Summer Hill @ Claymore Connect - Launches Savouring Stories Vol. 2, A Menu Inspired by Food Writing, Memoirs and Films.

Summer Hill at Claymore Connect, known for its creative Brunch Trolley buffet, has launched Savouring Stories Vol. 2, a menu inspired by food writing, memoirs, and films.

We began with the Paté de Campagne, Chicken Liver Parfait, and Threadfin Brandade. All three whetted our appetite with their creamy, unctuous textures. The Paté de Campagne, made with ground pork, chicken liver, and pistachios, was well seasoned and not overly livery, which was ideal given that we also had the Chicken Liver Parfait. The latter was luscious and velvety, paired with a slightly tangy caramelised onion confit that helped cut through the spread’s richness.

The Threadfin Brandade offered a tantalising local interpretation of the classic French codfish brandade, traditionally an emulsion of salt cod, olive oil, and potatoes enjoyed during the colder months with bread or potatoes. Here, salted threadfin replaced the cod and was blended with milk and olive oil into a creamy spread.

Next came the Oyster Stew. Creamy yet not overly heavy, it was accented with dill and fennel, which complemented the oysters’ briny notes beautifully. However, the duck fat croutons introduced a slight off-note.

Having recently watched Chef, coincidentally the film that inspired our next dish, Le Cubano, I was particularly eager to try it. Filled with persillade-roasted pork collar, ham, and Gruyère cheese, the baguette was buttered and pressed until crisp. While undeniably delicious, it lacked the heartiness and generosity one typically associates with a great Cubano sandwich. A beautifully stewed Ratatouille was served alongside the Le Cubano.

Traditionally a bite-sized canapé, the Vol-Au-Vent here arrived as a large puff pastry filled with a creamy chicken and cèpe mushroom stew. The filling was delectable, packed with chunky pieces of chicken, but the earthy cèpe flavour was more subdued than expected, which could have added a lot more depth to the filling. The puff pastry, too, could have been more buttery.

The next main was Hachis Parmentier, a classic French Shepherd’s Pie. The oyster blade, braised for two hours before being shredded, was robust and flavourful, though slightly heavy-handed on the salt. The same issue affected the Spinach & Garlic Gratin. I appreciated that it wasn’t overly rich or creamy despite the béchamel and Gruyère cheese, but the seasoning was a touch excessive.

A Simple Salad was served as a refreshing palate cleanser before dessert.

To finish, the Red Wine & Chocolate Cake was moist and indulgent, offering a satisfying end to the meal. The Plum Tart was enjoyable too, with a buttery tart shell, though the cardamom, honey, and orange blossom flavours listed on the menu were somewhat missing.

Savouring Stories Vol. 2 is a thoughtful and creative menu that brings stories to the table through comforting French fare. While some dishes impressed more than others, there were enough enjoyable highlights to make the experience worthwhile. Priced at $79++ per person, the brunch includes unlimited servings of iced tea and all featured dishes during the dining session. You can opt for free-flow prosecco and wines with a $55++ top-up. The trolley service is available on specific sessions: Fridays at 12pm and Weekends at 11am and 1.30pm.


Summer Hill
Claymore Connect
442 Orchard Road
#02-17
Singapore 238879
Tel:+65 8690 5907
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Thu: 1130am - 230pm, 6pm - 1030pm
Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 11am - 330pm, 630pm - 1030pm
Sun: 11am - 330pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]

JIHO Samgyetang SBCD @ Cross Street Exchange - 35-Year Korean Ginseng Chicken Heritage Arrives in Singapore

Tucked away in the basement of 18 Cross Street, JIHO Samgyetang marks its first international outpost in Singapore, bringing with it over three decades of heritage in Korean herbal cuisine. Founded in 1991 by Dr Lee Ji-ho, the brand has built a strong reputation across Korea and beyond for its dedication to hanbang (traditional herbal medicine) cooking, particularly its signature samgyetang. Backed by SBCD F&B Group, known locally for its speciality Korean concepts, JIHO’s arrival introduces a wellness-driven take on Korean comfort food to the CBD dining scene.

At the heart of JIHO’s menu is its patented herbal blends and the use of young, tender chickens, slow-simmered to extract maximum nourishment. Unlike the robust and sometimes intense ginseng broths found elsewhere, JIHO’s rendition leans towards a cleaner, more refined profile — making it especially appealing for modern diners seeking both flavour and health benefits.

