We went to L'Atelier de Joel Robuchon a while ago to celebrate our wedding anniversary, and totally in love with it. The ambiance, the service, and of course the food, be it the presentation or the taste, everything is so excellently executed! The 4-course meal costs about $200 per person.

After taken our order, the waitor bring us a basket of assorted bread, inclusive croissant, multi-grains bread, as well as the flowery-looking bun.L'Amuse Bouche of the meal is Foie gras custard with red Porto wine and parmesan foam. This is quite a signature dish of the restaurant. The very bottom layer is the foie gras custard, very rich yet not too overwhelmed with greasiness. The wine and cheesy foam adds on a beautiful twist to it. Love this multi-layered flavours. King crab on thin layers of turnip with sweet and sour sauce is gorgeous in terms of presentation. The bite size is just right! The generous amount of crab meat is cooked in the creamy sweet sour sauce with a hint of spiciness. Thumbs up! Green asparagus with boiled egg and Iberico ham is so colourful. Mix the runny egg yolk with everything else in the plate. tThe saltiness of the ham is well-balanced by the egg yolk. This dish is simply delicious. Our main course is Foie gras filled free-range quail with mashed potatoes. The staff served us two additional bowl of mashed potatoes, and sort of 'warning' us on how addictive we could get with their mashed potatoes. You know what? He is indeed so right!! The mashed potatoes is creamy and smooth, very rich and flavourful! I fell in love with it! However, let's not forgeting the quail. One bite into the quail flesh, the foie gras filling inside sort of bursting into your mouth, and all the flavour just rushed in. This signature dish is definitely an A+ grade! It's finally dessert time! The sphere coated with ivory chocolate is served before the staff pouring the tangy raspberries sauce over it. The sphere cracked open on the spot, revealing the raspberries gelato inside! It's an art on the plate! Awesome taste! The meal ends with Coffee escorted by a sweets. Love the macaroon, good texture and flavour! It's definitely a top dining pleasure eating at L'Atelier de Joel Robuchon. Yummy food and great service. Do ask for the bar table where you can see how your dinner is prepared.

We actually went to Tippling Club a while ago, but this is one of the restaurant that you will remember for life once you have visited. It's a molecular gastronomy concept kind of restaurant, which located up at the Dempsey Hill. The kitchen is run by Chef Ryan Clifford, and one would love the interior design of the restaurant. It's glamorous in a sense, yet with a touch of laboratory feel. First Amuse Bouche is the potato soup served in a tiny flat container. One is supposed to eat the tiny cube of vegetable jelly while sucking out the coup at the same time. The creamy soup is pleasantly smooth, and definitely a good start to the molecular gastronomy journey! Next dish meant to be Curry Chicken Rice，but we were served with this delicate glass jar covered with foil! Pretty looking! After taking off the foil, a strong aroma of curry just burst out. The bottom layer in the jar is the curry foam, fluffy texture but rich in curry and spices flavour! And it's topped with a layer of crispy rice, which has been baked I assume. When two extreme textures come together, it's a huge surprise. I love this dish heaps! It's an effort shown by the chef who wanted to integrate the local flavour in his 'experiments'! Thumbs up! Smoked Quail Egg is another dish that served in a pretty glass jar. When the lid is opened, one could smell a strong scent of burning, it's the 'smoked' part. The quail egg itself is slightly sour, quite appetizing! I love how the Gazpacho is served in the test tube, reminds me so much of my chemistry lab! The clear looking soup is actually a blend of tomato and variety of vegetables. It tastes really good, light and chill. There's also a droplet of basil oil in the straw, that enhances the overall flavour of the soup! Another must-try. Smoked Eel is served with heaps Braun crumbs,fennels, spring onion, and weirdly Wasabi ice cream! Despite the funny combination, it actually turns out delicious! Love the flavour of the eel!
Good food keeps coming out hey! We then had the Bacalau white gazpachio. The balacau is slightly salty, yet balanced well with the fresh grapes and lots of rocket salad. The plating is gorgeous too! Gnocchi served with heirloom carrot broth probably another dish that easily catch one's attention. The colourful dish looks very appealing! The orange-coloured thingy that looks like carrot chunks are actually the gnocchi, surprisingly not very chewy in texture. Served together with avocado and the homemade carrot broth, slightly sweet, but tasty in a whole. It's a brand new experience dining at Tippling Club. Some flavours or textures might not be easily accepted by many people, but this is about experimenting and exploring! I love the fact that you won't know how your dish will looks like or taste like, until you actually see them and get to eat them. They might sound 'normal' on the menu, but you never know! Oh yea, they also serve very good cocktails if you're up for a drink after work!

