HazelDiary

Man Fu Yuan at InterContinental Singapore has just unveiled a refreshed menu that’s sure to intrigue. Starting 18 August 2025, Executive Chinese Chef Aaron Tan introduces a new lineup of à la carte signatures and a standout tasting menu that reflects both finesse and flair.

Chef Tan, known for his meticulous attention to detail and creative reinterpretations of classic Chinese cuisine, continues to push culinary boundaries presenting dishes that are bold in flavour, visually captivating, and rich in cultural inspiration.

Chef Combination 2.0 – A Masterclass in Small Plates

Chef Tan’s Chef Combination 2.0 is a beautifully curated tasting platter that offers a perfect opening act. The luxurious silken crab meat with crab roe melts delicately on the tongue, while the roasted Iberico pork collar, roasted Cantonese-style and topped with caviar, adds richness and depth. A crispy Fanny Bay oyster spiked with garlic and dried chilli delivers a spicy crunch. Lastly, the dish finishes on a refined note with a spinach prawn dumpling accented by black truffle. Small plates, big impression.

Flambé Roasted Angus Beef Tomahawk

This showstopper is designed for sharing and for turning heads. Deep-fried to a golden crisp and flambéed tableside, the Angus Beef Tomahawk releases a wave of smoky aromatics that immediately draws attention. Served with a bold Mongolian sauce packed with umami, this is communal dining at its most indulgent. It is served as table side services when you dine in.

Poached Red Grouper Fillet

There’s comfort food, and then there’s Chef Tan’s Poached Red Grouper Fillet . Simmered in a superior broth infused with dang gui, goji berries, and 15-year-aged Hua Tiao Wine, this dish is deeply nourishing and soul-soothing. Each bite of tender grouper is a taste of home, elevated to fine dining status.

Oven-Baked Rock Lobster

Chef Tan revisits the beloved banquet flavours of the ’90s with this fun, decadent twist on Oven-Baked Rock Lobster. Think lobster lightly fried for aroma, then baked with salted egg yolk sauce, Thai honey pineapple, and a melting layer of cheese. It’s rich, gooey, and gloriously nostalgic—yet reimagined for today’s modern palate.

Yellow Chicken

The Yellow Chicken is comfort food at its finest succulent pieces of chicken infused with the aromatic warmth of fresh sand ginger, garlic, shallots, and scallions, all simmered to perfection in a bubbling claypot. The rich, savoury gravy clings to each tender bite, making it impossible to resist reaching for a bowl of rice to soak up every drop. Highly recommend this!

Crispy Sea Cucumber

If you’re a fan of sea cucumber, this dish offers a unique and intriguing twist. Encased in a crisp golden crust, it introduces a new textural dimension but the inner layer could benefit from a firmer bite to better contrast the crunch outside. Served atop fragrant rice with minced pork sauce, preserved leeks, and Hong Kong vegetables.

Flambé Live Prawns

The Flambé Live Prawns bring drama and bold flavour to the table. Fresh live prawns are flambéed right before your eyes, infusing them with a smoky aroma before being served in a fragrant ginger-scallion white pepper sauce. Juicy, aromatic, and layered with lingering spice.

Chilled Soya Milk with Egg White, Bird Nests, Lotus Seeds, Peach Collagen

End the meal on a delicate and nourishing note with the Chilled Soya Milk Dessert, a light yet luxurious treat. Silky egg white swirls through the smooth soya milk, while bird’s nest, lotus seeds, and peach collagen add texture and a touch of natural sweetness. Refreshing and subtly indulgent.

Chef Aaron Tan’s new menu at Man Fu Yuan isn’t just an update. It’s a whole new dining experience. With eye-catching presentations, bold flavours, and a few fun tableside moments, the dishes strike a great balance between classic and modern. Whether you’re planning a family get-together or just want to treat yourself to some seriously good Chinese food, this revamped lineup is worth checking out.

Korean food lovers, take note. A legendary name from Seoul’s culinary scene is making its way to Singapore. Gwanghwamun Mijin, a heritage restaurant that has been serving up traditional Korean fare since 1954, is opening its first overseas outlet at Far East Square on 22 August 2025. Known for its signature cold buckwheat noodles and an impressive run of Michelin Bib Gourmand awards ( 8 consecutive years), the brand is set to introduce Singapore diners to a slice of authentic Korean tradition.

At its Seoul flagship, Gwanghwamun Mijin is best known for its Makguksu — refreshing cold buckwheat noodles paired with a deeply flavorful dipping broth. It’s so popular that queues often form during peak hours, with both locals and tourists flocking to get a taste. Now, Singaporeans won’t have to fly to Korea to experience it.

The new outlet will accommodate up to 90 diners and aims to stay true to the brand’s heritage, while also offering exclusive items tailored to the local taste. Similar to its Seoul flagship, the Singapore branch will showcase its signature dishes with a few additions created specially for the Singapore market.

