A good way to spend some cozy evening chilling out would be a slice of sinful dessert from TCC. Dark devotion is super sinful especially when the chocolate started oozing out of the cake. It is definitely too sweet to eat on it's own BUT when you take a spoonful together with the vanilla ice cream, you get a good blend. The vanilla ice cream actually helped to equalize the over powerful sweetness of the molten chocolate.As a huge lover of English breakfast tea, it wouldn't be surprising that I ordered the special breakfast tea. The tea is very thick but I like how I can keep topping up hot water. The quaintly tea set make the experience all the more enjoyable. I prefer see through tea cups than those white porcelain type.

After my not so nice experience with this brunch when they first open their doors in Singapore, I thought it would be time to go back again to see if there is any improvements. Ordered the Citrus Bliss for my drinks. Not a bad concoction! It's tangy, refreshing and not overly sweet. I like the fizzy feeling that came from Sprite. ($4.90).For my main course, I ordered my usual 1/4 chicken with extra hot peri peri sauce and 2 sides. I chose Mediterranean rice and grilled vegetables. I find the chicken alot better than before. What used to be dry and hard has become really juicy and tender. The extra hot peri peri sauce is still not hot enough. I am still wondering why the taste is so different from what I had in Melbourne but I guess they are trying to localize the taste. The Mediterranean rice is yummy and you can really taste the flavor from the first mouthful. Grilled vegetables have improved alot also. The carrots are cooked well now. ($14.90)

Wouldn't mind dropping by again if I'm around the area.

Heard so much about this place and decided to have our gathering there. Started by husband and wife duo, Paul Ooi and Hannah, they brought in authentic quality Penang cuisine by a team of chefs from Penang. Paul grew up in a traditional Nonya environment where flavors and high quality standards are part of his life.My first dish on the table was the assam laksa. It's delicious. I'm a big fan of assam laksa and so it's not surprising that it's the first thing I'm after. Although it just a tiny bowl, you get the entire flavor all packed in one. I like the taste of the soup base. Drank up the entire bowl.Again, the soup base is yummy. Although you can't taste much sharks fin in the little bowl but hey, for the price we are paying, it's good enough. It's not always about quantity but also quality. What's important is that they top up the food really fast. I watched from afar and notice that service crews were on their toes to check on the food. Once it runs low, they top it up almost immediately. My third dish was the penang fried kway teow. Not a very big fan of white fried kway teow...I prefer the black ones. But this one has nice fresh ingredients and they are included into the kway teow sparingly. I think they have more ingredients than kway teow.The chilli crab is lightly spiced. I do not find this dish overly hot so it's definitely safe for the stomach. Love the springy feeling of the meat. Cute mini man tous are on the side for those who like to dip man tou into chilli crab gravy. I made this rojak myself. You can find this at the dessert corner. There's a whole lot of ingredients to choose from and you get to choose what you like to be stirred in because, well...it's a DIY station.Wanted to do this myself too but the chef was there. So she did it for me which is good because I'm definitely gonna mess up the whole thing. I love cuttlefish and this dish confirms my love. I had wanted to take the nasi lemak but I was too full from all the good food I had earlier so I only took the ikan bilis and cucumber. Well, at least it's part of a nasi lemak dish. The ikan bilis is super crispy even after leaving it contact with air for so long.For desserts, I made my own rendition of ice kacang. It was actually a combination of ice kacang and chendol but without the brown sugar sauce. Ended the entire dining experience with gui lin gao which I think was one of the better desserts I had in most of the buffet restaurants. You can actually taste the bitterness of the jello.

Thumbs up for the food and of course the rate at which they top up the food. Water jug replacement on the table is abit slow though. Can be improved. Price is also reasonable for the quality and the selection I'm getting. We paid $26.90++ each for the Friday dinner. Good value for money!

Chiso Zanmai opened it's doors to business on 23 February 2012 replacing the defunct Fishermans Market which ended operation on 13 February 2012. Not to worry, this 200 seater restaurant is still run by the same management team and best of all, the restaurant manager is still Mr Uyama. The Japanese cuisine in Chiso Zanmai is very authentic thanks to the hands of their their Japanese Executive Chef, Tatsuya Tamura.I personally don't find their salmon sashimi very fresh. It feels a little soggy. There wasn't much choices, only 3 types of sashimi. The mini steamboat pot is what I like best. The soup is tasty and flavored. I ordered the vegetable one. Normal vegetable soup is usually blend but for this one, you could actually taste the sweetness of the soup. I walked pass the cold soba a couple of times and decided to try it out. Didn't look fantastic and sure enough, it didn't taste fantastic either. Wasn't alot of choices for sushi so I only manage to grab a few pieces.I had always love salmon skin so I was quite thrilled when I saw that they had it. Had to wait sometime though because their speed of topping up food is amazingly slow. The gyoza wasn't too fantastic either. The tepanyaki squid was a twist for the night. It didn't look too appealing soaking in the gravy but tasted really nice. Best of all the squid was fresh so you get the springy feeling when you take the first bite. The pizza, well...not a big fan to begin with.They ran out of miso soup bowls and after walking around a couple of times and coming back to the same spot without finding any miso soup bowl, I decided to get creative...I took the sauce bowl to contain miso soup. Would be good if they can top up utensils fast.Chawanmushi was a little disappointing. I always thought that Japanese have high standards for taste and presentation when preparing their food. I like the taste and the smoothness but the presentation gave them some negative points. The egg is not suppose to sink in!Ended the dinner with a little bit of their desserts. The green tea brulee tasted awesome. I was standing there watching the chef (probably their dessert chef) burn the sugary top with her torch. After burning, she set the brulee aside and kept on chatting with her colleague. After going back to the station the third time, I was able to get hold of one. I can't say it's worth the wait. But I certainly don't like the feeling of standing there waiting while the chef was busy chatting with her colleague. She could, however, turn around and tell me that it won't be ready this soon. Maybe advice me when I can come back....something like that.

On the whole, it wasn't a perfect experience. Would be good if they clear the tables faster and top up the utensils and food faster as well.

We paid $24.90++ (dinner proper) plus $1.90++ (free flow of drinks) for the entire dinner. Would go back again if they can bring back the Fishermans Market's food and service standard.

Tucked in the CBD area, you will find this little traditional breakfast place. I always love how Ya kun does their watery eggs. It doesn't have those translucent sticky runny stuffs floating in the eggs and it's not overly cooked also. Best of all, they open the eggs for us. There are other places that just gave you the eggs and you have to break them yourselves. Those are good once in a while but I certainly don't wish to dirty my hands much. However, whoever cracked the eggs for me left some shells inside the dish. I managed to pick them out before slurping the entire watery eggs.

The charcoal grilled bread is yummy also. I like how they put the whole slice of butter in the spread instead of using margarine spread.

Who would have known that the then 15 year old Loi Ah Koon would have traveled all the way to Singapore back in 1926 and started this successful business that is springing up all over Singapore and other parts of Asia. His determination brought a normal traditional breakfast to extraordinary heights.