CUDO @ Stanley Street - Vibrant Latin Flavours Take Centre Stage at Cudo’s New Saturday Brunch

Tucked along Stanley Street, Cudo brings a fiery, free-spirited energy to the weekend dining scene with its newly launched Saturday brunch. Drawing inspiration from modern Latin cuisine, the menu leans into bold flavours and vibrant combinations, while keeping things approachable with brunch-friendly plates and shareable dishes designed for leisurely grazing.

Sundried Tomato and Artichoke Dip 4/5

We began with the Sundried Tomato and Artichoke Dip ($15), a comforting yet flavour-packed starter. The dip blends sundried tomatoes with cream cheese and sour cream, further enriched with aromatic basil oil. Topped with chopped green olives, artichokes and a drizzle of chipotle oil, each scoop delivers a tangy, smoky depth. The accompanying fried tortilla chips are crisp and sturdy, making them perfect vessels to mop up every bit of the creamy dip.

Chilli Scramble 4.2/5

The Chilli Scramble ($17) offers a Latin twist on a brunch staple. The softly scrambled eggs are laced with chilli tomatillo salsa, giving the dish a gentle heat and a slightly tangy lift. Finished with feta and sour cream, it strikes a balance between richness and brightness. Paired again with fried tortilla chips, it becomes a hearty, satisfying plate that works equally well as a light main course.

Torched Truffadito 4.2/5

One of the highlights is the Torched Truffadito ($27). Featuring thick slices of yellowtail, the dish showcases the fish’s freshness and clean sweetness. The interplay of shoyu, ancho chilli and truffle-infused tiger’s milk adds layers of umami and citrusy brightness, while pickled radish introduces a refreshing crunch. The torching lends a subtle smokiness, rounding out a vibrant and well-composed dish.

Cauliflower 4.2/5

Vegetable dishes are far from an afterthought here. The Cauliflower ($16) impresses with its bold seasoning and textural contrast. Baked with house pesto, the florets retain a pleasant bite before being paired with a creamy Aji Amarillo-based sauce — a hallmark of Peruvian cuisine. Enhanced with shallots, garlic, jalapeño, turmeric and lime juice, the sauce is both zesty and indulgent. Finished with Cotija cheese and torched until lightly caramelised, the dish is further lifted by a side of fresh pico de gallo and parsley, adding brightness to each mouthful.

Lobster Enchiladas 4.5/5

For something more indulgent, the Lobster Enchiladas ($38) delivers on both flavour and richness. Generous chunks of Boston lobster are folded into a luscious mixture of shallots, garlic, pickled jalapeño, cream, caper juice and a blend of cheddar and smoked cheeses. Wrapped in a flour tortilla and baked, the enchiladas are served with a deeply flavourful lobster bisque enriched with kani miso, with a hint of lime to cut through the richness. The addition of salsa, crema, chipotle oil and herb oil provides layers of flavour, allowing diners to customise each bite.

Lamb Pastor 4.2/5

The Lamb Pastor ($28) showcases robust, slow-cooked flavours. The lamb shoulder is braised for six hours in an adobo chilli paste with cumin and coriander, resulting in tender, flavourful meat that pulls apart easily. Served on a corn tortilla, it is layered with smashed avocado, pineapple pico de gallo and Salsa Rosada, then finished with pickled onions. The combination of smoky, savoury lamb with sweet pineapple and creamy elements creates a well-balanced and satisfying taco.

Coconut Tres Leches 4.2/5

To end on a sweet note, the Coconut Tres Leches ($14) is a light yet indulgent dessert. The airy sponge is soaked in a mixture of coconut milk, condensed milk and cream, then lightly sprayed with white rum for added depth. Topped with thick coconut cream, toasted coconut flakes and berry compote, it offers a tropical finish that is both fragrant and refreshing.

Caramel and Date Pastel 4.2/5

The Caramel and Date Pastel ($15) leans towards a richer profile. The moist date and chocolate sponge is layered with luscious caramel sauce and complemented by a brown butter crumble. A scoop of coffee ice cream adds a bittersweet contrast, balancing the dessert’s sweetness while enhancing its depth.

