Numb Restaurant (川麻记) @ Marina One - Numb Restaurant Launches New Seasonal Sichuan Dishes Alongside 2nd Anniversary

Numb Restaurant at Marina One celebrates its 2nd Anniversary with the launch of an exciting lineup of new seasonal Sichuan dishes, each crafted with the modern flair for which the restaurant is known.

From now until 9 Nov 2025, diners can enjoy 50% off their highest-priced dish from the new menu with a minimum spend of $50. Plus, those who order the Spicy Chongqing Chilli Chicken ($40.80) and reply “Labubu Spicy” when prompted by the staff will unlock a complimentary upgrade to the upsized portion.

Golden Bliss Jasmine Tea, Fortune Blossom Jasmine Matcha

We began our meal with two new cold-crafted tea drinks, the Golden Bliss Jasmine Tea ($7.80) and the Fortune Blossom Jasmine Matcha ($7.80). Both were light, refreshing and carried pleasant floral notes.

Iberico Pork Belly with Garlic Sauce 4/5

Playfully presented, the Iberico Pork Belly with Garlic Sauce ($19.80) featured slices of boiled pork belly, drizzled with a tangy chilli and vinegar mix, alongside cucumber ribbons, ready to be dipped. The cucumbers provided a good balance of freshness and added crunch.

Sichuan Beer-Braised Duck with Potatoes 4/5

The Sichuan Beer-Braised Duck with Potatoes ($34.80) arrived sizzling in a claypot, with tender chunks of duck stewed in a rich braise. This would be good to have with white rice.

Golden Broth Crispy Rice Pot with Abalone and Seafood 3/5

Next was the Golden Broth Crispy Rice Pot with Abalone and Seafood ($46.80), which had a bed of brown rice mixed with prawns, abalone slices, edamame, carrots, and corn, topped with puffed rice. It was a pity that the broth leaned slightly bland and was overpowered by the brown rice’s nuttiness.

Classic Chengdu Seabass in Sour Pickled Soup 4.2/5

The Classic Chengdu Seabass in Sour Pickled Soup ($39.80 for Small, $49.80 for Large) is from the existing menu and was just as satisfying as on our previous visits. The bowl came brimming with tender slices of seabass, enoki mushrooms, and Sichuan pickled cabbage. What stood out was the broth, which was flavourful yet clean, with a drinkable tang and a gentle heat that even spice-sensitive diners can enjoy.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Numb Restaurant
Marina One West Tower
#01-12
9 Straits View
Singapore 018935
Tel: +65 94601960
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Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Fri: 11am - 230pm, 530pm - 10pm
(Closed on Sat & Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to destination. Journey time about 5 minutes. [Map]

ANJU @ Tras Street - Modern Korean Dining with Creative Flair

ANJU is a modern Korean dining and bar restaurant tucked along Tras Street in Tanjong Pagar. Taking its name from the Korean term for dishes enjoyed with alcohol, ANJU focuses on elevating traditional flavours while pairing its creative cuisine with a curated selection of Korean spirits and liquors. The restaurant delivers a refined take on Korean classics in a contemporary and elegant setting.

Buckwheat Crepe 4/5

We started with the Buckwheat Crepe ($16), a dish that immediately set the tone for the evening. The crepe had a gelatinous, bouncy bite, wrapping around pickled radish, egg, mushroom, and prawn, with Dijon mustard to tie it all together. A refreshing, eye-opening start.

Black Bean Mascarpone 4/5

The Black Bean Mascarpone ($16) was another creative snack, served with sourdough crackers. The mascarpone was addictively creamy with a balance of sweet and savoury notes.

Bangeo 4.2/5

The Bangeo ($26), featuring yellowtail ceviche paired with carrot kimchi and Earl Grey dongchimi, stood out for its lightness and refreshing zesty flavours.

Hogam Jeon 4.5/5

A highlight was the Hogam Jeon ($26), a signature dish comprising potato, zucchini, prawn, and onion pickle. Crispy on the outside with layers of textures inside, it was immensely satisfying. The optional addition of mozzarella (+$3) elevated the dish even further.

Yangnyeom Cauliflower 4/5

The Yangnyeom Cauliflower ($22) was a surprise. It looked like Korean fried chicken at first glance, but the crunchy cauliflower tossed in a sweet-spicy gochujang sauce (with chewy rice cakes for added texture) was just as addictive.

