Le Ma Dumpling (樂妈饺子) @ Jewel Changi Airport - Jumbo Dumplings & Comforting Noodles

Le Ma Dumpling (樂妈饺子), the latest concept by Paradise Group, has opened at Jewel Changi Airport, offering a family-friendly dining space with jumbo-sized dumplings and hearty mains at wallet-friendly prices.

Poached Dumpling 4/5

Pan-Fried Dumpling 4/5

The highlight here is undoubtedly the dumplings. Each is generously handcrafted with a filling that weighs 28g, truly jumbo compared to the usual 15–22g dumplings. Diners can choose from six flavours — Pork & Corn, Pork & Cabbage, Pork & Chives, Prawn & Corn, Prawn & Cabbage, and Prawn & Chives. They are available either poached or pan-fried. Prices range from $3.95 to $5.45 for 5 pieces, making them a value-for-money treat.

Pork & Cabbage Dumpling Soup 4.2/5

Among the offerings, my personal favourite is the Dumpling Soup ($5.90). While there are only two choices — Pork & Cabbage ($5.90) and Prawn & Cabbage ($6.90), having dumplings in a clear, warm broth makes for a more comforting and hearty meal. I do wish there were more soup flavour options to choose from.

Signature "Dan Dan" Noodle 4.5/5

The Signature “Dan Dan” Noodle ($5.90) is a must-try. The chewy noodles are paired with a mildly spicy broth that’s robust and appetising, perfect for slurping. The addition of minced pork gives the bowl extra depth and makes it even more satisfying.

Shredded Pork Hot & Sour Soup 2.8/5

The Shredded Pork Hot & Sour Soup ($4.90), however, was less impressive. It lacked the punchy balance of heat and tang expected from this dish and can be skipped in favour of the other highlights.

Shrimp Egg Fried Rice 3.5/5

The Shrimp Egg Fried Rice ($8.50) was well-executed. The fluffy rice grains are lightly coated with egg and accented by the sweetness of shrimp. Simple but comforting.

Overall, Le Ma Dumpling makes for a convenient and affordable dining stop at Jewel, especially for families and travellers seeking a quick yet satisfying meal. The jumbo dumplings and noodles are the standouts, while some dishes still have room for improvement.

Note: This is an invited tasting.


Le Ma Dumpling (樂妈饺子)
Jewel Changi Airport
78 Airport Boulevard
#02-243
Singapore 819666
Tel: +65 8279 3101
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Mon-Fri: 11am -10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]

Quenino @ Artyzen Singapore - Launches A New La Carte Menu

It was a pleasure to return to Quenino at Artyzen Hotel, which has just been recognised as a MICHELIN-selected restaurant. Guided by Melbourne-based Chef Victor Liong and led by Chef Su of Indian-Chinese heritage, Quenino offers a richly layered, multicultural dining experience with a strong Asian focus. We were there to enjoy the latest iteration of their menu. We were pleased to find out that in addition to their Discovery Menu ($200++ per guest), Quenino has also introduced an à la carte menu, giving diners the freedom to curate their own experience.

Quenino Prelude- Tamarillo Tart 4/5

The first bite of the Quenino Prelude is the Tamarillo Tart, where a crisp tartlet is topped with tamarillos from the Cameron Highlands, paired with rasam gel, balonglong and chilli caviar. I liked that they showed us the actual Tamarillo fruit to smell and touch!

Quenino Prelude- Spiced Yam Dumpling 4.2/5

The second bite is a Spiced Yam Dumpling, drawing inspiration from both Indian vadai and Chinese dim sum wu kok. Encased within its crisp, golden shell is a savoury filling of prawns and poached oysters, enhanced with oyster kijap.

