Xita Lao Tai Tai (西塔老太太) @ Bugis+ - Launches 4 Pax Feastive Feast

Suppose you enjoy tasty barbecue, hearty dishes, and the lively atmosphere of communal dining. In that case, Xita Lao Tai Tai Bugis+ is ready to welcome you for a season of feasting and gatherings this holiday season. Known for its Korean-influenced Clay Stove Barbecue grills, signature marinades, and charmingly nostalgic interior, Xita Lao Tai Tai has built a following in Singapore’s ever-evolving BBQ scene. It is also well worth joining their membership programme, as members get to enjoy special deals and attractive discounts.

Festive Set BBQ Platter

Their seasonal Festive Set is priced at $108 for members (usual price $151.80) and includes four types of BBQ meat: the Xita BBQ Meat Tower, pork belly, pineapple-glazed beef rib fingers, and secret-marinated chicken chop. It consists of a cold-dressed chicken appetiser, joyful sesame balls, and strawberry ice burst for dessert.

We also ordered some a la carte items to complement our experience. I was pleasantly surprised that the team helped grill all the meats for us, which made the experience relaxed, enjoyable, and completely fuss-free. We could focus on eating and chatting while the staff refilled our plates.

Banchan/Accompaniments, Drinks

Along with our meal, we were served a generous selection of accompaniments, including kimchi, fresh lettuce for wraps, potato salad, and a comforting pumpkin soup. We also enjoyed some refreshing iced slushies, which were perfect for cooling down between all the grilling and feasting.

The highlight of the Festive Feast has to be the Xita BBQ Meat Tower, dressed for the festivities with charming decorations and stacked generously with assorted cuts. Each cut is well-seasoned, tender, and neatly portioned for easy sharing.

Pineapple Glazed Beef Rib Fingers

The Pineapple Glazed Beef Rib fingers come with a tangy, lightly sweet glaze that helps tenderise the meat, and the natural richness of the beef pairs beautifully with these flavours. The grilled pineapple slices were a delightful treat as well.

Pork Belly

No barbecue meal feels complete without Pork Belly, and the slices here are deeply marinated, allowing the fat to render into a crisp outer layer with a soft, melty centre.

Pork Collar

The Pork Collar, which is not part of the Festive Feast but is a recommended add-on, is another excellent choice. It is slightly leaner than the belly yet still wonderfully succulent, and it grills beautifully over the claypot heat. Both cuts are the sort of crowd-pleasing staples that disappear quickly once the grilling begins.

Secret Marinated Chicken Chop

The Secret Marinated Chicken Chop is juicy and stays wonderfully tender on the grill, with a comforting flavour that makes it an easy crowd-pleaser at the table.

Golden Tofu

Cold Dressed Chicken

For a light side dish, golden tofu is satisfying yet straightforward, adding a pleasant contrast to richer meats. The Cold Dressed Chicken appetiser, part of the set, is served chilled and refreshing, offering a gentle, clean-tasting start before the grilled items begin to arrive.

Seafood Pancake

Golden Glutinous Rice Ball

The Seafood Pancake came out nice and crispy, but unfortunately, we found it a little too oily for our liking. The Golden Glutinous Rice Ball, on the other hand, was satisfyingly yummy and chewy, with a slight sweetness.

Clam Soup

The Clam Soup is light, clear, and subtly sweet from the clams. It helps cleanse the palate between bites and is also comforting to sip while waiting for the next round of grilling, especially amid all the smoke and warmth from the stove.

Joyful Sesame Balls

Strawberry Ice Burst

Two desserts are included in the festive set. The Joyful Sesame Balls are pleasantly crisp on the outside and chewy on the inside, with a sesame filling. To conclude, the Strawberry Ice Burst is light, fruity and refreshing, making it ideal after a table full of smoky and savoury dishes. It is, however, on the sweeter side.

In conclusion, dining at Xita Lao Tai Tai Claypot Stove BBQ is lively and well-suited for gatherings. If you are looking for a fun place in town to celebrate with friends or simply enjoy a good BBQ with quality meats, Xita Lao Tai Tai is a wonderful option this season.

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.


