Shabestan @ Robertson Quay - Authentic Persian Flavours by the Scenic Riverside

Shabestan is a multi-award-winning Persian restaurant located in Singapore's Robertson Quay, celebrated for its authentic cuisine, warm hospitality, and scenic riverside setting. Since its establishment in 2013, the restaurant has aimed to bring the rich, traditional flavours of Persia to a modern audience, becoming a popular destination for both locals and international visitors seeking a refined Middle Eastern dining experience.

Hummus 3.8/5

The Hummus ($16) is made from freshly cooked chickpeas blended with lemon juice, garlic, tahini, and olive oil. It was somewhat puzzling for me as the Hummus was served chilled, whereas I am accustomed to it being served at room temperature. Despite the temperature, the texture remained smooth and the flavours well-balanced.

Persian Bread 4/5

To accompany the dip, we had the Persian Bread, which is freshly baked and noticeably thinner than traditional naan. Though thin, it has a wonderful, chewy, and fluffy texture with a delightful bite. It serves as the perfect vessel for scooping up the creamy Hummus.

Shirazi Salad 4.2/5

For a refreshing start, the Shirazi Salad ($16) is an excellent choice. It features finely chopped cucumber, tomato, and onion tossed in Shabestan's signature Shirazi dressing. The salad is light and fresh, with the crisp cucumber providing a refreshing crunch in every mouthful.

Shandiz 4/5

The Shandiz Kebab ($57) features tender chunks of spring lamb on the bone, charcoal-grilled to perfection. The lamb chops were well-marinated and succulent, boasting a beautiful char on the edges while remaining tender inside. Like all kebab dishes here, it is served with rice and a side salad. We opted for a mix of fragrant Basmati and Saffron rice, which offered a good textural bite.

Prawn Kebab 4/5

Another standout was the Prawn Kebab ($43), consisting of huge, de-shelled tiger prawns marinated in saffron and charcoal-grilled until crunchy and juicy. These were drizzled with a homemade seafood sauce that enhanced their natural sweetness. For this dish, we were served Dill rice, which imparted a lovely herby aroma. A pro-tip shared by the staff: dice up the grilled tomato and mix it into the rice for an extra layer of depth and flavour.

Overall, Shabestan delivers a solid Persian dining experience with high-quality ingredients and traditional grilling techniques that truly shine in their kebab selection.

Note: This is an invited tasting.


Shabestan
The Pier at Robertson
80 Mohamed Sultan Road
#01-13
Singapore 239013
Tel: +65 9397 6562
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk straight towards the river. Turn right at the river. Walk to the destination. Journey time is about 8 minutes. [Map]

Moutarde @ Resorts World Sentosa - Live Carvery, Wood-Fired Roasts & French Bistro Classics

Moutarde by Paul Pairet, located at WEAVE, Resorts World Sentosa, marks the much-anticipated arrival of the much-acclaimed French chef, opened in November 2025. Chef Pairet is best known for his celebrated restaurants, including Ultraviolet, Mr & Mrs Bund, Polux, and Nonos & Comestibles. In Singapore, Moutarde is positioned as a relaxed yet refined bistro, offering diners an approachable way to experience the chef's signature flair. It is a place where quality ingredients meet easygoing charm, making it ideal for casual get-togethers, weekday dinners, or long weekend lunches.

Moutarde brings an easy, unpretentious French charm with warm lighting, clinking glasses, and tables meant for gathering. Inspired by the convivial spirit of modern Parisian bistros, the restaurant celebrates generous flavours and simple pleasures, where whole cuts, comforting sides, and classic French favourites come together in a relaxed, lively setting. Guests are encouraged to linger a little longer, share generously, and savour simple pleasures done exceptionally well. It is French dining at its most relaxed and heartfelt, where the mood is lively, the plates comforting, and the experience unmistakably Pairet.

We began our meal with warm bread accompanied by butter infused with soy sauce. It had an interesting flavour profile that is buttery, creamy, and savoury. I found it somewhat reminiscent of mentaiko.

