LUCE @ InterContinental Singapore - New Thematic Buffet with Vietnamese, Thai and Chinese Cuisine on Rotation with Authentic Italian Spread

Since mid-February, LUCE's beloved buffet has introduced an exciting new twist: rotating Southeast Asian selections alongside its signature authentic Italian spread.

Diners can indulge in Vietnamese, Thai, or Chinese cuisine on different days of the week. Enjoy 50% off every second diner on weekdays and 20% off on weekends throughout March to sweeten the deal. Pricing per adult varies by day and time:

Lunch
Monday to Friday: $59 ++
Saturday: $69++

Dinner
Monday to Thursday: $78++
Friday: $92++
Sunday: $88++

Thematic Buffet 4/5

On Mondays, Thursdays, and Sundays, diners are transported to Vietnam. Wednesdays and Saturdays feature bold Thai flavours, while Tuesdays and Fridays spotlight Chinese cuisine.

Vietnamese

We visited on a Thursday and were treated to a Vietnamese spread, including Steamed Lemongrass Fish and Clams with Sweet Basil, Vietnamese Beef Stew with Root Vegetables, and Netted Prawn Spring Rolls.

Pasta Truffle Alfredo in Parmesan Wheel

Moving on to LUCE's Italian staples, our favourite was the decadent and al dente Pasta Truffle Alfredo, freshly made in a parmesan wheel. It was so good we went back for seconds.

Carving Station

At the Carving Station, highlights included the Coatata di Manzo (Angus roasted picanha with fingerling potato), Pancia di Maiale ai 3 Pepi (slow-roasted pork belly with three types of pepper), and La Salsiccia (juicy seared pork sausage).

Italian Specialties

The hearty Italian Specialties had us spoiled for choice with Angus Beef Oxtail Stew, Oven-Roasted Salmon Fillet, Spezzato di Agnello, and more. More pasta options were available, too, including Pasta al Pesto and Truffle Cream Pasta.

Pizzas

My dining partner and I both adored the freshly made Pizzas, which carried a chewy base and crisp crust.

During our visit, four flavours were available: La Panchetta e Patate (smoked scamorza, pancetta ham), Salsiccia e Gorgonzola (Italian pork sausage, gorgonzola cheese), Five Formaggi (acacia honey, a combination of cheese), and La Tartufata (black truffle paste, wild mushrooms, smoked scamorza). We highly recommend tucking into these while they are still hot.

Seafood on Ice

Seafood lovers shouldn’t miss the Seafood on Ice station, featuring Japanese oysters, tiger prawns, scallops, mussels, sea whelks, clams, and baby lobsters, all frequently replenished throughout the night.

Cheese Room

Make sure to visit the Cheese Room right next to the seafood. The room may seem small, but it offers a diverse selection of Salad Bars, Bread Baskets, Artisanal Cheeses, and Chilled Antipasti. A couple of interesting options included a Seared Tuna niçoise salad, Artisanal Farmer Pork Terrine, and Beef Carpaccio.

Indian Kitchen

We were also pleasantly surprised by a small section of Indian Kitchen, which featured crunchy Papadum, Butter Chicken, Aloo Gobi, Madras Fish Curry, and Biryani Rice.

Dessert

The Dessert section had quite a range, featuring Assorted Nyonya Kueh, Lemon Tarts, Rainbow Cakes and more. We sampled a few, which were average, with a mix of hits and misses.

Fresh Fruit Selection

Last but not least, end on a refreshing note with the Fresh Fruit Selection.

Do make a reservation before heading down, via LUCE's hotline at 6825 1008.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


LUCE
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW line, DT Line)

Opening Hours:
Lunch: 12:00 pm to 2:30 pm 
Dinner: 6:00 pm to 10:00 pm 

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

Sawadee Thai Cuisine @ Tan Quee Lan Street - Celebrates 24 Years of Heritage, Debuting A Refresh Interior and New Menu

This year, celebrating 24 years of heritage, Sawadee Thai Cuisine at Tan Quee Lan Street has unveiled a brand-new menu and a refreshed look. At the helm is Chef Ning, who has been the driving force behind this beloved establishment for the past five years. With her deep-rooted passion and expertise, she brings refined traditional recipes that showcase the rich culinary heritage of Central Thailand. Chef Ning elevates beloved hometown dishes with premium ingredients and the finest produce sourced from her hometown of Si Sa Ket in northeastern Thailand.

