Alice Boulangerie @ Raffles City - Bakery by Day, Cosy Dinner Spot by Night

Alice Boulangerie has embarked on an exciting new chapter with the opening of its charming new outlet at Raffles City, designed to be a bakery by day and a cosy dinner spot by night. Featuring a refreshed all-day dine-in menu alongside a brunch selection, guests can look forward to hearty, deeply comforting dishes that uphold the high quality Alice Boulangerie is known for. The outlet also debuts the new bakery concept Fine Crumbs, which operates until 5:30pm and offers a delightful range of 25 creative types of sweet and savoury buns that appeal to both the eyes and the taste buds.

Tiger Prawn Toast 4.2/5

We started our dinner with the Tiger Prawn Toast ($22), where chopped tiger prawns are tossed in a creamy blend of Dijon mustard, mayo, yoghurt, and a dash of Tabasco, then generously layered over airy and soft house-made brioche toast.

Beef Tongue Skewers 4.2/5

A unique starter would be the grilled Beef Tongue Skewers ($22), which is charcoal-grilled with an ale glaze, then topped with green harissa and crispy chicken skin. There’s also a little hint of spiciness that adds an interesting kick to the dish.

Hokkaido Scallop Crudo 4.5/5

The Hokkaido Scallop Crudo ($24) was a standout, featuring sashimi-grade Hokkaido scallops dressed in a zesty ponzu, drizzled with laksa leaf oil, and served with julienned Thai green mango and red chilli to round off this bright and refreshing appetiser.

Grilled Spring Chicken 4.5/5

Honestly, between the two main courses we tried, we couldn't decide if we liked the chicken or the fish more because both are excellent and worth ordering. The Grilled Spring Chicken ($48) was very impressive for how tender and juicy it was. The meat is definitely not dry at all! A whole baby spring chicken is marinated overnight in an aromatic achiote pepper glaze and spice blend, then charcoal-grilled till perfection with a hint of smokiness. It's served with charred broccolini on the side, and also comes with two sauces: a garlic aioli and a sambal cincalok that is super addictive! It's quite a large portion, so this is good for sharing.

Aqua Pazza 4.5/5

The Aqua Pazza ($39) is equally good, featuring seared, flaky smoked black cod in a tangy tomato sauce brimming with black olives, pearl onions, capers and cherry tomatoes. If you enjoy puttanesca sauce, you will love this. There are also deep-fried fish strips reminiscent of childhood cuttlefish snacks.

We also got to try some of the buns from Fine Crumbs, where each bun is crafted with premium Japanese flour using the traditional Yudane method, which locks in moisture to create a soft, chewy texture. The dough undergoes a slow 12-hour natural fermentation, free from artificial additives or bread improvers, allowing flavours and structure to develop gently and naturally. From fermentation to proofing, every step is meticulously monitored to achieve the perfect light, airy crumb.

Mentaiko Prawn Bun 4/5

We tried two of the savoury buns, starting with the Mentaiko Prawn Bun ($5.2), a charcoal bun stuffed with chopped tiger prawns and tobiko, tossed in creamy mentaiko mayo, and paired with a refreshing purple cabbage slaw and a tomato slice for crunch and balance.

Bulgogi Beef Bun 3.8/5

Next was the Bulgogi Beef Bun ($5.7), where tender, marinated beef in a savoury-sweet glaze, paired with red and green chilli, roasted sesame and purple cabbage, all nestled in a soft, golden corn bun. Finished with a touch of mustard mayo, this hearty bun delivers familiar Korean-inspired flavours.

Black Sesame Peanut Mochi Bun 4/5

For the sweet buns, the Black Sesame Peanut Mochi Bun ($4.8) is a soft black sesame bun filled with rich black sesame paste and chewy mochi, topped with a generous coating of fragrant ground peanuts. It’s quite an interesting bite that honours local favourites.

Matcha Nama Chocolate 4.2/5

Matcha Nama Chocolate Bun ($6.5) is a green, fluffy matcha bun dusted with matcha powder and filled with a thick slab of luscious matcha nama chocolate and light mascarpone cream. This is great for the matcha lovers. I liked it a lot.

With 25 interesting flavours on the menu, we're definitely keen to come back and try more! Some of the other savoury buns that caught our eye include the Charred Corn Bun, Big Brekkie Bun with roasted bell pepper, scrambled egg and streaky bacon, Truffle Portobello Bun, Pesto Chicken Bun, and the Croque Monsieur Bun.

As for the sweet treats, the Strawberry Milk Loaf, Yuzu Meringue, and Chocolate Banana Tart are high on our list! Do note that Fine Crumbs Bakery only operates until 5.30pm, after which they focus on serving their dine-in menu and wine list.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Alice Boulangerie
Raffles City
252 North Bridge Road
#01-22A
Singapore 179103
Tel: +65 8083 5315
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Thu: 930am - 1030pm
Fri-Sat: 930am - 11pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination (facing Raffles Hotel). Journey time about 3 minutes. [Map]

Morita Unigoro @ Stanley Street - An Exclusive 1-for-1 Six-course Dinner at $298++

Osaka’s acclaimed uni omakase specialist Morita UNIGORO at Stanley Street launches an exclusive 1-for-1 six-course dinner at $298++, available daily for dinner until 31 July 2025. This limited-time offering presents a more accessible way to enjoy the restaurant’s premium uni-focused omakase, showcasing Hokkaido sea urchin alongside seasonal Japanese ingredients.

