Din Tai Fung (鼎泰豐) @ Paragon - Ring in the Christmas Holidays with Din Tai Fung’s Steamed Lola Lava Chocolate Bun

Din Tai Fung’s festive favourite, the Steamed Lola Lava Chocolate Bun, makes its long-awaited return this holiday season.

Available at all outlets islandwide from 1 November to 31 December 2025, this sweet treat is back to spread some chocolatey cheer.

Steamed Lola Lava Chocolate Bun 4/5

The Steamed Lola Lava Chocolate Bun ($4/piece, $11.40/3 pieces) features a soft, pillowy bun encasing a molten chocolate centre that oozes with every bite. It’s rich yet balanced in sweetness, without being cloying.

Oriental Salad in Special Vinegar Dressing 4/5

Beyond the festive offering, we also had a few of Din Tai Fung’s classic dishes. The Oriental Salad in Special Vinegar Dressing is always our go-to starter, being refreshing, tangy and savoury all at once. It’s a good sharing starter.

Steamed Pork Xiao Long Bao 4/5

No visit to Din Tai Fung is complete without the crowd favourite Steamed Pork Xiao Long Bao. Each delicate ‘bao’ features thin skin that holds tender, juicy pork and a burst of well-seasoned broth.

Steamed Chilli Crab & Pork Buns 3.8/5

The Steamed Chilli Crab & Pork Buns were fluffy and served piping hot. Though we wished for a bit more filling, the blend of savoury pork and mildly spicy chilli crab sauce made for a fun, locally inspired twist

Oriental Wantons with Black Vinegar & Chilli Oil 3.8/5

The Oriental Wantons with Black Vinegar & Chilli Oil were decent, with a pork filling and tossed in an appetising vinegar and chilli oil mix.

Noodle with Spicy Sauce 3.8/5

While the Noodle with Spicy Sauce had addictive spice, we wished it came with more ingredients to pair with it.

Fried Rice with Pork Chop & Eggs 4/5

The diners from our neighbouring table ordered a plate of fried rice each, and it’s a testament to how popular Din Tai Fung’s Fried Rice is. We like how it is always consistently seasoned, fragrant and well-fried. Our favourite rendition is with their hearty pork chop, but you can also opt for it plain, with shrimps, shredded pork, and even truffles.

Dry Noodles Tossed in Scallion Oil with Shredded Pork 4/5

It was our first time trying the Dry Noodles Tossed in Scallion Oil with Shredded Pork, and we became new fans. The springy noodles were well-coated in aromatic scallion oil and topped with shredded pork.

Beverages

For beverages, we tried the Earl Grey Ice Lemon Tea and the new Four Seasons Tea with Peach Gum. Both were surprisingly tasty, albeit a little too sweet.

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.


Din Tai Fung (鼎泰豐)
Paragon Shopping Centre
#B1 - 03
290 Orchard Road
Singapore 238859
Tel: +65 6836 8336
Facebook
Instagram
Website
Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Sun-Mon: 11am - 9pm
Fri-Sat: 11am - 9.15pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

Po Restaurant @ The Warehouse Hotel - Celebrates Singapore Nanyang Heritage Cuisine

This October, Po Restaurant at The Warehouse Hotel unveils its brand-new menu, celebrating Singapore's rich Nanyang heritage and culinary traditions. Moving away from its previous mod-sin concept, the new direction is led by Head Chef Desmond Yong, who brings nearly two decades of experience, including his tenure as Head Chef at Rempapa, and a background spanning hawker stalls to refined kitchens. Together with his team, he has crafted a diverse yet concise menu showcasing dishes from Chinese, Malay, Indian, Eurasian, and Peranakan traditions. Treasured family recipes, either his own or generously shared by others, are reinterpreted with finesse.

Samsui Chicken 5/5

For starters, the Samsui Chicken was a pure delight. Served chilled, the poached organic chicken was tender, with slightly gelatinous skin. Complementing it was a gingery, garlicky dressing that beautifully whetted the appetite.

Singgang Serai 4.5/5

Another outstanding starter was the Singgang Serai ($24), inspired by a Eurasian fish curry. The mackerel stew, rich with turmeric rempah and coconut milk, was encased in a toasted rice shell and topped with a delicate tomato jelly. The jelly lent a fruity sweetness and gentle tartness that balanced the umami-packed stew, while the rice shell, reminiscent of a Japanese monaka, added mild sweetness and textural crunch to each bite.

Ikan Kerabu 4/5

The Ikan Kerabu ($28) reimagines the classic Peranakan kerabu with yellowtail cured in ginger flower and plum dressing, topped with a tangy herb salad, sakura shrimp, and coconut. While the dish was delicious, the use of herbs and coconut could be less restrained to better accentuate its kerabu character.

