FOC Restaurant @ Keong Saik - Relocates to Its New Home with an Elevated Menu

FOC Restaurant has recently resettled on Keong Saik Road. Since their debut on Hong Kong Street 11 years ago, FOC has been beloved for dishes steeped in Catalan tradition yet reimagined with bold, energetic flair that speaks FOC in every way.

Hand-cut Ibérico Jamón 4.5/5

Toasted Bread with Tomatoes 4/5

We began with snacks and tapas. A plate of skillfully hand-cut Ibérico Jamón (100% Acorn, cured 36 months, $36) was paired with Toasted Bread with Tomatoes ($6 for 2 pc). Draping the unctuous jamon over the tomato toast brought everything together, with the richness of the ham balanced by the refreshing juiciness of the tomatoes, all anchored by the crunch of the bread.

Smoked Cantábrico Anchovies on Charcoal Brioche 3.5/5

Smoked Cantábrico Anchovies on Charcoal Brioche with Salted Caramel Butter resembled a patisserie treat, with the butter piped elegantly on the charcoal brioche, and a whole smoked anchovy laid atop. Visually stunning, it offered an intriguing interplay of sweet and savoury with the toffee-like butter against the briny anchovy, alongside a pleasing textural contrast between the rich topping and crunchy toast. I would have preferred a saltier, darker caramel to heighten the contrast of the flavours.

Dry-aged Wagyu Beef Tartare 4.5/5

A playful spin on a beef tartare dish is the Dry-Aged Wagyu Beef Tartare, served on Dry Chipotle Brioche with Caramelised Onion Ice Cream ($20 for 2pc). Similar to the previous dish, there was a textural contrast between the creamy beef tartare and the crunchy Dry Chipotle Brioche, alongside a boost of mouthfeel and a sweetness from the Caramelised Onion Ice Cream to round out the flavours.

'Patatas Bravas' FOC Style 5/5

'Patatas Bravas' FOC Style ($6 for 2pc) were simple yet utterly satisfying. Each bite offered a crisp exterior with a soft, tender, layered potato inside, enriched by creamy aioli and spicy brava sauce that provided both punch and an indulgent mouthfeel.

Momotaro Tomato 4.5/5

Having access to new ingredients such as the Momotaro Tomato allowed the team to present a seasonal dish commonly found in Spain during tomato season — the Momotaro Tomato Salad ($20), elevated with Tomato Sorbet, Chive Oil, Spanish Onion, and Hazelnut. Two types of vinegar were used to create a lightly acidic dressing that highlighted the natural sweetness of the tomatoes. At the same time, the sorbet kept the dish chilled, amplifying its refreshing character. Croutons were tossed in as well, soaking up the delicious dressing left at the bottom of the plate, made even tastier by the tomato juices drawn out from the fruit.

Charcoal-grilled Octopus 4.5/5

Another new tapas to savour is the Charcoal-grilled Octopus with Pork Jowl, Cabbage 'Trinxat' & Paprika Ajada ($34). The rustic trinxat, chunky with cabbage, potato, and fatty pork jowl cubes, paired beautifully with the octopus, which was cooked just right with a satisfying char on the exterior.

Braised Oxtail 4/5

For mains, we had one of FOC's long-time signatures — Braised Oxtail stuffed with Foie Gras, served with port wine sauce, parsnip purée, parsnip chip, and basil pesto. A classic Spanish comfort dish made more indulgent with a slab of foie gras terrine nestled in the middle, its funkiness amplifying the deep beefy notes of the oxtail. The thick port wine sauce offered a sweet, tart, and aromatic lift that cut through the richness of the gelatinous oxtail. The herbaceous basil pesto felt a little muted against the stronger flavours, hence a touch more could have helped layer and lift the dish.

Seafood 'Senyoret' Paella 4.5/5

At FOC Keong Saik, paella is now served in cast-iron pans instead of the traditional carbon steel ones. The switch allows for a generous layer of socarrat to develop a deeply charred crust that contrasts beautifully with the rice, which was plumped with crustacean flavours. The Seafood 'Senyoret' Paella ($42) features succulent Mediterranean red prawns, while the scallops are well-seared on the outside yet tender at their core.

