What a shame to have missed out this Tonkatsu gem when I was in Tokyo!
Full story:
http://dairycream.blogspot.sg/2015/03/imakatsu-when-chicken-beats-pig.html

Imakatsu, a pork cutlet specialty shop which opened its first shop in Roppongi six years ago and Ginza two years ago, has now arrived in Singapore. Since there was a seasonal special menu featuring Fukuoka's Mentaiko, we opted for the Premium Mentaiko Pork Loin Katsu (180g) for $26.80 that is generously garnished with seaweed and spring onions.

While some might worry that the savoury cod roe would overwhelm the natural flavours of the meat, I thought it complemented the meat very well, in fact better than garlic pork loin ($19.80) or the cheese variation at other places. In fact, the Mentaiko makes the pork tasty enough to wean you off the excessive Tonkatsu or sesame dressing. from left clockwise: chicken fillet, garlic pork, mentaiko chicken
Full story:http://dairycream.blogspot.sg/

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.

Lots of creative innovation is going on at the Quarters that has opened barely for less than 6 months since September 2014. The cooking might need to be more consistent but there is plenty of room to play with in the area of mod-Sin cuisine. Full review and pics on www.dairycream.blogspot.com
I thought the names of the Mains such as The Last Samurai, Raffles Gaga or Majie Indulgence were pretty creative but the cooking had its high and low points. The Great Escapade ($18.80 , above pic) is the most memorable mains that day; the pan-fried barramundi Lemongrass infused with ginger flower. The Majie Indulgence ($18) would be another successful example of fusion dish if the base was less sweet. I preferred a more robust spice kick.

Instead of the usual dory fillet, Leatherjacket fish was used for the Raffles Gaga ($16) but doughy fried batter and rubbery texture of the fish did not invite a standing ovation. But yes, the Curry Lime Tartar is so good it should also be sold in jars. Of the desserts, the Duriancanboleh ($7) is a Must Try for durian lovers; smooth pungent and creamy, the custard is not too sweet either.

After tasting most all the dishes, I realized that our favourites come from the Korean Section. The grilled pork and beef were cooked to the right degree with well-controlled seasoning. For full review and pics, visit www.dairycream.blogspot.com

What piqued my interest was this Acorn Jelly,a gelatinous square that tasted like seaweed with the special korean chilli dressing. There is also a delicious variety of bancai (side dishes) to go along with the steamed rice. In case you are not sure where to start from, head to the Korean section if "quality" is the thing you pursue instead of "quantity".

In conjunction with their 4th anniversary in Singapore, Todai presents an array of birthday dishes from mainly China, Korea Russia. I was surprised that Longevity Bun and Yi Mien Noodles are served instead of mian xian (vermicelli) and red eggs because the former are usually eaten to celebrate the birthdays of elderly people. It might be good to bring the pioneer generation here to try the promotion.