Violet Oon Singapore @ Dempsey Hill - Launches Four CNY Set Menus For Intimate Gatherings in an Elegant Setting

For the upcoming Chinese New Year, Violet Oon Singapore at Dempsey introduces festive set menus available exclusively within its private dining rooms. Four specially curated Chinese New Year set menus are available, designed for intimate gatherings in an elegant setting.

VO Fragrant Yu Sheng 5/5

The Prosperity Sharing Set Menu (from S$148++ per person) opens with the VO Fragrant Yu Sheng. I have always enjoyed the addition of kaffir lime leaves in this rendition, and here, their presence was especially generous. The sharp, citrusy fragrance was further elevated by pink ginger flower, while an increased amount of julienned beetroot and the inclusion of ice plant, known for its heightened crunch, added both texture and freshness to the dish.

Hee Peow Soup 5/5

This was followed by an individually served bowl of Hee Peow Soup, a seasonal Peranakan Lunar New Year classic. The comforting broth is slow-simmered using a superior pork and chicken stock, enriched with whole baby abalone, fish maw, sea cucumber, and impressively juicy house-made prawn, crab, fish and pork balls.

Kuey Pie Tee 3/5

Ngoh Hiang 4/5

Starters included Kuay Pie Tee and Ngoh Hiang. Both were well seasoned, with the latter offering a tender bite. The addition of water chestnut provided a pleasant crunch that balanced the richness and meatiness of the filling.

Beef Rendang 4.5/5

For Mains, the slow-braised Beef Rendang featured beef shin braised in spices and kaffir lime leaves, then finished in coconut milk, resulting in fork-tender meat that was both rich and crowd-pleasing.

Ayam Buah Keluak 4.5/5

I particularly enjoyed the equally well-executed Ayam Buah Keluak, notable for its punchy gravy and generous chunks of buah keluak that delivered depth and intensity.

Garam Assam Fish 4.5/5

Garam Assam Fish was another highlight, featuring red snapper in a spicy-sour gravy accented with pineapple and pink ginger flower. The pineapples were thinly sliced, and their fruity tartness made the dish even more appetising.

Udang Goreng Chilli 3/5

Udang Goreng Chilli showcased angka prawns topped with chilli padi and garlic rempah. While flavourful, the dish leaned slightly towards greasy.

Chap Chye 4/5

Chap Chye, braised in a full-bodied prawn bisque that impressed with its deep savouriness, but the cabbage needed a much longer stewing time to soften thoroughly.

Nasi Ulam 5/5

One of my favourite dishes of the meal was the herbaceous Nasi Ulam. Diced prawns were folded into the rice, adding sweetness and textural contrast that complemented the raw, aromatic herbs.

Handmade Perankan Kueh 4/5

Dessert concluded the meal with a thoughtful selection of Handmade Peranakan Kueh, including Ang Ku Kueh, Kueh Kochi and Kueh Ambon. Both the ang ku kueh and kueh ambon stood out for their texture, with the kueh ambon being exceptionally spongy, though the overall sweetness could be toned down slightly.

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.


Violet Oon Singapore
Dempsey Hill
7 Dempsey Road
#01-05
Singapore 249671
Tel: +65 9834 9935
Facebook
Instagram
Website
Nearest MRT: Napier (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to the bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alright 2 stops later. Walk to Dempsey Road. Walk to the destination. Journey time is about 10 minutes.[Map]

INDOCAFÉ Peranakan Dining @ Scotts Road - Limited Time 1-for-1 Signature Tasting Menu For This Decemeber

Nestled within The White House along Scotts Road, INDOCAFÉ Peranakan Dining is a six-time MICHELIN Bib Gourmand awardee. Helmed by Penang-born Chef Heng Eng Ho, the menu showcases more than two decades of his refined understanding of Peranakan flavours. For this festive season, INDOCAFÉ is launching a 1-for-1 Signature Tasting Menu. Priced at $68, the 5-course Signature Tasting Menu highlights the restaurant’s must-try dishes and serves as an excellent introduction to its Peranakan offerings.

Trio Platter 4.5/5

We began with a Trio Platter of quintessential Peranakan snacks: Ngoh Hiang, Kueh Pie Tee, and Otah Otah. Each was delectable, but the Ngoh Hiang stood out for its well-executed meatiness and juiciness.

Fish Maw Soup 4/5

This was followed by the Soup of the Day, a light Fish Maw Soup that was homely and comforting.

Babi Pongteh 5/5

For mains, there is an option between Babi Pongteh or a $10 top-up for Wagyu Beef Rendang. The Babi Pongteh is prepared using Spanish Iberico pork, marinated in fermented soybean paste and stewed with potatoes, mushrooms, bamboo shoots, aromatic spices, onion, and garlic. The restrained use of fermented soybean paste kept the dish well-balanced without tipping into the common pitfall of excessive saltiness. The pork was flavourful and unctuous, as Iberico pork should be, offering a satisfying balance of meat to fat ratio. The accompaniments of potatoes, mushrooms, and bamboo shoots were tender and had thoroughly absorbed the rich, savoury gravy.

Wagyu Beef Rendang 4.8/5

The Wagyu Beef Rendang is a crowd favourite. Succulent and gelatinous, the beef was robust in flavour, with a deep, aromatic richness that clings beautifully to each piece.

Sayur Lodeh 3.8/5

The side dish, Sayur Lodeh, featured a thoughtful addition of fried tempeh for textural contrast. While enjoyable, I would have preferred the vegetables to be simmered longer for a softer, more traditional texture.

Fish Head Curry 4.8/5

If you’re a fan of Fish Head Curry, the add-on option is highly recommended. At $48++ (usual price $58++) for a whole fish head, it is excellent value. The fish was moist and flaky, and the curry was enjoyable without being overly rich in coconut milk. The brinjals and lady’s fingers were also cooked to the right doneness, remaining intact and fresh.

Kueh Salat 5/5, Bubur Cha Cha 3/5

For dessert, you can choose between Kueh Salat or Bubur Cha Cha. The Kueh Salat, with its light and creamy pandan custard layered over sticky glutinous rice, was the more satisfying of the two. The Bubur Cha Cha was decent but leaned more towards the ordinary.

This is my second visit to INDOCAFÉ Peranakan Dining, and I genuinely feel it’s an underrated spot for Peranakan cuisine. The food was even tastier than during my first experience, and the dining space, which feels both nostalgic and elegant, remains truly unmatched. 1-for-1 Signature Tasting Menu is available from 1 to 31 December 2025, only on weekdays for both lunch and dinner, excluding PH and eve of PH. Maximum of 8 guests per booking.

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.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
Facebook
Instagram
Website
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm -1030pm

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

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
Facebook
Instagram
Website
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
Facebook
Instagram
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
Instagram
Facebook
Website
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]