Tempura Ensei X Kaluga Queen - An Exclusive Tempura and Caviar Omakase Experience

Tempura Ensei at Palais Renaissance partners with Kaluga Queen, one of the world’s leading caviar brands, to present an exclusive three-week-only caviar and tempura omakase experience.

At Tempura Ensei, you will be treated to authentic Edo-style tempura prepared using techniques passed down from the 120-year-old Tenkane in Japan. To highlight the natural flavours of seasonal ingredients flown in several times a week, Executive Chef Naruki Takeshima, who trained at Tenkane, uses premium Tomizawa Super Violet flour, chilled batter, and high-quality goma abura sesame oil.

For this collaboration, each guest receives a personal tin of Kaluga Queen Caviar to enjoy throughout the meal.

Red Snapper Carpaccio 4/5

Shirako Chawanmushi 5/5

Dinner began with an elegantly presented Red Snapper Carpaccio dressed in a citrusy yuzu-sesame oil, followed by a Shirako Chawanmushi with Cauliflower Cream, an ingenious creation. The delicate flavours melded into a milky, creamy profile, beautifully lifted by a dash of sansho pepper, and it was one of the best pairings with the savoury caviar.

Tiger prawn 3.5/5

Prawn head 4/5

Next came a selection of Edo-style tempura served with condiments, beginning with Tiger Prawn. The crispy prawn heads were wonderfully moreish, especially with curry salt.

Kisu Tempura 4/5

We then had Kisu Tempura, a popular seasonal delicacy. With its tender, flaky white flesh, the light, airy batter gave it a delightful, crispy exterior, and the caviar elevated its subtle sweetness.

Kobako Kani 4.5/5

In between tempura courses, we were served Kobako Kani, a female snow crab, a treasured winter delicacy prized for its sweet meat and rich roe.

Uni 4/5

Sumi Ika 4.5/5

The Uni Tempura paired with caviar made for a luxurious bite, but my personal favourite was the Sumi Ika. Its surprisingly creamy texture was further enhanced by the briny richness of the caviar.

Unagi 4/5

Unagi Tempura was served like a handroll, delectable with a sweet-savoury tare.

Asparagus Tempura 4/5

Sweet Potato Tempura 5/5

The selection included 2 vegetable tempura, Asparagus and Sweet Potato. The sweet potato was especially memorable for its sweet and creamy interior. I found myself wishing there were more of it.

Hot Soba 3/5

The omakase concludes with a choice of Tendon, Tencha or Hot Soba. I opted for the Hot Soba, which was somewhat lacklustre. The Tendon would have been a more satisfying finish. I found the shrimp tempura somewhat dry.

Dessert 5/5

Dessert ended the meal on a refreshing note with a slice of juicy and sweet musk melon and strawberry.

Available till 31 December 2025, Reservations for this Exclusive Menu ($388) at Tempura Ensei are now open. For more information or to secure your seat, visit the official website: https://ensei.sg/

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.


Tempura Ensei
Palais Renaissance
90 Orchard Road
#B1-06/07
Singapore 238871
Tel: +65 9178 0664 / +65 6226 0500
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Nerest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm – 2.30pm, 6pm – 10pm

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to the traffic junction of Orchard Road and Angullia Park. Cross the road to the Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to the destination. Journey time is about 8 minutes. [Map]

White Rose Cafe @ York Hotel - SG60 Heritage Dining Series 2nd Installment, "Soulful Taste of Hokkien Delights"

As part of York Hotel's SG60 Heritage Dining Series, White Rose Cafe brings back another chapter of nostalgic flavours following the success of "Timeless Teochew Flavours." Running from 1 June to 31 July 2025, the latest instalment, "Soulful Taste of Hokkien Delights", features eight time-honoured Hokkien dishes that evoke the warmth and comfort of traditional home-style cooking.

D-I-Y Hokkien Popiah Set 4/5

The D-I-Y Hokkien Popiah Set ($35 for small / $65 for large) is available for both dine-in and takeaway, making it perfect for gatherings. It comes with soft, freshly made popiah skins and a generous spread of traditional fillings comprising sweet braised turnip, prawns, crushed peanuts, Chinese sausage, shredded egg, garlic, chilli, lettuce, and bean sprouts. It's a fun, interactive experience that enhances the joy of communal dining.

Crispy Oyster Omelette 4.5/5

The Crispy Oyster Omelette ($18) was a crowd favourite. Made with sweet potato starch and egg, the dish is stir-fried till crispy and topped with plump oysters and coriander. The slightly smoky, crisp-edged omelette pairs perfectly with the house-made chilli sauce, giving that extra spicy kick.

Deep-fried Prawn Ball 4.2/5

Known affectionately as Hei Zhor, the Deep-fried Prawn Ball ($16) is a nostalgic zi char classic. Stuffed with minced pork, prawn, and crunchy water chestnut, each golden nugget delivers a savoury crunch. Served with sweet sauce, this dish is moreish and difficult to stop at one.

