Ginger.Lily @ Hilton Singapore Orchard - Latest Botanical Afternoon Tea: From Root to Bloom

Nestled within Hilton Singapore Orchard, the serene tea lounge of Ginger.Lily offers a tranquil retreat amidst the bustle of Orchard Road. With its airy, conservatory-inspired interiors and lush botanical accents, it provides a lovely setting to savour their latest Botanical Afternoon Tea: From Root to Bloom, for an afternoon of elegant pastries, chit chat and warm brews.

Botanical Afternoon Tea: From Root to Bloom 4.2/5

This seasonal afternoon tea is presented by Executive Sous Chef Cindy Khoo in collaboration with premium French dairy brand Président Professionnel and Meilleur Ouvrier de France (MOF) chef-confectioner Gabriel Le Quang. Inspired by the journey "from root to bloom", the menu draws on nature's forms and flavours to create dishes that are both gorgeous and quietly inventive.

Guests enjoy free-flow coffee and an artisanal Pryce tea selection, a delightful opportunity to sample a variety of brews throughout the afternoon. And for a little extra charm, the tea experience comes with complimentary stickers featuring hand-drawn illustrations by local artist @pwendraws.

Bergamot Gougère

First, we were served a light bite of Bergamot Gougère, aromatic and delicate. The baked choux puff was airy, topped with a crisp Gruyère cheese crust and shaved cheese. An easy and enjoyable bite to start the afternoon.

Savouries tray

Next, a pretty silver 3-tiered stand of savouries arrived at the table. I enjoyed this course a lot, as the selection offered a refreshing departure from typical afternoon tea fare. I also appreciated that the bites were less bread-heavy than on their previous menu, making each piece light enough to leave room to savour the sweets that followed.

Cured Trout Crêpe

Delicate crêpes rolled into neat layers around Cured Trout, finished with a light shichimi cream. Popped this into my mouth, and it was gone in one bite.

Tartiflette Croquette with Curry Pearls

Inspired by the classic Alpine dish, this Croquette combines Reblochon cheese, Hokkaido potatoes, and caramelised bacon into a crisp golden ball. The filling is indulgent and hearty, while the Japanese curry pearls bring a subtle spice that cuts through the richness.

Fungi Gyoza

A highlight was the Fungi Gyoza, filled with locally farmed mushrooms and béchamel, where the earthy umami of the mushrooms was enhanced by the sauce's creamy richness.

Smoked Duck Chip

Dainty cubes of citrus-marinated smoked duck are paired with bright orange segments and a touch of yuzu, all balanced on a delicate rice paper chip. The crisp base contrasts with the tender duck, and the citrus adds freshness to the flavours.

Shrimp Toast

Marinated shrimp atop crisp, golden toast, finished with sriracha mayonnaise. Tiny lime pearls add bursts of tangy brightness, and together they make for a delicious toast. The prawn-to-toast ratio was very good.

Braised Wagyu Brûlée

Another highlight was the Wagyu puff pastry braised with Ginger. Lily's house-blend dark chocolate, an unexpected pairing that worked surprisingly well, the bittersweet chocolate adding depth to the buttery, flaky pastry and tender wagyu. This course is presented with a touch of theatre, prepared tableside with some flames.

Sweets resin case

The sweets were just so pretty, showcased in a clear resin case by Singapore social enterprise JOJOMAMA, adorned with colourful pressed dried flowers. Each cake inside resembled a miniature edible sculpture.

Top Tier: Matcha Swan, Rose & Olive Oil

The Matcha Swan caught my eye immediately. Shaped gracefully like a swan, it features airy matcha Chantilly, a crunchy pistachio praline, and fresh raspberries perched delicately on its back.

The Rose & Olive Oil cake had an interesting flavour combination. Fragrant rose is paired with lychee and raspberry compote. Crafted to resemble a pink rose, it is stunning, though the olive oil made it a slightly acquired taste.

Second Tier: Chocolate & Pomelo, Président's Cheesecake

I was pleased to have at least one chocolate dessert on the menu, and Chocolate & Pomelo offered just that. The tart is flaky filo dough, filled with chocolate cream, layered with tangy citrus gel and fresh pomelo. This was my favourite sweet of the afternoon.

