Kai Duck @ Takashimaya - Spring into Prosperity with an Elevated 2026 Festive Menu that Celebrates Both Tradition and Indulgence.

Kai Duck at Takashimaya welcomes the Year of the Horse with a thoughtfully curated collection of dine-in set menus and takeaway offerings that celebrate both tradition and indulgence.

Prosperity South African Yu Sheng 4.5/5

The Harmony Set (S$568++ for four diners) begins with a Prosperity South African Yu Sheng tossed in olive oil for a lighter, cleaner finish, allowing the freshness of the ingredients to shine without weighing down the palate.

Double-boiled Shark’s Fin Soup 4.5/5

This was followed by a luxurious classic, the Double-boiled Shark’s Fin Soup with Chicken. The collagen-rich broth was rich-bodied and gelatinous, delivering a sense of indulgence in every spoonful.

Roasted Duck with Black Truffle Sauce 4.8/5

Next came the restaurant’s signature Roasted Duck with Black Truffle Sauce. The Irish duck was succulent, with beautifully crisped skin, while the black truffle sauce was well put together, lending just a subtle earthy lift to the dish.

Steamed Sliced Garoupa Fish 4/5

The set also includes Steamed Sliced Garoupa Fish with Celery and Black Fungus in Superior Soya Sauce. The fish was firm yet moist, its mild sweetness enhanced by the savoury umami notes of the soya sauce.

Wok-fried Hot Pot Panda Rice 4/5

One of the highlights of this year’s set menu is the Wok-fried Hot Pot Panda Rice with Bacon and Bolete Mushroom. Specially imported from Sichuan, China, Panda Rice is prized for its higher nutritional value and lower glycaemic index. The grains were slightly translucent with a gentle bounce, pleasantly non-starchy, and every bite was fragrant with wok hei and intensely moreish.

Supreme Fortune Pot 5/5

Supreme Fortune Pot is part of Kai Duck’s takeaway Millionaire Chinese New Year Set (minimum one day advance booking required; self-collection only). Each set comes with one Big Sweep Ticket*. The opulent pen cai features 15 premium ingredients, including South African abalone, sea cucumber, golden oyster mushrooms, fish maw, fatt choy, braised pork belly, and Kai Duck’s signature roasted duck. A standout for me was the inclusion of chunky radish and yam, which were wonderfully soft and thoroughly infused with the rich, savoury gravy.

*Big Sweep tickets are issued and administered by Singapore Pools, an independent third party. Kai Duck is not affiliated and is not responsible for prize claims or redemption.

BBQ Pork 4.5/5

The takeaway set also includes a platter of BBQ Pork. Marinated for over 12 hours and roasted for more than 40 minutes, the pork was unctuous and juicy, finished with a mouthwatering caramelised char.

Pan-fried Handmade Glutinous Rice Cake 4/5

Dessert rounded off the meal with a duo of sweets. A lightly tart and refreshing Chilled Mango Sago with Pomelo, alongside Pan-fried Handmade Glutinous Rice Cake, provides a comforting and homely end to the festive feast.

Early Bird discount for Take Away Set
15% off for orders from 1 Januaryto 8 February 2026
10% off for orders from 9 to 15 February 2026.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Kai Duck
Takashimaya
391 Orchard Road
#05-10/11
Singapore 238872
Tel: +65 62355419
Facebook
Instagram
Website
Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 545pm - 10pm
Fri: 1130am - 5pm, 545pm - 10pm
Sat-Sun: 11am - 5pm, 545pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in Prosperity and Luck in the Year of the Snake

Celebrate the Lunar New Year in style at 藝 Yì by Jereme Leung, where tradition meets luxury. Choose from various carefully curated menus with signature dishes that symbolise prosperity, good fortune, and happiness. With its elegant atmosphere and impeccable service, Yì by Jereme Leung is the perfect place to gather with loved ones and usher in the Lunar New Year with a banquet of unforgettable flavours.

We were treated to the Opulence Set Menu ($258++ per person, minimum of 2 persons), a sumptuous array of festive delicacies inspired by the rich culinary traditions of various regions across China. The menu showcases an array of premium seafood, including abalone, succulent lobster, fresh fish, and more, each prepared with the utmost care to highlight their natural flavours. Each dish is beautifully presented in a communal style and then portioned into individual servings for each guest to enjoy.

