Racines @ Sofitel Singapore City Centre - The Brand New Ultimate Racines Brunch Buffet, Turf & Tide Edition

Saturday brunch gets a new Surf & Turf spin at Racines with the latest edition of its Ultimate Racines Buffet Brunch: Turf & Tide Edition. Available every Saturday from 12.30pm to 3pm until 31 October, the buffet brings together a generous selection from both land and sea — from fresh seafood on ice and sushi to grilled meats, whole fish, local favourites and, of course, a very tempting dessert spread.

Cured Salmon with Chilli and Yuzu Ponzu

Assorted Sushi and Maki

Poached Prawns

Seasonal Freshly Shucked Oyster

Sea Whelk

We started with the seafood and Japanese selection, featuring Cured Salmon with Chilli and Yuzu Ponzu, assorted Sushi and Maki, Poached Prawns, freshly shucked Seasonal Oysters and Sea Whelk. There’s a good variety of seafood on ice, and more importantly, everything we tried was very fresh. The oysters were a little smaller than we would have liked, but they made up for it with a pleasantly sweet flavour. The poached prawns were another easy pick, especially if you are the kind who can happily spend half your buffet attacking a mountain of seafood. The assorted sushi and maki also make for a nice start to the meal, though with everything else waiting, we would definitely recommend pacing yourself!

Nyonya Fish Maw Soup (Hu Pioh)

Seafood Chowder

There were two soups available during our visit — one Western and one Asian. Unfortunately, the Seafood Chowder was one of the weaker dishes for us. We found it a little too diluted, and the only seafood we really found in our bowls was clams. The Nyonya Fish Maw Soup, on the other hand, was almost exceptional. It was packed with ingredients and had a lovely consistency without being overly starchy. If we had to nitpick, all it needed was some black vinegar and white pepper on the side, and we would have been very happy.

Signature Rojak

Gado-Gado Salad with Peanut Sauce

Beyond the usual suspects such as Caesar Salad and Classic Prawn Cocktail, two items stood out to us — the Signature Rojak and Gado-Gado Salad with Peanut Sauce. The Signature Rojak comes pre-mixed with plenty of fresh fruits, making it refreshing and surprisingly easy to keep eating. We also enjoyed the Gado-Gado, especially since you can DIY your own bowl with as much of that rich, nutty peanut sauce as you like.

Classic Seafood Otak-Otak

Charred Cumin Lamb Ribs

Slow-Roasted Macka’s Beef Striploin

Grilled Red Snapper in French Bouillabaisse

This is where the Surf and Turf theme really comes through, with the grill section featuring a mix of meats and seafood, including Charred Cumin Lamb Ribs, Slow-Roasted Macka’s Beef Striploin, Grilled Red Snapper in French Bouillabaisse, and Seafood Otak, alongside chicken, prawns, and other fish selections. And I have to say, Racines really does its cooked food very well. The Charred Cumin Lamb Ribs were especially inviting with that smoky, spiced exterior, while the Slow-Roasted Macka’s Beef Striploin makes a satisfying choice for the meat lovers. The Grilled Red Snapper is also quite a centrepiece on the buffet line. Served whole in a French bouillabaisse with mussels, it’s one of those dishes that immediately catches your eye as you walk past.

Crabmeat Fried Rice

Whole Nyonya Assam Curry Seabass

Now, I know what everyone says: don’t waste precious stomach space on rice at a buffet. But hear me out. The Crabmeat Fried Rice with Egg Whites, Prawns, Sakura Ebi and Tobiko is really yummy! There are generous chunks of crabmeat throughout, while the Sakura Ebi and tobiko add even more seafood flavour and texture. Seriously, please don’t skip this one.

Another dish worth trying is the Whole Nyonya Assam Curry Seabass. The fish was fresh and meaty, while the gravy was rich and lemak with that familiar tangy-spicy Assam curry flavour. This is definitely one for those who enjoy stronger local flavours.

DIY Noodle Bar

If you somehow still have room, there is also a DIY Noodle Bar, with two noodle options rotating weekly. During our visit, the choices were Kelantan Style Laksa and Creamy Tom Yum Seafood Noodles. Both looked extremely tempting but, unfortunately, we had to make the difficult buffet decision to save whatever stomach space we had left for dessert. And looking at the dessert spread, I think we made the right decision.

