Madeleine's @ Aperia Mall - Madeleine’s Original Portuguese Egg Tarts Returns with a Modern Macau Cha Chaan Teng Twist

Nearly two years after its quiet departure, Madeleine’s Original Portuguese Egg Tarts makes a rather unexpected comeback to Singapore’s F&B scene. This time, the revival comes with a youthful energy led by 18-year-old baking enthusiast Vernice Olivia Ong. Working closely with the brand’s original founder, she honours its legacy while steering it into a new chapter — reimagined as a modern Macau cha chaan teng-inspired concept at Aperia Mall.

What was once a humble takeaway bakery has now evolved into a casual dine-in space, Madeleine at Aperia Mall, offering a wider menu of comforting Macanese-inspired fare, all kept accessible with wallet-friendly pricing and no GST.

Original Egg Tart 3/5

Working closely with Madeleine’s original founder to preserve the brand’s heritage while introducing it to a new generation of diners. Under the original founder’s guidance, the Original Portuguese Egg Tart ($2.50) is naturally the star attraction. Having learnt the original recipe and techniques directly from the founder, Vernice aims to preserve the nostalgic flavours many remember. However, on this visit, the execution felt slightly off. The custard appeared overbaked, taking on a curdled texture rather than the desired silky smoothness. While the pastry retained its signature flakiness, it lacked that crisp, buttery bite that elevates a good egg tart. It’s a decent rendition, but one that still needs fine-tuning to reach its full potential.

Gula Melaka Egg Tart 3/5

A localised twist comes in the form of the Gula Melaka Portuguese Egg Tart ($2.80). Infused with caramelised palm sugar, this version fares slightly better. The custard here was more balanced in texture, avoiding the overbaked consistency of the original. That said, the gula melaka flavour could be more pronounced to truly deliver that rich, smoky sweetness that defines the ingredient.

Pork Chop Bun 3/5

Beyond pastries, the Pork Chop Bun ($5.90) channels classic Macau street-food vibes. Sandwiched between toasted buns, the pork chop is paired with mustard-seed sauerkraut and a sweet shoyu glaze. While the meat wasn’t the most tender, it carried decent seasoning and flavour. It’s a satisfying, no-frills bite, though it stops short of being particularly memorable.

Minchee Rice 2/5

The Minchee Rice ($10.90), often regarded as a staple Macanese comfort dish, comes with minced meat and a hidden onsen egg beneath it. Meant to be mixed together for a harmonious bite, the dish felt rather pedestrian in execution. While hearty in concept, it lacked depth and excitement, coming across as overly simple and underwhelming compared to expectations.

Pan-Roasted African Chicken 3.5/5

A stronger showing comes from the Pan-Roasted African Chicken ($9.80). This signature Macanese dish — influenced by Portuguese colonial history — features tender chicken coated in a rich, aromatic sauce made with peanut butter, coconut milk, and spices. The chicken was flavourful and tender, and the addition of a fried egg and quinoa made it a well-rounded, hearty meal. At under $10, it delivers solid value and stands out as one of the better dishes on the menu.

Madeleine’s Original Portuguese Egg Tarts’ return is both nostalgic and refreshing, especially with a young owner at the helm breathing new life into the brand. While the intention to preserve heritage while innovating is commendable, the execution across some dishes still requires refinement — particularly the signature egg tarts that built its reputation. That said, there is clear potential here. With time and consistency, this revival could very well find its footing and win over a new generation of diners while rekindling fond memories for returning fans.

Note: This is an invited tasting session.


