One Prawn & Co @ New Bahru - Modern Asian Seafood Grill by Chef Gwyneth of Michelin Bib Gourmand Zhup Zhup

One Prawn & Co would be familiar to prawn noodle enthusiasts, as the original Michelin Bib Gourmand prawn noodle eatery by Chef Gwyneth has since been rebranded as Zhup Zhup. Today, One Prawn & Co represents her newest culinary venture, a modern Asian seafood grill concept at New Bahru, centred around woodfire grilling and bold fusion flavours.

The restaurant offers a mix of indoor and outdoor seating, along with counter seats that provide diners with a front-row view of the chefs at work in the open kitchen.

The $100++ per pax dinner set menu is perhaps the best introduction to Chef Gwyneth’s cuisine. Thoughtfully curated, it takes diners on a progression of flavours, beginning with lighter, refreshing bites before moving into deeper, smokier notes. A minimum of two diners is required, and reservations should quote OPC100SET.

Hamachi Tartare 4/5

The meal began with the Hamachi Tartare, served on a crisp sago cracker and topped with hamachi, tobiko, and kimchi. While the kimchi was more subtle than expected, the overall combination made for a clean and refreshing start.

Smoky Prawn Toast 4.5/5

Next came the Smoky Prawn Toast, featuring juicy prawn paste, pickled red onion and homemade garlic aioli on crisp toast. It was a delightful bite that balanced crunch, creaminess and a gentle smokiness.

Burrata & Smoky Beans 5/5

The brilliantly executed Burrata & Smoked Beans was my absolute favourite dish of the meal. Crunchy haricot verts and white bait are topped with umami-packed cracked chilli and creamy burrata. Unexpected yet perfectly harmonious, it was so addictive we polished it off super quickly. This is also available a la carte at $26, and I highly recommend ordering.

Spicy Octopus 4.5/5

Fusion flavours continued to shine with the Spicy Octopus. Tender grilled octopus was paired with assam pedas, while lotus root chips added a satisfying crunch.

Scorched Hor Fun 4.2/5

We watched as the chefs carefully prepared the Scorched Hor Fun, a modern nod to the local zi char classic. The hor fun is cooked in a mesh sieve over a woodfire to achieve an intense char, then tossed with XO sauce and Sichuan peanuts, and finished with plump seared scallops. While we definitely wished for a more potent XO punch, the lighter flavours were still enjoyable.

“Typhoon Shelter” Prawn 4.8/5

The beautifully plated “Typhoon Shelter” Prawn followed. Five smoky, perfectly cooked prawns sat in a rich elderflower vermouth sauce with burnt leek oil, creating a sweet, savoury, herbaceous combination.

Malt Black 4/5

Desserts began with Malt Black, a unique sourdough ice cream paired with roasted white chocolate, yuzu and Horlicks crumbs.

Lemongrass Ice Kachang 4.2/5

The Lemongrass Ice Kachang was a refreshing finale, featuring osmanthus aiyu jelly, roasted coconut, lemongrass granita and plum vinegar.

Overall, we thoroughly enjoyed Chef Gwyneth’s refined yet soulful creations, particularly her thoughtful approach to reimagining local Asian flavours through a modern lens.

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.


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:
Wed-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun: 11am - 430pm, 6pm - 10pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the traffic junction of 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 the destination. Journey time is about 10 minutes. [Map]

Fat Prince @ Peck Seah Street - Mediterranean Food in Singapore with Middle Eastern Soul

Fat Prince is one of those restaurants where the moment you step in, you already know you're in for a treat. Warm light, low seating, soft fabrics. The air hums with conversation and clinking glasses. Intimate yet lively, this is Mediterranean dining with Middle Eastern flair, done the Fat Prince way.

Cashew Hummus 4/5

We started with the house-baked pita bread served with cashew hummus and baba ganoush. The Cashew Hummus ($14) was creamy and nutty, topped with a roasted cashew gremolata and smoked paprika.

