Birds Of A Feather @ Amoy Street - Refreshes Its Menu and Cocktails for Its 10th Anniversary

Celebrating its 10th anniversary in 2026, Birds of a Feather is entering an exciting new chapter with a refreshed culinary identity known as Progressive Chuan Cuisine. The iconic Amoy Street restaurant and bar has built its reputation on creative interpretations of Sichuan cuisine, and this milestone marks an opportunity to further explore the region's complex flavours through contemporary techniques and refined presentations.

Led by Chef-Partner Eugene See, the new menu explores Sichuan's 24 distinct flavour profiles, balancing the bold, spicy, and aromatic characteristics of traditional Chuan cooking with unexpected ingredients and influences from other culinary traditions. Alongside the refreshed menu, the restaurant has also undergone an interior transformation and introduced a renewed cocktail programme, offering a more mature dining experience while retaining its adventurous spirit.

Sichuan 'Kimchi' 4/5

We started with the Sichuan 'Kimchi' ($24, 2pcs), a playful reimagining of the familiar Korean fermented vegetable dish. House-made Sichuan-style kimchi is served atop crisp brioche toast, accompanied by yuzu jam, fresh Korean pear slices, bocconcini, shaved Parmesan cheese and mountain pepper oil powder.

Rather than relying solely on sourness, the kimchi blends Sichuan chillies and doubanjiang, with fermented glutinous rice known as laozao and Korean pear purée adding savoury depth and a touch of natural sweetness. The yuzu jam and fresh pear bring a refreshing fruity note, while the bocconcini and Parmesan add a creamy, savoury dimension to balance the chilli heat and acidity. Served on toasted brioche, each bite brings together crunch, creaminess, sweetness and spice in a distinctly modern interpretation of kimchi.

Abalone.Prawn.Clam 4.2/5

The Abalone.Prawn.Clam ($24) offers a refreshing start to the meal, inspired by both Chinese cold noodles and ceviche. The dish brings together steamed abalone, raw Argentinian prawn and torched clam, served with chilled Chinese wheat noodles in a vibrant green dressing known as green tiger's milk.

The seafood is dressed in ginger dressing made with fresh ginger juice and sugar syrup, while the green broth combines chicken stock, Chinese rice wine vinegar, vine pepper, green chilli, mint, chives and lime juice. Chive oil gives the liquid its striking green hue, while pickled green chillies, ikura, edible flowers, julienned celtuce and carrots add colour and contrasting textures.

The chilled wheat noodles, closer in style to somen than conventional stir-fried noodles, provide a smooth, delicate base for the seafood. With the ginger's gentle warmth, the citrusy acidity of the broth, and the freshness of the herbs, the dish delivers a bright, layered flavour profile well suited to Singapore's tropical climate.

Roasted Brussels Sprout 4/5

Vegetables take centre stage in the Roasted Brussels Sprout ($19), which combines deep-fried Brussels sprouts with a Sichuan sweet vinegar glaze and an assortment of nuts, greens and creamy accompaniments.

The brussels sprouts are first brined to help remove their bitterness, then deep-fried and cooked with dried Sichuan chillies, fermented black beans, garlic and shallots. They are then coated in a sweet-and-sour glaze made from reduced vinegar, sugar, ginger, onion and butter, with Huadiao wine adding another layer of aroma.

A bed of cannellini beans stewed with carrots and white wine provides a soft, comforting base. Roasted pistachio soil seasoned with Sichuan pepper, candied almonds, cashews and feta brings contrasting textures and flavours, while crispy kale and shallot rings add a final crunch. Cottage cream rounds out the dish, balancing the glaze's sweetness with the gentle numbing sensation of Sichuan pepper.

This elaborate preparation transforms brussels sprouts into a dish with multiple layers of flavour, from sweet and tangy to nutty, savoury, and creamy.

Burnt Chilli Eggplant 4.2/5

Another vegetable highlight is Burnt Chilli Eggplant ($18), a contemporary take on the classic Sichuan dish shaojiao qiezi (烧椒茄子). Japanese eggplant is deep-fried until tender, then tossed in a burnt green chilli sauce made by cooking the chillies in a hot wok without oil to bring out their natural sweetness.

The sauce is built with balsamic vinegar, Baoning black vinegar, light soy sauce, sesame oil and vine pepper oil, with sour cream added for a creamy counterpoint. The eggplant is topped with diced century egg, sun-dried tomatoes, pickled onion, coriander purée, chive oil powder and buckwheat puffs.

