Showing posts with label Claypot Rice. Show all posts
Showing posts with label Claypot Rice. Show all posts

Tuesday, February 13, 2024

Akira Back @ JW Marriott Hotel South Beach - Indulge in “The Omakase Dinner Experience”, A Luxurious 5-course by Chef Akira Back and Chef Bill Hong

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Akira Back's "The Omakase Dinner Experience" is a new 5-course dinner you do not want to miss. Chef Akira Back with Chef de Cuisine Bill Hong has joined hands for this seasonal offering, which is available for dinner daily at $148 per pax. Diners can also opt for a specially curated sake and wine pairing at an additional $88 per pax.

The menu showcases seasonal specialities using quality produce, with each dish highlighting both chefs' expertise in modern Japanese cuisine with Korean accents.

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Treasure Box with Citrus Striped Jack Bite

We started with a special treat of the gorgeous Treasure Box with Citrus Striped Jack Bite. While this is not part of the 5-course Omakase, it was definitely an intriguing start to the dishes to come.

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Umami Hokkaido Uni 4.5/5

First on the omakase menu was the beautifully presented Umami Hokkaido Uni. The creamy and indulgent mouthfuls of uni were paired with goma miso and maitake, a combination I’ve not had before but became a fan of.

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New AB Sashimi 4.2/5

Right after, we were served the New AB Sashimi. This dish features fresh slices of kanpachi dressed in a zesty tomato citrus sauce, with karasumi, ankimo and pickled radish for additional crunch.

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Halibut 4.5/5

While I found the clam ang-sauce and apple purée a tad sweet for my liking, the Halibut itself was impressively buttery and tender. The sauces were also helpful to cut through the richness.

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Shiso Sorbet

For our palette cleanser, we had the refreshing and minty Shiso Sorbet.

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Sanchoku Ribeye

While I can’t take beef, my dining companions were raving about their Sanchoku Ribeye. It was served with cauliflower miso cream, burdock jam and myoga, a Japanese ginger.

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Pork Chop 4.8/5

In replacement of the ribeye, I had a generous serving of Pork Chop. I absolutely loved the grill on the pork, which gave a thin crispness to the exterior while the meat within remained juicy. It was one of the best pork chops I've had recently!

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Lobster Claypot Rice 4.8/5

The Lobster Claypot Rice can be opted for at an additional $65 top-up, and I would highly recommend it. With toppings of ikura and negi, this bowl of rice was light yet flavourful, allowing the sweetness of the tender lobster to come through.

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Lobster Claypot Rice

Alongside the rice, you will be served a comforting bowl of miso soup and intricate homemade banchan.

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AB Tuna Pizza 4.5/5

Before we dug into the final dessert course, we were treated to Chef Akira Back's signature dish, the AB Tuna Pizza. The crunchy crust was paper thin and laid with a blissful mix of herbs, fresh tuna and a drizzle of truffle oil.

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Matcha Tart with Hazelnut Chantilly and Barley Ice Cream 4.8/5

The Matcha Tart with Hazelnut Chantilly and Barley Ice Cream was a lovely end to the meal. I thoroughly enjoyed the well-balanced mix of hazelnut nuttiness, bittersweet matcha and crisp tart shell.

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.


Akira Back
JW Marriott Hotel Singapore South Beach
30 Beach Road, Level B1M
Singapore 189763
Tel: +65 6818 1914
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Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

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

Saturday, February 3, 2024

Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel - Usher In The Year of the Dragon with A Reunion of Bountiful Blessings

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As the Wood Dragon graces us with its presence, Singapore Marriott Tang Plaza Hotel invites you to embrace the Lunar New Year at the esteemed Wan Hao Chinese Restaurant. Renowned for its culinary finesse, Wan Hao presents specially curated set menus, exquisite a la carte dishes, and a delectable range of takeaway treasures, promising an auspicious start to the Year of the Dragon.

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Wan Hao Prosperity Yu Sheng with Bayberry Dressing

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The Wan Hao Prosperity Yu Sheng with Bayberry Dressing kicked off the celebration — an opulent rendition featuring rock lobster, scallop, Irish smoked salmon, yellowfin tuna, caviar, and salmon roe. The bayberry dressing, meticulously crafted from the best harvest between March and June, adds a refreshing touch with its sweet and tart notes. Toss to abundance and prosperity with this vibrant and flavourful Yu Sheng.

