It has been years since I last stepped into Tonny Restaurant, yet the place still carries that old school charm that quietly reminds you why it has endured. This time, we were back not just for a meal, but for our yearly Liverpool Chinese New Year Lohei. Credit goes to Marcus, a loyal Tonny fan, who pulled the group together and worked with the restaurant on a menu that felt both festive and deeply personal. This was not their usual CNY spread. It was specially curated for our Liverpool supporter family, and that alone made the night feel extra special.

We started, as all good CNY dinners should, with a Lohei. The Abal-On-So Yu Sheng came tall and generous, with baby abalone adding bite and elegance. Textures played off one another beautifully, much like Xabi in midfield, calm, composed and quietly running the show. Tossing it together with friends I have watched football with for years felt right. Shouting and laughter, chopsticks in motion and hopes for a good year ahead.

The Anfield Foie Gras Cloud followed. Steamed egg white so silky it barely held together, enriched with goose liver that melted into the dish. Rich but not heavy, comforting in a way that made conversation slow down. This was one of those dishes that made the table go quiet for a moment, then nod in agreement.

The Sea of Red Defensive Wall was classic Tonny craftsmanship. Luxurious spiky sea cucumber stuffed with prawn paste, braised until tender, layered and full of depth. A dish that speaks of patience and strength, much like a defence you trust when the pressure is on.

The deep fried wild marble goby was a centrepiece. 1.5kg, fried until golden and crisp, arriving at the table like a statement. At the end of the storm, there really was a golden sky.

Alisson’s Safe Hands Platter turned out to be a personal favourite. The alligator paw and back fin were bold and surprisingly comforting, but it was the collagen that won me over. Gelatinous, rich and deeply satisfying, the kind of texture that keeps you going back for another bite without realising it.

The Liver Bird’s Huadiao Braise brought warmth to the table. A whole free range chicken braised in fragrant wine, tender and reassuring, best enjoyed dipped into a classic ginger scallion sauce that lifted the dish with freshness and bite.

The No. 7 Legends Medley tied everything together beautifully. Wild rice studded with Chinese preserved meats, all made by Tonny himself, from the sausages to the waxed meat. That personal touch mattered. Every grain carried flavour, many components playing as one, just like the legends it was named after.

Dessert was Szoboszlai’s Banana Free Kick, Chinese New Year sticky rice cake sandwiching a slice of red banana, crisp on the outside, chewy within and lightly sweet. We loved it so much that one round was simply not enough. Without hesitation, we asked for a second serving, and Tonny gladly agreed. Plates returned empty again, which said everything.

Although this dinner was never just about food, we all genuinely enjoyed every dish that came to the table. Friendship, football, tradition and coming together around a table. Tonny Restaurant reminded me why places like this matter. They hold memories, and sometimes, they create new ones.

 

Tonny Restaurant
10 Lorong 3 Geylang
Singapore 388862

The girls picked the place this weekend. These days when the young ladies actually want to have dinner together, you do not ask too many questions. That was how we ended up at Odem in New Bahru, tucked inside a refreshed old school compound that now feels like a creative neighbourhood of food, craft and quiet energy. It is easy to miss if you rush, but once inside, the mood settles you down. Warm lights, earthy ceramics, low conversations and a calm confidence that tells you to take your time.

We ordered the way we always do as a family, sharing plates and pouring makgeolli freely. Cloudy, gently fizzy and easy to drink, it set the tone for the night. The soy glazed brioche with seaweed butter came first, warm and glossy, sweet and savoury in a way that feels both indulgent and comforting. The kimchi mozzarella pancake followed, crisp on the outside with that familiar tang and a soft cheesy centre that kept everyone reaching back for more. The savoury donuts were playful and satisfying, one of those dishes that sparks curiosity and smiles around the table.

Fresh oysters arrived next, clean and briny, topped with a kimchi granita that added a cold spicy lift. It woke up the palate nicely before the heavier plates. The grilled whole kombu aged fish was a highlight for me. Simply cooked, beautifully moist, the kombu ageing giving the flesh a deeper savoury sweetness without overpowering it. It was honest cooking and quietly confident.

