Chef X @ Clark Quay Central - A Comforting Hansang Pop-Up Serving Soulful Korean Home Cooking

Chef X at Clarke Quay Central welcomes its latest residency from Kimpson's Table, led by Korean-born chef Patrick Kim. Running from 16 January to 13 March 2026, the pop-up brings with it the comforting soul of Hansang dining, a traditional Korean home-style spread centred on balance, nourishment, and warmth. Kimpson's Table isn't entirely new to me, as I've previously tried their home-delivered meal kits. Still, there's something deeply satisfying about enjoying these dishes fresh and hot from the kitchen. Unlike the brand's rotating online menu, the menu at Chef X is fixed, allowing diners to enjoy a thoughtfully curated selection that best reflects Chef Kim's philosophy and flavours.

Authentic Ginseng Chicken Set 4/5

The Authentic Ginseng Chicken Set ($15) is a classic Korean staple prized for its restorative qualities. At the centre is a tender half-chicken, boiled for four hours and stuffed generously with chewy Korean glutinous rice. The broth is where the magic lies, light yet deeply comforting, infused with fragrant ginseng, red dates, and garlic. Clean, herbaceous, and gently warming, each sip soothes without overwhelming the palate. Served with rice and three rotating banchan, it forms the heart of the Hansang experience at Kimpson's Table.

Spicy Pork Bulgogi Set 4.2/5

A cult favourite from Kimpson's Table, the Spicy Pork Bulgogi Set ($13) delivers robust flavours with finesse. Thinly sliced pork is marinated in Chef Kim's housemade blend of apples, pears, and leeks, lending natural sweetness while keeping the meat juicy and aromatic. Cooked to tender perfection, the bulgogi is satisfying without being cloying. Paired with rice and a trio of banchan, it's a hearty, well-rounded meal that showcases his respect for traditional techniques and quality produce. Other mains include the Beef Bulgogi Set ($14) and ChunCheon Style Spicy Chicken Set ($13), all very reasonably priced.

Kimchi Pancake 4/5

The Kimchi Pancake ($10) arrives with crisp edges and a flavourful, ingredient-studded centre. Savoury and punchy with just the right acidity from the kimchi, it's indulgent yet restrained, making it an ideal dish to share, whether as a starter or a comforting add-on to your meal.

Boneless Chicken 4.2/5

For something more indulgent, the Boneless Chicken comes in two flavours: Original ($14 for 6 pieces) and Sweet & Spicy ($15 for 6 pieces). Each piece is juicy, with a satisfying bite, while the seasoning enhances rather than masks the chicken's natural savouriness. Well-executed and crowd-pleasing, it's an easy favourite for those craving a little indulgence alongside the more homely fare.

Overall, Kimpson's Table at Chef X offers an accessible yet heartfelt introduction to Korean home-style cooking — honest flavours, comforting textures, and prices that make repeat visits tempting.

Note: This is an invited tasting.


Kimpson's Table @ Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
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Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 5pm - 930pm

Direction:
1) Alight at Clark Quay MRT Station. Take Exit E or F. Walk to the destination. Journey time is about 3 minutes. [Map]

White Restaurant @ Suntec City - Teams Up with Malaysia's Souper Tang For A Special Parents' Day Set

White Restaurant, the homegrown brand renowned for its 'Original Sembawang White Beehoon', partners with Malaysia's Souper Tang for a heartwarming Parents' Day collaboration. Known for their award-winning nourishing soups, Souper Tang has curated 11 of their specialities for this exclusive menu, available à la carte and as part of a set across all White Restaurant outlets in Singapore from 29 April to 30 June 2025.

Collagen Ginseng Chicken Soup 4/5

The Special Parents' Day Set ($98) begins with one of Souper Tang's signature broths, Collagen Ginseng Chicken Soup. Fortified with collagen powder and ingredients like whole ginseng strips, fish maw, cordyceps flowers, dried scallops, goji berries, braised shiitake mushrooms, and a large chicken drumstick, the soup boasted a deep, comforting flavour. I particularly enjoyed how the chicken was thoroughly infused with the essence of ginseng. That said, considering it's meant to be a collagen soup, its light consistency didn't quite deliver the expected richness I typically associated with collagen broths.

