Chinese New Year is here as well as the season for festive mass meals like hot-pots and yusheng. But unlike in the recent past, families that traditionally dine at home have taken to restaurants for a fuss-free reunion dinner. FreshGrads checks out JPot at VivoCity as a choice for the yearly reunion dinner.

THE FOOD:

Each person has an individual stove of which they can choose from seven different types of soup bases: JPot Superior Broth, Bak Kut Teh, Herbal, Laksa, Silky Porridge, Tom Yum and Vegetarian.

The other soup bases were good but the Superior Soup Broth was especially outstanding. The Bak Kut Teh soup, on the other hand, was less than satisfying and way too peppery when boiled long enough. All soups can be re-filled as many times as you like.

There is a wide range of sauces and suggestions for mixing them. We liked all the suggestions for mixtures and particularly liked the sweet garlic chilli sauce just as it is. There is only one sauce bowl per person in the table setting but servers will promptly dish out more when requested.

Now, finally to the mains. What JPot offers other steamboat outlets probably do as well but what makes it stand out is the amount of thought put into preparing the food and its quality. We felt that steamboat has never been so meticulously prepared at JPot. The well-thought presentation of their raw food and the interactivity required really made steamboat more fun. For one, fish meat is presented in a tube form and diners are encouraged to go the do-it-yourself way. For the lazy, ask and the servers will do it for you.

Quality is a highlight at JPot. There is nowhere else in Singapore you can get high-quality meats for hot-pots, such as Sri Lankan crabs, Wagyu ribeye and Kurobuta pork and more. As promised (and probably guaranteed by the price you are paying), the scallops are fresh, succulent and sweet, as were the Red Garoupa fish fillet, and only king-sized prawns were served. Spinach Tofu was pretty bland but passable when dipped in their delicious sauces. Beef the way we liked it - very thinly sliced. And they weren't kidding when they said Live Sri Lankan Crab. The crab was so fresh that it was still moving when we put it into the soup despite it being already chopped up. However, the Sri Lankan part about the crab was downsized quite a bit. And as mentioned, this is one of the few places you can find quality Wagyu Ribeye and Kurobuta Pork for steamboat.

JPot also offer a limited Dim Sum selection, which includes Shrimp & Wood Fungus Dumplings, Fried Fish Skin and Fried Wanton among others.

The set lunch is a pretty good deal starting from $9.80. Ala carte ordering tends to add up to more than you expect to pay. Be prepared to pay almost twice you have to pay for the typical Bugis street style steamboat for the food quality and hygiene, air-conditioned location, and ambience. Otherwise, it may be better sticking to the cheaper alternative.

THE MOOD:

JPot offers a nice harbourfront view of Sentosa and the construction it is undergoing right now. FreshGrads suggest you make reservations for the limited seats with a view though. Reservations could be made online at their website.

By its affiliation with Jumbo, it is no surprise the decor within is more classy than your typical road-side hot-pot restaurant. We liked the well-spaced out seating but are disheartened by the lack of communal dining tables - our group of six was assigned to two separate four-man tables. The food may be good albeit the steeper pricing, but if they run out of tables big enough to accommodate your family, it might be better staying home or dining elsewhere. After all, it is reunion dinner. Otherwise, JPot is a good choice for a hot-pot treat.

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How would a Malaysian chain serving Cantonese cuisine fare? Would it be up to the mark or would it stay "Malaysia Truly Asia"? FreshGrads was recently attracted by the cleverly placed Steamed Pig Buns advertisements in ION and checks Canton-i out…

THE FOOD:

First came the XO Carrot Cake, which was crunchy and well sautéed in XO sauce though we know of similar dishes done better elsewhere.

Next, the signature dish of Prawn Wanton Noodles consists of springy noodles and fat wantons bursting with flavour. The ingredients for this dish is said to be imported from Hong Kong. But again, it is not distinctive enough for me to return to the restaurant for.

What would make us return to Canton-i for would be the porridge. We specially loved the silky smooth and creamy porridge. According to the server, it consists of the three different grains of Japanese pearl rice, Australian thin rice, Thai fragrant rice and with dried scallops added for sweetness. The chefs start preparing the porridge at 7am daily. Perhaps that is why porridge at Canton-i is much thicker and better than that of Crystal Jade. The you tiao was also excellently crispy.

