Synthesis (食拿酒稳) @ Suntec City - An Inventive Dining Experience Inspired by Traditional Chinese Medicine

Blending the wisdom of Traditional Chinese Medicine (TCM) with modern culinary creativity, Synthesis offers a refreshing take on Asian fusion cuisine. Crowned Best Fusion Restaurant 2026, the restaurant takes familiar Asian flavours and reimagines them through inventive combinations, playful presentations and TCM-inspired elements.

The experience begins before you even step inside, with an eye-catching storefront reminiscent of a traditional Chinese medical hall, complete with shelves of herbs and ingredients. Interestingly, you can even pick up TCM-inspired gelato here! Beyond the intriguing facade lies a stylish restaurant and bar where traditional influences meet contemporary dining.

Fish Tartare Pani Puri 4/5

Inspired by the popular Indian street snack, Synthesis' Fish Tartare Pani Puri ($20 for 3 pcs) features Atlantic salmon, ahi tuna, tamarind curry crème, caviar, and curry leaf. The bite-sized creation brings together delicate seafood flavours with a subtle tanginess from the tamarind curry crème. Light and refreshing, it makes a lovely starter to kick off the meal, especially when paired with drinks.

Crispy Black Pepper Crab Popiah 5/5

A definite showstopper and one of my favourites of the evening, the Crispy Black Pepper Crab Popiah ($26 for 2 pcs) is a must-order! The popiah skin was beautifully crisp without being greasy, encasing generous fresh crab meat.

What made the dish even more memorable was the accompanying black pepper mousse, presented in an adorable crab-shaped dish. Solidified with dry ice, the mousse had an almost gelato-like texture, adding an unexpected, playful twist to the familiar black pepper crab flavours. I enjoyed it so much that I could easily eat the mousse on its own!

Binchotan-Grilled River Prawn 4/5

Topped with ikura and drizzled with a herbal beurre blanc, the Binchotan-Grilled River Prawn ($28 for 3 pcs) featured plump, fresh prawns complemented by a delicate, lightly flavoured sauce. While the seafood itself was enjoyable, I would have preferred a more pronounced smoky char from the binchotan grilling to add depth. The herbal beurre blanc was also relatively light on the palate, making it a more delicate offering than some of the bolder dishes we tried.

Truffle Carbonara “Suan Pan Zi” 5/5

Another standout of the evening was the Truffle Carbonara “Suan Pan Zi” ($28), a creative interpretation of the traditional Hakka yam abacus seeds. The homemade yam abacus seeds were coated in a rich, creamy black truffle sauce and topped with crispy burdock root for an added textural contrast.

The black truffle cream sauce was absolutely delicious and incredibly addictive, and it complemented the chewy texture of the yam abacus seeds beautifully. As much as I loved it, I would recommend ordering this to share, as the sauce's richness can get a little heavy after a while. Nevertheless, this is definitely one dish I would return for!

Sakura Chicken Poached Rice 4.2/5

Moving on to the mains, we tried the Sakura Chicken Poached Rice ($30 for regular, $44 for large), served in a collagen-rich 'Liu Wei' broth with dried scallops. The broth carried a comforting herbal flavour, complemented by tender pieces of chicken.

I particularly enjoyed the addition of puffed rice and egg floss, which added a delightful textural contrast to the otherwise soothing dish. Comforting and nourishing, this was a lovely way to balance out some of the richer dishes earlier in the meal.

Sereni-tea 3.8/5

We also tried the Sereni-tea ($24), the only hot cocktail on the menu. Combining ginseng gin, whiskey, honey date syrup and ginseng tea, this was an interesting departure from the usual chilled cocktails. The distinctive ginseng flavour takes centre stage, giving the drink a herbal character that stays true to the restaurant's TCM-inspired concept. If you enjoy the earthy, bittersweet notes of ginseng and have never tried a hot cocktail before, this is one worth considering.

Purple Qi 3.8/5

A visit to Synthesis wouldn't be complete without trying its intriguing selection of TCM-inspired cocktails. We started with the Purple Qi ($22), a visually captivating concoction featuring blue pea-infused tequila, vodka, passionfruit, Super Lime Juice and goji berry purée.

