For full review : http://dairycream.blogspot.sg/2013/01/lai-huat-seafood-must-try-sambal-fish.html

Lai Huat Seafood is a local zi char which started in Tyrwhitt Road in 1990 had moved from to Horne Road. It seems that there is another one at Rangoon Rd which claimed to have opened since 1963 . How they are related is not the main question but the food.

It is no wonder that the walls are plastered with so many celebrity photos and newspaper report. the eatery is just next to the road and looking at the Sambal fish at every table, I know I am in for a good feast.Sambal Belanchan Pomfret ($28)
Buried under a pile of Sambal belachan, the deep fried pomfret was super crispy or to put it clearer, Crunchy to the bones.Nothing beats the Sambal version here and is totally different from Sambal BBQ stingray. It was choked full of savoury dry fried hae bee (虾米) that is fried till fragrant, with the chilli oil soaked through the skin. When it was first served, I thought why so little Sambal? compared to the sole fish version ($20). But it was actually more than sufficient.It is so spicy and salty that it needs to go with rice , unlike Sambal stingray which can go without it.Stir fry Kailan ($6)
This remained crunchy under the starchy gravy but could do with less salt. In fact, this applies to all the dishes we've had that day.black pepper crayfish ($18)
This stings your tongue but is not too fiery. The meat became slightly tough because this was deep fried rather than stir fry. Skip this if you want to reduce the risk of "heat" stroke (assuming that one has ordered the Sambal belachan fish) but one certainly won't regret having this as well.golden beancurd ($8)
For something lighter but not too much, the golden beancurd ($8) is not the average deep fried Chinese tofu or silky Japanese tofu. Mixed with some thing that resembles squid-like paste, the tofu is like a dense cotton that has a umami taste on it's own. It's good without the Thai sweet and sour dip but I prefer to coat some on it to cut through the greasiness.

In short, although Lai Huat's menu items might be limited, at least each is of decent quality that explains why people from all race, flocked there every now and then to satisfy their sambal crave. The boss lady, Lao ban niang, who we thought was just in charge of taking drink orders, was actually a very friendly auntie and wished us gong xi fa cai before we left. Might be just a simple gesture but it was sure a sincere one that customers would remember.

This is probably the most amazing restaurant that I've ever dined in.
I've never had meals at atas restaurants overseas and I wonder what are their service standards like but Wooloomooloo's was mind-blowing.
I called and made a reservation few days ago and a day before, they called me back to confirm.

The entrance of the restaurant is a wine cabinet as well as a fridge-room at the side. It stores meat and we sneaked in to have a feel of what is it like!

First impression - excellent.

Here is the food: Complimentary bread. It was so nice and fluffy and they were so generous to give the whole loaf for just the two of us! We had to take away and they were so kind to pack it nicely in a box and place it in a fabric bag carrier! The waitress reminded me to take the bread when I leave.Tuna and Crab Tartare. Has a layer of avocado and diced oranges. We don't really know how to appreciate this dish but the oranges gave it a refreshing taste! It was the first time I tasted raw crab. I wonder how they took out the flesh from the shell. Lobster Bisque. The soup is really gao and flavourful there was a huge chunk of lobster meat! $20Here comes the lead actor of the night. My filet mignon, in medium rare. Tender and juicy. Well grilled Inside. It was a thick and huge chunk of meat and the consistency in done-ness was throughout the whole piece of meat. Impressive.

We ordered Wooloomooloo steak as well, also in medium rare. The outer rims was slightly more done than medium rare but it was fine. Just a speck of imperfection. The manager insisted on changing for us but rejected because it was really fine.Creamy mashed potato. It was so well blended that you don't get lumps of potato, yet you can taste the find bits in every spoonful.Sautéed MushroomsWarm Chocolate Cake. We didn't want to order cos we were damn full after all the food already. But I insisted, die die must try this. Just nice, we were told that it takes 17minutes to be done. Got time for a breather (:
The picture says it all.. Oozing goodness. It is definitely the best that I've tried and I'm not sure if I can find out that beats this. $25.

The waitresses were on their toes man. Super alert that when my partner accidentally raised his hand, they came over. They constantly topped up our water and checked if the food is ok for us and whether the meat was cooked to our liking.
We ordered a few dishes that were recommended by various food bloggers but we gave the side dishes a miss. To our surprise, the manager (I suppose he is) brought mashed potatoes and sautéed mushrooms for us to try. Really warm and friendly.
The meal burned a hole in our pockets though. You could say that we've paid for the service. But to be honest, what you pay is what you get. And I've gotten what I paid (:

For the full post, read: http://iisjong.blogspot.sg/2012/08/7adam-celebration-of-food-and-art.html ;)

Tucked away in Adam Park, I've wondered what this monochrome-themed place was every time my bus past it on my bus ride home from school. Initially, I thought that it was just another bungalow just like the others surrounding it just that it's on top of a hill.

7Adam is a Gallery-Restaurant that mix the worlds of art and food. It features the works of art by local and regional artists which the public can buy and bring home. At the same time, they also serve really yummy modern European cuisine that leave people begging for more.

