Tan Xiang Yuan 炭香YUÁN @ Jalan Besar - New Seafood Focused Cantonese-Chinese Creations by Chef Cao Yong and $1 Peking Duck Promotion

Tan Xiang Yuan 炭香YUÁN was founded by four co-founders, including celebrity Ben Yeo and Chef Cao Yong. Located in Jalan Besar, the restaurant offers a menu featuring both traditional and modern Cantonese-Chinese dishes. As part of its new menu launch, diners can enjoy a $1 Peking Duck Promotion with every order of its Signature Seafood Pot. The lunch dine-in promotion is available daily, limited to one duck order per table, with minimum 4 pax to dine.

We were seated on the second floor of the restaurant shophouse, which offered a more dimly lit ambience. Upon reservation, diners can request various seating options, including outdoor seats or the more brightly lit indoor seats on the first floor.

If you're visiting for dinner, make sure to check out their new secret neon-lit alley decorated with familiar Singaporean phrases — definitely Instagram-worthy!

Signature Seafood Pot 招牌海鲜炉 4.5/5

We had a hearty start to dinner with Tan Xiang Yuan's Signature Seafood Pot ($98 for Small / $188 for Large). The large-sized pot feeds 6-8 pax comfortably with its generous combination of fresh prawns, fish maw, abalones, clams, scallops, prawn paste, taro, cabbage and more. The broth, simmered for hours with old hen, pork bones, and prawn shells, was bursting with flavourful crustacean sweetness and umami. I appreciated the quality and fresh ingredients, plus the use of the induction cooker, which ensured that the pot stayed piping hot throughout our meal.

Lo Han Pork Stomach 罗汉猪肚 4/5

The new Lo Han Pork Stomach ($16) offers a modern twist on the classic pork trotter jelly. This dish carried tangy and meaty flavours, featuring a hand-stuffed whole pork stomach filled with braised pork trotter and topped with a housemade garlic chilli sauce. While the slices could hold together better, the contemporary take is delightful.

Peking Duck 北京烤鸭 4.2/5

One of the crowd favourites of the night was the Peking Duck ($98). The duck slices and its skin were served wrapped in freshly made rice paper skin. What set these rolls apart was the unexpected crunchy addition inside each roll: corn fritters. Together with scallions and a drizzle of sweet sauce, this was satisfying!

Soup-Filled Foie Gras Shrimp Ball 灌汤鹅肝酱虾丸 4.2/5

At first glance, I mistook these golden brown balls for solid shrimp paste balls. They were an elevated version: Soup-Filled Foie Gras Shrimp Balls ($12/pc). Each ball contains minced prawn mixed with a rich soup stock of pig skin, pork knuckle, and foie gras, encased in a perfectly crunchy bread cube coating.

Golden Garlic Steamed Lobster with Yam Cake 金蒜芋头糕蒸龙虾 3.8/5

The Golden Garlic Steamed Lobster with Yam Cake (Seasonal Price) is another recent addition to the menu. It features whole Australian lobsters steamed with a bed of local yam cake in a housemade sauce, topped with steamed and fried garlic. While the garlic aroma was enticing, we found the yam cake texture slightly too cakey and didn't match the crustacean that well.

Angelica Black Pepper Crab 当归黑胡椒蟹 4.2/5

As its name suggests, the Angelica Black Pepper Crab ($12.80/100gm) is unlike your usual black pepper crabs. The infusion of Dang Gui (Chinese Angelica Root) gave the dish herbaceous notes that complemented the robust heat of black pepper. The crab was fleshy and succulent.

Superior Foie Gras Crab Meat Broth 鹅肝蟹黄羹 4.2/5

The comforting Superior Foie Gras Crab Meat Broth ($38.80) is another new creation by Chef Cao Yong. Beneath the thick crab meat broth lies a bed of steamed foie gras egg that enhances the dish with a buttery richness without overwhelming. For a different taste experience, try it as served first and add a dash of vinegar after for that extra punch.

Mango Pomelo Sago 楊枝拌金露 4/5

I can't resist a bowl of chilled Mango-Pomelo Sago ($7.80) whenever I see it on the dessert menu. Tan Xiang Yuan's rendition is velvety and rich, studded with sweet mango and pomelo bits.

