We kindly of passed by this Japanese restaurant which kind of attracted our attention with lanterns at its main door. So we decided to go in and have our lunch as we are starving after a long walk.The staff were very friendly and directed us to a table as soon as we step into the door. When we entered, I was quite impressed by the decoration and the layout of the place. There are some traditional style table seats which mimic Japanese seating while there are quite a lot of Japanese display within the restaurant. The whole place seems to be comfy and spacious too though I did not see a lot of customer eating here (Just 2 groups of customers when we were there).

Anyway, since this was the first time we eaten at this restaurant, we just proceed to look through the menu and started to order our dishes. The service here were great as the staff were fast to refill your green tea when you were finishing it.The salad being served with some crackers sprinkled on top of it which seems so much like Chinese Yu Sheng style. Vegetables were very fresh with a few thin slice of Salmon sashimi too. The best thing I love about this dish was the use of Wafu Dressing though you can choose other salad dressing like Sesame / Ao-Shiso / Caesar too. The whole feeling of eating salad had come to a different level for this dish. Highly recommendedThe dish was being served using a hotplate which can keep the soba from getting cold while you slowly eat the nice dish. I like the sauce being used though I felt that they should give more pork meat for this price (Just saw a few very thin slice of pork in it). Overall, it was a nice dish for a meal.This dish was being served in a very interesting way. When the staff served the dish, it was not yet fully cooked yet and the staff explain that we need to wait for another 20 minutes before opening the lid to eat it. During these time, the staff lighted up a candle heater below the dish. Both Rachel and I had a great time chatting while waiting for the dish to be ready for us to eat. Luckily, the dish turn out to be quite nice and interesting to eat. With those mushroom and eels within the rice mixed with those ingredients that I poured in too. Good and interesting dish and you can choose other types of meat too like Salmon / Seafood / Chicken.

My ex-colleagues had organized a dinner cum drinking gathering over at Brotzeit located at The Star Vista on Tuesday (30 April 2013). For anyone who wish to have their meals at this place (Especially dinner), it would be best to call them and make reservation. When I was there, there were a lot of people queuing for their turn to dine in this place. Luckily we had make reservation as we had a bigger group of people eating.

The restaurant was quite big as it uses both in-house (With Aircon) and outdoor area for customer to dine at the restaurant. Space between each tables were still consider ok though the place can be quite noisy with all the customer trying to fight with each other with their loud voice while trying to chat with their friends. The staff there were nice and friendly who will introduce some of the drinks if you were unable to make up your mind.A lot of people came here due to their beer and of course their house special which was the pig knuckle. We order some draft beer (During happy hours) and to our surprise, these was served in very big beer glass.Unlike those pizza that we had over at pizza huts, these were square shape and was more crispy and full of ingredients. The pizza includes Tomato Sauce, Mozzarella Cheese, Bacon, onions, vine ripened tomatoes and chilli.This was one of the best dish and the biggest that I had eaten so far. The platter recommend 4 to 5 pax to eat it but since we are Asian, I think up to 7 pax can have this meal and still will be just nice or full to all. From this platter, the main dish were Pork Knuckle, Different varieties of sausages, Pork Schnitzels (Crispy Pork Chop) and you get to choose 2 side dishes to go with the platter all for $88.00.Ente which was roasted duck on top of mashed potatos was not a bad dish to try out. The meat was very tender and not tough to eat at all.

Nice Saturday (27 April 2013) and my girlfriend and I had planned to go The Asian Kitchen – Dragon Inn (亚洲小厨) for dinner at Bugis+ since my friend had recommended that we should try the roasted duck.

There were still not much people queuing up to dine at this restaurant so it takes not much of a waiting before we were allocated a seat. The staff were seems to be very busy walking around the places serving the customers but still able to see us when we wanted to take our orders.The tables over at the restaurants were quite well allocated nicely without being too close to another tables and there were plenty of walk way for their staff to serve their dishes.This was one of the best roasted duck that I had eaten so far. The skin was roasted till very nice and crispy where the meat were tender and not as hard to bite as most of the roasted duck meat. Highly recommended for this restaurant.I am not a vegetable type of person as usual but this dish really attracts me to eat more of these and my taste buds loves the way this dish was being prepared. Salted egg yolk are being fried together with season beans which brings out the best of the vegetable using a different taste.Quite a dry version of this dish and each and every bite on the meat was quite tough too though I would say the roasted duck meat is much better than what he might be interviewing.The soup taste quite nice with some vegetables, minced meat balls, eggs and other herbal ingredients being added to the soup. It was quite a clear kind of soup but I did not really drink much as I am not really a soup lovers too.

