Tembusu @ Singapore Botanic Garden - Borderless Straits Flavours in the Ginger Garden

Nestled in the lush greenery of the Singapore Botanic Gardens’ Ginger Garden, Tembusu is the latest dining destination by Fleursophy Group, bringing a contemporary take on Singapore and Southeast Asia’s familiar flavours to an elegant, tropical setting.

Named after Singapore’s iconic heritage tree, Tembusu is an air-conditioned sanctuary where diners can escape the heat while staying connected to the surrounding gardens. The space embraces what the restaurant calls “Straits Maximalism”, with rich colours, intricate details and a sense of tropical opulence that complements its location. It is also a pet-friendly indoor concept, making it a welcoming spot for diners looking for a more relaxed dining experience with their furry companions.

Stuffed Chicken Wings 4.2/5

We started with the Stuffed Chicken Wings ($18), served as a set of three. Each chicken wing is meticulously deboned, then generously packed with a rich, savoury fresh prawn paste farce. The preparation sets it apart from the more familiar har cheong gai, where prawn paste chicken is typically battered and deep-fried. Here, the wings are grilled instead, allowing the chicken skin to pick up a lovely smoky char while keeping the meat juicy and succulent. The chicken’s natural sweetness comes through alongside the savoury, bouncy prawn filling, creating a combination that is both familiar and distinctly different. It is served with a vibrant housemade Hainanese-style chilli sauce, bringing a bright, spicy and tangy kick that cuts through the richness of the prawn farce. A well-executed starter that gives a local favourite a more refined treatment.

Signature Otak Otak Slider 4.2/5

The Signature Otak Otak Slider ($18) is another clever take on a familiar Southeast Asian street food favourite. The bite-sized sliders feature a housemade seafood patty made with batang fish and tiger prawns, rather than relying solely on the usual fish paste. The combination gives the otak-otak a meatier texture, with the juicy tiger prawns adding extra sweetness and bite. The seafood patty carries the characteristic smoky and aromatic spice profile of otak-otak and is tucked into a beautifully toasted brioche bun. A fragrant kaffir lime aioli adds a creamy, citrusy note that balances the spices while lifting each bite. The contrast between the rich, spiced seafood patty, buttery brioche and bright kaffir lime aioli makes this an easy-to-eat yet thoughtfully constructed starter.

Kopi C Hot / Kopi C Cold 4/5

To go with our brunch, we also had the traditional Kopi C, available hot for $5.90 or cold for $6.90. The coffee beans are sourced from the Gia Lai Highlands in Vietnam and roasted in Singapore by Generation Coffee Roasters. It offers a familiar local coffee experience while fitting comfortably into Tembusu’s modern interpretation of Singaporean flavours.

Singapore Chilli Crab Pasta 4/5

The Singapore Chilli Crab Pasta ($27) brings one of Singapore’s most iconic dishes into a pasta format, combining al dente rigatoni with soft-shell crab, blue swimmer crab and a sous vide egg. The rigatoni is thoroughly coated in a thick, rich housemade chilli crab sauce, with the slow-cooked sauce delivering the familiar sweet, savoury and spicy characteristics of Singapore-style chilli crab. The sauce has enough intensity to cling to the pasta without overwhelming it. A whole, crispy, deep-fried soft-shell crab sits on top, adding a satisfying crunch and a generous seafood element. The sous vide egg adds another layer of richness, with the silky yolk blending into the chilli crab sauce to create an even more luxurious finish. This playful interpretation should appeal to those who enjoy seeing familiar Singaporean flavours translated into contemporary dishes.

Andaman Prawn Risotto 4.2/5

The Andaman Prawn Risotto ($32) takes a decidedly more indulgent approach, with creamy risotto cooked in an intensely flavoured lobster bisque and topped with plump Andaman sea prawns and crispy sakura ebi. The rice absorbs the lobster bisque during cooking, resulting in grains packed with deep, velvety seafood flavour. Natural shellfish sweetness runs through the dish, giving it a luxurious, comforting quality. Crunchy sweet corn kernels are incorporated into the risotto, adding little pops of sweetness and texture that cut through the bisque’s richness. On top, the Andaman prawns are plump and well-cooked, while the scattering of crispy sakura ebi adds another layer of savoury seafood flavour and crunch. Among the mains, this was one of the more memorable dishes for us, particularly for its depth of seafood flavour and contrasting textures.