Dwaeji Deungsim 4.2/5

The Dwaeji Deungsim ($36) showcased tender, succulent Iberico pork grilled to perfection. Pairing it with barley ssamjang accentuated the flavour, while pickled radish refreshed the palate.

Spicy Dak Galbi 4.5/5

The Spicy Dak Galbi ($36) was another winner. Oven-baked, tender, and rich with flavour, the addictive marinade was complemented by cashew nuts and spring onions for texture and balance.

LA Galbi 4/5

We also tried the off-menu LA Galbi. The beef short ribs, cut across the bone, were marinated in a sweet sauce and grilled to a charred finish. Tender, juicy, and served with housemade green chilli sauce, it made for a harmonious bite.

Ssambob 3/5

Baek Kimchi 4/5

As accompaniments, the Ssambob ($10), barley rice rolls wrapped in savoy cabbage was a refreshing alternative to plain rice, though not particularly memorable. The Baek Kimchi ($7), a white kimchi with radish and red dates, was a bright palate cleanser that balanced the richness of the mains.

Korean Donut 4/5

Desserts at Anju were inventive and memorable. The Korean Donut ($18), made with sweet rice dough, had a chewy texture complemented by Parmesan tuile, cinnamon milk ice cream, sea salt meringue, and candied walnut. It was a light yet satisfying finish.

Sweet Potato 4.5/5

The Sweet Potato 2.0 ($18) was a standout. A reinterpretation of sweet potato crème brûlée (though more puree-like in texture), it was layered with caramelised sugar, sweet potato ice cream, brown butter crumble, chips, and a dusting of coffee powder. It was complex yet comforting.

Makgeolli Pannacotta 4.2/5

The Makgeolli Pannacotta ($18) was another creative dessert. The makgeolli jelly carried the fragrance of rice, enhanced by fresh melon and strawberry, condensed milk, and playful popping candy, for a sweet and refreshing ending.

ANJU is not your typical Korean restaurant. With its thoughtful pairings, modern reinterpretations, and polished presentation, it elevates Korean dining to something exciting and refreshing. While prices are on the higher side, the creativity and execution justify the splurge. Whether you’re here for a date night or a gathering with friends over soju and modern bites, ANJU delivers a memorable dining experience that stands out in Singapore’s Korean food scene.

Note: This is an invited tasting.


ANJU
62 Tras Street
Singapore 079001
Tel: +65 66121172
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm
(Closed on Sun & Mon)

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

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

GU:UM @ Keong Saik - Contemporary Korean Steakhouse Launches Limited-Time Local-Inspired SG60 Menu

Helmed by Chef Louis Han of One Michelin-starred NAE:UM, GU:UM continues to impress with its contemporary take on Korean barbecue, spotlighting premium meats laced with Asian and Korean influences.

To celebrate SG60 and Singapore’s birthday, Chef Louis and his team have launched a limited-time SG60 Menu available till the end of August. This special offering showcases familiar local flavours creatively fused with traditional Korean ingredients and sauces, available either a la carte or as part of the GU:UM Sang Set Menu ($168 per pax), which includes both current signatures and SG60 exclusives. Diners ordering the set will also enjoy a complimentary cocktail during August.

For non-alcoholic pairings, we tried the Homemade Chung Fizz ($12), available in grapefruit or orange. The grapefruit version stood out with its crisp, refreshing finish and lighter sweetness.

Mandu Wings 4.2/5

We kicked off with the Mandu Wings ($18), deboned chicken wings restuffed with a savoury mandu-style mix of marinated minced chicken, glass noodles, and chives. Deep-fried and baked for a crisp finish while retaining a juicy interior, the wings were served with an appetising mala tomato gochujang sauce that added a punchy, tangy spice. We thought that this was such a clever cross!

Gochujang Soft Shell Chilli Crab 4.2/5

Next came the Gochujang Soft Shell Chilli Crab ($32), a nod to one of Chef Louis’ favourite local dishes. The dish stayed true to key chilli crab elements while layering in Korean touches. Crispy soft shell crabs, coated in fried sago, were nestled in a gochujang-spiced gravy, paired with grilled Cheongyang peppers and chewy Korean rice cakes instead of the classic fried mantous. It was balanced and flavourful, with notes of sweetness, acidity and buttery depth.