Cudo’s Saturday brunch is a lively expression of modern Latin flavours, weaving together bold spices, bright acidity and comforting textures. With its mix of vibrant small plates and hearty mains, it offers a refreshing alternative to the usual brunch fare in the city.

Note: This is an invited tasting.


CUDO
13 Stanley Street
Singapore 068732
Tel: +65 8221 6330
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 1030pm
Fri-Sat: 1130am - 1130pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to McCallum Street. Turn right onto McCallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

Man Fu Yuan @ Frasers House - Threads of Fire & Spice: A Four-Hands Cantonese-Thai Collaboration

Man Fu Yuan (满福苑) at Frasers House, Luxury Collection Hotel, Singapore presents Threads of Fire & Spice, a limited-time four-hands collaboration with Lily’s from The Ritz-Carlton, Bangkok, available exclusively from 17 to 18 July 2026. Bringing together the refined precision of Cantonese cuisine and the bold, aromatic vibrancy of Thai flavours, the experience unfolds through a thoughtfully curated menu that layers fire, spice, fragrance, and depth across each course. This spectacular 12-course dinner is priced at $208++ per person, with an optional 5-glass wine pairing available for an additional $50++ per guest.

Amouse Bouche Lily’s: Emerald Yellow Fin 4.2/5

The evening begins on an elegant note with a trio of amuse-bouches that set the tone for the journey ahead. Chef Pop’s Emerald Yellow Fin (翡翠黄鳍) is both delicate and expressive — a matcha-infused crisp crowned with yellowfin tuna tartare, avocado-matcha puree, and ikura. The interplay of earthy matcha and the natural sweetness of the tuna creates a refreshing opening, lifted by the gentle salinity of roe.

Amuse Bouche Man Fu Yuan: Ocean Elixir 3.5/5

Following that, Chef Aaron’s Ocean Elixir (海之清露) offers a chilled Teochew-style seafood consomme, its clarity and depth enhanced by fragrant lemongrass aromatics that lend a subtle Southeast Asian lift.

Cold Prelude Lily’s & Man Fu Yuan: Pu’er Whisper 4/5

Completing the opening sequence is Pu’er Whisper (普洱烟韵), a collaborative creation featuring lightly smoked kingfish paired with smoked Pu’er tea, Tubtim Siam pomelo, Thai chilli puree, and calamansi. The dish delivers a refined balance of smokiness, citrus brightness, and restrained heat, showcasing the harmony between both culinary traditions.

Soup Man Fu Yuan: Silk Tofu Consomme 4.5/5

The Silk Tofu Consomme (极汤锦绣豆腐, 奶白菜) is a masterclass in Cantonese technique. The consomme, painstakingly prepared from pork, chicken, and Chinese cured meats, is steamed over eight hours to achieve remarkable clarity and depth. Paired with handcrafted flower tofu of silky, almost ethereal texture, the dish reflects the discipline and finesse that define classical Cantonese cuisine.

Ocean Lily’s: Chiang Mai Khao Soi Softshell Crab 4.2/5

Thai influences come to the forefront with Chiang Mai Khao Soi Softshell Crab (清迈软壳蟹) by Chef Pop. Here, sustainable softshell crab is paired with yellow noodles and ikura, all enveloped in a rich, aromatic Chiang Mai curry. The dish reimagines the beloved Northern Thai staple with a contemporary touch, balancing creaminess, spice, and umami.

Poultry Man Fu Yuan: Perfumed Duck 5/5

A highlight from Man Fu Yuan is the Perfumed Duck (幽香泰茶鸭). The Irish duck breast is roasted and tea leaf-smoked, imparting a subtle smokiness that complements its tender, succulent flesh. A tamarind glaze adds a gentle tang, while plum tomatoes add brightness, resulting in a dish that elegantly bridges Cantonese roasting traditions with Thai-inspired acidity and fragrance.

