Embu @ Mandarin Oriental Singapore - Flavours of Singapore Buffet Theme in Celebration of The Nation's 60th Birthday

Embu at Mandarin Oriental Singapore presents 'Flavours of Singapore' with a special SG60 Nostalgic Gourmet Series from 30 June to 10 August 2025, in celebration of the nation's 60th birthday. As part of Mandarin Oriental's SG60-themed experiences, the SG60 Nostalgic Gourmet Series features pop-up stations that pay tribute to local culinary heritage. On selected days, celebrated pastry and Chef Pang Kok Keong will present his signature Mee Tai Mak. You can also look forward to Haig Road Putu Piring, a beloved name in traditional Malay steamed rice cakes, and Ah Mah's Legacy, known for their nostalgic renditions of Muah Chee and Orh Nee.

Hakka Mee Tai Mak

On the evening I visited, it was Chef Pang in action, dishing up his signature Hakka Mee Tai Mak. The star of this dish lies in the handmade rice noodles, which boasted a noticeably more bouncy and chewy texture than the typical version. Guests could choose between a dry or soup rendition. The dry version highlighted the rich umami of savoury minced pork, while the soup offered a comforting, flavourful broth that made for a heartwarming bowl.

Hakka Abacus Seeds

Hakka Radish Balls

Adding to the exclusivity of the evening were Hakka Abacus Seeds and Hakka Radish Balls. I was pleasantly surprised by the execution of these traditional dishes, especially considering they were served buffet-style. The taro dumplings were satisfyingly chewy, while the radish balls were a rare and nostalgic highlight that brought unexpected joy to the lineup.

Fried Carrot Cake

Over at the Chef's Live Station, a variety of local hawker favourites were made to order. The Fried Carrot Cake leaned slightly on the salty side but was still deeply moreish, with savoury radish bits adding subtle sweetness. The Oyster Omelette was a standout, featuring crisp edges, gooey bits, and generous helpings of plump, fresh oysters.

Popiah and Kueh Pie Tee

Popiah and Kueh Pie Tee were both well done too. The popiah skin had a nice springy bite, and the kueh pie tee shells were crisp, carrying well-seasoned turnip filling that balanced sweet and savoury notes.

Singapore Bak Kut Teh

Singapore Chilli Crab

The Local Favourites station offered comforting staples that many Singaporeans would instantly recognise. The peppery-style Singapore Bak Kut Teh warmed the soul with its heady broth and fork-tender pork ribs, while the Singapore Chilli Crab was indulgently rich, served with golden fried mantou perfect for soaking up the sauce.

Singapore Hokkien Mee

The Singapore Hokkien Mee brimmed with juicy prawns and crunchy pork lard.

Baked Whole Fish

Australian Grass-fed Angus Sirloin

Baby Back Ribs

At the Chef's Speciality Carving Board, Baked Whole Fish impressed with its moist, tender flesh, elevated by a piquant Nonya spice sauce. The slow-roasted Baby Back Ribs were coated in a sticky barbecue glaze that made them finger-licking good. Meanwhile, Australian Grass-fed Angus Sirloin was slow-roasted and paired with red wine sauce, offering a hearty Western touch to the spread.

Singapore Rojak

You could customise your own Singapore Rojak at the DIY station. The spread included pineapple, cucumber, bean sprouts, apple, turnip, youtiao, prawn paste sauce, and crushed peanuts. I appreciate the youtiao, which was crisp on the outside and soft on the inside, soaking up the punchy rojak sauce beautifully.

Seafood Colosseum

The Seafood Colosseum, a highlight of the buffet, was extremely popular due to its impressive array of seafood. There were seasonal oysters, Boston lobster, mud crab, tiger prawns, green-lipped mussels, and white clams.

Chendol

To round off the experience, the dessert section featured a lavish assortment of both local favourites and Western pastries. My personal favourite was the Chendol, which was delightful with fragrant coconut milk and soft, chewy green jelly. It was a sweet and refreshing way to end an evening that truly celebrated Singapore's culinary richness.

