Chef's Tavern @ Craig Road - Affordably Priced Exquiste European-Japanese Cuisine

Chef Stephan Zoisl, previously of Chef's Table at Tras Street, returns with a brand-new concept – Chef's Tavern, a casual European-Japanese eatery tucked along Craig Road. Unlike the Western Omakase experience at his former restaurant, Chef's Tavern offers a more approachable menu built around premium ingredients, well-executed dishes, and warm hospitality.

Tavern Style Teishoku Sets 4.2/5

The Tavern Style Teishoku Sets are available during lunch (Mon–Sat, 12pm – 230pm) from $28++, and offer excellent value. Each set comes with a choice of rotating mains, such as pork or monkfish, served alongside salad, soup, vegetables, fruit and a choice of sourdough or Japanese rice. A satisfying and wholesome one-tray meal that combines quality produce and comforting flavours.

Hokkaido Scallop Crudo 4/5

A refreshing and vibrant start was the Hokkaido Scallop Crudo ($19). Stuffed with mint and shiso, the sweet scallops were paired with a tangy mango leche de tigre, pomelo sacs, calamansi juice, and topped with trout roe and avocado cream. Bright, zesty and texturally pleasing.

Hamachi Sashimi 4/5

The Hamachi Sashimi ($18) was clean and simple, allowing the freshness of the fish to shine through. Paired with lightly pickled vegetables and grapes compressed in sweet Austrian wine, this was a light and elegant appetiser to whet the appetite.

Anchovy Puff Pastry 4/5

The Anchovy Puff Pastry ($12) was another favourite. Ricotta cream and savoury anchovy on a crispy puff base, finished with olives. It had great flavour contrast and texture in each bite.

Prawn & Lobster Ramen 3.8/5

The Prawn & Lobster Ramen ($24) came with a rich, house-made lobster bisque broth simmered over 24 hours. It was packed with deep umami and sweetness, paired with juicy Argentine prawns and an onsen egg. While I enjoyed the broth, the ramen noodles were a little too soft for my liking.

Cold Kombu Angel Hair Pasta 4.2/5

A signature dish here is the Cold Kombu Angel Hair Pasta ($22). Chilled angel hair pasta is dressed in a tom kha coconut and lobster bisque sauce, topped with warm Argentine prawns and crispy artichoke chips, and finished with kombu, chives and lemongrass. It is a cold dish that is packed with flavour.

Schnitzel 'Wiener Art' 4.2/5

Chef Stephan pays homage to his Austrian roots with the Schnitzel 'Wiener Art' ($28). Pork loin coated in kaisersemmel breadcrumbs and deep-fried to golden perfection. It came with a butterhead lettuce salad in a citrusy vinaigrette, cranberry jam, fried capers, and anchovy brown butter, a delightful European take on comfort food.

Maple Leaf Duck Breast 4/5

The Maple Leaf Duck Breast ($32) was perfectly cooked, tender and juicy. Underneath the slices was a rich duck leg confit and duck jus. The dish was lifted with a mix of caramelised onion cream, shallot crumble, charred leek, pickled pearl onions and chive oil. It was a well-balanced and hearty plate.

Alaskan Black Cod 4.2/5

A standout dish was the Alaskan Black Cod ($34). Pan-roasted with a crisp exterior and buttery interior, it was paired with earthy salt-baked celery root. The Madras curry beurre blanc and passionfruit gel added aromatic spice and acidity, finished with trout roe and tarragon oil.

Pina Colada 4/5

The Piña Colada ($14) dessert was a fun play on the tropical cocktail. Coconut parfait, pineapple sorbet, rum caramelised pineapple and gula melaka sauce, all layered with crisp filo pastry. It was refreshing and not too sweet.

White Peach Mousse 3.8/5

The White Peach Mousse ($14) came with white peach compote, oolong ice cream, buttery sable and berries in berry gel. Light and fruity, though the flavours were more subtle compared to the other desserts.

Chocolate Gateau 4.2/5

For chocolate lovers, the Chocolate Gateau ($16) was an indulgent treat featuring multiple layers of chocolate mousse and glaze. Served with yuzu sorbet, yuzu gel, cocoa nibs, chocolate chantilly and popping candy. It is a well-thought-out dessert with different textures and a citrusy lift.

