Pang Pang (胖哥俩肉蟹煲) @ Guoco Midtown II - 50% OFF Second Pot Promtion From 2 to 31 January 2026

Pang Pang (胖哥俩肉蟹煲) at Guoco Midtown II is a name that resonates strongly with fans of robust, flavour-packed Chinese casseroles. Originating from Haiyan, Zhejiang, in 2008, the brand has grown into a nationwide phenomenon in China, famed for its intensely savoury one-pot meat and seafood casseroles. With over 50 million pots sold annually and queues forming daily, Pang Pang’s reputation clearly precedes itself. Diners can choose from seven different casseroles, each spotlighting a hero protein wok-fried in an intensely aromatic blend of spices, chilli oil and secret sauces. From 2 to 31 January 2026, there is also a 50% OFF second pot promotion (T&Cs apply), making it an even more compelling reason to visit.

A definite must-order here is the Signature Crab Pot ($78), which features two sizeable crabs stir-fried generously in spices and chilli oil. While diners can select their preferred spice level, the heat is relatively mild and very manageable, allowing the savoury depth of the sauce to shine. What truly makes this dish memorable is the addictive sauce. It is rich, aromatic and dangerously good with rice. Extra ingredients such as chicken feet, noodles, pork ribs, prawns, and rice cakes can be added to further customise the pot.

⁠Signature Crab Pot 5/5

Interestingly, while the crabs are the headline, my personal highlights were the potatoes and chicken feet. The potatoes are cooked to an incredibly soft texture, thoroughly soaking up the luscious sauce. The chicken feet, on the other hand, are superbly braised until tender, gelatinous and thoroughly infused with flavour. It is so addictive that they easily stole the limelight from the crabs themselves.

Beyond the crab pot, Pang Pang also offers other casseroles, including Pork Ribs Pot, Chicken Wing Pot, Chicken Feet Pot, Frog Pot and Prawn Pot, giving diners plenty of options to explore, especially with the second pot promotion running during January.

Smashed Cucumber 4.5/5

To balance the richness of the casseroles, the Smashed Cucumber ($3.80) is a refreshing and well-executed cold dish. Crunchy, lightly tangy and cooling, it does an excellent job of cutting through the oiliness of the main pot. The menu also features other cold starters such as Sichuan Spicy Chicken in Red Chilli Oil, Crunchy Chinese Broccoli, Silken Tofu with Century Egg, Braised Peanuts with Celery, Pang Pang’s Cold Noodles and Seasonal Vegetables.

Beef Tripe Bowl 4/5

For appetisers, we tried the Beef Tripe Bowl ($15.80), which impressed with its satisfying crunch and springy bite. The tripe is coated in a spicy, piquant chilli sauce that delivers both heat and fragrance without overwhelming the palate.

Pangpang’s Fried Glutinous Rice Cake 4.2/5

The Pang Pang’s Fried Glutinous Rice Cake ($8.80) makes for a delightful snack. Deep-fried to a golden crisp exterior, the inside remains soft and chewy, with molten brown sugar oozing out for a sweet-savoury finish that is surprisingly addictive.

Pangpang’s Signature Ice Tea and ⁠Pineapple, Passionfruit Ice Tea 4/5

Given the bold and rich flavours across the menu, Pang Pang’s Signature Ice Tea, along with the Pineapple, Passionfruit Ice Tea, are perfect accompaniments. Sweet, refreshing and lightly fruity, they help refresh the palate and keep the meal enjoyable till the very end.

Overall, Pang Pang delivers precisely what it promises — hearty, indulgent casseroles packed with flavour, complemented by well-thought-out sides and drinks. It is easy to see why this brand has achieved cult status in China, and the January promotion only sweetens the deal for those looking to indulge in more than one pot.

Note: This is an invited tasting.


Pang Pang (胖哥俩肉蟹煲)
Guoco Midtown II
20 Tan Quee Lan Street
# 01-13/16
Singapore 188107
Tel: +65 8084 9068
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Bugis MRT station. Take Exit D. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

Shang Palace @ Shangri-La Singapore - Unveils a Refreshed Cantonese Menu

I am back at Shang Palace, Shangri-La Singapore, to experience its refreshed menu that redefines timeless Cantonese gastronomy through a contemporary lens. Guided by Executive Chef Daniel Cheung, the new offerings honour tradition while introducing refined techniques and elegant presentations.

