57 Nasi Lovemak

Finally visited Timbre+ at Hillview after talking about it for so long. The place is easily accessible via Cashew MRT Station, and there are ample parking lots if you’re driving.

Timbre+ Hillview

There was a live band during our visit, and that area was quite crowded. However, the section of the food court where 57 Nasi Lemak is located was much quieter.

We came here especially for the nasi lemak, as it had been widely advertised on social media.

57 Nasi Lovemak

Besides the usual chicken wing nasi lemak, they also offer versions with BBQ chicken, half a fried chicken, and chicken cutlet, along with local favourites like lontong, mee siam, curry chai tow kway, and wings.

Menu

I don’t often see a BBQ chicken leg option for nasi lemak, so I decided to give it a try. The menu described it as a juicy chicken leg, grilled to perfection. The nasi lemak came with a sunny-side-up egg, ikan bilis, peanuts, sambal, and pickles.

Unfortunately, the BBQ chicken leg turned out a tad dry and tough. The quality of the utensils was also disappointing, they bent while I was trying to cut through the chicken.

BBQ Chicken Leg - $8.90

The Salmon Steak Nasi Lemak was what first caught our attention on social media. The salmon was nicely grilled and felt premium, though it was slightly on the dry side.

Overall, we found the nasi lemak to be rather average. The rice could have been served hotter, and the sambal, being a key component of the dish, could definitely be improved.

For the base, you can choose between nasi lemak rice or fried mee siam. There’s also an option to add on a homemade lemongrass drink for $1.20.

Salmon Steak - $12.50

We added wings as a side, but there was nothing much to shout about. They weren’t oily, yet they didn’t stand out either.

For nasi lemak in that area, I believe there are better options around. If I return to Timbre+ at Hillview, I would be keen to try the other stalls instead.

Wings - $3.80 for 2

57 Nasi Lemak
Location: 91 Hillview Link, #02-K10, Singapore 669723
Nearest MRT: Cashew (DT2)

Lo Hey HK Seafood

At the beginning of the month, my friend mentioned going to Lo Hey HK Seafood and I had mistakenly thought we were heading there for a Lo Hei session at a Hong Kong seafood restaurant. I only realised my misunderstanding when I reconfirmed the location!

Lo Hey

The interior turned out to be pleasantly unique, filled with strong Hong Kong vibes and colourful neon lights as part of the décor.

Chinese New Year Decor

They also have private rooms that can be divided using partitions, making the space flexible for gatherings of different group sizes.

Private Dining

Live Catch

Every corner of the restaurant carries an unmistakable Hong Kong nostalgia, from a movie ticketing counter, a mock prawning shop with gold chains hanging on the wall, old-school letter boxes, nostalgic window grilles, to a retro tea ordering counter. 

It really felt like stepping into scenes from classic Hong Kong films.

Hong Kong Ticket Counter

Cinema Posters

Huat!

Kicking off the CNY feast, we went for the Success Set 万事捞成 priced at $698, suitable for 8–10 pax, featuring the following dishes:

• Abalone Yusheng 鲍鱼捞生

• Braised Dried Seafood Soup 蟹肉海味羹

• Steamed Marble Goby with Superior Soy Sauce 港蒸笋壳鱼

• Poached Duck with Superior Soy Sauce 古法鼓油鸭

• Typhoon Shelter Style Stir-Fried Boston Lobster 避风塘波士顿龙虾

• Stir-Fried Broccoli with Scallops & Abalone Sauce 鲍汁带子西兰花

• Lotus Leaf Rice with Eight Treasures 八宝荷叶饭

• Mango Pomelo Sago 杨枝甘露

Outdoor Dining

We started with the Abalone Yusheng, a vibrant plate of colourful ingredients, each carrying an auspicious meaning. 

Abalone Yusheng 鲍鱼捞生

A cute wooden horse figurine with money on its back was placed on the platter, symbolising “马上有钱” (wealth arriving immediately). The usual ingredients were all present: lime, shredded carrot and radish, red ginger, cabbage, baby abalone and a generous sprinkle of sesame seeds.

Wooden Horse Block

As tradition goes, all of us enthusiastically tossed the ingredients high into the air while chanting auspicious phrases for prosperity, wealth and good health. 

After Tossing

Once the tossing ritual was done, we happily tucked into this festive “Chinese salad”. Of course, I made sure to scoop up some baby abalone together with my share.

