Jiang-Nan Chun @ Four Seasons Hotel Singapore - New Winter Menu To Celebrate Its Second Consecutive Michelin One Star Award

Jiang-Nan Chun at Four Seasons Hotel Singapore has once again received One Michelin Star in the Michelin Guide Singapore 2019. Being the second consecutive year to be awarded this accolade, Jiang-Nan Chun has launched a Winter Menu to celebrate this occasion. Designed by Executive Chinese Chef Tim Lam, the man who brought Jiang-Nan Chun to where it is today, this six-course seasonal menu embodies the principle of "align and nourish" during the cold season. Each dish is meant to rebalance and re-energise you from within, starting from using only the best available ingredients at this time of the year.

Trio Platter 3.8/5

Starting your meal is a trio platter of Steamed Xiao Long Bao with Black Truffle, Deep-fried Japanese Oyster and Honey Glazed Pork Collar. What sync these 3 items together was the luscious mouthfeel that each provides. The Xiao Long Bao oozed warm and savoury juice infused with earthy flavours of the truffle, which have developed over time inside the heated pocket. The Japanese oyster was plump and deep-frying it gives a crust that contrasts nicely with its texture, which may otherwise be a tad gooey for diners who ain't into oysters.

Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

The second course is Double-boiled Mini Buddha Jumps Over the Wall in Thick Chicken Broth. Much consideration has been given to the preparation work. As boiling the soup for too long may cause it to be overly "heaty", even though the common belief of the brewing period is the longer the better, the soup is boiled for only 2 hours, and then simply let it sit for a period of time for the ingredients to slowly release their nutrients. Hence the soup, even with its clear consistency, laced my lips with a gelatinous layer with every sip.

Steamed Prawn with Crab Roe 4.5/5

Next up was Steamed Prawn with Crab Roe and Jade Sauce on Egg White. I like how the crab roe gives that boost of texture to the egg white and fire up the dish with its vibrant colour and flavours.

Deep-fried Beef Cheek 4.2/5

Moving on to a more highly flavoured dish, we had Deep-fried Beef Cheek with Radish and Sakura Shrimps in Chu Hou Sauce. Radish is a winter produce that is good for nourishing, and its qualities are apt to pair with meat. The beef cheek has been braised for 4 hours before being deep-fried. I enjoy the paper-thin tempura-like crust, which further brings out the tenderness of the beef and its gelatinous qualities.

Simmered Inaniwa Udon 4.2/5

To balance the heavier course, the meal will end with a very light Simmered Inaniwa Udon with Scallop and Tomato. With the soup so flavourful yet gentle, I believe I could finish it even if the portion is that of a standard ramen bowl.

Chilled Chinese Pear with Peach Resin and Lotus Seed 4.5/5

The Winter Menu ends with a Chilled Chinese Pear with Peach Resin and Lotus Seed. The huge, chewy peach resin was such a treat.

The Winter Menu is available at $168 per person, from 1 October to 22 December at both Lunch and Dinner Daily.

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.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

The Refinery @ King George's Avenue - Revamped Menu With Lunch Set For As Low As $14

The Refinery at King George's Avenue has recently revamped their menu with new creations. Known for its Refinery Truffle Gyudon since it opened its doors 3 years ago, the new menu now includes lighter donburi options as well as vegetarian side dishes for sharing. Regulars can also look forward to new dishes every month on the seasonal menu.

Yuzu Tako Carpaccio 4/5

Yuzu Tako Carpaccio ($8) is a great way to start your meal, especially if you have a glass of wine in hand. Sliced to the right thickness, each piece of octopus was tender and enjoyable. I love the zesty and savoury yuzu shoyu dressing, which works well with the delicate flavours of the octopus.

Wakame Salad 3.5/5

An excellent vegetarian alternative to the Tako Carpaccio would the Wakame Salad ($4), which is full of crunch from the cucumber slices and assorted Japanese seaweed rehydrated with vinegar dressing.

