Cafe Quenino @ Artyzen Singapore - The Heart of SG60: A Celebration of Local Flavours

Back at Cafe Quenino in Artyzen Singapore, I returned for the July and August instalment of The Heart of SG60, a heartfelt culinary initiative commemorating Singapore's 60th birthday. This monthly series unites the hotel with seven beloved local culinary icons: Chef Inderpal Singh of Meh'r, Chin Mee Chin, Keng Eng Kee Seafood, Goobybakes, Abundance, Red House Seafood, and Cake Inspiration. Each month features a rotation of guest chefs and heritage brands to celebrate Singapore's vibrant food identity.

For August, diners are treated to a rare opportunity - a one-off collaboration menu featuring all participating guest chefs in one communal meal. At $65++ per pax, the Communal Set Menu presents six mains (choose four) along with starter, appetiser, and dessert, all served in a nostalgic tingkat-style.

'Hei Zho' Prawn Toast 4/5

A crowd favourite from the July menu makes a return: the 'Hei Zho' Prawn Toast from Keng Eng Kee Seafood. Deep-fried white bread sandwiches a luscious prawn mousse, paired with a house-made tomato jam. Each bite hits with a satisfying crunch, followed by the briny sweetness of prawns and the jam's tangy-sweet finish. It is a refined twist on a zi char classic.

Make-your-own Roti Kirai 4.2/5

We kick off with a fun and interactive start, featuring the Make-Your-Own Roti Kirai. The roti kirai is paired with pulled pork rendang, braised jicama, sambal ikan bilis, and baby gem lettuce. Guests are encouraged to roll it all up, taco-style, for a medley of textures and bold, layered flavours, a creative nod to Malay heritage cuisine.

Beef Kut Teh Ravioli 4.8/5

The standout dish of the night is the Beef Kut Teh Ravioli, a brilliant creation from Abundance. Taking inspiration from Taiwanese beef noodles, the ravioli is generously stuffed with tender beef short rib and bathed in a robust herbal broth. Topped with crispy fried mee sua, it offers a modern, East-meets-West interpretation of local comfort food with stunning depth and umami.

Seafood 'Paofan' 4/5

From Red House Seafood, the Seafood 'Paofan' is delicately balanced with a clear yet flavourful broth and puffed rice for texture. Prawns and baby scallops add sweet, oceanic richness. A piece of seared milkfish with a squeeze of calamansi on the side offers a zesty, tangy contrast – comforting yet elevated.

Salted Egg Prawn 4.5/5

Hainanese Beef Brisket 4/5

Seafood Black Pepper Masak Kicap 4.8/5

With the opportunity to pick four out of six mains, we also tried the Hainanese Beef Brisket from Chin Mee Chin, a hearty and tender rendition reminiscent of classic Hainanese stews. Seafood Black Pepper Masak Kicap by Chef Inderpal Singh of Meh'r, where bold pepper heat and sweet soy meld in a rich, savoury seafood dish. Salted Egg Prawn, another creation from KEK, is served zi char-style with the creamy, grainy salted egg yolk clinging to the prawns. All mains are accompanied by fragrant Coconut Basmati Rice and a herbal, aromatic Nasi Ulam-style Wild Rice, both designed to complement the variety of dishes on the table.

Kaya Mille-feuille 4.8/5

Dessert brings on nostalgia with the Kaya Mille-feuille, in collaboration with Chin Mee Chin. This modern reimagining layers Chin Mee Chin’s iconic kaya with mango lychee compote and coconut ice cream, sandwiched between crisp pastry sheets. A creative yet respectful homage to the old-school cream cracker, this dessert is both playful and deeply sentimental.

Cafe Quenino's SG60 initiative continues to impress, not just with its culinary creativity but with its authentic spirit of collaboration and tribute to Singapore's rich food culture. For those looking to rediscover beloved local flavours through a new lens, this August menu is not to be missed. With each month promising new highlights, Cafe Quenino is fast becoming a must-visit for anyone passionate about Singapore food, both old and new.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
Facebook
Instagram
Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

Keming Bing Sat (克茗冰室) @ Plaza Singapura - Famous Hong Kong Ice Bear Drink & No.1 Char Siew Rice Debuts in Singapore

Award-winning Hong Kong cha chaan teng Keming Bing Sat (克茗冰室), with over 140 outlets across Hong Kong and China, has landed in Singapore with its first outpost at Plaza Singapura. Known for its viral Ice Bear Drink and its No.1 Best-Selling Char Siew Rice in China, the brand offers a vibrant menu filled with nostalgia and Hong Kong café classics, featuring a playful local twist.

