Basilico @ Conrad Singapore Orchard - La Cucina Storica Featuring Traditional Recipes and Regional Specialties from Italy's Former Kingdoms

Basilico at Conrad Singapore Orchard presents La Cucina Storica — an evolving buffet experience that pays tribute to the rich culinary roots of Italy's former kingdoms. Each edition of La Cucina Storica explores a different chapter of Italy's history, featuring traditional recipes and regional specialities. Available until 31 May 2025, the latest edition spotlights the Kingdom of Sardegna, showcasing the unique flavours of Sardegna, Liguria, Piemonte, and Val d'Aosta — regions once ruled by the House of Savoy. The buffet brings together a mouthwatering mix of classic dishes highlighting the kingdom's coastal bounty, countryside traditions, and diverse influences. Expect live stations, artisanal cheeses, and a curated selection of Italian wines and cocktails.

Cheese Room

One of the key highlights is access to Basilico’s iconic Cheese Room, home to one of the most extensive cheese collections I’ve come across. Here, you’ll find a seasonal selection of over 40 artisanal Italian cheeses, complemented by truffle honey, nuts, assorted dried fruits, Mostarda Cremona (syrup-poached fruit), Pecorino Sardo, Robiola di Roccaverano, and a Mirto di Sardegna reduction.

Uova alla Piemontese

Tucked away inside the Cheese Room is an easily missed gem — the Egg Station, offering Uova alla Piemontese. Think of it as a luxurious Italian-style shakshuka: eggs gently cooked in a bold, flavourful sauce made with roasted bell peppers, pancetta, and San Marzano tomatoes.

Antipasti Station

Fresh Cheese Selection

The Antipasti Station serves up an assortment of cold cuts including 24-month Parma ham, salame, pistachio mortadella, and Bresaola della Valle d'Aosta. A standout for me was the Fresh Cheese Selection, which featured an incredible range of burrata — from the classic to infused (truffle, pesto alla Genovese, Italian heirloom tomato) and smoked versions. There's also cow and buffalo mozzarella such as Ciambella and Bocconcini.

Carving Station

The Carving Station is another crowd-pleaser, with a slow-roasted Porceddu (Sardinian-style suckling pig). Other roasts include grass-fed ribeye, grilled seabass, Australian lamb leg, and roasted chicken thighs.

Pasta & Risotto Station

Over at the Pasta & Risotto Station, homestyle comfort dishes take the spotlight. I particularly enjoyed the hand-rolled Trofie Pasta with cod ragù, the rich and decadent Wagyu Beef Lasagna, and the Wild Mushroom Risotto, which was simple yet satisfying.

Pizza section

The Pizza Section impressed as well, with dough that was exceptionally well done. The Black Truffle Focaccia was rich and indulgent with mascarpone, Robiola Tre Latti, and provolone cheese, while the Arbanella anchovies pizza delivered a rustic punch with anchovies, capers, chives, and Fior di Latte cheese.

Cold Seafood Station

Seafood lovers will appreciate the Cold Seafood Station, which is well-stocked with live oysters, poached Boston lobster, tiger prawns, queen scallops, Taranto’s black mussels, and clams.

Vermouth and Prosecco zabaione

To round off the meal, desserts include a delightful spread of cakes, tarts, gelato, and sorbetto. The mini rum baba was delicious. Don't miss the live Zabaione Station, where Vermouth and Prosecco zabaione are freshly whipped and served with fresh berries.

The La Cucina Storica Weekend Brunch is available every Saturday and Sunday from 12pm to 3pm. It costs $128++ per adult and $64++ per child (6–12 years old). Free-flow beverage packages featuring Ferrari sparkling wine, Italian wines, and beers are available from $80++ per person.

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.


Basilico
Conrad Singapore Orchard
Level 2
1 Cuscaden Road
Singapore 249715
Tel: +65 67253232
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Lunch:
Mon-Fri: 12 - 230pm
Brunch:
Sat-Sun: 12pm - 300pm
Dinner:
Daily: 630pm - 10pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 3 mintues. [Map]

Latido @ Tras Street - Singapore's First and Only Colombian Restaurant

Latido celebrates the vibrant, playful culture of Latin America. It is led by veteran Chef Fernando Arévalo, who hails from Bogotá, Colombia, but has considered Singapore his home for over a decade. Chef Arévalo's impressive background and previous concepts include the highly regarded Preludio and Bacatá.