Here’s what you can look forward to at their first international outpost:

The Signature Buckwheat Noodles are served in elegant two-layered lacquered trays, showcasing perfectly al dente noodles. Accompanying the noodles is a chilled kettle of seafood-rich dipping broth, both prepared in South Korea and flown directly to Singapore to preserve authenticity. The hero broth is made from a blend of 14 natural ingredients including premium katsuobushi, dried anchovies, green onion, and ginger and is simmered for 8 hours, cooled for 12, and finished with a unique slush process using a specialised machine from Korea. This gives it a fine-ice texture and a refreshing, umami-packed flavour. The broth leans sweet, but you can easily balance it with the provided condiments. Condiments include grated daikon, wasabi, crispy seasoned laver, and chopped green onions.

Instead of your usual bibimbap, Gwanghwamun Mijin switches things up with their refreshing Bibim Buckwheat Noodles. This cold noodle dish features their signature chewy buckwheat noodles tossed in a vibrant house-made bibim sauce—a unique blend of fresh fruits and minced beef that’s true to the original Seoul recipe. Topped with crisp bean sprouts, lettuce, cucumber, cabbage, radish kimchi, and a half-boiled egg, it offers the same satisfying mix of textures and flavours you’d expect from bibimbap, but with a cool, tangy twist that’s perfect for Singapore’s warm weather.

A personal favourite and highly recommended, the Perilla Buckwheat Noodles with Marinated Salmon is a standout dish at Gwanghwamun Mijin. This dish with marinated salmon topping is a Singapore-exclusive. The noodles are tossed in fragrant perilla oil and perilla powder, giving them a nutty, savoury depth that’s flavourful without being overpowering. The firm, chewy texture of the buckwheat noodles pairs beautifully with the aromatic dressing, making it incredibly moreish even on its own.

The Bossam (Boiled Pork Wraps) features tender, succulent slices of pork that are perfectly boiled to retain their juiciness and delicate texture. The meat pairs wonderfully with the accompanying kimchi, which offers a crisp, refreshing contrast. However, the bossam kimchi leans towards a milder flavour profile.  We prefer a bolder kick of spice and a richer seasoning.

For meat lovers craving a hearty bite, try Gwanghwamun Mijin’s Fried Pork Cutlet. This generous slab of pork is prepared using the traditional Korean method of machine-pressing and marinated for over eight hours to achieve exceptional tenderness. The cutlet is then expertly coated through a meticulous three-step process involving egg, flour, and freshly made breadcrumbs before being fried to a crispy, golden finish. Served alongside a small portion of rice (perfect for those watching their carbs), crunchy coleslaw, and a house-made tonkatsu sauce crafted fresh in Singapore. 

Gwanghwamun Mijin’s Steamed Korean Dumplings live up to the generous reputation Korean dumplings are known for. These large, ingot-shaped parcels are filled with a hearty mix of marinated minced pork, diced spring onions, leek, garlic, and tofu, all hand-wrapped in-store and made fresh daily in limited quantities. Each dumpling is substantial, packed with a satisfying blend of pork and glass noodles. While the size and craftsmanship impress, the flavour could benefit from a bit more depth and seasoning to fully bring out the richness of the filling.

Buckwheat spring onion seafood pancake where the crispy buckwheat pancake filled with fresh spring onions and tender seafood. Golden on the outside, soft and savoury inside.

With prices kept accessible and portions generous, it looks set to be a great option for both casual lunch crowds and after-work dinner plans.

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Discover the newly revamped Wagyu Jin Singapore at Shaw Centre. Led by Chef Kawasaki Shimpei, the newly redefined kappo-style, wagyu-focused omakase menu takes diners on a culinary journey across Japan’s renowned wagyu-producing regions. In 2021, I visited Wagyu Jin Singapore to celebrate my birthday. Now, a few years later, I returned to experience its transformation While the address at Shaw Centre remains unchanged, the vibe, the menu, and the entire dining journey have been elevated.

Located in the heart of Orchard Road, Wagyu Jin is part of the esteemed Les Amis Group and offers a rare, intimate setting that celebrates the art of Japanese wagyu omakase. The restaurant now features an elegant and minimalist interior inspired by traditional Japanese architecture. With a warm, inviting space that includes an eight-seater counter and two private dining rooms, Wagyu Jin offers a calm retreat from the bustling city outside.

The kitchen is now helmed by Executive Chef Kawasaki Shimpei, who brings with him over 25 years of experience in the art of kaiseki. His philosophy marries time-honoured culinary traditions with modern precision, resulting in refined creations that reflect both heritage and innovation. Sitting at the bar counter this time offered more interaction with the chef, giving the experience a personal and immersive touch. Each dish came with its own story, showcasing wagyu beef from different prefectures across Japan. It is something not often seen even in other omakase establishments in Singapore.

