Lucine by LUNA @ Somerset - Popular Cafe With Intricate Entremets Now Serve Hot Savouries

Lucine by LUNA, the new cafe opened by the popular homegrown patisserie LUNA, has made its debut at 111 Somerset, offering an expanded menu that includes exclusive hot savouries and unique flavoured lattes.

Much like their flagship on Amoy Street, Lucine continues to serve the intricately crafted cakes and pastries that have made LUNA a favourite among dessert lovers and cafe-goers.

Tiramisu Latte 4.2/5

The Tiramisu Latte ($8.50) is a standout on the drink menu, which pleasantly surprised us with its balanced sweetness. Unlike many overly sweet-flavoured lattes, this one was creamy and came with a ladyfinger for dipping into the latte.

Black Sesame Latte 4/5

We also tried the Black Sesame Latte ($8.50) but felt that the black sesame flavour could have been more pronounced.

Eggplant Salad 4/5

On the savoury side, we started with the Eggplant Salad ($12.90). The highlight of this dish was the panko-crusted eggplant fritters, which were crunchy and well-seasoned. The base of mixed lettuce, baby spinach, hard-boiled egg, cherry tomatoes and onions was dressed with roasted red capsicum dressing.

All Day Breakfast 2.8/5

The All Day Breakfast (from $8.90) was a customisable option that started with scrambled eggs, toasted sourdough, and salad greens. Unfortunately, it didn't impress us as much as we had hoped, as the sourdough was thin, and the scrambled eggs lacked creaminess. We also had add-ons of Tater Tots ($2), Creamed Spinach ($3.90) and Sauteed Garlic Mushrooms ($3.90) as sides, but they fell short of expectations.

Spam & Cheese 4.2/5

We were more impressed by the Spam & Cheese Sandwich ($10.90), which featured thick-cut chicken spam and cheddar, served between toasted brioche. The crisp crust on the fried spam and a tangy sriracha mayo added just the right amount of tangy heat. Each sandwich is accompanied by a side of mixed greens.

Pistachio Roulade 4.5/5

Of course, LUNA's handcrafted entremets were the highlight of the visit. The Pistachio Roulade ($8.80) was a personal favourite, featuring a soft pistachio chiffon sponge layered with nutty pistachio cream and a tangy raspberry compote.

Blossom 4.2/5

The Blossom ($8.50) is an excellent choice for something more refreshing. This dessert offers subtle sweetness and a floral fragrance, combining strawberry elderflower yoghurt mousse, strawberry curd and compote, rose sponge, and feuilletine crunch.

Citrus Tart 4.2/5

If you're in the mood for a bright and tangy dessert, the Citrus Tart ($8.50) won't disappoint. With its tangy lime curd, orange confit, and vanilla sponge all nestled in a vanilla tart shell and topped with chantilly cream, it provided a well-balanced and zesty finish to our meal.

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.


Lucine by LUNA
TripleOne Somerset
111 Somerset Road
#01-06
Singapore 238164
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Thu: 9.30am - 6.30pm
Sat-Sun: 9.30am - 9pm
Sun: 9.30am - 7.30pm

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

Butcher's Block @ Raffles Hotel Singapore - Refreshed Spring Menus Forged Through Fire, Rooted in Hawaiian Philosophies

I revisited Butcher's Block at Raffles Hotel Singapore to explore its refreshed Spring menus, showcasing the best of nature through produce sourced directly from the restaurant's local farm. Partnering with Singaporean indoor vertical farm, farmd, Butcher's Block demonstrates its commitment to food sustainability, reflecting the Hawaiian values of Aloha Aina (love of the land) and Malama Aina (to care for the land).

Hokkaido Milk Parker Roll, Konbu Butter 4.8/5

A signature delight, the complimentary Hokkaido Milk Parker Roll with Konbu Butter sets a high standard. The fluffy Asian milk bun paired with konbu butter is irresistible, though one might need to resist filling up before the main course.

Australian Lamb Tacos, Chermoula ($15 for 2pc) 4/5

The Australian Lamb Tacos ($15 for 2pc) present a delightful fusion of flavours and textures. Shredded lamb shoulder rests atop a crisp yellow endive leaf, accompanied by a vibrant medley of yuzu kosho, chermoula, pickled fennel, green apple, and coriander. Dusting green powder adds a pop of colour and an extra layer of flavour. Drawing inspiration from Mexican cuisine, the traditional tortilla is replaced with endive, offering a refreshing and crunchy vessel for the succulent lamb filling. This innovative twist is reminiscent of Korean barbecue, where grilled meats are often enjoyed wrapped in greens, known as 'ssam.' The result is a taco experience that balances bold flavours with fresh, crisp elements, creating a unique and memorable dish.

