Yan Restaurant (宴) @ National Gallery Singapore - Hairy Crab Season Is Back

Autumn is the season to enjoy hairy crabs, and Yan at the National Gallery has crafted a Hairy Crabs fare just for this short period from 15 November to 15 December 2017. What's interesting to know is that these hairy crabs are from the Netherlands, where waters are known to be much more untouched, hence producing meatier and bigger breeds. While steaming is probably the most ideal and common way to relish their flavours, Yan's culinary team has come out with other ways that you could possibly enjoy.

Xiao Long Bao 4.2/5

Steamed Xiao Long Bao with Hairy Crab Meat 蟹粉小笼包 ($12/pc) is simply ingenious. I thought this would be similar to the common version - 80% pork, 20% crabmeat ratio but this is 100% hairy crab meat that is cooked with superior stock. Hairy crab roe is added when the meat is almost cooked. I took it all in, almost effortlessly in just one slurp. The superior stock is brewed for 8 hours with chicken, ham, pork ribs, resulting in a rich and mouthful filling. The skin was soft with a bite. Sadly, it is only available for lunch only! So do order at least one if you are here for lunch during this period.

Sea Perch Fillet 3.8/5

Other than the roe and the delicate sweet meat that hairy crab is highly prized for, how about its less accessible part - the oil? Part of the Hairy Crab Set Menu is Steamed Sea Perch Fillet 菜脯蒸鲈鱼伴时蔬, a Cantonese style steamed Chilean sea perch fillet with soy sauce, served with preserved turnip and poached seasonal vegetables. While one would definitely love this moist and buttery texture of the fish, what's worth taking your time to savour is also the preserved turnip, that has been stir-fried with miso paste and hairy crab oil. That of course didn't steal the limelight from the fish but adds a depth of flavour to its delicate taste.

Oven-baked Lamb Rack 3/5

Not just seafood, from the land, the set menu offers you a Oven-baked Lamb Rack with Bacon 烟肉烧羊扒. The oven-baked Australian lamb rack is wrapped with bacon, baked in the oven and glazed with malt sugar intermittently. The bony portion is my favourite. The edge was charred with smokey sweetness. The rest of it was however slightly too gamey for me.

The highly anticipated Steamed Hairy Crab 清蒸大闸蟹 made its appearance together with 10 Yrs-Aged Shao Hsing Yellow Wine (17%) 十年陈特醇绍兴酒 Wine ($60++ per bottle). As hairy crabs are believed to be ‘cooling’ for the body, it is recommended to pair hairy crabs with something “warm” to bring your 'qi' to a balance. The wine is of course optional but whether or not for health reasons, a sip of the wine in between the nibbling of the hairy crab meat will make your annual affair with the crab even more intimate and memorable. A preserved plum is dropped into your wine, which kinda elevates its fragrance and creates a mellow sweetness which I really like. Being a male, it seems that the crab didn't deliver the kind of meatiness that we expected it to be.

Poached Japanese Noodles with Hairy Crab Meat 4/5

A similar approach to mentaiko pasta, Poached Japanese Noodles with Hairy Crab Meat 蟹粉稻庭面 ($16.80 per portion) accentuates the essence of a hairy crab by ways of contrasting textures, flavours and colours. The hairy crab meat is cooked with superior stock and roe is only added when the meat is almost cooked. With two ingredients that are delicate in their own ways coming together and complementing each other, its a dish that allows me to take in the wonderful flavours of both the crab and the somen.

Glutinous Rice Ball 4/5

Rounding off the meal is a Hot Ginger Soup with Peach Resin and Glutinous Rice Ball 姜汁桃胶汤圆. It is comforting, warm sweetness goes all the way into stomach and my soul. Simple bliss.

Hairy Crabs Feast is available from 15 November to 15 December at $68++ per piece on a la carte menu and set menu at $128 per person. Although I find the process of breaking down the hairy crab quite therapeutic, perhaps due to the lack of roe, I would probably head down to Yan for lunch where I get to savour the Xiao Long Bao, along with my silky Japanese noodles.