For meats, we shared the secreto iberico and barbecue ribs. The pork was juicy and rich, grilled just right, while the ribs were smoky, sticky and deeply satisfying.

Dessert was a gentle close. The chapssal donuts dusted with cinnamon sugar tasted uncannily like churros, crisp on the outside, chewy within. The black garlic tart with berries surprised us with its balance, sweet and earthy with just a savoury edge, made even better with the smoked jujube ice cream alongside.

It was a simple family dinner, plates passed around, opinions exchanged, laughter mixed with food and drink. Odem felt right for this kind of evening. Relaxed but thoughtful, modern yet grounded. A place where good food brings the family back to the table and lets time slow down, even just for a while.

 

Odem
46 Kim Yam Rd
#01-17 NewBahru
Singapore 239351

I have always enjoyed the Taiwanese street food style cooking at Abundance. Their beef noodle soup is one of those bowls I crave on tired workdays and the stir fried bacon cabbage is comforting in the best way. So when I found out they had rolled out a new Taiwanese Wok Sensations menu, my colleagues and I did not need much convincing. We made our way to Abundance at Century Square Mall with curious stomachs and very open minds.

This new menu is all about 台湾热炒, Taiwanese wok dishes that feel very much like our local zichar, just with a Taiwanese accent. Big flavours, confident seasoning and that unmistakable wok aroma that fills the table even before the plates land. These are small plates made for sharing, for picking, for circling back again and again.

The stir fried beef with sa cha sauce (沙茶爆炒牛) came robust and deeply savoury, served thoughtfully on a bed of stir fried kang kong. That bit of green gave the dish some balance and kept it from feeling too heavy, especially when eaten with rice. The san bei chicken (三杯鸡) captured the true essence of san bei, rich and aromatic, with the flavour of basil shining through beautifully. Gong bao squid (宫保鱿鱼) added a punchy and playful note to the table, springy in texture with just enough heat to wake up the palate. Alongside these, the steamed wine clams (烧酒蛤蜊) were plump and juicy, swimming in a fragrant broth that tasted even better once spooned over rice.

The mapo tofu (麻婆豆腐) was silky and comforting, made with Sichuan peppercorn that delivered a gentle numbing buzz. Mala lovers would adore this dish, especially when paired with a bowl of hot rice. The kai lan stir fried with pickled cordia (破布子炒芥兰) surprised me. The acidity of the pickled cordia gave the greens a different layer of flavour, cutting through the richness of the other dishes and making it more than just a supporting act.

These dishes are unapologetically full of flavour and can feel a little intense if eaten on their own. That is exactly why they shine when paired with rice, especially the pork lard mixed rice (猪油拌饭). Warm, fragrant and dangerously easy to keep eating, it brought everything together and made the meal feel complete. As we ate, I kept thinking how beautifully these dishes would also work with Taiwanese sweet potato porridge, the gravies slowly seeping into the porridge, softening the flavours and turning the whole meal into something even more comforting. I shared this thought with the Abundance team as well, and hopefully it is something they might consider adding to the menu.

To welcome the festive season, we also shared their Abundance yusheng to usher in the new year. Bright, generous and perfect for a cheerful toss with colleagues, it added that familiar sense of celebration to the table.

This is Taiwanese wok cooking that feels familiar, bold and comforting all at once. A very satisfying visit, and one I will gladly repeat.

 

Abundance
2 Tampines Central 5
#01-35 Century Square
Singapore 529509

We went to North Miznon on Amoy Street to celebrate a birthday, the kind of evening where the plan was simple. Eat well, drink a little more than usual, and let the night unfold. We left the menu entirely to the server and told him to surprise us, which turned out to be the best decision of the night. From the moment we sat down, the table started filling up quickly. Plates landed, bread kept coming, and conversations got louder as glasses were topped up.

