The Line @ Shangri-La Singapore - An Egg-traordinary Spring Feast Buffet

The Line at Shangri-La Singapore presents an Egg-traordinary Spring Feast Buffet from 3 to 27 April 2025. Expect an impressive spread that spans Western, Middle Eastern, Indian, and Southeast Asian cuisines, with unlimited servings of premium seafood such as Boston Lobster and Snow Crab.

Cold Selection and Charcuterie Stations

The Cold Selection and Charcuterie Stations feature a well-curated selection of cheeses, cold cuts, and wholesome salads. One of my personal favourites was the Roasted Kabayaki Salmon Salad with Buckwheat Soba Noodles — light, flavourful, and satisfying.

Creamy Salted Egg Pasta with Fried Prawn Balls

Mushroom-Stuffed Chicken Roulade

The Western Station had an outstanding lineup. The Creamy Salted Egg Pasta with Fried Prawn Balls was a straightforward crowd-pleaser, while the Mushroom-Stuffed Chicken Roulade was elevated with a rich mushroom brown sauce.

Miso-Glazed Barramundi with Creamed Leek

The Miso-Glazed Barramundi with Creamed Leek stood out with its succulent texture and beautiful balance of umami, sweetness, and savoury notes — definitely worth returning for seconds.

Hungarian Beef Goulash

Mussels with Chorizo and Cherry Tomatoes

The Mussels with Chorizo and Cherry Tomatoes paired perfectly with bread rolls, as did the hearty Hungarian Beef Goulash.

Oven-Roasted Australian Wagyu Beef MB9 Bolar Blade

Traditional Malay-Style Ayam Percik

At the Carving Station, highlights included the Oven-Roasted Australian Wagyu Beef MB9 Bolar Blade with traditional gravy and Traditional Malay-Style Ayam Percik.

Roasted “Dang Gui” Duck, Roasted Pork Belly

At the Chinese BBQ Station, you can find Roasted "Dang Gui" Duck and Roasted Pork Belly.

Claypot Seafood Congee

Live stations are scattered throughout the buffet line, including comforting favourites such as Popiah, Claypot Seafood Congee and Singapore Laksa, cooked à la minute.

Tandoori Live Station, Satay Station

The Indian selection was equally thoughtful. It featured a Tandoori Live Station serving juicy Tandoori Chicken Thighs and a popular Satay Station offering Chicken Satay with traditional accompaniments.

Desserts were a visual and flavourful delight, with dainty mini tartlets, brownies and crisp Choux Craquelin.

Chocolate Truffle Cake

One of their signatures is the Chocolate Truffle Cake.

Key Lime Tart

Cheesecake

Both the Key Lime Tart and Cheesecake were decadent in their own right.

Waffle with Ice Creams

One of the dessert highlights was the Live Mochi Waffle Station. The waffles were crispy on the edges and chewy in the middle. They were served with a variety of condiments, though I found they were best enjoyed with two scoops of ice cream for the ultimate hot-and-cold combo.

The promotion will run from 3 April to 27 April 2025, available Thursday through Sunday (excluding 20 April). Our Festive Lunch and Dinner Buffet starts from $68++ per adult for lunch and $118++ per adult for dinner. On 20 April, there will be a special Easter Sunday Brunch from 12:00pm to 3:00pm, starting from $148++ per adult.

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.


The Line Restaurant
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4398
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 9.30pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]

One Prawn Co @ New Bahru - A Modern Asian Seafood Restaurant That Challenges Traditional Flavour Pairings

From its humble beginnings as a hawker stall at Golden Mile Food Centre, One Prawn Co has undergone an impressive evolution under the bold vision of Chef Gwyneth Ang. After expanding into a dine-in space at Macpherson (later rebranded as Zhup Zhup), her adventurous culinary journey continues with a brand-new modern Asian seafood restaurant at Singapore’s latest lifestyle hotspot, New Bahru.

Fresh Ostra Regal Oysters and Lime Cheek 4.2/5

We started the meal with Fresh Ostra Regal Oysters ($36), which delivered sweet and briny flavours that filled the palate with the essence of the ocean. The lime cheek provided a subtle citrusy lift, enhancing the natural freshness of the oysters.

Beef Bulgogi and Bafun Uni 4.2/5

An unexpected yet harmonious pairing, the Beef Bulgogi and Bafun Uni ($24) was served atop a buttery, crispy toast. The rich umami flavours of the bulgogi and uni blended seamlessly, creating a bold, indulgent bite.

Seaweed Skate and Lime Crema 4.2/5

The Seaweed Skate ($12) was crispy on the exterior and moist inside, offering a meaty and satisfying bite. The lime crema added a refreshing zesty contrast, complementing the fish's natural flavours.

