Last month I was honor to be selected as one of the 5 winners from the first OpenRice Singapore TweetUp contest at their facebook and twitter list on #ORTU. Every week you can participate in their weekly contest to be one of the winners to join the team to an exclusive meal together with other fellow foodie in Singapore.

Although that is not my first time on board the Singapore Flyer but it will definitely be one most memorable experience that I had. This Full Butler Sky Dining starts from either 7.30pm (Check In: 7pm) or 8.30pm (Check In: 8pm) daily with a chance of different menu every two months.

For starter that night, we are having “Marinated Tuna Seaweed Furuke” where the Ahi tuna in Japanese spices was laced with kumquat pommery dressing and accompanied with olive honey tomato and daikon cress. The honey tomato and daikon cress was very appealing for both sight and taste. Overall, this is a great starter, which is also served together with some baguettes of two different toppings.

The Main Course menu for June& July are salmon, chicken or lamb. And my choice of for the Main Course is “Arctic Char Salmon Escalopes”. It consists of two pieces of salmon steak stacked on top of the mashed potatoes patty, asparagus and etc. Beside it, there is a shooter glass with some ginger soya gravy to accompany the dish. The taste quite good but the salmon seems to be a bit too try if you don’t dipped it in the ginger soya gravy.

This can be a great treat for couples to celebrate anniversary events or just to pamper your love one for their love, tender and care. I am sure they will be delighted and filled with joy while enjoying the beautiful scenery and food.

To find out more about this lovely event, you can pop by to my blog for the full review here :
http://cuisineparadise-eatout.blogspot.com/2010/07/sky-dining-singapore-flyer.html

According to those who frequent this restaurant, reservation booking is always recommended to avoid the crowds or waiting time. As we are pretty late for lunch after church service around 2pm, they are barely any large crowds in it. Upon stepping into the Vivo City branch, we are captured by it beautiful interior design with crystals lighting, full-length windows, paintings, dragon statues coiling the pillars and etc. And you can also notice from the photo, even their restaurant name “无招牌” is uniquely engraved on the chopstick as well.

First to be served is this "Steamed Japanese Beancurd with Diced Seafood". Each beancurd is stuffed with fresh seafood like prawn, squid, fish and some mushroom. It is served together on top of the steam egg custard with some green vegetables. The texture of the egg is so smooth and silky that makes it goes very well with the seafood beancurd.

The "White Pepper Crab", the flesh of the white pepper crab was succulent, firm and well-infused with their special concocted white pepper powder seasoning and spring onion which makes it finger licking good. This dish will taste rather a bit spicy for those who can't take spicy food.

The Chilli Crab was fantastic at least it didn’t have the distinct tomato ketchup taste and it is served with the fried mantou. The fresh Sri Lanka crab is cooked in their signature robust chilli sauce flavour with prawn paste, garlic and other ingredients. Everyone loves to dip the deep-fried mantou with the egg sauce which make the taste even better. Since I am not really a crab love and it find it too time consuming eating each parts of it, I rather go for a few deep-fried mantou in the egg gravy.

Other than visiting KaiKai and JiaJia, this is the second reasons of our visit to the Giant Panda Forest. I was first attracted to these cute panda food from two of my instagram friend's posts and although the Panda shaped like steamed bun is overrated for it's price it is so cute and irresistible from trying it.Giant Panda Cappuccino (S$5.50) is equally cute as compared to the Panda Pau and it is a "must order" so that you could get a set of this adorable pandas to accompany you for breakfast or tea-break.Panda Pau is shaped to look alike like a panda head and it is filled with sweet and fragrance red bean paste which similar to "steamed red bao (豆沙包)" but with an over-rated price of S$2.90 each or 4 for S$11.50. Although the items are pricey but yet you still can almost all the occupied tables are having at least one of this Panda Pau.

The boss of the stall was an ex-taxi driver who loves food and decided open a Char Siew and Sio Bak(Roasted Pork) stall for his passion and love on eating his favourite Char Siew and Sio Bak. The Char Siew at this stall is not those usual "Reddish Brown" coloured but rather light and natural in with a layer of honey glaze and tender and juicy meat. For me, I prefer their Sio Bak over Char Siew as I love it's crispy skin(on top) with the soft texture from the meat that infuse with a light fragrant of spices which makes it that goes well with white steamed rice.

The chicken at this stall is so smooth and tender with juicy meat and springy bite that makes you keep eating it. Somehow the few of us who tried the chicken also agreed that it has indeed being cooked and properly chilled to achieve the firm and yet not oily skin. Other than our favourite drumstick portion, we also tried their skinless chicken breast, which I thought it might be just another plate of tough and tasteless chicken breast meat. But I was wrong, after trying a piece of it I was surprised on how soft and fragrant it taste.