Fi Woodfire Thai @ Shaw Centre - Modern Thai Restaurant Focusing On Woodfire-driven Dishes

Fi Woodfire Thai (ไฟ) is a modern Thai restaurant that focuses on using woodfire oven to create dishes that bring both familiarity and excitement. Newly relocated to the Shaw Centre earlier this month, Fi continues its signature woodfire cooking with an expanded menu.

Son-in-Law Eggs 4.5/5

We began our meal with a few new appetisers. A standout appetiser was the Son-in-Law Eggs ($10 for 3). Perfectly executed with crispy edges and oozy, lava-like yolks. The eggs were drizzled with a housemade strawberry tamarind glaze. I would have loved a bit more of that glaze to deepen the flavours.

Grilled Green Mango Salad 2.8/5

The Grilled Green Mango Salad ($12) offered a different take on a Thai classic, using mango chunks instead, and charred them over the woodfire. However, the intended smokiness didn't quite come through, and the grilling unfortunately softened the mango to a texture reminiscent of a non-crunchy apple. The dish overall was also too salty.

Watermelon with Fish Floss 3/5

The Watermelon with Fish Floss ($14), on the other hand, was far more refreshing. Topped with housemade tom yum–seasoned fish floss, the sweet-savoury contrast made it incredibly moreish. However, it felt like it was missing an element to make it more substantial as a dish.

Signature Moo Ping Pork Rib 5/5

The true highlights at Fi come from its woodfire oven, where meats and vegetables are grilled over lychee wood. A must-try is the Signature Moo Ping Pork Rib ($48 for 500g bone-in). Fall-off-the-bone tender, the ribs were richly charred with caramelised edges from rendered fat, giving both texture and flavour a boost. The accompanying nam jim jaew offered a tangy contrast that cut through the richness. I also enjoyed the side of char-grilled sticky rice cake glazed with coconut sugar, which paired well with the hearty meat.

French Poulet 5/5

As much as the ribs impressed, the French Poulet ($32 for half) may be even more crowd-pleasing. Incredibly succulent, it boasted clean, natural flavours. Fi uses organic GGTM French Poulet, freshly delivered daily from Toh Thye San Farm. The chicken is served with a bold chicken liver jaew, though alternatives are available if you prefer to skip the touch of gaminess.

Basil Minced Pork on Charred Eggplant 2.8/5

We also tried the Basil Minced Pork on Charred Eggplant ($18), which leaned a little too sweet and saucy, overpowering the eggplant. I also couldn't quite detect the basil in this rendition.

Pineapple Rice Stack 4/5

From the wok section, we had two hearty dishes, Pineapple Rice Stack ($24) and Drunken Noodles ($14). The fried rice was wholesome with shrimp, spicy chicken floss, crispy egg, and pineapple, which made it satisfying on its own. Hence, I found the topping of ikura and tobiko unnecessary and excessive.

Drunken Noodles 3.8/5

The Drunken Noodles, so named as they pair well with beer, delivered on their promise of rich flavours, packed with garlic, soy sauce, and chilli padi. While it was slightly too sweet for me, overall, I liked how generous it was, loaded with a hearty mix of shrimp, squid, straw mushrooms, baby corn, and long beans.

Fresh Mango with Butterfly Pea Sticky Rice 4.5/5

Desserts were refined and beautifully presented. The Fresh Mango with Butterfly Pea Sticky Rice ($12) paired two varieties of mango - Australian (in compote form) and Thai (fresh) - offering a contrast in both sweetness and texture, which worked perfectly with the butterfly pea-stained sticky rice.

Red Ruby 4/5

The Red Ruby ($12) was a great one to refresh the palate with its light and refreshing profile, delighting a mixture of handmade rubies, sago, strawberries, jackfruit, chia seeds, and coconut flesh, topped with a scoop of coconut gelato. However, the plating felt a bit too shallow for such a dessert.

Steamed Tapioca 4/5

The Steamed Tapioca ($12) may appear more straightforward, but it had a wonderfully sticky, starchy texture that was deeply satisfying.

All in all, while some dishes need more balance and refinement, the well-executed woodfire-driven dishes and some of the more intense flavours offered on the plates carve out a strong identity for Fi Woodfire Thai, which in turn allows the brand to establish a strong foothold at its new location.

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.


