MoVida @ Raffles City - Affordable San Sebastian-Inspired Lunch Set from $29

Movida introduces a wallet-friendly San Sebastian-inspired lunch set, starting from just $29 – an attractive deal given its prime city centre location. Available daily from 12pm to 3pm, the set lets diners choose from 2 Tapas + 1 Main for $29, 4 Tapas + 1 Main for $35, or 5 Tapas + 1 Main for $40. Perfect for foodies looking to sample a spread of dishes in one sitting, this offering brings variety and value to the table.

We went with the 4 Tapas + 1 Main option, and since there were two of us, we managed to sample a total of 8 tapas. It gave us an excellent overview of the selection available.

Crab Crumpet 4/5 and Home-made Duck Rillette in Crumpet 4/5

The Crab Crumpet (+$2) was a delightful one-biter. It is light, fresh and elegantly paired with saffron emulsion and finger lime. Meanwhile, the Home-made Duck Rillette in Crumpet was richer and more flavourful, featuring confit duck, pipparas, gherkin and a touch of oriental mustard for contrast.

Tuna Tartare with Grilled Avocado 4/5

Tarteleta 4.2/5

Two tapas stood out in particular. The Tuna Tartare paired well with roasted avocado and a bright citrus dressing, a refreshing and well-balanced dish. The Tarteleta (+$2), a brik pastry tart filled with chicken liver parfait and verjuice, surprised us. Despite usually avoiding liver, this tartlet delivered a burst of flavour that was both rich and nuanced.

Anchoa 3.8/5

Pan con Tomate & Jamón 3.5/5

The Anchoa (+$2) – a Cantabrian artisan anchovy with smoked tomato sorbet – impressed with its quality and pleasant saltiness. However, as we shared it, the portion felt a little too small to savour fully. The Pan con Tomate & Jamón was classic but unremarkable, with a faint 'bad oil' aftertaste on the bread that distracted from the otherwise fresh components.

Croqueta Del Dia 4/5

Octopus with Panchetta 3/5

The Croqueta del Día, made with Manchego cheese, was a comforting and well-loved classic. Ask the staff about the daily flavour. On the other hand, the Octopus with Pancetta was a miss – the pancetta overpowered the octopus entirely, which got lost in the bite.

Gambas al Ajilio 3.5/5

Paella del Día 4/5

For mains, we tried the Gambas al Ajillo and Paella del Día. The gambas were fresh and crunchy but let down by burnt garlic, which left a bitter finish. The portion also felt a little small as a main, though the preceding tapas helped to fill us up. The highlight was the Paella, a squid ink version with calamari and fish. It is bold, briny, and well-executed.

Flan 3.8/5

Churros con Chocolate 3.8/5

For an additional $8, you can opt for dessert. Our pick is always the Churros, served with a chocolate sauce, but it was a bit too diluted for our liking. While the texture was crunchy, we missed the chewy centre we're accustomed to. The Flan, a creamy Spanish-style caramel custard, was pleasantly spiced and complemented by pestinos pastries that reminded us of masala chai. The third option available is a Spanish-style Rice Pudding.

Lychee Blossom and Aperol Spritz

Top up $4 for non-alcoholic beverages like Lychee Blossom or Shirley Temple, or $8 for alcoholic options such as Kalimotxo or Aperol Spritz. These make great pairings to round off your lunch.

Movida's new lunch set offers a solid, value-for-money experience that encourages exploration of Spanish flavours. While there were hits and a few misses, the variety and affordability make this a worthwhile option for a satisfying midday indulgence in the heart of the city.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


MoVida
Raffles City
252 North Bridge Road
#03-43
Singapore 179103
Tel: +65 83808509
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 12pm - 10pm

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

Wild Blaze @ Tras Street - Newly Launched $38++ Lunch Set At a Premium Dining Experience

Located along the bustling street of Tras Street, Wild Blaze is a premium steakhouse that has been quietly making waves since its opening nine months ago. This elegant establishment is helmed by Chef Nic Wong, who spent 12 years as the executive chef at Brasserie Gavroche before taking over the space. At Wild Blaze, the dining experience extends beyond perfectly cooked steaks – it's about craftsmanship, attention to detail, and an all-around elevated experience.

The restaurant exudes sophistication, with plush interiors, warm lighting and exceptional service. Their newly launched $38++ lunch set offers incredible value despite the fine-dining ambience. With quality ingredients, hearty portions, and thoughtful presentation, it's a steal!

