HighHouse @ One Raffles Place - Limited Time Collaboration with Two Michelin Starred Meta

For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.

Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.

For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.

Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.

Eggplant with Salsa 4.2/5

I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.

Beef Carpaccio

The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.

Grilled Spanish Octopus 4.2/5

Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.

Kingfish Sashimi 3.8/5

The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.

Lobster Cevan Jjim 4.2/5

The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.

BBQ Short Rib 4.8/5

The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.

Steak Bibimbap 4/5

Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.

In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.

Yoghurt Ice Cream 2.8/5

For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.

The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.

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.


HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue: 1130am - 11pm
Wed-Fri: 1130 am - 1am
Sat: 5 pm - 1am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Jellyfish Sushi (within Artichoke) @ New Bahru - Sushi Swims Freely Beyond Any Bounds

Hidden within Artichoke, Jellyfish Sushi is a quietly confident counter that pushes the idea of bread sushi into a more focused, sushi-adjacent direction. It is the older sibling to Small, another concept by Chef Bjorn Shen tucked away in the same space. Both share the same bloodline — intimate, experimental, and unmistakably original — but where Small is freeform and confrontational, Jellyfish Sushi is deliberately restrained. The emphasis here is on the purity of fish and flavour, staying firmly in a sushi-like lane while exploring what sushi can become when bread replaces rice.

With just ten seats, Jellyfish Sushi offers an intentionally intimate counter experience where each course unfolds at its own pace. Priced at $165++ per person, the tasting menu runs up to 12 courses and evolves every few months, with each iteration reinterpreting the bread sushi concept through different cuisines and cultural lenses. This is also where the lineage from Small becomes evident — experimental yet with a clearer sense of structure and restraint.

Trio of Appetisers 4/5

The 12-course dinner opens with a Trio of Appetisers that gently sets the tone. Hiroshima Oysters in Chilled Minestrone Dashi is refreshing and light, whetting the appetite with dashi-poached oysters wrapped in spinach and paired with diced leek, zucchini, and celeriac, finished in a chilled tomato-infused dashi. Salmon Maki-No-Rice follows — a rice-less salmon roll built with roe, avocado, fennel, and shikuwasa. Served atop a creamy sauce of avocado, salmon roe, chopped pickles, fennel, and Okinawan citrus, it is bright, clean, and quietly playful. Completing the trio is Grilled Anago. The saltwater conger eel, sautéed in garlic and olive oil, offers a delightful crunch that contrasts with its inherent richness.

Shime Saba & Stracciatella 4.2/5

The bread sushi journey begins with Shime Saba & Stracciatella. Salt-cured and plum-vinegar-pickled mackerel is layered with salted zucchini, stracciatella cheese, and wasabi mayo, then encased in bread and served as a hand roll with nori. The bread is brushed with white and rose balsamic vinegar to mimic the acidity of sushi rice. The result feels almost tapas-like, evoking the casual elegance of Spain while retaining Japanese sensibilities.

Kanpachi & Salted Lettuce 4.5/5

Kanpachi & Salted Lettuce is an unconventional pairing that works seamlessly. Soy and wasabi marinated amberjack sits atop salted lettuce dressed with smoked vinegar, served on the lower half of the bread for a spongier crumb and firmer crunch. Pickled mustard seeds add subtle pops of acidity.

Madai Carpaccio & Pistachio 4.2/5

Madai Carpaccio & Pistachio leans into finesse. Thinly sliced red sea bream, prepared using the kombujime technique, is dressed with garlic oil, spring onions, rocket, myoga, pickled ginger, sesame seeds, and lemon zest. Tossed with rocket leaves and pistachio pesto, it is served on the top crust of the bread for a softer, fluffier mouthfeel. It is delicate, aromatic, and beautifully balanced.

Have a Break with Heirloom Tomato 4/5

A brief pause comes in the form of Heirloom Tomato with Firefly Squid. Cherry tomatoes, peeled and pickled for three days in umeboshi, Japanese vinegar, and sugar, are sweet and tangy, refreshing the palate before the richer courses that follow.

Nagasaki Blue Fin Tuna - Akami 4.5/5

Next, we had the Nagasaki Blue Fin Tuna in three different cuts, starting with the Akami. Negitoro, made with finely chopped tuna and leek, is served on the "rib" or side crust of the bread for added crunch. Presented as a hand-roll wrapped in nori.

Nagasaki Blue Fin Tuna - Chutoro 4.5/5

Next is Chutoro, where cubed medium-fatty tuna is paired with avocado and underripe green tomato, dressed with soy sauce and wasabi. Presented in a bara-chirashi style over a crisp monaka wafer, it offers contrast in both texture and temperature.

