Eden Restaurant @ Pullman Singapore Orchard - Vibrant Asian Flavours with Contemporary Interpretations by New Executive Chef Martin Tan

Eden Restaurant at Pullman Singapore Orchard has recently unveiled an updated menu thoughtfully designed by its newly appointed Executive Chef, Chef Martin Tan. This refreshed culinary offering spans from inviting small plates and bao buns to more substantial sharing platters, maintaining the vibrancy of Asian flavours with contemporary interpretations.

Sticky Pork Belly 4.5/5

Kam Heong Grilled Octopus 3.5/5

We had Kam Heong Grilled Octopus ($32) and Sticky Pork Belly Bao Bun ($18/2 pcs) to start. The latter exceeded expectations, providing a more satisfying experience. The pork belly showcased an ideal balance of fats and meat, achieving a tender texture that was spot on. Its braised flavour was quite on point, particularly when combined with the layer of salted vegetables within the bun. On the other hand, while the grilled octopus was skillfully prepared, the subtle Kam Heong glaze failed to make a distinct statement in the overall dish.

River Prawns, Scallop, Local Farmed Mussels 4/5

On the menu are two wok dishes for sharing. We had the bright-looking River Prawns, Scallop, Local Farmed Mussels ($44) in Tangy Coconut Gravy, served with a Charcoal You Tiao. The standout element was the vibrant coconut gravy, boasting a delightful acidity that enticed us to savour each spoonful. While the prawns and scallops were expertly seared, a slightly firmer texture of the prawns would have enhanced the overall experience.

Pan-Fried Black Cod 4.8/5

For mains, Pan-Fried Black Cod ($42) with Thunder Tea. As a Hakka, I must commend the fine execution of the Thunder Tea, particularly with the addition of roasted peanuts — a hallmark of a traditional Thunder Rice Tea dish. The innovative pairing of the tea with cod fish was a delightful surprise, as the tea's astringency and the cod's richness complemented each other flawlessly. The cod, adorned with crisped skin, added an extra layer of deliciousness to the dish.

Hae Bee Hiam Australian Lamb Rack 3/5

On the other hand, the Hae Bee Hiam Australian Lamb Rack ($48) could have been more impressive. The standout feature for me was the tangy Sesame-Fermented Sauce, which skillfully complements the inherent gamey taste of the lamb. However, the expected presence of the Hae Bee Hiam glaze was somewhat lacking. Perhaps sous vide preparation wasn't the ideal way to achieve precise doneness, and the overall texture of the lamb left a bit to be desired.

Coconut Frozen Parfait 3/5, Osmanthus Chia Seed Jelly 3/5

For desserts, we had Coconut Frozen Parfait ($16) with Pineapple Nage and Osmanthus Chia Seed Jelly ($16). The parfait was interesting, with a sprinkle of pink peppercorn, which lent a peppery fragrance and nuanced flavour. However, using riper and juicier pineapples instead of our unripened ones would have elevated its tastiness. The latter was refreshing with Kaffir Lime and Mango cubes thought a reduction in sweetness would have been ideal.

Photograph and 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.


Eden Restaurant
Pullman Singapore Orchard
Level 4
270 Orchard Road
Singapore 238857
Tel: +65 6603 8888
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Wed & PH: 6:30am - 11pm
Thu-Sat 7 Eve of PH: 6:30am - 12midnight
Sun - Wed & Public Holiday: 630am - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to Orchard Road. Turn left and walk down Orchard Road. Walk to traffic junction of Orchard Road and Orchard Link. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Tiffin Room @ Raffles Hotel - Return of The Wondrous Flavours of Holi

Tiffin Room at Raffles Hotel is once again presenting Holi Festival Specialities, exclusively crafted by award-winning Chef de Cuisine Kuldeep Negi, at the historic Tiffin Room. The Wondrous Flavours of Holi will be available from 18 to 31 March 2024 for both lunch and dinner.

