Westlake @ Queen's Road - Celebrates 52nd anniversary with 52% off Selected Heritage Favourites And New Dishes

Located along Queen’s Road in a charming old neighbourhood, Westlake is celebrating 52 years of heritage with a lineup of new dishes, alongside attractive discounts on selected items from 13 April to 29 May 2026.

Braised Pork with Pau 4.2/5

For decades, Westlake has been synonymous with its Braised Pork with Pau, which some may recall picking up on several occasions from its takeaway kiosks. At the restaurant, you can now enjoy this signature dish ($20 for 5pcs, $37 for 10pcs) in a more comfortable setting. The pork belly featured a pleasing fat-to-meat ratio, coated in a rich, flavoursome sauce that was thick yet not overwhelming. The lotus pau is specially made with a firmer structure to better hold the filling. While satisfying, I would have preferred a more melt-in-your-mouth texture and a slightly thicker cut of pork.

Hot & Sour Soup 4.8/5

Another community favourite is Westlake’s Hot & Sour Soup ($16/$20/$28), and it’s easy to see why. Made with house-brewed chicken stock simmered for 24 hours and brimming with black fungus, shiitake mushrooms, and tofu, the soup was deeply flavourful with a pleasing consistency and well-balanced heat. Once adjusted with vinegar to taste, it easily ranks among the better renditions I’ve had in a long time.

Butter King Prawn 4.2/5

Butter King Prawn ($38/$58/$76) impressed with prawns topped with a generous heap of butter-fried coconut flakes. While the prawns leaned slightly dry, the aromatic coconut flakes more than made up for it. The highlight was biting into the crispy prawn head together with the fragrant topping.

Claypot Hokkien Mee 3/5

Served in an earthenware pot, the Claypot Hokkien Mee ($10/$16/$22) features wok-fried noodles simmered to absorb flavour. It was hearty and generously packed with prawns, squid, pork, and vegetables. However, it would have been better with a deeper wok hei and a less pronounced alkaline note in the noodles.

Westlake Roast Chicken 4.5/5

A definite crowd-pleaser and a dish that regulars come back for, the Westlake Roast Chicken ($25/$43) is expertly fried whole, achieving a golden, crispy skin while retaining juicy meat.

Stir-Fried Beancurd with Green Chilli 3/5

Among the new dishes, the Stir-Fried Beancurd with Green Chilli ($15/$19/$23) features tofu cooked in an umami-rich black bean sauce with minced meat. The dish is finished with a house sauce, originally crafted by Westlake’s founder and now passed down to the third generation. While the tofu itself was flavourful, the addition of green chillies felt somewhat unnecessary.

Claypot Chilli Frog Leg 4/5

A more uncommon local offering, the Claypot Chilli Frog Leg ($25/$37/$48) is cooked with quintessential aromatics such as chilli padi, dried chilli, onion, ginger, and spring onion. Interestingly, it is paired with chee cheong fun instead of the usual porridge. While I have limited experience with this dish, enthusiasts might miss the comforting element that porridge typically brings.

Minced Pork with Bean Sauce Noodle 5/5

My favourite among the new offerings is the founder’s treasured recipe of Minced Pork with Bean Sauce Noodle ($10/$16/$20). Tossed with spinach and shredded cucumber, the noodles are coated in a savoury, not overpowering fermented bean paste. Surprisingly light on the palate, this dish truly delighted.

Tau Sah Pancake 3.5/5

To end on a sweet note, we had the Cantonese classic Tau Sah Pancake ($22). Thinner and crispier than most versions I’ve tried, it still delivered a satisfying finish to the meal.

To mark its 52nd anniversary, Westlake is offering diners 52% off selected dishes from 13 April to 29 May 2026. The promotion features Butter King Prawn, Stir-Fried Beancurd with Green Chilli, Claypot Chilli Frog Leg, and Minced Pork with Bean Sauce Noodle. The promotion is available all day from Monday to Wednesday, and during lunch hours (11am to 2pm) on Thursday and Friday

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.


