IL Clay Supper Club & Pizzeria @ Clarke Quay - Inviting Patrons to an Unique Dining Experience Reviving the Golden Era of Supper Clubs

Located in the heart of Clarke Quay, IL Clay Supper Club & Pizzeria is a stylish addition to the vibrant dining scene. This Neapolitan-style pizzeria and bar concept is helmed by renowned Naples-born chef Ciro Sorrentino, whose pizzeria Magherí in Italy earned a spot in the 50 Top Pizzeria Eccellente Italia in both 2022 and 2023. His restaurant in Ho Chi Minh City was also recognised in the 50 Top Pizza Asia-Pacific 2024 award. The supper club aims to bring the authentic flavours and ambience of a traditional Neapolitan pizzeria to Singapore, promising an exceptional dining experience.

Regina Magheri 4.5/5

What sets Neapolitan pizzas apart is their very thin base and a light, airy crust that puffs up around the edges. Neapolitan pizzas focus on the simplicity and freshness of the toppings, typically using San Marzano tomatoes and either Fior di latte or mozzarella di Bufala. The Regina Magherí ($32) is a testament to this tradition, featuring San Marzano tomato sauce, fresh buffalo cheese, pesto sauce, oregano, tomatoes pacchetelle, basil, and extra virgin olive oil. The combination of fresh, high-quality ingredients makes this pizza a must-try.

6 Cheese and Honey Pizza 4.5/5

Another standout is the 6 Cheese and Honey Pizza ($55), which includes mascarpone cheese, fior di latte, smoked provolone cheese, pecorino cheese, gorgonzola mousse, and parmesan chips, drizzled with truffle acacia honey. This pizza offers a luxurious, creamy, and sweet experience. While the taste is exceptional, the price might be steep for some.

Wagyu Beef Cube Skewer 4/5

The Wagyu Beef Cube Skewer ($39), served with parsley salad, tuna sauce, and capers, was our first small plate. Though the beef cubes were slightly dry, the accompanying sauce was outstanding, making us wish for some bread to mop it up.

Burrata Tomato Agrodolce 4/5

Next, we enjoyed the Burrata Tomato Agrodolce ($22), featuring a delicious ball of burrata paired with marinated peeled cherry tomatoes and gremolata oil. The creamy burrata and sweet tomatoes were a delightful combination, whetting our appetites for more.

Roasted Eggplant 3.8/5

We also sampled the Roasted Eggplant ($18), which was appetising when combined with whipped feta cream and candied chilli sauce, enhancing the dish's overall flavour profile.

Smoked Eel and Japanese Scallop 3.8/5

The Smoked Eel and Japanese Scallop ($26), served with capers, green olives, and dill, was light and clean-tasting. The moist, smoky eel and plump, sweet scallop created a harmonious pairing.

Sicilian Grilled Squid 3.5/5

Among the large plates we shared was the Sicilian Grilled Squid ($32), stuffed with saffron risotto and served with a chorizo peperonata sauce. While the bright chorizo sauce was delightful, the stuffed risotto's mushy texture was less enjoyable.

Antarctic Cod Fish 4/5

The other large plate, Antarctic Cod Fish ($46), was pan-seared and accompanied by apple onion relish, charcoal-smoked cauliflower purée, and pistachio crush. The simple execution highlighted the fish's freshness and buttery texture, cooked to perfection.

Gelato Cremoso 4.2/5

We had the Gelato Cremoso ($16), a unique champagne vanilla gelato with mascarpone cheese, honeycomb, and cookie crumbs for dessert. This refreshing and well-balanced dessert provided the perfect sweet ending to our meal.

Whether you're in the mood for excellent pizzas or seeking a new date night spot with a touch of glamour, IL Clay Supper Club is a great option. Personally, I would visit the place primarily for their pizzas and might skip the other items. Please note that pizzas are available for indoor dining only, daily from 12 PM to 6 PM, with the last order at 5 PM.

