Nai Nai Flavor (椿花奶奶) @ I12 Katong - Debuts in Singapore with Unique Hangzhou Dishes You Don’t Often See

One of Hangzhou’s most sought-after dining concepts has arrived in Singapore with the opening of Nai Nai Flavor (椿花奶奶), marking its first foray outside China. The restaurant showcases a repertoire of handmade dishes and regional specialities that are still relatively under the radar locally. Rooted in Hangzhou, the cultural heart of the Jiangnan region, the cuisine here draws from Hang Bang Cai (杭帮菜), a subset of Zhejiang cuisine, one of China’s eight great culinary traditions. Known for its refined, lighter profile and emphasis on natural flavours, the dishes lean towards balance rather than bold seasoning.

Spicy Tofu Pan-fried Bun 3.5/5

The Spicy Tofu Pan-fried Bun ($12.80) is a rare find in Singapore, offering a creative spin on the classic sheng jian bao. Swapping out the usual minced pork filling, this version features a mapo-style tofu interior, bringing a Sichuan-inspired twist to the Jiangnan staple. The dough is freshly prepared and pan-fried to achieve a crisp, golden base, while the top remains soft and fluffy from steaming. What sets this apart is the addition of a thin layer of whisked egg at the base during frying, forming a delicate, crispy “skirt” that carries a subtle omelette-like fragrance. While I appreciated the contrast in textures, from the fluffy bun to the crisp base and eggy crust, the tofu filling fell short. It lacked the depth and satisfying bite that a well-marinated meat filling typically delivers, resulting in a less impactful overall experience.

Shaoxing Steamed Soup Dumplings 3.5/5

The Shaoxing Steamed Soup Dumplings ($11.50) present a lesser-seen variation of xiao long bao. Originating in Shaoxing, Zhejiang, these dumplings are filled with seasoned pork. They are topped with finely shredded egg and a light brushing of fermented bean curd sauce, lending a gentle savoury complexity. While the concept was intriguing, the execution did not quite meet expectations. The dumplings lacked the hallmark soupy interior one would anticipate, and the distinctive aroma of Shaoxing wine was barely perceptible. As such, the dish felt more like a regular steamed dumpling rather than a standout regional speciality.

Youbu Style Egg Cake (Egg & Chicken Pancake) 4.5/5

A highlight of the meal, the Youbu Style Egg Cake: Egg & Chicken Pancake ($11.80) is another rarity in Singapore. This regional delicacy is said to be prepared using a 1,300-year-old technique in which an egg is incorporated directly into the dough during cooking rather than added as a filling. The result is something between a pancake and a flatbread, with crisp, golden edges and a rich, slightly chewy centre. Packed with juicy chicken, fragrant chives, and egg, each bite was immensely satisfying. The interplay of textures and flavours made this dish incredibly addictive and easily one of the standouts on the menu.

Saliva Chicken 3/5

The Saliva Chicken ($8.80), also known as mouthwatering chicken, is a cold appetiser with a bold, spicy profile designed to whet the appetite. However, this rendition felt rather muted. It lacked the punchy, numbing heat and aromatic complexity typically associated with the dish, making it somewhat forgettable.

Minced Pork Noodles 3/5

The Minced Pork Noodles ($8.50) features springy noodles topped with a generous portion of braised minced pork in a dark soy-based sauce. The flavour profile leans towards the savoury-sweet spectrum characteristic of Zhejiang cuisine. Accompaniments such as shredded cucumber, carrot, and peanuts add layers of texture. While comforting, the dish did not quite stand out among the other offerings.

Grandma’s Secret Dish, Chicken & Pork Soup 4.2/5

The Chicken & Pork Soup ($16.80/$29.80) is a hearty claypot dish that focuses on depth of flavour achieved through slow cooking rather than heavy seasoning. Sealed with a sheet of beancurd skin, the dish releases a comforting aroma upon opening. The broth is rich yet clean-tasting, drawing natural sweetness from ingredients such as sweet corn, mushrooms, and red dates. It delivers a nourishing, homely quality that is both soothing and satisfying. Notably, while menu photos and other reviews indicated the presence of cordyceps flowers, these were absent in my serving.

