Sichuan Alley @ Capitol Singapore - Dive into Contemporary Sichuanese Cuisine at Sichuan Alley’s Second Outlet in Singapore

New in Capitol Singapore is Sichuan Alley, whose flagship branch is situated at Telok Ayer. It's most known for its signature Mian Yang Rice Noodle offerings, which has yet to be found at any other local restaurants.

Here, diners can explore authentic and contemporary Sichuanese items alongside a range of unique Sichuan-inspired beverages. Flavours are rich, bold and authentic. Their interior was lovely, exuding warm and cosy vibes, perfect for big and small gatherings.

Sichuan-inspired Beverages

We took some time to look through their fun and fresh beverage list before deciding on the Cold Brew Yuzu Chrysanthemum Tea ($5.90), the Bamboo Breeze ($16) cocktail made from gin, bamboo green tea, pineapple, peach and jasmine, and the Osmanthus Rice Wine ($16).

Osmanthus Rice Wine

Our favourite among the three was the fragrant and mellowly sweet Osmanthus Rice Wine.

Mini Hotpot 4.2/5

We delved into the world of Sichuan flavours with their Mini Hotpot 成都冒菜 ($14). While it leaned on the oily side, we loved how all the ingredients nicely soaked up the spices and tingling numbness.

This was especially so for the crunchy slices of potato and celtuce, alongside prawns, black fungus, bean sprouts and cauliflower.

Yu Xiang Shredded Pork 4/5

The Yu Xiang Shredded Pork 鱼香肉丝 ($7.90) is made up of strips of tender pork, strips of celtuce and carrot, and black fungus. It's pretty appetising but a little sweeter than I'd prefer. A vegetarian version of this dish is also available.

Fried Chicken 4.5/5

I liked how Sichuan Alley's Fried Chicken 辣子鸡 ($16) is boneless, making it much more convenient to enjoy. They use chicken thighs fried to a crunch, mixed with cashew nuts, leek and addictive bits of fried garlic.

Sichuan Sour Vegetable Fish 4.5/5

By default, the Sichuan Sour Vegetable Fish 老坛酸菜鱼 ($19) comes with a number of ingredients, including sweet potato noodles, black fungus and my favourite crunchy celtuce. Though a touch oily, the sourness and spiciness were well-balanced, and the fish slices were tender.

Braised Pig Intestines with Tofu 4.8/5

If you're a fan of both mala flavours and pork intestines, the Braised Pig Intestines with Tofu 鲜豆花烧肥肠 ($17.30) will be up your alley. The fattier intestines are cleaned well, thoroughly soaking up all that lip-smacking spice. We liked how the flavour of the intestines permeates in the gravy and the soft beancurd as well. Get a bowl of white rice to accompany it, and you're good to go!

King Prawns with Vine Pepper Rice Noodle 4.2/5

Sichuan Alley's signature Mian Yang rice noodles are featured in their range of mains. We opted for the King Prawns with Vine Pepper Rice Noodle 藤椒大虾米粉 ($15.50), which is by default spicy, but there are several others, such as Braised Beef Rice Noodle and Braised Pork Ribs Rice Noodle which you can opt for in your preferred level of spice. You can imagine the rice noodles to be like mee sua, but just a bit thicker with a slight more chew. The deceptively clear vine pepper broth was tangy and comforting with its accompanying heat.

Speciality Ice Jelly 4.2/5

Our first dessert was the classic Speciality Ice Jelly 雪山红糖冰粉 ($5.50), featuring red beans, hawthorn, peanuts, rice balls, almond flakes and raisins on ice jelly with brown sugar. It had lots of texture and was refreshing.

Sweet Fermented Rice 4.2/5

I preferred the Sweet Fermented Rice 巷子桂花粉子醪糟 ($4.50) between both desserts even though it looks simpler. The bits of Osmanthus brought a lovely mild fragrance to the fermented rice, with soft glutinous rice balls.

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.


Sichuan Alley
13 Stamford Road
#B1-29/30
Singapore 178905
Tel: +65 9155 5244
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1030am - 930pm

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

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in the Year of the Dragon with an Array of Lunar New Year Delicacies and Dine-in Set Menus

藝 Yì by Jereme Leung in Raffles Hotel Singapore invites guests to celebrate a season of reunions and new beginnings with an exquisite selection of festive delicacies and auspicious gifts. Chef Jereme Leung has curated an array of Lunar New Year delicacies and Lunar New Year Dine-in Set Menus, available from 22 January to 24 February 2024. During our visit, we tried the Abundance Set Menu ($228/pax).

