Full review:http://dairycream.blogspot.sg/2014/10/amex-30-licious-awesome-dining-deals-at.html
Dined through the Amex 30-licious promotion for the valuable set dinner here. The #30liciousAmex here features a House Salad, a Main and choice of beverage (coffee/tea/soft drink/in-house lemondade above) The House Salad is a class of its own , relished with truly sweet juicy tomatoes and unique champagne dressing that has a nice vinegrette tang to perk up our appetites. House Salad with choice of Champagne/Honey Djon or Ranch DressingFor the mains, the pastas are really the showstoppers, because they were so confidently delivered that you thought you were dining in an authentic Italian trattorias. The Signature Prawn Pasta looked like anything, but a prawn pasta. This inventive dish born out of Spruce's first-generation American head chef to mark its opening, has been a popular mainstayer on the menu.

Luxuriously coated with spinach and zuchinni puree, the orecchiette (cat-ear) pasta is tossed with chopped sea prawns and savoury zucchini bits. Brilliantly peppered with grana padano cheese, the flavours are superior than an average basil pesto pasta; strong, garlicky without letting your fork paused for any moment. This is probably the tastiest prawn pasta I've ever had. The Squid Ink Pasta Carbonara is also too good to share. Being a carbonara fan, there have been many scary encounters of bad cabonaras being either too watered-down or too dry. This achieved the right consistency, though it could be less salty since there were already rewarding amounts of smoky bacon in the creamy swimming pool. The oven-roasted Chicken Pullet might not eclipsed the pastas in terms of richness in taste but it does have the power to win on its natural flavour. Served with rosemary velouté sauce, the effect is of simplicity rather than showiness.Desserts are not available as part of #30liciousAmex but if you like to have a sweet ending like me, there is a simple yet achingly fragrant Pandan Creme Brûlée. The Baked Ginger Date Pudding (below) is not too intimidatingly dense as the classic American sticky date pudding. Fluffy with undertones of ginger, the cake itself was, in fact, not sweet unless you lap it up recklessly with the Kapiti Ice Cream and chocolate toffee sauce. Alternatively if you prefer a course that has a dessert, head to the Firestation Outlet where its lunch promotion features a choice of drink, side salad with different menu for mains (roasted chicken/vegetarian pasta in Aglio Olio or Tomato base) and a dessert of chocolate cake. This double layer chocolate sponge inter-layered with a winning salted caramel sauce and crunchy chocolate pearls was served chilled, a pity because the smooth texture was locked up a solidified form and the sponge lost its moisture. Besides the food, the Phoenix Park outlet actually houses a playground, a courtyard and an alfresco area that can total accommodate nearly 200 pax. No wonder it has been a popular location for families and events such as garden theme weddings or solemnization. But all these plus points will not distract me from the fact that Spruce dishes up solidly good mains. This reality alone, is sufficient to bring me back for more.

Full review on : http://dairycream.blogspot.sg/2014/10/set-pomo-east-west-contemporary-set.html
The team behind former TAO's restaurant makes a comeback by launching 5 or 6-course pre-fixe set menu featuring East-West contemporary cuisine. Carefully illuminated to set the romantic mood, the dark timber interior of the 94-seater restaurant looks like a traditional western dining house but the dining experience definitely isn't as taut as a tea ceremony.Breaking away from the rigidity of fine-dining, the Chef's starter was a piping hot Mushroom & Bacon Gratin, instead of the typical dainty one-bite sized cold amuse Bouche. The portion was fine, just enough to be smeared on crusty toasted brioche. This could enlarge into a main dish as it turned out to be one of the few dishes with strong flavours. Soon after, the cold appetizers rolling out, setting the theme for the subsequent courses to come. The Huai San Carpaccio is a refreshing twist to the usual raw meat version; crunchy, tangy and slimey. The Tomato Caprese is best enjoyed in a single mouthful; fluffy whipped mozerella pulling out the umami sweetness of the tomato with the assistance of sea salt flakes. Other two options include Salmon Gravalax and Smoked duck breast which could be revitalized with more citrus elements. Leading the soup lists was the Double-boiled herbal chicken with red dates and dried scallops (top right), a robust flavourful soup that takes the cue from an authentic Cantonese broth. The Mushroom soup with peanut butter (bottom right) sounded as if it was born after someone accidentally dropped some peanut butter into the soup but I'm glad it didn't turn out to be a kitchen nightmare. Nutty with a lingering bitterness, I haven't exactly understand the contribution of peanut butter but why not try this next time to find out for yourself.

