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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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. 

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]

Racines @ Sofitel Singapore City Centre - Feasts Of Fortune to Usher in Year of the Snake

This Lunar New Year, Sofitel Singapore City Centre celebrates the season of prosperity and reunion with thoughtfully curated culinary experiences, blending traditional flavours with modern touches. Over at Racines, the Fortune Set Lunches and Dinners curated are 4-course set lunch and 5-course set dinner, perfect for gatherings with loved ones or even business lunches.

Bountiful 8-Grain Yu Sheng (Tasting portion) 4/5

Begin the feast with an auspicious toss of Yu Sheng. The Bountiful 8-Grain Yu Sheng (Vegetarian) ($48/$88/$138), a new creation for the season, symbolizes an abundant harvest. Designed with health-conscious diners in mind, it features a wholesome mix of grains and seeds, including black-eyed beans, quinoa, pumpkin seeds, and millet, offering delightful textures.

Double-boiled Chicken Soup 5/5

The next course, a Double-boiled Chicken Soup with Dried Scallop and Cordycep Blossoms, impressed with its comforting sweetness and deep flavours, making it a crowd favourite.

Pen Cai 4.5/5

Another quintessential dish, Chef Andrew's Pen Cai, combines an opulent array of ingredients, such as abalone, scallops, prawns, pork belly, duck, pork tendon, fish maw, braised sea cucumber, fatt choy, and truffle. The sauce had a nice, savoury depth of flavour without being overly rich.

Deep-fried Tiger Prawn in Curry Garlic Aioli 3/5

The Deep-fried Tiger Prawn in Curry Garlic Aioli added a modern flair to the menu. While the batter was slightly greasy, the prawn itself was succulent, with a satisfying texture.

Hakka-style Pork Belly with Taro 4.5/5

The Hakka-style Pork Belly with Taro, a nostalgic recipe passed down in Chef Andrew's family since the 1970s, exuded a sense of homely comfort. Its richness was best enjoyed with a warm bowl of white rice.

Cod Fish with Yuzu Butter Sauce 4/5

Another dish that offered a contemporary twist to a Lunar New Year staple was the Cod Fish with Yuzu Butter Sauce. The fish was perfectly moist and flaky, while the yuzu butter sauce added a delightful balance of richness and citrusy brightness.

Hor Yip Fan 5/5

The highlight was the most aesthetically pleasing Hor Yip Fan (Steamed Waxed Meat Rice and Chinese Sausage in Lotus Leaf). This classic, traditionally made with glutinous rice, was reimagined with a lighter blend of fragrant rice and glutinous rice. Steamed with three waxed meats — pork, pork belly, and liver — for two hours, the dish was flavourful, texturally delightful, and certainly moreish!

Duo of Osmanthus Jelly with Bergamot Sorbet & Fried Nian Gao 3.5/5

Dessert was a Duo of Osmanthus Jelly with Bergamot Sorbet & Fried Nian Gao, delivering a delightful hot-and-cold contrast. While the crust of the Nian Gao was slightly thicker than expected, its chewy, sweet interior was satisfying. The refreshing bergamot sorbet rounded off the dessert beautifully. Osmanthus Jelly with Bergamot Sorbet

4-Course Fortune Set Lunch 13 January to 12 February 2025 12pm to 3pm $68++ per person
5-Course Fortune Set Dinner 13 January to 12 February 2025 6pm to 10pm $88++ 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.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Mizuki @ Ngee Ann City - Tempura Omakase with Quality Seasonal Ingredients in Orchard Road

Mizuki, located in Ngee Ann City since 2017, offers a refined dining experience that specialises in tempura. Guests can choose from a variety of omakase menus, including Tempura Omakase, Wagyu Omakase, and Signature Omakase, alongside set meals and à la carte options.

With its serene, minimalist interiors, the restaurant offers diners the opportunity to enjoy their meals at the 9-seater tempura counter or in private rooms, making it a perfect setting for an intimate experience.

Tempura Dinner Omakase 4.5/5

On our visit, we had the Tempura Dinner Omakase ($198/pax). Before the meal commenced, the chefs showcased the seasonal ingredients of the day, beautifully presented with autumn leaves, giving us a glimpse of what was to come.

Sashimi

The omakase began with Sashimi, featuring meticulously sliced fish of freshness, especially the Kampachi.

Chawanmushi

This was followed by a comforting shiitake and edamame Chawanmushi, topped with snow crab and shark fin.

Seasonal Tempura 9 Kinds

The highlight of the evening was undoubtedly the Seasonal Tempura 9 Kinds. We observed the chefs carefully prepare each piece, delicately laying each ingredient and coating it in a traditional batter before placing it in the fryer.

Diners are provided with an assortment of condiments, including salt, tentsuyu sauce, lemon, and freshly grated radish, to customise their tempura experience.

Japanese Tiger Prawn

The Japanese Tiger Prawn served with its head featured a light and crisp batter that complemented the prawn's natural sweetness rather than overwhelming.

Tara No Me

Tara No Me is a mountain vegetable with a slightly bitter taste. We enjoyed the bitter notes on their own, but they are also good paired with the Tentsuyu for an extra touch of savoury.

Uni on Shiso

One of the most luxurious bites was the Uni on Shiso, a harmonious combination of creamy bafun uni, baby whitefish, and caviar atop a tempura-fried shiso leaf and seaweed. It was indulgent without being excessive and left a lasting impression.

Ginkgo

Next was a classic Gingko.

Fish with Cucumber

The Fish with Cucumber was an unexpected combination. The fish meat was delicate and soft, and the cucumber gave a lightness.

Hotate

Another standout was the Hotate, served in two parts. The first was fried to retain a pink, tender centre, accompanied by a refreshing zest of grated yuzu.

Hotate

The second was wrapped in nori and topped with ikura, creating a delightful contrast of flavours and textures.

Mushroom

Additional prawn paste was added to the Mushroom before frying.

Ika

Next was the uniquely prepared Ika, drizzled with a reduced sauce made of squid head. While the exterior was crisp, the Ika in the middle was intentionally kept raw.

Anago

The Anago was one of my favourite courses, along with the Uni and Hotate. The mild, sweet meat was absolutely tender, enhanced by a squeeze of lemon.

Dried Persimmon

One of the more creative dishes was the Dried Persimmon with Mochi, where a tempura-fried persimmon slice was sandwiched between crispy mochi and wrapped in nori. The combination of sweet, chewy, and salty elements made it memorable.

Kakiage Don & Miso Soup

The meal concluded with the Kakiage Don & Miso Soup, a bowl of fried tiger prawns and sakura shrimp served over rice. I recommend breaking the egg yolk and mixing it in.

Assorted Dessert

Assorted Dessert followed, featuring a trio of homemade creations: Strawberry Ice Cream, Warabimochi, and Pudding. The desserts were decent, with the milky pudding standing out more for its creamy texture.

Overall, the tempura at Mizuki was outstanding, and I particularly appreciated the chefs' condiment recommendations for each piece served. Additionally, the pacing of the meal was attentive and comfortable.

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.


Mizuki
Ngee Ann City
#05-32
391 Orchard Road
Singapore 238872
Tel: +65 8828 2260
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]