Fragment Private Dining - Modern Asian Cuisine meets European Influences

Our latest home private dining adventure brought us to Fragment Private Dining, helmed by Pristina Mok and her husband. One of the newest entrants into the private dining scene, Pristina only began hosting guests in 2024. She offers an eight-course menu featuring modern Southeast Asian cuisine with European influences. Her experience working at Skirt and Magic Square shines through in the thoughtfully curated dishes, blending familiar Asian flavours with refined Western techniques.

Shima Aji, Brown Crab, Radish Cake 4.2/5

The meal started on a strong note with a trio of small bites: Shima Aji paired with Bonito and Gu Chye, Brown Crab with curry and passionfruit, and Radish Cake topped with spicy bacon and uni. Each bite packed a punch, showcasing a beautiful interplay of flavours and textures. The fusion of Asian ingredients with European techniques was impressive, setting the tone for what was to come.

Beetroot & Persimmon 4.2/5

This light yet refreshing starter featured Beetroot and Persimmon, complemented by peanut dukkah and achar sorbet. The achar sorbet was a particularly clever touch, adding a tangy brightness that elevated the dish beyond the ordinary.

Aburi Sawara 4.2/5

Next, we were served Aburi Sawara, a prized Spanish mackerel known for its delicate flavour and buttery texture. It was presented in a Tom Kha broth — a Thai-inspired coconut milk-based soup — and further enhanced by adding Amela tomato, lending a delightful balance of creaminess and acidity.

Scottish Hand Dived Scallop 4.5/5

One of the most memorable dishes of the night was the Scottish Hand-Dived Scallop. Encased in an Otah (fish paste) filling and finished with a crispy exterior, it was paired with a curry emulsion. This unexpected yet well-executed combination worked wonderfully, bringing together the best of texture and bold Southeast Asian flavours.

Braised Lamb 4.8/5

This dish was an absolute standout. The Braised Lamb was served in a piquant black pepper sauce made from a unique blend of three different types of peppers. The sauce was so good that it came with a side of fluffy naan, perfect for mopping up every last bit. The rich, aromatic flavours made this one of my favourite dishes of the night.

Quail & Claypot Rice 4/5

For the mains, we had the Quail & Claypot Rice. The quail was perfectly grilled and accompanied by sambal belachan, mixed mushrooms, and black truffle. While not pictured, the meal also came with a small serving of claypot rice, ensuring that diners looking for a heartier bite got their fill of comforting carbs.

Whiskey & Coffee Malai Gao 4.5/5

The dessert course was just as impressive as the savoury dishes. The Whiskey & Coffee Malai Gao featured malted barley cream, dark chocolate sorbet, and sesame brittle. The combination of earthy, bitter, and sweet flavours worked in perfect harmony for a delightful and indulgent finish.

Pistachio Nougat, Hawthorn Tea 4.2/5

As a final touch, our meal ended with homemade Pistachio Nougat, accompanied by a cup of Hawthorn Tea infused with black lime and Yakult foam. It was a light, refreshing way to cleanse the palate and conclude a truly memorable private dining experience.

Fragment Private Dining is an exciting new addition to Singapore's private dining scene, offering a modern Southeast Asian menu with European influences that showcases chef Pristina Mok's creativity and expertise. From the impeccable execution of dishes to the warm, intimate setting, the experience is one that both food enthusiasts and adventurous diners will appreciate. Would I return? Absolutely. The thoughtfully curated menu and innovative flavour combinations make it a standout in the home dining space, and I can't wait to see how Fragment Private Dining evolves in the future.


Fragrment Private Dining
Clementi
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Website
Nearest MRT: Clementi (EW Line)

LaBrezza @ The St. Regis Singapore - A White Truffle Gastronomy

Hailing from Piedmont, the highly prized white truffles has arrived at LaBrezza at The St. Regis Singapore. Only available during this short winter season between 15 October - 30 November 2019, Executive Sous Chef Fabio Granata has crafted a special menu to incorporate this delicacy into Italian classics.

Organic Poached Egg, Spinach, Tre Latti Cheese Fondue, Alba Truffle Shavings 4.5/5

The strength of white truffles, as you will realise as you go along with the dishes, lies with their aroma. The most ideal way to treat white truffles is to slice them thinly only a finished pasta, eggs etc, allowing heat to release its aroma and flavors, rather than cooking or infusing them into other ingredients as we would with black truffles. I learnt that ingredients such as cream, milk, eggs, cheese harmonize and accentuate the characteristics of white truffles. That explains why Uovo Affogato, Spinaci, Uovo Fonduta E Tartufo ($56) is so imperative in the entire gastronomic experience. The garlicky scent wafting out from the warmed Alba truffle shavings teased my senses the moment this dish was served. While the green element can be interchanged with other vegetables, the cheese fondue and the poached egg are essential to this Italian signature. Made with sheep milk cheese, cow milk cheese and goat milk cheese, the cheese fondue was sharp but not too pungent, rich and creamy, and the egg yolk lava thickened its consistency even further. Accented with earthy nuances from the white truffle shavings, the way to balance the assertiveness of the dish, is to tear the toasted brioche served at the side, dip it in and then deliver the decadent goodness straight into your mouth. The toasty sweetness of the brioche coming through will bring all the elements together in harmony.

(Half portion) Traditional Egg Tagliolini, Butter-Parmigiano Emulsion, Alba Truffle Shavings 4.8/5

Along the same pairing principle, Tajarin Al Tartufo ($60) allows the delicate truffle shavings to soften and release their aroma and flavours into the pasta, and the earthy, garlicky notes of the truffle were even more pronounced in this dish. Coated with Butter-Parmigiano Emulsion, the pasta inherited an almost creamy texture. Carrying just a light saltiness from the cheese, the pasta was able to drew much flavours out from the earthy truffle shavings.

Braised Guinea Fowl, Soft Polenta, Brussel Sprouts, Alba Truffle Shavings 3/5

Just when I thought the experience would get even better with a meat pairing, the choice of lean meat in Faraona Con Panna E Tartufo ($70) didn't quite work with the truffles. Perhaps it lacks the fats and body to meld with the latter, I'm actually quite happy with just the brussel sprouts and polenta to mingle with the fungus.

Zeppole Puff, Chantilly Cream, Hazelnut Nougat, Alba Truffle Shavings 3.8/5

Complete this annual gastronomic journey with Zeppole, Nocciole E Tartufo ($49). If you find it disconcerting about this dessert idea at first, it all makes sense as you appreciate its profile through the various savoury dishes.

Additional shavings of Alba White Truffle is available at market price.

Written and photography 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.


LaBrezza
St Regis Singapore Hotel
Level 2
29 Tanglin Road
Singapore 247911
Tel: +65 65066884
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 7pm - 10pm

Direction:
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 onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]