Tanyu (探鱼烤鱼) @ 313 Somerset - 50% OFF Their 5 Signature Skewers with Any Order of Grilled Fish.

TANYU (探鱼烤鱼) is one of the first names that comes to mind when it comes to grilled fish. Now, exclusive to its flagship outlet at 313@somerset, diners can also look forward to a new BBQ Skewer live station offering more than 40 varieties of skewers.

Grilled Fish with Fresh Green Pepper 4/5

We started with the classic Grilled Fish with Fresh Green Pepper, available in four fish options – Limbo Fish, Limbo Fish Fillet, Sea Bass, and Qingjiang Fish. Unlike our previous visit, the restaurant now offers a smaller portion from $28.90, making it more suitable for 1 to 2 diners.

The fish was as smooth and tender as we remembered. While we wished it came with more ingredients and a slightly less salty broth, the dish was still appetising with a bold, peppery heat.

A range of sides is available too, including the TANYU Black Beancurd ($4.50) and Golden Combination ($7.40 for Small, $14.80 for Large), a mix of enoki mushrooms, potato, lotus root and luncheon meat.

Pig Blood Curd 4/5

An exciting new addition to the menu is the Pig Blood Curd ($6 for 4 Pieces). Smooth and silky, it soaked up the flavourful broth perfectly.

BBQ Skewer Series 4/5

The new BBQ Skewer selection is extensive, with categories including Chinese-style, Black Pepper, Pepper, Teriyaki, Flavoured and even Foil-grilled.

The Teriyaki Black Pork Belly with Asparagus ($2.20) and Teriyaki Black Pork Belly with Enoki Mushrooms ($1.80) both featured tender pork belly glazed in a savoury-sweet teriyaki sauce, well-balanced and tasty.

Surprisingly, our favourite was the Pineapple with Caramel ($1.80). We didn’t expect to enjoy it as much as we did, with its lightly caramelised exterior giving way to a juicy, sweet centre. Other skewers to look out for include the Mentaiko Zucchini ($2.80), Charred Chilli Grilled Eel ($5.80 for 3 Pieces), and Foil-grilled King Oyster Mushrooms ($8), among many others.

For a limited time only, enjoy 50% off their 5 Signature Skewers (U.P $17.50) with any order of grilled fish, available across all their outlets.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣) and a good cup of matcha latte. Note: This is an invited tasting.


Tanyu (探鱼烤鱼)
313@Somerset
313 Orchard Road
B3-30/31/32
Singapore 238895
Tel: +65 65098887
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Tanyu (探鱼烤鱼) @ 313 Somerset - Launches Singapore’s First Interactive Chinese Skewer Experience

With its reopening at 313@Somerset, TANYU ups the ante by launching Singapore's first interactive Chinese skewer experience, adding even more reason for fans to return.

Known for its signature grilled fish and bold Sichuan-style flavours, TANYU now invites diners to customise their feast with over 40 freshly grilled skewers, alongside premium grilled fish and new wok-fried creations. It's a lively, choose-your-own-adventure dining format that's casual, affordable, and dangerously addictive.

Skewer Station 4/5

The new skewer station is where the fun begins. With prices starting from just $0.80, it's easy (and tempting) to go a little overboard. Our top picks included the Squid, which is freshly grilled then chopped into bite-sized pieces - smoky, spicy and damn shiok. The Pork Collar stood out for its juicy tenderness, while the Teriyaki Chicken Thigh with Northern Scallion delivered savoury-sweet comfort. Another surprise favourite was the Black Pepper Shrimp Paste with Mushroom, packed with umami and charred aroma. Overall, the skewers are well-seasoned, nicely smoky and perfect for sharing.

Grilled Fish with Fresh Green Peppers 4/5

A trip to Tanyu wouldn't be complete without their signature grilled fish, and we were glad to see the Grilled Fish with Fresh Green Peppers ($28.90) now offered in a smaller portion suitable for 1–2 diners. This makes it much easier to enjoy their iconic dish without sacrificing stomach space for skewers. The green peppers' flavour remains my go-to for its comforting, punchy, consistently satisfying appeal.

Fiery Chicken with Green Peppers 4/5

One of the new additions, the Fiery Chicken with Green Peppers ($19.80), impressed us with its balance. Tender chunks of chicken are stir-fried with diced lotus root, adding a pleasant crunch that contrasts nicely with the meat. While labelled "fiery", the spice level is actually quite approachable, allowing the aroma of fresh green peppers to shine through. A solid, flavour-forward dish that pairs especially well with rice.

