We were in the are and decided to visit the place for lunch. Surprisingly it was not crowded. Just a couple of tables occupied. So we had our choice of table which was one overlooking the waterfront with natural lighting. After looking through the menu, we decided on the 3-course lunch set (S$30++) which includes a choice of soft or tea/coffee. We had iced thai milk tea and iced tea with lime, which were rich and not too sweet.Chives Cakes
The cakes looked and tasted like the teochew style ku chai kueh 韭菜粿 (chives steamed rice cake). The version here had pan fried to give it a crispy crust. Felt that the skin was tab too thick. Wish that there was sambal chilli sauce to go with it.

 

Cured Pork Fritters
Light and crispy on the outside, but the filling was too little to make an impression.

 

Kanom Jin Noodle served with Mash Prawn Curry
The prawn was minced quite finely. Although the sauce tasted more on the sour side, but one soon got used to it. Served with raw greens such as bean sprouts, long beans, cucumber, and mints.

 

Chicken Biryani Thai Style with Tomato & Herb Soup
Surprisely the dish did not use the long grain rice which was usually found in biryani in Singapore. The rice was flavourful and went quite well with the sweet tomato sauce. The chicken loooked dry and charred but was quite tender.Mango and Sweet Sticky Rice
The rice was soft and chewy, although it was be better had it been served hot. Topped with the juicy sweet mango and crispy crunchy mung beans.Durian Ice Cream with Sesame Wafer
The sesame wafer looked like the Beehive Cookies (Kuih Rose) 蜂窝饼 which was usually available during festive season. It was light and crispy, which gave a savoury taste when accompanying the rich and creamy durian ice cream.

Overall the food was great and the place was quite relaxing to be around.

The restaurant was located at the far end of the hotel. Usually it did not offer set lunch on weekends, but from 10 to 17 Sep 2016 the restaurant was having La Semaine Francaise (The French Week) promotion for lunch. It was a 3 course lunch set which costs $40++ and was served with a glass of Rive Gauche Merlot or Colombard Chardonnay.I selected the Rive Gauche Merlot which tasted quite smooth down the throat. The meal started with the bread basket and some butter. The butter was in a coin shape with the fullerton logo in the center. The butter was not too salty and quite well with the soft chewy slice of bread. There was also a baguette in the bread basket which I felt was a tab too crusty and hard for me.I was served the charcuterie with the bread basket. There was 3 kinds of cuts and pates in the charcuterie plate.Frisee Salad
Lardon, Poached Eggs, Cheese Shavings, Raspberry Vinaigrette
The cheese shavings tasted a tab strong at the beginning but it was soon balanced off the sour raspberry.Signature Duck Confit
Lentils Gremolade, Potatoes Ratte
The lentils balanced the slightly salty duck confit. Interestingly the dish was served with raw spinach, tossed with fried sweet onions.Creme Brulee
Vanilla Bourbon Creme Brulee, Blueberries Compote
The creme brulee was not too sweet, and it was balanced by the sour tasting compote.I ended the meal with Petit Fours which consisted of praline chocolates, macarons, and kueh lapis, accompanied with a cup of English Breakfast Tea.
The serving looked small but were quite filling. Service was great with staffs checking on me often, although I wished for a refill of ice water. The restaurant was quite busy as it was packed with customers having the Sunday Brunch Buffet. There was live singing too. Nice place with a great view.

Harry's is well known as a bar. But what most people do not known is that it also offfers breakfast. Breakfast available at Boat Quay outlet from 8am to 10.30am.
At first wanted to try the pot pie, but not available. The place was dark and stylish in decoration.Harry's Champion Breakfast ($14++)
Juicy cheese sausage, crispy bacon, sautéed mushrooms, baked beans and toast, topped with sunny side-ups.The bacon was super crispy like cracker. Crackling sounds when bitten. Just wish that it's less salty.Accompanied with a glass of Latte ($6++)Overall the food was not bad. I also served warm water by the staff too without being asked. I was surprised that there was no other customer besides me. It was cozy and enjoyable meal.

