Full post and pic http://dairycream.blogspot.sg/2015/03/chef-yamashita-still-as-good-as-always.html

I have been a follower of Yamashita's san cakes since he was at Glacé. He moved on to Flor Patisserie later but little did I expect that he have set up his own shop when I was merely away from Singapore for only a year. Though locations have change, the taste and style of this Osaka trained patissier has remained the same. For instance, his signature strawberry shortcake still delivered that excellently fluffy, aromatic sponge with luscious super-fresh cream. The Creme Pudding A la Mode took me by surprised as the custard pudding is still rich but not overpoweringly sweet, a welcome change from the classical dense version which is a brutal test of one's tolerance to cream and sugar. Fresh fruits and hidden crunchy chocolate balls lightened the deal.  On the other hand, something went amiss when the chocolate sponge roll seemed to be as sweet as the plain shortcake sponge. More like a traditional English Swiss roll with more sponge than cream, the wavy strands of chocolate chantily and melt-in-your-mouth Nama chocolate squares became the target of my fork. I wish there was more intense cacao notes in this cake. But out of the five cakes I've had during this sitting, my favourite was the Matcha Mont Blanc on Sesame Chestnut Roll and the Luna Wrap. Some might feel that the matcha wasn't concentrated enough but I thought it was one of the better matcha-incorporated cakes in SG. But the highlight is not the mountain of matcha cream, but the greyish roll that has the potential to stand as one good dessert itself.

Perhaps inspired by the crescent shaped moon (Luna), the so-named omelette sponge wrap looked so deceivingly dull but one will be greatly humbled by its taste and texture. Pillowy and fragrant with egg aroma, the sponge encases caramel sauce, caramel whipped cream and bananas as if they were delicate babies.

Consistent quality cakes at no more than $6. This is going to be my regular to-go place for Japanese cakes.

It's not as cheap as Waraku but it promises better quality and wider variety of dishes than similar family restaurants such as Ootoya. Having been to this place for Nth times, the food is still as delicious as I remember. For full review and pics, visit www.dairycream.blogspot.com
The 黒豚トリフチャーハン Black Pig Truffled Fried Rice ($18.80) has a relatively starchy texture compared to usual Chinese fried rice as Japanese short-grained pearl rice is used. Perfumed with the umami fragrance in a good way that complemented the flavors of the pork, this ugly but tasty dish is a rare gem amidst the zenith of wayward uses of truffle these days.

You can be certain that the team at Mezza9 takes their desserts seriously when you discover an exquisite menu devoted wholeheartedly to desserts. Since September last year, this menu featuring five desserts and a cheese platter, has been introduced and adds on to the existing cakes/pastries at the Mezza9 shop. What's better way to indulge in their DESSERT PLATTER ($32++) that offers a taste of everything.
Does this look like a hot piping Souffle? In fact, this is a frozen Grand Marnier Souffle that is no less potent than the bottle of liquor itself. Every spoonful oozed plenty of boozy goodness that I constantly reminded myself to handle this with extra care to minimize spillage. For full review and pics, visit www.dairycream.blogspot.com

Walk down the stairs to the basement level of Grand Hyatt Hotel and one will be greeted by the nostalgic sight of traditional Italian trattoria that makes you feel as though you are coming home. There is much buzz around this enduringly popular family-friendly Italian restaurant as the food is refreshingly simple yet decently priced, especially when every main course ordered include a self-plated salad and free flow of Italian bread. For full review and pictures, visit www.dairycream.blogspot.com

Bread lovers like me will find it extremely difficult to resist the wonderful carbs here. The olive and sundried tomato foccacia or the grissini sticks underpin all the necessary aspects of the authentic Italian approach.

