Hortus @ Gardens by The Bay Flower Dome - New Mediterranean Sharing Menu Comprising of 9 Dishes

Nestled within the lush beauty of Gardens by the Bay's Flower Dome, Hortus offers diners a taste of the Mediterranean, surrounded by vibrant blooms and cool serenity. With its focus on fresh, vibrant sharing plates and rustic wood-grilled mains, Hortus presents an experience that goes beyond the food—especially with its newly launched Mediterranean Sharing Set Menu ($68++ per pax), which even includes complimentary Flower Dome admission and a buggy ride to and from the Main Entrance. A perfect little getaway without leaving Singapore!

Hummus, Olive Oil and Paprika 4.8/5

Muhammara, Roasted Bell Pepper and Walnut Dip 4.5/5

The meal kicks off with an array of five sharing starters. The Hummus with Olive Oil and Paprika was an instant hit — creamy, nutty, and elevated by the earthiness of paprika and a generous drizzle of olive oil. It is paired beautifully with the warm, fluffy housemade pita. Equally delightful was the Muhammara, a roasted bell pepper and walnut dip that was slightly smoky, nutty, and tangy — a deliciously vibrant alternative to the classic hummus.

Fried School Prawns, Calamari, Whitebait with Lemon Aioli 4.5/5

Next up was the Fried Seafood Basket, featuring school prawns, calamari, and whitebait, all perfectly crispy and light, paired with a zesty lemon aioli. It was dangerously addictive, with each piece a burst of flavour and crunch.

Yellowtail Kingfish Crudo 4.8/5

The Yellowtail Kingfish Crudo was a standout among the starters. Dressed with bergamot and green olives and scattered with pomegranate seeds, it was refreshingly bright, delicately sweet, and brimming with Mediterranean sunshine.

Kingfish Collar with Cabbage and Fennel Salad and Nduja 4.2/5

Moving on to the mains, we tried the Kingfish Collar with Cabbage and Fennel Salad and Nduja. Grilled to crispy perfection on the outside while keeping the flesh moist and tender, the kingfish was livened up beautifully by a squeeze of lemon and the spicy kick from the nduja. The accompanying salad of cabbage and fennel provided a refreshing counterpoint.

Beef and Lamb Adana Kebab with Sumac Onions 4.2/5

We also sampled the Beef and Lamb Adana Kebab with Sumac Onions. Typically, kebabs can veer on the dry side, but Hortus' version was juicy, aromatic, and full of flavour. The sweet and tangy sumac onions on top brought a much-appreciated brightness to the hearty meat skewer.

Cracked Wheat Salad with Dill, Mint, and Pomegranate 4.2/5

Rice Pilaf with Pistachio and Lemon 4.5/5

To complement the mains, we had the Cracked Wheat Salad and the Rice Pilaf with Pistachio and Lemon. Both were excellent — the cracked wheat salad was herby and fresh with pops of pomegranate, while the rice pilaf was light, fragrant, and enhanced by the nuttiness of pistachios and citrusy lemon.

House churned Vanilla Gelato, Halva, Tahini 4.5/5

Desserts were a true surprise and delight. The House Churned Vanilla Gelato, paired with halva, tahini, pomegranate syrup, and mint, was a symphony of textures and flavours — sweet, nutty, creamy, and refreshing all at once.

Rose and Cardamom Basbousa 4.5/5

The final treat, Rose and Cardamom Basbousa, sealed the meal on a high note. The moist semolina cake, topped with house churned pistachio gelato and cardamom cream, offered a beautiful blend of floral and nutty flavours that was both comforting and exotic.

Hortus isn't just a restaurant — it's an experience. The combination of fresh Mediterranean flavours, an idyllic garden setting, and thoughtful touches like complimentary entry and transport make it a memorable destination dining spot. Whether you're celebrating a special occasion or simply craving a leisurely meal with a view, Hortus delivers in every way.

Note: This is an invited tasting.