Molten Chocolate & Hazelnut Gianduja Cake 4/5

To close, we indulged in a decadent Molten Chocolate & Hazelnut Gianduja Cake. Its thick, luscious chocolate lava oozed luxuriously onto the plate, paired with a scoop of nutty pistachio ice cream for balance.

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


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 62065810
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm -1130pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Ember @ North Canal Road - A Woodfire Restaurant With The Menu Built Around Dishes Prepared Over Open Flames

Ember at North Canal Road is a woodfire restaurant where the menu is built around dishes prepared over open flames. The offering is concise yet well-curated, spanning starters, sharing plates, and mains, with some creative touches that also make it brunch-friendly.

Signature Cold Angel Hair 3.5/5

For appetisers, the Signature Cold Angel Hair delivered a pasta done perfectly al dente, coated with truffle paste and topped with sashimi scallops and ikura. While the dish was indeed crowd-pleasing with the standard combination, I wonder if the truffle paste can be swapped with an alternative for a more refreshing approach.

Taramasalata Crab Toast 3/5

From the Coals section, the Taramasalata Crab Toast with N25 Caviar offered a fresh spin on the traditional Greek mezze. The assertive char on the bread helped offset the richness of the creamy taramasalata, but an extra crunch or a deeper savoury element would have brought the dish a better balance.

Spanish Octopus Tentacles 5/5

For mains, the Spanish Octopus Tentacles impressed with tender, meaty slices dressed in a vibrant Nam Jim. The piquant dressing drew out the sweetness of the crunchy white corn kernels and tomatoes, layering brightness onto the smoky octopus. Each bite excited the taste buds, with both flavour and textural interplay.

Koji-Aged Grain-Fed Ribeye 3/5

The Koji-Aged Grain-Fed Ribeye delivered robust, beefy flavours, elevated by a well-developed char and further enriched by the accompanying port wine jus. That said, the cooking was noticeably uneven, affecting the overall enjoyment of the dish.

Ember’s Cheesecake 4.5/5

For dessert, Ember's Cheesecake provided a pleasant sweet ending, well-baked with a slightly oozy, luscious core.

Overall, Ember presents a well-thought-out menu, though the execution could benefit from refinement. With woodfire concepts becoming increasingly common, it would be even more compelling if the desserts, too, carried some of those elusive charred flavours to complete the experience.

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.


Ember
35 North Canal Road
#01-01
Singapore 059291
Tel: +65 9839 3877
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Wed: 6pm - 10pm
Thu-Sun: 12pm - 4pm, 6pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk to North Canal Road. Cross the road. Turn right onto North Canal Road. Walk to destination. Journey time about 5 minutes. [Map]

Firangi Superstar @ Craig Road - Enters Its Next Delicious Chapter

Firangi Superstar, the modern Indian restaurant along Craig Road known for its cinematic flair and fearless flavours, ushers in a new chapter with a refreshed menu of creative debuts and beloved returning favourites. Inspired by India's diverse culinary regions, each dish here is vibrant, layered, and imaginative, offering thoughtful vegetarian alternatives for most plates to cater to all dietary preferences.

Papi’s Jammed Gun 4/5

Papi's Jammed Gun ($29) pairs wagyu beef tartare with crispy papdi, finished with caviar, grated egg, and Firangi's signature gunpowder spice for a punchy, umami-rich bite. The vegetarian version swaps in beetroot tartare and Moai Caviar, delivering the same savoury depth without the meat. It is an excellent introduction to their modern Indian approach.

Big Baller Peperoner 4.2/5

A playful reimagination of the classic paneer Manchurian, the Big Baller Peperoner ($28) features a golden-brown burrata sphere atop tangy, umami-packed Manchurian chilli sauce. The combination of creamy indulgence and bold spice makes this fusion dish both comforting and exciting.

This is Also Not Aloo Gobi 3.5/5

Firangi's twist on the traditional cauliflower-and-potato Aloo Gobi ($18) swaps in bite-sized Romanesco Cauliflower over a spiced potato foam, finished with crispy potato strips and a dusting of aromatic spices. While visually appealing, it leans more subtle in flavour compared to the other bolder offerings.

The Nut Kraken 4.2/5

Octopus cooked pollichathu-style, marinated in spices, wrapped in banana leaf, and grilled to smoky perfection – is served over a sweet, smoky gravy with banana leaf oil and crispy coconut chips for texture. The Nut Kraken ($32) strikes a nice balance between spice, smokiness, and freshness.