Latido offers dishes that work well to introduce Colombian food to the local Singaporean palate whilst providing a few more unique dishes to pique the interest of the adventurous, such as chicken hearts and rabbit meat. The menu concisely reflects the recent trend in diner's preferences. It is offered in an à la carte format, allowing diners to curate their own experience and choose dishes at their own pace and comfort level. They also offer a very tempting lunch deal, which is worth checking out.

The restaurant is very spacious, a luxury in the Tanjong Pagar area. Spanning two shophouses, the restaurant offers two distinct dining areas with different vibes. One side features a long chef's table crafted from Brazilian wood, allowing diners to watch the chefs work up close. This brightly lit area creates a lively, casual, and relaxed atmosphere reminiscent of dining at a close friend's house. On the other side, the ambience shifts to a more intimate setting with individual tables and mood lighting, offering a cosier dining experience. The restaurant is also decorated with arts and crafts sourced from indigenous Colombian tribes. Look out for the unique wine bottle carved out of a hoof!

Bocados de Tiradito 4/5

Bocado translates to mean a mouthful or a bite, and we started our dinner with two flavourful bites: one with Tiradito, a lighter version of ceviche, and one with white corn.

The Bocados de Tiradito ($22) looks like the local favourite Kueh Pie Tee but is filled with ceviche. Sawara (Spanish Mackerel) is used, with leche de Tigre and pearls of lime vinegar inside the kueh pie tee shell, infused with coriander seed. It's tasty, with a bit of a creaminess, but not as much of the brightness that I'm used to with cured fish.

Bocados de Maiz 4.5/5

The Bocados de Maiz ($16) was new and interesting for me. Very crunchy white corn is on top of a crispy cassava tart base, layered with avocado mousse and a touch of Aji Amarillo (chilli pepper). Palm sugar pearls contribute a hint of sweetness. The dish is finished with parmesan cheese shavings. A lovely combination of flavours and textures!

Pan de la Casa 4.5/5

Next, we had Chef Fernando's signature rye bread, Pan de la Casa ($8), a recipe he has perfected over the years. The rye bread is glazed with fermented mushrooms and maple, and you can taste the earthy flavour coming through. It's paired with a rich, caramelised-infused butter that I happily slathered all over my bread.

Arepa de Chocolo Y Huevo 4.8/5

The Arepa is a traditional cornmeal flatbread with roots in indigenous Colombian culture, offering what feels like a cross between a pancake and a taco. Chef Fernando shared that there are many regional variations of the Arepa, and this particular version hails from the Northern part of Colombia. The Arepa de Chocolo y Huevo ($22) features a sweetcorn cake stuffed with a fried egg, and savoury cured pork jowl, which is finished with a touch of spicy paprika. Absolutely delicious, a must-try!

Arepan Conejo 4.5/5

Next, we tried a unique dish featuring braised rabbit, which is not so commonly served in Singapore. The Arepan Conejo ($38) stars tender, juicy rabbit sourced from Hungary, served on a cassava wrap that has a nice chewy, mochi-like texture. The dish is complemented by bacon, parmesan cheese, and pickled onions. It's recommended to fold it up and enjoy it with your hands, letting the tasty juices drip as you savour each bite. The rabbit itself has a mild, chicken-like flavour and is cooked till very tender.

Sopa Langousta 4.5/5

The Sopa Langousta ($50) is expertly crafted. It features lobster that's lightly poached to retain a sashimi-like texture. The dish also includes chunks of creamy avocado, delightful corn bits, and a warm, velvety potato soup to tie everything together.

Lechonista 4.2/5

We eagerly anticipated the Lechonista ($38 per 100g), especially after watching the preparation of the suckling pig while enjoying other courses. It's served pulled pork style with pickled chilli and paired with cassava wraps, pork jus sauce, and pickled onions.

We were encouraged to wrap everything together for an enjoyable bite. What I really appreciated about this dish is that this suckling pig dish didn't have the strong, sometimes overwhelming pork flavour that you may find in other preparations.

