The Orchard Cafe @ Orchard Hotel Singapore - OZ “Meats” Buffet, A Vibrant Celebration of Premium Australian Produce, Culinary Craftsmanship, and Bold Flavours.

The Orchard Cafe at Orchard Hotel Singapore has recently launched the OZ "Meats" Buffet, showcasing the best of premium Australian produce through a lineup of curated dishes and live stations. Complementing the hearty offerings is an array of decadent desserts, ranging from classics to those inspired by Australian favourites.

Nachos Station

The Nachos Station gets things off to a lively start, featuring AUS grain-fed beef or pork con carne. Paired with condiments such as tender beans, creamy guacamole, spicy salsa, sweet corn and sour cream, it makes for a fun and flavourful starter to the buffet.

Aussie-Style BBQ Pork Shoulder

Slow-roasted AUS Grain-fed Striploin.

At the Carving Station, diners can enjoy Slow-roasted AUS Grain-fed Striploin and Aussie-Style BBQ Pork Shoulder. I personally favoured the pork shoulder, which was noticeably juicier and more tender, with flavours beautifully complemented by the accompanying BBQ sauce.

Halibut

For seafood lovers, the Australian Catch of the Day was Halibut served with Béarnaise sauce. It was a lighter, more delicate option that balances the heavier meat offerings.

AUS Wagyu Beef Sliders

The AUS Wagyu Beef Sliders are also not to be missed, with fluffy buns sandwiching flavoursome patties and melted cheese. These relatively humble-looking bites turned out to be one of my personal favourites.

Short Plate

Lebanese Style Lamp Chop

Another highlight is the Charcoal Grill Station, where AUS Beef Tri-tip, Short Plate and Veal Tenderloin are flame-grilled over charcoal, imparting enticing smoky notes to the succulent meats.

Tim Tam Tart with Berries

Lamingtons

The dessert selection was an absolute joy, rounding off the buffet on a sweet note. Among the seasonal selections, the Tim Tam Tart with Berries was indulgently rich with chocolate, delivering a delightful nutty crunch with every bite. Lamingtons offered a simple pleasure with soft butter cake coated with desiccated coconut, executed well with just the right level of sweetness.

Passion Fruit Pavlova with Fresh Fruit

The Passion Fruit Pavlova with Fresh Fruit was another standout, crisp around the edges with a slightly chewy centre, carrying bright tropical notes of mango and passion fruit.

Bourbon, Rum & Raisin Bread Pudding

The Hot Dessert Station was particularly irresistible, featuring indulgent treats such as Salty Peanut Brownie Pudding, Bourbon, Rum & Raisin Bread Pudding, and a comforting Baked Rice Pudding with Raspberry.

OZ "Meats" Buffet is available from now to 30 April 2026.

Weekday Lunch (Monday to Friday): $88 per person
Weekday Dinner (Monday to Thursday): $102 per person
Weekend Lunch (Saturday to Sunday): $98 per person
Weekend Dinner (Friday to Sunday): $112 per person

For the months of March and April 2026, make a reservation via https://www.millenniumhotels.com/tc/sgfoodonfoot to enjoy a complimentary glass of The Orchard Cafe Signature Drink.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


The Orchard Cafe
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396565
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 12pm - 2.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 10 minutes. [Map]

The Masses @ Arcade The Capitol Kempinski - Celebrates The Festive Season with 7-Course Chef Menu Priced at $68.90 per pax

The Masses is ringing in the festive season with a playful, French-Asian inspired Christmas and New Year menu that showcases Chef Dylan’s signature flair for bold flavours, familiar comforts, and unexpected twists. We were invited to preview the 7-Course Chef Menu (from $68.90 per pax) and their seasonal beverages. What unfolded was a lively mix of colours, textures and creative pairings that will spark conversation around the table.

The Jingle Juice and The Grinch 3/5

We began with two festive drinks created specially for the season - The Jingle Juice and The Grinch. The Jingle Juice ($7.90/glass or $17.90/jug) is a refreshing cranberry-apple mocktail brightened with lime and mint. It tastes exactly as cheerful as it looks, making it an easy pick for non-alcohol drinkers. The Grinch ($18/glass or $49.90/jug), on the other hand, is a melon-liqueur and Prosecco cocktail that arrives in a gorgeous sparkling green. Visually enticing, though we found the flavour slightly muted compared to its vibrant appearance.

Home Made “Rainbow” Brioche 4/5

Louis Oyster 3.8/5

Gougeres 3/5

The meal opens with a trio of breads and snacks, and the standout for us was the Home Made “Rainbow” Brioche, which came warm, crusty, and beautifully speckled with pecans and prunes for added dimension. Slightly dense but very satisfying, especially when paired with the accompanying umami butter.

The Louis Oyster, topped with Bloody Mary, lime and a rim of smoked chilli salt, brings acidity and spice, though subtly. The Gougeres, stuffed with black truffle and finished with melted comté and kumquat, were adorable and aromatic, but flavour-wise leaned milder than expected.

Wagyu Beef Tartare 3.5/5

Kawaebi Pasta 4.2/5

Foie Gras 4.2/5

Among the four starter options, our table sampled three. The Wagyu Beef Tartare surprised us with the clever addition of nashi pear, which added crunch and gentle sweetness to balance the beef. The Kawaebi Pasta was easily the most memorable, packed with “prawn mee” umami thanks to Penang laksa prawn stock, minced pork, confit lemon, kawaebi shrimp and tiger prawn. What the menu didn’t mention but elevated the dish tremendously was the pork lard hidden within.

