Opus Bar & Grill @ Voco Orchard Singapore - Launches the All New Grill Out Sunday

Opus Bar & Grill's newly launched Grill Out Sunday might hit the spot if you're looking for a satisfying Sunday lunch spot. Think endless appetisers, sides, and desserts alongside a variety of grilled mains - all served à la carte style to your table. There is no need to leave your seat for the buffet line; sit back and indulge.

With quality ingredients, freshly grilled meats, and comforting sides done right, it's the kind of restaurant where you leave full, happy, and already planning your next visit.

A good variety of appetisers and sides accompany your grilled meats. Here are our highlights from what we tried:

Shrimp Cocktail — This cocktail is beautifully presented with fresh, crunchy shrimp paired with Marie Rose sauce, shredded lettuce, and tomato chutney. It's a classic done well.

Beetroot and Feta — Pickled beetroot paired with feta cheese, rocket, and almond flakes. It's tangy and refreshing, a great palate cleanser between bites of meat.

Beef Fat Roasted Potatoes — Potatoes and meat are a match made in heaven. These crispy, well-seasoned roasted potatoes are dangerously addictive. They are a must-order.

Creamed Spinach with Egg Yolk — This one surprised us! Silky creamed spinach is topped with a raw egg yolk that adds richness and depth. We liked it so much that we ordered seconds.

Yorkshire Pudding — This pudding is a nod to a traditional British roast. While nicely baked, it lacks the essential gravy and can get a little dry. Tip: Pair it with creamed spinach!

Pumpkin Soup 4/5

Mac & Cheese 4.8/5

The last two dishes we want to highlight are Pumpkin Soup and Mac & Cheese. The pumpkin soup was creamy and comforting, with a lovely balance of savoury and sweet. It was topped with herb oil and almond flakes for added texture.

As for the Mac & Cheese, let's say I haven't had one this good in a long time! It was gooey, rich, and incredibly satisfying. The macaroni still had a slight bite, and the cheese blend was spot on, with quality cheese used. We wished we had space for another bowl.

On to the live grill station, we told them to make us a platter of everything so we could sample it all. Since it is a buffet, you may order more of what you like afterwards. They have every type of meat available: Roasted Tandoori Chicken, Beef Prime Rib, Crispy Pork Knuckle, Smoked Lamb Leg, Grilled Seabass, and Roasted Spicy Cauliflower.

The Roasted Tandoori Chicken was juicy and well-seasoned, one of our favourites. The Grilled Seabass was fresh and had nice char, though you should watch out for the tiny bones. The Roasted Spicy Cauliflower was another standout. It was smoked, flavourful, and a great meat-free option.

Apple Crumble 3.8/5

To end the meal, we were served the Gueridon Dessert of the Day - Apple Crumble made tableside with a touch of flambé flair. The apples retained a nice crunch, complemented by crumble bits, whipped cream and caramel sauce.

Other desserts, like Crème Brulee and Ice Cream Sundae, are also available, but we were far too full to continue. Do come with an appetite on your next visit!

This is a great way to spend your Sunday afternoon, with delicious food, good variety and a relaxed setting. Do note that service can be a little slow, but that's expected with an à la carte buffet where everything is cooked fresh upon order.

Grill Out Sunday is available every Sunday from 12pm to 3pm at $88++ per adult and $44++ per child, inclusive of free-flow fresh juices, speciality coffee, and artisanal teas. There’s also an à la carte option at $48++, which includes one main and two sides, perfect for lighter eaters.

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


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 10 minutes. [Map]

Fragment Private Dining - Modern Asian Cuisine meets European Influences

Our latest home private dining adventure brought us to Fragment Private Dining, helmed by Pristina Mok and her husband. One of the newest entrants into the private dining scene, Pristina only began hosting guests in 2024. She offers an eight-course menu featuring modern Southeast Asian cuisine with European influences. Her experience working at Skirt and Magic Square shines through in the thoughtfully curated dishes, blending familiar Asian flavours with refined Western techniques.

