Pyxiemoss @ North Canal Road - Inventive Small Plates In Adventurous Ways

Pyxiemoss is a new modern European cuisine restaurant spearheaded by Chef Tim Ross-Watson that has taken over the defunct D'Bell at North Canal Road. Pyxiemoss is derived from Pixie Moss, the only flowering moss over 12,000 species. It alludes the restaurant's aspiration to blossom and flourish in the competitive F&B industry. The cuisine here offers a flair of British with Asian influenced, using both traditional and modern cooking techniques to transform simple daily ingredients into novel dishes.

Pigaroon 3/5

The restaurant is kind enough to give a glimpse of the bar snacks offering which are only available after 10pm. We tried both the Pigaroon ($3) and Carrot Dog ($5/pc). The pigaroon is interestingly presented in a flower pot. What is on the plate is actually ethereal beetroot macaron swirl paired with pickledpig skin with cream cheese encased in pork belly and smoked bacon on a stick.

Carrot Dog 4/5

Carrot Dog sounds like a weird dish but the vegetarian interpretation of the hot dog actually works. The char grilled baby carrot is sandwiched between the soft and pillowy focaccia, and topped with achar and curry leaves. The whole combination of sweet and sour worked harmoniously for a delightful bite.

Seaviche 3.5/5

The Seaviche ($8) is an interesting twist substituting raw seafood with fresh sea coconut. Give the dish a good toss and have it together with the hickory-smoked corn chips. Even with the squeeze of the lime, I still find it lacked the punch that you get from the traditional ceviche, missing that strong tangy and spicy burst of flavours.

The Tribbiani 4.5/5

One of my favourite dish at the new Pyxiemoss is The Tribbiani ($15). The yellow dome shape thing on the plate is actually duck liver mousse. The silky and creamy duck liver mousse is paired with crunchy focaccia chips and pedro ximenez soaked medjool date jam. A luscious dish which is truly an indulgent.

Cofflee Lox 4.2/5

A light and refreshing dish on the menu is the Cofflee Lox ($18). The thinly sliced Norwegian salmon is cured using upcycled coffee grinds. This is perfectly matched with fresh chervil, cucumber, refreshing green apple sorbet and freeze dried grapefruit for acidity. A well thought and balanced dish.

Rad-ish 4/5

This may sounds simple but the Rad-ish ($8) is actually braised thrice before serving to the table. It is first braised in salt water, then miso water and lastly onion broth to expel its bitterness. A robust onion consomme is pour over the radish wheel at table which is topped with yuzu miso and pickled red radish. You can choose to have chopped wagyu beef for an additional $4.

Not Just The Tip 4.8/5

A dish that I never thought I would enjoy is Not Just The Tip ($14). A smart dish which makes use every part of the celery, not just the tip. A rift on the Waldorf salad, the dish uses the root, leaves, stem and the tip of the celery for different textural enjoyment of the whole celery. It is further paried with barley risotto, green apple, candied walnuts and stilton cheese to bring the dish together.

Mother's Lamb 4.2/5

The Mother's Lamb ($18) demonstrates Chef Tim's bold approach to food, upcycling usually-discarded parts of select produce. On the plate, is tandoor oven cooked lamb hearts and neck, with two sinful slabs of lamb bacon. The touch of having carbonated green and purple champagne grapes is very thoughtful, which helps to cut through the richness perfectly.

Pina Colada 4.2/5

Ending the meal on a sweet note, we have the Pina Colada ($10) and Snickerz ($10). The Pina Colada is a deconstructed rendition of the popular cocoktail's key ingredients. In the bowl, the components consider of fermented young coconut cake, coconut granola, salted coconut cream, compressed pineapples in extra virgin olive and a creamy caramelised pineapple ice cream. A light and refreshing dessert that suit my palate.

Snickerz 3/5

The other dessert, Snickerz ($10) is a rich and heavy glutinous rice brownie which comes with pavlova-like salted gula melaka cream . It is both chocolatey and chewy. I did not quite like the texture of the brownie. However the nuggets of caramelised peanuts rolled in homemade Snickers-inspired powder got my attention.