Ice Bear Drink Series 4/5

We kicked off our meal with the whimsical Ice Bear Drink Series, a delightful quartet of beverages crowned with adorable bear-shaped ice sculptures that are as photogenic as they are refreshing. Each drink offers a unique flavour profile — Little Bear Iced Hong Kong Milk Tea ($4.90) delivers that classic, robust tea fragrance with silky smoothness; Little Bear Iced Lemon Tea ($4.90) is bright and tangy, offering a thirst-quenching citrus zing. For something more playful, the Pink Bear Soda ($5.90) is a sweet, strawberry-hued fizz, while the Dreamy Blue Bear Soda ($5.90) brings a tropical twist with its cooling blue curaçao-inspired base. These drinks aren’t just eye candy, they’re well-balanced and thoughtfully crafted for both taste and visual appeal.

Signature Snack Platter 3/5

To whet our appetites, we ordered the Signature Snack Platter ($8.80), a well-rounded selection of classic Hong Kong street bites perfect for sharing. The Spiced Chicken Wing Tips were savoury with a gentle heat, their skin lightly crisped and coated in a fragrant spice blend. The Curry Fish Balls, a nostalgic staple, were bouncy and soaked in a rich, aromatic curry gravy that clung to every bite. The highlight for us was the Signature Chee Cheong Fun in Mixed Sauce. It was silky smooth rice rolls, generously dressed in a medley of peanut and sweet sauces, that brought out an addictive balance of sweet and nutty flavours. Rounding out the platter were the Thai-Style Shrimp Rolls, crisp on the outside and packed with juicy prawn filling. We enjoyed the chee cheong fun so much that we ended up ordering a whole portion on its own.

Stephen Chow's Favourite Noodles 4/5

A tribute to Hong Kong cinema and comfort food, Stephen Chow's Favourite Noodles ($10.90) is a simple yet satisfying combo of instant noodles topped with beef brisket, chicken wing, luncheon meat, and a fried egg. It's a dish that feels like a warm hug, especially nostalgic for fans of old-school cha chaan teng fare.

Char Siew Rice 4/5

The undisputed star of the menu is the Char Siew Rice ($10.90), a dish that truly lives up to its title as the No.1 Best-Selling Char Siew Rice in China. The char siew is masterfully roasted using a time-honoured technique developed by a Hong Kong roast meat specialist with over 40 years of experience. Each slice of pork boasts a glistening caramelised edge, with just the right balance of tender meat and smoky, melt-in-your-mouth fat. Nestled on a bed of fragrant, fluffy Wuchang rice, the dish is further elevated with two soft-fried eggs, their golden yolks oozing luxuriously into the rice and meat. What ties everything together is the signature in-house sauce, a deeply aromatic blend of 23 ingredients, including lemongrass, onions, and pork lard, that adds a rich, savoury complexity to every bite. It's a humble bowl but packed with layers of flavour and technique that speak to its cult following.

Thai Style Curry Beef Brisket Rice 4/5

For something more hearty and aromatic, the Thai Style Curry Beef Brisket Rice ($13.90) hits the spot. The beef brisket is fork-tender, simmered in a mild coconut curry that even kids can enjoy. The subtle Thai spices give it an extra dimension without overpowering the dish.

Thick-Cut Sirloin Steak 3/5

While the menu has a few Western additions, the Thick-Cut Sirloin Steak ($19.90) was a letdown. Though generously portioned, the steak was chewy and sinewy, making it a less favourable choice compared to their signature items.

Lava Ovaltine Toast 4/5

Dessert time! The Lava Ovaltine Toast ($7.90) is a sweet tooth's dream. It's crispy on the outside, toast overflowing with milk and condensed milk, topped with whipped cream, a dusting of Ovaltine powder, and crushed Oreo crumbs. It's messy, indulgent, and very satisfying.

Happines Lava Egg Waffles 4/5

End your meal on a gooey note with the Happiness Lava Egg Waffles ($3.80 for 2 pcs / $6.90 for 4 pcs). Each golden bubble bursts with creamy cheese for an umami kick, encased in a soft, eggy batter. It is a playful twist on the traditional Hong Kong street snack.

