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]

Salut Private Dining @ Grange Heights - A New Private Dining Concept By Chef Karl Dobler

Celebrate and entertain your friends and loved ones in this beautiful, intimate space. Welcome to Salut Private Dining, a new dining concept helmed by Karl and Jessica - one with excellent culinary skills, the other with impeccable taste.

Austrian Chef Karl Dobler's culinary repertoire spans from Michelin-starred restaurants to luxury hotels across Europe and Australia. You might also remember him from Flutes Restaurant or then Restaurant Salut Private Dining in Dempsey. With great respect for classic flavours and culinary techniques, Chef Karl personally sources fresh seasonal ingredients and carefully prepares them. While contemporary European cuisine is his speciality, he is adept at Asian and Peranakan cooking and whips up a very popular Prawn Noodles. Meanwhile, Jessica works her magic to create the perfect ambience for your dinner event and can set the table for personalised themes. Tonight, we're enjoying a romantic candlelit table set with white roses and artfully strewn crystals.

As guests stream in, smartly dressed wait staff warmly welcome them with flutes of champagne and canapés of the most luxurious degree - smoked salmon with cream cheese & caviar, beef cheeks mini puffs and burrata & tomato mini toasts. Feel free to bring your own wines and spirits. There is no corkage charge. A generous policy!

A dish of Hokkaido Scallop Carpaccio appears in front of us. It's delicately sliced and draped like a flower, drizzled with truffle soy dressing and some olive pearls.

As White Asparagus is in season, the Chef prepares it as a warm appetiser served with a soft hen egg, truffle hollandaise and bellota ham, which is the finest grade of Jamón ibérico with a smooth texture and a rich, savoury taste.

Next comes a pan-seared NZ Bass Grouper prepared with artichoke mash, edamame, and scampi glaze. The fish's flesh is firm, white, and flaky. Delicious!

We got to try the Chef's signature Crispy Roasted Suckling Pig, which had a crackling skin. It is served with smoked pancetta cabbage, rosemary potatoes, and star anise jus.

The dessert was well-timed. We caught an aromatic whiff of the soufflés baking as we were about to finish our main course. Out from the kitchen came those piping hot ramekins of Passionfruit Soufflé, baked with real fruit bits. It was delightfully melty and absolutely enjoyable.

We thought dinner had come to an end but were presented with Hand-rolled Hazelnut Chocolate Truffles. As a chocolate lover, I can only say that I wished I had the whole tray to myself.

Afterwards, a fine selection of Cheese, Dried Fruits, and Crackers accompanied the post-dinner wine and conversation.

Although newly opened, Salut Private Dining has already received strong interest from regulars, who invite Chef Karl to their homes for private catering. A minimum party of 6 persons is required, and the dining room can accommodate up to 20. Typically, a 5-course menu starts from $198 per pax, with no service charge or GST. If interested, do reserve at least 2 weeks to 1 month in advance.

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


Salut Private Dining
Grange Heights
15 Saint Thomas Walk
Singapore 238145
Tel: +65 9831 3067
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Nearest MRT: Great World (TE Line)

Direction:
1) Alight at Great World MRT station. Take Exit 5. Walk to bus stop at Riva Lodge (Stop ID 13071). Take bus number 32, 54, 139 or 195. Alight 1 stop later. Walk to Saint Thomas Walk street. Turn right onto Saint Thomas Walk street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Great World MRT station. Take Exit 5. Walk down River Valley Road towards Saint Thomas Walk. Turn left onto Saint Thomas Walk. Walk to destination. Journey time about 8 minutes. [Map]

AIR @ Dempsey Hill - A Sustainable Dining Experience that Pushes the Boundaries of Culinary Innovation While Rooted in Environmental Consciousness

AIR, an acronym for Awareness, Impact, and Responsibility, represents more than just a restaurant — it's a sprawling 40,000-square-foot oasis at Dempsey Hill. Conceived by Chefs Matthew Orlando and Will Goldfarb, alongside entrepreneur Ronald Akili, this establishment serves as a hub for sustainability, featuring a circular campus encompassing a restaurant, cooking school, research space, and garden farm.

Fermented Cassava Flatbread 3/5

Our dinner commenced with the Fermented Cassava Flatbread ($16), accompanied by whipped mushroom "XO" butter. While the bread exuded a strong, yeasty flavour that didn't quite resonate with my palate, the savoury richness of the mushroom "XO" butter provided a redeeming quality. However, the price tag seemed a tad steep, considering its standard complimentary nature in most establishments.

Crispy Oyster Mushrooms 3.5/5

Next, the Crispy Oyster Mushrooms ($30) emerged from the kitchen. They boasted a delightful interplay of textures and flavours heightened by Sarawak pepper emulsion and pickled chillies. Despite their satisfying crispy exterior and vibrant taste profile, the pricing seemed disproportionate for what essentially amounted to deep-fried mushrooms.

