Morita Unigoro @ Stanley Street - An Exclusive 1-for-1 Six-course Dinner at $298++

Osaka’s acclaimed uni omakase specialist Morita UNIGORO at Stanley Street launches an exclusive 1-for-1 six-course dinner at $298++, available daily for dinner until 31 July 2025. This limited-time offering presents a more accessible way to enjoy the restaurant’s premium uni-focused omakase, showcasing Hokkaido sea urchin alongside seasonal Japanese ingredients.

Duo Sashimi 4.8/5

Our first course is a sashimi dish featuring two different cuts of tuna - Chutoro and Otoro. To enhance the enjoyment of the fatty tuna, diners can pair it with the accompanying sea salt and wasabi.

New "Uniku" (Uni & Meat) 5/5

The next course is the New "Uniku" comprising Uni and Meat. The A5 Wagyu Uchimomo (top round) is slightly torched and served together with egg yolk and uni. The three ingredients seem unassociated or unrelated, but when you have them all together, the combination of flavour and texture is out of this world. It was almost heavenly, deliciously good.

Tempura Scallop with Uni 4.5/5

Following that, we were served the Tempura Scallop with Uni. The plump and juicy scallop was lightly coated in a delicate, crispy batter, perfectly complementing the creamy sweetness of the uni. A touch of roasted seaweed tied all the elements together, enhancing both the aroma and umami, making for another beautifully executed and well-balanced dish.

The highlight of the six-course dinner is the Signature Uni Hot Pot. The hot pot comes with premium ingredients, including Uni, Lobster, Clam, Abalone, A5 Wagyu Beef Ribeye, Japanese Pork Belly, and Vegetables.

Signature Uni Hot Pot 4.8/5

The hot pot is brought to a boil, with uni added to the broth. Parmesan and olive oil are further added to elevate the taste profile. The ingredients are top-notch quality, too. The clam was the biggest I had ever seen and eaten; it was as big as my palm. The other highlight is the melt-in-the-mouth A5 wagyu.

Uni Mixed Rice 4.2/5

To fill one's up, the last savoury course is the Uni Mixed Rice. The rice was fluffy and well-infused with the robust flavour from the uni. My only complaint is that the portion is too small. I don't understand why the restaurant is reluctant to offer a larger portion or provide diners with the option to choose a different-sized portion of rice to their preference.

Homemade Granita 3.5/5

Last but not least, we wrapped up the meal on a sweet and refreshing note. The Homemade Granita was ideal after all the richness.

To book, make reservation at https://reserve.toretaasia.com/moritaunigorosg#/


Morita Unigoro
10 Stanley Street
Singapore 068729
Tel: +65 85256553
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 2pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

La Table d'Emma @ Mercure ICON Singapore - Classic French Flavours with Alsatian Soul

Tucked within Mercure ICON Singapore, La Table d’Emma is the brainchild of acclaimed Chef Michael Muller, whose stellar culinary journey spans from the Michelin-starred Le Jules Verne at the Eiffel Tower to his former role as Executive Chef at JAAN. With decades of experience and having coached Singapore’s team for the prestigious Bocuse d’Or, Chef Michael now brings his refined vision and deep-rooted Alsatian heritage to life in his very own restaurant.

As the restaurant marks its first anniversary, Chef Michael celebrates with a refreshed and elevated menu, a tribute to classic French recipes reimagined with a modern twist, each dish subtly echoing the traditions and flavours of his hometown in Alsace.

Mushroom Consomme "Cappuccino" 4.8/5

A standout opener, the Mushroom Consommé "Cappuccino" ($22) instantly captivated with its intense, earthy aroma. The robust shiitake broth, crowned with button mushroom foam and grilled portobello julienne, made for one of the most memorable mushroom soups I’ve had in a long while. What elevated the experience even further was the accompanying warm cepe mushroom and parmesan brioche, a savoury delight that could easily shine on its own.

French Onion Soup en Coute 4.2/5

Next came the comforting French Onion Soup en Croute ($26), topped with a golden puff pastry lid that not only sealed in the flavours but added a satisfying crunch. The addition of emmental cheese enriched the sweet onion and beef stock, giving the classic soup an indulgent lift. The crispy pastry also served as the perfect vessel to soak up that hearty broth.

Traditional Pot-Au-Feu of My Childhood 4.2/5

The Traditional Pot-Au-Feu of My Childhood ($42) is a nostalgic dish that pays homage to Chef Michael's upbringing. The poached beef was wonderfully tender, having soaked up the essence of the aromatic vegetable stock. Paired with a generous slab of roasted bone marrow and a bright horseradish cream, this dish evoked warmth and rustic charm. The bone marrow with sourdough toast feels like a whole separate indulgence, like getting a bonus dish.

