Niku Niku oh! Kome @ Westgate - Theatrical Live-Grilled Wagyu Hamburg Steaks

For meat lovers, Niku Niku Oh!! Kome puts the spotlight firmly on the art of Japanese hamburg steaks. First opening its doors at Resorts World Sentosa in August 2025, the concept has since expanded with a second, more spacious 40-seat outlet at Westgate.

At Niku Niku Oh!! Kome, dining is as much about experience as it is about flavour. Guests seated at the counter are treated to a theatrical showcase of live grilling, where skilled hands shape, sear and finish premium Japanese aged wagyu hamburg steaks right before their eyes. Each patty is freshly ground and hand-pounded daily on-site, resulting in a texture that is both tender and satisfyingly chunky, with juices locked within.

Original Hamburg Steak 4.5/5

We began with the Original Hamburg Steak, which sets the benchmark for what a proper hamburg should be. The patty was robustly meaty, boasting a rich, beef-forward flavour with a juicy interior that borders on molten. Adding an egg introduces a luscious creaminess, its silky yolk coating each bite and enhancing the overall mouthfeel. While the hamburg rightfully commands attention, the rice deserves equal praise. Polished in-house from husked grains, the rice is a thoughtful blend of Japanese Niji no Kirameki and Vietnamese jasmine rice. The result is a bowl of soft, fluffy grains with a gentle aroma and delicate sweetness, the perfect foil to the richly flavoured beef.

Cheese Hamburg Steak 4.5/5

Next, the Cheese Hamburg Steak takes indulgence up a notch. Cloaked in a blanket of melted cheddar and finished with freshly grated Grana Padano, the patty transforms into something reminiscent of a gourmet cheeseburger, but elevated. The cheeses lend a savoury, slightly nutty richness that deepens the wagyu’s umami, while still allowing the natural beefiness to shine through. It’s decadent without tipping into excess, making it an easy crowd-pleaser and a highlight of the meal.

Creamy Tomato Sauce Hamburg Steak 4.5/5

Rounding off the trio is the Creamy Tomato Sauce Hamburg Steak, a seasonal creation introduced alongside the Westgate opening. This rendition leans into a more “yoshoku” direction, Japanese-Western comfort fare at its finest. The sauce is a well-balanced marriage of a deep, savoury demi-glace and tangy tomato purée, enriched with a touch of cream to achieve a smooth, velvety consistency and an inviting orange hue. The interplay of sweet, savoury and mildly acidic notes keeps each bite interesting, cutting through the richness of the beef. Topped with thick slices of fresh tomato and a sprinkle of parsley, the dish gains a refreshing lift that prevents it from feeling too heavy.

With its combination of quality ingredients, meticulous preparation and engaging dining format, Niku Niku Oh!! Kome proves that the humble hamburg steak can be elevated into a deeply satisfying and memorable experience.

Note: This is an invited tasting.


Niku Niku oh! Kome
Westgate
#02-07
3 Gateway Drive
Singapore 608532
Tel: +65 89084764
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 10am - 10pm

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

Nai Nai Flavor (椿花奶奶) @ I12 Katong - Debuts in Singapore with Unique Hangzhou Dishes You Don’t Often See

One of Hangzhou’s most sought-after dining concepts has arrived in Singapore with the opening of Nai Nai Flavor (椿花奶奶), marking its first foray outside China. The restaurant showcases a repertoire of handmade dishes and regional specialities that are still relatively under the radar locally. Rooted in Hangzhou, the cultural heart of the Jiangnan region, the cuisine here draws from Hang Bang Cai (杭帮菜), a subset of Zhejiang cuisine, one of China’s eight great culinary traditions. Known for its refined, lighter profile and emphasis on natural flavours, the dishes lean towards balance rather than bold seasoning.

