Tribal @ Mondrian Singapore Duxton - The Modern Asian Grill That Ignites Conscious & Communal Dining with Primitive Culinary Styles

Nestled on the ground level of Mondrian Singapore Duxton, Tribal beckons diners to embark on an epicurean expedition through its modern Asian grill concept. With wood-fired sharing plates, hearty rice pots, and a rotating selection of beef cuts, Tribal tantalises taste buds with familiar cuisines kissed by the flame. It is complemented by an impressive cocktail program and a curated wine selection — all served with genuine warmth and hospitality.

Satsuma Tomatoes 4.2/5

Our dinner began with an array of small plates, beginning with the Satsuma Tomatoes ($22). Paired with pomelo, endives, sorrel, dashi, and wasabi, the tomatoes' sweetness shone through, stealing the spotlight on the plate.

Hamachi Crudo 4.2/5

Next, the Hamachi Crudo ($26) delighted with thickly sliced sashimi tossed in a smoky-citrusy charred orange ponzu, accompanied by pickled jicama and ikura for a tantalizing textural contrast.

Flat Bread 4/5

The Flat Bread ($14) impressed with its soft, fluffy texture and a delightful hint of toastiness. Slathered with abura miso butter, it was a mouthwatering indulgence.

Fried Duck Neck 4.5/5

The Fried Duck Neck ($24 for 3pc), derived from the 14-Day Dry Aged Duck dish, is a delightful surprise gracing the menu. Here, the culinary team at Tribal showcases their commitment to minimising waste by transforming the often overlooked duck neck into a delectable delicacy. Expertly peppered with house spices, each crispy piece offers a satisfying crunch, perfectly complemented by the refreshing mint nam pla served alongside. Priced at $8 per additional piece, this unexpected treat quickly became one of my favourites.

Celeriac Mille-Feuille 4.5/5

The Celeriac Mille-Feuille ($16) charmed with its aromatic grilled layers glazed with ponzu honey and adorned with macadamia nut, offering a symphony of flavours and textures.

Sweet Peppers 2.5/5

The Sweet Peppers ($16) failed to impress, emerging as the least favoured dish of the evening. Their anticipated sweetness was notably absent, rendering them surprisingly bland on the palate. Despite initial hopes for a burst of flavour, the peppers fell short of expectations, leaving a lacklustre impression amidst an otherwise flavourful dining experience.

Black Cod 3.8/5

Transitioning to the main courses, the Black Cod ($38) is cooked to perfection with its spicy-sweet soy and ginger flower reduction. The cod boasted a moist, buttery texture, complemented by its irresistibly crispy skin. Resting atop a bed of fondant potato, each bite was a harmonious blend of flavours and textures. While undeniably well-executed, the dish lacked the "wow" factor observed in some of the other mains, leaving it slightly overshadowed despite its undeniable appeal.

Octopus 4.2/5

A delightful Asian twist graces the Grilled Octopus ($48), complemented by vibrant flavours of green papaya and sambal bajak. Grilled to perfection, the tentacle boasts a tender texture infused with a smoky aroma that tantalises the senses.

Santori Organic Chicken 4.5/5

Perfect for sharing, the Santori Organic Chicken ($38) is a standout dish at Tribal. This roasted bird is generously glazed in Thailand's beloved gai yang barbecue marinade, offering a burst of savoury and aromatic flavours with every bite. Finished with a squeeze of burnt lemon for a citrusy zing, it's accompanied by a dollop of green chilli relish that adds a tantalising kick. The marinade is exceptionally flavourful, elevating the dish to a new level of culinary delight. No wonder this dish became one of my favourites of the evening.

Charred Pineapple 3.5/5

To round off our dinner at Tribal, we indulged in the delightful Charred Pineapple ($18) for dessert. This dish features succulent pineapple charred to perfection, elevated with a tantalising Szechuan glaze that adds a unique spicy-sweet contrast. It is accompanied by creamy homemade coconut ice cream that provides a refreshing and creamy balance to the dish, and it is finished with a sprinkle of fragrant lime zest for a burst of citrusy flavour.