Octopus 4/5

Next came a beautifully plated salad starring Australian Octopus, loosely inspired by Sotong Kangkong. Instead of kangkong, however, the dish features a medley of locally sourced herbs and flowers such as pea tendrils and sweet potato leaves. It is finished with sweet soy sauce espuma, tempeh cream, green mango and Jicama terrine, crispy fish snacks, and macadamia nuts, giving us a playful, textural dish that is both vibrant and intriguing.

Indonesian Mud Crab 4.5/5

The next course of Indonesian Mud Crab was one of my favourites of the evening, a bold and flavourful take on both the hairy crab and the local classic white pepper crab. On top of the egg white custard is rich mud crab and roe, turmeric white peppercorn sauce, fragrant deep-fried shallots, puffed grains, and a savoury touch of cured egg yolk.

Amur Caviar 4.2/5

For something more indulgent, you can opt for the Amur Caviar (supplement +20), sourced from Yunnan, China. It’s elegantly served on a silky bed of dragon chive custard, with scallop mousse, razor clams, and a touch of fermented chilli. A luxurious dish for true caviar lovers, but personally, I found the Indonesian Mud Crab course more memorable.

Green Lip Abalone 4.8/5

The Green Lip Abalone resembles a piece of Yong Tau Foo, but with a creative twist. Instead of stuffed beancurd, the abalone is filled with prawn and green chilli, then delicately wrapped in veiled bamboo fungus. It's served with a rich brown butter sauce infused with Chinese Angelica herbs. A fusion dish where East meets West, executed flawlessly.

Peach and Young Gingerflower Popsicle 4.2/5

As a palette cleanser, we were served a Peach and Young Ginger Flower Popsicle topped with cured and candied peach, edible flowers, and served on a dish of dry ice. It was a light and sweet floral interlude that was both visually pleasing and refreshing.

Stone Axe M9 Wagyu Striploin 5/5

Every dish had been delicious thus far, but the highlight for me was this Stone Axe M9 Wagyu presented with Variations of Garlic. The Stone Axe M9 Wagyu Striploin was juicy, tender, and delightfully marbled, but what truly made the dish outstanding and unique was the imaginative presentation of garlic in five distinct forms. There was jungle garlic dust, a tangy pickled garlic sprout salad, airy black garlic foam, and Quenino’s house green garlic chilli sauce, playfully presented in a fast-food-style packet.

Adding a local touch, the dish also came with a warm pink garlic broth inspired by Bak Kut Teh, the beloved herbal pork rib soup. A very clever celebration of garlic that complemented the Wagyu beautifully and gave guests a lot of personal choice as to how to best enjoy their beef.

“Fried Rice" 4.8/5

Another standout on their menu is the “Fried Rice”, a creative reinterpretation inspired by three Southeast Asian rice dishes: Fried Rice, Mui Fan, and Nasi Ulam. Guests are presented with condiments carefully arranged in a ring. There is ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprouts, cucamelon, spring onions, coriander, garlic sesame crumbs and fried moringa leaf. The rice is then ladled into the centre, inviting guests to sample each condiment with the rice individually, before mixing it all up to enjoy.

Green Chilli Ice Cream 4.2/5

The Green Chilli Ice Cream dessert draws inspiration from Chef Su’s Chinese New Year traditions and the familiar ingredients she often finds at home during the festive season. It features pineapple, almonds, and bakkwa, while the ice cream delivers an extra creamy texture due to the inclusion of yoghurt and cheese.

Petit Fours and Mignardise 4/5

The Petit Fours and Mignardise showcase the effort put into the curation of the menu, right down to the very last bite. First, we have a crispy waffle infused with black sesame and sea salt, drizzled with fragrant shallot oil. Then, there is a tartlet inspired by Minjiang kueh, but featuring corn, peanut and salted egg yolk instead. On a bed of edible cocoa, we also had Kumquat and Sour Plum Sweets, as well as Bittersweet Chocolate Bonbons filled with rich black sesame paste, crafted in collaboration with Singaporean pastry chef Janice Wong.

