired with a mellow, gently sweet housemade Jujube and Cinnamon Punch.

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


MODU High
96 Amoy Street
Singapore 069916
Tel: +65 8035 7883
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 1130am - 10pm
Fri-Sat: 1130am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to 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. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 8 minutes. [Map]

Meatsmith @ Telok Ayer Street - A Solid Spot For Quality Smoked Meats And Indulgent Comfort Food

Located in the heart of Telok Ayer, Meatsmith has long been known for its smoked meats and American BBQ. Equipped with custom-built wood-fire elevation grills and giant Southern Pride smokers, the menu features burgers, steaks, sharing platters, housemade sausages, smoked beef brisket, burnt ends, and ribs smoked over hickory wood for up to 14 hours.

Padron Peppers 5/5

To start, we had the Padron Peppers ($12). Generously seasoned with salt and blistered, the peppers carried a smoky, slightly bitter profile, elevated and rounded off by the accompanying harissa and labneh dip.

Double Cheeseburger 5/5

Meatsmith’s burgers have become a source of comfort for many. We noticed a few regulars quietly enjoying theirs alongside a side or a glass of wine. We were treated to a Double Cheeseburger ($20), featuring double beef brisket patties, sandwiched between a housemade potato bun, with American, sliced cheddar, house pickles, and burger sauce. The patties were exceptionally juicy and flavourful, with smoky, caramelised edges that added depth to each bite. The bun was fluffy and buttery without turning soggy at the bottom, while the pickles provided just the right acidity to cut through the richness.

Smoked Meat Platter for Two

Large-format sharing platters are a main draw here. We had the Smoked Meat Platter for Two ($98), comprising beef brisket, cheese and jalapeño sausage, lime and chipotle glazed pork ribs, Memphis pork ribs, pulled pork, chicken tenders, cornbread, buffalo sauce, smoked butter, and housemade pickles.

Lime and Chipotle Glazed Pork Ribs, Memphis-style Ribs 5/5

The standout for me was the Pork Ribs. They were succulent and juicy overall, with the Lime and Chipotle glazed version delivering a more finger-licking, zesty stickiness. The Memphis-style ribs leaned towards a drier rub, resulting in a more pronounced crust.

Beef Brisket 3.5/5

The Beef Brisket was tender but slightly on the drier side, though the ribbons of smoky fat helped retain some richness and enhanced its texture, especially when paired with the accompanying sauce and smoked butter.

Cheese and Jalapeño Sausage 4/5

Cornbreads 4/5

The housemade Cheese and Jalapeño Sausage was robustly spiced and smoky, pairing especially well with the sweet Cornbreads. I only wish there were more of the cornbreads, as they provided a morsel-like, sweet respite between bites of the savoury meats.

Chicken Tenders 3/5

The Chicken Tenders weren’t particularly tender, but their golden-brown crust delivered a satisfying crunch and flavour with each bite. They were finished with a light drizzle of blue cheese sauce, though a more generous amount would have helped these chicken tenders stand out.

Mac and Cheese 3/5

Sweet Corn and Creole Butter 4.5/5

The platters can be made even more wholesome by adding sides. We had the Mac and Cheese ($10), the Kale and Feta Salad ($10), and the Sweet Corn and Creole Butter ($10). The latter stood out the most, with a pronounced smokiness that added depth to its natural sweetness. That said, given the choice, I would happily add on more cornbreads!

I can see why Meatsmith continues to hold its own as a go-to spot for hearty American BBQ. Be it solo diners, pairs, or larger group gatherings, its fuss-free format caters effortlessly to all, whether you are indulging in a well-made burger on your own or bonding over a satisfying, meat-centric feast with others.

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


Meatsmith
167-169 Telok Ayer Street
Singapore 068620
Tel: +65 6221 2262
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon – Fri: 1130am – 3pm, 530pm till Late
Sat & Sun: 12pm till Late

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

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to the destination. Journey time is about 6 minutes. [Map]

Amor @ Amoy Street - New Spanish Restaurant by Chef Wang, Former Founding Team Member of Olivia Restaurant

Opened in February, Amor is a warm and intimate Spanish restaurant inspired by leisurely meals, shared plates, and the unhurried rhythm of life in Barcelona. Set within a charming shophouse at 107 Amoy Street, its menu draws inspiration from sun-drenched markets, lively tapas bars, and coastal villages by the sea.