Plantainitos 4.2/5

There's only one dessert option on the menu — Plantainitos ($16) — and it showcases plantains, which are starchy fruits similar to bananas but typically less sweet. Plantains can be used ripe or unripe, and the ripe version is chosen for this dessert. A layer of cake made with dates, toffee, and rum is topped with smooth, creamy burrata ice cream.

It was a fun evening exploring Colombian ingredients and flavours, presented in a way that was accessible and delicious for our taste buds. We also appreciated the warm service and the friendly hospitality from the staff, which contributed to the overall experience.

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


Latido
40 Tras Street
Singapore 078979
Tel: +65 89618191
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 3pm, 6pm - 10pm
Fri: 12pm - 3pm, 6pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun and Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marrott Tang Plaza Singapore - A Lunar New Year Filled with Prosperity, Happiness, and Unforgettable Flavours

Celebrate Lunar New Year 2025 in opulence at Wan Hao Chinese Restaurant. Their meticulously curated Cantonese set menus, indulgent à la carte dishes, and exquisite takeaway treasures promise cherished reunions with loved ones. The restaurant's offerings deliver a harmonious blend of tradition and modern elegance, ensuring an unforgettable festive dining experience.

Wan Hao Prosperity Yu Sheng 4.8/5

Toss to a year of abundance and happiness with the Wan Hao Prosperity Yu Sheng. This luxurious creation features a medley of premium ingredients: Japanese Yellowtail, Yellowfin Tuna, Rock Lobster, Hokkaido Scallop, Irish Smoked Salmon, Sturgeon Caviar, and Salmon Roe, paired with vibrant shredded vegetables and crispy fried vermicelli. Each bite is perfectly complemented by the refreshing and zesty dressing, symbolising prosperity and abundance.

Barbecue Suckling Pig with Crepe 4.5/5

The Barbecue Suckling Pig with Crepe makes a grand entrance. The suckling pig boasts perfectly roasted, crispy skin that crackles with every bite. Paired with soft, fluffy crepes, the dish achieves a delightful contrast of textures that is both indulgent and satisfying.

Wan Hao Bird's Nest Eight Treasure Pot 5/5

The highlight of the feast is the Wan Hao Bird's Nest Eight Treasure Pot, a dish that showcases the epitome of luxury. This treasure trove includes delicacies such as 5-Head South African Abalone, Bird’s Nest, Fish Maw, Premium African Sea Cucumber, Black Moss Dace, Fish Bean Curd Skin Bag, Live Prawn, Pork Tendon, Free-Range Chicken, and Japanese Shiitake Mushroom, all steeped in a rich collagen-infused broth. Every spoonful of this dish feels like a celebration of prosperity and nourishment.

Stewed Scampi Prawn in Black Truffle Cheese Sauce 4.5/5

Initially mistaken for lobster, the Steamed Scampi Prawn surprises with its immense size and tender, bouncy meat. Paired with a decadent black truffle cheese sauce, the scampi's natural sweetness shines through, creating a bold and luxurious dish.

Cantonese Style Claypot Rice 4.8/5

A staple at Wan Hao, the Cantonese Style Claypot Rice is a comforting favourite elevated to new heights. The fluffy, fragrant rice is tossed in a superior light soy sauce and paired with foie gras and yellow eel for a refined touch. Add Chinese sausage and cured duck for an extra layer of umami, making this dish a must-try.

Double-Boiled Bird's Nest, Pineapple Pastry, Golden Nian Gao Tart with Yuzu Chocolate 4.5/5

The meal concludes with an exquisite trio of desserts. The Double-Boiled Bird's Nest with American Ginseng and Rock Sugar in Whole Coconut is light and refreshing, a perfect palate cleanser after the rich dishes. The Golden Nian Gao Tart with Yuzu Chocolate is a delightful twist on a festive classic, with the tang of yuzu balancing the sweetness. Finally, the new Pineapple Pastry impresses with its buttery, biscuity texture and luscious pineapple filling, offering a modern take on a traditional favourite.

Available from 26 December 2024 to 12 February 2025, Wan Hao’s Lunar New Year menus feature 6- and 7-course set menus, starting at $138.80++ per person. For festive takeaways, online pre-orders begin on 26 December 2024 at Celebratory Delights, while walk-in purchases can be made at the Lunar New Year booth located at the hotel forecourt from 26 December 2024 to 28 January 2025.

