Fireplace by Bedrock @ One Holland Village - Launches Refreshed Set Lunch with Wood-Fired Claypot Rice

Fireplace by Bedrock at One Holland Village has refreshed its 2-Course Set Lunch, offering diners a selection of comforting mains with a complimentary starter. Available Monday to Saturday, 11.30am to 3pm (excluding public holidays), the set lunch starts from $24. A highlight of the refreshed menu is the new Wood-Fired Claypot Rice collection, which gives the familiar local comfort dish an elevated twist with the restaurant’s signature wood-fire cooking technique.

Watermelon Feta Salad 4/5

Diners can choose between the Watermelon Feta Salad and Baby Gem as their starter. The Watermelon Feta Salad combines refreshing watermelon with cucumber, red onion, pine nuts and feta cheese, dressed in a coriander lime dressing. Light and refreshing, the salad offers a pleasant balance of sweetness, tanginess and savoury notes from the feta cheese. It was a lovely way to whet the appetite before the mains.

Baby Gem 4.2/5

The Baby Gem was another appealing starter, with fresh, crunchy lettuce topped with crispy bacon and Parmigiano Reggiano. The slight char on the baby gem added subtle smokiness, while the bacon and cheese provided a savoury punch that complemented the lettuce's natural freshness. Simple yet well-executed, this was an appetising start to the meal.

Fireplace by Bedrock introduces five variations of Wood-Fired Claypot Rice to its lunch menu, offering a contemporary take on this familiar comfort dish. The selection includes Chicken & Sausage ($24), Oxtail ($26), Burnt Ends ($26), Barramundi ($28) and Wagyu Petite Tender ($36).

Oxtail Wood-Fired Claypot Rice 3.8/5

I went for the Oxtail Wood-Fired Claypot Rice ($26). The rice is cooked first, then portioned into individual claypots and finished over the wood fire. This technique creates a golden crust at the base while imparting a subtle smoky aroma. Each claypot is then topped with the restaurant’s house-made Hot Soy Shio Kombu Butter, which melts into the rice, adding buttery richness and an extra layer of umami.

The combination of smoky rice and savoury butter made for a flavourful bowl, although I found the rice texture a little too moist for my liking. I personally prefer claypot rice with drier grains and a more pronounced crispy crust at the bottom. Nevertheless, the Wood-Fired Claypot Rice collection offers an interesting alternative for diners looking for something different from the usual grilled mains.

6-Hour Wood-Fired Pork Belly

Beyond the claypot rice selection, the menu also features other mains, including grilled meats and wood-fired burgers. For our other main, we opted for the 6-Hour Wood-Fired Pork Belly ($38).

The pork belly came with delightfully crispy skin and tender, juicy meat beneath. Smoked apple ketchup balanced the pork's richness, while pickled watermelon rind added a refreshing tang that cut through the fat. A touch of coriander rounded off the dish, bringing freshness to the overall combination. It was a satisfying option for those who prefer a hearty meat-centric main.

For those who would like to end their meal on a sweet note, diners can add the Ice Cream of the Day with Coffee or Tea for an additional $7. We tried both the vanilla and chocolate flavours, served in generous scoops with cereals for an added crunch.

The vanilla was a classic choice, while the chocolate offered a richer alternative. The contrast between the creamy ice cream and crunchy cereals made for a simple yet enjoyable dessert to round off the meal. Paired with a cup of coffee or tea, it was a pleasant way to conclude lunch.

Ice Cream of the Day + Coffee/Tea 4/5

Fireplace by Bedrock’s refreshed 2-Course Set Lunch at One Holland Village offers a range of options for a satisfying midday meal, with prices starting from $24 and a complimentary starter included. The new Wood-Fired Claypot Rice collection brings an interesting twist to a familiar local favourite. Meanwhile, the 6-Hour Wood-Fired Pork Belly stands out for its crispy skin, tender meat, and well-balanced accompaniments.

Whether you are in the mood for a comforting claypot rice, a hearty meat dish or a casual lunch with colleagues and friends, Fireplace by Bedrock offers a variety of choices in a contemporary dining setting. The optional ice cream and coffee or tea add-on is also worth considering if you have time for a leisurely lunch.

