Oooh...Where do I begin...?

The rustic and hideaway location of this Italian restaurant makes it a real gem and a rare fiind indeed. The long, green drive into Portsdown makes you feel that you are driving into the country with nary a tall building in sight. Great way to excape the hustle and bustle of the city.

We were welcomed in chorus by the Italian manager and the team of wait staff as we entered into the restaurant.

Each table was set with small cups of homemade tomato salsa to dip bread in and it was delicious.

Starters were quite standard but I could not stop dipping my bread and spoon into the flavourful White Wine Vongole appetiser which was the Special of the day..

The other Specials of the Day when we went were not too unusual with Halibut and Sole Fish as Mains and the Lobster Linguine which was a bit dry and so-so.
However, when I went there about a year ago, they had Pasta with Wild Boar sauce and a Quail dish - all very unsual but lovely in a earthy sort of way.

One dish to die for is the Coscia D’anatra in Dolce e Forte which is on their Main Menu. It is a Traditional Duck Leg recipe from south of Tuscany. Stewed with Red Wine, Vinegar, Raisins and Dark Chocolate, it was tender and succulent as the meat just fell from its bone. All the flavours were infused into the meat and it was HEAVENLY.

Pizzas were flavourful with thin crusts. I found filling of the Calzone a tad watery.

Enjoyed our meal throughly except that we had to leave by a certain time as the restaurant was fully booked that night.

But we were off next door to another culinary delight - Laurent Bernard Chocolate Cafe

These days, soya bean curd is sold nearly everywhere but to find an exceptional tasting one is hard.

I heard that there was a stall in Chomp Chomp that sold milkcurd that was comparable to jelly. So I went in search of it to finish my meal off. As I was walking through the crowded Chomp Chomp, a brightly lit sign of a dessert stall caught my eye. The moment I saw it, I knew it was going to taste good. I ordered a bowl of Mango and Almond Milkcurd each. I immediately stole a bite of the Mango as I was walking back to my table.

The curd was so smooth that it slid down my thirsty throat, and it had a strong mango taste which everyone will love. I wanted some more but decided not to have another bowl as I didn't want to upset my stomach. The almond one tasted good too. This stall has many other flavours and for $1.50 per bowl, it's easy on both the stomach and wallet!

Besides Oyster Mee Suah and its fried, crispy snacks, there is so much more to Taiwanese food.
I discovered this place while shopping at Bukit Timah Plaza one day and have been going back whenever I can.
My children love the Braised Chicken Rice, which was served skinless (if you choose) and with a delicious cold appetiser of Japanese cucumber marinated with soya sauce, chilli and vinegar.The Cold Dish of Braised Beef Shank was appetising because it was cold and well-marinated. It was quite a large, generous portion so it can serve about 3 to 4 persons.I waited quite long for the Fish Ganache Rice and when it came, it was overly-doused with mayonnaise. The fish was fried but not well because it turned out rather soggy.The Iced Rice Milk is something I LOVE!!! Too bad I didn't take a picture of it because my children and I couldn't wait to drink it! It has a earthy, walnutty taste that is not too creamy and yet light and refreshing to the palate. Highly recommended drink

The to-go place for gorgeous, hotel-standard tarts and pastries is Fredo Galaxy in Tanglin Halt. The tarts are superbly made here by Alfred Chan, the former pastry chef of Shangri-la Hotel.
I had the Mango Tart and it was awesome! The tart case was crisp, and the custard cream base was subtle. The tart was spilling over with glazed fresh mango cubes and it was garnished with fresh sage leaves. This tart was quite huge so it makes a substantial afternoon tea or after-dinner dessert.
Fruits for the tarts are sourced by Alfred personally. He does not have them delivered by suppliers because he says that he would not know the quality of what's being delivered. He makes tarts of whatever fruits that is in season.I also had the Egg Tart and this is not the regular Portugese or Hong Kong Dim Sum Egg Tart.
Alfred's Egg Tart is flavoured with cinnamon and has a smooth, creamy custard with a well-made tart case. It looked almost like a Creme Brulee in a tart case!

I seldom go to Chomp Chomp Food Centre cos it's not very convenient, small and crowded. However, The food there is wonderful! So I felt like a child in a foodie's playground
This Carrot Cake stall is well reviewed by other Openricers and I can see why.I like my carrot cake white cos I don't believe in dousing my food with too much sauce so that the original flavours are hidden.
I found the carrot cake here well-flavoured, not soggy and the omlette cooked till it's just right.
Will come back for more