Words and photos 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.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

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 destination. Journey time around 5 minutes. [Map]

Sushi Murasaki @ Millenia Walk - Omakase Showcasing Seasonal Ingredients From Japan

Sushi Murasaki is located along the stretch of Japanese restaurants on level 2 of the Japanese Food Street at Millenia Walk. Sushi Murasaki specializes in omakase dining concept showcasing seasonal fish freshly flown directly from Japan's famous Tsukiji Fish Market. I had the Kumo Omakase ($180) which comes with 2 appetizers, 3 kind of sashimi, 6pc nigari sushi, mini premium don, signature soup and dessert.

Hairy Crab Meat 4/5

The omakase dinner started with the seasonal Hairy Crab known for its sweet flesh and rich creamy roes. The crab meat has been de-shelled and topped with its roes and black vinegar jelly. Give it a good mix for the different components to come together.

Smoked Spanish Mackerel 4.2/5

The Smoked Spanish Mackerel is lightly torched on its skin, filling the air with a nice smokey aroma. It is then topped with onion and ginger. A memorable enjoyment with the smokiness and saltiness complementing each other.

Sashimi 4.5/5

You can't really complain much when the Otoro and Chutoro are freshly flown from Japan and served in its original form. Fatty and melted in the mouth, this is simply heavenly.

Tilefish 4/5

Another seasonal item we tried is the Tilefish. The dish showcases both texture and flavour. The deep fried skin and scales provide the crispy texture while the meat itself has a subtle sweetness.

Lobster with Truffle 4/5

Initially I thought I was being served a bowl of soup until I lifted the lid. Inside the bowl, there are chunky pieces of Lobster meat in a mushroom based broth and topped with shaved truffle. It is a rather interesting combination using the earthy truffle to pair with the sweetness of the lobster meat. It took me a while to appreciate the combination.

Shimaaji Sushi 4.2/5

Moving on to the sushi, we started with the Shimaaji Sushi. The chef glazed the sashimi with soy sauce and then topped with roes and wasabi. He even squeeze a bit of lime juice onto the sushi before serving. I enjoyed the lime part, I thought it help to liven up the sushi for a refreshing finishing.

Kinmedai Sushi 4.2/5

The Kinmedai Sushi is again glazed with soy sauce before topping with some yuzu shaving. I realized the chef likes to incorporate other elements onto the sushi to lift the flavour. It is a detour from the tradition way of appreciating sushi, which I think is a good approach while still preserving the basic.

Otoro Sushi 4.5/5

As I was seated at the counter, I could see how painstaking and delicately the chef prepared the Otoro Sushi which is topped with chopped tuna and edible gold leaf. A luxurious piece of sushi that brought me to seventh heaven for its melted in the mouth texture and beautiful flavours.

Foie Gras and Uni Sushi 4/5

Creamy and creamier is how I would describe the Foie Gras and Uni Sushi. Never would I imagine the bold approach of the chef to substitute the tradition use of fish with foie gras and even adorned it with the premium uni. This is a heavenly combination that works perfectly. My only request is to reduce the sauce so as to allow the ingredients themselves to shine.

Uni Sushi 4.2/5

It seems like the previous dish was just a teaser as I was served a whole parcel of Uni. Among all the sushi, the Uni Sushi is the most traditional of all. Just the main ingredient which is the uni and sushi rice, without other elements to boost the flavours.

Wagyu Don 4.8/5

This is definitely the ultimate beef bowl. The Wagyu Don comes with uni, truffle, wagyu, onsen egg, foie gras and fish roes. You may think that this is just too much and too rich to be really enjoyed. The clever part is the bowl is served with garlic fried rice instead of white rice. The garlic fried rice played an important role of cutting through all the richness, providing the much needed balance.

If you have realized, the dishes at Sushi Murasaki is actually quite rich in taste. It is fitting that a bowl of soup is served right at the end to cleanse the palate. The kombu and bonito soup comes with tofu and grilled golden eye snapper fish cheek. A smoothing ending to the dinner before dessert.

