Xita Lao Tai Tai (西塔老太太) @ Bugis+ - Launches 4 Pax Feastive Feast

Suppose you enjoy tasty barbecue, hearty dishes, and the lively atmosphere of communal dining. In that case, Xita Lao Tai Tai Bugis+ is ready to welcome you for a season of feasting and gatherings this holiday season. Known for its Korean-influenced Clay Stove Barbecue grills, signature marinades, and charmingly nostalgic interior, Xita Lao Tai Tai has built a following in Singapore’s ever-evolving BBQ scene. It is also well worth joining their membership programme, as members get to enjoy special deals and attractive discounts.

Festive Set BBQ Platter

Their seasonal Festive Set is priced at $108 for members (usual price $151.80) and includes four types of BBQ meat: the Xita BBQ Meat Tower, pork belly, pineapple-glazed beef rib fingers, and secret-marinated chicken chop. It consists of a cold-dressed chicken appetiser, joyful sesame balls, and strawberry ice burst for dessert.

We also ordered some a la carte items to complement our experience. I was pleasantly surprised that the team helped grill all the meats for us, which made the experience relaxed, enjoyable, and completely fuss-free. We could focus on eating and chatting while the staff refilled our plates.

Banchan/Accompaniments, Drinks

Along with our meal, we were served a generous selection of accompaniments, including kimchi, fresh lettuce for wraps, potato salad, and a comforting pumpkin soup. We also enjoyed some refreshing iced slushies, which were perfect for cooling down between all the grilling and feasting.

The highlight of the Festive Feast has to be the Xita BBQ Meat Tower, dressed for the festivities with charming decorations and stacked generously with assorted cuts. Each cut is well-seasoned, tender, and neatly portioned for easy sharing.

Pineapple Glazed Beef Rib Fingers

The Pineapple Glazed Beef Rib fingers come with a tangy, lightly sweet glaze that helps tenderise the meat, and the natural richness of the beef pairs beautifully with these flavours. The grilled pineapple slices were a delightful treat as well.

Pork Belly

No barbecue meal feels complete without Pork Belly, and the slices here are deeply marinated, allowing the fat to render into a crisp outer layer with a soft, melty centre.

Pork Collar

The Pork Collar, which is not part of the Festive Feast but is a recommended add-on, is another excellent choice. It is slightly leaner than the belly yet still wonderfully succulent, and it grills beautifully over the claypot heat. Both cuts are the sort of crowd-pleasing staples that disappear quickly once the grilling begins.

Secret Marinated Chicken Chop

The Secret Marinated Chicken Chop is juicy and stays wonderfully tender on the grill, with a comforting flavour that makes it an easy crowd-pleaser at the table.

Golden Tofu

Cold Dressed Chicken

For a light side dish, golden tofu is satisfying yet straightforward, adding a pleasant contrast to richer meats. The Cold Dressed Chicken appetiser, part of the set, is served chilled and refreshing, offering a gentle, clean-tasting start before the grilled items begin to arrive.

Seafood Pancake

Golden Glutinous Rice Ball

The Seafood Pancake came out nice and crispy, but unfortunately, we found it a little too oily for our liking. The Golden Glutinous Rice Ball, on the other hand, was satisfyingly yummy and chewy, with a slight sweetness.

Clam Soup

The Clam Soup is light, clear, and subtly sweet from the clams. It helps cleanse the palate between bites and is also comforting to sip while waiting for the next round of grilling, especially amid all the smoke and warmth from the stove.

Joyful Sesame Balls

Strawberry Ice Burst

Two desserts are included in the festive set. The Joyful Sesame Balls are pleasantly crisp on the outside and chewy on the inside, with a sesame filling. To conclude, the Strawberry Ice Burst is light, fruity and refreshing, making it ideal after a table full of smoky and savoury dishes. It is, however, on the sweeter side.

