One Holland Village Dining Guide - Maxthon

Executive Summary

One Holland Village, opened in 2023, represents a significant upgrade to the Holland Village dining scene. With over 500 parking spaces and 20+ diverse eateries spanning Japanese, Chinese, Western, and fusion cuisines, this mixed-use development has transformed into a culinary destination. This review examines the ambience, signature dishes, cooking techniques, and overall dining experience across key establishments.

Premium Dining Experiences

Lo Hey HK Seafood

Ambience: Lo Hey HK Seafood transports diners to the golden era of Hong Kong cinema with its stunning 1980s-90s cinematic interior design. The atmospheric setting creates an immersive experience that complements the dining journey, making it more than just a meal but a nostalgic trip through time.

Signature Dishes & Analysis:

Steamed Fish with Pickled Chilli & Kiam Chye ($10 per 100g)

Cooking Method: Traditional Cantonese steaming technique that preserves the fish’s natural moisture and delicate texture
Flavor Profile: The pickled chilli provides a tangy, spicy kick while kiam chye (preserved mustard greens) adds a savory, slightly sour dimension. The pairing creates a complex flavor that enhances rather than overpowers the fresh fish
Technique Analysis: Steaming requires precise timing and temperature control. The fish must be cooked just until the flesh turns opaque and flakes easily, typically 8-10 minutes depending on thickness

Wok Fried Uni Mayo Prawn Balls ($24.80++)

Cooking Method: High-heat wok frying that develops the coveted “wok hei” (breath of the wok) – a smoky, charred flavor
Flavor Profile: The umami-rich uni (sea urchin) melds with creamy mayonnaise, coating sweet, bouncy prawns. The wok hei adds a layer of complexity that elevates the dish
Technique Analysis: Achieving proper wok hei requires extremely high heat (over 200°C) and quick tossing movements to create the Maillard reaction while maintaining the prawns’ tenderness

Menu Concept: Specializes in Cantonese seafood with contemporary twists, focusing on traditional cooking methods enhanced with modern flavor combinations.

Fireplace by Bedrock

Ambience: The restaurant centers around an open, wood-fired grill that serves as both cooking station and focal point. The crackling flames and aromatic wood smoke create a primal, engaging atmosphere where diners can watch their meals being prepared.

Signature Dishes & Analysis:

Bone Marrow Toast ($28++)

Cooking Method: Bones are roasted in the wood-fired oven until the marrow becomes soft and buttery. The bread is grilled to achieve a crispy exterior
Flavor Profile: Rich, unctuous bone marrow with a subtle smokiness from wood-fire cooking, balanced by crispy, charred bread
Technique: Wood-fire cooking imparts unique flavor compounds that gas or electric ovens cannot replicate, adding depth and complexity

Dirty Duck ($52++)

Preparation: Multi-step process combining spice rub, sous vide cooking, and wood-fire grilling
Technique Analysis: Sous vide ensures even cooking and moisture retention (typically 65-68°C for several hours), while the final grill creates a crispy, flavorful skin with smoke penetration
Why It Works: The combination of precise temperature control and high-heat finishing delivers tender meat with exceptional textural contrast

Suckling Pig (from $138++)

Cooking Method: Whole pig preparation over wood fire, requiring constant monitoring and rotation
Complexity: This is one of the most technically demanding dishes, requiring hours of cooking and expert heat management to achieve crispy skin and succulent meat throughout
Limited Availability: Daily portion limits indicate the time-intensive nature of proper suckling pig preparation

Menu Philosophy: Wood-fired cooking as a cooking philosophy, showcasing how open-flame grilling enhances proteins with smoke, char, and caramelization.

Ginkyo by Kinki

Ambience: Sophisticated Japanese dining with a cosmopolitan twist. The atmosphere bridges traditional Japanese aesthetics with modern, urban sophistication, creating an environment suitable for both casual dining and special occasions.

Signature Dishes & Analysis:

Amela Tomatoes Miso Toast ($18++)

Ingredient Focus: Amela tomatoes are a premium Japanese variety known for exceptional sweetness and umami
Flavor Innovation: House-made Cajun miso represents an East-meets-West fusion, combining Japanese fermented soybean paste with Louisiana spice blends
Sakura Mascarpone Tofu: This addition provides creamy texture and subtle floral notes from sakura (cherry blossom), demonstrating sophisticated flavor layering

Okonomi-Rosti ($26++)

Concept: Fusion of Japanese okonomiyaki (savory pancake) with Swiss rosti (potato pancake)
Technique Analysis: Combines the binding and umami elements of okonomiyaki (cabbage, egg, flour, dashi) with the crispy, golden exterior of shredded potato rosti
Why It’s Innovative: This dish represents true fusion cooking—not just combining ingredients, but understanding and merging two distinct cooking techniques

Miso Char Siew ($25++)

Technique: Traditional Cantonese char siew (BBQ pork) technique reinterpreted with Japanese miso marinade
Cooking Method: Likely involves hanging roasting or grilling, with miso adding deeper umami and helping to develop a caramelized glaze

Menu Approach: Japanese ingredients and techniques given cosmopolitan interpretations, paired with cocktails made from Japanese spirits.

Japanese Dining Specialties

Kumachan Onsen

Ambience: Whimsical and Instagram-worthy, centered around their signature teddy bear-shaped hotpot vessels. The playful presentation appeals to diners seeking both visual appeal and interactive dining experiences.

