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One of the hot spot to romance your date.

Salt Grill & Sky Bar by Luke Mangan (One of Australia Leading Chefs) located at 55th and 56th floors of ION Orchard, serving contemporary Australian cuisine in a spacious environment with magnificent view of the bustling Orchard Road.

Accessing to the restaurant was make easier with the helpful staff, just proceed to the concierge desk at level 4 and they will direct you to a exclusive elevator that will take you up to level 55 directly in a short moment.Sitting by the side windows with an overall breath taking view was really an indulgence. I didn't expect that the windows seats was all taken up on a Monday night. However, if you want to secure a seat by the windows and surprise your loves one, just fork out another $95++ for their WOW Package. The tall ceiling and its glass panels looking out into the wide dark sky added sensational mood to the elegant dining environment. On top of that, service was polite and friendly with attentive waitresses / waiters who attended to our request without further ado.With the panoramic view and the impeccable service from the staff, our mood was eventually tuned to the right frequency, throwing away what we had for that moment. Ambiance was definitely a perfect spot if you want to impress your date. Upon ushered to our seats, we were greeted by a plate of warm bread with extra virgin olive oil and a plate of mix spices.Special thanks to the chef for preparing 2 spoonfuls of surprise for us, so sweet of them.A signature dish across Luke Mangan's restaurant. The 'glass' Sydney crab omelette was impressive with the smooth yellow omelette cradling fresh succulent crab bits. And Miso mustard broth was poured into the plate upon serving. Simply love this dish with enoki mushroom & herb salad as its garnishing. Yummy!Tasting of pork is another interesting dish that comes with 4 items on plate. I was advised to dine from the left to right with the first item starring confit belly where its top layer was crispy while the subsequent layer was soft and chewy, not too oily.

Next was its caramelized apple which reminds me of apple pie. A not too sweet version with an apple crunch.

Following the 3rd item from the left, the braised cheek did whet my appetite for more, it seems like the small piece of it was just never enough. Braised and infused to its meat yet retaining itsnatural sweetness and juiciness. Meat was soft and I wish I could have more on the plate.

With the bacon wrapped loin as the last item, it perfect the dish to the so called named "Tasting of Pork".All items were complimented by sweet red wine sauce and spring cabbages as its base.While off the grill, we had Sirloin weighing 250g on the plate, medium-well doneness. The chef did do a great job to have it done at our request. What a tantalizing treat I had with the steak added with moroccan spice, sauteed spinach, eggplant puree and red wine sauce. Awesome! On a side note, the Sirloin comes from Rangers valley, New South Wales and is 300 days grain fed.We had chosen the dessert with Chocolate delice, salted caramel, honey comb, praline ice cream.

I did a last minute birthday request and the quick witted lady took me to one side as I revealed that I need to have some birthday wordings on the dessert. She was very professional in handling the request and it took me last than a minute without my partner noticing.

Birthday greetings were written on the plate with romantic candle pierce through the creamy ice cream.It started with a warm welcome and ended well with a good bye from the team. Dining experience was great however one challenging task throughout was that I find it difficult to capture the items under a low light condition thus pictures taken were not too favourable but still, having dine in Salt Grill & Sky Bar was enjoyable. I will be back for their set lunch.

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The disgruntled Chef has its own block down the hill and is looking a quiet and relaxing place to dine in with soothing music playing in the background. Owned by award-winning Singaporean chef Daniel Sia, The Disgruntled Chef
is a restaurant and bar that serves mouth-watering Modern European
cuisine. If not for the points accumulated in our Telco plans, we would not have discovered such enjoyable dining experience in the wild.As we did a last minute reservation, we only get the outdoor seats.The staff had prepared mosquito coils at corners on the outdoor dining area. Even with the presence of such deterrence, I was still heavily attacked by the mosquitoes. But one point to note that the duty staff was indeed very attentive to our needs and I would like to compliment her for her on the ball service. Tilley lamp was placed on our table but instead of the old fashioned way of getting light from the lamp, candle was used. I just cant imagine how romantic if the sky turns darker in the night.As we are not taking any of the cocktails which are alchol in content, the assistant had recommended that we could try out their mocktails. Even though the drinks on the menu was limited, she further explained that their bar is very big and they can provide customized drinks based on our preferred tables which somehow enlightened us.

We have a fruity flavoured mocktail with lychee bits below the rocks and a stick of grapes. Pandan leave was included on the drink too. I'm totally satisfied.I was asking for something refreshing and it came out that I have orange with seeds of the passion fruit among the lime leaves. That was what I really wanted, refreshing and surprising. A fusion of Japanese flavours into the western's. The Scallop was thinly sliced and seared to its perfection coated by sweet soy brown butter paired with Ikura, Kobu and Lime. It was light on the palate and a brillant small plate to start with!With the vouchers, we are entitled 1 for 1 main and we had the grilled seabass. It was a juvenile fish roasted to its perfection, rubbed with tapenade on its body. The dish was paired with artichokes, sweet cherry tomatoes and garlic puree sauce.As a fish lover, Im very pleased to have tasted such a dish.Oven Baked Miso Cod was recommended by the lady who served us. The dish was perfect with Cod slightly burnt in the exterior yet retaining the smooth and moisturized fleash, coupled with a bed of chopped spinach, braised shimeji and topped off with Olive Vegetables.Ah... This is way too tempting!Even though the chefs are disgruntled, the food were served at their best quality and skills. Now I begin to wonder how's the standard of food if they were not disgruntled. Ha!

