We ordered a $5 bowl of fish head soup and what you get is a very generous bowl with lots of fresh and tasty ingredients. Cooked individually on the stoves, expect to wait especially during lunch time. But trust me, it is worth it.

The fish head itself was freshly sweet, and the the meat was firm and fell easily from the bones. Flavourful, with just the right amount of punch from the tik por (they use very good quality of sole fish), the delicious assortment of fish parts, fried onions and bitter gourd pack a wallop in every sip.

The owner Mr Peh is very dedicated as he picks out the best fish at 11pm at night, chops and washes it early in the morning to prepare for business. The MSG-free soup is made from boiling fish bones and chicken for at least 8 hours. If you are lucky, you may get some fish sacks which has a marvelous texture.

Situated at Media Circle, Revolution Coffee is a quaint cafe serving handcrafted specialty coffee and casual food. To be honest, this cafe is really out of the way. But because it is so ulu, it is a really nice place to chill out and have a cuppa.

My favourite dish is the gula melaka and butterscotch-coated pancakes with caramel and bananas ($11.90). It is a comforting breakfast food, the classical pancake is given a local twist with the addition of gula melaka syrup. The scrambled eggs ($5.90) is another item that tastes great on the palette. Rich and creamy, nothing beats a plate of good old simple creamy scrambled eggs on a weekend. It is accompanied with sourdough.

Diamond Kitchen looks like any other Chinese restaurant. The dishes in the menu is nothing spectacular. Whatever you have tried here, can most likely be found in any other Chinese restaurant. However, Diamond Kitchen has some stand-out dishes.

I had two small bowls of Superior Chicken Soup ($18 small, $36 medium) as it carries all the flavours of home. Double-boiled with kampong chicken on the bone, wolfberries, scallop and velvet pioppini mushrooms, this is a wonderful tasting dish!

Champagne Pork Ribs ($12 small, $18 medium, $24 large) is soft, succulent and bursting with flavours. They take an effort to de-bone their pork ribs.

Stir Fried Sweet Potato Leaf with Salted Fish ($10 small, $15 medium, $20 large) is excellent. The vegetables is stir fried with salted fish, garlic, chilli padi and deep fried pork lard. So simple yet so good!

Gan Xiang sauce originated from Malaysia and is prepared by deep-frying Hae Bee Hiam (dried shrimp), Curry Powder, Lemongrass, Dried Chilli, Taucheo (fermented soy bean paste) and many other delectable spices. Gan Xiang Crab (seasonal price) is excellent with smoky aroma.

Superior Stock Clam Bee Hoon ($12 small, $18 medium, $24 large) is unbeatable. The bee hoon is well braised in rich stock and topped with a lavish serving of clams. It has a wealth of umami on the palate with the bee hoon soaking up all the flavours.

Windowsill Pies sells excellent pies. They specialize in pie, the sweet kind. Their pies are full of robust flavours and exciting textures, crafted with honest ingredients and a close attention to detail.Because we cannot decided what to have, so we ordered a slice of all the flavours available for that day. This includes Grasshopper ($7.50), Camp Symmetry ($8), Pumpkin ($7.50), Cherry ($8), Strawberry Lemon ($7), Banana ($7), S’mores ($8) and Pecan ($7)My favourites? I like the Strawberry Lemon Slice which is tangy, and refreshing. The classic lemon meringue tart was given a beauty makeover. This tart is perfect for a summer’s day, which is just about everyday in these parts. Also, the S’mores is lovely too. It is filled with chocolate milk pudding and dark chocolate fudge, topped with whole toasted marshmallows and homemade graham crackers. Very rich!

Hokkaido Sushi Restaurant is not a stranger to many of you. Up at the 9th floor of M Hotel, it had its glory days when the restaurant was voted Best Japanese Restaurant in 2009. In June this year, the restaurant underwent a change in management and since then, there has been many changes to the menu with introduction of many new dishes.We had the pleasure to enjoy the Hokkaido Kaiseki Course ($68) which has appetizers, sashimi, Hokkaido Ginkarei Shioyaki, Char-grill Ohmi, Signature Prawn and Hata Tempura, Bara Chirashi Sushi Bowl and Miso Soup. Our seasonal appetizer includes pumpkin tofu, handmade noodles with foie gras and vegetables with sesame sauce. Its signature prawn and hata tempura uses wild prawns which has a lovely sweetness. The pleasure of tempura lies in its crispy texture and savory nature. The tempura here is airy and light.What we particularly like is the Char-Grill Ohmi – extremely tender and juicy and comes in small cubes. The beef is supple and tender and the cubes of fat have a slight crunch before they melt in the mouth. Don’t be fooled by its size – it may be small, but by the time you finish it, you would have satisfied your beef craving.The highlight of my lunch is non other than Ohmi Wagyu Don. Ohmi beef is one of the three most famous type of Japanese Wagyu (Ohmi, Kobe and Matsuzaka). It contains fine marbling between high quality fat and muscle, making the tenderness of the meat texture. When slightly grilled, the meat melts, giving a rich aroma and sweetness.

The Ohmi Wagyu Don has a perfect blend of ohmi beef on top of sushi rice. At Hokkaido Sushi Restaurant, they uses Hokkaido Rice, which is a better grade rice that is gaining in popularity. The rice is glossy, sticky and sweet, which pairs well with the beef. You can order a Ohmi Wagyu Don Set ($78) which is served with sashimi, ikura chawanmushi, pitan tofu, salad and miso soup.

Will I come back? Yes, definitely! Chef Thomas’s passion is demonstrated when he came to us almost every meal to explain the dishes. You can see how much I love their Ohmi Wagyu Don and the restaurant owners are coming up with more affordable bento sets without compromising on the quality. Their omakase dinner ranges from $68 to $108.