Keyaki @ Pan Pacific Singapore - A Refined Japanese Experience Under New Executive Chef Teruya Noriyoshi

Keyaki at Pan Pacific Singapore welcomes a new Executive Chef, Teruya Noriyoshi, at its helm. With over 28 years of experience, having worked alongside renowned chefs at globally acclaimed restaurants, including several Nobu outlets, Chef Teruya brings not just technical finesse but also a deep respect for seasonality and presentation that reflects the beauty of nature.

Amuse Bouche 5/5

The meal began on a high note with the Amuse Bouche, which featured a quartet of beautifully crafted bites that demonstrated a keen sense of balance and creativity. I started with the Foie Gras Terrine, which came piped into a crispy rice waffle. Infused with brandy, it was rich and luscious, doing a great job of whetting the appetite. The Octopus Carpaccio with White Shrimp followed, an exceptional pairing and meticulously plating of tender octopus carpaccio and creamy shrimp. The King Salmon Sashimi Spring Roll was light and refreshing, while the Japanese Sweet Corn Flan with Uni and Caviar delivered a bold, savoury-sweet finish that stood out for its intensity and creaminess.

Sous Vide Spiny Lobster 3/5

Next came the main appetiser, Sous Vide Spiny Lobster, with a White Miso Américaine Bavarois, Ikura, and Ume Jelly. It was aesthetically pleasing, but the texture of the lobster was slightly mushy at the ends. The Bavarois, despite being miso-based, turned out sweeter than expected, which slightly disrupted the overall balance.

Hokkaido Scallop 4/5

From the teppan counter came a perfectly seared Hokkaido Scallop topped with Wasabi Salsa and Caviar. The scallop was sweet and meaty, and the Wasabi Salsa gave it a bright lift that brought everything together.

Roasted A4 Iwate Wagyu 4.5/5

The main course featured Roasted A4 Iwate Wagyu, served with wasabi mashed potato and a Japanese egg yolk sukiyaki sauce. The beef was beautifully done, with enough fat rendered to bring out all its rich, deep flavours. The sukiyaki sauce, enriched with egg yolk, added a luscious umami boost, and I liked that the mashed potato had a rustic texture, which helped keep the dish grounded and not overly rich.

Nigiri 3.5/5

Following that was a sushi course with three types of Chef's selection Nigiri — Amberjack, Kinmedai, and Suzuki. The fish was fresh, and each piece offered a nice variation in texture and flavour, though I did find the rice just a little grainy in some bites.

Dessert 5/5

The dessert was a wonderful finish. A bittersweet Matcha Mizu Chocolate paired with delicate homemade Wagashi and seasonal fruits. The chocolate was smooth and paired nicely with the strawberry, but the wagashi was the real highlight, one of the best I've had, soft with the right amount of sweetness, carrying the classic flavours of a Japanese sweet.

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.



Keyaki
Pan Pacific Singapore
Level 4
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
Facebook
Instagram
Website
Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Chef's Tavern @ Craig Road - Affordably Priced Exquiste European-Japanese Cuisine

Chef Stephan Zoisl, previously of Chef's Table at Tras Street, returns with a brand-new concept – Chef's Tavern, a casual European-Japanese eatery tucked along Craig Road. Unlike the Western Omakase experience at his former restaurant, Chef's Tavern offers a more approachable menu built around premium ingredients, well-executed dishes, and warm hospitality.

Tavern Style Teishoku Sets 4.2/5

The Tavern Style Teishoku Sets are available during lunch (Mon–Sat, 12pm – 230pm) from $28++, and offer excellent value. Each set comes with a choice of rotating mains, such as pork or monkfish, served alongside salad, soup, vegetables, fruit and a choice of sourdough or Japanese rice. A satisfying and wholesome one-tray meal that combines quality produce and comforting flavours.

Hokkaido Scallop Crudo 4/5

A refreshing and vibrant start was the Hokkaido Scallop Crudo ($19). Stuffed with mint and shiso, the sweet scallops were paired with a tangy mango leche de tigre, pomelo sacs, calamansi juice, and topped with trout roe and avocado cream. Bright, zesty and texturally pleasing.

Hamachi Sashimi 4/5

The Hamachi Sashimi ($18) was clean and simple, allowing the freshness of the fish to shine through. Paired with lightly pickled vegetables and grapes compressed in sweet Austrian wine, this was a light and elegant appetiser to whet the appetite.

Anchovy Puff Pastry 4/5

The Anchovy Puff Pastry ($12) was another favourite. Ricotta cream and savoury anchovy on a crispy puff base, finished with olives. It had great flavour contrast and texture in each bite.

