Under Der Linden @ Portsdown Road - Floral Escape With European Vibes

Tucked away along Portsdown Road at One-North, Under Der Linden offers diners a floral-themed dining escape, blending European vibes with whimsical charm. The restaurant draws inspiration from the medieval poem "Under der Linden", infusing its interiors with pastel blooms, whitewashed walls, and arched details. The result is a serene, picture-perfect setting, and one of the rare pet-friendly restaurants in Singapore where even furry companions are welcome indoors.

Ice Latte 4.2/5

Kickstart the meal at Under Der Linden with a refreshing Ice Latte, smooth and lightly aromatic, setting the tone for a relaxing dining experience.

Burrata Garden Delight 4/5

For our lunch, we started with the Burrata Garden Delight ($22). A whole vine tomato sits on top of a bed of mizuna salad. Slice open the tomato, and it reveals a creamy burrata hidden within. The dish is light, fresh, and visually playful, marrying creamy richness with the peppery crunch of mizuna greens.

Crispy Calamari Fiesta 4.2/5

The Crispy Calamari Fiesta ($16) is super addictive, with its exterior perfectly crisp while the inside remains firm and tender. A comforting sharing dish that is simple yet executed with finesse.

Duck Confit 4/5

The Duck Confit ($32) is very well executed. The duck was tender and fell off the bone with ease. It is paired with compressed nashi pear, beetroot purée, and natural jus. The sweetness from the pear and beetroot balances the richness of the duck, creating a harmonious bite.

Wagyu Beef Burger 4.2/5

The Wagyu Beef Burger ($29) features a juicy, medium-rare 200g wagyu patty sandwiched between two soft and fluffy buns. Layered with onion compote, bacon jam, miso aioli, and cheddar cheese, the burger is flavour-packed and indulgent, easily one of the highlights of the menu.

Under Der Linden stands out as more than just a floral café. With its elegant interiors, pet-friendly policy, and well-executed menu, it makes for a charming spot for dates, gatherings, or simply a peaceful retreat from the city's bustle. The food is not only beautifully presented but also thoughtfully crafted, making it a dining destination that marries aesthetics with flavour.

Note: This is an invited tasting.


Under Der Linden
5B Portsdown Road
#01-02
Singapore 139311
Facebook
Instagram
Website
Nearest MRT: One-North (CC Line)

Opening Hours:
Mon, Wed-Fri: 10am - 330pm, 530pm - 9pm
Sat-Sun: 10am - 9pm
(Closed on Sun)

Direction:
1) Alight at One-North MRT station. Take Exit B. Walk to bus stop opposite One-North MRT station (Stop ID 18151). Take bus number 191. Alight 3 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Yue (乐) @ Aloft Novena Singapore - Free Flow MSW Durian Together with an Upgraded Buffet Menu

With durian season in full swing, Yuè at Aloft rolls out a free-flow Mao Shan Wang durian buffet as a treat for its loyal diners. Even better? It's available alongside their upgraded à la carte zi char buffet, which now features a slew of premium additions. Due to popular demand, the 1-for-1 promotion has been extended too!

Singapore-style Chilli Crab 3.8/5

Duck Confit, Kung Pao 4/5

Poached Prawn 4/5

We were invited to try the new line-up, and there's plenty to shout about. Three premium dishes are limited to one serving per table, but they're worth ordering. The Singapore-style Chilli Crab features fresh, meaty crabs coated in a thick, slightly sweet sauce. While a tad too sweet for our taste, the freshness of the crab more than makes up for it. The Duck Confit, done Kung Pao-style, is fork-tender and pleasantly spicy. It is a brilliant East-meets-West twist that works. The Poached Prawns stood out for their sheer freshness. It was plump, juicy and a definite must-order.

Soup

Singapore-style Chilli Sauce, Deep-Fried Mantou 3/5

Over at the self-serve station, diners can help themselves to two soups: the Braised Fish Maw Broth with Crab Meat and Conpoy, which was decent but relatively standard, and the Old Cucumber Pork Ribs Soup, which was the slow-boiled soup of the day, really impressed us with its rich, homely flavour. For those who love chilli crab sauce but prefer not to get messy, the sauce is available on its own, accompanied by deep-fried mantou, served free-flow. We wish the mantou were a little crispier.

Sweet and Sour Pork 4/5

Among the main dishes, one of our favourites was the Sweet and Sour Pork with Popping Candy, which is a fun and surprisingly tasty combination where the crackling candy adds a playful texture. Just remember to break it up a little before dipping. Another standout was the Deep-fried Chicken with Dried Chilli and Szechuan Peppercorn, which was exactly what we want from a spicy dish - crispy, fragrant and totally addictive.