Baba Ganoush 4/5

The Baba Ganoush ($14) was smoky and bright, topped with a harissa-tomato topping and fresh parsley. Both were delicious spread over the warm Pita Bread ($5 per piece). Other dip options include Muhammara ($14) and Labneh ($12).

Egyptian House Roll with Date Butter 4/5

Their pillowy-soft Egyptian House Roll ($8), also house-baked, deserves a mention of its own. It comes with a date butter that's slightly sweet, and feels like a Middle Eastern twist on honey butter.

Halloumi 4.5/5

One of the table favourites was the Halloumi drizzled with truffle honey ($16). The cheese was grilled to a golden crust, springy inside, salty in a good way, and the truffle honey added a lovely sweetness and aroma, making us all eye for that last piece.

Chicken and Lamb Skewers 4.5/5

The skewers arrived on a rather impressive large platter, and the meat was plated with a flourish. The Chicken Skewer ($16/piece), served with a traditional Lebanese garlic toum, was tender and juicy with a lightly charred exterior. The Lamb Skewer ($18/piece) was nicely seasoned and complemented by a refreshing mint tzatziki that cut through the richness. They also have a beef skewer option, as well as other tempting mezze plates such as crispy calamari, Fattoush and Tabbouleh salads, fried cauliflower, falafel, and fried harissa chicken!

Build your own kebab - Fried Red Snapper 4.5/5

For sharing, the build-your-own kebab is a fun and communal way to enjoy the evening. The ingredients are vibrant and fresh! We had the Fried Red Snapper ($48), which I loved! It's crispy on the outside, flaky and tender inside, and paired with a very appetising fennel slaw, tahini yoghurt, and pickled vine peppers. If fish isn't your thing, they also have a version with Wagyu Beef Cheek ($68) or a vegetarian Grilled King Oyster Mushroom ($32).

Marble Potatoes with Harissa Aioli 4.2/5

On the side, the Marble Potatoes with Harissa Aioli ($12) were dangerously snackable. Crispy skins, fluffy centres, and a smoky-spicy aioli that kept us reaching for more.

Dubai Chocolate Knafeh 4.2/5

Fat Prince doesn't let the meal taper off quietly; the desserts demand some attention, too. The Dubai Chocolate Knafeh ($15) was warm, decadent, and drenched in a dark chocolate sauce. Paired with rose and pistachio ice cream, it offered a contrast of floral and nutty notes. You have to devour it though, before the centre gets soggy from the ice cream.

Baklava Ice Cream 3.8/5

We also tried the Baklava Ice Cream ($14) served with orange honey, almonds, and shards of filo pastry. It has some of the crunch and sweetness of baklava, reimagined into an ice cream dessert.

Drinks

Don't leave without trying their drinks. I like that the drinks menu is inclusive and offers Full Proof (classic cocktails with a full pour), Half Proof (half the alcohol but all the flavour), and No Proof (completely alcohol-free). It's perfect for someone like me who doesn't drink much but still wants a beautifully crafted drink in hand.

Fat Prince creates a dining experience that offers a fresh interpretation of Mediterranean and Middle Eastern cuisine. The plates are designed for sharing, and the atmosphere invites relaxed conversations. Whether you come for the smoky skewers, the halloumi, or that pretty chocolate knafeh, you have a meal filled with character, warmth, and generosity.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Fat Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 8876 8769
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Mashi No Mashi @ Nakin Row - Relocates and Reopens With An Improved Menu Featuring A5 Wagyu

Mashi No Mashi, acclaimed for serving the world's first 100% Wagyu ramen, has relocated to Nakin Row and reopened as a ramen bar concept. Established by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef.

Ultra Wagyu Ramen 4.5/5

With the relocation comes an elevated menu. The restaurant has upgraded from A4 to A5 Wagyu and introduced special reopening prices. Signature dishes remain, including the Ultra Wagyu Ramen ($18.80). This generous Hakata-style bowl features a milky, rich Wagyu bone broth and A5 Wagyu chashu. Compared to the very first Ultra Wagyu Ramen I had when the brand first opened, which was noticeably beefier and richer, this version took on a lighter approach. That said, it remained a satisfying bowl, with a flavoursome broth where the beefy depth still hummed in the background. The Red Chilli tare added a savoury, slightly fiery kick that lifted the flavours of the chashu even further.

