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.

For the complete review, follow this link: http://www.chubbybotakkoala.com/2017/06/55-steamboat.html We were intrigued by the décor of 55 Steamboat during our search for a new steamboat place. As we tried to fit it within a certain budget, we have to exclude those high-end steamboat place. While most steamboat restaurant is decorated in a traditional way, 55 Steamboat décor is catchy with cafe like modern industrial setting.  Price quoted for weekend dinner is $29.80+, which is reasonable. Though price quoted is for buffet, they apparently still charged for the soup base. The options for the soup base are Tomato Soup, Bone Soup and Hot & Spicy Soup. We decided on Tomato Soup and Bone Soup ($18 for double soup) combination.  The tomato soup base turns out to be the right pick. It robust, refreshing, filled with the flavour sweet and tanginess of tomatoes. The bone soup looks like it has been boiled over a long period, essence from the bones was extracted into the soup base. Our friends that ordered the Hot & Spicy soup, gave their approval on the level of spiciness in it.  There are about 50 items you can choose from ranging from meat, poultry, seafood, premium fish balls and vegetables. Check out the picture for the full menu.  The sauces are sesame, chilli paste, mala (oily, numbing & spicy), satay and other regular offerings.  For the meat range, sliced beef, sliced mutton and sliced pork belly are the must order. They are thinly sliced and cook within a few seconds. Due to the reasonable fat content, the meat is succulent. The sliced lamb has a bit of the gamy taste, similar to those in China style of steamboat. The marinated beef is something that you must order. The cut is slightly thicker but remain tender and tasty without any sauce.  Another must try here are their balls. The fishball with fish roe, sea urchin balls, and salmon ball with cheese are not only unique but it is addictive as well. We like the fishballs with fish roe as it has the crunchiness in its fillings, while the sea urchin balls tasted like custard fillings. It is sure interesting.  If you are looking for something more exquisite, there are duck tongues and pig brain. The pig brain is ala carte, priced at $5. For me, the pig brain is more like conquering your Fear Factors experience. Cooked for about 10 to 15 mins, it shrinks to about two third of its raw size. It does not have any foul smell or taste, instead, it is soft and mushy, like bone marrow. Interesting, but not going to order it ever again.  For veggies and beancurd, I like their frozen bean curd, bean curd skin and fried bean curd. Nothing fancy about them but it just some comforting selections for my steamboat. The price for the drinks is reasonable, so nothing to compare about.  To cool down the heat after the steamboat, check out their selection of ice creams which is part of the buffet. They have 6 flavours and all tasted good, especially the Thai Milk Tea flavour. All of the service staff during our visit is mostly young adults. Like students doing it for part time work. Definitely making the environment trendy and more cafe like.  Dining in 55 Steamboat is like having steamboat in a trendy environment. The food is good and the price is reasonable. We'll definitely come back for more in the future but definitely, won't order the Pig Brain. Check out their Facebook page for their Monthly Promotion. Cheers!!

凌晨到埗，風塵僕僕地到親友家睡了一小覺後算是回復了精神，也沒有多少時差的問題

午飯後輕鬆周圍行一行，叫做初步認識一下新加坡的街道市貌後又到晚餐時間

剛好當日興之所至，一行人來到Carlton酒店內的Wah Lok　華樂酒家
難得可以嚐嚐四星酒店的中菜，若非大堆人聚會，我們大概在掃道地街頭小食了先有木耳醋青瓜作爽口清新的開胃小食，另外亦附上了其他後用的調味佐料
席間基本上是大家見面寒暄一下，作一個聆聽者，因為太久沒有見面，其後才比較多話題前菜小食有脆皮燒肉，層層薄脂瘦肉相疊，不至乾韌柴口
切成一口大小，鹹度適中，亦見香潤，不需多沾醬汁也足夠

另一道是水潤多汁的涼拌車厘茄，酸甜開胃，爆汁一刻尤其清爽之後竟見我十分喜歡的北京片皮鴨，不過上菜方式及用料與多年來嚐到的顯然不同
首先店方以粉紅蝦片墊起薄脆鴨皮，確保即使鴨油滲出也不會軟化皮層，同時為蝦片提香

相配的青瓜、蔥段及醬汁沒有太大落差，只是餅皮就似春卷片，正方形，薄而滑身

不太習慣餅皮的味道及質感，但是鴨皮的脆香確是頗討喜的後有菜乾湯，味濃甜而不油膩，叫做暖一暖胃都不錯
同一環節趁機點了酸梅湯，因聽聞新加坡少見涼茶，就怕之後數天不能與廿四味相見
先下手為強，酸酸甜甜夠開胃去膩，應比涼茶溫和，亦可以消消暑這時候，竟見鮑魚登場，滿滿的鮑汁以微透的晶亮光感襯托主角
鮑魚肉彈不韌，自身本味沒有被稠濃鮑汁蓋過，也不怕膩滯

以菜葉作底相搭，來一點青意清新，食時心裏罪惡感低一點再來蒸魚及燒雞等中式宴會常見菜式，個人是頗喜歡燒雞皮薄脂少無膩感
蔬菜纖維亦有顧及，補足不甩漏，在後段時候奉桌，烹調方式簡單，去膩不錯其實早前鮑魚一戰還剩下了鮑汁，頓時叫了白飯相伴，食落依然夠香口
只要輕拌一拌，不要讓其浸泡過久至濕爛，那就是傳說中的鮑汁撈飯

其實同場還有肉絲乾燒伊麵，常見的酒樓菜，作為最後的澱粉質，乾爽不油，但味道稍淡甜品方面選擇意外地不少，云云之中選擇了桂花糕拼美人腰
桂花糕分兩層，上層清爽富花香，下層為香芒布甸，卻來得不協調

美人腰外脆內鬆化酥綿，中間有甜得溫和的吉士餡，小小一件不至甜膩，反而恰到好處

整體而言是中規中矩的一頓飯，或者是我們沒有點到表現最為出色的菜式吧？

Wah Lok　華樂酒家
+65 6311 8188/ +65 6311 8189

Level 2, 76 Bras Basah Rd, Carlton Hotel, Singapore 189558

星期一至六　1130-1430　1830-2230　日及公眾假期　11-1430　1830-2230

[Wingzone]

