Nai Nai Flavor (椿花奶奶) @ I12 Katong - Debuts in Singapore with Unique Hangzhou Dishes You Don’t Often See

One of Hangzhou’s most sought-after dining concepts has arrived in Singapore with the opening of Nai Nai Flavor (椿花奶奶), marking its first foray outside China. The restaurant showcases a repertoire of handmade dishes and regional specialities that are still relatively under the radar locally. Rooted in Hangzhou, the cultural heart of the Jiangnan region, the cuisine here draws from Hang Bang Cai (杭帮菜), a subset of Zhejiang cuisine, one of China’s eight great culinary traditions. Known for its refined, lighter profile and emphasis on natural flavours, the dishes lean towards balance rather than bold seasoning.

Spicy Tofu Pan-fried Bun 3.5/5

The Spicy Tofu Pan-fried Bun ($12.80) is a rare find in Singapore, offering a creative spin on the classic sheng jian bao. Swapping out the usual minced pork filling, this version features a mapo-style tofu interior, bringing a Sichuan-inspired twist to the Jiangnan staple. The dough is freshly prepared and pan-fried to achieve a crisp, golden base, while the top remains soft and fluffy from steaming. What sets this apart is the addition of a thin layer of whisked egg at the base during frying, forming a delicate, crispy “skirt” that carries a subtle omelette-like fragrance. While I appreciated the contrast in textures, from the fluffy bun to the crisp base and eggy crust, the tofu filling fell short. It lacked the depth and satisfying bite that a well-marinated meat filling typically delivers, resulting in a less impactful overall experience.

Shaoxing Steamed Soup Dumplings 3.5/5

The Shaoxing Steamed Soup Dumplings ($11.50) present a lesser-seen variation of xiao long bao. Originating in Shaoxing, Zhejiang, these dumplings are filled with seasoned pork. They are topped with finely shredded egg and a light brushing of fermented bean curd sauce, lending a gentle savoury complexity. While the concept was intriguing, the execution did not quite meet expectations. The dumplings lacked the hallmark soupy interior one would anticipate, and the distinctive aroma of Shaoxing wine was barely perceptible. As such, the dish felt more like a regular steamed dumpling rather than a standout regional speciality.

Youbu Style Egg Cake (Egg & Chicken Pancake) 4.5/5

A highlight of the meal, the Youbu Style Egg Cake: Egg & Chicken Pancake ($11.80) is another rarity in Singapore. This regional delicacy is said to be prepared using a 1,300-year-old technique in which an egg is incorporated directly into the dough during cooking rather than added as a filling. The result is something between a pancake and a flatbread, with crisp, golden edges and a rich, slightly chewy centre. Packed with juicy chicken, fragrant chives, and egg, each bite was immensely satisfying. The interplay of textures and flavours made this dish incredibly addictive and easily one of the standouts on the menu.

Saliva Chicken 3/5

The Saliva Chicken ($8.80), also known as mouthwatering chicken, is a cold appetiser with a bold, spicy profile designed to whet the appetite. However, this rendition felt rather muted. It lacked the punchy, numbing heat and aromatic complexity typically associated with the dish, making it somewhat forgettable.

Minced Pork Noodles 3/5

The Minced Pork Noodles ($8.50) features springy noodles topped with a generous portion of braised minced pork in a dark soy-based sauce. The flavour profile leans towards the savoury-sweet spectrum characteristic of Zhejiang cuisine. Accompaniments such as shredded cucumber, carrot, and peanuts add layers of texture. While comforting, the dish did not quite stand out among the other offerings.

Grandma’s Secret Dish, Chicken & Pork Soup 4.2/5

The Chicken & Pork Soup ($16.80/$29.80) is a hearty claypot dish that focuses on depth of flavour achieved through slow cooking rather than heavy seasoning. Sealed with a sheet of beancurd skin, the dish releases a comforting aroma upon opening. The broth is rich yet clean-tasting, drawing natural sweetness from ingredients such as sweet corn, mushrooms, and red dates. It delivers a nourishing, homely quality that is both soothing and satisfying. Notably, while menu photos and other reviews indicated the presence of cordyceps flowers, these were absent in my serving.

Brown Sugar Glutinous Rice Cake 4.2/5

Rounding off the meal is the Brown Sugar Glutinous Rice Cake ($5.80), a traditional dessert also known as Hong Tang Ci Ba. The glutinous rice is pounded and shaped into batons, then deep-fried to achieve a crisp exterior while retaining a soft, chewy centre. Served with a generous drizzle of brown sugar syrup, the dessert offers deep caramel notes that complement the mild, sticky rice. It is a simple yet satisfying end to the meal, beautifully balancing texture and sweetness.

