Monthly Archives: August 2014

(Mid-Autumn Festival 2014) Jade Restaurant at The Fullerton Hotel Singapore

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Lunar New Year is not the only occasion for family reunions. The Fullerton Hotel Singapore has specially designed a 6-course Mid-Autumn Dinner Feast ($88 per person) that encompasses thoughtful elements inspired by Chinese folklores and traditions. (Let’s talk about mooncakes later…)


Shredded Chicken with Preserved Fruit in Honey Mustard Dressing

Kicking off the meal is the appetising starter – the Trio of Mid-Autumn Combination – that includes petite portions of Steamed Sea Prawn Roll with Capsicum and Mushroom, Shredded Chicken with Preserved Fruit in Honey Mustard Dressing, and Tea-smoked Bean Curd Carrot Roll. Continue reading →

(Mid-Autumn Festival 2014) Hello Kitty Mooncakes by The Icing Room

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I am not going to rave about something that tastes bad just because it comes in the shape of Hello Kitty, just because I’m a fan of Hello Kitty (don’t judge). Thankfully the Hello Kitty mooncakes from The Icing Room did not need to use the Hello Kitty logo as its saving grace at all, because the mooncakes are decently done and would not incur strong rejections.

The Hello Kitty mooncakes come in two flavours: White Lotus with Cranberries and White Lotus with Macadamia Nuts. I prefer the former for its sweet fruity bits with pastry and lotus paste reminds me of the well-married “raisin in bread” combination. Continue reading →

What to eat and shop at One Raffles Place mall

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One Raffles Place mall opens it doors to a new shopping and dining experience right in the heart of the Central Business District, bringing good news to the workaholics stuck in offices around Raffles Place, and others who enjoy the therapeutic experience walking around a locale surrounded by towering office buildings. Formally known as UOB Centre, the One Raffles Place mall has undergone a major refurbishment exercise and it is now the destination of choice for retailers and leisure providers to offer their goods and services in the premises of Singapore’s iconic landmark. With an extensive tenant list, the mall provides the working population and local residents in CBD with a wide range of shopping, dining and leisure conveniences all seven days a week.

Here are 4 dining spots worth checking out:

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(Mid-Autumn Festival 2014) Sheraton Towers Singapore’s Li Bai Cantonese Restaurant

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Traditionalists are bound to give the mooncakes at Sheraton Towers Singapore their stamps of approval. Bending conventional rules this year, Chef Chung Yiu Ming and his culinary team from Li Bai Cantonese Restaurant have subtly incorporated modern touches to the mooncakes without having lost the traditional appeal. Continue reading →

6-Course Dinner by Michelin-Starred Guest Chef Alyn Williams at The Cliff of The Singapore Resort & Spa Sentosa

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Red Snapper, Miso Glaze, Seaweed Butter, Beach Vegetables

The series of dinners and brunches by Michelin-starred guest chefs have brought an added vim and finesse to The Cliff at The Singapore Resort & Spa Sentosa. Not only did this initiative bring Singapore’s culinary scene to greater heights, it also provided Singaporeans an opportunity of a lifetime to taste the culinary gifts from celebrated chefs from around the globe.

Previous star-studded guests include Chef Pascal Aussignac of Club Gascon, Lonndon, Chef Jarad Gallagher of Chez TJ, California, and Chef Saul Bolton of Saul, New York City. The final Michelin-starred guest chef to arrive in Singapore for this series is Chef Alyn Williams, whose restaurant Alyn Williams at The Westbury has been awarded a Michelin star, three AA rosettes, and voted 15th place in UK’s National Restaurant Awards 2012. Born and bred Londoner Chef Williams also bagged the title of UK’s Best Chef of the Year in 2012.

Chef William’s entrance to Singaporeans’ palates highlights his style of straightforward cuisine with contemporary touches, featuring only the best of seasonal ingredients. Epicureans here get to taste his signature Foie Gras Semifreddo with Lemon Curd, Hazelnut and Coffee during the 6-course dinner, as well as seafood and lamb dishes that embrace middle-eastern influences.