Hotpot System & Analysis:

Broth Options (6 flavors):

Collagen Soup: Long-simmered pork or chicken bones releasing collagen, creating a rich, gelatinous texture
Prawn Cream Sauce: Crustacean-based stock enriched with cream, delivering intense seafood flavor
Kimchi Gochujang: Korean-influenced fermented cabbage and red pepper paste base, providing spicy, tangy, funky notes

Double Beef Karubi ($22.80++)

Cut Analysis: Karubi refers to short ribs, prized for marbling and flavor. The “double” likely indicates generous portioning
Freshness: Described as fresh and tender, suggesting quality sourcing and proper aging
Cooking Technique: Hotpot allows diners to control doneness. Karubi should be cooked briefly (30-60 seconds) in boiling broth to maintain tenderness while rendering some fat

Homemade Japanese Pudding ($6.90++)

Style: Likely a purin (Japanese custard pudding), made with eggs, milk, sugar, and caramel
Texture: “Sweet and creamy” suggests proper egg-to-milk ratio and careful steaming or baking to avoid curdling

Interactive Dining: Hotpot is fundamentally communal and participatory, allowing diners to customize cooking times and create their own dipping sauce combinations.

Maze Soba Hototogisu

Ambience: Casual ramen shop atmosphere with a prestigious pedigree—connected to Sobahouse Konjiki Hototogisu, one of the few Michelin-starred ramen establishments in Tokyo.

Concept: Mazesoba (Dry Ramen)

Mazesoba is a Nagoya specialty where thick noodles are served without broth, instead tossed with concentrated sauces and toppings. This style focuses entirely on noodle texture and sauce coating.

Sauce System:

White Sauce: Likely a creamy, mild base (possibly incorporating mayonnaise or tahini)
Black Sauce: Typically soy-based, providing deep umami and saltiness
Red Sauce: Spicy variant, probably incorporating chili oil or paste

Customization:

Three Spice Levels: Allows personalization from mild to intensely spicy
Sauce Selection: Lets diners control flavor profile from creamy to bold to fiery

Signature Dishes Analysis:

Aburi Chicken Maze Soba ($11.90++)

Aburi Technique: “Aburi” means flame-seared, where the chicken is quickly torched to caramelize the exterior while keeping interior moist
Application: The charred chicken adds smoky depth to the noodles, creating textural and flavor contrast

Pork Saki Maze Soba ($15.90++)

“Saki” Interpretation: Likely refers to a premium pork cut or preparation style
Technique: The pork is probably chashu-style (braised in soy sauce, mirin, sake), then sliced and added to noodles

Ramen Options:

Scallop Tonkotsu Ramen ($14.90++)
Spicy Tonkotsu Ramen ($12.90++)

Tonkotsu Technique: Pork bones boiled for 12-18 hours until completely broken down, creating a milky, emulsified broth rich in collagen and fat. This requires constant attention to maintain proper temperature and skim impurities.

IPPUDO

Ambience: Part of a famous Hakata-style tonkotsu ramen chain known for consistency and quality. The environment is typically modern-casual with open kitchens where you can observe ramen preparation.

Ramen Customization System:

One of IPPUDO’s defining features is noodle doneness customization:

Soft (Yawa): Fully cooked, softer texture
Normal (Futsu): Standard cooking time
Firm (Kata): Slightly undercooked, maintaining chew
Very Hard (Barikata): Minimal cooking, maximum texture

Why This Matters: Hakata-style thin noodles absorb broth quickly. Ordering firmer noodles prevents them from becoming mushy in the hot tonkotsu soup.

Signature Bowls:

Akamaru Shinaji (from $18++)

Enhancement: Original tonkotsu base “zhnged up” with house miso blend and garlic oil
Flavor Impact: Miso adds fermented complexity and slight sweetness; garlic oil provides aromatic punch and richness
Balance: The additions intensify the soup without overwhelming the pork bone base

Karara Men (from $19++)

Spice Element: House-made spicy miso paste provides controlled heat
Sichuan Peppers: Add málà (numbing-spicy) sensation characteristic of Sichuan cuisine
Technique: The numbing effect from Sichuan peppercorns creates a tingling sensation that enhances other flavors

Tonkotsu Preparation: The creamy, milky appearance comes from vigorous boiling that emulsifies fat and collagen into the broth, creating a thick, coating consistency.

Sushi Tei

Ambience: Historic connection to Holland Village—the very first Sushi Tei opened here in 1994. The return to the neighborhood represents a homecoming, likely evoking nostalgia among long-time patrons.

Menu Breadth: Comprehensive Japanese offerings including tempura, sushi, sashimi, nabemono (hot pot), noodles, and rice bowls, making it suitable for diverse preferences and group dining.

Signature Items:

Pitan Tofu ($6.80++)

What It Is: Century egg (preserved duck egg) served with silken tofu
Flavor Profile: The pitan has intense umami, slight ammonia tang, and creamy yolk, balanced by mild, smooth tofu
Cultural Significance: This Chinese-Japanese fusion dish has become a Sushi Tei classic

Specialty Rolls:

Aburi Salmon Roll ($15.80++)

Aburi Technique: Salmon is flame-seared after rolling, caramelizing the fat and creating a contrast between warm, smoky exterior and cool rice interior
Why It Works: Heat brings out salmon’s natural oils and creates textural interest

Phoenix Roll ($22.80++)

Premium Positioning: Higher price suggests luxury ingredients, possibly incorporating tuna, salmon, or specialty fish

Dragon Roll ($17.80++)

Classic Composition: Traditionally features deep-fried prawn tempura inside, topped with avocado slices arranged to resemble dragon scales
Technique: The contrast between crispy fried prawn and creamy avocado creates appealing textural variety

Chinese Cuisine

Din Tai Fung

Ambience: The One Holland Village location features nostalgic Taiwanese alleyway design with wooden and brick furnishings, traditional red lanterns, creating an immersive cultural experience that transports diners to Taiwan’s historic neighborhoods.

