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New Revamped Menu Smile Apr 23, 2016   
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Categories : Café | Desserts and Cakes | Burgers and Sandwiches | Salads/ Acai Bowl

[Carol Mel Cafe]

 
Carol Mel Cafe, started 1.5 years ago in year 2014, was situated along a high competitive stretch of f & b shops at Tai Seng. Initially started off with 2 sisters, Caroline and Mel, but now Mel had left to pursue her own dreams elsewhere.

 
Each day Carol Mel Cafe facing great competition because of their neighbours, so what made them special and how do they distinctive themselves with others? After my visit at the cafe, I concluded its their good service, positive attitude to accept negative comments and good food at reasonable prices. Carol Mel had also introduced new dishes to their dinner menu and Im in love with their desserts most. Food were mainly prepared by Chef Andy and pastries by owner, Carol, herself.

For starters, we had:

1• Smoked Duck Carpaccio (S$13.00)

 
- Smoked duck, athough it's commonly seen or conveniently sold at supermarts, I still love them as a starter or meat protein in my salad. Carol Mel handled theirs by doing honey-glazed version, topped with mixed herbs and fresh greens. The marriage between sweet and savory was so yum, especially the slight charred edges around the layers of duck fats. Rating 5/5

2• Fusion French Mushroom Soup (S$12.00)

 
- If you think this was just your ordinary bowl of mushroom soup, you're wrong! Power packed with 5 types of mushroom bits: Portobello, Button, Shimeji, Bunapi and Oyster mushrooms, it had all the vitamins and iron your body needs. Scoop deeper and you will find an onsen egg hidden in this pond of fungus *Wow*. Initially I thought the egg will thicken this watery soup when break but it did not. French cream, bonito flakes and herbs scattered on top did improve the savory taste when mixed. Rating 3/5

3• United French Onion Soup (S$12.00)

 
- As I don't consume beef, that's why I skipped this dish. Chef told us that the soup comprises of beef extracts. Nevertheless, look at the ooOozy goozi cheese!

4• Classic Carbonara (S$15.00)

 
- Carbonara, a common pasta dish in cheese cream base, was one of the top selling item in Carol Mel. Although Edamame was added in their version for an additional crunch, but still the spaghetti was abit soft for my liking. I preferred al dente ones. The overall dish would also taste better if the streaky bacon were pan-fried or caramelized before mixing in, to give that extra crisp texture. Rating 3/5

5• French Confit Du Canard (S$18.00)

 
- Crispy duck skin was my favorite part. Meat was firm but not tough, goes really well with the "black sauce" provided. The chef named the black sauce "Prince sauce" and it tasted really appetizing with hints of red wine and orange citrus finish. The sauce definitely up the taste of the ducky! Rating 4/5

6• Signature Italian Braised Lamb Shank (S$26.00)

 
- 12 hours of preparation and slow braised to obtain this yummy, flavorful piece of lamb shank. Every bite you could taste the marinates fully absorbed in the flesh. The meat was really tender, falls-off-bone easily and the best part was; it didn't had that gamey 羊骚味. The aglio olio lying behind was delicious too. I love the al dente texture of the pasta and the garlicky after taste. Rating 5/5

7• Signature Whimsical Waffle (S$16.00)

 
- All of us at the table WOW when whimsical was served to us. All the elements on top made this dessert so pretty, we really can't bear to cut it at first. Waffle was topped with a scoop of salted caramel gelato, fresh fruits, torched marshmallows, cookie soil crumbles and drizzled with maple sauce. For the first time I saw kiwiberries, fresh figs on waffles! Yum yum! As for the waffle, texture was crispy on the outside but slight doughy on the inside. If you love buttermilk waffle, you definitely gotta try this.

