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]

Mosella @ Pan Pacific Orchard - Savour the Bold Flavours of The Mediterranean in an Unforgettable Brunch Experience

Mosella at Pan Pacific Orchard, located within the luxurious confines of Pan Pacific Orchard, recently launched its Saturday Brunch. This exquisite dining experience celebrates the diverse and rich cuisine of the region. Nestled amidst the lush ambience of Pan Pacific Orchard, this brunch affair promises an indulgent spread, live jazz music, and unparalleled hospitality.

48 Months Iberico Ham

Spanish Crystal Bread Tomato

Burrata & Heirloom Tomatoes

The brunch experience kicks off with a selection of signature appetisers served tableside. Among the highlights is the 48 Months Iberico Ham paired with Spanish Crystal Bread spread, evoking fond memories of Spanish adventures with each bite. The Burrata & Heirloom Tomatoes delight with their creamy texture and vibrant flavours, complemented by arugula, fennel compote, and candied walnuts drizzled in basil oil and balsamic vinegar.

Hamachi Tiradito

Amelie Fine de Claire Oyster N3

For seafood enthusiasts, the Hamachi Tiradito presents Japanese yellowtail lightly flavoured in a refreshing mandarin & truffle ponzu sauce, garnished with crispy quinoa and garlic chips. Meanwhile, the Amelie Fine de Claire Oyster N3 offers a delightful briny indulgence, elevated with bloody Mary foam and wafu sauce.

Chicken Siew Mai

Prawn Har Gow

After relishing the four delectable appetisers served tableside, I eagerly made my way to the expansive buffet spread. My first stop? The dim sum section, where tempting offerings awaited. Among the array of choices, the Siew Mai and Har Gow stood out as timeless classics. The Siew Mai, with its succulent filling encased in a thin, translucent wrapper, offered a delightful balance of savoury flavours. Meanwhile, the Har Gow, showcasing plump shrimp enveloped in a delicate yet resilient casing, provided a burst of freshness with every bite.

Grilled Catch of The Day

The Grill section at Mosella's Saturday Brunch is an absolute must-visit for any discerning food enthusiast. Here, culinary delights are expertly crafted and fired to perfection on the Josper Grill, promising a symphony of flavours and textures that are sure to tantalise the taste buds. Among the array of offerings, the Grilled Catch of The Day takes centre stage, showcasing the freshest seafood expertly cooked over the open flame. Each bite reveals a succulent and perfectly grilled fillet, bursting with the natural flavours of the ocean. The Cochinillo - Spanish Suckling Pig, is a true delight for those craving a taste of Spain — tender and flavourful, with a crispy skin that crackles with each bite.

Cochinillo - Spanish Suckling Pig

Grilled Chicken Thigh Skewer, New Zealand Lamb Chop

Not to be overlooked are the Grilled Chicken Thigh Skewer and New Zealand Lamb Chop, each offering its own unique flavour profiles and textures. Whether you're a fan of tender, succulent chicken or prefer the robust flavour of lamb, these dishes are sure to satisfy you.

Salmon Wellington

Black Angus Beef Tenderloin

For meat lovers seeking the pinnacle of indulgence, the carving station at Mosella's Saturday Brunch beckons with its tantalising offerings of Salmon Wellington and Black Angus Beef Tenderloin. It promises a feast of unparalleled enjoyment, crafted with precision and finesse to delight even the most discerning palates. The Salmon Wellington is true artistry, whereby succulent salmon fillets are enveloped in a flaky puff pastry crust, creating a symphony of textures with each bite. The richness of the salmon is complemented by the buttery pastry, resulting in a dish that is both comforting and sophisticated. Meanwhile, the Black Angus Beef Tenderloin takes centre stage as the epitome of indulgence. This premium cut of beef is renowned for its exceptional tenderness and flavour, and at Mosella, it is expertly prepared to perfection. Each slice reveals a juicy and succulent interior, bursting with the rich flavours of perfectly grilled beef.

Kashmiri Lamb Ragon Josh, Palak Paneer, Mee Goreng Mamak

The Indian section beckons with an array of aromatic and flavorful delights that transport diners to the vibrant streets of India. From hearty curries to tantalising grilled meats, each dish is a celebration of rich spices and bold flavours that promise to tantalise the taste buds and evoke a sense of culinary bliss. One standout dish from the Indian section is the Kashmiri Lamb Rogan Josh, a classic North Indian curry known for its robust flavours and tender meat. Slow-cooked to perfection, the succulent lamb melts in the mouth while the fragrant spices infuse every bite with warmth and depth of flavour. The Palak Paneer offers a delightful combination of creamy spinach and soft, homemade paneer cheese for vegetarians. The dish is a true comfort food, with the earthy flavours of spinach complementing the subtle tanginess of the paneer, creating a harmony of textures and tastes that is simply irresistible. Lastly, the Mee Goreng Mamak offered a tantalising fusion of Indian and Malay flavours, with stir-fried noodles tossed in a fragrant spice blend and served with a medley of fresh vegetables and succulent pieces of meat. Each bite is a symphony of flavours, with hints of spice and sweetness dancing on the palate.

The pasta section stands out as a beloved station among diners. It offers a delightful array of freshly prepared pasta dishes cooked to order, ensuring optimal freshness and flavour in every bite. With an enticing selection of pasta varieties and accompanying sauces, this station promises a plate of deliciousness that caters to every palate.

From delicate pastries to decadent chocolates, the dessert spread at Mosella's Saturday Brunch offers something for every palate. Guests can delight in a tempting selection of cakes, tarts, and confections, each lovingly crafted by skilled pastry chefs using only the finest ingredients. Whether you prefer rich and indulgent chocolate desserts or light and refreshing fruit-based treats, there will surely be something to satisfy your sweet cravings.

Available every Saturday from 12pm to 3pm, the Mosella Saturday Brunch is priced at $108 per adult and $54 per child aged 8-12 years old. From appetising crudo to premium cuts expertly seasoned and finished over charcoal fire, Mosella invites you to savour the bold flavours of the Mediterranean in an unforgettable brunch experience.

Note: This is an invited tasting.


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

Opening Hours:
Sat Brunch: 12pm - 3pm

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]

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
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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]