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.

You can be certain that the team at Mezza9 takes their desserts seriously when you discover an exquisite menu devoted wholeheartedly to desserts. Since September last year, this menu featuring five desserts and a cheese platter, has been introduced and adds on to the existing cakes/pastries at the Mezza9 shop. What's better way to indulge in their DESSERT PLATTER ($32++) that offers a taste of everything.
Does this look like a hot piping Souffle? In fact, this is a frozen Grand Marnier Souffle that is no less potent than the bottle of liquor itself. Every spoonful oozed plenty of boozy goodness that I constantly reminded myself to handle this with extra care to minimize spillage. For full review and pics, visit www.dairycream.blogspot.com

Walk down the stairs to the basement level of Grand Hyatt Hotel and one will be greeted by the nostalgic sight of traditional Italian trattoria that makes you feel as though you are coming home. There is much buzz around this enduringly popular family-friendly Italian restaurant as the food is refreshingly simple yet decently priced, especially when every main course ordered include a self-plated salad and free flow of Italian bread. For full review and pictures, visit www.dairycream.blogspot.com

Bread lovers like me will find it extremely difficult to resist the wonderful carbs here. The olive and sundried tomato foccacia or the grissini sticks underpin all the necessary aspects of the authentic Italian approach.

The salad bar is such a great idea that it should be introduced in more local restaurants. From alfalfa sprouts, baby asparagus to marinated mushrooms, tuna or sun-dried tomatoes, there is a wide selection of freshly sourced greens that can be pimped up with in-house dressings and the yummy shavings CHEESE. The salad bar may not be free flow but one plate is more than sufficient as the delicious main courses are waiting ahead. The Gamberi e Nero de Sepoia ($29) is one exemplary Italian dish which the ingredients speak for themselves. No rich heavy cream but just a clear base of seafood broth that brimmed with the sweetness of seafood, parsley and garlic. The springy and fresh seared prawns and length-sliced chillis at a cheery flavour to the toothsome Italian "mee pok'". We were deliberating between the hearty Sustainable Fish Stew with Baguette ($32) and this Pan Seared Cod Fish ($36) but chose the latter in the end. The fatty white fish luxuriates in a shallow pool of Parsnip purée and creamy spinach, flanked with tart radish and yellow Polenta Cubes which resembled mango cubes.

I wished the cod skin could be crispier but the overall dish was wholesome and satisfying, not overwhelmingly heavy in seasoning that would have robbed away the beauty of the fish.

Cantonese fine-dining restaurant Royal　Pavillion ushers in the lunar new year with an array of Chinese New Year dishes　that are created by the brand’s Director of Kitchen & Operations, Mr RayTso, from Hong Kong. Full review on http://dairycream.blogspot.sg/Arranged like a fish in a beautiful golden bowl, the yusheng (S$68/$88++) may not be as extravagant as most fine-dining restaurants these days but all the necessary ingredients playing their roles dutifully. This dish stayed true to tradition, with plenty of fresh crisp golden crackers as well as a sweet-tangy apple and plum sauce.Since this is the Year of Goat, Royal Pavillion has introduced this ingenious
lamb dish for CNY. The Royal Fried Lamb Shank (S$48++ for up to 4 guests)
seemed like a cross-fertilization between German Deep Fried Pork Knuckles and
Beijing Roasted Duck. Wrapped in a traditional crepe with red-green pepper, spring
onions and hoisin sauce, the shredded lamb had some nice crispiness depending
on the parts you get, without the awful gamey taste. However, some expressed
that the meat was too dry and did not spark any excitement in them. Royal
Smoked Duck (4.8/5)

Voted as one of the Top 10 dishes of the Year by Zao Bao last year, this Royal
Smoked Duck ($35/$68) truly
deserved the royal spot in the hall of fame because the meat is simply
delectably tender and flavorful. What wins further respect was the fact that
the 4-5 month young duckling had only been smoked for 45 minutes with lychee
wood but achieved such a remarkable distinction between the layers of fat
tissues and paper-thin crispy skin. It's already a winning stand-alone dish
without the sweet plum dipping sauce! There are so many ways that can go wrong when nian gao are served as desserts; too starchy, sticky, greasy, sweet, etc, but the Pumpkin Nian Gao (S$18++ for 10 to 12 guests) managed to steer clear away from them. Coated in beaten eggs before being pan fried, each square sliced to perfect thickness is chewy but does not stuck to your teeth, with a
light whiff of egg fragrance that lingers on.

Though this is the first year that Royal Pavilion is launching its Chinese New Year creations, the dishes are donned with a touch of elegance and prosperity that marked a good start to the future CNY creations.  Full review on http://dairycream.blogspot.sg/

I've heard quite a lot about the Bakery Chef ever since I came back from Tokyo but I've never got the motivation to head to the main shop. So it must be luck and fate that I chanced upon its pop-up stall at Orchard Central. For full review : www.dairycream.blogspot.comAlas, something unpredicted amidst the predictabilities. In fact, both cakes surpassed the excellency of the predecessors with their unmistakable saturated sponge and little mounds of smoky piped cream. Nonetheless, these cakes were extremely delicate and I counted my blessings that little damage was inflicted by the heat when I transported them home. However, it was only until the Praline Delight ($6) when I started to see potential of this pastry shop. Chocolate mousse, hazelnut paste +crunch, sponge cake coated in chocolate ganache and nuts. It might not be the most original idea, but it's a classic combination done well. Simply look at how beautiful each layer has come together! This cake should deserve more credit and raving reviews than the mundane sponge cakes. For full review : www.dairycream.blogspot.com