The Bengal Bake Off 5/5

My highlight of the night, The Bengal Bake Off ($108), features tender seabass baked in salt dough with a creamy Kasundi marinade. The mustard's bright tang, mellowed by cream and lifted with aromatic banana leaf oil, brings depth and layers of flavour that linger beautifully on the palate. A smart, brilliant pairing that elevates the dish to star status.

Back In The Saddle 4.5/5

Naan 4.2/5

A returning crowd favourite, Back In The Saddle ($21 per 100g) is Tandoori-spiced lamb cooked until tender, infused with confit garlic and fragrant curry leaves. The sauce is rich and flavourful – perfect for scooping up with Firangi’s signature naans, which have a satisfying chew and char.

Rasmalai “Tres Leches” 4.2/5

The Rasmalai "Tres Leches" ($16) is an inventive dessert that sees layers of cake soaked in rose-saffron cream, topped with pistachios and served with a scoop of saffron ice cream. It's a fragrant, floral twist on the Latin American classic.

Banoffee Fritters 4.5/5

A playful nod to local goreng pisang, the Banoffee Fritters ($14) feature churros-style crunch with crisp spring roll pastry filled with banana mousse, coated in dark spiced chocolate, and plated with crushed Parle-G biscuits for extra crunch. Comforting, nostalgic, yet refined.

Firangi Superstar’s refreshed menu keeps its signature flair intact while adding clever new creations that span the spectrum from playful to elegant. Whether you’re here for a bold, spice-laden main or a quirky dessert that channels local flavours, this cinematic Indian dining experience continues to deliver both style and substance.

Note: This is an invited tasting.


Firangi Superstar
20 Craig Road
#01-03
Singapore 089692
Tel: +65 63043022
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

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

Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to Craig Place. Cut through Craig Place to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Quenino @ Artyzen Singapore - Launches A New La Carte Menu

It was a pleasure to return to Quenino at Artyzen Hotel, which has just been recognised as a MICHELIN-selected restaurant. Guided by Melbourne-based Chef Victor Liong and led by Chef Su of Indian-Chinese heritage, Quenino offers a richly layered, multicultural dining experience with a strong Asian focus. We were there to enjoy the latest iteration of their menu. We were pleased to find out that in addition to their Discovery Menu ($200++ per guest), Quenino has also introduced an à la carte menu, giving diners the freedom to curate their own experience.

Quenino Prelude- Tamarillo Tart 4/5

The first bite of the Quenino Prelude is the Tamarillo Tart, where a crisp tartlet is topped with tamarillos from the Cameron Highlands, paired with rasam gel, balonglong and chilli caviar. I liked that they showed us the actual Tamarillo fruit to smell and touch!

Quenino Prelude- Spiced Yam Dumpling 4.2/5

The second bite is a Spiced Yam Dumpling, drawing inspiration from both Indian vadai and Chinese dim sum wu kok. Encased within its crisp, golden shell is a savoury filling of prawns and poached oysters, enhanced with oyster kijap.

Octopus 4/5

Next came a beautifully plated salad starring Australian Octopus, loosely inspired by Sotong Kangkong. Instead of kangkong, however, the dish features a medley of locally sourced herbs and flowers such as pea tendrils and sweet potato leaves. It is finished with sweet soy sauce espuma, tempeh cream, green mango and Jicama terrine, crispy fish snacks, and macadamia nuts, giving us a playful, textural dish that is both vibrant and intriguing.

Indonesian Mud Crab 4.5/5

The next course of Indonesian Mud Crab was one of my favourites of the evening, a bold and flavourful take on both the hairy crab and the local classic white pepper crab. On top of the egg white custard is rich mud crab and roe, turmeric white peppercorn sauce, fragrant deep-fried shallots, puffed grains, and a savoury touch of cured egg yolk.

Amur Caviar 4.2/5

For something more indulgent, you can opt for the Amur Caviar (supplement +20), sourced from Yunnan, China. It’s elegantly served on a silky bed of dragon chive custard, with scallop mousse, razor clams, and a touch of fermented chilli. A luxurious dish for true caviar lovers, but personally, I found the Indonesian Mud Crab course more memorable.

