Affordable Restaurant Guide, Singapore - Maxthon

1. Momma Kong’s Crab Shack @ Chinatown

Comprehensive Review

Momma Kong’s Crab Shack represents a fresh approach to Singapore’s beloved crab dining scene. Founded by two enterprising sons who wanted to showcase their mother’s signature black pepper crab recipe, this establishment brings family tradition into a modern, approachable setting. The restaurant successfully bridges the gap between hawker-style seafood and contemporary dining.

Overall Rating: 3.8/5

The restaurant excels in execution and freshness, with Sri Lankan mud crabs weighing approximately 650g each. While this size is adequate for couples, larger groups may find themselves ordering multiple crabs. The pricing strategy is clever – $38 per crab or $110 for three – encouraging group dining and variety sampling.

Ambience & Atmosphere

Design Philosophy: Minimalist chic with industrial touches

The 55-seat restaurant embraces a modern, stripped-back aesthetic that lets the food take center stage. The space features:

Seating Capacity: 55 diners
Layout: Open kitchen concept allowing guests to watch crabs being cooked to order
Decor: Clean lines, simple furnishings, minimal distraction from the dining experience
Lighting: Warm, ambient lighting creating an intimate evening atmosphere
Unique Feature: The menu is designed to resemble a Facebook page, adding a playful, social media-inspired touch that resonates with younger diners

Atmosphere: Casual yet vibrant, perfect for group gatherings and celebrations. The cooking-to-order approach means you’ll see steam rising from woks and smell the aromatic black pepper and chili preparations throughout your meal.

Best For:

Couples looking for intimate seafood dinners
Small groups (2-4 people) celebrating special occasions
Casual after-work gatherings
Visitors exploring Chinatown’s evolving food scene

Menu Analysis

Appetizers & Light Bites

Belachan Ikan Bilis (Deep Fried Anchovies) – $6

Rating: 4/5
Three spice levels: Mild, Medium, Madness
Crispy, addictive, perfect beer snack
Medium spice level delivers authentic heat

Spicy Tangy Top Shell – $15

Rating: 2.5/5
Mixed with chopped onions, sesame oil, lemon, chilli padi
Issues: Flavors too mild, top shell lacks punch
Recommendation: Skip this and focus on crab dishes

Star Attractions: The Crabs

Crab Beehoon Soup – $38 per crab / $110 for 3

Rating: 4.2/5
Standout dish with smooth, milky broth
Beehoon cut short (Katong Laksa style) for easy eating
Slippery texture adds to enjoyment
Best for: Those who love comforting, soup-based dishes

Fresh Steamed Crab – $38 per crab / $110 for 3

Rating: 4.2/5
Purest way to enjoy the crab’s natural sweetness
Steamed with fragrant Chinese wine
Features beautiful orange crab roe
Firm, sweet meat showcasing quality ingredients

Black Pepper Crab (Signature) – $38 per crab / $110 for 3

Rating: 4/5
Unique wet-style sauce (unlike traditional dry versions)
Resembles black pepper steak sauce
Not for heat-sensitive diners
Momma Kong’s original family recipe

Chilli Crab – $38 per crab / $110 for 3

Rating: 3.5/5
Drier version with noticeable garlic notes
Lacks the traditional sweet tomato-chili gravy abundance
Decent but not exceptional in Singapore’s competitive chilli crab landscape

Essential Accompaniment

Fried Mantou – $1.50 each

Rating: 4.2/5
MUST-TRY ITEM
Exceptionally soft and special
Perfect for soaking up crab gravies
Cannot be found elsewhere with this texture

Signature Dish Deep Dive: Black Pepper Crab

Recipe Recreation (Home Version)

Ingredients:

1 live mud crab (600-700g)
4 tablespoons black peppercorns (freshly cracked)
6 cloves garlic (minced)
2 shallots (sliced)
3cm ginger (julienned)
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 teaspoons sugar
200ml chicken stock
2 tablespoons cornstarch mixed with water
3 tablespoons cooking oil
2 stalks spring onions (cut into sections)
1 tablespoon Chinese cooking wine

Cooking Instructions:

Crab Preparation (15 minutes)
- Humanely dispatch crab by chilling in freezer for 30 minutes
- Remove top shell, clean out gills and innards
- Chop crab into 6-8 pieces
- Crack claws slightly for easier eating
- Pat dry thoroughly
Pepper Preparation (5 minutes)
- Crack black peppercorns coarsely using mortar and pestle
- Aim for mix of fine and coarse pieces for texture
- Toast in dry wok for 1-2 minutes until fragrant
Stir-Frying Process (12-15 minutes)
- Heat wok until smoking hot
- Add oil, swirl to coat
- Stir-fry garlic, shallots, ginger until fragrant (30 seconds)
- Add black pepper, stir for 15 seconds
- Add crab pieces, stir-fry on high heat for 3 minutes
- Add cooking wine around wok edge
Sauce Building (8-10 minutes)
- Add oyster sauce, both soy sauces, sugar
- Pour in chicken stock
- Cover and let simmer for 5-6 minutes until crab is cooked through
- Test doneness: shell turns bright red-orange, meat opaque white
Finishing (2 minutes)
- Uncover, increase heat to high
- Add cornstarch slurry gradually, stirring constantly
- Sauce should coat the back of a spoon (not too thin or thick)
- Add spring onions, toss for 30 seconds
- Transfer to serving plate immediately

Chef’s Tips:

The “wet” sauce style is achieved by adding more stock and cornstarch
Don’t skip the wine – it removes any fishy odor
High heat throughout ensures the “wok hei” (breath of wok) flavor
Serve immediately while sauce is glossy and bubbling

