Having first visited CAPASSO last year, I was curious to see how the restaurant had evolved under Chef Sunny. Manager Ross recently alerted me to their newly launched dinner tasting menu, priced at just $88++ per person. In today's dining scene where tasting menus often cross the three figure mark with ease, this felt like a rather compelling proposition.

Dinner started with freshly baked rye and pumpkin seed sourdough paired with smoked nori butter. The bread arrived warm with a lovely crust and chew, while the pumpkin seeds added an extra layer of texture and nuttiness that made each bite more interesting. Paired with the savoury smoked nori butter, it was a simple but satisfying start to the meal.

The amuse bouche of heirloom cherry tomatoes, raspberry coulis and Earl Grey jelly was visually attractive, though it did not leave quite the same impression as the courses that followed. Refreshing enough, but the flavours felt a little restrained and lacked the impact needed to properly kickstart the menu.

The tuna carpaccio was attractively presented and paired with avocado cream, herb salad and bottarga. While the flavours worked well together, the cut of tuna used was not quite my personal preference for a raw fish dish. Hamachi or salmon would have elevated the experience further, though I recognise that ingredient selection must be balanced against the very approachable price point of the tasting menu.

One of the highlights of the evening was the capellini with Carabinero red prawns and caviar. The sweetness of the prawns, the briny pop of the caviar and the delicate capellini created a flavour combination that I thoroughly enjoyed. However, I was less convinced by the addition of the kombu consommé. While it was intended to bring the elements together, I felt it actually diluted some of the flavours instead. Personally, I would have preferred a light sauce coating the thin strands of pasta rather than a broth, allowing the sweetness of the prawns and the savoury notes of the caviar to come through with greater intensity. Even so, it remained one of the more memorable courses of the evening.

For the mains, we sampled both the grilled black cod and the USDA Prime striploin tagliata. The black cod was moist and flaky, complemented by a saffron caper cream that added richness without overwhelming the fish. The striploin was cooked to a beautiful medium rare and served with truffle mashed potato and Marsala wine sauce. There was nothing particularly revolutionary about the dish, but it was confident, comforting and well executed.

Dessert arrived in the form of pistachio tiramisu. Generous with Sicilian pistachios and nicely balanced in sweetness, it provided a satisfying finish without feeling overly rich or heavy.

What impressed me most about this menu was not any individual dish but the overall thoughtfulness behind it. Chef Sunny's experience is evident throughout the meal. While grounded in Italian cooking, the menu draws inspiration from Japanese and Mediterranean influences to create something contemporary and approachable. Not every course was a home run, but there was a clear sense of direction and purpose behind the curation.

Wine lovers will be pleased to know that CAPASSO also offers corkage free BYO on selected evenings. In a city where corkage charges can sometimes rival the cost of a decent bottle, this alone makes the restaurant worth considering for a gathering with fellow wine enthusiasts.

The ingredients may not be the most luxurious, but at $88++ per person, this tasting menu delivers considerably more than one might expect. CAPASSO may not be chasing Michelin stars, but it is quietly building something equally valuable.

 

CAPASSO
46 Kim Yam Road
New Bahru #01-11
Singapore 239351

There are meals you enjoy, and there are meals you remember years later. Odette has always belonged to the second category for us.

It had been quite some time since our last visit to Odette. Not the sort of restaurant we casually walk into on a random evening. This dinner was different. The Cloues hosted us for an intimate evening at the newly renovated restaurant to celebrate Shirley's birthday. No big crowd, no loud celebration. Just good friends, beautiful food and elegant wines.

The experience started even before the official menu began. Endless grignotages kept arriving one after another. Tiny bites, but each executed with ridiculous precision. By the time the actual 7 course menu started, we were already smiling at each other wondering how much more was still coming.

The Hokkaido Botan Ebi with bafun uni and caviar was pure indulgence. The scallop crudo felt almost weightless, delicate and clean with cucumber and calamansi.

Service at this level is often what separates a great restaurant from a truly world class one. Sommelier Lesley gave us a relaxed little tour through their champagnes straight from the ice buckets, letting each of us pick what we felt like drinking instead of pushing labels or prestige. It felt warm, personal and completely unpretentious.

