Baci Baci Ristorante @ Serangoon Garden - Celebrates 12th Anniversary with 50% Off Pizza & Pasta

Tucked away in the leafy enclave of Serangoon Gardens, Baci Baci Ristorante is celebrating its 12th anniversary with a fresh new look and the same comforting, rustic Italian flavours that have made it a neighbourhood favourite for over a decade.

Meaning “Kiss Kiss” in Italian, Baci Baci Ristorante has quietly established itself as a go-to destination for authentic Italian fare, helmed by Chef Alberto Dalla Vecchia. From hearty, slow-cooked pastas to homemade pizzas baked in a wood-fired oven, the restaurant focuses on unfussy, generous cooking that feels warm and familiar.

To mark its 12th anniversary, diners can enjoy 50% off any pizza or pasta from Monday to Thursday, from now until 31 August 2026, making it a great time to revisit this neighbourhood gem.

Grilled Mediterranean Octopus 4/5

We started with the Grilled Mediterranean Octopus ($35), served with tomato salsa. The octopus was impressively tender and meaty, with none of the rubbery texture that can sometimes accompany grilled octopus. A good char from the wood-fired grill gave the exterior smoky depth, while the refreshing tomato salsa provided a bright, slightly tangy contrast. It is a simple combination, but one that lets the quality and natural flavour of the seafood come through.

Cacciucco 4.2/5

Next was the Cacciucco ($33), a traditional Tuscan-style seafood stew that makes for a hearty and comforting starter or main to share. The tomato-based broth was rich, savoury and robust, with a gentle sweetness developed from slow cooking. It comes generously loaded with seafood, including clams, mussels, prawns and squid, each adding its own layer of briny flavour to the stew. Best enjoyed with some crusty bread to soak up every last bit of the flavourful broth.

Submarine 4/5

For pizza, the Submarine ($35) is easily one of the more distinctive creations on the menu. Rather than the usual round pizza, this signature creation is rolled and folded into a submarine-like shape, enclosing mozzarella, gorgonzola and mortadella ham before being topped with tomato sauce, fresh rocket and crushed pistachios. A side of spicy tomato sauce provides an additional kick.

The wood-fired dough develops a nicely charred exterior while retaining a satisfying chew, creating a substantial base for the rich fillings. Creamy mozzarella mellows out the sharper, funky notes of gorgonzola, while the mortadella brings a savoury, delicate meatiness. Fresh rocket adds peppery freshness, and crushed pistachios provide a pleasant crunch and earthy nuttiness. The spicy tomato sauce is a nice touch, adding heat that keeps the richness in check.

Fig Time 4.2/5

Another pizza worth trying is the Fig Time ($35), a popular house speciality that turns the classic sweet-and-savoury combination into a decadent wood-fired pizza. Baked in an authentic beechwood-fired oven, the pizza comes with a molten combination of mozzarella and brie, generous slices of Parma ham and figs.

The natural sweetness of the figs works beautifully with the salty, savoury Parma ham, while the creamy cheeses create what is essentially a slice of “cheesy heaven”. A subtle spicy note also cuts through the richness. The crust is crisp and lightly charred around the edges while remaining tender and chewy within. If you enjoy pizzas that venture beyond the usual tomato-and-meat combinations, this is one to consider.

Tagliatelle all’ Anatra 4.2/5

For pasta, the Tagliatelle all’ Anatra ($34) is a comforting choice that showcases Baci Baci’s rustic approach to Italian cooking. The egg tagliatelle is tossed with a slow-braised duck ragù, creating a deeply savoury, hearty pasta. The broad ribbons of tagliatelle suit the rich ragù, catching plenty of sauce with every bite. Unlike a tomato-heavy ragù, this version is cooked in a white base, keeping the flavour of the duck front and centre. The sauce has a deep, savoury quality that gives the dish a distinctly homestyle character — the kind of pasta that feels hearty without being overly complicated.