Wagyu Jin presents a refined kappo-style, wagyu-focused omakase that highlights Japan’s renowned wagyu-producing regions. Menus are priced at S$188++ (7 courses, lunch only), S$288++ (10 courses), and S$388++ (12 courses with premium ingredients), with the latter two available for both lunch and dinner. We had the S$288++ dinner omakase, a beautifully curated journey of seasonal flavours and exceptional wagyu cuts.

The meal began with an elegant appetiser featuring Hokkaido kegani (hairy crab) topped with caviar. It was a clean, briny introduction that set the tone for the courses ahead.

Next came a comforting soup made with Kagoshima wagyu shaped into shumai, gently resting in a savoury broth.

The third course was a creative maki roll crafted from Miyazaki wagyu, seasonal sashimi, spinach, and ginger, then finished with delicate egg yolk crumbs.A thoughtful combination that was both flavourful and textural.

We also tried the beef tartare out from the omakase menu. It’s made with Matsusaka wagyu from Mie Prefecture, known for its amazing marbling and rich, full flavour. Perfect for a raw dish like this. The wagyu is hand-diced and seasoned with a special blend, then served on a garlic baguette, giving a nice crunchy contrast to the bold, creamy tartare.

We were then served Tokushima abalone, which had been meticulously steamed for five hours with sake and kelp. Paired with its own liver sauce, the dish was rich, earthy, and deeply satisfying.

This was followed by one of the evening’s highlights. A serving of braised Hida beef. The cut, located just above the ribeye, was grilled first for flavour, then slow-braised in red wine for two hours, resulting in tender, umami-packed slices served alongside creamy mashed potato and tangy mustard seeds.

The much-anticipated wagyu sando was a true highlight, crafted with the prized Yonezawa Chateaubriand. This sando easily ranks among the best I’ve had—rich, juicy, and incredibly tender, with each bite melting effortlessly in the mouth. The centre-cut tenderloin was lightly deep-fried in a crisp panko batter, then nestled between slices of golden-toasted milk bread, delicately slathered with a house-made sauce that tied everything together beautifully. It was so satisfying, I found myself wishing for another serving.

Following that, we enjoyed a handroll featuring Nodoguro Benihitomi, a prized blackthroat seaperch known for its luxurious texture.

Then came the sukiyaki, once again spotlighting the beautifully marbled Hida beef. Gently poached countertop in a sweet-savoury broth, the beef was served alongside summer black truffle, earthy Yanagi matsutake from Nagano ( restaurant will change depending on what fresh produce is available) , a rich and oozy egg yolk, and handmade sesame (goma) tofu. The tofu, first grilled and then simmered, offered a creamy, nutty contrast that perfectly balanced the sweet umami notes of the broth. It brings the entire dish together in harmonious depth and richness.

As we neared the final savoury course, we were presented with yakiniku featuring Miyazaki wagyu—rich, buttery, and deeply flavourful. It was thoughtfully paired with a small portion of rice and a hint of kimchi, adding both texture and a refreshing contrast. A delicate miso yuzu sauce on the side helped cleanse the palate and offered a bright finish to the savoury journey.

Dessert was a charming finish to the meal. Milk ice cream monaka topped with fresh grapes and pine nuts. It was refreshing, textural, and just the right amount of sweetness to conclude the night.

This return to Wagyu Jin was an entirely different experience from my first. The combination of the revamped setting, the new chef’s refined approach, and the premium ingredients from across Japan made it an unforgettable meal. Not many restaurants in Singapore specialise in showcasing wagyu in such a prefecture-focused omakase format. Here, every cut is thoughtfully chosen, and the dishes are meticulously prepared to bring out the best of each region’s beef.

If you’re looking to indulge in an omakase experience that puts Japanese wagyu front and centre, Wagyu Jin is undoubtedly worth a visit. With its intimate setting, skilled execution, and ever-evolving menu, it’s a place I wouldn’t hesitate to return to especially when I’m craving a truly exceptional wagyu journey.

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Perched on the 10th floor of the iconic OUE Tower, Tong Le Private Dining is a hidden gem in Singapore’s dining scene—and notably, the only revolving restaurant in the country. Operated by the prestigious TungLok Group, the restaurant offers an experience that blends old-world charm, elegant Chinese fine dining and panoramic views of Marina Bay that evolve 360 as you dine.

Visiting Tong Le already feels like a special occasion. Guests are escorted up a private elevator into an elegant space adorned with rich, dark wood interiors that exude a quiet sophistication. While the décor leans more towards the traditional and could benefit from a modern update, the restaurant’s unique 360-degree revolving view more than compensates. It still looks much the same as I remember from my visit years ago. Diners are treated to a constantly shifting panorama of the Collyer Quay waterfront and Singapore skyline, including the iconic Marina Bay Sands.

