CUDO @ Stanley Street - Modern Comfort Food with Latin Soul

Located along Stanley Street, CUDO is the latest bold concept by the team behind Siri House and Moxie. Rooted in the spirit of modern Latin American cuisine, CUDO draws on bold, comforting flavours reimagined through a contemporary lens. With Chef Steve at the helm, the menu offers a vibrant medley of dishes inspired by his culinary travels and nostalgic eats, all given a fresh, creative twist.

Torched Truffadito 4.5/5

We began our dinner on a high note with the Torched Truffadito ($25). This refreshing small plate features thick slices of Japanese yellowtail, macerated in soy sauce and gently torched for a touch of smokiness. Finished with chipotle aioli, pickled cucumber, and radish, the dish is a beautiful balance of freshness, savoury, and zesty crunch.

Warm Crab Queso 4.2/5

The Warm Crab Queso ($18) is CUDO's take on a classic cheese dip, elevated with luxurious touches. The dip combines cream cheese, ricotta, sour cream, smoked mozzarella, and chilli cheddar, infused with Worcestershire, Tabasco, and white onion confit. Sakura ebi oil and crispy ebi add an umami punch, while zucchini and lump crab bring freshness and texture. It is perfect when scooped up with the accompanying fried tortillas.

Calabaza 4.2/5

A vegetarian delight, the Calabaza ($12) spotlights roasted Japanese pumpkin with a smoky chipotle aioli spiked with yuzu kosho. The sweetness of the pumpkin is complemented by pomegranate molasses, salty cotija cheese, and pistachio dust, which is a creative and flavour-packed small plate.

Disco Fries 4.5/5

Inspired by Chef Steve's time in Staten Island, the Disco Fries ($16) are indulgent, satisfying, and utterly addictive. Crisp fries are blanketed in mozzarella and cotija cheese, drenched in a beef jus-based brown gravy, and tossed with chorizo, pickled onions, and salsa Rosada. It's a glorious mash-up of American diner nostalgia with Latin vibrancy.

Chipotle Butter Prawns 4.2/5

The Chipotle Butter Prawns ($18) bring the heat and depth of flavour. Tiger prawns are rubbed with chipotle, roasted, and glazed with agave molasses before being finished with a torch. Served with house pesto and lime, each bite is smoky, sweet, and savoury with a zesty lift.

Grilled Seabass Fillet 3.8/5

The Grilled Seabass Fillet ($33) was beautifully plated with parsley-lime sauce and pineapple salsa, but the over-charred skin was slightly too bitter, distracting from the fish's freshness. While the flavour elements were sound, the execution slightly fell short of the mark.

Spaghetti Con Camarones 4.5/5

One of the showstoppers of the evening, the Spaghetti Con Camarones ($38), features squid ink pasta tossed in a luxurious Ancho bisque and topped with grilled tiger prawns. The sauce, made from sundried tomatoes, capers, white wine, ancho chilli paste, and seafood stock, packs rich, crustacean flavours balanced with tang and spice. Finished with chipotle oil, it's a must-order.

Coconut Tres Leches 4.2/5

Light yet indulgent, the Coconut Tres Leches ($14) delivers a tropical spin on the classic dessert. The housemade sponge is soaked in coconut milk, vanilla, and condensed milk, then sprayed with white rum and topped with coconut cream, toasted coconut flakes, and berry compote, making for a refreshingly sweet end to the meal.

Chocolate Tart 4.2/5

For chocolate lovers, the Chocolate Tart ($16) hits the spot. A silky chocolate mousse ganache is encased in a tart shell and garnished with cocoa pearls, housemade chilli jam, and candied nuts, creating layers of richness with a slight kick.

Toffee Plantain 4.2/5

The Toffee Plantain ($15) is a decadent finale, combining a moist plantain-banana sponge with banana mousse, vanilla ice cream, and caramelised plantain. The orange zest adds a lovely citrusy lift, rounding off a dessert that’s both comforting and refined.

