Anngel Thai Private Dining - A Homely Thai Feast with Bold, Comforting Flavours

Anngel Thai Private Dining is one of the newest additions to Singapore’s vibrant private dining scene. Helmed by the team behind the well-loved home-based business Anngel Thai Noodles, this new venture presents a multi-course Thai dining experience priced at $148 per pax. I was fortunate to secure a seat during its initial opening, and the evening unfolded with a well-paced progression of dishes that balanced familiar Thai flavours with creative interpretations.

Marinated Salmon with Seaweed, Rice and Thai Chilli Sauce 4/5

We began with Something Japanese, a playful appetiser that brings together Japanese elements with a Thai twist. The Marinated Salmon is meant to be wrapped with rice and seaweed, but it is the accompanying Thai chilli sauce that truly elevates the dish. Its tangy heat cuts through the richness of the salmon, adding a vibrant lift to each bite.

Duck Meat in Kueh Pie Tee Shell 3.5/5

Next was Something Nyonya, served in a crisp kueh pie tee shell filled with Shredded Duck tossed in a Thai-style sauce. While the textural contrast between the crunchy shell and tender duck was enjoyable, the sauce could have been more pronounced to better showcase the bold and punchy flavours typically associated with Thai cuisine.

Vegetable, Pork Crackling and Minced Pork Platter 4/5

The meal then moved into more robust territory with the Vegetable, Pork Crackling and Minced Pork Platter. The minced pork was deeply flavoured, carrying a delightful balance of spice and tang. Paired with fresh vegetables, the dish took on a communal, hands-on style of eating similar to Korean wraps. The pork crackling added a satisfying crunch, enhancing both texture and richness.

Braised Pig Trotter 5/5

A standout of the evening was the Braised Pig Trotter. The trotter was beautifully braised, absorbing the richness of the herb-laden sauce. The skin was gelatinous and soft, while the meat was so tender it fell off the bone effortlessly. Served alongside salted vegetables, braised eggs and mushrooms, it was a comforting dish that called for steamed white rice to soak up the savoury gravy.

Clams in Thai Red Curry 4.8/5

Another highlight was the Clams in Thai Red Curry. The clams were plump and juicy, cooked in a fragrant red curry that was rich yet well-balanced. It was a crowd-pleaser that had everyone going back for more, especially when paired with rice.

Prawn Soup with Fried Egg 5/5

The Prawn Soup with Fried Egg offered a unique and interactive element. We were first encouraged to taste the fried egg with baegu leaves on its own, appreciating its simplicity. When combined with the robust prawn soup, the flavours deepened, creating a more complex and umami-rich profile. The prawns were fresh and perfectly cooked, while the radish stood out for its natural sweetness and ability to absorb the broth.

Fried Fish in Sweet & Sour Sauce 4.5/5

The Fried Fish in Sweet & Sour Sauce was well executed, with chunky fillets lightly battered to achieve a crisp exterior while retaining a moist interior. The sweet and sour sauce brought a lively balance, complemented by crunchy cashew nuts and the tangy sweetness of pineapple.

Crab in Yellow Crab 4.5/5

Equally impressive was the Crab in Yellow Curry. The rich, aromatic yellow curry paired beautifully with the natural sweetness of the mud crab. It was an indulgent, hands-on dish that encouraged diners to dig in and savour every last bit of the sauce.

Coconut Shoot and Corn Salad 4.5/5

Interestingly, the savoury courses concluded with the Coconut Shoot and Corn Salad, a refreshing change from the usual sequence. The coconut shoot offered a unique crunchy texture, while the corn and strawberries contributed sweetness and tang. Tossed in a dressing reminiscent of Thai papaya salad, it provided a light and palate-cleansing finish to the savoury lineup.

Red Ruby, Lod Chong, Jackfruit in Coconut Milk 4.5/5

Dessert was Red Ruby, Lod Chong, Jackfruit in Coconut Milk, a classic Thai combination that was both sweet and refreshing. The chilled coconut milk and mix of textures made for a satisfying end to the meal after the richness of the earlier courses.

Overall, Anngel Thai Private Dining delivers a thoughtfully curated Thai dining experience that highlights bold flavours, comforting dishes and occasional creative touches. With several standout plates and an intimate setting, it is a promising addition to Singapore’s growing private dining scene.