Leading the culinary direction is Senior Executive Chef To Kwok Kim (Chef Dicky), whose distinguished career includes stints in acclaimed kitchens across Guangzhou, Macau, Shanghai, Tokyo, Paris, and London. Under his guidance, Tong Le now offers refreshed lunch and dinner menus that showcase a refined take on Contemporary Chinese cuisine.

Set menus are attractively priced for such a premium venue, starting at S$68++ for the Executive Lunch, S$138++ for the Cloud Brocade Dinner, and S$88++ for the vegetarian Whispers of the Earth menu. There’s also the option to customise menus for group bookings, adding flexibility to the fine dining experience.

The meal began with a trio of appetisers, including a luxurious serving of Kaluga Caviar with Homemade Tofu and Putien Fujian Premium Seaweed, presented with a mother-of-pearl spoon. Alongside were crispy Deep-Fried Black Truffle Tofu and Tea-Smoked Wild Golden Croaker, offering varied textures and distinct flavours.

Soup courses at Tong Le are particularly memorable. The Double-boiled Australian Sea Cucumber in Fish Broth with Pickled Plum was both nourishing and indulgent, with rich collagen and a tangy brightness from Chaoshan plum. Another standout was the Braised Fish Maw in Noble ‘Tanfu’ Broth, where gelatinous fish maw soaked for days was paired with a deeply umami broth made from premium ingredients like Jinhua ham and conpoy.

The seafood dishes continue the elegant Cantonese theme. The Braised Wild Golden Croaker served with fresh bean curd sheet and iceberg lettuce was simmered in a delicate chicken consommé, evoking traditional flavours with modern finesse.

Even the vegetarian offerings impressed. The Sweet and Sour Lion’s Mane Mushrooms, a clever take on the classic “gu lou yuk”. Chef used mushrooms in place of pork, fried to a crisp and coated in a vibrant sauce. It was a creative and satisfying dish that showcased Chef Dicky’s versatility.

For the carb lovers, there are two contrasting yet equally enjoyable options. The Sauerkraut Consommé Braised Vermicelli with king prawns and scallops offered a light, subtly spicy take using premium Hsinchu vermicelli. However, the indulgent Claypot Foie Gras Fried Rice with Saga-Gyu was crowd favourite. Crispy rice meets buttery foie gras and marbled wagyu, all kissed with black pepper and caramelised soy sauce. It’s rich, comforting, and addictive.

Desserts at Tong Le are equally elegant, featuring options like Pumpkin Jasmine Pudding, Ruby Peach Tea Syrup with Kiwi Jelly, and a fragrant Creamy Strawberry and Rose Cookie. But the standout was the Double-Boiled Egg Custard in Young Coconut, topped with Cave Bird’s Nest. Made with egg whites and coconut water, this dessert was both delicate and luxurious, closing the meal on a high note.

While the restaurant’s interior could benefit from a more modern refresh, Tong Le Private Dining offers a unique and serene fine dining experience in the heart of Singapore. The revolving view adds a dynamic backdrop to an already impressive culinary offering.It’s a destination worth visiting, especially for special occasions or a unique twist on business dining.

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If you’re a fan of juicy, flavour-packed Japanese hamburg steaks, there’s a delicious new spot at Resorts World Sentosa worth visiting. Introducing Niku Niku Oh!! Kome, the latest addition to Weave. You can spot them just behind the newly opened Pierre Hermé boutique.

Hailing from Japan, Niku Niku Oh!! Kome is brought to you by Monogatari Corporation—one of the country’s leading F&B giants with a global footprint of over 40 outlets. The Singapore opening marks the brand’s exciting local debut, launched in partnership with the renowned Putien Group.

The star of the show here is the Japanese-style hamburg steak and it’s not your average burger patty. These are thick, juicy, hand-shaped beef patties made from a blend of wet-aged ribeye and brisket, ground fresh daily for maximum flavour and tenderness.

Each one is grilled on a hot teppan and served still sizzling on your own personal hotplate. You get to watch the chefs in action as they cook it teppanyaki-style, right in front of you. There are three main types of hamburg steaks to choose from:

• Original – Juicy and flavourful on its own, even without sauce.

• Cheese – Topped with melted cheddar and freshly grated Grana Padano. Rich but not too cloying.

• Avocado Tartar (Seasonal) – With avocado slices, tartar, and teriyaki sauce for a refreshing twist.

Interested to try all? Go for the Assorted Hamburg Steak Set (S$22.80) – it includes one of each! Prices start at S$16.80 for the basic set, which includes:

• Two original patties
• Pasteurized egg
• Unlimited servings of rice, miso soup, and grilled vegetables

At Niku Niku Oh!! Kome, the rice is treated with just as much care as the beef. They use a blend of Japanese Niji no Kirameki rice and Vietnamese jasmine rice, milled in-house daily to lock in freshness and nutrition. Each grain is polished right before cooking—a small touch that makes a big difference, especially when paired with the rich, juicy hamburg steak. Top it off with your choice of a raw or soft-boiled egg, and you’ve got a simple combo that’s unbelievably satisfying. The rice with the egg? You will not go wrong.

