Wenzhou Mansion @ Tanjong Pagar Road - First Jiangsu-Zhejiang Fine-Dining Restaurant in Singapore Dedicated to Wenzhou Cuisine

A new expression of refinement arrives at Wenzhou Mansion, Singapore's first and only Jiangsu-Zhejiang fine dining restaurant dedicated exclusively to Wenzhou cuisine. Opened in Tanjong Pagar in August 2025, the establishment presents the culinary traditions of Wenzhou through time-honoured intangible heritage techniques and the natural flavours of East China Sea seafood. Wenzhou cuisine is one of the four major schools of Jiangzhe cuisine, itself recognised as one of China's eight great culinary traditions. Wenzhou Mansion is guided by Mr Li Chuhua, an officially recognised Intangible Cultural Heritage inheritor of Wenzhou cuisine. Drawing on decades of experience, he curates the menu around experience-driven techniques, from handling live seafood to home-style braising and lightly fermented preparations.

Sliced Wenzhou Kailan 温州芥兰片 4.2/5

We began with a series of cold appetisers, starting with the Sliced Wenzhou Kailan ($28). At first glance, the dish resembles cucumber slices, but it is actually crafted from the Kailan stem. Lightly pickled in a sweet-and-sour marinade, the stems offer a crisp bite with a bright, balanced tang that is both refreshing and moreish.

Shredded Chicken with Jellyfish 海蜇手撕鸡 4.2/5

The Shredded Chicken with Jellyfish ($68) features tender shredded chicken paired with jellyfish for a lovely textural contrast. High in protein and low in fat, the dish reflects the harmony of coastal food culture, where land and sea ingredients meet. This dish is notably light and refreshing.

Coriander with Sakura Shrimp 樱花虾皮拌香菜 4/5

In the Coriander with Sakura Shrimp ($25), sweet, crisp sakura shrimp are combined with aromatic notes of coriander. This clean, thoughtfully composed dish is designed to reset the palate, though it may be an acquired taste for those who do not enjoy coriander.

Raw Marinated Wenzhou Swimming Crab 温州江蟹生 4.5/5

A signature of Wenzhou-style raw marination, the Raw Marinated Wenzhou Swimming Crab ($128/portion) features live swimming crab prepared with traditional techniques. Often praised as the "ice cream of the sea," the flesh is delicately tender and refreshingly chilled. Cured in an in-house blend of sauces and spices, this is a highly appetising alternative to Teochew or Korean raw crab versions.

Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼 3.5/5

The Duck Tongue & Fish Cake Platter ($58) offers two traditional staples. The Fish Cake, made from minced East China Sea fish and pork fat, is steamed to a springy, savoury finish. The Duck Tongues are braised and then sun-dried, offering a rich soy-braised aroma. In the Wenzhou dialect, "duck tongue" sounds like a phrase meaning "to earn and prosper," making it a popular auspicious starter at banquets.

Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤 分位 4/5

The Wenzhou Fish Ball & Pork Wonton Soup (from $35) showcases culinary craftsmanship through a traditional pounding technique. The springy bite of the fish balls contrasts beautifully with the smooth, slightly crisp pork dumplings. The texture of the pork dumplings reminded me of local fish skin dumplings (魚皮餃).

Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼 4/5

The Large East China Sea Yellow Croaker with Scallion Oil ($158 for regular / $398 for large) features an ingredient revered as the "gold of the sea". Prized for its garlic-clove–shaped flesh, the fish is lightly steamed to preserve its silken texture. It is finished with fragrant scallion oil, bloomed in hot oil to draw out its inherent sweetness.

Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝 4.2/5

The Home-style Braised Mantis Shrimp with Shredded Radish (Seasonal Price) is a comforting dish brimming with everyday warmth. The highlight is the delicious, addictive sauce, best absorbed by the shredded radish.

Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹 4/5

The Steamed Roe Crab with Minced Pork and Pumpkin ($378) is served with claypot rice. As it steams, the seafood juices meld with the rich savouriness of Iberico pork, infusing the soft pumpkin below with layered, harmonious flavour.

Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭 4.5/5

A standout was the Crispy Baby Roasted Duck with Peppercorn ($98). It is unique to see duck prepared in a roasted pigeon style, a technique I haven't encountered in other Chinese restaurants in Singapore. Crispy on the outside and juicy within, it carries the aromatic, gentle numbing heat of Da Hong Pao peppercorns.

