Address: 132 Jurong Gateway Road, #01-277, Singapore 600132 (refer here for directions)

Opening Hours:

Mon - Fri: 11am - 9pm
Sat, Sun & PH: 11am - 8pm

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All the way from the Michelin Star flagship outlet, brings you their first outlet outside of Hong Kong, Kam’s Roast Singapore has opened its doors at Pacific Plaza on 19 November 2016! Just a few steps away from Tsuta Ramen, yet another Michelin starred restaurant.

Due to our local’s regulations, their signature roast goose will not be available in Singapore. However the other signatures such as roast duck, suckling pig and ‘toro’ char siu (siew) will be offered. In addition, the legendary wonton noodle that is served in Yung Kee will be exclusively available in Singapore too. Together with supervision from the original roaster of Hong Kong chefs and daily import of ingredients, Kam’s roast is expected to deliver the same quality and standards in Singapore.

A strongly recommended and must try dish is the ‘Toro’ Char Siu (Siew) | $22.80. Each piece of meat is well-balanced with lean meat, fat and burnt bits adding the extra crunch. Also, comes with a melt in your mouth texture with a hint of smoky flavour.

If you prefer something less fatty, go for the Char Siu (Siew) | $14.80, these premium pork belly are made using the secret recipe, a family’s award-winning marinade by Mr Kinsen Kam Kwan Sing, once a second-generation owner of Yung Kee.

The roast isn’t complete without Crispy Roast Pork | $14.80, each piece comes with the cracking skin and is served with mustard, just like in Hong Kong. Other signatures includes Soya Chicken and Roast Duck | Mixed Selection: $11.80, Whole Chicken: $14.80, Whole Duck: $55. The meats are drenched with sauce/gravy which would go really well with rice. Although the duck (right) were done right, I personally prefer the chicken (left) for its softness and tenderness meat.

Roast Suckling Pig | $34.80, Half: $148, Whole: $248 are available for ordering and take-away too.

Mr Hardy Kam chooses to keep this 36-seater stall small as a tribute to his grandfather, Mr Kam Shui Fai, set up of Kam's Roast Goose in 2014, whose business began as a humble entity.

After a heartwarming roasting meal, you can choose to cap off with Kam’s Red Bean Soup | $5.80, made with top-grade red beans and aged orange peel.

Address: Pacific Plaza, 9 Scotts Road, #01-04/05/06/07, Singapore 228210

Opening Hours:

Mon-Fri: 11:00am-10:00pm

Sat, Sun & PHs: 10:00am-10:00pm

Telephone: 68387788

Facebook.com/kamsroast

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The Roast Beef Don | $18.8++ is presented on a plate of piled roasted meat on Japanese rice hidden within, topped with poached egg and drenched with tangy wasabi mayo sauce. Not your usual don I would say. This is definitely for the health enthusiast in you, however it may be too much for one to take hence sharing is recommended. Additionally, Roast Beef Salad | $15.8++ consist of 200 grams of meat and accompanied with a medley of greens and ponzu jelly. Highly recommended to toss it together as the ponzu can be overwhelming when consumed alone. Good news! You can request for more greens to go with it. 

Apart from roast beef, yakiniku meats are also the highlight in NikuNoHi. Using their secret ingredient; east-meets-west marinade to enliven the yakiniku meats. Here’s Japanese Wagyu Kiwami Plate | $142.0++, 4 cuts of 80g each

- Kiwami Karubi (beef ribs)

- Kiwami Loos (beef loin)   

- Kiwami Harami (beef skirt)          

- Special Gyutan (beef tongue)

It’s my first time trying beef tongue, it’s not bad actually! It doesn’t have that gamey taste to it. My favourite of the four has to be Kiwami Harami (beef skirt) and Kiwami Loos (beef loin). If you like something fatty, you may fancy Kiwami Karubi (beef ribs).

Address: Suntec City North Wing Tower 1, 3 Temasek Boulevard, #03-316, Singapore 038983

Operating hours:

Mon - Fri: 11.30am-3:00pm (L.O. 2.30pm), 5.30pm-10.30pm (L.O. 10:00pm)

Sat, Sun & PHs: 11:00am-10.30pm (L.O. 10:00pm)

facebook.com/NikunohiSG

nikunohi.com.sg

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Taking the city by storm, all these Instagram posts gets crowd rushing to see the mystery behind it (I shall not spoil the fun by unravelling the mystery). First off, I got to say I was impressed with the presentation; serving it in dim sum baskets and the suspended noodles over chopsticks.

Hana Restaurant made used of the two trendiest ingredients now, truffle and salted egg yolk in replacement of the usual dipping sauce. The combination for Flying Truffle Somen | $20 and Flying Salted Egg Yolk Udon | $18 were something unique, which does taste better after each mouthful. A friendly reminder, not to pour the sauce over the noodles as it is served in dim sum baskets and they have holes in them.

This 4 x 3 Grid Boxes | $38 is quite an eye-opener for me to have sushi serves in plastic boxes. It is served in Omakase style, which means the chef gets to decide the selection of dishes. It is available in 3 x 3 grid too. The other statement piece is the Sushi Drawers with Chef's Special Maki | $23, the maki consist of unagi and tempura prawn. Note that Chef's Special Maki is not reflected on the menu on this item but it can be made to order. These are great for sharing!

The meal was ended on a sweet note with Matcha-misu | $15. A non-alcoholic version of tiramisu in matcha flavour. This is really worth praising, however it comes with a hefty price tag too.

