I had dinner at Li Bai Restaurant at Sheraton Tower Hotel.

The first dish was the cold dish comprising suckling pig, marinated chicken with superior soya sauce, prawn salad, mini octopus and seasoned jellyfish. I would not grade the cold dish favourably. The chicken was not well marinated as it was blend. One thing for sure was that the meat was tender. What I liked from this dish was the chewy jellyfish and mini octopus.

The second dish was the thick soup of abalone, sea cucumber, fish maw and conpoy. The soup was too starchy. I couldn’t not find abalone or sea cucumber. They could be cut too fine and must have dissolved together with the soup.

The third dish was the braised baby abalone with sea cucumber and Hong Kong seasonal vegetables. The abalone was soft and easy to chew.

The fourth dish was drunken prawn. I usually eat the prawn shelf together when the shelf is soft. The prawn shelf is hard, either this tells that the prawn is big that could not consume the shelf for calcium.

The fifth dish was steamed garoupa “Hong Kong’ Style. The Garoupa was fresh and did not have fishy smell. The cook must have spicy to clear the smell.

The sixth dish was stewed Hong Kong seasonal vegetable with abalone mushrooms topped with conpoy. As we had abalone in earlier course, when it comes to abalone mushrooms, I wondered if there was too much of abalone and does not seem to be excited over the course. The vegetable was soft.

The seventh dish was steamed fragrant fried rice with dice chicken, shrimps, Chinese mushrooms and conpoy wrapped in Lotus Leaf. This is the best course. The rice is warm and there is strong aroma of lotus leaf.

The last dish was Yam Paste with Ginko nuts. I was served with big bowl of yam paste. The coconut milk did not make me fill full. I enjoyed the dessert.

I won a Spizza voucher comprising a flat pizza and a cup of coffee. When I reached the shop at Club Street, the shop did not impress me. It was a small shop. When I entered, my impression changed. The shop was well lighted and comfortable setting were arranged. There were painting and drawing done on the bare walls. The restaurant was clean and bright.

I was worried that the Manager would neglect me as I was consuming a free meal using Spizza voucher. My impression was wrong. She was helpful to guide me what to choose for the pizza as I told her that I wanted to have the pizza take away.

I ordered Sofia comprising tomato, mozzarella, shrimps, mussels, scallops, calamari fresh Basil. The pizza costs $20. While waiting for the pizza to be baked, I had my cup of coffee served as it was inclusive in the food voucher.

When the coffee was served, the display was attractive. There were 2 cubes of raw sugar and full cup of creamer placed beside the half filled coffee cup. The coffee was hot. As the milk was added, the coffee had become lukewarm. The coffee was not great as it did not have the strong coffee aroma that stirred up coffee drinker like myself.

I did not wait very long to have my pizza ready. By the time when I had finished my cup of coffee, the pizza was placed in a stable box and at the side placed the cheese and chilli powder. The pizza was tempting as I saw mussels and shrimps waiting to be served.

I took the pizza for my dinner at home. The tomato melted into the pizza. The pizza crust was hard as it was flat bread. The ingredients were visibly placed on top of the pizza. The bread was able 0.5 cm thick. It was flat, dry yet with the fresh ingredient added to the bread, the flat bread was not dry.I enjoyed the pizza.

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.

Singapore is a wonderful place to dine. We can enjoy all races of food at any time and not subject to festive restriction. It does not mean that we have wait till Deepavali for Nasi Brayani. We were at Casurina Drive and saw a cozy dinning place. We ordered a plate of rice Brayani with chicken. We offered the drumstick but it was a skinny drumstick and wondered where had the meat gone to. The chicken was rather skinny, no meat. The chicken was dried as the gravy was not rich and thick. When we blended the gravy with the brayani, the texture of the rice is not smooth. I found it dried and did not enjoy the meal. The rice did not have a strong aroma.

From the outside, the restaurant looks impression. However, when we went in, the restaurant was congested with tables and chairs.

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.