Signature Grand Dessert Bowl 3.5/5

For dessert, the Signature Grand Dessert Bowl ($13.90) is Tembusu’s take on the traditional Chinese Tong Sui. The eight-treasure fresh milk dessert soup comes loaded with herbal jelly, red bean, peach gum, lotus seeds, taro balls, osmanthus and water chestnut, bringing together a variety of textures and flavours in one bowl. The housemade taro balls have a pleasant chewiness, while the peach gum contributes its naturally gelatinous texture. Soft red beans provide an earthy sweetness, complemented by the floral fragrance of osmanthus and the subtle crunch of water chestnut. This comforting dessert offers plenty of ingredients to explore, with a lighter, more traditional finish after the richer mains.

Pink Guava Snow Ice 3.5/5

The Pink Guava Snow Ice ($12.90) offers a more refreshing finish with its fine, fluffy and almost cloud-like snow ice. Unlike conventional crushed ice, the ice is infused with pink guava flavour, creating a smoother texture that melts almost instantly on the tongue. The guava delivers a pleasant fruity sweetness balanced by a mild tartness, keeping the dessert refreshing rather than overly sugary. The natural acidity works particularly well as a palate cleanser after the richer seafood dishes, making this a good option for those looking for something light and fruity to finish.

Tembusu brings together Singapore’s familiar flavours with a contemporary approach, presenting Malay, Peranakan, Chinese and wider Southeast Asian influences in a setting that feels very much at home within the Singapore Botanic Gardens. Beyond the food, the lush Ginger Garden surroundings and air-conditioned, pet-friendly interior give Tembusu an appealing point of difference. It is a destination where the tropical setting, heritage-inspired flavours and contemporary dining experience come together naturally.


Tembusu
Ginger Garden
Singapore Botanic Gardens
1 Cluny Road
Singapore 259569
Tel: +65 8988 6658
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Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 8am - 9pm

Direction:
1) Alight at Napier MRT Station. Take Exit 1. Walk to Cluny Road. Cross the road and walk to Singapore Botanic Gardens. Walk to the destination. Journey time is about 8 minutes. [Map]

Tanyu (探鱼烤鱼) @ 313 Somerset - 50% OFF Their 5 Signature Skewers with Any Order of Grilled Fish.

TANYU (探鱼烤鱼) is one of the first names that comes to mind when it comes to grilled fish. Now, exclusive to its flagship outlet at 313@somerset, diners can also look forward to a new BBQ Skewer live station offering more than 40 varieties of skewers.

Grilled Fish with Fresh Green Pepper 4/5

We started with the classic Grilled Fish with Fresh Green Pepper, available in four fish options – Limbo Fish, Limbo Fish Fillet, Sea Bass, and Qingjiang Fish. Unlike our previous visit, the restaurant now offers a smaller portion from $28.90, making it more suitable for 1 to 2 diners.

The fish was as smooth and tender as we remembered. While we wished it came with more ingredients and a slightly less salty broth, the dish was still appetising with a bold, peppery heat.

A range of sides is available too, including the TANYU Black Beancurd ($4.50) and Golden Combination ($7.40 for Small, $14.80 for Large), a mix of enoki mushrooms, potato, lotus root and luncheon meat.

Pig Blood Curd 4/5

An exciting new addition to the menu is the Pig Blood Curd ($6 for 4 Pieces). Smooth and silky, it soaked up the flavourful broth perfectly.

BBQ Skewer Series 4/5

The new BBQ Skewer selection is extensive, with categories including Chinese-style, Black Pepper, Pepper, Teriyaki, Flavoured and even Foil-grilled.

