KIAP KIAP Chicken Club & Bar @ Liang Seah Street - A Playful Take on Fried Chicken and Comfort Food

KIAP KIAP Chicken Club & Bar is a hidden find tucked among the slew of Chinese eateries lining busy Liang Seah Street. The convivial chicken-focused spot is co-founded by three Singaporeans — seasoned F&B professional Lucas Chua, his wife Aderline Che, a former streamer with a knack for building communities, and veteran F&B owner James Wang.

The concept brings together nostalgic childhood favourites, playful takes on familiar comfort food, and of course, their signature secret-recipe fried chicken. The menu is casual and fun, with plenty of options designed for sharing over drinks and a good time.

Fried Chicken with Aji Verde Sauce 4.5/5

The signature fried chicken is definitely one of KIAP KIAP's highlights. We had the Fried Chicken with Aji Verde Sauce ($16), featuring sizeable pieces of deep-fried chicken that are noticeably bigger than what you typically get at fast-food chains. The chicken is fried until golden and crispy on the outside while remaining tender and juicy inside. What makes this version particularly enjoyable is the vibrant Aji Verde Sauce, a creamy Peruvian green sauce with a refreshing, herbaceous character that cuts through the richness of the fried chicken. The combination works surprisingly well, giving the crispy chicken a tangy, creamy and slightly punchy lift.

For those who prefer something more straightforward, the Kiap Kiap Original Fried Chicken ($12) is also available, while the Mentaiko Fried Chicken with Ikura ($18) offers a richer, Japanese-inspired option.

Duck Fat Mala Fried Chicken 3.5/5

Inspired by the many Chinese eateries around Liang Seah Street, KIAP KIAP gives fried chicken a local twist with its Duck Fat Mala Fried Chicken ($14). The chicken is tender and juicy, tossed generously in aromatic mala spice and rich duck fat. It's fragrant and savoury, but the heat is no joke. Even as someone who generally handles spicy food quite well, I found the mala considerably too fiery. The spice intensity made it difficult for me to fully appreciate the juicy fried chicken underneath. I would have preferred a bit more balance, letting the flavour of the chicken and duck fat come through.

King's Truffle Poutine 4.2/5

One side you shouldn't skip is the King’s Truffle Poutine ($20). This playful take on the Canadian comfort food combines crispy French fries and cheese curds with hot brown gravy, but KIAP KIAP takes it several steps further with shaved truffle, beef gravy, Parmesan and a runny egg. The result is rich, indulgent and seriously addictive. The combination of salty fries, creamy cheese, savoury beef gravy and earthy truffle makes this a particularly satisfying sharing dish. Once you break the egg and mix it through, everything comes together into a luscious, messy plate of comfort food. Definitely one to order for the table.

Hot Mozzarella 4/5

The Hot Mozzarella ($12) is another delightful bite. The mozzarella is coated and fried until golden on the outside, giving way to a warm, stretchy and gooey centre when pulled apart. Served with raspberry sauce on the side, the sweet-tart fruitiness contrasts nicely with the rich, savoury fried cheese. It is a simple combination, but the sweet-and-savoury pairing works nicely.

Jenny's Udon 3.8/5

Beyond fried chicken, the menu also reflects the owners’ personal memories and nostalgic favourites. Jenny’s Udon ($12 for chicken, $16 for seafood) is named after James’ mother and is based on a comforting udon dish she used to cook for him. The homestyle stir-fried udon is reminiscent of a hearty plate of Hokkien Mee, with thick and chewy Japanese wheat noodles tossed with the accompanying ingredients. It is comforting and easy to eat, with a familiar quality that makes it feel like a simple home-cooked meal.

However, do not expect a robustly flavoured udon cooked in a rich, prawny stock. This is more like a good plate of stir-fried noodles — straightforward, comforting, and satisfying without being particularly complex.

Signature Milkshake Olive Oil & Sea Salt 4.8/5

One of my favourites from the visit was the Signature Milkshake Olive Oil & Sea Salt ($8). This is a thick and creamy milkshake with a rather unexpected finishing touch — a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. The olive oil adds a subtle fruity richness, while the sea salt balances the sweetness, creating a surprisingly sophisticated take on the classic milkshake. It is rich without being overly sweet, creamy without feeling too heavy, and just plain delicious. I have not had a really good milkshake in a long while, and this was a pleasant surprise.