The Tippling Club is well known for its drinks made by its in house bartenders. Besides drinks, it is also a restaurant and offers 2 course and 3 course lunch set during weekdays. The place is decorated in modern and stylish way with open kitchen.I was showed to a counter who offered a great view of the chefs making desserts. While it was noisy with the noise from the kitchen, it was funny watching the staffs at work. And I got most of the dishes served straight from the chefs, who also explained about the dishes themselves. Between the 2 course and 3 course lunch, I decided to go with the 3 course which cost $60++. I started the meal with an aperitif cocktail.Tanaka Collins ($20++)
yuzu vodka, citrus, gomme, soda
The drink was like a lemonade soda. I felt that the vodka part was barely there.
The lunch began with a a trio of amuse-bouches.The first amuse-bouche was curry leave tempura with a coconut curry mousse, served in a rock. The tempura was light and crispy, while the curry flavour was barely there. It was really unexpected.The next amuse-bouche was charred grilled red pepper in squid ink tempura, served on a stone plate with tweezers.
The tempura was light and crispy. It was served with a soy wasabi dip which tasted stronger in miso than wasabi.The last amuse-bouche served was basil sauce with tomato flavoured olive oil. It looked like a lava lamp. The basil and tomato were distinct. Although it looked like oil, the taste was not that oily.Starter : Artichoke Soup
quail egg, air baguette, avruga caviar
The soup smelt great from far. It was rich and creamy. But the surprise of the dish was the air baguette which turned to be a crispy pillow puff. It was encased with a smoky savoury mousse which filled with seafood flavours.Main : Braised Pigs Ear
chicken & truffle mousse, morels, pomme mousseline, perigourdine jus
The pig ear was crunchy and soft, with a savoury stuffing, sitting on top of a savoury mash potato mousse. The morels (a type of mushrooms) were well braised and juicy. The spinach which served with it was disappointing as it was too salty and overcooked with parts tasting quite bitter.Dessert : Snickers Bar Souffle
peanut butter mini magnum
The souffle was light and airy, with a bit of nutty texture at the bottom. The magnum had bits of peanut butter in it.Lastly there was petiti four to end the meal with. There was crunchy almonds slices topped with almond mousse and compressed blueberries, matcha chocolate with yuzu drop, and hazelnut praline chocolate. I was very full but these were so yummy.

Overall the food was unique in its own way, offering an unique experience in taste and presentation. Service was great, with water refilled often. Do not leave without paying a visit to its restroom. There was Penhaligon's (very expensive brand) hand lotion and liquid hand wash available.

Collin's is a well known chain of western food stalls in coffee shops. Recently it has opened an outlet in Ang Mo Kio, taking over space formerly occupied by Penang Culture. While it is considered a more up-scale outlet compared to its other coffee shop outlets, as it offers air con dine in area with table service and GST and service charge in the bill, the menu is now much wider and there is also special priced lunch promotion and student promotion available.Currently the restaurant was having selected main course at $9.90++ for Lunch Time Promotion which was available for weekdays during 11am - 4pm, except for public holidays. One can also topup $2.90++ to complete the meal with a mushroom soup and a choice of either vanilla ice-cream, long black coffee or Earl Grey tea.The mushroom soup was filled with cubes of button mushroom and smelt nice of truffle oil. The long black was rich and a peak me up for me, was served with a complimentary sweet delicious Biscoff cookie.Duck Confit ($14.50++ )
Signature whole duck leg, slow-cooked to perfection, crispy outside, tender inside.
Served with mushroom ragout, mesclun salad, mashed potato, and shallot balsamico sauce.
The staff recommended me the above dish for the lunch promotion, which was offered to replace the out of stock Pan-Seared Smoked Duck Breast. The meat was quite tender with crispy skin. Although it was a tab too salty but it balance quite well with the slightly sweet and sour shallot balsamico sauce. The salad was dressed with a sweet and tangy dressing. For $9.90++, it was quite a steal.

Overall the food was delicious and served quite fast. It was quite a filling meal too.