Racines @ Sofitel Singapore City Centre - The Brand New Ultimate Racines Brunch Buffet, Turf & Tide Edition

Saturday brunch gets a new Surf & Turf spin at Racines with the latest edition of its Ultimate Racines Buffet Brunch: Turf & Tide Edition. Available every Saturday from 12.30pm to 3pm until 31 October, the buffet brings together a generous selection from both land and sea — from fresh seafood on ice and sushi to grilled meats, whole fish, local favourites and, of course, a very tempting dessert spread.

Cured Salmon with Chilli and Yuzu Ponzu

Assorted Sushi and Maki

Poached Prawns

Seasonal Freshly Shucked Oyster

Sea Whelk

We started with the seafood and Japanese selection, featuring Cured Salmon with Chilli and Yuzu Ponzu, assorted Sushi and Maki, Poached Prawns, freshly shucked Seasonal Oysters and Sea Whelk. There’s a good variety of seafood on ice, and more importantly, everything we tried was very fresh. The oysters were a little smaller than we would have liked, but they made up for it with a pleasantly sweet flavour. The poached prawns were another easy pick, especially if you are the kind who can happily spend half your buffet attacking a mountain of seafood. The assorted sushi and maki also make for a nice start to the meal, though with everything else waiting, we would definitely recommend pacing yourself!

Nyonya Fish Maw Soup (Hu Pioh)

Seafood Chowder

There were two soups available during our visit — one Western and one Asian. Unfortunately, the Seafood Chowder was one of the weaker dishes for us. We found it a little too diluted, and the only seafood we really found in our bowls was clams. The Nyonya Fish Maw Soup, on the other hand, was almost exceptional. It was packed with ingredients and had a lovely consistency without being overly starchy. If we had to nitpick, all it needed was some black vinegar and white pepper on the side, and we would have been very happy.

Signature Rojak

Gado-Gado Salad with Peanut Sauce

Beyond the usual suspects such as Caesar Salad and Classic Prawn Cocktail, two items stood out to us — the Signature Rojak and Gado-Gado Salad with Peanut Sauce. The Signature Rojak comes pre-mixed with plenty of fresh fruits, making it refreshing and surprisingly easy to keep eating. We also enjoyed the Gado-Gado, especially since you can DIY your own bowl with as much of that rich, nutty peanut sauce as you like.

Classic Seafood Otak-Otak

Charred Cumin Lamb Ribs

Slow-Roasted Macka’s Beef Striploin

Grilled Red Snapper in French Bouillabaisse

This is where the Surf and Turf theme really comes through, with the grill section featuring a mix of meats and seafood, including Charred Cumin Lamb Ribs, Slow-Roasted Macka’s Beef Striploin, Grilled Red Snapper in French Bouillabaisse, and Seafood Otak, alongside chicken, prawns, and other fish selections. And I have to say, Racines really does its cooked food very well. The Charred Cumin Lamb Ribs were especially inviting with that smoky, spiced exterior, while the Slow-Roasted Macka’s Beef Striploin makes a satisfying choice for the meat lovers. The Grilled Red Snapper is also quite a centrepiece on the buffet line. Served whole in a French bouillabaisse with mussels, it’s one of those dishes that immediately catches your eye as you walk past.

Crabmeat Fried Rice

Whole Nyonya Assam Curry Seabass

Now, I know what everyone says: don’t waste precious stomach space on rice at a buffet. But hear me out. The Crabmeat Fried Rice with Egg Whites, Prawns, Sakura Ebi and Tobiko is really yummy! There are generous chunks of crabmeat throughout, while the Sakura Ebi and tobiko add even more seafood flavour and texture. Seriously, please don’t skip this one.

Another dish worth trying is the Whole Nyonya Assam Curry Seabass. The fish was fresh and meaty, while the gravy was rich and lemak with that familiar tangy-spicy Assam curry flavour. This is definitely one for those who enjoy stronger local flavours.

DIY Noodle Bar

If you somehow still have room, there is also a DIY Noodle Bar, with two noodle options rotating weekly. During our visit, the choices were Kelantan Style Laksa and Creamy Tom Yum Seafood Noodles. Both looked extremely tempting but, unfortunately, we had to make the difficult buffet decision to save whatever stomach space we had left for dessert. And looking at the dessert spread, I think we made the right decision.

Durian & Coffee Tiramisu

Coconut & Blue Pea Flower Jelly

Assorted Choux Puff

Baked Burnt Butter Pandan Cake

Ondeh Ondeh Cake

Assorted Traditional Nyonya Kueh

Assorted Traditional Nyonya Kueh

Fritter Bar (Cempedak, Banana and Ubi Keledek)

The dessert section is probably one of the most visually impressive parts of the buffet. There is a glorious selection covering Western cakes and bakes, local flavours and traditional favourites, including Durian & Coffee Tiramisu, Coconut & Blue Pea Flower Jelly, Assorted Choux Puffs, Baked Burnt Butter Pandan Cake, Ondeh Ondeh Cake, Traditional Nyonya Kueh, Pulut Hitam Gelato and Signature Bubur Cha Cha.