Durian & Coffee Tiramisu

Coconut & Blue Pea Flower Jelly

Assorted Choux Puff

Baked Burnt Butter Pandan Cake

Ondeh Ondeh Cake

Assorted Traditional Nyonya Kueh

Assorted Traditional Nyonya Kueh

Fritter Bar (Cempedak, Banana and Ubi Keledek)

The dessert section is probably one of the most visually impressive parts of the buffet. There is a glorious selection covering Western cakes and bakes, local flavours and traditional favourites, including Durian & Coffee Tiramisu, Coconut & Blue Pea Flower Jelly, Assorted Choux Puffs, Baked Burnt Butter Pandan Cake, Ondeh Ondeh Cake, Traditional Nyonya Kueh, Pulut Hitam Gelato and Signature Bubur Cha Cha.

There were hits and misses amongst the desserts, but visually, almost everything looked too good not to try. I particularly like that Racines doesn’t just fill the dessert counter with the usual chocolate cakes, cheesecakes, and pastries; there is a strong local influence throughout the selection.

The Fritter Bar is another dangerous addition, with freshly fried cempedak, banana and ubi keledek. Because apparently after an entire buffet, we still need fried cempedak.

Teh Tarik

Besides the usual coffee and tea, there is also free-flow Teh Tarik. It was fragrant, smooth and, most importantly for us, not overly sweet. It is a simple addition, but a very welcome one, especially after all the rich food and local desserts.

Overall, the Ultimate Racines Buffet Brunch: Turf & Tide Edition offers a good variety for a leisurely Saturday brunch, particularly if you enjoy having both seafood and cooked dishes rather than a buffet that focuses heavily on just one or the other.

The restaurant itself is also a lovely space for a long weekend meal, with full-height glass windows bringing in plenty of natural light.

The brunch is priced at $108++ per adult and $54++ per child. There is currently 40% off adult prices with DBS, OCBC, Citi, JCB and Maybank cards for up to eight persons, while ALL Accor+ Explorer members enjoy 1-for-1 on adult prices for up to eight persons.

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


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to the destination. Journey time is about 3 minutes. [Map]

Tim Ho Wan @ Westgate - Celebrates Singapore’s Food Culture with Flavours of Singapore Dim Sum

This National Day, Tim Ho Wan pays tribute to Singapore’s rich and diverse food culture with its limited-time Flavours of Singapore menu, taking familiar local favourites and giving them an inventive Hong Kong dim sum twist.

Available from 21 July to 31 August 2026 at all Tim Ho Wan outlets islandwide, the menu features five creations inspired by flavours Singaporeans grew up with, from laksa and bak chor mee to orh nee and luncheon meat fried rice. While the combinations may sound unconventional at first, the menu is a playful meeting point between two beloved food cultures.

Laksa Seafood Dumplings 叻沙海鲜饺 4.2/5

The Laksa Seafood Dumplings 叻沙海鲜饺 ($7.90 for 3pcs) deliver an appetising spicy kick right from the start. Hand-wrapped with a striking butterfly pea-infused skin, the azure-hued dumplings are filled with succulent shrimp and sweet scallops. The dish stands out for the laksa broth that accompanies the dumplings. Rich and creamy with coconut milk and aromatic spices, the broth carries the distinctive fragrance of rempah with a gentle heat that lingers on the palate. The delicate seafood filling works nicely with the robust laksa base, creating a dish that feels both familiar and distinctly different from the usual dim sum offering.

‘Bak Chor’ Rice Rolls 肉脞皱皮肠粉 4.2/5

Of all the creations, the ‘Bak Chor’ Rice Rolls 肉脞皱皮肠粉 ($9.50) were perhaps the one I was most sceptical about initially. After all, combining silky Hong Kong-style cheong fun with the flavours of Singapore’s bak chor mee sounds like an unusual pairing. Yet, it surprisingly works. The smooth rice rolls are dressed with tangy black vinegar and homemade chilli sauce, then topped with savoury minced pork, braised mushrooms and, of course, crispy pork lard. The combination hits many of the familiar notes of a good bowl of bak chor mee — tangy, spicy, savoury and deeply umami. For me, the vinegar kick made the connection work. That sharp tang cuts through the richness of the minced pork and crispy lard, while the soft rice rolls provide a completely different texture from the usual noodles. It is an inventive take that retains the character of bak chor mee without simply recreating the dish.

