Alice Boulangerie @ Raffles City - Bakery by Day, Cosy Dinner Spot by Night

Alice Boulangerie has embarked on an exciting new chapter with the opening of its charming new outlet at Raffles City, designed to be a bakery by day and a cosy dinner spot by night. Featuring a refreshed all-day dine-in menu alongside a brunch selection, guests can look forward to hearty, deeply comforting dishes that uphold the high quality Alice Boulangerie is known for. The outlet also debuts the new bakery concept Fine Crumbs, which operates until 5:30pm and offers a delightful range of 25 creative types of sweet and savoury buns that appeal to both the eyes and the taste buds.

Tiger Prawn Toast 4.2/5

We started our dinner with the Tiger Prawn Toast ($22), where chopped tiger prawns are tossed in a creamy blend of Dijon mustard, mayo, yoghurt, and a dash of Tabasco, then generously layered over airy and soft house-made brioche toast.

Beef Tongue Skewers 4.2/5

A unique starter would be the grilled Beef Tongue Skewers ($22), which is charcoal-grilled with an ale glaze, then topped with green harissa and crispy chicken skin. There’s also a little hint of spiciness that adds an interesting kick to the dish.

Hokkaido Scallop Crudo 4.5/5

The Hokkaido Scallop Crudo ($24) was a standout, featuring sashimi-grade Hokkaido scallops dressed in a zesty ponzu, drizzled with laksa leaf oil, and served with julienned Thai green mango and red chilli to round off this bright and refreshing appetiser.

Grilled Spring Chicken 4.5/5

Honestly, between the two main courses we tried, we couldn't decide if we liked the chicken or the fish more because both are excellent and worth ordering. The Grilled Spring Chicken ($48) was very impressive for how tender and juicy it was. The meat is definitely not dry at all! A whole baby spring chicken is marinated overnight in an aromatic achiote pepper glaze and spice blend, then charcoal-grilled till perfection with a hint of smokiness. It's served with charred broccolini on the side, and also comes with two sauces: a garlic aioli and a sambal cincalok that is super addictive! It's quite a large portion, so this is good for sharing.

Aqua Pazza 4.5/5

The Aqua Pazza ($39) is equally good, featuring seared, flaky smoked black cod in a tangy tomato sauce brimming with black olives, pearl onions, capers and cherry tomatoes. If you enjoy puttanesca sauce, you will love this. There are also deep-fried fish strips reminiscent of childhood cuttlefish snacks.

We also got to try some of the buns from Fine Crumbs, where each bun is crafted with premium Japanese flour using the traditional Yudane method, which locks in moisture to create a soft, chewy texture. The dough undergoes a slow 12-hour natural fermentation, free from artificial additives or bread improvers, allowing flavours and structure to develop gently and naturally. From fermentation to proofing, every step is meticulously monitored to achieve the perfect light, airy crumb.

Mentaiko Prawn Bun 4/5

We tried two of the savoury buns, starting with the Mentaiko Prawn Bun ($5.2), a charcoal bun stuffed with chopped tiger prawns and tobiko, tossed in creamy mentaiko mayo, and paired with a refreshing purple cabbage slaw and a tomato slice for crunch and balance.

Bulgogi Beef Bun 3.8/5

Next was the Bulgogi Beef Bun ($5.7), where tender, marinated beef in a savoury-sweet glaze, paired with red and green chilli, roasted sesame and purple cabbage, all nestled in a soft, golden corn bun. Finished with a touch of mustard mayo, this hearty bun delivers familiar Korean-inspired flavours.

Black Sesame Peanut Mochi Bun 4/5

For the sweet buns, the Black Sesame Peanut Mochi Bun ($4.8) is a soft black sesame bun filled with rich black sesame paste and chewy mochi, topped with a generous coating of fragrant ground peanuts. It’s quite an interesting bite that honours local favourites.

Matcha Nama Chocolate 4.2/5

Matcha Nama Chocolate Bun ($6.5) is a green, fluffy matcha bun dusted with matcha powder and filled with a thick slab of luscious matcha nama chocolate and light mascarpone cream. This is great for the matcha lovers. I liked it a lot.

With 25 interesting flavours on the menu, we're definitely keen to come back and try more! Some of the other savoury buns that caught our eye include the Charred Corn Bun, Big Brekkie Bun with roasted bell pepper, scrambled egg and streaky bacon, Truffle Portobello Bun, Pesto Chicken Bun, and the Croque Monsieur Bun.

As for the sweet treats, the Strawberry Milk Loaf, Yuzu Meringue, and Chocolate Banana Tart are high on our list! Do note that Fine Crumbs Bakery only operates until 5.30pm, after which they focus on serving their dine-in menu and wine list.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Alice Boulangerie
Raffles City
252 North Bridge Road
#01-22A
Singapore 179103
Tel: +65 8083 5315
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Thu: 930am - 1030pm
Fri-Sat: 930am - 11pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination (facing Raffles Hotel). Journey time about 3 minutes. [Map]

Feng Xiao Zhang Hotpot (冯校长成都老火锅) @ Chinatown - Transport to Chengdu with Authentic Sichuan Hotpot

Feng Xiao Zhang Hotpot (冯校长成都老火锅) hails from Chengdu, China, opening its first international location in Singapore, in the heart of Chinatown. The restaurant sits on the second floor along the bustling New Bridge Road.

