Yue (乐) @ Aloft Novena Singapore - Unlimited A La Carte Zi Char Buffet from $29.90++ with 1-for-1 Promotion

Yue at Aloft, nestled within Aloft Singapore Novena, launches what may be Singapore's most value-for-money a la carte zi char buffet, priced from just $29.90++ per person. And for a limited time, diners can enjoy an even sweeter deal with a 1-for-1 promotion (U.P. $59.80++/$71.80++ per pax, min. 2 to dine). The buffet features over 20 dishes showcasing Yue's signature modern Chinese cuisine with touches of local seafood flair. On top of that, each table receives two complimentary premium dishes: Crab with Creamy Milk and Salted Egg Lime Sauce and Kung Pao Duck Confit, making this deal even more irresistible.

Crab, Creamy Milk and Salted Egg Lime Sauce 3/5

While the Crab itself was fresh, sweet, and decently sized, the creamy salted egg lime sauce was overly zesty, throwing off the flavour balance. The sauce felt more citrus-forward than salted egg-rich, which may divide opinions.

Duck Confit, Kung Pao 3.8/5

The Kung Pao Duck Confit was a generous serving with two tender duck legs in a claypot. The meat was beautifully fork-tender, but the sauce lacked the bold, spicy, sweet punch typical of kung pao dishes. A little more heat and tang could have lifted it further.

Deep-Fried Mid-Joint Wings, Shrimp Paste 4/5

The Deep-Fried Mid-Joint Wings were a solid favourite. Deep-fried until crisp and marinated in shrimp paste, they were packed with umami and remained juicy inside. It is a classic zi char delight.

Crispy Baby Squid, Sweet Shrimp Paste and Ground Peanut 4/5

A clever, rojak-style take on Crispy Squid. These baby squid were deep-fried to a golden crunch, then tossed in a sweet shrimp paste and crushed peanuts. Addictive and well-executed. It is a standout dish.

Mapo Beancurd, Minced Pork 2.8/5

The Mapo Beancurd missed the mark. Using firm tofu instead of the usual silky type removed the velvety texture one expects from Mapo Tofu. Moreover, the sauce lacked the signature kick of doubanjiang and Sichuan peppercorns, making it flat and underwhelming.

Deep-fried Sea Bass Slices, Superior Soy Sauce 3.5/5

A simple and comforting dish, much like something you'd find in a home kitchen. The superior soy sauce played an essential role in adding depth and lifting the flavours of the tender Deep-fried Sea Bass Slices.

Cereal Prawns 4.2/5

This is a zi char staple that delivers on flavour. The Cereal Prawns are succulent and crispy, generously coated in buttery sweet cereal and fragrant curry leaves. They are comforting and well-balanced.

Sweet and Sour Pork, Popping Candy 4.2/5

The Sweet and Sour Pork was both playful and delicious. The succulent pork pieces were glazed in a tangy-sweet sauce, and the addition of popping candy gave it a whimsical, fizzy touch that added both texture and fun to the dish.

Spring Chicken, Luzhou Laojiao Zisha Tequila 3/5

Served sizzling, the Spring Chicken with Luzhou Laojiao Zisha Tequila was tender and well-flavoured. However, the dish lacked the aromatic complexity expected from the Luzhou Laojiao Zisha Tequila, making it feel more like a standard brown sauce braise.

Sliced Beef, Black Pepper Garlic Sauce 4.5/5

The Sliced Beef in Black Pepper Garlic Sauce was one of the stars of the night. The beef slices were juicy and tender, and the black pepper garlic sauce packed a sharp, pungent punch that paired exceptionally well with the meat.

Wanton Noodles Soup 2/5

The Wanton Noodles Soup is a letdown. While the noodles were decently springy, the soup lacked depth and body, resulting in a bland dish that felt more like an afterthought.

Yue's Signature 'LIMPEH' Bee Hoon 4.8/5

The must-order dish is Yue's Signature 'LIMPEH' Bee Hoon. A modern take on Chao Ta Bee Hoon, this version has a charred, crispy crust and deep wok hei. The soy sauce and lup cheong add an extra dimension of flavour, making it incredibly fragrant and satisfying. It is easily the best dish on the buffet.

