Chin Mee Chin @ Nex - The 101-Year-Old Confectionery Ventures Beyond Katong

After more than a century in Katong, Chin Mee Chin has finally ventured beyond its East Coast home with a new outlet at NEX. Founded in 1925, the heritage confectionery is best known for its old-school bakes, kaya toast and traditional kopi, served against its unmistakably nostalgic backdrop.

Ham & Cheese Danish 2.8/5

Choux au Craquelin

Kaya Custard & Dark Chocolate Choux au Craquelin 2.8/5

Among the new and outlet-exclusive offerings are the Ham & Cheese Danish ($3.60) and Choux au Craquelin, available in Kaya Custard ($3) and Dark Chocolate ($3). Unfortunately, neither really impressed us. The Danish was served at room temperature and was rather hard, and given its small size, I didn’t find it particularly worth the price. The Choux au Craquelin fared slightly better, although the cream filling tasted somewhat artificial to me. Between the two flavours, I preferred the Kaya Custard over the Dark Chocolate. On the plus side, both were thankfully not overly sweet.

Smashed Fried Chicken w Housemade Sambal Sandwich 3.5/5

They also offer a selection of ready-to-eat sandwiches, and we tried the Smashed Fried Chicken with Housemade Sambal ($8.80). The portion is decent, with soft bread and well-seasoned fried chicken, but the sandwich doesn’t quite hold everything together—be prepared for a slightly messy meal. I was hoping for a stronger kick from the housemade sambal as its flavour was rather faint, but the nicely seasoned fried chicken helped make up for it.

Kaya Toast 4/5

The best thing we tried was, unsurprisingly, one of Chin Mee Chin’s classics — the Kaya Toast ($2.80 à la carte). Its signature kaya has that familiar slightly curdled appearance and is generously spread over a soft, round bun with a slab of butter. Unlike at the original outlet, the buns here are not charcoal-toasted. In fact, the ones we had barely seemed toasted at all, which was a little disappointing. Still, the combination of soft bun, kaya and butter remains comforting and nostalgic, and this is easily the one item I would return for.

Kaya Cloud Kopi 3.5/5

We also tried two outlet-exclusive drinks. The Kaya Cloud Kopi ($5.50) comes topped with a creamy foam carrying a subtle kaya flavour. It reminded us of Starbucks’ recent National Day creation, though once the foam mixes into the kopi, the kaya flavour becomes almost indistinguishable.

Roselle Cucumber Tea 1/5

The Roselle Cucumber Tea ($4.50), unfortunately, was the weakest item of the meal. It tasted predominantly like cucumber-infused water and didn’t leave much of an impression. I’d stick to Chin Mee Chin’s regular local-style kopi or teh instead.

The 26-seat self-service cafe gives Chin Mee Chin’s nostalgic identity a more contemporary interpretation. It features familiar details from the original outlet, with an open bakery display and a visible coffee counter.

Being inside NEX makes Chin Mee Chin much more accessible for those who don’t often make the trip to Katong, although the limited seating means the outlet can get very busy. The new and exclusive items were a mixed bag for us, with some needing a little more refinement.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.

Chin Mee Chin
NEX
23 Serangoon Central
B2-60/61
Singapore 556083
Facebook
Instagram
Website
Nearest MRT: Serangoon (CC, NE Line)

Opening Hours:
Daily: 8am - 930pm

Direction:
1) Alight at Serangoon MRT Station. Take Exit B, G or H. Walk to the destination. Journey time is about 3 minutes. [Map]

Racines @ Softitel City Centre - The Ultimate Racines Buffet Brunch: Straits Edition

The Ultimate Racines Buffet Brunch returns at Racines with an exciting new chapter as the beloved weekend experience is reimagined through the rich and comforting flavours of Straits heritage cuisine. Available exclusively on Saturdays, the new Straits Edition brings together nostalgic local favourites alongside premium seafood, live carving stations and indulgent desserts, delivering a brunch experience that beautifully blends tradition with contemporary refinement.

The feast begins with an impressive selection of fresh Seafood on Ice, featuring freshly shucked seasonal oysters, poached tiger prawns, mussels and white clams. Seafood lovers can also enjoy fresh salmon sashimi alongside an assortment of sushi and maki, making it an excellent start to the leisurely brunch.

One of the interactive highlights is the D.I.Y. Kueh Pie Tee Station, where diners can customise their own bite-sized treats. Fill the crisp pastry shells with braised turnips, prawns and chopped eggs before topping them with crushed peanuts, crispy shallots, coriander, chilli sauce and sweet sauce for a delicious combination of textures and flavours.