Served over house-made flatbread prepared with a 48-hour proofing process, the dish encourages diners to scoop up the eggplant and its accompanying toppings together. The flatbread is seared in a cast-iron pan, giving it a lightly crisp exterior while retaining a satisfying chew. The combination of smoky chilli, tangy sauce, creamy elements and the distinctive savouriness of century egg makes this a dish best enjoyed as a shared starter.

Journey to Chengdu Cocktail 4.2/5

The restaurant's renewed cocktail programme complements its culinary direction, with the Journey to Chengdu offering an exploration of two distinct baijiu styles. Priced at $45, the cocktail comes in two cups and features Shede and Moutai.

The Shede expression uses Sichuan's strong-aroma baijiu, known for its lifted floral fragrance, rounded sweetness and smooth texture. It offers a brighter and more elegant profile with a mellow finish.

The Moutai version, made with Guizhou's renowned sauce-aroma baijiu, takes a more robust approach. Its savoury depth, roasted-grain character, and fermented complexity create a bolder, more structured drink with a lingering finish.

Presented side by side, the two cups allow diners to appreciate the contrasting characteristics of these celebrated Chinese spirits. It is a fitting accompaniment to a menu that reinterprets Chinese culinary traditions through a contemporary lens.

Crispy Frog Legs 5/5

The Crispy Frog Legs ($21) showcase the restaurant's ability to bring together Chinese and European influences. A familiar ingredient in both French and Chinese cooking, frog legs are prized for their delicate, tender texture. Here, they are double-fried for a crisp exterior while staying succulent inside.

Before frying, the locally sourced frog legs are wet-brined with ginger, salt, sugar and yellow wine to build flavour. They are then coated in a flour-and-garlic powder batter and fried twice to achieve a crisp finish.

The frog legs are tossed with the house-made chilli sand, prepared from a blend of chillies, garlic and sesame seeds wok-fried in red oil. Rather than overwhelming the palate with heat, the chilli sand delivers a savoury fragrance. Green garlic purée, made with garlic shoots, confit garlic, parsley and lemon juice, provides a fresh, herbaceous contrast, while house pickles and lemon zest help cut through the richness.

The result is a dish that bridges the delicacy of French-style frog legs with the aromatic punch of Sichuan chilli seasoning.

Mushroom Mafaldine 4.5/5

The Mushroom Mafaldine ($26) is an interesting example of how Progressive Chuan Cuisine extends beyond traditional Chinese dishes. Instead of preparing the pasta with a conventional butter- or cream-based sauce, the kitchen borrows the Chinese technique of stir-frying noodles to create a distinctly different expression of an Italian pasta dish.

The mafaldine is fried in oil with aromatics, much like chow mian, and paired with a mushroom sabayon made using house-made mushroom oil. The sabayon is prepared with egg and cooked sous vide, then siphoned to create a light, airy texture without butter or cream.

A combination of dried and fresh mushrooms, including termite mushrooms, shiitake, tea tree mushrooms and black trumpet mushrooms, builds an intense earthy and savoury profile. Rye bread croutons add crunch and a subtle tang that cuts through the mushroom richness, while bullet head chilli provides a gentle Sichuan accent.

It is a creative meeting of Western ingredients and Chinese cooking techniques, demonstrating how the restaurant explores flavour and texture without being confined to a single culinary tradition.

Loup De Mer 4.8/5

For the seafood main course, the Loup de Mer ($98) features a whole European seabass served in a saffron yellow pepper broth with petite Napa cabbage. The fish is seared on both sides with its scales intact, creating an ultra-crispy exterior while protecting the flesh beneath.

The broth is particularly elaborate, beginning with a rich master stock made from corn-fed French chicken, pork trotters, chicken feet, fried and dried sole fish, leeks and ginger. Simmered and strained, the stock develops a gelatinous texture and deep savoury foundation.

Preserved yellow pepper is blended with shallots, garlic, and chilli, then cooked and strained into the broth. Dongqu Shaoxing wine adds fragrance, while saffron lends its characteristic aroma and golden colour. Iberico ham and sole fish powder contribute further savoury complexity, giving the broth a depth reminiscent of a French bouillabaisse while retaining the bold, distinctive character of Chuan cooking.

