For full review : http://dairycream.blogspot.sg/2013/01/lai-huat-seafood-must-try-sambal-fish.html

Lai Huat Seafood is a local zi char which started in Tyrwhitt Road in 1990 had moved from to Horne Road. It seems that there is another one at Rangoon Rd which claimed to have opened since 1963 . How they are related is not the main question but the food.

It is no wonder that the walls are plastered with so many celebrity photos and newspaper report. the eatery is just next to the road and looking at the Sambal fish at every table, I know I am in for a good feast.Sambal Belanchan Pomfret ($28)
Buried under a pile of Sambal belachan, the deep fried pomfret was super crispy or to put it clearer, Crunchy to the bones.Nothing beats the Sambal version here and is totally different from Sambal BBQ stingray. It was choked full of savoury dry fried hae bee (虾米) that is fried till fragrant, with the chilli oil soaked through the skin. When it was first served, I thought why so little Sambal? compared to the sole fish version ($20). But it was actually more than sufficient.It is so spicy and salty that it needs to go with rice , unlike Sambal stingray which can go without it.Stir fry Kailan ($6)
This remained crunchy under the starchy gravy but could do with less salt. In fact, this applies to all the dishes we've had that day.black pepper crayfish ($18)
This stings your tongue but is not too fiery. The meat became slightly tough because this was deep fried rather than stir fry. Skip this if you want to reduce the risk of "heat" stroke (assuming that one has ordered the Sambal belachan fish) but one certainly won't regret having this as well.golden beancurd ($8)
For something lighter but not too much, the golden beancurd ($8) is not the average deep fried Chinese tofu or silky Japanese tofu. Mixed with some thing that resembles squid-like paste, the tofu is like a dense cotton that has a umami taste on it's own. It's good without the Thai sweet and sour dip but I prefer to coat some on it to cut through the greasiness.

In short, although Lai Huat's menu items might be limited, at least each is of decent quality that explains why people from all race, flocked there every now and then to satisfy their sambal crave. The boss lady, Lao ban niang, who we thought was just in charge of taking drink orders, was actually a very friendly auntie and wished us gong xi fa cai before we left. Might be just a simple gesture but it was sure a sincere one that customers would remember.

Before I start my review, I would like to commend a short-hair female staff named Siew Chin, for her excellent service and impeccable attention to the table. It was rare chance to be served by such a warm and lively lady who always carried a smile on her face and everyone was impressed with the service even though we did not feedback to the management.

For full review : http://dairycream.blogspot.sg/2013/01/wah-lok-at-carlton.html

We were there to have a family dinner and tried some alacarte dishes. I am not a keen fan of expensive ingredients and thus I cannot comment on the taste of some food but those who had them enjoyed the delicacies.
Mee Sua with Crab in Huatiao Stock ($12) was originally with Mee Sua with Lobster($22) but with opted for crabs since they were cheaper and the stock base remains the same.
This was surprisingly simple but flavorful and mildly sweet. It was highly recommended by the staff and now by me because it is a nice change from the usual Yi Mian or fried noodles/rice.Braised Tofu with Spinach and Sea Cucumber( $12 Per portion)
It was quite hard to find fault with this dish but nothing spectacular. Ignore the sea cucumber and you can quite easily cooked them or have them at local zi-chars. It chanced upon us that many Chinese dishes included oyster sauce. Seems like the Western brown sauce has found its long lost twin in China. The signature XO sauce Cod Fish in Banana leaves ($12) was overrated. The small portion of cod sat on sliced mushrooms surrounded by the healthy fish oil. But the banana leaf did not seemed to fuse with the fish and neither was the xo sauce strongly distinguishable. This deep fried golden brown Durian Tempura is an irresistible sinful must have for durian fans

In short, the quality of Wah Lok's ala carte dishes truly lives up to its numerous awards and good reviews(even though most are for dim sum). However, what makes this place different from other Chinese restaurant here is the top-notched service by the service staff. It was not just simply our table that was lucky to be served extremely well but we notice how the staff attended to the needs of others and asked their opinions of the food. With such dedicated service, how can one not return for its dim sum?

