Broth & Beyond Hot Pot @ Chijmes - Yunnan Ecological Hotpot Concept, Available Till 2.30am Daily

Joining the vibrant dining scene at CHIJMES is Broth & Beyond Hot Pot, a Yunnan-inspired individual hotpot concept that remains open daily until 230am.

The restaurant takes pride in offering MSG and preservative-free broths and ingredients at wallet-friendly prices.

Broth & Beyond Hot Pot 4/5

We opted for the Black Truffle & Eight-Mushroom Broth and the Golden Fungus Chicken Broth. Both are brewed in-house using natural ingredients, including produce flown in from Yunnan. Diners can also choose from five other exciting broths, such as 100% Pure Coconut Chicken, Spicy Broth, and Vegetarian Tom Yum, all created under the direction of their head chef.

The Black Truffle & Eight-Mushroom Broth offered earthy depth with a subtle umami lift from the black truffle, all made from a base of Yunnan mushrooms and chicken fat.

Meanwhile, the Golden Fungus Chicken Broth was creamy and nourishing. The individual hotpots are perfect for accommodating personal preferences.

Market Table

A standout feature is the Market Table, available for just $4.99 per diner, which grants access to a rotating selection of condiments, appetisers, fruits, and desserts. During our visit, the appetisers included house-made kimchi and mala king oyster mushrooms, reminiscent of another well-loved hot pot chain.

Yunnan Delicacy Mushroom Platter

We couldn't leave without trying their signature Yunnan Delicacy Mushroom Platter ($28.99), featuring lesser-seen varieties such as golden fungus, wine cap mushrooms, and chanterelles.

Seafood Platter

For seafood enthusiasts, the Seafood Platter ($43.99) had a mix of tiger prawns, scallops, abalone, mussels, and grouper slices. While pricey, we thoroughly appreciated the freshness and sweetness of the seafood in each item.

Jasmine Flower Shrimp Paté

The handcrafted Jasmine Flower Shrimp Paté ($18.99) was a highlight for us. Unlike the usual prawn paste, this had a delicate floral note infused within. The cooked shrimp paste was nicely springy with a bite.

Tri-Coloured Hand Crafted La Mian

For carbs, the Tri-Coloured Hand Crafted La Mian ($8.99), which had a chewy texture, was served in a portion sufficient for two to three people.

Fragrant Fermented Beancurd Chicken Wings 4/5

For sides, we tried out the Fragrant Fermented Beancurd Chicken Wings ($13.99), which were marinated in Yunnan spices and fermented Beancurd. They were enjoyable on their own, though they also came with tartar sauce for an optional twist.

To end the meal, we returned to the Market Table for dessert, where we could choose from sticks of candied hawthorn or create our own DIY Ice Jelly bowl. Toppings ranged from red bean and osmanthus jelly to taro balls and adorably shaped marshmallows.

If you're looking to try Broth & Beyond, consider their lunch set menu, the Flavour Discovery Set. Starting from $29.90 and available daily from 1130am to 5pm, each set includes a broth of your choice, meat, vegetables, noodles or rice, plus access to the Market Table.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Broth & Beyond
CHIJMES
30 Victoria Street
#B1-02
Singapore 187996
Tel: +65 8220 7993
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
11.30am to 2.30am Daily

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Xita Lao Tai Tai (西塔老太太) @ Bugis+ - China's Number 1 BBQ Chain with unique Korean-influenced Clay Stove Barbecue Debuts First Southeast Asia Outpost

Fresh from the accolades of being crowned China’s Number 1 BBQ chain by the 2025 China Restaurant Industry Awards, Xita Lao Tai Tai (西塔老太太) makes its much-anticipated entry into Southeast Asia, right in the heart of Bugis+. With over 600 outlets across China and a reputation for snaking queues in cities like Beijing, Hangzhou, and Shanghai, this cult-favourite Korean-style charcoal BBQ brand finally brings its fiery charm to Singapore.

What sets Xita Lao Tai Tai apart is its traditional clay stove charcoal grill, a nod to its origins in the Xita district. The clay stove retains higher heat than conventional grills and imparts a deep, smoky aroma to the meats, an essence born out of heritage and innovation.

At Xita Lao Tai Tai, beef is unquestionably the star of the show. With an astonishing variety of over 20 cuts to choose from, the menu is a carnivore's dream. Each cut is meticulously curated. Some are left in their natural form to let the pure beefy flavours shine, while others are infused with house-made marinades crafted from a repertoire of 28 secret blends for an added punch of flavour.

We began with the Xita Speciality Sliced Beef Chuck ($30.90 for 130g), a tender and juicy cut with just the right amount of fat to absorb the smoky kiss of the charcoal grill. The Flagship Feather Blade Steak ($36.90) offered a meatier bite, with rich marbling that turned buttery on the tongue once seared. Equally indulgent was the Marbled Beef Short Rib ($44.90 for 120g), where the luscious fat rendered beautifully over the clay stove, enhancing the cut's natural umami. Meanwhile, the Xita Fatty Beef Short Plate ($27.90 for 130g) was thinly sliced and ideal for quick grilling, delivering bold beefy notes with every bite.