Stuffed Yellow Lentil Dumplings 3.5/5

Our dinner began with Chef Kuldeep's Welcome Dahi Gujia (Stuffed Yellow Lentil Dumplings With Sweet Yogurt, Tamarind And Spicy Mint Chutney), a beloved North Indian snack, involves lentils ground and shaped into a half-moon gujiya, generously adorned with yoghurt, tamarind chutney, coriander mint chutney, and an array of Indian spices. Combining the chutneys and spices resulted in an explosion of flavours - a delightful interplay of sweet, tangy, and savoury notes infused with aromatic undertones. The addition of nuts provided an enjoyable textural contrast to the chaat. Personally, I would have preferred a bit less of the tamarind chutney, as it leaned towards the sweeter side.

Pickled Spicy Tandoori-Grilled Chicken Wrap 4/5

Next is the Achari Murgh Tikka Kathi Roll, featuring Pickled Spicy Tandoori-Grilled Chicken Wrap served with Beetroot, Radish And Onion Salad. The chicken was tender and flavourful with a heady blend of spices, which was quite nicely balanced by the herbaceous mint chutney and the side salad.

Pan-Seared Black Cod 4.5/5

The Main Course was served in its classic tiffin set. Tawa Masala Fish was the crowd's favourite, featuring Pan-Seared Black Cod in a Special Blend Of Spices, Onion And Tomato Masala. The tangy and fruity sweetness of the masala complemented the inherent richness of the cod.

Boneless Chicken Leg 4/5

Murgh Madras is a crowd pleaser with tender Boneless Chicken Leg in curry rich in mustard seed and spices.

Pahadi Gosht 4.2/5

Pahadi Gosht is a rare treat that serves Himalayan-style Lamb Chop Curry with Fresh Herbs And Spices. The lamb was delightfully tender, and this more robust form of curry proved to be a good pairing with the meat's flavours.

Yellow Lentil Curry 3.5/5

The Tiffin set also includes Shahi Dal, a curry made with Yellow Lentil with Black Beans and Red Kidney Beans. I enjoyed the textural interplay of the various beans and lentils, but I prefer a more spice-forward curry that tastes bolder.

Tomato Mint Pulao 5/5

Butter Naan and Laccha Parantha 5/5

Despite the curries being the main focus, the Tomato Mint Pulao, Butter Naan, and Laccha Parantha truly stole the spotlight for me. The Tomato Mint Pulao was a delight, featuring light and fluffy basmati rice infused with the fragrant essence of mint and cardamom, punctuated by sweetness from softened fresh tomatoes. Both the naan and parantha proved equally satisfying, boasting the desired texture and a rich, buttery flavour that added a layer of joy to the overall dining experience.

Dessert 3/5

The Dessert is a platter of Makai Halwa, Gujia, and Gur Para (Sweet Corn Halwa, Traditional Sweet Dumplings Stuffed With Coconut And Dried Fruits, and Jaggery Bites). However, I found these selections a bit too heavy for a dessert course after the fairly rich dishes. Perhaps a lighter option would have provided a more balanced and refreshing conclusion to the meal.

Options of 2 glasses and 4 glasses alcoholic beverages pairing are available as well.

Photograph and 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.


Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Mosella @ Pan Pacific Orchard - New Chic Restaurant at Pan Pacific Orchard Hotel

Nestled on the second floor of Pan Pacific Orchard in the heart of Orchard Road, Mosella is a culinary haven offering a fusion of Mediterranean and Peruvian-inspired cuisine. The restaurant boasts an enchanting setting perched over a waterfall and surrounded by lush foliage, providing a unique dining experience. Helmed by Executive Chef Pedro Samper, a San Sebastian native, the menu features a wide range of delectable dishes, from fresh ceviches to expertly prepared premium cuts grilled over a charcoal fire. Guests can choose from an à la carte menu or enjoy three-course set lunches and dinners, regularly updated to keep the experience fresh for returning patrons.