A nostalgic touch comes in the form of a traditional local breakfast favourite. Freshly toasted Kaya and Butter Toast are served alongside perfectly cooked soft-boiled eggs, recreating one of Singapore’s most iconic breakfast combinations that never fails to satisfy.

The carving station is another must-visit, showcasing beautifully Roasted Suckling Pig and Crispy Pork Belly. Both were exceptionally well executed, with crisp crackling giving way to tender, juicy meat, making them easily among our favourite dishes from the brunch spread.

For those craving comforting local noodles, the D.I.Y. Noodle Station allows diners to customise their own bowls of Singapore Laksa or Lor Mee. With a selection of toppings and freshly prepared broths, it’s a satisfying station that caters to different flavour preferences.

The Straits favourites continue to impress with an array of hearty local classics. Highlights include the Singapore Chilli Prawns served with fried mantou, Dang Gui Herbal Roasted Duck and Wok-fried Black Pepper Prawns, each delivering bold and familiar flavours. The Wok-braised Seafood Hokkien Mee is equally enjoyable, packed with seafood and infused with rich umami notes that make it difficult to stop at just one serving.

Be sure to leave room for dessert, as more than ten sweet creations await to round off the brunch. Highlights include the fragrant Cempedak Crème Brûlée, nostalgic Ondeh-Ondeh Cake, Air Bandung Panna Cotta and an assortment of colourful Nyonya Kuehs. The dessert selection beautifully bridges French pastry techniques with familiar local flavours, making for a memorable finale.

Another nostalgic treat not to be missed is the Local Ice Cream Sandwich Station, where creamy ice cream is tucked between slices of soft rainbow bread. I opted for the Raspberry Ripple flavour, and it instantly brought back childhood memories, making it one of my favourite desserts of the afternoon.

For a fun finishing touch, head over to the Teh Tarik Station where diners can try their hand at pulling their own frothy cup of Singapore’s favourite milk tea, adding an interactive element to the overall brunch experience.

The Ultimate Racines Buffet Brunch: Straits Edition is available every Saturday from 12:30pm to 3:00pm, from 6 June to 31 October 2026. To celebrate the launch, all Accor Plus Explorer members can enjoy an introductory 50% savings and receive a complimentary bottle of Piccini Prosecco with every four adult diners from 6 to 30 June 2026. In addition, DBS, OCBC, Citi, JCB, and Maybank cardholders enjoy 40% off the adult buffet price for up to 8 diners, making it an even more attractive weekend indulgence.

The Ultimate Racines Buffet Brunch: Straits Edition
Every Saturday from 6 June to 31 October 2026
12:30pm to 3pm
$128++ per adult, $64++ per child

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


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

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

Labyrinth @ Esplanade Mall - Unveils a Thoughtfully Curated 12th Anniversary Menu Rooted in Produce and Heritage

Celebrating its 12th anniversary this April 2026, Restaurant Labyrinth continues to push the boundaries of modern Singapore cuisine under the direction of Chef Han Li Guang, alongside Chef de Cuisine Zee Chan and Senior Sous Chef James Ngoi. Building on last year’s “Singapore Cuisine without Borders”, the latest menu refines Chef Han’s minimalist philosophy — an exploration anchored on Produce, Heritage, and Minimalism. Rather than reconstructing or replicating tradition, the kitchen embraces the essence of familiar flavours, distilling them into dishes that are clean, precise, and quietly expressive.

Sup Tulang, Oxtail Mandu 4.2/5

The journey begins with Sup Tulang, Oxtail Mandu, a refined and thoughtful opener. The dish presents a clear, consommé-style broth that carries surprising depth, drawing inspiration from the robust flavours of sup tulang while incorporating a gentle tang reminiscent of beef sinigang. The acidity lifts the palate, preparing it for the courses ahead. Instead of the traditional bone, a delicate mandu encases slow-braised oxtail, its gelatinous richness balanced by the broth’s lightness. A piece of creamy marrow completes the composition, echoing the indulgence of the original dish in a far more elegant form.

Prata, Lamb, Raita 4.2/5

Next is Prata, Lamb, Raita, a playful take on the quintessential roti prata. Here, the familiar flatbread is transformed into a crisp, multi-layered pastry tower. Within, tender braised lamb is infused with warm spices, delivering a rich and aromatic bite. A luscious egg yolk crowns the dish, adding a silky element that ties together the crisp pastry and deeply flavoured filling.

