Tina’s Kitchen Private Dining – A Refined Showcase of Technique and Ingredients

Tina's Kitchen Private Dining is helmed by Chef Tina, a Taiwanese chef trained at Le Cordon Bleu. She does not host private dining sessions regularly, usually opening her cosy home kitchen only a couple of times each month, so securing a dining slot felt especially fortunate. Priced at $188 per pax, we were treated to a thoughtfully curated 10-course dinner that showcased her culinary skills and training.

While the menu does not strictly focus on Taiwanese cuisine, it felt more like a personal culinary résumé — highlighting refined techniques, quality ingredients and elegant presentations, with subtle Taiwanese influences woven through the courses.

Filo Pastry Cone, Cream with Kaffir Lime Zest, Caviar by Nomad, Chives 4.2/5

Dinner began with a series of bite-sized snacks, starting with the Filo Pastry Cone topped with Kaffir Lime Zest Cream, Caviar by Nomad and Chives. Crisp and delicate, the filo pastry delivered a satisfying contrast of textures, while the citrusy cream and briny caviar came together harmoniously for a multi-sensory opening bite.

Amaebi Tartare, Avocado Cream, Ponzu Cured Egg Yolk, Microgreen 4.2/5

The Amaebi Tartare was paired with Avocado Cream, Ponzu Cured Egg Yolk and Microgreens. The natural sweetness of the amaebi was allowed to shine, complemented rather than overshadowed by the creamy avocado and savoury egg yolk.

Salmon Tartare, Cured Yolk Shredded, Tobiko, Edible Flower 4/5

Served atop toasted bread, the Salmon Tartare was finished with Cured Yolk Shredded, Tobiko and Edible Flowers. Each bite delivered a burst of oceanic flavours, with the tobiko adding pops of salinity and texture.

Foie Gras Chawanmushi, Truffle Sauce, Squid Ink Tuile 4.5/5

One of the standout dishes of the night was the Foie Gras Chawanmushi with Truffle Sauce, which reminded me of the excellent version at Shisen Hanten. The egg custard was smooth and silky, enriched by the luxurious truffle sauce. A Squid Ink Tuile accompanied the dish, providing a welcome textural contrast when broken and eaten together.

Edible Oyster Shell, Oyster, Champagne Sauce Foam, Green Oil, Edible Flower 4.5/5

Creativity shone through in the oyster course. A plump, briny Oyster was presented in an Edible Oyster Shell, topped with Champagne Sauce Foam, Green Oil and Edible Flowers. Visually striking and thoughtfully composed, the flavours were elegant and well-balanced.

King Crab Bisque, Torched King Crab, Saffron, Edible Flower 4.2/5

The King Crab Bisque was comforting and deeply flavourful, packed with robust crustacean sweetness. Infused with Saffron and garnished with Edible Flowers, the bisque was further elevated by a generous portion of Torched King Crab on the side for a fuller appreciation of the prized ingredient.

Beef Consomme, Slow-Cooked 4 Hour Beef Shin, Homemade Chilli Oil 4.2/5

Inspired by Taiwanese beef noodle soup, this course featured Slow-Cooked Beef Shin, braised for four hours until fork-tender. The accompanying Beef Consomme was light yet richly flavoured, and a few dollops of Homemade Chilli Oil added depth and warmth to the dish.

Uni Risotto, Torched Scallop, Smoked Cherry Chips 4/5

Next came the Uni Risotto, paired with a torched scallop, lightly smoked with cherry chips for a subtle smoky finish. While the dish was enjoyable, the uni flavour could have come through more prominently in the risotto itself.

Watermelon, Granita

A refreshing Watermelon with Granita was served as a palate cleanser, effectively refreshing and resetting the palate before the main course.

Wagyu Beef Cheek, Truffle Sauce, Glazed Veg Assortment 4/5

The main course featured Wagyu Beef Cheek, cooked until meltingly tender and served with truffle sauce and glazed vegetables. Rich, comforting, and well-executed, it was a satisfying centrepiece to the meal.

Hazelnut Tiramisu, Crumbs, Cacao Tuile 4/5

To conclude, dessert was a Hazelnut Tiramisu paired with Cacao Tuile for added crunch. Simple yet satisfying, it wrapped up the dinner on a pleasant and sweet note.

