Club Rangoon @ Duxton Road - A Taste of Contemporary Burmese Cuisine in Singapore

After making its mark in Hong Kong, Club Rangoon by Burmese restaurateur, Nelson Htoo has found a new home in Singapore. Nelson's decision to relocate was driven by the lease ending in Hong Kong and his deep-rooted connection to Singapore, where he spent his teenage years. Additionally, Singapore's vibrant Southeast Asian community, including a significant Burmese diaspora, makes it an ideal place to showcase Burmese cuisine's rich and spiced flavours.

Laphet Thoke 4/5

We started our lunch with the Laphet Thoke ($17), a refreshing fermented tea leaf salad. This dish is a staple in Burmese cuisine and consists of shredded cabbage, cherry tomatoes, and green chilli, all tossed in a tangy sauce. The real star, however, is the double-fried beans that add an irresistible crunch to each bite. The tea leaves themselves, which are traditionally fermented, add a unique flavour that elevates the dish. While most of us are more accustomed to drinking tea, in Burma, it's just as common to eat it, making this dish a fascinating introduction to the cuisine.

Shan Htamin Jin 3.8/5

Next, we sampled the Shan Htamin Jin ($12.5/2pc), which translates to Shan-style rice. This light bite featured mildly turmeric-flavoured fermented rice balls crowned with a tomato chilli rice pillow. I was advised that it's best enjoyed in a single bite, allowing the slightly sticky yet firm rice to mingle with the savoury, tangy, and earthy notes. It's a textural delight that offers a harmonious blend of flavours, making it one of the standout items on the menu.

Dirty Egg Bites 4.2/5

Another popular item on the menu is the Dirty Egg Bites ($12/2pc). This dish features hard-boiled eggs topped with a curry and coriander sauce, accompanied by caramelized onions and a split pea chip. It’s a dish that offers a glimpse into the rich and complex flavors of Burmese cuisine. The combination of the egg with the curry sauce and crunchy chip makes for a satisfying bite that leaves you wanting more.

Fish & Chips 4.2/5

When you see Fish & Chips ($14) on the menu, you might expect the British classic. However, Club Rangoon's take on this dish is a delightful surprise. Instead of the usual battered fish, barramundi is pounded with a mixture of spices reminiscent of otah, a local fish cake. The dish is served with fish crackers, allowing you to scoop the spiced barramundi onto the crackers like nachos. It's a creative and flavorful twist on a familiar dish that showcases the chef's ingenuity.

Mohinga 4/5

No exploration of Burmese cuisine would be complete without Mohinga. This staple noodle dish is a complex and comforting bowl of goodness, featuring rice noodles in a lemongrass-catfish soup, banana stems, egg, grilled catfish, split pea fritter, chilli powder, and lime. The broth is light yet flavorful, with silky soft noodles that make it a joy to eat. The banana stems add an interesting crunch, although the fibrous texture might not be to everyone's liking. Overall, Mohinga is a must-try for anyone new to Burmese cuisine, offering a well-balanced and satisfying experience.

Duck Leg Confit Curry 4.5/5

The highlight of the meal for me was the Duck Leg Confit Curry ($32). The duck leg was cooked to perfection, fork-tender and rich in flavour. The curry itself was aromatic and deeply flavorful, enriched by the sweetness of onions and a medley of spices. This is the kind of dish that demands a bowl of steamed jasmine rice ($5) to soak up every last drop of the delicious curry. It's hearty, comforting, and absolutely delicious — a true showcase of the depth and complexity of Burmese cuisine.

Club Rangoon brings a slice of contemporary Burmese cuisine to Singapore, offering a diverse, familiar, and novel menu. Whether you're new to Burmese food or a seasoned fan, the dishes here are sure to leave a lasting impression. From the refreshing Laphet Thoke to the hearty Duck Leg Confit Curry, there's something for everyone to enjoy. Club Rangoon is a welcome addition to Singapore's vibrant food scene, and I can't wait to return for another round of culinary exploration.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to destination. Journey time about 6 minutes. [Map]

Burma Social @ Siglap - Singapore’s First Multicultural Restaurant and Bar Opens 2nd Outlet in the East

Burma Social has recently opened its second outlet at Siglap. As Singapore's first multicultural restaurant and bar, this new space aims to offer an experiential immersion into the culture and heritage of the Burmese people, where traditional Burmese recipes take on modern interpretations infused with influences from its five bordering neighbours — Chinese, Thai, Indian, Bangladeshi, and Laotian.

Kyar Pin Kyaw 2/5

Siam Spiced Barramundi 4/5

From the Wok & Fried selections, we had the Kyar Pin Kyaw ($24), featuring fried lotus root slices tossed with Pin Sean Tamarind Sauce and Siam Spiced Barramundi ($28). I preferred the latter, which offered tender barramundi in an appetising chilli coriander sauce, complemented by crunchy pieces of mustard leaf stems. The fried lotus roots were a tad too saucy and salty.