Served with a theatrical presentation, the vibrant purple cocktail certainly made an impression even before the first sip. With its unusual combination of ingredients and eye-catching presentation, it is a fun choice for those looking to explore something a little different from the usual cocktail offerings.

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


Synthesis (食拿酒稳)
Suntec City
Tower 4
3 Temasek Boulevard
#01-643
Singapore 038983
Tel: +65 9727 4649
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Daily: 1130am - 2pm, 4pm - 1030pm

Direction:
1) Alight at Promenade MRT Station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Song Yue Taiwan Cuisine (松悦台式料理) @ Kallang Leisure Park - Dive into the ‘Taste of Hakka’ with Reimagined Hakka Classics

Song Yue Taiwan Cuisine (松悦台式料理), located in Kallang Leisure Park, has been a popular choice for comforting Taiwanese fare prepared with fresh and quality ingredients. The restaurant has recently unveiled an exciting seasonal ‘Taste of Hakka’ menu, featuring reimagined renditions of traditional Hakka classics. Available from now until 31 December 2025, the menu pays homage to the rich culinary heritage of the Hakka community with a modern touch.

Wok-Fried Abacus Beads 4.8/5

I was most excited for the Wok-Fried Abacus Beads ($20.90), a rare Hakka delicacy that’s hard to come by these days. It didn’t disappoint at all - each abacus bead was soft yet pleasantly chewy, perfectly coated in a fragrant stir-fry of shredded yam and beancurd. Every bite was loaded with umami and kissed with an addictive hint of wok hei.

Hakka Stir-Fry with Pork Belly and Chives 4.2/5

The Hakka Stir-Fry with Pork Belly and Chives ($21.90) may look simple, but it impressed with its balanced mix of textures and flavours. The fragrance of the chives was pronounced in the combination of pork belly, beancurd and peanuts.

Lobster in Superior Broth with Hakka Sweet Rice Wine 4/5

The Lobster in Superior Broth with Hakka Sweet Rice Wine (Market Price) was served bubbling hot in a claypot, peppered with wood ear mushrooms, white shimeiji mushrooms and slices of angelica root. The lobster chunks were a little tough, but otherwise, the nourishing broth was satisfying.

Traditional Hakka Salt Baked Chicken 4.2/5

The Traditional Hakka Salt Baked Chicken ($36.90) features a whole spring chicken encased in salt and slow-baked. The result was tender, juicy meat infused with a subtle herbal fragrance. We also appreciated how it wasn’t overly salty.

Traditional Mee Sua in Superior White Pepper Broth 4.2/5

My dining companions were fans of the Traditional Mee Sua in Superior White Pepper Broth with Sliced Pork Fillet, Meatballs and Pig’s Stomach ($23.90). Full of warmth, the lightly peppered broth paired nicely with tender pork fillets, meatballs, and cleanly prepared slices of pig’s stomach.

Grandpa’s 3-Hour Slow Braised Pork Belly with Cabbage and Dried Bamboo Shoots 4.5/5

We ended with Grandpa’s 3-Hour Slow Braised Pork Belly ($36.90), a dish that would satisfy fans of fatty pork belly. The pork belly was melt-in-the-mouth tender, balanced by the crunch of cabbage and bamboo shoots. I’d highly recommend pairing this and its rich sauce with a bowl of white rice.

In conjunction with this limited launch, diners can also receive a limited-edition Song Yue jute bag with a minimum order of at least one Hakka dish and a spend of $138 for members or $168 for non-members.

Photos and words by Jo, 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.


Song Yue Taiwan Cuisine (松悦台式料理)
Leisure Park Kallang
#01-38/39
5 Stadium Walk
Tel: +65 6988 3322
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Nearest MRT: Stadium (CC Line), Tanjong Rhu (TE Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 530pm - 930pm
Fri-Sat, Eve PH: 1130am - 330pm, 5pm - 10pm

Direction:
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Rhu MRT station. Take Exit 2. Walk towards the river. Cross the bridge to indoor stadium. Cut across the open air carpark towards Stadium Crescent Road. Walk to Kallang Theatre. Turn right onto Stadium Walk. Walk to destination. Journey time about 6 minutes. [Map]

