Alice Boulangerie @ Raffles City - Bakery by Day, Cosy Dinner Spot by Night

Alice Boulangerie has embarked on an exciting new chapter with the opening of its charming new outlet at Raffles City, designed to be a bakery by day and a cosy dinner spot by night. Featuring a refreshed all-day dine-in menu alongside a brunch selection, guests can look forward to hearty, deeply comforting dishes that uphold the high quality Alice Boulangerie is known for. The outlet also debuts the new bakery concept Fine Crumbs, which operates until 5:30pm and offers a delightful range of 25 creative types of sweet and savoury buns that appeal to both the eyes and the taste buds.

Tiger Prawn Toast 4.2/5

We started our dinner with the Tiger Prawn Toast ($22), where chopped tiger prawns are tossed in a creamy blend of Dijon mustard, mayo, yoghurt, and a dash of Tabasco, then generously layered over airy and soft house-made brioche toast.

Beef Tongue Skewers 4.2/5

A unique starter would be the grilled Beef Tongue Skewers ($22), which is charcoal-grilled with an ale glaze, then topped with green harissa and crispy chicken skin. There’s also a little hint of spiciness that adds an interesting kick to the dish.

Hokkaido Scallop Crudo 4.5/5

The Hokkaido Scallop Crudo ($24) was a standout, featuring sashimi-grade Hokkaido scallops dressed in a zesty ponzu, drizzled with laksa leaf oil, and served with julienned Thai green mango and red chilli to round off this bright and refreshing appetiser.

Grilled Spring Chicken 4.5/5

Honestly, between the two main courses we tried, we couldn't decide if we liked the chicken or the fish more because both are excellent and worth ordering. The Grilled Spring Chicken ($48) was very impressive for how tender and juicy it was. The meat is definitely not dry at all! A whole baby spring chicken is marinated overnight in an aromatic achiote pepper glaze and spice blend, then charcoal-grilled till perfection with a hint of smokiness. It's served with charred broccolini on the side, and also comes with two sauces: a garlic aioli and a sambal cincalok that is super addictive! It's quite a large portion, so this is good for sharing.

Aqua Pazza 4.5/5

The Aqua Pazza ($39) is equally good, featuring seared, flaky smoked black cod in a tangy tomato sauce brimming with black olives, pearl onions, capers and cherry tomatoes. If you enjoy puttanesca sauce, you will love this. There are also deep-fried fish strips reminiscent of childhood cuttlefish snacks.

We also got to try some of the buns from Fine Crumbs, where each bun is crafted with premium Japanese flour using the traditional Yudane method, which locks in moisture to create a soft, chewy texture. The dough undergoes a slow 12-hour natural fermentation, free from artificial additives or bread improvers, allowing flavours and structure to develop gently and naturally. From fermentation to proofing, every step is meticulously monitored to achieve the perfect light, airy crumb.

Mentaiko Prawn Bun 4/5

We tried two of the savoury buns, starting with the Mentaiko Prawn Bun ($5.2), a charcoal bun stuffed with chopped tiger prawns and tobiko, tossed in creamy mentaiko mayo, and paired with a refreshing purple cabbage slaw and a tomato slice for crunch and balance.

Bulgogi Beef Bun 3.8/5

Next was the Bulgogi Beef Bun ($5.7), where tender, marinated beef in a savoury-sweet glaze, paired with red and green chilli, roasted sesame and purple cabbage, all nestled in a soft, golden corn bun. Finished with a touch of mustard mayo, this hearty bun delivers familiar Korean-inspired flavours.

Black Sesame Peanut Mochi Bun 4/5

For the sweet buns, the Black Sesame Peanut Mochi Bun ($4.8) is a soft black sesame bun filled with rich black sesame paste and chewy mochi, topped with a generous coating of fragrant ground peanuts. It’s quite an interesting bite that honours local favourites.

Matcha Nama Chocolate 4.2/5

Matcha Nama Chocolate Bun ($6.5) is a green, fluffy matcha bun dusted with matcha powder and filled with a thick slab of luscious matcha nama chocolate and light mascarpone cream. This is great for the matcha lovers. I liked it a lot.

With 25 interesting flavours on the menu, we're definitely keen to come back and try more! Some of the other savoury buns that caught our eye include the Charred Corn Bun, Big Brekkie Bun with roasted bell pepper, scrambled egg and streaky bacon, Truffle Portobello Bun, Pesto Chicken Bun, and the Croque Monsieur Bun.

As for the sweet treats, the Strawberry Milk Loaf, Yuzu Meringue, and Chocolate Banana Tart are high on our list! Do note that Fine Crumbs Bakery only operates until 5.30pm, after which they focus on serving their dine-in menu and wine list.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Alice Boulangerie
Raffles City
252 North Bridge Road
#01-22A
Singapore 179103
Tel: +65 8083 5315
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Sun-Thu: 930am - 1030pm
Fri-Sat: 930am - 11pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination (facing Raffles Hotel). Journey time about 3 minutes. [Map]

Tong Le Private Dining @ OUE Tower - Singapore’s Only Revolving Restaurant Welcomes New Senior Executive Chef

Perched atop OUE Tower, Tóng Lè Private Dining remains Singapore’s only revolving restaurant, but the panoramic views are just the beginning of its appeal. Celebrating a new chapter in both culinary vision and leadership, the restaurant welcomes Senior Executive Chef Dicky, a maestro with 36 years of international experience across 5 countries and 8 cities. Supported by a dedicated team, he introduces a fresh collection of contemporary Chinese menus that revive treasured recipes with exquisite finesse and creative flair.

