New Crystal Jade Group Executive Chef Martin Foo STELLAR CREATIONS BY NEWLY-APPOINTED GROUP EXECUTIVE CHEF MARTIN FOO Savour Chef Foo’s inventive and classic dishes at Crystal Jade Palace A true home-grown talent, Chef Martin Foo has recently been appointed Group Executive Chef of Crystal Jade Group. His maiden presentation with the stalwart restaurant group is a repertoire of new dishes with his signature touches, as well as a special six-course special set menu, at the brand’s flagship restaurant; Crystal Jade Palace, where he is also resident chef. Pivotal in steering the culinary direction at all Crystal Jade brands; from casual to fine-dining, both locally and overseas, Chef Foo is also spearheading a more innovative approach with his team of consummate Hong Kong Chefs. This is in line with the established F&B group’s direction to push boundaries and explore new ground, while preserving the heritage of traditional Chinese cuisine, so as to keep abreast of changing trends and consumer preferences. Besides a consistent effort to develop new creations, Chef Foo is also committed to maintaining the culinary group’s high standards. He is also working on upcoming new concepts in the pipeline for the group. In addition to sampling Chef Foo’s imaginative renditions of Chinese dishes which boast familiar flavours with a twist, patrons can also look forward to Crystal Jade Palace’s distinctive warm and friendly service that promises a memorable dining experience. CHEF MARTIN SIX-COURSE SPECIAL SET MENU (Available for a limited period till 30th September 2018 only) The ideal choice for diners who would like to savour and understand the depth and breadth of Chef Foo’s style of cuisine, the curated Six-course set menu ($128 per person | $98 per person for Jadeite members) further highlights Chef Foo’s culinary prowess in expertly-executed and artfully-plated dishes. We dropped by one weekday afternoon during lunch to sample Chef Martin’s cuisine, and we decided to mix and match our orders of the set menu with some ala-carte dishes. Whet the appetite with Hokkaido sea urchin and ikura with egg white in crispy seaweed handroll 北海道海胆芙蓉紫菜手卷; a whimsical dish where customers are presented with a seaweed cone brimming with fluffy fried egg white, sweet Hokkaido sea urchin and adorned with ikura or salmon roe for a burst of brininess. As we are Cantonese, we cannot do without a good bowl of soup. We ordered the double boiled Sea Whelk, Sea Cucumber Flower with Black Garlic in Chicken Consomme $22. Most restaurants discard the flower from sea cucumber when served to you, but Chef Martin’s version truly blows our minds away with a furry ball like flower from the sea cucumber. The broth was boiled for many hours and was robust and thick. We were told Chef Martin likes to surprise his diners, and we were not disappointed. We were served a Yuzu sorbet next to cleanse our palette before the mains. Chef Foo’s piece de resistance; Grilled USDA beef short rib with honey char siew sauce蜜汁叉烧酱烧美国牛肋排. Permeated with the slightly sweet homemade marinade which also imparts a savoury depth to the meat, these buttery-fleshed cubes are matched with two sauces; a fragrant spring onion and ginger mix, and mustard. Although not a Wagyu, it had enough marbling to melt in the mouth upon first bite. A truly brilliant and marvelous creation. This would pair well with a great Bordeaux Grand Cru Classe red wine. We could not resist trying the Black Truffle Roasted Irish Duck from the ala carte menu next ($25 per portion, $48 for half, $90 for whole) The prices are very reasonable for a flagship Michelin starred restaurant, considering the fact the many roast meat stalls in hawker centres and coffee shops charge between $39 to $60 for a whole duck – not from Ireland but probably from Malaysia. Irish ducks are reared in a different environment, and are fattier, juicier and have better marbling. We had to balance the diet and ordered the Poached Australian Baby Spinach with fresh Beancurn Skin, Ginkgo nut and Whole Garlic $26. The chicken stock was boiled in chicken bones for many many hours to achieve the creamy milky texture and intensity. We are