Embu @ Mandarin Oriental Singapore - Flavours of Singapore Buffet Theme in Celebration of The Nation's 60th Birthday

Embu at Mandarin Oriental Singapore presents 'Flavours of Singapore' with a special SG60 Nostalgic Gourmet Series from 30 June to 10 August 2025, in celebration of the nation's 60th birthday. As part of Mandarin Oriental's SG60-themed experiences, the SG60 Nostalgic Gourmet Series features pop-up stations that pay tribute to local culinary heritage. On selected days, celebrated pastry and Chef Pang Kok Keong will present his signature Mee Tai Mak. You can also look forward to Haig Road Putu Piring, a beloved name in traditional Malay steamed rice cakes, and Ah Mah's Legacy, known for their nostalgic renditions of Muah Chee and Orh Nee.

Hakka Mee Tai Mak

On the evening I visited, it was Chef Pang in action, dishing up his signature Hakka Mee Tai Mak. The star of this dish lies in the handmade rice noodles, which boasted a noticeably more bouncy and chewy texture than the typical version. Guests could choose between a dry or soup rendition. The dry version highlighted the rich umami of savoury minced pork, while the soup offered a comforting, flavourful broth that made for a heartwarming bowl.

Hakka Abacus Seeds

Hakka Radish Balls

Adding to the exclusivity of the evening were Hakka Abacus Seeds and Hakka Radish Balls. I was pleasantly surprised by the execution of these traditional dishes, especially considering they were served buffet-style. The taro dumplings were satisfyingly chewy, while the radish balls were a rare and nostalgic highlight that brought unexpected joy to the lineup.

Fried Carrot Cake

Over at the Chef's Live Station, a variety of local hawker favourites were made to order. The Fried Carrot Cake leaned slightly on the salty side but was still deeply moreish, with savoury radish bits adding subtle sweetness. The Oyster Omelette was a standout, featuring crisp edges, gooey bits, and generous helpings of plump, fresh oysters.

Popiah and Kueh Pie Tee

Popiah and Kueh Pie Tee were both well done too. The popiah skin had a nice springy bite, and the kueh pie tee shells were crisp, carrying well-seasoned turnip filling that balanced sweet and savoury notes.

Singapore Bak Kut Teh

Singapore Chilli Crab

The Local Favourites station offered comforting staples that many Singaporeans would instantly recognise. The peppery-style Singapore Bak Kut Teh warmed the soul with its heady broth and fork-tender pork ribs, while the Singapore Chilli Crab was indulgently rich, served with golden fried mantou perfect for soaking up the sauce.

Singapore Hokkien Mee

The Singapore Hokkien Mee brimmed with juicy prawns and crunchy pork lard.

Baked Whole Fish

Australian Grass-fed Angus Sirloin

Baby Back Ribs

At the Chef's Speciality Carving Board, Baked Whole Fish impressed with its moist, tender flesh, elevated by a piquant Nonya spice sauce. The slow-roasted Baby Back Ribs were coated in a sticky barbecue glaze that made them finger-licking good. Meanwhile, Australian Grass-fed Angus Sirloin was slow-roasted and paired with red wine sauce, offering a hearty Western touch to the spread.

Singapore Rojak

You could customise your own Singapore Rojak at the DIY station. The spread included pineapple, cucumber, bean sprouts, apple, turnip, youtiao, prawn paste sauce, and crushed peanuts. I appreciate the youtiao, which was crisp on the outside and soft on the inside, soaking up the punchy rojak sauce beautifully.

Seafood Colosseum

The Seafood Colosseum, a highlight of the buffet, was extremely popular due to its impressive array of seafood. There were seasonal oysters, Boston lobster, mud crab, tiger prawns, green-lipped mussels, and white clams.

Chendol

To round off the experience, the dessert section featured a lavish assortment of both local favourites and Western pastries. My personal favourite was the Chendol, which was delightful with fragrant coconut milk and soft, chewy green jelly. It was a sweet and refreshing way to end an evening that truly celebrated Singapore's culinary richness.