Sweet baby Napa cabbage is braised in the same broth, soaking up its layered flavours. The dish brings together European fish preparation and French-inspired broth-making with Sichuan yellow pepper, resulting in a substantial seafood centrepiece designed for sharing.

Steak Au Poivre 4.5/5

Meat lovers can look forward to the Steak Au Poivre ($220), a substantial 700g bone-in ribeye of Spanish Rubia Gallega beef. Known for its mature cattle and deeply beefy flavour, Rubia Gallega is prized for its robust character and satisfying bite.

Rather than following the classic French preparation of coating the steak in a peppercorn crust, the beef is cooked in lard and butter and served with a Sichuan-inspired pepper sauce. The sauce starts with a bordelaise-style base made from beef jus and red wine, then incorporates Chinese-style seasoning, grain mustard and a blend of Sichuan pepper, black and white pepper, green peppercorns and coriander seeds. Baoning and balsamic vinegars add acidity to balance the richness.

The accompanying baby coloured potatoes are cooked in lard and butter and finished with Parmesan, while sautéed broccolini and hazelnuts round out the plate. The beef's pronounced, umami-rich flavour and firm, satisfying chew make it particularly suited to the bold, layered pepper sauce.

This confident reinterpretation of a French steakhouse classic adds Sichuan pepper and Chinese seasonings, adding another dimension to the traditional combination of beef, wine, and pepper.

Sparkling Ice Jelly 4.8/5

For dessert, the Sparkling Ice Jelly ($15) reimagines bingfen, a traditional chilled jelly popular in southwestern China. The house-made basil-infused jelly is served in a martini glass with fresh kiwi and muscat grapes, accompanied by dill coulis and a mint-and-muscat grape granita.

The transparent jelly has a delicate, slippery texture that provides a refreshing base for the fresh fruit. Dill coulis introduces an aromatic herbal note, while the frozen grape and mint granita adds a cooling finish. The dessert is finished tableside with a pour of Moët Champagne, adding celebratory sparkle to the presentation.

It is a refreshing departure from heavier, cream-based desserts, with the combination of fruit, herbs, icy textures and sparkling wine creating a light finish to the meal.

White Pearl 4.5/5

The White Pearl ($16) takes a more delicate approach to dessert, combining airy mochi with diced lychee and osmanthus tapioca jelly. The mochi is siphoned to create an unusually light texture, contrasting with the chewy tapioca jelly beneath and the lychee's juicy sweetness.

Together, the components offer a mouthfeel reminiscent of Japanese warabimochi, with soft, springy, slippery textures layered in one spoonful.

Alongside the main dessert is a lychee and rose rice wine sorbet made with laozao, or fermented glutinous rice wine. Cacao nibs are sprinkled over the sorbet, adding bitterness and crunch to balance the floral fruitiness. Enjoy the components individually or together for a different interplay of flavours and textures.

Red Date 'Clafoutis' 4/5

The Red Date 'Clafoutis' ($28) brings together French technique and Chinese ingredients. Baked to order and presented tableside, the dessert is scooped from its baking dish, offering a warm, dense and chewy texture enriched by red dates and figs.

The clafoutis is accompanied by chilled red date jelly, fresh figs, macadamia nuts, buckwheat candy and mascarpone crémeux. The red dates appear in both warm and cold forms, creating an interesting contrast between the baked dessert and the refreshing jelly. Seasonal fruit, such as hawthorn-marinated strawberries, adds brightness, while the macadamia and buckwheat candy contribute nuttiness and crunch.

With its combination of warm and chilled components, fruit-forward sweetness and creamy accompaniments, this is a more substantial dessert that rounds out the meal on a comforting note. Please note that the clafoutis is baked to order and requires about 20 minutes of wait time.

With its refreshed interiors and renewed culinary identity, Birds of a Feather marks its 10th anniversary not merely by looking back at its achievements, but by charting a new course for the years ahead. For diners who enjoy contemporary interpretations of Sichuan flavours and inventive cross-cultural cooking, this next chapter is one to watch.


Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 9755 7115
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of McCallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to the destination. Journey time is about 10 minutes. [Map]

Souper Tang @ Raffles City Shopping Centre - Returns to Singapore with a Wellness-Focused Line-Up of Herbal Soups

Malaysia’s award-winning herbal soup chain Souper Tang has returned to Singapore and opened its doors at Raffles City Shopping Centre on 29 July 2026. Known for its extensive selection of nourishing herbal soups, the brand has sold more than 7 million bowls in Malaysia, and its Singapore outlet brings over 15 varieties of signature soups — reportedly the largest selection of its kind available in a herbal soup restaurant here.