Dining at Hana takes on a nostalgic yet refreshing atmosphere, with semi-modern interior. If you are looking for authentic Japanese food, this may not be for you as Hana Restaurant focuses on their creativity in bringing out the Asian fusion in Japanese food. 

Are you ready to take on a 45 days (17 Aug to 30 Sept 2016) of pasta challenge with me? Featuring the new creations unveiled such as

1. Ocean Arrabbiata | $16.80 – a tomato based pasta with a potpourri of seafood.

2. Miam Miam Spaghetti | $16.80 - existing all-time favourite

3. Mentaiko King Crab Pasta | $19.80 - Alaskan king crab on a bed of squid ink aglio olio and topped with mentaiko.

4. Lobster Bisque Sauce | $20.80 – three crayfish portions with tangy lobster bisque sauce.

Swissôtel Merchant Court, Singapore is a luxury hotel is under AccorHotels Group, one of the world’s leading global hotel companies. Conveniently situated in Clarke Quay, along the banks of Singapore River. Swissôtel Merchant Court dining offers Ellenborough Market Café, one of the known Peranakan cuisine buffet in Singapore. Apart from the buffet, the hotel has also been actively involving in various activities to show their support and promote local and Peranakan heritage.

After a short hiatus, the matriarch Ellenborough Market Café returns with a bolder and modern Peranakan experience, which highlights heritage-meets-contemporary style. Along with the refreshed appearance, the buffet repertoire retains the signature favourites and now offers a wider international spread with action stations that will spoil you for choice led by Executive Chef Louis Tay.

Chef Louis Tay joins Swissôtel Merchant Court with over 33 years of experience through a series of progressive positions with various renowned hospitality brands, from the most recent position of Executive Chef at The Tanglin Club Singapore. He will oversee the daily operations of the division including Crossroads Bar and Blue Potato restaurant located within the hotel, as well as banquet events and in-room dining.

My family often visit Ellenborough Market Café to celebrate my grandma’s birthday as she’s a Peranakan Nyonya. Now with the refreshed look and the wider buffet spread, I’m sure they will be contented for there is something more for everyone, from traditional to international dishes.

Address: 20 Merchant Road, Singapore 058281

Opening Hours:

Lunch Buffet (12.00pm - 2.30pm)

Mon-Sun: $52++

Dinner Buffet (6.30pm - 10.00pm)

Mon-Thu: $62++

Fri-Sun, PH Eve & PH: $68++ 

High Tea Buffet (3.30pm - 5.30pm)

Sat, Sun & PH: $42++

Reservation Number: 62391847 / 62391848

facebook.com/SwissotelMerchantCourtSingapore/

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Kohaku's edomae tendon is the newest and the final (seventh) concept to complete Eat At Seven in Suntec City. This comforting bowl comes in two tempura options, Vegetables or Kohaku. It consists of several tempura from vegetables to shrimp and seafood, then drenched in Kohaku’s secret homemade sauce.

It comes in an option of original or spicy flavour, the original flavour consist of special sauce and black sugar which brings out the tempura’s piquancy and sweetness. While the spicy flavour is specifically catering to Singaporeans’ love of spicy food. I went with Kohaku Tendon Spicy Flavour [$15] and I think the hint of spice is quite intriguing, it isn't the kind of spiciness that burns your lips though.

There’s something about Japanese rice that I can’t resist, without a doubt it’s the same at Kohaku. They uses Nanatsuboshi rice that is imported from Hokkaido, it cooks up into a fluffy, plump rice, and commonly used for Japanese food as it brings out the right balance between the sticky texture and sweetness.

If this is not enough to fill your stomach, you may choose to complete it in a set – Kohaku Tendon Spicy Flavour + a bowl of Udon | $19.5. 

A common sight in most Japanese restaurants, chilli flakes and free flow Japanese ginger. Kohaku paired the ginger with yuzu, the ideal palate cleanser, a break from the filling portion.

Here I’m having Iced Green Tea (free-flow) | $2. It looks unexpectedly greener than usual green tea (don’t worry its safe haa), that’s because they uses premium green tea powder and it’s not meant to be served hot too.

Besides using high-grade sesame oil and cooking oil, the secret to crispy tempura (even if it’s drenched in sauce) derives from the special cooking technology that make sure the oil is kept clean and fresh even after repeated frying. Witness it for yourself as it an open kitchen concept, hence expect to smell after dinning. However, you won't smell as bad it gets from Ginza Tendon in Tanjong Pagar.

Address: Eat At Seven, Suntec City Mall (Tower One), 3 Temasaek Boulevard, #03-310/311, Singapore 038983

Opening Hours:

Daily: 11:30am - 10:00pm

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Similar to a steamboat, all the ingredients are brought to the table raw. However, instead of boiling it, we used the high-speed steamer. By using steam cooking, it locks in all the natural flavours and nutrients of the ingredients sealed. 

Meanwhile those essences and juices will be used to cook the accompanying porridge, situated below the steaming plate. Glad my table has the Porridge B – top grade grain with clams, dried scallops and ginger slices | $18.0, I preferred this over Porridge A - top grade grain with century eggs, pork ribs and parsley | $15.0. 

With the maximum of six-minutes for a dish to be cooked, you get enjoy the whole new dining experience with healthy and hearty cuisines that are bound to satisfy. Food are served in coloured plates and each colour represents the steaming time.

Address: 68 Serangoon Garden Way, Singapore 555964

Opening Hours:

Tue-Fri: 11:00am - 3:00pm, 6:00pm - 11:00pm

Sat-Sun: 11:00am - 11:00pm

(Closed on Mondays)

Phone Number: 6281 6939

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