Kee’s @ Carpenter Street - Modern Asian Brunch in a Heritage Remittance House

Set in a beautifully restored 1936 remittance house on Carpenter Street, Kee’s offers a refreshing take on daytime dining, bringing together modern Asian brunch, speciality coffee, tea, and house-made beverages in a heritage setting. Housed within the historic Chye Hua Seng Wee Kee building, the restaurant opens daily from 8am, making it a convenient spot for an early coffee, a leisurely brunch, a working lunch or a catch-up with friends.

Leading the new daytime menu is recently appointed Executive Chef Sujatha Asokan, affectionately known as Chef Su. Drawing from her Malaysian Chinese and Singaporean Indian heritage, upbringing in Singapore and fine-dining experience at MICHELIN-selected restaurants Quenino and Botanico, Chef Su presents a menu that marries familiar local flavours with contemporary culinary techniques.

Heritage Chicken Curry Shakshuka 4.2/5

The Heritage Chicken Curry Shakshuka ($25) is a creative interpretation of the Middle Eastern classic, replacing the usual tomato-based sauce with a robust heritage chicken curry. Slow-cooked until deeply aromatic, the curry features tender, well-seasoned pieces of chicken, delivering a comforting mix of spices and savoury richness. Farm eggs are baked directly into the bubbling curry, allowing the yolks to mingle with the thick, flavourful sauce. Instead of the customary crusty bread, the dish comes with six golden coin pratas. Crispy and flaky with buttery layers, they are ideal for scooping up the curry and tender chicken, adding a satisfying crunch to every bite. It is a clever marriage of local curry flavours and the communal appeal of shakshuka. The familiar taste of curry and prata makes this a particularly comforting brunch option, with enough character to distinguish it from the usual egg dishes on the menu.

Crossroads Benedict 4/5

The Crossroads Benedict ($28) gives the familiar brunch staple an Asian-inspired makeover. Instead of the usual English muffin, the dish uses a toasted bagel as its base, providing a chewy bite that holds up well against the generous toppings. Tender confit salmon sits atop the bagel, complemented by a Chinese olive and leek compote. The compote brings savoury, earthy depth with an umami character reminiscent of preserved Chinese olives, adding an interesting local touch. Poached farm eggs sit on top, releasing their rich, runny yolks when cut open. What makes this Benedict stand out is the calamansi brown butter Hollandaise. The brown butter adds nutty richness, while calamansi brings a bright citrus tang that cuts through the creamy sauce. Crispy enoki mushrooms add a delicate crunch, and a finishing dusting of nori provides a subtle seaweed note. With its combination of rich salmon, savoury compote, citrusy Hollandaise and contrasting textures, this is a thoughtful variation on the classic eggs benedict.

Filet-O-Kees 4.2/5

Inspired by the familiar fast-food fish sandwich, the Filet-O-Kees ($32) takes the concept up several notches with a premium black cod fillet and house-made curry leaf tartare sauce. The battered black cod is fried to a golden crisp, encasing moist, flaky flesh with a naturally rich and buttery texture. The contrast between the crunchy coating and delicate fish makes each bite satisfying, while the generous fillet gives the sandwich more substance. The curry leaf tartare sauce is a distinctive touch, introducing an aromatic, herbaceous quality to the creamy condiment. Paired with Asian pickles, which add a refreshing tang and crunch, the components help balance the fish's richness without overpowering its natural flavour. Served with straight-cut fries, the Filet-O-Kees offers the familiarity of a fish sandwich with more refined ingredients. It is a comforting option for those who enjoy a good fish burger but want something beyond the ordinary.