Kambing Masak Lemak Chilli 5/5

The Kambing Masak Lemak Chilli ($28) was scrumptious, featuring ultra-tender, slow-braised lamb in a rich, aromatic spiced curry. The meat had a lovely char that deepened its flavour, and the fluffy steamed rice vermicelli served as the perfect accompaniment to the heady curry.

Housemade Beancurd with Crabmeat 3/5

Among the main dishes, the Housemade Beancurd with Crabmeat ($32) featured silky steamed egg beancurd topped with plump crabmeat in superior sauce. While enjoyable, it leaned more toward an elevated Japanese chawanmushi than a Chinese-style dish, perhaps because of the addition of ikura.

Sotong Masak Hitam 4.5/5

The Sotong Masak Hitam ($30) showcased a Peranakan classic of squid cooked in its own ink. Stir-fried with rempah and reduced to a thick, glossy sauce, it was richly spiced with just a hint of heat. The squid roe, left intact, lent additional depth and creaminess, making each bite satisfying and full-bodied. The tentacles, coated in a blend of rice and corn flour, were a brilliant touch, adding crisp texture to this traditional dish.

Itek Sioh 5/5

The Itek Sioh ($30) was prepared confit-style, simmered in tamarind, coriander seed, and dark soy sauce. It was easily one of the better duck leg confits I've had in a while, with meat that was perfectly tender and well-balanced in flavour.

Babi Tohay 3/5

The Babi Tohay ($32) featured Iberico pork slowly braised in Po's house-made fermented krill paste and red rice paste. While the gravy was delectable, I found some of the meat slightly dry.

Lobster Mee 4.5/5

The Lobster Mee ($58) offered a luxurious take on KL Hokkien Mee, brimming with pork lard and premium seafood. Udon noodles were used instead of the typical yellow noodles. While purists may miss the alkaline bite of the original, I appreciated the chewiness of the udon, which made the dish feel lighter against the dark, flavoursome soy gravy.

Brinjal Fry 2/5

For vegetables, the Brinjal Fry ($24) featured South Indian-style pan-grilled eggplant, drizzled with honey and topped with spiced puffed rice and feta. While it aimed for an Indian-inspired profile, the flavours didn't quite come together, and the brinjal itself was slightly tough and watery. I was reminded of a stir-fried brinjal dish I had previously had over here. It was more rustic in presentation but homely and delicious in flavour.

Nasi Telang 4.5/5

There's always room for rice, and the Nasi Telang ($12) was a fragrant pleasure, glossy with ghee and aromatic with herbs.

Kueh Tingkat 3/5

Yuzu Cheng Tng 3.5/5

For desserts, we had the Kueh Tingkat ($22), featuring three freshly made varieties of kueh, and the Yuzu Cheng Tng ($18). The kuehs were pleasant, though the kueh kosui was a touch too sweet and lacked the desired softness. The Cheng Tng was light and refreshing, elevated by a scoop of yuzu sorbet.

Po's refreshed menu reflects Singapore's diverse culinary roots with heart and intent. Many dishes shine with thoughtful execution, though a few have lost a touch of their traditional soul in the process of refinement. Still, kudos to Chef Desmond Yong and his team for steering Po in a bold new direction amid today's challenging F&B landscape.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
Facebook
Instagram
Website
Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

Restaurant Cougar Lee (錦軒) @ Tras Street - Modern Chinese Cuisine with a Global Flair

Restaurant Cougar Lee (錦軒) on Tras Street is the newest addition to the scene, offering a fresh take on traditional Chinese cuisine. At the helm is Beijing-born Chef Ethan Lee, who brings a wealth of culinary experience from across Europe, including Lyon, Italy, and Barcelona, as well as his grounding in his family's Beijing restaurant. His cross-cultural background has shaped a bold and inventive menu that surprises while staying rooted in comfort and familiarity.

Lee's Steamed Roasted Iberico Pork "Siu Mai" 4.2/5

Lee's Steamed Roasted Iberico Pork "Siu Mai" ($3.90/pc, min. 5 pcs) is freshly made daily. These parcels reveal hand-chopped Iberico pork bursting with juicy richness, finished with garden greens and a hint of wasabi for a gentle kick. The presentation stood out — a playful twist on the classic siu mai with a crispy skirt reminiscent of Japanese gyoza.

Fish Maw, Silkie Fowl, Double Boiled Soup 3.8/5

The Premium Double Boiled Soup of the Day is Fish Maw, Silkie Fowl, Double Boiled Soup ($15/pax). It offered nourishment and comfort, though it lacked the depth and intensity one might expect from a traditional Cantonese-style soup.

Yellow Tail Amberjack 3.8/5

The Yellowtail Amberjack ($18) was well-portioned, featuring thickly sliced amberjack accompanied by a combination of tomato and mango. While refreshing, the citrus dressing leaned a little too sharp, overshadowing the natural sweetness of the fish and fruit.