actually on the Keto diet (Low carbs, high protein, high fats) but we were told not to miss the Pan -Seared Tiger King Prawn with home made XO sauce, topped on HK imported Egg Noodles tossed with lots of Pork Lard. The noodles were springy and crunchy with the umami flavours from the XO sauce. We were pretty stuffed by now, and we were served the dessert to end off the afternoon. The sweet finale is served in the form of a tempting and texturally-contrasting Chilled fresh mango, grass jelly, kidney beans sago pudding with Gula Melaka 椰糖芒果西米布丁; familiar yet different, all at once. Just as we were about to leave, Chef Martin appeared at our table with another surprise. Deep Fried Cheese Balls with a modern intepretation of “Nian Gao”. The chinese characters are not pre-printed on the plate unlike most other restaurants, but Chef Martin personally writes these characters by hand with squid ink and it even has his personal name seal on it. ABOUT CRYSTAL JADE GROUP Founded in 1991, Crystal Jade is an awarded Chinese culinary group with MICHELIN one star for three consecutive years, since its inaugural edition, and multiple MICHELIN Bib Gourmand awards (Hong Kong & Shanghai). Committed to preserving the rich traditions of Chinese cuisine, the group’s portfolio of specialty dining concepts range from fine dining and casual dining restaurants to specialty bakeries. In 2014, L Capital Asia, the private equity arm of LVMH Moët Hennessy – Louis Vuitton officiated a 90% stake buy in Crystal Jade. Later in June 2015, Standard Chartered Private Equity (SCPE) announced its investment in the group as well. To date, the award-winning group owns and operates over 120 outlets across 30 major cities in Asia Pacific. FACT SHEET Opened: August 1993 Address: 391 Orchard Road, #04-19, Ngee Ann City, Singapore 238872 Telephone: 6735 2388 Operating Hours Monday to Friday: 11:30am – 3pm, 6pm – 10:30pm Saturday: 11am – 10:30pm Sunday and Public Holidays: 10am – 10:30pm Size : 10,985 sq ft Seating Capacity :340 Payment : Cash / NETS / Mastercard / Visa / AMEX Website www.crystaljade.com/palace

Rang Mahal has an ongoing super value lunch buffet from Sunday to Friday at $58++ per pax, offering the same consistent quality and freshness of ingredients with their award winning ala-carte menu. Considering the fact that a main course on the ala-carte menu starts from $30-50, this buffet is absolutely great value for money. Savour appetizers, live stations, delectable main courses and an amazing dessert spread during the grand finale. This place is consistently packed on weekdays lunch with corporate types and Sunday lunch of course with families. Do make your reservations early to avoid disappointment. Buffet Lunch: 12-230pm Tel: 6333 1788 rangmahal@rangmahal.com.sg www.rangmahal.com.sg Address: Level 3 Pan Pacific Hotel Singapore 7 Raffles Boulevard Singapore 039595

Conrad Centennial Singapore launches its new Weekend Afternoon Tea at its Lobby Lounge. Set against a refined British colonial style setting, unlike your typical Asian High Tea eat-all-you-can buffet, it offers decadence, quality and finesse. The prices are not cheap though, but reflect the superb quality you get in return for an elegant afternoon of culinary adventure. Priced at $68++ that includes a glass of sparkling wine, or top up $30++ for free flow sparkling wines. You also get to enjoy free flow of Ronnefeldt teas and coffee from the drinks menu. We started our 2 hour (recommended by the wait staff) afternoon delight with the Seafood Platter on Ice. Poached Boston Lobster, Irish Oyster and Fresh Prawns. Very fresh catch from the sea indeed.Paired really well with the sparkling wine from the renowned House of Nino Franco. Next up was a traditional British multi tiered Savoury Delights and Sweet Treats. The spread consists of House Cured Salmon, Heirloom Tomato, Egg Mayo with Japanese Horseradish, Orange Curd and Fresh Thyme Flower, Classis Mille Feuille, Baked Mango and Passion Fruit Lava, Hazelnut Bavaroise, Sakura Rose Red Velvet and Fresh Strawberries with Classic and Pandan Chantilly, paired with Sparkling Rose served on Schott Zwiesel glasses no less. We were quite stuffed by this time, and we were promptly served the third course of Warm Scones by the brilliant and attentive wait staff. It was paired with clotted cream, homemade fig and strawberry jam. The fourth and final course sevred was a simple Cheese Board of Brie, Chaumes and Tomme Savoie. It was a great and brilliant fitting end to our 3 hour afternoon tea indulgence. For Reservations, please contact: Lobby Lounge Lobby Level, Conrad Centennial Singapore Tel: 6432 7483 Email: sinci.lobbylounge@conradhotels.com http://www.connoisseur.sg/weekend-afternoon-tea/

