The American Mass Hall – Classic American Cuisine with Vibrant Nuances of Asian Flavours [MEDIA INVITE]

The culinary scene within Singapore’s CBD is vibrant, however, it can be challenging to find classic American Cuisine. The departure of traditional American casual franchises such as Chilli’s, TGI Friday, Dan Ryan and Tony Roma’s left a gaping hole in American casual dining. Recognising the void in the market, Chef Heman Tan, a seasoned culinary professional and co-owner entered this bustling CBD dining scene with The American Mass Hall (“AMH”). An American-theme restaurant, focusing on classic American cuisine with a vibrant infusion of Asian zest, the signature of Chef Heman.

The Entrance

Sofa Seating & Photo Zone

The décor is a blend of traditional American Southern casual steakhouses with a modern touch. The indoor dining tables and chairs use dark colour wood, usually found in a traditional Southern steakhouse. The modern touch comes in their Instagram Sofa section that invites you to take photos, complete with cowboy hats as props.

Part of the Dining Area

We kicked off the tasting with Mass Hall’s Oyster Bay [$5 per piece] – Ice Smoked, Japanese Oysters, Orange Granita (min 3 pcs). The oysters made a grand entrance with the dry-iced effect when served on the table. They are plump, juicy and refreshing. The orange granita sparks a citrussy flavour and the balsamic vinegar pearls add a lovely sweetness to the oysters.

Mass Hall’s Oyster Bay

Hush Puppy Corn Ball [$8] – Corn Ball, Spicy Mayo. It is a Southern side dish, that originated from Louisiana. Hush puppies are made from deep-fried cornmeal or wheat flour dumplings. It has a crispy exterior and chewy interiors with juicy corn kernels. Served with spicy mayo, it will get your appetite going for the rest of the meal.

Hush Puppy Corn Ball 

Mass Hall’s Baked Garlic Bun [$5] – Garlic Butter, Loaf. Instead of using baguettes, AMH uses hot dog buns. Each bun has a crispy exterior and fluffy interior filled with garlic butter. Extra layer of garlic butter mix will make it even better. LD says that it tasted like old school garlic bread from childhood.

Mass Hall’s Baked Garlic Bun 

Home Made Mushroom Soup (GF) [$9] – Champignons, Shitake, Cream; French Onion Soup [$9] – Red & White Onion, Vegetable Stock, Gruyere Cheese. Both these soups are made from scratch. If you are gluten intolerant, please inform the service staff and they will leave out the croutons from the mushroom soup. While the mushroom soup is delicious, the French Onion soup is just superb. Sweet, robust and packed with solid vegetable essence. Yummy!

Home Made Mushroom Soup 

French Onion Soup 

Burrata “Boo-rah-tuh” [$19] – Burrata, Parma Ham, Tomatoes, Watermelon, Balsamic Reduction Salad. Our favourite cheese and salad. The creaminess of the burrata paired well with Parma ham and balsamic reductions. The sweet juices from the watermelon and tomatoes round up the ingredients on the plate nicely.

Burrata “Boo-rah-tuh"

Continuing with the Burrata theme, The Burrata Lava Cheesy Wonderland Lovers [$24] – Burrata, Mozzarella, Gruyere, Tomato Coulis. This American Sour Dough Pizza comes in oval shape and is loaded with generous toppings of triple cheese. It is creamy, cheesy and it has that WOW pull cheese effect when we take a slice.

The Burrata Lava Cheesy Wonderland Lovers 

Chili Crab Mac & Cheese [$18] – Crab Meat, Mac & Cheese. An American classic dish with a local twist. When I had my first bite of just mac and cheese, the “Jelakness” just hits me. But once I incorporated the Chilli Crab, the spicy and tangy sauce just cuts through the overwhelming richness from the creamy cheese and balances this dish nicely.

Chili Crab Mac & Cheese 

The Octopus [$22] – Sous Vide Octopus, Mashed Potato, Sous Vide Egg. Super tender octopus, combined with velvety mashed potatoes and sous vide egg. Watch out for the spicy paprika kick in the egg that brightens up this dish.