Kee's Big Breakfast 4/5

For those who prefer a traditional breakfast platter, Kee's Big Breakfast ($32) brings together familiar Western breakfast staples with a distinctly local twist. The highlight is the thick-cut bacon glazed with char siew seasoning. The sweet-savoury glaze gives the bacon a caramelised finish, adding a touch of Chinese barbecue flavour to the breakfast classic. Alongside it is a house-spiced pork sausage, which offers a more pronounced aromatic profile than a conventional breakfast sausage. The platter also includes soft scrambled farm eggs topped with chives, grilled sourdough and grilled Spore Gardens mushrooms. The sourdough has a lightly crisp exterior and chewy crumb, making it ideal for scooping up the creamy eggs and soaking up the savoury juices from the meat. Soy-pickled tomatoes provide a welcome burst of acidity and umami, balancing the richness of the bacon and sausage. The mix of familiar breakfast ingredients with char siew glaze and soy-pickled accompaniments gives the platter its own personality without straying too far from the comfort of a classic big breakfast.

Kee's Piccolo 3/5, Pandan Matcha Cloud 3/5

Beyond the food, Kee's offers a selection of beverages that incorporate familiar Southeast Asian flavours.

The Kee's Piccolo ($8) puts a local spin on the coffee classic with coconut, sea salt and gula melaka. The espresso provides the coffee backbone, while gula melaka lends a deep caramel sweetness. Coconut adds a creamy tropical note, and a touch of sea salt helps balance the sweetness. It is an interesting take on a local-inspired coffee, although the flavour combination may appeal more to those who enjoy sweeter, dessert-like coffee drinks.

For a non-coffee alternative, the Pandan Matcha Cloud ($8) combines matcha, milk and pandan. The earthy, slightly bitter notes of matcha meet the fragrant sweetness of pandan, creating a beverage inspired by familiar Southeast Asian desserts. Milk smooths the flavours, creating a creamy drink with a gentle herbal aroma.

Cham-Misu 4/5

The Cham-Misu ($16) is a playful reinterpretation of Italian tiramisu, inspired by cham, the familiar Singaporean combination of coffee and tea. Instead of the traditional coffee-soaked sponge, the dessert incorporates Teh Peng, or iced milk tea, to introduce a fragrant tea flavour. This is layered with kopi mascarpone cream, where the roasted bitterness of local-style coffee complements the richness of the mascarpone. Kahlúa adds another dimension to the coffee profile, bringing subtle sweetness and a hint of liqueur. The finishing touch is a dusting of Horlicks instead of the usual cocoa powder, lending a malty, nostalgic flavour many Singaporeans recognise from childhood. The result is a dessert that retains the creamy, layered appeal of tiramisu while giving it a distinctly local identity. The interplay of tea, coffee and malt makes the Cham-Misu a fitting way to round off a meal at Kee's.

BurBur Cha Cha French Toast 4.2/5

One of the menu's more imaginative creations is the BurBur Cha Cha French Toast ($18), inspired by bubur cha cha, the beloved dessert made with coconut milk, sweet potato, and yam. Thick slices of brioche are transformed into French toast and stuffed with kaya, adding a fragrant coconut sweetness to the soft, custardy centre. The toast is paired with house-made ube ice cream, whose earthy, gently sweet flavour complements the rich brioche. Caramelised sweet potato and banana add extra sweetness, while mini glutinous rice dumplings bring a pleasantly chewy, mochi-like texture. These contrasting textures make the dish more interesting than a straightforward serving of French toast with ice cream. A touch of makgeolli, a Korean fermented rice beverage, adds another layer to the composition, introducing a subtle fermented note to balance the sweeter components. While the dish draws on a traditional local dessert, it is presented as an indulgent contemporary brunch creation that can easily double as dessert.

Kee's Restaurant & Bar offers more than just a convenient café stop in the CBD. Housed within the restored Chye Hua Seng Wee Kee building, it combines a heritage setting with a contemporary daytime menu that draws on Singapore's multicultural food traditions. Open daily from 8am, Kee's is worth considering for breakfast, brunch, or lunch, whether you are stopping by for coffee and pastries or settling in for a more substantial meal. It is an interesting addition to Carpenter Street's dining scene, offering a modern interpretation of local flavours within a piece of Singapore's heritage.

Note: This is an invited tasting.


