Atic @ Citadines Connect City Centre Singapore - The Rooftop Restaurant Reopens with a New Contemporary Southeast Asian Cuisine

The rooftop restaurant at Citadines Connect City Centre Singapore has recently reopened as Atic, offering a menu of contemporary Southeast Asian cuisine. Helmed by Chef Newein Dolph Toolseram, whose multicultural roots span Burmese, Chinese, Dutch, Thai, and Peranakan-Hokkien heritage, Atic presents a vibrant reflection of the region's rich culinary traditions — reimagined with modernity and Chef Newein's distinctive personal touch.

Peperoncino Egg Noodles with seared Barramundi 3.8/5

As a start, Atic opens exclusively for weekday lunch, offering a well-priced menu featuring sharing sides and customisable lunch sets. The set allows diners to mix and match a base with their preferred protein, creating a satisfying and personalised experience. There are four base options to choose from. The Peperoncino Egg Noodles were pleasing with a springy texture, and the flavour profile was reminiscent of local soy sauce wanton noodles — savoury and comforting.

Roti John with Ribeye 3/5

Nasi Kuning with Signature Pork Chop Bakar 4/5

The Roti John, which uses Hainanese buns layered with a spiced omelette, had a lovely, sweet, bready aroma. However, the buns leaned too soft and doughy for my liking, lacking the airy, light texture one might expect. On the other hand, the Turmeric Basmati Rice, or Nasi Kuning, stood out with its fluffiness and aromatic spices, making it my preferred base for its well-balanced and comforting qualities. For something lighter, there's also the option of a mesclun salad.

Brick Chicken 4.5/5

The Brick Chicken was a clear winner among the proteins — delightfully crispy skin enveloping tender, succulent meat. The Signature Pork Chop Bakar fared equally well. Inspired by Chef Newein's hometown, the pork is marinated in spices and grilled using traditional Malay-style techniques, resulting in flavours that evoke the smoky taste of satay. The Ribeye was simply seasoned and grilled to the right doneness, allowing its natural beefy flavour to take centre stage.

Fried Oyster Mushrooms 3.8/5

While I found the Fried Oyster Mushrooms an interesting protein option, their deep-fried nature and addictive crunch made them feel more like a side dish than a main dish.

Rojak 4.5/5

On the side menu, the Rojak ($13.90) was a refreshing and vibrant take on the traditional dish. Pomelo, cubed cucumber, pineapple, and turnip were tossed in a citrusy shrimp paste, paired with mesclun leaves and mixed herbs, and finished with croutons in place of the usual you tiao for the textural crunch.

Chicken Wings 4/5

Spiced Calamari 2/5

The Chicken Wings ($13.90) were their rendition of shrimp paste chicken, featuring juicy and tender meat beneath a thin, crisp, umami-packed crust, complemented by their housemade sambal. The Spiced Calamari ($13.90) came with a delicious roasted masala crust, but the calamari rings were somewhat bland, falling short in flavour.

Grilled Hispi Cabbage 4/5

The Grilled Hispi Cabbage ($11.90) was deeply savoury, enriched by a bonito emulsion and shio kombu, though I found myself wishing for a hint of citrus to lift and balance the umami.

Lunch set menu starts from $17.90+, available Monday to Friday, 12:00 PM to 2:30 PM.

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.


Atic
Citadines Connect City Centre Singapore
182 Clemenceau Ave
Singapore 239923
Tel: +65 8087 1182
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm
(Closed on Sat-Sun)

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Walk to Penang Road. Cross the road. Turn right and walk to Penang Lane. Turn left onto the Penang Lane. Walk to destination. Journey time about 5 minutes. [Map]

VITIS Wine Bar and Bistro @ DUO Galleria - Pairing Modern Asian Dishes with Asian Wines

VITIS Wine Bar and Bistro, located at DUO Galleria, is an original concept that celebrates the richness and diversity of Asian wines and winemakers. Founded by seasoned sommelier Gary Low, who has worked in Michelin-starred establishments like JAAN by Kirk Westaway and Burnt Ends, VITIS boasts an exclusive collection of wines sourced from unique Asian terroirs. Executive Chef Kenneth Lin helms the culinary offerings, which are crafted to pair seamlessly with the wine selection, offering modern interpretations of beloved Asian flavours and classics.