Brown Sugar Glutinous Rice Cake 4.2/5

Rounding off the meal is the Brown Sugar Glutinous Rice Cake ($5.80), a traditional dessert also known as Hong Tang Ci Ba. The glutinous rice is pounded and shaped into batons, then deep-fried to achieve a crisp exterior while retaining a soft, chewy centre. Served with a generous drizzle of brown sugar syrup, the dessert offers deep caramel notes that complement the mild, sticky rice. It is a simple yet satisfying end to the meal, beautifully balancing texture and sweetness.

Overall, Nai Nai Flavour offers a refreshing glimpse into the understated elegance of Hangzhou cuisine, featuring several unique dishes not commonly found in Singapore. While some executions could be refined, the restaurant succeeds in bringing a distinct regional identity to the local dining scene.

Note: This is an invited tasting.


Nai Nai Flavor (椿花奶奶)
I12 Katong
112 East Coast Road
#02-13/14
Singapore 428802
Tel: +65 62220535
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Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Marine Parade MRT station. Take Exit 3. Walk straight to Joo Chiat Road. Turn left onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to the destination. Journey time about 6 minutes [Map]

Longjing (绿茶餐厅) @ Novena Square - Elegant Zhejiang Flavours in a Serene Bamboo-Inspired Setting

Following its successful debut at Suntec City, where snaking queues became a daily sight, Longjing (绿茶) has expanded with a new outlet at Novena Square. Hailing from Hangzhou, the brand spotlights Zhejiang (Jiangnan) cuisine, known for its light, refined, and produce-forward approach in contrast to the bolder, spice-laden profiles of other Chinese regional cuisines.

Stepping into the Novena space, diners are greeted by a serene bamboo-themed interior, an evolution of the brand’s signature “water town” aesthetic. Glowing lanterns, hand-painted murals, and wooden accents come together to evoke the poetic charm of Jiangnan’s misty waterways, offering a tranquil dining atmosphere that complements the cuisine’s understated elegance.

Vermicelli Wrapped Shrimps 4.2/5

We began with the Vermicelli Wrapped Shrimps ($18.80). Presented on a sizzling hotplate, the dish is theatrically finished tableside with a drizzle of sauce that releases an aromatic burst. The prawns are succulent and bouncy, while the vermicelli acts as a sponge, soaking up the umami-laden seafood juices, garlic, and fragrant oil. Despite its robust flavours, the dish remains balanced and not overly salty, staying true to the restrained seasoning typical of Zhejiang cooking.

Chive and Shrimp Crispy Pancake 3.5/5

The Chive and Shrimp Crispy Pancake ($8.80) offers a contrast in texture. Its thin, golden-brown wrapper shatters upon bite, delivering a brittle crispness with a surprisingly light, non-greasy finish. Within, a fragrant filling of chopped Chinese chives and shrimp provides a punchy, garlicky aroma balanced by the seafood’s natural sweetness.

Double Boiled Black Chicken Soup with Bamboo Fungus 4/5

For something comforting, the Double Boiled Black Chicken Soup with Bamboo Fungus ($7.80) delivers a nourishing, restorative quality. The broth is clear and delicate, with a natural sweetness drawn from hours of double boiling. The bamboo fungus lends an interesting textural dimension, spongy yet gently crispy, absorbing the broth while adding a subtle bite.

Stir-fried Chinese Chive 4/5

Vegetable dishes are handled with equal finesse. The Stir-fried Chinese Chive ($11.80) showcases commendable wok hei, lending a smoky aroma that enhances the chives’ inherent garlicky sharpness. Flash-fried to retain their vibrant green hue and slight crunch, the young chives are tender and aromatic without turning fibrous.