Overall, Nai Nai Flavour offers a refreshing glimpse into the understated elegance of Hangzhou cuisine, featuring several unique dishes not commonly found in Singapore. While some executions could be refined, the restaurant succeeds in bringing a distinct regional identity to the local dining scene.

Note: This is an invited tasting.


Nai Nai Flavor (椿花奶奶)
I12 Katong
112 East Coast Road
#02-13/14
Singapore 428802
Tel: +65 62220535
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Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Marine Parade MRT station. Take Exit 3. Walk straight to Joo Chiat Road. Turn left onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to the destination. Journey time about 6 minutes [Map]

Hai Tien Lo @ Pan Pacific Singapore - Welcomes the Lunar New Year with Festive Celebrations and Culinary Delights

Executive Chinese Chef Edden Yap and his culinary team at Hai Tien Lo, Pan Pacific Singapore, have crafted a Lunar New Year feast that balances tradition with refinement. Available from 23 January to 3 March 2026, the eight set menus and à la carte specialities are designed to celebrate prosperity, happiness, and good fortune. We had the pleasure of sampling the Joyous Abundance Menu, a carefully curated journey through festive classics elevated with premium ingredients.

Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon 4.5/5

A spectacular start to the meal, the Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon is all about abundance and finesse. Plump whole abalone anchors the platter with prized chew and natural sweetness, complemented by succulent lobster and delicately smoked salmon. Tossed with crisp vegetables, pickled accents, crushed peanuts, and sesame seeds, the tangy-sweet house dressing harmoniously binds the textures and flavours. Luxurious yet approachable, this is prosperity served on a plate.

Double-boiled Dendrobium Chicken Soup 4.5/5

The restorative Double-boiled Dendrobium Chicken Soup, which features free-range chicken, fish maw, whole abalone, dried scallops, and sea whelk, is quietly elegant. Double-boiled with Dendrobium orchid stems, the broth is naturally sweet and crystal clear, infused with subtle herbal freshness and a lingering mineral nuance. It's soothing, refined, and deeply comforting, a perfect interlude before the richer dishes.

Sliced Crispy Barbecued Suckling Pig with Caviar 4.2/5

The Sliced Crispy Barbecued Suckling Pig with Caviar impresses with shatteringly crisp skin and tender meat beneath. Each slice is finished with caviar, introducing a briny pop that cuts through the richness without overpowering it. The balance of textures and flavours is precise, making this an indulgent yet measured dish.

Sliced Beijing Duck and Jelly Fish 4/5

The Sliced Beijing Duck and Jelly Fish brings together two classic Chinese delicacies with distinct personalities. Thinly sliced Beijing duck showcases lacquered skin and gentle smokiness, while jellyfish adds a crisp, cooling contrast. Together, they create a harmonious progression of textures and flavours — composed, refreshing, and engaging.

Steamed Half East Australian Lobster in Chinese Wine Broth 4.5/5

The East Australian Lobster shines in minimalist fashion, steamed to tender perfection. The accompanying Chinese wine broth lends subtle warmth and aromatic depth, enhancing but never overshadowing the lobster's natural sweetness. A lesson in letting premium ingredients speak for themselves.

Braised South African 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce 4.5/5

A ceremonial centrepiece, the Braised South Africian 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce celebrates patience and craftsmanship. The 10-head whole dried abalone is tender yet springy, paired with silky sea cucumber, all cloaked in a glossy, umami-rich abalone sauce. Each bite is indulgent, deeply savoury, and profoundly satisfying — a masterclass in Cantonese braising.

Sauteed Japanese A5 Wagyu Beef with Fresh Mushrooms and Green Vegetables 4.2/5

The A5 Wagyu melts effortlessly, its buttery richness complemented by earthy mushrooms and crisp green vegetables. Minimal seasoning allows the beef's natural sweetness to shine, making this a balanced and composed highlight of the menu.

Stewed Inaniwa Udon with Pan-fried East Spotted Grouper Fish Fillet in Fish Broth 4.2/5

A comforting yet refined course, the Inaniwa Udon absorbs the clean, oceanic sweetness of the clear fish broth. Topped with a lightly pan-fried East Spotted Grouper fillet, the dish achieves a delicate interplay of textures and flavours. It is elegant, soothing, and precise.

