Quan Hotpot @ Hotel Michael - A Refined Five Elements Hotpot Experience

Located at Resorts World Sentosa, Quan Hotpot is a contemporary dining concept that offers a refined take on the traditional hotpot experience. Situated within Hotel Michael (Level 1), the restaurant emphasises balanced flavours and sustainable, locally sourced ingredients, guided by the Chinese philosophy of the Five Elements — sour, sweet, bitter, spicy, and salty.

Departing from the communal pot format, Quan Hotpot serves its broths individually, allowing diners to tailor their experience from the outset. The selection is diverse, ranging from the rich Signature Singapore Laksa Broth to the comforting Traditional Congee Broth and Collagen Herbal Chicken Broth. Those who prefer bolder flavours can opt for the Classic Sichuan Mala Broth, while the Heritage Suan Cai Broth offers a tangy, fermented profile.

I went with the Heritage Suan Cai Broth, which delivered a well-balanced tanginess that was both appetising and comforting. The acidity of the preserved mustard greens was gentle yet distinct, lifting the flavours of the accompanying ingredients without overpowering them. It proved to be a versatile base that grew more flavourful as the meal progressed.

Once the broth is selected, the experience becomes interactive with a selection of condiments presented tableside. Diners can mix their own dipping sauces to suit their preferences, adding another layer of personalisation to the meal.

The Signature 4 Element Hotpot Set Menu ($68 per person) offers a comprehensive spread, covering premium meats, seafood, vegetables, housemade items, noodles, and dessert. It is a well-curated selection that balances variety and quality.

The Premium Meat Selection includes Organic Australian Pork Belly, US “CAB” Beef Short Plates, Kampong Chicken Thigh, and Sliced Salt Grass-Fed Australian Lamb Shoulder. Each was thinly sliced for quick cooking, with the beef short plate standing out for its tenderness and marbling, while the pork belly offered a satisfying balance of fat and lean.

The Premium Fresh Seafood Selection features Live Tiger Prawns, Hokkaido Scallops, Fish Slices, and Live Korean Abalone. The prawns were firm and naturally sweet, while the scallops were plump and delicate. The abalone added a touch of indulgence, with a tender bite and subtle briny sweetness.

The Vegetable Selection was equally satisfying, comprising Bok Choy, Napa Cabbage, Spinach, King Oyster and Shiitake Mushrooms, along with Beancurd Roll, Silken Tofu, Potato, and Sweet Corn. Fresh and vibrant, the assortment provided a good balance to the meal’s richer components.

A highlight in both presentation and texture is the 5 Elements Fish Noodles, served in striking hues of orange, purple, yellow, black, and green. Beyond their visual appeal, the noodles offered a delightful chew and springy bite, making them a fun addition to the hotpot.

The dessert was less impressive. The Flamed Meringue Ice Cream arrived with a theatrical flourish but leaned overly sweet, overshadowing the ice cream beneath. The Fresh Fruit platter provided a lighter finish, though the fruits lacked the sweetness expected to round off the meal on a stronger note.

Overall, Quan Hotpot delivers a polished and thoughtfully executed hotpot experience. Its focus on individual broths, quality ingredients, and a balanced flavour philosophy sets it apart, making it a compelling option for those seeking a more refined take on this comforting dining tradition.

Note: This is an invited tasting.


Quan Hotpot
Hotel Michael
Level 1
8 Sentosa Gateway
Singapore 098269
Tel: +65 6577 6665
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 5pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 15 minutes. [Map]

SABOR Cocina Y Tapas @ CHIJMES - A New Lively & Stylish Spanish Dining with Room for Refinement

Located within the charming grounds of CHIJMES, SABòR Cocina Y Tapas is a bold new addition to the dining scene, officially opening on 1 April 2026. Taking over the former space of Privé, this 100-seater Spanish concept is helmed by the team behind Duomo Ristorante. The restaurant offers a lively, communal dining experience, seamlessly transitioning from a laid-back daytime setting to a vibrant evening destination. Diners can choose between the sleek glass-enclosed dining hall or the picturesque alfresco courtyard, which comes alive at night with twinkling lights set against the historic chapel backdrop.