Note: This is an invited tasting.


Fireplace by Bedrock
One Holland Village
7 Holland Village Way
#03-27/28
Singapore 275748
Tel: +65 9337 7491
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sat: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to the destination. Journey time is about 5 minutes. [Map]

Lao Beijing @ Square 2 (Novena) - New 6-Course Ultimate Roast Duck Indulgence Set at $88++

Lao Beijing at Novena Square 2 has served classic Chinese dishes since 1996, with a menu that blends familiar favourites with contemporary interpretations. For a limited time, it is introducing its Ultimate Roast Duck Indulgence Set, a six-course meal designed for weekday gatherings with family, friends or colleagues.

Ultimate Roast Duck Indulgence Set 4.2/5

Priced at $88++ for 4 persons, the set is available for both lunch and dinner from Monday to Friday. Diners can also top up just $1++ per person for a bowl of Hot and Sour Soup.

Cherry Tomato

Smashed Cucumber

The meal begins with two appetisers: the Cherry Tomato Infused with Roselle and Smashed Cucumber with Sesame Oil, Garlic and Chilli. The Smashed Cucumber ($7 à la carte) was garlicky, while the chilled Cherry Tomatoes ($8 à la carte) were an appetising start, sweet with a tang from the roselle.

Hot and Sour Soup with Shredded Chicken

For just $1++ per person with the set, the Hot and Sour Soup with Shredded Chicken makes a comforting addition. The thick, warm broth has spicy, tangy notes, with tofu, shredded chicken, carrots, and black fungus.

‘Mapo’ Tofu with Sliced Fish

The ‘Mapo’ Tofu with Sliced Fish ($18 à la carte) brings together silky tofu and tender fish slices in a fermented bean paste-based sauce with minced meat. It had a savoury, mildly spicy profile that paired well with rice.

Stir-Fried ‘Kai Lan’ with Minced Garlic

Next was the Stir-Fried ‘Kai Lan’ with Minced Garlic, a simple dish done well, with crunchy kai lan. The seasoning was just right.

Lao Beijing Peking Duck

The highlight of the set is naturally the signature Lao Beijing Peking Duck, made using premium Irish ducks from Silver Hill Farm in Ireland. The duck undergoes extensive preparation, including marination and air-drying, before roasting. We enjoyed the contrast of the crisp skin and tender meat, and found it perfect for those who enjoy their Peking Duck with a fattier bite. The Peking Duck is also available separately at $98 for a whole duck or $55 for half.

Signature Claypot Rice

Pair all the dishes with Lao Beijing’s Signature Claypot Rice, which is slow-cooked in duck bone broth for a deep savoury flavour. Toppings of coriander, spring onions, and crispy shallots added extra aroma, and we appreciated how well the rice was cooked.

Firecracker Chicken Nest 4/5

On top of the set, we also tried the Firecracker Chicken Nest ($30). The deep-fried diced chicken is tossed in dried chilli and peppercorns, served with “chilled eggs” made of sweet mango purée. We liked the chunkier bites of meat, though the mango purée could be a touch less sweet.

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.



Lao Beijing
Square 2
#02-80
10 Sinaran Drive
Singapore 307506
Tel: +65 6358 4466
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Nearest MRT: Novena (NS Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5.30pm - 10pm
Sat-Sun: 11am - 5pm, 6pm - 10pm

Direction:
1) Alight at Novena MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]

Tong Le Private Dining @ OUE Tower - A Taste of Tóng Lè’s New Seasonal Creations

The only revolving restaurant in Singapore with breathtaking city views, Tong Le Private Dining continues to set the bar for elevated Chinese dining with the unveiling of its latest seasonal menus. Helmed by Senior Executive Chef To Kwok Kim (Chef Dicky), the refreshed offerings span across its Executive Lunch, themed menus and the indulgent Tong Le Experience Menu, alongside a comprehensive selection of à la carte and vegetarian options. Thoughtfully curated, the menus bring together modern flavours, innovative techniques and premium ingredients, reflecting a refined interpretation of contemporary Chinese culinary artistry.

