LUCE @ Frasers House - Unveils a Richer, More Immersive Dining Experience

Curated under the direction of Chef de Cuisine Giuseppe Di Caetano, Luce at Fraser House introduces a more indulgent and dynamic dining experience, marked by an expanded lineup of live stations and a deeper repertoire of dishes.

Seafood on Ice

The experience began the moment I stepped in, greeted by an impressive seafood-on-ice display showcasing premium selections such as Japanese oysters, wild-caught Australian spanner crab, and an array of seasonal shellfish.

Cold Cuts and Charcuterie

The Cold Cuts and Charcuterie Room is an ideal way to start, a dedicated space housing an extensive selection of artisanal cheeses from Italy and France, including a noteworthy 36-month-aged cheddar, alongside premium cured meats like the 18-month dry-cured Prosciutto di Parma.

Chilled Antipasti and Salads

Burrata

The spread includes a variety of chilled antipasti and salads, with burrata as a highlight. A sushi and sashimi selection is also available alongside.

Housemade Squid Ink Tagliolini

Pasta station

At the heart of Luce lies its Italian culinary tradition. One of the standout live stations features the Housemade Squid Ink Tagliolini, prepared tableside on a gueridon. Tossed with fresh river prawn and a fragrant kaffir crustacean bisque, the dish is finished in a signature Parmesan wheel for added depth and richness. The pasta station also offers choices such as Trofie, Cheese Ravioli, and Rigatoni, complemented by sauces like Guanciale Carbonara and slow-cooked Beef Bolognese.

Bone Marrow

Brandy and Mustard Marinated Angus Beef Striploin

From the live stations, the Brandy and Mustard Marinated Angus Beef Striploin is a notable highlight, served alongside indulgent open flame bone marrow, green asparagus, vine tomatoes, and a brandy rosemary sauce.

Louisiana Style Barbecue Pork Ribs

Pollo Limone

Rotational roasts add variety, including Louisiana Style Barbecue Pork Ribs with Grilled Pineapple and Pollo Limone, featuring free-range chicken marinated with Cajun spices and finished with a lemon-and-mushroom cream sauce.

Oven Baked Sustainable Barramundi

Amongst the Italian specialities, channelling the essence of coastal Italian cuisine, the Sicilian-style Whole Branzino, presented as an oven-baked sustainable barramundi, was moist and tender, scrumptious with capers, tomatoes, olives, and perfectly cooked potatoes that brought everything together beautifully.

Seafood Stew

Vegetable Stew

Comforting classics such as Il Caciucco di Mare, a robust mixed seafood stew, and Frecanto di Verdure, a full-bodied vegetable medley brimming with the vibrant flavours of black olives, oregano, capers, tomato, garlic, onion, and white wine.

Homemade Meatballs

For homely fare, the Homemade Meatballs in fresh basil and tomato marinara deliver familiar comfort. At the same time, the Ragout alla Genovese, featuring slow-braised Wagyu with durum wheat pasta, was a pleasing staple.

Signature Pork Lup Cheong e Gorgonzola Dolce Pizza

The Pinsa station dishes out freshly made pizzas that take centre stage, including a cross-cultural creation: the Chef’s Signature Pork Lup Cheong e Gorgonzola Dolce Pizza, where the savoury, smoky lup cheong is balanced by a cream-softened Gorgonzola.

Fraser House Signature Laksa station

Satays

Local favourites remain a strong draw, with Fraser House Signature Laksa and Grilled Chicken and Beef Satay continuing to impress, the latter particularly notable for its spice-forward marinade and aromatic depth.

Braised Pork Belly

The Asian selection features staples such as Mee Goreng, Dim Sum, and curries. However, the standout was undoubtedly the Braised Iberico Pork Belly with dried chilli and five spice, meltingly tender and richly flavoured.

Dessert Station

LUCE-misu

To conclude, the dessert station is nothing short of abundant. Expect a Valrhona Chocolate Fountain, an assortment of Nyonya kueh, and an elegant spread of cakes. The signature LUCE-misu is given its own dedicated live station, offering a decadent finale.

Visit www.lucesingapore.com to explore monthly exclusive dining privileges at LUCE. In celebration of the relaunch, guests are invited to enjoy 30% dining privileges on weekdays with LUCE30 and 25% dining privileges on weekends with LUCE25. For reservations, please contact the Dining Reservations team at +65 6825 1008 or email tlc.sinlb.luce@luxurycollection.com.

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.


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
Facebook
Instagram
Website
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

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

SUSHISAMBA Singapore @ Capital Tower - 3-Course Alegria Dinner from Monday to Wednesday

SUSHISAMBA Singapore at Capital Tower offers an Alegria Dinner menu from Monday to Wednesday, a vibrant three-course experience from $78 per person, celebrating Japanese, Brazilian, and Peruvian cuisines.

