@paulbakerysg is celebrating a decade here on the little red dot. To commemorate this milestone, they have come up with a selection of unique creations, such as this French choux stuffed with more than 90% D24 durians. It comes as a set of six for $49.90 nett and can be ordered from their online store.

Some years ago, my work used to take me to a few cities in China rather regularly, and I would explore their local version of “chap chye png” (plain rice topped with dishes of your choice) which I subsequently, developed a big love for. Because the stall-holders and cooks there tended to be heavy-handed with the seasoning and oil, the food was considerably more flavourful (but less healthy) than what we have in Singapore. The taste profiles of those dishes were exciting as well as they reflected the various regions in China. I recall a huge pot of soup would usually be present, and customers could help themselves to however much as they wanted.
Anyway, after walking past “蜀香 Shu Xiang” in the basement of Far East Plaza (unit #01-22) several times, I finally tried their food last week. And I must say, their China-style #chapchyepng dishes exceeded my expectations.
Although they’ve been tweaked to suit most Singaporeans’ palates (read: less oily and salty), the dishes I tried proved very fragrant and tasty. My favourites were the pigs’ ears and pigs’ stomach (both stirfried with garlic, fresh herbs and some spices), the egg with tomato, and the sliced pork fried with big green chillies. Pricing is a little more than what you’d pay at a hawker centre (our two plates of rice with 4 items each cost a total of $12) but I think it’s fair considering Shu Xiang is in a shopping mall and has ample comfortable seating. Will definitely return to have their food again when I am in the area.

Since I don’t have plans to travel to Kuala Lumpur anytime in the near future, I yelped with joy when I spotted “KL Hong Cha Pork Noodles” at Malaysia Food Street in @rwsentosa. It’s all @blueskiescottonclouds’ fault 😂 If she had not shared on her Stories about enjoying the real thing in KL, Malaysia which is where she is currently at, I wouldn’t have been harbouring such a insatiable craving for Pork Noodles.
Anyways, the one I stumbled upon turned out to be very tasty. Not sure if it can match the original across the border but I was a happy camper. The soup was robust and properly seasoned, and alongside the soft “kway teow” were slices of pig’s liver and lean pork, lumps of minced pork as well as crunchy pork lard. The food arrived piping hot and tasted fresh. It wasn’t exactly cheap at $9 but it did leave me sweaty (from slurping the soup) and satisfied.

Since I don’t have plans to travel to Kuala Lumpur anytime in the near future, I yelped with joy when I spotted “KL Hong Cha Pork Noodles” at Malaysia Food Street in @rwsentosa. It’s all @blueskiescottonclouds’ fault 😂 If she had not shared on her Stories about enjoying the real thing in KL, Malaysia which is where she is currently at, I wouldn’t have been harbouring such a insatiable craving for Pork Noodles.
Anyways, the one I stumbled upon turned out to be very tasty. Not sure if it can match the original across the border but I was a happy camper. The soup was robust and properly seasoned, and alongside the soft “kway teow” were slices of pig’s liver and lean pork, lumps of minced pork as well as crunchy pork lard. The food arrived piping hot and tasted fresh. It wasn’t exactly cheap at $9 but it did leave me sweaty (from slurping the soup) and satisfied.

