LUCE @ Frasers House - Unveils a Richer, More Immersive Dining Experience

Curated under the direction of Chef de Cuisine Giuseppe Di Caetano, Luce at Fraser House introduces a more indulgent and dynamic dining experience, marked by an expanded lineup of live stations and a deeper repertoire of dishes.

Seafood on Ice

The experience began the moment I stepped in, greeted by an impressive seafood-on-ice display showcasing premium selections such as Japanese oysters, wild-caught Australian spanner crab, and an array of seasonal shellfish.

Cold Cuts and Charcuterie

The Cold Cuts and Charcuterie Room is an ideal way to start, a dedicated space housing an extensive selection of artisanal cheeses from Italy and France, including a noteworthy 36-month-aged cheddar, alongside premium cured meats like the 18-month dry-cured Prosciutto di Parma.

Chilled Antipasti and Salads

Burrata

The spread includes a variety of chilled antipasti and salads, with burrata as a highlight. A sushi and sashimi selection is also available alongside.

Housemade Squid Ink Tagliolini

Pasta station

At the heart of Luce lies its Italian culinary tradition. One of the standout live stations features the Housemade Squid Ink Tagliolini, prepared tableside on a gueridon. Tossed with fresh river prawn and a fragrant kaffir crustacean bisque, the dish is finished in a signature Parmesan wheel for added depth and richness. The pasta station also offers choices such as Trofie, Cheese Ravioli, and Rigatoni, complemented by sauces like Guanciale Carbonara and slow-cooked Beef Bolognese.

Bone Marrow

Brandy and Mustard Marinated Angus Beef Striploin

From the live stations, the Brandy and Mustard Marinated Angus Beef Striploin is a notable highlight, served alongside indulgent open flame bone marrow, green asparagus, vine tomatoes, and a brandy rosemary sauce.

Louisiana Style Barbecue Pork Ribs

Pollo Limone

Rotational roasts add variety, including Louisiana Style Barbecue Pork Ribs with Grilled Pineapple and Pollo Limone, featuring free-range chicken marinated with Cajun spices and finished with a lemon-and-mushroom cream sauce.

Oven Baked Sustainable Barramundi

Amongst the Italian specialities, channelling the essence of coastal Italian cuisine, the Sicilian-style Whole Branzino, presented as an oven-baked sustainable barramundi, was moist and tender, scrumptious with capers, tomatoes, olives, and perfectly cooked potatoes that brought everything together beautifully.

Seafood Stew

Vegetable Stew

Comforting classics such as Il Caciucco di Mare, a robust mixed seafood stew, and Frecanto di Verdure, a full-bodied vegetable medley brimming with the vibrant flavours of black olives, oregano, capers, tomato, garlic, onion, and white wine.

Homemade Meatballs

For homely fare, the Homemade Meatballs in fresh basil and tomato marinara deliver familiar comfort. At the same time, the Ragout alla Genovese, featuring slow-braised Wagyu with durum wheat pasta, was a pleasing staple.

Signature Pork Lup Cheong e Gorgonzola Dolce Pizza

The Pinsa station dishes out freshly made pizzas that take centre stage, including a cross-cultural creation: the Chef’s Signature Pork Lup Cheong e Gorgonzola Dolce Pizza, where the savoury, smoky lup cheong is balanced by a cream-softened Gorgonzola.

Fraser House Signature Laksa station

Satays

Local favourites remain a strong draw, with Fraser House Signature Laksa and Grilled Chicken and Beef Satay continuing to impress, the latter particularly notable for its spice-forward marinade and aromatic depth.

Braised Pork Belly

The Asian selection features staples such as Mee Goreng, Dim Sum, and curries. However, the standout was undoubtedly the Braised Iberico Pork Belly with dried chilli and five spice, meltingly tender and richly flavoured.

Dessert Station

LUCE-misu

To conclude, the dessert station is nothing short of abundant. Expect a Valrhona Chocolate Fountain, an assortment of Nyonya kueh, and an elegant spread of cakes. The signature LUCE-misu is given its own dedicated live station, offering a decadent finale.

