SO DO FUN (蜀都丰) @ The Centrepoint - Celebrate Year of the Horse with an Authentic Bold Sichuan Feast

SO DO FUN (蜀都丰) is helmed by Master Chef Peng Zi Yu, recognised as the Sichuan cuisine mentor to international superstar and celebrity chef Nicholas Tse. It currently has three outlets in Singapore: Midtown House, Waterway Point, and The Centrepoint.

This Chinese New Year, it invites diners to celebrate with an authentic, bold Sichuan feast featuring new specials alongside its signature dishes. Highlights include the SO DO FUN Pencai, Prosperity Abalone Yu Sheng and more. Festive set menus for dine-in and selected takeaway options are also available, specially designed for groups of 2 up to 10 pax.

Additionally, diners can participate in their 100% sure-win Angbao Lucky Draw, with prizes including dish vouchers, cash rewards, and exclusive merchandise.

Prosperity Abalone Yu Sheng 3/5

Toss to a prosperous new year with the Prosperity Abalone Yu Sheng, priced at $29.80 for Small and $56.80 for Large. Their sauce leans towards the sweeter side.

Scallops Mapo Tofu 4.2/5

We’ve tried SO DO FUN’s Chengdu Mapo Tofu before, but enjoyed this new Scallops Mapo Tofu even more. It similarly uses firmer tofu and is served in a claypot, but with a subtle briny note from the scallops that lifts the overall flavour. We wish the scallops were slightly fresher and came in a bigger portion.

Boiled Fresh Fish in Spicy Broth 4.5/5

Our favourite at SO DO FUN continues to be the Boiled Fresh Fish in Spicy Broth ($29.80 for Small, $49.80 for Large), which is authentically bold, spicy and deeply flavourful. Tender fish slices come in a generous portion, mixed with beancurd skin, cucumber, bean sprouts and kelp, all cooked in an aromatic broth. If you prefer something lighter, consider the Sauerkraut or Fiery broths instead.

Chilled Spicy Chicken 3.8/5

The Chilled Spicy Chicken is one of the restaurant’s popular sides. It fared better than the last time we had it, with more tender chicken pieces, though we would still prefer it to be much less salty.

House Special Fried Rice 4/5

Dig into the House Special Fried Rice while it’s hot, and you’ll catch the fragrant hint of lard. It was thoroughly well-fried and paired nicely with both the Scallops Mapo Tofu and the Boiled Fresh Fish in Spicy Broth.

Available from now till 3 March 2026, SO DO FUN’s Prosperity Set Menu ranges from $118 for 2 pax up to $528 for 10 pax. For a more lavish option, the Abundance Set Menu starts at $168 for 2 pax and goes up to $818 for 10 pax. For enquiries and reservations, contact the restaurant at 6298 7572.

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.


SO DO FUN (蜀都丰)
The Centrepoint
#B1-17
176 Orchard Road
Singapore 238843
Tel: +65 6298 7572
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the building. Cross the road and turn right on Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]

MinSuiZen·Raku (明水然・樂) Sentosa @ Amara Sanctuary Singapore - Taiwan’s "Hardest-to-Book" Teppanyaki Champion Opens "Secret Outlet" in Singapore

Following the success of its Cecil Street debut, the global omakase brand MinSuiZen·Raku (明水然・樂) elevates the experience at its new Sentosa location. Tucked away from the city’s rush and framed by Sentosa’s easygoing charm, MinSuiZen·Raku’s newest outpost feels less like a restaurant opening and more like an invitation to escape. Here, teppanyaki is reimagined as a creative playground, one where Japanese technique meets international influences, one exquisitely crafted course at a time.

The ambience is both elegant and intimate. Guests enter through a tranquil pebbled garden before arriving at a cosy dining room where the meal unfolds at an unhurried pace. For lunch, the Elegant Course is priced at $148++ and features 12 dishes. Dinner offers two tiers: the Premium Course at $198++ with 12 dishes, and the more indulgent Royal Course at $258++ with 14 dishes, showcasing the restaurant’s creative take on teppanyaki.

Dashi with Lime 4.2/5

On this occasion, we sampled both the Elegant Course and the Premium Course, each beginning on a gentle, comforting note. A teapot of warm Dashi served with a side of lime was served to start, easing us into the meal.