SHUFFLE DOWN TO GINETT FOR TRUFFLE SEASON THIS AUGUST AND SEPTEMBER For those of us who cannot resist the luxurious flavour and fragrant aroma of truffles, Ginett has specially curated a seasonal black truffle menu that will run from 6 August till 30 September 2018. Available for a limited time only, the menu will showcase only the freshest black truffles brought to Ginett’s kitchen straight from the farms down under, where they have been painstakingly cultivated and harvested during the Australian winter. The menu comprises four delectable dishes and features four creative ways of enjoying this gourmet delicacy. For something lighter that still packs a heady punch, engage your tastebuds by having it deconstructed in Artichoke Jerusalem Velouté served with Black Truffle Espuma and Pain Brûlé or toasted bread that is slightly burnt – just so. Guests in the mood for something heartier might fancy the mouthwatering combination of Roasted Bresse Chicken served with Black Truffle Butter and Ratte Potatoes, where generous portions of black truffles are finely grated and folded into a smooth and creamy butter, intensifying the savoury flavours in a decadent take on a classic dish. We dropped by one evening to sample the Black Truffle Showcase. We were offered a choice of ordering individual dishes but we were really hungry, so we opted to try every dish on the Truffle menu. We started the evening with a Jerusalem Artichoke Veloute $19. A thick and robust stock of creamy truffle that simply explodes in the palette and bursting with brilliant flavours. We had the 62 deg celsius Slow Cooked Egg $24 next. The appearance is definitely not Instagram worthy or pretty, but do not be deceived by its looks and its gooey appearance. The taste was really yummy and was well worth the $24 price tag. Next up was the Homemade Foie Gras Ravioli $35. This was a pretty ordinary dish and we felt the ravioli skin was just a tad too thick, and overpowered the black truffle filling. We were served the Roasted Bresse Chicken next $42. We were glad the chef used the thigh instead of chicken breast. The thigh was juicy and succulent, and was absolutely well marinated. We decided to try a few other dishes from their ala-carte menu to test the consistency of the chef’s cooking. Oysters Fine de Claire Fresh and juicy – the oysters were good enough to be eaten on its own without the sauce and condiments that came with it. Next up was the Australian Angus Rib Eye 300g $44. Well marinated and juicy on the bite. It was not overly dry unlike other establishments which rely on gravy and sauces to mask the dryness. Kurobuta Chop 300g $34. A classic Kurobuta pork chop brimming with natural flavours and juices. Served dry with no sauce but again needing no help from sauces. It stands on its own merit. Reservations are recommended. Please call +65 6809 7989 or visit www.randblab.com/ginett-sg. About Ginett Restaurant & Wine Bar Ginett is a contemporary restaurant and wine bar in Singapore’s historic Arts District. Situated at 200 Middle Road, Ginett is a go-to destination for guests looking for a relaxing yet buzzy escape. Hearty European favourites, superb French wines from $6 a glass all day long, quick and easy set lunches and late weekend brunches, are all part of Ginett’s wide-ranging offering, making it a memorable and accessible experience for everyone. About R&B Lab R&B Lab is dedicated to launching and rolling-out successful, cutting-edge and recognized restaurants & bars concepts in Asia and US, gathering over 25 years proven track record in managing and operating popular operations.

