Ce Soir Restaurant @ Portsdown Road — Where Childhood Memories Meet Modern Asian Fine Dining

An evening at CE SOIR feels like stepping into a quiet, deeply personal memory - one shaped by heritage, craftsmanship, and restraint. This modern Asian fine-dining experience is refined by Japanese sensibilities yet anchored in nostalgia, drawing on Chef Seth Lai's kampong childhood in Teluk Intan, Malaysia. Memories of gathering eggs, seaside markets, and home-cooked meals unfold gently across the menu, each course reading like a page from his culinary journal.

Tucked away atop a colonial black-and-white bungalow along Portsdown Road, CE SOIR is an intimate destination helmed by Chef Seth Lai, winner of the MICHELIN Guide Young Chef Award 2024. The restaurant offers an 8-course dinner menu priced at $228++ per person, designed to surprise without overwhelming.

Sparking Tea

The Sparkling Tea was an elegant way to begin, remarkably champagne-like, with delicate tea aromatics and a gentle effervescence. Light, fragrant, and not overly sweet, it set a refined tone for the meal ahead.

1st Snack - Obsiblue Prawn, Kinkan, Shiso 3.8/5

2nd Snack – Ankimo, Mandarin, Hazelnut 4.2/5

3rd Snack – Wagyu, Green Mango, Kaffir Lime 4/5

The meal began with three beautifully plated snacks, served together on a platter, each bite offering a distinct contrast in texture and flavour. While all three were enjoyable, the standout for me was the Ankimo. Beneath a delicate orange jelly hid rich monkfish liver, balanced cleverly by mandarin and hazelnut.

The Wagyu snack was another pleasant surprise, where the acidity of green mango and the fragrance of kaffir lime cut through the richness, leaving us wanting more.

Kanpachi 4/5

An elevated sashimi course featuring Kanpachi (Greater Amberjack) paired with crunchy rose apple, finger lime zest, and sesame. A subtle touch of prawn paste was introduced to evoke the familiar flavours of local rojak. It was a thoughtful reinterpretation that is familiar yet refined.

Wintermelon 5/5

This dish earned a rare full score from me. The Wintermelon soup arrived with an intense, mesmerising smoky aroma. Chef Seth shared that the pork belly used in the soup was smoked 8–9 times, 30 minutes each session, before being simmered together with peanuts, octopus and Zuwaigani (snow crab) for 12 hours. The result was deeply layered and comforting, with flavours that lingered long after each sip. Truly unforgettable.

Sawara 4/5

The Sawara (Spanish mackerel) sparked mixed feelings; the texture was unexpectedly delicate, almost poached, despite being grilled. It was a texture I had never experienced with mackerel before.
Interestingly, the highlight of the dish turned out to be the Hakusai (napa cabbage) on the side, grilled and layered with mushroom XO sauce, mussels and topped with fried beancurd skin. A tamarind sauce added a gentle tartness that tied everything together beautifully.

Signature Seaweed Bread 4.5/5

The homemade Signature Seaweed Bread is so good, we asked for seconds. Made with three types of seaweed, glazed with star anise, and finished with a sprinkle of sea salt. The bread was pillowy-soft inside, with a light crust on the outside. Best enjoyed immediately while hot.

Lobster 4.5/5

Served alongside the bread — and rightly so — this Lobster dish encouraged us to mop up every last bit of sauce. The flavour combination was unexpected yet harmonious: Tang Oh, chickpea miso, roasted kelp and yellow wine. It's one of those sauces that's difficult to describe, but impossible to forget.

Magret Duck 3.8/5

By this point, we were already about 70% full. The Magret Duck was the only dish that didn't quite resonate with me. While the duck was tender and well marinated, it leaned slightly gamey for my taste, and the Angelica root sauce lacked a stronger punch.

An optional $38 top-up for Kagoshima A4 Wagyu is available for diners who prefer an alternative.

South African Abalone 5/5

The last savoury course was a showstopper. South African Abalone, slow-cooked for 5 hours before grilling, achieved a beautifully tender texture. It was served alongside a comforting "fried porridge" made with 5 Grains, Sakura Ebi and Kyoto-style cucumbers for crunch. It's more like claypot rice for us, but either way, this is really delicious!

The table-side service of the rice had us salivating even before it was plated. Chef Seth joked that he salivates every time he prepares it too, and we understand why. The charred aroma and flavour were outstanding.