Among the most memorable was the Pineapple Glazed Beef Rib Finger ($34.90 for 150g), marinated to tender perfection with pineapple juice that gave the meat a subtle sweetness and balanced acidity. The Special Marinated Beef Rib Finger ($32.90 for 140g) was another standout, deeply soaked in the founder's signature Korean-style marinade, which is sweet, savoury, and utterly addictive.

Whether you're a fan of natural beef flavours or crave bold, marinated cuts, Xita's beef selection offers something to satisfy every palate. It is elevated by the rich, smoky magic of the traditional clay stove grill.

Non-beef eaters are not left out. Three pork options are available: Thick Cut Pork Belly ($28.90), Special Marinated Pork Collar ($35.90), and Special Marinated Pork Fillet ($30.90), each offering a luscious bite and satisfying grill char. The Secret Marinated Chicken Chop adds even more variety, ensuring something for everyone.

Spicy Bulgogi Mid Joint Chicken Wings

A variety of cooked dishes and sides, including free-flow banchan (小菜) like kimchi, tofu skin, pumpkin porridge, and more, complement the grilled meats.

Sweet and Spicy Chicken Feet

Grandma Seafood Pancake

We particularly enjoyed the Spicy Bulgogi Mid Joint Chicken Wings ($14.90 for 5 pcs), which were succulent with a smoky, sweet heat, and the Sweet and Spicy Chicken Feet ($12.90 for 4 pcs), which offered a satisfying chew and kick. The Grandma Seafood Pancake ($16.90) was crispy on the outside, fluffy inside, and generously studded with seafood morsels.

Cold Buckwheat Noodles

The Cold Buckwheat Noodles ($16.90) are a must-try for something more filling. Served in an icy, tangy broth, the chewy noodles refreshed our palate and contrasted with the bold grilled meats.

Strawberry Ice Burst 

To cool things off, we ended the meal with the Strawberry Ice Burst ($9.90). It was a refreshing mound of fruity shaved ice, crowned with fresh strawberries. It was light, revitalising, and perfect for combating the grill's heat and Singapore's weather.

Xita Lao Tai Tai brings an immersive and hearty barbecue experience to the Singapore food scene. Its signature clay stove, high-quality meats, extensive marinades, and vibrant sides make it a smoky, flavour-packed adventure worth braving the queue for.

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]

Atic @ Citadines Connect City Centre Singapore - The Rooftop Restaurant Reopens with a New Contemporary Southeast Asian Cuisine

The rooftop restaurant at Citadines Connect City Centre Singapore has recently reopened as Atic, offering a menu of contemporary Southeast Asian cuisine. Helmed by Chef Newein Dolph Toolseram, whose multicultural roots span Burmese, Chinese, Dutch, Thai, and Peranakan-Hokkien heritage, Atic presents a vibrant reflection of the region's rich culinary traditions — reimagined with modernity and Chef Newein's distinctive personal touch.

Peperoncino Egg Noodles with seared Barramundi 3.8/5

As a start, Atic opens exclusively for weekday lunch, offering a well-priced menu featuring sharing sides and customisable lunch sets. The set allows diners to mix and match a base with their preferred protein, creating a satisfying and personalised experience. There are four base options to choose from. The Peperoncino Egg Noodles were pleasing with a springy texture, and the flavour profile was reminiscent of local soy sauce wanton noodles — savoury and comforting.

Roti John with Ribeye 3/5

Nasi Kuning with Signature Pork Chop Bakar 4/5

The Roti John, which uses Hainanese buns layered with a spiced omelette, had a lovely, sweet, bready aroma. However, the buns leaned too soft and doughy for my liking, lacking the airy, light texture one might expect. On the other hand, the Turmeric Basmati Rice, or Nasi Kuning, stood out with its fluffiness and aromatic spices, making it my preferred base for its well-balanced and comforting qualities. For something lighter, there's also the option of a mesclun salad.

Brick Chicken 4.5/5

The Brick Chicken was a clear winner among the proteins — delightfully crispy skin enveloping tender, succulent meat. The Signature Pork Chop Bakar fared equally well. Inspired by Chef Newein's hometown, the pork is marinated in spices and grilled using traditional Malay-style techniques, resulting in flavours that evoke the smoky taste of satay. The Ribeye was simply seasoned and grilled to the right doneness, allowing its natural beefy flavour to take centre stage.

Fried Oyster Mushrooms 3.8/5

While I found the Fried Oyster Mushrooms an interesting protein option, their deep-fried nature and addictive crunch made them feel more like a side dish than a main dish.

Rojak 4.5/5

On the side menu, the Rojak ($13.90) was a refreshing and vibrant take on the traditional dish. Pomelo, cubed cucumber, pineapple, and turnip were tossed in a citrusy shrimp paste, paired with mesclun leaves and mixed herbs, and finished with croutons in place of the usual you tiao for the textural crunch.