- There's something else I want to highlight. There's melted sharp cheddar cheese on top of the banana slices. Chef Andy said he love cheese a lot therefore tried out something bold in his food. These cheesy banana slices tasted unique to me yet weird at the same time. But overall, I still love this waffle creation. Rating 4/5

8• Carol Mel's Deconstructed Banana Split (S$15.00)

 
- I love this interesting way of enjoying my banana split dessert! The banana fritters were so good!! Crispy, cheesy on the outside and warm inside, together with the cold gelato, it's da bomb! Keep the fried bananas coming please! 😋 Rating 5/5

9• Creme Brûlée (S$5.00)

 
- Last item to end our dinner. Creme brûlée was thick and creamy yet texture wasn't smooth enough. But I still love how the brittle caramelized top interact with this eggy chilled dessert. Rating 3/5

*******
Nicely executed new dishes with passion and creativity. Although I felt desserts flare better than cooked food itemsbut I will come back for that yummy lamb shank. Pastries were definitely up to standard as Carol came from hotel patissier background. Cosy and non-noisy environment could let customers enjoy food in peace too! Do pay them a visit if you're near Tai Seng area, your visit won't be disappointed smile
********

🚩Carol Mel Cafe
1 Irving Place
Unit 01-30 The Commerze @ Irving
Singapore
+65 6635 5755
carolmel.com

Mon to Thurs 11am - 8pm
Fri to Sat 11am - 9pm
Sun 9am - 4pm
 
Recommended Dish(es):  Lamb  Shank, Deconstructed  Banana  Split
 
Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 5  |  
Clean
 5  |  
Price
 4

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Great wine Good food Smile Apr 22, 2016   
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Categories : Bars/Lounges

[Praelum Wine Bistro]

Exploring Tanjong Pagar area, hidden along a quiet stretch of shophouses on Duxton Hill, there was Praelum Wine Bistro. A cosy place you could totally relax in, you felt it the moment you stepped into the shop. Using outstanding red color for their walls and beautiful art pieces, Praelum indeed project a "classy" yet comfortable environment. They have their own walk-in wine cellar with more than 1000 bottles of carefully procured vino.

 

 

 
Greeted politely by the head of this bistro, Gerald Lu himself, whom was also a sommelier, followed by serving us our wine and food. He even told us the history behind the wines and founder but was way too heavy for me to absorb! We tried these wines: [Wine A] White: Reichsgraf Von Kesselstatt "RK" Riesling 2014 (Mosel, Germany) [Wine B] Red: Bodegas Lealtanza Crianza 2011 (Rioja, Spain)

 

 
Although I'm not a wine person but personally I preferred the white, it was crisp and sweet.

Food that paired with our wines were delicious too. First we had:

1• Pork Parcels (S$27.00)

 
- Cream cheese Portobello cubes wrapped in bacon. Bacon pan fried till crisp and drizzled with tomato-basil dressing. Bacon was a little dry and tough but the creamy mushroom fillings improved the overall texture. Apple chutney on the side spiced up some additional sweet tangy flavour too.

2• Tarts Flambee (S$20.00)

 
- A German dish that resembles pizza. It comes in a rectangular shaped thin crust, spread with fromage blanc, bacon, onions and a sunny side up in the center. Texture was very crispy and tasted lightweight, compared to our usual pizzas. Great as a snack while enjoying the wine.

Lastly, we had fish. It's definitely a healthier choice for weight watchers!

3• Salmon-En-Croute (S$32.00)

 
- Salmon parcel wrapped in pastry and baked till crisp. The golden brown crust was so flaky and buttery, yums! I seldom take salmon because of the fishy aftertaste but I took quite a lot this time. Reason being the herbs fillings, which made up of dill leaves, basil and zesty lemon juice, wrapped between the salmon made the whole dish really delicious.