We then moved to something unexpected. Project 933 Chardonnay, a limited production Japanese white wine crafted by Hong Kong sommelier Reeze Choi together with Hiroshima’s Vinoble Vineyard. Elegant, gentle and quietly confident. Very much like Odette itself.

Dinner continued with beautiful plates arriving almost like artwork. The langoustine “comme un dumpling” with vin jaune sauce was deeply comforting despite its refinement. The crispy scale amadai was technically stunning, but still soulful. Then came the signature Kampot pepper crusted pigeon.

At that point, we had the bottle of 2012 Château Lafite Rothschild that the host brought. One of those bottles that quietly changes the atmosphere of the table. Nobody rushed. Conversations slowed down. Glasses were lifted more carefully.

And somehow, even after dessert, Odette still was not done feeding us. The douceurs arrived with canelés, chocolates, fruits and little sweets, almost like the restaurant gently refusing to let the evening end.

Three Michelin stars are sometimes associated with formality and intimidation. But Odette reminds you that true luxury is often about warmth, grace and making people feel cared for.

A beautiful birthday dinner. Just four friends around a table, sharing great food, great wine and a slow evening none of us wanted to end.

 

 

Odette
1 St Andrew’s Road
#01-04 National Gallery
Singapore 178957

There are steakhouses that try very hard to impress you the moment you walk in. Loud music, dramatic interiors and menus filled with complicated descriptions. Origin Grill at Shangri-La Singapore takes a quieter approach. The space feels calm and understated, almost old school luxury hotel dining.

I was invited for a hosted dinner recently and honestly left more impressed than I expected.

The dining room itself feels a little dated compared to many newer grill concepts in Singapore today and could be made warmer and more inviting. Comfortable, yes, but perhaps not the most inviting or memorable visually. Still, once the food started arriving, the focus quickly shifted back to the kitchen.

Dinner began with their house breads. The sourdough had a lovely crust and chew. Served with 2 kinds of butter, it was unexpectedly addictive. A simple start, but one that already hinted the kitchen cared about details.

For appetisers, the Chicken Caesar Salad was surprisingly enjoyable. Crisp lettuce, nicely grilled corn fed chicken, crunchy guanciale chips and a well balanced dressing without being overly rich. Familiar flavours done properly.

The pan seared Rougié foie gras was rich and beautifully caramelised, balanced by the orange and Sauternes marmalade and aged balsamic. Decadent but not overwhelming.

The Sriracha Fried Prawns felt like the playful crowd pleaser of the menu. Crispy, creamy, spicy and leaning very much towards an Asian palate with the ikura, toasted sesame and lime giving it extra punch and balance, this is probably the dish that will resonate most with younger diners.

For mains, the Tender Valley flank steak was cooked properly with a good crust from the Josper grill while remaining juicy inside. Paired with hand cut steak fries and port wine jus, it was straightforward grilling with solid execution. The chicken and chorizo skewers were also enjoyable with nice smokiness from the grill and sweetness from the chilli lemon butter sauce.

Chef Simon Bell deserves credit here. Nothing felt overly complicated or gimmicky. Just quality ingredients handled with confidence and proper seasoning. Sometimes that is harder to achieve than flashy modern techniques.

Desserts ended dinner nicely. The Valrhona chocolate lava cake was comforting and indulgent, especially with the hazelnut gelato. The Strawberry Cheesecake “Rose Flower” looked elegant and almost too pretty to cut into, but thankfully tasted as good as it looked.

I was pleasantly surprised by the pricing. In today’s dining scene where steakhouse prices can easily spiral upwards, dishes like the Sriracha Fried Prawns at $19 and the 200g Flank Steak at $28 felt genuinely reasonable. Considering the quality of ingredients and execution, they offer very solid value for a hotel restaurant in Singapore.

One area I honestly felt could improve is the wine programme. I paid for my own wine that evening and while the list is decent enough, it lacked a little excitement and depth compared to the quality coming out from the kitchen. With food at this standard, there is definitely room for a stronger and more adventurous wine selection.

Overall, Origin Grill surprised me in a very positive way. It may not be the trendiest dining room in town, but Chef Simon Bell and his team are quietly doing very solid work here. Honest cooking, quality produce and consistently good execution. Sometimes that matters far more than fancy theatrics.

