Yanhuo Restaurant (烟伙餐馆) @ Cross Street - The Firework of Modern Chinese Cuisine and Vintage Charm

Yan Huo Chinese Restaurant (烟伙餐馆) offers a modern yet homely dining experience built around the warmth of Chinese culinary traditions. The restaurant’s name, which translates to “flame of flavour,” reflects its commitment to wok hei-driven dishes and robust regional influences. The interiors combine modern Chinese aesthetics with a cosy, family-friendly atmosphere, ideal for gatherings or casual dinners. Service is attentive without being intrusive, and portions are generous, offering good value for money. A warm touch of modern Chinese and vintage charm to celebrate the ‘Fireworks’ of life!

Cherry Tomatoes | Tangerine 4.2/5

The Cherry Tomatoes ($16), marinated with tangerine, burst with sweet and tangy flavours that are refreshing and appetising. It’s a light, palate-awakening starter that perfectly whets the appetite for the meal ahead.

Dry Pot Cabbage with Chinese Bacon | Dried Chilli 4.2/5

The Dry Pot Cabbage with Chinese Bacon and Dried Chilli ($20) was well executed. The cabbage retained its crunch and natural sweetness, while the Chinese bacon added a savoury depth. The dried chilli brought just the right amount of heat to complete this aromatic and flavourful stir-fry.

Mapo Tofu | Iberico Pork, A4 Wagyu 4.5/5

The Mapo Tofu ($28) is easily one of the best I’ve had. The silky tofu bathed in a rich, spicy, and umami-laden sauce is deeply satisfying. The use of premium minced Iberico pork and A4 wagyu elevates the dish with indulgent layers of flavour and texture. It’s a definite rice killer that will have you reaching for an extra bowl.

Double Boiled Grouper Pot 4.5/5

The Double Boiled Grouper Pot ($48/$68) immediately caught my eye. Thick, firm slices of grouper are poached to perfection and paired with plump clams, firm tofu, and cabbage. The highlight, however, is the pumpkin broth — sweet, rich, and full of depth, providing comfort and nourishment in every spoonful.

Pineapple La Zi Chicken | Cashew Nuts 4.2/5

The Pineapple La Zi Chicken ($28) features boneless chicken chunks deep-fried to a crisp golden exterior while remaining juicy inside. The addition of cashew nuts adds crunch, and the pineapple pieces balance the fiery chillies with refreshing sweetness. It is a playful and well-balanced rendition of the classic spicy chicken dish.

Not to be missed is their value-for-money lunch set, available as a 2-Course ($38) or 3-Course ($58) option, perfect for those who want to enjoy Yan Huo’s refined flavours in a more accessible format.

Note: This is an invted tasting.


Yanhuo Restaurant (烟伙餐馆)
22 Cross Street
#01-56A,#01-57/62
Singapore 048421
Tel: +65 83388511
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 1030pm
Sat-Sun: 1130am - 1030pm

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk down Cross Street to South Bridge Road. At the junction of Cross Street and South Bridge Road, cross the road. Turn left onto South Bridge Road. Walk down South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]

Chen's Kitchen @ Paragon - Bold Chuka Ryori Flavours with Michelin-Quality Comfort Food

Famed Michelin Chef Kentaro of Shisen Hanten debuts a comfort dining concept, Chen's Kitchen, at Paragon Shopping Centre. The new casual family dining concept brings bold Chuka Ryori flavours and his renowned Mapo Tofu to the heart of Singapore. The new concept offers comfort Chinese food with finesse, blending Japanese techniques with rich Szechuan flavours and promising sustainable pricing.

Chen's Pork Shumai 4/5

Chef Kentaro's Szechwan-inspired Pork Shumai ($9.90) The siew mai features juicy, seasoned pork enriched with the umami depth of conpoy. Topped with a touch of mala daikon, it offers a delicate kick that elevates this classic dish. While I enjoyed the version here, my dining companions preferred a firmer texture.

XXL Szechwan La Zi Ji 4.5/5

A store-exclusive dish is the XXL Szechwan La Zi Ji ($17.90), an elevated take on Szechwan Popcorn Chicken with crispy karaage, soy puffs, garlic chips, cashews, aromatic spices, and dried chillies for bold flavour and irresistible crunch. Unlike the traditional La Zi Ji, the size of the chicken is like a chicken nugget, giving it a more substantial bite. The soy puffs give the dish an extra textural contrast.

Poached Fish Fillet in Golden Broth 4.2/5

Another store-exclusive dish on the menu is the Poached Fish Fillet in Golden Broth ($24.90). Chunky, moist, and fork-tender fish fillets are boiled in a golden broth made of Japanese pumpkin, with mushrooms, asparagus, and sansho pepper for a hint of heat or spiciness.

Mapo Tofu (Red) 4.8/5

The star at Chen's Kitchen has to be their Mapo Tofu. Chen's Kitchen offers the classic version and three other innovative variations. We had the Classic Mapo Tofu Red Version ($16.90/$26.90), which comprises soft silky tofu cooked with fermented broad bean paste (Dou Ban Jiang) sourced from the Pixian District in Chengdu, Szechwan pepper-flavoured fermented chilli bean paste, and savoury minced meat.

Szechwan French Beans & Mushroom 4.5/5

For our vegetable dish, we opted for the Szechwan French Beans & Mushroom ($13.90). They are wok-fried in Szechwan spices with minced pork. The dish is well executed, with the greens retaining a delightful crunch and a spice aroma.