Madeleine's
Aperia Mall
#01-54
12 Kallang Avenue
Singapore 339511
Instagram
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Fri: 730am - 6pm
Sat-Sun: 730am - 7pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to the traffic junction of Kallang Road and Lavender Street. Cross the road. Turn left onto Lavender Street. Walk to the destination. Journey time is about 5 minutes. [Map]

Man Fu Yuan @ Frasers House - Threads of Fire & Spice: A Four-Hands Cantonese-Thai Collaboration

Man Fu Yuan (满福苑) at Frasers House, Luxury Collection Hotel, Singapore presents Threads of Fire & Spice, a limited-time four-hands collaboration with Lily’s from The Ritz-Carlton, Bangkok, available exclusively from 17 to 18 July 2026. Bringing together the refined precision of Cantonese cuisine and the bold, aromatic vibrancy of Thai flavours, the experience unfolds through a thoughtfully curated menu that layers fire, spice, fragrance, and depth across each course. This spectacular 12-course dinner is priced at $208++ per person, with an optional 5-glass wine pairing available for an additional $50++ per guest.

Amouse Bouche Lily’s: Emerald Yellow Fin 4.2/5

The evening begins on an elegant note with a trio of amuse-bouches that set the tone for the journey ahead. Chef Pop’s Emerald Yellow Fin (翡翠黄鳍) is both delicate and expressive — a matcha-infused crisp crowned with yellowfin tuna tartare, avocado-matcha puree, and ikura. The interplay of earthy matcha and the natural sweetness of the tuna creates a refreshing opening, lifted by the gentle salinity of roe.

Amuse Bouche Man Fu Yuan: Ocean Elixir 3.5/5

Following that, Chef Aaron’s Ocean Elixir (海之清露) offers a chilled Teochew-style seafood consomme, its clarity and depth enhanced by fragrant lemongrass aromatics that lend a subtle Southeast Asian lift.

Cold Prelude Lily’s & Man Fu Yuan: Pu’er Whisper 4/5

Completing the opening sequence is Pu’er Whisper (普洱烟韵), a collaborative creation featuring lightly smoked kingfish paired with smoked Pu’er tea, Tubtim Siam pomelo, Thai chilli puree, and calamansi. The dish delivers a refined balance of smokiness, citrus brightness, and restrained heat, showcasing the harmony between both culinary traditions.

Soup Man Fu Yuan: Silk Tofu Consomme 4.5/5

The Silk Tofu Consomme (极汤锦绣豆腐, 奶白菜) is a masterclass in Cantonese technique. The consomme, painstakingly prepared from pork, chicken, and Chinese cured meats, is steamed over eight hours to achieve remarkable clarity and depth. Paired with handcrafted flower tofu of silky, almost ethereal texture, the dish reflects the discipline and finesse that define classical Cantonese cuisine.

Ocean Lily’s: Chiang Mai Khao Soi Softshell Crab 4.2/5

Thai influences come to the forefront with Chiang Mai Khao Soi Softshell Crab (清迈软壳蟹) by Chef Pop. Here, sustainable softshell crab is paired with yellow noodles and ikura, all enveloped in a rich, aromatic Chiang Mai curry. The dish reimagines the beloved Northern Thai staple with a contemporary touch, balancing creaminess, spice, and umami.

Poultry Man Fu Yuan: Perfumed Duck 5/5

A highlight from Man Fu Yuan is the Perfumed Duck (幽香泰茶鸭). The Irish duck breast is roasted and tea leaf-smoked, imparting a subtle smokiness that complements its tender, succulent flesh. A tamarind glaze adds a gentle tang, while plum tomatoes add brightness, resulting in a dish that elegantly bridges Cantonese roasting traditions with Thai-inspired acidity and fragrance.

Signature Lily’s & Man Fu Yuan: Typhoon Lobster 4.2/5

The collaboration reaches a crescendo with the Typhoon Lobster (泰风 · 蒜香龙虾), a defining creation that encapsulates the menu’s spirit. Inspired by Cantonese “Typhoon Shelter” style cooking, the rock lobster is elevated with Thai and Southeast Asian aromatics. Crispy garlic, dried chilli, and a fragrant tom yum essence deliver layers of complexity, marrying wok hei intensity with vibrant spice and citrus notes.

