Without further ado, these are the 6 eateries I have been to. I highly recommend Mad About Sucre. And if you’re into oysters, I recommend Cafe Mosaic’s seafood buffet.
Meatchelin
66 Tanjong Pagar Road, #02-01, Singapore 088487
t: +65 9699 0373
5pm – 12am
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By the same people being Kko Kko Nara, Meatchelin is a 20-seater Korean BBQ restaurant, specialising in lamb ribs (6 for $138). A server will grill the meats using charcoal fire for you, in front of you, saving you the trouble of under- or over-cooked food. Besides lamb ribs, they also serve beef, black pork, and seafood. They use their grandmother’s recipes for sauces and serve fresh (not fermented) kimchi made daily.
Food: 6/10
Price: 5/10
Ambience: 8/10
Portman’s Bar
Parkroyal Collection Marina Bay Level 4, 6 Raffles Boulevard, Singapore 039594
t: +65 6845 1119
Portman’s Bar at Parkroyal Collection Marina Bay is having an oriental-theme afternoon tea ($68 per pax, 2 pax minimum to dine) until 4th April. The menu is curated by Pastry Chef Christopher Eng. It features scones with kaya, smoked duck tortilla, savoury crab tartlet, abalone radish cake, bak kwa pizza, assorted cakes and macarons.
Food: 5.5/10
Price: 5.5/10
Ambience/decor: 8/10 (there are live birds chirping!)
Three Little Coconuts
One Punggol #01-03, 1 Punggol Drive Singapore 828629
t: +65 6015 0435
11am – 9.45pm
facebook / instagram
Mr Coconut has opened a dine-in cafe serving coconut-based snow ice (similar to Korean bingsu), tang shui, and waffles. I recommend the Mao Shan wang ice ($11.40), not cheap but big enough to be shared between 2.
Food: 6.5/10
Price: 5.5/10
Ambience/decor: 7/10
Cafe Mosaic
Carlton Hotel Level 1, 76 Bras Basah Road 189558 Singapore Singapore
t: +65 6311 8195
The seafood buffet at mosaic cafe (Thursday – sat dinners, Sunday lunch) is quite worth it. It’s $128 but there’s one-for-one if you pay with a credit card (DBS/POSB, Citibank, OCBC, Trust Bank and UOB). The selection includes freshly shucked oysters—rare to find in buffets these days—salmon sashimi, crabs, prawns, catfish, scallops, steamed fish, steak, lamb, and desserts made in house by their pastry team.
Food: 6/10
Price: 8/10
Ambience/decor: 6/10
Mad about Sucre
27 Teo Hong Road S088334
t: +65 6221 3969
Tues – Sat: 12pm – 5pm, 6pm – 10pm
Sun: 12pm – 5pm
Closed Monday
facebook / Instagram
Mad About Sucre has a festive semi-buffet starting from $78 until 29th February. It is not cheap but so worth it. Everything is made in house, they even churn butter themselves. Every dish is perfection. Even the humble organic potatoes were so explosive I didn’t know what I was eating at first; I didn’t know potatoes could be so delicious. I ate at Mad About Sucre a couple of times and this season’s food and cakes are the best. (Cakes are not included in the buffet.) [For previous reviews, see 2015, 2016, and 2023.]
Food: 10/10
Price: 5.5/10
Ambience/decor: 7/10
Cha Chaan Teng
284 Lavender St., Singapore 338802
t: +65 9772 0752
5pm – 12am, closed Tue
Instagram
Have you had a hot cocktail before? Cha Chaan Teng is a 90s-themed cocktail-and-tapas bar. The cocktails are infused with Asian flavours such as smoked duck, pi pa gao, and claypot rice. They are inspired by Hong Kong movies like In the Mood for Love. They play 90s Cantonese songs by Anita Mui, Leslie Cheung, and Beyond. The Asian tapas is delicious if a tad too fried-forward. I recommend the prawn-paste frog legs and roasted cauliflower.
Food: 7/10
Drinks: 5.5/10
Price: 6/10
Ambience/decor: 8/10
You may be interested in…
–Recent Eats: Chico Loco (Amoy St), Cutlery Optional (AMK Private Dining), One-Ninety (Four Seasons), Anthology (Boat Quay), Tha Chang (Telok Ayer)
–New Restaurants and Promos: Mish Mash (Chinatown), Tomidou (Orchard), and Maria and Singh (Craig Road), Tam Chiak Kopitiam (Kovan)
–New Restaurants & Promos: EatAlley (Orchard Gateway), Tonkatsu ENbiton (Somerset 313), 30th Singapore Food Festival (19 – 30 July 2023, Bayfront Event Space)
–Semi-fine (S’Fun) Dining Part 1: Iko (Neil Road); Josephine Wine Bar (Amoy St); Kilo (Duxton); Kinou (Teck Lim Rd); Kongsee (Gemmill Lane)
Written by Dr. A. Nathanael Ho.
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