The moment we stepped inside the restaurant, we were immediately transported to Chengdu. The meticulously curated vintage-themed decor and atmosphere were incredibly vibrant and fun.

Condiments

For $2 per person, diners can access the Condiments station, featuring curated sauce combinations.

Four Flavours Soup Base 4.8/5

We went straight for the Four Flavours Soup Base ($22) to try everything— the Mushroom Broth, Chicken Broth, Gui Zhou Sour Broth, and Ma La Broth. The spice level for Ma La is customisable. True to the staff's advice, the medium-spice Ma La packed a fiery punch.

Mushroom Broth

It was difficult to pick a favourite as each broth offered its distinct, well-rounded flavours. The Mushroom Broth had a lovely herbal note.

Gui Zhou Sour Soup

The Gui Zhou Sour Soup was a standout, with its tangy, savoury profile that strayed from the typical tomato base. It was a delightful surprise, even for a non-tomato fan like me.

The ingredient menu was exciting, as it offered a mix of classic and more adventurous options, including special cuts of meat and innards, preserved sausage, Sichuan soft tofu, and many more. Some of my dining companion and I's favourite ingredients are shared below.

Bamboo Pith Shrimp

The Bamboo Pith Shrimp ($12) had prawn paste stuffed in each bamboo pith, which soaked up the broths thoroughly.

Gong Cai Pork Ball

The Gong Cai Pork Ball ($9) had bits of crunchy gong cai vegetables mixed in, which elevated its texture.

Mushroom with Pork

Next was the Mushroom with Pork ($12), which seemed simple but was juicy and well-seasoned.

Garlic Pork Rib

Other than the meat slices, the garlicky and tender Garlic Pork Rib ($12) was a good addition.

Bacon Tangyuan

The Bacon Tangyuan ($9) caught our eye right away when we ordered. They are served frozen, but just a few minutes of boiling will give you soft tangyuan balls stuffed with bits of chopped vegetables and bacon.

Chongqing Sweet Potato Wide Vermicelli

Chongqing Sweet Potato Wide Vermicelli ($6) is always one of my staples to order at hotpots. The ones here cook quickly and retain a nice chewiness.

Feng Bao Zi 4.2/5

Besides the hotpot, Feng Xiao Zhang also offers several cooked items, such as Fried Rice and Fried Meats, and what we anticipated most, the Feng Bao Zi ($7). These handmade baos were freshly made and steamed right before serving. Each one contained a good amount of savoury juice and tender meat.

Waxberry Lychee Iced Tea 4.5/5

We were initially sceptical of the beverages because they looked sweet, but we were pleasantly surprised by both choices. The Waxberry Lychee Iced Tea ($5.80) was utterly refreshing, with a mild sweetness and a berry tang.

So Big Fresh Fruit Tea 4.5/5

The So Big Fresh Fruit Tea ($7.80) was served in a mini tub and was equally refreshing. The tropical mix of fruits was well balanced, perfect for washing down all the spice.

Matcha Milk Tofu 2/5

We moved on to desserts to wrap up the meal. Unfortunately, the Matcha Milk Tofu ($7.80) was bland and artificial, although the texture itself was smooth.

Sichuan Jelly 4/5

The Sichuan Jelly ($4) fared much better. It was refreshing and mildly sweet, with a mixture of toppings such as raisins, hawthorn flakes, red beans, and watermelon.

Overall, Feng Xiao Zhang Hopot delivered a great hotpot experience with bold and authentic flavours.

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.


Feng Xiao Zhang Hotpot (冯校长成都老火锅)
195 New Bridge Road
Level 2
Singapore 059423
Tel: +65 9106 1680
Website
Nearest MRT: Chinatown MRT (NE, DT Line)

Opening Hours:
Daily: 1130am - 5am

Direction:
1) Alight at Chinatown MRT Station. Take Exit A. Walk to New Bridge Road. Turn right onto New Bridge Road. Walk to destination. Journey time about 3 minutes. [Map]

Wo Wo Dian (窝窝店) @ City Hall - Steamed Bun and Rice Noodles Specialist Brings 16 New Seasonal Dishes to Welcome Autumn

Chinese casual restaurant Wo Wo Dian 窝窝店 joined the vibrant dining scene in the basement of Raffles City earlier this year. Now, they are introducing 16 seasonal dishes to celebrate the Autumn season.

With a 130-year culinary legacy from Mianyang, Sichuan, the restaurant is renowned for its steamed buns and rice noodles, alongside a variety of mini hot pots, snacks, and desserts, offering a well-rounded dining experience.

