Showing posts with label Michelin Star. Show all posts
Showing posts with label Michelin Star. Show all posts

Sunday, October 8, 2023

Ginger @ PARKROYAL on Beach Road - A Collaboration with One MICHELIN Star Khao for a Taste of Thailand's Finest Treasures


For the month of October 2023, Ginger at PARKROYAL on Beach Road brings the vibrant flavours of Thailand to Singapore in a unique collaboration with One MICHELIN Star Khao from Bangkok. The 'Flavours of Siam & Home' buffet dinner, available from 6 to 29 October 2023, promises an exciting and delicious taste of Thailand curated by Ginger's Chef Vincent Aw, Khao's Found-owner Ms. Pradinan Arkarachinores, and Celebrity Chef Andy Yang.


With much anticipation fueled by the rave reviews from friends who have visited Khao in Bangkok, I couldn't contain my excitement to savour these dishes right here in Singapore. While the buffet spread also includes an array of local favourites and international offerings, my focus was undeniably on Khao.

River Prawns wand Glass Noodles in Claypot 4.8/5

I dived straight into the Goong Ob Woon Sen, a tantalising dish of River Prawns with Glass Noodles in a Claypot. The glass noodles turned out to be an unexpected delight, skillfully soaking up the opulent and hearty essence of the crustacean, creating a harmonious marriage of flavours that left a lasting impression.

Phad Thai with Prawns 4.2/5

Next on my plate was the Phad Thai Goong, Phad Thai with Prawns. While it may appear as a simple dish, achieving the right balance in Phad Thai is an art. The chewy noodles were spot on, and the harmonious blend of sweet, savoury, and tangy notes made this dish a standout.

Beef Shank with Green Curry 4.5/5

Usually accustomed to green curry with chicken, I ventured into new territory with the Gaeng Kiew Wan Nua Nong Gae, Beef Shank with Green Curry. This variation of green curry was less sweet and creamy compared to what I've had before. Still, it boasted a saucy consistency with a subtle hint of spiciness that perfectly complemented the tender beef shank.

Lamb Shank with Massaman Curry 4/5

Continuing my exploration of Khao's dishes, I had the Massaman Nua Nong Gae, Lamb Shank with Massaman Curry. Massaman curry, sweeter in nature compared to green curry, had no traces of spiciness. The lamb shank was tender and devoid of any gamey flavours.

Wok-fried Minced Chicken with Holy Basils 4.2/5

One of my favourites, Phad Gaprao Cai, Wok-fried Minced Chicken with Holy Basils, delivered an unforgettable punch. The dish was fiery, with a level of spiciness that may be too intense for some. However, the boldness of the flavours here remained authentic.

Crispy Fluffy Catfish with Spicy Mango Salad 4.2/5

The Yum Pladouk Foo, Crispy Fluffy Catfish with Spicy Mango Salad, was a delightful contrast of crispy bites paired with a tantalizingly spicy mango salad.

Crabmeat Omelet, served with Sriracha Sauce 4.2/5

The Khai Jiew Poo, a Crabmeat Omelet served with Sriracha Sauce, arrived with eager anticipation. While it boasted an enticing aroma of eggs without being overly greasy, I couldn't help but wish for a more generous serving of crabmeat to fully savour its sweetness. As it stood, it leaned slightly more towards an egg omelet, albeit a well-prepared one, especially when paired with the zesty Sriracha sauce.

Northern Thai-style Egg Noodles Curry with Chicken 4.5/5

Delving into lesser-known territory, I tried the Khao Soi Gai, Northern Thai-style Egg Noodles Curry with Chicken. It presented egg noodles in a sweet and creamy sauce—a bowl of pure comfort with tender poached chicken.

Boiled Water Chestnuts coated in Thin Flour 5/5

To wrap up this memorable dining experience, I couldn't resist the Tub Tim Grob, Boiled Water Chestnuts coated in Thin Flour, served in refreshing coconut water. This version stood out with its unique twist, perhaps attributed to the fresh coconut water. The addition of jackfruit added an extra layer of flavour and texture, making it a must-try dessert.