Mango Bavarois 3.8/5

Another dessert we had was the Mango Bavarois ($18), a delightful creation that pays homage to ondeh ondeh and mango sticky rice. This delectable treat features a luscious combination of creamy egg custard infused with flavours of coconut, pandan, and lime, adorned with fresh slices of ripe mangoes that add a burst of tropical sweetness. The dessert is complemented by a scoop of indulgent gula melaka ice cream, adding a rich and caramelised note to harmonise all the flavours.

Bundt Cake 4.8/5

Last but certainly not least, the pièce de résistance is the Bundt Cake ($18), a divine creation that promises to tantalise the taste buds with its irresistible flavours. This decadent cake is infused with 12-year whisky, which boasts a perfect balance of sweetness and sophistication. Baked to perfection, the cake's exterior is wonderfully crunchy, providing a delightful contrast to its soft and spongey interior. Accompanying it is a generous serving of smoked vanilla ice cream, which adds a luxurious creaminess and a subtle hint of smokiness to every bite. A dollop of tangy kumquat puree is added to enhance the flavour profile even further, offering a refreshing and citrusy note that cuts through the cake's richness.

Note: This is an invited tasting.


Tribal
Mondrian Singapore Duxton
83 Neil Road
#01-07
Singapore 089813
Tel: +65 9789 4699
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 6pm - 1130pm
(Closed on Mon)

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

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to destination. Journey time about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open air carpark. Take the staircase to Duxton Plain Park. Turn right and walk down the Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to destination. Journey time bout 6 minutes. [Map]

Revolver @ Tras Street - A New Private Experience Room Concept

Revolver, a popular restaurant in Tras Street, has elevated its dining experience by unveiling its Private Experience Room on the second floor. This expansive haven features a well-operational bar, a meticulously curated wine cabinet, a cutting-edge sound system, a communal dining table, and sumptuous loungers, creating an intimate space for up to 14 diners. Introducing a novel concept, The Spread ($329++ per pax) is an exclusive menu meticulously crafted solely for this distinguished venue.

Prawn Balchao Monaka 4/5

Burrata Tokri Chaat 4/5

Rock Oysters 4/5

Our dinner began with a trio of exquisite snacks. With their briny essence, the Rock Oysters were paired with a smokey chipotle chutney, yuzu juice, and moilee espuma, creating a sea-inspired overture. The Burrata Tokri Chaat, nestled in a delicate tart shell, featured layers of soft cheese, sun-dried tomatoes, chimichurri, and caviar, a harmonious medley of flavours. Completing the trio, the Prawn Balchao Monaka, a Goan-inspired delight, balanced the sweetness of prawns with a spicy and sour paste.

Japanese Hamachi, Pickled Daikon "Pani Puri" 4.2/5

Next, we savoured the Japanese Hamachi with Pickled Daikon for the small plates, offering a Pani Puri-inspired twist. The Hamachi, known for its fresh and clean taste, was a canvas for the diverse array of flavours that followed. Each bite revealed a nuanced symphony – the buttery richness of the fish, the tangy notes from the pickled daikon, and the zesty finish that lingered, inviting another bite.

Delhi Paneer, Winter Spinach, Shishito Pepper 4.2/5

The Delhi Paner tandoor-baked to perfection, masterfully marries the robust flavours of tandoori cooking with the lush creaminess of paneer, all harmonised by a Winter Spinach mash and the gentle heat of Shishito Pepper. The inclusion of Shishito Pepper is a stroke of genius, adding a mild heat that builds gradually, enhancing the overall experience without overpowering the other elements. It's a subtle heat that complements rather than competes, allowing the tandoori essence to shine.

Japanese King Crab, Gunpowder 4.2/5

The Grilled Japanese King Crab is the epitome of seafood opulence. The crab's natural sweetness was accentuated by the aromatic embrace of gunpowder spices, creating a symphony of flavours. Perfectly grilled to preserve tenderness, each bite was a revelation, marrying smokiness with the delicate richness of the crab.

Whole French Turbot, Spiced Dust 3.8/5

Anticipation hung in the air as the Whole French Turbot made its grand entrance, shrouded in the alluring aroma of spiced dust. The olfactory prelude promised a sensory extravaganza, yet the tasting experience fell short of the aromatic build-up. Although the fish exhibited exemplary texture — firm and moist — the expected infusion of spiced nuances remained elusive. Regrettably, the flavours of the fish appeared somewhat muted, lacking the aromatic depth anticipated from the tantalising spiced dust.

