Asia Grand (亚洲金阁) @ Fairmont Hotel Singapore - Experience the Passion and Heritage of Cantonese Cuisine

Located at Fairmont Hotel Singapore, Asia Grand (亚洲金阁) is a celebrated dining destination renowned for its exquisite Cantonese cuisine, notably its legendary Peking Duck. With glowing recommendations from food enthusiasts, I finally made my way there for a weekday dinner with fellow foodie friends.

Double Boiled Apple Soup with Fish 4.5/5

The meal began on a heartwarming note with the Double Boiled Apple Soup with Fish ($75). This comforting broth was a revelation — it was my first time experiencing such a unique combination. While the solid ingredients tasted mild, their essence had been beautifully infused into the soup, resulting in a rich and flavourful dish. It was so delightful that I couldn't resist having three bowls.

Roasted Australia Quail 4.5/5

Finding quail on the menu of a Chinese restaurant is a rarity, which made the Roasted Australia Quail a delightful surprise. The quail was roasted to perfection, with its skin crisp and golden, while the meat retained a juicy tenderness. The execution was spot on, making it a standout dish.

Crispy Peking Duck 4.8/5

Asia Grand’s Crispy Peking Duck ($108) lived up to its stellar reputation. The duck was expertly roasted, delivering a thin, crackling skin that was a delight to wrap in soft egg crepes with hoisin sauce. The presentation and precision in slicing the duck elevated the entire experience.

Peking Duck 2nd Serving - Stir Fried Diced Duck with Lettuce 4.8/5

For the second serving of the Peking Duck (an additional $20), we opted for the Stir-Fried Diced Duck with Lettuce, a refreshing take on enjoying the leftover duck meat. Served as a wrap, this dish provided a lighter, herbaceous contrast to the richness of the first course.

Portuguese Style Baked Scallop with Prawn 4.2/5

The Portuguese Style Baked Scallop with Prawn ($18/pc) was a showstopper among the contemporary offerings. The sweetness of the scallop and prawn paired harmoniously with the creamy, cheesy sauce, delivering an indulgent and satisfying finish.

Homemade Mushroom Beancurd with Sesame & Crab Meat 4.5/5

Another highlight was the Homemade Mushroom Beancurd with Sesame & Crab Meat ($20). Topped with a sesame crust, the silky tofu offered a delightful crunch and nutty aroma. Coupled with sweet, succulent crab meat, the dish exuded elegance and finesse.

Steamed Fresh Pa Ting with Minced Ginger 4.5/5

A must-try for seafood lovers, the Steamed Fresh Pa Ting with Minced Ginger (market price) showcased the fish’s natural fattiness and richness. The minced ginger and light soy sauce complemented the tender fish, enhancing its flavour profile without overpowering it.

Slow Cooked Claypot Rice with Preserved Meat 4.5/5

Ending the savoury courses was the comforting Slow Cooked Claypot Rice with Preserved Meat ($18/pax). Fragrant and well-tossed in superior soy sauce, the rice itself was a treat. However, the preserved meats — Lap Cheong, Cured Duck, Yun Chang, and La Rou — took the dish to new heights, adding layers of umami and savoury richness.

Sweeten Almond Cream with Peach Gum in Young Coconut 4.8/5

For dessert, we enjoyed the Sweetened Almond Cream with Peach Gum in Young Coconut ($16). This warm, velvety treat was infused with subtle coconut notes, creating a harmonious blend of nutty and tropical flavours. The peach gum added a luxurious touch, making it a perfect ending to the meal.

Asia Grand offers a sophisticated dining experience with its masterful execution of Cantonese classics and innovative touches. Whether it's their famed Peking Duck or the indulgent Portuguese Baked Scallops, each dish is crafted with precision and care. Asia Grand is a must-visit for anyone seeking authentic Cantonese cuisine in Singapore.

Note: This is an invited tasting.


Asia Grand Restaurant (亚洲金阁)
Fairmont Singapore
252 North Bridge Road
#03-22B
Singapore 179103
Tel: +65 6887 0010
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at City Hall MRT station.