The complimentary hot tea and condiments from the self-service counter were a nice touch, though we wished the water had been hotter for optimal tea steeping.

Double Blessing Yuan Yang Century Eggs 3.8/5

We were quickly served with the Double Blessing Yuan Yang Century Eggs ($9.90) to start. It featured chilled creamy century eggs in two ways, in chilli oil and a pepper-based oil.

Fresh Chilli Chicken Bun 4.5/5

You should definitely try their famous steamed buns when you are here. We tried the Fresh Chilli Chicken Bun ($6.90), a newly introduced flavour. All buns at Wo Wo Dian are made with its signature recipe of using traditional sourdough, resulting in a bun texture that is fluffy and soft yet carries a bit of a chew. This flavourful chicken filling is laced with addictive ground chilli.

Chinese Red Sour Soup Seafood Pot 3.5/5

Another new dish on the menu is the Chinese Red Sour Soup Seafood Pot ($29.90), boasting a tangy and spicy broth filled with prawns, squid, and clams. This is best shared and paired with rice, as it can get quite salty.

Signature Golden Crispy Wantons 4/5

We first had the crunchy Signature Golden Crispy Wantons ($9.90) with a savoury meat centre for sides.

Signature Golden Crispy Chicken Mid Wings 4/5

We also had the Signature Golden Crispy Chicken Mid Wings ($7.90), which were marinated thoroughly and remained juicy inside despite its golden crisp. Both sides were served with dried chilli powder for that extra kick.

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.


WO WO DIAN (窝窝店)
Raffles City Shopping Centre
252 North Bridge Road
B1-13/14/15
Singapore 179103
Tel: +65 6513 5598
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon–Thu: 1130am – 9pm
Fri–Sun: 1130am – 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Burma Social @ Siglap - Singapore’s First Multicultural Restaurant and Bar Opens 2nd Outlet in the East

Burma Social has recently opened its second outlet at Siglap. As Singapore's first multicultural restaurant and bar, this new space aims to offer an experiential immersion into the culture and heritage of the Burmese people, where traditional Burmese recipes take on modern interpretations infused with influences from its five bordering neighbours — Chinese, Thai, Indian, Bangladeshi, and Laotian.

Kyar Pin Kyaw 2/5

Siam Spiced Barramundi 4/5

From the Wok & Fried selections, we had the Kyar Pin Kyaw ($24), featuring fried lotus root slices tossed with Pin Sean Tamarind Sauce and Siam Spiced Barramundi ($28). I preferred the latter, which offered tender barramundi in an appetising chilli coriander sauce, complemented by crunchy pieces of mustard leaf stems. The fried lotus roots were a tad too saucy and salty.

Silky Siam Truffle and Har Gao 3/5

What's interesting about this new outlet is the lineup of contemporary takes on dim sum. We had the Silky Siam Truffle ($18/4 pcs) and Har Gao with Green Curry Prawn Farce ($22/4 pcs). The truffle dumpling had an enjoyable skin, but the filling lacked texture, being simply a mixture of cream cheese and truffle. The latter was tasty with a well-seasoned filling, but it was rather ordinary without the green curry drizzle, which was supposed to be served together.

Burmese Bao 2.5/5

Pork Bao 2.5/5

The dim sum includes Bao Buns laced with Burmese spices. We tried the Pork ($24/3 pcs) and Burmese Bao ($20/3 pcs) versions. While the pork slices were unctuous and tender, they were overly sauced, which caused the bao to be soggy. Unfortunately, the Burmese Bao was a plant-based version with mock meat and was just as highly flavoured.

Shan Kauk Swe Prawns 3.8/5

For mains, we had Shan Kauk Swe with Prawns ($36) with Burmese rice noodles and pickled mustard greens, and Curry Pyazzo ($28), a traditional Indian herb-infused curry served with Burmese salad, black chickpeas, and onion fritters. Both were equally mouthwatering with robust flavours. Shan Kauk Swe with Prawns is served with a spiced chickpea gravy, where you toss the rice noodles with the gravy when served. The spiced gravy had a fruity tomatoey flavour, which balanced the spices and savoriness of the dish perfectly. Sprinkled with crunchy condiments, the textural play in the dish was superb, though it could benefit from silkier rice noodles.

Curry Pyazzo 3/5

As for the Curry Pyazzo, the chickpea curry was moreish with Indian herbs, offering textural enjoyment from the onion fritters. However, it was too soupy to be a satisfying curry without substantial ingredients.

Gula Melaka Sago 3/5

For dessert, we had Gula Melaka Sago ($14). The freshly grated coconut was a plus, but I would have preferred a more proportionate ratio of sago to ice cream. After all, it is a sago dessert.

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.


Burma Social
907 East Coast Road
Singapore 459107
Tel: +65 6016 9140
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Nearest MRT: Marine Terrace (TE Line), Bedok (EW Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 6pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Marine Terrace MRT station. Take Exit 4. Walk to bus stop opposite block 57 (Stop ID 92071). Take bus number 13 or 16. Alight 5 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 16. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]