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]

Chao Shan Xiao Chi (潮汕小吃) @ Geylang Road - Traditional Teochew Flavours Priced Between $8 and $15 Dollars

Chao Shan Xiao Chi (潮汕小吃) is a no-frills, casual Teochew eatery along Geylang Road, run by a father-and-son team, with the chef hailing from Chao Shan, China. Most dishes are priced between $8 and $15, and what's even better, there is no GST or service charge here. The menu leans heavily on traditional Teochew fare, including some rarely seen heritage dishes.

Traditional Fried Oyster Omelette 4/5

One of the most popular items here is the Traditional Fried Oyster Omelette ($8). Unlike the usual gooey style, this version is more crispy, with plump and fresh oysters. The tangy chilli sauce on the side lifts the dish and rounds off the flavours nicely.

Pig Intestine Glutinous Rice 4/5

The Pig Intestine Glutinous Rice ($12) is a traditional, labour-intensive dish not often found in restaurants today. The glutinous rice was aromatic and comforting, further enhanced by the addition of peanuts and sesame seeds, which gave both fragrance and textural contrast.

Large Pig Intestine Stir Fried with Preserved Vegetable 3/5

This was a first for me to have Large Pig Intestine Stir Fried with Preserved Vegetable ($10). The sweet-salty preserved vegetable paired decently with the chewy intestine, which was well-cleaned and free from gaminess. Straightforward but not particularly memorable.

Pig Trotter Terrine 4/5

A classic Teochew favourite, the Pig Trotter Terrine ($12) was gelatinous and silky, set naturally from collagen. The standout here was the braising sauce, which carried a richer depth of flavour compared to others I’ve tried.

Prawn Roll, Liver Roll Platter 4/5

The Prawn Roll and Liver Roll Platter ($15) was deep-fried to golden brown perfection. The exterior was crisp while the generous fillings provided a hearty bite. It is a great sharing plate.

Kai Lan with Dried Sole Fish 3.5/5

The Kai Lan with Dried Sole Fish ($12) was well executed, with the greens retaining their crunch. However, the dried sole fish flavour was rather muted.

Steamed Pomfret (Market Price)

The Steamed Pomfret was done in the traditional Teochew style, steamed with salted vegetables and sour plum for a light, slightly tangy broth. The fish was moist, allowing its natural sweetness to shine.

Cold Crab 2.5/5

Unfortunately, the Cold Crab fell short. The one we had wasn’t the freshest nor the meatiest, making it a disappointing order that night.

Rice Noodle with Preserved Radish 4/5

The Rice Noodle with Preserved Radish ($12) had good wok hei, with the noodles infused with smoky flavour. The addition of diced kai lan and preserved radish provided crunch and contrast, making it an enjoyable dish.

Teochew Oyster Congee 4.2/5

My favourite dish of the evening was the Teochew Oyster Congee ($12), served bubbling hot in a claypot. Cooked in the Teochew style, the rice grains retained their texture instead of being fully broken down. The oysters lent a natural seafood sweetness to the light, flavourful broth – hearty, comforting, and delicious.

Sugar Coated Sweet Potato with Yam 4/5

We ended the meal on a sweet note with the Sugar Coated Sweet Potato with Yam ($12), a simple yet delightful dessert. The root vegetables were coated in a crisp, syrupy glaze for a satisfying crunch and sweetness.

Chao Shan Xiao Chi is a hidden gem for traditional Teochew cuisine, featuring some rare and heritage recipes. While not every dish stood out (the Cold Crab was a miss), there are plenty of authentic offerings here worth returning for – especially the Oyster Congee, Pig Trotter Terrine, and Pig Intestine Glutinous Rice.


Chao Shan Xiao Chi (潮汕小吃)
749 Geylang Road
Singapore 389655
Tel: + 65 9815 3139
Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D. Walk down Paya Lebar Road to Geylang Road. Turn right onto Geylang Road. Walk down Geylang Road. Walk to destination. Journey time about 6 minutes. [Map]

Ginger.Lily @ Hilton Singapore Orchard - New Afternoon Tea Chapter, "A Symphony of Origins: Terroir and Bloom"

The next chapter in Ginger.Lily's storybook-inspired afternoon tea concept invites guests to discover "A Symphony of Origins: Terroir and Bloom", a collaboration between Michelin-starred Chef Adrien Descouls and Hilton Singapore Orchard's Executive Sous Chef Cindy Khoo. Inspired by the landscapes, traditions, and artistry that define their culinary journeys, this menu is a whimsical tribute to heritage and nature reimagined on the plate.

From savoury creations that echo the volcanic soils and rolling hills of Chef Adrien's native Auvergne, to delicate pastries where Chef Cindy infuses French precision with Japanese finesse, each bite tells a story of place, memory, and imagination. Together, they present an afternoon tea experience that is both refined and poetic, a celebration of origins transformed into flavours that linger.

