Ban Lan Hokkien Cuisine (班岚) @ Scotts Square - Michelin-Selected Fujian Cuisine Makes Its International Debut in Singapore

Ban Lan (班岚), one of Suzhou's most celebrated Fujian restaurants and a MICHELIN Selected establishment, has made its long-awaited international debut in Singapore. Located at Scotts Square, Ban Lan Hokkien Cuisine (班岚) brings refined Min (Fujian) flavours to Orchard Road, led by Chef Sun Xiaoyang, a Fujian native with more than 18 years of experience. A disciple of one-Michelin-starred Chef Wu Rong, Chef Sun presents Fujian cuisine with both tradition and finesse.

First-Harvest Seaweed with Dried Shrimp & Sea Urchin 4.2/5

Inspired by a traditional Eastern Fujian pairing of dried shrimp and seaweed, the First-Harvest Seaweed with Dried Shrimp & Sea Urchin ($36/$49) elevates the classic with premium bafun uni. Served hand-roll style with thin cucumber slices, it balances umami richness with refreshing crunch.

Zhao'an Smoked Pork with Arugula 4.2/5

The Zhao'an Smoked Pork with Arugula is an off-menu item. It is a refined take on a Zhao'an street snack. The pork jowl is slow-braised, lightly smoked, then tossed with Luxi pickled greens and rocket leaves. The result is tender, aromatic pork uplifted by bright, sweet-tangy notes, making it an excellent appetite opener.

Black-Boned Chicken Tossed with Sliced Conch 4.2/5

The Black-Boned Chicken Tossed with Sliced Conch ($32) features free-range black chicken, thin-sliced conch, and crispy, shredded taro, offering a trio of contrasting textures. The flavours are gently savoury with a natural sweetness that unfolds with each bite.

Black Tiger Prawns in Traditional Hokkien Alcohol 5/5

Prepared using the Fujian "aged drunken" method, the Black Tiger Prawns in Traditional Hokkien Alcohol ($49/$66) are steeped in aged wine for deep, aromatic flavours. The tomalley turns luxuriously creamy, while the prawn flesh remains bouncy and sweet. It is a standout dish showcasing the elegance of Fujian alcohol-based cooking.

Hokkien Buddha Jumps Over the Wall 4.8/5

The Hokkien Buddha Jumps Over the Wall ($156 per serving) is a legendary centrepiece of Fujian cuisine. Ban Lan's version features premium sea cucumber, abalone, fish maw and more, slow-braised for over 10 hours. Diners are encouraged to inhale the wine-perfumed aroma, admire the clear amber broth, and savour its velvety richness. A deeply indulgent bowl that stays true to tradition.

Poached Squid with Scallion Oil Pesto 4.8/5

The Poached Squid with Scallion Oil Pesto ($59/$109) features line-caught tube squid from Dongshan, which is flash-frozen with liquid nitrogen to preserve freshness. Gently poached and chilled, the squid is paired with a fragrant scallion-numb-spice sauce that enhances its natural sweetness and crisp texture.

Steamed Crab with Hokkien Glutinous Rice Cake 4.5/5

The Steamed Crab with Hokkien Glutinous Rice Cake ($89 for 1 crab/ $169 for 2 crabs) reinterprets the traditional one-pot braise. Drawing from classic Southern Fujian banquet cooking, glutinous rice is stir-fried, layered in lotus leaf, and steamed with fresh crab meat and roe. The rice absorbs every drop of seafood essence — sticky, aromatic, and exceptionally satisfying.

Wagyu Beef Cube with Sweet Potato 4.5/5

The Wagyu Beef Cube with Sweet Potato features tender Wagyu cubes paired with sweet potato in a dish reminiscent of Western steak and carrots — but executed in a distinctly Chinese manner, with savoury depth and subtle sweetness.

Taro with Crispy Pork and Scallion Oil Gravy 5/5

The Taro with Crispy Pork and Scallion Oil Gravy ($36) is a modern Fujian braised taro dish that uses only the prized centre cut. The taro becomes creamy and delicately sweet, absorbing the rich pork gravy. Finished with crispy shallots, this comforting yet elegant plate is one of the evening's best.

Braised Tofu with Red Mushroom from Sanming 5/5

The Braised Tofu with Red Mushroom from Sanming ($32) features Fujian red mushrooms braised with traditional fire-cooked tofu, enriched with dried shrimp and smoked, cured pork. The result is a full-bodied broth packed with umami and earthy sweetness. It is a beautiful representation of the region's "mountain and sea" philosophy.

Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol 4.2/5

The Fuzhou-style Crispy Pork Ribs Marinated in Hokkien Traditional Alcohol ($29/$36) is inspired by Fuzhou's "Ten-Spice Drunken Ribs." These lightly battered ribs are fried to crispness and finished with a refined sweet-savoury sauce. Cleaner and more delicate than the classic version, yet still flavourful.

Stewed Semi-Dried Squid Roe with Muscovy Duck 4.8/5

The Stewed Semi-Dried Squid Roe with Muscovy Duck is another off-menu dish. It is a nourishing Fujian speciality featuring semi-dried female squid filled with roe, slow-braised with Muscovy duck and Rehmannia root. Morel mushrooms add earthy depth. Traditionally eaten postpartum, but here presented as a deeply comforting, flavour-laden soup.

Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli 4.5/5

The Steamed Mindong Yellow Croaker with Yong'an Yellow Chilli ($79) features premium yellow croaker from the East China Sea steamed with fermented Yong'an yellow chilli, adding gentle heat and a fermented tang. The fish is tender, with a clean sweetness typical of high-quality croaker.

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken 4.8/5

Tie Guan Yin Tea-Smoked Crispy Sesame Chicken ($46/$79) is an outstanding dish. This original creation combines techniques from traditional sesame chicken and hanging-roasted chicken. The bird is marinated with Tie Guan Yin tea leaves for a delicate tea fragrance, then meticulously prepared over 12 hours, air-dried, brushed with skin glaze, coated with sesame, roasted and finally flash-fried. The result is irresistibly thin, crispy skin with tender, juicy meat beneath, offering savoury richness layered with a gentle tea aroma.

Stir-Fried Seaweed with Pea Shoots 4.2/5

The Stir-Fried Seaweed with Pea Shoots ($26) features first-harvest seaweed from Dongshan stir-fried with tender pea shoots, resulting in a clean, umami-rich side with subtle brothiness.

Quanzhou Seafood Braised Noodles 4.5/5

The Quanzhou Seafood Braised Noodles ($19) is a reimagined version of Quanzhou braised noodles, using a rich prawn stock blended with seafood, Xiamen Gulong pork trotters, and peanut-sesame paste. The springy noodles soak up the deeply savoury broth. It is hearty and addictive.

Pomegranate and Seaweed Jelly 4.2/5

The Pomegranate and Seaweed Jelly ($12 per potion) is a classic Fujian dessert made from locally sourced Sea Stone Flower (hai shi hua). The jelly is simmered, shaved, and served with fresh pomegranate juice and finger lime. Light, refreshing, and elegantly tangy — a fitting end to a rich Fujian meal.

Ban Lan's arrival in Singapore signals a new chapter for Fujian cuisine on our shores. With a MICHELIN pedigree and a chef trained under one of Fujian's most respected masters, the restaurant delivers elevated, meticulously prepared dishes that honour tradition while showcasing refined technique. From exquisite seafood to luxurious soups and beautifully executed staples, Ban Lan presents a polished, authentic, and occasionally innovative interpretation of Fujian flavours. Prices tilt premium, but the craftsmanship and ingredient quality deliver a memorable dining experience.

Note: This is an invited tasting.


Ban Lan Hokkien Cuisine (班岚)
Scotts Square
6 Scotts Road
#02-01/02
Singapore 228209
Tel: +65 80676688/ 62988866
Facebook
Instagram
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Terra Tokyo Italian @ Tras Street - Unveils Its First-ever A La Carte Menu and Weekday Set Lunch Starting from $45

Terra Tokyo Italian embarks on an exciting new refresh under the direction of Head Chef Shozo Sugano. Trained in Italy for 8 years, Chef Shozo brings a new perspective to the Michelin-starred restaurant, unveiling its first-ever à la carte menu and an enticing weekday set lunch starting at $45.

The new à la carte dining format invites guests to rediscover the soulful artistry of terra’s Tokyo Italian philosophy, now with the added freedom to curate their own meal and experience in tune with their personal tastes and preferences. It could be a simple evening of pasta and wine, or a leisurely multi-course meal shared with someone special. The choice is entirely yours.

Hokkaido Sweet Shrimp Crudo with Passionfruit and Yoghurt 4.5/5

The meal begins on a high note with the Hokkaido Sweet Shrimp Crudo with Passionfruit and Yoghurt ($28). Fresh, creamy amaebi is artfully paired with passionfruit jelly, diced green apple, yoghurt and crispy focaccia chips. It offers a refreshing balance of sweetness, tang and texture that’s delicious and satisfying.

Smoked Salmon with Creamy Hokkaido Potato 4.5/5

I really loved the Smoked Salmon with Creamy Hokkaido Potato ($29), a silky potato espuma that gently envelops the smoked salmon. Finished with Amur caviar and a hint of lemon, this appetiser is savoury and comforting with an airy lightness in the espuma that prevents the dish from feeling too rich or cloying. It’s a must-try!

Burrata from Puglia with Fruit Tomatoes 4/5

The third appetiser we tried was a classic Burrata from Puglia with Fruit Tomatoes ($24). It’s naturally delightful; it’s hard to go wrong with this combination. Compared to the other appetisers, where Chef presented more unique interpretations, this dish felt more like a safe and less inventive option. Still, the burrata and tomatoes were excellent and tasty.

Linguine al Pomo-d’oro 4.2/5

I’d heard that the pastas at Terra Tokyo were delicious, so I decided to try the Linguine al Pomo d’Oro ($29), a seemingly simple tomato-based pasta with a twist: it’s made with yellow tomatoes (the word “oro” means gold, so the name of the dish is a clever pun!). Finished with guanciale, salsa verde, and Parmigiano Reggiano chips, the dish showcases a simple yet flavourful sauce made with yellow tomatoes, basil, and ricotta cheese.

For something more indulgent, there’s also the Chitarra ai Hokkaido Sea Urchin ($38), which I didn’t try but sounds incredible. In this creative take on carbonara, the uni replaces the egg yolk, while pecorino is replaced by karasumi (salted mullet roe), adding an umami depth to the dish.

Char-grilled A4 Tochigi Wagyu Beef with Fig & Hazelnut Pesto 4.8/5

For the Char-grilled A4 Tochigi Wagyu Beef with Fig & Hazelnut Pesto ($68), the Tochigi Wagyu has been sourced from the very same farm since the restaurant’s opening, thanks to the deep relationship with its producers. Beautifully marbled and richly flavourful, the beef melts in the mouth with a buttery tenderness. It’s a true indulgence, elevated by the Fig and Hazelnut Pesto, which complements the meat’s richness. Each bite felt like a luxurious treat.

Italian Lava Cake with Raspberry Sorbet 4.2/5

The Italian Lava Cake with Raspberry Sorbet ($17) is Terra Tokyo’s take on a perennial dessert favourite amongst Singaporean diners: a well-crafted molten chocolate cake with a crisp exterior and a gooey centre. We thoroughly enjoyed it, and we left not one lick of chocolate on the plate.

Rare Cheese Cake with Apricot Sauce 4.5/5

The Rare Cheese Cake with Apricot Sauce ($15) is a pretty special dessert, tasting like a light, fluffy cloud with a luscious apricot sauce centre that adds a slight tartness. Whilst I love chocolate cake more than cheesecake in general, this rare cheesecake is the more creative and interesting dessert between the two. Anyway, there is nothing to stop you from having both cakes for dessert, and that’s precisely what I did!

Blending Japanese finesse with Italian heart, Terra Tokyo Italian delivers a dining experience that’s refined and balanced, made complete with an impeccable wine and sake selection by Head Sommelier Daisuke Shibuya. Their new à la carte menu may be concise, but the dishes on offer are solid options that make for a lovely evening out.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.



Terra Tokyo Italian
54 Tras Street
Singapore 078993
Tel: +65 97512145
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Il Toro Woodfire Grill @ Gemmill Lane - A Celebration of Woodfire Showcases Fire-Driven Italian-Australian Flavours

IL TORO Woodfire Grill at Gemmill Lane is a brand new concept by Chef Drew Nocente, the same chef-owner behind Cenzo and Chicco Pasta Bar. Drawing inspiration from the Italian tradition of grigliata and shaped by the Australian spirit, the restaurant places fire at the core of its menu. Expect bold flavours, whole cuts of meat, and a warm sense of hospitality, all anchored by the primal draw of woodfire cooking.

Focaccia, Beef Fat Candle 4/5

A playful start to the meal, the Focaccia ($8) comes accompanied by a candle made from beef fat. As it melts, the rendered fat becomes a savoury spread. The Focaccia itself is grilled for a crisp exterior, making this both fun in concept and enjoyable in flavour.

Foie Gras, Fig & Pistachio 4/5

The Foie Gras ($8/pc) is rich and creamy, paired thoughtfully with sweet fig and crunchy pistachio. The combination provides a balance of sweetness and nuttiness, lifting the foie gras without overwhelming it.

Coffin Bay Oysters, Yuzu Koshu & Smoked Beef Fat 4/5

The Coffin Bay Oysters ($6/pc) offer clean brininess with a bright citrus touch from yuzu koshu. The smoked beef fat adds depth, resulting in a finish that is both vibrant and savoury.

Sea Bream, Amalfi Lemon, Bone Reduction and Caviar 3.8/5

The Sea Bream ($22) is served in a ceviche style with Amalfi lemon and bone reduction, topped with caviar. While well assembled, the flavours could be bolder to better highlight the fish's natural sweetness.

Iberico Pork Belly & Sausage Skewer 3.8/5

The Iberico Pork Belly & Sausage Skewer ($8/pc) is hearty and satisfying, and many tables seemed to be ordering it. Although nicely grilled, the seasoning could be punchier to fully showcase the meat's richness.

Tiger Prawns, Garlic Chilli 4/5

The Tiger Prawns ($10/pc) are sweet and smoky from the grill. The garlic chilli brings bold flavour and enhances the prawn's natural sweetness, giving a rich, robust kick.

Octopus, Nduja, Burnt Chive Butter & Miso Corn 4.2/5

The Octopus ($36) is well handled, tender, and has a pleasant bite. The pairing of nduja and burnt chive butter adds layers of umami and spice. The side of miso corn is notably excellent, sweet, juicy, and highly addictive.

Blackmore Wagyu MS9+ Tri Tip 4.2/5

The Blackmore Wagyu MS9+ Tri Tip ($78, 200g) is exclusive to IL TORO and available daily in limited quantities. While tri tip is naturally leaner, it is cooked beautifully here, resulting in tender, flavourful meat with the signature woodfire aroma.

Baby Potatoes, Hot Honey & Ricotta 4.5/5

A standout side, the Baby Potatoes ($12) are tossed in hot honey and served on creamy ricotta. Sweet, savoury and texturally satisfying. This is the kind of side you'll want seconds of.

Mint Slice Al Fuoco 4/5

For dessert, the Mint Slice Al Fuoco ($16) features mint semifreddo, smoked chocolate ganache and meringue. The tableside brûlée of the meringue adds theatre and creates a pleasing caramelised crunch to finish.

Overall, IL TORO delivers a bold, fire-forward dining experience that showcases Chef Drew's strong understanding of balance, produce and smoky depth. The woodfire element is consistent and intentional, from starters to dessert. A welcome addition to Gemmill Lane for those who appreciate grilled meats and Italian-Australian conviviality.

Note: This is an invited tasting.


Il Toro Woodfire Grill
18 Gemmill Lane
Singapore 069255
Tel: +65 82591021
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Sun & Mon)

Direction:
Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Wa-EN Wagyu Yakiniku @ Jewel Changi Airport - Ultimate All-Day Premium Miyazaki Wagyu Buffet

Wa-En Wagyu Yakiniku, recognised in the Michelin Guide in 2016 and 2017, has been delighting diners in Singapore at Jewel Changi Airport with its premium A4 and A5 Japanese Wagyu. The restaurant is elevating the indulgence with the launch of an all-you-can-eat Japanese Wagyu and sashimi-grade seafood buffet, priced at $168++ (special launch price of $138++ until 15 October 2025).

Wa-En Wagyu Assemble Set for Two

The highlight of the experience begins with the Wa-En Wagyu Assemble Set for Two, headlined by the show-stopping Miyazaki Sirloin, a prized cut served exclusively as a one-time order. Richly marbled, tender and succulent, this sirloin is the show-stopper that sets the tone for the indulgent spread ahead.

Beyond the sirloin, diners can enjoy unlimited servings of premium cuts, including:
● Premium Miyazaki Wagyu Karubi
● Premium Miyazaki Wagyu Karubi with Salt Sauce
● Premium Miyazaki Wagyu Chuck Roll
● Premium Miyazaki Wagyu Saikoro
● Australian Wagyu in Grilling Sauce
● Australian Wagyu Karubi in Salt Sauce

The selection doesn’t stop at beef cuts. Wa-En elevates the experience with refined specialities like Thin-Sliced Wagyu Tongue, Miyazaki Wagyu Beef Yukke, Seared Miyazaki Wagyu Sushi with Ikura, and Wagyu Tsukimi. Each dish showcases Wagyu in different textures and expressions, making the buffet more than just a grill-and-eat affair.

The pleasure of the buffet lies in its endless supply of A4–A5 Miyazaki Wagyu, seared over flames right at the table. Every slice is beautifully marbled, melting with rich umami. It is a true indulgence for meat lovers.

Wa-En’s Yakiniku Wagyu Buffet is more than just dinner; it’s a feast of grit, flame, and reward. For a limited time, the buffet is available at a special launch price of $138++ per adult until 15 October 2025. Prices are subject to prevailing GST and service charge. For more information or to make your reservation, visit the official website here: https://wa-en.com.sg.

Note: This is an invited tasting.


Wa-EN Wagyu Yakiniku
Jewel Changi Airport
78 Airport Boulevard
#01-224
Singapore 819666
Tel: +65 6246 7488
Facebook
Instagram
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 11am - 10pm
Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]

54° Steakhouse @ Amoy Street - A Contemporary Steakhouse Redefining the Classics

Located in the heart of the CBD along Amoy Street, 54° Steakhouse is the newest contemporary steakhouse concept by Food Concepts Group (behind Altro Zafferano and Griglia). Its name pays homage to both its address and the precise internal temperature (54 °C) of a perfectly cooked medium-rare steak. Unlike the group’s previous Italian concepts, 54° Steakhouse reinterprets the classic steakhouse through a globally inspired, modern lens.

Potato Brioche 4/5

A must-try to begin is the Potato Brioche ($8), served with three types of housemade butter – Original, Whipped Caramelised Onion, and Beillevaire Salted Butter. Fluffy and pillowy, the brioche offers a comforting start, elevated by the rich butters.