The Roasted Pumpkin with Truffle couldn't outshine the Miso Soup with Sake (above left) served in a tokkuri. The latter has a smooth, strident earthiness that does not dissipates instantly. One is unlikely to get drunk from this but might be startled with its strong shot of saltiness, especially when it goes solo without any rice. The repertoire of the Main Courses resembled the Big 5 of the UN Security Council, featuring prominent proteins of our daily lives; pork, fish, chicken, beef and lamb. The Baby Pork Ribs (above), softened up with the steaming treatment and blasted on the grill with Chinese Barbeque Sauce, were tender and well penetrated with smoky flavours. Deboned and compressed into a ball, the Roasted chicken with chestnut sauce (cover pic) didn't quite deliver any depth of flavour and could plump up on the stuffings. The Grilled Snapper (above), unfortunately, seemed overcooked and depleted of moisture, despite the underpinnings of sweet caramelized onions. The Roasted beef tenderloin with black pepper sauce turned out to be the dark horse. Well-marbled and ridiculously tender, the beef reined in the excesses of fats and kept it from going worst with perfectly sealed meat juices. There is also Rack of Lamb, cooked in a textbook-perfect way without any gameyness, yet could not move beyond the classroom. In line with the multicultural concept, there is oriental Huai San Jello, literally Cheng Teng in jelly with the usual suspects such as white fungus and longan. The Poached Pear with Gelato (top right) would make delightful ending if it could brighten its acidity level to cut the sweetness.

Meanwhile, the Pistachio Panna Cotta doesn't shout as much as the traditionally smooth and creamy version, but on a closer inspection, you'll spot coarsest grinded pistachio nuts which add flair to simplicity. Not keen on nuts but craving for something custardy? Go for the Espresso Creme Brûlée (bottom right); reliable with mellow espresso notes.

What got me infatuated was the unassuming Chocolate Cake with Coconut Shavings (above left), reminded of the classic Lamington from Down Under. It was neither dense nor fudgy, but light and fragile, shattering into crumbles at the poke of the fork. The 5-course lunch stops right up to here. But come at night and one will be treated to an extra course; Grilled Oyster Mushroom, humble ingredient elevated to a delicate level of sophistication with truffled mayo foam.
Full review on : http://dairycream.blogspot.sg/2014/10/set-pomo-east-west-contemporary-set.html

Full review on http://dairycream.blogspot.sg/2014/10/seng-kee-mushroom-minced-meat-noodle.html
Filled with the usual ingredients like the minced pork, braised mushrooms, pig liver, the bowl of mee kia dry $4 is an appetizing mix of flavours with a touch of acidity. What perks up this all-time favourite is the use of bian yu (sole fish), which makes the soup stock extra aromatic. Somehow the same flavours did not emerged as strongly for the bowl of Pork Ribs Mee Pok Dry $4 . But still, we love the tender flesh of the soft-braised ribs that is flanked by some delicate, chewy collagen. And of course, the crispy pork lard fritters will not be missed. Pork Ribs Mee Pok Dry $4

Fish Maw Soup $4 was rather pedestrian and one can't get the soft runny egg because it has turned into a scrambled mess, entangled with the seaweed and minced pork. The queue wasn't as long Tai Hwa BCM but some may argue that the flavours were not as robust as Tai Hwa's. For me, I do miss the fragrant crispy piece of bian yu in the noodles, but I am satisfied with the well-balanced and not overly-salted taste of Seng Kee's version.

Run by the same team behind GRUB at Bishan Park, FIX is an alfresco cafe minus the warm cosy dining ambience after the sun sets. Leaning more towards a fuss-free laidback style, it might be better to come during the day as the tables next to the swimming pool were dimly-lit, unless you are looking for a romantic atmosphere. That said, our experience is definitely less than grubby. Once you managed to extract some gorgeous cheese strands from the CHEESE PENNE GRATIN ($12 for set with drink), you know this is a pot of gold. Wait no longer, start digging in. SPICY CHILLI FRIES $7