Nashi Pear 3.8/5

Dessert began with a modern interpretation of Cheng Tng. Osmanthus biscuit sat atop a parfait, paired with Nashi Pear, red date ice cream, candied cashew and a calamansi-brandy sauce. The matcha "leaf" added a visual flourish, while the sauce provided a gentle tang.

Black Sesame & Maltose 4/5

Inspired by the Malaysian snack Heong Peah, this Black Sesame & Maltose dessert captured its signature contrast with flaky, crunchy pastry with a sticky maltose centre. The addition of black sesame added depth without overpowering.

Kaya-Misu 4.8/5

We were glad to save this for last. Kaya-Misu featured homemade pale-green kaya and mascarpone, filled into a choux pastry and topped with a cocoa tuile. Chef Seth uses Marsala wine for the tiramisu tradition, which surprisingly paired beautifully with kaya. A comforting yet elegant finale.

CE SOIR is a reservations-only restaurant offering lunch and dinner, with a seasonal menu that changes every 3 to 4 months. The dining room is intimate, and the team is lean, but service is warm, genuine, and thoughtfully paced.

What I truly enjoyed was how fun the experience felt. Each dish became a little guessing game, where you tried to identify the inspiration, memory, or familiar flavour behind it before the story unfolded. The experience is enhanced by a charming jotter booklet, complete with illustrations and written narratives for every course, allowing diners to journey through Chef Seth's memories alongside the meal.

It's rare to find fine dining that feels this engaging and personal without being overwhelming. CE SOIR manages to be refined yet relaxed, thoughtful yet playful. Truly a place where storytelling, flavour and emotion come together beautifully.

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


Ce Soir Restaurant
5B Portsdown Road
Unit 01-03
Singapore 139311
Tel: +65 9177 9993
Facebook
Instagram
Website
Nearest MRT: One-North (CC Line)

Opening Hours:
Wed: 630pm - 11pm
Thu-Sun: 12pm - 3pm, 630pm - 11pm
(Closed on Mon-Tue)

Direction:
1) Alight at One-North MRT station. Take Exit B. Walk to the bus stop opposite One-North MRT station (Stop ID 18151). Take bus number 191. Alight 3 stops later. Walk to the destination. Journey time is about 8 minutes. [Map]

Restaurant Cougar Lee (錦軒) @ Tras Street - Modern Chinese Cuisine with a Global Flair

Restaurant Cougar Lee (錦軒) on Tras Street is the newest addition to the scene, offering a fresh take on traditional Chinese cuisine. At the helm is Beijing-born Chef Ethan Lee, who brings a wealth of culinary experience from across Europe, including Lyon, Italy, and Barcelona, as well as his grounding in his family's Beijing restaurant. His cross-cultural background has shaped a bold and inventive menu that surprises while staying rooted in comfort and familiarity.

Lee's Steamed Roasted Iberico Pork "Siu Mai" 4.2/5

Lee's Steamed Roasted Iberico Pork "Siu Mai" ($3.90/pc, min. 5 pcs) is freshly made daily. These parcels reveal hand-chopped Iberico pork bursting with juicy richness, finished with garden greens and a hint of wasabi for a gentle kick. The presentation stood out — a playful twist on the classic siu mai with a crispy skirt reminiscent of Japanese gyoza.

Fish Maw, Silkie Fowl, Double Boiled Soup 3.8/5

The Premium Double Boiled Soup of the Day is Fish Maw, Silkie Fowl, Double Boiled Soup ($15/pax). It offered nourishment and comfort, though it lacked the depth and intensity one might expect from a traditional Cantonese-style soup.

Yellow Tail Amberjack 3.8/5

The Yellowtail Amberjack ($18) was well-portioned, featuring thickly sliced amberjack accompanied by a combination of tomato and mango. While refreshing, the citrus dressing leaned a little too sharp, overshadowing the natural sweetness of the fish and fruit.

Foie Gras Terrine wrapped in Filo Foil 4/5

The Foie Gras Terrine wrapped in Filo Foil ($6.90/pc, min. 2 pcs) was a creative highlight. Marinated with Chinese spices like five spice, star anise, and dried apple, the foie gras was slow-cooked in German sweet wine, encased in crisp filo pastry, and finished with a fruity vinegar sauce. The result is a beautifully balanced mouthful of richness and acidity.

