One Morning Catch Seafood (一品鲜 活海鲜) @ KINEX - A Seafood Haven Relocated from Bartley to Tanjong Katong

Previously located in an industrial area in Bartley, The Morning Catch Seafood found its new home within the KINEX mall, serving fresh live seafood at reasonable prices. As we stepped into the restaurant, we were captivated by the fresh, live seafood tanks on full display for the customers. Interestingly, many seafood options here are priced per piece, unlike most seafood restaurants that charge by weight. Lobster, abalone, scallops, Dungeness crab, and more - if you can name it, they have it.

Lobster “Sha Cha” Vermicelli 4/5

The showstopper to kick off our meal was the Lobster "Sha Cha" Vermicelli ($198), cooked in a rich broth reminiscent of lobster bisque. The lobster was incredibly fresh and meaty. Although the "Sha Cha" flavour in the broth was subtle, and the thin vermicelli could have absorbed the broth better for a more flavourful bite, we still thoroughly enjoyed this dish.

White Pepper Collagen Soup Vermicelli with Red Flower Crab 4.2/5

Similar to the lobster dish, the White Pepper Collagen Soup Vermicelli with Red Flower Crab ($78) is cooked in a rich collagen soup infused with white pepper. This time, it's paired with Red Flower Crab, which is less meaty but noticeably sweeter than the lobster. The white pepper flavour is distinctive and aromatic without being spicy. You can also choose other types of shellfish to be cooked in this flavourful broth.

Golden Collagen Soup with Star Red Grouper 4.2/5

Another soupy dish we enjoyed was the Golden Collagen Soup with Star Red Grouper ($88). The silky-smooth meat had been de-boned for easy consumption, which we truly appreciated. Despite its name, the golden collagen soup tasted richer than Suan Cai Yu. Sweet potato noodles and enoki mushrooms nestled underneath were a delightful addition to the slightly spicy, rich broth.

Salt & Pepper Mantis Prawn 4/5

Next, we have the Salt & Pepper Mantis Prawn ($12.50/pc) garnished with bits of fried garlic that elevate its flavour. Despite the challenge of peeling them, the Mantis Prawns were exceptionally sweet and chewy!

Hometown BBQ Lamb Rack 3/5

They offer a variety of meats in addition to seafood. We tried their Hometown BBQ Lamb Rack ($38), seasoned with a distinctive cumin spice. While we didn't find it exceptionally unique and quite fatty/oily for multiple pieces, the manager assured us it might just be this particular rack. Nonetheless, it was nicely grilled with a crispy crust.

Salted Egg Chicken 3/5

Our last dish was the Salted Egg Chicken ($16), a Singaporean favourite. The salted egg sauce was nicely balanced — sweet and savoury with the fragrance of curry leaves. This dish pairs perfectly with rice. While it may not be unique, it is definitely a must-order for salted egg lovers or kids at the dinner table.

The Morning Catch offers a total of 7 beautifully decorated private rooms suitable for all occasions. The smaller rooms can accommodate up to six seated guests, while the largest room can host 22 seated guests and up to 40 guests with a very reasonable minimum spend of $1988.

Two private rooms come equipped with karaoke systems for you to sing your heart out. The largest room even features a 'living room' area with a comfortable sofa and an automated mahjong table! Open until 1am, The Morning Catch is the perfect venue for your next family party.

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


The Morning Catch Seafood
一品鲜活海鲜
KINEX
11 Tanjong Katong Road
#02-21
Singapore 437157
Tel: +65 88580101
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 11am - 1am

Direction:
1) 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 Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]

Allora Ristorante & Bar @ Crowne Plaza Changi Airport - Offers Authentic Italian Cuisine, Transporting One to the Heart of Italy

Nestled on Level 1 of Crowne Plaza Changi Airport, Allora Ristorante and Bar offers a slice of Italy with its authentic cuisine, inviting ambience, and diverse dining spaces. Opened in January 2024, Allora is part of the hotel's S$22 million asset enhancement. The restaurant promises not just a meal but an experience that transports you to the heart of Italy.