Abalone Sauce Pork Tendon with Multi-Grains 4/5

Next came the Abalone Sauce Pork Tendon with Multi-Grains, a dish brimming with protein and nutrients. Served piping hot, the pork tendons were simmered in a rich, umami-packed abalone sauce and accompanied by fried tofu. The tendons were soft and tender, delightfully chewy without any gaminess. Pork slices were also added to provide extra flavour and bite.

Imperial Seafood Pot 2.5/5

Continuing the collagen-rich theme, the set includes Souper Tang's Imperial Seafood Pot with White Fungus, featuring scallops, sea cucumber, fish maw, tilapia fillet, mini shiitake mushrooms, and sweet peas. While the dish was packed with a plethora of ingredients and generally flavourful, the overall experience was slightly underwhelming, particularly the sea cucumber, which was unpleasantly rubbery and bland.

Fragrant Pu Er & Goji French Beans 4.5/5

My favourite dish of the set turned out to be the Fragrant Pu Er & Goji French Beans. Stir-fried with minced meat, olive vegetables, and a splash of Shaoxing wine, the French beans were crisp, umami-laden, and utterly moreish. The addition of smoky black Pu Er tea and black goji berries not only elevated the dish's nutritional profile but also added depth and aroma.

Supreme Seafood White Beehoon 4.5/5

The Special Parents' Day Set comes with free-flow white rice, but you can top up $20 to upgrade to White Restaurant's Supreme Seafood White Beehoon, their beloved signature dish enhanced with premium seafood such as asari clams, prawns, and fish slices. All dishes from the Parents' Day Set Menu are also available à la carte.

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.



White Restaurant
Suntec City
3 Temasek Boulevard
#B1-131
Singapore 038983
Tel: +65 80122678
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 930pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

MODU Samgyetang Specialty @ Mandarin Gallery - Singapore’s First & Only Korean Ginseng Chicken Specialty Shop

If you've walked past MODU at Mandarin Gallery, you've noticed the long queues that form daily. With a no-reservation policy, diners eager to taste Singapore's first and only Samgyetang speciality shop must be prepared to queue for a spot. Founded by the original team behind DRIM Korean Steakhouse, MODU is dedicated to perfecting this iconic Korean Ginseng Chicken Soup, offering six different variations alongside a selection of authentic Korean small plates.

For dinner, we opted for the 2 Pax Set ($98), which includes an appetiser, a shareable dish, two choices of Samgyetang, and a shared dessert. This set provided a well-rounded sampling of MODU's offerings, showcasing the variety in their Samgyetang broths.

HwangTaeChae 5/5

The meal began with HwangTaeChae, a savoury and crisp snack made from dried pollock strips. It reminded me of dried sole fish but with a sweeter, more umami-laden profile. It is extremely addictive, and I found myself reaching for more even before the main dishes arrived.

Minari Pancake 4.2/5

We went with the Minari Pancake, a unique variation of the classic Korean pajeon, for our shareable dish. The minari (Korean watercress) gives the pancake a bright, herbaceous bite, while the Bori shrimp enhances its umami depth. The crisp, golden exterior added to the overall enjoyment, and when dipped into the accompanying special sauce, the flavours became even more pronounced.

Black Sesame SamGyeTang 4.5/5

MODU offers six variations of Samgyetang, and for our first choice, I decided on the Black Sesame Samgyetang — a flavour I had never encountered before in Korean cuisine.

While the chicken is not particularly large, it was fall-off-the-bone tender and came stuffed with glutinous rice. The black sesame broth turned out to be rich, creamy, and fragrant, with the nutty aroma of black sesame complementing the ginseng, leek, pine nuts, and jujube in the soup. The broth's unique earthy and slightly toasty notes worked surprisingly well with my palate, making this an unexpected but delicious discovery.

