A Taste of Ireland - A Month-long Campaign Celebrating The Finest Irish Produce

In celebration of St. Patrick's Day, Bord Bia (The Irish Food Board) presents "A Taste of Ireland" — a month-long campaign running from 15 March to 10 April 2025. This campaign showcases the finest Irish produce through exclusive menus prepared by some of Singapore's most beloved restaurants — Cygnet by Sean Connolly, Carnaby, Santi's, Sarnies, and Mandala Club. Diners can indulge in exquisite Irish-inspired dishes featuring premium ingredients such as grass-fed Irish beef, duck, shellfish, and spirits, specially curated to celebrate Ireland's rich food heritage.

Janey Mackers

Our evening began with a welcome drink, Janey Mackers, crafted by Carnaby. It was a creative concoction featuring Teeling Small Batch Whiskey blended with wild strawberry jam, potato milk, and lemon. It was refreshing and well-balanced and set the tone for the meal ahead.

Tastes of the Atlantic 4/5

The appetiser, "Tastes of the Atlantic" by Cygnet, featured an Irish oyster trio. The Dubliner stood out with its luscious, creamy Guinness Avonmore cream, while the Celtic Crunch was utterly moreish — a perfectly fried oyster sandwiched between buttery, crisp toast.

The Gaelic Feast 5/5

For the main course, we enjoyed "The Gaelic Feast" by Carnaby — a hearty Irish Angus Beef Short Rib braised with Teeling Small Batch Whiskey and Coke, served alongside buttery champ and baby heirloom carrots. The short rib was incredibly succulent and tender, with a slight jiggle as it was placed on the table. Every bite was infused with the deep, bold flavours from the braise, making it truly memorable. The champ, a traditional spring onion mash, was sinfully buttery and perfectly complemented the rich, flavourful meat.

Báinín Pudding 4/5

Summing up the evening was a decadent Báinín Pudding by Cygnet — a warm, homely bread and butter pudding served with velvety Avonmore Irish cream vanilla sauce. This comforting dessert provided the perfect sweet ending to an unforgettable dining experience.

If you're looking for a unique dining experience this St. Patrick's season, visit Cygnet, Carnaby, Santi's, and Sarnies for "A Taste of Ireland."

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

NA OH @ Hyundai Motor Group Innovation Centre Singapore (HMGICS) - A Unique Korean Fine Dining Experience at a Conventional Automotive Production Facility

Located within the Hyundai Motor Group Innovation Centre Singapore (HMGICS), Na Oh has quickly become one of the most sought-after restaurants in town. This exclusive dining destination is a collaboration between Hyundai and Chef Corey Lee, the first Korean chef to earn three Michelin stars for his renowned San Francisco restaurant, Benu.

Na Oh offers a four-course prix fixe seasonal menu. Guests can opt for Jinjitsang, a traditional Korean meal setting with an array of accompaniments. We recently visited to experience their Winter Menu, a showcase of refined Korean flavours.

Homemade Tofu with Aged Soy Sauce 4.2/5

Our meal began with the Homemade Tofu with Aged Soy Sauce. The highlight was undoubtedly the aged soy sauce, which provided deep umami notes that enhanced the soft, silky tofu, making for a simple yet elegant dish.

Buckwheat and Mugunji Jeon 4.2/5

Next, we had the Buckwheat and Mugunji Jeon, served with a salad of freshly harvested lettuce. This was a unique take on Korean pancakes — paper-thin with a crisp exterior. The accompanying vinegary dipping sauce was essential, adding brightness and acidity that balanced the flavours.

Chilled Hand-Pulled Somyeon 4.8/5

A light and refreshing dish, the Chilled Hand-Pulled Somyeon featured silky noodles in a lightly fermented kimchi broth, delivering a delicate tang. The dish was completed with braised octopus and beef tendon, adding contrasting textures and richness.

For the Jinjitsang, diners can choose from three main options:

1. Grilled Jeju Beltfish with Golden Queen’s Rice
2. Galbijjim Finished Over Charcoal
3. Pheasant Mandu Soup with Freshly Milled Rice Cakes (which we did not try)

Spicy Winter Seafood Stew with Pollock Roe and Cod Milt 4.5/5

Grilled Jeju Beltfish 5/5

Seaweed Gyeran Mari, Bellflower Root Muchim 4.2/5

The Grilled Jeju Beltfish with Golden Queen's Rice was a beautifully executed dish, allowing the fish's natural sweetness to take centre stage. The Beltfish was grilled to perfection, with its delicate flesh remaining moist and tender, complemented by a lightly crisped skin. Accompanying the fish was an array of thoughtfully prepared side dishes that added depth to the meal. The Spicy Winter Seafood Stew with Pollock Roe and Cod Milt stood out with its bold flavours, while the Bellflower Root Muchim introduced a slightly bitter, earthy contrast. The Seaweed Gyeran Mari, a soft rolled omelette infused with umami-rich seaweed, added a comforting touch to the meal.

