Tien Court Restaurant @ Copthorne King's Hotel - Welcomes The New Year With Blossoms of Fortune Dining, A Series of Specially Curated CNY Set Menus

Tien Court Restaurant at Copthorne King's Hotel welcomes the Lunar New Year with Blossoms of Fortune Dining, a series of specially curated Chinese New Year set menus available from 30 January to 3 March 2026. Celebrating prosperity, vitality and good fortune, the menus bring together time-honoured Teochew flavours elevated with premium ingredients.

Prosperity Smoked Salmon Yu Sheng 4.5/5

The Sweet Happiness Set Menu ($142 per pax) opens with a Prosperity Smoked Salmon Yu Sheng. Thick slices of smoked salmon offered a satisfyingly meaty bite, while the addition of candied cashews brought a pleasant sweetness and nutty crunch that lifted the overall texture.

Braised Superior Pumpkin Soup 5/5

This was followed by Braised Superior Pumpkin Soup with Bird's Nest and Crab Meat, an elegant bowl of comfort. The soup was soothing yet refined, with well-balanced flavours that soothed the appetite.

Signature South African 6-Head Abalone 5/5

The Signature South African 6-Head Abalone with Fish Maw and Black Moss in Oyster Sauce was a highlight. The abalone was tender and well-infused with umami from the glossy oyster sauce, while the fish maw retained a delicate springiness that carried the sauce beautifully.

Pan-fried Cod Fish 4.5/5

Next came the Pan-fried Cod Fish with Golden Garlic Soy Sauce, a clear crowd-pleaser. The cod was moist and flaky within, contrasted by a crisp golden crust. Its buttery richness was complemented aptly by the savoury soy-based sauce.

Teochew Braised Sliced Irish Duck 4/5

A Teochew classic followed in the form of Teochew Braised Sliced Irish Duck. The use of Irish duck, favoured for its more unctuous fat, produced richly flavoured meat, while the accompanying vinegary chilli dip provided a welcome acidity to cut through the richness.

Wok-fried Glutinous Rice with Dried Scallop, Chinese Sausage and Black Truffle 5/5

The much-anticipated Wok-fried Glutinous Rice with Dried Scallop, Chinese Sausage and Black Truffle did not disappoint. The rice was satisfyingly sticky and chewy, made moreish with umami-laden diced scallops and fragrant Chinese sausage.

Double-boiled Peach Gum with Red Date and Glutinous Rice Ball, Steamed Niao Gao 3.8/5

Dessert concluded with Double-boiled Peach Gum with Red Date and Glutinous Rice Ball, served alongside Steamed Nian Gao. Lightly crusted with crushed peanuts, the nian gao was punctuated with a delectable nuttiness, while the peach gum provided a gently sweet finish to the meal.

Early Bird Promotion
20% early bird discount, full payment must be made within the promotional period: now to 28 January 2026.
10% dine-in from 30 January to 3 March 2026.

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.


Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Level 2
Singapore 169631
Tel: +65 63183193/ 63183198
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to the destination. Journey time is about 8 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 4. Walk to the bus stop opposite the Holiday Inn Atrium (Stop ID 06149). Take bus number 51, 64, 123, or 186. Alright, 1 stop later. Cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

Fortune in Motion: Galloping into a Prosperous New Year with Shangri-La Singapore

One of the most anticipated Lunar New Year celebrations each year has to be at Shangri-La Singapore, and this year's festivities are nothing short of spectacular. Taking centre stage is a majestic revolving lantern (走/跑马灯), symbolising the turning of fortunes and the promise of prosperity. Surrounding it are beautifully presented Yu Sheng platters, inviting diners to toss to an abundant and prosperous new year.

Assorted Dim Sum 4.2/5

Our Lunar New Year dinner began with a refined platter of Assorted Dim Sum, featuring Deep-fried King Prawn Pastry with Chinese Chives, Deep-fried Glutinous Rice Sesame Ball with Diced Chicken and Salted Fish, Steamed Grouper Dumpling with Asparagus, and Steamed Scallop Dumpling with Egg White and Black Truffle. Each morsel was delicately crafted, showcasing finesse in both flavour and execution.

