VUE @ OUE Bayfront - Launches New Summer Tasting Menu Featuring Kokuou Wagyu and Eyrewoolf Abalone

Perched on the 19th floor of OUE Bayfront, VUE has launched its new Summer Tasting Menu, showcasing premium seasonal ingredients such as Kokuou Wagyu, Eyrewoolf Abalone and Kaluga Queen Caviar. We had the opportunity to try the 4-course menu ($168), featuring beautifully plated dishes, while enjoying one of the best views of Marina Bay Sands.

If you’re looking for better value, VUE is also running a Sunset Dinner Promotion from 5.30pm to 7.30pm, where diners can enjoy a 3-course menu from just $98 or a 4-course menu for $138. Wine pairing is also available should you wish to elevate the dining experience.

42-Month Aged Jamon Iberico 4.5/5

Eyrewoolf Black Lip Abalone Crudo 4/5

We started with two cold appetisers. The 42-Month Aged Jamón Ibérico was paired with preserved Charentais melon and Pedro Ximénez dressing, which complemented the ham beautifully. The melon’s sweetness balanced the jamón’s savoury richness really well.

The Eyrewoolf Black Lip Abalone Crudo, served with smoked ikura, shio kombu, pickled wild garlic and nori oil, was a refreshing way to start the meal. The abalone had a firm, chewy texture with a clean briny flavour that wasn’t overpowering.

Holland White Asparagus 3.5/5

A5 Kokudo Wagyu Steak Hache 5/5

For the hot appetisers, we had the Holland White Asparagus, served with fermented lemon purée, crispy melted leek and saffron beurre blanc. While the combination was interesting, we felt the dish lacked depth.

On the other hand, the A5 Kokuou Wagyu Steak Haché was easily our favourite from this course. Despite its petite size, it packed plenty of flavour. Topped with a fried quail egg, it looked almost like a miniature burger. The nicely charred Wagyu paired really well with the ginger-yuzu soy dressing, making every bite enjoyable.

Wild Forest Mushroom Risotto 4/5

A5 Kokudo Wagyu Beef Duo 4/5

For mains, we had the Wild Forest Mushroom Risotto topped with fried porcini mushrooms (what a luxury!) and freshly shaved black truffle. We wished the porcini mushrooms were crispier and the risotto a little more al dente, but overall the earthy flavours came together really well.

The A5 Kokuou Wagyu Beef Duo featured both rump and brisket cuts. The rump was incredibly tender and literally melted in the mouth. The brisket was equally soft, although we weren’t huge fans of its slightly fibrous texture. Served with colourful cauliflower, creamy mashed potato and fresh truffles, it made for a beautiful main course.

Before dessert, we were served a Palate Cleanser - Yoghurt Melon Sorbet topped with brown sugar and grapefruit sauce. This was really refreshing and delicious, and definitely did its job well of cleansing our taste buds before the sweet ending.

Summer Stone Fruits 4/5

Tomato Strawberry 4.5/5

The Summer Stone Fruits came with almond chantilly, apricot yoghurt mousse and sakura powder. The combination was interesting, although some components leaned slightly more sour than what we usually enjoy.

The Tomato Strawberry, however, completely surprised us. Sweet cherry tomatoes and strawberries paired with white chocolate ganache, calamansi bergamot and strawberry yoghurt sorbet sounded unusual on paper, but everything worked beautifully together. We honestly didn’t expect tomato to pair so well in a dessert.

Petite Four

We were also presented with Petite Four, which came with pecan nut cookies, chocolate lollipops and financier. We enjoyed them as a nice little ending to the meal, especially the financier and cookies. The chocolate lollipop was cute, though not particularly memorable compared to the rest.

To celebrate the upcoming National Day, VUE also introduced three locally inspired cocktails — Kopi Martini ($28), Solero ($26) and Rose of Bandung ($18).

The Kopi Martini was our favourite, capturing the familiar aroma and flavour of local kopi much better than a regular espresso martini. The Rose of Bandung was another pleasant surprise, with the addition of lychee purée giving it an almost coconut milk-like finish. The Solero, however, was refreshing but didn’t quite leave the same impression as the other two.

Besides the food, one of the biggest highlights at VUE is undoubtedly the view. Overlooking Marina Bay Sands and the city skyline, it’s an ideal spot for celebrations, date nights, or simply enjoying a leisurely dinner with friends. The dining room is elegant, although slightly dimly lit, while the service throughout the evening was attentive and professional.

VUE also has several al fresco tables overlooking Marina Bay, perfect for those who prefer dining outdoors. Right beside the restaurant is its rooftop bar, which shares the same spectacular skyline views, making it a great place to continue the evening over a few drinks.

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


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 430pm, 530pm - 2am
(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 the destination. Journey time is about 8 minutes. [Map]

Meadesmoore @ Boon Tat Street - World’s Best Wagyu Striploin Now Served Exclusively Here

Modern steakhouse Meadesmoore has recently reopened its doors at Boon Tat Street, unveiling a refreshed space alongside an even more exciting menu. Having established itself as one of Singapore’s leading steakhouses since its debut in 2021, the new menu underscores Meadesmoore’s commitment to sourcing-driven dining, with a greater emphasis on variety, provenance and the versatility of beef.

Full-Blood Wagyu Striploin from Takeda 10

Among the highlights are two cuts exclusive to Meadesmoore. The first is the Full-Blood Wagyu Striploin from Takeda 10 ($220/400g), named in honour of Wagyu breeding pioneer Shogo Takeda. Produced by Australia’s renowned Pardoo Wagyu, this exceptional cut was crowned World’s Best Grain-Fed Sirloin at the World Steak Challenge 2025. Raised in the pristine coastal environment of Western Australia’s Pilbara region, the cattle benefit from stringent breeding and feeding programmes that produce remarkable marbling and depth of flavour.

Full-Blood Wagyu Striploin 4.8/5

Simply grilled over charcoal and basted with beef tallow, the Full-Blood Wagyu Striploin developed an outstanding caramelised crust with pronounced char, contrasting the buttery richness of the meat.

Dairy Wagyu Tri-tip 4.5/5

The second exclusive is the Dairy Wagyu Tri-tip ($75/150g) from Hokkaido, Japan. Cut from the hindquarter of Hokkaido dairy cattle, this richly marbled steak offered a firmer, more muscular bite and a deeper, more developed beef flavour than conventional Japanese Wagyu. While I appreciated its robust character, I preferred the Full-Blood Wagyu Striploin, whose deep caramelised exterior harmoniously complemented the meat’s unctuous richness.

Chef’s Cut 4.2/5

Working with lesser-known cuts is also central to Meadesmoore’s philosophy. We also tried the Chef’s Cut, featuring Intercostal Rib Finger Skewers and is sourced from True North Beef – a family-owned cattle business from Australia. Presented as skewers, this cut delivered the most pronounced beefy notes among the three, almost like indulging in an exceptionally luxurious beef satay.

The accompanying sauces were great. The French Butter - Sauce L’entrecôte was fragrant and herbaceous, adding richness and a silky mouthfeel without overwhelming the beef’s natural flavour. Meanwhile, the velvety Bordelaise further amplified the steak’s savoury depth with its robust, wine-infused character.

Roasted French Scallop 5/5

The evolved menu also creates room to showcase beef in more diverse and creative ways, such as the Roasted French Scallop ($18) topped with house-made dry-aged beef XO sauce. The scallops were delicious, charred on the edges, coaxing out their natural sweetness, which was further complemented by skordalia and charred leeks. Made with extra-dry-aged Wagyu chuck and rendered beef fat, the deeply savoury beef XO sauce delivered an intense hit of umami, adding depth to the dish’s creamy, sweet profile.

Peruvian White Asparagus with Vichyssoise Emulsion 4.5/5

The side dishes proved to be stars in their own right. The Peruvian White Asparagus with Vichyssoise Emulsion ($18) offered a clever reinterpretation of the classic cold potato and leek soup. The delicate sweetness of the asparagus paired effortlessly with the chilled emulsion.

Mac & Cheese 5/5

The Mac & Cheese ($22) was a standout. Using oversized giant fusilloni, the pasta offered a satisfyingly chewy texture that allowed the wheaty flavour to linger with every bite. A blend of Comté, Fourme d’Ambert, Gruyère and Grana Padano created a luscious sauce that coated the pasta without becoming heavy, enticing my palate with a subtle hint of blue cheese funk.

Vodka Baba 3/5

For dessert, we had the Vodka Baba ($18). Beneath the flambéed meringue lay refreshing yuzu sorbet and a ginger-apricot compote. The combination reminded me of a Lemon Tart. While the flavours were enjoyable, I found the baba itself rather dry and crumbly. Personally, I would still choose a classic Rum Baba served simply with lightly whipped cream, where the spirit-soaked cake remains the true star.

