Shabu Days Singapore

If you’re looking for a comforting and fuss-free hotpot experience, there’s a new spot to check out at Hillion Mall, Shabu Days しゃぶデイ. Built around the idea of “Your Daily Shabu Treat”, Shabu Days offers a personal dining concept that feels just right whether you’re grabbing a quick lunch or winding down with a simple, satisfying dinner. What makes the experience enjoyable is how straightforward everything is. Ordering is designed to be easy and customisable in just 3 simple steps.

Shabu Days

 A Simple 3-Step Ordering Experience

You get to build your own set according to your preferences:

• Step 1: Choose your main, from Beef, Pork, Chicken Thigh or Seafood
• Step 2: Pick your preferred soup base
• Step 3: Select your rice or noodle

It’s a no-frills system that lets you enjoy shabu without overthinking, while still giving enough variety to suit different cravings.

If you are feeling a little indulgent, you can top up $3.50 to make your own DIY egg risotto. It’s a fun and comforting way to end your meal, especially if you enjoy something warm and rich after your hotpot.

Menu

Each set is thoughtfully paired with:

• 1 Yasai Garden Bowl (a fresh mix of vegetables)
• 3 Treasure Bowl

This makes the meal feel balanced and complete, without needing to order too many additional sides.

Yasai Garden Bowl and 3 Treasure Bowl

To go along with the meal, we had the Kimura Cider Muscat, a refreshing Japanese soda that added a light and fruity touch to the overall experience. Served chilled and poured over ice, the drink had a gentle fizz with a subtle sweetness from the muscat grapes. It wasn’t overly sugary, making it a great palate cleanser in between bites of shabu.The crisp and slightly floral notes made it especially enjoyable alongside the warm broth, offering a nice contrast that kept the meal feeling balanced and refreshing.

Kimura Cider - $6.80

One of our mains was the Japanese A5 Wagyu Chuck Roll (150g), and honestly, our eyes were immediately drawn to that “A5” on the menu, it’s hard to ignore. The slices arrived beautifully plated, showcasing that signature rich marbling that wagyu is known for. Each piece was neatly presented and even came with a name tag, adding a thoughtful and slightly premium touch to the dining experience.

Japanese A5 Wagyu Chuck Roll 150g

Another main we went for was the Pork Collar, which stood out for its beautiful balance of lean meat and fat. The slices were neatly presented and, just like the wagyu, came with a name tag, adding a consistent and thoughtful touch to the overall dining experience. The marbling was visibly well-distributed, promising a tender bite once cooked.

Pork Collar 120g

We also went for one of their popular items, the Seafood Treasure Platter, a great option if you’re looking for a mix of different textures and flavours in one set.

The platter comes with Tioman Fish (100g), 2 Scallops and 4 Tiger Prawns, all neatly presented and looking fresh. The prawns were plump and glossy, while the scallops had a firm, clean appearance. The slices of fish added a nice balance to the platter, making it feel like a well-rounded seafood selection.

Seafood Treasure Platter 

For our soup bases, we went with the Bonito Kombu and the Tangy Tomato, giving us the best of both worlds.

Meal Set

The Bonito Kombu offered a light, clean and comforting broth that allowed the natural flavours of the ingredients to shine, while the Tangy Tomato brought a richer, slightly hearty profile with a subtle tanginess that paired especially well with the meats.

Pork Collar from Bonito Kombu

As for the carbs, we had a mix of ramen and raw udon, which added a nice variation in texture, the ramen being springy and familiar, while the udon gave a softer, more chewy bite.

Wagyu 

Fish Slice

We also opted to top up for the DIY egg risotto, which turned out to be a fun and satisfying way to end the meal. Using the leftover broth, it transforms into a creamy, flavourful finish that rounds up the entire shabu experience nicely.

Risotto Set

To wrap up the meal, we followed their instructions and made the DIY egg risotto using the remaining broth and this turned out to be a surprisingly enjoyable finale.

Risotto

The rice absorbed all the flavours from the soup, creating a rich and comforting base, while the egg added a creamy texture that brought everything together nicely. Each spoonful was warm, savoury, and deeply satisfying, especially after the hearty shabu experience.

What stood out was how simple the process was, yet the end result felt like a completely different dish altogether. It’s definitely more than just an add-on it’s a great way to round off the meal on a comforting note.

Rice

Interestingly, Shabu Days also introduces a 5-Step Dining Ritual, which adds a meaningful touch to the overall experience. More than just a guide on how to enjoy the meal, it feels like a gentle reminder to slow down, appreciate the ingredients, and be present while dining. From taking in the vibrant vegetables to savouring the broth and ending with a comforting bowl of rice, each step encourages a sense of mindfulness.