*** A cosy wine bistro to rest and relax. Although their main target was to introduce customers with better wines but the food here was quite up to standard too. Great wine paired with good food, its definitely a great spot to chill at with friends and colleagues! Occasionally, Praelum do hold private events/ classes to teach you more about wine. Feel free to contact them for more info. ***

📍 Praelum Wine Bistro
4 Duxton Hill
Singapore 089590
Tel: 6238 5287

Mon to Sat - 6pm to 1am
Closed on Sunday

http://praelum.com.sg
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 3

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Categories : Cantonese/Hong Kong | Zi Char | Roasted Meat


[Grand Mandarina]

 

 
Grand Mandarina, formerly Grand Mandarin, was known as a chinese restaurant serving exquisite fine dining cuisines. But after 2 years of operations, a new management change was implemented and new blood joining Grand Mandarina.
Mr Benson Tong, also the popular man behind quite a number of F & B establishments, including the latest Captain K restaurant, was now their new CEO. Restaurant concept was changed from previously fine dining concept to a more family oriented restaurant. Motive? To let more families come by, gather here and enjoy great food at more affordable prices. Together with Chef Eric Yeo (formerly from Marina Mandarin), new dishes were created and restaurant menu was revamped. Customized menus can be arranged if you have special dietary needs, but with additional charges.
Now, let's walk through some of the popular choices and new created dishes.
Firstly, each of us were served with an individual share of pickles. I was a little amazed as it was the first time I had pickled cherry tomatoes rather than achar or braised peanuts.

 
(1) Pickled Cherry Tomatos and Plum
- Love the tangy sourish punch which burst out in my mouth when I pop in 1 tomato. Even the plum fruit was marinated till soft, flesh falls off seed easily. Rating 5/5
(2) Dim Sum

[a] Steamed Vegetarian Dumplings with Diced Assorted Mushrooms and Vegetables in Black Pepper [S$4.80/3pcs]

 
- Juicy, chewy mushroom bits and cabbage wrapped in thin dumpling skin. A great choice for weight watchers and suitable for vegetarians too as the whole dish was meatless. Black pepper wasn't distinctive but the mushroom fragrance did made up for it! Rating 3/5
Crispy Rice Rolls filled with Shredded Smoked Duck and Bamboo Shoots [S$7.50/6pcs]

 
- I was quite fascinated with this "you tiao" (dough fritter) dim sum. Although silky soft rice rolls were wrapped around the you tiao ,the you tiao could still remain very crispy. Shredded smoked duck fillings were very flavorful and bamboo shoots gave the additional crunch. Overall taste was slightly salty so I suggest not to dip the you tiao in the light soya sauce provided. Rating 4/5
[c] Pan Fried Bun with Minced Pork and Cabbage [S$5.00/3pcs]

 
- Compared to the other two dim sum dishes mentioned above, this was the least I liked. Bun dough was too thick and meat fillings were bland. Rating 2/5
(3) Roast Meat Platter [S$104.00]
[a] Honey Glazed Bbq Pork Loin [S$18.00/portion] *Pictured 2 portions*
These were 2 portions $36

These were 2 portions $36

 
- Sweet caramelized exterior and tender meat texture, these char siew were "TO-DIE-FOR"!! Having balance of 50% meat + 50% fats on each slice, this perfect melt-in-mouth proportion made me go on for more slices! Rating 5/5
Crispy Roast Pork Belly [S$18.00/portion] *Pictured 2 portions*
$18 per potion. Pictured 2 portions $36

$18 per potion. Pictured 2 portions $36

 
- Jennifer's rule for roast pork belly "skin must be crackling" and indeed, the chef did it! Thin, crackling skin with belly well marinated. Consume it with mustard provided to give it an extra tangy touch. Rating 4/5
[c] Roasted Duck in Summer Truffle Sauce [S$32.00/portion]

 
- Usually for roast duck, I will go for the drum part, as meat would be more juicy, what about you? Well executed roast duck with crisp skin, fragrant and meat succulent. A pity when the truffle sauce beneath the duck meat was not distinctive of truffle taste, I totally don't taste it, otherwise it would be an interesting marriage between the two. Rating 4/5

(4) New Dish- Deep Fried Chilean Seabass with Crispy Fish Skin served with Egg White Crumble and Golden Broth [S$26.00/pax]