Bikini Sobrasada, Honey & Cheese 3.8/5

We started with the Bikini Sobrasada, Honey & Cheese ($18), a modern take on the classic Spanish pressed sandwich. Stuffed with sobrasada, a soft, paprika-spiced cured sausage. The sandwich delivered a rich, smoky depth, elevated by melted cheese. A drizzle of honey adds a distinct sweet note, giving it a sweet-savoury profile that leans away from the traditional version. While interesting, preferences may vary depending on whether one favours the classic savoury rendition.

Bread & Tomatoes 3/5

The Bread & Tomatoes ($12) pays homage to a Spanish staple. Featuring crisped crystal bread topped with ripe tomatoes, olive oil and salt, it celebrates simplicity and ingredient quality. However, the seasoning was a tad heavy-handed, slightly overshadowing the natural flavours.

Spicy Crab Croquette 3/5

Jamón Serrano Croquette 3/5

Moving on to the croquettes, both the Spicy Crab Croquette ($4/pc) and Jamón Serrano Croquette ($4/pc) boasted a crisp exterior with a molten, creamy interior. Unfortunately, the fillings lacked distinction, with neither the crab nor the jamón coming through clearly, leaving us underwhelmed.

Chicken Wings' Dirty Pepe' 3/5

The Chicken Wings' Dirty Pepe' ($18) takes inspiration from Madrid's iconic Casa Pepe. Deep-fried to a satisfying crisp, the wings are coated in a smoky, sweet-savoury glaze that is more balanced and approachable than the original's punchy saltiness. Interestingly, the flavour profile and glaze evoked Korean-style fried chicken, with its addictive sweet-savoury coating.

Grilled Wagyu Beef Paella 3.8/5

For a hearty centrepiece, the Grilled Wagyu Beef Paella ($48) offers a meat-forward take on the traditional dish. While flavourful, the rice leaned closer to a risotto-like consistency, lacking the coveted socarrat — the crispy caramelised crust that defines a well-executed paella.

Grilled Barramundi, Picon Sauce 4/5

From the grill, the Grilled Barramundi with Picon Sauce ($34) was well executed, with crisp skin and moist, flaky flesh. The accompanying mojo picón sauce added a punchy, smoky spice that complemented the fish beautifully.

Crispy Pork Belly, Green Apple 3/5

The Crispy Pork Belly, Green Apple ($36) featured tender meat but fell short on the crackling, with the skin turning out slightly rubbery rather than crisp. The green apple slaw, however, provided a refreshing acidity that helped balance the richness.

Potatoes 'Bravisimas' 4.5/5

One of the highlights of the meal was the Potatoes 'Bravisimas' ($16). This elevated take on patatas bravas features golden, crispy potatoes, fluffy inside, coated in a deeply addictive seasoning. It's the kind of dish that keeps you reaching for more.

Crema Catalana with Cookies 3/5

Churros with Chocolate 3.5/5

Ending on a sweet note, the Crema Catalana with Cookies ($14) impressed with its silky, citrus-infused custard and delicate caramelised crust. The addition of cookie crumbs beneath adds a delightful textural contrast. Meanwhile, the Churros with Chocolate ($12) delivered exactly what you’d expect — crispy on the outside, light within, and paired with a rich, indulgent chocolate dip.

Overall, SABòR Cocina Y Tapas brings an energetic Spanish dining concept to CHIJMES, with a strong emphasis on ambience and communal plates. While certain dishes could be more refined in execution, there are standout items that showcase its potential as a lively spot for gatherings over tapas and drinks.

Note: This is an invited tasting.