5 Step Dining Ritual

It also reflects a deeper element of Japanese dining culture the idea of giving thanks and showing appreciation for the food we enjoy. A small detail, but one that adds warmth and intention to the entire shabu experience.

Shabu Days Singapore
Location: Hillion Mall, 17 Petir Rd, #02-15 Singapore 678278

Gim Tim Restaurant

Gim Tim Restaurant is a long-standing establishment, well-known among the older generation for its Hokkien and Cantonese cuisine, tucked within the HDB heartlands of Ang Mo Kio. 

Gim Tim Restaurant at Ang Mo Kio

This time, I returned to try their individual 5-course set menu, priced at $58++ per pax (U.P. $70++), with a minimum of two diners required.

Within the HDB Heartlands

Moving into the present, the article displayed outside the restaurant offers a glimpse into its rich heritage, tracing back to its humble beginnings since 1975. It reflects the journey of how the establishment has grown over the years while staying rooted in its traditional Hokkien and Cantonese culinary roots.

Gim Tim's Humble Beginning

Talking about the interior, despite being a heritage brand, the restaurant has kept up well with modern times. The space is thoughtfully furnished with clean lines, warm lighting, and a contemporary touch that feels both comfortable and inviting.

Interior

It strikes a nice balance between tradition and modernity, maintaining its classic charm while offering a refreshed and well-kept dining environment suitable for gatherings and celebrations.

Interior

Appetizer

The meal began with the Trio Combination Platter, beautifully presented with Golden De-Shelled Prawn, Abalone in Thai style, and Scallop with egg white and black truffle. It was visually appealing and thoughtfully curated, giving a great first impression that each element was carefully crafted in both presentation and flavour.

Trio Combination Platter (金典三美拼)

Special

The Braised Superior Shark’s Fin and Fish Lip in Stone Pot was truly a standout. Served bubbling hot, the stone pot helped retain the soup’s warmth, allowing us to fully enjoy the nourishing, thick chicken broth packed with generous strands of shark’s fin and crunchy bean sprouts for added texture.

Braised Superior Shark's Fin and Fish's Lip in Stone Pot 石锅鱼唇浓鸡汤翅

The fish lips, however, stole the spotlight. Thick and gelatinous, they offered a unique, slightly bouncy chew that almost melts against the palate, creating an intimate and distinctive mouthfeel unlike any other.

Fish's Lip

Main (Choose 1)

For the main course, diners can choose between the Pork Chop with Chef’s Sauce or the Crispy Grouper Fillet with Passion Fruit Sauce, offering a nice balance between a hearty, savoury option and a lighter, tangy alternative.

The main course was simply executed yet satisfying, featuring a pork chop served alongside a fresh salad. The sauce leaned towards a sweet and tangy Thai-style chilli profile with hints of garlic, adding a savoury and appetising touch to the dish.

Pork Chop with Chef‘s Sauce 密汁烤黑猪排

I particularly enjoyed the pork chop, which was well-prepared and tender, offering a pleasant texture that was not overly tough and easy to enjoy with every bite.

The Black Pork 

Similarly, the Grouper Fillet was served alongside a fresh salad. The crispy battered grouper was fried to a beautiful golden perfection and complemented by a sweet and tangy passion fruit sauce that added a refreshing contrast.

Crispy Grouper Fillet with Passion Fruit Sauce 橘子皮百香果酱伴炸斑件

The fish itself was wonderfully tender and flaky, delivering a satisfying texture that made this dish especially enjoyable.

A portion of the Crispy Grouper Fillet

From an oriental dining perspective, no traditional Chinese meal feels complete without rice. Here, the Fried Rice with Scallop and Sakura Shrimp makes a delightful appearance. The combination is interesting, with a generous topping of fragrant sakura shrimp that adds both texture and umami.

While the portion leans towards a smaller serving rather than a full bowl, it complements the overall course well without feeling too heavy.

Fried Rice with Scallop and Sakura Shrimp 樱花虾带子炒饭

Dessert

Ending the meal on a sweet note was the Chilled Osmanthus Jelly with Aloe Vera. Light and refreshing, the dessert carried a delicate floral fragrance from the osmanthus that was both soothing and satisfying.

The wobbly jelly, presented in a charming star shape, added a playful touch, bringing the entire dining experience to a pleasant and memorable close.

Chilled Osmanthus Jelly with Aloe Vera 芦荟桂花冻

At $58++ per pax, the individual set offers great value for the quality and variety of dishes served. It’s a satisfying spread that makes for a worthwhile dining experience, definitely a spot to visit when you are craving a good meal.

