Dancing Crab @ Orchard Central - Introduces a Limited-Time $60 Combo Bag Bundle

Seafood feasts just got a lot more value-packed at Dancing Crab. Known for its lively American-style seafood boils and hands-on dining experience, the popular restaurant is rolling out a limited-time $60 Combo Bag Bundle that’s perfect for sharing. Available from now till 28 February, this deal lets diners enjoy a generous spread of seafood, sauces, sides and desserts. If you’ve been looking for an excuse to revisit Dancing Crab (or try it for the first time), this might just be it.

#2 Combo Bag 4/5

The #2 Combo Bag ($60++), ideal for 2–3 diners, comes loaded with a satisfying mix of fresh prawns, hamaguri clams, half-shell scallops, sweet corn and Arabiki chicken sausage. What makes the experience even better is the ability to choose three sauces from Dancing Crab’s signature range. We went with the World Famous Signature Cajun, White Pepper Cream, and the new Garlic Chilli Crisps Sauce.

Cocktail Shrimp Salad with Zesty Lemongrass Dressing 4/5

Truffle Fries 3.8/5

For sides, we picked the Cocktail Shrimp Salad with Zesty Lemongrass Dressing and Truffle Fries. The salad was a pleasant surprise - light, refreshing and packed with texture. The zesty lemongrass dressing cuts through the richness of the seafood, while the crunchy granola adds a satisfying bite. Honestly, this is one dish I wouldn’t mind having as a meal on its own. The Truffle Fries were enjoyable but slightly overshadowed by other sides later in the meal. There are stronger contenders on the menu.

Hokkaido Cheesecake Creme Brulee 3.8/5

For dessert, we opted for the Hokkaido Cheesecake Crème Brûlée, with the alternative being the Gâteau au Chocolate Cake. This dessert surprised us in a good way! Creamy, smooth and indulgent with a nicely torched top. It leans on the sweeter side; if the sweetness were toned down slightly, it would be close to perfect.

Crab Cakes 4/5

We also add on other dishes to our meal. The Crab Cakes ($26.80) are made with generous amounts of fresh crab meat and coated in a crisp panko crust. Each bite delivers a balanced mix of crab sweetness and exterior crunch. Well-executed and comforting, this is a safe yet satisfying order for crab lovers.

Lobster Roll 4/5

The Lobster Roll ($58.80) features chunky pieces of fresh Boston lobster tucked into a soft buttery bun. Sweet, juicy and indulgent, it’s a straightforward dish done right. But the real star here? The sweet potato fries on the side are crispy, addictive and far more memorable than the truffle fries. I’ll definitely be choosing these on my next visit.

Ultraviolet Berry Lemonade & Southern Iced Sweet Tea

To wash everything down, we tried the Ultraviolet Berry Lemonade ($5.80), made with freshly squeezed lemon juice and blue pea flower, and the Southern Iced Sweet Tea ($5.80), a refreshing blend of Earl Grey and English Breakfast tea topped with mint. Both drinks are light and refreshing and pair well with the heavier seafood dishes.

The $60 Combo Bag Bundle at Dancing Crab is a solid value, especially for those who enjoy variety and communal dining. With generous portions, flexible sauce choices and the inclusion of sides and desserts, it’s a well-rounded feast without breaking the bank. Available till 28 February for dine-in only, this deal is ideal for casual catch-ups, family meals, or a fun, messy seafood night out. If you’re a fan of bold flavours and hands-on dining, this is one promotion worth checking out before it ends.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Dancing Crab
Orchard Central
181 Orchard Road
#07-14/15
Singapore 238896
Tel: +65 6509 1878
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

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

Le Jardin @ Fort Canning Park - French European Cuisine Amidst Lush Greenery in Heart of Fort Canning Park

Le Jardin is tucked away in a quiet corner of Fort Canning Park, surrounded by lush greenery at Level 2 of Fort Canning Arts Centre.

