Eden Restaurant @ Pullman Singapore Orchard - Vibrant Asian Flavours with Contemporary Interpretations by New Executive Chef Martin Tan

Eden Restaurant at Pullman Singapore Orchard has recently unveiled an updated menu thoughtfully designed by its newly appointed Executive Chef, Chef Martin Tan. This refreshed culinary offering spans from inviting small plates and bao buns to more substantial sharing platters, maintaining the vibrancy of Asian flavours with contemporary interpretations.

Sticky Pork Belly 4.5/5

Kam Heong Grilled Octopus 3.5/5

We had Kam Heong Grilled Octopus ($32) and Sticky Pork Belly Bao Bun ($18/2 pcs) to start. The latter exceeded expectations, providing a more satisfying experience. The pork belly showcased an ideal balance of fats and meat, achieving a tender texture that was spot on. Its braised flavour was quite on point, particularly when combined with the layer of salted vegetables within the bun. On the other hand, while the grilled octopus was skillfully prepared, the subtle Kam Heong glaze failed to make a distinct statement in the overall dish.

River Prawns, Scallop, Local Farmed Mussels 4/5

On the menu are two wok dishes for sharing. We had the bright-looking River Prawns, Scallop, Local Farmed Mussels ($44) in Tangy Coconut Gravy, served with a Charcoal You Tiao. The standout element was the vibrant coconut gravy, boasting a delightful acidity that enticed us to savour each spoonful. While the prawns and scallops were expertly seared, a slightly firmer texture of the prawns would have enhanced the overall experience.

Pan-Fried Black Cod 4.8/5

For mains, Pan-Fried Black Cod ($42) with Thunder Tea. As a Hakka, I must commend the fine execution of the Thunder Tea, particularly with the addition of roasted peanuts — a hallmark of a traditional Thunder Rice Tea dish. The innovative pairing of the tea with cod fish was a delightful surprise, as the tea's astringency and the cod's richness complemented each other flawlessly. The cod, adorned with crisped skin, added an extra layer of deliciousness to the dish.

Hae Bee Hiam Australian Lamb Rack 3/5

On the other hand, the Hae Bee Hiam Australian Lamb Rack ($48) could have been more impressive. The standout feature for me was the tangy Sesame-Fermented Sauce, which skillfully complements the inherent gamey taste of the lamb. However, the expected presence of the Hae Bee Hiam glaze was somewhat lacking. Perhaps sous vide preparation wasn't the ideal way to achieve precise doneness, and the overall texture of the lamb left a bit to be desired.

Coconut Frozen Parfait 3/5, Osmanthus Chia Seed Jelly 3/5

For desserts, we had Coconut Frozen Parfait ($16) with Pineapple Nage and Osmanthus Chia Seed Jelly ($16). The parfait was interesting, with a sprinkle of pink peppercorn, which lent a peppery fragrance and nuanced flavour. However, using riper and juicier pineapples instead of our unripened ones would have elevated its tastiness. The latter was refreshing with Kaffir Lime and Mango cubes thought a reduction in sweetness would have been ideal.

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Eden Restaurant
Pullman Singapore Orchard
Level 4
270 Orchard Road
Singapore 238857
Tel: +65 6603 8888
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Wed & PH: 6:30am - 11pm
Thu-Sat 7 Eve of PH: 6:30am - 12midnight
Sun - Wed & Public Holiday: 630am - 11pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to Orchard Road. Turn left and walk down Orchard Road. Walk to traffic junction of Orchard Road and Orchard Link. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

UYA @ Oasia Hotel Novena - Savour Outlet-exclusive Specialty Dishes and Signatures At UYA's Second Outlet

Uya, renowned for its top-notch unagi dishes, has opened its second outlet at Oasia Hotel Novena. This unagi restaurant offers a range of outlet-exclusive specialty dishes and signature creations that are sure to tantalize your taste buds. With a focus on quality, Uya sources live eels directly from fisheries on a weekly basis, ensuring the freshest ingredients for their dishes. These live eels are then prepared a la minute in various mouthwatering renditions by Uya's team of experienced Japanese chefs, led by the talented head chef.