Les Bouchees A La Reine D'Emma 2.0 4.2/5

Originally created by a royal chef for the queen, the Les Bouchees A La Reine D'Emma 2.0 ($34) holds personal significance for Chef Michael, as it was the first dish he cooked for his wife, Emma. The updated version 2.0 features veal, chicken, and mushroom velouté encased in a buttery puff pastry, laced with a well-balanced white wine reduction. Rich, comforting, and elegantly presented, this was classic French fare with a loving twist.

Lobster and St Jacques French Raviole 4.5/5

This was hands down the dish of the night. The Lobster and St Jacques French Raviole ($42) impressed with its oversized, housemade ravioli generously filled with scallop mousse. The luscious tarragon-infused lobster sauce added a luxurious depth, tying the whole dish together. And just when we thought it couldn't get better, the dish came with an entire lobster tail, which is a true showstopper.

Ending on a sweet (and very Singaporean) note was the Kaya Mon Amour ($16). This creative dessert features a warm Kougelhopf, filled with housemade gula melaka kaya and chilled pandan mousseline cream, alongside a kaya parfait glacé. This fusion dessert was both nostalgic and innovative. Honestly, we wouldn't be surprised if Chef Michael opened a bakery just for this.

Kaya Mon Armour 5/5

La Table d'Emma is not just a celebration of French cuisine, but also a heartfelt reflection of Chef Michael's culinary journey, deeply infused with memories, love, and Alsatian spirit. Whether you're here for the refined Lobster Raviole, the soul-warming Pot-Au-Feu, or the unforgettable Kaya Mon Amour, there's a palpable passion in every dish. Chef Michael's cooking isn't just about flavours; it tells a story. And it's one well worth tasting.

Note: This is an invited tasting.


La Table d'Emma
8 Club Street
#01-04
Singapore 069742
Tel: +65 81018691
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Daily: 11am - 2pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to North Bridge Road. Cross the road and walk to Mohd Ali Lane. Walk down Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]

Keyaki @ Pan Pacific Singapore - A Refined Japanese Experience Under New Executive Chef Teruya Noriyoshi

Keyaki at Pan Pacific Singapore welcomes a new Executive Chef, Teruya Noriyoshi, at its helm. With over 28 years of experience, having worked alongside renowned chefs at globally acclaimed restaurants, including several Nobu outlets, Chef Teruya brings not just technical finesse but also a deep respect for seasonality and presentation that reflects the beauty of nature.

Amuse Bouche 5/5

The meal began on a high note with the Amuse Bouche, which featured a quartet of beautifully crafted bites that demonstrated a keen sense of balance and creativity. I started with the Foie Gras Terrine, which came piped into a crispy rice waffle. Infused with brandy, it was rich and luscious, doing a great job of whetting the appetite. The Octopus Carpaccio with White Shrimp followed, an exceptional pairing and meticulously plating of tender octopus carpaccio and creamy shrimp. The King Salmon Sashimi Spring Roll was light and refreshing, while the Japanese Sweet Corn Flan with Uni and Caviar delivered a bold, savoury-sweet finish that stood out for its intensity and creaminess.

Sous Vide Spiny Lobster 3/5

Next came the main appetiser, Sous Vide Spiny Lobster, with a White Miso Américaine Bavarois, Ikura, and Ume Jelly. It was aesthetically pleasing, but the texture of the lobster was slightly mushy at the ends. The Bavarois, despite being miso-based, turned out sweeter than expected, which slightly disrupted the overall balance.

Hokkaido Scallop 4/5

From the teppan counter came a perfectly seared Hokkaido Scallop topped with Wasabi Salsa and Caviar. The scallop was sweet and meaty, and the Wasabi Salsa gave it a bright lift that brought everything together.

Roasted A4 Iwate Wagyu 4.5/5

The main course featured Roasted A4 Iwate Wagyu, served with wasabi mashed potato and a Japanese egg yolk sukiyaki sauce. The beef was beautifully done, with enough fat rendered to bring out all its rich, deep flavours. The sukiyaki sauce, enriched with egg yolk, added a luscious umami boost, and I liked that the mashed potato had a rustic texture, which helped keep the dish grounded and not overly rich.

Nigiri 3.5/5

Following that was a sushi course with three types of Chef's selection Nigiri — Amberjack, Kinmedai, and Suzuki. The fish was fresh, and each piece offered a nice variation in texture and flavour, though I did find the rice just a little grainy in some bites.

Dessert 5/5

The dessert was a wonderful finish. A bittersweet Matcha Mizu Chocolate paired with delicate homemade Wagashi and seasonal fruits. The chocolate was smooth and paired nicely with the strawberry, but the wagashi was the real highlight, one of the best I've had, soft with the right amount of sweetness, carrying the classic flavours of a Japanese sweet.

