10|SCOTTS @ Grand Hyatt Singapore - Relaunch of The Grand Afternoon Tea

Following the official completion of the redevelopment of Grand Hyatt Singapore, 10|SCOTTS welcomes you back with the relaunch of its Grand Afternoon Tea. This thoughtfully curated semi-buffet celebrates provenance and sustainability, and rounds off the experience with a tableside tier of desserts.

Artisanal Cheeses & Charcuterie

The savoury spread showcases artisanal Cheeses, Charcuterie, seasonal produce, and the chef’s signatures. The cheeses are specially selected from Les Frères Marchand, one of France’s oldest and largest cheese-maturing houses with a heritage spanning 7 generations. These prized cheeses are paired with freshly shaved charcuterie and the quintessential accompaniments of nuts, dried fruits, chutney, and olives.

ASC-certified Smoked Salmon

Sustainability takes centre stage with highlights such as the ASC-certified Smoked Salmon, responsibly sourced in line with Aquaculture Stewardship Council standards, paired simply with horseradish cream and capers.

ASC Seafood Vol-au-vent

Chef’s Signature presents ASC Seafood Vol-au-vent, a delicious buttery pastry generously filled with prawns, crab, and seafood bisque, delivering rich, crustacean-driven flavours.

Tomato Toast with White Anchovies

Spanish Gazpacho

On the day of our visit, a standout was the Tomato Toast with White Anchovies, where the natural sweetness of the tomato harmonised with the savoury anchovies. This was complemented by a Spanish Gazpacho, which brought out the bright, refreshing flavours of fresh tomatoes.

Salad Counter

Roasted Pumpkin with Yoghurt

At the Salad Counter, crisp organic vegetables were offered alongside antipasti, condiments, and house dressings. A plated salad of Roasted Pumpkin with Yoghurt added warmth, while fresh figs made a delightful seasonal appearance.

Scones

Scones were served warm to the table, accompanied by clotted cream, jam, and kaya. The kaya, with its mousse-like texture, was lighter than the traditional version, making it a perfect complement to the buttery scones. The jam leaned slightly tart, adding balance.

Vanilla Mille-Feuille

Red Wine Poached Pear

The dessert tier is also served at your table. A supposed Vanilla Mille-Feuille with Red Wine Poached Pear turned out closer to a French butter cookie, crunchy and buttery, though it veered a touch cloyingly sweet.

Citrus Pavlova

Opera Cake, Raspberry Fruit Tart, Chocolate Mousse

The Opera Cake stood out for its deep coffee intensity, while the Citrus Pavlova was dainty and airy. A Seasonal Fruit Tart rounded out the set, marrying tart raspberries with a sweet, custard-like base. While the savouries stood out, the sweets as a whole felt a little too sweet, which overshadowed some of their finer details.

Overall, while the sweet offerings leaned a little too sweet for my palate, the savoury selections were well-executed and memorable. With wooden bookshelves reminiscent of a library, plush couches, and inviting seating arrangements, 10|SCOTTS feels less like a restaurant and more like a grand living room, offering a warm, comfortable escape from the bustle of Orchard Road.

Grand Afternoon Tea
Weekdays: 2pm - 430pm
Weekends: 1130am - to 2pm and 230pm - 5pm
Price: $65++ per adult | $30++ per child (aged 6 to 12 years old)
Free Flow Beverage Package: $50++ for free-flow Moët & Chandon Impérial Brut Champagne; $70++ for free-flow Moët & Chandon Impérial Brut Champagne, selected red wine, white wine, cocktail and mocktail

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


10|SCOTTS
Grand Hyatt Singapore
Lobby Level
10 Scotts Road
Singapore 228211
Tel: +65 67381234
Facebook
Instagram
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 11pm

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

One Prawn Co @ New Bahru - A Modern Asian Seafood Restaurant That Challenges Traditional Flavour Pairings

From its humble beginnings as a hawker stall at Golden Mile Food Centre, One Prawn Co has undergone an impressive evolution under the bold vision of Chef Gwyneth Ang. After expanding into a dine-in space at Macpherson (later rebranded as Zhup Zhup), her adventurous culinary journey continues with a brand-new modern Asian seafood restaurant at Singapore’s latest lifestyle hotspot, New Bahru.

