GU:UM @ Keong Saik - Contemporary Korean Steakhouse Launches Limited-Time Local-Inspired SG60 Menu

Helmed by Chef Louis Han of One Michelin-starred NAE:UM, GU:UM continues to impress with its contemporary take on Korean barbecue, spotlighting premium meats laced with Asian and Korean influences.

To celebrate SG60 and Singapore’s birthday, Chef Louis and his team have launched a limited-time SG60 Menu available till the end of August. This special offering showcases familiar local flavours creatively fused with traditional Korean ingredients and sauces, available either a la carte or as part of the GU:UM Sang Set Menu ($168 per pax), which includes both current signatures and SG60 exclusives. Diners ordering the set will also enjoy a complimentary cocktail during August.

For non-alcoholic pairings, we tried the Homemade Chung Fizz ($12), available in grapefruit or orange. The grapefruit version stood out with its crisp, refreshing finish and lighter sweetness.

Mandu Wings 4.2/5

We kicked off with the Mandu Wings ($18), deboned chicken wings restuffed with a savoury mandu-style mix of marinated minced chicken, glass noodles, and chives. Deep-fried and baked for a crisp finish while retaining a juicy interior, the wings were served with an appetising mala tomato gochujang sauce that added a punchy, tangy spice. We thought that this was such a clever cross!

Gochujang Soft Shell Chilli Crab 4.2/5

Next came the Gochujang Soft Shell Chilli Crab ($32), a nod to one of Chef Louis’ favourite local dishes. The dish stayed true to key chilli crab elements while layering in Korean touches. Crispy soft shell crabs, coated in fried sago, were nestled in a gochujang-spiced gravy, paired with grilled Cheongyang peppers and chewy Korean rice cakes instead of the classic fried mantous. It was balanced and flavourful, with notes of sweetness, acidity and buttery depth.

Iberico Pork OP Rib 4.5/5

Though not part of the SG60 menu, the Iberico Pork OP Rib ($116 for 400g) was a standout. Grilled to a medium pink with a light char, the pork was tender yet slightly chewy, served with a vibrant spread of condiments including wasabi, kimchi, achar, and fermented squid. This cut is one of the restaurant’s three new premium additions alongside Shimo Wagyu MBS6 Anchangsal ($156 for 280g, $86 for half portion) and Australian Rack of Lamb ($126 for 550g).

Dalkochi Satay 4.2/5

The smoky Dalkochi Satay ($26) reimagines local satay using skewered chicken, tteok, and Japanese leek, marinated in a nutty ssamjang rempah sauce.

Uncle Lulu’s Fried Rice 4.8/5

Served in a hot Korean stonepot, Uncle Lulu's Fried Rice ($34 for 2-3 pax) featured kimchi fried rice topped with tender grilled Jeju-style squid. We polished this quickly despite being full at this point, and loved it for its alluring char and well-balanced kimchi flavour. Unlike the usual renditions of this dish we've had, where the kimchi usually overpowers, it was less tangy and acidic here.

Red & White Bingsu 4.5/5

To wrap up, the Red & White Bingsu ($18) delivered a surprising highlight. Inspired by Singapore's national colours and traditional Korean shaved ice, it featured watermelon sorbet, yoghurt cream, pomelo bits, watermelon lime granita, mint, and lemon zest. It was textural, wonderfully refreshing, and not too sweet, making it a perfect finish to our indulgent meal.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


GU:UM
29 Keong Saik Road
Singapore 089136
Tel: +65 8831 6308
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sat: 1130am - 230pm, 6pm - 11pm
Sun: 1130am - 430pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

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

Choon Hoy Parlor @ Arcade The Capitol Kempinski - Bringing A Delicious New Chapter to Singapore Soul Food

After a successful debut at Beach Road in May 2024, Choon Hoy Parlor has now found its new home at Arcade @ The Capitol Kempinski, sitting right next to Chef Dylan Ong’s other venture, The Masses. This latest iteration of the restaurant continues its heartfelt tribute to Chef Dylan’s beloved mother, with a concept rooted in nostalgic home-style cooking but given refined, modern interpretations.