Diners can choose to sit al fresco on its breezy porch or step indoors into a charming Victorian-style space inspired by Monet’s garden in Giverny, Paris.

The interior is adorned with fresh-cut blooms and preserved florals, and also serves as a lovely venue for events and intimate weddings.

This French European restaurant makes for a pleasant pit stop throughout the day, with a menu spanning Breakfast Brunch, Side Dishes, Mains, House-made Desserts, and a Kids’ Menu. The beverage list is equally extensive, offering classic coffees and teas, as well as speciality drinks and alcoholic options.

Burrata 4.2/5

The Burrata ($18) was a pleasant sharing starter, featuring milky cheese paired with a base of mildly earthy pea velouté, tangy pickled cherry tomatoes and parma ham.

Crab Cake 4/5

Seafood lovers may consider the Crab Cake ($18). The pan-seared cake was generously packed with crab meat, made even more appetising by a touch of heat from the tomato and chilli coulis and the freshness of the tomato salsa.

Truffle Fries 3.8/5

The Truffle Fries ($18) were fried to a nice crunch, though we felt the cheese could have been more generous and the truffle flavour could have been more pronounced.

Spicy Pan Seared Prawn Alfredo 4.5/5

Our favourite dish was the Spicy Pan Seared Prawn Alfredo ($24), which can also be prepared non-spicy upon request. The al dente linguine was beautifully coated in the rich, house-made shrimp Alfredo sauce, with the spice helping cut through its creamy consistency. The addition of sakura ebi as a topping was a clever touch, adding a subtle briny note.

Pan Seared Salmon 4.2/5

The Pan Seared Salmon ($30) arrived with a crisped skin, accompanied by asparagus, tomatoes, buttery mashed potatoes and a creamy tobiko beurre blanc. We particularly enjoyed the tanginess of the beurre blanc, enhanced by the savoury pops of tobiko.

Burnt Basque Cheesecake 3.5/5

For dessert, we went with the Burnt Basque Cheesecake ($14). While it was sufficiently cheesy, we wished it had a much more oozy centre for better texture.

Lemon Cloud Matcha 4.2/5

The Lemon Cloud Matcha ($10.90) was a delightful surprise, made with homemade honey lemon cream, lemonade, and matcha. The matcha was mildly earthy, well-balanced in sweetness, and finished with a refreshing citrusy zing.

Violet Secret 3/5

My dining companion’s Violet Secret ($9.90) combined Kyoto grape, lime and jasmine tea. While the flavour combination was interesting, it was unfortunately a little too sweet for our liking.

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.


Le Jardin
Fort Canning Arts Centre
Level 2
5 Cox Terrace
Singapore 179620
Tel: +65 8870 9977
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Nearest MRT: Dhoby Ghaut MRT (NE, CC, NS Line)

Opening Hours:
Mon-Fri: 11am - 9pm
Sat-Sun: 9am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk to Penang Road. Cross the road to UBS Singapore. Cut through UBS Singapore to Fort Canning Road. Cross the road to Fort Canning. Walk to the destination. Journey time is about 10 minutes. [Map]

The Orchard Cafe @ The Orchard Hotel Singapore - Lavish Buffet Featuring Finest Cut of Meats and BBQ Seafood

The Orchard Cafe at The Orchard Hotel Singapore has a brand new lineup with Flaming Feast: Prime "Meats" Seafood BBQ Buffet. Running from 1 March to 4 May 2025, the feast also showcases American flavours, offering a range of BBQ meats with hearty US flavours, comforting Western fare, and indulgent desserts.

BBQ Smoked Hickory US Beef Brisket

Slow Roasted US Kurobuta Pork Shoulder

Slow Roasted US Grain Fed Prime Rib

Over at the Prime Meats & Signature Carving station, you will find beastly-looking roasts and BBQ meats — Slow-Roasted US Grain-Fed Prime Rib, BBQ-smoked hickory US Beef Brisket, and Slow-Roasted US Kurobuta Pork Shoulder. While the meats were truly the stars of the offerings, given their succulency and bold flavours, the sides were delectable as well. The Yorkshire puddings were excellent with the US prime rib, and the buttery mashed potatoes for the pork shoulder were sinfully delicious.

