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Hanging out at Bugis with the crew? This Sichuan joint's got some mean mala dishes that will satiate cravings. Get the 'Numbing and Fiery' flavoured House Special Chicken Pot ($20) to share, where tender chicken sits in a thick and fragrant spicy sauce with a generous amount of peppercorn stalks (making it extra numbing!).
Photo by Burppler Melissa Chee

1 Like

Skin was thin but firm, so it didn’t tear open when I picked it up. That was good, cos the insides were really juicy. Some juice dripped out when I bit into it, so best to pop the whole thing in your mouth. Delicious.

$8 for 4 pcs. Each wonton was warm and stuffed full of a bouncy mix of fresh prawns and pork. Delightful to chew on. The chili oil was spicy and didn’t taste too strongly of Szechuan spices, but vinegar not enough. More spicy than sour. I loved the generous amt of fresh garlic and spring onion in the sauce. Saved the leftover sauce for dipping other dim sum items.

The food is good but service is not.

Fish was cooked well, the asparagus was sweet and cherry tomatoes just the right amount of softness for me. I also liked the foam! Serving was small but not complaining cos it's 1-1.

The front staff that day (Johny) seemed to be in a bad mood and snapped at us when we asked if we needed a reservation to get it (cos the person in front placed a reservation). Throughout the time we were there, he was pacing quickly around the place so we got the manager to take our order instead. There were other staff who were also there but everyone was too engrossed in huddling together and nobody seemed to be topping up glasses. When the table beside us asked for a refill, they didn't bother looking around the other tables to see if others also required more water. At the end of the meal the manager made Johny process our bill and it was painful hearing him say thank you.

Hopefully it was just a bad day for him.

Here at manle, there are about 30 traditional dishes to be chosen from, such as braised pork trotters, tau pok, steamed fish in bean sauce, clams, chicken feet, and many more. Free flow drinks are provided as well!
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The seafood here is fresh, and is a highlight of the dining experience.
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The flaky pliant Marinated Tuna Carpaccio covered with grainy black pepper has a sharp peppery spice savoury meaty flavour.
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The flaky pliant Smoked Salmon with juicy pearl onions and bouncy capers has a smoky savoury salty tangy flavour.
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The bouncy Squid Rings Salad with its crisp shallots has a fresh, clean-tasting, sweet savoury flavour.
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The tender chewy Marinated Anchovies fish with soft basil leaves and juicy sun-dried tomatoes in olive oil has a bright vegetal salty savoury sour flavour.
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The tender bouncy Sliced Octopus Salad has a delicate sweet savoury sour flavour.
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The waxy chunky Potato Salad is cool with a refreshing potato starchy sweet flavour.
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Beach Road Kitchen
More details in profile & blog

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The official in-house dining restaurant of JW Marriott Hotel Singapore in the South Beach area.
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Staff are friendly, welcoming, and attentive, according each diner personalised attention. They are quick to clear or remove finished plates throughout your meal, which is an especially important factor for a buffet.
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The 12 buffet stations are neatly arranged and easily accesssible. Seats are carefully positioned to allow for a low measure of privacy, and there are areas for large groups.
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Beach Road Kitchen
More details in profile & blog

The buffet was mostly Peranakan themed, with dishes such as kueh pai tee, laksa, curries, rojak, chendol, and dessert kuehs.
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Adorable (Smoked Matcha Tea) eclair and (Black Sesame) macaron from @RegentSingapore’s Weekend High Tea Buffet which I couldn’t bare to eat. Okay, I ate it eventually🤣

Regent Singapore Lobby Level
1 Cuscaden Rd
Singapore 249715

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Once is enough, approx. 30 per pax with Mala and Chicken soup, but quality and environment is average. I would rather pay $10-20 more for a more decent experience at HDL or BITP.

High Tea Buffet ($42++ per pax)
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The Orchard Cafe put their own spin on Tau Suan; one of Singapore’s most favourite dessert by infusing it with jasmine flowers and topping it with coconut milk
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The coconut milk brought a salty flavour whereas the jasmine tea provided an unique tea sweetness
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And thus each time I took a spoonful, I got a very unique combination of flavours from this tau suan dessert
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