Abundance Pen Cai 4.8/5

Served in an individual mini claypot, the Abundance Pen Cai may be petite in size but is generously packed to the brim with premium ingredients. Highlights include abalone, stuffed dace fish, pan-fried fish maw, sweet and sour pan-fried prawn, dried scallop, sea cucumber, goose web, roasted pork, soy sauce chicken, dried oyster, fragrant mushrooms, white radish, taro, baby Chinese cabbage, fried beancurd skin, chestnut and black moss. Each layer contributed to a harmonious medley of textures and flavours, making this a standout dish of the evening.

Double-boiled Chicken Soup with Dried Scallops and Fresh Matsutake Mushrooms 4.2/5

The Double-boiled Chicken Soup was clear yet intensely flavourful, drawing richness from the essence of dried scallops and fresh matsutake mushrooms. Comforting, hearty and nourishing, this was a bowl that warmed both the palate and the soul.

Roasted Whole Suckling Pig Stuffed with Fried Glutinous Rice 4/5

A quintessential celebratory dish, the Roasted Whole Suckling Pig was elevated with a stuffing of fragrant fried glutinous rice. The skin was crispy and crackling, offering delightful textural contrast, while the aromatic glutinous rice added depth and richness to each bite.

Cod Fillet in Rich Seafood Bisque with Crispy Rice 4.2/5

The Cod Fillet in Rich Seafood Bisque impressed with its lightly crisp exterior encasing buttery, moist flesh. The robust seafood bisque delivered an intensified oceanic flavour, complemented by crispy rice that added an enjoyable crunch and textural contrast.

Pumpkin Sago with Bird's Nest 4.2/5

Jin Jun Mei Peach Resin Coconut Pudding 4/5

Desserts rounded off the meal on a satisfying note. The Pumpkin Sago with Bird's Nest, served charmingly in a mini pumpkin, was creamy and gently sweet, with the bird's nest lending a luxurious, gelatinous bite. Meanwhile, the Jin Jun Mei Peach Resin Coconut Pudding featured a chewy, nian gao-like texture, delicately infused with the aromatic notes of Jin Jun Mei, a premium Chinese black tea, offering a refined and elegant finish to the festive feast.

Note: This is an invited tasting.


Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 67373644
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Nearest MRT: Orchard (NS Line)

Man Fu Yuan @ Fraser House, a Luxury Collection Hotel - Ushers in The Year of The Horse with an Impressive Line-up of Seven Festive Set Menus

Man Fu Yuan at Fraser House by a Luxury Collection Hotel ushers in the Year of the Horse with an impressive line-up of seven thoughtfully curated festive set menus, starting from $168++ per person. Designed to cater to celebrations of all scales – from intimate family reunions to large corporate gatherings – the menus also include a refined vegetarian option, reflecting both inclusivity and finesse in their festive offerings.

Celestial Auspicious Yu Sheng 4/5

A definite showstopper of the season is the spectacular 88cm Celestial Auspicious Yu Sheng ($1,288++, serves up to 10), dramatically crowned with a 1.2m mythical horse in mid-leap, symbolising strength, vitality and boundless possibilities for the year ahead. Beyond its visual impact, the Yu Sheng impresses with its lavish selection of premium ingredients – abalone, rock lobster, ikura, crispy shredded dried Hokkaido scallop, salmon sashimi, crispy fish skin and auspicious condiments – tossed in a fragrant golden peach–passion fruit sauce and shallot oil. The combination delivers both textural contrast and a well-balanced sweet-tangy finish, making it a festive centrepiece worthy of the occasion.

