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13 Reviews
76 Wishlisted
~$100/pax

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We had the buffet selection and we select the individual pot. Staff was good to tell us using this individual pot the cooking will be slow. Using the "yuanyang" pot will have fast cooking time.
Food is good. Service is good. And the best is in buffet there is unlimited orders of the "Xiao long bao"
Worth to go again.

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we both had the macadamia coffee! it was lovely but it was lukewarm (not hot) when served

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(Media Tasting) With the “World’s Highest Food Farm” next to it, newly opened @kaarla.sg has bragging rights to being a farm-to-table dining destination of distinction. Situated at the rooftop of the iconic CapitaSpring building, they are both part of Singapore’s latest integrated lifestyle destination, 1-Arden.
Upon arrival, our small group was taken on a tour by the bubbly @iamsarahrod of @ediblegardencity - the company that manages the six themed garden beds spread over 10,000 sq ft. We got to meet Head Farmer @christopherleow as well. Without pausing his work, he shared a little about what he does, such as the sustainability programmes they have in place at 1-Arden Food Forest, the challenges of cultivating vegetables and herbs high up in the sky, and even revealed how the 6-years-and-going-strong “bromance” he has with Kaarla’s Executive Chef @jpfiechtner, spurs inspiration for them both.
(Note: As this was a media tour, special permission was given for us to pluck a few of the plants but please note, this is actually not allowed).
@huatkaliao and I were then ushered into @kaarla.sg for lunch. It is within the same space as @oumi.sg, a modern Japanese kappo dining concept that also embraces the same principles of Environmental, Social, Governance (ESG) and UN Sustainable Development Goals (SDG) as Kaarla.
The “Coastal Australian Cuisine” menu curated for us, brimmed with fresh ideas and flavours. There was a newness to every course that felt genuinely refreshing. Naturally, they incorporated the Australian and Singaporean heritage varieties of produce from the 1-Arden Food Forest we had just walked through. Here is what we had:
1. Sydney rock oysters with a kombucha-like vinegar made from fig leaf and 1-Arden-grown oyster plant reduction.
2. Damper from Chef JP’s sourdough starter, its unusual soft fluffiness and flavour the result of being fermented and aerated at room temperature. Really delicious with the macadamia spread, lardo, garden-picked lemon balm and dried quandong powder.
3. Surprisingly moist salt-cured lean kangaroo loin from Queensland, Australia that had been brined and smoked for three days. It was coated in a vegetable trimmings powder and complemented by bunya nut, Australian finger lime, an anchovy-based dressing, plus watermelon radish, daikon, breakfast, purple korean radish, and edible flowers from the 1-Arden Food Forest.
4. Shockingly different but very good was the Kaarla Closed Loop Salad. The day’s harvest from the rooftop garden formed the bulk but propelling it to distinction were the tiger nut curd, pickled daikon and mixed herb powder.
5. We loved the steamed and lightly charred garden-grown Zucchini flowers that was presented with pickled mussels, Japanese tomatoes, trout roe and lemon balm.
6. One of my favourites was the wild-caught Fremantle octopus tentacles. Grilled swiftly and sliced, it was plated with smoked and charcoal-burnt leeks, pickled boab, beef fat-cooked muntries and 1-Arden-grown succulents.
7. Of the mains which Chef @jpfiechtner thoughtfully sized down so we could sample more of, the woodfire-grilled White Pyrenees Lamb Saddle with salsa verde was the standout for me. Its slight gaminess balanced beautifully by lemon myrtle-infused stingless bee honey from Batam, a salt bush and bunya nut pesto, and dried saltbush leaves.
8. Australian free-range Asado Pork from Northern New South Wales was brined then slow-cooked for 8 hours to flavourful tenderness. It was brushed with toasted black sesame and jazzed up with a warm minya and riberry vinaigrette that had elements from the 1-Arden Food Forest, the same source as well for the eggplant which arrived charred and puréed.
9. Brined, steamed and finished in the wood-fired oven ensured the farmed Cod from Murray, Australia to be moist and lovely. While the sauce was a complex thing of fermented fennel juice, fish bones’ stock thickened with butter and cream, a bouquet of pickled carrots, endives and radicchio leaves layered on crispness.
10. Served as a side, the stunning Blue Pumpkin had been grown in the 1-Arden Food Forest too. Cooked over the residual heat from the coals for 12 hours, its soft sweetness was matched with a miso made from its own seeds and creamy goat's feta.
11. Tiger nuts harvested from the sky-high food farm led to a Tiger Nut Ice Cream, accessorised with tiger nut nougatine, calamansi jelly and poached oranges.
12. The other dessert of wood-fired pineapple with shoyu ice cream and miso pecan crumble possessed a sweet and savoury mix I found highly appealing.

How wonderful to have this unconventional addition to Singapore’s dining scene. Thank you Chef JP and Team Kaarla for showing the way.