Overall, I have enjoyed my dining experience at Pyxiemoss. I find Chef Tim has brought something fresh to the table. You never know, the pixie moss may actually blossom and flourish into one of the best new restaurants this year.

Note: This is an invited tasting.


Pyxiemoss 
43 North Canal Road
Singapore 059299
Tel: +65 65322171
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 5pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the traffic junction of North Bridge Road and North Canal Road. Cross the road and turn right onto North Canal Road. Walk along the shophouses to destination. Journey time about 5 minutes. [Map]

Opus Bar & Grill @ Hilton Hotel Singapore - Letting Quality Ingredients Speak For Themselves

Some things do come better with age. Dry-aged beef, is what I'm inferring to, which is also the star of Opus Bar & Grill at Hilton Hotel Singapore. Many may perceived restaurants in hotels to be less exciting than what we have today, perhaps due to their strong corporate identities. However, Opus Bar & Grill identifies itself strongly to us as an independent restaurant with something more to offer than what its predecessor Checkers Brasserie used to be. It continues to provide hearty buffets by day, however, by night, it will close its specially designed dividers to form a more cosy and intimate dining space. The tables for the buffet are also customised to be used as tables for food preparation.

Using a specially commissioned Himalayan salt tile cabinet and charcoals, the Opus culinary team seeks to deliver some of the best meats that you might ever tasted in Singapore. The fresh, marbleized meats are aged between 14 and 36 days to create a rich depth of flavour. 'Letting quality ingredients speak for themselves' is the philosophy behind Opus, which is reflected by their adoption of simple cooking techniques combined with the purity of grilling.

Onion Cheese Bread 4/5

To get our engine started, we were first served a warm Onion Cheese Bread. Sweet & savoury works for me always, which is why I even kept some aside to accompany my dinner throughout.

Hokkaido Scallops 4/5

For starters, we have the recommended Hokkaido Scallops ($22.00) and Tartar of Bluefin Tuna ($17.00). The fresh green colour somehow eased my tired eyes. The edamame puree was smooth and its delicate taste balanced that of the smokey-savoury blood sausage. As tiny as the blood sausage may seem, it imparted whole of flavour to the scallop.

Tartar of Bluefin Tuna 4/5

Tuna Tartar has always been my favourite and theirs just affirm my liking for this dish. Fatty and creamy with abit of zest, I could easily wipe the plate clean.

Halloumi with Eggplant and Squash 3.5/5

King Prawn Skewer 2.8/5

With charcoal grills, there is skewers. We had 2 of them, Halloumi ($16.00/$22.00) and King Prawn skewer ($20.00/$30.00). Halloumi a Cypriot semi-hard, unripened brined cheese. Due to its high melting point, it is very suitable for grilling. It looks like Dougan, doesn't it? But it is much firmer, with a rubbery texture. It is mild and a little savoury which I quite like. I can imagine having it with something sweet and crunchy, rather than grilled eggplants and squash. The latter pales in comparison to Halloumi for its lack of novelty and average taste. The green chilli at the side, however, manages to up the taste by a notch.

Himalayan Salt Dry-Aged OP Rib 800g 4/5

The mains was the reason behind all the wait. What are on the menu is a premium selection of hand-selected Australian Prime Cuts of marble score 4 to 6. Sitting on top of the list is their Opus signature Himalayan Salt Dry-Aged OP Rib ($110 for 2 pax), the slab of meat that people come for. Juicy, bloody you called it, there are people who just love it. OP rib, even before it is being dry-aged, is known for its intense flavour and richness. After being dry-aged, it is even more so. Aging harnesses the microbes and enzymes present in the meat itself to behave in a certain manner, giving you a steak that is more tender, coupled with a more intensified flavour due to loss of water. In particular, the steak will gain a 'blue cheese characteristic'. Given my untrained palate, I miss out on that. Hence, do take an extra second to savour its taste.

Australian Tajima Wagyu, 220g Sirloin 4/5

For something more ladylike, you can opt for Tajima Wagyu ($88.00). It is still flavourful and fatty, and give you more spaces to try the rest.

