Sodeng @ Amoy - Singapore’s First Korean BBQ with Grilled Duck

If you're a fan of Korean BBQ and looking for something beyond the usual beef and pork, Sodeng at Amoy Street is a must-visit. Brought to you by the same folks behind Um Yong Baek, Sodeng is not only dishing out premium cuts of meat but is also Singapore's first Korean BBQ restaurant to serve grilled duck.

While there are two Sodeng outlets in the Telok Ayer vicinity, I visited the one located along Amoy Street. This sleek and modern space offers a traditional Korean BBQ experience elevated by meticulous service and tableside grilling by the attentive staff.

Exclusive Butcher's Cut 4.5/5

We began our meal with the Exclusive Butcher's Cut (Seasonal Price), a premium beef selection featuring cuts with gorgeous marbling. Grilled to perfection by the staff, what stood out was how the team went above and beyond by demonstrating multiple ways to enjoy the beef—pairing it with peppercorn, grilled kimchi, or wrapping it with shiso leaves. These extra touches helped bring out different flavour profiles in the meat and enhanced the entire dining experience, setting Sodeng apart from many other K-BBQ spots.

Fresh Plain Duck 4.2/5

One of Sodeng's biggest draws is its grilled duck, a first for Korean BBQ in Singapore. The Fresh Plain Duck ($34/pax), made from young duck, is thinly sliced and boasts succulent, tender meat once grilled. The staff guided us through the grilling process and even suggested the best way to enjoy the duck with different condiments. It's a refreshing alternative to the usual meats offered at K-BBQ joints.

3072 Woo-Dae Galbi 4.8/5

The 3072 Woo-Dae Galbi ($45/pax) is the undisputed star of the dinner. This premium prime-grade beef rib is marinated for 72 hours in a special house-made sauce that includes a whopping 30 ingredients. Served whole on the bone and cut tableside before grilling, the beef is juicy, rich, and deeply flavourful, with each bite bursting with umami. For an extra indulgent twist, you can pair the grilled galbi with melted cheese – a sinful but delicious touch.

Frice Rice 4.5/5

Once you're done with the galbi, the staff can use the remaining beef fat and trimmings to cook up a glorious Fried Rice ($17 for 2 pax) on the grill. Cooked with kimchi, seaweed, vegetables, and cheese, the result is a plate of deeply flavourful, hearty fried rice that perfectly rounds off the meal.

Grilled Pork Collar 4.5/5

Not to be missed is the Charcoal Grilled Pork Collar ($27/pax), made from the finest pork neck, marinated in a special soy blend, and grilled over charcoal. The result is tender, juicy pork with a satisfying smoky flavour that lingers on the palate. It's a great alternative if you're not in the mood for beef or duck.

Spicy Toft Tofu Stew 4.2/5

Beyond BBQ, Sodeng also offers a solid range of a la carte dishes. The Spicy Tofu Stew ($17) is comforting and robust, with silky soft tofu in a spicy broth made from house seasoning. It's well-balanced, rich, and flavourful – exactly what you'd expect from a great Soondubu Jjigae.

Spicy Kimchi Cold Noodles 3/5

We also tried the Spicy Kimchi Cold Noodles ($17) to balance the grilled meats. The noodles were chewy and bouncy, tossed in a tangy and spicy kimchi sauce. While the flavour profile was on point, the broth wasn't cold enough, and the portion was slightly too dry with minimal broth.

Sodeng isn't your typical Korean BBQ joint. From exclusive cuts and thoughtful service to being the first in Singapore to offer grilled duck, it brings a unique and elevated K-BBQ experience that's both traditional and modern. Whether you're a Korean BBQ regular or a curious foodie looking to try something new, Sodeng's impressive selection and execution make it worth the visit. Don't skip the 3072 Woo-Dae Galbi, and be sure to save space for that fried rice at the end!


Sodeng
88 Amoy Street
Singapore 069907
Tel: +65 96158785
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 5pm - 1030pm
Sat: 1130am - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - Savour Newly Curated Six-Course Roast Irish Peking Duck Set Till End April 2025

Wan Hao Chinese Restaurant’s Roast Irish Peking Duck has long been a diner favourite for its tender meat and crisp, golden skin. This time, the restaurant presents a limited-time Roast Irish Peking Duck Set, available until 30 April 2025.

The six-course set menu requires a minimum of four diners and costs $128.80++ per person ($118.80++ for in-house guests and Marriott Bonvoy members). While we sampled a portion for two, a full set for four includes half an Irish duck.

Imperial Roast Irish Peking Duck with Chinese Crêpe 4.5/5

The meal begins with the Imperial Roast Irish Peking Duck with Chinese Crêpe, a classic pairing of thin crêpe, duck skin, julienned cucumber, and scallions. This was executed perfectly. We especially loved how the duck skin had a good thickness to it, yet remained so crisp.

