Kaya @ The Standard - Weekend Brunch Showcasing Its Signature Japanese-Fusion Flair Every Saturday

Every Saturday, Kaya at The Standard presents a Weekend Brunch that reflects the restaurant’s signature Japanese-fusion flair. The menu features an à la carte free-flow selection of hot and cold appetisers, small bites, mains, and desserts. The brunch experience includes a free flow of non-alcoholic beverages, with the option to upgrade to premium packages that include alcoholic drinks.

The Standard Tray

To start, we were first served The Standard Tray, alongside our drink orders. This was perfect for tempering the usual morning hunger while waiting for the rest of the food to arrive. The tray comprises four items from the menu across the cold, hot bites, and sando categories, prepping our appetite with Chicken Karaage, Tamago Sando, Apple Sesame Salad, and Assorted Sashimi.

Chicken Karaage 4.8/5

The hot morsels of Chicken Karaage were juicy and moreish with a golden crust. I appreciated the bite-sized portions, which worked better than the usual large and chunky pieces.

Sashimi 4/5

Apple Salad 4.5/5

Balancing the tray were the fresh chilled Sashimi and the refreshing Apple Sesame Salad.

Daikon Slaw 5/5

From the cold selection, I was also delighted to find Daikon Slaw, one of my favourite items from their regular menu during my last visit.

Tamago Sando 3/5

Unagi Sando 3.5/5

As for the sando, while the tamago filling was delectable, softer white sandwich bread might have improved the overall texture and taste. There is also an Unagi Sando option, which delivers a much more savoury, meatier bite.

Tacos 3.5/5

The tacos were visually exciting with their colourful presentation. Among the three options — Teriyaki Cured Salmon Taco, Spicy Beef Taco, and Salada Taco, the Spicy Beef Taco was the most satisfying, with hearty beef slices delivering a punch of flavour. The salmon taco, however, turned out a little bland, while the Salada Taco, though enjoyable with avocado, felt slightly underwhelming as a taco.

Konabe Udon 4/5

For mains, the Konabe Udon was simple yet comforting.

Kamo Katsu with Curry Hollandaise Don 3/5

Pork Belly Char Siu Don 3/5

The Kamo Katsu with Curry Hollandaise Don featured a crispy duck cutlet, and the curry hollandaise was rich with umami, flavouring the dish beautifully. It was a pity that the duck itself was a tad dry. The same could be said for the Pork Belly Char Siu Don, where the char siu was not as unctuous as I had expected.

Desserts 3.8/5

Desserts were delightful. The Sakura & Coconut Panna Cotta and Coffee Jelly Shooter were both pleasing, with the latter delivering a pleasant bittersweet note. The Matcha Lemon Tart impressed with its thin, buttery crust, which complemented the tart’s bright, lemony, and earthy matcha flavours.

While there were hits and misses, the cosy ambience of Kaya at The Standard nonetheless makes the brunch format well-suited for a relaxed weekend catch-up with friends and loved ones. The Weekend Brunch is available only on Saturdays from 12 noon to 3pm, with options starting at $78 per person.

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.


Kaya
The Standard, Singapore
12 Orange Grove Rd
#02-00
Singapore 258353
Tel: 6040 1888
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Thu: 630am - 1030pm
Fri-Sat: 630am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. EWheelocklock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down Orchard Road to the end. Turn right onto Orange Grove Road. Walk to destination. Journey time is about 23 minutes. [Map]

Lime Restaurant @ PARKROYAL COLLECTION Pickering - "Hokkaido Treasures of the Sea" Buffet celebrates Rich Seafood Heritage of Hokkaido.

Lime Restaurant launches its first-ever "Hokkaido Treasures of the Sea" buffet theme, celebrating Hokkaido's rich seafood heritage. Available from 13 March to 26 April 2026 for dinner only, the luxurious buffet spread showcases prized Hokkaido ingredients through a range of creations, spanning both local and international favourites inspired by the region's specialities.

Hokkaido Scallop Carpaccio

Hokkaido Ramen Salad

To start, there are cold appetisers such as the exquisite Hokkaido Scallop Carpaccio, alongside the light and refreshing Hokkaido Ramen Salad.

Hokkaido Scallop Gratin

Miso Butter Salmon

Hot small bites include Hokkaido Scallop Gratin, Mini Lobster Sliders and Miso Butter Salmon skewers, offering comforting flavours with a touch of indulgence.