Focaccia with Sundried Tomato Butter 4/5

Each set begins with a serving of their homemade Focaccia paired with Sun-Dried Tomato Butter — a combination so delicious that it's hard to stop at just one slice. The butter is rich, tangy, and aromatic, elevating the freshly baked bread effortlessly.

Chef Nic presented us with four out of the five appetiser choices (the fifth being a Beetroot Salad with Goat Cheese). Here's what we tasted:

Clam Chowder 4.2/5

This comforting bowl of Clam Chowder was rich without being overly heavy. Brimming with ingredients, the soup was creamy, flavourful and satisfying.

Salmon Tartare 4/5

A visual delight, the Salmon Tartare (+$4) was fresh and well-balanced, with crème fraîche, chives and cucumber pickles adding a nice zing. It paired beautifully with their house focaccia – we recommend saving a piece (or asking for more) to mop up the goodness.

Fried Calamari 3/5

While we appreciated the use of fresh squid, the Fried Calamari was slightly over-fried, resulting in a tougher texture. The seasoning was spot on, and the chorizo aioli added a nice kick, but the chewiness slightly overshadowed the dish.

Melon Ham 3.8/5

A classic combination of sweet Melon and savoury Ham. While the flavours worked, the portion felt a bit lean – just three slices of ham to a generous heap of melon. Still, it was a refreshing start to the meal.

We sampled three of the five main options. Grilled Miso Salmon and Beef Bourguignon Bone Marrow Pie were not featured.

Fettuccine Crab Pasta 4.2/5

The Fettuccine Crab Pasta was a delightful surprise. The tomato-based sauce, subtly spiced, reminded us of our local dish - chilli crab. Generous shreds of crab clung to every al dente strand of pasta, delivering a flavourful, comforting bite. It grew on us quickly – not a strand was left behind!

Vintage Ribeye 4.2/5

Another thing Chef Nic takes pride in, other than great cooking, is ageing meats. Their ageing room is visible to all guests, where premium cuts of meat undergo a meticulous transformation, enhancing their natural flavours and creating unparalleled depth. This process is overseen by Chef Nic Wong, who travelled to Italy to earn his certification from the prestigious Stagionello Academy. His mastery of ageing techniques elevates every steak to a true work of art.

For just $10 more, you can upgrade to their Vintage Ribeye – a must-try. The steak was beautifully seared, well-seasoned and cooked to our preferred medium doneness. It had a familiar depth of flavour reminiscent of Cantonese roast pork on our first bite, which was both surprising and enjoyable. Served with bearnaise sauce and the in-house fries, which were crisp and addictive – no frozen alternatives here! Tip: Request for the mini chopper instead of the regular steak knife for cute photos.

Duck Parmentier 3.8/5

The Duck Parmentier felt like a French twist on shepherd's pie, featuring shredded duck beneath a layer of mashed potatoes. While flavourful and comforting, it leaned a bit heavy and dry after several bites. It works better as a sharing dish than being a main dish.

Apple Pie 3.8/5

To end the meal, we tried both dessert options. Served with Madagascar vanilla ice cream, the Apple Pie featured apple slices that retained their crunch. Not too sweet and fragrant from real vanilla beans, it's a lovely ending for those who enjoy a fruity dessert.

Crème Brûlée 4.5/5

This is a clear winner in our books. Creamy, silky, and with just the right level of sweetness, the Crème Brûlée was rich and satisfying, with a perfectly torched caramel top. It was a standout finish to the meal.

Wild Blaze’s $38++ set lunch offers tremendous value for a premium dining experience. With its sophisticated setting, warm hospitality and Chef Nic’s thoughtful menu, it’s a treat for both steak lovers and those seeking quality European fare. There’s also a well-curated wine selection for those who wish to pair their meal with a glass (or two).

For private occasions, the restaurant features an intimate dining room that seats up to 12 guests. The minimum spend for lunch is $2,000, and for dinner, it is $4,000 — ideal for celebrations or corporate gatherings.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Wild Blaze
66 Tras Street
Singapore 079005
Tel: +65 9371 3900
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

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]

VUE @ OUE Bayfront- Showcases the Exquisite Flavours of SILERE New Zealand Alpine Merino Lamb in Its Spring Menu

This spring, VUE at OUE Bayfront presents an elevated spring menu featuring an exclusive selection of Silere Alpine Merino Lamb dishes. Raised free-range in the wild alpine meadows of New Zealand, these lambs graze on golden tussocks and wild mountain thyme, which naturally contribute to their distinctive flavour profile.