CUDO impresses with its thoughtful reinterpretation of Latin American dishes, presented with flair and rooted in comfort. From inventive appetisers to bold mains and delightful desserts, it’s a welcome addition to Singapore’s modern dining scene.

Note: This is an invited tasting.


CUDO
13 Stanley Street
Singapore 068732
Tel: +65 8221 6330
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 1030pm
Fri-Sat: 1130am - 1130pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

SIP Wine Bistro @ Regency House - New Value For Money Lunch Set at $28++

SIP Wine Bistro at Regency House has recently updated its Lunch Set Menu ($28++), offering a concise but thoughtful selection.

French Onion Soup 4/5

Summer Green Salad 3/5

There are two options to begin with: French Onion Soup with Emmental Toast or a Summer Green Salad. The soup is clearly the more exciting choice. Made with veal stock, it delivered a delectably sweet profile with good depth and a tangy lift that kept each spoonful appetising. The emmental toast, however, could have been more indulgent. A thicker layer of cheese and a crustier, more rustic bread would have elevated it.

Local Red Snapper 3/5

The Local Red Snapper was an interesting take for mains, served with a light tomato dashi. The fish was nicely seared, boasting a crisp skin and a generous crack of black pepper, but it leaned too heavily on salt, and the flesh wasn't as tender as it could have been. That said, the tomato dashi was a highlight. It is delicate, savoury, and soothing, with Shimeji mushrooms and clams that add umami depth.

Pork Jowl Chashu 3/5

The Pork Jowl Chashu had great potential. The flavour of the pork jowl itself was excellent, but the overly fatty strips and uneven cut detracted from the dish's overall enjoyment. A better fat-to-meat ratio and more evenly portioned meat would have made a world of difference. On a brighter note, the rice it came with had an incredibly moreish texture, perfectly cooked and satisfying.

Lemon Basil Sorbet 4/5

Chocolate Pot de Crème 4/5

Dessert ended the meal on a high. The Lemon Basil Sorbet was refreshing and palate-cleansing, while the Chocolate Pot de Crème with Valrhona 70% was rich and indulgent, with a beautifully decadent finish.

Each lunch set also comes with coffee or tea, priced at $28++.

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.


SIP Wine Bistro
Regency House
123 Penang Road
#01-12
Singapore 238465
Tel: +65 6022 1878
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 12pm - 12midnight
Sat: 5pm - 12midnight
Sun: 11am - 5pm

Direction:
1) Alight at Somerset MRT station. Take Exit D. Turn left and walk down Someset Road to Penang Road. Cross the road at the junction of Penang Road and Oxley Road. Walk down Penang Road. Walk to destination. Journey time about 6 minutes. [Map]

The Awfully Chocolate Experience Cafe @ Orchard - Experience The World's First Chocolate Raclette Wheel with Speciality Chocolate Desserts

The Awfully Chocolate Experience Cafe, on the third floor of Wisma Atria, is a paradise for chocolate lovers. It offers a unique dining experience centred around the world's first dark chocolate raclette wheel.

Guests are invited to scrape warm, molten chocolate directly from the wheel onto their decadent desserts, creating an interactive and indulgent moment. The cafe also boasts a range of curated chocolate treats, beverages, and artisanal gifts.

Cacao Tea 160

We started our experience with the Cacao Tea 160 ($9), a caffeine-free, antioxidant-rich beverage made from double-roasted cacao husks.

Awfully Chocolate roasts these rare cacao husks locally, creating an aromatic tea that uniquely tastes like chocolate with hints of fruity undertones. Cacao teas are available in three intensities - 160, 170, and 180, indicating the depth of their chocolate flavours.

Iced Cacao with Fresh Fruit

Another drink we had was the Iced Cacao with Fresh Fruit ($9.50). This was refreshing and served chilled with an added mix of fruits. Each beverage ordered is also served with a piece of chocolate of the day.

Pisang Pisang 4.2/5

Among the five speciality chocolate raclette wheel desserts, we had the Pisang Pisang ($18), a local-inspired creation paying homage to goreng pisang. This dessert combines crispy, sweet banana chunks with spiced apple and toasted walnuts, all atop a banana cake.