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.



Keyaki
Pan Pacific Singapore
Level 4
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Four Hands Collaboration between Man Fu Yuan and Alma From 8 to 10 May 2025

An exciting Four-Hand Collaboration is coming up this May, presented by Executive Chef Aaron Tan of Man Fu Yuan and Executive Chef Yew Eng Tong of the Michelin-starred Alma by Juan Amador. This dining experience, Ties That Bind, will be available for three days only from May 8 to 10 2025, during dinner service at Man Fu Yuan Restaurant, located within InterContinental Singapore.

Chef Aaron Tan and Chef Yew Eng Tong share a deep personal friendship and mutual respect for each other's culinary craft. The resulting menu is thus designed to reflect their individual culinary stories while exploring their shared passion for gastronomy and innovation in the kitchen.

The Ties That Bind 7-Course Dinner Menu is priced at $268++ per person, with an optional wine pairing available for $98++ per person. Though it’s billed as a 7-course dinner, guests will actually enjoy 13 different creations, each offering an indulgent experience. It’s highly recommended to arrive hungry and ready to enjoy every bite!

沉默叉烧 Echoes of the Roast, presented by Man Fu Yuan and Alma by Juan Amador 4.2/5

To begin, the Amuse Bouche is a delightful five-part series starting with the first bite, Echoes of the Roast, is a nostalgic throwback of sorts — the very dish that ignited Chef Aaron and Chef Eng Tong's collaboration. It all began when the chefs experimented with ageing techniques applied to traditional Cantonese roast dishes. This creation features a 21-day dry-aged Iberico pork collar elegantly presented on a flower-shaped slice of rock melon. Imagine char siew with a deeper flavour — delicious!

籽籽生香 Multi-Seed Man Tou, Bak Kua Mayo, presented by Alma by Juan Amador 4.8/5

The Multi-Seed Man Tou with Bak Kua Mayo is an interesting take on what is usually a brioche dish. Instead, the dish features soft and fluffy Man Tou, with a texture reminiscent of a light, airy doughnut. The bak kua mayo perfectly pairs with the Man Tou, with a consistency similar to condensed milk, making it ideal for dipping rather than spreading. Against my better judgement and consideration for my stomach space, I had two helpings because it was so good!

浮海之珍 Seaweed Foie Bo Luo Bao, presented by Alma by Juan Amador 4/5

The third bite, the Seaweed Foie Bo Luo Bao, is a delicate bite-sized bo luo bao topped with a sliver of foie gras. The combination offers a little pop of umami and creaminess in your mouth. However, it is not my personal favourite, as I am not fond of foie gras in general.

蟹与皇 Imperial Tides, presented by Man Fu Yuan 4.5/5

Imperial Tides is a regally presented dish featuring flower crab. The delicate crab meat is shaped into little quenelles and mixed with crab roe, onion, and an aromatic ginger herb oil. Diners are provided with little spoons to enjoy the meat from the crab shells, and the roe and onion provide texture contrast to the smooth crab meat. The presentation, with accompanying dry ice and flowers, is as exquisite as its flavour.

珍珠满潮 Tide of Pearls, presented by Man Fu Yuan 4/5

Tide of Pearls offers a triple indulgence of oysters. It features a plump, chilled Canadian oyster complemented by premium oyster sauce and finely minced dried oyster. It's also topped with Ikura, creating a one-bite flavour experience that packs a punch.

鱻 Arctic Char, presented by Alma by Juan Amador 4.8/5

I was thoroughly impressed by the presentation of the Arctic Char, which looked like a stunning jewel. A signature dish of Alma, it embodies sustainability with a no-waste approach. Even the fish bones are transformed into fish sauce. The Arctic Char is complemented by refreshing watermelon and passionfruit salsa and topped with N25 caviar. Lovely edible flowers and micro herbs adorn the sides of the dish. It is just so pretty. I took my time to admire this piece of culinary art before tucking in.

金丝岩龙 Golden Silk Lobster, presented by Man Fu Yuan 4.8/5

It was followed by another masterful dish — the Golden Silk Lobster, presented on a plate resembling a pillow. This dish features deep-fried lobster stuffed with tobiko, with a hint of Sichuan spiciness, and topped with golden egg floss. It was remarkably delicious when paired with the velvety salted egg yolk sauce.

雪中之碳 A4 Snow-Aged Wagyu, presented by Alma by Juan Amador 4.5/5

The next dish, A4 Snow-Aged Wagyu, piqued our curiosity about the snow ageing technique. This method focuses on natural preservation and ageing in a cold, freezing environment, with the goal of achieving a delicate, clean taste. The Wagyu is also coated with charred leek, which was transformed into a black powder, a fermented black garlic puree, and a rich cocoa jus. I liked the black garlic puree, but I found the charred leek to slightly overpower the taste of the wagyu.