The Octopus

For the Meats, we had Iberico Platters, “Bone-drop” BBQ Iberico Prime Ribs [$39] – 700gm BBQ Iberico Prime Ribs, Cole Slaw, Pineapple Salsa. True to its name, Chef Heman effortlessly pulled out the bones. The meat is very tender, juicy and infused with paprika hickory BBQ sauce. The classic coleslaw is crunchy and creamy, while the pineapple salsa balances the dish nicely.

“Bone-drop” BBQ Iberico Prime Ribs
Image Credit: The American Mass Hall

For the Meats, Steaks, Fish and Chicken dishes, you can choose one or two side dishes to your liking. Those side dishes are Classic Creamy Spinach, Corn Nibbles with Bacon & Cheese, French Fries, Potato Wedges, Baked Potato with Sour Cream & Bacon, Mushroom Ragout, Smashed Potatoes, Coleslaw, Seasonal Veggies, Onion Rings, Butter Rice, and Sous Vide Egg with Brown Jus.

The Menu 

Angus Beef Short Rib [$30] – 120-Day Grain Fed Angus Beef Short Ribs. This dish is brought to your table, covered with a glass dome filled with smoke. Once settled, the service staff will slowly remove the dome and the smoke will slowly dissipate, leaving this dish infused with a smoky aroma. The beef short ribs are braised to fork tender and served on top of smooth and creamy mashed potatoes. The additional red wine sauce on the side adds the OMPH factor to this dish. A comforting dish for me.

Angus Beef Short Rib 

Cajun Blackened Barramundi Fillet [$25] – Grilled Barramundi Fillet, Cajun Spice, Pineapple Salsa. A Southern-style dish, where the fish is coated with spice blend and seared on a hot pan. The searing released a lovely aroma, while the spices absorbed into the fish and created a nice black crust on our barramundi fillet. It is plated with pineapple salsa and a wedge of lime.

Cajun Blackened Barramundi Fillet 

My Premium Fish & Chips [$18] – Battered Barramundi Fillet & Tartar Sauce. A perfectly fried barramundi fish fillet. The exterior is crispy and crunchy, while the fish remain moist and flaky. Our fish and chips are plated with potato wedges and corn nibbles with bacon & cheese. Not to worry, you can still choose the traditional fries for your sides if you want.

My Premium Fish & Chips 

Spaghetti Prawn Aglio Olio [$22] – Spaghetti Chilli, Garlic, Bacon, Prawn, Button Mushroom. The aglio olio here is created using Chef Heman’s Aglio Olio Chilli Paste produced with Kwong Cheong Thye Asian Sauce Manufacturer. This al-dente spaghetti dish can only be described as EXPLOSIVE and not for the faint-hearted, but those who are in for kick, this is the best dish.

Spaghetti Prawn Aglio Olio 

We finally reached the desserts. Tiramisu [$9] – Espresso infused Tiramisu, Gelato; Crème Brûlée Cempedak [10] – Burnt Cream, Cempedak, Popping Candy, Gelato; and Deconstructed Apple Crumble [$9] – Green Apple, Popping Candy, Gelato. These trio of desserts round up the lunch nicely.

Crème Brûlée Cempedak, Tiramisu &
 Deconstructed Apple Crumble

The deconstructed apple crumble has a light buttery crumble, paired well with a touch of sourness from the green apple and vanilla gelato. The tiramisu is creamy and loaded with a solid shot of espresso. The Crème Brûlée Cempedak takes the crown for me. The Cempedak in the crème just explodes when you bite into it, and it is just rocking when it is paired with the caramelised torched sugar.

Root Beer Float

Overall, we had a great time feasting on casual American cuisine curated by Chef Heman and his team. Instead of serving the typical classic dishes, Chef Heman incorporates his signature flair to the dishes. Our favourite dishes are Mass Hall’s Oyster Bay, The Burrata Lava Cheesy Wonderland Lovers, The Octopus, Angus Beef Short Rib and Premium Fish and Chips. Not forgetting the Tiramisu and Crème Brûlée Cempedak. Check out The American Mass Hall for your next dining destination!! Cheers!!