Foie Gras Terrine wrapped in Filo Foil 4/5

The Foie Gras Terrine wrapped in Filo Foil ($6.90/pc, min. 2 pcs) was a creative highlight. Marinated with Chinese spices like five spice, star anise, and dried apple, the foie gras was slow-cooked in German sweet wine, encased in crisp filo pastry, and finished with a fruity vinegar sauce. The result is a beautifully balanced mouthful of richness and acidity.

The Classic Ngoh Hiang 4/5

The Classic Ngoh Hiang ($16) is a refined take on the local favourite. Handcrafted daily, the meat rolls are juicy with a satisfying crunch, complemented by a tangy and mildly spicy Nam Jim sauce that enhances the savoury flavours.

Braised Monkfish 4.5/5

The Braised Monkfish ($48) was one of the evening's standouts. Firm yet delicate, the monkfish paired beautifully with jumbo asparagus and heirloom tomatoes. The savoury, mildly spicy sauce was the soul of the dish, tying everything together in harmony.

Grilled King Prawn with Handmade Noodle 3.8/5

The Grilled King Prawn with Handmade Noodle ($32) featured springy noodles cooked in a prawn and tobiko bisque, topped with a grilled king prawn. While the presentation was appealing, the bisque could have been more robust and flavourful to bring the dish to life.

Homemade Burnt Cheesecake 4.5/5

Dessert was a delightful surprise. The Homemade Burnt Cheesecake with Chives ($12) is served with salted egg yolk ice cream. The cheesecake was creamy and luscious, with the chives adding an aromatic twist. The salted egg yolk ice cream paired perfectly, elevating the dessert with a sweet-savoury balance that kept us going back for more.

Guests can look forward to a wide range of offerings, from à la carte "tapas-style" small plates and mains to handcrafted desserts. For those seeking value, the set lunch and dinner menus are a great introduction to Chef Lee's creativity – starting from $25 for lunch and $35 for dinner, an exceptional value for its calibre.

Special Promotion – Enjoy over 50% OFF Set Menus:
Lunch: 4-course set at $25 (U.P. $55) | 5-course set at $35 (U.P. $88)
Dinner: 5-course set at $35 (U.P. $88) | 6-course set at $50 (U.P. $158)

Restaurant Cougar Lee (錦軒) combines Chinese tradition with European finesse, bringing a touch of flair and imagination. Chef Ethan Lee's creations showcase an adventurous yet thoughtful approach, offering a refreshing perspective to contemporary Chinese dining in Singapore.

Note: This is an invited tasting.


Restaurant Cougar Lee (錦軒)
61 Tras Street
Singapore 079000
Tel: +65 81624965
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 10pm
Fri-Sat: 1130am - 230pm, 530pm - 1030pm
(Closed on Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Xiao Hun Mian 大師兄銷魂麵舖 (Spicy Noodle SG) @ Raffles City - Taiwan’s Famous “Soul-Stirring” Spicy Noodles Debuts in Singapore

Taiwan's renowned Xiao Hun Mian 大師兄銷魂麵舖 (Spicy Noodle) has finally landed on Singapore shores, opening its very first outlet at Raffles City Shopping Centre. With 18 outlets across Taiwan and queues that can stretch up to two hours, this noodle brand has built a cult following for its handmade noodles paired with its signature Master Chilli Oil and a drop said to stir the soul.

At the heart of the menu is the Spicy Beef Soup Set ($24.80). While the beef soup is served on the side, the real highlight is the bowl of handmade Xiao Hun Noodles, tossed in a trifecta of sauces: the house-made Master Chilli Sauce, Master Chilli Oil, and a secret noodle sauce. It may look deceptively plain, but this bowl packs an intense, addictive flavour. The noodles themselves are next-level. It was chewy, springy, and undeniably slurp-worthy. We found ourselves ordering an extra bowl of just the noodles to relive that divine texture.

Spicy Beef Soup Set 4/5

The Spicy Beef Soup, made by simmering beef bones for over 6 hours, was comforting but fell a little short on intensity. While warm and soothing, it lacked the depth and boldness we were hoping for, especially when paired with the fiery kick of the noodles.

Mild Beef Soup Set 3.8/5

For those who prefer a gentler kick, there's the Mild Beef Soup Set ($18.80). The broth is cleaner and more refreshing, making it perfect for diners who prefer a milder experience but still want to enjoy the noodle experience.

Fried Dough Fritters 3/5

The sides here are worth exploring too. The Fried Dough Fritters ($4.50), better known as you tiao in our local context, are perfect for dunking into the beef soup, much like how Singaporeans enjoy them with Bak Kut Teh.

