Please visit http://www.makeyourcaloriescount.com/2013/12/sg-what-to-expect-at-malaysian-food.html for the review in full.

The owner, Mdm Heun, started the business in 1986 due to her passion in cooking and has created the unique heated charcoal cover that ensures the generously filled claypot chicken rice is thoroughly cooked while keeping its distinct traditional taste.

Heun Kee Claypot Chicken Rice with Salted Fish (S$9.50/-)While the price of this claypot rice might put some people off since it was relatively more expensive compared to the other dishes on offer, we felt that it was value for money, in lieu consideration of its quality, quantity and of course the location.

Served in a classic claypot, it was brimming full with ingredients such as chunks of tender chicken, Chinese sausage and slices of Chinese mushroom to enrich the flavours and fragrance. We enjoyed the tender chicken but admittedly, I could barely taste any salted fish in it. While this was shared among the table and a chunk or two of the salted fish was added in, I would have preferred it more if it was diced and evenly distributed so that one can get to enjoy the savouriness of the salted fish paired with the well-flavoured chicken in each mouthful. Not to mention the fragrance of the sesame oil and Chinese wine! Despite being the smaller version, the portion size would be sufficient to feed two people easily.

We also liked that the rice was just nice, not overly damp which would otherwise ruin the texture of the dish; In fact, there were three different kinds of rice in the dish for a soft fluffy texture and it was a small step in marking a great difference.

Fern & Kiwi originated from New Zealand, with the management behind opening their first cafe back in 1988. With 25 years of experience and 21 cafes under the brand name Lone Star Cafe, they decided to venture overseas with Singapore as the selected destination last year with its offering of food, wines, beers, music and live entertainment all served in a friendly and fun atmosphere.

Admittedly, I am not an expert when it comes to the authentic New Zealand cuisine. Some research pre-dinner led me to discover that it is largely similar to Australian and British food with influences from Mediterranean and the Pacific Rim. It is also driven by local ingredients and seasonal variations and interestingly, "dinner" (also know as "tea") is the main meal of the day where families typically gather and share their evenings. This inspired restaurants to generally provide a larger proportion of the diet!

So, should we be expecting big portions of food?! Mmmmm...Split into a bar and restaurant, we went for the latter which was located on the first floor. Upon reaching the entrance of the restaurant, we were given the option to take a manually-operated lift or the flight of stairs. Feeling lazy, we decided to try the lift which involved us holding on to a button to propel it upwards!

Upon being ushered to our table, we were prompted for a bottle of "Still" or "Sparkling" water and I naturally assumed that they do not serve tap iced water. It was after ordering a S$12 bottle of "Still" water did we realise that they actually serve iced water for free.

Sea salt & pepper squid (S$18.5/++)While the name suggested an Oriental touch since salt and pepper is quite a common method of preparing dishes, this came as a slight surprise to us. Instead of the usual deep-fried version sprinkled with salt and pepper, the underlying dressing was based on a sweetened soy sauce with hint of coriander, chilli and lemon. The squid was beautifully cooked, which retained a nice crunch without tasting too rubbery. This was complemented by the crispy batter coating which unfortunately was falling off the fresh seafood. The portion size was generous and what I particularly enjoyed were the large chunks of squid rather than petite portions.

Kumara mash (S$9.50/++)This is a traditional New Zealand sweet potato mash. In terms of texture, we felt that Brotzeit and Bistro Du Vin fared better by being smoother but this had a subtle natural sweetness from the sweet potato that kept us going! Surely a very delectable side to warm our stomachs.

Rustic hand cut potato fries with truffle oil (S$11/++)Using fresh potatoes to make their fries, it still has potato skin unpeeled! While these fries were perfectly done, golden-brown crispy delicious on the outside, moist and tender on the inside, the fragrance of the truffle oil were sparingly spread across the fries. The distribution was also rather uneven, so most of the time, I felt that I was enjoying a good basket of good french fries rather than truffle fries.