Deep-fried Seabass Fillet 4.5/5

Seafood-wise, there's only one item on the current menu, but it's a good one. The Deep-fried Seabass Fillet is served with a sweet and spicy mango sauce and hits all the right notes, featuring thick, tender fillets with a nicely balanced glaze that's both appetising and well-executed.

Yue’s Signature “LIMPEH” Bee Hoon 3/5

Egg Fried Rice 4/5

Mee Tai Bak 3.8/5

As for staples, we tried three options. Yuè's Signature "LIMPEH" Bee Hoon is one of their proud creations, but it tasted a little too ordinary for us. On the other hand, the Egg Fried Rice with Tobiko and Scallop was excellent. It was fluffy, well-seasoned and made even better with the occasional pop from the tobiko. The Mee Tai Bak with XO Sauce, Chai Poh and Chicken was a dinner-exclusive item. Slightly sweet, savoury and smoky, it reminded us of a cross between black carrot cake and char kway teow. If that is your flavour profile, you would love this.

To end the meal, diners can look forward to a DIY Homemade Beancurd bar with assorted toppings, along with chilled juices, coffee, and tea. If you're dining in the evening, you'll also get access to the Chilled Mango Sago, another dinner-exclusive that’s light and refreshing.

And of course, the highlight for many is the free-flow Mao Shan Wang durian, which is available as a top-up at $30++ per person, served at the alfresco area from Fridays to Sundays only. If you're only here for the durian, a standalone durian buffet option is also available, with the same 1-for-1 promotion at $108++ for two diners.

Yuè’s à la carte zi char buffet is available daily for lunch from 12pm to 3pm, and for dinner from 6pm to 10pm (Monday to Thursday) or 6pm to 10:30pm (Friday to Sunday). The current 1-for-1 promotion is valid until 28 September 2025, so don’t miss your chance to feast.

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


Yue (乐)
Aloft Novena Singapore
Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
Facebook
Instagram
Website
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Yue (乐) @ Aloft Novena Singapore - Unlimited A La Carte Zi Char Buffet from $29.90++ with 1-for-1 Promotion

Yue at Aloft, nestled within Aloft Singapore Novena, launches what may be Singapore's most value-for-money a la carte zi char buffet, priced from just $29.90++ per person. And for a limited time, diners can enjoy an even sweeter deal with a 1-for-1 promotion (U.P. $59.80++/$71.80++ per pax, min. 2 to dine). The buffet features over 20 dishes showcasing Yue's signature modern Chinese cuisine with touches of local seafood flair. On top of that, each table receives two complimentary premium dishes: Crab with Creamy Milk and Salted Egg Lime Sauce and Kung Pao Duck Confit, making this deal even more irresistible.

Crab, Creamy Milk and Salted Egg Lime Sauce 3/5

While the Crab itself was fresh, sweet, and decently sized, the creamy salted egg lime sauce was overly zesty, throwing off the flavour balance. The sauce felt more citrus-forward than salted egg-rich, which may divide opinions.

Duck Confit, Kung Pao 3.8/5

The Kung Pao Duck Confit was a generous serving with two tender duck legs in a claypot. The meat was beautifully fork-tender, but the sauce lacked the bold, spicy, sweet punch typical of kung pao dishes. A little more heat and tang could have lifted it further.

Deep-Fried Mid-Joint Wings, Shrimp Paste 4/5

The Deep-Fried Mid-Joint Wings were a solid favourite. Deep-fried until crisp and marinated in shrimp paste, they were packed with umami and remained juicy inside. It is a classic zi char delight.

Crispy Baby Squid, Sweet Shrimp Paste and Ground Peanut 4/5

A clever, rojak-style take on Crispy Squid. These baby squid were deep-fried to a golden crunch, then tossed in a sweet shrimp paste and crushed peanuts. Addictive and well-executed. It is a standout dish.

Mapo Beancurd, Minced Pork 2.8/5

The Mapo Beancurd missed the mark. Using firm tofu instead of the usual silky type removed the velvety texture one expects from Mapo Tofu. Moreover, the sauce lacked the signature kick of doubanjiang and Sichuan peppercorns, making it flat and underwhelming.

Deep-fried Sea Bass Slices, Superior Soy Sauce 3.5/5

A simple and comforting dish, much like something you'd find in a home kitchen. The superior soy sauce played an essential role in adding depth and lifting the flavours of the tender Deep-fried Sea Bass Slices.

