It was a mind boggling task for me when daddy asked me how do I wanna celebrate my nineteenth birthday. You see, I already had in mind as to where I want but that doesn't equate to what my family would enjoy. For me, any meals must be enjoyable not to me but to the people who dine with me as well.

Sometimes it's not just about the food. It's also the diners right?

Dim Sum, high tea and buffet. Those were my criteria I had in mind and after a click or two, I've found Min Jiang @ Goodwood Park Hotel, a Oriental restaurant that fits my criteria at a relatively affordable price ($32++).

Reservations are highly recommended as I've learnt my lessons from past experience when you're dining with a fairly large group. To me, anything above six people is large enough to make me call for booking. Besides, I always like to make my presence known, you know the life of a prince is all about glamour right?Like most established Chinese restaurants, Xiao Long Bao or XLB as I call them, must always be made and served upon request. It was a good 20 minutes before they arrived onto our table piping hot. I pierced the soft skin and clear meat stock flowed out of the man-made dimple. I slurped and took my first bite of the gem within it, a sizable meat is all I see and the rest were made history...

Simply delightful though I would say that Min Jiang's rendition isn't as exquisite compared to Din Tai Fung's with their famous 18-folds XLB. Well, the taste makes up for the visual I guess. It's so disappointing that you could only try it once... Yea, they are served only once.My family doesn't believe in formality. There's no need to wait. Everyone starts at their own leisure pace. For me, I just go ahead with a bowl of Century Egg Congee. The smooth texture of the congee, the taste from the fermented egg and the delicate slices of ginger. Plain and simple that's how I like my congee to bePrawn Dumplings or Har Gau as the Cantonese calls these pearl white treats are a must have for any Dim Sum meals. It would be plain weird if you don't have one of these on the tables but anyway, the prawns were fresh and the skins enveloping the pinkish seafood was of the right consistency. I love them so much that I didn't feel the need to dip them in red (chili) or black (soy) sauce. The sweetness from the prawn is more than my enough to excite my palette.Another quintessential dumpling in Dim Sums, Siew Mai. Though I felt that there's no need to place a small abalone above each of them. It's simply too small to make any impact. I guess it gives the diners the wow factor that they used such an expensive ingredients?Chee Cheong Fun were served in two forms. Either with scallops or roast pork. They were great though a bit too salty for me since it's douse in soy sauce. Sorry for the mess I've made. Mummy wasn't very happy with me playing with my food to get the perfect shot...I dare say this is one of the better Char Siew Pao I had. The bun were soft and fluffy while the meat inside were sweet and tender. Signs that they were made by hand. I lost count of the number of basket we took just to justify the lack of Egg Tarts and Lian Rong Pao that ran out... Yea, we were disappointed about the lacks but that doesn't mean we weren't able to continue our high tea happily right?There was nothing special about their desserts section. Mango Pudding, Cheng Teng, Mango Sago and a few mouse cakes. I can't really remember the name of this one but it was fascinating to see desserts that looks like salad. Pieces of sponge cakes and various fruits all mixed together in a bowl. It's pleasant to the eyes but that's all.

I thought I would walk away feeling disappointed with their desserts, until the staff came to our table and mentioned that they'll be serving durian pudding at 4pm promptly. You have no idea how excited I was when I heard the news. So excited that I begin explaining to my family members how famous their durian desserts were and I think I gave the staff a shock when I stopped her from doing the explanation because I basically said everything within one breath!

But it's true! The name Goodwood Park has been synonymous with the word durian. In my opinion, no patisseries or bakery or any other hotels can rival them in terms of quality and variety of durian desserts they have! I didn't call myself dessert prince for fun ok? Desserts are my eye-candies just to let you know ;)It was four and as told, our Durian Pudding were served individually. The pudding itself was smooth and delectable but I tell you when they say it's durian pudding, it means there's real durian inside which comes in the form of strands, the fibers of the fleshy fruit. Don't be misleaded by the portion though, by the time I finished mine, I was so full that I wish I hadn't eat too much Char Siew Paos!

Like all buffets, there will always be hits and misses. I didn't try all their dumplings because they didn't look worth the extra calories. Some were doused in oil, some looked too daunting and some looked too spicy. What they lacked in variety, they make up in terms of quality. My mum still resent the fact that they didn't have Egg Tarts and Lian Rong Pao...

Service was a tad too slow. I guess the staffs had a hard time meeting our constant demands of refilling the tea pot or clear our mounting plates and baskets. At least they were friendly and approachable, always with a smile that's what I always see.

And there you have it. The Goodwood Park Dim Sum high tea experience...

Heaven came white and silky. Delectable but not sugary artificially sweeten. It's one of those moment I wished it would last just a bit longer. I mean come on lahh, how many times of the day do you have that kind of heavenly happiness feeling and at $1.50 for the plain and $2.00 for the almond, I can be assured of having bowls and bowls Beancurd without feeling that stringent pain in my wallet.