The sauce bar at Niku Niku Oh!! Kome is where things get really fun. With a variety of bold and unique options, you can mix and match to find the perfect combo for your hamburg steak.

Sauce highlights include:

• Onion Sauce – sweet, savoury, and super versatile
• BBQ Sauce – smoky with a nice kick, even better with a dab of mustard
• Aurora Sauce – a creamy tomato-mayo blend that’s light, tangy, and perfect for veggies

Tips for the Sauce Bar

• Taste the steak first – Start with just salt and pepper to enjoy the full flavour of the beef.
• Love spice? – Mix the garlic chili, Korean spicy sauce, and wasabi salt for a fiery kick.
• Use Aurora sauce for veggies – It’s perfect with the grilled broccoli.
• BBQ + mustard – A classic combo if you’re craving burger vibes.

With sizzling steaks served on your personal hotplate, you’re in full control of how you like your meat. Just be careful not to overcook it, since the teppan stays hot for quite a while. For an approachable teppanyaki-style experience at Resorts World Sentosa, Niku Niku Oh!! Kome strikes a great balance between value and flavour. Considering the price point especially at RWS, it’s an easy yes.I wouldn’t be surprised to see queues forming outside soon.

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If you’ve been missing the old S.E.A. Aquarium, you’re going to love what’s taken its place. Say hello to the Singapore Oceanarium – now officially open at Resorts World Sentosa, and it’s 3X bigger than before!

What’s New at the Singapore Oceanarium?

So much has changed! The revamped Oceanarium now features:

22 immersive zones – From coral reefs and deep-sea trenches to prehistoric oceans and even a mangrove boardwalk filled with local marine life (hello, mudskippers and seahorses!).
Open Ocean display – Their iconic massive viewing panel is still here, now upgraded and holding 18 million litres of water! Expect manta rays, zebra sharks, and more.
Jellyfish wonderland – One of the largest kreisel tanks with moon jellies floating under ambient lights. Super dreamy.
Prehistoric sea creatures – Life-sized animatronic sea monsters, fossils, and the cutest real-life axolotls.
Jewel of Muscat – Step aboard a replica 9th-century sailing ship and grab a bite at the themed café, Explorer’s Nook.

Science, Sustainability & Serious Cool Points

Beyond the tanks, there’s also a brand-new Research & Learning Centre. It’s a Green Mark Platinum Zero Energy building that houses labs, classrooms, and community zones. It’s not just a pretty place—it’s doing real research too, with partnerships from NUS and NTU to tackle marine conservation and climate change.

Also, props to them for making this a space that blends fun with purpose. You’ll walk out learning something new without even realizing you were learning.

There are a few food spots to refuel:

• Explorer’s Nook – Near the Jewel of Muscat ship, themed bites and drinks
• Ocean Bites – Right by the massive Open Ocean tank
• Tide Deli – Grab-and-go options near the “Migrators” zone

Don’t skip the Singapore Oceanarium Store either – it’s packed with eco-friendly merch, cute sea creature plushies, and marine-themed gifts. Also, keep an eye out for pop-up collabs with local brands!

For the Family & Little Ones

If you’ve got kiddos, this place is a winner. There’s a Junior Ocean Fossilist Workshop for kids aged 7–12, and hands-on areas like Pier Adventure, where they can climb, crawl, and learn through play.

Plus, the flow of the Oceanarium is super stroller-friendly – great for families who want to take their time.

By MRT- Take the MRT to HarbourFront, ride the Sentosa Express from VivoCity to Resorts World Station, then walk 1 minute to Singapore Oceanarium.

By Car – Park at B1 East Zone (Blue) and walk toward the Casino Entrance. Take the escalator to Level 1, where you’ll see the Universal Studios globe. Walk straight ahead and you will see the building.

By Taxi / Grab – Alight at the B1 Casino Entrance drop-off. Take the escalator to Level 1 and follow the same directions above.

Open daily from 10:00AM – 7:00PM (last entry at 6:00PM)
Shorter hours on these dates:

• 25-26 August , 2,5, 25 October : 10:00AM – 5:00PM
• 12 September : 10:00AM– 4:00PM

Tickets:

or you can purchase from Klook using my quote “HAZELOFFKLOOK” below for additional discount and klook exclusive tote bag.

Tip: Book early to avoid disappointment, especially if you’re planning a family outing or weekend trip.

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If you are like me and your Bangkok itinerary is packed with food hunts, shopping marathons, and temple hopping, the chances are you will be craving a little “me time”. I found my oasis right in the middle of the city of Bangkok, Makkha Health & Spa. There are good reviews online and I decided to give it a try for my trip this time.