Another hit was the Roast Pork and Roast Duck combined platter. Both wood-fired meats were perfectly executed. The skin had the crucial crispiness to it, while the meat is moist and tender. Definitely something we would return for as well.

And finally arrives the adorable Steamed Pig Buns. Each order of the buns comes in pairs. The red-bean filled buns were tasty but nothing to rave about. Still, it served its purpose of attracting customers, especially kids, to the restaurant. Another dim sum you should keep in mind is the Steamed Golden Egg Yolk Custard Bun but do beware of the warm liquid egg yolk that spills out as you take a bite. Diners should also note that dim sum ends at 5pm to prevent disappointment.

THE MOOD:

White birdcages, pretty butterflies motifs and flora prints adorn the interior of Canton-i, intended to bring it to a garden-like atmosphere. The male species, however, might just be a little put off by the predominantly pink and white decor.

We were puzzled by the rumours of flies in Canton-i - how did those flies get into such a high-class, air-conditioned shopping mall and up three levels to the restaurant. We were fortunate enough to find Canton-i fly-free with brisk service when we visited.

However, diners might want to think twice before heading to Canton-i well above the basements of ION - its prices might deter you. Though its dishes are slightly costlier than Crystal Jade for similar cuisine, they are tastier as well. DBS Card members may fray the cost with a DBS promotion from now to 31 December 2010. With a purchase of above $100, members will receive a $10 DBS voucher.

The French Stall did it again. The fuss-free French restaurant that can be likened to the French equivalent of Botak Jones is now closer to home for lucky residents in Ubi. Only this time, it is bigger and better in both service and space.

THE FOOD:

Helmed by chef-cum-owner Mr Xavier Le Henaff, a two-star Michelin chef with more than 15 years of experience in 5-star hotels, The French Stall offers an extensive menu in a casual setting with wallet-friendly prices.

A three-course set meal here costs $16.80 and comprises of an appetizer, a choice of main course as well as a choice of dessert. Iced water is served free.

To work up the appetite, the French classic onion soup comes with two bite-sized slices of baguettes well soaked and topped with squiggles of cheese. Here, the meal begins with a slight disappointment, as the cheese is not authentically baked with the soup.

Next, the main course of Baby Chicken with Mashed Potatoes arrives promptly - a tender, moist chicken leg perched on a bed of well-seasoned and buttery mashed potato.

For the pork lovers, try instead popular main course, Pork Belly with Lentil and Red Wine - three thick slices of slow-braised pork belly accompanied by a mishmash of lentil, tomato cubes and brown sauce. The light, bland taste of the lentils offsets the guiltily intense flavour that oozes out of the tender braised pork belly in between bites which can be an overkill.

The classic crème caramel, a melt-in-your-mouth silky smooth egg pudding crowned with caramel sauce, ends the meal on a sweet note. Here, the dessert is not willfully drowned in sauce but tastefully sufficient.

Also, try the lemon sorbet. The refreshing scoop of sweetened ice leaves a sourish-sweet tingle on the tongue.

A word of advice: Go with an empty stomach.

The French Stall is the least french here with its generous portions.

Despite some disappointments such as an unauthentic non-baked onion soup, the food at The French Stall gives bang for your buck and remains a good choice for french food in the area.

THE MOOD:

Like its flagship restaurant in Little India, the quaint French kitchen offers fuss-free French dining. What’s more, the second and bigger branch offers comfortable spacing between tables and ample parking spots. Baby seats are provided for families with kids and the crowd comes in a good mix of locals and expats.

The restaurant is non-conditioned with mostly alfresco seating - cosy seats beneath rustic ceiling fans which evoke a laid-back atmosphere and that furthers tempts the appetite with periodic aromatic whiffs of freshly baked thin-crust pizza.

For images, visit http://www.freshgrads.sg/index.php/articles/lifestyle/food/778-the-french-stall.html!

Raj restaurant situated at No.76 Syed Alwi road is another delight for all vegetarians. It is one restaurant that offers its patrons everything from all varieties of thosais to both South and North Indian set meals.

THE FOOD:

It is Raj’s a la Carte dishes that are true gastronomic treats.

For starters, I would advise diners to try their samosas & vegetable sheik kebabs to prepare the digestive system for the main dishes.

