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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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]

Jiak Bar @ Far East Square - A Day-to-Night Taiwanese Eatery Bringing the Spirit of “Re Chao” to China Street

Tucked away on China Street, Jiak Bar is a charming dual-concept eatery that effortlessly morphs from a casual Taiwanese lunch spot by day into a vibey izakaya-style bar by night. Inspired by Taiwan's beloved "Re Chao" culture – where small, wok-fried dishes are served at bustling local joints – Jiak Bar introduces Singapore to its take on "Xiao Chao," with comforting street-style plates and a solid lineup of cocktails and Taiwan beers perfect for winding down.

Braised Pig's Ears 3.5/5

We started with a few small bites to warm up the palate. The Braised Pig's Ears ($5.80) offered that signature crunch from the marinated and tender cartilage, a classic Taiwanese snack done well.

Golden Kimchi 4/5

Unlike its spicier Korean cousin, the Golden Kimchi ($5.80) has a refreshing balance of sweet and tangy flavours that nicely whet the appetite.

Mala Soft Bone 3/5

Another crunchy option was the Mala Soft Bone ($6.80), mildly spicy with an addictive, numbing hint of mala, offering a textural contrast from the soft cartilage.

Oyster Popcorn 3.5/5

The Oyster Popcorn ($9.80) came golden and crispy on the outside, hiding juicy, briny oysters within. Accompanied by keropok and crispy basil, it was a playful and aromatic dish, though it could use just a touch more seasoning.

Taiwanese Stir-fried Pork 4/5

One of the more comforting dishes on the menu is the Taiwanese Stir-fried Pork ($9.80), which felt like something straight out of a home kitchen. Pork belly, tofu, and greens come together in a familiar stir-fry, with a touch of heat from red chillies rounding out the dish.

Three Cup Century Egg 3.8/5

The Three Cup Century Egg ($7.80) was a standout for those who love century eggs. Deep-fried for a crispy edge, then cooked in the classic Taiwanese "three cup" style — soy sauce, sesame oil, and rice wine — this dish also featured basil and peanuts for added texture and aroma.

Naked Pepper Chicken Soup 4/5

A personal favourite was the Naked Pepper Chicken Soup ($12.80), a unique offering in the Taiwanese repertoire. The addition of clams gave the broth an oceanic sweetness, while green peppercorns added a vibrant, peppery zing. It was comforting yet bold in flavour.

Claypot Mala Tofu Stew 2.8/5

Not every dish was a hit, though. The Claypot Mala Tofu Stew ($12.80) was a miss for me. While inspired by Taiwan's classic duck blood mala stew, the tofu substitute here didn't quite capture the essence. It lacked both the expected heat and the numbing intensity of real mala.

Hsinchu Fried Vermicelli Meal 4/5

For something more filling, the Hsinchu Fried Vermicelli Meal ($7.80) was satisfying and hearty. Springy, chewy rice vermicelli came paired with a fried egg and wu xiang, making this an affordable and complete one-dish meal

Crispy Chicken Braised Meat Rice 4.2/5

Another crowd-pleaser was the Crispy Chicken Braised Meat Rice ($10.80), which arrived as a generously loaded bowl. The braised pork had the right fat-to-meat ratio for richness, paired with a whole slab of crispy chicken cutlet, braised egg, pickled cucumber, and stewed cabbage. This dish really delivered on flavour and satisfaction.

Whether you're swinging by for a comforting Taiwanese lunch or settling in for a night of drinks and nibbles, Jiak Bar manages to channel the spirit of a true Taiwanese "Re Chao" joint with a contemporary twist. While not every dish was a knockout, the playful flavours, casual vibes, and thoughtful touches throughout the menu make this a spot worth checking out — especially if you're craving a taste of Taiwan in the heart of Singapore.

Note: This is an invited tasting.


Jiak Bar
Far East Square
22 China Street
#01-01
Singapore 049564
Tel: +65 9733 9157
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Nearest MRT:

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 830pm
Fri-Sun: 11am - 9pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street to China Street. Turn right onto China Street. Walk to destination. Journey time about 5 minutes. [Map]

Fu Hui Gen Tang (福慧根汤 ) @ Thye Hong Centre - Experience The Culinary Wellness Ritual Of Taiwan’s Famed 40-year-old Speciality Soup Restaurant

Fu Hui Gen Tang (福慧根汤 ), Taiwan's famed 40-year-old speciality soup restaurant, debuts in Singapore this February at Thye Hong Centre, bringing its renowned herbal wellness soup culture. Favoured by celebrities and politicians, its signature soup, crafted from 50 traditional Chinese medicinal herbs, is based on an imperial recipe from the Eastern Han Dynasty. Co-founded by Professor Wu, a renowned TCM practitioner, the restaurant marries ancient wisdom with modern refinement after years of research.

The soup follows the principles of five elements and five flavours, undergoing a meticulous "九蒸九晒" (nine steaming, nine sun-drying) process for optimal purity and balance. To fully experience its restorative effects, diners are advised to drink three bowls (600ml) of the soup before starting the rest of the meal. This allows the soup to enter the liver for detoxification, the spleen for nutrient absorption, and the kidneys for storage. Interestingly, the taste profile of each bowl changes depending on individual constitution, ranging from sweet, bitter, tingling, sour, to salty.

Fu Hui Gen Tang Chicken 5/5

The soup is available in three variations: Fu Hui Gen Tang Original, Chicken, and Mushroom. Diners can opt for an à la carte order or curated set menus, which pair the soup with a selection of complementary dishes. I tried the Individual Set Menu ($108 per person) featuring the Chicken variation, which had a deep herbaceous aroma but remained light and smooth on the palate. I was told the original variation delivers an even more intense herbal flavour. Drinking the soup might have a boozy effect on some individuals due to the accelerated blood circulation in the body. Back in Taiwan, diners will rest themselves on the tatami floor!

Black Fungus

Celtuce

After finishing the three bowls of soup, the meal began with two cold starters: Black Fungus with Vinegar and Celtuce with Preserved Snow Cabbage. The black fungus had a satisfying crunch, with a slight tanginess that whetted the appetite, while the celtuce offered a crisp texture and a subtle umami from the preserved snow cabbage.

White-braised Pig Trotter 3.8/5

Next came the White-braised Pig Trotter. Unlike the rich, heavily seasoned braised pork dishes, this version was much lighter in taste, almost reminiscent of Okinawan-style braised pig trotter. The clean flavours allowed the natural gelatinous texture of the pork to shine, though it could have been even more tender.

Vermicelli with Steamed Egg White 4.5/5

The final savoury dish was Vermicelli with Steamed Egg White. Japanese vermicelli is used for its texture and ability to absorb stocks. The soft, silky noodles soaked up the essence of the broth, harmonising perfectly with the delicate steamed egg white beneath.

Dessert was a serving of gelatinous White Fungus with Astragalus and Angelica. Lightly sweetened and infused with herbal depth, it was a soothing end to the meal, rounding out the experience with a lingering, aromatic finish.

Kindly Note: Fu Hui Gen Tang's soup is not recommended for individuals who have recently undergone major surgery, those with alcohol allergies, women in the early stages of pregnancy, and children under six years of age.

Note: This is an invited tasting.


Fu Hui Gen Tang
Thye Hong Industrial Centre
2 Leng Kee Road
#01-05/06
Singapore 159086
Tel: +65 8805 5400
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Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue - Sun: 12pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]