Fourgather @ Telok Ayer Street - Newest Modern Thai Restaurant with Fusion Flavours in Vibrant Thai Street Food-Themed Space

Discover Fourgather, the latest addition to Telok Ayer's dining scene, tucked away within Amoy Hotel. Upon entering, you'll be greeted by a vibrant and eclectic ambience carefully curated by its four co-owners.

The casual restaurant is divided into two spaces adorned with stylish decor pieces imported from Thailand. Combined with lively background music, we definitely felt like we were transported to the Land of Smiles. The extensive menu features both authentic Thai dishes and creative items of fusion flavours.

Beverages

The beverage menu offers a wide variety, both alcoholic and non-alcoholic. Opting for non-alcoholic choices, we selected Thai Chrysanthemum ($5.50), Pandan Thai Milk Tea ($5.50), Butterfly Pea Lemonade Soda ($7.90), and Soya Bean Milk Tea ($6.50). While slightly pricey, we appreciated that the drinks weren't overly sweet, with the fragrant Thai Chrysanthemum standing out for its lovely herbal notes.

Fourgather Matchstick Wings 4.8/5

The Fourgather Matchstick Wings ($11.90) is a must-try! The 10 split mid-joint wings are marinated in a housemade aromatic sauce and expertly fried to perfection. They are so juicy, crunchy and addictive. Remember to enjoy them with the fragrant, crispy garlic for an extra burst of flavour.

Roasted Rice Pork - Moo Koop Foon 4.5/5

Before this dinner, I had never tried nor heard about Roasted Rice Pork — Moo Koop Foon ($18.90). This deep-fried pork dish is coated with roasted rice and finished with chilli powder, giving it an extra texture dimension on its exterior. Much like the Matchstick Wings, the pork is fried to a perfect crunch while retaining its juiciness inside.

Thai Style Kang Kong - Morning Glory 4/5

We opted for the Thai Style Kang Kong - Morning Glory ($12.90) as our vegetable dish. While the taste was as expected, the portion size was small for the price.

Thai Fried Kway Teow - Pad See Ew 3.5/5

One of our favourite Thai mains is Pad See Ew ($14.90), the classic Thai Fried Kway Teow. We ordered it here as well but were disappointed to find it lacked the wok hei.

Thai Train Fried Rice - Khao Pad Rod Fai 3.5/5

We were curious about the Thai Train Fried Rice ($13.90), which we later learned was named after a popular dish sold by vendors at train stations. It was average on its own, but it was better when paired with a side of Thai fish sauce and cut chillies.

Green Curry Chicken with Roti 4.2/5

If you prefer less thick and creamy Thai green curries, go for the Green Curry Chicken with Roti ($15.90). The fragrant curry was loaded with assorted vegetables and chicken bites. Make sure to dip the roti pieces while it's hot for that crisp.

Yum Salmon 4.2/5

Yum Salmon ($26.90) is one of the raw marinated seafood dishes on the menu, next to Yum Raw Prawn ($20.90) and Yum Puu Maa — Flower Crabs ($39.90). The salmon sashimi comes in thick chunks, tossed in a salivating tangy-spicy Thai sauce mix.

Tom Yum Soup - Seafood 4/5

Between the creamy and clear Tom Yum Soup ($24.90), we went with the former. Fourgather's rendition leaned a bit more to the sweet end while staying decently fragrant with the classic tom yum herbs of lemongrass, galangal and kaffir lime. Apart from Seafood, you can choose other toppings, such as Vegetable ($13.90), Chicken ($16.90) and Prawn ($19.90).

Fisherman’s Harvest - Fried Fish Miang 4.2/5

Consider trying the fried whole fish dishes when dining here in a group. The Fisherman's Harvest - Fried Fish Miang ($44.90) was perfect for sharing and presented impressively. The fried fish chunks, conveniently boneless, boast a meaty texture with a light crispiness. Served with a whole tray of vibrant condiments and various chillies, diners are encouraged to wrap the fish chunks with vegetables and select their preferred condiments, akin to our familiar Korean BBQ wraps. It was refreshing and interactive, ideal for enjoying in a group.

Coconut Ice Cream 4.2/5

Our desserts started with the classic Coconut Ice Cream ($8.90) served with fresh coconut meat and crushed peanuts. Although it was quite pricey, it was good, mildly sweet, and creamy.

Freshly Made Red Ruby 3.5/5

Next was the Freshly Made Red Ruby ($9.90) served with jackfruit and coconut meat. While the red rubies were expectedly crunchy, we found the chewy tapioca flour exterior to be too thin in ratio.