Beauty Samgyetang 4/5

We began with the Beauty Samgyetang ($29.80), a signature offering tailored for skin health and vitality. Served piping hot, the young spring chicken is exceptionally tender, with meat that gently falls off the bone. Hidden within is a stuffing of glutinous rice, fully infused with the essence of the herbal broth. The soup itself is light yet deeply comforting, silky on the palate with a delicate sweetness from red dates and ginseng, without veering into overly medicinal territory. It’s a restorative bowl that feels indulgent yet nourishing, perfect for a midday recharge in the bustling CBD.

Squid & Minari Salad (Avocado & Seaweed) 4.2/5

A refreshing contrast comes in the form of the Squid & Minari Salad ($29.80). This vibrant dish showcases tender squid paired with crisp minari (water dropwort), offering a fresh, herbaceous bite. The addition of creamy avocado lends a modern twist, balancing the spicy-sweet dressing with its buttery richness. Diners are encouraged to wrap the ingredients in seaweed sheets to create a harmonious bite that is smoky, zesty, and texturally dynamic. It’s an excellent communal dish that cuts through the richness of the mains.

Perilla Samgyejuk 4/5

For something heartier and more fuss-free, the Perilla Samgyejuk ($32.80) is a comforting alternative. Instead of a whole chicken, this dish features shredded chicken in a thick porridge base. The inclusion of finely ground perilla seeds elevates the dish, lending it a nutty aroma and a velvety consistency. Each spoonful is rich and satisfying, with a rustic depth that complements the savoury chicken notes. Its hearty, “stick-to-your-ribs” quality makes it especially comforting on a rainy day or when you need something soothing yet substantial.

Vegan Fried Dumpling 4.5/5

Rounding out the meal is the Vegan Fried Dumpling ($15.80), a surprisingly standout side. Deep-fried to a golden crisp, the dumplings boast a thin, delicate skin that shatters lightly with each bite. Inside, a well-seasoned filling of glass noodles and vegetables delivers a satisfying savoury profile without any greasiness. It’s a simple yet well-executed dish that provides a delightful textural contrast to the otherwise soup-centric menu, and a thoughtful inclusion for plant-based diners.

JIHO Hanbang Samgyetang’s entry into Singapore offers a refreshing perspective on Korean cuisine — one that centres on wellness without compromising on flavour. With its refined broths, quality ingredients, and comforting dishes, it stands out as a destination for those seeking nourishing meals in the heart of the city. Whether you’re looking for a restorative lunch or a wholesome dining experience, JIHO delivers a bowl of tradition with a modern, health-conscious touch.

Note: This is an invited tasting.


JIHO Samgyetang SBCD
Cross Street Exchange
18 Cross Street
#B1-01
Singapore 048423
Tel: +65 8242 6988
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Nearest MRT: Telok Ayer (DT Line), Bugis (DT, EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5pm - 10pm
Sat-Sun: 1130am - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street. Walk to Capri by Fraser. Locate the escalator beside Capri by Fraser. Take it down to the basement. Journey time is about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit F. Walk to the traffic junction of Cross Street and South Bridge Road. Cross the road. Walk to Capri by Fraser. Locate the escalator beside Capri by Fraser. Take it down to the basement. Journey time is about 5 minutes. [Map]

The Winery Gourmet Bar @ East Coast Road - New Menu With Attractive Promotional Line-up

The Winery Gourmet Bar along East Coast Road recently launched a revamped menu comprising 10 new dishes crafted to pair with curated wines and beers. The menu serves modern European cuisine designed to complement its extensive selection of Old World and New World wines, including rare varietals. It features a walk-in retail cellar and two private dining rooms.

Signature Shio Kombu Butter with Sourdough 3/5

We started with the Signature Shio Kombu Butter with Sourdough ($8) and Mango Burrata Salad ($24). While the umami-packed shio kombu butter was lusciously addictive, the sourdough toasts resembled toasted thin slices of white bread that had gone limp after sitting out for too long.

Mango Burrata Salad 3.8/5

The Mango Burrata Salad, however, was an enjoyable combination of creamy burrata and juicy, sweet mangoes. That said, it was disappointing to see the burrata served as a cut portion rather than whole, losing the indulgent experience of slicing through an entire, creamy burrata.

Grilled Spring Chicken 3/5

For mains, the Grilled Spring Chicken ($36) was a crowd-pleaser featuring half a spring chicken slow-roasted for 12 hours. While the honey mustard glaze lent the skin plenty of flavour, the meat itself lacked seasoning and was not as tender as expected. Thankfully, the accompanying baby potatoes and button mushrooms were soft, tender and comforting.

Marinated Pork Ribs 4.2/5

The Marinated Pork Ribs ($36) were finger-licking good, with fork-tender meat falling effortlessly off the bone. The level of caramelisation and char was brilliant, rendering the fats beautifully and packing every bite with flavour. The fries were equally satisfying, golden and crisp on the outside, fluffy on the inside.