Linda's Table Private Dining @ Pandan Valley - A Journey Through Cantonese Flavours

Linda's Table is one of my favourite private dining spots in Singapore, known for its authentic Peranakan dishes. However, Linda sometimes delves into her treasure trove of Cantonese dishes for her regular guests, offering a menu filled with tradition and heart. In July 2024, we had the privilege of trying Linda's Cantonese menu, and it was a dining experience filled with comfort, nostalgia, and excellent execution.

Five Treasure Platter 4/5

Our feast started with the Five Treasure Platter, a collection of familiar Cantonese bites reminiscent of traditional Chinese wedding dinners. The platter featured Ngoh Hiang, Spring Roll, Mayonnaise Prawn, Jelly Fish, and Osmanthus Scrambled Egg. Each element was well-prepared, but my favourite had to be the delicate Osmanthus Scrambled Egg. While not a dish with bold flavours, it was a pleasant and classic way to start the meal.

Fresh Coconut Chicken Soup 5/5

A standout dish of the evening was the Fresh Coconut Chicken Soup. It's hard to describe just how delightful this soup was — there was no added salt, yet it was packed with the natural sweetness of fresh coconut juice and the richness of the essence of chicken. A perfect balance of sweetness and umami that warmed the soul. This dish was simple but executed to perfection and easily my favourite of the night.

Crayfish Chee Cheong Fun 4.5/5

Making a grand entrance was the Crayfish Chee Cheong Fun, a delightful and indulgent dish. The large, plump crayfish sat atop a bed of silky homemade chee cheong fun (rice noodle rolls) drenched in premium soy sauce and topped with crispy lardons and spring onions. The chee cheong fun absorbed the rich soy sauce, while the crayfish provided that sweet seafood flavour. The lardons added a crunchy texture that brought the entire dish together.

Roasted Spiced Quails 4/5

The Roasted Spiced Quails were another treat — crispy on the outside and tender and juicy on the inside. Deep-fried to a golden brown, the quails were placed on a bed of crispy rice crackers, almost as if resting on a cloud. The seasoning was on point, and it wasn't overly greasy.

Stir Fried You Mai Cai with Fried Dace and Black Beans 4.5/5

Being a fan of You Mai Cai, I was thrilled to see this on the menu, and it was even better when paired with fried dace and black beans. The vegetables retained a delightful crunch, and the flavours from the fried dace and black beans brought a salty, umami-rich depth to the dish. A simple vegetable stir-fry was elevated into something exceptional.

Fresh Lemon Wings with Ginger 4.8/5

The Fresh Lemon Wings with Ginger delivered on all fronts — sweet, tangy, sticky, and umami-packed. The lemon sauce coated the wings beautifully, giving every bite a burst of flavour. The ginger added a subtle spice that complemented the sweetness of the sauce, making it an all-around satisfying dish.

Pork Lard Rice with Liver Sausage 4.8/5

No meal at Linda's Table is complete without her signature Pork Lard Rice, a crowd favourite. This time, she added liver sausage to the mix, introducing another layer of flavour that took this indulgent dish to new heights. The richness from the crispy pork lard, paired with the savoury liver sausage, made it an absolute hit. This dish is all about indulgence, and it was thoroughly enjoyed.

Stewed Beef Pot 4.5/5

The Stewed Beef Pot was another hearty, comforting dish — featuring tender beef shin, tripe, tendon, homemade beef balls, and radish. The mildly spicy sauce brought all the ingredients together beautifully, each bite brimming with beefy goodness. It was a treasure trove of textures and flavours, perfect for sharing.

Lemongrass Poached Pears 4.5/5

We ended our meal on a refreshing note with Lemongrass Poached Pears. The pears were poached until tender and served with a lemongrass jelly that provided a cool, refreshing contrast to the richness of the earlier dishes. It was the perfect light dessert to wrap up a satisfying meal.

Linda’s Table continues to impress, offering both familiar comfort dishes and unique Cantonese delights. Whether you’re indulging in the sweet, coconut-infused chicken soup or savouring the richly seasoned pork lard rice, you can feel the love and care that goes into each dish. Linda’s Cantonese menu proves that her culinary expertise goes beyond Peranakan cuisine, making it a top choice for private dining in Singapore. For those looking for a warm, hearty, and traditional dining experience with a modern twist, Linda’s Table is not to be missed.