 

Origin Grill
Shangri-La Singapore
Lobby Level, Tower Wing
22 Orange Grove Road
Singapore 258350

I had shared many times that Wing Seong Fatty’s has always been one of our family’s favourite Cantonese tze char places. Last night felt a little different though. We had just landed back from Greece after a two week holiday, tired and badly jet lagged, but somehow all of us still agreed on one thing. We wanted dinner here. No discussion needed.

The kids immediately started ordering all their usual favourites. Sweet and sour pork, roast duck, claypot pork liver, stir fried sprouts, homemade tofu and that homely wok fried beef with spring onions. Familiar dishes that have followed our family through so many gatherings and random weeknight dinners over the years.

What makes this place special is not just the food. It is the people behind it. The seven elderly siblings who have been running the restaurant for decades. You can feel the warmth the moment you walk in. Sadly, they are closing on 28 June as age catches up and the next generation is not keen to continue the business. One of the bosses, Keong, told me there are interested parties looking to take over, so perhaps there is still a small bit of hope.

Wing Seong Fatty’s story goes back even further than most people know. During World War 2, the siblings’ father used to bring food to Australian and British pilots who were prisoners of war under the Japanese occupation. After the war, many of them never forgot his kindness. Some later joined Qantas and British Airways, and they continued returning here to support the family business whenever they were in Singapore. Even last night, you could still spot quite a number of Aussies and Brits dining inside the restaurant. That says a lot.

Some restaurants feed your stomach. Some become part of your family’s memories. Wing Seong Fatty’s has quietly done both for us for many years. We are really going to miss this place.

Ashley first discovered this place sometime last November during their soft launch. Back then, the chef was still testing and refining the menu, figuring out what would finally make the cut. She liked it so much that she kept going back across the causeway just to eat there. She was even invited to their official launch in February, but it fell on a weekday, so she had to give it a miss. Last Friday, she decided it was time to bring all of us along.

NooDuo is run by husband and wife duo Shawn Shum and Sunny Cheong, both formerly from French Restaurant Kioku. The space is simple, but the cooking is thoughtful and precise. They started with operating hours from 11am to 6pm, but now it is straightforward. They open at 11am and close when the noodles are sold out. That already tells you quite a bit.

Their noodles are made fresh daily using a blend of French T55 flour, Italian 00 flour and plenty of egg yolks. The texture is what stood out immediately. Springy, bouncy, with a clean bite that holds everything together nicely.

We tried a mix of their signature bowls. The cold noodles were refreshing, especially the Negitoro (RM48) with chopped tuna toro, yuzu, shallots and sesame. Light, bright and very easy to enjoy. The shrimp version (RM58) came with four raw sweet prawns, simple but very satisfying. The tossed noodle with coriander chicken (RM34) was comforting, with shredded chicken, plenty of spring onion and a fragrant coriander dip that brought everything together.

Then came the clear soup noodle. The broth is inspired by French consommé, simmered for hours and carefully clarified until it turns crystal clear. The result is a clean, deep flavour that does not rely on heaviness. We had it with pork (RM34) cooked in port wine, sliced and served with leek and spring onion. Simple on paper, but very well done.

We also ordered a few sides. The pork jowl (RM78) was crisp on the outside and tender inside, rich but not overwhelming. The pan seared halibut (RM38) with beurre blanc clearly showed their French roots. Clean flavours, nicely balanced, no fuss.

Dessert was a nice finish. Rum canelé (RM16 2pcs), a dark rum tiramisu (RM23), and a chocolate dessert (RM38) with aerated chocolate, crumble and caramel foam. Not just an afterthought, but properly executed.

Overall, the noodles were the highlight. Good ingredients, careful cooking, and a style that feels a little more refined than your usual bowl. Not the cheapest meal in JB, but one that I would not mind crossing the causeway again for. Sometimes, it is nice when a simple bowl of noodles comes with this much thought behind it.

 

NooDuo by KIOKU
13 Jalan Dedap, Taman Melodies
80250 Johor Bahru
Johor Darul Ta'zim
Malaysia

We celebrated Joanne’s birthday this year at Araya, and it turned out to be one of those quiet evenings where everything just flowed nicely.

The space set the mood right away. That long pink stone counter, softly lit, gave the whole room a warm glow. It was dark but cosy, and sitting there, watching the chefs work in front of us, you could feel a certain calmness in the kitchen. It felt intimate, almost like being invited into their world for the night.

