Ban Lan Hokkien Cuisine (班岚) @ Scotts Square - Michelin-Selected Fujian Cuisine Makes Its International Debut in Singapore

Ban Lan (班岚), one of Suzhou's most celebrated Fujian restaurants and a MICHELIN Selected establishment, has made its long-awaited international debut in Singapore. Located at Scotts Square, Ban Lan Hokkien Cuisine (班岚) brings refined Min (Fujian) flavours to Orchard Road, led by Chef Sun Xiaoyang, a Fujian native with more than 18 years of experience. A disciple of one-Michelin-starred Chef Wu Rong, Chef Sun presents Fujian cuisine with both tradition and finesse.

First-Harvest Seaweed with Dried Shrimp & Sea Urchin 4.2/5

Inspired by a traditional Eastern Fujian pairing of dried shrimp and seaweed, the First-Harvest Seaweed with Dried Shrimp & Sea Urchin ($36/$49) elevates the classic with premium bafun uni. Served hand-roll style with thin cucumber slices, it balances umami richness with refreshing crunch.

Zhao'an Smoked Pork with Arugula 4.2/5

The Zhao'an Smoked Pork with Arugula is an off-menu item. It is a refined take on a Zhao'an street snack. The pork jowl is slow-braised, lightly smoked, then tossed with Luxi pickled greens and rocket leaves. The result is tender, aromatic pork uplifted by bright, sweet-tangy notes, making it an excellent appetite opener.

Black-Boned Chicken Tossed with Sliced Conch 4.2/5

The Black-Boned Chicken Tossed with Sliced Conch ($32) features free-range black chicken, thin-sliced conch, and crispy, shredded taro, offering a trio of contrasting textures. The flavours are gently savoury with a natural sweetness that unfolds with each bite.

Black Tiger Prawns in Traditional Hokkien Alcohol 5/5

Prepared using the Fujian "aged drunken" method, the Black Tiger Prawns in Traditional Hokkien Alcohol ($49/$66) are steeped in aged wine for deep, aromatic flavours. The tomalley turns luxuriously creamy, while the prawn flesh remains bouncy and sweet. It is a standout dish showcasing the elegance of Fujian alcohol-based cooking.

Hokkien Buddha Jumps Over the Wall 4.8/5

The Hokkien Buddha Jumps Over the Wall ($156 per serving) is a legendary centrepiece of Fujian cuisine. Ban Lan's version features premium sea cucumber, abalone, fish maw and more, slow-braised for over 10 hours. Diners are encouraged to inhale the wine-perfumed aroma, admire the clear amber broth, and savour its velvety richness. A deeply indulgent bowl that stays true to tradition.

Poached Squid with Scallion Oil Pesto 4.8/5

The Poached Squid with Scallion Oil Pesto ($59/$109) features line-caught tube squid from Dongshan, which is flash-frozen with liquid nitrogen to preserve freshness. Gently poached and chilled, the squid is paired with a fragrant scallion-numb-spice sauce that enhances its natural sweetness and crisp texture.

Steamed Crab with Hokkien Glutinous Rice Cake 4.5/5

The Steamed Crab with Hokkien Glutinous Rice Cake ($89 for 1 crab/ $169 for 2 crabs) reinterprets the traditional one-pot braise. Drawing from classic Southern Fujian banquet cooking, glutinous rice is stir-fried, layered in lotus leaf, and steamed with fresh crab meat and roe. The rice absorbs every drop of seafood essence — sticky, aromatic, and exceptionally satisfying.

Wagyu Beef Cube with Sweet Potato 4.5/5

The Wagyu Beef Cube with Sweet Potato features tender Wagyu cubes paired with sweet potato in a dish reminiscent of Western steak and carrots — but executed in a distinctly Chinese manner, with savoury depth and subtle sweetness.

Taro with Crispy Pork and Scallion Oil Gravy 5/5

The Taro with Crispy Pork and Scallion Oil Gravy ($36) is a modern Fujian braised taro dish that uses only the prized centre cut. The taro becomes creamy and delicately sweet, absorbing the rich pork gravy. Finished with crispy shallots, this comforting yet elegant plate is one of the evening's best.

Braised Tofu with Red Mushroom from Sanming 5/5

The Braised Tofu with Red Mushroom from Sanming ($32) features Fujian red mushrooms braised with traditional fire-cooked tofu, enriched with dried shrimp and smoked, cured pork. The result is a full-bodied broth packed with umami and earthy sweetness. It is a beautiful representation of the region's "mountain and sea" philosophy.

Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol 4.2/5

The Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol ($29/$36) is inspired by Fuzhou's "Ten-Spice Drunken Ribs." These lightly battered ribs are fried to crispness and finished with a refined sweet-savoury sauce. Cleaner and more delicate than the classic version, yet still flavourful.

Stewed Semi-Dried Squid Roe with Muscovy Duck 4.8/5

The Stewed Semi-Dried Squid Roe with Muscovy Duck is another off-menu dish. It is a nourishing Fujian speciality featuring semi-dried female squid filled with roe, slow-braised with Muscovy duck and Rehmannia root. Morel mushrooms add earthy depth. Traditionally eaten postpartum, but here presented as a deeply comforting, flavour-laden soup.

Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli 4.5/5

The Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli ($79) features premium yellow croaker from the East China Sea steamed with fermented Yong'an yellow chilli, adding gentle heat and a fermented tang. The fish is tender, with a clean sweetness typical of high-quality croaker.

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken 4.8/5

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken ($46/$79) is an outstanding dish. This original creation combines techniques from traditional sesame chicken and hanging-roasted chicken. The bird is marinated with Tie Guan Yin tea leaves for a delicate tea fragrance, then meticulously prepared over 12 hours, air-dried, brushed with skin glaze, coated with sesame, roasted and finally flash-fried. The result is irresistibly thin, crispy skin with tender, juicy meat beneath, offering savoury richness layered with a gentle tea aroma.

Stir-Fried Seaweed with Pea Shoots 4.2/5

The Stir-Fried Seaweed with Pea Shoots ($26) features first-harvest seaweed from Dongshan stir-fried with tender pea shoots, resulting in a clean, umami-rich side with subtle brothiness.

Quanzhou Seafood Braised Noodles 4.5/5

The Quanzhou Seafood Braised Noodles ($19) is a reimagined version of Quanzhou braised noodles, using a rich prawn stock blended with seafood, Xiamen Gulong pork trotters, and peanut-sesame paste. The springy noodles soak up the deeply savoury broth. It is hearty and addictive.

Pomegranate and Seaweed Jelly 4.2/5

The Pomegranate and Seaweed Jelly ($12 per potion) is a classic Fujian dessert made from locally sourced Sea Stone Flower (hai shi hua). The jelly is simmered, shaved, and served with fresh pomegranate juice and finger lime. Light, refreshing, and elegantly tangy — a fitting end to a rich Fujian meal.

Ban Lan's arrival in Singapore signals a new chapter for Fujian cuisine on our shores. With a MICHELIN pedigree and a chef trained under one of Fujian's most respected masters, the restaurant delivers elevated, meticulously prepared dishes that honour tradition while showcasing refined technique. From exquisite seafood to luxurious soups and beautifully executed staples, Ban Lan presents a polished, authentic, and occasionally innovative interpretation of Fujian flavours. Prices tilt premium, but the craftsmanship and ingredient quality deliver a memorable dining experience.

Note: This is an invited tasting.


Ban Lan Hokkien Cuisine (班岚)
Scotts Square
6 Scotts Road
#02-01/02
Singapore 228209
Tel: +65 80676688/ 62988866
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Nearest MRT: Orchard (NS, TE Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Indulge in New Seasonal Menu of Lobster & Sri Lankan Crab Delicacies Till 31 Dec 2025

Wan Hao Chinese Restaurant presents an exciting new seasonal menu that spotlights rock lobsters from Western Australia and prized Sri Lankan crabs.

Available now through 31 December 2025, the menu features eleven exquisite lobster and crab creations, all infused with refined Cantonese flair. Diners can look forward to both Dim Sum and À La Carte selections, with the Dim Sum items available exclusively during lunch.

Soup of the Day 4/5

We started with the Soup of the Day, a warm, soothing bowl of Pumpkin Pork Ribs Soup. The broth was flavourful and naturally sweet from the pumpkin and red dates.

Minced Lobster Dumpling with Gold Leaf 4/5

The first Dim Sum dish, Minced Lobster Dumpling with Gold Leaf ($18/2 pcs), featured plump lobster meat wrapped in a thin, slightly chewy skin.

Lobster Siew Mai with Crab Roe and Minced Pork 4/5

Next came the Lobster Siew Mai with Crab Roe and Minced Pork ($18/2 pcs), an indulgent mouthful of tender lobster and savoury minced pork.

Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley 4.2/5

Our favourite among the three Dim Sum we had was the Crispy Crab Meat Puff with Glass Noodles and Chinese Parsley ($16/2 pcs). The golden, flaky pastry was wonderfully crisp, encasing moist crab meat and springy noodles for a satisfying textural contrast. Other Dim Sum highlights include the Deep-Fried Lobster with Century Egg Sesame Roll ($16/2 pcs) and the Crispy Vermicelli Lobster Roll wrapped with Beetroot Rice Noodle and Superior Light Soy Sauce ($28/2 pcs).

Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce 4.5/5

Moving to mains, I thoroughly enjoyed the Sautéed Minced Lobster Meat with Shrimp Roe, Egg White and Diced Asparagus Lettuce ($48/portion). Lightly seasoned to highlight the lobster’s natural sweetness, it was elevated by the briny aroma of shrimp roe and the crunch of asparagus lettuce.

Baked Crab in Foie Gras and White Pepper Sauce 4.2/5

The Baked Crab in Foie Gras and White Pepper Sauce ($18.80/100g) offered a bold yet balanced pairing. The lightly spiced, peppery sauce complemented the fresh crab’s sweetness, while the foie gras added richness and depth.

Wok-Fried Lobster with Onion in Green Peppercorn Sauce 4.5/5

Our top pick was the Wok-Fried Lobster with Onion in Green Peppercorn Sauce ($18.80/100g). Each lobster piece was fresh and succulent, wok-fried to perfection, and coated in a fragrant green peppercorn sauce that lent mild heat and herbaceous notes. Other dishes from the À La Carte menu include the Poached Sliced Pacific Top Shell with Asparagus Lettuce in Hairy Crab Meat and Roe Sauce ($48/portion), Stewed Lobster with Dried Hong Kong Cuttlefish, Thai Basil and Shallot in Claypot ($25/100g), and Wok-Fried Lobster with Japanese Glutinous Rice infused with Dried Squid and Dried Shrimp ($25/100g).

Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus 4/5

We ended with the Double-Boiled Bird’s Nest with Red Date, Lotus Seed and White Fungus, a nourishing sweet dessert that rounded off the indulgent seafood feast.

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.


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 (NS, 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]

Cutlery Optional Private Dining - South Indian Flavours in a Homely Setting

Our private dining exploration this round took us to Cutlery Optional Private Dining by Vasunthara Ramasamy, a contestant from MasterChef Singapore Season 2. Specialising in South Indian cuisine, her home dining concept stood out to us, as most private dining experiences in Singapore lean heavily towards Peranakan or Chinese cuisine. This was one we had been especially looking forward to.

Plantain Chips & Chutney 3.8/5

We started the evening with Plantain Chips & Chutney, a light and crispy bite made addictive with the aromatic and spice-laden chutney. A simple yet impactful appetiser that teased the palate for what was to come.

Coconut Toddy Thosai 4.5/5

Malabar Chicken Curry 4.8/5

The Malabar Chicken Curry was a highlight. The chicken was tender, soaked in a robust curry brimming with depth and fragrance. What elevated the dish further was the freshly made Coconut Toddy Thosai, which was soft, fluffy, and carried a beautiful hint of coconut. Perfect for mopping up every last bit of curry.

Spicy Fried Fish Fry with Coconut Topping 4/5

Next came the Spicy Fried Fish Fry, crisp on the outside and moist within. The addition of coconut topping added a welcome lift in both flavour and texture.

Pork Fry 4.2/5

The Pork Fry reminded us of Chinese sio bak, yet with an unmistakable Indian twist. Crispy, succulent, and deeply savoury — it was addictive enough to keep going back for seconds.

Prawn Green Mango Curry 5/5

The Prawn Green Mango Curry emerged as one of my favourites of the evening. Large, succulent prawns were paired with a mild, balanced curry. The fruity tang of green mangoes complemented the natural sweetness of the prawns, making this dish stand out.

Mix Vegetable Thoran 4/5

To refresh the palate from the richer dishes, the Mix Vegetable Thoran was perfectly timed. Crunchy and light, it provided a nice balance to the heavier curries and roasts.

Crab Roast 4.5/5

Another memorable dish was the Crab Roast. Unlike the familiar Singaporean renditions of chilli crab, black pepper crab, or salted egg yolk crab, Vasunthara’s version showcased a spice-forward, aromatic profile that paired beautifully with the crab’s sweetness. A refreshing take that still held its own against our beloved local styles.