The highlight, however, is the table-side raclette experience, where diners scrape melted dark chocolate from the wheel onto it. It was a harmonious combination that satisfied the sweet cravings without being overwhelming. However, we did wish that the banana cake was more fragrant.

100% awfullychocolate Muah Chee 4/5

We also tried the 100% awfullychocolate Muah Chee ($15), a playful reimagining of traditional muah chee. This dessert features delicate, jiggly warabimochi made with dark chocolate.
Diners can enjoy it in two ways: dipping the soft mochi pieces into chocolate sauce and crushed peanut soil or drizzling the sauce and sprinkling the soil over the mochi and tossing them up evenly.

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.


The Awfully Chocolate Experience Cafe
Wisma Atria
#03-12/12A/13/13A
435 Orchard Road
Singapore 238877
Tel: +65 6592 7361
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 10pm

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

Gunther's Modern French Dining - A Special Curated Degustation Menu Highlighting Chef's Signature Dishes and Culinary Artistry

Established in 2007, Gunther's Restaurant is a renowned destination for Modern French dining in Singapore, which speaks to the consistency and quality of their food and service over the years. Their thoughtful approach in presenting the entire dining experience is evident, an example being their continued use of real silverware, which adds a touch of old-world sophistication and charm.

They have recently updated their à la carte menu and offered a curated degustation menu highlighting the chefs' signature dishes and culinary artistry. There is a choice of a 4-course ($158 per person) or 6-course Degustation Menu ($228 per person), with a further option to have wine accompaniment for either menu.

We started our 4-course dinner with a freshly Baked Mini Baguette with Butter. The baguette was served warm and featured a crisp, golden crust and a soft interior, accompanied by a rich, creamy butter that melts beautifully when spread on the baguette.

Tempura Prawn

Next, we were treated to a snack of Tempura Prawn that was light and crispy. This nice touch provided a little nibble as we waited for our first course.

Cold Angel Hair Pasta topped with Oscietra Caviar 5/5

For our first course, we selected two different options- the first being their famous Cold Angel Hair Pasta topped with Oscietra caviar, and the second being the Tartare Flavoured Carpaccio of Saga Wagyu Striploin.

The Cold Angel Hair Pasta, topped with Oscietra caviar, is truly a dish that speaks for itself, and in my opinion, it's absolutely perfect. Every delicate, silky strand of chilled pasta is tossed with chives, kombu and truffle oil for a delicious taste. It is also luxuriously topped with Oscietra caviar for a briny pop of flavour. A standout choice, I would love to eat this again!

Tartare Flavoured Carpaccio of Saga Wagyu Striploin 4.2/5

The second starter we tried was the Tartare Flavoured Carpaccio of Saga Wagyu Striploin, a dish that showcases the high quality of meat used. Thinly sliced, the carpaccio highlights the rich marbling and tenderness of the Saga Wagyu, known for its exceptionally buttery texture. It’s also sprinkled with some cheese shavings and crispy croutons.

White Whole Truffle

Gratinated Cevennes Onion 3.8 /5

Moving on to our second course, we also savoured two different options. I had the Gratinated Cevennes Onion with Seasonal White Truffle, lemon and black pepper, whilst my dining companion opted for the Roasted Spanish Carabinero Gambas with light spicy tomato-flavoured rice.

For the Gratinated Cevennes Onion dish, seasonal white truffles are shaved over the caramelised Cevennes onions and served elegantly in a silver bowl. The baked dish features a rich, buttery aroma that complements the distinctive sweetness of the onions, creating a comforting yet refined flavour profile. However, I found the portion size of this dish to be really small, and I finished it in two bites.

Roasted Spanish Carabinero Gambas with Light Spicy Tomato Flavoured Rice 4.5/5

For a heartier second starter, consider the Roasted Spanish Carabinero Gambas. This dish has half of the Carabinero prawn roasted to perfection and bursting with flavour. It is served alongside a tangy tomato-flavoured rice with a bit of spiciness that makes it even more satisfying.

