Choon Hoy Parlor (春花) @ Beach Road - A Singapore Soul Food Haven

With the relocating of The Masses, the space has been transformed into a new concept by Chef Dylan Ong — Choon Hoy Parlor (春花). This cosy spot offers Singapore soul food, featuring a multicultural smorgasbord of heritage and heirloom recipes and hawker dishes close to the heart of Singaporeans.

Mini Fried Pomfret 3/5

We began our dinner with the Mini Fried Pomfret ($8.90/5pc, $15.90/10pc), deep-fried to a delightful crisp. Paired with the accompanying Plum Tao Cheong Dip, it was a pleasant start, though it didn't quite stand out among the other offerings.

CHP Signature Our Rojak, Our Own Way 4.2/5

The CHP Signature Our Rojak, Our Own Way ($8.90) is a refreshing, modern take on the traditional local rojak. It comprises seasonal fresh vegetables like starfruits, Japanese cucumbers, jicama, and rose apple, topped with house-made Rojak ice cream and garnished with You Tiao, century eggs, and peanuts. This innovative twist on a classic dish was a delightful explosion of flavours and textures.

CHP Signature Salad: Ulam 3/5

Next, we tried the traditional Malaysian dish, the CHP Signature Salad: Ulam ($15.90). Served cold on crushed ice, it featured fresh seasonal vegetables like paku fern, white corn, rose apple, jicama, lady's finger, Japanese cucumber, papaya, and seldom leaves. It was accompanied by Sambal Belacan and Ginger Flower Emulsion dips. While refreshing, the raw vegetables might not appeal to everyone.

Coin Prata 5/5

The Coin Prata ($8.90) served like a taco paired with lamb masala and mint yoghurt, was a highlight. The lamb masala, which Chef Dylan learned from an Indian chef, was robust and flavourful. Coupled with the crispy prata, this dish was an explosion of flavours and textures—a must-try!

Pork Tongue 3.8/5

Having eaten beef tongue before, I was intrigued by the Pork Tongue. It was more tender than beef tongue and served in a Thai-style spicy sauce paired with a crispy cracker. If I hadn't known, I would have thought it was beef brisket due to its melt-in-the-mouth texture.

CHP Signature White Pepper Pig Stomach Collagen Soup 4/5

Served in a claypot, the CHP Signature White Pepper Pig Stomach Collagen Soup ($25.90) was hearty and comforting. The peppery soup, comprising whole garlic cloves, winter melon, goji berries, pig stomach, taukee, and chives, was a warm, satisfying delight.

CHP Signature 16Hrs Bone-in Coffee Angus Short Rib 4.5/5

Inspired by the local zichar dish coffee Pork Ribs — the CHP Signature 16Hrs Bone-in Coffee Angus Short Rib ($69/700-800g) was an elevated interpretation. The fork-tender beef short rib, grilled over binchotan and glazed with coffee umami sauce, was further garnished with fried garlic chips for an aromatic finish. This dish was a standout.

Teochew Braised Duck 4.8/5

One of my favourite dishes was the Teochew Braised Duck ($69). Served with a set of condiments, including Tau Kwa Pau, sambal chilli, chopped boiled eggs, cucumbers, and yam mixed with fried hae bee hiam and fish cake, the braised whole duck leg was well-flavoured by the braising sauce for 1.5 hours and tender and succulent. The accompanying Tau Kwa Pau, a disappearing hawker dish, offered an additional way to enjoy this delightful dish.

Ayam Goreng Berempah 3.8/5

A good change from the usual Har Cheong Kai was the Ayam Goreng Berempah ($15.90/6pc). Instead of the usual whole chicken leg, it featured chicken winglets and drumsticks for a finger-licking good experience. Topped with serunding, it offered great textures and aroma.

CHP Signature Hainanese Kampong Chicken 3.5/5

A Lil Lard, A Lil Soy, A Lil Love Rice (Triple L)

The CHP Signature Hainanese Kampong Chicken ($15.90/Half, $28.90/Full) uses poached kampong chicken steamed with spring onion, ginger, and garlic. Served with minced vegetables lightly cooked in oil, soy sauce, sliced cucumbers, spring onion, and chopped ginger condiment, this iconic Singapore dish is best enjoyed with a bowl of Triple L Pork Lard Rice ($3).

CHP X Jelebu Signature Dry Laksa V2.0 3/5

The CHP X Jelebu Signature Dry Laksa V2.0 ($18.90) was wetter than expected. While the rempah was robust and fragrant, the strong cockles' flavour was not to my liking. However, I heard the restaurant has tweaked the recipe for an even more delicious version.