Hangzhou Eggplant with Sweet Peppers 4/5

Equally satisfying is the Hangzhou Eggplant with Sweet Peppers ($9.80). Unlike its oilier Sichuan counterparts, this rendition is lighter and more refined. The eggplant is braised to a silky, melt-in-the-mouth consistency, while sweet peppers introduce a gentle brightness and colour contrast without overpowering the dish.

Longjin Roast Chicken 4.2/5

Among the meat offerings, the Longjing Roast Chicken ($23.80) stands out. Subtly infused with tea aroma, the dish carries a clean, fragrant finish that balances the richness of the roasted fat. The chicken is tender and juicy, encased in a paper-thin, golden skin that crackles lightly upon bite while remaining surprisingly lean.

Fiery Ribs 4.2/5

For those seeking bolder flavours, the Fiery Ribs ($23.80) offer a punchier profile. The ribs boast a crisp exterior and tender, fall-off-the-bone interior, coated in a dry-rub seasoning of dried chillies, garlic, and peppercorns. The heat is fragrant and mildly numbing, reminiscent of mala but less oily and more restrained, making it accessible yet satisfying.

Claypot Rice with Egg, Smoked Pork, Mushroom, and Choy Sum 4.2/5

The Claypot Rice with Egg, Smoked Pork, Mushroom, and Choy Sum ($15.80) rounds off the savoury selections. Cooked traditionally in a claypot, the rice develops a prized scorched crust (guoba) along the base, delivering a smoky crunch that contrasts with the fluffy grains above. Compared to the darker, soy-heavy Cantonese versions, this rendition is cleaner yet still deeply savoury.

Leifeng Pagoda 3.8/5

On a lighter note, the Leifeng Pagoda ($4.80) is a visually appealing dessert inspired by the iconic Pagoda. The silky milk-based pudding is gently sweetened, allowing its creamy, milky fragrance to shine. With its delicate wobble and melt-in-the-mouth texture, it provides a refreshing and elegant conclusion to the meal.

Overall, Longjing’s Novena outlet continues to impress with its thoughtful execution of Zhejiang cuisine — a cuisine that celebrates subtlety, balance, and natural flavours. Coupled with its immersive ambience, it offers a dining experience that feels both transportive and comforting, bringing a slice of Jiangnan’s poetic charm to Singapore.

Note: This is an invited tasting.


Longjing (绿茶餐厅)
Velocity @ Novena Square
238 Thomson Road
#03-09/10
Singapore 307683
Tel: +65 6348 4476
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Nearest MRT: Novena (NS Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 5pm - 10pm
Sat-Sun: 11am - 2pm, 5pm - 10pm

Direction:
1) Alight at Novena MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Westlake @ Queen's Road - Celebrates 52nd anniversary with 52% off Selected Heritage Favourites And New Dishes

Located along Queen’s Road in a charming old neighbourhood, Westlake is celebrating 52 years of heritage with a lineup of new dishes, alongside attractive discounts on selected items from 13 April to 29 May 2026.

Braised Pork with Pau 4.2/5

For decades, Westlake has been synonymous with its Braised Pork with Pau, which some may recall picking up on several occasions from its takeaway kiosks. At the restaurant, you can now enjoy this signature dish ($20 for 5pcs, $37 for 10pcs) in a more comfortable setting. The pork belly featured a pleasing fat-to-meat ratio, coated in a rich, flavoursome sauce that was thick yet not overwhelming. The lotus pau is specially made with a firmer structure to better hold the filling. While satisfying, I would have preferred a more melt-in-your-mouth texture and a slightly thicker cut of pork.

Hot & Sour Soup 4.8/5

Another community favourite is Westlake’s Hot & Sour Soup ($16/$20/$28), and it’s easy to see why. Made with house-brewed chicken stock simmered for 24 hours and brimming with black fungus, shiitake mushrooms, and tofu, the soup was deeply flavourful with a pleasing consistency and well-balanced heat. Once adjusted with vinegar to taste, it easily ranks among the better renditions I’ve had in a long time.

