Embu @ Mandarin Oriental Singapore - Flavours of Singapore Buffet Theme in Celebration of The Nation's 60th Birthday

Embu at Mandarin Oriental Singapore presents 'Flavours of Singapore' with a special SG60 Nostalgic Gourmet Series from 30 June to 10 August 2025, in celebration of the nation's 60th birthday. As part of Mandarin Oriental's SG60-themed experiences, the SG60 Nostalgic Gourmet Series features pop-up stations that pay tribute to local culinary heritage. On selected days, celebrated pastry and Chef Pang Kok Keong will present his signature Mee Tai Mak. You can also look forward to Haig Road Putu Piring, a beloved name in traditional Malay steamed rice cakes, and Ah Mah's Legacy, known for their nostalgic renditions of Muah Chee and Orh Nee.

Hakka Mee Tai Mak

On the evening I visited, it was Chef Pang in action, dishing up his signature Hakka Mee Tai Mak. The star of this dish lies in the handmade rice noodles, which boasted a noticeably more bouncy and chewy texture than the typical version. Guests could choose between a dry or soup rendition. The dry version highlighted the rich umami of savoury minced pork, while the soup offered a comforting, flavourful broth that made for a heartwarming bowl.

Hakka Abacus Seeds

Hakka Radish Balls

Adding to the exclusivity of the evening were Hakka Abacus Seeds and Hakka Radish Balls. I was pleasantly surprised by the execution of these traditional dishes, especially considering they were served buffet-style. The taro dumplings were satisfyingly chewy, while the radish balls were a rare and nostalgic highlight that brought unexpected joy to the lineup.

Fried Carrot Cake

Over at the Chef's Live Station, a variety of local hawker favourites were made to order. The Fried Carrot Cake leaned slightly on the salty side but was still deeply moreish, with savoury radish bits adding subtle sweetness. The Oyster Omelette was a standout, featuring crisp edges, gooey bits, and generous helpings of plump, fresh oysters.

Popiah and Kueh Pie Tee

Popiah and Kueh Pie Tee were both well done too. The popiah skin had a nice springy bite, and the kueh pie tee shells were crisp, carrying well-seasoned turnip filling that balanced sweet and savoury notes.

Singapore Bak Kut Teh

Singapore Chilli Crab

The Local Favourites station offered comforting staples that many Singaporeans would instantly recognise. The peppery-style Singapore Bak Kut Teh warmed the soul with its heady broth and fork-tender pork ribs, while the Singapore Chilli Crab was indulgently rich, served with golden fried mantou perfect for soaking up the sauce.

Singapore Hokkien Mee

The Singapore Hokkien Mee brimmed with juicy prawns and crunchy pork lard.

Baked Whole Fish

Australian Grass-fed Angus Sirloin

Baby Back Ribs

At the Chef's Speciality Carving Board, Baked Whole Fish impressed with its moist, tender flesh, elevated by a piquant Nonya spice sauce. The slow-roasted Baby Back Ribs were coated in a sticky barbecue glaze that made them finger-licking good. Meanwhile, Australian Grass-fed Angus Sirloin was slow-roasted and paired with red wine sauce, offering a hearty Western touch to the spread.

Singapore Rojak

You could customise your own Singapore Rojak at the DIY station. The spread included pineapple, cucumber, bean sprouts, apple, turnip, youtiao, prawn paste sauce, and crushed peanuts. I appreciate the youtiao, which was crisp on the outside and soft on the inside, soaking up the punchy rojak sauce beautifully.

Seafood Colosseum

The Seafood Colosseum, a highlight of the buffet, was extremely popular due to its impressive array of seafood. There were seasonal oysters, Boston lobster, mud crab, tiger prawns, green-lipped mussels, and white clams.

Chendol

To round off the experience, the dessert section featured a lavish assortment of both local favourites and Western pastries. My personal favourite was the Chendol, which was delightful with fragrant coconut milk and soft, chewy green jelly. It was a sweet and refreshing way to end an evening that truly celebrated Singapore's culinary richness.

Flavours of Singapore
30 June to 10 August 2025
6:30pm - 10pm
SGD 98 per adult inclusive of free flow of chilled juices, coffee and tea (Sunday to Thursday)
SGD 118 per adult inclusive of free flow of chilled juices, coffee and tea (Friday and Saturday)

SG60 NOSTALGIC GOURMET SERIES
Mee Tai Mak by Chef Pang Kok Keong: 18–19 July and 8–9 August.
Muah Chee & Orh Nee by Shiny Phua of Ah Mah’s Legacy: 4–5, 11–12, 25–26 July and 8–9 August.
Haig Road Putu Piring: 27 July and 3 August.

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.


