Chef's Tavern @ Craig Road - Affordably Priced Exquiste European-Japanese Cuisine

Chef Stephan Zoisl, previously of Chef's Table at Tras Street, returns with a brand-new concept – Chef's Tavern, a casual European-Japanese eatery tucked along Craig Road. Unlike the Western Omakase experience at his former restaurant, Chef's Tavern offers a more approachable menu built around premium ingredients, well-executed dishes, and warm hospitality.

Tavern Style Teishoku Sets 4.2/5

The Tavern Style Teishoku Sets are available during lunch (Mon–Sat, 12pm – 230pm) from $28++, and offer excellent value. Each set comes with a choice of rotating mains, such as pork or monkfish, served alongside salad, soup, vegetables, fruit and a choice of sourdough or Japanese rice. A satisfying and wholesome one-tray meal that combines quality produce and comforting flavours.

Hokkaido Scallop Crudo 4/5

A refreshing and vibrant start was the Hokkaido Scallop Crudo ($19). Stuffed with mint and shiso, the sweet scallops were paired with a tangy mango leche de tigre, pomelo sacs, calamansi juice, and topped with trout roe and avocado cream. Bright, zesty and texturally pleasing.

Hamachi Sashimi 4/5

The Hamachi Sashimi ($18) was clean and simple, allowing the freshness of the fish to shine through. Paired with lightly pickled vegetables and grapes compressed in sweet Austrian wine, this was a light and elegant appetiser to whet the appetite.

Anchovy Puff Pastry 4/5

The Anchovy Puff Pastry ($12) was another favourite. Ricotta cream and savoury anchovy on a crispy puff base, finished with olives. It had great flavour contrast and texture in each bite.

Prawn & Lobster Ramen 3.8/5

The Prawn & Lobster Ramen ($24) came with a rich, house-made lobster bisque broth simmered over 24 hours. It was packed with deep umami and sweetness, paired with juicy Argentine prawns and an onsen egg. While I enjoyed the broth, the ramen noodles were a little too soft for my liking.

Cold Kombu Angel Hair Pasta 4.2/5

A signature dish here is the Cold Kombu Angel Hair Pasta ($22). Chilled angel hair pasta is dressed in a tom kha coconut and lobster bisque sauce, topped with warm Argentine prawns and crispy artichoke chips, and finished with kombu, chives and lemongrass. It is a cold dish that is packed with flavour.

Schnitzel 'Wiener Art' 4.2/5

Chef Stephan pays homage to his Austrian roots with the Schnitzel 'Wiener Art' ($28). Pork loin coated in kaisersemmel breadcrumbs and deep-fried to golden perfection. It came with a butterhead lettuce salad in a citrusy vinaigrette, cranberry jam, fried capers, and anchovy brown butter, a delightful European take on comfort food.

Maple Leaf Duck Breast 4/5

The Maple Leaf Duck Breast ($32) was perfectly cooked, tender and juicy. Underneath the slices was a rich duck leg confit and duck jus. The dish was lifted with a mix of caramelised onion cream, shallot crumble, charred leek, pickled pearl onions and chive oil. It was a well-balanced and hearty plate.

Alaskan Black Cod 4.2/5

A standout dish was the Alaskan Black Cod ($34). Pan-roasted with a crisp exterior and buttery interior, it was paired with earthy salt-baked celery root. The Madras curry beurre blanc and passionfruit gel added aromatic spice and acidity, finished with trout roe and tarragon oil.

Pina Colada 4/5

The Piña Colada ($14) dessert was a fun play on the tropical cocktail. Coconut parfait, pineapple sorbet, rum caramelised pineapple and gula melaka sauce, all layered with crisp filo pastry. It was refreshing and not too sweet.

White Peach Mousse 3.8/5

The White Peach Mousse ($14) came with white peach compote, oolong ice cream, buttery sable and berries in berry gel. Light and fruity, though the flavours were more subtle compared to the other desserts.

Chocolate Gateau 4.2/5

For chocolate lovers, the Chocolate Gateau ($16) was an indulgent treat featuring multiple layers of chocolate mousse and glaze. Served with yuzu sorbet, yuzu gel, cocoa nibs, chocolate chantilly and popping candy. It is a well-thought-out dessert with different textures and a citrusy lift.

Chef's Tavern by Chef Stephan Zoisl is a great addition to the Craig Road dining scene. Whether you're looking for a value-for-money lunch or refined dinner plates, the dishes here deliver comfort, flavour and finesse without being overly fussy. It's a hidden gem worth checking out.

Note: This is an invited tasting.


Chef's Tavern
Craig Place
20 Craig Road
#01-02
Singapore 089692
Tel: +65 6224 4188
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

MoVida @ Raffles City - Australia’s Hatted Spanish Restaurant, MoVida Original Opens Outlet in Singapore

Raffles City has recently undergone a refresh of its F&B offerings with the opening of several new restaurants, including Mensho Tokyo, Casa Vostra, Wo Wo Dian, and more. One of the notable additions is MoVida, a beloved tapas restaurant from Melbourne that is widely credited with starting the tapas craze there. The Singapore outlet promises to deliver the same energy with a menu that mixes signature tapas with some exclusive local items.