Spicy Tofu Pan-fried Bun 3.5/5

The Spicy Tofu Pan-fried Bun ($12.80) is a rare find in Singapore, offering a creative spin on the classic sheng jian bao. Swapping out the usual minced pork filling, this version features a mapo-style tofu interior, bringing a Sichuan-inspired twist to the Jiangnan staple. The dough is freshly prepared and pan-fried to achieve a crisp, golden base, while the top remains soft and fluffy from steaming. What sets this apart is the addition of a thin layer of whisked egg at the base during frying, forming a delicate, crispy “skirt” that carries a subtle omelette-like fragrance. While I appreciated the contrast in textures, from the fluffy bun to the crisp base and eggy crust, the tofu filling fell short. It lacked the depth and satisfying bite that a well-marinated meat filling typically delivers, resulting in a less impactful overall experience.

Shaoxing Steamed Soup Dumplings 3.5/5

The Shaoxing Steamed Soup Dumplings ($11.50) present a lesser-seen variation of xiao long bao. Originating in Shaoxing, Zhejiang, these dumplings are filled with seasoned pork. They are topped with finely shredded egg and a light brushing of fermented bean curd sauce, lending a gentle savoury complexity. While the concept was intriguing, the execution did not quite meet expectations. The dumplings lacked the hallmark soupy interior one would anticipate, and the distinctive aroma of Shaoxing wine was barely perceptible. As such, the dish felt more like a regular steamed dumpling rather than a standout regional speciality.

Youbu Style Egg Cake (Egg & Chicken Pancake) 4.5/5

A highlight of the meal, the Youbu Style Egg Cake: Egg & Chicken Pancake ($11.80) is another rarity in Singapore. This regional delicacy is said to be prepared using a 1,300-year-old technique in which an egg is incorporated directly into the dough during cooking rather than added as a filling. The result is something between a pancake and a flatbread, with crisp, golden edges and a rich, slightly chewy centre. Packed with juicy chicken, fragrant chives, and egg, each bite was immensely satisfying. The interplay of textures and flavours made this dish incredibly addictive and easily one of the standouts on the menu.

Saliva Chicken 3/5

The Saliva Chicken ($8.80), also known as mouthwatering chicken, is a cold appetiser with a bold, spicy profile designed to whet the appetite. However, this rendition felt rather muted. It lacked the punchy, numbing heat and aromatic complexity typically associated with the dish, making it somewhat forgettable.

Minced Pork Noodles 3/5

The Minced Pork Noodles ($8.50) features springy noodles topped with a generous portion of braised minced pork in a dark soy-based sauce. The flavour profile leans towards the savoury-sweet spectrum characteristic of Zhejiang cuisine. Accompaniments such as shredded cucumber, carrot, and peanuts add layers of texture. While comforting, the dish did not quite stand out among the other offerings.

Grandma’s Secret Dish, Chicken & Pork Soup 4.2/5

The Chicken & Pork Soup ($16.80/$29.80) is a hearty claypot dish that focuses on depth of flavour achieved through slow cooking rather than heavy seasoning. Sealed with a sheet of beancurd skin, the dish releases a comforting aroma upon opening. The broth is rich yet clean-tasting, drawing natural sweetness from ingredients such as sweet corn, mushrooms, and red dates. It delivers a nourishing, homely quality that is both soothing and satisfying. Notably, while menu photos and other reviews indicated the presence of cordyceps flowers, these were absent in my serving.

Brown Sugar Glutinous Rice Cake 4.2/5

Rounding off the meal is the Brown Sugar Glutinous Rice Cake ($5.80), a traditional dessert also known as Hong Tang Ci Ba. The glutinous rice is pounded and shaped into batons, then deep-fried to achieve a crisp exterior while retaining a soft, chewy centre. Served with a generous drizzle of brown sugar syrup, the dessert offers deep caramel notes that complement the mild, sticky rice. It is a simple yet satisfying end to the meal, beautifully balancing texture and sweetness.

Overall, Nai Nai Flavour offers a refreshing glimpse into the understated elegance of Hangzhou cuisine, featuring several unique dishes not commonly found in Singapore. While some executions could be refined, the restaurant succeeds in bringing a distinct regional identity to the local dining scene.

Note: This is an invited tasting.