Cold Capellini with Charred Octopus 2.5/5

Added to the new pasta selection is the Cold Capellini with Charred Octopus ($34). Unfortunately, this dish felt poorly conceived, almost as though two separate dishes, Grilled Octopus and Cold Capellini, had been awkwardly combined into one. The beautifully charred octopus could easily have shone as a standalone dish, and it felt wasted scattered among capellini heavily dosed with truffle oil.

Date Pudding 2/5

Dessert was perhaps the most disappointing course. The Date Pudding ($18) turned out more like a sponge cake drenched in an overly cloying butterscotch sauce. The Earl Grey ice cream overpowered the dessert with its floral notes, while the softened crispy puff rice and shards of honeycomb did little to elevate the dish.

The Winery Gourmet Bar has a warm and inviting ambience. However, service is slow and inattentive. The main draw of The Winery Gourmet Bar, in my opinion, lies instead in its attractive daily promotions and extensive wine selection.

Current Promotions
Daily Happy Hour: From their opening - 7pm diners can enjoy wine at $10 or beers at $9.
Weekend Roast (Sat & Sun, 12pm–4pm): $49 for a roast platter, inclusive of 2 glasses of selected wine or 2 full pints of beer.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


The Winery Gourmet Bar
907 East Coast Road
#01-03
Springvale
Singapore 459107
Tel: +65 9643 3188
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Nearest MRT: Marine Terrace (TE Line)

Opening Hours:
Mon-Fri: 3pm - 12am
Sat: 12pm - 12am
Sun: 12pm - 10pm

Direction:
1) Alight at Marine Terrace MRT station. Take Exit 4. Walk to the bus stop opposite block 57. Take bus number 13 or 16. Alight 5 stops later. Walk back down East Coast Road. Walk to the destination. Journey time is about 15 minutes. [Map]

Vineyard @ Hortpark - All-You-Can-Eat A La Carte French Buffet at $58

Vineyard at Hortpark serves up French cuisine with a touch of local flair. The restaurant is currently running a promotion for its All-You-Can-Eat à la carte French Buffet at $58++ (U.P. $98++). The menu entices with a range of starters, including classics such as Duck Rillette and Moules Marinières, comforting soups and salads, and mains featuring iconic dishes such as Duck Leg Confit and Steak Frites.

Gruyère Cheese Zucchini Croquette 4/5

The Gruyère Cheese Zucchini Croquette arrived golden and crisp, with rich, oozy cheese complemented by julienned zucchini. The filling could have been less wet for a better texture, and given its richness, a mustard-based sauce might have worked more effectively than the French ranch drizzle to cut through and balance the flavours.

Country-Style French Duck Rillette 4.5/5

One of our favourites was the Country-Style French Duck Rillette — meaty and unctuous without being overly fatty.

Mushroom Pâté 3/5

The Mushroom Pâté with Apricot Compote was delectable, though we found it slightly on the sweeter side.

Ah Hua Kelong Mussels Marinière 4.8/5

Embracing the ethos of farm-to-table dining, Vineyard also sources produce locally, creating dishes such as the Ah Hua Kelong Mussels Marinière. The white wine butter sauce was incredibly full-bodied and flavourful, making this an excellent showcase of our local mussels.

Vegetable Garbure Soup 5/5

The humble Vegetable Garbure Soup was another highlight of our experience. A traditional dish from Gascony in southwestern France, it was prepared with GG French Poulet broth, giving the soup a full-bodied depth of flavour, gently laced with subtle smokiness from the chunks of smoked ham. Brimming with vegetables, the wholesome soup also featured Ravioles du Dauphiné, adding an extra layer of texture and richness to the dish.

Vineyard Salad 5/5

Vineyard Salad was a plateful of wholesome ingredients that delighted with both freshness and textural crunch. Homegrown greens, watermelon radish, cucumber, and tomatoes brought refreshing notes, complemented by the earthy sweetness of roasted beetroot and bursts of zest from orange slices. Creamy feta cheese balanced the greens beautifully, while candied walnuts imparted a moreish, sweet-nutty and satisfying crunch in every bite.

French Duck Leg Confit 4.8/5

For mains, the standout was definitely the French Duck Leg Confit, one of the better versions I have had in a long time. The moist and tender duck meat contrasted beautifully with its crisp exterior, brilliantly complemented by a zesty L’Orange sauce. The accompanying duck-fat-roasted potatoes also hit the right spot, with their fluffy interior and lightly crisped exterior.

Oven-Roasted Great Hill Free Range Chicken Leg 4.5/5

The succulent Oven-Roasted Great Hill Free Range Chicken Leg was another crowd-pleaser, paired with a mustard brown sauce that elevated the dish with tantalising savoury notes. It was served with the same indulgent duck-fat-roasted potatoes, which were equally satisfying.