Co-founded by Head Chef Yu Wang Leung (Chef Wang), a founding team member of Olivia, and Executive Director Azad Sharma, a hospitality veteran with over a decade of global experience, Amor invites diners to linger, share, and fall in love, one plate at a time.

Watermelon

To start, we were served an amuse-bouche of juicy Watermelon Cubes, a refreshing burst of sweetness to awaken the palate.

Escalivada Tarta 4.2/5

The first tapas was the Escalivada Tarta ($16 for two pieces), a Catalan classic reimagined. Smoky, roasted eggplant, capsicum, and onion are layered over a crisp tarta shell and paired with a foie gras terrine, then finished with extra-virgin olive oil, sherry vinegar, and a Parmesan cheese sauce. While I'm not usually a fan of foie gras, its presence here was unexpectedly subtle, adding creaminess to the dish that complemented the crunchy tarta base. A vegetarian version is also available, substituting cheese for the foie gras.

Happy Egggg 4.8/5

Happy Egggg ($18) lives up to its name, an easy-to-love dish that delivers pure comfort. Served in a martini glass, it reveals layers of silky truffle sabayon, a perfectly cooked 65°C onsen egg with a luscious runny yolk, roasted pumpkin coulis, crispy jamon chips, and brown butter sourdough croutons, finished with a fresh chervil and dill salad. Utterly delicious, it's the kind of indulgent comfort food I would happily eat again and again.

Gambas Al Ajillo 4.5/5

We sampled a tasting portion of Gambas al Ajillo ($34); the full serving comprises four prawns. The prawns are actually sashimi grade, and were firm and generously sized, cooked in fragrant garlic oil and paired with a smoked potato foam, finished with a dusting of sweet paprika. Addictive and tasty, we just wished we had some bread to mop up the sauce.

Pulpo De Galicia 4.8/5

The Pulpo de Galicia ($32) was another of the evening's more memorable dishes. The octopus was impeccably cooked, tender yet springy, with crisped edges. Its savoury and lightly smoky flavours were complemented by soft potatoes, sweet corn, and a rich sobrasada sofrito.

Tea Smoked King Salmon with Avruga Caviar 5/5

We were genuinely blown away by the Tea-Smoked King Salmon with Avruga Caviar ($34), both for its execution and the thoughtfulness behind the dish. Norwegian sashimi-grade salmon is used, combining both belly and back portions and shaped to resemble a single fillet. The fish is gently sous vide before being smoked with Chinese tea, then finished generously with Avruga caviar. The result is exceptionally tender salmon, paired with the savoury caviar. It's finished with vichyssoise (a soup made of cooked and puréed leeks, potatoes, onions and cream), parsley emulsion and wasabi. Pure indulgence, I loved eating this!

Foie Gras' A La Brasa' 4/5

My dining companion also tried the Foie Gras' A La Brasa' ($40), a barbecued foie gras served with sweet-and-sour endive and burnt onion soup. Presenting the foie gras in a soup was quite unique, though its texture became a bit too soft.

Paella- Mediterranean Seafood 3.5/5

Naturally, we had to try their Paella ($56), and had the Mediterranean Seafood version, which featured seabass, squid, and shrimp. I found the rice of this paella a bit wet and sticky, lacking the coveted toasted rice bottom layer. While I don't really mind the sticky rice texture, the seabass also imparted a strong fishy taste to the dish, which I didn't enjoy.

Signature Basque Burnt Cheesecake 4/5

Moving on to desserts, we had their Signature Basque Burnt Cheesecake ($16), a creamy confection with a hint of savoury blue cheese complexity. I was initially hesitant, as blue cheese is not my thing. However, it was surprisingly pretty good: the blue cheese flavour was mild, offering more smoky savouriness than an overpowering blue cheese taste. It was still a bit too rich overall, and we couldn't finish the slice between the two of us, but cheese lovers will definitely enjoy this one!

Hazelnut & Molten Lava Cake 4.5/5

The Hazelnut & Molten Lava Cake ($18) was a bigger hit with our taste buds; my dining companion even declared it the best dessert ever! This warm hazelnut and almond praline cake features a molten, flowing centre that's rich, intense, and indulgent, served straight from the oven. It's intriguingly paired with coconut ice cream, and together, it's very yummy.