A few personal touches to note from the Team. Customers get to choose their respective steak knife from the collection, according to the color of the handle that caught their eyes. It was quite a delight when I was approached with their collection. 3 different types of salt were given, and a list of sauces to choose from. The recommended ones are Bone marrow with red wine sauce, as well as Black truffle & mushroom sauce.

Smoke Risotto, Leek & Pecorino 3.8/5

We also had a few sides to accompany our steaks. What I find more interesting is their Smoke Risotto, Leek & Pecorino ($6.00). It is one of the most mildly flavoured risotto I have tried, akin to a thick white porridge but grainier and creamier. Half of it was gone, fast.

36-hours Pork Belly 2.5/5

36-hours Pork Belly ($36.00) is one of their new hot items. It came elegantly glazed and garnished with pickled beets and I couldn't wait to dig my fork into its tender fats-flesh. However, what really happened was that my fork couldn't seem to find an opening to penetrate it. It seems that all the fats and muscles had seized up to form a wall. A pity.

Glacier 51 Toothfish Fillet 4.2/5

Their Toothfish Fillet ($49.00) picked me up from my disappointment with my highly anticipated pork belly. High in fat, this particular fish boosts rich flavour and sweetness, which is well complimented by the savoury dashi and the sweet-smokey leeks. The charred broccoli nuances the dish with its hints of bitterness and crunchy texture. You will enjoy this dish even more, knowing that it was sustainably caught. The same goes to a few other seafood dishes as labelled in the menu. Opus prides itself for being environmentally friendly having achieved the Marine Stewardship Council (MSC)'s Chain of custody certification prior to opening.

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Charcoal Grilled Banana with Smoked Salted Caramel, Coconut & Calamasi Ice Cream 4.2/5

Do leave space for their signature desserts - Charcoal Grilled Banana and Grilled Honey Pineapple dessert ($12.00 each).

Charcoal Grilled Banana was better than expected. I appreciate the fact that the banana was caramelised with its skin attached, hence retaining its firmness. Given its mealy texture and savoury sweetness with the salted caramel, pairing it with sweet and sour coconut ice cream couldn't have been a much better choice.

Grilled Honey Pineapple with Vanilla Ice Cream, crumble & Rum Sauce 4.5/5 

You can see the excitement in my eyes when I heard about their Charcoal Grilled Honey Pineapple. I first got acquainted with it when I was at FYR. Served as a juice, the smokey sweet taste of the pineapple acquires the taste of a rainforest. As for this, coupled with homemade vanilla ice cream and crumble, this is a much more luscious version of your usual apple crumble.

From 18 Jan to 31 Mar, enjoy special beverage offers with any order of Opus Beef Selection (Prime Cuts from $58++ only). Free flow of sparkling, white & red wines from 7pm to 9pm (Mon to Thu), 50% off on wine by the bottle (Fri to Sun).

Nature has a lot to share, so long we know how to harness it in a responsible way. Basic ingredients can form fine dishes, so long they are in good hands. That is what I see in Opus.

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.


Opus Bar & Grill
Hilton Hotel Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]

National Kitchen by Violet Oon @ National Gallery

With the much anticipated opening of the National Gallery, we also see a lot of new restaurants opening in the historical building. One of them is the much looking forward National Kitchen by Violet Oon. The restaurant is stunning beautiful with its Peranakan decoration that incorporated a Victoria twist.

Sambal Timun Nanas 3.5/5

The three of us took a while to decide on the menu as there are so many items that we wanted to try. Eventually, we started with the Sambal Timum Nanas ($4) that is made up of pineapple, cucumber, chillies, onions and lightly sweet rice vinegar. The tangy concoction is a refreshing and tangy starter to whet up the appetite.

Pineapple Patchree 4.5/5

The other pickle dish we tried is the Pineapple Patchree ($4) that comes with pineapple, raisins, chillies and yogurt in a sweet sour spiced gravy of turmeric, ginger, garlic and shallots infused with the fragrant curry leaves. I could not help associating the sweet sour turmeric gravy to the familiar taste of the fish head curry which is very addictive.