Banana Pudding 3.8/5

Dessert comes in the form of a caramelised Banana Pudding ($6), which is served tableside. It has an almost Italian-restaurant-style presentation, reminiscent of a tray of tiramisu brought to the table, except here, it is banana pudding. The pudding itself is smooth and velvety, with caramelised banana adding a deeper sweetness and warmth. It is generously finished with crunchy cookie crumble, specifically crushed Biscoff biscuits, which provide a welcome contrast to the soft pudding. It is a comforting and indulgent way to round off the meal.

KIAP KIAP Chicken Club & Bar is an interesting addition to Liang Seah Street, offering something a little different from the cluster of Chinese restaurants that dominate the area. The menu is built around the owners’ personal favourites and childhood memories, with fried chicken as the central focus.

Note: This is an invited tasting.


Kiap Kiap Chicken Club & Bar
1 Liang Seah Street
#02-15
Singapore 189022
Tel: +65 9751 2319
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Sun-Thu: 530pm - 1am
Fri-Sat: 530pm - 2am

Direction:
1) Alight at Bugis MRT Station. Take Exit D. Walk to Tan Quee Lan Street. Take the side lane and walk to the back of Tan Quee Lan Street to Liang Seah Street. At Liang Seah Street, walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bugis MRT Station. Take Exit C. Walk to North Bridge Road. Cross the road and walk to Liang Seah Street. Walk down Liang Seah Street. Walk to the destination. Journey time is about 5 minutes. [Map]

Osteria Mozza @ ION Orchard - Nancy Silverton’s Cal-Italian Cooking Finds a New Home With New Pizza alla Pala

Nearly fifteen years after first opening its doors in Singapore, Osteria Mozza is starting a new chapter with its move from Hilton Singapore Orchard to a swanky new flagship space at ION Orchard. As the only Asian outpost of celebrated American chef Nancy Silverton’s one-Michelin-starred Los Angeles institution, Osteria Mozza has long been known for its ingredient-driven “Cal-Italian” cuisine — Italian culinary traditions interpreted through the sunny, produce-forward spirit of Southern California. The new space brings a refreshed menu, including the Singapore debut of Pizza alla Pala, a Roman-style pizza designed for sharing.

“Pala” means paddle in Italian, and these pizzas arrive in their signature long, paddle-shaped form. Baked in an electric oven instead of the wood-fired oven used at the previous Hilton location, the Pizza alla Pala has a brilliantly light, airy interior and a crisp, well-baked crust that makes it surprisingly easy to keep reaching for another slice.

Fungi Misti 4.5/5

We started with the Funghi Misti ($29), topped with Taleggio, Fontina, Thyme and Parmigiano Reggiano. This was one of my favourites, especially if you enjoy earthy and cheesy flavours. The generous mix of roasted mushrooms brings plenty of savoury, umami depth. At the same time, the combination of Taleggio, Fontina, and Parmigiano creates a wonderfully rich, creamy layer over the light pizza base. Fresh thyme adds a touch of woody fragrance, cutting through the richness and keeping the flavours from becoming too heavy.

Spicy Tomato 4.2/5

The Spicy Tomato ($24) takes a much more minimalist approach. There is no cheese here — just tomato passata, chilli flakes and Sicilian oregano. The simplicity works in its favour, letting the sweet, tangy tomato and crisp, airy crust take centre stage. The chilli brings a pleasant kick while the oregano gives it that familiar Mediterranean character. At $24, this is also one of the more approachable options if you simply want to appreciate the Pizza alla Pala itself.

Margherita 4/5

The Margherita ($28) keeps things classic with tomato, fior di latte and basil. The bright tomato sauce pairs well with the milky creaminess of the cheese, while fresh basil adds a familiar aromatic lift. Nothing too complicated, but sometimes a good Margherita is all you need.