Overall, this is a solid tapas spot, and their first menu is a strong start with lots of hits and even some exceptionally good dishes. As someone who enjoys veggie-forward dishes, I was pleased to know that many of their offerings can also be made vegetarian, as one of the investors is a vegetarian himself. Visiting in the afternoon also offers a leisurely lunch with great value: set menus at $38++ that include sharing tapas, a main course, and dessert.

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.


Amor
107 Amoy Street
Singapore 069927
Tel: +65 89165607
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

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

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to 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. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 8 minutes. [Map]

QIN Restaurant and Bar @ The Clan Hotel - Unveils an Exquisite New Menu Helmed by Incoming Homegrown Icon Chef Marvas Ng

Perched on the fourth floor of The Clan Hotel, QIN Restaurant & Bar continues to make its mark on the local dining scene with its cityscape views and refined East-meets-West culinary philosophy. With the arrival of homegrown chef Marvas Ng, formerly from the MICHELIN-Selected Path Restaurant, QIN ushers in an exciting new chapter. His refreshed menu leans into chef-driven creativity while staying rooted in familiar Asian flavours elevated with French finesse. From small plates to signatures, diners can expect thoughtful compositions using premium local and regional produce — a renewed identity that brings fresh energy to QIN's dining experience.

Local Marinated Cherries Tomato 4.2/5

A light and elegant start is the Local Marinated Cherry Tomatoes ($22). Sweet tomatoes sourced from Cameron Highlands are paired with delicate chrysanthemum jelly in a refreshing citrus broth that whets the appetite for what's to come.

Straits Wild Caught Sea Bream "Hai Diao" 4/5

Next is the Straits Wild Caught Sea Bream "Hai Diao" ($28). Clean-tasting slices of sea bream sit atop a local vegetable spring roll, offering a light and crisp bite with textural contrast from the crunchy vegetables.

Sarawak Pork Ear Terrine "Qian Cheng" 4.2/5

An innovative execution, the Sarawak Pork Ear Terrine "Qian Ceng" ($22) transforms humble pig ears into a delicate terrine inspired by classic pig trotter preparations. It is paired with pickled mountain pepper gastrique and local vegetables for acidity and depth.

Shanghainese Hairy Crab Roe "Dou Hua" 4.8/5

One of my favourite dishes of the evening is the Shanghainese Hairy Crab Roe "Dou Hua" ($22). Smooth housemade soy curd is topped with brown crab, hairy crab roe and pickled chilli — a savoury, robust and aromatic combination that complements the creamy curds beautifully. A slice of toasted bread is served on the side, perfect for spreading the rich mixture like a pâté.

Wagyu Beef "Hei Hu Jiao" 4.2/5

The Wagyu Beef "Hei Hu Jiao" ($6 per piece, $16 for 3 pieces) comes in the form of a black sphere filled with wagyu beef, black pepper sauce, shallot and mustard seed. Bite into it for an explosion of peppery, aromatic flavours reminiscent of a Taiwanese Hu Jiao Bing.

Hokkaido Pork Belly (Yume No Daichi) "Har Cheong" 4.2/5

Another addictive dish is the Hokkaido Pork Belly "Har Cheong" ($20). Instead of the usual prawn paste chicken, the prawn paste marinade is used on thinly sliced Hokkaido pork belly. Deep-fried to a crisp, it carries the unmistakable aroma of har cheong — a moreish bite that's hard to stop at one.

Spanish Bellota Ribs "Shao Kao" 4.2/5

The Spanish Bellota Ribs "Shao Kao" ($35) impress with their tenderness. Coated in a savoury Chu Hou sauce and topped with tomato and crispy aromatics, the ribs are delicious and fall off the bone with ease.

Straits Line Caught Local Threadfin "Qing Zhen" 4.2/5

The Straits Line Caught Local Threadfin "Qing Zheng" ($42) is steamed Canton-style with a shallot soy vinaigrette that highlights the natural sweetness and freshness of the fish.

During lunch, QIN offers three business set menus ranging from $38++ to $65++, each accompanied by either rice or salad. The rice is fluffy and fragrant, and I recommend it unless you prefer a lighter meal; in that case, the refreshing oyster-shallot vinaigrette salad is a suitable choice.