Signature Dishes & Technical Excellence:

Steamed Pork Xiao Long Bao

Construction: Each dumpling requires precise pleating (traditionally 18 folds) to create a delicate wrapper that holds soup without tearing
The Soup Inside: Created by incorporating gelatinized pork stock into the filling. When steamed, the gelatin melts, creating the signature soup burst
Eating Technique: Bite carefully, sip the soup, then eat the dumpling to fully appreciate the construction

Egg Fried Rice with Pork Chop

Technique: Each rice grain should be separate and coated with egg, requiring high heat and proper wok technique
The Secret: Rice is typically day-old (dried out), allowing better separation and preventing clumping
Pork Chop: Breaded and fried until golden, providing protein and textural contrast to the rice

Special Braised Beef Noodle Soup

Braising Process: Beef is slow-cooked in aromatic spices (star anise, cinnamon, Sichuan peppercorns) for hours until tender
Broth Development: The braising liquid becomes a rich, deeply flavored soup
Noodle Selection: Hand-pulled or knife-cut noodles provide the appropriate chew to stand up to the robust broth

Why Din Tai Fung Succeeds: Consistency through standardized procedures, quality ingredients, and visible kitchen operations that build trust.

Paradise Classic

Ambience: Family-friendly zi char (Chinese stir-fry) restaurant with a casual, welcoming atmosphere suitable for large group gatherings and multi-generational dining.

Specialty: Prawn Broth Dishes

The restaurant’s signature is their house-made prawn stock, boiled for over six hours. This extended cooking time extracts maximum flavor and nutrients from prawn shells, heads, and bodies.

Signature Dishes:

Braised Big Prawn Hor Fun with Prawn Broth (from $14.30++)

Hor Fun: Wide, flat rice noodles with silky texture
Braising Technique: Prawns and noodles are cooked in the rich prawn broth, allowing the noodles to absorb the seafood essence
Why Six Hours: Extended simmering breaks down prawn shells, releasing calcium, umami compounds, and aromatic oils

Stewed Big Prawn Bee Hoon with Prawn Broth (from $14.30++)

Bee Hoon: Thin rice vermicelli that readily absorbs liquid
Comparison to Hor Fun: The thinner noodles create a different textural experience while showcasing the same flavorful broth

Prawn-infused Ebiko Prawn Fried Rice (from $14.30++)

Ebiko: Shrimp roe adds tiny bursts of brininess and pop
Triple Prawn Impact: Prawn stock, whole prawns, and prawn roe create layers of seafood flavor

Black Pepper Sliced Beef ($19.80++)

Technique: High-heat wok frying with cracked black pepper and dark soy sauce
Beef Cut: Likely uses a tender cut like ribeye or sirloin, sliced against the grain
Pepper Dominance: The assertive black pepper flavor profile is a zi char classic

Grandma’s Scrambled Egg with Tomato ($11.80++)

Home-Style Comfort: Simple yet beloved Chinese home cooking dish
Technique: Tomatoes are cooked until they break down into a sauce-like consistency, mixed with fluffy scrambled eggs
Flavor Profile: Sweet-savory from tomatoes, rich from eggs, often finished with spring onions

Xiang Xiang Hunan Cuisine

Ambience: Represents the growing popularity of Hunan cuisine in Singapore. Founded locally in 2013, it offers authentic regional Chinese flavors that differ from more common Cantonese or Sichuan styles.

Hunan Cuisine Characteristics:

Known for bold, spicy flavors using fresh chili peppers (not Sichuan peppercorns)
Emphasis on sour and spicy combinations
Dry, intense heat rather than numbing sensation
Uses smoking and curing techniques

Signature Dishes:

Sour and Spicy Chicken Gizzards ($17.90++)

Ingredient: Gizzards are muscular digestive organs with a unique chewy, almost crunchy texture
Preparation: Likely involves quick stir-frying with pickled chilies and vinegar for tartness
Flavor Balance: The tangy-spicy combination is quintessentially Hunan, cutting through the gizzards’ richness

Spicy Bullfrog Pot ($39.90++)

Protein: Bullfrog meat is tender, mild, and absorbs flavors well (similar to chicken)
Cooking Method: Braised in a fragrant, spicy broth with aromatics
Why It Works: The gentle frog meat contrasts beautifully with the robust, fiery sauce
Presentation: Served in a pot, allowing the dish to stay hot throughout the meal

Regional Authenticity: Xiang Xiang’s success demonstrates Singapore diners’ increasing appreciation for regional Chinese cuisines beyond the familiar.

Lau Wang Claypot Legacy

Ambience: Casual, local brand focusing on comfort food prepared in traditional claypots, evoking home-style Chinese cooking nostalgia.

Claypot Cooking Benefits:

Even heat distribution
Retains heat longer, keeping food warm
Clay imparts subtle earthy flavor
Develops a slight crust on the bottom (prized by many diners)

Signature Dishes:

Sesame Oil Chicken (from $9++)

Traditional Preparation: Chicken pieces stir-fried with ginger in sesame oil, then cooked in claypot
Sesame Oil: Provides nutty, aromatic richness
Medicinal Aspect: Considered warming and restorative in Traditional Chinese Medicine, often consumed postpartum
Claypot Advantage: Slow, even cooking ensures tender chicken and develops deep flavors

Superior Sambal Seafood ($18++)

Sambal: Malaysian/Indonesian chili paste made from ground chilies, shallots, garlic, and shrimp paste
Fusion Element: Chinese claypot cooking meets Southeast Asian spice
Seafood Selection: Likely includes prawns, squid, and fish, all benefiting from sambal’s complex heat

Super Mala Chicken ($11++)

Mala: “Numbing-spicy” Sichuan flavor profile
Spice Warning: Two chilies on menu indicates significant heat level
Claypot Application: Allows the mala oil to infuse the chicken thoroughly

Herbal Frog Soup (from $20++)

Chinese Herbal Tradition: Likely contains Chinese herbs like dang gui, goji berries, red dates
Frog in Chinese Cuisine: Valued for tender meat and believed to have cooling properties
Comfort Factor: Described as “robust and comforting,” this is nourishing, soul-warming food

Homemade Ngoh Hiang ($8++)

What It Is: Five-spice meat rolls wrapped in beancurd skin, deep-fried
Five-Spice: Star anise, cloves, cinnamon, Sichuan pepper, fennel create aromatic complexity
Homemade Advantage: Fresh preparation ensures better texture and flavor than frozen versions

Casual & Quick Service

Ishiro Fusion Bowl

Evolution: Started as a hawker stall in Nanyang Polytechnic, now expanded to 10 locations—a testament to their concept’s success and consistency.

