Richman Dim Sum @ Ubi - New Creative Dim Sum Spread in Ubi Coffeeshop by Ex-hotel Chef

A new addition to the dim sum scene, Richman Dim Sum in Ubi is helmed by a seasoned trio - Chef Foo Wah Keng, who has 30 years of hotel and restaurant experience, dim sum expert Chef Kok Let Chin, and Keith Kang, known for Yang Ming Seafood.

Together, they offer a wide variety of Nanyang-style handcrafted dim sum priced from $2.90. The extensive menu features both classic and inventive dishes, including a variety of roasts and desserts.

Charcoal Char Siew Baos 3.8/5

The Charcoal Char Siew Baos ($5.80) were pillowy soft with a charcoal black hue. However, the filling leaned a little too sweet for us.

Mentaiko Shrimp Dumplings 3.5/5

The Mentaiko Shrimp Dumplings ($6.80) was promising, with thin and soft wrappers and a well-seasoned filling. Unfortunately, we found the portion a little too small, and our basket of dumplings was not sealed properly.

Crispy Popiah Rice Rolls 3.8/5

Part of the "Four Treasures" featuring four selected dishes of the chefs' signatures, the Crispy Popiah Rice Rolls ($6.80) offered a textural contrast between the silky cheong fun and crispy filling. It's served with a savoury sauce, but I'd recommend enjoying them quickly upon serving before the sauce is soaked up too much and becomes salty.

Baked Roasted Duck Bun 3.8/5

Another from the Four Treasures, the Baked Roasted Duck Bun ($6.90) featured a crisp, golden top and sweet-savoury filling - though the duck itself wasn't very distinguishable in taste.

Cantonese Dried Vegetables & Salted Pork Porridge 3.5/5

The third item from the quartet is the Cantonese Dried Vegetables & Salted Pork Porridge ($3.80). Although it was comforting and smooth, we preferred a bit more seasoning.

We didn't manage to try the last of the Four Treasures, which is the Coconut & Salted Egg Layer Cake ($5.80), but you can keep an eye out for it in the dessert section.

Beetroot & Rice Crisps Rice Rolls 4.2/5

We were served the Beetroot & Rice Crisps Rice Rolls ($7.80) next, which is my favourite of the meal. These featured a vibrant pink beetroot skin encasing a crispy filling of prawn and minced pork, served over a savoury sauce. Similar to the Crispy Popiah Rice Rolls, the skin was chewy and soft.

Fresh Shrimp Crispy Beancurd Rolls 4.2/5

The Fresh Shrimp Crispy Beancurd Rolls ($4.80) were another highlight for us. They were crispy, well-seasoned, and packed with a flavourful filling. Richman's fried offerings stood out to us overall.

Crispy Mushroom Snails 3.5/5

The adorable Crispy Mushroom Snails ($5.80) was a surprising one as it differed from the rest with its Western flavour profile. The creamy mushroom and bacon filling is wrapped in a sweet mochi-like exterior. We found them a little too oily though, and they are best eaten hot upon serving for its intended texture.

Brown Sugar Caramel “Ma Lai” Cake 3.8/5

We concluded with the fluffy Brown Sugar Caramel "Ma Lai" Cake ($4.80), which rounded off the meal on a sweet note.

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.


Richman Dim Sum
Excalibur Centre
#01-05
71 Ubi Crescent
Singapore 408571
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Nearest MRT: Ubi (DT Line)

Opening Hours:
Daily: 730am - 4pm

Direction:
1) Alight at Ubi MRT station. Take Exit B. Walk to traffic juncton of Ubi Ave 2 and Ubi Road 3. Cross the road and walk down Ubi Road 3. Walk to destination. Journey time about 5 minutes. [Map]

Chui Huay Lim Teochew Cuisine (醉花林品潮轩) - Launches Teochew Muay Lunch with Exciting New Dishes

After three months of renovation, Chui Huay Lim Teochew Cuisine (醉花林品潮轩) has reopened its first floor, unveiling a modern and elegant 188-seat dining space with a show kitchen. To mark this milestone, Consultant Chef Chan Ka Cheong, a veteran of Teochew cuisine, has introduced a Teochew 'Muay' Menu, offering both classic favourites and exciting new dishes — exclusively available for lunch daily from 11:30 AM to 2:30 PM.

