In the inaugural edition of Fatback Food Stories (where I basically reproduce the greatest hits from my Instagram feed food posts), I share about smoky seafood from offshore wooden platforms, Dodo fish paste curry sanctuaries, rotating Cantonese fine dining restaurants, glorious Spanish concepts, all-dessert course meals, $10++ cocktails and bar bites as well as the current buzziest nightspot in town with the best-dressed ladies. Let’s go.
SMOLDER
Smolder, the new grilled seafood restaurant in Tiong Bahru from the team behind local fish farm Ah Hua Kelong. The restaurant uses mostly fresh catch from Ah Hua Kelong in their offerings, including the surprisingly muscular, juicy and sweet Mussels; the comforting Portuguese Seafood Stew which comprises pork belly for added luscious flourishes of savoury; as well as the fatty Whole Pearl Grouper whose potent chilli evoked thoughts of chicken rice.
Elsewhere, the Garlic Bread was excellent and the Elote was lovingly sweet; the Braised Short Ribs possessed Tate McRae-esque slide-off-the-bone soft tenderness; while the Spiced Apple Wanton with Vanilla Semifreddo played like a Chinese take on McDonald’s Apple Pie.
The restaurant also offers a selection of cocktails to accompany the smoldering proceedings, many of which are happily spirit-forward (e.g. the bourbon-based Hand in the Cookie Jar with pecan and maple as well as the almost oceanically umami Martini on Stilts).
Smolder
271 Outram Road
Singapore 169062
TEMPER WINE ROOM & LOUNGE
Temper, the wine room & lounge concept in Tanjong Pagar just a cat’s meow away from the entrance of Mondrian Singapore Duxton. The wine room’s exciting experiential ideas come courtesy of the brilliant minds behind the Michelin-starred Willow (Nicolas Tam) and uber-buzzy Hup San Social Club (June Baek); Roberto Duran, Spain’s first-ever Master Sommelier; and Joshua Pillai, a famed music curator in the local scene.
I visited on a Wednesday, and I must say it is possibly the most happening place I’ve stepped foot into in 2025 – the place was packed, live DJ music was lending chic urbanite hotspot feels, and the women here really, really dress up for the occasion.
Highlights include the Crab Roll, oceanically juicy with a pleasing tobiko crunch; the feel-good Crispy Chicken Drumsticks, coated in lime sweetness and BBQ smokiness with accompanying daikon for an added Korean flair; and the Iwate Striploin, all fatty with deeply smoky juices. The cocktail menu was also a fun journey – the Star Fruit Martini delivers on everything mentioned on the tin, the tutu kueh-inspired T.T.K. Old Fashioned delivered olfactory smoky coconut pleasures and magically evokes the flour-y taste of tutu kueh skin (!) while the Codigo 1530-based Nanyang conveys a tropical coconut holiday feeling.
The jawdroppingly extensive wine offerings are presented not via a traditional physical list but by a sommelier equipped with a tablet with wines searchable by type, region and other criteria, ensuring you land with your preferred pour for the night.
temper. Wine Room & Lounge
83 Neil Road #01-07
Mondrian Singapore Duxton
Singapore 089813
TONG LE PRIVATE DINING
Tóng Lè Private Dining, the fine-dining restaurant perched on the 10th floor of OUE Tower overlooking the Marina Bay waterfront which bears the distinction of being Singapore’s only revolving restaurant. The restaurant is now helmed by award-winning senior executive chef Chef Dicky, who was formerly from various Peninsula hotels around the world.
The Kaluga Caviar course with tofu and Putian Fujian premium seaweed kicked off the proceedings on a starry note. Chef Dicky’s Stuffed Crab (lobster custard, king oyster mushroom, bacon, onion, coconut milk) was an indulgent spoonful of umami oceanic creamy, while the Double-boiled Australian Sea Cucumber in Enriched Fish Broth (pickled plum from chaoshan, tomato) leaves a tactile, tantalising linger like a departing lover’s goodbye kiss. From the Snow Crab Legs course which presented the titular wintry limb in three ways, I liked the Hong Kong Shelter-Style the most.
The buttery Poached Saga-gyu Slices (sauerkraut, baby spinach, pickled chilli sauce) boasted an intriguing topping that played like salsa meets habanero and packed tongue-teasing heat, while the claypot rice-esque Fried Jasmine Rice (scallop, Cointreau, bacon, lychee) presented shocks of citrusy and lychee.