Mayura Station Tomahawk, ABC Sauces 4.5/5

The pièce de résistance of the evening was undeniably the Mayura Station Tomahawk, grilled to a perfect medium rare. With its intricate marbling, this pinnacle of wagyu excellence bestowed upon each bite a heavenly tenderness and a lavish, buttery flavour that lingered on the palate, marking it as the undisputed star of the night.

Comte Kulchette, Black Perigord Truffles 5/5

Stealing the limelight, the star was undeniably the Comte Kulchette, adorned with the richness of Black Perigord Truffles. The flatbread, baked to perfection in the tandoor, cradled a harmonious medley of flavours. Stuffed with comte cheese, truffle puree, stracciatella, mushroom confit, and a generous shaving of Black Perigord truffles, it delivered an exquisite interplay of textures and flavours that was nothing short of extraordinary — a symphony for the taste buds, creating an indulgence that transcended the ordinary.

Japanese Mush Melon Chaat 4.5/5

Grilled Orange 4/5

In a grand finale of sweet delights, the dinner reached its zenith with the entrance of the dessert maestro — the sweet Japanese Musk Melon adorned with the tantalising essence of Chaat masala and a surprising twist of Grilled Orange. Delving into the orange, its meticulously grilled skin presented a novel gustatory experience, revealing an extraordinary way to relish citrus.

Saffron Cheesecake 4.8/5

The dinner at Revolver culminated in an extraordinary encore — the Saffron Cheesecake. The cheesecake redefined indulgence, boasting a molten, lusciously cheesy body that was nothing short of divine. The enchanting infusion of saffron added a regal touch, elevating the dessert to unprecedented heights. The cheesecake's crowning glory, a delightful biscuity base, provided the perfect foundation for the best cheesecake ever eaten.

Sea Buckthorn Marshmallow 3/5

The soft and pillowy Sea Buckthorn Marshmallow, a canvas of sweetness, was transformed into a sublime dessert by adding sea buckthorn. It imparted a delightful tartness, orchestrating a harmonious dance with the inherent sweetness of the marshmallow.

Note: This is an invited tasting.


Revolver
56A Tras Street
Singapore 078995
Tel: +65 62232812/ 96685119
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 1030am - 4pm, 5pm to 11pm
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Mosella @ Pan Pacific Orchard - New Chic Restaurant at Pan Pacific Orchard Hotel

Nestled on the second floor of Pan Pacific Orchard in the heart of Orchard Road, Mosella is a culinary haven offering a fusion of Mediterranean and Peruvian-inspired cuisine. The restaurant boasts an enchanting setting perched over a waterfall and surrounded by lush foliage, providing a unique dining experience. Helmed by Executive Chef Pedro Samper, a San Sebastian native, the menu features a wide range of delectable dishes, from fresh ceviches to expertly prepared premium cuts grilled over a charcoal fire. Guests can choose from an à la carte menu or enjoy three-course set lunches and dinners, regularly updated to keep the experience fresh for returning patrons.

Salmon Tataki Tiradito 4.2/5

The Salmon Tataki Tiradito ($32) is a stunning dish that balances delicate and bold flavours. It features thinly sliced seared salmon, elevated by a vibrant mango salsa and burnt orange, which brings a sweet and citrusy touch to the plate. The dish is adorned with ikura, which offers bursts of briny and salty pops and finished with tahini, a creamy and nutty sauce that ties all the elements together.

Hamachi Tiradito 4/5

The Hamachi Tiradito ($36) combines fresh, thinly sliced Hamachi with a Mandarin Ponzu sauce that offers a zesty and slightly sweet contrast. The addition of truffle adds an earthy and luxurious note, while delicate garlic chips provide texture and a subtle savoury flavour. This dish represents a sophisticated blend of flavours and textures, showcasing Mosella's culinary creativity and commitment to using premium ingredients.

Gambas Al Ajillo 3.8/5

The Gambas Al Ajillo ($40) at Mosella is a classic Spanish dish featuring tender king prawns cooked to perfection in a fragrant garlic oil infused with a touch of chilli, adding pleasant heat to the dish. The use of garlic oil infuses the prawns with a rich and aromatic garlic flavour, enhancing the overall taste profile.