Butter King Prawn 4.2/5

Butter King Prawn ($38/$58/$76) impressed with prawns topped with a generous heap of butter-fried coconut flakes. While the prawns leaned slightly dry, the aromatic coconut flakes more than made up for it. The highlight was biting into the crispy prawn head together with the fragrant topping.

Claypot Hokkien Mee 3/5

Served in an earthenware pot, the Claypot Hokkien Mee ($10/$16/$22) features wok-fried noodles simmered to absorb flavour. It was hearty and generously packed with prawns, squid, pork, and vegetables. However, it would have been better with a deeper wok hei and a less pronounced alkaline note in the noodles.

Westlake Roast Chicken 4.5/5

A definite crowd-pleaser and a dish that regulars come back for, the Westlake Roast Chicken ($25/$43) is expertly fried whole, achieving a golden, crispy skin while retaining juicy meat.

Stir-Fried Beancurd with Green Chilli 3/5

Among the new dishes, the Stir-Fried Beancurd with Green Chilli ($15/$19/$23) features tofu cooked in an umami-rich black bean sauce with minced meat. The dish is finished with a house sauce, originally crafted by Westlake’s founder and now passed down to the third generation. While the tofu itself was flavourful, the addition of green chillies felt somewhat unnecessary.

Claypot Chilli Frog Leg 4/5

A more uncommon local offering, the Claypot Chilli Frog Leg ($25/$37/$48) is cooked with quintessential aromatics such as chilli padi, dried chilli, onion, ginger, and spring onion. Interestingly, it is paired with chee cheong fun instead of the usual porridge. While I have limited experience with this dish, enthusiasts might miss the comforting element that porridge typically brings.

Minced Pork with Bean Sauce Noodle 5/5

My favourite among the new offerings is the founder’s treasured recipe of Minced Pork with Bean Sauce Noodle ($10/$16/$20). Tossed with spinach and shredded cucumber, the noodles are coated in a savoury, not overpowering fermented bean paste. Surprisingly light on the palate, this dish truly delighted.

Tau Sah Pancake 3.5/5

To end on a sweet note, we had the Cantonese classic Tau Sah Pancake ($22). Thinner and crispier than most versions I’ve tried, it still delivered a satisfying finish to the meal.

To mark its 52nd anniversary, Westlake is offering diners 52% off selected dishes from 13 April to 29 May 2026. The promotion features Butter King Prawn, Stir-Fried Beancurd with Green Chilli, Claypot Chilli Frog Leg, and Minced Pork with Bean Sauce Noodle. The promotion is available all day from Monday to Wednesday, and during lunch hours (11am to 2pm) on Thursday and Friday

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


Westlake
Block 4 Queen’s Road
#02-139
Singapore 260004
Tel: +65 6474 7283
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Nearest MRT: Farrer Road (CC Line)

Operating Hours:
Daily: 11am – 2pm, 5pm – 9pm

Direction:
Alight at Farrer Road MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

MODU Samgyetang Specialty @ Mandarin Gallery - Launches New Nokdu (Mung Beans) Samgyetang

After my visit to MODU last year, I returned to try a new menu item — the Nokdu Samgyetang. It was pleasant to see that the restaurant still draws a long queue of diners eager to savour its comforting ginseng chicken soup. Just like our previous visit, we opted for the 2 Pax Set ($98), which includes an appetiser, a shareable dish, two choices of Samgyetang, and a shared dessert. The set offers a well-rounded sampling of MODU’s offerings while allowing diners to explore the variety of Samgyetang broths available.

HwangTaeChae 5/5

The meal began with HwangTaeChae, a savoury and crisp snack made from dried pollock strips. It reminded me of dried sole fish, but with a sweeter and more umami-laden profile. Light, crunchy and incredibly addictive, it was difficult to stop reaching for more even before the main dishes arrived.

Minari Pancake 4.2/5

For our shareable dish, we went with the Minari Pancake, a unique take on the classic Korean pajeon. The minari (Korean watercress) lends the pancake a bright, herbaceous note, while the addition of Bori shrimp enhances its umami depth. The pancake arrived with a crisp, golden exterior that added to the overall enjoyment, and dipping it into the accompanying special sauce further amplified the flavours.