The Teriyaki Black Pork Belly with Asparagus ($2.20) and Teriyaki Black Pork Belly with Enoki Mushrooms ($1.80) both featured tender pork belly glazed in a savoury-sweet teriyaki sauce, well-balanced and tasty.

Surprisingly, our favourite was the Pineapple with Caramel ($1.80). We didn’t expect to enjoy it as much as we did, with its lightly caramelised exterior giving way to a juicy, sweet centre. Other skewers to look out for include the Mentaiko Zucchini ($2.80), Charred Chilli Grilled Eel ($5.80 for 3 Pieces), and Foil-grilled King Oyster Mushrooms ($8), among many others.

For a limited time only, enjoy 50% off their 5 Signature Skewers (U.P $17.50) with any order of grilled fish, available across all their outlets.

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


Tanyu (探鱼烤鱼)
313@Somerset
313 Orchard Road
B3-30/31/32
Singapore 238895
Tel: +65 65098887
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Torikizoku @ Vivocity - Japan's #1 Yakitori Chian Opens Its Biggest-Ever Outlet in Singapore

Japan’s popular yakitori chain Torikizoku has officially made its Singapore debut at VivoCity, opening its largest outlet worldwide on 29 May 2026. Spanning an impressive 174 seats across both indoor and al fresco dining areas overlooking the promenade, the space is designed to deliver a lively yet relaxed izakaya experience.

Built on its philosophy of offering quality Japanese fare at accessible prices, Torikizoku keeps things refreshingly simple. All food and non-alcoholic beverages are priced at $3.90++, while kids’ meals and alcoholic drinks are priced at $9.90++. The menu features a mix of grilled skewers, comforting sides, and casual bites, making it an easy spot for gatherings with friends or family.

Chicken Nanban 3.8/5

Starting with the Chicken Nanban ($3.90++), this classic Japanese favourite of karaage paired with tartar sauce delivered a satisfying balance of textures. The chicken was crispy on the outside while remaining tender and juicy within. The creamy tartar sauce helped to cut through the richness, adding a tangy contrast that lifted the overall flavour profile.

Potato Salad 4/5

The Potato Salad ($3.90++) was a pleasant surprise. Creamy yet not overly heavy, it featured chunks of potato that added a more rustic texture. The addition of bonito flakes added a subtle umami note, elevating what would otherwise be a simple side dish.

Grilled Fluffy Grated Yam 3/5

One of the more unique items on the menu is the Grilled Fluffy Grated Yam ($3.90++). Light and airy with a soft, almost soufflé-like texture, it carried a delicate savoury flavour. While it is meant to complement the skewers as a comforting side, its texture and flavour profile may not appeal to everyone and can be an acquired taste.

Chicken Liver 3/5, Stuffed Bell Pepper Ponzi 3/5, Signature Kizokuyaki Thigh & Leek 3.5/5

Yakitori remains the highlight here, with each plate comprising two skewers priced at $3.90++. Among the selections, the Chicken Liver and Stuffed Bell Pepper with Ponzu were decent, though not particularly outstanding. The liver had a slightly grainy texture, while the stuffed pepper offered a refreshing tang from the ponzu but lacked a stronger flavour punch.

Chicken Liver 3/5, Stuffed Bell Pepper Ponzi 3/5, Signature Kizokuyaki Thigh & Leek 3.5/5

The standout was the Signature Kizokuyaki Thigh & Leek (Sauce), part of the brand’s signature jumbo skewer range. Glazed in Torikizoku’s iconic tare sauce — a recipe refined over more than 40 years — the chicken thigh was juicy and flavourful, with a good balance of sweetness and savouriness. The leek added a mild sweetness without overpowering the meat. Notably, the Kizokuyaki skewers are larger than typical yakitori skewers, making them feel more substantial and better value for money.

Wings 3.8/5

Moving on to the Wings ($3.90++), these were grilled with the bone in, which helped retain moisture and enhance flavour. The meat was tender and juicy, with a lightly crisp exterior. While slightly greasy, it delivered the kind of satisfying richness that makes grilled wings so enjoyable.

