Kai Garden @ Marina Square - FREE Signature Peking Duck with $288 Spend

I was back at Kai Garden at Marina Square with my foodie friends for dinner recently, and this time I took the opportunity to check out some of its ongoing promotions. The one that caught our attention was the Peking Duck Promotion; diners can get a FREE Signature Whole Peking Duck (U.P. $128) with a minimum spend of $288 on a single receipt. If you enjoy a good Peking Duck feast, this promotion is worth considering, especially when dining with friends or family.

Signature Crispy Peking Duck 4.5/5

The Signature Crispy Peking Duck ($128++) is one of my favourites in Singapore, featuring beautifully crisp skin and succulent duck meat. What sets it apart is the selection of five colourful wraps – Original, Pumpkin, Spinach, Bamboo Charcoal and Beetroot – paired with five dipping sauces: Traditional, Black Pepper, Sesame, Seafood and Special Mixed, allowing diners to customise each bite.

The highlight is undoubtedly the crispy skin, which delivers that satisfying crackle while retaining its rich flavour. Wrapped together with the accompanying condiments and your preferred sauce, each bite offers a balance of crispiness, savouriness and fragrance. I like having the flexibility to mix and match the wraps and sauces, creating different combinations throughout the meal.

Beyond the crispy skin, I particularly enjoy the remaining duck meat, which is chopped into pieces after the skin is shaved off. The meat is succulent and flavourful, making it just as enjoyable as the skin wrapped with the accompanying condiments. Note that you need to pre-order the Peking Duck to enjoy the promotion.

Baked BBQ Honey Pork Pastry 4.2/5

The Baked BBQ Honey Pork Pastry ($9.80) was another highlight and one of the better versions I have tried. The pastry features a rich, buttery crust with delicate, flaky layers that break apart beautifully with each bite. The exterior is tender rather than overly hard, yet sturdy enough to hold the generous filling.

Inside, the barbecue pork filling strikes a pleasing balance between sweet and savoury. The honey glaze adds fragrant sweetness without becoming cloying, while the generous portion of tender, moist barbecue pork makes every bite satisfying. The contrast between the flaky pastry and the juicy filling makes this a dim sum item I would happily order again.

Fish Maw Soup in Stone Pot 4.5/5

The Fish Maw Soup in Stone Pot is another signature offering at Kai Garden. Served bubbling hot in a preheated stone pot, the soup arrives with an enticing aroma and stays warm throughout the meal. The broth is thick and velvety, with a rich, savoury depth that suggests hours of slow simmering. Its gelatinous texture gives it a luxurious mouthfeel, while the fish maw is thick, plump, and spongy, soaking up the broth's flavours beautifully.

The soup comes with a crispy deep-fried dough stick on the side. I like dipping it directly into the hot broth, allowing the crunchy exterior to absorb the savoury soup. As it softens, the dough stick takes on the rich flavours while providing a contrasting texture to the smooth broth and tender fish maw. It is a comforting dish that is particularly enjoyable to share at the table.

Braised Radish with Fish Maw and Shark's Fin 4.8/5

Another premium Cantonese offering is the Braised Radish with Fish Maw and Shark's Fin. The dish centres on a deeply savoury superior broth. The broth is rich and aromatic, with a golden hue that reflects its concentrated flavour. The radish is particularly enjoyable, braised until tender enough to absorb the broth's essence. Rather than retaining a sharp, raw radish flavour, the chunks soften and become juicy, releasing the savoury broth with every bite. The fish maw adds a pleasingly gelatinous texture, while the delicate strands of shark's fin contribute to the dish's luxurious presentation. Together, the ingredients create a comforting Cantonese-style braise that showcases the depth of flavour achieved through slow cooking.

Stir-Fried Asparagus, Gingko Nuts, Wild Fungus 4.2/5

After the richer dishes, the Stir-Fried Asparagus, Gingko Nuts and Wild Fungus ($24) provided a welcome change of pace. The asparagus was cooked to retain its vibrant green colour and crisp bite, allowing its natural sweetness to shine through. The gingko nuts added a mild, slightly bitter note, while the wild mushrooms brought an earthy flavour to the dish. Black fungus, with its distinctive crunchy, slightly gelatinous texture, added another layer of contrast. Lightly seasoned and not overly heavy, this vegetable dish offered a refreshing balance to the table's more indulgent offerings. I appreciated the ingredients' freshness and crunch, making it a good accompaniment to the Peking Duck and braised dishes.