Yu Sheng 3.8/5

No Lunar New Year celebration is complete without the time-honoured tradition of Lo Hei, and this year’s creation is the Prosperity Yu Sheng with Abalone, Spanish Iberico Ham, Honey Melon Slices, and Chef Jereme’s Signature Yunnan Rose Dressing. The delicate abalone is complemented by Spanish Iberico ham, while the sweet, crisp honey melon slices provide a refreshing contrast to the dish. The signature Yunnan rose dressing adds a fragrant, floral touch to bring all the flavours together. With its vibrant, festive presentation, this Prosperity Yu Sheng offers a wonderful start to the celebrations.

Sea Cucumber, Poached Squid, Roasted Duck 3.5/5

The next dish is a beautifully presented trio of appetisers. The Sea Cucumber with Shrimp Oil and Garlic has a subtle brininess enhanced by shrimp oil and garlic. The Poached Squid is quite tender, complemented by a fragrant ginger and scallion sauce, together with black moss and enoki mushrooms. Finally, the Roasted Duck with Tangerine Peel is smoky and savoury, although the citrus was quite subtle.

Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup with Abalone 4.8/5

The Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup is a nourishing bowl of comfort, served with its own warmer. The broth, the result of hours of careful simmering, is infused with the natural sweetness of wild red mushrooms and the umami of dried scallops. Fish maw, renowned for its health and wellness benefits, adds a silky bite to the soup. Each spoonful offers a satisfying and rejuvenating experience.

Braised Pork Knuckle & Sun-dried Oyster with “Fa Choy” Black Moss 4.2/5

The dish of Braised Pork Knuckle & Sun-Dried Oyster with Fa Choy (black moss) is both great tasting and has auspicious connotations. Slow-braised to perfection, the pork knuckle has a rich, melt-in-the-mouth texture and a tasty savoury sauce. Sun-dried oysters are known for their briny sweetness and prized as a symbol of good fortune, while the "fa choy" (black moss) brings an earthy, slightly sweet flavour.

Steamed Spotted Garoupa 4.8/5

The Steamed Spotted Garoupa with Chicken Essence, Luffa Melon, Cured Meat, and Shao Xing Wine is cooked to bring out the delicate flavours of the fish and showcase just how fresh it is. The flesh is firm and flaky, and the addition of chicken essence and Shao Xing wine enhances the taste and aroma of the dish beautifully. This was my favourite dish of the evening!

Steamed Green Asian Lobster with Yellow Pepper Sauce 4.5/5

The Steamed Green Asian Lobster with Yellow Pepper Sauce was truly impressive, featuring half of a generously sized lobster. The lobster itself was wonderfully sweet and tender, perfectly complemented by the vibrant yellow pepper sauce. The sauce added a bold, piquant kick, balancing the rich, savoury flavours of the lobster with a good amount of spice, resulting in a deliciously memorable dish.

Hong Kong-style Macaroni filled with Cuttlefish Paste 4.2/5

As we all know, the final main dish of a Chinese banquet typically features a staple to end the meal on a satisfying note, such as rice or noodle. However, the Chef took a creative twist with this course, serving up Hong Kong-style Macaroni filled with cuttlefish paste, minced meat, black moss, cheese, and fresh basil. This dish is a playful deviation from the traditional, blending familiar Chinese ingredients with a Western-inspired touch. The macaroni is presented almost like little toadstools, which adds a whimsical presentation to the dish. Whilst this dish strays from the usual Chinese banquet offerings, I found it quite enjoyable.

Double-boiled Superior Bird’s Nest with Almond Cream & Egg White 4.5/5

We all agreed that this Double-boiled Superior Bird’s Nest with Almond Cream & Egg White dessert was fantastic. The fresh almond cream was exceptionally fragrant and velvety smooth, offering a delicate, nutty sweetness that went so well with the silky texture of the bird’s nest. The egg white added a light, airy quality to the dish, creating a gentle contrast to the richness of the cream.

