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.

Full review and pics: www.dairycream.blogspot.com

From its classic Carrot cake to Middle Eastern inspired Sesame Tahini Cake, Cedele's organic cakes have always impressed with their light, delicate, exceptionally moist cake layers and this is no exception for Christmas log cakes.
Blessed with a touch of zen, the Green Tea Yule Log ($8.50++) is such a wonderful and joyous thing to eat because of its unrivalled intense flavours and superbly fluffy green tea sponge. One bite simply tells it all-- a genuine matcha cake that in on par or even better than some in Japan. The bonus lies in the smooth black sesame mousse, a much better match than red beans in my opinion. Since it is now the festive season, we decided to try the all-day Christmas set menu which features a Grilled Turkey Bacon Roulade (or any other main course) + Christmas cake (or any chilled cakes) + coffee/tea

A giant 15 feet Christmas Tree greeted me when I stepped into the lobby. Making a detour around it, I spotted a familiar figure--Mr Santa--resting happily in the goodie house and surrounded by his old friends, Mr and Mrs Gingerbread Men. The cheery festive spirits at Grand Waterfront Copthorne Waterfront were highly infectious and they definitely pumped up my appetite to indulge in the Yuletide treats at Cafe Brio's. Here are FIVE REASONS why this is a great location to wine, dine and be merry! Salads, live station, meats, desserts, etc. The Raspberry flavoured Grand Marnier and "Guanaja" Chocolate Christmas Yule Log Cake is a comfortable partnership of flavours but I wished the Grand Marnier flavour could be more pronounced. Nonetheless, the texture of the chocolate mousse is astoundingly velvety, just like the excellent Panna Cotta which I had previously at Pontini. Freshly made on the spot, the golden waffles with crisp browned edges and a tender, not-too-sweet interior is also worth a spot in the limited stomach space. Highly flexible to go along with any savoury ingredients like smoked salmon or sweet creamy ice cream. Full Review and pics: http://dairycream.blogspot.sg/2014/12/cafe-brios-grand-copthorne-waterfront-5.html

Start the season countdown at Crowne Plaza Changi Airport with its hearty festive takeaways and delicious Christmas feasts at Azur Restaurant. The highlight of the yuletide dinner is none other than the Festive Baked Turkey with Angelica Root ($ 165 +), a unique creation by Chef Andrew who likes to infuse an oriental touch to Western cuisine and vice versa. Rubbed with Angelica Root powder, this massive 5-kg turkey is probably the most nourishing version I've ever had. Cross pollinated with ingredients such as sweet corns, preserved Mei Cai and Chinese blood sausage, this golden fat bird tastes even more marvelous than many classic roasts here. Moist, succulent and not overly seasoned, the white meat is enlivened with sweet cranberry-orange marmalade sauce. Fusion cooking here never quite lapsed into outlandishness as the Sweet Potato Marshmallow Gratin proved another experimental success. The melted marshmallow coated the soft, mushy sweet potatoes with a pleasant sticky sweetness without making the overall dish too sugary. I thought this serves as an ideal pre-dessert, dessert or even a warm starter for the buffet. The Yuzu log cake ($62++) is composed on a smooth buttery Varlhona Dulce mousse which tasted unexpectedly light since it was inspired from milk jam, but I am contented with the sweetness and the subtly bitter yuzu gelee. Nonetheless, the hazelnut dacquoise was in a bit of excess compared to the thin feuilettine rested atop that delivered very little crunch.
Full review and pics: http://dairycream.blogspot.sg/2014/12/crowne-plaza-changi-airport-festive.html

My image of Indonesia cuisine tends to overlap with Malaysian cuisine--a lot of Sambal, spices, rich gravy that contains coconut and that belachan that gives the dishes a very defining "shiok"-ness. After visiting Indochilli, I like to add an essential word to the list and that is "sweetness". Gado Gado-vegetable
As a spicy food lover with a sweet tooth, I love the fact that most of the dishes are not shy on the sugar which gives them more character. For instance, the Chicken Satay Madura ($7.80 for 5 sticks) featured juicy charcoal-grilled chicken dressed in sweet peanut sauce. However, I felt that the Tahu Telor ($8.80) and the Gado Gado ($6.80) could hold the sugar in tighter rein. That said, the omelette in the Tahu Telor was deep-fried till puffy, creating a delectable textural contrast with the beancurd and the dark luscious chunky peanuts. The first few mouthfuls of the Cah Kangkong ($8.80) were too salty, but somehow the spice and sourness began to emerge as we dig further down where a pool of red liquid could possibly dilute and balance the overall flavour. I had to restrain ordering anything too spicy since the little one has yet develop her tolerance for spicy food. So for families with kids, the ikan baker ($21.80)-- grilled fish in Indonesian sweet soy sauce, might be a safe option but do not that there is still hints of spiciness. It would be a bonus if the fish was fresher. We all loved the Sop Buntut ($14.80), a robust oxtail soup whose acidity can be managed with some squirts of lime and sambal belachan. Served with belinjo crackers or more commonly known as the Emping crackers.If I were to pick a dish to have again, it would be this traditional Javanese Royal dish known as Tumpeng Mini ($9.80), not because of the delicious array of side ingredients, but because of the YELLOW rice which were exceptionally fragrant and moist. As I continue to lament at the shortage of such good Southeast Asian restaurants in Singapore, I have discovered an all-new love for Indonesian cuisine. All thanks to the sambal.Full review and pics: http://dairycream.blogspot.sg/2014/09/indochilli-sweet-sambal.html