White Fish Ceviche 4/5

A refreshing interlude arrived in the form of White Fish Ceviche ($29) featuring green mango and Kenari nut milk. The dish offered a light and revitalising experience, complemented by the satisfying crunch of emping crisps — an unexpected but welcome addition reminiscent of nachos.

The Whole Coral Grouper For Two 4.2/5

The Whole Coral Grouper For Two ($58) took centre stage for the main course. It is filleted, and confit bathed in a pool of green onion and black garlic vinaigrette sauce. While the fish was excellently prepared, it was the accompanying Smoked Fish Rillette with Fish Bone and Garlic Lavash stole the show, adding depth and complexity to the dish.

Re-Incarnated "Chocolate" 4/5

The Re-Incarnated "Chocolate" ($18) exemplifies the ethos of AIR, showcasing its commitment to sustainability and innovation. Crafted from by-products of common processes—cocoa husks, cascara, and coconut flesh—the dessert undergoes roasting and grinding with cocoa butter and sugar. The result? Luxurious chocolate bars boasting a rich, roasty flavour with subtle coconut undertones. This ingenious approach mirrors traditional chocolate-making methods yet eschews cocoa beans, epitomising AIR's dedication to creative, eco-conscious cuisine.

The Whole Papaya 3.5/5

The Whole Papaya ($18) dessert represents a creative and inventive approach to utilising the entire fruit. This intriguing creation incorporates not only the papaya fruit itself but also features papaya skin granite and uses papaya seeds to impart a peppery note to the dish. While I admire the innovation behind this dessert, I feel somewhat awkward encountering the papaya seeds during consumption. Nonetheless, it's a commendable effort to reimagine traditional ingredients and minimise waste in culinary creations.

In summary, AIR at Dempsey Hill offers a sustainable dining experience that pushes the boundaries of culinary innovation while remaining rooted in environmental consciousness. While some dishes may fall short of expectations, the overarching commitment to sustainability and responsible dining shines through, making it a noteworthy destination for eco-conscious gastronomes.

Note: This is an invited tasting.


AIR
Dempsey Hill
25B Dempsey Road
Singapore 249670
Tel: +65 8228 1528
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 530pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Turn left and walk to the open air carpark. Walk all the way to the end of the carpark to the entrance of AIR. Walk to destination. Journey time about 8 minutes. [Map]

Moxie @ Alumni Association Medical Centre (SGH) - A Modern Mediterranean Dining and Lifestyle Destination

Moxie, the fresh-faced Mediterranean dining and lifestyle haven, has gracefully descended upon the Alumni Association Medical Centre (SGH), replacing the erstwhile Kah Soh. Transforming the space into a modern beach house with a lively coastal vibe, Moxie offers a delectable array of shared plates and refreshing cocktails throughout the day.

The ambiance at Moxie is a breath of fresh air—literally. The modern beach house aesthetic is both inviting and chic, transporting diners to sun-soaked coastal getaways. The airy and vibrant atmosphere complements the Mediterranean fare perfectly, making it an ideal spot for a leisurely meal or casual gatherings.

Moxie Dip Platter with Sourdough/Pita 4.5/5

Kickstarting the coastal journey, we dived into the Moxie Dip Platter with Sourdough ($22). The platter offers a trio of delightful dips—Spinach Yogurt, Smashed Kabocha, and Whipped Ricotta. Each dip is a star in its own right, but if one has to be crowned, the Whipped Ricotta takes the throne. The interplay of textures and flavours, coupled with the choice of either Sourdough or Pita, is a crowd-pleaser.

Burrata 4.8/5

The Italian Burrata ($19) is a masterpiece. Paired with pickled red beets, charred grapes, pistachio dukkah, and red beet gel, the dish is a symphony of colours and flavours. The creaminess of the burrata finds harmony with the tanginess of the beets and sweetness of the grapes, creating a palate-pleasing experience.

Spiced Corn Ribs 4.5/5

The Spiced Corn Ribs ($16) are a revelation. Dressed in cumin-infused aioli, grated feta, and lime, the corn bursts with flavors. Eating it like a rib, squeezing lime included, adds an interactive element to the dish, enhancing the sweetness of the corn.

Grouper Crudo 4.5/5

The Grouper Crudo ($25) is a highlight for seafood enthusiasts. Local flower grouper meets Zhoug coulis, pickled Japanese cucumber, and diced red radish, creating a refreshing and vibrant dish. The coriander seeds sprinkled on top add a final layer of complexity.

