Barrel Story of Hikibi @ Cecil Street - Modern izakaya That Brings Fire, Whisky, and Craftsmanship Together Under The Artistry of Hibiki

Barrel Story of Hikibi marks a global milestone as the first Hibiki-led concept restaurant to open outside of Japan. Located in the heart of Singapore’s CBD, this modern izakaya is guided by the spirit of omotenashi — Japanese hospitality expressed through sincerity, attentiveness, and thoughtful details. Bringing together wood-fire cooking, refined flavour construction, and whisky pairing, Barrel Story of Hikibi presents a contemporary interpretation of the Japanese izakaya experience. Open for both lunch and dinner, the restaurant offers flexibility through a well-curated à la carte menu alongside set dining experiences.

Festive Yu Sheng (pre-order required) 4/5

Given the Chinese New Year period, we began with the Festive Yu Sheng, which requires advance ordering. It came as a pleasant surprise to find Yu Sheng on the menu of a modern Japanese izakaya. It was an unexpected yet festive nod to local dining culture.

Smoked Nuts and Raisin 4.5/5

The Smoked Nuts and Raisin ($8) were dangerously addictive. Infused with deep smokiness, each bite was moreish and set the tone perfectly for the meal ahead.

Prosciutto, Cream Cheese & Strawberry Maki Roll 4/5

The Prosciutto, Cream Cheese & Strawberry Maki Roll ($18 for 4 pcs) was a delightful play on contrasts. Cream cheese and strawberry are wrapped in savoury prosciutto, resulting in a harmonious balance of sweet, salty, and creamy with pleasing textural layers. A Shine Muscat variation is also available for those seeking an elevated fruit-forward option.

Suckling Pig 4.5/5

The Suckling Pig ($22) came in the form of boneless pork belly cubes, crowned with crisp crackling skin and marinated in Chinese spices. Beneath the brittle skin lies a luscious layer of fat and tender meat. Paired with Japanese mustard, the dish felt familiar yet refined, reminiscent of our local sio bak, but executed with finesse.

Tonsoku Harumaki 4.2/5

The Tonsoku Harumaki ($12/pc) offered a clever reinterpretation of a spring roll. Braised pig trotter is wrapped in spring roll skin and deep-fried till golden. It immediately brought to mind Kong Bak Pau, but reimagined in a crispy, handheld format.

Uni-corn Croquette 4.5/5

A standout dish of the night, the Uni-corn Croquette ($24 for 2 pcs) delivered on both creativity and indulgence. Encased in a crisp shell is creamy corn, topped generously with uni. It’s an unexpected yet winning combination that truly impressed my palate.

BARREL Chicken Rice 4.2/5

The BARREL Chicken Rice ($46) is a Hibiki-inspired take on Singapore’s iconic dish. Garnished with caviar and served with an in-house special sauce, this is likely the most expensive chicken rice in town. Price aside, the flavours were spot on, from the fragrant rice to the chilli and ginger sauces, all on par with a good traditional chicken rice stall.

Aburi Wagyu Donabe 4.2/5

The Aburi Wagyu Donabe ($68) featured aburi A5 wagyu, cured egg yolk, green onion, and nori atop flavoursome rice. Comforting and deeply satisfying, the charred wagyu paired beautifully with the rice for a luxurious yet soulful finish.

Soft Serve “HIBIK!” 4.5/5

We wrapped up the meal with the Soft Serve “HIBIK!” ($12), made with organic honey and Maldon salt. Soft, creamy, and lightly sweet, the dessert was elevated by Hibiki-infused honey, a subtle but elegant finale to the meal.

Barrel Story of Hikibi successfully bridges Japanese craftsmanship with local familiarity, delivering a dining experience that feels both refined and approachable. Whether you’re here for whisky pairings, inventive izakaya dishes, or a luxurious twist on comfort food, Barrel offers a compelling reason to visit.

Note: This is an invited tasting.


Barrel Story of Hikibi
The Quadrant
19 Cecil Street
Singapore 049704
Tel: +65 80287100
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

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

Hai Tien Lo @ Pan Pacific Singapore - Welcomes the Lunar New Year with Festive Celebrations and Culinary Delights

Executive Chinese Chef Edden Yap and his culinary team at Hai Tien Lo, Pan Pacific Singapore, have crafted a Lunar New Year feast that balances tradition with refinement. Available from 23 January to 3 March 2026, the eight set menus and à la carte specialities are designed to celebrate prosperity, happiness, and good fortune. We had the pleasure of sampling the Joyous Abundance Menu, a carefully curated journey through festive classics elevated with premium ingredients.

Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon 4.5/5

A spectacular start to the meal, the Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon is all about abundance and finesse. Plump whole abalone anchors the platter with prized chew and natural sweetness, complemented by succulent lobster and delicately smoked salmon. Tossed with crisp vegetables, pickled accents, crushed peanuts, and sesame seeds, the tangy-sweet house dressing harmoniously binds the textures and flavours. Luxurious yet approachable, this is prosperity served on a plate.

Double-boiled Dendrobium Chicken Soup 4.5/5

The restorative Double-boiled Dendrobium Chicken Soup, which features free-range chicken, fish maw, whole abalone, dried scallops, and sea whelk, is quietly elegant. Double-boiled with Dendrobium orchid stems, the broth is naturally sweet and crystal clear, infused with subtle herbal freshness and a lingering mineral nuance. It's soothing, refined, and deeply comforting, a perfect interlude before the richer dishes.

Sliced Crispy Barbecued Suckling Pig with Caviar 4.2/5

The Sliced Crispy Barbecued Suckling Pig with Caviar impresses with shatteringly crisp skin and tender meat beneath. Each slice is finished with caviar, introducing a briny pop that cuts through the richness without overpowering it. The balance of textures and flavours is precise, making this an indulgent yet measured dish.

Sliced Beijing Duck and Jelly Fish 4/5

The Sliced Beijing Duck and Jelly Fish brings together two classic Chinese delicacies with distinct personalities. Thinly sliced Beijing duck showcases lacquered skin and gentle smokiness, while jellyfish adds a crisp, cooling contrast. Together, they create a harmonious progression of textures and flavours — composed, refreshing, and engaging.

Steamed Half East Australian Lobster in Chinese Wine Broth 4.5/5

The East Australian Lobster shines in minimalist fashion, steamed to tender perfection. The accompanying Chinese wine broth lends subtle warmth and aromatic depth, enhancing but never overshadowing the lobster's natural sweetness. A lesson in letting premium ingredients speak for themselves.

Braised South African 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce 4.5/5

A ceremonial centrepiece, the Braised South Africian 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce celebrates patience and craftsmanship. The 10-head whole dried abalone is tender yet springy, paired with silky sea cucumber, all cloaked in a glossy, umami-rich abalone sauce. Each bite is indulgent, deeply savoury, and profoundly satisfying — a masterclass in Cantonese braising.

Sauteed Japanese A5 Wagyu Beef with Fresh Mushrooms and Green Vegetables 4.2/5

The A5 Wagyu melts effortlessly, its buttery richness complemented by earthy mushrooms and crisp green vegetables. Minimal seasoning allows the beef's natural sweetness to shine, making this a balanced and composed highlight of the menu.

Stewed Inaniwa Udon with Pan-fried East Spotted Grouper Fish Fillet in Fish Broth 4.2/5

A comforting yet refined course, the Inaniwa Udon absorbs the clean, oceanic sweetness of the clear fish broth. Topped with a lightly pan-fried East Spotted Grouper fillet, the dish achieves a delicate interplay of textures and flavours. It is elegant, soothing, and precise.

Prosperity Nian Gao coated with Peanuts and Shredded Yam 4.2/5

A festive dessert that balances tradition and texture. The tender Nian Gao is coated with crushed peanuts and shredded yam, offering a delightful contrast between chewiness and crunch. Golden and auspicious, it's a playful, celebratory take on a Lunar New Year classic.

Double-boiled Bird's Nest with Peach Gum and Red Dates, in Young Coconut 4.5/5

A luxurious finish, the Double-boiled Bird's Nest with Peach Gum and Red Dates combines bird's nest, peach gum, and red dates, served in refreshing young coconut water. Silky, gelatinous, and delicately sweet, it is light yet indulgent, leaving the palate nourished and satisfied.

Hai Tien Lo's Joyous Abundance Menu is a Lunar New Year feast that respects tradition while elevating it with premium ingredients and precise execution. From the celebratory Yu Sheng to the indulgent abalone centrepiece and refined desserts, each dish is thoughtfully composed, making it a festive dining experience that celebrates both flavour and symbolism.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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

SO DO FUN (蜀都丰) @ The Centrepoint - Celebrate Year of the Horse with an Authentic Bold Sichuan Feast

SO DO FUN (蜀都丰) is helmed by Master Chef Peng Zi Yu, recognised as the Sichuan cuisine mentor to international superstar and celebrity chef Nicholas Tse. It currently has three outlets in Singapore: Midtown House, Waterway Point, and The Centrepoint.