Keming Bing Sat brings a fun and flavourful slice of Hong Kong to Singapore, blending viral hits with time-honoured classics. While a couple of dishes could be refined, the char siew rice, chee cheong fun, and bear drinks alone make this newcomer well worth a visit. Perfect for casual gatherings, nostalgic bites, and of course plenty of Instagram moments.

Note: This is an invited tasting.



Keming Bing Sat (克茗冰室)
Plaza Singapura
68 Orchard Road
#B2-01
Singapore 238839
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Instagram
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit D and E and walk to destination. Journey time about 3 minutes. [Map]

Cafe Quenino @ Artyzen Singapore - Celebrating SG60 with Local Flavours and a Nostalgic Kaya Collaboration

In celebration of Singapore's 60th birthday, Café Quenino at Artyzen Singapore launches The Heart of SG60, a six-month culinary campaign running from May to October 2025. This gastronomic journey pays tribute to local flavours, people, and stories that define Singapore's culinary identity. Each month features guest collaborations, heritage partners, and menus that showcase Singapore's diverse food culture in a uniquely local light.

For June, Café Quenino partners with the iconic Chin Mee Chin, the beloved East Coast confectionery celebrating its 100th anniversary. For the first time, Chin Mee Chin's famed kaya is now available beyond its flagship store, thanks to this exclusive, year-long collaboration.

A must-try from the bar is the Kaya Toastini ($26), part of the campaign's Spirit of Singapore cocktail programme curated by Senior Mixologist Sathya. Served in a nostalgic kopi cup with a slice of kaya butter toast (made with kaya from Chin Mee Chin), the cocktail blends Roberto Cavalli vodka, coffee liqueur, and kopi, striking a balance between bold, bittersweet, and creamy flavours. It's a playful yet nostalgic drink that bridges the heritage of traditional mixology with modern techniques. It is a true crowd-pleaser.

Ora King Salmon Sashimi 4/5

The meal begins with Ora King Salmon Sashimi, delicately paired with chilli and black bean, which give a punchy umami lift to the buttery salmon. A squeeze of calamansi brightens the flavours even more. It was light, refreshing, and appetising.

Heirloom Tomato Salad 3.5/5

Next is the Heirloom Tomato Salad, a simple yet flavourful medley of sweet heirloom tomatoes, buffalo mozzarella, basil, and shallots, finished with a black vinegar dressing. Clean and vibrant, this dish is a palate refresher with just the right acidity to balance the richness of the main courses.

Ayam Percik 4/5

The Ayam Percik features tender chicken cooked in aromatic percik sauce paired with vibrant capsicum salsa and coconut basmati rice. The rice was a standout. It was fragrant and fluffy, garnering praise from diners. The percik sauce could be more robust and spicy to match the full-bodied profile it typically carries. A side of sambal or chilli dip would round out the dish nicely.

Hainanese Beef Brisket 4/5

As part of the collaboration, Chin Mee Chin reimagines the traditional Hainanese Beef Brisket in a modern light. The tender, slow-braised beef is paired with Café Quenino’s silky mashed potatoes, offering a comforting and creamy base. Accompanied by pickled onions and a crisp garden salad, the dish strikes a harmonious balance between nostalgic flavours and contemporary finesse—a thoughtful nod to heritage with a refreshing twist.

Kaya Mille-feuille 4.2/5

To end on a sweet note, the Kaya Mille-feuille is a nostalgic dessert that layers Chin Mee Chin's kaya, mango lychee, and coconut ice cream between crispy pastry. It evoked fond memories of childhood, reminiscent of kaya spread on cream crackers. It is a clever reinterpretation that respects tradition while adding new textures and flavours.

Café Quenino's "The Heart of SG60" series is more than just a dining experience. It's a celebration of memory, identity, and evolution. With Chin Mee Chin's heritage kaya now given a broader platform and new creative expressions, the campaign promises many more heartfelt stories and flavours in the months to come.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
Facebook
Instagram
Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

Xiang Xiang Hunan Cuisine (湘香湖南菜) @ Parkway Parade - Expanding its Footprint to 15 Outlets with New Creations

Xiang Xiang Hunan Cuisine continues to win over Singaporean diners with its authentic Hunan flavours and comforting dishes. Officially opened on 15 March 2025, the 15th outlet at Parkway Parade introduces a line-up of exclusive new dishes that bring even more to love this well-loved brand.

