LUCE @ Frasers House - Unveils a Richer, More Immersive Dining Experience

Curated under the direction of Chef de Cuisine Giuseppe Di Caetano, Luce at Fraser House introduces a more indulgent and dynamic dining experience, marked by an expanded lineup of live stations and a deeper repertoire of dishes.

Seafood on Ice

The experience began the moment I stepped in, greeted by an impressive seafood-on-ice display showcasing premium selections such as Japanese oysters, wild-caught Australian spanner crab, and an array of seasonal shellfish.

Cold Cuts and Charcuterie

The Cold Cuts and Charcuterie Room is an ideal way to start, a dedicated space housing an extensive selection of artisanal cheeses from Italy and France, including a noteworthy 36-month-aged cheddar, alongside premium cured meats like the 18-month dry-cured Prosciutto di Parma.

Chilled Antipasti and Salads

Burrata

The spread includes a variety of chilled antipasti and salads, with burrata as a highlight. A sushi and sashimi selection is also available alongside.

Housemade Squid Ink Tagliolini

Pasta station

At the heart of Luce lies its Italian culinary tradition. One of the standout live stations features the Housemade Squid Ink Tagliolini, prepared tableside on a gueridon. Tossed with fresh river prawn and a fragrant kaffir crustacean bisque, the dish is finished in a signature Parmesan wheel for added depth and richness. The pasta station also offers choices such as Trofie, Cheese Ravioli, and Rigatoni, complemented by sauces like Guanciale Carbonara and slow-cooked Beef Bolognese.

Bone Marrow

Brandy and Mustard Marinated Angus Beef Striploin

From the live stations, the Brandy and Mustard Marinated Angus Beef Striploin is a notable highlight, served alongside indulgent open flame bone marrow, green asparagus, vine tomatoes, and a brandy rosemary sauce.

Louisiana Style Barbecue Pork Ribs

Pollo Limone

Rotational roasts add variety, including Louisiana Style Barbecue Pork Ribs with Grilled Pineapple and Pollo Limone, featuring free-range chicken marinated with Cajun spices and finished with a lemon-and-mushroom cream sauce.

Oven Baked Sustainable Barramundi

Amongst the Italian specialities, channelling the essence of coastal Italian cuisine, the Sicilian-style Whole Branzino, presented as an oven-baked sustainable barramundi, was moist and tender, scrumptious with capers, tomatoes, olives, and perfectly cooked potatoes that brought everything together beautifully.

Seafood Stew

Vegetable Stew

Comforting classics such as Il Caciucco di Mare, a robust mixed seafood stew, and Frecanto di Verdure, a full-bodied vegetable medley brimming with the vibrant flavours of black olives, oregano, capers, tomato, garlic, onion, and white wine.

Homemade Meatballs

For homely fare, the Homemade Meatballs in fresh basil and tomato marinara deliver familiar comfort. At the same time, the Ragout alla Genovese, featuring slow-braised Wagyu with durum wheat pasta, was a pleasing staple.

Signature Pork Lup Cheong e Gorgonzola Dolce Pizza

The Pinsa station dishes out freshly made pizzas that take centre stage, including a cross-cultural creation: the Chef’s Signature Pork Lup Cheong e Gorgonzola Dolce Pizza, where the savoury, smoky lup cheong is balanced by a cream-softened Gorgonzola.

Fraser House Signature Laksa station

Satays

Local favourites remain a strong draw, with Fraser House Signature Laksa and Grilled Chicken and Beef Satay continuing to impress, the latter particularly notable for its spice-forward marinade and aromatic depth.

Braised Pork Belly

The Asian selection features staples such as Mee Goreng, Dim Sum, and curries. However, the standout was undoubtedly the Braised Iberico Pork Belly with dried chilli and five spice, meltingly tender and richly flavoured.

Dessert Station

LUCE-misu

To conclude, the dessert station is nothing short of abundant. Expect a Valrhona Chocolate Fountain, an assortment of Nyonya kueh, and an elegant spread of cakes. The signature LUCE-misu is given its own dedicated live station, offering a decadent finale.

Visit www.lucesingapore.com to explore monthly exclusive dining privileges at LUCE. In celebration of the relaunch, guests are invited to enjoy 30% dining privileges on weekdays with LUCE30 and 25% dining privileges on weekends with LUCE25. For reservations, please contact the Dining Reservations team at +65 6825 1008 or email tlc.sinlb.luce@luxurycollection.com.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

One Prawn & Co @ New Bahru - Modern Asian Seafood Grill by Chef Gwyneth of Michelin Bib Gourmand Zhup Zhup

One Prawn & Co would be familiar to prawn noodle enthusiasts, as the original Michelin Bib Gourmand prawn noodle eatery by Chef Gwyneth has since been rebranded as Zhup Zhup. Today, One Prawn & Co represents her newest culinary venture, a modern Asian seafood grill concept at New Bahru, centred around woodfire grilling and bold fusion flavours.

The restaurant offers a mix of indoor and outdoor seating, along with counter seats that provide diners with a front-row view of the chefs at work in the open kitchen.

The $100++ per pax dinner set menu is perhaps the best introduction to Chef Gwyneth’s cuisine. Thoughtfully curated, it takes diners on a progression of flavours, beginning with lighter, refreshing bites before moving into deeper, smokier notes. A minimum of two diners is required, and reservations should quote OPC100SET.

Hamachi Tartare 4/5

The meal began with the Hamachi Tartare, served on a crisp sago cracker and topped with hamachi, tobiko, and kimchi. While the kimchi was more subtle than expected, the overall combination made for a clean and refreshing start.