Western Plains Spam ($38 for 2pc) 4.2/5

Chef Jordan's rendition of the Western Plains Spam ($38 for 2pc) pays homage to the beloved Spam Musubi, a popular snack and lunch staple in Hawaii. Drawing inspiration from this iconic dish, Chef Jordan crafts his own version using premium ingredients and a touch of creativity. Instead of using store-bought spam, Chef Jordan takes the extra step to make the spam from scratch, using free-range pork sourced from Western Plains, Australia. The grilled spam is artfully sandwiched on top of a block of Yumepirika rice, creating a harmonious blend of textures and flavours. Wrapped together with nori, reminiscent of Japanese onigiri, the dish offers a delightful combination of savoury, salty, and slightly sweet notes.

Australian Lamb, Carrot Brown Butter Puree 4.2/5

From the "Whole Animal Butchery" section of the a la carte menu, we indulged in the Australian Lamb ($55), showcasing this noble meat's versatility. The dish presents three distinct cuts of lamb — rack, leg, and saddle — each meticulously prepared in-house and cooked using three different techniques: grilling, smoking, and sous vide. The lamb rack, tender and succulent, boasts a perfect char from the grill, while the leg offers a smoky aroma and a melt-in-your-mouth texture, thanks to the careful smoking process. Meanwhile, the saddle, cooked sous vide, delivers unparalleled juiciness and tenderness, ensuring a memorable dining experience with every bite.

Pork Loin Char Siu, Pork Belly, Prosciuto Tuile 4/5

Pork Tomahawk 4.8/5

Another standout from the "Whole Animal Butchery" selection is the Whole Pig from Western Plains ($120), meticulously prepared in-house to showcase five distinct parts of the animal, totalling 350g of delectable meat. The five different cuts include the Tomahawk, Pork Loin, Pork Neck, Pork Belly, and Prosciutto Tuile. Among these, the Pork Tomahawk steals the spotlight, aged for at least 21 days before being expertly grilled with the skin on. The result is a pork dish that is impeccably clean in flavour and tender in texture, with a satisfying crunch from the puffed crackling on the skin. Another noteworthy preparation is the Pork Neck, executed in the Chinese Char Siu style, which exemplifies the diversity inherent in Hawaiian cuisine, blending various culinary influences to create a truly unique Hawaiian cuisine.

Rangers Valley Full-blood Wagyu OP Rib 4.5/5

From the expanded "Chef's Prime Selection" showcasing premium beef from Rangers Valley in New South Wales, Australia, we indulged in the Rangers Valley Full-blood Wagyu OP Rib ($480), accompanied by kabocha squash bone marrow puree. Aged for up to a week to enhance its flavour profile and boasting a marbling score of Mbs 9+, this exquisite cut is bursting with rich flavours. Its succulent meat is complemented by a delightful crust on the surface, achieved through the gentle kiss of an open flame.

Butcher's Block Farm Salad, Comte Cheese 4/5

To complement the delectable mains, we savoured a variety of sides, including the Butcher's Block Farm Salad ($14). This refreshing salad features a medley of fresh greens and herbs harvested directly from the restaurant's own indoor vertical farm. Tossed with a flavorful roasted garlic aioli and finished with grated comte cheese, each bite is a burst of vibrant flavours and textures, showcasing the essence of farm-to-table dining.

Grilled Asparagus, Potato Koji 3.5/5

Sourced from France, the seasonal White Asparagus is brushed with butter and delicately seasoned with lemon zest, lemon juice, and fleur de sel. The asparagus is lightly grilled to perfection. Paired with a delicate koji foam dusted with shiitake mushroom powder, each bite offers a harmonious balance of flavours and textures. The natural sweetness of the white asparagus is beautifully complemented by the buttery richness and tangy zest seasoning, creating a delightful dish.

Crispy Potato, Brown Butter Emulsion, Sunomono 5/5

Indulge in the irresistible Crispy Potato ($14) at Butcher's Block. These twice deep-fried smashed potatoes are a true sensation, boasting a perfect balance of crispiness and tenderness. Tossed in garlic butter and generously dusted with furikake and dehydrated kimchi powder, each bite bursts with layers of flavour. The garnish of fresh chives adds a refreshing touch, enhancing the overall palate experience. Despite being served alongside sunomono and brown butter emulsion, these potatoes shine on their own and are undoubtedly a must-order item for any visit.

