Xin Cuisine Chinese Restaurant, located within the Holiday Inn Singapore Atrium, has long been celebrated for its authentic Cantonese cuisine and innovative culinary offerings.
This April, in honor of Administrative Professionals Day, Xin Cuisine introduces a specially curated set menu that pays tribute to the dedication and invaluable contributions of administrative professionals.
The meal begins with a harmonious pairing of Jelly Fish and Abalone accompanied by Vietnamese Vegetarian Spring Roll. The jellyfish offers a delightful crunch, complemented by the tender abalone, while the spring roll adds a refreshing touch, setting a promising tone for the courses to follow.
Next is the Braised Diced Chicken in Superior Pumpkin Soup. This dish presents a velvety texture with the natural sweetness of pumpkin melding seamlessly with the chicken pieces, creating a comforting dish to have.
Baked Pork Rib with Vinegar Sauce features pork ribs baked to perfection, achieving a tender consistency. The tangy vinegar sauce enhances the meat's richness, offering a balanced and savory profile.
Tossed Pork Lard Noodle topped with Prawn pays a nod to traditional flavors, combining al-dente noodles tossed in aromatic pork lard, crowned with plump, juicy prawns. The result is a satisfying blend of textures and umami flavors.
Concluding the meal is the Chilled Puree of Mango Sago and Pomelo with Dragon Fruit. This dessert is both visually appealing and palate-cleansing, with the sweetness of mango puree complemented by the slight bitterness of pomelo and the subtle crunch of dragon fruit.
Xin Cuisine's commitment to honoring traditions while embracing modern culinary techniques is evident in this thoughtfully designed menu. The restaurant's elegant ambiance, characterized by a blend of contemporary aesthetics and traditional elements, provides an ideal setting for both corporate gatherings and intimate celebrations.
Xin Cuisine Chinese Restaurant, located within the Holiday Inn Singapore Atrium, has long been celebrated for its authentic Cantonese cuisine and innovative culinary offerings.
This April, in honor of Administrative Professionals Day, Xin Cuisine introduces a specially curated set menu that pays tribute to the dedication and invaluable contributions of administrative professionals.
The meal begins with a harmonious pairing of Jelly Fish and Abalone accompanied by Vietnamese Vegetarian Spring Roll. The jellyfish offers a delightful crunch, complemented by the tender abalone, while the spring roll adds a refreshing touch, setting a promising tone for the courses to follow.
Next is the Braised Diced Chicken in Superior Pumpkin Soup. This dish presents a velvety texture with the natural sweetness of pumpkin melding seamlessly with the chicken pieces, creating a comforting dish to have.
Baked Pork Rib with Vinegar Sauce features pork ribs baked to perfection, achieving a tender consistency. The tangy vinegar sauce enhances the meat's richness, offering a balanced and savory profile.
Tossed Pork Lard Noodle topped with Prawn pays a nod to traditional flavors, combining al-dente noodles tossed in aromatic pork lard, crowned with plump, juicy prawns. The result is a satisfying blend of textures and umami flavors.
Concluding the meal is the Chilled Puree of Mango Sago and Pomelo with Dragon Fruit. This dessert is both visually appealing and palate-cleansing, with the sweetness of mango puree complemented by the slight bitterness of pomelo and the subtle crunch of dragon fruit.
Xin Cuisine's commitment to honoring traditions while embracing modern culinary techniques is evident in this thoughtfully designed menu. The restaurant's elegant ambiance, characterized by a blend of contemporary aesthetics and traditional elements, provides an ideal setting for both corporate gatherings and intimate celebrations.
Amara Singapore’s Local Legends series returns, spotlighting the rich traditions that define our food culture.
Starting from today till 17 April, Chef Damian D’Silva — the Grandfather of Heritage Cuisine — will offer a special menu at Amara Singapore’s Cafe Oriental, a restaurant which reimagines Singapore’s beloved local favourites.
Expect soulful, time-honored dishes like Ayam Buah Keluak, Eurasian Lamb Dhalcha, Brinjal Pacheree, Eurasian Grilled Snapper and Chi Pow Kai (paper-wrapped chicken) — each one a story on a plate. And don’t skip the Kedondong Salad, a favourite from Rempapa’s menu, and assorted Kuehs for that perfect sweet-sour-spice balance. Whether you opt for the three- or five-course sharing menu (S$60++/S$70++ per person) or go à la carte, you’re in for a treat!