Burrata 4.5/5

We started the meal with the Burrata ($18.80), served with asadillo salad and crispy pan coca. The burrata was exceptionally creamy and fresh, with the tangy salad and crispy bread providing the perfect contrast in texture and flavour. It's an excellent way to kick off the meal.

Jamon Iberico 5/5

Another standout was the Jamon Iberico ($30), featuring Blázquez 100% Jamon Iberico de Bellota, aged 36 months, served with pan Catalan. The jamon itself was rich, savoury, and delicious on its own. But when paired with the fresh, garlicky pan con tomate, it created a beautifully balanced bite.

Abalon 3.5/5

An exclusive to the Singapore outlet, the Abalon ($16) featured slow-cooked abalone grilled over charcoal and topped with lardo and butter emulsion. Each bite of the abalone was tender and bouncy, with the rich, buttery emulsion bringing out the delicate flavours of the abalone.

Ancho 4.5/5

The Ancho ($8) was another delightful dish. A Cantabrian artisan anchovy was served on a thin, crispy crouton paired with smoked tomato sorbet. The contrast of sweet and savoury flavours with the coolness of the sorbet made for an unexpected and refreshing tapas experience.

Cangrejo 4.5/5

A personal favourite, the Cangrejo ($9) featured sweet de-shelled spanner crab on a warm crumpet, paired with a saffron emulsion and finger lime. The balance of flavours in this dish was spot-on, with the citrusy tang of the finger lime lifting the sweetness of the crab.

Bomba 4.2/5

The Bomba ($8) was a crispy Catalan potato bomb filled with chorizo and mojo picon with a Canary Island dressing. The golden-brown exterior gave way to a flavorful filling, and the bold flavours of the dressing made each bite an explosion of spice and umami.

Croqueta 4.2/5

Another Singapore exclusive, the Croqueta ($9), was filled with a creamy mixture of leek and lobster, encased in a crispy, light shell. The piquillo pepper added a slight sweetness that complemented the luxurious and indulgent filling.

Pincho 3.5/5

The Pincho ($20), featuring 150-day aged Angus beef skirt grilled over charcoal, was paired with a sweet onion and sherry sauce. While the flavour of the beef was robust, I found the texture to be a bit too tough for my liking.

Patatas Bravas 3.8/5

After hearing several recommendations, I had high expectations for the Patatas Bravas ($17). The potatoes themselves were perfectly crispy, but the accompanying Singapore-style chilli crab sauce, while an interesting local twist, didn't quite hit the mark for me. The garlicky flavour didn't quite meld with the potatoes as well as I had hoped.

Cecina 4.8/5

The Cecina ($32) is a must-try dish featuring air-dried Wagyu beef served alongside truffle potato foam and a poached egg. The combination of melt-in-your-mouth beef and creamy potato was decadent, with the egg adding a richness that brought everything together beautifully.

Pancetta 4/5

The Pancetta ($34), featuring roasted crispy skin pork belly, was another popular item on the menu. The crackling skin was perfectly crisp, while the tender meat was balanced by the cumin mint carrots, which helped cut through the richness of the pork.

Arroz Con Leche 4.2/5

For dessert, we had the Arroz Con Leche, a Spanish-style rice pudding spiced with cinnamon and paired with roasted pineapple. The dish was topped with rose rice ice cream and a crispy rice cracker, creating a delightful mix of textures and flavours and providing a sweet, creamy finish to the meal.

Overall, MoVida offers a refined and exciting take on Spanish tapas, with a few interesting twists exclusive to Singapore. It's a great addition to Raffles City’s evolving dining scene.

Note: This is an invited tasting.


MoVida
Raffles City
252 North Bridge Road
#03-43
Singapore 179103
Tel: +65 83808509
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

TXA Pintxo Bar @ The Alkaff Mansion - Bringing Basque Culture And Lifestyle To The Greenery Hilltop

1-Group has taken over the space at The Alkaff Mansion, restored and relaunched it with Basque-centred TXA Pintxo Bar on the ground floor and UNA on the second floor, bringing Basque culture and lifestyle to the greenery hilltop. It also houses the all-day flora cafe Wildseed Cafe. The purpose of my visit is to check out TXA Pintxo Bar. The first bar in Singapore dedicated to the unique Basque pintxo experience.

Aceituna Rellena De Vermouth 3.5/5

Our pintxo experience started with the Olive ($2.90) stuffed with vermouth jelly and orange zest and topped with fennel flower. Olive on itself can be sour, so the stuffed vermouth jelly provided the balance with its sweetness.