Kinmedai 4.5/5

Transit from the land to the sea with the exquisite Japanese Kinmedai ($107) at Butcher's Block. This delightful dish features tender Kinmedai adorned with spring onions, marigold leaves, onion flowers, and fennel flowers, creating a symphony of flavours and textures. What truly surprises the palate is the ingenious use of Cantonese black bean sauce, showcasing the diverse culinary influences found in Hawaiian cuisine. This fusion of flavours highlights Hawaii's rich cultural melting pot, resulting in a truly unique and unforgettable dining experience. A side of Hokkaido Sushi Rice with Furikake is served to complete the dish, allowing diners to enjoy the succulent fish with the perfect accompaniment. This nod to Hawaiian dining traditions adds depth and complexity to the dish.

Grilled Squid Luau 3.8/5

Indulge in a modern twist on a traditional Hawaiian dish with the Grilled Squid Luau ($48) at Butcher's Block. This innovative reinterpretation features grilled squid, expertly cut into thin strips and seasoned with a tantalising blend of lemon chilli vinaigrette and chermoula. The squid is then paired with a Japanese taro leaves sauce, creating a harmonious fusion of flavours. To elevate the dish further, it is garnished with vadouvan spiced almonds, farmed radish, onion flowers, and fennel flowers, adding layers of texture and complexity. A drizzle of coconut cream provides a touch of richness and decadence, balancing the bright and refreshing flavours of the dish. While the flavours are undeniably bright and appetising, some diners may find the squid cut too thin to appreciate its texture fully.

Grilled Peach, Blood Orange Sorbet 4/5

Concluding our meal at Butcher's Block, we savoured the delightful Grilled Peach ($14) dessert. Nestled atop a bed of sable crumble, the Spanish white peach exuded a natural sweetness enhanced by a slow grilling process over a wood fire. This imparted a caramelised sweetness with a subtle hint of bitterness, adding depth to each bite. Complementing the grilled peach was a scoop of refreshing blood orange sorbet, providing a burst of citrusy flavour that balanced the sweetness of the fruit. The dish was further elevated with the addition of a delicate charcoal tuile, offering a subtle smokiness and a crisp texture. Garnished with fennel flowers and marigold leaves, the presentation was as beautiful as it was delicious, adding a touch of elegance to the dessert.

Overall, Butcher's Block continues to impress with its innovative dishes and commitment to quality ingredients. The Spring menus offer a culinary journey that celebrates the essence of nature and showcases the restaurant's dedication to sustainability.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

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]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Yon Yan (永焱) Fried Chicken Wings @ West Coast Market Square - The Fried Chicken Wing Stall That PM Lee Queued For 30 Minutes Is Back

Do you still remember the fried chicken wing stall at Redhill hawker centre which Prime Minister Lee Hsien Long has queued for 30 minutes for it? If you have been back to the stall at Redhill hawker centre, you will probably noticed that the uncle selling the chicken wings is no longer there, and it has changed hand. Apparently the uncle is forced to quit due to illness, and after half a year of treatment and resting, it has decided to make a come back at West Coast Market Square, naming his new stall Yon Yan (永焱) .

Fried Chicken Wing 4.2/5

The Fried Chicken Wing ($1.40 each) here is definitely the hot seller and the stall uncle only fried a small batch one at a time. While that increases the queue time, it ensures that the chicken wings are hot and fresh. The batter that coats the chicken wings are flavourful and crispy too. While the chicken wing was juicy, i thought it didn't quite absorb the marination. The meat tasted a little bland compared to the skin.

Bee Hoon 3/5

A plate of Bee Hoon at Yon Yan is priced at only 60 cents. This has not change for more than 10 years. Taste wise, I find it rather bland and texture was a bit too soft and wet for my liking.

Besides the fried chicken wing and bee hoon, the stall also sells other items such as Luncheon Meat, Fish Cake, Ngoh Hiang and Taiwan Sausage to along with the plate of bee hoon.

The stall facing the main road constantly has a queue, at the moment the waiting time probably is about 10 to 20 minutes. As words get around, I suspect the waiting time will be even longer.