Note: This is an invited tasting.


IL Clay Supper Club & Pizzeria
Clarke Quay
3D River Valley Road
#01-04
Singapore 179023
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 12pm - 12midnight
Fri-Sat: 12pm - 2am

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Tien Court @ Copthorne King’s Hotel - Celebrates 35th Anniversary With A Fresh Menu

Tien Court, located at Copthorne King’s Hotel, celebrates its 35th anniversary with a fresh menu curated by Master Chef Lui. With a lifelong dedication to Teochew cuisine and a profound cultural insight, Chef Lui's menu highlights the natural flavors and freshness of ingredients, ranging from seafood to poultry and vegetables.

Assorted Dim Sums 4/5

The Dim Sum menu is a highlight, featuring delectable offerings like the Teochew Steamed Crystal Dumpling, plump with a juicy mixture of dried shrimp, preserved radish, and turnip, wrapped in delicate translucent skin. Equally delightful is the pan-seared Teochew Chai Kueh, boasting a well-made kueh skin with a tasty seared exterior. One notable item is the Crispy Teochew Dumpling, featuring an airy crust filled with succulent prawn and bamboo shoot.

Double-boiled Fish Maw Nourishing Soup 5/5

The Double-boiled Fish Maw Nourishing Soup was stunning with a generous portion of premium fish maw complemented by chicken collagen, bamboo shoots, and an array of herbs. Slow-cooked for hours, the result was a velvety broth with a rich depth of flavor, offering a nourishing and satisfying experience.

Braised Sliced Silver Hill Irish Duck 4/5

An elevated take on the traditional Teochew braised duck is the Braised Sliced Silver Hill Irish Duck. While the use of Irish duck doesn't necessarily make the dish tastier than its regular counterpart, the addition of extra fats enhances its richness. However, what stood out for me is the aromatic and herbaceous braising sauce.

Signature Teochew Puning Fermented Bean Chicken 4.5/5

The Signature Teochew Puning Fermented Bean Chicken showcases the unique ingredient of Puning fermented bean paste. This dish features a whole chicken marinated in a mixture of Puning fermented beans — a specialty from the city of Puning — along with aromatics like ginger and pandan leaves. The chicken is gently baked in a claypot over fire. The meat emerged succulent, accompanied by a sauce that balanced sweetness with a subtle tang, offering a complex and enticing flavour profile.

Pan-fried Cod Fish with Superior Soy Sauce 5/5

Signature Braised White Teat Sea Cucumber 5/5

We had 2 excellent seafood dishes. The Pan-fried Cod Fish was executed with a perfect crust flavoured with a light superior soy sauce. The Signature Braised White Teat Sea Cucumber in oyster sauce is a memorable dish - Deep fried after braising, the sea cucumber had a delectable chewy and bouncy texture, contrasted with its crisp skin. This preparation also allowed it to absorb the oyster sauce better, elevating its flavours.

Teochew-style Oyster Omelette 3.5/5

The Teochew-style Oyster Omelette is prepared with Master Chef Lui’s special fish sauce blend. The egg and flour mixture is fried to a crisp perfection, with plump oysters nestled beneath it. While the dish delivered as expected, juicier and plumper oysters would have elevated its taste and flavour.

Signature Teochew Wok-fried Hor Fun 4/5

Signature Teochew Wok-fried Hor Fun with diced kailan and preserved radish hor fun boasts a remarkable infusion of wok hei. While the hor fun base itself leans slightly towards the bland side, it's elevated by the abundance of umami-rich flavors and textures from the other ingredients. Each mouthful is a delightful combination of wok hei and diverse flavours.

Steamed Yam Paste 5/5

The Steamed Yam Paste 'Orh Nee' with pumpkin and gingko nut stands out as one of the finest I've tasted from a restaurant. The yam paste had the right amount of sweetness, complemented by tiny yam chunks within that added texture. For those craving extra sweetness, a side of sugar syrup is provided.