Tarama - Za'atar 4.2/5

Tarama - Za'atar ($14) is a smooth, briny emulsion made from smoked cod fish roe blended with a Middle Eastern spice mix, served with focaccia toast. The spread delivers a creamy, smoky, and salty base from the roe, balanced by the earthy and citrusy notes of za'atar, with a gentle lift from sumac. It is best enjoyed generously spread over warm focaccia.

La Salade Parisienne 4.2/5

The La Salade Parisienne is a beautiful composition, bursting with vibrant colours from butter lettuce, white ham, eggs, potatoes, mushrooms, and tomatoes. Visually appetising, the dish comes together in a harmonious play of flavours and textures, offering both freshness and comforting familiarity.

Smoked Salmon Essential 4.2/5

Smoked Salmon Essential ($20) features salmon smoked in-house using aromatic jasmine tea, served alongside lightly toasted sourdough. I particularly enjoyed eating it bruschetta-style, spreading the soy lemon cream onto the toast before layering it with slices of the delicately smoked salmon.

Cheese Soufflé 4.2/5

The Cheese Soufflé ($20) is a Gruyère-based soufflé made with extra-soft cheese, making it a haven for cheese lovers. A distinctive feature is that the servers inject a rich cheese emulsion directly into the centre of the soufflé after it is served, ensuring a molten, flavourful core. Due to its delicate nature, it typically requires 15 to 20 minutes of preparation time. A small side salad accompanies the dish, helping to cut through the richness.

Undeniably, the centrepiece and beating heart of Moutarde's dining experience is its live carvery station, a mouth-watering and captivating spectacle where whole wood-fired roasted cuts are sliced with precision and flair. Drawing from a formative early-1990s London memory of the classic British carving trolley, Chef Paul composes his own unique version of this quintessential dining concept, debuting it here in Singapore.

Wood-Oven Roasted Prime Rib 4.5/5

The highlight has to be the Wood-Oven Roasted Prime Rib, Australian Angus Signature Black, served with au jus and lemon cream. The meat was fatty, tender, and juicy, slow-cooked as a whole large cut in a wood-fired oven, resulting in a beautifully pink and tender, marbled hunk of beef. It is paired with a selection of mustards. As the carvery items rotate daily, the prime rib is subject to availability and may not be offered every day.

Singapore Pepper Short Ribs 4.5/5

Another standout from the carvery is the Singapore Pepper Short Ribs ($38 for 180g). The ribs are coated in a fragrant pepper blend and slow-cooked until tender, developing caramelised edges and a subtle peppery lift reminiscent of char siew. The smoky exterior gives way to a juicy, melt-in-the-mouth interior, finished with a glossy black pepper sauce that carries hints of sweetness, akin to kicap manis. This dish was originally introduced by Chef de Cuisine Glen Tay at Ultraviolet before being brought to Moutarde.

Scallop Truffle New Meuniere 4.2/5

The Scallop Truffle New Meunière features plump Hokkaido scallops gently pan-seared until golden, retaining a tender, translucent centre that highlights their natural sweetness. They are paired with silky mashed potatoes, providing a smooth, buttery base. Finished with a truffle-infused modern meunière, the sauce balances nutty, browned-butter notes with subtle citrus brightness. Luxurious yet restrained, the dish allows the pristine quality of the scallops to remain the star.

Mushroom Garlic 4.5/5

To complement the mains and roasted meats, we ordered several side dishes. One of my favourites was the Mushroom Garlic ($10), a comforting mixed mushroom fricassée gently sautéed to preserve its natural earthiness and finished with fragrant garlic. Cooked slowly to release their juices, the mushrooms form a light, velvety sauce that coats each bite without overpowering. Rich yet restrained, with deep umami notes and a smooth, creamy finish.