Chicken Kamameshi 3.5/5

For something more filling, the Chicken Kamameshi ($3.90++) is a comforting option. Served in a traditional pot and cooked fresh at the table, the dish combines rice, chicken, and vegetables into a hearty one-pot meal. The rice absorbs the flavours of the ingredients as it cooks, resulting in a fragrant and savoury dish. Do note that it requires about 30 minutes of cooking time, so it is best to order this early.

Overall, Torikizoku brings a casual and approachable izakaya concept to Singapore. While the food may not be the most refined or top-tier, the consistent pricing and generous portions make it incredibly accessible. At $3.90++ per dish, it offers a fuss-free dining option where you can sample a variety of items without worrying about the bill. In short, Torikizoku may not serve the best yakitori in town. Still, it delivers solid flavours, a lively atmosphere, and unbeatable value — making it a place you’ll return to for easy, wallet-friendly Japanese dining.

Note: This is an invited tasting.


Torikizoku
Vivocity
1 HarbourFront Walk
#01-104, 105
Singapore 098585
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to the destination. Journey time is about 3 minutes. [Map]

Winestone @ Mercure Singapore on Stevens - Exploring The Longest Meating Ever Experience

Located within Mercure Singapore on Stevens, Winestone has recently refreshed its menu, doubling both variety and indulgence. Aimed at communal dining, its latest offering, “The Longest Meating Ever” ($88 for 2 pax, $118 for 3–4 pax), promises an expansive platter designed for sharing — a feast where hearty flavours meet convivial dining.

The centrepiece platter arrives generously loaded with an eclectic mix of dishes: Duck Rillette, Thai Beef Noodle Salad, Crispy Pork Belly, Gochujang Wings, Hamburger Steak with Sunny-Side-Up Egg, Mac & Cheese, Sauteed Mushrooms, Glazed Vegetables, and Caesar Salad, accompanied by smoky BBQ sauce, red wine jus, and béarnaise. It’s an ambitious spread that leans into variety, though the execution across the dishes is somewhat uneven.

Caesar Salad 4/5

A straightforward yet satisfying start, the Caesar Salad delivers on freshness and texture. Crisp greens, crunchy croutons, and savoury bacon bits come together in a well-balanced dressing that effectively whets the appetite.

Duck Rillette 2.8/5

The Duck Rillette fell short of expectations. While creamy and rich, it lacked the fibrous texture and depth that come from more pronounced strands of duck meat. The absence of bread at the time of serving was also puzzling and required a request to complete the dish.

Gochujang Wings 3.8/5

One of the more enjoyable items on the platter, the Gochujang Wings boast a crispy exterior coated in a bold, slightly sweet-spicy glaze. Beneath the crust, the meat remains tender and juicy, making this a crowd-pleasing bite.

Crispy Pork Belly 3/5

The Crispy Pork Belly was rather underwhelming. Despite a promising cut, the execution felt overly simplistic, lacking the depth or finesse to elevate the dish beyond a basic deep-fried preparation.

Hamburger Steak with Sunny-Side-Up Egg 3/5

The Hamburger Steak similarly missed the mark. While hearty in portion, it lacked the juiciness and flavour complexity expected of a well-executed version. Compared to stronger renditions elsewhere, this felt rather pedestrian and did little to anchor the platter as a meat-centric highlight.

Sauteed Mushroom 4/5

A pleasant surprise, the Sauteed Mushrooms carried a rich buttery aroma with earthy undertones. Juicy and well-cooked, they complemented the heavier items on the platter nicely.

Mac & Cheese 4/5

Comforting and indulgent, the Mac & Cheese delivered a creamy, cheesy richness that made it one of the meal’s more satisfying components.

Thai Beef Noodle Salad 3.5/5

The Thai Beef Noodle Salad introduced a refreshing contrast with its tangy-sweet dressing and silky vermicelli. However, its distinct Thai flavour profile felt somewhat out of place within the otherwise Western-leaning platter, creating a slight disconnect in the overall composition.