Silky Siam Truffle and Har Gao 3/5

What's interesting about this new outlet is the lineup of contemporary takes on dim sum. We had the Silky Siam Truffle ($18/4 pcs) and Har Gao with Green Curry Prawn Farce ($22/4 pcs). The truffle dumpling had an enjoyable skin, but the filling lacked texture, being simply a mixture of cream cheese and truffle. The latter was tasty with a well-seasoned filling, but it was rather ordinary without the green curry drizzle, which was supposed to be served together.

Burmese Bao 2.5/5

Pork Bao 2.5/5

The dim sum includes Bao Buns laced with Burmese spices. We tried the Pork ($24/3 pcs) and Burmese Bao ($20/3 pcs) versions. While the pork slices were unctuous and tender, they were overly sauced, which caused the bao to be soggy. Unfortunately, the Burmese Bao was a plant-based version with mock meat and was just as highly flavoured.

Shan Kauk Swe Prawns 3.8/5

For mains, we had Shan Kauk Swe with Prawns ($36) with Burmese rice noodles and pickled mustard greens, and Curry Pyazzo ($28), a traditional Indian herb-infused curry served with Burmese salad, black chickpeas, and onion fritters. Both were equally mouthwatering with robust flavours. Shan Kauk Swe with Prawns is served with a spiced chickpea gravy, where you toss the rice noodles with the gravy when served. The spiced gravy had a fruity tomatoey flavour, which balanced the spices and savoriness of the dish perfectly. Sprinkled with crunchy condiments, the textural play in the dish was superb, though it could benefit from silkier rice noodles.

Curry Pyazzo 3/5

As for the Curry Pyazzo, the chickpea curry was moreish with Indian herbs, offering textural enjoyment from the onion fritters. However, it was too soupy to be a satisfying curry without substantial ingredients.

Gula Melaka Sago 3/5

For dessert, we had Gula Melaka Sago ($14). The freshly grated coconut was a plus, but I would have preferred a more proportionate ratio of sago to ice cream. After all, it is a sago dessert.

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.


Burma Social
907 East Coast Road
Singapore 459107
Tel: +65 6016 9140
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Nearest MRT: Marine Terrace (TE Line), Bedok (EW Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 6pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Marine Terrace MRT station. Take Exit 4. Walk to bus stop opposite block 57 (Stop ID 92071). Take bus number 13 or 16. Alight 5 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 16. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

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.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

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

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Tiffin Room @ Raffles Hotel Singapore - Unveils A Refreshed Menu With An Expanded Selection Of North Indian Dishes

Tiffin Room at Raffles Hotel Singapore has recently unveiled a refreshed menu with an expanded selection of North Indian dishes put together by award-winning Chef de Cuisine Kuldeep Negi. Helming Tiffin Room's kitchen for over a decade, Chef Kuldeep continues to draw inspiration from the royal culinary heritage of the Maharajas and his travels through various regions of North India. From the new menu, you get to enjoy a diverse range of chaats, appetisers and mains that identify with the warm and rich flavours of Tiffin Room.

You can opt for the customisable Mera Dabba (my box in Hindhi) Experience, an elevated set meal that comprises a selection of appetisers and main courses presented in an iconic four-tiered custom-made copper tiffin box. The set meal is complemented with delicately flavoured rice, tandoori bread, chutneys and pickles.

Aloo Dal Tikki Chaat 4.5/5

We started with a hearty street snack Aloo Dal Tikki Chaat. Dressed in a mouth-watering blend of mint chutney, yoghurt, tamarind and spices, these crispy potato and yellow lentil patties burst with piquant and zesty flavours.

Achari Macchi Kebab 4/5

Murgh Jaitun Seekh 3.5/5

From the non-vegetarian appetisers, we tried Achari Macchi Kebab featuring uniformly moist pieces of spiced tandoori-grilled grouper fillets laced with a hint of smokey flavour. On the other hand, the Murgh Jaitun Seekh is a very spiced-forward grilled minced chicken mixture of green olives, cheddar cheese, saffron, and spices.

Gucchi Methi Mattar Malai 5/5

For the mains, both the vegetarian dishes were superb, especially the lesser-known Gucchi Methi Mattar Malai - a creamy and cheesy morel mushroom curry accented with sharp flavours of fenugreek leaves and a blend of spices. Traditionally, white button mushrooms are used, but I thought using these morel mushrooms was brilliant. The creamy curry clings to each of the honeycomb caps of the mushroom, akin to how spiral pasta binds with the sauce. Hence you will get the full flavours of the curry each time you bite into the mushroom.

Aloo Gobhi 5/5

The other vegetarian main is one of Mera Dabba staples - Aloo Gobhi, a classic cauliflower and potato delight. Every floret and potato chunk was tender and soft, fully flavoured by a blended yoghurt, garlic, and masala onion gravy.

