Firangi Superstar @ Craig Road - Launches Brand-New Saturday-Only Champagne Superstar Brunch

Firangi Superstar at Craig Road has introduced a brand-new, Saturday-only affair - the Champagne Superstar Brunch. Showcasing its signature modern Indian cuisine in a free-flow brunch format, the experience offers tiered options, from a food-only package to a premium champagne indulgence. Each set includes a selection of starters, a main course, and free-flow desserts.

Caviar Puri

Spiced Poha Papad Pulled Pork, Mushroom Pepper, Fry Endive Crab, Sunchoke

The brunch starts with the Out of the Box Starterkit, a beautiful presentation that opens up to reveal eight canapé-like bites. We tried both the vegetarian and non-vegetarian versions. The Caviar Puri was one of my favourites, featuring creamy mashed potatoes, tangy crème fraîche, and bursts of savouriness from caviar and ikura.

Sesame Murukku with Salmon/Beetroot Mousse

Podi Cheese Dosa

The vegetarian variation with lemon ikura was equally intriguing. The Sesame Murukku with Salmon or Beetroot Mousse (Veg) stood out too, an aesthetically pleasing bite with savoury mousse atop sweet, crispy murukku. The Podi Cheese Dosa offered moreish, cheesy bites that were easy to enjoy.

Avocado Kulcha with Egg Jam, Biryani-Spiced Bacon/Celeriac

Mango Lassi

Truffle Puri

Overall, the starter kit made for an engaging and playful introduction, though I found the flavours relatively restrained for Indian cuisine. Even the Truffle Puri lacked the bold piquancy I was anticipating.

Steak & Eggs 4/5

For mains, we had the Steak & Eggs (+$20) and Baked Eggs with Keema Pav. The Steak & Eggs featured a grass-fed striploin served with masala scrambled eggs. The striploin was evenly seared, well-seasoned, and flavorful, while the eggs, though nicely cooked, lacked much of a hint of masala.

Baked Eggs with Keema Pav 4.5/5

The Baked Eggs with Keema Pav delivered the most distinct Indian flavours of the meal. The braised minced mutton was heady with spices and heat, rich and deeply savoury, while the accompanying soft, heavily buttered toast balanced the intensity with its comforting sweetness.

Strawberry Shortcake 4/5

Rum Chocolate Cake 4/5, Carrot Cake 4/5

Desserts are free-flow, featuring a rotating selection that includes Strawberry Shortcake, Cinnamon-Ginger Cookie, Rum Chocolate Cake, Bru Coffee Cannoli, and Carrot Cake with Cardamom Frosting. The Rum Chocolate Cake stood out with its crunchy Parle-G crumble — buttery-sweet bits made from India's nostalgic Parle-G biscuits. I also enjoyed the Strawberry Shortcake for its tender buttery sponge cake slathered with tart berry jam in between, and the Carrot Cake for its moist, spiced-forward sponge cake and velvety cardamom frosting.

Champagne Superstar Brunch takes place every Saturday, 12pm to 230pm. The Marvelous ($68) is a food-only option, and the Magnificent Superstar Experience (+$70 per person) includes 2.5 hours of free-flow Bauget-Jouette Brut & Rosé Champagne, house red and white wines, brunch-time cocktails, house beer, soft drinks, and Masala chai. For the ultimate indulgence, the Massjestica Superstar (+$188) upgrades the experience with premium champagne.

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.


Firangi Superstar
20 Craig Road
#01-03
Singapore 089692
Tel: +65 63043022
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to Craig Place. Cut through Craig Place to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

54° Steakhouse @ Amoy Street - A Contemporary Steakhouse Redefining the Classics

Located in the heart of the CBD along Amoy Street, 54° Steakhouse is the newest contemporary steakhouse concept by Food Concepts Group (behind Altro Zafferano and Griglia). Its name pays homage to both its address and the precise internal temperature (54 °C) of a perfectly cooked medium-rare steak. Unlike the group’s previous Italian concepts, 54° Steakhouse reinterprets the classic steakhouse through a globally inspired, modern lens.

Potato Brioche 4/5

A must-try to begin is the Potato Brioche ($8), served with three types of housemade butter – Original, Whipped Caramelised Onion, and Beillevaire Salted Butter. Fluffy and pillowy, the brioche offers a comforting start, elevated by the rich butters.

Yellow Tuna 4.2/5

Beef Tenderloin Tartare a la Parisien 4/5

Seafood lovers will appreciate the Yellow Tuna ($24), inspired by smoky Korean beef tartare. Wild-caught Australian tuna is seasoned with smoked ponzu, sesame oil, and crowned with cured egg yolk, its freshness balanced by sweet nashi pear. Alternatively, the Beef Tenderloin Tartare à la Parisien ($28) delivers a more classic rendition. Finely chopped Black Onyx beef is combined with Dijon mustard, gherkins, capers, shallots, and Worcestershire, then topped with egg yolk and accompanied by crisp paprika chips.