Abalone

The Braised Dried Seafood Soup came served in an earthen claypot, offering a comforting and rich texture. Inside were black fungus, fish maw, crab meat and prawn meat, creating a hearty bowl packed with ingredients. 

Braised Dried Seafood Soup 蟹肉海味羹

It was a flavourful and satisfying alternative to the usual Shark’s Fin Soup.

Ingredients in the Braised Dried Seafood Soup

Up next was the Steamed Marble Goby with Superior Soy Sauce. The fish was undeniably fresh and skilfully prepared, with the meat steamed to a delicate tenderness that had us nodding in approval. The superior soy sauce further enhanced the natural sweetness of the fish, making the dish exceptionally well executed.

Steamed Marble Goby with Superior Soy Sauce 港蒸笋壳鱼

The Poached Duck with Superior Soy Sauce was a pleasant surprise. Despite dining in a Hong Kong restaurant, this dish reminded us very much of a comforting Teochew-style braised duck. The soy sauce essence had fully permeated the meat, giving it a rich, savoury depth and consistency. 

Poached Duck with Superior Soy Sauce 古法鼓油鸭

A dip into their accompanying sauce elevated the taste further though honestly, the duck was already good enough on its own without any sauce.

Yummy

No, that’s not cereal on the Boston Lobster, it’s a generous blanket of crispy fried garlic, packed with fragrance. Freshly taken from the tank, the lobster was expertly prepared in classic Typhoon Shelter style with dried chilli, spring onions and aromatic crumbs that clung onto every crevice of the shell.

No worries about getting your hands messy handling the crustacean, disposable gloves and pincers were thoughtfully provided at the table, making the whole experience fuss-free and enjoyable.

Typhoon Shelter Style Stir Fried Boston Lobster 避风塘波士顿龙虾

Next on the menu was the Stir-Fried Broccoli with Scallops & Abalone Sauce. The presentation was eye-catching, with vibrant red tomatoes and plump scallops sitting neatly on a bed of bright green broccoli. A simple yet well-balanced vegetable dish that complemented the richer items on the table.

Stir Fried Broccoli with Scallops & Abalone Sauce 鲍汁带子西兰花

As we approached the end of the savoury dishes, the Lotus Leaf Rice with Eight Treasures arrived. True to its name, it was beautifully wrapped and served in lotus leaves. 

Lotus Leaf Rice with Eight Treasures 八宝荷叶饭 

The fragrant glutinous rice was packed with ingredients like pork and mushrooms, making every mouthful flavourful and addictive.

Utterly Delicious

Last but not least, we wrapped up the night with a bowl of Mango Pomelo Sago. Served chilled, it was refreshing and light, the perfect dessert to cool us down and end the meal on a sweet note.

Mango Pomelo Sago 杨枝甘露

An experience at Lo Hey HK Seafood tells us that we’ll definitely be back to try more of their popular dishes. 

Lo Hey HK Seafood

Location: One Holland Village, 7 Holland Vlg Wy, #03-22/23/24, Singapore 275748

Private Dining @ Cockaigne SG

This was my first-ever private dining experience hosted in someone’s flat, and it turned out to be far more memorable than I had imagined. From the moment I stepped inside, the vibe and ambience felt worlds apart from a typical HDB home, thoughtfully curated, warm, and incredibly inviting. Every corner sparked conversation among us, even the toilet, which felt nothing short of hotel-standard. It set the tone perfectly for an intimate and surprisingly refined dining experience ahead.

Dining Set Up

We arrived early for our reservation, and the chef was already in the kitchen preparing the canapés. From the very first moment, you could feel his dedication, passion, and pursuit of perfection in every step of the preparation. With such attention to detail, we knew we were in for a delightful journey. Let’s get ready to be filled with surprises in the courses to come.

Chef @ Work

We kicked off our private dining session with homemade sourdough, served alongside truffle, kombu and chive butter. The butter was an instant hit, so fragrant and well-balanced that we couldn’t resist going back for more, even at the very start of the meal.

Homemade Sourdough with Butter

The Duck Bikini was a labour of love, taking a total of 28 hours from preparation to finish. Made with Hokkaido milk bread, it was layered with duck confit gently infused with orange zest, lending a subtle citrus lift to the richness. Caramelised onions added a touch of sweetness, while Dijon sauce brought a gentle sharpness to balance the flavours. Finished with smoked mozzarella, the sandwich was crisp on the outside, indulgently soft within, and deeply satisfying in every bite.

Duck Bikini

Up next was a mushroom-shaped bite, where the chef meticulously piped glossy egg yolk dots over the surface. 

