HighHouse @ One Raffles Place - Limited Time Collaboration with Two Michelin Starred Meta

For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.

Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.

For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.

Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.

Eggplant with Salsa 4.2/5

I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.

Beef Carpaccio

The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.

Grilled Spanish Octopus 4.2/5

Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.

Kingfish Sashimi 3.8/5

The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.

Lobster Cevan Jjim 4.2/5

The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.

BBQ Short Rib 4.8/5

The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.

Steak Bibimbap 4/5

Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.

In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.

Yoghurt Ice Cream 2.8/5

For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.

The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.

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.


HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue: 1130am - 11pm
Wed-Fri: 1130 am - 1am
Sat: 5 pm - 1am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Estate @ Hilton Singapore Orchard - “Sunday Social Champagne Brunch”, A Lively Celebration of Indulgence, Bubbly Elegance, and Elevated Weekend Dining

The Estate introduces a refreshed weekend ritual with its “Sunday Social Champagne Brunch”, a vibrant dining experience that brings together good food, free-flow champagne and a lively social atmosphere. Anchored by the theme “Brunch, but make it Estate”, the experience combines the restaurant’s well-loved buffet spread with curated plated signatures, music, a live DJ spinning throughout the brunch, and family-friendly touches, with the introduction of a dedicated Junior Corner. Free-flow premier French champagne from Moët & Chandon adds a touch of French chic to the afternoon, elevating the indulgence even further.

Seafood

The brunch begins with Estate’s renowned seafood bar taking centre stage, showcasing premium selections such as fresh French Oysters, Boston Lobsters and Alaskan King Crabs, alongside Tiger Prawns, Scallops, Clams and Mussels. This impressive spread sets the tone for a luxurious experience, offering diners a taste of the ocean’s finest with every visit to the station.

Carving Meats

At the carving station, diners can look forward to hearty centrepieces such as the tea-smoked whole lamb leg and the lemongrass & coconut-roasted wagyu sirloin. Both offerings deliver bold flavours and succulent textures, making them particularly enjoyable for those who appreciate richly prepared meats.

Mini Wagyu Slider

The Mini Wagyu Sliders are also worth a mention, featuring juicy patties layered with aged cheddar and caramelised onions, and nestled within fluffy brioche buns. Despite their modest size, these bites are surprisingly satisfying and well-executed.

Foie Gras/Corned Beef Hash

A key highlight of the brunch is the reimagined lineup of individually plated chef’s signatures, elevating the dining experience beyond the traditional buffet. Favourites include the pan-seared Foie Gras, rich and buttery with a beautifully caramelised exterior, as well as the indulgent corned beef hash with soft scrambled eggs, finished with black truffle essence and caviar.

Chawanmushi

The Lobster and Yuzu Chawanmushi is another refined creation, delicately steamed in kombu dashi and topped with ikura, delivering a silky texture, umami-rich flavours, and a gentle citrus lift.

Seared Scallop

Equally noteworthy are the seared Scallop à la Provençale, served with a smooth cauliflower velouté, brown butter and crisp capers. The dish offers a harmonious balance of richness and subtle sweetness, complemented by layers of texture.

Smoked Salmon and Trout Roulade

The Smoked Salmon and Trout Roulade presents a lighter yet flavourful option, paired with dill crème fraîche, pickled shallots and rye crisps. The combination brings together freshness, tanginess and a pleasant crunch.

Singapore Chilli Mud Crab/Roasted Meats

Beyond the plated selections, the buffet continues to impress with Estate’s signature spread of international and local favourites, offering diners a wide variety of options to explore throughout the afternoon. Among the highlights are the Singapore Chilli Mud Crab served with mantou, as well as roast meats such as Five-spiced Roasted Duck, Garlic-crusted Roasted Chicken, and Roasted Pork, all of which deliver familiar, comforting flavours.

Lobster Laksa

Another highlight is the noodle bar, where freshly prepared bowls take centre stage. The Lobster Nyonya Laksa stands out with its rich, aromatic broth. At the same time, other options such as the King Crab Laksa and Yunnan Cong You Ban Mian provide equally satisfying alternatives for those craving something warm and hearty.

Desserts round off the brunch on a delightful note with an extensive, thoughtfully curated selection. Highlights include Singapore Heritage Nyonya Kueh, caramelised Pecan Tart, Hilton’s iconic Cheesecake, Lavender Rose Tart, and caramelised Pistachio Chocolate Cake. Guests can also enjoy a selection of Gelatos alongside the Estate’s signature handcrafted dessert jars, such as Lemongrass Hazelnut Cookie Crumble, Matcha Azuki Truffle, Japanese Sweet Potato Pudding, Cacao Velvet, and Pumpkin-spiced Panna Cotta.