Kee's
21 Carpenter Street
Singapore 059984
Tel: +65 63736985
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the destination. Journey time is about 5 minutes. [Map]

One-Ninety Bar @ Four Seasons Hotel Singapore - Introduces Garden Café's New Daytime Offerings

One-Ninety Bar at Four Seasons Hotel Singapore recently introduced Garden Café’s new daytime offerings, featuring hand-crafted pastries, sandwiches, wholesome mains and sweet treats, available for dine-in or takeaway. Conceived as an alfresco terrace extension of One-Ninety Bar, Garden Café offers both indoor and outdoor seating, inviting diners into a close-to-nature setting. The new menu is served daily from 11am to 6pm, bringing a more intimate and cosy café ambience to the space. The display counter features a lineup of freshly baked viennoiserie, including butter croissants, pain au chocolat, and almond croissants, alongside a rotating selection of seasonal sweet treats.

Open-Faced Chicken Cordon Bleu 4/5

The main menu ranges from light bites to more hearty options, including an Express selection of dishes designed for a quicker lunch. We tried the Open-Faced Chicken Cordon Bleu ($24) and Maccheroni al Formaggio ($28). While these are intended as express items, both are surprisingly indulgent. The Open-Faced Chicken Cordon Bleu features Cotto ham sandwiched between two pleasingly tender, lightly crusted chicken cutlets, with melted Fontina binding everything together. The mesclun salad on the side, however, seemed more like an afterthought.

Maccheroni al Formaggio 4/5

Maccheroni al Formaggio offered an interesting take on Mac & Cheese. The macaroni was well baked and creamy, with a blend of artisanal cheeses that balanced sweet and savoury notes. Eating it together with the soft pumpkin helped to cut through the richness of the cheese. I think switching to a starchier, denser variety of pumpkin would have worked even better, adding more flavour and texture than the current one, which was somewhat watery and fibrous.

English Breakfast Royale Sandwich 3.5/5

From the All-Day Brunch, the English Breakfast Royale Sandwich ($26) brings together all the elements of a big breakfast. The muffins are slathered with mashed avocado, then stacked with sautéed mushrooms, a pork sausage patty, and gorgeous farm eggs, before being crowned with crispy bacon.

Singapore Chilli Crab Omelette 4.5/5

The Singapore Chilli Crab Omelette ($32) impressed me even more, with a tantalisingly chubby, fluffy omelette topped with a meaty chilli crab sauce. The sauce carried a good amount of heat, which complemented the buttery omelette nicely.

Vanilla French Toast 4.8/5

It’s been a while since I last had a French toast as well done as the Vanilla French Toast ($18). The toast had an almost spongy texture, which I adored, with caramelised, buttery edges adding a lovely contrast.

Signature Salmon Poke Bowl 5/5

Power Bowls offer lighter and more nourishing alternatives, and we tried the Signature Salmon Poke Bowl ($24). It comes with soy-marinated salmon, multigrain rice, shimeji mushrooms, pickled daikon, shredded red cabbage, wakame and avocado, topped with an onsen egg and truffle miso to bring everything together. The pearly multigrain rice brought a beautiful nutty, wheaty flavour to each mouthful, while the savoury miso sauce, accented with truffle, made the bowl addictive. They also offer a range of sandwiches to choose from.

Prawn Aglio Olio Sandwich 4.5/5

The Prawn Aglio Olio Sandwich ($18) was flavoursome, with chunky prawns and sweet, smoky roasted bell peppers, alongside pickled red onion, cucumber and tomato for added freshness.

Strawberry Financier 4/5

Tiramisù Classico 4/5

For desserts, we tried the Valrhona Dark Chocolate Mousse ($16), Pandan Kaya Cake ($14), Citrus Petite Gâteau ($14), Strawberry Financier ($14), and Tiramisù Classico ($16). The latter was undisputedly the crowd favourite. The tin brought together espresso-soaked ladyfingers, mascarpone cream and cocoa, with just the right amount of sweetness. I’m not usually a fan of entremets, so another favourite was the Strawberry Financier. The financier itself was delicious, and the combination of luscious Chantilly cream and strawberries on top elevated the decadence.