Braised beef cheek (S$38/++)The slow-braised beef cheek was quite a disappointment. Served on "Lady Claire" mash potatoes (which in fact is a pretty common type of potatoes) and root vegetables such as brussel sprouts and carrots, it gave an "earthy" touch to the dish. While the idea was good, the execution required improvements as the beef cheek tasted too stiff to our liking. In fact you would be able to taste the strands of it. While the jus impressed us with a savoury aftertaste, it was rich and strong.

Pure South New Zealand beef fillet (S$45/++)While the New Zealanders term it the "Eye Fillet", most people would be more familiar with the term "Tenderloin". Due to the cut being closer to the rear of the cow, the muscle actually does little work and explains why it is usually the most tender beef cut.

We requested it to be served medium-rare and it was perfectly cooked, just the way we wanted. These 225 grams of grain fed protein was nicely complemented with a side salad drizzled with balsamic vinegar and a pot of brown, mushroom-flavoured, creamy sauce which did not quite suit my palate for the evening. Overall, I liked that the slab of tenderloin was carefully handled in the hands of the chef who knew how to handle this protein well.

Pork spare ribs - A Lone Star Classic (S$38/++)This dish again spotted an element of Oriental cooking as the three tender ribs were slow baked with honey, hoisin and orange glaze. Personally, I felt that the overall taste weighed on the heavy side which did not quite match our palate. The flavours were strong and bold and I found it too sweet for my liking while the taste of hoisin sauce sharply cut through our palate. While it was an interesting twist, I figured that it has an acquired taste and on this occasion my taste buds were in disapproval mode.

No complaints on the thick-cut fries and the crunchy homemade coleslaw which tasted fresh and crisp.

The Fern (gin, triple sec, cucumber juice, lime juice and mint) & The Kiwi (42 below kiwi, midori, kiwi puree, lime juice, vanilla and basil) - S$19/++ eachThe two ladies at the table had the house's signature cocktails. It actually went well with the dishes tried since both "The Fern" and "The Kiwi" had a refreshing twist to the savoury mains. Not quite a connoisseur when it comes to wine, I went for their wine on tap, the "Revolution Pinot Noir". There was also a "Happy Hour" promotion which ends at 8pm and all house pours, beer inclusive, were priced at S$10/nett. The red wine tasted light, clean and crisp which suited my palate for that evening. If you are after a full-bodied or fragrant type of wine, you would be better off seeking other recommendations.

Lemon 7 Yuzu (S$15/++)This was a rather interesting dessert with a lemon yuzu bar being the main highlight, which had a rather firm texture to it. Paired with passion fruit caramel, crushed candy meringue, freeze dried pineapple, raspberry and coconut soil, expect to be overwhelmed in terms of the different elements offered. We love the acidity and tang from the passion fruit and raspberry which cut through the sweet flavours from the candied meringue and caramel. Served on a stone slab, it was also beautifully dusted and surely won us over in terms of presentation and tastes.

Warm coffee floating island (S$14/++)While the Lemon Yuzu impressed us, this dessert honestly lacked any aesthetic elements. The espresso float was paired with walnut caramel, chocolate crumble and coffee kahlua sponge crouton topped with vanilla ice cream. There was an interesting blend of textures from soft brownie-alike texture to a crystallized crunch, the flavours were also rather intense but I felt that the overall presentation could be improved to make it more appetising.

Overall, while Fern & Kiwi offers a good ambience perfect for dates and a more intimate level of dining with its carefully decorated interior, it surely does not come cheap. The overall bill came to about S$300 which worked out to be around S$100/pax. The service was tip-top and they would be more than willing to share some of the restaurant's signatures and make worthy recommendations.It could be a case of mismatched expectations for the main courses at least so while the desserts and appetisers fared above average in terms of quality, we certainly had better mains elsewhere. The ground floor of the restaurant has a bar setting with live DJ providing live entertainment. While it might be a while before I return to the restaurant, the bar looks more attractive!