Hortus
Flower Dome
Gardens by the Bay
18 Marina Garden Drive
#01-09
Singapore 018953
Tel: +65 6702 0158
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Nearest MRT: Bayfront MRT

Opening Hours:
Daily: 1130am - 330pm, 6pm - 10pm

Direction:
1) Alight at Bayfront MRT station. Take Exit B. Take the pathway to Bayfront Plaza Ticketing. Take for the shuttle bus to flower dome or walk to destination. Journey time about 10 minutes. [Map]

Locanda @ Rowell Road (Jalan Besar) - A Cosy Italian Trattoria Offering Hearty Classics

Locanda is a delightful new Italian trattoria nestled in the vibrant heritage district of Little India. Conceptualized by the Michelin-starred team behind Buona Terra, Locanda exudes the warmth and charm of a classic Italian "inn." In the past, locandas in Italy were places where weary travellers could find refuge and refuel with simple, hearty meals. Locanda brings this tradition to life in Singapore with a menu filled with comforting Italian classics.

Locanda Soft Roll with Eggplant, Tomato Dip 4.2/5

We began the evening with the Locanda Soft Roll with Eggplant, Tomato Dip ($8). The bread was warm, soft, and buttery, making it the perfect pairing with the tangy, flavourful eggplant and tomato dip. It was a simple yet satisfying start to our meal.

Gnocco Fritto E Affettati 3.5/5

Next, we moved on to the Gnocco Fritto E Affettati ($15/50g of selected cold cuts). The Gnocco Fritto — golden-brown fried dough puffs — was an absolute delight. The crispy exterior gave way to a soft, airy interior, which paired beautifully with the selection of classic Italian cold cuts.

Focaccia Bread, Casera Cheese, Lardo, Hazelnuts, Truffle, Honey 4/5

Focaccia, Scamorza, Black Pepper, Grilled Zucchini 4/5

We had the pleasure of trying two variations of focaccia, starting with the Focaccia Bread, Casera Cheese, Lardo, Hazelnuts, Truffle, Honey ($18). Topped with melted Casera cheese, lardo, and toasted Piedmont hazelnuts, it was finished with a drizzle of truffle honey and shaved black truffle. Every bite was a symphony of creamy, nutty, and earthy flavours.

The second version, Focaccia with Scamorza, Black Pepper, Grilled Zucchini ($18), was equally delightful. The smoky Scamorza cheese paired with the fresh crunch of grilled zucchini and a hint of black pepper. Both focaccia options were so good that I honestly couldn't choose a favourite.

Deep Fried Marinated Sardine, Onion and Raisin 4.2/5

One of the standouts for me was the Deep-Fried Marinated Sardine, Onion, and Raisin ($22). Deep-fried and marinated in vinegar, the sardines were served atop a crispy fried polenta base, accompanied by braised onions, raisins, pine nuts, and a hint of mint. It was a perfect blend of sweet, savoury, and tangy flavours.

Yellowtail, Lemon, Fennel Oil 3.8/5

We also tried the Yellowtail, Lemon, Fennel Oil ($28), a light and clean dish featuring fresh slices of yellowtail dressed with a bright lemon dressing and a sprinkle of sea salt. The charred orange segments added a hint of bitterness that balanced the dish beautifully, while the fennel oil provided an aromatic finish.

Veal Eye Round, Tuna Sauce and Capers Berry 4/5

The Veal Eye Round ($24) is a boneless cut from the rear leg of the calf that's first sous-vide, then seared to perfection in the pan. It's thinly sliced and served with a classic tonnato sauce, then garnished with a drizzle of olive oil, salt, and caper berries. The dish is understated, focusing on the pure tenderness of the veal and its mild, delicate flavour. It's a straightforward preparation that highlights the quality of the meat without unnecessary embellishments, perfect for those who enjoy simple yet expertly executed dishes.

Tagliolini, Fresh Tomato, Crab, Lemon 4.2/5

When it comes to pasta, Locanda does not disappoint. The Tagliolini, Fresh Tomato, Crab, Lemon ($28) was one of my favourites, featuring perfectly cooked tagliolini in a sweet and tangy tomato sauce with generous chunks of crab and a zesty hint of lemon. It reminded me of a refined version of Singapore's chilli crab but with pasta — a real treat for seafood lovers.