Other than A curated range of set menus with Individual and Group Set Menus are available, priced from $78 per person for a 7-course exploration menu to 8-course family-style menu for a party of 10 for $1,088.

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.


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 destination. Journey time about 8 minutes. [Map]

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

Racines @ Sofitel Singapore City Centre - Usher in the Year of the Dragon with a Line-up of Lunar New Year Delights and Set Menus

Usher in the Year of the Dragon with a line-up of Lunar New Year delights at Sofitel Singapore City Centre. Available from 1 February 2024 until 29 February 2024, revel in specially curated set menus and celebratory a la carte delights at Racines, or opt for auspicious takeaways to celebrate in the comfort of your home.

Healthy Well Being Yu Sheng 4/5

Highlights include the Healthy Well Being Yu Sheng ($128). Departing from the traditional use of salmon, this refreshing take features crunchy and sweet rock  melon. The vibrant combination of fruits and shredded vegetables marks the commencement of the new year and signifies a healthy start to the festivities.

Chef Andrew’s Magnifique Pen Cai 5/5

Chef Andrew's Magnifique Pen Cai ($328/$498) is exceptional. Ingredients include abalone, scallops, prawns, pork belly, and duck meat, combined with a sauce boasting a rich depth of flavour. The crispy pork belly, with its irresistible crackling, and the duck meat, reminiscent of smoked duck with a layer of unctuous skin, contribute to the overall indulgence of this dish.

Fried Crab Meat Ngoh Hiang 4/5

Available for takeaway, Fried Crab Meat Ngoh Hiang ($68/500g, $128/1kg) is a great add-on side dish. It was juicy with an airy crust. The fiery dipping chilli sauce served with it helped cut through its richness.

Double-boiled Chicken Soup 4.5/5

From the set menus, we tried Double-boiled Chicken Soup with Dried Scallop & Cordycep Blossom. It had a good consistency with a delectable depth of earthy flavour.

Lap Mei Fan 4/5

One of the highlights in the CNY specials includes the Lap Mei Fan, a hearty claypot dish of steamed rice with waxed meat and Chinese sausage. The rice, reminiscent of chicken rice, was flavourful on its own. While the Chinese sausage was slightly tougher than expected, combined with the waxed meat, it still resulted in a wholesome and satisfying dish.

Caramelised Black Cod Fillet with Butter Edamame & Bonito Sauce 5/5

We then indulged in the Caramelised Black Cod Fillet with Butter Edamame & Bonito Sauce. The umami-rich bonito sauce heightened the cod fillet, enhancing its buttery texture and robust flavour. The caramelised exterior added bittersweet notes and a contrasting texture, providing an exquisite touch to the cod.

Bird's Nest 4.5/5

We were treated to a nourishing bowl of Bird's Nest with Ginseng, Red Dates & Wolfberries for dessert.

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.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Shangri-La Singapore - Spring into a Soaring Lunar New Year

Embark on a bountiful Lunar New Year celebration at Shangri-La Singapore as we usher in the auspicious Year of the Dragon. Revel in the opulence of our reunion feasts and indulge in exquisite festive treats. For those preferring celebrations at home, our sumptuous gourmet takeaways promise an equally lavish experience in the comfort of your own abode.

Auspicious Dragon Yu Sheng

A true spectacle, the limited-edition Auspicious Dragon Yu Sheng is poised to leave an impression. Priced at $238++ for six and eight persons, this masterpiece, resembling a dragon, features julienne vegetables, smoked salmon, and jellyfish. A two-day advance order is required for this showstopper.

Pen Cai

The much-anticipated Pen Cai takes centre stage with the Abundance Pen Cai ($518.80 nett) for 8 persons. Overflowing with over 18 luxurious ingredients, including Abalone, Fish Maw, Whole Dace Fish, and more, it's a symbol of prosperity and abundance.

Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao

Introducing a delectable creation for the Lunar New Year festivities: the Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao ($72.80 nett, 900g). This special concoction redefines tradition by replacing conventional white or cane sugar with trehalose, presenting a healthier alternative for indulgence. Adorned with delicate rose petals on its surface, this unique Nian Gao elevates texture and symbolises reunion's joyous spirit. Immerse yourself in a fusion of health-conscious sweetness and the essence of celebratory togetherness.

Mung Bean and Dhal Nian Gao

Experience a burst of vibrant hues with the Mung Bean and Dhal Nian Gao ($37.80 nett). This delightful creation showcases a harmonious blend of yellow and green tones. Crafted with precision, a meticulous combination of glutinous rice flour and wheat flour is added to the mixture, ensuring the desired consistency and texture. The result is a visually appealing treat that promises a unique taste adventure. As the final touch, this colourful Nian Gao undergoes a meticulous steaming process, delivering a delectable fusion of tradition and innovation.

Shangri-La Yuzu Pineapple Tarts

Experience a modern twist with the Shangri-La Yuzu Pineapple Tarts ($64.80 nett, 16pc). These tarts bring a sweet and zesty finish, transforming the traditional into a contemporary delight.

We were graciously hosted at Shangri-La Singapore for an enchanting Lunar New Year dinner. The evening unfolded as a showcase of sumptuous delights, offering a glimpse into the gourmet extravaganza crafted for this Lunar New Year. Each dish, a testament to culinary artistry, promised an unforgettable journey of flavours and textures befitting the grandeur of the occasion.

Trio Appetiser Platter

We commenced with a Trio Appetiser Platter, a tantalising showcase of meticulously crafted dim sum. Among the treasures were Steamed Diced Scallop Dumplings adorned with glistening Salmon Roe, offering a burst of oceanic richness. Following suit, the Steamed Cod Fish Dumplings promised a harmonious blend of textures and flavours. As a crowning jewel, the Deep-fried Shrimp with Cheese encased in a crisp Filo Pastry revealed a delightful interplay of the crunchy exterior and succulent, cheesy interior. Each morsel was a visual feast and a symphony of delectable sensations that set the tone for the dinner ahead.

Double-boiled Chicken Broth with Fish Maw, Ginseng and Honey Locust

In the symphony of flavours, a bowl of Double-boiled Chicken Broth with Fish Maw, Ginseng, and Honey Locust emerges as a comforting elixir. The essence of Chicken intertwines with the delicate richness of Fish Maw, the earthy notes of Ginseng, and the subtle sweetness of Honey Locust. The slow double-boiling process ensures that every sip encapsulates the wholesome goodness of the ingredients, creating a nourishing and soul-soothing experience. Each spoonful is a testament to the chef's mastery in extracting the essence of nature's bounty.

Abundance Pen Cai

Served before us is a miniature of the Abundance Pen Cai. A treasure trove of sea and land, the pot overflows with opulence - 8-head Abalone, Whole Dace Fish, Fried Fish Maw, Pork Knuckle, Sweet and Sour Pan-fried Prawn, Dried Scallop, Sea Cucumber, Goose Web, Roasted Pork, Soya Sauce Chicken, Dried Oyster, Fragrant Mushroom, Radish, Taro, Chinese Cabbage, Fried Bean Curd Stick, Chestnut, and Black Moss. Each ingredient, meticulously curated and arranged, symbolises prosperity and good fortune. The rich flavours of the sea meld with the earthiness of the land, creating a harmonious symphony in this culinary orchestra. The Abundance Pen Cai is not merely a dish but a celebration of life's bountiful offerings, a feast for the senses.