Cereal Prawns 4.2/5

This is a zi char staple that delivers on flavour. The Cereal Prawns are succulent and crispy, generously coated in buttery sweet cereal and fragrant curry leaves. They are comforting and well-balanced.

Sweet and Sour Pork, Popping Candy 4.2/5

The Sweet and Sour Pork was both playful and delicious. The succulent pork pieces were glazed in a tangy-sweet sauce, and the addition of popping candy gave it a whimsical, fizzy touch that added both texture and fun to the dish.

Spring Chicken, Luzhou Laojiao Zisha Tequila 3/5

Served sizzling, the Spring Chicken with Luzhou Laojiao Zisha Tequila was tender and well-flavoured. However, the dish lacked the aromatic complexity expected from the Luzhou Laojiao Zisha Tequila, making it feel more like a standard brown sauce braise.

Sliced Beef, Black Pepper Garlic Sauce 4.5/5

The Sliced Beef in Black Pepper Garlic Sauce was one of the stars of the night. The beef slices were juicy and tender, and the black pepper garlic sauce packed a sharp, pungent punch that paired exceptionally well with the meat.

Wanton Noodles Soup 2/5

The Wanton Noodles Soup is a letdown. While the noodles were decently springy, the soup lacked depth and body, resulting in a bland dish that felt more like an afterthought.

Yue's Signature 'LIMPEH' Bee Hoon 4.8/5

The must-order dish is Yue's Signature 'LIMPEH' Bee Hoon. A modern take on Chao Ta Bee Hoon, this version has a charred, crispy crust and deep wok hei. The soy sauce and lup cheong add an extra dimension of flavour, making it incredibly fragrant and satisfying. It is easily the best dish on the buffet.

Yue at Aloft impresses with a robust selection of zi char classics and playful modern twists. While a few dishes fell short of expectations, the value-for-money is undeniable, especially with the 1-for-1 promotion and free premium dishes. This buffet is worth every penny. It offers over 20 items, including crowd-pleasers like Cereal Prawns, LIMPEH Bee Hoon, and Sweet and Sour Pork with Popping Candy.

Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore
Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
Facebook
Instagram
Website
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Market Bistro @ Marina Bay Financial Centre (MBFC) - NY Style Bistro That Offers Tasty, Unpretentious, Comfort Meals in the CBD

Market Bistro at Marina Bay Financial Centre (MBFC) is a cosy bistro in the heart of the bustling CBD. Run by Eleven Seventeen, the group behind Singapore's well-known steakhouses like Meadesmoore and Fat Belly, the restaurant has curated a menu that offers high-quality meats at great value.

Salmon Croquettes 4.5/5

We tried the Salmon Croquettes ($14) and Fried Brussels Sprouts ($14). The Salmon Croquettes were a true delight, featuring chunky bits of salmon mixed with mashed potatoes and a generous amount of dill — a classic combination. The tangy Gribiche dip provided a creamy texture and a piquant lift in flavour.

Fried Brussels Sprouts 4.5/5

The Fried Brussels Sprouts were moreish, with umami soy caramel honey dressing that added sweetness, complemented by rice puffs for a touch of nuttiness and crunch.

Irish Duck Confit 4/5

We had the signature Irish Duck Confit ($28) and Grass-Fed Ribeye ($34) for mains. The duck confit had a delectable crust and was notably a meatier bite compared to a typical duck confit. The dish was accompanied by sweet potato mash and succotash and had a nice textural contrast. However, considering that the meat was on the fattier side, and the accompaniments were relatively sweet, the dish could have benefited from a more savoury or tart to balance the richness.

Grass-Fed Ribeye 4.5/5

The Grass-Fed Ribeye was one of the better steaks I've had in a while. Cooked to the right doneness with good char, the fats were rendered perfectly, enhancing the flavour. The red wine sauce however, could have been more intense to better complement the steak.

Baked Alaska 3.8/5

We enjoyed a pretty Baked Alaska ($12) served with passionfruit sauce for dessert. The meringue contained red berries, vanilla ice cream, and a genoise cake. The meringue was too sweet for my taste, but the tartness of the passionfruit sauce and red berries helped to balance it out.

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.


Market Bistro
Marina Bay Financial Centre Tower 3
12 Marina Boulevard
#01-03
Singapore 018982
Instagram
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon–Fri: 8am – 9pm
(Closed on Sat and Sun)

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

2) Alight at Marina Bay MRT station. Take Exit 1. Walk to traffic junction of Marina Way and Central Boulevard. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

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
Instagram
Facebook
Website
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]