Sizzling Claypot Chicken 4.2/5

Simmered in a claypot with a savoury housemade sauce, the Sizzling Claypot Chicken (Non-Member: $22.90, Member: $18.90) delivers a homely richness that pairs perfectly with their signature 五常米 (Wǔcháng mǐ) rice. The tender chicken soaks up the mildly spicy sauce beautifully, and we’re hoping to see this comforting dish rolled out across all outlets soon.

Stir-fry Spicy Squid Tentacles 3/5

Visually appealing and bold in flavour, the Stir-fry Spicy Squid Tentacles (Non-Member: $22.90, Member: $18.90) is punchy and aromatic. However, the cumin-forward profile may not suit every palate, and we found the tentacles would have benefitted from being cut into larger pieces to better retain their texture.

Braised Beef Brisket with Whole Tomato 3.5/5

This dish brings to mind a hearty Italian Bolognese with a twist. The Braised Beef Brisket with Whole Tomato (Non-Member: $22.90, Member: $19.90) features slow-braised brisket in a tangy tomato broth that’s rich, warming and surprisingly addictive.

Claypot Sweet and Spicy Prawns 3.8/5

As part of the brand's mainstays from other outlets in February, the Claypot Sweet and Spicy Prawns (Non-Member: $22.90, Member: $19.90) stand out. Fresh prawns are gently simmered in a claypot with a secret sauce blend that evokes a touch of spicy Japanese curry. The addition of tender potato chunks soaking up the flavour is a lovely touch.

Braised Luffa 3.8/5

While we usually choose cauliflower as our go-to veggie dish, the Braised Luffa (Non-Member: $15.90, Member: $12.90) surprised us with its delicate sweetness. The luffa is light and refreshing, and the dough fritters were mistaken at first glance for tau pok.

Hunan Stir-Fry Pork 4.5/5

Our must-order at every Xiang Xiang visit, the Hunan Stir-Fry Pork ($19.90), remains a bestseller for a reason. Over 200,000 servings are sold annually. It's easy to see why. Spanish Iberico pork is stir-fried with fiery Shandong screw peppers and crunchy Yunnan white fungus, creating a crave-worthy medley of textures and spice.

Roasted Chili & Century Egg with Mashed Eggplant 4/5

A chilled appetiser with vivid flavour, the Roasted Chili & Century Egg with Mashed Eggplant (Non-Member: $12.90, Member: $11.90) hits all the right notes — pungent, creamy, and deeply savoury. The interplay between the smoky eggplant, spicy roasted chilli, and umami-rich century egg is absolutely moreish.

Xiang Xiang Hunan Cuisine's newest outlet at Parkway Parade not only expands the brand's footprint but also introduces fresh creations that highlight its commitment to flavour, quality ingredients, and thoughtful presentation. Whether you're a long-time fan or new to Hunan cuisine, this is a great time to rediscover its offerings, especially if you live in the East. We're excited to see what's next as Xiang Xiang continues its journey across Singapore.

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


Xiang Xiang Hunan Cuisine
Parkway Parade
80 Marine Parade Road
#01-30
Singapore 449269
Tel: +65 9137 4773
Facebook
Instagram
Website
Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily 11am - 10pm

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

Lao Ma Ban Mian (老媽拌麵) @ West Mall - Tainan’s Iconic Sun-Dried Guan Miao Noodles Lands in Singapore at West Mall

Lao Ma Ban Mian (老媽拌麵), a beloved noodle brand from Tainan, Taiwan, has made its debut in Singapore with its first outlet at West Mall, opening on 15 April 2025. Known for its iconic sun-dried Guan Miao noodles (关庙面) crafted using traditional methods, the brand brings with it the distinct chewiness and aroma that have made it a staple in Taiwanese households. The noodles are available in two variations — wavy Guan Miao noodles that are perfect for soaking up bold sauces and soups, and traditional flat Guan Miao noodles that strike a delightful balance between smoothness and bite.

