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]

Edge @ Pan Pacific Singapore - “Penang Hawker Fare” Buffet Till 29 June 2025

From now until 29 June 2025, Edge at Pan Pacific Singapore invites diners to savour the authentic flavours of Penang with its limited-time “Penang Hawker Fare” buffet.

This special edition is a collaboration with three renowned Penang hawkers: Chef Toon Chin Hye (Ah Soon Fried Oyster), Chef Chew Soon Hock, and Chef Tan Pow Lai (Tan Kee Poh Piah), each bringing years of expertise to the table.

Penang Hawker Fare Buffet 4.5/5

Until 15 June 2025, guests can also meet these Penang chefs in person as they work alongside Edge’s culinary team to serve up authentic Penang favourites, all in addition to the restaurant’s extensive buffet lineup.

The buffet is priced at $118++ per adult and $59++ per child (ages 6 to 12), inclusive of free-flow soft drinks. It runs daily from 6pm to 10pm.

Penang Char Kway Teow

Fried Oyster Omelette

Handmade Popiah

Jiu Hu Eng Cai

Signature dishes include crowd-pleasers such as Penang Char Kway Teow, Fried Oyster Omelette, Handmade Popiah, and Jiu Hu Eng Chai, all prepared fresh at the live stations. The Char Kway Teow and Oyster Omelette were our favourites.

Prawn Noodles

Assam Laksa

Noodle lovers can look forward to authentic bowls of Prawn Noodles and Assam Laksa, each made to order. We were bigger fans of the former for its flavourful broth.

Assam Pedas Fish with Lady’s Finger

Bak Kut Teh

Among the hot dishes are the tangy Assam Pedas Fish with Lady’s Finger, herbal-rich Bak Kut Teh, and the punchy Penang Rojak.

Ice Kachang topped with Durian Pengat

The Penang dessert selection is equally tempting, with highlights such as Ice Kachang topped with Durian Pengat, traditional Penang Cendol, and Durian Crêpes.

Seafood on Ice

Beyond the Penang fare, Edge continues to offer its renowned international spread. The Seafood on Ice section remains a major draw, showcasing a selection of freshly shucked oysters, tiger prawns, Boston lobsters and more.

Boutique Cheeses

Tempura

Carving Station

Grilled Seafood

Sourdough Pizzas

Indian Cuisine

The buffet features a variety of options, including cold cuts and boutique cheeses, sushi and sashimi, tempura, a carving station, grilled seafood, sourdough pizzas, a pasta live station, and regional specialities from Malay and Indian cuisines.

Chocolate Fountain

Desserts

Dessert lovers are in for a treat with the chocolate fountain, a wide assortment of cakes and bakes, and various ice cream flavours. Standouts include the Durian Pandan Cake, Hazelnut Royaltine, and classic Durian Pengat.

Reservations are strongly encouraged. To book, call 6826 8240, email dining.ppsin@panpacific.com, or visit https://bit.ly/Bookedgepenanghawkerfare.

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.


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade MRT (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 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]