Shima Aji, Brown Crab, Radish Cake 4.2/5

The meal started on a strong note with a trio of small bites: Shima Aji paired with Bonito and Gu Chye, Brown Crab with curry and passionfruit, and Radish Cake topped with spicy bacon and uni. Each bite packed a punch, showcasing a beautiful interplay of flavours and textures. The fusion of Asian ingredients with European techniques was impressive, setting the tone for what was to come.

Beetroot & Persimmon 4.2/5

This light yet refreshing starter featured Beetroot and Persimmon, complemented by peanut dukkah and achar sorbet. The achar sorbet was a particularly clever touch, adding a tangy brightness that elevated the dish beyond the ordinary.

Aburi Sawara 4.2/5

Next, we were served Aburi Sawara, a prized Spanish mackerel known for its delicate flavour and buttery texture. It was presented in a Tom Kha broth — a Thai-inspired coconut milk-based soup — and further enhanced by adding Amela tomato, lending a delightful balance of creaminess and acidity.

Scottish Hand Dived Scallop 4.5/5

One of the most memorable dishes of the night was the Scottish Hand-Dived Scallop. Encased in an Otah (fish paste) filling and finished with a crispy exterior, it was paired with a curry emulsion. This unexpected yet well-executed combination worked wonderfully, bringing together the best of texture and bold Southeast Asian flavours.

Braised Lamb 4.8/5

This dish was an absolute standout. The Braised Lamb was served in a piquant black pepper sauce made from a unique blend of three different types of peppers. The sauce was so good that it came with a side of fluffy naan, perfect for mopping up every last bit. The rich, aromatic flavours made this one of my favourite dishes of the night.

Quail & Claypot Rice 4/5

For the mains, we had the Quail & Claypot Rice. The quail was perfectly grilled and accompanied by sambal belachan, mixed mushrooms, and black truffle. While not pictured, the meal also came with a small serving of claypot rice, ensuring that diners looking for a heartier bite got their fill of comforting carbs.

Whiskey & Coffee Malai Gao 4.5/5

The dessert course was just as impressive as the savoury dishes. The Whiskey & Coffee Malai Gao featured malted barley cream, dark chocolate sorbet, and sesame brittle. The combination of earthy, bitter, and sweet flavours worked in perfect harmony for a delightful and indulgent finish.

Pistachio Nougat, Hawthorn Tea 4.2/5

As a final touch, our meal ended with homemade Pistachio Nougat, accompanied by a cup of Hawthorn Tea infused with black lime and Yakult foam. It was a light, refreshing way to cleanse the palate and conclude a truly memorable private dining experience.

Fragment Private Dining is an exciting new addition to Singapore's private dining scene, offering a modern Southeast Asian menu with European influences that showcases chef Pristina Mok's creativity and expertise. From the impeccable execution of dishes to the warm, intimate setting, the experience is one that both food enthusiasts and adventurous diners will appreciate. Would I return? Absolutely. The thoughtfully curated menu and innovative flavour combinations make it a standout in the home dining space, and I can't wait to see how Fragment Private Dining evolves in the future.


Fragrment Private Dining
Clementi
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Nearest MRT: Clementi (EW Line)

Cavern Restaurant @ Rainforest Wild ASIA - Singapore's First and Only Restaurant in a Cave

Tucked away within the Mandai Wildlife Reserve's new Rainforest Wild ASIA, Cavern Restaurant is the latest concept by the TungLok Group. Designed to resemble the Mulu Caves of Sarawak, one of Southeast Asia's largest and most intricate cave systems, the restaurant offers a unique dining setting surrounded by rugged rock formations and lush greenery. Its location near the entrance of this new attraction makes it a convenient and immersive stop for visitors looking to relax and enjoy a meal in an environment that feels like a natural extension of the rainforest.

Crystal Cave Salad 4/5

The Crystal Cave Salad ($22) is a vibrant and refreshing start to the meal. A creamy Spanish burrata sits at the heart of the dish, paired beautifully with heirloom beetroot in both classic red and golden hues. The truffle honey dressing lends a luxurious touch, while toasted walnuts provide a delightful crunch, elevating the salad's texture and flavour.

Stone Hearth Loaf 3.5/5

Freshly baked in-house, the Stone Hearth Loaf ($12) boasts a crispy crust and a chewy, tangy interior, making it an excellent companion to the meal. The bread's rustic charm shines through, especially when paired with dips or butter.