Pandan Espresso Martini

To complement the menu, we also offer a curated selection of signature beverages with a Singapore touch. Highlights include the Kopi Cream, Peanut Butter and Black Sesame Lattes, Grapefruit Tonic Espresso and Pandan Espresso Martini ($20).

The Garden Café at One-Ninety Bar
Mon-Sun: 11 am - 6 pm

For more information or to make a dining reservation, call (65) 6831 7653, WhatsApp (65) 9455 3466 or email dining.singapore@fourseasons.com.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


One-Ninety Bar
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am - 6pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Moutarde @ Resorts World Sentosa - Live Carvery, Wood-Fired Roasts & French Bistro Classics

Moutarde by Paul Pairet, located at WEAVE, Resorts World Sentosa, marks the much-anticipated arrival of the much-acclaimed French chef, opened in November 2025. Chef Pairet is best known for his celebrated restaurants, including Ultraviolet, Mr & Mrs Bund, Polux, and Nonos & Comestibles. In Singapore, Moutarde is positioned as a relaxed yet refined bistro, offering diners an approachable way to experience the chef's signature flair. It is a place where quality ingredients meet easygoing charm, making it ideal for casual get-togethers, weekday dinners, or long weekend lunches.

Moutarde brings an easy, unpretentious French charm with warm lighting, clinking glasses, and tables meant for gathering. Inspired by the convivial spirit of modern Parisian bistros, the restaurant celebrates generous flavours and simple pleasures, where whole cuts, comforting sides, and classic French favourites come together in a relaxed, lively setting. Guests are encouraged to linger a little longer, share generously, and savour simple pleasures done exceptionally well. It is French dining at its most relaxed and heartfelt, where the mood is lively, the plates comforting, and the experience unmistakably Pairet.

We began our meal with warm bread accompanied by butter infused with soy sauce. It had an interesting flavour profile that is buttery, creamy, and savoury. I found it somewhat reminiscent of mentaiko.

Tarama - Za'atar 4.2/5

Tarama - Za'atar ($14) is a smooth, briny emulsion made from smoked cod fish roe blended with a Middle Eastern spice mix, served with focaccia toast. The spread delivers a creamy, smoky, and salty base from the roe, balanced by the earthy and citrusy notes of za'atar, with a gentle lift from sumac. It is best enjoyed generously spread over warm focaccia.

La Salade Parisienne 4.2/5

The La Salade Parisienne is a beautiful composition, bursting with vibrant colours from butter lettuce, white ham, eggs, potatoes, mushrooms, and tomatoes. Visually appetising, the dish comes together in a harmonious play of flavours and textures, offering both freshness and comforting familiarity.

Smoked Salmon Essential 4.2/5

Smoked Salmon Essential ($20) features salmon smoked in-house using aromatic jasmine tea, served alongside lightly toasted sourdough. I particularly enjoyed eating it bruschetta-style, spreading the soy lemon cream onto the toast before layering it with slices of the delicately smoked salmon.

Cheese Soufflé 4.2/5

The Cheese Soufflé ($20) is a Gruyère-based soufflé made with extra-soft cheese, making it a haven for cheese lovers. A distinctive feature is that the servers inject a rich cheese emulsion directly into the centre of the soufflé after it is served, ensuring a molten, flavourful core. Due to its delicate nature, it typically requires 15 to 20 minutes of preparation time. A small side salad accompanies the dish, helping to cut through the richness.

Undeniably, the centrepiece and beating heart of Moutarde's dining experience is its live carvery station, a mouth-watering and captivating spectacle where whole wood-fired roasted cuts are sliced with precision and flair. Drawing from a formative early-1990s London memory of the classic British carving trolley, Chef Paul composes his own unique version of this quintessential dining concept, debuting it here in Singapore.