Charcoal Grilled Meats

New Orleans BBQ Prawn

Alongside the BBQ meats, the Charcoal Grill Selections features tantalising items such as Flank Steak. Short Plate, Lamp Chops and Beef Sirloin. The New Orleans BBQ Prawn offered a fresh take on their usual grilled prawns.

Pumpkin Croquette, Maryland Crab Cakes, Fries, Buttermilk Chicken

Another station offered the comfort of Fried Basket. There were Fish & Chips, succulent Buttermilk Chicken, and my favorites were the Pumpkin Croquette and Maryland Crab Cakes.

Seafood on Ice

The Seafood on Ice station was also delightful, with Snow Crab Legs among other usual favourites such as Red Prawns and Black Mussels. Boosting the seafood offering, there is also a Sashimi and Sushi counter offering Norwegian Salmon sashimi, Yellow Fin Tuna and Hokkaido Tako.

Banana Foster with Caramel Ice Cream

Snicker Chocolate Bar

Blueberry Cheesecake

Another highlight was the dessert lineup. Not only are there regular crowd-pleasing and comforting sweets such as Bread & Butter Pudding, Blueberry Cheesecake, and Key Lime Pie, but also unique creations such as the Snicker Chocolate Bar, which offers a whole new experience in enjoying the familiar flavours of a Snickers. The live station whipped up delicious Banana Foster with Caramel Ice Cream made of caramelised bananas served with a scoop of velvety vanilla ice cream and caramel sauce.

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 Orchard Cafe
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396565
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 10 minutes. [Map]

Iru Den @ Scotts Road - A Refined Dining Experience with Taiwanese Ingredients

My first encounter with Iru Den, then called IL Den, was when it was a small, 8-seater hidden gem in Orchard Plaza. Today, Chef Javier Low has transformed Iru Den into an elegant establishment on Scotts Road, with a main dining area, counter seating, and a private room accommodating up to 31 guests. Chef Javier has reimagined his menu along with the expanded space, now featuring Taiwanese ingredients crafted with a Japanese-European approach. The Chef's Experience Autumn Menu ($258++) consists of 9 creative courses, each thoughtfully curated to showcase Taiwan's unique flavours.

Snow Crab Cake 4.5/5

The meal started with a trio of snacks, beginning with the Snow Crab Cake. Made with Hokkaido snow crab seasoned with ginger and garlic, the crab was coated in flour and egg and then deep-fried to a golden crisp. Topped with a mixture of snow crab, sour cream, and crème fraiche, this dish was a luxurious bite that set the tone for the rest of the meal.

Five-spiced Duck Croquette 4/5

Next, the Five-Spiced Duck Croquette featured tender, confit duck flavoured with aromatic five-spice. Shaped into a croquette, coated in ciabatta crumbs, and fried to golden perfection, this savoury treat was topped with Taiwanese red chilli, adding a hint of spice to round out the flavours.

Prawn Toast 4.2/5

Inspired by Taiwanese Moonlight cakes (月光饼), the Prawn Toast was a delightful creation made with finely chopped ama ebi, coated in panko and fried to a crisp. Finished with a drizzle of Taiwanese lovage oil, this dish bursts with bold, herbaceous flavours, offering a complex interplay of taste and texture in each bite.

Homemade Ciabatte with Cai Pu Brown Butter 4/5

For the bread course, we were served Homemade Ciabatta with Cai Pu Brown Butter, featuring aged, sun-dried radishes from Pingtung, Taiwan. Accompanied by a warming Chicken Broth Soup with cai pu and Taiwanese green chillies, this course was rich with umami flavours and provided a comforting prelude to the upcoming dishes.