Grilled Unagi Fin 4/5

Grilled Unagi Head 3.8/5

Diners can expect an array of new and irresistible bites crafted to complement Uya's selection of Japanese sakes, shochu, and beers. Among the highlights are three specialty skewers glazed in Uya's signature homemade sauce. The Grilled Unagi Fin ($6/Stick) and Grilled Unagi Head ($6/Stick) are perfect for those who appreciate the traditional Japanese way of enjoying different parts of the eel.

Yahata Maki 4/5

For a unique Kyoto specialty, try the Yahata Maki ($9/Stick), which combines crunchy and slightly bitter burdock root wrapped within tender unagi.

Smoky Unagi Ham 4/5

One standout dish is the Smoky Unagi Ham ($16). This tightly-rolled unagi is lightly seasoned with salt and grilled over sakura wood chips, imparting a distinct smoky ham-like flavor. The accompanying velvety cream cheese adds a rich mouthfeel, resulting in a delightful combination of flavors.

Crispy Unagi Bone 3.5/5

At Uya, you'll also encounter unique offerings like the Crispy Unagi Bone ($6), which provides a thin and crispy chip-like texture, a surprising treat for those unfamiliar with eating eel bones.

Liver Ponzu 2.5/5

Deep Fried Liver 2.5/5

Grilled Liver 3/5

Adventurous eaters can opt for the Eel's Liver prepared in three ways: Boiled ($9), Grilled ($9), and Deep-fried ($9). While the boiled version is served with ponzu sauce to balance the gaminess, the grilled and deep-fried variations help mask the intense flavors of the liver.

Oyster Tempura 3/5

Seafood lovers shouldn't miss the Oyster Tempura ($14), featuring plump and juicy Hiroshima oysters wrapped in shiso leaf and accompanied by a crispy coating. While the dish is served with salt, a tangy sauce could elevate the overall flavor profile.

Mullet Roe with Radish 3/5

Another a la carte dish at Uya is the Mullet Roe with Radish ($19). This dish showcases the savory and perfectly balanced flavors of mullet roe paired with white radish. The combination creates a delightful taste experience; however, it may be an acquired taste for those unfamiliar with enjoying mullet roe in its naked form.

Grilled Eel with Salt 4/5

One of Uya's expertly-executed offerings is the Grilled Eel with Salt ($23/$33/$46). This seemingly simple dish requires meticulous preparation, including filleting, deboning, butterflying, skewering, and grilling the eel with just the right amount of salt. This careful technique ensures that the natural flavors of the eel shine through, resulting in a delectable and satisfying culinary delight.

Healthy Unagi Rice Bowl 4/5

For those seeking a complete meal, Uya offers set meals that come with a side of refreshing and tangy salad, pickles, and miso soup with a hint of yuzu zest. The Healthy Unagi Rice Bowl ($29) features tender eel, natto (fermented soybeans), nagaimo (Japanese mountain yam), okra, sous vide egg, and garnishes like spring onions, seaweed, and Japanese ginger. However, the sticky mucilage from the ingredients may not be to everyone's liking.

Hitsumabushi Large 4.2/5

Hitsumabushi Medium 4.2/5

Undoubtedly, the highlight of Uya's menu is the Hitsumabushi ($35/$48). Served in two sizes, this bowl showcases glistening golden-brown unagi atop fluffy Niigata rice. Accompanied by a trio of condiments (spring onions, wasabi, and crispy nori), homemade umami dashi, pickled cucumbers, and miso soup with yuzu zest, the Hitsumabushi offers three ways to enjoy it. You can savor the original flavors of the grilled unagi and rice, enhance it with your choice of toppings, or pour the light dashi broth over the rice, reminiscent of an 'ocha-zuke' style. However, it's worth noting that the dashi broth at Uya leans towards the sweeter side compared to other unagi restaurants.

Sea Urchin and Wagyu Rice Bowl 4.2/5

For a luxurious and indulgent experience, try the Sea Urchin and Wagyu Rice Bowl ($55). This delectable dish combines thinly-sliced succulent rare beef, Hokkaido sea urchin, and briny ikura with freshly-grated wasabi, resulting in a harmonious blend of flavors.

Parfait 4/5

The Parfait ($12) is beautifully adorned with layers of sweetened azuki beans, creamy vanilla and matcha ice cream, chewy mochi balls, and velvety whipped cream. Each component contributes to a symphony of flavors and textures, creating a harmonious blend that will leave you wanting more.

