Along Club Street lies this quaint little colonial style building that houses one of Singapore's well known Italian Restaurant - Senso Ristorante & Bar. Established in 2000, Senso has received numerous awards and nominations for its ambience, food and wine. So it was imperative that we (my gf and I) tried out this place! Reservations weren't made as it was a rather last minute decision and we didn't think it would be too difficult to get a seat on a Sunday evening (Actually we were torn between eating at Senso and Grand Shanghai, but since the latter didn't answer my calls, we chose the former). We got there at about 645pm and were surprised to find that it only opened for dinner at 7pm. Anyway, it was but a short wait and at the stroke of 7, we were shown to our table in the courtyard. Please let me say this. We didn't opt to sit in the courtyard, but there wasn't a choice as we didn't meet the dress code.

It would be almost criminal not to dedicate at least a paragraph to the very pretty courtyard. From the moment I stepped in, it almost felt like I had been transported right into the heart of a warmly lit Tuscan courtyard in Italy, complete with a Greek statue that adorns the gardens. This is definitely one place you must see! There are strong fans around to help the customers keep cool whilst dining. However, it can get quite sticky because of the humid nature of Singapore's weather. The air conditioned interior was rather pleasing as well, with hues of orange and touches of elegance coupled with dim lighting. Decor aside, we had the Mozzarella for starters and the Frutti Di Mare and the Ossobuco for mains. On a side note, we had the chef divide everything up into 2 individual portions so that we could share.

The meal started off with a complementary serving of warm bread and bread sticks, with Chick Pea Puree as a dip. I personally found the bread sticks a little too hard for me, but it tasted quite good, especially with the Chick Pea Puree. The wheat bread was a little too dry for me. I couldn't make out the other bread, but it had onions on top and tasted soft and appetising. Following the bread was a tiny serving of Chick Pea Salad, complementary as well. I found this quite good as the chick peas had a tinge of zest coupled with the evident taste of the basil leaf. Small serving, but it sure packs a punch!

Our appetiser, the Mozzarella, was essentially pan fried Buffalo Mozzarella wrapped in Parma Ham, Marinated Raisins and Pine Kernels in Balsamico (Traditional Balsamic Vinegar). The huge chunk of cheese was a little chewy, yet didn't have too strong a cheese taste. Wrap a slice of Parma Ham around it and dip in the sauce (I think the sauce comes from the Marinated Raisins and Pine Kernels in Balsamico. It tasted a little alcoholic.) and you get nothing short of stupendous. It sure didn't look like cheese though, or anything related to it. Little wonder why this is one of Senso's signature dishes.

With such a wonderful appetiser, we thus looked forward to the mains. The Frutti Di Mare, Carnaroli Risotto with Octopus, Prawns, Mussels, Calamari, fresh Tomato and Basil, was very nicely done without being too heavy on the cream and with the rich texture of the Risotto. It was good, but not fantastic. The Ossobuco, braised Veal shank "Ossobuco" served with mashed Potatoes, Rosemary and Lemon Gremolata was very tender and fibrous, so much so that there was no need to even remove the meat from the bone. The natural Veal taste was very prevalent in this dish, which suited me fine, but people who don't like it might just want to stay away. The accompanying mashed potatoes were soft and had a tinge of butter, but nothing to shout about.

I was stuffed up so much that I could barely walk, which explains the absence of dessert. This is definitely one place you should bring your date or that special someone to. The ambience alone puts many other fine dining restaurants to shame. Service is excellent and so is the food. What more do you need Do note that prices are quite steep here, but hey, I reckon every dollar is well spent. Try it or regret! ;)

Located in the middle (almost) of Purvis Street which is teeming with eateries, you might just miss out on Garibaldi if you are unaware because the exterior is rather plain and discreet, save for the vertical signboard hanging by the side of the building. Now this is the first time that I've been to a restaurant which utilizes heavy sliding doors in favour of push/pull doors and that really says something about their target market - well heeled individuals/executives. The sliding doors act as a natural filter to "sieve" out your average Joe. Well lets just leave it at that. As you are being ushered into the small main dining area, which can probably seat about 30 people or so, the solemness of the interior weighs down on you. Decor is sombre and minimalistic, with racks of wine displayed prominently in the foreground. Seats are plush and comfortable, but can be taxing on your back if you don't lean backwards.

I certainly feel that the complimentary servings of bread warrant a section all by itself. The bread was fragrant with a slightly crispy exterior that belied its soft and fluffy interior. However, what sets it apart from other breads is its taste. It had this slightly cheesy aftertaste which would melt the hearts of even the most ardent detractors. I attribute this great taste to the bits of Mozzarella cheese that I noticed on the bread crust. It would be a shame if you visit Garibaldi and not have second or third servings of this bread.