Prawn & Lobster Ramen 3.8/5

The Prawn & Lobster Ramen ($24) came with a rich, house-made lobster bisque broth simmered over 24 hours. It was packed with deep umami and sweetness, paired with juicy Argentine prawns and an onsen egg. While I enjoyed the broth, the ramen noodles were a little too soft for my liking.

Cold Kombu Angel Hair Pasta 4.2/5

A signature dish here is the Cold Kombu Angel Hair Pasta ($22). Chilled angel hair pasta is dressed in a tom kha coconut and lobster bisque sauce, topped with warm Argentine prawns and crispy artichoke chips, and finished with kombu, chives and lemongrass. It is a cold dish that is packed with flavour.

Schnitzel 'Wiener Art' 4.2/5

Chef Stephan pays homage to his Austrian roots with the Schnitzel 'Wiener Art' ($28). Pork loin coated in kaisersemmel breadcrumbs and deep-fried to golden perfection. It came with a butterhead lettuce salad in a citrusy vinaigrette, cranberry jam, fried capers, and anchovy brown butter, a delightful European take on comfort food.

Maple Leaf Duck Breast 4/5

The Maple Leaf Duck Breast ($32) was perfectly cooked, tender and juicy. Underneath the slices was a rich duck leg confit and duck jus. The dish was lifted with a mix of caramelised onion cream, shallot crumble, charred leek, pickled pearl onions and chive oil. It was a well-balanced and hearty plate.

Alaskan Black Cod 4.2/5

A standout dish was the Alaskan Black Cod ($34). Pan-roasted with a crisp exterior and buttery interior, it was paired with earthy salt-baked celery root. The Madras curry beurre blanc and passionfruit gel added aromatic spice and acidity, finished with trout roe and tarragon oil.

Pina Colada 4/5

The Piña Colada ($14) dessert was a fun play on the tropical cocktail. Coconut parfait, pineapple sorbet, rum caramelised pineapple and gula melaka sauce, all layered with crisp filo pastry. It was refreshing and not too sweet.

White Peach Mousse 3.8/5

The White Peach Mousse ($14) came with white peach compote, oolong ice cream, buttery sable and berries in berry gel. Light and fruity, though the flavours were more subtle compared to the other desserts.

Chocolate Gateau 4.2/5

For chocolate lovers, the Chocolate Gateau ($16) was an indulgent treat featuring multiple layers of chocolate mousse and glaze. Served with yuzu sorbet, yuzu gel, cocoa nibs, chocolate chantilly and popping candy. It is a well-thought-out dessert with different textures and a citrusy lift.

Chef's Tavern by Chef Stephan Zoisl is a great addition to the Craig Road dining scene. Whether you're looking for a value-for-money lunch or refined dinner plates, the dishes here deliver comfort, flavour and finesse without being overly fussy. It's a hidden gem worth checking out.

Note: This is an invited tasting.


Chef's Tavern
Craig Place
20 Craig Road
#01-02
Singapore 089692
Tel: +65 6224 4188
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Meh'r by Inderpal @ South Bridge Road - MasterChef Singapore 2023 Winner Inderpal Singh’s Playful Take on Southeast Asian Street Food

Tucked away behind a discreet back alley along South Bridge Road, Meh'r marks the exciting debut restaurant of MasterChef Singapore 2023 winner Inderpal Singh. As the country's first and only Indian MasterChef, Chef Inderpal brings his culinary flair to the forefront with bold, creative renditions of Southeast Asian street food. The restaurant's current spotlight is the limited-time KTM Express Menu, a culinary journey through Malaysia and Thailand, available from 1 April to 30 June 2025.

Pani Puri 3.8/5

We began the experience with a playful take on an amuse bouche – Pani Puri. Unlike the traditional savoury version, this one was filled with white dragon fruit, watermelon, and honeydew, with flavour contrasts brought in by basil, curry leaves, and banana yoghurt. One pop delivers a refreshing explosion of sweet and herbaceous notes – a surprising and lively start to the meal.

Bak Bak Wings II 4.2/5

The Bak Bak Wings II ($26) from the small plates menu stood out as a clever reinterpretation of Hainanese Chicken Rice. Deboned chicken mid-wings were stuffed with chicken rice, while lollipop drumlet was glazed with a sticky-sweet char siew sauce. The dish came complete with a side of banana chilli and chicken consommé for a full chicken rice experience. Surprisingly, if we hadn't known the chef's background, we might have guessed this was a dish from a Chinese kitchen – that's how refined the interpretation was.

Thosai Matti 4.2/5

The Thosai Matti ($28) took another familiar favourite — thosai — and gave it a bold, modern makeover. Beetroot-infused thosai was wrapped around a masala sardine pâté and topped with a charred French sardine. Traditional accompaniments like sambar, orange rind chutney, and coconut espuma tied the dish together, enhancing both flavour and nostalgia in every bite.