Salmon Tataki Tiradito 4.2/5

The Salmon Tataki Tiradito ($32) is a stunning dish that balances delicate and bold flavours. It features thinly sliced seared salmon, elevated by a vibrant mango salsa and burnt orange, which brings a sweet and citrusy touch to the plate. The dish is adorned with ikura, which offers bursts of briny and salty pops and finished with tahini, a creamy and nutty sauce that ties all the elements together.

Hamachi Tiradito 4/5

The Hamachi Tiradito ($36) combines fresh, thinly sliced Hamachi with a Mandarin Ponzu sauce that offers a zesty and slightly sweet contrast. The addition of truffle adds an earthy and luxurious note, while delicate garlic chips provide texture and a subtle savoury flavour. This dish represents a sophisticated blend of flavours and textures, showcasing Mosella's culinary creativity and commitment to using premium ingredients.

Gambas Al Ajillo 3.8/5

The Gambas Al Ajillo ($40) at Mosella is a classic Spanish dish featuring tender king prawns cooked to perfection in a fragrant garlic oil infused with a touch of chilli, adding pleasant heat to the dish. The use of garlic oil infuses the prawns with a rich and aromatic garlic flavour, enhancing the overall taste profile.

Black Cod 4.2/5

The Black Cod ($62) features a luxurious and buttery fish known for its fork-tender texture. It was expertly prepared to perfection, ensuring it practically melts in your mouth. The dish includes fresh green peas for a touch of sweetness, celeriac for an earthy note, and a zesty salsa verde that adds a vibrant note. The asparagus provides a crisp and fresh element to the plate.

Beef Tenderloin 4.2/5

The Beef Tenderloin ($48) is presented distinctively - served on two metal skewers. The beef is expertly roasted with a blend of aromatic spices, enhancing its flavour and tenderness. Accompanied by chilli oil and Anticucho sauce, a Peruvian-style marinade known for its bold and savoury character, the dish offers a harmonious balance of savoury and spicy flavours. The creamy potato puree adds a comforting element to the ensemble, complementing the beef's richness and spices. This dish is rich, flavourful, and a must-try for those seeking a satisfying and indulgent dining experience.

Japanese Sweet Corn 3.8/5

The Japanese Sweet Corn ($12) is a unique fusion of Japanese and Peruvian flavours. It features tender Japanese sweet corn generously drizzled with tangy lime miso butter for creaminess. The Aji Panca adds smokiness and mild heat, while togarashi provides a gentle kick of spiciness and a hint of umami. The dish offers a harmonious balance of sweet, tangy, smoky, and spicy flavours, showcasing the restaurant's culinary creativity and expertise.

Cacao 4/5

The Cacao ($22) is an interactive and delightful sweet treat. It features a Manjari chocolate tart with a rich cocoa filling encased in delicate pastry. The unique presentation lets you crack open the top part of the tart with a spoon, revealing a creamy hazelnut and caramel filling. This dessert offers a symphony of flavours, from deep chocolate to nuttiness and buttery sweetness, providing a memorable and indulgent way to end your meal at the restaurant.

Tarta de Queso 4.5/5

The Tarta de Ques ($24) features a creamy Burnt Basque Cheesecake, accompanied by apple for a fruity and slightly tart note, finished with a scoop of vanilla ice cream for sweetness. The combination of warm cheesecake and cold ice cream offers a delightful temperature contrast, providing a satisfying and memorable conclusion to our dining experience.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Mosella
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6875
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Breakfast (Daily): 630am - 1030am
Lunch (Daily): 12pm - 230pm
Dinner (Mon-Thu): 6pm - 10pm
Dinner (Fri-Sat, PH): 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 1. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is right opposite the building. Journey time about 10 minutes. [Map]

Unkai Sushi @ Orchard Rendezvous Hotel - 8 Course Summer Omakase Lunch Menu at $68++

Unkai Sushi at Orchard Rendezvous Hotel has unveiled a delightful summer culinary experience with 5-course lunch sets starting from $26 and a seasonal 8-course omakase menu priced at $68. We visited the 30-seater restaurant and opted for the 8-Course Summer Omakase Lunch Menu (舞 Mai), meticulously curated by Chef Eugene Lam, whose culinary expertise includes prestigious establishments like Hide Yamamoto, Ashino, and Sushi Mieda.