We went with the “Taste of Chile” menu, and the meal started with a trio of snacks. The Ama Ebi with tomato meringue was light and delicate, a gentle start. The fermented tea with yerba mate and cedron was slightly herbal and refreshing. Then the corn flan, soft and comforting, a nice contrast to the earlier bites.

The bread course came next. Marraqueta, chapalele, and the nori wagyu roll, all served warm. Paired with the merkén chilli butter and that rich, savoury seaweed butter, it was simple but deeply satisfying. We kept going back for more, and in the end, this was what really filled us up.

For starters, the Hokkaido scallops ceviche stood out. Clean, bright flavours from the leche de tigre, balanced by the avocado sorbet. Very refreshing. The coral was a vegetarian delicacy inspired by Chile’s rugged terrain. Mashua, quinoa, oyster leaves and borage come together with huacatay, an earthy, minty herb that is hard to describe.

For mains, we had both the madai and the M5 wagyu striploin. The madai was gently cooked, light and precise, with subtle flavours from nori and kombu. The wagyu had more presence, nicely charred, rich but still controlled with the chimichurri bringing everything together.

We also added the foie gras. The rich and silky liver was topped with smoked eel and served with yuzu dashi, layered with flavour but still balanced, not too heavy.

Dessert was cherries and cacao. Not overly sweet, with a slight bitterness from the chocolate and a gentle lift from the cherries. The pink peppercorn sauce was not overpowering, just a gentle heat that slowly comes through, cutting the sweetness and giving the dish a slightly more interesting finish. A quiet and composed ending to the meal.

Throughout the night, every dish was beautifully presented, very refined and elegant. You could see the thought and discipline behind the cooking. Although it did not quite reach that moment where it truly surprised or wowed, it was a steady and well executed performance.

Portions were on the lighter side, which is expected for this style of dining, though thankfully the breads carried us through. By the end, we were comfortably full, just in a slightly unexpected way.

Service was warm and attentive without being intrusive, and the evening flowed very naturally. Knowing Chef Francisco and his philosophy, there is a lot to respect here. The cooking reflects intention and care, and you can sense the journey behind it.

It was a lovely way to celebrate. Good food, a beautiful space, and time well spent together.

 

Araya
Mondrian Singapore Duxton
83 Neil Road
#01-08
Singapore 089813

We gathered at Estiatorio Milos to celebrate Jill’s birthday, and from the moment we stepped in, it already felt like it was going to be one of those nights we would remember.

What struck me first was the seafood counter. Everything laid out on a bed of crushed ice, glistening under the lights. The lobsters were still moving slightly, almost as if reminding you how fresh they were. It is not something you see every day, and it made choosing dinner feel a little more personal, like you are part of the process.

We started simple. A Greek tomato salad that did not try too hard. Juicy tomatoes, crisp cucumbers, briny olives, and a generous slab of feta. Clean flavours, bright and honest.

The grilled octopus came next. Tender, lightly charred, with just enough olive oil and acidity to lift it. No heavy sauces, no distractions. Just good produce treated with respect. That seems to be the philosophy here.

Then came the lobster pasta. Sweet, firm meat, perfectly cooked, sitting on ribbons of pasta coated in a rich, comforting sauce. It felt indulgent but not overwhelming.

The whole seabass was another highlight. Simply grilled, finished with lemon and capers. The flesh was delicate and naturally sweet. No need for anything fancy when the ingredient is this fresh.

Service throughout the night was warm and attentive without being intrusive. Plates cleared, glasses topped up, and just enough conversation to make you feel looked after.

We paired the meal with a bottle of Greek white from their wine list, which is thoughtfully put together. Nothing overly complicated, just good options that complement the food well.

Dessert was a lovely surprise. Greek yoghurt ice cream topped with caramelised walnuts and thyme honey from the island of Kythira. Creamy yet light, with that gentle tang from the yoghurt, balanced by the sweetness of the honey and the crunch of the nuts. It felt comforting, almost nostalgic, like something you would enjoy at the end of a long family meal.

It was one of those dinners where everything just flows. Good food, good wine, and most importantly, good company. Watching Jill enjoy her birthday meal made the night feel complete.

 

Estiatorio Milos
10 Bayfront Avenue
B1-48 The Shoppes
Marina Bay Sands
Singapore 018956