Chicken Wings 4/5

Spiced Calamari 2/5

The Chicken Wings ($13.90) were their rendition of shrimp paste chicken, featuring juicy and tender meat beneath a thin, crisp, umami-packed crust, complemented by their housemade sambal. The Spiced Calamari ($13.90) came with a delicious roasted masala crust, but the calamari rings were somewhat bland, falling short in flavour.

Grilled Hispi Cabbage 4/5

The Grilled Hispi Cabbage ($11.90) was deeply savoury, enriched by a bonito emulsion and shio kombu, though I found myself wishing for a hint of citrus to lift and balance the umami.

Lunch set menu starts from $17.90+, available Monday to Friday, 12:00 PM to 2:30 PM.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Atic
Citadines Connect City Centre Singapore
182 Clemenceau Ave
Singapore 239923
Tel: +65 8087 1182
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm
(Closed on Sat-Sun)

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Walk to Penang Road. Cross the road. Turn right and walk to Penang Lane. Turn left onto the Penang Lane. Walk to destination. Journey time about 5 minutes. [Map]

Meh'r by Inderpal @ South Bridge Road - MasterChef Singapore 2023 Winner Inderpal Singh’s Playful Take on Southeast Asian Street Food

Tucked away behind a discreet back alley along South Bridge Road, Meh'r marks the exciting debut restaurant of MasterChef Singapore 2023 winner Inderpal Singh. As the country's first and only Indian MasterChef, Chef Inderpal brings his culinary flair to the forefront with bold, creative renditions of Southeast Asian street food. The restaurant's current spotlight is the limited-time KTM Express Menu, a culinary journey through Malaysia and Thailand, available from 1 April to 30 June 2025.

Pani Puri 3.8/5

We began the experience with a playful take on an amuse bouche – Pani Puri. Unlike the traditional savoury version, this one was filled with white dragon fruit, watermelon, and honeydew, with flavour contrasts brought in by basil, curry leaves, and banana yoghurt. One pop delivers a refreshing explosion of sweet and herbaceous notes – a surprising and lively start to the meal.

Bak Bak Wings II 4.2/5

The Bak Bak Wings II ($26) from the small plates menu stood out as a clever reinterpretation of Hainanese Chicken Rice. Deboned chicken mid-wings were stuffed with chicken rice, while lollipop drumlet was glazed with a sticky-sweet char siew sauce. The dish came complete with a side of banana chilli and chicken consommé for a full chicken rice experience. Surprisingly, if we hadn't known the chef's background, we might have guessed this was a dish from a Chinese kitchen – that's how refined the interpretation was.

Thosai Matti 4.2/5

The Thosai Matti ($28) took another familiar favourite — thosai — and gave it a bold, modern makeover. Beetroot-infused thosai was wrapped around a masala sardine pâté and topped with a charred French sardine. Traditional accompaniments like sambar, orange rind chutney, and coconut espuma tied the dish together, enhancing both flavour and nostalgia in every bite.

Scallop Ceviche 3.8/5

For something bright and refreshing, we had the Scallop Ceviche ($34), where the sweetness of fresh scallop was uplifted with a zesty cure of orange, lemon, and chilli padi. A tom kha reduction, Thai mango, basil, ikura, and beetroot further added layers of tang and umami.

Lamb Biryani 5/5

The showstopper of the night was undoubtedly the Lamb Biryani ($48). Served in a generous portion, the cranberry and pistachio-laced rice was light and aromatic, while the tandoori lamb rack was juicy, tender, and packed with spice. Paired with an eggplant pachidi and burnt cucumber raita, the dish delivered a robust symphony of flavours and textures. It's a dish you'll remember long after the last bite.

Roti Canai 4.5/5

We were wowed by the Roti Canai ($18) for dessert, which masterfully reimagined the beloved Malaysian staple into a sweet treat. The shredded roti was tossed in sweet rasam powder and curry caramel, topped with a plum brûlée, and served with a side of spicy tapioca chips. It was quirky, bold, and immensely satisfying.

Beyond the food, Meh'r also boasts a rooftop bar with stunning city skyline views. Whether you're dining in the main hall or enjoying drinks upstairs, the atmosphere feels equal parts sophisticated and relaxed – a fitting reflection of Chef Inderpal's culinary ethos.

Meh'r isn't just a restaurant; it's a love letter to street food, artfully reimagined through the lens of a MasterChef. If you're in the mood for bold flavours, inventive twists, and a dash of nostalgia, this is one culinary journey you won't want to miss.

Note: This is an invited tasting.


Meh'r by Inderpal
42 South Bridge Road
#05-01
Singapore 058676
Tel: +65 8839 5637
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Nearest: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 11am - 230pm, 530pm - 1030pm
Sun: 11am - 4pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Walk down Carpenter Street, Walk to destination. Journey time about 5 minutes. [Map]