Quenino @ Artyzen Singapore - Launches A New La Carte Menu

It was a pleasure to return to Quenino at Artyzen Hotel, which has just been recognised as a MICHELIN-selected restaurant. Guided by Melbourne-based Chef Victor Liong and led by Chef Su of Indian-Chinese heritage, Quenino offers a richly layered, multicultural dining experience with a strong Asian focus. We were there to enjoy the latest iteration of their menu. We were pleased to find out that in addition to their Discovery Menu ($200++ per guest), Quenino has also introduced an à la carte menu, giving diners the freedom to curate their own experience.

Quenino Prelude- Tamarillo Tart 4/5

The first bite of the Quenino Prelude is the Tamarillo Tart, where a crisp tartlet is topped with tamarillos from the Cameron Highlands, paired with rasam gel, balonglong and chilli caviar. I liked that they showed us the actual Tamarillo fruit to smell and touch!

Quenino Prelude- Spiced Yam Dumpling 4.2/5

The second bite is a Spiced Yam Dumpling, drawing inspiration from both Indian vadai and Chinese dim sum wu kok. Encased within its crisp, golden shell is a savoury filling of prawns and poached oysters, enhanced with oyster kijap.

Octopus 4/5

Next came a beautifully plated salad starring Australian Octopus, loosely inspired by Sotong Kangkong. Instead of kangkong, however, the dish features a medley of locally sourced herbs and flowers such as pea tendrils and sweet potato leaves. It is finished with sweet soy sauce espuma, tempeh cream, green mango and Jicama terrine, crispy fish snacks, and macadamia nuts, giving us a playful, textural dish that is both vibrant and intriguing.

Indonesian Mud Crab 4.5/5

The next course of Indonesian Mud Crab was one of my favourites of the evening, a bold and flavourful take on both the hairy crab and the local classic white pepper crab. On top of the egg white custard is rich mud crab and roe, turmeric white peppercorn sauce, fragrant deep-fried shallots, puffed grains, and a savoury touch of cured egg yolk.

Amur Caviar 4.2/5

For something more indulgent, you can opt for the Amur Caviar (supplement +20), sourced from Yunnan, China. It’s elegantly served on a silky bed of dragon chive custard, with scallop mousse, razor clams, and a touch of fermented chilli. A luxurious dish for true caviar lovers, but personally, I found the Indonesian Mud Crab course more memorable.

Green Lip Abalone 4.8/5

The Green Lip Abalone resembles a piece of Yong Tau Foo, but with a creative twist. Instead of stuffed beancurd, the abalone is filled with prawn and green chilli, then delicately wrapped in veiled bamboo fungus. It's served with a rich brown butter sauce infused with Chinese Angelica herbs. A fusion dish where East meets West, executed flawlessly.

Peach and Young Gingerflower Popsicle 4.2/5

As a palette cleanser, we were served a Peach and Young Ginger Flower Popsicle topped with cured and candied peach, edible flowers, and served on a dish of dry ice. It was a light and sweet floral interlude that was both visually pleasing and refreshing.

Stone Axe M9 Wagyu Striploin 5/5

Every dish had been delicious thus far, but the highlight for me was this Stone Axe M9 Wagyu presented with Variations of Garlic. The Stone Axe M9 Wagyu Striploin was juicy, tender, and delightfully marbled, but what truly made the dish outstanding and unique was the imaginative presentation of garlic in five distinct forms. There was jungle garlic dust, a tangy pickled garlic sprout salad, airy black garlic foam, and Quenino’s house green garlic chilli sauce, playfully presented in a fast-food-style packet.

Adding a local touch, the dish also came with a warm pink garlic broth inspired by Bak Kut Teh, the beloved herbal pork rib soup. A very clever celebration of garlic that complemented the Wagyu beautifully and gave guests a lot of personal choice as to how to best enjoy their beef.

“Fried Rice" 4.8/5

Another standout on their menu is the “Fried Rice”, a creative reinterpretation inspired by three Southeast Asian rice dishes: Fried Rice, Mui Fan, and Nasi Ulam. Guests are presented with condiments carefully arranged in a ring. There is ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprouts, cucamelon, spring onions, coriander, garlic sesame crumbs and fried moringa leaf. The rice is then ladled into the centre, inviting guests to sample each condiment with the rice individually, before mixing it all up to enjoy.