Maiale Grigliato 4/5

For meat lovers, the Maiale Grigliato ($46) features a grilled pork chop served with roasted potatoes and mixed vegetables. The pork is first prepared sous vide to retain its natural juices and tenderness, then finished on the grill for a nicely charred, smoky exterior. The result is a pork chop that remains juicy and tender within, with the grill adding plenty of flavour to the outside. It comes with a light white wine sauce that adds a gentle savoury richness without masking the meat. Roasted potatoes and seasonal grilled vegetables complete the dish, making it a substantial, satisfying main course.

Tagliata Rucola Scaglie Di Grana e Balsamico 4/5

The Tagliata Rucola Scaglie Di Grana e Balsamico ($54) is another hearty main, centred around a grilled Argentinian ribeye steak. Prepared tagliata-style and sliced into thick pieces, the steak was tender and juicy, with a good grilled flavour. Fresh, peppery rocket and shavings of Grana Padano balance the beef’s richness, while a drizzle of balsamic reduction adds sweetness and acidity. The balsamic works particularly well here, cutting through the richness of both the steak and cheese. Served with golden roasted potatoes, it is a classic rustic Italian combination that doesn’t need much embellishment.

Chocolate Salami 3.5/5

Dessert takes a more traditional turn with the Chocolate Salami ($18). Designed to resemble a cured salami, the dense chocolate log is studded with crunchy biscuit pieces, creating the characteristic marbled appearance when sliced. It is rich and chocolatey without being overly complicated, with the biscuits providing a welcome textural contrast. The dessert comes with handmade pistachio ice cream, fresh fruits including figs, grapes and strawberries, and a light dusting of icing sugar. The pistachio ice cream pairs particularly well with the chocolate, adding a creamy, nutty element that lightens each bite.

Homemade Tiramisu 4/5

The Homemade Tiramisu ($18) rounds things off on a more classic note. Layers of airy mascarpone cream and delicate ladyfingers soaked generously in espresso create a dessert that is rich yet surprisingly light on the palate. The robust coffee aroma comes through clearly, balanced by the smooth mascarpone cream and a generous layer of cocoa powder on top. It has the familiar flavours of a traditional tiramisu, with a soft, creamy texture that melts easily in the mouth. A fitting way to end a meal centred around comforting Italian classics.

After 12 years in Serangoon Gardens, Baci Baci Ristorante still offers approachable, familiar Italian cooking, with plenty of kitchen character. Chef Alberto Dalla Vecchia’s menu spans comforting pastas, inventive wood-fired pizzas, hearty grilled meats and classic desserts, making it an easy choice for both casual neighbourhood meals and gatherings with family and friends.

With 50% off any pizza or pasta from Monday to Thursday until 31 August 2026, the anniversary promotion is a great excuse to head down, revisit old favourites, or explore the menu for the first time. For those looking for rustic Italian comfort food away from the bustle of the city centre, Baci Baci remains a charming little slice of Italy in Serangoon Gardens.

Note: This is an invited tasting.


Baci Baci Ristorante
27 Lichfield Road
Serangoon Garden
Singapore 556847
Tel: +65 9820 7969
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Nearest MRT: Lorong Chuan (CC Line), Serangoon (CC, NE Line)

Opening Hours:
Mon, Wed-Sat: 12pm - 2pm, 6pm - 10pm
Sun: 12pm - 2:30pm, 5:30pm - 9:30pm
(Closed on Tue)

Direction:
1) Alight at Serangoon MRT Station. Take Exit G. Walk to Serangoon Bus Interchange (Stop ID 66009). Take bus number 317. Alight 7 stops later. Cross the road. Walk to Lichfield Road. Walk down Lichfield Road. Walk to destination. Journey time is about 18 minutes. [Map]

2) Alight at Serangoon MRT Station. Take Exit G. Walk to Serangoon Bus Interchange (Stop ID 66009). Take bus number 315. Alight 9 stops later. Walk to Lichfield Road. Turn right and walk down Lichfield Road. Walk to destination. Journey time is about 20 minutes. [Map]

3) Alight at Lorong Chuan MRT Station. Take Exit B. Cross the road and walk to the bus stop at Goldenhill Park Condo (Stop ID 66701). Take bus number 73. Alight 6 stops later. Walk to Lichfield Road. Turn right and walk down Lichfield Road. Walk to destination. Journey time is about 15 minutes. [Map]

