Xita Lao Tai Tai (西塔老太太) @ Bugis+ - Launches 4 Pax Feastive Feast

Suppose you enjoy tasty barbecue, hearty dishes, and the lively atmosphere of communal dining. In that case, Xita Lao Tai Tai Bugis+ is ready to welcome you for a season of feasting and gatherings this holiday season. Known for its Korean-influenced Clay Stove Barbecue grills, signature marinades, and charmingly nostalgic interior, Xita Lao Tai Tai has built a following in Singapore’s ever-evolving BBQ scene. It is also well worth joining their membership programme, as members get to enjoy special deals and attractive discounts.

Festive Set BBQ Platter

Their seasonal Festive Set is priced at $108 for members (usual price $151.80) and includes four types of BBQ meat: the Xita BBQ Meat Tower, pork belly, pineapple-glazed beef rib fingers, and secret-marinated chicken chop. It consists of a cold-dressed chicken appetiser, joyful sesame balls, and strawberry ice burst for dessert.

We also ordered some a la carte items to complement our experience. I was pleasantly surprised that the team helped grill all the meats for us, which made the experience relaxed, enjoyable, and completely fuss-free. We could focus on eating and chatting while the staff refilled our plates.

Banchan/Accompaniments, Drinks

Along with our meal, we were served a generous selection of accompaniments, including kimchi, fresh lettuce for wraps, potato salad, and a comforting pumpkin soup. We also enjoyed some refreshing iced slushies, which were perfect for cooling down between all the grilling and feasting.

The highlight of the Festive Feast has to be the Xita BBQ Meat Tower, dressed for the festivities with charming decorations and stacked generously with assorted cuts. Each cut is well-seasoned, tender, and neatly portioned for easy sharing.

Pineapple Glazed Beef Rib Fingers

The Pineapple Glazed Beef Rib fingers come with a tangy, lightly sweet glaze that helps tenderise the meat, and the natural richness of the beef pairs beautifully with these flavours. The grilled pineapple slices were a delightful treat as well.

Pork Belly

No barbecue meal feels complete without Pork Belly, and the slices here are deeply marinated, allowing the fat to render into a crisp outer layer with a soft, melty centre.

Pork Collar

The Pork Collar, which is not part of the Festive Feast but is a recommended add-on, is another excellent choice. It is slightly leaner than the belly yet still wonderfully succulent, and it grills beautifully over the claypot heat. Both cuts are the sort of crowd-pleasing staples that disappear quickly once the grilling begins.

Secret Marinated Chicken Chop

The Secret Marinated Chicken Chop is juicy and stays wonderfully tender on the grill, with a comforting flavour that makes it an easy crowd-pleaser at the table.

Golden Tofu

Cold Dressed Chicken

For a light side dish, golden tofu is satisfying yet straightforward, adding a pleasant contrast to richer meats. The Cold Dressed Chicken appetiser, part of the set, is served chilled and refreshing, offering a gentle, clean-tasting start before the grilled items begin to arrive.

Seafood Pancake

Golden Glutinous Rice Ball

The Seafood Pancake came out nice and crispy, but unfortunately, we found it a little too oily for our liking. The Golden Glutinous Rice Ball, on the other hand, was satisfyingly yummy and chewy, with a slight sweetness.

Clam Soup

The Clam Soup is light, clear, and subtly sweet from the clams. It helps cleanse the palate between bites and is also comforting to sip while waiting for the next round of grilling, especially amid all the smoke and warmth from the stove.

Joyful Sesame Balls

Strawberry Ice Burst

Two desserts are included in the festive set. The Joyful Sesame Balls are pleasantly crisp on the outside and chewy on the inside, with a sesame filling. To conclude, the Strawberry Ice Burst is light, fruity and refreshing, making it ideal after a table full of smoky and savoury dishes. It is, however, on the sweeter side.

In conclusion, dining at Xita Lao Tai Tai Claypot Stove BBQ is lively and well-suited for gatherings. If you are looking for a fun place in town to celebrate with friends or simply enjoy a good BBQ with quality meats, Xita Lao Tai Tai is a wonderful option this season.