Our experience began with the GranMonte Cremant Methode Traditionelle Extra Brut, a sparkling wine from Thailand. This wine paired well with a selection of starters with a rich mouthfeel.

Oyster with Ponzu

Chutoro Tartlet 4.5/5, Deep-Fried Pig’s Tail 4/5

The Oyster with Ponzu offered a fresh, briny bite with a citrusy lift, while the Chutoro Tartlet combined unctuous tuna enriched with cured egg yolk with the subtle tang of kumquat. The Deep-Fried Pig's Tail with garlic vinaigrette was moreish with a satisfying crunch and a slightly gelatinous texture.

Grilled Sumi Ika 4/5

Among the small plates, the Grilled Sumi Ika ($28) stood out both visually and in its execution. The tender, chewy squid stuffed with glutinous rice offered a delightful interplay of textures, further elevated by the nutty depth of a peanut and Kecap salsa.

Thai-Style Eggplant Salad 4.5/5

Equally appetising was the piquant Thai-Style Eggplant Salad ($18). The tender eggplant soldiers absorbed the vibrant flavours of the Thai green chilli sauce, while the addition of the creamy ajitama provided a perfect balance to the dish's spice and acidity, creating a harmonious blend of bold and mellow notes.

'HAE-MEE' Mussels 4/5

For large plates, the 'HAE-MEE' Mussels ($28) redefined the classic mussels dish with a robust prawn bisque. It was accompanied by sourdough bread meant for soaking up the umami-packed broth.

Assam Glazed Ribs 4.5/5

The Assam Glazed Ribs ($26) were equally exceptional. It featured fork-tender meat coated in a tangy, sweet Assam Kicap Manis glaze. The surprise addition of a Rojak Salad added a refreshing contrast and a unique character to this dish.

Both dishes paired beautifully with a bold Silver Heights Family Red, enhancing their robust flavours.

Deconstructed Valrhona Chocolate Cake 4.5/5

Dessert was a Deconstructed Valrhona Chocolate Cake ($18) paired with lychee and chocolate crumble. This 'cake' was incredibly rich with a velvety texture, an indulgent treat to conclude the meal.

The VITIS cellar features exclusive collections of bottles like the Long Dai Cabernet Blend 2019 from China’s Shandong region, often referred to as "The China Lafite," and the Fratelli Vitae Chardonnay 2016 from India. Other notable selections include Thailand’s GranMonte Sakuna Rosé 2023 and Taiwan’s Weightstone Blanc des Blancs Extra Brut 2020, showcasing the diverse terroirs of Asia. Additionally, the collection highlights wines crafted by Asian winemakers who have made their mark globally.

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.


VITIS Wine Bar and Bistro
DUO Galleria
7 Fraser Street
#01-46/47
Singapore 189356
Tel: +65 8823 3993
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Fri: 12pm - 215pm, 5pm - 1015pm
Sat: 5pm - 1015pm
(Closed on Sun)

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

Labyrinth @ Esplanade Mall - Celebrating 10 Years of Singapore’s Culinary Heritage with a Refreshed Focus and Renewed Impetus

Marking its 10th anniversary, Labyrinth by Chef Han Li Guang continues to redefine Singaporean cuisine. Since opening in 2014, Labyrinth has become synonymous with heritage preservation, culinary creativity, and local ingredients, evolving into a highly-regarded fine dining experience. This October 2024, Chef Han and his team have brought a fresh perspective, exploring Singapore's food heritage through a new, refined lens. The 13-course dinner menu ($298++) is a tribute to Singapore's culinary traditions, reimagined with precision and artistry.

Bak Kut Teh Consomme 4.5/5

Our meal opened with the Bak Kut Teh Consommé. This starter was a delicate yet flavourful dashi broth, capturing the essence of traditional Bak Kut Teh without overpowering the palate. Serving this as a first course was a thoughtful nod to Singaporean dining culture, where a light soup often begins the meal to whet the appetite. It was an impressive, nuanced start.

