RISE @ Marina Bay Sands (MBS) - A Taste Of Shanghai, Limited-Time Shanghainese Cuisine Takeover Until 3 November

Shanghainese cuisine has something especially comforting about it, from delicate soup dumplings and rich braised dishes to the much-anticipated hairy crab season. For a limited time, RISE at Marina Bay Sands is bringing these familiar flavours to its buffet spread with a special Shanghainese Cuisine Takeover, led by Master Chef Li Yaozhen.

With more than 50 years of culinary experience, Chef Li brings a wealth of knowledge and tradition to the table. We dropped by to explore the special menu, sample the seasonal highlights and discover which dishes are worth making room for.

Hairy Crab

The Hairy Crabs were undoubtedly one of the main attractions of the evening. While we were excited to tuck in, the crabs were relatively small during our visit, which meant there wasn’t quite as much of that prized, rich roe as we had hoped. Chef Li shared that the crabs should be plumper come November, so timing your visit a little later in the season might make all the difference.

Shanghainese Fried Bun with Pork Filling

Shanghainese Fried Dumpling

Xiao Long Bao

The Shanghainese Fried Buns and Dumplings were among our favourites from the special menu. We particularly enjoyed their juicy fillings and beautifully pan-fried, crisp bottoms. The Xiao Long Bao were another pleasant highlight, with reasonably thin wrappers and a satisfying amount of savoury broth tucked inside. These are definitely worth saving some stomach space for.

Crab Roe Tofu

Shanghainese Salted Chicken

Steamed Yellow Croaker in 20-Year Aged Huadiao Wine

Fish Fragrant Eggplant

Shanghainese Braised Pork Belly with Abalone

The selection of Shanghainese hot dishes offers plenty to explore, from Crab Roe Tofu and Salted Chicken to Steamed Yellow Croaker in 20-year-aged Huadiao wine, Braised Pork Belly with Abalone and Fish Fragrant Eggplant. As with most extensive buffets, we found some dishes more memorable than others. Still, I’d recommend taking small portions of a few different dishes first. It’s the best way to discover your own favourites without filling up too quickly.

Peking Duck

Peking Duck may not be a Shanghainese speciality, but it’s certainly a familiar crowd-pleaser. The beautifully roasted ducks looked incredibly tempting on display. Unfortunately, the meat was a little dry during our visit, and the skin lacked the crispness we were hoping for. That said, if you’re a fan of duck legs, you can still help yourself to one (or more!) at the buffet.

Eight-Treasure Rice

Fermented Rice Dumpling

Jasmine Chinese Pastry

Tangerine Chinese Pastry

For something sweet, the Shanghainese-inspired dessert selection includes Eight Treasure Rice, Fermented Rice Dumplings and beautifully presented Jasmine and Tangerine Chinese Pastries. These traditional-style treats can be rather filling, especially after working your way through the savoury spread. My advice? Pace yourself, share a few portions if you can, and leave enough room to sample the ones that catch your eye.

Moutai Cocktail

There’s also a specially created Moutai Cocktail to complement the takeover, combining Moutai with orchid gin, passionfruit purée, lemon juice, flower blossom and sparkling tea. You can order it directly from the bar or enjoy a little tableside theatre as it’s prepared in front of you from the roaming cocktail trolley — a fun touch to round off the dining experience.

If you enjoy Shanghainese cuisine, this limited-time takeover is a lovely opportunity to sample a wide range of familiar favourites alongside RISE’s buffet offerings. Not every dish was a hit, but the variety makes it worth exploring, especially if you enjoy trying a little of everything.

Prices start from S$98, with lunch and dinner available. As pricing and menu selections vary by day, do check RISE’s official website for the latest details before making plans. The Shanghainese Cuisine Takeover runs until 3 November.

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


RISE
Marina Bay Sands (MBS)
Hotel Tower 1, Lobby
10 Bayfront Avenue
Singapore 018956
Tel: +65 66885525
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Nearest MRT: Bayfront (CC, DT Line)

Opening Hours:
Sun-Thu: 630am - 10pm
Fri-Sat: 630an - 1030pm

Direction:
1) Alight at Bayfront MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Kai Duck @ Takashimaya - Celebrates SG61 With 50% Off Roasted Duck Cheong Fun & $18.80 Lunch Set

This August, Kai Duck at Takashimaya celebrates Singapore’s 61st birthday with a series of irresistible dining deals. From 50% off its viral Half Roasted Duck Cheong Fun to 61% off selected signature dishes and an affordable $18.80 lunch promotion, there are plenty of reasons to head down for a satisfying Cantonese feast this National Day month.

BBQ Pork with Homemade Sauce 4/5

Available daily with prior reservation, the Kai Duck Lunch Promotion offers diners a choice of four dishes from a selection of ten, making it a fuss-free option for a casual lunch with family or friends. The set also comes complete with steamed rice, dessert of the day and ice cream.

Among the dishes we tried was the BBQ Pork with Homemade Sauce. At first glance, the char siu appears rather fatty, but it surprisingly does not feel greasy. The meat has a pleasant tenderness, while the homemade sauce strikes a good balance with a savoury-sweet profile without becoming overly saccharine. The sauce works particularly well with the richness of the pork, cutting through the fattiness and keeping each bite moreish. It is the kind of dish that makes you go back for another piece without feeling too heavy.

Poached Chinese Spinach with Fish Beancurd served in Rice Broth 4/5

The Poached Chinese Spinach with Fish Beancurd served in Rice Broth was a comforting and clean-tasting dish that provided a nice contrast to the richer meats. The Chinese spinach retained a good crunch and freshness, while the delicate rice broth added a gentle savouriness without overpowering the vegetables. The fish beancurd brought a soft, bouncy texture to the dish, making it a hearty yet relatively light accompaniment to the meal.

Steamed Xiao Long Bao with Black Truffle Sauce 3.8/5

For something a little more indulgent, we had the Steamed Xiao Long Bao with Black Truffle Sauce. The dumplings arrive plump and generously filled, with juicy pork encased within the delicate skin. The black truffle sauce lends a distinct earthy aroma and richer finish to the dumpling. While the combination is enjoyable and certainly gives the classic xiao long bao a more luxurious touch, I personally prefer the natural porky flavours of the dumpling, where the savoury meat juices take centre stage.

Half Roasted Duck Cheong Fun 4.5/5

The viral Roasted Duck Cheong Fun from Guangzhou has been making waves for its indulgent combination of silky rice noodles and succulent roasted duck, and Kai Duck has brought its own rendition to Singapore. The roasted duck itself brings the essential richness to the dish, with tender meat and a fragrant roasted flavour that pairs beautifully with the smooth, delicate cheong fun. The contrast of textures makes this particularly enjoyable, with the silky rice noodles providing a soft base for the more substantial roasted duck.

For Singapore’s 61st birthday, Kai Duck is offering 50% off the Half Roasted Duck Cheong Fun at $18.80, U.P. $38, with a minimum spend of $88. It is also available as one of the selected dishes under the $18.80 Lunch Promotion, although diners will receive a smaller portion rather than the full half-duck serving.

Beyond the Half Roasted Duck Cheong Fun promotion, Kai Duck is also marking SG61 with 61% off selected signature dishes, including its Signature Peking Duck, giving diners even more reason to gather for a celebratory meal. With its mix of approachable lunch set and more indulgent signatures, Kai Duck’s SG61 promotions offer something for both casual weekday lunches and celebratory gatherings. The Half Roasted Duck Cheong Fun is the standout for us, especially at the promotional price, while the $18.80 lunch promotion makes it easy to sample several dishes without breaking the bank.

Note: This is an invited tasting.


Kai Duck
Takashimaya
391 Orchard Road
#05-10/11
Singapore 238872
Tel: +65 62355419
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 545pm - 10pm
Fri: 1130am - 5pm, 545pm - 10pm
Sat-Sun: 11am - 5pm, 545pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight to Ngee Ann City. Walk to the destination. Journey time is about 8 minutes. [Map]

Crystal Jade La Mian Xiao Long Bao @ Bugis Junction - Presents Refreshed Menu of Northern Chinese cuisine

Crystal Jade La Mian Xiao Long Bao presents a refreshed menu that showcases the richness and diversity of Northern Chinese cuisine. The new line-up spans refined appetisers, slow-braised delicacies and robust wok-fried dishes, highlighting distinctive regional flavours and homestyle cooking traditions.

Classic Shanghai Xiao Long Bao 5/5

The restaurant’s signature Classic Shanghai Xiao Long Bao ($9.80/6 pcs) remains a staple and crowd favourite.

Shanghai Style Smoked Fish 4.5/5

The Shanghai Style Smoked Fish ($12.80) is a classic Shanghainese dish featuring fish slices marinated and deep-fried, then coated in a glossy, sticky glaze. Despite the frying, the fish retained a commendable level of moisture within, making it both flavourful and satisfying.