Roti Bakar 3.5/5

The humble kaya toast gets a modern lift with the Roti Bakar ($8.90). Crisp toast is layered with coffee butter and salted egg kaya, then crowned with smoked lumpfish caviar. While this twist on the traditional Hainanese breakfast is inventive, the fusion of flavours may not be for everyone, but it certainly makes for a conversation starter.

Oriental Charcuterie Board 4/5

One of the more surprising highlights is the Oriental Charcuterie Board ($25.90). This dish cleverly reimagines the Western classic with an Asian twist — think house-cured XO lap cheong, duck liver sausage, waxed duck, and kampot pepper sausage, all paired with crispy you tiao and tempeh. A trio of punchy sides, including pickled mango with belachan, achar, and fu ru (fermented beancurd) labneh, adds bright acidity and complexity.

Marinated Kingfish 4.2/5

Inspired by hawker-style yusheng, the Marinated Kingfish ($19.90) features sashimi-style kingfish tossed in a tangy, spicy dressing of chilli oil, calamansi, and She De Baijiu. Topped with endives and fresh herbs, this is a refreshing, elegant dish that still pays homage to its street food roots.

Buah Keluak Typhoon Soft Shell Crab 4/5

A bold twist on the classic typhoon shelter-style crab, the Buah Keluak Typhoon Soft Shell Crab ($25.90) features lightly battered and deep-fried soft shell crab topped with a heady mix of stir-fried aromatics — garlic, shallots, dried shrimp, fresh chilli, and the unmistakably earthy buah keluak. It’s a punchy, umami-laden flavour bomb with layers of texture that make each bite immensely satisfying.

Same Same But Different Pork Satay 4.2/5

The Same Same But Different Pork Satay ($16.90/$31.90) is a clever reimagining of satay as a DIY experience. Grilled pork is served with popiah skin wraps, pineapple jam, peanut sauce, and fresh herbs — think of it as satay meets Korean BBQ. It's fun, flavourful, and highly customisable.

Chye Ber aka Vegetable Ends 5/5

One of the standout dishes of the evening was the Chye Ber aka Vegetable Ends ($16.90). It reminded me of a similar rendition from Liu Fu Si Fang Cai, but this version takes it up a notch. The assorted vegetable ends are stewed until meltingly tender in a tangy, garlicky gravy made with tamarind, tomato, and dried chilli, enriched further with the richness of pig trotter. The result is a deeply comforting dish with an elevated, robust flavour profile.

Morel Silkie Chicken Consomme 4.5/5

The Morel Silkie Chicken Consommé ($14.90/$34.90) offers delicate clarity and depth. The double-boiled broth, infused with morels, cordyceps, and honey dates, is reminiscent of traditional Chinese herbal soups but elevated in its finesse.

Mocha Prime Pork Ribs 4.2/5

Taking cues from the classic coffee pork ribs, Mocha Prime Pork Ribs ($25.90) ups the ante with 15-hour sous vide ribs, a sticky coffee glaze, and a velvety Vietnamese egg coffee espuma. Finished with pistachios and cocoa nibs, this dish brings creativity and decadence in equal measure.

Assam Stingray 4.8/5

A new menu addition, the Assam Stingray ($39.90), impressed with its bright, tangy Malay-style gravy packed with tamarind, lemongrass, and lime juice. The stingray was tender, and the medley of vegetables — brinjal, tomato, okra, and pineapple — lent a balanced sweet-sour complexity. It is one of the most complete and compelling dishes on the menu.

Claypot Dry Laksa 4.2/5

The Claypot Dry Laksa ($18.90/$33.90) is one for laksa lovers seeking something novel. Cooked in a claypot for added wok hei, the dish delivers intense laksa rempah flavour, bolstered by cockles, prawns, beansprouts, and sinful pork lard. It's a satisfying, punchy reinterpretation.

