Esora @ Mohamed Sultan Road - Celebration of the Organic Beauty and Purity Found in the Finest Seasonal Produce

Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.

Foie Gras Monaka 4.5/5

Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.

The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.

Snowcrab 4.2/5

The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.

Fugu 4.8/5

The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.

Esora Winter Hassun

The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.

Himi Kanburi - Winter Yellowtail Fish 4.5/5

Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.

Ankimo - Monkfish Liver 4/5

Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.

Ruri'lro Nasu - Blue Eggplant 4.5/5

The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.

Kasujiru 4.8/5

In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.

Akamutsu - Black Throat Sea Perch 4.2/5

Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.

Omi Wagyu 4.5/5

The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.

Donabe 4.5/5

The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.

Setoka

Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.

Sweet Potato 4/5

The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.

Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.

Note: This is an invited tasting.


Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Continue walking down River Valley Road. Turn left onto Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]

Jia He Grand Chinese Restaurant @ One Farrer Park Hotel - Jia He New Sister Restaurant With A Bold And Contemporary Concept

Jia He Grand Chinese Restaurant, the latest addition to the dining scene at One Farrer Park Hotel, continues to impress with its bold and contemporary approach to Chinese cuisine. While its sister restaurant, Jia He Chinese Restaurant (a very doors away), offers wholesome and homely dishes, Jia He Grand takes things up a notch by presenting diners with multi-sensorial creations that are as visually stunning as they are delicious.

Trio of Starters 4/5

To start our culinary journey, we indulged in a trio of starters. The Sauteed Stuffed Mushroom with Truffle Sauce delighted our taste buds with its robust earthy flavours from both the mushroom and truffle. The Century Egg with Preserved Sakura Ginger and Vintage Vinegar presented a unique combination, with sweet beancurd skin wrapping around century egg and preserved sakura ginger, creating a harmonious blend of flavours. Lastly, the Crispy Pork Belly with Preserved Bean Paste, eaten like a Korean wrap, offered a delightful contrast of textures as the romaine lettuce refreshed the palate while complementing the crispy pork belly.

Roasted Peking Duck 5/5

The meal's highlight was undoubtedly the Roasted Peking Duck ($88 Whole Duck), which I can confidently say is the best in Singapore. The duck was perfectly roasted, boasting a crispy skin that gave way to succulent and juicy meat. What truly set this dish apart was the toasted pancake wrap. Unlike the usual thin pancakes, these were soft and fluffy and enhanced the overall enjoyment of the Peking duck to a whole new level.

Signature Double-boiled Chicken and Pig Stomach Soup 4.5/5

The Signature Double-boiled Chicken and Pig Stomach Soup impressed with its flavorful broth and a piquant peppery kick that left a lasting impression. The pig stomach was expertly prepared, resulting in a tender, clean-tasting delight.

Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu 4.2/5

For seafood lovers, the Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu ($26/pc) offered a unique pairing of preserved sakura ginger with the firm and mildly sweet sea perch. The soy sauce added depth to the dish, complementing the fish's natural sweetness.

Flambe Beef Brisket in Whole Pineapple 4.2/5

A dish that captured both our taste buds and attention was the Flambe Beef Brisket in Whole Pineapple ($28/order). The grand entrance, with the beef brisket set ablaze at the tableside, added a touch of theatricality. Beyond the showmanship, the beef brisket was incredibly tender, and the pineapple infused the dish with an extra layer of fruity sweetness.

Stir-fried Shredded Luffa Melon with Gingko and Black Fungus 4.2/5

The Stir-fried Shredded Luffa Melon with Gingko and Black Fungus ($24/small) showcased luffa in a whole new light. The dish was perfectly prepared, offering a delightful crunch and natural sweetness. The owner even playfully remarked that it looked like stir-fried chendol, adding an element of humour to the dining experience.

Crispy Rice with Boston Lobster in Superior Broth 4/5

The Crispy Rice with Boston Lobster in Superior Broth ($42/small) was a standout dish packed with robust crustacean flavour. The combination of fluffy and crispy rice immersed in the delicious broth and the sweetness of the Boston lobster made every spoonful a pure delight.

Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle 3.8/5

An unexpected dish on the menu was the Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle ($40/pax). This luscious creation combined purple potato noodles with a refreshing and appetising tomato soup, a delightful twist I had not encountered elsewhere.