Tina's Kitchen Private Dining offers an intimate and refined dining experience that highlights Chef Tina's training and culinary finesse. With thoughtfully composed dishes, quality ingredients and elegant execution, it is a memorable experience — especially for those who appreciate technique-driven cuisine in a cosy home setting.


Tina's Kitchen Private Dining
Upper Bukit Timah Road Area
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Nearest MRT: Cashew (DT Line)

Fiamma @ Capella Singapore - A Celebration of Italian Family Cuisine Rooted In Heritage and Crafted With Passion

Nestled within the lush grounds of Capella Singapore, Fiamma is a heartfelt tribute to the warmth and generosity of Italian cuisine. In this place, the flame's glow brings people together in moments of celebration. The kitchen is helmed by Executive Sous Chef Antonio Corsaro, whose Neapolitan heritage shapes every creation, and the table comes alive with flamboyantly colourful dishes that highlight the natural beauty and freshness of seasonal ingredients. From richly hued sauces to hand-finished plates, his dishes are as pretty to look at as they are delicious to eat.

Bread Basket

For our dinner, we savoured an elaborate, curated selection of dishes from Fiamma's festive menus and seasonal à la carte menu, a showcase of the range of their culinary artistry. We started with the bread basket and two beautifully plated antipasti, each bursting with colour and intricate plating.

Carpaccio di verdure e frutti invernali 4.5/5

The Carpaccio di verdure e frutti invernali was a medley of finely sliced Italian winter fruits and vegetables, accented with the gentle tang and complexity of aged balsamic, the crunch of walnuts and pomegranate seeds, and the aroma of black truffle. The dish is finished with an artistically arranged selection of edible flowers and fresh herbs.

Carpaccio di ricciola marinata 4.2/5

Offering a contrasting expression of freshness, the Carpaccio di ricciola marinata showcases marinated kingfish paired with sweet pumpkin, orange, spaghetti seaweed, tangy oxalis, and savoury bottarga. Also well-presented with many different elements and textures in the dish.

Gnocchi Fegato Grasso e Funghi 4.8/5

Moving on to the primo piatto, typically a starch-based course, we had three outstanding dishes, making it difficult to rank them. After some deliberation, however, both my dining companion and I agreed that our favourite was the Gnocchi Fegato Grasso e Funghi. This deeply indulgent, earthy dish showcases a balance of finesse and comfort. Excellent house-made gnocchi form the foundation, generously coated in a velvety Albufera sauce with mushrooms, cacao and foie gras. A decadent yet balanced dish that does not feel overly heavy.

Risotto Di Barbabietola E Ricci Di Mare 4.5/5

My second favourite primo piatto was the Risotto Di Barbabietola E Ricci Di Mare, visually striking with the risotto rice dyed a rich, jewel-like pink that contrasts beautifully with the orange uni. The rice is al dente with a slight bite, and each spoonful delivers a creamy, sweet-savoury richness from the beetroot combined with the uni.

Tagliatelle Fatte A Mano Allo Scoglio 4.2/5

My dining companion, on the other hand, preferred the Tagliatelle Fatte A Mano Allo Scoglio. This dish will delight seafood lovers, as it is heaped with clams, plump mussels, squid, and a striking red Mazara del Vallo prawn. The pasta is coated in a rich, flavourful seafood sauce that ties together all the ocean-fresh ingredients.

Filetto Di Wagyu Cotto A Legna Alla Rossini 4.8/5

Between the three Secondi Piatti, the most impressive was the Filetto Di Wagyu Cotto A Legna Alla Rossini, a sumptuous Wagyu beef fillet served with a rich sear of foie gras and generous shavings of aromatic black truffle. Finished with a red wine sauce, this dish is the epitome of indulgent fine dining, a very premium special occasion treat.

Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo 4/5

We also had the Rombo Alla Griglia Spinaci, Gambero Rosso Di Mazzara Del Vallo, charred turbot served with spinach and a Sicilian red prawn. The fish was cooked nicely, but the turbot head reduction sauce was a touch too intense for our taste. Thankfully, the touch of lemon and cream added a refreshing lift to the dish.

Melanzane Alla Parmigiana 4/5

For a vegetable-forward option, the Melanzane alla Parmigiana features tender layers of eggplant, smoky scamorza cheese, and a rich, luscious tomato sauce, baked to perfection. Ideal for vegetarian diners or anyone seeking a lighter, yet satisfying alternative this season.