Ramly Burger 4.2/5

The Ramly Burger was a playful miniature inspired by the iconic Ramly burger from Pasar Malams (local night markets). Labyrinth's version features an aburi hand-chopped beef flank patty wrapped in an eggy parcel, with tomato meringue buns topped with sesame seeds. Topped with Labyrinth's "Ramly sauce" and mustard cress, this bite-sized snack delivered nostalgia and innovation in one.

Oyster Bao 4.8/5

My favourite snack, the Oyster Bao, was Labyrinth's take on the disappearing Fuzhou Haobing street snack. This bao used a David Herve oyster no.4 and a delicate espuma batter to create a beignet-like texture. The flavours were layered and precise, with a light, airy crust surrounding the oyster — a beautifully elevated version of a rare street food.

Hainanese Curry Puff 4/5

Dubbed the Old Han Kee, Labyrinth's Hainanese Curry Puff pays homage to Singapore's iconic curry puff brand, Old Chang Kee. It is filled with oyster mushrooms, sweet corn, sweet potato, and braised pork belly and served with garlic aioli for extra richness. It is a satisfying and comforting bite.

Satay Club 4.2/5

Named after Singapore's historic Satay Club, this course featured two skewers — a Pork Satay and a Chicken Tsukune. The pork skewers, with loin and jowl, offered contrasting textures, reminiscent of Hainanese satay, while the tsukune encased a quail egg and was inspired by Japanese tsukune and Scotch egg. Paired with Filipino kare-kare peanut sauce, the skewers captured the essence of Southeast Asia's diverse satay styles.

RotiBoy 4.2/5

Labyrinth's RotiBoy transported me back to childhood with its coffee-flavoured craquelin atop a soft brioche filled with Bordier seaweed butter. The nostalgic flavours of Singapore's popular coffee bun were beautifully recreated, with subtle sweetness and a light coffee aroma.

Wartime Rojak 4.5/5

Inspired by an old recipe from the 1942-1950 cookbook "Wartime Kitchen," the Wartime Rojak reimagines a British-influenced Asian salad. Beetroot was prepared as a rosette and sorbet, accompanied by cucumber and lettuce granite, pineapple, and herbs like shiso. It was a refreshing, complex dish with sweet, savoury, and acidic notes, embodying the essence of rojak in a contemporary way. Notably, this dish replaced Labyrinth's iconic Chilli Crab, reflecting the restaurant's commitment to continual evolution.

Fish Maw Char Kway Teow 4.5/5

Labyrinth introduced Char Kway Teow with a twist, using NZ barramundi fish maw as the "noodle." Cooked to a similar shape and texture, the fish maw absorbed flavours of fish sauce, soy sauce, and oyster sauce and was topped with abalone and liver sausage. This elevated take on the hawker staple was comforting, with layers of umami richness.

Laksa Siglap 3.8/5

A different interpretation of laksa, Laksa Siglap used a fish-based broth with lasam noodles made from tapioca and rice flour. Medai fish slices, prepared with a velveting technique, gave a silky texture. While less creamy than traditional laksa, this version was nuanced and delicate.

Chicken Rice 4.5/5

Labyrinth's Chicken Rice was a beautifully composed dish with three components. French poulet breast was layered with a flavourful chicken farce and poached perfectly. The rice, a blend of Jasmine and Koshihikari grains, was cooked in a donabe for a smoky flavour, accompanied by cockscomb and chives. A grilled chicken heart skewer added depth, with each element contributing to the classic flavours in a modern format.

Pisang Goreng 4.5/5

A refined version of Pisang Goreng, this dessert featured a caramelised banana sorbet wrapped in a crispy dough and paired with spiced saffron pastry cream. The sweet and savoury notes balanced perfectly, transforming the beloved street food into a luxurious dessert experience.

Cereal Prawn 4/5

Labyrinth's Cereal Prawn reinterpreted the classic zichar dish in dessert form. This unique creation included oatmeal ice cream infused with 20-year Shaoxing wine, salted egg foam, warabi mochi, and goji berries soaked in Shaoxing wine. Served with a playful "Chef-branded" cereal box filled with puffed rice and caramelised oats, it was a delightful and nostalgic end to the main courses.

Tang Yuan 3.5/5

The Tang Yuan was a warm, comforting dessert that replaced the usual petit fours. The dumpling, filled with Azuki red beans and tangerine peel, was served in a ginger and rice wine syrup, symbolising completion and togetherness. However, the rice wine syrup may not appeal to all, though it provided an interesting twist.