Bahia Roll 3/5

For starters, we had the Bahia Roll (+$10), a maki sushi roll with tuna, shrimp tempura, jumbo crab, avocado, and spicy aji panca. The roll offered a delicate, creamy mouthfeel, while the shrimp tempura provided a satisfying crunch and textural contrast.

Beef Tenderloin Anticucho 3/5

Given SUSHISAMBA's reputation for robata grill specialities, we also tried the Beef Tenderloin Anticucho (+$10). The meat was expertly grilled, tender and blushing pink, though the flavour mostly came from the charred exterior and accompanying sauce rather than the cut itself.

Australian Grassfed Striploin 4.5/5

For mains, the Australian Grassfed Striploin (+$18) delivered unexpectedly rich, beefy notes for such a lean cut. It was evenly cooked with a consistent char on the exterior, enhancing the steak's natural flavour.

Chilean Sea Bass 5/5

I also enjoyed the Chilean Sea Bass (+$18), with firm, buttery flesh complemented by a umami white miso. The vibrant hajikami garnish added a refreshing contrast, cutting through the richness of the fish.

Passionfruit 3.5/5

Pistachio Ice Cream 4/5

Desserts were straightforward yet satisfying, featuring a citrusy, tart Passion Fruit (+$5) and a velvety Pistachio Ice Cream.

Alegria Dinner (Mon-Wed from 6pm)
3-Courses | $78 per pax
2-Hour Free Flow | $80++ per pax (Add-On)

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.


Sushisamba Singapore
Capital Tower
168 Robinson Road
#52-01
Singapore 068912
Tel: +65 6550 2290
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 1am
Sat: 12pm - 3pm, 6pm - 2am
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to the destination. Journey time is about 5 minutes. [Map]

Wenzhou Mansion @ Tanjong Pagar Road - First Jiangsu-Zhejiang Fine-Dining Restaurant in Singapore Dedicated to Wenzhou Cuisine

A new expression of refinement arrives at Wenzhou Mansion, Singapore's first and only Jiangsu-Zhejiang fine dining restaurant dedicated exclusively to Wenzhou cuisine. Opened in Tanjong Pagar in August 2025, the establishment presents the culinary traditions of Wenzhou through time-honoured intangible heritage techniques and the natural flavours of East China Sea seafood. Wenzhou cuisine is one of the four major schools of Jiangzhe cuisine, itself recognised as one of China's eight great culinary traditions. Wenzhou Mansion is guided by Mr Li Chuhua, an officially recognised Intangible Cultural Heritage inheritor of Wenzhou cuisine. Drawing on decades of experience, he curates the menu around experience-driven techniques, from handling live seafood to home-style braising and lightly fermented preparations.

Sliced Wenzhou Kailan 温州芥兰片 4.2/5

We began with a series of cold appetisers, starting with the Sliced Wenzhou Kailan ($28). At first glance, the dish resembles cucumber slices, but it is actually crafted from the Kailan stem. Lightly pickled in a sweet-and-sour marinade, the stems offer a crisp bite with a bright, balanced tang that is both refreshing and moreish.

Shredded Chicken with Jellyfish 海蜇手撕鸡 4.2/5

The Shredded Chicken with Jellyfish ($68) features tender shredded chicken paired with jellyfish for a lovely textural contrast. High in protein and low in fat, the dish reflects the harmony of coastal food culture, where land and sea ingredients meet. This dish is notably light and refreshing.

Coriander with Sakura Shrimp 樱花虾皮拌香菜 4/5

In the Coriander with Sakura Shrimp ($25), sweet, crisp sakura shrimp are combined with aromatic notes of coriander. This clean, thoughtfully composed dish is designed to reset the palate, though it may be an acquired taste for those who do not enjoy coriander.

Raw Marinated Wenzhou Swimming Crab 温州江蟹生 4.5/5

A signature of Wenzhou-style raw marination, the Raw Marinated Wenzhou Swimming Crab ($128/portion) features live swimming crab prepared with traditional techniques. Often praised as the "ice cream of the sea," the flesh is delicately tender and refreshingly chilled. Cured in an in-house blend of sauces and spices, this is a highly appetising alternative to Teochew or Korean raw crab versions.

Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼 3.5/5

The Duck Tongue & Fish Cake Platter ($58) offers two traditional staples. The Fish Cake, made from minced East China Sea fish and pork fat, is steamed to a springy, savoury finish. The Duck Tongues are braised and then sun-dried, offering a rich soy-braised aroma. In the Wenzhou dialect, "duck tongue" sounds like a phrase meaning "to earn and prosper," making it a popular auspicious starter at banquets.

Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤 分位 4/5

The Wenzhou Fish Ball & Pork Wonton Soup (from $35) showcases culinary craftsmanship through a traditional pounding technique. The springy bite of the fish balls contrasts beautifully with the smooth, slightly crisp pork dumplings. The texture of the pork dumplings reminded me of local fish skin dumplings (魚皮餃).

Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼 4/5

The Large East China Sea Yellow Croaker with Scallion Oil ($158 for regular / $398 for large) features an ingredient revered as the "gold of the sea". Prized for its garlic-clove–shaped flesh, the fish is lightly steamed to preserve its silken texture. It is finished with fragrant scallion oil, bloomed in hot oil to draw out its inherent sweetness.

Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝 4.2/5

The Home-style Braised Mantis Shrimp with Shredded Radish (Seasonal Price) is a comforting dish brimming with everyday warmth. The highlight is the delicious, addictive sauce, best absorbed by the shredded radish.

Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹 4/5

The Steamed Roe Crab with Minced Pork and Pumpkin ($378) is served with claypot rice. As it steams, the seafood juices meld with the rich savouriness of Iberico pork, infusing the soft pumpkin below with layered, harmonious flavour.

Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭 4.5/5

A standout was the Crispy Baby Roasted Duck with Peppercorn ($98). It is unique to see duck prepared in a roasted pigeon style, a technique I haven't encountered in other Chinese restaurants in Singapore. Crispy on the outside and juicy within, it carries the aromatic, gentle numbing heat of Da Hong Pao peppercorns.

Stir-Fried Beef with Wild Chinese Chives 沙葱炒牛肉 4.2/5

In the Stir-Fried Beef with Wild Chinese Chives ($78), wild sand scallions from the Gobi Desert are wok-fired at high heat with tender beef. The result is a fragrant harmony of crisp and succulent textures.

Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗 4.5/5

The Pea Shoots with Seaweed in Superior Broth ($38) is a delicate vegetarian "double fresh" dish. The silky, briny seaweed pairs perfectly with the springtime sweetness of the crisp pea shoots.

Wenzhou Stir-fried Rice Noodles 温州炒粉干 4/5

The Wenzhou Stir-fried Rice Noodles ($28 Small / $48 Large) are soft and supple with a gentle chew. The rice vermicelli effectively absorbs the aromas of the accompanying ingredients, resulting in a deeply savoury finish.

Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽 4.2/5

To end, the Glutinous Rice Balls with Water Chestnut Dessert ($12 per serving) offers a refreshing sweetness. The crisp water chestnuts balance the rich, chewy dumplings, leaving a light, springy finish on the palate.

Overall, Wenzhou Mansion offers a rare and refined look at a heritage cuisine seldom seen in such detail in Singapore. The focus on seafood freshness and intangible cultural techniques makes it a must-visit for lovers of regional Chinese fare.

Note: This is an invited tasting


Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time about 6 minutes. [Map]

Bedrock Bar & Grill @ Pan Pacific Serviced Suites Orchard - 10 Premium Meats from Around The Globe

Celebrating a significant milestone, Bedrock Bar & Grill’s World Meat Series enters its 10th year with its most ambitious edition yet. What began as a five-course, single-meat showcase has evolved into a six-course tasting menu featuring 10 different meats, offering diners a comprehensive, immersive carnivorous journey across the globe.

The World Meat Series 2026 – Edition I (priced at $158++ per person) brings together iconic favourites from the past decade alongside brand-new, exclusive additions, most notably the highly coveted Jeju Premium Hanwoo beef from Korea. Available from 14 January to 31 March 2026, this limited-time menu is designed for serious meat lovers and those seeking a memorable way to kickstart the year with indulgence.

Flat Bread 4.5/5

A complimentary and signature starter, the Flat Bread sets the tone for the meal. Served warm, it is soft, fluffy, and comforting. Accompanied by butter and roasted garlic steeped in olive oil, the spreads elevate the bread, making it dangerously easy to polish off even before the first course arrives.

Australian Tenderloin Carpaccio 5/5

A standout dish, the Australian Tenderloin Carpaccio showcases the quality of Cape Grim tenderloin, sliced paper-thin and seasoned simply with salt and pepper. Yellow onion shavings add a subtle bite, while a drizzle of truffle oil and truffle shoyu lends depth and aroma. Finished with chopped chives, this dish is elegant, restrained, and utterly satisfying.