Fi Woodfire Thai
Shaw Centre
1 Scotts Road
#03-14/15
Singapore 228208
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Nearest MRT: Orchard (NS Line)

Opening Hours :
Daily: 1130am - 3pm, 5pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time about 5 minutes. [Map]

Chef X @ Clarke Quay Central - Marks Its First Anniversary with New Residency by MasterChef Duo and MissTamChiak Collaboration

To mark its first anniversary, Chef X at Clarke Quay welcomes a fresh new residency by MasterChef Singapore alumni Chef Nicholas Koh and Chef Leon Lim, the dynamic duo behind Kaya Rebel. Running from 3 June to 26 July 2025, the residency showcases their creative reimagination of kaya, Singapore’s beloved coconut jam. In addition, to celebrate the milestone, Kaya Rebel has teamed up with renowned food personality Maureen Ow (@MissTamChiak) to launch an exclusive Mango Kaya flavour and dish, available from 9 June to 5 July 2025.

Kaya Selections 4/5

Kaya Rebel presents three unique kaya flavours: Pandan, Earl Grey, and Okinawa Brown Sugar. Each offers a distinct profile to suit different palates, with the Earl Grey surprising with its floral notes and the Okinawa Brown Sugar adding deep caramel richness. What stands out is the kaya's custard-like texture, a departure from the more gelatinous local versions. Best enjoyed with toast, croissants, or biscuits, the kaya delivers comfort with a contemporary flair.

All-Day Kaya Breakfast Plate 2.5/5

Priced at $18 (Classic) or $24 (Deluxe), the Breakfast Plate includes a choice of kaya flavour, bread, eggs (any style), mesclun salad, protein, and a side. While it's a complete plate, the concept is too simple for its price tag, and some diners may feel that the components can be easily replicated at home. A more creative twist might elevate its value.

Iced Cloud Coffee 4/5

Perfect for pairing with breakfast items, the Iced Cloud Coffee ($7) is smooth and refreshing, topped with a creamy milk foam that adds body and visual appeal. It's a solid, satisfying beverage that complements the sweet and savoury flavours on the menu.

Mango Kaya Sticky Rice 4/5

A celebratory collaboration with MissTamChiak, this playful dessert reinvents the traditional Thai mango sticky rice. Here, the pairing of Mango Kaya with Sticky Rice results in a surprisingly bold and modern reinterpretation that delivers nostalgia with a twist. Available for a limited time at $8 nett, this is one not to miss.

Kaya Tart 3.8/5

The Kaya Tart ($8 nett) features kaya custard nestled in a buttery shortcrust base adorned with assorted toppings. While it's beautifully presented and texturally satisfying, some might find the kaya flavour slightly subdued compared to the standalone spreads.

Kaya Creme Brulee 3.5/5

Kaya Creme Brulee, the pandan-infused custard dessert topped with a crackling sugar crust, offers a nod to French technique while staying rooted in local flavour. At $8 nett, it's fun and Instagrammable, although it may not leave a lasting impression in terms of taste.

For those who fall in love with the kaya, Kaya Rebel’s bottled flavours are available for purchase during the residency. Housed in sleek, minimalist jars reminiscent of high-end skincare packaging, they make for a chic and tasty souvenir.

Kaya Rebel at Chef X delivers a commendable effort in reimagining kaya beyond tradition. While some dishes are more conceptual than essential, the innovation and passion behind the residency shine through. Whether you're a kaya purist or curious to explore its modern interpretations, this residency is worth a visit—especially for the limited-edition Mango Kaya creations.

Note: This is an invited tasting.


Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Thu: 830am - 430pm
Fri-Sat: 830am - 930pm
(Closed on Sun & Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E or F. Walk to destination. Journey time about 3 minutes. [Map]

Momolato @ North Bridge Road - New Halal Dessert Cafe with Gelato, Kunafa Waffle and Savoury Options

Momolato, a halal-certified dessert cafe, has opened its second outlet on North Bridge Road following the success of its first location in Haji Lane. The cafe now offers an expanded menu featuring plated desserts, savoury options, and signature gelato.

The cosy 20-seater has a warm atmosphere and is adorably decorated.

Gelato 3.8/5

Diners will be spoilt for choice at their 24 rotating Gelato flavours display. Scoops start at $5.30, with premium selections available for an additional $1. Unique flavours such as Popcorn Butterscotch and Hibiscus Apple offer intriguing options, although all that we sampled leaned toward the sweeter side.

