The White Label

Catching up with a friend over a good meal is always a great idea, and this time we headed to The White Label for their “Beats at Bite” trolley buffet experience.

The Sultan

Priced at $49+ per guest, this concept offers something a little different from the usual buffet spread. Instead of heading to food stations, dishes are served trolley-style, making the experience feel more interactive and engaging as selections are brought right to your table.

Hotel Lobby

What makes it even more interesting is the blend of French-Malayan flavours, combining familiar local elements with a subtle European touch. The variety keeps things exciting, with each round offering something new to try.

The White Label

Adding to the overall atmosphere is the presence of a live DJ, bringing in upbeat music that elevates the dining experience beyond just food. It creates a lively yet relaxed vibe, perfect for a casual night out with friends.

Menu

We headed up to the second floor, where the interior immediately felt warm and inviting. The space was beautifully adorned with elegant chandeliers, soft ambient lighting, and a mix of pastel tones paired with wooden accents.

The cushioned seating and thoughtfully spaced tables gave the place a comfortable yet refined feel, making it a pleasant spot to sit back, relax, and enjoy the dining experience.

Interior

To pair with the buffet, we had the Litchi La Rose, a light and refreshing drink that complemented the meal nicely. The subtle sweetness of lychee combined with delicate floral notes from the rose created a well-balanced and aromatic drink. Served chilled with a hint of fizz, it was especially refreshing and helped cleanse the palate between bites. A simple yet elegant choice that added a pleasant touch to the overall dining experience.

Litchi La Rose - $9.90

We started the meal with a single serve of Japanese Oyster with Mignonette, and it was a great way to kick things off.

Japanese Oyster with Mignonette (Single Serve)

The oysters were impressively fresh, with a clean and briny taste that was enhanced by the light tanginess of the mignonette. Each bite was smooth, slightly creamy, and carried a natural sweetness that made it especially enjoyable. Simple, fresh, and well-executed definitely a delightful start to the dining experience.

Oysters

One of the highlights of the experience was the trolley-style service, where the staff would push the trolley over to our table and begin preparing the dishes right in front of us.

It added an interactive and engaging touch to the meal, as we got to see the selections up close before they were served. The presentation felt thoughtful and attentive, making the dining experience more personal compared to a typical buffet setup.

Trolley Experience Starts Here

We also got to watch the staff prepare the Baby Gem & Tomato Salad with dill aioli and udang kering right at the trolley. The crisp baby gem lettuce paired well with the juicy sweetness of the tomatoes, while the dill aioli added a creamy and slightly herby touch. The addition of udang kering brought a subtle savoury depth, giving the salad a nice balance of flavours. Light, refreshing, and well-composed  it was a pleasant starter that complemented the richer dishes to come.

Baby Gem & Tomato Salad with dill aioli and udang kering

Another interesting dish we tried was the Caprese Salad with chili crisp and belinjau keropok, which offered a creative twist on the classic. The creamy cheese paired beautifully with the sweetness of the tomatoes, while the addition of chili crisp introduced a subtle heat and depth of flavour. What made it even more unique was the belinjau keropok, adding a light crunch and a slightly bittersweet note that elevated the dish. A refreshing yet flavourful combination that blends familiar elements with a local touch, definitely a standout for its creativity.

Caprese Salad with chili crisp and belinjau keropok

Another dish that caught our attention was the Garlic Confit Prawns in sriracha cocktail sauce with serunding. Served in a small glass, the prawns were tender and well-coated in a creamy, slightly spicy sriracha cocktail sauce. The addition of serunding brought a fragrant, savoury depth with a hint of texture, giving the dish an interesting local twist. It was a flavourful bite-sized starter that packed a good balance of creaminess, spice, and umami definitely one of the more memorable items from the trolley.

Garlic Confit Prawns in sriracha cocktail sauce with serunding

The mussels stood out for their noticeably different taste compared to the usual ones we had. They were plump, fresh, and carried a deeper, more refined flavour. Paired with the aromatic garlic and shallot butter, the overall dish felt rich yet well-balanced.

Boston Bay mussels in garlic and shallot butter

It’s a comforting and flavourful dish that highlights the quality of the seafood, making it a memorable addition to the meal.