Wagyu Bak Kut Teh 4.5/5

The Wagyu Bak Kut Teh ($19.65) is a Singapore-exclusive creation. Served in a peppery, garlicky homemade Wagyu bone broth, the beef was succulent and tender, pairing beautifully with black soy sauce and Japanese rice. Now offered at a special SG60 price, it's definitely more attractive to diners than before.

Wagyu Steak Rice 4.8/5

We also tried the Wagyu Steak Rice ($32.80), featuring charcoal-grilled A5 Wagyu. The charcoal-grilled beef highlighted its natural flavours more distinctly than the chashu, and the accompanying umami steak sauce complemented the meat superbly.

Wagyu Gyoza 5/5

Charcoal Edamame 4.8/5

For sides, while it's a pity to see the Wagyu Siew Mai removed from the menu, the scrumptious Wagyu Gyoza ($6.80) remains. A new addition is the Charcoal Edamame ($4.80), grilled and basted with Wagyu beef fat, a more luxurious take on the usual boring edamame.

The drinks menu now features Suntory Highball on tap, ideal for cutting through the richness of the meal. The Ginger Sour ($12) was an interesting option as well, with the acidity of sushi ginger.

Mr Mashi Ice Cream 4/5

For dessert, we tried the MNM ice creams — Mr Mashi and Mashi Jr. Mr Mashi is a creamy banana sherbet, sweetened with maple and studded with pecans and caramel bites, while Mashi Jr leans towards a raspberry swirl. Both had a well-balanced sweetness that rounded off the meal nicely.

Reopening as a ramen bar concept is a natural fit for Mashi No Mashi, highlighting both its ramen focus and beef-centric identity. With the upgrade to A5 Wagyu, it's now an even more.

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.


Mashi No Mashi
3 Pickering Street
#01-42
Nankin Row
Singapore 048660
Contact: +65 8957 8620
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk down Cross Street to South Bridge Road. At the junction of Cross Street and South Bridge Road, cross the road. Turn left onto South Bridge Road. Walk down South Bridge Road. Turn right onto Nakin Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit B. Walk to China Street. Turn right onto China Street. Walk down China Street. Turn left onto Nakin Street. Walk to destination. Journey time about 6 minutes. [Map]

Quenino @ Artyzen Singapore - Launches A New La Carte Menu

It was a pleasure to return to Quenino at Artyzen Hotel, which has just been recognised as a MICHELIN-selected restaurant. Guided by Melbourne-based Chef Victor Liong and led by Chef Su of Indian-Chinese heritage, Quenino offers a richly layered, multicultural dining experience with a strong Asian focus. We were there to enjoy the latest iteration of their menu. We were pleased to find out that in addition to their Discovery Menu ($200++ per guest), Quenino has also introduced an à la carte menu, giving diners the freedom to curate their own experience.

Quenino Prelude- Tamarillo Tart 4/5

The first bite of the Quenino Prelude is the Tamarillo Tart, where a crisp tartlet is topped with tamarillos from the Cameron Highlands, paired with rasam gel, balonglong and chilli caviar. I liked that they showed us the actual Tamarillo fruit to smell and touch!

Quenino Prelude- Spiced Yam Dumpling 4.2/5

The second bite is a Spiced Yam Dumpling, drawing inspiration from both Indian vadai and Chinese dim sum wu kok. Encased within its crisp, golden shell is a savoury filling of prawns and poached oysters, enhanced with oyster kijap.

Octopus 4/5

Next came a beautifully plated salad starring Australian Octopus, loosely inspired by Sotong Kangkong. Instead of kangkong, however, the dish features a medley of locally sourced herbs and flowers such as pea tendrils and sweet potato leaves. It is finished with sweet soy sauce espuma, tempeh cream, green mango and Jicama terrine, crispy fish snacks, and macadamia nuts, giving us a playful, textural dish that is both vibrant and intriguing.

