10|Scotts @ Grand Hyatt - The Weekend Grand Afternoon Tea

On weekdays, afternoon tea at 10|SCOTTS takes on a more traditional format, with a selection of savouries and sweets presented on a tiered stand. On weekends, however, the experience becomes a little more indulgent. The Weekend Grand Afternoon Tea features a more substantial semi-buffet spread, allowing diners to graze at their own pace through salads, charcuterie, cheeses, sandwiches, appetisers and hot dishes, before ending on a sweeter note with freshly baked scones and a selection of dainty desserts presented on a stand.

Hot Chocolate and Coffee

Juices

The spread is complemented by a generous selection of drinks, including a welcome drink of Saicho Jasmine Sparkling Tea, free-flow juices, and two servings of coffee, tea, or hot chocolate.

Salad Bar

At the Salad Bar, diners can choose a pumpkin salad or build their own plate from a selection of fresh greens and leafy vegetables, accompanied by assorted condiments and dressings. It is a light way to begin before moving on to the other items.

Charcuterie and Cheese

The Charcuterie selection features freshly sliced meats accompanied by chutney, pickled onion, cornichons and olives. Cheese lovers can also stop at the Artisanal Cheese counter, which features a curated range from Les Frères Marchand, served with chutney, dried fruits, seeds, nuts, and crackers.

Sandwiches

The Sandwiches section features an assortment of simple finger sandwiches, including familiar favourites such as egg mayo, lobster and chicken buns. While the flavours were decent, the selection felt conventional and didn’t leave a strong impression.

Smoked Salmon Waffle

I preferred the Smoked Salmon Waffle with Cream Cheese from the live station. Prepared fresh in small batches, the waffle was still warm and crisp when I tried it.

Roast Beef with Roasted Vegetables

Butter Chicken with Biryani Rice

For something hearty, we also offer dishes such as Roast Beef with Roasted Vegetables, Butter Chicken with Biryani Rice, and Mushroom Soup. These warmer dishes give the afternoon tea a more substantial feel and make it feel closer to a light lunch than a conventional afternoon tea.

Sweets

Scones

Once you have had your fill of the savouries, the scones and sweets are brought to the table on a tiered stand. This also ensures that the scones arrive warm. Both traditional plain and raisin scones are available, accompanied by clotted cream, seasonal jam, and an interesting kaya foam that adds a local touch to the classic afternoon tea staple. I was also impressed by the selection of five sweets, all thoughtfully composed and distinct from one another.

Calamansi Meringue Tart

The Calamansi Meringue Tart was one of the more refreshing options, with citrusy calamansi curd balancing the meringue’s sweetness on a crisp tart base. Interestingly, the curd is made using fresh calamansi harvested from the hotel’s own garden.

Black Glutinous Rice Mousse with Thai Mango

The Black Glutinous Rice Mousse with Thai Mango is another contemporary take on familiar Asian dessert flavours. I particularly enjoyed the contrast from the little bits of glutinous rice within the mousse, which made it rather unique.

Date Sponge

The Date Sponge was another delicious confection, paired with gula melaka and vanilla Chantilly. The combination brought together warm caramel notes with a light creaminess.

Bandung Pudding

Local flavours continue with the Bandung Pudding, comprising layers of smooth milk pudding and fragrant rose jelly. I am usually not much of a pudding person, but this was surprisingly enjoyable.

Banana Chocolate Moelleux

My favourite, however, was still the Banana Chocolate Moelleux, made with Guanaja dark chocolate and banana compote. Chocolate and banana is a classic combination that is hard to go wrong with, and this was pure chocolatey goodness.

Overall, the Weekend Grand Afternoon Tea at 10|SCOTTS makes for a relaxing afternoon with plenty to eat and drink. The elegant yet comfortable lounge setting complements the unhurried nature of the experience. With weekend seating from 2pm to 4.30pm, you have ample time to settle in, linger over a drink, and leisurely work your way through the spread. Do note, however, that takeaways are not permitted for the afternoon tea, including any remaining items from the sweets stand.

