Chen’s Kitchen @ Paragon Shopping Centre - Welcoming Lunar New Year With Festive Set Reunion Menus

For the upcoming Lunar New Year, Chen's Kitchen at Paragon Shopping Centre has introduced festive set Reunion Menus featuring its well-loved signatures alongside new dishes that will be added to the regular menu after CNY 2026.

Prosperity Yu Sheng 3/5

Double-boiled Lotus Root and Pork Rib Soup 3/5

The Blossom Set ($328++ for 4 pax) begins with a classic Prosperity Yu Sheng, followed by a comforting Double-boiled Lotus Root and Pork Rib Soup. The soup was simple, homely, and soothing.

Mapo Tofu Original 4.2/5

Three of Chen's Kitchen's signatures anchor this set. The Mapo Tofu Original did not disappoint, delivering umami-packed flavours with silky tofu that carried the sauce beautifully.

Sweet and Sour Barramundi 3/5

The Sweet and Sour Barramundi was delectable overall, though the fried exterior on the leaner parts of the fish leaned slightly thicker than preferred, resulting in more crust than meat. The sauce also skewed a little too sweet for my palate.

Mala Mayo Prawns 4.5/5

On the other hand, the Mala Mayo Prawns were succulent, elevated by a coating of mala mayonnaise on the exterior that delivered an indulgent, creamy mouthfeel.

Chen's Black Sweet and Sour Pork 4.8/5

Our family favourite was undoubtedly Chen's Black Sweet and Sour Pork. Each morsel was firm yet tender and deeply savoury, with a rich, well-balanced flavour that leaned more towards umami rather than tanginess.

Gongbao Chicken 4/5

The Gongbao Chicken was visually appealing, featuring tender, well-marinated chicken complemented by asparagus that added a refreshing crunch.

Szechwan French Beans with Mushrooms 4.5/5

The Szechwan French Beans with Mushrooms were thoroughly moreish, with crunchy beans paired with savoury minced meat, making it easy to keep reaching for more.

Double-Boiled Pear with Snow Fungus and Red Dates 3.8/5

To complement the flavoursome dishes, dessert is a refreshing chilled Double-Boiled Pear with Snow Fungus and Red Dates, offering a light and soothing finish to the meal.

4-Pax, 6-Pax and 8-Pax Reunion Menus are available for dine-in, takeaway and delivery

Promotions
Citi Cardmembers Exclusive — 20% Off CNY Set Menus (Valid from 9 Jan – 3 Mar 2026, excluding 16–18 Feb)
Early Bird Special — 15% Off for reservations by 31 Jan 2026 (10% Off 16–18 Feb)
Free Fortune Cat Blind Box with any set menu or Yusheng purchase
Angbao Giveaway (5 Jan – 3 Mar, while stocks last) with prizes including discounts on CNY sets, Yusheng offers, complimentary appetisers, or drinks

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Chen's Kitchen
Paragon Shopping Centre
200 Orchard Road
#B1-43
Singapore 238859
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Nearest MRT: Somerset (NS Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time is about 12 minutes. [Map]

Gilmore & Damian D'Silva @ National Gallery Singapore - A Restaurant That Pays Tribute to The Grandfather of Renowned Chef Damian D’Silva

Housed within the historic former Supreme Court wing of the National Gallery Singapore, Gilmore & Damian D'Silva is Chef Damian D'Silva's most personal project to date — a heartfelt homage to his grandfather, Gilmore D'Silva, who shaped his values, palate, and lifelong mission to preserve Singapore's heritage cuisine. The premium-casual concept by OUE Restaurants showcases heirloom Eurasian recipes dating back over two centuries, alongside Chinese dishes inspired by Grandad's home cooking. More than just a restaurant, it is Chef Damian's continuation of storytelling through food, expressed with traditional methods, soulful flavours, and the gentlemanly hospitality passed down through generations.

Teochew Ngoh Hiang 4.2/5

The Teochew Ngoh Hiang ($16) is a standout starter, wrapped in caul fat and deep-fried to a satisfying crisp. The filling is generous, featuring prawns, crab, minced pork, pork liver, mushrooms, and water chestnuts, seasoned with a fragrant house-blended five-spice. Paired with chuka chilli and sweet sauce, each bite delivers an elevated take on this familiar Teochew favourite.

