Tribal @ Mondrian Singapore Duxton - The Modern Asian Grill That Ignites Conscious & Communal Dining with Primitive Culinary Styles

Nestled on the ground level of Mondrian Singapore Duxton, Tribal beckons diners to embark on an epicurean expedition through its modern Asian grill concept. With wood-fired sharing plates, hearty rice pots, and a rotating selection of beef cuts, Tribal tantalises taste buds with familiar cuisines kissed by the flame. It is complemented by an impressive cocktail program and a curated wine selection — all served with genuine warmth and hospitality.

Satsuma Tomatoes 4.2/5

Our dinner began with an array of small plates, beginning with the Satsuma Tomatoes ($22). Paired with pomelo, endives, sorrel, dashi, and wasabi, the tomatoes' sweetness shone through, stealing the spotlight on the plate.

Hamachi Crudo 4.2/5

Next, the Hamachi Crudo ($26) delighted with thickly sliced sashimi tossed in a smoky-citrusy charred orange ponzu, accompanied by pickled jicama and ikura for a tantalizing textural contrast.

Flat Bread 4/5

The Flat Bread ($14) impressed with its soft, fluffy texture and a delightful hint of toastiness. Slathered with abura miso butter, it was a mouthwatering indulgence.

Fried Duck Neck 4.5/5

The Fried Duck Neck ($24 for 3pc), derived from the 14-Day Dry Aged Duck dish, is a delightful surprise gracing the menu. Here, the culinary team at Tribal showcases their commitment to minimising waste by transforming the often overlooked duck neck into a delectable delicacy. Expertly peppered with house spices, each crispy piece offers a satisfying crunch, perfectly complemented by the refreshing mint nam pla served alongside. Priced at $8 per additional piece, this unexpected treat quickly became one of my favourites.

Celeriac Mille-Feuille 4.5/5

The Celeriac Mille-Feuille ($16) charmed with its aromatic grilled layers glazed with ponzu honey and adorned with macadamia nut, offering a symphony of flavours and textures.

Sweet Peppers 2.5/5

The Sweet Peppers ($16) failed to impress, emerging as the least favoured dish of the evening. Their anticipated sweetness was notably absent, rendering them surprisingly bland on the palate. Despite initial hopes for a burst of flavour, the peppers fell short of expectations, leaving a lacklustre impression amidst an otherwise flavourful dining experience.

Black Cod 3.8/5

Transitioning to the main courses, the Black Cod ($38) is cooked to perfection with its spicy-sweet soy and ginger flower reduction. The cod boasted a moist, buttery texture, complemented by its irresistibly crispy skin. Resting atop a bed of fondant potato, each bite was a harmonious blend of flavours and textures. While undeniably well-executed, the dish lacked the "wow" factor observed in some of the other mains, leaving it slightly overshadowed despite its undeniable appeal.

Octopus 4.2/5

A delightful Asian twist graces the Grilled Octopus ($48), complemented by vibrant flavours of green papaya and sambal bajak. Grilled to perfection, the tentacle boasts a tender texture infused with a smoky aroma that tantalises the senses.

Santori Organic Chicken 4.5/5

Perfect for sharing, the Santori Organic Chicken ($38) is a standout dish at Tribal. This roasted bird is generously glazed in Thailand's beloved gai yang barbecue marinade, offering a burst of savoury and aromatic flavours with every bite. Finished with a squeeze of burnt lemon for a citrusy zing, it's accompanied by a dollop of green chilli relish that adds a tantalising kick. The marinade is exceptionally flavourful, elevating the dish to a new level of culinary delight. No wonder this dish became one of my favourites of the evening.

Charred Pineapple 3.5/5

To round off our dinner at Tribal, we indulged in the delightful Charred Pineapple ($18) for dessert. This dish features succulent pineapple charred to perfection, elevated with a tantalising Szechuan glaze that adds a unique spicy-sweet contrast. It is accompanied by creamy homemade coconut ice cream that provides a refreshing and creamy balance to the dish, and it is finished with a sprinkle of fragrant lime zest for a burst of citrusy flavour.

Mango Bavarois 3.8/5

Another dessert we had was the Mango Bavarois ($18), a delightful creation that pays homage to ondeh ondeh and mango sticky rice. This delectable treat features a luscious combination of creamy egg custard infused with flavours of coconut, pandan, and lime, adorned with fresh slices of ripe mangoes that add a burst of tropical sweetness. The dessert is complemented by a scoop of indulgent gula melaka ice cream, adding a rich and caramelised note to harmonise all the flavours.

