MinSuiZen·Raku (明水然・樂) Sentosa @ Amara Sanctuary Singapore - Taiwan’s "Hardest-to-Book" Teppanyaki Champion Opens "Secret Outlet" in Singapore

Following the success of its Cecil Street debut, the global omakase brand MinSuiZen·Raku (明水然・樂) elevates the experience at its new Sentosa location. Tucked away from the city’s rush and framed by Sentosa’s easygoing charm, MinSuiZen·Raku’s newest outpost feels less like a restaurant opening and more like an invitation to escape. Here, teppanyaki is reimagined as a creative playground, one where Japanese technique meets international influences, one exquisitely crafted course at a time.

The ambience is both elegant and intimate. Guests enter through a tranquil pebbled garden before arriving at a cosy dining room where the meal unfolds at an unhurried pace. For lunch, the Elegant Course is priced at $148++ and features 12 dishes. Dinner offers two tiers: the Premium Course at $198++ with 12 dishes, and the more indulgent Royal Course at $258++ with 14 dishes, showcasing the restaurant’s creative take on teppanyaki.

Dashi with Lime 4.2/5

On this occasion, we sampled both the Elegant Course and the Premium Course, each beginning on a gentle, comforting note. A teapot of warm Dashi served with a side of lime was served to start, easing us into the meal.

Appetisers 4/5

The meal began with a selection of appetisers. For the Elegant Course, this took the form of a burdock root dish. Those on the Premium Course were treated to a beautifully presented trio featuring the same Burdock Root, Mozuku Seaweed, and a Tamagoyaki with fish paste, giving it a denser, more savoury bite than the usual egg roll.

Red Sea Bream 4.2/5

This was followed by a fish course: Flounder for the Elegant Course and Red Sea Bream for the Premium Course. It was served with a flavourful sauce and accented with kombu, bonito flakes and delicate edible flowers for a refined finish.

Hokkaido Scallop 4.2/5

Next came one of my favourite dishes of the evening: a plump Hokkaido Scallop crowned with ikura and crispy shiso leaves, resting on a bed of specially handcrafted edamame mousse. The dish was served with a sauce infused with bonito dashi and a bright wasabi-yuzu dressing. A unique presentation of scallops, and very delicious!

Chawanmushi 4.5/5

This was followed by piping hot Chawanmushi with seaweed, a dish that epitomised simplicity and comfort. Silky and delicate, the steamed egg custard was smooth on the palate.

Tiger Prawn 4.2/5

Lobster 4.2/5

More premium seafood followed, with Lobster for the Premium Course and a generously sized Tiger Prawn for the Elegant Course. Both were plump and juicy, the meat highlighted by an intriguing sauce made from the roe, which added richness and depth to the dish.

Mango Sorbet 4.5/5

A palate cleanser then arrived in the form of a glass of icy Mango Sorbet. Light, refreshing and gently sweet, it cut through the richness of the preceding courses and refreshed the palate for the main courses to come.

Mini Beef Burger 3.8/5

With a touch of theatrics and flair, the meats were grilled for the next two courses. One of MinSuiZen·Raku’s signature creations is the Mini Burger: Chicken for the Elegant Course and Beef for the Premium Course, each paired with a crisp cheese tuile. The chicken burger was nice, while the beef version could have benefited from a little more sauce for a juicier bite.

Pork 4.5/5

Kagoshima A5 Wagyu 4.5/5

The main courses followed, each highlighting premium ingredients and meticulous preparation. For the Elegant Course, we enjoyed a succulent Pork dish that was tender and well-seasoned. The Premium Course featured Kagoshima A5 Wagyu, an indulgent cut renowned for its rich marbling and melt-in-the-mouth texture. It was served with a velvety sweet potato sauce and accompanied by roasted sweet potato, tender zucchini, and crispy garlic chips. Finishing touches of sea salt flakes and kombu-infused sea salt enhanced the natural richness of the wagyu.