Wuxi Deep-fried Whitebait 4/5

From the waterways of Wuxi comes the Wuxi Deep-fried Whitebait ($9.80), a simple yet enjoyable dish that reflects the riverside culture and abundant aquatic produce of Jiangsu province.

Crispy Duck Served with Egg Crepe 3.8/5

The Crispy Duck Served with Egg Crepe ($24.80) offers a textural twist on the traditional Peking Duck. The duck arrived crisp and golden with a light, airy batter, accompanied by homemade egg crepes, scallions and cucumber. A chef’s secret sauce tied all the components together, creating a well-balanced and flavourful bite.

Shanghai Braised Pork Belly 4.5/5

Among the highlights was the Shanghai Braised Pork Belly with Beancurd Skin Knots ($20.80), a comforting homestyle dish rooted in old Shanghai. The braising sauce was reduced to a rich, sticky glaze that coated the chunky ingredients beautifully. Both the pork belly and beancurd skin knots were braised until tender, with the unctuous pork belly melting in the mouth.

Shanghai Stir-fried Thick Noodle 4.5/5

The Shanghai Stir-fried Thick Noodle with Shredded Pork & Cabbage ($15.80) is a wholesome plate of everyday flavours of Shanghai’s culinary heritage. We particularly enjoyed the well-balanced ratio of springy, thick noodles to shredded pork and vegetables. The dark soy-based sauce lent the dish a satisfying depth of flavour without overwhelming the other ingredients.

The refreshed menu is available at the Crystal Jade La Mian Xiao Long Bao outlets at Bugis Junction, i12 Katong, and Toa Payoh.

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.


Crystal Jade La Mian Xiao Long Bao
Bugis Junction
200 Victoria Street
#B1-04A
Singapore 188021
Tel: +65 83338978
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 11am - 10pm

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

Din Tai Fung (鼎泰豐) @ Paragon - Toss to a Prosperous Lunar New Year to Usher in The Year of The Horse

Gather friends and family to toss to a prosperous Lunar New Year at Din Tai Fung with their festive range of Yu Sheng. We visited the Paragon outlet with the family for an early celebration.

Abundance Abalone Yu Sheng 4.2/5

Thoughtfully offered in three assortments, diners can choose from the Prosperity Smoked Salmon Yu Sheng, Abundance Abalone Yu Sheng and Vegetarian Prosperity Yu Sheng, catering to different preferences. Additional toppings, such as Fried Salmon Skin, are also available for extra indulgence.

The Abundance Abalone Yu Sheng won the hearts of my dining companions for how clean and refreshing it tasted, while studded with Fried Salmon Skin and Smoked Salmon Slices. We particularly appreciated the addition of fried yam strips, which provided a strong textural contrast. The plum dressing was mildly sweetened, just the way we like it.

Each Yu Sheng platter ordered includes a limited-edition Din Tai Fung red packet and an adorable mascot coin pouch. From 23 Jan to 3 Mar 2026, diners can enjoy:

● 10% off any 1 Yu Sheng or 15% off any 2 Yu Sheng (DBS/POSB Cardholders)

● An $8 Din Tai Fung e-voucher for your next visit, with the purchase of any Yu Sheng via the BreadTalk Group Rewards App

*Note: Promotions are available for dine-in and takeaway at all Din Tai Fung restaurants except Novena Square Mall, while stocks last.

Oriental Salad in Special Vinegar Dressing 4/5

After a prosperous toss, we moved on to Din Tai Fung’s classic, comforting dishes, starting with the Oriental Salad in Special Vinegar Dressing, which remains a crowd-favourite starter. Served chilled, it is refreshing with pleasant, tangy notes that awaken the palate.

Deep Fried Handmade Tofu with Lotus Roots & Mushrooms 4/5

It was our first time trying this Chef’s Special - the Deep Fried Handmade Tofu with Lotus Roots & Mushrooms, and we were pleasantly surprised. The tofu had a thin, crisp exterior while remaining soft inside, with added texture from the lotus roots and mushroom bits.

Crispy Golden Prawn Pancake 4/5

Fried to a beautiful golden-brown, the Crispy Golden Prawn Pancake is another side perfect for sharing. It’s thin yet filled with juicy prawn chunks.

Steamed Pork Xiao Long Bao 4/5

The Steamed Pork Xiao Long Bao is a staple you’ll spot on almost every table. Each dumpling comes with delicate skin encasing tender pork and a good amount of savoury broth. Beyond this signature flavour, there are other variations, including Steamed Crab Meat & Pork, Chicken, Shrimp & Pork, Truffle & Pork, Vegetarian, and more.