Compared to the veal I had at PaPi, which was laden with sauce, Garibaldi's Roast Veal in Tuna Sauce exercised more constrain and the tuna sauce was used sparingly. The result A much better tasting veal with more bite which didn't look lost in a sea of sauce. However, having said that, I find it rather sad because tuna was the dominant flavour instead of veal.

Its funny how you order chicken in an Italian restaurant and wonder how its going to turn out. Well, my Chicken Breast with Zucchini Smoked Cheese and Spicy Tomato turned out just fine. The chicken breast was extremely tender and had some sort of buoyancy in it, which tasted a wee bit unnatural. Come to think of it, the chicken was so smooth and tender that I couldn't detect any fibrous shreds. Work of a master or something else Taste wise, it was great, with the chicken absorbing the smoky flavours perfectly and with lots of succulent juices to boot. But it did tend towards the salty side. The zucchini with cheese was done right, as evidenced by the grill marks on the zucchini.

There wasn't a choice with the desserts, so everyone had the same thing, which was a scoop of Pistachio ice cream and one of Hazelnut. Personally I prefered the Hazelnut ice cream as it tasted familiarly like Ferraro Roche chocolates. The Pistachio ice cream, on the other hand, didn't taste quite like Pistachio and had a slightly creamy taste. Both ice creams were quite smooth, but I detected ice chips in them, which might have been due to poor handling.

Honestly, we wouldn't have been full if not for the multiple servings of the wonderful bread. Quality wise, it is commendable and I find it comparable to Senso. However there is a sense that Garibaldi's food offers more finesse, albeit in smaller portions. Service is very professional and attentive but lacks friendliness.

Grand Shanghai's exterior doesn't garner much attention but step in and be transported back in time to the 1930 - 1960s where nightclubs were a rage. Everything from the tables, lamp shades, dark wood flooring and two blade fans down to the toilets, were reminiscent of a typical nightclub. Pretty much like those you see on TV when Shanghai Triad was aired. Completing the picture was a beguiling songstress belting out a repertoire of popular tunes from that era.

A cold dish always gets the appetite going. Consisting of a slice of chicken, half an egg with roe, deep fried eel and strands of jellyfish, it was just short of terrible in the presentation department. There was no proper placement of the food and no colours to bring out the dish. No garnishes, nothing. That aside, the chicken was cold and rather normal, but nothing to shout about. The deep fried eel was crispy and sweet, which was a rather good way to start things off. A pity about the minimal portions though. The jellyfish was springy and tasted strangely like eating a softer version of beef tripe. Not that its bad, but its just slightly different. Last but not least, the egg. I had problems with this one although I'm a big fan of eggs. It looked every bit a hard boiled egg, just that the egg white was softer and more jelly like. The egg yolk, on the other hand, was a gooey semi solid mass which reeked strongly of raw egg. Top it up with loads of fish roe and you get something that's unbelievably raw and has the occasional pops (I just love biting into the fish roe). I believe (I'm just speculating, don't quote me) that the egg was boiled at a temperature of about 60-70 degrees Celsius for a moderate period of time to achieve such a texture.

The heavyweight dish of the set menu. The Braised Superior Shark's Fin in Brown Sauce alone costs $45 in the ala carte menu! I'm not sure if there's any difference though because I haven't tried ordering it ala carte yet. But it was good. The fins were of moderately good quality and were rather plentiful. The brown sauce was light on the palate and not too starchy. The accompanying plate of beansprouts (with fried Yunnan ham I believe) tasted best when eaten with the soup and not alone.

A rather humble dish, but the Braised Spare Ribs "Wuxi" style's beauty lies in it's simplicity. A single rib served with a stalk of vegetable and a bread stick man tou. The meat came cleanly off the bone without much resistance and was tender. The gravy played a key role in this dish without it coming across as too strong but instead played on its subtlety, allowing the meat to slowly soak up the essence and diffuse through with every bite.

The Deep Fried Cod Fish with Sweet & Sour Sauce and Pinenut wasn't too fantastic. Sure the batter was nicely done and tasty, but it masked the sweetness of the cod fish, which was really a pity. It would have probably tasted the same if other types of fish were used.

The Shanghai Fried Rice wasn't spectacular at all, even though it was one of the recommended dishes. The rice tasted strongly of pepper and nothing else. The ingredients didn't provide any visual appeal nor did they add any taste into this dish. So basically its bland plus bland, which still gives you bland, save for the strong dosage of pepper.

The Shanghai Pork & Crabmeat Dumplings aka Xiao Long Bao got me really excited as I had heard much about them. My expectations proved to be this dish's undoing as I didn't find it good, much less fantastic. For one, the skin was a little too thick and it just didn't have that explode in your mouth kind of feeling. Decent, but I've had better.

Mango Sago - A pretty much standard dessert everywhere you go. This one was a little different in that they added milk into it, making it a little more coagulated and sweet. A small but nice twist to the this very common dish and a great way to end dinner on a high note.

