Food

Longevity is not something that can be said for a majority of the players in the F&B industry these days. For an independent brand to thrive for 7 years is an achievement in itself. 

venue by sebastian

Originally launched in 2017, VENUE by Sebastian has been serving contemporary European cuisine in its Downtown Gallery location, outlasting most of its immediate neighbors. 

venue by sebastian in downtown gallery

Its chef-owner, Sebastian Ng, is no stranger even to my relatively limited radar of the F&B scene in Singapore. I used to visit Ember (which he helmed) regularly back in the day in Keong Saik and I also checked out VENUE by Sebastian quite a few times within its first 2 years of opening back in 2017 to 2018. Chef Sebastian’s cuisine is hearty, and suits the Asian palate well despite using mostly similar ingredients as what you’d find in other restaurants focusing on European cuisine.

Despite enjoying VENUE by Sebastian, I had not visited for a while so I was thrilled to find that they recently revamped the menu due to their anniversary. They had also recently launched a 3-course dinner menu that starts from S$58++.

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Moss Cross Tokyo, the highly rated omakase restaurant in Tokyo, Japan, has opened its first overseas outlet here in Singapore at Capri by Fraser China Square. The restaurant serves French-Japanese cuisine, with lunch sets starting from S$69++ and dinner from S$128++.

moss cross tokyo in singapore

I visited Moss Cross Tokyo recently and tried their 7-course Wakon Yosai omakase which is priced at S$150++.

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Located within the grounds of the old Zouk and just next to the Fraser Residence River Promenade is Jiak Kim House which is also named after the street it is in. 

This is a relatively quiet part of Robertson Quay, away from the cafes and restaurants predominating the northern bank of the Singapore River. 

jiak kim house

Jiak Kim serves Modern Asian cuisine in a gorgeous setting with high ceilings and interior design from award-winning firm Dinding Design Office. Think: chic living room illuminated by pendant and wall light fixtures, louvered panels and terracotta-hued finishings. It’s hard to imagine that a seemingly bespoke venue such as Jiak Kim House is opened by Brewerkz, a restaurant brand that is a common sight around Singapore. 

Jiak Kim House is helmed by Chef-Partner Seow Tzi Qin who goes by “TQ” and who also serves as Group Executive Chef at The Brewerkz Group. Prior to that, he has worked in various kitchens including Les Amis, La Taperia and 1919 Waterboat House. 

I dropped by Jiak Kim House one evening for dinner. Despite being just a few days from Chinese New Year, I found the restaurant almost full. Reviews had been good in the few weeks or so that the restaurant had been open. 

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In a dining scene that seems to be sticking to a standard template for success, it’s refreshing to see something truly different opening every once in a while.  Ki Su Shoujin Omakase, located in Tras Street, is one such example. Touted as the first of its kind meatless / plant-based omakase experience in Singapore, there really isn’t anything similar to it in our shores.

Opened by the same group behind Joie by Dozo, the concept behind Ki Su’s plant-based omakase stems from the techniques of shojin ryori cuisine or traditional Buddhist cooking. This means eschewing meat and fish for vegetables, mushrooms and soy. 

Ki Su offers two menus, a lunch (S$88) and dinner (S$168) omakase with 8 and 10 courses respectively. The courses are generally well distributed between starters, nigiri, entree, soup and desserts. The dinner menu offers an additional item to the starter, nigiri, dessert as well as another dish before the main. During my visit to Ki Su, I tried their lunch omakase.