Roasted Iberico Pork Jowl 4.8/5

Moving on to our main plate, we tried two delightful dishes: Roasted Iberico Pork Jowl and Grilled Wagyu Beef Sirloin.

Considering that pork is almost never my first choice for a main, I was thoroughly impressed with the Roasted Iberico Pork Jowl, which was accompanied by herbs, raspberries, and hibiscus sauce. The pork jowl was beautifully prepared—tender and juicy, with a perfect balance of fat and meat. The hibiscus sauce and raspberries complemented the pork wonderfully, adding a touch of tanginess without being overly sour. I would definitely pick this dish again!

Grilled Wagyu Beef Sirloin 4.5/5

The Grilled Wagyu Beef Sirloin is also delicious; it comes with roasted sweet corn and a caramelised banana shallot that enhances the flavour of the dish, whilst crispy potato strips provide a nice crunch. Overall, this is a well-rounded dish showcasing the beef's high quality.

Floating Island of Chocolate on Coffee Flavoured Parfait 4.2/5

Last but not least was the dessert course, and I selected the Floating Island of Chocolate on Coffee-Flavoured Parfait. It's a dense, warm chocolate cake with a rich, gooey centre. Paired with coffee-flavoured parfait, it's a timeless flavour combination that is quite irresistible.

Fine Apple Tart “Aux Dragées”, Salted Caramel, Havana Rum Raisin Ice Cream 4.5/5

The Fine Apple Tart "Aux Dragées" features a delicate pastry base filled with sweet apple compote and some crunchy caramelised sugar. To elevate the experience, it is served alongside Havana rum raisin ice cream, which makes for an indulgent dessert. It is something quite special that I have not had before, and I enjoyed the crispy pastry paired with the ice cream very much.

Canelés, Cookies and Choc Truffle

We were presented with Petit Fours, featuring Canelés, a crisp Cookie, and a rolled Chocolate Truffle to conclude our meal. We also enjoyed warm, freshly baked mini financiers with delightfully crisp edges.

Dinner at Gunther's was a memorable dining experience marked by high-quality ingredients and well-balanced, delicious flavours in each dish. The chef is very skilled and has many signature dishes which are well worth trying.

However, expect that portions are on the smaller side overall. Personally, it left me feeling satisfied but not uncomfortably full. However, for those with a larger appetite, the smaller portions might leave you wanting more.

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.


Gunther's Modern French Dining
36 Purvis Street
#01-03
Singapore 188613
Tel: +65 9010 3075
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Nearest MRT: Bugis (EW Line), City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to National Library Building (NLB) along North Bridge Road. At NLB, cross the road at the traffic junction of North Bridge Road and Middle Road. Walk further down North Bridge Road and turn left into Purvis Street. Journey time about 8 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre, walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road. Turn right onto Purvis Street. Walk to destination. Journey time about 8 minutes. [Map]

27 Degrees West @ Orchard Road - Mumbai's Millon-followers Celebrity Chef Varun Inamdar Brings a Melting Pot of Indian Flavours to Singapore

Mumbai's celebrated celebrity chef, Varun Inamdar, popularly known as "Mumbai's Chocolate Prince," has opened his first Indian restaurant outside India — 27 Degrees West. Nestled in Singapore, the restaurant offers a unique culinary experience that blends traditional Indian flavours with contemporary techniques. The name "27 Degrees West" pays homage to India's geographic positioning relative to Singapore. With dishes that reflect the rich diversity of Indian cuisine, 27 Degrees West delivers a memorable dining experience.

Chicken 65 4.8/5

We kicked off our meal with a classic — Chicken 65 ($15), a beloved South Indian dish. Tender chicken chunks were seasoned with an aromatic blend of spices. Though it might seem like a simple chicken dish, the depth of flavours and the expert seasoning elevated it to something much more special, making it a solid start to the meal.

Togarashi Tossed Bhindi Jaipuri 4/5

The Togarashi Tossed Bhindi Jaipuri ($15) was unexpectedly addictive! This dish is a modern take on Jaipur's famous chaats, featuring crispy fried okra sprinkled with a dash of shichimi togarashi. The highlight was the accompanying 72-hour fermented beetroot chutney ketchup, which added a zesty, tangy depth of flavour. I loved the chutney so much that I wished they sold it by the bottle!

