Moon Moon Food (雙月食品社) @ JEM - Taiwan’s Michelin-approved Restaurant Opens Its Second Outlet in the West of Singapore

Good news for Westies! Moon Moon Food (雙月食品社), the popular Michelin Bib Gourmand awardee from Taiwan, has expanded its footprint with a new outlet at JEM, Jurong East, joining its other locations at Ngee Ann City and VivoCity. After previously dining at the Ngee Ann City outlet, I was excited to revisit this beloved eatery, which is now conveniently located nearer to home.

Spicy Sesame Noodle 4.8/5

A must-try dish at Moon Moon Food is the Spicy Sesame Noodle ($13.80). The noodles are delightfully chewy with an excellent bite, tossed in a rich, nutty, and aromatic sesame sauce with a subtle kick of spice. It's comforting, addictive, and full of flavour. It is a bowl of slurping goodness that's hard to resist.

Braised Dish 3/5

Moon Moon Food also offers a selection of Taiwanese-style braised items, with nine options to mix and match. I tried the Bai Ye Tofu, Pork Moon Bone, and Pork Heart ($10.80 for 3 items). While the ingredients were cooked tender and well-soaked in the braising sauce, the flavours were relatively mild and didn't leave a strong impression.

Taiwanese Salty Crispy Popper 3.8/5

The Taiwanese Salty Crispy Popper is perfect for snacking. It comes in chunky, karaage-like bites that are juicy inside and crispy on the outside. Seasoned in classic Taiwanese fashion, it makes a satisfying nibble with your noodles or soup.

Peeled Chilli Pepper Chicken Soup 4.5/5

One of the highlights of the meal was the Peeled Chilli Pepper Chicken Soup ($18.80). The soup was light yet deeply flavourful, using a chicken broth base, drawing sweetness from cabbage and a gentle kick from peeled green chilli. The result is a comforting and warming bowl, perfect for rainy days or if you're feeling under the weather.

Moon Moon Signature Fried Rice 3/5

We also sampled the Moon Moon Signature Fried Rice ($13.80). While the ingredients were well-cooked and the rice had a nice texture, the overall flavour was too mild for my preference. A touch more wok hei or seasoning would have elevated this dish further.

Taro Toast with Ice Cream 3.5/5

To end on a sweet note, we had the Taro Toast with Ice Cream ($8.80). The crispy pastry encasing sweet, smooth taro paste was enjoyable, and the sesame fragrance added a nice touch. The accompanying ice cream helped balance the richness, making it a satisfying dessert, if not particularly stand out.

Moon Moon Food's arrival at JEM is a welcome addition to the West's food scene. Its authentic Taiwanese flavours, comforting soups, and signature noodles offer a taste of Taiwan in a casual, no-fuss setting. While some dishes could use a stronger flavour punch, the Spicy Sesame Noodles and Chilli Pepper Chicken Soup alone make it worth a visit.

Note: This is an invited tasting.

Moon Moon Food (雙月)
JEM
50 Jurong Gateway Road
#01-011
Singapore 608549
Tel: +65 6470 8209
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun: 11am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Summer Hill @ Claymore Connect - A French Bistro Restaurant’s Unlimited Weekend Brunch Trolley

Summer Hill is a charming French bistro tucked away on the second floor of Claymore Connect, just a short stroll from Orchard MRT. While their regular menu features French staples like Wagyu Beef Bourguignon, Mussels Normandy, and French Fried Chicken, weekends bring a creative twist with their Brunch Trolley - a roaming service inspired by the "dim sum" cart, with menus that rotate every few months according to a new theme.

We dropped by on a rainy day and were greeted with a warmly lit, cosy space. The thoughtful decor and mix-and-match tableware added to the inviting atmosphere.