Mao Shang Wang Pudding Topped with Ice Cream 猫山王榴莲布丁 4.2/5

Indulge in the Mao Shang Wang Pudding Topped with Ice Cream ($8.80), a treat designed for durian enthusiasts. Featuring a smooth and decadent durian pudding base, it's crowned with creamy vanilla ice cream and finished with bits of popping candy.

While prices at Tan Xiang Yuan are on the high end, we especially enjoyed the seafood dishes, which impressed us with their freshness and quality.

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.


Tan Xiang Yuan 炭香YUÁN
1 Dickson Road
Singapore 209493
Tel: +65 8058 5527
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Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Daily: 1130am to 3pm, 530pm to 10pm

Direction:
1) Alight at Jalan Besar MRT statton. Take Exit A. Cross the road. Walk to Dickson Raod. Walk to destination. Journey time about 3 minutes. [Map]

Jia Wei Chinese Restaurant (嘉味) @ Grand Mercure Singapore Roxy - Timeless Flavours, Modern Twists: Rediscovering Jia Wei's Culinary Charms

After a hiatus, I recently dined at Jia Wei Chinese Restaurant (嘉味) at Grand Mercure Singapore Roxy, and I was delighted to discover that the restaurant's culinary standards remain consistent. Jia Wei offers a unique blend of homely, traditional dishes infused with a modern touch while staying true to its classic roots.

Crispy Local Soft Shell Crab, Ice Plant Ume infused Tomato, Yuzu Dressing 4.2/5

I had previously enjoyed the Crispy Local Soft Shell Crab with Ice Plant ($23), and I was pleased to find that it still featured the refreshing salad dressed in vibrant yuzu dressing. The use of ice plant, not commonly found in Chinese cuisine, provided a delightful combination of crispiness from the soft shell crab with the crunch and refreshment of the ice plant.

Ah Ma Prawn Hae Chor 4.2/5

The Ah Ma Prawn Hae Chor ($22) was deep-fried to a golden brown. Unlike the usual Hae Chor, which tends to be meaty, this version had a delightful crunchy bite enriched by the sweetness of prawns.

Braised Beetroot Soup, Sweet Corn, Beancurd 4.2/5

Having tried the Kale Soup on a previous visit, I opted for the Braised Beetroot Soup ($14) this time. The sight of the colourful soup was already appetising, and the addition of sweet corn balanced the earthy profile, resulting in a delicious finish. The beancurd added an extra layer of texture contrast.

Wok Fried A4 Wagyu Striploin, Fresh Wasabi 4.8/5

The Wok Fried A4 Wagyu Striploin ($68) was thickly cut into cubes, showcasing impressive marbling. It was cooked to perfection—tender and juicy, complemented by asparagus to cut through the richness of the beef.

Wok Fried Scallop, Japanese Mountain Yam, Edamame, Yuzu Miso Sauce 4.5/5

The Wok Fried Scallop with Japanese Mountain Yam ($40) featured plump and sweet scallops, complemented by fresh and crunchy Japanese mountain yam. Edamame provided extra texture and enhanced the overall enjoyment, all brought together by a delicious yuzu miso sauce.

Jia Wei Ocean Gems Vermicelli in Opeh Leaf 4.2/5

For a taste of nostalgia, the Jia Wei Ocean Gems Vermicelli ($28) was served in an opeh leaf, a tradition that's somewhat uncommon nowadays. The opeh leaf infused the dish with a subtle aroma. Despite its pale appearance, the dish was bursting with robust flavour from a variety of seafood.

Chilled Homemade Coconut Pudding, Vanilla Ice Cream 5/5

A must-try dessert is the Chilled Homemade Coconut Pudding with Vanilla Ice Cream ($16). The coconut pudding is crafted from fresh coconut water, resulting in an extremely light, smooth, and refreshing treat. Served with vanilla ice cream and lychee pops, it's a delightful conclusion to the meal.

Chilled Osmanthus Jello 4.2/5

Another delightful dessert is the Chilled Osmanthus Jello ($7.80), which strikes a perfect balance of sweetness and features the beautiful aroma of osmanthus.

Jia Wei Chinese Restaurant continues to offer a delightful dining experience with its harmonious blend of traditional and contemporary flavours. Whether you're savouring familiar classics or innovative creations, there's a treat for every palate.

Note: This is an invited tasting.