Chef's Tavern by Chef Stephan Zoisl is a great addition to the Craig Road dining scene. Whether you're looking for a value-for-money lunch or refined dinner plates, the dishes here deliver comfort, flavour and finesse without being overly fussy. It's a hidden gem worth checking out.

Note: This is an invited tasting.


Chef's Tavern
Craig Place
20 Craig Road
#01-02
Singapore 089692
Tel: +65 6224 4188
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

One Prawn Co @ New Bahru - A Modern Asian Seafood Restaurant That Challenges Traditional Flavour Pairings

From its humble beginnings as a hawker stall at Golden Mile Food Centre, One Prawn Co has undergone an impressive evolution under the bold vision of Chef Gwyneth Ang. After expanding into a dine-in space at Macpherson (later rebranded as Zhup Zhup), her adventurous culinary journey continues with a brand-new modern Asian seafood restaurant at Singapore’s latest lifestyle hotspot, New Bahru.

Fresh Ostra Regal Oysters and Lime Cheek 4.2/5

We started the meal with Fresh Ostra Regal Oysters ($36), which delivered sweet and briny flavours that filled the palate with the essence of the ocean. The lime cheek provided a subtle citrusy lift, enhancing the natural freshness of the oysters.

Beef Bulgogi and Bafun Uni 4.2/5

An unexpected yet harmonious pairing, the Beef Bulgogi and Bafun Uni ($24) was served atop a buttery, crispy toast. The rich umami flavours of the bulgogi and uni blended seamlessly, creating a bold, indulgent bite.

Seaweed Skate and Lime Crema 4.2/5

The Seaweed Skate ($12) was crispy on the exterior and moist inside, offering a meaty and satisfying bite. The lime crema added a refreshing zesty contrast, complementing the fish's natural flavours.

Dry-aged Hamachi, Kimchi, Puffed Rice 4.5/5

Though visually unassuming, this dish was a pleasant surprise. The tangy kimchi amplified the umami depth of the Dry-aged Hamachi ($26), while the puffed rice provided a light crunch, adding textural contrast to the dish.

Haricot Verts and Burrata 5/5

A highly recommended dish, the Haricot Verts and Burrata ($24) pairs sambal with burrata — an unexpected but genius combination. The spicy, umami-laden sambal beautifully complements the creamy, milky burrata. This dish was so good that I immediately recommended it to my friends as a must-order.

Coconut Chicken Broth, Prawns White Fungus 3/5

The Coconut Chicken Broth ($26) with prawns and white fungus fell short of expectations. The broth was too salty, overshadowing the sweetness of the coconut and chicken essence. That said, the fresh, perfectly cooked prawns were a highlight, boasting a crunchy and succulent bite.

Holy Haddock! - Signature Fish Burger 4.8/5

The star of the night was the Holy Haddock! – Signature Fish Burger ($24). A buttery toasted brioche bun sandwiched with a moist, flaky fish patty, elevated by a yuzu aioli that added a bright, citrusy touch. For an extra indulgence, diners can top up $75 for 30g of caviar, creating a next-level fish burger experience.

King Crab, Preserved Radish Butter, Green Chilli 4.2/5

The King Crab ($32 per 100g) was generously topped with preserved radish butter and green chilli, which beautifully complemented the sweetness of the crab meat. While the accompanying sourdough bread was a nice touch, there wasn't enough sauce to mop up, leaving us wishing for more of that flavorful buttery goodness.

Gindara, Seaweed Congee, Jujube 4/5

Instead of the crowd-favourite Lobster Poached Rice, we opted for the Gindara, Seaweed Congee ($20 per 100g), and Jujube. The smoky, crispy skin and fatty, flavourful flesh of the gindara were delightful. However, this dish is not recommended for children, as the fish contains many small bones. The smooth and creamy congee, infused with seaweed and jujube, added an extra layer of depth and comfort to the dish.

Tropical Fruits, Lime Mousse, Pavlova 4.2/5

To wrap up our meal, we indulged in the Pavlova with Tropical Fruits and Lime Mousse ($15). The light and airy pavlova was perfectly balanced — not overly sweet — with the tropical fruits adding a bright, juicy contrast. The lime mousse introduced a refreshing, zesty finish, making this a fantastic ending to the meal.