Rang Mahal, the Michelin guide and award winning fine dining Indian restaurant at Pan Pacific Hotel is proud to be part of GastroMonth 2018 from 1-30 September 2018. Embark on a gastronomical adventure with Chef Milind Sovani and his modern interpretation of Indian cuisine with a specially curated 5 course set menu at only $118++ per head. Amuse Bouche – soup on foam. Start with the Masala Rice Sushi which promises an explosion of flavours in a bite sized morsel. Next up is the Sahana of the Sea – a buttery tandoori grilled slipper lobster paired with gun powder sea sand and sesame tossed seaweed. Yuzu Mint Sorbet on Betel Leaf to cleanse the palette before the mains. The premium Irish Roast Duck is fattier than normal ducks and is rubbed down with a mix of more than 15 spices including cinnamon, cloves, cardamoms and sankeshwari chilli, and roasted in the tandoor to a crisp golden brown finish. A super healthy staple dish – Three way Mushroom on brown rice khichdi Risotto style with sour cream raita. An all time favourite classic dessert, Gulab Jamun and Rabri traditionally features deep fried balls of milk dough, soaked in thickened sweet milk flavoured with saffron and cardamom. Hurry – do pre-book your tickets exclusively at https://guide.michelin.com/sg/gastromonth-2018/event

Widely recognised as a food lover’s paradise and a melting pot of Asian cuisine, Singapore is no doubt a gateway to the eclectic culinary flavours of Asia. Enter Ding Dong, one of Singapore’s foremost restaurants to join in the Mod-Asian epicurean movement since opening its doors in 2013; the restaurant prides itself in continuously putting forth innovative dishes that meld familiar and traditional flavours of Asian cuisine with innovative plating, and modern, progressive culinary techniques. Ding Dong is proud to introduce 18 new exciting dishes to its ala carte menu, a creative reimagination of Asia’s quintessential flavours through modern and progressive execution by newly appointed Head Chef, Miller Mai and his team of culinary specialists, under the tutelage of Executive Chef, Ryan Clift; as well as an equally inventive cocktail programme – Not So Lonely Planet, conceptualised and created by Group Bar Manager, Joe Schofield. “The food at Ding Dong has always been about stirring the Mod-Asian trend pot, bringing in fusion flavours that bridge culinary cultures between the East and the West. Through the progressive and contemporary cooking skills applied onto traditional Asian recipes, we are able to showcase the versatility of Asian cuisine, experimenting with familiar flavours and aromas, and at the same time introducing new textures and new ways of presenting a dish,” says Miller Mai, Head Chef. Chef Miller continuously strives to challenge himself in creating intriguing Asian-inspired dishes to offer diners a unique gateway to the dynamic flavours of Asia. “The style of cooking at Ding Dong caters to a globalised gastronomic palette, presenting a contemporary take on the highly eclectic flavours that Asia has to offer,” adds chef Miller. We dropped by one weekday evening to check out their latest revamped menu. We started off cocktails with a Champagne Gabriel Pagin Premier Cru NV to cleanse the palette. Amazing bubbles and great structure to this brilliant Champagne. The first appetizer served was a Kueh Pie Tee with Chilli Crab sauce $15. A refreshing rendition to the traditional Perankan verison. Steak Tartare $20. Nice infusiona and balance of flavours to this intepretation from Chef Miller. Tuna Tataki $18. The most disappointing dish of the night. We do not mince our words. We strive to offer objective and honest feedback to our readers and members. The tuna was overcooked, tough and tasteless. However the sorbet was quite decent though. We gave some feedback to the Chef and they promised to look into it. Iberico Pork Belly with Thai style dipping sauce $22. Burnt and caramelized with the right amount of marbling, it simply melted in the mouth upon first bite. A healthier version of “You Char Kway” was up next. Dough Fritter with black