Dry-aged Hamachi, Kimchi, Puffed Rice 4.5/5

Though visually unassuming, this dish was a pleasant surprise. The tangy kimchi amplified the umami depth of the Dry-aged Hamachi ($26), while the puffed rice provided a light crunch, adding textural contrast to the dish.

Haricot Verts and Burrata 5/5

A highly recommended dish, the Haricot Verts and Burrata ($24) pairs sambal with burrata — an unexpected but genius combination. The spicy, umami-laden sambal beautifully complements the creamy, milky burrata. This dish was so good that I immediately recommended it to my friends as a must-order.

Coconut Chicken Broth, Prawns White Fungus 3/5

The Coconut Chicken Broth ($26) with prawns and white fungus fell short of expectations. The broth was too salty, overshadowing the sweetness of the coconut and chicken essence. That said, the fresh, perfectly cooked prawns were a highlight, boasting a crunchy and succulent bite.

Holy Haddock! - Signature Fish Burger 4.8/5

The star of the night was the Holy Haddock! – Signature Fish Burger ($24). A buttery toasted brioche bun sandwiched with a moist, flaky fish patty, elevated by a yuzu aioli that added a bright, citrusy touch. For an extra indulgence, diners can top up $75 for 30g of caviar, creating a next-level fish burger experience.

King Crab, Preserved Radish Butter, Green Chilli 4.2/5

The King Crab ($32 per 100g) was generously topped with preserved radish butter and green chilli, which beautifully complemented the sweetness of the crab meat. While the accompanying sourdough bread was a nice touch, there wasn't enough sauce to mop up, leaving us wishing for more of that flavorful buttery goodness.

Gindara, Seaweed Congee, Jujube 4/5

Instead of the crowd-favourite Lobster Poached Rice, we opted for the Gindara, Seaweed Congee ($20 per 100g), and Jujube. The smoky, crispy skin and fatty, flavourful flesh of the gindara were delightful. However, this dish is not recommended for children, as the fish contains many small bones. The smooth and creamy congee, infused with seaweed and jujube, added an extra layer of depth and comfort to the dish.

Tropical Fruits, Lime Mousse, Pavlova 4.2/5

To wrap up our meal, we indulged in the Pavlova with Tropical Fruits and Lime Mousse ($15). The light and airy pavlova was perfectly balanced — not overly sweet — with the tropical fruits adding a bright, juicy contrast. The lime mousse introduced a refreshing, zesty finish, making this a fantastic ending to the meal.

One Prawn Co's latest venture at New Bahru is an exciting fusion of Asian flavours with contemporary execution. Chef Gwyneth continues to push boundaries, offering creative dishes that challenge traditional flavour pairings while maintaining familiar comfort. The Haricot Verts and Burrata, Holy Haddock! Fish Burger and King Crab with Preserved Radish Butter are definite standouts, making this a must-visit for seafood lovers looking for something new and adventurous.

Note: This is an invited tasting.


One Prawn Co
New Bahru
46 Kim Yam Road
#01-10
Singapore 239351
Tel: +65 83660130
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Lunch: 11am - 3pm
Bites: 11am - 6pm
Dinner: 6pm - 10pm
Drinks: 11am - 10pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters

For a limited time from 22 July to 28 July 2024, Min Jiang Goodwood Park presents an exclusive collaboration featuring Michelin-starred chef couple Sam and Forest Leong alongside Min Jiang and Min Jiang at Dempsey's very own Master Chefs. Themed "Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters", this collaboration offers two exclusive set menus for dine-in only at Min Jiang at Goodwood Park Hotel. Here's a closer look at the culinary masterpieces we had the pleasure of experiencing.

Abalone, Sea Cucumber, Wild-caught Eel Maw in Golden Organic Pumpkin Broth 4.8/5

Uni & Jamón Ibérico 4.8/5

We kicked off the dinner with a bowl of golden soup, A Sea of Treasures, by Chef Sam Leong. This dish, featuring Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamón Ibérico, was a luxurious delight. The pumpkin broth's collagen-rich consistency, with its natural sweetness, complemented the delicacies excellently. A dollop of red vinegar enhanced the overall experience, adding a tangy depth to the broth.

King Crabmeat in Light Curry Sauce with Seasonal White Asparagus 4/5

Chef Forest Leong brought a touch of Thai influence with The Ocean's Embrace, a dish comprising King Crabmeat in Light Curry Sauce with Seasonal White Asparagus. This dish skillfully merged her Thai heritage with contemporary French elements. The depth and savoury, spicy kick of the king crabmeat curry complemented the springy white asparagus perfectly, making this dish a standout.

