Cafe Quenino @ Artyzen Singapore - Celebrating SG60 with Local Flavours and a Nostalgic Kaya Collaboration

In celebration of Singapore's 60th birthday, Café Quenino at Artyzen Singapore launches The Heart of SG60, a six-month culinary campaign running from May to October 2025. This gastronomic journey pays tribute to local flavours, people, and stories that define Singapore's culinary identity. Each month features guest collaborations, heritage partners, and menus that showcase Singapore's diverse food culture in a uniquely local light.

For June, Café Quenino partners with the iconic Chin Mee Chin, the beloved East Coast confectionery celebrating its 100th anniversary. For the first time, Chin Mee Chin's famed kaya is now available beyond its flagship store, thanks to this exclusive, year-long collaboration.

A must-try from the bar is the Kaya Toastini ($26), part of the campaign's Spirit of Singapore cocktail programme curated by Senior Mixologist Sathya. Served in a nostalgic kopi cup with a slice of kaya butter toast (made with kaya from Chin Mee Chin), the cocktail blends Roberto Cavalli vodka, coffee liqueur, and kopi, striking a balance between bold, bittersweet, and creamy flavours. It's a playful yet nostalgic drink that bridges the heritage of traditional mixology with modern techniques. It is a true crowd-pleaser.

Ora King Salmon Sashimi 4/5

The meal begins with Ora King Salmon Sashimi, delicately paired with chilli and black bean, which give a punchy umami lift to the buttery salmon. A squeeze of calamansi brightens the flavours even more. It was light, refreshing, and appetising.

Heirloom Tomato Salad 3.5/5

Next is the Heirloom Tomato Salad, a simple yet flavourful medley of sweet heirloom tomatoes, buffalo mozzarella, basil, and shallots, finished with a black vinegar dressing. Clean and vibrant, this dish is a palate refresher with just the right acidity to balance the richness of the main courses.

Ayam Percik 4/5

The Ayam Percik features tender chicken cooked in aromatic percik sauce paired with vibrant capsicum salsa and coconut basmati rice. The rice was a standout. It was fragrant and fluffy, garnering praise from diners. The percik sauce could be more robust and spicy to match the full-bodied profile it typically carries. A side of sambal or chilli dip would round out the dish nicely.

Hainanese Beef Brisket 4/5

As part of the collaboration, Chin Mee Chin reimagines the traditional Hainanese Beef Brisket in a modern light. The tender, slow-braised beef is paired with Café Quenino’s silky mashed potatoes, offering a comforting and creamy base. Accompanied by pickled onions and a crisp garden salad, the dish strikes a harmonious balance between nostalgic flavours and contemporary finesse—a thoughtful nod to heritage with a refreshing twist.

Kaya Mille-feuille 4.2/5

To end on a sweet note, the Kaya Mille-feuille is a nostalgic dessert that layers Chin Mee Chin's kaya, mango lychee, and coconut ice cream between crispy pastry. It evoked fond memories of childhood, reminiscent of kaya spread on cream crackers. It is a clever reinterpretation that respects tradition while adding new textures and flavours.

Café Quenino's "The Heart of SG60" series is more than just a dining experience. It's a celebration of memory, identity, and evolution. With Chin Mee Chin's heritage kaya now given a broader platform and new creative expressions, the campaign promises many more heartfelt stories and flavours in the months to come.

Note: This is an invited tasting.


Cafe Quenino
Artyzen Singapore
9 Cuscaden Road
Level 1
Singapore 249719
Tel: +65 6371 6020
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 12 midnight

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]

Richman Dim Sum @ Ubi - New Creative Dim Sum Spread in Ubi Coffeeshop by Ex-hotel Chef

A new addition to the dim sum scene, Richman Dim Sum in Ubi is helmed by a seasoned trio - Chef Foo Wah Keng, who has 30 years of hotel and restaurant experience, dim sum expert Chef Kok Let Chin, and Keith Kang, known for Yang Ming Seafood.

Together, they offer a wide variety of Nanyang-style handcrafted dim sum priced from $2.90. The extensive menu features both classic and inventive dishes, including a variety of roasts and desserts.

Charcoal Char Siew Baos 3.8/5

The Charcoal Char Siew Baos ($5.80) were pillowy soft with a charcoal black hue. However, the filling leaned a little too sweet for us.

Mentaiko Shrimp Dumplings 3.5/5

The Mentaiko Shrimp Dumplings ($6.80) was promising, with thin and soft wrappers and a well-seasoned filling. Unfortunately, we found the portion a little too small, and our basket of dumplings was not sealed properly.

Crispy Popiah Rice Rolls 3.8/5

Part of the "Four Treasures" featuring four selected dishes of the chefs' signatures, the Crispy Popiah Rice Rolls ($6.80) offered a textural contrast between the silky cheong fun and crispy filling. It's served with a savoury sauce, but I'd recommend enjoying them quickly upon serving before the sauce is soaked up too much and becomes salty.

Baked Roasted Duck Bun 3.8/5

Another from the Four Treasures, the Baked Roasted Duck Bun ($6.90) featured a crisp, golden top and sweet-savoury filling - though the duck itself wasn't very distinguishable in taste.

Cantonese Dried Vegetables & Salted Pork Porridge 3.5/5

The third item from the quartet is the Cantonese Dried Vegetables & Salted Pork Porridge ($3.80). Although it was comforting and smooth, we preferred a bit more seasoning.

We didn't manage to try the last of the Four Treasures, which is the Coconut & Salted Egg Layer Cake ($5.80), but you can keep an eye out for it in the dessert section.

Beetroot & Rice Crisps Rice Rolls 4.2/5

We were served the Beetroot & Rice Crisps Rice Rolls ($7.80) next, which is my favourite of the meal. These featured a vibrant pink beetroot skin encasing a crispy filling of prawn and minced pork, served over a savoury sauce. Similar to the Crispy Popiah Rice Rolls, the skin was chewy and soft.

Fresh Shrimp Crispy Beancurd Rolls 4.2/5

The Fresh Shrimp Crispy Beancurd Rolls ($4.80) were another highlight for us. They were crispy, well-seasoned, and packed with a flavourful filling. Richman's fried offerings stood out to us overall.

Crispy Mushroom Snails 3.5/5

The adorable Crispy Mushroom Snails ($5.80) was a surprising one as it differed from the rest with its Western flavour profile. The creamy mushroom and bacon filling is wrapped in a sweet mochi-like exterior. We found them a little too oily though, and they are best eaten hot upon serving for its intended texture.

Brown Sugar Caramel “Ma Lai” Cake 3.8/5

We concluded with the fluffy Brown Sugar Caramel "Ma Lai" Cake ($4.80), which rounded off the meal on a sweet note.

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.


Richman Dim Sum
Excalibur Centre
#01-05
71 Ubi Crescent
Singapore 408571
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Nearest MRT: Ubi (DT Line)

Opening Hours:
Daily: 730am - 4pm

Direction:
1) Alight at Ubi MRT station. Take Exit B. Walk to traffic juncton of Ubi Ave 2 and Ubi Road 3. Cross the road and walk down Ubi Road 3. Walk to destination. Journey time about 5 minutes. [Map]