'Flavours of Siam & Home' is exclusively available during buffet dinner, with prices at $78++ per adult and $39++ per child from Monday to Thursday, and $88++ per adult and $44++ per child from Friday to Sunday, public holidays, and the eve of public holidays. Additionally, UOB cardmembers can enjoy an exclusive 20% discount on their total bill when using a UOB credit or debit card.

Note: This is an invited tasting

PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 3138 1995
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Buffet Lunch – 12pm to 2.30pm
Buffet Dinner – 6pm to 10pm
À La Carte Dining - 8am to 10pm

1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards Parkroyal Hotel. Journey time about 8 minutes. [Map]

Sunday, April 23, 2023

Alma by Juan Amador @ Goodwood Park Hotel - An New Era With A New Culinary Team, New Menu And Refreshed Interior


After closing the restaurant temporarily for about a month to undergo renovation, Alma by Juan Amador reopened with a refreshed interior, a new culinary team and a new menu. Chef Juan trains the new team first-hand with the highly anticipated new menu featuring his signature dishes and innovative take on Asian ingredients.

Egg Benedict 2.0, Sa-Bo-Fun, Purple Tikka Masala

We had their 5-course Menu ($228), starting with a trio of snacks. We had the Egg Benedict 2.0, Sa-Bo-Fun and Purple Tikka Masala on the plate. My favourite of the trio is the Egg Benedict 2.0. It is not your usual egg benedict which comes in a crispy Vol-Au-Vent, topped with bafun uni and black truffle.


I realized the snacks are a representation of global flavours. For example, the Sa-Bo-Fun comprising red wine duck sausage and salted fish on top of a charred rice cracker, is a rendition of the Chinese claypot rice. Lastly, our taste buds are tickled by the Indian spices from the Purple Tikka Malsa layered in coconut yoghurt chicken tikka, compressed cucumber coconut masala cream and oyster cracker.


Beurre Blanc Ice Cream 4.5/5

After the complimentary Potato Bread with smoked butter, we had one of Chef Juan's dishes, the Beurre Blanc Ice Cream. The classic French sauce is presented in an ice cream form, paired with Fine de Claire oysters, Kaluga hybrid caviar and finished with hazelnut foam. The refreshing execution is entirely unexpected, bursting with lovely flavours.

Parfum de Siam 3.8/5

Next is another signature dish from Chef Juan, Parfum de Siam. The butter-poached Australian rock lobster, yellow zucchini noodle and tempura zucchini flower are paired with a Thai-inspired thick and creamy sauce. It showcases how the chef marries Asian spices and ingredients into Western cooking techniques.

Crackling Iberico Pork Belly 3/5

Moving on is the Crackling Iberico Pork Belly. While I understand premium pork is used and the pork belly was cooked perfectly, as good as you can find in any Hong Kong roasted meat restaurant, it didn't have that element of excitement or surprise I get from the earlier dishes, maybe because the cooking style of the roasted pork belly is too commonly available and eaten in Singapore.

A4 Satsuma Wagyu 4.2/5

I prefer the A4 Satsuma Wagyu over the pork belly for protein. The melt-in-the-mouth beef is richly flavoured, and it is the grade I enjoyed as it has a slightly more textural bite than A5.

Moutai "Flying Fairy" Ice Cream 4/5

Though distilled Chinese liquor is used in the desert, the Moutai "Flying Fairy" Ice Cream is light and refreshing, comprising of tree gum snow nest, strawberry air and a crisp hawthorn flake.

Petit Four

Lastly, the Petite Four of Pistachio Praline Bonbon, Passionfruit Pate and Financier completed our meal at Alma by Juan Amador, perfectly with a cup of coffee.

Note: This is an invited tasting.

Alma by Juan Amador
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Nearest MRT: Orchard (NS Line)

Opening Hours:
Tue-Sat: 12pm - 230pm
Mon-Sat: 6pm - 10pm
(Closed on Sun)

1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

Sunday, February 26, 2023

Nakiryu @ Plaza Singapura - One Star Michelin Ramen Restaurant From Tokyo Famous For Their Tan Tan Men Opens In Singapore


Another Michelin-starred ramen restaurant from Tokyo has landed on our shore. Nakiryu, famed for its Tan Tan Men has been awarded One Michelin Star since 2017 for seven years in a row. I have yet to try Nakiryu in Otsuka, Tokyo; hence I am excited to check out the place.

