Milli Sky Dining & Bar @ National Gallery - Unveils Tingkat Afternoon Tea and National Day Specials

Perched high above the city, Milli Sky Dining & Bar will be launching an Afternoon Tea experience from 10 August 2026, alongside a pair of National Day specials that weave in familiar local flavours. Staying true to its sky-high setting, the new Tingkat Teatime takes on a nostalgic yet elevated approach, presenting a four-tier selection inspired by Singapore’s culinary heritage.

Tingkat Teatime 4/5

Served in a traditional four-tier tingkat carrier, the Teatime Set ($68 per pax) offers a thoughtful progression of savoury and sweet bites. The first tier sets the tone with a duo of Popiah Tartlet and Otak Toast. The popiah tartlet cleverly reimagines the classic fresh spring roll into a crisp, bite-sized shell filled with familiar flavours. At the same time, the otak toast delivers a punch of spice and aromatics atop a crisp base, making it a comforting yet playful start.

Moving on to the second tier, the White Pepper Crab Spring Roll stands out with its light, crispy exterior encasing a filling that carries the signature warmth of white pepper. The seasoning is well-balanced, allowing the crab’s natural sweetness to shine while adding just enough heat to keep things interesting.

The third tier features a local staple — Chicken Rice with Roasted Chicken. During our visit, it was served as a chicken rice ball, offering a compact and convenient take on the beloved dish. The rice was fragrant and well-seasoned, while the roasted chicken retained a tender bite with a lightly crisped skin. While the presentation may vary, the essence of the dish remains rooted in its comforting familiarity.

Rounding off the experience is the fourth tier, an Assortment of Traditional Kuehs. Expect a medley of textures and flavours, from soft and chewy to lightly sweet, providing a nostalgic finish that ties back to Singapore’s rich heritage of local desserts.

Ayam Penyet Buah Keluak

In celebration of National Day, Milli presents the Ayam Penyet Buah Keluak ($22), a hearty dish that brings together Malay and Peranakan influences. The whole fried chicken leg is crispy on the outside while remaining tender and juicy within. What elevates the dish is the buah keluak element, lending a deep, earthy richness that complements the aromatic spices. Served with fragrant steamed white rice, achar, and sambal, it is a well-rounded plate that satisfies both in flavour and portion size. The sambal adds a spicy kick, while the achar provides a refreshing contrast, making it a complete and satisfying meal.

Completing the National Day offerings is the Red and White Milli ($26), a visually striking cocktail inspired by the colours of the Singapore flag. Built on a Gin & Tonic base, it incorporates local flavours through a pandan-coconut foam, adding a fragrant and slightly creamy dimension to the drink. Finished with an orchid garnish, the cocktail is light, refreshing, and fittingly celebratory.

Milli Sky Dining & Bar’s new offerings blend nostalgia and creativity, presenting familiar local flavours in a refreshed format. The Tingkat Teatime is particularly appealing to those seeking a unique afternoon experience with a local twist, while the National Day specials add a timely, festive touch. Whether you’re looking to indulge in a leisurely teatime above the city or celebrate Singapore’s culinary heritage with a modern spin, Milli offers a compelling reason to visit this August.

Note: This is an invited tasting.


Milli Sky Dining & Bar
National Gallery Singapore
1 St Andrew’s Road
#05-02
Singapore 178957
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Tue: 11am - 1am
Wed-Fri: 11am - 3am
Sat: 11am - 4am

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to Coleman Street. Turn left onto Coleman Street. Walk to the destination. Journey time is about 5 minutes. [Map]

Tiong Bahru Hainanese Chicken Rice @ Takashimaya - Opens First Full-Service Restaurant

After close to four decades of feeding loyal crowds at its famed Tiong Bahru Market stall, Tiong Bahru Hainanese Chicken Rice takes a significant step forward with its first full-service restaurant at Takashimaya Shopping Centre. A proud recipient of the Michelin Bib Gourmand for nine consecutive years, the heritage brand now brings its time-honoured flavours into a more refined, comfortable dine-in setting along Orchard Road. The 76-seater space not only offers a more elevated experience but also introduces exclusive dishes and customisation options that give a fresh perspective to this beloved local staple.

