Riviera @ One Fullerton - Experience the Diverse Flavours of The Mediterranean

Nestled on the second floor of One Fullerton, Riviera offers more than just a dining experience — it's a visual and culinary journey across the diverse flavours of the Mediterranean. Overlooking the breathtaking Marina Bay waterfront and Singapore's iconic Merlion, Riviera is the perfect spot for a romantic night out, a special celebration, or an indulgent evening of fine dining.

Before dinner, start with a pre-dinner drink at the elegant lounge. With the gorgeous view and luxurious ambience, it's the ideal setting to ease into the evening.

Our visit saw us try the Taste of The Riviera 4-course dinner menu ($128++ per pax). It began with a complimentary trio of bread — charcoal Parmesan Bagel, Brioche, and Sourdough — paired with salted butter. Each had its own texture and flavour profile, which was a great introduction to attention to detail throughout the meal.

AMUSE BOUCHE 4.2/5

We kicked off with two beautifully presented bites: a Crab Tartlet, where the sweetness of the crab is elevated with pink peppercorn, and a Butternut Squash sphere that bursts with sweet flavour sitting atop a savoury parmesan base for that satisfying crunch. These are small bites with big impressions.

ROSSO DI MAZARA 5/5

A standout starter, the Rosso Di Mazara features Sicilian Red Prawn Carpaccio seasoned with hazelnut vinaigrette. The red prawns were supremely sweet and melt-in-the-mouth, perfectly complemented by seasonal white asparagus. It was a refreshing yet luxurious opening to the meal.

L'OURSIN 4.8/5

This dish showcases Riviera's creative flair. Bafun uni crowns a bed of Black Bean Tea Pudding with saffron nage, delivering a dish full of surprises. The pudding has a unique texture and earthy flavour, unlike anything we've had before — in the best way possible. It is complex, layered, and sophisticated.

LE CANARD DE CHALLANS 4.5/5

For my main, I chose the Le Canard de Challans. The Challans Duck Breast was cooked beautifully, seasoned just enough to let its natural flavours shine through. Accompanied by a rich bordelaise sauce, the dish felt refined and comforting.

LA TRUITE 4.8/5

My dining partner opted for the La Truite, a filleted French Rainbow Trout topped with smoked caviar and a crisp piece of skin. Served with a smooth petit pois velouté and charred baby endive, it was a well-balanced dish with elegance and complexity.

“MONS” SELECTION OF MATURED CHEESES 4/5

You can add a cheese course for $38. The Mons Cheese Platter includes a variety of soft and hard cheeses, ideal for cheese lovers looking to extend their Mediterranean journey. It's a great way to slow down the meal before dessert.

CANNOLIS AU CHOCOLAT 4.8/5

I've never been a fan of Cannoli because of the hard shell, but Riviera's version won me over. Infused with star anise, the shell is perfectly crisp, and when paired with the Jivara orange chocolate mousse and Grand Marnier sauce, it becomes a divine dessert experience. A creative spin that's both nostalgic and exciting.

As tradition goes, we ended the meal with a selection of petit fours – a sweet little finale that tied everything together.

Riviera isn't just a place to eat; it's a place to savour life. Riviera delivers on every front with breathtaking views, impeccable service, and a menu that showcases both Mediterranean tradition and modern refinement. Whether you're celebrating a special occasion or simply treating yourself to something extraordinary, Riviera makes the experience worth it.

Enjoy 15% off any dinner set menu when you book via Riviera.sg and mention the promo code "DTXRIVIERA" in the comment section of the booking. This offer is valid until 31 May 2025. Don't miss this opportunity to indulge in one of Singapore's most scenic and delicious dining destinations.

Note: This is an invited tasting.


Riviera
One Fullerton
1 Fullerton Road
#02-06
Singapore 049213
Tel: +65 6690 7564
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 630pm - 11pm
(Closed on Sun and Mon)

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]

The Soup Spoon @ Marina Bay Link Mall - Brazil Souper Inspiration

Chefs travel, to recharge, get new ideas, get inspired, and the inspirations will be translated to the dishes in front of you. The same goes for The Soup Spoon, where SouperChef Anna creates soup recipes inspired from her travel experiences around the world. From now till 1st of September, get a taste of Brazil with a slurp of their Souper Chef Specials - Brazil Souper Inspiration.

This is the second launch, if you didn't manage to taste the first. With options of 2 meats, 1 seafood and 1 meatless, I'm sure you will find one that will suit your palate.