Bundt Cake 4.8/5

Last but certainly not least, the pièce de résistance is the Bundt Cake ($18), a divine creation that promises to tantalise the taste buds with its irresistible flavours. This decadent cake is infused with 12-year whisky, which boasts a perfect balance of sweetness and sophistication. Baked to perfection, the cake's exterior is wonderfully crunchy, providing a delightful contrast to its soft and spongey interior. Accompanying it is a generous serving of smoked vanilla ice cream, which adds a luxurious creaminess and a subtle hint of smokiness to every bite. A dollop of tangy kumquat puree is added to enhance the flavour profile even further, offering a refreshing and citrusy note that cuts through the cake's richness.

Note: This is an invited tasting.


Tribal
Mondrian Singapore Duxton
83 Neil Road
#01-07
Singapore 089813
Tel: +65 9789 4699
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 6pm - 1130pm
(Closed on Mon)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Duxton Hill. Walk down Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to destination. Journey time about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open air carpark. Take the staircase to Duxton Plain Park. Turn right and walk down the Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to destination. Journey time bout 6 minutes. [Map]

Vietsmith @ One Holland Village - Discovering a Stir-fried Version of Vietnamese Pho

Exploring the newly unveiled One Holland Village offerings, we found ourselves at Vietsmith, a Vietnamese restaurant, amid the growing array of dining choices. During my visit a few weeks ago, the mall was still in the process of welcoming all its restaurants, but we discovered a delightful Vietnamese option in Vietsmith.

Fried Seafood Spring Roll 3.5/5

Our lunch commenced with the Fried Seafood Spring Roll ($7.90). Crispy and golden on the outside, it harboured a delectable blend of seafood and vegetables within, delivering a satisfying contrast in each bite.

Lemongrass Prawn 4.2/5

Next, we had the Lemongrass Prawn ($14.90). A delightful starter, it exuded the enticing aroma of herbs and spices and a side of pickled vegetables that served to refresh the palate.

Grilled Chicken with Broken Rice 3.8/5

For a heartier option, we had the Grilled Chicken with Broken Rice ($15.90). Moist and flavourful from its well-crafted marinade, the chicken was complemented by a juicy meat patty featuring a tantalising mix of vermicelli and minced meat, creating an additional layer of textural contrast.

Wagyu Beef Pho 4/5

Opting for a premium choice in the pho selection, my dining companion savoured the Wagyu Beef Pho ($20.90). The luscious slices of Wagyu beef infused the broth with rich flavour, offering a delightful symphony of taste in every slurp.

Stir-fried Pho with Beef 4/5

A departure from the traditional soupy pho, the Stir-fried Pho with Beef ($14.90) caught our attention. The flat rice noodles, wok-fried to perfection, carried the unmistakable aroma of wok-hei, showcasing Vietsmith's prowess in crafting traditional pho and presenting an enticing dry variation.


Vietsmith
One Holland Village
7 Holland Village Way
#03-25/26
Singapore 275748
Tel: +65 6263 9163
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Mutiara Seafood @ Wisma Geylang Serai - First-ever Halal-certified Seafood Restaurant By JUMBO Group

JUMBO Group opens Mutiara Seafood, their first-ever Halal-certified Seafood concept nestled in the heart of Geylang Serai. Mutiara Seafood shines as a culinary gem within the vibrant Wisma Geylang Serai, with its name derived from the Malay word for' pearl'. This seafood restaurant brings together an unprecedented array of Singaporean-style seafood dishes alongside exclusive grilled creations.

Boasting a seating capacity of 176, Mutiara Seafood also offers four private dining rooms, each with a contemporary ambience suitable for exclusive gatherings, business or personal events.

Crispy Fried Baby Squid 4.2/5

Our dinner began with the Crispy Fried Baby Squid ($16), expertly deep-fried to achieve a delectable crispness. Tossed in a sweet and savoury sauce, this dish was delightful and addictive, heightened by a sprinkle of sesame seeds that added a touch of aromatic goodness.

Seafood Pumpkin Soup 4/5

Next, we indulged in the Seafood Pumpkin Soup ($32/$48/$64), a hearty and comforting concoction. The soup's flavour boasted depth, with the sweetness of the pumpkin harmonizing perfectly with the delicate seafood. The combination yielded a creamy texture that enveloped our palates in pure satisfaction.

Indonesia Grilled Chicken 4.2/5

The Indonesia Grilled Chicken ($20 Half/$36 Whole) showcased JUMBO Seafood's prowess in grilling to perfection. A rich umami flavour from the careful spice marinade enhanced each succulent and juicy bite. The caramelized glaze, created by the marriage of kecap manis and the grill's heat, lent a glossy and sticky coating to the chicken. This glaze enhanced the dish's appearance and added a subtle sweetness that complemented the savoury flavours exquisitely.