Hainanese Chicken 4/5

At the heart of the menu are the signature plates that built its reputation. The Hainanese Chicken Rice ($14) showcases poached chicken with smooth, gelatinous skin and tender flesh, delicately seasoned to highlight its natural flavours. Equally satisfying is the Roasted Chicken Rice ($14), boasting a beautifully bronzed, crisp skin that gives way to juicy meat beneath.

For those who cannot decide, the Classic Hainanese Combo Chicken Rice ($16) offers the best of both worlds, pairing poached and roasted chicken on one plate. Portions are also available for sharing, from quarter to whole birds, making it ideal for communal dining.

Roasted Chicken 4/5

A standout feature at this outlet is the ability to customise your rice. Diners can choose from three varieties — the Signature Fragrant Chicken Rice ($2), rich with chicken stock and deeply savoury; the lighter Fragrant Basmati Rice ($2.50), offering a fluffier, lower-GI alternative; or the premium Niigata Koshihikari Rice ($3), prized for its soft, slightly sticky texture and gentle sweetness. This thoughtful addition elevates the experience, allowing diners to tailor their meal to personal preference.

Hainan Curry Fish Pot 4/5

Moving beyond chicken rice, the expanded menu introduces hearty sharing dishes such as the Hainan Curry Fish Pot ($38/$42). Served bubbling in a thick, creamy curry, the dish delivers bold, comforting flavours with a gentle spice. The fish remains moist and tender, soaking up the aromatic gravy, while long beans, brinjal and fried beancurd skin add both texture and substance to the dish.

Hainanese Crispy Pork 3.8/5

The Hainanese Crispy Pork ($14) is another highlight, featuring golden crackling that shatters with each bite, revealing juicy, well-marinated pork belly within. It is indulgent, richly flavoured, and highly addictive.

Twin Style Kailan 3.5/5

Balancing the meal is the Twin-Style Kailan ($15), which cleverly contrasts textures by pairing crunchy leaves with tender stems. The addition of savoury pork floss lends a surprising umami lift that ties the dish together.

Homemade Ngoh Hiang with Tiger Prawn 4/5

Completing the spread is the Homemade Ngoh Hiang with Tiger Prawns ($10/$18). Wrapped in crisp beancurd skin, the filling of minced pork, tiger prawns and water chestnuts is well-seasoned with aromatic five-spice powder, delivering a satisfying bite with layers of flavour and texture.

Coconut Chendol Bliss 4/5

Ending on a refreshing note, the Coconut Chendol Bliss ($8) brings together familiar local flavours in a more indulgent format. Silky pandan jelly and soft red beans sit beneath scoops of creamy coconut ice cream, all drizzled with fragrant gula melaka. It is a cooling, satisfying dessert that rounds off the meal beautifully.

With its opening of a full-service restaurant setting, Tiong Bahru Hainanese Chicken Rice successfully bridges heritage and modern dining. While its signature chicken rice remains the main draw, the introduction of premium rice options and an expanded menu of comforting dishes adds depth to the experience. Whether you are a long-time fan or a first-time visitor, this new Takashimaya outpost offers a polished yet familiar taste of one of Singapore’s most iconic dishes.

Note: This is an invited tasting.


Tiong Bahru Hainanese Chicken Rice
Takashimaya
391 Orchard Road
#B2-36A
Singapore 238873
Tel: +65 69004320
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon-Fri: 11am - 9pm
Sat-Sun: 1030am - 930pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight toward Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time about 10 minutes. [Map]

Milli Sky Dining & Bar @ National Gallery Singapore - Singapore’s All-Star Rooftop Dining & Nightlife Entertainment Destination

Perched atop the iconic National Gallery Singapore, Milli Sky Dining & Bar arrives as one of the year’s most anticipated openings, redefining the city’s dining and nightlife landscape with a bold, multi-sensory concept. Helmed by an all-star collective — LG Han, Vijay Mudaliar, and the team behind Bae’s Cocktail Club led by Sheen Jet Leong and Dharma Wang — Milli is conceived as a seamless journey that flows from refined daytime dining to high-energy nightlife, all set against panoramic views of Singapore’s skyline.

