Liv Residences Serviced Apartment Novena

The entrance to this intimate restaurant in a refurbished colonial house is flanked by an imposing display of wine bottles, including many interesting Italian vintages. The interior is elegantly furnished with refined contemporary charm. They serve set menus comprising impeccably executed dishes. Signatures include house-made tagliatelle with freshly shaved and intensely aromatic white truffle. Wine list comes with options of Italian labels, natural wine and whisky flyer.

You won’t have any trouble finding this enduringly popular restaurant – its colourful neon sign will guide you in from afar. The group may have expanded over the years but this is the original branch, opened in 1983. Their signature boiled chicken, which boosts succulent and tender meat, is still the biggest draw and comes in three different sizes, but those looking for a full zi char feast won’t be disappointed. Avoid peak times if you’re not prepared to queue.

Their famous Hokkien mee is made with rice vermicelli and yellow egg noodles, which are topped with prawns and squid for that umami flavour – even better with a helping of spicy homemade chilli sauce.

The sliced fish bee hoon (rice vermicelli) comes in a flavourful, milky fish stock, with fried garlic bits for extra fragrance and crunch. Also worth trying are the tom yam soup, seafood soup and fried fish head bee hoon.

Further to a recent refurbishment, the interior still exudes luxury and elegance, but in an updated, understated manner. The head chef, who honed his craft at the Tokyo branch for over 12 years, champions a refined take on Chūka Sichuan cooking. Try his signature mapo tofu, or the stir-fried Hokkaido Mangalica pork – packed with bold flavours, it is also bursting with umami, thanks to the fatty pork belly and a blend of fermented bean sauces.

The chef hails from Osaka and honed his skills in some of Tokyo’s top kitchens. In his 6- or 8-course omakase menu, he revisits his Japanese roots with classic French techniques. Exquisite dishes made with quality seasonal Japanese produce taste light, sophisticated and subtle. With only 16 seats at the pine wood counter overlooking the open kitchen, reservations are recommended. The immaculate service further adds to the experience.

Noodles are cooked-to-order with nicely layered flavours and textures in every bite. Crispy dried plaice, fluffy cracklings, and tender pork liver are all meticulously prepared. Expect to queue any time of the day.