Green Lip Abalone 4.8/5

The Green Lip Abalone resembles a piece of Yong Tau Foo, but with a creative twist. Instead of stuffed beancurd, the abalone is filled with prawn and green chilli, then delicately wrapped in veiled bamboo fungus. It's served with a rich brown butter sauce infused with Chinese Angelica herbs. A fusion dish where East meets West, executed flawlessly.

Peach and Young Gingerflower Popsicle 4.2/5

As a palette cleanser, we were served a Peach and Young Ginger Flower Popsicle topped with cured and candied peach, edible flowers, and served on a dish of dry ice. It was a light and sweet floral interlude that was both visually pleasing and refreshing.

Stone Axe M9 Wagyu Striploin 5/5

Every dish had been delicious thus far, but the highlight for me was this Stone Axe M9 Wagyu presented with Variations of Garlic. The Stone Axe M9 Wagyu Striploin was juicy, tender, and delightfully marbled, but what truly made the dish outstanding and unique was the imaginative presentation of garlic in five distinct forms. There was jungle garlic dust, a tangy pickled garlic sprout salad, airy black garlic foam, and Quenino’s house green garlic chilli sauce, playfully presented in a fast-food-style packet.

Adding a local touch, the dish also came with a warm pink garlic broth inspired by Bak Kut Teh, the beloved herbal pork rib soup. A very clever celebration of garlic that complemented the Wagyu beautifully and gave guests a lot of personal choice as to how to best enjoy their beef.

“Fried Rice" 4.8/5

Another standout on their menu is the “Fried Rice”, a creative reinterpretation inspired by three Southeast Asian rice dishes: Fried Rice, Mui Fan, and Nasi Ulam. Guests are presented with condiments carefully arranged in a ring. There is ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprouts, cucamelon, spring onions, coriander, garlic sesame crumbs and fried moringa leaf. The rice is then ladled into the centre, inviting guests to sample each condiment with the rice individually, before mixing it all up to enjoy.

Green Chilli Ice Cream 4.2/5

The Green Chilli Ice Cream dessert draws inspiration from Chef Su’s Chinese New Year traditions and the familiar ingredients she often finds at home during the festive season. It features pineapple, almonds, and bakkwa, while the ice cream delivers an extra creamy texture due to the inclusion of yoghurt and cheese.

Petit Fours and Mignardise 4/5

The Petit Fours and Mignardise showcase the effort put into the curation of the menu, right down to the very last bite. First, we have a crispy waffle infused with black sesame and sea salt, drizzled with fragrant shallot oil. Then, there is a tartlet inspired by Minjiang kueh, but featuring corn, peanut and salted egg yolk instead. On a bed of edible cocoa, we also had Kumquat and Sour Plum Sweets, as well as Bittersweet Chocolate Bonbons filled with rich black sesame paste, crafted in collaboration with Singaporean pastry chef Janice Wong.

As with my first visit to Quenino, the food remains unique and deeply flavourful, thoughtfully crafted with a deep respect for local ingredients and familiar tastes. The elegant ambience makes it an ideal setting for a special occasion, and with the introduction of their à la carte menu, there’s now even more reason to consider Quenino for your next night out.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Quenino
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

IL Giardino @ The Garage (Singapore Botanic Gardens) - Italian Cicchetti Dining with Asian Twists

il Giardino is the newest addition to The Garage at Level 2 of the Singapore Botanic Gardens, introducing an Italian dining concept served cicchetti-style, perfect for sharing among groups. Opening in time to celebrate the 10th anniversary of the Gardens' UNESCO World Heritage status this month, the restaurant offers a lush, garden-side setting with Italian creations elevated by fragrant local herbs and subtle Asian touches. It's an inviting spot for couples, families, and friends to gather over good food and conversation.

Beer Bread 'Gnoco Fritto' with Ginger Flower Salsa Verde 4/5

We began with the Beer Bread ‘Gnoco Fritto’, served warm with a ginger flower salsa verde. The bread had a pleasant chew, reminiscent of our local ‘butterfly’ snack, with an airy pocket inside. The salsa verde added brightness and a subtle floral lift.

Artigiana Burratina 4.2/5

The Artigiana Burratina ($19) was luxuriously soft and creamy, paired with sour plum tomatoes, carrot purée, and trapanese & mint pesto for a vibrant punch of flavour. Almond nuts added a nutty crunch to contrast the creaminess.

