Wenzhou Mansion @ Tanjong Pagar Road - First Jiangsu-Zhejiang Fine-Dining Restaurant in Singapore Dedicated to Wenzhou Cuisine

A new expression of refinement arrives at Wenzhou Mansion, Singapore's first and only Jiangsu-Zhejiang fine dining restaurant dedicated exclusively to Wenzhou cuisine. Opened in Tanjong Pagar in August 2025, the establishment presents the culinary traditions of Wenzhou through time-honoured intangible heritage techniques and the natural flavours of East China Sea seafood. Wenzhou cuisine is one of the four major schools of Jiangzhe cuisine, itself recognised as one of China's eight great culinary traditions. Wenzhou Mansion is guided by Mr Li Chuhua, an officially recognised Intangible Cultural Heritage inheritor of Wenzhou cuisine. Drawing on decades of experience, he curates the menu around experience-driven techniques, from handling live seafood to home-style braising and lightly fermented preparations.

Sliced Wenzhou Kailan 温州芥兰片 4.2/5

We began with a series of cold appetisers, starting with the Sliced Wenzhou Kailan ($28). At first glance, the dish resembles cucumber slices, but it is actually crafted from the Kailan stem. Lightly pickled in a sweet-and-sour marinade, the stems offer a crisp bite with a bright, balanced tang that is both refreshing and moreish.

Shredded Chicken with Jellyfish 海蜇手撕鸡 4.2/5

The Shredded Chicken with Jellyfish ($68) features tender shredded chicken paired with jellyfish for a lovely textural contrast. High in protein and low in fat, the dish reflects the harmony of coastal food culture, where land and sea ingredients meet. This dish is notably light and refreshing.

Coriander with Sakura Shrimp 樱花虾皮拌香菜 4/5

In the Coriander with Sakura Shrimp ($25), sweet, crisp sakura shrimp are combined with aromatic notes of coriander. This clean, thoughtfully composed dish is designed to reset the palate, though it may be an acquired taste for those who do not enjoy coriander.

Raw Marinated Wenzhou Swimming Crab 温州江蟹生 4.5/5

A signature of Wenzhou-style raw marination, the Raw Marinated Wenzhou Swimming Crab ($128/portion) features live swimming crab prepared with traditional techniques. Often praised as the "ice cream of the sea," the flesh is delicately tender and refreshingly chilled. Cured in an in-house blend of sauces and spices, this is a highly appetising alternative to Teochew or Korean raw crab versions.

Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼 3.5/5

The Duck Tongue & Fish Cake Platter ($58) offers two traditional staples. The Fish Cake, made from minced East China Sea fish and pork fat, is steamed to a springy, savoury finish. The Duck Tongues are braised and then sun-dried, offering a rich soy-braised aroma. In the Wenzhou dialect, "duck tongue" sounds like a phrase meaning "to earn and prosper," making it a popular auspicious starter at banquets.

Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤 分位 4/5

The Wenzhou Fish Ball & Pork Wonton Soup (from $35) showcases culinary craftsmanship through a traditional pounding technique. The springy bite of the fish balls contrasts beautifully with the smooth, slightly crisp pork dumplings. The texture of the pork dumplings reminded me of local fish skin dumplings (魚皮餃).

Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼 4/5

The Large East China Sea Yellow Croaker with Scallion Oil ($158 for regular / $398 for large) features an ingredient revered as the "gold of the sea". Prized for its garlic-clove–shaped flesh, the fish is lightly steamed to preserve its silken texture. It is finished with fragrant scallion oil, bloomed in hot oil to draw out its inherent sweetness.

Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝 4.2/5

The Home-style Braised Mantis Shrimp with Shredded Radish (Seasonal Price) is a comforting dish brimming with everyday warmth. The highlight is the delicious, addictive sauce, best absorbed by the shredded radish.

Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹 4/5

The Steamed Roe Crab with Minced Pork and Pumpkin ($378) is served with claypot rice. As it steams, the seafood juices meld with the rich savouriness of Iberico pork, infusing the soft pumpkin below with layered, harmonious flavour.

Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭 4.5/5

A standout was the Crispy Baby Roasted Duck with Peppercorn ($98). It is unique to see duck prepared in a roasted pigeon style, a technique I haven't encountered in other Chinese restaurants in Singapore. Crispy on the outside and juicy within, it carries the aromatic, gentle numbing heat of Da Hong Pao peppercorns.

Stir-Fried Beef with Wild Chinese Chives 沙葱炒牛肉 4.2/5

In the Stir-Fried Beef with Wild Chinese Chives ($78), wild sand scallions from the Gobi Desert are wok-fired at high heat with tender beef. The result is a fragrant harmony of crisp and succulent textures.

Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗 4.5/5

The Pea Shoots with Seaweed in Superior Broth ($38) is a delicate vegetarian "double fresh" dish. The silky, briny seaweed pairs perfectly with the springtime sweetness of the crisp pea shoots.

Wenzhou Stir-fried Rice Noodles 温州炒粉干 4/5

The Wenzhou Stir-fried Rice Noodles ($28 Small / $48 Large) are soft and supple with a gentle chew. The rice vermicelli effectively absorbs the aromas of the accompanying ingredients, resulting in a deeply savoury finish.

Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽 4.2/5

To end, the Glutinous Rice Balls with Water Chestnut Dessert ($12 per serving) offers a refreshing sweetness. The crisp water chestnuts balance the rich, chewy dumplings, leaving a light, springy finish on the palate.

Overall, Wenzhou Mansion offers a rare and refined look at a heritage cuisine seldom seen in such detail in Singapore. The focus on seafood freshness and intangible cultural techniques makes it a must-visit for lovers of regional Chinese fare.

Note: This is an invited tasting


Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time about 5 minutes. [Map]

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

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Taste Myeongdong @ Taste Orchard - New Food Hall with 7 Different Korean Concepts Under One Roof

Located along bustling Orchard Road, TASTE Myeongdong is the latest food hall concept that transports diners to the nostalgic, neon-lit streets of Myeongdong, South Korea. Inspired by the vibrant pocha (Korean street bar) culture, this food hall brings together seven distinct concepts, namely O'Bok Bibimbap, Red Cup, Gamtan Express, Singdang Bul Dakbal, Hoho Noodles, Myung Dong Pocha, and Breaders. They offer comforting, affordable, and all-day Korean fare under one roof. By evening, the space transforms into a lively pocha hub with a wide selection of sharing plates perfect for groups.

We visited for their Pocha Set Menu ($95 for 4 pax), available after 5pm. This menu includes a generous spread of Korean street favourites such as Tteokbokki, Fish Cake Soup, Fried Snacks, Gimbap, Chicken Feet, and a choice between Seafood Pajeon or Kimchi Jeon.

Singdang Bul Dakbal - Gimbap 4/5

Our meal began with a classic Beef Gimbap. It is fluffy, well-seasoned rice wrapped in crisp seaweed and layered with marinated beef, egg, and vegetables. Lightly brushed with sesame oil and topped with sesame seeds, each bite was aromatic and well-balanced. It is a comforting introduction to our pocha feast.

Singdang Bul Dakbal - Tteokbokki 4/5

Due to its often overly firm texture, I typically steer clear of Tteokbokki in Singapore. Thankfully, this version was a pleasant surprise. The rice cakes were delightfully soft and chewy, soaking up the spicy-sweet gochujang sauce with just the right amount of heat. It is a nostalgic nod to authentic Korean street food.

Singdang Bul Dakbal - Fried Snacks 3/5

The Fried Platter included an assortment of vegetables, shrimp, sweet potato, and squid fritters. While each was golden and crisp, the squid stood out for its firm and bouncy texture. It was a satisfying side dish, though it could benefit from a lighter batter for better overall balance.

Singdang Bul Dakbal - Chicken Feet 3.8/5

Served in a rich, dry spicy sauce, the Korean-style Chicken Feet brought bold, tongue-tingling flavours. It was a unique and surprisingly enjoyable experience — the gelatinous texture of the chicken feet complemented the fiery seasoning. While it may be acquired for some, it's worth trying if you're adventurous.

Myung Dong Pocha - Fish Cake Soup 4/5

Nothing says Korean street food like a steaming bowl of Eomuk (Fish Cake Soup). The comforting, umami-rich broth and soft fish cakes instantly transported me back to my Myeongdong trip. It is a simple but deeply satisfying dish, especially on a cool evening.

Myung Dong Pocha - Seafood Pajeon 3/5

We opted for the Seafood Pajeon over the Kimchi version. While the edges had a slight crisp, the pancake leaned a bit too doughy for my preference. That said, it was generously studded with seafood and paired nicely with a tangy dipping sauce. Fans of Korean pancakes may appreciate it more.

Breaders - Original, Crumble Blueberry, Pecan Walnut 3.8/5

Rounding off the meal on a sweet note, we sampled three flavours from Breaders, a popular Korean custard tart brand: Original, Crumble Blueberry, and Pecan Walnut. Unlike traditional egg tarts, these are best enjoyed chilled, featuring a creamy, molten-like centre with a delicate, flaky crust. They're less eggy, more dessert-like, and perfect for those who enjoy a soft, custardy texture. With a total of six flavours (including Sweet Potato, Earl Grey, and Blueberry Cream Cheese), there's something for every palate.

