Spruce Petite @ East Coast Road - Up Its Game with A New Revamped Menu

We visited Spruce Petite in May when it was just a couple of months old. Recently, they have revamped their menu based on diner feedback, showcasing their dedication to continuous improvement — a quality we greatly appreciate in a sincere F&B establishment. Additionally, they now offer an impressive array of cocktails.

Mala King Mushroom Skewers 4.5/5

We began our meal with their featured bar bites, each priced at just $12. The Mala King Mushroom Skewers were perfectly grilled and dusted in a fragrant mala spice mix that delivered a numbing, spicy kick. We loved how the mushrooms retained their juiciness, leaving us eager for more.

Korean Style Chicken Wingettes 4/5

The next bar bite we tried was the Korean Style Chicken Wingettes, which left a lasting impression. Despite being coated in a spicy sauce, the wingettes remained crispy. The sauce struck a perfect balance between sweet and spicy, enhancing the overall flavour.

Yakitori Skewers 3/5

The last bar bite we sampled was the Yakitori Skewers, featuring tender chunks of chicken that were nicely charred. However, we found the marinade a bit on the sweet side for our taste. Despite this, the skewers were still enjoyable and great with a drink or two.

Chili Soft Shell Crab 3.8/5

They also offer two specials on the bar bites menu. We tried the Chilli Soft Shell Crab ($24), featuring crispy fried soft-shell crab in a sweet chilli sauce reminiscent of Singapore's national chilli crab. A unique twist to this dish is the inclusion of an onsen egg, rather than having the egg cooked into the sauce as in traditional chilli crab. We craved for some bread or mantou to mop up the delightful dish. Another special item on the menu is the Fresh Oysters ($20 for 6pcs), available exclusively on Saturdays and Sundays.

Ribeye Steak 4/5

For mains, we started with the Ribeye Steak ($28) served with black pepper sauce, which truly satisfied our steak cravings. We requested it medium rare, and it was served just as we liked it - nicely grilled to perfection. The steak was impeccably seasoned and incredibly tender, offering a melt-in-your-mouth experience. Accompanying the steak were flavourful potato pieces and a side of juicy tomatoes, which complemented the dish wonderfully.

Classic Fish & Chips 4/5

Next, we tried the Classic Fish & Chips ($18), a classic that did not disappoint. The fish was beautifully battered and fried to a golden crisp, while the inside remained tender and flaky. Paired with perfectly cooked, crispy fries and a tangy tartar sauce, it was a delightful dish to share or have on your own.

Classic Beef Burger 4/5

Lastly, the Classic Beef Burger ($14) was served with golden crispy fries. A juicy grilled beef patty nestled between soft, toasted buns was complemented by crisp lettuce, tomato, and a thick slice of cheddar cheese. This classic never goes wrong and is perfect any time of day.

Fire Dragon 3.8/5 (top left), Harley Quinn 3.5/5 (top right), Malaysian Assam Laksa 4/5 (bottom)

Adding to the revamped menu is a cocktail menu featuring a curated selection of speciality cocktails priced at $18 each or 3 for $45. Among them is the distinctive Malaysian Assam Laksa, boasting a fragrant blend of spices with a gentle kick of heat, offering a truly unique flavour experience unlike anything else we've tasted. For a refreshing option, the Fire Dragon delights with its fresh dragon fruit juice base. Lastly, the visually stunning Harley Quinn, inspired by the Suicide Squad, is captivated by its beauty but leans towards a sweeter profile.

Godfather 3.8/5

We also savoured the Godfather, a pleasantly delightful concoction featuring whiskey with a pronounced sweet almond flavour profile. Lastly, the X-rated Margarita, crafted with Jose Cuervo Tequila, perfectly complements its salted glass rim, offering a sophisticated and balanced taste experience.

You can also make your own cocktail for $28 and choose your flavour and type of alcohol. Just let the mixologist know and be surprised!

Weekend Specials: Enjoy 2 hours of free-flow Oysters, Wine and Prosecco at $40++ per pax from 12pm.