Hikiniku To Come @ Vivocity - Tokyo’s Cult Hamburg Steak Experience Lands at Singapore

Acclaimed Japanese dining concept Hikiniku To Come officially opened its first Singapore outpost at VivoCity on 29 May 2026, bringing with it a cult-followed “hamburg steak-on-rice” experience from Tokyo’s Kichijoji district. Known for its unwavering focus on simplicity, precision and freshness, the brand has elevated what is typically a humble comfort dish into a refined, almost ritualistic dining journey.

At the heart of Hikiniku To Come’s philosophy is an obsessive attention to detail. The beef is ground fresh in-house daily under strict temperature control in a dedicated room, ensuring optimal freshness and food safety. Each patty is then hand-shaped using a distinctive “popping” technique that minimises heat transfer from the hands, preserving the meat’s integrity. Made exclusively from 100% Japanese beef selected for its ideal balance of richness and flavour, the patties are grilled over binchotan charcoal and served within seconds of cooking — a meticulous process that guarantees consistency in both texture and taste.

The menu is intentionally minimalistic, offering a single Signature Set Meal ($27.90++) centred on three hamburg steaks, each served one at a time. This staggered progression transforms the meal into a thoughtfully paced sensory experience, where each patty is enjoyed at its peak and approached differently to highlight its nuanced flavour profile.

Potato Salad with Minced Meat 4.2/5

Raw Kimchi 3.5/5

We began with a couple of side dishes — Potato Salad with Minced Meat ($7.90) and Raw Kimchi ($7.90) — to complement the meal. The Potato Salad with Minced Meat is comforting and hearty, enriched with savoury minced meat that adds depth to the creamy potato base. It strikes a satisfying balance between indulgence and texture, making it more substantial than your typical Japanese potato salad. The Raw Kimchi, on the other hand, offers a lighter, refreshing contrast. Its clean, mildly tangy profile provides a palate cleanser between bites of the rich hamburg steaks, though it leans towards the subtle side in terms of punch.

Hamburg Steak 4/5

The star of the show is undoubtedly the Hamburg Steak. Each patty arrives sizzling hot, placed atop a bowl of fluffy Japanese rice. Diners are encouraged to savour the first patty as is, allowing the beef’s natural flavours to shine. The meat is incredibly moist and juicy, with a pronounced smokiness from the binchotan charcoal. As it rests on the rice, the juices seep into the grains below, subtly enhancing each bite with savoury depth.

For the second patty, diners are guided to pair it with grated radish and a drizzle of the housemade ponzu. This combination introduces a bright, citrusy lift that cuts through the richness of the beef, offering a refreshing contrast that reawakens the palate.

The third and final patty invites a more indulgent finish. Diners can dip the meat into a glossy beaten egg yolk or mix the yolk with soy sauce into the rice, transforming it into a luxurious tamago kake gohan. The creamy richness of the egg, combined with the umami-laden meat juices, creates a deeply satisfying and comforting finale.

Hikiniku To Come is more than just a meal; it is a carefully orchestrated experience that celebrates the beauty of restraint and precision. By focusing on a single dish and perfecting every element, the brand delivers a dining journey that is both comforting and quietly sophisticated — one that invites diners to slow down and appreciate the subtle evolution of flavours from start to finish. As Singapore continues to embrace specialised dining concepts, Hikiniku To Come stands out for its disciplined approach and thoughtful execution. It proves that even the simplest dishes, when treated with care and intention, can be transformed into something truly memorable.

Note: This is an invited tasting.


Hikiniku To Come
Vivocity
1 Harbourfront Walk
#01-102/103
Singapore 098585
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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 & E. Walk to destination. Journey time about 3 minutes. [Map]

Meadesmoore @ Boon Tat Street - World’s Best Wagyu Striploin Now Served Exclusively Here

Modern steakhouse Meadesmoore has recently reopened its doors at Boon Tat Street, unveiling a refreshed space alongside an even more exciting menu. Having established itself as one of Singapore’s leading steakhouses since its debut in 2021, the new menu underscores Meadesmoore’s commitment to sourcing-driven dining, with a greater emphasis on variety, provenance and the versatility of beef.