Stir-Fried Beef with Wild Chinese Chives 沙葱炒牛肉 4.2/5

In the Stir-Fried Beef with Wild Chinese Chives ($78), wild sand scallions from the Gobi Desert are wok-fired at high heat with tender beef. The result is a fragrant harmony of crisp and succulent textures.

Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗 4.5/5

The Pea Shoots with Seaweed in Superior Broth ($38) is a delicate vegetarian "double fresh" dish. The silky, briny seaweed pairs perfectly with the springtime sweetness of the crisp pea shoots.

Wenzhou Stir-fried Rice Noodles 温州炒粉干 4/5

The Wenzhou Stir-fried Rice Noodles ($28 Small / $48 Large) are soft and supple with a gentle chew. The rice vermicelli effectively absorbs the aromas of the accompanying ingredients, resulting in a deeply savoury finish.

Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽 4.2/5

To end, the Glutinous Rice Balls with Water Chestnut Dessert ($12 per serving) offers a refreshing sweetness. The crisp water chestnuts balance the rich, chewy dumplings, leaving a light, springy finish on the palate.

Overall, Wenzhou Mansion offers a rare and refined look at a heritage cuisine seldom seen in such detail in Singapore. The focus on seafood freshness and intangible cultural techniques makes it a must-visit for lovers of regional Chinese fare.

Note: This is an invited tasting


Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
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Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time about 6 minutes. [Map]

Tsui Wah 翠華 @ The Cathay - Opens 5th Outlet at Singapore's Iconic Landmark with New Exclusive Dishes and Drinks

Fans of authentic Hong Kong cha chaan teng fare have reason to celebrate. Tsui Wah has officially opened its fifth outlet in Singapore at the revamped The Cathay. As part of this exciting launch, diners can look forward to a refreshed and exclusive menu, stylish interiors that blend nostalgic charm with modern flair, and even a new bottled drinks collection for on-the-go indulgence.

Handmade Bitter Gourd Lemon Tea and Bottled Signature Yuen Yang 3.5/5

We began our meal with two new additions to the beverage menu: Handmade Bitter Gourd Lemon Tea ($5.30) and Bottled Signature Yuen Yang ($4.80). The former is an intriguing drink believed to have detoxifying properties. It is surprisingly palatable with only a light bitter aftertaste unless you bite into the gourd bits. The bottled Yuen Yang offers a smooth tea-coffee blend and is part of Tsui Wah's new takeaway drink series, available exclusively at The Cathay. Other bottled flavours include Coffee and Citrus Honey.

Scallion Oil Chicken Steak with Triple Eggs & Steamed Rice 4/5

This new main won us over. The Scallion Oil Chicken Steak ($14.80) is topped with fragrant scallion oil and three perfectly runny eggs on a bed of fluffy steamed rice. It is generous, satisfying, and very value for money. This dish is also available with pork chop instead of chicken. It is part of the exclusive offerings at The Cathay outlet.

Kagoshima-style Pork Cartilage & Wontons in Fish Soup with Mixian 4/5

Comfort in a bowl. This hearty Kagoshima-style Pork Cartilage & Wontons in Fish Soup with Mixian ($11.80) combines soft pork cartilage (think: stewed canned pork texture), plump wontons and a light fish broth. Perfect for a rainy day or if you're after something soothing and less heavy.

Tsui Wah's Signature BBQ Pork 3.5/5

The Hong Kong-style BBQ Pork ($13.80) is one of Tsui Wah's Signature dishes. It features tender meat but is a bit sweet for our palate. Nonetheless, it is a staple dish and great for those who enjoy a sweeter char siew profile.

Crispy Bun with Condensed Milk 4/5

No visit to Tsui Wah feels complete without this classic. At $4.20, the Crispy Bun with Condensed Milk is simple comfort food done right! It's crispy, buttery, and lightly sweet. Just be sure to eat it while it's hot, or the bun gets a bit tough when cold.

Hong Kong-style Egg Tart 3/5

A cha chaan teng essential, this Hong Kong-style Egg Tart ($2.20) arrived piping hot. The egg custard was fragrant, but the crust was denser than we preferred. It is a warm and satisfying bite.

Salted Egg Lava French Toast 5/5

My personal favourite from this tasting was definitely the Salted Egg Lava French Toast ($8.80). The sweet-savoury filling was rich and buttery, oozing out as you cut into the toast. It has crisp edges and a soft centre, and the salted egg wasn't overpowering. There's also a Curry Chicken French Toast variant we'll return to try next!

Whether you're a regular or visiting for the first time, the new Tsui Wah at The Cathay offers a refreshed and inviting space, plus exclusive dishes that make it well worth a trip down. We left full and satisfied, and are already planning our return visit.

To celebrate the new opening, Tsui Wah at The Cathay is offering a special set meal for just $15.80 (U.P. $20.10) from now until 30 June 2025.

The set includes:
– A main of either Scallion Oil Pork Chop with Triple Eggs and Steamed Rice or Scallion Oil Chicken Steak with Triple Eggs and Steamed Rice
– A drink of your choice: Handmade Bitter Gourd Lemon Tea or Handmade Lemon Tea

Available exclusively at The Cathay outlet.

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


Tsui Wah 翠華
The Cathay
2 Handy Road
#01-04
Singapore 229233
Tel: +65 6978 9275
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 830am - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT Station. Take Exit A. Walk to Orchard Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - 10 Hands Culinary Showcasing A Rediscovery Of Cantonese Classics (十手连环，美味无限)

Building upon the success of last year's highly acclaimed 8 Hands Culinary Showcase at Min Jiang, Goodwood Park, the renowned restaurant has once again raised the bar with its latest culinary extravaganza, the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics". This anticipated event, taking place from 13 to 20 July 2023, brings together five distinguished chefs, including veteran guest chefs Chan Kwok, Yim Yiu Wing and Cheng Hon Chau, alongside Min Jiang's own esteemed chefs Chan Hwan Kee and Ho Chee Hee. With their combined expertise and illustrious careers, this exceptional lineup promises to deliver an unforgettable dining experience steeped in Cantonese traditions.

The showcase offers two meticulously curated set menus. The 6-course lunch menu ($138 per person) and the 8-course lunch and dinner menu ($168 per person) both promise to take diners on a journey of Cantonese flavours and traditions.

Steamed Diced Chicken in Pomegranate Egg White Parcel 4/5

Kicking off the feast is the visually stunning Steamed Diced Chicken in Pomegranate Egg White Parcel. Resembling a chrysanthemum and pomegranate, this dish features a delicate pastry made from scratch using egg white and flour. Inside, a medley of finely diced chicken, celery, dried shiitake, and carrots is bathed in superior stock and crowned with luscious crab roe, creating a harmonious blend of flavours.

Baked Stuffed Crab Shell & Roasted Silver Hill Irish Duck 4.2/5

Next, the Baked Stuffed Crab Shell takes centre stage, paying homage to Hong Kong's fusion of Eastern and Western cuisines. Handpicked Sri Lankan crab meat is combined with onions and shiitake mushrooms in a cream sauce reminiscent of bechamel. The mixture is then baked in a crab shell to golden perfection. Accompanying this delicacy is the succulent Roasted Silver Hill Irish Duck, complemented by sweet and juicy fresh mango and a tangy homemade plum sauce.

Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham Double-boiled Superior Soup 4.5/5

A standout dish, the Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham in Double-boiled Superior Soup, showcases hours of laborious cooking. The chicken is deboned and filled with premium bird's nest before being double-boiled for three additional hours. The result is a dish bursting with rich and pure flavours derived from the carefully selected ingredients.

Pan-fried Dace Fish Meat, Liver Sausage and Orange Peel stuffed in whole Dace Fish 4/5

Delving into a traditional recipe from the Shunde district in Guangdong, China, the Pan-fried Dace Fish Meat, Liver Sausage, and Orange Peel stuffed in a whole Dace Fish offers a delightful combination of textures and flavours. The dace fish flesh is expertly removed and blended into a fish paste, which is then combined with orange peel for a citrus note and finely diced liver sausage for added depth. The fish paste is stuffed back into the dace fish and pan-fried to crispy perfection.

Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce 4/5

For those seeking a familiar yet elevated snack, the Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce delivers. These wontons feature iberico char siew as a filling, elevating the dish's succulent flavour. Accompanied by a tantalizing sweet and sour sauce brimming with pork slices, pork liver, prawns, and scallops, this dish is a true delight when dipped into the sauce.