Longevity Yu Sheng

There are 4 selections of Yu Sheng, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. The Abundance menu offers Longevity Yu Sheng ($216/$152) with Octopus Sashimi & Sakura Shrimp. I enjoyed the sweetness and texture of the Sakura Shrimps, and it was a pity that they seemed to get lost easily among other ingredients due to their delicate texture.

Platter 3/5

Next, we had an appetiser platter comprising Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop served with roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The char siew was succulent but could be elevated with more caramelisation. The other two items weren't as delectable. The yuzu salsa was a tad too sweet, and the Kueh Pie Tee cup left an unexpected taste.

Soup 4.8/5

The soup course features Doubled-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and good depth of flavour from the mushroom were thoroughly enjoyable, offering a delicate balance to relatively affluent fish maw.

Braised 10-Head South African Abalone 4.5/5

Next, we had a premium Braised 10-head South African Abalone. The sauce and accompanying ingredients harmoniously complemented the abalone, making it a wholesome dish.

Pan-seared Cod Fish 4.5/5

Following is Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard. It stood out with its buttery flesh encased in an aptly crisped exterior. The savoury sauce and fragrant lard bits accentuated the sweetness of the fish.

Sweet & Sour Crispy Prawn 4/5

Another seafood dish on the menu was Sweet & Sour Crispy Prawn with soybean cake, offering a nostalgic Sweet and Sour Pork flavour. I appreciate the addition of tempeh in this dish, which paired well with the texture of the prawn.

Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats 5/5

The highlight for me was this Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats, excellently executed in every aspect. The perfectly steamed rice absorbed all the flavours imparted from the warmed preserved meats, complemented by a drizzle of sweet sauce that bound all the ingredients together. The preserved meats, rich with intense umami, were scrumptious and moreish.

Sweet Soup 5/5

Water Chestnut Cake 2/5, Salted Egg Yolk Custard Glutinous Rice Balls 3/5

Dessert served was a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, alongside Homemade "Yuan Bao" Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup had the right amount of sweetness to balance the indulgent meal.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

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]

Kimchi Dining @ Orchard Central - Aesthetic Korean Restaurant Offering Modern Korean Dining Concept

Kimchi Dining is a modern Korean dining concept located on the 6th floor of Orchard Central. The menu offers ala carte dishes as well as set menu for 2-pax and 4-pax. We tried the 2-pax set menu ($60/pax) that comes with appetisers and mains, 2 desserts and 2 makgeolli cocktails (tea options are also available).

Makgeolli Bread 4/5

Our meal started with warm and comforting Makgeolli Bread, served with a generous portion of White Bean butter. The bread was mildly sweet and fluffy with a slight chewy texture.

Kimchi Platter 3.5/5

Next came the Kimchi Platter, showcasing 6 types of house-fermented kimchi. While the portion of some of the kimchi was rather sad-looking with a couple of vegetable strands, I enjoyed the experience of being able to try their different taste profiles.

Gaji Ganjeong 3.8/5

Then came Gaji Ganjeong. This charcoal tempura eggplant had an airy batter and was delectable with an umami-sweet honey soy dressing.

Gamjajeon 5/5

The set includes the much highly-raved Gamjajeon. These potato pancakes are shaped into mini rosti with moreish crispy edges. Topped with sharp Parmesan cheese, radish, and tangy onion jangaiji, the various flavour nuances woven into these otherwise simple potato pancakes make them even more irresistible. The creamy Siberian onion truffle mayo gives it a satisfying, mouth-filling texture.

Arongsatae & Dogani 4/5

Jeju Pork Noodle 3/5

For Mains, we chose Arongsatae & Dogani and Jeju Pork Noodle. Arongsatae & Dogani is a beef heel muscle and tendon braised for over six hours. The beef itself impressed with a melt-in-your-mouth texture. As for the tendons, I appreciated their clean taste, but some were less tender than expected. The Jeju Pork Noodle, on the other hand, while it had a light and tasty Jeju-style pork broth, paled in comparison due to a rather tough pork belly.

Black Sesame Injeolmi Sundae 3/5

Chocolate Injeolmi Tart 3.8/5

For desserts, we had Chocolate Injeolmi Tart and Black Sesame Injeolmi Sundae. Both desserts incorporated chewy rice balls, adding a contrasting texture. I prefer the bitter-sweet notes of the chocolate tart. The sundae was a tad too sweet due to the drizzling of jujube syrup.

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.


Kimchi Dining
Orchard Central
181 Orchard Road
#06-10
Singapore 238896
Tel:+65 9113 7090
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm 0 930pm
Sat-Sun, PH: 1130am - 930pm
(Closed on Tue)

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

Sol & Ora @ The Outpost Hotel, Sentosa - A Latin-Mediterranean Restaurant Perched On The Rooftop Of The Hotel

Riding on the success of Sol & Luna at CapitaSpring, 1-Group opens Sol & Ora on the rooftop of The Outpost Hotel on Sentosa, bringing the allure of the Mediterranean Sea and its unique coastal culture to the shore of Singapore. It is an all-day, all-occasion gastronomic destination set on the coast.

