The Masses @ Arcade The Capitol Kempinski - Celebrates The Festive Season with 7-Course Chef Menu Priced at $68.90 per pax

The Masses is ringing in the festive season with a playful, French-Asian inspired Christmas and New Year menu that showcases Chef Dylan’s signature flair for bold flavours, familiar comforts, and unexpected twists. We were invited to preview the 7-Course Chef Menu (from $68.90 per pax) and their seasonal beverages. What unfolded was a lively mix of colours, textures and creative pairings that will spark conversation around the table.

The Jingle Juice and The Grinch 3/5

We began with two festive drinks created specially for the season - The Jingle Juice and The Grinch. The Jingle Juice ($7.90/glass or $17.90/jug) is a refreshing cranberry-apple mocktail brightened with lime and mint. It tastes exactly as cheerful as it looks, making it an easy pick for non-alcohol drinkers. The Grinch ($18/glass or $49.90/jug), on the other hand, is a melon-liqueur and Prosecco cocktail that arrives in a gorgeous sparkling green. Visually enticing, though we found the flavour slightly muted compared to its vibrant appearance.

Home Made “Rainbow” Brioche 4/5

Louis Oyster 3.8/5

Gougeres 3/5

The meal opens with a trio of breads and snacks, and the standout for us was the Home Made “Rainbow” Brioche, which came warm, crusty, and beautifully speckled with pecans and prunes for added dimension. Slightly dense but very satisfying, especially when paired with the accompanying umami butter.

The Louis Oyster, topped with Bloody Mary, lime and a rim of smoked chilli salt, brings acidity and spice, though subtly. The Gougeres, stuffed with black truffle and finished with melted comté and kumquat, were adorable and aromatic, but flavour-wise leaned milder than expected.

Wagyu Beef Tartare 3.5/5

Kawaebi Pasta 4.2/5

Foie Gras 4.2/5

Among the four starter options, our table sampled three. The Wagyu Beef Tartare surprised us with the clever addition of nashi pear, which added crunch and gentle sweetness to balance the beef. The Kawaebi Pasta was easily the most memorable, packed with “prawn mee” umami thanks to Penang laksa prawn stock, minced pork, confit lemon, kawaebi shrimp and tiger prawn. What the menu didn’t mention but elevated the dish tremendously was the pork lard hidden within.

If you want something indulgent, the Foie Gras (+$15) is a worthy upgrade. Generously portioned, luscious and beautifully complemented by cranberry mostarda, petite apple and poultry jus.

Duo Irish Duck 3.8/5

Halibut 4/5

We continued with all three main options. The Duo Irish Duck features a flavourful confit portion and a tender duck breast, which is slightly gamey for my palate but still well-executed. The carrot-tangerine purée was bright, though the purple cabbage purée felt less cohesive, and we ultimately preferred the duck enjoyed on its own.

The Halibut was the favourite among us! A moist, clean-tasting fillet sitting atop a luxurious shellfish fondue hidden underneath. Elegant, balanced and something I would return specifically to order.

Wagyu Petite Tender 4/5

For beef lovers, the Wagyu Petite Tender (+$15) is a satisfying upgrade. The meat is fork-tender, but the true scene-stealer is the much-talked-about potato pavé that we absolutely couldn’t get enough of. While the miso aubergine purée added depth, it didn’t particularly enhance the wagyu itself.

Blood Orange Granita 3.8/5

A refreshing interlude arrives before desserts: the Blood Orange Granita, which reminded us of a refined take on mango-pomelo dessert. The combination of mango sorbet and pomelo works as a bright palate cleanser after the richer courses.

Chestnut Crème Caramel 3/5

Truffle & Tulakalum 3/5

There are two dessert choices. The Chestnut Crème Caramel brings together chestnut ice cream, gingerbread spice and spiced honey under a crème brûlée. Individually, each element is enjoyable, but together the flavours didn’t harmonise as well as expected.

The Truffle & Tulakalum is undoubtedly unique, with a heavy focus on truffles. The truffle ice cream, however, was a touch oily, likely due to truffle oil, but the Valrhona dark chocolate ganache and mousse were rich and well executed.

In true Chef Dylan fashion, the festive menu is creative, bold and peppered with unexpected pairings that make dining here a lively experience. While not every component landed perfectly for us, the menu offers variety, value and conversation-worthy dishes especially for festive gatherings with friends and loved ones.