Iberico Pork OP Rib 4.5/5

Though not part of the SG60 menu, the Iberico Pork OP Rib ($116 for 400g) was a standout. Grilled to a medium pink with a light char, the pork was tender yet slightly chewy, served with a vibrant spread of condiments including wasabi, kimchi, achar, and fermented squid. This cut is one of the restaurant’s three new premium additions alongside Shimo Wagyu MBS6 Anchangsal ($156 for 280g, $86 for half portion) and Australian Rack of Lamb ($126 for 550g).

Dalkochi Satay 4.2/5

The smoky Dalkochi Satay ($26) reimagines local satay using skewered chicken, tteok, and Japanese leek, marinated in a nutty ssamjang rempah sauce.

Uncle Lulu’s Fried Rice 4.8/5

Served in a hot Korean stonepot, Uncle Lulu's Fried Rice ($34 for 2-3 pax) featured kimchi fried rice topped with tender grilled Jeju-style squid. We polished this quickly despite being full at this point, and loved it for its alluring char and well-balanced kimchi flavour. Unlike the usual renditions of this dish we've had, where the kimchi usually overpowers, it was less tangy and acidic here.

Red & White Bingsu 4.5/5

To wrap up, the Red & White Bingsu ($18) delivered a surprising highlight. Inspired by Singapore's national colours and traditional Korean shaved ice, it featured watermelon sorbet, yoghurt cream, pomelo bits, watermelon lime granita, mint, and lemon zest. It was textural, wonderfully refreshing, and not too sweet, making it a perfect finish to our indulgent meal.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


GU:UM
29 Keong Saik Road
Singapore 089136
Tel: +65 8831 6308
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sat: 1130am - 230pm, 6pm - 11pm
Sun: 1130am - 430pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road to Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Asador Singapore @ Joo Chiat Road - Wood-Fried Spanish Flavours in the Neighbourhood

Tucked away in the heritage-rich enclave of Joo Chiat, Asador Singapore brings the soulful flavours of Basque-style cooking to the East with its wood-fired Spanish grill concept. Set in a cosy yet refined semi-casual setting, the restaurant’s warm neighbourhood vibe, attentive service, and authentic Spanish fare make it a gem perfect for both date nights and friendly gatherings.

Jamon Iberico 4.2/5

We started our evening with a serving of Jamon Ibérico, carved tableside from a 100% acorn-fed whole ham leg. The thin slivers of ham were served with pan de cristal and grated tomato, offering a delightful balance of savoury richness and freshness. The quality and ritual of hand-carving echoed fond memories of Spain, bringing a slice of its culinary tradition to our table.

Anchoas 4/5

Next, we had the Anchoas, featuring premium "00" anchovies from Santoña laid delicately atop toast. These prized fillets, which are thick, meaty, and packed with umami, strike a delicate balance between saltiness and subtle sweetness. Best enjoyed on toast to temper the intensity, this dish was both simple and luxurious.

Tomate 4.2/5

The Tomate dish showcased a beautiful medley of grilled tomatoes, dressed in dry-aged beef fat, and accompanied by a pool of ajo blanco —a creamy, cold soup often described as a white gazpacho. The sweetness of the tomatoes harmonised with the richness of the dressing and the refreshing ajo blanco, creating an elegant and well-balanced plate.

Col 4.5/5

A standout vegetable dish came in the form of Col, featuring grilled Hispi cabbage with anchovy-garlic dressing and topped with fried kale. The cabbage's natural sweetness, accentuated by charring, was elevated by the umami-laden dressing. The crispy kale added a delightful textural contrast, making this a dish greater than the sum of its parts.

Chipirones 4.2/5

The Chipirones, or baby squid, were charcoal-grilled and stuffed with chorizo, then served atop a vibrant mojo verde. Perfectly grilled to a bouncy tenderness, the squid was smoky and juicy, while the chorizo stuffing delivered a spicy, savoury punch. The garlicky green sauce added a fresh and herbaceous finish.

Sereto Iberico 4.5/5

From the wood-fired grill came the Secreto Ibérico, a prized cut of pork shoulder known for its marbling and tenderness. Grilled to perfection and paired with mojo picón, a bold, smoky red pepper sauce, the meat was exceptionally juicy. It was so tender it could be mistaken for beef. It was a clear highlight of the night.

Tarta de Queso 'La Vina' 4.2/5

To end on a sweet note, we indulged in the Tarta de Queso 'La Viña', a tribute to the iconic Basque burnt cheesecake. With its caramelised top and creamy, almost molten centre, the dessert was indulgent without being heavy. It was a perfect finale to the meal.