Kang Kong Stir Fried with Sambal 4/5

Kang Kong Stir Fried with Sambal ($14/$21/$28) showcased the vibrant green colour and satisfying crunch of the kang kong vegetable. The soul of the dish lay in the sambal, which imparted a punchy and fiery shiokness, elevating the overall experience.

Grilled Red Tilapia Fish with Sambal 4/5

We then relished in the Grilled Red Tilapia Fish with Sambal ($40), where meaty red snapper took centre stage. Layered with a punchy chilli sambal, the fish was grilled to mouth-watering perfection, allowing the flavours to meld harmoniously.

Signature Chilli Crab 4.5/5

A visit to Mutiara Seafood would only be complete with savouring their Signature Chilli Crab (market price). This iconic Singaporean dish featured sweet and fleshy crab drenched in JUMBO Seafood's signature sweet and spicy chilli sauce, best enjoyed with deep-fried mantou buns. The halal rendition of this beloved classic lived up to its renowned reputation.

Signature Black Pepper Crab 4.5/5

Another must-try is the Signature Black Pepper Crab (market price), showcasing the marriage of fresh crab's natural sweetness with black pepper's aromatic and spicy notes. Embrace the messiness and savour the crab with all its flavourful glory.

Jimbaran Grilled Prawns 4.2/5

The Jimbaran Grilled Prawn ($28/4pc) made an impressive entrance with its substantial size. Cooked in classic Balinese style, these prawns were treated to a deep rub and marinade of Jimbaran spices, resulting in a tantalising burst of flavours.

Mee Goreng 4.2/5

The Mee Goreng ($20/$30/$40) was a standout choice to satisfy noodle cravings. The noodles were expertly wok fired to smoky perfection in the traditional Malay style. The sweet, spicy, and savoury sauce coated the noodles impeccably, and a squeeze of calamansi provided a refreshing tang. Prawns and squid were generously incorporated to elevate the dish further.

Mango Pudding 4/5

Finally, we indulged in the Mango Pudding ($5) and Sweet Yam Paste ($5) to conclude our meal on a sweet note. The Mango Pudding delighted us with its soft and creamy texture, garnished with fresh mango that added a fruity freshness. However, the Sweet Yam Paste caught our attention with its unique twist on the traditional dessert. Accompanied by a sweet corn soup, this rendition provided a delightful contrast of flavours and textures that satisfied us thoroughly.

Sweet Yam Paste 4.2/5

In conclusion, Mutiara Seafood by JUMBO Group is a remarkable addition to the seafood dining scene in Singapore. Its Halal certification offers a welcoming and inclusive environment for diners seeking authentic Singaporean-style seafood dishes. From the crispy and addictive appetisers to the succulent grilled specialities and signature crab dishes, every bite at Mutiara Seafood was a testament to JUMBO Seafood's culinary expertise. Coupled with the elegant dining space and attentive service, a visit to Mutiara Seafood promises a memorable gastronomic experience that will surely please seafood enthusiasts and discerning diners alike.

Note: This is an invited tasting session.


Mutiara Seafood
Wisma Geylang Serai
1 Engku Aman Turn
#01-02 & #02-02/03
Singapore 408528
Tel: +65 68163030
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Cut through PLQ Mall to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Turn left onto Geylang Road. Walk down Geylang Road. Walk to destination. Journey time about 8 minutes. [Map]

Hanazen @ Chijmes - Eminent Chef Yusuke Takada Opens First Overseas Duo-Concept, Charcoal-Grilled Omakase And French Brasserie In Singapore

The founder of Two Michelin-starred and World's 50 Best Restaurant La Cime in Osaka, Chef Yusuke Takada, opened its first overseas duo-concept restaurant - HANAZEN, in Singapore on 12 March 2023. The duo concept comprises a charcoal-grilled Omakase and French brasserie. The French brasserie will be opened later, but as of now, it will focus on its charcoal-grilled Omakase dinner menu.

Hanazen's Daily Soup 3.5/5

I visited the restaurant and had its Hanazen 16-course Omakase Dinner Menu ($240). It comprises a selection of signature and seasonal dishes. We are welcomed with the Hanazen's Daily Soup, a clear and aromatic broth from boiling kombu dashi and chicken bones for 6 hours.

Singa-Dog 4/5

The Singa-Dog is a reinvention of La Cime's Boudin Dog dish. The Singapore version consists of chicken floss and chicken liver encased in a fried charcoal battered ball brushed with a punchy buah keluak sauce. Bite into the sphere for an explosion of flavours.