French Fries Allumettes 4.2/5

The French Fries Allumettes ($8) are hand-cut, extra-thin fries fried until golden and crisp. Delicate yet crunchy on the outside with a light, fluffy interior, these slim fries deliver a clean potato flavour. Simple, but very addictive.

Charred Asparagus Skewer 4/5

Fresh Green Asparagus is threaded onto skewers and konro-grilled over intense heat, creating a lightly charred exterior while keeping the stalks tender and juicy. The grilling imparts a subtle smokiness that enhances the asparagus's natural sweetness, resulting in a dish that is simple, aromatic, and deeply savoury.

Charred Leeks Essential 3.8/5

Whole Leeks are gently charred until smoky and tender, revealing their natural sweetness beneath the caramelised exterior. Finished with a vibrant sauce ravigote for freshness and acidity, and a drizzle of hazelnut oil for warm, nutty depth, this minimalist dish highlights purity, balance, and technique.

 

Mango - Earl Granite 4/5

Mango - Earl Granite ($14) is a refreshing earl grey granita delicately perfumed with bergamot, served alongside ripe mango. Finished with tangy passion fruit syrup and fresh raspberries, the dessert delivers a bright interplay of citrus, floral tea notes, and tropical sweetness.

The Real French Toast 4.2/5

The Real French Toast ($14) features soft, fluffy brioche on the inside, with a golden, crisp exterior, paired with smooth ice cream. The contrast of hot and cold creates a delightful interplay of flavours and textures. This is certainly not your average brunch fare, a thick slice of brioche that remains pillowy inside while perfectly caramelised outside.

Raspberry Chantilly 4/5

To round off the meal, we had the Raspberry Chantilly. As someone who is not fond of overly sweet desserts, this was a refreshing change. The raspberry sorbet was the highlight, vividly red and packed with a tart, zippy tang that really whets the appetite. Topped with airy vanilla Chantilly, the fragrant cream helped balance the acidity of the berries. Simple yet well-executed, the ratio of cream to sorbet was spot on, making each spoonful a harmonious blend of creamy sweetness and fruit tartness.

Moutarde is a welcome addition to Singapore's dining landscape, a restaurant that carries the weight of Chef Paul Pairet's celebrated legacy without any of the stuffiness. Whether you are drawn in by the live carvery spectacle, the convivial bistro atmosphere, or simply the promise of well-executed French cooking in a relaxed setting, Moutarde delivers on all fronts. Do make your reservations early.

Note: This is an invited tasting.


Moutarde
Weave
Resorts World Sentosa
26 Sentosa Gateway
#B1-219 to 221
Singapore 098138
Tel: +65 65776256
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Nearest MRT: Harbourfront (CC, NE Line)

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

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 10 minutes. [Map]

STYXX @ Teck Lim Road - Modern Middle Eastern Grill Restaurant

Located along the buzzing stretch of Teck Lim Road, STYXX is a modern grill restaurant anchored in Middle Eastern flavours. Celebrating the joy of communal dining with a touch of energetic vibe, dishes are served all at once to the centre of a table lined with kraft paper, with sauces and condiments piped directly onto the surface before the food is laid on top.

Dolma 4.2/5

Complementing the skewers, the Dolma ($18) is one to try. Instead of the usual stuffed grape leaves, this rendition features Sogan Dolma, onions stuffed with spiced beef and rice, cooked in demi glace. The onions were beautifully softened, lending a natural sweetness that balanced the savoury spiced meat filling.

Freekeh Salad 4.2/5

The Freekeh Salad ($17) delivered plenty of textural bite with winged beans, toasted green wheat and dollops of creamy smoked labneh. While the classic Arabic salad is also available, this felt like a more exciting choice. Styxx's hummus certainly did not disappoint.

Hummus Baladi 4.2/5

The Hummus Baladi ($19) was smooth and rich with tahini, sprinkled with deeply roasted pine nuts that amplified its nutty depth. A spoonful of matbuha added a gentle tomato sweetness, lifting the hummus's earthiness.