Originated from USA, Wingzone was started by 2 men, Matt Friedman and Adam Scott. They came by developing this recipe of buffalo wings in year 1991, all because of Florida university students. At that time, pizza delivery was the only food for students studying late, which gave Matt and Adam an opportunity to provide an alternate choice to these students' boring pizza life. These buffalo wings recipes successfully conquered the hearts of USA and by year 2009, Wingzone went on their way to Global expansion.Currently in Singapore, there's two Wingzone outlet. One situated in Bugis Plus shopping mall and the other newly set up store at Buangkok. I chanced upon Bugis outlet while shopping with my friends and we decided to give it a shot.Wingzone menu was quite extensive, from their signature buffalo wings to drumsticks, hand-breaded tenders, burgers, salads, sides and desserts. As for choice of flavours for the meat, there were 15. We chose cool ranch, honey, buffalo bliss, garlic parm and thai chili. We ordered the buffalo wings set meals instead of ala carte, which came with side wedges fries and a drink at $10.95 per set. There's also option to top up additional $0.50 for Wingzone signature dips and dry rubs for the wedges. We added blue cheese dip and blackened voodoo rub. Lastly, cheese lovers like us couldn't leave the counter without ordering mozzarella sticks!

Mains:
[1] Buffalo Wings (ala-carte $7.95)

[a] Cool ranch - Naked wings tossed with spices and herbs. Crispy skin but was a little salty. Most votes went to this flavour.

Honey Q

Honey  Q

0

Honey  Q

- This flavour brought out a smokey taste unlike what the name describes. It wasn't sweet like honey but more on the bbq side.

[c] Buffalo Bliss

Buffalo  Bliss

0

Buffalo  Bliss

- These 3rd flavour we tried was sourish. The tangy aftertaste resembles tabasco. Not a crowd pleaser..

[d] Garlic parm

Garlic  Parm  Chicken  Wings

0

Garlic  Parm  Chicken  Wings

- This flavour ranked my 2nd choice apart from the cool ranch wings. They tasted very garlicky, although slight salty but I still love them!

[e] Thai chili

Thai  Chilli 

0

Thai  Chilli 

- There wasn't any wow factor for this flavour. Too sweet, simply the common Thai chilli that we could get bottles from supermarts.

Sides:
[2] Wedges Fries

Original  Wedges

0

Original  Wedges

Blacken  Voodoo  Fries

0

Blacken  Voodoo  Fries

- We had both the original wedges fries and also the blackened voodoo seasonings. Original ones were still the best! Voodoo tasted weird with spices that my tongue couldn't accept. Hahaha.. I guessed that's the reason behind how it was named!

Not forgetting to mention these wedges fries comes in crinkled shapes. I do agree with my fellow foodies that these shapes did improve the biting texture of fries in our mouth.

[3] Mozzerella Sticks

Mozzerella  Sticks

0

Mozzerella  Sticks

- Anything with cheese usually won't go wrong because we all love cheese! Although Mozzerella sticks were commonly sold in any western F & B but we still love them. Eat them when hot to enjoy the gooey cheese within

** Although Wingzone uses fresh chicken wings instead of frozen ones, but I find the size too skinny. I still prefer big fat wings. Taste wise, the 5 flavours that we tried didn't pretty impressed me much. Nevertheless, I might come back for other flavours if I'm in this area. **

📍 Wingzone (Singapore)
201 Victoria Street
Bugis+ Level 4
Singapore 188067
Open daily 11am - 10pm

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!

Mr Punch Public house, a gastropub along Seah street, was a relaxing place for friends gathering or after-work chillax. Well known for its violent puppet show, "Punch & Judy" since 16th century, this gastrobar was decorated with great memories of Mr Punch, displaying puppet figurines, statues and vintage posters throughout the space. As the owner loves toys too, the Mint Museum of Toys connecting to Mr Punch Public House showcases 5 levels of his personal toys' collections from all over the world. From vintage to present, I find myself back to childhood! Indeed it's an eye opener for all!!Other than toys, Mr Punch introduced new food concept plus drinks menus such as sharing platters and punch jars to increase the awesomeness experiences for all customers.

For a start, we ordered the new appetizers' platter. Mix & Match any 3 items for $35.00* (*premium items incurred additional charges) There's total of 8 items for us to choose from.Our platter choices were:

1a• Chicken Thigh Roulade
1b• Slow-cooked Pork Belly
1c• Custard-battered Squid Rings (+$4*)

- Chef cleverly uses chicken thigh instead of breast to keep the tenderness of meat. Tender chicken with foie gras mousse wrapped in, so sinfully good! Love the creaminess of foie gras lingering on my tongue! 👍🏼👍🏼👍🏼

- Slow-cooked pork belly was so well marinated with their secret sherry sauce, every part of the meat absorbed the flavours. Other than being savory, the layers of fats inbetween the pork belly simply melts in my mouth without much biting needed. So yumz. Pair the meat with the red wine apple chutney to bring the flavour to a whole new level. 👍🏼👍🏼👍🏼

- Custard-battered squid rings was deep fried till crispy and glazed with marmite. Not much of a surprise for this item. 👍🏼

[Bar Bites]

2• Teriyaki Charred Squid $12.00- Char-grilled till perfection, this plate of squid was so good! Cooking timing was perfect, presenting infront of us was a soft tender whole squid that we couldn't resist eating it. Teriyaki sauce beneath added a little sweet plus salty aftertaste to this seafood dish and the flying fish roe scattered on top gave the extra popping crunch. 👍🏼👍🏼👍🏼

3• Potato Chips Chicken $10.00

- Breaded Chicken, Teriyaki Chicken, Tempura chicken you had heard of, but Potato chips chicken?? You heard it right! Potato chips! Deep fried chicken breast meat with crushed chips coated as batter. Creative but recipe needs improvement. Chicken was bland and dry, thanks to that korean inspired cho jang mayo dip which saved the dish. 👍🏼

[Mains]

4• Herb-crusted Barramundi $29.00- This piece of barramundi fish served to us was meaty, succulent and texture so delicate. Already tasted good on its own with the crusted herbs, chef's homemade beetroot gel and tarragon purée on the side made the whole dish more interesting. Felt myself absorbing lots of antioxidants and vitamins after this, a healthier choice definitely. 👍🏼👍🏼👍🏼

5• Seafood Linguine $32.00- Linguine texture was good, al dente but taste wise, needed more punch. Sauce beneath was indeed sweet since cooked with so much seafood but still lacked that white wine fragrance and aftertaste I was hoping for. 👍🏼👍🏼

6• Bacon-wrapped Venison Loin $45.00- The fragrance from the bacon fats eventually covered the overall taste of the dish. Chewing the dish can only taste pork. Venison loin was also too bloody for my liking. The pairing port jus was sweet and rich, too bad it didn't work well here, but I'm sure it's good with beef or duck dish. Ironically, the potato terrine and stewed mushroom sides were the highlights for us. 👍🏼

[Desserts]

7• Banana Chocolate Cake $14.00- Banana cake was too dense for my liking, wish it was fluffier. The surprise was the "pudding" sitting next to it. Forking through it then we realised there was banana custard hidden in it. Jelly-like texture, with the choco ganache, made us feel like we were eating chocolate flavoured "Tokyo banana" but a yummier version. 👍🏼👍🏼

8• Passionfruit Creme Brulee $14.00- Creme brulee was smooth and creamy like tofu. The passionfruit purée and mango cubes may be very sourish but it helped to cleanse our palate after all the savoury food we had eaten earlier. 👍🏼👍🏼

9• Flaming Tiramisu $16.00- A deconstructed tiramisu I would call this. Homemade Savoiardi (ladyfingers) were stacked on top of fresh cream and chocolate cake pieces. This dessert was heavily loaded with Sambuca so consuming too much made me felt drunk ;) The best way to enjoy this tiramisu was to dunk the fingers into the bowl and scoop up the chocolatey cream within! 👍🏼👍🏼

[To Chill]

10• Punch Jar: The Servant $46.00 p/jar- For drinks sharing, it's most ideal to order a punch jar. There's two punch jars available for ordering; The servant & The skeleton. We chose the first.

The Servant comprises of rum, peach liquer, orange, cranberry, pineapple and lime juice. Tasted very fruity with hints of alcohol, more of a lady's drink than men. Whole jar can share among 4-6pax. 👍🏼👍🏼

** Our overall dining experience at Mr Punch Public House was an enjoyable one. Most of the food were good and ambience was comfortable. Staff were very attentive and courteous too! A great place to chill at after work and on weekends. If you're here, do go take a look at their rooftop bar, it's kinda cool Live bands available on every Friday too, featuring local talents.

📍Mr Punch Public House
26 Seah Street
Singapore 188382
Tel: 8339 8966
www.mrpunch.com

Opens daily
Mon- Thurs 3pm to 11.30pm
Fri & Eve of PH 3pm to 2am
Sat 11am to 11.30pm
Sun 11am to 6pm

My jelly ratings:
👍🏼👍🏼👍🏼 Yummy
👍🏼👍🏼 Not too bad
👍🏼 Needs improvement

[Hana Japanese Restaurant]Hana, which means "flower" in Japanese, is a modern Japanese restaurant situated at Forum Shopping Mall, away from the busy streets of orchard. Situated on level 1 and just infront of the lift, it's quite impossible for you to miss this restaurant. The interior of Hana was nicely decorated with koi fishes on the wall, drums of sake around the restaurant and a huge Sakura tree in the center. The whole ambience was romantic for some, cosy for many and somehow makes you feel like you're in Japan. Chef promised serving all customers with only the freshest seafood and using top grade ingredients. He said most of the time, they handpicked the freshest seafood themselves from Japan and flown back to Singapore the following day. *Wow* After hearing these words, our saliva already drooling~ Without further hesitation, we started our night with Chef's signature starters.

[1] Truffle Ikura Somen with Chef Special Sauce $15- A chilled appetizer before the mains. Infused with strong truffle taste, the cold noodles tasted so good! Together with the crispy shrimps, crunchy cucumber & salmon roe, it's a starter that you would love at first bite. My most loved food item of the night.

[2] Santen Chirashi Mori with Teapot Soup $28
(Kanpachi Truffle Premium Kaisen Bara & Aburi Salmon Cheese atop Chef's Special Pink Rice)- This set of pretty rice bowls kept us going for more as they were so tasty. Totally no complains for the fresh sashimi but the highlights here were the pink rice underneath. I love the natural sweet aftertaste!! (Hack care about carbo overloading!!) Sip sip the teapot soup after the yummy bowls and its wonderland already! Soup was packed with seafood essence and tasted refreshing too after we added in the lime.

And if you think I stopped eating after the carbo loading?? NOooo.. More food came as we ventured through Hana's *New* Tempura Omakase set meal.

[3] *NEW* Tempura Omakase Set $38.00++ per pax

This set comprises of 7 courses, each served individually on board.

• 1 appetizer
• 1 serving of Assorted Sashimi (3 types)
• 4 Tempura (4 choices but seafood types subject to availability)
• 1 Dessert

We started off this set meal with a salad.

(a) Sakura Ebi Salad with Chef Homemade Sesame dressing (Goma) & roasted cashew nuts

- Maybe you could find salad anywhere, but one with nicely executed goma dressing, it had got to be here at Hana. This specially in-house made sesame dressing was so fragrant, nutty and not overly salty! It indeed brought up so much flavour to the greens.

(b) Fresh Sashimi

- We were served with 3 types of sashimi fish, choices varies everyday, depending on restaurant. Hana was so generous, look at the thick slices!! Fresh too!! Nomnomnom!

(c) Tempura (4 types)
All served with Green tea salt, Paprika salt, Teriyaki mayonnaise and Tentsuyu dipping sauce.(i) Tempura Jumbo Prawn w/ Shiitake Mushroom- Big! Huge! Woww! These were the voices from all of us when these prawns arrived. First time getting such jumbo ones compared to other restaurants. Fresh and succulent prawn in truffle infused batter, so crispy and yum. You heard right! "Truffle batter"!! Only at Hana's!

(ii) Tempura Mekajiki (Swordfish) w/ Sweet Potato Chips- Swordfish meat was so fine and juicy while wrapped in the crispy tempura batter. The saltiness from the seaweed flakes made by Chef made this fish dish so savory, I completed it in quick 2 mouthfuls!! Sweet potato chips did bring up some sweetness in our palate after the savory fish.

