Helmed by Chef Martin Woo and team, SENSHI Sushi & Grill continues to bring value-for-money ala carte buffet selections with new additions to the lineup like seasoned baby octopus and seasoned sesame seaweed salad in the appetisers’ section, new makis like the unagi maki, and mains such as unagi fried rice.

Regulars to the restaurant can also continue to look forward to the past favourites, that are mainstays in the menu, such as pidan tofu, chawanmushi with truffle paste, sea clam butter monte, salmon mentaiko maki, spider maki and other aburi options like salmon with cheese sushi and salmon mentaiko sushi.

Buffet prices are charged at $45++ per adult for lunch and $55++ per adult for dinner. With the launch of the new menu, there is a promotion of 50% off selected ala carte items that are not part of the buffet, such as the Miyazaki A5 wagyu beef (U.P. $58.80) and Grilled Squid Glazed with Spicy Miso Sauce (U.P. $18.80), valid between 20 to 31 May.
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✨ SENSHI Sushi & Grill
📍 333 New Bridge Road, Dorsett Singapore, Unit 01-01, Singapore 088765
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This showcase outlet has a unique differentiator from the other BreadTalk stores is that it will retail an exclusive range of products from best-selling signatures to limited edition items that were launched since the brand’s Y2K beginnings in 2000. The most popular and iconic item to BreadTalk is the Flosss, and this outlet will have different Flosss buns from years past such as the Wasabi Flosss ($2.30), Cereal Flosss ($2.30) and Coconut Flosss ($2.30), which will be making a comeback, to new flavours such as the debut of the Curry Flosss ($2.30), a mildly spiced combo of pork floss, curry leaves and curry powder.

There is also a curated selection of exclusive bakes, only available at this new store, showcasing the brand’s revolutionization of the bakery scene with am inimitable line-up of inventive, trendy and quality products. From the Japanese-inspired ‘Dozo’ buns ($2.20), which are essentially deep-fried Japanese curry buns, with fillings such as sardine, cheesy mushroom, and curry chicken. You can also pick up a freshly toasted panini ($5.50) that are made fresh daily with flavours such as curry chicken, mushroom, and ham. Adding to the extensive collect of this showcase outlet is the European-styled breads ($9) that come in chocolate and berry walnut.

Only want to get the familiar BreadTalk’s buns? This outlet will also offer the shio pans ($1.70) and other all-time favourites ($1.60-$3.80) such as petit yam, petit coco, anpan hero and muffins, including a curated selection of Danish, toast, cookies and donuts.
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✨ BreadTalk ION Orchard
📍 2 Orchard Turn, ION Orchard, Unit B4-08/09, Singapore 238801
🌐 http://www.breadtalk.com.sg/shop
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Located in Days Hotel, 21 on Rajah specialises in Mediterranean and Asian local delights and diners can look forward to the eye catching seafood on ice, mixed grill kebabs with creamy garlic sauce, Lebanese flatbread with hummus before diving into the local favourites such as the DIY station of fruit rojak or get meaty at the carving, BBQ & grill sections.

For a weekday lunch buffet, it is priced at $48++ per adult, weekday dinner buffet at $58++ per adult, weekend brunch buffet at $58++ per adult and weekend dinner buffet at $68++ per adult. For booking reservations, you can head over to the link below.
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✨ 21 on Rajah
📍 1 Jalan Rajah, Days Hotel by Wyndham Singapore, Singapore 329133
🌐 21onrajah.com
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Next was the New Zealand Whole Lemon Sole ($68) cooked with locally famed lala clams and sea asparagus in a rich yuzu cream sauce. The kitchen team has nailed the flavours here, balancing the savouriness with a touch of tanginess and the firm meat texture of the fish is able to latch onto the sauce well. To complement the mains, we got the Avocado & Gem Lettuce Salad ($15) and Miso Mashed Potato ($18), the latter a unique rendition of mashed potato with a pronounced miso flavour, accompanied by the scallion oil and crispy garlic topping.