As with my first visit to Quenino, the food remains unique and deeply flavourful, thoughtfully crafted with a deep respect for local ingredients and familiar tastes. The elegant ambience makes it an ideal setting for a special occasion, and with the introduction of their à la carte menu, there’s now even more reason to consider Quenino for your next night out.

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


Quenino
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

GU:UM @ Keong Saik - Contemporary Korean Steakhouse Launches Limited-Time Local-Inspired SG60 Menu

Helmed by Chef Louis Han of One Michelin-starred NAE:UM, GU:UM continues to impress with its contemporary take on Korean barbecue, spotlighting premium meats laced with Asian and Korean influences.

To celebrate SG60 and Singapore’s birthday, Chef Louis and his team have launched a limited-time SG60 Menu available till the end of August. This special offering showcases familiar local flavours creatively fused with traditional Korean ingredients and sauces, available either a la carte or as part of the GU:UM Sang Set Menu ($168 per pax), which includes both current signatures and SG60 exclusives. Diners ordering the set will also enjoy a complimentary cocktail during August.

For non-alcoholic pairings, we tried the Homemade Chung Fizz ($12), available in grapefruit or orange. The grapefruit version stood out with its crisp, refreshing finish and lighter sweetness.

Mandu Wings 4.2/5

We kicked off with the Mandu Wings ($18), deboned chicken wings restuffed with a savoury mandu-style mix of marinated minced chicken, glass noodles, and chives. Deep-fried and baked for a crisp finish while retaining a juicy interior, the wings were served with an appetising mala tomato gochujang sauce that added a punchy, tangy spice. We thought that this was such a clever cross!

Gochujang Soft Shell Chilli Crab 4.2/5

Next came the Gochujang Soft Shell Chilli Crab ($32), a nod to one of Chef Louis’ favourite local dishes. The dish stayed true to key chilli crab elements while layering in Korean touches. Crispy soft shell crabs, coated in fried sago, were nestled in a gochujang-spiced gravy, paired with grilled Cheongyang peppers and chewy Korean rice cakes instead of the classic fried mantous. It was balanced and flavourful, with notes of sweetness, acidity and buttery depth.

Iberico Pork OP Rib 4.5/5

Though not part of the SG60 menu, the Iberico Pork OP Rib ($116 for 400g) was a standout. Grilled to a medium pink with a light char, the pork was tender yet slightly chewy, served with a vibrant spread of condiments including wasabi, kimchi, achar, and fermented squid. This cut is one of the restaurant’s three new premium additions alongside Shimo Wagyu MBS6 Anchangsal ($156 for 280g, $86 for half portion) and Australian Rack of Lamb ($126 for 550g).

Dalkochi Satay 4.2/5

The smoky Dalkochi Satay ($26) reimagines local satay using skewered chicken, tteok, and Japanese leek, marinated in a nutty ssamjang rempah sauce.

Uncle Lulu’s Fried Rice 4.8/5

Served in a hot Korean stonepot, Uncle Lulu's Fried Rice ($34 for 2-3 pax) featured kimchi fried rice topped with tender grilled Jeju-style squid. We polished this quickly despite being full at this point, and loved it for its alluring char and well-balanced kimchi flavour. Unlike the usual renditions of this dish we've had, where the kimchi usually overpowers, it was less tangy and acidic here.

Red & White Bingsu 4.5/5

To wrap up, the Red & White Bingsu ($18) delivered a surprising highlight. Inspired by Singapore's national colours and traditional Korean shaved ice, it featured watermelon sorbet, yoghurt cream, pomelo bits, watermelon lime granita, mint, and lemon zest. It was textural, wonderfully refreshing, and not too sweet, making it a perfect finish to our indulgent 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.