SABOR Cocina Y Tapas
Chijmes
30 Victoria Street
#01-33
Singapore 187996
Tel: +65 9611 9127
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Nerest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Thu: 430pm - 12midnight
Fri-Sun: 12pm - 2pm, 430pm - 12midnight

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time is about 5 minutes. [Map]

LingZhi Vegetarian @ Liat Towers - A Fresh Take on Vegetarian Dining: Innovative Dishes Beyond Mock Meats

LingZhi Vegetarian by TungLok Group has been around since 1991 and is well-regarded in the vegetarian community for its quality dishes. It now welcomes its new Executive Chef, Michael Huang, who brings over 17 years of culinary experience.

Located on the fifth floor of Liat Towers, the restaurant offers both an open dining area and private rooms for various occasions. Chef Huang has introduced a refreshed lineup of dishes focused on health and environmental sustainability, using quality seasonal ingredients. His roots in traditional Chinese flavours also shine through.

Honey Potato with Osmanthus Flower 3.5/5

We began with the Honey Potato with Osmanthus Flower ($16.80), a chilled pyramid of soft sweet potato cubes glazed in a fragrant osmanthus syrup. It leaned on the sweeter side for me, though my dining companion enjoyed it.

King Oyster Mushroom and Assorted Fungus in Sichuan Pepper Soup 4.2/5

As a mushroom lover, the comforting King Oyster Mushroom and Assorted Fungus in Sichuan Pepper Soup ($29.80) was right up my alley. Served in a comforting Sichuan pepper broth, it featured a generous medley of mushrooms with crunchy celtuce for texture. Unlike the fiery broth one might expect, this had a gentle heat with a warm numbing kick. I wished it came with sweet potato noodles or vermicelli to soak up the flavourful soup!

Crispy Plant-Based Eel in Gong Bao Glaze 4/5

The Crispy Plant-Based Eel in Gong Bao Glaze ($22.80) is made with thinly sliced shiitake mushrooms fried to a crisp and paired with cashews. While the “eel” could have been slightly meatier in texture, it was crunchy, light and not oily. The glaze carried a mild sweetness and a hint of heat.

Pan-fried Stuffed Morel Mushroom with ‘San Bei’ Sauce 4.2/5

The Pan-fried Stuffed Morel Mushroom with ‘San Bei’ Sauce ($38.80) was another creative standout. Earthy morels are stuffed, pan-fried, and served over crunchy asparagus, all coated in a sweet-savoury San Bei sauce.

Spaghetti with Vegetarian Bolognese 3.8/5

I wasn’t expecting much from the Spaghetti with Vegetarian Bolognese ($24), but it surprised us with its balanced mix of tomatoes and mushrooms. It wasn’t as tomato-forward or as sweet as the usual versions.

These dishes and more are available a la carte or as set menus for groups of various sizes. While the prices lean higher, we appreciated the thoughtful creativity that sets the restaurant apart from more common vegetarian offerings, which often rely heavily on mock meats. Service was also exceptionally warm and attentive.

Photos and words by Jo, 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.


LingZhi Vegetarian
Liat Towers
541 Orchard Road
#05-01
Singapore 238881
Tel: +65 6734 3788
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Nearest MRT: Orchard (NS, TE Line)

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

Direction:
1) Alight at Orchard MRT Station. Take Exit 4. Walk to Wheelock Place. Go to the first floor. Exit Wheelock Place, turn left and walk down Orchard Road. Walk to destinaton. Journey time about 5 minutes. [Map]

Il Toro Woodfire Grill @ Gemmill Lane - A Celebration of Woodfire Showcases Fire-Driven Italian-Australian Flavours

IL TORO Woodfire Grill at Gemmill Lane is a brand new concept by Chef Drew Nocente, the same chef-owner behind Cenzo and Chicco Pasta Bar. Drawing inspiration from the Italian tradition of grigliata and shaped by the Australian spirit, the restaurant places fire at the core of its menu. Expect bold flavours, whole cuts of meat, and a warm sense of hospitality, all anchored by the primal draw of woodfire cooking.