The hummus topped with prawns in beurre noisette was the first to disappear. Creamy, warm, nutty, and unapologetically rich. We used the housemade focaccia like a tool rather than bread, tearing and scooping until nothing was left but traces of olive oil.

Vegetables are clearly not an afterthought here. The naked artichoke was a standout. Soft, earthy, and beautifully seasoned, it soaked up olive oil like a sponge and tasted quietly luxurious in the most honest way. It was one of those dishes that made us pause, slow down, and appreciate how good something simple can be when done right. The broccolini came charred and slightly bitter, balanced by a cool sour cream that kept it light and very easy to eat.

The eggplant arrived soft and smoky, the kind of dish that makes everyone instinctively take smaller bites to make it last longer. Then came the blue crab pasta, rich but not heavy, generous with crab, and comfortingly messy to eat. No one was counting mouthfuls by then.

The longest kebab arrived like a centrepiece. It stretched across the table, dramatic and playful, cooked beautifully and meant for sharing. The octopus shishlik had a lovely char and gentle bite, while the white red snapper was clean and confident, letting the fish speak with very little interference.

Israeli wines flowed easily through the night. Bright, food friendly, and perfect for sharing with friends who prefer refills over formality. The room grew louder as the night went on. Music crept up, laughter bounced off the walls, and by 1030pm, tables were pushed aside. What was once a restaurant slowly turned into a dance floor. People stood up, strangers became friends, and the birthday felt properly celebrated.

North Miznon is not just about the food. It is about trust, letting go, sharing plates, sharing stories, and remembering that good meals are often followed by great nights.

 

North Miznon
110 Amoy St
Singapore 069930

Ashley and Audrey had been here a few times and kept telling us the noodles were good. Good enough for them to suggest bringing the whole family down for lunch, which is saying something. So on this day, we followed their lead and headed to Liu Lang Mian Noodle Bar.

It is a small place. No reservations. When we arrived, every seat inside was taken and we ended up sitting outdoors. Not ideal on a warm day, but spirits were high and we were hungry, which usually makes everything feel more forgiving.

We started ordering with confidence, guided by past recommendations. The Lor Bak Soba came first. A salted duck and sardines broth with three generous pieces of slow braised lor bak, menma, pork lard and nori. The broth was savoury with a gentle depth, not heavy, and the lor bak had that familiar braised warmth that felt comforting rather than fancy.

The Special Tonkotsu Ramen followed. A 12-hour pork bone broth with scallops tare, pork collar chashu, chilli paste, soy ramen egg, black fungus and spring onions. It was undeniably rich and full bodied, though for my personal taste, the porkiness came through a little too strongly. Not unpleasant, just a touch overwhelming for me after a few mouthfuls.

Then came the Signature Chilli Soba. This was probably the most fun bowl on the table. Chilli crunch, lor bak, nori, menma, an onsen egg and those addictive wonton crisps. Spicy, punchy, and very satisfying once everything was mixed together. The kind of bowl that makes you slow down halfway through just to enjoy it properly.

We shared some sides as well. Ah Mah’s Ngoh Hiang had a rustic, home made character to it, the sort that reminds you of something cooked in a family kitchen rather than a factory line. The pork and chives dumplings were plump and comforting, and the scallion pancake was simple but well done, perfect for sharing while chatting at the table.

Overall, the food was above average and enjoyable. Nothing too complicated, but thoughtfully put together. Japanese noodles with bold Chinese flavours, done in a casual and approachable way. A decent choice for a relaxed family lunch, especially when the kids are the ones doing the recommending.

 

Liu Lang Mian Noodle Bar
321 Alexandra Road
#01-03 Outside Alexandra Mall
Singapore 159971

There are places we return to not just for the food, but for how they make us feel. VUE is one of those. Every time we walk in, I still look up at the high ceiling, pause for a second, and remind myself how lucky we are to dine with this view of the city. It never gets old.