Beyond soups, the menu extends to a range of wok-fried dishes, rice, noodles and desserts, all rooted in the idea of traditional Chinese wellness cuisine. For its opening, diners can also enjoy an exclusive 50% off selected dishes for a limited time.

Souper Tang Signature Soup 4.5/5

With so many soups to choose from, Souper Tang’s menu can feel almost like choosing a prescription for the day, with each bowl combining different herbs and ingredients traditionally associated with specific wellness benefits. But while the emphasis is on nourishment, the dishes are still designed to be enjoyable and flavourful.

The Souper Tang Signature Soup ($28.80 for 2–3 pax; $38.80 for 4–5 pax) is essentially the soul of the brand in a bowl. Built around a whole chicken leg, the broth is slow-simmered with Panax ginseng, dried scallop, fish maw, and shiitake mushrooms, then finished with rice wine and chicken essence. The result is a deeply aromatic and richly layered broth with a savoury, comforting character. Despite the assortment of herbs, there is none of the bitterness that can sometimes come with herbal soups. Instead, it is beautifully balanced, with the sweetness of the chicken and dried seafood coming through alongside a gentle herbal depth. It is easy to see why this remains the signature bowl and a good starting point for first-time diners.

Premium Fish Max & Pork Tripe Pepper Collagen Soup 5/5

One of four Singapore-exclusive creations, the Premium Fish Maw & Pork Tripe Pepper Collagen Soup ($34.80) was my favourite soup of the meal. Pork tripe is slow-simmered with mountain pepper, fish maw and mushrooms, resulting in a hearty collagen-rich broth with a wonderfully warming aroma. I enjoy a good pork tripe soup, and this is easily one of the better renditions I’ve had. The mountain pepper adds just enough peppery kick without overwhelming the broth, while the collagen soup has a wonderfully rich, almost lip-smacking finish. The pork tripe is tender, clean-tasting, and has just enough bite to make every spoonful satisfying.

XO Rice Topped with Twice-Fried Emerald Fish Chunks 4.5/5

The XO Rice Topped with Twice-Fried Emerald Fish Chunks ($14.80) comes served in a hot stone pot, with the rice absorbing the rich, savoury and mildly spicy flavours of the XO sauce. The emerald fish chunks are twice-fried, giving them a crisp, golden-brown exterior while keeping the flesh tender inside. A light char adds a subtle smoky fragrance, while the combination of crispy fish and flavourful XO rice makes this a particularly satisfying rice dish. The hot stone pot also means you get some of that desirable toasted rice at the bottom, adding another layer of texture to the dish.

Jasmine Tea-Infused Sautéed Prawn 4/5

Another Singapore-exclusive, the Jasmine Tea-Infused Sautéed Prawns ($18.80) takes a slightly more delicate approach. The fresh, plump prawns are wok-fried with fragrant jasmine tea leaves, letting the tea’s floral aroma permeate the dish without masking the seafood’s natural sweetness. Rather than being aggressively tea-forward, the flavour is subtle and refined. The prawns are served over cooked barley instead of the usual rice, giving the dish a wholesome, slightly chewy texture. The barley also works well as a base for soaking up the light juices and flavours from the prawns.

Stir-Fried French Bean with Pu Er 4.5/5

The Stir-Fried French Bean with Pu Er ($15.80) surprised me, too. French beans are wok-fried with minced pork and Pu’er tea, bringing together the tea’s mellow, earthy character with the meat’s savouriness. The beans retain a delightful crunch, while the Pu’er adds a distinctive lingering aroma. Interestingly, the way the tea is incorporated gives the dish a flavour reminiscent of preserved olives, adding an unexpected savoury depth. This works particularly well alongside the rice dishes, with the crunchy vegetables providing a refreshing contrast to the richer flavours on the table.

Souper Tang Stewed Yellow Wine Chicken with Tian Ma Botany 4.2/5

The Souper Tang Stewed Yellow Wine Chicken with Tian Ma Botany ($20.80) is prepared with Souper Tang’s original Huang Jiu, infused with Tian Ma botanicals. The chicken is tender and carries a pleasant aroma of Chinese yellow wine, while the herbal elements give the dish a warm and comforting profile. It isn’t as punchy as some of the other dishes on the table, but it makes a soothing, homestyle addition to the meal.