Prosperity Nian Gao coated with Peanuts and Shredded Yam 4.2/5

A festive dessert that balances tradition and texture. The tender Nian Gao is coated with crushed peanuts and shredded yam, offering a delightful contrast between chewiness and crunch. Golden and auspicious, it's a playful, celebratory take on a Lunar New Year classic.

Double-boiled Bird's Nest with Peach Gum and Red Dates, in Young Coconut 4.5/5

A luxurious finish, the Double-boiled Bird's Nest with Peach Gum and Red Dates combines bird's nest, peach gum, and red dates, served in refreshing young coconut water. Silky, gelatinous, and delicately sweet, it is light yet indulgent, leaving the palate nourished and satisfied.

Hai Tien Lo's Joyous Abundance Menu is a Lunar New Year feast that respects tradition while elevating it with premium ingredients and precise execution. From the celebratory Yu Sheng to the indulgent abalone centrepiece and refined desserts, each dish is thoughtfully composed, making it a festive dining experience that celebrates both flavour and symbolism.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]

Goodwood Park Hotel's Lunar New Year Line Up For Year of The Horse

Goodwood Park Hotel welcomes the Year of the Horse with a lavish spread of Lunar New Year delicacies, available for walk-in purchase at The Deli, Min Jiang and Min Jiang at Dempsey from 23 January to 3 March 2026. Drawing inspiration from the horse – a symbol of strength, vitality and progress – this year's offerings showcase refined craftsmanship, premium ingredients and flavours that balance tradition with modern finesse.

Blossoming Prosperity 'Lo Hei' 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the Blossoming Prosperity 'Lo Hei' by Master Chef Goh Chee Kong is a refreshing departure from conventional yu sheng. Designed for diners seeking something more contemporary, the yu sheng is artfully shaped like an elegant fan, symbolising prosperity and good fortune. What truly stands out is the generous medley of evenly diced fresh fruits – strawberry, kiwi, blueberry, melon, dragon fruit and apple – lending natural sweetness, tang and vibrancy to every bite. The sauce, crafted from apple juice, ginger flower and sour plum, is well-balanced and uplifting, tying the ingredients together without overpowering them. Textural contrast comes from crunchy fried yams and carrot strips, pine nuts and crisp romaine lettuce. Completing this luxurious creation is a premium trio of abalone, raw salmon and lobster, making this a celebratory and indulgent way to kick-start the Lunar New Year feast.

Min Jiang Five Treasures Appetiser Platter 3.5/5

The Min Jiang Five Treasures Appetiser Platter is priced at $168++ (Dine-In) | $183.10 nett (Takeaway/Delivery) and serves as an elegant prelude to the reunion meal. The platter features a quintet of appetisers: Deep-fried Shrimp with Mango Mayonnaise, Chilled Baby Abalone with Spicy Lime Sauce, Pan-fried Iberico Pork Belly, Shanghainese Smoked Sea Perch Fillet, and Marinated Sea Jelly with Sesame. Each item offers a distinct flavour profile, from creamy and fruity to smoky and savoury. While the platter is refined and visually pleasing, some components stood out more than others, making it a pleasant but not overly memorable starter.

Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the nourishing Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot is one of the highlights of the festive menu. A whole spring chicken is painstakingly deboned for a refined dining experience, then generously stuffed with water chestnuts, Australian abalone, premium fish maw, dried scallop and pork tendon. The addition of dace fish stuffed in a fortune bag adds both symbolism and depth. Double-boiled for over three hours, the resulting broth is rich, collagen-laden and deeply comforting, showcasing time-honoured techniques that shine through in every spoonful. Presented in a rustic claypot, this dish is both visually impressive and immensely satisfying.

Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot 4.5/5

At $398++ (Dine-In) | $433.80 nett (Takeaway/Delivery), this luxurious Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot is a celebration of texture and patience. The boneless pork knuckle is slowly braised for over three hours until fork-tender, absorbing the rich flavours of the braising sauce. A standout component is the lotus root slices, deep-fried and generously stuffed with shrimp and chicken paste. Lightly steamed, they offer a delightful contrast of crunch and savouriness. Served alongside abalone and other auspicious sea treasures, this dish is hearty, indulgent and well-suited for a celebratory reunion meal.

Claypot Reunion Rice 4.5/5

The Claypot Reunion Rice, priced at $150.40 nett (small) | $215.80 nett (large), is a comforting Cantonese staple elevated for the festive season. The fragrant rice is crowned with preserved Chinese pork sausages, liver, waxed duck leg and succulent pork belly. Drizzled and tossed with supreme soy sauce, the rice is aromatic and flavourful, making it a satisfying centrepiece to accompany the richer dishes on the table.