Milk Tea Creme Brulee 4.2/5

Wrapping up the dinner is the Milk Tea Creme Brulee. Another interesting twist from the normal creme brulee. The bitter sweet of the caramelized sugar with the creamy custard work harmoniously for a delightful end to the night.

Overall I have enjoyed my omakase experience at Sushi Murasaki. At Sushi Murasaki, the approach in handling the freshly flown ingredients from Japan is towards modern fusion technique, incorporating other elements to elevate the whole experience of Japanese cuisine.

Note: This is an invited tasting.


Sushi Murasaki
Millenia Walk
9 Raffles Boulevard
#02-08
Singapore 039596
Tel:+65 63419668
Facebook
Website
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A or B. Walk to level two of Millenia Walk. Journey time about 5 minutes. [Map]

Szechuan Court @ Fairmont Hotel Singapore - A Seasonal Crustacean Affair At Szechuan Court

The annual hairy crab season is back at Szechuan Court, Fairmont Hotel Singapore. The much anticipated Shanghai delicacy will be available at the restaurant from 24 October to 24 November 2016. Gourmands can indulge in the finest hairy crabs dishes specially created by Master Mok Wan Lok, ranging from dim sum to main dishes.

Hong Kong Style Traditional Roast 4.2/5

Dinner at Szechuan Court started with a trio of Hong Kong Style Traditional Roasted Duck, Pan Fried Pi Pa Tofu and Hairy Crabmeat Broth & Honey Glazed BBQ Pork. All three items on the plate were well executed and I have a hard time deciding which was my favourite. For something different, I would go for the Fried Pi Pa Tofu which is slightly crispy on the exterior with a smooth and silky interior. It is then topped with luxurious hairy crabmeat, giving it a fuller flavour.

Chef's Signature Superior Crabmeat Consomme 4/5

Next we have the Chef's Signature Superior Crabmeat Consomme. In the comforting and lavish bowl of soup, there are zucchini, cod fish, crab meat, carrot and scallop. There are so many ingredients in it that it can be a meal by itself.

Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea 4.2/5

The highlight of the night has to be the Hairy Crab itself. The Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea comes with both a male and female hairy crab. The prized crabs are sourced from the pristine freshwaters of Yangcheng Lake in Jiangsu province, China. I felt that the female crustacean is sweeter compared to the male one. But the utmost enjoyment was the rich and decadent roe.

Hairy Crab Roe Scrambled Egg White Tart 4/5

A new creation this year is the Hairy Crab Roe Scrambled Egg White Tart. This dim sum creation has incorporated a DIY element. Customers can squeeze from the plastic tube to add the amount of vinegar they like onto the pastry. Besides the flaky pastry, the vinegar plays an important element to make the scrambled egg whit glow.

Homemade Crispy Crabmeat Beancurd Skin Roll 4.5/5

Another new creation that I enjoyed a lot was the Homemade Crispy Crabmeat Beancurd Skin Roll. Besides the thin and slightly crispy beancurd skin, what I enjoyed most is the flavoursome stuffing of mushroom and crabmeat. It felt that the chef has wrapped a whole luo han zhai dish into the parcel.

Handmade Ramen, Hairy Crab Roe, Golden Pumpkin Soup 4.2/5

Progressing from the usual hairy crab fried rice, Chef Mok created the Handmade Ramen with Hairy Crab Roe in Golden Pumpkin Soup. The rich and sweet pumpkin soup complemented the silky ramen beautifully. This is further crowned by the hairy crab roe, giving it an unami finishing.

Black Glutinous Rice Cream with Lotus Paste in Filo Pastry 3.5/5

Wrapping up the sumptuous meal, I had the Black Glutinous Rice Cream with Lotus Paste in Filo Pastry. I enjoyed the modern interpretation of the traditional pulut hitam. This will delight both the young and old. Shaped like a flower, the lotus paste in filo pastry felt like Chinese Mid-Autumn festival again.