Anngel Thai Private Dining
Jalan Rajah
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Bouillon Gavroche @ Mandarin Gallery - Asia’s First Traditional Parisian Bouillon

Bringing a slice of 19th-century Paris to the heart of Orchard Road, Bouillon Gavroche at Mandarin Gallery introduces Singapore to the timeless charm of the traditional French bouillon. As Asia’s first of its kind, the concept revives a historic dining culture that predates the brasserie and bistro, where hearty, honest French fare is served all day in a lively, convivial setting.

Unlike its more refined sibling, Brasserie Gavroche, this new concept embraces accessibility — both in pricing and atmosphere — offering a menu of comforting French classics designed for everyday dining. With starters from $6, mains from $16, and desserts from $6, it is a refreshing addition to the local dining scene, where quality French cuisine is often associated with heftier price tags.

Camembert Pané 4/5

The Camembert Pané ($14) is a quintessential French comfort starter. Encased in a golden, crisp breadcrumb crust, the thick wheel of Camembert reveals a luscious molten centre upon cutting. The richness of the cheese is thoughtfully balanced by a side of fresh greens, whose light acidity cuts through the indulgence. It is simple yet deeply satisfying.

Oeufs Mimosa 4/5

A staple across Parisian bouillons, the Oeufs Mimosa ($6) celebrates the beauty of simplicity. Hard-boiled eggs are halved and filled with a creamy yolk mixture bound with mayonnaise and lightly seasoned with herbs. Unpretentious and nostalgic, the dish reflects the restaurant’s ethos, humble ingredients, executed with care.

Rillettes de Saumon 4.2/5

The Rillettes de Saumon ($12) offers a delightful interplay of textures and flavours. Combining both poached and smoked salmon, the spread achieves a balance between delicate freshness and savoury depth. Lightly bound with crème fraîche and lifted with a hint of lemon zest, it remains refreshing on the palate. Paired with toasted bread, it makes for an easy yet refined starter.

Salade d’Endives 3.5/5

The Salade d’Endives ($12) is a vibrant composition of contrasting flavours and textures. Crisp endive leaves bring a gentle bitterness, complemented by the creamy saltiness of Roquefort, the crunch of toasted walnuts, and the sweetness of fresh apple slices. While refreshing, its assertive flavour profile may not appeal to all, but it serves well as a palate cleanser amid richer dishes.

Ravioles de Royan aux Épinards 4/5

The Ravioles de Royan aux Épinards ($16) showcases a regional French speciality from the Dauphiné. These delicate, bite-sized pasta parcels feature thin, silky skins that almost dissolve in the mouth, encasing a creamy cheese filling. Served atop a bed of sautéed spinach, the dish achieves a lovely balance between richness and earthy freshness.

Beef Bourguignon, Coquillettes 4.2/5

A highlight on the menu, the Beef Bourguignon, Coquillettes ($26) delivers deep, comforting flavours. The beef is braised until fork-tender in a rich red wine reduction, imbued with the sweetness of slow-cooked vegetables. Instead of the usual potatoes, it is paired with coquillettes, small elbow pasta that soaks up the robust sauce beautifully. Nostalgic and hearty, it captures the soul of traditional French home cooking.

Parmentier de Canard 4/5

The Parmentier de Canard ($22) is a rustic, comforting dish akin to a French-style shepherd’s pie. Beneath a blanket of smooth, buttery mashed potatoes lies shredded duck confit, rich and deeply flavourful. Baked to a light golden finish, it is a hearty, no-frills dish that embodies the essence of French “cuisine bourgeoise” — honest, filling, and immensely satisfying.

Profiterole 4.5/5

The Profiterole ($10) is a standout dessert. The airy choux pastry, lightly crisp on the outside, encases a swirl of vanilla soft serve. What elevates the dish is the warm, luscious chocolate sauce poured generously over the top, creating a delightful contrast of hot and cold while slowly melting the ice cream into a creamy pool.

Tarte Fine aux Pommes 4.2/5

The Tarte Fine aux Pommes ($8) is a study in restraint and precision. A thin sheet of puff pastry forms the base, baked until crisp and buttery, topped with delicately sliced apples arranged in a neat pattern. Lightly caramelised at the edges, the apples retain their natural tartness, allowing the fruit to shine without excessive sweetness.