Visit www.lucesingapore.com to explore monthly exclusive dining privileges at LUCE. In celebration of the relaunch, guests are invited to enjoy 30% dining privileges on weekdays with LUCE30 and 25% dining privileges on weekends with LUCE25. For reservations, please contact the Dining Reservations team at +65 6825 1008 or email tlc.sinlb.luce@luxurycollection.com.

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.


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:
Daily: 12pm - 230pm, 6pm - 10pm

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

Hup Lok (合楽) @ Havelock Road - From Wholesale to Table, Premium Seafood Without the Markup

Hup Lok (合楽) is one of those under-the-radar gems that rewards those willing to venture off the main dining strips to Havelock Road. Helmed by a third-generation seafood wholesaler, the restaurant leverages its direct-sourcing advantage to offer premium, export-grade seafood at surprisingly accessible prices. By cutting out the middleman, diners can enjoy quality ingredients that would typically command a much higher price elsewhere. The setting is modest and unpretentious, allowing the focus to remain firmly on the food — honest, hearty dishes that celebrate the natural flavours of the sea.

Alaskan King Crab Bee Hoon 4/5

We started with the Alaskan King Crab Bee Hoon ($38.80), a dish that immediately showcases the restaurant's value proposition. Featuring half an Alaskan king crab, it is hard not to be impressed by the generous portion at this price point. The dish arrives with a golden, crustacean-rich broth infused with the aroma of Chinese wine, lending both depth and fragrance. A mix of bee hoon and tang hoon provides textural contrast, soaking up the crab's sweet essence while retaining a pleasant bite. Luxurious yet comforting, this dish feels indulgent without the usual restaurant markup.

Claypot Hokkien Mee 4/5

The Claypot Hokkien Mee ($18.80) is another crowd-pleaser, served bubbling hot in a claypot. Loaded with a medley of ingredients, including large prawns, pork belly, squid, lardons, and a lacy omelette, it leans towards a wetter, gooier style. While the prawn stock could be more robust for greater depth, the highlight undoubtedly lies in the four Ecuadorian "kami no ebi" prawns, prized for their size and natural sweetness. The accompanying sambal chilli could do with more punch, but considering the quality and quantity of ingredients, it remains a satisfying bowl of noodles.

Teochew Braised Whole Duck Liver 4/5

A standout for those who appreciate offal is the Teochew Braised Whole Duck Liver ($38), available via pre-order. Thick slices of duck liver are braised in a savoury, slightly herbal broth that gently permeates the rich flesh. Unlike pan-seared foie gras, this preparation is lighter on the palate, with a clean, balanced flavour profile that makes it more approachable. The texture is luxuriously silky and buttery, melting effortlessly in the mouth while retaining an earthy depth.

Grandpa's Promfret Soup (外公鱼汤) 4.2/5

Rounding off the meal is the Grandpa's Pomfret Soup ($13.80), a dish rooted in heritage and nostalgia. The broth is light yet deeply comforting, lifted by salted plums and tomatoes that add a gentle tang. Generously filled with fresh pomfret slices, it embodies the warmth of a traditional Teochew home-cooked soup, simple yet full of soul.

Hup Lok may not boast flashy interiors or a prime location, but what it offers is something far more compelling — exceptional value, quality seafood, and cooking that respects the integrity of its ingredients. It is little wonder that the restaurant has been quietly gaining traction through word of mouth. For those in the know, this is a spot worth bookmarking for a satisfying seafood feast without breaking the bank.

Note: This is an invited tasting.


Hup Lok (合楽)
725 Havelock Road
Singapore 169647
Tel: +65 82589725
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Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Turn left and walk to Bukit Ho Swee Crescent, continue on Bukit Ho Swee Crescent to Jalan Bukit Ho Swee. Cross the road to Beo Crescent HDB estate block 34. Cut through the HDB estate to Havelock Road. Turn left on Havelock Road. Walk to the destination. Journey time is about 5 minutes. [Map]