BLT 4/5

For something more indulgent, the BLT ($32) puts a playful Cal-Italian spin on the classic American sandwich. Instead of bread, you get the same familiar combination reworked on pizza, smoky bacon and pancetta, sweet tomato confit, and peppery rucola, all sitting over an onion cream base and finished with garlic aioli. The salty, crispy meats are balanced by the freshness of the rocket and concentrated sweetness of the tomato, making this a rather fun combination.

Aglio e Olio 4.2/5

The Aglio e Olio ($23) is another white pizza, built on extra virgin olive oil and garlic with mozzarella and Fontina, then finished with chilli flakes and parsley. It has that familiar aglio e olio profile — garlicky, lightly spicy and savoury — but in pizza form. You can also add shrimp for an additional $15.

Fennel Sausage 4.5/5

Our table’s favourite was the Fennel Sausage ($32). Made with panna, mozzarella, red onion and scallion, it comes with a creamy white base instead of tomato sauce. The fennel-spiced pork sausage adds a savoury, slightly sweet spice that works particularly well with the richness of the cream and mozzarella. The thinly sliced red onion and scallion provide just enough freshness to keep the pizza balanced. Definitely one I’d order again.

Mozzarella di Bufala & Condimenti 4/5

Beyond the pizzas, the Mozzarella di Bufala & Condimenti ($38) is a staple from Osteria Mozza’s famous Mozzarella Bar. A generous ball of fresh buffalo mozzarella arrives with basil pesto, salsa romesco, black olive tapenade and caperberry relish, alongside warm grilled sourdough. The mozzarella is wonderfully soft and milky with a subtle sweetness, and the four condiments allow you to change up each bite. The pesto brings freshness, romesco adds smoky nuttiness, while the black olive tapenade is deeply savoury and briny. The caperberry relish provides a sharper hit of acidity, cutting through the richness of the cheese. With the warm sourdough on the side, this is an easy starter to share.

Chicken Parmigiana Piadina 4.5/5

For lunch, the Chicken Parmigiana Piadina ($29) puts an Italian-American spin on the classic chicken parm. The warm piadina is lightly charred, stuffed with a crispy chicken cutlet, melted mozzarella, and Parmigiano, then finished with a creamy, tomato-rich alla vodka sauce. It is hearty, cheesy and comforting, with the crisp chicken providing a nice textural contrast to the soft flatbread and melted cheese. It comes with a choice of shoestring fries or insalata verde.

Grilled Harissa Shrimp 4.2/5

The Grilled Harissa Shrimp ($30) brings a more Mediterranean-influenced touch to the table. Plump tiger prawns are grilled shell-on, giving them a lovely smoky char while locking in their natural sweetness. They are coated in fragrant harissa oil and served with garlic confit, roasted tomatoes and a thick slice of toasted crostone. The best part is probably what happens underneath the prawns. As the juices, harissa oil, garlic confit, and sweet roasted tomatoes mingle, the toasted bread soaks it all up. It is messy in the best possible way and makes the crostone impossible to leave behind.

Mafaldine 4.2/5

For pasta, the Mafaldine with Ragù Bolognese ($26) is pure comfort food. The mafaldine has beautifully ruffled edges that hold onto the slow-cooked ragù. The meat sauce is rich and hearty without being overly heavy, balancing savoury meatiness with tomato acidity. Finished with a generous shower of aged Parmigiano Reggiano, this is the sort of pasta that feels familiar and satisfying from the first bite.

Squid Ink Casarecce 4/5

The Squid Ink Casarecce ($28) takes things in a completely different direction. The pasta is tossed in a glossy red wine butter sauce enriched with squid ink and finely chopped cuttlefish. Garlic provides the savoury backbone, while jalapeño and a squeeze of lemon bring a welcome brightness. Despite the richness of the butter and squid ink, the citrus and gentle heat keep the dish lively rather than overly heavy.

Sweet Potato 4.2/5

There are also plenty of vegetable sides worth ordering to balance the richer dishes. The Sweet Potato ($18) is particularly interesting. The Japanese sweet potato is roasted until tender and naturally caramelised, then paired with scallion sour cream and crisp fried prosciutto. The sweet, buttery potato, tangy cream and salty crunch of the prosciutto make for a surprisingly addictive combination.