Nourishing Chicken Soup in Coconut 4.2/5

A comforting bowl with a meaningful backstory, the Nourishing Chicken Soup in Coconut Husk ($28) was created by Chef Chit Pang in honour of his grandmother. Steamed with an aromatic medley of Chinese herbs (red dates, goji berries, codonopsis root, licorice, Solomon's seal, cordyceps flower, and Chinese yam), and free-range GG Poulet chicken, the broth is finished with coconut water and Hakka yellow wine. The result is a light yet flavourful soup, subtly sweet from the coconut, and served with a robust housemade chilli sauce of soy, garlic, and chilli.

Pesce Assa 4.2/5

The Pesce Assa ($26) features Korean seerfish grilled with sambal and wrapped in banana leaf. Using Gilmore's recipe, the fish is well chosen for its firm texture and ability to carry the sambal's richness. Grilled over charcoal, the dish is aromatic and smoky, finished with coriander and sliced chillies for brightness.

Ambiler Kachang 4.8/5

A staple from Chef Damian's childhood, the Ambiler Kachang ($18) impresses with its tangy, appetite-whetting profile. Long beans are stir-fried with salted fish, a nod to the dish's humble origins as an economical household dish. Tamarind from Indonesia gives the dish its piquant edge, making it especially effective alongside richer plates. Easily one of the most memorable dishes of the meal.

Cowdang 4.5/5

The Cowdang ($22) is a nearly forgotten Kristang dish of stewed coconut prawns. Wild-caught Ang Kar prawns are simmered with a fragrant paste of ginger flower, ginger, garlic, and green chillies. Finished with coconut milk, the dish is creamy without being heavy, highlighting the sweetness of fresh seafood. A compelling revival of a heritage recipe at risk of fading from memory.

Christmas Debal 4.5/5

A Kristang festive classic, the Christmas Debal ($48) transforms the tradition of cooking with Christmas leftovers into a hearty, flavour-packed stew. At Gilmore, the curry comes with smoked ham, bacon bones, roast pork, and chicken, accompanied by homemade vegetable achar and sliced baguette. Tart, spicy, and robust, this is comfort food with deep cultural resonance.

Sugee Cake with Chantilly 4.5/5

Made using Gilmore's heirloom recipe, the Sugee Cake with Chantilly ($18) is a must-order. Semolina is soaked overnight in butter, then creamed with toasted almonds, brandy, and flour. Baked to a golden crumb, it is rich, aromatic, and indulgent without being cloying. The accompanying chantilly adds a gentle lift.

Singapore Heritage Kuehs 4.2/5

The Singapore Heritage Kuehs ($8 for 6 pcs / $16 for 12 pcs) feature a rotating assortment of handcrafted kuehs made fresh in-house. Expect familiar favourites such as Kueh Kosui, Kueh Salat, Kueh Ku, Kueh Bingka, Pulut Bingka, and Sarang Semut. A nostalgic, well-executed way to end the meal.

Gilmore & Damian D'Silva is more than a restaurant. It is a living tribute to ancestral wisdom, culinary heritage, and the intergenerational bond. With a well-curated menu of Eurasian and heritage dishes prepared with traditional techniques, it offers diners a rare taste of Singapore's past, reimagined with heart and intention. A must-visit for heritage cuisine lovers and those seeking a dining experience rooted in story, craft, and soul.

Note: This is an invited tasting.


Gilmore & Damian D'Silva
National Gallery Singapore
1 St Andrew's Road
#01-02/03
Singapore 178957
Tel: +65 9710 0237
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to the destination. Journey time is around 5 minutes. [Map]

Mama Pinto’s Kitchen – Homey Eurasian Private Dining That’s Hard to Come By

Private dining concepts continue to flourish, but Eurasian cuisine remains a rarity in Singapore’s dining landscape. That was precisely why the foodie gang decided to try Mama Pinto’s Kitchen, opting for a Eurasian-focused menu, though Mama Pinto does a mix of Eurasian and Peranakan dishes. At $90 for 7 dishes, it’s also one of the more value-for-money private dining menus we’ve come across.

Pomelo Salad 4/5

We started with the Pomelo Salad, a refreshing opener that whetted the appetite. The natural sweetness of the pomelo is lifted with a spicy lime dressing, then topped with nuts, garlic crisp and dried prawns for extra crunch and umami.

Stuffed Beancurd Puff 4.2/5

Next came the Stuffed Beancurd Puffs, packed with minced beef and potatoes. Deep-fried to a golden crisp, the exterior gives way to a soft, hearty centre. Pair it with the sambal kicap on the side for a spicy-sweet kick that elevates the bite.