Steamed Red Date “Nian Gao” and Homemade “Yuan Bao” Water Chestnut Cake 3.5/5

The Steamed Red Date "Nian Gao" and Homemade "Yuan Bao" Water Chestnut Cake with Nostoc Pearl is a delightful combination of tradition and symbolism. The "Nian Gao," a classic sticky rice cake, is infused with the natural sweetness of red dates, offering a rich and comforting flavour. The water chestnut cake, shaped like a gold ingot to symbolise prosperity and good fortune, is light and subtly sweet. The addition of Nostoc pearls provides a slightly crunchy texture. Best enjoyed with a pot of Chinese tea for a soothing conclusion to this rich and celebratory meal.

In conclusion, dining at 藝 Yì by Jereme Leung provides a wonderful experience to celebrate the Lunar New Year. Each course highlights the restaurant's dedication to culinary excellence and artistry. In addition to the set menus, 藝 Yì by Jereme Leung also offers a Lunar New Year 2025 à la carte menu, allowing diners the flexibility to choose their preferred dishes and create a personalised dining experience tailored to their tastes.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Instagram
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Shang Palace @ Shangri-La Singapore - The Epicure Shangri-La at Shang Palace 6-Course Menu

Shang Palace at Shangri-La Singapore is joining the global campaign "Find Your Shangri-La" with their special 6-course menu, "The Epicure Shangri-La at Shang Palace". Priced at $188++ per person, this exclusive menu is available until 13 August 2023, promising a memorable dining experience.

Suckling Pig, Chilled Abalone, Sauteed Sliced Sea Conch, Baked Kagoshima Wagyu Beef Pastry

We were presented with a quartet of appetizers to kick off the meal. The beautifully plated dishes showcased a variety of cooking methods, including the succulent Suckling Pig topped with Black Caviar, the refreshing Chilled Abalone, the flavourful Sauteed Sliced Sea Conch, and the indulgent Baked Kagoshima Wagyu Beef Pastry. Each appetizer was a delightful combination of textures and flavours, offering a glimpse into the culinary craftsmanship of Shang Palace.

Double-boiled Chicken Soup with Fish Maw, Wolfberry and Chinese Yam

The Double-boiled Chicken Soup with Fish Maw, Wolfberry, and Chinese Yam followed. It is a comforting bowl of broth that has been simmered for hours. Packed with depth and richness, the soup was a testament to the skilful art of double-boiling, resulting in a clear yet flavorful concoction that warmed both the heart and soul.

Poached Spotted Garoupa Fillet with Crispy Bean Crumb and Black Truffle Slices

Next, we were presented with the Poached Spotted Garoupa Fillet with Crispy Bean Crumb and Black Truffle Slices. The fish was perfectly steamed, resulting in a tender and flaky texture. Topped with crispy bean crumbs, shaved black truffle, and spring onion, each bite offered a harmonious blend of flavours and textures that left us wanting more.

Braised Spanish Kurobuta Pork Belly with Plum Sauce accompanied with Japanese Plum Wine

The Braised Spanish Kurobuta Pork Belly with Plum Sauce, accompanied by a glass of Japanese Plum Wine, was a true highlight. The Kurobuta pork belly, known for its tenderness and juiciness, was perfectly braised in a savoury plum sauce. The rich flavours of the pork were beautifully complemented by the tangy sweetness of the plum wine, creating a memorable combination that delighted the taste buds.

Stewed Red Leg Prawn with Lemongrass and Garlic served in Claypot

The Stewed Red Leg Prawn with Lemongrass and Garlic served in a Claypot was a true delight for seafood lovers. The prawns were expertly cooked, with a firm and succulent texture. The fragrant lemongrass and garlic sauce added a burst of flavour, while the claypot presentation ensured that the dish stayed piping hot throughout the meal.

Chilled Mango Cream Pudding, Baked Peanut Pastry, Chilled Osmanthus Wolfberry Jelly

To conclude the exquisite 6-course experience, we savoured a trio of desserts. The Chilled Mango Cream Pudding with Pomelo, Baked Peanut Pastry, and Chilled Osmanthus Wolfberry Jelly offered a sweet and refreshing finale. The highlight was undoubtedly the baked peanut pastry, which left a lasting impression and had us eagerly anticipating its potential appearance during the upcoming Chinese New Year festivities.