Stir-fried Baby Octopus

Crispy Hokkaido Pork Schnitzel

One of the highlights is definitely the selection of hot specialities. Local interpretations such as Assam Saba Fish and Stir-fried Baby Octopus incorporate familiar Southeast Asian flavours. Alternatively, the Crispy Hokkaido Pork Schnitzel offers a heartier European touch, with its golden, crisp breaded exterior encasing succulent pork.

King Crab Parmesan Wheel Risotto

On Friday and Saturday evenings, the feast gets even grander with the King Crab Parmesan Wheel Risotto, which was one of my favourite dishes of the evening. The warm, melted, sharp Parmesan enhanced the natural sweetness of the crab meat while adding an indulgent richness to every bite.

Unagi Claypot Rice

Another must-try is the Unagi Claypot Rice, which exuded a delightful hint of wok hei as I scooped into the fragrant rice.

Elevating the entire Hokkaido seafood experience is the Live Maguro Tuna Cutting. You can witness an up-close look at the skills behind preparing premium tuna, which then makes its way onto the table as freshly prepared sushi such as Negi Maguro, Uni, and Ikura.

Hokkaido Cheesecake

Japan Melon Panna Cotta

Desserts were equally sublime, featuring a spread of Japanese-inspired creations that were elegantly presented and pleasantly light on the palate. Notable highlights include the fluffy, spongy Hokkaido Cheesecake and the light, creamy Japan Melon Panna Cotta.

To further enhance the dining experience, guests may also opt for pairings from a curated à la carte sake menu. To mark the launch, diners can also enjoy 20% savings on bookings made for the first seven days of dining, from 13 to 19 March 2026.

HOKKAIDO TREASURES OF THE SEA
13 March to 26 April 2026
Dinner Buffet, Daily from 6pm to 930pm

Buffet options include unlimited servings of speciality hot coffee and tea.

Sunday to Thursday: SGD 108 per adult, SGD 54 per child
Friday and Saturday: SGD 138 per adult, SGD 69 per child

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.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
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Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Breakfast (Daily): 7am - 1030am
Lunch Buffet (Mon-Fri): 12pm - 230pm
Lunch Buffet (Sat-Sun): 1130am - 230pm
Cheers O'Clock (Sat-Sun): 3pm - 5pm
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to the destination. Journey time is about 8 minutes. [Map]

Neon Pigeon @ Carpenter Street - New Menu with $10 Dishes and Cocktails

Neon Pigeon, a well-loved name in the local dining scene and a 50 Best Discovery Bar, celebrates its 10th Anniversary with a refreshed culinary direction under Head Chef Sean Mell, formerly of Nobu Hawaii and Hong Kong. To mark the milestone, the restaurant is rolling out a brand-new menu alongside its celebratory “Perfect 10” lineup of $10 dishes and cocktails.

Tokyo Hummus 4/5

We started with the Tokyo Hummus ($12), a playful twist on the classic. Smooth, creamy edamame hummus is paired with curry chips as the perfect vessel for scooping. Light yet addictive, this is an excellent snack to kickstart the meal.

Toro Tataki 3.5/5

The Toro Tataki ($18/ $29) comes lightly torched, imparting a smoky aroma and a hint of caramelisation. Dressed in waku dressing with onion and wakame, the seaweed provides extra crunch for textural contrast. While enjoyable, the flavours felt a little restrained compared to the rest of the dishes.

Snapper 3.8/5

Served sashimi-style, the Snapper ($11/ $18) is clean and fresh, complemented by yuzu kosho, cucumber and pickled radish. The citrusy finish from the yuzu brightens the palate, giving the delicate fish a vibrant lift.

Shrimp Tempura Maki 3.8/5

The Shrimp Tempura Maki ($18) offers a delightful interplay of textures from sticky sushi rice, crispy shrimp tempura and refreshing cucumber crunch. A dollop of spicy mentaiko adds creamy heat, tying everything together nicely.

Kushiyaki Moriawase 4/5

Perfect for sharing over drinks, the Kushiyaki Moriawase ($29/ $48) features skewers of Pork Belly with Curry Salt, Corn with Miso Butter & Nori Powder, and Shiso Chicken Thigh with Yuzu Zest. Each is well-seasoned, smoky and flavourful, making this a standout pairing with cocktails.

Salt Baked Hamachi Collar 4.2/5

My personal favourite of the night, the Salt Baked Hamachi Collar ($25), showcases expert technique that keeps the fish moist with a perfect balance of firmness and flakiness. The buttery, sweet flesh is lifted by ponzu, daikon and lemon. It is a must-try dish.