When they first opened about 10 years ago, I visited @lollasg (home of the much-copied uni and squid ink custard pudding) quite a few times. Then a slew of restaurant openings proved a huge distraction for a long stretch but lately, after seeing my foodie friend @safarislim keep sharing about his meals there, my curiosity about the current Head Chef @johanne_siy’s produce-driven Modern European style of cooking was piqued. So it didn’t take a hot minute before Steven booked lunch for @szeliang888, himself and I.
A recipient of 2021’s “Chef of the Year” award by the prestigious @worldgourmetaward (WGA), Chef Jo’s initial plan of a part-time gig at Lolla turned into something more permanent as Covid intervened. Lucky for us in Singapore, I say!
This lovely lady who left the corporate world a decade ago to follow her passion (it took her to renowned restaurants in different countries such as Café Boulud and Le Bernardin with Chef Eric Ripert in New York as well as Restaurant André in Singapore), puts out some brilliantly executed dishes with unerringly delicious flavours. All of her original creations are available in Lolla’s Seasonal Menu - either a la carte or in a Tasting format, alongside their regular one. We opted for the $195++ 9-course Tasting route (they do a 7-course for $158++ as well) and this is how it unfolded:
1. Spanner Crab, Spent Kombu, Alique (Crab Roe) - A big and unapologetically moreish opener that was umami meets bright.
2. Oyster - Tastiness: 100%. One of the standouts from the meal for me, it was charred before being accessorised with a foam of its own juices, cabbage and seaweed vinaigrette.
3. Squid “Linguine”, Beech Mushrooms, Beef-Chorizo Bouillon - While the ribbons of squid were delightfully springy, it was the fragrant house-fermented black garlic-enhanced broth and the acidity from the pickled mushrooms that made the dish beautifully complex.
4. Hokkaido Scallop, Bouchot Mussels, Smoked Celeriac - A sublime symphony of seafood on fragrant celeriac purée and prawn broth. The pickles and sea fennel were well chosen complements.
5. Porcini, Mandilli di Seta, Mushroom Fricassee - Loved the contrast between the minimalist look and maximalist flavours of this unique take on mushroom pasta. The al dente sheet of pasta, velvety-rich mushroom sauce, clear broth and slices of raw mushrooms - they all came together gloriously.
6. Glazed Veal Sweetbread, Puffed Beef Tendon, Spiced Palm Vinegar - If you aren’t squeamish about eating exotic parts, here’s a tastily done thymus gland glazed in Espagnole sauce and served with a crunchy beef tendon puff dusted in vinegar powder, chilli and lime zest.
7. Toasted Sourdough ($8++), Housemade Kombu Butter ($12++) - Not that we had much appetite real estate by this point in the meal but two of us couldn’t resist digging in when bossman @thaddeusyeo appeared with these.
8. Koji-cured Quail, Egg Yolk Confit, Black Truffles - Cutlery was redundant when it came to this. I found the quail immensely satisfying as it was grilled to juicy and tender perfection.
9. Strawberry Granita - My eyes widened when I had this palate cleanser. It seemed like the essence of the fruit was intensified but yet, it was not too sweet. Wouldn’t have minded a big bowl.
10. Black Truffle Gateau, Truffle Tree Nuts, Black Truffles - @szeliang888’s pick of dessert which he kindly shared a bite with @safarislim and I. The three-nut purée of chestnuts, macadamia and hazelnuts was really memorable.
11. Fallen Fruit - Steven and I selected this sweet and savoury wonder of a 3-month-vacuum-aged “Black Apple” which we enjoyed with an addictive Roasted Miso Ice-cream and toffee sauce.

Thank you Thaddeus,
Chef @johanne_siy and Team @lollasg: @blades.and.nibbles @alanquah522 @fireking555 @xmei2 for the impressive Seasonal Menu.

This young man’s menu, even on the second day of service, was already a polished statement-maker with its Singaporean ingredients-inspired theme.
After Manager Jose did his introductory spiel, things got rolling promptly with a fascinating confluence of hot and cold where grilled sweet corn kernels met a quenelle of frozen corn and butter sabayon in a roasted buckwheat tea with masala chai spices.
Then, an appetisingly balanced cold appetiser of Sri Lankan mud crab with green tomato chutney, diced tomatoes and green apple in a pandan leaf oil-laced green apple juice sauce. While slices of pickled and cooked celtuce (chayote) added crunch, ginger flower and lime zest enhanced the aroma.
Chef Jonathan’s interpretation of laksa was the basis of the next course, another cold creation featuring Hokkaido scallops, kabu and lemon.
The silky-skin duck leg-stuffed dumplings in a duck broth perfumed by a touch of Szechuan spices were tasty but the accompanying bowl of rice managed to outshine it a little. Cooked with “hum choi” also known as “sian chye”, and finished with crispy duck skin, that carb was extremely fragrant and tasty.
I thought his take on 茶叶蛋 (“cha ye dan”) was brilliant! The black tea foam-covered egg sat with lily buds and sautéed Maitake mushrooms on a base of fermented mushroom purée and fermented mushroom juice. Everything about this course was spot-on.
Another winner in my book, the pan-cooked 4-day-aged Sawara (Spanish Mackerel) from Japan. It was just impeccable in done-ness and flavour. And so delightful when savoured with the green rempah purée, green onion fish stock sauce and smoky wok-fried Dragon Chives.
To me, the meat course was a clever East-meets-West dish as the 10-day-aged Irish duck was glazed in tamarind caramel and spice glaze which gave it an Asian taste profile. Yet because it came with citrus elements of kumquat chutney and a duck jus made from roasted duck bones and reduced orange juice, there was a decidedly French influence as well. Loved the black banana purée too.
The palate cleanser reminded me of a more sophisticated version of Solero / Jolly Lolly ice popsicles as it combined a lemongrass sorbet, kaffir lime, green tea and little chewy bits of attap chee. A surprise spicy heat made it all the more beguiling to me.
Coming full circle, Chef @jonathan_gan closed the meal with another hot meets cold creation. This dessert was a love letter to the Jerusalem artichoke as the tuber’s versatility was on full display. To complement the mochi balls, it took on different forms - as a veloute with coconut milk, and a crumble from its skin being fried and tossed in sugar and peanuts, as well as an ice-cream. Without a doubt, dinner ended on a high note.