Collagen Herbal SamGyeTang 4.5/5

We chose the Collagen Herbal Samgyetang for our second soup, which leans closer to the traditional, original-style Samgyetang. The herbal broth was noticeably thicker due to the added collagen, giving it a silky, luxurious texture. Unlike the Black Sesame version, this one had a stronger ginseng aroma, making it a comforting, nutritious choice for those who enjoy the classic flavours of Samgyetang. Like the Black Sesame Samgyetang, this version also came with a whole chicken stuffed with glutinous rice, along with ginseng root, leek, jujube, pine nuts, and chives. If you're new to Samgyetang, this is a great starting point for an authentic experience.

The other four flavours on the menu are Beauty Samgyetang, Hangover Samgyetang, Perilla Seed Samgyetang, and Black Chicken Samgyetang.

GotGam Mari 4/5

To wrap up our meal, we were served GotGam Mari, a dried persimmon stuffed with creamy cheese and walnuts. The dried persimmon's natural sweetness was intensified due to dehydration, making it lusciously sweet and chewy. The cheese filling added a creamy, slightly tangy contrast, while the walnuts provided a crunchy texture.

MODU sets itself apart by offering a focused menu centred around Samgyetang, allowing diners to explore different variations of this traditional Korean dish. The Black Sesame Samgyetang was a unique standout, and I can see why their herbal broths have gained such a loyal following. With its authentic flavours, long queues, and no-reservation policy, MODU is clearly a hit among Korean food enthusiasts. If you're willing to brave the wait, it's worth a visit — especially if you're looking for a comforting, nourishing meal with a taste of tradition and innovation.

Note: This is an invited tasting.


MODU Samgyetang Specialty
Mandarin Gallery
333A Orchard Road
#02-37
Singapore 238897
Tel: +65 8035 8833
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 11pm
Sat-Sun, PH eve & PH: 1130am - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 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]

Wok Palace @ Fusionpolis - From Running A Cafe To Operating A Chinese Restaurant

Wok Palace at Fusionpolis is founded by the team behind Coffee Hive. If you work in the CBD area, you probably are quite well acquainted with one of their coffee joints. The growth of their coffee business speared the team to venture into Wok Master, a zi char concept that caters to the suburban crowd. After 3 years of finding their way around the even more intense restaurant industry, Wok Palace marks another milestone for the team. Catering to a more corporate clientele, this new Chinese restaurant serves up a more refined menu that incorporates a contemporary take on Chinese cuisine and homemade delights, along with the local zi char favourites.

Ginseng Chicken Soup 4/5

Boiled over a slow fire for several hours, the Ginseng Chicken Soup with Sea Whelk ($12) was full-bodied and milky, with a slightly gelatinous texture which I could feel it with my lips in every sip.

Scallop Roll 3.8/5

Scallop Roll with Braised Daikon and Pork Broth ($23.80) is a sophisticated dish that uses sashimi grade scallop. Minced and rolled into a wrap, encased within is minced pork and shrimps, mixed with diced carrots and water chestnut for a right amount of refreshing crunch. What I find lacking is a better accompanying broth.

Homemade Kale Tofu 4/5

Homemade Kale Tofu ($6) brings joy to the diner with its crisp exterior and an interior so soft and tender texture, almost like a dessert soya beancurd. Wholesome with a piece of mushroom sandwiched between the tofu and tomato, bigger sized tofu would have made it into a delicious light main on its own.

Braised Beef Cheek 4.5/5

The front-page cover of the menu sits their signature - Braised Beef Cheek with Organic Kale and Confit Tomato ($28). This beef cheek is probably one of the best that I have had so far this year. Perhaps these beef cheeks have been braised and not sous-vide, which some places have chosen to adopt such a method, the meat was fork-tender and moist with a gelatinous texture, rather than stringy and flat in taste.