Beef & Tuna Tartlet 4/5

Delicately pieced together is the Beef & Tuna Tartlet. The crispy beetroot shell housed a medley of raw wagyu, akami and guacamole, garnished with julienned ginger flower and red amaranth leaves. It is a delightful tartare morsel that can be enjoyed in a bite.

Panna Cotta 4.5/5

While I am told that Singapore's kaya toast inspires the Panna Cotta dish, I could not associate the dish with it. However, this is a beautiful dish in terms of presentation and taste. Served chilled, the savoury pandan flan is stubbed with seasonal Hamaguri clams from Japan, layered with bread tuile and nanohana buds for textures, and finished with caviar for brininess.

Sea Foie Gras/ Choucroute/ Urui 4/5

Sea Foie Gras refers to the sake and cognac steamed monkfish liver (ankimo). It is served chilled with a refreshing, tangy Alsatian-style choucroute dressing similar to German sauerkraut. What excited me was a new produce I had not tried before, the young green shoots of urui. The crispy and grassy notes from the urui help to cleanse the palate after having the rich and fatty ankimo.

Prawns and Chicken Tail, Porcini Sauce 4/5

Moving on to the grill, we started with the Prawns and Chicken Tail with Porcini Sauce. We are told to have the Gambero Rosso first, followed by a piece of the fatty chicken tail. Then, lastly, have both the prawn and chicken tail together.

Chicken Heart, Mustard and Olive Sauce 4/5

I am an innard person; hence I really enjoyed the Chicken Heart grilled to a delightful tender, smartly paired with tangy whole grain mustard and olive leaf sauce.

Nodoguro, Fukinoto Miso Sauce, Grilled Turnip 4.2/5

Next is the Nodoguro (blackthroat seaperch), known for its buttery, sweet flesh in Fukinoto miso sauce. It is paired with grilled turnip, another feature of spring vegetables. It is also a timely break from the grilled items.

Abalone, Chicken Gizzard, Gyoja-Ninniku Butter 4/5

Back to the grilled items, we continued with the Abalone, served with chicken gizzards dressed in gyoja-ninniku butter. The Awabi abalone is sou vide for 12 hours to achieve a tender, yet bouncy texture, finished with caramelisation from the bincho tan.

Chicken Liver, Raisin Sauce 3.5/5

I love Chicken Liver, which is a side dish I will order whenever I have chicken rice. Hence I was looking forward to savouring the creamy chicken liver served with raisin sauce, topped with julienned oba leaf and flowers for a contrasting freshness. However, the raisin sauce is too sweet, throwing the balance off. I would prefer having the chicken liver without the sauce.

Chicken Wing, Konbu Furikake 3/5

Next is the grilled deboned Chicken Wing, lightly seasoned with furikake that allows one to appreciate the flavour of the chicken.

Lamb, Yoghurt Sauce 4.2/5

Baby lamb shoulder is used for the Lamb skewer for its tender and mild profile. Its natural flavour is accentuated by the kiss of the grill, complemented by the creamy herbed yoghurt sauce.

Chicken Skin, Spice Mix

Back to the chicken part, we had the Chicken Skin dusted with a spice mix. It is slowly grilled at a low temperature to achieve the ideal crispiness.

Wagyu Ribeye, Perigueux Sauce 4/5

To be frank, I was delighted that we have moved on from the yakitori items with the Wagyu Ribeye. The yakitori items are good, but I expected more regarding ingredients and produces for the price tag for the omakase menu. The beautiful red meat is paired with perigueux sauce, a rich French classic Madeira and truffle sauce that lifts the enjoyment.

Soumen, Warabi, Dashi 4.2/5

The last savoury dish is the Soumen in a rich dashi and chicken broth, garnished with coriander and the stalk of wild Japanese fern. The slurping goodness is elevated by adding chicken oil, adding depth and richness to the dish.

Kyoto Uji Matcha Ice Cream, Fermented Banana

Hanazen Financier

Moving to dessert, we had the Kyoto Uji Matcha Ice Cream. Combining matcha ice cream with fermented banana cream may sound weird, but surprisingly it works! Accompanying the ice cream is the Hanazen Financier. The bite-size treat closes the 16-course omakase menu with a mildly sweet finish.

While I enjoyed the food, I did not find the 16-course menu to be value for money. The price of $240 and being served chicken parts such as the chicken tail, chicken heart, chicken liver, chicken wing and chicken skin will raise some eyebrows for some customers. The restaurant tried to supplement with premium and imported ingredients/produces throughout the course, but it was insufficient to convince the paying customers.

Note: This is another invited tasting.


Hanazen by Yusuke Takada
Chijmes
30 Victoria Street
#01-21/22
Singapore 187996
Tel: +65 98202963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]