Upon entering Allora, you're immediately drawn to the live pizza-making station, a centrepiece of culinary artistry. The station's arched design, with its dark, sleek surfaces and contemporary lighting fixtures, creates an intimate and inviting atmosphere. The aroma of freshly baked dough and the sight of the chef expertly manoeuvring the pizza peels add an element of excitement and authenticity to your dining experience.

Complimentary Bread 3/5

As in most Italian restaurants, we were served with complimentary bread at the start of the meal. What we got was Sliced Baguettes, accompanied by what seemed to be marinara sauce instead of the usual olive oil and balsamic vinegar. However, the bread wasn't warm enough, and the sauce was cold from the chiller.

Bruschetta Ham & Truffle 3.8/5

We were recommended a Bruschetta ($14) starter to share, and we picked the Ham & Truffle flavour topped with Cheese Fondue, cooked Ham and Black Truffle Sauce. It used the same sliced baguette, but these were crispier and warm. The cheese and truffle flavours were relatively light; the more prominent taste came from the savouriness of the ham.

Polpo & Patate 3.5/5

Polpo & Patate ($24), their signature antipasti, features tender grilled octopus served with potatoes, cherry tomato confit, green beans, parsley, and bagna cauda, an Italian sauce made from garlic, anchovies, and olive oil. While the octopus was tender, it lacked the desired char flavour. However, the fried potato pieces were tasty and complemented the dish well.

Lobster Pasta 4.2/5

The Lobster Pasta ($38), made with homemade black ink tagliolini, offers a striking visual appeal without the concern of black stains. This is because the black ink is infused into the pasta rather than used as a sauce.

This exquisite pasta is paired with half a Boston lobster, adding succulent, sweet meat to the dish. The lobster is perfectly complemented by a luxurious bisque cherry tomato sauce and fresh basil, infusing the pasta with a vibrant and aromatic blend of flavours. A hint of lemon adds a refreshing citrus note, balancing the richness and enhancing the overall taste experience. We really like this, and it's a dish we will return for.

Bari Pizza 4/5

The Bari Pizza ($34), inspired by Chef Enzo's hometown of Bari, pays culinary homage to the flavours of Southern Italy. Instead of placing a whole burrata in the centre, the creamy burrata is spread over the pizza, providing a rich and velvety texture in every bite. Fresh tomato pulp filets add a burst of vibrant, tangy flavour. Savoury anchovies and Pantelleria capers introduce a delightful brininess, perfectly complemented by fragrant basil leaves. This combination of ingredients creates a harmonious and authentic taste experience, transporting us to what we imagine Bari to be like, even though we haven't been there.

Tagliata 3.8/5

We were looking for a beef entrée and were recommended the Tagliata ($78), which pairs chargrilled Australian Angus Beef Ribeye with local farm organic arugula and vine cherry tomatoes. The tender and skilfully seasoned beef is complemented by roasted garlic and balsamic jus. The crisp arugula was really fresh and refreshing, but the dish leans towards a salad with meat rather than the expected substantial, juicy steak served alongside a side salad.

Cannolo 3/5

Upon spotting the Cannolo ($16) on the menu, a rendition of the classic Italian Cannoli, we were eager to try it. Filled with creamy ricotta cheese and adorned with delicate candied fruit and chocolate chips, it struck a delightful balance of sweetness. However, we noted that the fried pastry shells, while flavourful, arrived slightly soggy, suggesting they may have been pre-made and chilled before serving.

Alloramisú 3.8/5

Alloramisú ($16), Allora's signature dessert, provided a sophisticated sweet finale with tableside assembly upon ordering. It showcased homemade Savoiardi cookies soaked in espresso coffee, layered with mascarpone cream and coffee jelly, and generously dusted with cocoa powder. While the flavours were delightful and balanced, we prefer our tiramisu to be creamier and "wetter," which left us feeling it fell slightly short of our preferences.

Allora offers a welcoming and inclusive atmosphere where guests can select their preferred setting from a range of spaces: the chic dining room, lively lobby lounge, inviting alfresco area, and stylish bar. The bar also features live music, creating a relaxed vibe. Allora caters to various occasions with its versatile ambience.