Balti Gosht 3/5

Kadhai Prawn 4/5

The other two mains were Kadhai Prawns and Balti Gosht. The prawn curry was bright and robust with coriander seeds and onion-tomato masala. There were slices of bell peppers in the curry, which also punctuated the curry with some fruity sweetness. The latter was a curry of lamb leg cubes flavoured with brown onion, tomato, and spices. Again, the curry was good, but the lamb leg cubes were a tad dry.

Malpua with Rabri 4/5

For desserts, we had the Malpua with Rabri, a pancake originating from India. It had a dense and enjoyable chewy texture topped with condensed milk and mixed nuts for an added crunch. Best to go with a cup of masala tea.

Kulfi Falooda

The other dessert is interesting - Kulfi Falooda, featuring a homemade cardamon-infused Indian ice cream assembled with vermicelli noodles, rose syrup and mixed nuts. Eating the chilled vermicelli noodles was reminiscent of having a bowl of refreshing shredded grass jelly dessert. The nuts soaked in the mixture gave a contrasting chewy texture to the dessert. A rather odd combination, but it works!

These vegetarian and non-vegetarian North Indian delicacies and selected dishes are available for delivery or takeaway on Raffles Grab & Go.

Photograph and written 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.


Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Jurassic World Cafe @ ION Sky - Dinosaur-theme Cafe Pop Up

Time travel back millions of years with Southeast Asia’s very first Jurassic World Cafe! Based on the original concept in Japan, this exclusive two-month pop-up is located at Level 56 of ION Orchard and will run from now till 3 January 2021. For the dino-enthusiasts, you can now enjoy the scenic view of the Singapore skyline from ION Sky while feasting on themed menu items amid the jungle-themed decor complete with LED displays of dinosaurs. There are also dinosaur-printed posters wrapped around the viewing gallery’s pillars. Be greeted by a life-sized model of Blue, the fan-favourite Velociraptor made famous by the sequel, Jurassic World: Fallen Kingdom as you enter. Don't forget to take photos at the dinosaur theme photo booth as well!

Mosasaurus Soda 3.5/5, Iced Latte 3.8/5

Starting with the drinks, we had the Mosasaurus Soda ($8) - a mystical ombre blue drink that comes in 2 distinctive coloured layers, served with pineapple cubes and blueberries. It was a very refreshing drink with a strong minty taste, albeit a somewhat muted one-dimensional flavour instead of having a more pronounced tropical fruity flavour that we had hoped for. While the Iced Latte ($7) was relatively decent, if your love your lattes hot, you’ll enjoy the hot version with dinosaur images imprinted atop the foam.

Volcano Curry 4/5

Our favourite among the dinosaur-theme mains was the Volcano Curry ($23) that comes with pulled pork, and potato cubes slathered in a generous portion of curry sauce and served with a side of sunny lettuce and pea tendrils. Mimicking the hot lava spewing from the active volcano in Jurassic World: Fallen Kingdom (represented by the small mountain of charcoal rice), we love the flavourful and slightly spicy curry, together with the tender meat and potato. It also comes with a postcard with a picture of an erupting volcano that you can stack it behind the plate for an instagrammable shot of the dish.

Jurassic World Burger 3.8/5

The Jurassic World Burger ($28) features a beef patty sandwiched in between 2 charcoal buns, together with crispy bacon slices, cheese, tomatoes, purple cabbage and mushrooms. The dish was also served with crispy fried potato wedges on the side, and three streaks of mayo sauce resembling claw marks drawn on the plate. Although the thick beef patty was a tad dry and hard on the outside, it packed a lot more juiciness within, with a more tender texture.

Fossil Excavation Cake 4/5

We ended the meal with the Fossil Excavation Cake ($16) which consists of a base layer of light sponge cake, vanilla and white chocolate mousse, and topped with generous amounts of crushed oreo crumbs. The dessert was light and not as overly sweet. It paired well with a side of strawberries and vanilla ice cream.

There is also a dedicated merchandise section available where you will find limited edition Jurassic collectables, such as the Jurassic World Lego sets, Snap Squad figures, and the cafe-exclusive Blue plushie keychain.

While the food and drinks were pretty enjoyable, we feel that there could have been more decor spent for the interiors - with more dinosaurs, installations and greeneries to create a better jungle-like and immersive experience for the Jurassic lovers. The cafe will operate from 11am to 10pm daily. Tables will be available for reservations from 6 November 2020 onwards. To book your table, you can call 8028 1489, or email reservation@jurassicworldcafe.sg

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Jurassic World Cafe
ION Sky
Level 56
2 Orchard Turn
Singapore 238801
Tel: +65 80281489
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am – 10pm

Directions:
1) Alight at Orchard MRT station. Take Exit E. Walk to destination. Journey time about 5 minutes. [Map]