In conclusion, dining at Xita Lao Tai Tai Claypot Stove BBQ is lively and well-suited for gatherings. If you are looking for a fun place in town to celebrate with friends or simply enjoy a good BBQ with quality meats, Xita Lao Tai Tai is a wonderful option this season.

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.


Xita Lao Tai Tai (西塔老太太)
Bugis+
201 Victoria Street
#04-06
Singapore 188067
Tel: +65 6908 4181
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left and walk down Victoria Street. Walk to destination. Journey time about 5 minutes. [Map]

Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

Singapore's private dining scene continues to thrive with inventive concepts, and one of the rising stars is Beok Private Dining. Launched in May 2023, Beok offers a unique perspective on contemporary Korean cuisine, infusing traditional elements with modern interpretations in a refined, intimate setting. I finally had the chance to pen down my experience from a visit sometime back when I indulged in their carefully curated Autumn menu.

Makgeolli Bread with Smoked Purple Sweet Potato Butter 4.2/5

The evening began on a promising note with Makgeolli Bread and Smoked Purple Sweet Potato Butter. The bread, soft with a pleasant chew and gentle rice fragrance from the makgeolli, was beautifully elevated by the subtly sweet and smoky butter. It was a warm, comforting introduction to the meal.

Salt-grilled Prawn 4/5 and Bingtteok 4.2/5

Next came a duo of small bites – the Salt-grilled Prawn and Bingtteok. The prawn was fresh and plump, paired with a Fuji apple and lime chojang jelly that delivered a bright medley of acidity and sweetness, teasing the palate with layers of texture. The Bingtteok, a buckwheat pancake topped with kombu and finely shredded white radish, was a lovely surprise. Earthy and umami-rich with a gentle bite, it played beautifully between savoury and refreshing.

Gam Endive Muchim 3/5

The following dish, Gam Endive Muchim, was probably the most restrained in flavour. Slightly bitter endive leaves were dressed in a date-anchovy sauce and topped with biltong and a jujube chip. The textures were interesting, but overall it leaned towards a clean, minimalist profile.

Haemul Tang 4.2/5

Things took a heartier turn with the Haemul Tang, a spicy seafood broth that arrived brimming with flavour. Half-dried mussels, flower crab, and butternut squash added depth and sweetness to the umami-rich broth. It was warm, soothing, and satisfying.

Perilla Noodle 4.5/5

A standout of the night was the Perilla Noodle. The hand-pulled buckwheat noodles were silky yet toothsome, swimming in a nutty, aromatic broth enriched with perilla oil. Garnished with cucumber, nuts, and a touch of jalapeño for a bit of heat, this dish was layered, fragrant, and completely moreish.

Sutbul Moksal 4.2/5

Sutbul Anchang 4.5/5

The centrepiece of the meal came next – grilled meats cooked over binchotan charcoal. First, the Sutbul Moksal, featuring Australia Bangalow sweet pork collar, was well marinated and charred just right, paired with sweet potato leaf jangajji for a tangy counterpoint. Then came the Sutbul Anchang, showcasing a marbled MB7/8 Tajima Wagyu outside skirt, grilled to a perfect medium rare. Juicy, tender, and full of umami, it was easily the highlight among the proteins. That said, the portions were rather petite – each diner only got a small tasting portion, which left us craving a bit more.

Mushroom Gondre Sotbap 4.2/5

Pickles and Soup

To round out the savouries, we had the Mushroom Gondre Sotbap – a comforting bowl of multigrain Korean rice infused with wild thistle and topped with autumn mushrooms. Earthy and nutty, it showcased the beauty of simplicity. A side of soup and house pickles helped cleanse the palate and tie everything together.

Bam & Bac 4/5

Dessert came in the form of Bam & Bac, a delicate and well-composed plate featuring firm yet smooth chestnut yanggaeng, sweet poached pear, a scoop of ice cream, and an artistic fallen leaves tuile. It was a sweet ending with finesse – not too rich, but well-balanced and satisfying.