Drink Menu

Thank you very much Engagevu and The American Mass Hall team for the invitation.

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $11 - $25; $26 - $50

American Mass Hall

2 Mistri Road

#01-01 Lumiere

Singapore 079624

T: +65 9743 0116

F: https://www.facebook.com/AmericanMassHall

IG: @americanmasshall

OH:

Mon – Sat: 11.00 – 22.00

Closed on Sun

Le Cheng – Authentic Hainanese Flavour [MEDIA INVITE]

Le Cheng Hainanese Chicken Rice is a concept by Ah Seng, a Hainanese and the boss / founder of Gu Zao Ren, renowned for its homely Hainanese and Taiwanese cuisine. Le Cheng is named after a town in Hainan where Ah Seng grew up. The opening of Le Cheng signifies a celebration of 25-years family tradition and the years of Ah Seng’s dedication to mastering Hainanese dishes.

Le Cheng Hainanese Chicken

Gu Zao Ren

One of the most renowned Hainanese dishes, also known as the Singapore National dish is Chicken Rice. Le Cheng Kampong Chicken [$21.80 half / $41.80 whole]. Le Cheng uses Kampong Chicken as it delivers more flavours. We had half portion because we wanted to try the breast and thigh meat.

Le Cheng Kampong Chicken - Half

The thigh meat is juicy and succulent. The meat is packed with flavour and the chicken skin is also bouncy. While Kampong chicken breast meat is usually dry and though, Le Cheng cooked their chicken spot on. It is juicy and bursting with flavour.

Le Cheng Kampong Chicken - Half

For the chicken rice [$1], it is aromatic and infused with chicken broth. Each grain of rice is plump and not mushy. LD also approve their thick and rich chilli sauce plus the zesty ginger.

Chicken Rice with Chicken Breast

White Pepper Claypot Chicken Soup [$28 / $48], another Le Cheng Signature dish. Crafted with a secret blend of spices that includes ginger, black fungus, wolfberries and chicken oil. The broth is robust, creamy and followed by a mild pepper kick. Yes, LD and I find the pepper is mild, it can be better if it increases by 30%. The chicken has a pleasant chewiness, yet very tasty.

White Pepper Claypot Chicken Soup

To enjoy the flavour of the White Pepper Claypot Chicken Soup, you can order some Add Ons [$4 each]. We decided on White Tofu, Chinese Cabbage and Enoki Mushrooms. Other options available are Vermicelli, Bee Hoon, Thick Bee Hoon, Lettuce, Spinach, Seaweed and Yam.

White Tofu, Chinese Cabbage and Enoki Mushrooms

Accompanying our chicken rice meal are some popular dishes in Gu Zao Ren. Yes, Le Cheng is located beside Gu Zao Ren and they share the same kitchen. Therefore, you can still order dishes from Gu Zao Ren.

Le Cheng Menu 1

Le Cheng Menu 2

Gu Zao Ren Menu

Fried Fermented Pork [$14 / $16]. A dish that I always order when I go to Gu Zao Ren. Perfectly marinated, the exterior is crispy and the meat is so juicy, that just melts in your mouth.

Fried Fermented Pork

Fried Sotong with Ginger & Onions [$14 / $16]. A nicely executed zi char dish. The sotong is tender and bouncy, coated and infused with the sauce from the ginger and onion.

Fried Sotong with Ginger & Onions 

Green Dragon Vegetables with Mushroom [$12 /$14]. Fresh, tasty and we can taste the natural flavour of the green dragon vegetables. Fried Bean Sprout with Salted Fish [$10 / $12]. LD & I love the crunchy texture of the bean spouts and we can taste the salted fish in the background. However, we wish there is more salted fish bits.

Green Dragon Vegetables with Mushroom 

Fried Bean Sprout with Salted Fish

The décor of Le Cheng is kept to the minimum. The place is clean, bright and air-conditioned. The focus here is solely on the food.

