MoVida @ Raffles City - Affordable San Sebastian-Inspired Lunch Set from $29

Movida introduces a wallet-friendly San Sebastian-inspired lunch set, starting from just $29 – an attractive deal given its prime city centre location. Available daily from 12pm to 3pm, the set lets diners choose from 2 Tapas + 1 Main for $29, 4 Tapas + 1 Main for $35, or 5 Tapas + 1 Main for $40. Perfect for foodies looking to sample a spread of dishes in one sitting, this offering brings variety and value to the table.

We went with the 4 Tapas + 1 Main option, and since there were two of us, we managed to sample a total of 8 tapas. It gave us an excellent overview of the selection available.

Crab Crumpet 4/5 and Home-made Duck Rillette in Crumpet 4/5

The Crab Crumpet (+$2) was a delightful one-biter. It is light, fresh and elegantly paired with saffron emulsion and finger lime. Meanwhile, the Home-made Duck Rillette in Crumpet was richer and more flavourful, featuring confit duck, pipparas, gherkin and a touch of oriental mustard for contrast.

Tuna Tartare with Grilled Avocado 4/5

Tarteleta 4.2/5

Two tapas stood out in particular. The Tuna Tartare paired well with roasted avocado and a bright citrus dressing, a refreshing and well-balanced dish. The Tarteleta (+$2), a brik pastry tart filled with chicken liver parfait and verjuice, surprised us. Despite usually avoiding liver, this tartlet delivered a burst of flavour that was both rich and nuanced.

Anchoa 3.8/5

Pan con Tomate & Jamón 3.5/5

The Anchoa (+$2) – a Cantabrian artisan anchovy with smoked tomato sorbet – impressed with its quality and pleasant saltiness. However, as we shared it, the portion felt a little too small to savour fully. The Pan con Tomate & Jamón was classic but unremarkable, with a faint 'bad oil' aftertaste on the bread that distracted from the otherwise fresh components.

Croqueta Del Dia 4/5

Octopus with Panchetta 3/5

The Croqueta del Día, made with Manchego cheese, was a comforting and well-loved classic. Ask the staff about the daily flavour. On the other hand, the Octopus with Pancetta was a miss – the pancetta overpowered the octopus entirely, which got lost in the bite.

Gambas al Ajilio 3.5/5

Paella del Día 4/5

For mains, we tried the Gambas al Ajillo and Paella del Día. The gambas were fresh and crunchy but let down by burnt garlic, which left a bitter finish. The portion also felt a little small as a main, though the preceding tapas helped to fill us up. The highlight was the Paella, a squid ink version with calamari and fish. It is bold, briny, and well-executed.

Flan 3.8/5

Churros con Chocolate 3.8/5

For an additional $8, you can opt for dessert. Our pick is always the Churros, served with a chocolate sauce, but it was a bit too diluted for our liking. While the texture was crunchy, we missed the chewy centre we're accustomed to. The Flan, a creamy Spanish-style caramel custard, was pleasantly spiced and complemented by pestinos pastries that reminded us of masala chai. The third option available is a Spanish-style Rice Pudding.

Lychee Blossom and Aperol Spritz

Top up $4 for non-alcoholic beverages like Lychee Blossom or Shirley Temple, or $8 for alcoholic options such as Kalimotxo or Aperol Spritz. These make great pairings to round off your lunch.

Movida's new lunch set offers a solid, value-for-money experience that encourages exploration of Spanish flavours. While there were hits and a few misses, the variety and affordability make this a worthwhile option for a satisfying midday indulgence in the heart of the city.

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


MoVida
Raffles City
252 North Bridge Road
#03-43
Singapore 179103
Tel: +65 83808509
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Alegria @ Teck Lim Road - New Menu Brings Brazilian Flair and Filipino Soul Together

Alegria, located at the heart of Keong Saik district, specialises in Latin Asian cuisine reimagined with Asian and European influences. Their newly launched menu draws from Peruvian, Mexican, and Brazilian flavours, with unmistakable Filipino touches woven throughout.

Pão de Queijo 5/5

We started with a brilliant lineup of starters. The Pão de Queijo ($15), Brazil's iconic cheese bread, arrived warm and chewy, served with house-fermented basil butter. The herbaceous butter beautifully complemented the cheesy interior, making these morsels utterly moreish.

Coxinha 5/5

Next came the Coxinha ($16), a classic Brazilian chicken croquette and a first for me. I braced for a heavy, cheesy filling, but Alegria's version surprised me with its lightness. Encased in a crisp crust, the mashed potato dough encased a well-seasoned shredded chicken filling that had a subtle curry-like warmth. The balance of crunch, fluff and spice all come together in each bite, deliciously satisfying without being cloying.