Fortune Eight Treasures Broth 4/5

Next, the Fortune Eight Treasures Broth, a Szechuan-style hot and sour soup, surprised us with its gentle heat. Ingredients like fish maw, sea cucumber, and duck meat added texture, though we wished the duck flavour stood out more.

Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce 4.2/5

The Baked Grouper Fillet with Cured Duck Meat and Black Bean Sauce arrived in a stone pot, keeping it piping hot. The thick, tender fillets were infused with savoury black bean sauce and bits of cured duck meat, enhanced by fragrant leeks.

Stewed Scampi Prawn with Spicy Light Soy Sauce 4.2/5

The Stewed Scampi Prawn with Spicy Light Soy Sauce was next. The meaty and chunky prawn had a delightful crunch, coated in a mildly spicy, sweet glaze.

Braised African 5-Head Abalone with Irish Duck Meat in Wok-Fried Japanese Pearl Rice 4/5

The final savoury dish was the Braised African 5-Head Abalone with Irish Duck Meat, Diced Vegetables, and Crispy Conpoy in Wok-Fried Japanese Pearl Rice. The rice had a beautiful hint of wok hei aroma and was well-textured, though I personally preferred it on its own without the abalone sauce.

Double-Boiled Bird's Nest with Coconut Milk and Egg 4.2/5

Dessert was the Double-Boiled Bird's Nest with Coconut Milk and Egg. It featured a smooth, custard-like base reminiscent of a coconut egg tart filling. It was a soothing finish to the meal and was lightly sweet and generously topped with bird's nest.

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.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NE, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

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

Ang Leong Huat Collaborates with Zi Yean Restaurant in Celebration of its 100th Anniversary

2025 marks the 100th year of legacy for Ang Leong Huat, a family-owned, Singapore-born Chinese wine importer and distributor specializing in high-quality Chinese liquors. Now into its fourth generation, Ang Leong Huat celebrates this remarkable milestone with exciting dining events, including a collaboration with heritage Zi Yean Restaurant from 27 February to 16 March 2025 and a masterclass-cum-wine pairing dinner on 13 March 2025, hosted at Yan's Dining Fine Shanghai Cuisine.

At Zi Yean Restaurant, a heritage restaurant located at Lengkok Bahru, a time-limited à la carte menu highlights the unique role of one of Ang Leong Huat's key products — Plum Blossom Hua Tiao Chiew. Curated by Chef Fok Wong Tin, the chef-owner of Zi Yean, this menu expertly incorporates the wine's distinctive flavours across a range of dishes.

Sautéed Prawns with Asparagus 4/5

We began with Sautéed Prawns with Asparagus ($12 per person). The plump prawns had a satisfying bite and were paired with crunchy asparagus. A dash of Plum Blossom Hua Tiao Chiew added at the end of the cooking process provided a subtle lift of aroma and flavour. Lightly seasoned and sautéed, the dish allowed the natural freshness of the ingredients to shine.

Hot Stone Fish Maw Superior Broth 4.5/5

Next came the Hot Stone Fish Maw Superior Broth ($25 per person), served in a heated stone bowl. The broth was intensely flavourful, enriched with generous fish maw slices and dried scallops. The slight waft of Hua Tiao Chiew elevated the dish, adding a fragrant depth.

Oven-Baked Grouper Fillet 2/5

The Oven-Baked Grouper Fillet ($15 per person) followed, featuring tender fish baked with mushrooms and greens. A splash of Plum Blossom Hua Tiao Chiew at the end enhanced the natural sweetness. Unfortunately, the underside of the fish was slightly burned, resulting in a mild bitterness.

Lettuce-Wrapped Braised Dried Oyster 3.5/5

The Lettuce-Wrapped Braised Dried Oyster ($8 per piece) delivered umami-packed goodness, with the Hua Tiao Chiew boosting the perfectly braised oyster's savoury notes.

Crispy Fried Rice with Diced Abalone 4/5

Giving tradition a twist, the Crispy Fried Rice with Diced Abalone ($15 per person) offered a delightful contrast of textures. The rice, first fried to a crisp and then simmered with Plum Blossom Hua Tiao Chiew and tender diced abalone, resulted in a dish that was both chewy and moreish with each bite.

Hua Tiao Pork Ribs 3.5/5

The Hua Tiao Pork Ribs ($7 per person) was a crowd-pleaser. They were comfortingly sweet and savoury, and the addition of Hua Tiao Chiew rounded off the flavours, providing an aromatic finish.

