Opus Bar and Grill @ VOCO Orchard Singapore - Grilled Out Sunday Edition 2.0.

Opus Bar and Grill has recently rolled out a refreshed edition of its Sunday brunch, Grilled Out Sunday Edition 2.0. This new concept introduces a bi-monthly themed culinary series, where each edition has its own menu, ranging from classic roasts and slow-smoked meats to local flavours, spit-roast specials, and festive holiday grills. The experience is further elevated with curated beverage pairings, including wines, cocktails and beers.

Taking centre stage in this Grilled Out Sunday Edition 2.0 à la carte buffet is the mains selection, where the sumptuous meat platter is as much a visual feast as it is indulgent. The Sunday roasts highlight four distinctive fire-led cooking techniques — Grilling, Josper Roasting, Smoking and Rotisserie.

Black Angus Striploin

From the grill, the Black Angus Striploin delivered the expected beefy flavours. The Josper oven was key in building intense depth in the Garlic and Rosemary Lamb Leg, sealing in its aromatic richness. The Smoked Duck Breast stood out for its tender, unctuous texture, gently infused with a lingering smokiness. A familiar crowd-pleaser, the Rotisserie-roasted Chicken was evenly cooked, with golden skin and a desired succulence. That said, the oven -roasted Crispy Pork Belly fell short of expectations. The crackling lacked the desired crispness, and a slight gamey note detracted from its overall appeal.

An engaging highlight of the brunch is the live guéridon service, where selected savoury items are finished tableside, adding an interactive and theatrical touch to the dining experience.

Moules Marinière

Completing the brunch is a selection of appetisers and sides. The starters were delectable - Crab and Potato, Moules Marinière, and Roasted Tomato Soup were enjoyable and, in fact, more memorable than the sides.

Cauliflower Gratin

Yorkshire Pudding

Among the sides, the warm, cheesy Cauliflower Gratin and the classic Yorkshire Pudding stood out. The latter, being a must-have with any proper Sunday roast, was fluffy and chewy.

Salad Bar

A thoughtful addition is the self-service Salad Bar, where we helped ourselves to fresh salads, cheeses and crackers as we await our orders.

Creme Brulee

For desserts, we had the Apple Crumble, Crème Brûlée, and Ice Cream Sundae. The latter charmed with its nostalgic, old-school presentation. My favourite was the Apple Crumble, served warm with a generous dollop of cream. The buttery sweetness of the crumble hit just the right spot, making it a comforting and satisfying end to the meal.

Ice Cream Sundae

For more information and for dining reservations, please call Opus Bar and Grill at +65 6730 3390 or visit orcharddining.vocohotels.com/dining/opus-bar-grill

Grilled Out Sunday (a la carte buffet)
Every Sunday, 12pm to 3pm $78++ per adult | $39++ per child (6 to 12 years old)
Free-flow alcoholic beverages at $48++ per adult

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to the destination. Journey time is about 10 minutes. [Map]

Ginger.Lily @ Hilton Singapore Orchard - Latest Botanical Afternoon Tea: From Root to Bloom

Nestled within Hilton Singapore Orchard, the serene tea lounge of Ginger.Lily offers a tranquil retreat amidst the bustle of Orchard Road. With its airy, conservatory-inspired interiors and lush botanical accents, it provides a lovely setting to savour their latest Botanical Afternoon Tea: From Root to Bloom, for an afternoon of elegant pastries, chit chat and warm brews.

Botanical Afternoon Tea: From Root to Bloom 4.2/5

This seasonal afternoon tea is presented by Executive Sous Chef Cindy Khoo in collaboration with premium French dairy brand Président Professionnel and Meilleur Ouvrier de France (MOF) chef-confectioner Gabriel Le Quang. Inspired by the journey "from root to bloom", the menu draws on nature's forms and flavours to create dishes that are both gorgeous and quietly inventive.