Tom Khlong Soup 4/5

Adding a personal touch, one of the authentic Thai ingredients Chef Ning brings from her hometown of Si Sa Ket is snakehead fish, smoked in small batches over a wood fire by her mother. This speciality ingredient takes centre stage in the Tom Khlong Soup ($14 per bowl, minimum 2 pax) — a hot and sour broth reminiscent of Tom Yum but elevated with a distinctive smoky depth from the fish. The sea bass used in the soup was exceptionally fresh, adding a delicate sweetness and tender bite.

Green Mango Salad 4.5/5

We also enjoyed the quintessential Green Mango Salad ($16/$24). Made with riper mangoes, the shredded fruit offered a juicier bite and a natural sweetness, perfectly balanced by the umami-rich dried shrimp. The shrimp had a satisfying chew, adding texture and a burst of flavour to the dish.

Pad Char Tiger Prawns 3.8/5

Pad Char Kung ($30) is a beloved Central Thai speciality featuring spicy stir-fried prawns. This dish goes beyond chilli, incorporating fresh green peppercorns that add a distinctive layer of fragrance and depth to the heat. The prawns were perfectly executed and boasted a delectable, succulent texture.

Lemongrass Sea Bass 5/5

Pla Ta Krai ($48) is possibly one of the best deep-fried seabass I have had in a while. Very lightly battered, the fish was deep-fried to perfection, delivering a crisped exterior while keeping its meat moist, tender, and flaky. The savoury and vibrant homemade seafood sauce served alongside elevated the sweetness of the meat.

Crabmeat Omelette 4.5/5

Khai Jeow Pu ($36) was truly unforgettable. Slicing it open revealed an airy, fluffy interior packed with generous, succulent chunks of crabmeat. Despite being deep-fried, the egg mixture maintained an impressive lightness, making each bite indulgent yet delicate.

Stir-fried Hor Fun 4/5

Phad See Ew ($22/$34), a popular Thai street food dish, was a definite crowd-pleaser. The hor fun had a wonderful texture, perfectly laced with a hint of wok hei, adding a delightful smokiness. The tender slices of Kurobuta pork paired well with the noodles, making each bite satisfying and flavourful.

Wagyu Beef Green Curry 4/5

Gaeng Kiew Wan Wagyu Nua ($58) offers a luxurious twist on the classic Thai green curry. The chargrilled Australian Wagyu was beautifully executed — tender and buttery, with a delicious caramelised crust. While the green curry carried traditional flavours, it was milder than expected. Overall, it felt more like a well-executed Wagyu dish than a true representation of Thai green curry.

Red Ruby 3/5

Som Chun 3/5

We tried the Tup Tim Krob ($10) and Som Chun ($12) for desserts. The Red Ruby was delightful, offering an excellent textural contrast from the chunky, crunchy water chestnuts, tropical jackfruit, and soft coconut flesh. However, I didn't appreciate the floral notes from the jasmine-infused syrup, which felt overpowering.

Similarly, the Som Chun — a rare and nostalgic gem from Royal Thai cuisine — was undoubtedly refreshing, with a medley of lychees, tangerines, and coconut. Yet, the combination of the jasmine syrup and the savoury fried shallots didn't quite complement each other, leaving the flavours feeling a bit mismatched.

Drunken Tom Kha

There's also a new lineup of cocktails and mocktails. Drunken Tom Kha ($20) is a rum-based concoction of coconut milk, lime, lemongrass and galangal. Siam Sunset ($12) is a bubbly Chang soda blend with Thai tea, honey and lemon.

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.


Sawadee Thai Cuisine
9 Tan Quee Lan Street
Singapore 188098
Tel: +65 6238 6833
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Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am – 230pm, 6pm – 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk to destination. Journey time about 3 minutes. 

Little Elephant Thai Bistro @ Tiong Bahru - Authentic Thai Flavours in One of Singapore's Oldest Estate

Nestled in the heart of Tiong Bahru is Little Elephant Thai Bistro, a cosy Thai restaurant that promises authentic Thai flavours in a warm, inviting space. Having heard rave reviews about their food, we decided to drop by for a lunch visit to see if it lives up to its reputation.