Iraqi Laffa 4/5, Filfil Pardon 4/5

The skewers are served directly on the kraft paper lined table, over a spread of beetroot tahini, mustard and basil tahini. The freshly baked Iraqi laffa was incredibly soft, fluffy, and chewy, making it much more satisfying than pita for eating the meats. Filfil Pardon ($16), essentially Padrón Peppers, were well seasoned, but I would have preferred a deeper char and blistering.

King Oyster Mushrooms 4/5

The King Oyster Mushrooms ($18), on the other hand, were impressive with a pronounced smokiness and a satisfyingly meaty bite.

Duck Kebab 3/5. Adani Kebab 3.5/5, Samak Fish 4.2/5

The standout for me was the Duck Kebab ($19). Each bite into the unctuous, fatty skin, coupled with its smoky char, made it particularly memorable and uncommon elsewhere. The Adani Kebab (Beef Turkish Kebab) ($18) was slightly disappointing. The minced meat felt unevenly seasoned and a touch dry. I have had better renditions at other Turkish establishments. Samak Fish ($19) features white fish grilled with spices and herbs, a technique commonly adopted in coastal Middle Eastern cuisine. It was well-grilled, remaining moist and tender, with balanced seasoning.

Not all the dishes hit the mark, but overall Styxx offers a lively, shareable dining experience ideal for gatherings.

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.


STYXX
18 Teck Lim Road
Singapore 088390
Tel: +65 9711 6913
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 5pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road. Turn right onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Teck Lim Road. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Bedrock Bar & Grill @ Pan Pacific Serviced Suites Orchard - 10 Premium Meats from Around The Globe

Celebrating a significant milestone, Bedrock Bar & Grill’s World Meat Series enters its 10th year with its most ambitious edition yet. What began as a five-course, single-meat showcase has evolved into a six-course tasting menu featuring 10 different meats, offering diners a comprehensive, immersive carnivorous journey across the globe.

The World Meat Series 2026 – Edition I (priced at $158++ per person) brings together iconic favourites from the past decade alongside brand-new, exclusive additions, most notably the highly coveted Jeju Premium Hanwoo beef from Korea. Available from 14 January to 31 March 2026, this limited-time menu is designed for serious meat lovers and those seeking a memorable way to kickstart the year with indulgence.

Flat Bread 4.5/5

A complimentary and signature starter, the Flat Bread sets the tone for the meal. Served warm, it is soft, fluffy, and comforting. Accompanied by butter and roasted garlic steeped in olive oil, the spreads elevate the bread, making it dangerously easy to polish off even before the first course arrives.

Australian Tenderloin Carpaccio 5/5

A standout dish, the Australian Tenderloin Carpaccio showcases the quality of Cape Grim tenderloin, sliced paper-thin and seasoned simply with salt and pepper. Yellow onion shavings add a subtle bite, while a drizzle of truffle oil and truffle shoyu lends depth and aroma. Finished with chopped chives, this dish is elegant, restrained, and utterly satisfying.

Red Pepper Australian Beef Tartare 4.5/5

The Red Pepper Australian Beef Tartare is bold and flavour-forward. Finely minced Cape Grim tenderloin is mixed with gochujang, soy sauce, and sesame oil, then crowned with a rich confit egg yolk. Served alongside thinly sliced Nashi pear and croutons, and finished with chives, sesame seeds, and crispy minced garlic, this dish delivers a harmonious balance of spice, sweetness, and umami, while allowing the beef’s natural flavour to shine.

Slow Braised Australian Intercoastal 4/5

Comforting and hearty, the Slow Braised Australian Intercostal features Sanchoku wagyu cut into cubes, seared, and braised for 2 to 3 hours in a mirepoix, tomato paste, beef stock, and red wine. The result is tender, flavourful meat coated in a rich sauce. Served with burrata cheese and grilled sourdough, and finished with balsamic glaze and chives, it is indulgent without being overwhelming.