Sawara, Roti Jala 4.5/5

The seafood course, Sawara, Roti Jala, draws inspiration from fish head curry. The use of Japanese sawara introduces a clean, buttery profile, allowing the fish to take centre stage. The curry, laced with tamarind, brings a balanced interplay of acidity and spice that cuts through the natural oiliness of the fish. Paired with soft, lacy roti jala, the dish evokes the comforting ritual of dipping bread into curry, elevated through refined textures and technique.

Zuwaigani Chilli Crab Pie 4.2/5

A highlight arrives in the form of Zuwaigani Chilli Crab Pie, a clever reinterpretation of Singapore’s iconic chilli crab. Encased in a thin, shatteringly crisp shell, the filling features sweet, delicate snow crab coated in a tangy chilli crab sauce with subtle notes of plum and pickle. By eliminating the need for shell-cracking and reimagining mantou as a light pastry, the dish delivers all the familiar flavours in a neat, indulgent bite.

Coffee Brioche 4.5/5

The Coffee Brioche follows, offering a warm, comforting interlude. Inspired by local coffee buns, the brioche is airy and buttery, topped with a crackly coffee-infused crust that adds a gentle sweetness and textural contrast. It serves as both a nostalgic nod and a transition into the subsequent courses.

Shima Aji, Stingless Bee Honey 4.5/5

The menu then shifts to lighter, more delicate expressions with Shima Aji and Stingless Bee Honey. Sliced sashimi-style and arranged like a blossoming flower, the Japanese striped jack is paired with a refreshing watermelon broth. The addition of stingless bee honey introduces floral and citrus notes, creating a natural dressing that enhances the fish’s clean sweetness while maintaining a refined balance.

Kabu, Pidan Quail Egg 5/5

Following that is the Kabu, Pidan Quail Egg, an elegant interpretation of century egg congee. The creamy base of kabu (turnip) offers a natural sweetness, lifted by subtle acidity from rice vinegar and mirin. The pidan-style quail egg provides a familiar umami depth, while accents of pickled ginger and Sarawak pepper add complexity and gentle spice.

Spaghettoni, Abalone 5/5

The Spaghettoni, Abalone showcases Chef Han’s mastery in reinterpretation, drawing from mee rebus. Al dente spaghettoni replaces traditional noodles, coated in a velvety, nutty gravy enriched with abalone liver. Thin slices of abalone contribute a delicate oceanic sweetness and a pleasing bite, resulting in a dish that is both comforting and refined.

Amadai, Inaniwa Somen 5/5

Equally compelling is the Amadai, Inaniwa Somen, inspired by Teochew fish soup. The broth, simmered from fish bones and enriched with a trio of Chinese wines, is deeply flavourful yet remarkably clean. The silky Inaniwa somen provides an elegant texture, while the tender amadai completes a dish that feels both soothing and sophisticated.

French Poulet, Chicken Rice Donabe 4.2/5

The main course, French Poulet, Chicken Rice Donabe, is a heartfelt tribute to Singapore’s national dish. The chicken is presented in two styles — poached breast and roasted thigh — highlighting both tenderness and depth of flavour. Beneath it lies a bed of Koshihikari and long-grain rice cooked in a donabe, infused with chicken fat, ginger, and pandan. The prized socarrat crust adds a layer of texture, making each bite deeply satisfying.

Jerusalem Artichoke, Black Truffle 5/5

Dessert begins with Jerusalem Artichoke, Black Truffle, a creative reimagining of orh nee. The use of artichoke instead of yam is surprisingly convincing, delivering a familiar earthy sweetness. Paired with artichoke chips, foam, shallot ice cream, and gingko nuts, the dish balances innovation with nostalgic flavours.

Kaya ‘Toast’ 4.5/5

The Kaya ‘Toast’ follows, presenting a visually deceptive take on the beloved breakfast staple. What appears to be toast is, in fact, a delicate meringue sandwiching housemade kaya and rich Bordier butter. It captures the essence of kaya toast while showcasing technical finesse.

Milo Dinosaur 4/5

Finally, the experience concludes with the Milo Dinosaur, a lighter, more refined rendition made with coconut water, offering a nostalgic yet refreshing finish. Petit fours of Kueh Bolu, airy with a subtle banana note, round off the meal on a gentle, comforting note.

Kueh Bolu 4.5/5

At 12 years on, Restaurant Labyrinth demonstrates a quiet confidence in its craft. This latest menu is not about dramatic reinvention, but a thoughtful distillation of Singapore’s culinary identity — where restraint, technique, and respect for heritage come together in harmonious balance.

