藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in Prosperity and Luck in the Year of the Snake

Celebrate the Lunar New Year in style at 藝 Yì by Jereme Leung, where tradition meets luxury. Choose from various carefully curated menus with signature dishes that symbolise prosperity, good fortune, and happiness. With its elegant atmosphere and impeccable service, Yì by Jereme Leung is the perfect place to gather with loved ones and usher in the Lunar New Year with a banquet of unforgettable flavours.

We were treated to the Opulence Set Menu ($258++ per person, minimum of 2 persons), a sumptuous array of festive delicacies inspired by the rich culinary traditions of various regions across China. The menu showcases an array of premium seafood, including abalone, succulent lobster, fresh fish, and more, each prepared with the utmost care to highlight their natural flavours. Each dish is beautifully presented in a communal style and then portioned into individual servings for each guest to enjoy.

Yu Sheng 3.8/5

No Lunar New Year celebration is complete without the time-honoured tradition of Lo Hei, and this year’s creation is the Prosperity Yu Sheng with Abalone, Spanish Iberico Ham, Honey Melon Slices, and Chef Jereme’s Signature Yunnan Rose Dressing. The delicate abalone is complemented by Spanish Iberico ham, while the sweet, crisp honey melon slices provide a refreshing contrast to the dish. The signature Yunnan rose dressing adds a fragrant, floral touch to bring all the flavours together. With its vibrant, festive presentation, this Prosperity Yu Sheng offers a wonderful start to the celebrations.

Sea Cucumber, Poached Squid, Roasted Duck 3.5/5

The next dish is a beautifully presented trio of appetisers. The Sea Cucumber with Shrimp Oil and Garlic has a subtle brininess enhanced by shrimp oil and garlic. The Poached Squid is quite tender, complemented by a fragrant ginger and scallion sauce, together with black moss and enoki mushrooms. Finally, the Roasted Duck with Tangerine Peel is smoky and savoury, although the citrus was quite subtle.

Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup with Abalone 4.8/5

The Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup is a nourishing bowl of comfort, served with its own warmer. The broth, the result of hours of careful simmering, is infused with the natural sweetness of wild red mushrooms and the umami of dried scallops. Fish maw, renowned for its health and wellness benefits, adds a silky bite to the soup. Each spoonful offers a satisfying and rejuvenating experience.

Braised Pork Knuckle & Sun-dried Oyster with “Fa Choy” Black Moss 4.2/5

The dish of Braised Pork Knuckle & Sun-Dried Oyster with Fa Choy (black moss) is both great tasting and has auspicious connotations. Slow-braised to perfection, the pork knuckle has a rich, melt-in-the-mouth texture and a tasty savoury sauce. Sun-dried oysters are known for their briny sweetness and prized as a symbol of good fortune, while the "fa choy" (black moss) brings an earthy, slightly sweet flavour.

Steamed Spotted Garoupa 4.8/5

The Steamed Spotted Garoupa with Chicken Essence, Luffa Melon, Cured Meat, and Shao Xing Wine is cooked to bring out the delicate flavours of the fish and showcase just how fresh it is. The flesh is firm and flaky, and the addition of chicken essence and Shao Xing wine enhances the taste and aroma of the dish beautifully. This was my favourite dish of the evening!

Steamed Green Asian Lobster with Yellow Pepper Sauce 4.5/5

The Steamed Green Asian Lobster with Yellow Pepper Sauce was truly impressive, featuring half of a generously sized lobster. The lobster itself was wonderfully sweet and tender, perfectly complemented by the vibrant yellow pepper sauce. The sauce added a bold, piquant kick, balancing the rich, savoury flavours of the lobster with a good amount of spice, resulting in a deliciously memorable dish.

Hong Kong-style Macaroni filled with Cuttlefish Paste 4.2/5

As we all know, the final main dish of a Chinese banquet typically features a staple to end the meal on a satisfying note, such as rice or noodle. However, the Chef took a creative twist with this course, serving up Hong Kong-style Macaroni filled with cuttlefish paste, minced meat, black moss, cheese, and fresh basil. This dish is a playful deviation from the traditional, blending familiar Chinese ingredients with a Western-inspired touch. The macaroni is presented almost like little toadstools, which adds a whimsical presentation to the dish. Whilst this dish strays from the usual Chinese banquet offerings, I found it quite enjoyable.