Wood-Oven Roasted Prime Rib 4.5/5

The highlight has to be the Wood-Oven Roasted Prime Rib, Australian Angus Signature Black, served with au jus and lemon cream. The meat was fatty, tender, and juicy, slow-cooked as a whole large cut in a wood-fired oven, resulting in a beautifully pink and tender, marbled hunk of beef. It is paired with a selection of mustards. As the carvery items rotate daily, the prime rib is subject to availability and may not be offered every day.

Singapore Pepper Short Ribs 4.5/5

Another standout from the carvery is the Singapore Pepper Short Ribs ($38 for 180g). The ribs are coated in a fragrant pepper blend and slow-cooked until tender, developing caramelised edges and a subtle peppery lift reminiscent of char siew. The smoky exterior gives way to a juicy, melt-in-the-mouth interior, finished with a glossy black pepper sauce that carries hints of sweetness, akin to kicap manis. This dish was originally introduced by Chef de Cuisine Glen Tay at Ultraviolet before being brought to Moutarde.

Scallop Truffle New Meuniere 4.2/5

The Scallop Truffle New Meunière features plump Hokkaido scallops gently pan-seared until golden, retaining a tender, translucent centre that highlights their natural sweetness. They are paired with silky mashed potatoes, providing a smooth, buttery base. Finished with a truffle-infused modern meunière, the sauce balances nutty, browned-butter notes with subtle citrus brightness. Luxurious yet restrained, the dish allows the pristine quality of the scallops to remain the star.

Mushroom Garlic 4.5/5

To complement the mains and roasted meats, we ordered several side dishes. One of my favourites was the Mushroom Garlic ($10), a comforting mixed mushroom fricassée gently sautéed to preserve its natural earthiness and finished with fragrant garlic. Cooked slowly to release their juices, the mushrooms form a light, velvety sauce that coats each bite without overpowering. Rich yet restrained, with deep umami notes and a smooth, creamy finish.

French Fries Allumettes 4.2/5

The French Fries Allumettes ($8) are hand-cut, extra-thin fries fried until golden and crisp. Delicate yet crunchy on the outside with a light, fluffy interior, these slim fries deliver a clean potato flavour. Simple, but very addictive.

Charred Asparagus Skewer 4/5

Fresh Green Asparagus is threaded onto skewers and konro-grilled over intense heat, creating a lightly charred exterior while keeping the stalks tender and juicy. The grilling imparts a subtle smokiness that enhances the asparagus's natural sweetness, resulting in a dish that is simple, aromatic, and deeply savoury.

Charred Leeks Essential 3.8/5

Whole Leeks are gently charred until smoky and tender, revealing their natural sweetness beneath the caramelised exterior. Finished with a vibrant sauce ravigote for freshness and acidity, and a drizzle of hazelnut oil for warm, nutty depth, this minimalist dish highlights purity, balance, and technique.

 

Mango - Earl Granite 4/5

Mango - Earl Granite ($14) is a refreshing earl grey granita delicately perfumed with bergamot, served alongside ripe mango. Finished with tangy passion fruit syrup and fresh raspberries, the dessert delivers a bright interplay of citrus, floral tea notes, and tropical sweetness.

The Real French Toast 4.2/5

The Real French Toast ($14) features soft, fluffy brioche on the inside, with a golden, crisp exterior, paired with smooth ice cream. The contrast of hot and cold creates a delightful interplay of flavours and textures. This is certainly not your average brunch fare, a thick slice of brioche that remains pillowy inside while perfectly caramelised outside.

Raspberry Chantilly 4/5

To round off the meal, we had the Raspberry Chantilly. As someone who is not fond of overly sweet desserts, this was a refreshing change. The raspberry sorbet was the highlight, vividly red and packed with a tart, zippy tang that really whets the appetite. Topped with airy vanilla Chantilly, the fragrant cream helped balance the acidity of the berries. Simple yet well-executed, the ratio of cream to sorbet was spot on, making each spoonful a harmonious blend of creamy sweetness and fruit tartness.