Sisig Taco 4.5/5

Alegria truly shines with its tacos. Made fresh in-house from corn flour, the tortillas were soft, warm, and gently fluffy. The Sisig Taco ($19) offered a creative spin on the Filipino staple, topped with zesty salsa and a creamy dinakdakan sauce. While the pork belly had a tougher bite than expected, almost like fried pancetta, the flavour was spot on, savoury and vibrant.

Pescado Taco 4.5/5

The Pescado Taco ($19) showcased firm but tender and flaky Baja-style fried fish encased in a light, crisp batter. A zingy salsa and sweet charred corn brought brightness and contrast, while the chipotle mayo tied everything together with a smoky, creamy finish.

Seafood Moqueca 3.5/5

Among the mains, the Seafood Moqueca ($34) was a comforting Brazilian seafood stew, especially when paired with savoury sinangag rice. Vibrant with the flavours of capsicum and curry, the prawns were cooked just right. It was succulent and tender. However, the stew leaned noticeably sweet overall. A touch of acidity or heat helped cut through the richness and brought better balance to the dish.

Pollo Asado 5/5

The standout main was the Pollo Asado ($34), which consisted of a woodfire-grilled half chicken glazed in achiote and cilantro crema. Instead of grilling the chicken whole, it was portioned into three, allowing each piece to achieve deeper caramelisation and smoky char. Juicy and flavourful, it was elevated further by adding tangy pineapple kimchi that cut through the richness of the crispy skin.

Churros 5/5

We ended on a sweet note with Churros ($15) served with a Dulce de Leche dip. Perfectly fried, they were crispy outside and airy inside. These were among the best I've had, leaving a lasting impression.

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.


Alegria
18 Teck Lim Road
Singapore 088390
Tel: 82604742/62231553
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 10am - 11pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road. Turn right onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to destination. Journey time about 6 minutes. [Map]

Pulsii French Bistro @ Tras Street - Where French Finesse Meets Japanese Precision

Formerly known as Pulsii Woodfire Restaurant, the establishment has now rebranded itself as Pulsii French Bistro, ushering in a new era of refined French cuisine imbued with the subtle artistry of Japanese technique. Helmed by Chef Daisuke Yoshikawa, whose culinary pedigree includes experience in Michelin-starred Japanese kitchens, the restaurant now offers an elegant lineup of small plates and mains that showcase his signature precision and flair.

Chef Canape's - 3 Kinds 4.2/5

Dinner commenced on a high note with the Chef Canape's – 3 Kinds ($20). This delightful trio of bite-sized creations includes a red prawn tartlet topped with ikura, a foie gras croquette, and a cheese-filled canelé. Each offered a unique interplay of texture and flavour, creating an enticing preview of what's to come.

Brandade Croquettes, Chicken Liver Mousse, Uni Seaweed Brioche 4.2/5

We continued with an elegant trio of small bites, each delivering a distinct expression of flavour and craftsmanship. The Brandade Croquette ($4) was delicately crisp on the outside, breaking apart to reveal a warm, creamy interior of salted cod and potato, a comforting blend elevated by subtle seasoning. The Chicken Liver Mousse ($8) was decadently smooth and rich, its earthy intensity tempered by a hint of sweetness, spread luxuriously atop a crisp toast. Completing the trio was the Uni Seaweed Brioche ($15), a decadent bite where briny, buttery sea urchin melted into the warm, pillowy brioche, subtly perfumed by seaweed. Together, these bites formed a symphony of textures and flavours, refined and deeply satisfying.

Yuzu Cervelle De Canut 4.2/5

The Yuzu Cervelle De Canut ($29) was a fun, multi-sensory dish that surprised and delighted. Silky tuna sashimi paired with a bright yuzu cheese dip and topped with caviar created layers of freshness, acidity, and umami. The crispy potato gaufrettes served on the side allowed you to assemble your perfect bite, which is both playful and sophisticated.

Grilled Yellowtail 4.8/5

One of the standout dishes of the night was the Grilled Yellowtail ($26). Thick slices of yellowtail were perfectly grilled for a light smoky char, then finished with burnt mandarin orange and watermelon radish for acidity and crunch. Resting on a vibrant shungiku puree, the dish was a masterclass in balance that is rich yet refreshing.

Grilled Lamb Tenderloin 3.8/5

The Grilled Lamb Tenderloin ($25), served medium rare, came paired with spring onion puree, anchovy, and Kanzuri chilli oil. While the lamb was tender, the flavour lacked the natural gaminess that lamb lovers might expect. The chilli oil pairing, while creative, felt discordant and didn't quite lift the dish.