We ended the meal with the Sinfully Chocolate ($26), a rich and decadent dessert of hazelnut brownie, chocolate dome made up of 55% cocoa mousse and salted caramel, and Ecuadorian chocolate ice cream.
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✨ CÉ LA VI Singapore
📍 1 Bayfront Avenue, Marina Bay Sands Singapore, Tower 3, Singapore 018971
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With newly appointed Executive Chef Maksim Chukanov comes refreshed menus across the Sky Bar, Sky Lounge and Restaurant, and with over 16 years of refining his craft in Michelin restaurants worldwide, Chef Maksim aims to bring to the table his take on contemporary Asian dishes.

From the new menu dishes, diners will get to experience different layers of flavours and textures starting with the Foie Gras Hibiscus Lolli ($30 for 5 pcs) that is shaped as a lollipop which contains duck liver mousse and hibiscus soy, a unique combination that is not found elsewhere. It was followed by three vegetarian-friendly dishes of Thai Baby Corn ($25) that is coated with puffed quinoa, Tempura Zucchini Flower ($35) that comes with a wasabi mayo furikake dip and Genting Highlands Cherry Tomato ($25) paired with whipped burrata and wakame oil. The zucchini flower and cherry tomato were perhaps my favourites as one has the addictive crunch and killer dip while the other gives an appetising opener to the meal.

The other two starters that we have gotten are the New Zealand Beef Tenderloin Tartare ($30) served with toasted bread and Hokkaido Scallop ($28), a refreshing take on chopped scallops with diced green apples and yuzu kosho.
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✨ CÉ LA VI Singapore
📍 1 Bayfront Avenue, Marina Bay Sands Singapore, Tower 3, Singapore 018971
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Just a few units away from it is Dong Bei Xiao Chu, also serving North Eastern Chinese dishes at affordable prices with generous portions. From the spicy chicken 辣子鸡 to stir fried cauliflower 花椰菜 and cold skin noodle 凉皮, these are the must-order dishes for us whenever we ate at such a restaurant and the versions here didn’t disappointment. The 辣子鸡 was especially outstanding as it had the necessary spicy and numbing flavour, and as the chicken chunks were boneless, you will not accidentally bite into any bones.
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✨ Dong Bei Xiao Chu
📍 12 Upper Cross Street, Singapore 058329
🍴 [Self-Funded]

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You must have a back-up plan or have the patience to wait in case the waiting time gets too long.

Fortunately, we found a hidden gem in the food centre, also selling claypot rice which is almost as good as Lian He Ben Ji, and definitely better than many out there. The best parts are that the waiting time isn’t that long and prices are almost similar to the portion. For the $12 portion, it is good for 2 pax which comes with a reasonable portion of rice, silky chicken chunks, Chinese sausages and the umami salted fish bits. Pour in some dark soy sauce and oil when served, give it a good mix and enjoy this comforting dish.
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✨ Zhao Ji Clay Pot Rice
📍 335 Smith Street, Chinatown Complex, Unit 02-53, Singapore 050335
🍴 [Self-Funded]

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Most people expect a good review from a media tasting but I am not going to sugarcoat anything here. Let’s start with the positives first, the variety of beef is good and you can get to try different cuts from Japanese and Australia, and the staff were very warming and friendly during the event.

However, it started awkwardly as the heating plate at our assigned table was spoilt since afternoon but we were still given the table that evening. We had to then move to another table to sit with three others in a very confined space. The eating experience was uncomfortable as there was just too little space on the table to properly cook and eat. It was frustrating to see that there were available seats at other tables but were reserved for people who came later than us. Perhaps it was due to the numbers or a popularity contest, but it got off to a bad start.

To make matters worse, the restaurant was evidently not ready to open to the public yet as our table and the one beside us experienced a mini ponding situation on the ground due to the condensation of steam from the heater. Perhaps the piping ventilator was not fixed properly? I’m hoping that the restaurant fixes this problem soon.
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✨ Tianfang Pavilion Chaoshan Hotpot
📍 269/271 New Bridge Road, Singapore 088747
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This culinary experience sees the union of four veteran Chinese chefs and gourmet ambassador Moses Lim to present a lineup of time-honored nostalgic Hong Kong-style Cantonese dishes that date back at least three decades. Not to be missed out on, these unique dishes will only be available from 18 May to 25 May for a limited time only. Gather your friends and family for a taste of nostalgia and decadence with the lunch and dinner set menus (starting at $88 per pax for lunch and $138 per pax for dinner).