Starting in Q2 2024, Allora has introduced an Italian Weekend Brunch Buffet. Pricing and menu details are currently unavailable; please visit their website closer to the launch date for more information.

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


Allora Ristorante & Bar
Crowne Plaza Changi Airport
75 Airport Boulevard
Singapore 819664
Tel: +65 68235354
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 630am - 11am, 12pm - 1030pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit B. Walk to destination. Journey time about 3 minutes. [Map]

Yan Ting @ St. Regis Singapore - Rediscover a New Inimitable Dining Experience

With the reopening of Yan Ting at The St. Regis, the restaurant now boasts a refreshed modern look that exudes a lush, rich, and moody ambience. Alongside this aesthetic transformation, Yan Ting has welcomed newly appointed Executive Chinese Chef Chan Chung Shing, who masterfully pays homage to authentic Cantonese cuisine while infusing it with diverse modern flavours.

Appetiers 4.5/5

We began our meal with a quartet of appetisers featuring Yan Ting's signature dishes: Honey-glazed Barbecued Iberico Pork, Fried 'Pik Fong Tong' Radish Cake, Pan-seared Hokkaido Scallop with Caviar, and Chilled Abalone. Among these, the 'Pik Fong Tong' Radish Cake stood out with its unique execution, incorporating a distinct Hong Kong flavour into a dim sum classic.

Braised Superior Bird's Nest, Crabmeat, Pumpkin Broth 4.8/5

Following the appetisers, I savoured a bowl of Braised Superior Bird's Nest with Crabmeat and Pumpkin Broth. The naturally bland bird's nest was elevated by the sweetness of the crab meat and pumpkin, resulting in a comforting and nourishing finish.

Steamed Leopard Coral Grouper, Dough Stick, Garlic 4.2/5

The next dish was Steamed Leopard Coral Grouper with Dough Stick and Garlic. The sweet and flaky grouper flesh was beautifully infused with a garlicky aroma and paired with the crispness of dough sticks. While I'm accustomed to pairing steamed fish with soft tofu, the dough stick provided a refreshing and unique dimension to the dish.

Crispy Beef Short Ribs 4.2/5

Another savoury delight was the Crispy Beef Short Ribs. The dish featured a delightful contrast of tender meat enveloped in a satisfying crunchy coating, complemented by a medley of spices and aromatics.

Wok-fried Lobster Angel Hair Pasta, Truffle 4.2/5

An unusual yet innovative take on Cantonese cuisine, the Wok-fried Lobster Angel Hair Pasta with Truffle was a standout dish. The incorporation of pasta added a bold modern twist, resulting in an indulgent and harmonious combination of textures. Each mouthful was infused with the rich, sweet flavour of lobster, accented by the light, earthy notes of truffle.

Chilled Panna Cotta 4.2/5

To conclude our meal, we enjoyed the Chilled Panna Cotta. This dessert struck the perfect balance between firmness and creaminess, offering a smooth, silky, and light experience that was both elegant and comforting.

Yan Ting's reopening under the guidance of Chef Chan Chung Shing promises an exceptional dining experience. It blends the rich traditions of Cantonese cuisine with contemporary flair, and the combination of innovative dishes and classic flavours ensures that every visit is memorable.

Note: This is an invited tasting.


Yan Ting
The St. Regis Singapore
Level 1U
29 Tanglin Road
Singapore 247911
Tel: +65 6506 6887
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
Weekend Dim Sum Brunch: 1030am - 1230pm (1st seating), 1pm - 3pm (2nd seating)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Tan Xiang Yuan 炭香YUÁN @ Jalan Besar - New Seafood Focused Cantonese-Chinese Creations by Chef Cao Yong and $1 Peking Duck Promotion

Tan Xiang Yuan 炭香YUÁN was founded by four co-founders, including celebrity Ben Yeo and Chef Cao Yong. Located in Jalan Besar, the restaurant offers a menu featuring both traditional and modern Cantonese-Chinese dishes. As part of its new menu launch, diners can enjoy a $1 Peking Duck Promotion with every order of its Signature Seafood Pot. The lunch dine-in promotion is available daily, limited to one duck order per table, with minimum 4 pax to dine.