Heritage Lily’s: Massaman Wagyu Short Rib 4/5

Chef Pop’s Massaman Wagyu Short Rib (玛莎曼和牛) is another standout, offering a luxurious interpretation of the classic Southern Thai curry. The Wagyu short rib is slow-braised to fork-tender perfection, absorbing the deep, aromatic spices of the Massaman curry. Finished with a velvety Southern curry hollandaise, crispy fried shallots, and kaffir lime essence, the dish strikes a harmonious balance between richness and brightness.

The Scallop Legacy (带子皇炒饭) by Chef Aaron reinterprets Cantonese baked fragrant rice with king scallop, preserved vegetables, and cheese. Presented with a tableside flourish, the dish captivates both visually and aromatically — so much so that it momentarily distracts from taking a photo of it — but its comforting yet elevated flavours leave a lasting impression.

Palate Cleanser Lily’s & Man Fu Yuan: Lime Lychee Cloud 4.2/5

A refreshing Lime Lychee Cloud cleanses the palate with its light, aromatic profile. The lychee sorbet, infused with kaffir lime and lemongrass, is bright and uplifting, preparing diners for the dessert finale.

Dessert Lily’s & Man Fu Yuan: Golden Mango Duo Symphony Rice Pudding Mango 4.5/5

Dessert arrives in a duo that celebrates tropical indulgence. The Golden Mango Duo Symphony Rice Pudding Mango pairs creamy rice pudding with coconut and vanilla sauce, offering a comforting, luscious finish.

Dessert Lily's & Man Fu Yuan: Mango Puree 4/5

This is complemented by a chilled Mango Puree with pink pomelo and peach collagen, delivering a refreshing contrast with its clean, fruity sweetness.

Petite Four Man Fu Yuan: Milk Tea Egg Tart, Pandan Red Date Cake 4/5

Threads of Fire & Spice is a compelling showcase of culinary synergy, where two distinct traditions intertwine seamlessly. Chef Aaron and Chef Pop demonstrate how contrasting techniques and flavour philosophies can come together in harmony, creating a dining experience that is both refined and exciting. With its limited two-day run, this collaboration offers a rare opportunity to experience a thoughtfully orchestrated dialogue between Cantonese elegance and Thai vibrancy.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun, PH: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Man Fu Yuan @ Frasers House - Unveils Refined Cantonese Menu Rooted in Tradition and Transformation

Award-winning Cantonese restaurant Man Fu Yuan (满福苑) at Fraser House, a Luxury Collection Hotel, Singapore, unveils a thoughtfully refreshed à la carte menu under the direction of Executive Chinese Chef Aaron Tan (陈健倫). Rooted in his evolving culinary philosophy, the menu reflects a deep respect for the foundations of traditional Cantonese cuisine while embracing modern reinterpretations and regional Chinese influences. Rather than reinventing, Chef Aaron focuses on transformation — preserving the discipline, finesse and depth of Cantonese culinary heritage, while presenting dishes through a more contemporary and refined lens. We had the opportunity to explore several highlights from the new menu, each showcasing a balance of craftsmanship, technique, and innovation.

168-hour Cured Fresh Mantis Prawns 3.8/5

One of the most technically intricate dishes on the menu, the 168-Hour Cured Fresh Mantis Prawns ($118 per 250g) is a labour-intensive showcase of curing and fermentation. The mantis prawns are meticulously cured for seven days in a blend of Hua Diao wine, Rose Dew wine, and Shuang Zheng double-distilled rice wine, before being layered with aged first-drawn soy sauce and refined using white rice wine cleansing techniques. While the result is deeply aromatic and complex, the pronounced wine notes leaned slightly overpowering, overshadowing the natural sweetness and delicate brininess of the mantis prawns.

Stuffed Prawn Paste Chicken Wing 3.8/5

A luxurious reinterpretation of the beloved local Har Cheong Gai, the Stuffed Prawn Paste Chicken Wing elevates the familiar with refined technique and premium ingredients. The chicken wing is carefully deboned while keeping the skin intact, then stuffed with a rich paste of prawns, water chestnuts, abalone, and minced pork. The exterior is glazed in a savoury-sweet sauce reminiscent of Korean fried chicken, offering a crisp, flavourful bite. Inside, the filling delivers a bouncy, juicy texture, creating a delightful contrast between the crisp skin and succulent interior.

