Nong Geng Ji (农耕记) @ Orchard Gateway - Limited-Time Pressure-Cooked Pineapple Chicken at Only $22.80

Nong Geng Ji (农耕记) has introduced a limited-time festive special to celebrate the season. An elevated take on the restaurant’s signature pressure-cooked chicken, this seasonal creation features organic French pineapple-fed chickens, said to be rich in vitamin C, DHA, and omega-3.

For reunion gatherings, opt for the Pineapple Chicken Set Menu, thoughtfully curated at $108 for 4 pax and $168 for 6 pax. The set includes a mix of the restaurant’s signatures alongside festive specials.

Pressure-Cooked Pineapple Chicken 4.2/5

The Pressure-Cooked Pineapple Chicken ($22.80) was undoubtedly the highlight for us. Despite its name, the dish does not contain pineapple. Instead, the free-range chicken from Aqina Farm is pineapple-fed, lending the meat a subtle natural sweetness. We were impressed by how incredibly tender it was, and the rich, savoury sauce paired well with white rice.

Pan-seared Green Chillies with Century Egg 3.8/5

For appetisers, the chilled Pan-Seared Green Chillies with Century Egg ($10.80), served in a mortar, was an easy pick. You can choose to pound it yourself or have the staff assist. The dish was creamy, with lightly smoky green chillies that carried a gentle heat, though it was slightly salty when eaten on its own.

Dry-Fried Green Beans with Preserved Mustard Green 4/5

The Dry-Fried Green Beans with Preserved Mustard Green ($12.80) were fragrant and well-executed, stir-fried to a satisfying crunch.

Big Shrimp with Vermicelli and Garlic 3.8/5

The Big Shrimp with Vermicelli and Garlic ($19.80) was packed with garlicky, savoury flavours that the vermicelli absorbed thoroughly. However, we found it a little too oily for our preference.

Steamed Fish with Chopped Chilli 4/5

The Steamed Fish with Chopped Chilli ($28.80) was a new dish to us, featuring a sizable steamed fish head topped with vermicelli and chopped chilli. While the fish was quite bony, the meat itself was tender. Do request a lower spice level if needed, as the default heat packs quite a punch.

Lotus Root with Superior Pork Broth 3.8/5

The Lotus Root with Superior Pork Broth ($4.80 per pax) provided a comforting, homely finish to the meal, tying everything together nicely.

Photos and words by Jo. A lady 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.


Nong Geng Ji (农耕记)
Orchardgateway
#B1-13
277 Orchard Road
Singapore 238858
Tel: +65 6908 0153
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Nearest MRT: Somerset (NS, Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:

1) Alight at Somerset MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

SO DO FUN (蜀都丰) @ The Centrepoint - Authentic Sichuan Cuisine Restaurant Opens Third Outlet in Town

SO DO FUN (蜀都丰) joined our local F&B scene in June 2024 and has since opened its newest and third outlet at The Centrepoint, nestled among the vibrant dining options in the basement. The restaurant is helmed by Master Chef Peng Zi Yu, who is recognised as the Sichuan cuisine mentor to international artiste and celebrity chef Nicholas Tse.

SO DO FUN prides itself on using exceptionally fresh fish, with live fish delivered daily from Malaysia. Each fish is freshly filleted and cooked only upon order. Their other two outlets are located in Bugis and Punggol.

Mashed Eggplant with Chilli 4/5

Our lunch began with the Mashed Eggplant with Chilli ($11.80), served chilled. The dish was distinctly garlicky and mild on the spice.

Boiled Fresh Fish in Spicy Broth 4.5/5

The main highlight arrived next, the Boiled Fresh Fish in Spicy Broth ($49.80 for Large), which comfortably feeds 3 to 4 pax. A smaller 2-pax portion is also available at $29.80. We went with their signature Spicy Broth, though Sauerkraut and Fiery broths are available as alternatives. I recommend adding a bowl of Wuchang Rice ($1.50) to pair with it.

True to their commitment to freshness, the tender fish slices were paired with bean sprouts, kelp, beancurd skin, cucumber and konjac strips, all submerged in a robust, aromatic and numbing broth. While some may find this on the oilier and saltier side, we found it authentic and deeply flavourful.

Grilled Prawns with Vermicelli and Minced Garlic 4.2/5

During our previous visit, the Grilled Prawns with Vermicelli and Minced Garlic ($18.80) were cooked tableside on a gas stove. Now fully prepared in the kitchen, the dish remains just as satisfying, with the vermicelli thoroughly soaked in its fragrant, garlicky housemade sauce.

Stir-Fried Pork with Chilli Peppers 4.2/5

Next was the Stir-Fried Pork with Chilli Peppers ($17.80), featuring tender pork slices, charred chillies and crunchy white fungus. It delivered a gentle heat alongside a pleasant smokiness.

Chengdu Mapo Tofu 4/5

The Chengdu Mapo Tofu ($11.80) uses a firmer tofu, coated in a spicy, savoury sauce with minced pork. The heat here packed a punch.

Braised Fresh Tofu Skin with Eggs 4/5

Recommended by the staff, the Braised Fresh Tofu Skin with Eggs ($13.80) offered a comforting, non-spicy contrast to the rest of the meal. It was mild, hearty and well-balanced.

Jasmine Lemon Tea 4.2/5

To end, the Jasmine Lemon Tea ($3.50) was refreshing, fragrant, and mildly sweetened, perfect after all the spice. It also came in a pretty big cup, which we appreciated.

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.


SO DO FUN (蜀都丰)
The Centrepoint
#B1-17
176 Orchard Road
Singapore 238843
Tel: +65 6298 7572
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the building. Cross the road and turn right on Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Tong Le Private Dining @ OUE Tower - Singapore’s Only Revolving Restaurant Welcomes New Senior Executive Chef

Perched atop OUE Tower, Tóng Lè Private Dining remains Singapore’s only revolving restaurant, but the panoramic views are just the beginning of its appeal. Celebrating a new chapter in both culinary vision and leadership, the restaurant welcomes Senior Executive Chef Dicky, a maestro with 36 years of international experience across 5 countries and 8 cities. Supported by a dedicated team, he introduces a fresh collection of contemporary Chinese menus that revive treasured recipes with exquisite finesse and creative flair.

Chef Dicky’s approach is both respectful and bold – honouring tradition while embracing reinvention. Guests can experience his creations through thoughtfully curated menus:
- Executive Lunch Menu from $68++
- Cloud Brocade Dinner Menu from $138++
- Vegetarian Whispers of the Earth Menu at $88++

Caviar, Black Truffle, Golden Croaker and Tofu 5/5

The meal opens with a show-stopping quartet. A tin of Kaluga Caviar, paired with a mother-of-pearl spoon, reveals a layer of Homemade Tofu and Putian Fujian Premium Seaweed beneath, a rare seasonal ingredient harvested by hand and prized for its umami sweetness. Next, a jet-black orb that appears to be a whole truffle is in fact deep-fried Black Truffle Tofu. It is crisp on the outside, silky within. Completing the ensemble is a Longjing tea-smoked Wild Golden Croaker, delivering a delicate smokiness and a lingering fragrance of fine tea.

Double-boiled Sea Cucumber in Enriched Fish Broth, Pickled Plum, Tomato 4.8/5

The Double-boiled Sea Cucumber in a refined fish broth with Chaoshan pickled plum and tomato is a masterclass in restraint. It is light yet layered, with savoury, umami, and tangy notes dancing delicately on the palate.

Braised Fish Maw in Noble ‘Tanfu’ Broth, Fine Chopped Coriander 4.5/5

In contrast, the Braised Fish Maw in Noble 'Tanfu' Broth is bold and textural. The viscous, collagen-rich soup is packed with silky fish maw strips, beautifully rounded off with fresh coriander.

Braised Wild Golden Croaker, Fresh Bean Curd Sheet, Iceberg Lettuce 4.2/5

Chef Dicky transports diners to 1980s Hong Kong with this nostalgic Cantonese classic. Simmered in an intensely flavoured chicken consommé, the Braised Wild Golden Croaker is buttery and soft, nestled on fresh bean curd sheets and iceberg lettuce. The sauce alone deserves its own spotlight, perfect with a bowl of steamed white rice.

Sweet and Sour Lion's Mane Mushrooms 4.2/5

A delightful vegetarian take on the classic sweet and sour pork. Meaty Lion’s Mane Mushrooms are enveloped in a light batter, fried to perfection, and tossed in a well-balanced sweet and sour sauce that’s sticky, tangy, and deeply satisfying.

Claypot Foie Gras Fried Rice, Saga-gyu, Black Pepper, Cramelized Soy Sauce 4.2/5

The Claypot Foie Gras Fried Rice is a triumph of texture and flavour, smoky from caramelised soy sauce, buttery with Saga-gyu, and deeply savoury from cubes of foie gras. The pièce de résistance? Crispy scorched rice at the bottom of the pot.

Sauerkraut Consomme Braised Vermicelli 4.2/5

The humble-looking Sauerkraut Consomme Braised Vermicelli hides a powerhouse of flavour. Made with springy noodles from Hsinchu, Taiwan, and braised in a tangy, spicy sauerkraut consommé, this dish surprises with its rich infusion, complemented by sweet king prawns, scallops, and slivers of Chinese celery.