I visited Makkha Health & Spa Heritage Asoke, located within a walking distance from Terminal 21 and a short walk from BTS Asok and MRT Sukhumvit. The walk is less than 10 minutes and despite being surrounded by the buzz of downtown Bangkok, the noise just disappeared the moment I walked through the doors. The space instantly give off a boutique spa vibes, clean, calming and beautifully designed with Modern Asian touches.

Think soothing natural light, earthy tones, water features, and minimalist interiors that instantly tell your brain ” Relax, it is time to switch off.”

Before anything else, we are greeted with a chilled glass of bael fruit tea and Thai snacks- rice cracker. Then, we were given a form to fill up our particulars before our treatment begins.

I chose the 120-minute treatment combo which is a mix of foot massage and Thai massage. As part of Thai custom, they started the session by washing my feet. We pre-purchase the treatment via here and it is advisable to pre-book your appointment before heading down. Although their official website provides the booking facilities, the price is slightly higher. Thus, i would suggest to book through KLOOK and you can enjoy further 5% discount when you key in ” HAZELOFFKLOOK” before you cart out.

The therapist was skilled and intuitive, ensuring the pressure and technique were just right throughout the session. She worked on my tight shoulders and sore legs after all the walking. I felt those knots melt away.

Makkha does not cut corners. Fresh linens, clean pajamas and spotless towels are provided for every guest. Private treatment rooms include safety box, so you can leave your valuables securely during your session. This gives us as a customer more peace of mind.

And to top it all off, after the massage, we were served mango sticky rice. It is those little touches that take the whole experience to the next level. The overall spa ambience was pleasant. Expect soft music, natural lighting and the calming sound of water that is crafted to make you forget the city outside.

If you are planning a spa day, you can consider trying out this brand in Bangkok. They have other branches in Chiang Mai as well.

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One of Singapore’s most established Chinese dining destinations has quietly undergone a transformation. Tucked within the newly reopened Mandarin Oriental Singapore, Cherry Garden now reemerges with a fresh identity – Cherry Garden by Chef Fei – bringing a refined Cantonese-Teochew dining experience curated by the acclaimed Chef Fei. Known for his Two Michelin Stars (for six consecutive years) and One Diamond accolade in the prestigious Black Pearl Restaurant Guide (eight consecutive years), Chef Fei is no stranger to the Mandarin Oriental brand, having helmed acclaimed restaurants across Guangzhou, Shenzhen, and Beijing. Now, he brings his meticulous touch and signature style to Singapore.

The newly revamped Cherry Garden strikes a harmonious balance between modern elegance and oriental charm. The restaurant’s updated look features sleek, contemporary interiors softened with touches of Chinese heritage motifs. While the main dining room is chic and inviting, diners can also opt for one of the four private dining rooms that cater to various group sizes—perfect for intimate gatherings or business dinners.

While the previous Cherry Garden focused primarily on Cantonese cuisine, the new concept seamlessly blends Cantonese sophistication with Teochew finesse, showcasing Chef Fei’s culinary philosophy. The restaurant offers set menus and an ala carte menu for both lunch and dinner, including delicate Cantonese-style dim sum available during lunch hours. The culinary experience is priced at S$128++ per person for a five-course lunch tasting menu, and S$198++ per person for an eight-course dinner tasting menu. I had the opportunity to try the 6-course Lotus dinner set menu S$198, and here is what I had:

Appetizer Trilogy

A trio of refined starters that beautifully awaken the palate:

• Chaoshan-style smoked and chilled threadfin fish
• Marinated fennel bulb and Japanese cucumber salad
• Rose sea salt-cured scallop and sea urchin

The smoked threadfin fish in particular stood out for its delicate texture and subtle smokiness which is my favourite.

Double-Boiled Pork Tripe Soup with Fish Maw and White Pepper

This soup is an ode to traditional Chinese comfort. Rich in collagen and layered with gentle peppery warmth. The broth is poured tableside and brims with wholesome depth. Absolutely nourishing and soul-soothing.

Sautéed Diced Wagyu Beef with Sichuan Peppercorn and Chilli

Succulent and flavour-packed, this dish adds a gentle kick from the Sichuan peppercorns without overpowering the natural richness of the Wagyu beef. A well-balanced execution of East-meets-West elements.

Blanched Geoduck with Basil and Chilli in Chicken Broth

A surprising highlight of the evening, this dish showcases a delicate seafood touch with a whisper of spice from the chicken broth. It’s the kind of dish that leaves a lasting impression with its simplicity and precision. It was my first time trying this combination, and I was truly struck by the thoughtful execution and presentation.