Fresh Ostra Regal Oysters and Lime Cheek 4.2/5

We started the meal with Fresh Ostra Regal Oysters ($36), which delivered sweet and briny flavours that filled the palate with the essence of the ocean. The lime cheek provided a subtle citrusy lift, enhancing the natural freshness of the oysters.

Beef Bulgogi and Bafun Uni 4.2/5

An unexpected yet harmonious pairing, the Beef Bulgogi and Bafun Uni ($24) was served atop a buttery, crispy toast. The rich umami flavours of the bulgogi and uni blended seamlessly, creating a bold, indulgent bite.

Seaweed Skate and Lime Crema 4.2/5

The Seaweed Skate ($12) was crispy on the exterior and moist inside, offering a meaty and satisfying bite. The lime crema added a refreshing zesty contrast, complementing the fish's natural flavours.

Dry-aged Hamachi, Kimchi, Puffed Rice 4.5/5

Though visually unassuming, this dish was a pleasant surprise. The tangy kimchi amplified the umami depth of the Dry-aged Hamachi ($26), while the puffed rice provided a light crunch, adding textural contrast to the dish.

Haricot Verts and Burrata 5/5

A highly recommended dish, the Haricot Verts and Burrata ($24) pairs sambal with burrata — an unexpected but genius combination. The spicy, umami-laden sambal beautifully complements the creamy, milky burrata. This dish was so good that I immediately recommended it to my friends as a must-order.

Coconut Chicken Broth, Prawns White Fungus 3/5

The Coconut Chicken Broth ($26) with prawns and white fungus fell short of expectations. The broth was too salty, overshadowing the sweetness of the coconut and chicken essence. That said, the fresh, perfectly cooked prawns were a highlight, boasting a crunchy and succulent bite.

Holy Haddock! - Signature Fish Burger 4.8/5

The star of the night was the Holy Haddock! – Signature Fish Burger ($24). A buttery toasted brioche bun sandwiched with a moist, flaky fish patty, elevated by a yuzu aioli that added a bright, citrusy touch. For an extra indulgence, diners can top up $75 for 30g of caviar, creating a next-level fish burger experience.

King Crab, Preserved Radish Butter, Green Chilli 4.2/5

The King Crab ($32 per 100g) was generously topped with preserved radish butter and green chilli, which beautifully complemented the sweetness of the crab meat. While the accompanying sourdough bread was a nice touch, there wasn't enough sauce to mop up, leaving us wishing for more of that flavorful buttery goodness.

Gindara, Seaweed Congee, Jujube 4/5

Instead of the crowd-favourite Lobster Poached Rice, we opted for the Gindara, Seaweed Congee ($20 per 100g), and Jujube. The smoky, crispy skin and fatty, flavourful flesh of the gindara were delightful. However, this dish is not recommended for children, as the fish contains many small bones. The smooth and creamy congee, infused with seaweed and jujube, added an extra layer of depth and comfort to the dish.

Tropical Fruits, Lime Mousse, Pavlova 4.2/5

To wrap up our meal, we indulged in the Pavlova with Tropical Fruits and Lime Mousse ($15). The light and airy pavlova was perfectly balanced — not overly sweet — with the tropical fruits adding a bright, juicy contrast. The lime mousse introduced a refreshing, zesty finish, making this a fantastic ending to the meal.

One Prawn Co's latest venture at New Bahru is an exciting fusion of Asian flavours with contemporary execution. Chef Gwyneth continues to push boundaries, offering creative dishes that challenge traditional flavour pairings while maintaining familiar comfort. The Haricot Verts and Burrata, Holy Haddock! Fish Burger and King Crab with Preserved Radish Butter are definite standouts, making this a must-visit for seafood lovers looking for something new and adventurous.

Note: This is an invited tasting.