Meadesmoore now partners with seven award-winning producers across Australia, Japan, New Zealand, Ireland and the United States, allowing you to experience a wider range of breeds, terroirs and flavour profiles. Other signatures include the F1 Wagyu Denver from Ireland, F1 Wagyu Grain-Fed Angus Picanha from New Zealand, and the Heritage Wagyu Tomahawk from Australia.

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.


Meadesmoore
21A Boon Tat Street
Level 2
Singapore 069620
Tel: +65 6227 2247
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 530pm - 10pm
Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
Sun: 530pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to destination. Journey about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to the destination. Journey time about 6 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel Singapore – Discover the “Passages of Spring” Seasonal Menu

At Jiang-Nan Chun, the arrival of spring is marked by a thoughtfully curated seasonal menu, available from 15 March to 15 May 2026. Helmed by award-winning Executive Chinese Chef Alan Chan, the eight-week showcase celebrates the season’s first harvests — tender greens, young shoots, and delicate blossoms — translated into refined Cantonese plates. We experienced the six-course set menu ($238++ per person), a well-paced journey highlighting both technique and seasonality.

Amuse Bouche 4/5

The meal began on a refreshing note with a simple yet effective amuse bouche of Pickled Tomato. Light, juicy and naturally sweet, the tomatoes provided a bright, palate-awakening start, gently priming the appetite for the courses ahead.

Jiang-Nan Platter 4.2/5

The opening platter presented a trio of delicacies: Marinated Fresh South African Abalone, Honey-Glazed Iberico Pork, and Spiced Fried Scallop. The standout was undoubtedly the marinated abalone, a departure from the usual braised rendition. Here, the abalone retained a delicate bite while absorbing a nuanced marinade that elevated its natural brininess with a gentle layering of flavours. The honey-glazed Iberico pork (char siew) impressed with its succulent texture, offering a pleasing balance of lean meat and fat, its caramelised glaze lending a subtle smokiness and sweetness. Completing the trio, the spiced fried scallop delivered textural contrast. It was crisp on the outside while remaining plump and tender within.

Double-Boiled Chicken Soup 5/5

A highlight of the evening, the Double-Boiled Chicken Soup with Sea Whelk, Conpoy and Morel Mushroom was served in a whole coconut, marrying presentation with depth of flavour. Slow-simmered over hours, the soup achieved remarkable clarity while extracting the essence of each ingredient. The natural sweetness of the coconut lent a gentle, refreshing lift, while the conpoy (dried scallops) and sea whelk contributed layers of umami richness. Spring morel mushrooms added an earthy complexity, rounding out the profile. Comforting yet invigorating, the soup struck a beautiful balance between nourishment and refinement, a dish deeply rooted in Cantonese culinary tradition.

Wok-Fried A5 Wagyu Beef 4.5/5

The Wok-Fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce showcased a masterful interplay of richness and freshness. The A5 Wagyu, with its intense marbling, was indulgently tender and flavourful, while the seasonal bamboo shoots introduced a crisp, clean contrast. Their subtle sweetness and fibrous crunch helped cut through the richness of the beef, preventing the dish from becoming overwhelming. The black pepper sauce added aromatic heat and depth, tying the elements together into a harmonious, well-balanced plate that felt both luxurious and surprisingly light.

Braised White Asparagus in Superior Broth 4/5

Celebrating another prized spring ingredient, the Braised White Asparagus was executed with finesse. Naturally sweet and tender with a gentle crunch, the asparagus absorbed the superior broth beautifully, enhancing its delicate flavour without overpowering it. The addition of bacon introduced a savoury, smoky undertone that provided contrast and depth, elevating what could have been a simple vegetable dish into something more layered and satisfying.

Braised Inaniwa Noodles with Australian Lobster and Mushrooms in Shrimp Sauce 4.2/5

The noodle course delivered both elegance and comfort. Silky Inaniwa noodles were paired with tender Australian lobster and fresh mushrooms, all enveloped in a rich shrimp sauce. The lobster’s natural sweetness shone through, complemented by the umami-laden sauce, while the mushrooms added an earthy dimension. The noodles, known for their smooth texture, carried the sauce effortlessly, resulting in a dish that was refined yet approachable, a gentle expression of spring’s lighter, more nuanced flavours.