charcoal powder and stuffed with Otah paste. Unique and pretty different from other joints’ intepretation. Pumpkin soup with curry and crayfish $16. Naturally sweet and awesome home cooked goodness. Now for the mains. Slow Cooked Beef Short Ribs in Buah Keluak sauce. The ribs were soft and tender and blended really well with the Buah Keluak gravy. Heavenly. Lamb Shank with bone in. This reminds us of the Soup Tulang we used to have at traditional Indian Muslim stalls. The meat was tender and came nicely off the bone. Duck Leg Confit – crispy on the outside and tender on the inside. Superbly executed by the Chef. To round off the evening, we had their signature Durian Alaska Mao Shan Wang. It was really sweet and sinful, but we could all do with a cheat day once in a while right..? For Reservations: Ding Dong Address: 115 Amoy St #01-02, Singapore 069935 Tel: +65 6557 0189 Operating hours: Monday – Friday 12.00pm – 3.00pm 6.00pm – 12.00am (last order for food: 10.30pm) Saturday 12.00pm – 3.00pm 6.00pm – 12.00am (last order for food: 11.30pm)

Spanish restaurant La Ventana has rebranded and moved to a new location a few steps away in Dempsey Road. It is now known as Tapas 26, and still run by the same Korean owner and Korean Executive Chef. We dropped by one weekday night to check it out, with our penchant for trying out new F&B joints. We had some Cava sparkling wine at the bar for cocktails before dinner. Well in a Spanish restaurant you have drink Cava and not Champagne or any other form of Sparkling Brut Wine. It was well served in a Chanti shaped Riedel glass, no less. Good on them, they know the proper way to serve good sparkling wine is in a Chanti or Burgundy glass, and not a traditional Champagne flute. This ensures it opens up truly and you can really savour the texture and structure of the wine. We tried this specially curated menu by the kitchen. No.2 Oyster from Normandy $10 was up first. It was topped with Sherry Vinegar Onion, Crisp Bacon, Pickled Cucumber and Oyster Foam. Soft and juicy and the oyster just oozed out and exploded in our mouths. We had the Salmon Tartare with guacamole (avocado), tomato, salmon roe and sea “ajoblanco” next $12. It was a refreshing cleanse on our palette before the next course. We paired this with their signature house wine wine. Not bad for a house wine. Crispy Poached Egg with cepes cream, chanterelle and pan fried foie gras. Crispy on the outside and oozing out on the inside. $15 + top up $9 for the Foie Gras. We recommend topping up for the foie gras. It was absolutely worth it! Charcoal Grilled Octopus with potato risotto and spirulina $28. We were told the Octopus is from Spain of course and grilled in the legendary Josper Grill, which retains the moisture and texture. Unlike other joints where the octopus taste hard and rubbery. The main course of the night. Spanish Suckling Pig with chestnut puree, caramelized pineapple and vermouth syrup $42. The skin was thin and crackling crispy, while the meat was lean and tender with some marbling. To round off the evening, we tried the signature house dessert. Crema Catalana with caramel ice cream $12. Perfect balance of flavours and sweetness with saltiness from the caramel ice cream. For Reservations: Tapas 26 26B Dempsey Road Singapore 247693 Tel: 6479 0100 Opening Hours: Tue-Sat: 12-2:30pm, 6-10pm Sun: 12-2:30pm, 6-9:30pm Closed Monday

Gluten Free Restaurant The Butcher's Wife Debuts in Hipster Tiong Bahru The Butcher’s Wife replaces Open Door Policy in the hip Tiong Bahru neighbourhood. This cosy 58 seater restaurant serves totally gluten-free food on its menu, and will appeal to a new generation of health conscious foodies who want to watch their diet without sacrificing taste and food quality. The restaurant also carries more than 30 wine labels of natural wines, with no added preservatives or sulphites. Run by the Spa Espirit Group founded by Cynthia Chua, the Group curates F&B and lifestyle establishments for the hip and happening crowd. The menu was compact and concisely packed into a single A4 piece of paper. Not much