Japanese Dining but in Vegetarian Style? Does it ring the bell? Teng Bespoke Japanese Vegetarian Dining gives us a different take on Japanese food in a healthier way serving quality and refreshing food.If you look around, Teng Bespoke Japanese Vegetarian Dining occupies more than 1 unit space. Besides the main dining area, just look opposite of the unit and you will get to see a classy upscale dining area which is the overflow room of Teng's.Kai Lan was blanched, cut and served in a stack. They were drench with roasted sesame sauce with a handful of sesame on its top to elevate the plain healthy vegetables. Simply love its crunchy and succulency in this starter!Teriyaki Chicken on stick looked appetizing indeed served with english parsley and pinkish ginger strips. If you asked me about its taste, well, it takes abit to be greasy and glossy to convince me.The Unagi Maki was something I had never expected and right at that moment, I had issues convincing myself I'm actually having vegetarian dishes. Mock Unagi tasted as though they were the actual with sweet black sauce lying on top of the little rice rice with cucumbers and avocados.Even at a closer look, they look as good as those in the real Japanese Restaurant.Dishes were getting more interesting in this case with 3 kinds of Sashimi, mock tuna, salmon and sword fish. The presentation and food art was stunning, how did they make the "veins" on the fish look so real? Arrangement of food with wasabi on the bed of ice made no different as what we have someone where!Texture was smooth and these mocked sashimi did give fellow vegetarians a very good indication of how actual sashimi taste like, lessing the natural "fishy" taste.The crispy and uniform cuts of the piece of deep fried meat looks none other than a slab of delicious Pork Tonkatsu pairing up with garden salad and its dressing. The texture and bite may resemble an actual pork fillet but the taste still could not hide the fact that its a piece of vegetarian product with hints of mushrooms and yam.Buckwheat Noodle with toufu skin and mushroom broth is delighting. Beside the smooth buckwheat noodle, fried tempura bits had given the dishes another level of texture in the dish.Last but not least, the grains! Fried Rice was unexpectedly scrumptious and every mouth came with a whiff of wok fire taste! Incredible! Grains were topped with brown sea vegetables (hijiki) and these vegetables are part of Japanese diet for centuries as they are rich in dietary fibre and minerals such as calcium, iron and magnesium. Who says only red meats give iron?Special thanks to my pal who insisted that I should give Teng Bespoke a try and it gave me another view point of having Japanese dining in a vegetarian way. One of the servers did mentioned that they have more than 1 overflow room and in fact Teng Bespoke is also serving Thai Vegetarian Food and perhaps this is why we see Lemon Grass Drink available in its menu.

If you are in Sunshine Plaza and are wondering where did the buttery fragrance came from, guess no more. This alluring fragrance that causes perhaps anyone who are in Sunshine Plaza to be hungry is located among the cluster where Victor's Kitchen, Parklane Zha Yun Tun Mee and Teng's Bespoke Japanese Vegetarian Dining is.

Oven Marvel is mostly for take away orders, however if you are keen in dining on the spot they do have a table or 2 for you to sit and fix your instant cravings.Pies are freshly baked daily and in fact I was lucky to grab some which just came out of the oven. Each box was spread out with oil paper before placing the pastries into them.A homely taste of curry puff is what I'm taking away with. Most of the curry puff I had either taste mediocre or were too greasy too handle. The even tone of the puff and its dedicate crust was its highlights with good texture and wasn't too heavy.You won't feel shortchange for they are so generous with potatoes in the puff's fillings and best still the curry taste isn't weak!Eat while the pie is hot! The golden brown hue of the pie with flaking yummy curves had defeated me in terms of its food aesthetic, not mentioning the whiff of pastry aroma I had earlier on.Fillings are peppery, creamy with generous chunks of chicken as well as softened potatoes among the mixed vegetables. Pies are filling but it just did not stop me from wanting more. I like about the part where pastry were flaky and soft, yet not overly greasy.The middle age lady who served me was friendly and asked the arrangement of my pies and puff to be packed. Adding on to our conversation, she highlighted that if we can't finish the food on the same day, put in the fridge and thaw it for about 10 -15 minutes at room temperature before reheating them again.

I hope to be back for their pastries as well as muffins.

The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that it was some private housing since the facade looked like its kind of from the Bristish Colonial times.Another thing that made me think that it was more of residence was that there was usually one or two cars in the compound and I always thought that if it was something commercial, there should be more vehicles in there.Till we went into the compound and understand that parking lots were really limited and valet service is available.INDOCAFE is situated on a raised ground and you have to climb up a few steps through the stair of red carpet. Be welcome by the Peranakan flooring at its alfresco dining and rich culture before you entered into the restaurant.I was enlightened by the cafes lamp hanging down from the ceiling and its pot of flowers as we entered into the restaurant. There then the waiter ushered us to our table.Place was modernly furnished yet still retaining some peranakan culture with its wooden furnitures as well as decorations.At any time if you feel that you need to spice up more on the food, just dig the small spoon into the peranakan style pot for more chilli,The dishes were all served at a go and not according to any sequence as stated in the menu. However, the waiter that served us did mention every dish's name as he placed our sharing portion on the table.