Goodwood Park Hotel's Lunar New Year offerings for 2026 strike a commendable balance between tradition and modern elegance. From the refreshing, fruit-forward yu sheng to the nourishing double-boiled soups and indulgent claypot dishes, the menu caters well to both festive symbolism and gastronomic pleasure. All Lunar New Year specials are available from 23 January to 3 March 2026, with a minimum five-day advance order required for takeaways. The last pre-order date is 27 February 2026. Online pre-orders open from 11 January 2026 via goodwoodparkfestive.oddle.me, with options for self-collection or delivery.

Jiak Bar @ Far East Square - A Day-to-Night Taiwanese Eatery Bringing the Spirit of “Re Chao” to China Street

Tucked away on China Street, Jiak Bar is a charming dual-concept eatery that effortlessly morphs from a casual Taiwanese lunch spot by day into a vibey izakaya-style bar by night. Inspired by Taiwan's beloved "Re Chao" culture – where small, wok-fried dishes are served at bustling local joints – Jiak Bar introduces Singapore to its take on "Xiao Chao," with comforting street-style plates and a solid lineup of cocktails and Taiwan beers perfect for winding down.

Braised Pig's Ears 3.5/5

We started with a few small bites to warm up the palate. The Braised Pig's Ears ($5.80) offered that signature crunch from the marinated and tender cartilage, a classic Taiwanese snack done well.

Golden Kimchi 4/5

Unlike its spicier Korean cousin, the Golden Kimchi ($5.80) has a refreshing balance of sweet and tangy flavours that nicely whet the appetite.

Mala Soft Bone 3/5

Another crunchy option was the Mala Soft Bone ($6.80), mildly spicy with an addictive, numbing hint of mala, offering a textural contrast from the soft cartilage.

Oyster Popcorn 3.5/5

The Oyster Popcorn ($9.80) came golden and crispy on the outside, hiding juicy, briny oysters within. Accompanied by keropok and crispy basil, it was a playful and aromatic dish, though it could use just a touch more seasoning.

Taiwanese Stir-fried Pork 4/5

One of the more comforting dishes on the menu is the Taiwanese Stir-fried Pork ($9.80), which felt like something straight out of a home kitchen. Pork belly, tofu, and greens come together in a familiar stir-fry, with a touch of heat from red chillies rounding out the dish.

Three Cup Century Egg 3.8/5

The Three Cup Century Egg ($7.80) was a standout for those who love century eggs. Deep-fried for a crispy edge, then cooked in the classic Taiwanese "three cup" style — soy sauce, sesame oil, and rice wine — this dish also featured basil and peanuts for added texture and aroma.

Naked Pepper Chicken Soup 4/5

A personal favourite was the Naked Pepper Chicken Soup ($12.80), a unique offering in the Taiwanese repertoire. The addition of clams gave the broth an oceanic sweetness, while green peppercorns added a vibrant, peppery zing. It was comforting yet bold in flavour.

Claypot Mala Tofu Stew 2.8/5

Not every dish was a hit, though. The Claypot Mala Tofu Stew ($12.80) was a miss for me. While inspired by Taiwan's classic duck blood mala stew, the tofu substitute here didn't quite capture the essence. It lacked both the expected heat and the numbing intensity of real mala.

Hsinchu Fried Vermicelli Meal 4/5

For something more filling, the Hsinchu Fried Vermicelli Meal ($7.80) was satisfying and hearty. Springy, chewy rice vermicelli came paired with a fried egg and wu xiang, making this an affordable and complete one-dish meal

Crispy Chicken Braised Meat Rice 4.2/5

Another crowd-pleaser was the Crispy Chicken Braised Meat Rice ($10.80), which arrived as a generously loaded bowl. The braised pork had the right fat-to-meat ratio for richness, paired with a whole slab of crispy chicken cutlet, braised egg, pickled cucumber, and stewed cabbage. This dish really delivered on flavour and satisfaction.

Whether you're swinging by for a comforting Taiwanese lunch or settling in for a night of drinks and nibbles, Jiak Bar manages to channel the spirit of a true Taiwanese "Re Chao" joint with a contemporary twist. While not every dish was a knockout, the playful flavours, casual vibes, and thoughtful touches throughout the menu make this a spot worth checking out — especially if you're craving a taste of Taiwan in the heart of Singapore.

Note: This is an invited tasting.


