Il Toro Woodfire Grill @ Gemmill Lane - A Celebration of Woodfire Showcases Fire-Driven Italian-Australian Flavours

IL TORO Woodfire Grill at Gemmill Lane is a brand new concept by Chef Drew Nocente, the same chef-owner behind Cenzo and Chicco Pasta Bar. Drawing inspiration from the Italian tradition of grigliata and shaped by the Australian spirit, the restaurant places fire at the core of its menu. Expect bold flavours, whole cuts of meat, and a warm sense of hospitality, all anchored by the primal draw of woodfire cooking.

Focaccia, Beef Fat Candle 4/5

A playful start to the meal, the Focaccia ($8) comes accompanied by a candle made from beef fat. As it melts, the rendered fat becomes a savoury spread. The Focaccia itself is grilled for a crisp exterior, making this both fun in concept and enjoyable in flavour.

Foie Gras, Fig & Pistachio 4/5

The Foie Gras ($8/pc) is rich and creamy, paired thoughtfully with sweet fig and crunchy pistachio. The combination provides a balance of sweetness and nuttiness, lifting the foie gras without overwhelming it.

Coffin Bay Oysters, Yuzu Koshu & Smoked Beef Fat 4/5

The Coffin Bay Oysters ($6/pc) offer clean brininess with a bright citrus touch from yuzu koshu. The smoked beef fat adds depth, resulting in a finish that is both vibrant and savoury.

Sea Bream, Amalfi Lemon, Bone Reduction and Caviar 3.8/5

The Sea Bream ($22) is served in a ceviche style with Amalfi lemon and bone reduction, topped with caviar. While well assembled, the flavours could be bolder to better highlight the fish's natural sweetness.

Iberico Pork Belly & Sausage Skewer 3.8/5

The Iberico Pork Belly & Sausage Skewer ($8/pc) is hearty and satisfying, and many tables seemed to be ordering it. Although nicely grilled, the seasoning could be punchier to fully showcase the meat's richness.

Tiger Prawns, Garlic Chilli 4/5

The Tiger Prawns ($10/pc) are sweet and smoky from the grill. The garlic chilli brings bold flavour and enhances the prawn's natural sweetness, giving a rich, robust kick.

Octopus, Nduja, Burnt Chive Butter & Miso Corn 4.2/5

The Octopus ($36) is well handled, tender, and has a pleasant bite. The pairing of nduja and burnt chive butter adds layers of umami and spice. The side of miso corn is notably excellent, sweet, juicy, and highly addictive.

Blackmore Wagyu MS9+ Tri Tip 4.2/5

The Blackmore Wagyu MS9+ Tri Tip ($78, 200g) is exclusive to IL TORO and available daily in limited quantities. While tri tip is naturally leaner, it is cooked beautifully here, resulting in tender, flavourful meat with the signature woodfire aroma.

Baby Potatoes, Hot Honey & Ricotta 4.5/5

A standout side, the Baby Potatoes ($12) are tossed in hot honey and served on creamy ricotta. Sweet, savoury and texturally satisfying. This is the kind of side you'll want seconds of.

Mint Slice Al Fuoco 4/5

For dessert, the Mint Slice Al Fuoco ($16) features mint semifreddo, smoked chocolate ganache and meringue. The tableside brûlée of the meringue adds theatre and creates a pleasing caramelised crunch to finish.

Overall, IL TORO delivers a bold, fire-forward dining experience that showcases Chef Drew's strong understanding of balance, produce and smoky depth. The woodfire element is consistent and intentional, from starters to dessert. A welcome addition to Gemmill Lane for those who appreciate grilled meats and Italian-Australian conviviality.

Note: This is an invited tasting.


Il Toro Woodfire Grill
18 Gemmill Lane
Singapore 069255
Tel: +65 82591021
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Sun & Mon)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Torno Subito @ COMO Dempsey - Playful Italian Dining with a Riviera Twist

At Torno Subito, Italian dining takes on a playful new rhythm with refreshed menus that include a revamped à la carte selection, a renewed three-course Formula Lunch, and an updated Riviera Tour tasting experience. Helmed by Executive Chef Alessio Pirozzi and part of renowned chef Massimo Bottura’s culinary family, the Dempsey outpost continues to reinterpret classic Italian flavours through a modern, Riviera-inspired lens.