Chap Chye 4/5

The Chap Chye ($15) is a Peranakan dish that I always order on the menu. The vegetable is cooked to a soft texture but still retaining an enjoyable crunchy bite. Many chap chye comes across on the sweet side but this is well balanced.

Daging Chabek Beef Cheek 4.5/5

There are three beef items on the menu, llwe decided to try the Daging Chabek Beef Cheek ($35) which is only available at National Kitchen. The slow braised beef cheek is cooked in a rich spicy tamarind gula melaka gravy and coconut. The beautiful flavoured beef cheek literally melted in the mouth. The subtle sweetness hits the palate first before the spiciness starts to grow on the taste buds.

Cod in Creamy Laksa Sauce 4.5/5

We initially wanted to try the Curry Fish Head but was advised that it maybe too much for our group, as it is good for 5-6 pax. So we ended up having the Cod in Creamy Laksa Sauce ($34). I was disappointed with the portion, I think it is small to be shared among 3 pax. Putting that aside, the buttery cod fish works beautifully in the creamy laksa sauce. I have no regret in ordering it but maybe next time just for myself.

Hakka Abacus Beads 2.8/5

I was looking forward to try the Hakka Abacus Beads ($16) but turned out disappointed. The abacus beads is on the doughy side in my opinion, and I could not really taste the yam. The minced chicken topping with dried shrimp and dried cuttlefish was also on the salty side.

Opor Udang Nankar 3/5

A rare dish on the menu is the Opor Udang Nankar ($14). It is young jackfruit stewed with salted fish and prawns in a rich fragrant spiced coconut gravy.  I thought the salted fish will throw the dish off but it is not salty at all. If you have not eaten stewed young jackfruit before, the texture is similar to brinjal.

Kueh Beng Kah 3.5/5

Moving on to the dessert, we tried the Kueh Beng Kah ($9) and Pineapple Upside Down Cake ($12). The grated tapioca cake is excellently paired with the gula melaka syrup and coconut milk. I personally prefer the texture to be rougher and coarser. The Pineapple Upsdie Down Cake is nothing special but just a light butter sponge topped with pineapple and a butterscotch sauce. The condense milk sauce may comes across too sweet to many but this is my perfect child memories.

Pineapple Upside Down Cake 3.5/5

After trying the food at National Kitchen, I have to say that there are hits and misses. The price is also on the high side but you definitely can impress your foreign friends or partner for that special occasion. Although the restaurant is beautifully designed, the spacing between diners can be quite uncomfortable. Not to mentioned, when I was there, the full house restaurant can turned into a noisy night market with the noises bouncing off the decorative tiles around the restaurant.


National Kitchen
National Gallery Singapore
1 Saint Andrews Road
#02-01
(City Hall Wing)
Singapore 178957
Tel: +65 98349935
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Turn left onto North Bridge Road. Walk down North Bridge Road. Turn left onto Coleman Street. Walk to destination. Journey time about 10 minutes. [Map]

Carne & Caipirinha Brazilian Churrascaria @ Sunset Way

It has been a while since I last visited Sunset Way. The place has undergone some changes with the opening of some new restaurants. One of the new kids on the block is Carne & Caipirinha Brazilian Churrascaria which offers Brazilian churrascaria that uses charcoal fire for roasting their quality meats imported directly from Brazil.

It is not just about roasted meat at Carne & Caipirinha. Before starting on the buffet of roasted meats, one can help themselves to the Salad Bar that are freshly prepared in house daily.

During my visit, the salad bar offers a selection of salads, pastas, rice and traditional Brazilian Feijoada. Brazilian Feijoada is a black bean stew. This is my first time having it and it is really good with the melted in the texture.

Once you are really for the unlimited servicing of the various slow roasted, you just need to flip the disc at the table to the green colour side. The passadors (chefs-cim-meat servers) who are dressed in traditional gaucho outfits, will go around the alfresco dining area with their skewer of roasted meat and carve portion of meat right onto diners' plates.

Pork Belly

Diners at Carne & Caipirinha can enjoy up to 17 different roasted items that are slow roasted over charcoal fire. The marquee dishes include Beef Rump Cap and Beef Hump. The beef rum cap is a very a valuable cut of beef and is superb in quality. The beef hump is a rare cut only found in the humped Brazilian cattle known as zebu, with its rich marbling.