A5 Wagyu Ribeye 4/5

The A5 Wagyu Ribeye ($54/100g) is grilled to perfection, served with tare sauce, yuzu kosho, ponzu and pickles. Tender and juicy, it delivers the richness one expects from premium wagyu.

Unagi Foie Gras Donabe 3.5/5

The Unagi Foie Gras Donabe ($22) combines smoky eel with buttery foie gras over rice, dusted with sansho and kinome. Comforting, hearty and indulgent, this dish is a clever East-meets-West pairing.

Chocolate Trifle 3.5/5

To end, the Chocolate Trifle ($12) brings layered decadence – chocolate ganache, cake, whipped cream, miso almond brittle and dulce de leche. A sweet finish that balances richness with a touch of crunch.

Overall, Neon Pigeon’s refreshed menu under Chef Sean Mell impresses with its creative flair and well-executed flavours, making it a strong new chapter as the bar celebrates its milestone 10th year.

Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Shin Katsu @ Tanjong Pagar Road - Tonkatsu Speciality Shop By Former Head Chef of Ma Maison

Shin Katsu is a newly opened tonkatsu speciality shop in Tanjong Pagar, bringing fresh excitement to Singapore's Japanese dining scene. Helmed by Chef Matsubayashi Masato, a tonkatsu specialist and former Head Chef of Ma Maison, who brings over 15 years of experience from Japan, Spain, and Singapore. At Shin Katsu, Chef Masato brings his long-held culinary vision to life, focusing on premium pork cuts and a perfected breading technique to deliver tonkatsu that's crisp on the outside and juicy within.

Mangalica Rosu Katsu

The menu centres on premium, globally sourced pork cuts curated by Chef Masato, coated in a tried-and-tested panko breading technique that delivers a satisfying crunch while preserving the meat's succulence. The signature here is the Hungarian Mangalica pork ($42.80/160g), often dubbed the "Kobe beef of pork" for its rich marbling and buttery mouthfeel. Served in limited quantities daily, the Mangalica pork loin cutlet comes with a specially paired salt, refillable miso soup, charcoal-grilled rice, shredded cabbage, and housemade pickles.

Tonkatsu Sauce

The housemade Tonkastu Sauce was umami and sweet, with a fruity acidity that complement the richness of the cutlet well.

Mangalica Rosu Katsu Set 4.8/5

All tonkatsu dishes come with the set mentioned. I appreciate how every element on the plate was thoughtfully executed. The miso soup was sweet and savoury, with tender slices of daikon. The charcoal-grilled rice was plump, glossy, and subtly smoky. The cabbage was fine-cut and refreshingly crisp, while the radish pickles struck the right balance of acidity without being overly sharp. For those seeking variety, leaner yet flavourful options like the U.S. Kurobuta Rosu (pork loin) and Hire (pork tenderloin) are also available.

Katsu Curry 4/5

The menu is also rounded out with familiar comforts such as Ebi Fry and Chicken Katsu sets, along with Katsu Curry featuring a housemade sauce that truly deserves a try. Their curry sauce, made with charcoal powder and squid ink, is available à la carte as well. It's well-balanced, savoury without being overly sweet, and far more nuanced than the standard Japanese curry fare.

Chicken Thigh Skewer 4.5/5, Asparagus Skewer 4.5/5

To complement the mains, Shin Katsu also offers deep-fried skewers and small plates. I tried the Chicken Thigh Skewer ($3.80) and the Asparagus Skewer ($2.80). The skewers use a different type of panko, resulting in a distinct texture and flavour profile that delivers a unique experience compared to the tonkatsu.

Unagi 4.5/5, Kaki Fry 4.5/5

Among the appetisers, two seafood items stood out: the Unagi ($8.80) and Kaki Fry (oyster) ($4.30). Both were beautifully crisp outside, while the interiors, unctuous unagi and briny oyster, paired incredibly well with a tangy, rich tartare sauce, making each bite indulgent and addictive.

Boneless Chicken Wings 4.5/5

A likely crowd-pleaser is the sweet and savoury Boneless Chicken Wings ($8.80) glazed in a sweet tare and finished with a sprinkle of peppery-salty seasoning.

It's been a while since a dedicated tonkatsu concept came into the scene, and Shin Katsu impresses with its attention to detail, from the precise frying technique to the side dishes and thoughtful accompaniments.

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.


Shin Katsu
84/86 Tanjong Pagar Road
Singapore 088505
Tel: +65 88258311
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 5pm - 10pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to destination. Journey time about 6 minutes. [Map]