Almond Soup with Peach Resin 4.5/5

To conclude the meal on a sweet note, we savoured the Almond Soup with Peach Resin. Served warm and comforting, the soup struck a perfect balance, not overly sweet, with a smooth almond base and delightful crunch from the peach resin. This dessert satisfied our sweet tooth and offered beauty and nutritional benefits.

Jia He Grand Chinese Restaurant continues to impress with its contemporary take on Chinese cuisine, delivering innovative and visually stunning dishes. With its exceptional culinary offerings and dedication to creating a memorable dining experience, it is undoubtedly a place worth visiting for those seeking a gastronomic adventure.

Note: This is an invited tasting.


Jia He Grand Chinese Restaurant
One Farrer Park Hotel
1 Farrer Park Station Road
#01-01
Singapore 217562
Tel: +65 65389688
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am - 230pm, 6pm - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Turn right and walk down towards One Farrer Park Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Chatterbox @ Hilton Singapore Orchard - Iconic Coffee House Celebrates 51 years With Brand New Space, Menu And Dining Experience

Known for its world-famous chicken rice since it first opened its doors in 1971, Chatterbox has recently unveiled a brand new look at the newly-minted Hilton Singapore Orchard. The revamped menu is now more focused but comprehensive with starters, meat, seafood and vegetable courses, including a shortlist of meat-free items.

Chatterbox’s Punch

Be surprised by the bar at Chatterbox the moment you enter. For starters, a signature cocktail is recommended. Chatterbox's Punch ($17) is an easy-drinking gin and tonic concocted with vanilla, cinnamon, lemon, and banana-infused gin served with house tonic.

Mackerel & Crab Otah-Otah 4/5

Wok-fried Sambal Wing Beans 3/5

We started with two very flavoursome dishes - Mackerel & Crab Otah-Otah ($15) and Wok-fried Sambal Wing Beans ($8). Otah lovers will not be disappointed with the well-seasoned parcel of fresh mackerel fish paste, which is elevated with the addition of snow crab claw meat. However, I didn't quite enjoy the latter as the rempah was a tad sweet for my liking.

Lemon Butter Tiger Prawns 4.5/5

Sea Perch with Burnt Green Chilli 3.5/5

On the menu, you will find premium seafood dishes such as Lemon Butter Tiger Prawns ($25) and Sea Perch with Burnt Green Chilli ($28). Twice-fried before coating with lemon butter sauce, the shelled tiger prawns, were incredibly succulent, bouncy and firm. As for the latter, I would prefer a more zingy and zesty chilli topping for some freshness to counter the richness of the fried fish.

Mandarin Chicken Rice 4.5/5

The legendary Mandarin Chicken Rice ($25 for Individual Set | $38 for Half Chicken | $72 for Whole Chicken) is a must-try. Using only chickens that weigh around 2kg each, Chef Liew adopts a 'steam-cook' method. And what came to our table was lean, light and tender chicken. The set includes a punchy proprietary chilli sauce, grated ginger, dark soy sauce and a soul-satisfying bowl of chicken broth. The chilli sauce and even the grated ginger, specially sourced to secure ginger of a particular age, were amazingly good. A second helping may be necessary!

Seafood Hokkien Mee 4.5/5

Lobster Laksa 2.5/5

A rice and noodles section offers a luxurious version of our hawker fare - Seafood Hokkien Mee ($25) served on an opeh leaf and Lobster Laksa ($34). Premium ingredients aside, the hokkien mee impressed with a flavoursome umami broth that was further enlivened with a squeeze of calamasi. The laksa, however, disappoints with a relatively weak gravy.

Signature Coconut Ice Cream 2.8/5

For nostalgia's sake, you may wish to try Chatterbox's Signature Coconut Ice Cream ($15), which has been on the menu since its opening. Homemade with fresh coconut milk, coconut flesh and desiccated coconut and served in a coconut husk.

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. Note: This is an invited tasting.


Chatterbox
Hilton Singapore Orchard
333 Orchard Road
#05-03
Singapore 238867
Tel: +65 68316291
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 2pm, 530am - 930pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to Orchard Road. Turn left and walk to junction of Orchard Road and Grange Road. Cross the road. Continue on Orchard Road to Orchard Link. Turn left onto Orchard Link. Walk to destination. Journey time about 8 mins. [Map]

Hai Tien Lo @ Pan Pacific Singapore - Roaring In The Year Of Tiger With Auspicious Reunions

Have a bountiful reunion at Hai Tien Lo, Pan Pacific Singapore. Execute Chef Ben Zeng has put together eight impeccable set menus for a gastronomic feast to remember. Adding choices to the plethora of set menus are Hai Tien Lo's a la carte specialities specially curated for the season.