Thai Butter Toast 4/5

Seeing the Thai Butter Toast ($9.90) reminded us of Thailand's popular After You Cafe! Choose between steamed or toasted toasts, and they will be served with housemade pandan custard dip and Thai milk tea dip. The portion could definitely do with more toasts at this price tag.

Although the prices may be on the higher side, we found the overall experience and ambience at Fourgather to be enjoyable. The food was generally well-balanced in flavours - being flavourful and avoiding being too oily, overly sweet or salty. Surprisingly, the sides impressed us more than the mains.

The restaurant also serves Lunch Sets available between 11.30am to 3pm (last order at 2.30pm) at more attractive price points.

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.


Fourgather
76 Telok Ayer Street
#01-02
Singapore 048464
Tel: +65 8071 2946
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Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Mon-Sat: 11:30am - 11:30pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Wagyu X @ Club Street - The Rare Wagyu Crossbreed Available Chargrilled and Smoked in New Menu

Returning to Wagyu X on Club Street, I ventured to experience the exquisite Hokkaido wagyu crossbreed, renowned for its harmonious blend of Wagyu's buttery texture and Angus beef's robust flavour. Wagyu X has elevated their offerings with a new menu featuring beef chargrilled over binchotan charcoal and infused with the subtle, fruity essence of Sakura wood smoke, imparting delightful cherry notes to the dish.

Amuse Bouche

I began with the Amuse Bouche — a delicate ensemble of tender Wagyu slices enveloping enoki mushrooms. This prelude offered a tantalising preview of the exceptional quality and flavour awaiting me.

Wagyu Carpaccio 4.5/5

Following suit was the Wagyu Carpaccio ($42) — a sublime creation boasting paper-thin slices of wagyu adorned with a drizzle of truffle oil and garnished with arugula and parmesan chips. Each bite was a symphony of umami flavours, celebrating the purity of Wagyu in its most pristine form.

Chilled Truffle Somen 4/5

Introducing a refreshing starter to the menu, the Chilled Truffle Somen with Scallop ($26) presented a harmonious blend of flavours. Delicately tossed in truffle kombu sauce and garnished with ikura, this dish offered a delightful juxtaposition of textures and an irresistible burst of flavour.

Binchotan Flame Grilled Wagyu X Sirloin 4.5/5

The pièce de résistance arrived in the form of the Binchotan Flame Grilled Wagyu X Sirloin ($180/500g, $335/1kg) and Tenderloin ($135/250g, $245/500g) — showcasing the Wagyu's exquisite flavour profile. Charred to perfection over binchotan charcoal, this dish boasted a crispy exterior, revealing a succulent and flavourful interior.

Binchotan Flame Grilled Wagyu X Tenderloin 4.2/5

Delving into the tenderloin, I was met with bold, rich flavours and a substantial texture that left a lasting impression. However, upon savouring the striploin, I found myself drawn to its abundance of marbling, which contributed to a fuller flavour profile and a remarkably tender texture.

Horenso Gomaae (Spinach Salad) 3.8/5

Wagyu Fat Fries 4.5/5

Accompanying the main course were the Horenso Gomaae ($16) — a simple yet flavourful spinach salad—and the irresistible Wagyu Fat Fries, which proved to be irresistibly addictive with each crispy bite.

Wagyu Fried Rice 3.8/5

Initially conceived as a simple staff meal, the Wagyu Fried Rice ($28) has made its way onto the menu, boasting a unique twist. Cooked with wagyu fat for an added depth of flavour, the fried rice is served atop ooba leaf foam. While the dish offers an interesting concept, I questioned the foam's contribution, as it tended to soak up the rice, detracting from its desired fluffy texture.

Japanese Sweet Potato Croquettes 3.5/5

The Japanese Sweet Potato Croquettes ($16) is a new sides. Japanese sweet potato is used for its starchier texture. Deep fried to golden brown. Crispy on the exterior, sweet and soft inside.

Apple Tart with Ice Cream 4.2/5

For dessert, the Apple Tart with Ice Cream ($18) offered a delightful finale. Slices of Granny Smith apples were served alongside a housemade berry sauce — a perfect balance of tartness and sweetness to end the meal on a satisfying note.

Wagyu X continues to reign supreme as a haven for discerning diners seeking the ultimate Wagyu experience.

Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
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Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Taste Paradise & Paradise Teochew Seasonal Menu Launch Featuring Nostalgic Dishes

Taste Paradise and Paradise Teochew have recently introduced a new seasonal menu from 4 March to 26 April 2024, showcasing classic Cantonese and Teochew dishes, respectively. Executive Chef Cheng Fa Kwan has curated six classic dishes for each restaurant, bringing his own heirloom recipes to the table that evoke a sense of nostalgia in every bite.

Braised Vinegar Pork Trotter with Preserved Plum 4/5

At Taste Paradise, expect a blend of sweet and savoury flavours in their new seasonal menu. One of the key dishes is the Braised Vinegar Pork Trotter with Preserved Plum ($28, U.P. $46.80). This dish features a whole pork trotter slow-cooked for four hours at low heat in a vinegar sauce infused with spices, superior broth, and an addition of a Hong Kong plum. The pork trotter impressed me with its tender texture and the rich depth of flavours in the sauce. However, I prefer the sauce to have more acidity to counteract the heaviness of the trotter.

Crisp-fried Sweet and Sour Dough Fritter stuffed with Prawn Paste 3.8/5

Next, we had another classic taste of Hong Kong - Crisp-fried Sweet and Sour Dough Fritter stuffed with Prawn Paste ($25.80, U.P. $28.80). Prawns are coated in a spiced dough and fried into golden fritters before being tossed with chunks of pineapple, capsicum and onions in a sweet-and-sour sauce. I appreciate that the fritters were pretty evenly coated with the sauce. This allowed them to maintain the crisp texture and prevent the sauce from overpowering the delicate prawn paste.

Chinese Sausage and Preserved Olive Fried Rice 4.5/5

One of my favourites was the moreish Chinese Sausage and Preserved Olive Fried Rice served in a Casserole ($42.80, U.P. $48.80). The fried rice exhibited a satisfyingly firm texture, and the generous slices of Chinese cured sausage and liver sausage imparted an abundance of umami flavours, contributing to an enjoyable and textured experience.

Teochew Style Crab and Prawn Congee 4.8/5

At Paradise Teochew, the focus is on lighter flavours as well as fresh and natural ingredients, particularly seafood. Highlights include Teochew Style Crab and Prawn Congee ($28, U.P. $68). This indulgent rice congee is prepared by slowly simmering whole shelled prawns and an entire crab, resulting in a relatively full-bodied broth. The seasoning was adeptly done, bringing out the natural sweetness of the seafood.

Teochew Style Braised Pig’s Stomach with Duck Tongue 5/5

The menu also boasts a rare delight — Teochew Style Braised Pig's Stomach with Duck Tongue ($16.80, U.P. $18.80). This distinctive dish showcases tender slices of pig's stomach and duck's tongue stewed in a house-made superior sauce, elegantly served alongside soft braised tofu for added texture. The dish's execution was impeccable, presenting a clean and light taste that added to its overall appeal.

Crisp-fried Duck with Mashed Yam 4.8/5

A definite crowd-pleaser on the menu is the Crisp-fried Duck with Mashed Yam ($39.80, U.P. $42). This dish features slices of duck meat enveloped in a layer of yam, deep-fried to achieve a crispy exterior while retaining tender meat. Each bite provided a satisfying mouthfeel, with succulent thick-cut duck meat complemented by fragrant mashed yam.

Special prices are available exclusively for Citibank Credit/Debit Cardmembers and PGR members. Terms & Conditions apply.

Photograph and written 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.


Taste Paradise at ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 6509 9660

Paradise Teochew at Takashimaya
391A Orchard Rd
#03-10
Singapore 238873
Telephone: +65 6805 8994

Paradise Teochew at Scotts Square
6 Scotts Road
#03-04
Singapore 228209
Telephone: +65 6538 0644

Claypot & Cooked Food Kitchen @ Chinatown Complex Food Centre - Cantonese Fare that Opens Only for 3 Hours

Claypot & Cooked Food Kitchen is a humble hawker stall nestled in a corner of Chinatown Complex Food Centre, helmed by Uncle Hong, who brings forth traditional Cantonese delicacies honed through years of experience at renowned Chinese restaurants, including the iconic Lai Wah Restaurant, established in 1963 by the legendary "Four Heavenly Kings of Singapore Cantonese Cuisine".

Braised Fish Head 4.2/5

Getting a taste of the stall's offerings requires some strategic planning due to its limited operating hours. To secure a meal, one must arrive well before lunchtime. We arrived at 9:30 am to place our order, and by 11 am, our dishes were served. Unfortunately, those who came later, around 11 am, were all turned away.