Stir-fried Vegetables

The main course was rounded off with a medley of Stir-fried Vegetables, tossed with crunchy sesame seeds and savoury bacon pieces, all finished with a fragrant drizzle of truffle sauce.

Crabmeat Fried Rice 4.2/5

To conclude, we enjoyed the Crabmeat Fried Rice, presented with a touch of showmanship as the chef shaped it into a heart before serving. Hearty and flavourful, although I was really full by this point.

Matcha/Black Sesame Ice Cream

Dessert

For dessert, we enjoyed Matcha and Sesame Ice Cream. If you’re celebrating a special occasion, please let the staff know, as they will bring an additional dessert cake to celebrate your special day!

Overall, MinSuiZen·Raku is a fun Japanese Teppanyaki Omakase experience, and the Sentosa stands out for its refinement and influence. The courses are thoughtfully prepared, with creative touches and a nice balance of flavours, and the cosy, relaxed setting makes it easy to unwind. A nice choice for a special occasion!

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


MinSuiZen·Raku (明水然・樂) Sentosa
Amara Sanctuary Singapore
14 Gunner Lane
Singapore 099566
Tel: +65 63223678
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 530pm - 10pm
Sat-Sun: 1115am - 330pm, 530pm - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit D. Walk to the pickup point for the Amara Sanctuary Shuttle Bus. Journey time is about 10 minutes. Do check the Amara Sanctuary Official Website for the shuttle bus schedule. [Map]

2) Alight at Harbourfront MRT station. Take Exit C & E. Walk to Vivocity Level 3 to take the Sentosa Express monorail station. Take the monorail to Imbiah Station. Walk toward Village Hotel; continue to the end of the Mess Hall building. Walk to Gunner Lane, continue walking on Gunner Lane to Amara Sanctuary. Walk to the destination. Journey time is about 15 minutes. [Map]

QIN Restaurant and Bar @ The Clan Hotel - Unveils an Exquisite New Menu Helmed by Incoming Homegrown Icon Chef Marvas Ng

Perched on the fourth floor of The Clan Hotel, QIN Restaurant & Bar continues to make its mark on the local dining scene with its cityscape views and refined East-meets-West culinary philosophy. With the arrival of homegrown chef Marvas Ng, formerly from the MICHELIN-Selected Path Restaurant, QIN ushers in an exciting new chapter. His refreshed menu leans into chef-driven creativity while staying rooted in familiar Asian flavours elevated with French finesse. From small plates to signatures, diners can expect thoughtful compositions using premium local and regional produce — a renewed identity that brings fresh energy to QIN's dining experience.

Local Marinated Cherries Tomato 4.2/5

A light and elegant start is the Local Marinated Cherry Tomatoes ($22). Sweet tomatoes sourced from Cameron Highlands are paired with delicate chrysanthemum jelly in a refreshing citrus broth that whets the appetite for what's to come.

Straits Wild Caught Sea Bream "Hai Diao" 4/5

Next is the Straits Wild Caught Sea Bream "Hai Diao" ($28). Clean-tasting slices of sea bream sit atop a local vegetable spring roll, offering a light and crisp bite with textural contrast from the crunchy vegetables.

Sarawak Pork Ear Terrine "Qian Cheng" 4.2/5

An innovative execution, the Sarawak Pork Ear Terrine "Qian Ceng" ($22) transforms humble pig ears into a delicate terrine inspired by classic pig trotter preparations. It is paired with pickled mountain pepper gastrique and local vegetables for acidity and depth.

Shanghainese Hairy Crab Roe "Dou Hua" 4.8/5

One of my favourite dishes of the evening is the Shanghainese Hairy Crab Roe "Dou Hua" ($22). Smooth housemade soy curd is topped with brown crab, hairy crab roe and pickled chilli — a savoury, robust and aromatic combination that complements the creamy curds beautifully. A slice of toasted bread is served on the side, perfect for spreading the rich mixture like a pâté.

