Full review: http://nkikichua.blogspot.sg/2016/02/merdandy-cafe-bar-chulia-street-raffles.html

Merdandy Cafe & Bar is just a stone throw away from Raffles Place MRT station. Being an alfresco dinning place, it is a perfect spot to chill in the day and converts to a bar in the night.Rocking my plate with my favourite pick on the mains, Crabmeat Pasta which consist of a substantial amount crabmeat, chilli, garlic, cherry tomatoes, fresh basil and tossed in homemade tomato sauce. No wonder it’s a Merdandy’s signature dish! Another signature dish Merdandy is proud to own, Rendang Chicken. This would easily captured us, Asian’s palette with rendang sauce over grilled chicken and rice to go along with it.

Couldn't be happier with their weekday set lunch at $14.90, which include soup of the day, main course and soft drink.

Ended my meal with their invention of Crème Brulee, coffee flavoured. I like how it tasted, however it coffee taste overpowered the dish and I won’t recommend it to non-coffee lovers that’s for sure.

Full review: http://nkikichua.blogspot.sg/2015/12/masizzim-313-somerset-singapore.html

Masizzim (ma-see-sim) is yet another Korean food concept brought to you by K Food Holdings, also the folks behind Chir Chir Fusion Chicken Factory in Singapore. What distinguish them from other Korean restaurants would be their signature stews, Beef Rib Stew, Pork Rib Stew and Spicy Chicken Stew with price ranging from $16 to $32.

I highly recommend these balls! Rice Ball (Tuna or Anchovy) – DIY rice balls with medium-grain white rice stained purple from Korean black rice, barley, seaweed crumbs, crushed chilli padi, and a choice of Tuna (with mayonnaise and kimichi) or Anchovy. Here’s how you do it DIY with the gloves provided, mix the ingredients well and mould them into balls or any shapes you like. It would be a tough choice to pick which is nicer, and I really like both. One gives the extra crunch with crispy anchovy and the other is packed with flavour from the flakes of tuna mayo.

For full review: http://nkikichua.blogspot.sg/2016/01/dessert-project-havelock-road-tiong.html

I could not not post and rave about how good their toast is. A three inch toast topped with a dollop of whipped cream, two scoops of hand-crafted ice cream and finish with drizzles of delectable sauce. There are a total of six flavours to choose from, we had the Gula Melaka Coconut [$14.90] - coconut ice cream, grated coconut flakes and gula melaka syrup.

The hand-crafted coconut ice cream is one of the most impressive flavour, comparable to Chatuchak Market's signature coconut ice cream in Thailand. Now for the best part, the toast. If you have tried and like After You's Shibuya Toast in Bangkok, you have got to try Dessert Project's! Soft, fluffy and buttery, a great alternative and it won't disappoint. The toast is good for sharing.Because we shared the toast among the four of us, we ordered a waffle to go along.

Full review: http://nkikichua.blogspot.sg/2015/11/andong-zzimdak-raffles-city-city-hall.html

Andong Zzimdak specialises in Andong jjimdak, a dish that originated in Gyeongsangbukdo, Andong, and jjim means a Korean steamed or boiled dish + dak means chicken. There you have it, a dish made with chicken, various vegetables such as potatoes and carrots, marinated in ganjang (Korean soy sauce) based sauce and simmered to perfection.There are four types of jjimdaks and we choose the Boneless Jjimdak | $49.90 for Medium (shares 2-3pax) | $59.90 for Large (shares 3-4pax) - this is an alternative to their signature, the original ones with bones. This plate of goodness is filled with tender and boneless chicken thigh meat, carrot, potatoes and thick chewy sweet potato noodles, and marinated in spicy ganjang (Korean soy sauce) based sauce. Dokboki (rice cake) was an additional toppings at $3.90. You could also order additional noodles or steamed rice. It would really taste so much yummier if it was in hot pot style keeping it hot, especially it'll take time to finish savouring this big plate and the food turns cold after a while.

Although jjimdak are generally spicy, we don’t think it’s spicy at all, spicy lovers should probably go for Maya Jjimdak (spiciest with three chilli symbols whereas the rest are just with one chilli symbol). The food were served very timely, less than 10 minutes, somewhat like a fast food concept but with limited seating capacity and close proximity of the tables. Furthermore, it can get a little noisy after a while, not ideal if you want to have chats during your meal.

Read more: http://nkikichua.blogspot.sg/2015/10/palette-restaurant-bar-capitol-piazza.html

BreadTalk Group brings you new innovatory multi-brand dining concept, conveniently housed at B1 of Capitol Piazza, Palette Restaurant & Bar. ink yourself in the causal-chic Euro-Peranakan interior, with the extensive flavours from a specially-curated list of ten Asian speciality food brands.

My favourite out of the lot would be Sate Ayam Madura and Tahu Telor from Indochili  They provide a comprehensive menu of Indonesian and Info-Peranakan dishes, and to attain their flavour to the fullest, they makes their own spice blends with raw ingredients which they sourced from Indonesia. My next pick is the Fishball Noodle (Dry) from Ah Koong Restaurant, bringing you its preservative-free fishballs and crispy skinned fried fishcakes.Ending off the meal with Golden Chilled Mango Sago Soup with Mango and Citrus Fruits from 90 Gastro Bar, a blend of mango ice cream, mango puree and coconut milk is bound to bring you an surprising twist with a distinctly lighter and lathered texture.