Asador Singapore offers an elevated yet approachable Spanish dining experience in the East, featuring dishes that remain true to their roots while incorporating finesse. Whether you're a fan of smoky grilled meats or looking to explore refined Spanish classics, this is one spot that promises to impress.

Note: This is an invited tasting.


Asador Singapore
51 Joo Chiat Place
Singapore 427775
Tel: +65 9836 1792
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu: 530pm - 12midnight
Fri-Sun: 12pm - 2pm, 530pm - 12midnight

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]

Si Chuan Dou Hua Restaurant @ PARKROYAL on Beach Road - À La Carte Dim Sum Buffet Featuring Over 50 dishes

Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road has introduced an À La Carte Dim Sum Buffet featuring over 50 dishes, available from now till 31 August 2025. Guests can indulge in unlimited servings from an extensive menu, along with a platter of four premium creations limited to one serving per guest.

Premium Creations 3/5

The Premium Creations platter comprises Steamed Prawn Dumpling with Bird's Nest, Steamed Pomegranate Seafood Dumpling, Steamed Mushroom Bun with Minced Chicken, and Steamed "Shao Mai" topped with Sea Urchin. While all three dumplings shared a similar taste profile despite the variations in ingredients, the Steamed Prawn Dumpling with Bird's Nest stood out. The Bird's Nest itself did not significantly elevate the flavour, but the dumpling had a more succulent and refined bite compared to the others.

Smoked Duck and Prawn Dumpling 3/5

Crab Meat and Vegetable Dumpling 3.5/5

We also tried four more dumplings. The Smoked Duck and Prawn Dumpling offered a pleasing smoky depth that differentiated it from a typical prawn dumpling, though the filling felt overly compact. The Crab Meat and Vegetable Dumpling leaned towards a generic seafood profile, but the flavour of the crab meat still came through.

Black Pepper Minced Beef Dumpling 4/5

Minced Meat Glutinous Rice Dumpling 4/5

Both the Black Pepper Minced Beef Dumpling and the Minced Meat Glutinous Rice Dumpling wrapped in Banana Leaf left a stronger impression. The former featured a paper-thin dough skin skillfully wrapped around a delicious minced beef filling, with the skin offering a satisfying bite. The latter was a delightful combination of sweet glutinous rice dough and savoury minced meat, further elevated by the fragrance of the banana leaf.

Radish Puff Pastry 4.5/5

Among the pastries, the Radish Puff Pastry was a highlight. It had a thin, flaky crust encasing juicy radish, and the addition of white sesame seeds added a brilliant touch of aromatic nuttiness to each bite.

Hot and Sour Soup 2.5/5

For soups, we tried the Hot and Sour Soup. Unfortunately, the level of heat was overwhelming.

“Chong Qing” Diced Chicken with Dried Chilli 3/5

Fried Crispy Iberico Pork 4/5

The buffet also features Sichuan classics such as "Chong Qing" Diced Chicken with Dried Chilli and Fried Crispy Iberico Pork, both of which remain crowd favourites.

Bean Curd in Spicy Minced Meat Sauce 2.5/5

Stir-fried Prawn with Dried Chilli and Cashew Nut 3.5/5

However, the Bean Curd in Spicy Minced Meat Sauce was surprisingly one-dimensional, lacking the signature numbing aroma of Sichuan pepper and missing the juiciness one would expect from the minced meat. The Stir-fried Prawn with Dried Chilli and Cashew Nut was more satisfying, with succulent prawns coated in a fragrant glaze.

Sautéed Black Pepper Beef 4/5

Deep-fried Prawn with Wasabi 3.8/5

From the Cantonese selections, the Sautéed Black Pepper Beef offered tender slices of beef packed with bold black pepper flavour. The Deep-fried Prawn with Wasabi was well-executed, featuring a creamy wasabi sauce that struck a well-balanced note without being overpowering.

Herbal Jelly

Chilled Mango Sago

To end the meal, we had Chilled Mango Sago and Herbal Jelly — simple yet refreshing desserts to sum up the dim sum experience.

À La Carte Dim Sum Buffet
Fri - Sun & PH from 11.30am to 2.30pm (last order at 2.00pm)
Adults: $68++, Child (6 to 12 years): $34++

Promotions:
Father’s Day: On 14 and 15 June 2025, dad eats for FREE with a minimum of 3 paying adults (Cap at 3 dads eat free per table)
Pan Pacific DISCOVERY Members enjoy a 20% discount
DBS/POSB Bank Cardholders enjoy a 15% discount

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 6pm, 630pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]