Flavours of Singapore
30 June to 10 August 2025
6:30pm - 10pm
SGD 98 per adult inclusive of free flow of chilled juices, coffee and tea (Sunday to Thursday)
SGD 118 per adult inclusive of free flow of chilled juices, coffee and tea (Friday and Saturday)

SG60 NOSTALGIC GOURMET SERIES
Mee Tai Mak by Chef Pang Kok Keong: 18–19 July and 8–9 August.
Muah Chee & Orh Nee by Shiny Phua of Ah Mah’s Legacy: 4–5, 11–12, 25–26 July and 8–9 August.
Haig Road Putu Piring: 27 July and 3 August.

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.


Embu
Mandarin Oriental Hotel Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 630am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

A Beautiful Day Café & Tea Room @ PLQ Parkside - Contemporary Chazuke and Yoshoku Cuisine

A Beautiful Day Café & Tea Room, which began as a pop-up in Changi two years ago, has now established its permanent home at PLQ Parkside. Centred around the art of tea, the café presents a menu that marries contemporary Chazuke and Yoshoku cuisine in a Victorian-inspired setting.

Applewood Smoked Negitoro Kway Pie Tee 3/5

We started with the Applewood Smoked Negitoro Kway Pie Tee with Tobiko ($18.90). The Kway Pie Tee shell was perfectly crisp, offering a satisfying crunch that paired well with the luscious filling. However, the amount of sauce in the Negitoro filling was slightly cloying.

Cauliflower Poppers 2.5/5

Spicy Smashed Potatoes 3/5

Both the Cauliflower Poppers ($9.90) and Spicy Smashed Potatoes ($6.90) shared a strikingly similar flavour profile with the Kway Pie Tee, likely due to the creamy, mayo-based dressings — mentai mayo for the former and a chilli mayo sauce for the latter. As with the Kway Pie Tee, a lighter hand with the sauce would have improved the dishes. The potatoes were tasty with just the furikake.

Hotate Ceviche 4/5

The Hotate Ceviche ($19.90) stood out with its refinement in both presentation and taste. Thinly sliced scallops were elevated by a scallion ponzu sauce that brought a delicate, balanced acidity and savouriness to the dish.

Unagi Chazuke 4/5

For mains, the Unagi Chazuke ($19.90) was delightful. We first steeped jasmine tea leaves with hot dashi, creating a fragrant jasmine-infused broth that was then poured over grilled eel and Japanese rice. After the rich flavours of the appetizers, this felt wholesome and nourishing. The subtle jasmine aroma lifted the dish, and the rice was firm and pearly, perfectly carrying the dashi.

Carbonara Udon 3/5

In contrast, the Carbonara Udon ($16.90) leaned heavily toward indulgence. The cheese mayo sauce was rich and creamy, but thankfully, the al dente udon provided a pleasant chew and held the sauce well. Due to its richness, it's a dish best shared.

Scarlet Robe Rock Oolong

Kiwi Tie Guan Yin Tea

A Beautiful Day Café & Tea Room also offers an impressive tea selection, including CoffTEA (a tea-coffee hybrid akin to Yuan Yang), Teatails, and Camellia Premium Rock Tea Series. We tried the Kiwi Tie Guan Yin Tea, a refreshing blend of fruit juice and tea that paired well with the bold flavours of the dishes. Scarlet Robe Rock Oolong, served in an elegant crystal bottle, was notably smooth on the palate,

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.


A Beautiful Day Café & Tea Room
PLQ Parkside
Park Place Residences
2 Paya Lebar Road
#01-09
Tel: 98552826
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu: 11am - 11pm
Fri: 11am - 12midnight
Sat: 11am - 11pm
Sun: 11am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D, E or F. Walk to Sims Ave road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Province @ Joo Chiat Road - A Sumptuous Exploration of Southeast Asian Summer Flavours

Returning to Province at Joo Chiat Road to experience their new Summer menu was a delight, especially after the impressive Autumn tasting we enjoyed before. Chef-owner Law Jia-Jun continues to demonstrate his creativity and skill in crafting dishes inspired by Southeast Asian ingredients, flavours, and techniques, delivering an exceptional dining experience. This 7-course dinner ($148++) is a seasonal journey that showcases the beauty and diversity of regional flavours in a refined and elevated way.

