Wanna have some Brazilian grilled cut meats? Head on down to Carne & Caipirinha for some authentic Brazilian churrasco. An addition to the restaurants at Sunset Way, this Brazilian churrascaria is currently the one and only in Singapore that uses charcoal fire to slow roast quality meats giving them an irresistible smoky fragrance.

Here at Carne & Caipirinha, they offer an all alfresco dining which can house a total of 74 pax. However, one may feel a little warm dining in this environment in the humid weather of Singapore.

Churrascaria refers to a restaurant that serves grilled meats in buffet style where passadors (chef and meat servers) will serve the grilled meats on skewers right to the dining table and carve out portions of meat onto the diners' plates.

How does the passadors know who and when to serve the food? Other than hand gestures or eye signals, the small two-sided coaster-like disc acts like a traffic light for the flow of the food to be served. Where green says "Yes, Please" go ahead serve me food and red means stop "No, Thanks".

No buffet is complete without a salad bar. The salad bar here offers a variety of choices ranging from pastas, rice, fruits and many more.

A dish that should not be missed from the salad bar is their national dish, traditional Brazilian Feijoada which is a kind of black bean stew with pork trimmings. I was told that sometimes this dish is cooked using beef in replacement of pork.

Free flow of Cheese Bread is served to kick start this food tasting. This chewy textured mochi-like bread is tasty and yet not too cheesy. This is definitely one of my favourite item for this tasting.

Beverages were up next before we sink our teeth into the meats. Refreshing and sublime flavours of fresh limes infused with a shot of finest liquor, its no surprise that Caipirinha is one of Brazil's finest invention and signature tipple. Its alcohol content is considered high for a non-alcoholic drinker like myself.

In fact, teetotalers can go for the Guarana Antarctica, the first ever soft drink produced in Brazil which is produced in only three countries and you get to try it now at Carne & Caipirinha.

And here we go, the meat journey begins!

Lamb Leg (Carneiro), Pork Belly (Barriga de Porco), Pork Sausage (Linguica), Chicken Thigh (Coxa de frango) and Chicken Fillet wrapped in Bacon were some of the roasted meats that we tasted. Though the pork belly wasn't the crispy skinned type served in chinese restaurant, nevertheless the meat is rather tender. The best for this round, in my opinion, have to be the chicken thigh. Tender, full of flavour and grilled to perfection. The pork sausage and chicken fillet wrapped in bacon seems rather normal in comparison.

Among the many meat varieties available, the must-try items are namely the Beef Rump (Alcatra), Beef Hump (Cupim), Fish (Escolar) and Chicken Heart (Galinha de Coracao). Beef Hump!? Cows have hump? Well yes, humped cattle known as zebu are found only in Brazil and I figured that the meat nearer to the fats are more tender than those further away.

Oh my! Chicken Heart! Yup, your eyes are not playing tricks on you. Its Chicken Heart. Seriously, the chewy texture doesn't taste as exotic as it sounds. The top in my favourite list for the night and the winner for this must-try category got to be the Fish. The oil content in this kind of fish is rather high and we were advised not to take more than four pieces as it can cause stomach upset the following day.

Grilled Pineapple is the popular item among the food tasters tonight. Though I am not a pineapple lover, this is indeed quite juicy and sweet with the cinnamon powder completing the whole taste.

"The FireBomb" Flaming Carbonara Pasta in Cheese Wheel is a food trend that is sweeping the world. Freshly cooked Carbonara pasta is tossed in a large Parmigiano-Reggiano cheese wheel, followed by pouring in a flaming cocktail consisting a secret blend of 3 different alcohol. The flames will char the pasta and melt the cheese making this different from the normal Carbonara with an intoxicating aroma.

We tried both the alcohol and non-alcohol version and I personally prefer the former. Just to highlight, The FireBomb is available at S$10 per serving. Definitely a place for those big appetite meat lovers especially on their meat craving days.

A-One, famous for their claypot scallop porridge, has started their first A-One Bak Kut Teh at The Star Vista. Combining the essence of bak kut teh into their smooth textured porridge, its no surprise they brand themselves as the first in Singapore to offer Claypot Bak Kut Teh porridge.