Meanwhile, the Président's Cheesecake features a smooth pink-glazed exterior and showcases creamy Camembert, perfectly complemented by sweet-tart blueberry compote.

Third Tier: Pear & Shiso barquette, Japanese Strawberry & Dill

The Pear & Shiso barquette was fragrant with lemon curd, coconut cream barquette, fresh pear, and shiso, blending sweet, tart, and herbal notes in every bite that left me feeling pleasantly uplifted.

The Japanese Strawberry & Dill combines light citrus sponge with Japanese strawberry compote and dill pearls, though I found it a bit too sweet for my liking.

Bottom Tier: Scones

I was at this point getting a little too full to finish eating the scones at the table, and took home the Vanilla & Cranberry Seed Scones. They were delicious after being warmed up, and paired really well with the yuzu strawberry confit, citrus vanilla confit, and clotted cream.

An afternoon at Ginger.Lily is time well spent, with professional, friendly service and an afternoon tea that is charming to look at, and a pleasure to eat. For this particular menu, though, the savouries were the highlight for me, outshining the sweets. I left the tea lounge feeling refreshed and relaxed.

Time: 12pm to 5.30pm (last seating for walk-ins at 4.30pm) Please note each table is reserved for a two-hour seating.
Price: $65++ per diner, with coffee and tea served throughout
MOËT & CHANDON IMPÉRIAL BRUT CHAMPAGNE: additional $15 ++ for a glass or $65++ for a bottle

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ginger.Lily
Hilton Singapore Orchard
Level 5
333 Orchard Road
Singapore 238867
Tel: +65 6831 6273
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 8am to 1am

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Gordon Grill @ Goodwood Park Hotel - New Winter Indulgence Menu Featuring a 1.5kg Wagyu Beef Tomahawk Steak Flambéed Tableside

There’s something about dining at a classic grill restaurant that feels especially fitting during the cooler months - imagine cosy interiors, rich sauces, indulgent ingredients and the occasional tableside theatrics that make the experience feel a little more special. Gordon Grill’s A Winter Indulgence menu leans fully into this mood, offering a comforting yet refined selection that spans land and sea, with premium produce, generous portions, and a touch of old-school charm throughout the meal.

Complimentary Amuse-Bouche 3.8/5

Complimentary Bread Basket 4/5

We started the meal with a complimentary Kimchi Chicken Tartlet as an amuse-bouche and a Bread Basket served with butter. The tartlet was a pleasant opener with a hint of spice, while the bread selection was satisfying and a simple but welcoming start to ease into the meal.

Tsarskaya Oyster 4/5

Tsarskaya Oyster Thermidor 4.2/5

Oysters play a starring role in the Winter Indulgence menu, featuring live Tsarskaya oysters from France presented two ways. Fresh Oysters (6 pcs $58 / 12 pcs $118) were served simply with mignonette sauce and lemon - clean, briny, and refreshing, allowing the natural sweetness of the oysters to shine through.

For the Baked Oysters options (6 pcs $68 / 12 pcs $133), diners can choose between Kilpatrick or Thermidor style. We tried the Thermidor, and it was excellent! Cheesy and creamy, yet not overpowering, striking a good balance while still letting the oysters remain the star. It’s a more indulgent take and one we would happily order again.

Sautéed Chanterelle Mushroom 3.8/5

From the land, we had the Sautéed Chanterelle Mushroom ($29), served with an onsen egg, shaved truffles and natural jus. Beneath it sat a layer of creamy mashed potato. While the flavours were comforting and earthy, the dish leaned heavily towards soft and creamy textures. We found ourselves wishing for a bit more contrast to elevate it further.

Risotto 4.5/5

The Risotto ($29), on the other hand, was very well executed. Made with morel mushrooms and finished with shaved truffles, it was rich yet balanced, with well-cooked grains that retained their structure. This was easily one of the stronger savoury dishes of the night and a comforting choice for truffle lovers.