Afternoon tea at Ginger.Lily is available in two seatings, 1:00pm to 3:00pm and 3:30pm to 5:30pm. The experience is priced at $78++ per diner and includes one glass of cocktail or mocktail and two pots of tea, with a minimum of two diners required. Guests are kindly encouraged to inform the team of any dietary restrictions at the time of reservation.

Tea Scent Bar

Before diving into the food, I must first share my love for the artisanal tea selection, thoughtfully curated with Pryce Tea. The offerings are pretty special, featuring floral and fruity blends such as Vanda Miss Joaquim, Pink Ginger.Lily, Forest Berries, Kyoho Oolong, and Shizuoka Muskmelon. There is a tea scent bar, where guests can smell the various tea blends before making a choice. Coffee is also available, with a regular selection of black coffee, Americano, Latte, Flat White and Cappuccino.

Peach Sour Mocktail

Guests are also treated to a welcome drink, either the Champignon "Mushrooms" Cocktail, an interesting blend of sous-vide shiitake, Lapsang Souchong tea, and Stranger & Sons gin, or the Peach Sour Mocktail, crafted with Hakuto peach oolong, slow-pressed guava, and yuzu. We opted for the mocktail, which was bright, refreshing, and a perfect start to the afternoon.

Huître - Oyster

To begin, we were served freshly shucked Oysters, delicately paired with floral tea jelly, lemongrass, and a hint of vin jaune.

Shepherds’ Truffle Broth

The next course was a heartwarming Shepherds’ Truffle Broth, where the velvety richness of Marabel potatoes blended with cheese, finished with fresh truffle shavings for an earthy, comforting, and luxurious touch.

Tartare de Bœuf

The Tartare de Bœuf features Fin Gras du Mézenc, a prized beef from the Auvergne region, paired with spiced tea and a roasted artichoke sabayon. Whilst this is of course meant to be served raw, I opted to have the beef cooked to suit my preference. It is a tasty, moreish appetiser.

Savouries In A Pink Box

The selection of savoury tea treats arrived in a charming pink, storybook-like box. On the top layer were the Pink Radish Flower Tarte, Cold-Smoked Trout, and Hen’s Egg with French Caviar, all of which I thoroughly enjoyed.

Pink Radish Flower Tarte

Cold-smoked Trout

The Pink Radish Flower Tarte was so pretty, and had vegetable top pesto as well as beurre noisette. The Cold-smoked Trout was a delicate finger sandwich with strained fresh cheese and some ikura.

Hen’s Egg with French Caviar

In particular, the Hen’s Egg with French Caviar was a luxurious miniature masterpiece, featuring a smooth vodka mousse crowned with exquisite French caviar, and with a whisper of umami from dashi.

Drawer of Sandwiches

In one of the drawers, there were heartier savoury options. There was the Seven-Grain French Baguette with Beef Ham and creamy Saint-Nectaire cheese, alongside the Slow-Cooked Veal Milk Bread Bun. However, there was too much bread for me, and this was quite filling.

Sweet Ending - In A Blue Box

The dessert selection was a charming array of inventive sweets, beautifully presented in a storybook-like box.

Plate of 4 Sweets

The Hakuto Peach Chouquette was a delicate puff, layered with herb gel, peach tea, and framboise jam, while the Pink Lady Macaron combined black sesame praline with a subtly tea-infused ganache. The Tarte aux Amandes with Avocado paired creamy avocado whip with tangy lemon crémeux for a surprisingly fresh twist, dressed with delicate purple edible flowers. There were also soft, fragrant Hojicha Honey Madeleines, glazed with a honey olive drizzle.

Hokkaido Potato Churros

I was very pleasantly surprised by the Golden Hokkaido Potato Churros, which were served hot and crispy, and tasted like a cross between French fries and sweet churros. These were super good! It was also served with a bright kumquat cream for dipping.

Berries en Fleurs Gâteau

The Berries en Fleurs Gâteau was a decadent composition of tea-infused crémeux, freeze-dried raspberries, and rich Botanique en Fleurs 68% house-blend chocolate.

Scones

No afternoon tea is complete without scones and Ginger.Lily offering features Tahitian Vanilla and Strawberry Scones, accompanied by passionfruit compote, lychee muscat marmalade, and rich clotted cream.

Overall, it was a thoughtfully curated afternoon tea experience, with lovely presentation, nuanced flavours, and a delightful play of floral and fruity notes that I really enjoyed. Warm and thoughtful service too from the team, who made our afternoon very enjoyable and relaxing.

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.


Ginger.Lily
Hilton Singapore Orchard
Level 5
333 Orchard Road
Singapore 238867
Tel: +65 6831 6273
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 8am to 1am

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]