Yue at Aloft impresses with a robust selection of zi char classics and playful modern twists. While a few dishes fell short of expectations, the value-for-money is undeniable, especially with the 1-for-1 promotion and free premium dishes. This buffet is worth every penny. It offers over 20 items, including crowd-pleasers like Cereal Prawns, LIMPEH Bee Hoon, and Sweet and Sour Pork with Popping Candy.

Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore

Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
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Website
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Labyrinth @ Esplanade Mall - Celebrating 10 Years of Singapore’s Culinary Heritage with a Refreshed Focus and Renewed Impetus

Marking its 10th anniversary, Labyrinth by Chef Han Li Guang continues to redefine Singaporean cuisine. Since opening in 2014, Labyrinth has become synonymous with heritage preservation, culinary creativity, and local ingredients, evolving into a highly-regarded fine dining experience. This October 2024, Chef Han and his team have brought a fresh perspective, exploring Singapore's food heritage through a new, refined lens. The 13-course dinner menu ($298++) is a tribute to Singapore's culinary traditions, reimagined with precision and artistry.

Bak Kut Teh Consomme 4.5/5

Our meal opened with the Bak Kut Teh Consommé. This starter was a delicate yet flavourful dashi broth, capturing the essence of traditional Bak Kut Teh without overpowering the palate. Serving this as a first course was a thoughtful nod to Singaporean dining culture, where a light soup often begins the meal to whet the appetite. It was an impressive, nuanced start.

Ramly Burger 4.2/5

The Ramly Burger was a playful miniature inspired by the iconic Ramly burger from Pasar Malams (local night markets). Labyrinth's version features an aburi hand-chopped beef flank patty wrapped in an eggy parcel, with tomato meringue buns topped with sesame seeds. Topped with Labyrinth's "Ramly sauce" and mustard cress, this bite-sized snack delivered nostalgia and innovation in one.

Oyster Bao 4.8/5

My favourite snack, the Oyster Bao, was Labyrinth's take on the disappearing Fuzhou Haobing street snack. This bao used a David Herve oyster no.4 and a delicate espuma batter to create a beignet-like texture. The flavours were layered and precise, with a light, airy crust surrounding the oyster — a beautifully elevated version of a rare street food.

Hainanese Curry Puff 4/5

Dubbed the Old Han Kee, Labyrinth's Hainanese Curry Puff pays homage to Singapore's iconic curry puff brand, Old Chang Kee. It is filled with oyster mushrooms, sweet corn, sweet potato, and braised pork belly and served with garlic aioli for extra richness. It is a satisfying and comforting bite.

Satay Club 4.2/5

Named after Singapore's historic Satay Club, this course featured two skewers — a Pork Satay and a Chicken Tsukune. The pork skewers, with loin and jowl, offered contrasting textures, reminiscent of Hainanese satay, while the tsukune encased a quail egg and was inspired by Japanese tsukune and Scotch egg. Paired with Filipino kare-kare peanut sauce, the skewers captured the essence of Southeast Asia's diverse satay styles.

RotiBoy 4.2/5

Labyrinth's RotiBoy transported me back to childhood with its coffee-flavoured craquelin atop a soft brioche filled with Bordier seaweed butter. The nostalgic flavours of Singapore's popular coffee bun were beautifully recreated, with subtle sweetness and a light coffee aroma.

Wartime Rojak 4.5/5

Inspired by an old recipe from the 1942-1950 cookbook "Wartime Kitchen," the Wartime Rojak reimagines a British-influenced Asian salad. Beetroot was prepared as a rosette and sorbet, accompanied by cucumber and lettuce granite, pineapple, and herbs like shiso. It was a refreshing, complex dish with sweet, savoury, and acidic notes, embodying the essence of rojak in a contemporary way. Notably, this dish replaced Labyrinth's iconic Chilli Crab, reflecting the restaurant's commitment to continual evolution.