Mousse au Chocolat 4.2/5

Ending on a classic note, the Mousse au Chocolat ($8) delivers a rich yet airy indulgence. Smooth and velvety with a slight density, it strikes a fine balance between lightness and depth, offering a satisfying chocolate finish without being overly heavy.

Bouillon Gavroche successfully captures the spirit of Parisian bouillon dining — approachable, comforting, and steeped in tradition. The menu focuses on familiar French classics executed with finesse, while the pricing makes it accessible for casual, repeat visits. In a dining landscape where French cuisine often leans towards the formal and extravagant, Bouillon Gavroche stands out with its relaxed charm and honest cooking. In this place, one can simply drop in, enjoy a hearty meal, and return time and again.

Note: This is an invited tasting.


Bouillon Gavroche
Mandarin Gallery
333A Orchard Road
#01-16/17
Singapore 238897
Tel: +65 8522 0998
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Estate @ Hilton Singapore Orchard - “Sunday Social Champagne Brunch”, A Lively Celebration of Indulgence, Bubbly Elegance, and Elevated Weekend Dining

The Estate introduces a refreshed weekend ritual with its “Sunday Social Champagne Brunch”, a vibrant dining experience that brings together good food, free-flow champagne and a lively social atmosphere. Anchored by the theme “Brunch, but make it Estate”, the experience combines the restaurant’s well-loved buffet spread with curated plated signatures, music, a live DJ spinning throughout the brunch, and family-friendly touches, with the introduction of a dedicated Junior Corner. Free-flow premier French champagne from Moët & Chandon adds a touch of French chic to the afternoon, elevating the indulgence even further.

Seafood

The brunch begins with Estate’s renowned seafood bar taking centre stage, showcasing premium selections such as fresh French Oysters, Boston Lobsters and Alaskan King Crabs, alongside Tiger Prawns, Scallops, Clams and Mussels. This impressive spread sets the tone for a luxurious experience, offering diners a taste of the ocean’s finest with every visit to the station.

Carving Meats

At the carving station, diners can look forward to hearty centrepieces such as the tea-smoked whole lamb leg and the lemongrass & coconut-roasted wagyu sirloin. Both offerings deliver bold flavours and succulent textures, making them particularly enjoyable for those who appreciate richly prepared meats.

Mini Wagyu Slider

The Mini Wagyu Sliders are also worth a mention, featuring juicy patties layered with aged cheddar and caramelised onions, and nestled within fluffy brioche buns. Despite their modest size, these bites are surprisingly satisfying and well-executed.

Foie Gras/Corned Beef Hash

A key highlight of the brunch is the reimagined lineup of individually plated chef’s signatures, elevating the dining experience beyond the traditional buffet. Favourites include the pan-seared Foie Gras, rich and buttery with a beautifully caramelised exterior, as well as the indulgent corned beef hash with soft scrambled eggs, finished with black truffle essence and caviar.

Chawanmushi

The Lobster and Yuzu Chawanmushi is another refined creation, delicately steamed in kombu dashi and topped with ikura, delivering a silky texture, umami-rich flavours, and a gentle citrus lift.

Seared Scallop

Equally noteworthy are the seared Scallop à la Provençale, served with a smooth cauliflower velouté, brown butter and crisp capers. The dish offers a harmonious balance of richness and subtle sweetness, complemented by layers of texture.

Smoked Salmon and Trout Roulade

The Smoked Salmon and Trout Roulade presents a lighter yet flavourful option, paired with dill crème fraîche, pickled shallots and rye crisps. The combination brings together freshness, tanginess and a pleasant crunch.

Singapore Chilli Mud Crab/Roasted Meats

Beyond the plated selections, the buffet continues to impress with Estate’s signature spread of international and local favourites, offering diners a wide variety of options to explore throughout the afternoon. Among the highlights are the Singapore Chilli Mud Crab served with mantou, as well as roast meats such as Five-spiced Roasted Duck, Garlic-crusted Roasted Chicken, and Roasted Pork, all of which deliver familiar, comforting flavours.

Lobster Laksa

Another highlight is the noodle bar, where freshly prepared bowls take centre stage. The Lobster Nyonya Laksa stands out with its rich, aromatic broth. At the same time, other options such as the King Crab Laksa and Yunnan Cong You Ban Mian provide equally satisfying alternatives for those craving something warm and hearty.