Trio of Orh Nee 4/5

We wrapped up the meal with the Trio of Orh Nee ($12.90), a modern reinterpretation of one of Chef Dylan’s cherished childhood desserts. This playful version features a medley of yam, sweet potato, and purple potato, enriched with brown butter and maple syrup for added depth. Served with coconut ice cream, chewy taro balls, ginkgo nuts, and a delicate pork lard tuile, it’s a whimsical yet heartfelt tribute to a classic heirloom recipe.

Baijiu & Lychee 4/5

Finishing on a tropical note, the Baijiu & Lychee ($13.90) is a layered dessert of pineapple chutney, lychee salsa, foams and sorbets, brightened with perilla and cooled with coconut ice cream. It’s refreshing, well-executed, and slightly boozy in a good way.

Choon Hoy Parlor continues to shine in its new location at Arcade @ The Capitol Kempinski, delivering heartfelt, elevated renditions of familiar Asian comfort food. Chef Dylan Ong masterfully blends nostalgia with innovation, paying tribute to his mother’s home-cooked meals while introducing creative twists that surprise and delight. With its soulful flavours, thoughtful execution, and playful reinterpretations, Choon Hoy Parlor offers a dining experience that feels both personal and refreshingly modern — a true celebration of heritage with a contemporary edge.

Note: This is an invited tasting.


Choon Hoy Parlor
Arcade @ The Capitol Kempinski
15 Stamford Road
#01-84A
Singapore 178905
Tel: +65 6266 0061
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 930pm

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

TUX Bar & Lounge @ Carlton Hotel Singapore - Newly Crafted Afternoon High Tea Set at $39 Per Pax

TUX Bar & Lounge, located within Carlton Hotel Singapore, is a short walk from Bras Basah and City Hall MRT stations. This stylish lounge offers a cosy setting for intimate gatherings and features various promotions, including Happy Hour (4 to 7 pm daily) and Ladies' Night (4 to 11 pm on Wednesdays).

Most recently, TUX introduced its new Afternoon High Tea Set, which is also available at Tuxedo Cafe & Patisserie on weekends from 1 to 4 pm. Guests can enjoy it in the lounge or the newly opened alfresco dining area.

Afternoon High Tea Set 4/5

The set is priced at $39 per person (minimum two diners) and includes a curated mix of handcrafted sweet and savoury delights paired with coffee or tea. For a touch of indulgence, diners can opt for two glasses of Elderflower Gin Fizz or Pol Remy Excellence at $108 for two. These alcoholic options are also available à la carte at $22 per glass.

With six coffee and tea options available, we opted for the Elegant Earl Grey and Acai Berry Pomegranate & Vanilla.

We tucked into the tea, starting with the savoury tower. It included a decent range of Mushroom Quiche, Tuna Sandwich, Egg Mayo Croissant, and Fruity Avocado & Honey Walnut Coulis.

Traditional English and Raisin Scones were also included, accompanied by classic clotted cream, strawberry, and blueberry yuzu jam.

The highlight of the sweets tower was the Tuxedo Signature Cake, which changes regularly. During our visit, we had the Kumquat Hazelnut - a crisp-based dessert filled with rich, nutty chocolate that carried a tangy touch.

Other sweets included Handcrafted Bonbon, Mini Honey Apricot Pistachio, Pina Colada Verrine, Mini Matcha Financier with Yoghurt Cream, Blueberry Cheese Tartlet, and Chocolate Raspberry Verrine.

While the rest of the selection was pleasant, we found the Mini Matcha Financier’s matcha flavour milder than expected.

Combo Platter Selection 4.2/5

Additionally, we sampled the Combo Platter Selection ($38) from the bar’s à la carte menu, ideal for 2 to 3 diners. It featured chicken satay, prawn cakes, fish fingers, marmite chicken wings, and pork skewers.

Though initially had no expectations, we were pleasantly surprised by the piping-hot, well-executed items. Our favourites were the tender chicken satay and juicy pork skewers.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


TUX Bar & Lounge
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8839
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Nearest MRT: Bras Basah (CC Line), City Hall (EW, NS Line)

Opening Hours:
Sun-Thu: 4pm - 2am
Fri-Sat: 4pm - 1am

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah road. Turn left and walk down Bras Basah Road. 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]