Smoky Prawn Toast 4.5/5

Next came the Smoky Prawn Toast, featuring juicy prawn paste, pickled red onion and homemade garlic aioli on crisp toast. It was a delightful bite that balanced crunch, creaminess and a gentle smokiness.

Burrata & Smoky Beans 5/5

The brilliantly executed Burrata & Smoked Beans was my absolute favourite dish of the meal. Crunchy haricot verts and white bait are topped with umami-packed cracked chilli and creamy burrata. Unexpected yet perfectly harmonious, it was so addictive we polished it off super quickly. This is also available a la carte at $26, and I highly recommend ordering.

Spicy Octopus 4.5/5

Fusion flavours continued to shine with the Spicy Octopus. Tender grilled octopus was paired with assam pedas, while lotus root chips added a satisfying crunch.

Scorched Hor Fun 4.2/5

We watched as the chefs carefully prepared the Scorched Hor Fun, a modern nod to the local zi char classic. The hor fun is cooked in a mesh sieve over a woodfire to achieve an intense char, then tossed with XO sauce and Sichuan peanuts, and finished with plump seared scallops. While we definitely wished for a more potent XO punch, the lighter flavours were still enjoyable.

“Typhoon Shelter” Prawn 4.8/5

The beautifully plated “Typhoon Shelter” Prawn followed. Five smoky, perfectly cooked prawns sat in a rich elderflower vermouth sauce with burnt leek oil, creating a sweet, savoury, herbaceous combination.

Malt Black 4/5

Desserts began with Malt Black, a unique sourdough ice cream paired with roasted white chocolate, yuzu and Horlicks crumbs.

Lemongrass Ice Kachang 4.2/5

The Lemongrass Ice Kachang was a refreshing finale, featuring osmanthus aiyu jelly, roasted coconut, lemongrass granita and plum vinegar.

Overall, we thoroughly enjoyed Chef Gwyneth’s refined yet soulful creations, particularly her thoughtful approach to reimagining local Asian flavours through a modern lens.

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.


One Prawn Co
New Bahru
46 Kim Yam Road
#01-10
Singapore 239351
Tel: +65 83660130
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun: 11am - 430pm, 6pm - 10pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the traffic junction of River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to the destination. Journey time is about 10 minutes. [Map]

Le Jardin @ Fort Canning Park - French European Cuisine Amidst Lush Greenery in Heart of Fort Canning Park

Le Jardin is tucked away in a quiet corner of Fort Canning Park, surrounded by lush greenery at Level 2 of Fort Canning Arts Centre.

Diners can choose to sit al fresco on its breezy porch or step indoors into a charming Victorian-style space inspired by Monet’s garden in Giverny, Paris.

The interior is adorned with fresh-cut blooms and preserved florals, and also serves as a lovely venue for events and intimate weddings.

This French European restaurant makes for a pleasant pit stop throughout the day, with a menu spanning Breakfast Brunch, Side Dishes, Mains, House-made Desserts, and a Kids’ Menu. The beverage list is equally extensive, offering classic coffees and teas, as well as speciality drinks and alcoholic options.

Burrata 4.2/5

The Burrata ($18) was a pleasant sharing starter, featuring milky cheese paired with a base of mildly earthy pea velouté, tangy pickled cherry tomatoes and parma ham.

Crab Cake 4/5

Seafood lovers may consider the Crab Cake ($18). The pan-seared cake was generously packed with crab meat, made even more appetising by a touch of heat from the tomato and chilli coulis and the freshness of the tomato salsa.

Truffle Fries 3.8/5

The Truffle Fries ($18) were fried to a nice crunch, though we felt the cheese could have been more generous and the truffle flavour could have been more pronounced.

Spicy Pan Seared Prawn Alfredo 4.5/5

Our favourite dish was the Spicy Pan Seared Prawn Alfredo ($24), which can also be prepared non-spicy upon request. The al dente linguine was beautifully coated in the rich, house-made shrimp Alfredo sauce, with the spice helping cut through its creamy consistency. The addition of sakura ebi as a topping was a clever touch, adding a subtle briny note.

Pan Seared Salmon 4.2/5

The Pan Seared Salmon ($30) arrived with a crisped skin, accompanied by asparagus, tomatoes, buttery mashed potatoes and a creamy tobiko beurre blanc. We particularly enjoyed the tanginess of the beurre blanc, enhanced by the savoury pops of tobiko.

Burnt Basque Cheesecake 3.5/5

For dessert, we went with the Burnt Basque Cheesecake ($14). While it was sufficiently cheesy, we wished it had a much more oozy centre for better texture.

Lemon Cloud Matcha 4.2/5

The Lemon Cloud Matcha ($10.90) was a delightful surprise, made with homemade honey lemon cream, lemonade, and matcha. The matcha was mildly earthy, well-balanced in sweetness, and finished with a refreshing citrusy zing.

Violet Secret 3/5

My dining companion’s Violet Secret ($9.90) combined Kyoto grape, lime and jasmine tea. While the flavour combination was interesting, it was unfortunately a little too sweet for our liking.

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.


Le Jardin
Fort Canning Arts Centre
Level 2
5 Cox Terrace
Singapore 179620
Tel: +65 8870 9977
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Nearest MRT: Dhoby Ghaut MRT (NE, CC, NS Line)

Opening Hours:
Mon-Fri: 11am - 9pm
Sat-Sun: 9am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk to Penang Road. Cross the road to UBS Singapore. Cut through UBS Singapore to Fort Canning Road. Cross the road to Fort Canning. Walk to the destination. Journey time is about 10 minutes. [Map]