Scallop Ceviche 3.8/5

For something bright and refreshing, we had the Scallop Ceviche ($34), where the sweetness of fresh scallop was uplifted with a zesty cure of orange, lemon, and chilli padi. A tom kha reduction, Thai mango, basil, ikura, and beetroot further added layers of tang and umami.

Lamb Biryani 5/5

The showstopper of the night was undoubtedly the Lamb Biryani ($48). Served in a generous portion, the cranberry and pistachio-laced rice was light and aromatic, while the tandoori lamb rack was juicy, tender, and packed with spice. Paired with an eggplant pachidi and burnt cucumber raita, the dish delivered a robust symphony of flavours and textures. It's a dish you'll remember long after the last bite.

Roti Canai 4.5/5

We were wowed by the Roti Canai ($18) for dessert, which masterfully reimagined the beloved Malaysian staple into a sweet treat. The shredded roti was tossed in sweet rasam powder and curry caramel, topped with a plum brûlée, and served with a side of spicy tapioca chips. It was quirky, bold, and immensely satisfying.

Beyond the food, Meh'r also boasts a rooftop bar with stunning city skyline views. Whether you're dining in the main hall or enjoying drinks upstairs, the atmosphere feels equal parts sophisticated and relaxed – a fitting reflection of Chef Inderpal's culinary ethos.

Meh'r isn't just a restaurant; it's a love letter to street food, artfully reimagined through the lens of a MasterChef. If you're in the mood for bold flavours, inventive twists, and a dash of nostalgia, this is one culinary journey you won't want to miss.

Note: This is an invited tasting.


Meh'r by Inderpal
42 South Bridge Road
#05-01
Singapore 058676
Tel: +65 8839 5637
Facebook
Instagram
Website
Nearest: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 11am - 230pm, 530pm - 1030pm
Sun: 11am - 4pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Walk down Carpenter Street, Walk to destination. Journey time about 5 minutes. [Map]

Fragment Private Dining - Modern Asian Cuisine meets European Influences

Our latest home private dining adventure brought us to Fragment Private Dining, helmed by Pristina Mok and her husband. One of the newest entrants into the private dining scene, Pristina only began hosting guests in 2024. She offers an eight-course menu featuring modern Southeast Asian cuisine with European influences. Her experience working at Skirt and Magic Square shines through in the thoughtfully curated dishes, blending familiar Asian flavours with refined Western techniques.

Shima Aji, Brown Crab, Radish Cake 4.2/5

The meal started on a strong note with a trio of small bites: Shima Aji paired with Bonito and Gu Chye, Brown Crab with curry and passionfruit, and Radish Cake topped with spicy bacon and uni. Each bite packed a punch, showcasing a beautiful interplay of flavours and textures. The fusion of Asian ingredients with European techniques was impressive, setting the tone for what was to come.

Beetroot & Persimmon 4.2/5

This light yet refreshing starter featured Beetroot and Persimmon, complemented by peanut dukkah and achar sorbet. The achar sorbet was a particularly clever touch, adding a tangy brightness that elevated the dish beyond the ordinary.

Aburi Sawara 4.2/5

Next, we were served Aburi Sawara, a prized Spanish mackerel known for its delicate flavour and buttery texture. It was presented in a Tom Kha broth — a Thai-inspired coconut milk-based soup — and further enhanced by adding Amela tomato, lending a delightful balance of creaminess and acidity.

Scottish Hand Dived Scallop 4.5/5

One of the most memorable dishes of the night was the Scottish Hand-Dived Scallop. Encased in an Otah (fish paste) filling and finished with a crispy exterior, it was paired with a curry emulsion. This unexpected yet well-executed combination worked wonderfully, bringing together the best of texture and bold Southeast Asian flavours.

Braised Lamb 4.8/5

This dish was an absolute standout. The Braised Lamb was served in a piquant black pepper sauce made from a unique blend of three different types of peppers. The sauce was so good that it came with a side of fluffy naan, perfect for mopping up every last bit. The rich, aromatic flavours made this one of my favourite dishes of the night.

Quail & Claypot Rice 4/5

For the mains, we had the Quail & Claypot Rice. The quail was perfectly grilled and accompanied by sambal belachan, mixed mushrooms, and black truffle. While not pictured, the meal also came with a small serving of claypot rice, ensuring that diners looking for a heartier bite got their fill of comforting carbs.

Whiskey & Coffee Malai Gao 4.5/5

The dessert course was just as impressive as the savoury dishes. The Whiskey & Coffee Malai Gao featured malted barley cream, dark chocolate sorbet, and sesame brittle. The combination of earthy, bitter, and sweet flavours worked in perfect harmony for a delightful and indulgent finish.