Aside from the 7-Course Chef Menu, diners can also opt for a 10-Course Communal Menu ($68.90 per pax, min. 3 pax) and a 2-Course Lunch Menu (from $30.90 per pax) if you’re planning a daytime get-together.

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


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm
Sun: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Cendra Tapas Bar and Grill @ Gemmill Lane - Modern Catalan Flavours in a Cosy Hideout

Tucked away along Gemmill Lane, Cendra Tapas Bar and Grill is a cosy, modern Spanish-Catalan restaurant helmed by Chef-Owner Xavi Palau. Hailing from Barcelona, Chef Xavi brings a thoughtful mix of tradition and innovation, backed by his experience as former Executive Sous Chef at FOC. At Cendra, his personal interpretation of Catalan cuisine shines through in comforting, flavour-driven plates.

Crystal Bread with Tomatoes 4.8/5

We kick-started the meal with the Crystal Bread with Tomatoes ($12), further elevated with Iberico Ham ($36 for 50g). The sweet tomato spread layered over the crisp toast combined beautifully with the intensely flavoured Iberico ham. Each bite brought back fond memories of Barcelona, in which simple ingredients were treated with respect and allowed to shine.

Canadian Oysters N2 4/5

The Canadian Oysters N2 with Gin Fizz Foam ($8) offered a refreshing counterpoint. Briny and creamy, the oyster was lifted by the bright, zesty gin fizz foam, giving the classic raw oyster a playful twist.

"Ensaladilla Rusa", Smoked Mackerel on Crisp Toast 4.8/5

The Ensaladilla Rusa with Smoked Mackerel on Crisp Toast ($22 for 2pc) was one of the standout tapas. The classic, creamy Spanish potato salad paired harmoniously with smoked mackerel. It was simple yet incredibly satisfying. This dish is a reminder of how straightforward components can come together to create something truly memorable.

Cod Fish Fritters 4.2/5

The Cod Fish Fritter ($10 for 2pc) is another Spanish classic done well. Encased in a paper-thin, golden crust that gently shatters, the interior reveals a light, airy, mousse-like texture brought about by the whipped batter. The flavours unfold gradually, from the crisp, lightly toasted exterior to the tender, mildly briny cod within. A squeeze of lemon or a swipe of aioli brightens and completes this comforting bite.

Roasted Leek, Romesco, Hazelnuts 4.2/5

The Roasted Leek ($16) is grilled just enough to achieve a slight char, imparting a hint of smokiness while preserving its sweetness. Paired with romesco (a traditional Catalan sauce celebrated for its nutty, smoky richness) and hazelnuts, the dish offers a lovely balance of textures and flavours.

Spanish Octopus with Iberico Chorizo Foam 4.5/5

Another highlight was the Spanish Octopus with Iberico Chorizo Foam ($30). The octopus was cooked to a beautifully tender consistency, complemented by the rich, savoury Iberico chorizo foam that added depth and umami to every bite.

Pork Butifarra Rice "a la Llauna" 4.5/5

Unlike typical Spanish restaurants, Cendra does not serve paella. Instead, it introduces diners to A La Llauna, a traditional Catalan technique where rice is baked in a shallow metal tray. The Pork Butifarra Rice "a la Llauna" ($40) comes laden with a tomato-based sauce infused with butifarra sausage, pork ribs, and mushrooms. Smoky, savoury, and deeply comforting, each spoonful evokes the warmth of home-style Catalan cooking, refined just enough for the modern table.

Chocolate Soufflé with Stracciatella Ice Cream 4.2/5

We ended the meal with the Chocolate Soufflé with Stracciatella Ice Cream ($18), a flourless soufflé made with Costa Rica 70% chocolate. Soft, fluffy, and intensely chocolatey, it's a dessert that will undoubtedly delight chocolate lovers.

Cendra Tapas Bar and Grill stands out for its honest, flavour-driven approach to Catalan cuisine. While the menu keeps things tight and focused, each dish reflects Chef Xavi's depth of experience and personal connection to his heritage. Whether you're here for small plates, comforting baked rice, or simply to explore Catalan flavours beyond the usual paella, Cendra offers a warm and satisfying dining experience worth seeking out on Gemmill Lane.