Caviar & Indonesian Flower Crab Tartlet 4.2/5

Our meal began with a couple of delicate snacks, starting with the Caviar & Indonesian Flower Crab Tartlet. The natural sweetness of the flower crab paired wonderfully with the briny pop of the caviar, creating a harmonious bite. The tartlet provided a satisfying crunch that contrasted beautifully with the tender, flavourful filling, setting the tone for the creativity we would see throughout the evening.

Panipuri with Horse Mackerel & Ginger Flower 4/5

Next was the Panipuri with Horse Mackerel & Ginger Flower, a bite-sized marvel inspired by local flavours. The bold inclusion of ginger flower evoked the flavours of rojak, and the crispy shell offered a pleasing contrast to the tender mackerel. This dish was a perfect blend of textures and an exciting tribute to familiar Southeast Asian ingredients in a new format.

Lobster Croustade 4.2/5

The last of our opening snacks was the Lobster Croustade. Presented in a house-made kueh pie tee shell infused with seaweed, this luxe twist on the traditional snack featured a filling of lobster and crispy broccoli for added texture. The croustade was garnished with delicate flower petals from Thailand, making this elegant dish as visually captivating as it was delicious.

Momotaro Tomato & Shiro Sorbet 4.8/5

Our first course was the Momotaro Tomato topped with Shiro Sorbet, a refreshing and umami-filled dish. The Japanese Momotaro tomato, sourced from Cameron Highlands, was beautifully sweet. It was peeled, stuffed with confit tomatoes, and cooked down to intensify the flavour, then topped with shiro sorbet and puffed quinoa for added crunch. The sorbet’s savoury notes paired seamlessly with the tomato, creating a balanced and layered bite.

Squid from Jurong Fishery Port 4.5/5

The Squid from Jurong Fishery Port was another unique and flavourful dish. Tender and slightly charred, the green-eye squid lay hidden beneath a silky Beurre Blanc sauce. Sambal mata added a touch of heat, while fermented kedondong introduced a subtle acidity, enhancing the dish's complexity without overpowering the delicate squid.

White Trevally with Seaweed XO 4/5

Next came the White Trevally with Seaweed XO, showcasing another unconventional fish. The white trevally had a smooth, buttery texture, and its lean, firm flesh was enhanced by the house-made seaweed XO sauce, which lent a local sambal stingray-like taste. This dish truly captured a sense of place, marrying local seafood traditions with sophisticated techniques.

Charcoal-grilled Aged Sarawak Pork 4.2/5

The Charcoal-grilled Aged Sarawak Pork was a revelation. Grilled over coals and smoked with hay, this aged pork had a perfect char and deep smoky aroma while remaining tender and juicy. It was served with edamame, mustard, and a rich pork wine reduction jus, creating a well-rounded dish that was both hearty and complex.

La Mian with Clams and Okra 4.5/5

A comforting bowl of La Mian with Clams and Okra followed, a nod to Chef Law's weekend family meals. Made with house-made noodles, grilled okra, and clams from the Philippines, the dish was bathed in a chicken consommé infused with tropical flavours from lemongrass, kaffir lime, and Vietnamese lime. This simple yet vibrant soup provided a soothing transition from the heavier dishes, signalling the end of the savoury courses.

Osmanthus & Wild Sumac 4.2/5

The dessert course began with Osmanthus Aiyu Jelly paired with compressed melon for a burst of sweetness. A wild sumac granita added refreshing acidity, while Ulam Raja introduced subtle earthy undertones that balanced the sour notes. This multi-dimensional dessert was a symphony of flavours, evoking the lightness and freshness of summer.

Grilled Pineapple and Millet Syphon 4/5

The final dessert was a delightful Grilled Pineapple and Millet Syphon. The pineapple, compressed with gula melaka and grilled over charcoal, had a beautiful caramelised sweetness. It was paired with millet foam and coconut yoghurt ice cream, which added a creamy and tangy component, rounding out the dish with a tropical flair.