Aged Kampachi with Taiwanese Plums, Dill Oil and VerJus 4.5/5

This dish showcased Chef Javier's skilful ageing technique by incorporating two Taiwanese ingredients — Penghu-sourced Kampachi and Taiwanese plums. The Kampachi, aged for four days and lightly charred over charcoal, was paired with dill oil, verjus, and Taiwanese plums. The resulting dish was bright and refreshing, perfectly balancing the fish's richness with the plums' acidity.

Prawn XO, Provence Sauce 4.2/5

The Prawn XO Provence Sauce was a standout course featuring Carabineros (Spanish red shrimp) from Yilan, Taiwan. Prepared two ways, the prawn flesh was brushed with a special XO sauce made from Taiwanese flying fish innards, while the head was deep-fried to a satisfying crunch. Paired with a rich, prawn-stock-based Provence sauce, this course was a flavorful tribute to the complexity of Taiwan's seafood.

Uni, Wheat Noodles & Hanawasabi 4.5/5

One of Iru Den's signature dishes, the Taiwanese Somen, was a symphony of textures and flavours. Tossed in white wine vinegar dressing with shallots, diced Taiwanese octopus, wasabi, and sawtooth herb (Ci Cong), the somen noodles were topped with Hanawasabi, adding a delicate floral note. The herb's robust, citrusy, and slightly peppery flavour complimented the uni, creating a memorable dish.

Tilefish, Green Chilli & Katsuo Dashi 4.2/5

Chef Javier presented Tilefish (Amadai) for the fish course, with scales left intact and fried skin-side down to a crisp finish. Paired with rich katsuo dashi and pickled Taiwanese green chillies, this dish perfectly contrasts the fish's flaky, tender flesh and the zesty, umami-laden broth.

Wagyu 4.5/5

The Japanese Beef Short Rib is perfectly cooked — remarkably tender and juicy, with a rich, savoury depth. Paired with Taiwanese pumpkin, which adds a subtle sweetness, the dish achieves an elegant balance that enhances the flavour profile of the beef. The highlight, however, is the Maqaw jus. This native Taiwanese pepper from the mid-altitude mountains introduces a bright, citrusy note with hints of lemon and lemongrass, adding complexity and a gentle warmth to each bite. The combination of the beef's richness, the pumpkin's sweetness, and the vibrant maqaw makes for an exquisite and well-composed dish.

Sanma Claypot Rice 4.8/5

The Sanma Claypot Rice featured Pacific Saury sourced from Kaohsiung, Taiwan. The fish, harvested during autumn for its tender, oily texture, was dry-aged for three days, salt-cured, and lightly grilled over charcoal. Cooked with Hokkaido Yumepirika rice, the sanma's fat infused the grains, creating a deeply flavourful base with ginger, garlic, mushroom, pork lard, and kale. This seasonal donabe was comforting and rich, capturing the essence of autumn.

Muah Chee 4/5

Muah Chee was served alongside dairy-free goma (black sesame) ice cream and cashew nuts for dessert. A beloved traditional snack in Taiwan, this chewy, nutty treat provided a satisfying conclusion to the meal, merging simplicity with nostalgia.

Petit Four 4/5

The meal concluded with a Financier for Petit Four, perfectly moist inside and crisp exterior. This small, delightful bite was the perfect end to an exceptional dinner experience.

Chef Javier Low's Iru Den has successfully evolved from a small, intimate spot into a refined dining destination. His commitment to Taiwanese ingredients, paired with Japanese and European techniques, makes the Chef's Experience Autumn Menu a captivating journey through nuanced flavours and thoughtful presentations. Iru Den is a must-visit for those looking to experience the harmony of Taiwanese ingredients with global culinary styles.

Note: This is an invited tasting.


Iru Den
27 Scotts Road
Singapore 228222
Tel: +65 8923 1127
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Nearest MRT: Newton (NS Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]