Delivery & Takeaway Options

Innovation: Frozen crab technology allowing oven-heating at home

Momma Kong’s has developed a proprietary freezing method that preserves the crab’s flavor and texture. Customers can:

Order frozen prepared crabs for takeaway
Heat in oven at home following provided instructions
Ships internationally (confirmed delivery to London)
Ideal for gifts or enjoying at home

Practical Considerations:

Pre-order recommended for frozen options
Dine-in experience superior to takeaway for soup-based preparations
Mantou travels well and can be reheated

2. Song Garden Chinese Restaurant @ Mercure Singapore Bugis

Comprehensive Review

Song Garden represents modern Cantonese cuisine’s evolution in Singapore. Occupying almost the entire second floor of Mercure Singapore Bugis, this spacious 120-seat restaurant balances tradition with innovation under Executive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man (formerly of East Ocean Seafood Restaurant).

Overall Rating: 3.9/5

The restaurant shows ambition in its fusion approach, sometimes succeeding brilliantly (Lobster with Pumpkin Puree, Mentaiko Cod) and occasionally overcomplicating excellent ingredients (asparagus with truffle oil, lamb stuffed with fish). The dim sum program, led by the respected Chef Leung, holds particular promise.

Ambience & Atmosphere

Design Philosophy: Contemporary Chinese fine dining

Spatial Features:

Capacity: 120 guests
Private Rooms: Seven separate spaces for intimate gatherings or business dinners
Decor: Modern interpretations of Chinese design elements
Color Palette: Warm neutrals with accent lighting
Table Settings: Western-Chinese hybrid (chopsticks and full cutlery)

Atmosphere Notes:

Formal enough for business meetings, comfortable for family celebrations
Spacious layout prevents feeling cramped
Private rooms offer exclusivity without isolation
Service style leans toward fine dining pace

Ideal For:

Business lunches and dinners
Family celebrations requiring private spaces
Dim sum enthusiasts
Those seeking creative Cantonese cuisine

Menu Deep Dive

Dim Sum Selection

Steamed Cheong Fun with Fresh Prawn – $6

Rating: 4.2/5
Innovation: Layer of light flour crisp inside rice sheet
Similar to zhaliang but with prawn instead of youtiao
Delicate rice sheet showcases chef’s technique
Warning: Homemade soy sauce is quite salty – use sparingly

Pan Seared Otah Siew Mai on Skewers – $6 (4 pieces)

Rating: 4/5
Creative fusion: Spicy mackerel otah paste replaces traditional pork
Chunky prawn pieces add textural contrast
Two-step cooking: steamed then pan-seared for caramelization
Presentation on skewers makes eating easier

Soups & Broths

Lobster with Pumpkin Puree in Hot Stone Pot – $28 per person

Rating: 4.5/5
STANDOUT DISH
Served dramatically in bubbling hot stone pot
Light, sweet pumpkin broth thickened with shark cartilage and fish maw
Enhanced with lobster stock for umami depth
Chunky lobster meat pieces throughout
Accompaniment: Black garlic bread stick
Serving suggestion: Tear bread into soup to absorb flavors

Premium Proteins

Chilled Five-Spice Foie Gras with Blueberry Compote – $26.80

Rating: 4.2/5
Unique preparation: Foie gras soaked in superior soy sauce, rock sugar, five-spice for 3 days
Treatment removes gaminess, adds subtle sweetness
Served cubed on blueberry compote
Recommendation: Try without compote first to appreciate foie gras richness

Mentaiko Cod Fillet – $19.80 per person

Rating: 4.2/5
HIGHLY RECOMMENDED
Gently roasted cod with creamy mentaiko sauce
Yuzu notes provide citrus contrast to richness
Paired with dried white bait tuile for crunch
Perfect balance of flavors and textures

Lamb Rack Stuffed with Diced Fish – $22 per person

Rating: 3.5/5
Interesting concept: Lamb stuffed with diced cod
Dressed in light tempura-style batter
Perhaps too clever – obscures quality lamb flavor
Better suited for adventurous diners

Signature Dishes

Signature Roast Chicken on Bed of Beancurd Skin – $25 half / $50 whole

Rating: 4.2/5
Labor-intensive preparation
Chicken skin stretched, dried, roasted until crispy
Eaten similar to Peking duck with:
- Crunchy beancurd skin
- Minced chicken meat
- Cucumber slivers
- Spring onions
Interactive dining experience

Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White – $24

Rating: 3/5
Disappointing execution
Bland broth lacking depth
Requires heavy vinegar addition to boost flavor
Skip this dish

Vegetables

Sautéed Asparagus with Wild Mushrooms in White Truffle Oil – $28

Rating: 3.5/5
Fresh, crunchy asparagus
Variety of mushrooms provide earthy notes
Truffle oil unnecessary and overpowering
Would be better without the oil

Desserts

Combination of Fresh Fruit, Coconut Parfait, Mango Pudding and Osmanthus Jelly – $13.80 per person

Rating: 3.5/5
Safe choice for groups
Allows sampling multiple flavors
Nothing exceptional but satisfying conclusion

Signature Recipe: Lobster with Pumpkin Puree in Hot Stone Pot

Home Adaptation Recipe

Ingredients:

For the Pumpkin Broth:

500g pumpkin (kabocha or butternut squash), cubed
1.5L superior chicken stock
50g rehydrated shark’s fin cartilage (or substitute gelatin)
30g fish maw (soaked overnight)
200ml lobster stock (from shells)
2 slices ginger
1 tablespoon Chinese cooking wine
Salt to taste
White pepper to taste