Dried Scallop Huadiao Chicken Noodles Soup (干贝花雕鸡汤面) 4.5/5

I tried the Dried Scallop Huadiao Chicken Noodles Soup ($16.50), a hearty bowl packed with robust flavours to kick off the meal. It featured tender, chunky chicken pieces, vegetables, mushrooms, and baby corn, all nestled in a comforting broth made by slow-simmering whole hens, Jinhua ham, and scallops. The addition of aromatic Huadiao wine elevated the overall profile, while the traditional Guan Miao noodles added a lovely, silky texture. It was a warm, soothing bowl that felt like a hug in noodle form.

Chilli Oil Preserved Egg & Meat Sauce Noodles (红油皮蛋肉酱面) 4.5/5

Next up was the Chilli Oil Preserved Egg & Meat Sauce Noodles ($12.50), a crowd-pleaser that brought together bold and complex flavours. The creamy, rich century egg combined with fragrant chilli oil and savoury minced meat sauce to create a beautifully umami-rich dish. The wavy Guan Miao noodles held the sauce effortlessly, allowing each bite to deliver a delightful explosion of flavour and texture.

Garlic Fermented Soy Pork Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

Garlic Fermented Soy Chicken Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

For those craving something closer to Taiwanese street food, the Garlic Fermented Soy Pork Chop Noodles ($15.50) and Garlic Fermented Soy Chicken Chop Noodles ($15.50) offered a satisfying alternative. The meats were marinated for over 24 hours in garlic and fermented tofu, imparting a deeply savoury and umami flavour. Between the two, I personally preferred the chicken chop for its tenderness and juiciness, though both versions complemented the dry-style Guan Miao noodles well.

Blanched Vegetables with Fried Shallots 古早味油葱烫青菜 3/5

French Beans with Sesame Sauce 胡麻酱四季豆 3/5

I sampled a couple of sides to accompany the main dishes. The Blanched Vegetables with Fried Shallots ($4.50) and the French Beans with Sesame Sauce ($4) were light, simple additions. While they didn't particularly stand out, they served their role as something to munch on in between the richer mains.

Braised Pig's Trotter 卤猪脚 3/5

Braised Beef Brisket 卤牛腩 4/5

Braised Bai-Ye Tofu 百页豆腐 3/5

There's also a selection of braised items, including Braised Pig's Trotter ($9), Braised Beef Brisket ($7), and Braised Bai-Ye Tofu ($4.50). The Braised Beef Brisket stood out the most of the trio — it was fork-tender and well-infused with the savoury braising sauce. The pig's trotter had a firmer, more gelatinous texture, catering to those who enjoy the collagen-rich chewiness. As for the Bai-Ye tofu, which is firmer and more rubbery like Tian Bu La, it may appeal to Taiwanese palates, though I prefer tofu with a softer texture and more pronounced soybean flavour.

Taiwanese Spicy Mala Hot Pot Rice 台式麻辣火锅饭 3.8/5

Another interesting addition to the menu was the Taiwanese Spicy Mala Hot Pot Rice ($17.50), which came with a generous mix of ingredients such as meat, prawn balls, cheese fishcake, fish dumplings, vegetables, and mushrooms. While it was hearty and packed with variety, the broth didn't quite live up to its "mala" name — it lacked the numbing spice and aromatic heat typically associated with mala dishes. It leaned more towards a sha cha (沙茶) flavour, which might leave mala lovers wanting more.

Showa Pudding 昭和布丁 4/5

To end the meal on a sweet note, we had the Showa Pudding. Smooth, creamy, and comforting, it was topped with chewy pearls for a delightful contrast in texture, making it a lovely finale to the meal.

As part of its grand opening celebration, Lao Ma Ban Mian is offering an exclusive Grand Opening Promotion from 15 to 29 April 2025. Diners can enjoy the signature Chilli Oil Preserved Egg & Meat Sauce Noodles at a special price of just $5, down from the usual $12.50. On top of that, customers can sign up for a free membership programme, which offers a lifetime 10% discount on all menu items and lets diners earn points with every purchase. With its rich heritage, comforting flavours, and thoughtful promotions, Lao Ma Ban Mian brings a truly authentic Taiwanese noodle experience to the heart of Singapore.

Note: This is an invited tasting.


Lao Ma Bàn Mian (老媽拌麵)
West Mall
1 Bukit Batok Central
#B1-K10/K23
Singapore 658713
Facebook
Instagram
Website
Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]