 
- Such a beautifully plated dish, by just looking at it, I'm already impressed. Chilean seabass fillet deep fried till crispy on all sides and placed on top of egg white together with golden broth. This golden broth made from red carrots was creamy, the sweetness brings the rather bland fish to life. Fish meat was firm yet texture really fine. As for the crispy fish skin and edible flower, although not necessary but they did good to make whole dish looks prettier. Rating 3/5
(5) New Dish- Steamed Wild Yam in Imperial Sauce [S$12.00/portion] *Pictured 1/3 portion*
Pictured 1/3 portion only

Pictured 1/3 portion only

 
- I love the crunchy texture with natural sweetness from these Wild Yam (淮山) slices. They may looked plain but tasted yummy on its own. Imperial sauce beneath resembles shanghai style soya sauce, with vinegar and chili buddies added, to give us slight tangy spicy aftertaste. This dish was served chill, it's great as an appetizer and also as a main. Rating 4/5
(6) New Dish- King Prawn, Silken Longevity noodles served in Coconut Crustacean Broth [S$26/pax]

 
- Using whole coconut to make double-boiled soup was the common dish you see in Chinese restaurants. But using it to cook prawn noodles "hei mee", this was my first encounter. I wasn't expecting much when it was served but one sip of the soup, you know you're in HEAVEN! This thick flavourful prawn soup filled with all the crustaceans goodness together with fresh coconut juice, so sweet, my throat nearly choke on it!! The noodle texture was soft and silky, with the goodness of the soup all soaked within, I suggest you guys to consume them quick to avoid noodles being soggy. As for the jumbo prawn, it was more of a "配角" compared to the soup but it's really firm and fresh! Rating 5/5
(7) Special Dessert- [ 雪中送炭 ]

 
A dessert made specially for us by Head Chef Eric Yeo. D24 Durian Pengat in Charcoal sesame ball crust, paired with red bean paste and coconut ice cream. It was like 2 different desserts served on the same plate but my eyes were only on the durian. Love the chewy charcoal crust with fleshy d24 durian and the colorful fruity dollops on the plate. Generous of the Chef to put so much gold flakes on the durian pengat. Red bean paste with coconut ice cream was decent too but abit tad common. Rating 4/5** A great lunch experience at Grand Mandarina with calories well spent. It would be a suitable place for gathering and celebrations especially when current new pricings were more pocket-friendly. Food were definitely up to high standards and staff pretty attentive. Private rooms/ sections available too upon request. So hurry down here to try out the food for yourselves! **

 
Grand Mandarina
🚩 325 New Bridge Road
#01/02-00
Singapore 088760
Tel: 62223355
Opens daily from 11.30am to 2.30pm (lunch)/ 6.30pm to 10pm (dinner).
http://www.grandmandarina.com.sg

[This was a hosted tasting session]
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 3

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Egg-citing Easter OK Mar 26, 2016   
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Categories : Fusion | Multi-Cuisine | Hotel | Buffet

 
[Bay Hotel Singapore- Street 50 restaurant]
This year, Bay hotel Singapore's inhouse Street 50 restaurant collaborates with local farms to give their customers a very different Easter lunch experience. Specialty egg dishes were crafted using N & N farm pasteurized fresh eggs and also quail eggs from Uncle William's quail farm.
Easter Day "The Buffet Egg-Xperience" buffet lunch from 25-27 March 2016. Priced at S$38++ per adult and S$18++ per child (6-12yrs old). Plus 15% off adult pricing exclusively for DBS/POSB credit card cardmembers on both 26 and 27 March 2016.
That's not all, good news for Street50 customers: For every 4 paying adults, there will be a free Easter Egg Terrarium. Workshop for building these Easter egg terrarium were by well-trained instructors from Gardenasia, renowned for nature-inspired events.
Terrarium

Terrarium

 
Terrarium

Terrarium

 
We tried out some dishes from the buffet line.
(1) Chinese Cold Cut

 
- A typical plate of cold dish (冷盘) which we usually sees on the table in chinese restaurant or during wedding banquets. The highlight here were the fried quail eggs, chewy yet delicious. Rating 2/5
(2) 62 degree Soft-boiled Egg with Chicken essence

