The restaurant was relatively quite for Monday night with about a couple tables occupied. Service was fast.Pork Patty with Salted Fish and Water Chestnut 鹹魚马蹄煎肉餅 ($6++/ petite)
The patties looked simple and a tab dry but it was savoury and crunchy inside.
Salivating Spicy Chicken 囍宴金牌口水雞 ($6.50++/ petite)
It looked quite spicy with the layer of chilli oil on top. There was cold silky smooth potato noodles buried underneath the pile of chicken slices and century egg wedges. While it was spicy, it was refreshing cold at the same time.Deep-fried Shrimp Paste Fish Fillet with Pomelo Water Chestnut Salad 香茅蝦醬炸鱼柳配柚子沙拉 ($9++/ petite)
It looked different from the picture. An odd combination which worked refreshing well. It was a party in the mouth with savoury shrimp paste, juicy tart pomelo and sweet dressing.Fried Lo Shi Fan with Xi Yan XO Sauce 客家XO醬干炒老鼠粉 ($12.80++)
Simply looking with wok taste and crunchy feel. Thought that it would be spicy with XO sauce but turned out that it was not.

Surprisingly 8 Korean BBQ originated from the heart of Korea Town in Los Angeles, California, America. Its first outlet in Singapore was opened in The Central. Recently in September, it had opened its second outlet in the recently upgraded Shaw Centre. The second outlet was much smaller compared to its first outlet with only indoor dine in area. The tables here were arranged to seat 4 each, each with 2 stoves, one for grilling, while another for stews. Check its stools, where one could lift up the top, to put bag in.Iced Yucha Tea ($4++)
The drink was commonly known as citron tea, was a traditional Korean tea (herbal tea) made from the citrus fruit yuzu. It was light with a slight citrus taste.Passionfruit Makgeolli ($35++)
Organic House Brew Makgeolli slushed with Passionfruit
It tasted milky with a slight citrus taste.We were served pickled radish, boiled spinach, and boiled potato as Banchan (side dishes). The plain looking potato was peaked up with a sauce made with syrup and soya sauce.Korean Grilled Squid ($18++)
It was grilled with butter on the spot, served with a mixture of soyu and mayonnaise. The squid tasted tender and bouncy.
8 Colours Set ($98++)
8 Flavours of Pork Belly from Mangalitza (Mahn-ga-leet-za) Hog, a rare pig of Hungarian origin.
Original/ Wine/ Curry/ Garlic/ Miso/ Herb/ Kalbi/ Red Pepper Paste
Interestingly the meat was covered with a sheet to prevent oil spattering. Out of the 8 different flavours, the garlic flavoured one tasted the strongest. The rest seems to be similar in taste.
The kimchi and marinated bean sprouts were served on the lower end of the griller, as it soaked up the flavourful oil released out by the fatty pork belly when grilling. This gave the usual vegetables an enhanced flavour.Army Stew ($24++)
It was instant noodles served with luncheon meat and sausages. Felt that the version here was a tab plain.Kimcheese Fried Rice ($20++)
Tossed with raw egg, cheese, bonito fish flakes, which gave it an umami taste. Everyone's favourite.Seafood Pancake ($20++)
Served with soyu, it tasted average.Pork Belly Kimchi Stew ($18++)
Looked simple, the pork belly was tender and smooth.Wild Mushroom Set ($18++)
I was surprised how good it smelt as the garlic butter melted on the mushrooms. The golden mushrooms soaked the flavour of the butter rather well.Choco Loco ($18++)
Nutella strips hidden under a hill of melt-in-your milky shaved ice, topped with chocolate powder, brownie cubes, chocolate sauce, chocolate ice cream, marshmallow, and crunchy chocolate balls.Bibimbap Bingsu ($28++)
Served in bibimbap stone pot, the shaved milk ice was topped like a rainbow with rainbow-coloured mini marshmallows, crushed oreo, toasted almond slices, chopped grapes, chopped strawberries, red bean paste, granola, chopped kiwi and peach. It looked so pretty that we did not remember about the sauce for it. Looked great and tasted great!
If you are coming with a group of friends, don't forget to order Seoul Train.
Grab a spoon and hit the first shot glass lightly to activate the Seoul train!