Brunch Trolley - Savouring Stories 3.8/5

From now until the end of May, the Brunch Trolley is themed 'Savouring Stories', with each dish inspired by iconic women writers. Priced at $79++ per person, the brunch includes unlimited servings of iced tea and all featured dishes during the dining session. Diners can opt for free-flow prosecco and wines with a top-up of $55++. The trolley service is available on specific sessions: Fridays at 12pm and Weekends at 11am and 1.30pm. During these sessions, the regular a la carte menu is paused.

Bread & Sides

Our experience started with a Bread Basket and three small side dishes: chicken liver pâté, gruyère eggs with onions, and a tomato-based ratatouille. Our server recommended that a touch of mustard brighten the overall flavours.

White Bean, Potato & Leek Soup with Olives

The White Bean, Potato & Leek Soup was next. It was warm and subtly briny due to the addition of chopped olives and olive oil drizzle.

White Clams

Then came the White Clams, served in a vibrant, spiced sauce with chilli and kaffir lime. It was a pity that the clams were relatively tiny.

Grilled Skate Wing

The Grilled Skate Wing was one of our preferred dishes. It was dressed in a slather of fragrant brown butter and lemon. We ordered seconds, and it fared better when served warm.

Charcoal-grilled Bangalow Pork Collar

We also enjoyed the tender Charcoal-grilled Bangalow Pork Collar, served with a creamy mustard-based sauce and crunchy hazelnuts. It paired nicely with the bread and the next dish, Aligot.

Aligot

Both my dining companion and I love mashed potatoes, so we were excited to dig into the Aligot, a stretchy and thick dish enriched with cheese and butter.

Red Wine Chicken, Spinach & Garlic Gratin

The savoury portions included Red Wine Chicken, Spinach, and Garlic Gratin. Though unassuming, the latter, mixed with onions, breadcrumbs, and butter, had us ordering seconds. Before dessert, the staff checked in to see if we wanted refills. All dishes are available for unlimited servings.

Snow Cone Bar

For dessert, we started at the Snow Cone Bar, where diners could customise their own icy treat with various syrups, such as peach, rose, watermelon, and toppings.

Valrhona Chocolate Almond Cake

Tarte Aux Pommes

We finished with two warm desserts: a Valrhona Chocolate Almond Cake with whipped cream and a Tarte Aux Pommes, an apple-frangipane tart with a crisp crust and custard-like centre. While the dishes were a mix of hits and misses, the attentive service and welcoming space made the experience better. It's a great way to sample the restaurant's menu in small portions, and it's best enjoyed with a group for sharing.

Make sure to make your reservations ahead of time.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Summer Hill
Claymore Connect
442 Orchard Road
#02-17
Singapore 238879
Tel:+65 8690 5907
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon, Wed-Sun: 1130am, 3pm, 6pm - 1030 pm
(Closed on Tue)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to destination. Journey time about 10 minutes. [Map]

Fu Hui Gen Tang (福慧根汤 ) @ Thye Hong Centre - Experience The Culinary Wellness Ritual Of Taiwan’s Famed 40-year-old Speciality Soup Restaurant

Fu Hui Gen Tang (福慧根汤 ), Taiwan's famed 40-year-old speciality soup restaurant, debuts in Singapore this February at Thye Hong Centre, bringing its renowned herbal wellness soup culture. Favoured by celebrities and politicians, its signature soup, crafted from 50 traditional Chinese medicinal herbs, is based on an imperial recipe from the Eastern Han Dynasty. Co-founded by Professor Wu, a renowned TCM practitioner, the restaurant marries ancient wisdom with modern refinement after years of research.

The soup follows the principles of five elements and five flavours, undergoing a meticulous "九蒸九晒" (nine steaming, nine sun-drying) process for optimal purity and balance. To fully experience its restorative effects, diners are advised to drink three bowls (600ml) of the soup before starting the rest of the meal. This allows the soup to enter the liver for detoxification, the spleen for nutrient absorption, and the kidneys for storage. Interestingly, the taste profile of each bowl changes depending on individual constitution, ranging from sweet, bitter, tingling, sour, to salty.