(iii) Tempura Scallop Skewers w/ Pumpkin fries - Texture of these tempura scallops were abit tough, needed more time to chew and swallow, probably because the deep frying dried out the moisture. It was a waste though, may be better off eaten raw. Instead, the companion pumpkin fries here became my preferred choice between the two. Love pumpkin's natural sweetness, even more love than sweet potato.

(iv) Tempura Zuwaigani (Snow Crab) w/ Eggplant- I usually had snow crab legs in sushi rice rolls or seafood on ice, first time having it as a tempura item. Crispy exterior and having its seafood sweetness still locked within, it's quite a delicious way to enjoy snow crab too!

Lastly, we rounded up our meal with desserts. Despite we were very full already, we girls still managed to wallop up every bit of the desserts!

(g) Dessert Sherbet *ala-carte @$6.00ea*

Yuzu sherbet- This citrusy dessert was so refreshing. Indeed suitable for clearing our palate after all the fried stuff. I strongly recommend this flavour to go with this tempura omakase set meal.

Kyoho sherbet
- Compared to the Yuzu flavour, this grape-ssi one was sweet, tastes like our childhood bubblegum and a girl's choice definitely!

NOTE: This Omakase set was served with rice, onsen tamago and furikake (rice seasonings). Best of all, a bowl of umeboshi (Japanese plum) clear soup to clear off the oiliness after all the deep fried food. Tempura were all freshly fried upon order therefore whole course duration 2 hours, last seating at 8.30pm. Available only for Sunday dinner starting from 27th July, fast fingers get this good deal!! For $38.00++ per pax, with food served which worth more than $80.00, you won't wanna miss this place!

📍 Hana Japanese Restaurant
Forum The Shopping Mall
583 Orchard Road
Unit 01-17
Singapore 238884
Tel: 6737 5525

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.

There are quite a number of eateries situated in the East, especially near the Kembangan area where Changi Road runs. South Union Park, however, is hidden at the opposite end of where the known eateries of Kembangan are found within the private housing estate. Decked out with white walls and wood furniture; some with black leather upholstery, South Union Park gives off a rather relaxed vibe that seemed to be a little Scandinavian-inspired with an open kitchen concept tucked at the right side of the bistro. The interior fittings are minimalistic with a good amount of natural lighting shining in, but not seemingly cliche compared to one of a hipster cafe; instead, feeling modern, chic and homely at the same time. Serving up mainly western fare, South Union Park serves a couple of pasta dishes and two mains for those who are looking for something more substantial, while there is also an extensive dessert menu for the sweet-tooth. On the drinks menu, they do serve coffee, tea, sodas and a small selection of alcohol, which makes for a good pairing with their menu of sides and snacks.I am usually one who rarely orders Pasta, and especially more for the case for Agnolotti for they are usually very filling for me. Their Butternut Agnolotti ($17) was, however, a delight to have, so much so that I completely enjoyed the dish and found no difficulty at all to finish the entire plate clean. According to what I was told, the Agnolotti here is made in-house. The chef here roasts the Butternut Squash before mashing it into a puree and stuff them into the pasta sheets. The result is an Agnolotti which came in the right thickness; not too thin that it breaks easily, but also not too thick to the extent that it feels too doughy. A single bite, and you would find the Butternut Squash puree eagerly bursting out of the Agnolotti, revealing a roasty sweetness that was pretty intriguing. The Agnolotti went well with the bouncy mushrooms which gave the pasta an earthy flavour to balance things out and the savoury flavours of cheese and garlicky herb crumbs sprinkled over the top. Towards the bottom, the dish felt a little bit on the oily side, but given how awesome it tasted, I would say that this is just a small issue that is not really much of a problem anyway.Towards the end of the meal, I was presented with the Apple Crumble ($10) with compliments from the chef. This is one of the desserts available on their Plated Desserts section of the menu. Unlike other Apple Crumbles out there, this variant is unique for how they have decided to not serve the Apple Crumble as a pie, but more in the form that is closer to a plated dessert. Coming with Vanilla Ice-Cream drizzled with Salted Caramel sauce, Crumbles, Greek Yogurt and an entire stewed apple, this was surprisingly not overwhelmingly sweet for the stewed apple was not cooked in caramel, thus tasting of its own natural sweetness and carried a rather soft texture similar to a poached pear. Greek Yogurt is rarely found in an Apple Crumble, but in this variant it seemed to have worked and integrated well with the entire dish, especially when combined with the crumbles for it seemed to replicate the textures and flavours of Muesli subtly. Vanilla Ice-Cream was speckled with vanilla beans all over and was incredibly aromatic and creamy. Combine all the ingredients into one spoonful, and it does replicate the flavours of a classic Apple Crumble Pie without that unnecessary sugar rush for how balanced it felt.Throughout these couple of months, I have visited quite a number of newly-opened places but there is not quite one that left me such a deep impression in the bistro scene as much as South Union Park does. During the course of the entire meal, I was pretty impressed with how every single dish came; not only they were a hit, but they just had that flavour and quality that strikes on your taste buds and gives that gleam in your eyes, and sure I did leave the place a happy man with a really satiated stomach. Service was more than decent, with attentive staff who seemed to be quite automatic in giving recommendations once you have seated and promptly coming over to check if everything is alright and clearing plates when you are done (though there were just two tables occupied at the time I have visited, you could feel the sincerity behind). Definitely did not regret my decision on heading straight over after school from the west side of the island to the east when I spotted them over on Instagram; this is one place I would do another revisit soon for I am pretty sure that I would develop cravings for their food, and also to try out the other items on the menu such as the Souffle as well!