For full review, please visit http://www.makeyourcaloriescount.com/2013/12/sg-fern-kiwi-bar-and-eatery-at-clarke.html

Due to photo upload restrictions, please visit http://www.makeyourcaloriescount.com/2013/12/sg-robata-robata-average-buffet-meal.html for full review, complete with pictures.

In Japanese cuisine, robatayaki which literally translates to 'fireside-cooking', a cooking technique, similar to barbecue, whereby food are slow-grilled over hot charcoal on skewers. Robatayaki originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth. that serves both as a cooking area and a source of heat, found in Hokkaido.

We were visiting Westgate, the new shopping mall at Jurong East and while all the other restaurants had long queues, we stumbled upon Robata Robata and decided to give it a shot since it was about the only restaurant without a queue on a Friday evening. I was highly conspicuous that the quality of the buffet food might not live up to standard and having requested a walk-around to see the buffet spread, we decided to settle for filling meal.

Payment was taken prior to being shown to your table and the weekend dinner (Fri - Sun) was priced at S$44.90/++ per person, which came to about S$53/- per person inclusive of GST and service charge.

Having been shown to our table, our hungry stomachs decided to get the better of us and we started our buffet rounds!The middle section of the restaurant is the Robata Grill area where customers are able to see the chefs in action. This is the section where the restaurant displays the Robata items but there was a mix of deep-fried food such as onion rings, chicken etc. The salad, sashimi and seafood cornerPizza corner - freshly baked thin-crust pizzas which we felt were the best food in the entire buffet spread.As part of the festive celebrations, there was a corner which offered pasta and some seafood dishes. We felt that they were not the most appetising-looking though.

While I was taking quick snaps of the environment around the restaurant, I was abruptly stopped by the owner (I presumed him to be, or at least the manager) and even after explaining that the photos were for my own personal usage (i.e. for my food blog), he insisted that such promotional efforts should go through the company's marketing department. I did not quite understand the correlation but decided to let it go and enjoy our food. Admittedly, the episode was rather dampening on my mood since he did not quite approach us with the nicest tone.Both the soba and udon were pedestrian tasting to say the least.We also ordered a dish of teppanyaki, whereby one would have the choice of the types of vegetables and sauces to complement. There were also a range of protein choices such as fish and chicken to add to the dish. Do take note your table number as it would be served to your table when the dish is ready.One could also choose to have freshly cooked pasta in addition to the teppanyaki. Quite frankly, I felt that both the pasta and pizza were the highlights of the restaurant.On the sashimi, we felt that the quality was mediocre. Do not expect it to be 'melt-in-your-mouth' type of quality for the seafood and for the crustaceans, each diner was limited to three pieces of oysters per round of serving. Usually a fan of fresh oysters, I did not even finish my first serving. In fact, I stopped short of trying the second piece for the flesh looked limp and lacked the 'puff' look. Taste-wise, I certainly had much better quality oysters elsewhere.

Ordering of the Robatayaki dishes had to be done through giving of pins, with limited issue of one pin per person. Essentially, you exchange one of these pins for your choice of Robatayaki dish of ribeye steak, lamb chop and tiger prawn with mentaiko sauce and at one serving per person.

Robatayaki - Ribeye Steak I opted for the ribeye steak and the lady who took my order (or rather pin) did not even ask how I wanted my steak prepared. I informed her that I wanted my beef served medium rare and unfortunately, as the cut above revealed, it was closer to well-done than anything else. The steak was actually a decent piece of protein but certainly mishandled and should have been cooked better.

Tiger prawn with mentaiko sauceWhile I did not order the lamb chop, we felt that the tiger prawn with mentaiko sauce was the better robatayaki among the two tried. The savoury sauce had a balanced level of sweetness which complemented the natural freshness of the tiger prawn. The only shame was that we were only limited to one prawn per person, at the expense of trying the ribeye steak and the lamb chop.