Signature Fried Rice 4.2/5

We rounded off the meal with the Signature Fried Rice, a familiar staple that is easy to overlook but can make a difference to the overall dining experience. The rice grains were well separated, with a texture that was moist on the inside yet relatively dry on the outside. It was not greasy, letting the rice flavours come through without feeling too heavy after the preceding dishes. What made the fried rice more interesting was the addition of rice crackers on top. These introduced a light, crispy crunch that contrasted nicely with the soft rice grains, adding texture to every spoonful. It was a satisfying way to round off our dinner.

With the Peking Duck Promotion offering a complimentary Signature Whole Peking Duck (U.P. $128) when diners spend $288 in a single receipt, it is a good opportunity for those planning a gathering over a Cantonese feast. Just remember to pre-order the Peking Duck and check the promotion's terms and conditions when making your reservation. Kai Garden at Marina Square remains a great option when you are looking for Cantonese cuisine with signature dishes to share over a meal with friends and family.

Note: This is an invited tasting.


Kai Garden
Marina Square
6 Raffles Boulevard
#03-128A/128B
Singapore 039594
Tel: +65 62504826
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 6pm - 11pm
Sat-Sun: 11am - 4pm, 6pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B, C, or D. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Shisen Hanten @ Hilton Orchard Singapore - An Eight-Course Expression of Spring

To mark the arrival of Spring, Michelin-starred Shisen Hanten by Chen Kentaro unveils its Chef’s Table Spring Menu 2026 — an eight-course experience ($288++) available from March through May. Rooted in the finesse of Chūka Szechwan Ryori, the menu is a thoughtful expression of the season, spotlighting the pristine produce of Japan’s spring harvest and the cuisine’s hallmark balance of sweetness, umami, and gentle spice.

Assorted Seasonal Appetiser - Japanese Hassun Style 4.2/5

The meal opens with a refined Hassun, a nod to traditional kaiseki presentation. Served across an assortment of elegant vessels, the six seasonal bites form a vibrant prelude. Highlights include the Smoked Fish, offering a subtle smokiness layered with restrained heat. Mala Barbecued Pork, tender with a hint of mala punch, and the Fresh Beancurd Skin with Crab Consommé Sauce, which impresses with its silky texture and delicate crustacean sweetness. The Abalone with Glass Noodles showcases a pleasing chew, while the Broad Beans & Scallop with Mala Egg Yolk Sauce ties the assortment together with a gentle, savoury richness.

Steamed Siu Mai & Turnip Cream Soup 4/5

The Steamed Siu Mai is elevated with prized Mangalica pork, its natural fattiness lending the dumpling a juicy, almost buttery mouthfeel. Crafted in a larger format, each bite delivers a satisfying depth of flavour. Complementing it is a chilled Japanese turnip consommé — light, clean, and subtly sweet — acting as a refreshing counterpoint that resets the palate.

Hiyama Sea Cucumber with Black Truffle 4.2/5

A standout in both technique and flavour, the Hiyama Sea Cucumber is sourced from Hokkaido and undergoes an intensive three-day rehydration process to unlock its full depth of flavour. Braised in a rich hong shao sauce, the sea cucumber attains a luxurious, gelatinous texture. It is paired with a creamy risotto made from Hokkaido rice and finished with aromatic black truffle, creating a harmonious interplay between land and sea.

Spring Asparagus 4/5

Celebrating the essence of the season, the Spring Asparagus is presented in its purest form. Lightly steamed to preserve its crunch and sweetness, the spears are paired with a bold fermented beancurd sauce that adds a savoury punch. A finishing touch of sakura salt — delicately infused with cherry blossom — lends a floral nuance that encapsulates the fleeting beauty of Spring.

A5 Wagyu Beef Spring Roll 4.5/5

The A5 Wagyu Beef Spring Roll is indulgent yet well-balanced. Featuring braised Omi beef sirloin, the filling is imbued with the complex flavours of Szechuan fermented broad bean and chilli bean pastes. The richness of the marbled beef is offset by the crunch of bamboo shoots and the subtle nuttiness of melted Comté cheese, all encased in a crisp, golden wrapper. Each bite delivers layers of texture and umami.

Mapo Tofu with Assorted Seafood 4.5/5

The meal reaches its crescendo with the Mapo Tofu with Assorted Seafood, a refined “White Mapo” interpretation. Instead of the usual robust sauce, this version leans into elegance, featuring sweet, briny notes from wild prawns, scallops, and king crab simmered in superior chicken stock. The silky tofu absorbs the broth beautifully, while a finishing splash of hot oil over Szechuan chilli powder adds aromatic heat. Accompaniments such as pickled mustard greens, peanuts, and sesame seeds introduce textural contrast. Paired with Hokkaido claypot rice, it is both comforting and deeply satisfying.