For more photos and the full review, head to jiaksimipng by clicking on the link below:
https://jiaksimipng.wordpress.com/2016/03/25/south-union-park-jalan-kembangan/

Being one of the ten restaurants that had made it to Asia’s 50 Best Restaurants of 2016, Wild Rocket sits at the 38th position on the list amongst other restaurants in various parts of Asia. Wild Rocket is started by Chef Willin Low, who used to practice law before his foray into the F&B industry in 2005. Nestled in the tranquil environment of Hangout Hotel, Wild Rocket is within walking distance from Little India MRT, though it is a steep climb up a hill. In 2014, the space was renovated to what it looks like today, exuding a clean, Japanese-inspired vibe that is classy, comfortable yet without being pretentious or over the top. For lunch hours on weekdays (which was the time we had made our visit), diners can choose from the ala-carte menu, the 3-course set lunch menu ($38++) or the Omakase menu (between $120++ to $160++), while the 3-course set lunch menu would be replaced with a 4-course set dinner menu ($75++) in the evening.First to arrive at the table would be the bread service, where we were served house-made Brioche with an accompanying olive oil to dip in. Baked in-house, the Brioche may seem just a tad dry initially, but it turns out to be fluffy afterwards as the bread simply disintegrates into smaller pieces instead of clumping up so there is pretty much close to zero effort to chew. The consistency of the bread might be done intentionally so that it does not turn too mushy if dipped into the olive oil, which is pretty fragrant and flavourful. For those who prefer their bread to go with butter, they do also offer salted butter on request.For my starter, I have decided to go for the Giam Chye Mustard Leaf Duck Consommé with Duck Confit Cubes, which is Wild Rocket’s take on the Chinese Salted Vegetable Soup that is served with daikon, tomatoes and duck confit cubes. I am one who does not really fancy Chinese soups, but this was one that got me going for more. While seemingly light to drink, the soup was immensely flavourful especially for how clear it was; never a moment too oily. Duck Confit cubes were spectacular; felt pretty smoky and savoury at the same time and definitely gave a good flavour contrast to the soup. Indeed, a great starter to the meal ahead.My dining partner picked the Barramundi Carpaccio with Orange Shallot Oil. A harmonious marriage of the Chinese Yu Sheng into Carpaccio, the fish was amazingly fresh and drizzled with orange shallot oil for a little tanginess going hand-in-hand with the shallot was fragrant of its roasty flavour; that flavour you would have expected from the same shallots you add into a piping hot bowl of Porridge. It’s really that comforting.Picking from the selection of mains, my choice was the Iberico Pork Char Siew with Shanghai Kao Cai & Quinoa (supplement $8++). The instructions to enjoy this dish was as follows; peel off the rice paper over the bowl, then squeeze the Calamansi to release the juices over the dish. Digging into the Iberico Pork Char Siew first, the tenderness of the slab of pork was mind-blowing; a really soft, tender, juicy slab of pork where you can pull the streaks of flesh effortlessly with a fork. Coated with a layer of sauce that exudes a smoky sweetness, the pork itself really stood to the occasion basking in the limelight for how stellar the execution was, making every bite an ironic moment because it’s just so good to have, but every bite that was taken would mean one bite less afterwards. The Quinoa was decent, but the Kao Cai was umami which helped to lift the flavours of the Quinoa while the lone Shiitake mushroom at the side also deserves a little mention for that subtle sweetness that sets it apart from the usual Chinese dried mushrooms that we are used to having. It is told to us that this dish is their take on the “Tau Yu Bak”, and the rice paper served alongside is intended to be the replacement of the bread that usually comes along as a carb; the wait staff however advice patrons against eating the rice paper as the texture of a half-steamed rice paper is not something everybody might fancy, but it is known that some patrons still do eat it.Unlike the Iberico Pork Char Siew, the Baked Halibut with Curry Hollandaise (supplement $6++) would really hit those who prefer softer flavours. Twice-baked; once just by itself and the second time with the Curry Hollandaise on, the Halibut achieved flakiness without losing moisture within. Since the Curry Hollandaise is baked along with the fish rather than being simply drizzled over the top, the Curry Hollandaise actually “sticks” on the fish instead, which definitely helped to lock in the flavours of the sauce above the fish. The Curry Hollandaise helps add a hint of curry fragrance into the dish, and alongside with the root vegetables did seem like Wild Rocket’s twist on Fish Curry. While the root vegetables on the side seemed to be devoid of excessive seasoning, they were still flavourful from their natural flavours; possibly an intended move to bring out the unadulterated, natural flavours and sweetness of the root vegetables with no distractions.With four desserts on the menu to choose from, we have decided to go for the Trio of Flowers and Strawberry Cheesecake (supplement $2++). Between the two, the Trio of Flowers would fit well for those who prefer lighter desserts; coming with Osmantnus & Chrysanthemum Granita, the flowery flavours work as a good palate cleanser for a flavour-intensive main. Together with the Elderflower Jelly sitting beneath the granita, it adds a tasteful sourness that provides for a flavour contrast with the granita, making the dessert a truly refreshing after-meal treat. For those who crave for something more conventional-sounding, the Strawberry Cheesecake is actually Wild Rocket’s signature dessert. Served deconstructed with layers of cream cheese, digestive biscuits and macerated strawberries, they were bound together with a Maple Walnut ice cream that introduces a mildly sweet, yet nutty flavour to the dessert. Despite how normal it might sound, this is probably one of the best renditions of a cheesecake out there; Wild Rocket had made their own twists to the elements that make up the dish, hence the flavours are really balanced and uplifting that one will never get sick of. Truly living up to the name of signature indeed.

For more photos and the full review, head over to jiaksimipng in the link below:
https://jiaksimipng.wordpress.com/2016/06/03/wild-rocket-upper-wilkie-road/

Full review with photo at http://www.nahmj.com/2016/04/27/shiberty-bakes-owen-road-singapore/

When I saw the address of Shiberty Bakes at Owen Road, I thought it was occupied by some Bakery Cafe previously. And indeed, it has taken over the space previously occupied by a Bite Cake
Most Instagrammers who follow @shiberty would have known that she is the woman behind Shiberty Bakes. A blogger cum baker and now a cafe owner.I noticed that the interior fixture of the unit was untouched. The interior theme remains as dreamy white with an European classic feel. Except for the tables and chairs, these were changed. A pity that Shiberty Bakes didn’t try to get tables and chairs that blend with the interior theme.
At Shiberty Bakes, the signature items were the Shiberty Toast ($16) that came with 3 flavours. I chose the Classic Shibert Toast on my first visit. It consist of the extremely buttery toast as the centre piece surrounded by golden finishes berries, tiny marshmallow together with a scoop of sea salt caramel and vanilla ice cream. Lastly, it was drizzled with maple honey. The entire look was worthy for the square.On the second occasion, I went for the Shiberty Toast Rocher ($16). This time, the toast was firm and could hold the weight of 2 scoop of ice cream. But a pity, this round the butter were scanty. The taste didn’t reflect the flavour of the toast, Rocher. Maybe it would be better if they could have more chocolate or even Nutella sauce on the toast and with Rocher flavoured Ice Cream too. A pity at both occasion, both the toast weren’t crispy.Alternatively, one could opt for the Gourmet Waffle ($14). The Charcoal Waffle was crisp but a little too dry.There are 6 flavours. We checked out the Salted Egg and Red Velvet, Honey Lavender and Matcha. The texture of the shell were inconsistent. Some were better than the other. The red velvet was lacking of the red velvet character. I checked out the salted egg flavour twice, the second trial was far more better than the first as the salted egg sense was stronger and I could savour the flavour.
Interestingly, Shiberty Bakes opt to offer the Loaded Milkshakes, commonly known as the Over the Top (OTT). We tried the Strawberry Cheesecakes Loaded Milkshakes ($9). It was extremely disappointing. It was extremely diluted with not much of either strawberry, milk or even cheesecakes flavour. It didn’t make the mark. I would avoid this item entirely.With such a gorgeous looking plating desserts worthy for posting on Instagram, I am sure that Shiberty Bakes will attract Instagrammers who wanted to post these luring looking desserts. We want our desserts to be as good as its look. Unfortunately, Shiberty Bakes is inconsistent in its food quality and taste. There are still rooms for improvement at Shiberty Bakes.