Duo Sashimi 4.8/5

Our first course is a sashimi dish featuring two different cuts of tuna - Chutoro and Otoro. To enhance the enjoyment of the fatty tuna, diners can pair it with the accompanying sea salt and wasabi.

New "Uniku" (Uni & Meat) 5/5

The next course is the New "Uniku" comprising Uni and Meat. The A5 Wagyu Uchimomo (top round) is slightly torched and served together with egg yolk and uni. The three ingredients seem unassociated or unrelated, but when you have them all together, the combination of flavour and texture is out of this world. It was almost heavenly, deliciously good.

Tempura Scallop with Uni 4.5/5

Following that, we were served the Tempura Scallop with Uni. The plump and juicy scallop was lightly coated in a delicate, crispy batter, perfectly complementing the creamy sweetness of the uni. A touch of roasted seaweed tied all the elements together, enhancing both the aroma and umami, making for another beautifully executed and well-balanced dish.

The highlight of the six-course dinner is the Signature Uni Hot Pot. The hot pot comes with premium ingredients, including Uni, Lobster, Clam, Abalone, A5 Wagyu Beef Ribeye, Japanese Pork Belly, and Vegetables.

Signature Uni Hot Pot 4.8/5

The hot pot is brought to a boil, with uni added to the broth. Parmesan and olive oil are further added to elevate the taste profile. The ingredients are top-notch quality, too. The clam was the biggest I had ever seen and eaten; it was as big as my palm. The other highlight is the melt-in-the-mouth A5 wagyu.

Uni Mixed Rice 4.2/5

To fill one's up, the last savoury course is the Uni Mixed Rice. The rice was fluffy and well-infused with the robust flavour from the uni. My only complaint is that the portion is too small. I don't understand why the restaurant is reluctant to offer a larger portion or provide diners with the option to choose a different-sized portion of rice to their preference.

Homemade Granita 3.5/5

Last but not least, we wrapped up the meal on a sweet and refreshing note. The Homemade Granita was ideal after all the richness.

To book, make reservation at https://reserve.toretaasia.com/moritaunigorosg#/


Morita Unigoro
10 Stanley Street
Singapore 068729
Tel: +65 85256553
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 2pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

Sampanman Kelong @ Jurong Point - Opens Second Outlet in The West with Free-Flow Chendol and Exclusive Dishes

Following its debut at Jewel Changi Airport, Sampanman Kelong has cast its nets westward with the opening of its second outlet at Jurong Point. This new branch offers several exclusive items, including free-flow Chendol and outlet-only dishes, while the flagship at Jewel has also undergone a recent menu refresh.

Grilled Shellfish Sampan 3/5

A highlight of our visit was the Grilled Shellfish Sampan ($39). It came in a vibrant, rustic presentation served atop a wooden boat. The dish features an enticing mix of flower clams, prawns, and scallops, all tossed in a sweet and mildly spicy kicap manis sauce that's rich, sticky, and thoroughly addictive. While the sauce elevated the seafood, the portion was underwhelming, both in terms of quality and quantity, especially for its price point.

Tingkat

To round out our meal, we added on the Tingkat set — available in 2-Tier ($14) or 3-Tier ($20) options. We chose the 3-Tier set, which allowed us to select one item each from the rice, vegetable, and meat categories for a satisfying and balanced meal.

Blue Pea Rice 4/5

From the rice options — which also include Jasmine White Rice and Egg Fried Rice — we went with the Blue Pea Rice. It was nicely steamed, lightly aromatic, and added a touch of visual appeal to the tingkat.

Stir-Fried Sweet Potato Leaves 3/5

For vegetables, we opted for the Stir-Fried Sweet Potato Leaves. While the greens were tender and well-cooked, the sambal leaned a little too sweet, lacking the fiery punch I had hoped for. Moreover, the vegetables were chopped into small pieces, which took away from the textural enjoyment. Other options include Stir-Fried French Beans and Spicy Egg Sambal.

Nanyang Chicken Curry 4.2/5

The Nanyang Chicken Curry was the standout among the tingkat selections. The chicken was succulent and tender, and the curry sauce was rich, lemak, and fragrant. It was a well-executed, comforting dish. Other available proteins include Berempah Fried Chicken and Fried Mid Wing.

Butter & Gula Melaka Toast 3/5

For something sweet, I went off the beaten track and tried the Butter & Gula Melaka Toast ($2.90). The toast had a lovely charred exterior with a soft, fluffy interior. Unfortunately, the gula melaka spread lacked the depth and smoky aroma typically associated with high-quality palm sugar. It leaned more towards one-dimensional sweetness, which made it less memorable.

Sampanman Kelong continues to offer a kampung-inspired seafood experience in the modern mall setting, with creative local twists and nostalgic presentations. While some dishes shine, particularly the Nanyang Chicken Curry and the addictive kicap manis sauce on the shellfish, there's room for improvement in terms of consistency and value. That said, the free-flow Chendol and hearty Tingkat sets offer diners something both fun and familiar in the West.

Note: This is an invited tasting.


Sampanman Kelong
Jurong Point
1 Jurong West Central 2
#01-16G/H/J
Singapore 648886
Tel: +65 83184863
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Nearest: Boon Lay (EW Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1. Alight at Boon Lay MRT station. Take Exit C, D or E. Walk to destination. Journey time about 3 minutes. [Map]

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
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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
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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]