MYX @ Chip Bee Garden - Soulful Comfort Food with a Playful Twist

MyX (pronounced “Mix”), the latest concept by Eleven Co. Group — the team behind MOXIE, SIRI HOUSE and CUDO — has found a cosy home in Chip Bee Gardens, Holland Village. Designed as a neighbourhood gathering spot, MyX blends soulful comfort food inspired by the American Coastal South and Latin America with a relaxed, community-driven vibe. The menu is built around sharing, bold flavours and creative reinterpretations, making it an inviting place to linger over food, drinks and conversation.

Artichoke Dip 4.2/5

We started with the Artichoke Dip ($15), a deceptively indulgent yet straightforward opener. A lush blend of cream cheese, ricotta and parmesan is enriched with truffle paste and truffle oil, giving it a deep, earthy aroma. The marinated artichokes add a gentle tang, while the fried Jerusalem artichokes bring a satisfying crunch. Finished with dill, it is comfort food at its most addictive, especially when scooped generously.

Salmon Tiradito 4.2/5

The Salmon Tiradito ($25) impressed with its layered flavours and finesse. The salmon is brined, brushed with shoyu and lightly torched, lending it a subtle smokiness. The dressing — a complex mix of lime juice, citron vinegar, hot pepper sauce, housemade adobo paste, guajillo chilli paste, agave syrup and white shoyu — strikes a delicate balance between acidity, sweetness and heat. Pickled daikon adds freshness, while harissa mayo, balsamic glaze and fried capers elevate the dish with richness and pops of umami.

Red Prawn Ceviche 4.5/5

Another standout cold dish was the Red Prawn Ceviche ($23). Lightly blanched local Anka prawns are paired with a chilled tomato-based sauce made from charred beef tomatoes, red bell peppers, red onions, habanero and garlic, blended with paprika, Clamato juice, red wine vinegar and beet juice. Seasoned with Cantonese prawn powder and sakura ebi oil, the ceviche delivers depth and savouriness, while crispy sakura ebi, pickled cucumber and watermelon radish add texture and contrast.

Venus Clams 4.2/5

Moving on to warm plates, the Venus Clams ($19) offered comforting indulgence. Bathed in a creamy sauce of nduja, housemade garlic confit, soju, and cream, the clams are further enhanced with smoky chipotle oil. Served with a garlic butter griddled baguette, this dish is made for mopping up every last drop of the rich, flavour-packed sauce.

Grilled Iberico Pork 4.2/5

For mains, the Grilled Iberico Pork ($38) is a confident highlight. The pork secreto is marinated overnight in citrus juices, aromatics and Mexican beer, resulting in tender, juicy meat. Lacquered with chipotle aioli and torched upon ordering, it carries a gentle smokiness. Accompaniments such as arugula, pickled plum, burnt red onion purée and a Thai-style toasted rice dressing add layers of acidity, nuttiness and spice, making each bite dynamic and well-balanced.

Dirrrty Chicken Rice 4.2/5

The Dirrrty Chicken Rice ($32) is MyX’s playful take on a Southern classic with familiar comfort at its core. The chicken, marinated overnight with a robust spice blend and citrus, is roasted till flavourful and succulent. It is paired with dirty rice sautéed with onions, red bell peppers, chorizo, confit garlic, Southern spices and adobo paste, then steeped in chicken stock. Hearty and deeply satisfying, this dish bridges bold Southern flavours with comforting familiarity.

Yuanyang Tres Leches 4.2/5

Desserts rounded off the meal on a high note. The Yuanyang Tres Leches ($14) is a clever hybrid of tiramisu, yuanyang and tres leches. A light sponge soaked in black tea, espresso, condensed milk, evaporated milk, cream and cocoa is rich yet not cloying, topped with vanilla-infused mascarpone and served with raspberries for a refreshing lift.

Kaffir Lime Panna Cotta 4.2/5

The Kaffir Lime Panna Cotta ($14) offers a lighter finish, with a softly set Greek yoghurt panna cotta infused with kaffir lime and lime juice. The brown butter crumble adds nuttiness, while the cherry compote introduces gentle sweetness and acidity.

Overall, MyX delivers soulful comfort food with creativity and confidence, backed by thoughtful execution and bold flavour combinations. With its inviting atmosphere, shareable plates and playful spirit, it is a welcome addition to Holland Village — a spot that encourages gathering, sharing and returning for more.

Note: This is an invited tasting.


Myx
44 Jalan Merah Saga
#01-46
Singapore 278116
Tel: +65 94871552
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Tue-Thu: 11am - 10pm
Fri: 11am - 11pm
Sat: 1030am - 11pm
Sun: 1030am - 9pm
(Closed on Mon)

Direction:
1) Alight at Holland Village MRT station. Take Exit A. Turn left and cut across the carpark to Jalan Merah Saga. Turn left at Jalan Merah Saga. Walk to the destination. [Map]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)

ANJU @ Tras Street - Modern Korean Dining with Creative Flair

ANJU is a modern Korean dining and bar restaurant tucked along Tras Street in Tanjong Pagar. Taking its name from the Korean term for dishes enjoyed with alcohol, ANJU focuses on elevating traditional flavours while pairing its creative cuisine with a curated selection of Korean spirits and liquors. The restaurant delivers a refined take on Korean classics in a contemporary and elegant setting.