Nagasaki Blue Fin Tuna - Otoro 5/5

The highlight, however, is the Otoro. Lightly seared and topped with garlic chives marinated in soy sauce, it is served on the bottom crust of the bread. Rich, indulgent, and deeply satisfying, it stands out as the most memorable of the trio.

Cold Noodles 3.8/5

A surprising detour comes with Wakame Ramen from Awaji Island, served with two dipping sauces — Roasted Saba Tsuyu and Cold Asari Clam Potage, alongside shredded spring onions and wasabi. While the flavours are interesting, the noodle texture is slightly firm; a softer, more slurpable bite would have been my preference.

Matcha Pudding 4.2/5

Dessert closes the meal on a gentle note. Matcha Pudding with Warabi Jelly and Okinawa Black Sugar layers earthy matcha with a delicate warabi jelly sheet, finished with Okinawan black sugar syrup and nishiki goma. It is understated, comforting, and a fitting end to a thoughtfully curated experience.

Jellyfish Sushi is a compelling evolution of the bread sushi idea. It is less confrontational than its sibling, but no less creative. By focusing on restraint, balance, and ingredient integrity, it offers a dining experience that feels both experimental and quietly assured, rewarding diners who appreciate nuance over spectacle.

Note: This is an invited tasting.


Jellyfish Sushi (within Artichoke)
New Bahru
46 Kim Yam Road
Singapore 239351
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sat: 6pm - 8pm (1st Seating), 815pm - 1015pm (2nd Seating)
(Closed on Sun & Mon)

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]

Bedrock Bar & Grill @ Pan Pacific Serviced Suites Orchard - 10 Premium Meats from Around The Globe

Celebrating a significant milestone, Bedrock Bar & Grill’s World Meat Series enters its 10th year with its most ambitious edition yet. What began as a five-course, single-meat showcase has evolved into a six-course tasting menu featuring 10 different meats, offering diners a comprehensive, immersive carnivorous journey across the globe.

The World Meat Series 2026 – Edition I (priced at $158++ per person) brings together iconic favourites from the past decade alongside brand-new, exclusive additions, most notably the highly coveted Jeju Premium Hanwoo beef from Korea. Available from 14 January to 31 March 2026, this limited-time menu is designed for serious meat lovers and those seeking a memorable way to kickstart the year with indulgence.

Flat Bread 4.5/5

A complimentary and signature starter, the Flat Bread sets the tone for the meal. Served warm, it is soft, fluffy, and comforting. Accompanied by butter and roasted garlic steeped in olive oil, the spreads elevate the bread, making it dangerously easy to polish off even before the first course arrives.

Australian Tenderloin Carpaccio 5/5

A standout dish, the Australian Tenderloin Carpaccio showcases the quality of Cape Grim tenderloin, sliced paper-thin and seasoned simply with salt and pepper. Yellow onion shavings add a subtle bite, while a drizzle of truffle oil and truffle shoyu lends depth and aroma. Finished with chopped chives, this dish is elegant, restrained, and utterly satisfying.

Red Pepper Australian Beef Tartare 4.5/5

The Red Pepper Australian Beef Tartare is bold and flavour-forward. Finely minced Cape Grim tenderloin is mixed with gochujang, soy sauce, and sesame oil, then crowned with a rich confit egg yolk. Served alongside thinly sliced Nashi pear and croutons, and finished with chives, sesame seeds, and crispy minced garlic, this dish delivers a harmonious balance of spice, sweetness, and umami, while allowing the beef’s natural flavour to shine.

Slow Braised Australian Intercoastal 4/5

Comforting and hearty, the Slow Braised Australian Intercostal features Sanchoku wagyu cut into cubes, seared, and braised for 2 to 3 hours in a mirepoix, tomato paste, beef stock, and red wine. The result is tender, flavourful meat coated in a rich sauce. Served with burrata cheese and grilled sourdough, and finished with balsamic glaze and chives, it is indulgent without being overwhelming.

House Cured Beef Bacon Salad 4.2/5

A creative take on a salad course, the House Cured Beef Bacon Salad uses US beef shortplate, cured in-house for a week with pink salt and pepper, then cold-smoked over applewood. Paired with grilled baby gem, fresh tomatoes, shaved parmesan, and microgreens, the dish is finished with a zesty lemon vinaigrette and a final drizzle of extra virgin olive oil. The result is smoky, savoury, and refreshingly balanced.