The meal begins with a delightful Amuse Bouche featuring sweet prawn paired with a zesty sauce. The bright acidity complements the prawn's natural sweetness beautifully, awakening the palate and setting the tone for what's to come.

Trio of Dim Sum Items 4/5

We commence the dinner with a Trio of Dim Sum Items, each showcasing refined craftsmanship and thoughtful layering of flavours and textures. The Steamed Chicken Roll with Ham, Black Mushroom and Fried Fish Maw is comforting yet elegant, with tender chicken wrapped around savoury ham and earthy mushrooms, punctuated by the gentle chew of fish maw. The Traditional Deep-fried Hokkaido Scallop Dumpling with Supreme Broth delivers a delightful contrast: crisp on the outside, revealing a sweet, succulent scallop filling within. Rounding off the trio is the Steamed Crystal Dumpling with Black Truffle, Assorted Mushroom and Preserved Olive, where translucent skin encases an aromatic medley of mushrooms, lifted by the earthy perfume of black truffle and a subtle briny note from the preserved olive. Together, the trio offers a graceful introduction to Shang Palace's refreshed Cantonese repertoire.

Double-Boiled Soup 4.5/5

Next is a hearty and nourishing Double-Boiled An Xin Chicken Broth with Fish Maw, Sea Conch and Honey Dew. Ingredients including sea conch, chicken, chicken feet, fish maw, honeydew, jade bamboo and ginger are double-boiled for over three hours, resulting in a rich, velvety broth. The addition of honeydew is particularly intriguing and uncommon in traditional double-boiled soups. It imparts a subtle melon sweetness at the finish, adding complexity without overpowering the broth's savoury depth.

Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce 4.5/5

One of the highlights of the evening is the Baked Australia Pork Rib with Osmanthus Honey and Black Pepper Sauce. Rose wine is poured tableside before the ribs are flambéed, adding a touch of theatre. The pork ribs are exceptionally tender, falling off the bone with ease. The osmanthus honey lends a delicate floral fragrance, while the black pepper sauce delivers a bold, peppery kick. The sweet-and-spicy interplay is truly lip-smacking.

Baked Assorted Diced Seafood and Sea Conch with Cream Sauce 4/5

This dish is a nostalgic nod to Hong Kong's 1980s culinary era, where Chinese and Western influences converged. Traditionally cooked with Portuguese sauce, Shang Palace adapts it using a creamy white sauce akin to béchamel. The Baked Assorted Diced Seafood and Sea Conch with Cream Sauce is topped with mozzarella cheese and baked until golden brown, resulting in a comforting, creamy dish with a satisfying crust.

Braised Boneless Duck with Eight Treasures 4.5/5

The Braised Boneless Duck with Eight Treasures is served in a rich abalone sauce broth, alongside prawns, cuttlefish, pig kidney, chicken, bamboo shoots, fish maw, sea cucumber, and mushrooms. The duck is deep-fried before braising, a technique that tightens the skin, keeps it crisp, and removes any gaminess from the meat. The result is a luxurious, well-balanced dish showcasing both technique and tradition.

Deep-fried Crab Claw with Shrimp Paste and Almond Flakes 4.5/5

The Deep-fried Japanese Snow Crab Claw, stuffed with shrimp paste and coated with almond flakes, offers excellent textural contrast. The succulence and sweetness of the prawn filling are enhanced by the nutty crunch of the almonds, making this a crowd-pleasing classic.

Braised Assorted Vegetables with Preserved Beancurd in Claypot 4.5/5

Vegetable dishes shine just as brightly with the Braised Assorted Vegetables with Preserved Beancurd in Claypot. Featuring broccoli, Nai Bai, bamboo fungus, shiitake mushrooms, eggplant, snow peas, vermicelli and beancurd, everything is braised in a flavourful vegetable broth with preserved beancurd and vegetarian oyster sauce. The preserved beancurd sauce is the star, packed with umami and depth, while the vermicelli soaks up the delicious broth beautifully.

Chilled Pandan Pudding Topped with Bird's Nest 4.2/5

Dessert is a refreshing Chilled Pandan Pudding topped with Indonesian Bird's Nest and edible gold foil. Made from fresh pandan juice, the pudding is silky smooth and fragrant. The addition of bird's nest lends a touch of luxury, ending the meal on a light yet indulgent note.