Weekend Grand Afternoon Tea:
One Seating 2:00PM - 4:30PM (Saturday to Sunday and Public Holidays)
SGD 65++ per adult | SGD 30++ per child (6-12 years old)
Beverage Package at SGD 50++ per adult, includes Moët & Chandon Impérial Brut Champagne
Beverage Package at SGD 70++ per adult, includes Moët & Chandon Impérial Brut Champagne, selected red wines, white wines, rosé wines, cocktails and mocktails

Weekday Afternoon Tea Set:
2:00PM - 4:30PM (Monday to Friday)
SGD 50++ per adult | SGD 25++ per child (6-12 years old)
Beverage Package at SGD 50++ per adult, includes Moët & Chandon Impérial Brut Champagne
Beverage Package at SGD 70++ per adult, includes Moët & Chandon Impérial Brut Champagne, selected red wines, white wines, rosé wines, cocktails and mocktails

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


10|Scotts
Grand Hyatt
Lobby Level
10 Scotts Road
Singapore 228211
Tel: +65 67381234
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at Orchard MRT Station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Tanglin Cookhouse @ Tanglin Mall - Ka-Soh’s Signature Fish Soup Returns in a Heritage Collaboration

Singapore’s food culture is built on generations of hawkers who have spent decades perfecting dishes that eventually become part of our collective culinary memory. Tanglin Cookhouse pays tribute to these heritage names with its new Tanglin Heritage Series, a special initiative celebrating some of Singapore’s beloved hawker icons.

Until the end of September 2026, diners can revisit two of its most familiar creations at Tanglin Cookhouse’s Tanglin Mall and PLQ outlets — the Ka-Soh Signature Fish Noodle Soup and Ka-Soh Prawn Paste Chicken Mid Wings. The collaboration also introduces new dishes inspired by both brands, alongside Tanglin Cookhouse’s existing offerings.

For the first chapter of the series, Tanglin Cookhouse turns its attention to Ka-Soh, the Cantonese-style fish noodle soup institution that has been part of Singapore’s food landscape since 1939.

Ka-Soh’s story stretches back to its beginnings at Great World Amusement Park, then to a humble roadside pushcart in the 1950s, and finally to its last dine-in restaurant at Greenwood Avenue, which closed its doors last September. Despite the closure, generations of diners still remember Ka-Soh’s signature flavours.

Ka-Soh Signature Fish Noodle Soup 4.2/5

The highlight is undoubtedly the Ka-Soh Signature Fish Noodle Soup ($18), a premium take on the classic that stays faithful to the original’s spirit while adding a few refinements. Instead of snakehead fish traditionally used by Ka-Soh, Tanglin Cookhouse uses firm, pristine slices of grouper, which have a slightly more delicate texture while holding up nicely in the hot broth. The fish is paired with thick, silky bee hoon noodles and baby chye sim, adding a subtle sweetness and refreshing crunch to each spoonful. The soup’s natural milky appearance comes from the fish bones. There is no milk involved. The broth gets its creamy, opaque texture from fish bones that are boiled over high heat for hours, creating a rich emulsion naturally packed with collagen and minerals. Chicken bones, fresh Bentong ginger and white peppercorns are then added to build greater depth, while a touch of Shaoxing wine is introduced just before serving. The result is a broth that is rich and savoury without being excessively heavy. A pronounced fish-bone sweetness underlies it, complemented by the warmth of ginger and white pepper. The bee hoon soaks up the broth nicely, making each mouthful comforting and satisfying.

Ka-Soh Prawn Paste Chicken Mid Wings 4/5

The Ka-Soh Prawn Paste Chicken Mid Wings ($15 for 8 pieces) are another must-order. These har cheong gai are marinated generously in fermented shrimp paste, giving the chicken that unmistakable pungent, savoury aroma even before it reaches the table. The marinade works its way into the chicken, resulting in thoroughly seasoned meat rather than relying on the crispy coating for flavour. Deep-fried until golden brown, the wings have a satisfyingly crunchy exterior while the meat underneath remains juicy and tender. The fermented shrimp paste brings plenty of umami and saltiness, making these dangerously easy to eat. They come with Ka-Soh’s Signature Chilli Sauce, which brings a tangy, citrusy kick that helps cut through the richness of the fried chicken. With crisp batter, succulent meat, fermented shrimp fragrance, and bright chilli sauce, this is the kind of side dish that disappears quickly from the table.

