Had lunch there - the dishes were decent but unfortunately some of them missed the mark despite the elegant and clean appearance of the restaurant.
Apple appetiser - appetizing but could do with a little less seasoning which was heavy for some pieces.
The uni seaweed starter was very disappointing - look at the photo on the menu and the actual uni seaweed starter look starkly different in terms of the uni quantity and colour, not to mention when eating it I could not taste the uni at all.
The clams were good! If a little spicy numbing.
The yellow croaker was decent if a little overcooked.
The hot sour soup was just overly peppery - could not taste the seafood.
The seaweed soup was good, it had a rich flavour to it beyond just seaweed.
Ginger duck was good as well, the spiciness was cooked right out of the ginger slices which we finished all of.
The restaurant was beautifully decorated with wood and red accents, unfortunately marred by wailing children - the waitress did her best to try to placate the child with sweets but it was more of a parental issue beyond their control.
There was also a China “Karen” who kept scolding the staff sarcastically - it did not seem they had anyone senior or authoritative enough to handle her repeated loud comments which were clearly intended to cause discomfort to the rest of the diners and make a scene.
It was overall too easy to be overhearing all the conversations up to a few tables over.
Chew Tai Wen
5
Had a cosy family dinner here, and my hokkien parents really enjoyed the overall dining experience.
The taro was soft and fragrant. The ginger duck was tender and the ginger absorbed the sauce beautifully though it would have been great with a bit more sauce to go with the rice. I liked the yellow pickled chilli on the yellow croaker, just note that the fish has small bones. Our favourite dish of the night was the crab with glutinous rice. The presentation was amazing (really presentable for senior relatives), the rice was incredibly soft, flavourful and aromatic, and the crab added a lovely oil fragrance in the best way possible.
Personally, I wouldn’t order the uni seaweed appetiser again as I couldn’t really taste the uni. The seafood braised noodles were decent, leaning more towards a light, clear flavour rather than a richer, thicker consistency. My parent liked the ngoh hiang as they said it's soft, while I prefer a slightly firmer texture.
Overall service has been incredible and I'm glad that my parents enjoyed here so much. Overall for a table of 5 pax, 6 big dishes and three bowls of noodles and two rice is less than $500, which I thought was very reasonable.
Xq
5
Absolutely fantastic experience! It has made me love Fu Jian Cai!
The food was delicious, beautifully presented, and clearly made with care. The staff were warm, attentive, and genuinely welcoming — they made the whole meal feel special. The atmosphere is cozy yet stylish, perfect for both a casual meal and a nice night out. Everything we tried was fresh and full of flavor. Highly recommend this place and will definitely be returning!
Ville Hara
5
Authentic Chinese cuisine. I loved my aubergine starter that was just right spicy. The crab had an interesting dressing, never tasted seafood that way before. The pork soup was huge even if we think we ordered the smaller one, and very tasty so we took the rest as take away. Fish soup was also delicious. Very friendly service. A bit pricey. The space is in a shopping mall but I guess it’s normal here.
Jen Wid
5
Excellent service!! And we got luck to have private room with great view for our lunch.
Foods are delish and portion is just nice (which allow us to order more dishes to try)
We had
- braised tofu and red mushroom (its a SOUP! Not ur typical braised tofu)
- stirfry seasonal veg
- steam barramundi with Yong an yellow chili
- crispy drunken pork ribs
Clara Poh
5
First Michelin selected Ban Lan Fujian (Hokkien) cuisine international outpost now at Scott’s Singapore. Thoughtful presentation with lotus leaves and taste featuring lighter seasoning and pure flavours, focusing on the natural flavours of the fresh ingredients used. Sea urchins on first harvested seaweed and dried shrimp was not only a pretty sight but very delicious. Silkie black chicken strips tossed with whelk slices and yam sticks was excellent combination. Yellow croaker with Yong’an yellow chilli was deboned, fresh and flavourful and the yellow chilli was so good to eat on its own or a compliment with other dishes instead of the regular chilli padi. Silk guord with crunchy meat balls made with minced meat and minced tendons was soupy, bouncy and enjoyable :) . The steamed crab on glutinous rice above the lotus leaf was my favourite, the crab roe compliments the glutinous rice so well that the more you eat, the more you want to finish all of it. Tie Guan Yin smoked crispy seaweed with sesame seeds is another must order, definitely a dish that we will return for more. For after dinner desserts we had the seaweed jelly pomegranate which I feel the pomegranate was too light or diluted. The brown sugar sticky rice ball with a hint of sweetness was lovely and chewy with oats flakes brought a happy ending to the yummilicious dinner. Service staff was courteous and professional in recommendations. Highly recommended to try this Michelin approved lighter form of Hokkien Cuisine as compared to Singapore’s old school heavy dark sauced Hokkien cuisine. Definitely will be back.
Whiskey Tea
5
Elevated Hokkien cuisine in a premium setting. Level 2 of Scott’s square
Appetisers was cold cut apple in a passion fruit, sour plum dressing
Steamed Squid in basil pesto was 5/5, chilled squid in a sauce that has taste of Sichuan peppers for kicks
Sea whelks with chicken and crispy yam shreds 4/5 dressing was covering the taste of the sea whelk
Stewed Yam in pork gravy 5/5, braised yam in a thick brown gravy , the gravy has been fully infused in the yam and every bit was packed with flavor .
Tie Guan Yin Team leave roasted chicken 5/5 , chicken was sprinkled with sesame and it was tender and juicy
Crabs with glutinous rice 4/5, Crab was fresh and meaty and placed on a bed of glutinous rice which has been fried and steamed .
Steamed Yellow croaker fish 5/5 , fish was sweet and fresh , the yellow chillies gave the fish a zing
Fried sticky Nian Gao 5/5. Not overly sweet
Pomegranate jelly 4/5 shreds of jelly in a sourish sweet
Eric Lee
5
This is a brand new restaurant opened in November 2025 and has a Michelin award back in China. The food here is a kinda like fine dining Hokkien cuisine. Overall, the dishes were very well executed, and very meticulously done. Our favorite was the braised duck and the chicken cooked with tea leaves!
Gina Guo
5
An exceptional Hokkien cuisine dining experience
Total surprise find! We had actually booked another restaurant but decided to skip it when we saw Ban Lan (班岚) had just opened at Scotts Square, and it turned out to be such a great decision. We even got lucky with a private room!
The food was outstanding, refined Fujian cuisine that’s full of depth and flavor. The Red Crab Glutinous Rice was rich and satisfying, the Braised Tofu with Red Mushroom had incredible umami, and the Steamed Mindong Yellow Croaker was clean-tasting with a nice kick from the Yong’an yellow chili.
The desserts were just as memorable, the Pomegranate and Seaweed Jelly was light and refreshing, and the Lotus Seed Milk Custard was smooth and fragrant.
Beautiful presentation, warm service, and such an elegant space. So glad we made the switch, this is easily one of the best new openings in Singapore. Can’t wait to come back!
IKM
4
22 Nov 2025
All the food are pretty good, except the ginger duck a bit tough.
We really like the pork ribs, chicken and the taro.
Service is good.
Since we are dining in their private room by the window, is a bit tough to call for service.
Everytime if we need service, we had to go out and call.
Maybe they should consider to put a service bell on the table.
Will be back to try out other menu.