Crossroads Cafe

 A unclaimed childhood wish in me had finally been granted. Since young, whenever I passed by Tangs Plaza, I would always notice this open-concept cafe and was often told that it was very expensive.

Fast forward to today, we finally made our way to Crossroads Cafe for their “Get Juicy! Beef Edition”, available from 1 April to 30 June 2026. A little childhood curiosity turned into a satisfying dining experience.

Crossroads Cafe

The cafe dining area feels open, airy and welcoming, conveniently located at a strategic spot along the high human traffic area of bustling Orchard Road.

Dining Area of Crossroad Cafe

The Tropic Glow features Lyre’s non-alcoholic tequila, passion fruit syrup and fresh lime, giving it a refreshing tropical twist.

Tropic Glow  & Berry Noir - $18 Each 

For sharing plates, we had the Prawn Paste Chicken Wings, also known locally as Har Cheong Gai, served with Hainanese chilli sauce. What we enjoyed most was how localised the dish felt, especially with the addition of Achar on the side which gave it a tangy and appetising touch. The wings were crispy on the outside while remaining juicy within, making it a great starter to share.

Prawn Paste Chicken Wings - $18

The Har Cheong Gai had a satisfying crispy exterior while remaining juicy inside. Paired together with the punchy Hainanese chilli sauce and tangy achar, it gave off a familiar local flavour combination that made the dish even more appetising.

Let's Dip Into the Hainaese Chilli Sauce

The Assorted Satay comes with a choice of 6 or 12 sticks, featuring selections of beef, chicken or lamb. Served together with ketupat and a rich peanut sauce, the satay was smoky, tender and packed with flavour, making it a comforting local favourite to share.

Assorted Satay - $19 (6 sticks)

The satay was lightly smoky with tender grilled meat that paired especially well with the thick and nutty peanut sauce. Together with the ketupat on the side, it delivered a familiar local flavour combination that felt comforting and satisfying.

Dipping Satay into Peanut Sauce

The Double Beef Patty Burger was stacked generously with juicy beef patties layered with raclette cheese, tucked between a soft brioche bun. Served alongside crispy fries and rich beef jus for dipping, this was definitely a hearty and indulgent burger experience that beef lovers would appreciate.

Beef Burger au Jus - $34

The Classic Beef Bourguignon featured tender beef cheek slow-cooked in a rich red wine sauce alongside pearl onions, mushrooms and vegetables. Served with sourdough toast on the side, the dish was hearty, comforting and packed with deep robust flavours.

Classic Beef Bourguignon - $34

The Get Juicy! Beef Edition at Crossroads Cafe turned out to be more than just a beef-centric dining experience. From comforting local-inspired sharing plates to hearty mains and refreshing non-zero proof cocktails, the menu offered a satisfying balance of familiar flavours and indulgent creations. Coupled with the open-concept ambience along bustling Orchard Road, this was definitely a fulfilling meal that made a long-awaited childhood curiosity worth the visit.

Crossroads Cafe
Location: Singapore Marriiott Tang Plaza Hotel, 320 Orchard Rd, Singapore 238865
Website

Bonding Kitchen

A birthday treat to Bonding Kitchen, a place I’ve always wanted to try. The modern Peranakan dining spot welcomed us with a cosy ambience and elegant interior, setting the mood for an enjoyable meal ahead.

Bonding Kitchen

The menu cover felt especially close to heart, capturing a tender bonding moment between parent and child. A meaningful reflection of warmth, family and togetherness, values that resonate deeply with Peranakan dining culture.

Menu

The environment felt modern and cosy, with warm lighting and a comfortable dining ambience that made the experience feel relaxed and welcoming.

Bonding Kitchen Interior Ambience

I had their Bunga Telang Lemongrass Pandan served chilled, a homemade refreshing drink infused with blue pea flower water, lemongrass and pandan. Light, soothing and perfect for cooling down alongside the meal.

Bunga Telang Lemongrass Pandan (Cold) 香茅班兰碟豆花水(冷) - $8

These homemade Kueh Pie Tee cups immediately caught our attention with their delicate shape and crisp texture. The crispy shells are filled with julienned turnips braised in rich prawn stock, along with mushrooms and pork belly. Each cup is then topped with fresh prawns, crispy pork lard, quail egg and a touch of chilli cuka for an extra tangy kick. A classic Peranakan bite-sized delight packed with flavour and texture.

Kueh Pie Tee (4pcs) 精美拼盘小金杯(4件) - $20 

Look at how beautifully these Kueh Pie Tee were presented aesthetically pleasing and instantly appetising. The delicate crispy cups were generously filled and carefully topped with prawns, quail egg and vibrant chilli sauce, making each bite not only flavourful but visually stunning as well.

