Broth & Beyond Hot Pot @ Chijmes - Yunnan Ecological Hotpot Concept, Available Till 2.30am Daily

Joining the vibrant dining scene at CHIJMES is Broth & Beyond Hot Pot, a Yunnan-inspired individual hotpot concept that remains open daily until 230am.

The restaurant takes pride in offering MSG and preservative-free broths and ingredients at wallet-friendly prices.

Broth & Beyond Hot Pot 4/5

We opted for the Black Truffle & Eight-Mushroom Broth and the Golden Fungus Chicken Broth. Both are brewed in-house using natural ingredients, including produce flown in from Yunnan. Diners can also choose from five other exciting broths, such as 100% Pure Coconut Chicken, Spicy Broth, and Vegetarian Tom Yum, all created under the direction of their head chef.

The Black Truffle & Eight-Mushroom Broth offered earthy depth with a subtle umami lift from the black truffle, all made from a base of Yunnan mushrooms and chicken fat.

Meanwhile, the Golden Fungus Chicken Broth was creamy and nourishing. The individual hotpots are perfect for accommodating personal preferences.

Market Table

A standout feature is the Market Table, available for just $4.99 per diner, which grants access to a rotating selection of condiments, appetisers, fruits, and desserts. During our visit, the appetisers included house-made kimchi and mala king oyster mushrooms, reminiscent of another well-loved hot pot chain.

Yunnan Delicacy Mushroom Platter

We couldn't leave without trying their signature Yunnan Delicacy Mushroom Platter ($28.99), featuring lesser-seen varieties such as golden fungus, wine cap mushrooms, and chanterelles.

Seafood Platter

For seafood enthusiasts, the Seafood Platter ($43.99) had a mix of tiger prawns, scallops, abalone, mussels, and grouper slices. While pricey, we thoroughly appreciated the freshness and sweetness of the seafood in each item.

Jasmine Flower Shrimp Paté

The handcrafted Jasmine Flower Shrimp Paté ($18.99) was a highlight for us. Unlike the usual prawn paste, this had a delicate floral note infused within. The cooked shrimp paste was nicely springy with a bite.

Tri-Coloured Hand Crafted La Mian

For carbs, the Tri-Coloured Hand Crafted La Mian ($8.99), which had a chewy texture, was served in a portion sufficient for two to three people.

Fragrant Fermented Beancurd Chicken Wings 4/5

For sides, we tried out the Fragrant Fermented Beancurd Chicken Wings ($13.99), which were marinated in Yunnan spices and fermented Beancurd. They were enjoyable on their own, though they also came with tartar sauce for an optional twist.

To end the meal, we returned to the Market Table for dessert, where we could choose from sticks of candied hawthorn or create our own DIY Ice Jelly bowl. Toppings ranged from red bean and osmanthus jelly to taro balls and adorably shaped marshmallows.

If you're looking to try Broth & Beyond, consider their lunch set menu, the Flavour Discovery Set. Starting from $29.90 and available daily from 1130am to 5pm, each set includes a broth of your choice, meat, vegetables, noodles or rice, plus access to the Market Table.

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.


Broth & Beyond
CHIJMES
30 Victoria Street
#B1-02
Singapore 187996
Tel: +65 8220 7993
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
11.30am to 2.30am Daily

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Taiga Dining @ Regent Hotel Singapore - Semi Hidden Omakase Restaurant Offering Edomae Style Sushi

Taiga Dining is a 13-seater fine-dining sushi-ya located in Regent Hotel Singapore. The restaurant is somewhat semi-hidden behind a mountainous rockscape. Upon finding the hidden entrance, diners are transformed into a dark and contemporary interior. The restaurant is helmed by Master Chef Taiga Kanekuni, who specialises in Edomae-style sushi.

Pumpkin Ravioli and Biwa Trout 4/5

We had the Hi To To Se Omakase Menu ($480), which comprises 5 Signature Appetisers, 9 Pieces of Sushi, Trio of Uni Hand Roll, Miso Soup and Dessert. The omakase dinner kickstarted with the 5 appetisers, starting with the Pumpkin Ravioli and Biwa Trout, served with pumpkin sauce. I enjoyed the layer of crispy skin on the trout. However, I didn't expect to have ravioli in a Japanese restaurant, which made me slightly confused about what cuisine I was having for a moment.