Roasted Heirloom Carrots 4/5

The Roasted Heirloom Carrots ($12) come with chickpeas, red onion, cumin and a bright dressing. The carrots are roasted until tender and naturally sweet, while the chickpeas add a pleasant bite and nuttiness. The dressing’s acidity lifts the dish and makes it a useful counterpoint to richer mains.

Grilled Broccolini 3.5/5

The Grilled Broccolini ($18) is simply grilled over high heat until lightly charred while retaining a good crunch, then tossed in a sharp Dijon vinaigrette. The smoky char works nicely with the tangy mustard dressing, making this another refreshing side alongside the pastas and meats.

Pork Chop Milanese 4.2/5

For something more substantial, the Pork Chop Milanese ($45) is a classic choice. The pork chop is pounded thin, breaded and fried until golden and crisp, while the meat inside remains tender. It comes simply topped with wild rocket and cherry tomatoes, whose peppery, acidic notes cut through the richness of the fried crust.

B.T.S 4.5/5

And of course, dessert has to end with the cult favourite Black Truffle Sundae, or B.T.S. ($16). This is definitely not your usual sundae. Smooth Madagascan vanilla soft serve is topped with warm brown butter infused with black truffle, then finished with crispy buttered breadcrumbs and a touch of sea salt. The combination sounds unusual on paper, but the sweet, salty, buttery and earthy flavours come together surprisingly well. The warm brown butter melts into the cold soft serve, while the toasted crumbs provide a satisfying crunch. The truffle is present without completely overpowering the dessert.

With its move to ION Orchard, Osteria Mozza gets a fresh new home while building on what has made the restaurant a familiar name in Singapore’s dining scene for almost fifteen years. The introduction of Pizza alla Pala is a welcome addition, with its light, airy crust making it an easy format to share across the table. From pizzas and handmade pastas to its iconic mozzarella bar and playful desserts, the new Osteria Mozza continues to capture Nancy Silverton’s Cal-Italian approach — generous, ingredient-driven food best enjoyed together.

Note: This is an invited tasting.


Osteria Mozza
ION Orchard
2 Orchard Turn
#03-14B/15B
Singapore 238801
Tel: +65 80496381
Facebook
Instagram
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Orchard MRT Station. Take Exit 4. Walk to the destination. Journey time is about 3 minutes. [Map]

Bancheria @ Concourse Skyline (Beach Road) - Where Banchan Meets Tapas, First Korean X Spanish Concept in Singapore

Singapore has seen its fair share of fusion concepts, but Bancheria sets itself apart as the first Korean x Spanish dining experience. Cosy yet vibrant, the restaurant is a playful stage where tapas and banchan meet, creating bold, unexpected flavour pairings. Bancheria feels both familiar and adventurous, precisely the kind of place where you'll want to bring friends to eat, drink and explore.

Signature Bancheria Banchan Platter 4/5

Our meal began with the show-stopping Signature Bancheria Banchan Platter ($12 per guest), a colourful spread of nine in-house banchan. Seasonal and ever-changing, the platter promises a different mix with every visit. Highlights from our visit included the crunchy pickled mustard greens, Spanish tortilla, Jeju mandarin kimchi and spicy jamón cucumber. The platter is priced per head, must be ordered by the whole table and comes with up to three refills. This makes the perfect bite over drinks.

Bancheria Mozzarella Balls with Kimchi Tomato Jam 4/5

Bancheria Paaprika Fried Chicken Wings 4/5

If there's one thing Bancheria does well, it's fried food. We sampled two signature tapas: Mozzarella Balls with Kimchi Tomato Jam ($7 for 3 pcs) and Paprika Fried Chicken Wings ($12 for 2 pcs). The mozzarella balls are exactly what you'd expect - hot, stretchy cheese encased in a crisp shell, but the kimchi tomato jam takes them up a notch, cutting through the richness with a tangy-sweet bite. The chicken wings were a revelation with crispy skin and juicy meat. Totally unexpected for wings to taste this good.

Bancheria Jamon Fries with Broken Egg 3.8/5

The Bancheria Jamon Fries with Broken Egg ($18) is indulgence done right, starting with the fries themselves, which are crispy, golden and easily some of the best fries I've had in a while. The creamy broken egg ties everything together, coating each fry in a rich, velvety layer. A generous snowfall of shredded cheese adds nutty depth while the jamón brings a punch of savoury-salty flavour that keeps things exciting. This is a great alternative to the usual truffle fries.