Itek Teem 4.2/5

The Itek Teem was a standout soup course. A good version hinges on a well-built broth, and here it’s slow-cooked with pork ribs for added depth, along with duck and salted vegetables. Mama Pinto even marinates the duck with brandy. Diners can add an extra splash of brandy to the soup for more flavour dimension.

Eurasian Beef Semur 3/5

The Eurasian Beef Semur unfortunately leaned on the tougher side due to the cut used. Stewed with onions, potatoes and carrots, the flavours were promising; a better choice of beef would have made this dish shine.

Eurasian Kari Devil 4.8/5

The clear favourite of the night was the Eurasian Kari Devil. This spicy chicken curry, brightened with mustard and vinegar, features tender chicken pieces, potatoes, and chicken sausages. Bold, tangy and full-bodied — the table unanimously approved.

E

Eurasian Pork Tambrinyu 4.5/5

The Eurasian Pork Tambrinyu, an Eurasian take on babi assam, was another enjoyable dish. Using both pork belly and pork ribs, diners get two different textures: thick slices of belly for melt-in-the-mouth richness, and rib meat that slips off the bone effortlessly.

Eurasian Sambal Ma Juliana Prawns 4.5/5

We wrapped up with the Sambal Ma Juliana Prawns with Petai. The sweetness of the prawns pairs well with the spicy, tangy tamarind-based sambal, while the petai adds a distinct aroma and bite.

We ended the meal with a comforting homemade Pineapple Tart served with a scoop of Vanilla Ice Cream. A simple yet satisfying finish, the warm tart and cold ice cream made a delightful pairing. I enjoyed it so much that I completely forgot to take a photo.


Mama Pinto
Upper East Coard Road
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Violet Oon Singapore @ Dempsey Hill - Embark On a Sensory Journey Through The Vibrant Flavours and Traditions of The Peranakan Culture

Violet Oon Singapore at Dempsey Hill is where the brand's culinary vision truly comes to life. This expansive standalone restaurant spans over 6,000 square feet across a main floor and mezzanine. It houses a main dining room, private dining rooms for intimate celebrations, and a pet-friendly alfresco area. A newly introduced edible garden within the restaurant grounds allows guests to explore native herbs and spices such as torch ginger, blue pea flower, wild betel, and others that form the essence of their cuisine.

Kerabu Kacang Botol 5/5

Kerabu Kacang Botol ($18) was simple yet one of my absolute favourites. A traditional salad found in Malay and Peranakan cuisine, this dish features thinly sliced, crisp winged beans tossed in a tangy sambal belacan dressing with dried shrimp. The zesty dressing mellowed the beans' rawness, and every bite delivered a crunchy freshness with umami from the bits of fried shrimp.

Hati Babi Bungkus 3.5/5

Hati Babi Bungkus ($24) is a labour-intensive Peranakan delicacy featuring pork liver balls spiced with coriander seeds, wrapped in caul fat, and fried until golden brown. The result was tender and juicy, with the liver and coriander imparting a deep, savoury flavour without being overpowering. Chinese mustard greens were served on the side to balance the richness, though the overall flavour leaned towards the sweet side, even without the accompanying sweet sauce.

Fuyong Hai Crab 3.8/5

Fuyong Hai Crab ($24) was a crowd-pleaser with its soft and fluffy omelette, which featured textural bites from char siew and sweet crab meat. However, the crab felt more like a topping than a core ingredient and didn't quite deliver the same satisfaction as the more indulgent crabmeat omelette I had at Sawadee Thai Cuisine.

Daging Panggang Sambal Hijau 4.5/5

Under Meat selections, we tried the Daging Panggang Sambal Hijau ($69), a grilled Wagyu ribeye (MB4-5) topped with green sambal and garlic chips. The dish was simply prepared, allowing the natural flavours of the beef to shine. The green sambal added a zingy heat that complemented the meat well, an unconventional but effective pairing.

Assam Nanas Barramundi 3.5/5

Among the seafood dishes, the Assam Nanas Barramundi with Pink Ginger Flower ($32) stood out with its lively pineapple and ginger flower compote. The tropical flavours were appetising, though the barramundi could have been more moist.

Gulai Nangka with Prawns and Salt Fish 4/5

I enjoyed the Gulai Nangka with Prawns and Salt Fish ($28) more, with its generous chunks of tender young jackfruit and a mix of textures from the prawns and salt fish. Although I generally prefer curries with a thinner consistency, the gravy was flavoursome, with a good balance of spices that made it rather satisfying.