Galbijjim 5/5

Preserved Maesil Geotjeori 4.2/5

The Galbijjim Finished Over Charcoal was equally satisfying for those who prefer a meat option. The Hanbang-style Beef Short Ribs were braised in aged soy sauce, resulting in exceptionally tender meat infused with a deep, savoury aroma, enhancing the dish's richness and making each bite incredibly flavourful. It was served alongside Chestnut and Thistle Sotbap, a nutty and earthy rice dish that complemented the robust galbijjim. The Preserved Maesil Geotjeori provided a bright, tangy contrast that helped balance the meal, ensuring that every element worked harmoniously together.

Winter Hwachae of Jeju Citrus, Naju Pear, Pomegranate

To wrap up the meal, we enjoyed the Winter Hwachae, a vibrant Korean fruit bowl featuring Jeju Citrus, Naju Pear, and Pomegranate. Its natural sweetness and refreshing acidity made it a perfectly light and invigorating dessert.

Na Oh delivers an elevated yet deeply rooted Korean dining experience, blending traditional techniques with modern refinement. With its seasonal menus and hard-to-secure reservations, dining here is a rare treat worth experiencing.


Na Oh
Hyundai Motor Group Innovation Centre Singapore
(HMGICS)
2 Bulim Link
Level 3
Singapore 649674
Tel: +65 6263 1548
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Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Wed-Sun: 1130am - 330pm, 6pm - 10pm

Direction:
1) Alight at Boon Lay MRT station. Take Exit C or E. Walk to Boon Lay Bus Interchange (Stop ID 22009). Take bus number 157. Alight 3 stops later. Walk straight down Jurong West Ave 2. Turn left onto Bulim Ave. Walk to destination. Journey time about 10 minutes.  [Map]

2) Alight at Boon Lay MRT station. Take Exit C or E. Walk to Boon Lay Bus Interchange (Stop ID 22009). Take bus number 174. Alight 5 stops later. Walk straight down Corporation Road. Cross the road to Bulim Ave.Walk to destination. Journey time about 10 minutes.  [Map]

5 On 25 @ Andaz Singapore - Usher in the Year of the Snake with Auspicious Lunar New Year Dishes, Refined Set Menus and New Takeaway Goodies

Ushering in the Year of the Snake, 5 ON 25 at Andaz Singapore introduces an array of auspicious Lunar New Year dishes, refined set menus, and festive takeaway goodies, available from 13 January to 12 February 2025. Curated by Executive Chef Martin Satow, Head Chinese Chef Lim Hong Lih, and their culinary team, the offerings highlight thoughtfully sourced ingredients while staying true to authentic Cantonese flavours.

5 ON 25 Signature Yusheng ($88/$148 Dine-in/Takeaway) features luscious slices of house-smoked sustainable Ora King Salmon from New Zealand, crispy fried yam, candied nuts, and a tangy plum dressing. For an indulgent upgrade, add-ons are available: Sustainable Canadian Lobster Meat ($78), Sustainable Surf Clam ($28), Crispy Whitebait ($20), and Crispy Salted Egg Yolk Fish Skin ($20).

Dim Sum 4.5/5

Highlights from the special Dim Sum lunch menu include the Truffle, Pumpkin & Water Chestnut Dumpling, Shrimp & Crab Dumpling, Crispy Taro Fritter with Chicken Sustainable Prawns & Mushroom. Both dumplings boasted soft, chewy skins with juicy fillings, while the taro fritter had a light, airy crust that paired beautifully with the creamy taro and well-seasoned interior.

Buddha Jumps Over The Wall 4.5/5

Buddha Jumps Over The Wall is a nourishing soup prepared with a dash of premium yellow rice wine from Mansong Wine Estate and simmered over low heat. Packed with tender herbal chicken, abalone, fish maw, sea cucumber and dried scallops, it was comforting and flavourful with depth and richness.

Stuffed Morel Mushrooms 3.5/5

Available during lunch and dinner, Stuffed Morel Mushrooms ($68) is a limited-time special. Filled with sustainable shrimp mousse and water chestnuts, the presence of Yunnan black truffle enhanced the earthy flavour of the mushrooms. Chinese yam and edamame complemented the dish with added texture and flavour.

Mapo Tofu 2.8/5

5 ON 25's rendition of Mapo Tofu combined two colours of beancurd and was elevated with sea cumber and fish maw. While its firmer tofu and a much more pronounced peppercorn flavour deviated from traditional map tofu with firm beancurd, it offered a different experience of enjoying the dish.

Turbot 4.5/5

Live seafood selections offer farmed Turbot. We had it steamed Hong Kong style, showcasing the fish at its best with buttery texture and delicate sweetness.

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone 4.5/5

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone was noteworthy. It featured fork-tender short ribs that were unctuous and flavorful, coated in a savoury, sweet, and malty sauce.

Wu Liang Ye Flambéed Claypot Baked Jasmine Rice 4/5

The Wu Liang Ye Flambéed Claypot Baked Jasmine Rice was a showstopper with its dramatic tableside flambé presentation. Topped with braised jade tiger abalone, Cantonese cured sausage, Romanesco and rice crisp, every bite was an interplay of flavours and textures, and the amount of moreish scorched rice crust achieved made it even more satisfying.