Magret Duck Breast 4.2/5

The Magret Duck Breast ($55) fared better, with its juicy, tender slices and rich duck fat under crisped skin delivering on flavour. Paired with a miso balsamic sauce and maitake mushrooms, this dish struck a more satisfying balance of depth and umami.

Rack of Iberico Pork 200g 4/5

Closing off the savoury courses was the Rack of Iberico Pork ($40), a generous cut served atop creamy mashed potato and crispy fried corn. The pork was succulent and well-cooked, though the dish could have benefited from a more assertive, tangy sauce to fully elevate the meat's natural sweetness.

Note: This is an invited tasting.


Pulsii French Bistro
55 Tras Street
Singapore 078994
Tel: +65 9689 8407
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

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]

Eclipse by BDC @ Yue Hwa Building - A Casual, Creative Twist on Fine Dining with Chef Samuel Quan’s New Menu

Eclipse by BDC has come a long way since its 2021 debut as a fine dining destination atop the Yue Hwa Building in Chinatown, where the restaurant's unique vantage point offered stunning views of Singapore's skyline. My recent visit revealed a transformation in concept — Eclipse now provides a more casual, approachable menu crafted by Chef Samuel Quan. This new direction brings inventive twists to familiar flavours while still showcasing Chef Quan's creativity.

Crab Laksa Croquette 3.8/5

Smoked Eel Pumpkin Beignet 3.8/5

We began with two delightful snacks: Crab Laksa Croquette ($16 for 3pc) and Smoked Eel Pumpkin Beignet ($16 for 3pc). The Crab Laksa Croquette was a crispy parcel packed with Singapore's iconic laksa essence, accompanied by a curry aioli and laksa leaf that amplified its flavours. The Smoked Eel Pumpkin Beignet was a surprising take on the traditional custard lava bun, featuring molten Comté cheese nestled within a golden pumpkin beignet. The beignet was topped with crispy 'You Mai Chye' floss and complemented by a roasted onion jam. This bite combined sweet, smoky, and savoury notes in an unexpectedly harmonious way.

Pan Seared Scallop 4/5

The Pan Seared Scallop ($24) was plump, juicy, and beautifully paired with a sage butter emulsion and furikake seaweed for umami depth. Topped with ikura and pickled ginger flower, the dish had a refreshing acidity that elevated the flavours, making it a well-balanced and thoughtfully composed appetiser.

Jurong Farm XL Frog Leg 3.8/5

One of the more unique items on the menu was the Jurong Farm XL Frog Leg ($20), deep-fried to perfection with a crispy Japanese puffed rice coating that provided a delightful textural contrast to the tender frog leg meat. Paired with a Szechuan hibiscus jus, the dish offered an interesting twist, though the jus fell slightly short of delivering the expected punchy, piquant finish.

12 Days Dry Aged Half Duck 4/5

The star of the evening was the 12 Days Dry Aged Half Duck ($68 whole). The duck was accompanied by egg crepes, leeks, pickled cucumber, pickled chilli, and a hibiscus glaze, echoing the classic flavours of Peking duck with a unique twist. Diners can wrap the tender duck meat with the egg crepe and condiments or enjoy it on its own to fully appreciate the expertly dry-aged, succulent flavours of the duck.

Refreshing Eton Mess 3.5/5

For dessert, we had the Refreshing Eton Mess ($18), a tropical reimagining of the British classic. Tonka bean meringue, Meyer lemon gel, Dole pineapple, and yuzu sorbet brought together layers of sweetness and tartness, offering the meal a light and refreshing finale.

Smoked Hay Tiramisu 3.8/5

Our final dessert, the Smoked Hay Tiramisu ($22), was a daring take on the beloved Italian dessert. The smoky hay notes infused the layers of mascarpone and cream cheese with a distinct depth, while the addition of Kahlua espuma added an aromatic complexity. However, the real surprise was the inclusion of ikura, which introduced a briny element that added a bit of intrigue, much like the contrast of salt in dark chocolate.

Eclipse by BDC has successfully transitioned from fine dining to a more casual yet adventurous menu that's brimming with inventive flavour combinations and textural surprises. Chef Samuel Quan's bold, reimagined dishes offer diners a fresh perspective on familiar ingredients while maintaining an approachable charm. The setting, coupled with the thoughtful, contemporary dishes, makes Eclipse an excellent choice for those seeking an elevated dining experience with a creative, casual twist.

Note: This is an invited tasting.


Eclipse by BDC
Yue Hwa Building
70 Eu Tong Sen Street
#06-01
Singapore 059805
Tel: +65 6908 0880
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue-Thu: 12pm -3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
Sun: 12pm -3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to Eu Tong Street. Turn left and walk to destination. Journey time about 3 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]