Xita Lao Tai Tai (西塔老太太)
Bugis+
201 Victoria Street
#04-06
Singapore 188067
Tel: +65 6908 4181
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left and walk down Victoria Street. Walk to destination. Journey time about 5 minutes. [Map]

Lao Ma Ban Mian (老媽拌麵) @ West Mall - Tainan’s Iconic Sun-Dried Guan Miao Noodles Lands in Singapore at West Mall

Lao Ma Ban Mian (老媽拌麵), a beloved noodle brand from Tainan, Taiwan, has made its debut in Singapore with its first outlet at West Mall, opening on 15 April 2025. Known for its iconic sun-dried Guan Miao noodles (关庙面) crafted using traditional methods, the brand brings with it the distinct chewiness and aroma that have made it a staple in Taiwanese households. The noodles are available in two variations — wavy Guan Miao noodles that are perfect for soaking up bold sauces and soups, and traditional flat Guan Miao noodles that strike a delightful balance between smoothness and bite.

Dried Scallop Huadiao Chicken Noodles Soup (干贝花雕鸡汤面) 4.5/5

I tried the Dried Scallop Huadiao Chicken Noodles Soup ($16.50), a hearty bowl packed with robust flavours to kick off the meal. It featured tender, chunky chicken pieces, vegetables, mushrooms, and baby corn, all nestled in a comforting broth made by slow-simmering whole hens, Jinhua ham, and scallops. The addition of aromatic Huadiao wine elevated the overall profile, while the traditional Guan Miao noodles added a lovely, silky texture. It was a warm, soothing bowl that felt like a hug in noodle form.

Chilli Oil Preserved Egg & Meat Sauce Noodles (红油皮蛋肉酱面) 4.5/5

Next up was the Chilli Oil Preserved Egg & Meat Sauce Noodles ($12.50), a crowd-pleaser that brought together bold and complex flavours. The creamy, rich century egg combined with fragrant chilli oil and savoury minced meat sauce to create a beautifully umami-rich dish. The wavy Guan Miao noodles held the sauce effortlessly, allowing each bite to deliver a delightful explosion of flavour and texture.

Garlic Fermented Soy Pork Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

Garlic Fermented Soy Chicken Chop Noodles (蒜香豆乳猪扒拌面) 4.2/5

For those craving something closer to Taiwanese street food, the Garlic Fermented Soy Pork Chop Noodles ($15.50) and Garlic Fermented Soy Chicken Chop Noodles ($15.50) offered a satisfying alternative. The meats were marinated for over 24 hours in garlic and fermented tofu, imparting a deeply savoury and umami flavour. Between the two, I personally preferred the chicken chop for its tenderness and juiciness, though both versions complemented the dry-style Guan Miao noodles well.

Blanched Vegetables with Fried Shallots 古早味油葱烫青菜 3/5

French Beans with Sesame Sauce 胡麻酱四季豆 3/5

I sampled a couple of sides to accompany the main dishes. The Blanched Vegetables with Fried Shallots ($4.50) and the French Beans with Sesame Sauce ($4) were light, simple additions. While they didn't particularly stand out, they served their role as something to munch on in between the richer mains.

Braised Pig's Trotter 卤猪脚 3/5

Braised Beef Brisket 卤牛腩 4/5

Braised Bai-Ye Tofu 百页豆腐 3/5

There's also a selection of braised items, including Braised Pig's Trotter ($9), Braised Beef Brisket ($7), and Braised Bai-Ye Tofu ($4.50). The Braised Beef Brisket stood out the most of the trio — it was fork-tender and well-infused with the savoury braising sauce. The pig's trotter had a firmer, more gelatinous texture, catering to those who enjoy the collagen-rich chewiness. As for the Bai-Ye tofu, which is firmer and more rubbery like Tian Bu La, it may appeal to Taiwanese palates, though I prefer tofu with a softer texture and more pronounced soybean flavour.

Taiwanese Spicy Mala Hot Pot Rice 台式麻辣火锅饭 3.8/5

Another interesting addition to the menu was the Taiwanese Spicy Mala Hot Pot Rice ($17.50), which came with a generous mix of ingredients such as meat, prawn balls, cheese fishcake, fish dumplings, vegetables, and mushrooms. While it was hearty and packed with variety, the broth didn't quite live up to its "mala" name — it lacked the numbing spice and aromatic heat typically associated with mala dishes. It leaned more towards a sha cha (沙茶) flavour, which might leave mala lovers wanting more.