Slow-braised ‘Live’ South African Abalone 4/5

Simply executed to highlight the prized ingredient, A Dream So Deep featured South African Abalone slow-braised for two hours in a full-bodied concoction of abalone jus. Paired with lightly fried okra for extra textural contrast, this dish was a sublime testament to the beauty of simplicity in showcasing premium ingredients.

Typhoon Shelter Turbot Fish Fillet and Soft-shell Crab 4.2/5

The Perfect Calm featured Turbot Fish and Soft-shell Crab done in typhoon shelter-style. A fragrant medley of breadcrumbs, scallions, garlic, curry leaf, dried chillies, and dried shrimp, expertly stir-fried to bring out the aromas, added depth and complexity to the dish. Each bite promised a satisfying explosion of textures and flavours, with a hint of spice that left us craving more.

Slow-braised Wagyu Beef Cheek with Japanese Daikon 4.5/5

From the Prairies to Harmony showcased an innovative creation that seamlessly combined traditional Chinese culinary techniques with subtle Japanese flair. The tender Beef Cheek, slow-braised and paired with juicy Japanese Daikon, soaked up the delicate beef broth beautifully, making for a harmonious and flavourful dish.

Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops 4.2/5

Chef Sam Leong's Smooth as Silk was a silky smooth Congee with celtuce, barley, and handmade shrimp balls cooked in a heady, opaque chicken broth. Topped with crispy dried scallops and served with salted egg salmon skin, this dish offered an irresistible crunch and was a comforting, umami-rich delight.

Crispy Crepes, Meringue and Gold Laced Threads with Assorted Berries Gelato 4/5

We wrapped up the dinner with Chef Forest Leong's dessert creation, Playground in My Mind. This deconstructed version of Khanom Bueang, a traditional Thai street snack, was a visual and culinary treat. Topped with a sprinkle of crumble, fresh strawberries, and blueberries and finished with a scoop of assorted berries ice cream, this dessert was a delightful end to a remarkable dining experience.

"Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters" at Min Jiang Goodwood Park is not to be missed. Each dish, crafted with meticulous attention to detail, brings together the best of East and West, traditional and modern. Whether you are a fan of classic flavours or innovative creations, this limited-time collaboration promises an unforgettable dining experience.

THE SET MENUS (FOR DINE-IN ONLY)
22 to 28 July 2024
6-course lunch menu for min. 2 persons at $148++ per person
7-course dinner menu for min. 2 persons at $188++ per person

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
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Nearest MRT: Orchard (NS, TE Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

Taste Paradise & Paradise Teochew Seasonal Menu Launch Featuring Nostalgic Dishes

Taste Paradise and Paradise Teochew have recently introduced a new seasonal menu from 4 March to 26 April 2024, showcasing classic Cantonese and Teochew dishes, respectively. Executive Chef Cheng Fa Kwan has curated six classic dishes for each restaurant, bringing his own heirloom recipes to the table that evoke a sense of nostalgia in every bite.

Braised Vinegar Pork Trotter with Preserved Plum 4/5

At Taste Paradise, expect a blend of sweet and savoury flavours in their new seasonal menu. One of the key dishes is the Braised Vinegar Pork Trotter with Preserved Plum ($28, U.P. $46.80). This dish features a whole pork trotter slow-cooked for four hours at low heat in a vinegar sauce infused with spices, superior broth, and an addition of a Hong Kong plum. The pork trotter impressed me with its tender texture and the rich depth of flavours in the sauce. However, I prefer the sauce to have more acidity to counteract the heaviness of the trotter.

Crisp-fried Sweet and Sour Dough Fritter stuffed with Prawn Paste 3.8/5

Next, we had another classic taste of Hong Kong - Crisp-fried Sweet and Sour Dough Fritter stuffed with Prawn Paste ($25.80, U.P. $28.80). Prawns are coated in a spiced dough and fried into golden fritters before being tossed with chunks of pineapple, capsicum and onions in a sweet-and-sour sauce. I appreciate that the fritters were pretty evenly coated with the sauce. This allowed them to maintain the crisp texture and prevent the sauce from overpowering the delicate prawn paste.

Chinese Sausage and Preserved Olive Fried Rice 4.5/5

One of my favourites was the moreish Chinese Sausage and Preserved Olive Fried Rice served in a Casserole ($42.80, U.P. $48.80). The fried rice exhibited a satisfyingly firm texture, and the generous slices of Chinese cured sausage and liver sausage imparted an abundance of umami flavours, contributing to an enjoyable and textured experience.