‘Orh Nee’ Salted Egg Sesame Ball 芋泥金沙煎堆 4.2/5

Sesame balls are a staple at Hong Kong dim sum restaurants, and Tim Ho Wan gives this familiar favourite a local makeover with the ‘Orh Nee’ Salted Egg Sesame Ball 芋泥金沙煎堆 ($7.50 for 3pcs). The golden sesame-coated glutinous rice balls have a delightfully chewy exterior, giving way to a smooth and velvety taro paste inspired by the classic Teochew dessert. At the centre is a luscious, molten salted egg yolk filling, adding a rich savoury note against the yam’s natural sweetness. The combination is particularly enjoyable for those who like the sweet-savoury contrast of salted egg yolk. The fragrant sesame coating, chewy glutinous rice, creamy taro and molten salted egg come together in layers, making this a fitting end to the meal or a sweet bite to share.

XO Fried Rice with Bacon & Luncheon Meat 培根午餐肉XO炒饭 4.2/5

Even the humble fried rice gets a Singaporean spin with the XO Fried Rice with Bacon & Luncheon Meat 培根午餐肉XO炒饭 ($13.90). Fragrant rice is wok-fried with Tim Ho Wan’s house-concocted XO sauce, giving every grain a savoury depth and subtle spicy seafood umami. Generous pieces of bacon and luncheon meat add saltiness and a hearty bite, while the XO sauce ties it all together with complex seafood notes. It is familiar and comforting, but with a distinctly more robust profile. The luncheon meat and bacon also add a nostalgic touch, making this a rather homely fried rice that works well as a sharing dish alongside the dim sum.

Baked Black Pepper Roasted Duck Bun 酥皮焗黑椒烧鸭包 4/5

Tim Ho Wan’s renowned baked buns also get a limited-time makeover with the Baked Black Pepper Roasted Duck Bun 酥皮焗黑椒烧鸭包 ($9.50 for 3pcs). The signature golden, buttery pastry gives way to a savoury roasted duck filling generously coated in the chef’s black pepper sauce. The crisp, slightly sweet crust contrasts nicely with the tender duck inside, while the black pepper adds aromatic warmth that builds with every bite. Compared to the classic baked char siu bun, this version is more savoury and peppery, with the roasted duck giving the filling a deeper, meatier flavour. It is a satisfying variation that should appeal to fans of both Tim Ho Wan’s signature baked buns and Singapore’s love for bold, peppery flavours.

Tim Ho Wan’s Flavours of Singapore menu is an interesting exploration of how two food cultures can come together without losing their individual identities. Rather than simply adding local ingredients to existing dim sum, the menu draws inspiration from the flavours, textures and nostalgia associated with some of Singapore’s most recognisable dishes.

Note: This is an invited tasting.


Tim Ho Wan
Westgate
3 Gateway Drive
#01-13/14
Singapore 608532
Tel: +65 66862000
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Mon-Fri: 10am - 10pm
Sat-Sun: 9am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit D. Walk to the destination. Journey time is about 3 minutes. [Map]

Hey Kee HK Seafood @ Guillemard Road - Introduces 12 New Dishes and 2 Live Crabs Cooked in 18 Flavours For $88

Returning to Hey Kee HK Seafood, housed in the former Singapore Badminton Hall along Guillemard Road, feels a little like revisiting an old favourite with new surprises. This time round, the spotlight is not only on a refreshed line-up of dishes but also on a compelling crab promotion — two live crabs (approximately 500g each) prepared in your choice of 18 flavours for just $88.

Stir-Fried Crab with Black Truffle 4.5/5

One of the newest additions to the menu, the Stir-Fried Crab with Black Truffle, reimagines the familiar wok-fried crab with a luxurious twist. The kitchen uses a black truffle sauce sourced directly from Italy, layering it into the dish with precision rather than overwhelming the palate.

A generous amount of spring onions is first tossed in the wok, releasing their aromatic oils under intense heat. This step is crucial — it softens the sharpness of the truffle and coaxes out a more rounded, fragrant profile. The truffle sauce is then introduced, melding seamlessly with the aromatics before the crab is added.