This Chinese New Year, it invites diners to celebrate with an authentic, bold Sichuan feast featuring new specials alongside its signature dishes. Highlights include the SO DO FUN Pencai, Prosperity Abalone Yu Sheng and more. Festive set menus for dine-in and selected takeaway options are also available, specially designed for groups of 2 up to 10 pax.

Additionally, diners can participate in their 100% sure-win Angbao Lucky Draw, with prizes including dish vouchers, cash rewards, and exclusive merchandise.

Prosperity Abalone Yu Sheng 3/5

Toss to a prosperous new year with the Prosperity Abalone Yu Sheng, priced at $29.80 for Small and $56.80 for Large. Their sauce leans towards the sweeter side.

Scallops Mapo Tofu 4.2/5

We’ve tried SO DO FUN’s Chengdu Mapo Tofu before, but enjoyed this new Scallops Mapo Tofu even more. It similarly uses firmer tofu and is served in a claypot, but with a subtle briny note from the scallops that lifts the overall flavour. We wish the scallops were slightly fresher and came in a bigger portion.

Boiled Fresh Fish in Spicy Broth 4.5/5

Our favourite at SO DO FUN continues to be the Boiled Fresh Fish in Spicy Broth ($29.80 for Small, $49.80 for Large), which is authentically bold, spicy and deeply flavourful. Tender fish slices come in a generous portion, mixed with beancurd skin, cucumber, bean sprouts and kelp, all cooked in an aromatic broth. If you prefer something lighter, consider the Sauerkraut or Fiery broths instead.

Chilled Spicy Chicken 3.8/5

The Chilled Spicy Chicken is one of the restaurant’s popular sides. It fared better than the last time we had it, with more tender chicken pieces, though we would still prefer it to be much less salty.

House Special Fried Rice 4/5

Dig into the House Special Fried Rice while it’s hot, and you’ll catch the fragrant hint of lard. It was thoroughly well-fried and paired nicely with both the Scallops Mapo Tofu and the Boiled Fresh Fish in Spicy Broth.

Available from now till 3 March 2026, SO DO FUN’s Prosperity Set Menu ranges from $118 for 2 pax up to $528 for 10 pax. For a more lavish option, the Abundance Set Menu starts at $168 for 2 pax and goes up to $818 for 10 pax. For enquiries and reservations, contact the restaurant at 6298 7572.

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)
The Centrepoint
#B1-17
176 Orchard Road
Singapore 238843
Tel: +65 6298 7572
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 11am - 9:30pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Go to ground level. Exit the building. Cross the road and turn right on Orchard Road. Walk to the destination. Journey time is about 5 minutes. [Map]

LUCE @ Frasers House, a Luxury Collection Hotel - Season of Abundance Buffet For This Lunar New Year, Where Italian Conviviality Meets Festive Asian Traditions

This Lunar New Year, LUCE invites diners to gather around a table defined by abundance, craftsmanship and festive cheer. For its Season of Abundance buffet, the Italian restaurant blends the warmth of Italian conviviality with familiar Lunar New Year flavours, resulting in a spread that feels celebratory yet comforting, with plenty to explore across Western and Asian offerings.

DIY Yu Sheng Station

No Lunar New Year meal feels complete without Yu Sheng, and LUCE’s D.I.Y Yu Sheng station sets the tone nicely. What I really appreciated was the option to make smaller portions, so you can enjoy the ritual without sacrificing precious stomach space for the rest of the buffet. Even better, you’re free to add as many fish as you like, which is always a win in my books.

Seafood and Sashimi Station

The Seafood and Sashimi spread is a clear highlight, featuring Japanese oysters, mini abalone, jade salmon and ahi tuna sashimi. Everything looked fresh and inviting, making it dangerously easy to over-serve yourself early in the meal, which is a familiar buffet dilemma.

Salad, Cheese, Cold Cuts

We couldn’t take our eyes off the Salad Bar, where diners can customise their own bowls using the Harvest of the Day selection, featuring fresh greens, generous add-ons, and a wide variety of dressings. The adjacent Artisanal Cheese and Cold Cuts section is equally tempting, showcasing a weekly selection of Italian and French cheeses alongside the chef’s curated imported cold cuts, best enjoyed with freshly baked bread.