3 Combination Roast Meat 3/5

Wok Palace serves up pretty sumptuous roast meats too. The Roasted Pork was succulent with a jacket of crispy skin, and the Roasted Duck was very well done also, with just the right amount of seasoning. The Char Siew had a good ratio of meat to fats, but it was a tad chewy. I reckon it needed more time in the oven to break down the fats further, as well as to caramelise the exterior even more.

I feel Wok Palace is an exciting addition to our local Chinese restaurant establishments, given its background and the years they took to reach this stage.

Written 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.


Wok Palace
1 Fusionopolis Way
#02-01/02
Singapore 138632
Tel: +65 69099856
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Nearest MRT: One North (CC Line)

Opening Hours:
Mon-Sun: 10am-10pm

Direction:
1) Alight at One North MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes.  [Map]

K-Tower @ Amoy Street - 9-Tier Of Fresh Seafood Straight From The Tank

K-Tower is a new seafood tower restaurant has opened at Amoy Street offering 3, 5, 7 and 9 tier tower using fresh seafood directly from the tank. While the restaurant's name may seems familiar to another similar concept at Prinsep Street, there is no association between the two restaurants.

9-Tier Seafood Tower 4.2/5

We tried the 9-Tier Seafood Tower ($298) which consists of Prawn, Scallop, Oyster, Shellfish, Fish, Sea Cucumber, Crab, Lobster, Abalone (addition of $90) with kimchi soup base (addition of $10). Other soup base available are seafood, army stew and ginseng chicken. Among the different tiers of seafood, I like the prawn, crab, clam, abalone and sea cucumber.

After finishing all 9 tier of seafood, you can choose to add on a la carte ingredients to enjoy the pot of gold at the bottom of the seafood tower which has collected all the seafood essences that have dripped down from above. For ease, we opted for the K-Tower Platter ($9.90).

The K-Tower Platter consists of Sea Urchin Ball, Fish Tofu with Cheese, Salmon Ball with Cheese, Squid Ink Ball, Fish Ball with Roe, Beancurd Skin, Golden Mushrooms, Maggie Mee. After all the seafood, it is a good chance for something spicy, soupy and comforting.

K-Tower Fried Chicken Wings 4/5

Besides the seafood tower, K-Tower has an eclectic menu offering popular Korean dishes. While waiting for the seafood tower to be served why not ordered the K-Tower Fried Chicken Wings ($7.90) to start with to layer the stomach first. The crispy chicken wings with the coat of sweet and spicy sauce is pretty enjoyable.

Seafood Pancake 3/5

Good for sharing is the Seafood Pancake ($14.90). I personally do not like the version at K-Tower. It is not the authentic type which has too much flour for my liking. It reminded me of the texture of prawn fritter or oyster fritter.

Ginseng Chicken Soup 3/5

Not into the seafood tower or you just want to grab simple meal, there is the Ginseng Chicken Soup ($17.90). While I could taste the bittersweet flavour of the ginseng in the soup, it was unfortunately on the salty side. The chicken was perfect cooked to a moist texture but I was disappointed that it was not stuffed with glutinous rice.

Shake Shake Rice Box 4/5

Served in a rectangular tin is the Shake Shake Rice Box ($9.90) which is a twist to the Korean bibimbap. Give the nostalgic childhood lunch box in South Korea a good shake to mix all the ingredients up for consumption. I thought the sauce was a bit on the sweet side but this is really enjoyable. The only let down for me is its missing the crispy burnt rice, unlike bibimbap served in hot stone.

Trilogy Rice Cake with Honey 4.2/5

For a sweet ending, a must try is the Trilogy Rice Cake with Honey ($5.90 per stick). The different colours are cheese, pumpkin and sweet potato. The chewy texture with a slight coat of crispiness on the exterior, glazed with honey for a sweet finishing.

Note: This is an invited tasting.