Cantonese Lobster Soup, Crab Meat, Crab Roe, Premium Fish Maw 4.2/5

The luxurious bowl of Cantonese Lobster Soup is an umami-laden delight. Rich with crab meat, crab roe and premium fish maw, the broth carries deep crustacean sweetness, elevated further by the briny richness of the roe. The tender, gelatinous fish maw adds an indulgent textural contrast, making each spoonful comforting yet opulent.

Steamed Alaskan King Crab, Egg White, 15-Year Chinese Wine, Scallion 4.5/5

Another elegant seafood dish follows: Steamed Alaskan King Crab, served on a silky bed of egg white. Lightly perfumed with 15-year Chinese wine and finished with scallions, the dish highlights the crab's natural sweetness. The egg white, steamed with the crustacean, absorbs its essence beautifully, resulting in a refined, aromatic plate.

Salt-baked Chicken with Red Rice Wine, Dongjiang Style 4.2/5

The Salt-baked Chicken with Red Rice Wine is baked to tender perfection, retaining its succulence beneath a gently seasoned exterior. The addition of red rice wine enhances the aroma and adds a subtle fermented sweetness, lending depth and complexity to this comforting classic.

Steamed Silver Cod Fillet, Duo Garlic, 15-Year Preserved Radish, Superior Soya Sauce 4.2/5

A delicate showcase of technique, the Steamed Silver Cod Fillet highlights the fish's buttery richness and flaky texture. The pairing with duo garlic, aged preserved radish and superior soya sauce accentuates its natural sweetness, creating a clean yet deeply satisfying flavour profile.

Wuxi-style Braised Iberico Pork Belly, 18-Head South African Premium Dried Abalone 4.8/5

One of the standout dishes of the evening is the duo of Wuxi-style Braised Iberico Pork Belly and 18-head South African Premium Dried Abalone with broccoli. The pork belly, with its perfect ratio of fat to lean, is wobbly tender and melts in the mouth – indulgent yet not greasy. The abalone is equally impressive, cooked to tender perfection with a molten centre, a clear testament to the chef's mastery of this prized ingredient. This dish alone justifies the menu's premium nature.

Golden Fried Rice, Crispy Premium Spiky Sea Cucumber, Preserved Leek Sauce 4/5

As with all traditional Chinese banquets, the meal concludes with a comforting carbohydrate dish. The Golden Fried Rice is satisfying and well-executed, complemented by crispy premium spiky sea cucumber in preserved leek sauce. The sea cucumber offers a delightful firm, and bouncy texture, adding interest to this hearty finale.

Mandarin Kumquat Sorbet, Red Osmanthus Honey, Golden Bird's Nest 4.2/5

Wrapping up the meal is a light, refreshing dessert of Mandarin Kumquat Sorbet, paired with Red Osmanthus Honey and Golden Bird's Nest. Clean, aromatic and gently sweet, it provides a refreshing close to a rich and indulgent Lunar New Year feast.

Note: This is an invited tasting


Man Fu Yuan
Fraser House, a Luxury Collection Hotel
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Pulsii French Bistro @ Tras Street - Where French Finesse Meets Japanese Precision

Back at Pulsii French Bistro, helmed by Chef Daisuke Yoshikawa, we were introduced to its refreshed menu that continues to reflect refined French techniques with comforting, well-balanced flavours.

Duck Confit Croquettes 4/5

We began with the Duck Confit Croquettes ($4/pc), deep-fried to a beautiful golden brown. Breaking into the crisp exterior reveals a savoury, flavour-packed centre that delivers an immediate burst of richness. The addition of purple cabbage is a thoughtful touch, providing a refreshing contrast that nicely balances the robust duck flavours.

Fromage de Tete Spring Rolls 4/5

Another delightful starter is the Fromage de Tete Spring Rolls ($14). Encased in a crisp skin, the filling consists of slow-braised pork ragout made from four different cuts, resulting in layers of texture and depth. It is a satisfying bite that showcases both richness and finesse, making it an enjoyable snack to share.