Warabi Mochi Coffee 3.5/5

From the beverage menu, the Warabi Mochi Coffee caught our eye. The Emerald Beast ($8.50) combines roasted Sicilian pistachio, pistachio milk, espresso, and warabi mochi, while the Shady & Nut ($7.90) features chocolate hazelnut milk, hazelnut bits, espresso, and warabi mochi. All warabi mochi used are homemade.

Sicilian Pistachio Kunafa 4.2/5

A highlight is the newly launched Sicilian Pistachio Kunafa ($21), a plated dessert that pairs a buttermilk waffle with crisp ricotta-mozzarella kuna fa, Sicilian pistachio cream, caramelised banana, torched fig, and pistachio gelato, offering delightful textural contrasts.

Fried Buttermilk Garlic Chicken Waffle 3.8/5

The savoury Fried Buttermilk Garlic Chicken Waffle ($16.90) features buttermilk chicken with truffle cheese sauce and maple honey, though the sauce could benefit from a thicker consistency.

Cheddar Cheese Coin 3/5

It was a pity that our Cheddar Cheese Coin ($6.50) seemed to have less cheese added, which led to the lack of an oozy cheese stretch we were hoping for. Otherwise, the batter itself was buttery and fragrant.

Yellow Fever 3.8/5

The Yellow Fever ($16) blends mango pudding, coconut cream, and mangoes in syrup, topped with coconut gelato, reminiscent of tropical desserts like mango sticky rice and mango sago.

Korean Strawberry Cheesecake 3/5

Fans of mochi can look out for their mochi-centred desserts, such as the Korean Strawberry Cheesecake ($12). It has deep-fried mochi wrapped around Korean strawberry cheesecake gelato and drizzled with strawberry sauce. While the chewy mochi was enjoyable, the drizzle felt overly sweet and slightly artificial. We would also have liked the cheesecake flavour to be more distinct.

Not Plain Jane 3.8/5

Finally, the Not Plain Jane ($12). This thin crepe is filled with fresh vanilla cream and topped with strawberries and French vanilla bean gelato. The sweetness here was well-balanced.

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.


Momolato
723 North Bridge Road
Singapore 198691
Tel: +65 9679 7268
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Tue-Thu, Sun: 11am - 11pm
Fri-Sat: 11am - 1am
(Closed on Mon)

Direction:
1) Alight at Bugis MRT station. Take Exit B. Walk straight down Victoria Street to Jalan Pinang. Turn right onto Jalan Pinang. Walk down Jalan Pinang to North Bridge Road. Turn left onto North Bridge Road. Walk to destination. Journey time about 6 minutes. [Map]

CÉ LA VI Singapore @ Marina Bay Sands - Unveiled New Menu With Modern Asian Flavours

CÉ LA VI Singapore at Marina Bay Sands unveiled a new menu that Executive Chef Joshua Bedell and his team crafted. With over two decades of culinary experience in Asian cuisine across New York, Hong Kong, and Melbourne, the new menu carries both Chef Bedell's creative touch and his team's interpretations of modern Asian cuisine.

Miyazaki Wagyu Beef Carpaccio 4.5/5

Miyazaki Wagyu Beef Carpaccio ($52) made a luxurious starter for appetisers. The thinly sliced wagyu beef had a mouthfeeling texture further boasted by creamy smoked aioli. Pickled cucumber cubes and ponzu sauce cut the richness, while caviar and shimeiji mushrooms enhanced the umami depth of the dish.

Grilled Octopus 4.5/5

The Grilled Octopus ($38), inspired by Chef Bedell's Melbourne experience, stood out with a perfectly done octopus, which enticed with a smoky flavour complemented by a vibrant yellow pepper soy sauce with a gentle kick of heat, mellowed by crisp green apple shavings.

Halibut 4.5/5

For mains, the Halibut ($38) interests with its Eastern spice crust, paired with tamarind jus and a mushroom ragout. The rich mushroom ragout was a star on its own. Its earthiness harmonised with the tanginess of the jus, creating a delicious pairing to the halibut.

A4 Miyazaki Striploin 4.5/5

The A4 Miyazaki Striploin ($130) was one of the better ones I had in a while. The beef was done on point, accompanied by grilled king oyster mushrooms, char-grilled leek, and a golden potato terrine. Tying the elements together was a rich kombu demi-glace, which brought out the flavour profile of the beef.