21-Day Aged Lamb Rack 4.2/5

The 21-Day Aged Lamb Rack is dry-aged, sous vide at 55°C for three hours, and finished over applewood and charcoal. The lamb is tender and robust, served with roasted root vegetables — carrot, parsnip, celeriac, and beetroot — glazed in red wine sauce. A housemade rosemary mint sauce beneath the lamb complements the meat beautifully, enhancing its natural richness.

Mangalica Pork Tomahawk 4.2/5

Rich and indulgent, the Mangalica Pork Tomahawk is deboned, sous vide at 55°C, then grilled over an applewood fire. Thinly sliced Gruyère cheese is laid atop and torched for added decadence. Housemade pickled pumpkin and whisky mustard provide much-needed acidity and sharpness, cutting through the pork’s natural fattiness.

Woodfire Grilled Argentinian Angus Ribeye 4.5/5

One of the brand-new additions to the series, the Woodfire Grilled Argentinian Angus Ribeye features 100-day grain-fed beef from the Pampas region. Simply seasoned and grilled over applewood fire, the ribeye shines with robust beefy flavours. The vibrant housemade chimichurri adds a herbaceous, spicy lift, making this a classic yet satisfying pairing.

Jeju Premium Hanwoo Ribeye Cap 4.5/5

Making its debut at Bedrock Bar & Grill, the Jeju Premium Hanwoo Ribeye Cap is a luxurious highlight. Known for its exceptional marbling and tenderness, the beef is grilled over applewood fire and served with a grilled jalapeño and béarnaise sauce. The accompaniments beautifully complement the richness of Hanwoo, allowing diners to fully appreciate this prized Korean beef.

Yuzu Sorbet 4/5

A light and refreshing Yuzu Sorbet provides a welcome palate cleanser, cutting through the richness of the preceding courses and preparing diners for the final indulgences.

Black Angus Striploin 4.2/5

The Black Angus Striploin is a classic cut done right, allowing the natural qualities of the beef to take centre stage. Known for its fine marbling and robust beefy flavour, the striploin is simply seasoned with salt and pepper before being expertly grilled over high heat to achieve a beautifully caramelised crust.

Japanese Satsuma Wagyu A5 Striploin 4.5/5

The pinnacle of the tasting menu, the Japanese Satsuma Wagyu A5 Striploin, represents the highest grade of Japanese beef. Masterfully grilled, it is served with kizami wasabi (wasabi root stems) to enhance its sweetness, alongside shoestring fries dusted with shichimi togarashi. Rich, buttery, and luxurious, it is a fitting climax to the World Meat Series.

Chocolate Marquise 4.2/5

The meal concludes with a Chocolate Marquise, made with digestive biscuit and roasted hazelnuts. Served with raspberries and blueberries, and drizzled with 66% Valrhona dark chocolate sauce, it offers a satisfyingly rich yet balanced finish.

Since its inception in 2016, Bedrock Bar & Grill’s World Meat Series has drawn discerning diners with its exploration of premium and lesser-known meats from around the world. This expanded 10th anniversary edition is the most comprehensive iteration yet—a thoughtfully curated retrospective that blends nostalgia for longtime fans with a “best-of” introduction for newcomers. For meat lovers seeking a global, indulgent, and expertly executed dining experience, the World Meat Series 2026 is not to be missed.

Note: This is an invited tasting.


Bedrock Bar & Grill
Pan Pacific Serviced Suites
96 Somerset Road
#01-05
Singapore 238163
Tel: +65 62380054
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Thu, Sun: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B to the ground level. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

Fiamma @ Capella Singapore - A Celebration of Italian Family Cuisine Rooted In Heritage and Crafted With Passion

Nestled within the lush grounds of Capella Singapore, Fiamma is a heartfelt tribute to the warmth and generosity of Italian cuisine. In this place, the flame's glow brings people together in moments of celebration. The kitchen is helmed by Executive Sous Chef Antonio Corsaro, whose Neapolitan heritage shapes every creation, and the table comes alive with flamboyantly colourful dishes that highlight the natural beauty and freshness of seasonal ingredients. From richly hued sauces to hand-finished plates, his dishes are as pretty to look at as they are delicious to eat.

Bread Basket

For our dinner, we savoured an elaborate, curated selection of dishes from Fiamma's festive menus and seasonal à la carte menu, a showcase of the range of their culinary artistry. We started with the bread basket and two beautifully plated antipasti, each bursting with colour and intricate plating.