Garlic Cucumber 3.5/5

We also enjoyed the Garlic Cucumber ($3.80), a crunchy, chilled side dish that resets the palate between bites with its tangy, garlicky notes. Another worthy companion is the Spicy Braised Spongy Tofu and Soy Chip ($4.50), which delivers both texture and umami, making it a solid accompaniment to the main noodle sets.

Spicy Braised Spongy Tofu and Soy Chip 3.8/5

Overall, Xiao Hun Mian offers a satisfying introduction to Taiwanese-style spicy noodles with standout textures and bold flavours. While the broth could use a little more punch, the noodles themselves are truly the soul of the dish, justifying the hype and long lines back in Taiwan. It's definitely worth a try for fans of beef noodles, spice lovers, and curious foodies alike.

Note: This is an invited tasting.


Xiao Hun Mian 大師兄銷魂麵舖
(Spicy Noodle SG)
Raffles City
252 North Bridge Road
#B1-38 
Singapore 179103
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

Singapore's private dining scene continues to thrive with inventive concepts, and one of the rising stars is Beok Private Dining. Launched in May 2023, Beok offers a unique perspective on contemporary Korean cuisine, infusing traditional elements with modern interpretations in a refined, intimate setting. I finally had the chance to pen down my experience from a visit sometime back when I indulged in their carefully curated Autumn menu.

Makgeolli Bread with Smoked Purple Sweet Potato Butter 4.2/5

The evening began on a promising note with Makgeolli Bread and Smoked Purple Sweet Potato Butter. The bread, soft with a pleasant chew and gentle rice fragrance from the makgeolli, was beautifully elevated by the subtly sweet and smoky butter. It was a warm, comforting introduction to the meal.

Salt-grilled Prawn 4/5 and Bingtteok 4.2/5

Next came a duo of small bites – the Salt-grilled Prawn and Bingtteok. The prawn was fresh and plump, paired with a Fuji apple and lime chojang jelly that delivered a bright medley of acidity and sweetness, teasing the palate with layers of texture. The Bingtteok, a buckwheat pancake topped with kombu and finely shredded white radish, was a lovely surprise. Earthy and umami-rich with a gentle bite, it played beautifully between savoury and refreshing.

Gam Endive Muchim 3/5

The following dish, Gam Endive Muchim, was probably the most restrained in flavour. Slightly bitter endive leaves were dressed in a date-anchovy sauce and topped with biltong and a jujube chip. The textures were interesting, but overall it leaned towards a clean, minimalist profile.

Haemul Tang 4.2/5

Things took a heartier turn with the Haemul Tang, a spicy seafood broth that arrived brimming with flavour. Half-dried mussels, flower crab, and butternut squash added depth and sweetness to the umami-rich broth. It was warm, soothing, and satisfying.

Perilla Noodle 4.5/5

A standout of the night was the Perilla Noodle. The hand-pulled buckwheat noodles were silky yet toothsome, swimming in a nutty, aromatic broth enriched with perilla oil. Garnished with cucumber, nuts, and a touch of jalapeño for a bit of heat, this dish was layered, fragrant, and completely moreish.

Sutbul Moksal 4.2/5

Sutbul Anchang 4.5/5

The centrepiece of the meal came next – grilled meats cooked over binchotan charcoal. First, the Sutbul Moksal, featuring Australia Bangalow sweet pork collar, was well marinated and charred just right, paired with sweet potato leaf jangajji for a tangy counterpoint. Then came the Sutbul Anchang, showcasing a marbled MB7/8 Tajima Wagyu outside skirt, grilled to a perfect medium rare. Juicy, tender, and full of umami, it was easily the highlight among the proteins. That said, the portions were rather petite – each diner only got a small tasting portion, which left us craving a bit more.

Mushroom Gondre Sotbap 4.2/5

Pickles and Soup

To round out the savouries, we had the Mushroom Gondre Sotbap – a comforting bowl of multigrain Korean rice infused with wild thistle and topped with autumn mushrooms. Earthy and nutty, it showcased the beauty of simplicity. A side of soup and house pickles helped cleanse the palate and tie everything together.

Bam & Bac 4/5

Dessert came in the form of Bam & Bac, a delicate and well-composed plate featuring firm yet smooth chestnut yanggaeng, sweet poached pear, a scoop of ice cream, and an artistic fallen leaves tuile. It was a sweet ending with finesse – not too rich, but well-balanced and satisfying.

Overall, Beok Private Dining offers a unique and thoughtful exploration of Korean cuisine beyond the usual fare. The dishes are artfully plated, flavourful, and well-curated, with an elegant progression from start to finish. While some plates felt a little restrained and a couple of portions modest, the overall experience was intimate, elevated, and reflective of the Chef's evolving interpretation of Korean flavours. It is a gem worth experiencing for anyone seeking modern Korean fare with soul.


Beok Private Dining
Farrer Road
Facebook
Instagram
Website