Lucine by LUNA @ Somerset - New Halal Certified Savoury Menu with Over 30 Options Under $20

Starting 28 April, Lucine by LUNA at Somerset will launch its brand-new savoury menu, featuring more than 30 items, all priced under $20.

The cafe, newly Halal-certified and located at 111 Somerset, is best known for its intricate petit cakes from homegrown patisserie LUNA.

Korean Spicy Marinated Egg with Scrambled Eggs Toast 3/5

The viral Korean marinated egg, also known as Mayak ("drug") eggs, inspired Lucine's Korean Spicy Marinated Egg with Scrambled Eggs Toast ($14.90). Served on toasted brioche, it is topped with creamy scrambled eggs and a savoury-sweet marinated egg with a jammy centre. We would have preferred a thicker brioche for better texture and a stronger marination on the egg.

Crispy Breaded Chicken 2.8/5

Next was the Crispy Breaded Chicken ($16.90), featuring boneless chicken thigh coated in a house-made breadcrumb crust.

Superb Dry Laksa 3.5/5

Lucine's expanded menu also introduces a wider selection of pasta dishes. The Superb Dry Laksa ($16.90) is one of the new additions, with pasta tossed in a house-made rempah and paired with prawns, fishcake and taupok. While the pasta could have had a better bite, we enjoyed the bold, flavourful rempah with a pleasant heat.

Tofu 4.2/5

The gorgeous petit cakes remain the highlight, and we were spoilt for choice. Our first pick was the crowd favourite, Tofu ($8.50), featuring a unique combination of silken tofu cream, hazelnut ganache, and buckwheat-infused crème anglaise mousse, all atop a crisp sablée base. It was delightfully light and well-balanced.

LUNA 2.0 Petite 4.2/5

For chocolate lovers, the LUNA 2.0 Petite ($9) is a must-try. Dig into the Valrhona Guanaja 70% chocolate mousse layered with hazelnut sponge, and you'll uncover a crunchy centre of crushed hazelnuts, salted caramel, hazelnut dacquoise and dark chocolate-coated feuilletine.

Photos and words by Jo. A lady 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.


Lucine by LUNA
111 Somerset Road
#01-06
Singapore 238164
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Thu: 930am - 630pm
Fri-Sat: 930am - 9pm

Direction:
1) Alight at Somerset MRT station. Take Exit A. Turn right and walk to the destination. Journey time is about 3 minutes. [Map]

Labyrinth @ Esplanade Mall - Unveils a Thoughtfully Curated 12th Anniversary Menu Rooted in Produce and Heritage

Celebrating its 12th anniversary this April 2026, Restaurant Labyrinth continues to push the boundaries of modern Singapore cuisine under the direction of Chef Han Li Guang, alongside Chef de Cuisine Zee Chan and Senior Sous Chef James Ngoi. Building on last year’s “Singapore Cuisine without Borders”, the latest menu refines Chef Han’s minimalist philosophy — an exploration anchored on Produce, Heritage, and Minimalism. Rather than reconstructing or replicating tradition, the kitchen embraces the essence of familiar flavours, distilling them into dishes that are clean, precise, and quietly expressive.

Sup Tulang, Oxtail Mandu 4.2/5

The journey begins with Sup Tulang, Oxtail Mandu, a refined and thoughtful opener. The dish presents a clear, consommé-style broth that carries surprising depth, drawing inspiration from the robust flavours of sup tulang while incorporating a gentle tang reminiscent of beef sinigang. The acidity lifts the palate, preparing it for the courses ahead. Instead of the traditional bone, a delicate mandu encases slow-braised oxtail, its gelatinous richness balanced by the broth’s lightness. A piece of creamy marrow completes the composition, echoing the indulgence of the original dish in a far more elegant form.

Prata, Lamb, Raita 4.2/5

Next is Prata, Lamb, Raita, a playful take on the quintessential roti prata. Here, the familiar flatbread is transformed into a crisp, multi-layered pastry tower. Within, tender braised lamb is infused with warm spices, delivering a rich and aromatic bite. A luscious egg yolk crowns the dish, adding a silky element that ties together the crisp pastry and deeply flavoured filling.