Kang Kong Tempura 3/5

I was quite amused by the sight of this bunch of Kang Kong Tempura ($8) when it first arrived. The batter was light, airy and nicely seasoned. Each piece was a pleasure to snack on, especially when the batter had a slight chewiness to it. The Kang Kong itself was almost tasteless, and it served merely as a body for the batter. As for the dipping sauce, I prefer the original tempura dip, which has a refreshing effect on the tempura. This Thai Chilli sauce has the texture of Gochujang with a hint of sambal flavour, which is too rich for the battered Kang Kong.

Mixed Chirashi Bowl Lunch Set 3/5

My lunch set comes with a Mixed Chirashi Bowl ($14), Appetiser, Miso Soup & Iced Coffee Ball (+$2.50). I like the crushed fried wanton skins layered at the bottom of the toppings, which gave extra flavour and texture to the don. The entire experience could be better if my appetiser was not another plate of raw salmon cubes. It was somewhat like an afterthought.

Iced Coffee Ball

When you are done with your meal, the Iced Coffee Ball would have melted, turning your coffee into a chilled coffee. Available in 2 flavours - Macadamia or Praline, it can be a little sweet, but I thought it serves well as a post-meal drink.

Cold Dip Tom Yum Udon 4/5

The seasonal special of the month is Cold Dip Tom Yum Udon ($16). It features cold Japanese Inaniwa udon with crab meat, ebi and enoki tempura, served with Tom Yum consommé. Reminiscent of Korean's cold noodles Naengmyeon, the chilled Tom Yum Consommé was piquant and pretty intense in flavours despite its seemingly light consistency, but not too assertive, which paired well with the thin Inaniwa udon.

The ambience here simply sets up the mood for a waffle moment. Its signature The Refinery Waffles ($14) comes with a scoop of Hokkaido milk ice cream, which I believe will be perfect with the berry compote that comes with it but sadly, that was out of stock, and we got to replace ours with a dark chocolate ice cream. The waffles' golden brown crispy crust allow them to hold the ice cream really well and I really love the buttery edges. Although we didn't get to try the Hokkaido milk ice cream, this dark chocolate ice cream was decadent enough. The tart berry compote is an important acidic element of this dessert, and a more generous portion of it would definitely give it a better balance in flavour.

Written 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.


The Refinery
115 King George's Avenue
#01-02
Singapore 208561
Tel: +65 62931204
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 11pm
Fri: 12pm - 3pm, 6pm - 1am
Sat: 11am - 4pm, 6pm - 1am
Sun: 11am - 4pm

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road. Walk towards King George's Avenue. Turn right onto King George's Avenue. Walk to destination. Journey time about 8 minutes. [Map]

Udon Kamon @ Eat At Seven (Suntec City Mall) - Singapore's First-ever Tricoloured, All-natural Udon Offerings

For this warm summer, Udon Kamon at Suntec City Mall is offering the new tricoloured chilled udon, a first of its kind in Singapore. Each bowl comes with Udon Kamon's original white udon, green matcha udon and red chilli udon, made with natural ingredients. With the tricoloured chilled udon combined in one bowl, Chef Kamogi Noriyuki has created three offerings - Mentai Maze Udon, Beef Shabu Shabu Bukkake Udon and Uni Maze Udon.

Mentai Maze Udon 3/5

The Mentai Maze Udon ($12.80++) features the tricoloured chilled udon. The green matcha udon is made with Uji matcha from Kyoto while the red chilli udon is made with Korean chilli powder. It is paired with mentaiko, onsen tamago, seaweed and spring onions. Break the egg and mix everything together, allowing the silky egg white to coat the spicy cod roe on every strand of the chewy noodle. It is light and refreshing, perfect for the summer weather.

Uni Maze Udon 3.8/5

Diners with a heavier palate may go for the Uni Maze Udon ($19.80++) with the tricoloured chilled udon resting in a pool of luscious uni sauce. It is topped with creamy and savoury sea urchin from Hokkaido. It actually tasted like a plate of creamy and rich pasta, except that I could not really detect the uni in it.

