The name of this restaurant speaks it all, it's a ship and sailing themed Western restaurant that serves a range of chops and grills. Apart from ala carte orders, they do provide set meals that comes with coffee/tea and dessert of the day. The set started of with a bowl of hearty creamy mushroom soup! Very savoury and thick, rich with mushroom flavour. Might be too creamy for some people, but I'm in love with it. Grilled chicken chambertin ($18.90) is huge in portion. The chicken is juicy and well-marinated, and served with mussels, garnished with buttered vegetables and chips. Very filling. Grilled US Pork Loin ($18.90) is chewy in texture. The meat is thick, not overly dry, but very lean and requires a bit of the effort in biting. It's served with thai mango spicy sauce, garnished with chips and buttered vegetables. The cake is pretty ordinary though, slightly dry and tastes just sweetness.

Wendy's serves not bad breakfast as far as I know. I tried it for the first time, and ordered the Biscuit with sausage and cheese ($6.85) that comes with hash brown , and Coffee. It's a shame that they don't serve just the bun and drink without the hash brown, just like other fast food chain, as I'm not a huge hash brown fans. Anyway, I do like the biscuit bun! It's unique, full of buttery flavour and crispy in texture. It actually tastes quite well together with the savouries. Simple yet satisfying meal indeed.

Apart from ala carte servings, Mezza9 also provides set lunch. Two course set lunch costs $29 ++, where three course set lunch costs $39++. We went for the three course, where it includes an appetizer, a main course and dessert. While waiting for our meal, we were served with a complimentary loaf of bun. Huge portion! It might look hard and dry, but in fact it has an awesome texture. Slightly crisp on the outside, while inside is warm and soft. I had the seaweed salad as appetizer. It comes with daily sashimi, which is salmon on that day, and drizzled with oba dressing. Very refreshing! Love the sweetness of the seaweed too. yam pu nim is a Thai appetizer, which is the crispy soft shell crab served with green mango salad, shallot, lots of spring onion and chilli. It's too sour for me, but again, it's really appetizing if you could take it. For main course, we ordered the signature mezza9 wagyu cheese burger which is served with gruyere, tomato-onion confit, gherkin, lettuce and fries. It's overly meaty and huge portion for me. The meat patty is slight dry I suppose. Not quite enjoy it though the seasoning actually tastes not bad. Steamed minced chicken ball is very delicious! The big meat ball is the combination of minced meat and fat and diced Chinese mushroom. It sort of melting in mouth when you bite on it. The gravy is rich in oyster sauce and rice wine, very condensed and delicious! With lots of spinach on the plate, it's definitely a satisfying complete dish. For desserts, you could choose to have a scoop of sorbet. Or proper dessert of the day, such as mango pomelo sago. Chilling and refreshing after the hearty meaty meal. All sets come with tea/coffee as well. Very economic for the hotel standard.

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!

We always trying to order different dishes everytime when we visit Shin Yeh. This time round, we had the whole Pomfret with garlic ($48). It might be slightly pricy, but I reckon it worths the price. The fish is quite big, and it tastes good. The pomfret is seasoned with salt and pepper before deep-fried to crisp. It's very crispy outside, yet the meat still maintain the tenderness. And those garlic slices definitely adds lots of flavours to it. Prawn roll with yam ($8) serves a good snack. The crispy roll has the yam and prawn filling, just the right seasoning, and not greasy at all. Sauteed prawns with pineapples ($20) is appetizing. The prawns are sauteed with mayonnaise sauce and heaps of pineapples chuncks. The sourness of pineapples balances the creamy of mayonnaise. Quite nice. Fried rice with pork ($14) is ordinary. The fragrant is good, but nothing too special. However, it could be a good replacement for white rice, to go along with other dishes. Stir-fried mustard heart ($16) with dried scallop is pretty good, in which the bitterness is sort of being reduced to minimum. If you are not a big fans of this vegetables, do give it a try at Shin Yeh. you might change your mind.