Overall, "The Epicure Shangri-La at Shang Palace" 6-course menu at Shang Palace was a testament to the culinary expertise and attention to detail that has made this establishment a true gem in the Singapore dining scene. From the impeccable flavours to the elegant presentation, each dish showcased the artistry and dedication of the talented team at Shang Palace. This dining experience is not to be missed for those seeking a gastronomic journey embodying Shangri-La's essence.

Note: This is an invited tasting.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
Facebook
Website
Nearest MRT: Orchard Road (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1000pm
Sat, Sun & PH: 11am - 3pm, 6pm - 1000pm

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - Celebrate Chef Leung Wing Cheung’s 12 Years At The Helm With 12 Of His Signature Dishes

Si Chuan Dou Hua first found itself in our local F&B scene in 1996, with its founding outlet on Beach Road. Fast forwarding to today, the restaurant has two other spaces in the iconic UOB Plaza and PARKROYAL on Kitchener Road.

This year marks the 12th anniversary of Guangdong-born Executive Cantonese Chef Leung Wing Cheung's 12th year helming the restaurant at PARKROYAL on Kitchener Road. Chef Leung has an impressive 40 over years of experience cooking Cantonese cuisine.

To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年: 梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes, all of which are rare Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.

From now till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu. Each dish is priced at $33.

Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style 4.2/5

We first had the Wok-Fried Squid Stuffed with Prawn Paste (避风塘百花酿吊片), featuring Chef Leung's take on "har gao" in the shape of a squid. The Hong Kong sun-dried squid pieces are stuffed with prawn paste, fried, and paired with an addictive base of crunchy rice crackers, shrimp and garlic.

Stewed Seafood with Assorted Vegetables and Crystal Vermicelli Served in Casserole 4/5

Introducing the Stewed Seafood with Assorted Vegetables (海味粉丝什菜煲) on the menu was meant to recreate regal one-pot-stews often made during festive seasons. Flavours here are more delicate while carrying a depth of sweetness from slow-cooking dried shrimps and squid. What we appreciated was the clean stock that contains no artificial flavourings. Main toppings include fish beancurd, broccoli and crystal vermicelli.

Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock 4.5/5

One of our favourites for the night was the Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock (鱼汤胜瓜浸龙趸球). The cloudy broth was brimming with natural sweetness and creaminess from hours of simmering fish bones and meat. I particularly enjoyed the addition of black fungus and, my favourite luffa, for the refreshing crisp. My only gripe was that I preferred a cleaner texture on the giant garoupa fillets instead of the slightly floury mouthfeel.

Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe 4.2/5

The Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe (虾子海参焖火鸭煲) was served sizzling hot in a claypot. The mix of tender slow-cooked duck, sea cucumber, shrimp roe and tofu skin rolls were covered in a sweet seafood-based gravy.

Boiled Sliced Venison with Spicy Chilli Sauce 4.5/5

Most of my dining companions and I have not had many venison dishes before, but we thoroughly enjoyed the Boiled Sliced Venison with Spicy Chilli Sauce (沸腾爽滑鲜鹿肉). Using the same Si Chuan recipe from Chef Leung's childhood, it features tender and lean venison slices that were first boiled before adding to the numbing spicy chilli sauce. Digging into it past the peppercorns, minced garlic and dried chillies, you will also see strips of celtuce, leek and beansprouts which provide a complementary crunch.

Steamed Kampong Chicken with Fragrant Scallion Oil 4/5

Using a fragrant house-made scallion oil, the Steamed Kampong Chicken (葱油走地鸡) has tender meat and silky skin.

Poached Tianjin Cabbage Topped with Dried Shrimp and Conpoy in Superior Stock 3.5/5

Next was the Poached Tianjin Cabbage (虾亁瑶柱扒津白), which had dried shrimp and conpoy toppings. While we enjoyed the depth of the clear superior stock, we wished for more, especially the portion, considering its price tag.

Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce 4/5

Another classic dish is the Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce (极品酱鱼腐煎豆包). The rich and slightly spicy XO sauce with dried scallop bits scattered on top would go great with a bowl of white rice. Each piece of pillowy soft tofu is stuffed with minced fish paste.

Sauteed Egg with Kurobuta Honey Pork 3.8/5

The Sauteed Egg with Kurobuta Honey Pork (黑豚叉烧炒滑蛋) was much smaller than we expected but was creamy and buttery. The slices of Kurobuta pork were tender and lent a sweetness.