Shredded Silken Tofu, Spinach Soup with Premium Fish Maw 4.8/5

Inspired by the imperial dish Wensi Tofu (文思豆腐), the Shredded Silken Tofu, Spinach Soup with Premium Fish Maw ($48 per person) is a masterclass in knife skills and broth craftsmanship. The silken tofu is painstakingly hand-shredded into fine strands, suspended in a clear, superior broth alongside vibrant spinach and premium South African fish maw. Light yet deeply flavourful, the dish embodies elegance and technical precision, with each spoonful delivering a clean, comforting depth that lingers gently on the palate.

Steamed Yellow Croaker 4/5

Bringing in subtle Northern Chinese influences, the Steamed Yellow Croaker ($180 per 800g) is prepared using classic Cantonese steaming techniques. The delicate, naturally sweet fish is paired with minced Iberico pork, water chestnut, mushroom and aged orange peel. The addition of pork fat enriches the dish, resulting in a savoury, aromatic broth that pools beneath the fish. The interplay of textures — tender fish, crunchy water chestnut, and umami-laden pork — creates a well-rounded and satisfying dish.

Eight Treasures Golden “Hulu” Gourd Duck 4.8/5

A visually striking and symbolically meaningful dish, the Eight Treasures Golden “Hulu” Gourd Duck ($128) is meticulously deboned and shaped into a traditional gourd, representing prosperity and abundance. Instead of the usual glutinous rice stuffing, Chef Aaron opts for a lighter filling of premium ingredients, including ginkgo nuts, dried oysters, roasted pork belly, lotus seeds, wild mushrooms, and dried shrimp. The result is a beautifully balanced dish that is rich yet not overly heavy, with each component contributing layers of flavour and texture.

Braised Morel Mushroom Stuffed with Prawn Mousseline 4.2/5

Another standout creation is the Braised Morel Mushroom Stuffed with Prawn Mousseline ($48). Each morel mushroom is carefully stuffed with prawn mousseline, showcasing consistency and precision in execution. Braised in superior stock and paired with water chestnut and broccoli, the dish delivers a harmonious blend of earthy, sweet and umami notes, allowing the natural flavours of each ingredient to shine.

Slow-cooked Rock Lobster 4.5/5

The Slow-cooked Rock Lobster impresses with its perfectly tender, juicy texture — a testament to precise cooking technique. The highlight lies in the aromatic duo of garlic: fragrant fried garlic adds a nutty crunch, while steamed raw garlic brings a sharp sweetness and pungency. The addition of black truffle lends an earthy depth without overwhelming the natural sweetness of the lobster. At the same time, a touch of Man Fu Yuan’s superior soy sauce ties everything together into a glossy, umami-rich finish. Crisp scallions provide a fresh contrast, cutting through the richness elegantly.

Wok-seared A5 Wagyu Beef in Mangolia Sauce 4/5

A luxurious take on the classic beef rice bowl, the Wok-seared A5 Wagyu Beef in Magnolia Sauce with Steamed Wuchang Rice and Egg Yolk pairs wok-seared A5 Wagyu with Magnolia sauce, Wuchang rice and egg yolk. The beef is expertly seared to achieve a caramelised crust while remaining buttery and tender within. The Wuchang rice, known for its fragrance and chewy texture, serves as the perfect base. When combined with the rich Wagyu fat and silky egg yolk, it creates a luscious, velvety coating that envelops each grain, delivering deep satisfaction with every bite.

Bird’s Nest Egg Tart 4/5

A refined dessert that balances richness and delicacy, the Bird’s Nest Egg Tart features a buttery, flaky shell filled with smooth custard and topped with premium bird’s nest. The bird’s nest adds a subtle gelatinous texture, gently absorbing the flavours around it while lightening the overall richness of the tart for a more elegant finish.

