Lo Hey Seafood (捞起海鲜) @ One Holland Village - Blending The Essence of Classic Hong Kong Seafood Restaurants with 1980s-90s Film Nostalgia

Lo Hey Hong Kong Seafood is the latest addition to the vibrant One Holland Village, bringing a slice of old Hong Kong to Singapore. The restaurant exudes a nostalgic charm with its neon lights, jade tiles, and live seafood tanks, all accompanied by a cinematic flair reminiscent of the golden age of Hong Kong cinema in the 1980s and 1990s. With its unique ambience and a menu celebrating Hong Kong's beloved seafood traditions, Lo Hey Hong Kong Seafood promises a feast for both the eyes and the palate.

Lo Hey Tossed Chicken Salad 4/5

A creative twist on the traditional Yu Sheng, the Lo Hey Tossed Chicken Salad ($22.80) features tender, succulent poached chicken paired with a tangy vinaigrette that harmoniously ties together a vibrant medley of julienned vegetables. A final touch of peanuts and fresh coriander adds crunch and herbaceous notes, making this a refreshing start to the meal.

Hami Melon Sea Conch Chicken Soup 5/5

The standout dish for me was the Hami Melon Sea Conch Chicken Soup ($58), which is both heartwarming and nourishing. This soup is the result of meticulous preparation, simmered for eight hours to extract maximum flavour. The sweetness of Xinjiang Hami melon beautifully complements the umami richness of dried sea conch, scallops, pork ribs, and ginseng. The soup's savoury-sweet profile and restorative qualities make it a therapeutic and satisfying dish. Pre-ordering is essential for this comforting bowl of goodness.

Sauteed Long Beans with Dried Shrimps 4.5/5

The Sauteed Long Beans with Dried Shrimps is a simple yet perfectly executed dish. The beans retain their crunch, while the dried shrimp and pork lard add a savoury depth, elevating this humble vegetable dish.

Deep fried Chicken with Ginger 4.2/5

The Deep Fried Chicken with Ginger is an unassuming dish that allows the ingredients to shine. The chicken is tender and juicy, while the ginger provides a fragrant lift that enhances the overall flavour, making every bite deeply satisfying.

Deep Fried Soon Hock with Soy Sauce 4/5

We had the Soon Hock ($10/100g) from the live seafood tanks and opted for the deep-fried preparation. The result was a beautifully crispy exterior paired with moist, flaky fish meat. The soy sauce provided the perfect complement, enhancing the fish's natural sweetness.

Braised Lobster with Vermicelli 4.2/5

Diners can choose between Australian or Boston lobster for the live lobster. We opted for the Australian lobster (market price) and selected the Braised Lobster with Vermicelli cooking style. The vermicelli absorbed the crustacean's rich essence, making every mouthful an indulgent slurp packed with seafood flavour.

"Typhoon Shelter" Style Stir Fried Crab 4.5/5

A must-try is the "Typhoon Shelter" Style Stir Fried Crab, a classic Cantonese dish originating from Hong Kong. The crab is cooked with a fragrant blend of spices and aromatics, creating an enticing aroma that pairs wonderfully with the natural sweetness of the crab meat. This dish encapsulates the bold and vibrant flavours of Hong Kong seafood cuisine.

With its nostalgic charm, focus on live seafood and celebration of authentic Hong Kong flavours, Lo Hey Hong Kong Seafood offers a dining experience that brings the essence of Hong Kong's cuisine to Singapore.

Note: This is an invited tasting.


Lo Hey Hong Kong Seafood
One Holland Village
#03-22/23/24
7 Holland Village Way
Singapore 275748
Tel: +65 6592 2699
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Quenino by Victor Liong @ Artyzen Hotels & Resorts - Rediscover a Playful Take on Southeast Asia Flavours

Nestled within the luxurious Artyzen Singapore, Quenino by Victor Liong redefines contemporary Asian cuisine with relaxed fine dining finesse. The restaurant's latest menu, a collaboration between Chef de Cuisine Sujatha Asokan and Victor Liong, captures the essence of regional flavours with a refreshing, creative twist. I recently embarked on the Discovery Menu ($240/pax), a culinary journey that showcases the vibrancy and innovation of Asian cuisine.

Quenino Prelude - Amuse Bouches 4.5/5

The dining experience began with the Quenino Prelude, a trio of playful and seasonal amuse bouches.

Jungle Garlic Tart: This delicate tart is infused with jungle garlic and topped with watermelon radish, offering a burst of herbaceous notes and crunch.