This young man’s menu, even on the second day of service, was already a polished statement-maker with its Singaporean ingredients-inspired theme.
After Manager Jose did his introductory spiel, things got rolling promptly with a fascinating confluence of hot and cold where grilled sweet corn kernels met a quenelle of frozen corn and butter sabayon in a roasted buckwheat tea with masala chai spices.
Then, an appetisingly balanced cold appetiser of Sri Lankan mud crab with green tomato chutney, diced tomatoes and green apple in a pandan leaf oil-laced green apple juice sauce. While slices of pickled and cooked celtuce (chayote) added crunch, ginger flower and lime zest enhanced the aroma.
Chef Jonathan’s interpretation of laksa was the basis of the next course, another cold creation featuring Hokkaido scallops, kabu and lemon.
The silky-skin duck leg-stuffed dumplings in a duck broth perfumed by a touch of Szechuan spices were tasty but the accompanying bowl of rice managed to outshine it a little. Cooked with “hum choi” also known as “sian chye”, and finished with crispy duck skin, that carb was extremely fragrant and tasty.
I thought his take on 茶叶蛋 (“cha ye dan”) was brilliant! The black tea foam-covered egg sat with lily buds and sautéed Maitake mushrooms on a base of fermented mushroom purée and fermented mushroom juice. Everything about this course was spot-on.
Another winner in my book, the pan-cooked 4-day-aged Sawara (Spanish Mackerel) from Japan. It was just impeccable in done-ness and flavour. And so delightful when savoured with the green rempah purée, green onion fish stock sauce and smoky wok-fried Dragon Chives.
To me, the meat course was a clever East-meets-West dish as the 10-day-aged Irish duck was glazed in tamarind caramel and spice glaze which gave it an Asian taste profile. Yet because it came with citrus elements of kumquat chutney and a duck jus made from roasted duck bones and reduced orange juice, there was a decidedly French influence as well. Loved the black banana purée too.
The palate cleanser reminded me of a more sophisticated version of Solero / Jolly Lolly ice popsicles as it combined a lemongrass sorbet, kaffir lime, green tea and little chewy bits of attap chee. A surprise spicy heat made it all the more beguiling to me.
Coming full circle, Chef @jonathan_gan closed the meal with another hot meets cold creation. This dessert was a love letter to the Jerusalem artichoke as the tuber’s versatility was on full display. To complement the mochi balls, it took on different forms - as a veloute with coconut milk, and a crumble from its skin being fried and tossed in sugar and peanuts, as well as an ice-cream. Without a doubt, dinner ended on a high note.

Perhaps it’s the start of a new year but I was hit by a wave of nostalgia and thought of Oasis Taiwan Porridge, a Chinese restaurant TH and I used to frequent very regularly for suppers about two decades ago. This was during the time when it was located in Kallang - also in a round building and surrounded by water, just like it is now at Toa Payoh Gardens (and if you know what I’m talking about, I guess we’re about the same age 😂).
Since there were just us two yesterday, I could only order most of our old favourites: Stirfried Szechuan Vegetable with Pork, Chye Por Omelette, Cold Silken Tofu in Soya Sauce with Century Egg and Pork Floss, Stirfried Beansprouts with Salted Fish, and Braised Pork.
The highlight for me though, has always been their porridge which is cooked to the perfect consistency with sweet potato. And because it is served in a thermos container wheeled over on a trolley which stays by your table, it is still nice and warm when you help yourself to more later.
Aside from the rather dry braised pork we encountered yesterday, the rest of the dishes were fine. Flavours tasted as old-school and robust as I recall. The food was still on the oily side (it’s like they never got the government’s memo to go healthier 😂) but it’s exactly why the clean-tasting porridge paired well with them I guess.