Water Chestnut Boba Drink 3.8/5

Popping pearl boba drinks seem to be everywhere these days, and Tanyu's Water Chestnut Boba Drink ($3.80) fits right into the trend. Lightly sweet and refreshing, it pairs well with the heavier, spice-driven dishes. While not a standout on its own, it does its job as a cooling companion.

Double Taste Rice Cake 4/5

We concluded the meal with the Double Taste Rice Cake ($4.80) and wished we had room for more. Crisp on the outside and soft, chewy on the inside, the rice cake is drizzled with brown sugar for a comforting, dessert-like finish.

TANYU's refreshed concept brings new energy to an already popular brand. The interactive skewer experience adds variety and flexibility, making it easier to mix, match, and share without committing to a single main dish. Combined with their reliable grilled fish and affordable pricing, it's a fuss-free spot for casual meals with friends, especially if you enjoy bold flavours and a lively atmosphere.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Tanyu (探鱼烤鱼)
313@Somerset
313 Orchard Road
B3-30/31/32
Singapore 238895
Tel: +65 65098887
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Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Gilmore & Damian D'Silva @ National Gallery Singapore - A Restaurant That Pays Tribute to The Grandfather of Renowned Chef Damian D’Silva

Housed within the historic former Supreme Court wing of the National Gallery Singapore, Gilmore & Damian D'Silva is Chef Damian D'Silva's most personal project to date — a heartfelt homage to his grandfather, Gilmore D'Silva, who shaped his values, palate, and lifelong mission to preserve Singapore's heritage cuisine. The premium-casual concept by OUE Restaurants showcases heirloom Eurasian recipes dating back over two centuries, alongside Chinese dishes inspired by Grandad's home cooking. More than just a restaurant, it is Chef Damian's continuation of storytelling through food, expressed with traditional methods, soulful flavours, and the gentlemanly hospitality passed down through generations.

Teochew Ngoh Hiang 4.2/5

The Teochew Ngoh Hiang ($16) is a standout starter, wrapped in caul fat and deep-fried to a satisfying crisp. The filling is generous, featuring prawns, crab, minced pork, pork liver, mushrooms, and water chestnuts, seasoned with a fragrant house-blended five-spice. Paired with chuka chilli and sweet sauce, each bite delivers an elevated take on this familiar Teochew favourite.

Nourishing Chicken Soup in Coconut 4.2/5

A comforting bowl with a meaningful backstory, the Nourishing Chicken Soup in Coconut Husk ($28) was created by Chef Chit Pang in honour of his grandmother. Steamed with an aromatic medley of Chinese herbs (red dates, goji berries, codonopsis root, licorice, Solomon's seal, cordyceps flower, and Chinese yam), and free-range GG Poulet chicken, the broth is finished with coconut water and Hakka yellow wine. The result is a light yet flavourful soup, subtly sweet from the coconut, and served with a robust housemade chilli sauce of soy, garlic, and chilli.

Pesce Assa 4.2/5

The Pesce Assa ($26) features Korean seerfish grilled with sambal and wrapped in banana leaf. Using Gilmore's recipe, the fish is well chosen for its firm texture and ability to carry the sambal's richness. Grilled over charcoal, the dish is aromatic and smoky, finished with coriander and sliced chillies for brightness.

Ambiler Kachang 4.8/5

A staple from Chef Damian's childhood, the Ambiler Kachang ($18) impresses with its tangy, appetite-whetting profile. Long beans are stir-fried with salted fish, a nod to the dish's humble origins as an economical household dish. Tamarind from Indonesia gives the dish its piquant edge, making it especially effective alongside richer plates. Easily one of the most memorable dishes of the meal.

Cowdang 4.5/5

The Cowdang ($22) is a nearly forgotten Kristang dish of stewed coconut prawns. Wild-caught Ang Kar prawns are simmered with a fragrant paste of ginger flower, ginger, garlic, and green chillies. Finished with coconut milk, the dish is creamy without being heavy, highlighting the sweetness of fresh seafood. A compelling revival of a heritage recipe at risk of fading from memory.

Christmas Debal 4.5/5

A Kristang festive classic, the Christmas Debal ($48) transforms the tradition of cooking with Christmas leftovers into a hearty, flavour-packed stew. At Gilmore, the curry comes with smoked ham, bacon bones, roast pork, and chicken, accompanied by homemade vegetable achar and sliced baguette. Tart, spicy, and robust, this is comfort food with deep cultural resonance.