But ever since that first encounter, I can't deny my love for Lao Ban's Tau Huay so much so that I make it a point to get at least one bowl either for morning breakfast or late night dessert whenever I pay homage to the hawker centre. Even my family got addicted like all those who buy Lao Ban Beancurd by the plastic bags with each containing five bowls of heaven! I just can't help to wonder why. Either they have a big family who loves Tau Huay like mine or they stock their fridge with bowls of curded soybean milk just for pure enjoyment sake like I do? Do not be surprised if you see people queuing in front of the store even before they draw up the metal gates and start business. What about you? Would you bear the heat and time all in the name of good Tau Huay?

Such is the things we do for the best Beancurd...

When I have craving for deep fried dories or grilled halibuts, it's either Manhattan Fish Market (MFM) or Fish & CO.

The on going debate... Which is better? Fish & Co has more variety and bigger portions but MFM is still cheaper but let's face it. Fish & Co will always beat Manhattan! Clearly, I'm a Fish & Co FAN!!!Regular Dory Fish & Chip ($10.90). Classic deep fried battered fish serve with MFM's signature garlic herb sauce. At least that's what they claim. If you have to ask me, there's isn't anything special about the sauce. Chance upon their menu, you might realize that they serve regular or light. If you're baffled like some of my friends were, it's just the difference in portion. In the case of fish & chips, it means having either two pieces or one miserable piece.

How do I know it's miserable?Because I order it? For the slight difference in price... It's much more worth getting the regular compared to the light! It wasn't enough for me! Fiery Snapper & Mussels ($13.90) When I saw the photo in the menu, the snapper filets were bright redish brown but here, I am confronted by over-grilled filets... At least the mussels save the day... As least that's what my friend say.Regular Grilled Catch of the Day, Dory ($12.90). I would agree to their statement they made...

There's nothing quite like it...

Indeed there's nothing quite like it. I meant it in a not so good way. Again, the filet was over-cooked! It's dry and it's tough. The only saving grace for this is the size of the filet. Our total bill for five individuals was a mere $40.32. Those vouchers sure come in handy! I have several bad experiences at Plaza Singapura's outlet. From the constant rationales I gave to myself that they are still catching my fish, hence the long wait. To the rude and impatient staffs who seems disinterested in the customers they serve so much so that I ceased to patronize MFM for almost a year!

I am in the opinion that you aren't just providing food for your customers to satisfy their hunger. It's goes way deeper than that. It's about feeding your hungry customers, ensuring they enjoy their meals through both the food and services...

The outlet at Northpoint did it well. The staffs were willing to answer our questions and they were more attentive, refilling our cups even before they were emptied.

Rive Gauche's rendition of cheesecake may seem like you typical cheesecake but that's just superficial talk. Mmm... How should I put it? A thick layer of fresh cream cheese that's light and airy sitting on a thick piece of cookie base. If only I have a cheesecake for breakfast every morning, life would be great.

I have tried many of Rive Gauche cakes. Besides the liquorish tiramisu, there's also Mont Blanc which I find it to be delightful with swills of french chestnuts puree and the ever popular french puff pastry, Napoleon cake. These are two of my all time favourites whenever I have the chance to get my hands on them!

Rive Gauche does have 3 other outlets mostly confined with the central area of Singapore. Takashimaya, Suntec and Plaza Singapura. But for me, I am just thankful that they decided to set up a shop within Tampines.

Tampopo has been one of my personal favorites when it comes to Japanese cuisines. It's quite hard to miss the place unless your motive for visiting Liang Court is for affordable pastas.

It doesn't come as a surprise to know that Tampopo which in my opinion, easily serves the best tonkatsu. Thick cuts of the most revered black pig fried breaded and deep fried till it's perfectly golden brown. I just wish everyday is a day for tonkatsu! What a wishful thinking right?

Another main bulk of the attraction would be their ramen. Mainly two styles of preparation. Hokkaido and Kyushu. I won't be going through the differences between the two since I am no ramen expert to begin with. Deluxe is the way of life when it comes to the Black Pig Shabu Ramen. Extremely flavorful broth. Personally, the main attraction is still the Black Pig lying in wait. Tender and chewy but I have to say. Such stuffs are meant to enjoy at the start. Never leave the meat to the last. By then, it will be tough and laborious to enjoy. The egg were special though. Runny yolk encased in a hard-boiled egg. Impressive!Thick slabs of charsiu just waiting to be indulge in... What are you waiting for? Pick up your chopsticks! This Kyushu CharSiu Ramen is by no means comparable to the shabu ramen since it's a category all by itself. Slightly on the saltier end of the note though...

As I have proclaimed. Tampopo has been my favorite place to go GaGa over Japanese food. Sashimi that's seems almost straight from a Sake or Maguro airflown from the markets of Japan. Does it get any fresher?

I don't think so...

Surely you might disagree since there are other places such as Marutama or Ippudo which fare far more better than Tampopo's rendition. I can't really put a gauge since I am no ramen expert but given the portions and the price tags that Tampopo has to offer, it's definitely a better choice.