 

 
- My most love dish of the night. A 62 degrees soft-boiled egg on a bed of soft, smooth steamed egg base, topped off with Brand's chicken essence. A unique combination which I never tried before but this marriage was wonderful. Delicious and I felt energized after consuming this protein loaded dish. Rating 5/5
(3) Potato Salad with Pommery Mayonnaise

 
- A little surprise when this potato salad was served because it didn't really blend in with the chinese dishes before this. Nevertheless, it tasted decent but I wished they were on a bed of romaine lettuce and mixed nuts to have the extra crunch. Rating 2/5
(4) Braised Tofu with Crabmeat and Egg White

 
- A lightweight dish with homely taste, comfort food for me. The seafood freshness from crabmeat were the key factor to the savoury gravy and egg white made the whole tofu dish more smooth. Rating 4/5
(5) Scotch Egg

 
- Eggs were too well done and texture was very dry. Meat was bland and mustard provided didn't help at all. I suggest to skip this.
(6) Over-Roasted Chicken with Quail Egg and Spicy Tomato Sauce

 
- The spiciness of this tomato sauce was mild to me but I do like the smokey aftertaste. Chunks of chicken breast meat were abit dry so it's best to go with more gravy to balance it. Quail eggs tasted great and chewy on its own. Rating 3/5
(7) XO Fried rice with Crabmeat

- My the other loved dish apart from the 62 degrees soft-boiled egg. You could smell the fragrance of this fried rice even before it touches the table. Fried rice tasted very homely, just like how my mummy would have prepared it and rice texture 粒粒分明. Scoop some sambal chilli from the prawn dish and take together with this fried rice. It will definitely up your taste palate. Rating 4/5
(8) Sambal Prawn with Quail Egg

 
- Sambal chilli used for these prawns were good enough to give me the spicy kick! Prawns were also fresh and firm, I totally don't mind consuming more pieces smile Enough said about the quails eggs as a few dishes mentioned above have them. Rating 4/5
** Overall experience was pleasant, most important was great company with a group of foodie friends. Food were decent but could be better. Service was good and price was reasonable. Most fun part was hands-on building my own terrarium and knowing a lot facts about eggs. ** 
Terrarium

Terrarium

 
🚩Street 50 Restaurant and Bar
Bay Hotel Singapore
50 Telok Blangah Road
Singapore 098828
Dining reservations: +65 68186681
www.bayhotelsingapore.com
Opens daily 6.30am to 10.30pm
 
Other Ratings:
Taste
 3  |  
Environment
 3  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Categories : Multi-Cuisine | Hotel

[York Hotel] Penang Hawkers' Fare 2016
Good news for all! This year, York Hotel Singapore is back to celebrate the 30th Anniversary for their renowned Penang Hawkers' Fare Buffet, held at their White Rose Cafe, Level 1.
White Rose Cafe

White Rose Cafe

 
They brought in 12 stalls this year and 3 sessions throughout 2016:
- March 11 to March 27, 2016
- Sept 2 to Sept 18, 2016
- Dec 16 to Jan 1st, 2017
Response was really good and NO RESERVATIONS entertained, walk-in-only. Lunch 12noon to 2.30pm / Dinner 6.30pm to 10pm.

 
Weekday Priced at $29++ Adult / $20++ Child below 12 / Weekends Priced at $33++ Adult / $20++ Child below 12
If any of you interested to learn how to make their prawn noodles, assam laksa and ban chang kueh, last chance on 19 March 2016. Limited seats, call 68301156 to register now.
Here were some highlights from their Penang hawkers' fare buffet:
(1) Penang Assam Laksa

 
- Assam laksa, the best item I had that night. A bowl of thick bee hoon (rice noodles), soaked in pipin' hot broth made from fish and tamarind. Sourish, full of flavours, so SHIOK! Topped with pineapple slices, chilli buddy, shredded cucumber, torch ginger and complete with a small spoonful of prawn paste. I can have this everyday! Rating 5/5
(2) Prawn Noodles