Buckwheat Crepe 4/5

We started with the Buckwheat Crepe ($16), a dish that immediately set the tone for the evening. The crepe had a gelatinous, bouncy bite, wrapping around pickled radish, egg, mushroom, and prawn, with Dijon mustard to tie it all together. A refreshing, eye-opening start.

Black Bean Mascarpone 4/5

The Black Bean Mascarpone ($16) was another creative snack, served with sourdough crackers. The mascarpone was addictively creamy with a balance of sweet and savoury notes.

Bangeo 4.2/5

The Bangeo ($26), featuring yellowtail ceviche paired with carrot kimchi and Earl Grey dongchimi, stood out for its lightness and refreshing zesty flavours.

Hogam Jeon 4.5/5

A highlight was the Hogam Jeon ($26), a signature dish comprising potato, zucchini, prawn, and onion pickle. Crispy on the outside with layers of textures inside, it was immensely satisfying. The optional addition of mozzarella (+$3) elevated the dish even further.

Yangnyeom Cauliflower 4/5

The Yangnyeom Cauliflower ($22) was a surprise. It looked like Korean fried chicken at first glance, but the crunchy cauliflower tossed in a sweet-spicy gochujang sauce (with chewy rice cakes for added texture) was just as addictive.

Dwaeji Deungsim 4.2/5

The Dwaeji Deungsim ($36) showcased tender, succulent Iberico pork grilled to perfection. Pairing it with barley ssamjang accentuated the flavour, while pickled radish refreshed the palate.

Spicy Dak Galbi 4.5/5

The Spicy Dak Galbi ($36) was another winner. Oven-baked, tender, and rich with flavour, the addictive marinade was complemented by cashew nuts and spring onions for texture and balance.

LA Galbi 4/5

We also tried the off-menu LA Galbi. The beef short ribs, cut across the bone, were marinated in a sweet sauce and grilled to a charred finish. Tender, juicy, and served with housemade green chilli sauce, it made for a harmonious bite.

Ssambob 3/5

Baek Kimchi 4/5

As accompaniments, the Ssambob ($10), barley rice rolls wrapped in savoy cabbage was a refreshing alternative to plain rice, though not particularly memorable. The Baek Kimchi ($7), a white kimchi with radish and red dates, was a bright palate cleanser that balanced the richness of the mains.

Korean Donut 4/5

Desserts at Anju were inventive and memorable. The Korean Donut ($18), made with sweet rice dough, had a chewy texture complemented by Parmesan tuile, cinnamon milk ice cream, sea salt meringue, and candied walnut. It was a light yet satisfying finish.

Sweet Potato 4.5/5

The Sweet Potato 2.0 ($18) was a standout. A reinterpretation of sweet potato crème brûlée (though more puree-like in texture), it was layered with caramelised sugar, sweet potato ice cream, brown butter crumble, chips, and a dusting of coffee powder. It was complex yet comforting.

Makgeolli Pannacotta 4.2/5

The Makgeolli Pannacotta ($18) was another creative dessert. The makgeolli jelly carried the fragrance of rice, enhanced by fresh melon and strawberry, condensed milk, and playful popping candy, for a sweet and refreshing ending.

ANJU is not your typical Korean restaurant. With its thoughtful pairings, modern reinterpretations, and polished presentation, it elevates Korean dining to something exciting and refreshing. While prices are on the higher side, the creativity and execution justify the splurge. Whether you’re here for a date night or a gathering with friends over soju and modern bites, ANJU delivers a memorable dining experience that stands out in Singapore’s Korean food scene.

Note: This is an invited tasting.


ANJU
62 Tras Street
Singapore 079001
Tel: +65 66121172
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Magpie @ Eng Hoon Street (Tiong Bahru) - Borderless Soul Food with Punchy Flavours and Playful Creativity

Magpie at Eng Hoon Street offers borderless soul food by New Zealand-born chef-owner Eliot Thomas. It’s a place that embraces being unconventionally familiar and unapologetically bold. The philosophy here is simple – come as you are and celebrate life’s moments over aggressively delicious shared plates, a kickass curation of booze, and the irresistible allure of music.

The menu is refreshed regularly, but when I visited, it was categorised into four sections – Snacks, Small Plates, Big Plates and Dessert. Each dish felt like a flavour bomb, and one common thread tied them together: a zesty, tangy punch that lingered in almost every bite.

Fresh Tandoor Bread 3.5.5

We started with the Fresh Tandoor Bread ($12) glazed with Magpie’s butter. The bread was delightfully chewy, but what truly elevated it was Nikki’s Special Chilli. Think of it as Magpie’s version of Lao Gan Ma – robust, spicy, and addictively savoury, the kind of condiment that makes everything taste better.