There were hits and misses amongst the desserts, but visually, almost everything looked too good not to try. I particularly like that Racines doesn’t just fill the dessert counter with the usual chocolate cakes, cheesecakes, and pastries; there is a strong local influence throughout the selection.

The Fritter Bar is another dangerous addition, with freshly fried cempedak, banana and ubi keledek. Because apparently after an entire buffet, we still need fried cempedak.

Teh Tarik

Besides the usual coffee and tea, there is also free-flow Teh Tarik. It was fragrant, smooth and, most importantly for us, not overly sweet. It is a simple addition, but a very welcome one, especially after all the rich food and local desserts.

Overall, the Ultimate Racines Buffet Brunch: Turf & Tide Edition offers a good variety for a leisurely Saturday brunch, particularly if you enjoy having both seafood and cooked dishes rather than a buffet that focuses heavily on just one or the other.

The restaurant itself is also a lovely space for a long weekend meal, with full-height glass windows bringing in plenty of natural light.

The brunch is priced at $108++ per adult and $54++ per child. There is currently 40% off adult prices with DBS, OCBC, Citi, JCB and Maybank cards for up to eight persons, while ALL Accor+ Explorer members enjoy 1-for-1 on adult prices for up to eight persons.

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


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to the destination. Journey time is about 3 minutes. [Map]

Tembusu @ Singapore Botanic Garden - Borderless Straits Flavours in the Ginger Garden

Nestled in the lush greenery of the Singapore Botanic Gardens’ Ginger Garden, Tembusu is the latest dining destination by Fleursophy Group, bringing a contemporary take on Singapore and Southeast Asia’s familiar flavours to an elegant, tropical setting.

Named after Singapore’s iconic heritage tree, Tembusu is an air-conditioned sanctuary where diners can escape the heat while staying connected to the surrounding gardens. The space embraces what the restaurant calls “Straits Maximalism”, with rich colours, intricate details and a sense of tropical opulence that complements its location. It is also a pet-friendly indoor concept, making it a welcoming spot for diners looking for a more relaxed dining experience with their furry companions.

Stuffed Chicken Wings 4.2/5

We started with the Stuffed Chicken Wings ($18), served as a set of three. Each chicken wing is meticulously deboned, then generously packed with a rich, savoury fresh prawn paste farce. The preparation sets it apart from the more familiar har cheong gai, where prawn paste chicken is typically battered and deep-fried. Here, the wings are grilled instead, allowing the chicken skin to pick up a lovely smoky char while keeping the meat juicy and succulent. The chicken’s natural sweetness comes through alongside the savoury, bouncy prawn filling, creating a combination that is both familiar and distinctly different. It is served with a vibrant housemade Hainanese-style chilli sauce, bringing a bright, spicy and tangy kick that cuts through the richness of the prawn farce. A well-executed starter that gives a local favourite a more refined treatment.

Signature Otak Otak Slider 4.2/5

The Signature Otak Otak Slider ($18) is another clever take on a familiar Southeast Asian street food favourite. The bite-sized sliders feature a housemade seafood patty made with batang fish and tiger prawns, rather than relying solely on the usual fish paste. The combination gives the otak-otak a meatier texture, with the juicy tiger prawns adding extra sweetness and bite. The seafood patty carries the characteristic smoky and aromatic spice profile of otak-otak and is tucked into a beautifully toasted brioche bun. A fragrant kaffir lime aioli adds a creamy, citrusy note that balances the spices while lifting each bite. The contrast between the rich, spiced seafood patty, buttery brioche and bright kaffir lime aioli makes this an easy-to-eat yet thoughtfully constructed starter.

Kopi C Hot / Kopi C Cold 4/5

To go with our brunch, we also had the traditional Kopi C, available hot for $5.90 or cold for $6.90. The coffee beans are sourced from the Gia Lai Highlands in Vietnam and roasted in Singapore by Generation Coffee Roasters. It offers a familiar local coffee experience while fitting comfortably into Tembusu’s modern interpretation of Singaporean flavours.