Double-boiled Superior Bird’s Nest with Almond Cream & Egg White 4.5/5

We all agreed that this Double-boiled Superior Bird’s Nest with Almond Cream & Egg White dessert was fantastic. The fresh almond cream was exceptionally fragrant and velvety smooth, offering a delicate, nutty sweetness that went so well with the silky texture of the bird’s nest. The egg white added a light, airy quality to the dish, creating a gentle contrast to the richness of the cream.

Steamed Red Date “Nian Gao” and Homemade “Yuan Bao” Water Chestnut Cake 3.5/5

The Steamed Red Date "Nian Gao" and Homemade "Yuan Bao" Water Chestnut Cake with Nostoc Pearl is a delightful combination of tradition and symbolism. The "Nian Gao," a classic sticky rice cake, is infused with the natural sweetness of red dates, offering a rich and comforting flavour. The water chestnut cake, shaped like a gold ingot to symbolise prosperity and good fortune, is light and subtly sweet. The addition of Nostoc pearls provides a slightly crunchy texture. Best enjoyed with a pot of Chinese tea for a soothing conclusion to this rich and celebratory meal.

In conclusion, dining at 藝 Yì by Jereme Leung provides a wonderful experience to celebrate the Lunar New Year. Each course highlights the restaurant's dedication to culinary excellence and artistry. In addition to the set menus, 藝 Yì by Jereme Leung also offers a Lunar New Year 2025 à la carte menu, allowing diners the flexibility to choose their preferred dishes and create a personalised dining experience tailored to their tastes.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

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]

Ducking Good (好吃鸭) @ Geylang Road - One Stop Duck Specialist Restaurant For Delicious Duck Dishes Cooked In All Forms

Nestled in the bustling streets of Geylang, Ducking Good (好吃鸭) emerges as a new one-stop haven for duck enthusiasts. With an impressive menu offering no less than ten inventive ways to enjoy duck, this duck specialist restaurant promises a ducking good time through the rich and diverse world of duck cuisine. From roasted to braised, salted to spiced, every dish is thoughtfully paired with complementary sides to elevate the dining experience.

Don't miss out on their opening promotion, which is a steal. Enjoy 50% OFF SIGNATURE DUCK DISHES on rotation weekly for dine-in only. Limited to one redemption per table per bill.

OPENING PROMOTION
Enjoy 50% OFF SIGNATURE DUCK DISHES on rotation weekly for dine-in only. Limited to one redemption per table per bill.

4 May - 10 May
- Signature Salted Duck (Whole - U.P. $69++)

11 May - 17 May
- Triple Ducking Platter (U.P. $49++) comprising Herbal Roast Duck, Signature Braised Duck and Signature Salted 

18 May - 24 May
- Herbal Roast Duck (Whole - U.P. $69++)

25 May - 31 May
- Signature Braised Duck (Whole - U.P. $69++)

Shi Quan Tonic Duck Soup 4/5

Our dinner began with the Shi Quan Tonic Duck Soup ($13.90), a nourishing double-boiled broth enriched with a medley of herbs. The soup boasts a rich, earthy flavour profile with a touch of sweetness and a hint of bitterness, creating a complex and layered taste. This soothing yet invigorating soup delights the palate and offers health benefits such as strengthening the body and boosting the immune system.

Double Ducking Platter (Herbal Roast & Braised) 3/5

Next, we indulged in the Double Ducking Platter ($39), featuring both Herbal Roasted Duck and Braised Duck. While both preparations were commendable, the herbal roasted duck stood out with its distinct and fragrant flavour. However, it is worth noting that the textures of both types of duck were slightly on the dry side.

Crispy Spiced Confit Duck Leg 4.2/5

Our undisputed evening favourite was the Crispy Spiced Confit Duck Leg ($13.90). This modern take on duck confit, dusted with a fragrant, spicy cumin mix, delivered a delightful crunch on the exterior while maintaining moist, tender meat. It's a must-try dish that exemplifies Ducking Good's innovative approach.

Braised Duck Claypot Porridge 3.5/5

The Braised Duck Claypot Porridge ($9.90) is a perfect choice for those seeking comfort food. The smooth and creamy porridge, enriched with duck gravy, provides a hearty meal on its own. However, we found the portion of duck meat to be somewhat scant.