Black Cod 4.2/5

The Black Cod ($62) features a luxurious and buttery fish known for its fork-tender texture. It was expertly prepared to perfection, ensuring it practically melts in your mouth. The dish includes fresh green peas for a touch of sweetness, celeriac for an earthy note, and a zesty salsa verde that adds a vibrant note. The asparagus provides a crisp and fresh element to the plate.

Beef Tenderloin 4.2/5

The Beef Tenderloin ($48) is presented distinctively - served on two metal skewers. The beef is expertly roasted with a blend of aromatic spices, enhancing its flavour and tenderness. Accompanied by chilli oil and Anticucho sauce, a Peruvian-style marinade known for its bold and savoury character, the dish offers a harmonious balance of savoury and spicy flavours. The creamy potato puree adds a comforting element to the ensemble, complementing the beef's richness and spices. This dish is rich, flavourful, and a must-try for those seeking a satisfying and indulgent dining experience.

Japanese Sweet Corn 3.8/5

The Japanese Sweet Corn ($12) is a unique fusion of Japanese and Peruvian flavours. It features tender Japanese sweet corn generously drizzled with tangy lime miso butter for creaminess. The Aji Panca adds smokiness and mild heat, while togarashi provides a gentle kick of spiciness and a hint of umami. The dish offers a harmonious balance of sweet, tangy, smoky, and spicy flavours, showcasing the restaurant's culinary creativity and expertise.

Cacao 4/5

The Cacao ($22) is an interactive and delightful sweet treat. It features a Manjari chocolate tart with a rich cocoa filling encased in delicate pastry. The unique presentation lets you crack open the top part of the tart with a spoon, revealing a creamy hazelnut and caramel filling. This dessert offers a symphony of flavours, from deep chocolate to nuttiness and buttery sweetness, providing a memorable and indulgent way to end your meal at the restaurant.

Tarta de Queso 4.5/5

The Tarta de Ques ($24) features a creamy Burnt Basque Cheesecake, accompanied by apple for a fruity and slightly tart note, finished with a scoop of vanilla ice cream for sweetness. The combination of warm cheesecake and cold ice cream offers a delightful temperature contrast, providing a satisfying and memorable conclusion to our dining experience.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Mosella
Pan Pacific Orchard
10 Claymore Road
Singapore 229540
Tel: +65 6991 6875
Facebook
Instagram
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Breakfast (Daily): 630am - 1030am
Lunch (Daily): 12pm - 230pm
Dinner (Mon-Thu): 6pm - 10pm
Dinner (Fri-Sat, PH): 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance which is right after Royal Thai Embassy. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

Humpback @ Bukit Pasoh - A Refreshed Space With A New Menu

After two months of renovation, Humpback, the modern seafood restaurant and wine bar at Bukit Pasoh, has reopened with a refreshed space and a new menu. In line with the restaurant's commitment to transparency in its food sourcing chain, the menu is ingredient-focused, with the country of origin informed. Dishes are executed using European culinary techniques with Japanese influences, showcasing the best seafood of the season.

Humpback's signature oyster bar has remained the star of the restaurant ever since its opening in 2015. You can find a seasonal roster of oysters from the Pacific Northwest that is shucked upon order. It showcases seasonal oysters sourced from the Pacific Northwest - Hama Hama Oyster Company, a sixth-generation family-run oyster farm in Washington State in the US. We tried all three varieties, each with its distinctiveness - clean and crisp Hama Hama, briny and sweet Summerstone, as well as an earthy sweet Blue Pool. All oysters ($8/pc, minimum six per order) are served on the half shell on ice with Humpback's house sweet-tangy mignonette, lemon and seasonal citrus.

Hamachi Pastrami 4/5

The menu is organised into Snacks and Bites, Small Plates, Large Plates and Desserts. From Snacks and Bites, we had Chef Alynna Tan's elegant portrayal of fish charcuterie - House-cured Hamachi Pastrami ($18) that is smoked with apple wood, served with thinly sliced pickled Japanese cucumber and sourdough baguette crisps. They were savoury with pastrami spices laced with a hint of smoky aroma. Each slice had a delectable meaty texture, further enriched with dots of smoked sour cream.

Buckwheat Bread with Yuzu Butter 3.5/5

While they were great with the crunchy baguette crisps, I took the liberty to have it together with the Buckwheat Bread with Yuzu Butter ($13), and the combination of the toasty bread with the luscious pastrami was equally delicious. The accompanying citrusy yuzu butter is salted with smoked salt, which works well with the deep nuttiness of the bread.