Yellow Tuna 4.2/5

Beef Tenderloin Tartare a la Parisien 4/5

Seafood lovers will appreciate the Yellow Tuna ($24), inspired by smoky Korean beef tartare. Wild-caught Australian tuna is seasoned with smoked ponzu, sesame oil, and crowned with cured egg yolk, its freshness balanced by sweet nashi pear. Alternatively, the Beef Tenderloin Tartare à la Parisien ($28) delivers a more classic rendition. Finely chopped Black Onyx beef is combined with Dijon mustard, gherkins, capers, shallots, and Worcestershire, then topped with egg yolk and accompanied by crisp paprika chips.

Amela Tomatoes 4.2/5

For something refreshing, the Amela Tomatoes ($22) makes a delightful Mediterranean-style salad with Japanese Amela tomatoes, French beetroot, and smoked Greek yoghurt. Each element is carefully prepared — the beetroot marinated French-style with orange juice and sherry vinegar, while the yoghurt is smoked with applewood, giving depth to the vibrant dish.

Capellini 4/5

Pan-Seared Hokkaido Scallops 4/5

The Capellini ($58) is an elegant cold pasta inspired by Japanese noodles, topped with raw Mozambique langoustines and caviar. Seasoned with truffle oil, shio kombu, and Sichuan pepper, the dish is refined yet indulgent. Another highlight is the Pan-Seared Hokkaido Scallops ($32), paired with smoked Snake River Kurobuta bacon and truffle leek velouté — a surf-and-turf interpretation that strikes a balance of richness and delicacy.

Satsuma Wagyu A4 4.2/5

Of course, the stars of the menu are the steaks. Using a signature method, each cut is first seasoned with a proprietary spice blend before being grilled over Australian ironbark wood for a smoky depth, then finished over white binchotan charcoal for that perfect caramelised crust.

USDA Prime Linz Heritage Angus 4.2/5

Black Onyx Angus by Ranger Valley 4/5

Australian Sanchoku Wagyu 4.5/5

- Satsuma Wagyu A4 ($98/170g) from Kagoshima impresses with its silk-like texture and snowflake marbling.

- USDA Prime Linz Heritage Angus (from $98/320g) delivers bold, full-bodied flavours.

- Black Onyx Angus by Ranger Valley (from $78/250g) is prized for its buttery richness from long grain-feeding.

- Australian Sanchoku Wagyu (from $48/300g) balances tenderness with clean, juicy flavours.

To further enhance the experience, housemade sauces ($8++ each) are available — from the house-blend 54 Steak Sauce to Café de Paris, Chimichurri, Pepperberry & Brandy, and Béarnaise.

The Lemon 4.2/5

Burnt New York Cheesecake 4.5/5

Desserts are no afterthought here. The signature The Lemon ($18) surprises with its citrus parfait encased in a delicate white chocolate shell, revealing a refreshing yuzu gel core with lemon sorbet and crumble. For something more indulgent, the Burnt New York Cheesecake ($14), double-baked with French cream cheese and paired with vanilla-blueberry compote, hits the spot. Chocolate lovers will adore the Cold Fondant ($16) — layers of sponge, praline, mousse, and a liquid Gianduja hazelnut-chocolate centre, crafted with Valrhona chocolate for a decadent finish.

Cold Fondant 4.2/5

54° Steakhouse is not just another steakhouse in the CBD. With its meticulous approach to steaks and a globally inspired menu that strikes a balance between creativity and comfort, it stands out as a destination for both meat lovers and those seeking contemporary dining flair. From refined appetisers to showstopping mains and inventive desserts, it delivers a complete dining experience worth seeking out.

Note: This is an invited tasting.


54° Steakhouse
54 Amoy Street
Singapore 069880
Tel: +65 8893 7701
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 11pm
Sat: 6pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]