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I have heard good words of the cakes at The Fabulous Baker Boy, opened by theater star turned chef, Juwanda Hassim. Besides the fabulous cakes and brunch, The Fabulous Baker Boy has introduced a new dinner ala carte menu to give patrons more variety and value to their dollars.

Scottish Smoked Salmon Salad 3/5

The dinner at The Fabulous Baker Boy started with the Scottish Smoked Salmon Salad ($16/$20). Slices of smoked salmon lie on a bed of mesclun salad, topped with capers and thin onion silvers. I did like the tangy zest of the refreshing calamansi vinaigrette that removed the earthy taste of the greens.

Wild Mushroom Salad 2.5/5

Another salad dish on the menu is the Wild Mushroom Salad ($14/$18). Drizzled with aged balsamic dressing, the salad comes with sauteed wild mushrooms glazed over with thyme butter and a sunny side up egg. I only hope there were more mushrooms as they were missing from the plate.

Almond Encrusted Salmon with a Mango Hollandaise 3/5

A classic dish is the Almond Encrusted Salmon with Mango Hollandaise ($22). A decent baked salmon dish with crusty top, served with buttery mashed potatoes and creamed spinach.

Fish Burger 3/5

Some fine tuning is required for the Fish Burger ($14.50). While the execution managed to retain the juicy dory fillet underneath the crispy batter coat, the burger needs a much better boost in flavour. Another disappointment is the lacklustre fries. It was so bad that it was left untouched.

Fried Chicken & Waffles 3/5

Finally there is a dish on the new dining menu that managed to wow me but momentary. The Fried Chicken & Waffles ($21) comes with deep fried butter milk chicken served on waffles and golden syrup accompanied with a servicing of pear and cabbage slaw. It comes with a choice of either original or spicy. Unfortunately the southern american staple is not the most tender and juicy chicken I have eaten. But the worst part is the waffle. It is as hard as a brick. Seriously they need to do something about it.

Duck Confit 3.5/5

A far better rendition goes to the Duck Confit ($21) where the whole leg of duck is cooked to juicy tenderness paired with cranberry plum compote and mash. The skin however could have been more crispy.

Steak Frite 3/5

Lastly we tried the Steak Frite ($25) on the mains menu. The piece of New Zealand grass fed sirloin was rather flat in flavour dressed with mushrooms and caramelised onions. The fries was the other disappointment just like the those from the fish burger.

Saving the best to the last, this was so truth for the dining experience at The Fabulous Baker Boy. Indeed their famed cakes made some form of rendition to the not so interesting diner menu. Juwanda even created a new cake, Pam Dor to honor his good friend, muse and inspiration, the talented Pamela Oei. Among the few cakes I tried, my favourite went to Nutty Monkey and new diva cake, Pam Dor.

Sad to say, the dinner menu still has a lot of work to be done. It was too pedestrian and in a way old school that did not deliver a wow factor. In this competitive food industry, there are many good cafes out there servicing much better and more creative dishes on their menu. Judging from the dinner menu, The Fabulous Baker Boy will have a tough time attracting the crowd especially when they are spoilt of choices. Saying that, their cakes and brunch are still up to the mark.

The Fabulous Baker Boy
The Foothills
70 River Valley Road
#01-15
Singapore 179037
Tel: +65 66948336
Facebook: https://www.facebook.com/Thefabbakerboy
Website: http://www.thefabulousbakerboy.com/
Nearest MRT:

Opening Hours:
Tue-Thu: 11am - 10pm
Fri-Sat: 11am - 11pm
Sun: 11am - 5pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C, F or G. Walk along the river toward Riverside Point direction. Cross the bridge to the other end of the river. Turn left and walk towards Liang Court. Cross the road to the park. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 2 stops later. Cross the road to the park. Walk to destination. Journey time about 8 minutes. [Map]

I am back at Truly Curry Rice once again since my last visit. This time with a few more foodie friends to check out their newly introduced breakfast Stewed Pork Beehoon Set. It is great to see the two young hawkers, Joel and Deniece still carries that fire and passion in them.

Stewed Pork Bee Hoon 4.2/5

The Stewed Pork Bee Hoon ($1) is definitely value for money. The plate of white bee hoon may look kind of plain but it is really well cooked. It was not oily and the texture still retained the springiness in it. For a dollar, I think the flavours were there. If I am picky, the stewed pork and fried shallots flavours can be richer.

Chap Chye 4.2/5

If you find having the stewed pork bee hoon alone is boring, Truly Curry Rice offers the Stewed Pork Bee Hoon Set ($2) that comes with a selection of two sides.

Bitter Gourd 4/5

For a selection of vegetables, there are the Chap Chye, Bitter Gourd, Sambal Brinjal and Sambal Long Beans. I enjoyed the Chap Chye which is cooked to a delectable softness and sweetness.

Sambal Brinjal 4/5

Sambal Long Bean 4/5

A worthy mention is the different chilli prepared from scratch at the stall. If you like spicy stuff, then the sambal brinjal and long beans are a good choice cooked to a nice crunch.

Stir Fried Potato 4.2/5

Something new on the array of selections is the Stir Fried Potato. This home cooked dish is simple but yet so comforting.

Sambal Squid 3.5/5

The Sambal Squid unfortunately was a tad tough and overcooked during my visit. However the chilli spiciness has a real kick to it.

Braised Pork Belly 3/5

Pork Chop 4/5

For meat, there are the Braised Pork Belly and Pork Chop. The braised pork belly is tender and melted in the mouth. However it is pale in flavour. On the other hand, the pork chop was deep fried to a nice crisp and succulent.

I am glad that after more than a year, the two young hawkers has continued to work hard, starting the day at 1am painstakingly preparing the food from scratch and serving it to their customer in an affordable price.

Truly Curry Rice
Telok Blangah Drive Food Centre
79 Telok Blangah Drive
#01-29
Singapore 100079
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Daily: 630am - 3pm

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Take the overhead bridge to the other side of the road. Cut across block 45 to Telok Blangah Drive. At Telok Blangah Drive, turn left and walk to destination. Journey time about 8 minutes. [Map]

Earlier this month, I have the privilege to join the Singapore Chefs Association to visit to Long Kuan Hung Crocodile Farm (农光行鳄鱼场) at Neo Tiew Crescent, Kranji I felt like a kid going on an excursion again. The farm covers an area of around 12 football fields and breed around 14000 saltwater crocodiles.

Long Kuan Hung Crocodile Farm is the only crocodile farm in Singapore and comes with a full suite faculty for the full life cycle of the lifespan. The farm has its own breeding pond, incubator, pens, slaughter house, tannery and R&D.

Above is one of the breeding ponds at Long Kuan Hung Crocodile Farm. After mating, the female crocodile will swim to the pens around the circumference of the pond to lay the eggs.

This is the nest of the crocodile with the female crocodile will laid their eggs. Each laid is about 60 eggs.

This is my first time I seen the inside of the egg. It has a huge egg yolk and it is rather rubbery inside.

Actually when the female crocodiles laid their eggs, the staff will collect them from the pen and bring it to the incubator. The temperature controlled incubator will allow the eggs to be developed and hatched into little baby crocodile in a safe environment that is sheltered from being prey in the natural environment and weather.

One purpose of crocodile farming is the skin which is used for making handbags and wallets.

Many of you may not know that crocodile meat is actually quite palatable if you know how to prepare it. In addition, it is low fat, low cholesterol and high protein. After the tour around the farm, we were treated to crocodile feast such as Crocodile Satay, Crocodile Meat Patty and Crocodile Spare Ribs.

I would like to extend my appreciation to Long Kuan Hung Crocodile Farm, The Seafood Company, Singapore Chefs Association and Tony Tee for the opportunity to learn more about crocodile farming in Singapore.

Long Kuan Hung Crocodile Farm
321 Neo Tiew Crescent
Singapore 718914

The Royal Mail Restaurant & Bar enclaves within a corner of the historical and culturally rich Ascott Raffles Place is a modern British restaurant that has its own take on Classic British Cuisine. Constantly striving to awe its customers with superior and value-for-money dining experience, it has established a solid foothold since its opening 3 years ago. Its a la carte menu has recently been given a face lift using even finer ingredients, churning out dishes that claim to suit even the taste buds of the "royalty". There are 2 main stayers, Honey Glazed Kurobuta Pork ($56++) and Eton Mess ($18++) which after tasting, I can understand why they have been the chosen ones.

Ascott Raffles Place building was completed way back in the 1950s. After a change of hands in 2006, this charming old building was being restored and converted to its current use. Several features of the original building have been preserved, including the mosaic staircase with timber railing which will lead you to the restaurant's main door. Level 1 is the bar while the restaurant itself is located at Level 2.

Scallop Carpaccio and Tuna 3.5/5

We started off the evening with an aesthetically pleasing Scallop Carpaccio and Tuna ($26) consisting of Hokkaido Scallop Carpaccio and Lightly-seared Tuna. The scallop has been skilfully sliced thin hence eating it was almost effortless. I do however find the tuna slightly tough. Perhaps, serving it in slices may make it more enjoyable which I have experienced elsewhere before.

