Anngel Thai Private Dining - A Homely Thai Feast with Bold, Comforting Flavours

Anngel Thai Private Dining is one of the newest additions to Singapore’s vibrant private dining scene. Helmed by the team behind the well-loved home-based business Anngel Thai Noodles, this new venture presents a multi-course Thai dining experience priced at $148 per pax. I was fortunate to secure a seat during its initial opening, and the evening unfolded with a well-paced progression of dishes that balanced familiar Thai flavours with creative interpretations.

Marinated Salmon with Seaweed, Rice and Thai Chilli Sauce 4/5

We began with Something Japanese, a playful appetiser that brings together Japanese elements with a Thai twist. The Marinated Salmon is meant to be wrapped with rice and seaweed, but it is the accompanying Thai chilli sauce that truly elevates the dish. Its tangy heat cuts through the richness of the salmon, adding a vibrant lift to each bite.

Duck Meat in Kueh Pie Tee Shell 3.5/5

Next was Something Nyonya, served in a crisp kueh pie tee shell filled with Shredded Duck tossed in a Thai-style sauce. While the textural contrast between the crunchy shell and tender duck was enjoyable, the sauce could have been more pronounced to better showcase the bold and punchy flavours typically associated with Thai cuisine.

Vegetable, Pork Crackling and Minced Pork Platter 4/5

The meal then moved into more robust territory with the Vegetable, Pork Crackling and Minced Pork Platter. The minced pork was deeply flavoured, carrying a delightful balance of spice and tang. Paired with fresh vegetables, the dish took on a communal, hands-on style of eating similar to Korean wraps. The pork crackling added a satisfying crunch, enhancing both texture and richness.

Braised Pig Trotter 5/5

A standout of the evening was the Braised Pig Trotter. The trotter was beautifully braised, absorbing the richness of the herb-laden sauce. The skin was gelatinous and soft, while the meat was so tender it fell off the bone effortlessly. Served alongside salted vegetables, braised eggs and mushrooms, it was a comforting dish that called for steamed white rice to soak up the savoury gravy.

Clams in Thai Red Curry 4.8/5

Another highlight was the Clams in Thai Red Curry. The clams were plump and juicy, cooked in a fragrant red curry that was rich yet well-balanced. It was a crowd-pleaser that had everyone going back for more, especially when paired with rice.

Prawn Soup with Fried Egg 5/5

The Prawn Soup with Fried Egg offered a unique and interactive element. We were first encouraged to taste the fried egg with baegu leaves on its own, appreciating its simplicity. When combined with the robust prawn soup, the flavours deepened, creating a more complex and umami-rich profile. The prawns were fresh and perfectly cooked, while the radish stood out for its natural sweetness and ability to absorb the broth.

Fried Fish in Sweet & Sour Sauce 4.5/5

The Fried Fish in Sweet & Sour Sauce was well executed, with chunky fillets lightly battered to achieve a crisp exterior while retaining a moist interior. The sweet and sour sauce brought a lively balance, complemented by crunchy cashew nuts and the tangy sweetness of pineapple.

Crab in Yellow Crab 4.5/5

Equally impressive was the Crab in Yellow Curry. The rich, aromatic yellow curry paired beautifully with the natural sweetness of the mud crab. It was an indulgent, hands-on dish that encouraged diners to dig in and savour every last bit of the sauce.

Coconut Shoot and Corn Salad 4.5/5

Interestingly, the savoury courses concluded with the Coconut Shoot and Corn Salad, a refreshing change from the usual sequence. The coconut shoot offered a unique crunchy texture, while the corn and strawberries contributed sweetness and tang. Tossed in a dressing reminiscent of Thai papaya salad, it provided a light and palate-cleansing finish to the savoury lineup.

Red Ruby, Lod Chong, Jackfruit in Coconut Milk 4.5/5

Dessert was Red Ruby, Lod Chong, Jackfruit in Coconut Milk, a classic Thai combination that was both sweet and refreshing. The chilled coconut milk and mix of textures made for a satisfying end to the meal after the richness of the earlier courses.