Perhaps it’s the start of a new year but I was hit by a wave of nostalgia and thought of Oasis Taiwan Porridge, a Chinese restaurant TH and I used to frequent very regularly for suppers about two decades ago. This was during the time when it was located in Kallang - also in a round building and surrounded by water, just like it is now at Toa Payoh Gardens (and if you know what I’m talking about, I guess we’re about the same age 😂).
Since there were just us two yesterday, I could only order most of our old favourites: Stirfried Szechuan Vegetable with Pork, Chye Por Omelette, Cold Silken Tofu in Soya Sauce with Century Egg and Pork Floss, Stirfried Beansprouts with Salted Fish, and Braised Pork.
The highlight for me though, has always been their porridge which is cooked to the perfect consistency with sweet potato. And because it is served in a thermos container wheeled over on a trolley which stays by your table, it is still nice and warm when you help yourself to more later.
Aside from the rather dry braised pork we encountered yesterday, the rest of the dishes were fine. Flavours tasted as old-school and robust as I recall. The food was still on the oily side (it’s like they never got the government’s memo to go healthier 😂) but it’s exactly why the clean-tasting porridge paired well with them I guess.

(Invited Tasting)
It is not just the eight kinds of caviar on the menu (they include the world’s number one Kaluga Queen as well as Oscietra, Sevruga and Beluga) that shine at Caviar (@cvr.sg) restaurant. The Modern European style of cuisine by Head Chef @leenkarleen and her all-Singaporean kitchen team deserves equal if not more of its share of the limelight too.
To be sure, the glistening pearls of fish roe reign in this eponymous restaurant, but think of it is being part of a strong ensemble cast of beautifully calibrated deliciousness that also showcases excellent produce and ingredients.
Formatted as degustation menus in varying sizes to please different appetites, the food is best enjoyed with a glass (or bottle) of champagne and wine. We trusted Restaurant Manager Rahul to recommend, and he chose very well - the Pinot Noir was an especially big hit with us.
For our hosted tasting, we were served the 8-course menu and this is how it unfolded:
1. Amuse bouche trio which we savoured with champagne - While the caviar toast of housemade white bread, egg yolk purée, avocado purée and 8 Gems Caviar’s No. 5 Royal Oscietra caviar as well as the crunchy tomato macaron laden with botan uni, Japanese uni cream and Sturia’s Oscietra pearls from France were lovely, we were most blown away by the first snack - the airy-light, fluffy Caviar Ball filled with crème fraiche and Polenco Oscietra Caviar.
2. Breads - Made in-house from scratch, both tasted original and superb. The larger, a twisted ball of Beef Fat Herb Brioche seriously tempted me into overeating. The smaller and paler Olives Semolina Bread was more complex than I’d imagined. To spread on them, an understated roasted yeast butter.
3. Botan Ebi Tartare - I am generally not the biggest fan of raw prawns but this was done deliciously with a light and tasty dressing of pomelo, chives, shallot, lime zest and dashi vinegar, plus two kinds of caviar: Polenco Oscietra Caviar and 8 Gems Caviar’s No.2 Superior Oscietra. Adding crunch was the crispy-fried prawn head filled with a tomalley custard. To finish, a buttermilk sauce with dill oil was poured on.
4. Italian Burrata - This little surprise was snuck in. The creamy cheese was whipped with honey and verjus, and decked out in slices of sweet green grapes and not-your-usual Canadian Uni.
5. Potato and Egg - One of the standouts from the meal was this delightful dish that had a confit egg yolk and Polenco Siberian Caviar laid on a bed of potato foam, diced potatoes that have been braised in kombu chicken stock, some puffed buckwheat and Iberico lardo. I really enjoyed the mix here.
6. Halibut - Love, love, loved this! Perfectly pitched with all the facets of flavour harmonising like the loveliest chorus, this was a truly magnificent course. The wild-caught fish which had been cured and aged for 3 days between kombu sheets, was exquisite on the tastebuds. It came in a pool of lemon-lifted pilpil sauce made from its own bones, swimming in Ikura which tasted as amazing as it sounds.
7. Caviar Tasting Platter - This other surprise item casted the spotlight on four different brands of caviar imported from China, Uruguay and France. It was an awesome opportunity to get to know the uniqueness of each.
8. Bressan Pigeon - Grilled over binchotan, the dry-aged French pigeon breast was plated with a brown butter celeriac puree, pickled blackberry, grilled plum and pigeon jus. It was spot-on in every way but the highlight for me had to be the juicy pigeon leg that had been confit in oil, grilled over binchotan and glazed with sherry reduction, then topped with 8 Gems Caviar’s No. 2 Superior Oscietra.
9. Fermented Cranberries - Not at all familiar a taste profile but fascinating and more importantly, nicely balanced, the first dessert of lacto-fermented cranberries came with cranberry sorbet, almond ginger crumbs and orange blossom foam.
10. Sake - It was this final dessert that took my breath away. Such wondrousness existed when the housemade sake lees ice-cream crossed paths with airy-light crunchy pieces of dehydrated lime meringue and the buttery pearls of Polenco Siberian Caviar.
11. Petit Fours - From the trio, the 8 Gems Caviar-loaded Financier filled with white chocolate ganache liquid ganache was the most irresistible. It’s so good, I was momentarily at a loss for words.