Wagyu Beef "Hei Hu Jiao" 4.2/5

The Wagyu Beef "Hei Hu Jiao" ($6 per piece, $16 for 3 pieces) comes in the form of a black sphere filled with wagyu beef, black pepper sauce, shallot and mustard seed. Bite into it for an explosion of peppery, aromatic flavours reminiscent of a Taiwanese Hu Jiao Bing.

Hokkaido Pork Belly (Yume No Daichi) "Har Cheong" 4.2/5

Another addictive dish is the Hokkaido Pork Belly "Har Cheong" ($20). Instead of the usual prawn paste chicken, the prawn paste marinade is used on thinly sliced Hokkaido pork belly. Deep-fried to a crisp, it carries the unmistakable aroma of har cheong — a moreish bite that's hard to stop at one.

Spanish Bellota Ribs "Shao Kao" 4.2/5

The Spanish Bellota Ribs "Shao Kao" ($35) impress with their tenderness. Coated in a savoury Chu Hou sauce and topped with tomato and crispy aromatics, the ribs are delicious and fall off the bone with ease.

Straits Line Caught Local Threadfin "Qing Zhen" 4.2/5

The Straits Line Caught Local Threadfin "Qing Zheng" ($42) is steamed Canton-style with a shallot soy vinaigrette that highlights the natural sweetness and freshness of the fish.

During lunch, QIN offers three business set menus ranging from $38++ to $65++, each accompanied by either rice or salad. The rice is fluffy and fragrant, and I recommend it unless you prefer a lighter meal; in that case, the refreshing oyster-shallot vinaigrette salad is a suitable choice.

Cameron Highland "Nai Cha" 4.5/5

A creative dessert is the Cameron Highland "Nai Cha" ($12), inspired by bubble tea. Roasted black tea from Cameron Highlands is infused into a cream custard, served with cream cheese espuma, black tea boba, and buckwheat for textural contrast. A sprinkle of sea salt subtly lifts the flavours.

Gula Melaka "Ma Shu" 4/5

The Gula Melaka "Ma Shu" ($9), made with warabi starch, takes inspiration from ondeh-ondeh. Chewy and coated in coconut flakes, it reminds me more of kueh kosui in texture.

Sesame 'Su" 4/5

Lastly, the Sesame "Su" ($7 per piece, $18 for 3 pieces) resembles a spring roll, with crisp filo pastry wrapped around a filling of Okinawan brown sugar and nutty black sesame — a simple but satisfying end to the meal.

With Chef Marvas Ng at the helm, QIN Restaurant & Bar enters a refreshing new phase, bringing elevated Asian flavours and polished French techniques into a cohesive, contemporary menu. The dishes are thoughtfully executed with quality ingredients, presenting both comfort and creativity in equal measure. Whether you're here for their value-for-money business lunch sets or a leisurely dinner overlooking the city skyline, QIN offers a refined yet approachable dining experience worth returning for.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Il Toro Woodfire Grill @ Gemmill Lane - A Celebration of Woodfire Showcases Fire-Driven Italian-Australian Flavours

IL TORO Woodfire Grill at Gemmill Lane is a brand new concept by Chef Drew Nocente, the same chef-owner behind Cenzo and Chicco Pasta Bar. Drawing inspiration from the Italian tradition of grigliata and shaped by the Australian spirit, the restaurant places fire at the core of its menu. Expect bold flavours, whole cuts of meat, and a warm sense of hospitality, all anchored by the primal draw of woodfire cooking.

Focaccia, Beef Fat Candle 4/5

A playful start to the meal, the Focaccia ($8) comes accompanied by a candle made from beef fat. As it melts, the rendered fat becomes a savoury spread. The Focaccia itself is grilled for a crisp exterior, making this both fun in concept and enjoyable in flavour.

Foie Gras, Fig & Pistachio 4/5

The Foie Gras ($8/pc) is rich and creamy, paired thoughtfully with sweet fig and crunchy pistachio. The combination provides a balance of sweetness and nuttiness, lifting the foie gras without overwhelming it.

