The place looked like a deli from outside with its rows of cheese on the counter. Walked inside one could not help but wow at the collection of wines and other drinks over the bar counter. For Wednesday night, there was also live band available. Order was taken through ipad. Looking through the menu, it had quite a number of 1-for-1 item during supper hours.

Power Plank ($48++, usual price $55++)
Oriental Ribs, Sirloin Steak, Mini Wagyu Patty, Chicken Steak, Chicken Skewers, Wasabi Mayonnaise Fries
The mini patties were so cute looking which I mistook them as meatballs. This platter was a must order for meat lovers which we demolished it in no time.

Blue Cheese Burger ($20++)
Wagyu Patty (Doneness : Medium), Blue Cheese Sauce, Bacon, Caramelised Onion, Roma Tomato, Cajun Fries
The sweetness of the caramelised onion went quite well with the moist juicy patty, but the blue cheese sauce was a bit too overwhelming.

Chicken Mac & Cheese ($24++)
Succulent chicken served over spatzle & cheese
Instead of the usual macaroni, spatzle which was a kind of soft egg noodle found in the cuisines of southern Germany, was used here. Not sure why, the dish was more on the sweet side, instead of usual savoury flavour which one expected from Mac & Cheese.

Mushroom Risotto ($22++)
Roasted Mushroom, Puree of Roasted Mushroom, Parmesan Cheese, Carnaroli Rice
The simple looking dish was well cooked with earthy flavours of the mushrooms in the mouth.

The restaurant would be having a 3-course set meal($38++) for the month of December, which consisted of a choice of Appetizer, a choice of Main Course and a choice of Dessert.

For Appetizer, there would be Butternut Squash Soup,

Smoked Salmon Gravlax,
The slices of smoked salmon was decorated like a rosette which made it too pretty to be eaten. Lightly and refreshing.

Foie Gras Salad
It was a good balance between the buttery pan fried foie gras, the sweetness of the fruit and crispiness of the vegetables.

For Main Course,

Prime Rib with Roasted Pumpkin & Chestnut,
The brownish pile of braised chestnut offered a surprising sweet and nutty flavour which interesting to go with the tender juicy meat.

Chicken Roulade & Silky Mash
Although looking much plainer comparing to the other main course, the dish held itself quite well.

For Dessert,

Toffee Pudding,
The pudding reminded one of sticky date pudding, which was moist and served with toffee and cream sauce. Personally one would prefer it to be served hot with a scoop of ice cold vanilla ice cream by the side.

Christmas Cake
The cake looked like a slice of log cake, served with slices of strawberries. It tasted like coffee sponge with oreo filling.

Another upcoming dish in December would be the Seafood Platter, which consisted of half lobster topped with crispy parmesan crusted minced garlic , seafood couscous and pollock fish. For seafood lovers, the couscous would be the favourite as it filled with lots of juicy seafood such as prawns, mussels, clams, and calamari rings. The pollock was interestingly served on top of soften slices of potato.

The place was way at the back of the building, with a hidden entrance. One was showed to the bar counter seat. Started the meal with a cup of Elderflower Soda (S$11++) which was a refreshing soda drink.

As it was first trying out the place, I decided on the Seafood Special Set menu (S$36.50++) which consisted of 5 skewers and a salad bowl which it did not feel so heavy on the pockets. The salad bowl was colorful with lots of vegetables. My favourite would be the corn which was so sweet and juicy. The skewers were served single stick at a time.Scallop
Recommend sauce : soyu
The scallop was firm and juicy.Abalone and cucumber
Recommended sauce : soyuPike conger and Japanese Mushroom "Matsutake"
Recommended sauce : soyu
Kind of felt that the mushroom was the star in this item.Salmon with pickled chrysanthemum on top
Recommended sauce : lemon with mustard
I was not a fan of salmon, but topped with the purplish pickled flower, it added another dimension of taste.Japanese Lake Smelt fish
Recommended sauce : salt and pepper

Topped up for another 2 skewers at S$5.50++ per skewer Mountain cavier on top chicken with perilla leaves "Tonburi" 
Recommended sauce : lemon
Lots of flavours and unique textures.Cheese
Recommended sauce : salt and pepper
It was one of popular skewer but actually I was quite disappointed with it as one was hoping for a long cheese pull. It was much blander than expected.The meal was ended with a cup of hot tea.

The restaurant was located in the row of shophouses which was just above the MRT station from the Downtown line side. The restaurant used to be located in Sembawang 16 years ago, and relocated to its current location in 2013/ 2014. A couple of years ago there was a change of owners with the menu given a makeover.