While the chocolate fountain and the freshly made waffles were the highlight at the desserts corner, it failed to tantalize our taste buds. I even witnessed one of the servers tending the waffle machine (not the two shown in the picture) using his bare hands to arrange the cooked waffles on the plate. Seriously, you do NOT handle food with bare hands and certainly not in front of your customers at a buffet.

The petit fours and brownies were all of mediocre standards and not really worth a shout-out. Ice cream too were passable and nothing impressive.

Overall, while the service was okay, more often than not, they tried to clear our plates before we even finished the food. What I did not enjoy was the 'noisiness' of the restaurant which made it not quite the romantic place to go with your other half. It would probably suit group gatherings or family outings a lot more than a cosy meal. The quality of the food was largely average with the pizzas, pasta and grilled tiger prawn with mentaiko sauce being the most memorable. Despite calling themselves 'Robata Robata', the range of robatayaki was highly limited to just the three mains (ribeye steak, tiger prawn and lamb chop) and a handful of other mains such as the grilled fish out on the buffet deck.

At slightly above S$50 per head, I might look elsewhere if I am in the area again. It was surely not the best buffet I have had but in all fairness, if you are after a filling meal, this would fit the bill neatly.

Currently ranked 49th in Asia, we decided to revisit Imperial Treasure Super Peking Duck as we realised it was more than a year ago since our last dining there. Named after their signature dish, the Peking Duck, can this superlative Chinese specialist continue to wow us?

Peking Duck (S$68/++)It is highly advised to make reservations when visiting the restaurant on the weekends, especially if you are after their dim sum during lunch. As we called to make reservation, the lady politely asked if we wanted the Peking Duck for our meal as advance order of the bird is required if you want to guarantee its spot on the dining table.

We enjoyed the crispy thin layer of roasted duck skin that complemented the tender, juicy duck meat. All diners at the table were individually portioned a slice of the roasted duck skin which was supposed to be dabbed with sugar and you could literally hear the crunch of that crisp skin being munched!

My complaint was that the steamed pancakes was served at room temperature and was curled up on the sides which had hardened. It was also slightly too thick for our liking but apart from that, we felt that the roasted Peking Duck was cooked to perfection.

Braised ee-fu noodles with remnants of the roast duck - S$10/++During our last visit, we requested for the remnants of the duck to be served to the table and on this occasion, we requested for it to be used for another dish to share. While the noodles was cooked to al dente and beautifully braised, we surely were not served the full remnants of the roast duck.

Egg tarts - plate of three (S$3.30/++)The puff pastry to the egg tart was rich in butter and had a beautiful fragrance to it. It was not overly satiating despite the buttery and flaky pastry base and was surely one of the better egg tarts tried. Arguably, we thought that the taste of the custard egg filling could be stronger.

BBQ pork bun - plate of three (S$4.20/++)Coated with a mildly sweet layer of crust, it lacked the crispness found in Tim Ho Wan as it was slightly limp. We enjoyed the beautifully roasted char siew on the inside which carried a tinge of fragrance from Chinese rose wine. It brought back fond memories of our visit at Dim Sum Square in Hong Kong.

BBQ pork pastry - plate of three (S$4.20/++)This was surely one of the top BBQ pork pastries tried. Every element of it was executed well, from the fragrant and buttery puff pastry to the roasted char siew on the inside (which was the same filling as that of the BBQ pork bun).

BBQ pork rice roll (S$5.50/++)It was hard for this dish to be a miss when the core ingredient, the BBQ pork (char siew) was such a hit in the two dishes above. The rice roll was thin, not overly starchy and the savoury soy sauce nicely complemented it to suit our palate. Another classic dim sum dish well prepared.