Desserts round off the brunch on a delightful note with an extensive, thoughtfully curated selection. Highlights include Singapore Heritage Nyonya Kueh, caramelised Pecan Tart, Hilton’s iconic Cheesecake, Lavender Rose Tart, and caramelised Pistachio Chocolate Cake. Guests can also enjoy a selection of Gelatos alongside the Estate’s signature handcrafted dessert jars, such as Lemongrass Hazelnut Cookie Crumble, Matcha Azuki Truffle, Japanese Sweet Potato Pudding, Cacao Velvet, and Pumpkin-spiced Panna Cotta.

With its combination of premium ingredients, curated dishes and lively ambience, the Sunday Social Champagne Brunch delivers a well-rounded and memorable weekend experience that goes beyond the usual buffet format. The Sunday Social Champagne Brunch is available from 12 April 2026 at Hilton Singapore Orchard, priced at $138++ per adult, making it an ideal choice for a celebratory and indulgent Sunday outing.

Every Sunday | 12:30 pm – 3:30 pm
From $138++ per adult (includes chilled juices, coffee, and tea)
For all Sunday Champagne Brunch experiences, top up $80++ for free flow of Moët & Chandon Impérial Brut champagne, house red and white wines, beers, Mimosa, and Bellini.

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Estate
Hilton Singapore Orchard
333 Orchard Road
Singapore 238867
Tel: +65 67374411
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 630am - 10pm
Breakfast: 630am – 1030am
Lunch: 12pm – 230pm
Dinner: 630pm – 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Opus Bar and Grill @ VOCO Orchard Singapore - Grilled Out Sunday Edition 2.0.

Opus Bar and Grill has recently rolled out a refreshed edition of its Sunday brunch, Grilled Out Sunday Edition 2.0. This new concept introduces a bi-monthly themed culinary series, where each edition has its own menu, ranging from classic roasts and slow-smoked meats to local flavours, spit-roast specials, and festive holiday grills. The experience is further elevated with curated beverage pairings, including wines, cocktails and beers.

Taking centre stage in this Grilled Out Sunday Edition 2.0 à la carte buffet is the mains selection, where the sumptuous meat platter is as much a visual feast as it is indulgent. The Sunday roasts highlight four distinctive fire-led cooking techniques — Grilling, Josper Roasting, Smoking and Rotisserie.

Black Angus Striploin

From the grill, the Black Angus Striploin delivered the expected beefy flavours. The Josper oven was key in building intense depth in the Garlic and Rosemary Lamb Leg, sealing in its aromatic richness. The Smoked Duck Breast stood out for its tender, unctuous texture, gently infused with a lingering smokiness. A familiar crowd-pleaser, the Rotisserie-roasted Chicken was evenly cooked, with golden skin and a desired succulence. That said, the oven -roasted Crispy Pork Belly fell short of expectations. The crackling lacked the desired crispness, and a slight gamey note detracted from its overall appeal.

An engaging highlight of the brunch is the live guéridon service, where selected savoury items are finished tableside, adding an interactive and theatrical touch to the dining experience.

Moules Marinière

Completing the brunch is a selection of appetisers and sides. The starters were delectable - Crab and Potato, Moules Marinière, and Roasted Tomato Soup were enjoyable and, in fact, more memorable than the sides.

Cauliflower Gratin

Yorkshire Pudding

Among the sides, the warm, cheesy Cauliflower Gratin and the classic Yorkshire Pudding stood out. The latter, being a must-have with any proper Sunday roast, was fluffy and chewy.

Salad Bar

A thoughtful addition is the self-service Salad Bar, where we helped ourselves to fresh salads, cheeses and crackers as we await our orders.

Creme Brulee

For desserts, we had the Apple Crumble, Crème Brûlée, and Ice Cream Sundae. The latter charmed with its nostalgic, old-school presentation. My favourite was the Apple Crumble, served warm with a generous dollop of cream. The buttery sweetness of the crumble hit just the right spot, making it a comforting and satisfying end to the meal.

Ice Cream Sundae

For more information and for dining reservations, please call Opus Bar and Grill at +65 6730 3390 or visit orcharddining.vocohotels.com/dining/opus-bar-grill

Grilled Out Sunday (a la carte buffet)
Every Sunday, 12pm to 3pm $78++ per adult | $39++ per child (6 to 12 years old)
Free-flow alcoholic beverages at $48++ per adult

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.


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to the destination. Journey time is about 10 minutes. [Map]