Part of the Dining Area

Overall, LD and I like the Le Cheng chicken rice. It is well-executed, tasty and very comforting. The White Pepper Claypot Chicken Soup is good communal and comforting hotpot dish that bring people together. While the other zi char dishes are good, the Fried Fermented Pork stands out among the rest. A must-order dish here. Do visit Le Cheng for their Kampong Chicken Rice and their homely dishes. Cheers!!

Jumbo Iced Lemon Tea - Super SHIOK!!

Thank you very much Protegie Consultancy and Le Cheng team for the invitation.

Food & Drink: 7.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 6.5/10

Budget per Person: $11 - $25

Le Cheng

389 Changi Road

Singapore 419838

T: +65 9022 7789

W: https://lechenghainanesechickenrice.oddle.me/en_SG/

F: https://www.facebook.com/lechenghainanesechickenrice/

IG: https://www.instagram.com/lechengsg/

OH:

Mon – Fri: 10.00 – Midnight

Sat & Sun: 09.00 – Midnight

Dutum Korean BBQ – Lotte Wagyu Beef and Dutum Pork

Dutum Korean BBQ Restaurant (“Dutum”) is the latest Korean BBQ joint in Singapore K-Town, Tanjong Pagar. LD and I were supposed to try its sister restaurant, however, as that restaurant has a long waiting list, they referred us to try Dutum. To our surprise, Dutum is owned and operated by John, an old friend that we know from another K-BBQ joint. After completing his National Service in South Korea, he got married and return to Singapore with his family.

Dutum Korean BBQ

Dutum only opened its doors in July 2024. The restaurant looks clean and classy. The copper gold exhaust pipes and signboard make it look “atas” and give you the confidence that you will be well looked after here.

Dutum Interior

Here are some of the items that we have tried for the past 2 visits. Premium Beef Set [$145] – Wagyu Ribeye, Wagyu Oyster Blade, DUTUM Prime Beef. Complimentary 1 Vegetable stick & Steamed Egg.

Banchan and Sauces

Dutum uses Lotte Wagyu Beef that are raised on Hanwoo Diet. For those who have been to Korea, you will know that Korean Beef (Hanwoo) is one of the best premium beef in the market. The marbling of the beef is superb and you can expect a #Beefgasm experience. Luckily, Dutum also provide a full service, meaning the service staff will bbq the meat for you on your table.

Premium Beef Set

Dutum also uses Korean charcoal for their BBQ, to ensure consistency of the fire. The beef set is cooked on cast iron grill plate, that helps to seal the juice in the meat. All the beef are cooked to the point of medium rare. The ribeye is just fantastic. Juicy and melts in your mouth. The oyster blade has a lovely bite to it, where you can taste the flavour of the meat more. Not forgetting the prime beef, for the explosive flavour. Yummy!!

Wagyu Ribeye

Wagyu Oyster Blade

DUTUM Prime Beef

Premium Pork Set [$90] – DUTUM Pork Belly, DUTUM Pork Neck, Pork Finger Rib. Complimentary 1 Vegetable stick & Steamed Egg. Dutum’s Fire-Oven Pork undergoes a preliminary cooking process at 500 degrees C in a fire oven to achieve a succulent and crispy texture. Subsequently, it is further cooked with charcoal, on a steel mesh grill to enhance its flavour with a smoky essence.

Premium Pork Set

DUTUM Pork Belly

The pork belly has a crisp exterior, followed by juicy and succulent meat. What a #Porkgasm experience. The pork neck is leaner compared to pork belly, but it is still packed with flavours. However, my favourite cut of the pork is the pork finger ribs. Just think of a prime cut from the pork ribs. It is juicy, bouncy, full of flavours. Unlike pork belly which can be overwhelming, these pork finger ribs are just perfect for bbq. Don’t forget to eat the pork with the housemade ginger and spring onion paste. It looks similar to wasabi, but it tastes totally different. Drool!!