Tan Tan Men 3.8/5

We started with the famous Tan Tan Men ($15.90), known for its sesame-based broth that differs from the usual Japanese ramen. It comes with a hint of spiciness from the chilli oil. The slurping goodness is topped with minced pork. It is definitely very different from the usual ramen we have been eating in Singapore. I am not sure whether it was a bad day for the kitchen, as the broth was a bit salty for me to appreciate the delicious broth.

Shoyu Ramen 3.5/5

For a lighter option and something more familiar to Singapore is the Shoyu Ramen ($14.90). The broth is a concoction of a few blends of soya sauces. I don't usually have shoyu ramen, but I thought it should be richer in taste.

Hot & Sour Soup Ramen 3.5/5

If you are looking for something piquant, then the Hot & Sour Soup Ramen ($15.90) would be your preference. Similar to the Tan Tan Men, it comes with minced pork. However, I was expecting something more robust for the broth.

Prawn Wonton Cha Shu Shio Ramen 4/5

Surprisingly my favourite of the four different soup bases is the shio ramen. I had the Prawn Wonton Cha Shu Shio Ramen ($18.90). It felt like having a bowl of Hong Kong style wonton noodles with the clear and sweet soup, served with plump and juicy wontons.

Yodare Dori 3/5

Besides the ramen, there are a number of side dishes to accompany the ramen to make it a complete meal. A delectable choice is the Yodare Dori ($5.90), whereby tender steamed chicken is paired with a spicy sauce and sesame. It is similar to the Chinese Kou Shui Ji.

Prawn Wonton Spicy Garlic Sauce 3.5/5

The Prawn Wonton Spicy Garlic Sauce ($8.90) is another Sichuan similar dish on the menu which Singaporeans will enjoy. However, it made me puzzle why a ramen restaurant has it on the menu. I wonder if it is offered in Japan or only in Singapore to cater for the locals.

Fried Chicken 4.2/5

Deep-fried to perfection is the Fried Chicken ($7.90). The juicy and chunky chicken pieces are coated with crispy rice puffs for extra textural enjoyment.

Teba Gyoza 4/5

I always thought stuffed chicken wings were a Thai thing, but now I know even the Japanese has this dish on the menu as Teba Gyoza ($8.90). Crispy on the outside, the inside is stuffed with pork-based gyoza filling. It is achieved by replacing the dumpling skin with chicken skin.

Note: This is an invited tasting.

Plaza Singapura
68 Orchard Road
Singapore 238839
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 9pm

1) Alight at Dhoby Ghaut MRT station. Take Exit D or E. Walk to destination. Journey time about 5 minutes [Map]

Tuesday, July 12, 2022

Michelin Guide Singapore 2022 - Seven New Addition, Two Promotion And Three Lost Their Star

MSR SG_1 Star_Group Photo_3

This year Michelin Guide Singapore 2022 edition is revealed on 12 July 2022. A gala dinner is held at the iconic Marina Bay Sands to announce the winners.


There are 42 Michelin One Star winners. Out of the 42 winners, 7 of them are new entrants. They are Burnt Ends, Euphoria, Hamamoto, La Dame de Pic, Marguerite, Nae:um and Reve.


28 Wilkie
Basque Kitchen by Aitor
Buona Terra
Burnt Ends *NEW*
Chef Kang's
Euphoria *NEW*
Hamamoto *NEW*
Hill Street Tai Hwa Pork Noodle
Imperial Treasure Fine Teochew Cuisine (Orchard)
La Dame de Pic *NEW*
Lei Garden
Ma Cuisine
Marguerite *NEW*
Nae:um *NEW*
Putien (Kitchener Road)
Reve *NEW*
Shang Palace
Shinji (Bras Basah)
Summer Palace
Summer Pavilion
Sushi Ichi
Sushi Kimura


There are a total of 7 restaurants been awarded Michelin Two Star this year. Two restaurants - Cloudstreet and Tevar ae promoted from One Star to Two Star.