Yuzu Citron Cheng Tng 4.5/5

The Yuzu Citron Cheng Tng ($10.90) was an elevated take on the traditional Chinese clear soup dessert. It was simmered until flavorful with rock sugar, dried longan, dates, white fungus, sea coconut, karaya gum, and Korean yuzu citron, which gave the clear soup a deliciously new dimension.

CHP Signature Durian Chendol 4/5

Another local dessert inspiration was the CHP Signature Durian Chendol ($13.90). A gula melaka sponge cake base topped with pandan jellies, kidney beans, coconut ice cream, D24 durian puree, and corn espuma sauce, this luxe version of the traditional chendol dessert was a delightful end to our meal.

Choon Hoy Parlor (春花) is a gem for those seeking to relive the comfort and nostalgia of Singapore soul food. Chef Dylan Ong's innovative take on traditional dishes offers a fresh, contemporary twist that still holds true to its roots. Whether you're in the mood for a light snack or a hearty meal, Choon Hoy Parlor promises a dining experience that's both satisfying and memorable.

Note: This is an invited tasting.


Choon Hoy Parlor (春花)
85 Beach Road
#01-02
Singapore 189694
Tel: +65 6266 0061
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Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 530pm - 930pm
Sun: 12pm - 3pm, 530pm - 9pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road to Tan Quee Lan Street. Walk down Tan Quee Lan Street to Beach Road. Turn right onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Boeuf @ Teloy Ayer Street - Launches A Revamped Menu Alongside an Upgrade Weekend Free-Flow Steak Promotion

Known for its dry-aged steaks, Boeuf at Telok Ayer Street recently launched a revamped menu alongside an upgrade to its popular Weekend Free-Flow Steak promotion, including three unlimited sides.

Shrimp Avocado Salad 4.5/5

Adding to the range of appetisers available, the Shrimp Avocado Salad ($18) will certainly appeal to seafood lovers. Lightly coated with a sweet and tangy homemade whiskey cocktail sauce, the chilled shrimp boasted a succulent texture enhanced by creamy fresh avocado slices, with pops of crunch and sweetness from pomegranate seeds. Topped with lumpfish caviar, the salad's overall sweetness was punctuated by a delightful briny and salty nuance.

BBQ Short Ribs 5/5

Due to popular demand, the BBQ Short Ribs ($48), previously available only as part of a platter, are now offered à la carte. It's no wonder, given that the AUS Black Angus Short Ribs were incredibly tender and juicy, with delectably gelatinous parts. The exterior, deliciously caramelised with a blood orange glazed BBQ sauce, provided a sweet and umami complement to the beefy flavours.

Signature Dry-Aged Ribeye 3.5/5

Steak Butter

We also tried the Signature Dry-Aged Ribeye ($99) — AUS Black Angus Ribeye MB5 (400g), served with one side and one sauce of your choice. Truffle fries and steak butter are new items, also available à la carte. The steak butter, offered in three different flavours, might intrigue you for an enhanced experience. However, I didn't enjoy the ribeye as much as the short ribs, finding it slightly too chewy and lacking in flavour.

Truffle Fries 3.5/5

The fries were pretty crisp and moreish with a creamy truffle dip. However, I prefer them with a generous sprinkle of parmesan for that extra oomph.

Lemon Tart 4/5

For dessert, we had the Lemon Tart ($13 for 2 pieces). Unlike a regular lemon tart filled entirely with lemon curd, which can be overly sweet, this one was filled with whipped mascarpone flavoured with Madagascar vanilla lemon curd and a sprinkle of toasted hazelnuts, offering a more balanced sweetness.

As mentioned, Boeuf brings a new Weekend Free Flow Steak Promotion. For just $48++ per diner, enjoy endless servings of Argentinian Black Angus Ribeye Steak, grilled over a charcoal fire, with a free-flow trio of sides, including crisp skinny fries, fresh sourdough with butter, and creamed spinach. There is also a refreshing three-course set lunch ($29.90 ++ ) including an appetiser, main course, and coffee or dessert.

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.


Boeuf
159 Telok Ayer Street
Singapore 068614
Tel: +65 69701255
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 1030pm
Sat-Sun: 1130am - 330pm, 530pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left and walk down Telok Ayer Street. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 6 minutes. [Map]

Makino @ Paya Lebar Quarter - New Japanese Dining And Shabu Shabu Hotpot Concept

Nestled within the new Paya Lebar Quarter (PLQ) mall, just next to Paya Lebar MRT station, Makino is the first shabu shabu concept launched by Asahi Group, where you can savour fresh seafood, meat and vegetables all cooked to your preference in a fragrant stock permeated broth.