Overall, Anngel Thai Private Dining delivers a thoughtfully curated Thai dining experience that highlights bold flavours, comforting dishes and occasional creative touches. With several standout plates and an intimate setting, it is a promising addition to Singapore’s growing private dining scene.


Anngel Thai Private Dining
Jalan Rajah
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Yue (乐) @ Aloft Novena Singapore - Free Flow MSW Durian Together with an Upgraded Buffet Menu

With durian season in full swing, Yuè at Aloft rolls out a free-flow Mao Shan Wang durian buffet as a treat for its loyal diners. Even better? It's available alongside their upgraded à la carte zi char buffet, which now features a slew of premium additions. Due to popular demand, the 1-for-1 promotion has been extended too!

Singapore-style Chilli Crab 3.8/5

Duck Confit, Kung Pao 4/5

Poached Prawn 4/5

We were invited to try the new line-up, and there's plenty to shout about. Three premium dishes are limited to one serving per table, but they're worth ordering. The Singapore-style Chilli Crab features fresh, meaty crabs coated in a thick, slightly sweet sauce. While a tad too sweet for our taste, the freshness of the crab more than makes up for it. The Duck Confit, done Kung Pao-style, is fork-tender and pleasantly spicy. It is a brilliant East-meets-West twist that works. The Poached Prawns stood out for their sheer freshness. It was plump, juicy and a definite must-order.

Soup

Singapore-style Chilli Sauce, Deep-Fried Mantou 3/5

Over at the self-serve station, diners can help themselves to two soups: the Braised Fish Maw Broth with Crab Meat and Conpoy, which was decent but relatively standard, and the Old Cucumber Pork Ribs Soup, which was the slow-boiled soup of the day, really impressed us with its rich, homely flavour. For those who love chilli crab sauce but prefer not to get messy, the sauce is available on its own, accompanied by deep-fried mantou, served free-flow. We wish the mantou were a little crispier.

Sweet and Sour Pork 4/5

Among the main dishes, one of our favourites was the Sweet and Sour Pork with Popping Candy, which is a fun and surprisingly tasty combination where the crackling candy adds a playful texture. Just remember to break it up a little before dipping. Another standout was the Deep-fried Chicken with Dried Chilli and Szechuan Peppercorn, which was exactly what we want from a spicy dish - crispy, fragrant and totally addictive.

Deep-fried Seabass Fillet 4.5/5

Seafood-wise, there's only one item on the current menu, but it's a good one. The Deep-fried Seabass Fillet is served with a sweet and spicy mango sauce and hits all the right notes, featuring thick, tender fillets with a nicely balanced glaze that's both appetising and well-executed.

Yue’s Signature “LIMPEH” Bee Hoon 3/5

Egg Fried Rice 4/5

Mee Tai Bak 3.8/5

As for staples, we tried three options. Yuè's Signature "LIMPEH" Bee Hoon is one of their proud creations, but it tasted a little too ordinary for us. On the other hand, the Egg Fried Rice with Tobiko and Scallop was excellent. It was fluffy, well-seasoned and made even better with the occasional pop from the tobiko. The Mee Tai Bak with XO Sauce, Chai Poh and Chicken was a dinner-exclusive item. Slightly sweet, savoury and smoky, it reminded us of a cross between black carrot cake and char kway teow. If that is your flavour profile, you would love this.

To end the meal, diners can look forward to a DIY Homemade Beancurd bar with assorted toppings, along with chilled juices, coffee, and tea. If you're dining in the evening, you'll also get access to the Chilled Mango Sago, another dinner-exclusive that’s light and refreshing.

And of course, the highlight for many is the free-flow Mao Shan Wang durian, which is available as a top-up at $30++ per person, served at the alfresco area from Fridays to Sundays only. If you're only here for the durian, a standalone durian buffet option is also available, with the same 1-for-1 promotion at $108++ for two diners.