Amela Tomatoes 4.2/5

For something refreshing, the Amela Tomatoes ($22) makes a delightful Mediterranean-style salad with Japanese Amela tomatoes, French beetroot, and smoked Greek yoghurt. Each element is carefully prepared — the beetroot marinated French-style with orange juice and sherry vinegar, while the yoghurt is smoked with applewood, giving depth to the vibrant dish.

Capellini 4/5

Pan-Seared Hokkaido Scallops 4/5

The Capellini ($58) is an elegant cold pasta inspired by Japanese noodles, topped with raw Mozambique langoustines and caviar. Seasoned with truffle oil, shio kombu, and Sichuan pepper, the dish is refined yet indulgent. Another highlight is the Pan-Seared Hokkaido Scallops ($32), paired with smoked Snake River Kurobuta bacon and truffle leek velouté — a surf-and-turf interpretation that strikes a balance of richness and delicacy.

Satsuma Wagyu A4 4.2/5

Of course, the stars of the menu are the steaks. Using a signature method, each cut is first seasoned with a proprietary spice blend before being grilled over Australian ironbark wood for a smoky depth, then finished over white binchotan charcoal for that perfect caramelised crust.

USDA Prime Linz Heritage Angus 4.2/5

Black Onyx Angus by Ranger Valley 4/5

Australian Sanchoku Wagyu 4.5/5

- Satsuma Wagyu A4 ($98/170g) from Kagoshima impresses with its silk-like texture and snowflake marbling.

- USDA Prime Linz Heritage Angus (from $98/320g) delivers bold, full-bodied flavours.

- Black Onyx Angus by Ranger Valley (from $78/250g) is prized for its buttery richness from long grain-feeding.

- Australian Sanchoku Wagyu (from $48/300g) balances tenderness with clean, juicy flavours.

To further enhance the experience, housemade sauces ($8++ each) are available — from the house-blend 54 Steak Sauce to Café de Paris, Chimichurri, Pepperberry & Brandy, and Béarnaise.

The Lemon 4.2/5

Burnt New York Cheesecake 4.5/5

Desserts are no afterthought here. The signature The Lemon ($18) surprises with its citrus parfait encased in a delicate white chocolate shell, revealing a refreshing yuzu gel core with lemon sorbet and crumble. For something more indulgent, the Burnt New York Cheesecake ($14), double-baked with French cream cheese and paired with vanilla-blueberry compote, hits the spot. Chocolate lovers will adore the Cold Fondant ($16) — layers of sponge, praline, mousse, and a liquid Gianduja hazelnut-chocolate centre, crafted with Valrhona chocolate for a decadent finish.

Cold Fondant 4.2/5

54° Steakhouse is not just another steakhouse in the CBD. With its meticulous approach to steaks and a globally inspired menu that strikes a balance between creativity and comfort, it stands out as a destination for both meat lovers and those seeking contemporary dining flair. From refined appetisers to showstopping mains and inventive desserts, it delivers a complete dining experience worth seeking out.

Note: This is an invited tasting.


54° Steakhouse
54 Amoy Street
Singapore 069880
Tel: +65 8893 7701
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 11pm
Sat: 6pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]

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

Niku Niku Oh!! Kome @ Resort World Sentosa - Japanese Wagyu Hamburg Steak Grilled Before Your Eyes

Niku Niku Oh!! Kome, a concept by Japan's top listed F&B company Monogatari Corporation, opened its doors at Weave, Resorts World Sentosa, in August 2025. With over 40 outlets across China, Hong Kong, Jakarta and Manila, the Singapore outpost marks a partnership between Monogatari Corporation and homegrown brand Putien.

At Niku Niku Oh!! Kome, diners are treated to the theatrical experience of live grilling, where Japanese aged wagyu beef hamburg steaks are cooked right in front of your eyes at the counter. Each patty is freshly ground and hand-pounded daily at the outlet, ensuring maximum flavour and a satisfying texture. To personalise the experience, diners can choose from three signature sauces, five condiments, and even optional indulgent toppings such as melted cheddar or a raw egg yolk. Every set also comes with free-flow rice, soup and broccoli.

Original Hamburg Steak 4.5/5

We started with the Original Hamburg Steak. The beef was meaty, juicy, and full of flavour. Adding an egg gave the dish an extra layer of creaminess that elevated the whole enjoyment. While the spotlight is on the hamburg, the unspoken hero here is the rice – soft, fluffy and polished in-house from husked grains for optimal freshness. The restaurant uses a special blend of Japanese Niji no Kirameki rice and Vietnamese jasmine rice, resulting in an aromatic and delicate complement to the steak.

Cheese Hamburg Steak 4.5/5

Next up was the Cheese Hamburg Steak, where the patty was smothered in melted cheddar and freshly grated Grana Padano. The richness of the cheese deepened the flavours of the beef, reminding me of a decadent cheeseburger, but with the juiciness of a premium wagyu patty. Definitely one of my favourites.

Avocado Hamburg Steak 4.2/5

The Avocado Hamburg Steak came topped with avocado slices, tartar, and teriyaki sauces. While unique, this combination did not quite hit the mark for me, as the flavours seemed to compete rather than complement the beef. It was my least favourite of the three.