Milli unfolds across two distinct spaces. Upstairs, Milli: Sky Dining & Bar offers an intimate and polished setting where the focus is on thoughtful cuisine and progressive cocktails. Downstairs, Milli: Lounge channels a completely different energy — a vibrant, music-driven enclave inspired by the DNA of Bae’s, spinning everything from disco and funk to hip hop and R&B, bridging nostalgia with contemporary beats until the early hours.

Chef Han's Kacang Putih 4/5

Chef Han’s Kacang Putih ($10) is a nostalgic opener elevated with finesse — rempah-spiced macadamias, crunchy muruku and candied pistachios come together in a fragrant medley that reflects the harmony of Malay, Indian and Chinese influences. Each component is carefully seasoned in-house, resulting in a snack that is both familiar and refined.

Popiah Tarts 4/5

Equally inventive are the Popiah Tarts ($18). Built on delicate tart shells fashioned from popiah skin, each bite delivers a complex interplay of textures — from the sweetness of braised jicama to the umami richness of gambero rosso prawn and lap cheong, punctuated by dashi jelly and bursts of finger lime. It’s a one-bite experience that captures the essence of popiah in a completely new form.

Cereal Corn Ribs 4.2/5

The Cereal Corn Ribs ($24) offer a playful nod to zi char culture, swapping prawns for sweet corn ribs, fried to a crisp and coated in an aromatic cereal mix. Paired with a nostalgic sweet curry dip, it cleverly evokes familiar flavours while presenting them in a lighter, vegetarian-friendly format.

Chef Han’s Signature Chilli Crab Ice Cream 3.8/5

Pushing boundaries further is the Signature Chilli Crab Ice Cream ($32), an unexpected yet surprisingly harmonious combination of Japanese zuwaigani crab, tomato, and strawberry elements. Each spoonful balances savoury, sweet and tangy notes, challenging perceptions of what a dessert can be.

Alaskan King Crab Leg 4.2/5

The Alaskan King Crab Leg ($108) is simplicity at its finest — charcoal-grilled and brushed with brown butter, letting the crab’s natural sweetness shine. The accompanying white pepper and salted egg sauces offer diners a choice between elegance and indulgence.

MIL-LY Smashed Burger 4.2/5

The MIL-LY Smashed Burger ($28) pays homage to Singapore’s beloved Ramly burger, upgraded with juicy Wagyu patties, caramelised onions, and a rich house-made sauce. Messy, satisfying and indulgent, it captures the spirit of late-night supper culture with a premium twist.

Grilled British Cod’s Head 4/5

One of the more intriguing dishes is the Grilled British Cod’s Head ($36), a bold reinterpretation of assam fish head curry. The use of beurre blanc introduces a French touch, while pickled vegetables and crispy prata anchor the dish in local familiarity.

Chicken Rice Paella 3/5

Meanwhile, the Chicken Rice Paella ($24) bridges two comfort food icons. Cooked with pandan-infused stock and finished with a coveted crispy base, the glutinous rice is paired with roasted chicken and classic condiments, creating a dish that feels both nostalgic and refreshingly new.

Peranakan Spritz 

Under the direction of Vijay Mudaliar, the cocktail programme is just as thoughtful, weaving local narratives into each glass.

The Peranakan Spritz ($26) is light and aromatic, combining Hendrick’s Gin and St-Germain with clarified calamansi, coconut and ginger flower. The addition of kueh salat as a garnish ties the drink back to its cultural inspiration.

Whisky Green Tea 

The Whisky Green Tea ($26) revisits a familiar nightlife staple, elevating it with sencha distillate, yuzu and a delicate matcha foam for a more refined expression.