Yon Yan (永焱) Fried Chicken Wings 
West Coast Market Square
Blk 726 Clementi West Street 2
#01-191
Singapore 120726
Facebook
Nearest MRT: Clementi (EW Line)

Opening Hours:
Tue-Sat: 11am - 2pm, 5pm - 830pm
(Closed on Sun & Mon)

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]

Pizza Maru @ Northpoint City – Korea’s Largest Pizza Chain Makes Debut With Their Popular Pizzas And Korean Fried Chicken

The world's largest Korean pizza chain, Pizza Maru arrives at our shores, offering an impressive selection of their popular Korean pizzas, fried chicken and more. With 530 franchises sprouting around the country, as well as existing branches in the United States, Hong Kong and China, Pizza Maru launches its first Singapore outlet at Northpoint City, the latest shopping-residential development in Yishun where crowds have been steadily thronging the area.

Their immense popularity is due to the patented well-being pizza doughs, healthy ingredients and special flavours. Their green-tea wellbeing pizza dough, which is fermented for more than 48 hours with micro-algae chlorella, as well as 12 kinds of natural grains including rye, black rice, barley and oats, making each slice of their pizza a delightfully nutrient-packed one. The quality over at the Singapore franchise is maintained as authentic and consistent as possible with flour and most of the ingredients directly imported from Korea as well.

Real BBQ Chicago 4.5/5

Under the Chicago Pizza category, we had the Real BBQ Chicago ($26.80/regular 9”) which features a special thick puffy pizza crust made using fibre-rich, antioxidant-packed black rice dough and stuffed with cream cheese mousse. The pizza is further layered with double mozzarella cheese, string cheese before topping with chicken chunks, roasted onion, mushrooms, tomato, potato, honey, and sprinkled with almond flakes, icing sugar and BBQ sauce. The black rice dough boasts a pillowy soft texture with an addictive chewy bite to it and a cream cheese surprise within. The copious amounts of different cheeses present in the pizza resulted in a pizza slice with so much cheese stretch when a piece is pulled out. While the generous amount of tender and juicy chicken chunks, together with the multiple complements added to the pizza contributed a great medley of rich flavours and textures that elevated the dish to a sublime calibre. Their Black Rice dough pizzas are definitely something not be missed if you’re dining at Pizza Maru.

Mango Ocean 4.2/5

The Mango Ocean ($19.80/regular 9”; $23.80/large 12”) is under the Premium Pizza category which features a pizza crust made using green tea dough. The pizza is layered with mozzarella cheese, before being topped with fresh seafood including the juicy shrimps, scallops, squids, and other complements of mushrooms, mango, broccoli, black olive, pilaf and spicy buldak sauce. The green tea dough boasts a soft chewy texture with very subtle hints of the green tea flavour which was overwhelmed by the generous blanket of mozzarella cheese and spicy buldak sauce. We were told that the green tea dough used focuses more on the well-being benefits it provides rather than the prominence of the green tea taste itself. Although mango is not a usual choice for pizzas, the freshness and juiciness of the sweet mango cubes added complement the assortment of savoury seafood well, rendering an execution excellence with a perfect sweet-savoury balance and additional spicy notes from the spicy buldak sauce.

Supa Hot Dak Ganjeong 4/5

The highlight of Pizza Maru does not just end with their selection of pizzas. They are also lauded for their Korean fried chicken as well. The Supa Hot Dak Gangjeong ($16.80/6pcs; $29.80/12pcs) features juicy chicken and an extremely crispy skin with a robust spicy flavour from the coating of the hot sauce. It comes with a choice of level 1 or 2 spiciness. So if you’re up for a heat challenge, go for the level 2. (Note: Picture is not representative and only displays a sampling portion of the dish.)

Honey Butter Coat 4.2/5

For the non-spicy version, go for their Honey Butter Coat ($16.80/6pcs; $29.80/12pcs) which features the consistently well-executed crunchy juicy chicken with generous amounts of fragrant honey butter powder, constituting a sweet-savoury combination that works perfectly. (Note: Picture is not representative and only displays a sampling portion of the dish.)

Onion Tartar 4.2/5

The Onion Tartar ($16.80/6pcs; $29.80/12pcs) features its undeniably crispy juicy chicken. It comes with dollops of aromatic onion tartar sauce and onion strips on top which provides an additional crunch. (Note: Picture is not representative and only displays a sampling portion of the dish.)

Spam Tower 4/5

A deconstructed approach to the usual bibimbap rice bowls, the Spam Tower ($12.80) comes in a bibimbap tower of chicken spam slice, generous amounts of fried kimchi, bell pepper, onion, cabbage, mushroom, egg and seaweed on a bed of fragrant rice, before being sprinkled with heaps of potato crisps, parmesan cheese and drizzled with siracha sauce. The crispy potato crisps complement the tenderness of the chicken spam, softness of the well-seasoned fried kimchi and crunchiness of the other complements perfectly, as sharp spicy accents of the siracha sauce kick in between the medley of ingredients. The Spam Tower embodies the korean style with finesse, blending the well-thought interplay of flavour and textural variations within the dish immaculately.

