Now I'm going to let you in on one of my best kept secrets so If you've been following my reviews, you're in for a treat.

Yes I am picky when it comes to Japanese, and even more so when it comes to noodles. I love Keisuke so much that I'm a tad afraid after this review, all you openricers will start swarming there and that I might need to starting getting in line or making reservations on my next trip.

The first overseas store by celebrity ramen chef Keisuke Takeda, known for his shrimp consomme in French restaurants. (Yay, I'm feeling lucky he has chosen to venture to SG!) Keisuke has a great ramen menu, with mainly 3 types of broth. Pork, Prawn, and Miso. They offer a variation for each type, and an option to have spicy miso too. I've tasted all 3 types and I'll have to say the Pork and Crab both are both winners.

The prawn broth is reminiscent of prawn mee: think beautifully firm noodles in a robust and think prawn broth, with flavours igniting your senses. The pork broth too was thick and flavorful (You can request for a stronger flavor intensity but I chose normal). Noodles too, can be requested to be hard, normal or soft depending on what you like.

Sides include Teriyaki Chicken, Ajitsuke Tamago (soy sauce boiled egg) , and Gyoza (served with White Vinegar) which were all good. Except that I requested for theTeriyaki chicken to be done less salty, and the staff gladly obliged my customized order.

Service here was exception and attentive, and wait staff take it as far as to go on their knees when taking your order. Which made me feel kinda uncomfortable.

I loved the fact that they served Ice water, and for sometime recently, they've been handing out loyalty cards which you can stamp to redeem a bowl of noodles once completed, as well as a complimentary Ajitsuke Tamago coupon for use on your nx visit.

i've been to Bakerzin many times and the service here is often immaculate with attentive staff greeting diners with smiles. They are patient, polite and ready to offer diners suggestions when quizzed.

I'm not sure when they started having this promotion but there happened to be a free flow of artisan breads this evening where you can help yourself to a basket of pre sliced breads, pop it into a mobile oven they have, and help yourself to the balsamic vinegar and olive oil. Not the highlight of our meal but definitely a nice thing to have.

My boyfriend and I were back tonight to have their pasta, perhaps it's because some of the dishes were concocted by the chef that helms the tampines branch, the pasta here was nicely done and toppings were more generous than the time we had the same dishes at the Jurong Point Mall.

Overall, tasty pasta, with generous servings of bacon in the carbonara, and lots and lots of mushrooms in my al fungi pasta. Topped with nicely fried garlic .

We also had the mushroom soup that come with chunks of bread as a topping. The soup tasted vaguely like it had spice in it. It was hot and goes down smoothly on the throat. However I'm not sure what's in it that made it taste out of the ordinary. I had the soup twice and the taste was reminiscent of curry powder. Have a taste yourself to find out what I mean.

I'm also a huge fan of their Mochi . Available on the dessert menu/ dessert counter displays. I bought an entire box during Chinese New Year, and love to have it because the skin is thin yet chewy, it also wasn't overly sweeten.

Ran by the good folks who gave you 1-Caramel and 1-Rochester. 1-Altitude is their newest addition to the group. 1-Altitude occupies the top 2 floors and the roof of the OUB Building - it features Stellar, a fine dining restaurant; 282 and City Golf, a sports bar and indoor golf simulator; and 1-Altitude, the highest rooftop bar in not just Singapore but the world.

Its menu is designed by Group Executive Chef Christopher Millar who is Australian but largely 'french styled' in the way he cooks. I had the 120 communal dinner set which cost SGD120++ and features homemade charcuterie and top-grade Jamon, insanely fresh sushi, an oyster bar (Shuck them gd), a wood-fired grill and rotisserie, and an all-new Patisserie selection from 1- Caramel.

