Full review: http://nkikichua.blogspot.sg/2015/11/pies-coffee-rochester-mall-buona-vista.html

They have introduced new items to their menu, let's start with some cheesy goodness and one of my favourite from the lot, Croque Monsieur, consisting of olive-accented focaccia with a variety of turkey ham and garlic turkey, béchamel sauce, mozzarella cheese and pesto sauce. Simply irresistible for me! However, it can be a little dry.Another gratifying meal, Lobster Bisque Baked Rice where the lobster bisque sauce is made from fresh flower crab, prawn and slipper lobster jus. Even the vegetables such as onions, mixed herbs, carrots and celeries are stirred in a prawn stock before pouring over the charbroiled long-grain rice. No wonder it takes hours to carefully prepare this dish. Loving the sweet note from the crustaceans. It packed with chockfull of flavours in every bite.

No meal can be completed without dessert(s). Try their Sticky Date Cake, homemade toffee sauce drizzled over the dates finely chopped loaf cake, and topped with a scoop of vanilla ice cream. It’s a hit to my sweet tooth!

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.

Full review: http://nkikichua.blogspot.sg/2015/09/nan-hwa-fishboat-north-bridge-road.html

Nan Hwa FishBoat has come a long way building up its legacy since 1927, also known as the oldest fish head steamboat restaurant in Singapore. It's accessibly positioned in an old shop house at the corner of North Bridge Road and Jalan Sultan. An old-school coffee shop setting with a lively atmosphere filled with patrons on the ground level’s dining area and the air lingers the smoky smell of charcoal. To ensure they attract more customers, an air-conditioned area is also available on the second level.

Regular Grouper steamboat [$38/$45/$70] - how accommodating that the dishes comes in small, medium and large. Indeed the soup brings out the sweetness and richness from the fish with charcoal. You can now add on the Atlantic Codfish, new on their menu, it is meant to be eaten in shabu shabu style.

Fried Pork Belly with unique Fermented Red Beancurd is my favourite! It is comparable to Bangkok street stall's fermented pork. A slice of it is filled with the aroma flavour and the right chewy texture.

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.

Full review: http://nkikichua.blogspot.sg/2015/10/dilmah-tea-workshop-earle-swensens-vivo.html

Introducing a new range, Dilmah Exceptional, where it embodies freshness and authenticity of flavour, reflecting exquisiteness in its absolute vibrancy. Categorised in Black tea, Green tea, Infusions, Black tea with herbs and fruits, and Flavoured black tea.

Hands on in experiencing the tea pairing with Earle Swensen's Chips ‘n’ Slaw Sandwich - love the cheese toasted bread. We were given two small cups of tea to pair it with, Peppermint and English Breakfast tea. I prefer the latter as I find the peppermint over power the savoury food.Swensen’s Special Ice Cream Cake paired with Dilmah Expectional teas:
Ceylon Green Tea - a pale yellow infusion tinged with olive highlights. A pleasantly gentle tea with a lightly sweet finish.
Elegant Earl Grey - a bold and bright single region Ceylon tea, balanced by the floral and fruity flavour of bergamot creating a refreshing and delightful medium strength Earl Grey.