Wok-fried Crispy Silver Hill Irish Duck with Yam Paste 4.2/5

Prepare for a symphony of textures and flavours with the Wok-fried Crispy Silver Hill Irish Duck with Yam Paste. The duck is wok-fried to a golden brown, creating a layer of crispy goodness atop a bed of mashed taro. Each bite offers a delightful combination of fragrant, fluffy, juicy, and crispy elements.

Stewed White Jade Noodles with Wild Mushrooms and Mustard Green 4/5

As a light yet flavoursome finale to the savoury courses, the Stewed White Jade Noodles with Wild Mushrooms and Mustard Green provides a comforting and homely experience. This bowl of goodness brings together tender noodles, earthy wild mushrooms, and mustard greens in a flavoursome broth.

Crispy-fried Water Chestnut with Apricot, Chilled D24 Pandan Gula Melaka Rice Roll 4/5

To conclude this remarkable culinary journey, we are treated to a duo of delectable sweet treats. The Crispy-fried Water Chestnut with Apricot is a delightful creation where steamed water chestnut and apricot are enveloped in a thin, crispy batter, offering a delightful contrast of textures. Meanwhile, the Chilled D24 Pandan Gula Melaka Rice Roll steals the show with its soft and slightly chewy exterior, filled with creamy D24 durian pulp and enhanced by a drizzle of fragrant gula melaka. This harmonious combination leaves a lingering sweetness on the palate, providing a satisfying conclusion to the gastronomic adventure at the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics."

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
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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]

Nakiryu @ Plaza Singapura - One Star Michelin Ramen Restaurant From Tokyo Famous For Their Tan Tan Men Opens In Singapore

Another Michelin-starred ramen restaurant from Tokyo has landed on our shore. Nakiryu, famed for its Tan Tan Men has been awarded One Michelin Star since 2017 for seven years in a row. I have yet to try Nakiryu in Otsuka, Tokyo; hence I am excited to check out the place.

Tan Tan Men 3.8/5

We started with the famous Tan Tan Men ($15.90), known for its sesame-based broth that differs from the usual Japanese ramen. It comes with a hint of spiciness from the chilli oil. The slurping goodness is topped with minced pork. It is definitely very different from the usual ramen we have been eating in Singapore. I am not sure whether it was a bad day for the kitchen, as the broth was a bit salty for me to appreciate the delicious broth.

Shoyu Ramen 3.5/5

For a lighter option and something more familiar to Singapore is the Shoyu Ramen ($14.90). The broth is a concoction of a few blends of soya sauces. I don't usually have shoyu ramen, but I thought it should be richer in taste.

Hot & Sour Soup Ramen 3.5/5

If you are looking for something piquant, then the Hot & Sour Soup Ramen ($15.90) would be your preference. Similar to the Tan Tan Men, it comes with minced pork. However, I was expecting something more robust for the broth.

Prawn Wonton Cha Shu Shio Ramen 4/5

Surprisingly my favourite of the four different soup bases is the shio ramen. I had the Prawn Wonton Cha Shu Shio Ramen ($18.90). It felt like having a bowl of Hong Kong style wonton noodles with the clear and sweet soup, served with plump and juicy wontons.

Yodare Dori 3/5

Besides the ramen, there are a number of side dishes to accompany the ramen to make it a complete meal. A delectable choice is the Yodare Dori ($5.90), whereby tender steamed chicken is paired with a spicy sauce and sesame. It is similar to the Chinese Kou Shui Ji.

Prawn Wonton Spicy Garlic Sauce 3.5/5

The Prawn Wonton Spicy Garlic Sauce ($8.90) is another Sichuan similar dish on the menu which Singaporeans will enjoy. However, it made me puzzle why a ramen restaurant has it on the menu. I wonder if it is offered in Japan or only in Singapore to cater for the locals.

Fried Chicken 4.2/5

Deep-fried to perfection is the Fried Chicken ($7.90). The juicy and chunky chicken pieces are coated with crispy rice puffs for extra textural enjoyment.

Teba Gyoza 4/5

I always thought stuffed chicken wings were a Thai thing, but now I know even the Japanese has this dish on the menu as Teba Gyoza ($8.90). Crispy on the outside, the inside is stuffed with pork-based gyoza filling. It is achieved by replacing the dumpling skin with chicken skin.

Note: This is an invited tasting.


Nakiryu
Plaza Singapura
68 Orchard Road
#02-35
Singapore 238839
Facebook
Instagram
Website
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit D or E. Walk to destination. Journey time about 5 minutes [Map]