Behind Closed Doors: An insider’s look at Ion Orchard’s most unique dining spots

And it was there at Bacha Coffee that our duo started their day. Koh and Kwok met up with coffee master Jessica, who invited them to inhale the rich, intoxicating aromas of two distinct coffee varieties: the Elephant King and Sweetheart. Moving on to the elegant settings of the coffee room, it was time for the pair to enjoy the full Bacha Coffee experience. Jessica guided them through the subtle notes and complexities of the brand’s finest coffees. Their pick of the day was the Grand Moka Matari Coffee, a rare Yemeni brew which features notes of apricot, dark chocolate, and dates, with hints of caramel and spice. “Coffees from Yemen are notoriously difficult to acquire as the yields are low,” Jessica shared. “That is what makes the Grand Moka Matari such a popular choice here at Bacha Coffee.” 

She also demonstrated how to enhance their coffee experience with the addition of Chantilly cream, freshly ground Tahitian vanilla beans and raw coffee sugar crystals. In between sips of their coffee, Koh and Kwok also tucked into Bacha Coffee’s signature croissants—the perfect accompaniment to the rich and complex flavours of their brews. The combination of exquisite coffee, buttery viennoiseries, and expert guidance was certainly a delectable start to their culinary journey through Ion Orchard.

In case you missed it: How I’m Making It: Taha Bouqdib on how he grew TWG Tea and Bacha Coffee—one cup at a time

Their appetites and curiosity piqued, Koh and Kwok decided to quench their thirst by taking to the skies—56 stories up, to be exact, Ion Sky. Perched high up in the clouds above the bustling streets of Orchard Road, this venue is the perfect place to take in panoramic views of Singapore’s skyline.

Also on 56th floor is Atico Lounge & Bar, a sophisticated spot for afternoon high tea and happy hour. Delicious nibbles and handcrafted cocktails—what more could one ask for? There, mixologist Fafa crafted two special cocktails for our thirsty duo: Fleurs Du Ciel, a gin and hibiscus-based concoction, as well Altair, a refreshing blend of pisco, elderflower liqueur, and mango.

Jumbo Seafood is a beloved name in Singapore’s culinary landscape, and for good reason. Besides its award-winning chilli crab, Jumbo Seafood serves up a bounty of ocean-fresh delights with a modern twist—making it a must-visit for locals and visitors alike.

For their third stop of the day, seafood lovers Koh and Kwok paid a visit to this local institution. They were joined by executive chef Ng Zi Yang, who presented a recent addition to Jumbo Seafood’s menu: An Extravagant Afternoon Sea Experience high tea set. Allowing diners to sample a variety of flavours in delightful morsels, this Ion Orchard exclusive features bite-sized portions of the restaurant’s most beloved dishes, such as chilli crab meat sauce with sliced fried mantou, shelled prawn fried with cereal, and seafood bacon roll tossed with salad cream. 

One standout dish was the cod fish steamed with preserved radish and diced chilli. As chef Ng shared, this crowd-pleaser uses special ingredients sourced directly from China to enhance the complex flavours of the cod fish. As their afternoon went on at Ion Orchard, Koh and Kwok savoured every bite of the high tea set, appreciating the delectable flavours, culinary expertise, and meticulous preparation that Jumbo Seafood is best known for.

The traditional asado flavours of Argentine cuisine take centre stage at Fire. With a focus on traditional open-fire cooking techniques, this is where you’ll find a menu rich with expertly grilled meats, fresh seafood, and seasonal vegetables. Located at Ion Sky, this restaurant boasts serene setting and panoramic views—making it the perfect setting for special occasions and date nights. Business diners can also tuck into Fire’s thoughtfully curated three- and four-course set lunch menus.

Koh and Kwok experienced these bold flavours firsthand during their visit. They were greeted by head chef Joshiah Black, who shared insights into authentic techniques employed to achieve the distinctive smoky, charred taste of Fire’s offerings. Their dining experience began with a serving of succulent short ribs that were slow-cooked to perfection. “Meat should be enjoyed medium-rare so that you can really taste all the flavours,” chef Black advised. “For parts such as short ribs, we slow cook it by braising the meat or using sous vide for many hours to make it really tender and succulent.” The duo also sampled another beloved Argentine staple: empanadas stuffed with a variety of different fillings such as beef or provolone cheese, and then encased in a crispy, golden pastry.

From Argentina, Koh and Kwok finally journeyed over to Peru to learn about the art of Nikkei cuisine at Flnt, also located at Ion Sky. This unique dining destination offers a fascinating tapestry of flavours by marrying exotic Peruvian ingredients with traditional Japanese culinary techniques. From sushi rolls to perfectly grilled yakitori, every dish at Flnt showcases the harmonious blend of these two culinary worlds. It not only impresses with its innovative cuisine but also with its stunning scenic views—offering a picturesque backdrop for casual business lunches and special meals with menus that provide a delicious sampling of Nikkei cuisine.

With our duo joining him behind the preparation counter, executive chef Lamley Chua demonstrated the meticulous preparation that goes into crafting Flnt’s signature dish, the yellowtail ceviche. From the precise carving of the fresh, sashimi-grade yellowtail to whipping up a yuzu-wasabi dressing, each step was executed with flair and finesse. As Koh and Kwok watched on closely, chef Chua explained the importance of balancing acidity and spice to enhance the delicate taste of the yellowtail. The result? A vibrant, zesty ceviche that encapsulated the essence of Nikkei cuisine—fresh, flavourful, and impeccably crafted.

As the sun dipped below the horizon, casting a golden glow over the city, Koh and Kwok took a moment to enjoy the stunning sunset view from the 56th floor at Ion Sky—a fitting and picturesque end to their fulfilling day of indulgence and discovery at Ion Orchard.

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