Sawara, Roti Jala 4.5/5

The seafood course, Sawara, Roti Jala, draws inspiration from fish head curry. The use of Japanese sawara introduces a clean, buttery profile, allowing the fish to take centre stage. The curry, laced with tamarind, brings a balanced interplay of acidity and spice that cuts through the natural oiliness of the fish. Paired with soft, lacy roti jala, the dish evokes the comforting ritual of dipping bread into curry, elevated through refined textures and technique.

Zuwaigani Chilli Crab Pie 4.2/5

A highlight arrives in the form of Zuwaigani Chilli Crab Pie, a clever reinterpretation of Singapore’s iconic chilli crab. Encased in a thin, shatteringly crisp shell, the filling features sweet, delicate snow crab coated in a tangy chilli crab sauce with subtle notes of plum and pickle. By eliminating the need for shell-cracking and reimagining mantou as a light pastry, the dish delivers all the familiar flavours in a neat, indulgent bite.

Coffee Brioche 4.5/5

The Coffee Brioche follows, offering a warm, comforting interlude. Inspired by local coffee buns, the brioche is airy and buttery, topped with a crackly coffee-infused crust that adds a gentle sweetness and textural contrast. It serves as both a nostalgic nod and a transition into the subsequent courses.

Shima Aji, Stingless Bee Honey 4.5/5

The menu then shifts to lighter, more delicate expressions with Shima Aji and Stingless Bee Honey. Sliced sashimi-style and arranged like a blossoming flower, the Japanese striped jack is paired with a refreshing watermelon broth. The addition of stingless bee honey introduces floral and citrus notes, creating a natural dressing that enhances the fish’s clean sweetness while maintaining a refined balance.

Kabu, Pidan Quail Egg 5/5

Following that is the Kabu, Pidan Quail Egg, an elegant interpretation of century egg congee. The creamy base of kabu (turnip) offers a natural sweetness, lifted by subtle acidity from rice vinegar and mirin. The pidan-style quail egg provides a familiar umami depth, while accents of pickled ginger and Sarawak pepper add complexity and gentle spice.

Spaghettoni, Abalone 5/5

The Spaghettoni, Abalone showcases Chef Han’s mastery in reinterpretation, drawing from mee rebus. Al dente spaghettoni replaces traditional noodles, coated in a velvety, nutty gravy enriched with abalone liver. Thin slices of abalone contribute a delicate oceanic sweetness and a pleasing bite, resulting in a dish that is both comforting and refined.

Amadai, Inaniwa Somen 5/5

Equally compelling is the Amadai, Inaniwa Somen, inspired by Teochew fish soup. The broth, simmered from fish bones and enriched with a trio of Chinese wines, is deeply flavourful yet remarkably clean. The silky Inaniwa somen provides an elegant texture, while the tender amadai completes a dish that feels both soothing and sophisticated.

French Poulet, Chicken Rice Donabe 4.2/5

The main course, French Poulet, Chicken Rice Donabe, is a heartfelt tribute to Singapore’s national dish. The chicken is presented in two styles — poached breast and roasted thigh — highlighting both tenderness and depth of flavour. Beneath it lies a bed of Koshihikari and long-grain rice cooked in a donabe, infused with chicken fat, ginger, and pandan. The prized socarrat crust adds a layer of texture, making each bite deeply satisfying.

Jerusalem Artichoke, Black Truffle 5/5

Dessert begins with Jerusalem Artichoke, Black Truffle, a creative reimagining of orh nee. The use of artichoke instead of yam is surprisingly convincing, delivering a familiar earthy sweetness. Paired with artichoke chips, foam, shallot ice cream, and gingko nuts, the dish balances innovation with nostalgic flavours.

Kaya ‘Toast’ 4.5/5

The Kaya ‘Toast’ follows, presenting a visually deceptive take on the beloved breakfast staple. What appears to be toast is, in fact, a delicate meringue sandwiching housemade kaya and rich Bordier butter. It captures the essence of kaya toast while showcasing technical finesse.

Milo Dinosaur 4/5

Finally, the experience concludes with the Milo Dinosaur, a lighter, more refined rendition made with coconut water, offering a nostalgic yet refreshing finish. Petit fours of Kueh Bolu, airy with a subtle banana note, round off the meal on a gentle, comforting note.

Kueh Bolu 4.5/5

At 12 years on, Restaurant Labyrinth demonstrates a quiet confidence in its craft. This latest menu is not about dramatic reinvention, but a thoughtful distillation of Singapore’s culinary identity — where restraint, technique, and respect for heritage come together in harmonious balance.