We were more than stuffed by this point, but still eagerly looking forward to the Dolce course because who doesn't love desserts?

Amarena al Tiramisu 3/5

The Amarena al Tiramisu puts a twist on the classic Italian dessert, with Mascarpone Amarena cream, biscuit, espresso, and Amaretto, a sweet, almond-flavoured Italian liqueur. While it is generous with both espresso and Amaretto, this resulted in a dessert that was a bit too soft and watery, and overly sweet.

Panna Cotta Citrus Saffron 4.8/5

We were, however, a lot more impressed by the Panna Cotta. In fact, this is probably the best Panna Cotta I've eaten so far. It's usually not my go-to dessert due to its often gelatinous texture and bland flavour, but this one surprises with a silky, creamy softness and fragrant vanilla bean. The addition of citrus and fresh fruits keeps it light, lively, and utterly delightful.

Overall, Fiamma presents a celebratory affair this festive season, where authentic flavours, shared moments, and beautifully crafted dishes take centre stage. Coupled with its intimate setting, exclusive location, and friendly service, it offers a memorable experience for life's special occasions.

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


Fiamma
Capella Singapore
1 The Knolls
Singapore 098297
Tel: +65 6591 5046
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Lunch: 12pm - 230pm
Dinner: 6pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take the Sentosa Express Train to Imbiah Station. Alight at Imbiah station. Proceed to Artillery Ave. Walk along Artillery Ave until you come to a road (slope) to the Capella Hotel. Turn right onto the road and walk up the hill to the destination. Journey time is about 25 mins. [Map]

Open Farm Community @ Dempsey - Bringing Its Beloved Weekend Brunch to Diners Every Day of The Week

Brunch has become a daily affair at Open Farm Community at Dempsey. You can now enjoy its once-weekend brunch menu any day of the week, surrounded by the lush greenery of its open farm and edible gardens. Even better, your furry companions are warmly welcomed, as guests who choose to dine alfresco with their pets will enjoy a discount on their bill.

OFC Farm Bread 4/5

Burrata 4/5

For starters, the OFC Farm Bread ($12) features the restaurant’s beloved sourdough and focaccia, served with a subtly flavoured salted butter. We paired it with the Burrata ($28), which whetted my appetite with savoury and meaty San Daniele ham, complemented by the acidity and sweetness of charred grapes and tomato jam, and a satisfying crunch from toasted pine nuts.

Beef Tongue Yakitori 5/5

For something bolder, the Beef Tongue Yakitori was a standout. The Bak Kut Teh marinated beef tongue was expertly prepared, with a slightly charred exterior that complemented its rich flavour. Shredded ginger flowers added freshness and helped balance the gaminess, resulting in a well-rounded dish.

Pulled Pork Benedict 4.5/5

The Brunch and Lunch menu features a lineup of well-loved classics. My favourite brunch item was the Pulled Pork Benedict ($29), a satisfying plate with tender and flavourful pork ragout accompanied by creamy sous vide eggs that enriched every bite with a luxurious mouthfeel. The hollandaise, done espuma style, delivered the same tangy richness in a lighter and airier form, enhancing the dish without the usual heaviness.

Shakshuka 3/5

Avocado Toast 3/5

Shakshuka and Avocado Toast are both presented in bowl form, similar to one another. The former features spiced tomato sauce and feta, while the latter is topped with mashed avocado and tomato salsa. While this format makes for easier eating, it slightly diminishes the essence of the dishes, especially the shakshuka. It would have been much more exciting to have it served hot in a pan with eggs poached directly in the sauce. The flavours leaned mild, with just a faint hint of fennel rather than the expected spice-forward kick. Still, both dishes remained wholesome, anchored by perfectly creamy yolks.

Spanish Omelette 3/5

The Spanish Omelette was given a local twist, topped with a heap of minced meat and mushrooms seasoned like bak chor mee. Though it had a beautifully golden exterior, it resembled more of a potato frittata, with more egg than potato, lacking the creamy and slightly starchy consistency that defines a traditional Spanish omelette made with slow-cooked potatoes.

Buttermilk Pancakes 3.5/5

For something sweet, the Buttermilk Pancakes ($22), served with banana brûlée and ice cream, were delightful, featuring a subtle bounce in texture.