Note: This is an invited tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Wed-Thu: 630pm - 11pm
Fri-Sun: 12pm - 230pm, 630pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to the destination. Journey time is about 8 minutes. [Map]

Peh Gao Coffeeshop @ Serene Centre - Coffeeshop In The Day, Taproom In The Night

Tucked within Serene Centre, Peh Gao presents a unique dual-concept space that seamlessly shifts from a nostalgic kopitiam by day to a lively craft beer destination by night. Operating from 8am to 3pm, the daytime menu pays homage to local breakfast staples alongside hearty mains, before transforming into Orh Gao in the evening, offering Asian-inspired bar bites paired with an eclectic craft beer selection.

The morning crowd can look forward to a concise menu before 10am, featuring traditional toast and open-top sandwiches. From 10am to 2pm, the offerings expand to include a range of noodle and rice dishes, complemented by satisfying sides.

Traditional Kaya Butter Toast 5/5

Starting with the Traditional Kaya Butter Toast ($2.80), it’s easy to see why this has garnered a reputation as one of the best in town. The toast strikes an ideal balance — crisp on the outside yet thick enough to retain a soft, fluffy interior, offering a delightful textural contrast. Slathered with fragrant kaya rich in coconut and pandan notes, and layered with a generous slab of butter, each bite delivers a harmonious blend of sweetness and richness that lingers.

Mapo Tofu Udon 4.2/5

Moving on to the Mapo Tofu Udon ($12), the dish brings together elements of different cuisines in a comforting fusion bowl. Featuring silky mapo tofu, minced pork, onsen egg, and fried beancurd skin, it evokes a sense of familiarity akin to bak chor mee or even a bolognese-style pasta, with udon replacing the usual noodles for a heartier bite.

Nasi Lemak Beef Rendang 4.8/5

A standout on the menu is undoubtedly the Nasi Lemak Beef Rendang ($15). The coconut rice is aromatic and fluffy, forming the perfect base for the exceptionally tender beef cheek, which is braised until melt-in-the-mouth soft and deeply infused with rempah spices. Paired with classic accompaniments such as sambal, ikan bilis, peanuts and egg, this is a must-order dish that impresses on all fronts.

Fried Spring Rolls 3/5

The Fried Spring Rolls ($5) offer a crisp exterior, deep-fried to a golden brown. However, the radish and carrot filling lacks depth of flavour, making it less memorable than the other dishes.

Pho Ultimate 3.8/5

For something comforting, the Pho Ultimate ($19) features generous chunks of beef short rib alongside flat rice noodles, bean sprouts and fresh herbs in a spiced broth. The broth leans lighter in flavour, but the addition of condiments elevates the overall profile, resulting in a soothing bowl.

Crunchy Chicken Cartilage 3.8/5

Come evening, the space transitions into Orh Gao, where the focus shifts to bar bites and craft brews. The Crunchy Chicken Cartilage ($12) makes for an ideal accompaniment to drinks, with its well-marinated, crispy bites delivering a satisfying crunch and chew, especially when paired with chilli sauce.

Kra Pow Mee Tai Mak 4/5

Equally inventive is the Kra Pow Mee Tai Mak ($15), a creative fusion dish marrying Thai basil chicken with claypot mee tai mak. Each mouthful is packed with bold flavours — aromatic basil, a gentle heat, and the richness of the onsen egg tying everything together.

Curry Mussels 4/5

The Curry Mussels ($21) round off the experience on a comforting note. The fresh mussels are bathed in a sambal butter curry that leans slightly sweet and creamy, accompanied by focaccia bread perfect for soaking up every bit of the sauce.

Craft Beer

Of course, no visit to Orh Gao is complete without exploring its rotating selection of craft beers on tap. The diverse lineup ensures there’s something to suit every palate, making it an inviting spot to unwind.

With its thoughtful concept and well-executed menu spanning both traditional and modern flavours, Peh Gao successfully carves out its identity as both a dependable breakfast spot and a vibrant evening hangout.

Note: This is an invited tasting.


Peh Gao / Orh Gao
Serene Centre
10 Jalan Serene
#01-06
Singapore 258748
Tel: +65 8749 2755
Facebook
Instagram
Website
Nearest MRT: Botanic Gardens ( CC, DT Line)

Opening Hours:
Peh Gao
Tue-Sun: 8am - 3pm
Orh Gao
Tue-Thu, Sun: 4pm - 11pm
Fri-Sat: 4pm - 12midnight

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn right and walk down Bukit Timah Road. Walk to the destination. Journey time is about 5 minutes. [Map]