Cloudstreet *PROMOTE*
JAAN by Kirk Westaway
Saint Pierre
Shisen Hanten by Chef Kentaro
Thevar *PROMOTE*
Waku Ghin


Les Amis

Lastly, three restaurants lost their star - Corner House, Garibaldi, Shinji (St Regis).

Do visit Michelin Guide Singapore for more details.

Sunday, April 25, 2021

Jiang-Nan Chun @ Four Seasons Hotel Singapore - Launched Signatures by Executive Chinese Chef Albert Au


Michelin-starred Jiang-Nan Chun at Four Seasons Hotel Singapore has recently launched Signatures by Executive Chinese Chef Albert Au. Available at both lunch (Six-course $178/pax) and dinner (Seven-Course at $198/ pax), menus showcase fresh, seasonal produce in dishes executed by weaving fresh, seasonal produce and a passion for bringing a dynamic perspective to classic techniques.

Jiang-Nan Chun Trilogy 4.8/5

Dinner is a seven-course experience that begins with a Jiang-Nan Chun Trilogy. It was a plate of 3 very luxurious bites - starting from a succulent and meaty Blue Prawn Toast, followed by a brilliantly executed slice of Crispy Suckling Pig layered with red wine jelly and a generous dollop of osetra caviar, and rounding off the first course is the signature Honey Glazed Pork Collar.

Double-boiled Fish Maw Soup 4.5/5

Next up, we have the classic Double-boiled Fish Maw Soup. It is doubled boiled for 6 hours with Sea Whelk and Dried Scallops, resulting in a gelatinous texture.

Braised Star Garoupa Fillet 4.8/5

The next course was my favourite, which features a wild-caught Braised Star Garoupa Fillet with Daikon in Superior Sauce. Chef Albert specially chose the Japanese daikon for its flavours, and it went all tender and sweet in the rich superior sauce. The fish on its own was outstanding, but the addition of the perfectly stewed daikon brought the dish up a notch.

Boston Lobster 4/5

The next dish highlights a style of cooking 避风塘 that is said to originate from Hongkong Causeway Bay. Such a cooking method was traditionally used with seafood. Here we had an elevated version using Boston Lobster with fragrant Garlic and Dried Chilli. Known for its aroma and robust flavours, the garlic and dried chilli brought out the lobster's sweetness, especially when the meat remained tender and juicy.

Braised Pork Belly with Pineapple 4.2/5

The next course is another Chef's signature - Braised Pork Belly with Pineapple. When the dish was served, there was an immediate pleasing waft of citrusy orange peel coming through. To counter the meat's richness, the pork belly was braised together with pineapple and other dried fruits for their tartness and acidity.

Handmade Noodles with Baby Abalone and Vegetables 4.8/5

The last savoury dish was a highlight for me as well - an extraordinarily homely and comforting Handmade Noodles with Baby Abalone and Vegetables. Both the broth and the texture of the noodles were superb, reflecting Chef Albert's culinary expertise and knowledge.

Oolong Tea infused Jivara Chocolate Sphere with Kumquat 3.5/5

Dessert is Oolong Tea infused Jivara Chocolate Sphere with Kumquat. It was pretty interesting to see a kumquat replacing the usual orange. I feel the extra acidity from the citrusy kumquat filling worked even better with the chocolate.

You can also opt for a pairing of Taittinger Prestige Rosé and fine wines, curated to perfectly complement the full seven-course menu, available at $298 per person. For dining reservations, please speak with Jiang-Nan Chun at 6831 7220 or email

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.

Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Sunday, November 8, 2020

Buona Terra @ Scotts Road - Tranforming Italian Cuisine Into A Contemporary Work Of Art


I am actually surprised that Buona Terra located at Scotts Road has been around since 2012. It has been 8 years, and I only knew of the restaurant when it was awarded its first one Michelin star in 2019. Having passed the beautiful black and white colonial bungalow along Scotts Road on many occasions, it never occurred to be the restaurant is actually located at the cosy wing of the bungalow, hidden from the urban jungle in Orchard area.