Pan-fried carrot cake (S$4.20/++)Yet another classic dim sum that is a must-have on each dining table. The pan-fried carrot cake nailed all the basics, good seasoning of the radish and a nice layer of crispness on the surface which complemented the soft radish.

Coconut tart (S$3.30/++)Personally, I always find that coconut tarts belong to a special category of food where it has an acquired taste among foodies. I never thought of trying it till my days of living in Hong Kong led me to try it one day and since then, I fell in love with it and is in search for the best one in Singapore since it is not a common pastry even among the Chinese dim sum restaurants. This coconut tart easily won me over with that crispy puff pastry and the freshness of the coconut which had a natural sweetness and fragrance to match. It was good enough for me to request a second serving but it was sold out by then!

Ha Kau - Prawn dumpling - (S$5/++)We enjoyed that the skin of the prawn dumpling was thin and not excessively starchy but serving dumplings with torn skin was hardly acceptable. The prawns used were fresh with a natural sweetness and had a nice crunch and it was really a shame that the wrapping workmanship let the dish down. Apart from that, in all fairness, it won us over in terms of its savoury taste and flavours.

Siew Mai - Pork dumplings - (S$4.80/++)A classic dim sum cooked well. Expect to enjoy the savouriness from the juicy pork dumpling carefully sized to suit a mouthful.

Steamed custard bun (S$4.20)No prizes for guessing this to be the most popular dish since we ordered three servings of it! The skin of the bun wrapping the filling was soft but too thick for our liking. However, the sweetness of the salted egg yolk custard bun suited our palate perfectly and what we enjoyed was that while it was runny, it maintained viscosity and it was more of a case of generous filling. No complaints and another round, please.

Glutinous rice with chicken (S$4/++)We enjoyed the soft glutinous rice that was sticky and fragrant. Unwrapping the lotus leaf that imparts the fragrance to the rice, expect to dig into the savouriness of the diced chicken and Chinese mushrooms!

Coconut cake (S$3.30/++)

Just when we were expecting the desserts to be as good as the dim sum mains, we were left largely disappointed with this coconut cake. Served chill, it was too 'curdy' and while it had a strong coconut fragrance, it lacked the refreshing taste and freshness, and tasted artificial.

Sago cream with mango (S$5/++)

This traditional Chinese dessert is usually on my must-try list and undoubtedly so on this occasion despite our exploding stomach by now. Depending on individual, this had a rich, creamy and strong taste of mango being blended together with drapes of pomelo sparingly in each bowl. I personally prefer to have more texture so I would enjoy tasting the mango fruit itself rather than being blended. That being said, this was a good and refreshing rendition but of the two bowls ordered, the ingredients served in each bowl had a large discrepancy as one of the bowls barely had strands of the pomelo while the other had large chunks of it.

Glutinous ball with sesame (S$1++/each)

Just when we thought that we were about to conclude our meal with a disappointing offer of desserts, this surprised us pleasantly! Coated with roasted crushed nuts, the soft and thin layer of glutinous ball packed a generous amount of sesame filling that had the desired level of sweetness (even our mum agreed that it was good!). The nice complementing layers of textures surely sealed the dessert for us, not to mention that it was sized perfectly for a mouthful pop!

The restaurant has a few types of seating to suit the respective occasions. There are the usual private rooms for a more exclusive and intimate dining or even the partitioned rooms which individually boasts of a different theme and style. There is also the casual and more traditional open space dining like you would expect in a Chinese restaurant. Lastly, there is even a champagne lounge with comfortable sofa seats at the front of the restaurant, along the corridors of Paragon Shopping Mall for a more relaxed setting.

Apart from being a suitable venue to bring your family out for a satisfying lunch on a Sunday, it is surely a presentable restaurant to invite your business associates and partners over with its range of premium wines on offer.