[CLOSED]
K-Tower
74 Amoy Street
Singapore 069893
Tel: +65 62219928
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 12 minutes. [Map]

Red House Seafood (小红楼) Chinese New Year 2016

Red House Seafood a household name since 1976, will be offering for the first time in this Lunar New Year a Reunion Takeaway Tiffin Set (六六大顺套餐外卖) at $188 for 6 pax. The six courses set comes in a three tiered custom make tingkat. The Reunion Takeaway Tiffin Set is available from 25 January to 22 February 2016 at both its Prinsep Street and Robertson Quay outlets.

The six dishes in the Reunion Takeaway Tiffin Set (六六大顺套餐外卖) are,

- Wok Fried Sauteed Fresh Lily Bulbs, Wild Mushrooms with Asparagus,
- Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce
- Braised Pork Belly with Special Sauce
- Prosperity Raw Salmon Yu Sheng
- Steamed Fried Rice Wrapped in Lotus Leaf
- Mandarin Oranges

Prosperity Raw Salmon Yu Sheng 3/5

Nowadays Lo Hei has become part and parcel of any Lunar New Year celebration in Singapore. Hence it is very thoughtful of Red House Seafood to include the Yu Sheng in the Reunion Takeaway Tiffin Set. Tossing to a new year of abundance and prosperity.

Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce 4/5

If you think that the portion of the Reunion Takeaway Tiffin Set will be small, worry not as what you see in my picture is the exact portion you will get for the takeaway. The Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce will delight diners with its myriad of seafood (whole scallops, grouper fillet and prawns). The seafood is tossed in a Peranakan inspired spicy sauce together with fresh pineapples, seasonal greens and red peppers.

Braised Pork Belly with Special Sauce 3.8/5

Weight a good 600gram, the Braised Pork Belly with Special Sauce is first deep fried and then slow cooked for another 3 hours. It is beautifully braised in a tangy sweet sauce reduced from lemon juice, fresh oranges and Chinese herbs. The marriage of the special sauce with the pork belly is an excellent choice. However, I was hoping that the meat can be more tender.

Steamed Fried Rice Wrapped in Lotus Leaf 3.5/5

Rounding off the takeaway dinner is the Steamed Fried Rice Wrapped in Lotus Leaf. A parcel of fragrance fried rice to complete a satisfying meal.

Signature Scottish Blue Lobster with Creamy Custard Sauce 4/5

During the Chinese New Year, customers at Red House Seafood will be able to savour sustainable seafood imported from the pristine waters in Scotland. One of the dishes is the Signature Scottish Blue Lobster with Creamy Custard Sauce. The bouncy lobster flesh with its exterior deep fried crispiness coupled with the creamy custard sauce, is finger licking goodness.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

A new creation at Red House Seafood is the Stewed Ginseng Chicken Wrapped with Cabbage which will be available on the Reunion Dinner Set Menus. Marinated overnight with a blend of Chinese rice wine, ginseng and Chef's secret combination of herbs, the whole chicken is then wrapped with cabbages leaves and steamed for an hour. The result is an extremely soft and silky texture will pull apart meat.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

For guests planning to celebrate the festive period, the Annual Dinner Set Menus are available from 01 January till 22 February 2016. There are 3 annual dinner set menus available for both lunch and dinner, ranging from $588 to $988 for 10 pax. Those we plan to eat out for Chinese New Year eve, Red House Seafood offers diners a choice of 3 Reunion Dinner Set Menus ranging from $288 for 4 pax to $888 for 10 pax.


Red House Seafood (小红楼)
68 Prinsep Street
Singapore 188661
Tel: +65 6336 6080
Facebook: https://www.facebook.com/RedHouseSeafood
Website: http://www.redhouseseafood.com
Nearest MRT: Bras Basah (CC Line)

Opening Hours:
Mon-Fri: 1130am -230pm, 5pm - 1030pm
Sat, Sun & PH: 11am - 1030pm

Direction:
1) Alight at Bra Basah MRT station. Take Exit D or E. Walk to junction of Bras Basah Road and Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes.