Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)

Joie @ Orchard Central - Meatless Fine Dining with A Rooftop Dining View

Perched atop Orchard Central, Joie offers a unique fine-dining experience that is not just for vegetarians or vegans. With a creative meatless menu featuring a delightful Korean twist, this upscale restaurant caters to all occasions, whether you're celebrating a memorable moment or simply enjoying a meal with a view.

Surrounded by the lush greenery of a rooftop garden, we were fortunate to be seated at one of the best tables, perfectly positioned to watch the sunset as we enjoyed our dinner.

Welcome Drink, Roasted Korean Sunchoke Tea and Artemisia Tea

We had the 6-Course Dinner, priced at $78++ per person, which includes three starters, a vegetable dish, a main course, and dessert. As there were 2 of us, we had the opportunity to sample all the options available on the course menu.

“Tuna Tartare” 4/5

This dish truly impressed with its creative use of watermelon to mimic tuna. Served with crispy rice paper, sesame powder, egg yolk gel, apricot, and pickled pears, the Tuna Tartare was both appetising and refreshing - a perfect start to the meal.

Joie’s Crispy Layered Fries 4/5

An elevated take on a classic, these Crispy Layered Fries are made with imported potatoes from Holland and served with fermented kimchi, gochujang mayo, and black garlic mayo. Each fry offers a combination of textures and flavours that make every bite unique.

Charcoal Makgeoli Slider 3.8/5

The Charcoal Makgeoli Slider, which includes halloumi cheese sandwiched between charcoal buns, comes in two pieces per person. The combination of pickled radish, arugula, kimchi puree, and the signature egg yolk gel make this dish enjoyable, although not a standout.

“Ddukgalbi” Century Scotch Egg 4/5

An additional starter from the ala carte menu we get to try was the "Ddukgalbi" Century Scotch Egg, a unique twist on the traditional British dish made with century egg. Paired with gochujang and black garlic mayo, this dish is a must-try for century egg lovers.

Grilled Roots Vegetables 2.8/5

Heirloom Cherry Tomato Salad & Burratina 3/5

We had both vegetable options on the menu, but unfortunately, both dishes were underwhelming compared to our starters. The Grilled Root Vegetables are tough and lacking flavour. As for the Heirloom Cherry Tomato Salad & Burratina, while the sweet cherry tomatoes were enjoyable, the burrata was unfortunately dry. The dish was garnished with olive oil powder, a unique touch, though it didn't elevate the overall experience.

Mapadubu Lasagna 3/5

Grilled Summer Mushroom Steak 4/5

We also got both options for the mains on the course menu. Despite being inspired by mapo tofu, the Mapadubu Lasagna lacked the distinct flavours of the dish. The texture of the lasagna sheets was inconsistent; they were soft in some areas and tough in others, which detracted from the overall enjoyment.

The Grilled Summer Mushroom Steak was the highlight of the main courses. Served on a hot plate with homemade black pepper sauce, the monkey head mushroom's texture closely mimicked a steak, making this a satisfying dish.

Burnt Basque Cheese Cake 3/5

Unfortunately, the Burnt Basque Cheese Cake served with an Oreo crust, and homemade milk ice cream was too dense, more reminiscent of a New York cheesecake than a Basque-style one. It was enjoyable but could be lighter in texture. Joie has recently added a new dessert option to the menu - Black Sesame Ice Cream - which was unavailable at our visit.

Joie also offers other set lunch and dinner options daily:

• 3-Course: $38++ per person (lunch only, Monday to Friday except public holidays and eve of public holidays)
• 5-Course: $58++ per person
• 6-Course: $78++ per person
• 8-Course: $98++ per person (available for both lunch and dinner)

The spacious restaurant includes four private dining rooms, perfect for hosting special gatherings.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Joie
Orchard Central
#12-01
181 Orchard Road
Singapore 238896
Tel: +65 9663 0901
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Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit C or D. Walk to Orchard Central. Walk to destination. Journey time about 5 minutes. [Map]

Joie @ Orchard Central - Restaurant with Modern Meatless Cuisine in Orchard Central’s Rooftop Garden

Tucked on the 12th floor of Orchard Central is Joie, a restaurant that prides itself on bringing diners a modern meatless menu with Japanese-European elements. It shares the top floor with one other restaurant and the mall's rooftop garden, with views overlooking the bustling Orchard Road.

Joie offers a 4 or 5-Course set for lunch and a 6-Course for dinner. The prices are as follows:

4-Course Lunch
$38++ on Mondays to Fridays, except Eve of Public Holidays and Public Holidays

5 Course Lunch
$50++ Daily

6-Course Dinner
$78++ on Mondays to Thursdays
$88++ on Friday to Sunday, Eve of Public Holidays and Public Holidays

For this visit, we had two sets of the 6-Course Dinner and hence could sample more dishes as indicated individually below. Beverages are not included, but Joie offers quite a comprehensive list of alcoholic drinks and a more straightforward non-alcoholic list containing mocktails, coffee, tea and soft drinks.

Complimentary Snack - Spaghetti Sticks

We were first served with a complimentary crunchy snack of Spaghetti Sticks in two flavours, spiced and non-spiced.

Palate Cleanser - Passionfruit Sorbet

After that, we were treated to Passionfruit Sorbet, which was intended to cleanse our palates before beginning the course properly. However, it could have been less icy and a lot less sweet to provide a lighter and more refreshing start.

Starter - Chef’s Selection of Assorted Platter 3/5

However, we were uncertain if it was intentional, but the capsicum kebab was made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

However, we were uncertain if it was intentional, but the capsicum kebab seemed to be just made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

Side Dish - Bailing Mushroom on Paper Hot Pot 2.8/5

Our first side dish was the Bailing Mushroom on Paper Hot Pot. We appreciated the chunky yet soft-texted mushrooms here, but the accompanying soup was overly sweet, making it challenging to savour fully. A more balanced base would have enhanced the overall enjoyment.

Side Dish - Gratinated Champignon with Mozzarella 2.8/5

For our second side dish, we had the Gratinated Champignon with Mozzarella. I looked forward to it when I saw the copious amount of cheese and golden-brown crust, but I was disappointed with the meagre portion of button mushrooms. The bread meant to pair with the Belgian endives was, unfortunately, a bit stale.

Cold Dish - Tuna Cold Steak 1/5

We ordered the Tuna Cold Steak as our first cold dish, which had marinated watermelon with dill mustard dressing and a topping of pine nuts. The texture of the 'steak' was soft, but flavour-wise, it was cloyingly sweet.

Cold Dish - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass 2/5

We've had vegetarian sashimi a couple of times before this and were excited to try Joie's carefully plated rendition - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass.

Instead of the usual konjac for the sashimi, they've ventured to use other elements, such as coconut, huai shan and aloe vera. The platter featured 'salmon, octopus, jellyfish and abalone', arranged from left to right. It was served with soy sauce and an oyster-leaf shooter glass. Unfortunately, like the previous dishes, most of these items leaned towards the sweeter side. We would have preferred a better balance with more savoury elements.

Soup - Japanese Kunbu Broth with Hand Carved Tofu 1/5

Our first choice of soup was the Japanese Kunbu Broth with Hand Carved Tofu. We understand from the menu that it was meant to be a double-boiled Japanese seaweed consomme, but what we had was regrettably bland.

Soup - Infusion of Cepes & Truffle 3/5

The Infusion of Cepes & Truffle was a better bowl. The mushroom soup here had delightful bits of mushroom and carried a mild truffle fragrance.

Main - Truffle Risotto 2.8/5

There are 5 mains to choose from for the dinner course. The Truffle Risotto with a croquette on top, mascarpone cream, greens, and black truffle didn't quite meet our expectations. The risotto had a thick porridge-like texture, lacking the desirable al dente bite. Additionally, we would have appreciated the croquette more if it had been served hotter and crunchier to provide better textural contrast.

Main - Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone 3/5

Our second main, the Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone, fared better. Beyond the visual presentation, the "Pu Ye" hot stone was intended to keep the dish hot. The mushroom steak here highlights a well-grilled monkey head mushroom with a mild smokiness. While the deep-fried spaghetti was too oily, I would have liked more of the truffle mashed potato as it was smooth and carried a good amount of flavour.

Dessert - Yoghurt Pudding 2.5/5

The Yogurt Pudding dessert had a watery texture, lacked the expected tangy yoghurt notes and leaned towards the sweeter side.

Dessert - Homemade Cheesecake with Oreo 2.8/5

Our last dessert was their Homemade Cheesecake with Oreo. It was average, with a decent amount of cheese flavour.