Moutarde is a welcome addition to Singapore's dining landscape, a restaurant that carries the weight of Chef Paul Pairet's celebrated legacy without any of the stuffiness. Whether you are drawn in by the live carvery spectacle, the convivial bistro atmosphere, or simply the promise of well-executed French cooking in a relaxed setting, Moutarde delivers on all fronts. Do make your reservations early.

Note: This is an invited tasting.


Moutarde
Weave
Resorts World Sentosa
26 Sentosa Gateway
#B1-219 to 221
Singapore 098138
Tel: +65 65776256
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 10 minutes. [Map]

Ministry of Crab @ Dempsey Hill - Award-Winning Asia’s 50 Best Restaurant From Sri Lankan Seafood Lands in Singapore

Ministry of Crab, proudly featured on Asia’s 50 Best Restaurants list from 2015 to 2022, has finally opened its doors in Dempsey, Singapore. Founded by celebrated chef Dharshan Munidasa, the Sri Lankan institution is famed for its pristine seafood, particularly the legendary Sri Lankan mud crabs and freshwater prawns, airflown daily and prepared with a clever blend of Japanese, Sri Lankan and Mediterranean influences.

Pure Crab 4.5/5

Our dinner begins with the Pure Crab ($98, Small up to 700g) – arguably the purest way to savour the sweetness of Sri Lankan mud crab. Steamed and then chilled, the crab’s delicate flavours shine through. Served with warm butter, homemade calamansi ponzu and chilli vinegar, the condiments enhance without overshadowing. The style reminds me of our very own Teochew cold crab, but elevated.

Crab Liver Pate 4.2/5

The Crab Liver Pate ($25) is a unique indulgence. The creamy pate, made from crab liver, is rich and umami-packed, perfect to spread on toasted bread. For balance, a drizzle of Kithul Treacle (palm sugar syrup) brings a smoky sweetness that cuts through the richness beautifully.

Kani Tama 4.8/5

A new creation, the Kani Tama is a revelation. Crab roe is gently cooked with Japanese egg and served in its shell, accompanied by rice or bread cushions (we chose the latter). Mixing it all together and dipping the bread cushions reminded us of Singapore’s kaya toast with soft-boiled egg – comforting yet luxurious. Each bite bursts with umami, and a touch of housemade chicken rice chilli sauce or hot sauce takes it to another level.

Garlic Chilli Prawn with Garlic Bread 5/5

The Garlic Chilli Prawn ($45 Regular, 200-250g) completely wowed us. The sauce was so addictive that we had the Garlic Bread ($7) to mop up every last drop. This is a must-try.

Black Pepper Dashi Crab 4.8/5

The highlight of the night was undoubtedly the Black Pepper Dashi Crab ($208-$248, Colossal). Sri Lanka's black pepper has long been revered as the "king of spice," and here it is married with the Japanese culinary philosophy of dashi. Hand-crushed pepper, ground on the traditional Miris Gala stone, gives the sauce its bold, aromatic punch. The result? A refined, deeply flavourful rendition that surpasses even our local black pepper crab.

Shibuya Style French Toast 4/5

The Shibuya Style French Toast ($18) is a decadent end to the savoury courses. Made with a thick slice of Sri Lankan street bread, it’s soft, spongy and indulgent, paired with whipped cream, strawberries and palm sugar syrup for balance.

Coconut Creme Brulee 4.2/5

For dessert, the Coconut Creme Brulee ($15) offers a tropical twist on a classic. Served in a fresh coconut, the custard made with rich coconut milk is silky and smooth, topped with a caramelised sugar crust torched at the table – a lovely, theatrical finish.

In collaboration with Ministry of Crab, make your reservation with the restaurant HERE to enjoy a complimentary Coconut Creme Brulee or show this blog post to the staff.

Note: This is an invited tasting.


Ministry of Crab
Blk 6 Dempsey Road
Singapore 249683
Tel: +65 8389 0948
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Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 12pm - 3pm, 530pm - 1030pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes.[Map]