Arugula Pesto Orecchiette 4.2/5

The Arugula Pesto Orecchiette ($38) is a flavorful pasta dish. Al dente orecchiette, sautéed prawns and scallops, crab meat, shaved parmesan, fresh arugula, and toasted pine nuts come together harmoniously, offering a medley of textures and flavors.

Catch of The Day - Fillet (200g) 4.2/5

The Catch of The Day (Fillet, $42, 200g) showcases the versatility of Moxie. With a weekly rotation of fish, the pan-fried fillet with clarified butter, browned almonds, and capers is a delightful dish. The moist fish comes with a hint of smokiness, nuttiness from almonds, and tanginess from capers, creating a symphony of flavours.

Moxie Mille Feuille 4.8/5

Save room for dessert, as Moxie's Mille Feuille ($19) is a showstopper. Layers of filo pastry, whipped cream cheese, strawberries, and blueberries, crowned with kataifi and raspberry, deliver a sweet ending with myriad textures.

Dark Chocolate Mousse 4.5/5

Concluding the feast is the Dark Chocolate Mousse ($16). Rich dark chocolate meets hazelnut ice cream, berry compote, toasted hazelnuts, and streusel, creating a well-balanced and indulgent dessert.

Moxie succeeds in bringing the vibrant flavours of the Mediterranean to Singapore's shore. From the captivating ambience to the thoughtfully crafted dishes, each aspect of the dining experience at Moxie reflects a commitment to quality and creativity. The menu's diversity caters to various palates, ensuring that Moxie stands out as a delightful addition to Singapore's F&B scene. Whether you're craving a leisurely lunch or a lively dinner, Moxie beckons with its coastal charm and culinary prowess.

Note: This is an invited tasting.


Moxie
Alumni Association Medical Centre
Singapore General Hospital (SGH)
2 College Road
Singapore 169850
Tel: +65 9339 3380
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Thu, Sun: 1130am - 10pm
Fri-Sat: 1130am - 1130pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT. Take Exit 1. Cross the road. Turn right and walk down Outram Road towards the flyover. At the junction of Outram Road and Chin Swee Road, turn left and walk to College Road. Walk to destination. Journey time about 6 minutes. [Map]

Seafood Paradise @ Clarke Quay - A Gastronomic Journey Along the River

Seafood Paradise has extended its culinary reign with a brand-new outlet nestled at the heart of Clarke Quay. The establishment promises more than just a feast; it offers a panoramic view of the iconic Singapore River, creating a picturesque dining experience that complements its delectable Singapore-style seafood offerings.

Scottish Bamboo Clam with Minced Garlic 4.8/5

Embarking on this seafood odyssey, I began with the Scottish Bamboo Clam with Minced Garlic. This dish was a harmonious interplay of flavours – the inherent sweetness of the bamboo clam beautifully danced with the robust pungency of minced garlic. The tender clam meat and the accompanying vermicelli soaked up the dish's essence, making every slurp a symphony of delectable flavours.

Steamed Dragon Grouper with Preserved Turnip 4/5

The Steamed Dragon Grouper with Preserved Turnip was a testament to culinary finesse. The grouper's flesh was tender, with a delicate texture that was a testament to perfect steaming. The fish's natural sweetness mingled effortlessly with the nuanced taste of the preserved turnip, offering a dish that delighted both the palate and the senses.

Singapore Style Chilli Crab 4.2/5

The iconic national dish, Singapore Style Chilli Crab cooked in a moreish sauce that has the right balance of sweet, spicy and tangy note. Using Sri Lankan mud crabs, the meat is sweet and meaty. Best to order some fried mantou to wipe up those delicious chilli crab sauce.

Australian Lobster with Minced Garlic 4/5

The parade of seafood delights continued with the Australian Lobster with Minced Garlic. Although sweet and tender, the lobster meat presented a distinctively firm and chewy texture, setting it apart from the Boston Lobster. The addition of minced garlic offered an aromatic punch, expertly complementing the lobster's natural sweetness.

Beyond the culinary prowess, Seafood Paradise offers a cosy ambience, making it ideal for business lunches or entertaining overseas guests. Their value-for-money Executive Lunches during weekdays cater to groups ranging from 3 to 6 pax, with prices ranging from $58 to $168. Whether for the stunning view, the impeccable seafood offerings, or the inviting atmosphere, Seafood Paradise at Clarke Quay promises a memorable journey through Singapore's maritime flavours.

Note: This is an invited tasting.


Seafood Paradise
Clarke Quay
(facing Singapore River)
3A River Valley Road
Block A
#01-03
Sinapore 179020
Tel: +65 6378 9410
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 1030pm
Fri-Sun, Eve of PH & PH: 1130am - 230pm, 530pm - 1130pm

Direction:
1) 1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]