Home Braised Pork Belly in Rich Dark Special Sauce 3.5/5

The Home Braised Pork Belly in Rich Dark Special Sauce ($21.80) is slow-cooked at low temperature with a selection of herbs and a proprietary dark sauce. The pork belly is tender, and the long cooking process lets the meat soak up the rich, savoury sauce. It also comes with mantou, which is particularly useful for soaking up the braising sauce. The cucumber on the side provides some much-needed freshness and helps cut through the richness of the pork belly. While enjoyable, I found this a little heavier compared to the other dishes we tried.

Signature Caramel Beancurd 5/5

No meal at Souper Tang is complete without something sweet, and the Signature Caramel Beancurd ($6.80) is one dessert worth saving room for. The chilled beancurd is silken smooth and delicate, topped with a generous drizzle of caramel syrup. The combination is simple but very satisfying, with the creamy beancurd providing a mellow base for the sweet caramel. The texture immediately reminded me of the popular Lao Ban beancurd that is soft, silky, and almost melt-in-the-mouth, making it an easy favourite to end the meal.

Dried Pear with Chuan Bei 4.2/5

For something lighter, the Dried Pear with Chuan Bei ($9.80) offers a refreshing finish. The dessert centres on dried pear and Chuan Bei, ingredients traditionally associated with soothing the throat and nourishing the lungs. Its mild sweetness and gentle herbal character make it a particularly pleasant option after a meal filled with richer flavours. It is a simple dessert, but one that fits neatly into Souper Tang’s overall wellness-focused philosophy.

Souper Tang’s return to Singapore is a welcome addition for those who enjoy traditional Chinese herbal soups but also want more variety than just a bowl of broth. With 15 signature soups spanning different combinations of herbs, meats, and seafood, there is plenty to explore, and the accompanying wok and rice dishes make it easy to put together a full meal.

For me, the Premium Fish Maw & Pork Tripe Pepper Collagen Soup stood out as the highlight, while the Signature Caramel Beancurd was a surprisingly addictive way to end the meal. The food strikes a balance between wellness and flavour, showing that nourishing dishes don’t necessarily have to feel medicinal or overly herbal.

Whether you’re looking for a comforting bowl of soup, a hearty family meal or simply want to explore the different flavours of Chinese wellness cuisine, Souper Tang offers plenty of choices to work your way through. With its extensive soup selection and Singapore-exclusive creations, it is certainly worth a visit for soup lovers.

Note: This is an invited tasting.


Souper Tang
Raffles City Shopping Centre
252 North Bridge Road
#B1-37
Singapore 179103
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Crystal Jade Group Celebrates National Day with Elevated Singapore-Inspired Creations

In celebration of Singapore’s 61st National Day, Crystal Jade Group presents a thoughtfully curated National Day Collection that pays homage to the nation’s rich and diverse culinary heritage. Available from 10 July to 30 August 2026 across its portfolio of restaurants, the limited-time showcase reinterprets familiar local flavours through the lens of refined Chinese cuisine. Staying true to its philosophy of honouring tradition while elevating it with culinary craftsmanship and premium ingredients, the collection brings together a series of inventive dishes that evoke both nostalgia and sophistication.

Crystal Jade Palace: White Pepper Crab Meat in Golden Tart 4.5/5

We had the opportunity to sample selections across several of its concepts, each offering a unique take on beloved Singaporean flavours.

Starting at Crystal Jade Palace, the White Pepper Crab Meat in Golden Tart ($22 for 6 pcs) is an elegant bite-sized tribute to one of Singapore’s iconic seafood dishes. Sweet, succulent crab meat is delicately sautéed with ginger, spring onion and a generous hit of fragrant white pepper, before being nestled into crisp golden tartlet shells made from spring roll pastry. Each bite delivers a harmonious balance of peppery warmth and natural sweetness, making it dangerously moreish.

Crystal Jade Hong Kong Kitchen: Pan-Fried Hainanese Chicken Rice Dumpling 4.5/5

At Crystal Jade Hong Kong Kitchen, the Pan-Fried Hainanese Chicken Rice Dumpling ($6.80 for 3 pcs) offers a clever reinterpretation of Singapore’s unofficial national dish. Crisp on the outside and soft within, the rice flour dumplings encase a fragrant filling of glutinous rice and tender chicken, infused with ginger, garlic and pandan. Served with a house-made chicken rice chilli, the dish captures the essence of the original while presenting it in a refreshing new format.