Pork Finger Rib

Potato Pancake, Pork Finger Rib, DUTUM Pork Neck

Steamed eggs are complimentary from the premium beef set and premium pork set. They are fluffy and bouncy (Toing!! Toing!!).

Steamed Egg

Soy Marinated Crab [$48]. Housemade by John’s Mother-In-Law. LD totally vouches for this. The crabs are fresh and the soy marinated is spot on, you just won’t stop. Unlike the factory-made version, that usually very salty, LD does not need any rice to enjoy this Ganjang-gejang. A must-order for crab lovers.

Soy Marinated Crab

Spicy Chicken Feet Set [$70] - Fish Roe Rice Ball & Steamed Egg. LD and her friends enjoy this. True to its name, spicy chicken feet can be one of the spiciest items in Korean food. That numbing spicy flavour is accompanied by the crunchy and chewy texture of the chicken feet. Even though, they are all “blowing fire” by the spiciness, they simply cannot stop themselves.

Spicy Chicken Feet

The fish roe rice ball come early before they even start cooking the chicken feet. I always think of this as a deconstructed Gimbab. When you mix it well, you get a “Flavour Bomb” rice balls.

Fish Roe Rice Ball

Fishcake Soup [$35]. This fishcake is tasty and bouncy. What I like about fishcake soup is the pepper broth. The broth gave that warm feeling, just like when we are slurping our Singapore Bak Kut Teh, the pepper version. It also works wonders to open up your appetite or as a final dish. Usually, I will ask for a packet of Ramyeon or two to add to the broth, but we have ordered too much. (Do note: the standard version of this fishcake soup comes with 5 sticks of fishcake).

Fishcake Soup

Potato Pancake [$25]. Korean version of Rosti. It is crispy and delicious. The key to this dish is to let it cool down, don’t eat it immediately. After 10 minutes, the crispiness of the batter and potato will have set. I tried one piece when it just came out, but when I tried the second piece after 10 mins, I was blown away. Yum!!

Potato Pancake

Cheese Bomb Fried Rice [$20]. The fried rice, cheese, fried egg and seaweed are prep on the square box and heated up on the charcoal. It is then shaken and served. While the idea is good, I find it MEH!! The flavours are separated from each other and the cheese all the ingredients together. The heating process also made the fried egg overcooked.

Cheese Bomb Fried Rice

Spicy Rice Cake [$20]. I did not try this but our friends’ feedback, it is spicy and got KICK!

Spicy Rice Cake

Yukhoe Spicy Cold Noodle [$25]. LD found a dish that combines two of her favourite ingredients. Cold Noodle and Raw Beef. The raw beef is fresh, while the spicy cold noodle is awesome and flavourful. The broth is robust, tangy and refreshing.

Yukhoe Spicy Cold Noodle 

I personally like the original Cold Noodle [$18]. Served chilled, the Mul-naengmyeon is just refreshing. The broth is robust and tangy with a hint of sweetness from the sliced pear. The buckwheat noodle is smooth and bouncy. I like the version at Dutum because it is served super chill and the tanginess in the broth is just right to balance the greasiness from the Korean BBQ.

Cold Noodle

Overall, we were impressed by the quality of the food at Dutum. The wagyu beef and pork are memorable, and the taste of the food seems to be suitable with our palate. Not forgetting, the service staff are very experienced and they do also ensure the meat are barbequed to perfection. What else can you ask for. Definitely, our go-to K-BBQ Restaurant from now on. Geonbae!! Cheers!!

Food & Drinks: 9/10

Value: 8.5/10

Service: 8.5/10

Ambiance: 8.5/10

Budget per Person: $51 - $80; $81 & Above

Dutum Korean BBQ Restaurant

57 Tanjong Pagar Road

Singapore 088478

T: +65 9355 8550

F: https://www.facebook.com/dutum.korean.bbq.restaurant/

IG: @Dutumsg

OH:

Tue – Fri: 12.00 – 15.00; 17.00 – Midnight (L.O. 23.00)

Sat – Sun: 12.00 – Midnight (L.O. 23.00)

Closed on Mondays