I had namely the Unagi roll with avocado and Unagi sauce, Spicy tuna roll with katsuo furikake and spring onion, Swordfish roll with fresh crab meat, prawns, aka miso and aonori, Ocean trout sashimi ( of which I'm told costs alot more than Salmon)
Sustainable blue fin tuna (which lead to me quizzing chef Millar on his sustainable focused menu), and finally Squid sashimi served with fresh grounded wasabi.

The most interesting of all was the squid sashimi which Elaine ( a fellow reviewer) would know I failed badly at picking it up with my chopsticks not once,twice but closer to five or six times. In the end she fed them to me. Looks like I've to insist on sushi prepared ala minute from now on, just like 1-Altitude.

While the folks at my table were really game when It came to tasting rabbit's meat which came with the Chaachuterie tasters I hesitated for a good 30mins. Now we were told that it was farmed rabbit meat. Farmed rabbit meat tastes like chicken, it's white meat as opposed to wild rabbits which are red meat. In my opinion, I'll rather have that poor bird again (yes the chicken), than to venture into experimenting my taste buds with rabbits.

Thumbs up for 1-Altitude's house cured ham and their brillant selection of sausages. Here's what comes in a tiered platter awaiting to be savored.

Wagyu bresaola - Stellars own home made wagyu beef bresaola
Italian style air-dried beef
Jamon Serano
Spainish cured ham similar to proscuitto
Jamon Iberico Bellota acorn fed
Spanish Iberico acorn fed cured ham
Proscuitto de Parma 20 months
Italian cured ham
Cotechino
Italian sausage
Chorizo
Spanish sausage

A clear winner too was the Truffle risotto with Maine Lobster - ample shavings of black truffles atop rice baked and moistened with shellfish stock and generous servings of lobster meat, it sat well in my tummy and unlike other risottos I had, I didn't get that 'I'm stuffed' feeling. Each spoonful was a hearty burst of delight that got me hooked further.

Don't forget to try their creamy Paris mash potatoes, hand churned goodness bound to have you wanting more. It comes with their wood fired grill wagyu and perhaps certain other dishes too!

And just for fun - Guess what's umibudo, something I spotted on their other menu.

Umibudo (sea grapes) is a type of seaweed snack harvested on the Okinawan island of Miyako and it is served at 1-Altitude, it's something I hope to try soon!

Michelangelo's was one of the first few dining outfits to line the then holland village back in 1995. Spotting a new look since last October, the restaurant which used to resemble an Italian tavern had its frontage knocked. The newly decked up walls feature framed black and white stills of famous Italian personalities, the restaurants soft lights are also perfect for dates. For starters, I had a warm spinach salad tossed with bacon, walnut, vinaigrette and crumbled Greek feta which felt a little too acidic on my tongue.

How about some seafood spiked with a famous tipple? The crowd pleaser, Michelangelo's Penne Sambuca came with generous servings of fresh, plump, tiger prawns sauteed with chilli and sun-dried tomatoes left to Simmering in light tomato based cream and an indulgent shot of 50cl Sambuca. To round of this indulgent Italian dinner,I made a beeline for the sticky date pudding complete with toffee sauce that made my taste bud sing. So I say make a date and saunter by.

Ruyi, which means ‘as one’s wishes’ in Chinese, is the first fast-food Chinese restaurant to be introduced in Singapore by the Tung Lok Group. Aimed at diners in search of convenient, good quality Chinese meals at affordable prices and served up pronto, The restaurants offers a choice of over 30 items, ranging from rice, noodles to dim sum delights. My 2 favourites were the minced pork noodles, and carrot cake. Prices were 7+ for noodles to $0.60 or 1.20 for a slice of carrot cake.

Their take away packaging is surely convenient. I chose the Zha Jiang Mian (Stewed Minced Pork Noodles) as a takeway and it came with my noodles in a paper bowl, stacked on top with a container that held my stewed meat sauce, which I could easily just empty into the noodles when I was ready to eat. No comments on the interiors as I left in a hurry but packed to the brim during lunch hour, so beware. It's kinda a sign that the food is good isn't it?