Shang Palace's refreshed menu is a confident showcase of classic Cantonese flavours reimagined with finesse. Chef Daniel Cheung strikes an admirable balance between tradition and modern expression, delivering dishes that are comforting, elegant and thoughtfully executed. A worthy revisit for both loyal patrons and newcomers alike.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

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. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

French Fold @ Great World - An All-day Dining Contemporary Crêperie Serving Wholesome Galettes And Sweet Crêpes

French Fold's newest outlet at Great World is a delightful spot to enjoy galettes and crêpes any time of the day, from breakfast through to dinner. Each galette is crafted using 100% organic buckwheat flour from Brittany.

Wild Trout Galette 4/5

On my visit, the seasonal option was Wild Trout Galette with leek fondue and lime. Creamy leek has always been one of my favourites, so I couldn't resist this classic pairing. The galette came with its characteristic lacy holes and crispy edges, holding the filling well, unlike some I've tried that turn soggy within minutes. Despite being gluten-free, it had a pleasantly chewy texture, particularly at the corners and folding edges. The leek fondue was tender and just the right level of creaminess, though the sliced trout didn't quite deliver the moist, flaky texture I'd expected.

Duck Confit Galette 5/5

For a heartier option, we tried No. 15 Duck Confit, served with baby potatoes, caramelised onion, cream, Meule cheese, and Parmesan. The shredded duck confit was fatty and tender, each bite indulgent with a mix of cream and cheeses and mouth-filling with soft baby potatoes. A finishing sprinkle of thyme punctuated the richness with a subtle citrusy and herbaceous note, making this dish even more satisfying.

Crepe with Caramelised Apples 3.5/5

For desserts, Crepe No. 29 featured caramelised apple with a drizzle of salted caramel. The crepe itself was buttery and delicious. The apples nestled beneath the crepe were lightly softened rather than truly caramelised, and the salted caramel lacked depth, making the overall flavour lean more towards simple sweetness than a balanced sweet-salty profile.

Crepe with Dark Chocolate Sorbet 3/5

Crepe No. 31 paired a dark chocolate sorbet from Birds of Paradise with white chocolate sauce and chocolate crumble. While visually appealing, I preferred a richer, more intense dark chocolate ice cream to better complement the crepe.

Overall, French Fold at Great World City offers a charming space for galettes and crêpes, with thoughtful attention to ingredient quality and presentation.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


French Fold
Great World City
1 Kim Seng Promenade
#01-153
Singapore 237994
Tel: +65 6047 0248
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
Alight at the Great World MRT station. Take Exit 6. Walk to the destination. Journey time is about 5 minutes. [Map]

Viva Lavender @ Lavender Street – Modern European Plates, Charcoal-Grilled Meats & A Cozy Hideaway

Situated along a quieter stretch of Lavender, Viva Lavender brings together modern European flavours, house-aged meats and a breezy, welcoming space that transitions nicely from bright daytime dining to a warm, intimate evening ambience. With a strong focus on charcoal grilling and a surprisingly robust tapas/appetisers selection, the restaurant also offers one of the more attractive weekday happy hour deals in the area.

Truffle Mushroom Croquette 3.5/5

Perfect as a starter to warm up the palate, Truffle Mushroom Croquette ($8 for 2 pcs) comes crispy on the outside and creamy within. The truffle is intentionally subtle, allowing the mushroom filling to stand out without being overpowering. A comforting, easy-to-like bite.

Gambas Al Ajillo 3/5

A classic Spanish dish - Gambas Al Ajillo ($22) featuring four shrimps and toast. The house-made chilli oil adds personality, but we wished for a more potent garlic punch and more of that sizzling olive oil base to mop up with bread. Still enjoyable but could be bolder in flavour.

Padron Peppers 3.5/5

Padron Peppers ($16) came in a generous portion, ideal for sharing. Mildly spiced, light cream sauce on the side and topped with shaved cheese. Works well as a snack between heavier dishes or with drinks. Simple but satisfying.