Guests enjoy free-flow coffee and an artisanal Pryce tea selection, a delightful opportunity to sample a variety of brews throughout the afternoon. And for a little extra charm, the tea experience comes with complimentary stickers featuring hand-drawn illustrations by local artist @pwendraws.

Bergamot Gougère

First, we were served a light bite of Bergamot Gougère, aromatic and delicate. The baked choux puff was airy, topped with a crisp Gruyère cheese crust and shaved cheese. An easy and enjoyable bite to start the afternoon.

Savouries tray

Next, a pretty silver 3-tiered stand of savouries arrived at the table. I enjoyed this course a lot, as the selection offered a refreshing departure from typical afternoon tea fare. I also appreciated that the bites were less bread-heavy than on their previous menu, making each piece light enough to leave room to savour the sweets that followed.

Cured Trout Crêpe

Delicate crêpes rolled into neat layers around Cured Trout, finished with a light shichimi cream. Popped this into my mouth, and it was gone in one bite.

Tartiflette Croquette with Curry Pearls

Inspired by the classic Alpine dish, this Croquette combines Reblochon cheese, Hokkaido potatoes, and caramelised bacon into a crisp golden ball. The filling is indulgent and hearty, while the Japanese curry pearls bring a subtle spice that cuts through the richness.

Fungi Gyoza

A highlight was the Fungi Gyoza, filled with locally farmed mushrooms and béchamel, where the earthy umami of the mushrooms was enhanced by the sauce's creamy richness.

Smoked Duck Chip

Dainty cubes of citrus-marinated smoked duck are paired with bright orange segments and a touch of yuzu, all balanced on a delicate rice paper chip. The crisp base contrasts with the tender duck, and the citrus adds freshness to the flavours.

Shrimp Toast

Marinated shrimp atop crisp, golden toast, finished with sriracha mayonnaise. Tiny lime pearls add bursts of tangy brightness, and together they make for a delicious toast. The prawn-to-toast ratio was very good.

Braised Wagyu Brûlée

Another highlight was the Wagyu puff pastry braised with Ginger. Lily's house-blend dark chocolate, an unexpected pairing that worked surprisingly well, the bittersweet chocolate adding depth to the buttery, flaky pastry and tender wagyu. This course is presented with a touch of theatre, prepared tableside with some flames.

Sweets resin case

The sweets were just so pretty, showcased in a clear resin case by Singapore social enterprise JOJOMAMA, adorned with colourful pressed dried flowers. Each cake inside resembled a miniature edible sculpture.

Top Tier: Matcha Swan, Rose & Olive Oil

The Matcha Swan caught my eye immediately. Shaped gracefully like a swan, it features airy matcha Chantilly, a crunchy pistachio praline, and fresh raspberries perched delicately on its back.

The Rose & Olive Oil cake had an interesting flavour combination. Fragrant rose is paired with lychee and raspberry compote. Crafted to resemble a pink rose, it is stunning, though the olive oil made it a slightly acquired taste.

Second Tier: Chocolate & Pomelo, Président's Cheesecake

I was pleased to have at least one chocolate dessert on the menu, and Chocolate & Pomelo offered just that. The tart is flaky filo dough, filled with chocolate cream, layered with tangy citrus gel and fresh pomelo. This was my favourite sweet of the afternoon.

Meanwhile, the Président's Cheesecake features a smooth pink-glazed exterior and showcases creamy Camembert, perfectly complemented by sweet-tart blueberry compote.

Third Tier: Pear & Shiso barquette, Japanese Strawberry & Dill

The Pear & Shiso barquette was fragrant with lemon curd, coconut cream barquette, fresh pear, and shiso, blending sweet, tart, and herbal notes in every bite that left me feeling pleasantly uplifted.

The Japanese Strawberry & Dill combines light citrus sponge with Japanese strawberry compote and dill pearls, though I found it a bit too sweet for my liking.

Bottom Tier: Scones

I was at this point getting a little too full to finish eating the scones at the table, and took home the Vanilla & Cranberry Seed Scones. They were delicious after being warmed up, and paired really well with the yuzu strawberry confit, citrus vanilla confit, and clotted cream.