Crystal Jade Pavilion: Chargrilled Scallop & Rojak Tartlet 4/5

Another highlight from Crystal Jade Pavilion is the Chargrilled Scallop & Rojak Tartlet ($18.80 for 8 pcs). The crisp ‘pie tee’ shell holds a vibrant rojak-inspired medley of jicama, pineapple and cucumber, lightly coated in rojak sauce. Crowned with a smoky chargrilled scallop, the dish delivers a lively interplay of sweet, tangy and savoury flavours with contrasting textures.

Crystal Jade Golden Palace: Sesame Otah Toast 4/5

Over at Crystal Jade Golden Palace, the Sesame Otah Toast ($14.80 for 4 pcs) gives a nostalgic favourite a refined twist. Inspired by classic prawn toast, it features a generous layer of house-made otah prawn paste, coated with sesame seeds and deep-fried to a golden crisp. The result is a fragrant, crunchy bite packed with spice and umami.

Crystal Jade La Mian Xiao Long Bao: Wok-Fried Prawns in XO Sauce 4/5

Seafood lovers will enjoy the Wok-Fried Prawns with Jackfruit & Pineapple in XO Sauce ($23.80/Regular) from Crystal Jade La Mian Xiao Long Bao. The prawns are plump and bouncy, coated in a robust XO sauce that delivers a savoury, mildly spicy punch. The addition of jackfruit and pineapple introduces a natural sweetness that brightens the dish and adds a unique tropical dimension.

Crystal Jade Hong Kong Kitchen: Sizzling Pig Blood Curd & Tofu 4.2/5

For something more adventurous, the Sizzling Pig Blood Curd & Tofu with Salted Fish & Minced Meat ($16.80/Regular) at Crystal Jade Hong Kong Kitchen is a comforting claypot dish that showcases an often underappreciated ingredient. Silky pig blood curd and tofu are braised with minced pork and salted fish in a deeply aromatic base of ginger, garlic and chillies. Rich, savoury and intensely satisfying, it is a dish that rewards the more curious diner.

Crystal Jade Pavilion: Australian Wagyu Beef Brisket in Pineapple Nanyang Curry 4.2/5

A hearty centrepiece comes in the form of the Australian Wagyu Beef Brisket in Pineapple Nanyang Curry ($42/Regular) at Crystal Jade Pavilion. The tender wagyu brisket is slow-braised in a fragrant curry enriched with pineapple, okra, onions and kaffir lime leaf. The pineapple lends a gentle sweetness and acidity that cuts through the richness of the beef, resulting in a well-balanced curry that is both indulgent and distinctly local.

Crystal Jade Palace: Braised Rice Vermicelli with Seafood in Satay Sauce 4/5

Carbohydrate lovers should not miss the Braised Rice Vermicelli with Seafood in Satay Sauce ($36/Regular) at Crystal Jade Palace. The thick vermicelli is braised with prawns and squid in a robust ‘sha cha’ sauce, delivering deep umami flavours with a pronounced wok hei. It is a comforting dish that draws clear inspiration from Singapore’s hawker fare.

Crystal Jade Golden Palace: Chilled Durian Coconut Ice Jelly 4.2/5

Ending on a sweet note, the Chilled Durian Coconut Ice Jelly ($6.80/pax) at Crystal Jade Golden Palace is a refreshing dessert that celebrates tropical flavours. The silky coconut jelly is paired with a generous portion of durian flesh and strands of chendol, offering a delightful balance between creamy richness and light sweetness.

Crystal Jade Pavilion: Lychee Pastry 3.5/5

The Lychee Pastry ($12 for 3 pcs) from Crystal Jade Pavilion presents a delicate finish, featuring a crisp pastry shell filled with lychee and Chinese yam. While light and refreshing, the yam filling may not appeal to those who prefer more traditional fillings.

Crystal Jade La Mian Xiao Long Bao: Kaya Mochi 4.2/5

Lastly, the Kaya Mochi ($5.80 for 3 pcs) at Crystal Jade La Mian Xiao Long Bao is an addictive treat. The soft, stretchy mochi encases a fragrant kaya filling, delivering a harmonious combination of textures and flavours that makes it hard to stop at just one.