Indian Butter Chicken 3.5/5

Beyond the Ka-Soh creations, Tanglin Cookhouse also offers a selection of dishes that work well for a leisurely meal. The Indian Butter Chicken ($28) is served with Turmeric Pilaf Rice studded with cranberries and grilled naan bread. Tender pieces of chicken simmer in a velvety tomato-based makhani sauce that is rich, creamy, and intensely buttery. The sauce combines familiar tomato sweetness with gentle spice, coating the chicken generously without overpowering its tenderness. The grilled naan provides a chewy, slightly charred vehicle for scooping up the sauce, while the aromatic turmeric pilaf adds another layer of fragrance. Sweet cranberries scattered through the rice are a nice touch, bringing occasional bursts of sweetness that help balance the richness of the butter chicken.

Claypot Seafood Soup with Yam Rice 4/5

A new addition created for the collaboration is the Claypot Seafood Soup with Yam Rice ($38 for 2). Served bubbling hot in a claypot, the soup brings together tiger prawns, plump scallops, slices of fresh grouper, Chinese cabbage and tau pok stuffed with house-made prawn paste. There is something particularly comforting about seafood soup served straight from a steaming claypot. The broth carries a natural sweetness from the seafood, while the cabbage contributes additional depth as it cooks in the soup. The stuffed tau pok is a highlight for prawn paste lovers, with the porous tofu puff soaking up the flavourful broth. The mix of seafood and vegetables makes this a hearty communal dish, perfect for sharing.

Two bowls of fragrant yam rice are served alongside, topped with crispy pork lard. The yam lends a subtle earthiness to the rice, while the pork lard adds savoury richness and a crunchy texture that makes it tempting to eat on its own.

Heritage Gula Melaka Sago Pudding 3/5

For dessert, the Heritage Gula Melaka Sago Pudding ($15) brings things back to a more nostalgic style of Singaporean dessert. Soft, translucent sago pearls are paired with creamy coconut and fragrant gula melaka, creating a simple combination that relies on the familiar interplay of rich coconut and caramel-like palm sugar. It is not an overly complicated dessert, but that is part of its appeal. The flavours are familiar, comforting and reminiscent of the traditional desserts many of us grew up eating.

Warm Yam “Orh Nee” 3/5

The Warm Yam “Orh Nee” ($17) comes with gingko nuts, steamed pumpkin and coconut cream. The yam paste has the smooth, starchy texture expected from orh nee, while the gingko nuts and pumpkin add contrasting textures and sweetness. The coconut cream adds richness to the dessert, although I still prefer fresh coconut milk for orh nee. Fresh coconut milk tends to offer a more fragrant, rounded coconut flavour that complements the yam without feeling quite as heavy as coconut cream.

The Ka-Soh Signature Fish Noodle Soup and Prawn Paste Chicken Mid Wings will be available at Tanglin Cookhouse’s Tanglin Mall and PLQ outlets until 30 September 2026. Diners can also purchase packs of Ka-Soh’s Signature Frozen Fish Soup to recreate a little of that heritage at home. For those who grew up with Ka-Soh, this collaboration offers a chance to revisit familiar flavours. For those who never had the chance to dine at the original Greenwood Avenue outlet, it is an opportunity to discover a small but significant chapter of Singapore’s culinary history before this limited-time tribute ends.

Note: This is an invited tasting.


