Tribal @ Mondrian Singapore Duxton - The Modern Asian Grill That Ignites Conscious & Communal Dining with Primitive Culinary Styles

Nestled on the ground level of Mondrian Singapore Duxton, Tribal beckons diners to embark on an epicurean expedition through its modern Asian grill concept. With wood-fired sharing plates, hearty rice pots, and a rotating selection of beef cuts, Tribal tantalises taste buds with familiar cuisines kissed by the flame. It is complemented by an impressive cocktail program and a curated wine selection — all served with genuine warmth and hospitality.

Satsuma Tomatoes 4.2/5

Our dinner began with an array of small plates, beginning with the Satsuma Tomatoes ($22). Paired with pomelo, endives, sorrel, dashi, and wasabi, the tomatoes' sweetness shone through, stealing the spotlight on the plate.

Hamachi Crudo 4.2/5

Next, the Hamachi Crudo ($26) delighted with thickly sliced sashimi tossed in a smoky-citrusy charred orange ponzu, accompanied by pickled jicama and ikura for a tantalizing textural contrast.

Flat Bread 4/5

The Flat Bread ($14) impressed with its soft, fluffy texture and a delightful hint of toastiness. Slathered with abura miso butter, it was a mouthwatering indulgence.

Fried Duck Neck 4.5/5

The Fried Duck Neck ($24 for 3pc), derived from the 14-Day Dry Aged Duck dish, is a delightful surprise gracing the menu. Here, the culinary team at Tribal showcases their commitment to minimising waste by transforming the often overlooked duck neck into a delectable delicacy. Expertly peppered with house spices, each crispy piece offers a satisfying crunch, perfectly complemented by the refreshing mint nam pla served alongside. Priced at $8 per additional piece, this unexpected treat quickly became one of my favourites.

Celeriac Mille-Feuille 4.5/5

The Celeriac Mille-Feuille ($16) charmed with its aromatic grilled layers glazed with ponzu honey and adorned with macadamia nut, offering a symphony of flavours and textures.

Sweet Peppers 2.5/5

The Sweet Peppers ($16) failed to impress, emerging as the least favoured dish of the evening. Their anticipated sweetness was notably absent, rendering them surprisingly bland on the palate. Despite initial hopes for a burst of flavour, the peppers fell short of expectations, leaving a lacklustre impression amidst an otherwise flavourful dining experience.

Black Cod 3.8/5

Transitioning to the main courses, the Black Cod ($38) is cooked to perfection with its spicy-sweet soy and ginger flower reduction. The cod boasted a moist, buttery texture, complemented by its irresistibly crispy skin. Resting atop a bed of fondant potato, each bite was a harmonious blend of flavours and textures. While undeniably well-executed, the dish lacked the "wow" factor observed in some of the other mains, leaving it slightly overshadowed despite its undeniable appeal.

Octopus 4.2/5

A delightful Asian twist graces the Grilled Octopus ($48), complemented by vibrant flavours of green papaya and sambal bajak. Grilled to perfection, the tentacle boasts a tender texture infused with a smoky aroma that tantalises the senses.

Santori Organic Chicken 4.5/5

Perfect for sharing, the Santori Organic Chicken ($38) is a standout dish at Tribal. This roasted bird is generously glazed in Thailand's beloved gai yang barbecue marinade, offering a burst of savoury and aromatic flavours with every bite. Finished with a squeeze of burnt lemon for a citrusy zing, it's accompanied by a dollop of green chilli relish that adds a tantalising kick. The marinade is exceptionally flavourful, elevating the dish to a new level of culinary delight. No wonder this dish became one of my favourites of the evening.

Charred Pineapple 3.5/5

To round off our dinner at Tribal, we indulged in the delightful Charred Pineapple ($18) for dessert. This dish features succulent pineapple charred to perfection, elevated with a tantalising Szechuan glaze that adds a unique spicy-sweet contrast. It is accompanied by creamy homemade coconut ice cream that provides a refreshing and creamy balance to the dish, and it is finished with a sprinkle of fragrant lime zest for a burst of citrusy flavour.

Mango Bavarois 3.8/5

Another dessert we had was the Mango Bavarois ($18), a delightful creation that pays homage to ondeh ondeh and mango sticky rice. This delectable treat features a luscious combination of creamy egg custard infused with flavours of coconut, pandan, and lime, adorned with fresh slices of ripe mangoes that add a burst of tropical sweetness. The dessert is complemented by a scoop of indulgent gula melaka ice cream, adding a rich and caramelised note to harmonise all the flavours.

Bundt Cake 4.8/5

Last but certainly not least, the pièce de résistance is the Bundt Cake ($18), a divine creation that promises to tantalise the taste buds with its irresistible flavours. This decadent cake is infused with 12-year whisky, which boasts a perfect balance of sweetness and sophistication. Baked to perfection, the cake's exterior is wonderfully crunchy, providing a delightful contrast to its soft and spongey interior. Accompanying it is a generous serving of smoked vanilla ice cream, which adds a luxurious creaminess and a subtle hint of smokiness to every bite. A dollop of tangy kumquat puree is added to enhance the flavour profile even further, offering a refreshing and citrusy note that cuts through the cake's richness.

Note: This is an invited tasting.


Tribal
Mondrian Singapore Duxton
83 Neil Road
#01-07
Singapore 089813
Tel: +65 9789 4699
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 6pm - 1130pm
(Closed on Mon)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Duxton Hill. Walk down Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to destination. Journey time about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open air carpark. Take the staircase to Duxton Plain Park. Turn right and walk down the Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to destination. Journey time bout 6 minutes. [Map]

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]

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]