Concept: Japanese-style donburi (rice bowls) and udon, offering quick, affordable, satisfying meals.

Signature Items:

Ishiro Chashu Udon ($12.90)

Chashu: Japanese braised pork belly, slow-cooked in soy sauce, mirin, sake until tender
Udon: Thick, chewy wheat noodles served in pork broth miso soup
Value Proposition: Complete meal at accessible price point

Sukiya Beef Udon ($13.90)

Inspiration: Based on Sukiya’s famous gyudon (beef bowl)
Preparation: Thinly sliced beef simmered in sweet-savory sauce
Fusion: Traditional Japanese flavors in convenient udon format

Chicken Katsu Curry Bowl ($12.90)

Katsu: Breaded, deep-fried chicken cutlet
Japanese Curry: Milder, sweeter than Indian curry, with apple and honey notes
Comfort Factor: Crispy protein with rich curry over rice—classic comfort combination

Sides & Appetizers:

Tempura Prawn ($4.20): Light, crispy batter showcasing proper tempura technique
Crab Cream Croquette ($6.90): Creamy crab filling in crispy panko coating
Mentaiko Tamago ($6.90): Marinated egg with spicy cod roe—umami bomb

Success Formula: Consistent quality, accessible pricing, familiar Japanese flavors adapted for quick service.

Bakeries & Desserts

Sourbombe Bakery

Story: Founded by Genevieve Lee (MasterChef Singapore 2018 runner-up), the bakery has expanded to three locations, indicating strong market acceptance.

Concept: Sourdough doughnuts inspired by Italian bomboloni, incorporating innovative and local flavors.

Why Sourdough Doughnuts:

Sourdough starter provides complex, tangy flavor
Natural fermentation creates lighter, more digestible texture
Longer proof time develops better flavor than commercial yeast

Pricing: $15.50 for three, $29 for six

Signature Flavors:

Hojicha Caramel Crunch

Hojicha: Roasted green tea with nutty, toasted notes
Application: Likely incorporated into the dough or as a cream filling
Caramel Crunch: Provides textural contrast and sweetness to balance hojicha’s slight bitterness

Passionfruit and Caramelised Banana

Flavor Pairing: Tropical passionfruit acidity cuts through rich caramelized banana sweetness
Technique: Bananas are likely cooked with sugar until golden and soft, developing complex flavor

Basque Burnt Cheesecake

Innovation: Doughnut interpretation of the trendy Basque cheesecake
Blue Cheese: Bold choice that adds savory depth and complexity
Burnt Element: Likely refers to caramelized sugar on top, mimicking the Basque cheesecake’s signature appearance

No Pork/Lard: Makes the bakery accessible to more dietary preferences while maintaining premium quality.

Yatsudoki

Positioning: Chateraise’s premium sister brand, previously only in Japan and Dubai, now in Singapore.

Premium Differentiation: Yatsudoki-exclusive items positioned as more “atas” (upscale) than regular Chateraise offerings.

Signature Items:

Japanese Strawberry Cream Puff ($6)

Japanese Strawberries: Known for exceptional sweetness and uniform appearance
Cream Puff: Choux pastry filled with cream and strawberry
Price Point: Premium pricing reflects quality ingredients

Yatsudoki Fresh Custard Cream Puff ($4.20++)

Custard: Made fresh, likely using real vanilla and quality eggs
Choux Pastry: Requires precise technique—proper hydration and baking creates the hollow interior perfect for filling

Sans Farine Chocolate ($8.80)

Name Translation: “Without flour” in French
What It Is: Flourless chocolate cake, rich and dense
Technique: Relies on eggs and chocolate for structure, creating intensely chocolatey, almost fudge-like texture

Brand Strategy: Offering Japanese-style pastries with premium positioning distinguishes Yatsudoki in Singapore’s competitive dessert market.

Tsujiri Premium

Concept: Matcha specialist unveiling a “Premium” concept at One Holland Village, suggesting elevated offerings compared to standard Tsujiri outlets.

Signature Beverages:

Iced Strawberry Matcha ($7++)

Visual Appeal: Beautiful green-to-pink gradient
Flavor Balance: Earthy, slightly bitter matcha contrasted with sweet, fruity strawberry
Technique: Layering requires careful pouring to create distinct color separation

Hojicha Ice Blended ($9.80+)

Hojicha: Roasted green tea with caramel-like, nutty flavor
Application: Blended with ice creates a refreshing, less bitter alternative to matcha

Yuzu Ice Blended ($9.80+)

Yuzu: Japanese citrus with flavor between lemon, mandarin, and grapefruit
Perfect for: Hot weather refreshment with aromatic citrus notes

Cake Offerings:

Genmaicha Strawberry ($11.80+)

Genmaicha: Green tea with roasted brown rice, adding toasty, popcorn-like flavor
Pairing: Strawberry provides fruity sweetness to balance tea’s earthiness

Lychee Rose ($11.80+)

Flavor Profile: Floral rose essence combined with sweet, perfumed lychee
Asian Inspiration: Both ingredients popular in Asian desserts

Premium Positioning: Higher-end location and exclusive items justify premium pricing for matcha enthusiasts.

Western & Casual Dining

Surrey Hills Grocer

Presence: Five cafes across Singapore, indicating successful expansion of their Australian-inspired cafe concept.