Szechwan Spiced Chahan with Sakura Shrimp 4.2/5

Next, we had the Szechwan Spiced Chahan with Sakura Shrimp ($13.90). This is Szechwan-spiced fried rice with sakura shrimp, egg, and garlic. It is a flavoured packed fried rice, with the various aromatics accentuating the enjoyment of the fragrant rice.

Caramelised Mala Pecan Ice Cream 4.2/5

In my wildest imagination, I cannot imagine that this combination actually works. The Caramelised Mala Pecan Ice Cream ($4.80) turns out to be deliciously good. The hint of mala kick with the vanilla ice cream works harmoniously, rounding out the enjoyment with the nuttiness of the Pecan.

Double Boiled Pear 4.5/5

I like the Double-Boiled Pear ($6.90) dessert, which is very fitting for spicy and bold cuisine. This light and refreshing dessert can help ease and wash down the richness and also cool down the tongue for those who can't ready take spicy food.

Chen's Kitchen at Paragon brings Chef Kentaro's signature bold Chuka Ryori flavours into a more casual, accessible dining setting without compromising on quality. From their famous Mapo Tofu to innovative XXL Szechwan La Zi Ji, every dish is thoughtfully crafted with Japanese precision and rich Szechwan influences. The restaurant's affordable pricing and well-executed flavours make it a fantastic option for both quick meals and family gatherings. Whether you're a fan of spicy, umami-packed flavours or comforting, home-style dishes, Chen's Kitchen is well worth a visit.

Note: This is an invited tasting.


Chen's Kitchen
Paragon Shopping Centre
200 Orchard Road
#B1-43
Singapore 238859
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Nearest MRT: Somerset (NS Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

CHEFLAM's Sichuan Cuisine (兰堂川菜) @ Guoco Tower - A Fiery New Arrival Helmed by Master of Sichuan Cuisine

With great excitement, CHEFLAM's Sichuan Cuisine (兰堂川菜) has finally opened its doors at Guoco Tower, Tanjong Pagar. The restaurant is helmed by Chef Lam Shan, a renowned master of Sichuan Dongpo cuisine, often referred to as the "Master of Sichuan Cuisine." Known for his exceptional skills and numerous culinary accolades, Chef Lam brings an authentic and elevated Sichuan dining experience to Singapore.

Shadow Lotus Root Slices 4.2/5

We began our Sichuan feast with the Shadow Lotus Root Slices ($12.90), an irresistibly crispy and addictive snack. The thinly sliced lotus root is expertly fried to a golden crisp, offering a light, airy crunch that makes it a perfect starter.

Chengdu Cold Noodle with Shredded Chicken 4/5

Next, we tried the Chengdu Cold Noodle with Shredded Chicken ($9.90), a refreshing and flavourful dish. The springy wheat noodles are coated in a savoury, garlicky, and gingery sauce, delivering an aromatic kick. The tender shredded chicken adds richness, while the crisp cucumber provides a cooling contrast to the bold flavours.

Chowhound Beef 4.2/5

The Chowhound Beef is available in a single portion ($14.80) or served in a cloisonné pot ($48). This dish features premium beef slices slow-cooked for 24 hours in a nutritious herbal broth infused with 21 medicinal ingredients, including red dates, goji berries, and angelica root. The tender beef absorbs all the herbal goodness, making it a flavourful and nourishing delight. It is best enjoyed with Sichuan chilli powder or creamy sesame sauce for added depth.

Geleshan Laziji 4.8/5

The Geleshan Laziji ($23.80) is undoubtedly one of the best versions of this Sichuan classic we've had in a long time. Unlike most places that use a single type of chilli, Chef Lam's version incorporates three different varieties of Sichuan and Guizhou chillies, creating a complex and fragrant heat. The chicken is fried to perfection — crispy on the outside and juicy and tender inside — making every bite spicy, smoky, and incredibly satisfying.

Dongpo's Golden Soup with Pickled Fish 4.8/5

A standout dish, the Dongpo’s Golden Soup with Pickled Fish ($29.90) showcases a harmonious balance of sourness, spice, and umami. The broth, made with premium Sichuan pickled vegetables, delivers a rich and tangy aroma, while the thinly sliced fish absorbs the soup’s essence, resulting in a deeply flavourful and comforting dish.

Gold Medal Kung Po Chicken 5/5

The Gold Medal Kung Po Chicken ($16.80) lives up to its name — it won gold at the World Sichuan Cuisine Cooking Skills Competition. This dish is a true revelation, featuring a perfectly balanced combination of smoky, sweet, tangy, and spicy flavours. The flavour complexity in this version elevates it far beyond the typical Kung Po Chicken, making it an absolute must-try.

Sizzling Seafood Crispy Rice 4.5/5

The Sizzling Seafood Crispy Rice ($39.90) is an exciting creation for a visually stunning and interactive dish. A crisp rice shell is dramatically cracked open at the table, revealing a rich, seafood-infused sauce filled with juicy prawns, abalone, and vegetables. The crispy rice absorbs the savoury sauce, offering a symphony of textures.

CHEFLAM’s Sichuan Cuisine delivers an authentic yet refined Sichuan dining experience, staying true to traditional flavours while incorporating premium ingredients and innovative techniques. The Geleshan Laziji, Gold Medal Kung Po Chicken, and Dongpo’s Golden Soup with Pickled Fish are definite highlights. Whether you’re a spice lover or looking to explore Sichuan cuisine at its finest, this restaurant is worth the visit.

Note: This is an invited tasting.


CHEFLAM's Sichuan Cuisine
Guoco Tower
5 Wallich Street
#01-13
Singapore 078883
Tel: +65 89016266
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT Station. Take Exit A or B. Walk to the open air plaza area above the MRT station. Walk to destination. Journey time about 3 minutes. [Map]