Strawberry Parfait 4.2/5

The Strawberry Parfait provides a refreshing and well-composed finale. Juicy Japanese strawberries take centre stage, layered with house-made Ma Lai Gao infused with Okinawa brown sugar, mascarpone cream, and almond tofu. The interplay of fruity brightness, creamy richness, and light sponge creates a balanced and elegant dessert.

Set within the intimate Chef’s Table setting, this seasonal menu showcases the culinary philosophy of Shisen Hanten — where precision, premium ingredients, and storytelling converge. Each course captures a moment of Spring, making this a timely and memorable dining experience. For those seeking exclusivity, the private Chef’s Table room (up to 8 guests) requires a minimum spend of $2,304++ and offers a front-row seat to this seasonal showcase before it transitions into summer.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Butcher’s Block @ Raffles Hotel Singapore - Welcomes The Season of Renewal With Spring IMUA Tasting Menu

At Butcher's Block, the latest Spring IMUA tasting menu celebrates the restaurant's signature wood-fired cooking, whole animal butchery, and zero-waste philosophy. Showcasing seasonal produce alongside returning favourites, the multi-course experience is complemented by thoughtfully curated wine pairings.

Big Eye Ahi Poke Tartlet

Blackmore Farms Wagyu Beef Pipikaula

The meal began with the Big Eye Ahi Poke Tartlet. Crowned with premium Osetra caviar, the bite-sized snack whetted the appetite with intense savouriness and a creamy finish. Alongside were ribbons of Blackmore Farms Wagyu Beef Pipikaula, complemented by moreish Beef Fat Fried Rice that delivered deep, umami-rich notes.

Grilled Green Asparagus

Smoked Ahi Pâté

The next appetiser featured slices of Grilled Green Asparagus paired with lacto-fermented white asparagus. Smoky and earthy, the dish was balanced by a panna cotta at the base, made with asparagus stems, which also added a subtle creaminess to the mouthfeel. Accompanying this was a Smoked Ahi Pâté, crafted with gently smoked tuna belly. A crunchy, burnt leek churro, savoury with a hint of sweetness, formed the tart base, slathered with the pâté and topped with slices of smoked Japanese saba. Each bite delivered layers of texture and flavour, with full-bodied richness.

Lomi Lomi Kombu-Cured Big Eye Ahi

The following course, Lomi Lomi Kombu-Cured Big Eye Ahi, offered a punchy, citrusy, and herbaceous flavour profile that lifted and complemented the delicately Hawaiian-cured fish.

Western Plains Kalua Pork

Next came the Western Plains Kalua Pork, a colourful representation of the traditional Hawaiian dish. Rolled in savoy cabbage, the pork was succulent, carrying a bold, salty punch and a distinctive smokiness. Balancing its hearty taste were velvety sweet potato purée and luscious coconut cream, which added a gentle sweetness and rounded out the flavours.

Huli-Huli Dry-Aged Duck

The Huli-Huli Dry-Aged Duck is one of the restaurant's signature courses, conceptualised to showcase different parts of the Malaysia-sourced duck. For this season, the plate featured 21-day dry-aged duck breast, served alongside a duck leg foie gras terrine and a duck liver parfait tartlet topped with duck heart bushi. The level of thought and craftsmanship behind the dish was impressive. Turning the duck heart into a bushi was particularly intriguing, underscoring the restaurant's commitment to its zero-waste philosophy.

Japanese Kinmedai

The next course highlighted Japanese Kinmedai, featuring a lightly grilled 3-day dry-aged fillet. It was topped with a layer of flavoursome nduja gratin made from the trimmings of the Blackmore Farms cattle that Butcher's Block brings in, and finished with a seaweed and fennel beurre blanc. The interplay of flavours was interesting, with the smoky richness of the nduja complementing the fish's heightened oceanic flavours.

Blackmore Farms Full-Blood Wagyu Beef

The final main course, Blackmore Farms Full-Blood Wagyu Beef, served as a fitting finale. The dish delivered an intensely smoky Wagyu meatloaf alongside dry-aged, koji-marinated beef. Completing the plate was an indulgent potato mille-feuille fried in beef fat rendered from the same Blackmore Farms cow, tying the dish back to the restaurant's whole-animal ethos.