Charred Cabbage 3.8/5

One of the more memorable vegetable dishes is the Charred Cabbage ($16), where the wedges of cabbage are juicy inside, served with herb yoghurt and house chilli oil, and topped with crispy kale for texture. While delicious, smaller wedges might allow the charred flavour to develop even more deeply. Still a solid, well-balanced plate.

Spanish Vintage Chilled Striploin 3/5

Known for dry ageing and grilling their meats, we were recommended the Spanish Vintage Chilled Striploin ($42/300g). It was well-seasoned and delicious with the grilled garlic, but the cut leaned a little ‘veinier’ than ideal for us. That said, it showed enough promise that we’d gladly return for their Tomahawk next time.

Braised Lamb Shoulder 3.5/5

Fork-tender and deeply comforting, this Braised Lamb Shoulder ($36) comes with silky pomme purée and yoghurt. The flavours reminded my dining partner of a refined rendang, which is rich and aromatic. Best shared, as the dish becomes quite heavy after several bites.

Miso Black Cod 4.5/5

A standout for me is the Miso Black Cod ($45) - buttery, silky, and melts instantly - complemented by a luscious tobiko beurre blanc that adds brininess and depth. A dish we would order again without hesitation.

Saffron Risotto with Hokkaido Scallop 4.5/5

Another favourite of the night is the Saffron Risotto with Hokkaido Scallop ($38), which was exceptionally fresh, and the ponzu pearl rice carries beautiful umami with each spoonful. A luxurious, well-executed entrée.

Hot Yuzu Margarita and Negroni

Espresso Martini and Mimosa

Viva Lavender runs a Monday–Thursday Happy Hour (3–8pm):

• 1-for-1 cocktails from $15
• Housepour wines at $10/glass
• Beer Bucket at $35 for 5 bottles

We tried four cocktails, including their Hot Yuzu Margarita, Negroni, Espresso Martini and Mimosa, and all were surprisingly well-balanced. Definitely worth stopping by early for drinks.

Viva Lavender strikes a balance between cosy neighbourhood charm and polished modern European dining. While a few dishes could deliver a punchier flavour profile, the seafood plates and lighter tapas truly shine, making it a spot worth returning to, especially with their generous weekday Happy Hour.

The restaurant also caters well to private events and group bookings, offering two private sections: a contemporary front bar area ideal for smaller, social gatherings and a warm, semi-private rear dining space suited for seated meals or intimate celebrations. Both areas are available with a minimum spend requirement, providing flexibility depending on the group size and occasion.

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


Viva Lavender
161 Lavender Street
#01-02/03/04
Singapore 338759
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 430pm - 1030pm
Sat-Sun: 1130am - 1030pm

Direction:
1) Alight at Bendemeer MRT station. Take Exit A. Cross the road at the traffic junction of Lavender Street and Kallang Bahru. Turn right and walk down Lavender Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Lavender MRT station. Take Exit B. Walk to the bus stop at Lavender MRT station (Stop ID 01311). Take bus number 133 or 145. Alight 3 stops later. Walk to Foch Road. Walk to the destination. Journey time is about 10 minutes. [Map]

3) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Walk down Horne Road. Turn right onto Tyrwhitt Road. Walk down Tyrwhitt Road. Turn left onto Lavender Street and walk down Lavender Street. Walk to the destination. Journey time is about 15 minutes. [Map]

Bomul Samgyetang @ Chijmes - Singapore’s Largest Range of Korean Organic Chicken Soups

Korean comfort food lovers, there’s a new spot to bookmark at CHIJMES. BOMUL Samgyetang has officially opened its doors, bringing with it Singapore’s largest dedicated selection of samgyetang — the iconic Korean ginseng chicken soup prized for its nourishing and restorative qualities. Specialising exclusively in this traditional dish, BOMUL presents 10 thoughtfully curated variations, ranging from collagen-boosting, detoxifying broths to indulgent modern interpretations such as black truffle samgyetang.

Each bowl arrives like a warm embrace on a cool day — a whole organic chicken gently slow-simmered in a fragrant hanbang herbal broth brewed from over 18 medicinal ingredients. The result is a deeply comforting soup that feels both hearty and therapeutic, delivering wellness one spoonful at a time.