Chilled Mango Puree with Peach Collagen and Pomelo 4.2/5

Ending the meal on a refreshing note, the Chilled Mango Puree with Peach Collagen and Pomelo reimagines the classic mango pomelo combination with a modern twist. The addition of peach collagen introduces a soft, jelly-like texture, enhancing the mouthfeel. Juicy pomelo sacs punctuate the sweetness with bursts of citrusy brightness, keeping the dessert light, vibrant and well-balanced.

Man Fu Yuan’s refreshed menu is a compelling reflection of Chef Aaron Tan’s culinary direction — one that respects tradition while embracing thoughtful evolution. From intricate knife work to nuanced flavour layering, each dish showcases a commitment to technique and ingredient integrity. While certain creations lean bold in flavour, the overall experience is one of refinement, balance and craftsmanship, making it a noteworthy destination for those seeking elevated Cantonese cuisine with a contemporary edge.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Oriental Kopi (华阳) @ Nex - Popular Malaysian Kopitiam Chain Opens 2nd Outlet in Singapore

Oriental Kopi, a well-known Malaysian brand, has become a familiar name among Singaporeans. After the successful launch of its first outlet at Bugis Junction, Oriental Kopi now opens its second outlet at NEX, bringing its award-winning egg tarts and authentic Nanyang flavours to the heartlands.

Oriental Egg Tarts 4/5

One of their bestsellers, the Oriental Egg Tarts ($5.20 for 2 pieces), has earned recognition in the Malaysia Book of Records for both the "Thickest Egg Tart" and the "Most Number of Egg Tarts Sold." It's a must-order whenever we visit. Served piping hot, the egg tarts feature a flaky, buttery crust and a smooth, creamy custard filling that keeps you coming back for more.

Double Butter Kaya Toast (Pandan) 4.5/5

We skipped our usual Polo Bun and tried the Double Butter Kaya Toast (Pandan), which has quickly become our new favourite. At $2.60, it features perfectly crisp toast generously spread with rich, pandan-infused kaya and a thick slab of cold butter. The Traditional version is next on our list for future visits.

Oriental Ice Mocha and Ice The 4/5

For drinks, we ordered the Oriental Ice Mocha ($4.80) and Ice Teh ($3.50), both served in large mugs. Each was well-balanced with just the right blend of richness and sweetness.

Oriental Signature Nasi Lemak 4/5

For mains, we had the Oriental Signature Nasi Lemak ($9.90), which comes with a large fried drumstick, runny poached egg, crispy ikan bilis, peanuts and sambal chilli. The rice is aromatic without being overly rich in coconut, while the drumstick steals the spotlight, perfectly seasoned and fried to golden crispiness.

Oriental Curry Laksa 4/5

We also tried the Oriental Curry Laksa ($7.90), served with a generous variety of ingredients in its rich, creamy broth, including long beans, hard-boiled egg, fried beancurd skin, fish cake, fish balls, and shredded chicken. Both mains offer excellent value with their hearty portions and variety.

Another highlight at Oriental Kopi is their range of retail products, perfect as gifts or souvenirs. Options include Traditional Pan Mee (from $1.90 per packet), brew-at-home sachets of smooth instant white coffee (from $7.30 per box), and handcrafted pineapple tarts ($18.20 per box for Classic, $21.20 for Cheese). To celebrate the Grand Opening of Oriental Kopi at NEX from 11 to 15 June 2025, diners can enjoy a special promotion: buy any three merchandise items and get one free. This exclusive five-day offer is valid while stocks last.

As part of the celebration, customers who order any Breakfast Value Set between 8am and 10am will receive a free Thermal Cup, available for both dine-in and takeaway.