For the Lobster:

2 lobsters (400-500g each)
1L water
2 tablespoons salt

For Black Garlic Bread:

1 French baguette
6 cloves black garlic (mashed)
50g butter (softened)
Pinch of sea salt

Cooking Instructions:

Day Before (Preparation):

Soak fish maw in water overnight in refrigerator
Change water 2-3 times to remove any odor

Day of Cooking:

Step 1: Pumpkin Puree Base (30 minutes)

Steam pumpkin cubes until very soft (20 minutes)
Blend with 500ml chicken stock until silky smooth
Pass through fine sieve for extra smoothness
Set aside

Step 2: Lobster Preparation (15 minutes)

Bring large pot of salted water to boil
Plunge lobsters head-first, cook 8-10 minutes
Remove, plunge into ice bath
Remove meat from shells, cut into chunks
Reserve shells for stock

Step 3: Lobster Stock (45 minutes)

Roast lobster shells in oven at 180°C for 15 minutes
In pot, sauté shells with ginger
Add 500ml water, simmer 30 minutes
Strain, reduce to 200ml

Step 4: Assembly (20 minutes)

In large pot, combine pumpkin puree, remaining chicken stock
Add fish maw (cut into pieces), shark’s fin cartilage
Add lobster stock
Season with salt, white pepper, cooking wine
Simmer gently for 15 minutes
Add lobster meat in final 2 minutes

Step 5: Black Garlic Bread (10 minutes)

Mix mashed black garlic with softened butter and salt
Slice baguette lengthwise
Spread black garlic butter generously
Toast under broiler until golden and crispy
Cut into stick portions

Step 6: Dramatic Presentation

If you have a stone pot, heat it in oven at 200°C for 30 minutes
Carefully ladle hot soup into stone pot
It should bubble and sizzle
Serve immediately with black garlic bread sticks

Chef’s Notes:

Stone pot retains heat exceptionally well
If no stone pot available, use regular serving bowls (won’t bubble)
Black garlic provides sweet, umami depth
Fish maw adds luxurious, gelatinous texture
Don’t overcook lobster meat in final step

Delivery & Service Options

Dine-In Experience: Strongly recommended for optimal enjoyment

Hot stone pot dishes best experienced fresh
Dim sum quality degrades with delivery
Private rooms available for celebrations

Potential Takeaway Items:

Dim sum (order steamed items, avoid fried)
Roast chicken (request assembly instructions)
Best enjoyed within 30 minutes of pickup

Reservations:

Highly recommended, especially weekends
Private rooms book quickly for Chinese New Year, festivals
Contact: +65 6521 9299

3. The Halia @ Raffles Hotel

Comprehensive Review

The Halia’s Raffles Hotel location brings their acclaimed Botanic Gardens concept to an accessible urban setting. This is contemporary European cuisine with pronounced Asian influences, presented through an innovative “small plates and big plates” format that encourages sharing and customization.

Overall Rating: 4.1/5

The Halia succeeds in making fine dining approachable without sacrificing quality. The small plates and big plates concept works beautifully for both intimate dinners and group celebrations. Standout dishes like the Javanese Spice Lamb Rack (4.8/5) demonstrate skilled execution, while classics like the Ginger Nougat Parfait show the kitchen’s signature style.

Ambience & Atmosphere

Design Philosophy: Urban casual elegance meets colonial charm

Spatial Elements:

Location: Former Seah Street Deli space at Raffles Hotel
Al Fresco Bar: Prominent outdoor seating serving handcrafted artisanal beverages
Interior: Light, airy, maintaining Raffles Hotel’s colonial heritage
Lighting: Natural during day, intimate amber tones at evening
Table Settings: Mix of high-top and standard tables

Atmospheric Highlights:

Open to Raffles Hotel’s historic courtyards
Bar area encourages pre or post-dinner cocktails
Less formal than traditional hotel fine dining
Buzzing energy while maintaining sophistication

Perfect For:

Pre-theatre dinners (special 2-3 course menu $28-33, 5:30-7:00pm)
Date nights with cocktails
Business casual meetings
Tourists seeking quality without stuffiness
Weekend brunches (Sat-Sun from 10am)

Menu Innovation: Small Plates & Big Plates Concept

Philosophy: Customize your own tasting menu

Unlike traditional appetizer-main-dessert structure, diners can:

Order multiple small plates to share
Mix small and big plates
Create a personalized degustation experience
Adjust portions to appetite
Encourage communal dining

Recommended Ordering Strategy:

For 2 people: 3-4 small plates + 1 big plate
For 4 people: 5-6 small plates + 2 big plates
Always save room for dessert

Small Plates Analysis

Foie Gras Salad – $23

Rating: 3.8/5
Apricot chutney and blueberries mask bitter greens
Sweetness becomes overwhelming
Better: Request dressing on side

Chicken Breast Salad – $14

Rating: 4.2/5
BETTER SALAD CHOICE
Radish, chili, hazelnut, ginger flower dressing
Surprisingly tender, moist chicken breast
Well-balanced flavors throughout

Celeriac Lasagna (Vegetarian) – $12

Rating: 4.2/5
VEGETARIAN STAR
Lasagna sheets replaced with celeriac slices
Mushroom, thyme, baby spinach, madeira cream filling
Earthy, satisfying, converts carnivores
Proves vegetarian can be exciting

Salmon Confit – $16

Rating: 4.5/5
SMALL PLATE HIGHLIGHT
Perfectly cooked pink salmon
Roast broccoli, tomato, cauliflower puree with vanilla
Smooth cauliflower puree
Vanilla somewhat controversial with savory elements