Elegant Kueh Pie Tee Presentation

Prawn Kueh Pie Tee Peranakan Appetiser

Ayam Buah Keluak, a staple dish in Nyonya cuisine. The braised local chicken leg is cooked in a rich, spicy and tangy gravy with Indonesian black nut (buah keluak), lemongrass and aromatic spices. The buah keluak nut paste was served separately in a saucer. While the presentation may appear rustic, the flavourful sauce pairs exceptionally well with rice.

Ayam Buah Keluak 黑果鸡 - $27

Who doesn’t love this classic when it comes to Nyonya cuisine? The comforting bowl of Nyonya Chap Chye features braised cabbage, mushrooms, black fungus, dried lily flowers, beancurd skin and tender pork belly simmered in a flavourful prawn broth with soybean paste. A hearty and homely dish packed with rich umami flavours.

Nyonya Chap Chye 娘惹杂菜 - $24

A bold and flavourful Nyonya favourite, this Sambal Petai Ikan Bilis features stir-fried stink beans tossed with spicy sambal, caramelised onions and crispy anchovies. The petai delivers its signature pungent bite while the ikan bilis adds a satisfying crunch and savoury umami. A gluten-free dish that pairs perfectly with steamed rice.

Sambal Petai Ikan Bilis 参峇臭豆江鱼仔 - $20

Bakwan Kepiting is one of the soups I always enjoy in Peranakan cuisine. This comforting bowl features handmade meatballs made with hand-chopped pork, shrimp and crab meat, served in a rich crustacean broth simmered with pork bones, trotters and chicken. The addition of bamboo shoots gives the soup an extra layer of texture and sweetness, making it both hearty and flavourful.

Bakwan Kepiting 娘惹蟹肉丸汤

A classic favourite, the Ngoh Hiang features crispy deep-fried beancurd skin rolls wrapped around a flavourful filling of hand-chopped pork, shrimp, mushrooms and crunchy water chestnuts. Seasoned with fragrant five-spice powder, the rolls are served with Bonding Kitchen’s signature sweet sauce and spicy spread for an extra punch of flavour.

Ngoh Hiang 娘惹五香肉卷 - $16

An interesting and aromatic rice selection, this basmati rice was infused with fresh turmeric and fragrant spices before being steamed with coconut milk. Lightly fluffy with a subtle richness, the rice was further elevated with crispy shallots on top for added fragrance and texture.

Tumeric Basmati Rice 黄姜印度香米饭 - $4

We also had the blue pea Thai jasmine rice to pair with the dishes. Naturally coloured using blue pea flowers, the rice carried a light floral fragrance and added a vibrant visual touch to the meal while complementing the rich Peranakan flavours beautifully.

Blue Pea Thai Jasmine Rice 粒粒香碟豆花米饭 - $2

Ending the meal on a sweet note with a refreshing bowl of Chendol. This beloved local shaved ice dessert is topped with handmade pandan jelly, creamy coconut milk, fragrant gula melaka syrup and soft red beans, bringing together a delightful balance of sweetness and richness in every spoonful.

Chendol 娘惹椰糖班兰香珍露 - $8

Enjoying the icy and satisfying bite of the Chendol. A refreshing sweet finale that ended the night perfectly.

Traditional Chendol Dessert Singapore

Overall, Bonding Kitchen offers a modern take on Peranakan cuisine with a good selection of comforting dishes, including many gluten-free options for those who are more health-conscious. The flavours were hearty and satisfying, while the presentation carried a more contemporary touch. Service was decent throughout the meal, though the dining environment can get rather noisy during peak hours as conversations and laughter tend to echo across the space. Nonetheless, it remains a pleasant spot for casual gatherings and family meals over classic Peranakan favourites.

Dishes Order

Bonding Kitchen
Location: Orchard Gateway, 277 Orchard Rd, #02-18 Orchard, Singapore 238858

Yuta

Tucked beside the escalator at Orchard Plaza, a small blue-covered shop sits quietly in an otherwise obscure corner of the mall. Behind this minimalist façade lies Yuta, the Japanese omakase spot we were visiting. If I had casually walked past it, I might have easily mistaken it for just another storage unit within the mall.

Yuta

Sliding open the door, I was surprised to find an intimate chef-curated counter dining space that seats about 12–24 guests. The setting felt warm and inviting under the soft lighting, with a minimalist theme that kept the focus on the omakase experience.

Settings of Yuta

For $115 per pax, we enjoyed an 11-course Japanese omakase experience. The menu refreshes every two weeks, featuring highlights such as a selection of sashimi, sushi, and charcoal-grilled dishes.