The salad bar is such a great idea that it should be introduced in more local restaurants. From alfalfa sprouts, baby asparagus to marinated mushrooms, tuna or sun-dried tomatoes, there is a wide selection of freshly sourced greens that can be pimped up with in-house dressings and the yummy shavings CHEESE. The salad bar may not be free flow but one plate is more than sufficient as the delicious main courses are waiting ahead. The Gamberi e Nero de Sepoia ($29) is one exemplary Italian dish which the ingredients speak for themselves. No rich heavy cream but just a clear base of seafood broth that brimmed with the sweetness of seafood, parsley and garlic. The springy and fresh seared prawns and length-sliced chillis at a cheery flavour to the toothsome Italian "mee pok'". We were deliberating between the hearty Sustainable Fish Stew with Baguette ($32) and this Pan Seared Cod Fish ($36) but chose the latter in the end. The fatty white fish luxuriates in a shallow pool of Parsnip purée and creamy spinach, flanked with tart radish and yellow Polenta Cubes which resembled mango cubes.

I wished the cod skin could be crispier but the overall dish was wholesome and satisfying, not overwhelmingly heavy in seasoning that would have robbed away the beauty of the fish.

To say the food here is AMAZING is an
understatement. For full review, visit : http://dairycream.blogspot.sg

My (and even my family) favorite Japanese
restaurant in Singapore has launched their FIRST Kyoto fair featuring the
award-winning KYOTO BEEF that has done its ancestors proud by clinching the TOP
prize at the 61st Kinki Tokai Hokuriku Union Beef Cattle Kyoshin Association in
2014.

Really? Kyoto Beef? How good can it be when
it's not even one of the Top 3 Wagyu Beef in Japan? Yes, I had those questions
in mind too but when I had a bite of the Kyoto Beef, I nearly wanted to flip
the tables. (Just kidding) Trust me, this breed of cow is just as elite as the
vegetables and tofu produce from Kyoto.

Wagyu purists might disagree but I do
not care. This is definitely my ideal cattle because of the regular marbling of
fats make this a balanced cut that is tender yet not too fatty. Kobe beef felt
like swallowing a whole chunk of butter and I couldn't proceed after one. But
not for this. The one-week Kyoto fair is run by Okamoto
san, an experienced chef with a restaurant in Kyoto. ALL ingredients, from the
pickles in the appetizers to the strawberries in dessert are all imported from
Kyoto.

There is ala carte menu but the
lunch/dinner course is much more highly recommended for the full quality
experience. The price ranges from $28 to $100, which is jaw-droppingly
reasonable for the excellent standards of the meal. Here is the recap of what
the meal: 5 kinds of Obanzai appetizers--Spinach with
Tofu, Carrot Kakiage, Pickled Pink Ginger, Burdock Roots, Raw TofuFresh Kyo-Yuba with Uni Main Course for the Gion Set ($28) Kyoto
Beef in Kyoto Negi (Leeks) and Tofu Pot This tasted like a very robust
sukiyaki but yet sweet! I could pour the broth over a bowl of rice and just
finish everything. Main Course for Miyabi Set ($58) Stone
Grilled Kyoto Beef A5 Tenderloin

For dinner, the course (2 options $78/$100)
is more extravagant and it comes with the following additional items: Fresh Gluten Cake with Miso Sashimi Mix (Chutoro 2pcs, Tai 2pcs,
Hamachi 1 pc)

Main Course - Kyoto Beef A5 Kyoto Soy Milk
Shabu Shabu (or the above Stone Grilled A5 Tenderloin shown in Lunch Miyabi
Set) Fresh Kyo-Yuba and Kinoko Ankake with Rice きのこと湯葉のあんかけ御飯 (Only for Dinner Miyabi
$100)
Everyone, even my non-rice lover friend, was swooning for this Japanese
"Mui fan". Every set comes with rice, miso soup, Kyoto
Tsukemono (pickles) and dessert But that's not the end. The dessert brought
the Kyoto meal to another climax. Matcha Fondue. Yes, dark green liquid served
WARM with Kyoto Strawberries, Warabi Mochi, Matcha Cake and Shiratama Dango.
This was so ridiculously good that I licked my fondue cup clean.
Blissful. The beef, the tofu, the matcha. Every ingredient
played their respective role in he course. Looks like this meal has set a high
standard for 2015 and honestly speaking, it's difficult to find another place
in Singapore that can beat this in terms of value and quality.
For full review, visit : http://dairycream.blogspot.sg