Our dinner began with complimentary freshly baked bread paired with anchovy butter. It is a comforting trio to warm the stomach before the meal proper. My favourite was the tomato sourdough, with its light tanginess that paired beautifully with the savoury butter.

Alta Marea 3.5/5

The Alta Marea ($98) was a striking platter of raw, cured and smoked seafood, akin to a “seafood charcuterie board.” Unique and rarely seen in restaurants, it offered a range of flavours and textures. The standout for me was the cuttlefish, which had a clean, sweet flavour.

Fichi 4/5

The Fichi Pizza ($38/$58) arrived topped with Fior di Latte cheese, culatello ham, marinated fig, and pecorino foam. The chewy dough base tied the savoury and sweet elements together harmoniously, making each bite a joy.

Tagliatella 4.5/5

The Tagliatella ($48) was the star of the evening. Perfectly cooked traditional egg pasta paired with a bold, richly flavoured hand-chopped Wagyu ragu, one of Massimo Bottura’s favourites. Comforting, indulgent, and deeply satisfying.

Tortellino 4/5

The Tortellino ($48) featured miniature stuffed pasta in a creamy sauce made from 36-month-aged Parmigiano Reggiano. Silky and luxurious, it was reminiscent of cereal in milk, but in the most decadent, cheesy way possible.

Prochetta 4.2/5

Perfect for sharing, the Prochetta ($98) showcased roasted milk-fed suckling pig rolled into a roulade, served with peach compote and Swiss chard. The sweet and bitter notes of the accompaniments perfectly balanced the richness of the meat.

Cocco Bello 4/5

For dessert, the Cocco Bello ($20) offered a refreshing finish with lemon and mint sorbet, foamy coconut, and kaffir lime meringue. Light, sweet, and zesty, it was the perfect dessert after all the richness in the meal.

Tiramisubito 4/5

The Tiramisubito ($22) reinvented tradition in a modern presentation while retaining the classic flavours of coffee, mascarpone, and cocoa. Familiar yet novel, each spoonful was comforting and indulgent.

The meal concluded with a thoughtful petit four, a lovely sweet touch that served as a fitting closure to an evening that showcased Torno Subito’s ability to bring playful creativity and Riviera flair to Italian dining in Singapore.

Note: This is an invited tasting.


Torno Subito
26 Dempsey Road
#01-01
Singapore 249686
Tel: +65 6486 1053
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 12pm - 3pm, 530pm - 10pm
(Closed on Mon-Tue)

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Continue taking the stairs up to the hill to block 26. Turn left and walk to destination. Journey time about 8 minutes. [Map]

1864 The Bar @ Sofitel Singapore City Centre - Sofitel x Sulwhasoo Ginseng Afternoon Tea

In an exclusive partnership with renowned Korean luxury beauty brand Sulwhasoo, Sofitel Singapore City Centre has recently launched a co-branded afternoon tea experience. Available from 1 March to 26 April, this limited-time afternoon tea set incorporates the essence of the brand's signature ingredient, ginseng, into a repertoire of sweet and savoury delights. What's more, you get to walk away with a set of Sulwhasoo Anti-aging Kit.

Chinese Herbal Tea Quail Egg

We started with Chinese Herbal Tea Quail Egg, which was simply adorable and tasty. I appreciate the addition of olive oil pearls which added a unique flavour and mouthfeel to the egg.

Chilled Ginseng Egg Royale with Shredded Crab Meat was delicious with soft egg custard paired with sweet crab meat.

Chicken Collagen Broth with Coconut Noodles and Goji Berries

Chicken Collagen Broth with Coconut Noodles and Goji Berries was my absolute favourite. Served chilled, it was like a delectable savoury-sweet ginseng shot with a texture bite lent from coconut noodles.