Set Menu (minimum 2 pax)
5-course set - $138++ per person
6-course set - $188++ per person
Complement your meal with a bottle of Shao Hsing Hua Tiao wine or house wine at a special price of $50++

For a truly decadent experience, dine in a minimum party of two and opt for the set menu from $138++  per person, and stand to win a weekend stay at Fairmont Yangcheng Lake. Seasonal a la items from $18++; a selection of premium Chinese teas and wines is also available.

Note: This is an invited tasting.


Szechuan Court
Fairmont Hotel Singapore
80 Bras Basah Road
Level 3
Singapore 189560
Tel: +65 64316156
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit A and C. Walk to destination. Journey time about 3 minutes. [Map]

Wan Hao Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel

The hairy crab season is back once again. Like previous years, Wan Hao Restaurant (萬豪軒) at Singapore Marriott Tang Plaza Hotel has created a delectable selection of hairy crab dishes to showcase the seasonal delicacy.

Starting the dinner is a trio of hairy crab appetisers.On the plate there is Steamed Crab Meat Dumpling, Steam Hairy Crab Xiao Long Bao and Deep Fried Hairy Crab Ball. My favourite among the trio was the steamed hairy crab xiao long bao, biting into it instantly filled with rich and sweetness of the crab.

Hairy Crab Meat & Roe Broth with Bamboo Pith 2.8/5

I was expecting a bowl of rich and robust bowl of Hairy Crab Meat & Roe Broth with Bamboo Pith. However it turned out to be rather bland. Somehow it felt that something is missing as if it lacked a body.

Milk Stir-Fried Hairy Crab Meat with Egg White 3/5

The next dish is Milk Stir-Fried Hairy Crab Meat with Egg White. While I could taste the sweetness of the hairy crab meat, I thought the milk taste was a bit too heavy throwing the balance off.

Baked Whole Hairy Crab with Shao Xin Chinese Wine 4.2/5

The highlight of the night is the seasonal delicacy, Baked Whole Hairy Crab with Shao Xin Chinese Wine. It is not easy to handle this little fellow. Great that I have eaten it before and I roughly know how to dissect them, making my ways to the sweet flesh and the creamy roes.

Wok Fried Rice with Hairy Crab Meat, Fish Roe and Diced Mushroom 4.2/5

Like all Chinese dinner, the second last course is a either a rice or noodle dish. The Wok Fried Rice with Hairy Crab Meat, Fish Roe and Diced Mushroom was really excellent. Each mouthful is filled with the aroma of the fragrant rice with popping surprises of the fish roes.

Coconut Sago with Japanese Sweet Purple Potato 3/5

The last course is the Coconut Sago with Japanese Sweet Purple Potato. I like the concept and the Japanese purple potato paste is really very sweet. My own wish is that I could have more of the soup or broth, it was so little and shallow that it was almost impossible to scoop the dessert up for consumption.

Wan Hao offers 2 Hairy Crab set menus at $98 for six courses and seven courses at $108. Minimum order of 2 pax is required. Marriott Club Member is entitled for flat 20% discount.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website 
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Peony Jade @ Keppel Club

With the numerous Chinese restaurants in Singapore specializing in different types of Chinese cuisines, one such familiar name is Peony Jade who is known for its Szechuan/Cantonese cuisines. Peony Jade currently has two outlets, one at Clark Quay with the other at Keppel Club which is opened to public. At this time of the year, it is the season for the much awaited Hairy Crabs from Yang Cheng Lake in China's Jiangsu province. Peony Jade has created The Gold Rush Hairy Crab Menu available from 14 October to 30 November 2014 to celebrate the return of these delicious crustaceans.

Mister Crab 4/5

Welcoming the return of the delicacy, we started with the Mister Crab ($14.80 for 3pc). The cute crab shape crystal dumpling is filled with prawn and hairy crab meat. Packed inside the thin translucent orange dumpling skin is a delightful marriage of crunchy prawns and buttery crab roe.