Striped Jack with Mikan Orange and Caviar 4.2/5

Sandborer Tempura 4/5

Next is Striped Jack with Mikan Orange and Caviar served chilled. A light and refreshing appetiser that whetted up the appetite. Coated in a light tempura batter is the Sandborer paired with matcha salt. It is light and clean tasting. Though deep-fried, it is not greasy at all.

Fatty Tuna Pickled in Soy Sauce 5/5

Completing the 5 appetisers is the Fatty Tuna Pickled in Soy Sauce and White Shrimp with Murasaki Uni and Autumn Truffles. These were my favourites among the five appetisers. The melted in the mouth fatty tuna, complemented by mustard, tasted heavenly.

White Shrimp with Murasaki Uni and Autumn Truffles 5/5

Shaved Autumn truffles are piled atop sweet white shrimp with Murasaki uni hidden in it. Have it all in one bite to get a burst of luxe flavours working harmoniously together.

Sea Bream 5/5

Sardine 4.2/5

Lean Tuna 4.2/5

Sujiko Roe 3.8/5

Following that, we moved on to the Sushi course. There are 9 sushi pieces starting with the Sea Bream, Sardine, Lean Tuna and Sujiko Roe. Sitting at the sushi counter, it is with great pleasure to see Chef Taiga meticulously put each morsel together, giving justice to the premium and fresh ingredients.

Medium Fatty Tuna 4.5/5

Blackthroat Seaperch 5/5

Orient Clam

The Medium Fatty Tuna, Blackthroat Seaperch and Orient Clam are next. The highlight has to be the blackthroat seaperch which comes with a hint of charred fragrance, lightly seared on the surface over binchotan.

Sea Urchin Handroll 5/5

Who can resist the Sea Urchin Handroll brimming with three different types of sea urchin? Atop the sushi rice is Bafun Uni and two varieties of Murasaki Uni wrapped in A-grade jet black nori seaweed.

Botan Shrimp 4.8/5

Sea Eel 4.2/5

Wrapping up the sushi course are the Botan Shrimp and Sea Eel. We are given a glimpse of the fresh, enormous botan shrimp before Chef Taiga skilfully deshelled and served the sweet and meaty shrimp on top sushi rice. The sea eel grilled over binchotan has an incredibly soft texture that easily falls apart in my mouth.

Dessert 3.8/5

Wrapping up our omakase meal, we are served a bowl of Miso Soup followed by a platter of Fresh Fruits with a scoop of chestnut ice cream.

Besides the Hi To To Se Omakase Menu ($480) we had, Taiga has another two menus. They are Ino Shika Cho Omakase Menu (3 appetisers, 8 pieces of sushi, miso soup and dessert) and Ka Cho Huu Getsu Omakase Menu (4 appetisers, 9 pieces of sushi, uni hand roll, miso soup and dessert) priced at $280 and $380 respectively.

Note: This is an invited tasting.


Taiga Dining
Regent Hotel Singapore
1 Cuscaden Road
#01-03/04
Singapore 249715
Tel: +65 80314306
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 3 mintues. [Map]

Garden At One-Ninety @ Four Seasons Hotel Singapore - Floral Weekend Afternoon Tea by Nicolai Bergmann

Nicolai Bergmann, celebrity florist and Floral Art Director at Four Seasons Hotel Singapore, collaborates with Garden@One-Ninety and presents a Floral Weekend Afternoon Tea by Nicolai Bergmann. Renowned for his unique style that blends Scandinavian and Japanese design, be enthralled by his sophisticated floral arrangements as you delight your taste buds with botanical-inspired sweets and floral-inspired craft cocktails.

Botanical-inspired Sweets

Surrounded by a hand-arranged wreath of fresh flowers, the Afternoon Tea set features a medley of botanical-inspired sweets crafted by Pastry Chef Audrey Yee - Pu-Er Tea-infused Mandarin Crémeux, Osmanthus-Peach Puff, Elderflower-Lemon Panna Cotta, Yuzu-Matcha Cake, Manjari Nama Chocolate Truffle and Violet Macaron.

Pu-Er Tea-infused Mandarin Crémeux

I find the Pu-Er Tea-infused Mandarin Crémeux really adorable. Encased at its core is a sweet, tangy mandarin jam, which balances the sweetness of the cremeux. Another of my favourite is the bitter-sweet Manjari Nama Chocolate Truffle.

Savoury Collection

Scottish Smoked Salmon served in Mini Brioche

The savoury collection was delicious, with a handcrafted selection of sandwiches. I like the luscious Scottish Smoked Salmon served in Mini Brioche, and the other vegetarian-friendly ones fared just as well, such as the Truffle and Portobello Mushroom and Tomato and Green Olive on Wholemeal.