Trio of Tomatoes 3/5

The Trio of Tomatoes ($18) being the second dish seems to pale a little in comparison. Nonetheless, this simple dish exudes a charm of its own with its delicate choice of ingredients.

Seafood Bouillabaisse 3.8/5

Next came a really rich and flavourful stew Seafood Bouillabaisse ($28). Conjuring the taste are Red Malabar Snapper, Langoustine and Blue Mussel. I can imagine the hours behind cooking up such a thick seafood broth. While it may please seafood lovers, some of you may not enjoy the slight bitterness that comes with it. Still, I really appreciate the fineness of the ingredients and the effort behind this dish.

Honey Glazed Kurobuta Pork 4.5/5

For the main courses, we first had one of their signatures- Honey Glazed Kurobuta Pork ($56). I learnt that Kurobuta pork is known for its flavour, marbling, juiciness as well as tenderness. Too much seasoning or sauces might potentially kill it. Fortunately, the tangy apple butter sauce that comes with it, did a beautiful job in balancing the richness of the meat which I thought really completes the dish. I also love the charred edge of the pork which has caramelised beautifully under the presence of honey.

Miso Black Cod 4.2/5

Their Miso Black Cod ($42) in Leek Fondue will delight you equally with its melt-in-your-mouth texture. Though I find the Leek Fondue a little too creamy with the Seaweed Butter, its overall flavour still sits well with my palate. I thought the piece of Sesame Tuille at the side is a thoughtful little touch by the Chef.

Whole Roasted Japanese Yellow Sea Bream 3.5/5

The Whole Roasted Japanese Yellow Sea Bream (S$78) is one of their new additions. Specially flown in from Japan, the taste is expected to be more intense, carrying the subtle nuances of freshwater sweetness. However, apart from the freshness and the tender texture of the fish, I didn't find it exceptionally memorable as compared to the previous 2 main dishes.

Sticky Date Pudding 3/5

The team did a great job in pampering us tonight, allowing us to try 4 desserts - Enhanced Bergamot Earl Grey Jelly ($15), Sticky Date Pudding ($18), Peanut Butter Jelly ($18) and Eton Mess ($18). My favorites are the Enhanced Bergamot Earl Grey Jelly and Eton Mess.

Enhanced Bergamot Earl Grey Jelly 4.5/5

The first is simply invigorating. I love the scent of the Bergamot Earl Grey that exudes out upon every taste of it. Enlivening this dessert further is frozen yoghurt, passion fruit coulis and macerated berries. Together with the melt-in-mouth jelly, this creation is simply devine.

Eton Mess 4.2/5

Eton Mess, to me, is really an interesting creation. It came to me as almost formless, made with Strawberries, Meringue, Hazelnut Crunch, Salted Caramel and Devon. The Devonshire cream is surprisingly light and binds the array of ingredients together to form a comforting taste. I couldn't be more satisfied after I took the last of it. You may even wipe the glass clean!

Peanut Butter Jelly 3/5

After your meal, do take a walk to the lift lobby of the Ascott. You will see a vintage brass mail chute where the postman continue to drop their mails into, till this very day. It is also inspiration for The Royal Mail concept, as conveyed to us - to " provide guests with a touch of Old World elegance from the days of letter-writing, Doris Day, Grace Chang and policemen in shorts." I can't think of any other concept that will better suit the colonial ambience of this place. Their impeccable service enlivens the entire dining experience. If you are keen to try out this place, now is a good time. To share their turning of 3, all of their guests will enjoy 20% OFF Dinner Menu, everyday till 30 May 2015.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

The Royal Mail
The Ascott Raffles Place Singapore
2 Finlayson Green
Singapore 049247
Tel:+65 65093589
Facebook: http://www.facebook.com/TheRoyalMailSG
Website: http://www.theroyalmail.sg/
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 630am - 1030am, 12pm - 3pm, 630pm - 11pm
Sat: 7am - 11am, 630pm - 11pm
Sun & PH: 7am - 11am

Direction:
1) Alight at Raffles Place MRT station. Take Exit I. Walk to destination. Journey time about 3 minutes. [Map]

As digital technology pervades almost every facet of our lives, we has somehow forgotten to live in the moment. We might tend to use a lot of our sight, but neglected other senses such as the smell, the taste. NOX – Dine in the Dark, located at North Bridge Road, will thus take you on a culinary journey , in total darkness where your taste, smell, touch and sound can be fully engaged.

Their lounge area is quite simply decorated with a touch of industrial design at their bar counter. Once we have settled at their lounge area, their drink list was being given to us for a starter drink. It is quite an extensive list, with their signature cocktails, classic cocktails, wines and non-alcoholic drinks. We were told that apart from wine and water, no other drinks are to be brought into to accompany our meals so as to prevent our taste buds being messed up by the concoctions. For safety reasons, no hot drinks as well.

We had Ignite My Passion and Classic Berries. As you can see, not just the taste, they do pay attention to the way the signature cocktails are being presented.( And this is also one of the reasons why you shouldn't bring their signature cocktails into the dark when you can't see anything!). The cocktails are each specially concocted to refresh our senses, and it works really well for me. As we sipped away our drinks, the staff briefed us on the concept and what to expect from our dining experience.

An amuse-bouche was served soon after- Hamachi with Salmon Roe, to give us a little hint on what they got to offer. Before heading upstairs to the dining area, we are required to place all belongings that produce light (such as mobile phones of course ) in a locker by the lounge. This is to ensure that nothing should go between you, your food, and your dining partner.

Once our table was ready, we were introduced to our guide who will be the one taking care of us throughout our dinner. So we put our hands on each other's shoulders, and up we went to our dinning room. I was kinda excited as we slowly made our way into the darkness. I felt my way around the table as our guide directed us to the placement of our cutlery, glasses and drink. Somehow, even simple act such as pouring the water from a huge bottle to the glass was thrilling for me.

[APPERTISERS]
Smell was the first to hit when our guide brought our appetisers close to us. Presented in 4 delicate sources placed in a cross shaped, we were advised to start from the 6 o'clock direction, and slowly eat our way in the clockwise direction. Intuitively, I held the source close to my nose and inhale deeply the whiff of aroma that diffused out . I do that on my daily meals too, and I know some don't. To me, it really helps to accentuate the taste of the food. Without being prime by the appearance of the food, every dish is like a little surprise. Although a couple is a little too greasy for but each has its characteristic. The moment I put down my fork, I was already looking forward to what comes next. Do not worry about having to slice the items as the ingredients have been more presliced to give you the ease of eating them in the dark. Just a fork and you are ready to go.

[MAINS]
Again, main courses are served in 4 portions and to be eaten in the clockwise direction. Every portion showcases a different kind of meat, each with their own distinctive texture and taste - one is fatty and rich with flavour that spread out in my mouth, another that is buttery, one is crispy and moreish, while the next is mixed with mashed buttery potatoes. As I always love assortment, this works very well for me indeed.

[DESSERTS]
Desserts are divine. I love their Tiramisu, which is one of the best that I ever had. We started with one that was refreshingly tangy, which cleared our taste buds immediately to get them ready for all other desserts that follows.

After our desserts, we were ready to go downstairs to the lounge again. We were given a form to write down our guesses on the food. Shortly after, the staff came over and presented us with pictures and descriptions of what we had eaten earlier. OMG! I couldn't believe that I had actually mistaken foie gras as brinjal as one of the appetiser! The ethically sourced foie Gras was seared and paired with dried figs and gorgonzola sauce. So I was quite accurate on the 4 main courses, which consist Wagyu beef, Crispy Pork Belly, Cod Fish and Duck. The Wagyu Beef and Cod Fish are my favourite. I learnt that the menu is created specially by head chef Desmond Lee, formerly from some of Singapore's highly-acclaimed restaurants including Ember, Braise, as well as Private Affairs, which explains the kind of cuisine here offers. The chef has used very fine ingredients, despite not being able to plate it for us. That, I think is a challenge for the chef, to create dish that we can picture it in our mind.

Thinking back, dining at Nox is somehow amusing. It was indeed when the conversation between my partner and I started to revolve around food and food only. It is not peculiar as we do that at times but certainly elevates the overall dining experience. It heightens our mindfulness about the food hence we are able to direction our full attention to its smell, taste, and feel without first colouring it with our lenses. I feel the memory could be an even richer if the dining process can be longer. Perhaps, it can be make more challenging and memorable by having us to slice the food ourselves. Although I do find the dining experience a little thin for such a great concept. It has a lot of potential in reaching deeper into its customers.

If you are keen to try, please let them know if you have any food restrictions or allergies so that they can tailor your menu accordingly. As a dinner only restaurant, it is now opening its doors to welcome the lunch crowd on Mother’s Day, 10th May 2015. NOX – offering a luxurious 2-course (S$68++) and 3-course (S$88++) Mother’s Day Set Lunch from 11am – 3pm, inclusive of a complementary glass of sparkling wine, coffee/tea, and petit four to go along . In addition, mothers dine for free with every 3 paying guests!

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

NOX – Dine in the Dark
269 Beach Road
Singapore 199546
Tel: +65 62980708
Facebook: https://www.facebook.com/NoxDineInTheDark
Website: http://www.noxdineinthedark.com/
Nearest MRT: Bugis (DT Line, EW Line), Nicoll Highway (CC Line)

Opening Hours:
Mon-Fri: 6pm to late
Sat: 5pm to late
Sun: 5pm to 11pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge, walk to the end of the bridge. Walk to the traffic junction of Beach Road and Jalan Sultan. Cross the road. Continue walking down Beach Road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit D. Walk to the traffic junction of Beach Road and Rochor Road. Cross the road. Continue walking down Beach Road. Walk to destination. Journey time about 15 minutes. [Map]

Celebrating its 3rd anniversary, Lee's Taiwanese has refreshed its menu with the returning of old favourites and new delights. On top of that it has also introduced an a la carte buffet with a selection of over 20 dishes. The a la carte buffet is available on weekday only with free dessert and drinks. Do note that the buffet is available at JEM outlet ($16.90) from 1130am to 5pm while Star Vista outlet ($19.90) is from 3pm to 10pm.

Pig Intestines & Meat Ball Mee Sua 4/5

Probably the very first dish that I am introduce to Taiwanese cuisine is the Pig Intestines & Meat Ball Mee Sua ($10). The version at Lee's Taiwanese is as close as the one I had in Taiwan topped with garlic, chilli and vinegar. The rice vermicelli which comes with a nice silky bite is imported from Taiwan.

Sweet Potato Fries 3.5/5

Instead of buying an air ticket to fly to Taiwan, Lee's Taiwanese has brought the popular Taiwan street food dishes to their menu. I tried some of the street snacks such as Sweet Potato Fries ($6.90), Salt & Pepper Chicken ($6.90), Pig Intestines with Scallion ($7.50) and Crispy Chicken Chop ($7.80).

The Sweet Potato Fries has a nice thin batter coated around it, giving it a nice crispy bite. The sweet potato itself thickly cut, allowing one to appreciate its sweetness to the fullest.

Salt & Pepper Chicken 4/5

A very enjoyable snack delight is the Salt & Pepper Chicken ($6.90). These crispy and juicy chunks of chicken meat are popping goodness that is perfect with a a glass of beer.

Pig Intestines with Scallion 3.5/5

The Pig Intestines with Scallion ($7.50) was fried to a nice crunchy bite. The scallion stuffed into the pig intestines is a clever idea to mask the gamey taste of the innard.

Crispy Chicken Chop 3/5

Another popular Taiwan street food dish is the Crispy Chicken Chop ($7.80). This is really a huge piece of offering on the plate. While the meat still retained the juiciness, I thought the batter was a pale shadow compare to the other Taiwanese restaurants or stalls.

Crispy Bean Curd Rolls 3/5

Golden Tofu with Taiwan Kimchi 3/5

Some other dishes I tried on the menu are the Crispy Bean Curd Rolls ($4.80) and Golden Tofu with Taiwan Kimchi ($4.80). Nothing much to shout about but a nice complement to the meal at Lee's Taiwanese.

Century Egg Tofu 3/5

I am a big fan for Century Egg Tofu ($4.80) but this at Lee's Taiwanese did not manage to excite me. The whole execution felt very individual. I still miss the authentic century egg cold tofu I had in Taiwan years back.

Signature Taiwanese Beef Noodle Soup 4/5

Not to miss is the Signature Taiwanese Beef Noodle Soup ($13.80) which comes with a hint of spiciness in the soup base. Severed with tender beef, salted vegetables and handmade noodles, this is a good slurping bowl of springy noodles dish.

Braised Minced Pork Rice 4/5

Shredded Chicken Rice 3/5

For those that needs their daily intake of rice, there are the Braised Minced Pork Rice ($9.80) and Shredded Chicken Rice ($7.80). The braised minced pork rice is really flavoured which I don't mind polishing it off. The shredded chicken rice which is so called the Taiwanese version of hainanese chicken rice will find it hard to win the palate of the local who are already used to their own authentic version in locally. However I must applauded the shallot oil that perfumed the bowl of plain looking rice which surprisingly is very fragrant and aromatic.

Mala Spicy Stir Fry 4.2/5

It seems like Mala Guo is the latest trend and craze in Singapore. Despite the fiery spiciness of the dish, Singaporean seems to enjoy it. With that, Lee's Taiwanese has also come up with its own Taiwanese style Mala Spicy Fry (from $12.80). It also has a Mala Guo Set ($28) with appetizers and drinks that is good for 2 pax. With three different spicy levels to choose from, this is one of the most memorable new dishes that I tried.

Signature Red Bean Ice with Yam Balls 3/5

Last but not least, the Signature Red Bean Ice with Yam Balls ($5.80) to cool off that fiery tongue after the Mala Spicy Fry. The portion is quite huge. It is perfect for sharing.

Lee's Taiwanese is one of the few Taiwan restaurant I would go to if I am looking for some authentic Taiwanese food. The quality has been pretty consistent. The new dishes look promising and the a la carte buffet is very value for money.

Lee's Taiwanese
JEM
50 Jurong Gateway Road
#03-05/06
Singapore 608549
Tel: +65 66941588
Facebook: https://www.facebook.com/Leestaiwanese
Website: http://www.leestaiwanese.com/
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Drirection:
1) Alight at Jurong East MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

The last time I dined at Akari Japanese Dining Bar was almost 3 years back. I am back again at Akari to try the new Kaiseki Set Courses after the restaurant revamped its dinner menu with the addition of Chef Hirotaka Murata. Available only during dinner is 2 kaiseki sets that comes with 10 courses priced at $100++ and $150++ respectively.

Chawanmushi 4.5/5

Our 10 course dinner started with the Chawanmushi. The steamed egg is smooth and intense in flavour topped with sea urchin. Be surprised by the huge Hiroshima oyster hidden beneath the steamed egg.

Appetizer 4.2/5

Next is a platter of amuse bouche which is plated like the sakura blossom season. This delicate plate show cases the different cooking technique of Japanese cuisine. On the plate we have the Anago Sushi, Baby Turban Shell with Basil Miso, Smelt Fish with Wasabu Vinegar, Grilled Vegetables with Miso, Grilled Belt Fish with Yuzu Flavour and Roasted Duck with Spice Egg Yolk.

Soup 4.2/5

The clear soup was a delight entry to cleanse the palate for the next course. What caught my attention is the ball shaped thing in the bowl. It is actually sliced snapper fish flesh wrapped into a ball shape with minced snapper stuffed inside. It is a very interested execution which I have not come across before.

Sashimi 4.2/5

Sashimi is next with a displayed of fresh seafood on the plate. On the plate there was Blue Fin Tuna Toro, 2 different kinds of white meat fish (depend on season and availability) and Spot Prawn. For me the spot prawn stood tall among the other seafood, just like the glass tower on the plate with its sweetness.

Grilled Wagyu Beef 4.2/5

From the grilled session, we had the Grilled Wagyu Beef. Most restaurant uses A5 grade wagyu beef but the chef chooses to use A4 grade which comes with less fat and more bites to it. I actually agreed with the chef's choice. I would recommend to have the sauce on the side instead of over the beef as it is already so good on its own.

Steamed Simmered Snapper Egg 3.8/5

Moving on is the homely and comforting Steamed Simmered Snapper Egg. The snapper egg is actually not very noticeable among the different components in the bowl. Instead the star was the turnip that has absorbed all the essence of the dish.

Deep Fried Minced Prawn 3.5/5

Probably the weakness link of the 10 dishes. The Deep Fried Minced Prawn comes across a bit pedestrian just because the bar has been set too high.

Salmon and Baby Squid 3.5/5

A very colourful plate of pink and yellow. The Salmon and Baby Squid was nice but it is overshadowed by the unique pink coloured vinegar and strawberry sauce.

Hokkaido Scallop Rice and Red Miso Soup 3.5/5

For something more substantial, there is the Hokkaido Scallop Rice and Red Miso Soup near the closing of the 10 courses set. The scallop rice was quite aromatic and enjoyable as we approach the end of the wonderful kaiseki journey.

Homemade Milk Pudding with Black Sesame Mochi 4/5

Wrapping up the dinner is the Homemade Milk Pudding with Black Sesame Mochi. I prefer the mochi more of its extremely soft texture.

Overall i have enjoyed the new kaiseki set. Chef Hirotaka Murata has brought finesse into the menu while the pricing is still kept within affordable. Akari Japanese Dining Bar will also organize a private kaiseki dinner on every 1st and 4th saturday of the month. This is strictly on reservation basis where diners can indulge in exclusive fine kaiseki dining experience with seasonal premium Japanese ingredients. The private kaiseki dinner is priced at $200++ per person (without sake pairing) and $250++ per person (with sake pairing).