Gim Tim Restaurant

Location: Blk 157 Ang Mo Kio Ave 4, #01-546, Singapore 560157

Nearest Station: Mayflower (TE6)

Website

Yum Cha

We made our way to the eastern end of Singapore for an evening dim sum buffet with a group of friends. Conveniently located within walking distance from the MRT station, the spot was easy to access and perfect for a casual gathering.

Yum Cha

The interior is simple yet inviting, featuring cement screed flooring paired with traditional Chinese-style tables and chairs. It creates a casual and comfortable setting to enjoy their evening Dim Sum Buffet.

Dim Sum Buffet

Tue–Fri (5.30pm – 9.00pm): Adult $32.80++ | Child $16.80++

Sat–Sun (5.30pm – 8.30pm): Adult $36.80++ | Child $16.80++

Interior

Kicking off the dim sum buffet was one of the must-order classics whenever dim sum is on the table. These bite-sized pieces arrived looking vibrant and inviting, wrapped in bright yellow skins and crowned with a delicate topping of orange roe. Each piece offered a fresh, bouncy texture with a light sweetness, while the roe added a subtle pop of flavour and visual appeal. Simple yet well-executed, this starter set the tone for a satisfying dim sum experience ahead.

Fish Roe Siew Mai 鱼子烧卖

Next up was the Yum Cha prawn dumpling, more commonly known as Har Kau, a staple in any dim sum spread. The translucent skin was delicately pleated and slightly chewy, encasing a generous filling of bouncy, succulent prawns. Each bite delivered a natural sweetness from the fresh prawns, complemented by its clean and simple seasoning. A classic done right, this traditional favourite was both satisfying and comforting.

Yum Cha Prawn Dumpling 饮茶虾饺皇

I was instantly impressed by how realistic these Truffle Mushroom Bao looked almost identical to actual mushrooms at first glance. If no one had mentioned it, I might have mistaken them for steamed mushrooms instead of dim sum. 

Truffle Mushroom Bao 松露蘑菇包

Beneath the detailed exterior, the bun was soft and fluffy, giving way to a fragrant filling of truffled mushrooms that was both earthy and savoury. A creative and visually striking item that delivered just as well on taste as it did on presentation.

Mushroom Fillings

Another classic in the lineup was the basket of pan-fried carrot cake, presented in golden, lightly charred squares. Crisp on the outside with a slightly caramelised edge, each piece retained a soft and savoury interior. It carried a comforting, nostalgic flavour that brought back memories of simple breakfast mornings from childhood. A humble yet satisfying dish that never goes out of style.

Classic Carrot Cake 腊味萝卜糕

Phoenix Claws are a must-order for me every time. These were well-braised, offering a pleasant balance of sweetness with a subtle peppery kick that added depth to the flavour.

Phoenix Claw 桂林酱凤爪

Not many places serve Otah Siew Mai, which made this a rather unique find. The fillings were pleasantly bouncy, and the vibrant orange and green hues mirrored the look of traditional otah, making it both visually appealing and interesting to try.

Otah Siew Mai 乌打烧卖

Another uncommon item on the menu is the Squid Ink Dumpling. Striking in its black and orange presentation, it certainly stands out visually and adds a unique touch to the dim sum selection.

Squid Ink Dumpling  顺鼓墨黑饺

A classic that never goes wrong, the Ma Lai Gao. Soft and fluffy with a pillow-like texture, it carries a nostalgic sweetness that makes it a comforting and timeless dim sum favourite.

Classic Ma Lai Gao 金典马来糕

The Filo Scallop Roll stood out with its delicate, cocoon-like appearance, elegantly encasing the scallop within. Crisp on the outside and thoughtfully presented, it offered both visual appeal and a satisfying texture.

Filo Scallop Roll 龙须带子卷

The Salted Egg Custard Bao was a delight, with its rich, molten filling that oozes out upon breaking. The vibrant golden centre is both visually enticing and indulgently satisfying, making it a must-try for salted egg lovers.

Salted Egg Custard Bao 奶皇流沙包

One of the more interesting additions to the dim sum spread was this combination platter, featuring both roasted duck and crispy pork belly. The roasted duck was tender and flavourful, coated in a glossy, savoury glaze, while the pork belly stood out with its beautifully crisp crackling skin and layered, juicy meat. This pairing offered a satisfying contrast of textures and richness, making it a delightful break from the usual dim sum selections.

Roasted Meat Combination Platter 烧腊双拼

A pleasant surprise on the menu was this comforting bowl of herbal soup, perfect for those who enjoy nourishing, traditional flavours. The broth was light yet deeply infused with herbal notes, complemented by ingredients like prawns and a mix of roots and herbs that added both depth and warmth. It was soothing and well-balanced, making it a standout option amidst the heavier dim sum dishes. Definitely one to order if you appreciate a good herbal soup.