Starting from 30th June, Spruce Petite is launching a brunch menu every Saturday and Sunday from 10am-2pm featuring Pancake with Blueberry Jam ($8), Crispy Bread with Sous Vide Egg ($8), Avocado Toasties ($12), Ham & Cheese Toasties ($12) and English Breakfast Set ($18)

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


Spruce Petite
19 East Coast Road
Singapore 428746
Tel: +65 9068 9249
Instagram
Nearest MRT: Dakota (CC Line), Marine Parade (TE Line)

Opening Hours:
Mon-Thu: 3pm - 11pm
Fri: 3pm - 12midnight
Sat-Sun: 10am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Marine Parade MRT station. Take Exit 2. Walk to Brooke Road. Turn right onto Brooke Road. Walk down Brooke Road to East Coast Road. Cross the road, turn left and walk to destination. Journey time about 5 minutes.  [Map]

Kai Kai Sushi & Grill @ Wisma Atria - Newest Brainchild of Chef Yamashita Teppei Replaces Koh Grill & Sushi Bar, Offering Range of Japanese Fare

Kai Kai Sushi & Grill now sits where Koh Grill & Sushi Bar used to be in Wisma Atria, bringing diners a comprehensive menu of Japanese dishes ranging from classic sashimi and sushi to yakitori and teppan.

The new casual restaurant is helmed by Chef Yamashita Teppei, most known for its various Japanese F&B concepts on our island, such as Teppei Japanese Restaurant and Man Man Japanese Unagi Restaurant (now known as Unagi Tei). Here at his newest brainchild, Chef hopes to bring affordable yet quality Japanese fare to diners.

We sampled several items, with some in bite-sized portions. The prices listed are for the full portions.

Pitan Tofu 4/5

Pitan Tofu ($5) is always one of my must-orders when it's on the menu. Kai Kai's rendition is decent, with a slightly nutty sesame sauce base and a generous topping of chopped century egg and tobiko. I would have preferred a more robust century egg flavour in its sauce for that extra oomph.

Kai Kai Hanabi Roll 4/5

You will find a selection of different sushi rolls on the menu, one being the Kai Kai Hanabi Roll ($18.80). I found the sauce slightly too sweet, but this one is for fans of salmon as they offer it 2-ways here - raw in the middle and lightly aburi-ed on top.

Negitoro Sushi 3.8/5

The Negitoro Sushi ($6) roll had the classic combination of minced tuna and chopped spring onions in its centre, with crunchy tempura bits for extra texture. The tuna portion could be much better, for a better ratio to the tempura bits.

Nama Kaki 4/5

Next was the Nama Kaki, which had a plump and fresh oyster drizzled with a mildly tangy ponzu vinegar sauce.

3-Kind Sashimi Moriawase 4/5

We got to see Chef Yamashita Teppei do a bluefin tuna block-cutting demonstration, leading to our next dish, the 3-Kind Sashimi Moriawase ($15). We sampled slices of otoro, chutoro and maguro.

While they weren’t the best quality of cuts, they were still thick and fresh.

Buta Enoki Yakitori 3.5/5

The Buta Enoki Yakitori ($4) had enoki mushrooms wrapped with pork belly. While I enjoyed the grill on it, it was tougher and blander than I expected it to be. I prefer a stronger seasoning on this.

Yaki Hotate 4/5

Served in its shell with a wedge of lemon, the Yaki Hotate ($12) carried a nice slight char. The plump scallop remained juicy despite the grill.

Sukiyaki 3.5/5

While the pork slices were tender, we found the rest of the elements in the Sukiyaki ($16.80) more mediocre. The base could be a touch less salty as well.

Kani Toro Donburi 4.2/5

From the selection of mains, I decided on the Kani Toro Donburi ($17). It was clearly created for crab lovers, with crab meat, crab leg and soft shell crab with toppings of ikura and tobiko. The original size and portion will also include an onsen egg! The crab meat used was fresh and sweet.

Kai Kai Castle Bento 3.8/5

The Kai Kai Castle Bento ($18.90) was served in a multi-tiered bento box shaped like a Japanese castle. Each tier featured different items, namely tamago and unagi, assorted sashimi, and a bed of rice with chopped tuna belly, tempura bites, flying fish roe and ikura.

Unfortunately, its taste paled compared to its look, with average cuts on the sashimi. I must say that it's still considerably decent for the variety at this price.

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.