Restaurant front view of Aussie Roll
It was a Friday (26 April 2013) night, we decided to go over to Aussie Roll Cafe which sells ready made sushi rolls. We had been passing by this place but never really went in to try out their dishes so this time round, we decided to try it out.

A look from the front shows that they were being featured in one of the food critic magazine/newspaper as there are some print out and photocopied cutting being shown on the glass wall. There are not much tables and chairs inside the restaurant but these was not an issue as there are many tables (public usage) outside of the restaurant as these were some sort of min food court over at this place. A lot of people bought their sushi rice as take away and they will help customer to cut those long sushi into bite size (You can choose to eat it as a whole without cutting too).Nice and attractive display of their sushi rice rollsI think the restaurant boss was very smart not to waste as much of their food as possible as they came out with a happy hour sales (Similar to Japanese restaurant) where you get a discount after a certain hours and in this case, their happy hours is get a free roll when you purchase any 2 of their sushi rolls starting from 6:00pm between Monday to Friday Only.Important point to note is they accept Cash Only payment so remember to bring cash before purchasingOne of their popular variety in their menu and we are actually getting this last roll from their selection (Most of the others are sold out or left with a few). The salmon mixed with the avocado was a nice compilation though I would say most of their rice are quite hard and not as good as the real Japanese sushi rice. This version is quite sticky and dryer.The chicken version of the compilation was not as good as Salmon Avocado as chicken meat were more tough and the chicken since they were using breast meat of the chicken, they do not have much taste too.Same as the chicken avocado but the meat is actually more tasteful than the earlier as it is being marinated with their soy sauce. This roll is not spicy as it was being stated though there was still a bit of spicy aftertaste which was actually nothing at all.

Walking around the many restaurants at Jurong Point, we decided to have our meals over at Men-Ichi Japanese Ramen Restaurant as both of us had eaten at this restaurant before last time and always been wanting to have it again here.Small and fully utilized kitchen
The restaurant was located along the Japanese Village of Jurong Point Shopping Mall with a very small shop front though their signage is quite big. There were quite a lot of people having their dinner fix here too but we were lucky to be able to get a seats without much waiting.Tables and chairs are all placed near to each other due to small restaurant size
As for the space of the restaurant, due to smaller space constraint, the tables and chairs are placed near to each other though that did not bother most of the people in there due to nice ramen being served here.They provide Free Upsize for noodles (Ramen)
There are quite a few dishes to choose from mainly ramen and it does not take a long time before we decided to our dishes. As the restaurant give free upsize for their ramen, I just get it upsize as I am quite hungry from all the windows shopping and etc.One thing which attracts me from coming back for more of their ramen is their marinated vegetables which are very nice and crunchy. The taste of these are very nice as a starter or as a side compliment for the ramen. Sometimes, these are not being placed on the tables and you need to request for it. The staff there are quite friendly and willing to give you if you request for them nicely.The ramen are very nice, firm and chewy while the soup base is great. Based on their information, Tonkotsu is a cloudy white broth resulted from boiling pork bones over long hours and they are rich in collagen with hearty flavour and creamy consistency. The Charsiew are very tender and fully marinated and powered by the nice soup base.

Even their menu shows that the Charsiew served in Men-ichi were selected from good quality bara niku (Boned rib) and pan-fried lightly to bring out its natural flavour. Each piece was boiled for 2.5 hours and left overnight to fully absorb the flavour of its sauce.The soup based of Shoyu is a bit darker than the Paitan version and a bit more saltier though the overall taste was still as great as it was to be. Other than the different in flavour, the rest of the taste is actually the same as they used the same ingredients for their ramen including the 70% boiled braised egg (half).

Based on their menu, their noodles are 100% homemade using numerous rounds of research and trial, yielding a medium-thick noodle 1.4mm in thickness and 30cm in length. Each strand boasts the aroma of wheat and an irresistibly springy texture which I believe they are truth due to the nice taste of their dishes.