What's Next?

Made from a blend of porcini and white button mushrooms, the earthy flavours were enriched by the richness of the egg yolk. Knowing how much time and precision went into crafting this delicate piece and that it would disappear in a single bite, I chose to savour it slowly, appreciating every detail before the inevitable last chomp.

Mushroom

Another beautiful creation followed, resembling an elegant biscuit standing upright with a delicate sandwich filling in between. This refined bite was made with duck liver and prawn butter, layered with chestnut purée for a gentle sweetness, and finished with a touch of sour leaves that added a refreshing contrast to the richness.

Biscuit Sandwich?

Back to the canapés, another intriguing miniature made its appearance. Shaped like a delicate tart, it was filled with tomato confit cooked slowly in oil, resting on a base of smoked pepper. The bite was beautifully adorned with edible flowers and finished with a light sprinkle of crispy tomato skin.

Tomato Tart?

Filled with oven-baked salmon, pickled cucumber, and finished with delicate fish skin crisps, this petite bite was as pleasing to the eye as it was refined in concept. Resembling tiny wooden logs resting in a garden, the canapés were thoughtfully presented on a stone plate, enhancing their natural, earthy aesthetic.

Wooden Logs?

Up next was a smoked cheese doughnut, a bite that was equally appealing in flavour and aesthetics. The doughnut was drizzled with a vibrant sauce in delicate zigzag lines, crowned with striking purple edible flowers. Served atop a bird’s nest–like base, the presentation added a whimsical, nature-inspired touch that made the canapé feel almost too beautiful to eat.

Donut with Smoked Cheese

Here came the potent drink. Those with prawn allergies were advised to steer clear, a small glass of prawn bisque, intensely concentrated and packed with deep, briny flavour.

Prawn Bisque

It was my first time trying zucchini flower, let alone a stuffed one. The stalk had a light, cucumber-like freshness, while the flower concealed a filling of blended prawn paste. On the side was a silky purée made from burnt butter and broccoli, adding richness and depth. A dish that delighted both the palate and the eyes—I was completely amazed.

Zucchini Flower

We were genuinely thrilled by the constant stream of surprises with every dish. Their house-made sausages, crafted from Kurobuta pork, garlic, and sage, were served atop sauerkraut fermented in-house for four days, finished with wild rice and generously drenched in a rich onion gravy. The dish struck a satisfying balance between richness, acidity, and texture.

Homemade Sausages

It had been quite some time since I last had long beans, and this dish caught me by surprise. Served with fried onions, rocket leaves, and burnt spring onions, the presentation resembled a delicate mini mistletoe, playful, unexpected, and beautifully composed.

Long Beans

Next up was the beef. Even though we were almost full, this was impossible to resist. The beef was topped with sourdough discard fried in beef fat, adding a deep, savoury crunch. 

Beef

It was served with chive oil, raspberry ketchup, and beetroot, bringing together richness, acidity, and earthiness in a beautifully balanced dish.

A slice of it

Nearing the end of the evening, we were served a beautifully crafted macadamia tart. The crisp tart shell held layers of smooth, nutty macadamia cream, piped generously and topped with crunchy macadamia pieces. 

Macadamia Tart

Delicate dots of caramel added sweetness, while tiny edible flowers and fresh herbs brought a light, floral contrast. Rich yet refined, it was a graceful and satisfying way to wind down the meal.

Tart

This bite resembled a petite choux or biscuit-style sandwich, with crisp, golden-brown shells encasing a smooth, savoury cream. The exterior had a light crunch, giving way to a rich and creamy filling that leaned towards earthy and umami notes. Simple in appearance yet refined in execution, it was one of those bites that looked delicate but delivered depth and satisfaction in a single mouthful.

Dessert

Another visually striking creation followed, built on a crisp tart-like base and crowned with a silky, mousse-like dome. Glossy egg yolk dots were carefully placed on top, adding richness and visual contrast, while delicate edible flowers brought a gentle floral touch. The combination felt luxurious yet balanced, with the egg yolk lending a creamy depth that tied everything together beautifully.

Dessert

The evening ended on a delightful note with these petite chocolate bites alongside a yuzu meringue. The meringue was filled with a vibrant mix of mango, kiwi, pineapple, and finished with a hint of lime zest, offering a refreshing burst of citrus and tropical sweetness. Light, balanced, and uplifting, it was a wonderfully refreshing finale to the meal.

Desserts

Private Dining @ Cockaigne SG
Location:  451 Choa Chu Kang Ave 4