Taking the spotlight first is the Braised Fish Head ($25), an impressive dish both in portion size and flavour. The fried fish head is generously bathed in a light yet flavourful gravy, accompanied by vegetables, tofu, and taro.

Sweet and Sour Pork 4/5

Among the array of claypot delights, the signature Sweet and Sour Pork ($7) stands out. Crispy pork, cloaked in a delicate batter, is enrobed in a sweet and tangy sauce, possibly tinged with hawthorn for a unique zesty twist.

Claypot Pork Liver 4.2/5

The Claypot Pork Liver is a true gem. It boasts thick slices of pork liver cooked to perfection in a savoury brown sauce infused with the aromatic essence of ginger and scallions, sizzling in the claypot.

Sea Cucumber Stew 4/5

The Sea Cucumber Stew presents bouncy sea cucumber alongside succulent roasted pork, mushrooms, and cabbage, all bathed in a rich and flavourful sauce.

Sambal Kang Kong 4/5

For those craving a kick of heat, the Sambal Kang Kong delivers, offering crunchy kang kong stir-fried to perfection in a spicy and aromatic sambal sauce, providing a burst of flavour in every bite.

Prawn Paste Chicken 3.8/5

While the Prawn Paste Chicken doesn't quite steal the show like its counterparts, it still holds its own with its mild yet satisfying prawn paste flavour.

Salted Fish Char Siew Shrimp Fried Rice 4/5

Finally, the Salted Fish Char Siew Shrimp Fried Rice wraps up the meal with its fragrant aroma and comforting wok hei, offering a simple yet satisfying conclusion to a wonderful meal.


Claypot & Cooked Food Kitchen
Chinatown Complex Food Centre
335 Smith Street
#02-83
Singapore 050335
Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 10:30am - 12:30pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Walk to Sago Lane. Turn left and walk down Sago Lane. Walk to destination. Journey time about 3 minutes. [Map]

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - Lavish CNY Set Menus and Takeaways

Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium ushers in the Year of the Dragon with a line-up of perennial favourites for takeaways and seven celebratory set menus for dine-in.

Boston Lobster and Ikura Yu Sheng with Passion Fruit Sauce 4.5/5

Boston Lobster and Ikura Yu Sheng with Passion Fruit Sauce ($268) - Xin Cuisine's Boston lobster yu sheng enticed with sweet and chunky lobster meats, complemented by a tangy-sweet passion fruit sauce. The occasional burst of saltiness from the ikura balanced the overall sweetness of the dish. Additional salmon, abalone, and crackers are also available for ordering.

Xin’s Roast Suckling Pig 4/5

Xin's Roast Suckling Pig ($508/whole pig) will not disappoint with its exceptional crisp skin for an opulent feast. One day in advance is required for takeaway order.

Braised Stuffed Scallop with Sea Cucumber in Abalone Sauce 4/5

We tried several dishes from their set menus. Braised Stuffed Scallop with Sea Cucumber in Abalone Sauce features a scallop with a prawn stuffing that enhances the texture and flavour, resulting in a delightfully meaty bite. The exquisitely prepared sea cucumber contributes to the dish with its soft and tender qualities.

Australia Beef Short Rib 4.5/5

The Australia Beef Short Rib, braised with red wine, showcased a fork-tender meat. The red wine sauce heightened the rich flavours of the meat.

Crab Roe Seafood Fried Rice 5/5

The Crab Roe Seafood Fried Rice was truly delectable, offering delightful textural bites from chunky prawns and scallops. What made it exceptional were the fried rice puffs skillfully tossed into the mix before serving. This added an additional layer of bite and infused a moreish aromatic flavour to the dish.

Xin's Deep Fried Nian Gao 3/5

For dessert, we had Xin's Deep Fried Nian Gao. While the Nian Gao was wonderfully soft and chewy within the crust, I didn't quite enjoy the aftertaste of the batter.

Xin Cuisine's Chinese New Year Takeaways are available for order from 1 December 2023 till 24 February 2024 through its e-shop (singaporeatrium.holidayinn.com/eshop). Xin Cuisine's set menus are available for order/dine-in starting 3 January 2024, and reservations for the Chinese New Year reunion dinner are now open.

Note: This is an invited tasting.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
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Nearest MRT: Havelock Road (TE Line)

Opening Hours:
Wed-Sun: 1130am - 3pm, 530pm - 930pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk to destination. Journey time about 3 minutes. [Map]