Menu

The 4-flight pairing began with the Narutotai Junmai Daiginjo, setting a delicate and elegant tone right from the start. Light and smooth on the palate, it carried subtle fruity and floral notes with a clean finish. Its refined profile made it an easy introduction to the pairing, gently complementing the dishes without overpowering them.

Narutotai Junmai Daijinjo

For those who are driving, it’s always best to stick to non-alcoholic beverages for road safety. This chilled apple juice was a refreshing alternative, offering a light sweetness that was both pleasant and easy to enjoy alongside the meal.

Cloudy Apple

Zensai

Starting off with their Zensai (appetizer), we were served a plump and creamy Hokkaido scallop in a refreshing yuzu ponzu sauce, topped with a sprinkle of roe. The dish was bright and appetising, and together with the fresh oyster, it made a wonderful and refreshing start to the omakase experience.

Hokkaido Oyster

Oyatsu

A Japanese-style snack. It featured Japanese bamboo shoots and okra, neatly wrapped and beautifully presented over a rich sesame sauce, adding a nutty depth to the dish.

Seasonal Japanese Snack

Usuzukuri

For the Usuzukuri, which refers to the Japanese technique of thinly slicing, we were served a sashimi selection featuring Hokkaido scallop, prawn, and Shima Aji. The delicate slices highlighted the natural freshness and sweetness of the seafood.

Sashimi

Another sake in the pairing was Tengumai Tokubetsu Junmai (天狗舞 特別純米), a well-known label from Ishikawa Prefecture. This sake carries a richer and more structured profile, with savoury umami notes and a slightly dry finish. Compared to lighter styles, its fuller body paired wonderfully with dishes that had deeper flavours, such as the charcoal-grilled items and richer seafood courses. The balance of umami and acidity helped cleanse the palate while enhancing the natural sweetness of the ingredients.

Tengumai Tokubetsu Junmai (天狗舞 特別純米)

Sumiyaki

Featuring charcoal-grilled A5 Japanese Wagyu. The three slices of melt-in-your-mouth beef were paired with pickled wasabi, smoked salt and truffle garlic, simple accompaniments that elevated the rich flavours beautifully.

A5 Japanese Wagyu

Osusume

Next came the Osusume, which in Japanese translates to “recommendation.” This chef’s special resembled a mini rice burger, with salmon belly sandwiched between layers of rice. We were told to mix the grated radish into the dashi broth before enjoying it, much like an ochazuke-style dish.

Chef's Special

One of the sake served during the pairing was Hatsu-Ayu (初鮎), a refreshing nama (unpasteurised) sake known for its clean and lively character. Light, crisp and slightly fruity on the palate, it paired beautifully with the delicate seafood courses such as the sashimi and sushi. The freshness of the sake complemented the natural sweetness of the seafood, enhancing the overall balance of flavours throughout the omakase experience.

Hatsu Ayu 初鮎

Agemono

The Agemono (fried dish) was beautifully presented, featuring a prawn that was deep-fried and wrapped with potato and edamame. It was served with a rich curry cheese sauce that added a creamy and savoury touch to the crispy textures.

Fried Dish

Nigiri

Next, we enjoyed a trio of sushi featuring Hirame (flounder), Kanpachi (amberjack) and snow crab. Each piece was delicately prepared, allowing the natural sweetness and freshness of the seafood to shine.

Sushi

YUTA Signature

Next came YUTA’s signature Uni Rice Bowl, featuring two types of uni, with the sweeter variety placed on top. The rich sea urchin was meant to be gently mixed into the rice, creating a creamy and indulgent bite.

Uni Rice Bowl

Temaki

Next came the Anago handroll, packed generously and wrapped in crisp seaweed. The combination of the soft, sweet eel and the crunchy nori made every bite especially satisfying.

Seasonal Handroll

Wanmono

This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot.

Soup

Another interesting sake in the pairing was Sanuki Cloudy (讃岐くらうでぃ), a lightly cloudy nigori-style sake known for its creamy and mellow character. Slightly sweet with a soft lactic note, it almost reminded us of a smooth yoghurt-like texture. Served chilled, its gentle sweetness and milky body paired nicely with richer dishes, helping to soften stronger flavours while adding a refreshing contrast to the savoury elements of the omakase.

讃岐くらうでぃ (Sanuki Cloudy)

Dessert

This homemade chicken soup served as a comforting collagen booster, slow-cooked for six hours using chicken thigh. Fragrant and nourishing, it was simple yet satisfying and truly hit the right spot.

Yuzu Sorbet

Overall, the visit to Yuta was a pleasant and enjoyable experience. For the 11-course omakase menu, I would say it offers good value and is well worth the price. If you’re looking to surprise your date or simply treat someone who enjoys Japanese omakase, Yuta makes for a lovely and intimate dining spot.