Appetisers 4/5

The meal began with a selection of appetisers. For the Elegant Course, this took the form of a burdock root dish. Those on the Premium Course were treated to a beautifully presented trio featuring the same Burdock Root, Mozuku Seaweed, and a Tamagoyaki with fish paste, giving it a denser, more savoury bite than the usual egg roll.

Red Sea Bream 4.2/5

This was followed by a fish course: Flounder for the Elegant Course and Red Sea Bream for the Premium Course. It was served with a flavourful sauce and accented with kombu, bonito flakes and delicate edible flowers for a refined finish.

Hokkaido Scallop 4.2/5

Next came one of my favourite dishes of the evening: a plump Hokkaido Scallop crowned with ikura and crispy shiso leaves, resting on a bed of specially handcrafted edamame mousse. The dish was served with a sauce infused with bonito dashi and a bright wasabi-yuzu dressing. A unique presentation of scallops, and very delicious!

Chawanmushi 4.5/5

This was followed by piping hot Chawanmushi with seaweed, a dish that epitomised simplicity and comfort. Silky and delicate, the steamed egg custard was smooth on the palate.

Tiger Prawn 4.2/5

Lobster 4.2/5

More premium seafood followed, with Lobster for the Premium Course and a generously sized Tiger Prawn for the Elegant Course. Both were plump and juicy, the meat highlighted by an intriguing sauce made from the roe, which added richness and depth to the dish.

Mango Sorbet 4.5/5

A palate cleanser then arrived in the form of a glass of icy Mango Sorbet. Light, refreshing and gently sweet, it cut through the richness of the preceding courses and refreshed the palate for the main courses to come.

Mini Beef Burger 3.8/5

With a touch of theatrics and flair, the meats were grilled for the next two courses. One of MinSuiZen·Raku’s signature creations is the Mini Burger: Chicken for the Elegant Course and Beef for the Premium Course, each paired with a crisp cheese tuile. The chicken burger was nice, while the beef version could have benefited from a little more sauce for a juicier bite.

Pork 4.5/5

Kagoshima A5 Wagyu 4.5/5

The main courses followed, each highlighting premium ingredients and meticulous preparation. For the Elegant Course, we enjoyed a succulent Pork dish that was tender and well-seasoned. The Premium Course featured Kagoshima A5 Wagyu, an indulgent cut renowned for its rich marbling and melt-in-the-mouth texture. It was served with a velvety sweet potato sauce and accompanied by roasted sweet potato, tender zucchini, and crispy garlic chips. Finishing touches of sea salt flakes and kombu-infused sea salt enhanced the natural richness of the wagyu.

Stir-fried Vegetables

The main course was rounded off with a medley of Stir-fried Vegetables, tossed with crunchy sesame seeds and savoury bacon pieces, all finished with a fragrant drizzle of truffle sauce.

Crabmeat Fried Rice 4.2/5

To conclude, we enjoyed the Crabmeat Fried Rice, presented with a touch of showmanship as the chef shaped it into a heart before serving. Hearty and flavourful, although I was really full by this point.

Matcha/Black Sesame Ice Cream

Dessert

For dessert, we enjoyed Matcha and Sesame Ice Cream. If you’re celebrating a special occasion, please let the staff know, as they will bring an additional dessert cake to celebrate your special day!

Overall, MinSuiZen·Raku is a fun Japanese Teppanyaki Omakase experience, and the Sentosa stands out for its refinement and influence. The courses are thoughtfully prepared, with creative touches and a nice balance of flavours, and the cosy, relaxed setting makes it easy to unwind. A nice choice for a special occasion!

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


MinSuiZen·Raku (明水然・樂) Sentosa
Amara Sanctuary Singapore
14 Gunner Lane
Singapore 099566
Tel: +65 63223678
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 530pm - 10pm
Sat-Sun: 1115am - 330pm, 530pm - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit D. Walk to the pickup point for the Amara Sanctuary Shuttle Bus. Journey time is about 10 minutes. Do check the Amara Sanctuary Official Website for the shuttle bus schedule. [Map]

2) Alight at Harbourfront MRT station. Take Exit C & E. Walk to Vivocity Level 3 to take the Sentosa Express monorail station. Take the monorail to Imbiah Station. Walk toward Village Hotel; continue to the end of the Mess Hall building. Walk to Gunner Lane, continue walking on Gunner Lane to Amara Sanctuary. Walk to the destination. Journey time is about 15 minutes. [Map]

Din Tai Fung (鼎泰豐) @ Paragon - Toss to a Prosperous Lunar New Year to Usher in The Year of The Horse

Gather friends and family to toss to a prosperous Lunar New Year at Din Tai Fung with their festive range of Yu Sheng. We visited the Paragon outlet with the family for an early celebration.