With its combination of premium ingredients, curated dishes and lively ambience, the Sunday Social Champagne Brunch delivers a well-rounded and memorable weekend experience that goes beyond the usual buffet format. The Sunday Social Champagne Brunch is available from 12 April 2026 at Hilton Singapore Orchard, priced at $138++ per adult, making it an ideal choice for a celebratory and indulgent Sunday outing.

Every Sunday | 12:30 pm – 3:30 pm
From $138++ per adult (includes chilled juices, coffee, and tea)
For all Sunday Champagne Brunch experiences, top up $80++ for free flow of Moët & Chandon Impérial Brut champagne, house red and white wines, beers, Mimosa, and Bellini.

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Estate
Hilton Singapore Orchard
333 Orchard Road
Singapore 238867
Tel: +65 67374411
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 630am - 10pm
Breakfast: 630am – 1030am
Lunch: 12pm – 230pm
Dinner: 630pm – 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel Singapore – Discover the “Passages of Spring” Seasonal Menu

At Jiang-Nan Chun, the arrival of spring is marked by a thoughtfully curated seasonal menu, available from 15 March to 15 May 2026. Helmed by award-winning Executive Chinese Chef Alan Chan, the eight-week showcase celebrates the season’s first harvests — tender greens, young shoots, and delicate blossoms — translated into refined Cantonese plates. We experienced the six-course set menu ($238++ per person), a well-paced journey highlighting both technique and seasonality.

Amuse Bouche 4/5

The meal began on a refreshing note with a simple yet effective amuse bouche of Pickled Tomato. Light, juicy and naturally sweet, the tomatoes provided a bright, palate-awakening start, gently priming the appetite for the courses ahead.

Jiang-Nan Platter 4.2/5

The opening platter presented a trio of delicacies: Marinated Fresh South African Abalone, Honey-Glazed Iberico Pork, and Spiced Fried Scallop. The standout was undoubtedly the marinated abalone, a departure from the usual braised rendition. Here, the abalone retained a delicate bite while absorbing a nuanced marinade that elevated its natural brininess with a gentle layering of flavours. The honey-glazed Iberico pork (char siew) impressed with its succulent texture, offering a pleasing balance of lean meat and fat, its caramelised glaze lending a subtle smokiness and sweetness. Completing the trio, the spiced fried scallop delivered textural contrast. It was crisp on the outside while remaining plump and tender within.

Double-Boiled Chicken Soup 5/5

A highlight of the evening, the Double-Boiled Chicken Soup with Sea Whelk, Conpoy and Morel Mushroom was served in a whole coconut, marrying presentation with depth of flavour. Slow-simmered over hours, the soup achieved remarkable clarity while extracting the essence of each ingredient. The natural sweetness of the coconut lent a gentle, refreshing lift, while the conpoy (dried scallops) and sea whelk contributed layers of umami richness. Spring morel mushrooms added an earthy complexity, rounding out the profile. Comforting yet invigorating, the soup struck a beautiful balance between nourishment and refinement, a dish deeply rooted in Cantonese culinary tradition.

Wok-Fried A5 Wagyu Beef 4.5/5

The Wok-Fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce showcased a masterful interplay of richness and freshness. The A5 Wagyu, with its intense marbling, was indulgently tender and flavourful, while the seasonal bamboo shoots introduced a crisp, clean contrast. Their subtle sweetness and fibrous crunch helped cut through the richness of the beef, preventing the dish from becoming overwhelming. The black pepper sauce added aromatic heat and depth, tying the elements together into a harmonious, well-balanced plate that felt both luxurious and surprisingly light.

Braised White Asparagus in Superior Broth 4/5

Celebrating another prized spring ingredient, the Braised White Asparagus was executed with finesse. Naturally sweet and tender with a gentle crunch, the asparagus absorbed the superior broth beautifully, enhancing its delicate flavour without overpowering it. The addition of bacon introduced a savoury, smoky undertone that provided contrast and depth, elevating what could have been a simple vegetable dish into something more layered and satisfying.

Braised Inaniwa Noodles with Australian Lobster and Mushrooms in Shrimp Sauce 4.2/5

The noodle course delivered both elegance and comfort. Silky Inaniwa noodles were paired with tender Australian lobster and fresh mushrooms, all enveloped in a rich shrimp sauce. The lobster’s natural sweetness shone through, complemented by the umami-laden sauce, while the mushrooms added an earthy dimension. The noodles, known for their smooth texture, carried the sauce effortlessly, resulting in a dish that was refined yet approachable, a gentle expression of spring’s lighter, more nuanced flavours.

Orange Blossom Mousse with Black Sesame Cremeux and White Chocolate 4.5/5

Dessert arrived in a visually charming form, shaped like an orange. Beneath its delicate exterior, the Orange Blossom Mousse was light and aromatic, offering floral citrus notes without veering into excessive sweetness. The black sesame crémeux introduced a nutty depth, while the white chocolate added a creamy richness, tying the elements together. The interplay of flavours was well-judged, resulting in a balanced and refreshing conclusion to the meal.