Embu
Mandarin Oriental Hotel Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
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Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 630am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

The Masses X Chateau Dionne Collaboration - A French Lens On Southeast Asian Dishes

For three days only, from 27 to 29 June 2025, The Masses from Singapore and Chateau Dionne from Kuala Lumpur come together in a bold collaboration that bridges classical French technique with Southeast Asia's rich tapestry of street flavours. The result: a 10-course Tasting Menu ($78.90++/pax, min. 2 diners) that plays on nostalgia while delivering fine-dining flair. A curated wine pairing ($48++/pax) with a welcome drink is also available to elevate the experience.

Assam Laksa 4.2/5

The dinner opens with an elegant tartlet that channels the bright, punchy notes of Assam Laksa. Encased in a crisp, buttery shell is a smoky mackerel mix accented by tangy assam relish. Rojak flower and belacan powder lend aromatic and savoury depth, instantly conjuring memories of hawker classics, distilled into one complex, satisfying bite.

Orh Luak 3.5/5

This reimagined Orh Luak arrives as a golden Oyster Beignet. Poached French Amelie oysters are creamed and encased in a fried dough shell atop sambal olek sabayon. While the concept is creative and the texture is spot on, the oyster flavour could be more assertive to anchor the dish more firmly in its inspiration.

Lap Mei Fan 4/5

The communal Lap Mei Fan is cleverly deconstructed into a brioche snack glazed in pork lard and kicap manis. Topped with mushroom crumble and finely grated XO sausage, this compact creation is packed with umami and textural play. It is a fun, savoury number that nods to tradition while going its own way.

Ngoh Hiang 4/5

A luxe twist on the Teochew five-spice roll, this version blends foie gras into minced pork and prawns, wrapped in bean curd skin and deep-fried till shatteringly crisp. The accompanying Lingham chilli aioli adds a tangy heat that lifts the rich filling beautifully. It is a standout reinvention.

Yu Sheng 4/5

Here, Yu Sheng transforms into a dainty, composed plate. Cured Hamachi is paired with a bright calamansi and bird’s eye chilli granita, offering acidity and a hint of fire. Finished with pickled ginger and fried shallots, this dish is a refined interpretation of a festive classic.

White Pepper Veloute 4.5/5

The evening's best dish is a creamy, comforting White Pepper Velouté, a homage to pig's stomach soup. Poured tableside over sliced offal, scallions and pickled radish, the broth is peppery and full-bodied. A crispy pork croquette on the side completes the soulful yet elevated experience. Brilliantly executed.

Rojak - Hot 3/5

The Rojak is served in two ways: hot and cold version. The hot version is served on a sizzling plate with a crisp egg and aerated peanut sauce. This rendition leans more toward Gado Gado than traditional Rojak, with its warm, nutty notes and sesame cracker accompaniment.

Rojak - Cold 4/5

For the cold counterpart, a Penang-style refresher featuring tropical fruits and vegetables (rose apple, pineapple, mango, jicama) tossed in prawn paste, crushed peanuts, and rojak flower. Tangy, sweet and crunchy, this one hits the nostalgic notes more directly.

Hei Mee 4/5

Possibly the most avant-garde plate of the evening. a is reinterpreted as julienned squid ribbons, with a concentrated prawn head broth poured tableside. Sambal aioli and Melba toast add richness and crunch. It is a daring, cerebral dish that captures the essence of prawn noodles in an entirely unexpected way.

Chicken Rice 4.5/5

This dish pays reverent homage to a national icon, Chicken Rice. Salt-baked Chicken infused with angelica root and truffle rests on claypot-style garlic rice perfumed with pandan and chicken fat. The housemade chilli sauce, fermented over three days, adds complexity, while a warm chicken consommé ties the whole experience together. It is a masterclass in reinvention with respect.

Cendol 4/5

Dessert arrives with flair. Cendol is elevated into a plated masterpiece: pandan curd, glutinous rice fritters, red beans, coconut milk, and a house-made gula Melaka ice cream. The ice cream is intensely rich, the rice fritters are chewy yet crisp, and a sprinkling of sea salt brings balance. It is a delightful finale to a diverse and well-composed menu.

This collaboration is more than a one-off dinner. It's a dialogue between two culinary philosophies, two cities, and two perspectives on familiar food. Some dishes lean more heavily on technique, others on nostalgia, but the through-line is creativity and respect for culture. At under $80++, the 10-course menu is excellent value, making this a not-to-miss event in the June 2025 dining calendar.

The Masses X Chateau Dionne Collaborations

Dates and Seatings:
27 June, Friday: 530pm - 930pm
28 June, Saturaday: 1130am - 3pm, 530pm - 930pm
29 June, Sunday: 1130am - 3pm, 530pm - 930pm

Note: This is an invited tasting.