Yuè’s à la carte zi char buffet is available daily for lunch from 12pm to 3pm, and for dinner from 6pm to 10pm (Monday to Thursday) or 6pm to 10:30pm (Friday to Sunday). The current 1-for-1 promotion is valid until 28 September 2025, so don’t miss your chance to feast.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore
Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
Facebook
Instagram
Website
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Yue (乐) @ Aloft Novena Singapore - Unlimited A La Carte Zi Char Buffet from $29.90++ with 1-for-1 Promotion

Yue at Aloft, nestled within Aloft Singapore Novena, launches what may be Singapore's most value-for-money a la carte zi char buffet, priced from just $29.90++ per person. And for a limited time, diners can enjoy an even sweeter deal with a 1-for-1 promotion (U.P. $59.80++/$71.80++ per pax, min. 2 to dine). The buffet features over 20 dishes showcasing Yue's signature modern Chinese cuisine with touches of local seafood flair. On top of that, each table receives two complimentary premium dishes: Crab with Creamy Milk and Salted Egg Lime Sauce and Kung Pao Duck Confit, making this deal even more irresistible.

Crab, Creamy Milk and Salted Egg Lime Sauce 3/5

While the Crab itself was fresh, sweet, and decently sized, the creamy salted egg lime sauce was overly zesty, throwing off the flavour balance. The sauce felt more citrus-forward than salted egg-rich, which may divide opinions.

Duck Confit, Kung Pao 3.8/5

The Kung Pao Duck Confit was a generous serving with two tender duck legs in a claypot. The meat was beautifully fork-tender, but the sauce lacked the bold, spicy, sweet punch typical of kung pao dishes. A little more heat and tang could have lifted it further.

Deep-Fried Mid-Joint Wings, Shrimp Paste 4/5

The Deep-Fried Mid-Joint Wings were a solid favourite. Deep-fried until crisp and marinated in shrimp paste, they were packed with umami and remained juicy inside. It is a classic zi char delight.

Crispy Baby Squid, Sweet Shrimp Paste and Ground Peanut 4/5

A clever, rojak-style take on Crispy Squid. These baby squid were deep-fried to a golden crunch, then tossed in a sweet shrimp paste and crushed peanuts. Addictive and well-executed. It is a standout dish.

Mapo Beancurd, Minced Pork 2.8/5

The Mapo Beancurd missed the mark. Using firm tofu instead of the usual silky type removed the velvety texture one expects from Mapo Tofu. Moreover, the sauce lacked the signature kick of doubanjiang and Sichuan peppercorns, making it flat and underwhelming.

Deep-fried Sea Bass Slices, Superior Soy Sauce 3.5/5

A simple and comforting dish, much like something you'd find in a home kitchen. The superior soy sauce played an essential role in adding depth and lifting the flavours of the tender Deep-fried Sea Bass Slices.

Cereal Prawns 4.2/5

This is a zi char staple that delivers on flavour. The Cereal Prawns are succulent and crispy, generously coated in buttery sweet cereal and fragrant curry leaves. They are comforting and well-balanced.

Sweet and Sour Pork, Popping Candy 4.2/5

The Sweet and Sour Pork was both playful and delicious. The succulent pork pieces were glazed in a tangy-sweet sauce, and the addition of popping candy gave it a whimsical, fizzy touch that added both texture and fun to the dish.

Spring Chicken, Luzhou Laojiao Zisha Tequila 3/5

Served sizzling, the Spring Chicken with Luzhou Laojiao Zisha Tequila was tender and well-flavoured. However, the dish lacked the aromatic complexity expected from the Luzhou Laojiao Zisha Tequila, making it feel more like a standard brown sauce braise.

Sliced Beef, Black Pepper Garlic Sauce 4.5/5

The Sliced Beef in Black Pepper Garlic Sauce was one of the stars of the night. The beef slices were juicy and tender, and the black pepper garlic sauce packed a sharp, pungent punch that paired exceptionally well with the meat.

Wanton Noodles Soup 2/5

The Wanton Noodles Soup is a letdown. While the noodles were decently springy, the soup lacked depth and body, resulting in a bland dish that felt more like an afterthought.