Granola Yoghurt Bowl 2/5

The Granola Yoghurt Bowl ($18), however, was slightly too sweet, with yoghurt that was both thinner and sweeter than ideal. A version with tangier yoghurt and crunchy granola would have provided better contrast and balance.

Beer-Battered Fish & Chips 4/5

From the lunch selections, the Beer-Battered Fish & Chips ($34) impressed with its light, crisp batter encasing flavourful fish, complemented by equally well-executed chips.

Creamy Mushroom Mafaldine Pasta 4/5

The Creamy Mushroom Mafaldine Pasta, made with local mixed mushrooms, stood out for its firm and chewy texture. Meanwhile, the sauce, cheesy and accented with sharp Pecorino Romano, had just the right consistency to coat each ribbon beautifully. 15% off their bill.

Lemon Meringue Pavlova 3.5/5

Deconstructed Tiramisu 4.5/5

For desserts, the Deconstructed Tiramisu ($19) and Lemon Meringue Pavlova ($19) offer two very different experiences. I found the former more memorable, featuring an intense layer of Kahlua-soaked sponge complemented by light, aerated chocolate bites.

What truly stood out for me was the atmosphere at Open Farm Community. The space exudes a relaxed, nature-filled charm that invites one to linger. Offering a 15% discount to those who dine at the spacious alfresco area with their pets is also a thoughtful touch, reflecting the restaurant’s commitment to food, nature, community, and sustainability.

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.


Open Farm Community
130E Minden Road
Singapore 248819
Tel: +65 64710306
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Nearest MRT: Napier (TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 9pm
Sat-Sun: 11am - 330pm, 6pm - 9pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to Minden Road. Walk to destination. Journey time about 8 minutes. [Map]

ANTO Pizza E Aperitivi @ Jiak Chuan Road - Awarded No.13 in Asia Pacific and No.95 in The World in The Prestigious 50 Top Pizza Awards

ANTO Pizza E Aperitivi at Jiak Chuan is one pizzeria to watch, standing proud in Singapore’s vibrant pizza scene. Opened only late last year in 2024, ANTO has already made waves internationally, claiming the top spot in Singapore, clinching No. 13 in Asia Pacific and No. 95 in the world in the prestigious 50 Top Pizza Awards. An incredible feat for such a young establishment.

Burrata 4.5/5

While ANTO is first and foremost a pizzeria, the menu offers a handful of sharing plates that complement its pizzas well. We started with the Burrata ($28), served with three types of tomatoes and paired with pesto parlage. The burrata was fresh and creamy, while the natural sweetness of the tomatoes brought a refreshing vibrancy to the dish.

Vitello Tonnato 4.5/5

The Vitello Tonnato ($30) proved to be a welcome starter before diving into the dough-heavy mains. Thinly sliced poached veal was served with Bruno sauce, tender and melt-in-the-mouth. The veal carried a delicate sweetness that paired beautifully with the creamy, savoury sauce.

Marinara Arrostita 4.8/5

Our first pizza was the Marinara Arrostita ($26), topped with cherry tomatoes, oregano and garlic oil. The dough was light and airy with a delightful chew, while the tomatoes imparted natural sweetness. Finished with the fragrance of oregano and garlic oil, this pizza was simple yet deeply satisfying.

Rocco 4.2/5

The Rocco ($24) is a Southern Italian-style pizza baked in a small pan at over 250°C for 10–12 minutes. The result is a puffed crust with a crispy exterior and fluffy interior. Topped with fiordilatte cheese, thinly sliced potatoes, and fresh rosemary, each bite was rustic, hearty and full of texture.

Tonno & Cipolla 4.2/5

The Tonno & Cipolla ($42) was an unexpected surprise. On my first visit, Chef Antonio Brancato leaned safe and traditional with his pizzas, but this creation shows his playful, experimental side. Inspired by Japanese flavours, it featured onion purée, slow-cooked tuna prepared Asian-style and seaweed. Each bite carried the brininess of the sea, the umami of tuna, and the crunch of seaweed. It is a bold yet elegant fusion.

Wagyu Pizza 4.5/5

We also tried the limited-time Wagyu Pizza ($38), topped with cherry tomato confit, fiordilatte cheese, sundried tomatoes, wagyu beef (medium-rare), chimichurri and truffle oil. Rich yet balanced, the toppings complemented one another harmoniously, with the chimichurri and truffle oil elevating the indulgence.