Roasted Cauliflower 2.8/5

The Roasted Cauliflower ($28), a signature from CÉ LA VI Dubai, was presented on a bed of creamy cauliflower purée. Almond and golden raisin crumbles provided texture and a burst of fruity sweetness, though the cauliflower could benefit from being slightly more tender.

Dulce Miso Toffee 3.5/5

For desserts, the shape of the Dulce Miso Toffee reimagines the nostalgic ice gem biscuit, encasing a sticky toffee pudding within a chocolate mousse. While flavorful, it lacked the iconic sticky pudding texture I desired.

Tropical Mango 4/5

The Tropical Mango ($18) is a delightful tribute to Thai mango sticky rice. Fresh Thai mango cubes mixed with Japanese rice cooked in coconut cream adorned with a crispy rice tuile. The tangy mango cubes balanced the sweet and creamy rice pudding. It was a much lighter option compared to the traditional version, yet equally satisfying.

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.


CÉ LA VI Singapore
Marina Bay Sands
Hotel Tower 3
1 Bayfront Avenue
Singapore 018971
Tel: +65 6508 2188
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Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Mon-Tue: 12pm - 1am
Wed: 12pm - 4am
Thur, Sun: 12pm - 3pm
Fri-Sat: 12pm - 4am

Direction:
1) Alight at Bayfront MRT station. Take Exit C or B. Walk to Marina Bay Sands Hotel. Walk to North Tower and take lift to SkyPark. Journey time about 5 minutes. [Map]

Thai Paradise @ Clementi Ave 5 - New Thai Eatery In The West To Spice Up Your Meal

Thai Paradise is a new Thai eatery located at Clementi Ave 5 near the Clementi police station. Though it has limited seats, the standalone eatery offers an extensive menu ranging from one meal dishes to cooked dishes for a family meal.

Basil Pork with Rice & Egg 4/5

As we were at Thai Paradise for lunch, we ordered the one meal dishes accompanied by several side items. First is the Basil Pork with Rice & Egg ($6.50). The pricing is very reasonable, with a decent portion for a meal dish. The flavours for the basil pork are on the spot, which goes very well with the steamed rice. I only hope that it can be spicier.

Beef Noodle 4/5

If you prefer noodles over rice, the Beef Noodle ($5.90) is a delicious consideration. The beef noodle comes in a robust and thick broth, accompanied by beef slices, beansprouts and beef balls. I usually add a bit of Thai chilli flakes to give it some extra kick, boosting the enjoyment.

Grilled Pork Cheek 3/5

Next, we have the Grilled Pork Cheek ($12), which looks like boiled pork instead of being grilled. It's tender and clean tasting. Best to have it with the accompanying Thai chilli sauce. However, I prefer it to be more grilled and charred for that smoky aroma.

Tom Yum Milk Red 4/5

You can go for either the clear or red for tom yum soup. I decided to go for the Tom Yum Milk Red ($7/$12/$18), creamy, spicy and brimming with seafood.

Pandan Chicken 4.5/5

A must-try is the Pandan Chicken ($8.90 for 4pc). The chicken is deep-fried to crispy on the outside yet tender and juicy inside. It even comes with a beautiful pandan and lemongrass aroma.

Mango Sticky Rice 4.2/5

Red Ruby 4.2/5

We had the Mango Sticky Rice ($5.90) and Red Ruby ($4), Wrapping up our lunch. These desserts are legit, using the freshest ingredients. They are not to be missed to complete a satisfying meal at Thai Paradise.

Note: This is an invited tasting.


Thai Paradise
Blk 378 Clementi Ave 5
#01-338
Singapore 120378
Tel: +65 88877512
Nearest MRT: Clementi (EW Line)

Opening Hours:
Mon-Fri: 1030am - 3pm, 5pm - 930pm
Sat-Sun: 1030am - 930pm

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk along the sheltered walkway to Clementi Ave 5. Cross the road and walk to block 378. Journey time about 8 minutes. [Map]

2) Alight at Clementi MRT Station. Take Exit A. Walk to Clementi Bus Interchange (Stop ID 17009). Take bus number 7 or 282. Alight 1 stop later. Walk to destination. Journey time about 5 minutes. [Map]