Fish Maw Char Kway Teow 4.5/5

Labyrinth introduced Char Kway Teow with a twist, using NZ barramundi fish maw as the "noodle." Cooked to a similar shape and texture, the fish maw absorbed flavours of fish sauce, soy sauce, and oyster sauce and was topped with abalone and liver sausage. This elevated take on the hawker staple was comforting, with layers of umami richness.

Laksa Siglap 3.8/5

A different interpretation of laksa, Laksa Siglap used a fish-based broth with lasam noodles made from tapioca and rice flour. Medai fish slices, prepared with a velveting technique, gave a silky texture. While less creamy than traditional laksa, this version was nuanced and delicate.

Chicken Rice 4.5/5

Labyrinth's Chicken Rice was a beautifully composed dish with three components. French poulet breast was layered with a flavourful chicken farce and poached perfectly. The rice, a blend of Jasmine and Koshihikari grains, was cooked in a donabe for a smoky flavour, accompanied by cockscomb and chives. A grilled chicken heart skewer added depth, with each element contributing to the classic flavours in a modern format.

Pisang Goreng 4.5/5

A refined version of Pisang Goreng, this dessert featured a caramelised banana sorbet wrapped in a crispy dough and paired with spiced saffron pastry cream. The sweet and savoury notes balanced perfectly, transforming the beloved street food into a luxurious dessert experience.

Cereal Prawn 4/5

Labyrinth's Cereal Prawn reinterpreted the classic zichar dish in dessert form. This unique creation included oatmeal ice cream infused with 20-year Shaoxing wine, salted egg foam, warabi mochi, and goji berries soaked in Shaoxing wine. Served with a playful "Chef-branded" cereal box filled with puffed rice and caramelised oats, it was a delightful and nostalgic end to the main courses.

Tang Yuan 3.5/5

The Tang Yuan was a warm, comforting dessert that replaced the usual petit fours. The dumpling, filled with Azuki red beans and tangerine peel, was served in a ginger and rice wine syrup, symbolising completion and togetherness. However, the rice wine syrup may not appeal to all, though it provided an interesting twist.

Labyrinth's 10th anniversary menu beautifully celebrates Singapore's culinary heritage, reinvented with finesse. Chef Han's commitment to local flavours, ingredients, and history is evident in each dish, creating a nostalgic and forward-thinking experience. Labyrinth's new menu is a must-try for those seeking a deeply thoughtful, innovative journey through Singaporean flavours.

Note: This is an inviting tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Welcome The Lunar New Year Filled With Bountiful Blessings and Splendid Feasts at Royale Restaurant, Mercure Singapore Bugis

Royale Restaurant at Mercure Singapore Bugis celebrates an auspicious start to the Year of the Dog with a bountiful Lunar New Year buffet feast (from $58++ per person) from 9 February to 2 March 2018, where diners can expect to indulge in an array of luxurious delicacies and festive highlights such as the Roasted Suckling Piglet, Charcoal BBQ Char Siew, Singapore Chili Crab with Mini Mantou and more.

DIY Yu Sheng 4/5

While the Yu Sheng retain the must-haves ingredients of crispy fish skin, ginger, cucumber, leek, carrots, peanuts and so on, you can unleash your creativity and DIY your own Yu Sheng over here with their DIY Yu Sheng. Also, what's better than to celebrate this festive season with a bonding session over some fun and laughter?

Braised Fish Maw and Crabmeat Soup 3.8/5

The Braised Fish Maw and Crabmeat Soup features generous amounts of soft braised fish maw and crabmeat within the soup. While the soup flavour may be a tad bland on its own, the addition of the meats enhances the overall taste with a subtle sweetness.

Roasted Suckling Piglet 4.5/5

The highlight is the Roasted Suckling Piglet with its extremely crispy exterior, all laid out glistening in its full glory and sliced into convenient bite-sized pieces. Underneath the crackling skin is a layer of very soft luscious fats with a melt-in-the-mouth consistency that I really enjoyed.

Charcoal BBQ Char Siew 4.5/5

The Charcoal BBQ Char Siew are made in-house by the Chef. Each glistening slice boasts a subtle sweetness with its tender meats and lightly charred edges. Undeniably delicious on its own, I reckon it is a perfect pairing with their Hong Kong Style Waxed Meat Rice wrapped in Lotus Leaf.