Indonesian Mud Crab: Luxuriously paired with the prized Malaysian T'lur Oscietra Caviar, this creation elevated the crab's sweetness with the caviar's brininess.

Rojak-Inspired Creation: This is my favourite of the trio. It features Australian baby cucumber as a vessel for lemongrass chilli, finger lime, and cashew cream — a fun and inventive nod to Southeast Asia's beloved rojak.

Pearl Meat 4/5

The Pearl Meat was an inspired reinterpretation of Penang's Assam Laksa, reimagining its bold flavours in a refined form. The matured oyster muscle, paired with tamarind, ginger flower, and Asian tomato essence, delivered tangy and bright notes reminiscent of the beloved dish while elevating it to a sophisticated dish.

T'Lur Oscietra Caviar 4.2/5

T'Lur Oscietra Caviar showcases the exceptional quality of Malaysian farmed caviar. This dish pairs the luxurious ingredient with dragon chive custard, scallop mousse, razor clams, and fermented chilli. The combination is a nod to the comforting flavours of chicken rice, skillfully balancing the familiar and the extravagant in a single bite.

Marron 4.2/5

The Marron, sourced from Western Australia, was a standout. Petai coconut cream and sweet green chilli highlighted its natural sweetness, while pomelo from Ipoh added a refreshing zest. Served with flatbread to mop up the decadent sauce, this dish was an indulgent and flavourful delight.

Palate Cleanser - Gingerflower and Peach Popsicle 4.5/5

Before transitioning to the mains, we were treated to a refreshing Gingerflower and Peach Popsicle. The sweet and sour flavours were revitalising, perfectly preparing the palate for the next courses.

Stone Axe M9 Wagyu 4.2/5

For the mains, the Stone Axe M9 Wagyu was a showstopper. Grilled to perfection, the beef was paired with Old and New World Peppercorns, including sweet pink peppercorns and fiery green ones, for a customisable flavour experience. Inspired by local Sup Tulang (bone soup), the accompanying beef broth added a comforting and soulful touch.

Fried Rice 4/5

Quenino's take on Fried Rice is a nostalgic ode to Southeast Asian classics like fried rice, nasi ulam and mui fan. Infused with wok hei, the rice was served with an array of condiments, including fried pork lard, tamarind lemongrass chilli, and fragrant ulam rajah. Diners were encouraged to personalise each bite, making the dish a deeply interactive and sentimental experience.

Taro Ice Cream 3.8/5

A creative reinterpretation of bubur cha cha, the Taro Ice Cream was served with roselle jelly and house-made fermented rice wine. While I appreciated the concept, the fermented rice wine was a tad overpowering for my personal taste. A non-alcoholic version would have been a welcome alternative for those who prefer milder flavours.

Petite Fours 4.5/5

The meal concluded with a whimsical Petite Fours selection, inspired by childhood snacks and reimagined with sophistication.

Pong Piah-Inspired Waffle: A nostalgic caramel tamarind candy-infused treat that evoked fond memories of childhood.

Malaysian Dark Chocolate Bonbons: Infused with the warm spice of long peppers and the richness of rum and raisins, this decadent creation was a fitting end to the meal.

Quenino by Victor Liong offers an exquisite dining experience that masterfully blends contemporary Asian cuisine with playful creativity. Each dish tells a story, balancing tradition and innovation while celebrating the diverse flavours of the region. With its new menu, Quenino cements its place as a must-visit destination for food lovers seeking refined yet approachable dining in the heart of Singapore.

Note: This is an invited tasting.


Quenino by Victor Liong
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

Yang Ming Seafood (Kelong) @ Vivocity - Popular Homegrown Live Seafood Restaurant Opens First In-mall Restaurant with a Kelong Theme Interior

Yang Ming Seafood, a well-loved homegrown seafood restaurant with branches in Bishan and Ubi, has launched its first in-mall waterfront outlet at VivoCity. Designed to evoke an authentic fish kelong experience, the largest of its three outlets seats up to 250 guests. It features a wine cellar, wooden floorboards, beams, fish nets, and live seafood tanks that all highlight the restaurant's commitment to freshness.

Charcoal Roasted Suckling Pig 4.2/5

The Charcoal Roasted Suckling Pig ($268) is a quintessential celebratory dish. Freshly roasted to order, the suckling pig arrives with incredibly aromatic and crispy skin — a perfect centrepiece for sharing.