Green Chilli Ice Cream 4.2/5

The Green Chilli Ice Cream dessert draws inspiration from Chef Su’s Chinese New Year traditions and the familiar ingredients she often finds at home during the festive season. It features pineapple, almonds, and bakkwa, while the ice cream delivers an extra creamy texture due to the inclusion of yoghurt and cheese.

Petit Fours and Mignardise 4/5

The Petit Fours and Mignardise showcase the effort put into the curation of the menu, right down to the very last bite. First, we have a crispy waffle infused with black sesame and sea salt, drizzled with fragrant shallot oil. Then, there is a tartlet inspired by Minjiang kueh, but featuring corn, peanut and salted egg yolk instead. On a bed of edible cocoa, we also had Kumquat and Sour Plum Sweets, as well as Bittersweet Chocolate Bonbons filled with rich black sesame paste, crafted in collaboration with Singaporean pastry chef Janice Wong.

As with my first visit to Quenino, the food remains unique and deeply flavourful, thoughtfully crafted with a deep respect for local ingredients and familiar tastes. The elegant ambience makes it an ideal setting for a special occasion, and with the introduction of their à la carte menu, there’s now even more reason to consider Quenino for your next night 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.


Quenino
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

White Rose Cafe @ York Hotel - SG60 Heritage Dining Series 2nd Installment, "Soulful Taste of Hokkien Delights"

As part of York Hotel's SG60 Heritage Dining Series, White Rose Cafe brings back another chapter of nostalgic flavours following the success of "Timeless Teochew Flavours." Running from 1 June to 31 July 2025, the latest instalment, "Soulful Taste of Hokkien Delights", features eight time-honoured Hokkien dishes that evoke the warmth and comfort of traditional home-style cooking.

D-I-Y Hokkien Popiah Set 4/5

The D-I-Y Hokkien Popiah Set ($35 for small / $65 for large) is available for both dine-in and takeaway, making it perfect for gatherings. It comes with soft, freshly made popiah skins and a generous spread of traditional fillings comprising sweet braised turnip, prawns, crushed peanuts, Chinese sausage, shredded egg, garlic, chilli, lettuce, and bean sprouts. It's a fun, interactive experience that enhances the joy of communal dining.

Crispy Oyster Omelette 4.5/5

The Crispy Oyster Omelette ($18) was a crowd favourite. Made with sweet potato starch and egg, the dish is stir-fried till crispy and topped with plump oysters and coriander. The slightly smoky, crisp-edged omelette pairs perfectly with the house-made chilli sauce, giving that extra spicy kick.

Deep-fried Prawn Ball 4.2/5

Known affectionately as Hei Zhor, the Deep-fried Prawn Ball ($16) is a nostalgic zi char classic. Stuffed with minced pork, prawn, and crunchy water chestnut, each golden nugget delivers a savoury crunch. Served with sweet sauce, this dish is moreish and difficult to stop at one.

Braised Pork Belly Bun / Kong Bak Pau 4/5

The Kong Bak Pau ($18) features thick slices of pork belly braised until fork-tender in a dark soy, garlic, and five-spice sauce. The meat is then tucked into fluffy lotus leaf buns. While the texture was on point, the flavour could have been a touch richer and more intense for a deeper umami punch.

Braised Hokkien Mee 3.8/5

This version of Braised Hokkien Mee ($20) leans toward the traditional Fujian style, with yellow noodles braised in savoury chicken stock, along with clams, pork belly, mushrooms, napa cabbage and dried shrimp. It's hearty and comforting, evoking memories of grandma's cooking. That said, the flavour could be heavier to leave a stronger impression.

Claypot Cabbage Rice 3.8/5

The Claypot Cabbage Rice ($20) is another dish that channels homely warmth. Wok-fried rice with cabbage, pork belly, mushrooms, dried shrimp, and pork lard is served in a claypot for a satisfying crust at the base. A drizzle of fragrant shallot oil ties it all together. I would have loved more cabbage and a bolder seasoning to elevate the flavours further.