Signature Dish:

Holland Village SH Big Breakfast ($36++)

Outlet-Exclusive: Available only at this location, creating destination appeal
Components: French toast, pork sausages, smoked bacon, roasted cherry tomatoes, portobello mushrooms, seasonal salad
Analysis: Comprehensive Western breakfast combining sweet (French toast), savory proteins, and vegetables for balanced meal
Portion: “Big Breakfast” suggests generous serving suitable for sharing or hearty appetites

Specialty Coffees:

Avo Coconut Coffee ($9.50++)

Innovation: Unusual combination of avocado, coconut, and coffee
Components: Oat milk, espresso, gula melaka syrup, avocado
Flavor Profile: Creamy from avocado and oat milk, sweet from gula melaka, balanced by espresso’s bitterness
Health Angle: Avocado adds healthy fats and creates smoothie-like consistency

Yuzu Sparkling Coffee ($8.50++)

Components: Gold citron tea, orange juice, espresso
Appeal: Refreshing, effervescent coffee alternative
Flavor: Citrus brightness cuts through espresso’s richness

Concept: Australian cafe culture emphasizing fresh ingredients, creative coffee drinks, and hearty brunch offerings.

Caffe Beviamo

Legacy: Over 20 years in business with 4.2 Google rating demonstrates staying power and consistent quality.

Philosophy: “Nothing fancy or newfangled”—focuses on well-executed, hearty fare using organic and preservative-free ingredients where possible.

Menu Offerings:

Roast Beef Tenderloin Sandwich ($19++)

Bread: Freshly baked ciabatta—Italian bread with crispy crust, airy interior
Components: Roast tenderloin fillet, Swiss cheese, avocado, tomato relish, lettuce
Quality Focus: “Freshly baked” and “roast tenderloin” indicate attention to ingredient quality

Pasta Program:

Customization: Choose from linguine, orecchiette, or gluten-free penne (+$2++)
Traditional Beef Bolognese ($16++): Slow-cooked meat sauce—Italian comfort classic
Basil Pesto ($14++): Fresh basil, garlic, pine nuts, Parmesan, olive oil
Gnocchi ($15++): Potato dumplings, technique-intensive to achieve proper pillowy texture

Sticky Date Pudding ($9.50++)

Description: Rich date cake with vanilla ice cream, drizzled with caramel
Baked Fresh Daily: Ensures optimal texture and flavor
Comfort Factor: Warm cake with cold ice cream creates temperature contrast

Value Proposition: Reliable, honest cooking without gimmicks, appealing to those seeking familiar, well-executed dishes.

Hotpot & BBQ

Hip Pot

Concept: Wallet-friendly buffet hotpot and BBQ, open late night for extended dining hours.

Hotpot Broth Selection (10 Options):

Mala Spicy: Sichuan-style numbing heat
Tom Yam: Thai-inspired sour, spicy, aromatic broth
Herbal Pork Belly Chicken: Chinese medicinal herbs with rich meat flavor
Plus 7 Others: Variety ensures appeal to diverse preferences

Why Multiple Broths Matter: In hotpot, broth is everything—it provides the base flavor that ingredients cook in and absorb.

Signature Offering:

Jumbo Plate ($18.90++)

Popularity: Most ordered item indicates strong value perception
Variety: Includes both pork and beef options
Affordability: Generous portion at accessible price point perfect for buffet-style dining

Hours: Open until 11pm (Friday-Saturday), catering to late-night diners.

Appeal: Unlimited refills, variety of broths and ingredients, social dining experience at reasonable price.

Quick Bites & Beverages

Mr Coconut

Specialty: Coconut-focused drinks and desserts, capitalizing on Singapore’s tropical climate and love for refreshing beverages.

Signature Items:

Signature Coconut Shake (from $4.70)

Base: Pure coconut water and flesh blended
Why Start Here: Showcases the core ingredient without additional flavors

Coconut Oreo Shake (from $5.10)

Addition: Cookie bits provide textural variety—crunch against smooth shake
Flavor: Cookies’ chocolate and vanilla complement coconut’s subtle sweetness

Coconut Purple Potato Shake (from $5.80)

Innovation: Purple sweet potato adds earthy sweetness, creamy texture, and vibrant color
Nutrition: Sweet potato contributes fiber, vitamins, and natural sweetness

Coconut Banana Shake (from $5.60)

Classic Pairing: Banana and coconut are natural partners—both tropical, complementary flavors
Texture: Banana creates thicker, more substantial shake

Accessibility: No pork or lard makes Mr Coconut accessible to more dietary preferences.

Affordability: Prices starting under $5 make refreshing drinks accessible for casual purchases.

Baskin-Robbins

Heritage: “America’s favourite neighbourhood ice cream shop” since 1945.

Concept: Grab-and-go format at One Holland Village location.

Core Offering: 31 ice cream flavors including Cotton Candy, Rainbow Sherbet, and classic favorites.

Mix N’ Shakes Milkshakes: Blended ice cream drinks for portable consumption.

Limited Time: Dubai chocolate ice cream with dorayaki till 28 May 2025—capitalizing on the viral Dubai chocolate trend.

Halal Status: Baskin-Robbins is halal-certified, making it accessible to Muslim diners seeking dessert options.

Grab-and-Go Advantage: Quick service model suits the mall’s foot traffic, allowing shoppers to grab treats while continuing their activities.

Delivery Options & Practical Information

Delivery Availability

While the original guide doesn’t specify individual restaurant delivery options, One Holland Village’s central location and established restaurant brands suggest multiple delivery possibilities:

Major Food Delivery Platforms:

GrabFood: Likely available for most establishments given Grab’s partnership visibility
Foodpanda: Major chains like Din Tai Fung, IPPUDO typically available
Deliveroo: Premium restaurants often partner with this platform

Direct Delivery:

Larger chains (Din Tai Fung, IPPUDO, Sushi Tei) typically offer their own delivery through websites or apps
May offer better pricing than third-party platforms

Self-Collection:

Many restaurants offer takeaway with phone-ahead ordering
Reduces delivery fees while ensuring fresh food
One Holland Village’s 500+ parking lots make collection convenient

Practical Dining Guide

Parking & Accessibility

Parking Capacity: Over 500 lots—a significant upgrade from old Holland Village’s notorious parking shortage

Accessibility:

Mixed-use development with residential and commercial properties
Multiple floor access via elevators and escalators
Well-connected to public transport

Halal Options

One Holland Village caters to diverse dietary requirements:

Halal-Certified:

Baskin-Robbins (confirmed halal)

No Pork/Lard:

Sourbombe Bakery
Mr Coconut

Note: Most establishments are NOT halal-certified, so Muslim diners should verify current certification status before visiting.