Mussel Toast 4.8/5

My favourite snack would be this Mussel Toast with Spicy Nduja ($16, two pieces). I love its mouth-filling texture accompanied by a hefty punch of flavours, which will whet your appetite too. The buttery toasted brioche fingers were airy with a crusty exterior, slathered with rich, sweet-spicy nduja that allowed it to bind with the plump Australian mussels atop. Bringing the toast close to my nose teased my senses, an elusive layer of smokey notes imparted from the mussels that had been tossed in a smoked oil.

White Asparagus with Blue Crab and White Miso 4/5

Red Prawn Tartare 4.5/5

From Small Plates, we had two cold dishes that celebrate the fresh flavours of Spring. Humpback's rendition of a cold crab salad, White Asparagus with Blue Crab and White Miso ($25), features chunks of lump blue crab from Indonesia alongside shaved white asparagus, dressed lightly with a contrasting miso-mustard dressing, followed by fresh horseradish and olive oil. While the execution brought out both ingredients' delicate and subtle flavours, it didn't excite me as much when placed amongst others on the menu. On the other hand, Red Prawn Tartare with Tosazu jelly and Pomelo ($26) stood out with Argentinian scampi that was succulent and sweet with a meaty bite. Marinated in dashi and rice wine vinegar, their sweetness came through even more.

Purple Clams with Toasted Koji and Green Asparagus 4.8/5

Among the hot selections, Purple Clams with Toasted Koji and Green Asparagus ($31) is a winner. Inspired by local milky fish soup, sweet purple clams from Hama Hama Oyster Company are simmered in sake, mirin and toasted koji cream, enlivened with Dill oil and chilli oil. The broth was milky sweet, aromatic with a whiff, liven up the dish, while asparagus chunks lend texture.

Ricotta Cavatelli 4.5/5

Ricotta Cavatelli with Swordfish Bacon and Chitose Corn ($28) is Humpback's sole pasta offering, and it is a solid one. Handmade cavatelli is tossed in corn stock with oyster mushrooms and Chitose corn from Malaysia. And what brought out the sweetness of the corn, besides the sharp cheese, were the chunks of swordfish belly bacon cured in juniper, thyme, star anise and bay leaf. These smoky fish bacon not only impart that mouthwatering savoury flavour to the pasta akin to typical bacon, but they also add little nuggets of creaminess into the dish.

Marble Goby 4.5/5

Of the Large Plates, what's highly recommend is the Marble Goby ($52). Wild-caught marble goby from Tembilahan River in Sumatra, Indonesia, is filleted and pan-seared with thyme and brown butter, served with a reduction of mussel jus and butter, as well as a dollop of sweet-tangy black garlic and shallot puree. I love the idea of blending black garlic into black garlic and shallot puree, as that mellows the intensity of it, allowing it to complement the fish without overpowering the dish. The accompanying juicy Australian mussels cooked in sake gave the dish an additional bite and flavour.

Toasted Castella Cake 4.5/5

Our dessert was a very comforting Toasted Castella Cake with Crème Fraîche Ice Cream and Soy Caramel ($14), conceived by Chef Alynna out of her food memory of a toasted angel food cake dessert in San Francisco. It's a very well-considered plate of dessert with balanced flavours. Evident in the chosen ingredients - you have the warm and indulging sweetness from the light and airy toasted Japanese-style castella cake, contrasted with a scoop of cold, mildly acidic crème fraîche ice cream, finished with a drizzle of umami soy caramel and a layer of saltish snow salt flakes that counterbalanced the overall sweetness of the dish.

Promotions/Special Nights - Oyster Happy Hour: Enjoy oysters at half price all day every Monday at Humpback Oysters at $4++ per piece (minimum 6 pieces per order) on Mondays and public holidays From opening to 6.30pm on other days of the week

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.


Humpback
20 Bukit Pasoh Road
Singapore 089834
Tel: +65 97729896
Facebook
Instagram
Website
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon - Fri: 5pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 9pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn right and walk down Teo Hong Road. Continue left onto Bukit Pasoh  Road. Walk to destination. Journey time about 5 minutes. [Map]