Note: This is an invited tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Wed-Thu: 630pm - 11pm
Fri-Sun: 12pm - 230pm, 630pm - 11pm

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]

Shabu Days @ Bukit Panjang - Affordable Solo Shabu-Shabu Sets from S$14.90

Tucked within the bustling Kopitiam Food Hall at Hillion Mall, Shabu Days presents a personal shabu-shabu concept that is both comforting and convenient, ideal for a quick midday recharge or a fuss-free dinner. The concept of solo hotpot dining is executed with thoughtful precision here, offering well-balanced sets that feel both nourishing and accessible for everyday indulgence.

Starting from an approachable S$14.90, each set at Shabu Days is designed to deliver a complete and satisfying meal. Diners can choose from nine cut-to-order mains, spanning from classic options such as Chicken Thigh ($14.90), Pork Collar ($16.90) and Beef Brisket ($19.90) to more premium selections like Australian Wagyu ($29.90), Japanese A5 Wagyu ($39.90), and the Seafood Treasure Platter ($29.90). The variety ensures there is something for every palate and occasion.

Japanese A5 Wagyu Chuck Roll

Pork Collar

During our visit, we opted for the Japanese A5 Wagyu Chuck Roll and Pork Collar. Sliced upon order, the meats showcased beautiful colour and marbling, immediately hinting at their quality. The Japanese A5 Wagyu, in particular, was richly marbled, delivering a buttery tenderness and depth of flavour that melted effortlessly with each swish in the broth. The Pork Collar, on the other hand, offered a satisfying balance of lean meat and delicate fat, remaining juicy and flavourful after cooking.

Bonito Kombu Broth 4.2/5

Tangy Tomato Broth 4.2/5

Complementing the meats is a selection of nourishing broths, each bringing its own distinct character to the experience. The Bonito Kombu broth stood out with its clean, umami-rich profile, layered with the subtle sweetness of kombu and the smokiness of bonito. The Herbal Angelica broth offered a gentle, comforting herbal note, while the Tangy Tomato provided a light, refreshing acidity that brightened the meal. For those seeking bolder flavours, the Sukiyaki broth paired with a pasteurised egg delivers a sweet-savoury richness. In contrast, the Spicy Umami broth caters to those who prefer a more robust and punchy base.

Each set is accompanied by a thoughtfully assembled Yasai Garden Bowl, featuring a colourful medley of seasonal vegetables, including green and red coral lettuce, enoki and shimeji mushrooms, and carrot and pumpkin. This not only adds vibrancy to the meal but also balances the richness of the meats with freshness and texture. Diners can further customise their set with a choice of carbohydrates, Calrose white rice, ramen or udon alongside the "Three Treasures" of kinchaku, mini chikuwa and gyoza, rounding out the meal with additional variety.

A highlight of the Shabu Days experience is the signature DIY Egg Risotto (add $3.50). Using the remaining broth, diners can transform it into a comforting, risotto-style dish by adding rice, a pasteurised egg, and condiments. This interactive finale is both satisfying and resourceful, allowing the broth's flavours to culminate in a warm, hearty finish.

Overall, Shabu Days delivers a well-executed solo hotpot experience that strikes a fine balance between quality, value and convenience. With its curated sets, quality ingredients and comforting flavours, it is a concept that invites repeat visits, whether for a quick solo meal or a casual, satisfying indulgence.

Note: This is an invited tasting.


Shabu Days
Kopitiam Food Hall
Hillion Mall
17 Petir Road
#02-15-20
Singapore 678278
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Nearest MRT: Bukit Panjang (DT Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Bukit Panjang MRT station. Take Exit A2. Walk to the destination. Journey time is about 3 minutes. [Map]

Club Rangoon @ Duxton Road - A Rare Gem Showcasing Contemporary Burmese Cuisine in Singapore

Along the vibrant stretch of Duxton Road, Club Rangoon continues to stand its ground in Singapore's ever-evolving dining landscape. Having first visited shortly after its opening in August 2024, it is heartening to return nearly a year and a half later to see the restaurant not only surviving but refining its identity. In a city where dining concepts come and go with startling frequency, Club Rangoon remains a rare gem — spotlighting contemporary Burmese cuisine, a cuisine still relatively underrepresented in Singapore.