Prawn Tostada 4/5

The Prawn Tostada ($30) was next, with a thick prawn paste patty sandwiched between two crispy tortilla bases. The tostada was generously drenched in a rich, tangy tomato-based sauce, creating a textural contrast of crunch, tenderness, and saucy brightness.

Kokoda Ceviche 4/5

A standout was the Kokoda Ceviche ($29), a traditional Fijian dish. Unlike Peruvian ceviche that typically uses tiger milk, this version brought together passionfruit, coconut, and avocado. The result was tropical, punchy, and refreshing, pairing beautifully with the delicate slices of fish.

Cumin Lamb Ribs 4.2/5

My favourite of the night was the Cumin Lamb Ribs ($36 for 4pc). The meat fell off the bone effortlessly, tender and juicy, enhanced by a bold aji amarillo sauce and fresh coriander. This was comfort food reimagined with a fiery kick and layered complexity.

Lebanese 7 Spice Chicken 3.8/5

For the main, the Lebanese 7 Spice Chicken ($52) delivered a hearty plate brimming with aromatics. The blend of spices gave depth and warmth, balanced by pistachio yoghurt, pomegranate, and mint for freshness and tang. It was a dish that showcased both richness and restraint in the right proportions.

Magpie is not about subtlety – it’s about vibrancy, boldness, and soul. Every dish we tried had that unmistakable zesty finish, making it a dining experience that stays memorable. If you enjoy food that excites the palate with punchy flavours and playful creativity, Magpie should definitely be on your radar.


Magpie
Blk 57 Eng Hoon Street
#01-88
Singapore 160057
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Wed-Thu: 530pm - 930pm
Fri-Sun: 12pm - 230pm, 530pm - 930pm
(Closed on Mon & Tue)

Direction:
1) Alight at Havelock MRT station. Take Exit 2. Walk straight down Zion Road. Walk to traffic junction of Zion Road and Tiong Bahru Road. Cross the road and walk to Seng Poh Road. Walk down Seng Poh Road. Turn left onto Eng Hoon Street. Walk to destination. Journey time about 6 minutes. [Map]

AIR CCCC @ Dempsey - Unveils New Menu and Local Kitchen Team

I returned to AIR CCCC at Dempsey over the weekend for lunch and was greeted by an exciting, refreshed menu and a new local kitchen team led by Head Chef Part Nongnuch, bringing bold flavours, renewed energy, and an inviting atmosphere that continues to unite people through food, space, and shared experiences.

The restaurant now offers a 3-course weekend lunch set at $68 (starter, main, and dessert) and a 2-course option at $58. We had the 3-course experience.

Sweet Corn from Talula 4.2/5

The Sweet Corn from Talula was an instant hit at our table. A velvety corn chutney, paired with crispy corn husk emping chips, offered a delightful combination of smooth creaminess and vibrant sweetness. Scooping the chutney with the crunchy chips was a simple yet joyful experience.

Ceviche of Local Mahi Mahi 3/5

Thick slices of fresh local Mahi Mahi were served with pink guava for crunch and a zesty sauce for a tangy lift. While the fish was clean-tasting and refreshing, the earthy garden herbs came through a little strongly, slightly overshadowing the otherwise bright and lively flavours.

Purple Potato Flat Bread 4.2/5

A must-add for bread lovers is the Purple Potato Flat Bread. It was crisp on the outside, fluffy within, and served with a deeply savoury Mushroom XO sauce that was utterly addictive.

Charred Spanish Mackerel 4.2/5

Perfectly grilled, the Spanish Mackerel retained its moist texture, with pickled onions adding a sharp brightness and zucchini providing a light, fresh balance. It is a solid choice for seafood enthusiasts.

Kampong Chicken from Ng Ai 3.5/5

Grilled to a smoky char and dressed with smoked chilli oil for a gentle spice, the Kampong Chicken from Ng Ai sat atop a bed of tropical coleslaw that helped cut through its richness. However, the chicken itself leaned slightly dry — a juicier bite would have elevated the experience.

Watermelon Sorbet 4/5

A light and uplifting dessert featuring chilled Watermelon Sorbet layered over Annie’s yoghurt, with candied cashews adding a sweet, nutty crunch. The combination of fruity freshness, creamy tang, and gentle caramel notes made for a satisfying close to the meal.

“Bubur Hitam” Gelato 3.8/5

For something richer, the "Bubur Hitam" Gelato offered earthy depth, balanced by the tanginess of AIR Garden rosella and the chew of heritage rice. It is a thoughtful nod to local flavours with a modern twist.

AIR CCCC's refreshed menu blends creativity, local produce, and global touches under the guidance of Chef Nongnuch. While a couple of dishes could benefit from fine-tuning, the overall experience, from vibrant starters to inventive desserts, makes this a worthwhile lunch destination in Dempsey.

Note: This is an invited tasting.


AIR CCCC
Dempsey Hill
25B Dempsey Road
Singapore 249670
Tel: +65 8228 1528
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 530pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Turn left and walk to the open air carpark. Walk all the way to the end of the carpark to the entrance of AIR. Walk to destination. Journey time about 8 minutes. [Map]