If you want something indulgent, the Foie Gras (+$15) is a worthy upgrade. Generously portioned, luscious and beautifully complemented by cranberry mostarda, petite apple and poultry jus.

Duo Irish Duck 3.8/5

Halibut 4/5

We continued with all three main options. The Duo Irish Duck features a flavourful confit portion and a tender duck breast, which is slightly gamey for my palate but still well-executed. The carrot-tangerine purée was bright, though the purple cabbage purée felt less cohesive, and we ultimately preferred the duck enjoyed on its own.

The Halibut was the favourite among us! A moist, clean-tasting fillet sitting atop a luxurious shellfish fondue hidden underneath. Elegant, balanced and something I would return specifically to order.

Wagyu Petite Tender 4/5

For beef lovers, the Wagyu Petite Tender (+$15) is a satisfying upgrade. The meat is fork-tender, but the true scene-stealer is the much-talked-about potato pavé that we absolutely couldn’t get enough of. While the miso aubergine purée added depth, it didn’t particularly enhance the wagyu itself.

Blood Orange Granita 3.8/5

A refreshing interlude arrives before desserts: the Blood Orange Granita, which reminded us of a refined take on mango-pomelo dessert. The combination of mango sorbet and pomelo works as a bright palate cleanser after the richer courses.

Chestnut Crème Caramel 3/5

Truffle & Tulakalum 3/5

There are two dessert choices. The Chestnut Crème Caramel brings together chestnut ice cream, gingerbread spice and spiced honey under a crème brûlée. Individually, each element is enjoyable, but together the flavours didn’t harmonise as well as expected.

The Truffle & Tulakalum is undoubtedly unique, with a heavy focus on truffles. The truffle ice cream, however, was a touch oily, likely due to truffle oil, but the Valrhona dark chocolate ganache and mousse were rich and well executed.

In true Chef Dylan fashion, the festive menu is creative, bold and peppered with unexpected pairings that make dining here a lively experience. While not every component landed perfectly for us, the menu offers variety, value and conversation-worthy dishes especially for festive gatherings with friends and loved ones.

Aside from the 7-Course Chef Menu, diners can also opt for a 10-Course Communal Menu ($68.90 per pax, min. 3 pax) and a 2-Course Lunch Menu (from $30.90 per pax) if you’re planning a daytime get-together.

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


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm
Sun: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)

CÉ LA VI Singapore @ Marina Bay Sands - Unveiled New Menu With Modern Asian Flavours

CÉ LA VI Singapore at Marina Bay Sands unveiled a new menu that Executive Chef Joshua Bedell and his team crafted. With over two decades of culinary experience in Asian cuisine across New York, Hong Kong, and Melbourne, the new menu carries both Chef Bedell's creative touch and his team's interpretations of modern Asian cuisine.

Miyazaki Wagyu Beef Carpaccio 4.5/5

Miyazaki Wagyu Beef Carpaccio ($52) made a luxurious starter for appetisers. The thinly sliced wagyu beef had a mouthfeeling texture further boasted by creamy smoked aioli. Pickled cucumber cubes and ponzu sauce cut the richness, while caviar and shimeiji mushrooms enhanced the umami depth of the dish.

Grilled Octopus 4.5/5

The Grilled Octopus ($38), inspired by Chef Bedell's Melbourne experience, stood out with a perfectly done octopus, which enticed with a smoky flavour complemented by a vibrant yellow pepper soy sauce with a gentle kick of heat, mellowed by crisp green apple shavings.

Halibut 4.5/5

For mains, the Halibut ($38) interests with its Eastern spice crust, paired with tamarind jus and a mushroom ragout. The rich mushroom ragout was a star on its own. Its earthiness harmonised with the tanginess of the jus, creating a delicious pairing to the halibut.

A4 Miyazaki Striploin 4.5/5

The A4 Miyazaki Striploin ($130) was one of the better ones I had in a while. The beef was done on point, accompanied by grilled king oyster mushrooms, char-grilled leek, and a golden potato terrine. Tying the elements together was a rich kombu demi-glace, which brought out the flavour profile of the beef.

Roasted Cauliflower 2.8/5

The Roasted Cauliflower ($28), a signature from CÉ LA VI Dubai, was presented on a bed of creamy cauliflower purée. Almond and golden raisin crumbles provided texture and a burst of fruity sweetness, though the cauliflower could benefit from being slightly more tender.

Dulce Miso Toffee 3.5/5

For desserts, the shape of the Dulce Miso Toffee reimagines the nostalgic ice gem biscuit, encasing a sticky toffee pudding within a chocolate mousse. While flavorful, it lacked the iconic sticky pudding texture I desired.

Tropical Mango 4/5

The Tropical Mango ($18) is a delightful tribute to Thai mango sticky rice. Fresh Thai mango cubes mixed with Japanese rice cooked in coconut cream adorned with a crispy rice tuile. The tangy mango cubes balanced the sweet and creamy rice pudding. It was a much lighter option compared to the traditional version, yet equally satisfying.

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.


CÉ LA VI Singapore
Marina Bay Sands
Hotel Tower 3
1 Bayfront Avenue
Singapore 018971
Tel: +65 6508 2188
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Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Mon-Tue: 12pm - 1am
Wed: 12pm - 4am
Thur, Sun: 12pm - 3pm
Fri-Sat: 12pm - 4am

Direction:
1) Alight at Bayfront MRT station. Take Exit C or B. Walk to Marina Bay Sands Hotel. Walk to North Tower and take lift to SkyPark. Journey time about 5 minutes. [Map]