Beef Hump

The other roasted dishes are Pork Rib, Beef Rib, Chicken Heart, Grilled Pineapple, Cheese Bread & Garlic Bread, Pork Belly, Pork Ham, Pork Sausage, Fish, Chicken Thigh, Chicken Fillet in Bacon, Lamb Leg and Beef Rump.

To have a break or stop eating, just need to flip the disc to the red colour side.

With all these roasted meats, I would recommend washing it down with the Guarana Antarctica ($6) only available at Carne & Caipirinha. This is the first ever soft drink produced in Brazil and so called number one drink in Brazil. It tastes similar to Kickapoo or Mountain Dew that is less sweet.

Price
Happy Hour
Mon-Sat: 530pm - 7pm
Sun & PH: 5pm - 6pm
Adult: $39.90, Children: $18 (5-12 years old)

Regular
Mon-Sat: 7pm - 11pm
Sun & PH: 6pm - 11pm
Adult: $49.90, Children: $24 (5-12 years old)


Carne & Caipirinha Brazilian Churrascaria 
Sunset Way
Blk 106 Clementi Street 12
#01-50
Singapore 120106
Tel: +65 64640478
Facebook
Website
Nearest MRT: Clementi (EW Line)

Opening Hours:
Mon-Sat: 530pm - 11pm
Sun & PH: 5pm - 11pm

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at station (Stop ID 17179). Take bus number 184. Alight 4 stops later. Walk towards block 109 facing multi-storey carpark. Journey time about 10 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at station (Stop ID 17179). Take bus number 154. Alight 5 stops later. Walk towards block 109 facing multi-storey carpark. Journey time about 12 minutes. [Map]

Shelter in the Woods @ Greeenwood Avenue (Bukit Timah Road)

Christmas brings joy and what joy is it to know that the popular Shelter in the Woods has finally reopened on the 12 November 2014. Besides offering the ever popular traditional rotisserie's dishes, the restaurant has up its game with the appointment of Consulting Chef Masashi Horiuchi who has more than 20 years of experience in Michelin restaurants across Europe, combining homely rusticity with finesse of execution.

Shelter Charcuterie Board 4.5/5

A great platter for sharing while waiting for the mains  is the Shelter Charcuterie Board ($40). The charcuterie board features the BurgundyTerrine, Foie Grs Au Torchon, Pork Hat Terrine and Pate En Route. A ideal platter to kick start with some drinks.

Pate En Croute 4.8/5

What really stood out on the Charcuterie Board is the Pate En Croute. This is really something new to me for the less travelled and shallow culinary knowledge. It is amazing how something that look quite ordinary which I thought was some sort of a pie can taste so beautiful.

Pate En Croute 4.8/5

Slicing into the Pate En Croute revealed the different layers of duck foie gras, pork, veal, forest mushrooms, pig liver and consomme jelly wrapped in pastry. The harmony of all the ingredients took me by surprise with the consomme jelly and buttery pastry complementing it.

Shelter Quiche 4/5

I have learnt that while quiche is a classic French dish, it actually originated in Germany. A signature at Shelter in the Woods is the Shelter Quiche ($12.50). The short crust pastry is filled with forest mushrooms, Swiss gruyere cheese, garlic/herb butter, eggs and Swiss cream. I am not a big fan of quiche but this actually tasted quite yummy with the cheesy and earthy mushroom flavours.

Endive & Roquefort Salad 3/5

I thought the Endive & Roquefort Salad ($26) could be a bit acquire in taste for some. While the salad has a refreshing finishing with the used of green apple strips, cherry tomatoes and honey dressing, the Belgian endives were on the bitter side for me.

Lyonnaise Salad 4.2/5

I would prefer the traditional Lyonnaise Salad ($20) to the endive & roquefort salad. The savoury and tangy combination of Dutch smoked bacon and confit pearl onions dressed in a sherry vinaigrette provided the zest for the crunchy greens.