Jiak Bar
Far East Square
22 China Street
#01-01
Singapore 049564
Tel: +65 9733 9157
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Nearest MRT:

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 830pm
Fri-Sun: 11am - 9pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street to China Street. Turn right onto China Street. Walk to destination. Journey time about 5 minutes. [Map]

Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头) @ Sultan Gate - Enticing Lunar New Year Menu Alongside Its Signature Curry Fish Head

After nearly a decade since my first visit to Yu Cun Curry Fish Head's (渔村砂煲咖喱鱼头) inaugural outlet at Upper Paya Lebar in 2015, I decided to explore its second outlet at Sultan Gate. With Chinese New Year just around the corner, Yu Cun has rolled out an enticing festive menu alongside its signature dishes that continue to attract fans. Here's a detailed look at my dining experience.

Yu Cun Prosperity Yu Sheng 3/5

No Chinese New Year celebration is complete without tossing Yu Sheng for abundance and prosperity. Yu Cun's Prosperity Yu Sheng ($55++) is a vibrant dish, but compared to other Yu Sheng offerings in the market, it lacked a wow factor in terms of taste and textural interplay. While the flavours are enjoyable, I found them more ordinary than memorable.

Braised Chicken Soup with Creamy Red Lotus 4.2/5

The Braised Chicken Soup with Creamy Red Lotus ($78++) is a comforting, hearty dish packed with rich flavours, perfect for rainy, chilly weather. The broth, brimming with chicken, red lotus, and white fungus, showcases depth and warmth, making it a standout in their menu.

Prosperity Eight Treasure Duck 4.5/5

The Prosperity Eight Treasure Duck ($98++) is a delightful surprise and an absolute highlight of the meal. The tender, well-braised duck is stuffed with fragrant glutinous rice, creating a perfect harmony of textures and flavours. This dish exudes festive indulgence and is a must-try for anyone looking for something special on the menu.

Pen Cai 4.2/5

The Pen Cai ($298++) is a decadent celebration pot filled with premium ingredients such as 10-head abalone, prawns, fish maw, dried scallops, sea cucumber, roasted meats, and vegetables like cabbage and broccoli. The generous portions and luxurious ingredients make it a festive centrepiece. As an added bonus, you can enjoy a 15% discount on the Pen Cai with any purchase of Yu Cun's CNY package.

Steamed Red Grouper in Golden Broth 3.8/5

Fish is an auspicious symbol of abundance during Chinese New Year, and Yu Cun's Steamed Red Grouper in Golden Broth ($118++) is well-executed. The delicate grouper fillets, sandwiched with ham and carrot, are tender and flavorful. While the ham adds richness, the overall dish is satisfying but not groundbreaking.

Bonito Flake Pork Ribs 4/5

The Bonito Flake Pork Ribs ($78++) are fork-tender and marinated in a luscious, sweet sauce. While the addition of bonito flakes adds visual appeal, they don't significantly elevate the flavour profile. That said, the ribs themselves are delicious and worth trying.

Lobster Combinations 3.8/5

The Lobster Combinations ($218++) offers lobster cooked in two styles. The first is deep-fried lobster meat in a sweet orange sauce, while the second is paired with a tangy, spicy Thai-style salad. While the contrasting flavours are enjoyable, the dish felt slightly predictable and lacked the wow factor compared to other seafood options on the menu.

Claypot Curry Fish Head 4.8/5

The star of the show is undoubtedly Yu Cun's Claypot Curry Fish Head. Revisiting this signature dish after almost a decade, I was pleasantly surprised by the improvement in flavour. The curry is now richer, creamier, and more lemak than I remembered. The dish is loaded with fresh vegetables like long beans, lady's fingers, and tau kee, making it a hearty and satisfying offering. It's clear that Yu Cun has refined its recipe over the years, and this dish alone is worth the visit.

Yu Cun Curry Fish Head continues to be a go-to spot for hearty, comforting Chinese cuisine, especially during the festive season. While some dishes on the CNY menu could use a touch more creativity, signature items like the Claypot Curry Fish Head and Prosperity Eight Treasure Duck shine brightly. Whether planning a celebratory feast with family or revisiting old favourites, Yu Cun's offerings will surely make your meal memorable.

Note: This is an invited tasting.


Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头)
29/31 Sultan Gate
Singapore 198477
Tel: +65 6038 0391
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 9pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to the end. Walk along Beach Road towards Sultan Gate road. Turn right onto Sultan Gate road. Walk to destination. Journey time about 6 minutes. [Map]