“The Longest Meating Ever” is an ambitious concept that succeeds in variety and portion size, making it ideal for sharing and social dining. However, for a platter centred on meat, the quality and execution of key proteins — particularly the beef and pork — fall short of expectations. With refinement and a stronger focus on delivering well-executed meat dishes, the experience could better live up to its bold name.

Note: This is an invited tasting.


Winestone
Mercure Singapore on Stevens
28 Stevens Road
#01-02
Singapore 257878
Tel: +65 64916100
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Nearest MRT: Steven (DT Line)

Opening Hours:
The Longest Meating Ever
Sat: 12pm - 230pm

Direction:
1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to the bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to the destination. Journey time is about 8 minutes. [Map]

Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - New Dishes & Generational Dining Deals for a Hearty Seafood Feast

Returning to Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II always feels like coming back to a familiar spot for indulgent, sauce-laden seafood pots. This time, the visit was made even more meaningful with the brand’s Parents’ Day promotion, running from 1 May to 30 June 2026. Designed to encourage family bonding over a communal feast, diners can enjoy up to 30% off their signature pots — 30% for three generations, 20% for two, and 10% for one. It’s a timely reason to gather loved ones around the table.

We were here to try some of their new dishes, alongside a new variation of their signature pot.

Spicy Prawn Crab Pot 4.5/5

The highlight of the meal was undoubtedly the new Spicy Prawn Crab Pot ($88), a decadent, flavour-packed centrepiece built for sharing. This latest variation brings together two premium seafood ingredients — crabs and prawns — in a robust, savoury-spicy sauce enriched with crab butter and aromatic spices.

The pot arrives brimming with ingredients, including tender chicken feet, soft potatoes, chewy rice cakes, and silky tofu, all steeped in a deeply umami-rich gravy. The chicken feet and potatoes stood out once again, having soaked up the sauce beautifully and cooked down to a soft, almost melt-in-the-mouth texture.

The crabs were fresh and meaty, with the claws thoughtfully pre-cracked, making it easy to enjoy without the usual effort. The prawns were plump and juicy, adding a satisfying bite and sweetness that balanced the spice. Altogether, it’s a hearty, indulgent dish that truly embodies the communal dining experience Pang Pang is known for.

Pineapple Shrimp 4/5

To balance the richness of the pot, the Pineapple Shrimp ($16.80) offers a refreshing contrast. Served cold, this newly introduced side dish features succulent peeled prawns paired with juicy pineapple chunks. The combination delivers a bright interplay of sweetness and tanginess, acting as a palate cleanser between bites of the heavier dishes. Light, refreshing and well-executed, it’s a thoughtful addition to the menu that complements the bold flavours of the mains.

Scallion Infused Noodles 3.5/5

A good carbohydrate pairing is essential when tackling Pang Pang’s rich pots, and the Scallion Infused Noodles ($5.80) fit the role well. The noodles are cooked to a pleasing texture, retaining a springy bite. Tossed in a fragrant blend of scallion oil and soy sauces, the noodles take on a glossy sheen and a savoury depth. The addition of crispy browned scallion bits adds a smoky aroma and extra layer of flavour. While simple, it serves as a comforting base to soak up the leftover sauce from the pot.

Deep Fried Chicken Wings 4/5

The Deep Fried Chicken Wings ($12.80) remain a reliable crowd-pleaser. Each wing is fried to a crisp golden-brown exterior, delivering a satisfying crunch with every bite, while the meat inside stays juicy and tender. Lightly seasoned with a savoury spice blend, the wings are flavourful without being overly heavy, making them an addictive starter or side to share around the table.