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Wan Hao Bird's Nest Eight Treasure Pot

Diverging from the traditional Pen Cai, Wan Hao presents the Bird's Nest Eight Treasure Pot — a collagen-rich concoction brimming with indulgence. Laden with Bird's Nest, 5-Head Australia Abalone, Fish Maw, African Premium Sea Cucumber, Black Moss Dace Fish Bean Curd Skin Bag, Live Prawn, Pork Tendon, Free-Range Chicken, and Japanese Shiitake Mushroom, this modern interpretation symbolizes harmony and prosperity. A lighter, healthier twist on a Lunar New Year classic. Roast

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Duo Style Turbot Fish

Fish, a symbol of abundance, takes centre stage with the Sauteed Turbot Fish Fillet. It is served with fresh lily bulb, pan-fried lotus root stuffed with minced dace fish, and barbeque sauce. The dish captures the essence of prosperity and good fortune. It is a delightful addition to the Lunar New Year set menus.

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Braised Lobster with Passion Fruit Custard Sauce

The Braised Lobster with Passion Fruit Custard Sauce is a symphony of sweet and tangy flavours. The succulent lobster, coated in a luscious custard sauce, creates a harmonious balance that delights the palate.

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Claypot Rice with Chinese Sausage and Cured Duck in Superior Soya Sauce

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The Claypot Rice with Chinese Sausage and Cured Duck in Superior Soya Sauce is a highlight that resonates with simplicity and comfort. The richness of preserved meats infuses the fluffy rice, and a drizzle of superior soya sauce elevates the aroma — a bowl of pure comfort that captures the essence of traditional Lunar New Year feasting.

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Osmanthus with Water Chestnut Jelly and Wolfberry, Golden Pandan Nian Gao Tart

Dessert unveils a trio of delights—Osmanthus with Water Chestnut Jelly and Wolfberry, Double-boiled Bird's Nest with Whole Coconut and Rock Sugar, and the star of the show, the Golden Pandan Nian Gao Tart with Gula Melaka & Grated Coconut. Wan Hao's perennial favourite, Nian Gao Tart, takes centre stage this year with a golden pandan twist that garners raving approval. The tart is a delightful creation that deserves applause and, perhaps, a standing ovation.

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Double-boiled Bird's Nest with Whole Coconut and Rock Sugar

Available from 4 January to 24 February 2024, toss up good fortune with an exquisite 6 or 8-Course Lunar New Year Chinese Set Menu – prices start from $138.80++ per person. For gourmet takeaway treasures, guests can pre-order online beginning on 26 December 2023 at https://celebratorydelights.com/cny or visit our Lunar New Year booth at the hotel's forecourt starting 4 January 2024.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NE, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, December 30, 2023

Entrepôt @ The Robertson House - A Taste of Anglo-Asian Inspired Cuisine

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Entrepôt at The Robertson House stands the hotel's all-day dining restaurant and bar. Conceptualised based on Singapore's quayside story and growth as an entrepôt port, Entrepôt's menu is inspired by Anglo-Asian cooking techniques and flavours. The dishes are also crafted with communal dining and a spirit of friendliness in mind.

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Black Sesame Hummus 2.8/5

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Pita Bread

Our dinner began with an off-the-menu starter - Black Sesame Hummus and Charcoal-grilled Pita Bread with dukkah. The acidity of the hummus was quite on point, but the flavour of the black sesame seemed to have been overshadowed by the seasoning.

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Signature Chinese Terracotta Tea 4/5

Next was the Signature Chinese Terracotta Tea ($10/portion), featuring a Crustacean Tortellini in Chinese Dried Mushroom Tea and Lapsang Souchong. The tea-infused mushroom consomme was earthy and light, complementing the meaty tortellini well.

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Heirloom Tomato and Fermented Plum Salad 4/5

From the Starter menu, we also tried the Heirloom Tomato and Fermented Plum Salad ($18). The Fermented Plum Dressing, combined with a sprinkle of salty Olive Vegetables, worked harmoniously to enhance the inherent sweetness of the tomatoes. Elevating the dish further were drops of Thai Basil Oil, adding a delightful pepperiness to the overall flavour profile.

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Angelica Root French Corn-fed Chicken Roast 3/5

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Tasting portion

For Mains, we had the Angelica Root French Corn-fed Chicken Roast ($45), served with Cordyceps, Mushrooms and Asian Napa Cabbage. The well-caramelised skin was deliciously savoury-sweet with Herbal Honey. While the meat was tender, I found it rather bland, particularly when contrasted with the heavily seasoned Angelica Root Chicken Jus.