Signature Lily’s & Man Fu Yuan: Typhoon Lobster 4.2/5

The collaboration reaches a crescendo with the Typhoon Lobster (泰风 · 蒜香龙虾), a defining creation that encapsulates the menu’s spirit. Inspired by Cantonese “Typhoon Shelter” style cooking, the rock lobster is elevated with Thai and Southeast Asian aromatics. Crispy garlic, dried chilli, and a fragrant tom yum essence deliver layers of complexity, marrying wok hei intensity with vibrant spice and citrus notes.

Heritage Lily’s: Massaman Wagyu Short Rib 4/5

Chef Pop’s Massaman Wagyu Short Rib (玛莎曼和牛) is another standout, offering a luxurious interpretation of the classic Southern Thai curry. The Wagyu short rib is slow-braised to fork-tender perfection, absorbing the deep, aromatic spices of the Massaman curry. Finished with a velvety Southern curry hollandaise, crispy fried shallots, and kaffir lime essence, the dish strikes a harmonious balance between richness and brightness.

The Scallop Legacy (带子皇炒饭) by Chef Aaron reinterprets Cantonese baked fragrant rice with king scallop, preserved vegetables, and cheese. Presented with a tableside flourish, the dish captivates both visually and aromatically — so much so that it momentarily distracts from taking a photo of it — but its comforting yet elevated flavours leave a lasting impression.

Palate Cleanser Lily’s & Man Fu Yuan: Lime Lychee Cloud 4.2/5

A refreshing Lime Lychee Cloud cleanses the palate with its light, aromatic profile. The lychee sorbet, infused with kaffir lime and lemongrass, is bright and uplifting, preparing diners for the dessert finale.

Dessert Lily’s & Man Fu Yuan: Golden Mango Duo Symphony Rice Pudding Mango 4.5/5

Dessert arrives in a duo that celebrates tropical indulgence. The Golden Mango Duo Symphony Rice Pudding Mango pairs creamy rice pudding with coconut and vanilla sauce, offering a comforting, luscious finish.

Dessert Lily's & Man Fu Yuan: Mango Puree 4/5

This is complemented by a chilled Mango Puree with pink pomelo and peach collagen, delivering a refreshing contrast with its clean, fruity sweetness.

Petite Four Man Fu Yuan: Milk Tea Egg Tart, Pandan Red Date Cake 4/5

Threads of Fire & Spice is a compelling showcase of culinary synergy, where two distinct traditions intertwine seamlessly. Chef Aaron and Chef Pop demonstrate how contrasting techniques and flavour philosophies can come together in harmony, creating a dining experience that is both refined and exciting. With its limited two-day run, this collaboration offers a rare opportunity to experience a thoughtfully orchestrated dialogue between Cantonese elegance and Thai vibrancy.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 10pm
Sat-Sun, PH: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Po Restaurant @ The Warehouse Hotel - Celebrates Singapore Nanyang Heritage Cuisine

This October, Po Restaurant at The Warehouse Hotel unveils its brand-new menu, celebrating Singapore's rich Nanyang heritage and culinary traditions. Moving away from its previous mod-sin concept, the new direction is led by Head Chef Desmond Yong, who brings nearly two decades of experience, including his tenure as Head Chef at Rempapa, and a background spanning hawker stalls to refined kitchens. Together with his team, he has crafted a diverse yet concise menu showcasing dishes from Chinese, Malay, Indian, Eurasian, and Peranakan traditions. Treasured family recipes, either his own or generously shared by others, are reinterpreted with finesse.

Samsui Chicken 5/5

For starters, the Samsui Chicken was a pure delight. Served chilled, the poached organic chicken was tender, with slightly gelatinous skin. Complementing it was a gingery, garlicky dressing that beautifully whetted the appetite.

Singgang Serai 4.5/5

Another outstanding starter was the Singgang Serai ($24), inspired by a Eurasian fish curry. The mackerel stew, rich with turmeric rempah and coconut milk, was encased in a toasted rice shell and topped with a delicate tomato jelly. The jelly lent a fruity sweetness and gentle tartness that balanced the umami-packed stew, while the rice shell, reminiscent of a Japanese monaka, added mild sweetness and textural crunch to each bite.

