Brozeit German Beer Bar & Restaurant @ Westgate - Launched Limited-time 20th Anniversary Menu - Where German Classics Meet Asian Soul

Celebrating two decades in Singapore, Brozeit German Beer Bar & Restaurant marks a significant milestone with a limited-time 20th Anniversary Menu, available from 23 June to 26 August 2026 across all its outlets. Long regarded as a stalwart of authentic German dining in Singapore, the brand takes a bold yet thoughtful step forward with a menu that bridges its Bavarian roots and the vibrant flavours of Asia. Helmed by Group Executive Chef Lorenz Raich, the dishes reinterpret traditional German favourites through an Asian lens, while staying grounded in classic techniques and craftsmanship. A collaboration with local craft beer brand Bo Chup further injects a distinct Singaporean identity into the celebratory lineup.

Asiatische Schweinshaxn (Mala-marinated Pork Knuckle) 4.2/5

A centrepiece of the menu is the Asiatische Schweinshaxn ($42), a mala-marinated pork knuckle that reimagines Brotzeit’s iconic crispy knuckle with a fiery twist. Marinated for 24 hours and slow-braised to tenderness, the meat is succulent and falls effortlessly off the bone. The mala profile is aromatic and numbing without overwhelming the palate, offering a balanced heat. Served with rice, a crunchy Chinese cucumber salad, and mapo tofu in a nostalgic tingkat, the dish cleverly marries comfort and creativity.

Knusprige Schweinshaxn (Crispy Pork Knuckle) 4.5/5

For purists, the Knusprige Schweinshaxn ($45) remains a benchmark. The oven-roasted pork knuckle boasts a shatteringly crisp crackling, revealing juicy, flavourful meat beneath. Accompanied by potato salad, bacon sauerkraut and a rich beer gravy, it delivers the hearty, robust flavours that Brotzeit is known for.

Those torn between the Asiatische Schweinshaxn (Mala-marinated Pork Knuckle) and Knusprige Schweinshaxn (Crispy Pork Knuckle) can opt for the West Meets East Platter Combo ($78), which offers both versions side by side — a satisfying showcase of tradition and innovation.

Spinat Teigtaschen mit Seidentofu Sichuan 3/5

The Spinat Teigtaschen mit Seidentofu Sichuan ($22) presents a vegetarian option, pairing German spinach and potato dumplings with silken tofu in a Sichuan-style mapo sauce. Shiitake mushrooms stand in for minced meat, lending earthy depth. However, the dish leans toward the salty side and lacks the expected punch and complexity of a classic mapo tofu, making it less memorable than the other offerings.

Rindergulasch “Rendang” 3.8/5

A more successful reinterpretation is the Rindergulasch “Rendang” ($35). Paired with housemade Spätzle (traditional egg pasta), reminiscent of mini gnocchi with its soft, doughy texture and a delightful bite, the dish offers a comforting base for the richly braised beef shank. Slow-cooked for five hours, the meat is tender and infused with aromatic rendang spices and a gentle sweetness from gula melaka. Together, the elements come across almost like a ragu pasta, but with an Asian twist, bringing a familiar yet distinctive depth of flavour to the plate.

Hummer Laksa Spätzle 4/5

The Hummer Laksa Spätzle ($42) continues the East-meets-West theme with flair. The traditional egg pasta is tossed in a fragrant lobster broth infused with laksa leaves, then topped with a grilled lobster tail. Fresh coriander and red chilli add brightness, resulting in a dish that is both indulgent and vibrantly layered.

Mala Bratwurst 4.5/5

Among the highlights is the Mala Bratwurst ($25). Crafted from Brotzeit’s in-house recipe, the sausage is lower in sodium and nitrate-free, yet packed with flavour. The mala seasoning brings a peppery, numbing kick that elevates the juicy bratwurst, making it a standout for those who enjoy spice-forward profiles.

Hühnerschnitzel “Salted Egg” 4.5/5

Equally impressive is the Hühnerschnitzel “Salted Egg” ($28), a creative nod to Singapore’s beloved cereal prawn. The tender chicken schnitzel is coated in a crispy golden cereal crust and enriched with luscious salted egg, delivering both crunch and umami. Paired with a curry-spiced potato salad, the dish strikes a delightful balance between zi char familiarity and German tradition, easily one of the most memorable plates on the menu.

Apfel Pandan Kaya Strudel 4/5

Desserts continue the playful fusion. The Apfel Pandan Kaya Strudel ($15) layers pandan sponge, kaya and apple strudel within a flaky pastry, finished with salted gula melaka. Surprisingly harmonious, the components come together in a nostalgic yet refined manner.

Matcha Kaiserschmarrn 4.5/5

The Matcha Kaiserschmarrn ($22) is a fitting finale — soft, fluffy torn pancakes infused with earthy matcha, complemented by fresh strawberries and a tangy strawberry compote. Light yet indulgent, it is irresistibly moreish even for those who are not typically dessert-inclined.