Energy Samgyetang

We began with the Energy Samgyetang ($36), which leans towards subtlety and balance. Infused with 100% Korean perilla, the broth carries a gentle nuttiness with soft, savoury undertones. The perilla adds an aromatic lift without overpowering the soup, much like a quiet supporting note that enhances the overall harmony. Light yet intensely flavourful, this bowl is ideal for those seeking nourishment without heaviness.

Rejuvenation Samgyetang

The Rejuvenation Samgyetang ($36) takes on a richer profile with the addition of aged black garlic. Slow-cooked to coax out its natural sweetness, the garlic lends the broth layers of caramelised depth, adding warmth and complexity. It’s a comforting, soul-soothing bowl — the kind that feels especially restorative after a long day.

Spicy Cure Samgyetang

For those who enjoy a fiery kick, the Spicy Cure Samgyetang ($32) delivers bold flavours that truly live up to its name. Brewed with extra-spicy chilli peppers, the soup packs a satisfying heat, while chives and enoki mushrooms add freshness and crunch. This is the bowl to order when you need something invigorating — like a culinary wake-up call that clears the senses.

Vitality Samgyetang

The most luxurious of the lot is the Vitality Samgyetang ($40), prepared with rare black ginseng that has undergone the traditional “Nine Steaming and Nine Drying” (kujeungkupo) process. The broth is more profound, more intense, with a refined herbal bitterness that lingers pleasantly. Said to enhance circulation and energy levels, this bowl feels like a premium tonic — robust, grounding, and unapologetically medicinal.

Spicy Chicken Feet

To complement the soups, BOMUL also offers a solid range of Korean classics and sides. The Spicy Chicken Feet ($18) are stir-fried in a fiery, glossy sauce that clings to every bite, delivering both heat and addictive umami.

Seafood Pancake

The Seafood Pancake ($25) is crisp on the outside and generously studded with fresh seafood, making it a reliable crowd-pleaser with each savoury mouthful.

Duck and Chicken Ddukgalbi

The Duck and Chicken Ddukgalbi ($22) pairs tender duck and chicken breast with chewy rice cakes, all glazed in a savoury-sweet sauce and finished with crushed peanuts for added texture.

Pumpkin Samgyejuk

For something gentler, the Pumpkin Samgyejuk ($25) offers a naturally sweet Korean pumpkin porridge that’s smooth, comforting, and packed with vitamins and fibre — perfect as a light meal or shared side.

Maesaengi Abalone

The Maesaengi Abalone Samgyejuk ($29) is richer and more luxurious, enriched with fresh abalone and nutrient-dense maesaengi seaweed, resulting in a bowl that feels both indulgent and nourishing.

With its focused dedication to samgyetang and an impressive range that spans both tradition and innovation, BOMUL Samgyetang positions itself as a destination for those seeking Korean comfort food with a wellness-driven approach. Whether you’re after gentle nourishment or a robust herbal boost, there’s a bowl here that feels thoughtfully crafted for the occasion.

Note: This is an invited tasting.


Bomul
Chijmes
30 Victoria Street
#01-11/12
Singapore 187996
Tel: +65 9232 3838
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sun: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the intersection to Chijmes. Journey time is about 5 minutes. [Map]

Fiamma @ Capella Singapore - A Celebration of Italian Family Cuisine Rooted In Heritage and Crafted With Passion

Nestled within the lush grounds of Capella Singapore, Fiamma is a heartfelt tribute to the warmth and generosity of Italian cuisine. In this place, the flame's glow brings people together in moments of celebration. The kitchen is helmed by Executive Sous Chef Antonio Corsaro, whose Neapolitan heritage shapes every creation, and the table comes alive with flamboyantly colourful dishes that highlight the natural beauty and freshness of seasonal ingredients. From richly hued sauces to hand-finished plates, his dishes are as pretty to look at as they are delicious to eat.

Bread Basket

For our dinner, we savoured an elaborate, curated selection of dishes from Fiamma's festive menus and seasonal à la carte menu, a showcase of the range of their culinary artistry. We started with the bread basket and two beautifully plated antipasti, each bursting with colour and intricate plating.

Carpaccio di verdure e frutti invernali 4.5/5

The Carpaccio di verdure e frutti invernali was a medley of finely sliced Italian winter fruits and vegetables, accented with the gentle tang and complexity of aged balsamic, the crunch of walnuts and pomegranate seeds, and the aroma of black truffle. The dish is finished with an artistically arranged selection of edible flowers and fresh herbs.