For the lovers of Indian bread, there is a breathtaking range of naans & rotis from garlic tandoori (wheat grain) naan to kashmiri (topped with dried fruits) naan, of which is probably enough to calm the hunger pangs of the average person. There are also the plain chappati (Indian flat bread) and romali roti (paper thin bread).

As for the side dishes, they are separated into three broad categories, namely the several different varieties of dahl, cheese & vegetable dishes. Some, like my elder son, simply consider their palak paneer, which is a dish made up of spinach & cheese, irresistible.

Diners who cannot resist the soft texture of mushrooms will not want to miss their 'Kadai mushroom' dish which has a rich flavour of mushrooms, cheese & vegetables in equal measure of spicy sauce.

Next is a broad range of vegetable dishes. My own favourites include two ladyfingers dishes and the navrattan korma dish. Of the two ladyfingers dishes, one known as bhindi masala is cooked in a spicy tomato and chilli sauce while the other known as bhindi jhodpuri is cooked in a sweet and pleasant tasting creamy sauce. However, when ordering them, it is advised for diners to inform the waiter to go easy on the oil as such dishes in Indian restaurants tend to come soaked in oil. The navrattan korma dish, too, comes in a creamy sauce with a delightful mixture of fruits. The dish is unique; quite unknown anywhere else.

Lastly, for drinks & dessert, I would recommend lassi – sweet, sour or mango flavoured, Indian ice cream kulfi or, for those with a real sweet tooth, the gulab jamun (sweet donut doused in sugar syrup).

Price? It is nothing much to worry about or I wouldn't have gone there in the first place.

THE MOOD:
The restaurant, which aims to serve quality vegetarian food in a clean and appealing environment at attractive prices, is adorned in modern furnishings with simple, almost bare décor. Service during peak hours, however, may get tardy at times.

For images, please visit http://www.freshgrads.sg/index.php/articles/lifestyle/food/787-raj-restaurant.html!

One needs a beer. Another wants an ice chendol. And the third is really craving a shot of espresso. With such difficult people to feed, Olio Café is the place for you.

The Food:

Olio Restaurant and Café prides itself on its paradoxes. The menu is one great example – offering an array of dishes like Thai Chicken Mango Salad alongside Moroccan Mixed Lamb Grill, Italian pizzas and pasta, and Japanese curry rice. The adventurous can also get a Beef Rendang Lasagne, a fusion of east and west.

I wondered though, how on earth was the chef going to get every dish perfect. But fortunately for him, my companions and I were there for Olio Café’s high tea.

Our favourite cake by far is the Olio Sizzling Brownie. For $6.50, enjoy a mish-mash of cold and warm delectable brownie drenched with hot fudge on a hotplate. A generous scoop of vanilla gelato and finely chopped nuts completes this definite must-try. A warning though: Finish it fast, before the chocolate sizzles away.

Another choice would be the Chocolate Mousse Cake ($6.30). Layered chocolate cake of fudge and deliciously sinful dark chocolate, topped with chocolate sauce and – you guessed it! – chocolate cream, it is a dream come true for chocolate lovers. Well, it was love at first sight for me.

To offset the chocolate, we also ordered an Apple Blueberry Pie. Though not on the menu, it looks so appetizing in the cake fridge that we just had to try it. However, the golden-crusted pie disappoints in the taste department – the fillings tasted like blueberry-flavoured apple sauce. My biggest grouse is that it lacks the homey feeling a truly good apple pie gives.

Coffee was no grand affair either. My companion complained that her Long Black lacks the aroma that a rich coffee would have and it was overly bitter. Being a fan of coffee and an ardent chocolate lover, I tried the Mocha. It was rather disappointing. Personally, I thought it tasted like chocolate drink Milo.

The Mood:

Olio Café is a comfortable place for soulful respite. Take a break from shopping (its Marina Square branch) or studying (NUS and Kaplan City Campus). The modern mirrors and glass panels are complemented with homey wooden counter and shelves. Clean minimalistic-looking booths paired with brown leather armchairs tucked against the wall.

One big plus point is the excellent customer service. The service staff is friendly and efficient – the staff serving me could actually make order-taking feel like a friendly conversation.
In all, Olio does deliver its promise of “Affordable Luxury”. Though its use of paradoxes in the menu still makes me worry about the quality, Olio has an appealing mish-mash of factors that can draw the crowd.

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