We were seated on the second floor of the restaurant shophouse, which offered a more dimly lit ambience. Upon reservation, diners can request various seating options, including outdoor seats or the more brightly lit indoor seats on the first floor.

If you're visiting for dinner, make sure to check out their new secret neon-lit alley decorated with familiar Singaporean phrases — definitely Instagram-worthy!

Signature Seafood Pot 招牌海鲜炉 4.5/5

We had a hearty start to dinner with Tan Xiang Yuan's Signature Seafood Pot ($98 for Small / $188 for Large). The large-sized pot feeds 6-8 pax comfortably with its generous combination of fresh prawns, fish maw, abalones, clams, scallops, prawn paste, taro, cabbage and more. The broth, simmered for hours with old hen, pork bones, and prawn shells, was bursting with flavourful crustacean sweetness and umami. I appreciated the quality and fresh ingredients, plus the use of the induction cooker, which ensured that the pot stayed piping hot throughout our meal.

Lo Han Pork Stomach 罗汉猪肚 4/5

The new Lo Han Pork Stomach ($16) offers a modern twist on the classic pork trotter jelly. This dish carried tangy and meaty flavours, featuring a hand-stuffed whole pork stomach filled with braised pork trotter and topped with a housemade garlic chilli sauce. While the slices could hold together better, the contemporary take is delightful.

Peking Duck 北京烤鸭 4.2/5

One of the crowd favourites of the night was the Peking Duck ($98). The duck slices and its skin were served wrapped in freshly made rice paper skin. What set these rolls apart was the unexpected crunchy addition inside each roll: corn fritters. Together with scallions and a drizzle of sweet sauce, this was satisfying!

Soup-Filled Foie Gras Shrimp Ball 灌汤鹅肝酱虾丸 4.2/5

At first glance, I mistook these golden brown balls for solid shrimp paste balls. They were an elevated version: Soup-Filled Foie Gras Shrimp Balls ($12/pc). Each ball contains minced prawn mixed with a rich soup stock of pig skin, pork knuckle, and foie gras, encased in a perfectly crunchy bread cube coating.

Golden Garlic Steamed Lobster with Yam Cake 金蒜芋头糕蒸龙虾 3.8/5

The Golden Garlic Steamed Lobster with Yam Cake (Seasonal Price) is another recent addition to the menu. It features whole Australian lobsters steamed with a bed of local yam cake in a housemade sauce, topped with steamed and fried garlic. While the garlic aroma was enticing, we found the yam cake texture slightly too cakey and didn't match the crustacean that well.

Angelica Black Pepper Crab 当归黑胡椒蟹 4.2/5

As its name suggests, the Angelica Black Pepper Crab ($12.80/100gm) is unlike your usual black pepper crabs. The infusion of Dang Gui (Chinese Angelica Root) gave the dish herbaceous notes that complemented the robust heat of black pepper. The crab was fleshy and succulent.

Superior Foie Gras Crab Meat Broth 鹅肝蟹黄羹 4.2/5

The comforting Superior Foie Gras Crab Meat Broth ($38.80) is another new creation by Chef Cao Yong. Beneath the thick crab meat broth lies a bed of steamed foie gras egg that enhances the dish with a buttery richness without overwhelming. For a different taste experience, try it as served first and add a dash of vinegar after for that extra punch.

Mango Pomelo Sago 楊枝拌金露 4/5

I can't resist a bowl of chilled Mango-Pomelo Sago ($7.80) whenever I see it on the dessert menu. Tan Xiang Yuan's rendition is velvety and rich, studded with sweet mango and pomelo bits.

Mao Shang Wang Pudding Topped with Ice Cream 猫山王榴莲布丁 4.2/5

Indulge in the Mao Shang Wang Pudding Topped with Ice Cream ($8.80), a treat designed for durian enthusiasts. Featuring a smooth and decadent durian pudding base, it's crowned with creamy vanilla ice cream and finished with bits of popping candy.

While prices at Tan Xiang Yuan are on the high end, we especially enjoyed the seafood dishes, which impressed us with their freshness and quality.