I would said what you paid for is what you will be getting. I recommend this place best for romantic dinner and for celebrations.

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85 Redhill Food Centre is one of my favourites hawker Center One. Convinced by the media adverts under his signboards and the certificates awarded to them, I dedcided to tried their carrot cake. Revealing the curiosity in me, I had ordered both the black and white version on a plate.
While most of the hawkers have their carrot cake bought from the factories, Fu Ming had theirs made and steamed by themselves which stands up among the rest.Chai Tow Kway (Carrot Cake) were cut into large chunks unlike those we saw in most food courts, the sizes are almost the same and consistent. Portion ranges from $2 - $4 with the choice of black or white.
As a whole, the steamed radish cake was significantly softer and spongy than the usual ones. The stark difference is perhaps the cripsy char that is attached to the pieces of Kway which striked a good balance of the softness nature. The black version of carrot cake was coated with sweet black sauce, even after having them, they were not cloying at all while the white version has its own traits, it was wrapped up with egg, lending additional sweet flavours to the plain steamed cake!Just being homemade, they had already won my vote, not to mention that they have won quite a number of awards and starring in the media.

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Many thanks to my pal for arranging such a scrumptious meal over a cool lovely Saturday afternoon in Feedlot.
Some histories on Feedlot Steakhouse Bar & Grill: They are a re-branded name after Swiss Grill which was located in Bukit Timah for about 3 years, back then whose parent company was Swiss Butchery.
Feedlot focuses on comfortable European food taking importance of meat served with an array of 8 home-made sauces as selection. The meat imported were of chilled quality from Swiss Butchery. Let's whet your appetite for more!We started with the soups: The cream of forest mushroom played a good stomach warmer for a rainy day, featuring an anchor drawn with thicken cream in the blend of portobello, shitake and button mushroom. Simply love the chalky and rough bits texture on every spoonful consumed.A great reminisce of what I had in Paris! Nothing beats this classic and traditional bowl of french soup rich in beef taste and accentuated with onions finished off with a sliced chewy cheese and croutons on its top.With only Spaghetti Bolognaise under the kid's Menu, a special request sent to kitchen for a kid's portion of Aglio Olio kitchen with less spice. And they were very accommodating. Spaghetti was cooked to Al Dente Perfection infused in olive oil, garlic and topped with shaved parma ham.With Jim-beam sauce lending the tender medium ribeye with slight liquor and sweet BBQ sauce enhancing its flavour. Just imagine the juiciness of the tender Angus that comes into your mind as you sink your teeth into its flesh. Perfect!The grill set is not completed until we had some sides added on. Look at these glistening sauteed mushrooms that shone under the orange lighting. With minced garlic added to taste, it definitely gave a punch to the main course.Truffles fries came in thick cut, drizzled with truffle oil and shaved Parmesan cheese.Let's beef up! We had the burger with the lot with medium well doneness. Angus beef patty was both juicy and delish stacked with, sunny side up egg, crispy bacon and aged cheddar cheese accompanied by rocket leaves in vignette and thick cut fries.The burger buns came with oatmeals clining on its the pillow soft top still packing a fluffy outlook after coming out from the kitchen for long.Service was good and organized despite that there were events in house, servers were still attentively taking care of us. Everything including food and service came to a memorable dining experience, perhaps the only peeve I had was the bites from the mosquito due to the weather. So do bring some mosquitoes patches if needed.
If you are looking for quality food with a nice ambience, Feedlot is a good choice though its a tad pricy.

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As I walked into the bustling mall in Somerset 313 on a Friday night, I was rather lost as I usually find it quite difficult to secure a seat whenever I dine alone.I decided to give the food court a try and was surprised that there were still a number of seats available, perhaps, I still quite early for dinner.
The usual cuisines from Food Court had bored me till I walked a few rounds in Food Republic, it was until I noticed Monster Curry and decided to walk closer to that area. The bright lited menu and the mock dishes on display had caught my attention, what's more, they had bar counter dining which fit me most as it was hassle free finding another table.Though Monster Curry was lauded for their Japanese curry rice where patrons get to choose the spice level of the curry, I decided to order something else and that was their pasta.
Having glancing through the 4 kinds of pasta categories, namely tomato, Miso cream, Mentaiko and Japanese style based, I had the most traditional choice with the tomato sauce pasta. I did not have too much expectation since the stall main focus / signature dishes was its curry and especially when I saw people carrying mega-sized plates of curry rice around.Upon ordering, customers were given an alarm so that they can return to the counter when the food is ready.Ingredients used were from Italy and that includes their pasta, tomato, olive oil as well as Italian salt. My portion of sphagetti was served with a big bowl with pasta contained in sunken portion of it.Surprisingly, the pasta was cooked to Al Dente perfection which totally wiped off the thought that they were only good at Curry.
Tomato Sauce were consistently spreaded the soften but firm sticks of spaghetti, I was impressed by how well the taste went with chicken, mushroom, broccoli altogether sprinkled with cheese powder. The strong fragrant of its mushroom had raised the standards of the dish.Yums!Given the chance to dine in two or more, I dont mind trying out their curry in the next round given since I find that the level of spiciness is kind of interesting.