Panzanella 'Singapura' 3.5/5

Panzanella 'Singapura' ($16) reimagines the rustic Italian dish with local twists comprising green mango, croutons, cashew nuts, and "ugly" heirloom tomatoes that might otherwise be discarded. The smoked tamarind vinaigrette tied it together with bright, tropical acidity.

il Giardino Hand-Cut Pressed Potatoes 4.2/5

These il Giardino Hand-Cut Pressed Potatoes ($16) delivered a crispy exterior with a soft, fluffy interior. Scallion and kelp lent an aromatic lift, while the roasted garlic aioli dip added a creamy, savoury depth.

il Giardino Slow Cooked Venetian Octopus 4.2/5

Seafood lovers can savour il Giardino's signature Slow-Cooked Venetian Octopus ($22 S / $32 L), tender and delicately infused with fresh lemon and Laudemio extra virgin olive oil (a premium blend from 21 historic estates in Tuscany). The dish is further elevated with housemade gremolata and ginger flower salsa verde, served alongside warm house bread. Adding to its charm, the octopus is plated tableside from a large pot, exuding a rustic elegance.

Spaghetti alle Vongole 4.2/5

Cooked to an al dente bite, the Spaghetti alle Vongole ($19 S / $28 L) was perfumed with fresh clams, garlic, white wine, and parsley. Herb crumbs on top added extra texture and savouriness.

Porcini & Ricotta Cheese Ravioli 4/5

The Porcini & Ricotta Cheese Ravioli ($16 S / $24 L) was rich with a five-cheese sauce, enhanced by fried sage and hazelnut for fragrance and crunch. The pear compote offered a refreshing contrast to the cheese’s richness.

Parma Pizza 3.8/5

From the Ciabatta Romana Pizza selection, the Parma Ham ($19 S/ $28 L) version came topped with parma ham, mushrooms, arugula, honey, and truffle cream. It offered a lively mix of sweet, savoury, and earthy flavours on a satisfying dough base.

Pan Roasted King Salmon 3.8/5

The Pan Roasted King Salmon ($28) was crowned with a crisp parsley and pine nut crust. The ginger flower salsa verde and Chef Felix's eggplant caponata, which was tangy and flavour-packed, made for a bright pairing.

Half Roasted Corn-fed Chicken 3/5

The Half Roasted Corn-fed Chicken ($18 half / $28 whole) was moist and succulent from brining and roasting, finished with a light Amalfi lemon caper sauce. A deeper char or punchier seasoning could elevate it further.

Slow Braised Osso Bucco 4/5

The Slow-Braised Osso Bucco ($28 S / $38 L) presents fork-tender veal bathed in a luxurious Barolo wine jus, paired with silky whipped potatoes and brightened by a zesty kaffir lime gremolata. This refreshing Asian twist cuts through the richness. Of the three mains, this was easily my favourite.

il Giardino Affogato 3.8/5

A decadent finale, the il Giardino Affogato ($14) featured gelato on a crunchy buttered base of almond and upcycled ground coffee. A hot espresso pour melted the Valrhona chocolate shell, revealing berries and mint — aromatic, dramatic, and delicious.

Crispy, Fried Italian Pastries 'Chiacchiere' 3/5

Choose from vanilla, hazelnut, honey ginger, or blood orange sorbet/gelato with these airy, crispy Fried Italian Pastries 'Chiacchiere' ($16). Dusted generously with powdered sugar, they were light and sweet, though more memorable for texture than flavour.

With its cicchetti-style Italian menu infused with local and Asian touches, il Giardino makes for a charming dining experience in one of Singapore’s most scenic settings. While some dishes could use a little more punch, most plates hit a satisfying balance between creativity and comfort, making it a welcome addition to the Botanic Gardens dining scene.

Note: This is an invited tasting.


IL Giardino
The Garage (Singapore Botanic Gardens)
Level 2
50 Cluny Park Road
Singapore 257488
Tel: +65 9831 1106
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Nearest MRT: Botanic Gardens (CC, DT Line)

Opening Hours:
Wed-Fri: 6pm - 10pm
Sat-Sun: 5pm - 10pm

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn left and walk to Cluny Park Road. Turn left onto Cluny Park Road and continue walking down the road. At Cluny Park Gate, walk in and walk to destination. Journey time about 8 minutes. [Map]