The dessert segment was possibly one of my favourite dessert moments in recent memory, playing like a carousel of nostalgia teases and art gallery musings. The Pumpkin and Jasmine Pudding, Black Rice Syrup, Coconut Milk was restrained in sweetness with a strong, pronounced aroma of jasmine; the gorgeous Cave Bird’s Nest in Tung Lok’s Ruby Peach Tea Syrup, Kiwi Jelly, Fresh Fox Nuts surprised with its shocking kiwi tartness; the Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie was a homage to Pierre Herme’s ispahan with a touch of acai; while the Double-boiled Egg Custard in Young Coconut, Cave Bird’s Nest, Gula Apong reminded me of warm soya beancurd, only eggier and with a gula melaka-esque flourish.
Tóng Lè Private Dining
OUE Tower, Level 10
60 Collyer Quay
Singapore 049322
HERITAGE ROOM
Heritage Room, the modern Peranakan pop-up concept from Peranakan private diner PasirPanjangBoy launched at Orchard Rendezvous Hotel which takes over the ground level space formerly occupied by Kamo by London Fat Duck.
Highlights include the Kuih Pie Tee, which was a textured, spicily hae bee hiam-esque affair; the chocolatey and breezily-light Ayam Buah Keluak; the Ayam Goreng Rempah which paired fatty skin with popcorn chicken sin; the Bakwan Kepiting which displayed a gentle sweetness and juicy meat joy; the luxurious, Louis Vuitton-rich A5 Wagyu Steak Rendang; the sensual Sotong Hitam which evoked feelings of squid ink pasta; the piquant Assam Pedas Ikan; and the Babi Pongteh, which displayed the soft, slab-thick fattiness of an Eagle Co…(now now – Political Correctness Editor).
Heritage Room by PasirPanjangBoy
Orchard Rendezvous Hotel
1 Tanglin Road #01-01
Singapore 247905
CURRY CRAFT
Curry Craft, the new curry noodle and yong tau foo stall located within a coffeeshop at 467 North Bridge Road, just steps away from the Michelin starred Hill Street Tai Hwa Pork Noodle along Crawford Lane. Their main offering is yong tau foo, served with your selection of protein (signature, mutton, beef, fish, mussel, scallop or prawn) either in curry or clear soup as well as your choice of noodles either in-soup or dry (if the latter, either spicy or non-spicy). Yes, I myself needed a bit of time to decode how the menu worked.
During my two visits, I had the Signature Curry Noodles with Dry Spicy Mee Tai Mak, a 1-pax Ocean Pot as well as their Yong Tau Foo Fish Paste Platter. The curry broth was Malaysian-style drinkable and light, with additional curry paste available to umamise and thicken up the proceedings, while the spicy mee tai mak enticed with its sensuous shallot perfume. Elsewhere, the Ocean Pot offered a luxurious upgrade of the curry noodle experience with mussels, prawns, plump scallops as well as the soft, velvety fish you find in Sichuan Boiled Fish, while the Housemade Achar was gobbled up fairly rapidly.
Fun fact: the stall uses DoDo fish paste in all their yong tau foo, and different vegetables like long beans and eggplant are crowned with a thick slab of the luscious, yieldingly soft stuff. I love DoDo, shiok shiok.
P S. The stall offers discounts to members (I offset $2.50!) as well as 10% discounts to both Pioneer and Merdeka Generation card holders. Must support, lah.
Curry Craft
467 North Bridge Road #01-5041
Singapore 191467
ASADOR AND 60ML BY ASADOR
Asador, the popular Spanish woodfire grill restaurant in Joo Chiat. The Jamón Ibérico (hand-carved, 100% acorn-fed ham served with cristal bread & grated tomato) offered sharp crisp and wet, fresh tomato, while the savoury Anchoas (Santoña’s premium 00 anchovies set on toast with butter) was a thick mouthful of sexy smoky.
Elsewhere, the Wagyu Beef Tartare (fried polenta) was mixed and quenelle-d tableside, while the Pulpo (chargrilled octopus with potato pavé & red pepper purée) offered confident crunch, while the Picaña (grilled rump cap with red wine braised onions) seduces with its slick and sensually smoky skin which hides a luscious tenderness underneath. Throughout the meal, we enjoyed a curation of wines as well as cocktails, including a wicked Reverse Espresso Martini and selections from their Aperitivo happy hour menu such as Montenegro-ni, Berry Bellini and Campari Sour.
After dinner, we retreated to 60ml by Asador, the intimate American-style bar hidden behind a secret door at the back of the restaurant, and enjoyed tipples such as Smoked Sazerac and Spiced Margarita alongside classic cocktails such as Mezcal Negroni and Vesper. The most legit cocktail experience in the East.
Asador/60ml by Asador
467 North Bridge Road #01-5041
Singapore 191467
SUSHI YUJO
The CHUSEI 15-course menu at Sushi Yujo, the contemporary Japanese omakase restaurant set within Amara Singapore from the folks behind the buzzy SHINRAI along Telok Ayer. The menu comprises an appetiser, carpaccio, sashimi (5 kinds), cooked dish (2 kinds), sushi (5 kinds), soup and dessert. Unlike the typically austere omakase proceedings, this was a lively and interactive affair primed for social media postings, with theatrical flair such as glittering gold-dust finishes and floating smoke bubbles. Flavours are full-on and punchy – think oodles of uni, savoury sauces and aburi action.