Hong Kong Style Waxed Meat Rice wrapped in Lotus Leaf 4/5

The Hong Kong Style Waxed Meat Rice wrapped in lotus leaf did not disappoint with its savoury fragrance in between the medley of flavourful diced meat and rice that boasts a decent firmness and chewiness in each bite.

Assorted Tempura 3.5/5

While the Assorted Tempura is quite decent with its crunchy shell and soft tender meats within, it pales a little in comparison with the other dish highlights that stood out more, such as their Roasted Suckling piglet and Charcoal BBQ Char Siew.

Singapore Chili Crab with Mini Mantou 4.5/5

A favourite among the locals - the Singapore Chili Crab with Mini Mantou features fresh Sri Lankan crabs cooked in sweet and spicy sauce, and served with warm mini mantous. Relish in the succulent and flavourful crab meats with delightful hints of sweetness and spiciness in each bite that guarantees satisfaction, especially with those soft buns to provide an uplifting mouthfeel.

Wok-Fried Crispy Cereal Prawns 4.2/5

The Wok-Fried Crispy Cereal Prawns features succulent prawns blanketed in generous amounts of cereals, which provide a flavorous addition and crunchiness to the juicy prawns.

Chicken Bak Kwa 4/5

The mini slices of Chicken Bak Kwa are extremely addictive. Fragrant and with a well-balanced sweet-savouriness, you would be tempted to keep returning back to the buffet line for more.

Supreme Peanut Butter Layer Cake 4.2/5

The Supreme Peanut Butter Layer Cake features a soft and fluffy cake texture with a strong and distinct peanut fragrance that all peanut-lovers will enjoy.

Osmanthus Jelly 3.8/5

While the Osmanthus Jelly boasts a subtle hint of osmanthus fragrance, the flavour might be a tad light on the palate, especially after all the heavier tasting main dishes from the buffet spread. However, it is a refreshingly light and aromatic dessert option to round off the meal.

Traditional Nian Gao 3.5/5

Sliced into convenient bite-sized pieces, the Traditional Nian Gao is done the traditional way for a more authentic taste and boasts a nice gooey sticky texture. One of the must-haves to usher in the Lunar New Year, scaling new heights in the Year of the Earth Dog.

Lunar New Year Festive Buffet 9 February to 2 March 2018

Lunch & Dinner $58++ (Adult) / $29++ (Child 6-12 years) $68++ for free flow juices & soft drinks $88++ for free flow wines & beer Children under 6 years dine free.

Buffet Highlights: DIY Prosperity Yu Sheng, Hong Kong Style Waxed Meat Rice wrapped in Lotus leaf, Assorted Sashimi, Chili Crab with Mantou, Sautéed Scallop and Asparagus in X.O Sauce, Braised Fish Maw and Crabmeat Soup, Peanut Butter Supreme Layer Cake.

Lunar New Year Eve & Day Buffet 15 &16 February 2018

Lunch & Dinner $68++ (Adult) / $34++ (Child 6-12 years) $78++ for free flow juices & soft drinks $98++ for free flow wines & beer Children under 6 years dine free.

Buffet Highlights: DIY Prosperity Yu Sheng, Roasted Suckling Piglet, Oven-Roasted Crispy Pork Belly, Assorted Tempura, Charcoal BBQ Char Siew, Hong Kong Style Waxed Meat Rice wrapped in Lotus leaf, Assorted Sashimi, Chili Crab with Mantou, Sautéed Scallop and Asparagus in X.O Sauce, Braised Fish Maw and Crabmeat Soup, Peanut Butter Supreme Layer Cake

Words and photos 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.


Royale Restaurant
Mercure Bugis Singapore
122 Middle Road
#02-01
Singapore 188973
Tel: +65 65219299
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 6am - 11pm
Breakfast: 6am to 1030am
Buffet Lunch: 12pm to 230pm
Buffet Dinner: 6pm to 10pm
A la Carte: 11am to 11pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to traffic light junction. Cross the road. Turn left and walk to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 8 minutes. [Map]