Nai Nai Flavor (椿花奶奶)
I12 Katong
112 East Coast Road
#02-13/14
Singapore 428802
Tel: +65 62220535
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Marine Parade MRT station. Take Exit 3. Walk straight to Joo Chiat Road. Turn left onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to the destination. Journey time about 6 minutes [Map]

Baia @ Esplanade Mall - Rooftop Dining with Marina Bay Views and Mediterranean Fare Under $30

Baia at Esplanade Mall is a rooftop dining lounge bar by the ilLido Group. It has recently revamped its menu, introducing a refreshed lineup of Mediterranean dishes available for both lunch and dinner. The menu is thoughtfully structured, spanning bar bites, starters, mains, and desserts, with concise selections for each course. All food and cocktails are kept under $30, alongside a rotating three-course weekday lunch set ($28++), which further enhances its appeal for daytime dining.

Hamachi Tartare 4.5/5

We started with an elegantly plated Hamachi Tartare ($16), topped with salmon pearls. The dressing was vibrant and herbaceous, with acidity, and the saltiness of the ikura complemented the diced hamachi, creating a bright and tantalising start.

Duck Samosas 4.8/5

Moving on to richer flavours, we had the Duck Samosas ($18) with whipped foie gras and pistachios, as well as the Mezze Platter ($24). The duck filling in the samosas was deeply satisfying, reminiscent of a duck rillette. At the same time, the slightly funky whipped foie gras was velvety and luscious, adding depth and mouthfeel to each bite.

Mezze Platter 5/5

The Mezze Platter was particularly moreish, featuring six distinct dips — from whipped feta and avocado hummus to muhammara (roasted red pepper dip), baba ganoush, and tzatziki with olives and pickled peppers. Each component was vibrant and flavourful, making the platter highly addictive. The pita, aromatic and fluffy, is worth an additional order ($8) to fully enjoy the dips.

Pacific Halibut 3.8/5

For mains, the Pacific Halibut ($26) was served with pumpkin bisque and topped with maitake mushrooms. While the fish fillet was rather bland, the pumpkin bisque lent a subtle crustacean sweetness, while the maitake added a pleasant chew and earthy depth.

Grilled Octopus 4.5/5

The Grilled Octopus ($29) came glazed with a lip-smacking cowboy butter, a compound butter zingy with garlic, Dijon mustard, lemon juice, and spices such as smoked paprika, cayenne, and chilli flakes. The octopus was well-executed with a nice char, and the addition of Brussels sprouts provided a delectable textural bite and balance to the dish.

Knickerbocker Glory 5/5

Dessert was a satisfying throwback in the form of a Knickerbocker Glory ($18). Originating in the 1920s, this classic layered ice cream sundae is traditionally served in a tall conical glass with a long spoon and is particularly popular in Great Britain and Ireland, I learnt. Baia’s version struck a nice balance of sweetness and fruitiness, layered with fresh cream, vanilla ice cream, mango, and raspberries, and topped with mini cheesecakes and macarons for an indulgent finish.

Baia offers a relaxing view of Marina Bay paired with a beautifully designed interior, making it well-suited for both daytime and evening dining. Their cocktail menu is also worth exploring, featuring a mix of familiar classics and creative house signatures.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Baia
Esplanade Mall
Level 4
8 Raffles Avenue
Singapore 039802
Tel: +65 9173 8182
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Sun-Mon: 1130am - 12midnight
Tue-Thu: 1130am - 1am
Fri-Sat: 1130 - 2am

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to the destination. Journey time is about 8 minutes. [Map]

Lo Hey HK Seafood @ One Holland Village - Launches Cantonese Sizzling Claypot Series and Hairy Crab Roe Noodles

In celebration of its first anniversary, Lo Hey HK Seafood at One Holland Village unveils its new Cantonese Sizzling Claypot Series, a line-up of over 20 cook-to-order dishes inspired by the comforting, high-heat claypot cooking found in Hong Kong’s neighbourhood dai pai dongs. Each dish is fired to order, arriving at the table bubbling and aromatic, capturing the essence of wok hei within the confines of a claypot.