Sgroppino 4.5/5

The Sgroppino ($18) is a must-order here. A Venetian cocktail of lemon sorbet, Prosecco and vodka, it is theatrically prepared tableside by the staff. Light, zesty and refreshing with just the right hint of sweetness, it works beautifully as both a palate cleanser between pizzas and a lively way to end the meal.

Tiramisu 4.2/5

To finish, we had the classic Tiramisu ($15). Soft, pillowy and well-balanced, it ticked the boxes of what makes a good tiramisu without being overly heavy.

With its world-class dough, thoughtful toppings and playful balance between tradition and innovation, ANTO Pizza E Aperitivi has firmly established itself as one of Singapore’s best pizzerias. Whether you’re here for a classic like the Marinara or something daring like the Tonno & Cipolla, ANTO promises a memorable experience worth revisiting.

Note: This is an invited tasting.


ANTO Pizzeria E Aperitivi
2 Jiak Chuan Road
Singapore 089260
Tel: +65 9689 6869
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Nearest MRT: Maxwell (TE Line), Outram Park (DT, EW Line)

Opening Hours:
Daily: 12pm - 3pm, 530pm - 11pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road and turn left onto Jiak Chuan Road. Walk down Jiak Chuan Road and walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

Torno Subito @ COMO Dempsey - Playful Italian Dining with a Riviera Twist

At Torno Subito, Italian dining takes on a playful new rhythm with refreshed menus that include a revamped à la carte selection, a renewed three-course Formula Lunch, and an updated Riviera Tour tasting experience. Helmed by Executive Chef Alessio Pirozzi and part of renowned chef Massimo Bottura’s culinary family, the Dempsey outpost continues to reinterpret classic Italian flavours through a modern, Riviera-inspired lens.

Our dinner began with complimentary freshly baked bread paired with anchovy butter. It is a comforting trio to warm the stomach before the meal proper. My favourite was the tomato sourdough, with its light tanginess that paired beautifully with the savoury butter.

Alta Marea 3.5/5

The Alta Marea ($98) was a striking platter of raw, cured and smoked seafood, akin to a “seafood charcuterie board.” Unique and rarely seen in restaurants, it offered a range of flavours and textures. The standout for me was the cuttlefish, which had a clean, sweet flavour.

Fichi 4/5

The Fichi Pizza ($38/$58) arrived topped with Fior di Latte cheese, culatello ham, marinated fig, and pecorino foam. The chewy dough base tied the savoury and sweet elements together harmoniously, making each bite a joy.

Tagliatella 4.5/5

The Tagliatella ($48) was the star of the evening. Perfectly cooked traditional egg pasta paired with a bold, richly flavoured hand-chopped Wagyu ragu, one of Massimo Bottura’s favourites. Comforting, indulgent, and deeply satisfying.

Tortellino 4/5

The Tortellino ($48) featured miniature stuffed pasta in a creamy sauce made from 36-month-aged Parmigiano Reggiano. Silky and luxurious, it was reminiscent of cereal in milk, but in the most decadent, cheesy way possible.

Prochetta 4.2/5

Perfect for sharing, the Prochetta ($98) showcased roasted milk-fed suckling pig rolled into a roulade, served with peach compote and Swiss chard. The sweet and bitter notes of the accompaniments perfectly balanced the richness of the meat.

Cocco Bello 4/5

For dessert, the Cocco Bello ($20) offered a refreshing finish with lemon and mint sorbet, foamy coconut, and kaffir lime meringue. Light, sweet, and zesty, it was the perfect dessert after all the richness in the meal.

Tiramisubito 4/5

The Tiramisubito ($22) reinvented tradition in a modern presentation while retaining the classic flavours of coffee, mascarpone, and cocoa. Familiar yet novel, each spoonful was comforting and indulgent.

The meal concluded with a thoughtful petit four, a lovely sweet touch that served as a fitting closure to an evening that showcased Torno Subito’s ability to bring playful creativity and Riviera flair to Italian dining in Singapore.

Note: This is an invited tasting.


Torno Subito
26 Dempsey Road
#01-01
Singapore 249686
Tel: +65 6486 1053
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 12pm - 3pm, 530pm - 10pm
(Closed on Mon-Tue)

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Continue taking the stairs up to the hill to block 26. Turn left and walk to destination. Journey time about 8 minutes. [Map]