WO WO DIAN 窝窝店 @ Raffles City Shopping Centre - Buns Made with 130 Years Old Recipe

Established in 1889 in Mianyang, Sichuan, Wo Wo Dian (窝窝店) recently opened its first overseas outpost at Raffles City. Over the past 130 years, it has become renowned for its steamed stuffed buns made with real Laomian (traditional sourdough). Today, Wo Wo Dian offers a menu that encompasses traditional Sichuan cuisine for a complete dining experience.

Traditional Sauced Pork Buns 4.5/5

Traditional Pork Bun 4.2/5

The buns here are truly superb. Crafted using traditional sourdough, the bun skin is exceptionally light with a slight chewiness that leaves you wanting more, even after indulging in three buns. Two types of pork buns are available: the Traditional Pork Bun ($8.90) and the Traditional Sauced Pork Bun ($7.90). The latter boasts a more flavourful and aromatic profile due to the marination, while the traditional version offers a more straightforward taste with a slightly porkier flavour.

Crispy Bamboo Shoots 2.8/5

Mouth-Watering Chicken 3.5/5

We tried a couple of cold dishes - the Crispy Bamboo Shoots ($6.90) and the Mouth-Watering Chicken ($10.90). While the bamboo shoots with peppercorn dressing didn't quite suit my palate, the Mouth-Watering Chicken was much more appetising with its well-balanced piquant chilli dressing, although the portion was relatively small.

Firecracker Chicken 4.5/5

The Firecracker Chicken ($13.90), a common dish in Sichuan restaurants, is one of the better versions I've tried. Each morsel is crispy yet tender inside, with just the right amount of heat.

Kung Pao Eggplant with Shrimp 4/5

Boiled Pork Belly With Spicy Sauce 3.8/5

Other side dishes include the Kung Pao Eggplant with Shrimp ($22.90) and the Boiled Pork Belly With Spicy Sauce ($25.90). The Kung Pao Eggplant with Shrimp features a mild in-house sauce that pairs well with the spongy texture of the deep-fried eggplant cubes and the prawns. On the other hand, the Boiled Pork Belly With Spicy Sauce feels like a hearty hangover dish, mainly because its finishing touch was a douse of hot oil. While the meat was tender, it lacked its own distinct flavours.

Classic Chicken Broth Rice Noodles 3.5/5

Szechuan Beef Broth Rice Noodles 4/5

There are two noodles options: the Classic Chicken Broth Rice Noodles ($14.90) and the Szechuan Beef Broth Rice Noodles ($13.90). Both feature silky rice noodles imported directly from Mianyang, as well as kelp and chickpeas. While the chicken broth was rich and thick, I found it needed more depth of flavour. In contrast, the beef broth was robust and heady.

Poached Pear in Rice Wine 4.2/5

Three Delicacies Iced Jelly 4/5

Be sure to try their dessert. The Poached Pear in Rice Wine ($6.90) and the Three Delicacies Iced Jelly ($4.90) are delightful options. I particularly enjoyed the poached pear for its rice wine infusion, and neither dessert was overly sweet. The Three Delicacies Iced Jelly is a refreshing choice to cleanse the palate after a hearty meal.

Penned 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.


WO WO DIAN (窝窝店)
Raffles City Shopping Centre
252 North Bridge Road
B1-13/14/15
Singapore 179103
Tel: +65 6513 5598
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon–Thu: 1130am – 9pm
Fri–Sun: 11am – 10pm

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

Ki Su Shoujin Omakase @ Tanjong Pagar Road - Experience the First-Ever Innovative Plant-Based Japanese Omakase

Ki Su Shoujin Omakase is the first-ever plant-based Japanese omakase in Singapore. It is an exciting new culinary venture led by the original team behind Joie by Dozo. The focus is inspired by shojin ryori cuisine, which is traditional Buddhist cooking.

The restaurant sits along Tras Street and is decked in wood elements to create a zen Japanese atmosphere. Diners can opt to sit at the counter or book a private room for a cosy get-together.

Dinner Omakase 4/5

Lunch presents an 8-course omakase menu priced at $88 per person, while dinner elevates the experience with a 10-course offering at $168 per person. The staff revealed that extensive research went into curating a diverse array of ingredients and combinations, which excited us to explore the potential of a complete plant-based omakase. During this visit, we tried the 10-course dinner.

Beetroot Cigar

Our starters began with the delicate Beetroot Cigar, a paper-thin beetroot casing carrying diced apples and mayonnaise.

Avocado Taco, Egg Yolk Toast with Air Flown Tonburi Caviar

Following that, we had the Avocado Taco and Egg Yolk Toast with Air-Flown Tonburi Caviar. Personally, I found the latter more appealing, with its velvety sous vide egg yolk atop crunchy buttered toast. The addition of caviar provided an extra burst of savoury flavour.

Shiro Shimeji

The next part of the omakase was the 4-piece Nigiri Sushi, which seemed to focus a lot on providing a variety of textures. Our first sushi was Shiro Shimeji, white mushrooms.

Red Capsicum

The Red Capsicum was lightly torched for a lovely char. All sushi rice used was pre-seasoned with soy.

Eggplant

The third piece featured Eggplant. This was also my favourite among the nigiri sushi.

Uni with Ikura

We were all intrigued by how this plant-based Uni with Ikura sushi looked. I will keep it a surprise as to what they are both made out of, but the "uni" carries hints of sweetness with a smooth texture.

Truffle Pâté

The following dish drew inspiration from foie gras. The Truffle Pâté featured a base of crispy buttered toast adorned with mustard seeds and truffle sauce. I was pleasantly surprised by the lusciously creamy texture of the cashew nut pâté, which complemented the earthy truffle notes.