Singapore turns 60 this year, and there’s no better way to celebrate than by indulging in the deep, multicultural flavors that make our food scene legendary.
Amara Singapore’s Local Legends series returns, spotlighting the rich traditions that define our food culture.
Starting from today till 17 April, Chef Damian D’Silva — the Grandfather of Heritage Cuisine — will offer a special menu at Amara Singapore’s Cafe Oriental, a restaurant which reimagines Singapore’s beloved local favourites.
Expect soulful, time-honored dishes like Ayam Buah Keluak, Eurasian Lamb Dhalcha, Brinjal Pacheree, Eurasian Grilled Snapper and Chi Pow Kai (paper-wrapped chicken) — each one a story on a plate. And don’t skip the Kedondong Salad, a favourite from Rempapa’s menu, and assorted Kuehs for that perfect sweet-sour-spice balance. Whether you opt for the three- or five-course sharing menu (S$60++/S$70++ per person) or go à la carte, you’re in for a treat!
Singapore turns 60 this year, and there’s no better way to celebrate than by indulging in the deep, multicultural flavors that make our food scene legendary.
Amara Singapore’s Local Legends series returns, spotlighting the rich traditions that define our food culture.
Starting from today till 17 April, Chef Damian D’Silva — the Grandfather of Heritage Cuisine — will offer a special menu at Amara Singapore’s Cafe Oriental, a restaurant which reimagines Singapore’s beloved local favourites.
Expect soulful, time-honored dishes like Ayam Buah Keluak, Eurasian Lamb Dhalcha, Brinjal Pacheree, Eurasian Grilled Snapper and Chi Pow Kai (paper-wrapped chicken) — each one a story on a plate. And don’t skip the Kedondong Salad, a favourite from Rempapa’s menu, and assorted Kuehs for that perfect sweet-sour-spice balance. Whether you opt for the three- or five-course sharing menu (S$60++/S$70++ per person) or go à la carte, you’re in for a treat!
Singapore turns 60 this year, and there’s no better way to celebrate than by indulging in the deep, multicultural flavors that make our food scene legendary.
Amara Singapore’s Local Legends series returns, spotlighting the rich traditions that define our food culture.
Starting from today till 17 April, Chef Damian D’Silva — the Grandfather of Heritage Cuisine — will offer a special menu at Amara Singapore’s Cafe Oriental, a restaurant which reimagines Singapore’s beloved local favourites.
Expect soulful, time-honored dishes like Ayam Buah Keluak, Eurasian Lamb Dhalcha, Brinjal Pacheree, Eurasian Grilled Snapper and Chi Pow Kai (paper-wrapped chicken) — each one a story on a plate. And don’t skip the Kedondong Salad, a favourite from Rempapa’s menu, and assorted Kuehs for that perfect sweet-sour-spice balance. Whether you opt for the three- or five-course sharing menu (S$60++/S$70++ per person) or go à la carte, you’re in for a treat!
Singapore turns 60 this year, and there’s no better way to celebrate than by indulging in the deep, multicultural flavors that make our food scene legendary.
Amara Singapore’s Local Legends series returns, spotlighting the rich traditions that define our food culture.
Starting from today till 17 April, Chef Damian D’Silva — the Grandfather of Heritage Cuisine — will offer a special menu at Amara Singapore’s Cafe Oriental, a restaurant which reimagines Singapore’s beloved local favourites.
Expect soulful, time-honored dishes like Ayam Buah Keluak, Eurasian Lamb Dhalcha, Brinjal Pacheree, Eurasian Grilled Snapper and Chi Pow Kai (paper-wrapped chicken) — each one a story on a plate. And don’t skip the Kedondong Salad, a favourite from Rempapa’s menu, and assorted Kuehs for that perfect sweet-sour-spice balance. Whether you opt for the three- or five-course sharing menu (S$60++/S$70++ per person) or go à la carte, you’re in for a treat!