Mango Ice Cream 4.2/5

The meal concluded with Mango Ice Cream. Bursting with the intensity of ripe mangoes, it was refreshing and vibrant. It's almost like eating the fruit itself. A fitting end to a flavourful journey.

Cutlery Optional Private Dining is a rare gem in Singapore’s private dining landscape, offering authentic South Indian flavours with personal touches from Vasunthara. It’s a feast that bridges familiarity and discovery, making it an experience well worth seeking out.

Cutlery Optional Private Dining
Ang Mo Kio Ave 9 / Yio Chu Yang 
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Nearest MRT: Yio Chu Yang (NS Line)

Issho Izakaya @ Marina One - Second Outlet with Lunch & Dinner Omakase Experiences from $68

Issho Izakaya has recently opened its second outlet at Marina One. In addition to their standard menu, this new outlet offers lunch and dinner omakase experiences, starting from $68, with options ranging from 8 to 11 courses.

Bonito Walnut

Homemade Tofu

We tried the 11+ course dinner omakase ($128), beginning with a trio of appetisers. The Bonito Walnut was crunchy and addictive with deep umami notes. The Homemade Tofu had a light, creamy mouthfeel, subtly flavoured with an aromatic corn sauce, which could have been less starchy.

Horse Mackerel with Seaweed Somen

The Horse Mackerel with Seaweed Somen brought an intriguing contrast of savoury crunch and briny strands of “seaweed noodles.” A touch of vinegar helped balance the brininess.

Sashimi 5/5

The Sashimi course was a highlight, featuring five indulgent belly cuts: Toro, Kanpachi Belly, Tai Belly, Kajiki Belly, and Salmon Belly, each unctuous with a lingering fullness.

Prawn Wanton in Black Vinegar 2.5/5

A local fusion touch came next with Prawn Wanton in Black Vinegar, reminiscent of chilli oil dumplings. The flavours were familiar and enjoyable, but the thick, slightly stiff wanton skin and the lack of a juicy filling were a letdown.

Tai 4.5/5

The Grilled Tai course delighted with its tender, flaky flesh and beautifully crispy scales. A squeeze of Japanese lime added a refreshing citrus lift.

Chilli Crab 4.5/5

Fusion continued into the Agemono course with their take on Chilli Crab, featuring fried soft-shell crab served alongside housemade chilli sauce and toast. The batter was light and airy, keeping the crab succulent. The sauce struck a delicate balance of sweetness and heat, making this dish a pleasant surprise.

Miyazaki A5 with Foie Gras Miso 3.5/5

The Miyazaki A5 with Foie Gras Miso followed. The desired beef flavour was there, but the texture and mouthfeel were slightly drier than expected. The accompanying grilled vegetables were full of flavour, and what I also loved about the dish was the savoury miso served at the side, which was infused with a subtle hint of foie gras funk that enhanced the flavour of the beef up a notch.

Cheese Kani 2.8/5

Instead of the usual temaki and rice course, we were served Cheese Kani and Beef Noodle with Clam Soup. The Cheese Kani, layered with gooey cheese, macaroni, and ikura, leaned indulgent but heavy, overshadowing the natural sweetness of the crab.

Beef Noodle 3.5/5

The Beef Noodle, a local interpretation of Japanese ingredients, was tasty, though a touch of grated yuzu zest could have brightened the richness and tied it more seamlessly to the overall theme. I reckon a less saucier Rice course would have given a much more cohesive flow of the omakase experience. The accompanying clam soup, while pleasant, could have carried more depth.

Dessert

Dessert was simple yet satisfying with sweet and juicy melon.

The fusion take on the omakase was refreshing and delivered a few standout dishes. That said, a stronger emphasis on seasonal ingredients, a more defined progression of courses, and greater refinement in execution would have elevated the experience into something truly memorable.

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.


Issho Izakaya
Marina One Show Gallery
West Tower
5 Straits View
#01-14
Singapore 018935
Tel: +65 6592 8876
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Nearest MRT: Shenton Way (TE Line), Marina Bay (CC, NS, TE Line), Downtown (DT Line)

Opening Hours:
Mon-Fri: 11am – 3pm, 530pm – 10pm
Sat-Sun & PH: 11am – 10pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1 or 5. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Marina Bay MRT station, Take Exit 1. Walk to Marina Way. Cross the road and walk to destination. [Map]

3) Alight at Downtown MRT station. Take Exit D or E. Walk to Straits View Road. Walk down Straits View Road. Walk to destination. Journey time about 5 minutes. [Map]