Fu Hui Gen Tang Chicken 5/5

The soup is available in three variations: Fu Hui Gen Tang Original, Chicken, and Mushroom. Diners can opt for an à la carte order or curated set menus, which pair the soup with a selection of complementary dishes. I tried the Individual Set Menu ($108 per person) featuring the Chicken variation, which had a deep herbaceous aroma but remained light and smooth on the palate. I was told the original variation delivers an even more intense herbal flavour. Drinking the soup might have a boozy effect on some individuals due to the accelerated blood circulation in the body. Back in Taiwan, diners will rest themselves on the tatami floor!

Black Fungus

Celtuce

After finishing the three bowls of soup, the meal began with two cold starters: Black Fungus with Vinegar and Celtuce with Preserved Snow Cabbage. The black fungus had a satisfying crunch, with a slight tanginess that whetted the appetite, while the celtuce offered a crisp texture and a subtle umami from the preserved snow cabbage.

White-braised Pig Trotter 3.8/5

Next came the White-braised Pig Trotter. Unlike the rich, heavily seasoned braised pork dishes, this version was much lighter in taste, almost reminiscent of Okinawan-style braised pig trotter. The clean flavours allowed the natural gelatinous texture of the pork to shine, though it could have been even more tender.

Vermicelli with Steamed Egg White 4.5/5

The final savoury dish was Vermicelli with Steamed Egg White. Japanese vermicelli is used for its texture and ability to absorb stocks. The soft, silky noodles soaked up the essence of the broth, harmonising perfectly with the delicate steamed egg white beneath.

Dessert was a serving of gelatinous White Fungus with Astragalus and Angelica. Lightly sweetened and infused with herbal depth, it was a soothing end to the meal, rounding out the experience with a lingering, aromatic finish.

Kindly Note: Fu Hui Gen Tang's soup is not recommended for individuals who have recently undergone major surgery, those with alcohol allergies, women in the early stages of pregnancy, and children under six years of age.

Note: This is an invited tasting.


Fu Hui Gen Tang
Thye Hong Industrial Centre
2 Leng Kee Road
#01-05/06
Singapore 159086
Tel: +65 8805 5400
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue - Sun: 12pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in Prosperity and Luck in the Year of the Snake

Celebrate the Lunar New Year in style at 藝 Yì by Jereme Leung, where tradition meets luxury. Choose from various carefully curated menus with signature dishes that symbolise prosperity, good fortune, and happiness. With its elegant atmosphere and impeccable service, Yì by Jereme Leung is the perfect place to gather with loved ones and usher in the Lunar New Year with a banquet of unforgettable flavours.

We were treated to the Opulence Set Menu ($258++ per person, minimum of 2 persons), a sumptuous array of festive delicacies inspired by the rich culinary traditions of various regions across China. The menu showcases an array of premium seafood, including abalone, succulent lobster, fresh fish, and more, each prepared with the utmost care to highlight their natural flavours. Each dish is beautifully presented in a communal style and then portioned into individual servings for each guest to enjoy.

Yu Sheng 3.8/5

No Lunar New Year celebration is complete without the time-honoured tradition of Lo Hei, and this year’s creation is the Prosperity Yu Sheng with Abalone, Spanish Iberico Ham, Honey Melon Slices, and Chef Jereme’s Signature Yunnan Rose Dressing. The delicate abalone is complemented by Spanish Iberico ham, while the sweet, crisp honey melon slices provide a refreshing contrast to the dish. The signature Yunnan rose dressing adds a fragrant, floral touch to bring all the flavours together. With its vibrant, festive presentation, this Prosperity Yu Sheng offers a wonderful start to the celebrations.

Sea Cucumber, Poached Squid, Roasted Duck 3.5/5

The next dish is a beautifully presented trio of appetisers. The Sea Cucumber with Shrimp Oil and Garlic has a subtle brininess enhanced by shrimp oil and garlic. The Poached Squid is quite tender, complemented by a fragrant ginger and scallion sauce, together with black moss and enoki mushrooms. Finally, the Roasted Duck with Tangerine Peel is smoky and savoury, although the citrus was quite subtle.

Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup with Abalone 4.8/5

The Double-boiled Wild Red Mushroom, Dried Scallop & Fish Maw Soup is a nourishing bowl of comfort, served with its own warmer. The broth, the result of hours of careful simmering, is infused with the natural sweetness of wild red mushrooms and the umami of dried scallops. Fish maw, renowned for its health and wellness benefits, adds a silky bite to the soup. Each spoonful offers a satisfying and rejuvenating experience.

Braised Pork Knuckle & Sun-dried Oyster with “Fa Choy” Black Moss 4.2/5

The dish of Braised Pork Knuckle & Sun-Dried Oyster with Fa Choy (black moss) is both great tasting and has auspicious connotations. Slow-braised to perfection, the pork knuckle has a rich, melt-in-the-mouth texture and a tasty savoury sauce. Sun-dried oysters are known for their briny sweetness and prized as a symbol of good fortune, while the "fa choy" (black moss) brings an earthy, slightly sweet flavour.

Steamed Spotted Garoupa 4.8/5

The Steamed Spotted Garoupa with Chicken Essence, Luffa Melon, Cured Meat, and Shao Xing Wine is cooked to bring out the delicate flavours of the fish and showcase just how fresh it is. The flesh is firm and flaky, and the addition of chicken essence and Shao Xing wine enhances the taste and aroma of the dish beautifully. This was my favourite dish of the evening!

Steamed Green Asian Lobster with Yellow Pepper Sauce 4.5/5

The Steamed Green Asian Lobster with Yellow Pepper Sauce was truly impressive, featuring half of a generously sized lobster. The lobster itself was wonderfully sweet and tender, perfectly complemented by the vibrant yellow pepper sauce. The sauce added a bold, piquant kick, balancing the rich, savoury flavours of the lobster with a good amount of spice, resulting in a deliciously memorable dish.

Hong Kong-style Macaroni filled with Cuttlefish Paste 4.2/5

As we all know, the final main dish of a Chinese banquet typically features a staple to end the meal on a satisfying note, such as rice or noodle. However, the Chef took a creative twist with this course, serving up Hong Kong-style Macaroni filled with cuttlefish paste, minced meat, black moss, cheese, and fresh basil. This dish is a playful deviation from the traditional, blending familiar Chinese ingredients with a Western-inspired touch. The macaroni is presented almost like little toadstools, which adds a whimsical presentation to the dish. Whilst this dish strays from the usual Chinese banquet offerings, I found it quite enjoyable.

Double-boiled Superior Bird’s Nest with Almond Cream & Egg White 4.5/5

We all agreed that this Double-boiled Superior Bird’s Nest with Almond Cream & Egg White dessert was fantastic. The fresh almond cream was exceptionally fragrant and velvety smooth, offering a delicate, nutty sweetness that went so well with the silky texture of the bird’s nest. The egg white added a light, airy quality to the dish, creating a gentle contrast to the richness of the cream.

Steamed Red Date “Nian Gao” and Homemade “Yuan Bao” Water Chestnut Cake 3.5/5

The Steamed Red Date "Nian Gao" and Homemade "Yuan Bao" Water Chestnut Cake with Nostoc Pearl is a delightful combination of tradition and symbolism. The "Nian Gao," a classic sticky rice cake, is infused with the natural sweetness of red dates, offering a rich and comforting flavour. The water chestnut cake, shaped like a gold ingot to symbolise prosperity and good fortune, is light and subtly sweet. The addition of Nostoc pearls provides a slightly crunchy texture. Best enjoyed with a pot of Chinese tea for a soothing conclusion to this rich and celebratory meal.