Pappardelle Ragu Genovese, Mix Mushrooms 4.2/5

The Pappardelle Ragu Genovese, Mixed Mushrooms ($24) was another excellent option. The wide, ribbon-like pasta was coated in a rich, hearty beef ragu made from different cuts of Australian beef, slow-braised until tender. The addition of braised mushrooms added depth to the dish, creating a perfect balance of flavours and textures.

Malloreddus, Red Wine Octopus Ragu, Capers 3.8/5

We tried the Malloreddus, Red Wine Octopus Ragu, Capers ($28) for something a bit different. The shell-like pasta had a pleasant bite, and the octopus ragu was flavorful and rich, elevated by the capers' briny punch.

Spaghetti ai Frutti di Mare 4.5/5

I recommend the Spaghetti ai Frutti di Mare ($118++) for larger groups, which is good for up to 4 people. This seafood pasta was tossed in a luscious tomato sauce and topped with an assortment of sautéed seafood, including clams, lobster, scampi, and red prawns. A seafood lover's dream!

Secreto Iberico Pork, Braised Endive, Apple 4.2/5

The Secreto Iberico Pork, Braised Endive, Apple ($39) stood out among the mains. The Iberico pork was beautifully glazed with pork jus, honey, and spices, then grilled over binchotan for a smoky, caramelized exterior. The tender meat was perfectly complemented by the slightly bitter braised endives and sweet apple sauce.

Hanging Tender, Rucola & Parmesan 4.2/5

We also tried the Hanging Tender, Rucola & Parmesan ($42). The lesser-known cut of beef was simply seasoned with salt and grilled to perfection, served with beef jus, a peppery rucola salad, and shavings of Parmesan. It was a no-frills dish that allowed the beef's rich, natural flavour to shine.

Gelati & Sorbetti 4/5

To finish, we had a scoop of Gelati & Sorbetti ($9/scoop). While the pistachio and chocolate gelati were delicious, I found them a bit pricey for the portion size. However, the real star of the dessert menu was the Sicilian Cannolo ($15/2pc). Each cannolo was filled with a luscious mix of Artigiana ricotta, chopped Valrhona 55% chocolate, candied orange and lemon, and finished with Sicilian pistachio on each end. It's a perfect sweet ending to an indulgent meal.

Sicilian Cannolo 4/5

Locanda brings the warmth and hospitality of a traditional Italian inn to Singapore, with a menu full of comforting and well-executed Italian classics. Whether you're in the mood for delicious pasta, hearty meat dishes, or an authentic Italian dessert, Locanda delivers a memorable dining experience in the heart of Little India. It is an excellent spot for a cosy meal with friends or family, and I'll definitely be back to try more of their offerings.

Note: This is an invited tasting.


Locanda
109 Rowell Road
Singapore 208033
Tel: +65 9619 2691
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Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Wed-Fri: 6pm - 12midnight
Sat-Sun: 12pm - 3pm, 6pm - 12midnight

Direction:
1) Alight at Jalan Besar MRT station. Take Exit B. Walk straight down Jalan Besar Road. Walk to Rowell Road. Turn left onto Rowell Road. Walk to destination. Journey time about 5 minutes. [Map]

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy

Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.

Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.

Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Esora @ Mohamed Sultan Road - Celebration of the Organic Beauty and Purity Found in the Finest Seasonal Produce

Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.

Foie Gras Monaka 4.5/5

Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.

The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.

Snowcrab 4.2/5

The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.

Fugu 4.8/5

The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.

Esora Winter Hassun

The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.

Himi Kanburi - Winter Yellowtail Fish 4.5/5

Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.

Ankimo - Monkfish Liver 4/5

Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.

Ruri'lro Nasu - Blue Eggplant 4.5/5

The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.

Kasujiru 4.8/5

In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.

Akamutsu - Black Throat Sea Perch 4.2/5

Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.

Omi Wagyu 4.5/5

The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.

Donabe 4.5/5

The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.

Setoka

Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.

Sweet Potato 4/5

The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.

Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.

Note: This is an invited tasting.


Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Continue walking down River Valley Road. Turn left onto Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]