Red Pepper Australian Beef Tartare 4.5/5

The Red Pepper Australian Beef Tartare is bold and flavour-forward. Finely minced Cape Grim tenderloin is mixed with gochujang, soy sauce, and sesame oil, then crowned with a rich confit egg yolk. Served alongside thinly sliced Nashi pear and croutons, and finished with chives, sesame seeds, and crispy minced garlic, this dish delivers a harmonious balance of spice, sweetness, and umami, while allowing the beef’s natural flavour to shine.

Slow Braised Australian Intercoastal 4/5

Comforting and hearty, the Slow Braised Australian Intercostal features Sanchoku wagyu cut into cubes, seared, and braised for 2 to 3 hours in a mirepoix, tomato paste, beef stock, and red wine. The result is tender, flavourful meat coated in a rich sauce. Served with burrata cheese and grilled sourdough, and finished with balsamic glaze and chives, it is indulgent without being overwhelming.

House Cured Beef Bacon Salad 4.2/5

A creative take on a salad course, the House Cured Beef Bacon Salad uses US beef shortplate, cured in-house for a week with pink salt and pepper, then cold-smoked over applewood. Paired with grilled baby gem, fresh tomatoes, shaved parmesan, and microgreens, the dish is finished with a zesty lemon vinaigrette and a final drizzle of extra virgin olive oil. The result is smoky, savoury, and refreshingly balanced.

21-Day Aged Lamb Rack 4.2/5

The 21-Day Aged Lamb Rack is dry-aged, sous vide at 55°C for three hours, and finished over applewood and charcoal. The lamb is tender and robust, served with roasted root vegetables — carrot, parsnip, celeriac, and beetroot — glazed in red wine sauce. A housemade rosemary mint sauce beneath the lamb complements the meat beautifully, enhancing its natural richness.

Mangalica Pork Tomahawk 4.2/5

Rich and indulgent, the Mangalica Pork Tomahawk is deboned, sous vide at 55°C, then grilled over an applewood fire. Thinly sliced Gruyère cheese is laid atop and torched for added decadence. Housemade pickled pumpkin and whisky mustard provide much-needed acidity and sharpness, cutting through the pork’s natural fattiness.

Woodfire Grilled Argentinian Angus Ribeye 4.5/5

One of the brand-new additions to the series, the Woodfire Grilled Argentinian Angus Ribeye features 100-day grain-fed beef from the Pampas region. Simply seasoned and grilled over applewood fire, the ribeye shines with robust beefy flavours. The vibrant housemade chimichurri adds a herbaceous, spicy lift, making this a classic yet satisfying pairing.

Jeju Premium Hanwoo Ribeye Cap 4.5/5

Making its debut at Bedrock Bar & Grill, the Jeju Premium Hanwoo Ribeye Cap is a luxurious highlight. Known for its exceptional marbling and tenderness, the beef is grilled over applewood fire and served with a grilled jalapeño and béarnaise sauce. The accompaniments beautifully complement the richness of Hanwoo, allowing diners to fully appreciate this prized Korean beef.

Yuzu Sorbet 4/5

A light and refreshing Yuzu Sorbet provides a welcome palate cleanser, cutting through the richness of the preceding courses and preparing diners for the final indulgences.

Black Angus Striploin 4.2/5

The Black Angus Striploin is a classic cut done right, allowing the natural qualities of the beef to take centre stage. Known for its fine marbling and robust beefy flavour, the striploin is simply seasoned with salt and pepper before being expertly grilled over high heat to achieve a beautifully caramelised crust.

Japanese Satsuma Wagyu A5 Striploin 4.5/5

The pinnacle of the tasting menu, the Japanese Satsuma Wagyu A5 Striploin, represents the highest grade of Japanese beef. Masterfully grilled, it is served with kizami wasabi (wasabi root stems) to enhance its sweetness, alongside shoestring fries dusted with shichimi togarashi. Rich, buttery, and luxurious, it is a fitting climax to the World Meat Series.

Chocolate Marquise 4.2/5

The meal concludes with a Chocolate Marquise, made with digestive biscuit and roasted hazelnuts. Served with raspberries and blueberries, and drizzled with 66% Valrhona dark chocolate sauce, it offers a satisfyingly rich yet balanced finish.

Since its inception in 2016, Bedrock Bar & Grill’s World Meat Series has drawn discerning diners with its exploration of premium and lesser-known meats from around the world. This expanded 10th anniversary edition is the most comprehensive iteration yet—a thoughtfully curated retrospective that blends nostalgia for longtime fans with a “best-of” introduction for newcomers. For meat lovers seeking a global, indulgent, and expertly executed dining experience, the World Meat Series 2026 is not to be missed.

Note: This is an invited tasting.


Bedrock Bar & Grill
Pan Pacific Serviced Suites
96 Somerset Road
#01-05
Singapore 238163
Tel: +65 62380054
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Thu, Sun: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B to the ground level. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]