Braised Pork Belly Bun / Kong Bak Pau 4/5

The Kong Bak Pau ($18) features thick slices of pork belly braised until fork-tender in a dark soy, garlic, and five-spice sauce. The meat is then tucked into fluffy lotus leaf buns. While the texture was on point, the flavour could have been a touch richer and more intense for a deeper umami punch.

Braised Hokkien Mee 3.8/5

This version of Braised Hokkien Mee ($20) leans toward the traditional Fujian style, with yellow noodles braised in savoury chicken stock, along with clams, pork belly, mushrooms, napa cabbage and dried shrimp. It's hearty and comforting, evoking memories of grandma's cooking. That said, the flavour could be heavier to leave a stronger impression.

Claypot Cabbage Rice 3.8/5

The Claypot Cabbage Rice ($20) is another dish that channels homely warmth. Wok-fried rice with cabbage, pork belly, mushrooms, dried shrimp, and pork lard is served in a claypot for a satisfying crust at the base. A drizzle of fragrant shallot oil ties it all together. I would have loved more cabbage and a bolder seasoning to elevate the flavours further.

Claypot Fish Head Soup with Yam 4.2/5

The Claypot Fish Head Soup with Yam ($22) is a standout, boasting a rich, full-bodied broth. Angoli fish head is deep-fried and simmered with yam, sour plum, and cabbage in a claypot, delivering a sweet and complex flavour. It's so comforting that we suggested the restaurant turn this into a full-on steamboat dish.

Sugar-glazed Yam and Sweet Potato Sticks 3.5/5

A nostalgic dessert often seen at banquets, the Sugar-glazed Yam and Sweet Potato Sticks ($10) combines fried yam and sweet potato coated in a crunchy sugar glaze. While the texture was enjoyable, the sugar coating was uneven, leading to some overly sweet bites.

White Rose Cafe's "Soulful Taste of Hokkien Delights" is a celebration of Hokkien heritage and the warmth of traditional cooking. Available from 1 June to 31 July 2025, the dishes here are perfect for those seeking a taste of the familiar, presented with care and authenticity.

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Kaya @ The Standard Singapore - A Bold New Take of Japanese Izakaya

Kaya at The Standard Singapore is a relatively new addition, opening in December 2024. The menu offers sharing plates inspired by familiar Japanese flavours with a fresh, inventive twist — mirrored by the equally creative cocktails from Kaya Bar.

Daikon Slaw 5/5

To begin with, both starters — the Daikon Slaw ($14) and It Is What It Is ($26) — were excellent. The Daikon Slaw delivered the perfect crunch, thanks to the way the white daikon was sliced into bean sprout-like strips and then tossed with charred corn and cucumber slices. A generous heap of crispy onions and ginger added a savoury warmth that balanced the freshness of the dish. Lightly coated in dressing, every bite celebrated the simplicity and quality of the ingredients.

It Is What It Is 5/5

It Is What It Is was a beautifully plated presentation of seasonal sashimi, dressed in a tangy wasabi vinaigrette and topped with dashi jelly and olive dust. The vinaigrette was vibrant and addictive, delivering a mustardy sharpness that enhanced the delicate flavours of the fish. A sprinkle of mustard cress echoed the wasabi notes, while the olive dust — presumably made from dehydrated olives — added a salty umami depth reminiscent of shoyu.

Nikujaga 5/5

For mains, the Nikujaga ($39) impressed me with its twice-cooked short rib, which had a buttery mouthfeel and a robust beefy flavour. An umami-sweet nikutare, shio kombu, and katsuobushi elevated this richness. Pickled shimeji mushrooms added just the right acidity to cut through the fattiness of the meat.

Kani Meshi Nabe 3.8/5

The Kani Meshi Nabe ($65) offered an interesting take on Japanese claypot rice, combining elements of Kani Meshi and Kani Nabe. Served tableside with a drizzle of uni crème mixed into slightly scorched rice, the dish brought together sweet, oceany, and briny notes from the snow crab, ikura, and uni. While the flavours were spot on, I would have preferred the rice to be firmer and less wet, better to emulate the texture of traditional claypot rice.

Sweet Potato Mont Blanc 4/5

Dessert was a tough choice, with every option looking equally tempting. I settled on the Sweet Potato Mont Blanc ($16), which featured a trio of Japanese sweet potatoes: velvety purple potato purée, yellow sweet potato crisps, and savoury-sweet orange sweet potato dust, served together with nutty pistachio sponge and candied chestnuts. I loved the interplay of textures and the depth of flavour, though I felt the generous amount of sweet potato purée could have been better balanced with a bit more of the pistachio sponge.