Teochew Style Crab and Prawn Congee 4.8/5

At Paradise Teochew, the focus is on lighter flavours as well as fresh and natural ingredients, particularly seafood. Highlights include Teochew Style Crab and Prawn Congee ($28, U.P. $68). This indulgent rice congee is prepared by slowly simmering whole shelled prawns and an entire crab, resulting in a relatively full-bodied broth. The seasoning was adeptly done, bringing out the natural sweetness of the seafood.

Teochew Style Braised Pig’s Stomach with Duck Tongue 5/5

The menu also boasts a rare delight — Teochew Style Braised Pig's Stomach with Duck Tongue ($16.80, U.P. $18.80). This distinctive dish showcases tender slices of pig's stomach and duck's tongue stewed in a house-made superior sauce, elegantly served alongside soft braised tofu for added texture. The dish's execution was impeccable, presenting a clean and light taste that added to its overall appeal.

Crisp-fried Duck with Mashed Yam 4.8/5

A definite crowd-pleaser on the menu is the Crisp-fried Duck with Mashed Yam ($39.80, U.P. $42). This dish features slices of duck meat enveloped in a layer of yam, deep-fried to achieve a crispy exterior while retaining tender meat. Each bite provided a satisfying mouthfeel, with succulent thick-cut duck meat complemented by fragrant mashed yam.

Special prices are available exclusively for Citibank Credit/Debit Cardmembers and PGR members. Terms & Conditions apply.

Photograph and written 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.


Taste Paradise at ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 6509 9660

Paradise Teochew at Takashimaya
391A Orchard Rd
#03-10
Singapore 238873
Telephone: +65 6805 8994

Paradise Teochew at Scotts Square
6 Scotts Road
#03-04
Singapore 228209
Telephone: +65 6538 0644

Pi Food (香江小厨) @ Dhoby Ghaut - Teochew Menu Revamp Led by New Esteemed Chef from China’s Teochew Region

Renowned Chef Chen Kai Bin, hailing from China's Teochew region, has recently joined Pi Food, bringing with him a wealth of culinary expertise. Boasting an impressive culinary background, Chef Chen served as the Head Chef at the Garden Hotel's 4-star restaurant for eight years.

With his arrival, Pi Food has undergone a menu revamp, featuring a diverse selection of Teochew dishes.

Teochew Raw Marinated Crab 4.5/5

Marinated for four hours in a unique mix of Teochew fish sauce, lemon, garlic, chilli and coriander, this Teochew Raw Marinated Crab ($25) will appeal to seafood fans. I especially enjoyed the freshness of the coriander and the zesty-spicy flavours paired with the sweet crab meat. Apart from crab, the restaurant also offers Prawns ($24) and Clams ($16), which are prepared similarly.

Teochew Braised Platter 4.2/5

The Teochew Braised Platter ($32) offers a variety of braised duck, pork belly, intestine and soft beancurd. Carefully infused with over 20 herbs and spices, it results in a comforting depth of flavour.

I especially enjoyed the succulent duck slices and my dining companion liked how clean the intestines were.

Teochew Seafood Claypot Congee 4.2/5

Chef Chen's Teochew Seafood Claypot Congee ($48) combines a medley of prawns, crab and dry scallops in congee. This comforting main was served bubbling hot in the claypot with housemade chilli dips on the side. While the congee leaned more bland than I expected, the freshness and sweetness of the seafood shone through, complemented by the tang of the chilli sauce.

Steamed Yellow Croaker with Puning Soybean Sauce 4/5

For our fish dish, we had the Steamed Yellow Croaker with Puning Soybean Paste Sauce ($28), which was infused with Puning soybean paste sauce before steaming, complementing the sweetness of the fish.

Deep-fried Prawn Paste Pork Ribs 4.5/5

The Deep-fried Prawn Paste Pork Ribs ($22) is reminiscent of our local favourite Har Cheong Gai. I thoroughly enjoyed these tender and crisp pieces which were so flavourful!

Teochew Fried Oyster Omelette 3.8/5

I was less of a fan of their Teochew Fried Oyster Omelette ($16) as it was much more oilier than I preferred. This rendition by Pi Food has a higher ratio of starch to egg.

Braised Sweet Potato & Yam 4.5/5

Finally, we ended our meal with the Braised Sweet Potato & Yam ($10). It is a lovely dessert for us, with the strips of sweet potatoes and yam encased in a sweet and ultra-thin crust drizzled with a dash of fragrant shallot oil.

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.


Pi Food 香江小厨
9 Penang Road
#01-18
Singapore 238459
Tel: +65 9239 0686
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 10pm
Sun: 1030am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]