Focaccia, Beef Fat Candle 4/5

A playful start to the meal, the Focaccia ($8) comes accompanied by a candle made from beef fat. As it melts, the rendered fat becomes a savoury spread. The Focaccia itself is grilled for a crisp exterior, making this both fun in concept and enjoyable in flavour.

Foie Gras, Fig & Pistachio 4/5

The Foie Gras ($8/pc) is rich and creamy, paired thoughtfully with sweet fig and crunchy pistachio. The combination provides a balance of sweetness and nuttiness, lifting the foie gras without overwhelming it.

Coffin Bay Oysters, Yuzu Koshu & Smoked Beef Fat 4/5

The Coffin Bay Oysters ($6/pc) offer clean brininess with a bright citrus touch from yuzu koshu. The smoked beef fat adds depth, resulting in a finish that is both vibrant and savoury.

Sea Bream, Amalfi Lemon, Bone Reduction and Caviar 3.8/5

The Sea Bream ($22) is served in a ceviche style with Amalfi lemon and bone reduction, topped with caviar. While well assembled, the flavours could be bolder to better highlight the fish's natural sweetness.

Iberico Pork Belly & Sausage Skewer 3.8/5

The Iberico Pork Belly & Sausage Skewer ($8/pc) is hearty and satisfying, and many tables seemed to be ordering it. Although nicely grilled, the seasoning could be punchier to fully showcase the meat's richness.

Tiger Prawns, Garlic Chilli 4/5

The Tiger Prawns ($10/pc) are sweet and smoky from the grill. The garlic chilli brings bold flavour and enhances the prawn's natural sweetness, giving a rich, robust kick.

Octopus, Nduja, Burnt Chive Butter & Miso Corn 4.2/5

The Octopus ($36) is well handled, tender, and has a pleasant bite. The pairing of nduja and burnt chive butter adds layers of umami and spice. The side of miso corn is notably excellent, sweet, juicy, and highly addictive.

Blackmore Wagyu MS9+ Tri Tip 4.2/5

The Blackmore Wagyu MS9+ Tri Tip ($78, 200g) is exclusive to IL TORO and available daily in limited quantities. While tri tip is naturally leaner, it is cooked beautifully here, resulting in tender, flavourful meat with the signature woodfire aroma.

Baby Potatoes, Hot Honey & Ricotta 4.5/5

A standout side, the Baby Potatoes ($12) are tossed in hot honey and served on creamy ricotta. Sweet, savoury and texturally satisfying. This is the kind of side you'll want seconds of.

Mint Slice Al Fuoco 4/5

For dessert, the Mint Slice Al Fuoco ($16) features mint semifreddo, smoked chocolate ganache and meringue. The tableside brûlée of the meringue adds theatre and creates a pleasing caramelised crunch to finish.

Overall, IL TORO delivers a bold, fire-forward dining experience that showcases Chef Drew's strong understanding of balance, produce and smoky depth. The woodfire element is consistent and intentional, from starters to dessert. A welcome addition to Gemmill Lane for those who appreciate grilled meats and Italian-Australian conviviality.

Note: This is an invited tasting.


Il Toro Woodfire Grill
18 Gemmill Lane
Singapore 069255
Tel: +65 82591021
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Sun & Mon)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Rang Mahal Restaurant & Bar @ Naumi Hotel Singapore - Relocate and Rebrand to Its Root as A Family-Run Restaurant

Rang Mahal has found a new home at Naumi Hotel Singapore, now established as Rang Mahal Restaurant & Bar. This marks an evolution for the brand after a remarkable 54-year culinary journey, from its beginnings as a family-run restaurant at the Imperial Hotel to its long-standing presence as a modern Indian fine dining destination at Pan Pacific Singapore from 2000 to 2025. The refreshed concept brings together the best of North, South, and coastal Indian cuisines, while also spotlighting some of the family recipes that add a personal touch to the dining experience.