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Went to lunch w friends and ordered a Beppu ramen - essentially ramen w assorted seafood such as prawn, crabstick, mussels + other ingredients such as bamboo shoots, corn, seaweed and half hanjuku egg (16.80++). We also ordered cuttlefish mayo (8.80++) and pork gyoza (5.80++) to share. I also ordered a lime juice (3.50++) that is refillable - a definite must order if you are going to challenge yourself to high spicy levels.

The ramen has customisable spicy level that ranges from 1 to 8. As a 小辣 eater, i only dared to opt for level 1 and I still felt like its quite spicy but the spiciness gels well with the soup. Overall a decent ramen and would rate it a 3.5/5

Im always a huge fan of mayo and the cuttlefish mayo is to die for. Instead of just providing mayo at the side, they drizzled the cuttlefish with mayo and torched it slightly, giving it a smoky touch.

Gyoza, on the hand, was normal, not fantastically good or bad~

Overall i might come back again and will try to order different sides/non-ramen dishes to try out since they offer many different selections!

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Lunch set comes with chirashi don, salad and miso soup. Sashimi is fresh but didn’t really like the salad dressing. Filling ++

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$13.90 | Taiwanese braised pork rice bento;
$12.90 | Taiwanese Braised minced pork rice bento;
$8.90 | Taiwanese salty crispy chicken

So delicious. Everything is so good - the bento is worth it!

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Ordered a latte, matcha latte and crepe. The crepe was nice and fairly large - good for sharing! It had nutella, pistachio nuts, strawberries and whipped cream. A delicious combination for people with sweet tooth! :P

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12 Mar’22, Sat🌤
📍WANt Food Taiwanese Delights 戀戀灣味
- Taiwanese Braised Minced Pork Rice Bento🍘
- Signature Oyster Intestine Mee Sua (Reg)🦪
- Taiwanese Salty Crispy Chicken🍗

Would recommend the salty crispy chicken (鹹酥雞), crispy and juicy, well-seasoned with pepper & salt, good for sharing!

The braised pork rice (滷肉飯) was decent, the braised egg and beancurd were well braised. The pickles (sour) and cabbage (crunchy) were good too, these help to refresh the tastebud. However, the braised meat / braised sauce was a little lacking, savoury but tasted just like salted dark soya sauce, missing that bit of sweetness (probably like rock sugar), a little pity…

The oyster intestine mee sua (蚵仔豬腸麵線) was a little disappointing. The mee sua was too diluted and bland, even the vinegar and chilli also couldn’t help… only good thing was that the oyster and intestine were fresh and plump…

Generous food portion and fresh ingredients, hopefully they can improve in the overall taste in future…

Damage: $29.70

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Egg-galore brunch at @grouptherapycafe 😊

• Skinny Eggs Ben ($17)
Was slightly disappointed by how the toast’s crust was a tad too hard to complement with avocado and salmon, but I must say their food portion were really generous!

• Shepherd’s pie ($15)
Shepherd pie’s were filled with wholesome toppings (cube of minced beef) and highly recommend to share as it would get a little “jelak” for one to consume entirely.

All in all, it was a delightful brunch experience right after having a staycay @ Capri Fraser, situated just a couple of steps away 😊

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24 Jan’22, Mon🌤
📍Guo Fu Steamboat 國府珍鍋 (Cross St)
- Fish Set (Mala Soup Base)🐟

Fish set comes with dory fish, tung hoon (can choose instant noodle or rice too), mixed balls, carrot, enoki mushrooms, cabbage, radish and some other veg, and egg too…

Filling and satisfying lunch set, the mala soup base is pretty numbing and spicy, yum!

Like it being individual pot by itself, more hygienic…

Damage: $19.30

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Wang Dae Bak offers both the kimchi pancake and the seafood pancake! However, if you are unsure of which one to get, why not get the half half pancake, which lets you try both flavours out? 😋

Overall, we thought that the pancake was great as the edges of the pancake were really crispy and the pancake wasn't excessively thick, hence you won't feel too gelat from the dough. We felt that the kimchi pancake was more yummy because the restaurant really used a generous serving of kimchi and you could taste it throughout that half of the pancake! The seafood pancake is still great though, except that in parts of the pancake without seafood, it just tasted like... pancake.

We ordered this as part of the Soul Food set and it is much bigger than it looks! It is $26++ if you order it a la carte, so do consider getting it part of the set, which is priced at $95++ and includes japchae and several types of kbbq meat (pork belly, pork collar and marinated chicken).

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We ordered the Soul Meat Set ($98++) and one of the dishes was japchae, which is basically stir-fried glass noodles! The dish was pretty nice and we liked the slightly chewy and springy texture of the noodles. However, the serving size is a little small if it is meant to be shared amongst 4 pax.

Wang Dae Bak was fully booked for dinner on a Friday evening so be sure to make a reservation if you are planning to head there during peak hours!

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