With its outlet-exclusive dishes and commitment to serving quality unagi creations, Uya at Oasia Hotel Novena is a must-visit for unagi enthusiasts and Japanese cuisine lovers alike. Prepare to embark on a delightful culinary journey filled with the finest unagi delicacies that will leave you craving for more.

Note: This is an invited tasting.


UYA
Oasia Hotel Novena, Singapore by Far East Hospitality
8 Sinaran Drive
#01-05
Singapore 307470
Tel: +65 97880071
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Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 930pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Turn right and walkdown Sinaran Drive. Walk towards Novena Specialist Centre. Walk to destination. Journey time about 5 minutes. [Map]

Porta @ Park Hotel Clarke Quay - Plant-based Green Monday Menu

Porta at Park Hotel Clarke Quay goes green with a plant-based Green Monday menu in partnership with Green Monday, as part of its initiatives to support and raise awareness on sustainable future through inspiring diners on the benefits of green diets. A social enterprise group established in Hong Kong in 2012, Green Monday promotes and enables green, healthy and sustainable living to raise awareness and inspire public on the benefits of green diets, nurturing the love towards our planet, and the pursuit of harmony in life. On the Green Monday menu are 10 dishes ranging from vegetarian, vegan, dairy-free, and nut-free, including plant-based meat and dairy alternatives, featuring plant-based produce from Beyond Meat, Heura, as well as plant-based cheese and dairy from Daiya Foods.

Burratina 4/5

Going green also means allowing simple flavours to shine, and their subtleties always leave you wanting for more. Burratina ($22) is one such dishes, where the delicate, pillowy burrata is enlivened with savoury, peppery and sharp basil pesto shio kombu, balanced with sweet Roma tomatoes.

Beyond Burger 3/5

Beyond Burger ($29) features both the plant-based alternatives Beyond patty and Daiya cheese, bind together with housemade ketchup and mayonnaise, caramelised onions in a brioche bun. The smokey, rich ketchup and that savoury-sweet caramelised onions are to die for. However, I personally find a messy burger more fulfilling, and Beyond Burger falls short of that factor.

Orecchiette Pasta 3.8/5

Orecchiette Pasta ($24), on the other hand, is an ultimate comforting dish that will win you over by its warm and creamy aroma effusing from the housemade cream sauce. The sauce is made using cream, milk, garlic, onion, bay leaf, infused with the earthiness of wild mushrooms. Sliced and tossed in the Beyond sausage, passed off easily as the real thing with their garlicky flavour and meaty texture.

Parma Ham 3/5

Porta's all-day dining menu sees new creations as well, starting with Parma Ham ($16). Dressed with tangy balsamic vinegar and creamy Thai lime aioli, both elements cut the richness of the meat, and the latter also helped to harmonise the contrasting flavours of the savoury meat and the sweet compressed watermelon cubes.

Venus Clams Capellini 3.5/5

For the main course, a crowd-pleaser will be the Venus Clams Capellini ($24). It showcases Indonesian clams prepared in clam stock with shio kombu, spiked with heat from chilli padi and an accentuated umaminess from a handful crisp sakura ebi.

Black Cod 4/5

Adopting an earthy green-brown palette, I love the execution of the Black Cod ($29). An emerald green spinach dashi purée backdropped its ivory white self, which is further contrasted with a blanket of crushed pistachio and puffed wild rice that textured its buttery flesh.

Gourmet Pork Sausage Roll 2.8/5

Gourmet Pork Sausage Roll ($21) is the latest brunch item, featuring a gourmet pork sausage roll with jalapeno salsa. The sausage was juicy, but the salsa lacked both the fiery and kick. Similarly to Beyond Burger, it was a brunch item that left me feeling a little empty.

Kopi "O" 4/5

Coffee lovers will appreciate the bitter-sweetness in the new dessert creation - Kopi "O" ($12), a 'parfait' in a traditional coffee cup made with housemade dark chocolate coffee sponge, coffee crumbles, coffee jelly, milk sauce, and espresso ice cream, completed with butter sugar toast on the side.