Prices at Niku Niku Oh!! Kome are surprisingly reasonable. A basic set with two original hamburg steaks starts at $16.80, while the most expensive set at $22.80 offers all three flavours. Each set is generous, inclusive of one pasteurised egg, along with unlimited servings of soup, rice, and broccoli – making it a value-for-money experience, especially given the premium quality of the wagyu beef.

Note: This is an invited tasting.


Niku Niku oh!! Kome
Weave Mall
Resort World Sentosa
26 Sentosa Gateway
#01-228
Singapore 098138
Tel: +65 6908 3100
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station., Take Monrail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

boCHINche @ Club Street - New Weekly Offerings Including Free-Flow Steak Experience on Weekend

boCHINche, the beloved Argentinian steakhouse on Club Street, has rolled out a brand-new line-up of Weekly Offerings, specially curated by Executive Chef Fabrice Mergalet. Regulars and steak aficionados alike will be thrilled by its latest weekend indulgence — a free-flow steak experience. Available every Saturday and Public Holiday from 11.30am to 3pm, you can tuck into a 90-minute feast of unlimited steaks, featuring the restaurant's Signature Argentinian "Frimsa" Ribeye, Frimsa Sirloin, and the premium add-on, "Robbins Island" Inside Skirt.

Frimsa Sirloin 3.5/5

Each portion (200g) is grilled over a fragrant blend of jarrah, apple, and lychee wood, imparting a distinct smokiness. The Signature Argentinian "Frimsa" Sirloin, being a leaner cut, made for a great opener. Mine was evenly cooked, succulent, with a lovely char on the surface.

Argentinian Frimsa Ribeye 3.8/5

In contrast, the Signature Argentinian "Frimsa" Ribeye (British Angus, grass-fed, and 28 days wet-aged) was juicier, with its marbled fats rendering beautifully to enhance both flavour and texture.

“Robbins Island” Inside Skirt 3.8/5

For an additional $10, diners can upgrade to the "Robbins Island" Inside Skirt, a Full Blood Wagyu cut that's grass- and cereal-fed, aged for 38 days. With high marbling, it proved the most flavourful of the trio, especially at the charred edges. Its natural fibrousness gave it a chewier bite as well.

This 90-minute free-flow Argentinian steak experience is priced at $55 per person. For just $8 more, complete the meal with free-flow sides - crisp Provençal Fries tossed with garlic and parsley, and refreshing Mixed Greens dressed in balsamic.

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.


Bochinche
27 Club Street
Singapore 069413
Tel: +65 6235 4990
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Nearest MRT: Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat: 1130am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Steak Sudaku @ Beach Road - Omi Beef Steakhouse , Importing The Prized Beef Directly From Shiga Prefecture

Steak Sudaku has recently opened its second outlet along Beach Road. Specialising in Omi beef, one of Japan's top wagyu brands with over 400 years of heritage. The restaurant imports its prized beef directly from Shiga Prefecture.

The menu features three types of beef cuts with varying degrees of marbling alongside other non-steak dishes that showcase the versatility of this premium ingredient. Steak options include the A5 Regular Wagyu Steak ($29.80/150g), A5 Grade Lean Wagyu Steak ($34.80/150g), and A5 Grade Marbled Omi Beef Steak ($39.80/150g). I tried both the Lean Wagyu and the Marbled Omi Beef.

A5 Lean Wagyu Steak 4.5/5

The A5 Lean Wagyu Steak offers a cut with a higher proportion of lean meat and finer fat particles. As it's derived from a more muscular section, the steak had a chewier bite and a meatier texture. I was pleasantly surprised by the depth of flavour in each bite, especially given that it's a leaner cut. The savoury steak sauce poured over upon serving added an umami-rich dimension to the overall profile.

A5 Marbled Omi Beef Steak 4/5

In contrast, the A5 Marbled Omi Beef Steak, with its high-fat marbling, was sliced thinner and given a quick sear on both sides before being served on a hotplate. The thinner cut helped render the fat more effectively, resulting in a rich and flavourful bite that wasn't overwhelmingly fatty. That said, the tail end of the steak was slightly drier than the centre. Overall, the steaks were satisfying, though I felt that the black pepper seasoning and steak sauce could be toned down, allowing the natural flavours of the beef to shine.

There's also an option to turn your steak into a set by topping up for Salad ($2.80), Soup ($2.80), and Rice ($3.80), all of which come with free refills. The salad, essentially sliced cabbage, was quite basic and skippable, especially since pickles were already provided at the table. The soup, made from beef trimmings simmered for three hours, felt homely and rustic in the best way, though it could benefit from less salt. The rice was plump, glossy, and enjoyable, something I would much prefer over the wedges that were served alongside the steak.

Stepping into Steak Sudaku feels like walking into a small, rustic eatery in Japan. With its simple furnishings and somewhat makeshift decor, it’s a no-frills spot for diners craving a fuss-free wagyu steak experience.

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.


Steak Sudaku
Concourse Skyline
302 Beach Road
#01-09
Singapore 199600
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 11pm - 3pm, 5pm - 9pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to The Concourse. Continue to Concourse Skyline. Walk to destination. Journey time anbout 5 minutes. [Map]