Chef Dicky’s approach is both respectful and bold – honouring tradition while embracing reinvention. Guests can experience his creations through thoughtfully curated menus:
- Executive Lunch Menu from $68++
- Cloud Brocade Dinner Menu from $138++
- Vegetarian Whispers of the Earth Menu at $88++

Caviar, Black Truffle, Golden Croaker and Tofu 5/5

The meal opens with a show-stopping quartet. A tin of Kaluga Caviar, paired with a mother-of-pearl spoon, reveals a layer of Homemade Tofu and Putian Fujian Premium Seaweed beneath, a rare seasonal ingredient harvested by hand and prized for its umami sweetness. Next, a jet-black orb that appears to be a whole truffle is in fact deep-fried Black Truffle Tofu. It is crisp on the outside, silky within. Completing the ensemble is a Longjing tea-smoked Wild Golden Croaker, delivering a delicate smokiness and a lingering fragrance of fine tea.

Double-boiled Sea Cucumber in Enriched Fish Broth, Pickled Plum, Tomato 4.8/5

The Double-boiled Sea Cucumber in a refined fish broth with Chaoshan pickled plum and tomato is a masterclass in restraint. It is light yet layered, with savoury, umami, and tangy notes dancing delicately on the palate.

Braised Fish Maw in Noble ‘Tanfu’ Broth, Fine Chopped Coriander 4.5/5

In contrast, the Braised Fish Maw in Noble 'Tanfu' Broth is bold and textural. The viscous, collagen-rich soup is packed with silky fish maw strips, beautifully rounded off with fresh coriander.

Braised Wild Golden Croaker, Fresh Bean Curd Sheet, Iceberg Lettuce 4.2/5

Chef Dicky transports diners to 1980s Hong Kong with this nostalgic Cantonese classic. Simmered in an intensely flavoured chicken consommé, the Braised Wild Golden Croaker is buttery and soft, nestled on fresh bean curd sheets and iceberg lettuce. The sauce alone deserves its own spotlight, perfect with a bowl of steamed white rice.

Sweet and Sour Lion's Mane Mushrooms 4.2/5

A delightful vegetarian take on the classic sweet and sour pork. Meaty Lion’s Mane Mushrooms are enveloped in a light batter, fried to perfection, and tossed in a well-balanced sweet and sour sauce that’s sticky, tangy, and deeply satisfying.

Claypot Foie Gras Fried Rice, Saga-gyu, Black Pepper, Cramelized Soy Sauce 4.2/5

The Claypot Foie Gras Fried Rice is a triumph of texture and flavour, smoky from caramelised soy sauce, buttery with Saga-gyu, and deeply savoury from cubes of foie gras. The pièce de résistance? Crispy scorched rice at the bottom of the pot.

Sauerkraut Consomme Braised Vermicelli 4.2/5

The humble-looking Sauerkraut Consomme Braised Vermicelli hides a powerhouse of flavour. Made with springy noodles from Hsinchu, Taiwan, and braised in a tangy, spicy sauerkraut consommé, this dish surprises with its rich infusion, complemented by sweet king prawns, scallops, and slivers of Chinese celery.

Pumpkin and Jasmine Pudding, Black Rice Syrup, Coconut Milk 4/5

Shaped like a golden peony, the Pumpkin and Jasmine Pudding is surrounded at the table with a moat of black rice syrup and coconut milk – reminiscent of bubur pulut hitam, reimagined with floral, delicate elegance.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.5/5

Inspired by Pierre Hermé’s Ispahan, this dreamy dessert layers Strawberry Cream, Lychee, Raspberry Crisps, and Rose Cookie crumble, a French-Asian hybrid that’s as intricate as it is indulgent.

Cave Bird's Nest in Tung Lok's Ruby Peach Tea Syrup, Kiwi Jelly, Fresh Fox Nuts 4.2/5

A visual marvel, the Cave Bird's Nest dessert features green kiwi jellies, fox nuts, and microgreens, bathed in ruby peach tea syrup. It’s like tasting a painting by Monet.

Double-boiled Egg Custard in Young Coconut, Cave Bird's Nest, Gula Apong 5/5

The Double-boiled Egg Custard in Young Coconut comprises of snow-white egg custard, steamed in a young coconut and topped with Cave Bird’s Nest and Gula Apong from Sarawak, is delicate, comforting, and luxuriously sweet with a hint of smokiness.

Chef Dicky’s menus at Tóng Lè Private Dining elevate Chinese cuisine to a new pinnacle – not just with premium ingredients, but through stories, textures, and deep respect for culinary heritage. Whether you're revisiting beloved classics or exploring novel flavour pairings, each course is a celebration of time-honoured tradition reinterpreted for the modern palate.

Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]