Silere NZ Alpine Merino Lamb Tartare 4/5

The cold appetiser of Silere NZ Alpine Merino Lamb Tartare truly showcased the exquisite meat. The tender texture of the lamb paired beautifully with oscietra caviar, pickled sakura leaves, and egg yolk gel, enhancing its richness and depth of flavour. A subtle gaminess lingered at the end of each bite, adding an intriguing nuance. A touch more acidity could have further elevated the tartare.

Zeeland Kingfish Confit 4.5/5

Another standout cold appetiser was the Zeeland Kingfish Confit, complemented by pickled kabu, grilled mussels, and smoked bonito vinegar. The dish delivered both richness in texture and layered umami flavours, balanced by just the right amount of acidity.

White Asparagus 4.2/5

For a vegetarian warm appetiser, the seasonal White Asparagus was well-executed, its grilled smokiness enhancing the asparagus's natural mildness. The lion's mane mushroom tempura added a satisfying crunch and a moreish quality to the dish. A drizzle of herb oil and sweet, piquant choron sauce tied the elements together harmoniously.

Scallop & Pearls 4.2/5

The seafood warm appetiser, Scallop & Pearls (+$18), was a showstopper. The scallops were succulent and perfectly seared, paired with buttery cauliflower purée and creamy oscietra caviar, delivering a silky, indulgent mouthfeel. A hint of mild curry cream and pickled onions added depth and a slight acidity to balance the richness.

Wild Forest Mushroom Risotto 4.2/5

For the risotto course, we sampled the Wild Forest Mushroom Risotto and Signature Uni Risotto (+$12), each offering a perfectly cooked rice texture. The Wild Forest Mushroom Risotto featured porcini and sautéed chestnut mushrooms enriched with Parmigiano and truffle for a deep, earthy flavour. While deliciously rich and umami-packed, it became slightly too salty towards the end.

Uni Risotto 4.5/5

The Uni Risotto had a unique briny and cheesy flavour profile, enhanced by the use of Japanese multi-grain rice, which added a nutty dimension that paired well with the creamy sea urchin.

Silere NZ Alpine Merino Lamb Rack 4/5

Under the Mains, the Silere NZ Alpine Merino Lamb Rack was presented as a Lamb Wellington, wrapped in flaky, golden pastry with tender, blushing-pink lamb at its core. While the lamb's flavour was relatively mild, the dish was elevated by a Pithivier chilli & cumin pesto and a tangy buttermilk sauce, which provided a bold, flavourful contrast.

Spanish Lubina 4.5/5

For the seafood main, the Spanish Lubina was well-cooked with a crisp, golden-brown skin. It was enhanced with Sardinian bottarga alongside tender braised leek and kale velouté, adding a depth of oceanic and herbaceous flavours.

Sobacha Dark Chocolate 4.8/5

For a decadent finish, the Sobacha Dark Chocolate stood out with its nutty blond buckwheat mousse, fermented soy caramel, and cereal milk ice cream — a sublime combination of textures and flavours. The prized Shizuoka Musk Melon (+$28) was a delightful choice for a lighter option. This air-flown melon was served with fresh berries and seasonal sorbet, allowing its natural sweetness and juiciness to shine.

Shizuoka Musk Melon 4.2/5

Available from 28 March 2025 to 23 June 2025, the Spring Menu features 3-course $128++ | 4-course $168++ | 5-course $198++ per guest

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.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 3pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]

KA-MON @ Resorts World Sentosa - Three Traditional Japanese Grilling Techniques Under One Roof

Nestled within Resorts World Sentosa, KA-MON is the latest venture by celebrated Chef Hal Yamashita. It promises an authentic yet innovative Japanese grilling experience. What sets KA-MON apart is its integration of three traditional grilling techniques — irori, robatayaki, and warayaki — all within a single restaurant. It reminds me of Setsuri Ishinomake, which also embraces multiple grilling styles under one roof, showcasing the depth and versatility of Japanese cuisine.

Our meal began with an Amuse Bouche — a delightfully crisp fried fish paired with pickled vegetables in a sweet and sour sauce. The pickles' vibrant acidity perfectly balanced the fish's richness, making it a refreshing and appetising start.