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.


Xita Lao Tai Tai (西塔老太太)
Bugis+
201 Victoria Street
#04-06
Singapore 188067
Tel: +65 6908 4181
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left and walk down Victoria Street. Walk to destination. Journey time about 5 minutes. [Map]

Ban Lan Hokkien Cuisine (班岚) @ Scotts Square - Michelin-Selected Fujian Cuisine Makes Its International Debut in Singapore

Ban Lan (班岚), one of Suzhou's most celebrated Fujian restaurants and a MICHELIN Selected establishment, has made its long-awaited international debut in Singapore. Located at Scotts Square, Ban Lan Hokkien Cuisine (班岚) brings refined Min (Fujian) flavours to Orchard Road, led by Chef Sun Xiaoyang, a Fujian native with more than 18 years of experience. A disciple of one-Michelin-starred Chef Wu Rong, Chef Sun presents Fujian cuisine with both tradition and finesse.

First-Harvest Seaweed with Dried Shrimp & Sea Urchin 4.2/5

Inspired by a traditional Eastern Fujian pairing of dried shrimp and seaweed, the First-Harvest Seaweed with Dried Shrimp & Sea Urchin ($36/$49) elevates the classic with premium bafun uni. Served hand-roll style with thin cucumber slices, it balances umami richness with refreshing crunch.

Zhao'an Smoked Pork with Arugula 4.2/5

The Zhao'an Smoked Pork with Arugula is an off-menu item. It is a refined take on a Zhao'an street snack. The pork jowl is slow-braised, lightly smoked, then tossed with Luxi pickled greens and rocket leaves. The result is tender, aromatic pork uplifted by bright, sweet-tangy notes, making it an excellent appetite opener.

Black-Boned Chicken Tossed with Sliced Conch 4.2/5

The Black-Boned Chicken Tossed with Sliced Conch ($32) features free-range black chicken, thin-sliced conch, and crispy, shredded taro, offering a trio of contrasting textures. The flavours are gently savoury with a natural sweetness that unfolds with each bite.

Black Tiger Prawns in Traditional Hokkien Alcohol 5/5

Prepared using the Fujian "aged drunken" method, the Black Tiger Prawns in Traditional Hokkien Alcohol ($49/$66) are steeped in aged wine for deep, aromatic flavours. The tomalley turns luxuriously creamy, while the prawn flesh remains bouncy and sweet. It is a standout dish showcasing the elegance of Fujian alcohol-based cooking.

Hokkien Buddha Jumps Over the Wall 4.8/5

The Hokkien Buddha Jumps Over the Wall ($156 per serving) is a legendary centrepiece of Fujian cuisine. Ban Lan's version features premium sea cucumber, abalone, fish maw and more, slow-braised for over 10 hours. Diners are encouraged to inhale the wine-perfumed aroma, admire the clear amber broth, and savour its velvety richness. A deeply indulgent bowl that stays true to tradition.

Poached Squid with Scallion Oil Pesto 4.8/5

The Poached Squid with Scallion Oil Pesto ($59/$109) features line-caught tube squid from Dongshan, which is flash-frozen with liquid nitrogen to preserve freshness. Gently poached and chilled, the squid is paired with a fragrant scallion-numb-spice sauce that enhances its natural sweetness and crisp texture.

Steamed Crab with Hokkien Glutinous Rice Cake 4.5/5

The Steamed Crab with Hokkien Glutinous Rice Cake ($89 for 1 crab/ $169 for 2 crabs) reinterprets the traditional one-pot braise. Drawing from classic Southern Fujian banquet cooking, glutinous rice is stir-fried, layered in lotus leaf, and steamed with fresh crab meat and roe. The rice absorbs every drop of seafood essence — sticky, aromatic, and exceptionally satisfying.