One Prawn Co
New Bahru
46 Kim Yam Road
#01-10
Singapore 239351
Tel: +65 83660130
Facebook
Instagram
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Lunch: 11am - 3pm
Bites: 11am - 6pm
Dinner: 6pm - 10pm
Drinks: 11am - 10pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

Marcy's @ Duxton Road - A Seafood-focused Restaurant with an Eclectic Fusion of Styles Combining Modern Sophistication

Having previously enjoyed a lovely date night at Marcy's Restaurant, I was eager to return and try their refreshed menu, along with a special festive offering that they have prepared for the season. A seafood restaurant at its core, Marcy's has earned a well-deserved reputation for delectable dishes perfect for sharing. We found the portions to be quite generous too! Every dish is thoughtfully crafted with high-quality ingredients from delicate seafood bites to hearty indulgent mains.

I also absolutely love the ambience at Marcy's, an eclectic fusion of styles combining modern sophistication with the intimate charm of a speakeasy. Think dim lighting, rich textures, and unique, quirky design elements that come together to create a luxurious and stylish space.

Pacific Amberjack Tiradito 4.2/5

The first dish we sampled was the Pacific Amberjack Tiradito ($29), showcasing thick slices of raw amberjack (yellowtail) with sundream tomatoes and Avruga caviar for a touch of luxury. The tomatoes' slight tartness perfectly complemented the fish's clean, sweet flavour. A drizzle of fish sauce added some depth of flavour for a nice balance of freshness and complexity.

Crab Toast 4.2/5

The next dish was a special request of mine — Marcy's Crab Toast ($26) — since I have fond memories of how yummy it was the last time I had it. This dish features a good amount of tender, sweet crab meat in a rich anchovy mascarpone. The brioche toast itself is also crisped up in umami butter. It's definitely on the rich side, but since we were sharing the dish, I found it to be a delicious slice of indulgence.

Hasselback Frites 4/5

Another dish of comfort food arrived in the form of Hasselback Frites ($18). The top half of the potatoes are thinly sliced and deep-fried, whilst the bottom is left untouched for a soft, fluffy finish. These frites were topped with a tangy Patagonian prawn cocktail and olive tartar, offering a contrast in flavour and texture. As a self-professed potato lover, whilst I didn’t notice a very large difference in texture between the crispy top and the soft bottom of the potato, I still found this to be a satisfying dish.

Rock Lobster Wellington 4.5/5

We were treated to a beautifully crafted seasonal special for our main course: the Rock Lobster Wellington. This exquisite dish featured succulent rock lobster, tender salmon, and savoury mushroom and spinach duxelles. The sweet, delicate lobster and buttery salmon created a luxurious filling, perfectly balanced by the earthy depth of the duxelles. All of this was wrapped in a golden, flaky puff pastry, baked to perfection. The dish was finished with a light marigold hollandaise and enhanced by a special seaweed caviar (supplement required). A well-executed seafood take on the traditional Wellington.

Pavlova 3.8/5

By this point, we were absolutely stuffed, but there was no way we could leave without trying one of Marcy’s "happy ending" desserts. We had the Pavlova which featured a light, crispy meringue on top, and a rich, creamy base layer of cheesecake. The smoothness of the cheesecake complemented the airy crunch of the meringue, and the dessert was finished with fruits, adding a burst of colour and freshness to every bite. It is however, a little on the sweet side.

You will find that Marcy's is a popular choice for both couples enjoying a romantic date night and groups of friends celebrating special occasions. From the first bite to the last, Marcy's feels special and comfortable, ensuring it's a meal to remember.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Marcy's
39-40 Duxton Road
Singapore 089503
Tel: +65 9012 3747
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Thu: 530pm - 11pm
Fri-Sat: 530pm - 12midnight
Sun: 530pm - 1030pm

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

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Duxton Road. Turn right onto Duxton Road. Walk to destination. Journey time about 6 minutes. [Map]

FLUTES @ Guoco Midtown - Ushers in New Era at Iconic Heritage Venue

With 20 years of history, the award-winning and iconic FLUTES embarks on a new chapter with its relocation to Midtown House, the historic former Beach Road Station. The new space is elegant with a brand of timeless charm, and the design pays homage to the building’s colonial history, including thoughtful touches such as louvred panel windows. FLUTES's culinary direction is guided by Australian Executive Chef Peter Rollinson. The menu is European at heart, but it uses fresh Australian native ingredients and some local influences.