Cooked using a high-heat “dry-frying” technique, the process intentionally reduces moisture, allowing the sauce to cling tightly to the shell while subtly infusing the naturally sweet crab meat. The result is a well-balanced dish where the truffle enhances rather than dominates. It’s an inventive flavour that works surprisingly well, offering something different without straying too far from the essence of a good crab dish.

The ongoing promotion of $88 for two crabs (available Monday to Friday, lunch and dinner, excluding weekends) makes this an even more attractive option. Diners can also opt for other flavours such as Typhoon Shelter, Curry, Sichuan Spicy, Braised Crab with Vermicelli, and Baked Ee-fu Noodles with Crab in Spicy Butter Cream Sauce.

Deep-Fried Eggplant 4.5/5

A standout among the new dishes is the Deep-Fried Eggplant ($16.80), featuring the rare Glacier Brinjal (冰川茄) from Yunnan. This heirloom variety is prized for its naturally low bitterness, minimal seeds, and remarkably dense yet velvety flesh. Deep-fried to achieve a delicate crisp exterior, each piece gives way to a pillowy-soft, almost creamy centre. The contrast in textures is further elevated by a glossy sweet-savoury glaze that coats the eggplant evenly, adding just enough richness without masking its natural sweetness. It’s the kind of dish that disappears quickly from the table — deceptively simple, yet highly addictive.

Temple Street Chicken with Spicy Chips 4.2/5

The Temple Street Chicken with Spicy Chips ($39.80) returns, now upgraded with even more attention to detail. Each chicken undergoes a meticulous preparation process — brined for close to five hours with lemongrass, ginger, garlic and salt, then air-dried for several hours to remove excess moisture. This results in a beautifully crisp, golden skin upon frying, while the meat remains tender and juicy within. The accompanying house-made chips are tossed in a bold, spicy seasoning that delivers a satisfying kick without being overwhelming. It’s a crowd-pleaser through and through — the kind of dish that appeals across all age groups, making it perfect for communal dining. Given its limited daily availability, pre-ordering is highly recommended.

Crab Roe Baked Rice 4.2/5

Rounding off the meal is the indulgent Crab Roe Baked Rice ($48), a dish that leans into richness and depth of flavour. The rice is first braised in a luxurious mixture of fresh crab roe, crab butter and milk, ensuring every grain is infused with the essence of the sea. It is then finished in a hot wok, creating a crisp, golden crust at the base reminiscent of traditional Guoba (锅巴). This adds a smoky aroma and a delightful crunch that contrasts beautifully with the creamy rice above. The dish is served with an additional crab roe sauce, generously packed with roe, crab meat and eggs, and topped with tobiko, spring onions and fried shallots. The interplay of textures — creamy, crunchy, and popping — makes this a satisfying finale. Do note that pre-ordering is advisable, especially during peak hours, as preparation takes at least 30 minutes.

Hey Kee HK Seafood continues to evolve while staying true to its strengths in wok-fired seafood. The new dishes demonstrate a willingness to innovate — particularly with the black truffle crab and premium ingredients like Glacier Brinjal — while maintaining the bold, familiar flavours diners expect. Coupled with the value-driven crab promotion, it’s a compelling reason to revisit, whether for a casual weekday indulgence or a hearty group meal. With a good balance of creativity and execution, Hey Kee proves that even classic seafood concepts can still surprise.

Note: This is an invited tasting.


Hey Kee HK Seafood
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk to the destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to the traffic junction at Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Casa Mori @ Dempsey Hill - Where Mod-Sin Meets Spanish Soul

Tucked within the verdant enclave of Dempsey Hill, Casa Mori presents itself as more than just another dining destination — it is a thoughtfully curated lifestyle concept that invites diners to slow down and savour the moment. Drawing from the Spanish word Casa (home) and the Japanese Mori (forest), the space beautifully embodies a harmony of warmth, nature, and understated elegance. Just minutes from the city centre, it offers a tranquil escape ideal for lingering brunches, relaxed afternoons, and intimate dinners.

At the heart of Casa Mori is a compelling culinary partnership between Chef Willin Low — widely regarded as the pioneer of Mod-Sin cuisine — and Chef José Alonso of Kulto. Their collaboration feels organic rather than forced, weaving together Singaporean and Spanish sensibilities with finesse. The result is a quietly inventive menu, where familiar flavours are reinterpreted with nuance and intention.