Chilled Cucumber 4/5

The Chilled Cucumber ($3.90) stood out as a refreshing accompaniment among the side dishes. Crunchy cucumber slices tossed in fragrant chilli oil offered a pleasant contrast to the more decadent duck dishes.

Thai Sweet Chilli Tofu 3/5

Unfortunately, the Thai Sweet Chilli Tofu ($9.90) did not leave a lasting impression. While it was competently prepared, it lacked the distinctive flair that characterised the other dishes we sampled.

In summary, Ducking Good in Geylang successfully combines various duck preparations that showcase traditional and modern culinary techniques. With standout dishes like the Shi Quan Tonic Duck Soup and Crispy Spiced Confit Duck Leg, this new duck specialist is poised to become a favourite among duck aficionados. Whether you're looking for a nourishing bowl of soup or an inventive take on duck confit, Ducking Good offers a delightful dining experience worth exploring.

Note: This is an invited tasting.


Ducking Good (好吃鸭)
487 Geylang Road
Singapore 389446
Tel: +65 8814 8366
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Nearest MRT: Aljunied (EW Line)

Opening Hours:
Mon-Sat: 10am - 10pm
(Closed on Sun)

Direction:
1) Alight at Aljunied MRT station. Take Exit A. Walk straight to the traffic light at Sims Avenue. Cross the road and walk down Geylang Lorong 25A. Turn left onto Geyland Road and walk to destination. Journey time about 5 minutes. [Map]

Fireplace by Bedrock @ One Holland Village - Brand New Wood-fired Grill Concept by Bedrock

Fireplace by Bedrock, nestled in the vibrant enclave of One Holland Village, emerges as a captivating extension of the renowned Bedrock brand. Inheriting the DNA of its popular steakhouse lineage, Fireplace beckons diners with a welcoming warmth and convivial ambience. The restaurant masterfully utilises fire to enhance each ingredient's innate rustic flavours, crafting a chic yet relaxed atmosphere distinct from its sister establishments.

Watermelon Salad 4/5

Our dinner commenced with the Watermelon Salad ($14), a delightful ensemble of fresh watermelon cubes, red onions, cucumbers, toasted pine nuts, feta cheese, and coriander. Elevated by a coriander lime dressing, the salad resonated with vibrant hues and bright flavours.

Avocado 4.2/5

The Avocado ($12), grilled over an applewood-fired grill, revealed a perfectly creamy texture. Crowned with roasted corn kernels and diced tomatoes, the dish boasted a harmonious interplay of sweetness and creaminess, accentuated by a drizzle of ponzu dressing.

Coal-Roasted Sweet Potatoes 3.8/5

Coal-Roasted Sweet Potatoes ($10) underwent a transformative journey from boiling to grilling on the applewood-fired grill. Seasoned with salt and blended fennel seeds, the dish showcased the sweet nuances of purple sweet potatoes, intensified through the grilling process and paired with sour cream.

Octopus Tentacles 4/5

The Octopus Tentacles ($28) underwent tender simmering before meeting the applewood-fired grill. Adorned with housemade coriander pesto sauce, celery cress, and Japanese 7-spice blend, the dish flaunted a delightful marriage of textures and flavours.

Bone Marrow Toast 4/5

The Bone Marrow Toast ($28) presented a rich indulgence as beef bone marrow graced a toasted housemade brioche bread. Caper, parsley, caramelised onions, and pickled shallots adorned the ensemble, contributing to a balanced and delectable finish.

Half Spanish Suckling Pig 4/5

Transitioning to mains, the Half Spanish Suckling Pig ($240) took centre stage, slow-cooked over the fire pit for three hours until the meat achieved tender succulence and the skin crisped to perfection. Ideal for sharing, this dish embodied a celebration of flavours.

Dirty Duck 4.2/5

The Dirty Duck ($48) showcased an Irish duck rubbed with a medley of aromatic spices and sous vide and finished on the grill. The succulent meat, smoky char, and infused spice aroma resonated harmoniously, complemented by the thoughtful addition of grilled plum to cut through the richness.