Brioche 'Parker' Roll 4.2/5

While waiting for our mains, we started with the Brioche 'Parker' Roll ($8). A soft, fluffy bread roll paired with black olive tapenade and French butter.

Sicilian Green Olives 4/5

Falafel 4/5

Padron Peppers 4/5

The Petite Meze ($22) comprises an array of antipasto from Greece, Spain and Italy. Diners can look forward to a platter of Whipped Taramasalata, Padron Peppers, Falafel, Tzatziki, Sicilian Green Olives, and Rosemary & Sea Salt Feuille De Brick.

Greek 'Saganaki' Cheese 4.2/5

The cheese may look like a slice of pizza, but it's Greek 'Saganaki' Cheese ($23). The Kefalotyri cheese is pan-fried and drizzled with honey. Squeeze the accompanying lemon slice to zest up the enjoyment.

La Bomba 4/5

A tapas originating from Barcelona, the La Bomba ($18) comes in a ball-shaped Spanish-style breaded potato with minced chicken seasoned with Baharat, paired with housemade mayonnaise and spicy tomato puree.

Cavatelli Pasta 4.2/5

Cavatelli Pasta ($28) is also known as little hollows due to the hollow shape of the pasta shells. It is a popular pasta throughout Southern Italy. I like the shape of the past, acting as a reservoir for the delicious sauce for maximum enjoyment. It is cooked with caramelised red onions, squid, crab, Amalfi lemon zest, chopped spinach, and chopped anchovies to complement the delightful pasta's texture.

Imam Bayildi 4/5

If you are okay with mushy texture, you will enjoy the Imam Bayildi ($18). The eggplant flesh is removed and cooked with tomato, coriander seeds, and cinnamon before refilling it back into the cavity. It is then oven bath in wine, tomatoes, and bay leaves before scorching over wood fire. It is then topped with crumbled Persian feta cheese and rocket leaves.

Seared Red Norwegian Salmon 4/5

Moving to the mains, we started with the Seared Red Norwegian Salmon ($32). The salmon is perfectly cooked to a moist, slight pink in the middle and crispy on the skin. It is paired with grilled fennel and Trapanese pesto and finished with lemon zest and shavings of bottarga.

Wood-fired Wagyu Bavette 4.2/5

Beef lovers will enjoy the Wood-fired Wagyu Bavette ($44). The Australian wagyu flank infused with smokiness is tender and juicy, paired with truffle sauce. It is served with marinated and semi-dried cherry tomatoes on the vine to cut the richness.

Sardinian Porcetto 4.2/5

Great for sharing is the Sardinian Porcetto ($78). The Spanish suckling pig is brined and steamed for 24 hours and then air-dried overnight. The result is flavourful succulent meat with crackling skin. It is served together with apple and pear sauce, accompanied by charred lemon and burnt Romaine lettuce.

Churros 3.5/5

For dessert, we had the Spanish Churros ($16), fried upon order and then dusted with cinnamon sugar and toasted pecan nuts. It is best enjoyed together with the chocolate dip.

Greek Bougatsa 4/5

As for the Greek Bougatsa ($14), the filo pastry is filled with custard cream, baked and then dusted with icing sugar and served with fresh strawberries and blueberries.

Note: This is an invited tasting.


Sol & Ora
The Outpost Hotel
10 Artillery Avenue
Level 7
Singapore 099951
Tel: +65 88798765
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Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Breakfast
Daily: 7am - 1030am
Lunch
Tue-Fri: 12pm - 230pm
Weekend Brunch
Sat-Sun: 1130am - 230pm
High Tea
Thu-Sun: 3pm - 430pm
Dinner
Tue-Sun: 6pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

Restaurant JAG @ Duxton - Michelin-Starred Immersive Vegetable-centric Journey

To say our dinner at Restaurant JAG was amazing is an understatement. It was a brilliantly and intricately put-together vegetable-centric journey featuring the highest quality of produce.

I absolutely loved how vegetables and fruits were the main focus, while the usual meats and seafood served as wonderful complements. If you are not usually a fan of your greens, a meal here might open your eyes to the diversity of flavours and textures possible.

Helmed by Chef-owner Jeremy Gillon, this 8-Course Dinner Experience features the Summer - La Balade du Végétal Découverte at $298++ per guest with wine pairing at $248++ per guest.