Jia Wei Chinese Restaurant (嘉味)
Grand Mercure Singapore Roxy
50 East Coast Road
Marine Parade Road
Singapore 428769
Tel: +65 6340 5678
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]

IKKOTEN @ Telok Ayer - Kyoto Kaiseki-style Omakase in Intimate 10-Seater Japanese Restaurant by Chef Brandon Low

Brand new along Telok Ayer Street is IKKOTEN, a Japanese Omakase restaurant helmed by Executive Chef Brandon Low. Chef Brandon has nearly 10 years of experience in Japanese cuisine and is now venturing into offering traditional Kyoto Kaiseki-style omakase.

IKKOTEN translates to "Paradise on Earth", and Chef Brandon hopes to bring the best quality of ingredients and flavours to his diners.

The 10-seater intimate restaurant space was intentionally designed to be clean and minimalistic, with carefully curated Japanese elements. I particularly value how diners can focus on the food in this space.

There is a lunch Omaksae from $88 catering to the working lunch crowd in the area. As for dinner, there is a 9-course Omakase ($198) and a 11-course Hana Dinner Omakase ($298). I had the opportunity to try the latter.

Sakizuke (Chef’s Appetiser): Sesame Tofu with Uni & Dashi Sauce 4/5

Our first course featured Sesame Tofu with Uni & Dashi Sauce, which uses homemade goma tofu. The seasonal Hokkaido sea urchin sits atop and adds a lovely briny creaminess.

Hassun (Seasonal Appetiser): Baby Sweet Fish Tempura 4/5

The seasonal appetiser, which featured Baby Sweet Fish Tempura, was a delight. Chef Brandon shared that he decided on this assortment of items to showcase a variety of flavours.

The sweet fish carried a slight bitterness, the summer fruit fig with egg miso and yuzu had a fun tangy sweetness, while the deep-fried broad bean stuffed with homemade fish cake and pickled vegetables topped with shredded bonito flakes had pleasing nuttiness, sharper tangy notes and savoury bites.

Suimono (Seasonal Clear Soup): Kyoto Clear Dashi Broth 3.8/5

Before moving into the sashimi, we were served a lighter course of greenling fish cooked in Kyoto Clear Dashi Broth.

Tsukuri (Seasonal Sashimi): Threeline Grunt Fish 4/5

Our first sashimi course was the Threeline Grunt Fish. Carefully grilled over binchotan charcoal, these slices were fresh and boasted appetising sour plum notes.

Tsukuri (Seasonal Sashimi): Otoro with Bubble Shoyu Sauce 4.2/5

Our next sashimi course was lightly aburi-ed slices of Nagasaki Otoro topped with a jiggly bubble shoyu sauce. The fatty cut of Otoro had a lovely smokiness infused within. It was a bit saltier than I'd liked with the unique shoyu, but I enjoyed how it was bursting with umami notes.

Chef’s Signature: Negitoro Crystal Waffle 4.2/5

Chef's Special was the Negitoro Crystal Waffle, a reimagined rendition of the classic negitoro and uni hand roll with elevated elements. It was topped with chopped bluefin tuna, Hokkaido uni and seaweed soy sauce on a piece of crunchy translucent rice cracker.

Yakimono (Seasonal Grilled Fish): Grilled Japanese Spanish Mackerel 4/5

The highlight here in the Grilled Japanese Spanish Mackerel dish was definitely its accompanying burnt egg sauce. It was such a unique touch which complemented well. Served on the side was pickled ginger flower, which served to clean your palette.

Takiawase (Seasonal Simmered Dish): Homemade Egg Tofu with Sea Eel 4/5

Next, we were served with the Homemade Egg Tofu with Sea Eel. This dish features in-season Anago topped on smooth egg tofu and a thickened dashi sauce made of kombu bonito. The additional touch of yuzu zest kept the savoury sauce more appealing.

Baby Abalone with Vinegar Jelly 4.2/5

While my dining companions had their beef course: Hay Smoked Charcoal A5 Wagyu Beef with Sesame Ponzu Sauce, Chef Brandon kindly helped replace mine with the Baby Abalone with Vinegar Jelly. The tender slices of baby abalone resulted from stewing for 6 hours. I enjoyed the gentle sourness in the vinegar jelly, combined with fresh yuzu zest and sweet micro tomatoes, which made this a refreshing palate cleanser before the donabe course.