Wagyu Beef Cube with Sweet Potato 4.5/5

The Wagyu Beef Cube with Sweet Potato features tender Wagyu cubes paired with sweet potato in a dish reminiscent of Western steak and carrots — but executed in a distinctly Chinese manner, with savoury depth and subtle sweetness.

Taro with Crispy Pork and Scallion Oil Gravy 5/5

The Taro with Crispy Pork and Scallion Oil Gravy ($36) is a modern Fujian braised taro dish that uses only the prized centre cut. The taro becomes creamy and delicately sweet, absorbing the rich pork gravy. Finished with crispy shallots, this comforting yet elegant plate is one of the evening's best.

Braised Tofu with Red Mushroom from Sanming 5/5

The Braised Tofu with Red Mushroom from Sanming ($32) features Fujian red mushrooms braised with traditional fire-cooked tofu, enriched with dried shrimp and smoked, cured pork. The result is a full-bodied broth packed with umami and earthy sweetness. It is a beautiful representation of the region's "mountain and sea" philosophy.

Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol 4.2/5

The Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol ($29/$36) is inspired by Fuzhou's "Ten-Spice Drunken Ribs." These lightly battered ribs are fried to crispness and finished with a refined sweet-savoury sauce. Cleaner and more delicate than the classic version, yet still flavourful.

Stewed Semi-Dried Squid Roe with Muscovy Duck 4.8/5

The Stewed Semi-Dried Squid Roe with Muscovy Duck is another off-menu dish. It is a nourishing Fujian speciality featuring semi-dried female squid filled with roe, slow-braised with Muscovy duck and Rehmannia root. Morel mushrooms add earthy depth. Traditionally eaten postpartum, but here presented as a deeply comforting, flavour-laden soup.

Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli 4.5/5

The Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli ($79) features premium yellow croaker from the East China Sea steamed with fermented Yong'an yellow chilli, adding gentle heat and a fermented tang. The fish is tender, with a clean sweetness typical of high-quality croaker.

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken 4.8/5

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken ($46/$79) is an outstanding dish. This original creation combines techniques from traditional sesame chicken and hanging-roasted chicken. The bird is marinated with Tie Guan Yin tea leaves for a delicate tea fragrance, then meticulously prepared over 12 hours, air-dried, brushed with skin glaze, coated with sesame, roasted and finally flash-fried. The result is irresistibly thin, crispy skin with tender, juicy meat beneath, offering savoury richness layered with a gentle tea aroma.

Stir-Fried Seaweed with Pea Shoots 4.2/5

The Stir-Fried Seaweed with Pea Shoots ($26) features first-harvest seaweed from Dongshan stir-fried with tender pea shoots, resulting in a clean, umami-rich side with subtle brothiness.

Quanzhou Seafood Braised Noodles 4.5/5

The Quanzhou Seafood Braised Noodles ($19) is a reimagined version of Quanzhou braised noodles, using a rich prawn stock blended with seafood, Xiamen Gulong pork trotters, and peanut-sesame paste. The springy noodles soak up the deeply savoury broth. It is hearty and addictive.

Pomegranate and Seaweed Jelly 4.2/5

The Pomegranate and Seaweed Jelly ($12 per potion) is a classic Fujian dessert made from locally sourced Sea Stone Flower (hai shi hua). The jelly is simmered, shaved, and served with fresh pomegranate juice and finger lime. Light, refreshing, and elegantly tangy — a fitting end to a rich Fujian meal.

Ban Lan's arrival in Singapore signals a new chapter for Fujian cuisine on our shores. With a MICHELIN pedigree and a chef trained under one of Fujian's most respected masters, the restaurant delivers elevated, meticulously prepared dishes that honour tradition while showcasing refined technique. From exquisite seafood to luxurious soups and beautifully executed staples, Ban Lan presents a polished, authentic, and occasionally innovative interpretation of Fujian flavours. Prices tilt premium, but the craftsmanship and ingredient quality deliver a memorable dining experience.

Note: This is an invited tasting.