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Claypot Rice 3/5

Claypot Rice ($28) indulged with Chorizo Sausage and Smoked Pancetta, contributing robust flavours and a meaty texture to the rice. The earthiness of the Wild Mushrooms provided a well-balanced contrast to the intense flavours of the meats. However, the dish leaned towards being a bit overly flavoured due to the infusion of Harissa in the rice.

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Sticky Red Date Pudding 3/5

For desserts, we had Sticky Red Date Pudding with Butterscotch Ice Cream. The ice cream had a smooth and velvety texture, but the pudding, unfortunately, lacked the dense and sticky texture that I was anticipating.

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The Drinks Menu is attractive with spirits and teas exclusively crafted for The Robertson House, such as Dr Robertson's Gin & Tonic concocted with Dr Robertson's Gin, the hotel's exclusive gin crafted with Tanglin Gin, Singapore's pioneering gin distillery.

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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.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]

Thursday, October 12, 2023

White Rose Café @ York Hotel - Debuts Classic All-Time Favourite Cantonese Claypot Rice Specials

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White Rose Café at York Hotel has recently launched its very first Claypot Rice Specials, available for a limited time only from 1 October to 30 November 2023. Four distinctly flavoured claypot rice are on the menu - Seafood Pao Fan, Wok-fried Black Pepper Angus Beef Claypot Rice, Black Olive Shrimp Claypot Rice, and Cantonese-style Chicken and Chinese Sausage Claypot Rice. Executive Chef Ho Chan Fei recreated this classic with all-time favourite Cantonese style to modern Asian flavours, with precise control of time, heat, and balance of the claypot during the cooking process to avoid burnt rice.

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Wok-fried Black Pepper Angus Beef 3.8/5

Wok-fried Black Pepper Angus Beef in Claypot was a rare delight, tantalizing with tender Angus beef coated in black pepper sauce and accompanied by an onsen egg. The sautéed onion, ginger, and spring onion added sweetness and a touch of freshness to elevate the overall taste. The onsen egg gave an extra oomph to the dish.

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Black Olive Shrimp Fried Rice 4.2/5

Black Olive Shrimp Fried Rice is uniquely delicious, a savoury Thai-Chinese style claypot rice featuring olive fried rice with egg as the base, topped with basil minced pork and crunchy cashew nuts. The texture of this dish was highly enjoyable, and the onsen egg beautifully bound the ingredients together.

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Cantonese-style Chicken and Chinese Sausage Claypot Rice 4.2/5

The classic flavour was good. The Cantonese-style Chicken and Chinese Sausage Claypot Rice is loaded with chicken, preserved Chinese chicken sausage, Chinese mushrooms, onsen egg, bok choy, and coated in dark soy sauce. The chicken was tender and exceptionally well-flavoured from marination. The sausages added richness and a mouthwatering depth of flavour to the dish, and I particularly enjoyed the chunks of mushrooms and bok choy, which complemented the meat perfectly.

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Seafood Pao Fun 3/5

Seafood Pao Fun features cooked rice soaked in a sweet and savoury broth served with sea prawns, clams, and sliced fish and topped with crispy fried garlic for a burst of flavour. While it was tasty, it was rather average.

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Sarawak Kolo Mee 3.5/5

Sarawak Kolo Mee is a new addition to their à la carte menu, served with wanton on the side. The kolo mee is flavoured with scallion oil and crispy pork lard bites, a simple combination that many of us found to be moreish and delicious. Personally, I would prefer the noodles to be more al dente.

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Singapore Rojak 4.5/5

Singapore Rojak is an amped-up version that delivers satisfaction. The culinary team went through more than 20 attempts to perfect the rojak recipe, even with precision in the cut of the ingredients. The result is a refreshing dish with chunky pineapples, cucumbers, and turnips, enhanced by the crunch of youtiao and an extra bite from jellyfish, making it irresistibly delicious. The prawn paste was elevated with calamansi, carrying hints of ginger flower, which paired exceptionally well with the distinct flavour of the century egg.

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Claypot Rice Specials Promotion
Period: 1 October to 30 November 2023
Time: 12pm to 1030pm (available for lunch and dinner)
Price: S$25*, inclusive of a Jasmine tea.

CREDIT CARD SPECIAL UOB card members enjoy 10% off the claypot rice menu. Valid for dine-in only. Offer is not valid or in conjunction with other offers and promotions.

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.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Sunday, March 5, 2023

Ah Ching Claypot Delights @ Midview City (Sin Ming) - Former Head Chef Of Geylang Claypot Rice Is Back Selling His Famous Claypot Rice

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I first got to know Ah Ching when he was at East Village. He was the former Head Chef at Geylang Claypot Rice before venturing on its own. Ah Ching had gone missing for a while when he left the food establishment at East Village. He has opened a new stall - Ah Ching Claypot Delights, selling his signature claypot rice at Midview City.