Snacks 4.2/5

We were welcomed with a pink panther guava mocktail, a cheeky reference to Midtown House's police station history. Snacks followed, consisting of three delectable bites: a smokey grilled skewer of BBQ Yumbah Abalone and kombu butter topped with shaved truffle, a warm and moreish Potato Croquette with Bafun Uni and Oscietra Caviar, and a more adventurous Kangaroo Tartare with beetroot and goat's cheese.

Sald of Alaskan King Crab 4.8/5

The first course was a beautiful Salad of Alaskan King Crab, rolled within delicate layers of velvety avocado, topped with a row of Ikura pearls and accented with horseradish and dill. Light, fresh and exquisitely balanced, this was an absolute pleasure to eat.

Aquna Murray Cod 4.5/5

The second course was also something from the sea — an excellent piece of Aquna Murray Cod with firm yet pleasingly flaky flesh. The skin was very crispy to contrast with the flesh, and the fish was served with a medley of spring vegetables and some smoked mussel butter.

Celeriac & Manjimup Truffle 4.5/5

The third course, Celeriac & Manjimup Truffle, was unique. The presentation reminds me of Kouign Amann! Incredibly, they managed to slice such thin layers of celeriac without breaking it. The entire roll of celeriac is made from a single unbroken long slice. The edges are crispy for a slight crunch and coated with a bit of sweetness. It is served with langoustine on the side, and Manjimup truffle shavings. I loved that vegetables were the highlight here, and the langoustine was a complement.

Gin & Tonic Granita 4.5/5

As a palate cleanser, we were served a Gin & Tonic Granita with kiwi & apple. As you probably already guessed, this was icy, sparkly and refreshing. The botanical flavours of the gin and tonic granita go well with the zesty fruitiness of kiwi and apple.

BBQ Zabuton Satsuma Gyu Skewer 5/5

The fourth course was a melt-in-your-mouth tender and flavourful BBQ Zabuton Satsuma Gyu Skewer. Slices of buttery, well-marbled beef are threaded onto a skewer and grilled to perfection. It was served with a light sauce that enhances the flavour of the wagyu and some beetroot slices for balance. There is also a welcome addition of some spice in the form of chilli padi! This creation is delicious and a convincing highlight of the tasting menu.

Jerusalem Artichoke Ice Cream 4.2/5

For the pre-dessert, I was excited to try the Jerusalem Artichoke Ice Cream. I have only had artichoke ice cream once before in Copenhagen, and I was happy to taste this unique confection again. With Manjimup black truffle and caramelised milk crumbs, it is subtly sweet yet also savoury, nutty, and earthy at the same time. It is certainly a departure from the usual ice cream experience, offering diners something more exploratory.

Strawberry & Lime Pavlova 4.2/5

Dessert was a bright summer treat of Strawberry & Lime Pavlova with Mascarpone and Calamansi Sorbet. There is a light and airy meringue, fluffy whipped mascarpone cream and lots of fresh strawberry cubes to balance the tartness of the calamansi sorbet.

Sweet Treats 4/5

Post-dinner, we were presented with Sweet Treats in a very cute box that looked like a fairytale book. Inside, there were Kaya Soy Bonbons, Yuzu Jube, and Rojak Flower Macarons. Playful local flavours rounded off the evening, and we finished everything even though we were stuffed!

The Degustation Dinner Menu is priced at $178++ per person, a showcase of Chef Peter's artistry and the season's finest produce. It takes diners through a repertoire of classic, harmonious flavours that delight the palate, executed with seasonal ingredients and skilful technique. However, Chef Peter also introduces a few more unique and innovative items to surprise and intrigue diners, adding an element of creativity to the dining experience — a delightful dinner that I will remember.

Wine lovers will also be pleased to know that FLUTES's wine list has been expanded to include a selection of sustainable and biodynamic wines. The wine list spans over 300 excellent wines and supports environmentally responsible vineyards. With a knowledgeable in-house sommelier, guests can be assured of a perfect wine pairing to complete the dining experience.

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.


FLUTES
Guoco Midtown
120 Beach Road
#01-02
Singapore 189769
Tel: +65 63388770
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Bedrock Origin @ Oasia Resort Sentosa - The Great Beef & Reef Series Returns For the 3rd Edition With New Zealand Culinary Voyage

Bedrock Origin's The Great Beef & Reef Series has recently launched its 3rd edition for 2023 - New Zealand Culinary Voyage. From 2 August to 2 November 2023 (Sundays to Thursdays), this edition presents a 6-Course Dinner Tasting Menu (from $168++ per person) - with an option to include a curated 4-wine pairing (add $68++) with a selection from Cloudy Bay.