Traditional Style Glutinous Rice Ball 3.8/5

Rounding off the meal was a classic Chinese dessert - Traditional Style Glutinous Rice Ball ($8 per pax). Each glutinous rice ball enveloped a cube of pian tang 片糖 and was served in a warm ginger soup made with Wentong Ginger. Guests may choose to add the Plum Blossom Hua Tiao Chiew to their desired amount. I love the kick of heat from the ginger, as well as the rustic flavours of the rice ball. Adding the wine made the dessert even more delectable and comforting.

I was also privileged to taste two distinct 'Huang Jiu' varieties. The Li Chun Hua Tiao Chiew is a mellower version, an eight-year vintage Shaoxing wine brewed in the renowned Shaoxing region of Zhejiang. After its fermentation, key ingredients such as wolfberries and longan pulps are added to the wine and infused for a period of time. Served chilled, it was pleasing with a subtle herbal sweetness, perfect as a dessert wine. The Calabash Hua Tiao Chiew is made with high-quality ingredients such as Jianhu water, glutinous rice and wheat. Aged for eight years, it had a deeper herbal note, which I also enjoyed very much. Best served at room temperature or warmed with sour plum, lemon or rock sugar.

In celebration of this centennial milestone, Ang Leong Huat also introduces a limited-edition bottle neck tag for its house brand, Plum Blossom Hua Tiao Chiew. Two ice cream flavours were also made in collaboration with High Bar Society — "Lady in Red," a hazelnut-based ice cream infused with the Nu Er Hong, and "Coco's Flush," a coconut and gula melaka-based ice cream infused with the Calabash Hua Tiao Chiew.

For more details on their upcoming collaborations, visit the website HERE.

Photos and words 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. Note: This is an invited tasting.


Ang Leong Huat
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Zi Yean Restaurant
56 Lengkok Bahru
#01-443
Singapore 150056
Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 8am - 930pm

Direction:
1) Alight at Redhill MRT station. Take Exit A. Cross the road and turn right. Walk down Tiong Bahru Road to Lengkok Bahru. Turn left onto Lengkok Bahru. Walk to destination. Journey time about 5 minutes. [Map]

Chen's Kitchen @ Paragon - Bold Chuka Ryori Flavours with Michelin-Quality Comfort Food

Famed Michelin Chef Kentaro of Shisen Hanten debuts a comfort dining concept, Chen's Kitchen, at Paragon Shopping Centre. The new casual family dining concept brings bold Chuka Ryori flavours and his renowned Mapo Tofu to the heart of Singapore. The new concept offers comfort Chinese food with finesse, blending Japanese techniques with rich Szechuan flavours and promising sustainable pricing.

Chen's Pork Shumai 4/5

Chef Kentaro's Szechwan-inspired Pork Shumai ($9.90) The siew mai features juicy, seasoned pork enriched with the umami depth of conpoy. Topped with a touch of mala daikon, it offers a delicate kick that elevates this classic dish. While I enjoyed the version here, my dining companions preferred a firmer texture.

XXL Szechwan La Zi Ji 4.5/5

A store-exclusive dish is the XXL Szechwan La Zi Ji ($17.90), an elevated take on Szechwan Popcorn Chicken with crispy karaage, soy puffs, garlic chips, cashews, aromatic spices, and dried chillies for bold flavour and irresistible crunch. Unlike the traditional La Zi Ji, the size of the chicken is like a chicken nugget, giving it a more substantial bite. The soy puffs give the dish an extra textural contrast.

Poached Fish Fillet in Golden Broth 4.2/5

Another store-exclusive dish on the menu is the Poached Fish Fillet in Golden Broth ($24.90). Chunky, moist, and fork-tender fish fillets are boiled in a golden broth made of Japanese pumpkin, with mushrooms, asparagus, and sansho pepper for a hint of heat or spiciness.

Mapo Tofu (Red) 4.8/5

The star at Chen's Kitchen has to be their Mapo Tofu. Chen's Kitchen offers the classic version and three other innovative variations. We had the Classic Mapo Tofu Red Version ($16.90/$26.90), which comprises soft silky tofu cooked with fermented broad bean paste (Dou Ban Jiang) sourced from the Pixian District in Chengdu, Szechwan pepper-flavoured fermented chilli bean paste, and savoury minced meat.

Szechwan French Beans & Mushroom 4.5/5

For our vegetable dish, we opted for the Szechwan French Beans & Mushroom ($13.90). They are wok-fried in Szechwan spices with minced pork. The dish is well executed, with the greens retaining a delightful crunch and a spice aroma.

Szechwan Spiced Chahan with Sakura Shrimp 4.2/5

Next, we had the Szechwan Spiced Chahan with Sakura Shrimp ($13.90). This is Szechwan-spiced fried rice with sakura shrimp, egg, and garlic. It is a flavoured packed fried rice, with the various aromatics accentuating the enjoyment of the fragrant rice.