Appetisers4/5

The omakase lunch commenced with two exquisite seasonal appetisers. The first was a delightful Scallop paired with grapes, perfectly complemented by a sweet miso sauce. The refreshing combination of flavours was an ideal way to begin the meal. The second appetiser, served in a bowl, featured a medley of Seaweed and Shrimp dressed in an appetising vinaigrette, enticing our taste buds and whetting our appetite for the courses to come.

Sashimi 4/5

The sashimi course followed the appetisers, boasting thick and fresh cuts of Hon Maguro Akami (Lean Tuna) and Sea Bream. Each bite offered a clean and distinct taste, showcasing the quality and freshness of the ingredients.

Chawanmushi 4/5

The Chawanmushi, a traditional Japanese egg custard dish, was next to grace our palates. Smooth and silky, the chawanmushi was enhanced by the delightful popping savouriness of ikura, adding a burst of flavour to the delicate ensemble.

Gindara Miso Yaki 4/5

A standout dish from the omakase menu was the Gindara Miso Yaki, featuring black cod marinated and grilled with a miso glaze. The fish's tender, buttery texture paired harmoniously with the umami-rich miso glaze, creating an exquisite combination of flavours that left a lasting impression.

Sushi 4.2/5

The sushi course presented three delectable pieces: Flounder, Chu-toro, and Scallop. Each morsel was skillfully crafted, with seasoned rice and wasabi complementing the freshness of the fish. The sushi maintained a perfect rice-to-fish ratio, allowing us to appreciate the premium ingredients fully.

Magic Bowl 4.2/5

The following course was the mini chirashi don, where an upgrade option to the Magic Bowl for $38++ was available. We had the Magic Bowl, which featured a tantalising combination of minced tuna, ikura, uni, and abalone liver sauce, elevating the dish to a whole new level of indulgence.

Matcha Ice Cream 3.5/5

Finally, our 8-course omakase lunch concluded with a sweet note, a Matcha Ice Cream. Creamy and delightful, the matcha ice cream was a delightful conclusion to a value-for-money meal that left us thoroughly satisfied.

Overall, Unkai Sushi's Summer Omakase Lunch Menu (舞 Mai) was a delightful culinary journey through Japan's finest and freshest summer produce. Chef Eugene Lam's expertise shone through in each thoughtfully prepared course, offering a balanced combination of flavours and textures showcasing Japanese cuisine's essence. Whether you're a sushi enthusiast or a connoisseur of Japanese delicacies, Unkai Sushi's summer omakase menu promises a memorable and delightful dining experience.

Note: This is an invited tasting.


Unkai Sushi
Orchard Rendezvous Hotel
1 Tanglin Road
#01-10
Singapore 247905
Tel: +65 9634 8508
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11.30am - 2.30pm, 6pm - 10pm

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 12 minutes. [Map]

IKO Restaurant & Bar @ Neil Road - Unique Modern-Japanese Bistronomy

Opening the doors to IKO Restaurant & Bar, you'll immediately be greeted by an eclectic playlist put together by IKO's new Chef-Owner, Dylan Ong. It goes hand in hand with the vibrant vibes, quirky decor and brand new modern Japanese menu to bring a whole new dining experience. Marrying Chef Dylan's love for Japanese cuisine and knowledge of European cooking techniques, you can look forward to a refreshed menu every couple of months.

Oysters 4.2/5

We had an appetising start to our meal with fresh, plump Oysters ($21 for 3pc) served with wasabi lychee granita and sake. It was extra refreshing and zesty with the dash of lime juice added.