Whether dining in or bringing the feast home, Wan Hao Chinese Restaurant ensures a Lunar New Year filled with prosperity, happiness, and unforgettable flavours.

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 (NE, TE Line)

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

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

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - Celebrate the Year of the Snake with Culinary Indulgence

Usher in the Year of the Snake at Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium with a delightful selection of festive takeaways, available from 1 December 2024, and opulent set menus for dining in, starting 3 January 2025.

Sliced 2-Head Abalone Yu Sheng 4.5/5

The festive takeaways include the luxurious Sliced 2-Head Abalone Yu Sheng, which pairs tender, premium two-head abalone with a vibrant medley of shredded vegetables. Served with their signature zesty plum sauce, the yu sheng delivers a delectable balance of flavours and textures, offering a refreshing and auspicious start to the meal.

Radish Cake with Preserved Meat 3.5/5

The Radish Cake with Preserved Meat ($62) exuded a sense of homely comfort, offering a nostalgic and satisfying bite. It makes an ideal addition to any reunion meal enjoyed in the warmth of your home.

Roast Suckling Pig Stuffed with Glutinous Rice and Preserved Meat 3/5

The roast meat offerings include Roast Suckling Pig Stuffed with Glutinous Rice and Preserved Meat, which requires a one-day advance order. The skin was beautifully caramelised, and crispy, but the meat leaned slightly towards the tougher side. The glutinous rice with preserved meat was flavourful and had a hearty bite.

Treasure Duck Whole 5/5

The Treasure Duck Whole is another festive highlight. It features a glistening, well-stuffed duck complemented with premium ingredients like sea cucumber, tendons, mushrooms, and dried oysters. The duck itself is fork-tender and light on the palate, ideal for such a celebratory feast.

Sautéed Prawn, Sliced Conch, and Mushroom in X.O. Sauce 4/5

For those dining in, the banquet menu starts at $768++ for six and includes an array of sumptuous dishes. The Sautéed Prawn, Sliced Conch, and Mushroom in X.O. Sauce stood out with its combination of succulent prawns, tender conch, and mushrooms, enhanced by the crunch of sliced asparagus.

Double-Boiled Sea Whelk Chicken Soup 4/5

The Double-Boiled Sea Whelk Chicken Soup with Morel Mushrooms and Bird's Nest added a luxurious and nourishing touch to the meal, with the bird's nest enhancing its indulgent appeal.

Xin Cuisine's Chinese New Year takeaways are available for order from 1 December 2024 to 9 February 2025 through our e-shop (holidayinnatrium.oddle.me), with collection or delivery from 3 January to 12 February 2025. Order by 31 December 2024 to enjoy an exclusive 15% early bird discount.

IHG One Rewards Dining Privileges IHG One Rewards members dining at Xin Cuisine Chinese Restaurant or ordering from the takeaway menu will receive a 25% off return voucher.

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.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
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Nearest MRT: Havelock Road (TE Line)

Opening Hours:
Mon: 1130am - 3pm, 530pm - 930pm
Tue: 1130am - 3pm
Wed-Fri: 1130am - 3pm, 530pm - 930pm
Sat-Sun: 1130am - 1pm, 115pm - 3pm, 530pm - 930pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk to destination. Journey time about 3 minutes. [Map]

Cheng Hoo Thian Teochew Restaurant (清壺天潮州餐馆) @ Whampoa West - One of Singapore's Oldest Restaurant with a 100 Years' History

Cheng Hoo Thian Teochew Restaurant (清壺天潮州餐馆) at Whampoa has stood the test of time, with a legacy that dates back nearly a century to 1930. Named after its founder, Mr. Koh Cheng Hoo, the restaurant's humble beginnings as a "Zhi Char" stall near Clarke Quay have evolved through decades of relocations, closures, and reopenings. Currently helmed by the founder's youngest son, Mr. Jimmy Koh, the restaurant is celebrating its 7th anniversary at its Whampoa location with a promotional 8-course menu for $690 Nett (10 pax) until 31 Dec 2024. I recently had the opportunity to experience the food here, steeped in tradition and heritage.