Meyer Lemon Trifle 4/5

If you are a fan of lemon tart, this Meyer Lemon Trifle will be right up on your alley with a tangy concoction of Victorian sponge and housemade lemon curd. I actually like it even better with the thyme-infused whipped cream, which is lighter and less cloying than meringue.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Porta Fine Food & Import Company
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]

NOKA by Open Farm Community @ Funan Mall - First Rooftop Urban Farm-To-Table Japanese Restaurant

NOKA, which means farmhouse in Japanese on the rooftop of Funan Mall, is the sister restaurant to Open Farm Community. It is the first of its kind restaurant, offering a farm-to-table concept with its own rooftop urban farm. The farm spans over 5,000 square feet in partnership with Edible Garden City.

Plum Blossom Cocktail 3.5/5

My dinner started with the Plum Blossom Cocktail, which is a very refreshing and appropriate drink for Singapore's humid weather.

Refreshing Tomato Salad 4.5/5

We also have some salads, to begin with. First up is the Refreshing Tomato Salad ($15) which uses ox heart organic tomatoes from Malaysia and garnished with rooftop herbs. The clever use of the yuzu pepper vinaigrette perks up the sweetness of the tomatoes.

Organic Mushroom Salad 4/5

A tribute to the beautiful produces from the rooftop farm is the Organic Mushroom Salad ($18) using golden mushroom and kale from harvested from the farm to table. Holding the plate of salad together is the delicious fresh wasabi dressing.

Kampong Yakitori 4.2/5

We moved on to the snack bite menu, starting with the Kampong Yakitori ($12). The tender charcoal-grilled chicken thigh is so good that I am screaming for a mug of beer to go with it.

Cod Popcorn 4.5/5

You can throw the popcorn chicken aside, the Cod Popcorn ($18) will wow you even more. Soft in the inside and crispy on the outside, it is coated with a layer of sweet chilli sauce. The combination of the textures and sweetness makes it a very addictive snack bite topped with rooftop herbs, spring onion and roasted sesame.

Charcoal Calamari 4.2/5

Next is the black gold which is actually Charcoal Calamari ($15). It is another well-received dish with the dining group. Not forgetting the Japanese garlic aioli dip at the side, which enhances the whole appreciation of the black tempura squid.

Tuna Taku 3.5/5

If you need your carbo intake, there is the sushi bar that offers a variety of sushi. We had the Tuna Taku ($25) which consists of fatty tuna, tuna tartare, takuwan pickle, rooftop herbs, spring onions and rice cracker. It is satisfying but not something that will make you jump from your chair.

Koji Ton-Toro 4.2/5

For the mains, the Koji Ton-Toro ($38) stood out with its lemon garlic pepper sauce that goes really well with the tender pork jowl that has been marinated in rice fermentation culture. It is paired with kale and roasted potato at the side.

Black Cod Saikyo-Yaki 4.2/5

Cod marinated in miso is a classic combination which NOKA executed excellently in their own interpretation. What's unique with the Black Cod Saikyo-Yaki ($38) is the pairing with pulut hitam furikake and sea grape, giving the dish the additional boost in flavours and textures.

Oden 4.5/5

My favourite dish for the night has to be the Oden ($20). It is hearty, comfortable and most importantly, delicious. In the bowl, there is wagyu beef, daikon radish, satsumaage, itokon, tomato and okura. I think I can have this every day. I would recommend adding a bit of the mustard into the soup, lifting the flavour.

Wafu Parfait 3.5/5

Lime in the Coconut 3/5

To end the meal, we tried a couple of desserts. We had the Wafu Parfait ($15), Lime in the Coconut ($15) and Yuzu Cheesecake ($15). The desserts do look very pretty in terms of presentation. However, the flavours to be more vibrant to match up with the presentation.

Yuzu Cheesecake 3/5

As you probably have noticed, NOKA uses traditional Japanese cooking techniques for the farm-to-table concept. Besides the a la carte dishes we tried, NOKA also offers three-course set lunch at $45++ and omakase at $150++ per diner.

Note: This is an invited tasting.


NOKA by Open Farm Community
Funan Mall
109 North Bridge Road
#07-38/39
Singapore 179097
Tel: +65 68774878
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Turn left onto North Bridge Road. Walk down North Bridge Road. Walk to destination. Journey time about 5 mins. [Map]

LeVeL33 @ MBFC Tower 1 - Elevated To New Height With A Executive Chef Archan Chan On Board

LeVeL33 located at Marina Bay Financial Centre Tower 1 welcomes new Executive Chef ArChan Chan. Staying truth to its root since its opening in 2010, the food and drink at the world's highest urban microbrewery has always conceptualised to complement one another, same goes to the new menu designed by the new helm on board.