Oriental Pulled Duck – $18

Rating: 3.5/5
Light, refreshing, flavor-packed duck
Served with soba noodles
Interesting but not memorable
Unusual for European restaurant

Side Orders

Potato Fries – $8

Rating: 4.2/5
Crispy, well-seasoned
Truffle aioli dip (rich, aromatic)
Piquant mayo dip (tangy, spicy)

Polenta Coated Asparagus – $9

Rating: 3/5
Interesting texture from polenta crust
Basil lemon mayo dip
Decent but not essential

Big Plates Excellence

Javanese Spice Maori Lakes Rack of Lamb – $47

Rating: 4.8/5
RESTAURANT’S BEST DISH
Tender, zero gaminess
Subtle sweetness from Javanese spice marinade
Eggplant puree and red pepper relish
Must-order item

Sous Vide Baharat Chicken Leg – $28

Rating: 4.5/5
CROWD PLEASER
Don’t judge by appearance (looks burnt, isn’t)
Incredibly tender and juicy
Butternut squash puree, ginger-coriander-red pepper salsa
Exceptional value

Chilean Seabass en Papillote – $43

Rating: 3/5
Halia classic but disappointing
Baked in parchment paper
Served with sushi rice separately
Fish somewhat bland
Skip for better options

Halia Chilli Crab – $25

Rating: 4/5
FUSION SIGNATURE
Singapore chilli crab meets Italian spaghetti
Uses real crab meat (not soft shell crab)
Messy but delicious
Best enjoyed with the fried mantou

Seafood Gratin – $26

Rating: 4/5
Large portion (good for sharing)
Cheesy crust over pignolina pasta and seafood
Comforting, indulgent
Perfect for cheese lovers

Donald Russell Angus Tenderloin (Ireland) – 200g – $60

Rating: 4/5
Grass-fed, 21-day dry aged
Rare UK beef in Singapore
Distinct flavor profile from other regions
For beef enthusiasts seeking new experiences

Dessert Signatures

Ginger Nougat Parfait – $10

Rating: 4.2/5
HALIA CLASSIC
Spices (ginger, anise, cinnamon) work beautifully in dessert
Pineapple adds fruity sweetness
Refreshing and unique

Sticky Toffee Pudding – $10

Rating: 3.5/5
Moist date pudding
Butterscotch sauce, sea salt, vanilla ice cream
Comfort food dessert
Good but not groundbreaking

Chocolate and Orange Custard – $10

Rating: 4/5
Classic combination executed well
Rich, indulgent
Shortbread and almond add texture
Safe choice for chocolate lovers

Chilled Strawberry Soup – $12

Rating: 3/5
Sparkling wine poured tableside
Light, refreshing
Soup for dessert is unconventional
Acquired taste

Featured Recipe: Javanese Spice Maori Lakes Rack of Lamb

Home Version Recipe

Ingredients:

For the Lamb:

1 rack of lamb (8 ribs, French-trimmed)
Salt and pepper

For Javanese Spice Marinade:

3 shallots (minced)
4 cloves garlic (minced)
2cm galangal (minced)
2cm ginger (minced)
1 stalk lemongrass (white part only, minced)
2 red chilies (seeds removed, minced)
1 tablespoon coriander seeds (toasted, ground)
1 teaspoon cumin seeds (toasted, ground)
1/2 teaspoon turmeric powder
2 tablespoons palm sugar (or brown sugar)
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon tamarind paste
3 tablespoons coconut milk
2 tablespoons vegetable oil

For Eggplant Puree:

2 large eggplants
2 cloves garlic
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper

For Red Pepper Relish:

2 red bell peppers (roasted, peeled, deseeded)
1 tablespoon red wine vinegar
1 teaspoon honey
1 tablespoon olive oil
Pinch of chili flakes

Cooking Instructions:

Day Before (Marination):

Step 1: Prepare Javanese Spice Paste (20 minutes)

In food processor, combine shallots, garlic, galangal, ginger, lemongrass, chilies
Blend to fine paste
Heat 2 tablespoons oil in pan
Fry paste on medium heat for 5 minutes until fragrant
Add coriander, cumin, turmeric – fry 2 more minutes
Add palm sugar, kecap manis, tamarind paste, coconut milk
Simmer for 5 minutes until thickened
Cool completely

Step 2: Marinate Lamb (5 minutes + overnight)

Score the lamb rack fat in diamond pattern
Season with salt and pepper
Coat thoroughly with cooled Javanese spice paste
Wrap in plastic wrap
Refrigerate overnight (minimum 8 hours)

Day of Cooking:

Step 3: Eggplant Puree (40 minutes)

Preheat oven to 200°C
Prick eggplants several times with fork
Place on baking sheet with garlic cloves
Roast for 35-40 minutes until collapsed
Cool slightly, scoop out flesh
Blend with roasted garlic, olive oil, lemon juice
Season with salt and pepper
Keep warm

Step 4: Red Pepper Relish (25 minutes)

Roast red peppers over open flame or under broiler
Turn until blackened on all sides
Place in covered bowl for 10 minutes (steams off skin)
Peel, deseed, roughly chop
In food processor, pulse peppers, vinegar, honey, olive oil
Add chili flakes, season
Should be chunky, not smooth
Set aside

Step 5: Cook Lamb Rack (25 minutes)