Wagyu Beef Tomahawk Steak 4.5/5

One of the highlights of the meal was the Wagyu Beef Tomahawk Steak ($372), which comes with an impressive tableside flambé. Cooked medium as recommended, the steak was tender and flavourful, especially the parts with well-rendered fats. It was served with roasted potatoes, baked tomato, sautéed vegetables and red wine jus. A definite dish to share and savour. The other beef option on the menu is the Black Angus Beef Porterhouse Steak ($348), which also looks equally tempting.

Seared Red Emperor Snapper 4/5

From the sea, we tried the Seared Red Emperor Snapper ($38), served with truffle petit pois, fresh maize and split fish jus. The skin was nicely crisp, the fish was fresh and delicate, with clean, restrained flavours. Simple yet well-executed, allowing the quality of the fish to speak for itself. The menu also offers a Pan-Seared Red Grouper ($38) as an alternative seafood option.

Crêpe Suzette 5/5

Desserts were a definite highlight and deserving of full marks. Gordon Grill’s signature Crêpe Suzette ($26) is a must-have, especially for fans of classic French desserts. Flambéed tableside with Cointreau and brandy and served with vanilla bean ice cream, the soft crêpe, soaked in citrusy syrup, was both nostalgic and indulgent. Not many places in Singapore still do this, and I found myself salivating just thinking about it again while writing this.

Morello Cherry Tart 5/5

The Morello Cherry Tart ($18) also impressed us. It may look simple, but the buttery tart shell was so good it left us wanting more, even with already very full stomachs.

Overall, Gordon Grill’s A Winter Indulgence menu is a comforting, well-curated offering that showcases classic flavours with a touch of tableside drama. While some dishes stood out more than others. The Winter Indulgence menu is available till 31 March and is best enjoyed unhurriedly, with good company and a hearty appetite.

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


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm

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

French Fold @ Great World - An All-day Dining Contemporary Crêperie Serving Wholesome Galettes And Sweet Crêpes

French Fold's newest outlet at Great World is a delightful spot to enjoy galettes and crêpes any time of the day, from breakfast through to dinner. Each galette is crafted using 100% organic buckwheat flour from Brittany.

Wild Trout Galette 4/5

On my visit, the seasonal option was Wild Trout Galette with leek fondue and lime. Creamy leek has always been one of my favourites, so I couldn't resist this classic pairing. The galette came with its characteristic lacy holes and crispy edges, holding the filling well, unlike some I've tried that turn soggy within minutes. Despite being gluten-free, it had a pleasantly chewy texture, particularly at the corners and folding edges. The leek fondue was tender and just the right level of creaminess, though the sliced trout didn't quite deliver the moist, flaky texture I'd expected.

Duck Confit Galette 5/5

For a heartier option, we tried No. 15 Duck Confit, served with baby potatoes, caramelised onion, cream, Meule cheese, and Parmesan. The shredded duck confit was fatty and tender, each bite indulgent with a mix of cream and cheeses and mouth-filling with soft baby potatoes. A finishing sprinkle of thyme punctuated the richness with a subtle citrusy and herbaceous note, making this dish even more satisfying.

Crepe with Caramelised Apples 3.5/5

For desserts, Crepe No. 29 featured caramelised apple with a drizzle of salted caramel. The crepe itself was buttery and delicious. The apples nestled beneath the crepe were lightly softened rather than truly caramelised, and the salted caramel lacked depth, making the overall flavour lean more towards simple sweetness than a balanced sweet-salty profile.

Crepe with Dark Chocolate Sorbet 3/5

Crepe No. 31 paired a dark chocolate sorbet from Birds of Paradise with white chocolate sauce and chocolate crumble. While visually appealing, I preferred a richer, more intense dark chocolate ice cream to better complement the crepe.