Emerald Canopy 3.5/5

For a lighter, crisp alternative, the Emerald Canopy ($12) features romaine lettuce tossed in a creamy green goddess dressing, punctuated with the peppery bite of fresh radish. It's simple yet refreshing.

Spicy Wing 3.5/5

The Spicy Wing ($16 for 4pcs) isn't particularly fiery despite its name. However, the blue cheese dip served alongside — its pungent creaminess balances out any lingering heat, though its strong flavour might not appeal to everyone.

Pulled Pork Taco 3.8/5

The Pulled Pork Taco ($22 for 3pcs) impresses with its succulent, slow-cooked pork infused with deep, smoky flavours. The buttery avocado and smoky paprika aioli add layers of creaminess and spice, all encased within a soft, pillowy taco shell. Every bite is a harmonious blend of textures and flavours, making it one of the best offerings on the menu.

Smouldering Core 3.8/5

A much-improved version from its original, the Smouldering Core ($20) features charred cauliflower, halved and grilled to perfection. The barbecue sauce glaze on the exterior adds a smoky richness, while the garlic aioli and pickles inside provide a creamy, tangy contrast. It's visually stunning and finished with microgreens and edible flowers, giving it an elegant touch.

Rigatoni Alla Vodka 3.5/5

The Rigatoni Alla Vodka ($22) delivers al dente pasta bathed in a tangy tomato-based sauce topped with micro greens and parmesan cheese. While the flavours are pleasant, I wished for a more generous amount of sauce to better coat each piece of rigatoni.

Caveman's Meat Skewer 3/5

A dish for meat lovers, the Caveman's Meat Skewer ($38) features 200g of beef tenderloin, button mushrooms, shallots, and peppers, paired with chimichurri sauce. While well-cooked, the dish feels ordinary, lacking a standout element to truly impress.

Ironstrike Knuckle 3.5/5

More satisfying than the skewer, the Ironstrike Knuckle ($28) is braised to fork-tender perfection, allowing the meat to fall apart effortlessly. Served with a mustard jus, the bold, tangy sauce enhances the richness of the pork, making it a comforting and well-executed dish.

Pandan Bambolini 3/5

For dessert, we indulged in the Pandan Bambolini ($6 per piece) — a fried doughnut filled with kaya. The kaya itself is outstanding, bursting with fragrant pandan and coconut flavours, but the execution was inconsistent. Some pieces had barely any filling, leaving the dough too dry to enjoy fully. When balanced correctly, however, it's an aromatic and indulgent end to the meal.

It’s important to set the right expectations at Cavern Restaurant. It isn’t about fine dining but rather a place designed to cater to the large volume of visitors, families, and tourists exploring the attraction. The menu is curated to be approachable and crowd-friendly, ensuring a quick and satisfying meal for guests of all ages.

Note: This is an invited tasting.


Cavern Restaurant
Rainforest Wild ASIA
20 Mandai Lake Road
Singapore 729825
Tel: +65 60220229
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Nearest MRT: Springleaf (TE Line), Choa Chu Kang (NS Line), Khatib (NS Line)

1) Alight at Springleaf MRT station. Take Exit 3. Walk to bus stop opposite Thong Soon Road (Stop ID 56091). Take bus number 138. Alight 12 stops later. Walk to destination. Journey time about 25 minutes. [Map]

2) Alight at Choa Chu Kang MRT station. Take Exit A. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 927. Alight 16 stops later. Walk to destination. Journey time about 30 minutes. [Map]

3) Alight at Khatib MRT station. Take the Mandai Khatib Shuttle Bus (not free). Journey time about 30 minutes. [Map]

5 ON 25 (五悦亭) @ Andaz Singapore - Refined Cantonese Dining Experience with Panoramic City Skyline View

The newly renovated 5 ON 25 at Andaz Singapore reopened in June. It offers a fresh array of inventive dishes that pay homage to traditional Cantonese cuisine with a modern twist. Perched on the 25th floor of the hotel, the restaurant boasts a comprehensive menu and a breathtaking panoramic view of the city skyline, making it a feast for both the eyes and the palate.