Prawn Noodle

Pasta with Salmon Vodka Cream Sauce

One of the most crowd-pleasing stations is the make-your-own Signature Frasers House Prawn Noodle. Ingredients include tiger prawns, fish cake, bean sprouts, quail eggs and noodles, all finished in a rich prawn broth. If you’re in the mood for pasta, the chef also prepares Pasta with Salmon Vodka Cream Sauce tossed in a Parmesan wheel. The pasta was perfectly al dente — so good I genuinely wished I had more stomach space for a second portion.

Luce Pizza

Melanzane alla Parmigiana

Pasta alla Norma

Pure di Patate al Tartufo

Sicilian Style Branzino

The Italian Hot Dishes are a carb lover’s dream. From LUCE Pizza to Melanzane alla Parmigiana, Pasta alla Norma, Purè di Patate al Tartufo and Sicilian-style Branzino, the selection is generous and varied. Sadly, I could only manage small bites of each, but most dishes were well executed and satisfying, making it hard to pick favourites.

Salted Egg Pizza

Another standout is the buffet-exclusive Salted Egg Pizza, specially created for this Lunar New Year spread. Topped with roasted chicken and melted mozzarella, the pizza strikes a surprisingly balanced flavour profile that is lightly sweet, savoury and rich without being overwhelming. The salted egg sauce adds a creamy depth, while the fragrant curry leaves lift the whole dish, giving it an unmistakable Southeast Asian twist. It’s indulgent yet approachable, and easily one of those slices you go back for “just one more” even when you’re already full.

Roman-style Roasted Pork Knuckle

Roasted Australian Beef Ribeye

At the Carving station, the Roman-style Roasted Pork Knuckle stood out with its irresistibly crispy skin. At the same time, the Roasted Australian Beef Ribeye was juicy and tender - exactly what you’d hope for from a carving station at a festive buffet.

Netted Seafood Springroll

Nonya Chicken Curry

Five-spice Slow-braised Pork Trotter

XO Tiger Prawn with Scallop Sauce

Lotus-leaf Wrapped Glutinous Rice

The Asian Delights section brings a comforting familiarity to the spread, featuring Netted Seafood Spring Rolls, Nonya Chicken Curry, Five-Spice Slow-Braised Pork Trotter, and Lotus-Leaf Wrapped Glutinous Rice. A dish that stood out quietly was the XO Tiger Prawn with Scallop Sauce, served with broccoli and mushrooms - a well-balanced Cantonese-style dish where the prawns were sweet and plump and the XO scallop sauce added a savoury depth without overpowering the vegetables.

We were told these dishes are prepared by the team from Man Fu Yuan, the hotel’s Cantonese restaurant, and it shows. Some dishes tasted reassuringly homely, while others surprised us with flavour profiles that were pleasantly unexpected in a good way.

Eight Treasure Almond Fruit Cake

LUCE-misu

Lucky Gold Bar Chocolate Cake

Earl Grey Lavender Cake

Chocolate Swiss Roll

Auspicious Golden Ingot Nian Gao

Gelato Selections

The Desserts section is fully dressed in Lunar New Year colours and symbolism. Highlights include the Eight Treasure Almond Fruit Cake, LUCE-misu, Lucky Gold Bar Chocolate Cake and Earl Grey Lavender Cake. The Gelato selection is also worth saving space for; my personal favourites were the Mango and Matcha.

Overall, LUCE’s Season of Abundance buffet strikes a nice balance between festive indulgence and variety. Whether you’re drawn to Italian classics, comforting Asian dishes or seafood and desserts, there’s something here for every diner, making it a solid option for Lunar New Year gatherings with family and friends.

Buffet Dates & Prices

Pre-Lunar New Year | 1–15 February
Lunch from $59++ per adult
Dinner from $85++ per adult
Sunday Brunch from $118++ per adult

Lunar New Year Eve, Day 1 & Day 2 | 16–18 February
Lunch from $75++ per adult
Dinner from $95++ per adult

Lunar New Year | 19 February–3 March
Lunch from $69++ per adult
Dinner from $78++ per adult
Sunday Brunch from $118++ per adult

Enjoy preferential dining privileges with ‘LUCE30’ on weekdays and ‘LUCE25’ on weekends. Blackout dates apply: 14, 16, 17 and 18 February 2026.

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


LUCE
Fraser House, a Luxury Collection Hotel
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Sat: 12pm - 2pm, 6pm - 10pm
Sun: 6pm - 10pm

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