King Oyster

My favourite dish was the King Oyster course, featuring juicy king oyster mushroom with fried shiso leaf and a sweet pea purée. I loved the burst of juiciness and texture of the mushroom.

Yakimono

For the Yakimono dish, we had a skewer of beancurd skin wrapped with enoki mushroom and a cherry tomato. This leaned slightly more sweet.

Kabutoni

Next was the Kabutoni, our simmered course. This traditional stew dish had daikon, eggplant, tofu skin, morel mushroom and bamboo fungus cooked in a soy sauce and sake combination.

Golden Temaki

We were then each handed a Golden Temaki, a crunchy seaweed hand roll with maitake mushrooms and egg yolk.

Entrée

The Entrée showcased a meaty Monkey Head Mushroom, meticulously prepared to preserve its juiciness. The black pepper sauce was notably mild, but the truffle mash, although slightly salty, was buttery and flavourful.

Soup

Before concluding our omakase dinner with dessert, we were served a Leek-based Soup with a subtle hint of yuzu.

First Dessert

For our First Dessert, we were presented with slices of Honeydew and a bowl of Matcha Cake. The latter had layered sweet caramel, nutty pistachio mousse, matcha cookie crumbs and watercress leaves, and a crunchy leaf-shaped corn biscuit. I found this too sweet but appreciated the thought behind it.

Second Dessert

We each had a bowl of colourful edible flower petals, mint leaves, and fragrant herbs sitting in front of us before the chefs came around to pour liquid nitrogen into them to freeze-dry them. After crushing them, we had a scoop of Hokkaido ice cream mixed in. This Second Dessert is only available for dinner.

While the omakase price is considerably steep, the team put a tremendous amount of creativity and detail into each dish. The restaurant currently only offers omakase, but we are also looking forward to perhaps having an a la carte menu in the future.

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.


Ki Su Shoujin Omakase
60 Tras Street
#01-01
Singapore 078999
Tel: +65 8522 6824
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

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

Verandah @ Rael's @ The Star Vista - Opens A Second Outlet in the West

Verandah @ Rael's, having opened its doors at TripleOne Somerset, is thrilled to unveil its second outlet at The Star Vista. Boasting both indoor and outdoor seating, as well as a private room, this new establishment offers the perfect space for gathering with family and friends to indulge in your favourite Peranakan and Indonesian comfort dishes.

Kueh Pie Tee 3.5/5

We kicked off our dinner with the Kueh Pie Tee, featuring bite-sized crispy tart shells accompanied by a sweet mixture of vegetables and shrimp. Diners can enjoy the interactive experience of assembling their own delectable bites, and for those seeking a spicy kick, a dollop of homemade chilli adds an extra dimension of flavour.

Verandah's Achar 3.5/5

A newcomer to the menu, Verandah's Achar, offers a mildly spiced and sourish condiment, providing the perfect accompaniment to the main dishes.

Nonya Ngoh Hiang 4.2/5

The Nonya Ngoh Hiang emerged as a crowd favourite. Its deep-fried rolls were filled with flavorful minced pork, prawns, and the sweetness of water chestnut encased in dried beancurd skin. It was so delightful that we found ourselves requesting a second serving.

Verandah's Specialty Sambal Brinjal 4/5

Sambal Long Beans 4/5

For our vegetable dishes, we savoured the Verandah's Specialty Sambal Brinjal, wok-fired and adorned with the restaurant's tangy house speciality sambal, as well as the new Sambal Long Beans, where crunchy beans are stir-fried in a fragrant and spicy sambal sauce.

Tau Yu Bak 3.8/5

Introducing another addition to the menu, the Tau Yu Bak featured pork braised in caramelized soy sauces with spices. This resulted in a savoury dish with a hint of sweetness, though some felt the pork could have been more tender.

Curry Chicken 4.5/5

A definite must-have was the Curry Chicken, where tender chicken pieces were bathed in a rich and fragrant curry gravy infused with ground herbs, spices, and a hint of lemongrass. The irresistible curry gravy left me reaching for more to drench our rice in.

Assam Fish 4/5

Finally, the Assam Fish, filleted for ease of consumption, was simmered in a mouthwatering Assam gravy that tantalized the taste buds with its spicy and tangy flavours.

Note: This is an invited tasting.


Verandah @ Rael's
The Star Vista
1 Vista Exchange Green
#01-33/K2
Singapore 138617
Tel: +65 6380 2381
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Nearest MRT: Buona Vista (CC, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Buona Vista MRT station. Take Exit A or C. Walk to destination. Journey time about 3 minutes. [Map]

Esora @ Mohamed Sultan Road - Celebration of the Organic Beauty and Purity Found in the Finest Seasonal Produce

Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.

Foie Gras Monaka 4.5/5

Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.

The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.

Snowcrab 4.2/5

The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.

Fugu 4.8/5

The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.

Esora Winter Hassun

The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.

Himi Kanburi - Winter Yellowtail Fish 4.5/5

Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.

Ankimo - Monkfish Liver 4/5

Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.

Ruri'lro Nasu - Blue Eggplant 4.5/5

The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.

Kasujiru 4.8/5

In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.

Akamutsu - Black Throat Sea Perch 4.2/5

Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.

Omi Wagyu 4.5/5

The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.

Donabe 4.5/5

The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.

Setoka

Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.

Sweet Potato 4/5

The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.

Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.

Note: This is an invited tasting.


Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Continue walking down River Valley Road. Turn left onto Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]