During my visit I managed to sample the Wagyu Sukiyaki, not available in the CHUSEI menu but a popular inclusion in many of Sushi Yujo’s other menus. Glorious, silky joy.
Sushi Yujo
165 Tanjong Pagar Road
Amara Hotel #02-26
Singapore 088539
ANTI:DOTE
The Edu x Aidy pop-up menu which is available until 28 November 2025 at ANTI:DOTE, Fairmont Singapore. The Singapore-meets London menu was created in conjunction with award-winning British presenter and drinks maverick Aidy Smith, featuring tipples such as the tropical and almost dessert-style Citrus & Silk, the savoury-sweet and boozy Smoke & Soil which features Dewar’s Whisky Fat Wash Blue Cheese as well as the tequila-based Pineapple Ember with spicy agave pineapple syrup that will gradually sink its nail polish-ed fangs into your taste buds.
During my visit, I also found out about their #iykyk Industry Night menu available on Monday nights (you need to present identification, of course) which features classic cocktails such as Negroni, Gimlet and Paloma as well as bar bites such as BBQ Buffalo Wings, Fried Calamari with Citrus Mayonnaise, Battered Fish Goujons with Garlic Aioli as well as a winning Beef Skewers with Bulgogi Sauce for only $10++. Cor blimey.
Anti:dote
80 Bras Basah Road
Singapore 189560
54° STEAKHOUSE
54° Steakhouse, the new modern steakhouse along Amoy Street from the folks behind Altro Zafferano and Griglia Open Fire Italian Kitchen. The meat offerings here are impressive – think Black Onyx Angus by Ranger Valley, Sanchoku Wagyu, USDA Prime Linz Heritage Angus, Satsuma Wagyu and Black Market Angus by Ranger Valley, all possessing differing textures, richness and fattiness based on your preferences but uniformly alluring in their sultry and very tangible smokiness.
Aside from the moo, other highlights from dinner include the fantastic Miso Beef Dashi that makes your appetite do a whoop and “yes please”; the Yellowfin Tuna which plays it all Korean-style with its smoked ponzu seasoning, nashi pear and sesame oil; the Lemon Myrtle King Salmon, all yieldingly soft and lovingly seasoned; and The Lemon, a beautiful and citrusy end to the meal.
54° Steakhouse
54 Amoy Street
Singapore 069880
BURMA SOCIAL
Burma Social, the modern Burmese restaurant along Tras Street which weaves in elements of Chinese, Laos, Thai, Bangladesh and Indian culinary flourishes. The Braised Pork Belly was a blend of luscious fatty and self-assured firm, while the Gold-Dusted Prawn & Chives Har Gao intriguingly tasted simultaneously like har gao and siew mai. The thick Coastal Crab Curry & Pav boasted Indian sultry spiciness, while the Piquillo Wild Roll (piquillo pepper, asparagus, avocado, cucumber, and pickled radish, chili mango salsa) was perky and refreshing.
Elsewhere, the Soft-Shell Crab Bao did what it promised on the tin, while the Avocado Lahpet Thoke (Burmese tea leaf salad, avocado) was, in many ways, quintessentially Burmese. (You’d know what I mean when you try it.)
Burma Social
34 Tras Street
Singapore 079026
FOC RESTAURANT
FOC Restaurant, the modern Spanish restaurant in Singapore along Keong Saik Road which boasts a cosy warm orange accent glow, an open kitchen and much service congeniality. Throughout the evening, we observed at least five anniversary/birthday greeting platters being served – ’twas a place for loved ones and celebrations.
Highlights from dinner included the Smoked Cantabrico Anchovies, in which the salted caramel butter and anchovies were so harmonious in their duet that you couldn’t tell where one ended and the other began; the Momotaro Tomato Salad which boasted a gorgeous juicy sweetness, crunchy hazelnuts and a pleasing tomato sorbet with plummy notes; the Seafood ‘Senyoret’ Paella (Mediterranean red prawns & Hokkaido scallops) with well-seasoned scallops and chewy textured rice infused with an aromatic oceanic essence; the smoky and moist Charcoal-grilled Octopus (pork jowl, cabbage ‘trinxat’ & paprika ajada) with its bed of chunky, starchy and deliriously savoury pork and cabbage; and the Flaming Rum Baba (with chantilly ice cream), wherein the rum goes to the back of your throat and does a little victory dance.