Blooming of Spring

Blooming of Spring, a refreshing combination of compressed cucumber, cantaloupe sorbet, and Monkey's Milk, was served as a palate cleanser.

Memoir

The dinner experience concluded with Memoir, a dessert inspired by the chef's personal journey. The composition brought together ponzu gelée, nori ice cream and caramel. An interesting detail about this dessert is the chef's discovery that blending nori with milk produces a flavour reminiscent of matcha, a nuance reflected in the dessert's flavour profile.

The Spring IMUA tasting menu is available from now until 30 May 2026 and is served at both lunch and dinner. For a more elevated experience, you may opt for the Dom Pérignon Prestige Pairing.

Spring IMUA Tasting Menu
Lunch: S$168++ per guest
Tailored Wine Pairing: S$138++ per guest
Dinner: S$228++ per guest
Tailored Wine Pairing: S$168++ per guest
Dom Pérignon Prestige Pairing: S$408++, served for the whole table
Booking Link: https://www.sevenrooms.com/explore/butchersblock/reservations

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.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Wed-Sat): 12pm - 230pm
Dinner (Tue-Sat): 6pm - 930pm
(Closed on Sun and Mon)

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

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Moutarde @ Resorts World Sentosa - Live Carvery, Wood-Fired Roasts & French Bistro Classics

Moutarde by Paul Pairet, located at WEAVE, Resorts World Sentosa, marks the much-anticipated arrival of the much-acclaimed French chef, opened in November 2025. Chef Pairet is best known for his celebrated restaurants, including Ultraviolet, Mr & Mrs Bund, Polux, and Nonos & Comestibles. In Singapore, Moutarde is positioned as a relaxed yet refined bistro, offering diners an approachable way to experience the chef's signature flair. It is a place where quality ingredients meet easygoing charm, making it ideal for casual get-togethers, weekday dinners, or long weekend lunches.

Moutarde brings an easy, unpretentious French charm with warm lighting, clinking glasses, and tables meant for gathering. Inspired by the convivial spirit of modern Parisian bistros, the restaurant celebrates generous flavours and simple pleasures, where whole cuts, comforting sides, and classic French favourites come together in a relaxed, lively setting. Guests are encouraged to linger a little longer, share generously, and savour simple pleasures done exceptionally well. It is French dining at its most relaxed and heartfelt, where the mood is lively, the plates comforting, and the experience unmistakably Pairet.

We began our meal with warm bread accompanied by butter infused with soy sauce. It had an interesting flavour profile that is buttery, creamy, and savoury. I found it somewhat reminiscent of mentaiko.

Tarama - Za'atar 4.2/5

Tarama - Za'atar ($14) is a smooth, briny emulsion made from smoked cod fish roe blended with a Middle Eastern spice mix, served with focaccia toast. The spread delivers a creamy, smoky, and salty base from the roe, balanced by the earthy and citrusy notes of za'atar, with a gentle lift from sumac. It is best enjoyed generously spread over warm focaccia.

La Salade Parisienne 4.2/5

The La Salade Parisienne is a beautiful composition, bursting with vibrant colours from butter lettuce, white ham, eggs, potatoes, mushrooms, and tomatoes. Visually appetising, the dish comes together in a harmonious play of flavours and textures, offering both freshness and comforting familiarity.

Smoked Salmon Essential 4.2/5

Smoked Salmon Essential ($20) features salmon smoked in-house using aromatic jasmine tea, served alongside lightly toasted sourdough. I particularly enjoyed eating it bruschetta-style, spreading the soy lemon cream onto the toast before layering it with slices of the delicately smoked salmon.

Cheese Soufflé 4.2/5

The Cheese Soufflé ($20) is a Gruyère-based soufflé made with extra-soft cheese, making it a haven for cheese lovers. A distinctive feature is that the servers inject a rich cheese emulsion directly into the centre of the soufflé after it is served, ensuring a molten, flavourful core. Due to its delicate nature, it typically requires 15 to 20 minutes of preparation time. A small side salad accompanies the dish, helping to cut through the richness.

Undeniably, the centrepiece and beating heart of Moutarde's dining experience is its live carvery station, a mouth-watering and captivating spectacle where whole wood-fired roasted cuts are sliced with precision and flair. Drawing from a formative early-1990s London memory of the classic British carving trolley, Chef Paul composes his own unique version of this quintessential dining concept, debuting it here in Singapore.