"Bok Nee" when translated from Teochew means black fungus. The salad was served cold and rather spicy to me. Salad consisted of Wild "Wood Ear" black fungus with Sambal dressing. Red onions as well as chilli padi can be seen among the cold salad, it really gave our tongue a very good heaty kick for a start.Talking about Peranakan food, Kueh Pie Tee is always my top favourite as snack among the cuisine. Ingredients are served separately from tThe Crispy pastry cups. Get your hands dirty by making your own Kueh Pie Tee now.Ingredients like shredded turnips, prawns, mushroom and even fresh crab meats was given. In fact, I would say that they are more than sufficient for the 4 cups. How generous! Before serving the kueh Pie Tee, do remember adding the garlic chilli on your cup, it does really make a big difference!Don't miss out another staple by the Peranakan's. This homemade 5 spiced pork meat was rolled and wrapped in soy bean curd skin then deep fried. Sweet sauce and sesame seeds were added when served. Color was dark brown which was close to a burnt color, however be rest assured that the meat was moist and overall the bite was crispy bite at exterior and was soft in its fillings.The fattier it is, the more authentic it becomes. Forget about the lean pork you have outside for Babi Pongteh, try this and enjoy the absolute softness from the braised pork belly in fragrant soya bean paste and aromatic spices. The dish was served with potatoes but just too bad that they tasted quite plain, nevertheless they still made a good pairing in making the gravy thicker, looking more scrumptious.Quality beef cheek slow-cooked to perfect softness, easy on the jaws. All was good but the miss was that the Rendang was not strong enough even though the Wagyu was prepared in INDOCAFE's special blend of spices.Kari Ikan was rated the best dish among the rest. The cod fish fillet was fried and even though it is served in authentic Nyonya gravy, the meat still holds on together and would not tear apart easily. Therefore, retaining the texture as it was supposed to be.Stir fried Eggplant dish may be rather simple but its spicy Sambal chilli was something that lift up the entire dish!Chap Chye has a stronger fermented bean curd taste than the usual ones I had elsewhere. The excellent find here is the prawns and pig skin with the standard braised mixed vegetables. As usual the gravy goes well with the refillable plain white rice.Looking at my plate of desserts, I was kind of disappointed as they looked boring to me. In fact, I make a glance over the next table and they had the rainbow lapis which I wold prefer more. Since this portion is individual , it would be good they can served differently for the assorted kuehs for each person. The Peranakan fare we had was above average but it did not have the impressive factor that will imprint a good memory. As far as the restaurant week menu is concern, it will be good to see more selection of Nyonya dishes available like Ayam Buah Keluak, Bakwan Kepiting etc.

If you have heard the news way back about Tong Ah Coffee House, you could have knew that the one talking over the shop space would be Potato Head Folk.Potato Head Folk creates a whimsical environment with its furnishing spanning across 4 floors in the hertitage building of Chinatown.At the first level along the passage way, you can see the workings in the kitchen and perhaps smell the good food that they are preparing. They are called the Three Buns with a space serving gourmet bugers and cocktails, also for taking aways.Stairways between the levels are all hand painted with murals and hanging with art pieces.On the third level where we dine in the lounge bar as the dining room in level 2 was fully reserved. Atmosphere is definitely better if you are in the search for vintage seating, leather couches to chill and have catch up conversations with friends over for some snacks and cocktails.

If you enjoy alfresco dining, head up to their rooftop setting where you grab a good dining environment with herb around.Their artisanal buns were freshly baked by local baker daily. Even their sauces, pickles and garnishes were made by their own chef with love. Priding their food with best quality prime beef and lamb from Australia as well as UK, be rest assure to sit back and enjoy the burgers. Do not be too shy to request how you want your patty to be done, be in medium or well done. Even if you are looking for different diet like protein style, they can provide patties to be wrap in lettuce instead of the buns.The toasted demi brioche buns was airy and light, sandwiching 120g of prime beef patty together wtih cheese, lettuce, ‘Notorious T.O.M. sauce’, pickles & spiced mayo. Yummy!Fun Boy Three was classified as burger of the month. With its name after the 80's pop band, grab it when you see it as they won't be in the menu for long.This rich gourmet burger features 120g aged beef patty, roasted portobello mushroom, garlic, miso butter, smoked cheese, double ketchup, truffle aioli in toasted demi brioche bun. If you were to asked me to choose 1 between the 2 burgers, I would give this more voteJust 2 burgers with nothing else in our orders cost us about $55 in total which we thought was hefty to our pockets. If you don't mind splurging once a while for quality burgers, these gourmet burgers are actually good. However, do remember to make a reservation before heading down to avoid disappointment.

With the amount of heat we had from the weather these days, its hard not to get ourselves stay out of non air-conditioned place, not mentioning cold desserts to cool ourselves from the horrible heat.Bing Go Jung is located in Bukit Timah Plaza and this Bing Su place is in fact very obvious to the public if you pass by the perimeters of the shopping Centre as they are located out of the shopping building itself. I started noticing Bing Go Jung since last year every time when I drove pass Bukit Timah, heading into the entrance of their carpark.Surprisingly, the place was empty without any customers taking in consideration to the scorching hot weather. Interior was modern and I was amazed by how they are maximizing the storage place given a very small counter.If you were to take a closer look at the wooden chair, you will notice that each and every one was labelled with a name indicating what is inside the storage chair. Items like straw, boxes and serviettes were all part of the storage.Very Berry is one of the latest Bingsu in the menu and these berries were generously spreaded across the shaved ice and topped with a scoop of vanilla ice cream.Enjoy an additional taste with condensed milk drenched on the bowl of yummy and filled with anti-oxidant fruity flavours. Black and red berries were naturally on the sour side, however the milky sweet taste of ice from the Bing Su had kind of neutralized the level. What I like best is the surprise that Very Berry gave with the little bites of sponge cake that hide among the ice.