Singapore Chilli Crab Pasta 4/5

The Singapore Chilli Crab Pasta ($27) brings one of Singapore’s most iconic dishes into a pasta format, combining al dente rigatoni with soft-shell crab, blue swimmer crab and a sous vide egg. The rigatoni is thoroughly coated in a thick, rich housemade chilli crab sauce, with the slow-cooked sauce delivering the familiar sweet, savoury and spicy characteristics of Singapore-style chilli crab. The sauce has enough intensity to cling to the pasta without overwhelming it. A whole, crispy, deep-fried soft-shell crab sits on top, adding a satisfying crunch and a generous seafood element. The sous vide egg adds another layer of richness, with the silky yolk blending into the chilli crab sauce to create an even more luxurious finish. This playful interpretation should appeal to those who enjoy seeing familiar Singaporean flavours translated into contemporary dishes.

Andaman Prawn Risotto 4.2/5

The Andaman Prawn Risotto ($32) takes a decidedly more indulgent approach, with creamy risotto cooked in an intensely flavoured lobster bisque and topped with plump Andaman sea prawns and crispy sakura ebi. The rice absorbs the lobster bisque during cooking, resulting in grains packed with deep, velvety seafood flavour. Natural shellfish sweetness runs through the dish, giving it a luxurious, comforting quality. Crunchy sweet corn kernels are incorporated into the risotto, adding little pops of sweetness and texture that cut through the bisque’s richness. On top, the Andaman prawns are plump and well-cooked, while the scattering of crispy sakura ebi adds another layer of savoury seafood flavour and crunch. Among the mains, this was one of the more memorable dishes for us, particularly for its depth of seafood flavour and contrasting textures.

Signature Grand Dessert Bowl 3.5/5

For dessert, the Signature Grand Dessert Bowl ($13.90) is Tembusu’s take on the traditional Chinese Tong Sui. The eight-treasure fresh milk dessert soup comes loaded with herbal jelly, red bean, peach gum, lotus seeds, taro balls, osmanthus and water chestnut, bringing together a variety of textures and flavours in one bowl. The housemade taro balls have a pleasant chewiness, while the peach gum contributes its naturally gelatinous texture. Soft red beans provide an earthy sweetness, complemented by the floral fragrance of osmanthus and the subtle crunch of water chestnut. This comforting dessert offers plenty of ingredients to explore, with a lighter, more traditional finish after the richer mains.

Pink Guava Snow Ice 3.5/5

The Pink Guava Snow Ice ($12.90) offers a more refreshing finish with its fine, fluffy and almost cloud-like snow ice. Unlike conventional crushed ice, the ice is infused with pink guava flavour, creating a smoother texture that melts almost instantly on the tongue. The guava delivers a pleasant fruity sweetness balanced by a mild tartness, keeping the dessert refreshing rather than overly sugary. The natural acidity works particularly well as a palate cleanser after the richer seafood dishes, making this a good option for those looking for something light and fruity to finish.

Tembusu brings together Singapore’s familiar flavours with a contemporary approach, presenting Malay, Peranakan, Chinese and wider Southeast Asian influences in a setting that feels very much at home within the Singapore Botanic Gardens. Beyond the food, the lush Ginger Garden surroundings and air-conditioned, pet-friendly interior give Tembusu an appealing point of difference. It is a destination where the tropical setting, heritage-inspired flavours and contemporary dining experience come together naturally.


Tembusu
Ginger Garden
Singapore Botanic Gardens
1 Cluny Road
Singapore 259569
Tel: +65 8988 6658
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Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 8am - 9pm

Direction:
1) Alight at Napier MRT Station. Take Exit 1. Walk to Cluny Road. Cross the road and walk to Singapore Botanic Gardens. Walk to the destination. Journey time is about 8 minutes. [Map]

Hathaway Autograph @ Varel Singapore - Nostalgic Regional Classics Reimagined with Elegance

Hathaway Autograph opens as the flagship restaurant of the Hathaway brand, offering both loyal followers and new diners a compelling reason to rediscover its soulful cuisine. Located within the newly launched Varel Singapore, a Tribute Portfolio Hotel along Selegie Road, the restaurant marks a new chapter for the brand, building on its foundations in Dempsey and Capital Tower while embracing a more refined and contemporary expression.

Perched on the second level, the space impresses with its high ceilings, elegant interiors and lush al fresco terraces overlooking the Mount Sophia enclave. The setting strikes a fine balance between sophistication and warmth, setting the tone for a dining experience that is both polished and deeply personal. Under the helm of Chef Kenneth, the menu draws heavily on “soul food” memories, featuring heirloom recipes and regional Southeast Asian classics, all thoughtfully reimagined without pork or lard.

Heritage Kueh Pie Tee with Shrimp 4/5

We began with the Heritage Kueh Pie Tee with Shrimp ($9 for 3pc), a refined rendition of the beloved Peranakan classic. The delicate golden nyonya pastry cup was impressively thin and shatteringly crisp, cradling a well-braised filling of julienned jicama and carrots that had absorbed the full depth of a savoury stock. Each piece was crowned with a fresh, snappy shrimp and a touch of house-made chilli, adding a bright, piquant lift. It’s a nostalgic starter elevated through precision and restraint.