Sugee Cake with Chantilly 4.5/5

Made using Gilmore's heirloom recipe, the Sugee Cake with Chantilly ($18) is a must-order. Semolina is soaked overnight in butter, then creamed with toasted almonds, brandy, and flour. Baked to a golden crumb, it is rich, aromatic, and indulgent without being cloying. The accompanying chantilly adds a gentle lift.

Singapore Heritage Kuehs 4.2/5

The Singapore Heritage Kuehs ($8 for 6 pcs / $16 for 12 pcs) feature a rotating assortment of handcrafted kuehs made fresh in-house. Expect familiar favourites such as Kueh Kosui, Kueh Salat, Kueh Ku, Kueh Bingka, Pulut Bingka, and Sarang Semut. A nostalgic, well-executed way to end the meal.

Gilmore & Damian D'Silva is more than a restaurant. It is a living tribute to ancestral wisdom, culinary heritage, and the intergenerational bond. With a well-curated menu of Eurasian and heritage dishes prepared with traditional techniques, it offers diners a rare taste of Singapore's past, reimagined with heart and intention. A must-visit for heritage cuisine lovers and those seeking a dining experience rooted in story, craft, and soul.

Note: This is an invited tasting.


Gilmore & Damian D'Silva
National Gallery Singapore
1 St Andrew's Road
#01-02/03
Singapore 178957
Tel: +65 9710 0237
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is around 5 minutes. [Map]

Smolder @ Outram Road - Brings Authentic Farm-to-Table Coastal Backyard BBQ to the Heart of Singapore

If you’re looking to support local while indulging in something delicious and exciting, make your way to Smolder, a vibrant new seafood grill and bar along Outram Road. Brought to you by the team behind Scaled and Ah Hua Kelong, Smolder continues their mission of championing locally farmed seafood, this time with a bold, flame-kissed twist.

The menu at Smolder is divided into five sections, and the Sides segment alone is enough to draw your attention, with tempting offerings such as stuffed squid, calamari, fresh local green lip mussels, octopus, and potato salad, as well as zucchini-parmesan fritters.

Elote 4.5/5

Since we knew more seafood dishes were coming later, we opted for the Elote ($9), a grilled sweet corn slathered in mayo, sour cream, parmesan, chilli, garlic, coriander, and lime. The white corn had the perfect balance of sweetness and crunch, lifted beautifully by the smoky, tangy glaze. I could easily have eaten a whole cob on my own!

Portuguese Seafood Stew 4/5

From the Mains section, we went with the Portuguese Seafood Stew ($28) and the Clams Linguine in Buzara Tomato Sauce ($26). Other options on the menu include Braised Short Ribs, a Wagyu Beef Burger, steak, blackened sea bass, and grilled snapper or grouper piccata pasta.

The Portuguese Seafood Stew ($28) is one of owner Wong Jing Kai’s personal favourites, crafted with a hearty mix of both seafood and meat. Think pork belly, plump mussels wild caught daily, clams, and prawns, all simmered in a paprika and tomato-based broth, served with grilled garlic bread on the side. While the freshness and generous portions of the ingredients stood out, I found that the flavour of the stew itself could have been a little more robust.

Clams Linguine in Buzara Tomato Sauce 4.5/5

I personally preferred the Clams Linguine in Buzara Tomato Sauce ($26), which features fresh clams simmered in a tomato and white wine base. What’s interesting is that no salt is added; the dish relies solely on the natural brininess of the clams for seasoning. The result was simple yet tasty, and I found it very much to my liking.

Pearl Grouper 4.5/5

For the Big Plates, diners can opt for a whole 700g fish, with choices including snapper, seabass, or pearl grouper, or go all out with Boston lobster or Alaskan king crab legs. Each Big Plate is paired with two Small Plates, with options such as cornbread, fried potato, grilled corn salad, grilled vegetable salad, or broccolini.

If you’re unsure which fish to pick, the team is happy to recommend one. Since we prefer fish with a flaky texture, we went with their suggestion of the Pearl Grouper ($85). The Pearl Grouper arrived marvellously executed. Its skin was seared till it was pretty crisp, while the flesh inside was fresh, moist, and flaky. The clean, delicate sweetness of the fish really shone through, showcasing the quality of the produce, enhanced by some good flame grilling. It felt like an indulgence, but also a relatively healthy one at the same time. The grouper was also served with a spicy but satisfying house chilli and a lemon wedge.