Akari Japanese Dining Bar
Marina Bay Financial Centre
Ground Plaza
8A Marina Boulevard
#01-02
Singapore 018984
Tel: +65 66340100
Facebook: https://www.facebook.com/Akari.MarinaBoulevard
Website: http://www.akaridiningbar.com/
Nearest MRT: Downtown (DT Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit C. Turn left, crossed the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles MRT station. Take Exit J. Follow the walkway to Marina Bay Financial Centre. Journey time about 15 minutes. [Map]

Following the successful re-opening of the Shelter in the Woods last year and the appointment of Chef Masashi Horiuchi, the restaurant brings to you their latest Sunday Brunch offering available from 1130am to 230pm.

Shelter Eggs Benedict 4.2/5

Starting the brunch at Shelter is the Eggs Benedict ($22). The colorful presentation of two poached Japanese farmhouse eggs on toasted bagel, smoked bacon and house made hollandaise sauce will definitely brings a smile to everyone's face. The winner definitely has to be the bacon which made the Sunday afternoon even more beautiful.

Croque Madam 4.2/5

Simplicity at its best is the Croque Madam ($20). The toasted bread with bechamel sauce, smoked ham, tomato, gratinated Gruyere cheese with a sunny side up egg on top is both cheesy and packed with rich flavours.

"Vol-au-Vent" Chicken Mushroom 4/5

Called me mountain tortoise but I I have never tried "Vol-au-Vent" Chicken Mushroom ($24) before. I thought this is an interesting concept of having baked puff pastry with creamy mushroom, pan fried chicken, smoked bacon, pearl onions and fresh herbs. It is like a deconstructed mushroom chicken pie but done in a more elegant way.

Oven Baked Chorizo Eggs 4.5/5

One of my favourite in the new Sunday brunch menu is the Oven Baked Chorizo Eggs ($22) that comes with two Japanese farmhouse egg, baked with chorizo sausage, roasted baby potatoes and caramelised onions. I like that the baby potatoes managed to absorb the essence from the chorizo, making it even more flavourful.

Clam Chorizo Spaghetti 4/5

Cooked to a nice al dente and with a hint of spiciness is the Clam Chorizo Spaghetti ($26) with fresh clams, chorizo sausage and spaghetti in a white wine sauce.

Shelter Sunday Roast Beef 4.5/5

If you are a meat person, then you will definitely like the Sunday Roast Beef ($38). A whole slice of US Nebraska Black Angus grain-fed ribeye beef is served together with glazed spring carrot, Yorkshire pudding, buttered kailan, garlic confit dressed in a veal jus and caramelised onion gravy. Nothing complex, just simple salt and pepper seasoning allowing one to appreciate the beautiful beef to the fullest.

Chestnut Tiramisu 4.8/5

Initially when the Chestnut Tiramisu was served, my first thought it how different it is going to be with the others? Surprising this tiramisu comes with confit chestnut in between the layers giving it a unique and very flavourful creamy texture that works excellently.

Vanilla Creme Brulee 4/5

A classic on the menu is the Vanilla Creme Brulee ($9.50) with a crackling layer of brown sugar on top. Nice balanced in flavour while not overly sweet or eggy.

Shelter French Toast 4/5

I was joking telling the rest that with both the French Toast ($17.50) and Fluffy Wam Pancake Stack ($16), the owner should consider opening in the day as a cafe servicing this 2 items. Be it presentation or taste, both items were really good. The egg pan fried French brioche comes with grilled cheese, berry compote and served with a scoop of vanilla ice cream. The fluffy wam pancake stack on the other hand comes with French butter, maple syrup, berry compote and chocolate sauce.

Fluffy Wam Pancake Stack 4/5

Overall I have enjoyed the Sunday brunch at Shelter in the Woods. It is hard for me to pinpoint which is my favourite cause every items are as good. Hence it also meant there is something on the menu for everyone.

Shelter in the Woods
22 Greenwood Avenue
Singapore 289218
Tel: +65 64666225
Facebook: https://www.facebook.com/ShelterInTheWoods
Nearest MRT: Botanic Gardens (CC Line)

Opening Hours:
Daily: 6pm - 10pm
Sun Brunch: 1130am - 230pm

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Walk to bus stop at Botanic Gardens MRT station (Stop ID 41021 ). Take bus number 66, 67, 151, 154, 156, 170 or 171. Alight 4 stops later. Cross the overhead bridge. Walk down to the end Hillcrest road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]

This year to celebrate mum's birthday, we decided to go to Liang Kee Teochew Restaurant (亮记潮州餐馆) at Whampoa West. I finally have the opportunity to drag my lazy feet to check out one of the traditional Teochew Chinese restaurants in Singapore.

Braised Duck Platter 4.2/5

A must order in every Teochew restaurant is the braised duck. I had the Braised Duck Platter that comes with cleanly sliced braised duck, braised tofu and duck wings. The texture of the braised duck was perfectly tender and soft. However I find the sauce on the salty side and the herbal taste was quite mild.

Oyster Omelette 4/5

When the Oyster Omelette was served, my heart sunk. I felt kind of cheated. It was not what I imaged. The version I had at Ah Orh Seafood restaurant is topped with huge oysters but here there was no oysters in sight. Wait a minute, the oysters are actually hidden underneath the bed of egg omelette. I wonder why the restaurant served in this way compare to the other restaurants. Is there a purpose of doing so?

Fish Maw Soup 3.5/5

The Fish Maw Soup was comforting and homely. Add a dash of vinegar and pepper to further accentuated the taste with pieces of the crunchy fish maws swimming in the soup.

Sambal Crayfish 3/5

I wanted to try their cold crabs but unfortunately it was not available. Hence we chose to try the Sambal Crayfish instead. First of all, I don't enjoy how the crayfish was chopped into small pieces. Second I doubt it is the best way to appreciate the fresh sweetness of the crayfish.

Prawn Roll 4.5/5

The Prawn Roll is one of the better ones I have eaten for a long while. Unlike most places, the prawn roll has more ratio of minced prawn to minced pork. And it is huge!

Cereal Prawn 4/5

Deep fried to a nice crisp is the Cereal Prawn. It is quite good that it can be eaten together with the shell.

Steamed Promfret 4.5/5

The Teochew style Steamed Promfret was cooked to perfection.The flesh was moist and sweet. It came with hints of sourness fand spiciness from salted vegetables, the chilli and ginger giving it a lift in taste and flavour.

Orh Nee 4.8/5

A must order before leaving Liang Kee is the Orh Nee or Yam Paste. Comes with pumpkin and gingko nuts, this is a delicious bowl of dessert. I like the fact that the yam paste still has a coarse texture which comes with a distinct yam flavour.

There are 3 Liang Kee restaurants in Singapore namely Liang Kee Teochew Restaurant, G7 Liang Kee and Mu Liang Zai Liang Kee. So which is the original? Well the original one is Liang Kee Teochew Restaurant now located at Whampoa West, run by former Ng Bak Liang's 3rd son, Ng Siang Lin. Closely related is Mu Liang Zai Liang Kee opened by the 5th son. Mr Ng Bak Liang started the original restaurant at New Market (Xin Par Sat) in 1974. When Liang Kee relocated from New Market to Havelock Road, the partnership with a Taiwanese partner eventually turned sour and the brothers moved to Roberston Quay. The taiwanese took over the restaurant and renamed it G7 Liang Kee. The original Liang eventually moved into the Whampoa West when the rental got too high.

Liang Kee Teochew Restaurant (亮记潮州餐馆)
Blk 34 Whampoa West
#01-27
Singapore 330034
Tel: +65 62977789
Facebook: https://www.facebook.com/pages/Liang-Kee-Teochew-Restaurant/191557523036
Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 10pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit B. Blk to block 34. Walk to the end of the block. Journey time about 5 minutes. [Map]

The shining gem, Diamond Kitchen has made the journey to the West and opened their second outlet at Science Park. Diamond Kitchen has been one of the most memorable meal I had in 2014. In fact, so memorable that I have gone back four times to dine at the restaurant. I am glad and those staying in the West should rejoice with the opening of Diamond Kitchen at Science Park 1.

Diners can taste the same menu from the Marine Parade flagship restaurant. On top of the new opening, it has introduced a promotional Diamond Seafood Signatures set menu ($88++ per pax) at the science park outlet valid until 31 July 2015, minimum 4 persons to dine.

Shredded Chicken Salad with Abalone 3.5/5

The 7 course Diamond Seafood Signatures set menu started with the Shredded Chicken Salad with Abalone. The salad comes with celery, carrot, black fungus, red chilli, poached chicken and Australian abalone lightly dressed in a sesame oil. It is quite a refreshing and crunchy salad to start with but it somehow felt out of place for a Chinese dinner.