Crispy Potato and Cod Fish Mousse 4/5

I had the Buona Terra Experience 5-course Menu ($178) for lunch. The lunch started with 3 snacks item and a basket of housemade bread which comprises of Onion Foccacia, Dried Tomato Soft Roll and Sourdough.

Butter Cone with Scallop Tartare and Caviar 4.5/5

Tomato Ball 4.2/5

The three snack items are Crispy Potato and Cod Fish Mousse, Butter Cone with Scallop Tartare and Caviar, and Tomato Ball. I was really impressed with what I see and taste so far. I was sharing with my dining companions, I didn't feel like I am dining in an Italian restaurant, it felt more like a French restaurant.

Snail Ragu with Martini Sabayon 4/5

The amuse bouche is Snail Ragu with Martini Sabayon. The creamy sabayon is actually is a mixture of cream, egg yolk and four kinds of pepper (Jamaican, Javanese, Indian and Sarawak). It is even smoked with applewood chips just before servicing.

Beef Carpaccio with Porcini Mushrooms 4.8/5

The Beef Carpaccio with Porcini Mushrooms uses Kagoshima Wagyu Sendai A5 Sirloin. A lot of prep work is behind the beautiful dish. The wagyu is coated in seasoning and chilled in the chiller for a couple of hours. The rub is then washed off, and the wagyu is then chargrilled and smoked with cherry wood before leaving it in the freezer. It is then thinly sliced for serving.

Seared Scallop, Jerusalem Artichoke, Sea Asparagus and Anchovy Sauce 4/5

Next from the sea, we have the Seared Scallop paired with Jerusalem artichoke, sea asparagus and anchovy sauce. The live Hokkaido scallop is super huge, plump and sweet.

Tagliolini with Crab and Caviar 4.5/5

A staple in Italian cuisine is their pasta. Made inhouse is the Tagliolini which has a firmer bite compare to others. The texture of the pasta really stands out for me. The texture reminds of the Chinese Ee Mian texture.

Chargrilled Dry Aged Mieral Pigeon with Figs and Pumpkin, Amaretto and Moscato 4.2/5

The Chargrilled Pigeon is from Mieral, France dry-aged for 10 days and served in two ways. I am not sure whether it is due to the dry-ageing, I find that it has a deeper flavour. In fact, you don't get that liver-like taste which most diner may dislike.

Salted Milk Ice Cream, Dulce De Leche, Italian White Truffle 5/5

Diners can choose to add on $50 for the pre-dessert with 5g of white truffles. The Salted Milk Ice Cream with dulce de leche is topped with shaved Italian white truffle. Ice cream and white truffle is an unusual pairing, but the combination tasted heavenly.

Pear and Ricotta Cheesecake 4/5

Dessert is Pear and Ricotta Cheesecake which is beautifully presented with a scoop of pear sorbet. What I enjoyed is the multi-textural and flavours in each bite.

Fruit Gelee

Baci di Dama

Wrapping up the 5-course meal is a trio of Fruit Gelee, Baci di Dama and Cannolo. The fruit gelee reminds me of my childhood day. My favourite goes to the cannolo for its delightful crunch and nuttiness.


As this is the white truffle season, diner can choose to add them to enhance any dish at $88 for 10g or $10 per gram. For wine lovers, Buona Terra boasts a collection of over 250 labels include vintages and limited bottles that are rarely available commercially, earning the restaurant recognition among the 5 top wine lists for Italian wines in Singapore.

Note: This is an invited tasting.

Buona Terra
29 Scotts Road
Singapore 2282244
Tel: +65 67330209
Nearest MRT: Orchard (NS Line), Newton (NS Line)

Opening Hours:
Mon-Fri & PH: 12pm - 3pm, 6pm - 1030pm
Sat & PH: 6pm - 1030pm
(Closed on Sun)

1) Alight at Newton MRT station. Take Exit A. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 12 mins. [Map]

2) Alight at Orchard MRT station. Take Exit B. Walk to bus stop opposite Orchard Road (Stop ID 09023). Take bus number 124, 143, 162, 167 or 972. Alight 2 stops later. Walk to destination. Journey time about 12 mins. [Map]