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.

This little 50-seater tucked in the heart of CBD is a must visit! With the business brain of young owner, Eddie Han, and the creativity of Chef Mark Richards, it is no wonder those who tasted the service as well as the food of Keystone keeps going back for more. Keystone restaurant opened it's doors on 27 July 2011 serving progressive interpretations of modern European cuisine. Techniques like spherification, dehydration and sous vide were used in the Chef's creation. Not to worry, all these techniques do not make your food look aliened. In fact, each dish looks like a piece of art and taste heavenly.First on the list was the Rosemary and parmesan garlic charcoal bread. Don't let the looks deceive you. You take a bite and you wouldn't want to stop. There's a light tinge of saltiness in it...not too much, just enough for you to savour the deliciously warm bread with my favorite garlicky taste!Second on my menu was the Roasted sake Chilean seabass with yuzu fluid gel. I so love the texture of the seabass and the sweetness that seems to have been locked into the meat.
Next up was the Green eggs and pulled pork. Flavored with Agria Espuma, Atsina Baby Cress and Tsukiji Seaweed Soil, it gives a simple piece of pork a whole new dimension of taste. Needless to say, I cleaned up the entire plate.Frankly speaking, I'm not really a fish person. So to capture my appetite with so much fish is a job well done. For my main course, I had Norwegian flat white with Chanterelle Fricassée, Smoked Berskshire Belly and Smoked Sea Urchin Foam. Didn't enjoy the bacon when I ate it on it's own coz it's too sweet and crispy for me. But when I tried to take it together with the fish meat, the crispiness actually added abit of texture to the softness of the fish. If the word 'All-rounded' could be used on food, I wouldn't hesitate to use it on this dish.I ended my lunch with the 360 Brulee texture flavored with Caramel Custard Foam, Salted Maple and Valrhona Equatoriale. This is a very fascinating dish, at least to me! Who would have thought of stuffing an inverted brulee into a beautifully-cut egg shell!

The entire experience was a superb one and I'll definitely go back to try out the rest of the dishes on the menu. Special commendation goes to the service staff....they actually address customers by first name! How personalised is that? Did I also mention that they do have private dining options of up to 22 guests?

Set lunch goes at $38++.

Eighteen Chefs was started by Chef Benny Se Teo. My first encounter with Chef Benny was when he was still working in Goshen at the halfway house (which has been closed down). Even having been trained in Jamie Oliver's restaurant "Fifteen", his passion for giving second chances to ex-offenders was not doused out. In fact, he was more "on-fire" when he came back to Singapore still giving ex-offenders a chance in life.

This is more of a self-service restaurants. The friendly crew will bring you to your seat and then you write your order on the order chit. To confirm orders, simply make payment at the cashier and your orders will be served to you. Ice water, chilli sauce, tomato sauce, mustard, chilli flakes, cheese flakes, cutlery, napkins are all self-service.This is a dish where aglio olio comes with grilled chicken topped with mushroom sauce. I love the juicy chicken. Quite disappointed with the aglio olio because it wasn't spicy like what I had in other restaurants. It wasn't the right taste even after I added chilli flakes. However, I have to say that the salad was fresh! ($12.80)My partner ordered the Fish and Chips coz she wanted to try out the taste of what root beer battered fish and chips taste like. We didn't taste any root beer at all. The batter was crispy and the fish meat didn't have the fishy taste. Quite enjoy it. ($13.80)Added $3.80 for the soup, garlic bread and homemade ice lemon tea. The soup is really creamy. It's just like Campbell soup without adding water. The ice lemon tea is too sweet for our taste so we added ice water into it. If you order the ice lemon tea alone (without the combo), it would cost $2.80.I took half of whatever was on my friend's plate and gave her half of mine....so we can try out each other's food.

Price is reasonably and most importantly, no GST and service charge.

I find the cup really cute. It's metal. I remembered having hot lemon tea in HK and it's in metal too. Not so much for soft drinks though. My partner had HK tea which is really sweet.My partner ordered five spice pork cube congee. I taxed abit...nothing exceptional about it. This is the dish you can make on your own at home and perhaps you can add more pork cubes too. The congee in maxwell market will win this dish easily. Not worth the $7.80.I ordered the same pork cube but in noodle form. It's actually instant noodles which isn't quite instant. The noodles at other Xin Wang Cafes seems to taste better than this one for some reason. Not worth the $6.80.

The service was what amazes me most. Not only did the one young server forgot to smile, it seems like the whole world has stepped on her tail. Our first encounter with her was at the entrance. She came over to dumped some menus causing the pedestal to move towards to. I actually thought she would apologize but she simply walk off. No one attended to us at the entrance. Would be good if someone can come up to us and tell us that they are clearing tables and would attend to us as soon as possible. We just stood there and watch the service crews walked around. Anyway this is what happened:

12.58pm - Waited at the entrance to be served
1.02pm - Ushered to our table and 2 menus thrown on the table and the waitress didn't even bother to cast a look at us. She just walked off. She wore white so should be the supervisor.
1.05pm - Orders taken by an aunty who keep telling us to give her the number of our item
1.17pm - drinks served
1.25pm - Congee served
1.30pm - Noodles served
2.00pm - Called for bill and providing waitress with credit card
2.02pm - Waitress came with new bill without credit card
2.05pm - Came back with bill and credit card

Will visit again if I have no other choices.

We didn't have to wait long at the entrance before we were attended to. We were quickly ushered to the window seat with a spectacular view of Sentosa. The waiter introduce us to the set dinner menu as we didn't know what to order. The starter plate consist of seafood tomato broth, sauteed mussels and calamari rings.The seafood tomato broth consist of really fresh seafood. The shrimp is big and succulent and the clear soup comes in just the right taste. I cleaned up the entire bowl.Main course consist of pan fried salmon fillet, duo german sausage, grilled striploin steak and mushroom aglio olio. Default for steak is medium rare so if you want it well done, you have to mention when ordering.My favorite of the night is the mushroom aglio olio although I find the mushroom a little salty. However, the flavoring use to cook the pasta taste awesome!We ended the meal by sharing a chocolate cake with vanilla ice cream. Love how the chocolate came flowing out when we cut the cake.The entire set dinner cost $52++ for two pax. Add on dessert at $4.90++ plus 2 drinks, total bill came to about $75.