NUS Food and Travel Club

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NUS Food and Travel Club

FAT Club Consultancy evolved from a humble gourmet club in NUS () started by a passionate group of foodies. Get in touch with us today.

Our consumer-centric solutions focus mainly on brand design, concept creation, and menu development.

12/08/2026

[Telok Ayer] This charming little 12-seater basement bar has a cool vibey atmosphere, but more importantly, some of the tastiest cocktails we’ve had in a while. The Cold Soup is a savoury blend of soju, dashi, cucumber, and sesame, perked up by the sharp acidity of apple vinegar, while the Nasi Lemak evokes its namesake with flavours of coconut, pandan, and lemongrass. But what really knocked it out of the park was the dangerously drinkable BKT—literally warm bak k*t teh broth spiked with vodka, absinthe, and chilli padi if you wish. Ridiculously delicious— I found myself taking smaller sips just to make the drink last longer. You should definitely make reservations. Hup San Social Club June Baek
No Go
Can Go
Must Go👍🏼

11/08/2026

[Telok Ayer] Had to drop by for this stunning summer special of beautifully sweet Sicilian tiger tomatoes on a bed of creamy straciatella and intense tomato jam, all on a shatteringly crisp puff pastry shell. Their new desserts are also worth the visit alone— a silky smooth panna cotta with the subtle sweetness of white corn, topped with crispy sorghum to give an almost popcorn-like sensation when paired with the corn flavour, and a moist castella cake with a delicate jasmine tea cream. Le Bon Funk
No Go
Can Go
Must Go👍🏼

10/08/2026

[Outram Park] They’ve been at the top of their game for over a decade, serving inventive modern tapas that deliver big flavours without falling into the gimmicks that so often plague creative cooking. You’ll find Spanish staples like croquetas, bacalao and carabineros alongside clever riffs on the classics—salmorejo with burrata ice cream, or smoked sardines paired with roasted pepper sorbet. The combinations might sound unconventional, but everything works a treat. If you haven’t been to Esquina you might be 15 years late, but better late than never. Carlos Montobbio
No Go
Can Go
Must Go👍🏼

09/08/2026

[Somerset] They’ve only been open a year, but Ramen Soshiji has quickly become our favourite ramen spot in Singapore. Whether you’re after a delicate shoyu or a hearty tonkotsu, they consistently put out some of the most authentic and delicious bowls around. Their latest tori paitan is every bit as good as what’s come before. The broth is rich and creamy yet clean, with a deep, comforting chicken flavour. It comes with sea salt sakura ebi and ginger as garnishes, though honestly the broth is good enough to stand entirely on its own. P.S. If you’re coming for dinner, queue before they open or swing by much later since they’re open till 4am. Eiji
No Go
Can Go
Must Go👍🏼

06/08/2026

[New Bahru] Their roasted suckling pig here is outstanding— the crackling shatteringly crisp, with juicy, tender flesh beneath. It’s quite a unique preparation because they also slather on a savoury bean paste on the meat which seasons each bite thoroughly. The Teochew chilled prawns are equally delightful, the plump crustaceans taking on just enough of that shaoxing marinade without overwhelming its own sweetness. San Shu Gong Singapore
No Go
Can Go
Must Go👍🏼

05/08/2026

[Eunos] My golden standard for laksa. You get that gritty, grainy rempah running through the broth which brings plenty of fragrance and texture. It’s rich in coconut but not overwhelmingly so—perfectly balanced with all that spice and aromatics. It’s topped with a good amount of prawns, fish cakes, and cockles, but really it’s all about that superb broth.
No Go
Can Go
Must Go👍🏼

04/08/2026

[Orchard] We first visited Summer Hill back in 2018, when they were a cosy neighbourhood bistro tucked beneath an HDB block in Sunset Way. Eight years on, they’ve moved to the heart of Orchard but they’re still serving the same hearty, rustic French cooking that they’ve been known for. Coming back made us wonder why we’d waited so long. The pork chop, wagyu onglet and lamb ribs are all beautifully grilled, deeply flavourful, and exactly the sort of honest, unfussy food we love. The menu is broad enough so it’s easy to find something for everyone. For the quality of food they’re putting out, there really should be more filled tables here— especially on a Friday night. Anthony Yeoh
No Go
Can Go
Must Go👍🏼

03/08/2026

🎉 30K GIVEAWAY🎉
There really isn’t another spot in Singapore quite like Carlitos Casa de Comidas —a cosy neighbourhood bar that captures the spirit of Spain, where you can drop in for a crisp caña and a few classic tapas, whether it’s patatas bravas, gambas al ajillo, or croquetas. They’ve recently launched the El Siete Tapas Selection menu, and to celebrate our little milestone, we’re giving 5 lucky winners the chance to enjoy this 7-tapas feast on us.

To participate:
• Make sure you’re following both NUS Food & Travel Club and Carlitos Casa de Comidas
• Tag your tapas-loving friends and make sure everyone’s following both accounts
• Share this post to your Stories and tag us for an extra chance to win

Contest ends Friday 7 August. 5 winners will be randomly chosen to win the El Siete Tapas Selection menu.

02/08/2026

[Katong] My go-to when the prawn noodle cravings hit. What makes theirs unique is the robust and full-bodied broth with a delicate balance between the rich crustacean and pork flavour—it’s not the usual dark brown briny soy sauce broths that most prawn noodle stalls have. My order is always the large bowl with tender pork ribs, and an extra bowl of pig tail soup.($10) P.S. Stop complaining that they don’t give free soup refills here— why would they give you something for free when it’s that valuable? The reverse is also true for places that give you unlimited refills, and you can taste the obvious difference between those and the broth here.
No Go
Can Go
Must Go👍🏼

31/07/2026

[Dempsey] Always a treat to be back here, revisiting old favourites while discovering a few excellent new additions. The porchetta is a standout: impossibly juicy beneath crackling that’s as crisp as you’ll find, lifted by a bright salsa verde, grilled apples and a deeply savoury pork jus. The oysters bathed in an unctuous uni butter are pure decadence, while the meaty ham hock terrine takes you straight to a French bistro with its rustic comfort. A note to self: when the bossman Dave Pynt gently suggests reducing your order because “you have quite a lot of food,” it’s probably worth reflecting on the amount of food we eat. BurntEnds.SG Patrick Leano Luke Cawsey
No Go
Can Go
Must Go👍🏼

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