Choose from their variety of special Japanese soup bases such as the spicy Tsurai Miso Soup, Mentaiko Soup, Kinoko Soup and Tonkotsu Soup laden with rich flavours.

Kickstart the meal with their popular Royal Milk Tea with Azuki Beans ($5.80). Instead of the usual boba pearls, azuki beans are used as toppings which adds a subtle sweetness to the drink. We found the Citrus Fruit with Homemade Barley drink ($5.80) to be quite an interesting combination as well, with an additional zesty touch to the usual barley flavour.

With quality ingredients and an extensive menu that features all types of seafood, meat and vegetables, we had a good mix of everything from the Ebi Shinjo (Makino special minced prawn), Tori Menchi (minced fresh chicken thigh with chicken soft bone), Reito Tofu and Kyabetsu cabbage to the Zuwai Kani (Japanese snow crab legs).

I actually like to have the Uzura Tamago (quail eggs) served cold, but a dip into the flavoursome boiling pot rendered the yolk all melty and gooey, with a delicate pork bone flavour added to it.

For the meat lovers, go for the Karubi US short ribs ($16.80) and the Butakara Kurobuta Pork Collar ($12). We loved the Karubi for its well-balanced flavours and marbling. The thinly sliced meat has a fast cooking time in the steaming hot broth and just melts in your mouth instantaneously. The Butakara is also rich in flavours while possessing a remarkable melt-in-your-mouth texture.

If that's not enough to satiate your hunger, load up on the carbs with their noodles selection such as the Ramen ($6.80), Gyo Somen ($9.50), Inaniwa Udon ($6.80), and Cha Soba ($6.80).

Besides the shabu shabu option, the menu also offers a plethora of appetising popular Japanese dishes. If shabu shabu is not your thing, go for their range of ala carte donburis, tempura, sushi and sashimi instead.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Makino
Paya Lebar Quarter
10 Paya Lebar Road
#03-28/29
Singapore 409057
Website
Tel: +65 60722770
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit A. Turn right. Walk to destination. Journey time about 3 minutes. [Map]

Curious Palette @ Prinsep Street - Presents A New Menu Of Tantalising Creations By Consultant Chef Desmond Shen, Formerly From Magic Square

This June, Curious Palette collaborates with Magic Square alumnus, Chef Desmond Shen to roll out a new menu with expanded offerings. The tantalising line-up of starters and sides combine seasonal vegetables, pristine seafood, and robust meats with house-made sauces and dips to form inventive and sophisticated creations to pique your tastebuds.

Together with the Curious Palette team, Consultant Chef Desmond Shen has created a menu encompassing an all-day selection of starters and sweets (available from 9am – 10pm), brunch (9am – 3pm), lunch (12 – 10pm), and dinner (6 – 10pm).

Tomato, Tamarind Ponzu 3.8/5

To kickstart our meal, we had the appetiser, Tomato, Tamarind Ponzu ($10.90) which is a refreshing palate-cleanser with its plump and juicy tomatoes, along with yuzu and pickled lemon to enliven the dish with a subtle citrusy, tangy flavour.

Fried Cauliflower with Fish Sauce Caramel 4.2/5

The Fried Cauliflower with Fish Sauce Caramel ($11.90) was a highly addictive snack comprising of crispy battered and fried cauliflower florets dusted with curry powder. The fragrant lemon emulsion provides a tangy contrast to the luscious house-made savoury-sweet fish sauce caramel.

Sugarloaf Cabbage with Seaweed Butter 4/5

The Sugarloaf Cabbage with Seaweed Butter ($12.90) come in a bundle of juicy, roasted cabbages and a generous sprinkling of toasted nuts, seeds, buckwheat and crispy curry leaves. The cabbage boosts a natural sweetness to it, while the toasted nuts add a nutty, smoky aftertaste. The dish is also accompanied with an umami creaminess of the seaweed butter, and a perfectly poached egg to harmonise the various components.

Mentaiko Belacan Pasta 4.2/5

The Mentaiko Belacan Pasta ($18.90) comprises creamy al dente pasta tossed in a heady sauce prepared with prawn and shallot oil, butter, and a hint of belacan to give it a rich, briny umami flavour. Topped with a trio of charcoal-grilled tiger prawns and chilli powder to complete the dish.