Ginseng Crème Brûlée Sable Cookie

Among the sweets, Ginseng Crème Brûlée Sable Cookie was infused with a pronounced taste of ginseng, which harmonised well with the creme brulee. The sugar bits are reminiscent of ginseng candy. However, the uneven caramelised sugar affected the overall texture and sweetness balance.

Yuzu Ginseng Tart with Swiss Meringue

Caramel Ginger Puff

Adorned with a flower, both Yuzu Ginseng Tart with Swiss Meringue and Caramel Ginger Puff captivated us aesthetically. The Yuzu Ginseng Tart was like an elevated version of a Lemon Tart, offering a tangy blend of yuzu and ginseng, while the latter surprised with an interesting cylindrical puff pastry filled with sweet and eggy custard.

Honey Mascarpone Lemon Cake

Among the sweet pastries, Honey Mascarpone Lemon Cake stood out with its fluffy sponge cake, honey mascarpone layer, and soft chantilly cream. Each layer harmonised with the others, and the sweetness level was just right.

Chilled Hashima Ginseng Soup with Goji Berries

Chilled Hashima Ginseng Soup with Goji Berries added a nourishing and refreshing touch to the Sulwhasoo Ginseng Afternoon Tea experience.

Each Sofitel x Sulwhasoo Afternoon Tea Set also comes with two sets of Sulwhasoo Anti-aging Kits worth $222. Each kit features sample sizes of Sulwhasoo's top products: Concentrated Ginseng Renewing Cream (5ml), First Care Activating Serum (8ml), Concentrated Ginseng Renewing Serum (5ml), and Concentrated Ginseng Renewing Eye Cream (3ml).

Sofitel x Sulwhasoo Ginseng Afternoon Tea Price: $118++ for two persons. High tea hours is 2pm to 5pm daily. Make a reservation via their official website, call 6428 5000 or email HA152@sofitel.com

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. Note: This is an invited tasting.


1864
Sofitel Singapore City Centre
Fifth Floor
9 Wallich Street
Singapore 078885
Tel: +65 6428 5000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
High Tea: 2pm - 5pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Racines @ Sofitel Singapore City Centre - New Menu with Focus On Sustainability Dining By Chef Isaac Henry

Sofitel Singapore City Centre has a new Director of Culinary and Beverage on board - Isaac Henry. His culinary experience spans continents, honing his skills in Michelin-starred restaurants in both Paris and Singapore. As a strong advocator of sustainable dining, it is no surprise that you might have spotted him on the host of a six-part docu-series on Channel News Asia titled 'Zero Waste Kitchen'. On the refreshed Racines's menu, other than its attention-grabbing fashion magazine-style design, new signatures are introduced that were conceptualised with the environment in mind.

Chicken & Duck Foie Gras Mousse 4.8/5

Chef Isaac would like to call the Chicken & Duck Foie Gras Mousse a marriage between Asian food and French dishes – reflecting the restaurant's signature cuisine. The chicken liver is locally sourced, aligning with our commitment to sustainability. A small portion of duck liver is blended with chicken liver, cream and egg to achieve a velvety texture. Adding sweet and tangy Chinese black wine vinegar elevates this mousse to another level brilliantly, much like how a fruit compote complements the richness and flavour of a liver pate with a delightful touch of sweet acidity. It formed a luxurious spread for the sourdough bread served on the side.

Charred Asparagus with Housemade Hollandaise 5/5

I thoroughly enjoyed the Charred Asparagus, which differentiates itself with a tantalising combination of flavours and textures brought to life by creamy housemade Hollandaise, umami Shio Kombu, and sugar-roasted Almonds ($26). The asparagus, charred on an open-fire grill, was laced with a delightful smoky nuance, adding a flavour depth to the dish. The creamy and substantial sauce lent a satisfying mouthfeel to the asparagus, with its sweetness aptly balanced by the savoury shio kombu. The almond candies provided a morish textural crunch, completing this enticing plate of asparagus.

Otak Otak 4/5

Otak Otak ($18) features a spiced Spanish Mackerel Fish cake roasted in a Banana Leaf parcel served with housemade cincalok sauce. Chef Isaac used one of his oldest recipes when craving for otak-otak abroad, and none was readily available. Using a traditional way of making otak otak, made by blending slow-cooked rempah paste for two hours, he also added fresh water chestnuts for texture. I like the lightness of this Otak Otak versus some, which are more assertive in terms of the spice content. The cincalok sauce enlivened its taste even further.