Sourdough 4.2/5

We started with the Sourdough that is made from the beer malt that is used to brew their beer. This is served alongside yeast butter topped with malt chips. A clear demonstration of the culinary concept bridging the food and drink at Level 33.

Tomato Consomme 4.2/5

A light and refreshing starter is the Tomato Consomme ($22) served chilled. The sweetness of the heirloom and vine-ripen cherry tomatoes shines in the clear tomato consomme. Applaud the simplicity in showcasing the ingredient.

Kingfish Sashimi 4.2/5

The Kingfish Sashimi ($26) is another light but flavourful dish on the menu. The kingfish is cured with the lager beer and served with pickled cucumber, nori & spent grain sand, marinated tapioca sago, tapioca sago chips, cucumber juice, seaweed oil and fresh dill. Once again, the chef allows the main ingredient to shine in the dish, with the other components complementing it.

Hokkaido Scallop 4/5

Another beautiful dish on the menu is the Hokkaido Scallop ($24) served with wheat beer dashi, seaweed, malt chips and drizzled with dill oil. The sweetness of the scallop is exactly given a lift by the wheat beer dashi for that extra omph.

Quail 4.5/5

The Quail ($27) is one of my favourite dishes for the night. The stout glaze simply elevates and gives the appreciation of the delicate meat a new life. I have never have quail that tasted so good thus far.

Truffle Ravioli 4.5/5

I love my ravioli and the Truffle Ravioli ($32) here is very well executed. The thin pasta is stuffed with ricotta, walnuts and parsley, served in a gruyere sauce. To finish, it is topped with freshly sliced nashi pears and truffle. I like that hint of nuttiness from the walnuts, together with the earthy truffle, it just work wonderfully when eaten togehter.

Sea Bass 3.5/5

For the fish loveer, there is the Sea Bass ($36). The sea bass is locally sourced and pan seared with just seasoning of sea salt and pepper. It is served on top a bed of beer malt risotto, in a classic beurrec blanc with dill oil. I like the sea bass and the creamy sauce. However I am not a fan of the beer malt risotto. I find it a dry and has that husky texture which I didn't enjoy.

Garden Greens Tart 2.8/5

The Garden Greens Tart ($29) comes in a taro tart ring with seasonal vegetables. I applauded the creative and that the taro tart ring is really crispy. However, I could not taste any taro in the tart ring. The garden greens also come across too healthy to me with just extra virgin oil and and lemon zest. I thought it needed something more robust to hold the dish together. It ended up feeling like have a salad bowl with crispy croutons.

Pork Intercostal 3/5

Interestingly the Pork Intercostal ($37) is paired with clams. The combination did not fail but it also did not get my palate excited. I am not sure why but the dish is rather flat and pedestrian to me.

Layered Honey Cake 4.2/5

Do save some space for dessert at LeVeL33. The new dessert menu is worth the calories. The Layered Honey Cake ($15) is served with a beer areated honeycomb topped with sour cream ice cream, lemon balm and fermented kumquat. The play of the different components comes together like a symphony, having the diner screaming for encore.

Malt & Stout Parfait 4.5/5

The stout wins me over again with the Malt & Stout Parfait ($12). The choux puffs are topped with oat and coffee crumble and filled with a malt and stout parfait filling. This is so good that I think I can have a couple more even I am already so stuffed.

Having dine at LeVeL33 on a number of occasions, I have that Chef ArChan Chan has given a refreshed refinement to the dishes. I was impressed with the starters and desserts. However for the mains, I think it needed some adjustments

Note: This is an invited tasting.


LeveL33
Marina Bay Financial Centre Tower 1
8 Marina Boulevard
#33-01
Singapore 018981
Tel: +65 68343133
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Nearest MRT: Downtown (DT Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Thu: 1130am - 12midnight
Fri & Eve of PH: 1130am - 2am
Sat: 10am - 2am
Sun: 12pm - 12midnight

Direction:
1) Alight at Downtown MRT station. Take Exit. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit E or J. Follow the underground walkway towards Marina Link Mall. Continue onwards to Marina Bay Financial Centre Tower 1. Journey time about 12 minutes. [Map]