Ban Lan Hokkien Cuisine (班岚)
Scotts Square
6 Scotts Road
#02-01/02
Singapore 228209
Tel: +65 80676688/ 62988866
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Issho Izakaya @ Marina One - Second Outlet with Lunch & Dinner Omakase Experiences from $68

Issho Izakaya has recently opened its second outlet at Marina One. In addition to their standard menu, this new outlet offers lunch and dinner omakase experiences, starting from $68, with options ranging from 8 to 11 courses.

Bonito Walnut

Homemade Tofu

We tried the 11+ course dinner omakase ($128), beginning with a trio of appetisers. The Bonito Walnut was crunchy and addictive with deep umami notes. The Homemade Tofu had a light, creamy mouthfeel, subtly flavoured with an aromatic corn sauce, which could have been less starchy.

Horse Mackerel with Seaweed Somen

The Horse Mackerel with Seaweed Somen brought an intriguing contrast of savoury crunch and briny strands of “seaweed noodles.” A touch of vinegar helped balance the brininess.

Sashimi 5/5

The Sashimi course was a highlight, featuring five indulgent belly cuts: Toro, Kanpachi Belly, Tai Belly, Kajiki Belly, and Salmon Belly, each unctuous with a lingering fullness.

Prawn Wanton in Black Vinegar 2.5/5

A local fusion touch came next with Prawn Wanton in Black Vinegar, reminiscent of chilli oil dumplings. The flavours were familiar and enjoyable, but the thick, slightly stiff wanton skin and the lack of a juicy filling were a letdown.

Tai 4.5/5

The Grilled Tai course delighted with its tender, flaky flesh and beautifully crispy scales. A squeeze of Japanese lime added a refreshing citrus lift.

Chilli Crab 4.5/5

Fusion continued into the Agemono course with their take on Chilli Crab, featuring fried soft-shell crab served alongside housemade chilli sauce and toast. The batter was light and airy, keeping the crab succulent. The sauce struck a delicate balance of sweetness and heat, making this dish a pleasant surprise.

Miyazaki A5 with Foie Gras Miso 3.5/5

The Miyazaki A5 with Foie Gras Miso followed. The desired beef flavour was there, but the texture and mouthfeel were slightly drier than expected. The accompanying grilled vegetables were full of flavour, and what I also loved about the dish was the savoury miso served at the side, which was infused with a subtle hint of foie gras funk that enhanced the flavour of the beef up a notch.

Cheese Kani 2.8/5

Instead of the usual temaki and rice course, we were served Cheese Kani and Beef Noodle with Clam Soup. The Cheese Kani, layered with gooey cheese, macaroni, and ikura, leaned indulgent but heavy, overshadowing the natural sweetness of the crab.

Beef Noodle 3.5/5

The Beef Noodle, a local interpretation of Japanese ingredients, was tasty, though a touch of grated yuzu zest could have brightened the richness and tied it more seamlessly to the overall theme. I reckon a less saucier Rice course would have given a much more cohesive flow of the omakase experience. The accompanying clam soup, while pleasant, could have carried more depth.

Dessert

Dessert was simple yet satisfying with sweet and juicy melon.

The fusion take on the omakase was refreshing and delivered a few standout dishes. That said, a stronger emphasis on seasonal ingredients, a more defined progression of courses, and greater refinement in execution would have elevated the experience into something truly memorable.

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.


Issho Izakaya
Marina One Show Gallery
West Tower
5 Straits View
#01-14
Singapore 018935
Tel: +65 6592 8876
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Nearest MRT: Shenton Way (TE Line), Marina Bay (CC, NS, TE Line), Downtown (DT Line)

Opening Hours:
Mon-Fri: 11am – 3pm, 530pm – 10pm
Sat-Sun & PH: 11am – 10pm

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1 or 5. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Marina Bay MRT station, Take Exit 1. Walk to Marina Way. Cross the road and walk to destination. [Map]

3) Alight at Downtown MRT station. Take Exit D or E. Walk to Straits View Road. Walk down Straits View Road. Walk to destination. Journey time about 5 minutes. [Map]