Beef Shabu Shabu Bukkake Udon 4/5

The last offering for the tricoloured udon is the soup version Beef Shabu Shabu Bukkake Udon ($13.80++). The cold udon noodles are drenched in a chilled dashi sauce and topped with tender beef short plate from Australia. This is my favourite among the 3 new creations, for its refreshing and sweet note, that complement the chewy udon.

Smoked Duck Udon 4.2/5

Not into chilled udon, one can always go for their signature udon such as the Smoked Duck Udon ($11.80++). I felt that the texture of the Sanuki udon fares better in the hot wafu broth made with dashi stock. I also like the addition of yuzu peel, which imparts a citrusy aroma to the finishing. It also comes with succulent pinkish smoked duck that is specially air-flown from Italy.

Nestled in Eat At Seven, Suntec City Mall, Udon Kamon doles out sanuki udon, the most popular type of udon in the Shikoku region. Made freshly with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges. It also comes with a chewy textural bite, which is really delightful.

Note: This is an invited tasting.


Udon Kamon
Suntec City Mall
North Wing Tower 1
3 Temasek Boulevard
#03-315
Singapore 038983
Tel: +65 62665338
Facebook
Nearest MRT: Esplanade (CC Line), Promenade (CC Line, DT Line)

Opening Hours:
Mon-Sun: 1130 - 10pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Gaijin @ KAP Residences Mall - Fuss-Free Japanese Soul Food

Gaijin is a casual two-storey Japanese restaurant in King Albert Park Mall, offering staples such as ramen, udon, and donburi. Where food choices are somewhat limited in the neighbourhood, among the residents and office crowd in the vicinity, Gaijin is quickly becoming a place known for its quality yet affordable Japanese comfort food.

Gaijin Karaage 3.8/5

Gaijin has a secret weapon to ensure that all its fried items are moist and succulent - that is Dr Fry. Thanks to its unique physical water molecule control technology, your fried food will stay succulent and crispy for a longer period of time, even with a reduction in the absorption of oil. The results were evident in my Gaijin Karaage ($8 for 3pc or $12 for 5 pc). These chicken thigh chunks had a light brown skin that was thin and crispy. There was a good portion of the nicely flavoured meat in every bite, rather than a mouthful of greasy fried skin and fats.

Katsu Curry Don 3.5/5

Likewise, for the Katsu Curry Don ($15), the Hokkaido Shiro Buta (snow pork) was moist and juicy with a thin, crispy skin. Given the serving size of the tonkatsu, this is quite value-for-money. However, the curry can be better. It combines the flavour profiles of two Japanese curry styles - one that’s more savoury and one that’s sweet and fruity. Although butter was added to it to bring out the flavours of the spices, I feel it wasn't as robust as I had expected it to be.

Gyudon 3.8/5

Hence, Gyudon ($14) satisfied me much more with its thinly-sliced premium Angus beef, which is chosen for its higher fat percentage. The longer these beef slices sit on your rice, the more the fats will melt into the rice underneath. The combination of the melted fats, the housemade yakiniku sauce and the juice from the sliced welsh onions made the rice really flavourful. Thus, it will take minimal effort to wipe this bowl clean.

Ebi Tempura Udon 3.5/5

The menu also covers staples such as udon and ramen. Ebi Tempura Udon ($13) uses Inaniwa udon which is relatively thinner and smoother, and its extra chewy texture works well in both cold and hot broth. The Ebi Tempura Udon serves the udon in a light dashi-based broth. The broth tasted a tad salty when I had it alone with the udon, but its higher salt content made it just right as a sauce for the accompanying tempura. The tempura set includes two black tiger prawns and assorted vegetables of the day.

Shio Tonkotsu Ramen with Kara Chilli Paste 3.5/5

It is rare to find a casual dining place that serves up decent ramen, and the Shio Tonkotsu Ramen ($12) did well with the addition of its homemade Special “Kara” chilli paste ($1). Despite the layer of homemade black garlic oil and pork fat oil floating on top of the broth, this salt-seasoned tonkotsu broth felt light on the palate after I mixed everything in, including the homemade shrimp-based chilli paste. The chilli paste provides more than just heat to the dish. A dollop of it adds depths of flavours into the broth. You will have the options from level one “mild spiciness” to level three “hot”. I reckon you can just go for level three ''hot''.