Mandarin Entremet 4.5/5

Dessert was well-considered and exquisite — Mandarin Entremet ($16), which delighted with airy pineapple sponge cake, light vanilla mousse, glutinous rice, and black rock sugar.

Six set lunch and dinner menus are available from $98 per person, served in the main dining hall or private dining suites – Emerald (up to 12 guests, minimum spend of $1,800) and Ruby (up to eight guests, minimum spend of $1,200).

For restaurant reservations and takeaway orders, please call + 65 6408 1228 or visit https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


5 On 25
Andaz Singapore
5 Fraser Street
Level 25
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6-1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]

Edge @ Pan Pacific Singapore - Embrace the Joyous Season and Endless Celebrations with Extravagant Buffet Spreads

Embrace the joyous season with endless celebrations and a luxurious dining experience at Edge, Pan Pacific Singapore. From 21 November 2024, indulge in a feast curated by Executive Chef Andy Oh and his talented culinary team. The buffet showcases a harmonious blend of festive classics and international delights, featuring premium seafood, succulent roasts, and the season's signature favourites.

The Seafood on Ice station boasts an impressive selection, including Boston Lobsters, Freshly Shucked Oysters, Prawns, Pacific Clams, Sea Conch, and Crawfish. The lobster meat is so sweet, but the oysters are a little less plump than expected.

Edge never disappoints when it comes to its cheese offerings. A standout for us was the Port Salut, a soft cheese with a smoky undertone that makes it an irresistible treat. We also discovered the Red Pesto Tomme, which adds an intriguing twist to the classic Tomme with its vibrant pesto-infused flavour.

A highlight of the buffet is the Miso Cod Fish. While it may not rival Nobu's version, this dish impressed me with its soft texture, fresh quality, and delicate marinade. Served alongside tender okra, it's a must-try!

Meat lovers are in for a treat with an extensive selection of festive specialities. The Traditional Roasted Turkey Breast is perfectly cooked to retain its juiciness, while the Maple-Glazed Gammon Ham offers a delightful balance of sweet and savoury flavours. Other highlights include the Roasted Whole Lamb, which is tender and aromatic, and the succulent Roasted Pork Porchetta with its crispy crackling. For a touch of indulgence, the Australian Black Angus Beef Tomahawk steals the spotlight with its rich, smoky flavours. Pair these dishes with a variety of sauces such as apple sauce, olive sauce, and red wine sauce to elevate your dining experience.

The Live Grill Station offers an exciting array of freshly prepared delights. From the smoky and flavourful Salt & Pepper Squid to the tender Marinated Angus Beef Short Rib, every bite is a testament to the chefs’ skill. The Grilled Chicken, seasoned to perfection, is a crowd favourite, while the variety of homemade sausages ensures there’s something for everyone to enjoy.

Western classics are another highlight of the buffet. The Slow-Baked Fish Filet in Minestrone Mussels Broth is light yet satisfying, combining the delicate flavours of the sea with a comforting broth. Meanwhile, the Oven-Baked Chicken with Cacciatore and Olive provides a hearty and flavourful option.

Pizza lovers can indulge in freshly hand-stretched pizzas with a range of toppings. It's worth a slice if you have a stomach for some carbs!

Indian station featuring flavoursome curries and traditional favourites such as Butter Chicken, Papadam, Naan and Fish Tikka from the Tandoori oven.

The buffet's Asian and local offerings are equally impressive. At the Indian station, diners can savour robust curries and other traditional dishes. Local favourites include the iconic Singapore Chilli Crab, paired with fluffy mantou for dipping, as well as a variety of double-boiled soups and stir-fried dishes. The Asian Live Station features piping hot bowls of Laksa, a selection of Yong Tau Foo Soup, and the fragrant Penang Wok-Hei Fried Kway Teow. For those who love roasted delicacies, there are Peking Duck, Roasted Chicken, Pork Belly, and Honey Glazed Char Siew.

No meal at Edge is complete without a visit to the dessert station. The festive spread includes Christmas Log Cakes, Verrines such as Panna Cotta and Durian Pengat, a decadent Chocolate Fountain, and a selection of gelato and sorbet. For those with a penchant for local sweets, the Nyonya Kueh and hot desserts like Cheng Teng provide a comforting end to the meal.

An exciting addition is the Liquid Nitrogen Ice Cream, made fresh on the spot. The Milo flavour is a standout. Just be sure to enjoy it quickly, as it melts fast!

The praline selection is a delightful surprise, with unique flavours like Mango, Cranberry, Strawberry, and Bandung. Each piece is exquisitely crafted, offering a burst of flavour we absolutely love.

The entire restaurant is beautifully decorated with Christmas-themed décor, creating a warm and festive atmosphere. With big groups of diners filling the space, the celebrations felt vibrant and joyful. Reservations are highly recommended to secure your spot.

The buffet is available daily for lunch and dinner, starting from $88++ per person. For more information and a detailed menu, visit https://www.menu-ppsin.panpacific.com/edge-festive-2024

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


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade MRT (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]