Looking through the menu, one could not help but notice the uncommon dishes such as Miang Kham and Kra Por Pla Phad Hang.Yam Som O ($12+ small / $18+ medium)
Pomelo Salad
pomelo with minced pork, prawns and peanuts
I usually avoided pomelo as it usually tasted sour to me. But here it was juicy sweet, with the meat giving it a savoury taste too.Miang Kham ($12+ small / $18+ medium)
Betel Leaf Wrap
thai betel leaf with dried shrimps, roasted peanuts, roasted coconut, chilli, lime, ginger and onions with a savoury dip
This dish was seldom found in the menu in Thai restaurants in Singapore, as lots of effort was needed to prepare the ingredients such as the finely roasted coconut. It was like having rojak in the mouth with the prawn paste taste, spicy chilli padi, nutty peanuts, fragrant coconut in it.Khor Moo Kurobuta Yang ($22+)
Grilled Kurobuta Pork Collar
grilled kurobuta pork collar accompanied with homemade spicy sauce
It looked like well charred char siew when served. It was well paired with accompanying tangy sauce.Gaeng Phed Ped Yang ($17+)
Panaeng Red Curry Roast Duck
panaeng red curry with roast duck, lychees and pineapples
The red curry was not as spicy as expected. It was rich and creamy, which made it nice to go with plain rice, with the juicy pieces of fruit giving it a burst of sweetness.Hor Mok Talay Khanom Krok ($10+/ 4 pieces, $16+/ 7 pieces)
Thai Style Otah on Clayplate
mackerel fish mousse with thai herbs served in traditional clayplate
The dish was served on cute looking plate which was specially ordered from Thailand. The otah was bouncy and juicy in texture, packed with juicy pieces of seafood in it.Neau Ribeye Black Angus Yang ($32+)
Pan Seared Black Angus Beef Ribeye
220g black angus ribeye beef accompanied with green curry sauce
It reminded one of steak served with béarnaise sauce when served, with the meat sliced into strips for easy handling. On its own, the meat was juicy and tender without overcooked. With the sauce, it was rich and creamy with a green curry aftertaste, which some may felt that it overwhelmed the original taste of the meat.Kra Por Pla Phad Hang ($14+ small / $20+ medium)
Fried Fish Maw with Beansprouts
stir fried beansprouts with fish maw and eggs
Fish maw was usually used in soup dishes, one seldom saw it in a stir fried dish. Although it was stir fried, it remained soft and spongy. Khao Phad Nam Liap ($14+ small / $20+ medium)
Sawadee Olive Fried Rice
stir fried olive rice with chicken strips, dried shrimps, lime and chilli
The purplish looking rice was fragrant on its own, served with sliced shallots, cubes of juicy sweet lime, crunchy dried shrimps, chopped spicy chilli padi, crunchy deep fried minced garlic. It was a party in the mouth with spicy, savoury, sweet flavours, plus the different textures.Khao Phad Talay ($18+ small / $28+ medium)
Superior Seafood Fried Rice
stir fried rice with crab meat, prawns and conpoy
It may looked average, but the crispy fine conpoy provided an extra pop in texture.Khao Neow Turian ($12+)
Mao Shan Wang Durian Sticky Rice
premium durian mao shan wang with glutinous rice topped with sesame seeds
As Mao Shan Wang was not available, it was replaced with D24 durian puree. The durian puree was rich and creamy with taste more on the sweet and balanced off with the chewy sticky rice.Khao Neow Ma Muang ($7+)
Mango Sticky Rice
mango with butterfly pea flower glutinous rice topped with roasted mung beans
The mango was chunky and juicy sweet, balanced with the sticky rice, topped with mung beans which gave an extra crunchy texture.Tup Tim Krob ($6+)
Red Ruby
water chestnut with jackfruit, coconut flesh and coconut milk
There was lots of liao in it, such as the red colored crunchy water chestnut, crunchy sea coconut, soft strips of jackfruit, and coconut flesh. It would be best to have this as soon as it was served as the shaved ice melted rather fast.

Butterfly Pea Flower Tea ($5.50+)
The drink was blue in color and served with lime juice by the side. When lime juice was added, the drink changed from blue to purple in color. The drink was more like a lemonade with slight tea taste in the aftertaste.

Recently the cafe had updated their menu and there was a number of new items on the menu for one to try out. Spam Waffle (S$12)

Home-made bamboo charcoal waffle with spam & gruyere cheese, butter scrambled eggs, baked beans, sour cream

The  cafe was well known for its waffles and recently it came out with its first savoury version of waffle. The cafe had added charcoal to the

waffle, not only because it was different from the waffle, but also charcoal was good for health too. Cut through the black colored looking

waffle, one was able to see chunks of spam and cheese inside. The waffle  was light and crispy, with the yummy fragrant of the cheese, savoury

additive taste of the spam and finished off with lingering taste of the cheese.

If you like desserts, don't forget to check out its dessert display counter which changes its special items every wednesday. Mango Panna Cotta ($4.50)

It  was one the dessert special items. Served in a flute glass, and topped with a flower on top. Rich creamy mango flavour, topped with crumbles

and crispy pops.I finished the meal with a cup of Latte ($4.50) which was rich and fragrant. Peaked one up to be ready for work.

Please  take at the moment only cash was accepted as the NETS and credit card machine was down. There was no GST or service charge. There was also water to help yourself to at the counter.

The restaurant was known for its modern Australian cuisine, and located in Chijmes. Service was swift and smooth. I was shown to a sofa seat table with cushion around. Looking at the menu, I decided on the 3-course lunch set ($64++).The meal started with an amuse-bouche which was the chef's version of the korean bibimbap. It consisted of nori cream made with creme fraiche and nori, compressed cucmber sphere, cured trout roe, chrysanthemum petals, puffed wild rice, toasted nori, cherry bell radish, and dashi jelly. It was a party in the mouth.One was also served a slice of bread, served with salt and butter from France.

 

Roasted Mangalica pork jowl, sea scallop xo, braised wombok, land seaweed
Interestingly the scallop was flattened into translucent silky sheet, which looked similar to Liang fen 涼粉, but it still retained the scallop's seafood taste. The chinese cabbage was braised in a milky creamy sauce. The pork was fork tender and flavourful.

 

Line caught red seabream, sago porridge, fermented celeriac, young herbs, umami butter
The dish was prettily served topped with cucumber's flowers. The sago porridge sat on a pool of herb oil, topped with the fish. The sago porridge was creamy and crunchy with vegetables in it. It smelt umami when served.

 

Australian berries, young coconut mousse, lychee granita, dried milk
The mousse was light not too sweet, which was quite balance with the slightly tart berries.The meal ended with a serving of petite four which consisted of a macaron and a tart with crispy noodle like base.
I also ordered a cup of latte ($7++) to go with it.
Overall the food was delicious and unique in its own way.