The Classic Ngoh Hiang 4/5

The Classic Ngoh Hiang ($16) is a refined take on the local favourite. Handcrafted daily, the meat rolls are juicy with a satisfying crunch, complemented by a tangy and mildly spicy Nam Jim sauce that enhances the savoury flavours.

Braised Monkfish 4.5/5

The Braised Monkfish ($48) was one of the evening's standouts. Firm yet delicate, the monkfish paired beautifully with jumbo asparagus and heirloom tomatoes. The savoury, mildly spicy sauce was the soul of the dish, tying everything together in harmony.

Grilled King Prawn with Handmade Noodle 3.8/5

The Grilled King Prawn with Handmade Noodle ($32) featured springy noodles cooked in a prawn and tobiko bisque, topped with a grilled king prawn. While the presentation was appealing, the bisque could have been more robust and flavourful to bring the dish to life.

Homemade Burnt Cheesecake 4.5/5

Dessert was a delightful surprise. The Homemade Burnt Cheesecake with Chives ($12) is served with salted egg yolk ice cream. The cheesecake was creamy and luscious, with the chives adding an aromatic twist. The salted egg yolk ice cream paired perfectly, elevating the dessert with a sweet-savoury balance that kept us going back for more.

Guests can look forward to a wide range of offerings, from à la carte "tapas-style" small plates and mains to handcrafted desserts. For those seeking value, the set lunch and dinner menus are a great introduction to Chef Lee's creativity – starting from $25 for lunch and $35 for dinner, an exceptional value for its calibre.

Special Promotion – Enjoy over 50% OFF Set Menus:
Lunch: 4-course set at $25 (U.P. $55) | 5-course set at $35 (U.P. $88)
Dinner: 5-course set at $35 (U.P. $88) | 6-course set at $50 (U.P. $158)

Restaurant Cougar Lee (錦軒) combines Chinese tradition with European finesse, bringing a touch of flair and imagination. Chef Ethan Lee's creations showcase an adventurous yet thoughtful approach, offering a refreshing perspective to contemporary Chinese dining in Singapore.

Note: This is an invited tasting.


Restaurant Cougar Lee (錦軒)
61 Tras Street
Singapore 079000
Tel: +65 81624965
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 10pm
Fri-Sat: 1130am - 230pm, 530pm - 1030pm
(Closed on Tue)

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

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Marcy's @ Duxton Road - A Seafood-focused Restaurant with an Eclectic Fusion of Styles Combining Modern Sophistication

Having previously enjoyed a lovely date night at Marcy's Restaurant, I was eager to return and try their refreshed menu, along with a special festive offering that they have prepared for the season. A seafood restaurant at its core, Marcy's has earned a well-deserved reputation for delectable dishes perfect for sharing. We found the portions to be quite generous too! Every dish is thoughtfully crafted with high-quality ingredients from delicate seafood bites to hearty indulgent mains.

I also absolutely love the ambience at Marcy's, an eclectic fusion of styles combining modern sophistication with the intimate charm of a speakeasy. Think dim lighting, rich textures, and unique, quirky design elements that come together to create a luxurious and stylish space.

Pacific Amberjack Tiradito 4.2/5

The first dish we sampled was the Pacific Amberjack Tiradito ($29), showcasing thick slices of raw amberjack (yellowtail) with sundream tomatoes and Avruga caviar for a touch of luxury. The tomatoes' slight tartness perfectly complemented the fish's clean, sweet flavour. A drizzle of fish sauce added some depth of flavour for a nice balance of freshness and complexity.

Crab Toast 4.2/5

The next dish was a special request of mine — Marcy's Crab Toast ($26) — since I have fond memories of how yummy it was the last time I had it. This dish features a good amount of tender, sweet crab meat in a rich anchovy mascarpone. The brioche toast itself is also crisped up in umami butter. It's definitely on the rich side, but since we were sharing the dish, I found it to be a delicious slice of indulgence.

Hasselback Frites 4/5

Another dish of comfort food arrived in the form of Hasselback Frites ($18). The top half of the potatoes are thinly sliced and deep-fried, whilst the bottom is left untouched for a soft, fluffy finish. These frites were topped with a tangy Patagonian prawn cocktail and olive tartar, offering a contrast in flavour and texture. As a self-professed potato lover, whilst I didn’t notice a very large difference in texture between the crispy top and the soft bottom of the potato, I still found this to be a satisfying dish.