Cold Serve NZ Oysters 4.5/5

Our evening started with fresh Cold Serve NZ Oysters served in 2 variations - one waking up the senses with chilli-lime granita and lime caviar, the other that whets the appetite with ikura. To complement the brininess of the oysters, this course is paired with the Cloudy Bay Sauvignon Blanc for its bright acidity.

Confit Ora King Salmon 4.5/5

The next course, Confit Ora King Salmon served with wasabi cream, showcasing the New Zealand King Salmon from Ora King, which is prized for its buttery texture and slightly sweet flavour. After curing for up to two days, the salmon is confit with fragrant aromatics. What is also notable is the thin sheet of nori that was placed delicately atop the fish, mimicking the appearance of the salmon skin! The wasabi cream not only brought the elements together, but it also enriched the fish's already luscious texture of the fish and imparted a hint of the sharp herbaceousness that cut the richness of the dish. There is an option to add on Oscietra caviar for an additional $45++. Balancing the complexity of this dish is the Cloudy Bay Te Koko, which possesses citrus and savoury notes of soft woodsmoke on the nose and mellow oak notes on the palate.

Braised Paua Abalone 4.8/5

Third course, which is my favourite dish on the menu, is the Braised Paua Abalone featuring New Zealand Black Wild Paua Abalone. It is braised in kombu and sake to enhance its tender texture and bring out its sweetness. What made this dish exceptional was the accompanying applewood-smoked cauliflower and leek cream that added a dimension to the dish, completing the experience with its contrasting creamy texture and tantalising umami flavour. The wine pairing for this dish is Cloudy Bay Chardonnay, which entices with white peach and ripe citrus notes.

Pan-seared South Island Lamb Rump 3/5

The fourth course features a pan-seared South Island Lamb Rump, carefully selected from Lumina Farms. Raised in a natural, free-range environment on specially cultivated chicory herb pastures, the lambs are known for their superb marbling and unique flavour. The lamb is sous vide for three hours before being pan-seared and finished on the applewood fire grill. It was incredibly tender with very pronounced marbling, delivering a much stronger and wilder flavour. The accompanying beluga lentils with green olives were delicious. Simmered in sundried tomato sauce, every spoonful packed a punch. The chosen wine for pairing is the aromatic Cloudy Bay Pinot Noir.

Beef-Fat Aged NZ Wagyu Striploin 3.8/5

The final course is the Beef-Fat Aged NZ Wagyu Striploin, featuring the 100% grass-fed F1/F2 Wagyu from Hastings, New Zealand. Dry-aged for 21 days, the 150g striploin is steeped in beef fat before grilling over applewood to concentrate the flavour and create a crust. While the aged beef delivered the expected flavours, the experience was slightly let down by the challenge of slicing the steak due to its notably thick cut. The hearty house-made eggplant parmigiana served alongside was a standout in its own rights with its cheesy top crust and layers of well-seasoned tender eggplants. To match the rich flavours of the dish, an intense Cloudy Bay Te Wahi is chosen for its dense tannins and vibrant freshness.

Pavlova 4/5

Completing the New Zealand Culinary Voyage is Pavlova, a national dessert often enjoyed on special occasions. Vibrant with tangy lemon custard, tart raspberry compote, and fresh berries, the well-executed meringue was the perfect vehicle to harmonise the beautiful flavours.

3 August to 2 November 2023:
6-Course Dinner Tasting Menu, $168++ per person
6-Course Dinner Tasting Menu with Oscietra Caviar, add $45++ per person
Wine Pairing Top-Up, $68++ per person
Available Sunday to Thursday for dine-in reservations made from 6pm to 8.30pm (last seating)
*A one-day advance reservation is required.

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.


Bedrock Origin
Oasia Resort Sentosa Hotel
#01-02
23 Beach View
Palawan Ridge
Singapore 098679
Tel:+65 6818 3333
Facebook
Instagram
Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]