Overall, French Fold at Great World City offers a charming space for galettes and crêpes, with thoughtful attention to ingredient quality and presentation.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


French Fold
Great World City
1 Kim Seng Promenade
#01-153
Singapore 237994
Tel: +65 6047 0248
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
Alight at the Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]

ANJU @ Tras Street - Modern Korean Dining with Creative Flair

ANJU is a modern Korean dining and bar restaurant tucked along Tras Street in Tanjong Pagar. Taking its name from the Korean term for dishes enjoyed with alcohol, ANJU focuses on elevating traditional flavours while pairing its creative cuisine with a curated selection of Korean spirits and liquors. The restaurant delivers a refined take on Korean classics in a contemporary and elegant setting.

Buckwheat Crepe 4/5

We started with the Buckwheat Crepe ($16), a dish that immediately set the tone for the evening. The crepe had a gelatinous, bouncy bite, wrapping around pickled radish, egg, mushroom, and prawn, with Dijon mustard to tie it all together. A refreshing, eye-opening start.

Black Bean Mascarpone 4/5

The Black Bean Mascarpone ($16) was another creative snack, served with sourdough crackers. The mascarpone was addictively creamy with a balance of sweet and savoury notes.

Bangeo 4.2/5

The Bangeo ($26), featuring yellowtail ceviche paired with carrot kimchi and Earl Grey dongchimi, stood out for its lightness and refreshing zesty flavours.

Hogam Jeon 4.5/5

A highlight was the Hogam Jeon ($26), a signature dish comprising potato, zucchini, prawn, and onion pickle. Crispy on the outside with layers of textures inside, it was immensely satisfying. The optional addition of mozzarella (+$3) elevated the dish even further.

Yangnyeom Cauliflower 4/5

The Yangnyeom Cauliflower ($22) was a surprise. It looked like Korean fried chicken at first glance, but the crunchy cauliflower tossed in a sweet-spicy gochujang sauce (with chewy rice cakes for added texture) was just as addictive.

Dwaeji Deungsim 4.2/5

The Dwaeji Deungsim ($36) showcased tender, succulent Iberico pork grilled to perfection. Pairing it with barley ssamjang accentuated the flavour, while pickled radish refreshed the palate.

Spicy Dak Galbi 4.5/5

The Spicy Dak Galbi ($36) was another winner. Oven-baked, tender, and rich with flavour, the addictive marinade was complemented by cashew nuts and spring onions for texture and balance.

LA Galbi 4/5

We also tried the off-menu LA Galbi. The beef short ribs, cut across the bone, were marinated in a sweet sauce and grilled to a charred finish. Tender, juicy, and served with housemade green chilli sauce, it made for a harmonious bite.

Ssambob 3/5

Baek Kimchi 4/5

As accompaniments, the Ssambob ($10), barley rice rolls wrapped in savoy cabbage was a refreshing alternative to plain rice, though not particularly memorable. The Baek Kimchi ($7), a white kimchi with radish and red dates, was a bright palate cleanser that balanced the richness of the mains.

Korean Donut 4/5

Desserts at Anju were inventive and memorable. The Korean Donut ($18), made with sweet rice dough, had a chewy texture complemented by Parmesan tuile, cinnamon milk ice cream, sea salt meringue, and candied walnut. It was a light yet satisfying finish.

Sweet Potato 4.5/5

The Sweet Potato 2.0 ($18) was a standout. A reinterpretation of sweet potato crème brûlée (though more puree-like in texture), it was layered with caramelised sugar, sweet potato ice cream, brown butter crumble, chips, and a dusting of coffee powder. It was complex yet comforting.

Makgeolli Pannacotta 4.2/5

The Makgeolli Pannacotta ($18) was another creative dessert. The makgeolli jelly carried the fragrance of rice, enhanced by fresh melon and strawberry, condensed milk, and playful popping candy, for a sweet and refreshing ending.

ANJU is not your typical Korean restaurant. With its thoughtful pairings, modern reinterpretations, and polished presentation, it elevates Korean dining to something exciting and refreshing. While prices are on the higher side, the creativity and execution justify the splurge. Whether you’re here for a date night or a gathering with friends over soju and modern bites, ANJU delivers a memorable dining experience that stands out in Singapore’s Korean food scene.

Note: This is an invited tasting.


ANJU
62 Tras Street
Singapore 079001
Tel: +65 66121172
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]