variety you would say, but it allows the kitchen to focus on the few key dishes of what it does best. Consultant Chef Diego Jacquet of Bochinche fame and Argentinian Head Chef Diego Carlos Quispe helm the kitchen here We dropped by for dinner on a weekday night to check out the place. It was pretty packed with the office crowd and residents staying nearby. We had the Baked Focaccia $9 to start off with. Pretty normal and nothing special we would say. . Next up was the Kale and Gorgonzolo Bunuelos with saffron aiolo $14. It was really tasty but salty. We gave some feedback to the Chef. Next up was the Green Pea Hummus with Grilled Lamb Sausage, yoghurt, mint and pistachios $19. A really healthy dish. The lamb sausage was grilled to perfection and not over cooked. It blended really well with the yoghurt and mint sauce. There is a trend of restaurant after restaurant serving grilled octopus dishes nowadays. The Butcher’s Wife’s version is a Spanish Grilled Octopus in celeriac foam, capers, tuna mayo and seeds salsa verde $28. We are not a fan of anything masked with foam these days, but Chef Diego’s intepretation of this dish was brillantly executed. It was crispy on the outside and soft and moist on the inside, which was a sign that the grilling was very well done. Chestnuts Papardelle, 8 hour braised ossobuco ragu with walnuts and parmesan $25. The Grilled Sirloin Steak 300g with triple cooked chips and bearnaise sauce $57 was nothing much to shout about. The meat was dry and bland and served medium rare. It could do with a bit of marination and seasoning. To round off the evening, we tried 2 desserts. Pineapple Carpaccio with ginger syrup, coconut sorbet and curry crumble $14. The curry crumble added a dash of spiciness and balance to the natural sweetness of the pineapple. Strawberries Pavlova with passion fruit curd and basil granita $14. The highlight of the evening for us. Well executed, well balanced flavours and palette. For Reservations, please contact: The Butcher’s Wife 19 Yong Siak Street Singapore 168650 Tel: 6221 9307 www.thebutcherswifesg.com

The Legendary Famous Mui Kee Congee Hong Kong Opens In Singapore The Les Amis Group has pulled off a remarkable coup by bringing in Mui Kee Congee from Hong Kong into Singapore, at its food enclave in Shaw Centre. This cosy and intimate restaurant takes over the space previously occupied by Caveau Bar, also run by The Les Amis Group. We decided to join the snaking long queue during lunch hour and joined the wrong queue just outside the restaurant, as we mistook the correct queue outside the Shaw office lobby for the taxi stand queue. Perhaps there could be better signage to indicate the correct spot where the real queue starts. Nevertheless, we managed to get a table after a decent and patient wait. The service was pretty good and the wait staff were professional and courteous, despite the huge crowds. We started off with a hot homemade chrysanthamum red date tea. Very authentic and Canto indeed. As we were very hungry by then, we ordered a few of their signature dishes from the menu. Drunken Chicken marinated with top grade Shaoxing Hua Diao Jiu. A premium Hua Diao Jiu no less, not the cheapo few dollars Chinese rice wine you find in the supermarket. The chicken texture was soft and tender, marinated to perfection and balance. We had the Beef Brisket next. We told the waiter that we wanted something Canto and authentic and he recommended this Beef Brisket, which is apparently served only during dinner, but he checked with his Head Chef and was told that he would make an exception and cook this dish for us. Brimming with natural goodness and flavours, the meat was bursting with collagen and was so soft and tender that it simply melted in our mouths. Not many places in Singapore serve this dish as it requires lots of effort and time to stew the meat till it is soft and juicy. This dish can easily rival any of the variations offered by Hong Kong restaurants. We vouch for this as we are regular visitors to Hong Kong. Been there, done that. Preserved Century Egg Pei Dan to pair