Price Range Analysis

Budget-Friendly (Under $15):

Mr Coconut: Shakes from $4.70
Baskin-Robbins: Ice cream from ~$5-8
Ishiro Fusion Bowl: Bowls from $12.90
Lau Wang Claypot Legacy: Claypot from $9

Mid-Range ($15-30):

IPPUDO: Ramen from $18++
Maze Soba Hototogisu: Mazesoba from $11.90++
Paradise Classic: Dishes from $14.30++
Kumachan Onsen: Hotpot proteins from $22.80++
Caffe Beviamo: Mains $14-19++

Premium ($30+):

Surrey Hills Grocer: Big Breakfast $36++
Din Tai Fung: Full meal ~$30-50++
Fireplace by Bedrock: Mains $28-52++, Suckling Pig from $138++
Ginkyo by Kinki: Mains $20-26++

Desserts & Cafes:

Sourbombe Bakery: $15.50 for 3 doughnuts
Tsujiri Premium: Drinks $7-9.80+, Cakes $11.80+
Yatsudoki: Pastries $4.20-8.80

Cuisine Distribution

Japanese (Dominant): IPPUDO, Sushi Tei, Kumachan Onsen, Maze Soba Hototogisu, Ishiro Fusion Bowl, Tsujiri Premium, Yatsudoki, Ginkyo by Kinki

Chinese: Din Tai Fung, Paradise Classic, Xiang Xiang Hunan Cuisine, Lau Wang Claypot Legacy

Seafood: Lo Hey HK Seafood

Western/Fusion: Fireplace by Bedrock, Surrey Hills Grocer, Caffe Beviamo

Bakery/Dessert: Sourbombe Bakery, Baskin-Robbins

Beverages: Mr Coconut, Tsujiri Premium

Hotpot/BBQ: Hip Pot

Group Dining Recommendations

Large Families:

Paradise Classic (zi char sharing style)
Hip Pot (buffet hotpot)
Din Tai Fung (variety of dumplings and dishes)

Intimate Couples:

Fireplace by Bedrock (romantic ambiance)
Ginkyo by Kinki (sophisticated dining)
Lo Hey HK Seafood (atmospheric setting)

Friends Gathering:

Kumachan Onsen (interactive, Instagram-worthy)
Hip Pot (communal hotpot experience)
Surrey Hills Grocer (casual brunch vibe)

Solo Diners:

IPPUDO (counter seating available)
Maze Soba Hototogisu (quick individual portions)
Ishiro Fusion Bowl (personal bowls)

Time-Based Recommendations

Breakfast/Brunch:

Surrey Hills Grocer (Big Breakfast)
Caffe Beviamo (opens 9am)

Lunch:

Ishiro Fusion Bowl (quick, affordable)
Paradise Classic (efficient zi char)
Din Tai Fung (reliable, quick turnover)

Dinner:

Fireplace by Bedrock (premium experience)
Lo Hey HK Seafood (atmospheric evening dining)
Kumachan Onsen (interactive hotpot)

Late Night (After 9pm):

Hip Pot (until 11pm on weekends)
Most restaurants close by 10pm

Dessert/Drinks:

Tsujiri Premium (matcha specialties)
Mr Coconut (refreshing drinks)
Baskin-Robbins (ice cream)
Sourbombe Bakery (gourmet doughnuts)

Chef Techniques & Cooking Methods Summary

High-Heat Wok Cooking

Used by: Lo Hey HK Seafood, Paradise Classic Technique: Extremely high temperatures (200°C+) with rapid tossing creates “wok hei”—the breath of the wok Results: Smoky, charred flavor while maintaining ingredient texture

Sous Vide

Used by: Fireplace by Bedrock (Dirty Duck) Technique: Vacuum-sealed food cooked in precise temperature water bath Benefits: Perfect doneness, moisture retention, then finished with high heat for texture

Wood-Fire Grilling

Used by: Fireplace by Bedrock Technique: Cooking over burning wood imparts smoke and char Complexity: Requires constant heat monitoring, understanding of different wood flavors

Steaming

Used by: Lo Hey HK Seafood, Din Tai Fung Technique: Gentle cooking with steam preserves moisture and delicate textures Critical for: Xiao long bao (must maintain wrapper integrity while melting gelatin inside)

Tonkotsu Broth Making

Used by: IPPUDO, Maze Soba Hototogisu Technique: Pork bones boiled vigorously for 12-18 hours Science: Vigorous boiling emulsifies fat and collagen, creating milky, thick consistency

Hotpot Assembly

Used by: Kumachan Onsen, Hip Pot Technique: Interactive cooking where diners control timing Skill: Understanding different cooking times for various ingredients

Claypot Cooking

Used by: Lau Wang Claypot Legacy Technique: Even heat distribution in clay vessel, develops crispy bottom layer Tradition: Ancient Chinese cooking method that enhances flavors

Aburi (Flame-Searing)

Used by: Sushi Tei, Maze Soba Hototogisu Technique: Quick torch searing to caramelize surface Effect: Adds smoky depth while keeping interior raw or rare

Fermentation

Used by: Sourbombe Bakery (sourdough) Technique: Natural yeast cultures develop complex flavors over time Benefits: Better digestibility, deeper flavor, longer shelf life

Braising

Used by: Din Tai Fung (beef noodle soup), Paradise Classic, Xiang Xiang Hunan Cuisine Technique: Long, slow cooking in liquid with aromatics Results: Tender meat, richly flavored sauce

Menu Design Philosophy Analysis

Traditional Specialists

Din Tai Fung, IPPUDO, Sushi Tei: Focus on perfecting signature dishes with minimal deviation, ensuring consistency

Fusion Innovators

Ginkyo by Kinki, Ishiro Fusion Bowl: Combine techniques and flavors from different cuisines to create new experiences