Teochew Braised Platter 4.5/5

We began our meal with the Teochew Braised Platter ($42), a delightful selection of large pig intestines, pig trotters, goose web, and squid. Each ingredient is braised individually in a rich, aromatic broth made from over 20 carefully selected ingredients. The standout for me was the braised squid — a rare find in braised platters, adding a tender chewiness to the mix.

Poached Threadfin served with Fermented Bean Paste 4.2/5

A nod to the fishermen of Shantou, the Poached Threadfin served with Fermented Bean Paste ($8.80 per 100g) poaches fresh threadfin in a light broth of salt water, ginger, and spring onion, preserving its delicate sweetness and buttery texture. The real magic happens when you pair the tender fish with the Puning fermented bean paste sauce, which adds a deep umami richness to the dish.

Teochew Puning Fermented Bean Chicken 5/5

A crowd favourite, the Teochew Puning Fermented Bean Chicken ($13/$26/$48) features kampung chicken slow-cooked in a braising sauce made from Puning soybeans, ginger, spring onion, and pandan leaf. The highlight is undoubtedly the braising sauce — a rich, aromatic concoction that perfectly complements the tender chicken. This dish is a must-order.

Preserved Radish Omelette 4.5/5

The inch-thick Preserved Radish Omelette ($7) is made using premium Chaoshan radish, which is stir-fried with fragrant garlic and pork lard before being whisked into the egg mixture. The result is a thick, fluffy omelette with a satisfying bite in every mouthful.

Puning Beancurd 3.5/5

This speciality Puning Beancurd ($7) from Chaoshan is handcrafted by a Chinese artisan, ensuring a silky smooth texture inside and a crispy golden crust outside. It's served with a flavourful seasoning dip of Chinese chives, salt, sesame oil, and white pepper, elevating its delicate, nutty taste.

Hand Minced Pork Patty Steamed with Aged Preserved Radish 4.2/5

The Hand Minced Pork Patty Steamed with Aged Preserved Radish ($11) features an Iberico pork patty chopped by hand and mixed with prawn, 20-year-aged preserved radish, and water chestnut. The combination offers a juicy, umami-packed bite with a delightful crunch from the water chestnuts.

Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge 4.8/5

To complete the Teochew porridge experience, we had the Chaoshan Aged Preserved Radish, Conpoy, and Pork Porridge ($7.50). Made with Wuchang rice, known for its exceptional quality and firm texture, the porridge is flavoured with Japanese dried scallops, aged radish, and Iberico pork. This dish takes a humble comfort food and turns it into an indulgent delight.

Chui Huay Lim Teochew Cuisine successfully marries tradition with modernity, offering a revitalised dining space while staying true to its Teochew culinary roots. Whether you're a Teochew porridge lover or new to the cuisine, the Teochew 'Muay' Menu is an authentic and comforting experience that is worth revisiting.

Note: This is an invited tasting.

Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 6732 3637
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]

Fourgather @ Telok Ayer Street - Travel to Thailand With Fourgather’s Newly Expanded Menu of Modern Thai Flavours

When we last visited Fourgather at Telok Ayer, we enjoyed their creative, fusion-inspired Thai dishes. Now, just six months later, the restaurant has expanded its offerings to include more authentic dishes with unique twists.

The vibrant, eclectic space was bustling on a weekday night, making it ideal for relaxed gatherings. The upbeat Thai music playing in the background definitely added to the atmosphere.

Beverages

We opted for non-alcoholic beverages and appreciated the balanced sweetness. My favourite is their Thai Chrysanthemum ($5.50) for its lovely herbal notes and how it effectively washed down the spice from the food.

Thai Chicken Breast Salad 3.8/5

We started with the Thai Chicken Breast Salad ($16.90), featuring tender chicken breast in a mix of Thai herbs, nutty roasted rice powder, and a tangy spicy dressing.

Tom Yum Soup Clear 4.2/5

Next, the Tom Yum Soup Clear - Seafood ($24.90) was a flavourful, spicy option that struck a perfect balance with its herbaceous ingredients. Diners can choose from additional toppings like Vegetable ($13.90), Chicken ($16.90) or Prawn ($19.90), and a creamy version is available for those who prefer it.

PINTO Thai Rice Porridge Set for 2 Pax 4.2/5

On a chilly, rainy day, the new PINTO Thai Rice Porridge Set for 2 Pax ($23.90) felt incredibly soothing. This set includes a pot of unlimited pandan porridge accompanied by four side dishes. We sampled an array, from Steamed Pork Patty with Salted Fish to Thai Stir-Fried Pickled Mustard with Egg.