Niji Negroni

From Kaya Bar, the meal was completed with the Niji Negroni — a vibrant concoction of Sakura tea–infused Roku Gin, Discarded Cascara Sweet Vermouth, yuzu umeshu, barrel-aged Campari, and yuzu bitters, served in a glass rimmed with zero-waste lemongrass powder.

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.


Kaya
The Standard, Singapore
12 Orange Grove Rd
#02-00
Singapore 258353
Tel: 6040 1888
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Thu: 630am - 1030pm
Fri-Sat: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Yakitori One (鳥萬) @ Suntec City Mall - Beijing’s Popular Yakitori Restaurant Opens First Overseas Outpost in Singapore

Yakitori One (鳥萬), a celebrated yakitori establishment from Beijing, opened its first international outlet in Suntec City, Singapore, bringing local diners an authentic Japanese head-to-tail grilling experience. Specialising in every part of the chicken, from the commonly loved thighs and wings to rare cuts like neck meat, heart aorta, and boneless wing tips, Yakitori One offers a unique take on traditional yakitori dining. Open till 2 AM, it's an excellent late-night spot for grilled skewers and drinks. In addition to its à la carte selections, the restaurant offers a $158 omakase menu, available only for dinner, showcasing the best of its skewers and seasonal specialities.

We had the opportunity to experience the Omakase Menu ($158 per pax), which includes two starters, ten skewers, a rice dish, and dessert. Upon being seated, diners are welcomed with a refreshing drink to kickstart the meal.

Otoro with Grated Foie Gras & Uni 4.2/5

The meal began with an Otoro with Grated Foie Gras & Uni, where the luxurious otoro melted effortlessly in the mouth. The rich foie gras and creamy uni elevated the dish, delivering an explosion of flavours.

Snow Crab with Caviar & Yuzu Jelly 4.2/5

The Snow Crab with Caviar & Yuzu Jelly followed. The jelly's zesty flavour balanced the crab's natural sweetness, while the caviar provided a subtle umami depth to round out the dish.

Chicken Tenderloin 4.2/5

Next came the grilled skewers, a highlight of the omakase experience. The Chicken Tenderloin, delicately grilled over charcoal, retained its incredible softness and silkiness. It was topped with ikura roe for a burst of savoury brininess.

Chicken Thigh 4.5/5

The Chicken Thigh had a more pronounced smokiness due to the additional grilling, enhancing its juicy texture.

Chicken Cartilage 4.2/5

Chicken Heart Aorta 4.2/5

The Chicken Cartilage provided a satisfying crunch, while the rare Chicken Heart Aorta delighted offal lovers with its unique chew and rich taste.

Chicken Neck Meat 4.5/5

One of the standouts was the Chicken Neck Meat. Its tender yet slightly firm texture added an extra layer of enjoyment.

Mentaiko Zucchini 4.5/5

To break up the sequence of chicken skewers, the Mentaiko Zucchini was served. The light, crunchy zucchini was topped with torched mentaiko, imparting a rich creaminess that perfectly complemented the vegetable’s freshness.

Chicken Wings 4.2/5

Chicken Tsukune 4.8/5

Returning to the chicken selections, the Chicken Wings reminded us why bone-in skewers are always more aromatic and flavourful, while the Chicken Tsukune was undoubtedly a crowd-pleaser. The juicy chicken meatball skewer, mixed with soft bone for added texture, was paired with an egg yolk dipping sauce, giving it a silky and indulgent finish.

Pineapple 3/5

AA simple grilled Pineapple was served, though it could have been charred more evenly for a more pronounced caramelisation.

Chiba Sweet Potato 4/5

The meal included a Chiba Sweet Potato, an unexpected but pleasant surprise for a change in pace. The naturally sweet and creamy potato provided a hearty contrast to the preceding skewers.

Nodoguro and Sakura Ebi Don 4.5/5

The final savoury course was the Nodoguro and Sakura Ebi Don. This fragrant and umami-rich rice dish was deeply satisfying, thanks to its delicate balance of seafood flavours and perfectly cooked rice.

Yuzi Ice Cream 3/5

Finally, a scoop of Yuzu Ice Cream provided a refreshing citrusy sweetness, leaving a light and clean finish to an indulgent yakitori feast.

Yakitori One brings a rare and authentic yakitori omakase experience to Singapore. With meticulously prepared skewers and premium ingredients, it is a must-visit for yakitori lovers and adventurous diners alike. Whether you're looking for an indulgent omakase experience or just craving some late-night skewers, Yakitori One is definitely a spot worth checking out.

Note: This is an invited tasting.


Yakitori One (鳥萬)
Suntec City Mall
Tower 2
3 Temasek Boulevard
#01-514/515
Singapore 038983
Tel: +65 92353031
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Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
Mon-Sat: 430pm - 2am
Sun: 430pm - 11pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 6 minutes. [Map]