 
- This bowl of "hae mee" (prawn noodles) wasn't as impressive as the laksa but was definitely comfort food. As told by the hawker chef, broth was made from piles of prawn heads, pork ribs and shells to obtain this robust consistency but I wished the taste was much stronger. Prawns given were really tiny, pork slices too dry but the rewarding part? Lotsa crispy pork lard! Rating 3/5
(3) Lor Bak

 
- A snack resembling our local fried prawn fritters (五香虾饼), this Penang version came with only 4 items; deep fried prawn, sweet potato, tau gua (fried beancurd) and handmade five-spiced meat roll. I love the meat rolls most while the other three were rather common. They were well marinated with good amount of chinese spices, not overpowering, while the meat was firm and juicy. Rating 3/5
(4) Penang Rojak

 
- This interesting plate of "chinese salad" caught my attention because of the ingredients used. Instead of the usual tau pok (fried beancurd skin) and dough fritters we had in our rojak, Penang version had jambu and green mango in it. Love the crunchiness of the fruits mixed in with the thick flavourful rojak sauce (prawn paste) and fragrant grounded peanuts. Not everybody could accept the pungent smell of prawn paste but I can and I quite like it. Rating 4/5
(5) Char Kway Teow

 
- Longest queues were found infront of this char kway teow stall. Everyone patiently waited, just to get their hands on this Penang's renowned char kway teow. A small plate of fried flat rice noodles in soya sauce, loaded with bean sprouts, spring onions, cockles, egg and prawn. Fragrant, savoury, semi sweet and least oily! It's a waste that my plate of CKT doesn't carry that smokey "wok hei" taste otherwise it would be perfect! Rating 4/5
(6) Kway Teow

 
- An ordinary looking bowl of dry kway teow with fishballs and shredded chicken. But the base sauce for tossing the kway teow was so yum! A mixture of Penang sweet sauce, dark soya sauce plus sesame oil, these sauces' combination seems so simple yet delicious and satisfying. Rating 3/5
(7) Pasembur

 
- This year's new item. A mixture of shredded cucumber pile, potato chunks, fried beancurd, Egg slice and thin crispy dough biscuits. Special? Yes, the sauce! The orange-coloured sauce on top was made from sweet potato! Sweet and slight grainy, interesting fusion taste when consume with the ingredients. Rating 3/5
(8) Ban Chang Kueh

 
- Crispy, sweet, buttery, loaded with lotsa grounded peanuts, so yummy so IRRESISTABLE! Nuff said smile Rating 5/5
(9) Chendol

 
- Personally, I felt this chendol wasn't as authentic as those I tried before, especially these greeny pandan jellies (If you know what I meant). Kidney beans were nicely done and not mushy, the thick caramelized gula melaka was a highlight too but I prefer the portion to be more. Rating 4/5

 

 

 
Other stalls' delicacies include Nasi Lemak with Nonya Chicken Kapitan which had very fragrant coconut rice and nicely done ikan billis chilli, Oyster omelette which lack crispiness, Cuttlefish Kangkong and dessert Ice Kacang.

** The whole dining experience was really good, especially when dine with good friends. On site situation was crowded, even on a weekday Tuesday night, but all customers were really discipline and queued politely. Despite the long queues and busy nights, the hawkers cooking at individual stations were all smiles throughout. They were also kind enough to tell us more about the food recipes when asked upon. Thumbs up! Although each dish came in small portions but you could queue again for your favourite choices, it's buffet!!
For the price of $29++ on weekdays and $33++ on weekends, this deal was definitely worth! Hurry down before this fare ends on 27 March 2016. **

York Hotel Singapore
📍21 Mount Elizabeth Singapore 228516
Tel: 67370511
Open daily.
http://www.yorkhotel.com.sg
Nearest MRT station: Orchard
Exit to Far East Plaza, walk across the big carpark from Goodwood Park Hotel and you will see destination, York Hotel.
 
 
Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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