KOU at Ichigo Ichie @ Claymore Connect - An Intimate 9-Course Journey of Japanese-French Elegance

Located within the intimate setting of Ichigo Ichie at Claymore Connect, KOU is a Japanese-French pop-up dining concept that speaks in a language of restraint and quiet confidence. Helmed by Chef Tan Kian Hong, the experience unfolds as a thoughtful dialogue between Japanese seasonality and classical French techniques — a philosophy shaped by over 14 years of experience, including a formative mentorship under Executive Chef Akane Eno.

Running every Sunday and Monday until 31 August 2026, KOU presents a limited-time opportunity to experience Chef Kian Hong’s personal culinary voice. The name itself carries meaning — “KOU” drawn from the kanji 宏 (kou) in his name, paired with 红 (hong), symbolising warmth, openness, and depth.

During our visit, we experienced the 9-Course Signature Menu ($188++), available for both lunch and dinner.

Kegani 5/5

The meal opens on a high note with the Kegani (Horsehair Crab). Presented elegantly within its shell, the sweet, delicate crab meat is layered with Tamanegi sweet onion and crowned with caviar. It is a composition that celebrates the purity of the crustacean — briny, sweet, and clean — offering a refined yet impactful start to the meal.

Bread 4.2/5

The bread course is far from an afterthought. A trio of Mochi Bread, Milk Bread, and Sourdough arrives warm, accompanied by housemade seasonal spreads. During our visit, these included monkfish liver, French butter, and sesame paste. Each pairing offers a different expression — from rich umami depth to nutty aromatics — elevating what could have been a simple interlude.

Maguro 4.5/5

The Maguro features luscious chutoro that quite literally melts in the mouth. Paired with tomato, the dish gains a refreshing brightness that cuts through the richness while subtly balancing the fish's iron notes. It is a clean, elegant interplay of flavours.

Corn 4/5

A reimagined Chawanmushi challenges expectations. Served chilled instead of warm, the silken egg custard is layered with sweet white corn and finished with caffeine-free coffee oil. The aromatic hint of coffee adds an unexpected dimension. While technically thoughtful and intriguing, the departure from the familiar warmth of traditional chawanmushi may divide opinions — a dish that invites reflection as much as it does appreciation.

Wagyu 4.5/5

An optional indulgence, the A5 Wagyu Sando (+$38) features beautifully marbled wagyu tenderloin prepared katsu-style. Sandwiched between toasted bread and complemented with wasabi and tonkatsu sauce, it delivers a rich, juicy bite with a satisfying contrast of textures.

Abalone 5/5

The standout of the evening is undoubtedly the Awabi. Encased in buttery puff pastry in the style of a French pithivier, the abalone is paired with both a traditional liver sauce and a red wine sauce. This dish perfectly encapsulates KOU’s identity — Japanese soul with French form. The richness of the pastry, the briny sweetness of the abalone, and the dual sauces create a deeply layered, unforgettable experience.

Pork 4/5

The Pork course presents a juicy, tender meatball accompanied by two sauces — Goya (bitter gourd) and Kampot Pepper. While the bitterness of the goya offers an interesting contrast, the Kampot pepper sauce stands out with its aromatic heat and depth, complementing the pork more harmoniously.

Somen 5/5

The Somen course brings comfort and finesse together. Using premium Miwa somen aged three years from Nara Prefecture, the noodles are served in an eight-hour duck dashi broth, simply seasoned with shoyu and mirin. The gentle chew of the noodles absorbs the deeply savoury broth beautifully, while a touch of yuzu zest adds a refreshing lift. It is a soothing yet refined conclusion to the savoury courses — so much so that some diners may find themselves asking for a second serving of the broth.

Koji 4/5

Dessert begins with Koji, showcasing a restrained sweetness profile. The combination of pineapple and white rum introduces brightness and aromatic complexity, while the use of fermentation reflects Japanese culinary traditions through a refined French lens.

Mignardise 4.2/5

The meal concludes with Mignardise, with the seaweed financier standing out — a delicate bite that subtly echoes the Japanese influence, bringing the experience to a thoughtful close.