Cray Roll 3.8/5

The Cray Roll ($19.90) comes in generous, tender chunks of crayfish and ebikko stuffed into a fluffy, toasted brioche roll. Topped with prawn mayonnaise and fried capers which adds an umami creaminess to the roll, and served with a pile of crispy golden shoestring fries.

Slow Cooked Shortrib 4/5

The Slow Cooked Shortrib ($29.90) features a beef short ribs sous vide in soy sauce, mirin, burnt onions, and apple juice. It is finished off with treacly burnt soy and brown butter. The juicy short rib boosts a fork-tender consistency, with slightly crispy edges which adds a charred smokiness to the meat. It is best enjoyed wrapped in fresh lettuce, with pickles and yuzu kosho for a touch of tang.

Kaya, Coffee Butter 3.5/5

End the meal on a sweet note with the Kaya, Coffee Butter ($9.50) which features a crispy buttered and toasted white bread with a generous spread of kaya (coconut jam) made with gula melaka (palm sugar), and a thick slice of fridge-cold coffee butter tucked within. For the quintessential experience, dip the kaya toast in the accompanying saucer of sous vide egg and espresso shoyu (soy sauce).

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food and dreams about travelling around the world one day. Note: This is an invited tasting.


Curious Palette
64 Prinsep Street
Singapore 188667
Tel: +65 62381068
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Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Mon, Wed-Sun: 9am - 10pm
(Closed on Tue)

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

2) Alight at Bras Basah MRT station. Take Exit D & E. Walk down Bras Basah road towards Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes. [Map]

Racines @ Sofitel Singapore City Centre - Refreshed Menu That Showcases Both French & Traditional Chinese Cuisines

Racines at Sofitel Singapore City Centre has recently launched a new menu that further amplifies its duality of authentic French and traditional Chinese cuisines. By preparing a selection of ingredients in two distinct styles, you will see how a common ingredient stands out in two directions led by Executive Chef Jean-Charles Dubois and Executive Chinese Chef Andrew Chong respectively.

Clear Lobster Broth 4.5/5 and Classic Lobster Bisque 4.5/5

It was such a bliss to start our meal with the Lobster ($26) as the main ingredient to make my soup. Deep with crustacean flavours, the Classic Lobster Bisque with Scallop Mousse Quenelle was savoury with a rounded sweetness and given a touch of creaminess to give that satiable mouthfill. On the other hand, the Clear Lobster Broth surprised me with its depth of flavours that was intertwined with tangy notes coming from pieces of pickled kohlrabi.

Mosaic of Foie Gras Terrine 3.5/5

Pan-Seared Foie Gras 3/5

For starters, we also had Foie gras ($24) delivered 2 ways - Infused with cocoa and Szechuan pepper, the Mosaic of Foie Gras Terrine left a more profound impression than Pan-Seared Foie Gras, which comes with a caramelised fig that wasn't pushed to the edge enough to draw out its sweetness.

Pan-Seared Atlantic Scallops 3.8/5

Scallops ($42) is presented as a pre-main and main. In Pan-Seared Atlantic Scallops, the zesty and buttery Iranian black lemon beurre blanc not only brightens up the dish, but it also boosts the texture of the succulent scallops.

Singaporean Seafood Laksa 3.8/5

As a main, the Hokkaido scallop crowns the Singaporean Seafood Laksa, accompanied by a fried rock lobster. The capellini was well done, so much so that the coconut broth could be poured over without weighing it down. I like the consistency of the broth, which is light but packed full of flavours.

Slow-cooked Australian Wagyu Beef Cheek 3/5

For Wagyu Beef ($42), the Slow-cooked Australian Wagyu Beef Cheek was not as fork-tender as I expected it to be, and much of the red wine infused jus was needed to bring out its flavour.

Soy-Braised Wagyu Beef Short Rib 2.8/5

Whereas for the Soy-Braised Wagyu Beef Short Rib, mine was rather tough and the foie gras sauce didn't quite complement the short rib either.

Rich Valrhona Chocolate Creme Brulee 3.8/5

For dessert, we had Rich Valrhona Chocolate Creme Brulee with Tahitian Vanilla Ice Cream and Orange Ginger Coulis. The ice cream with orange ginger coulis was yummy enough to be a dessert on its own. The chocolate creme brulee was like a much-needed chocolate ice cream after a long day if only the thick buttery biscuit underneath was a thin crisp wafer instead.

Words and photos 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.

Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 630am - 1030am, 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]