Crudiente de Jamon 4/5

The Iberico Cracker is sandwiched with smoked cod roe sauce. It is presented like a bikini sandwich. It may look simple, but it is packed with texture and flavour. The crispiness of the Iberico ham is a winner for me.

Boquerones con piperrada 4/5

Next, we had the Boquerones con piperrada ($3.90). Sitting atop the toasted bread is the picquillo cream, pickled anchovies and sauteed green and red bell pepper. The sweetness of the picquillo (a typical Spanish red pepper) is enhanced by the acidity of the tangy anchovies.

Pintxo Igeldo 4/5

The Pintxo Igeldo ($6.90) in a glance may look similar to the Boquerones con piperrada. A closer look you will notice that the toasted bread is made up of confit tomato, tuna, anchovies and piparra. The different ingredients come across complex but harmonious in flavours.

Crema de Roquefort Con Manzana Y Nueces 4.5/5

Initially, I was hesitant to try the Crema de Roquefort Con Manzana Y Nueces ($4.90) because I am not a fan of blue cheese. After much encouragement from my fellow diners, this turned out to be my favourite for the night. The pintxo is not as piquant as I thought. In fact, the sweetness of the apple jam cuts the acquire taste, and the walnut gives it a nutty finish. In short, it turned out to be a heavenly combination. A must order.

Pimiento Del Padron Con 4.5/5

The Fried Padron Pepper and Maldon Salt is another dish which I enjoyed. The Padron pepper named after the city it is from is not spicy at all. In fact, it is tough to find one that is spicy. You can add on Jamon Iberico de Bellota for an addition $3 for 5 gram.

Croquetas de Jamon Iberico 3.5/5

Many will be familiar with croquette, and it comes in every Spanish restaurant, in different forms and varieties. The Croquetas de Jamon Iberico ($14 for 4pc) deep fried to golden brown comes with a crispy breadcrumb exterior and soft interior with cured serrano ham.

Piquillos Rellenos de Brandada 3.8/5

The piquillo pepper is used again in the Piquillos Rellenos de Brandada ($4). It is stuffed with salted Atlantic codfish (bacalao) and paired with piquillo emulsion. The piquillo emulsion plays a vital role in holding the dish together, for the flavours to come together in harmony.

Txangurro a la Donostiarra 4/5

The Txangurro a la Donostiarra ($14) uses fresh crab meat and cook in sofrito base. Flour and seafood stock is then added before the mixture is poured into the empty crab shell. It is then topped with breadcrumb and butter and grilled. The appearance reminds me of a similar-looking Chinese dish, but the taste profile is very different. I thought it tasted like having french onion soup with crab meat, probably from the caramelised onion in the sofrito base.

Black Rabas "A Fuego Negro" 4.2/5

The Black Rabas "A Fuego Negro" ($22 for 5pc) is a traditional dish presented in a contemporary style. Squid and squid ink are blended together with other ingredients and fish stock. It is then formed into a donut shape using a mould and frozen. To serve, it is coated with flour, egg, tempura batter and deep fried. Pick up the squid ink donut with your hand and bite into a crispy exterior. The inside is soft with bits of diced squid.

Pulpo a la Parrilla con Pure de Nabo 4/5

Grilled to a perfect tender with hint of smokiness is the Pulpo a la Parrilla con Pure de Nabo ($8). It is paired with turnip cream, honey and picada oil. A well-thought dish with each components coming together for the delicious plate.

Carrillera estofada al vino tinto con espuma de patata 4.2/5

The Beef Cheek ($8) is stewed in red wine and paired with potato foam, caramelised apple cubes, parsley and garlic oil. The melted in the mouth beef cheek comes with a sweet winery flavour which goes well with the smooth potato foam. The caramelised apple cubes also help to cut through the richness. Another well-executed dish on the menu.

Buñuelos de Viento 3/5

The Buñuelos de Viento ($7.90) is little Spanish donuts that that an airy interior. The dough which is made from flour and eggs is deep fried and then dusted with icing sugar.

Tarta de Queso "LA VIÑA" 4.2/5

The Tarta de Queso "LA VIÑA" ($4.90) is a burnt cheesecake inspired from the popular La Vina in San Sebastian. It comes with a molten creamy centre and a caramelised flavoured crust. In a way or another, there is no need to fly all the way to Spain to know why the cheesecake is so famous.

If you are one that can't decide with choices, then you can go for the Pintxos Experience ($55++), in which the Basque Chefs will decide and prepare the different pintxos for you. Look forward to 10-12 savoury pintxos and 2 sweets. I find it somewhat similar to Japanese omakase experience, in which you leave it to the chef and served 'al momento'.

Note: This is an invited tasting.


TXA Pintxo Bar
The Alkaff Mansion
10 Telok Blangah Green
Singapore 109178
Tel: +65 67730070
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Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Tue-Sun: 5pm - 11pm

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus number 176. Alight 2 stops later. Walk down Henderson Road. Turn left onto Telok Blangah Green. Walk to destination. Journey time about 20 minutes. [Map]