Coffin Bay Oysters, Yuzu Koshu & Smoked Beef Fat 4/5

The Coffin Bay Oysters ($6/pc) offer clean brininess with a bright citrus touch from yuzu koshu. The smoked beef fat adds depth, resulting in a finish that is both vibrant and savoury.

Sea Bream, Amalfi Lemon, Bone Reduction and Caviar 3.8/5

The Sea Bream ($22) is served in a ceviche style with Amalfi lemon and bone reduction, topped with caviar. While well assembled, the flavours could be bolder to better highlight the fish's natural sweetness.

Iberico Pork Belly & Sausage Skewer 3.8/5

The Iberico Pork Belly & Sausage Skewer ($8/pc) is hearty and satisfying, and many tables seemed to be ordering it. Although nicely grilled, the seasoning could be punchier to fully showcase the meat's richness.

Tiger Prawns, Garlic Chilli 4/5

The Tiger Prawns ($10/pc) are sweet and smoky from the grill. The garlic chilli brings bold flavour and enhances the prawn's natural sweetness, giving a rich, robust kick.

Octopus, Nduja, Burnt Chive Butter & Miso Corn 4.2/5

The Octopus ($36) is well handled, tender, and has a pleasant bite. The pairing of nduja and burnt chive butter adds layers of umami and spice. The side of miso corn is notably excellent, sweet, juicy, and highly addictive.

Blackmore Wagyu MS9+ Tri Tip 4.2/5

The Blackmore Wagyu MS9+ Tri Tip ($78, 200g) is exclusive to IL TORO and available daily in limited quantities. While tri tip is naturally leaner, it is cooked beautifully here, resulting in tender, flavourful meat with the signature woodfire aroma.

Baby Potatoes, Hot Honey & Ricotta 4.5/5

A standout side, the Baby Potatoes ($12) are tossed in hot honey and served on creamy ricotta. Sweet, savoury and texturally satisfying. This is the kind of side you'll want seconds of.

Mint Slice Al Fuoco 4/5

For dessert, the Mint Slice Al Fuoco ($16) features mint semifreddo, smoked chocolate ganache and meringue. The tableside brûlée of the meringue adds theatre and creates a pleasing caramelised crunch to finish.

Overall, IL TORO delivers a bold, fire-forward dining experience that showcases Chef Drew's strong understanding of balance, produce and smoky depth. The woodfire element is consistent and intentional, from starters to dessert. A welcome addition to Gemmill Lane for those who appreciate grilled meats and Italian-Australian conviviality.

Note: This is an invited tasting.


Il Toro Woodfire Grill
18 Gemmill Lane
Singapore 069255
Tel: +65 82591021
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Sun & Mon)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Alice Boulangerie & Restaurant @ ICON Village - Reopens As The New Go-To Restaurant For Modern Contemporary Food With A Whimsical Touch

Renowned for its artisanal pastries, Alice Boulangerie has recently undergone a stunning transformation. After a month-long makeover, this beloved café has evolved into an elegant restaurant and dining space. Guests can now savour a contemporary dinner menu with a unique Asian flair, offering a modern twist on classic flavours.

Herb Bread with Kombu Butter 4.5/5

We began our meal with a delightful complimentary appetiser: Herb Bread with Kombu Butter. The bread was served warm and pillowy-soft, paired perfectly with the house-made kombu butter, which was both savoury and aromatic. As I write this, I find myself longing for another taste.

Ruby Oolong Cooler & Virgin Fruity Mojito Cooler 3/5

They have an array of alcoholic drinks, but we picked 2 non-alcoholic coolers instead, which were decent.

Seabream Crudo 3.8/5

The Japanese-inspired appetiser, Seabream Crudo ($28), features delicately sliced Japanese 'Tai' fish drizzled with ponzu sauce, complemented by Aji Amarillo (Peruvian yellow chilli pepper) and crispy ginger threads. Lightly torched for added depth, this elevated sashimi dish offers a superb texture and a well-balanced flavour profile, making it an excellent choice for sharing and a refreshing start to the meal.