Som Tum Thai - Thai Classic Papaya Salad "Spicy" 4.2/5

We started our meal with the Som Tum Thai ($8.90), a quintessential Thai papaya salad with a delightful balance of tangy, spicy, and sweet flavours. The freshness of the julienned green papaya paired with the crunch of peanuts made for an appetising start. What stood out was the preparation — spices were hand-pounded, and the salad was mixed a la minute, ensuring bold and vibrant flavours in every bite.

Tom Yum Kung (Clear/Creamy) 4.2/5

No Thai meal is complete without Tom Yum Kung ($16.90), the iconic hot and sour soup. Little Elephant offers two variations: clear or creamy. We opted for the creamy version, which was packed with depth and complexity. The harmonious blend of sweet, salty, sour, and spicy flavours was complemented by a rich, velvety texture. It was comforting yet bold.

Kailan with Oyster Sauce 4/5

We ordered the Kailan with Oyster Sauce ($9.90) to add some greens to our meal. This simple yet well-executed dish highlighted the crisp, fresh texture of the Kailan, which was enhanced by the savoury oyster sauce. Sometimes, less is more, and this dish proved that point perfectly.

Thai Lemongrass Sweet & Sour Pork 4.2/5

A unique addition to the menu, the Thai Lemongrass Sweet & Sour Pork ($14.90) offered a refreshing twist to a classic dish. Unlike the typical Chinese version, this rendition featured chunky, generously portioned pieces of pork with a fragrant lemongrass aroma that elevated the dish. The balance of sweet and sour flavours was spot on, making this an unexpected favourite.

Steamed Seabass in Lime & Garlic Sauce 4.2/5

A staple in Thai cuisine and a personal favourite, the Steamed Seabass in Lime & Garlic Sauce ($32.90) did not disappoint. The seabass was steamed to perfection, with tender and moist flesh that absorbed the vibrant lime and garlic sauce beautifully. The zesty tang from the lime made this dish incredibly refreshing and appetising — an absolute must-try for seafood lovers.

Little Elephant delivers on its promise of authentic Thai cuisine with flavourful, thoughtfully prepared, and reasonably priced dishes. The cosy ambience and attentive service further enhanced our dining experience. Whether you're craving a comforting bowl of Tom Yum or a zesty steamed seabass, this cosy gem in Tiong Bahru is well worth a visit.


Little Elephant Thai Bistro
Blk 57 Eng Hoon Street
#01-72
Singapore 160057
Tel: +65 6224 1646
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 2. Walk straight down Zion Road. Walk to traffic junction of Zion Road and Tiong Bahru Road. Cross the road and walk to Seng Poh Road. Walk down Seng Poh Road. Turn left onto Eng Hoon Street. Walk to destination. Journey time about 6 minutes. [Map]

Baan Ah Chew Private Dining - A Communal Style Thai Cuisine Private Dining

Baan Ah Chew Private Dining offers an authentic, communal Thai dining experience full of traditional flavours and rare dishes steeped in history. My long-anticipated visit didn't disappoint, delivering a memorable meal highlighting Thai cuisine's complex, vibrant taste profiles. Baan Ah Chew brings a more communal approach compared to the fine-dining style of Pun Im. Yet, each dish is meticulously crafted, drawing from the Snidwongse family recipes and other heritage sources.

Khao Tang Na Dang Ped Yang 4.5/5

We started with Khao Tang Na Dang Ped Yang, a roasted duck dip with sawtooth coriander and nutmeg curry paired with rice crackers. Inspired by the Snidwongse Family Cookbook, this dish had rich, bold flavours that hit the senses like a train, setting the tone for the rest of the meal.

Mahor 3.5/5

Next was Mahor, a unique bite-sized snack with caramelised salted Chinese radish and peanut relish served over fresh orange segments. The sweet acidity of the orange balanced the richness of the relish, creating a refreshing contrast.

Miang Som 4/5

The Miang Som was a delightful one-bite wrap that paired seasonal fruits with a caramelised shallot relish, adding a touch of sweetness and zest. Inspired by Lady Jeeb Bunnag's recipes, this dish was refreshing and highlighted the balance of flavours Thai cuisine is known for.

Pla Haeng Taeng Mo 4/5

Continuing with fruit-forward starters, Pla Haeng Taeng Mo — a watermelon salad with sun-dried black kingfish floss and crispy shallots was next. This dish, oringally served at the inauguration of King Rama I in 1809, showcased a deliciously harmonious mix of fruity sweetness and savoury fish floss.