Tanglin Cookhouse
Tanglin Mall
163 Tanglin Road
#01-106
Singapore 247933
Tel: +65 6235 9382
Facebook
Website
Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 9am – 10pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight down Grange Road. Walk to the destination. Journey time is about 3 minutes. [Map]

Rang Mahal Restaurant & Bar @ Naumi Hotel Singapore - Relocate and Rebrand to Its Root as A Family-Run Restaurant

Rang Mahal has found a new home at Naumi Hotel Singapore, now established as Rang Mahal Restaurant & Bar. This marks an evolution for the brand after a remarkable 54-year culinary journey, from its beginnings as a family-run restaurant at the Imperial Hotel to its long-standing presence as a modern Indian fine dining destination at Pan Pacific Singapore from 2000 to 2025. The refreshed concept brings together the best of North, South, and coastal Indian cuisines, while also spotlighting some of the family recipes that add a personal touch to the dining experience.

Khakra & Chutney Dips 5/5

Appetisers set the tone beautifully, offering bold flavours wrapped in comfort and nostalgia. A much more exciting alternative to the traditional papadum, the Khakra & Chutney Dips ($10) features crisp Gujarati-style crackers made with wholemeal flour and aromatic spices, paired with three homemade chutneys — tangy mint, sweet mango, and spiced mustard yoghurt. Nutty and spice-forward, the trio of chutneys enriched every bite with a punch of flavours.

Maa's Chilli Cheese Pakoras 4.5/5

A family recipe from the mother of the Director and second-generation owner, Maa's Chilli Cheese Pakoras ($18) features green chillies stuffed with cheddar and cream cheese, battered in spiced gram flour, then fried to golden perfection. The creamy, mildly sweet cheese filling mellowed the heat of the chilli, balanced by a refreshing mint-beetroot sauce.

Arshiya's Chowpatty Slider 3.5/5

Arshiya's Chowpatty Slider ($20), named after the founder's daughter in law and inspired by Mumbai's Chowpatty Beach, is a nostalgic street snack of spiced potato patties with onions, chilli powder, chaat masala, and cumin, sandwiched in buttery buns with tamarind and coriander spreads. The sweet-tangy tamarind imparted an unexpected, but welcoming tang to the slider.

Calcutta Pani Puri 4/5

Another quintessential Indian street food, Calcutta Pani Puri ($16), arrived as crispy puris that we had the joy to fill the golden shells ourselves with seasoned potatoes and tamarind-mint water before popping them into our mouths.

Non-Vegetarian Grill Platter 4.5/5

The Mains range from Grill Platters, Curries and Biryani. The Non-Vegetarian Grill Platter ($52) came sizzling with Tandoori Chicken Tikka, Tiger Prawns, and Lamb Seekh Kebab. The meats were well-marinated and tender, flavourful without being overly salted. The Lamb Seekh Kebab, in particular, stood out for its balance of spice and succulence, offering a well-rounded bite.

Kokan Fish Curry 4.5/5

For a taste of coastal Maharashtrian cuisine, the Kokan Fish Curry ($28) was a highlight, featuring moist seabass simmered in a coconut-based Konkani masala, with kokum adding a gentle tang. While the curry was well-balanced, a slightly stronger dose of kokum would have enhanced the dish's brightness.

Old Delhi Butter Chicken 3.5/5

A perennial favourite, the Old Delhi Butter Chicken ($30) featured tandoor-roasted chicken simmered in a rich tomato and fenugreek gravy, finished with cream. While the chicken was perfectly tender, the sauce leaned a touch too creamy and sweet, as I would prefer it to be more savoury.

Hyderabadi Lamb Biryani 3.5/5

Garlic Naan 3/5

The Hyderabadi Lamb Biryani ($30) was fragrant and flavourful, with the rice beautifully cooked and each grain distinct. However, some lamb pieces were slightly dry. The dish paired wonderfully with Burani Raita ($16), a yoghurt spiked with dehydrated garlic, which also complemented the Garlic Naan ($16); however, the naan could be fluffier.

Nani's Lychee Kulfi 5/5

Dessert was Nani's Lychee Kulfi ($16). The homemade kulfi, cut into cubes and laced with bits of lychee for added texture, had well-balanced sweetness and a lingering lychee aroma. Rang Mahal is indeed a brand that has truly stood the test of time.

Its new location and refreshed concept have opened the doors to a broader audience, allowing more diners to experience its enduring charm and refined Indian cuisine. Reservations are recommended via https://www.rangmahal.com.sg/

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.