Brotzeit’s 20th Anniversary Menu is a bold and thoughtful celebration of its journey in Singapore. By weaving Asian flavours into its German culinary foundation, the restaurant delivers a menu that feels both innovative and respectful of tradition. While not every dish hits the mark, the stronger creations, particularly the pork knuckle variations, Mala Bratwurst and Salted Egg Schnitzel, showcase the potential of this cross-cultural approach. It is a fitting tribute to two decades of dining, and a reminder of how far Brotzeit has come while continuing to evolve with its audience.

Note: This is an invited tasting.



Brotzeit German Beer Bar and Restaurant
Westgate
3 Gateway Drive
#01-04
Singapore 608532
Tel: +65 64659874
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 11am - 11pm

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

YeYak Korean Restaurant @ Neil Road - Native Korean Chef with Receipes Rooted in Tradition From Her Grandmother

YeYak, which means “reservation” in Korean, has relocated from Keppel Road to Neil Road, where it has been quietly building a following over the past year. The kitchen is helmed by a native Korean chef, while the front-of-house is managed by her Singaporean husband. Together, bringing a warm, personal touch to the dining experience. Many of the recipes are rooted in tradition, passed down from her grandmother.

The complimentary banchan here comes in three varieties - kimchi, cucumber and potato salad, served free-flow. A pleasant surprise is the japchae, which is served once at no additional charge, unlike many other restaurants. Fragrant with sesame oil, it’s incredibly moreish and hard to stop at just one serving.

Braised Short Ribs LA Galbi 4.8/5

We were recommended the LULA Set ($160), ideal for 3–4 diners. A highlight of the set is the Braised Short Ribs LA Galbi, featuring exceptionally tender beef slow-cooked for nearly 48 hours. The tteokbokki, soaked in the rich, slightly sweet broth, complements the dish beautifully. Interestingly, their version uses miltteok (flour-based rice cakes) instead of the usual rice variety, resulting in a softer, less chewy texture.

Original Spicy Stir-Fried Dakgalbi 3.8/5

Also included in the set is the Original Spicy Stir-Fried Dakgalbi, served bubbling hot with a generous mix of ingredients, including tteokbokki, cabbage, carrots, onions, and tender chicken pieces. The spice level is fairly mild, which is approachable for most, but we found ourselves wishing for a bit more heat and depth. It pairs well with rice, though a bolder flavour profile would further elevate the dish.

Deep Fried Pork Belly 5/5

The Deep Fried Pork Belly is a standout. Served with their signature “magic sauce,” garlic, marinated baby tomatoes, shiso leaves and lettuce wraps, it delivers on both texture and flavour. The pork is crisp on the outside, juicy within and notably free of any unpleasant porky aftertaste. That is such a detail we truly appreciated. Paired with the sauce, this dish is incredibly satisfying and easily one of our favourites.

Bacon Corn Cheese Pancake 4/5

The final item in the set is the Bacon Corn Cheese Pancake, generously layered with melted cheese. While it leans more indulgent than traditional, it’s a must-try for cheese lovers. The sweetness of the corn helps balance the richness of the cheese and bacon. For the best experience, enjoy it hot while the cheese is still perfectly melted.

YeYak Fish Cake Soup 4/5

We also added the YeYak Fish Cake Soup ($18 for 4 sticks), charmingly served in a teapot. While the fish cakes themselves are familiar, it’s the broth that truly shines - light, comforting and especially welcome between heavier dishes. A spray bottle of homemade soy sauce is provided, allowing you to customise the flavour to your liking.

Soy Sauce Marinated Crab 4/5

Another add-on we tried was the Soy Sauce Marinated Crab ($32 for 1, $56 for 2, $72 for 3), served with rice topped with seaweed and spring onions. Unlike other versions that can be overly salty, the marinade here leans towards a balanced sweet-savoury profile, making it more approachable. That said, this dish remains an acquired taste and may not appeal to everyone.

Honey Makgeolli 4.5/5

Sunyang Soju 4.5/5

No Korean meal is complete without drinks. We tried the Honey Makgeolli ($35) and Sunyang Soju ($20), both of which impressed us. The makgeolli, served in a charming pot with a ladle, carries a subtle honeyed fragrance, while the soju is smooth and slightly sweet. Both pair wonderfully with the bold flavours of the dishes.

Looking through their à la carte menu, we appreciate the flexibility in portion sizes, which cater to different group sizes, including solo diners.

The space itself is thoughtfully designed, evoking the charm of traditional Korean hanok village homes with a modern touch. There are also floor seating options that offer a more authentic dining experience, and the walls are adorned with charming artwork by the chef-owner.

What stood out to us during our visit was learning that many of the sauces used across the dishes are made in-house by the chef herself, adding a deeply personal and authentic touch to the overall experience. There are also plans to retail these sauces in the future, which is something to look forward to.

YeYak delivers not just on food, but on atmosphere and storytelling. We will definitely be back.

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


YeYak Korean Restaurant
39 Neil Road
Singapore 088823
Tel: +65 88287770/ 88282011
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Nearest MRT: Maxwell (TE Line)

Opening Hours:
Daily: 12pm - 2am

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

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]