Meant to be wallet-friendly, Gaijin offers sake from Saito, Nanbubijin and more from $18 to $35 to complete the dining experience.

Words and photos 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.


Gaijin
KAP Residences Mall
9 King Albert Park
#01-40
Singapore 598332
Tel:+65 69040400
Facebook
Nearest MRT: King Albert Park (DT Line)

Opening hours:
Mon - Fri: 12pm - 3pm, 6pm - 9pm
Sat - Sun: 12pm - 9pm

Direction: 
1) Alight at King Albert Park MRT station. Take Exit A. Walk to bus stop at The Sterling (Stop ID 42051). Take any bus alight next stop. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at King Albert Park MRT station. Take Exit A. Walk to Bukit Timah Road. Turn left and walk to destination. Journey time about 10 minutes. [Map]

Ichiban Boshi @ Century Square - Enjoy Kyushu Cuisine With A Kyushu Ryori Specialty Menu

Located in southwestern Japan, Kyushu is famous for its long list of delicious dishes, hot springs, and is also home to Japan’s most active volcano, Mount Aso. Look forward to savouring over 20 specially curated iconic dishes, as Ichiban Boshi unveils a Kysuhu Ryori specialty menu, exclusively available at their newest outlet at Century Square.

Tori Mizutaki 3.8/5

The first dish we had was the Tori Mizutaki ($15.90) which is a chicken based hotpot dish popular in Fukuoka inspired by the Western consommé and Chinese cuisine. Filled with chicken, assorted mushrooms and fresh vegetables in flavourful chicken broth, a unique way of eating is to push the minced chicken from the bamboo poles into the broth for cooking. Pour in the side of Japanese citrus vinegar for that flavour oomph.

Jigokudai Udon 4/5

Another of our favourite is the Jigokudai Udon ($14.90) which is a warm dipping style udon served with kurobuta black pork, poached egg, shimeji mushrooms and assorted vegetables. Mixing in the side of bonito flakes, sesame seeds and citrus pepper paste adds a subtle salty and citursy flavouring to the udon noodles.

Mentai Hakata Nabe Gozen 3.8/5

The Mentai Hakata Nabe Gozen ($26.90) features a bounty of ingredients famous in Kyushu such as the mentaiko (spicy cod roe) and kurobuta in a delightful chicken broth served with silver-stripe round herring and Japanese sweet potato in a Hakata-style hotpot. The set also comes with sides of tempura, assorted sashimi, chawanmushi, rice and fruits for a fulfilling meal.

Aburi Shime Saba 3.5/5

For sides, we had the Aburi Shime Saba ($8.90) which features thin slices of seared mackerel seasoned with Japanese citrus vinegar, spring onion, sesame seeds, grated ginger and citrus pepper paste. While the mackerel is full-flavoured and has a firm texture, we find it a tad salty.

Daigakuimo Ice 4.2/5

We had the Daigakuimo Ice ($6.90) as a sweet finale to the meal. It comes in thick strips of fried Japanese sweet potato coated with brown sugar, sprinkled with black sesame seeds, and a scoop of creamy rich vanilla ice cream. The sweet potato strips have an addictive soft texture and the brown sugar adds a subtle sweetness to the dessert which complemented the ice cream well without being too overly sweet.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Ichiban Boshi
Century Square
#02-17/18/29
2 Tampines Central 5
Singapore 529509
Tel: +65 62601273
Facebook
Website
Nearest MRT: Tampines (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Tampines MRT station. Take Exit C. Turn left and walk to traffic light junction. Cross the road and walk down Tampines Central 5. Walk to Century Square. Walk to destination. Journey time about 5 minutes. [Map]

Rakuya @ East Coast Road - Bringing Your Palate On An Adventure Across Asia

A new kid has moved into Katong offering Japanese fusion omakase. Unlike the traditional Japanese omakase restaurant, Rakuya brings you across Asia with its Asian influenced creations. It also brings an unique dining concept to the neighbourhood. 8-course omakase menu comes in three pricing - $48, $88 and $128 per pax.