Herbal Prawn 药材虾 

Calling all seafood lovers, the Steamed Scallop with Garlic and Vermicelli is a definite must-try. Each scallop was plump and tender, sitting atop a bed of silky vermicelli that had soaked up all the savoury garlic-infused sauce. The combination was simple yet incredibly satisfying, with the natural sweetness of the scallop enhanced by the aromatic garlic and light seasoning. A classic pairing that never fails to impress.

Steamed Scallop with Garlic and Vermicelli 蒜蓉粉丝蒸扇贝

I’m usually not a fan of lotus root chips, but this version with salted egg yolk completely changed my mind. The thinly sliced lotus roots were fried to a light crisp, coated in a rich and savoury salted egg yolk sauce that added both depth and a slight creaminess. Each bite had a satisfying crunch, balanced with the aromatic and slightly indulgent flavour of the sauce. A surprisingly addictive dish that stood out from the usual offerings.

Lotus Root Slices with Salted Egg Yolk 咸蛋莲藕片

The Hong Kong-style wanton soup featured plump dumplings filled with succulent prawns, served in a light, flavourful broth with a stalk of greens. Simple and comforting, this is one that fans of classic wanton soup will definitely enjoy.

Fresh Prawn Wanton Soup 鲜虾云吞汤

The Lychee Sweet and Sour Pork stood out with its vibrant presentation, adorned with our national flower for a lovely local touch. The pork was crisp and coated in a well-balanced sweet and tangy sauce, while the lychee added a refreshing hint of sweetness. Flavourful and addictive, this was one dish I found myself going back for more.

Lychee Sweet and Sour Pork 荔枝咕佬肉

No meal feels complete without a vegetable dish to balance things out, and the Garlic Hong Kong Kailan did just that. The greens were fresh and vibrant, retaining a satisfying crunch, while the light garlic seasoning added a fragrant touch without overpowering the natural flavours. Simple, clean, and a great complement to the richer dishes on the table.

Garlic Hong Kong Kailan 蒜蓉超香港芥兰

Ending the meal on a sweet note was the Mango Pudding served with milk. Smooth, wobbly, and nicely chilled, the pudding was light and refreshing, with a gentle mango flavour that wasn’t overly sweet. The addition of milk gave it a creamy finish, making it a simple yet satisfying dessert to round off the meal.

Mango Pudding 芒果布丁

We also had the Herbal Jelly, presented with a whimsical twist in a cute tortoise shape. Despite its playful appearance, the dessert stayed true to its traditional roots, offering a smooth, slightly bitter herbal flavour balanced by a light sweetness from the syrup. A fun yet familiar way to enjoy a classic.

Herbal Jelly 龟苓膏

Available from late April, the 5 Wonders Premium Dishes are exclusively offered to à la carte buffet diners, with one serving per person, a special addition to elevate the overall dining experience. Terms & Conditions Apply.

Enjoying a nourishing pot of Braised Seafood Fish Maw, rich in flavour with a comforting, collagen-filled broth that adds a luxurious touch to the meal.

Braised Seafood Fish Maw Pot 红烧海味鱼鳔羹

The Creamy Butter King Prawns were indulgent and flavour-packed, coated in a rich, aromatic butter sauce that clung beautifully to each succulent prawn. The sauce carried a subtle sweetness with a hint of spice, while the prawns remained plump and juicy. A decadent dish that’s both comforting and satisfying.

Creamy Butter King Prawn 湿奶油大头虾

A value-for-money treat for lobster lovers, this Steamed Half Lobster with Garlic was generously topped with a fragrant, crumbly garlic mixture that added both texture and depth of flavour. The lobster meat remained firm and naturally sweet, pairing perfectly with the savoury garlic topping for a satisfying and indulgent bite.

Steamed Half Lobster with Garlic 蒜蓉蒸半边龙虾

Chilli Crab Claw with mantou, rich, savoury crab sauce paired perfectly with soft, golden buns for dipping.

Chili Crab Claw with Mantou 辣椒螃蟹钳伴馒头

Salt & Pepper Soft Shell Crab, crispy, fragrant, and generously topped with savoury garlic bits for that irresistible crunch.

Salt and Pepper Soft Shell Crab 椒盐脆口软壳蟹

Enjoy a free 3-piece Siew Mai with your à la carte order during dinners when you follow both @yumchasg & me @umakemehungry on Instagram! Just show your 'following' screen to the staff to claim your free Siew Mai. 

Yum Cha Changi
Location: ERS BizPark @ Changi, 6 Changi Business Park Ave 1 #01-33, Singapore 486017
Nearest Station: Expo (CG1)  (Exit D)
Website