This time, we came back for the AMEX Platinum Table for Two experience. A quiet lunch, no rush, just the two of us and a winter menu waiting to unfold. These are the days I treasure most, when good food becomes a reason to slow down and talk about everything and nothing.

We started with chilled somen, winter truffle and bafun uni. Light, elegant, gently dressed with kelp. A dish that whispers rather than shouts. Then came the seared scallop, sweet and tender, resting in a pool of corn veloute with asparagus and basil aioli. Simple flavours done with care always win my heart.

For mains, we each chose differently, as we usually do, because sharing is part of the fun. The grilled kingfish arrived glossy with brown butter sauce, crowned with osetra caviar and melted leek. Clean, refined, beautifully balanced. The wagyu striploin was another story. Deep beef flavour, soft truffle potato puree, colourful heirloom cauliflower and a red wine jus that begged to be wiped clean with bread.

Dessert was called Garden of Citrus. A gentle ending with olive oil sponge, yuzu passionfruit cream and mandarin sorbet. Fresh, bright and just sweet enough to make you smile without thinking about calories.

What made the afternoon even warmer was the people behind the scenes. Chef Sam’s cooking felt thoughtful and confident, while Derrick’s service was attentive without ever hovering. The kind of hospitality that makes you relax and enjoy the moment.

We left unhurried, slightly fuller, a little happier, already planning when to come back again. Some tables really are meant for two, especially when the view, the food and the company all come together just right.

 

VUE Bar & Grill
OUE Bayfront
50 Collyer Quay Rooftop Level 19
Singapore 049321

Audrey wanted samgyetang at MODU. Unfortunately MODU does not take reservations, only walk in, and on a busy Orchard night that sounded risky. Then we were told a little secret. Book a table at DRIM a few steps away, and you can order samgyetang from MODU while enjoying DRIM’s menu. Best of both worlds. We agreed in five seconds.

Soon the table started filling up like a Korean feast from a drama scene. The samgyetang arrived first. A whole chicken, stuffed with glutinous rice, slow cooked for twelve hours until the meat almost surrendered on its own. The Perilla Seed version was thick and comforting, gently nutty with that familiar ginseng aroma. The Hangover version came with a fiery red glow, spicy enough to wake you up even if you were perfectly sober.

Then DRIM began to show its strengths. The buckwheat cabbage and kimchi pancake was crisp outside, soft inside, and disappeared faster than I expected. The kimchi oysters were fresh and briny with a clever spicy kick. Beef yukhoe (Korean beef tartare) arrived looking elegant and calm, but once the yolk broke and everything was mixed, it became dangerously addictive.

The mains followed. Their signature buckwheat noodles with beef heel muscle, what we all know as golden coin, sat beautifully in a wide brass bowl. Clean flavours, gentle broth, and that satisfying chew from the noodles. Then the grills started to sing. Iberico rib finger and USDA prime short rib, grilled patiently by the staff, cut into neat cubes, juicy, smoky, and deeply comforting. No rush, no stress, just good meat and good company.

By then our table was overflowing. Bowls, plates, banchan everywhere. We laughed that we ordered enough food for two tables, but no regrets at all. It felt like a proper family meal, the kind where everyone keeps saying just one more bite.

At the end, we were handed vouchers from their sister gelato shop, Tofu G, upstairs. Dessert already planned before we even stood up.

Some nights are planned carefully. This one happened by chance and turned into one of our happiest Korean dinners in a long time.

 

Drim Korean Steak House
333A Orchard Rd
#02-14 Mandarin Gallery
Singapore 238897

It was one of those evenings that made us pause and simply enjoy the moment. Nestled within the heritage charm of Fort Canning, L’Amo Bistrò del Mare feels like a Mediterranean holiday waiting to happen. Only two months old, this is the first of three restaurants under METT Singapore, with the other two set to open in 2026.

The restaurant’s design is calm and elegant, with soft coastal tones, white walls and warm wood accents. Inside, plush seats, gentle lighting and lush greenery create a cosy and inviting space. Step outside and the terrace opens to a picture-perfect view of palm trees wrapped in golden fairy lights.