Full-Blood Wagyu Striploin from Takeda 10

Among the highlights are two cuts exclusive to Meadesmoore. The first is the Full-Blood Wagyu Striploin from Takeda 10 ($220/400g), named in honour of Wagyu breeding pioneer Shogo Takeda. Produced by Australia’s renowned Pardoo Wagyu, this exceptional cut was crowned World’s Best Grain-Fed Sirloin at the World Steak Challenge 2025. Raised in the pristine coastal environment of Western Australia’s Pilbara region, the cattle benefit from stringent breeding and feeding programmes that produce remarkable marbling and depth of flavour.

Full-Blood Wagyu Striploin 4.8/5

Simply grilled over charcoal and basted with beef tallow, the Full-Blood Wagyu Striploin developed an outstanding caramelised crust with pronounced char, contrasting the buttery richness of the meat.

Dairy Wagyu Tri-tip 4.5/5

The second exclusive is the Dairy Wagyu Tri-tip ($75/150g) from Hokkaido, Japan. Cut from the hindquarter of Hokkaido dairy cattle, this richly marbled steak offered a firmer, more muscular bite and a deeper, more developed beef flavour than conventional Japanese Wagyu. While I appreciated its robust character, I preferred the Full-Blood Wagyu Striploin, whose deep caramelised exterior harmoniously complemented the meat’s unctuous richness.

Chef’s Cut 4.2/5

Working with lesser-known cuts is also central to Meadesmoore’s philosophy. We also tried the Chef’s Cut, featuring Intercostal Rib Finger Skewers and is sourced from True North Beef – a family-owned cattle business from Australia. Presented as skewers, this cut delivered the most pronounced beefy notes among the three, almost like indulging in an exceptionally luxurious beef satay.

The accompanying sauces were great. The French Butter - Sauce L’entrecôte was fragrant and herbaceous, adding richness and a silky mouthfeel without overwhelming the beef’s natural flavour. Meanwhile, the velvety Bordelaise further amplified the steak’s savoury depth with its robust, wine-infused character.

Roasted French Scallop 5/5

The evolved menu also creates room to showcase beef in more diverse and creative ways, such as the Roasted French Scallop ($18) topped with house-made dry-aged beef XO sauce. The scallops were delicious, charred on the edges, coaxing out their natural sweetness, which was further complemented by skordalia and charred leeks. Made with extra-dry-aged Wagyu chuck and rendered beef fat, the deeply savoury beef XO sauce delivered an intense hit of umami, adding depth to the dish’s creamy, sweet profile.

Peruvian White Asparagus with Vichyssoise Emulsion 4.5/5

The side dishes proved to be stars in their own right. The Peruvian White Asparagus with Vichyssoise Emulsion ($18) offered a clever reinterpretation of the classic cold potato and leek soup. The delicate sweetness of the asparagus paired effortlessly with the chilled emulsion.

Mac & Cheese 5/5

The Mac & Cheese ($22) was a standout. Using oversized giant fusilloni, the pasta offered a satisfyingly chewy texture that allowed the wheaty flavour to linger with every bite. A blend of Comté, Fourme d’Ambert, Gruyère and Grana Padano created a luscious sauce that coated the pasta without becoming heavy, enticing my palate with a subtle hint of blue cheese funk.

Vodka Baba 3/5

For dessert, we had the Vodka Baba ($18). Beneath the flambéed meringue lay refreshing yuzu sorbet and a ginger-apricot compote. The combination reminded me of a Lemon Tart. While the flavours were enjoyable, I found the baba itself rather dry and crumbly. Personally, I would still choose a classic Rum Baba served simply with lightly whipped cream, where the spirit-soaked cake remains the true star.

Meadesmoore now partners with seven award-winning producers across Australia, Japan, New Zealand, Ireland and the United States, allowing you to experience a wider range of breeds, terroirs and flavour profiles. Other signatures include the F1 Wagyu Denver from Ireland, F1 Wagyu Grain-Fed Angus Picanha from New Zealand, and the Heritage Wagyu Tomahawk from Australia.