Overall, Beok Private Dining offers a unique and thoughtful exploration of Korean cuisine beyond the usual fare. The dishes are artfully plated, flavourful, and well-curated, with an elegant progression from start to finish. While some plates felt a little restrained and a couple of portions modest, the overall experience was intimate, elevated, and reflective of the Chef's evolving interpretation of Korean flavours. It is a gem worth experiencing for anyone seeking modern Korean fare with soul.


Beok Private Dining
Farrer Road
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Summer Hill @ Claymore Connect - A French Bistro Restaurant’s Unlimited Weekend Brunch Trolley

Summer Hill is a charming French bistro tucked away on the second floor of Claymore Connect, just a short stroll from Orchard MRT. While their regular menu features French staples like Wagyu Beef Bourguignon, Mussels Normandy, and French Fried Chicken, weekends bring a creative twist with their Brunch Trolley - a roaming service inspired by the "dim sum" cart, with menus that rotate every few months according to a new theme.

We dropped by on a rainy day and were greeted with a warmly lit, cosy space. The thoughtful decor and mix-and-match tableware added to the inviting atmosphere.

Brunch Trolley - Savouring Stories 3.8/5

From now until the end of May, the Brunch Trolley is themed 'Savouring Stories', with each dish inspired by iconic women writers. Priced at $79++ per person, the brunch includes unlimited servings of iced tea and all featured dishes during the dining session. Diners can opt for free-flow prosecco and wines with a top-up of $55++. The trolley service is available on specific sessions: Fridays at 12pm and Weekends at 11am and 1.30pm. During these sessions, the regular a la carte menu is paused.

Bread & Sides

Our experience started with a Bread Basket and three small side dishes: chicken liver pâté, gruyère eggs with onions, and a tomato-based ratatouille. Our server recommended that a touch of mustard brighten the overall flavours.

White Bean, Potato & Leek Soup with Olives

The White Bean, Potato & Leek Soup was next. It was warm and subtly briny due to the addition of chopped olives and olive oil drizzle.

White Clams

Then came the White Clams, served in a vibrant, spiced sauce with chilli and kaffir lime. It was a pity that the clams were relatively tiny.

Grilled Skate Wing

The Grilled Skate Wing was one of our preferred dishes. It was dressed in a slather of fragrant brown butter and lemon. We ordered seconds, and it fared better when served warm.

Charcoal-grilled Bangalow Pork Collar

We also enjoyed the tender Charcoal-grilled Bangalow Pork Collar, served with a creamy mustard-based sauce and crunchy hazelnuts. It paired nicely with the bread and the next dish, Aligot.

Aligot

Both my dining companion and I love mashed potatoes, so we were excited to dig into the Aligot, a stretchy and thick dish enriched with cheese and butter.

Red Wine Chicken, Spinach & Garlic Gratin

The savoury portions included Red Wine Chicken, Spinach, and Garlic Gratin. Though unassuming, the latter, mixed with onions, breadcrumbs, and butter, had us ordering seconds. Before dessert, the staff checked in to see if we wanted refills. All dishes are available for unlimited servings.

Snow Cone Bar

For dessert, we started at the Snow Cone Bar, where diners could customise their own icy treat with various syrups, such as peach, rose, watermelon, and toppings.

Valrhona Chocolate Almond Cake

Tarte Aux Pommes

We finished with two warm desserts: a Valrhona Chocolate Almond Cake with whipped cream and a Tarte Aux Pommes, an apple-frangipane tart with a crisp crust and custard-like centre. While the dishes were a mix of hits and misses, the attentive service and welcoming space made the experience better. It's a great way to sample the restaurant's menu in small portions, and it's best enjoyed with a group for sharing.

Make sure to make your reservations ahead of time.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Summer Hill
Claymore Connect
442 Orchard Road
#02-17
Singapore 238879
Tel:+65 8690 5907
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon, Wed-Sun: 1130am, 3pm, 6pm - 1030 pm
(Closed on Tue)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to destination. Journey time about 10 minutes. [Map]