More reviews at http://www.nahmj.com/

Original review at http://www.nahmj.com/2016/06/03/penang-culture-changi-airport-terminal-2/

Penang Culture is one of the few restaurants in Singapore offering Penang food. And good news for our Muslim foodie, Penang Culture is a Halal restaurant. We didn’t notice until we saw quite a few groups of Malay gathering for a meal at the restaurant. Currently, there are 3 outlets located at JEMS, Century Square Shopping Mall and Changi Airport Terminal 2. Why aren’t they having an outlet in town?! That’s really a pity.
The kitchen is helmed by Chef Wong Thin Lipp, a Penangite who has 20 years of culinary experience in Penang. So diners of Penang Culture could be pretty assured that the food are authentic.
To mark their 5th year anniversary (Wow! 5 years! They have come a long way!), Penang Culture celebrates by introducing a few delicious twists.
All its outlet has semi-service except at the Changi Airport Terminal 2 that has full service. Nonetheless, it is still a casual dinning environment. Our feasting was at Changi Airport Terminal 2 outlet. We find the staff attentive, friendly and warm.We started off with Penang Culture signaguture dish, the  ($5.95). The characteristics of this dish is the vegetables and fruits are more chunky, the You Tiao is extra crispy and the sauce is thicker and richer comparing to our local Rojak. I like the sauce but would prefer the vegetables and fruits to be thinner so that I could enjoy more of the sauce. Most diners at the table find the dish mediocre. I suppose preference play a large role here.The first new creation introduced on the menu in celebration of their 5th Anniversary is the Penang Fire Wings ($6.55). This creation is rested on the belachan (prawn paste) coated chicken wings. It is then tossed in a sweet plum and Thai chilli sauce. The result of the wings tasted like Yangnyeom flavoured Korean Fried Chicken Wings. And beware for those who has low spice tolerate; it is quite spicyPenang Curry Fish Balls ($4.95) is one of the must have if you like curry fish balls. Even for people who don’t fancy the dish, like myself, enjoyed this dish tremendously. The deep fried fishball that has a slight chewy and yet soft fish balls were immersed in the rich fragrance curry sauce to soaked up the essence of the gravy.Coming up is another dish which I will avoid as I am not a fan of cooked salmon and I did enjoy the BBQ Salmon ($11.95). First, the salmon doesn’t have a strong pungent fishy flavour as the restaurant uses high grade Norwegian salmon. Secondly, with the Chef’s sweet spicy paste make a huge different. The chilli paste which consist of an array of spice and herb does elevate the dinning pleasure.One of the classic Penang food is the Assam Laksa which diners will never want to miss. Base on this classic dish, Penang Culture has added luxurious factor with addition of Norwegian Salmon pieces to the bowl of delight and this creation is known as Salmon Assam Laksa ($11.95). The Assam Laksa at Penang Culture is more rounded and balance as such expect a less sour but yet rich and flavourful soup. The soup is boiled using Sardine, Kembong (mackerel), lots of spice and herbs, hae kor (fermented shrimp paste) and with the key ingredients, the assam (tamarind). Since it is less sour, diners who have low sour tolerance will rejoice while diners who enjoyed the typical Assam Laksa would frown upon. Maybe Penang Culture could come up with 2 version for diners to choose.Most who visited Penang would be familiar with Penang Hokkien Mee (a soup based prawn mee similar to Singapore version). Penang Culture has added Lobster and Scallops in this dish to provide the Premium Lobster & Scallop Noodles ($16.95).Premium Crab Meat & Salted Egg Fried Kway Teow ($15.95) is adapted from the Penang Fried Kway Teow. With Salted Egg added into the it hence it result in a more salty taste profile. So for those who prefer less salty could opt for the original Penang Fried Kway Teow ($8.95) instead.To round up the meal with a sweet note, dessert is never to be missed. We have 2 desserts; Cendol and Bubur Hitam.
For Cendol, diners could opt for the original or with durian, Penang Chenol ($4.55) or King of Cendol ($6.95) respectively.The restaurant has provided 3 version of Bubur Hitam. First is the original version, with coconut cream, named simply as Bubur Hitam ($3.95). Next is the Bubur Hitam with Vanilla Ice Cream ($4.95) and lastly is with durian pulp for the durian lovers, the King of Bubur Hitam ($6.95).One of the highly recommended drink is the Ampla Juice ($4.95). There is also an ice blended version, Ampla Ice Blended ($8.95). It has a complex flavour. I could savour green apple, guava and starfruits. I would encourage all to give it a try if you aren’t familar with this tropical fruit.
Other recommendation include the Cempedek Milkshakes ($6.95), Coconut Milkshakes ($6.95) and Durian Milkshakes ($6.95).
We thought well of the food served at Penang Culture. I am glad that they are at the airport as I have one more option to dine at when I am travelling since I have a habit of dinning a the airport prior departure of upon arrival.