Ikan Kerabu 4/5

The Ikan Kerabu ($28) reimagines the classic Peranakan kerabu with yellowtail cured in ginger flower and plum dressing, topped with a tangy herb salad, sakura shrimp, and coconut. While the dish was delicious, the use of herbs and coconut could be less restrained to better accentuate its kerabu character.

Kambing Masak Lemak Chilli 5/5

The Kambing Masak Lemak Chilli ($28) was scrumptious, featuring ultra-tender, slow-braised lamb in a rich, aromatic spiced curry. The meat had a lovely char that deepened its flavour, and the fluffy steamed rice vermicelli served as the perfect accompaniment to the heady curry.

Housemade Beancurd with Crabmeat 3/5

Among the main dishes, the Housemade Beancurd with Crabmeat ($32) featured silky steamed egg beancurd topped with plump crabmeat in superior sauce. While enjoyable, it leaned more toward an elevated Japanese chawanmushi than a Chinese-style dish, perhaps because of the addition of ikura.

Sotong Masak Hitam 4.5/5

The Sotong Masak Hitam ($30) showcased a Peranakan classic of squid cooked in its own ink. Stir-fried with rempah and reduced to a thick, glossy sauce, it was richly spiced with just a hint of heat. The squid roe, left intact, lent additional depth and creaminess, making each bite satisfying and full-bodied. The tentacles, coated in a blend of rice and corn flour, were a brilliant touch, adding crisp texture to this traditional dish.

Itek Sioh 5/5

The Itek Sioh ($30) was prepared confit-style, simmered in tamarind, coriander seed, and dark soy sauce. It was easily one of the better duck leg confits I've had in a while, with meat that was perfectly tender and well-balanced in flavour.

Babi Tohay 3/5

The Babi Tohay ($32) featured Iberico pork slowly braised in Po's house-made fermented krill paste and red rice paste. While the gravy was delectable, I found some of the meat slightly dry.

Lobster Mee 4.5/5

The Lobster Mee ($58) offered a luxurious take on KL Hokkien Mee, brimming with pork lard and premium seafood. Udon noodles were used instead of the typical yellow noodles. While purists may miss the alkaline bite of the original, I appreciated the chewiness of the udon, which made the dish feel lighter against the dark, flavoursome soy gravy.

Brinjal Fry 2/5

For vegetables, the Brinjal Fry ($24) featured South Indian-style pan-grilled eggplant, drizzled with honey and topped with spiced puffed rice and feta. While it aimed for an Indian-inspired profile, the flavours didn't quite come together, and the brinjal itself was slightly tough and watery. I was reminded of a stir-fried brinjal dish I had previously had over here. It was more rustic in presentation but homely and delicious in flavour.

Nasi Telang 4.5/5

There's always room for rice, and the Nasi Telang ($12) was a fragrant pleasure, glossy with ghee and aromatic with herbs.

Kueh Tingkat 3/5

Yuzu Cheng Tng 3.5/5

For desserts, we had the Kueh Tingkat ($22), featuring three freshly made varieties of kueh, and the Yuzu Cheng Tng ($18). The kuehs were pleasant, though the kueh kosui was a touch too sweet and lacked the desired softness. The Cheng Tng was light and refreshing, elevated by a scoop of yuzu sorbet.

Po's refreshed menu reflects Singapore's diverse culinary roots with heart and intent. Many dishes shine with thoughtful execution, though a few have lost a touch of their traditional soul in the process of refinement. Still, kudos to Chef Desmond Yong and his team for steering Po in a bold new direction amid today's challenging F&B landscape.

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.


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

Restaurant Cougar Lee (錦軒) @ Tras Street - Modern Chinese Cuisine with a Global Flair

Restaurant Cougar Lee (錦軒) on Tras Street is the newest addition to the scene, offering a fresh take on traditional Chinese cuisine. At the helm is Beijing-born Chef Ethan Lee, who brings a wealth of culinary experience from across Europe, including Lyon, Italy, and Barcelona, as well as his grounding in his family's Beijing restaurant. His cross-cultural background has shaped a bold and inventive menu that surprises while staying rooted in comfort and familiarity.