Truffle Souffle Omelette with Beef Stew 4.2/5

The Truffle Souffle Omelette with Beef Stew ($16) arrives looking like a soft, fluffy egg cloud. Cutting through the delicate omelette reveals a hearty beef stew beneath, featuring fork-tender beef that has absorbed the deep, savoury flavours of the sauce. The truffle aroma adds an elegant touch, elevating this comforting dish.

Grilled Japanese Cod 4/5

For mains, we had the Grilled Japanese Cod ($55). The fish is wonderfully fatty and buttery, cooked just right to retain its moist texture. It is complemented by a fragrant clam saffron sauce, with fresh tomato and fennel adding brightness and balance to the dish.

Overall, Pulsii French Bistro’s new menu showcases Chef Daisuke Yoshikawa’s thoughtful approach to French bistro fare, where comforting flavours meet refined execution. From well-crafted starters to satisfying mains, the dishes strike a balance between indulgence and finesse, making Pulsii a pleasant choice for both casual dining and special occasions. With its polished yet approachable offerings, Pulsii remains a spot worth revisiting for diners seeking modern French cuisine with depth and character.

Note: This is an invited tasting.


Pulsii French Bistro
55 Tras Street
Singapore 078994
Tel: +65 9689 8407
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Cendra Tapas Bar and Grill @ Gemmill Lane - Modern Catalan Flavours in a Cosy Hideout

Tucked away along Gemmill Lane, Cendra Tapas Bar and Grill is a cosy, modern Spanish-Catalan restaurant helmed by Chef-Owner Xavi Palau. Hailing from Barcelona, Chef Xavi brings a thoughtful mix of tradition and innovation, backed by his experience as former Executive Sous Chef at FOC. At Cendra, his personal interpretation of Catalan cuisine shines through in comforting, flavour-driven plates.

Crystal Bread with Tomatoes 4.8/5

We kick-started the meal with the Crystal Bread with Tomatoes ($12), further elevated with Iberico Ham ($36 for 50g). The sweet tomato spread layered over the crisp toast combined beautifully with the intensely flavoured Iberico ham. Each bite brought back fond memories of Barcelona, in which simple ingredients were treated with respect and allowed to shine.

Canadian Oysters N2 4/5

The Canadian Oysters N2 with Gin Fizz Foam ($8) offered a refreshing counterpoint. Briny and creamy, the oyster was lifted by the bright, zesty gin fizz foam, giving the classic raw oyster a playful twist.

"Ensaladilla Rusa", Smoked Mackerel on Crisp Toast 4.8/5

The Ensaladilla Rusa with Smoked Mackerel on Crisp Toast ($22 for 2pc) was one of the standout tapas. The classic, creamy Spanish potato salad paired harmoniously with smoked mackerel. It was simple yet incredibly satisfying. This dish is a reminder of how straightforward components can come together to create something truly memorable.

Cod Fish Fritters 4.2/5

The Cod Fish Fritter ($10 for 2pc) is another Spanish classic done well. Encased in a paper-thin, golden crust that gently shatters, the interior reveals a light, airy, mousse-like texture brought about by the whipped batter. The flavours unfold gradually, from the crisp, lightly toasted exterior to the tender, mildly briny cod within. A squeeze of lemon or a swipe of aioli brightens and completes this comforting bite.

Roasted Leek, Romesco, Hazelnuts 4.2/5

The Roasted Leek ($16) is grilled just enough to achieve a slight char, imparting a hint of smokiness while preserving its sweetness. Paired with romesco (a traditional Catalan sauce celebrated for its nutty, smoky richness) and hazelnuts, the dish offers a lovely balance of textures and flavours.

Spanish Octopus with Iberico Chorizo Foam 4.5/5

Another highlight was the Spanish Octopus with Iberico Chorizo Foam ($30). The octopus was cooked to a beautifully tender consistency, complemented by the rich, savoury Iberico chorizo foam that added depth and umami to every bite.