Otah Otah Mousse 3.8/5

The Otah Otah Mousse ($9 for 3pc) offered a modern interpretation of a familiar favourite. The mousse was exceptionally smooth, delivering the aromatic notes of lemongrass and turmeric with a subtle smokiness, reminiscent of traditional otah. Encased in crisp charcoal cornets and topped with golden tobiko, the dish provided both textural contrast and visual appeal, presenting local flavours in a contemporary, bite-sized format.

Salmon & Coconut Kinilaw 4/5

A refreshing contrast came in the form of the Salmon & Coconut Kinilaw ($19), inspired by the Filipino method of curing fish. The cubes of salmon were rich and buttery, balanced by a bright citrus-vinegar marinade. The addition of coconut milk lent a creamy, tropical nuance that softened the acidity, resulting in a vibrant and well-rounded dish that whetted the appetite.

Wagyu Buntut Broth (tasting portion) 4.2/5

The Wagyu Buntut Broth ($28) was a standout for its depth and richness. Slow-cooked for eight hours, the broth carried a robust beefiness infused with spices such as nutmeg, star anise and clove. The Wagyu oxtail was gelatinous and fork-tender, melting effortlessly into the soup, while root vegetables soaked up the savoury essence. It delivered a comforting, almost nostalgic warmth, akin to a hearty home-cooked meal elevated with premium ingredients.

Boston Lobster Noodle (tasting portion) 4/5

For a touch of indulgence, the Boston Lobster Noodle ($58) impressed with its luxurious execution. The lobster was perfectly cooked, retaining a firm, bouncy texture and natural sweetness. Tossed with noodles in a rich crustacean sauce infused with laksa spices, each strand was coated in umami goodness, anchoring the dish in familiar local flavours.

Ah Nya’s Fish Curry 4.2/5

A highlight of the menu is Ah Nya’s Fish Curry ($36), a heartfelt tribute to heirloom family recipes. The curry gravy was thick, robust and beautifully balanced, with a tangy brightness cutting through the richness of the coconut base. The barramundi fillet was moist and flaky, standing up well to the bold spices. It’s the kind of dish that calls for extra rice to savour every last spoonful.

Assam Udang 4.5/5

Equally compelling was the Assam Udang ($32 for 5pc), a dish that delivered bold, punchy flavours. The tiger prawns were fresh and firm, coated in a thick, glossy tamarind glaze that struck a perfect balance of sweet, sour and spicy. The sauce clung to every crevice, offering a deeply satisfying, finger-licking experience that highlights the essence of Nyonya cooking.

Signature Beef Cheek Rawon 4.2/5

The Signature Beef Cheek Rawon ($35) showcased the beauty of slow cooking. Braised for 12 hours, the beef cheek was incredibly tender, soaking up the rich, earthy buah keluak gravy. The dish carried a complex depth without veering into bitterness, making it both comforting and refined.

Tempe Buncis 4.2/5

Even the vegetable offering impressed. The Tempe Buncis ($14) combined crisp French beans with nutty tempeh, all tossed in a sweet-savoury kicap manis glaze. The addition of wok hei elevated the dish, giving it a smoky depth that made it far more than just a supporting side.

Princess of The Straits 4/5

Desserts continued the theme of nostalgia with a modern twist. The Princess of The Straits ($14) reimagined the classic Puteri Salat by pairing glutinous rice and pandan custard with salted gula jawa ice cream. The interplay of warm and cold, sweet and salty, created a delightful finish that was both comforting and sophisticated.

Glutinous Rice Pudding ‘Pulut Tai Tai’ 3.8/5

Finally, the Glutinous Rice Pudding ‘Pulut Tai Tai’ ($14) offered a familiar favourite in a refined form. The coconut-infused glutinous rice was chewy and fragrant, complemented by a silky kaya gelato that melted into the warm base. It’s a thoughtful reinterpretation that retains the soul of the original while presenting it in a more contemporary light.

Hathaway Autograph successfully bridges the gap between heritage and modernity, delivering Southeast Asian soul food that feels both deeply personal and elegantly executed. With its focus on heirloom recipes, premium ingredients, and refined techniques, it offers a dining experience that evokes nostalgia while embracing innovation. Whether you’re a long-time fan or a first-time visitor, Hathaway Autograph stands as a compelling destination for heartfelt, flavour-driven cuisine in a stylish setting.


Hathaway Autograph
Varel Singapore
Level 2
189 Selegie Road
Singapore 188332
Tel: +65 64503400
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Nearest MRT: Little India (DT, NE Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Little India MRT station. Take Exit A. Walk across the open-air carpark to Selegie Road. Turn right onto Selegie Road. Walk to the destination. Journey time is about 6 minutes. [Map]