The night we visited, the air was filled with live piano music and soft vocals that added a touch of romance to the experience. Service was impeccable, polished yet friendly.

Food was consistently outstanding. The bluefin tuna carpaccio with citrus and tomato was bright and refreshing. The grilled octopus, smoky and tender, paired beautifully with carrot & ginger purée. The frittura di mare was crisp and golden, the kind you could eat endlessly with a squeeze of lime.

The pastas impressed us. The tagliolini with truffles was silky and rich, while the Piedmont ravioli del plin in sage butter felt like autumn on a plate. The wagyu striploin was perfectly seared, pink, juicy and full of flavour, while the sea bream was simple yet flawless with its crisp skin and tender flesh.

Desserts sealed the evening with indulgence. The tiramisu, prepared tableside, was airy and rich, but the profiteroles stole the show. Filled with hazelnut mousse and finished with warm chocolate sauce, they were decadent, nostalgic and deeply satisfying, the kind of dessert you remember long after the meal ends.

The wine list is still a work in progress, focusing mainly on Italian labels with a strong showing from Piedmont for the reds.

It was a night of beautiful food, wine and conversation. L’Amo captures the heart of coastal Italian dining with class and warmth, a delightful beginning to an exciting culinary chapter at Fort Canning.

 

L’Amo Bistrò del Mare
11 Canning Walk
Singapore178881

Our last night in Guangzhou deserved something special, so we chose a quiet table at 四季小馆·润, a place we had been curious about since spotting it in the Michelin Guide. After days of noisy streets and long queues, walking into this calm dining room felt almost like stepping into another world. Soft lights, elegant colours, and a gentle pace that immediately slowed us down.

Service here was warm and thoughtful. No rushing, no sales talk, just a team who seemed genuinely happy to look after us. We poured some wine, settled in, and started talking about the trip, the small discoveries, the wrong turns, and the food that kept following us in our dreams.

Then came the duck.

Before the whole bird was carved, the chef paused at the centre of the breast and carefully removed a long vertical strip, right from top to bottom. This, we were told quietly, was the best part of the entire duck. It was cut into neat bite sized squares, wrapped in delicate pastry, and finished with a little crown of caviar. One bite in and we understood why. Crisp skin, rich flavour, and that gentle pop of salt from the caviar. It felt like a small ceremony before the main event.

Only after that did the rest of the duck arrive, beautifully carved and still warm. We wrapped, dipped, laughed, and took our time. Other dishes followed in a calm rhythm. Deep, comforting flavours from the roe crab vermicelli and braised sea cucumber and pork tendon. Prawn balls and pork ribs tasted clean and sweet. The soup felt quietly nourishing after days of travelling.

Dessert came in small elegant portions, just enough to end the meal without stealing the spotlight. By then we were leaning back in our chairs, relaxed, sipping wine and letting the evening stretch a little longer.

As the evening ended, I realised this dinner was a perfect way to say goodbye to Guangzhou. Warm, satisfying, and memorable. A gentle full stop to a beautiful chapter of travel.

We reached 西华路 with no plan at all, only a simple idea to spend the afternoon walking, queueing and eating. The street was already alive, packed with people moving slowly from stall to stall, some carrying bowls, some holding plastic boxes, all looking quietly pleased with their choices. The air was filled with steam, chatter and the comforting smell of food.

We did what everyone else was doing. Join a queue, wait our turn, eat, then move on to the next line. No rush, no checklist, no need to decide too much. Just follow the crowd and trust the street. Sometimes we stood by the counters watching the cooks work, sometimes we found a small corner to lean against and share what we had just bought.

Time passed very quickly without us noticing. The weather was still cold, but it did not matter anymore. Warm bowls in our hands, warm lights from the stalls, and the easy rhythm of walking and eating made everything feel relaxed. There was something very comforting about this simple routine, like the city was slowly welcoming us in.