Signature Hairy Crab Roe Noodles 4.2/5

Leading the new additions is the Signature Hairy Crab Roe Noodles ($22.80). Cloaked in a thick, golden sauce made from a generous blend of hairy crab roe and meat, equivalent to about three crabs per portion, the noodles are luxuriously coated in a buttery, velvety emulsion. The sauce delivers a deep umami richness with a natural sweetness from the roe, creating an indulgent, almost creamy finish. Midway through, a drizzle of the accompanying black vinegar works wonders, cutting through the richness with a gentle acidity that lifts and refreshes the palate.

Double Boiled Coconut Chicken Soup 4.5/5

The Double Boiled Coconut Chicken Soup ($14.80) offers a soothing contrast. Served within a whole young coconut, the broth is a harmonious blend of naturally sweet coconut water and slow-simmered chicken stock, lightly infused with Chinese herbs. The result is a clear yet flavourful soup that is both nourishing and refreshing, with tender chicken pieces nestled within. The natural sweetness from the coconut remains clean and restrained, complementing rather than overpowering the savoury depth of the broth.

Claypot Black Pepper Angus Beef Slices 4.5/5

Among the claypot highlights, the Claypot Black Pepper Angus Beef Slices ($24.80) impresses with both aroma and texture. Served sizzling hot, the beef slices are tender with lightly caramelised edges from the intense heat of the claypot. The black pepper sauce is robust yet balanced, aromatic and savoury without excessive heat, allowing the natural flavours of the beef to shine through.

Sizzling Chicken Claypot with Ginger 4/5

The Sizzling Chicken Claypot with Ginger ($16.80) distinguishes itself by using sand ginger instead of the usual old ginger. This lends a warmer, more rounded fragrance that is savoury rather than sharp. The chicken benefits from the searing heat of the claypot, achieving lightly crisped edges while remaining succulent and juicy within.

Claypot Squid with Shiso Leaf 4.5/5

Equally noteworthy is the Claypot Squid with Shiso Leaf ($18.80). The squid is expertly scored and flash-cooked at high temperatures, resulting in a tender yet pleasantly bouncy texture with lightly charred edges. The inclusion of shiso leaf adds a unique dimension: its bright, herbaceous notes, with hints of mint and citrus, cut through the savoury sauce, elevating the dish beyond the usual zi char rendition.

Tai O Shrimp Paste Choy Sum 4/5

For vegetables, the Tai O Shrimp Paste Choy Sum ($14.80) delivers a punchy balance of flavours. The greens retain their crunch and natural sweetness, while the fermented shrimp paste imparts a bold, umami-laden depth. Slight caramelisation from the claypot further enhances the savoury profile.

Salted Egg Japanese Pumpkin in Claypot 4.2/5

The Salted Egg Japanese Pumpkin in Claypot ($12.80) showcases the use of kabocha pumpkin, prized for its naturally sweet, chestnut-like flavour and firm texture. The salted egg yolk sauce clings beautifully to each piece, its buttery and savoury richness complementing the pumpkin’s earthy sweetness. Subtle hints of chilli and curry leaves add just enough complexity to keep the dish from becoming overly rich.

Claypot Pork Belly with Pickled Chillies 4.2/5

For something more robust, the Claypot Pork Belly with Pickled Chillies ($16.80) offers a satisfying interplay of flavours. Thinly sliced pork belly is seared until lightly charred, with the fat rendered to a melt-in-the-mouth consistency. The pickled chillies introduce a tangy, vinegary brightness with a hint of fermentation, effectively cutting through the richness and refreshing the palate.

Claypot Lemongrass Prawn Balls 4.5/5

Rounding off the highlights is the Claypot Lemongrass Prawn Balls ($22.80). Generously sized prawn balls are flash-seared to achieve a lightly crisp exterior while retaining a juicy, springy interior. Bruised lemongrass releases fragrant citrusy oils into the claypot, infusing the dish with a bright, floral aroma that lingers enticingly.