Parma Ham, White Pepper, Marinated Lettuce Stem 4.2/5

We began with the Parma Ham, White Pepper, Marinated Lettuce Stem ($18), a visually striking appetiser that showcases precision in both plating and flavour pairing. The lettuce stem, cut into neat cubes, delivered a refreshing crunch with natural sweetness, while the delicate saltiness of the Parma ham provided a savoury counterpoint. A gentle sprinkle of white pepper tied the elements together, enhancing the overall profile without overpowering the dish.

Crispy Bean Curd Sheet Rolls 5/5

The Crispy Bean Curd Sheet Rolls ($18) followed, offering a satisfying textural contrast. Golden and crisp on the outside, the rolls encased a hearty filling of porcini mushrooms and mixed vegetables. Each bite revealed an earthy depth from the porcini, complemented by the vegetables’ natural sweetness and crunch, making it both comforting and flavourful.

Caramelised Barbecued Pork 4.2/5

A highlight from the barbecue selection was the Caramelised Barbecued Pork ($38). Executed with finesse, the cut struck a desirable balance between lean meat and a hint of fat, resulting in a tender yet structured bite. Served theatrically on a hot stone, the sauce was poured tableside, caramelising upon contact to form a lightly charred, glossy coating. Importantly, the glaze leaned towards a restrained sweetness, allowing the natural flavours of the pork to shine.

Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme 4/5

For a lighter interlude, the Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme offered a soothing clarity. The consomme was delicately perfumed with jasmine tea, lending a subtle floral aroma that elevated the clean, comforting broth. The fish maw and bamboo fungus added gentle textural contrast, making it both nourishing and refined.

Baked Western Australian Lobster 4.5/5

Chef Dicky’s expertise truly came through in the Baked Western Australian Lobster. The lobster was impeccably cooked, retaining a succulent, bouncy texture. Cloaked in a creamy mild cheddar cheese sauce, the dish leaned into a rich, indulgent profile, further layered with the earthy notes of morel mushrooms and the sweet-savoury nuances of Chinese sausage. This East-meets-West composition was luxurious yet thoughtfully balanced, delivering complexity in every mouthful.

48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ 4.8/5

Equally memorable was the 48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ ($20/pax). The pork belly was cooked to perfection, achieving a melt-in-the-mouth texture that spoke of patience and precision. The aged Hua Diao lent a deep, aromatic richness to the sauce, enhancing the overall depth of flavour. Accompanied by soft, fluffy mantou, it invited diners to savour every last drop of the luscious gravy.

Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, Caramelised Soy Sauce 4/5

The Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, and Caramelised Soy Sauce ($16/pax) delivered comfort with a touch of decadence. Fragrant and hearty, the dish combined the richness of foie gras and Saga-gyu with well-seasoned fried jasmine rice. The addition of crispy puffed rice introduced a delightful crunch, elevating both texture and enjoyment.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.2/5

Dessert came in the form of Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie ($20/pax), elegantly presented in a cocktail glass. Light and refreshing, it resembled a delicate smoothie, with the sweetness of strawberry and lychee brightened by the tartness of raspberry. The rose cookie added a subtle floral finish, rounding off the meal on a gentle and uplifting note.

Tong Le Private Dining’s latest seasonal offerings demonstrate a confident interplay between tradition and innovation, in which classic Chinese flavours are reinterpreted with finesse and creativity. From refined soups to indulgent mains and thoughtful desserts, the experience reflects Chef Dicky’s commitment to delivering a cohesive and elevated dining journey.


Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]

Longjing (绿茶餐厅) @ Novena Square - Elegant Zhejiang Flavours in a Serene Bamboo-Inspired Setting

Following its successful debut at Suntec City, where snaking queues became a daily sight, Longjing (绿茶) has expanded with a new outlet at Novena Square. Hailing from Hangzhou, the brand spotlights Zhejiang (Jiangnan) cuisine, known for its light, refined, and produce-forward approach in contrast to the bolder, spice-laden profiles of other Chinese regional cuisines.