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.


Meadesmoore
21A Boon Tat Street
Level 2
Singapore 069620
Tel: +65 6227 2247
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 530pm - 10pm
Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
Sun: 530pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to destination. Journey about 3 minutes. [Map]

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

HighHouse @ One Raffles Place - Limited Time Collaboration with Two Michelin Starred Meta

For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.

Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.

For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.

Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.

Eggplant with Salsa 4.2/5

I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.

Beef Carpaccio

The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.

Grilled Spanish Octopus 4.2/5

Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.

Kingfish Sashimi 3.8/5

The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.

Lobster Cevan Jjim 4.2/5

The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.

BBQ Short Rib 4.8/5

The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.

Steak Bibimbap 4/5

Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.

In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.

Yoghurt Ice Cream 2.8/5

For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.

The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.

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.


HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue: 1130am - 11pm
Wed-Fri: 1130 am - 1am
Sat: 5 pm - 1am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Niku Niku oh! Kome @ Westgate - Theatrical Live-Grilled Wagyu Hamburg Steaks

For meat lovers, Niku Niku Oh!! Kome puts the spotlight firmly on the art of Japanese hamburg steaks. First opening its doors at Resorts World Sentosa in August 2025, the concept has since expanded with a second, more spacious 40-seat outlet at Westgate.

At Niku Niku Oh!! Kome, dining is as much about experience as it is about flavour. Guests seated at the counter are treated to a theatrical showcase of live grilling, where skilled hands shape, sear and finish premium Japanese aged wagyu hamburg steaks right before their eyes. Each patty is freshly ground and hand-pounded daily on-site, resulting in a texture that is both tender and satisfyingly chunky, with juices locked within.

Original Hamburg Steak 4.5/5

We began with the Original Hamburg Steak, which sets the benchmark for what a proper hamburg should be. The patty was robustly meaty, boasting a rich, beef-forward flavour with a juicy interior that borders on molten. Adding an egg introduces a luscious creaminess, its silky yolk coating each bite and enhancing the overall mouthfeel. While the hamburg rightfully commands attention, the rice deserves equal praise. Polished in-house from husked grains, the rice is a thoughtful blend of Japanese Niji no Kirameki and Vietnamese jasmine rice. The result is a bowl of soft, fluffy grains with a gentle aroma and delicate sweetness, the perfect foil to the richly flavoured beef.

Cheese Hamburg Steak 4.5/5

Next, the Cheese Hamburg Steak takes indulgence up a notch. Cloaked in a blanket of melted cheddar and finished with freshly grated Grana Padano, the patty transforms into something reminiscent of a gourmet cheeseburger, but elevated. The cheeses lend a savoury, slightly nutty richness that deepens the wagyu’s umami, while still allowing the natural beefiness to shine through. It’s decadent without tipping into excess, making it an easy crowd-pleaser and a highlight of the meal.

Creamy Tomato Sauce Hamburg Steak 4.5/5

Rounding off the trio is the Creamy Tomato Sauce Hamburg Steak, a seasonal creation introduced alongside the Westgate opening. This rendition leans into a more “yoshoku” direction, Japanese-Western comfort fare at its finest. The sauce is a well-balanced marriage of a deep, savoury demi-glace and tangy tomato purée, enriched with a touch of cream to achieve a smooth, velvety consistency and an inviting orange hue. The interplay of sweet, savoury and mildly acidic notes keeps each bite interesting, cutting through the richness of the beef. Topped with thick slices of fresh tomato and a sprinkle of parsley, the dish gains a refreshing lift that prevents it from feeling too heavy.

With its combination of quality ingredients, meticulous preparation and engaging dining format, Niku Niku Oh!! Kome proves that the humble hamburg steak can be elevated into a deeply satisfying and memorable experience.

Note: This is an invited tasting.


Niku Niku oh! Kome
Westgate
#02-07
3 Gateway Drive
Singapore 608532
Tel: +65 89084764
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 10am - 10pm

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