Wood-Oven Roasted Prime Rib 4.5/5

The highlight has to be the Wood-Oven Roasted Prime Rib, Australian Angus Signature Black, served with au jus and lemon cream. The meat was fatty, tender, and juicy, slow-cooked as a whole large cut in a wood-fired oven, resulting in a beautifully pink and tender, marbled hunk of beef. It is paired with a selection of mustards. As the carvery items rotate daily, the prime rib is subject to availability and may not be offered every day.

Singapore Pepper Short Ribs 4.5/5

Another standout from the carvery is the Singapore Pepper Short Ribs ($38 for 180g). The ribs are coated in a fragrant pepper blend and slow-cooked until tender, developing caramelised edges and a subtle peppery lift reminiscent of char siew. The smoky exterior gives way to a juicy, melt-in-the-mouth interior, finished with a glossy black pepper sauce that carries hints of sweetness, akin to kicap manis. This dish was originally introduced by Chef de Cuisine Glen Tay at Ultraviolet before being brought to Moutarde.

Scallop Truffle New Meuniere 4.2/5

The Scallop Truffle New Meunière features plump Hokkaido scallops gently pan-seared until golden, retaining a tender, translucent centre that highlights their natural sweetness. They are paired with silky mashed potatoes, providing a smooth, buttery base. Finished with a truffle-infused modern meunière, the sauce balances nutty, browned-butter notes with subtle citrus brightness. Luxurious yet restrained, the dish allows the pristine quality of the scallops to remain the star.

Mushroom Garlic 4.5/5

To complement the mains and roasted meats, we ordered several side dishes. One of my favourites was the Mushroom Garlic ($10), a comforting mixed mushroom fricassée gently sautéed to preserve its natural earthiness and finished with fragrant garlic. Cooked slowly to release their juices, the mushrooms form a light, velvety sauce that coats each bite without overpowering. Rich yet restrained, with deep umami notes and a smooth, creamy finish.

French Fries Allumettes 4.2/5

The French Fries Allumettes ($8) are hand-cut, extra-thin fries fried until golden and crisp. Delicate yet crunchy on the outside with a light, fluffy interior, these slim fries deliver a clean potato flavour. Simple, but very addictive.

Charred Asparagus Skewer 4/5

Fresh Green Asparagus is threaded onto skewers and konro-grilled over intense heat, creating a lightly charred exterior while keeping the stalks tender and juicy. The grilling imparts a subtle smokiness that enhances the asparagus's natural sweetness, resulting in a dish that is simple, aromatic, and deeply savoury.

Charred Leeks Essential 3.8/5

Whole Leeks are gently charred until smoky and tender, revealing their natural sweetness beneath the caramelised exterior. Finished with a vibrant sauce ravigote for freshness and acidity, and a drizzle of hazelnut oil for warm, nutty depth, this minimalist dish highlights purity, balance, and technique.

 

Mango - Earl Granite 4/5

Mango - Earl Granite ($14) is a refreshing earl grey granita delicately perfumed with bergamot, served alongside ripe mango. Finished with tangy passion fruit syrup and fresh raspberries, the dessert delivers a bright interplay of citrus, floral tea notes, and tropical sweetness.

The Real French Toast 4.2/5

The Real French Toast ($14) features soft, fluffy brioche on the inside, with a golden, crisp exterior, paired with smooth ice cream. The contrast of hot and cold creates a delightful interplay of flavours and textures. This is certainly not your average brunch fare, a thick slice of brioche that remains pillowy inside while perfectly caramelised outside.

Raspberry Chantilly 4/5

To round off the meal, we had the Raspberry Chantilly. As someone who is not fond of overly sweet desserts, this was a refreshing change. The raspberry sorbet was the highlight, vividly red and packed with a tart, zippy tang that really whets the appetite. Topped with airy vanilla Chantilly, the fragrant cream helped balance the acidity of the berries. Simple yet well-executed, the ratio of cream to sorbet was spot on, making each spoonful a harmonious blend of creamy sweetness and fruit tartness.

Moutarde is a welcome addition to Singapore's dining landscape, a restaurant that carries the weight of Chef Paul Pairet's celebrated legacy without any of the stuffiness. Whether you are drawn in by the live carvery spectacle, the convivial bistro atmosphere, or simply the promise of well-executed French cooking in a relaxed setting, Moutarde delivers on all fronts. Do make your reservations early.

Note: This is an invited tasting.


Moutarde
Weave
Resorts World Sentosa
26 Sentosa Gateway
#B1-219 to 221
Singapore 098138
Tel: +65 65776256
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Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 10 minutes. [Map]