Vanilla and Blackcurrant Scones

Halfway through the bites, you will have freshly baked Vanilla and Blackcurrant Scones served to you, accompanied by homemade Lemon Balm Curd, Strawberry-Rose Preserve and Devonshire Clotted Cream.

Floral-inspired Craft Cocktails

Complete the experience with floral-inspired craft cocktails by Bar Manager Gabriel Carlos and Head Bartender Sophia Kang. Served in exquisite glass teapots, you may try the floral gin-forward Hanami or a whisky-based Apple Blossom.

Floral Weekend Afternoon Tea by Nicolai Bergmann ($68/pax) with a choice of craft cocktails and a choice of tea or freshly brewed coffee. Available on weekends from now till June 2022, served from 2pm to 5pm.

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.


Garden@One-Ninety
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 8am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to destination. Journey time is about 6 minutes. [Map]

Black Marble @ Raffles Holland V - New Sizzling Hot Steak And Grill Concept By Renowned Chef Otto Weibel

Nicknamed ‘The Grandfather’ of the Singapore F&B scene, Swiss-born Chef Otto Weibel, the man behind the newly launched Black Marble at Raffles Holland V, believes flavours come from the grill and not the 'plastic bags'; hence sous vide meat is forbidden in his kitchen. That makes so much sense, and with those words, you can be assured of the quality of the food at Black Marble. Specialising in grilled items, Black Marble selectively sources meats from Australia, Japan and USA, and they will be all chargrilled to bring out the best of their qualities for you to savour upon.

Black Truffle Emulsion 4/5

Truffle-infused mushroom soups are typical these days but not with Black Marble. Instead of using bits or chunks of mushrooms for textures, Black Truffle Emulsion ($15.00) is spiked with puffed wild rice, crisped kale bits to juxtapose against the creamy mushroom emulsion.

Baked Brie Cheese 4.2/5

Baked Brie Cheese ($16) suits any occasions, be it as an appetiser, as a wine accompaniment if you are just here for a couple of wines, or even as a dessert. Freshly baked, it's like a cheese lava cake but trusts me, it's better than a lava cake. To complement the Brie, which isn't a particularly sharp varietal of cheeses, Acacia honey is used for its mellow and floral sweet notes, and the tiny sprigs of rosemary elevate that herbaceous characteristic. And if you notice the blackish drops on the cheese, that's not balsamic, though it tastes like one. It's actually fermented black garlic, and just a few tiny dices of it adds another depth to the taste of the cheese.

Lobster & Scallop Saffron Risotto 4.5/5

Although Black Marble specialises in grill meat, its contemporary western dishes are worth looking out for, such as this stunning Lobster & Scallop Saffron Risotto ($34.00). The heady lobster broth was well balanced with Cream Fraiche, and the finishing touches of grated parmesan cheese and smoked mullet bottarga provide just the right of saltiness to bring out the crustacean flavours of the dish. Firm and succulent meat of the seafood with the creamy contrast of the risotto, the dish is a winner.

45 Days Dry-aged Angus Bone-in Ribeye 4.5/5

That said, the star of Black Marble is its aged beef. This 45 Days Dry-aged Angus Bone-in Ribeye 600gm ($78.00) dry-aged in-house with Himalayan salt through a time-consuming process, and indeed, only chargrilling it will do justice to this stunning meat. Given such quality and the portion, we all agreed that the price tag is exceptionally friendly. That will have you think twice before opting for a regular steak next time.

Grain-fed Lamb Rack 4.5/5

Grain-fed Lamb Rack 350gm ($38) is equally impressive. The most feedbacks gathered were that one could hardly taste the gaminess at all.

From The Sea 3.5/5

Just to add some varieties to your table, From The Sea ($88) comes with Boston lobster tail, Tasmanian mussels, U6 tiger prawn, octopus and salmon trout. Compared to the rest of the dishes, this was a little underwhelming.

Burnt Banana & Buttermilk Waffle 3.5/5

For dessert, we had Burnt Banana & Buttermilk Waffle ($12) served with peanut butter ice cream. The waffles didn't disappoint us with its crisp exteriors and fluffy core. But I can definitely do more with the Baked Brie Cheese for sure!

Written and photography 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.


Black Marble
Raffles Holland V
118 Holland Ave
#02-01
Singapore 278997
Tel: +65 9641 6913
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Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 10pm

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