Pumpkin and Jasmine Pudding, Black Rice Syrup, Coconut Milk 4/5

Shaped like a golden peony, the Pumpkin and Jasmine Pudding is surrounded at the table with a moat of black rice syrup and coconut milk – reminiscent of bubur pulut hitam, reimagined with floral, delicate elegance.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.5/5

Inspired by Pierre Hermé’s Ispahan, this dreamy dessert layers Strawberry Cream, Lychee, Raspberry Crisps, and Rose Cookie crumble, a French-Asian hybrid that’s as intricate as it is indulgent.

Cave Bird's Nest in Tung Lok's Ruby Peach Tea Syrup, Kiwi Jelly, Fresh Fox Nuts 4.2/5

A visual marvel, the Cave Bird's Nest dessert features green kiwi jellies, fox nuts, and microgreens, bathed in ruby peach tea syrup. It’s like tasting a painting by Monet.

Double-boiled Egg Custard in Young Coconut, Cave Bird's Nest, Gula Apong 5/5

The Double-boiled Egg Custard in Young Coconut comprises of snow-white egg custard, steamed in a young coconut and topped with Cave Bird’s Nest and Gula Apong from Sarawak, is delicate, comforting, and luxuriously sweet with a hint of smokiness.

Chef Dicky’s menus at Tóng Lè Private Dining elevate Chinese cuisine to a new pinnacle – not just with premium ingredients, but through stories, textures, and deep respect for culinary heritage. Whether you're revisiting beloved classics or exploring novel flavour pairings, each course is a celebration of time-honoured tradition reinterpreted for the modern palate.

Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]

Im Jai by Pun Im @ Icon Village - A New Thai Casual Restaurant by Private Dining Chef Vincent from Pun Im

One of Singapore's most elusive private dining experiences, Pun Im by Vincent, has opened a new restaurant, Im Jai by Pun Im, located at Icon Village. Known for his bold, soulful Thai cooking, Vincent brings the best of his home dining menus to a broader audience, making his celebrated dishes finally accessible to those who couldn't snag a spot at his home table. Expect hearty, flavour-forward Thai fare that's deeply rooted in tradition but elevated with finesse.

Appetisers Platter 3.5/5

The Appetisers Platter ($10.80) offers a variety of bites perfect for sharing between one to two diners. The platter includes a juicy Moo Ping, two Tom Yum Crab Balls, three pieces of Crispy Pork Belly, and three fiery Popcorn Chicken Saap. While each element adds a unique dimension of flavour, the standout for us was the Popcorn Chicken Saap, which is crispy, addictive, and packs a spicy punch that lingers.

Salted Plum Soup with Chilli Paste Rice 4.5/5

This is not your average Thai soup. The Salted Plum Soup with Chilli Paste Rice ($18.80) is a bold, rustic dish seasoned solely with salted plums, allowing the natural flavours of the ingredients to shine. Inside the broth are tender pork ribs and soft bone cuts, which provide texture and richness. It's paired with a beautifully aromatic chilli paste rice, whose depth and fragrance elevate the entire experience. It's a dish that's both comforting and punchy and a true highlight on the menu.

Spicy and Sour Pork Ribs Soup with Thai Mirepoix Fried Rice 4.5/5

A signature dish that delivers layers of flavour, the Spicy and Sour Pork Ribs Soup with Thai Mirepoix Fried Rice ($18.80) is a knockout. The Issan-style soup is robust, sour, spicy, and deeply savoury, featuring pork ribs, soft bones, and tendon for an indulgent meaty bite. The pairing with fragrant, peppery Thai mirepoix fried rice balances the dish perfectly, making it both hearty and satisfying.

Claypot Vermicelli with Black Tiger Prawns 4.5/5

Served piping hot in a claypot, the Claypot Vermicelli with Black Tiger Prawns ($18.80) is full of wok hei and umami goodness. The glass noodles soak up a rich, peppery sauce and are topped with three large black tiger prawns and crunchy pork lard for extra indulgence. A dish that is both aromatic and comforting, this is Thai comfort food at its finest.

Red Ruby with Smoked Coconut Sorbet 4/5

To wrap up the meal, the Red Ruby with Smoked Coconut Sorbet ($7.80) brings a refreshing end. A textural dessert layered with crunchy red rubies, Thai sweet glass noodles, jackfruit, attap seed, and a jasmine-infused syrup, the star here is the smoked coconut sorbet, which adds an unexpected yet delightful smoky note to the sweet, floral profile. It is a modern twist on a Thai classic that cleanses the palate and leaves a lasting impression.

Im Jai by Pun Im bridges the exclusivity of private dining with the accessibility of a casual restaurant. With dishes that are both rustic and refined, Vincent's cooking remains unapologetically bold and full of character. For Thai food lovers seeking authentic yet inventive flavours, this is a dining spot worth checking out.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]