Iberico Bulgogi & Pipparas Montadito 4/5

Soy Crab Salad Montadito 3/5

Next came the Montaditos, open-faced bites served on crusty bread. The Iberico Bulgogi & Piparras ($8) was an instant favourite with tender, savoury bulgogi elevated by the kick of fresh piparras peppers. The Soy Crab Salad ($8) had generous chunks of crab, which I appreciated, though my dining partner found it a touch fishy. A squeeze of lime would have brightened the flavours and brought balance.

Chorizo Tteokbokki 5/5

For something heartier, the Chorizo Tteokbokki ($22) is a must-order. Chewy tteokbokki (Korean rice cakes) are coated in an addictive gochujang cream, layered with broken manchego and finished with aged sherry vinegar. The dish also hides pieces of Korean fish cake for extra texture and nostalgia. It's rich, bold and utterly satisfying that we cleaned the plate in minutes. It's no surprise this is Bancheria's bestseller; it's the dish we're already craving to return for.

Hotteok with Homemade Honey Selections 3.8/5

Churros with Plum & Cinnamon 3.8/5

Desserts at Bancheria are as playful as the savouries. The Hotteok ($5 per pc) arrives with a tasting flight of housemade honeys, each infused with unique flavours like orange peel, barley, corn, peppermint and even garlic. We loved the crispy pancake skin with its gooey brown sugar centre, especially paired with the orange peel honey.

The Churros ($4 per pc) are dusted with plum and cinnamon, an inventive twist that’s intriguing, though we still prefer the classic cinnamon-sugar (which is also available). A new Gochujang Chocolate Dip is in the works, which we’ll definitely be back to try. For cheesecake lovers, keep an eye out as Basque Burnt Cheesecake by Michelin-starred chef Albert Adrià will soon debut on the menu as well!

Solmija

House Sangria (Red)

Be sure to check out Bancheria's cocktails, priced at a very approachable $12. We tried the Solmija (gin, lemon, mint, omija, egg white), which is refreshing with a touch of herbaceous complexity and the House Sangria (Red), a fruit-infused wine topped with a foamy crown of red wine. Both were easy-drinking and perfect complements to the bold flavours of the food.

Bancheria is more than a fusion restaurant — it's a creative playground that makes you excited to see what's next. With a cosy, friendly vibe, pet-friendly outdoor seating and a menu that evolves with seasonal banchan and new creations, it's the kind of spot that rewards repeat visits. Just make sure to book ahead as tables are limited, especially on weekends.

PS: By popular demand, the full menu will be available all day on weekends starting 6 September 2025. Weekday lunch features lunch sets alongside selected tapas.

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


Bancheria
Concourse Skyline
302 Beach Road
#01-06
Singapore 199600
Tel: +65 8788 3337
Facebook
Instagram
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Mon, Wed-Sun: 1130am - 9pm
(Closed on Tue)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to destination. Journey time about 5 minutes. [Map]

Joie @ Orchard Central - Restaurant with Modern Meatless Cuisine in Orchard Central’s Rooftop Garden

Tucked on the 12th floor of Orchard Central is Joie, a restaurant that prides itself on bringing diners a modern meatless menu with Japanese-European elements. It shares the top floor with one other restaurant and the mall's rooftop garden, with views overlooking the bustling Orchard Road.

Joie offers a 4 or 5-Course set for lunch and a 6-Course for dinner. The prices are as follows:

4-Course Lunch
$38++ on Mondays to Fridays, except Eve of Public Holidays and Public Holidays

5 Course Lunch
$50++ Daily

6-Course Dinner
$78++ on Mondays to Thursdays
$88++ on Friday to Sunday, Eve of Public Holidays and Public Holidays

For this visit, we had two sets of the 6-Course Dinner and hence could sample more dishes as indicated individually below. Beverages are not included, but Joie offers quite a comprehensive list of alcoholic drinks and a more straightforward non-alcoholic list containing mocktails, coffee, tea and soft drinks.