One Prawn Co's latest venture at New Bahru is an exciting fusion of Asian flavours with contemporary execution. Chef Gwyneth continues to push boundaries, offering creative dishes that challenge traditional flavour pairings while maintaining familiar comfort. The Haricot Verts and Burrata, Holy Haddock! Fish Burger and King Crab with Preserved Radish Butter are definite standouts, making this a must-visit for seafood lovers looking for something new and adventurous.

Note: This is an invited tasting.


One Prawn Co
New Bahru
46 Kim Yam Road
#01-10
Singapore 239351
Tel: +65 83660130
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Lunch: 11am - 3pm
Bites: 11am - 6pm
Dinner: 6pm - 10pm
Drinks: 11am - 10pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

Aniba @ Battery Road - Revamped Menu and New Cocktails Lineup

Aniba, located at Battery Road, has introduced a revamped menu showcasing inventive seafood and vegetable-forward dishes, blending Asian, Middle Eastern, and European influences. The new lineup also includes a selection of curated cocktails to complement the dining experience.

Pani Puri 3.8/5

For starters, the Pani Puri ($9 per piece), inspired by Indian street food, was elevated with yoghurt-yuzu foam, candied mandarin peel, and a slice of hamachi. This bite-sized snack delivered a refreshing tang and creamy mouthfeel.

Tartlet 4/5

The Tartlet ($12), a crispy shell filled with smoked trout, miso labneh, cucumber, and green peas, offered a well balance of umami and textural contrast, whetting my appetite.

Fatayer 4/5

Fatayer ($10) came hot and cheesy, featuring a classic combination of feta, spinach and leeks, served with a punchy shot of Hamusta soup.

House Baked Breads with Dips 4.5/5

Eggplant 4/5

A highlight was the House Baked Breads ($18), featuring Jerusalem Bagel with Labneh and Za'atar, Kubaneh with Crushed Tomatoes and Schug, and Focaccia with Tahini and Matbucha. The Kubaneh, a soft, sesame-studded braided bread, stood out with its slight buttery sweetness, punctuated by a hint of salt. The accompanying dips, notably the herbaceous Schug and fruity-sweet Matbucha, were delicious. I recommend pairing these breads with Eggplant ($29), a dip similar to the classic Babaghanoush.

Tabuleh 4.5/5

The warm breads were great accompaniments to the two cold dishes we had. Tabuleh ($28) was refreshing with yellowtail ceviche, bulgur, fresh herbs, and pomegranate, brought together with yoghurt and nutty tahini.

Hamachi 4/5

Cauliflower 4/5

A serving of vibrant tomato-capsicum salsa profiled the freshness and delightful mouthfeel of the Hamachi ($29). Other sharing plates we tried include a crowd-pleasing Cauliflower ($27), which was surprisingly indulgent with rich Parsley Pesto, Tahini and curry oil, with a hint of tartness lent by tamarind.

Toro 4.5/5

Toro ($42) was memorable with fluffy pancake-like Lahuch Tacos, which paired perfectly with the lean tuna. The slather of creamy Jalapeño Aioli on the taco boosted an even more satisfying mouthfeel. The acidity of the pickled celery and the sharp shallots and herbs provided a good balance to its flavours.

Cod 3/5

Under Hot selections, we had the Cod ($64), served with Smoked Freekeh and Greens Coulis. The cod was tender and flaky but slightly on the saltier side.

Malabi 4/5

Semolina Cake Bites 4.5/5

Desserts were delightful. Basbusa features soft Semolina Cake Bites soaked with orange blossom water. They were divine with elegant Cheesecake Chantilly and Pistachio Ganache. Malabi was a wobbly milk pudding zesty with spices compote and berries.

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.


Aniba
6 Battery Road
#05-03
Singapore 049909
Tel: +65 9668 8036
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Nearest MRT: Raffles Place (EW, NS Line)

Operating Hours:
Mon-Thu: 12pm - 3pm, 5pm - 12midnight
Fri: 12pm - 3pm; 6pm - 12am
Sat: 830pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Walk to destination. Journey time about 3 minutes. [Map]

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]