House Cured Beef Bacon Salad 4.2/5

A creative take on a salad course, the House Cured Beef Bacon Salad uses US beef shortplate, cured in-house for a week with pink salt and pepper, then cold-smoked over applewood. Paired with grilled baby gem, fresh tomatoes, shaved parmesan, and microgreens, the dish is finished with a zesty lemon vinaigrette and a final drizzle of extra virgin olive oil. The result is smoky, savoury, and refreshingly balanced.

21-Day Aged Lamb Rack 4.2/5

The 21-Day Aged Lamb Rack is dry-aged, sous vide at 55°C for three hours, and finished over applewood and charcoal. The lamb is tender and robust, served with roasted root vegetables — carrot, parsnip, celeriac, and beetroot — glazed in red wine sauce. A housemade rosemary mint sauce beneath the lamb complements the meat beautifully, enhancing its natural richness.

Mangalica Pork Tomahawk 4.2/5

Rich and indulgent, the Mangalica Pork Tomahawk is deboned, sous vide at 55°C, then grilled over an applewood fire. Thinly sliced Gruyère cheese is laid atop and torched for added decadence. Housemade pickled pumpkin and whisky mustard provide much-needed acidity and sharpness, cutting through the pork’s natural fattiness.

Woodfire Grilled Argentinian Angus Ribeye 4.5/5

One of the brand-new additions to the series, the Woodfire Grilled Argentinian Angus Ribeye features 100-day grain-fed beef from the Pampas region. Simply seasoned and grilled over applewood fire, the ribeye shines with robust beefy flavours. The vibrant housemade chimichurri adds a herbaceous, spicy lift, making this a classic yet satisfying pairing.

Jeju Premium Hanwoo Ribeye Cap 4.5/5

Making its debut at Bedrock Bar & Grill, the Jeju Premium Hanwoo Ribeye Cap is a luxurious highlight. Known for its exceptional marbling and tenderness, the beef is grilled over applewood fire and served with a grilled jalapeño and béarnaise sauce. The accompaniments beautifully complement the richness of Hanwoo, allowing diners to fully appreciate this prized Korean beef.

Yuzu Sorbet 4/5

A light and refreshing Yuzu Sorbet provides a welcome palate cleanser, cutting through the richness of the preceding courses and preparing diners for the final indulgences.

Black Angus Striploin 4.2/5

The Black Angus Striploin is a classic cut done right, allowing the natural qualities of the beef to take centre stage. Known for its fine marbling and robust beefy flavour, the striploin is simply seasoned with salt and pepper before being expertly grilled over high heat to achieve a beautifully caramelised crust.

Japanese Satsuma Wagyu A5 Striploin 4.5/5

The pinnacle of the tasting menu, the Japanese Satsuma Wagyu A5 Striploin, represents the highest grade of Japanese beef. Masterfully grilled, it is served with kizami wasabi (wasabi root stems) to enhance its sweetness, alongside shoestring fries dusted with shichimi togarashi. Rich, buttery, and luxurious, it is a fitting climax to the World Meat Series.

Chocolate Marquise 4.2/5

The meal concludes with a Chocolate Marquise, made with digestive biscuit and roasted hazelnuts. Served with raspberries and blueberries, and drizzled with 66% Valrhona dark chocolate sauce, it offers a satisfyingly rich yet balanced finish.

Since its inception in 2016, Bedrock Bar & Grill’s World Meat Series has drawn discerning diners with its exploration of premium and lesser-known meats from around the world. This expanded 10th anniversary edition is the most comprehensive iteration yet—a thoughtfully curated retrospective that blends nostalgia for longtime fans with a “best-of” introduction for newcomers. For meat lovers seeking a global, indulgent, and expertly executed dining experience, the World Meat Series 2026 is not to be missed.

Note: This is an invited tasting.


Bedrock Bar & Grill
Pan Pacific Serviced Suites
96 Somerset Road
#01-05
Singapore 238163
Tel: +65 62380054
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Thu, Sun: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B to the ground level. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]