Note: This is an invited tasting.


Cendra Tapas Bar and Grill
5 Gemmill Lane
#01-01
Singapore 069261
Tel: +65 96634084
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Sun-Mon, Wed-Fri: 12pm - 230pm, 6pm - 11pm
Sat: 6pm - 11pm
(Closed on Tue)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Il Toro Woodfire Grill @ Gemmill Lane - A Celebration of Woodfire Showcases Fire-Driven Italian-Australian Flavours

IL TORO Woodfire Grill at Gemmill Lane is a brand new concept by Chef Drew Nocente, the same chef-owner behind Cenzo and Chicco Pasta Bar. Drawing inspiration from the Italian tradition of grigliata and shaped by the Australian spirit, the restaurant places fire at the core of its menu. Expect bold flavours, whole cuts of meat, and a warm sense of hospitality, all anchored by the primal draw of woodfire cooking.

Focaccia, Beef Fat Candle 4/5

A playful start to the meal, the Focaccia ($8) comes accompanied by a candle made from beef fat. As it melts, the rendered fat becomes a savoury spread. The Focaccia itself is grilled for a crisp exterior, making this both fun in concept and enjoyable in flavour.

Foie Gras, Fig & Pistachio 4/5

The Foie Gras ($8/pc) is rich and creamy, paired thoughtfully with sweet fig and crunchy pistachio. The combination provides a balance of sweetness and nuttiness, lifting the foie gras without overwhelming it.

Coffin Bay Oysters, Yuzu Koshu & Smoked Beef Fat 4/5

The Coffin Bay Oysters ($6/pc) offer clean brininess with a bright citrus touch from yuzu koshu. The smoked beef fat adds depth, resulting in a finish that is both vibrant and savoury.

Sea Bream, Amalfi Lemon, Bone Reduction and Caviar 3.8/5

The Sea Bream ($22) is served in a ceviche style with Amalfi lemon and bone reduction, topped with caviar. While well assembled, the flavours could be bolder to better highlight the fish's natural sweetness.

Iberico Pork Belly & Sausage Skewer 3.8/5

The Iberico Pork Belly & Sausage Skewer ($8/pc) is hearty and satisfying, and many tables seemed to be ordering it. Although nicely grilled, the seasoning could be punchier to fully showcase the meat's richness.

Tiger Prawns, Garlic Chilli 4/5

The Tiger Prawns ($10/pc) are sweet and smoky from the grill. The garlic chilli brings bold flavour and enhances the prawn's natural sweetness, giving a rich, robust kick.

Octopus, Nduja, Burnt Chive Butter & Miso Corn 4.2/5

The Octopus ($36) is well handled, tender, and has a pleasant bite. The pairing of nduja and burnt chive butter adds layers of umami and spice. The side of miso corn is notably excellent, sweet, juicy, and highly addictive.

Blackmore Wagyu MS9+ Tri Tip 4.2/5

The Blackmore Wagyu MS9+ Tri Tip ($78, 200g) is exclusive to IL TORO and available daily in limited quantities. While tri tip is naturally leaner, it is cooked beautifully here, resulting in tender, flavourful meat with the signature woodfire aroma.

Baby Potatoes, Hot Honey & Ricotta 4.5/5

A standout side, the Baby Potatoes ($12) are tossed in hot honey and served on creamy ricotta. Sweet, savoury and texturally satisfying. This is the kind of side you'll want seconds of.

Mint Slice Al Fuoco 4/5

For dessert, the Mint Slice Al Fuoco ($16) features mint semifreddo, smoked chocolate ganache and meringue. The tableside brûlée of the meringue adds theatre and creates a pleasing caramelised crunch to finish.

Overall, IL TORO delivers a bold, fire-forward dining experience that showcases Chef Drew's strong understanding of balance, produce and smoky depth. The woodfire element is consistent and intentional, from starters to dessert. A welcome addition to Gemmill Lane for those who appreciate grilled meats and Italian-Australian conviviality.

Note: This is an invited tasting.