Garlic Steamed Bamboo Clam 4/5

Next is the Garlic Steamed Bamboo Clam. The Scottish bamboo clam steamed in a Hong Kong sauce was springy but not rubbery. The used of fried garlic further accentuated the flavours. The glass noodles, enoki mushrooms and water chestnuts provides the additional bites and textures to the dish.

Hong Kong Steamed Giant Grouper 4.5/5

A dish not easily found in many restaurants is the giant grouper weighting a stunning 20kg that is prized for its think, gelatinous and collagen rich skin. For the set menu, the diner can choose from the two different cooking methods, Hong Kong Steamed Giant Grouper or Superior Claypot Giant Grouper. The steamed giant grouper uses the belly of the fish while the claypot giant grouper uses the fin of the fish.

Superior Claypot Giant Grouper 4/5

There were mixed preference from the group but I personally preferred the steamed giant grouper belly with Hong Kong steamed sauce brewed with top grade soya sauce. I felt that the cooking technique brought out the flavour and texture of the giant grouper more. With the firmness and buttery sweetness, I would probably think that I was having the flesh of a crab claw in a blind test.

Stir Fried Sweet Potato Leaf with Salted Fish 4.2/5

This may look like just another ordinary Stir Fried Sweet Potato Leaf dish but once you tasted it, you will know that there is more than meets the eyes. The sweet potato leaves are cooked with garlic, pork lard, chilli padi and salted fish. The combination has turned a simple dish into an excellent dish.

Lobster Porridge 3.8/5

A dish that is not in the a la menu is the Lobster Porridge. The Pao Fan is cooked in a chicken stock with chinese wine, ginger and steamed local lobsters. On its own it is a very tasty bowl of porridge with a flavourful chicken stock. However I felt the porridge is missing the lobster essence. Which is a slight let down.

Gan Xiang Crab 4.5/5

Gan Xiang Crab is one of the signature dishes from the the flagship restaurant. The Sri Lankan crab is wok fried with the chef's secret spices retaining the juiciness of the crab. This mouthwatering crab dish probably can be tasted at Diamond Kitchen only. A must try if you like spicy food and wants a change from the usual chilli or black pepper crab.

Lemongrass Jelly 3/5

Wrapping up the 7 course Diamond Seafood Signatures set menu is the Lemongrass Jelly. The shaved lime and honey ice, lemongrass jelly and lemongrass water dessert is cooling and refreshing. Perfect after a hot and spicy crab feast.

The new Diamond Kitchen science park outlet can sit up to 300 people with 2 private dining rooms. The place is also more spacious compared to their Marine Parade branch. The Marine Parade branch is usually packed with diners and advance reservation is greatly encouraged. To avoid disappointment, the chances of getting a table at science park outlet is much higher. I personally recommend going for the a la carte menu to try out more of their signature dishes even thought the Diamond Seafood Signatures set menu is value for money.

Diamond Kitchen (钻石小厨)
Science Park 1
Oasis
87 Science Park Drive
#01-01
Singapore 118260
Tel: +65 64640410
Facebook: https://www.facebook.com/DiamondKitchenSeafood
Website: http://www.diamondkitchen.com.sg/
Nearest MRT: Kent Ridge (CC Line)

Opening Hours:
Daily: 11am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Kent Ridge MRT station. Take Exit B. Walk to bus stop opposite Kent Ridge MRT station (Stop ID 15139). Take bus number 92. Alight 5 stops later. Walk towards Technology Crescent. Walk to destination. Journey time about 8 minutes. [Map]

Frustrated with the long queues at The Marmalade Pantry bistros at Ion and Stables? Let me let you into a little secret not many is aware. The Marmalade Pantry has opened a third bistro at Novena, Oasia Hotel lobby level back in February 2015. During my visit, there was a slow stream of diners but the place is not as crowded compared to the other 2 outlets.

Lobster Barley Risotto 4.8/5

I was blown away with the first dish that is packed with multifold of flavours in the Lobster Barley Risotto ($32). The dish comes with butternut, carrots, onion, garlic flower, lobster chunks, lobster braised barley, parmesan, sour cream and tarragon. I like the substitution of the rice grain with barley giving the dish a more textural bites that is well infused with the lobster's essence.

Pork Chop 4/5

The Pork Chop ($32) was cooked to perfection retaining the juiciness of the meat. It is served with mashed potatoes, apple compote, crisp sage, spinach and bacon fat split jus

Salmon 3.8/5

A classic Pan Seared Salmon ($28) with a little twist. It is served on a bed of chilled sweet potato noodles, sesame and yuzu dressing, topped with cucumber. The idea actually added a light and refreshing element to pinkish salmon.

Miso Lobster 4/5

Lobster roll maybe the in thing but how about Miso Lobster Burger ($34). Chunks of lobster meat is tossed in a tobiko and miso mayo mix together with cucumber and red radish, sandwiched on a sesame bun and served with shoestring fries. The different play of flavours and textures actually works. in harmony.

Lemon Brulee Tart 3.5/5 and Sticky Date and Toffee Pudding 4.5/5

Wrapping up the dinner with some desserts, I got to try the Lemon Brulee Tart ($14) and Sticky Date and Toffee Pudding ($14). I felt that the lemon brulee tart has gotten the flavour spot on, not overly too sour but nicely balanced. However because it was blow torched the lemon curd actually liquefied and became a bit messy and hard to eat. The sticky date and toffee pudding on the other hand is a must try. the pudding was really moist and flavourful. I actually could not resist going back for a few more helping.

Overall I have enjoyed the food and ambience at The Marmalade Pantry at Novena, Oasis Hotel. If you prefer somewhere quiet and away from the crowd, this is a good consideration compared to their 2 other outlets. Price is on the steep side but portion is actually quite big.

The Marmalade Pantry
Oasis Hotel
8 Sinaran Drive
#01-02/04
Singapore 307470
Tel: +65 66640348
Facebook: https://www.facebook.com/MarmaladePantry
Website: http://themarmaladepantry.com.sg/city/
Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 1030am - 1030pm

Direction:
1) Alighat at Novena MRT station. Take Exit A. Turn right and take the underground walkway to Oasis Hotel. Take the level to Novena Specialist Centre lobby. Walk to hotel lobby next door. Journey time about 5 minutes. [Map]

Many who has been to Hong Kong will know that it is a food paradise. From dim sum, wanton mee to roasted meat these are the delicacies that we must try whenever we visit Hong Kong. With the opening of Legendary Hong Kong at Jurong Point 2 Shopping Centre in July 2014, the restaurant actually brings to you all the Hong Kong delicacies into one place. Legendary Hong Kong comes in four sections offering roasted meats, noodles and congee, dim sum and bakery.

Sauteed Turnip Cake with XO Sauce 4.2/5

From the dim sum section, we tried the Sauteed Turnip Cake with XO Sauce ($5.50), Steamed Shrimp Dumpling ($5.50), Chicken Claws in Black Bean Sauce ($4) and Rice Flour Roll with Deep Fried Shrimp Spring Rolls ($5.50).

The Sauteed Turnip Cake ($5.50) was pan fried to a nice exterior crisp while retaining the internal moist with bites of the shredded turnip. The XO sauce further enhanced the whole flavours giving it a hint of spicy kick.

Steamed Shrimp Dumpling 4.2/5

The Steamed Shrimp Dumpling ($5.50) comes with fresh, sweet and crunchy shrimp wrapped in a thin translucent dumpling skin. This is really good and you probably would not stop at just one basket.

Chicken Claws in Black Bean Sauce 4/5

I am big fan for Chicken Claws in Black Bean Sauce ($4). This is well cooked until soft, infused with the flavourful black bean sauce.

Rice Flour Roll with Deep Fried Shrimp Spring Rolls 4.2/5

Zha Liang is a popular dish in Hong Kong wrapping rice flour roll around youtiao. It has been given a little tweak, substituting the youtiao with deep fried shrimp spring rolls. I feel the version of Rice Flour Roll with Deep Fried Shrimp Spring Rolls ($5.50) is actually quite clever, giving it a more crunchy and crispy internal.

Crispy Egg Tart 4.2/5

From the bakery section, we tried both the Crispy Egg Tart ($1.80/pc) and Custard Crush Buns with Salted Egg Yolk ($5 for 3pc). Having been recently to Hong Kong and tried the Honolulu Cafe's egg tart, my standard has been raised. While I have a high benchmark, the flaky egg tart is not far off. It definitely one of the better ones I have eaten and I like it.

Mini Custard Crust Buns with Salted Egg Yolk 3.8/5

Mini Custard Crust Buns with Salted Egg Yolk ($5 for 3pc) is another interesting creation at Legendary Hong Kong. This is a 2 in 1 bun with the combination of Bo Lo Bao and Liu Sha Bao. Inside the bun is molten salted egg yolk filling but unfortunately it did not flow.