Signature Donabe: Umami Cherry Blossom Shrimp Collagen Claypot Rice 4.5/5

The impressive Signature Donabe was one of my favourite courses. The claypot rice has Niigata rice cooked in a fish collagen dashi stock made from simmering fish bones for almost four hours. It was then plated with a spoonful of truffle caviar and a luxurious touch of 24K gold. Accompanying it was burnt miso soup and homemade pickles.

Mizugashi: Seasonal Fruits

Desserts were the classic Japanese Seasonal Fruits - Shizuoka Crown Melon, Kyoho Grape and Muscat Grape.

Matcha Pudding, Hojicha Tea

We also had a bittersweet Matcha Pudding and hot Hojicha Tea to complement the sweet fruits.

Matcha

I especially appreciated how we ended our meal with a hot cup of Matcha freshly whisked right before us.

Donabe Onigiri

Chef Brandon also carefully shaped the leftover claypot rice into Onigiri for my fellow diners and me to bring home. It was wrapped in bamboo leaves, and we were taught how to best reheat them to enjoy the next day. It was such a lovely thought!

I found their omakase's price tag steeper, but IKKOTEN is one to consider if you are looking for a traditional omakase with modern elements incorporated.

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.


IKKOTEN
86 Telok Ayer
Singapore 048469
Tel: +65 8666 9924
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Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm
(Closed on Sun)

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

Musubi @ JEM - Unique Japanese Otsumami And Wappameshi

Musubi is a new casual dining concept at JEM offering unique Japanese Otsumami and Wappameshi. Diners can look forward to a delightful selection of Japanese rice bowls - Seiro Gohan, inspired by the traditional culinary art of Wappanmeshi. Complete the meal with a nibble of tasty Japanese otsumami (small plates) and Shabu Shabu.

Cheese Imo Mochi 4.2/5

Corn Butter Shoyu Mushi 4/5

The Cheese Imo Mochi ($7) and Corn Butter Shoyu Mushi ($5) are available for its winter promotion. The Cheese Imo Mochi, deep-fried to golden perfection, has a cheesy centre. It is crispy on the outside while chewy and fluffy inside, and umami pops from the ikura. As for the Corn Butter Shoyu Mushi, the corns are extremely sweet.

Oyster, Crab & Salmon 3 Kind Seiro Gohan 3.8/5

Known for its signature seiro gohan, the restaurant has put together the Oyster, Crab & Salmon 3 Kind Seiro Gohan ($26) for its winter promotion. The steamed flavoured rice comes with Shio-koji Aomori Salmon, Ikura, plump oyster, crab meat and Shishito pepper.

Steamed Ika Siu Mai 3/5

The Steamed Ika Siu Mai has a unique presentation, unlike the usual one in a Chinese restaurant. Though the appearance was appealing, the taste fell below my expectation. I still prefer the Chinese version over this.

Crab Gravy Chawanmushi 4/5

The Crab Gravy Chawanmushi is a smooth, silky and flavourful bowl of steamed rice topped with crab meat that complements the seiro gohan for a complete meal.

Melted Braised Pork Belly Seiro Gohan 3.8/5

Lemon-koji Chicken Seiro Gohan 3.8/5

Besides the Oyster, Crab & Salmon 3 Kind Seiro Gohan, We also tried two other seiro gohan on the menu - Melted Braised Pork Belly Seiro Gohan and Lemon-Koji Chicken Seiro Gohan. I preferred the melt-in-the-mouth braised pork belly with hanjuku egg among the two. On the other hand, the lemon-koji chicken is a healthier choice with tender chicken and fluffy rolled omelette.

Steamed Beef Shabu Shabu 4/5

Another delicious and healthy option is the Steamed Beef Shabu Shabu. The thinly sliced beef is laid on top of a bed of cabbage. If I am right, the meat and cabbage are steamed together, allowing the cabbage to soak up the delicious beef essence.

Homemade Kokuto Pudding 3/5

Yuzu Macaron 3/5

For dessert, we had the Homemade Kokuto Pudding and Yuzu Macaron. The homemade kokuto pudding was mildly sweet with a custard-like texture, topped with crunchy cacao. Those with a sweet tooth will enjoy the citrusy Yuzu Macaron.

Note: This is an invited tasting.


Musubi
JEM
50 Jurong Gateway Road
#04-13/14
Singapore 608549
Tel: +65 63341084
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

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