On top of this, they offer various selection of bak kut teh soup and a number of other items like braised and stir fried dishes. As for this food tasting, we were served 1 or 2 items from different category in the menu.

First on the table, of course is non other than their bak kut teh porridge.

Minced Meat with Meat Ball Porridge (S$9.90)
To achieve the taste of bak kut teh, they uses premium white pepper to derive the stock before combining with pearl rice and simmered in high pressure cooker for 45mins. This is the reason why the peppery flavour is so prominent.

Pork Ribs Porridge (S$10.90)
The same method was used for all their bak kut teh porridge. This taste more like bak kut teh maybe because of the pork ribs.

Assorted Fruit and Flower Tea (S$7.90)
This sweet tea taste like chinese hawthorn which aids in digestion. Good companion for a heavy meal.

Take a look at the ingredients.

Pork Ribs Soup (S$10.90)
A total different soup base from the one used in preparing the porridge but the one similarity got to be the fiery peppery flavour. Nonetheless, the pork ribs were rather tender and to my surprise the soup taste less pepperish when cooled down.

Well, how can bak kut teh be without condiments to go along.

And of course! Not forgetting bak kut teh's best friend - you tiao.

Pig's Organ Soup (S$9.90)
This, in my opinion, is just like normal pig's organ soup with overpowering pepper flavour.

Braised Platter (S$14.90)
Includes items like pork, beancurd skin, beancurd puffs, eggs and peanuts. This dish definitely reminds me of kway chap. Slight disappointment as the pork are not tender enough and other than the peanuts, the rest seems to have not been braised long enough with the gravy making it a little lacking the braised feel.

Ampang Yong Tau Foo (Medium - S$14.90)
Comes in small (S$9.90) and large (S$18.90) options too. Not too sure how close this is to the authentic version. Nevertheless, the taste was not too bad just that the items were not really immersed in the gravy.

Dry Bak Kut Teh Chicken Cubes (S$12.90)
A little spicy with tender chicken cubes, goes perfectly well with a bowl of rice. I personally find that it taste more like Kung Bao chicken.

Assorted Vegetables in Sambal Sauce (S$10.90)
Also known as Four Heavenly King with four different vegetables in it. Lady fingers, sweet peas, long beans and brinjals stir fried in sambal sauce are soft and not spicy.

Was rather excited when I chanced upon this restaurant that serves roast meats, porridge and others. Another option for me other than just Crystal Jade and Imperial.

Occupying a reasonably shop space, they provide both indoor dining area where its air conditioned and alfresco dining area for those who likes to enjoy their meals in the open air environment.


Was having slight gastric problem the day I visited so we went a little light on our meal order.

White Radish and Spare Rib Soup (S$5.50)
This flavourful double boiled soup with tender spare ribs and soft white radish brought some warmth and comfort to my stomach. A rather good start of today's meal.

Roast Pork (S$16.80 - Regular)
Never failed to order this when we visit chinese restaurant. The ones they serve here are rather crispy and not too salty. However I find it a little oily, maybe because my stomach is not feeling that well.

The plum sauce was supposed to pair with their roast duck. However, it taste good too with the roast pork making it feel less oily.

There are a variety of congee to select from and you can even choose the ingredients of your choice for your congee if you order their 2 combination congee from the menu.

Their congee is smooth textured and its tasty enough without having to add seasoning.

2 Combination Congee (S$8.20)
Pig liver and egg - a rather simple option. Simply love the liver as it was fresh and cooked till medium done making it tender on every bite.

Congee in Liwan Boat Style (S$7.20)
One of my favourite congee choice. All the ingredients were fresh and cooked till its soft. Even the squid was not too difficult to digest given my gastric problem.

Tuk Tuk, the iconic three-wheeled vehicle in Thailand, has driven their way to Singapore. Parked at Suntec City, Tuk Tuk Cha not only offers a selection of beverages but also snacks that are great for tea time breaks.


The beverages they serve here does not confine to Thai teas or coffee. They have in their menu home-made lemon tea, lemonade and roselle for non-milk lovers. Matcha latte, hojicha and chocolate are also available for those who don't fancy Thai drinks that much. 