Congee with Century Egg & Pork 4/5

Moving on to the Noodles and Congee section, we tried the Congee with Century Egg & Pork ($6.80), Tossed Shrimp Dumpling Noodle ($7.80) and Wanton Noodle Soup ($6.80).

I was expecting the Congee with Century Egg & Pork ($6.80) to be plain but the comforting bowl of congee was actually well seasoned and flavourful with a smooth texture.

Tossed Shrimp Dumpling Noodle 3.5/5

Wanton Noodle Soup 4.5/5

My recently trip to Hong Kong also brought me to Mak's Noodles in Hong Kong. I am really excited that chef making the wanton noodles at Legendary Hong Kong is from Mak's Noodles. I tried both the Tossed Shrimp Dumpling Noodle ($7.80) and Wanton Noodle Soup ($6.80) and I preferred the later more. However I did notice some slight difference in the bowl of noodle. The texture of noodles I had in Hong Kong seems even finer and also hair-like thin, here is a bit thicker. The wanton is wrapped into a ball shape, here has a loose end probably means less shrimp is used. Saying that the noodles itself is still thin and springy, very similar to what I had in Hong Kong. The chef also insisted of using shrimp for its wanton instead of pork which is more common in Singapore.

Barbecued Pork 3/5

Last but at least the Roasted Meat section. The Barbecued Pork ($10.80) was rather pedestrian. I felt that the barbecued pork lacked the smoky charred aroma or it will be excellent.

Roasted London Duck 4.8/5

Not to be missed at Legendary Hong Kong has to be the Roasted London Duck ($14.80 per portion). The duck is specially imported from Ireland Silver Hill Farm. The first thing I noticed is a lay of fat between the skin and meat. It is like a layer of jelly which we get from Hainanese Chicken, oily but not greasy. The meat itself is also more succulent. If I can draw a comparison, it is like having pork from a suckling pig. This is definitely a must try.

If you are craving for Hong Kong cuisine, Legendary Hong Kong is definitely a good choice to satisfy your craving. The all in one concept means that they are over 300 over dishes in the menu ranging from Hong Kong cafe, dim sum, congee and noodles, bakery and roasted meat. Without flying to Hong Kong, the delicious food is served to your table.

Legendary Hong Kong
Jurong Point 2 Shopping Centre
63 Jurong West Central 3
#03-80
Singapore 648331
Tel: +65 67941335
Facebook: https://www.facebook.com/LegendaryHK
Website: http://lhk.com.sg/
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at Boon Lay MRT station. Take Exit C, D, E. Walk to the new wing of the shopping centre. Walk to destination. Journey time about 5 minutes. [Map]

Fuku Fine Kaiseki Restaurant is the first ever restaurant specializes in fugu or better known as pufferfish to be opened in Asia, outside Japan. Located at Mohamed Sultan Road, the restaurant imported the highest grade fugu, known as Torafugu or Tiger Pufferfish among the 20 edible species. These prized catch are flown in twice a week from Shimonoseki.

Appetizer 3/5 and Gelatine Meat 3.5/5

The dinner started with the Appertizer and Gelatine Meat. The fugu skin tossed in a delectable sauce comes with a nice crunchy bite to whet up the appetite. I also enjoyed sucking the gelatine meat of the fugu head and cheek but it is quite boney, hence not suitable for kid.

Fugu Sashimi 4.2/5 and Lightly Boiled Fugu Skin 4/5

The highlight of the dinner has to be the Fugu Sashimi and Lightly Boiled Fugu Skin. Fugu is known for its low fat and high protein content. Hence there is no harm having more of it. The thinly sliced pufferfish sashimi has a clean taste to it with a slight rubbery texture. This is best enjoyed with the ponzu sauce. For the lightly boiled fugu skin, I was took to wrap it around some leeks to enjoy it. This comes with a more crunchy texture.

Fugu Sushi 4/5

From the fugu sashimi and boiled fugu skin, we moved on to the Fugu Sushi. Besides the skillful knife skill of the chef, the different cuts of the fugu showcases how different texture brings out the different flavour of the fugu. The fugu sushi is actually quite similar to having the squid sushi exclude the slimy texture.

Deep Fried Fugu

The seasoning and flavour of the Deep Fried Fugu is heavier and more robust. The whole execution feels like eating deep fried chicken karaage instead.

Fugu Milt (Shirako) 3.5/5

This Fugu Milt may be a bit exotic for some but I am all game to it. It is grilled and served with a lemon slice and salt. It has non of those gamey and comes with a creamy texture. However the execution was a bit on the salty side.

Fugu Hotpot (Konbu) 4/5

Fugu Hotpot (Soya Bean) 4.2/5

At Fuku, diners can also enjoy the exquisite Japanese delicacy over the Fugu Hotpot, at $70 per pot (for 1-2 pax). Currently it offers three different types of soup base. , traditional Konbu Soya Bean and Miso. I tried both the traditional tecchiri and soya bean soup base. I think the local will prefer the soya bean broth which is richer in flavour and has a nice thick creamy consistency.

Fugu Porridge 4.2/5

Pour some rice and an egg into the leftover broth and we have another dish, Fugu Porridge. The porridge carries the essence of the broth. This comforting bowl of fugu porridge is best eaten with some salted seaweed.

To try the different parts of the fugu, cooked in different ways, the Fugu Course Daikokuten ($250) which is good for up to 4 pax, allows one to do so. The courses include appetizer and gelatine meat, lightly boiled fugu skin, thiny sliced fugu sashimi, deep fried fugu, seasonal Japanese cooked dish, grilled or steamed milt, fugu hotpot with vegetables, fugu japanese style porridge and seasonal dessert.

A new offering at Fuku is the Shabu Shabu Hotpot ($70) with A5 beef imported from Miyazaki, Japan. The beautiful marbled beef literally melted in the mouth.

Many may be wary about eating fugu as it is known to be toxic. However be assured as the chefs have over 20 years of experience working with the toxic fish. In additional, the regulation set by Singapore's Agri-food and Veterinary Authority ensures the gourmet experience is 100% safe. All the internal organs have to be properly and thoroughly removed in Japan first before allowing to be imported into Singapore.

FUKU Fine Kaiseki Restaurant
14 Mohamed Sultan Road
#01-01
Singapore 238963
Tel: +65 62358216
Facebook: https://www.facebook.com/FUKUsingapore
Website: http://www.fugu-fuku.com/
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Journey time about 6 minutes. [Map]

Korean Bingsu seems to be the latest craze in town with almost daily posting of this towering snowflake dessert from various bingsu places over the island. It so happened that I was in the vicinity of NunSongYee at Serangoon Garden and I popped by to check out what the craze is all about.

Choco-Banana Bingsu 4.5/5

There was like nine different of varieties of the Korean snowflake ice selections on the menu. I did have a hard time deciding which to go for but eventually settled on the Choco-Banana Bingsu ($13.90). The servicing is actually huge and is good for sharing.

Choco-Banana Bingsu 4.5/5

The Choco-Banana Bingsu comes topped with slices of fresh banana, coco powder, roasted almond, a scoop of vanilla ice cream and some extra milk to be poured over the ice mountain

As you see from the photo, the shaved ice has a very soft texture, so light and soft as snowflake. Infused with milk, it gave the ice a creamy sweet texture. Unintentional I discovered another way to enjoy the bingsu. When the snowflake ice, infused with milk melted and mixed with the coco powder, it becomes milo!

After trying the bingsu from Nunsongyee Korean Dessert Cafe, I have to admit I do enjoy it. Besides the fresh ingredients, the shaved ice plays an important part of a good bingsu. At Nunsongyee, the ice is light, soft almost snowflake like texture.

Nunsongyee Korean Dessert Cafe
Burghley Lifestyle Hub
45 Burghley Drive
#01-04
Singapore 559022
Facebook: https://www.facebook.com/pages/Nunsongyee-%EB%88%88%EC%86%A1%EC%9D%B4/368517929996835
Nearest MRT: Serangoon (CC Line, NE Line)

Opening Hours:
Tue-Thu: 12pm - 10pm
Fri: 12pm - 11pm
Sat: 10am - 11pm
Sun: 10am - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit G. Walk to Serangoon Bus Interchange (Stop ID 66009). Take bus number 317. Alight 13 stops later. Walk to destination. Journey time about 25 minutes. [Map]

It was a lazy Sunday morning when I went down to Truly Curry Rice to check out their new breakfast beehoo set at Telok Blangah Drive Food Centre that I chanced upon Indian Taste Hunter, a few stalls further down.

Firstly a notice a short queue at the stall. As I approached the stall I noticed a lady behind the small premise cooking the apom. What caught my attention is the freshly made Apom and I could not resist joining the queue to order one to try.

Apom 4.2/5

The a la minute Apom ($1.10) was thin and crispy on the edges while the middle is soft and fluffy. The indian fermented rice pancake is a delightful snack to be eaten together with some sugar and grated coconut topping.