An afternoon at Ginger.Lily is time well spent, with professional, friendly service and an afternoon tea that is charming to look at, and a pleasure to eat. For this particular menu, though, the savouries were the highlight for me, outshining the sweets. I left the tea lounge feeling refreshed and relaxed.

Time: 12pm to 5.30pm (last seating for walk-ins at 4.30pm) Please note each table is reserved for a two-hour seating.
Price: $65++ per diner, with coffee and tea served throughout
MOËT & CHANDON IMPÉRIAL BRUT CHAMPAGNE: additional $15 ++ for a glass or $65++ for a bottle

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


Ginger.Lily
Hilton Singapore Orchard
Level 5
333 Orchard Road
Singapore 238867
Tel: +65 6831 6273
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 8am to 1am

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - A Reunion of Bountiful Prosperity

Set within Singapore Marriott Tang Plaza Hotel, Wan Hao Chinese Restaurant once again ushers in a luxurious Lunar New Year celebration. Renowned for its refined Cantonese cuisine and timeless sophistication, the restaurant marks the season with an opulent showcase of premium ingredients, meticulous craftsmanship, and exquisite flavours. This Year of the Horse, Wan Hao presents a series of curated multi-course menus and festive specialities that blend tradition with contemporary finesse.

We had the pleasure of experiencing the Celebrations of Abundance 6-Course Set Menu ($268.80++ per person, for 5-10 persons), served with their Tea-Smoked Grain-Fed Duck in place of the BBQ Suckling Pig with soft crepe. Though it comes at a premium, every course demonstrates careful curation, precise techniques and top-tier ingredients. From start to finish, each dish left a lasting impression.

Wan Hao Prosperity Yu Sheng 4.2/5

We began our dinner with the Wan Hao Prosperity Yu Sheng. Trust me when I say that this Yu Sheng is really loaded with lots of premium seafood, including Rock Lobster, Hokkaido Scallop, Japanese Yellowtail, Sturgeon Caviar, Salmon and Salmon Roe. Impressively presented in the shape of a horse for the media tasting, the enthusiastic Lo Hei was a festive start to the evening.

Tea Smoked Grain-Fed Duck 4.8/5

Next came the Tea-Smoked Grain-Fed Duck, a meaningful dish as duck symbolises good luck and good health during the Lunar New Year. Wan Hao’s rendition is elegantly conceptualised and perfectly executed. The duck is slowly marinated, then air-dried for 24 hours to achieve that crispy, golden skin and tender meat. It is finally finished with an aromatic smoke of osmanthus, Long Jing tea leaves, and sugarcane, giving it a subtly sweet, floral fragrance that is fantastic. This duck is also available for takeaway ($78 nett for half, $138 nett for whole).

Wan Hao Bird’s Nest Eight Treasures Pot 4.8/5

The Wan Hao Bird’s Nest Eight Treasures Pot is nothing short of impressive. What stood out immediately was the vibrant, collagen-packed broth. The pot was brimming with premium ingredients, featuring 5-Head South African Abalone, Sea Cucumber, Black Moss Dace Fish Bean Curd Skin Bag, Pork Tendon, Free-range Chicken, Japanese Shiitake Mushroom, Fish Maw, Prawns and more. Very indulgent and nourishing, I simply had to finish every drop of that delicious broth.

Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce 4.5/5

The Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce was another beautifully presented dish. The lobster was succulent with plenty of meat, absorbing the savoury depth of the superior light soy sauce while still retaining its natural sweetness. It highlights both the lobster's freshness and the Chef’s skill in harmonising flavours.

Cantonese Style Claypot Rice 4.5/5

Many at my table eagerly anticipated this Cantonese-style Claypot Rice, and it certainly delivered. Fragrant and aromatic, the rice is first mixed with foie gras and Superior Light Soy Sauce, creating a rich, tasty base. It is then served with cured duck, Chinese sausage, and Hong Kong Chye Sim, resulting in a delicious rice dish that delivers comforting, familiar flavours.