Pomegranate Hairy Crab Meat topped with Creamy Golden Roe 3.8/5

Next is the Pomegranate Hairy Crab Meat topped with Creamy Golden Roe ($58). This is a hit and miss for me. In terms of the ingredients and flavours it was top notch that was very pleasing to the palate. This is like discovering a bag of gold with all the luxurious ingredients wrapped in the huge dumpling skin. Unfortunately due to its huge size, I have difficulty figuring how best to consume it. In the end, I am left with the tail end of the dumpling skin which was not very palatable.

Steamed Hairy Crab with Homemade Chinese Rice Wine 3.8/5

The Steamed Hairy Crab with Homemade Chinese Rice Wine ($48) which is cooked in a stone pot is an unique take from the tradition way of preparing the hairy crab. I applauded the idea of having both the Ying and Yang elements in a pot. Hairy crab is known for its Ying element and usually is paired with Chinese yellow wine or ginger tea to balance with the Yang element. In this dish, the Chinese rice wine which is fermented by the Chef himself for more than a month plays the role of the Yang element which is slurping good. Unless you have an iron fist, the challenge will be dissecting this little fellow cooked in a pipping pot of soup.

La Mian Soup Topped with Hairy Crab Meat Garnised with Golden Caviar 4.2/5

Like all Chinese dinner, our last course is a carb dish in the La Mian Soup Topped with Hairy Crab Meat Garnised with Golden Caviar. The full bodied soup with the buttery golden hairy crab roe was simply richness in a bowl. However the intense flavour can be too heavy for some but definitely not me.

Hot Ginger Tea with Glutinous Rice Dumplings 4/5, Mao Shan Wang Durian Mochi 4.8/5

The hairy crab feast is wrapped up on a ginger high with the Boiled Hot Ginger Tea with Glutinous Rice Dumplings ($7). The ginger was really spicy which is good for the body after consuming all the hairy crabs dishes. This ends on a perfect note with the Mao Shan Wang Durian Mochi ($12 for 3pc). I have only known of their Mao Shan Wang mooncake but the mochi with its soft chewy texture stuffed with the creamy and fragrant premium durian paste brought the house down for me.

This seasonal hairy crab promotion at Peony Jade at Keppel Club is available from 14 October to 30 November 2014. Prices start from S$12 for ala carte items, S$88 per person for set menu and S$138 per person for premium set menu.


Peony Jade
Keppel Club
Level M
10 Bukit Chermin Road
Singapore 109918
Tel: +65 62769138
Facebook: https://www.facebook.com/PeonyJadeRestaurant
Website: http://www.peonyjade.com/
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Mon-Fri: 11am - 230pm, 6pm - 1030pm
Sat-Sun: 1030am - 230pm, 6pm - 11pm

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Walk towards Bukit Chermin Road. Turn right into Bukit Chermin Road. Walk along Bukit Chermin Road. Turn right into destination. Journey time about 20 minutes. [Map]

Mouth Restaurant (地茂馆) @ China Square Central

It was almost two years since I last visited Mouth Restaurant at China Square Central. Today I am back for their Treasure Pot Feast (九大簋盆菜) promotion. The value for money 9 course feast begins at $31.80++ per pax (for 6 to 9pax) or $29.80++ (for more than 10pax). The background of the treasure pot feast is based on the fact that in the past for village celebrations, the ordinary people ate poon choi while the wealthy family feasts over a total of nine courses.

Steamed Shanghai Hairy Crab 4/5

Our 9 courses feast started with the Steamed Shanghai Hairy Crab. Actually the Treasure Pot Feast (九大簋盆菜) does not have this dish. The owner decided to replace the Suckling Pig with the Hairy Crab for us to try since it is in season. This is actually my first time having hairy crab. It is quite an experience eating the delicate crab with the creamy roe and sweet flesh. Currently Mouth restaurant is having 3 different promotion sets for the hairy crab at $38.80, $48.80 and $88.80 per pax.