The Spanish tapas wave has hit Singapore for some time and Australian Chef Luke Magan, who opened Salt at Ion Orchard, launched his Salt tapas & bar to give his Australian take on Spanish cuisine. The place is headed not by him but by his executive chef Tom Wells, who will still most likely be the one in charge of your food as he was seen around the restaurant that evening.The Traditional Garlic Roasted Flatbread ($6) came highly recommended. The bread topped with grains of salt did not disappoint though the black charred lines contributed bitterness. However the Romesco sauce was mild and tasted like pureed tomato. would prefer violet oon's chilli crab pita though.We also had Salted Cod Croquettes ($20). Not overly salted nor greasy, it was accompanied by the Green pea mint puree and garlic alioli that was so much better than having the usual fried items with plain old mayonnaise or tartar.Wagyu Sausage,soft polenta,capers and tomato ($14)
Its a dark horse because none of us expected the beef sausage to be so tender and chewy. The bed of mash potato or polenta, was exceptionally smooth and combined well with the tangy tomato sauce instead of brown gravy.The Confit Pork Belly had an undoubtedly crispy crackling skin lightly salted. However, it had to go together with the meat because it was bland. With 3 pieces at $27, the price is steep especially when the pool of small-cubed chorizos and lentils infused with Indian spices did not boost the taste of the pork.

Quantity small but at least you are assured that what goes into your mouth and stomach is good quality food. Will be back for desserts soon!

For more: http://dairycream.blogspot.sg/2011/06/arbite-eat-it-simple.html
If you would to find a place that is not crowded on weekends, away from the crowded downtown Orchard, I guess this might be the right place for you. It is quite a relaxing place and the interior is all in white and the walls are decorated with some food-related pictures. Its located in Serangoon Gardens just next to Sushi Tei. You would have to climb up the stairs in order to find this place.

Some of the food we tried include :Mushroom Salad
French beans, sauteed mixed mushrooms, roasted cherry tomatoes, Japanese cucumbers, pickled onions and mesclun leaves with basalmic dressing.
I do not recall seeing any French beans though, but the pickled onions were unique in its shape and is extremely sour. Very good as a starter to whet a person's appetite. This was ordered by Pretty Mum so I had not done much tasting. Pan Fried Barramundi
Fillets of barramundi pan fried with thyme, served with mashed potatoes and fresh greens, dressed with a tomato and kalamata olive salsa

This is a main course on its regular menu. Compared to other restaurants, the number of filets on this plate is a lot more ( as they are being stacked up, not just existing as a single sole piece). The dressing of tomato & kalamata olive salsa was tangy, crunchy & savoury. A nice side to have along the fish as the filet is only lightly seasoned. However, I cannot truly say that the fish is really fresh but this is just a simply and tasty fare to have. The mashed potatoes were fine and smooth in texture but they were not mixed with spices. However, this is one of the best mash i've eaten so far.Hmm, having tried their food, I hope that there are more desserts selection here. They did not seem appealing to me on the menu (available online) so I ordered none this time. Perhaps because it is located in the suburbs neighbourhood, the prices here are much more affordable, though not very cheap but still rather value for money.

It is rather unexpected to find this in Little India. Though the menu is limited, it can be forgiven with the quality of the food. Anyway, this place seems more like a chill out spot after work rather than a fine-dining restaurant. The walls and lightings are designed to give a kind of western 60s feel. And with the light groovy music playing in the background, dining was more than simply an enjoyable one.Broadcast Buffalo wings with Hanabero & Celery ($18)about 3 wings and 3 drumlets. Deep fried, crispy on the outside and juicy on the inside. Hanabero sauce, which is made from a kind of intense chilli, is not very spicy but taste like a slightly sweet BBQ sauce. Couldn't find my celery so wonders if it has been blended into the sauce.Claypot louisiana dirty rice with Chinese sausage($12)Don't really like it being called "dirty" as it kinda has a racist slant. But the taste does not lose to our Chinese sha Bo fan. Very fragrant. chicken liver also added into it.Crack & cheese w truffle ($16)
Odd name for a Mac & cheese dish. Generous servings of shaved truffles makes this dish smells heavenly. The baked top cheese crust must be why it is call "crack" as u can literally break through the cheese crust with a fox. Lots of macaroni but became a little dry as one dig into the base of the dish.Broadcast ST-Louis Style Ribs ($30)
Greedy as we are, we chose two sauces: tamarind and maple syrup; miso and black pepper. The black pepper taste was overwhelmed by the miso. So I personally prefer the tamarind Aka Assam sauce. As one has been warned, this can serve 2-3 mouths.
Served alongside with a slice of toasted bread which is rather bland, some nice unique coleslaw, and an average potato salad. Well, the arrangement was different from the picture from the magazine review though...