Showa Pudding 昭和布丁 4/5

To end the meal on a sweet note, we had the Showa Pudding. Smooth, creamy, and comforting, it was topped with chewy pearls for a delightful contrast in texture, making it a lovely finale to the meal.

As part of its grand opening celebration, Lao Ma Ban Mian is offering an exclusive Grand Opening Promotion from 15 to 29 April 2025. Diners can enjoy the signature Chilli Oil Preserved Egg & Meat Sauce Noodles at a special price of just $5, down from the usual $12.50. On top of that, customers can sign up for a free membership programme, which offers a lifetime 10% discount on all menu items and lets diners earn points with every purchase. With its rich heritage, comforting flavours, and thoughtful promotions, Lao Ma Ban Mian brings a truly authentic Taiwanese noodle experience to the heart of Singapore.

Note: This is an invited tasting.


Lao Ma Bàn Mian (老媽拌麵)
West Mall
1 Bukit Batok Central
#B1-K10/K23
Singapore 658713
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Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Colonial Club @ Changi Airport Terminal 3 - Discover Singapore's Heritage Story

A new restaurant has landed at Changi Airport Terminal 3 offering colonial favourites from different parts of Singapore, Penang and Malacca. Colonial Club is located at the departure hall, level 3 of Changi Airport Terminal 3.

Colonial Platter 3.5/5

Good for sharing is the Colonial Platter ($18.90) which comes with kueh pie tee, satay, inche kabin (nyonya fried chicken) and popiah. There is something for everyone. A delectable starter before the mains are served.

Otak Otak 4/5 and Roti Ayam 4/5

Inche Cabin Chicken 3.5/5

If you are not into a full meal, there are also delectable snacks such as Otak Otak ($6.90), Roti Ayam ($8.90) and Inche Cabin Chicken ($13.90). The Otak Otak, wrapped in banana leaf boosts the aroma of the spices mix in the fish paste. The Roti Ayam comes in a parcel of egg washed bread that has been pan fried and stuffed with chicken meat fillings marinated with Asian spices. Not forgetting the Inche Cabin Chicken which has been marinated withover 10 spices and coconut milk, then deep fried to crispy.

Straits Nonya Laksa with Soft Shell Crab 4.2/5

The Straits Nonya Laksa with Soft Shell Crab ($18.90) comes in a spicy rich coconut broth with rice vermicelli, cucumber, egg, fish, tofu, prawns and soft shell crab. The chef even travelled to Malacca to learn from local chefs. Its definitely a delicious bowl of laksa but its rather pricey.

Signature Colonial Club Nasi Lemak 4/5

The Signature Colonial Club Nasi Lemak ($15.90) is staked up into a tower. At the base is a piece of otak otak, followed by the fragrant blue pea rice, cucumber, fried egg and short rib rendang. I really applaud the effort to plate a simple nasi lemak into such a beautiful dish.

Colonial Style Hainanese Chicken Chop 3.8/5

Tender and juicy is the Colonial Style Hainanese Chicken Chop ($15.90). The chicken thigh coated with cracker crust is pan fried and then drenched in a special in-house tomato Worcestershire sauce. I love the addition of cubed fruits for that invigorating bite and fruity finishing.

Colonial Style Oxtail Stew with Toasted Bagutte 4/5

A classic dish on the menu is the Colonial Style Oxtail Stew with Toasted Bagutte ($15.90). Cooked for hours, the oxtail falls off the bone with ease. You can also find potatoes and carrot in the rich gravy. The best way is to enjoy it is to pick up the toasted baguette to mop up the piquant stew.

Kapitan Chicken Curry 4.2/5

Comes in a thick and creamy gravy is the Kapitan Chicken Curry ($13.90). The chicken is chopped into chunky pieces with big pieces of potatoes. It is great to go a bowl of rice or some toasted baguette to soak up that delicious gravy.

Crispy Skin Roast Chicken with Aromatic Hainanese Chicken Rice 4/5

You can find chicken rice almost at every corner of Singapore, so what makes the Crispy Skin Roast Chicken with Aromatic Hainanese Chicken Rice ($18 half/ $36 full) special here? Well I can't say it is special but definitely a notch better than a lot of chicken rice stalls out there. The succulent chicken has a delectable crisp on its skin and this is paired with aromatic rice. Not forgetting the chilli and ginger scallion sauces, which is an essential for the whole packet.