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Great Nanyang (大南洋) @ Geneo - Nostalgic Buns, Rojak & Penang Flavours Near Kent Ridge MRT Station

Great Nanyang (大南洋) has unveiled its latest outlet at Geneo, conveniently located next to Kent Ridge MRT station. Staying true to its nostalgic charm, the new space is decked out in retro touches, evoking the warm familiarity of old-school kopitiams. What makes this outlet special? Not just the vintage aesthetics, but exclusive menu items and merchandise that give fans even more to explore.

Mashed Taro Steam Bun 4/5

We began our meal with a colourful array of steamed buns, each with a unique filling that pays tribute to both traditional and playful local flavours. The highlight among the buns was the Mashed Taro Steamed Bun ($4.80). The filling was creamy and smooth with a natural taro flavour that wasn't overly sweet. Encased in a soft, fluffy bun, it was comforting and nostalgic. It is a true crowd-pleaser.

Bak Kwa Chicken Floss Steam Bun 3.8/5

Bak Kwa Chicken Floss Steam Bun ($5.80) is an inventive bun that combines two festive favourites: bak kwa and chicken floss. Reminiscent of Chinese New Year snack pairings, this creative take worked surprisingly well. The smoky sweetness of the bak kwa paired nicely with the savoury floss, delivering a delicious umami bite.

Peanut Butter Steamed Bun 4/5

Otak-Otak Steam Bun 4/5

The Peanut Butter ($3.50) and Otak-Otak ($4.80) versions are excellent choices for those who prefer something more classic. The peanut butter bun was rich and gooey, while the otak-otak version had just the right level of spice and fishiness to satisfy without overwhelming.

Traditional Kaya Butter Toast 4/5

A staple of local breakfasts, the Traditional Kaya Butter Toast ($2.70) didn't disappoint. The bread was crisp on the outside, slathered with fragrant house-made kaya and thick, cold slabs of butter that melted slightly on contact. It was simple, nostalgic, and perfect.

French Toast 4/5

The French Toast ($4.50) offered a slightly richer take, with slices dipped in egg before being pan-fried to golden perfection. Paired with a sweet kaya dipping sauce, it made for a satisfying midday snack or light breakfast.

Fresh Fruit Rojak 3/5

One of the unique offerings at this outlet is the Fresh Fruit Rojak cart, where diners can handpick fruit skewers at $1.50 per stick. Once assembled, the fruits are tossed in a bold, punchy rojak sauce that balances sweetness, tartness, and spice. It's light, refreshing, and great for sharing.

Penang White Curry Noodle 3.5/5

The hearty bowl of Penang White Curry Noodles ($8.90) comes with a combination of yellow noodles and beehoon, swimming in a creamy, coconut-based broth. Topped with taupok, fishballs, and prawns, the dish was satisfying on its own, but really came alive with the addition of their in-house chilli paste, which brought out the full complexity of the curry.

Chicken Berempah Leg Nasi Lemak Kukus 4/5

Served with steamed nasi lemak rice, the Chicken Berempah Leg Nasi Lemak Kukus ($8.90) featured boneless chunks of chicken leg marinated in a fragrant blend of Malay spices, then deep-fried until crispy on the outside and tender within. Accompanied by peanuts, sambal, and a fried egg, this was a fulfilling one-plate meal with bold, aromatic flavours.

Nanyang Style Dry Curry Prawns 4.8/5

If you're dining in a group, there’s an extensive selection of cooked dishes perfect for communal feasting. We tried a few standouts:

Served with five large prawns, the Nanyang Style Dry Curry Prawns ($18) was a flavour bomb. The dry curry was aromatic, thick, and spicy, coating each prawn in a fragrant gravy that demanded extra rice. It was deeply satisfying. This is a must-order.

Sambal Kang Kong 4.2/5

Classic and well-executed, the Sambal Kang Kong ($8.80) was stir-fried in a robust sambal belacan, giving it a spicy and savoury kick while maintaining its fresh crunch.

Penang Asam Curry Fish Head 4.5/5

The Penang Asam Curry Fish Head ($32.80) is an impressive claypot dish brimming with flavour. The asam curry was wonderfully tangy, with a gentle heat that teased the palate. The fish head was fresh and meaty, surrounded by a medley of lady fingers, brinjal, long beans, and tomatoes. Every bite was hearty, bold, and comforting—the kind of dish that makes you reach for extra rice just to mop up the sauce.

Great Nanyang at Geneo is more than just a place to eat. It's a nostalgic trip down memory lane with creative modern twists. From playful steamed buns and toast sets to flavourful nasi lemak and claypot fish head curry, there's something for every appetite. Whether you're popping in for breakfast or gathering with friends for a full meal, this outlet delivers warmth, flavour, and a delightful dose of nostalgia.

Note: This is an invited tasting.


Great Nanyang (大南洋)
Geneo
1B Science Park Drive
#B1-32
Singapore 119315
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Nearest MRT: Kent Ridge (CC Line)

Opening Hours:
Daily: 8am - 830pm

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

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]