Kai Kai Sushi & Grill
Food Republic Wisma Atria
#04-21
435 Orchard Road
Singapore 238877
Instagram
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 10pm

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

Toko Yakitori @ Dhoby Ghaut - Savour Smoky Chicken Yakitori at Latest Yakitori Hotspot by Michelin-Starred Chef Taisei Iwao

Enjoy 30% off all yakitori selections during the last week of December at the latest yakitori hotspot, Toko Yakitori. With a menu masterfully curated by Michelin-starred Chef Taisei Iwao, you know you are in for a treat.

Nestled in the cosy 14-seater restaurant adjacent to Ganko Sushi at Dhoby Ghaut's UBS Building, the star yakitori offerings are complemented by a menu featuring sashimi, mains, soups, salads, and sides.

Yellowtail Carpaccio with Yuzu Pepper 4/5

The Yellowtail Carpaccio with Yuzu Pepper ($18) served as a decent starter to whet our appetites. Slices of yellowtail sashimi were topped with a hint of yuzu pepper, providing a salty-spicy and citrusy punch. My only gripe is that they are thinly cut.

Whole Fruit Tomato Salad 4.5/5

Go for the Whole Fruit Tomato Salad ($9) for something refreshing and sweet. While the portion might be on the smaller side, the flavours are anything but. The tangy and bright onion-based light sweet sauce perfectly complements the sweet tomatoes imported from the Kōchi prefecture.

Chicken Wing Gyoza 4.5/5

The Chicken Wing Gyoza ($9) is made with deboned wings, re-stuffed with gyoza filling and fried to a crunch. Biting into the tender and juicy meat with bits of chives was satisfying.

Sweet and Spicy Fried Chicken 4.8/5

The Sweet and Spicy Fried Chicken ($9) was a pleasant surprise. The chicken chunks were deep-fried to an addictive airy crunch before being dressed in a vibrant, sweet sauce with a hint of heat. The silky yolk added a creaminess to balance.

Yakitori 4.5/5

I was excited to finally tuck into the main highlight of the restaurant, their Yakitori selection. We tried several sticks, including Chicken & Green Onions ($5), Breast ($4.50) and Skin ($4.50). They impressed me with the perfect char and smokiness, and the Chicken & Green Onions stood out as my favourite.

Other chicken options include Tail ($4.50), Heart ($4), Cartilage ($4.50), and more. Diners can choose to have the chicken yakitori finished with sauce or salt. The menu also features a variety of vegetable yakitori, including Zucchini ($7), Kaga Lotus Root ($5), Grilled Eggplant ($4), and more.

A tray of spice powders awaits at every table, featuring options like Bird Eye Chilli, Seven Spices, Yuzu Chilli, and more. These add an extra layer of flavour to the diverse yakitori selection. My favourite is always the Yuzu Chilli for the zesty spice.

Wing 4.5/5

Another standout yakitori item was the Wing ($5). Thoughtfully wrapped in foil for convenience of consumption, its skin was crisp while retaining a juicy interior.

Tsukune 4.2/5

Their Tsukune ($5) might not be the best of what we've had in terms of texture and juiciness, but they are still grilled to an above-average standard. Pairing them with the yolk adds a delightful touch of creaminess.

Chicken Stock Ramen 4.8/5

The Chicken Stock Ramen ($12) was an absolute comfort. The small portion featured thin al dente ramen noodles in a semi-clear chicken broth, accompanied by a slice of chicken and half an egg. The richness of the chicken broth, coupled with a subtle sweetness, created a well-rounded flavour profile. Needless to say, I wiped this clean very quickly, and I hope the restaurant considers offering a full portion in the near future!

Oyako Don 4.2/5

Concluding our dining experience with the classic Oyako Don ($6) was a delightful choice. The bowl featured a generous serving of tender chicken chunks, topped with velvety eggs, resting on a rice bed. While this much wetter rendition might not appeal to everyone, I enjoyed the harmonious blend of flavours.

If you enjoy beef and curry, make sure to try out Iwao Chef Curry ($8), introduced to the menu as a nod to Chef Iwao's favourite dish. It is, of course, crafted with his signature curry recipe using braised beef and the natural sweetness of a combination of fruits.

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.