Steak Frites 3/5

As for the Steak Frites featuring a Grass-Fed Striploin, while the steak itself was enjoyable, the brandy peppercorn sauce did not quite complement the meat as well as we had hoped. What truly stood out were the handcrafted French fries, reminiscent of exceptionally good double-fried Belgian fries cooked in beef fat.

Limoncello Tiramisu 4.2/5

For dessert, the Limoncello Tiramisu was a delight. Crafted with lemon curd, finger sponge, and limoncello, it offered bright citrusy notes, beautifully balanced by a contrasting caramelised, buttery sweetness from the Speculoos crumbs.

Altogether, it had been a satisfying dining experience marked by a few memorable highlights that made it well worth a visit. This à la carte French buffet is available for dinner only on Monday to Friday and all day on the weekends.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Vineyard
Hortpark
33 Hyderabad Road
#02-02
Singapore 119578
Tel: +65 6479 7977
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Nearest MRT: Telok Blangah (CC Line)

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

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Walk to the bus stop at Telok Blangah MRT station (Stop ID14161). Take bus number 61, 93, 97, 100, 120, 166 or 963. Alight 4 stops later. Walk to Hyderabad Road. Walk up Hyderabad Road. Walk to the destination. Journey time is about 15 minutes. [Map]

Dream Cruises x Chef Tommie Lee: A Refined 5-Course French Dining Experience at Sea

In celebration of its 10th anniversary, Dream Cruises has partnered with Chef Tommie Lee, affectionately known as “French Papa” from Culinary Class War, to present an exclusive five-course French dining experience onboard the Genting Dream. This refined collaboration brings a touch of French elegance to the high seas, offering diners a rare opportunity to savour dishes inspired by Chef Tommie’s competition repertoire, complete with optional wine pairings thoughtfully curated for each course.

Available at Bistro Restaurant (Deck 8) until 3 July 2026, the menu is priced at $90 nett per person, or $132 nett with wine pairing. For those seeking something beyond the usual cruise fare, this experience delivers a full-on French gastronomic journey at sea.

Adding to the occasion, Chef Tommie Lee made a special appearance onboard, engaging warmly with guests, answering questions, and even hosting a live cooking demonstration. Watching him prepare the Escargot Vol-au-Vent firsthand elevated the entire dining experience, offering insight into the dish’s finesse.

Escargot Vol-au-Vent 4.8/5

The meal began with the Escargot Vol-au-Vent, a classic French appetiser that showcased both technique and flavour. The buttery, flaky pastry shell encased tender escargots coated in a rich, herbaceous filling. Each bite delivered a satisfying contrast between the crisp pastry and the savoury, aromatic interior, setting the tone for the courses to follow.

Prosciutto Ham with Mesclun Salad 4/5

Next was the Prosciutto Ham with Mesclun Salad, a lighter course that refreshed the palate. The delicate saltiness of the prosciutto was balanced by a vibrant mix of mesclun greens, shaved Parmesan, and briny Kalamata olives. A zesty lemon dressing tied the components together, allowing the natural flavours of the ingredients to shine through with elegance and restraint.

Bouillabaisse Maison 4.8/5

The Bouillabaisse Maison followed, presenting a comforting yet refined interpretation of the traditional French seafood stew. The saffron-infused broth was fragrant and deeply flavourful, enriched with the essence of the sea. A medley of fresh seafood added both texture and sweetness, making this dish a soulful highlight of the menu.

Slow Roast Veal Tenderloin, Foie Gras and Truffle Roulade 4/5

Taking centre stage was the Slow Roast Veal Tenderloin, Foie Gras & Truffle Roulade, a dish that embodied indulgence. The veal was tender and succulent, complemented by the richness of foie gras and the earthy aroma of truffle. Accompaniments of green pea mash and roasted carrot purée added sweetness and balance, while the port wine sauce lent a luxurious depth, tying all the elements together harmoniously.

Chocolate Mousse with Dulce de Leche Espuma 4.5/5

Dessert was a Chocolate Mousse with Dulce de Leche Espuma, rounding off the meal on a decadent note. The mousse was smooth and velvety, delivering deep chocolate intensity, while the airy dulce de leche espuma provided a light, caramel sweetness that lifted the dish without overwhelming it.

Overall, this collaboration between Dream Cruises and Chef Tommie Lee offers a distinctive and memorable dining experience that stands out from typical cruise cuisine. With its thoughtful execution, refined flavours, and the added charm of Chef Tommie’s presence, it is an experience not to be missed for lovers of French gastronomy.