In conclusion, dining at 藝 Yì by Jereme Leung provides a wonderful experience to celebrate the Lunar New Year. Each course highlights the restaurant's dedication to culinary excellence and artistry. In addition to the set menus, 藝 Yì by Jereme Leung also offers a Lunar New Year 2025 à la carte menu, allowing diners the flexibility to choose their preferred dishes and create a personalised dining experience tailored to their tastes.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Summer Pavilion @ Ritz-Carlton Singapore - Usher in the Year of the Golden Snake at Summer Pavilion

Celebrate Lunar New Year in style at the one-Michelin-starred Summer Pavilion, where exquisite Cantonese cuisine takes centre stage. This festive season, the restaurant offers a selection of six- to eight-course set lunch and dinner menus, priced from S$158 per pax, available from 13 January to 12 February 2025.

Prickly Sea Cucumber Yu Sheng 4/5

Like every traditional Lunar New Year feast in Singapore, the meal begins with a Yu Sheng tossing, symbolising prosperity and abundance for the year ahead. This year, Summer Pavilion unveils an innovative Prickly Sea Cucumber Yu Sheng, elevating the classic dish with a unique touch.

Steamed Lobster Meat, Egg White, Black Caviar 4.5/5

The meal is then introduced with a duo of amuse-bouche. First is a vibrant Sautéed Prawn paired with cashew nuts, dried chilli, and balsamic pearls, a delightful mix of crunch and tang. Following this is the luxurious Steamed Lobster Meat with Egg White and Black Caviar, a refined interpretation reminiscent of a decadent chawanmushi.

Dim Sum Platter 4.2/5

The Dim Sum Platter impresses with a trio of expertly crafted items: a Steamed Scallop Dumpling, a Poached Prawn Dumpling in Black Vinegar, and a Pan-fried Roasted Duck Bun. Each bite showcases different cooking techniques — steaming, poaching, and pan-frying—highlighting the restaurant's finesse and skill.

Double Boiled Chicken Soup 4.5/5

Next is a comforting Double-boiled Chicken Soup featuring premium ingredients such as fish maw, Matsutake mushrooms, dried scallops, and soaked Nostoc algae. This nourishing soup epitomises the hallmark of Cantonese cooking: balance and depth.

Steamed Dong Xing Grouper Fillet 4.5/5

A signature from Chef Cheung, the Steamed Dong Xing Grouper Fillet is delicately paired with luffa gourd and black fungus. The perfectly steamed fish is tender and sweet, with a light broth that enhances the grouper's natural flavours.

Steamed Vermicelli, King Scallop Caviar, Crab Roe and Egg White 4.8/5

The highlight of the night is the Steamed Vermicelli with King Scallop, Caviar, Crab Roe, and Egg White. This silky, slurp-worthy dish is served in a rich, savoury broth that draws comparisons to Shanghai Crab Roe Noodles. Every element, from the smooth vermicelli to the decadent broth, creates a harmonious and addictive dish that leaves a lasting impression.

Chilled Superior Bird's Nest, Pear, Osmanthus 4.5/5

The meal concludes with the Chilled Superior Bird's Nest, served with osmanthus-infused poached pear. This light, refreshing dessert provides the perfect sweet ending to a luxurious Cantonese feast.

Osmanthus Jelly 4/5

Finally, petite fours are served in the form of Osmanthus Jelly and Osmanthus Sachima — delicate bite-sized treats that add a lovely, nostalgic touch to the dining experience.

Osmanthus Sachima 4/5

Diners celebrating the first 15 days of the Lunar New Year at Summer Pavilion will receive exclusive Ritz-Carlton red packets and a pair of mandarin oranges per reservation. Vegetarian Yu Sheng and Pen Cai are available for takeaway for those looking to host celebrations at home.

For reservations, please call +65 6434 5286 or email rc.sinrz.summerpavilion@ritzcarlton.com.

Note: This is an invited tasting.


Summer Pavilion
Ritz-Carlton Singapore
Level 3
7 Raffles Avenue
Singapore 039799
Tel: +65 64345286
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Nearest MRT: Promenade (DT Line)

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

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