Stepping into the Novena space, diners are greeted by a serene bamboo-themed interior, an evolution of the brand’s signature “water town” aesthetic. Glowing lanterns, hand-painted murals, and wooden accents come together to evoke the poetic charm of Jiangnan’s misty waterways, offering a tranquil dining atmosphere that complements the cuisine’s understated elegance.

Vermicelli Wrapped Shrimps 4.2/5

We began with the Vermicelli Wrapped Shrimps ($18.80). Presented on a sizzling hotplate, the dish is theatrically finished tableside with a drizzle of sauce that releases an aromatic burst. The prawns are succulent and bouncy, while the vermicelli acts as a sponge, soaking up the umami-laden seafood juices, garlic, and fragrant oil. Despite its robust flavours, the dish remains balanced and not overly salty, staying true to the restrained seasoning typical of Zhejiang cooking.

Chive and Shrimp Crispy Pancake 3.5/5

The Chive and Shrimp Crispy Pancake ($8.80) offers a contrast in texture. Its thin, golden-brown wrapper shatters upon bite, delivering a brittle crispness with a surprisingly light, non-greasy finish. Within, a fragrant filling of chopped Chinese chives and shrimp provides a punchy, garlicky aroma balanced by the seafood’s natural sweetness.

Double Boiled Black Chicken Soup with Bamboo Fungus 4/5

For something comforting, the Double Boiled Black Chicken Soup with Bamboo Fungus ($7.80) delivers a nourishing, restorative quality. The broth is clear and delicate, with a natural sweetness drawn from hours of double boiling. The bamboo fungus lends an interesting textural dimension, spongy yet gently crispy, absorbing the broth while adding a subtle bite.

Stir-fried Chinese Chive 4/5

Vegetable dishes are handled with equal finesse. The Stir-fried Chinese Chive ($11.80) showcases commendable wok hei, lending a smoky aroma that enhances the chives’ inherent garlicky sharpness. Flash-fried to retain their vibrant green hue and slight crunch, the young chives are tender and aromatic without turning fibrous.

Hangzhou Eggplant with Sweet Peppers 4/5

Equally satisfying is the Hangzhou Eggplant with Sweet Peppers ($9.80). Unlike its oilier Sichuan counterparts, this rendition is lighter and more refined. The eggplant is braised to a silky, melt-in-the-mouth consistency, while sweet peppers introduce a gentle brightness and colour contrast without overpowering the dish.

Longjin Roast Chicken 4.2/5

Among the meat offerings, the Longjing Roast Chicken ($23.80) stands out. Subtly infused with tea aroma, the dish carries a clean, fragrant finish that balances the richness of the roasted fat. The chicken is tender and juicy, encased in a paper-thin, golden skin that crackles lightly upon bite while remaining surprisingly lean.

Fiery Ribs 4.2/5

For those seeking bolder flavours, the Fiery Ribs ($23.80) offer a punchier profile. The ribs boast a crisp exterior and tender, fall-off-the-bone interior, coated in a dry-rub seasoning of dried chillies, garlic, and peppercorns. The heat is fragrant and mildly numbing, reminiscent of mala but less oily and more restrained, making it accessible yet satisfying.

Claypot Rice with Egg, Smoked Pork, Mushroom, and Choy Sum 4.2/5

The Claypot Rice with Egg, Smoked Pork, Mushroom, and Choy Sum ($15.80) rounds off the savoury selections. Cooked traditionally in a claypot, the rice develops a prized scorched crust (guoba) along the base, delivering a smoky crunch that contrasts with the fluffy grains above. Compared to the darker, soy-heavy Cantonese versions, this rendition is cleaner yet still deeply savoury.

Leifeng Pagoda 3.8/5

On a lighter note, the Leifeng Pagoda ($4.80) is a visually appealing dessert inspired by the iconic Pagoda. The silky milk-based pudding is gently sweetened, allowing its creamy, milky fragrance to shine. With its delicate wobble and melt-in-the-mouth texture, it provides a refreshing and elegant conclusion to the meal.