Located at Michael Hotel, Chinois by Susur Lee is serving the top class Chinese cuisine. Unlike most of the Chinese restaurant, Chinois has a very classy interior ambiance.
Chilled charred scallops with sesame, yuzu and pamelo dressing ($18) is so gorgeous! The 'bowl' is made from ice cube, with some flowers and herbs frozen inside. The taste of the dish is refreshingly pleasant! Braised pork belly with chestnuts and Chinese wine served in claypot ($28) is a dish that goes really well with rice, I reckon I can down two bowls of rice with just the gravy itself. The pork belly is so tender and well-seasoned. When the fat layer melts in your mouth, the aroma of the Chinese wine slowly bursts out. Braised shredded abalone stuffed in crab claw topped with sea urchin sauce ($38) is another very impressive dish that one should try! I am not a big fans of sea urchin, yet I enjoy this dish so much! You could taste different flavours in one go, but all blend in so harmony together. It's probably my no.1 favourite dish of the meal (if I have to choose). As for desserts, Chilled aloe vera gelo with poached chrysanthemum-infused apple ($12) is very light and refreshing. Nothing too spectacular. Also, it's a shame that the 'nest' on top of the glass is not crispy. Mascarpone cheese with blueberry gelo topped with raspberry sorbet and poached snow pear ($15) on the other hand, has a stronger flavour. I love the crispy rice bubbles coated with chocolate too. It has so much in the glass, and they are all very good

If you walk in to Huat Kee Teochew Restaurant, it's not hard to observe that each table of customers would have at least one elderly, if not all. Founded in 1969, the family-run-restaurant Huat Kee is famous for their authentic Teochew dishes, and the cook/ owner (third generation) always trying his best to preserve the traditional flavour of those dishes. Even their interior decoration brings you back to oldie days.

When you are at the restaurant, do take time to go through their menu, which is not only included all the dishes, but the history of Teochew dishes, as well as the establishment of the restaurant. Very meaningful. We ordered two set meal ($48 and $60 respectively), each consists of 5 dishes inclusive dessert.

The Teochew style braised shark's fin is served in a very delicate bowl + candle set. Beautiful. There is a plate of bean sprouts comes with the shark's fin, and it's meant to be poured inside the shark's fin soup. The combination is superb. You have the crunchiness of the bean sprouts, softy jelly texture of the shark's fin, and the braised broth is just flavourably tasty.Sea cucumber with goose web, and braised goose with tofu are two of the traditional Teochew dishes. Both of the dishes taste descent, but I have to admit it's not something that I would eat in a normal day. But it's definitely worth trying.

Teochew style prawn roll is crispy outside, the minced meat and other ingredients inside are marinated well with spices, yummy. Liver roll is something new to me. Not bad, as the liver taste is not too over-powdering. Oyster omelet is very well done. The eggy bits are crispy, and the oysters are huge and fresh, not over-cooked too. Thumbs up.The $60 set meal also comes with scallops and squid porridge. The seafood makes the porridge rich in natural sweetness aroma. Also comes with the set is pumpkin, yam paste & ginko nuts dessert. The yam paste is so rich and it's doubly yummy when it's served hot. I never knew the pumpkin would matches the yam paste so well. Definitely an A+! Besides the set meal, we also ordered another dessert called "Fan Sha Yu", just to try out more of the traditional Teochew food. The "Fan Sha Yu" is a dessert where the yam is cut into rectangular cubes, deep fried, and coated with sugar. I won't say it tastes good bacause it's a bit too sweet for me. The restaurant will serve two tiny cups of Teochew kungfu tea to each diner at the end of the meal to clean your pellet. Very thoughtful. The service is quite good too. The owner and his mum will sometimes come by and check if you are Ok with the food etc. I will definitely go back to Huat Kee, as there are so much more authentic Teochew dishes I wish to try out!

Old Hong Kong Legend is one of my favourite restaurant for dim sum! Their food are delicious, definitely well-presented and looks very appetizing. We started of with a bowl of Double-boiled shark's bone cartilage soup ($18 per person). The soup is very rich in collagen, the flavour is so good that I'm totally in love with it. It's served in whole 'shark's fin' melon that gives extra sweetness to the soup. One could also taste the yellow fungus and wolfberry in the soup. Overall speaking, two thumbs up! Beancurd skin (2pcs) ($4.50) dim sum is always my favourite. This one here wrapped a handful of filling including steamed chicken, fish maw and mushrooms. Very well-seasoned and one would love how the ingredients come together so harmonily!
Seafood dumplings (2 pcs) ($6.80) is quite like Siu Mai, except for the fact that it has a big fresh prawn as well as fish roe on top. Very crunchy texture, nice. Deep-fried dace fish valls (3 pcs) ($5.50) is something new to me. The taste is easily accepted, in fact, one will love it straightaway even if he/she not a big fans of fish. Because this is deep-fried, it doesn't have the fishy taste, but aromatic delicious. The chives did add on extra fragrant to it. Steamed crystal dumplings with potherb mustard ($4.50) is probably my least favourite, not something I tried before. The filling tastes a bit like preserved vegetables. Pan-fried flour rolls with X.O. chilli sauce ($5.50) is different from the steamed rice rolls that most restaurant serves. The rice rolls are first pan-fried to crisp, and then topped with the homemade XO chilli sauce. The fragrant of shrimp is strong and yummy. Seared cod fish on egg white with trufle sauce ($14.80 per person) has won the best of the culinary awards for the restaurant, and of course it's highly recommended. The cod fish is so well-marinated, cooked at the perfect timing, maintaining the juiciness and fats in the flesh! The bottom layer is the egg white with trufle sauce. The rich flavours just burst in your mouth, delighting the palate pleasantly! It's a must try for sure!Aloe vera with refreshing calamansi juice ($6.80) is a perfect dessert to end the meal. The sourness of the calamansi juice is very refreshing, and the aloe vera just gives it an extra chewy texture. Great combination!