Laphet Hummus 4.2/5

The Laphet Hummus ($14) offers a thoughtful reinterpretation of a familiar staple. Infused with fermented tea leaves, the hummus carries a distinctive Burmese accent that is earthy, umami-rich, and gently herbaceous, setting it apart from its Mediterranean counterpart. The texture is luxuriously smooth, almost velvety, serving as a canvas for the nuanced flavours of laphet and tea leaf oil drizzled atop. This "gentle funk" adds intrigue without overwhelming the palate. Paired with warm, pillowy pita, it becomes an addictive starter that invites repeated scooping.

Short Rib Skewers 4.2/5

The Short Rib Skewers ($18 for 2pc) exemplify the restaurant's knack for balancing richness with brightness. Grilled to tender perfection, the beef boasts a melt-in-the-mouth texture, accented by a light smoky char. What elevates the dish is the Burmese-style chimichurri, sharper and more herbaceous than the traditional Argentinian version, cutting cleanly through the meat's fattiness. The accompanying pennywort salad lends a refreshing crunch and a slightly bitter note, rounding out the dish with finesse.

Samusa Thoke 4/5

A beloved Burmese street food classic, the Samusa Thoke ($12) is a medley of textures and flavours. Crispy potato samosas are broken apart and tossed into a warm, comforting yellow split pea soup, allowing them to soak up the broth while retaining bits of crunch. The addition of shredded cabbage and fresh mint introduces a crisp, cooling contrast, while a squeeze of lime ties everything together with a bright, zesty lift. The interplay between warm and fresh elements makes this dish both hearty and refreshing.

Ohn-No Khout Swel 4/5

The Ohn-No Khout Swel ($20) delivers a comforting bowl of coconut chicken noodle curry. Rich yet approachable, the mildly spiced broth is thick enough to coat each strand of egg noodles and envelop tender pieces of chicken. A halved boiled egg adds an extra layer of richness, while crunchy yellow rice crackers provide textural contrast. With lime and chilli on the side, diners can easily adjust the balance of acidity and heat, making it a highly customisable and satisfying main.

Wet Thar Dan Dauk 4.5/5

A standout on the menu, the Wet Thar Dan Dauk ($34) is a luxurious take on Burmese-style biryani. Fragrant basmati rice, infused with saffron and ghee, forms the base for a generous portion of slow-cooked pork knuckle. The meat is incredibly tender, with gelatinous richness that melts effortlessly on the palate. To offset this indulgence, a side of tangy green mango salad provides a refreshing acidity and crunch, ensuring each bite remains balanced and enjoyable.

Yone Pathay Thee Tofu Kyaw 4.5/5

The Yone Pathay Thee Tofu Kyaw ($22) showcases the depth of Burmese "dry curry" techniques. Featuring okra and tofu stir-fried with a robust masala blend, the dish delivers concentrated, caramelised flavours with every bite. The tofu absorbs the spices beautifully, while the okra adds a tender, slightly crisp texture. A touch of tamarind introduces a sharp, fruity acidity that cuts through the warmth of the spices, resulting in a dish that is both hearty and well-balanced.

Laphet-yay Ice Cream 4.5/5

Ending on a high note, the Laphet-yay Ice Cream ($14) is a creative homage to Burmese milk tea. Smooth and creamy, the ice cream captures the bold, slightly tannic notes of black tea, mellowed by the sweetness of condensed milk. The addition of a banana and jaggery crumble introduces a contrasting texture and a deep, caramel-like sweetness. The interplay between warm, earthy flavours and the cold creaminess of the ice cream makes for a refined yet comforting dessert.

Returning to Club Rangoon, the progression is evident. The refreshed menu feels more confident and cohesive, with flavours that are better defined and more attuned to the local palate without losing their Burmese essence. This second visit not only deepened my appreciation for the cuisine but also highlighted the restaurant's growth in bridging tradition and modernity. In many ways, Club Rangoon continues to play an important role in introducing and evolving Burmese cuisine within Singapore's dynamic food scene.

Note: This is an invited tasting.


Club Rangoon
76 Duxton Road
Singapore 089535
Tel: +65 8190 8827
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 1130am - 3pm, 530pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Walk to the destination. Journey time about 3 minutes [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to the destination. Journey time is about 6 minutes. [Map]