KOU is not a concept that shouts for attention. Instead, it draws you in with its quiet confidence and thoughtful execution. Chef Tan Kian Hong’s cooking reflects a deep respect for seasonality, allowing ingredients to speak while weaving together Japanese sensibilities and French techniques with finesse.

The menu is introspective yet expressive, with dishes like the Awabi leaving a lasting impression, while others challenge and provoke. As a limited-time pop-up, KOU offers a rare glimpse into a chef’s evolving identity — one shaped by experience, mentorship, and a clear sense of purpose.

Note: This is an invited tasting.


KOU at Ichigo Ichie
Claymore Connect
442 Orchard Road
#01-16/17
Singapore 238879
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Mon: 12pm (Lunch), 7pm (Dinner)

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

Tiong Bahru Hainanese Chicken Rice @ Takashimaya - Opens First Full-Service Restaurant

After close to four decades of feeding loyal crowds at its famed Tiong Bahru Market stall, Tiong Bahru Hainanese Chicken Rice takes a significant step forward with its first full-service restaurant at Takashimaya Shopping Centre. A proud recipient of the Michelin Bib Gourmand for nine consecutive years, the heritage brand now brings its time-honoured flavours into a more refined, comfortable dine-in setting along Orchard Road. The 76-seater space not only offers a more elevated experience but also introduces exclusive dishes and customisation options that give a fresh perspective to this beloved local staple.

Hainanese Chicken 4/5

At the heart of the menu are the signature plates that built its reputation. The Hainanese Chicken Rice ($14) showcases poached chicken with smooth, gelatinous skin and tender flesh, delicately seasoned to highlight its natural flavours. Equally satisfying is the Roasted Chicken Rice ($14), boasting a beautifully bronzed, crisp skin that gives way to juicy meat beneath.

For those who cannot decide, the Classic Hainanese Combo Chicken Rice ($16) offers the best of both worlds, pairing poached and roasted chicken on one plate. Portions are also available for sharing, from quarter to whole birds, making it ideal for communal dining.

Roasted Chicken 4/5

A standout feature at this outlet is the ability to customise your rice. Diners can choose from three varieties — the Signature Fragrant Chicken Rice ($2), rich with chicken stock and deeply savoury; the lighter Fragrant Basmati Rice ($2.50), offering a fluffier, lower-GI alternative; or the premium Niigata Koshihikari Rice ($3), prized for its soft, slightly sticky texture and gentle sweetness. This thoughtful addition elevates the experience, allowing diners to tailor their meal to personal preference.

Hainan Curry Fish Pot 4/5

Moving beyond chicken rice, the expanded menu introduces hearty sharing dishes such as the Hainan Curry Fish Pot ($38/$42). Served bubbling in a thick, creamy curry, the dish delivers bold, comforting flavours with a gentle spice. The fish remains moist and tender, soaking up the aromatic gravy, while long beans, brinjal and fried beancurd skin add both texture and substance to the dish.

Hainanese Crispy Pork 3.8/5

The Hainanese Crispy Pork ($14) is another highlight, featuring golden crackling that shatters with each bite, revealing juicy, well-marinated pork belly within. It is indulgent, richly flavoured, and highly addictive.

Twin Style Kailan 3.5/5

Balancing the meal is the Twin-Style Kailan ($15), which cleverly contrasts textures by pairing crunchy leaves with tender stems. The addition of savoury pork floss lends a surprising umami lift that ties the dish together.

Homemade Ngoh Hiang with Tiger Prawn 4/5

Completing the spread is the Homemade Ngoh Hiang with Tiger Prawns ($10/$18). Wrapped in crisp beancurd skin, the filling of minced pork, tiger prawns and water chestnuts is well-seasoned with aromatic five-spice powder, delivering a satisfying bite with layers of flavour and texture.

Coconut Chendol Bliss 4/5

Ending on a refreshing note, the Coconut Chendol Bliss ($8) brings together familiar local flavours in a more indulgent format. Silky pandan jelly and soft red beans sit beneath scoops of creamy coconut ice cream, all drizzled with fragrant gula melaka. It is a cooling, satisfying dessert that rounds off the meal beautifully.