The Milli 

The Milli ($28) is a playful revival of the forgotten Million Dollar cocktail, originally created in Singapore by the same bartender behind the iconic Singapore Sling. This modern rendition swaps in a house-made mandarin grenadine, lifted with bright notes of yuzu and pineapple, before being rounded off with fino sherry and dry vermouth. The result is a beautifully balanced cocktail that leans dry yet aromatic, offering a refined, contemporary take on a historic classic.

The Singapore Breakfast 

For something playful, The Singapore Breakfast ($26) transforms the idea of kaya toast into a slushie-style cocktail, blending Martell Noblige with kaya, coffee liqueur and gula melaka — comforting yet refreshingly modern.

Bandung Kakigori 4/5

Ending on a high note is the Bandung Kakigori ($28), a collaborative dessert that encapsulates nostalgia and creativity. Layers of pickled fruits, nata de coco, ispahan sorbet and sake kasu come together beneath a cloud of shaved ice, finished with meringue and rose liqueur. Each spoonful evolves in flavour, making it as dynamic as it is refreshing.

Milli Sky Dining & Bar is more than just a restaurant — it is a multi-dimensional experience that captures the spirit of modern Singapore. By weaving together heritage flavours, contemporary techniques and an immersive nightlife concept, the team has created a destination that feels both ambitious and deeply rooted in local identity. Whether you’re here for a sunset dinner, inventive cocktails, or a late-night dance session, Milli offers a compelling new way to dine, drink and celebrate in the city.

Note: This is an invited tasting.



Milli Sky Dining & Bar
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178957
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Tue: 11am - 1am
Wed-Fri: 11am - 3am
Sat: 11am - 4am

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to Coleman Street. Turn left onto Coleman Street. Walk to the destination. Journey time about 5 minutes. [Map]

Labyrinth @ Esplanade Mall - Unveils a Thoughtfully Curated 12th Anniversary Menu Rooted in Produce and Heritage

Celebrating its 12th anniversary this April 2026, Restaurant Labyrinth continues to push the boundaries of modern Singapore cuisine under the direction of Chef Han Li Guang, alongside Chef de Cuisine Zee Chan and Senior Sous Chef James Ngoi. Building on last year’s “Singapore Cuisine without Borders”, the latest menu refines Chef Han’s minimalist philosophy — an exploration anchored on Produce, Heritage, and Minimalism. Rather than reconstructing or replicating tradition, the kitchen embraces the essence of familiar flavours, distilling them into dishes that are clean, precise, and quietly expressive.

Sup Tulang, Oxtail Mandu 4.2/5

The journey begins with Sup Tulang, Oxtail Mandu, a refined and thoughtful opener. The dish presents a clear, consommé-style broth that carries surprising depth, drawing inspiration from the robust flavours of sup tulang while incorporating a gentle tang reminiscent of beef sinigang. The acidity lifts the palate, preparing it for the courses ahead. Instead of the traditional bone, a delicate mandu encases slow-braised oxtail, its gelatinous richness balanced by the broth’s lightness. A piece of creamy marrow completes the composition, echoing the indulgence of the original dish in a far more elegant form.

Prata, Lamb, Raita 4.2/5

Next is Prata, Lamb, Raita, a playful take on the quintessential roti prata. Here, the familiar flatbread is transformed into a crisp, multi-layered pastry tower. Within, tender braised lamb is infused with warm spices, delivering a rich and aromatic bite. A luscious egg yolk crowns the dish, adding a silky element that ties together the crisp pastry and deeply flavoured filling.

Sawara, Roti Jala 4.5/5

The seafood course, Sawara, Roti Jala, draws inspiration from fish head curry. The use of Japanese sawara introduces a clean, buttery profile, allowing the fish to take centre stage. The curry, laced with tamarind, brings a balanced interplay of acidity and spice that cuts through the natural oiliness of the fish. Paired with soft, lacy roti jala, the dish evokes the comforting ritual of dipping bread into curry, elevated through refined textures and technique.

Zuwaigani Chilli Crab Pie 4.2/5

A highlight arrives in the form of Zuwaigani Chilli Crab Pie, a clever reinterpretation of Singapore’s iconic chilli crab. Encased in a thin, shatteringly crisp shell, the filling features sweet, delicate snow crab coated in a tangy chilli crab sauce with subtle notes of plum and pickle. By eliminating the need for shell-cracking and reimagining mantou as a light pastry, the dish delivers all the familiar flavours in a neat, indulgent bite.