生米; 熟饭 Earth’s Legacy, presented by Man Fu Yuan 4.2/5

Earth's Legacy is a comforting glutinous rice dish with a duo of preserved cured meats, concluding the savoury dishes. The rice's aromatic, savoury taste and chewy bite deliver a feeling of tradition and warmth with each spoonful.

紫.苏.桃 Poached Peach, presented by Alma by Juan Amador 4.5/5

The Poached Peach is a creative and pretty dessert that reflects the soft loveliness of spring. A sweet poached peach is paired with delicate sakura espuma, a soursop sorbet, salted buttermilk sago, and a touch of red shiso. I usually find spring-themed desserts to be too sweet, so I particularly enjoyed the inclusion of the soursop sorbet to add tanginess and balance to this dish.

Petit Fours, presented by Man Fu Yuan and Alma by Juan Amador 4/5

To end off the entire experience, the Petit Fours feature three delightful confections: the First & The Last Cantonese Egg Waffle and the Eternal Affection Golden Osmanthus Praline, both presented by Man Fu Yuan, and the Verdant Harmony Pandan Financier which was presented by Alma by Juan Amador. Of the three, I found the egg waffle the most intriguing. It is filled with strawberry aioli and topped with chili chicken floss—a playful combination that works surprisingly well! On the other hand, my tablemate preferred the pandan financier, which combines the flavours of pandan and matcha into one bite.

It is clear that both chefs and their teams have gone all out to impress diners in terms of taste and presentation. It's a nonstop journey of creative, visually stunning dishes that keep surprising and delighting, each course showcasing the dedication and artistry behind every element of the meal. By the end of the meal, I was completely stuffed — it's also definitely a generous feast with lots to eat. Don't miss out on this special, limited-time menu; reservations are now open.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Lime Restaurant @ PARKROYAL COLLECTION Pickering - Elevates Dinner Buffet with Seafood Symphony

Lime Restaurant at PARKROYAL COLLECTION Pickering has recently introduced a refreshed dinner menu. Seafood Symphony, available daily, features a lavish spread, including an enhanced three-tier fresh crustacean tower alongside new cooked seafood dishes.

One of the key highlights is the three-tier crustacean tower. Initially a single tier, the spread has now been elevated to include Boston Lobster, Snow Crab, Chilean Scallops, Yabbies, Tiger Prawns, Black Mussels, White Clams, and Whelk.

Indonesian-Style Curry Crab 4/5

Pickering Slipper Lobster Laksa 4/5

The Asian Kitchen station continues to serve mouthwatering hot seafood dishes, showcasing bold flavours such as Indonesian-style Curry Crab and their signature Pickering Slipper Lobster Laksa. The laksa was robust, while I found the Slipper Lobster slightly overcooked.

Buah Keluak Black Duck 4.5/5

Known for their Peranakan spread, Executive Chef Alvin Leong has introduced a new speciality — Buah Keluak Black Duck. Swapping its usual brown exterior for an enigmatic black coat, the duck took on a subtle nutty nuance while remaining just as tantalising and succulent. It was served with a piquant chilli and calamansi sauce alongside the classic plum sauce.

Flower Clams in Collagen Broth 4.8/5

Steamed Mussels in White Wine Broth 4/5

One of my favourites was the Flower Clams in Collagen Broth. The broth was utterly delicious — aromatic, slightly milky, sweet, and savoury. I even grabbed some buns from the Bread Station to soak up every last drop. Another delectable creation was the Steamed Mussels in White Wine Broth, made even more flavorful with herbs and stewed cherry tomatoes.

Sous Vide Roast Angus Beef 4/5

Crispy Roast Pork Porchetta 4.5/5

The Western station offers hearty options like Sous Vide Roast Angus Beef and Crispy Roast Pork Porchetta. The latter stood out as one of the better versions I've had, with a perfectly crisp crackling and an even balance of fat and meat beneath the crisped skin.

Truffle Cream Parmesan Wheel Pasta 4/5

You'll also find comforting options such as Truffle Cream Parmesan Wheel Pasta.

Trio of Chocolate Fountains

The magnificent Trio of Chocolate Fountains takes the Dessert Station up a notch. They feature flowing streams of Dark Chocolate, Matcha, and Raspberry — perfect for coating marshmallows, strawberries, grapes, biscotti, and more.

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. Note: This is an invited tasting.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
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Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Breakfast (Daily): 7am - 1030am
Lunch Buffet (Mon-Fri): 12pm - 230pm
Lunch Buffet (Sat-Sun): 1130am - 230pm
Cheers O'Clocl (Sat-Sun): 3pm - 5pm
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to destination. Journey time about 8 minutes. [Map]