Amuse Bouche

It's actually fried oysters! I like it because the gooey taste coming from the oyster was not very strong.

Black Truffle Broth

It has a very herbal taste. Truffle is actually a high grade mushroom. They took 2 days to soak it! For some miraculous reason, my sore throat that day seemed better because it's very soothing to the throat. I feel healthier!

House Cured Salmon

It's something like sashimi, just that it's not cooked. It's soft and very smooth; not too salty, just the way I like it! I have to add that the cream is lightly sweet and complements the salmon well.

Foie Gras

Now, to be honest I've never eaten foie gras before! This was pretty decent for a first timer like me. Pardon me if I sound very ignorant, but I was surprised that it's very, very soft! It looks like meat on the outside. Eat it with the biscuit and the sauce, and you have heaven in your mouth.

Unagi Pasta

When this dish was first laid on the table, my impression was: OMG IT SMELLS DAMN GOOD LAH! It's surprisingly really appetizing, the sauce was really good and unique. The unagi was soft and the noodles were very bouncy and "Q". I like how the chef added fish roe. It adds the fun side to the dish!

Beef Pasta

Like the Unagi Pasta, the noodles were bouncy and I love the addition of the fish roe. I like the meat because I am a meat eater, rawr!

Red Drum Popilotte

At first this dish wasn't cut in the middle, so for a minute I wondered: "What is this? Are we seriously going to eat paper?" until Adam cut open and revealed the fish inside. I learnt that the fish was wrapped up in paper so as to keep the taste of the fish after that. I am not really a big fan of fish, but it was quite flavourful!

Angus Tenderloin

I don't really eat beef like that, but this was not bad. According to the chef's theory, it is kept in boiling water of 55 degrees so that it won't be overcooked. It's not very hard because it's medium done. The vegetables you see there? It's a hybrid of broccoli and kai lan vegetable! Yes, definitely imported because it's hard to find these kind in Singapore.

Kurobuta Pork Belly

This is THE bomb! My favourite dish out of everything. It's the signature dish, and I can see why. The pork literally melts in your mouth! What sorcery is this! It is braised for 2 days, cooked in Japanese soy. You have to reserve in advance if you want to eat this. I LOVE THIS DISH TO BITS, ENOUGH SAID!

Chocolate Fondant

I have a sweet tooth, and I must have my desserts! I love all things chocolate and ice cream, so you can imagine my delight when this was served. The vanilla ice cream was really good, and the moment you cut the chocolate lava cake, out bursts out the chocolate!

Creme Brulee

The sweetness was just right, not overly sweet. It was very creamy and thick! It tasted a little bit like egg tarts I would say? There's this crispy layer on the top, I like!

Trio of Tiramisu

Lastly, we were served the tiramisu. This is definitely not your ordinary tiramisu! I'm not a fan of coffee, but I enjoyed eating this! Served in a martini glass, it was the chef's sudden creation. Very innovative, I must applaud! You have to dip the biscuit all the way down to taste the espresso.

For full reviews and more photos, please visit www.CelestialDelish.com

- The Shop
The 60-seater outlet offer an exciting variety of the best homemade delicious Asian soups with everything made fresh from the kitchen with No MSG (Monosodium Glutamate) added!! - The Food
Sumo Nabe Hotpot @ $15.80The variation of Sumo Nabe hotpot comprises slices of chicken, cabbage, lotus root, fried tofu and carrots. The soy milk broth is light yet thoroughly satisfying. The sweet beany taste enhance the savoury aspect of the broth. It's unique and interesting. I wasn't quite sure if I like it initially, but I quite enjoy the soup thereafter.

Three-Cup Chicken Hotpot @ $13.80The thick homemade three-cup sauce has a divine aroma of sesame oil, rice wine and soy sauce. It was deftly flavored and braised succulent. Combined with basil and dried chilli is simply pungent!

Paper-Wrapped Herbal Chicken @ $16.80 (Half Chicken)The delicate aroma and flavourful blend of herbs is a crowd pleaser. Not overly concoctions yet intensely good. The chicken was tender and succulent. Enjoy every bite with the inviting aroma as you tuck in. The dish is completed with a bowl of white rice.

Szechuan Style French Beans @ $6.90The wrinkled and tooth tender french beans accompanying crumbled savory bits was drenched in flavor.

Braised Tofu in Sambal Chilli Sauce @ $7.50This is comfort food at its best. The sambal chilli sauce was addicting, a tad spicy and sweet. The garlic bites also add an extra flavor punch.

- My Opinion
Being a soup lover, I likes most of the soups at Soup Broth Asia. They are very heartwarming and tastes of home.

There are plenty of options of soup to suit your taste. They are healthy (no MSG), flavourful (slow boil for at least 8hrs!) and low in calories. Anything better, you will have to cook yourself!

For pictures, visit http://melicacy.com/?p=3912

Gu Ma Jia (姑妈家) is a hidden gem along Tai Thong Crescent, Sennett Estate, serving up homely but outstanding Chinese fare, in a humble and casual setting.