Ngoh Hiang 4/5

Ngoh Hiang features Crispy Five-Spiced Seafood Wrapped in Beancurd Skin Served with Housemade Chilli Sauce ($18). Crusted within was a juicy seafood filling made with sotong paste, prawn meat, and crabmeat. Instead of the sweet sauce, we have a punchy house-fermented chilli sauce resulting from blended spices that is left to sit for a day to ferment.

Prawn Biryani 4.5/5

Chef Isaac's Smoked Argentinian Red Prawn Biryani Served with Salted Yoghurt ($36) is a "nontraditional version", which is a cure for hangover to me. The prawns were pre-seared, effectively sealing an incredible amount of juices within the heads. You will get everything in one spoonful by layering the rice with Spiced Ghee and Cashews and masala made with prawns. Although the rice was saucier than I would have liked it to be, the presence of the well-caramelised onions and the salted yoghurt served on the side provided a great balance to the masala.

Crispy Scale Red Snapper 4.8/5

The Crispy Scale Red Snapper ($42) comprises pumpkin puree, wilted baby spinach, squid ink, and beurre blanc. Snapper is also locally sourced from a farmer who slaughters and fillets it Ikejime-style, which kills it instantly, resulting in less blood and tender flesh. It gives it a much whiter, tastier flesh. Indeed, what we had was beautiful, moist and tender with a supreme taste. What I also appreciate is how the scales were left intact and crisped with hot oil as a means to minimise wastage. As the presentation of such dishes has a typical neutral flavour profile, the accompanying wilted spinach is cooked with squid ink to add that extra savoury element to enhance the flavour profile of the fish.

Sliced Beef Hor Fun 4.2/5

Sliced Beef Hor Fun features a wok-tossed thinly sliced Argentinian Grain-fed Beef with Flat Rice Noodles and Garlic Crisp ($38). While it is tough to attain a deep wok hei flavour into the rice noodle, this is nonetheless a very decadent version with soft and tender Beef Argentinian striploin. I also enjoyed how sweet the spring onions were, which balanced the flavour of this highly flavour dish. Attention is paid to the Garlic crisps. They are coated with flour and then fried to get a long-lasting crisp. However, I preferred a broader type of flat rice noodles for a better texture.

Sautéed Clams Manila Clams 4.8/5

Sautéed Clams Manila Clams ($60) stood out with a heedy broth. Chef Isaac uses locally sourced Manila clams, which do not have many sand sediments and are sweet in flavour. Tossed in Aged Guanciale, Housemade Nduja Butter and Parsley Pistou, the broth had so much body and packed a punch of flavour. The Nduja is sourced from a Basque country (France), producing milder' nduja. Hence, the sweetness of the clams was still very much present. Parsley Pistou was sharp, accenting the broth with herbaceous nuances.

Almond & Logan 4/5

For dessert, Chef Isaac's rendition of the Almond & Logan surprised me with an aesthetically pleasing plating and an exceptionally creamy Almond jelly. The white fungus could have been more cooked through for a softer texture.

Skillet Baked Dark chocolate Cookie 4.5/5

Skillet Baked Dark chocolate Cookie Salted Hokkaido Milk Ice Cream ($23) is a comfort food that will lift your spirits. The Skillet baking creates crisp edges with a moist and gooey centre.

Textures of Meringue 3/5

Pavlova features Textures of Meringue with Passion Fruit Sorbet, Micro Basil and Strawberries ($22). I find most meringue desserts to be on the sweeter side; hence, this is my least favourite of the lot.

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. Note: This is an invited tasting.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Les Bouchons @ Rochester Park - New Hot Destination For Classic Steak Frites, French Classics & Wines In The West

Les Bouchons, well known for its classic and value-for-money steak frites and French cuisine, has opened its latest outlet in the west. The restaurant is located in a two-storey heritage black and white bungalow built in the 1940s, surrounded by the serene and lush greenery of Rochester Park.