Thank you for a most memorable evening, Jason and Team Caviar.

I have come to two conclusions regarding my favourite prawn noodle stall in Singapore.

1. It is best to visit it on Mondays.
This is possibly the quietest day for them so it’s easy to find a seat and the wait time for your food to arrive is brief. As you can imagine, weekends are usually a bit crazy with an endless stream of customers.

2. The $10 bowl is the one to order.
I graduated from the $5 bowl to the $8 eons ago but have realised in order to feel gleefully sated, nothing beats the large serving. My go-to these days is shown above - the soup version with a mix of yellow mee and beehoon, prawns, pork ribs and pig’s intestines. Sometimes, depending on my mood, I also add on liver.

As a few of you have pointed out, “Da Dong Prawn Noodles” is not cheap compared to other hawkers but I believe in paying for quality and what gives me joy. Plus that broth of theirs is seriously to-die-for.

I’m so happy that a new chapter has begun for @chef_y.doi_avossouhaits (previously of the notoriously hard-to-book Bistrot Etroit). His brand new restaurant - @sage_by_yasunori is also located on the ground level of Orchard Plaza.
In this bigger space which Chef Doi fills to overflowing with his beaming smiles, humour and charm, is a new menu which is evidence of him spreading his creative wings too. Two options are offered - the Classic Menu that includes two appetisers, a main and desserts (except for the first appetiser, there’s choice for everything else) and the Omakase.
We opted for the former and it got rolling with a delectable platter of salted Parma ham and two-cheese cake, a spoon of Wagyu beef tartare and a Satoimo (Japanese taro) mousse topped with Uni. The wine we picked had lilting floral notes which paired beautifully with each bite.
For bread, it was an extra fragrant sesame oil and sesame seeds Focaccia, spread with Moromi Miso Butter, both made in-house.
I was smittened by the next course of Gazpacho with a quenelle of olive oil sorbet, so resplendent in the fullness of vegetables.
For the second appetiser, I picked the signature Sausage featuring Yongen pork from Hokkaido, also made in-house. @huatkaliao’s Lobster and Scallop Mousse Terrine served with persimmon and a lobster bisque sour cream sauce, was lighter but no less flavourful.
Turbot was the fish for that day. It came cheese-encrusted and accessorised with a Japanese spinach and white miso sauce.
The main course we selected comprised of beef in two parts, and had a duo of mind-blowing condiments. I can’t emphasise how enormously tasty the red wine salt and original chilli paste were! They complemented the Australian Tenderloin “Shabu Shabu” accompanied by sweet green leeks from Kyoto in most oishii style. Ditto the perfectly grilled slab of A4 grade Wagyu Striploin plated with a luscious red wine sauce and silky mash.
Obviously, we were feeling stuffed at this point but that didn’t stop me from ordering an extra course. I’m a huge fan of Chef Doi’s red wine-stewed Beef Tongue (the texture is unbelievable!), so there was no way I’d leave without enjoying it again. At @sage_by_yasunori, his tweaked recipe boasts a stunning bright citrus note of orange peel, reflecting the abundant produce from Mie Prefecture in Japan.
As much as I wanted to, I simply couldn’t fit in his iconic Curry Rice after all that but we did manage dessert.
The seasonal creamy Chestnut Crème Brûlée was fabulous - loved the side of housemade Coconut Ice-cream too. @huatkaliao and I also shared the gluten-free Chocolate Terrine, another marvel you should not miss if you adore unabashedly chocolatey and not too sweet creations.
Deserving mention is how nature’s loveliness was presented at Sage. Our counter seats had sprigs of Sage and a mini bounty of fresh fruit which could be enjoyed on the spot or taken home (which is what we did).