Trio of Desserts 4.2/5

Concluding on a strong note, the Trio of Desserts offers three sweet treats, each with its own delightful texture. The Red Bean Glutinous Rice Ball coated in shredded coconut was soft and satisfyingly chewy. At the same time, the Deep-Fried Sesame Ball with custard delivered the perfect contrast: crisp on the outside, warm and gooey within. Rounding off the trio, the Chilled Bird’s Nest with Snow Pear and Rock Sugar provided a light, refreshing, and icy finish.

Whether for family reunions or intimate celebrations, the menu delivers abundance and auspiciousness befitting the season.

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


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to the destination. Journey time is about 5 minutes. [Map]

Kok Sen Restaurant @ City Square Mall - Eight Year Bib Gourmand Awardee Opens Second Outlet

The renowned Kok Sen Restaurant, a household name at Keong Saik with an impressive eight-year streak on the prestigious Michelin Bib Gourmand list, has expanded with a second outlet at City Square Mall. This milestone marks a new chapter for the family-run restaurant, which has been serving authentic Cantonese delights for over 54 years, spanning three generations.

Beyond its signature classics, the City Square Mall outlet also debuts exclusive dishes, offering both loyal patrons and new diners something fresh to look forward to.

Crispy Smoked Tea Duck 4/5

A highly anticipated new dish, the Crispy Smoked Tea Duck ($25/$50), is available in limited quantities daily. The duck is meticulously marinated for at least 8 hours in a secret sauce that deeply infuses the meat with rich flavours before being air-dried for 2-3 hours to remove excess moisture. It is then smoked and deep-fried to perfection, resulting in an incredibly light, crispy skin that complements the tender, fragrant meat.

Kok Sen's Original Big Prawn Thick Beehoon White Soup 4/5

Another City Square Mall exclusive is Kok Sen's Original Big Prawn Thick Beehoon White Soup ($19/$38/$57). This comforting dish features large, succulent prawns and thick rice vermicelli, all immersed in a robust, non-spicy superior prawn broth. Unlike the spicier, well-loved version at the Keong Saik outlet, this rendition stays true to the Wong Family's original recipe, which has been passed down for generations and enjoyed during festive celebrations, birthdays, and family gatherings.

Claypot Yong Tau Foo 4/5

A must-try staple at Kok Sen, the Claypot Yong Tau Foo ($18/$27/$36) is a hearty, comforting dish that highlights freshly made stuffed beancurd, brinjal, capsicum, and red chilli, all generously filled with a flavorful mix of squid and prawn paste. The dish is finished with a fragrant, umami-rich bean sauce, making every bite a perfect balance of textures and flavors.

Deep Fried "Yu Gai" 3.5/5

The Deep Fried "Yu Gai" ($20/$30/$40) features thick, fleshy strips of deep-fried Toman fish meat fried to a golden crisp. What truly elevates this dish is the Chef's special dipping sauce, which enhances the fish's natural sweetness and adds a bold depth of flavour.

Roasted Pork with Black Sauce 4.2/5

The Roasted Pork with Black Sauce ($18/$27/$36) is a must-order for those who love a flavourful, saucy dish. Crispy, freshly roasted pork is wok-fried with caramelised onions and a rich, savoury-sweet black sauce, making it the perfect accompaniment to a bowl of steamed rice.

With its rich culinary heritage, new location, and exclusive dishes, Kok Sen's second outlet at City Square Mall is a fantastic addition to Singapore's food scene. Whether you're a long-time fan of their Michelin Bib Gourmand classics or eager to try their new, exclusive offerings, this expansion ensures that the Wong family's time-honoured flavours continue to delight old and new generations alike.

Note: This is an invited tasting.


Kok Sen Restaurant
City Square Mall
180 Kitchener Road
#04-31/32
Singapore 208539
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 3pm, 430pm - 9pm

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