With its opening of a full-service restaurant setting, Tiong Bahru Hainanese Chicken Rice successfully bridges heritage and modern dining. While its signature chicken rice remains the main draw, the introduction of premium rice options and an expanded menu of comforting dishes adds depth to the experience. Whether you are a long-time fan or a first-time visitor, this new Takashimaya outpost offers a polished yet familiar taste of one of Singapore’s most iconic dishes.

Note: This is an invited tasting.


Tiong Bahru Hainanese Chicken Rice
Takashimaya
391 Orchard Road
#B2-36A
Singapore 238873
Tel: +65 69004320
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon-Fri: 11am - 9pm
Sat-Sun: 1030am - 930pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight toward Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time about 10 minutes. [Map]

Butcher’s Block @ Raffles Hotel Singapore - Welcomes The Season of Renewal With Spring IMUA Tasting Menu

At Butcher's Block, the latest Spring IMUA tasting menu celebrates the restaurant's signature wood-fired cooking, whole animal butchery, and zero-waste philosophy. Showcasing seasonal produce alongside returning favourites, the multi-course experience is complemented by thoughtfully curated wine pairings.

Big Eye Ahi Poke Tartlet

Blackmore Farms Wagyu Beef Pipikaula

The meal began with the Big Eye Ahi Poke Tartlet. Crowned with premium Osetra caviar, the bite-sized snack whetted the appetite with intense savouriness and a creamy finish. Alongside were ribbons of Blackmore Farms Wagyu Beef Pipikaula, complemented by moreish Beef Fat Fried Rice that delivered deep, umami-rich notes.

Grilled Green Asparagus

Smoked Ahi Pâté

The next appetiser featured slices of Grilled Green Asparagus paired with lacto-fermented white asparagus. Smoky and earthy, the dish was balanced by a panna cotta at the base, made with asparagus stems, which also added a subtle creaminess to the mouthfeel. Accompanying this was a Smoked Ahi Pâté, crafted with gently smoked tuna belly. A crunchy, burnt leek churro, savoury with a hint of sweetness, formed the tart base, slathered with the pâté and topped with slices of smoked Japanese saba. Each bite delivered layers of texture and flavour, with full-bodied richness.

Lomi Lomi Kombu-Cured Big Eye Ahi

The following course, Lomi Lomi Kombu-Cured Big Eye Ahi, offered a punchy, citrusy, and herbaceous flavour profile that lifted and complemented the delicately Hawaiian-cured fish.

Western Plains Kalua Pork

Next came the Western Plains Kalua Pork, a colourful representation of the traditional Hawaiian dish. Rolled in savoy cabbage, the pork was succulent, carrying a bold, salty punch and a distinctive smokiness. Balancing its hearty taste were velvety sweet potato purée and luscious coconut cream, which added a gentle sweetness and rounded out the flavours.

Huli-Huli Dry-Aged Duck

The Huli-Huli Dry-Aged Duck is one of the restaurant's signature courses, conceptualised to showcase different parts of the Malaysia-sourced duck. For this season, the plate featured 21-day dry-aged duck breast, served alongside a duck leg foie gras terrine and a duck liver parfait tartlet topped with duck heart bushi. The level of thought and craftsmanship behind the dish was impressive. Turning the duck heart into a bushi was particularly intriguing, underscoring the restaurant's commitment to its zero-waste philosophy.

Japanese Kinmedai

The next course highlighted Japanese Kinmedai, featuring a lightly grilled 3-day dry-aged fillet. It was topped with a layer of flavoursome nduja gratin made from the trimmings of the Blackmore Farms cattle that Butcher's Block brings in, and finished with a seaweed and fennel beurre blanc. The interplay of flavours was interesting, with the smoky richness of the nduja complementing the fish's heightened oceanic flavours.

Blackmore Farms Full-Blood Wagyu Beef

The final main course, Blackmore Farms Full-Blood Wagyu Beef, served as a fitting finale. The dish delivered an intensely smoky Wagyu meatloaf alongside dry-aged, koji-marinated beef. Completing the plate was an indulgent potato mille-feuille fried in beef fat rendered from the same Blackmore Farms cow, tying the dish back to the restaurant's whole-animal ethos.