Overall, Crystal Jade’s National Day Collection succeeds in reimagining Singapore’s beloved flavours with creativity and finesse. Each dish reflects a thoughtful balance between nostalgia and innovation, offering diners a fresh perspective on familiar tastes while preserving their cultural essence. Available for a limited time only, this collection is a fitting tribute to Singapore’s vibrant culinary heritage and well worth exploring across the group’s various dining concepts.

PROMOTIONS
From 10 July to 30 August 2026, Jadeite Members and OCBC Cardmembers can enjoy 15% off with a minimum order of two National Day Special dishes at participating Crystal Jade restaurants. *Terms and conditions apply.

Note: This is an invited tasting.

Racines @ Softitel City Centre - The Ultimate Racines Buffet Brunch: Straits Edition

The Ultimate Racines Buffet Brunch returns at Racines with an exciting new chapter as the beloved weekend experience is reimagined through the rich and comforting flavours of Straits heritage cuisine. Available exclusively on Saturdays, the new Straits Edition brings together nostalgic local favourites alongside premium seafood, live carving stations and indulgent desserts, delivering a brunch experience that beautifully blends tradition with contemporary refinement.

The feast begins with an impressive selection of fresh Seafood on Ice, featuring freshly shucked seasonal oysters, poached tiger prawns, mussels and white clams. Seafood lovers can also enjoy fresh salmon sashimi alongside an assortment of sushi and maki, making it an excellent start to the leisurely brunch.

One of the interactive highlights is the D.I.Y. Kueh Pie Tee Station, where diners can customise their own bite-sized treats. Fill the crisp pastry shells with braised turnips, prawns and chopped eggs before topping them with crushed peanuts, crispy shallots, coriander, chilli sauce and sweet sauce for a delicious combination of textures and flavours.

A nostalgic touch comes in the form of a traditional local breakfast favourite. Freshly toasted Kaya and Butter Toast are served alongside perfectly cooked soft-boiled eggs, recreating one of Singapore’s most iconic breakfast combinations that never fails to satisfy.

The carving station is another must-visit, showcasing beautifully Roasted Suckling Pig and Crispy Pork Belly. Both were exceptionally well executed, with crisp crackling giving way to tender, juicy meat, making them easily among our favourite dishes from the brunch spread.

For those craving comforting local noodles, the D.I.Y. Noodle Station allows diners to customise their own bowls of Singapore Laksa or Lor Mee. With a selection of toppings and freshly prepared broths, it’s a satisfying station that caters to different flavour preferences.

The Straits favourites continue to impress with an array of hearty local classics. Highlights include the Singapore Chilli Prawns served with fried mantou, Dang Gui Herbal Roasted Duck and Wok-fried Black Pepper Prawns, each delivering bold and familiar flavours. The Wok-braised Seafood Hokkien Mee is equally enjoyable, packed with seafood and infused with rich umami notes that make it difficult to stop at just one serving.

Be sure to leave room for dessert, as more than ten sweet creations await to round off the brunch. Highlights include the fragrant Cempedak Crème Brûlée, nostalgic Ondeh-Ondeh Cake, Air Bandung Panna Cotta and an assortment of colourful Nyonya Kuehs. The dessert selection beautifully bridges French pastry techniques with familiar local flavours, making for a memorable finale.

Another nostalgic treat not to be missed is the Local Ice Cream Sandwich Station, where creamy ice cream is tucked between slices of soft rainbow bread. I opted for the Raspberry Ripple flavour, and it instantly brought back childhood memories, making it one of my favourite desserts of the afternoon.

For a fun finishing touch, head over to the Teh Tarik Station where diners can try their hand at pulling their own frothy cup of Singapore’s favourite milk tea, adding an interactive element to the overall brunch experience.

The Ultimate Racines Buffet Brunch: Straits Edition is available every Saturday from 12:30pm to 3:00pm, from 6 June to 31 October 2026. To celebrate the launch, all Accor Plus Explorer members can enjoy an introductory 50% savings and receive a complimentary bottle of Piccini Prosecco with every four adult diners from 6 to 30 June 2026. In addition, DBS, OCBC, Citi, JCB, and Maybank cardholders enjoy 40% off the adult buffet price for up to 8 diners, making it an even more attractive weekend indulgence.

The Ultimate Racines Buffet Brunch: Straits Edition
Every Saturday from 6 June to 31 October 2026
12:30pm to 3pm
$128++ per adult, $64++ per child

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to the destination. Journey time is about 3 minutes. [Map]