Pang Pang continues to impress with its hearty, flavour-forward seafood pots designed for communal dining. The new Spicy Prawn Crab Pot is a worthy addition, offering indulgence and bold flavours in every bite. Paired with the refreshing Pineapple Shrimp and comforting sides, the experience feels well-rounded and satisfying. With the ongoing Parents’ Day promotion, there’s no better time to gather family across generations and enjoy a feast together. After all, few things bring people closer than sharing a big pot of rich, comforting food.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

Chef X @ Clark Quay Central - Welcomes Nonyanita, The Final Pop Up Residency Offering Modern Interpretation of Peranakan Cuisine

Nonyanita Cafe, the latest concept at Chef X, brings a refreshing take on Peranakan cuisine that feels both nostalgic and unexpectedly modern. Helmed by Chef Jean Tan, the menu reimagines heritage dishes in familiar cafe formats such as grain bowls, sandwiches, and soups, making traditional flavours more approachable for today's diners.

Most of the dishes leaned towards a lighter, more delicate flavour profile - very much reflective of Chef Jean's personal cooking style, where less salt allows the natural ingredients to shine.

Tempeh Fruits & Nuts Salad 4.8/5

We were recommended the Tempeh Fruits & Nuts Salad ($15), and I'll admit I was hesitant at first since I'm not usually a fan of tempeh, but this dish completely changed my mind. The combination of textures really stood out, especially with the juicy bursts of pomegranate and the crunch from the nuts. Everything comes together beautifully with the kecap manis dressing, which adds a gentle sweetness balanced with a slight tang. Surprisingly addictive, and this would make a hearty meal on its own.

Nonya Wings 3.8/5

The Nonya Wings ($5/2pcs, $12/6pcs) were made with fresh wings, which we appreciated. While the marinade was fragrant, we found the flavours a little on the lighter side for our palate. That said, it still makes for an easy, snackable side, especially if you prefer something less heavy.

Itek Sio Sandwich 3.5/5

This was our first time trying an Itek Sio Sandwich ($23), featuring Nonya braised duck. The duck is cooked down until tender and falls apart easily, with a pulled pork-like texture. However, the use of tamarind gives it a distinct tanginess that might be an acquired taste. It's an interesting take on a traditional dish, though the flavour profile may not appeal to everyone.

Papaya & Prawns Titek Soup 3.8/5

The Papaya & Prawns Titek Soup ($16, with rice) leans towards a lighter, more delicate profile, rather than the bold flavours you might expect. Chef Jean shared that she prefers not to rely heavily on salt, which explains the broth's clean taste. A nice touch was the tableside addition of fresh herbs, where we had basil added, along with a side of sambal for those who prefer a bit more punch. It's a comforting dish that feels very home-style.

Nonya Chicken Curry 3.8/5

You can't have Peranakan cuisine without a Nonya Chicken Curry ($15). This version is rich and lemak, but we found it slightly sweeter than what we personally prefer. Still, it's a solid rendition and likely to appeal to those who enjoy a more rounded, mellow curry.

Keluak Cookies 5/5

The desserts left a much stronger impression overall. The Keluak Cookies ($3/pc, $30/12pcs) were especially memorable; despite containing no chocolate, they have a surprisingly deep, cocoa-like flavour. They're less sweet, slightly crumbly, and feel like a "healthier" indulgence.

Sugee Cake 5/5

Another standout was the Sugee Cake ($6.30/pc, $98/whole). It has a light, crumbly texture rather than being dense and the toasted almond flakes add a lovely crunch and fragrance. Definitely one of a kind.

Pulut Hitam with Dried Logans 4/5

Lastly, the Pulut Hitam with Dried Longans ($8, +$4 for ice cream) is served warm and comforting. It's less sweet than usual, but the dried longans bring natural sweetness and added depth, giving it a fresh twist on a familiar dessert.

Nonyanita Cafe offers a thoughtful and modern interpretation of Peranakan cuisine, one that leans lighter in seasoning while staying rooted in tradition. While some dishes may feel more subtle than expected, the desserts and overall concept stand out for their uniqueness and creativity.

As the final residency at Chef X, it's definitely worth checking out if you're curious to experience Peranakan flavours presented in a different, more contemporary way!

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Nonyanita Cafe @ Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
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Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 5pm - 930pm

Direction:
1) Alight at Clark Quay MRT Station. Take Exit E or F. Walk to the destination. Journey time is about 3 minutes. [Map]