Serving for us

The French Seafood Velouté was creamy and comforting, with a smooth texture that made it easy to enjoy. The prawns added a natural sweetness and paired well with the rich velouté, making each spoonful flavourful without being too heavy. A simple yet satisfying dish that worked well as part of the overall spread.

French Seafood Velouté

The Cream of Cauliflower with Sakura Ebi was a comforting and well-executed dish. Smooth and velvety, the soup carried a natural sweetness from the cauliflower, making it rich yet not overly heavy. The addition of sakura ebi gave a subtle umami boost, but even on its own, the soup was flavourful and satisfying. A simple dish done right, highlighting the natural taste of its ingredients.

Cream of Cauliflower with Sakura Ebi

With the live DJ spinning feel-good tracks, the atmosphere at The White Label instantly felt more vibrant and lively. It added an upbeat energy to the space, making the weekend dining experience feel a little more special and elevated. Paired with the trolley service and curated dishes served tableside, the music brought everything together, creating a relaxed yet engaging setting that’s perfect for enjoying good food and great company.

Live DJ Spinning

The Fried Chicken glazed with Fermented Hot Honey made for a perfect finger food to kickstart the meal. Crispy on the outside and juicy within, the chicken was coated in a glossy layer of sweet honey with a subtle fermented depth that added an extra layer of flavour. The balance of sweetness and savoury notes worked beautifully, making each bite both addictive and satisfying. A simple dish, but definitely one that delivers big on flavour.

Fried Chicken Glazed with Fermented Hot Honey

The Slow Cooked Beef Cheeks Korma was a true standout, a melt-in-your-mouth, intensely tender dish that showcased just how satisfying slow cooking can be. Braised low and slow, the collagen-rich beef cheeks were incredibly soft and succulent, absorbing the depth of a creamy, aromatic coconut and spice mixture. Infused with fragrant notes of ginger, lemongrass and warm spices, the curry delivered a silky, savoury richness that felt both comforting and indulgent. Paired with hearty vegetables, every spoonful was deeply flavourfulthe kind of dish that wraps you in warmth and makes it especially perfect for a cosy, comforting meal.

Slow Cooked Beef Cheeks Korma

One of the highlights of the experience was the Malayan-Style Lamb Leg, where the staff expertly carved the meat right at the trolley table, adding a touch of theatre to the dining experience.

Lamb Leg

The lamb was beautifully cooked, tender with a slight char on the edges, bringing out its natural richness and depth of flavour. Paired with roasted rosemary potatoes, each bite delivered a comforting balance of savoury goodness. What truly elevated the dish, however, was their signature gravy, rich, well-rounded and full of flavour, tying everything together effortlessly. It added that extra layer of indulgence, making the dish all the more memorable.

Malayan-Style Lamb Leg with roasted Rosemary Potatoes

Ending the meal on a high note, the Durian Pengat Custard with Spiced Crumbles was truly a delightful treat. Rich and creamy, the durian custard carried a bold yet balanced flavour that wasn’t overly overwhelming, making it enjoyable even for those easing into durian desserts. 

Durian Pengat Custard with Spiced Crumbles

The smooth, velvety texture paired beautifully with the spiced crumbles, which added a contrasting crunch and a hint of warmth to each bite. A comforting and indulgent dessert that rounded off the dining experience perfectly.

Durian Pengat Custard with Spiced Crumbles

We ended with a boutique filtered tea, served in a sleek glass infuser. Light, fragrant and refreshing, a simple yet soothing way to wrap up the meal.

Boutique Tea

My friend went for a café latte, finished with a simple yet classic latte art, smooth, comforting and a great pairing to end the meal.

Cafe Latte

We also enjoyed the Chocolate Fountain, dipping fresh strawberries into the warm, silky chocolate, a simple yet indulgent sweet treat to end the meal.

Chocolate Fondue

Overall, Beats at Bite isn’t just about eating, it’s about enjoying the moment, the music, and the company, all wrapped into one unique dining experience.

The White Label
Location: The Sultan, 101 Jln Sultan, #01-02  Singapore 199002
Website

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