GU:UM
29 Keong Saik Road
Singapore 089136
Tel: +65 8831 6308
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sat: 1130am - 230pm, 6pm - 11pm
Sun: 1130am - 430pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Yue (乐) @ Aloft Novena Singapore - Free Flow MSW Durian Together with an Upgraded Buffet Menu

With durian season in full swing, Yuè at Aloft rolls out a free-flow Mao Shan Wang durian buffet as a treat for its loyal diners. Even better? It's available alongside their upgraded à la carte zi char buffet, which now features a slew of premium additions. Due to popular demand, the 1-for-1 promotion has been extended too!

Singapore-style Chilli Crab 3.8/5

Duck Confit, Kung Pao 4/5

Poached Prawn 4/5

We were invited to try the new line-up, and there's plenty to shout about. Three premium dishes are limited to one serving per table, but they're worth ordering. The Singapore-style Chilli Crab features fresh, meaty crabs coated in a thick, slightly sweet sauce. While a tad too sweet for our taste, the freshness of the crab more than makes up for it. The Duck Confit, done Kung Pao-style, is fork-tender and pleasantly spicy. It is a brilliant East-meets-West twist that works. The Poached Prawns stood out for their sheer freshness. It was plump, juicy and a definite must-order.

Soup

Singapore-style Chilli Sauce, Deep-Fried Mantou 3/5

Over at the self-serve station, diners can help themselves to two soups: the Braised Fish Maw Broth with Crab Meat and Conpoy, which was decent but relatively standard, and the Old Cucumber Pork Ribs Soup, which was the slow-boiled soup of the day, really impressed us with its rich, homely flavour. For those who love chilli crab sauce but prefer not to get messy, the sauce is available on its own, accompanied by deep-fried mantou, served free-flow. We wish the mantou were a little crispier.

Sweet and Sour Pork 4/5

Among the main dishes, one of our favourites was the Sweet and Sour Pork with Popping Candy, which is a fun and surprisingly tasty combination where the crackling candy adds a playful texture. Just remember to break it up a little before dipping. Another standout was the Deep-fried Chicken with Dried Chilli and Szechuan Peppercorn, which was exactly what we want from a spicy dish - crispy, fragrant and totally addictive.

Deep-fried Seabass Fillet 4.5/5

Seafood-wise, there's only one item on the current menu, but it's a good one. The Deep-fried Seabass Fillet is served with a sweet and spicy mango sauce and hits all the right notes, featuring thick, tender fillets with a nicely balanced glaze that's both appetising and well-executed.

Yue’s Signature “LIMPEH” Bee Hoon 3/5

Egg Fried Rice 4/5

Mee Tai Bak 3.8/5

As for staples, we tried three options. Yuè's Signature "LIMPEH" Bee Hoon is one of their proud creations, but it tasted a little too ordinary for us. On the other hand, the Egg Fried Rice with Tobiko and Scallop was excellent. It was fluffy, well-seasoned and made even better with the occasional pop from the tobiko. The Mee Tai Bak with XO Sauce, Chai Poh and Chicken was a dinner-exclusive item. Slightly sweet, savoury and smoky, it reminded us of a cross between black carrot cake and char kway teow. If that is your flavour profile, you would love this.

To end the meal, diners can look forward to a DIY Homemade Beancurd bar with assorted toppings, along with chilled juices, coffee, and tea. If you're dining in the evening, you'll also get access to the Chilled Mango Sago, another dinner-exclusive that’s light and refreshing.

And of course, the highlight for many is the free-flow Mao Shan Wang durian, which is available as a top-up at $30++ per person, served at the alfresco area from Fridays to Sundays only. If you're only here for the durian, a standalone durian buffet option is also available, with the same 1-for-1 promotion at $108++ for two diners.

Yuè’s à la carte zi char buffet is available daily for lunch from 12pm to 3pm, and for dinner from 6pm to 10pm (Monday to Thursday) or 6pm to 10:30pm (Friday to Sunday). The current 1-for-1 promotion is valid until 28 September 2025, so don’t miss your chance to feast.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore
Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
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Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]