Besides the Apom, the humble little stall also sells other Indian delights too. I do not have the stomach to try the other items after a heavy meal at Truly Curry Rice. I will be back to try more of the items. For now, Indian Taste Hunter definitely has made themselves into my listing for one of the better apom hunt.

Indian Taste Hunter
Telok Blangah Drive Food Centre
79 Telok Blangah Drive
#01-27
Singapore 100079
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Daily: 630am - 3pm

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Take the overhead bridge to the other side of the road. Cut across block 45 to Telok Blangah Drive. At Telok Blangah Drive, turn left and walk to destination. Journey time about 8 minutes. [Map]

Marriott Tang Plaza Hotel (formerly SINGAPORE MARRIOTT HOTEL) is into its 20th birthday. To commemorate this milestone, an array of attractive 20th birthday promotions and activities have been rolled out since 4 May and all the way till 31 July. One of which will be the Dining Special by Wan Hao Chinese Restaurant (萬豪軒). The restaurant has come out with a menu that curates the most lauded dishes for the past 20 years.

Crispy Suckling Pig with Prawn Paste 3.5/5

To get our engine started, Crispy Suckling Pig with Prawn Paste ($30++) was the first dish tonight. Sandwiched between the perfectly crisp skin and a piece of cracker, the prawn paste helps to beef up the mouthfeel, which would otherwise may be too dry. However, I didn't quite like the cracker at the bottom, which has soften under the heat.

Double Boiled Winter Melon Soup with Assorted Seafood 4/5

Double Boiled Winter Melon Soup with Assorted Seafood ($18++). The soup is light and carries the subtle flavour of the seafood. I like how the seafood has been cubed which allows me to have a bit of everything in every spoonful. A good way to cleanse my palate before the mains.

Pan Fried Fresh Scallop 3.5/5

Pan Fried Fresh Scallop, Shrimp Paste & Broccoli with Spicy Szechuan Sauce ($32++) came next. I thought they were really huge with shrimp paste atop. The scallop is fresh and sweet, quite well done I would say, so much so that I feel the shrimp paste isn't necessary. It is a pity that the spicy Szechuan sauce tends to be little overwhelming, masking the sweetness of the scallops.

Wan Hao Special Crispy Chicken 3.8/5

Served with fried cuttlefish at the side, Wan Hao Special Crispy Chicken ($22++ for half/$40++ for whole) is one of their newest dishes. The fried cuttlefish strips is quite addictive. The chicken remains moist and tender, with its skin crisp and thin. This dish definitely sits well with the young and old.

Claypot Eggplant & Minced Pork with Spicy Sauce 3.5/5

You may be familiar with this dish, Claypot Eggplant & Minced Pork with Spicy Sauce ($22++). It is a typical dish that my parents often order when dining out. Some say it's like a comfort food, having to eat it since young age. Though I find it slightly too heavy for me, I appreciate the authenticity of this dish. It's one of those dishes that may make you crave for rice!

Wok Fried Australian Beef Tenderloin 4/5

Their Wok Fried Australian Beef Tenderloin & Chilled Marinated Sour Plum Pear with Light Wasabi Sauce ($30++) was voted the favourite dish by many that night. Served with chilled marinated sour plum pear with light wasabi sauce, the presentation is rather unusual. The beef cubes were nicely charred, with a juicy and pinky core. Each bite releases the rich and fatty flavour of the meat which makes it extremely satisfying.

Wok Fried Lotus Leaf Rice & Waxed Meat 3.5/5

Our last main was the Wok Fried Lotus Leaf Rice & Waxed Meat ($12++), a classic to a Chinese dinner. What was in front of me was a cute little bundle of joy. Peeling the lotus leaf open was like unwrapping a mystery gift! What greeted me was a generous mix of Chinese sausages and the fragrant rice. The rice was quite well flavoured but I thought it would have been better if it is grainier.

Cold Lemongrass Jelly, Red Wine Granite & Diced Dragon Fruit 4.2/5

What wow me is actually their dessert, Cold Lemongrass Jelly, Red Wine Granite & Diced Dragon Fruit ($13++). The lemongrass jelly was soft, pleasantly sweet and refreshing. The red wine ice ball was like a melting snow in my mouth. Despite being full to the brim, I finished my dessert effortlessly.

It's amazing how these recipes have been kept and handed down over the years. I feel it is a menu that is high on comfort level, with returning customers indulging in tastes that they have fallen in love with years ago. Coupled with some modern takes on classic dishes, I believe it will win the new generations as well. Dine in on Mondays and enjoy selected dishes at $20++. So do take this rare opportunity to try their signatures!

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook: https://www.facebook.com/singaporemarriott
Website: http://www.singaporemarriott.com/restaurant/wan-hao-chinese-restaurant/
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Previously I have reviewed Truly Curry Rice, Hong Ji Wanton Mee and Indian Taste Hunter at Telok Blangah Drive Food Centre. Today let me bring you to another stall in the same food centre selling fried carrot cake. Unlike most fried carrot cake stall, Yuan Cheng Carrot Cake (源成菜头粿) uses vegetable oil to fried the radish cake for a more healthier consumption.

Fried Carrot Cake 4/5

Yuan Cheng Carrot Cake sells both the white and black version of the dish. During my visit, I ordered the Black Fried Carrot Cake ($2.50/$3). In recent times, my palate has changed and I actually prefer the black version which is sweeter compared to the white version which is more savoury.

Fried Carrot Cake 4/5

The fragrant plate of fried carrot cake is well coated with the dark sweet sauce with bits of caramelized charred. Slightly crispy on the exterior while moist inside. The dark sweet sauce has a nice aroma, not overly sweet but complementing the radish cake instead.

Fried Carrot Cake 4/5

The carrot cake diced into small rectangle shape also made it easy for eating. Chye poh and egg was also added to enhance the flavours, garnished with some spring onions. This is definitely one good plate of fried carrot cake which I would go back for. Probably I should try the white version in my next visit.

Yuan Cheng Carrot Cake (源成菜头粿）
Telok Blangah Drive Food Centre
79 Telok Blangah Drive
#01-33
Singapore 100079
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
TBA

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Take the overhead bridge to the other side of the road. Cut across block 45 to Telok Blangah Drive. At Telok Blangah Drive, turn left and walk to destination. Journey time about 8 minutes. [Map]

Thai food lover be rejoiced as Town Restaurant at Fullerton Hotel Singapore will be showcasing a spectacular spread of authentic and traditional Thai cuisine put together by acclaimed Thai Chef Chumpol Jangprai. The tantalizing Thai Dinner Buffet from 28 May 2015 to 7 June 2015 includes other International and local spread on the buffet line too. Diners at Town Restaurant will also stand to win a pair of return Thai Airways tickets to Tokyo with a stopover in Bangkok in a lucky draw.

Tom Yum Soup 3.8/5

The Thai feast started to with a bowl of Tom Yum Soup to warm up the stomach for a spicy treat. I felt that the soup can be spicier but I also understand it needs to think for the majority.

Spciy Green Papaya Salad 4.5/5

Whetting up the appetite is the plate of Spicy Green Papaya Salad. Sweet, salty and spicy, we have everything on the plate. Thumbs up.

Pad Thai 3.5/5

A staple Thai dish is the Pad Thai. If it is not cooked properly, the pad thai can be on the sweet side. This is quite nicely done. While it did not have the wok hei aroma, it did come with a nice balance of flavours.

Green Curry Chicken 4/5

I have eaten at many Thai restaurants in Singapore and usually the meat from the Green Curry Chicken was quite dry and tough. I like the fact that chef not only paid attention to the velvety green curry but the chicken meat too. The cut is also bigger and cooked to a nice tender.

Thai Style Satay 4/5

A must try is the Thai Style Satay. This is one authentic street food that I don't really see in Singapore's Thai restaurant. It will be nicer to eat it when it is hot from the grill. Dip into the peanut sauce to further enhance the flavour.

Steamed Seabass Fillet with Sweet Lime Sauce 3.5/5

The timing of cooking the Steamed Seabass Fillet was well judged with the moist texture. However the sweet lime sauce was rather mild. I think we are used to a more intense and richer taste.

Mango Sticky Rice 4/5

A selection of Thai desserts such as the Water Chestnuts in Coconut Milk and Syrup, Mung Bean Thai Custard, Black Glutinous Rice with Taro and many more to complete the whole Thai feast. Among the various desserts, my favourite is still the Mango Sticky Rice.

Town Restaurant's Thai Dinner Buffet
Date: 28 May to 7 June 2015
Time: 630pm to 1030pm

Sun-Tue: $55++ (adult), $28++ (child)
Wed-Sat: $69++ (adult with seafood selection),
$89++ (adult free flow of draught beer and Singapore sling),
$34++ (child)

Reservation
Tel: +65 68778911/8912
Email: dining-rsvp@fullertonhotel.com

Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778911
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

With the opening of Orchard Gateway, many new restaurants have also sprout up in the new shopping mall. Located on the fifth floor of Orchard Gateway @ Emerald is Tburu, the latest concept by restauranteur, chef and self taught designer Calvin Yeung. Whisked away from the busy shopping belt, the beautiful restaurant is spacious and comes with panoramic view of the busy shopping street below.