More reviews at http://www.nahmj.com/

For the full review, click / copy the link below:
http://www.chubbybotakkoala.com/2016/05/cafe-melba.htmlThe name Melba is inspired from the blend of Melbourne and Asia cuisine. Located in Goodman Arts Centre, Café Melba offer a unique dining experience. It is a family friendly cafe hidden in the tranquil garden of Goodman Arts Centre, with indoor and outdoor dining area plus plenty of space in the yard and designated children playing area for the little one to run around. The food on offer definitely reminds LD and I of the time we were back in Melbourne. Such as Crayfish Pasta ($27). This simple looking spaghetti are infused with crustacean broth. The pasta is al-dente, robust, and well complement the fresh crayfish. The rocket salad add a slight bitterness to the dish, however it is definitely a pasta dish that you don't want to miss. During the weekend, they have a special Weekend Roast on the menu that rotate weekly. On the day, it was Roast Pork ($30). The roast pork was on display in the kitchen passing area. It was just so inviting, we decided to order one. Three beautifully roasted cut pork saddle, served with Yorkshire pudding, roasted vegetables and apple sauce. The meat is tender, succulent with a nice balance between meat and fats. The cracking is crispy with a bit chewiness, typical in western style roast pork. For a good measure, they also include a few crispy pork rind. The yorkshire pudding is about the size of your fist, eggy and definitely goes well with your pork and roast vegetables. The apple sauce is infused with vinaigrette to balance the fattiness in the dish. The only thing missing here is the au jus or gravy, something for the yorkshire pudding to hold on. Ticking off one of the must try food list, I ordered Reuben Sandwich ($24). A thick solid slices of corned beef, topped with sauerkraut, melted cheese and Russian dressing in between rye bread. The portion of the sauerkraut is the same as the portion of the meat. On my first bite, the sourness really hits me, follow with tanginess. Though the sliced corned beef is tender, I just feel sourness in every bite onwards. I was not what I expected. If I ever order this again, I will definitely ask them to cut down on the sauerkraut portion or serve it on the side. We also drop by during one of the weekday and I had the Roast Chicken. A perfectly roasted spring chicken, with a nice paper crispy skin. The meat on the breast is moist and the same can be said on the thigh and drumstick. The au jus really boast the flavour of the chicken. End result, I clean up my plate and left with just the clean bones, my homage to a perfectly cooked roast chicken. However, during the weekday visit, we also notice the inconsistency in standard of cooking. The steak on that day was done pretty ordinary. Though it has the grill mark, it did not seal the juice in the steak. LD was disappointed with the steak on the weekday. Moving on to desserts, Chocolate lava cake ($14) is a must try. Had this on both of our visit. Solid chocolate flavour on the cake and on the ozzing thick chocolate fillings. On the side was chocolate crumbs, berries and crumbs, provided a contrasting crunchy texture and nice topping for the berries sorbet. Granny's Apple Crumble ($12) is also a good pick for dessert. The apples is chopped to mini cubes, well coated with sugar and baked to soft yet remain crunchy. The crumbles was slightly chewy, while the vanilla ice cream provide a nice finishing to the desserts. Of course an Aussie cafe will not be completed with Lemon Lime Bitters ($8). A little bit overpriced, but definitely worth the money. The mix of Angostura bitters, lemonade and lime cordial was spot on. If you want something more healthy, try their Mango Smoothie ($9), fresh, thick and creamy. The décor in Café Melba is bright, airy, with see through glass windows and doors surrounding the restaurant. There is a flow between the indoor and outdoor dining area is very seamless. For indoor dining, the menu and order can be done through the tablet available on each table. While outdoor, still using the traditional way. Service is good, though it can be hard to get their attention sometimes. Overall, LD and I really enjoy dining at Café Melba. The food is good, the place is bright, comfortable and family friendly. If you are looking for a place to enjoy your leisure dining during weekend or weekday, this is a place to try. Cheers Mate!!

Mr Punch Public House is a gastropub along Seah Street. In fact, most wouldn't notice it since it is at the basement of Mint Museum of Toys, a privately owned museum. Enter via level one of the toys museum and on the left one should spot a stairs leading to the basement where Mr Punch Public House Gastropub is.As I arrived at the restaurant, I was surprised to find the eclectic design. I somehow felt I was at a circle. The space is pretty small and cosy.At Mr Punch Public House Gastropub, they encourage communal dinning as such they offer quite a number of sharing items with Sharing Platters, Bar Bites and Desserts. Should diners prefer individual plate, they could go for the Mains.

Bar Bites
First is the Bar Bites, Mr Punch Public House offers 8 dishes under this category. We tried only 2 of the Chef Recommendation, the Teriyaki Charred Squid ($12) and Potato Chip Chicken ($12). It was a tie. Half the diners prefer the former while the remaining prefer the latter, I belong to this group. A pity that they used chicken breast for the dish.The Teriyaki Charred Squid was pretty well grilled, since we could savour the char fragrance. The sauce could be improved as the version we had was more of a soy like sauce.Platters
Likewise at the Platters section, there are 8 items. Diners could choose 3 items for $35. We went for Chicken Thigh Roulade, Custard-Battered Squid Rings and Fresh Mozzarella Cheese.I am glad that the Thigh meat is used for the Chicken Roulade. It is rolled with Feyel foie gras mousse. It is really a pity that they didn't use the 'real' foie gras. We love the Custard-Battered Squid Rings best. After deep frying with the battered coated squid rings, these were glazed with marmite. For those who love cheese, would find the simple Fresh Mozzrella Cheese a delight too. The fresh mozzarella cheese is sat on pesto sauce lined on papadum and topped with wildd rocket.