Crabmeat Thecha Thermidor 4.5/5

A crowd favourite, the Crabmeat Thecha Thermidor ($35), truly showcased Chef Varun's philosophy of blending traditional Indian flavours with modern techniques. This luxurious dish features fresh crabmeat from India's coastline, paired with Thecha, a popular chilli-garlic condiment from India. The dish was rich yet perfectly balanced, and the bold flavours worked harmoniously.

Bagara Baingan 4.2/5

The Bagara Baingan ($28), originating from the royal kitchens of Hyderabad, is a dish that surprised me in the best way possible. Smoky eggplants are served in a creamy, nutty sauce alongside crispy starfruit chips for a bit of crunch. It's a unique dish I had never tried before, but it opened my eyes to new possibilities for eggplant. It's definitely one to remember!

Smoked Lamb Rack, Beliram 4/5

Next, we had the Smoked Lamb Rack, Beliram ($55) — a nod to Maharaja Ranjit Singh Ji's legendary royal dish, 'Gosht Beliram'. The lamb rack was marinated with Kolhapuri masala and roasted to a tender, smoky perfection over an open flame. It was served with a rich Punjabi Beliram gravy paired beautifully with the perfectly cooked lamb.

The 'Varun Inamdar' Butter Chicken 4.5/5

Perhaps the most anticipated dish of the evening was The 'Varun Inamdar' Butter Chicken ($29). This is Chef Varun's signature recipe, popularised by millions of views on his YouTube channel, now available right here in Singapore. The chicken was incredibly succulent and simmered to absorb the creamy, tangy, and rich flavours of the butter chicken gravy. It lived up to the hype.

Assorted Naan 3/5

To soak up the rich gravies of the meal, we ordered the Assorted Naan ($6), which came in various flavours such as plain, garlic, butter, cheese, black pepper, and even truffle! It is the perfect vehicle for the rich sauces that accompany the dishes.

Jowar Khichdi 4.2/5

A personal favourite of mine was the Jowar Khichdi ($25), a unique "no rice" porridge made with nutrient-dense millets and desi ghee. The dish, inspired by Chef Varun's grandmother, was both hearty and comforting, with layers of complex spice that made each bite more intriguing than the last. It's a dish you could enjoy on a cold, rainy day or when you crave something warm and nourishing.

Coconut Kulfi 4/5

For dessert, we indulged in the Coconut Kulfi ($15), a nostalgic treat that combines creamy coconut ice cream with grilled pineapple and pomegranate molasses. The addition of passion fruit added a refreshing tang, balancing the sweetness of the kulfi perfectly. A lovely dessert to end the meal.

Chocolate Mess 4/5

Lastly, we couldn't pass up the Chocolate Mess ($15), a dessert that Chef Varun famously created for the Obamas. This decadent dish features a rich dark chocolate ganache mixed with tart cranberries and raspberries. The result is an indulgent yet well-balanced dessert that any chocolate lover would adore.

27 Degrees West truly lives up to its promise of offering a melting pot of Indian flavours with Chef Varun Inamdar's signature touch. The menu is a delightful journey through both classic and contemporary Indian cuisine, with some dishes reinvented to surprise and delight. Whether it is the tender Smoked Lamb Rack, the comforting Butter Chicken, or the refreshing Coconut Kulfi, 27 Degrees West delivers on both flavour and experience. For anyone looking to explore Indian cuisine with a modern twist, this restaurant is worth a visit.

Note: This is an invited tasting


27 Degrees West
362 Orchard Road
Singapore 238887
Tel: +65 91000949
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Nearest MRT: Orchard (NS, TE Line)

Opening Housr:
Sun-Thu: 1130am - 11pm
Fri-Sat: 1130am - 12midnight

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 1. Follow the walkway to Shaw House. At Shaw House, go to ground level. Walk to Orchard Road. Turn right and walk to destination. Journey time about 6 minutres. [Map]