Chilled Cold Crab with Yellow Roe and Double Shell 4.2/5

Our meal began with a classic Teochew delicacy — the Chilled Cold Crab with Yellow Roe and Double Shell. The crab was impeccably fresh, with sweet, firm meat and umami-rich roe that delighted the palate. Complemented by two traditional dipping sauces — vinegar and the tangy kek yu (tangerine sauce)—this dish set a high bar for the courses to come.

Double-boiled Chicken with White Fungus & Mushrooms in Korea Ginseng Soup 4.5/5

A highlight of the meal was the Double-boiled Chicken with White Fungus & Mushrooms in Korean Ginseng Soup, a nourishing and aromatic offering. The soup was infused with chicken essence, while the white fungus provided a delightful textural contrast. The addition of Korean ginseng enhanced the flavour while imparting its reputed health benefits, making this a hearty and satisfying course.

Barbecue Suckling Pig 4.2/5

The menu’s incredible value shone through with the inclusion of a whole Barbecue Suckling Pig, perfectly roasted to achieve a delightful, crispy exterior. The crunchy skin paired with the succulent meat was nothing short of a treat, and it easily became one of the standout dishes of the evening.

Steamed Pomfret Teochew Style 4/5

The Steamed Pomfret Teochew Style paid homage to traditional Teochew flavours, featuring a tangy broth made with sour plum and salted vegetables. While the dish retained its quintessential balance of flavours, the fish was slightly overcooked by a minute or two, taking away some of its tender texture.

Pan Fried Bombay Duck Omelette Old School Recipe 4/5

An intriguing addition to the meal was the Pan-fried Bombay Duck Omelette, an old-school recipe not commonly seen on menus today. Contrary to its name, Bombay Duck is a type of fish, not poultry. Its name originated from its pungent aroma during train transportation in Mumbai (formerly Bombay), which led to it being nicknamed "Bombay Daak (Mail)" by locals. Along the way, the British picked it up as the Bombay Duck, and the name got lost in translation. This dish had a nostalgic appeal, and the fluffy omelette paired with the salty, umami flavour of the fish was a delightful surprise.

Stewed Loffah with Punning Beancurd and Prawns 4.2/5

A lighter offering was the Stewed Luffa with Punning Beancurd and Prawns. Simple yet elegant, the dish highlighted the natural sweetness of the prawns and the luffa's earthy flavours, while the beancurd's silky texture tied everything together beautifully.

House Special Teochew Siu-Bee 4.5/5

One of the rarer dishes was the House Special Teochew Siu-Bee, which resembled Siew Mai but was wrapped in a delicate dumpling skin stuffed with minced meat and glutinous rice. Served with black vinegar sauce, this dish provided a multi-textural experience in every bite, making it a unique and memorable part of the meal.

Sweet Yam Paste with Mandarin Orange and Gingko Nuts 5/5

The finale was the Sweet Yam Paste with Mandarin Orange and Ginkgo Nuts, a classic Orh Nee with an exceptional twist. The highlight was the preserved mandarin orange, which underwent an intricate 9-day preparation process involving multiple stages of washing, layering with honey and malt sugar, and slow cooking. This meticulous effort resulted in a beautifully candied orange that perfectly complemented the smooth, rich yam paste. It’s easily one of the best Orh Nee desserts I’ve ever had.

Wok Fried Cai Po Hor Fun 4/5

As the 8-course menu lacked a carbohydrate dish, we opted to add a plate of Wok-fried Cai Po Hor Fun. Unlike the typical stir-fried hor fun, this dish was executed in a style akin to fried carrot cake, with rice noodles encased in a fragrant egg coating. While the execution was excellent, the cai po (preserved radish) flavour could have been more pronounced to elevate the overall dish.

Cheng Hoo Thian Teochew Restaurant continues to be a bastion of Teochew culinary heritage, showcasing flavours and recipes that are increasingly rare in modern dining. With its promotional 8-course menu, the restaurant pays tribute to its rich history and offers tremendous value for a group celebration. It is an experience not to be missed for lovers of traditional Teochew cuisine.


Cheng Hoo Thian Teochew Restaurant
(清壺天潮州餐馆)
Blk 34 Whampoa West
#01-27
Singapore 330034
Tel: +65 6297 7789
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Website
Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 10pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit B. Walk to block 34. Walk towards the end of the block. Walk to destination. Journey time about 5 minutes. [Map]