French Heirloom Beetroot Salad 4.8/5

With the opening of its latest outlet at Rochester, it has introduced several exclusive new dishes, such as the French Heirloom Beetroot Salad ($17). These beetroots are deliciously fruity, not those earthy tasting beetroots that I have eaten. On top of that, it has a delectable crunchy texture that is very enjoyable.

Terrine de Foie Gras "Maison" 4/5

The Terrine de Foie Gras "Maison" ($26) is another exclusive dish at the new outlet. It is served with onion chutney and toast. I am not sure about the others on the table, but I find having the terrine with toast weird. I prefer pairing it with the complimentary bread.

French Ceps Soup with Truffle Oil 3.8/5

It was a rainy day when I visited Les Bouchons. Hence the French Ceps Soup with Truffle Oil ($16) is a timely entree warming the body in the cold weather. Each spoonful came with an intense mushroomy flavour, but I thought it was rather heavy on the salt. In addition, I didn't find the use of truffle oil is necessary.

Grilled Sirloin Wagyu 4.8/5

The highlight at Les Bouchons has to be their mains. Making a grand entrance with its beautiful marbling is the Grilled Sirloin Wagyu ($78) cooked perfectly to medium-rare. Just a touch of salt at the side to appreciate the flavoursome piece of meat. There is no need for any sauce to enjoy the quality Japanese Hokkaido Black Wagyu MB +6/7.

Extra Tender Angus Beef Filet 4.8/5

Next, we have the Extra Tender Angus Beef Filet ($50). It is leaner compared to the wagyu, bursting with beefy jus of its own. It is not interior to the wagyu but up to the individual's preference for their steak. Fans like me that prefer more bite in their steak would choose the Angus beef filet over the grilled sirloin wagyu.

Poulet aux 40 Gousses d'Ail 4.5/5

Besides the beef, Les Bouchons does a very good Poulet aux 40 Gousses d'Ail ($32). I was secretly happy to be served the traditional 40 garlic roasted chicken. A dish I have not eaten for a long time. I reminded the last time I had it was many years ago at a friend's gathering. The chicken flavoured by the lovely aroma of garlic and rosemary was tender and juicy. I would highly recommend wiping up the delicious sauce with the bread too.

Truffle Brie "Maison" 50g 4/5

Round up with some cheese and crackers to complete the meal and enjoy the selection of wines available at the restaurant. It has a list of approximately 100 labels, including old and new world, rare and vintage selections, with 80% from France, ensuring that there is something to imbibe at any time of the day.

Double Chocolate Lava Cake with Vanilla Ice Cream 4/5

You will not get wrong with the Double Chocolate Lava Cake with Vanilla Ice Cream ($15) for desserts. Crusty on the exterior and molten inside, the chocolatey goodness is complemented by the creaminess of the vanilla ice cream, cutting through the richness.

Ile Flottante 4.2/5

Also known as the floating island is the Ile Flottante ($13). Floating in the tall glass is a meringue in creme anglaise. It was my first time having such an interesting dessert, and I enjoyed it. It felt like having ice cream in a creamy sauce.

Creme Brulee 4.2/5

Last but not least, we have the Creme Brulee ($13) that comes with a layer of crackling caramelised sugar atop a rich custard base infused with a hint of orange zest.

Note: This is an invited tasting.


Les Bouchons Rochester
10 Rochester Park
Rochester Commons
Singapore 139221
Tel: +65 69048972
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Nearest MRT: Buona Vista (CC Line, EW Line)

Opening Hours:
Tue-Thu: 12pm - 2pm, 6pm - 10pm
Fri: 12pm - 2pm, 6pm - 1030pm
Sat: 12pm - 3pm, 6pm - 1030pm
Sun: 12pm - 3pm, 5pm - 9pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit C. Take the sheltered walkway and walk towards Star Vista. Turn left onto Rochester Drive. Walk to junction of Rochester Drive and Vista Exchange Green. Turn right onto Vista Exchange Green. Walk to junction of Vista Exchange Green and Rochester Park. Cross the road and walk to destination. Journey time about 6 minutes. [Map]