Flavours of Singapore
30 June to 10 August 2025
6:30pm - 10pm
SGD 98 per adult inclusive of free flow of chilled juices, coffee and tea (Sunday to Thursday)
SGD 118 per adult inclusive of free flow of chilled juices, coffee and tea (Friday and Saturday)

SG60 NOSTALGIC GOURMET SERIES
Mee Tai Mak by Chef Pang Kok Keong: 18–19 July and 8–9 August.
Muah Chee & Orh Nee by Shiny Phua of Ah Mah’s Legacy: 4–5, 11–12, 25–26 July and 8–9 August.
Haig Road Putu Piring: 27 July and 3 August.

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.


Embu
Mandarin Oriental Hotel Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 630am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

Happiness Kitchen Private Dining (幸福廚房), Mother & Son Duo Serving Comforting Taiwanese Cuisine

Gathering with the foodie gang, we explored Happiness Kitchen, a relatively new home private dining that unveils the rich tapestry of Taiwanese cuisine.

Pickled Tomatoes 4.2/5

Our meal commenced with the Pickled Tomatoes, a delightful mix of sweet and tangy flavors that sparked our appetites. Its refreshing taste acted as intermittent palate cleanses, making it a constant companion throughout the dinner.

Bamboo Shoot 4.8/5

An unexpected gem was the Bamboo Shoot with Goma Sauce, crowned with sakura ebi. The goma sauce complemented the chunky and sweet bamboo shoot, while the sakura ebi added a contrasting texture and fragrance.

Moonlight Prawn Cake 4.5/5

The Moonlight Prawn Cake, shaped like a full moon, showcased a prawn stuffing encased in a light and crispy wrap. Its unique texture made it a standout on the table.

Braised Beef Shank 4/5

Surprising us in both flavour and portion, the Braised Beef Shank, though labelled an appetiser, was generously sized. The lean cut, adorned with connective tissue, boasted tenderness and rich flavour, a testament to skilled braising.

Spring Onion Chicken 4/5

Defying appetiser norms, the Spring Onion Chicken graced our table as a whole chicken. The tender meat, complemented by ginger and scallions, showcased an unexpected gelatin layer beneath the skin.

Handmade Peanut Tofu 3.8/5

The Handmade Peanut Tofu, akin to a creamy pudding, featured a unique texture. Paired with bonito flakes and a garlic-infused sweet peanut sauce, it presented a distinct flavour profile, though the garlic notes were a tad overpowering.

30 Yr Old Chay Po Chicken Soup 4.8/5

A highlight was the 30-year-old Chay Po Chicken Soup, a comforting elixir that was light, clean, and sweet. Its flavours were so captivating that seconds were inevitable.

Perilla Plum Pork Ribs 4.8/5

Introducing a brilliant fusion, the Perilla Plum Pork Ribs, adorned with sesames, showcased the innovative use of perilla plum sauce. The fall-off-the-bone ribs immersed in this delectable sauce proved to be a winning combination.

Seasonal Greens 4/5

In a nod to freshness, Seasonal Greens made a simple yet satisfying appearance. Stir-fried to retain crunch and sweetness, it served as a wholesome accompaniment to the meaty offerings.

3 Cups Squid 4.2/5

The 3 Cup Squid was a delightful twist, a departure from the more common 3 Cup Chicken. The springy squid, bathed in rice wine, sesame oil, and soy sauce, was elevated by the aromatic basil leaf, adding a distinctive charm.

Dry Braised Prawns 4.8/5

Seafood stole the spotlight with Dry Braised Prawns, featuring impeccably fresh prawns immersed in a delectable sauce. So enticing was the sauce that not a drop went to waste.

Handmade Hakka Abacus Seeds

A surprise find on the menu was the Handmade Hakka Abacus Seeds, showcasing the versatility of Taiwanese cuisine. Soft and delightfully chewy, these seeds were wok-fried with an ensemble of flavours for a robust finish.

Roe Crab Glutinous Rice $160

Our dining experience took an indulgent turn with the addition of Roe Crab Glutinous Rice. A dish usually reserved for grand occasions, this Taiwanese delicacy promised a symphony of flavours.

Yam Sago

Concluding our feast was the sweet note of Yam Sago, bringing a delectable end to our private dining expedition at Happiness Kitchen.


Happiness Kitchen Private Dining
(幸福廚房)
Punggol
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