Abundance Abalone Yu Sheng 4.2/5

Thoughtfully offered in three assortments, diners can choose from the Prosperity Smoked Salmon Yu Sheng, Abundance Abalone Yu Sheng and Vegetarian Prosperity Yu Sheng, catering to different preferences. Additional toppings, such as Fried Salmon Skin, are also available for extra indulgence.

The Abundance Abalone Yu Sheng won the hearts of my dining companions for how clean and refreshing it tasted, while studded with Fried Salmon Skin and Smoked Salmon Slices. We particularly appreciated the addition of fried yam strips, which provided a strong textural contrast. The plum dressing was mildly sweetened, just the way we like it.

Each Yu Sheng platter ordered includes a limited-edition Din Tai Fung red packet and an adorable mascot coin pouch. From 23 Jan to 3 Mar 2026, diners can enjoy:

● 10% off any 1 Yu Sheng or 15% off any 2 Yu Sheng (DBS/POSB Cardholders)

● An $8 Din Tai Fung e-voucher for your next visit, with the purchase of any Yu Sheng via the BreadTalk Group Rewards App

*Note: Promotions are available for dine-in and takeaway at all Din Tai Fung restaurants except Novena Square Mall, while stocks last.

Oriental Salad in Special Vinegar Dressing 4/5

After a prosperous toss, we moved on to Din Tai Fung’s classic, comforting dishes, starting with the Oriental Salad in Special Vinegar Dressing, which remains a crowd-favourite starter. Served chilled, it is refreshing with pleasant, tangy notes that awaken the palate.

Deep Fried Handmade Tofu with Lotus Roots & Mushrooms 4/5

It was our first time trying this Chef’s Special - the Deep Fried Handmade Tofu with Lotus Roots & Mushrooms, and we were pleasantly surprised. The tofu had a thin, crisp exterior while remaining soft inside, with added texture from the lotus roots and mushroom bits.

Crispy Golden Prawn Pancake 4/5

Fried to a beautiful golden-brown, the Crispy Golden Prawn Pancake is another side perfect for sharing. It’s thin yet filled with juicy prawn chunks.

Steamed Pork Xiao Long Bao 4/5

The Steamed Pork Xiao Long Bao is a staple you’ll spot on almost every table. Each dumpling comes with delicate skin encasing tender pork and a good amount of savoury broth. Beyond this signature flavour, there are other variations, including Steamed Crab Meat & Pork, Chicken, Shrimp & Pork, Truffle & Pork, Vegetarian, and more.

Fried Rice with Pork Chop & Eggs 4/5

Similarly iconic is the Fried Rice with Pork Chop & Eggs. We appreciate how consistent the quality is across outlets, delivering a fragrant, well-fried plate every time. Enjoy it plain or topped with shrimp, shredded pork, truffles, or a hearty pork chop.

Noodle with Vegetable & Pork Wantons in Peanut Sesame Sauce 4/5

For noodles, we opted for the Noodle with Vegetable & Pork Wantons in Peanut Sesame Sauce. The noodles were cooked perfectly with a bite and carried the fragrant, nutty sauce well. There’s a light kick of heat in this, but not too spicy. You can also order this with Shrimp & Pork Wantons.

Steamed Strawberry Mochi Xiao Long Bao 2/5

Joining the menu from 1 Feb 2026 is the Steamed Strawberry Mochi Xiao Long Bao. Served fresh off the steamer, it features a mochi exterior with a strawberry filling made from Korean strawberries. We would prefer the skin to be thinner and softer for a more balanced bite.

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.