Claypot Fish Head Soup with Yam 4.2/5

The Claypot Fish Head Soup with Yam ($22) is a standout, boasting a rich, full-bodied broth. Angoli fish head is deep-fried and simmered with yam, sour plum, and cabbage in a claypot, delivering a sweet and complex flavour. It's so comforting that we suggested the restaurant turn this into a full-on steamboat dish.

Sugar-glazed Yam and Sweet Potato Sticks 3.5/5

A nostalgic dessert often seen at banquets, the Sugar-glazed Yam and Sweet Potato Sticks ($10) combines fried yam and sweet potato coated in a crunchy sugar glaze. While the texture was enjoyable, the sugar coating was uneven, leading to some overly sweet bites.

White Rose Cafe's "Soulful Taste of Hokkien Delights" is a celebration of Hokkien heritage and the warmth of traditional cooking. Available from 1 June to 31 July 2025, the dishes here are perfect for those seeking a taste of the familiar, presented with care and authenticity.

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

SO DO FUN (蜀都丰) @ Guoco Midtown - Award-Winning Sichuan Cuisine With 17 Years Experience

With over 100 outlets in China, SO DO FUN (蜀都丰) has newly landed on our island with its first branch on the ground floor of Guoco Midtown, in Bugis.

The restaurant prides itself on using the freshest ingredients, which are air-flown and delivered daily. The extensive menu offers key signatures, sides, chilled dishes, and Sichuan hot dishes, with a good mix of spicy and non-spicy options to cater to all diners.

Boiled Live Fish in Spicy Broth 4.2/5

The classic Sichuan dish, Boiled Live Fish in Spicy Broth ($42.90 for 2 Pax Portion), is their top-selling item. It features tender fish slices in a spicy and numbing broth made with a generous mix of peppercorns, chilli peppers, and a blend of aromatic spices. We saw reviews on the fish being bony, but we didn't face that issue on our visit. While some may find it oily and salty, we found it authentically rich in flavour and thoroughly enjoyed it. I particularly liked the addictive lingering heat! The fish came with beansprouts, beancurd skin, and kelp. Definitely get white rice to go with this.

Grilled Prawns with Vermicelli and Minced Garlic 4.2/5

Next came the Grilled Prawns with Vermicelli and Minced Garlic ($21.90), served in a claypot on a gas stove. After pouring in a housemade sauce, the lid is placed back on and set to continue cooking. Once the timer was up, it was ready to be eaten. My dining companions loved the garlicky base, the vermicelli that had soaked up the flavour, and the well-cooked prawns.

Spicy Boiled Clams 4/5

The Spicy Boiled Clams ($18.90) came with decent clams, beansprouts and a couple of prawns. We found the spicy base here similar to the Boiled Live Fish in Spicy Broth. Hence, if you're already ordering the fish, you can skip this and try their other dishes instead.

Green Pepper Stir-fried Eggplant 4.5/5

The Green Pepper Stir-fried Eggplant ($14.90) was an interesting and well-seasoned dish. Even one of my dining companions, who is not usually a fan of eggplant, commented about liking it. Unlike the usual soft texture, the sliced green eggplant was firmer.

Pickled Radish Stewed Duck Soup 4.5/5

The soulful Pickled Radish Stewed Duck Soup ($19.90) felt like a warm hug on a cold day. The portion comfortably feeds 3-4 pax, and we all agreed that the clear, sour-savoury soup was one of the best we've had in a while.

Chilled Spicy Chicken 3.8/5

I was less a fan of the Chilled Spicy Chicken ($12.90). The chicken's texture was a touch dry, and the vegetables laid below didn't soak up the Sichuan flavours well.

Lipu Yam with Scallion Oil in Pot 4/5

The Lipu Yam with Scallion Oil in Pot ($12.90) was surprising. While it looked unassuming, the smooth yam and savoury starchy sauce complemented the white rice well. As they are thickly sliced, this works better as a sharing dish.

House Special Fried Rice 3.5/5

Even though the House Special Fried Rice ($11.90) was fried thoroughly in lard and turned out fragrant, we found it too pricey because it did not include any other ingredients.

Xuan Zi Cold Glass Noodles 3.5/5

We were looking forward to trying the Xuan Zi Cold Glass Noodles ($8.90), but we thought the texture could be better, as these broke off more easily.