Coffee Brioche 4.5/5

The Coffee Brioche follows, offering a warm, comforting interlude. Inspired by local coffee buns, the brioche is airy and buttery, topped with a crackly coffee-infused crust that adds a gentle sweetness and textural contrast. It serves as both a nostalgic nod and a transition into the subsequent courses.

Shima Aji, Stingless Bee Honey 4.5/5

The menu then shifts to lighter, more delicate expressions with Shima Aji and Stingless Bee Honey. Sliced sashimi-style and arranged like a blossoming flower, the Japanese striped jack is paired with a refreshing watermelon broth. The addition of stingless bee honey introduces floral and citrus notes, creating a natural dressing that enhances the fish’s clean sweetness while maintaining a refined balance.

Kabu, Pidan Quail Egg 5/5

Following that is the Kabu, Pidan Quail Egg, an elegant interpretation of century egg congee. The creamy base of kabu (turnip) offers a natural sweetness, lifted by subtle acidity from rice vinegar and mirin. The pidan-style quail egg provides a familiar umami depth, while accents of pickled ginger and Sarawak pepper add complexity and gentle spice.

Spaghettoni, Abalone 5/5

The Spaghettoni, Abalone showcases Chef Han’s mastery in reinterpretation, drawing from mee rebus. Al dente spaghettoni replaces traditional noodles, coated in a velvety, nutty gravy enriched with abalone liver. Thin slices of abalone contribute a delicate oceanic sweetness and a pleasing bite, resulting in a dish that is both comforting and refined.

Amadai, Inaniwa Somen 5/5

Equally compelling is the Amadai, Inaniwa Somen, inspired by Teochew fish soup. The broth, simmered from fish bones and enriched with a trio of Chinese wines, is deeply flavourful yet remarkably clean. The silky Inaniwa somen provides an elegant texture, while the tender amadai completes a dish that feels both soothing and sophisticated.

French Poulet, Chicken Rice Donabe 4.2/5

The main course, French Poulet, Chicken Rice Donabe, is a heartfelt tribute to Singapore’s national dish. The chicken is presented in two styles — poached breast and roasted thigh — highlighting both tenderness and depth of flavour. Beneath it lies a bed of Koshihikari and long-grain rice cooked in a donabe, infused with chicken fat, ginger, and pandan. The prized socarrat crust adds a layer of texture, making each bite deeply satisfying.

Jerusalem Artichoke, Black Truffle 5/5

Dessert begins with Jerusalem Artichoke, Black Truffle, a creative reimagining of orh nee. The use of artichoke instead of yam is surprisingly convincing, delivering a familiar earthy sweetness. Paired with artichoke chips, foam, shallot ice cream, and gingko nuts, the dish balances innovation with nostalgic flavours.

Kaya ‘Toast’ 4.5/5

The Kaya ‘Toast’ follows, presenting a visually deceptive take on the beloved breakfast staple. What appears to be toast is, in fact, a delicate meringue sandwiching housemade kaya and rich Bordier butter. It captures the essence of kaya toast while showcasing technical finesse.

Milo Dinosaur 4/5

Finally, the experience concludes with the Milo Dinosaur, a lighter, more refined rendition made with coconut water, offering a nostalgic yet refreshing finish. Petit fours of Kueh Bolu, airy with a subtle banana note, round off the meal on a gentle, comforting note.

Kueh Bolu 4.5/5

At 12 years on, Restaurant Labyrinth demonstrates a quiet confidence in its craft. This latest menu is not about dramatic reinvention, but a thoughtful distillation of Singapore’s culinary identity — where restraint, technique, and respect for heritage come together in harmonious balance.

Note: This is an invited tasting.


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

Opening Hours:
Wed-Thu: 630pm - 11pm
Fri-Sun: 12pm - 230pm, 630pm - 11pm

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