Caramelised Mala Pecan Ice Cream 4.2/5

In my wildest imagination, I cannot imagine that this combination actually works. The Caramelised Mala Pecan Ice Cream ($4.80) turns out to be deliciously good. The hint of mala kick with the vanilla ice cream works harmoniously, rounding out the enjoyment with the nuttiness of the Pecan.

Double Boiled Pear 4.5/5

I like the Double-Boiled Pear ($6.90) dessert, which is very fitting for spicy and bold cuisine. This light and refreshing dessert can help ease and wash down the richness and also cool down the tongue for those who can't ready take spicy food.

Chen's Kitchen at Paragon brings Chef Kentaro's signature bold Chuka Ryori flavours into a more casual, accessible dining setting without compromising on quality. From their famous Mapo Tofu to innovative XXL Szechwan La Zi Ji, every dish is thoughtfully crafted with Japanese precision and rich Szechwan influences. The restaurant's affordable pricing and well-executed flavours make it a fantastic option for both quick meals and family gatherings. Whether you're a fan of spicy, umami-packed flavours or comforting, home-style dishes, Chen's Kitchen is well worth a visit.

Note: This is an invited tasting.


Chen's Kitchen
Paragon Shopping Centre
200 Orchard Road
#B1-43
Singapore 238859
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Nearest MRT: Somerset (NS Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 930pm

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 destination. Journey time 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 about 12 minutes. [Map]

The Peninsula Excelsior Singapore, A Wyndham Hotel - Bringing Joy and Prosperity with a Curated Festive Menus

For this Chinese New Year, The Peninsula Excelsior Singapore, a Wyndham Hotel, has curated festive lunch and dinner menu sets available from 8 January to 12 February 2025. The selection features signature dishes crafted to bring joy and prosperity to your table.

"Everlasting Prosperity" Yu Sheng 4/5

We began with the "Everlasting Prosperity" Yu Sheng with Smoked Salmon and Crispy Fish Skin, a refreshing dish enhanced by subtle kaffir lime leaves and a delightful crunch from the crispy fish skin.

Fish Maw Soup 4/5

The next course, Fish Maw Soup with Crab Meat and Conpoy was flavorful and well-balanced, boasting just the right consistency.

Steamed Ginseng Chicken 5/5

One of the standout dishes was the Steamed Ginseng Chicken. The chicken was incredibly tender, and the nourishing ginseng broth was both comforting and aromatic.

Baked Prawns with Buttermilk & Pumpkin Purée 4/5

The Baked Prawns with Buttermilk & Pumpkin Purée are allured by their vibrant colours and garlicky aroma. While the prawns were slightly overcooked, the creamy and tangy buttermilk-pumpkin sauce elevated their texture, making them finger-licking good.

Steamed Marble Goby with Superior Soya Sauce 4.5/5

Braised Abalone with Chinese Mushroom & Broccoli 4/5

Two classic dishes followed: Steamed Marble Goby with Superior Soya Sauce and Braised Abalone with Chinese Mushrooms and Broccoli. The fish had a pleasingly firm texture, its natural sweetness beautifully complemented by the savoury soya sauce. The abalone dish was also well-executed, providing a rich and elegant touch.

Fried Fragrant Rice Wrapped in Lotus Leaf 5/5

My favourite was the Fried Fragrant Rice Wrapped in Lotus Leaf — arguably the most memorable lotus leaf rice I've had. The umami-packed sausages appeared to have their casing removed, making them easy to chew and mix seamlessly with the rice. Each bite delivered a symphony of savoury, smoky, and umami flavours.

Chilled Mango Cream 4/5

Dessert was a refreshing Chilled Mango Cream with Aloe Vera, Strawberry, and Pearl Sago. Its sweet and tangy profile rounded off the meal perfectly.

Prosperity Menus (Available from 8th January to 12th February 2025):
From $688++ per table (For 6 persons) to S$1,188++ per table (For 10 persons)
Reunion Dinner Menu (Available only on 28th January 2025) only three signature sets from the Prosperity Menu will be available to celebrate the traditional Reunion Dinner.
Reservations are open from 6th January to 12th February 2025. Please contact 6416 1231

Photos and words 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. Note: This is an invited tasting.


The Peninsula Excelsior Singapore, A Wyndham Hotel
Peninsula Shopping Complex Singapore
5 Coleman Street
Singapore 179805
Tel: 6337 2200
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Nearest MRT: City Hall (EW Line)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to traffic junction of North Bridge Road and Coleman Street. Cross the road and turn right onto Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]