Other dishes included the Hand-cut Ibérico Jamon (100% acorn, cured 36 months) served with Toasted Bread with Tomatoes; the ‘Patatas Bravas’ FOC Style with Aioli & Spicy Brava Sauce that was potato chunky in the middle with French fry-esque crisp edges; the Dry-aged Wagyu Beef Tartare with sweet caramelized onion ice cream; and the Charcoal-grilled Ibérico Pork Presa (marinated in Ras el Hanout & aubergine bombom & parmesan ‘sablée’), whose fatty edges almost tasted like buttery Japanese Wagyu at parts.
FOC Restaurant
32 Keong Saik Road
Singapore 089139
TUNG LOK HEEN
Tung Lok Heen, the Chinese restaurant set within Hotel Michael in Resorts World Sentosa which is helmed by internationally acclaimed Celebrity Chef Susur Lee. The Wok-baked Crab with White Pepper and Fresh Peppercorns‘ spices penetrated deeply past the armour involved, and the luxurious sweetness of crab flesh was steeped in a teasing, playful heat which lingered and accumulated as you went on. Amazing.
As I made my payment using the Kris+ app and obtained 1270 Krisflyer miles for the meal on top of my credit card miles, my lips ached for more white pepper goodness like a bak kut teh-thirsty Anastasia Steele.
Another dish I tried during my visit was Roasted Irish Duck prepared with Chinese Angelica, served two ways – Roasted Duck Breast with Dang Gui glaze served with crepe and Slow-Cooked Duck Leg in aromatic Chinese Angelica broth. The former boasted a crisp, exquisite exterior with fatty lusciousness underneath while the latter soaked up the sweet, herbal broth marvellously like it had used a toner from La Mer or similar superior skincare.
Tung Lok Heen
Resorts World Sentosa
Hotel Michael, Lobby Level
26 Sentosa Gateway #02-142/143
Singapore 098269
NOIR BY JAVIER
Noir by Javier, the new Western stall set within Golden Cafe Food Court in Katong Shopping Centre. The clear headliner from their menu is the Signature Prawn Olio Pasta, which harnesses the umami powers of kombu and ikura in one powerfully savoury package, and the plate was especially impressive given the $9.50 price tag. Curious as to how the pasta would taste without spring onions, I made a return visit and can conclude I preferred the dish without, despite the lack of visually appetising shocks of green. (Now, if only they would consider adding chilli padi upon request…)
Other highlights included the Fish & Chips, which maintained a tender chewiness with a light touch of batter, as well as the suitably juicy Duck Confit. The stall also serves Western staples such as Carbonara Pasta, Grilled Chicken Chop and Crisp Chick Burger.
Given my food wanderlust, I usually seldom repeat venues within a short span of time. However, I witnessed something during my maiden visit that made me want to support the Noir by Javier team more. A disgruntled father who had ordered a Double Cheese Burger for his son came back to the stall with a 60% eaten burger and made a big fuss about how the team had allegedly disregarded his request for well-done and how medium-rare was very unsafe for his son (why even bother with beef if that’s a concern though – Editor with two children). I had to watch the uncomfortable unfurling of events, with the team already offering to prepare a fresh burger but the father not letting go for some reason (“tell me, is this medium rare or well done? I want you to tell me! How do I give this to my son? I don’t need fries, just give me the burger.”) Being a hawker…is really not easy. Do support them.
Noir by Javier
Golden Cafe Food Court
865 Mountbatten Road #B1-124
Singapore 437844
2AM: DESSERTBAR
Homecoming, a new six-course dessert degustation menu at 2am: dessertbar which tells stories inspired by different countries around the world.
The evening started with the Turkish-inspired Tavukğoğsü, which comprised chicken pudding (?!), miso crumble and jasmine green tea gel and possessed a “shreddy” texture, as well as the soft Sweet Potato Ball (Thai milk tea anglaise, sago, kaffir lime). The Apple Tartin On Fire was delectably spirit-forward, while the Matcha Mochi boasted a reformer pilates-stretchiness of mochi. The Taiwan-based Mountain’s Tear Aiyu Jelly (passion jelly, cucumber foam, pomegranate, bayberry sorbet) paired icy, tart fruitiness with a pronounced taste of fresh tea, while the Singapore Chocolate (Singapore origin aerated chocolate mousse, cacao pulp snow, cacao pulp juice, chocolate citrus crumble) incorporated shocks of saline in the crumbly proceedings.
Drink pairings are available as well, with the Hanami Haze (sakura, shisho kombucha, pomelo, hibiscus) being a plummy situation and the Singapore Botanical Sling (Orientalist Rum, jackfruit, Benedictine, cherry bitters, fruit & botanical cordial, sourplum bitters, chilli tincture) a suitably tropical take on its namesake.
2am: dessertbar
21A Lor Liput
Singapore 277733
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