Nok Cha Latte 4.2/5

The Nok Cha Latte ($6.90) comes in a glass of milky matcha latte perfumed with a rich matcha taste which has a good bitter-sweet balance that I really enjoyed. The two dango balls on a stick sitting atop the drink has a soft chewy mochi-like texture, albeit rather tasteless.

Nok Cha Waffle Ice Cream 4/5

The Nok Cha Waffle Ice Cream ($11.90) features matcha flavoured waffles with a fluffy interior and slightly crispy exterior. A distinct matcha taste with a bitter undertone, the waffles also came with azuki beans and a scoop of vanilla ice cream. However, a choice of the matcha flavoured ice cream would be a better option to further accentuate the green tea flavour of the dessert.

The latest entrant from Korea, Pizza Maru is set to take Singapore by storm with their award-winning pizzas and fried chicken. With the first outlet already seeing long lines of diners at meal times, there are plans going well under way to launch more outlets somewhere with a more central location this year. Note: Pizza Maru is pork-free, lard-free and is currently applying for Halal certification.

Words and photos 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.


Pizza Maru
Northpoint City (South Wing)
1 Northpoint Drive
#B1-192/193
Singapore 768019
Tel: +65 62544307
Facebook
Nearest MRT: Yishun (NS Line)

Opening Hours:
Daily: 11am - 930pm

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

Springleaf Prata @ Jalan Tua Kong - The Ultimate Prata Alfredo

I have the honour to work with Springleaf Prata back in 2014 for the Ultimate Hawker Fest. Springleaf has been creating new innovative prata items every year since 2012 and introduced them into their menu. When I got words that it has created a new prata for 2017, I made my way down to their newest outlet at Jalan Tua Kong to check out their newest creation - Prata Alfredo!

Prata Alfredo 4/5

The all new Prata Alfredo ($9.90) comes with rosemary smoked chicken, fresh button mushroom, mozzarella cheese and creamy alfredo sauce, all stuffed into the prata. This is your ultimate creamy and cheesy prata with delectable mushroom and smoked chicken pieces encased in a crispy exterior, yet fluffy interior prata. For that instinct, it felt like I was having a cheesy toast. The latest creation definitely brings a new excitement to the traditional prata with an enjoyable western influences.

Plaster Blaster 4.2/5

I can't visit Springleaf Prata without trying the Plaster Blaster which we collaborated with Springleaf Prata to create for the Ultimate Hawker Fest back in 2014. Actually this is the version 2 because it has replaced the original masala hollandaise sauce with normal hollandaise sauce. Don't be despair as the restaurant still serves the original version, you just need to inform the staff that you prefer the masala hollandaise sauce over your crispy prata with turkey ham and poached egg.

Red Bean Prata 4.2/5

Not known to many is Springleaf's Red Bean Prata. The extremely thin tissue-like prata with sweet red bean paste may seen unassuming but this is a surprise favourite on the menu for me. The first time I had it, I thought it tasted like our Chinese pancake.

Umami 50 4.5/5 and Salted Egg Prawn Prata 4/5

Not to be missed is their Umami 50 and Salted Egg Prawn Prata creations for 2015 and 2016 respectively. The Umami 50 was created for Singapore's 50th birthday to signify 50 years of deliciousness in Singapore. The Umami 50 is also known as your heart attack prata as it is wrapped with chicken luncheon meat, chicken floss, mayonnaise, condensed milk, cheese and egg. I was initially sceptical but I was sold once I have a bite of it.

The other highlight is the Salted Egg Prawn Prata, driving on the bandwagon of the salted egg yolk trend in 2016. The combination of salted egg yolk sauce, cheese, egg and prawn is a new for prata with hint of curry aroma. The prata is packed with savoury richness that hits me like tank, complemented by the crunchy prawns in it.

Note: This is an invited tasting.


Springleaf Prata
57B Jalan Tua Kong
Singapore 457253
Tel: +65 66362935
Facebook
Website
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 8am - 12midnight

Direction: 
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 40 or 401. Alight 5 stops later. Walk to Elite Park Ave. Turn right onto Elite Park Ave and walk to Jalan Tua Kong. Turn left onto Jalan Tua Kong. Walk to destination. Journey time about 15 minutes. [Map]