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.


Tan Xiang Yuan 炭香YUÁN
1 Dickson Road
Singapore 209493
Tel: +65 8058 5527
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Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Daily: 1130am to 3pm, 530pm to 10pm

Direction:
1) Alight at Jalan Besar MRT statton. Take Exit A. Cross the road. Walk to Dickson Raod. Walk to destination. Journey time about 3 minutes. [Map]

G Izakaya @ Golden Mile Tower - 1-for-1 8-Course Japanese Omakase Till 31 May 2024, Featuring Lobster Tail, Chutoro, and Uni Hand Roll

From now till 31 May 2024, G Izakaya at Golden Mile Tower is offering a value-for-money 8-course Omakase at a promotional price of $188++ for two pax. The restaurant has garnered popularity for its seasonal omakase menus, which are offered at attractive prices.

It took us a while to locate the restaurant. When facing Golden Mile Tower, veer to the left instead of entering from the main entrance. The cosy 10-seater omakase space is next to their larger izakaya dining area.

Welcome Drink

We were each given a shot glass of Butterfly Pea Welcome Drink to start. I would have liked this a lot less sweet.

Hotaru Ika with Yuzu Miso

The starter featured Hotaru Ika with Yuzu Miso. Hotaru ika, currently in season, boasted a rich and briny flavour. It harmoniously paired with the zesty yuzu miso.

Lobster Tail with Uni Paste & Pan-Fried Scallop

The succulent Lobster Tail was served warm and accompanied by an intriguing combination of uni paste, pan-fried scallop and tempura bananas. This unexpected mix of elements was surprisingly likeable, with the sweetness from the lobster and banana complementing the umami notes of the uni paste.

3-Kind Sashimi

Next was 3-Kind Sashimi, with fresh and thick cuts of Shima Aji, Akami and Otoro.

Gindara Saikyo with Sweet Potato

Following that, the chef presented us with the Gindara Saikyo with Sweet Potato. The miso cod was firm yet flaky, and despite the side of shiokoji dressing, we found it to be adequately flavourful on its own.

Noresore with Mozuku Seaweed

I was excited to try the chef's palate cleanser of Noresore with Mozuku Seaweed, as I had never tried noresore (young conger eel) before. The noresore was light with a subtle sweetness, refreshing when paired with the tangy vinegared seaweed.

Isaki

The next part of the omakase was the 6-Piece Nigiri Sushi. First was Isaki, a lean cut white-fleshed fish.

Madai

The Madai was served next. The sea bream was mild with a clean sweetness and became one of my favourites.

Hirame

The chef lightly torched a piece of engawa for our third sushi to add on top of our Hirame.

Chutoro

The Chutoro was served with slender strips of delicate young spring onion, which I found particularly enjoyable. The fatty cut of chutoro melted in the mouth.

Hotate

Lightly dressed in soy, the plump and fresh Hotate will satisfy scallop lovers.

Uni

The last of our 6-Piece Nigiri Sushi was also a highlight of the meal. The luxurious mouthful of Uni hand roll was layered with sushi rice, chutoro, and a generous scoop of uni, all finished with a spray of gold dust. This was a flavour explosion of the sea.

Pumpkin Fish Soup with Fish Curd

The soup course varies daily, and during our visit, we were served the Pumpkin Fish Soup with Fish Curd. With its thicker consistency, the warm soup was a comforting closure before desserts.

Pineapple Sherbet and Warabi Mochi

The desserts didn't quite match the preceding dishes. We tried the Pineapple Sherbet and Warabi Mochi; while the sherbet was refreshing, it was pretty average.

Pineapple Sherbet and Warabi Mochi

The homemade warabi mochi paired with azuki beans was better, but the combination was slightly too sweet for my liking.

8-Course Omakase 4.5/5

At this 1-for-1 price point, G Izakaya's omakase offered excellent quality and value. Overall, I thoroughly appreciated the thoughtful curation of the dishes and the quality of the ingredients. I particularly liked how the ingredients' natural flavours are allowed to shine without being overshadowed by additional seasonings.

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.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 1130am - 130pm, 530pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road and walk down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]