Rang Mahal Restaurant & Bar
Naumi Hotel Singapore
Level 1
41 Seah Street
Singapore 188396
Tel: +65 9667 4244
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 10pm
Sun: 12pm - 230pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road. Walk down North Bridge Road towards Seah Street. Turn right onto Seah Street. Walk down Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Turn right and walk down Beach Road. Turn left onto Seah Street. Walk to destination. Journey time about 5 minutes. [Map]

Bhoomi by Milind Sovani @ Orchard Towers - A Celebration of India's Gastronomic Traditions with Modern Touch

Chef Milind Sovani's latest culinary venture, Bhoomi, located at Claymore Drive, is a heartfelt tribute to India's diverse culinary heritage. Designed to highlight the robust spices of North India and the coastal delights of the Konkan region, Bhoomi showcases age-old recipes alongside contemporary inspirations from Chef Milind's extensive travels across India. The result is a thoughtful menu that celebrates India's gastronomic traditions with a modern touch while focusing on sustainability and healthy meals through organic, locally sourced ingredients and traditional cooking methods.

Kulthachey Kalan 5/5

The meal began with Kulthachey Kalan, a comforting soup crafted from horsegrain (huligey) sourced from rural Konkan. Light yet flavourful, it was seasoned with warming spices and a hint of heat—perfect for awakening the palate.

Bhima Onion and Avocado Kebab 4.8/5

Another starter, the Bhima Onion and Avocado Kebab featured pan-seared patties of avocado, Nasik white onion, and handmade cheese. The patties were beautifully seared, creating a delightful contrast between the crispy exterior and the creamy interior. A delicate balance of sweetness and savoury notes, enhanced with finely chopped onions and spices, made this a standout dish.

Ultimate Chicken Tikka 4.5/5

From the charcoal-grilled specials, the Ultimate Chicken Tikka was a crowd-pleaser. Marinated using an authentic recipe from Delhi's Daryaganj, the chicken was beautifully succulent and packed with robust flavours. The smoky char from the grill added a delightful depth, while a hint of lemony acidity provided a refreshing lift. Although slightly on the saltier side, it remained a satisfying and well-executed dish.

Koila Butter Chicken 4.5/5

Moving on to curries, the Koila Butter Chicken was one of Bhoomi's star offerings. Slow-cooked in a claypot over a charcoal pit, the curry was rich and indulgent yet skillfully balanced with layers of spices and nuanced flavours.

Lahsooni Palak Paneer 4/5

Vegetarian-friendly options like the Lahsooni Palak Paneer and Mewadi Panchmeli Dal were equally noteworthy. The Lahsooni Palak Paneer featured a light garlic-tossed spinach puree, delicately seasoned to enhance the dish's natural flavours. The chargrilled cottage cheese cubes were soft, creamy, and milky, complementing the spinach beautifully.

Mewadi Panchmeli Dal 5/5

Meanwhile, the Mewadi Panchmeli Dal, made with Rajasthan's five lentils and served with smoked chilli and ghee tadka, was a spice and texture masterclass, offering depth and consistency.

Garlic Naan and Gluten-free Seeded Amaranth Roti

To accompany these curries, we had Garlic Naan and the gluten-free Seeded Amaranth Roti, the latter particularly impressed with its nutty undertones and aromatic toasted seeds.

Gud Ki Rasmalai 4.5/5

Ending the meal was a dessert originating from the Bengali region - Gud Ki Rasmalai. This dessert featured soft and spongy Bengali-style rasmalai, made with sugar-free palm jaggery. The sponginess was achieved by kneading milk solids separated from boiling milk with vinegar. Infused with quintessential flavours of cardamom and rose water, it was another sophisticated representation of Indian culinary traditions.

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. Note: This is an invited tasting.


Bhoomi by Milind Sovani
1 Claymore Drive
#01-05
Singapore 229594
Tel: +65 6225 4221
Facebook
Instagram
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 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 down Orchard Road towards the junction of Orchard Road and Claymore Road. Walk to destination. Journey time about 10 minutes. [Map]