Otak Prawn Coquette 4/5

The Otak Prawn Croquette ($19/5pc) features juicy halibut and tiger prawn encased in a crispy panko shell. Unlike the mushy, potato-filled croquettes we often encounter, this dish surprises us with its satisfying texture and flavourful filling. The kaffir lime mayonnaise and a hint of curry leaves elevate the experience, adding an extra layer of depth and complexity.

Seared Foie Gras Toast 4/5

Our final appetiser, the Seared Foie Gras Toast ($32), was a true indulgence. Perfectly seared French foie gras rests atop house-made brioche and is garnished with pistachios, pickled raisins, green peppercorn jus, and a fig and balsamic compote. A side of herb salad adds a refreshing contrast, making this dish one I could easily savour on my own.

Laksa Paella 4/5

Designed to serve two, the new Laksa Paella ($46) combines the essence of traditional Spanish paella with a rich, homemade laksa gravy. Each grain of rice is perfectly coated, making it irresistibly moreish. This comforting dish features a generous array of ingredients, including Spanish grilled seafood (octopus, black mussels, and tiger prawns), quail eggs, and the essential tofu puffs. A squeeze of lime enhances the flavours, balancing the richness and adding a refreshing touch.

Braised Spanish Pork Claypot Rice 3.8/5

We were pleasantly surprised to find claypot rice on the menu! The Braised Spanish Pork Claypot Rice ($42) is served with a theatrical table-side mixing of soy sauce. While the dish leans towards a richer palate, it's packed with a variety of ingredients: Duroc pork belly, mushroom kombu rice, salted fish, Chinese pork sausage, olive vegetables, and grilled asparagus. Although we found it a bit salty, the crunch of the asparagus and the perfectly balanced fat ratio of the pork belly were the highlights. The accompanying sambal cincalok is a must-have to cut through the saltiness and add a burst of flavour.

Sakura ‘Cherry Blossom’ Pork Loin 4/5

The final dish before dessert was the Sakura 'Cherry Blossom' Pork Loin ($60 for 400g), a must-try for meat enthusiasts. This tender pork loin is marinated in honey mustard spices and herbs, then grilled over binchotan for a rich, smoky char. The side of charred mustard greens was exceptionally flavourful, offering a unique twist on a classic ingredient. To enhance the experience, the pork can be paired with either a spiced apple puree or a creamy green peppercorn sauce, each providing a distinct and complementary flavour profile.

Pebbles 3.8/5

Alice Boulangerie, renowned for its exceptional desserts, now offers plated desserts for the first time. The Pebbles ($22) features black sesame mochi set atop a bed of peanut butter crumble, accompanied by smooth peanut butter and tangy raspberry jam. The mochi combines a chewy texture with a bouncy jelly-like quality, creating a unique experience. The black sesame flavour is robust and aromatic, adding a distinct and delightful touch to the dessert.

Forrest 3.8/5

We were informed that the exquisitely plated Forrest ($23) is a deconstructed Black Forest cake. This dessert features a chocolate log crafted from 72% Araguani dark chocolate, filled with cherry compote, almond Chantilly cream, pistachio praline, and kirsch-infused Morello cherries. Accompanied by dark chocolate gelato on a bed of sea salt dark chocolate crumble, the dessert is a perfect pairing. It's a must-try for any chocolate lover.

To celebrate its re-opening, Alice Boulangerie is rolling out an exclusive promotion from now till 4 September 2024. Order a sharing platter from Monday to Thursday, 6pm to 9pm and receive 50% off your next main dish. Terms and conditions apply.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Alice Boulangerie & Restaurant
ICON Village
12 Gopeng Street
#01-05/11
Singapore 078877
Tel: +65 8874 3300
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 8am - 10pm
Sun: 8am - 6pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to destination. Journey time about 5 minutes. [Map]