Mains
We tried only the Herb-Crusted Barramundi ($29) among the 3 chef recommendation. The Barramundi is pan-fried with a layer of herb crust and plated with tarragon puree and home-made beetroot gel. I am relatively neutral to this dish. Perhaps, I didn't like most of the ingredients except the fish.All thumbs up for the Wagyu Beef Burger ($24). Even though this isn't a chef recommendation, we love this dish. The beef patty was juicy and they nailed it with a right amount of nacho cheese. Personally, I felt the burger would taste even better if they use (Red) Cheddar. And the fries worth a mention too, as we could taste the truffle flavour and it has an excellent crisp exterior and mushy potato inner.Dessert
The Flaming Tiramisu ($16) is a alcoholic rich dessert. Great for those who love their alcohol.And we also tried the Passionfruit Creme Brulee ($14). This dish isn't meant for diners who have low sour tastebud tolerance level. Otherwise, this is a great fruity dish which I find it with a good balance of sweet and sour taste and the almond crumbs added texture to the dish. And we would very much prefer if they use a sweeter mango.Drinks
At Mr Punch Public House, since it is a gastropub, one is in for an alcoholic treat. They offered a range of cocktails. They have brought 15 worldwide famous cocktails onto their menu.
The first we ordered was the Giderila ($28) hailed from the Mexico. The amount of drinks is equivalent to 2 servings in this portion.Next was the Jungle Bird ($17) from Kuala Lumpur. This is a bittersweet, strong in alcohol drink. If you hold your alcohol well, go for this.Other alcoholic drinks include Draught Beers, a range of Bottled Beers, Spirits, Wines by bottle or glass and Punch Jar.Coming to the non-alcoholic drinks, there are the soft drinks, juice, coffee, tea by pot and the highly recommended Owl's Brew ($12) in 3 flavours, Classic, Coco-lada and Pink & Black. We didn't try the Classic. The among the 2 we tried, we prefer the Coco-lada.
After having food at the basement and should you need more drinks and to chillax, diners could hit the rooftop bar.

We thought Mr Punch Public House is great for gathering in groups of 4 and above, since the food are mainly for sharing. And the alcoholic drinks at Mr Punch Public House were solid. We could savour the strong alcohol.
 

When comes to crabs, Uncle Leong Seafood wasn't any stranger to Singaporeans nor tourists. Being one of the big players in our local cze char market now, Uncle Leong Seafood started off humbly at a coffeeshop in Ang Mo Kio district. Their shimmering crabs won the hearts of many when it was first introduced to the market in Year 2003 and was since one of their signature dish even till today. Although Ang Mo Kio stall was no longer around, but you could still enjoy their delicacies at Jurong East and Toa Payoh branches. Not forgetting the newly opened Uncle Leong Signatures at Punggol district new Waterway Point shopping mall.Uncle Leong Signatures, this newly additional arm, was up featuring all Uncle Leong's signature dishes and also new modern fusion creations. Although called "Signatures" but settings were simple and casual.

This night, we tried out many dishes, some were newly introduced to the menu, some dishes were specially featured for this upcoming Father's Day in June. Father's Day menu (FDM) available now till 19 June 2016.

1• Treasure Box Beancurd 宝盒豆腐 $16.90 [New]- Tofu, a common ingredient that we see's everyday, Uncle Leong recreated them into an exquisite dish filled with goodness from the sea. By making an opening in every piece, filled them up with fresh scallops and prawn cubes, they transformed into many treasure boxes filled with "gold"! Although the overall taste of tofu can be rather bland, but the seafood were definitely fresh! Not forgetting the crispy shredded scallops placed on top helped to enhanced the taste too! Rating 3/5

2• Nescafé Pork Ribs 传统咖啡排骨 $16.90 (FDM)- Love the taste of the sweet sauce coated on the ribs which carries hints of bitterness derived from Nescafé coffee infusion. Coffee fragrance was captivating too! Fans of coffee definitely love this dish! As told by the chef, these generous chunky pieces of ribs were individually wrapped in aluminum foil, then marinated for more than 4hours before stew! I couldn't tell you how tender and fragrant was the pork, you gotta try it to experience it yourself! Rating 5/5

3• Twin Taste Kai Lan 双味芥兰 $15.90- Glad to see that Uncle Leong made changes to our usual plain ordinary Kai lan vegetables but there's more room for improvement in this dish. Deep fried kailan leaves were tasteless and the chicken floss accompanying them tasted too ordinary. Maybe using Chinese sausages or bacon bits would worked better than this combi, or at least use crispy floss instead. Lucky the stems wasn't overly blanched, crunchiness still remains. Rating 1/5

4• Crispy Milk Granules Marble Goby 奶沙顺壳 $48.00 (FDM)- This marble goby was deep fried till crispy you could even swallow the bones. The sauce for this goby was pretty impressive too. It tasted like a combi of thai tom yum sauce plus assam and bit of sweet chilli. The tangy sourish aftertaste made the whole dish really appetizing and made me go for more!! Rating 5/5

5• Cereal Chicken 麦片鸡 $16.90 [New]- Chicken pieces deep fried till crispy on the exterior, locking juicy meat on the inside. The zesty lemony sauce drizzled on top did add more flavours to the dish but it tends to turn the chicken soggy after awhile. My most love part towards this dish was the buttery cereals crunchies scattered on top! Rating 3/5

6• XO Sauce Scallops XO酱带子 $19.90 [New]- I'm actually a fan of juicy fat plump scallops but those here were way too tiny. The size was more of like those you accompanied with broccoli rather than a stand alone dish. Texture was good but disappointed I couldn't taste that umami scallop taste! The XO sauce used was the only memorable moment. Rating 2/5

7• Pan-fried Prawns w/ Tomato Soya Sauce 干煎虾䘵 $19.90 [New]- Expected "Wok hei" taste for these pan-fried prawns but was again disappointed. Prawn texture wasn't firm and my piece was a little mushy at head portion, I reckon that prawns wasn't very fresh. Soya sauce base was rather sweet but I like, pretty good to "下饭". Rating 2/5

8• Chilli Crabs 辣椒螃蟹 and Butter Cheesy Crab 牛油芝士螃蟹 $70.00 each crab- Crabs were priced at $70.00 each, applied to any style of cooking. This plate of Chilli crab we had, the gravy was thick and packed w/ lotsa eggs! Taste was quite good, I definitely had better ones elsewhere, but I love the spicy kick it gave me I had my deep fried "man tou" soaked in the gravy before I ate it, so shiok!! Crab meat was firm and sweet too, I just wished that the crab they used was bigger in size. Rating 4/5- Butter Cheesy crab, the appearance of it already puzzled us. What were the loads of brown bits scattered everywhere? After we tasted it, we were quite turned off. Those brown bits were deep fried garlic. So much, so charred, we only tasted "chao tah" bitterness and 0% cheesy butter taste. The garlic totally spoilt the sweetness of seafood. I guess this dish needed quite abit of fine tuning. Rating 1/5

** There's hits and misses in every dish we had, but well, it was still an enjoyable night with fellow friends here at Uncle Leong Signatures. This new concept here was definitely more comfortable than the rest branches as its was in a shopping mall. If I were to come back for more, ambience was definitely the first factor that crossed my mind, food came second. **