with the Congee. Traditional dough fritters of course. The highlight and star of the afternoon. Traditional Congee or Chok that is prepared from scratch from raw rice grains which are blended with mashed century eggs. Pork bones and fish stock are added and stirred every 5 minutes in a 5 hour process to give the final outcome of a smooth and creamy luscious Canto style texture congee. We ordered the Parrot Fish Belly or better known as Qing Yi in Cantonese which is a prized and premium catch commonly offered in high end fine dining Cantonese restaurants. The belly was full of collagen and was well marinated with rice wine. We could taste the Wok Hei in the congee. We will definitely return to try the other dishes on the menu. Mui Kee Congee Singapore 妹記生滾粥品 Shaw Centre, 1 Scotts Road, #01-12. Singapore 228208 Tel: +65 67372422 Opening Hours: Lunch 11:30am – 3pm Last Order 2.30pm, Dinner 6pm – 10pm Last Order 9:30pm (Daily) https://www.facebook.com/muikeesg/

A Hidden Cantonese Gem in the heart of the CBD Myo Restobar…..A legendary institution reborn. It is a spin-off from the legendary Kia Hiang Group, which started at International Plaza more than 40 years ago. For second generation owner Ng Kia Jin, he is carrying on the tradition of serving up authentic Cantonese comfort cuisine passed down from his father. We dropped by for lunch one weekday afternoon, and the place was packed with white collar CBD office workers, although the restaurant was hidden on the 19th floor of Oxley Tower with no shop front visibility. The place is run by business partners Ng Kia Jin and Peter Chia, who are long time SJI classmates. They possess great PR skills and roll up their sleeves with a hands-on approach, mingling with every table to get their feedback on the quality of the food. No MSG is added to the dishes, as the quality of the cuisine stands on its own merit. We started with the mushroom shitake dumpling with black truffle. The natural flavour of the black truffle balances the shitake flavours beautifully. Next up was the Har Gau. The prawns were crunchy and this simple dim sum dish puts many full fledged dim sum restaurants to shame. A simple dish of Qing Long vegetables from Cameron Highlands was served next. Stir fried with the usual garlic. This is a unique dish that is not usually offered in most other restaurants. Siew Mai steamed to perfection. This would pair well with a good glass of champagne. What is a good Cantonese meal without wholesome Cantonese soup? Introducing their Buddha Jumps Over The Wall packed with Fa Gao (Fish belly), sea cucumber, deer tendon, conpoy, chicken and mushroom. The broth was clean and robust. Fried wan tan with fruit salad was up next. The skin was crispy and it was not too oily. Ham Shui Kok with Custard Egg. The plating and presentation was equisitely curated. The highlight of the afternoon. The signature Kia Hiang claypot spring chicken. Not the prettiest dish and definitely not Instagram worthy, but this was cooked with dark sauce, soya sauce in an award winning gravy that Wong Ah Yoke from The Straits Times could not get enough of. The herbal flavour of the gravy balances the texture of the chicken and the gravy was piping hot and bubbling. As Kia Jin’s father says, if it does not bubble, he will kill Kia Jin. Homemade Egg tofu with mushroom and brown sauce. Next up was a flaky pastry savoury, with black pepper beef filling. The skin was crispy on the outside and the beef simply oozes out when first bitten. To round off the afternoon lunch, we had the coconut with egg white and fish gum inside. This dessert dish requires a 30 minutes advance order and is prepared with passion by the Chef. Rosette Media will be assisting the restaurant with curating a wine list to be paired with their cuisine. The wines will be affordable and accessible, comprising small boutique family run wineries. Stay tuned for further updates! Myo Restobar (www.myo.sg) Oxley Tower (Lobby 1) 138 Robinson Road #19-01 Singapore 068906 For reservations pls call 6931 1247 Opening Hours: 11am – 9pm (Mon – Fri, Sun), Closed Sat