I visited 51 Soya Bean at 313@Somerset and bought 2 bowls of soya bean curd. The 2 flavours which I bought were almond and the original flavors. I couldn’t distinguish between the 2 as they were like identical. The only difference is the aroma. The almond came with almond flavor while the original was the actual bean curd.

Both bean curd were soft and smooth. There is little syrup added and each bowl costs $1.50.
For the price of $1.50, 51 Soya Bean offers reasonable and honest price. The bean curd are made on the spot so they are fresh. I like the almond bean curd as the aroma was not strong yet pleasant. For those who do not like almond, the almond will be acceptable to them.

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 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.

My Company had an year end function and engaged Stamford Catering for refreshment.
We had fried mee siam. It was the dry mee siam and no mee siam gravy was served. The mee hoon went with the nonya chap chye. It was mainly the cabbage with black fungus. We also had carrot cake. The carrot cake was mixed with yam. When sweet sauce was spread over the carrot cake, the cake tasted perfect. The main dish was the Cantonese style Garlic Dory Fillet. The cook used Thai asparagus to fry with the Dory Fillet. It was an interesting dish as the asparagus did not contract in size after frying and the Dory was not smashed after the cooking.

The excellent dish was the assorted sushi. Though the sushi was not fully chilled when served, the sushi was an excellent one especially when wasabi, soya sauce and ginger were spread over the sushi. The caterer had arranged a single with repeated dishes on half of the table.