Toko Yakitori
9 Penang Road
#01-02
Singapore 238459
Tel: +65 8289 0772
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Instagram
Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]

Province @ Joo Chiat Road - Relish in a 7-course Autumn Menu of Fusion Southeast Asian Flavours in Hidden Private Dining Restaurant

Led by Chef-owner Law Jia-Jun, Province stands as a private dining restaurant in Joo Chiat dedicated to exploring the diversity of Southeast Asian ingredients and flavour combinations. Chef finds inspiration in many sources, from his childhood memories to his travels, the people he has met, and more. A meal here is perfect if you're looking for something different yet still done brilliantly.

Locating the restaurant, nestled discreetly within 808 Eating House, is the first adventure for diners. It may be tricky initially, but head on in via the main entrance of 808 Eating House, and the staff will provide guidance.

The intimate space, accommodating only eight guests, is perfect for a date night or a cosy celebration with friends and family. The chef refreshes his menu every season, curating the finest ingredients for his creations. The 7-course prix fixe menu begins with smaller bites, progresses to larger-sized proteins, and concludes with desserts. During this visit, we had the opportunity to try the Autumn menu.

Rice ‘Toast’ with Charcoal Seared Prawns 4.8/5

We were impressed right from the first dish, the Rice 'Toast' with Charcoal Seared Prawns. Inspired by grilled onigiri, the toast here was made of rice, giving it a unique texture, topped with fresh and sweet seared prawns from Ah Hua Kelong.

Ah Ma’s Popiah 4/5

Next was a dish inspired by Chef's grandma - Ah Ma's Popiah. With a chewier skin base with a hint of butter fragrance, this elevated rendition of popiah featured cured pork belly, sweet sauce and fried beancurd.

Yakitori 4.2/5

Instead of the traditional choice of chicken, the Yakitori at Province uses local deboned frog leg. It is charcoal grilled and served with a charred calamansi for a drizzle of acidity.

Cephalopod 4.5/5

The Cephalopod highlights squid in two ways. First in a smoky grilled style and second as fried. Paired with pomelo, betel leaf, and pickled spring onions, the dish was a harmonious mix of savoury, sweet, tangy, and subtle bitterness.

Into the Brassica Garden 4.2/5

Into the Brassica Garden showcases ingredients which were all sourced from Cameron Highlands. The dish features various forms of broccoli, including a warm and creamy broccoli puree as the base, complemented by kohlrabi and mustards. The addition of calamansi vinaigrette provides a delightful brightness to the ensemble.

Golden Cap Farms 4.5/5

Mushroom lovers would surely be delighted with Chef's Golden Cap Farms. This dish combines a medley of King Blue Oyster mushrooms and fermented mushrooms topped with caramelised onions, croutons, and chives. The dish, reminiscent of a mushroom pie, impressed with its layered flavours, even though the caramelised onions stole a bit of the spotlight.

Finned 4.5/5

Finned has fork-tender local halibut served with Ah Hua Kelong's clams, garlic scapes and a lightly savoury barigoule sauce. It was a delightful take on halibut.

Feathered 4.8/5

The most surprising dish for many of us was Feathered. Despite its unassuming appearance, it delivered a remarkable depth of flavour. The chicken, meticulously prepared by removing the skin and stuffing it with various chicken parts, including liver and heart, was marinated in whisky and homemade five spices before being roasted. The succulent meat was paired with a scoop of nutty roasted yam, coriander oil, and a black vinegar reduction infused with a 10-year-old Chinese Hua Diao wine.

Fruit I 4.8/5

We thought using starfruit in Fruit I, our first dessert, was genius! It was made up of variations of starfruit with attap seeds as the icy base. I've never been a fan of attap seeds as well, but the use of them here for their sweetness and crunchy texture was excellent. It was lovely paired with a topping of tangerine gem, which provided citrusy floral notes.

Fruit II 4.8/5

Our second dessert of Fruit II was equally impressive. Here, we had a base of Indonesian vanilla chantilly between crunchy mille-feuille, sweet Berangan bananas poached in rum and spices, and a scoop of rum ice cream. It reminded us of a childhood sweet treat, but much more elevated.

While some may find the overall portion of food to lean smaller, I thoroughly enjoyed Chef Jia-Jun's innovative creations. The team provided attentive and warm service, taking the time to explain each meticulously prepared dish passionately. It was a delightful experience worth a visit!

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.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
Instagram
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]