We also received very dedicated customer service and if you are after a no-frills, calories-worthy meal of traditional dim sum, this is surely one of our top recommendations in Singapore so far! My only complaint was that the dishes were served almost simultaneously and really quick. I would have preferred it better if the service was staggered to allow diners to enjoy each dish as they arrive. Nonetheless, it was a very enjoyable dining experience and if you are planning to visit, do note that reservations are highly recommended!

Due to limitations in photo uploads, please visit us at http://www.makeyourcaloriescount.com/2013/12/sg-imperial-treasure-super-peking-duck.html for complete review.

As Chinese New Year approaches, we are on the lookout for the top epicurean offering in Singapore to share with our foodie readers. 2014 marks the year of Horse and as the Chinese saying goes "龙马精神", it is important to march into the New Year magnificently with a strong spirit and stride! It is the time of the year where Chinese restaurants each line up a suite of celebratory offerings that symbolises prosperity and happiness fit for reunions and lavish feasting with family, friends and business partners.

While we search for the best venue to host our family's reunion dinner, we were attracted by the sheer extravagance of the festive menu offered by Park Palace at Grand Park City Hall. Lauded for its Cantonese gastronomy, the executive chef originates from Hong Kong and brings with him a highly desired set of culinary skills. Can this Oriental paradise live up to its name and impress us?

Let the taste buds do the talking!Being shown into a partitioned part of the restaurant, it gives diners a sense of exclusivity and the intimateness presents a perfect opportunity to renew your kinship or friendship with family members or guests. Apart from the warm greetings received from the staffs upon arrival, the elegant presentation on the dining table highlights the exquisiteness to expect from the meal to come.

Imperial Five Treasures Shunde Yu Sheng (乐宫五福顺德捞起 - 鲍鱼，龙虾，象牙蚌，黄尾鱼，三文鱼鱼生) - S$888/-What does Yu Sheng ("鱼生") really mean? For the benefit of those who are not familiar with the dish, Yu Sheng is actually interpreted as a homophone for the Chinese phrase "余生" which means an increase in abundance. As such, Yu Sheng is considered a symbol of abundance, prosperity and vigour. The signature Shunde Yu Sheng has a shimmering gold boost with gold flakes to make it a touch more premium.At an equally matching imperial price of S$888/++, this luxurious Yu Sheng boasts five prized treasures of the sea - abalone, lobster, geoduck clam, salmon and hamachi, topped with caviar and fish roe plated in the shape of cherry blossoms. It is positioned so as to represent the blossoming and reaping of fruits of success in the New Year!Apart from serving the usual sweet version of the Yu Sheng, Park Palace offers a uniquely savoury treat through this impressive-looking dish guaranteed to wow your guests. Instead of the traditional salad of radish, carrots, pickled ginger and pomelo, crispy fried vermicelli was used which provided the much desired texture. The savouriness of the dish derived from the fragrant peanut oil and light soy sauce drizzled sparingly, allowing the freshness of the prized seafood to come through to diners' palate. One could always request for additional light soy sauce to adjust to your preference. This is a stark contrast from the usual Yu Sheng dishes served in Singapore, which typically uses sweet plum sauce that may sometimes have a cloying sweetness which satiates one's appetite.

The ingenious way to present the dish was to use crunchy silver fish in the tossing and to separately portion a generous serving of hamachi to each guest on the table. This ensures that everyone has an equal opportunity to be pampered in terms of culinary tasting. Personally, I felt that all respective seafood such as the abalone, geoduck clam were of prime freshness but what was particularly commendable was the hamachi. A seasonal favourite in Japan, especially in the colder months, it tends to have extra fat which makes it all the more salivating!

Imperial Whole Roasted Suckling Pig (锦绣红袍 - 片皮全乳猪)One of the nicest necessities of a traditional Chinese feasting meal cannot do without the grace of a golden-brown delicious looking roasted suckling pig! The skin was very crispy and sliced to a uniformed thickness or thinness in this case! Highly palatable and certainly one of the favourites among the guests at the table!