Nokdu Samgyetang 4.2/5

MODU offers six variations of Samgyetang, and for our first choice, I decided on the Nokdu Samgyetang, a new flavour on the menu. This lighter and revitalising interpretation of Korea’s iconic ginseng chicken soup features mung beans (nokdu) simmered with traditional ingredients. The result is a cleaner, lighter herbal broth that still retains the nourishing qualities the dish is known for. The mung beans impart a gentle nuttiness and natural thickness to the soup, making it comforting yet not overly heavy — perfect for those seeking something wholesome and balanced.

Perilla Seed Samgyetang 4.5/5

We also tried the Perilla Seed Samgyetang, another distinctive variation that stood out for its rich, nutty depth. Ground perilla seeds enrich the broth with a creamy texture and aromatic fragrance that coats the palate beautifully. Compared to the Nokdu version, this felt more robust and hearty, with the perilla lending an earthy, slightly toasted flavour that pairs wonderfully with the tender chicken and herbal broth.

GotGam Mari 4/5

To wrap up the meal, we were served GotGam Mari, a dried persimmon stuffed with cream cheese and walnuts. The dehydration intensifies the persimmon’s natural sweetness, giving it a luscious, chewy texture. The creamy cheese filling adds a slightly tangy contrast, while the walnuts provide a pleasant crunch, rounding off the meal on a sweet and satisfying note.

Overall, the return visit to MODU reaffirmed why the restaurant continues to draw crowds for its comforting Korean ginseng chicken soup. The 2 Pax Set offers a satisfying and well-balanced way to experience the menu, from the addictive HwangTaeChae to the flavourful Minari Pancake. Among the Samgyetang selections, the Nokdu version impressed with its lighter, more wholesome profile, while the Perilla Seed Samgyetang delivered richer, nuttier depth for those who prefer a heartier broth. Rounded off with the delightful GotGam Mari dessert, the meal showcased MODU’s thoughtful approach to traditional flavours with distinctive variations. For anyone craving nourishing Korean comfort food, MODU remains a worthwhile destination.

Note: This is an invited tasting.


MODU Samgyetang Specialty
Mandarin Gallery
333A Orchard Road
#02-37
Singapore 238897
Tel: +65 8035 8833
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 11pm
Sat-Sun, PH eve & PH: 1130am - 11pm

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 the destination. Journey time is about 5 minutes. [Map]

Im Jai by Pun Im @ Icon Village - Where Thai Comfort Food Meets Refined Techniques

Tucked in the heart of Tanjong Pagar at Icon Village, IM JAI by Pun Im is the casual Thai dining concept from chef-owner Vincent Pang, the culinary mind behind private-dining outfit Pun Im. Opened in September 2025, IM JAI, which translates to “a full heart” in Thai, reflects Pang’s personal journey from finance to food, blending soulful Thai flavours with refined techniques honed at Le Cordon Bleu Dusit and during his stints in Michelin-starred kitchens in Bangkok. The menu spans comforting classics alongside thoughtful reinterpretations, offering diners a deeper dive into Thai cuisine beyond the usual crowd favourites.

Appetiser Platter - Tom Yum Crab Ball, Crispy Pork Belly, Moo Ping, Popcorn Chicken Saap 3/5

We kick-started our lunch with the Appetiser Platter, a medley of bite-sized snacks ideal for sharing while waiting for the mains. The Tom Yum Crab Ball carried a gentle tang, the Moo Ping delivered familiar smoky sweetness, while the Crispy Pork Belly and Popcorn Chicken Saap provided crunchy, savoury satisfaction. While enjoyable overall, the platter leaned more towards being a safe opener rather than a standout.

Crispy Cloud Egg 3.8/5

IM JAI’s playful twist on the traditional Thai omelette sees kampong egg whites deep-fried to achieve maximum fluffiness, paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots and chilli padi, the Crispy Cloud Egg is undeniably crisp and airy. While many may enjoy its cloud-like texture, it leaned a little too light for my preference. I missed having a more substantial bite.