Pistachio Nougat, Hawthorn Tea 4.2/5

As a final touch, our meal ended with homemade Pistachio Nougat, accompanied by a cup of Hawthorn Tea infused with black lime and Yakult foam. It was a light, refreshing way to cleanse the palate and conclude a truly memorable private dining experience.

Fragment Private Dining is an exciting new addition to Singapore's private dining scene, offering a modern Southeast Asian menu with European influences that showcases chef Pristina Mok's creativity and expertise. From the impeccable execution of dishes to the warm, intimate setting, the experience is one that both food enthusiasts and adventurous diners will appreciate. Would I return? Absolutely. The thoughtfully curated menu and innovative flavour combinations make it a standout in the home dining space, and I can't wait to see how Fragment Private Dining evolves in the future.


Fragrment Private Dining
Clementi
Instagram
Website
Nearest MRT: Clementi (EW Line)

VUE @ OUE Bayfront- Showcases the Exquisite Flavours of SILERE New Zealand Alpine Merino Lamb in Its Spring Menu

This spring, VUE at OUE Bayfront presents an elevated spring menu featuring an exclusive selection of Silere Alpine Merino Lamb dishes. Raised free-range in the wild alpine meadows of New Zealand, these lambs graze on golden tussocks and wild mountain thyme, which naturally contribute to their distinctive flavour profile.

Silere NZ Alpine Merino Lamb Tartare 4/5

The cold appetiser of Silere NZ Alpine Merino Lamb Tartare truly showcased the exquisite meat. The tender texture of the lamb paired beautifully with oscietra caviar, pickled sakura leaves, and egg yolk gel, enhancing its richness and depth of flavour. A subtle gaminess lingered at the end of each bite, adding an intriguing nuance. A touch more acidity could have further elevated the tartare.

Zeeland Kingfish Confit 4.5/5

Another standout cold appetiser was the Zeeland Kingfish Confit, complemented by pickled kabu, grilled mussels, and smoked bonito vinegar. The dish delivered both richness in texture and layered umami flavours, balanced by just the right amount of acidity.

White Asparagus 4.2/5

For a vegetarian warm appetiser, the seasonal White Asparagus was well-executed, its grilled smokiness enhancing the asparagus's natural mildness. The lion's mane mushroom tempura added a satisfying crunch and a moreish quality to the dish. A drizzle of herb oil and sweet, piquant choron sauce tied the elements together harmoniously.

Scallop & Pearls 4.2/5

The seafood warm appetiser, Scallop & Pearls (+$18), was a showstopper. The scallops were succulent and perfectly seared, paired with buttery cauliflower purée and creamy oscietra caviar, delivering a silky, indulgent mouthfeel. A hint of mild curry cream and pickled onions added depth and a slight acidity to balance the richness.

Wild Forest Mushroom Risotto 4.2/5

For the risotto course, we sampled the Wild Forest Mushroom Risotto and Signature Uni Risotto (+$12), each offering a perfectly cooked rice texture. The Wild Forest Mushroom Risotto featured porcini and sautéed chestnut mushrooms enriched with Parmigiano and truffle for a deep, earthy flavour. While deliciously rich and umami-packed, it became slightly too salty towards the end.

Uni Risotto 4.5/5

The Uni Risotto had a unique briny and cheesy flavour profile, enhanced by the use of Japanese multi-grain rice, which added a nutty dimension that paired well with the creamy sea urchin.

Silere NZ Alpine Merino Lamb Rack 4/5

Under the Mains, the Silere NZ Alpine Merino Lamb Rack was presented as a Lamb Wellington, wrapped in flaky, golden pastry with tender, blushing-pink lamb at its core. While the lamb's flavour was relatively mild, the dish was elevated by a Pithivier chilli & cumin pesto and a tangy buttermilk sauce, which provided a bold, flavourful contrast.

Spanish Lubina 4.5/5

For the seafood main, the Spanish Lubina was well-cooked with a crisp, golden-brown skin. It was enhanced with Sardinian bottarga alongside tender braised leek and kale velouté, adding a depth of oceanic and herbaceous flavours.

Sobacha Dark Chocolate 4.8/5

For a decadent finish, the Sobacha Dark Chocolate stood out with its nutty blond buckwheat mousse, fermented soy caramel, and cereal milk ice cream — a sublime combination of textures and flavours. The prized Shizuoka Musk Melon (+$28) was a delightful choice for a lighter option. This air-flown melon was served with fresh berries and seasonal sorbet, allowing its natural sweetness and juiciness to shine.

Shizuoka Musk Melon 4.2/5

Available from 28 March 2025 to 23 June 2025, the Spring Menu features 3-course $128++ | 4-course $168++ | 5-course $198++ per guest

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.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 3pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]