Fried Rice with Pork Chop & Eggs 4/5

Similarly iconic is the Fried Rice with Pork Chop & Eggs. We appreciate how consistent the quality is across outlets, delivering a fragrant, well-fried plate every time. Enjoy it plain or topped with shrimp, shredded pork, truffles, or a hearty pork chop.

Noodle with Vegetable & Pork Wantons in Peanut Sesame Sauce 4/5

For noodles, we opted for the Noodle with Vegetable & Pork Wantons in Peanut Sesame Sauce. The noodles were cooked perfectly with a bite and carried the fragrant, nutty sauce well. There’s a light kick of heat in this, but not too spicy. You can also order this with Shrimp & Pork Wantons.

Steamed Strawberry Mochi Xiao Long Bao 2/5

Joining the menu from 1 Feb 2026 is the Steamed Strawberry Mochi Xiao Long Bao. Served fresh off the steamer, it features a mochi exterior with a strawberry filling made from Korean strawberries. We would prefer the skin to be thinner and softer for a more balanced bite.

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.


Din Tai Fung (鼎泰豐)
Paragon Shopping Centre
#B1 - 03
290 Orchard Road
Singapore 238859
Tel: +65 6836 8336
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Nearest MRT: Orchard MRT (NS, TE Line), Somerset (NS Line)

Opening Hours:
Sun-Mon: 11am - 9pm
Fri-Sat: 11am - 9.15pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time is about 12 minutes. [Map]

Din Tai Fung (鼎泰豐) @ Paragon - Ring in the Christmas Holidays with Din Tai Fung’s Steamed Lola Lava Chocolate Bun

Din Tai Fung’s festive favourite, the Steamed Lola Lava Chocolate Bun, makes its long-awaited return this holiday season.

Available at all outlets islandwide from 1 November to 31 December 2025, this sweet treat is back to spread some chocolatey cheer.

Steamed Lola Lava Chocolate Bun 4/5

The Steamed Lola Lava Chocolate Bun ($4/piece, $11.40/3 pieces) features a soft, pillowy bun encasing a molten chocolate centre that oozes with every bite. It’s rich yet balanced in sweetness, without being cloying.

Oriental Salad in Special Vinegar Dressing 4/5

Beyond the festive offering, we also had a few of Din Tai Fung’s classic dishes. The Oriental Salad in Special Vinegar Dressing is always our go-to starter, being refreshing, tangy and savoury all at once. It’s a good sharing starter.

Steamed Pork Xiao Long Bao 4/5

No visit to Din Tai Fung is complete without the crowd favourite Steamed Pork Xiao Long Bao. Each delicate ‘bao’ features thin skin that holds tender, juicy pork and a burst of well-seasoned broth.

Steamed Chilli Crab & Pork Buns 3.8/5

The Steamed Chilli Crab & Pork Buns were fluffy and served piping hot. Though we wished for a bit more filling, the blend of savoury pork and mildly spicy chilli crab sauce made for a fun, locally inspired twist

Oriental Wantons with Black Vinegar & Chilli Oil 3.8/5

The Oriental Wantons with Black Vinegar & Chilli Oil were decent, with a pork filling and tossed in an appetising vinegar and chilli oil mix.

Noodle with Spicy Sauce 3.8/5

While the Noodle with Spicy Sauce had addictive spice, we wished it came with more ingredients to pair with it.

Fried Rice with Pork Chop & Eggs 4/5

The diners from our neighbouring table ordered a plate of fried rice each, and it’s a testament to how popular Din Tai Fung’s Fried Rice is. We like how it is always consistently seasoned, fragrant and well-fried. Our favourite rendition is with their hearty pork chop, but you can also opt for it plain, with shrimps, shredded pork, and even truffles.

Dry Noodles Tossed in Scallion Oil with Shredded Pork 4/5

It was our first time trying the Dry Noodles Tossed in Scallion Oil with Shredded Pork, and we became new fans. The springy noodles were well-coated in aromatic scallion oil and topped with shredded pork.

Beverages

For beverages, we tried the Earl Grey Ice Lemon Tea and the new Four Seasons Tea with Peach Gum. Both were surprisingly tasty, albeit a little too sweet.

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.


Din Tai Fung (鼎泰豐)
Paragon Shopping Centre
#B1 - 03
290 Orchard Road
Singapore 238859
Tel: +65 6836 8336
Facebook
Instagram
Website
Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Sun-Mon: 11am - 9pm
Fri-Sat: 11am - 9.15pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]