Indonesian Mud Crab 4.5/5

The next course of Indonesian Mud Crab was one of my favourites of the evening, a bold and flavourful take on both the hairy crab and the local classic white pepper crab. On top of the egg white custard is rich mud crab and roe, turmeric white peppercorn sauce, fragrant deep-fried shallots, puffed grains, and a savoury touch of cured egg yolk.

Amur Caviar 4.2/5

For something more indulgent, you can opt for the Amur Caviar (supplement +20), sourced from Yunnan, China. It’s elegantly served on a silky bed of dragon chive custard, with scallop mousse, razor clams, and a touch of fermented chilli. A luxurious dish for true caviar lovers, but personally, I found the Indonesian Mud Crab course more memorable.

Green Lip Abalone 4.8/5

The Green Lip Abalone resembles a piece of Yong Tau Foo, but with a creative twist. Instead of stuffed beancurd, the abalone is filled with prawn and green chilli, then delicately wrapped in veiled bamboo fungus. It's served with a rich brown butter sauce infused with Chinese Angelica herbs. A fusion dish where East meets West, executed flawlessly.

Peach and Young Gingerflower Popsicle 4.2/5

As a palette cleanser, we were served a Peach and Young Ginger Flower Popsicle topped with cured and candied peach, edible flowers, and served on a dish of dry ice. It was a light and sweet floral interlude that was both visually pleasing and refreshing.

Stone Axe M9 Wagyu Striploin 5/5

Every dish had been delicious thus far, but the highlight for me was this Stone Axe M9 Wagyu presented with Variations of Garlic. The Stone Axe M9 Wagyu Striploin was juicy, tender, and delightfully marbled, but what truly made the dish outstanding and unique was the imaginative presentation of garlic in five distinct forms. There was jungle garlic dust, a tangy pickled garlic sprout salad, airy black garlic foam, and Quenino’s house green garlic chilli sauce, playfully presented in a fast-food-style packet.

Adding a local touch, the dish also came with a warm pink garlic broth inspired by Bak Kut Teh, the beloved herbal pork rib soup. A very clever celebration of garlic that complemented the Wagyu beautifully and gave guests a lot of personal choice as to how to best enjoy their beef.

“Fried Rice" 4.8/5

Another standout on their menu is the “Fried Rice”, a creative reinterpretation inspired by three Southeast Asian rice dishes: Fried Rice, Mui Fan, and Nasi Ulam. Guests are presented with condiments carefully arranged in a ring. There is ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprouts, cucamelon, spring onions, coriander, garlic sesame crumbs and fried moringa leaf. The rice is then ladled into the centre, inviting guests to sample each condiment with the rice individually, before mixing it all up to enjoy.

Green Chilli Ice Cream 4.2/5

The Green Chilli Ice Cream dessert draws inspiration from Chef Su’s Chinese New Year traditions and the familiar ingredients she often finds at home during the festive season. It features pineapple, almonds, and bakkwa, while the ice cream delivers an extra creamy texture due to the inclusion of yoghurt and cheese.

Petit Fours and Mignardise 4/5

The Petit Fours and Mignardise showcase the effort put into the curation of the menu, right down to the very last bite. First, we have a crispy waffle infused with black sesame and sea salt, drizzled with fragrant shallot oil. Then, there is a tartlet inspired by Minjiang kueh, but featuring corn, peanut and salted egg yolk instead. On a bed of edible cocoa, we also had Kumquat and Sour Plum Sweets, as well as Bittersweet Chocolate Bonbons filled with rich black sesame paste, crafted in collaboration with Singaporean pastry chef Janice Wong.

As with my first visit to Quenino, the food remains unique and deeply flavourful, thoughtfully crafted with a deep respect for local ingredients and familiar tastes. The elegant ambience makes it an ideal setting for a special occasion, and with the introduction of their à la carte menu, there’s now even more reason to consider Quenino for your next night out.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Quenino
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]