Rock Lobster Wellington 4.5/5

We were treated to a beautifully crafted seasonal special for our main course: the Rock Lobster Wellington. This exquisite dish featured succulent rock lobster, tender salmon, and savoury mushroom and spinach duxelles. The sweet, delicate lobster and buttery salmon created a luxurious filling, perfectly balanced by the earthy depth of the duxelles. All of this was wrapped in a golden, flaky puff pastry, baked to perfection. The dish was finished with a light marigold hollandaise and enhanced by a special seaweed caviar (supplement required). A well-executed seafood take on the traditional Wellington.

Pavlova 3.8/5

By this point, we were absolutely stuffed, but there was no way we could leave without trying one of Marcy’s "happy ending" desserts. We had the Pavlova which featured a light, crispy meringue on top, and a rich, creamy base layer of cheesecake. The smoothness of the cheesecake complemented the airy crunch of the meringue, and the dessert was finished with fruits, adding a burst of colour and freshness to every bite. It is however, a little on the sweet side.

You will find that Marcy's is a popular choice for both couples enjoying a romantic date night and groups of friends celebrating special occasions. From the first bite to the last, Marcy's feels special and comfortable, ensuring it's a meal to remember.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Marcy's
39-40 Duxton Road
Singapore 089503
Tel: +65 9012 3747
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 530pm - 12midnight
Sun: 530pm - 1030pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time 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 destination. Journey time about 6 minutes. [Map]

Osteria BBR By Alain Ducasse @ Raffles Hotel Singapore - Savour Wonderful Flavours Of Italian Riviera With Refreshed Menu

Osteria BBR by Alain Ducasse welcomes new Chef de Cuisine Natalino Ambra and presents a newly refreshed menu alongside signature favourites that encapsulate a revitalised and imaginative Italian concept.

We had the Tentazioni Menu ($128++ per guest), which exhibits a selection of must-try signatures and newly-introduced dishes. We started with some amuse bouche to kick start the dinner.

Amberjack 4.2/5

We started with the light and refreshing seafood antipasti - Marinated Amberjack, topped with pomegranate seeds alongside citrus condiment, brightening the appreciation of the fresh fish slices.

Black Angus Beef Tartare 4.2/5

Next, is the Black Angus Beef Tartare topped with almonds and parmesan cheese. I enjoyed using carrots for the sauce, a refreshing touch of the usual pairing I have eaten.

Octopus 4.2/5

Cooked to a lovely tender texture is the charred Octopus complemented by a light potato foam infused with a Mediterranean scent.

Tagliolini, Zucchini, Kristal Caviar 4.8/5

One of our favourite dishes is the Tagliolini tossed in seaweed butter. It is paired with three forms of zucchini - pureed, roasted and crisped. Finally, it is crowned with Kristal caviar for a luxe finish.

Black Angus Beef Tenderloin 4.5/5

For the Mains, diners can choose either the Black Angus Beef Tenderloin or Atlantic Cod Fish. The beautifully medium-cooked Beef Tenderloin is paired with nutty celeriac and full-bodied truffle beef jus.

Atlantic Cod Fish 4.2/5

The Atlantic Cod Fish will be an excellent choice if you don't eat beef. The toothsome and buttery cod fish is accompanied by a flavoursome orange sauce that lifts the enjoyment.

Chocolate Mousse from Alain Ducasse 4.2/5

Homemade Buckwheat Ice Cream 4.2/5

Finally, round off the dining indulgence on a luscious note with the Mousse Al Cioccolato, a rich chocolate mousse made from Alain Ducasse's chocolate, complemented with Homemade Buckwheat Ice Cream.

Signature Baba 4.5/5

Not to be missed is the Signature Baba drizzled with limoncello and topped with whipped cream.

Besides the Temptation Menu I had, guests can opt for wine pairing for an additional $98++ per guest. There is also a 2-course ($39++ per guest) and 3-course ($46++ per guest) lunch menu option exclude Sundays.

Note: This is an invited tasting.


Osteria BBR by Alain Ducasse
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 64121816
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Restaurant
Mon, Thu-Sun: 12pm - 230pm, 6pm - 945pm
Bar
Mon, Thu-Sun: 12pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]