We were honored to sample several of the dishes from the set menus, starting with the Crispy-fried Milk Custard with Pan-fried Australian Scallops stuffed with Minced Shrimps from Chef Chan Kwok. This is a popular dish back in the 70s and 80s, and you enjoy the milk custard with a sugar dip while contrasting the flavours with the savoury pan-fried scallops with minced shrimp. The second dish was perhaps the highlight of the night for us, the Double-boiled Bird’s Nest in Minced Chicken Broth with Yunnan Ham, Diced Chicken and Crabmeat by Chef Chin Hon Yin, a hearty soup that warms the soul and heart. Our next course from Chef Chung Ho Shi is the Classic Pan-fried Prawn on Toast, a classic Chinese banquet dish in the past served alongside pan-seared Japanese bell peppers stuffed with dace fish and minced Jinhua ham.

A dish from Chef Chan Hwan Kee is the Black Angus Beef Rolls stuffed with Enoki Mushrooms and topped with crisp shredded carrot, paired with deep-fried spring rolls that contains shredded yam, ham and prawn. One of the crowd pleasers was the Deep-fried Boneless Chicken Wings that is stuffed with hon shimeji mushrooms and served with a truffle sauce. A unique dish that is not commonly found nowadays are the Yuan Yang Rolls of deep-fried spare ribs in Zheng Jiang style with roasted silver hill Irish duck wrapped with cucumber, roasted chicken and rock melon for a nice balance of flavours. The last savoury dish was from Moses Lim of Steamed Rice Vermicelli with Tiger Prawn and Ikura on Egg White that features a steamed egg white custard base before we ended the meal with a sweet treat of an intricate creation of Baked Peony Flower Red Bean Pastry and Durian Glutinous Rice Ball.
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✨ Min Jiang
📍 22 Scotts Road, Goodwood Park Hotel, Singapore 228221
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From now to 31 May, you can also get to enjoy 50% A5 Hokkaido Wagyu Bento (U.P. $31.80) and from now to 18 May, get 50% off the second bento order.

Each bento comes with a bed of Hokkaido Yumepirika Rice and topped with your choice of meat that has been flame grilled to perfection, prepared a la minute and glazed with the in-house marinate. Besides the premium A5 Hokkaido Wagyu Bento, there are other options such as Yakiniku Karubi Bento, Beef Sukiyaki Bento, Hokkaido Pork Yakiniku Bento and Pork Yakiniku (Miso) Bento. Each set comes with tonjiru miso soup with pork.
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✨ #ricesando Tokyo
📍 68 Orchard Road, Plaza Singapura, Unit B2-45, Singapore 238839
🌐 https://ricesando.com/
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Though it might not be as wow as when I first had it, So Good Char Chan Tang still maintains their quality across the dishes like their thick and comforting congee, and the crispy bun with condensed milk. The steamed rich rolls were decent but the skin might be too thick at times with little fillings within it.
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✨ So Good Char Chan Tang
📍 111 Somerset Road , Triple One Somerset, Unit 01-16, Singapore 238164
🍴 [Self-funded]

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At just $5.50 for the Dumpling Noodle, you can hardly find such prices with such portion anymore in the Orchard Road area. The noodles can be cooked till too soft so do request it to be cooked shorter so that it still retains the al dente bite. The soup is nicely balanced with the right umami notes, but the star has got to be the big bulbous dumplings that contain a chive and meat filling. The Zha Jiang Mian ($5) also comes with a sizeable portion with a savoury meat sauce. We also saw several tables ordering the pan-fried dumplings and tom yum soup which are two things we will order to try the next time when we are back.
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✨ Hong Hu Express
📍 14 Scotts Road, Far East Plaza, Unit 05-98, Singapore 228213
🍴 [Self-funded]

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