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Charcoal Claypot Rice 4.2/5

Ah Ching still cooks his Claypot Rice ($8/ $20) over charcoal fire from scratch using old rice grains. It takes about 20 minutes for him to cook each claypot. Ah Ching will constantly tilt the claypot at a different angle over the fire so that the rice is evenly cooked and not burnt. Add dark sauce to the rice to eat and give it a good toss. Besides the fragrant rice, Ah Ching makes an effort to marinate the chunky and tender chicken pieces too. The addition of salted fish and Chinese sausages accentuated the taste profile and aroma.

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Claypot Wine Chicken Soup 3.8/5

I usually like to have my claypot rice with a bowl of soup, so we had the Claypot Wine Chicken Soup ($10). It is a comforting and hearty bowl of soup with a distinct aroma from the Chinese yellow wine. While the accompanying chicken pieces are tender, I wish for more ingredients.

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Claypot Chicken in Sesame Oil 4.2/5

Lastly, we complete our meal with the Claypot Chicken in Sesame Oil ($8). I really find Ah Ching knows how to handle his chicken. They are well-marinated and extremely tender, just like the other two claypot dishes. Cooking the chicken in sesame oil gives the poultry a delicious lift in enjoyment.


Ah Ching Claypot Delights
Midview City
18 Sin Ming Lane
Stall No 4
Singapore 573960
Tel: +65 88796850
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Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Upper Thomson Road. Take Exit 2. Turn left and walk down Bright Hill Drive. Walk to destination. Journey time about 6 minutes. [Map]

Friday, January 20, 2023

Sofitel Singapore City Centre Welcomes The Year Of The Rabbit With A Bountiful Repertoire Of Culinary Treasures

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Sofitel Singapore City Centre welcomes the spring festivities with a bountiful repertoire of culinary treasures from 9 January to 5 February 2023. Delight in heartwarming reunions with family and business associates over resplendent feasts that combines traditional culinary finesse with a touch of French flair, or choose from a curated spread of handcrafted treats to convey auspicious wishes of prosperity, abundance and longevity.

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Healthy Well-being Yu Sheng 4.2/5

Available for Lunar New Year Takeaways at Sofitel Singapore City Centre is the Healthy Well-being Yu Sheng ($128+), a good change from the usual with its fruity take featuring a combination of mixed fruits such as kiwi, tangerines, cantaloupe, apples, honeydew, and shredded vegetables.

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Chef Andrew's Magnifique Pen Cai 4.5/5

Chef Andre's Magnifique Pen Cai ($328+ for 6pax / $498+ for 10 pax) is loaded with premium ingredients, including abalone, scallops, prawns, roasted pork, duck breast and black truffle. The sumptuous dish will impress everyone at the dining table.

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Double-boiled Chicken Soup with Fish Maw, Dried Scallops and Cordyceps Blossom 4/5

The Double-boiled Chicken Soup with Fish Maw, Dried Scallops and Cordyceps Blossom is a hearty and nourishing bowl of soup, whetting up the appetite for a more lavish feast on the Lunar New Year menu.

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Lap Mei Fan 4.5/5

The Lap Mei Fan is well-flavoured from the waxed meat and Chinese sausage. A hearty dish packed with beautiful flavours. Give the steamed rice a drizzle of the superior soy sauce to perk up the enjoyment.

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Deep Fried Cod Fish with Hot Bean Sauce 4.2/5

The Deep Fried Cod Fish is crispy on the outside and moist on the inside. The delicious hot bean sauce complements the buttery cod fish excellently.

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Bird's Nest Egg Tart and Steamed Coconut Nian Gao 4/5

Lastly, we had the Bird's Nest Egg Tart and Steamed Coconut Nian Gao. My favourite is the soft and spongy nian gao infused with coconut and topped with roasted coconut.

Lunar New Year takeaway specials are available for purchase via https://bit.ly/sofitelcny23 from 23 December 2022 to 2 February 2023. Guests can enjoy 15% early bird savings using promo code “EBCNY15” before 16 January. 2023.

Note: This is an invited tasting.


Racines
Sofitel City Centre
9 Wallich Street
5th floor
Singapore 078885
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Nearest MRT: Tanjong Pagar (EW Line)

Direction:
1) Alight at Tanjong Pagar MRT Station. Take Exit A. Turn left and walk to destination. Journey time about 3 minutes. [Map]