YUTA
Location: Orchard Plaza, 150 Orchard Rd, #02-12, Singapore 238841

雙月 Moon Moon Food (Ngee Ann City)

The soon-to-be birthday girl called for a gathering at Moon Moon Food, as she had yet to try it in Singapore. Since the restaurant has been featured in the Michelin Guide, we gladly made our way there for the meal. Moon Moon Food also has several outlets across Singapore, including those at VivoCity and JEM.

Moon Moon Food

We started off with the 3 Braised Dishes ($10.80) while waiting for our friends to arrive. Interestingly, the three items were served on a plate resembling the shape of Taiwan, which added a nice little touch to the presentation.

From left to right: Pork Big Intestines, Pork Moon Bone, and Pig’s Skin. All three were well braised and packed with flavour, with a savoury sauce that coated the meats nicely.

One small pit peeve though, the large intestines had a slight smell, perhaps suggesting that a little more cleaning could have been done.

Braised Dish - $10.80

A good start with the Taiwanese-Style Salty Chicken Salad. The chicken comes in chunky pieces, tossed with red onions, corn, broccoli and even apples. It was very appetizing, with an addictive balance of sweetness and saltiness.

Taiwanese-style Salty Chicken Salad 夜市人生咸水鸡 - $8.80

When visiting the night markets in Taiwan, crispy chicken is almost always a must-order snack. Served here with crackers and pickles, it makes a great sharing dish, perfect for gathering around, chatting, and popping piece after piece into your mouth. 😋

Taiwanese Salty Crispy Poppers 考试满分盐酥鸡 - $10.80

Anything with clams instantly excites me for the natural sweetness they release into the soup. Together with the ginger, it adds a refreshing lift, while the chicken broth brings everything together in a comforting and well-balanced bowl.

Chicken Soup with Clam 白玉蛤蜊熬鸡腿汤 - $23.80 

It begins with a gentle simmer. The sweet aroma of winter melon slowly rises as the chef’s marinated chicken and assorted vegetables are added. A nourishing, heartwarming pot that’s meant to be shared.

Four Seasons Winter Melon Pot 四季冬瓜锅 - $32.80

A comforting bowl of soup from the Four Seasons Winter Melon Pot, where the natural sweetness of the marinated chicken is beautifully elevated by the addition of red dates and goji berries.

Bowl of Soup

The noodles were well tossed in fragrant shallot oil, giving them a beautiful uniform colour and sheen. Neatly twirled into a bundle and served so presentably, it looked almost too good to disturb before digging in.

Shallot Oil Noodle 爱情葱葱面 - $12.80

The glutinous rice with mushroom and pork was fragrant and comforting, with a salted egg yolk hidden within. It kind of reminded us of bak zhang, though it was slightly milder and lacking the punch of stronger aromatics.

Glutinous Rice with Mushroom and Pork - $8.80

The Braised Pork Rice was excellent. The pork was well braised with rich savoury notes, without being overly salty or sweet. The flavours were nicely balanced and paired wonderfully with the scoops of fluffy white rice.

Braised Pork Rice 油金卤肉饭 - $6.80

We originally wanted to order the 3 Cups Chicken, but it was sold out, so we replaced it with the Stir-Fried Clams with Basil. It turned out to be a great alternative as the flavours earned approving nods around the table. The clams were well cooked with onions, red peppers and basil leaves, while the savoury-sweet gravy carried a nice depth of cooking sauce that made it especially satisfying.

Stir-Fry Clam With Basil 塔香戏弄炒蛤蜊 - $22.80

Simply and well executed with mushrooms and ginger strips. The fish was fresh with no fishy taste, allowing the light soy sauce to bring out its natural flavours beautifully.

Grandma's Steamed Cod Fish Steak 阿嬷爱心蒸鳕鱼 - $36.80

Slices of fish maw and sweet napa cabbage sat in a slightly gooey golden broth that was comforting and delicious. While the dish looked a little muted in its orangey-yellow tones, the bright red goji berries on top added a lovely pop of colour to lift its presentation.

Fish Maw and Napa Cabbage in Golden Broth 金汤鱼鳔烩娃娃菜- $17.80

Overall, our visit to Moon Moon Food was a comforting and enjoyable dining experience. The dishes carried familiar Taiwanese flavours that were simple yet satisfying, making them great for sharing around the table. While some dishes stood out more than others, the meal as a whole felt homely and hearty, the kind of food that brings people together for a warm and relaxed gathering. It was definitely a pleasant way to celebrate and spend time with good company over comforting Taiwanese fare.

雙月 Moon Moon Food (Ngee Ann City)
Location: 391A Orchard Rd, #05-30, Singapore 238873