Labyrinth's 10th anniversary menu beautifully celebrates Singapore's culinary heritage, reinvented with finesse. Chef Han's commitment to local flavours, ingredients, and history is evident in each dish, creating a nostalgic and forward-thinking experience. Labyrinth's new menu is a must-try for those seeking a deeply thoughtful, innovative journey through Singaporean flavours.

Note: This is an inviting tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Town Restaurant @ The Fullerton Hotel Singapore - "Heritage Hawker Stories: Reunion Feast" in Collaboration with Six Local Hawkers

In celebration of National Day, Town Restaurant at The Fullerton Hotel Singapore presents the "Heritage Hawker Stories: Reunion Feast", a collaboration with six esteemed local hawkers: Ah Hui Prawn Noodle, Good Chance Popiah, Ministry of Rojak, To-Ricos Kway Chap, Warong Serembat Satay, and 146 Famous Bukit Merah Ang Ku Kueh. This special event, running throughout August, offers diners a chance to savour iconic Singaporean hawker dishes in a luxurious setting.

Ah Hui Prawn Noodle

I made a beeline for Ah Hui Prawn Noodle, one of my all-time favourite stalls. This nostalgic dish is a rare treat since the owner has retired, coming out of retirement specifically for this event. The umami-packed broth, rich with the flavours of prawn and pork, brought back fond memories and nearly brought tears to my eyes.

To-Rico Kway Chap

Next, I indulged in the famous To-Ricos Kway Chap from Old Airport Road Food Centre. As soon as I entered Town Restaurant, the herbal aroma from the boiling broth filled the air. The generous portion included braised pork trotter, pig skin, braised pork belly, tau pok, braised egg, and big and small intestines. The rich, savoury broth and tender meats were a true delight.

Warong Serembat Satay

Warong Serembat Satay from Upper Boon Keng Food Centre was another highlight. The beef and chicken satay, grilled over a charcoal fire, filled the air with a beautiful aroma. The satay was plump and juicy, perfectly complemented by a deliciously nutty satay sauce.

Good Chance Popiah

Good Chance Popiah, established in 1977, is another heritage guest hawker at the buffet. The popiah was freshly wrapped on the spot, packed with turnips, prawns, sliced omelette, lettuce, beansprouts, sweet sauce, chilli, garlic, peanuts, and coriander. Each bite was a burst of flavours and textures.

Ministry of Rojak

Ministry of Rojak, by the popular Adhus Salam Rojak from Ayer Rajah Food Centre, was also featured. The wide variety of deep-fried ingredients were placed in a big basket, allowing diners to pick their favourites — the assortment of flavours and textures made for a satisfying and delicious experience.

146 Famous Bukit Merah Ang Ku Kueh

Lastly, I tried 146 Famous Bukit Merah Ang Ku Kueh for the first time. Available in five flavours — Peanut, Bean, Corn, Coconut, and Durian — I found the skin a bit thick and the filling too sparse, resulting in a less-than-ideal bite.

Laksa

Rojak

Durian Chendol

In addition to these featured hawkers, the buffet also included local favourites such as Laksa, Rojak, and Durian Chendol. Stepping into Town Restaurant in August felt like entering a hawker centre, where you can indulge in a variety of iconic Singaporean dishes in one sitting.

Beyond the hawker cuisine, diners can also look forward to an eclectic spread of Chinese and Indian cuisine, as well as the ever-popular Sushi and Sashimi station and the Seafood on Ice station.

Sashimi

Seafood on Ice

Heritage Hawker Stories: Reunion Feast
1 to 31 August 2024
Tuesday to Saturday, 6.30 p.m. to 10.00 p.m.
S$88* per adult, S$44* per child (six to 11 years old) from Tuesday to Thursday
S$98* per adult, S$49* per child (six to 11 years old) from Friday and Saturday To-Ricos Kway Chap will be available from Wednesday to Saturday exclusively.

For dining reservations, visit www.fullertonhotels.com/dining or email dining-rsvp@fullertonhotels.com.
*Prices are subject to service charge and prevailing government taxes.

Note: This is an invited tasting.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
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Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]