Kanpachi Carpaccio with Truffle Oil 4/5

The lunch started with the Kanpachi Carpaccio with Truffle Oil ($22). I thought the truffle oil was a bit on the heavy side masking the clean taste of the hamachi. I would enjoy it more if it is kept simple allowing the ingredient itself to shine.

Sake lovers will rejoice over the selection of premium sake from the Kyushu prefecture, made exclusive to Tburu.

The special beer mug at Tburu caught my interests. It helps to keep the beer chill and very delicious. Kanpai!

Tempura Salad 3.5/5

Next is a healthy dish of Tempura Salad ($14/$16). The vegetables are only very lightly battered, not losing the natural freshness of the greens.

Iberico Pork Jaw from Spain 3.8/5

The Iberico Pork Jaw from Spain ($18) was flavourful and has a chewy bite to it. I understand it was a priced cut of meat but it was too delicately sliced for a more substantial enjoyment.

Hotate Chawanmushi 4.2/5

The Hotate Chawanmushi ($12) may look simple but the steamed egg was light, smooth and flavourful. The addition of the scallop gives a luxurous lift to both the texture and flavour.

A4 Japanese Wagyu from Gunma Japan 4.2/5

Served in a rosemary smoked funnel, the A4 Japanese Wagyu from Gunma Japan ($22) comes with a nice hint of smokiness on top of that layer of fatness, which literally melted in the mouth.

Hotate Foagura Maki 3.8/5

These Hotate Foagura Maki ($32) is quite interesting with the raw scallop in the middle topped with a piece of foie gras. It may be a luxurious treat for some but I thought the maki did not hold together as a dish.

5 Kind of Aburi Sushi 4.5/5

Last but not least, we have 5 Kind of Aburi Sushi ($38). Lightly torched on the surface to give it a nice aroma and charred taste, this is well complemented with the delicious sushi rice. Definitely ending the night on a high note.

Matcha 4.5/5

Wash down the greasiness with a bowl of Traditional Green Tea, made the traditional way by whisking it. It is a real experience.

As part of the opening promotion, Tburu is offering 50% discount of their 8-course omakase menu from now until end of September at $50 (usual price $100) for reservation before 730pm only. Do note, reservation is required to enjoy the promotion.

Tburu
Orchard Gateway @ Emerald
218 Orchard Road
#05-01
Singapore 238851
Tel: +65 62210004
Facebook: https://www.facebook.com/Tburu
Website: http://www.tburu.com.sg/
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit C. Take the underground walkway leading to Orchard Gateway @ Emerald. Take the lift to level 5. Journey time about 5 minutes. [Map]

Cove99 Live Seafood Restaurant is an intimate 120-seater Chinese restaurant nestled along a row of shophouses at Peck Seah Street. You may not be familiar with this name yet as it is opened only last year 2014. Helmed by executive chef Pang Seng Hai whom has more than 20 years of culinary experience. Prior to heading the kitchen at Cove99, Chef Pang was Executive Chef at Chin Huat Live Seafood Restaurant and held many positions with Tung Lok, Legend Fort Canning and Jade Fullerton.

For the upcoming Fathers' Day, Cove99 has specially designed a menu for this occasion. This brought us here tonight, for a taste of a few of their signature as well as new dishes.

Double-boiled Shark’s Fin and Abalone in Fresh Ginseng Chicken Broth 4/5

Nothing beats a good bowl of nutritious soup to start off a dinner. The smell of ginseng permeated the air as the staff brought over our Double-boiled Shark’s Fin and Abalone in Fresh Ginseng Chicken Broth. From the smell alone I can imagine the all flavour and nutrition sealed in this pot of wholesome goodness. It did taste as good as I have imagined it to be.

Stir-fried Venison with Hon-Shimeiji Mushroom 4.2/5

The Stir-fried Venison with Hon-Shimeiji Mushroom in Yellow Mustard Sauce is highly recommended or at least i think my dad will like this dish. It was slightly charred on the surface with an extremely tender core. I thought that the yellow mustard sauce complement the meat well, adding a bit of sharpness to the overall taste.

Braised Whole Fish Maw with Sliced Black Truffles 3.8/5

Braised Whole Fish Maw with Sliced Black Truffles and Seasonal Vegetable in Superior Broth. This indeed is an luxurious dish. It is my first time being served an entire fish maw. In Chinese, cooking fish maw may be considered a rare ingredient. Similar to other luxurious ingredients such as shark fins, it is often appreciated for its scarcity, novelty, nutrients or value, rather than taste. Its subtly in taste may lead to some heavy seasoning but fortunately, Chef Pang has adopted a simple treatment instead to preserve that natural flavour. I find the broth quite compatible for its taste and I enjoyed its firm texture pretty much.

Braised Boston Lobster 4.2/5

Their Braised Boston Lobster is one of my favourite tonight. The lobster was coated with the right amount of Creamy White Wine Sauce. I'm not too sure how the lobster was being braised but I find it quite well done as the meat remained firm, as I have tasted mushy texture before. The white wine sauce is of the right viscosity. It wasn't too creamy, nor too heavy which might have otherwise stolen the sweetness of the meat.

De-shelled Chilli Crab with Deep-fried Mantou 4/5

I believe you may be extremely keen to try their De-shelled Chilli Crab with Deep-fried Mantou. They may be the only one serving it de-shelled. Some of you may think that having it de-shelled reduce the shiok-ness of eating chilli crab but you may change your mind after trying it out. What I appreciate about this dish is that the portion of meat and gravy is quite well balanced. every scoop of the mixture gives you a decent serving of the crab meat. Some of you may like the fluffy mantou, though I much prefer an airier one.

Stewed Rice Vermicelli and Glass Noodles with Seafood and Bitter Gourd 4/5

Our last main was Stewed Rice Vermicelli and Glass Noodles with Seafood and Bitter Gourd. I really get the best of both worlds - the firmness of the rice vermicelli and the springiness of the glass noodles. This combination works well for me. They have soaked up the flavour from the stew, and accompanied with a good portion of seafood and bitter gourd. I thought I had detected the wok hei faintly which to me is a plus.

Homemade Premium Durian Pudding 2/5

After all the great dishes, I looked forward to the closing, Homemade Premium Durian Pudding. Sadly, the sweetness of it didn't work for me at all.

It had been a luxurious evening for me, and I'm sure your dad will probably feel the same way too. Rather than patronising the few names in shopping malls, you may want to give this place a try.

Enjoy the following special when you book a Father’s Day Menu (for Sat 20 Jun – Sun 21 Jun) before Sunday 14 Jun 2015:

Cove99 Premier Card Member Exclusive
- 15% discount on Father’s Day Menu (Lunch Only)
- 10% discount on Father’s Day Menu (Dinner Only)
- Complimentary bottle of white wine with every order of $688 8-Course Menu

Members of Public
- 10% discount on Father’s Day Menu (Lunch Only)
- Complimentary bottle of white wine with every order of $688 8-course Menu
*Pierre Jean Colombard Chardonnay, France (worth $49.90)

SET MENUS
$268++ 6-course Set Menu For 5pax
$688++ 8-course Set Menu For 10pax

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

Cove 99 Live Seafood Restaurant
72 Peck Seah Street
Singapore 079329
Tel: +65 62240991
Facebook: https://www.facebook.com/Cove99
Website: http://www.cove99.com/
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

The Fabulous Baker Boy @ River Valley Road

Truly Curry Rice (真咖喱饭) @ Telok Blangah Drive Food Centre

Long Kuan Hung Crocodile Farm (农光行鳄鱼场) @ Neo Tiew Crescent (Kranji)

The Royal Mail @ The Ascott Raffles Place

NOX – Dine in the Dark @ North Bridge Road

Lee's Taiwanese @ JEM

Akari Japanese Dining Bar @ Marina Bay Financial Centre

Shelter in the Woods @ Greeenwood Avenue (Bukit Timah Road)

Liang Kee Teochew Restaurant (亮记潮州餐馆) @ Whampoa West

Diamond Kitchen (钻石小厨) @ Science Park 1

The Marmalade Pantry @ Oasis Hotel

Legendary Hong Kong @ Jurong Point 2 Shopping Centre

FUKU Fine Kaiseki Restaurant @ Mohamed Sultan Road

Nunsongyee Korean Dessert Cafe @ Burghley Lifestyle Hub (Serangoon Garden)

Indian Taste Hunter @ Telok Blangah Drive Food Centre

Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel

Yuan Cheng Carrot Cake (源成菜头粿) @ Telok Blangah Drive Food Centre

Thai Extravaganza at Town Restaurant, Fullerton Hotel Singapore

Tburu Japanese Restaurant @ Orchard Gateway at Emerald

Cove 99 Live Seafood Restaurant @ Peck Seah Street