Carpaccio di verdure e frutti invernali 4.5/5

The Carpaccio di verdure e frutti invernali was a medley of finely sliced Italian winter fruits and vegetables, accented with the gentle tang and complexity of aged balsamic, the crunch of walnuts and pomegranate seeds, and the aroma of black truffle. The dish is finished with an artistically arranged selection of edible flowers and fresh herbs.

Carpaccio di ricciola marinata 4.2/5

Offering a contrasting expression of freshness, the Carpaccio di ricciola marinata showcases marinated kingfish paired with sweet pumpkin, orange, spaghetti seaweed, tangy oxalis, and savoury bottarga. Also well-presented with many different elements and textures in the dish.

Gnocchi Fegato Grasso e Funghi 4.8/5

Moving on to the primo piatto, typically a starch-based course, we had three outstanding dishes, making it difficult to rank them. After some deliberation, however, both my dining companion and I agreed that our favourite was the Gnocchi Fegato Grasso e Funghi. This deeply indulgent, earthy dish showcases a balance of finesse and comfort. Excellent house-made gnocchi form the foundation, generously coated in a velvety Albufera sauce with mushrooms, cacao and foie gras. A decadent yet balanced dish that does not feel overly heavy.

Risotto Di Barbabietola E Ricci Di Mare 4.5/5

My second favourite primo piatto was the Risotto Di Barbabietola E Ricci Di Mare, visually striking with the risotto rice dyed a rich, jewel-like pink that contrasts beautifully with the orange uni. The rice is al dente with a slight bite, and each spoonful delivers a creamy, sweet-savoury richness from the beetroot combined with the uni.

Tagliatelle Fatte A Mano Allo Scoglio 4.2/5

My dining companion, on the other hand, preferred the Tagliatelle Fatte A Mano Allo Scoglio. This dish will delight seafood lovers, as it is heaped with clams, plump mussels, squid, and a striking red Mazara del Vallo prawn. The pasta is coated in a rich, flavourful seafood sauce that ties together all the ocean-fresh ingredients.

Filetto Di Wagyu Cotto A Legna Alla Rossini 4.8/5

Between the three Secondi Piatti, the most impressive was the Filetto Di Wagyu Cotto A Legna Alla Rossini, a sumptuous Wagyu beef fillet served with a rich sear of foie gras and generous shavings of aromatic black truffle. Finished with a red wine sauce, this dish is the epitome of indulgent fine dining, a very premium special occasion treat.

Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo 4/5

We also had the Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo, charred turbot served with spinach and a Sicilian red prawn. The fish was cooked nicely, but the turbot head reduction sauce was a touch too intense for our taste. Thankfully, the touch of lemon and cream added a refreshing lift to the dish.

Melanzane Alla Parmigiana 4/5

For a vegetable-forward option, the Melanzane alla Parmigiana features tender layers of eggplant, smoky scamorza cheese, and a rich, luscious tomato sauce, baked to perfection. Ideal for vegetarian diners or anyone seeking a lighter, yet satisfying alternative this season.

We were more than stuffed by this point, but still eagerly looking forward to the Dolce course because who doesn't love desserts?

Amarena al Tiramisu 3/5

The Amarena al Tiramisu puts a twist on the classic Italian dessert, with Mascarpone Amarena cream, biscuit, espresso, and Amaretto, a sweet, almond-flavoured Italian liqueur. While it is generous with both espresso and Amaretto, this resulted in a dessert that was a bit too soft and watery, and overly sweet.

Panna Cotta Citrus Saffron 4.8/5

We were, however, a lot more impressed by the Panna Cotta. In fact, this is probably the best Panna Cotta I've eaten so far. It's usually not my go-to dessert due to its often gelatinous texture and bland flavour, but this one surprises with a silky, creamy softness and fragrant vanilla bean. The addition of citrus and fresh fruits keeps it light, lively, and utterly delightful.

Overall, Fiamma presents a celebratory affair this festive season, where authentic flavours, shared moments, and beautifully crafted dishes take centre stage. Coupled with its intimate setting, exclusive location, and friendly service, it offers a memorable experience for life's special occasions.

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.


Fiamma
Capella Singapore
1 The Knolls
Singapore 098297
Tel: +65 6591 5046
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Lunch: 12pm - 230pm
Dinner: 6pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take the Sentosa Express Train to Imbiah Station. Alight at Imbiah station. Proceed to Artillery Ave. Walk along Artillery Ave until you come to a road (slope) to the Capella Hotel. Turn right onto the road and walk up the hill to the destination. Journey time is about 25 mins. [Map]