Customization-Focused

IPPUDO (noodle firmness), Kumachan Onsen (broth selection), Hip Pot (multiple broths): Allow diners to personalize their experience

Instagram-Worthy Concepts

Kumachan Onsen (teddy bear hotpot), Tsujiri Premium (gradient drinks), Sourbombe Bakery (unique flavors): Visual appeal drives social media sharing

Value Propositions

Ishiro Fusion Bowl, Hip Pot, Mr Coconut: Accessible pricing with generous portions appeals to budget-conscious diners

Premium Positioning

Fireplace by Bedrock, Surrey Hills Grocer, Yatsudoki: Higher prices justified by quality ingredients, unique techniques, exclusive offerings

Dish Analysis: Why Certain Combinations Work

Sweet-Savory Balance

Example: Yatsudoki’s Japanese Strawberry Cream Puff

Sweetness from strawberry and cream balanced by buttery, less-sweet choux pastry
Creates satisfying complexity without being cloying

Textural Contrast

Example: Sushi Tei’s Dragon Roll

Crispy fried prawn tempura against soft sushi rice
Creamy avocado provides smooth element
Multiple textures keep each bite interesting

Temperature Contrast

Example: Caffe Beviamo’s Sticky Date Pudding

Hot cake releases warmth and aromatics
Cold ice cream provides refreshing contrast
Temperature difference enhances perception of both components

Umami Layering

Example: Paradise Classic’s Prawn-infused Ebiko Fried Rice

Prawn stock (glutamates from prolonged cooking)
Whole prawns (inosinates from fresh seafood)
Ebiko/shrimp roe (concentrated seafood umami)
Multiple umami sources create depth without MSG

Acid-Fat Balance

Example: Xiang Xiang’s Sour and Spicy Chicken Gizzards

Vinegar/pickled chilies cut through the richness of the organ meat
Makes what could be heavy feel light and refreshing

Numbing-Spicy (Málà)

Example: IPPUDO’s Karara Men

Sichuan peppercorns create tingling numbness
Chili provides heat
Together, they allow higher spice tolerance and enhance other flavors

Seasonal & Limited Time Offerings

Strategic Limited-Time Items

Baskin-Robbins Dubai Chocolate with Dorayaki (till May 28, 2025):

Capitalizes on viral food trends
Creates urgency to visit
Attracts social media attention
Tests new products before committing long-term

Why Limited Editions Work:

FOMO (Fear of Missing Out): Drives immediate visits
Menu Freshness: Prevents menu fatigue for regulars
Test Market: Gauges customer interest before permanent addition
Social Media Buzz: Limited items generate more shares and posts
Premium Pricing: Customers accept higher prices for exclusive items

Comparing Similar Restaurants

Hotpot Specialists: Kumachan Onsen vs Hip Pot

Kumachan Onsen:

Premium positioning with unique presentation (teddy bear pot)
Japanese-style broths (Collagen, Prawn Cream Sauce)
À la carte ordering with focus on quality
Instagram-worthy experience
Higher price point

Hip Pot:

Buffet-style for unlimited value
10 broth options including Mala, Tom Yam, Herbal
Late-night operation (until 11pm)
Budget-friendly
Social, sharing-focused

Who Should Choose What:

Kumachan: Special occasions, Instagram photos, trying premium Japanese hotpot
Hip Pot: Large groups, big appetites, variety seekers, late-night diners

Japanese Chains: IPPUDO vs Sushi Tei vs Maze Soba Hototogisu

IPPUDO:

Specialization: Tonkotsu ramen
Signature: Creamy pork broth
Customization: Noodle firmness levels
Price: $
Best for: Ramen purists

Sushi Tei:

Variety: Comprehensive Japanese menu
Signature: Specialty rolls, Pitan Tofu
Heritage: Original location in Holland Village (1994)
Price: $ – $$
Best for: Groups with varied preferences

Maze Soba Hototogisu:

Specialization: Mazesoba (dry ramen) and regular ramen
Pedigree: Connected to Michelin-starred Tokyo location
Customization: Sauce color (white/black/red) and spice levels
Price: $
Best for: Those seeking authentic Nagoya specialty, Michelin pedigree

Chinese Options: Din Tai Fung vs Paradise Classic vs Xiang Xiang

Din Tai Fung:

Style: Taiwanese, dumpling specialist
Atmosphere: Nostalgic Taiwanese design
Signature: Xiao long bao, egg fried rice
Price: $$
Best for: Reliable quality, special occasions, tourists

Paradise Classic:

Style: Zi char (family-style Chinese)
Signature: Prawn broth dishes
Price: $
Best for: Family gatherings, sharing multiple dishes

Xiang Xiang Hunan Cuisine:

Style: Regional Hunan (sour-spicy)
Signature: Sour and Spicy Chicken Gizzards, Spicy Bullfrog
Price: $
Best for: Adventurous eaters, those seeking regional Chinese authenticity

Quality Indicators to Look For

Fresh Ingredients

Signs:

Daily specials boards (indicates fresh market purchases)
“Limited portions available daily” (Fireplace’s Suckling Pig)
“Baked fresh daily” (Caffe Beviamo’s Sticky Date Pudding)

Technique Mastery

Indicators:

Open kitchens (Din Tai Fung, IPPUDO) show confidence in process
Specific cooking time mentions (Paradise Classic’s 6-hour prawn broth)
Michelin connections (Maze Soba Hototogisu)
Chef credentials (Sourbombe Bakery’s MasterChef founder)

Consistency

Signs:

Multiple locations (Ishiro: 10 locations; Mr Coconut, Surrey Hills Grocer: 5 locations)
Long operational history (Caffe Beviamo: 20+ years)
Chain restaurants (IPPUDO, Din Tai Fung, Sushi Tei)

Ingredient Quality

Indicators:

Organic and preservative-free mentions (Caffe Beviamo)
Specific sourcing (Japanese strawberries at Yatsudoki)
Premium ingredients (uni, bone marrow, truffle)
Homemade components (Xiang Xiang’s homemade ngoh hiang)