TASTE Myeongdong captures the heart and soul of Korean street food culture with an accessible, family-friendly format. Whether craving comforting classics or looking to wind down with pocha-style bites and soju, this food hall brings a slice of Korea to the heart of Singapore.

Note: This is an invited tasting.


Taste Myeongdong
Taste Orchard
160 Orchard Road
Singapore 238842
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to the traffic junction of Orchard Road and Killiney Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Salt & Palm @ Joo Chiat - Neighbourhood Resto-Bar Serving Modern Flavours Of East Indies

Having won over Sydney, Australia, Salt & Palm has now opened in the colourful neighbourhood of Joo Chiat, bringing its fun new take on the flavours of the East Indies to our shore. Helmed by Executive Chef Natasya Soetantyo, she seeks to change the perception and introduce the diversity of Indonesian cuisine as a whole archipelago through contemporary cooking techniques using traditional spices, recreating the complex flavours and dishes in a modern way.

Fresh Oyster 4/5

We kickstarted our meals with a couple of starters, beginning with the Fresh Oyster ($28 for 3 pc). The freshly shucked Amelie oysters from Marennes-Oleron, France, can be paired with either a choice of lime wedges or tomato tamarind and basil kemangi pandan oil.

Hokkaido Scallop 4/5

Next is the Hokkaido Scallop ($22), lightly torched and paired with tempe chips, fried garlic, chilli peanut lime, sweet soy and lemon basil herbs. The combination gives a glimpse of Chef Natasya's philosophy of incorporating her Indonesian heritage into her cooking.

Fish Cake 4/5

The Balinese-style Fish Cake ($12 for 2pc), made from minced fish and a blend of traditional spices, is topped with chilli lemongrass shallot salsa which enlivens the flavour. The accompanying chicken skin tuille provides that extra textural enjoyment.

Potato Cake 3.5/5

There are also several Vegan dishes on the menu, such as the Potato Cake ($12 for 2pc). The potato cake is topped with vegan mayo and vegan caviar to finish. The combination and flavour are straightforward, which didn't come with any significant surprises.

Prawn Bisque Pasta 4/5

Moving to the mains, we had the Prawn Bisque Pasta ($32), inspired by Palembang Mie Celor, a seafood noodle in coconut broth. The interpretation, which comes with king prawns, south sumatran prawn bisque, onsen egg, beansprouts, tobiko and chives, is bursting with the sweetness of the sea.

Beef Short Ribs 3.8/5

Australian grain-fed beef is used for the Beef Short Ribs ($52). I wish the texture could be more tender, but the rendang sauce is fragranced with kaffir lime leaf, cinnamon, chilli, and candlenut. The flavour is more savoury than sweet, leaning more towards the Indonesian style instead of the sweeter Malaysian style.

Porchetta 4.5/5

The Porchetta ($32) at Salt & Palm is its version of Balinese Babi Guling. The pork belly is marinated in a unique Balinese spice blend but cooked in Italian style. The result is succulent with crispy crackling, paired with chilli lemongrass salsa for a lifted enjoyment. This is one of my favourite dishes for the night.

Mushroom Rendang 4.5/5

Another beautiful dish on the menu is the Mushroom Rendang ($30). The medley of mushrooms and baby potatoes is simmered in a housemade rendang sauce over long hours and topped with toasted coconut flakes for texture contrast.

Pandan Coconut Creme Brulee 2.8/5

We wrapped up our dinner with the Pandan Coconut Creme Brulee ($15) and Pavlova ($18) for dessert. The Pandan Coconut Creme Brulee is egg and dairy free, topped with jackfruit and berries. There was even young coconut filling in the custard. However, I wouldn't say I liked the texture of the creme brulee. It lacked that smooth, creamy texture without the use of egg and dairy.

Pavlova 4.2/5

Compared to the creme brulee, I preferred the Pavlova ($18) for its brighter flavours. The plant-based meringue with plant-based mango and passionfruit cream is further embellished with fresh mango, blueberry, grilled peach and coconut flakes.

Note: This is an invited tasting.


Salt & Palm
467 Joo Chiat Road
Singapore 427678
Tel: +65 89399617
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon, Wed-Thu: 5pm - 11pm
Fri-Sun: 9am - 3pm, 5pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk down Joo Chiat Road to destination. Journey time about 12 minutes. [Map]