Linda's Table Private Dining
Pandan Valley
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5 ON 25 (五悦亭) @ Andaz Singapore - Refined Cantonese Dining Experience with Panoramic City Skyline View

The newly renovated 5 ON 25 at Andaz Singapore reopened in June. It offers a fresh array of inventive dishes that pay homage to traditional Cantonese cuisine with a modern twist. Perched on the 25th floor of the hotel, the restaurant boasts a comprehensive menu and a breathtaking panoramic view of the city skyline, making it a feast for both the eyes and the palate.

The culinary team is led by esteemed Chinese Head Chef Lim Hong Lih, who brings years of experience in Cantonese fine dining to the table. We had the pleasure of sampling several dishes, including both new creations and popular signatures. Most of the dishes pictured below were portions adjusted to tasting sizes.

Cantonese Style Roasted Cage-Free Cherry Valley Duck with Table Side Maotai Flambé 4.5/5

Our meal began with the 5 ON 25 Cantonese Style Roasted Cage-Free Cherry Valley Duck with Table Side Maotai Flambé ($88 for Half). Watching the chef meticulously slice the duck skin was a delightful prelude to the dish itself. For those who prefer without, the duck is also available without the Maotai Flambé at $49 for a half portion.

Served with freshly steamed skin wrappers, the duck comes with an array of condiments: sweet sauce, sugar, spring onions, cucumber strips, sweet melon strips, and hawthorn strips. While the skin wrapper was slightly thicker than I typically prefer, the crispiness of the duck skin was on point, enhanced by the smokiness from the Maotai flambé. The hawthorn strips, which I feared might be too sweet, turned out to be a harmonious complement.

Fried Australian Jumbo Quail Legs, Salt & Pepper 4.2/5

Next, the Fried Australian Jumbo Quail Legs, Salt & Pepper ($28) were served. Although a touch salty, the fried quail legs exuded a fragrant, garlicky aroma.

Crispy Shiitake Mushrooms, Osmanthus Honey Sauce 4/5

Accompanying the quail was the Crispy Shiitake Mushrooms with Osmanthus Honey Sauce ($15). These mushrooms had a satisfying crunch and were glazed with a sweet, floral osmanthus honey sauce.

Double-Boiled Grouper Soup 4.8/5

I absolutely loved the Double-Boiled Grouper Soup ($48). This creamy broth, infused with delicate fish maw and wolfberries, had a distinct peppery heat and was so rich in collagen that it left a luxurious, sticky mouthfeel. I can't imagine how this could be improved.

Braised Stuffed Sea Cucumber 4.5/5

The Braised Stuffed Sea Cucumber ($48) was another highlight. The sea cucumber, stuffed with a flavourful mixture of pork and shrimp, was served on a bed of sliced mushrooms and bathed in a rich Yunnan mushroom sauce. The sauce was particularly noteworthy, with its delicious numbing hints of peppercorns and an alluring smokiness.

Beetroot Fried Rice 4.8/5

5 ON 25's Beetroot Fried Rice ($38) is another dish you must try. The dish features a delightful play of textures with crunchy fried rice bits, preserved vegetables, green beans and Vietnamese tiger prawns. It was fried so fragrant and finished with slices of Hokkaido scallops placed on top. Even though my dining companion and I were pretty full at this point of the meal, we wiped the pot clean quickly.

Lotus Paste Sesame Pastry 3.8/5

We ended our meal with a selection of desserts. The Lotus Paste Sesame Pastry ($8 for 3 Pieces) featured sweet lotus paste encased in a buttery, flaky pastry.

Chilled Toasted Sesame Pudding and Apricot Egg Tart 3.8/5

A dessert platter followed, featuring two sets of sweets. The first was a Chilled Toasted Sesame Pudding and Apricot Tart ($15). We preferred the sesame pudding for its fragrant, nutty flavour and smooth, balanced texture. The second dessert was the decadent Grand Cru Chocolate Ice Cream ($20), infused with Wu Liang Ye Liquor, a good option for alcohol-based desserts.

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.


5 ON 25 (五悦亭)
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Fri: 11.30am - 2.30pm, 6pm - 10pm
Sat-Sun: 11.30am - 1pm, 1.15pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

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