Appetiser - Wanton Noodle 3.5/5

The omakase dinner at Rakuya started with the refreshing Amuse Bouche, a drink mixture of berries juice with orange peel, whetting up the appetite. The Appetiser is Chef's interpretation of wanton mee. The pasta is tossed in a light soy and goma sauce, topped with wanton skin and roes.

Butter Miso Asari 4/5

I was a little surprise by the use of the cracker base to pair with the Butter Miso Asari. The clever use of the butter miso accentuates the sweetness of the juicy clams. The combination actually works for me.

Salmon with Ponzu Sauce 4.5/5

One of my favourite dishes is the Salmon with Ponzu Sauce and White Truffle Oil. Every components on the plate tastes beautifully on the palate, working harmoniously together.

Mapo Tofu Chawanmushi 4.5/5

I was initially sceptical about the Mapo Tofu Chawanmushi. I thought it was fusion going a bit overboard. i was wrong after having it. It gives the traditional chawanmushi a whole new dimension and appreciation. The steamed egg is replaced with tofu while the foie gras substitutes the minced meat. Not forget the homemade mapo sauce that brings everything together. The finishing has a bit of spiciness with a little mala numbness at the end.

Tuna Curry Puff 4.2/5

The Tuna Curry Puff is a dish not seen elsewhere. The curry tuna is wrapped in a seaweed tempura shell. Have the tuna curry puff with the tempura dipping sauce at the bottom of the glass, for a burst of flavours and textures.

Pork Belly 3.5/5

The meat dish is inspired from the Dong Po Rou. The rich and intense sauce complements the pork belly excellent. However I thought the texture of the pork is far from the fork tender classic Dong Po Rou that it drawn its inspiration from. The pickled carrot is a welcome side to cut the richness though.

Bak Kut Teh Udon 4.2/5

For the noodle dish, we have the local inspired Bak Kut Teh Udon. Using Inaniwa udon, the broth is a cross between the herbal and peppery bak kut teh. It even comes with a piece of Kurobuta baby back ribs that has been cooked to tender, falling off the bone with ease. This is probably the most expensive bak kut teh I have eaten, topped with edible gold leaf.

Cream Puff with Orange Jam 4/5

For dessert, I have the Cream Puff with Orange Jam and Kaya Toast. As I shared with the Chef, the Cream Puff with Orange Jam has too many components at work. On the plate, there are curry meringue, coconut meringue and red beans besides the cream puff and orange jam. The dessert is too complex, losing the focus of the cream puff. For the Kaya Toast, yuzu kaya sauce is sandwiched between two crispy caramelized toasts. I find it really sweet but I enjoyed the crispy toasts. If you have a sweet tooth, you will like it.

Kaya Toast 4/5

I think Rakuya's Asian influenced omakase concept brings something new to the neighbourhood. One must dine here with an open mind as its not your typical Japanese omakase menu but more Asian inspired. If you are craving for some sushi and sashimi, they are also available on their ala carte menu. Every Tue and Fri is their delivery day, this is the best time to go for fresh sashimi.

Note: This is an invited tasting.


Rakuya
89 East Coast Road
Singapore 428790
Tel: +65 64407071
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Walk down East Coast Road. Walk to destination. Journey time about 15 minutes. [Map]

Foxhole Cafe @ The Midtown Hougang – Cozy Hideout With Quality All-Day Brunch fare And Coffee From The Pourover Bar

Nestled within the Hougang residences at The Midtown, previously known as Hougang Plaza, The Foxhole Cafe occupies a double storey unit, greeting customers with the smell of coffee from the espresso bar and a dessert display counter filled with freshly baked goods on the first storey. Decor is kept simple for the main seating area tucked away on the second storey that can accommodate up to 30 people, with minimalistic furnishings, an eye-catching hand-painted galaxy unicorn mural on one side of the wall, and a huge floor-to-ceiling window that allows ample lighting into the space for those instagrammable shots.