The menu at Colonial Club is quite huge catering for both tourist and local. This is a great place for tourist to get a bite of our local delicacies before leaving Singapore. However I do find the price a bit on the steep side but then its a known fact that food at airports are usually more expensive.

Note: This is an invited tasting.


Colonial Club
Changi Airport Terminal 3
Departure Hall
65 Airport Boulevard
#03-33
Singapore 819633
Tel: +65 62140268
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily; 1030am - 11pm

Direction:
1) Alight at Changi Airport. Take Exit B. Walk to Departure Hall. Walk to destination. Journey time about 3 minutes. [Map]

Tai Cheong Bakery @ Holland Village - First Overseas Dine-In Concept

After a year of selling their famous Hong Kong egg tart at a food kiosk in Takasimaya, Tai Cheong Bakery has finally decided to open its first overseas dine-in concept at Holland Village, Singapore. Besides their popular egg tart, bakes and cakes, the 42 seater cafe also offers Hong Kong "Cha Chaan Teng" dishes.

Three Egg Macaroni Soup with Luncheon Meat 4.2/5

A comforting and hearty offering on the menu is the Three Egg Macaroni Soup with Luncheon Meat ($8.50). Yes you did not hear me wrong, there is a total of three sunnyside up eggs. What stood out is the rich tomato and chicken broth. This is goodness in a bowl and probably you can only have it here at Tai Cheong Bakery for the moment.

Scrambled Egg Toast Stack with Chicken Chop 4/5

Getting bored with waffle and chicken? How about having a change with the Scrambled Egg Toast Stack with Chicken Chop ($9.50). This is cheaper than your waffle and chicken. What is more important, it tasted as good or even better. The creamy three-egg scramble paired excellent with the buttered toasted. Not forgetting the juicy chip chop underneath that is resting on a bed of mushroom sauce.

French Toast 3.5/5

A quintessential Hong Kong cafe snack is the Homemade French Toast with Maple Syrup or Dulce De Leche ($6.50). Instead of deep fried, the toast coated in an egg wash with milk is pan fried instead. It is then topped with a slab of salted butter. This resulted in a fluffy interior with a contrasting crispy exterior. I would recommend not to spend too long taking photo or it can turn soaky pretty fast.

Three Coloured Silky Eggs with Rice 4.2/5

Making an impressive entrance is the Three Coloured Silky Eggs with Rice ($9.90). This is like the Hong Kong version of omurice. The steamed rice is covered with a three-egg omelette, kailan and a choice of two meats. I had the roasted pork and crispy pork belly. Dinner has a choice of either roasted pork and prawn or roasted pork and beef too. This is a dish which I will go back for.

Beef Brisket Curry Rice 3/5

Another rice dish on the menu is the Beef Brisket Curry Rice ($10.90). The curry is the sweet type with a creamy consistency, coming from the peanut sauce. It also comes with a dash of sesame oil for a aromatic finishing. The beef brisket was also cooked to a soft, fork tender texture. There is also an option of chicken if you don't eat beef.

Bolo Bun 3.5/5

A visit to Tai Cheong is not complete without trying out their signature bakes. Customers can expect to look forward to treats such as the Bolo Bun ($2.20), Coconut Tart ($2.50) and famous Egg Tart ($1.90). The unique butter cookie-like crust and smooth egg custard is what make the egg tart legendary.

Egg Tart 4.5/5, Coconut Tart 4/5, Durian & Cheese Tart 3.8/5

A special creation only available at Holland Village outlet is the Durian & Cheese Tart ($3.60). This exclusive tart is made using premium D24  durian plup and cream cheese encased in their famed crust. The creation can be quite heavy if you are not into the rich and heavy custard, and of course durian.

Note: This is an invited tasting.


Tai Cheong Bakery
31 Lorong Liput
Singapore 277742
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Pastries & Drinks
Mon-Fri: 10am - 10pm
Sat-Sun, PH: 9am - 10pm
Mains
Daily: 11am - 230pm, 530pm - 930pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B or C. Walk to Lorong Liput. Walk towards to the junction of Lorong Liput and Lorong Mambong. Turn left onto Lorong Luput. Walk to destination. Journey time about 3 minutes. [Map]