One of the standout dishes was the Crispy Pork Belly, Fish Sausage, and Fried Anchovies Yum Salad. The fish sausage crisps soaked up the tangy, spicy dressing beautifully, making it an addictive table favourite.

Another unexpected delight was the Chye Poh with Egg, featuring generous portions of sweet, crunchy chye poh.

For larger groups, a 4-person portion ($52.90) includes 10 side dishes. All sides are also available as a la carte.

Creamy LAVA EGG with Basil Minced Pork 4.2/5

Another new dish was the Creamy LAVA EGG with Basil Minced Pork ($14.90), where a layer of velvety eggs covered jasmine rice, topped with fragrant basil minced pork. The dish’s spice level is adjustable, and diners can choose different proteins, such as fried pork belly (+$3), prawns (+$6) and seafood (+$11).

Thai Crab Laksa 4/5

We ended our meal with the Thai Crab Laksa ($20.90). Dip the rice noodles into the creamy and mildly spicy coconut curry, pairing it with chunks of blue flower crab meat, fresh herbs and vegetables.

While the menu is slightly pricey, our meals at Fourgather are always a delight. We find their food to be authentic, with a touch of modernity, and well-balanced.

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.


Fourgather
76 Telok Ayer Street
#01-02
Singapore 048464
Tel: +65 8071 2946
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11:30am - 11:30pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

En Yakiniku @ Middle Road (Bugis) - First in Singapore Sake Tengoku

En Yakiniku, nestled in the heart of Middle Road, introduces a first-of-its-kind experience in Singapore - Sake Tengoku. This unique offering involves superior broth and sake being steamed with Ebi, Hotate, and Asari over charcoal in a special steamer, adding a distinctive touch to the traditional Japanese yakiniku experience.

En Sashimi 4.2/5

Embarking on our dinner experience, we delved into a couple of appetizers, starting with the En Sashimi ($32.40). A platter of fresh and generously cut Salmon, Maguro, Hamachi, Mekajiki, and Tako.

Foie Gras with Yam 3/5

Following the exquisite sashimi is the Foie Gras with Yam ($36). The pan-seared duck liver, resting atop a slice of yam, offered a decadent experience. However, the slightly sweet sauce somewhat obscured the nuanced creaminess of the foie gras.

Sake Tengoku 4.5/5

The pièce de résistance was the newly introduced Sake Tengoku ($68). Prawns, clams, and scallops were meticulously steamed over charcoal in a special sake and superior broth-infused steamer. Arranged in three layers, each tier unveiled a seafood symphony. The Japanese congee in the final layer, infused with the essence of seafood and sake, reached perfection when paired with a serving of wagyu shabu-shabu - a bowl of comforting and hearty porridge.

Zabuton

For the quintessential Japanese yakiniku experience, a variety of beef cuts graced our table. The cut of the day, Zabuton ($38.90), showcased a rich beefy flavour and a satisfying textural bite.

Temari Gyutan

The Temari Gyutan ($14.90) was a unique offering, presented with seasoned rice balls wrapped in thinly sliced wagyu beef tongue. Grilled over charcoal, this dish offered a delightful fusion of sushi and barbecue.

Negi Gyu Tan

To fully savour the tender beef tongue, the Negi Gyu Tan ($27.90), adorned with spring onions, provided a flavorful and aromatic option.

Miyazaki A4 Wagyu Striploin

For those seeking a more premium indulgence, the Miyazaki A4 Wagyu Striploin ($54.90) showcased top-quality marbling, delivering a distinct melt-in-the-mouth texture.

Chestnut-fed Duroc Pork Belly

Non-beef enthusiasts need not fret. The Chestnut-fed Duroc Pork Belly ($15.90) and Tiger Prawn ($22) offered equally gratifying options. The grilling process released fragrant aromas, enhancing the overall dining experience.

Tiger Prawn

En Yakiniku's meticulous attention to detail and innovative offerings make it a standout destination for those seeking a Japanese BBQ experience elevated by culinary creativity and premium cuts.

Note: This is an invited tasting.


En Yakiniku
Midland House
112 Middle Road
#01-00A
Singapore 188970
Tel: +65 62555744
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Nearest MRT: Bugis (EW, DT Line), Bras Basah (CC Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk down Victoria Street to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk down Queen Street to Middle Road. Cross the road and turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]