Jiang-Nan Chun’s seasonal menu is a graceful ode to spring, where premium ingredients and time-honoured techniques come together in a polished, contemporary expression of Cantonese cuisine. Available for both lunch and dinner, the menu is offered as a six-course set ($238++ per person) or à la carte (from $28++), with an optional wine pairing ($85++) to further enhance the experience.

Note: This is an invited tasting.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317653
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Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Jumboree @ Tai Seng - JUMBO Group’s Vibrant Food Hall Unites Signature Seafood and Hawker Favourites Under One Roof

Tucked away in the industrial enclave of Tai Seng, JUMBOREE marks JUMBO Group’s first foray into a food hall concept, bringing together more than 10 of its well-loved brands under one expansive 17,997 sq ft space. Located at 26 Tai Seng Street, the off-the-beaten-track destination embraces Singapore’s communal dining spirit, complete with self-service alcohol taps (from $0.36 per 10ml) and a live band performing Mondays to Saturdays.

Signature Black Bean Sauce Live Mud Crab on Shunde Chen Cun Flat Rice Roll 4.5/5

At the heart of the space is JUMBO 1987, a seafood dai pai dong (海鲜大牌档) that showcases both nostalgic classics and inventive creations inspired by JUMBO Seafood’s legacy.

A standout dish, the Signature Black Bean Sauce Live Mud Crab on Shunde Chen Cun Flat Rice Roll ($68) impresses with its robust, savoury black bean sauce that accentuates the natural sweetness of the mud crab. The unexpected addition of Shunde-style Chen Cun flat rice rolls lends a chewy, silky texture and soaks up the rich sauce beautifully, creating a satisfying pairing.

1987 Signature Curry Fish Head with JUMBO You Tiao 4.2/5

The 1987 Signature Curry Fish Head with JUMBO You Tiao ($58) delivers on both scale and flavour. The meaty fish head is immersed in a creamy, aromatic curry brimming with brinjal, okra, long beans and cabbage. The accompanying jumbo-sized you tiao is perfect for soaking up every last drop of the luscious gravy.

Crispy Fried Seafood Beancurd 3.8/5

A nostalgic throwback, the Crispy Fried Seafood Beancurd ($28 Large) features a crisp golden exterior that gives way to a silky-soft interior. Paired with a sweet dipping sauce, it offers a comforting balance of texture and flavour.

1987 Signature Live Lobster Mapo Tofu 4/5

For something more indulgent, the 1987 Signature Live Lobster Mapo Tofu ($88) reimagines the Sichuan classic with chunks of succulent lobster. The dish carries a bold mala kick, while the velvety tofu and savoury sauce tie everything together in a rich, flavour-packed combination.

Fragrant Maotai Sanbei Chicken 4/5

Another exclusive, the Fragrant Maotai Sanbei Chicken ($44 Large), arrives with a flourish, flambéed tableside with Maotai. The brief burst of flames releases an enticing aroma from ginger, garlic and basil, while the chicken is coated in a glossy, sweet-savoury glaze with a subtle smokiness.

Tai Seng Satay 3.8/5

Beyond its seafood-centric offerings, the food hall brings together familiar hawker favourites and mini-restaurant concepts. From Tai Seng Satay, the Pork (from $6.80 for 6 sticks), Chicken (from $6.80 for 6 sticks), and Mutton Satay (from $7.80 for 6 sticks) are ideal for sharing alongside drinks, though the peanut sauce, enriched with grated pineapple, proves the highlight.

Duo Fish Pao Fan 4/5

At Chao Ting Teochew Pao Fan, the Duo Fish Pao Fan ($13.50) comforts with its light yet flavourful broth and delicate grains, staying true to the Teochew style.

Wonton Noodle Dry 4/5

Meanwhile, Kok Kee Wonton Noodle serves up its signature Wonton Noodle Dry ($5.50), featuring springy noodles tossed in a well-balanced, old-school sauce.

Other familiar names such as Tsui Wah Eatery and NG AH SIO Bak Kut Teh further round out the diverse lineup, making JUMBOREE a one-stop destination for varied cravings. Adding to the lively atmosphere, diners can enjoy live band performances from 8pm onwards, making it an appealing spot to unwind after work or gather with friends.

A fresh and ambitious concept by the JUMBO Group, JUMBOREE captures the essence of Singapore’s dining culture — communal, diverse and full of flavour. With its blend of signature seafood, hawker staples and convivial ambience, this new dining destination in Tai Seng offers a compelling reason to venture off the usual dining trail.

Note: This is an invited tasting.


Jumboree
26 Tai Seng Street
#01-02
Singapore 534057
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Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Mon-Sat: 7am - 12midnight
Sun: 7am - 1030pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit C. Exit the 18 Tai Seng Building. Facing the canal, turn left and walk to the destination. Journey time about 3 minutes. [Map]