Vegan Caldinho de Feijão
Black beans, tomatoes, sweet potatoes, yam, tapioca, chayote, celery, carrots, garlic, onions, coriander, chillies, paprika, cumin, oranges and mango juice.

Beans and rice are at the heart of Brazilian food, followed by manioc (a root vegetable like a potato). feijoada, a thick and heavy stew of black beans and pieces of pork and other meats, is their national dish. Caldinho de feijão is a lighter version which SouperChef Anna had tried in Recife. At The Soup Spoon, she created a meatless version, Vegan Caldinho de Feijão replacing meats with roots such as sweet potatoes, yam and tapioca. Spiked with diced tempeh, that gave a fun, chewy texture to the mashy beans and soft roots. Don't overlook the small wedge of lime served atop, which brightens up the stew with a zesty citrus note.

Beef Stroganoff Brazilian Style
Marinated NZ grass-fed beef cubes, carrots, potatoes, onions, garlic, tomatoes, button mushrooms, artichoke hearts, red rice, paprika, capers, celery, cream, herbs and spices.

Little did I know that Beef Stroganoff is a Russian dish. First introduced to the Brazilians in the 50s, the original recipe has evolved to include much more ingredients such as tomatoes, ketchup, Worcestershire sauce, heavy cream. The Soup Spoon's version is a hybrid of both. Using marinated NZ grass-fed beef cubes, the meat was really tender, and my favourite part of this soup is definitely the chunks of button mushrooms along with other vegetables cubes. It wasn't too creamy, and I like the tang that edged the soup, lent by the piquant capers. The thin fried potato sticks atop reflects Chef Anna's attention to details, in which the Brazilian Beef Stroganoff is traditionally served with rice and chips.

Moqueca Barramundi
Kühlbarra barramundi fish, red bell peppers, green bell peppers, tomatoes, tapioca, chillies, coriander, onions, garlic, ginger, coconut cream, kaffir lime leaves, paprika and lemons.

Bazilian fish stew comes in 2 styles - Baiana and Capixaba. Baiana style is heavier with coconut cream and African red palm oil while the latter is lighter without both. Moqueca Barramundi is a mixture of two, with a little coconut cream but no palm oil added. When I first tasted the Kühlbarra barramundi fish, I mistook it as salmon as I felt both share similar richness in taste and texture. It was sweeter and tender than I had expected from a stewed fish. The soup itself is like an in-between of laksa and red Tom Yam soup. As a meal, I would very much prefer a clear soup, just as I would take my tom yam soup.

Galinha Caipira (Country Style Chicken Stew)
Marinated chicken thigh, carrots, tapioca, yam, tomatoes, onions, garlic, pineapple, okra, quinoa, turmeric, ginger, coriander, coconut cream, oranges, lemons, herbs and spices.

Galinha Caipira is one of Brazilian's comfort food, which Chef Anna had it in Minas Gerais style. I learnt that in Brazil, it is over in Minas that one tastes the essence of home-cooked food. Embedded within is a strong Portuguese influence, hence thick broths and stews are much celebrated here. Bright orangy yellow in colour, turmeric dictates the robust character of the stew. The quinoa absorbed the wonderful juices from the roots and vegetables, thickening the stew into congee. The presence of tomato and pineapple reminded me of what my mum usually does to enliven the taste of her curry. Garnished with roasted chopped peanuts, coriander leaf and coconut flakes, the intensified nutty and coconuty flavours bespeaks Chef's Southeast Asian roots in a subtle but punchy manner.

From tasting these 4 Brazil Souper Inspiration, I get a glimpse of the Brazilian cuisine. I heard this is a much toned-down version - going easier on the cream, relying on roots and vegetables to create the texture and heartiness. What's notable is the use of herbs, spices and zest, which tickle my tastebuds in all 4 soups. Behind each inspiration is an interesting encounter, and you may read each story from their E-magazine which can be downloaded on their website. Do make an effort to read, and you may then find a deeper meaning in every slurp.

Written 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.



The Soup Spoon
Marina Bay Financial Centre
Marina Bay Link Mall
8A Marina Boulevard
#B2-41/42/43
Singapore 018984
Tel: +65 66344250
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Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1030am - 9pm
Sat & PH: 11am - 4pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit C. Cross the road. Walk to Marina Bay Financial Centre. Go to basement 2. Walk to destination. Journey time about 5 minutes. [Map]