Pork Butifarra Rice "a la Llauna" 4.5/5

Unlike typical Spanish restaurants, Cendra does not serve paella. Instead, it introduces diners to A La Llauna, a traditional Catalan technique where rice is baked in a shallow metal tray. The Pork Butifarra Rice "a la Llauna" ($40) comes laden with a tomato-based sauce infused with butifarra sausage, pork ribs, and mushrooms. Smoky, savoury, and deeply comforting, each spoonful evokes the warmth of home-style Catalan cooking, refined just enough for the modern table.

Chocolate Soufflé with Stracciatella Ice Cream 4.2/5

We ended the meal with the Chocolate Soufflé with Stracciatella Ice Cream ($18), a flourless soufflé made with Costa Rica 70% chocolate. Soft, fluffy, and intensely chocolatey, it's a dessert that will undoubtedly delight chocolate lovers.

Cendra Tapas Bar and Grill stands out for its honest, flavour-driven approach to Catalan cuisine. While the menu keeps things tight and focused, each dish reflects Chef Xavi's depth of experience and personal connection to his heritage. Whether you're here for small plates, comforting baked rice, or simply to explore Catalan flavours beyond the usual paella, Cendra offers a warm and satisfying dining experience worth seeking out on Gemmill Lane.

Note: This is an invited tasting.


Cendra Tapas Bar and Grill
5 Gemmill Lane
#01-01
Singapore 069261
Tel: +65 96634084
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Sun-Mon, Wed-Fri: 12pm - 230pm, 6pm - 11pm
Sat: 6pm - 11pm
(Closed on Tue)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

The Black Pearl @ Odeon 333 - A New Roof Top Chinese Restaurant Offering Contemporary Take on Yue Cuisine

The Black Pearl, the latest Chinese restaurant to open at Odeon 333, presents a contemporary interpretation of 'Yue' cuisine, encompassing various sub-cuisines of the Greater Canton region. Located on the rooftop of Odeon 333, the lavish interior boasts a panoramic city view, featuring a main dining hall, three modular private dining rooms, a stylish bar, and an exclusive Chef's Table.

Crispy Shrimp Rice Roll 4.2/5

The meal begins with a taste of the dim sum menu, highlighted by the Crispy Shrimp Rice Roll ($18). The red hue comes from blending uncooked red rice into the flour mixture, giving the rice roll a vibrant touch. It is wrapped around a deep-fried Vietnamese rice paper fritter filled with prawn and asparagus, complemented by a house-blended soy sauce. The contrast between the smooth rice roll and the crispy interior creates an enjoyable textural experience.

Black Pearl Truffle Wild Mushroom Dumplings 4.2/5

Another standout is the Black Pearl Truffle Wild Mushroom Dumplings ($9 for 3pc). Wrapped in delicate dumpling skin and finished with edible gold shimmer, the filling consists of stir-fried chopped flower mushrooms, water chestnuts, asparagus, and carrots mixed with truffle paste and mushroom powder, enhancing the dish's earthy notes.

Black Pearl Signature Pork Knuckle Jelly 4/5

Moving on to appetisers, the Black Pearl Signature Pork Knuckle Jelly ($26 for 6pc) presents a modern take on traditional Teochew pork trotter jelly. Moulded into a sphere shape and covered in a jelly layer made of Spanish balsamic vinegar and squid ink, it delivers a burst of flavour in every bite.

Otah Mousse in Cones 3.5/5

Inspired by Southeast Asian grilled fish paste, the Otah Mousse in Cones ($9 per portion) features deboned Spanish mackerel blended with egg white, fresh cream, and coconut milk. It is steamed and piped into petite charcoal-tinted cones, paying homage to the traditional method of grilling otah over charcoal. Garnished with crispy salmon skin, it provides an extra layer of texture.