Yue's Signature 'LIMPEH' Bee Hoon 4.8/5

The must-order dish is Yue's Signature 'LIMPEH' Bee Hoon. A modern take on Chao Ta Bee Hoon, this version has a charred, crispy crust and deep wok hei. The soy sauce and lup cheong add an extra dimension of flavour, making it incredibly fragrant and satisfying. It is easily the best dish on the buffet.

Yue at Aloft impresses with a robust selection of zi char classics and playful modern twists. While a few dishes fell short of expectations, the value-for-money is undeniable, especially with the 1-for-1 promotion and free premium dishes. This buffet is worth every penny. It offers over 20 items, including crowd-pleasers like Cereal Prawns, LIMPEH Bee Hoon, and Sweet and Sour Pork with Popping Candy.

Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore
Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
Facebook
Instagram
Website
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Yue (乐) @ Aloft Novena Singapore - A Fusion of Tradition and Innovation

Nestled within the world's largest Aloft Hotel, Yue (乐) Restaurant takes centre stage, boasting traditional Chinese cuisine with a contemporary twist, all under the expert guidance of Executive Sous Chef Awyeong Kin. It offers a delightful array of dishes that harmoniously blend flavours and textures.

Deep Fried Eggplant 4/5

Initiating our dining experience, the Deep Fried Eggplant ($12) captured our taste buds with its perfectly crisp exterior and a delicate coat of batter. Simply seasoned with salt and pepper, it reached new heights with the addition of chicken floss, offering an elevated dimension of enjoyment.

Crispy Baby Squid 4/5

The Crispy Baby Squid ($15) emerged as a modern rendition of local rojak, featuring deep-fried baby squid tossed in a sweet shrimp sauce and garnished with ground peanuts — a delightful twist on a familiar flavour, marrying crispiness and savoury sweetness.

Braised Fish Maw Soup 4/5

For a comforting start, the Braised Fish Maw Soup ($12 per serving) presented a wholesome alternative to traditional shark fin soup. Laden with fish maw, crab meat, and conpoy, this hearty soup invited personalisation with a dash of vinegar and pepper. Current promotion: Receive a complimentary 45ml drizzle of Martell Cordon Bleu when a diner orders a small portion.

Steamed Cod Fish 4/5

The Steamed Cod Fish ($23) showcased a fatty fish delightfully paired with a homemade spicy garlic peppercorn sauce. The sauce garnered unanimous approval, prompting suggestions to bottle and sell this delectable accompaniment.

Charcoal Grilled Beef Ribeye 4/5

A reminiscence of New Ubin Seafood, the Charcoal Grilled Beef Ribeye ($95 for 500g) exhibited a perfect blend of tenderness and juiciness, complemented by a tantalising charred aroma. Served with Himalayan salt or mustard, it was a carnivorous delight.

Chilli Tiger Prawn 4/5

Opting for a deviation from the usual Chilli Crab, we indulged in the Chilli Tiger Prawn ($9/100g). With a minimum order of 500g, the option to have them with deep-fried or steamed mantou added to the allure provides an ideal vessel to savour the rich chilli crab sauce.

Sweet and Sour Pork 4/5

Yue's Sweet and Sour Pork rendition added a playful twist with popping candies. Not overly sweet, and with a generous serving of pork, each bite delivered a delightful crunch.

Stewed Seafood Bee Hoon 4.2/5

The Stewed Seafood Bee Hoon ($26/$52) stood out with its silky bee hoon absorbing the delectable broth. Enhanced by the sweetness of prawns and clams, a side of sambal elevated the dish, adding another layer of enjoyment.

Chilled Mango Sago, Lime Sorbet 4/5

Concluding our culinary journey was the Chilled Mango Sago ($8 per serving) with a refreshing scoop of Lime Sorbet. This sweet and sour combination provided the perfect ending, leaving our palates invigorated.

Yue (乐) Restaurant at Aloft Novena Singapore artfully combines tradition and innovation, creating a dining experience that marries the richness of classic Chinese flavours with contemporary twists. It is a Chinese restaurant worth discovering in the heart of the city.

Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore

Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
Facebook
Instagram
Website
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]