Westlake
Block 4 Queen’s Road
#02-139
Singapore 260004
Tel: +65 6474 7283
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Nearest MRT: Farrer Road (CC Line)

Operating Hours:
Daily: 11am – 2pm, 5pm – 9pm

Direction:
Alight at Farrer Road MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

White Rose Cafe @ York Hotel - SG60 Heritage Dining Series 2nd Installment, "Soulful Taste of Hokkien Delights"

As part of York Hotel's SG60 Heritage Dining Series, White Rose Cafe brings back another chapter of nostalgic flavours following the success of "Timeless Teochew Flavours." Running from 1 June to 31 July 2025, the latest instalment, "Soulful Taste of Hokkien Delights", features eight time-honoured Hokkien dishes that evoke the warmth and comfort of traditional home-style cooking.

D-I-Y Hokkien Popiah Set 4/5

The D-I-Y Hokkien Popiah Set ($35 for small / $65 for large) is available for both dine-in and takeaway, making it perfect for gatherings. It comes with soft, freshly made popiah skins and a generous spread of traditional fillings comprising sweet braised turnip, prawns, crushed peanuts, Chinese sausage, shredded egg, garlic, chilli, lettuce, and bean sprouts. It's a fun, interactive experience that enhances the joy of communal dining.

Crispy Oyster Omelette 4.5/5

The Crispy Oyster Omelette ($18) was a crowd favourite. Made with sweet potato starch and egg, the dish is stir-fried till crispy and topped with plump oysters and coriander. The slightly smoky, crisp-edged omelette pairs perfectly with the house-made chilli sauce, giving that extra spicy kick.

Deep-fried Prawn Ball 4.2/5

Known affectionately as Hei Zhor, the Deep-fried Prawn Ball ($16) is a nostalgic zi char classic. Stuffed with minced pork, prawn, and crunchy water chestnut, each golden nugget delivers a savoury crunch. Served with sweet sauce, this dish is moreish and difficult to stop at one.

Braised Pork Belly Bun / Kong Bak Pau 4/5

The Kong Bak Pau ($18) features thick slices of pork belly braised until fork-tender in a dark soy, garlic, and five-spice sauce. The meat is then tucked into fluffy lotus leaf buns. While the texture was on point, the flavour could have been a touch richer and more intense for a deeper umami punch.

Braised Hokkien Mee 3.8/5

This version of Braised Hokkien Mee ($20) leans toward the traditional Fujian style, with yellow noodles braised in savoury chicken stock, along with clams, pork belly, mushrooms, napa cabbage and dried shrimp. It's hearty and comforting, evoking memories of grandma's cooking. That said, the flavour could be heavier to leave a stronger impression.

Claypot Cabbage Rice 3.8/5

The Claypot Cabbage Rice ($20) is another dish that channels homely warmth. Wok-fried rice with cabbage, pork belly, mushrooms, dried shrimp, and pork lard is served in a claypot for a satisfying crust at the base. A drizzle of fragrant shallot oil ties it all together. I would have loved more cabbage and a bolder seasoning to elevate the flavours further.

Claypot Fish Head Soup with Yam 4.2/5

The Claypot Fish Head Soup with Yam ($22) is a standout, boasting a rich, full-bodied broth. Angoli fish head is deep-fried and simmered with yam, sour plum, and cabbage in a claypot, delivering a sweet and complex flavour. It's so comforting that we suggested the restaurant turn this into a full-on steamboat dish.

Sugar-glazed Yam and Sweet Potato Sticks 3.5/5

A nostalgic dessert often seen at banquets, the Sugar-glazed Yam and Sweet Potato Sticks ($10) combines fried yam and sweet potato coated in a crunchy sugar glaze. While the texture was enjoyable, the sugar coating was uneven, leading to some overly sweet bites.

White Rose Cafe's "Soulful Taste of Hokkien Delights" is a celebration of Hokkien heritage and the warmth of traditional cooking. Available from 1 June to 31 July 2025, the dishes here are perfect for those seeking a taste of the familiar, presented with care and authenticity.