Orange Blossom Mousse with Black Sesame Cremeux and White Chocolate 4.5/5

Dessert arrived in a visually charming form, shaped like an orange. Beneath its delicate exterior, the Orange Blossom Mousse was light and aromatic, offering floral citrus notes without veering into excessive sweetness. The black sesame crémeux introduced a nutty depth, while the white chocolate added a creamy richness, tying the elements together. The interplay of flavours was well-judged, resulting in a balanced and refreshing conclusion to the meal.

Jiang-Nan Chun’s seasonal menu is a graceful ode to spring, where premium ingredients and time-honoured techniques come together in a polished, contemporary expression of Cantonese cuisine. Available for both lunch and dinner, the menu is offered as a six-course set ($238++ per person) or à la carte (from $28++), with an optional wine pairing ($85++) to further enhance the experience.

Note: This is an invited tasting.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317653
Facebook
Website
Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to the destination. Journey time is about 6 minutes. [Map]

VUE @ OUE Bayfront- Showcases the Exquisite Flavours of SILERE New Zealand Alpine Merino Lamb in Its Spring Menu

This spring, VUE at OUE Bayfront presents an elevated spring menu featuring an exclusive selection of Silere Alpine Merino Lamb dishes. Raised free-range in the wild alpine meadows of New Zealand, these lambs graze on golden tussocks and wild mountain thyme, which naturally contribute to their distinctive flavour profile.

Silere NZ Alpine Merino Lamb Tartare 4/5

The cold appetiser of Silere NZ Alpine Merino Lamb Tartare truly showcased the exquisite meat. The tender texture of the lamb paired beautifully with oscietra caviar, pickled sakura leaves, and egg yolk gel, enhancing its richness and depth of flavour. A subtle gaminess lingered at the end of each bite, adding an intriguing nuance. A touch more acidity could have further elevated the tartare.

Zeeland Kingfish Confit 4.5/5

Another standout cold appetiser was the Zeeland Kingfish Confit, complemented by pickled kabu, grilled mussels, and smoked bonito vinegar. The dish delivered both richness in texture and layered umami flavours, balanced by just the right amount of acidity.

White Asparagus 4.2/5

For a vegetarian warm appetiser, the seasonal White Asparagus was well-executed, its grilled smokiness enhancing the asparagus's natural mildness. The lion's mane mushroom tempura added a satisfying crunch and a moreish quality to the dish. A drizzle of herb oil and sweet, piquant choron sauce tied the elements together harmoniously.

Scallop & Pearls 4.2/5

The seafood warm appetiser, Scallop & Pearls (+$18), was a showstopper. The scallops were succulent and perfectly seared, paired with buttery cauliflower purée and creamy oscietra caviar, delivering a silky, indulgent mouthfeel. A hint of mild curry cream and pickled onions added depth and a slight acidity to balance the richness.

Wild Forest Mushroom Risotto 4.2/5

For the risotto course, we sampled the Wild Forest Mushroom Risotto and Signature Uni Risotto (+$12), each offering a perfectly cooked rice texture. The Wild Forest Mushroom Risotto featured porcini and sautéed chestnut mushrooms enriched with Parmigiano and truffle for a deep, earthy flavour. While deliciously rich and umami-packed, it became slightly too salty towards the end.

Uni Risotto 4.5/5

The Uni Risotto had a unique briny and cheesy flavour profile, enhanced by the use of Japanese multi-grain rice, which added a nutty dimension that paired well with the creamy sea urchin.

Silere NZ Alpine Merino Lamb Rack 4/5

Under the Mains, the Silere NZ Alpine Merino Lamb Rack was presented as a Lamb Wellington, wrapped in flaky, golden pastry with tender, blushing-pink lamb at its core. While the lamb's flavour was relatively mild, the dish was elevated by a Pithivier chilli & cumin pesto and a tangy buttermilk sauce, which provided a bold, flavourful contrast.

Spanish Lubina 4.5/5

For the seafood main, the Spanish Lubina was well-cooked with a crisp, golden-brown skin. It was enhanced with Sardinian bottarga alongside tender braised leek and kale velouté, adding a depth of oceanic and herbaceous flavours.

Sobacha Dark Chocolate 4.8/5

For a decadent finish, the Sobacha Dark Chocolate stood out with its nutty blond buckwheat mousse, fermented soy caramel, and cereal milk ice cream — a sublime combination of textures and flavours. The prized Shizuoka Musk Melon (+$28) was a delightful choice for a lighter option. This air-flown melon was served with fresh berries and seasonal sorbet, allowing its natural sweetness and juiciness to shine.

Shizuoka Musk Melon 4.2/5

Available from 28 March 2025 to 23 June 2025, the Spring Menu features 3-course $128++ | 4-course $168++ | 5-course $198++ per guest

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. Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 3pm, 530pm - 2am
(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]

Min Jiang @ Goodwood Park Hotel - Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters

For a limited time from 22 July to 28 July 2024, Min Jiang Goodwood Park presents an exclusive collaboration featuring Michelin-starred chef couple Sam and Forest Leong alongside Min Jiang and Min Jiang at Dempsey's very own Master Chefs. Themed "Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters", this collaboration offers two exclusive set menus for dine-in only at Min Jiang at Goodwood Park Hotel. Here's a closer look at the culinary masterpieces we had the pleasure of experiencing.

Abalone, Sea Cucumber, Wild-caught Eel Maw in Golden Organic Pumpkin Broth 4.8/5

Uni & Jamón Ibérico 4.8/5

We kicked off the dinner with a bowl of golden soup, A Sea of Treasures, by Chef Sam Leong. This dish, featuring Abalone, Sea Cucumber, and Wild-caught Eel Maw in Golden Organic Pumpkin Broth paired with Uni & Jamón Ibérico, was a luxurious delight. The pumpkin broth's collagen-rich consistency, with its natural sweetness, complemented the delicacies excellently. A dollop of red vinegar enhanced the overall experience, adding a tangy depth to the broth.

King Crabmeat in Light Curry Sauce with Seasonal White Asparagus 4/5

Chef Forest Leong brought a touch of Thai influence with The Ocean's Embrace, a dish comprising King Crabmeat in Light Curry Sauce with Seasonal White Asparagus. This dish skillfully merged her Thai heritage with contemporary French elements. The depth and savoury, spicy kick of the king crabmeat curry complemented the springy white asparagus perfectly, making this dish a standout.

Slow-braised ‘Live’ South African Abalone 4/5

Simply executed to highlight the prized ingredient, A Dream So Deep featured South African Abalone slow-braised for two hours in a full-bodied concoction of abalone jus. Paired with lightly fried okra for extra textural contrast, this dish was a sublime testament to the beauty of simplicity in showcasing premium ingredients.

Typhoon Shelter Turbot Fish Fillet and Soft-shell Crab 4.2/5

The Perfect Calm featured Turbot Fish and Soft-shell Crab done in typhoon shelter-style. A fragrant medley of breadcrumbs, scallions, garlic, curry leaf, dried chillies, and dried shrimp, expertly stir-fried to bring out the aromas, added depth and complexity to the dish. Each bite promised a satisfying explosion of textures and flavours, with a hint of spice that left us craving more.

Slow-braised Wagyu Beef Cheek with Japanese Daikon 4.5/5

From the Prairies to Harmony showcased an innovative creation that seamlessly combined traditional Chinese culinary techniques with subtle Japanese flair. The tender Beef Cheek, slow-braised and paired with juicy Japanese Daikon, soaked up the delicate beef broth beautifully, making for a harmonious and flavourful dish.

Barley Pearl Congee with Handmade Shrimp Balls and Dried Scallops 4.2/5

Chef Sam Leong's Smooth as Silk was a silky smooth Congee with celtuce, barley, and handmade shrimp balls cooked in a heady, opaque chicken broth. Topped with crispy dried scallops and served with salted egg salmon skin, this dish offered an irresistible crunch and was a comforting, umami-rich delight.

Crispy Crepes, Meringue and Gold Laced Threads with Assorted Berries Gelato 4/5

We wrapped up the dinner with Chef Forest Leong's dessert creation, Playground in My Mind. This deconstructed version of Khanom Bueang, a traditional Thai street snack, was a visual and culinary treat. Topped with a sprinkle of crumble, fresh strawberries, and blueberries and finished with a scoop of assorted berries ice cream, this dessert was a delightful end to a remarkable dining experience.

"Min Jiang Reimagined: An Exquisite Showcase by Four Culinary Masters" at Min Jiang Goodwood Park is not to be missed. Each dish, crafted with meticulous attention to detail, brings together the best of East and West, traditional and modern. Whether you are a fan of classic flavours or innovative creations, this limited-time collaboration promises an unforgettable dining experience.

THE SET MENUS (FOR DINE-IN ONLY)
22 to 28 July 2024
6-course lunch menu for min. 2 persons at $148++ per person
7-course dinner menu for min. 2 persons at $188++ per person

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]