Shunde Style Slow-cooked Fish in Thick Broth topped with Crispy Fish Skin 5/5

A crowd favourite, the Shunde Style Slow-Cooked Fish in Thick Broth ($22 per pax) boasts a creamy and flavourful broth enhanced by thinly sliced kaffir lime leaves. This dish is packed with premium ingredients, including sliced red grouper, fish maw, luffa, black fungus, jade fungus, bamboo shoots, dried scallops, fish skin, and shredded ginger for a comforting finish.

BBQ Premium Iberico Char Siew 3.8/5

The BBQ Premium Iberico Char Siew ($38) is smoked with thyme, giving it an extra aroma. While most diners enjoyed it, the cut was a bit too fatty for my preference.

The Black Pearl Peking Duck 4/5

The Black Pearl Peking Duck ($108) is roasted with lychee wood in a German-made oven for a consistently crisp skin. Served with housemade pancakes, osmanthus flower, sugar, Peking duck sauce, scallions, and cucumber, this dish is a solid choice. For an additional $18, the remaining duck meat can be prepared in three styles: Salt and pepper, Wok-fried Yee Mee with Mustard Green, or Diced Duck with Osmanthus Flower and Lettuce.

Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce 4.5/5

The Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce ($28 per pax) offers a delightful combination of crispy, pan-seared cod with moist, buttery flesh. The accompanying spicy pineapple sauce enhances the dish with tropical, sweet, and spicy notes.

Crispy Roasted Pig Stuffed with XO Glutinous Rice 4.2/5

A celebratory dish, the Crispy Roasted Pig stuffed with XO Glutinous Rice ($208 Half/ $398 Full), is topped with caviar. The glutinous rice, cooked with housemade XO sauce, Chinese sausage, and liver sausage, is well-seasoned with a 13-spice powder blend, perfectly complementing the crispy roasted pig.

Hakka Braised Tofu Stuffed with Minced Pork 4.5/5

Highlighting The Black Pearl's culinary diversity, the Hakka Braised Tofu Stuffed with Minced Pork ($28) features a soft tofu block filled with minced pork paired with a flavourful braising sauce. This dish, based on Chef Dee's maternal grandmother's recipe, offers a taste of nostalgia and homely comfort.

Poached Nai Bai with Superior Broth 4.2/5

A simple yet hearty dish, the Poached Nai Bai with Superior Broth ($24) retains its crunch and is enhanced by a rich broth topped with goji berries and deep-fried shredded dried scallops.

Teochew Pan-fried Hor Fun with Seafood 4.5/5

A surprising favourite, the Teochew Pan-Fried Hor Fun with Seafood ($28), features broad rice noodles wok-fried with fish sauce, preserved radish, bean sprouts, prawns, and scallops. The inclusion of Japanese Mangetsu eggs adds layers of flavour and aroma, while the pancake-like presentation makes it visually appealing.

Pumpkin Sago with Coconut Milk 4.2/5

Ending the meal on a sweet note, the Pumpkin Sago with Coconut Milk ($8 per pax) blends Japanese pumpkin with fresh cream and coconut milk for a smooth consistency. The inclusion of pumpkin cubes and sago adds a pleasant texture, and diners can enjoy it chilled or hot.

While The Black Pearl delivers well-executed and delicious dishes, many of them can be found in other Chinese restaurants across Singapore. The restaurant succeeds in offering a comfortable dining experience with quality ingredients and refined cooking techniques. However, it is still in search of a unique identity to truly stand out as a gem in Singapore's competitive Chinese dining scene. Nonetheless, with its prime location, stylish setting, and diverse menu, The Black Pearl is undoubtedly worth a visit for those looking to indulge in contemporary Cantonese cuisine.

Note: This is an invited tasting.


The Black Pearl
Odeon 333
333 North Bridge Road
#07-11/12
Singapore 188721
Tel: +65 6022 1022
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm
Sat-Sun: 10am - 12pm (Dim Sum Brunch)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Turn left onto North Bridge Road. Walk to destination. Journey time about 6 minutes. [Map]