Unfortunately, our visit to Joie fell short of expectations. While we valued the warm service, the food quality needed to align with what we anticipated from a casual fine dining establishment. Many dishes lacked flavour or erred on the side of excessive sweetness. We hope this was an isolated occurrence and hope to experience better in the future.

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.


Joie
Orchard Central
#12-01
181 Orchard Road
Singapore 238896
Tel: +65 9663 0901
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit C or D. Walk to Orchard Central. Walk to destination. Journey time about 5 minutes. [Map]

Teng Bespoke @ Sunshine Plaza - A Gem For Vegetarian Japanese Food

Vegetarian and Japanese are not words you'll too often see together, but Teng Bespoke is one of the few restaurants aiming to offer something different. With a refreshed menu launched earlier this year, you will see an eclectic range of dishes from sushi, and tempura, to bento sets and desserts. The majority of the dishes here come in big portions. Hence it's a suitable spot for family meals and big group gatherings.

White Radish 4/5

We started with the hearty White Radish ($16). It was generously portioned and came with lots of different ingredients - shredded radish, baby tomatoes, lettuce, cashew, etc. and topped with vegetarian floss and seaweed. We expected the typical sesame sauce as a dressing but were pleasantly surprised by a thicker, richer and nuttier tasting one. It was a dish that we kept reaching out for throughout the meal.

Sashimi 3 Kind 3/5

The Sashimi 3 Kind ($19) comes with a selection of salmon, tuna and squid. There's not much difference in flavour across the three, but each has slight variations in its firmness. These mock sashimi are made of konjac jelly and have a slightly spongy bite. It's an interesting try, but I'd suggest going for their sushi options as it has more textures and different components.

Unagi Roll 3.8/5

A pity that the sushi rice was a bit mushy and sticky for both rolls we tried, but flavour-wise, we were pretty impressed, especially for the Unagi Roll ($16). It has an avocado and cucumber centre, topped with slices of unagi and a sweet glaze. We liked how there was quite a bit of smoky char that came with the unagi, which helped to tie it all together.

Mozzarella Roll 3.5/5

The second roll we tried was the Mozzarella Roll ($15). It has a fried centre with cucumber, topped with cheese and a mayo chilli sauce that reminds us of sriracha. We preferred the fried centre here to the one in the unagi roll for texture, but overall, we thought it could be less sweet.

BBQ Bacon w/ Enoki Mushroom 4/5

Apart from sushi rolls and sashimi, there's also a section of grilled items on the menu. This BBQ Bacon w/ Enoki Mushroom ($12) is one of them. It had enoki mushrooms wrapped with thinly sliced mock bacon, grilled in a sweet glaze. We enjoyed the light smokiness and the charred parts on the mock bacon. Other than enoki mushrooms, there's also the option for asparagus in replacement.

Spicy Ramen 3.8/5

The Spicy Ramen ($13) tasted like a cross between tom yum and assam that's not as rich and heavy in flavour and consistency. Nevertheless, we appreciated the cleaner broth, which came default in medium spice, with a considerable portion of noodles, topped with seaweed, vegetables, mock prawns, Japanese fish cake and corn. I would have liked a springier bite in the noodles, but otherwise, it was quite a comforting bowl.

Shiitake Mushroom with Cream 3.5/5

I heard from the staff that the Shiitake Mushroom with Cream ($17) is one of their must orders! The shiitake mushrooms are tempura fried and paired with lots of mayo and cream, with a lightly torched layer of cheese, sweet glaze and a Thai-like sweet chilli sauce. Some might find this a little watery with the generous amount of sauce, but we can also see why it's a popular dish with its family-friendly flavours. I would recommend ordering this in a bigger group to share.

Tempura 7 Kind 3.8/5

The Tempura 7 Kind ($16) came with mock prawns, sweet potato, ladyfinger, pumpkin, enoki mushroom, baby corn and lotus root. These could be a bit more seasoned, but they were lightly battered and fried to a good crisp.

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.


Teng Bespoke
Sunshine Plaza
91 Bencoolen Street
#01-50
Singapore 189652
Facebook
Website
Nearest MRT: Bencoolen (DT Line)

Opening Hours:
Daily: 11.30am - 3pm, 5pm - 9.30pm

Direction:
1) Alight at Bencoolen MRT station. Take Exit A. Cross the road. Turn right to Prinsep Link. Walk to destination. Journey time about 3 minutes. [Map]