Iko-Bee 3.8/5

Next was a fun snack, the Iko-Bee ($15). Inspired by Calbee and shaker fries, you pour sour cream and bottarga powders into a bag of homemade hand-sliced chips. Shake it all up thoroughly and pour them out to enjoy. The crisp chips were good to go with our sake drinks.

Negitoro Ice Cream 4/5 & Salmon Ice Cream 4.2/5

These are an innovative twist to your usual ice creams. The Negitoro Ice Cream ($18 for 2pc) has mini seaweed cones filled with negitoro, menegi and a surprise centre of cured egg yolk. Have this in a mouthful, and you'll get that oozy burst of yolk.

The Salmon Ice Cream ($18 for 2pc) uses the same crunchy seaweed cone, but it's packed with a richer mix of raw salmon, smoked salmon, crème fraiche and ikura. Similar to the negitoro, I would recommend enjoying this in a single bite to get the different layers of flavours.

Lil Basket 4/5

Adorably presented in a dim sum basket, these vibrant pink beetroot ‘baskets’ are stuffed with sweet Hokkaido snow crab, topped with slightly spicy avocado mousse and lime gel. This Lil Basket ($20) pays tribute to the local favourite kueh pie tee, transformed with Chef Dylan’s unique touch.

Hay Smoked Hamachi 4/5

Moving on to starters, the Hay Smoked Hamachi ($24) features hamachi seasoned in ponzu brown butter, served with scallion garlic oil, crunchy trio sesame, elephant stem and compressed green grapes. The distinctly tangy-sweet grapes were a clever addition to the nutty and richly seasoned hamachi.

Dope You Up Bowl

The indulgent Dope You Up Bowl ($42) was quickly wiped clean by my dining companions. You have a bed of ume shiso rice topped with A4 wagyu buri, bafun uni, lightly cured egg yolk, wagyu fat emulsion and a generous portion of ikura.

A4 Wagyu “Sukiyaki”

Another IKO signature that features A4 wagyu is the A4 Wagyu “Sukiyaki” ($28). Slices of A4 wagyu with shiitake mushroom, leek, scallion, egg yolk and fried perilla are served with white sukiyaki sauce to bring them all together.

The High SES Somen 4.5/5

As its name clearly describes, The High SES Somen ($38) has a luxurious combination of chutoro, Hokkaido snow crab, bafun uni and kaviari caviar, finished with clam sauce and chives. It's served chilled, and we enjoyed the exceedingly fresh and sweet seafood used. We had their starter portion, but you can also opt for it as a main at $48.

8 Hrs Braised Abalone 4/5

Here in the 8 Hrs Braised Abalone ($28), you are served a base of pearl barley cooked in rich abalone liver sauce, underneath slices of tender abalone alternating with shiitake mushrooms, paired with elephant stem and asparagus.

Miso Black Cod 4.5/5

The highlight of the Miso Black Cod ($36) is the black cod, which was marinated in miso for three nights before it was grilled to a lovely buttery texture. The sides are intricately put together with sweet pumpkin puree, Manila clams, umami grilled firefly squids, carrots, pickled daikon and roasted nectarines, finished with a creamy clam emulsion. There are many components here, but they complement each other well.

Hay Smoked Guinea Fowl 4/5

The Hay Smoked Guinea Fowl ($32 for Single) sits on up to 15 seasonal Japanese vegetables prepared in various ways, tied together with a flavourful homemade sake ume sauce. The medley of vegetables which included morel mushrooms and brussel sprouts provided varying textures alongside the tender fowl.

Yuzu Semi Freddo 4.2/5

For dessert, we had Yuzu Semi Freddo ($15). Fluffy soft pieces of mint sponge are accompanied by zesty yuzu curds, miso-caramel honeycomb and Hokkaido milk ice cream, drizzled with miso caramel. It was sweet and slightly tangy, just the right choice to end the night!

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.


IKO Restaurant & Bar
65 Neil Road
Singapore 088897
Tel: +65 88665218
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 530pm - 1130pm
Fri-Sat: 12pm - 3pm, 530pm - 1am
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]