Creamy Corn Soup Trio 4.2/5

The Creamy Corn Soup Trio ($12.50) showed a glimpse of the chef's finesse in execution. The Japanese corn and onions are boiled in water and then mixed with roasted corn, hence a hint of smokiness. Milk is added, blended and sleved. The soup is then garnished with roasted corn, pop corn and parsley oil. The detailed into a simple soup dish elevated the whole experience which used to be only know of its homely, rustic, tradition food.

DIY Steak Tartar 4.5/5

A great starter will be the DIY Steak Tartar ($18 for 100g). The Do It Yourself steak tartar of handcut Australian Black Angus beef comes with capers, cornichons, beet, onion, chives and served with toasted farm bread. Mixed them all together with the quail egg to bond all the flavours that burst into a blossom in the mouth.

Rotisserie Suckling Pig 4.5/5

I was expecting a whole Rotisserie Suckling Pig ($35) such as those you get in a Spanish restaurant. Once again I was given a glimpse into his fine dining trained experience. The plating was beautiful. Cooked in the traditional flame rotisserie, the suckling pig is served with rotisserie pineapples, confit onions and gravy made of veal jus and caramelised onions. Perfectly executed, the skin was crackling while still retaining that juiciness. The used of pineapple also freshen up the palate from the natural greasiness of the meat.

Seafood Casserole 4.8/5

Seafood Casserole 4.8/5

The Seafood Casserole ($35) is great for sharing. The luxurious pot of seafood features seasonal fish, prawns, mussels and clams. The highlight has to be the rich seafood broth made from fish soup, fish, prawns, lobster, fennel, leeks, celery. carrots, tomatoes and saffron. The hearty harvest from the sea will get all your senses singing in praise.

Rotisserie Rack of Lamb 3.8/5

I love my lamb but the Rotisserie Rack of Lamb ($39) fell slight short of my expectation. While it was cooked to a nice tender and juicy in the traditional flame rotisserie and bathed in a garlic confit oil, the NZ rack of lamb somehow was lacking that gaminess which I enjoy tearing it off the bone.

Roasted Chicken 4.8/5

Being curator of the Ultimate Hawker Fest 2014 working with Tian Tian Chicken Rice and Toh Thye San Farm using the corn fed Anxin Chicken, I have known how good and sweet these chickens are. They are unlike the normally commercial boiler. I was quite excited to be reunited with Anxin chicken at Shelter in the Woods with the Roasted Chicken ($19 for half, $35 for whole). The rotisserie chicken is bathed in a garlic confit oil and served with roasted potatoes, mesclun salad and veal jus, caramelized onions gravy. I am glad that I can taste Anxin chicken again cause its sweetness is just so sweet on its own that you do not need any gravy or sauce.

Rotisserie Pineapple Crumble 2.8/5

I like the idea of using the pineapples crumble for the suckling pig and I have enjoyed it. However, knowing that it is available in another dish less the ice cream and having tried it, I am not sure I will pay the money for the Rotisserie Pineapple Crumble ($14). Putting the taste aside, it is too simple for a dessert and probably would not get the satisfaction out of it.

Tiny Crispy Apple Tart 4/5

Having a warm sweet finish to a delicious feast is the Tiny Crispy Apple Tart ($12). The tart topped with Fuji apple, butter and brown sugar is thin and crispy. Paired with a scoop of their house made vanilla ice cream for a comfort finishing.

Meringue Glacee 3.5/5

On a sweet note, there is the Meringue Glacee ($12) that come with a scoop each of the house made raspberry sorbet and vanilla ice cream, topped with baked meringue cones and pistachio.

The re-opening of the Shelter in the Woods with its new chef and revamped menu definitely made a return with a louder bang. Combining the chef vast experience and rustic tradition, it has bring the restaurant to a new height. The extensive menu is really worth a visit or two and everything on it is worthy for recommendation. It definitely falls into one of favourite restaurants his year that I would want to return to check out the rest of the menu.


Shelter in the Woods 
22 Greenwood Avenue
Singapore 289218
Tel: +65 64666225
Facebook: https://www.facebook.com/ShelterInTheWoods
Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Daily: 6pm - 10pm
Sun Brunch: 1130am - 230pm

Direction:
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straigh to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]