After the customary champagne upon arrival, the Canapé of Tuna Tartare, Gazpacho Gel and Sesame Toast arrive in separate components –one of crunchy, one of fluffy and another featuring the star of tuna tartare topped with a smooth layer of gazpacho gel. Continue reading →

(Mid-Autumn Festival) Paradise Group

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It is almost a trend that hotels and restaurants are putting their own stamp of ownership on mooncakes, accompanied by uniquely designed packaging and boxes, bringing new flavours each year to call them their own creations. Paradise Group jumped on the bandwagon swiftly after its inception in 2008, giving consumers more options in the mooncake market.


Assorted Petite Snowskin ($28 for a box of 4/$50 for a box of 8)

The box of Assorted Petite Snowskin includes Earl Grey, Hakka Lei Cha, Roasted Coffee and Mocha flavours. Out of the four unique flavours, the Earl Grey Snowskin Mooncake carries the most appeal, with a soothing tea scent that isn’t too peculiar for unadventurous palates. Continue reading →

(Mid-Autumn 2014) Man Fu Yuan of InterContinental Singapore

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The art of baking mooncakes –each hotel has its own specialty and strong suit that sets it apart from the rest. For Man Fu Yuan of InterContinental Singapore, the baked Shanghai Mooncake is what they excel in.


Shanghai Mooncake with Single Yolk ($57+ for 4 pcs, $31+ for 2 pcs)

Making an impactful debut, the Shanghai Mooncake with Single Yolk wins hearts with its buttery crust that’s notably fragrant and crumbly to the right extend. Because of its size, the perfect ratio of salted egg yolk to lotus seed paste to crust is achieved. This creation by Man Fu Yuan’s acclaimed Dim Sum Chef Simon Poon is a must-try this year. Continue reading →

Communal Dining at The Halia at Raffles Hotel

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Cream of potato and leek

Communal dining is the practice of dining with others; it brings people merrily together over a hearty meal with happy round-the-table conversations leading back to harmonious times. A long table laden with an endless variety of delicacies: the idea seems similar to the long tables seen in the Great Hall of Hogwarts Castle where Harry Potter and the other students have their meals, receive daily owl posts or partake in special events.

The Halia at Raffles Hotel intends to bring the magical joy and delights of dining together to the people of this fast pace tech-prioritised generation who are unable to tear their attention away from their mobile devices, social networks or work. Now, take one random day out from sitting in front of the television, or the range of entertainment devices, and get together with good company for a delicious feast. The communal dinner is served in generous portions, enough to comfortably feed four hungry men with large appetites. The refreshing concept classifies dishes into ‘big plates’ and ‘small plates’ instead of the usual ‘appetisers’ and ‘mains’. The restaurant décor has a touch of ‘nature’, bringing the garden into the restaurant with lush planted foliage complemented by wood-carved tables –a reversal of Halia at the Singapore Botanical Gardens where the restaurant is situated amongst the greens.


Oriental pulled duck, gherkin, caper, micro herb salad, soba noodle, and sesame oil

The Communal Feast serves four and is reasonably priced at $270; reasonable for the reasons stated in this post (read on). The feast is hydrated with a communal jug, with your choice of the new orange cinnamon, lemongrass or iced tea. The orange cinnamon fusion has a refreshing spicy edge –a great perk-me-up after siting under harsh fluorescent lights throughout the day in office.

