I had a $2 Ya Kun voucher to consume. I visited the branch at Orchard Central at Level 5 as I was in Orchard. As the store was not located at prominent location such as MRT station, the store was quiet and clean. There were only few customers. The store was spacious and well decorated with history of Ya Kun. If diner likes to watch the Orchard Street, there are window seat and round table for a group of 6 for discussion. There are high seater or the cushion sofa seat. The ambience was excellent.

I ordered Toast Cheese with Kaya. When the bread was served to me, the bread was warm and the cheese was not fully melted. If the bread is well toasted and with the heat, add the slice of cheese, I would think the aroma and taste of the cheese will be greatly enhanced. It can be considered was a mini pizza. Anyway, the toast served to me was still alright but it was my expectation was not met to 100%.

Today is the lunar 15th of the month. I took vegetarian for my lunch. I ordered take away vegetarian bee hoon and vegetarian fried hor fun. The ingredient given were green vegetable, white fungus, carrot, mushroom and the gravy base was corn flour. Each pack costs $8. It was rather expensive. The taste was not fantastic as there were no meat. The only compliment was that the food was still hot when served even though I ordered take away.

The restaurant is clean and quiet. It is a good place for cozy discussion. The wait is short.

I attended a Charity Lunch. As it was a charity lunch, the expectation of the dish should not be lavish but it was surprising to turn out to be perfect. The charity lunch is to serve the needy and elderly.

The first dish was the cold dish comprising of 3 items ie the fried mushroom, spring roll and samosa. The two fried items are crispy as the kitchen was behind the function hall.

The second dish was the fish paw soup. The soup was as good as sharp fin soup. It was not starchy.

The third dish was the chicken. Instead of expecting a whole chicken, the chef had taken care of the elderly, chicken fillet was fried and cooked. It was easy to bite and boneless.

The fourth dish was the egg omelette with chai siew as to make the egg omelette attractive. The egg omelette was not enough to serve 10 mouths as it was nice to eat.

The fifth dish was the fish. I expected a whole fish but the charity organization was able to minimize cost with innovative dish like steamed dory with bean curd sauce. The fish was not well served as dory fish should be fried but the cook had served to steam. Though the fish lacked of freshness, I still enough the fish as the bean curd sauce had enhanced the taste.

The sixth dish was the vegetable. It was a fried cabbage with carrot and black fungus. It was just like home cooked dish. The cabbage was freshy fried and crunchy and soft.
The seventh dish was the egg noodle. It was fried plain but the cook used good quality black sauce yet the noodle could turn up delicious.

The last dish was the bean dessert with lotus seed. The red bean soup was hot and not sweet.

I visited HanSang Korean Restaurant when I was at the Grandstand for shopping. I tried the chicken porridge. The grain had boiled till soft and the taste was bland. My porridge went with beef roll. It had made less oily as the porridge water washed away the oil at the same time. I tried the chicken roll. The chicken was chewy and the sauce was sweet.

The next grain I tried was the mixed grain, a healthy grain. I mixed with raddish kimichi and with multiple coloured vegetable, Korean salad. The taste was refreshing when I put the dressing on the salad. The meal was light as I consumed the light and healthy meal.

I attended a conference at Shangrila Hotel. Meals were served. I had the followings for my meal :
1)Assorted breads
2)Mushroom soup with chives
3)Chicken Roulade with potato puree, black pepper beans and roast cherry tomatoes
4)Salty Caramel Apple Tatin with Orange Crème Aglaise & Esspresso Crumble

The breads were soft and warm. There were strong baking smell. Breads from hotel are very disappointing. The breads are small and soft and when butter is spread over the soft flour, the munch was great. The hotel had also offered cheesestick and the cheese was long and crispy.

The mushroom soup was thick and could bit the grind mushroom and boiled to creamy texture. When the chives blended with the mushroom cream, it removed the mushroom smell.

The chicken was tender and just baked. It was a chicken fillet roll and baked over oven. The presentation looked perfect. Even the fillet was rolled, it was easy to cut. Eating the fillet only without the potato puree was still alright. The fillet was not tough. Of course, when the meat blended with the potato puree for sauce, the sauce enhanced the fillet. The cherry tomatoes were soft and juicy.

The espresso crumble was overdone and it was not crumbled anymore. It had turned soggy. The salty caramel apple tatin had added too much orange crème and found that the dessert was too sweet. The design of the dessert were not attractive. There were many items on one dish and wondered where are the focus eating point. The items were position too far apart, suggest that the chef uses a smaller plate and add chocolate droplets to create design on the dish.