Iberico Secreto 4/5

The Iberico Secreto ($24 for 3pc) sets the tone for the menu’s cross-cultural dialogue. Succulent cuts of Iberico pork are grilled and glazed with an Indonesian-style satay sauce, delivering a smoky sweetness layered with nutty depth. The addition of a bright pineapple salsa cuts through the richness, lending acidity and freshness that keeps each bite balanced and moreish.

Kalipoquetas 4.2/5

Equally intriguing are the Kalipoquetas ($16 for 4 pcs) — a clever portmanteau of curry puffs and croquettes. Crisp on the outside and filled with a warmly spiced mixture of chicken, curry, and potato, each bite is rich and comforting. The accompanying curry aioli adds another layer of indulgence, making this a playful yet deeply satisfying reinterpretation of familiar snacks.

Garlic Huajiao Prawns 4.2/5

The Garlic Huajiao Prawns ($32) deliver bold flavours with finesse. Plump, tender prawns are bathed in a fragrant sauce infused with Szechuan peppercorns, offering a gentle mala numbing sensation that builds with each bite. The confit garlic adds sweetness and depth, while the accompanying bread is perfect for soaking up every last bit of that addictive sauce.

Squid Ink Fried Rice 4.2/5

The Squid Ink Fried Rice ($38) is a standout for both flavour and texture. The rice is deeply savoury and aromatic, each grain coated in umami-rich squid ink. Topped with crispy baby squid tempura, bursts of tobiko, and a luscious onsen egg, the dish comes together beautifully — crunchy, creamy, and briny elements harmonising in every mouthful.

Broccolini & Brussels Sprouts 3.5/5

For something lighter, the Broccolini & Brussels Sprouts ($24) impress with its balance of texture and flavour. Charred over the grill for a subtle smokiness, the greens retain a satisfying crunch. Tossed with chilli crisp, tahini, and a squeeze of lemon, the dish delivers nutty, spicy, and tangy notes in equal measure — a vegetable dish that holds its own confidently.

Black Cod 4.2/5

A more restrained yet elegant offering is the Black Cod ($38). Delicately cooked, the fish boasts a buttery, melt-in-the-mouth texture. It is paired with Chinese olive mustard leaf and Japanese takana, bringing together Teochew and Japanese influences. The interplay of subtle tanginess and umami creates a dish that feels light yet layered in complexity.

Spring Chicken 4.2/5

The Spring Chicken ($36), roasted in a Josper oven, delivers comforting familiarity done right. The meat is juicy and tender, with a gentle smokiness from the grill. Served alongside a Cantonese-inspired ginger and scallion relish, the dish is lifted with aromatic freshness that cuts through the richness of the chicken.

Black Sesame Cheesecake 3/5

The Black Sesame Cheesecake ($16) with coconut sorbet offers a bold flavour profile, though it may divide opinions. The cheesecake leans on the denser side, with an intense nuttiness from the black sesame taking centre stage. While the coconut sorbet provides a refreshing contrast, balancing the richness, the overall texture may feel slightly heavy for some.

Churros 4.5/5

In contrast, the Mochi Churros ($16) are a delightful finish to the meal. Crisp on the outside with a satisfyingly chewy centre, they bring a fun textural twist to the traditional Spanish churro. Served with both a rich chocolate sauce and a house-made kaya dip, the latter stands out — fragrant, creamy, and unmistakably local, it perfectly encapsulates Casa Mori’s East-meets-West philosophy.

Casa Mori succeeds in creating a dining experience that feels both thoughtful and inviting. Beyond the serene setting and polished space, it is the menu that truly resonates — a seamless conversation between cultures, guided by two chefs with distinct yet complementary perspectives. The dishes are not about bold theatrics, but rather quiet confidence — flavours that unfold gently, revealing layers of familiarity and surprise. For those seeking a dining experience that encourages you to slow down, reconnect, and savour each moment, Casa Mori offers a compelling reason to linger just a little longer.

Note: This is an invited tasting.


Casa Mori
Dempsey Hill
11 Dempsey Road
#01-17
Singapore 249673
Tel: +65 8993 6049
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Nearest MRT: Napier (TE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 1030pm
Sat: 11am - 1030pm
Sun & PH: 11am - 10pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to the 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 the destination. Journey time about 10 minutes.[Map]