Located in Serangoon, this places needs no introduction because this chocolate cafe is super famous for their waffles! I was already full to the brim that day when I visited the cafe but their waffles are so yummy till I can literally finish the whole piece by myself. The 8 inch waffle is crisp on the outself and fluffy and moist on the inside. People complain about their small scoop of ice cream, but it doesn’t affect me at all because I love eating plain waffles ($6), with just some maple syrup and butter, that’s all.

Not a huge space but it is a nice place to chill and have a plate of waffle (and maybe chocolates too).

For full review and more photos, please visit http://www.misstamchiak.com/wimbly-lu/

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.

In our food dominated city, it’s hard to keep a secret for long. Tucked amidst a row of shophouses along North Canal Road, Tamashii Robataya is the best kept secret serving up one of the best robatayaki in town. I have been to this 3-month old restaurant not one, but THRICE – once invited and the other two times on my own.

Owner behind Tamashii is Chef Patrick. Being a chef for 14 years, Chef Patrick picked up his culinary skills while working for Tatsuya and M Hotel. In 2006, he started a robatayaki restaurant named Robataya Yoyogi with his partner but the partnership dissolved. So about 3 months ago, he set up Tamashi. For many Japanese restaurant, they always like to name the restaurant after their surname. But for this restaurant, Chef Patrick named it Tamashii, which means soul in Japanese, as he believes that a meal should not only satisfy your appetite, but also your soul.

If you don't know what to eat, how about having an omakse meal? Omakase is a Japanese phrase that means “I’ll leave it to you”. Basically, the meal can be likened to an artistic performance by the chef. Before Chef Patrick begins, he first asks us if there is anything we don’t eat. Of course not, show us what you can cook! We want surprises! Here comes a plate of seasonal salad with tomatoes and fig. It is simple enough for great tomatoes to shine, but adding fig keep things exciting.One of my favourite is aga beef donburi! Wah this one is really shiok. Pink and tender Saga A4 beef striploin sits on a bed of marinated short-grain rice, topped with a runny onsen egg, drizzled with truffle oil. Break the yolk and mix it into the rice. Every mouthful you can taste the aroma from truffle, the silkiness from the egg and the flavours of the beef. Pricey, but worth the splurge!Kinki fish (rock fish) is considered a delicacy in Japan for their succulent and fatty white flesh. Their bright red skin turns orange when grilled and is only slightly flavoured with a little salt. It’s quite tricky to eat but with one taste you will understand why so many people persist picking every piece from the bone. Chef Patrick requests each kinki fish to be at 400g because the meat is fatty and oily.Kurobota is known for its rich marbling and soft translucent fat. This makes it extremely tender and if you want to enjoy its original flavour, just simply steam it. Our kurobuta pork belly is steamed with cabbage and mushrooms, just dip it with ponzu sauce (or dip your vegetables with sesame sauce) and it is good to go.Set Lunch

They also have set dinner and set lunch. I have tried their set lunch twice and love it. It is so good and affordable! I love the Gyuniku Teriyaki ($25.80) while my friend had Grilled Cod ($23.80). My Gyuniku Teriyaki is done just right. Almost like having a mini-steak. The sauce is incredibly good too.

For full review and more photos, please visit http://www.misstamchiak.com/tamashii-robataya-a-hidden-gem-along-north-canal-road/

Hotpot Kingdom is a modern day steamboat concept restaurant at The Shoppes at Marina Bay Sands, with all-day dining, offering flavour packed soups simmered for hours, fresh seafood, dim sum, handmade fish noodles, meatballs and much more in a causal and interactive atmosphere in the heart of the city.

Delicious selection to choose for the hot pot range from fresh greens such as watercress, lotus root, Tang Or to premium US Black Angus, Japanese Wagyu Tenderloin and Sliced Kurobuta Karubi. Hotpot Kingdom’s soups are created using the freshest ingredients sourced from all over Asia such as premium Kagoshima Wagyu beef cuts, fresh seafood and the highest quality vegetables.

The soups are packed with flavours such as Spicy Soup, Macanese Pork Bone Soup, Pickled Vegetables with Fresh Fish Soup, Beef Consommé Soup, Pork Tripe with Pepper Soup, and the Herbal Chicken Soup, which are simmered for hours to develop these rich flavours. Be sure to try Four Treasure Ball Platter ($16/8 pieces) with the perfect combination of cuttlefish, pork and beef will leave diners craving for more.

Read more: http://www.misstamchiak.com/hotpot-kingdom-mbs/

If you are one avid fan of Thai food, you’ll be happy that someone is doing it the real authentic way right here in the heart of Singapore; from using charcoal for soup and steamed dishes to maintain heat consistency and quality, importing tea leaves from Thailand for the signature Thai Iced Tea, different own-made dressings for different dishes, to desserts made from scratch… this is exactly the authenticity Ron wants to bring across as the brand personality and offerings of Spicy Thai-Thai Cafe.

READ MORE: http://www.misstamchiak.com/spicy-thai-thai-cafe-aljunied/

Spicy Thai-Thai Cafe’s version of BBQ Pork Neck ($10) reminds me of the similar dish I had in Bangkok. Cooked over charcoal of the right temperature until smoky, the pork neck has just the right amount of a nice balance of lean meat and tender juicy fat. It can be served with steamed rice or sticky rice but many also love it on its own. MUST TRY! Equally grilled to perfection is BBQ Chicken Wing ($6 for 4pc/ $9 for 6pc) which is sweet, smoky and slightly charred.

Another MUST TRY is their Lala (Clams) Fried Bee Hoon ($18) which is a new addition to the menu. The chef is a deft hand at balancing the flavours of ingredients to achieve that perfect equilibrium between the delicately briny clams and the flavoursome stock to fry this delicious pot of bee hoon, toeing the line between rusticity and refinement with impressive balance. The natural sweetness from the clams and the wok-hei skills from the chef combine to give this Lala Fried Bee Hoon a piquant and smoky flavour.