Overall, Lo Hey’s Cantonese Sizzling Claypot Series delivers both variety and finesse, capturing the spirit of Hong Kong-style claypot cooking with well-executed techniques and thoughtful flavour pairings. The dishes excel in showcasing the interplay of high heat, bold aromatics, and comforting textures, making this a satisfying and timely addition to the restaurant’s menu.


Note: This is an invited tasting.


Lo Hey HK Seafood
One Holland Village
#03-22/23/24
7 Holland Village Way
Singapore 275748
Tel: +65 6592 2699
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to the destination. Journey time is about 5 minutes. [Map]

LINO @ Binjai Park - Indulge in New Weekend Brunch with Free Flow Starters, Pizzas, Pastas and Desserts

Casual Italian restaurant LINO has launched its new Weekend Brunch at its Binjai Park outlet.

Weekend Brunch 3/5

Priced at $68 per pax, the brunch includes free-flow starters, pasta, pizza, and desserts, along with a choice of one main per diner. It also comes with coffee or tea, or you can opt for free-flowing prosecco with a $38 top-up per pax. Available every Saturday and Sunday for lunch only, excluding the eve of and actual public holidays, as well as festive periods.

Canadian Oysters

There are five starters in total. We began with fresh, briny Canadian Oysters, topped with a refreshing blood orange granita. This is limited to six pieces per person, with additional orders available at $10 for three.

LINO’s Egg Benedict

Next, the LINO’s Egg Benedict arrived, featuring a base of housemade fried dough, smoked bacon, a poached egg and hollandaise, alongside arugula with grated parmesan. We enjoyed the warm, crunchy dough and the savoury combination of flavours.

Smoked Salmon

The Smoked Salmon came with herb ricotta on crisp sourdough toast, topped with slices of hard-boiled egg. It was simple yet satisfying.

Gnocco Fritto

Each serving of Gnocco Fritto came as a pair of crisp pillows filled with parmesan cream and topped with a slice of prosciutto.

Italian Chopped Salad

For a lighter option, the Italian Chopped Salad offers a crunchy mix of romaine lettuce, Japanese cucumber, salami and more, dressed in a slightly creamy house dressing.

Vannamei Prawns Spaghetti

The pastas fell short for us. While the Vannamei Prawns Spaghetti featured fresh, sweet prawns, the tomato-based sauce leaned too sweet and acidic for our preference.

Vongole Linguine

The Vongole Linguine fared slightly better, though we wished the natural briny sweetness of the clams were more pronounced.

Lamb Spare Rib

Each diner gets to choose one main. We went with the Lamb Spare Rib, featuring a rack of slow-cooked Australian lamb served with sweet peas and potato cubes in a honey mustard sauce. The meat was tender, though much fattier than we would have liked. Other mains include Red Snapper, Pork Sausage and the popular Angus Beef Striploin.

Pancetta

For pizza, the Pancetta is a nice pick if you enjoy pesto. It features a basil pesto base topped with potatoes, Swiss smoked farmer bacon, mozzarella, Parmigiano Reggiano and an oozy egg. The crust is thin with a slight chew. Other options include Salame Picante, Margherita and Mixed Mushrooms.

Panna Cotta

For desserts, we tried one of each option. The Panna Cotta was smooth and jiggly, topped with honey, raspberry coulis and walnuts.

Cheesecake

The Cheesecake came with hazelnut crumble and raspberry coulis on the side.

Lemon Sorbet

Lastly, there is a selection of gelato and sorbetto in flavours such as vanilla, chocolate, strawberry and lemon. We opted for the tangy Lemon Sorbet, which made for a refreshing end to the meal.

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.


LINO
7 Binjai Park
Singapore 589821
Tel: +65 9738 0891
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Nearest MRT: King Albert Park (DT Line)

Opening Hours:
Daily: 12pm - 2.15pm, 5.30pm - 9.30pm

Direction:
1) Alight at King Albert Park MRT station. Take Exit B. Walk down Dunearn Road to Binjai Park Road. Turn left onto Binjau Park Road. Walk to the destination. Journey time is about 6 minutes. [Map]