Dining Strategies for One Holland Village

First-Time Visitor Strategy

If You Have 2-3 Hours:

Start with Din Tai Fung for xiao long bao (iconic, can’t miss)
Walk around to browse and digest
Get dessert at Tsujiri Premium (matcha drinks) or Sourbombe Bakery (unique doughnuts)

If You Have All Day:

Brunch: Surrey Hills Grocer (Big Breakfast)
Afternoon Snack: Mr Coconut (coconut shake)
Dinner: Fireplace by Bedrock (wood-fired specialties)
Dessert: Yatsudoki or Baskin-Robbins

Repeat Visitor Strategy

Focus on Specialists:

Try restaurants with unique offerings not found elsewhere
Priority: Maze Soba Hototogisu (Michelin pedigree), Kumachan Onsen (teddy hotpot), Xiang Xiang (Hunan cuisine)

Explore Regional Cuisines:

Move beyond familiar chains to regional specialists
Xiang Xiang (Hunan), Paradise Classic (prawn broth specialty)

Group Dining Strategy

Small Group (2-4 people):

Kumachan Onsen: Share hotpot experience
Paradise Classic: Order 3-4 zi char dishes to share
Ginkyo by Kinki: Small plates tasting menu style

Large Group (6+ people):

Hip Pot: Buffet ensures everyone gets what they want
Din Tai Fung: Multiple dumplings and dishes to share
Fireplace by Bedrock: Suckling pig serves large groups

Budget-Conscious Strategy

Best Value Meals:

Ishiro Fusion Bowl: Complete meal under $15
Mr Coconut: Drinks under $6
Lau Wang Claypot Legacy: Claypot from $9
Hip Pot: Buffet for unlimited eating at $18.90++

Splurge-Worthy Splurges:

Fireplace by Bedrock: For special occasions, wood-fired cooking worth the premium
Sourbombe Bakery: $15.50 for three unique sourdough doughnuts is reasonable for artisan quality

Final Recommendations by Dining Goal

Best for First Dates

Ginkyo by Kinki – Sophisticated, intimate, impressive
Fireplace by Bedrock – Romantic wood-fire ambiance
Caffe Beviamo – Relaxed, conversation-friendly

Best for Families with Children

Paradise Classic – Familiar zi char, variety for picky eaters
Din Tai Fung – Kid-friendly dumplings, comfortable environment
Kumachan Onsen – Fun teddy bear presentation appeals to children

Best for Instagram Content

Kumachan Onsen – Teddy bear hotpot is supremely photogenic
Tsujiri Premium – Gradient drinks, aesthetic cakes
Sourbombe Bakery – Unique, colorful doughnuts

Best for Food Enthusiasts

Maze Soba Hototogisu – Michelin pedigree, authentic Nagoya specialty
Fireplace by Bedrock – Wood-fire technique showcase
Xiang Xiang Hunan Cuisine – Regional Chinese authenticity

Best for Quick Meals

Ishiro Fusion Bowl – Fast donburi and udon
Mr Coconut – Grab-and-go drinks
Baskin-Robbins – Quick ice cream stop

Best for Adventurous Eaters

Xiang Xiang Hunan Cuisine – Chicken gizzards, bullfrog
Lo Hey HK Seafood – Uni mayo prawn balls, pickled chilli fish
Ginkyo by Kinki – Fusion experimentation

Best for Vegetarians

Caffe Beviamo – Basil pesto pasta, salads
Tsujiri Premium – Matcha drinks and desserts
Surrey Hills Grocer – Can customize breakfast items
Note: Most restaurants can accommodate with advance notice

Conclusion: One Holland Village as a Dining Destination

One Holland Village successfully addresses the area’s historical parking challenges while establishing itself as a comprehensive dining destination. The mall’s restaurant curation demonstrates strategic thinking:

Strengths:

Diverse Cuisine Representation: From hawker-inspired (Ishiro) to premium (Fireplace), budget to luxury
Chain Reliability: Established brands (Din Tai Fung, IPPUDO) provide comfort for conservative diners
Unique Concepts: Specialists like Kumachan Onsen and Maze Soba Hototogisu offer experiences unavailable elsewhere
All-Day Dining: Breakfast through late-night options accommodate different schedules
Cultural Heritage: Sushi Tei’s return to original location creates emotional connection

Areas for Growth:

Limited halal-certified options beyond Baskin-Robbins
Could benefit from more vegetarian/vegan specialists
Delivery information could be more prominent

Overall Assessment: One Holland Village elevates the neighborhood’s dining scene beyond its bohemian roots, offering polished, contemporary options while maintaining accessibility through diverse price points. The 500+ parking spaces solve a critical pain point, making the destination viable for West-siders and beyond.

For food enthusiasts, One Holland Village warrants multiple visits to fully explore its diverse offerings—from Michelin-pedigreed mazesoba to artisan sourdough doughnuts, wood-fired meats to teddy bear hotpot. The development represents Singapore’s evolving food landscape: respecting tradition while embracing innovation, maintaining accessibility while pursuing quality.

Quick Reference Guide

Must-Try Signature Dishes:

Din Tai Fung: Xiao Long Bao
IPPUDO: Akamaru Shinaji Ramen
Kumachan Onsen: Teddy Bear Hotpot
Fireplace by Bedrock: Dirty Duck
Sourbombe Bakery: Basque Burnt Cheesecake Doughnut
Paradise Classic: Braised Big Prawn Hor Fun
Maze Soba Hototogisu: Aburi Chicken Maze Soba

Operating Hours: Most restaurants 11am-10pm; check individual listings for variations

Address: 7 Holland Village Way, One Holland Village, Singapore 275748

Parking: 500+ lots available

Public Transport: Well-connected to MRT and bus services

Reservation Recommended: Din Tai Fung, Fireplace by Bedrock, Ginkyo by Kinki (especially weekends)

Walk-In Friendly: Most casual dining options, food court-style eateries