Helmed by Nick Yen, a taiwanese american, and celebrity Japanese mixologist Tomoyuki Kitazoe. Orgo is short for 'Organic Chemistry' but the bar boasts more than just drinks made with organic ingredients for the trained palate. Book in advance as I went without a reservation and it was close to impossible to get a seat on a friday night without one.

Avante garde cocktails coupled with panoramic views of the Marina Bay area and 'ice cubes' are what set Orgo apart from the rest of Singapore’s bar scene. Chilli salt, soursop, calamansi, dragonfruit and just some of the ingredients they use in their extensive range of cocktails.

I tried the strawberry margarita which comes with a huge frozen top that resembles a mini 'ice kachang', The soursop and calamansi which men will be afraid to admit that they like it too. While a friend tried an extra dirty martini and a mojito.

While the drinks were refreshing. needless to say after 4-5, you'll kinda need a glass of water to dispel the effects of alcohol. What came as a surprise was Orgo does not serve water from the tap. Not even after we asked for it thrice. We then had to settle for a bottle of Fiji water.

Orgo offers two options for seating. From an expansive outdoor deck or the indoor "Ice cube" areas.

Drinks were about 18 on the average. I'll love to go back but my only grouse is their "We do not serve water policy". Before we left as well, we had to wait for over 15minutes to get our bill even though there was close to on one left at the bar.

Opening hours: Daily: 5pm-2am

Happy Hour: 5-8pm

Nestled in the lush greenery of Bishan Park, the Canopy @ Aramsa houses not only 1 restaurant, by a vegan outlet -The Green Room, and a Spa - Asmara all upon its location.

Run by formal TV personality, Ms Jazreel Low, the CEO of Asmara Lifestyle group and open since 2007, I couldn't believe that I only came to know about the place this year.

A popular spot on weekends in this large park undergoing major revamp of what we heard include a river with water sports activities, The Canopy has a dedicated brunch menu as well as complete lunch and dinner menus, the location also boasts a Liveband for entertainment on certain days of the week as well as kids crafts for those who want to bring Junior on a weekend afternoon.

For starters, we had the Mango Prawn Salad - a cold fish with prawns perched on a soft bed of salad doused with mango sauce and mango cubes with nata de coco. The prawn was firm and tender, needless to say it went very well with the tangy mango.

We also had the Margherita Pizza, which was thin crusted and baked to perfection. Aromatic and not too salty, this one's a winner.

My favourite dish of the night was Canopy's Asian Chicken Pasta, maybe it's because I'm biased towards things that tingle. I loved how the chilli worked up my appetite, and how the pasta was not overcooked. My friends and I also tried the Bavarian Platter which had an assortment of sausages with mashed potatoes and sauerkraut, I liked the sausages and I'm sure any Male diner would. But the sauerkraut tasted a little off. Or rather I've had better sauerkraut.

Another interesting dish was the Green Curry Pasta, nicely done and definitely creative, it came with a generous portion of green chicken which was lip smacking tender.

We also were treated to some cocktails, such as the lemongrass mojito and the sunday sundae, and another which tasted like a choco-tini, but with peanut butter innit.

To sum it up, The Canopy does have a wonderfully varied menu. It's a great place with the perfect ambiance, allowing guests a reprieve from the hurried daily lives of Singaporeans and the maddening crowds.

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!