Cornbread 4.2/5

We chose the American-style Cornbread as one of our small plates, and I enjoyed its dense, hearty texture, which was not too dry, and was studded with sweet grilled corn kernels for a satisfying bite.

Broccolini 3.8/5

We also picked the charred baby broccolini, drizzled with smoky, house-made romesco sauce and with toasted almonds, adding a nice crunch to the greens.

The dessert menu features four options: a double-layered chocolate cake, an olive oil cake, a New York–style cheesecake, and a spiced apple wonton with vanilla semifreddo. We were unfortunately too full to try any, but they certainly sound like a sweet finale worth saving room for next time!

The newly opened 90-seat restaurant was lively even on a weekday night. The buzz reflected Ah Hua Kelong’s loyal following, drawn by local seafood that’s as fresh as it gets.

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


Smolder Seafood Grill and Bar
271 Outram Road
Singapore 169062
Tel: +65 9888 6849
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Tue-Thu: 5pm - 11pm
Fri-Sun: 12pm - 230pm, 5pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Havelock Road. Take Exit 1. Walk straight to Seng Poh Road. Turn left onto Seng Poh Road. Walk down Seng Poh Road to Outram Road. Turn right onto Outram Road. Walk down Outram Road. Walk to destination. Journey time about 5 minutes. [Map]

Hanare by Takayama @ Takashimaya - Japanese Seasonal Snow Crab Themed Dinner Set for Two at $150++

Hanare by Takayama, located in Takashimaya Shopping Centre, is led by Chef Taro Takayama, who has previously had stints in three-star Michelin restaurants in Osaka. The restaurant is known for serving refined yet homely Japanese dishes made with premium ingredients.

Dinner Set for Two 4.2/5

To keep the menu fresh, seasonal specials are frequently introduced. This time, they are offering a Snow Crab Dinner Set for Two ($150++), with an optional 180ml house-pour sake add-on for $30++.

Snow Crab Salad with Ginger Citrus Dressing

The meal began with a Snow Crab Salad tossed in a fragrant ginger citrus dressing, served atop a bed of greens, cherry tomatoes, pickled radish, and orange. The dressing starts with a gentle ginger aroma, followed by bright citrus notes. For an additional $22, diners can opt for the Aburi Wagyu Salad, featuring lightly seared wagyu drizzled with a spicy sesame dressing and topped with crispy deep-fried potato.

Sashimi Platter

Next, the Sashimi Platter presented three kinds of seasonal sashimi, each sliced thick.

Snow Crab Chawanmushi with Ikura

The luxurious Snow Crab Chawanmushi with Ikura stood out, generously topped with sweet snow crab meat, briny ikura, and rich kani miso (crab innards). Beneath the toppings, the silky steamed egg custard offers a luxurious depth of umami enjoyed together.

Grilled Seasonal Fish

The Grilled Seasonal Fish, served with seasonal vegetables, featured two perfectly cooked salmon fillets accompanied by broccolini seasoned with an addictive chilli powder. For those seeking additional indulgence, diners can upgrade to the Saikyo Miso Pork Belly (+$12) or the Miyazaki A5 Wagyu Steak (+$76), both served with seasonal vegetables.

Snow Crab with Ikura Kamameshi

A highlight at Hanare is their Kamameshi, a traditional iron-pot rice dish. This set includes the Snow Crab with Ikura Kamameshi, cooked in fragrant dashi with Koshihikari rice, mushrooms, edamame, carrots, and bamboo shoots. There was also miso soup and pickles served together.

The female snow crab is packed with tender meat, crab eggs, and rich crab innards. Mix everything together for a deeply umami-filled bite. If you can't finish, the staff will shape the remaining rice into onigiri for takeaway. Other Kamameshi options include the Unagi Kamameshi (+$18) and Wagyu Kamameshi (+$24), which feature sliced A4 wagyu.

Nashi Pear Sorbet Served with Sour Plum Jelly

The meal concluded with a Nashi Pear Sorbet served with Sour Plum Jelly. However, we found this overly sweet and slightly artificial in taste, making it the least impressive dish of the night.

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.


Hanare by Takayama
Takashimaya Shopping Centre
391 Orchard Road
#03-07
Ngee Ann City
Singapore 238872
Tel: +65 82989369
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Nearest MRT: Orchard (NS Line, TE Line), Somerset (NS Line)

Opening Hours:
Daily: 12pm - 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]