Green Peppers with Preserved Egg 3.8/5

We were curious about So Do Fun's Green Peppers with Preserved Egg ($12.90). The preserved egg wasn't as distinct in its usual pungent flavour, while the green peppers lent a herbaceous note with a mild heat.

Jasmine Lemon Tea 4/5

We each had a cup of their fragrant and mildly sweet Jasmine Lemon Tea ($3.50), perfect for washing down all the rich and oilier flavours.

Mini Glutinous Rice Ball in Fermented Rice Wine 3/5

For desserts, we had both a cold and a hot item. For the former, we ordered the Mini Glutinous Rice Ball in Fermented Rice Wine ($3.90). This was served hot with an egg mixed into the rice wine, but the fermented rice wine was not as distinct as we would have liked.

Brown Sugar Ice Jelly 3/5

The Brown Sugar Ice Jelly ($3.90) was our cold dessert, which we’ve had better renditions of.

Most dishes at SO DO FUN are served in big portions. I recommend dining in a group in order to try and share more items. We enjoyed our meal but would skip the desserts and just go for the recommended signatures.

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.


SO DO FUN 蜀都丰
Midtown House
120 Beach Road
#01-01
Singapore 189769
Tel: +65 6550 2335
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Nearest MRT: Bugis (EW, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 4pm, 530pm - 1115pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Pi Food (香江小厨) @ Dhoby Ghaut - Teochew Menu Revamp Led by New Esteemed Chef from China’s Teochew Region

Renowned Chef Chen Kai Bin, hailing from China's Teochew region, has recently joined Pi Food, bringing with him a wealth of culinary expertise. Boasting an impressive culinary background, Chef Chen served as the Head Chef at the Garden Hotel's 4-star restaurant for eight years.

With his arrival, Pi Food has undergone a menu revamp, featuring a diverse selection of Teochew dishes.

Teochew Raw Marinated Crab 4.5/5

Marinated for four hours in a unique mix of Teochew fish sauce, lemon, garlic, chilli and coriander, this Teochew Raw Marinated Crab ($25) will appeal to seafood fans. I especially enjoyed the freshness of the coriander and the zesty-spicy flavours paired with the sweet crab meat. Apart from crab, the restaurant also offers Prawns ($24) and Clams ($16), which are prepared similarly.

Teochew Braised Platter 4.2/5

The Teochew Braised Platter ($32) offers a variety of braised duck, pork belly, intestine and soft beancurd. Carefully infused with over 20 herbs and spices, it results in a comforting depth of flavour.

I especially enjoyed the succulent duck slices and my dining companion liked how clean the intestines were.

Teochew Seafood Claypot Congee 4.2/5

Chef Chen's Teochew Seafood Claypot Congee ($48) combines a medley of prawns, crab and dry scallops in congee. This comforting main was served bubbling hot in the claypot with housemade chilli dips on the side. While the congee leaned more bland than I expected, the freshness and sweetness of the seafood shone through, complemented by the tang of the chilli sauce.

Steamed Yellow Croaker with Puning Soybean Sauce 4/5

For our fish dish, we had the Steamed Yellow Croaker with Puning Soybean Paste Sauce ($28), which was infused with Puning soybean paste sauce before steaming, complementing the sweetness of the fish.

Deep-fried Prawn Paste Pork Ribs 4.5/5

The Deep-fried Prawn Paste Pork Ribs ($22) is reminiscent of our local favourite Har Cheong Gai. I thoroughly enjoyed these tender and crisp pieces which were so flavourful!

Teochew Fried Oyster Omelette 3.8/5

I was less of a fan of their Teochew Fried Oyster Omelette ($16) as it was much more oilier than I preferred. This rendition by Pi Food has a higher ratio of starch to egg.

Braised Sweet Potato & Yam 4.5/5

Finally, we ended our meal with the Braised Sweet Potato & Yam ($10). It is a lovely dessert for us, with the strips of sweet potatoes and yam encased in a sweet and ultra-thin crust drizzled with a dash of fragrant shallot oil.

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.


Pi Food 香江小厨
9 Penang Road
#01-18
Singapore 238459
Tel: +65 9239 0686
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 10pm
Sun: 1030am - 930pm

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]