8 Hours Wood-fired Roasted Whole Lamb 3.8/5

A testament to its dedication, the 8 Hours Wood-fired Roasted Whole Lamb, 300g ($50), featured Australian Lamb slow-cooked for eight hours over the fire pit. The result was a tender and juicy delight devoid of any gamey undertones.

Lemon Pound Cake 3.8/5

The Lemon Pound Cake ($13) showcased a unique twist for a sweet ending. Grilled on the applewood-fire pit after being brushed with melted butter, the cake's charred surface provided a delightful contrast. It was a symphony of textures, served with creme fraiche and mixed berries compote.

Grilled Spiced Rum Pineapple 4/5

Concluding our feast, the Grilled Spiced Rum Pineapple ($14) offered a sweet and tangy finale. Soaked in rum and grilled over the fire pit, the pineapple slices were served with spiced rum syrup and a scoop of rum and raisin ice cream, creating a memorable conclusion to our dinner experience.

Fireplace by Bedrock embodies a fusion of rustic charm and finesse, inviting diners to savour the nuanced artistry of fire-kissed flavours.

Note: This is an invited tasting.


Fireplace by Bedrock
One Holland Village
7 Holland Village Way
#03-27/28
Singapore 275748
Tel: +65 9337 7491
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sat: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Wah Lok Cantonese Restaurant @ Carlton Hotel Singapore - Celebrate The Year of The Dragon with an Ensemble of Lavish Experiences

Wah Lok Cantonese Restaurant at Carlton Hotel Singapore welcomes the Year of the Dragon with a splendid array of Chinese New Year offerings, featuring six meticulously curated set menus and exquisite takeaway options. The restaurant invites families, friends, and loved ones to partake in the joyous celebration of the Lunar New Year.

"Soon De" Style Yu Sheng

Commencing the festivities is the unique "Soon De" Style Yu Sheng, a refreshing toss of abundance featuring a plethora of shredded greens and thick cuts of sashimi-graded fish. This light and flavoursome Yu Sheng sets the tone for a prosperous year ahead.

Double-boiled Soup with Sea Whelk and Chicken

Next is the Double-boiled Soup with Sea Whelk and Chicken, a heartwarming bowl of goodness infused with the essence drawn from hours of meticulous double-boiling.

Pan-fried Scallops with Golden Sauce

The Pan-fried Scallops, sweet and plump, are paired with broccoli and adorned with a delectable homemade golden sauce, providing a delightful harmony of flavours.

Steamed Soon Hock with Mandarin Orange Skin

Continuing the auspicious tradition of consuming fish during Chinese New Year, Wah Lok presents the Steamed Soon Hock with Mandarin Orange Skin. The perfectly steamed fish receives a tangy lift from the Mandarin Orange Skin, adding an extra layer of flavour.

Roasted Duck

The Roasted Duck takes centre stage, boasting a perfectly crisp exterior and succulent, juicy meat—a delectable tribute to Cantonese culinary excellence.

Braised Pork Belly with Abalones and Potatoes

A newcomer to the menu is the Prosperity Pot, a lavish dish featuring slow-cooked pork belly, meticulously prepared abalones, and an array of symbolic ingredients such as potatoes, fat choy, and lotus roots, symbolizing abundance and good fortune.

Braised Ee Fu Noodles, shredded dried scallop, golden mushroom

As is customary in Chinese dinners, the meal concludes with a choice between rice and noodles. The classic Braised Ee Fu Noodles, adorned with shredded dried scallops and golden mushrooms, provide a comforting end to the savoury courses..

Chilled Peach Gum, Red Dates, Lotus Seeds, Gingko Nuts

Wrapping up the feast is the Chilled Peach Gum, a traditional Chinese sweet soup featuring red dates, lotus seeds, and gingko nuts—a sweet note to conclude the Lunar New Year celebration.

For reservations, contact Wah Lok at +65 6311 8188 or email wah.lok@carltonhotel.sg. For orders and delivery, reach out to the festive desk at +65 6349 1292, email cafe.mosaic@carltonhotel.sg, or visit https://celebrations.carltonhotel.sg

Note: This is an invited tasting.


Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8188
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 11am - 230pm, 630pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah road. Turn left and walk down Bras Basah Road. Walk to destination. Journey time about 5 minutes. [Map]