NEW Fragrant Crispy Rice Crab 4/5

A standout addition to the menu is the Fragrant Crispy Rice Crab ($11 per 100g for Sri Lankan Crab, $10 per 100g for Indonesian Crab). This innovative dish offers a refreshing change from the traditional Singapore Chilli Crab. Paired with fragrant, crispy rice, the dish marries texture and flavour in a unique way, showcasing the crab's succulent, natural sweetness.

Crab Stewed Bee Hoon 4.2/5

Another crab option we tried was the Crab Stewed Bee Hoon ($11 per 100g for Sri Lankan Crab, $10 per 100g for Indonesian Crab). The silky bee hoon absorbs the robust, crustacean-rich flavours of the crab, resulting in a comforting, flavour-packed dish.

NEW Chicken Broth with Baby Cabbage 4.8/5

The Chicken Broth with Baby Cabbage ($88) is a crowd favourite, delivering a hearty, comforting experience. The broth is sweetened by chicken essence and baby cabbage, making it a light yet flavourful choice that’s perfect for group dining.

NEW Basil Sauce Live Prawn 4/5

Next up was the Basil Sauce Live Prawn ($28 for 300g, $40 for 500g, $78 for 1kg). This new addition offers a refreshing twist, with basil’s fragrant aroma enhancing the fresh, succulent prawns. The basil sauce brings an unexpected yet delightful flavour to the dish.

Minced Garlic Steamed Clam 4.2/5

The Minced Garlic Steamed Clam ($35 for 500g, $68 for 1kg) features plump, juicy clams steamed with fragrant minced garlic. Each bite captures the natural sweetness of the clams, complemented by the garlic’s savoury aroma.

NEW Braised Whole Tripe & Brisket 4.5/5

One of the evening's highlights was the new Braised Whole Tripe & Brisket ($108). This dish requires a pre-order and is well worth the wait. The beef tripe is stuffed with tender brisket and tendon, all in a flavourful, slightly spicy brown sauce. The complex layers of texture and taste make it a must-try for offal lovers.

NEW Dry Braised Pork Ribs 4/5

Another new menu item, the Dry Braised Pork Ribs ($20, $30, or $40), features tender, juicy pork ribs with a sauce that's been expertly absorbed into the meat. The ribs are a satisfying option, especially for those who enjoy bold, concentrated flavours.

Andrew Lobster 4.2/5

The Andrew Lobster is an iconic dish at Yang Ming Seafood. It is a dish my friend shared with the owner that he had in Hong Kong, and after much R&D, the chef created this dish, which became a hit with many foodies. The creation features silky chee cheong fan (rice noodle rolls) accented with fried shallots, fried garlic, and premium soy sauce. It's easy to see why; the dish strikes a perfect balance of flavour and texture, with each element enhancing the others.

Yang Ming Seafood's new VivoCity outlet is an impressive addition to the dining scene. With an emphasis on fresh, live seafood and authentic flavours, the restaurant delivers both innovation and comfort. The inviting kelong-inspired ambience and diverse menu make it an excellent choice for seafood lovers who enjoy quality dishes in a unique waterfront setting. Whether you're there for classic favourites or new creations, Yang Ming Seafood promises a memorable dining experience.

Note: This is an invited tasting.


Yang Ming Seafood (Kelong)
VivoCity
1 Harbourfront Walk
#02-158/159
Singapore 098585
Tel: +65 65133009/ 80289907
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

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

Province @ Joo Chiat Road - A Sumptuous Exploration of Southeast Asian Summer Flavours

Returning to Province at Joo Chiat Road to experience their new Summer menu was a delight, especially after the impressive Autumn tasting we enjoyed before. Chef-owner Law Jia-Jun continues to demonstrate his creativity and skill in crafting dishes inspired by Southeast Asian ingredients, flavours, and techniques, delivering an exceptional dining experience. This 7-course dinner ($148++) is a seasonal journey that showcases the beauty and diversity of regional flavours in a refined and elevated way.

Caviar & Indonesian Flower Crab Tartlet 4.2/5

Our meal began with a couple of delicate snacks, starting with the Caviar & Indonesian Flower Crab Tartlet. The natural sweetness of the flower crab paired wonderfully with the briny pop of the caviar, creating a harmonious bite. The tartlet provided a satisfying crunch that contrasted beautifully with the tender, flavourful filling, setting the tone for the creativity we would see throughout the evening.

Panipuri with Horse Mackerel & Ginger Flower 4/5

Next was the Panipuri with Horse Mackerel & Ginger Flower, a bite-sized marvel inspired by local flavours. The bold inclusion of ginger flower evoked the flavours of rojak, and the crispy shell offered a pleasing contrast to the tender mackerel. This dish was a perfect blend of textures and an exciting tribute to familiar Southeast Asian ingredients in a new format.

