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!

We went back to Moluccas Room for dinner again! This time round, we ordered the Tahu Telur ($15). The fried tofu and egg is served with shredded fresh cabbage, carrots, bean sprouts, ground peanut, and finally drizzled with thick, caramelized vinegar gravy. Sinful yet good. Confit sakura ayam tuturaga ($27) is a must try dish! The boneless chicken is cooked with a light citrusy curry gravy, very tasty! I love the curry, slightly sweet yet flavourful from spices and herbs. And the chicken is ridiculously tender and juicy! Thumbs up! Ayam bakar kecap urap-urap ($29) is quite alright. The grilled herbed caramelized chicken is served with coconut spiced seasonal vegetables, good flavour to go with rice. Ikan bakar Jimbaran ($35) is one of the signature dish on the menu. The sweet and spicy freshly grilled Baramundi fish fillet is served with lots of refreshing sauteed baby tomatoes. Light and ladies will love this heaps. Dessert wise, we had the Harmonious trio Moluccas dessert ($15). It's probably the best dessert to order if you are new to Moluccas Room, since you get to try their three different type of signature dessert on one go. The plate consists of Srikaya creme brulee, Serabi Pandan, coconut ice-cream. Of the three, my favourite has to be the creme brulee! Smooth texture with rich egg fragrant, and the glazed sugar on top. Love it! Homemade traditional Indinesian ice-cream and sorbet ($8) is another signature dessert. The selection of homemade Indonesian flavoured ice-cream and sorbets is served with the tiny cute macaron! Gorgeous and tasty. It's definitely a beautiful meal, as always promised by Moluccas Room!

This tiny eatery has a very cosy setting even though the seats are quite pack to each other. The staffs are friendly and one good thing about this place is it serves free flow Japanese tea. In fact, Tsukada Nojo is very famous for their collagen soup broth. Their most recommended noodles is the Tori Nikomi Soba Shio salty taste ($16.80). The salty taste is the best suited for Jidori collagen soup, tastes very rich and savoury! The meat and other ingredients are served separately on the plate. Tori Nikomi Soba Spicy hot ($16.80) is another must-try I reckon. The full flavoured of spicy hot taste finished with special soy sauce is fiery yet very syiok! Same thing here, the ingredients are served separately, and if you think it's not spicy enough, you could add an extra spoonful of chilli flakes in the broth! Love the tender meat too!Nikumaki Yuzu ($3.50), is the popular choice of Nikumaki, and a potent combination of spicy hot Yuzu pepper and mayonnaise. The thin layer of well-marinated pork slices is used to wrap the sushi rice! One would definitely love the juicy and sweetness flavour of the tender meat! Dessert wise, we had the Mango pudding ($4). The 100% homemade rich mango pudding is very cooling! I love the creamy mango flavour that burst into the mouth. However, the mango paste on top could be slightly too sour for me to handle. Egg pudding ($5) is like creme brulee that usually seen on Italian menu! This one here not too bad, smooth texture, but the glazed sugar layer on top is not crispy enough.

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.

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!