Beetroot | Agastache | Raspberry

Our first canapé highlights Beetroot - beetroot and raspberry juice, beetroot chips with raspberry and beetroot powder. The fruity sweetness and surprisingly umami notes made for an exciting start.

Corn | Sage | Polenta, Coco de Paimpol | Aubepine | Soybean

Corn highlights a pastry tart made of dehydrated white and yellow corn powder, further topped with yellow corn cream, blanched white corn, fermented white corn jelly and white corn powder. This light bite had a balance of sweetness and acidity.

The seasonal Coco de Paimpol is the highlight for the next amuse bouche, boasting an overall sweet and buttery profile. The light Coco de Paimpol biscuit with puree is elevated with fermented soybean gel and Coco de Paimpol powder.

Bread Basket

The amount of thought JAG puts into each dish continues to be showcased, even in its Bread Basket. Warm sourdough and watercress with black pepper bread are served with two types of housemade butter.

Cucumber | Ortis | Kombu

A traditional French dish, the cucumber salad, inspired this next course. Cucumber, green apple and celtuce juice are served with coconut foam, kombu confit, lettuce seaweed and diced cucumber. A mouthful hits you with a burst of freshness and pleasant grassy notes.

Romanesco | Sapin | Oyster and Caviar 5/5

Romanesco, done in different methods, brought this dish beautifully together. The variety of textures and layered flavours were the highlights for me, with romanesco done raw, blanched, braised, puréed and finally, as a dressing, accompanied with caviar and lightly creamy oysters.

Zucchini | Ricola Mint | Trout 4.8/5

I adored how fresh and clean tasting this Zucchini dish was, with its zucchini salad paired with banana shallots and smoked trout. Salad’s mild with a modest hint of mint, juxtaposed with the trout’s smokiness and salinity.

Tomato | Sariette | Prawn 5/5

Many of the courses were lovely, but this Tomato was spectacular and one of my favourites of the whole meal. It was inspired by Chef's experience of enjoying tomatoes in his mother's garden perfectly encapsulated what JAG strives to do.

With a base of 'sand' made from dehydrated sourdough, the texture is further elevated with crisp rice puffs, quinoa, coriander roots and more. A medley of tomato creations lay on top - a green tomato sorbet, heirloom tartare and a roasted tomato dressing, sitting aside Chef's carefully selected protein, a lightly savoury prawn. It was fresh, acidic, sweet and savoury, all in one. The tangy and aromatic sorbet was something I couldn't get enough of.

Bellpepper | Motricaine | Black Pepper

An unassuming cup of warm Bellpepper tea with motricaine and black pepper-infused oil gently transported us from the cold dishes into the next phase of the meal of warm plates.

Potato | Verveine | Scallop 4.8/5

On this plate, we had Potato foam, tuile, and crumble served with scallops and shaved truffle. It was a bit saltier than I'd preferred, but the harmonious combination was likelier. Scallops were plump and sweet.

Eggplant | Melisse | Lobster 5/5

The play on Eggplant comes through distinctly here, as it is not only puréed and pan-seared but even made into a sauce, tuile and meringue, all served with tender, sweet lobster. Again, we were impressed by the creativity and textures achieved.

Haricot Verts | Hysope | Artic Char 4.8/5

The cod-like Artic Char leaves a buttery mouthfeel, further enhanced with green and yellow Haricot Verts, parsley and hysope pesto. It was one of the heavier-tasting dishes for its creaminess, and I enjoyed that bit of sweetness and brightness that the haricot verts brought in.

Sweet Cabbage | Thym Citron | Pigeon 4.5/5

At first glance, what looked like roast pork was actually compressed baked Cabbage. The sweet cabbage components are balanced with pigeon served with gastrique sauce and zesty calamansi and lemon dressings for that extra acidity.

Cheese Trolley

Before heading into desserts, we were treated to a variety of hard and soft cheese from their Cheese Trolley. The range they have will leave you spoilt for choice.

Peach | Rosemary | Cream Brioche

Our pre-dessert featured Peach in a gorgeous set-up of fresh flowers. This sweet number has rosemary-infused peach sorbet, peach foam with cream brioche, and fresh yellow peaches.

Strawberry | Reine Des Pres | Vanilla

Drawing on the classic Strawberry tart, Chef's rendition sees a more tangy and tart strawberry sorbet from adding strawberry vinegar. It's finished with pickled strawberries, a thin strawberry tuile and vanilla cream. What a refreshing piece to close our meal!

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.


Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
Facebook
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Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Lunch
Fri-Sat: 12pm - 2pm
Dinner
Tue-Sat: 6pm - 1030pm
(Closed on Sun-Mon, PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Turn left and walk to Neil Road. Cross the road and walk 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 to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]