Lee's Steamed Roasted Iberico Pork "Siu Mai" 4.2/5

Lee's Steamed Roasted Iberico Pork "Siu Mai" ($3.90/pc, min. 5 pcs) is freshly made daily. These parcels reveal hand-chopped Iberico pork bursting with juicy richness, finished with garden greens and a hint of wasabi for a gentle kick. The presentation stood out — a playful twist on the classic siu mai with a crispy skirt reminiscent of Japanese gyoza.

Fish Maw, Silkie Fowl, Double Boiled Soup 3.8/5

The Premium Double Boiled Soup of the Day is Fish Maw, Silkie Fowl, Double Boiled Soup ($15/pax). It offered nourishment and comfort, though it lacked the depth and intensity one might expect from a traditional Cantonese-style soup.

Yellow Tail Amberjack 3.8/5

The Yellowtail Amberjack ($18) was well-portioned, featuring thickly sliced amberjack accompanied by a combination of tomato and mango. While refreshing, the citrus dressing leaned a little too sharp, overshadowing the natural sweetness of the fish and fruit.

Foie Gras Terrine wrapped in Filo Foil 4/5

The Foie Gras Terrine wrapped in Filo Foil ($6.90/pc, min. 2 pcs) was a creative highlight. Marinated with Chinese spices like five spice, star anise, and dried apple, the foie gras was slow-cooked in German sweet wine, encased in crisp filo pastry, and finished with a fruity vinegar sauce. The result is a beautifully balanced mouthful of richness and acidity.

The Classic Ngoh Hiang 4/5

The Classic Ngoh Hiang ($16) is a refined take on the local favourite. Handcrafted daily, the meat rolls are juicy with a satisfying crunch, complemented by a tangy and mildly spicy Nam Jim sauce that enhances the savoury flavours.

Braised Monkfish 4.5/5

The Braised Monkfish ($48) was one of the evening's standouts. Firm yet delicate, the monkfish paired beautifully with jumbo asparagus and heirloom tomatoes. The savoury, mildly spicy sauce was the soul of the dish, tying everything together in harmony.

Grilled King Prawn with Handmade Noodle 3.8/5

The Grilled King Prawn with Handmade Noodle ($32) featured springy noodles cooked in a prawn and tobiko bisque, topped with a grilled king prawn. While the presentation was appealing, the bisque could have been more robust and flavourful to bring the dish to life.

Homemade Burnt Cheesecake 4.5/5

Dessert was a delightful surprise. The Homemade Burnt Cheesecake with Chives ($12) is served with salted egg yolk ice cream. The cheesecake was creamy and luscious, with the chives adding an aromatic twist. The salted egg yolk ice cream paired perfectly, elevating the dessert with a sweet-savoury balance that kept us going back for more.

Guests can look forward to a wide range of offerings, from à la carte "tapas-style" small plates and mains to handcrafted desserts. For those seeking value, the set lunch and dinner menus are a great introduction to Chef Lee's creativity – starting from $25 for lunch and $35 for dinner, an exceptional value for its calibre.

Special Promotion – Enjoy over 50% OFF Set Menus:
Lunch: 4-course set at $25 (U.P. $55) | 5-course set at $35 (U.P. $88)
Dinner: 5-course set at $35 (U.P. $88) | 6-course set at $50 (U.P. $158)

Restaurant Cougar Lee (錦軒) combines Chinese tradition with European finesse, bringing a touch of flair and imagination. Chef Ethan Lee's creations showcase an adventurous yet thoughtful approach, offering a refreshing perspective to contemporary Chinese dining in Singapore.

Note: This is an invited tasting.


Restaurant Cougar Lee (錦軒)
61 Tras Street
Singapore 079000
Tel: +65 81624965
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 10pm
Fri-Sat: 1130am - 230pm, 530pm - 1030pm
(Closed on Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]