Yum Strawberry 4/5

Yum Strawberry was a fun twist on fruit salad, with strawberries dressed in a zesty chili and lemon dressing and topped with toasted coconut flakes. The dressing enhanced the strawberries' sweetness, adding a punch of flavour.

Yum Mamaung 3.8/5

The Yum Mamaung, a Thai mango and mandarin orange salad with spicy lime dressing, was incredibly delicious. The sweet and tangy combination, highlighted by the citrus notes of mandarin, made this dish a standout.

Yum Kun Chiang 4.2/5

Yum Kun Chiang, a Thai-Chinese salad of Chinese sausage and cucumber with a chilli garlic lime dressing, was a firework of flavours. Each bite showcased Thai cuisine's vibrant, characteristic profiles with its spicy, tangy, and savoury notes.

Gaeng Jeud Dtai Kraduk Moo Cha Muong 4.5/5

The Gaeng Jeud Dtai Kraduk Moo Cha Muong, a Southern-style clear stew with pork ribs and shredded cowa leaves, may look simple, but it packs an unexpected sour punch, elevating the mild flavours of the pork and greens.

Moo Hong 4/5

Moo Hong, a Southern Thai-Chinese braised pork belly stew with cinnamon and star anise, was hearty and comforting, perfect with steamed rice. I was pleasantly surprised by the use of cinnamon and star anise, which added an aromatic depth.

Lon Khai Khem Goong 4/5 and Nam Prik Kapi 3.5/5

We had two rich relishes next: Lon Khai Khem Goong, a creamy dip made of salted duck eggs, shrimp, and coconut cream, and Nam Prik Kapi, a pounded fermented shrimp paste relish. Both were robust in flavour and complemented by fresh vegetables for dipping.

Phla Hoi 4/5

Phla Hoi paired blanched oysters with lemongrass and a chilli jam herb salad, offering a refreshing take on oysters that opened my eyes to new pairing possibilities with this unique Thai flavour profile.

Yum Som O Goong 4.8/5

One of my favourites was Yum Som O Goong, a pomelo and seared tiger prawn salad tossed in creamy chilli jam dressing. The pomelo's sweetness paired beautifully with the fresh, crunchy prawn, making this dish a satisfying treat.

Bai Liang Pad Kai 4/5

I also tried Bai Liang Pad Kai, stir-fried melinjo leaves with garlic and egg. The mildly bitter leaves gained a lovely fragrance from the garlic and eggs, a unique addition to the meal.

Gaeng Khua Gati Gai Sai Fak Thong 3.8/5

The Gaeng Khua Gati Gai Sai Fak Thong, a Southern-style coconut curry with chicken and pumpkin, was both savoury and aromatic. The sweet undertones of the pumpkin paired perfectly with the creamy, spicy coconut base.

Pad Mak Khea Yao Moo Saab 4.5/5

Pad Mak Khea Yao Moo Saab reminded me of the Chinese "Yu Xiang Eggplant" but with a Thai twist. Stir-fried to retain a slight crunch, the eggplant was combined with minced pork and Thai basil, resulting in a beautifully fragrant dish.

Pad Krapao Neau Nippon 4.5/5

Another excellent dish was the Pad Krapao Neau Nippon, which featured stir-fried Japanese wagyu beef with holy basil and chillies. The rich, marbled beef paired perfectly with the aromatic herbs and spices, adding a touch of Thai character to the premium ingredient.

Kanom Tako 4.2/5

For dessert, we enjoyed three traditional Thai sweets. Kanom Tako was a delightful Thai corn pudding topped with salted coconut foam pudding, creating a balanced sweet and savoury finish. Piak Poon featured pandan pudding with toasted sesame seeds, while Kanom Lin Taa Nin was a Thai pandan custard ball with smoked coconut milk syrup. Both showcased the fragrant qualities of pandan, rounding out the meal with a taste of traditional Thai flavours.

Piak Poon 3.8/5 and Kanom Lin Taa Nin 3/5

Baan Ah Chew Private Dining offers a communal-style Thai dining experience that blends heritage recipes with bold flavours. The carefully crafted dishes introduce rare ingredients and historical flavours, each telling a story that enhances the dining experience. For those looking to explore authentic Thai cuisine, Baan Ah Chew is an exciting find that captures the essence of Thai culinary heritage.


Baan Ah Chew Private Dining
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