Cameron Highland "Nai Cha" 4.5/5

A creative dessert is the Cameron Highland "Nai Cha" ($12), inspired by bubble tea. Roasted black tea from Cameron Highlands is infused into a cream custard, served with cream cheese espuma, black tea boba, and buckwheat for textural contrast. A sprinkle of sea salt subtly lifts the flavours.

Gula Melaka "Ma Shu" 4/5

The Gula Melaka "Ma Shu" ($9), made with warabi starch, takes inspiration from ondeh-ondeh. Chewy and coated in coconut flakes, it reminds me more of kueh kosui in texture.

Sesame 'Su" 4/5

Lastly, the Sesame "Su" ($7 per piece, $18 for 3 pieces) resembles a spring roll, with crisp filo pastry wrapped around a filling of Okinawan brown sugar and nutty black sesame — a simple but satisfying end to the meal.

With Chef Marvas Ng at the helm, QIN Restaurant & Bar enters a refreshing new phase, bringing elevated Asian flavours and polished French techniques into a cohesive, contemporary menu. The dishes are thoughtfully executed with quality ingredients, presenting both comfort and creativity in equal measure. Whether you're here for their value-for-money business lunch sets or a leisurely dinner overlooking the city skyline, QIN offers a refined yet approachable dining experience worth returning for.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
Facebook
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Mashi No Mashi @ Nakin Row - Relocates and Reopens With An Improved Menu Featuring A5 Wagyu

Mashi No Mashi, acclaimed for serving the world's first 100% Wagyu ramen, has relocated to Nakin Row and reopened as a ramen bar concept. Established by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef.

Ultra Wagyu Ramen 4.5/5

With the relocation comes an elevated menu. The restaurant has upgraded from A4 to A5 Wagyu and introduced special reopening prices. Signature dishes remain, including the Ultra Wagyu Ramen ($18.80). This generous Hakata-style bowl features a milky, rich Wagyu bone broth and A5 Wagyu chashu. Compared to the very first Ultra Wagyu Ramen I had when the brand first opened, which was noticeably beefier and richer, this version took on a lighter approach. That said, it remained a satisfying bowl, with a flavoursome broth where the beefy depth still hummed in the background. The Red Chilli tare added a savoury, slightly fiery kick that lifted the flavours of the chashu even further.

Wagyu Bak Kut Teh 4.5/5

The Wagyu Bak Kut Teh ($19.65) is a Singapore-exclusive creation. Served in a peppery, garlicky homemade Wagyu bone broth, the beef was succulent and tender, pairing beautifully with black soy sauce and Japanese rice. Now offered at a special SG60 price, it's definitely more attractive to diners than before.

Wagyu Steak Rice 4.8/5

We also tried the Wagyu Steak Rice ($32.80), featuring charcoal-grilled A5 Wagyu. The charcoal-grilled beef highlighted its natural flavours more distinctly than the chashu, and the accompanying umami steak sauce complemented the meat superbly.

Wagyu Gyoza 5/5

Charcoal Edamame 4.8/5

For sides, while it's a pity to see the Wagyu Siew Mai removed from the menu, the scrumptious Wagyu Gyoza ($6.80) remains. A new addition is the Charcoal Edamame ($4.80), grilled and basted with Wagyu beef fat, a more luxurious take on the usual boring edamame.

The drinks menu now features Suntory Highball on tap, ideal for cutting through the richness of the meal. The Ginger Sour ($12) was an interesting option as well, with the acidity of sushi ginger.

Mr Mashi Ice Cream 4/5

For dessert, we tried the MNM ice creams — Mr Mashi and Mashi Jr. Mr Mashi is a creamy banana sherbet, sweetened with maple and studded with pecans and caramel bites, while Mashi Jr leans towards a raspberry swirl. Both had a well-balanced sweetness that rounded off the meal nicely.

Reopening as a ramen bar concept is a natural fit for Mashi No Mashi, highlighting both its ramen focus and beef-centric identity. With the upgrade to A5 Wagyu, it's now an even more.

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


Mashi No Mashi
3 Pickering Street
#01-42
Nankin Row
Singapore 048660
Contact: +65 8957 8620
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk down Cross Street to South Bridge Road. At the junction of Cross Street and South Bridge Road, cross the road. Turn left onto South Bridge Road. Walk down South Bridge Road. Turn right onto Nakin Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit B. Walk to China Street. Turn right onto China Street. Walk down China Street. Turn left onto Nakin Street. Walk to destination. Journey time about 6 minutes. [Map]