The culinary team is led by esteemed Chinese Head Chef Lim Hong Lih, who brings years of experience in Cantonese fine dining to the table. We had the pleasure of sampling several dishes, including both new creations and popular signatures. Most of the dishes pictured below were portions adjusted to tasting sizes.

Cantonese Style Roasted Cage-Free Cherry Valley Duck with Table Side Maotai Flambé 4.5/5

Our meal began with the 5 ON 25 Cantonese Style Roasted Cage-Free Cherry Valley Duck with Table Side Maotai Flambé ($88 for Half). Watching the chef meticulously slice the duck skin was a delightful prelude to the dish itself. For those who prefer without, the duck is also available without the Maotai Flambé at $49 for a half portion.

Served with freshly steamed skin wrappers, the duck comes with an array of condiments: sweet sauce, sugar, spring onions, cucumber strips, sweet melon strips, and hawthorn strips. While the skin wrapper was slightly thicker than I typically prefer, the crispiness of the duck skin was on point, enhanced by the smokiness from the Maotai flambé. The hawthorn strips, which I feared might be too sweet, turned out to be a harmonious complement.

Fried Australian Jumbo Quail Legs, Salt & Pepper 4.2/5

Next, the Fried Australian Jumbo Quail Legs, Salt & Pepper ($28) were served. Although a touch salty, the fried quail legs exuded a fragrant, garlicky aroma.

Crispy Shiitake Mushrooms, Osmanthus Honey Sauce 4/5

Accompanying the quail was the Crispy Shiitake Mushrooms with Osmanthus Honey Sauce ($15). These mushrooms had a satisfying crunch and were glazed with a sweet, floral osmanthus honey sauce.

Double-Boiled Grouper Soup 4.8/5

I absolutely loved the Double-Boiled Grouper Soup ($48). This creamy broth, infused with delicate fish maw and wolfberries, had a distinct peppery heat and was so rich in collagen that it left a luxurious, sticky mouthfeel. I can't imagine how this could be improved.

Braised Stuffed Sea Cucumber 4.5/5

The Braised Stuffed Sea Cucumber ($48) was another highlight. The sea cucumber, stuffed with a flavourful mixture of pork and shrimp, was served on a bed of sliced mushrooms and bathed in a rich Yunnan mushroom sauce. The sauce was particularly noteworthy, with its delicious numbing hints of peppercorns and an alluring smokiness.

Beetroot Fried Rice 4.8/5

5 ON 25's Beetroot Fried Rice ($38) is another dish you must try. The dish features a delightful play of textures with crunchy fried rice bits, preserved vegetables, green beans and Vietnamese tiger prawns. It was fried so fragrant and finished with slices of Hokkaido scallops placed on top. Even though my dining companion and I were pretty full at this point of the meal, we wiped the pot clean quickly.

Lotus Paste Sesame Pastry 3.8/5

We ended our meal with a selection of desserts. The Lotus Paste Sesame Pastry ($8 for 3 Pieces) featured sweet lotus paste encased in a buttery, flaky pastry.

Chilled Toasted Sesame Pudding and Apricot Egg Tart 3.8/5

A dessert platter followed, featuring two sets of sweets. The first was a Chilled Toasted Sesame Pudding and Apricot Tart ($15). We preferred the sesame pudding for its fragrant, nutty flavour and smooth, balanced texture. The second dessert was the decadent Grand Cru Chocolate Ice Cream ($20), infused with Wu Liang Ye Liquor, a good option for alcohol-based desserts.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


5 ON 25 (五悦亭)
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Fri: 11.30am - 2.30pm, 6pm - 10pm
Sat-Sun: 11.30am - 1pm, 1.15pm - 230pm, 6pm - 10pm

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

Solo Ristorante @ Telok Ayer - Pasta Mancini Free Flow Brunch Happening Every Saturday with Perfectly Al Dente Pasta

Solo Ristorante in Telok Ayer is an authentic Italian casual restaurant helmed by Chef Simone Fraternali. For diners curious about their offerings, their new Pasta Mancini Free Flow Brunch is the perfect time to visit. It happens every Saturday and lasts 90 minutes from the time of reservation. The restaurant is known for using artisanal pasta from Mancini, which has been crafted from their own wheat since 1938. The brunch menu rotates seasonally.