The main dining area spreads over the first floor.

The second storey caters to events and functions, but will be opened up to diners when the crowd overflows. There is also a private room that will seat 40 comfortably.

Crispy Bean-jal ($10)

The Crispy Bean-jal is a great way to kick-start a meal. Eggplant (brinjal) is sliced thinly, battered and fried before coating with a sweet adherent sauce –it is highly addictive, and it didn’t even taste like eggplant. French beans add vibrancy and a refreshing balance to the dish. Nicely done, bean-jal.

Special Made Tofu with Lingzhi Mushroom ($12)

Tofu is homemade using egg and soya bean. No shortcuts here. Once deep-fried, crispy skin encases a smooth silky interior that explodes in your mouth.

Thai Style Beancurd ($6 for 6 pieces)

In this Thai-inspired dish, tender squares of beancurd are fried to a golden exterior, doused in an invigorating sweet-spicy sauce, and scattered with strips of onion atop for pungency and texture.

A pity we tasted the Special Made Tofu prior to this; the texture of this store-bought tofu pales in comparison. If only they employed the homemade tofu in this dish.

Prawn Roll ($8 for 8 pieces)

The Prawn Roll (Ngoh Hiang) reminds me deeply of my late grandmother.

Wrapped in a beancurd skin and fried to crispy perfection, the inside is meaty and tender with chestnut bits for crunch. It is not starchy at all –which is evidence that they don’t scrimp on ingredients.

Oyster Omelette ($12)

I love my Or-Luah (Oyster Omelette). I patronise my favourite Fried Oyster stall at Chomp Chomp on a regular basis. I love that starchy egg-y composition, and I tend to order it without oysters just so they would add more of that starch.

The cooking style here differs: there is less starch, more egg, and the stars are the oysters.

Plump juicy and fresh oysters, strewn amid light fluffy beaten egg that boast a crisp complexion.

A hot plate emerges from the kitchen, carrying a foil-wrapped dish set aglow with a dancing flame.

Kyoto Pork Ribs ($20)

As the rose-wine-ignited fire diminishes, the aluminium foil is being unwrapped; it follows by an aroma that wafted up our noses, inducing salivation.

Tender with a meaty bite, well infused with sweet-savoury flavours. Nicely done!

Assam Fish Head ($25)

Their signature dish – Assam fish Head – is highly favoured.

Red snapper fish head is pristinely fresh, handpicked from the market daily.

The fish is deftly executed –it isn’t overcooked, with meat firm but moist, and sufficiently tender.

Comprising more than 13 spices and herbs, you’re bound to be intrigued, and impressed. The cooking process is painstaking, but very much worthwhile.

The spiciness is toned down to cater to a wider audience, but it still possesses enough kick to stimulate your taste buds.

Sambal Seabass on hot plate ($25)

A thick blanket of Sambal (a thick chilli-based sauce) camouflages an immaculately fried fish –crispy skin with a tender flesh.

Don’t be too engrossed in the distractingly vibrant and delicious sauce; do be careful of bones.

I have to commend their Sambal for its wonderful fragrance and complexity in taste; so good I can eat it with plain rice and nothing else.

Cereal Sotong with Curry Flavour ($20)

I tend to avoid squid for its chewy or resilient texture, but this dish completely took me by surprise.

Squid is battered and deep-fried before tossing it with the fragrant cereal for another round of frying. The mollusk is nicely tender but still slightly springy, with enough bite.

The generous heap of cereal is mixed with curry leaves and curry powder, and spiked with chilli padi for a kick. It’s highly addictive! Those who can’t take the heat, beware!

Butter Baked Salted Egg Sir Lanka Crab (Seasonal Price)

Again, Gu Ma Jia has successfully brought enjoyment to the food I didn’t use to appreciate.

Eating crab is a hassle, and most of the time, a mess. What’s most disappointing is when you strenuously break the shell to find an underlying miserable morsel, tiny and limp.

I am mesmerised by the substantial size of meat that lies beneath the rigid hard shell –worth every action of cracking and knocking. Thanks Derrick for helping me with this, for I am still a novice.

The meat is not only ample; it is fresh, sweet and succulent. Great on its own but even better with the salted egg sauce.

Herbal Chicken Soup ($8.80)

For a tummy warmer, the Herbal Chicken Soup is divine; it is flavourful, rich and ample without any bitterness. It comes brimming with clams, chicken and a melange of herbs. Very nourishing.

Black Glutinous with Ice Cream ($4)

Traditionally paired with coconut milk, Gu Ma Jia substitutes the sweetening component with vanilla ice cream –both the young and old will enjoy this dessert.

With over 10 years of experience in the food industry, Gu Ma Jia certainly didn’t disappoint. It makes an ideal spot for family bonding, and I would love to bring my family down for a feast.

There is no GST or service charge. Awesome.

They do delivery too. There is a delivery charge of $3 with a minimum order of $25. Give them a call.

They will also accede to catering requests for parties and buffet receptions. Check out their website for more information.