Wagyu Beef Tartare 4.8/5

The Wagyu Beef Tartare is a reimagined take on Yukke, seasoned with soy, garlic, sesame, and gochujang. The quail egg yolk, resting atop the finely diced wagyu, added a luscious creaminess. Mixing everything together and scooping it up with the accompanying crisp papadam created a harmonious blend of sweet, savoury, and umami flavours.

Organic Egg & Ikura 4.5/5

One of the standout dishes was the Organic Egg & Ikura, a decadent layering of Ajitsuke Tamago, briny ikura, and luxurious Hokkaido uni. This dish offered a symphony of textures — from the silky yolk to the creamy sea urchin and the signature pop of salmon roe — all heightened by the sharp, fresh heat of wasabi.

Sakoshi Bay Oyster 4.2/5

Seafood took centre stage with the Sakoshi Bay Oyster, a prized delicacy from Hyogo Prefecture. Grilled over robatayaki until just 80% cooked, the oyster was then glazed with shio kombu butter and topped with a fragrant crumble of garlic, ginger, and shallots, enhancing its natural oceanic richness.

Tuna Wara Tataki 4.5/5

The Tuna Wara Tataki featured Big Eye Tuna, sustainably sourced from Australia's East Coast. Unlike traditional charcoal grilling, this dish was kissed by straw fire, resulting in a gently charred exterior while preserving the buttery, raw centre. The subtle smokiness complemented the bright ponzu sauce, thinly sliced myoga, and crisp garlic chips, perfectly balancing smoke and freshness.

Irori Grilled Jumbo Tiger Prawn 4.2/5

The Irori Grilled Jumbo Tiger Prawn was a prime example of traditional grilling techniques. Skewered and slow-grilled over charcoal in the irori style, a method dating back to the Jomon period, this dish showcased the prawn's natural sweetness and succulence. A touch of Maldon sea salt and a squeeze of lemon were all that was needed to highlight its pure, briny essence.

Aged Breast of Duck 4.8/5

For meat lovers, the Aged Breast of Duck was a revelation. Dry-aged for at least five days, the duck was slowly grilled over robatayaki to a perfect medium-rare, resulting in crisp skin and tender flesh. It was accompanied by burdock root purée for an earthy depth, while the spicy romaine and apple salad added a touch of sweetness and crunch, echoing the balance found in Korean BBQ and Japanese yakiniku.

Coriander Salad 4/5

One of the most polarising dishes on the menu is the Coriander Salad — a love-it-or-hate-it experience. Tossed in a white soy vinaigrette and topped with crispy fried sakura ebi and fragrant bawang goreng, the salad delivered a bright, herbal crispness that might not be for everyone but certainly intrigued the palate.

Saba Donabe 4.2/5

The meal culminated in the Saba Donabe, a tableside performance where rice was cooked in a traditional claypot over grilled fish bone dashi. Depending on the daily fresh catch from Nagasaki, our version featured grilled saba, which was folded into the rice at the tableside. The result? It is a deeply comforting dish with fluffy grains and crisped edges served with miso soup for a satisfying finish.

Mont Blanc "Flower" 4.2/5

To end on a high note, we were served the Mont Blanc "Flower", a delicate yet indulgent dessert. The chestnut mousse, piped atop a crisp French meringue, was paired with mikan yuzu jelly, creating a beautiful contrast between nutty richness and citrusy brightness. It felt like we were enjoying two desserts in one, perfectly encapsulating French pastry finesse and Japanese flavour precision.

With its seamless integration of traditional Japanese grilling techniques, premium ingredients, and meticulous execution, KA-MON at Resorts World Sentosa offers a one-of-a-kind Japanese grill experience in Singapore. Chef Hal Yamashita's expertise is evident in each dish, which celebrates both the purity of ingredients and the artistry of grilling. Whether you're a fan of seafood, premium meats, or comforting rice dishes, KA-MON delivers an elevated dining experience that is both exciting and deeply satisfying.

Note: This is an invites tasting.


KA-MON
(Opposite Resorts World Station) Resorts Word Sentosa
Hotel Michael
Level 1
Tel: +65 6577 6448/6688
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Nearest MRT: Harbourfront (CC, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Resorts World station. Alight at Resorts World station. Walk to destination. Jourrney time about 10 minutes. [Map]