Blooming of Spring

Blooming of Spring, a refreshing combination of compressed cucumber, cantaloupe sorbet, and Monkey's Milk, was served as a palate cleanser.

Memoir

The dinner experience concluded with Memoir, a dessert inspired by the chef's personal journey. The composition brought together ponzu gelée, nori ice cream and caramel. An interesting detail about this dessert is the chef's discovery that blending nori with milk produces a flavour reminiscent of matcha, a nuance reflected in the dessert's flavour profile.

The Spring IMUA tasting menu is available from now until 30 May 2026 and is served at both lunch and dinner. For a more elevated experience, you may opt for the Dom Pérignon Prestige Pairing.

Spring IMUA Tasting Menu
Lunch: S$168++ per guest
Tailored Wine Pairing: S$138++ per guest
Dinner: S$228++ per guest
Tailored Wine Pairing: S$168++ per guest
Dom Pérignon Prestige Pairing: S$408++, served for the whole table
Booking Link: https://www.sevenrooms.com/explore/butchersblock/reservations

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.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Wed-Sat): 12pm - 230pm
Dinner (Tue-Sat): 6pm - 930pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

SO DO FUN (蜀都丰) @ The Centrepoint - Authentic Sichuan Cuisine Restaurant Opens Third Outlet in Town

SO DO FUN (蜀都丰) joined our local F&B scene in June 2024 and has since opened its newest and third outlet at The Centrepoint, nestled among the vibrant dining options in the basement. The restaurant is helmed by Master Chef Peng Zi Yu, who is recognised as the Sichuan cuisine mentor to international artiste and celebrity chef Nicholas Tse.

SO DO FUN prides itself on using exceptionally fresh fish, with live fish delivered daily from Malaysia. Each fish is freshly filleted and cooked only upon order. Their other two outlets are located in Bugis and Punggol.

Mashed Eggplant with Chilli 4/5

Our lunch began with the Mashed Eggplant with Chilli ($11.80), served chilled. The dish was distinctly garlicky and mild on the spice.

Boiled Fresh Fish in Spicy Broth 4.5/5

The main highlight arrived next, the Boiled Fresh Fish in Spicy Broth ($49.80 for Large), which comfortably feeds 3 to 4 pax. A smaller 2-pax portion is also available at $29.80. We went with their signature Spicy Broth, though Sauerkraut and Fiery broths are available as alternatives. I recommend adding a bowl of Wuchang Rice ($1.50) to pair with it.

True to their commitment to freshness, the tender fish slices were paired with bean sprouts, kelp, beancurd skin, cucumber and konjac strips, all submerged in a robust, aromatic and numbing broth. While some may find this on the oilier and saltier side, we found it authentic and deeply flavourful.

Grilled Prawns with Vermicelli and Minced Garlic 4.2/5

During our previous visit, the Grilled Prawns with Vermicelli and Minced Garlic ($18.80) were cooked tableside on a gas stove. Now fully prepared in the kitchen, the dish remains just as satisfying, with the vermicelli thoroughly soaked in its fragrant, garlicky housemade sauce.

Stir-Fried Pork with Chilli Peppers 4.2/5

Next was the Stir-Fried Pork with Chilli Peppers ($17.80), featuring tender pork slices, charred chillies and crunchy white fungus. It delivered a gentle heat alongside a pleasant smokiness.

Chengdu Mapo Tofu 4/5

The Chengdu Mapo Tofu ($11.80) uses a firmer tofu, coated in a spicy, savoury sauce with minced pork. The heat here packed a punch.

Braised Fresh Tofu Skin with Eggs 4/5

Recommended by the staff, the Braised Fresh Tofu Skin with Eggs ($13.80) offered a comforting, non-spicy contrast to the rest of the meal. It was mild, hearty and well-balanced.

Jasmine Lemon Tea 4.2/5

To end, the Jasmine Lemon Tea ($3.50) was refreshing, fragrant, and mildly sweetened, perfect after all the spice. It also came in a pretty big cup, which we appreciated.

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.


SO DO FUN (蜀都丰)
The Centrepoint
#B1-17
176 Orchard Road
Singapore 238843
Tel: +65 6298 7572
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the building. Cross the road and turn right on Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]