Khakra & Chutney Dips 5/5

Appetisers set the tone beautifully, offering bold flavours wrapped in comfort and nostalgia. A much more exciting alternative to the traditional papadum, the Khakra & Chutney Dips ($10) features crisp Gujarati-style crackers made with wholemeal flour and aromatic spices, paired with three homemade chutneys — tangy mint, sweet mango, and spiced mustard yoghurt. Nutty and spice-forward, the trio of chutneys enriched every bite with a punch of flavours.

Maa's Chilli Cheese Pakoras 4.5/5

A family recipe from the mother of the Director and second-generation owner, Maa's Chilli Cheese Pakoras ($18) features green chillies stuffed with cheddar and cream cheese, battered in spiced gram flour, then fried to golden perfection. The creamy, mildly sweet cheese filling mellowed the heat of the chilli, balanced by a refreshing mint-beetroot sauce.

Arshiya's Chowpatty Slider 3.5/5

Arshiya's Chowpatty Slider ($20), named after the founder's daughter in law and inspired by Mumbai's Chowpatty Beach, is a nostalgic street snack of spiced potato patties with onions, chilli powder, chaat masala, and cumin, sandwiched in buttery buns with tamarind and coriander spreads. The sweet-tangy tamarind imparted an unexpected, but welcoming tang to the slider.

Calcutta Pani Puri 4/5

Another quintessential Indian street food, Calcutta Pani Puri ($16), arrived as crispy puris that we had the joy to fill the golden shells ourselves with seasoned potatoes and tamarind-mint water before popping them into our mouths.

Non-Vegetarian Grill Platter 4.5/5

The Mains range from Grill Platters, Curries and Biryani. The Non-Vegetarian Grill Platter ($52) came sizzling with Tandoori Chicken Tikka, Tiger Prawns, and Lamb Seekh Kebab. The meats were well-marinated and tender, flavourful without being overly salted. The Lamb Seekh Kebab, in particular, stood out for its balance of spice and succulence, offering a well-rounded bite.

Kokan Fish Curry 4.5/5

For a taste of coastal Maharashtrian cuisine, the Kokan Fish Curry ($28) was a highlight, featuring moist seabass simmered in a coconut-based Konkani masala, with kokum adding a gentle tang. While the curry was well-balanced, a slightly stronger dose of kokum would have enhanced the dish's brightness.

Old Delhi Butter Chicken 3.5/5

A perennial favourite, the Old Delhi Butter Chicken ($30) featured tandoor-roasted chicken simmered in a rich tomato and fenugreek gravy, finished with cream. While the chicken was perfectly tender, the sauce leaned a touch too creamy and sweet, as I would prefer it to be more savoury.

Hyderabadi Lamb Biryani 3.5/5

Garlic Naan 3/5

The Hyderabadi Lamb Biryani ($30) was fragrant and flavourful, with the rice beautifully cooked and each grain distinct. However, some lamb pieces were slightly dry. The dish paired wonderfully with Burani Raita ($16), a yoghurt spiked with dehydrated garlic, which also complemented the Garlic Naan ($16); however, the naan could be fluffier.

Nani's Lychee Kulfi 5/5

Dessert was Nani's Lychee Kulfi ($16). The homemade kulfi, cut into cubes and laced with bits of lychee for added texture, had well-balanced sweetness and a lingering lychee aroma. Rang Mahal is indeed a brand that has truly stood the test of time.

Its new location and refreshed concept have opened the doors to a broader audience, allowing more diners to experience its enduring charm and refined Indian cuisine. Reservations are recommended via https://www.rangmahal.com.sg/

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.


Rang Mahal Restaurant & Bar
Naumi Hotel Singapore
Level 1
41 Seah Street
Singapore 188396
Tel: +65 9667 4244
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 10pm
Sun: 12pm - 230pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road. Walk down North Bridge Road towards Seah Street. Turn right onto Seah Street. Walk down Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Turn right and walk down Beach Road. Turn left onto Seah Street. Walk to destination. Journey time about 5 minutes. [Map]