Sauteed Minced Fish with Celery, Honey Peas, Celtuce and Bell Pepper 4/5

We learnt that this dish of Sauteed Minced Fish (生煎鱼崧炒荷芹) is one typically eaten during New Year in the past but is less commonly found around now due to its laborious cooking process. First, the minced fish paste is fried and thinly sliced before being sauteed with sweet celery, honey peas, celtuce and bell pepper.

Pan-Fried Minced Pork with Salted Fish 3.8/5

Finally, the Pan-Fried Minced Pork with Salted Fish (马友咸鱼生煎肉饼) features lean pork laced with bits of salted fish. While we enjoyed the texture of the patties, we found these too salty for our liking.

My dining companions and I don’t take beef, but the last of the 12 dishes is the Wok-Fried Rice Noodles with Sliced Wagyu Beef and Bitter Gourd 和牛凉瓜炒河粉.

Alongside the Buy-3-Free-1 / Buy-6-Free-2 promotion, diners can enjoy 30% off one of Si Chuan Dou Hua's signature dishes. The selection includes Signature Roast Duck with Truffle Sauce (Half $68, Whole $128), Double-boiled Soup of the Day ($30), Signature Bean Curd Medley ($28) and Signature Claypot Rice with Waxed Meat ($36).

Reservations are recommended and can be made via https://www.tablecheck.com/en/parkroyal-kitchener-road-si-chuan-dou-hua/reserve/landing.

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road
181 Kitchener Rd, Level 3
Singapore 208533
Tel: +65 31385359
Facebook
Instagram
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Weekday Lunch: 1130am to 3pm
Weekend and PH Lunch: 1130am to 115pm, 130pm to 3pm
Daily Dinner: 6pm to 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL on Beach Road - Celebrate Lunar New Year With Exclusive Dishes And Set Menus

This Lunar New Year, Si Chuan Dou Hua at PARKROYAL on Beach Road welcomes the Year of the Rabbit with exclusive Lunar New Year dishes and set menus catering to a variety of family and group sizes starting from two persons. There is even a vegetarian menu for those looking to go meatless.

Abundance Treasures Yu Sheng 4/5

Si Chuan Dou Hua at PARKROYAL on Beach Road premieres its first-ever Abundance Treasures Yu Sheng featuring a combination of its Signature La Zi Ji (diced chicken with dried chilli), Abalone and Smoked Salmon. Surprisingly the combination works.

Double-boiled Chicken Broth 4/5

The hearty bowl of Double-boiled Chicken Broth with Sea Cucumber, Matsutake Mushroom and Dried Scallop is boiled over 4 hours, extracting the essence of the ingredients for a sweet and earthy finish.

King Garoupa with Fresh Sichuan Peppercorn 5/5

The crowd's favourite goes to the King Garoupa with Fresh Sichuan Peppercorn and Julienne-cut Chinese Lettuce on a Sea of Spring Onions. The fish fillet comes with a punchy heat and distinctive numbing spice fragranced by the Sichuan peppercorn. It was so good that I was silently screaming for more. It is an exclusive outlet dish at Si Chuan Dou Hua, PARKROYAL on Beach Road.

Braised Bird's Nest with Fresh Fish Maw in Crab Meat Sauce 4.2/5

Another beautiful dish on the menu is the Braised Bird's Nest with Fresh Fish Maw in Crab Meat Sauce. It is thick, rich and creamy with immense umami flavours.

Braised 8-headed Abalone with Hangzhou-style Pork Belly 4.5/5

Not to be missed is the Braised 8-headed Abalone with Hangzhou-style Pork Belly accompanied with Seasonal Vegetables. The pork belly is so soft and tender, falling apart with ease while the abalone provides the contrasting springy texture.

Braised Lobster with Fish Paste Noodles in Superior Stock 4/5

Another outlet-exclusive dish is the Braised Lobster with Fish Paste Noodles in Superior Stock. The highlight is the springy fish paste noodles paired with juicy lobster.

Pan-fried Auspicious Nian Gao and Bunny-shaped Milk Pudding 3/5

Lastly, we had the Pan-fried Auspicious Nian Gao and Bunny-shaped Milk Pudding, ending the meal on a sweet note. Unfortunately, the dessert is not as good as the savoury items.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]