Il Toro Woodfire Grill
18 Gemmill Lane
Singapore 069255
Tel: +65 82591021
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Nearest MRT: Telok Ayer (DT Line)

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

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - A Refreshed Cantonese Journey by Chef Aaron Tan

Man Fu Yuan at InterContinental Singapore introduces a refreshed dining experience that honours the refined legacy of Cantonese cuisine while embracing modern expressions under the vision of Executive Chinese Chef Aaron Tan. Inspired by his travels across Asia, Chef Aaron presents reimagined dishes that celebrate the roots of Cantonese flavours while catering to the evolving tastes of today’s diners.

Classic Cantonese Roasted Iberico Pork Collar with Caviar 4.5/5

Chilled Crab Meat with Crab Roe 4.2/5

Spinach Prawn Dumpling with Black Truffle 4.5/5

Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli 4.2/5

An elevated rendition of Man Fu Yuan's signature starter, the Chef Combination 2.0 ($38) brings together elements from dim sum, cold kitchen, hot kitchen and barbecue in one elegant presentation. Each component tells its own story. The Chilled Crab Meat with Crab Roe showcases the natural sweetness of fresh crab, complemented by the richness of the roe. Meanwhile, the Classic Cantonese Roasted Iberico Pork Collar with Caviar layers smoky, tender pork with the briny pop of caviar, adding a luxurious twist to a Cantonese favourite. The Deep-fried Fanny Bay Oyster with Crispy Garlic and Dried Chilli delivers a bold interplay of textures and spice, echoing the essence of wok hei with a refined finish. Completing the quartet, the Spinach Prawn Dumpling with Black Truffle reimagines the classic har gow, its silky wrapper encasing sweet prawn accented by earthy truffle. Together, the platter invites diners to rediscover the breadth of Cantonese cuisine, showcasing Chef Aaron's ability to honour tradition while presenting it through a modern, elevated lens.

Poached Red Grouper Fillet in Superior Fish Broth 4.8/5

The Poached Red Grouper Fillet in Superior Fish Broth (market price) is a comforting highlight of the new menu. The tender grouper is poached to perfection in a nourishing broth infused with dang gui and goji berries, then elevated with the aroma of 15-year aged Hua Tiao wine.

Oven-baked Rock Lobster 4.5/5

A modern homage to the nostalgic 1990s Cantonese banquet favourite, the Oven-baked Rock Lobster ($52) is lightly fried before being baked with salted egg yolk sauce, cheese and Thai honey pineapple. The result is a dish that balances sweetness, richness and creamy indulgence while staying rooted in Cantonese flavours.

Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce 5/5

The Flambe Live Prawn with Ginger, Scallion and Singapore White Pepper Sauce is a showstopper. The sweet, firm prawn is complemented by a pungent, aromatic white pepper sauce, which is the soul of the dish, heightened by the theatrical flambé, which deepens its flavours and aroma.

Crispy Sea Cucumber, Preserved Leek, Minced Pork Sauce, Hong Kong Vegetables 4/5

The Crispy Sea Cucumber is given a crisp coating for contrast, paired with a savoury minced pork sauce reminiscent of mapo tofu. It is a clever play of textures that anchors the dish with bold flavours.

Yellow Chicken 4.5/5

Cooked in a claypot with a medley of aromatics, the Yellow Chicken is tender, juicy and infused with the fragrance of sand ginger, garlic and scallions. It is a comforting crowd-pleaser.

Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices 4.2/5

Designed for sharing, the Flambe Roasted Angus Beef Tomahawk with Mongolian Sauce and Spices ($188) is first deep-fried to awaken its aroma before being flambéed tableside in a dramatic display. While Western in appearance, the preparation is rooted in Cantonese technique, tied together with a fragrant Mongolian sauce that enhances the celebratory spirit of the dish.

Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, Peach Collagen 4.8/5

The Chilled Soya Milk with Egg White, Bird's Nest, Lotus Seeds, and Peach Collagen brings the experience to a refreshing close. Smooth, silky soya milk is elevated with bird's nest, lotus seeds and peach collagen, offering both luxury and textural finesse.

Man Fu Yuan’s refreshed menu is a thoughtful marriage of heritage and innovation. Chef Aaron Tan honours the finesse of Cantonese cuisine while introducing reimagined expressions that captivate both palate and eye. From nourishing broths to flambéed showpieces, each dish reflects a respect for tradition, elevated with modern sophistication.

Note: This is an invited tasting


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]