Double-boiled Pot of Fortune with Superior Shark's Fin, Chicken & Wanton (凤凰展翅 - 云吞鸡炖鲍翅)Tasting the broth for the first time gave me a very homely feeling. The beautiful Chinese technique of double-boiling involves steaming a covered ceramic jar with food placed inside and being covered with water. You could taste the essence of this slow-cooked soup which also involved fish maw among the other expensive ingredients such as superior shark's fin. The highly nutritious soup tasted rich and not overly strong which should suit the palate of the elderly and young. 男女老少都喜爱！

I personally felt that the wrapping for the wanton tasted a little too starchy for my liking though this was compensated by the natural sweetness and crunchiness from the prawn.

Auspicious Lobster Gems in Dual Style (彩龙吐珠 - 芝士龙虾球)This was one of my favourites among the dishes tried as I generally have a preference for varied textures, tastes and elements within the same dish. The live lobster was sautéed with lily bulbs, wood fungus and asparagus. Complementing the main was the deep-fried lobster balls with cheese. Enjoying it in one mouthful was divinely good as you could taste the natural sweetness from the live lobster coupled with the savouriness of the cheese as it explodes! The light batter coating the lobster ball was deep-fried to a delicious golden-brown colour and had a nice crisp and crunch texture to complement the tender yet bouncy lobster meat.

Oven-baked Imperial Suckling Pig with Lemongrass (财源广进 - 香茅焗烤乳猪)From the same suckling pig served above, this oven-baked version had a beautiful and tantalising lemongrass fragrance and taste to it which was subtle yet sufficient to titillate one's senses. You would however need to dab on the sauce that settled to the base of the plate. My only complaint was that I had probably expected too much for the lemongrass flavours to be completely infused into the meat (like a lemongrass smoked version) as it was not strong enough to pack a punch. This was however my own expectations.

The protein itself was tender, moist and juicy. Paired with the crispy skin atop, it would easily win the hearts and stomachs of many!

Fortune-filled Reunion Pen Cai with Pig Trotters (聚宝满盆 - 合家大盆菜)One of the signatures of the Chinese New Year festive menu is this savoury pen cai with braised pig trotters. Stacked with three layers within the casserole hot pot, it comprised 18 luxuriant ingredients packed with decadent flavours. With delicacies such as dried scallops, abalone, pork belly and fish maw, this dish symbolises more than the auspicious beliefs of goodness but is also rich in collagen!

Having been simmered for more than five hours on the stove, each of the ingredients was perfectly braised and cooked with a fragrant and viscous sauce to coat. The only drawback for me was that the pig trotters was a little stiff for my liking as I was expecting it to be more of the 'melt-in-your-mouth' tender. It was again a case of matching expectations.

Golden Ingots of Good Fortune (一团和气 - 脆皮炸榴莲)While this was a favourite among the invited guests at the table with the nice crispy batter and premium durian puree on the inside, I struggled to find it being the best complementing dessert on a luxurious Chinese New Year menu. The various elements to this dessert were spot-on - the batter was light, deep-fried to a nice golden brown in clean oil; premium bitter-sweet durian puree that tasted rich; While the dessert was good as a standalone sweet treat, I would have imagined that a classic double-boiled bird's nest or hasma with red dates and goji berries might be a better fit and left the dining guests an impressive dining experience with all the luxury ingredients of Chinese cuisine.

Apart from the roasted suckling pig, all the dishes tried are exclusively available during the Chinese New Year period which is on offer now till 14th February 2014. Overall, I felt that the service rendered was immaculate and the intended exclusivity for diners was definitely achieved. The quality of the food served was certainly deserving of its reputation of serving Cantonese gastronomy. For interested foodies, the pen cai and Yu Sheng are also available for takeaway orders.

You may also wish to read this review at our website: http://www.makeyourcaloriescount.com/2013/12/sg-park-palace-chamber-of-oriental.html