Thai Milk Tea (S$2.80 - Regular)
Unlike the other place that I always frequent, here they do not have an option to choose for milder or stronger Thai tea flavour. The ones they serve here really have a high tea content. Suitable for those who loves the stronger version.

Thai Green Milk Tea (S$2.80 - Regular)
For those who love milk base beverages with a not so high tea content. This green tea pairing with milk drink is rather fragrant.

Home-made Roselle (S$2.80 - Regular)
The perfect drink that makes you feel less sinful after eating all the toasts.

As for the snacks menu, other than the golden and tom yam toast that we tried, they do serve the two popular Thai dessert/appetizer - sticky rice mango and mango salad.

Golden Toast (S$3)
Milky white bread drizzled in butter. Air fried to make it crispy and achieve the golden look. Pair it with your favourite dip or toppings from the selection available and viola, there you have a perfect snack to go with your drink.

A little disappointed as we wanted to try their Home-made Taro Kaya and Home-made Thai Tea Kaya but it's out of stock.

with Home-made Pandan Kaya (Add S$0.80)
The pandan kaya dip is not too sweet but lacking the pandan flavour.

with Condensed Milk + Milo (Add S$0.80)
Recommended by the staff. This is indeed the best of the three. The milo powder complements the condensed milk making this full of flavour in every bite.

with Nutella (Add S$0.80)
The never go wrong dip choice. Definitely for nutella fanatics.

Tom Yam Toast (S$2.50) with Chicken Floss + Egg (Add S$1)
Tom Yam chilli sandwich. Have it with either chicken floss or egg or you can opt for both like what we did for an extra dollar. The tom yam taste was not very evenly spread out so certain piece was spicier than the rest. Nonetheless, this is quite a tasty combination.

Here at The Square, you can find an array of international cuisine in ala carte selection or buffet where they feature different themes every month for their buffet menu starting with Peranakan in August.

Peranakan buffet, priced at S$58++ (Adults), is available for dinner on all days.

So, here we go, starting the Peranakan journey.

Bakwan Kepiting
The traditional Bakwan uses pork and crabmeat but the chef here replaces the crabmeat with chicken. Though the Bakwan was quite springy and flavourful but its a tad too salty.

Nonya Style Asam Fish
Two different version was served - steam and fried. Groupa was fresh but its not sourish enough and not too spicy. The disappointment of this dish is that the fish did not absorb the flavour of the sauce. As for the fried version, the skin taste a little soggy and oily.


Chicken Devil Curry
Chicken was rather tender however, its way too spicy for me. The chilli padi that was used is really so devilish making the spicy level in this dish so high that it has a numbing effect on my tongue.

Ayam Buah Keluak
Tasty gravy with tender chicken meat but I do find this dish rather salty.

Kueh Pai Tee
The most popular dish among OpenRisers. The thin kueh pai tee cups stayed crunchy with all the moist ingredients in it and the fact that it was left on the table for awhile before we consume it. So its no surprise why we couldn't resist and asked for second serving.

Babi Pongteh
The chef chooses pork ribs over pork belly for this dish not only enhances the flavour but also makes this a little less sinful. Though the ribs was semi tender, its fully immersed with the flavour of the gravy.

Traditional Nonya Kueh
The meal will not be complete without having some desserts. Agar agar and assorted kuehs are served and this marks the end of the Peranakan journey.

As the food tasting was in July, we also got to try their Sweet Indulgence buffet other than the August Perankan buffet menu.

Pastries are definitely the highlight as it is creations by Chef Sin Siak who was featured as chef of the month in July's La Vie Magazine.

Durian Pengat
Their signature dessert. Made with fresh durian and gula melaka. The taste of the gula melaka stands out first with the durian taste slowly emerging out. A little letdown as the gula melaka is abit too overpowering resulting this dessert to be a tad too sweet.

Chocolate Nutty Cake
This is the cake that I like best among those that I have tried. The smooth textured chocolate mousse with bits of nuts at the base is not as sweet as it seems to be.

Oyster Fritter
Specially prepared for us by Chef Jimmy. Juicy fresh oysters coated in fried batter paired with the secret recipe sauce, this is simply delicious.