Boneless Crucian Carp Congee

A standout among Chef Fei’s signature dishes, this congee redefines comfort with elegance. Traditionally tricky due to the crucian carp’s many fine bones, the fish here is expertly deboned, resulting in a smooth, refined texture that delivers deep umami flavour. Served tableside, the congee is warm, velvety, and instantly comforting. It comes with a selection of condiments, including peanuts and a uniquely fragrant preserved radish (‘cai poh’) that the chef personally brings in. The radish adds a special touch and well-matched that it had everyone reaching for second servings.

Braised Bird’s Nest with Ginger and Hetian Jujube

The meal ends on a gentle note with a milk pudding dessert crowned with premium bird’s nest. Lightly infused with ginger, it’s elegant, delicate, and comforting. A beautiful end to the meal.

Cherry Garden by Chef Fei is a wonderful reinvention that brings finesse and thoughtful innovation to Cantonese-Teochew cuisine. Chef Fei’s dedication to ingredient quality and meticulous preparation is evident in every dish, making this a must-visit for lovers of refined Chinese cuisine. If you’re missing the weekend dim sum buffet from the old Cherry Garden, note that it’s currently not on the menu. However, the ala carte dim sum selection during lunch more than makes up for it with elevated offerings.

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This July, embark on a gastronomic voyage through Southeast Asia as MasterChef Jereme Leung returns with The Return of the Memoirs of Nanyang, a captivating culinary experience happening from 1 to 6 July 2025 at the elegant 藝 yì by Jereme Leung, located within the iconic Raffles Singapore.

Back by popular demand after its resounding success in 2023, this year’s edition of Memoirs of Nanyang continues to celebrate the rich tapestry of Southeast Asian flavours—interpreted through the refined lens of Chinese provincial cuisine. With storytelling at its heart, this specially curated menu pays tribute to the regional ingredients and age-old traditions that shaped the vibrant culinary heritage of Nanyang.

We began the meal with an elegant Trio of Appetizers, each showcasing MasterChef Jereme Leung’s flair for transforming local flavours into refined culinary creations. The Asian Green Lobster with Assam Laksa Dressing offered a refreshing start—tender lobster paired with a tangy, herbaceous sauce reminiscent of Penang’s iconic street food, but with an elevated, elegant twist. Next came the Australian Wagyu Beef Skewer with Satay Sauce, where juicy, marbled wagyu was grilled to perfection and glazed with a rich, nutty satay—an elevated homage to the classic hawker favourite. Rounding off the trio was the Roasted Duck with Queen Mango and Rojak Sauce, wrapped in fragrant kaduk leaf and crowned with sturgeon caviar. This bite delivered a delightful interplay of sweet, savoury, and umami notes, with a luxurious finish.

Next, we had the “Buddha Jumps Over the Wall” in White Pepper Bone Broth. A soulful twist on the legendary Fujian delicacy, this version features a comforting white pepper bone broth that highlights Sarawak’s prized white pepper. Packed with nourishing ingredients and depth of flavour, it’s both luxurious and soothing, This brings the warmth and intensity to the palate without overpowering heat.

For main courses, we tried two dishes. First, Steamed Tengalan Fish with “Hakka” Glutinous Rice Wine. Tengalan fish, a freshwater fish prized for its sweet, firm flesh. It is gently steamed to preserve its natural flavour. It’s paired with a traditional Hakka glutinous rice wine sauce, which imparts delicate sweetness and slight tanginess. This dish exemplifies clean, balanced flavours with a nod to heritage home cooking.

Then, we had the Hainanese Steamed Bentong Free-range Chicken with Fragrant Butterfly Pea Flower Rice. A tribute to the beloved Hainanese chicken rice, this rendition features prized Bentong free-range chicken, known for its firm yet tender texture. The butterfly pea flower rice not only gives a visual wow factor with its striking blue hue but also carries subtle floral notes. Accompanied by house-made sauces, this dish is a thoughtful celebration of a national treasure.

For dessert, we had the Indonesian Avocado Cream with Niah Bird’s Nest & Grilled Sweet Corn. A luscious end to the meal, this dessert features silky Indonesian avocado cream layered with premium Niah bird’s nest—renowned for its health benefits and delicate texture. Grilled sweet corn adds a smoky, caramelised twist, creating a balance between creamy, sweet, and earthy elements. It’s a modern interpretation of familiar Southeast Asian dessert flavours, elevated in both taste and presentation.

The lunch was a delightful showcase of Chef Jereme Leung’s signature approach in celebrating traditional Asian flavours through a refined, contemporary lens. It was a compelling reminder of how familiar tastes can be reimagined with elegance and creativity, offering a fresh perspective on the richness and versatility of Asian cuisine.

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If you’re a durian lover like me, you’ll know that durian season calls for a proper feast. What a better way to do it than with a day trip across Johor. Gather your foodie friends, prep your stomachs, and hit the road for a delicious 1-day itinerary from Kulai to Tangkak and back to Johor Bahru (JB).