Roti Jala with Banana Pengat 5/5

Coconut Delight 4.5/5

Desserts were a highlight of the meal. Roti Jala with Banana Pengat ($16) featured delicate lace crepes served with a creamy coconut sauce cooked with bananas and gula melaka. The sauce was indulgent without being overly sweet and paired beautifully with the soft crepes, though I would have preferred a deeper, darker gula melaka flavour. Coconut Delight ($16) was refreshing, with coconut jelly made from coconut water and flesh, topped with coconut ice cream and shaved gula melaka. The ice cream introduced a bit more sweetness than expected, but it remained a light and pleasant way to end the meal.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Violet Oon Singapore
Dempsey Hill
7 Dempsey Road
#01-05
Singapore 249671
Tel: +65 9834 9935
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Nearest MRT: Napier (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes.[Map]

Xiang Xiang Hunan Cuisine (湘香湖南菜) @ Parkway Parade - Expanding its Footprint to 15 Outlets with New Creations

Xiang Xiang Hunan Cuisine continues to win over Singaporean diners with its authentic Hunan flavours and comforting dishes. Officially opened on 15 March 2025, the 15th outlet at Parkway Parade introduces a line-up of exclusive new dishes that bring even more to love this well-loved brand.

Sizzling Claypot Chicken 4.2/5

Simmered in a claypot with a savoury housemade sauce, the Sizzling Claypot Chicken (Non-Member: $22.90, Member: $18.90) delivers a homely richness that pairs perfectly with their signature 五常米 (Wǔcháng mǐ) rice. The tender chicken soaks up the mildly spicy sauce beautifully, and we’re hoping to see this comforting dish rolled out across all outlets soon.

Stir-fry Spicy Squid Tentacles 3/5

Visually appealing and bold in flavour, the Stir-fry Spicy Squid Tentacles (Non-Member: $22.90, Member: $18.90) is punchy and aromatic. However, the cumin-forward profile may not suit every palate, and we found the tentacles would have benefitted from being cut into larger pieces to better retain their texture.

Braised Beef Brisket with Whole Tomato 3.5/5

This dish brings to mind a hearty Italian Bolognese with a twist. The Braised Beef Brisket with Whole Tomato (Non-Member: $22.90, Member: $19.90) features slow-braised brisket in a tangy tomato broth that’s rich, warming and surprisingly addictive.

Claypot Sweet and Spicy Prawns 3.8/5

As part of the brand's mainstays from other outlets in February, the Claypot Sweet and Spicy Prawns (Non-Member: $22.90, Member: $19.90) stand out. Fresh prawns are gently simmered in a claypot with a secret sauce blend that evokes a touch of spicy Japanese curry. The addition of tender potato chunks soaking up the flavour is a lovely touch.

Braised Luffa 3.8/5

While we usually choose cauliflower as our go-to veggie dish, the Braised Luffa (Non-Member: $15.90, Member: $12.90) surprised us with its delicate sweetness. The luffa is light and refreshing, and the dough fritters were mistaken at first glance for tau pok.

Hunan Stir-Fry Pork 4.5/5

Our must-order at every Xiang Xiang visit, the Hunan Stir-Fry Pork ($19.90), remains a bestseller for a reason. Over 200,000 servings are sold annually. It's easy to see why. Spanish Iberico pork is stir-fried with fiery Shandong screw peppers and crunchy Yunnan white fungus, creating a crave-worthy medley of textures and spice.

Roasted Chili & Century Egg with Mashed Eggplant 4/5

A chilled appetiser with vivid flavour, the Roasted Chili & Century Egg with Mashed Eggplant (Non-Member: $12.90, Member: $11.90) hits all the right notes — pungent, creamy, and deeply savoury. The interplay between the smoky eggplant, spicy roasted chilli, and umami-rich century egg is absolutely moreish.

Xiang Xiang Hunan Cuisine's newest outlet at Parkway Parade not only expands the brand's footprint but also introduces fresh creations that highlight its commitment to flavour, quality ingredients, and thoughtful presentation. Whether you're a long-time fan or new to Hunan cuisine, this is a great time to rediscover its offerings, especially if you live in the East. We're excited to see what's next as Xiang Xiang continues its journey across Singapore.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Xiang Xiang Hunan Cuisine
Parkway Parade
80 Marine Parade Road
#01-30
Singapore 449269
Tel: +65 9137 4773
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Nearest MRT: Marine Parade (TE Line)

Opening Hours:
Daily 11am - 10pm

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