Carpaccio di ricciola marinata 4.2/5

Offering a contrasting expression of freshness, the Carpaccio di ricciola marinata showcases marinated kingfish paired with sweet pumpkin, orange, spaghetti seaweed, tangy oxalis, and savoury bottarga. Also well-presented with many different elements and textures in the dish.

Gnocchi Fegato Grasso e Funghi 4.8/5

Moving on to the primo piatto, typically a starch-based course, we had three outstanding dishes, making it difficult to rank them. After some deliberation, however, both my dining companion and I agreed that our favourite was the Gnocchi Fegato Grasso e Funghi. This deeply indulgent, earthy dish showcases a balance of finesse and comfort. Excellent house-made gnocchi form the foundation, generously coated in a velvety Albufera sauce with mushrooms, cacao and foie gras. A decadent yet balanced dish that does not feel overly heavy.

Risotto Di Barbabietola E Ricci Di Mare 4.5/5

My second favourite primo piatto was the Risotto Di Barbabietola E Ricci Di Mare, visually striking with the risotto rice dyed a rich, jewel-like pink that contrasts beautifully with the orange uni. The rice is al dente with a slight bite, and each spoonful delivers a creamy, sweet-savoury richness from the beetroot combined with the uni.

Tagliatelle Fatte A Mano Allo Scoglio 4.2/5

My dining companion, on the other hand, preferred the Tagliatelle Fatte A Mano Allo Scoglio. This dish will delight seafood lovers, as it is heaped with clams, plump mussels, squid, and a striking red Mazara del Vallo prawn. The pasta is coated in a rich, flavourful seafood sauce that ties together all the ocean-fresh ingredients.

Filetto Di Wagyu Cotto A Legna Alla Rossini 4.8/5

Between the three Secondi Piatti, the most impressive was the Filetto Di Wagyu Cotto A Legna Alla Rossini, a sumptuous Wagyu beef fillet served with a rich sear of foie gras and generous shavings of aromatic black truffle. Finished with a red wine sauce, this dish is the epitome of indulgent fine dining, a very premium special occasion treat.

Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo 4/5

We also had the Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo, charred turbot served with spinach and a Sicilian red prawn. The fish was cooked nicely, but the turbot head reduction sauce was a touch too intense for our taste. Thankfully, the touch of lemon and cream added a refreshing lift to the dish.

Melanzane Alla Parmigiana 4/5

For a vegetable-forward option, the Melanzane alla Parmigiana features tender layers of eggplant, smoky scamorza cheese, and a rich, luscious tomato sauce, baked to perfection. Ideal for vegetarian diners or anyone seeking a lighter, yet satisfying alternative this season.

We were more than stuffed by this point, but still eagerly looking forward to the Dolce course because who doesn't love desserts?

Amarena al Tiramisu 3/5

The Amarena al Tiramisu puts a twist on the classic Italian dessert, with Mascarpone Amarena cream, biscuit, espresso, and Amaretto, a sweet, almond-flavoured Italian liqueur. While it is generous with both espresso and Amaretto, this resulted in a dessert that was a bit too soft and watery, and overly sweet.

Panna Cotta Citrus Saffron 4.8/5

We were, however, a lot more impressed by the Panna Cotta. In fact, this is probably the best Panna Cotta I've eaten so far. It's usually not my go-to dessert due to its often gelatinous texture and bland flavour, but this one surprises with a silky, creamy softness and fragrant vanilla bean. The addition of citrus and fresh fruits keeps it light, lively, and utterly delightful.

Overall, Fiamma presents a celebratory affair this festive season, where authentic flavours, shared moments, and beautifully crafted dishes take centre stage. Coupled with its intimate setting, exclusive location, and friendly service, it offers a memorable experience for life's special occasions.

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.


Fiamma
Capella Singapore
1 The Knolls
Singapore 098297
Tel: +65 6591 5046
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Lunch: 12pm - 230pm
Dinner: 6pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take the Sentosa Express Train to Imbiah Station. Alight at Imbiah station. Proceed to Artillery Ave. Walk along Artillery Ave until you come to a road (slope) to the Capella Hotel. Turn right onto the road and walk up the hill to the destination. Journey time is about 25 mins. [Map]