Steamed Atlantic Cod Fish Fillet

The Steamed Atlantic Cod Fish Fillet, moist and buttery, melted with every bite. The appetising sour notes from the preserved vegetables brought a refreshing twist to the dish, a perfect prelude to the sweet and fragrant finish brought by the infusion of tangerine peel. This subtle yet pronounced element added a layer of sophistication, elevating the entire experience. The crystal noodle with black bean sauce complemented this seafood opus, a harmonious duet that enhanced the overall symphony. The marriage of textures and the play of sweet, sour, and umami made this dish not just a meal but a culinary performance to remember.

Fried Glutinous Rice

In a spectacular finale, our dining journey at Shangri-La Singapore reached its zenith with the Fried Glutinous Rice, which encapsulated the essence of richness and depth. The glutinous rice, layered with preserved meat, dried shrimp, conpoy, and scallops, was crowned with the luxury jewel—black caviar. Each glutinous rice grain bore the fragrant signature of preserved meat, creating a melody of flavours resonating through every bite. It left an indelible impression—a harmonious blend of flavours that provided a delicious and hearty conclusion to our Lunar New Year feast at Shangri-La Singapore.

Lunar New Year goodies are available for purchase online from 20 December 2023 to 24 February 2024. 20% Early Bird Discount is applicable for selected items and valid till 7 January 2024, and 15% discount valid till 21 January 2024. To order online, please visit https://bit.ly/shangrilacny24, call +65 6213 4511 or email festive.sls@shangri-la.com.

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)

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in the Year of the Dragon with an Array of Lunar New Year Delicacies and Dine-in Set Menus

藝 Yì by Jereme Leung in Raffles Hotel Singapore invites guests to celebrate a season of reunions and new beginnings with an exquisite selection of festive delicacies and auspicious gifts. Chef Jereme Leung has curated an array of Lunar New Year delicacies and Lunar New Year Dine-in Set Menus, available from 22 January to 24 February 2024. During our visit, we tried the Abundance Set Menu ($228/pax).

Longevity Yu Sheng

There are 4 selections of Yu Sheng, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. The Abundance menu offers Longevity Yu Sheng ($216/$152) with Octopus Sashimi & Sakura Shrimp. I enjoyed the sweetness and texture of the Sakura Shrimps, and it was a pity that they seemed to get lost easily among other ingredients due to their delicate texture.

Platter 3/5

Next, we had an appetiser platter comprising Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop served with roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The char siew was succulent but could be elevated with more caramelisation. The other two items weren't as delectable. The yuzu salsa was a tad too sweet, and the Kueh Pie Tee cup left an unexpected taste.

Soup 4.8/5

The soup course features Doubled-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and good depth of flavour from the mushroom were thoroughly enjoyable, offering a delicate balance to relatively affluent fish maw.

Braised 10-Head South African Abalone 4.5/5

Next, we had a premium Braised 10-head South African Abalone. The sauce and accompanying ingredients harmoniously complemented the abalone, making it a wholesome dish.

Pan-seared Cod Fish 4.5/5

Following is Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard. It stood out with its buttery flesh encased in an aptly crisped exterior. The savoury sauce and fragrant lard bits accentuated the sweetness of the fish.

Sweet & Sour Crispy Prawn 4/5

Another seafood dish on the menu was Sweet & Sour Crispy Prawn with soybean cake, offering a nostalgic Sweet and Sour Pork flavour. I appreciate the addition of tempeh in this dish, which paired well with the texture of the prawn.

Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats 5/5

The highlight for me was this Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats, excellently executed in every aspect. The perfectly steamed rice absorbed all the flavours imparted from the warmed preserved meats, complemented by a drizzle of sweet sauce that bound all the ingredients together. The preserved meats, rich with intense umami, were scrumptious and moreish.

Sweet Soup 5/5

Water Chestnut Cake 2/5, Salted Egg Yolk Custard Glutinous Rice Balls 3/5

Dessert served was a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, alongside Homemade "Yuan Bao" Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup had the right amount of sweetness to balance the indulgent meal.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]