Early Days Shark Fin Soup 4/5

Next is the Early Days Shark Fin Soup, I like the extra fried wanton skins that is topped to the soup to give it an addition layer of texture.

Nostalgia Whole Prawn 3.5/5

The Nostalgia Whole Prawn is given a modern interpretation with the used of whole prawn instead of minced prawn paste. Toast and kaya or butter is common but it never came across my mind to pair it with prawn. A delectable combination that will be enjoyed both the young and old.

Sauteed Asparagus with Wild Mushroom in Truffle 4.2/5

The Sauteed Asparagus with Wild Mushrooms in Truffle was very well executed. The asparagus retained its crunchy texture while the use of real truffle and truffle essence further enhanced the sweetness of the crunchy greens.

Traditional Braised Pi Pa Tofu 4.2/5

Not to be missed is the Traditional Braised Pi Pa Tofu. I actually don't understand how the dish is associated with the classic Chinese instrument. All I know is that the tofu was silky and smooth.

Hong Kong Temple Street Claypot Rice 4/5

The aroma of the Hong Kong Temple Street Claypot Rice filled the air when the lid was lifted. I like the fact that the chicken was still moist and tender. While I hope that the sauce for the rice could be more there was actually an even better way to enjoy this to the fullest. Add a bit of the garlic vinegar sauce to the claypot rice and be surprised by the accentuated taste.

Sauteed Basil Grouper Fish Meat in 3 Cup Sauce 4/5

I like the fact that the Sauteed Basil Grouper Fish Meat in 3 Cup Sauce is fillet into cubes, making it easy to eat. Cooked in a sauce that is similar to the 3 cup chicken, I actually enjoyed this more. I find that the fish meat infused with the sauce better than chicken. The basil also given the dish an added dimension in flavour.

Braised Trio Sea Treasure in Abalone Sauce 4.5/5

For me the highlight of the 9 course treasure pot feast has to be the Braised Trio Sea Treasure in Abalone Sauce. The premium sea cucumber and fish maw infused with the delicious abalone sauce simply sent me to seventh heaven with the luxurious ingredients. For the amount one is paying for the 9 courses feast, I think this already recovered if not all but most of your cost.

Doubled Boiled Ginger Tea with Glutinous Rice Balls 4/5

This is specially served because using when one has hairy crab it is paired with ginger tea or yellow wine for a balance in ying and yang in the diet.  The Doubled Boiled Ginger Tea with Glutinous Rice Balls was warm and refreshing, serving the purposes in a yummy one.

Legendary Baked Salted Egg Yolk Bun 4.5/5

How can I come to Mouth Restaurant and not have the Legendary Baked Salted Egg Yolk Bun. The name already say for itself, it is legendary. The baked crust bun with its crisp and fluffy texture filled with flowing salted egg yolk lava was like a match made in heaven. It was heavenly.

Squid Ink Char Siew Bao 4.2/5

Ever since my previous almost two years ago, I still remembered and missed their Squid Ink Char Siew Bao. Hence I made a special request to try them again. I am glad that it is still as good and I was really content. They also have the squid ink har gow and chee cheong fan. Unfortunately I am too full to have more. I will save my stomach for my next visit.

Mouth Restaurant (地茂馆)
China Square Central
South Bridge Court Shop House
22 Cross Street
#01-61
Singapore 048421
Tel: +65 64385798
Facebook: https://www.facebook.com/pages/Mouth-Restaurant-%E5%9C%B0%E8%8C%82%E9%A6%86/213508241996944
Website: http://www.mouth.com.sg
Nearest MRT: Chinatown (NE Line, DT Line)

Opening Hours:
Weekday: 1130am -3pm, 6pm - 10pm
Weekend & PH: 10am - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Cut throught Chinatown Point and Hong Lim Complex. Cross South Bridge Road. Walk towards the stretch of shop houses along South Bridge Road. Journey time about 8 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross South Bridge Road. Turn left and walk towards the stretch of shop houses along South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]