In collaboration with The Pourover Bar, The Foxhole Cafe serves a selection of quality filtered coffees brewed to perfection with specialty beans from Melbourne, Australia. Known for its wide selection of internationally championed single origin Ninety Plus specialty coffee beans, there is little wonder why The Pourover Bar has garnered a loyal following since its establishment in 2016. Furthermore, The Foxhole Cafe has also expanded its menu over the year, from a limited selection of light bites and cakes, to a larger variety of more substantial mains, such as burgers, pastas and udon bowls. Now you can satisfy your caffeine fix with quality coffee, teas from The 1872 Clipper Tea Co., as well as a wider selection of delectable yet instagrammable food offerings all under one roof.

Croissant Egg Benedict and Black Pepper Smoked Salmon 4/5

The Croissant Egg Benedict and Black Pepper Smoked Salmon ($15.90) features a large croissant that boasts a flaky crispy exterior and buttery softer insides, with a generous serving of smoked salmon slices sandwiched in between, garnished with specks of black pepper that present a balance of saltiness and peppery taste. Slice into the egg benedict and let the creamy yellow soak up the rest of the ingredients, imparting a subtle sweetness to the dish and giving the fillings more textural contrast against the silky smoked salmon and flaky croissant.

Signature Foxhole Hawaiian Beef Burger with Truffle Chips 4/5

The Signature Foxhole Hawaiian Beef Burger with Truffle Chips ($15.90) comes in a huge beef patty, pineapple slice, melted cheese and lettuce sandwiched in between soft burger buns. The beef done medium rare, boasts a soft texture and is well seasoned with salt and pepper, while the addition of the pineapple slice imparts a burst of refreshing juiciness and sweetness to the burger. The side of truffle chips boasts a subtle hint of truffle, while contributing an additional crunch to the dish.

Honey Garlic Prawn Udon Bowl 4.2/5

The Honey Garlic Prawn Udon Bowl ($16.90) features a bowl of thick udon noodles done al dente, and a colourful array of different ingredients carefully arranged on top, comprising of sweet corn, carrots, mushrooms, tofu and green peas. The highlight of the dish - honey glazed garlic prawns boast a perfect sweet-savoury balance as you bite into those juicy prawns. Slice into the onsen egg and let the runny yellow coat the rest of the ingredients.

Yakult Lover 3.8/5

Relive your childhood dreams with the Yakult Lover ($6.90) which is the signature drink of the cafe that seems to have been created for the social media. It comes in an instagrammable upsized Yakult bottle filled with yakult flavoured soda and a small mason jar served on a wooden tray. Although the familiar taste of the probiotic yoghurt drink is a refreshingly unique combination with the soda, the fizzy bubbly taste of the latter might be too overwhelming at some points. The drink further eased to a more welcoming balance as the ice melted towards the ends.

The Foxhole Cafe is the perfect cozy spot to provide a calming respite and chill over pastries and good coffee while people watching through the tall windows overlooking the grass field outside. With an established fan base of coffee lovers for the quality coffee from The Pourover Bar and introduction of a wider variety of quality food pegged at affordable prices, it is a noteworthy place that continuously set expectations and is definitely one not to be missed, especially if you're staying near the Hougang area.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Foxhole Cafe
The Midtown at Hougang
1189 Upper Serangoon Road
#01-18
Singapore 534785
Tel: +65 63855587
Facebook
Nearest MRT: Hougang (NE Line)

Opening Hours:
Mon, Wed-Thu: 11am - 9pm
Sat: 9am - 10pm
Sun: 9am - 9pm
(Closed on Tue)

Direction:
1) Alight at Hougang MRT Station. Take Exit B. Walk towards Hougang Central road. Continue to block 805. Walk to destination. Journey time about 6 minutes. [Map]