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Jiak (家) @ Joo Chiat Place - Grandma's Recipe Private Dining With Whiskey Pairing

One of the newest kid in the private dining scene is Jiak at Joo Chiat Place. The 3 month's old private dining place is helmed by Chef Anon Foo. Unlike most of the private dinings I have attended which the chefs have a colourful resumes of working in top restaurants, Anon followed and learned from his grandmother at her hawker stall since young. Hence at Jiak, one can look forward to home cooked dishes largely inspired by Anon's grandmother.

Achar 4/5

Before starting our dinner, each of us are given a small serving of homemade Achar.

Signature Foie Gras Ngor Hiang 3/5

Our meal started with the Signature Foie Gras Ngor Hiang. It is an interesting take of the traditional ngor hiang and it taste pretty good. However the foie gras did not stand out in the execution which is a slight disappointment. Some of us also find that it is on the salty side.

Prime Rib Lotus Root Soup 4.2/5

Doubled boiled over charcoal is the Prime Rib Lotus Root Soup. The slow cooked over charcoal has drawn out the essences and sweetness of the ingredients without the used of salt. All of us had another helping as this is really good.

Kong Bak Pau 4/5

The surprise special of the day is the Kong Bak Pau. Sandwiched in between the soft and fluffy bun is the pork belly that has been well infused with the braising sauce.

Herbal Emperor Chicken 3.5/5

Didn't look too photogenic is the Herbal Emperor Chicken as I did not get a shoot before it was dissected at the back of the kitchen before serving. I appreciate the fact that the tender chicken didn't come across too strong in the herbal taste which was pleasing to the palate.

Steamed Cod Fish in Chicken Broth 3,8/5

Next up we are served a whole fillet of Steamed Cod Fish in Chicken Broth. Nothing complicate just allowing the soy sauce to bring out the buttery flavour of the cod fish.

Dry Laksa 4.2/5

For the mains, diner will have a choice of Dry Laksa or Homemade Fish Otah Nasi Lemak. The Dry Laksa comes with 2 huge prawns in a very coconuty sauce. Add a dollop of chilli to spice up the flavour. I only wish that I can get the usual bean sprouts, fish cakes, tao pok and even cockles in my laksa though.

Homemade Fish Otah Nasi Lemak 4.2/5

Personally I prefer the Homemade Fish Otah Nasi Lemak for the fact that it is more substantial. The otah is really good, so good that I have to reconfirm whether it is really homemade as it tastes very similar to a particular brand I like. The plate of fragrant rice even comes with ikan bilis, japanese-style lava egg and sambal chilli.

Green Bean Soup with Coconut 4.5/5

The Green Bean Soup with Coconut wrapped up our meal. Diner has a choice of either hot or cold. I would recommend going for the hot one to appreciate the full flavour as the ice tends to duplicate the richness.

Dining at Jiak is set at $70 nett per pax for 6 dishes plus a special of the day. Whisky pairing is available at $12 to $15 per dram to complement the meal, which has been put together by their in-house whisky connoisseur. If you plan to bring your own wine or whisky, corkage fee applies at $25 and $50 respectively.

Note: This is an invited tasting


Jiak (家)
184B Joo Chiat Place
Singapore 427896
Tel: +65 82842758
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Nearest MRT: Eunos (EW Line), Dakota (CC Line)

Opening Hours:
630pm till late

Direction:
1) Alight at Eunos MRT station. Take Exit B. Walk to Eunos Bus Interchange (Stop ID 82009). Take Bus 150. Alight 2 stops later. Walk down Still Road. At the junction of Still Road and Joo Chiat Place, cross the junction. Turn right onto Joo Chiat Place. Walk to destination. Journey time about 12 mins [Map]

2) Alight at Eunos MRT station. Take Exit A or B. Walk to Bus Stop at Sims Ave (Stop ID 82061). Take Bus 13 or 155. Alight 1 stops later. Walk down Still Road. At the junction of Still Road and Joo Chiat Place, cross the junction. Turn right onto Joo Chiat Place. Walk to destination. Journey time about 12 mins [Map]

3) Alight at Dakota MRT station. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take bus 33. Alight 7 stops later. Cross the road. Walk to destination. Journey time about 20 mins. [Map]