Din Tai Fung (鼎泰豐)
Paragon Shopping Centre
#B1 - 03
290 Orchard Road
Singapore 238859
Tel: +65 6836 8336
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Sun-Mon: 11am - 9pm
Fri-Sat: 11am - 9.15pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time is about 12 minutes. [Map]

Man Fu Yuan @ Fraser House, a Luxury Collection Hotel - Ushers in The Year of The Horse with an Impressive Line-up of Seven Festive Set Menus

Man Fu Yuan at Fraser House by a Luxury Collection Hotel ushers in the Year of the Horse with an impressive line-up of seven thoughtfully curated festive set menus, starting from $168++ per person. Designed to cater to celebrations of all scales – from intimate family reunions to large corporate gatherings – the menus also include a refined vegetarian option, reflecting both inclusivity and finesse in their festive offerings.

Celestial Auspicious Yu Sheng 4/5

A definite showstopper of the season is the spectacular 88cm Celestial Auspicious Yu Sheng ($1,288++, serves up to 10), dramatically crowned with a 1.2m mythical horse in mid-leap, symbolising strength, vitality and boundless possibilities for the year ahead. Beyond its visual impact, the Yu Sheng impresses with its lavish selection of premium ingredients – abalone, rock lobster, ikura, crispy shredded dried Hokkaido scallop, salmon sashimi, crispy fish skin and auspicious condiments – tossed in a fragrant golden peach–passion fruit sauce and shallot oil. The combination delivers both textural contrast and a well-balanced sweet-tangy finish, making it a festive centrepiece worthy of the occasion.

Cantonese Lobster Soup, Crab Meat, Crab Roe, Premium Fish Maw 4.2/5

The luxurious bowl of Cantonese Lobster Soup is an umami-laden delight. Rich with crab meat, crab roe and premium fish maw, the broth carries deep crustacean sweetness, elevated further by the briny richness of the roe. The tender, gelatinous fish maw adds an indulgent textural contrast, making each spoonful comforting yet opulent.

Steamed Alaskan King Crab, Egg White, 15-Year Chinese Wine, Scallion 4.5/5

Another elegant seafood dish follows: Steamed Alaskan King Crab, served on a silky bed of egg white. Lightly perfumed with 15-year Chinese wine and finished with scallions, the dish highlights the crab's natural sweetness. The egg white, steamed with the crustacean, absorbs its essence beautifully, resulting in a refined, aromatic plate.

Salt-baked Chicken with Red Rice Wine, Dongjiang Style 4.2/5

The Salt-baked Chicken with Red Rice Wine is baked to tender perfection, retaining its succulence beneath a gently seasoned exterior. The addition of red rice wine enhances the aroma and adds a subtle fermented sweetness, lending depth and complexity to this comforting classic.

Steamed Silver Cod Fillet, Duo Garlic, 15-Year Preserved Radish, Superior Soya Sauce 4.2/5

A delicate showcase of technique, the Steamed Silver Cod Fillet highlights the fish's buttery richness and flaky texture. The pairing with duo garlic, aged preserved radish and superior soya sauce accentuates its natural sweetness, creating a clean yet deeply satisfying flavour profile.

Wuxi-style Braised Iberico Pork Belly, 18-Head South African Premium Dried Abalone 4.8/5

One of the standout dishes of the evening is the duo of Wuxi-style Braised Iberico Pork Belly and 18-head South African Premium Dried Abalone with broccoli. The pork belly, with its perfect ratio of fat to lean, is wobbly tender and melts in the mouth – indulgent yet not greasy. The abalone is equally impressive, cooked to tender perfection with a molten centre, a clear testament to the chef's mastery of this prized ingredient. This dish alone justifies the menu's premium nature.

Golden Fried Rice, Crispy Premium Spiky Sea Cucumber, Preserved Leek Sauce 4/5

As with all traditional Chinese banquets, the meal concludes with a comforting carbohydrate dish. The Golden Fried Rice is satisfying and well-executed, complemented by crispy premium spiky sea cucumber in preserved leek sauce. The sea cucumber offers a delightful firm, and bouncy texture, adding interest to this hearty finale.

Mandarin Kumquat Sorbet, Red Osmanthus Honey, Golden Bird's Nest 4.2/5

Wrapping up the meal is a light, refreshing dessert of Mandarin Kumquat Sorbet, paired with Red Osmanthus Honey and Golden Bird's Nest. Clean, aromatic and gently sweet, it provides a refreshing close to a rich and indulgent Lunar New Year feast.

Note: This is an invited tasting


Man Fu Yuan
Fraser House, a Luxury Collection Hotel
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]