Province's Summer menu is a beautiful homage to Southeast Asia, highlighting seasonal ingredients with creativity and respect for tradition. Chef Law's passion for reimagining local flavours shines through in every dish, providing a unique dining experience that feels both familiar and innovative. Province's summer menu is not to be missed for anyone seeking a refined yet playful exploration of regional flavours.

Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

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]

Crystal Jade Palace @ Takashimaya - Limited-time Special Menu of Reimagined Local Favourites to Celebrate National Day

With Singapore's National Day approaching, Crystal Jade's various restaurant concepts are proud to launch a limited-time special menu of 'Local-inspired Delights' (本地经典风味菜肴) dishes available from now to 30 September 2024. The chefs have meticulously crafted this menu to pay homage to local dishes and flavours. At Crystal Jade Palace, featured dishes include Chilli Crab in Golden Kueh Pie Tee Cup, Hokkien Live Prawn Noodle with Pork Lardon in Opeh Leaf, and more.

Other Crystal Jade concepts, such as Crystal Jade Golden Palace, Crystal Jade Pavilion, Crystal Jade Hong Kong Kitchen, and Crystal Jade La Mian Xiao Long Bao, will each offer their own special reimagined dishes. During this period, Crystal Jade Jadeite members and UOB Cardmembers can enjoy 20% off all promotional dishes (excluding dessert) when dining in.

Chilli Crab in Golden Kueh Pie Tee Cup 4/5

First, we had an elevated kueh pie tee - Chilli Crab in Golden Kueh Pie Tee Cup ($18.80). The crispy pastry shell was filled with crab meat shreds in a tangy and spicy chilli crab sauce.

Double-boiled Fish Maw with Sea Whelk, Black Garlic & Chicken Soup in Coconut 4.5/5

Next, we moved to a nourishing bowl of soup. The Double-boiled Fish Maw with Sea Whelk, Black Garlic & Chicken Soup in Coconut ($42 per person) was brimming with many ingredients. The heartwarming soup had a depth of black garlic and sweetness from red dates.

Seafood Medley in Lime Leaf & Chilli Crab Sauce served with Golden Mantou 4.2/5

Enjoy the local favourite chilli crab without the mess. Crystal Jade’s Seafood Medley in Lime Leaf & Chilli Crab Sauce served with Golden Mantou ($68 for regular) features scallops, mussels and prawns cooked in a rich chilli crab sauce.

The mantous were fried to the best crunch, ideal for mopping up the spicy-sweet sauce.

Sambal French Bean & Eggplant with Crispy Silver Bait 4.2/5

Our vegetable dish was the Sambal French Bean & Eggplant with Crispy Silver Bait ($26 for regular). The french bean and strips of eggplant are sautéed in a slick homemade sambal sauce that perfectly coated every vegetable, while the silver baits were fried to a perfect crunch.

Hokkien Live Prawn Noodle with Pork Lardon in Opeh Leaf 4.2/5

The Hokkien Live Prawn Noodle with Pork Lardon in Opeh Leaf ($32) easily won the hearts of my dining companions and me. The noodles were well-textured and not simmered too soft, paired with prawns simmered in a robust prawn and pork lard stock. Make sure to mix in their addictive house-made belacan, which is also sold in bottles at the reception counter.

Durian Chendol in Coconut 3.5/5

Our first dessert was a tropical-themed Durian Chendol in Coconut ($18.80 per person). The base includes typical chendol ingredients such as atap chee, red beans, and pandan jelly, topped with coconut ice cream and D24 durian pulp. This rendition was more of a 'dry' chendol, with much less coconut milk and ice.

I ♥ SG Red Ruby with Coconut Pudding 2/5

Decked in our national colours, the I ♥ SG Red Ruby with Coconut Pudding ($8.90 for four pieces) was created to pay homage to Singapore and the upcoming National Day. Unfortunately, we found it slightly bland, and its texture was a tad too sticky.

To make reservations, visit the restaurant website at www.crystaljade.com/reservation.

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.


Crystal Jade Palace
Takashimaya Shopping Centre
#04-19
391 Orchard Road
Singapore 238872
Tel: +65 9017 5423
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun: 10.30am - 3.30pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 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]