I've always had a penchant for brunch - whiling the lazy mornings away in a serene setting coupled with hearty fare and great company. What better way to unwind and enjoy the intricate subtleties of life And I've found just the place to do so - Wild Rocket. The man at its helm is none other than lawyer turned chef, Willin Low, who has built up a reputation for cooking dishes which are Singaporean at heart but with a twist.

Nestled at the top of a hill (Mount Emily), Wild Rocket is a quaint little eatery/restaurant docked on the first level of Hangout Hotel. The decor is simple, focusing on the simplicities and the giant glass windows complete with semi transparent curtains allow sunlight to peer through, creating a cheery and lively atmosphere sans the heat. An air of serenity and elusiveness lingers in this dreamy and charming little outfit.

Though not billed as a fine dining restaurant, Wild Rocket still serves up complementary bread, which didn't quite impress me honestly. For one, the bread was too porous and came across as a tad too dry and bland. Thankfully, it was served warm.

Ricotta Jackfruit Pancakes with Maple Syrup - No this isn't a picture of left over pancakes. Its what we got for $8.50 - 2 small pancakes and 1 piece of deep fried jackfruit. It was excellent though, soft and fluffy with a tinge of jackfruit taste. Bits of jackfruit were also embedded within for added texture/flavour and the sweetness of the maple syrup was just about right. Now someone please explain to me why do good things always come in small packages

Laksa Pesto with Spaghetti with Tiger Prawns & Quail Egg - A most interesting dish. As the name suggests, its spaghetti covered with coriander and bits of chilli flakes which is supposed to have a mild laksa taste. And by golly, it certainly does! The pasta was al dente but a tad too dry for my liking. I counted 3 average sized prawns and 3 quail egg halves, which certainly doesn't place this dish in the generous ingredients category. Honestly, this is not something I'll order again cause I don't find it outstanding.

Scrambled Eggs, Fresh Beef Sausages with Toast - A greedy mistake on my part. I had spied the adjourning table ordering this dish and the serving certainly looked generous. Oh boy, how wrong I was. 2 sausages, a small serving of scrambled eggs and a side of toast. The dish was clean in less than 5 mins, but not that it tasted great in case you are assuming. The sausages were rather salty and the meat didn't seem firm. As for the scrambled eggs, it was too salty as well and tasted like too much milk had gone into it.

The Wild Rocket Burger with Sun Dried Tomato Salsa - Notice the usage of the word "The" in the name of this dish. Its obviously Wild Rocket's signature offering and is THE must try burger. Pleasing aesthetics aside, the burger weighed in slightly bigger than Iggy's offering but smaller than those of Carl's Junior. The patty was huge by the way and rather well mashed, chewy and moist yet not overwhelming. Interestingly, the sun dried tomato salsa atop the patty was a tad sweet but complemented the beef almost flawlessly. The accompanying potato cubes were a little too soft and salty (I could make out the salt granules on the potatoes).

Kueh Buloh Tiramisu - Here's another classic example of how much of a mountain tortoise I am. I have no inkling whatsoever as to what in the world is Kueh Buloh. Shame on me. But the Kueh Buloh Tiramisu was quite good if you ask me. Soft with a nice layer of ice cream beneath it. But it kinda loses the Tiramisu flavour and composition though, which is rather ironical.

Dark Lava Chocolate Gateau with Ice Cream - Few molten chocolate cakes can match the truly splendid rendition by Mortons or the value for money offering at Abof. Wild Rocket's version comes close. Well almost. Its decidedly as good as Abof's but significantly more expensive as well (not as expensive as Morton's though). The shell was slightly hard while the spongy interior was soft and moist. Thick oozing, not too sweet chocolate completed the picture. But it was small, even smaller than Abof's.

I had a good and leisurely brunch, no doubt about that. But >$100 for 3 pax does seem a little steep especially with the smallish portions. Its a nice place to hang out though and service is good. They will definitely be seeing more of me. On a side note, please let me reiterate that the place is tiny and you are looking at about probably 30 people max so please please please make your reservations.

Heard quite a bit about this cafe and finally got a chance to patronise one afternoon. Located along East Coast Road, The Cheesecake Cafe, as its name suggests, primarily sells cheesecakes in a stunning Victorian interior which boasts a miniature cascading waterfall, roman pillars and plush sofas.

Peanut Butter Cheesecake - I personally like this the best as it was light and fluffy with a rather heavy hint of peanut butter. The cake could have been a little more compact though, coming across as rather soft at times.

Peach Jelly Cheesecake - This one was a little weird as the layer of peach jelly was a little too rubbery for my liking. I probably just can't get used to eating cheesecake with a layer of jelly like substance in between. However I must say that it was a rather interesting slice of cake.

Rum & Raisin Cheesecake - The rum and raisin rendition didn't impress me much as the alcoholic taste was a tad too strong for my liking.

All in all, a very nice place to hang out and have some cheesecakes, especially if you get seats inside. Prices are a tad steep though but service is very decent.