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


Oriental Kopi
Nex
23 Serangoon Central
#B1-15
Singapore 556083
Facebook
Instagram
Website
Nearest MRT: Serangoon (CC, NE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit G or H. Walk to destination. Journey time about 3 minutes. [Map]

Tsui Wah 翠華 @ The Cathay - Opens 5th Outlet at Singapore's Iconic Landmark with New Exclusive Dishes and Drinks

Fans of authentic Hong Kong cha chaan teng fare have reason to celebrate. Tsui Wah has officially opened its fifth outlet in Singapore at the revamped The Cathay. As part of this exciting launch, diners can look forward to a refreshed and exclusive menu, stylish interiors that blend nostalgic charm with modern flair, and even a new bottled drinks collection for on-the-go indulgence.

Handmade Bitter Gourd Lemon Tea and Bottled Signature Yuen Yang 3.5/5

We began our meal with two new additions to the beverage menu: Handmade Bitter Gourd Lemon Tea ($5.30) and Bottled Signature Yuen Yang ($4.80). The former is an intriguing drink believed to have detoxifying properties. It is surprisingly palatable with only a light bitter aftertaste unless you bite into the gourd bits. The bottled Yuen Yang offers a smooth tea-coffee blend and is part of Tsui Wah's new takeaway drink series, available exclusively at The Cathay. Other bottled flavours include Coffee and Citrus Honey.

Scallion Oil Chicken Steak with Triple Eggs & Steamed Rice 4/5

This new main won us over. The Scallion Oil Chicken Steak ($14.80) is topped with fragrant scallion oil and three perfectly runny eggs on a bed of fluffy steamed rice. It is generous, satisfying, and very value for money. This dish is also available with pork chop instead of chicken. It is part of the exclusive offerings at The Cathay outlet.

Kagoshima-style Pork Cartilage & Wontons in Fish Soup with Mixian 4/5

Comfort in a bowl. This hearty Kagoshima-style Pork Cartilage & Wontons in Fish Soup with Mixian ($11.80) combines soft pork cartilage (think: stewed canned pork texture), plump wontons and a light fish broth. Perfect for a rainy day or if you're after something soothing and less heavy.

Tsui Wah's Signature BBQ Pork 3.5/5

The Hong Kong-style BBQ Pork ($13.80) is one of Tsui Wah's Signature dishes. It features tender meat but is a bit sweet for our palate. Nonetheless, it is a staple dish and great for those who enjoy a sweeter char siew profile.

Crispy Bun with Condensed Milk 4/5

No visit to Tsui Wah feels complete without this classic. At $4.20, the Crispy Bun with Condensed Milk is simple comfort food done right! It's crispy, buttery, and lightly sweet. Just be sure to eat it while it's hot, or the bun gets a bit tough when cold.

Hong Kong-style Egg Tart 3/5

A cha chaan teng essential, this Hong Kong-style Egg Tart ($2.20) arrived piping hot. The egg custard was fragrant, but the crust was denser than we preferred. It is a warm and satisfying bite.

Salted Egg Lava French Toast 5/5

My personal favourite from this tasting was definitely the Salted Egg Lava French Toast ($8.80). The sweet-savoury filling was rich and buttery, oozing out as you cut into the toast. It has crisp edges and a soft centre, and the salted egg wasn't overpowering. There's also a Curry Chicken French Toast variant we'll return to try next!

Whether you're a regular or visiting for the first time, the new Tsui Wah at The Cathay offers a refreshed and inviting space, plus exclusive dishes that make it well worth a trip down. We left full and satisfied, and are already planning our return visit.

To celebrate the new opening, Tsui Wah at The Cathay is offering a special set meal for just $15.80 (U.P. $20.10) from now until 30 June 2025.

The set includes:
– A main of either Scallion Oil Pork Chop with Triple Eggs and Steamed Rice or Scallion Oil Chicken Steak with Triple Eggs and Steamed Rice
– A drink of your choice: Handmade Bitter Gourd Lemon Tea or Handmade Lemon Tea

Available exclusively at The Cathay outlet.

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


Tsui Wah 翠華
The Cathay
2 Handy Road
#01-04
Singapore 229233
Tel: +65 6978 9275
Facebook
Instagram
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 830am - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT Station. Take Exit A. Walk to Orchard Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]