Continue reading →

Poulét, Singapore’s popular French casual dining restaurant, launches a new menu

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Poulet Diane ($17.90)

Poulét, best known for its succulent and juicy roasted chicken, has refashioned the entire French dining scene in Singapore since its opening last year, making French cuisine more accessible and affordable to the mass. (Read about my first dining experience here: https://melicacy.com/?p=4537)

In celebration of its second anniversary, Poulét launches new exciting dishes to add to perennial favourites in its revamped menu. Also, previous promotional items that were overwhelmingly popular – such as the Truffle Mashed Potato and Peach Clafoutis – are now permanent fixtures in the menu. Continue reading →

Outback Steakhouse at Orchard Gateway Singapore

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Locating the largest steakhouse chain in the world down in the city’s shopping and dining strip may prove a challenge itself, with a high possibility of getting distracted by the range of fashionable apparels along the way. Yet even without a compass, trusting your keen sense of smell would suffice, leading you to the exciting aroma of flame-gilled beef and fried sweet potatoes. Outback Steakhouse’s second outlet at the new Orchard Gateway is endowed with floor to ceiling windows spanning across the restaurant, employing the use of natural light through the glass during the day, and illumination of Orchard Road’s magical flare at night. Adorned in versatile and generous wood accents, warm lightings, and tasteful voguish wood floors, the ambience is soothing and inviting, ideal for a casual evening of food and drinks.

Outback Steakhouse sources its supplies from ranches, poultry farms and fisheries for quality and freshness. Dips and sauces are earnestly whipped up from scratch and served among the appetising spread of dishes. The cocktail selection is gentle with hints of freshly squeezed fruits like strawberry, watermelon and apple, smooth and free from the burning sensation of the alcohol concoction. Continue reading →

(Mid-Autumn Festival 2014) Jiang-Nan Chun of Four Seasons Hotel Singapore

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Mid-Autumn Festival means differently to each of us. To some, it means spending quality time with loved ones, enjoying one another’s company while nibbling on mooncakes, sipping on tea, admiring the full moon and watching the kids parading the streets with colourful lanterns.

Four Seasons Hotel Singapore‘s Jiang-Nan Chun’s selection of mooncakes appeals to those who seek sophistication and finesse this Mid-Autumn Festival. Boasting a luxury appeal, the assortment of traditional baked and snowskin mooncakes involve a harmonious play on savoury and sweet notes. Continue reading →

#UnwrapTheFun with McDonald’s healthier meal options

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Join in the celebration to ‘unwrap’ Mcdonald’s latest addition, another delightful step towards a healthier direction. Titled and tagged as #UnwrapTheFun, McDonald’s held the grand reveal within the scenic park, at ‘McDonald’s @ Bishan Park’.

As more Singaporeans strive for a healthier lifestyle, constantly counting calories and limiting their carbohydrate intake, overall concerned with nutritional benefits, McDonald’s adapts to their preferences with healthier and balanced meal options. The ‘Delightful’ menu has been around for the past year, with the Sunrise Roll with wholegrain tortilla to wholegrain muffins, and that is not the last of healthy choices McDonald’s is offering. McDonald’s introduces brand new delightful options such as the McWraps, Delight 500 meals and Garden Side Salad.

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Hakata Ikkousha opens new outlet at CHIJMES

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Ramen, Japan’s national comfort food, sits conveniently and around our city. If by no means deliberate you emerge into the bustling lunch crowd of Cityhall along North Bridge Road and acquire a craving for Ramen, HAKATA IKKOUSHA is professionally able to bestow that ramen-craved satisfaction. Titled as the Ramen Champion in 2011 and 2012, HAKATA IKKOUSHA opens its second Singapore-based restaurant at CHIJMES. Continue reading →

(Mid-Autumn Festival 2014) Mandarin Orchard Singapore

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Mandarin Orchard Singapore introduces new exotic flavours this year, such as the Sichuan-inspired Baked Mooncake with 8-Treasure Mala and Jamon Iberico that imparts a balanced sweet, savoury and spicy kick. Also making big debut is the Baked Mooncake with Azuki Red Bean Paste and Pine Nuts.


Baked Mooncake with 8-Treasure Mala Szechuan spice and Jamon Iberico ($65 for 4 pieces)

Continue reading →