Singapore turns 60 this year, and there’s no better way to celebrate than by indulging in the deep, multicultural flavors that make our food scene legendary.
Amara Singapore’s Local Legends series returns, spotlighting the rich traditions that define our food culture.
Starting from today till 17 April, Chef Damian D’Silva — the Grandfather of Heritage Cuisine — will offer a special menu at Amara Singapore’s Cafe Oriental, a restaurant which reimagines Singapore’s beloved local favourites.
Expect soulful, time-honored dishes like Ayam Buah Keluak, Eurasian Lamb Dhalcha, Brinjal Pacheree, Eurasian Grilled Snapper and Chi Pow Kai (paper-wrapped chicken) — each one a story on a plate. And don’t skip the Kedondong Salad, a favourite from Rempapa’s menu, and assorted Kuehs for that perfect sweet-sour-spice balance. Whether you opt for the three- or five-course sharing menu (S$60++/S$70++ per person) or go à la carte, you’re in for a treat!
Singapore turns 60 this year, and there’s no better way to celebrate than by indulging in the deep, multicultural flavors that make our food scene legendary.
Amara Singapore’s Local Legends series returns, spotlighting the rich traditions that define our food culture.
Starting from today till 17 April, Chef Damian D’Silva — the Grandfather of Heritage Cuisine — will offer a special menu at Amara Singapore’s Cafe Oriental, a restaurant which reimagines Singapore’s beloved local favourites.
Expect soulful, time-honored dishes like Ayam Buah Keluak, Eurasian Lamb Dhalcha, Brinjal Pacheree, Eurasian Grilled Snapper and Chi Pow Kai (paper-wrapped chicken) — each one a story on a plate. And don’t skip the Kedondong Salad, a favourite from Rempapa’s menu, and assorted Kuehs for that perfect sweet-sour-spice balance. Whether you opt for the three- or five-course sharing menu (S$60++/S$70++ per person) or go à la carte, you’re in for a treat!
Singapore turns 60 this year, and there’s no better way to celebrate than by indulging in the deep, multicultural flavors that make our food scene legendary.
Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.
We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.
Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.
For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.
The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.
To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.
The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.
Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.
We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.
Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.
For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.
The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.
To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.
The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.
Guccio Ristorante offers an intimate glimpse into Chef Marco Guccio's heritage and passion for authentic Italian cuisine. Hailing from Milan, this is where he brings his family's Italian heritage to life - with recipes passed down from his grandmother and mother, every dish here is a testament to his dedication, with all items meticulously crafted in-house—including the warm, inviting starter bread.
We started with the Gamberi, featuring New Zealand prawns tartare bathed in a delicate pomegranate broth and crowned with Oscietra caviar. The prawns were impeccably fresh, their sweetness harmonizing beautifully with the subtle tartness of the broth, while the caviar added a luxurious briny depth.
Next, the Capesante — a plate of pan-seared Hokkaido scallops resting on a velvety pumpkin cream, adorned with raspberry pearl onions and trout roe. The scallops boasted a perfect sear, their natural sweetness enhanced by the creamy pumpkin and the gentle acidity of the onions, creating a symphony of flavors and textures.
For pasta, we had the Tortelli - delicate parcels filled with creamy burrata cheese, enveloped in a rich tomato passata and accompanied by marinated tomatoes infused with Sicilian oregano. Each bite was a comforting embrace, the pasta tender and the filling decadently creamy, evoking the warmth of a home-cooked Italian meal.
The main course featured the Maialino, a dish of slow-cooked Spanish suckling pig paired with a red apple compote and seasonal Romanesco broccoli. The pork was exquisitely tender, its savory richness complemented by the sweet tang of the apple compote, while the Romanesco added a delightful crunch and earthiness to the plate.
To conclude this culinary journey, I savored the Tiramisu, a cherished recipe from Chef Marco's mother, prepared just as it was during his childhood. This classic dessert was a nostalgic delight, with layers of espresso-soaked ladyfingers and mascarpone cream coming together in perfect harmony, offering a sweet and satisfying end to the meal.
The warm ambiance, attentive service, and heartfelt dishes make it a must-visit destination for those seeking a genuine taste of Italy in the heart of Singapore.