Overall, Longjing’s Novena outlet continues to impress with its thoughtful execution of Zhejiang cuisine — a cuisine that celebrates subtlety, balance, and natural flavours. Coupled with its immersive ambience, it offers a dining experience that feels both transportive and comforting, bringing a slice of Jiangnan’s poetic charm to Singapore.

Note: This is an invited tasting.


Longjing (绿茶餐厅)
Velocity @ Novena Square
238 Thomson Road
#03-09/10
Singapore 307683
Tel: +65 6348 4476
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Nearest MRT: Novena (NS Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 5pm - 10pm
Sat-Sun: 11am - 2pm, 5pm - 10pm

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

Geylang Claypot Rice (芽笼砂煲饭) @ Beach Road - Revamped Menu Starring Beef Bone Marrow Claypot Rice

Located along Beach Road, Geylang Claypot Rice has been a go-to destination for claypot rice lovers for over 44 years. Preparing and serving each claypot the old-school way since day one, this claypot master has recently introduced a new creation, the Beef Bone Marrow Claypot Rice.

Beef Bone Marrow Claypot Rice 4.5/5

The Beef Bone Marrow Claypot Rice ($42) features beef short ribs marinated and slow-cooked in a rich, savoury sauce. The beef is placed atop the rice in the claypot and cooked over charcoal, allowing the juices and fats to seep into the grains while caramelising around the edges. Once the beef short ribs are served, they are removed and set aside so the rice can be mixed with the condiments.

Two egg yolks are added, followed by the star of the dish: smoky, charcoal-grilled beef bone marrow, which replaces the oil typically used to mix the rice. Finishing with a dash of dark soy sauce made the resulting rice incredible. Generous amounts of beef juices and fats infused into the grains, laced with charcoal-smoked smokiness, made every mouthful deeply satisfying. The best part was the crisped rice at the bottom of the claypot, intensely flavourful and moreish, adding a delightful crunch that elevated the entire dish.

Signature Chicken Claypot Rice 4.5/5

Compared side by side with the Signature Chicken Claypot Rice ($22.80), which brimmed with chunky, marinated boneless chicken leg, intensely savoury lap cheong, salted fish, and smoked pork belly. The bone marrow variant stood out for its richer, buttery, and savoury nuances. Meanwhile, the classic version delivered the familiar comforting flavours and greater textural bite from the chicken and slices of lap cheong.

Kai Lan with Pork Lard and Oyster Sauce 4/5

The Kai Lan with Pork Lard and Oyster Sauce ($12.80) was simple but showcased the beauty of using a claypot as a vessel for charcoal cooking. The technique infused subtle smoky nuances, adding depth to the greens.

Braised Lotus Root Duck 4.2/5

The Braised Lotus Root Duck (1/4 portion $18.80, 1/2 portion $34.80) featured fork-tender duck that could be easily pulled apart, with the meat sliding off the bones. I appreciated that the flavours were subtle and easy on the palate, complementing the more robust claypot rice.

Prawns with Homemade Tofu 4.5/5

Another crowd-pleasing dish was the Prawns with Homemade Tofu ($14.80). The tofu was delightfully custardy and tender, held together by a delicate exterior skin that absorbed the flavours of the gravy.

Beancurd Skin Roll 3.8/5

The Beancurd Skin Roll ($11.80) was moreish as well, made from scratch daily with pork, crunchy water chestnuts, shrimp and diced mushrooms. I liked that it wasn’t overly meaty, with the ingredients well-balanced.

Fresh BBQ Crabs

Fresh BBQ Crabs (Male Crabs $18 | 2 for $34, Female Crabs $28 | 2 for $54) are also available and prepared to order with limited portions daily. While the char added an extra layer of flavour, the meat was slightly tougher than expected.

If you are a fan of claypot rice, the Beef Bone Marrow Claypot Rice is definitely one to savour. The menu has also been refreshed, introducing several new creations to look forward to.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Geylang Claypot Rice (芽笼砂煲饭)
361, 363, 365 Beach Road
Singapore 199576
Tel: +65 67444574
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Walk to the junction of Beach Road and Jalan Sultan. Cross the road and walk down Beach Road. Walk to the destination. Journey time is about 5 minutes. [Map]