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鸿桃轩原本主打的精致粤菜,已渐渐转型为摩登中餐。主厨叫钟健,他的料理重在寻求味觉与创意上的突破,为食客增添用餐乐趣。

黑松露雪蟹鹅肝雪茄卷30新币/支,折合人民币165元
很吸睛的创意菜品,雪茄做地很逼真,摆在沉甸甸的烟灰缸上。经理耐心讲解,馅料包含虾滑、雪蟹,还加入来自北海道的虾肉,以及少许鹅肝,增添口感与层次感。雪茄变化自传统的北京鸭卷,饼皮裹粉油炸形成香脆雪茄外层,蘸酱以北京鸭酱搭配日式芝麻酱调制,因为面粉过敏的原因,浅尝一些,真的很好吃

砂劳越胡椒猪肚云耳浸胜瓜毛瓜 36新币,折合人民币190元
这道菜以砂劳越胡椒为主要调味料,为整道菜带来独特的辛辣香气。猪肚焖的软嫩,胜瓜和毛瓜增添了清新的蔬菜口感,吸收了汤汁的鲜美。整体来说,这道汤菜味道层次丰富,汤汁浓郁且不腻,各种食材的口感和味道相互衬托。

和牛牛颊肉日本白萝卜煲 69新币,折合人民币370元
牛颊肉质地细嫩多汁,经过慢炖后变得入口即化,与清甜爽脆的日本白萝卜完美搭配。白萝卜在炖煮过程中吸收了牛肉的鲜美,同时保留了自身的清新口感。这道菜品兼具浓郁与清爽,牛肉的醇厚与萝卜的甘甜相得益彰,形成了层次丰富的味觉体验。汤汁浓稠,包裹着软烂的牛肉和入味的萝卜,每一口都充满了浓郁的肉香和蔬菜的清新,真的超好吃

滑蛋肥牛河粉57新币,折合人民币300元
相比之下逊色一些,对于两个人来说份量超大,河粉的口感还可以,比较顺滑,滑蛋糊的加入使整道菜品更加多样,融合了蛋香和调味料的味道。肥牛肉质鲜嫩,整体味道既有鲜香的海鲜味,又有咸香的口感,还是挺好吃的

百花酿蟹钳蟹皇扒天津粉皮69新币,折合人民币370元/位
份量完全够两个女生吃,这道菜和刚才的河粉有些重复,不建议同时点。硕大蟹钳不是纯蟹钳,蟹肉混合虾肉海鲜泥制作。蟹钳上的粒粒黑色小圆珠是以黑醋手工制作,复制蟹肉蘸醋的传统吃法。上菜时有几块以蟹黄特制的“蟹黄棒”,模拟西式刨松露的做法,把蟹黄现刨撒在蟹钳上。底下的主食是天津粉皮,吸附蟹肉蟹汁的浓稠鲜味。不过国内类似的菜品已经非常好吃了,虽然鲜美好吃,但没有太惊艳

Wasn't a big fan of this dish, felt a bit dry and the chorizo wasn't to my preference.

This risotto was also done well, it had a citrusy herby taste that was quite unique. The grilled prawns were good here too, juicy with a nice bite and flavour.

Peach, Floral Blossoms, Honey

This white sparkling wine made from Moscato was delish! It was light and with floral with tiny bubbles, perfumed with the scent of honey. Their curated wine collection is exclusively distributed by them, you can only enjoy wines like these over here. They currently have promos going on, so it's defo a good deal!

I learnt recently that a well-cooked risotto should spread out to be flat, and this was. This was one of our fav dishes here. The creamy risotto had truffle paste, porcini, pecorino romano, it was mushroomy yet not surfeiting or salty. Rice was cooked well, not too hard or soft, and I thought the crispy mushroom topping was a nice touch

Spaghetti was al dente, and the grilled black tiger prawns in garlic was pretty good - it had a nice char and wasn't overcooked. It came piping hot so it was extra tasty!

I am not typically a fan of cream in carbonara because they drench the pasta in cream, but I liked this dish - their aged brandy cream was delicious, providing moisture and depth of flavour. They used an appropriate quantity such that the cream coats each rigatoni, hence the pasta was not jelat at all. There's pancetta, mushroom, pecorino romano, and egg yolk that added more flavour!

Maybe because we didn't have it immediately, it wasn't as crisp as I had expected. They use truffle paste and not truffle oil (which is mostly chemicals! so truffle paste is better I feel), which gave a subtle truffle aroma. If you dislike the pungent truffle oil smell you'd like this.

Sourdough was pretty good! Crusty edges (but not hard), soft pliable inside, and a slight tanginess. It's not as sour as my fav sourdoughs but the texture was to my preference. It was served with their pesto, marinara, and a mushroomy sauce.

Interesting but the panko-crusted burrata didn't do much for me, but the basil sauce was yummy! Herby, bright and refreshing. We mopped it up with the sourdough.

It looks so good but one must appreciate coconut to like this dessert. I liked it!