Vitality Yu Sheng with Lobster and Smoked Salmon

We have the Vitality Yu Sheng with Lobster and Smoked Salmon Yu Sheng ($148/ $218), tossing to a fortune-filled year ahead.

Hai Tien Lo Superior Treasure Pot 4.5/5

New this year is the Hai Tien Lo Superior Treasure Pot ($508/ $788) with 15 stellar ingredients comprising of Eight Head Whole Abalone, Dried Oyster, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Australian Scallop, Dried Scallop, Roast Duck, Dace Fish Ball, Bean Gluten, Chinese Mushroom, Black Moss, Sliced Lotus Root and Yunnan Golden Ear Mushroom. Hai Tien Lo’s indulgent Poon Choy are available for both dine-in and takeaway from 17 January 2021 to 15 February 2022.

Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

Another delicacy on the menu is the Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall brimming with premium ingredients.

Deep-fried Sea Perch Fillet with Shacha Sauce 4.2/5

The Deep-fried Sea Perch Fillet with Shacha Sauce surprises me with its delectable sauce. The savoury sauce complements the sweetness of the moist sea perch excellently.

Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock 4/5

The Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock is something light and yet flavourful. The star has to be the supreme stock for slurping goodness.

Double-boiled Papaya with Pear, Fungus & Maltose 3.8/5, Prosperity Chinese New Year Cake 4.8/5

Wrapping up our meal, we have the light and refreshing Double-boiled Papaya with Pear, Fungus & Maltose. I also enjoyed the Prosperity Chinese New Year Cake at the side, which has been coated with finely-ground nuts and shredded yam. giving it the extra boast in fragrant and texture.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - New Signature Dishes Crafted By Chef Chan Kung Lai

Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium presents 4 new signature dishes crafted by their Head Chef Chan Kung Lai. Hoping to bring a taste of his hometown, Hong Kong, to Singapore, he has infused his speciality in seafood in his new launch.

Combination Platter 4/5

We started with an appetiser that showcases some of Xin Cuisine's signature bestsellers - Home-style Roast Duck with Tea Leaves, Deep Fried Prawn coated with Yuzu Sauce and Stir-fried Assorted Mushroom with White Truffle Oil. My favourite would be the prawn which held a very light crispy batter that gave it a slight crunch, brightened with a fruity and citrusy yuzu sauce.

Stir-fried Lobster with Egg White and Crab Roe 4/5

Stir-fried Lobster with Egg White and Crab Roe holds a piece of succulent lobster atop a cloud of egg white. The crab roe acts as the perfect seasoning for the subtlety of their flavours.

Poached Sea Perch with Chinese Rice Wine 4.5/5

The Poached Sea Perch with Chinese Rice Wine displayed an even richer texture and flavour to a seared or baked version, taking another approach to their usual sea perch dish. The Chinese Rice Wine broth was a key to this dish, too - savoury sweet, and the smell of it was so comforting that it brought this dish to another level.

Seafood Poached Rice in Superior Broth served with Crispy Rice 3/5

A mainstay of their menu is this Seafood Poached Rice in Superior Broth served with Crispy Rice. While the flavour of the Seafood Poached Rice and its texture were great, I feel a much richer broth would have made this dish even more enjoyable.

Deep-fried Sesame Ball with Red Bean and Chocolate Liqueur Filling 3/5

Our dessert was a modern version of a deep-fried sesame ball - Deep-fried Sesame Ball with Red Bean and Chocolate Liqueur Filling. Akin to having a liqueur filled chocolate, a bite into it and outflow the hot chocolate liqueur lava. I like the mochi-like dough that was very chewy but wasn't heavy and dense at all. The alcohol element was a pleasant surprise, but I wish for more red bean filling with the mochi dough.

Xin Cuisine Chinese Restaurant also serves a la carte dim sum. It offers delivery for orders made through its eShop, Foodpanda, GrabFood and Deliveroo. Follow its Facebook page or newly launched Instagram account @xincuisine for new launches and promotions.

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. Note: This is an invited tasting.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
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Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Wed-Sun: 1130am - 3pm, 530pm - 930pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]