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Whether presented as gifts or left at home as snacks to offer guests, delectable goodies usually come to define CNY celebrations at home. These snacks are undoubtedly good to eat but there is actually a reason why people mainly have them during Chinese New Year. There are many popular CNY goodies and snacks and these are the major ones:

• Pineapple tarts – In Hokkien, pineapples are called “ong lai” which also means “luck is coming.” Because of this, pineapples are frequently displayed in homes during the Lunar New Year period and pineapple tarts / balls are frequently eaten or given as gifts as a means of bringing in the luck. You can check out my more detailed guide on this topic here.
• BBQ pork – This is probably the most sought after goodie to try during CNY, especially in Singapore. Although available year round, strips of BBQ pork are most popular during Chinese New Year because of their red color, symbolizing luck. This tasty snack also originated as an expensive food item and as such, people consume them during this period to signify prosperity for the coming year. You can check out my separate guide on the best BBQ pork to try in Singapore.
• Nian gao – Literally translated as the “year cake,” nian gao is usually eaten during Chinese New Year because its sticky and glutinous quality is traditionally believed in Chinese mythology to seal the Kitchen God’s mouth shut. Offering nian gao keeps him from badmouthing you to the Jade Emperor in his annual CNY report. 
• Shrimp rolls – Cylindrical-shaped snacks such as shrimp rolls are also popular during Chinese New Year. Their golden color coupled with the cylindrical shape are akin to gold bars and as such, symbolize wealth.
• Radish cake – This savory goodie is another popular food to eat during CNY because its Hokkien name (“chai tow”) sounds similar to the Hokkien word for prosperity and rising fortunes.

You can also join our newly-launched telegram channel here and receive updates on price drops, exclusive promotions not found anywhere else as well as flash deals for CNY goodies and other F&B promotions.

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Yu sheng (鱼生) is an especially popular dish to have in Singapore during Chinese New Year. While the raw fish salad was thought to have originated somewhere in China, the yu sheng that we know today is a primarily Singaporean / Malaysian innovation.

Yu sheng is an especially symbolic dish with each ingredient representing something auspicious for the coming lunar new year. Highly competitive yu sheng offerings by hotels and Chinese restaurants have led to somewhat innovative ingredients, but at its heart, yu sheng traditionally includes the following: raw fish (usually salmon), pomelo, pepper, oil, carrots, green and white radish, peanut crumbs, sesame seeds, dressing (usually plum sauce) and finally, deep fried golden pillows.

Auspicious phrases are supposed to be uttered while each ingredient is being sprinkled into the salad. Tossing of yu sheng is known as lo hei. I won’t go into the specifics of the phrases to be uttered as my main aim here is to show you the best selection of yu sheng for this year. Without further ado, here are the top yu sheng to have in 2024:

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Bak Kwa or 肉干 is a form of dried meat that originated in China. A popular snack in Singapore, especially during the Chinese New Year season, the manufacturing of bak kwa entails preservation and the infusion of ingredients such as salt, sugar, sauces and spices thrown into the mix. In more recent years, bak kwa manufacturers have become more creative as well, infusing herbs, honey, chili and even minerals into the bak kwa to differentiate themselves from other brands. There has also been increased preference for more authentic looking bak kwa – which means less on the redness and the sugar.

Bak Kwa is extremely popular in Singapore, with some brands even ingrained internationally as being iconic of the Lion City. As such, it can be said that Singapore is at the forefront of innovation as well when it comes to this snack. Bak Kwa is also commonly used as an ingredient in some everyday dishes such as fried rice, claypot rice, etc; thus allowing it to a stand as a year round item even outside of Lunar New Year.

Some of the common types of bak kwa include:

• Sliced pork / beef / chicken / duck / lamb
• Chili sliced pork / beef / chicken / duck / lamb
• Coin-shaped slices using pork / beef/ chicken / duck / lamb
• Pork belly (think: similar to bacon but undergoing the same preservation and cooking technique as the usual bak kwa)
• Flavored bak kwa – can be infused with fruits, additional herbs, seaweed, minerals, etc

If you are wondering which is the best bak kwa to buy as an everyday snack or during Chinese New Year, I have tried to sum it up here for your convenience. You will find here the most comprehensive list of bak kwa in Singapore! Do note this list is not arranged in order. Most of these bak kwa brands also sell online and even deliver, giving an added convenience. For next Lunar New Year, you won’t need to waste a considerable amount of time queuing!

You can also join our newly-launched telegram channel here and receive updates on price drops, exclusive promotions not found anywhere else as well as flash deals for other CNY goodies and other F&B promotions.

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