Lobster Croustade 4.2/5

The last of our opening snacks was the Lobster Croustade. Presented in a house-made kueh pie tee shell infused with seaweed, this luxe twist on the traditional snack featured a filling of lobster and crispy broccoli for added texture. The croustade was garnished with delicate flower petals from Thailand, making this elegant dish as visually captivating as it was delicious.

Momotaro Tomato & Shiro Sorbet 4.8/5

Our first course was the Momotaro Tomato topped with Shiro Sorbet, a refreshing and umami-filled dish. The Japanese Momotaro tomato, sourced from Cameron Highlands, was beautifully sweet. It was peeled, stuffed with confit tomatoes, and cooked down to intensify the flavour, then topped with shiro sorbet and puffed quinoa for added crunch. The sorbet’s savoury notes paired seamlessly with the tomato, creating a balanced and layered bite.

Squid from Jurong Fishery Port 4.5/5

The Squid from Jurong Fishery Port was another unique and flavourful dish. Tender and slightly charred, the green-eye squid lay hidden beneath a silky Beurre Blanc sauce. Sambal mata added a touch of heat, while fermented kedondong introduced a subtle acidity, enhancing the dish's complexity without overpowering the delicate squid.

White Trevally with Seaweed XO 4/5

Next came the White Trevally with Seaweed XO, showcasing another unconventional fish. The white trevally had a smooth, buttery texture, and its lean, firm flesh was enhanced by the house-made seaweed XO sauce, which lent a local sambal stingray-like taste. This dish truly captured a sense of place, marrying local seafood traditions with sophisticated techniques.

Charcoal-grilled Aged Sarawak Pork 4.2/5

The Charcoal-grilled Aged Sarawak Pork was a revelation. Grilled over coals and smoked with hay, this aged pork had a perfect char and deep smoky aroma while remaining tender and juicy. It was served with edamame, mustard, and a rich pork wine reduction jus, creating a well-rounded dish that was both hearty and complex.

La Mian with Clams and Okra 4.5/5

A comforting bowl of La Mian with Clams and Okra followed, a nod to Chef Law's weekend family meals. Made with house-made noodles, grilled okra, and clams from the Philippines, the dish was bathed in a chicken consommé infused with tropical flavours from lemongrass, kaffir lime, and Vietnamese lime. This simple yet vibrant soup provided a soothing transition from the heavier dishes, signalling the end of the savoury courses.

Osmanthus & Wild Sumac 4.2/5

The dessert course began with Osmanthus Aiyu Jelly paired with compressed melon for a burst of sweetness. A wild sumac granita added refreshing acidity, while Ulam Raja introduced subtle earthy undertones that balanced the sour notes. This multi-dimensional dessert was a symphony of flavours, evoking the lightness and freshness of summer.

Grilled Pineapple and Millet Syphon 4/5

The final dessert was a delightful Grilled Pineapple and Millet Syphon. The pineapple, compressed with gula melaka and grilled over charcoal, had a beautiful caramelised sweetness. It was paired with millet foam and coconut yoghurt ice cream, which added a creamy and tangy component, rounding out the dish with a tropical flair.

Province's Summer menu is a beautiful homage to Southeast Asia, highlighting seasonal ingredients with creativity and respect for tradition. Chef Law's passion for reimagining local flavours shines through in every dish, providing a unique dining experience that feels both familiar and innovative. Province's summer menu is not to be missed for anyone seeking a refined yet playful exploration of regional flavours.

Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]

27 Degrees West @ Orchard Road - Mumbai's Millon-followers Celebrity Chef Varun Inamdar Brings a Melting Pot of Indian Flavours to Singapore

Mumbai's celebrated celebrity chef, Varun Inamdar, popularly known as "Mumbai's Chocolate Prince," has opened his first Indian restaurant outside India — 27 Degrees West. Nestled in Singapore, the restaurant offers a unique culinary experience that blends traditional Indian flavours with contemporary techniques. The name "27 Degrees West" pays homage to India's geographic positioning relative to Singapore. With dishes that reflect the rich diversity of Indian cuisine, 27 Degrees West delivers a memorable dining experience.

Chicken 65 4.8/5

We kicked off our meal with a classic — Chicken 65 ($15), a beloved South Indian dish. Tender chicken chunks were seasoned with an aromatic blend of spices. Though it might seem like a simple chicken dish, the depth of flavours and the expert seasoning elevated it to something much more special, making it a solid start to the meal.