The ambience at Solo Ristorante is warm, cosy, and homely. It has an intimate main dining area and a private dining room suitable for different gatherings. We thoroughly appreciated the attentiveness of the staff throughout our meal here.

Bread Basket

We started with a Bread Basket filled with fresh, warm, fluffy bread.

Beverages

From mocktails to cocktails and a specially curated wine list, you will be able to find a beverage of your choice from their extensive selection. At the brunch, exclusive promotions are also available, including 1-for-1 selected house pours of white/red by glass, 10% off all house pour bottles, and $15 on selected Italian classic cocktails.

Spaghetti 4.2/5

Each diner is limited to ordering one pasta at a time to ensure the best freshness and quality. There are five pastas on the menu, including one Chef's Surprise Pasta, which changes each week. The first pasta we dug into was the classic Spaghetti in a sweet sea urchin sauce topped with crab meat. The brightness of the added lemon zest stands out prominently, a little more than I originally expected. What I loved most was the al dente texture of the pasta.

Rigatoni 4/5

Next, we had the Rigatoni, which was done in the authentic carbonara style with pecorino romano, guanciale, and black pepper. It would have been perfect if it was just a touch less salty, but again we loved the texture of the pasta. Bits of guanciale were fried super crispy.

Paccheri 4.5/5

The Paccheri was my absolute favourite. The tube-shaped pasta was paired with slow braised pork ragout and nutty grana padano cheese. While it looked simple, the balance of flavours was spot on. The pork ragout was tender and so flavourful without being overwhelming. I would have ordered another plate if I could!

Fusili 4.2/5

As the Chef Surprise Pasta during our visit had beef, which we couldn't try, our last pasta was the Fusili. The spiral pasta was tossed in a bright and herby basil pistachio pesto, topped with a pleasant drizzle of sweet tomato sauce and grana padano.

Burratina, Melon, Cherry Tomatoes 4/5

In addition to the free-flow pasta options, diners can opt to add additional starters and desserts. Our server recommended the Burratina, Melon, and Cherry Tomatoes ($15) for the starters. It was a classic combination of soft burrata, sweet cherry tomatoes, rocket, and olive oil. However, I wished the bits of sweet melon were given in a more generous portion.

Garlic Chilli Prawns, Soft Potato 4.5/5

My favourite starter was the Garlic Chilli Prawns, Soft Potato ($20). The grilled prawns were served in a trio, sitting on a bed of soft potato mash. Even though the prawns were fleshy and meaty, I was sold by the smooth mash elevated by fragrant prawn oil.

Beetroot Carpaccio, Orange, Yoghurt 3/5

The Beetroot Carpaccio, Orange, Yoghurt ($18) is a vegetarian starter option. The yoghurt added a fresh touch, but we found it rather ordinary overall for its price.

Shaved Ham Pickled Wine Pears 3/5

Originally, the Shaved Ham Pickled Wine Pears ($18) was meant to be served with mortadella, but it was unavailable at our time of visit. We enjoyed the freshly shaved thin slices of ham substitute, but we were less of a fan of the portion of the pickled wine pears.

Seasonal Tart 3.8/5

We moved to desserts, the first of which was their Seasonal Tart ($12). On the day we visited, the Apricot Tart was available. While thin-crusted, I would prefer for it to have a bit more of a crunch. Flavour-wise, it was tart and bright.

Gelato 3.8/5

While the Vanilla ($6) Gelato was ordinary, the Pistachio ($6) scoop was rich and nutty, albeit leaning toward being more sweet.

Tiramisu 4.2/5

Among Solo Ristorante's desserts, we enjoyed the Tiramisu ($12) the most. It had just the right moisture ratio, crumbles scattered on top for additional crunch, and a touch of saltiness for contrast.

Do make a reservation before heading down. It can be done via their website: https://soloristorante.com/.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Solo Ristorante
45 Amoy Street
Singapore 069871
Tel: +65 6260 0762
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)
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Nearest MRT:

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]