Remove lamb from refrigerator 30 minutes before cooking
Preheat oven to 200°C
Heat oven-safe skillet until very hot
Sear lamb rack fat-side down for 3-4 minutes until caramelized
Sear both sides briefly (1 minute each)
Transfer skillet to oven
Roast for 12-15 minutes for medium-rare (internal temp 55-57°C)
Remove, tent with foil, rest for 10 minutes

Step 6: Plating

Spread eggplant puree on plate
Add dollop of red pepper relish
Slice lamb rack into individual chops (2-3 per person)
Arrange on puree
Drizzle any resting juices
Optional: Fresh herb garnish (mint or cilantro)

Chef’s Tips:

Javanese spice paste can be made in larger batches and frozen
Don’t skip the overnight marination – flavors need time to penetrate
Lamb internal temperature: 55°C = medium-rare, 60°C = medium
The sweetness comes from palm sugar and kecap manis
Rest time is crucial for juicy lamb

Special Offerings

Pre-Theatre Dinner Menu

Time: Daily 5:30pm – 7:00pm
2 Course: $28++
3 Course: $33++
Perfect for those attending shows in the area
Limited but well-curated selection
Must reserve in advance

Weekend Brunch

Time: Sat-Sun 10am – 3pm
Check website for current menu offerings

Beverage Highlight: Hendrick’s Hot Gin Punch

Price: $120++ (serves 6) Components:

Hendrick’s gin
Madeira wine
Fresh lemon
Fresh pineapple
Honey
Fresh orange
Clove, cinnamon, nutmeg

Experience:

Served in vintage teacups and teapot
Warm cocktail (unusual in Singapore’s heat)
Perfect palate cleanser after meal
Theatrical presentation
Highly aromatic

Delivery & Takeaway

Dine-In Strongly Preferred:

Al fresco atmosphere is part of the experience
Hot dishes arrive at perfect temperature
Plating is artful and adds to enjoyment

Possible Takeaway:

Order 2-3 hours in advance
Best items for takeaway:
- Lamb rack (request rare, reheat at home)
- Chicken leg (travels well)
- Desserts (especially parfait)
Avoid: Salads, anything with delicate plating

Contact:

Phone: +65 9639 1148
Reservations recommended for dinner
Walk-ins accepted but may wait

4. Fat Chap (肥仔) @ Suntec City

Comprehensive Review

Fat Chap brings bold, unapologetic Asian flavors to Suntec City’s dining landscape. This casual-dining concept focuses on rich, spice-forward dishes that celebrate Southeast Asian culinary traditions. The open charcoal grill station and eight-meter bar create theatre and energy, making it more than just a meal.

Overall Rating: 3.7/5

Fat Chap excels at creating a fun, approachable environment for Asian comfort food. The Land and Sea Party platter (4.2/5) offers exceptional value, and the oxtail soup hits all the right nostalgic notes. Some dishes lean too heavily on novelty (crispy pig ear, chicken skin), but the core menu delivers satisfying, flavor-packed eating.

Ambience & Atmosphere

Design Philosophy: Modern Asian casual with live cooking theatre

Key Features:

Live Charcoal Grill Station: Near entrance, guests watch whole fish and meat skewers being grilled
Eight-Meter Open Bar: Watch cocktails being shakened and stirred
Seating: Mix of communal tables and intimate booths
Decor: Industrial-chic with Asian accents
Noise Level: Lively, energetic, not ideal for quiet conversations

Sensory Experience:

Sight: Flames from charcoal grill, smoke rising
Smell: Charcoal smoke, spices, grilling meat
Sound: Sizzling from grill, bar shakers, background music
Atmosphere: Casual, high-energy, social

Best For:

Groups of friends (especially the sharing platters)
Casual after-work gatherings
Those who love bold, spicy food
Visitors to Suntec City
Weekend brunches and dinners

Menu Analysis

Appetizers & Snacks

Pulled Chicken – $14

Rating: 3.5/5
Tender chicken shreds in Szechuan dressing
Peanuts and bean sprouts add crunch
Refreshing with hint of numbing spice
Good starter to awaken palate

Crispy Pig’s Ear – $12

Rating: 3.8/5
Coated with special curry powder mix
Crunchy, addictive texture
Not overwhelmingly spicy
Served with lime and achar
Novelty item but well-executed

Crispy Chicken Skin – $8

Rating: 3.5/5
Very crunchy, addictive
Bland on its own
Must dip in sweet plum chili sauce
Perfect beer snack

Main Dishes

“Bakmie” Goreng – $15

Rating: 4/5
RECOMMENDED
Crispy prawn crackers, squid, achar, sunny side up egg
Not overly oily (rare for goreng)
Served with sambal chili for heat adjustment
Generous portion

Oxtail Soup – $20

Rating: 3.8/5
Robust, deeply flavored broth
Tender oxtail pieces falling off bone
Best enjoyed with jasmine rice
Accompaniments: homemade green chili, kicap manis, lime
Comforting, soul-warming

Asam Pedas (Asam Fish) – $19

Rating: 3.5/5
Tender fish falling apart easily
Nonya-style flavoring
Not overwhelmingly spicy
Warming, comfort food
Good with rice

Vegetables

Eggplant – $8

Rating: 3/5
Topped with okra, scallion, garlic, chili
Soft, chewy texture
Well-flavored from toppings
Decent vegetable option

Sharing Platters

Land and Sea Party – $168 (serves 4-5)

Rating: 4.2/5
BEST VALUE ITEM
Contents:
- Balinese half pork rib
- Kampong half chicken
- Marinated fish
- Squid
- Ocean beef ribeye (STAR ITEM)
- Lamb ribs
Condiments:
- Balinese sea salt
- Yuzu kosho
- Duo sambal
- Lemongrass & shallot relish
- Lime
- Fresh vegetables
- Grilled corn on cob