Togarashi Tossed Bhindi Jaipuri 4/5

The Togarashi Tossed Bhindi Jaipuri ($15) was unexpectedly addictive! This dish is a modern take on Jaipur's famous chaats, featuring crispy fried okra sprinkled with a dash of shichimi togarashi. The highlight was the accompanying 72-hour fermented beetroot chutney ketchup, which added a zesty, tangy depth of flavour. I loved the chutney so much that I wished they sold it by the bottle!

Crabmeat Thecha Thermidor 4.5/5

A crowd favourite, the Crabmeat Thecha Thermidor ($35), truly showcased Chef Varun's philosophy of blending traditional Indian flavours with modern techniques. This luxurious dish features fresh crabmeat from India's coastline, paired with Thecha, a popular chilli-garlic condiment from India. The dish was rich yet perfectly balanced, and the bold flavours worked harmoniously.

Bagara Baingan 4.2/5

The Bagara Baingan ($28), originating from the royal kitchens of Hyderabad, is a dish that surprised me in the best way possible. Smoky eggplants are served in a creamy, nutty sauce alongside crispy starfruit chips for a bit of crunch. It's a unique dish I had never tried before, but it opened my eyes to new possibilities for eggplant. It's definitely one to remember!

Smoked Lamb Rack, Beliram 4/5

Next, we had the Smoked Lamb Rack, Beliram ($55) — a nod to Maharaja Ranjit Singh Ji's legendary royal dish, 'Gosht Beliram'. The lamb rack was marinated with Kolhapuri masala and roasted to a tender, smoky perfection over an open flame. It was served with a rich Punjabi Beliram gravy paired beautifully with the perfectly cooked lamb.

The 'Varun Inamdar' Butter Chicken 4.5/5

Perhaps the most anticipated dish of the evening was The 'Varun Inamdar' Butter Chicken ($29). This is Chef Varun's signature recipe, popularised by millions of views on his YouTube channel, now available right here in Singapore. The chicken was incredibly succulent and simmered to absorb the creamy, tangy, and rich flavours of the butter chicken gravy. It lived up to the hype.

Assorted Naan 3/5

To soak up the rich gravies of the meal, we ordered the Assorted Naan ($6), which came in various flavours such as plain, garlic, butter, cheese, black pepper, and even truffle! It is the perfect vehicle for the rich sauces that accompany the dishes.

Jowar Khichdi 4.2/5

A personal favourite of mine was the Jowar Khichdi ($25), a unique "no rice" porridge made with nutrient-dense millets and desi ghee. The dish, inspired by Chef Varun's grandmother, was both hearty and comforting, with layers of complex spice that made each bite more intriguing than the last. It's a dish you could enjoy on a cold, rainy day or when you crave something warm and nourishing.

Coconut Kulfi 4/5

For dessert, we indulged in the Coconut Kulfi ($15), a nostalgic treat that combines creamy coconut ice cream with grilled pineapple and pomegranate molasses. The addition of passion fruit added a refreshing tang, balancing the sweetness of the kulfi perfectly. A lovely dessert to end the meal.

Chocolate Mess 4/5

Lastly, we couldn't pass up the Chocolate Mess ($15), a dessert that Chef Varun famously created for the Obamas. This decadent dish features a rich dark chocolate ganache mixed with tart cranberries and raspberries. The result is an indulgent yet well-balanced dessert that any chocolate lover would adore.

27 Degrees West truly lives up to its promise of offering a melting pot of Indian flavours with Chef Varun Inamdar's signature touch. The menu is a delightful journey through both classic and contemporary Indian cuisine, with some dishes reinvented to surprise and delight. Whether it is the tender Smoked Lamb Rack, the comforting Butter Chicken, or the refreshing Coconut Kulfi, 27 Degrees West delivers on both flavour and experience. For anyone looking to explore Indian cuisine with a modern twist, this restaurant is worth a visit.

Note: This is an invited tasting


27 Degrees West
362 Orchard Road
Singapore 238887
Tel: +65 91000949
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Nearest MRT: Orchard (NS, TE Line)

Opening Housr:
Sun-Thu: 1130am - 11pm
Fri-Sat: 1130am - 12midnight

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 walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 1. Follow the walkway to Shaw House. At Shaw House, go to ground level. Walk to Orchard Road. Turn right and walk to destination. Journey time about 6 minutres. [Map]