After a fun, fulfilling day exploring Sentosa's newest attraction - Adventure Cove, as well as S.E.A Aquarium which features the world's largest aquarium, one is definitely expected to be hungry. If not, your stomach would probably tell you otherwise.

With a humble beginning as a Dallas burger joint, Chili's has seen developed and expanded with restaurants situated all around the globe. Despite having four outlets nestled at major shopping malls locally, it was actually my first time having Chili's, partially because of the huge quantity of negative reviews about both their food and services. However, since the birthday girl has made the choice, I went on with it.

I am sure my avid readers would know that I don't usually start reviewing on desserts, but when I do, it means that it is real good. And that is the case for Chili's Molten Chocolate Cake (S$15) - a huge, satisfying classic French dessert topped with chocolate-encased vanilla ice cream. I am sure everyone knows what is the best part - warm chocolate fudge flowing out gently. So much so that Todd Wilbur, an American cookbook author decides that this is worth "cloning" into his bestseller titled "Top Secret Recipe".

If you are a molten chocolate cake lava, be sure not to miss out this.Tostada Chips (S$8.00) is all filled with crunch and crisp, and is simply addictive. Served with their flavourful home-made salsa, I wonder if anyone has the willpower to stop just at one chip. Well.. it is not me, for sure.Besides a wide variety of burgers, pasta, quesadillas & fajitas and Chili's signature tantalising grilled backribs, classic chicken such as Crispy Honey-Chipotle Chicken Crispers® (S$25.00) makes a good dinner as well. Tender chicken meat are marinated by honey and chipotle, a clever combination of sweet and sour flavours, with a hint of spiciness. It is completed with a corn cob and fries. For small eaters, this dish could actually fill two persons.Seafood lovers like the birthday girl herself might want to opt for Chipotle Salmon (S$28.00) - salmon filet seasoned with Southwestern spices with a smoky chipotle cream sauce. It is served with rice and roasted jalapeno & corn salsa. Not exactly amazing for the price though, if you asked me.All in all, my visit to Chili's was a really pleasant one, completed with good food and greater services. I wouldn't comment much on the other outlets, but the one at Resort World Sentosa has gotten my vote.

Men-ichi Kyoto located at Yishun's Northpoint serves one of the best ramen I have ever had. Other great Japanese cuisine on the menu includes a la carte items such as fried gyoza, sashimi and soft shell crab, and promotion bentos and value-for-money sets, which oftenly include a main, side, together with either chawanmushi or miso soup.The queue is a testimony for its popularity. Highly recommended.

The eastern side of Singapore is somewhere that I would rarely head to. Firstly, I reside in the west and secondly, I barely see a reason why should I travel to the other side less for a good reason. Well, they say good thigns are worth travelling for, I guess good ice cream is one valid reason.

Located at Simpang Bedok, somewhere about a short 5-minute walk away from Tanah Merah MRT, BLIC Ice Cream Cafe is well-known for its good service it has done for the residence at Tampines, serving authentic homemade ice-cream and sorbets of various creative flavours, such as SCaM (Soursop, calamansi and martini), Seasalt Malt, Dino Milo, Mao Shan Wang (Durian King) and the list goes on, reaching unimaginable flavours with a local twist, take for example - Sambal Sorbet and Chocolate Chip Chicken Rice.

Prices are affordable as well, with a scoop of classic flavour and premium flavour going as low as S$3.20 and S$5.20 respectively. Diners can also opt for BLIC's speciaility milkshakes, waffle or brownie combination as well, dosed with a lethal satisfaction for your sweet tooth.All in all, BLIC proves to be a hidden gem in the east (and I bet that there are many more for myself to discover), as well as a great hangout place to chill-out after a dinner at the nearby Simpang.

What's a good meal without desserts? More often than not, when I am around Clementi central for a dinner, Lao Ban is always the "after meal place" that I head to for desserts. You see, the only place months ago to have Lao Ban is Old Changi Road, but after new outlets emerged all over the city, Lao Ban Soya Beancurd is much easier to get.

Different from the traditional soya beancurd (where they serve with sugar syrup), newer renditions like Lao Ban's served it pre-mixed, and using a special recipe to ensure that their soya beancurd is smooth and silky, so much you probably just put it in your mouth and swallow.

All in all, Lao Ban proves to be a more favourable choice for the younger crowds in Singapore.

Not long ago, the owners of the legendary Meng Kee Satay Bee Hoon were selling their recipe for S$200,000 due to health issues and believe it or not, more than 10 parties including a local food group, have expressed their interest. Now taken over by 17 Satay Bee Hoon and as it name suggests sell the similar dish made using a completely different recipe (which the owner, Mrs Ye shared that it has a history of more than 30 years in Indonesia). Debates sparked naturally, saying the new owner is riding on Meng Kee's established fame and reputation.

But you know what? As a hungry cyclist who had just finished his tiring cardio, I am not that interested in all the gastronomical politics. Oh by the way, haven't did I try Meng Kee's satay bee hoon before.Over the years, the Chinese-Malay fusion dish has gained much popularity with the younger crowds with its savoury flavour and an abundance of textures consisting of cuttlefish, bean sprouts, prawns, cockles and vermicelli, completed with a huge scoop of the deciding factor - the crunchy and thick satay peanut sauce.

I am not a fan of satay bee hoon, but this dish did impress me. Considering the price tag of S$4 at a laidback tourist attraction, the portion is more than expected with a generous serving of every component. The star of the dish was never less than satisfying, although it packed a lesser crunch than the others I had before. Nonetheless, I bet you would savour(lick) the remaining gravy off the plate soonafter.