We had a big group, so we rented a car for 12 hours at RM420, with an additional charge of RM35 per extra hour. In the end, we exceeded the time by 4 hours, but it was still a worthwhile trip. Totally worth it for the durian experience. Alternatively you can join Durian Day Trip Tour and quote “HAZELOFFKLOOK” for 5% discount with minimum spend of S$50.00.

First Stop: Kulai – Breakfast and Walk Around

Our journey began bright and early in Kulai, a charming town with a small Hakka village known as Kelapa Sawit. It’s a popular weekend escape spot for locals, and for good reason.

We started the day with a hearty yet wholesome Hakka breakfast at Volcano Coffee House Lei-Cha. Their extensive menu features a variety of Hakka specialties, and we basically ordered them all—Lei Cha, Abacus Seeds, Hakka Fried Pork, Yong Tau Foo, and Choy Ban. Overall, everything was pretty decent, though the Abacus Seeds were a bit underwhelming and could probably be skipped. The standout dish? Definitely the Hakka Fried Pork—it was a crowd favourite.
We kicked off the day with a healthy yet hearty Hakka breakfast at Volcano Coffee House Lei-Cha. Their menu is quite extensive and basically we ordered all Hakka speciality dishes. Lei Cha, Abacus Seed, Hakka fried pork, Yong Tau Fu and their Choy Ban. All are pretty decent except the Abacus Seed maybe can skip this. The Hakka fried pork was everyone’s favourite.                                                          

You can also try out Man Ting Fang, famous for their Lei Cha (Thunder Tea Rice). The bowl came packed with crunchy vegetables, tofu, peanuts, and a savoury green tea soup—perfect fuel before a durian feast. The flavours here are much stronger.

Don’t leave without trying their handmade Choy Ban (Hakka Dumplings). It is freshly made on the spot and there are priced at RM1.50 per piece. we loved it so much, we tapao-ed a few boxes back.

Kelapa Sawit Wall Art

Right after breakfast, we strolled around to snap some photos at the Kelapa Sawit Wall Art, an Instagram-worthy area filled with vibrant murals showcasing Hakka heritage and rural life.

Durian Feast at Tangkak – Two Stops for the King of Fruits

After fueling up in Kulai, we hit the road for a 1.5-hour drive to Tangkak—a town known for housing some of Johor’s best durian farms. Along the way, we started spotting durian sellers lining the streets of Johor.

Mt Ophir Durian Farm

Our first stop was a scenic one, located near nature with stunning views of Mount Ophir. We reached around 2PM, but unfortunately, there were only two varieties left: Milk Durian (Susu) and Durian Kampung, both priced at RM16/kg. The durians were smooth, creamy, and had a pleasant bittersweet note—it was love at first bite. Although the farm is highly recommended online, we were a little let down by the limited selection. We were hoping to try Mao Shan Wang, but it wasn’t available.

Ho Lee Seng

We couldn’t resist a second round and made a quick 10-minute drive to Ho Lee Seng. Here, we finally got our fix of the highly sought-after Mao Shan Wang (Musang King), and even discovered a cheesy, creamy variety that was unexpectedly addictive. Prices for Mao Shan Wang start from RM30, depending on the grade. Each durian had a beautiful golden-yellow flesh and was incredibly flavourful. It was so good that everyone ended up tapao-ing some home. The durians were vacuum-sealed, making them easy to bring back to Singapore.

If you’re up for more, Tangkak is also famous for its beef noodles and chendol. Unfortunately, we didn’t have time this round but it’s something to bookmark for next trip!

Dinner Back in JB – Halal-Friendly Seafood

After a satisfying durian adventure, we made our way back to Johor Bahru for dinner and ended the day at a Chinese Muslim restaurant. It is an ideal spot for groups with halal preferences. We initially planned to dine at Ong Shun Seafood, a popular Muslim-friendly zi char spot, but unfortunately, it was temporarily closed for a few days due to not meeting hygiene standards set by the authorities. A quick Google search led us to an alternative, and it turned out to be a pleasant surprise with good food and reasonable prices.

Ghanim Seafood Restaurant

Located in JB, Ghanim Seafood Restaurant offers Chinese-style seafood dishes in a Muslim-friendly setting. The food was flavourful, portions generous, and prices reasonable. Recommend to give it a try if you are looking for halal seafood choices.

Alternatively, there are many other seafood restaurants in Johor Bahru to check out as well.

It was a great trip overall, even though we didn’t manage to squeeze in any shopping due to the long travel time between Singapore and Tangkak. That said, our main mission was durians—and we fulfilled that! The durians in Tangkak were not only fresh and delicious but also much more affordable compared to those in Johor Bahru. We even spotted some JB stalls selling durians at RM98/kg, whereas the ones we had in Tangkak were priced significantly lower, making the journey well worth it.

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