In the ula ula industrial park area, one was surprised to find a bistro hidden in second floor of a unassuming building. Following the instructions on the facebook, I had a hard getting myself out of the carpark of the WECGA Tower, after dropping off at the bus-stop in front of the building. It turned out that the vehicles enter the carpark of WECGA Tower through the second floor, so had to find the exit of the carpark. I was so happy to see the signage of THE SPLENDOUR right in front of me after getting out of the carpark. After that it was easy to find the Japanese buffet restaurant and take the lift up.The restaurant was decorated in a industrial look, with mis-match furniture around. The bistro also housed a microbrewery. The place was a bistro by day and a drinking hole by night, offering a range of craft beers. The place was awarded Silver for the 2016 Southeast Asia Beer Awards. The place also offered free wifi. If you are a great drinker, don't forget to take the Beer Buffet which cost $35nett for 2 hours, which was available during weekends (Friday, Saturday and Sunday).Bolognese ($11)
Painstakingly stewed for 5 hours, the restaurant make the meat sauce the right way for the right taste. Exactly how it would taste stepping into a cafe in Italy.
Unlike the usual red sauce with lots of tomato, the version here was served with a rich thick minced meat sauce with barely any sauce. It was very flavourful dish.Striploin Steak ($16)
Air-flown New Zealand Chilled Sirloin, just simple rock salt and black pepper, pure grilled bliss.
Served with Flame Grilled Corn Cob, Mash and Mixed Vegetables.
The sirloin was tender and juicy, and cut through easily. The corn was juicy and buttery in taste, which I can't help wishing for more.Salted Egg Wings ($8/ 3pcs)
Home-made creamy salted egg sauce.
The deep fried chicken wings were tossed with the creamy sauce which tasted more curry powder taste, similar to the zhi char type than the coarse salted egg which I preferred.Molten Wings ($8/ 3pcs)
Please be warned. NOT FOR THE WEAK.
You don't bite into these wings. THEY bite into you. The bistro had to state such disclaimers, just so that they can, you know, get away with murder.
It smelt like Rojak but burnt like hell. The sauce had a unusual numbing effect on the tongue.
One needed English Bitter beer to cool down the effect. As for me,no matter how many glasses of water it had no use. In the end, I had to down a packet of sugar.
At a place offering craft beers, one cannot leave without trying the beers. From the available range, we tried the following beers :Wheat ($8) - light in taste
Root Beer ($11) - ABV : 3%, sweetest among all the beer, most popular with ladies, it started as a seasonal beer, but currently available regularly
Cider ($10) - quite carbonated, slightly sweet, ABV : 4-5%
Brown Ale ($8) - roasted taste (similar to roasted hojicha tea), ABV : 6-7%
Pilsner ($8) - ABV : 6%, light in taste
Dunkel ($10) - similar to stout, slightly bitter, ABV : 5%
IPA ($11) - slightly spicy, highest alcohol % among all the beers tried, ABV : 8%
Stout ($11) - coffee flavour, ABV : 8.8%
English Bitter ($8) - light and refreshing in taste
My favourite beer turned out to be Root Beer which tasted actually like the soft drink with a sweet and fruity taste, but ended with an alcoholic feel.

Ramen Keisuke is a well known ramen chain by Chef Keisuke Takeda in Singapore and origins from Japan. It starts with an outlet in Millenia Walk. Currently there are 11 outlets in Singapore with Ramen Keisuke Kani King which opened in March 2016 being the latest. Every outlet is different and has its own signature ramen dish. The new 40-seater restaurant specialises in Mr. Keisuke Takeda’s new creation, Crab Broth Ramen. In Ramen Keisuke Kani King, instead of using pork base which is commonly used, Mr Takeda uses specially imported swimming crabs and chicken bones to create the creamy base for Crab Broth Ramen with Rich Soup whereas for Crab Broth Ramen with Clear Soup, it will be a mixture of crabs, special blended herbs and vegetables and subsequently simmered down for hours to retain the distinct seafood flavour in the soup base.The restaurant was decorated in a colorful and bright way.On the table, besides the menu, there was an order list and a bowl of sesame seeds to ground. One could select the strength of the soup base, the texture of the noodle and optional items in the ramen dish.One used the grounded sesame seeds to add flavour to the ramen dish.It was thoughtful of the restaurant to provide baskets to put the bags in.There is various condiments such as vinegar, table salt, soyu, chilli oil and mayonnaise on the table to help yourself to.Remember to help yourself to the free flow of marinated bean sprouts and Niru cabbage garlic which were avaiable on the table. The cabbage was bland but crunchy in texture.Don't forget to help yourself to the flow free of hard boiled eggs too.KANI TAMA Ramen ($13.90++)
Crab Broth with Mixed Fried Omelet
The omelette was filled with crabstick, sliced mushroom and spring onions. The soup base was rich and creamy with full of crab flavours, although it was a bit too salty towards the bottom. I did not miss the cha siew or the flavoured egg which were commonly found in ramen dishes.

Overall the food was good and very filling, with so much free flow side dishes to fill up oneself. Service was fast and smooth. By the way there was also free wifi available at this outlet.

 

Recently the coffeeshop had gone through a change and renamed 31 Coffee Shop. All the stalls in the coffeeshop had been replaced with new stalls. The zhi char stall was now called EC Kitchen 简单小厨. Being new, the coffee shop was packed during dinner time. We were lucky to grab a table facing the flat screen television.Curry Fish Head ($22)
Served in a claypot, the dish was topped with lots of crispy beancurd skin, which went quite well when dipped in dark soya sauce. The curry was spicy and rich. The vegetables such as eggplants and lady's fingers were soft and moist in the dish. The fish meat was chunky and meaty.Yam Ring ($18)
The yam ring was crispy and moist and soft inside. I like that there was not too much flour mixed with the yam paste to form the ring, based on the taste and the color of the yam ring. The filling in the centre was moist and crunchy without being too wet.Prawn Paste Chicken ($11/ medium size serving)
The chickent mid joints were crispy and moist inside. Slightly salty due to the prawn paste, although I wished for a stronger prawn paste taste.Claypot Beancurd ($10/ medium size serving)
Pieces of fried beancurd, with assorted vegetables and roast pork. The roast pork was soft and tender. Vegetables with 3 Types of Egg Yolk ($12/ medium size serving)
The dish was well cooked and the gravy was drinkable as soup without being too salty. The dish was even spread with the mixture of eggs in it.Dried Tang Hoon ($4.50)
The noodle was moist and not too oily.Overall the food was delicious and reasonable priced. Service was fast and smooth.