Platter Analysis:

Beef ribeye is the standout – well-seasoned, perfect fat-to-meat ratio, juicy
Variety allows everyone to find favorites
Quality ingredients throughout
Value: approximately $34 per person for premium meats and seafood
Perfect for group celebrations

Desserts

Klapertart – $12

Rating: 4/5
Rum & raisin ice cream on coconut custard
Smooth, fragrant coconut base
Strong rum flavor (may overpower for some)
Perfect if you like boozy desserts
Very Indonesian-inspired

Thai Milk Pudding – $12

Rating: 4.2/5
DESSERT HIGHLIGHT
Distinct Thai tea fragrance
Silky smooth pudding texture
Azuki beans add sweet earthiness
Lychee provides fruity freshness
Well-balanced, not too sweet
Refreshing end to spicy meal

Signature Recipe: Oxtail Soup

Home Version Recipe

Ingredients:

For the Soup:

1.5kg oxtail (cut into segments)
3L water
5 shallots (peeled, halved)
6 cloves garlic (peeled, smashed)
3cm ginger (sliced)
2 stalks lemongrass (bruised)
3 star anise
5 cloves
1 cinnamon stick
3 cardamom pods
1 tablespoon coriander seeds
1 teaspoon black peppercorns
2 tomatoes (quartered)
2 carrots (large chunks)
2 potatoes (large chunks)
1 stalk celery (roughly chopped)
3 tablespoons cooking oil
Salt to taste
2 tablespoons dark soy sauce
1 tablespoon light soy sauce

For Accompaniments:

Green chili sauce (cili padi, lime juice, soy sauce)
Kicap manis (sweet soy sauce)
Lime wedges
Fried shallots
Fresh cilantro
Steamed jasmine rice

Cooking Instructions:

Step 1: Prepare Oxtail (20 minutes)

Rinse oxtail under cold water
Bring large pot of water to boil
Blanch oxtail for 5 minutes
Drain, rinse off impurities
This removes excess fat and ensures clear broth

Step 2: Toast Spices (5 minutes)

In dry pan, toast star anise, cloves, cinnamon, cardamom, coriander seeds, peppercorns
Toast for 2-3 minutes until fragrant
Be careful not to burn
Set aside

Step 3: Sauté Aromatics (10 minutes)

Heat oil in large heavy-bottomed pot
Sauté shallots, garlic, ginger, lemongrass
Cook for 5 minutes until fragrant and slightly golden
Add toasted spices, fry 2 more minutes

Step 4: Braising Process (3-4 hours)

Add blanched oxtail to pot
Stir to coat with aromatics
Add dark soy sauce, light soy sauce
Stir-fry for 3-4 minutes
Add 3L water (should cover oxtail)
Bring to boil, then reduce to gentle simmer
Skim off any foam or fat that rises
Cover partially, simmer for 2.5 hours
Check periodically, skim fat as needed

Step 5: Add Vegetables (40 minutes)

After 2.5 hours, oxtail should be nearly tender
Add tomatoes, carrots, potatoes, celery
Continue simmering for 30-40 minutes
Vegetables should be tender but not mushy
Oxtail meat should be falling off bone

Step 6: Final Seasoning (5 minutes)

Taste broth
Adjust salt as needed
Broth should be rich, slightly sweet, aromatic
If too thin, remove some liquid and reduce separately
If too thick, add boiling water

Step 7: Prepare Accompaniments

Green Chili Sauce:

10 cili padi (finely chopped)
2 tablespoons lime juice
1 tablespoon light soy sauce
Mix together

Serving Setup:

Place each accompaniment in small individual dishes
Fried shallots
Fresh cilantro (chopped)
Lime wedges
Kicap manis
Green chili sauce

Step 8: Serving

Ladle oxtail, vegetables, and broth into deep bowls
Garnish with fried shallots and cilantro
Serve with accompaniments on the side
Provide jasmine rice separately
Let diners customize with condiments

Chef’s Tips:

Low and slow is key – rushing results in tough meat
Don’t skip blanching step – ensures clear, clean broth
Skim fat regularly for less greasy soup
Can be made day ahead – flavors deepen overnight
Refrigerate overnight, remove solidified fat layer
Reheat gently before serving
Pressure cooker option: 45 minutes at high pressure
Oxtail should be gelatinous and meat falling off bone

Variations:

Add bok choy or cabbage in last 10 minutes
Some prefer adding fried tofu puffs
Can substitute beef shank if oxtail unavailable
For richer broth, add beef bones during braising

Cocktail Program

Bar Highlights:

Eight-meter open bar allows watching bartenders work
Focus on Asian-inspired cocktails
Creative use of local ingredients (pandan, lemongrass, ginger)
Full spirits selection
Wine and beer available

Signature Cocktails:

Names and specific drinks not detailed in original review
Recommended to ask bartender for recommendations
Pairs well with spicy food

Delivery & Takeaway Options

Available Platforms:

Check their website or Facebook for current delivery partners
Likely available on major Singapore delivery apps

Best Items for Delivery:

Bakmie Goreng (travels well, easy to reheat)
Oxtail Soup (pack separately, reheat gently)
Land and Sea Party (order for special occasions)
Asam Pedas (better fresh but acceptable for delivery)

Items to Avoid for Delivery:

Crispy chicken skin (loses crunch)
Crispy pig ear (texture suffers)
Items dependent on temperature and immediate consumption

Practical Tips:

Order during off-peak to ensure quality
Reheat fried items in oven, not microwave
Soups should be consumed within 1 hour of delivery
Request sauces and condiments on the side

Restaurant Logistics

Location: Suntec City Tower 4, #01-643 Nearest MRT: Promenade (Circle Line, Downtown Line) Journey Time: About 3 minutes walk from MRT

Opening Hours:

Monday-Thursday, Saturday: 11am – 11pm
Friday: 11am – 1am (late night option)
Sunday: 10am – 5pm (brunch/early dinner only)

Reservations:

Tel: +65 6836 5994
Recommended for groups of 4+
Walk-ins usually accommodated during off-peak

Price Range:

Appetizers: $8-14
Mains: $15-20
Sharing Platters: $168 (best value)
Desserts: $12
Average per person: $35-50 including drinks

Comparative Analysis: All Four Restaurants

Price Comparison

Budget-Friendly to Premium:

Fat Chap – Most casual, best value
- Average: $35-50 per person
- Best value: Land and Sea Party ($34/person)
Momma Kong’s – Mid-range
- Average: $40-60 per person
- Crab sharing makes it economical
Song Garden – Upper mid-range
- Average: $50-80 per person
- Business dining friendly
The Halia – Premium casual
- Average: $60-90 per person
- Pre-theatre menu best value ($28-33)

Ambience Comparison

Casual & Energetic: Fat Chap

Loud, lively, social
Best for groups and celebrations

Minimalist Chic: Momma Kong’s

Intimate, cozy
Date night appropriate

Contemporary Formal: Song Garden

Business dining
Private rooms available

Urban Elegant: The Halia

Sophisticated casual
Romantic atmosphere

Best Dishes Across All Restaurants

Top 10 Must-Try Dishes:

Javanese Spice Lamb Rack (The Halia) – 4.8/5
- Simply the best dish reviewed
- Perfect execution, unforgettable flavors
Lobster with Pumpkin Puree (Song Garden) – 4.5/5
- Luxurious, theatrical presentation
- Complex flavors, velvety texture
Sous Vide Baharat Chicken Leg (The Halia) – 4.5/5
- Exceptional value
- Tender beyond belief
Salmon Confit (The Halia) – 4.5/5
- Perfect cook on fish
- Beautiful plating
Land and Sea Party Platter (Fat Chap) – 4.2/5
- Best value for groups
- Quality ingredients
Fried Mantou (Momma Kong’s) – 4.2/5
- Unique texture
- Perfect crab gravy vehicle
Crab Beehoon Soup (Momma Kong’s) – 4.2/5
- Silky smooth broth
- Comforting and satisfying
Fresh Steamed Crab (Momma Kong’s) – 4.2/5
- Shows crab quality
- Simple but perfect
Mentaiko Cod Fillet (Song Garden) – 4.2/5
- Creative fusion
- Well-balanced flavors
Thai Milk Pudding (Fat Chap) – 4.2/5
- Best dessert overall
- Refreshing, distinctive

Cuisine Type Recommendations

For Authentic Asian:

Momma Kong’s (Singaporean crab specialties)
Fat Chap (Bold Southeast Asian flavors)

For Fusion:

The Halia (European with Asian touches)
Song Garden (Modern Cantonese)

For Adventurous Eaters:

Song Garden (Creative preparations)
The Halia (Unexpected combinations)

For Traditional Comfort:

Momma Kong’s (Classic crab preparations)
Fat Chap (Oxtail soup, Asam Pedas)

Occasion-Based Recommendations

Date Night:

The Halia (romantic, sophisticated)
Momma Kong’s (intimate, special occasion)

Family Celebration:

Song Garden (private rooms, variety)
Fat Chap (sharing platters, casual)

Business Dinner:

Song Garden (formal, private spaces)
The Halia (impressive but approachable)

Group of Friends:

Fat Chap (energetic, sharing concept)
Momma Kong’s (crab variety, communal)

Solo Dining:

The Halia (small plates concept)
Fat Chap (bar seating available)

Pre-Theatre:

The Halia (special pre-theatre menu)
Fat Chap (quick service, Suntec location)

Dietary Considerations

Vegetarian Options:

Best: Song Garden

Asparagus with mushrooms
Celeriac lasagna (outstanding)
Dim sum options

Good: The Halia

Multiple salad options
Celeriac lasagna
Customizable small plates

Limited: Momma Kong’s, Fat Chap

Primarily seafood/meat focused
Side vegetables only

Seafood Lovers:

Best: Momma Kong’s

Entire menu focused on crab
Four preparation styles

Good: The Halia

Salmon, seabass, seafood gratin
Halia chilli crab pasta

Decent: Song Garden

Cod, lobster soup
Dim sum with seafood

Spice Tolerance:

Very Spicy: Fat Chap

Most dishes have heat
Sambal available
Can request milder

Medium Spice: Momma Kong’s

Black pepper crab has kick
Chilli crab moderate
Belachan ikan bilis (3 levels)

Mild: The Halia, Song Garden

European/Cantonese base
Controlled spice use
Safe for sensitive palates

Transportation & Accessibility

Most Accessible:

Fat Chap – Promenade MRT (3 min walk)
Song Garden – Bugis MRT (8 min walk)
The Halia – City Hall/Bras Basah MRT (5-7 min walk)
Momma Kong’s – Chinatown MRT (8 min walk)

Parking Availability:

Fat Chap: Suntec City parking (extensive)
The Halia: Raffles Hotel parking
Song Garden: Mercure Hotel parking
Momma Kong’s: Limited street parking

Reservations Priority

Must Reserve:

Song Garden (especially private rooms)
The Halia (dinner service)
Momma Kong’s (weekends)

Recommended but Optional:

Fat Chap (groups of 4+)

Value for Money Ranking

Fat Chap – Land and Sea Party exceptional value
Momma Kong’s – 3 crab deal saves money
The Halia – Pre-theatre menu great deal
Song Garden – Premium pricing justified by quality

General Cooking Tips from the Reviews

Working with Seafood

Crab Selection:

Sri Lankan mud crabs ideal size 600-700g
Look for lively, heavy crabs
Female crabs have more roe
Male crabs have more meat in claws

Crab Preparation:

Dispatch humanely by chilling
Clean thoroughly, remove gills
Chop into manageable pieces
Crack claws for easier eating

Fish Cooking:

Salmon confit requires low, slow cooking
Cod is delicate, avoid overcooking
Steaming preserves natural sweetness
Chinese wine removes fishy odor

Spice Management

Toasting Whole Spices:

Dry pan, medium heat
Constant movement
Remove when fragrant (2-3 min)
Grind fresh for maximum flavor

Balancing Heat:

Fresh chilies for clean heat
Dried chilies for depth
Black pepper for different spice profile
Coconut milk to temper spice

Marination Times:

Lamb: Overnight minimum
Chicken: 4-8 hours
Fish: 30 minutes to 2 hours max
Seafood: Brief marination only

Sauce Techniques

Thickening Agents:

Cornstarch slurry for Chinese sauces
Reduction for European sauces
Roux for cream-based preparations
Purees for vegetable sauces

Emulsification:

Add butter cold at end
Whisk constantly
Don’t let boil after adding
Creates glossy finish

Balance:

Sweet (sugar, honey, fruit)
Sour (vinegar, lime, tamarind)
Salty (soy sauce, fish sauce, salt)
Umami (stock, mushrooms, tomatoes)
Spicy (chilies, pepper, ginger)

Presentation Tips

Plating Principles:

Odd numbers more visually appealing
Height adds drama
Sauce under, not drowning
Garnish should be edible
Clean plate edges

Color Contrast:

Green herbs on brown meats
Red sauces on white fish
Orange elements (carrot, sweet potato)
Use naturally colorful ingredients

Temperature Consideration:

Hot food on warm plates
Cold desserts on chilled plates
Stone pots retain heat dramatically
Serve immediately for best experience

Conclusion & Final Recommendations

First-Time Visitor Recommendations

If You Can Only Visit One:

Best Overall Experience: The Halia at Raffles Hotel

Versatile menu suits most palates
Excellent service and ambience
Accessible location
Memorable dishes

Best for Singaporean Cuisine: Momma Kong’s Crab Shack

Authentic local specialty
Unique family recipes
Cultural experience
Reasonable prices

Best Value: Fat Chap

Land and Sea Party unbeatable
Casual, fun atmosphere
Bold authentic flavors
Perfect for groups

Best for Special Occasions: Song Garden

Private rooms available
Impressive presentations
Business-appropriate
Dim sum excellence

Building Your Singapore Food Trail

Day 1 – Chinatown Experience:

Lunch: Explore Chinatown hawkers
Dinner: Momma Kong’s Crab Shack
Walk off meal exploring historic streets

Day 2 – Modern Singapore:

Lunch: Song Garden (Dim Sum)
Evening: Explore Bugis area
Dinner: The Halia at Raffles Hotel

Day 3 – Marina Experience:

Day: Explore Marina Bay
Evening: Fat Chap at Suntec City
Post-dinner: Marina Bay light show

Booking Strategy

Advance Planning (1-2 weeks):

Song Garden private rooms
The Halia weekend dinners
Any major holidays or celebrations

Few Days Before:

Momma Kong’s weekend dinners
Fat Chap large groups
The Halia weekday dinners

Walk-In Friendly:

Fat Chap off-peak hours
The Halia lunch service
Momma Kong’s weekday dinners

Budget Planning

Per Person Estimates (Dinner with Drinks):

Budget Conscious ($30-50):

Fat Chap main + appetizer + dessert
Momma Kong’s (with group sharing)

Moderate ($50-80):

Song Garden (lunch dim sum)
The Halia (small plates focus)
Momma Kong’s (2 people, 2 crabs)

Splurge ($80-120):

Song Garden (full dinner)
The Halia (multiple big plates)
Any restaurant with premium proteins

Takeaway Summary

Each restaurant excels in specific areas:

Momma Kong’s: Authentic crab specialist, family recipes, unique mantou
Song Garden: Modern Cantonese creativity, dim sum heritage, business-friendly
The Halia: Sophisticated fusion, flexible ordering, romantic ambience
Fat Chap: Bold flavors, value sharing platters, energetic vibe

Universal Tips:

Make reservations for weekend dinners
Arrive hungry – portions are generous
Don’t skip dessert
Ask servers for recommendations
Take photos – plating is Instagram-worthy
Pace yourself with spicy dishes

Food Safety Notes:

All restaurants maintain high hygiene standards
Seafood is fresh and properly handled
Allergies should be communicated to servers
Dietary restrictions can be accommodated with notice

This comprehensive guide provides everything needed to enjoy these four exceptional Singapore restaurants, from understanding their specialties to recreating signature dishes at home. Each offers a unique perspective on Singapore’s diverse culinary landscape.

Limited Information: Most establishments appear to be dine-in focused
Takeaway Available: Several hawker stalls and coffee shops
No Delivery Mentioned: For most locations

Tourist Accessibility:

Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
Moderate Accessibility: Most hawker centres and established restaurants
Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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