Smothered in strong glows of melted cheese and tremendous amount of kidney beans and minced beef, the mushy salted fries have a low chilli consciousness but certainly a helluva better version than the Chilli Corn Carne of Grub. Not sure if the FISH AND CHIPS ($14) might appear the same as the hake fish burger so we had the NAANWICHES. The naan-sandwich fusion weren't bewitchingly delicious but kudos to the team that came up with this ingenious dish. (Below : Chicken Tikka and Kimchi Beef $12 each with a drink)The LIU SHA BAO DONUTS $7 is not exactly in the same league as the classic Salted Egg Yolk in dimsum. Weird and wonderful, there is something extra sexy as you dip the fluffy hot buns into the cool egg dip while watching a couple soaking in the swimming pool as though it was an onsen bath. To be honest, my mind was totally occupied with the desserts right before I even stepped into the cafe. With a beautifully tempered chocolate ganache riding on top some blissfully assertive chocolate mousse, the COCOA BARRY CHOCOLATE TRUFFLE $7 is a highly potent blast of cacao flavour, obscuring the minuscules amount of salted chocolate sables (might have increased by now). The Passionfruit, Mango and Coconut Chiffon Cheesecake $7 did not set my heart on an erratic rhythm, but the finely executed textures in the coconut meringue mousse came as a rare entity in Singapore. The Rose Pistachio Tart $6 is aesthetically pleasing but realistically flawed. Crowned with tangy red coulis and mildly scented rose cream, the tart isn't buttery nor crumbly but firm and chewy. The Twice-Baked Sourcream Cheesecake $7-- a rich baked vanilla cheese with a primary layer of sourcream--was thwarted by it's muggy graham base

But do get ready you fork before the Butterscotch Arabica Choux $6 arrived before it vanished in seconds. What propelled it to the spot of BEST cream puff in Singapore is the amazing unity of a hyper-delicious salted caramel sauce and rich chocolate filling, cupped in the croustillant-covered choux that is overflowing with pillow-light coffee cream. With enough people clamouring for it, it's magnificence cannot be overstated.

Having been known for its rich, affordable mama papa-style Malaysian dishes, Papparich now introduces their all-new Papparich Plus at Plaza Singapura and OneKM Tanjong Katong. Papparich. PLUS? Yes, the new expanded menu is all about larger communal　dishes with bolder flavours that showcased the colorful heritage of Malaysian delights. The Kampung Fried Rice $10.90 may have humble origins but is no way short of flavours. Shreds of kangkong, julienned chicken breast, squid with a sloppy fried egg plopped and crunchy ikan bilis, the grains might not look refined but won our hearts with the arresting wok-hei aroma and well-seasoned taste. The Sweet & Sour Crab Meat with Fried Rice $11.90 is Papparich's founder, Rich Tan's interpretation of the Singapore Chilli Crab. An experimental work that missed the mark for the sauce was too sweet and lacked depth. For those who used to the tangy Assam Fish Head, the Red Snapper Curry Fish Head $34.90 may lack the punch. But this Indian-Middle Eastern inspired fish pot is no less intriguing and mesmerizing. The clever use of 22 spices such as kunyit, buah keras (candlenut) and biji halba (fenugreek seed), bolstered the coconut milk-based curry broth, giving it a full-bodied, robustness. Not keen on the fish head? there is also the fish fillet version. It's sort of a déjà vu encounter with the Ayam Masak Merah $12.90, which uses similar ingredients and cooking techniques like the Chinese Stir fry pork Gu Lu Rou (咕噜肉) . The adoption of chicken thigh instead of pork levelled the tenderness but the flavours of the sauce could be teased out further.The two unstoppable dishes were the Sambal Aubergine $9.90 and the Four Heavenly Kings in Sambal Belacan $11.90. Deep-fried till beautifully blistered on the skins, tossed and coated in Sambal hot chilli, the Sambal eggplant is a truly venerable rendition and the BEST I've encountered so far. The Four Heavenly Kings, represented by ladyfingers, long beans, eggplants and petai, faced off one another in a spicy formidable battle intensified with the deadly yet assertive belachan paste. To douse the burning fire in the stomach, nothing beats the Pappa ABC $4.50. Shaved ice drenched with palm syrup and evaporated milk, then heaped with grass jelly, chewy palm seeds, sweet azuki beans, creamed corn and green squiggles of cendol. Pappa Chendol $3.90

If you tend to have butter kaya toast than the steamed version, it's time to try the Hainan Steamed Bread with Butter and Kaya ($3.90). Baked and delivered fresh from Malaysia, the white bread has a uniquely tender, stretchy texture; a heaven match with the cold butter and fragrant green kaya. I haven't had the classic Roti boy bun for ages and this PappaBun $2.50 comes close to a good one. The coffee crust was too thin and delicate, while the core could filled with more luscious salty butter. Nonetheless, it's a simple versatile bun that could go with the Black Gold Coffee (Iced) $5.50, prepared by soaking the Arabica coffee powder overnight in ice to "brew" out the coffee essence and eliminating the acidity.

What's good to know is that the Plaza Singapura opens till 1am, making it a great supper location right in town after movie or shopping. Family-friendly dishes, hearty flavours, affordable prices. I definitely left feeling a richer person after such a scrumptious meal.

Full review: http://dairycream.blogspot.sg/2014/10/papparich-plus-richer-papa-now.html