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.

I have passed the time when I used to head for buffets and gorge myself to the brim, convincing myself that the worth of food consumed is twice the price I pay. As age catches up and metabolism slows down, I realized that it's time to go for "quality" instead of "quantity". And the all-new Italian buffet launched by Pontini at Grand Copthorne Waterfront definitely fits the picture. The concept is similar to a 4-course Italian meal but in a more lavish manner; Starters (free-flow antipasti, home-made bread, soup at the savoury counter), Primi (unlimited orders of Pizzas and Pasta), Secondi and Desserts. Before you get too excited over the anti-pasta spread or desserts, pen down your main courses so that they would be ready by the the time you finished your appetizers.[STARTERS]

New sauces and jams always piqued my curiosity to find out their taste and it was the plethora of accompaniments that caught my attention at the savoury table. Instead of pairing them with the Italian Cold Cuts, I walloped them with home-made breads, drizzled some sweet Figs Mustard on the Radicchio, Pear, Gorgonzola cheese salad and Aged balsamic vinegar, and dunked the grilled Portobello mushroom with sweet chilli and arugula salad into Olive Tapenade. Out of the accompaniments, I adore the Creamy Walnut sauce, which tasted like honey peanut butter. Italian Cold Cuts and Homemade BreadRadicchio, Pear, Gorgonzola cheese salad and Aged balsamic vinegarGrilled Portobello mushroom with sweet chilli and arugula salad

The list doesn't stop here. There is still the concentrated Wild Mushroom Soup, Tuscany style marinated octopus, cheek peas and green asparagus salad, sundries tomatoes and an extravagant cheese platter that looked like the playing poker cards spread out neatly on the tables, only difference being that these are edible. Memorable bites include the baked butternut squash, and soft and mushy marinated artichokes, which I helped myself to second servings.

[PRIMI]

As tempting as it is to continue grazing on savories, reserve room for the astoundingly delicious pastas, prepared under the watchful eye of Pontini's head chef, Daniele Sarno. Despite being so young at only 30, the Florence-born chef already has 15 years of culinary experience, and working as a professional sommelier at Michelin-star restaurant!

Toothsome penne luxuriates in the creamy pool of "Roman Cabonara" and ham, while in another wee dish, the Tagiolini was coated evenly in "Genovese” style basil pesto sauce, which emitted a strange herby flavour. The so-called Italian Meepok "Tagliatelle" was not bad too, tossed in a jumble of wild mushroom, pancetta, pine nuts and parmesan cheese. All the pastas here are home-made and tastefully prepared in smaller portions to avoid carbo-loading for pizzas would soon be whizzed out from the kitchen. Just like the pasta which you can choose the style and pasta type, the pizzas can be prepared according to your fancy; choose from pizza base (treporcellini, Magherita and Vegetarian) and the toppings. [SECONDI]

Among the list of Secondi (Main Courses), the juicy chicken thigh basted in “Diavola”, spicy capsicum and tangy tomato sauce with dried oregano was wholesome and satisfying. The Piedmont style braised beef brisket on potato fondant in herb gravy, worked on textures but I could not comprehend its rustic, faint flavour. My favourite is still the oven-baked Norwegian salmon mignon in pistachio crust; a reminder of how seductive simplicity and freshness can be. [DESSERTS]

Having learnt that the hotel has recently welcomed a new Executive pastry chef, Mr Nicolas Maugard, I was yearning for the moment to try the Italian desserts. Hailing from Normandy, France, Chef Nicolas has worked for renowned Michelin starred restaurants in France and awarded second prize at the prestigious Championnat de France des desserts competition with his signature creation – roasted pineapple with eight flavoured sorbet.However, the desserts were underwhelming and could not fully showcase the potential and the character of the chef. Dominated by petite glass shots such as the Strawberry Shooters, Tiramisu, Lemon Tart, the dessert table could jazz up on its intricacies. Say a Limoncello tiramisu with pistachio biscotti crumbs, Olive oil macaron, Hazelnut Chocolate Ravioli or simply the chef's award winning sorbet? The one that stood out was the Stracciatella and ricotta Cannoli. Piped fresh at the live station, each of this palm-sized flaky pastry cones oozed sweet dense custard, buttressed with raisins, dried fruits and dusted with not powdered sugar but roasted pistachios. Amazing and surpassed the versions I've had from Hilton Pastry Boutique and Basilico The Regent. This was followed by the smooth and rich Panna cotta, showered by the undulating fragrance of vanilla beans which sank to the bottom.

Being established for at least 15 years, Pontini has gained a strong reputation for its exquisite Italian cuisine with a modern twist. For me, pasta is really the best thing going here and the flavours are very authentically Italian. For a very good price of $48, there is plenty to enjoy at this buffet and you can taste your way through to decide on your favourite.

Full review: http://dairycream.blogspot.sg/2014/10/pontini-grand-copthorne-waterfront-all.html

More than a year since my last visit (continuing reading after this) , Maison Kayser still dishes out pretty much same offerings for bread and pastries. But a closer look revealed something new. The Chocolate Caramel Tart ($6.30) looks promising but the tart is not exactly crunchy. Sitting beneath the swirls of cocoa-dusted chocolate mousse, the caramel layer can be lifted with teeny bits of sea salt. Matcha Financier $2.40 is more like a moist yet crumbly butter cake, but the sugar level went abysmal. Beware!Relievingly, there were two decent finds. The Matcha Mascarpone breaks the conventions by replacing the red bean with a subtly sweet milk chocolate ganache. With a silky matcha mascarpone of above-average intensity, this was quite a good deal at $5.50.Ispahan is no longer a sole propriety of Pierre Herme as it has been replicated many times all over the world. I was delighted to find this Ispahan Eclair ($3.70) that contained a lovely lychee-raspberry pastry cream perfumed with rose scents. The choux pastry wasn't good, obviously, but who cares when it tastes so pleasant, especially right out of the fridge.

Full Review: http://dairycream.blogspot.sg/2014/10/maison-kayser-singapore-matcha-ispahan.html

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