Complimentary Snack - Spaghetti Sticks

We were first served with a complimentary crunchy snack of Spaghetti Sticks in two flavours, spiced and non-spiced.

Palate Cleanser - Passionfruit Sorbet

After that, we were treated to Passionfruit Sorbet, which was intended to cleanse our palates before beginning the course properly. However, it could have been less icy and a lot less sweet to provide a lighter and more refreshing start.

Starter - Chef’s Selection of Assorted Platter 3/5

However, we were uncertain if it was intentional, but the capsicum kebab was made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

However, we were uncertain if it was intentional, but the capsicum kebab seemed to be just made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

Side Dish - Bailing Mushroom on Paper Hot Pot 2.8/5

Our first side dish was the Bailing Mushroom on Paper Hot Pot. We appreciated the chunky yet soft-texted mushrooms here, but the accompanying soup was overly sweet, making it challenging to savour fully. A more balanced base would have enhanced the overall enjoyment.

Side Dish - Gratinated Champignon with Mozzarella 2.8/5

For our second side dish, we had the Gratinated Champignon with Mozzarella. I looked forward to it when I saw the copious amount of cheese and golden-brown crust, but I was disappointed with the meagre portion of button mushrooms. The bread meant to pair with the Belgian endives was, unfortunately, a bit stale.

Cold Dish - Tuna Cold Steak 1/5

We ordered the Tuna Cold Steak as our first cold dish, which had marinated watermelon with dill mustard dressing and a topping of pine nuts. The texture of the 'steak' was soft, but flavour-wise, it was cloyingly sweet.

Cold Dish - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass 2/5

We've had vegetarian sashimi a couple of times before this and were excited to try Joie's carefully plated rendition - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass.

Instead of the usual konjac for the sashimi, they've ventured to use other elements, such as coconut, huai shan and aloe vera. The platter featured 'salmon, octopus, jellyfish and abalone', arranged from left to right. It was served with soy sauce and an oyster-leaf shooter glass. Unfortunately, like the previous dishes, most of these items leaned towards the sweeter side. We would have preferred a better balance with more savoury elements.

Soup - Japanese Kunbu Broth with Hand Carved Tofu 1/5

Our first choice of soup was the Japanese Kunbu Broth with Hand Carved Tofu. We understand from the menu that it was meant to be a double-boiled Japanese seaweed consomme, but what we had was regrettably bland.

Soup - Infusion of Cepes & Truffle 3/5

The Infusion of Cepes & Truffle was a better bowl. The mushroom soup here had delightful bits of mushroom and carried a mild truffle fragrance.

Main - Truffle Risotto 2.8/5

There are 5 mains to choose from for the dinner course. The Truffle Risotto with a croquette on top, mascarpone cream, greens, and black truffle didn't quite meet our expectations. The risotto had a thick porridge-like texture, lacking the desirable al dente bite. Additionally, we would have appreciated the croquette more if it had been served hotter and crunchier to provide better textural contrast.

Main - Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone 3/5

Our second main, the Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone, fared better. Beyond the visual presentation, the "Pu Ye" hot stone was intended to keep the dish hot. The mushroom steak here highlights a well-grilled monkey head mushroom with a mild smokiness. While the deep-fried spaghetti was too oily, I would have liked more of the truffle mashed potato as it was smooth and carried a good amount of flavour.

Dessert - Yoghurt Pudding 2.5/5

The Yogurt Pudding dessert had a watery texture, lacked the expected tangy yoghurt notes and leaned towards the sweeter side.

Dessert - Homemade Cheesecake with Oreo 2.8/5

Our last dessert was their Homemade Cheesecake with Oreo. It was average, with a decent amount of cheese flavour.

Unfortunately, our visit to Joie fell short of expectations. While we valued the warm service, the food quality needed to align with what we anticipated from a casual fine dining establishment. Many dishes lacked flavour or erred on the side of excessive sweetness. We hope this was an isolated occurrence and hope to experience better in the future.

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.


Joie
Orchard Central
#12-01
181 Orchard Road
Singapore 238896
Tel: +65 9663 0901
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit C or D. Walk to Orchard Central. Walk to destination. Journey time about 5 minutes. [Map]