Grilled River Prawn with 2 Sauces 4.5/5

One of the highlights of the meal is the jumbo wild-caught Grilled Thai River Prawn (approximately 330g per piece), flown in from Southern Thailand and flash-frozen at peak freshness. The result is a firm, bouncy texture with natural sweetness and creamy richness that farmed prawns simply cannot replicate. Served with two sauces, including a deeply umami prawn roe, this was easily one of our favourite dishes of the day.

Pineapple Fried Rice with Wild-Caught Black Tiger Prawns 4/5

A long-requested dish finally makes its appearance here. Fragrant Thai jasmine rice is wok-charred and seasoned with turmeric and curry powder, then tossed with raisins, Chinese sausages, roasted cashew nuts and fresh pineapple cubes. Topped with three succulent wild-caught black tiger prawns and crowned with IM JAI’s signature IM Sabaai pork floss, the Pineapple Fried Rice with Wild-Caught Black Tiger Prawns strikes a satisfying balance between sweet, savoury and smoky.

Stir-fried Melinjo Leaves with Eggs 3.5/5

A classic Southern Thai vegetable dish, the melinjo leaves are stir-fried with eggs and finished with deep-fried dried skewered shrimps. Flavourful yet straightforward, the Stir-fried Melinjo Leaves with Eggs offered a pleasant bitterness and umami lift, though it played more of a supporting role alongside the richer mains.

Signature Duck Confit Red Curry 4.2/5

The Signature Duck Confit Red Curry reimagines Thai red curry through a French lens, featuring duck confit marinated for 24 hours and slow-cooked in oil for four hours. The house-made red curry paste delivered depth and aroma, while seasonal fruits such as Candy Heart grapes and fresh pineapple added brightness and gentle sweetness. Rich without being overwhelming, this dish is best shared among two to three diners.

Spicy and Sour Pork Ribs Soup 4.5/5

The Spicy and Sour Pork Ribs Soup is a standout Issan dish that goes beyond the usual pork ribs by incorporating pork soft bones and tendons, resulting in a luxuriously layered mouthfeel. The highlight lies in the artisanal toasted rice powder — a labour-intensive blend of three herbs toasted and ground in-house — which adds fragrance, crunch and complexity to the tangy, punchy broth.

Khao Soi Chicken 4.2/5

IM JAI’s take on the Chiang Mai classic Khao Soi Chicken features a tender chicken drumstick simmered in a rich, aromatic curry gravy. Served with both soft and crispy egg noodles, and accompanied by pickled mustard greens, fresh shallots, lime and chilli oil, the dish delivers a harmonious interplay of creamy, savoury, tangy and crunchy textures.

Black Sticky Rice Pancake 4.2/5

A nostalgic Thai street snack done well, the grilled Black Sticky Rice Pancake boasts a crisp exterior that gives way to a soft, chewy centre filled with young coconut flesh and coconut milk. Comforting and satisfying without being overly sweet.

Bualoy 4/5

The Bualoy features chewy house-made glutinous rice balls swimming in fragrant, sweetened coconut milk. The addition of salted egg lava cream introduces a rich, savoury contrast that elevates the dish beyond tradition.

Red Ruby with Smoked Coconut Sorbet 4/5

A refreshing end to the meal, the Red Ruby with Smoked Coconut Sorbet combines traditional red rubies, Thai sweet glass noodles, jackfruit and attap seeds in jasmine-scented syrup, finished with smoked coconut sorbet. Light, aromatic and well-balanced, it cleanses the palate nicely.

Overall, IM JAI by Pun Im offers a thoughtfully curated Thai dining experience that balances comfort with creativity. While not every dish is a showstopper, the kitchen’s strengths shine through in its seafood, soups and curries, making it a worthwhile stop for diners seeking Thai flavours beyond the usual repertoire.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]