Located at Jurong Point's Mong Kok Street, the familiarity of the walkway reminds you of the streets in Hong Kong buzzing with neon lights. Legendary Hong Kong's interiors are almost reminiscent to the ones in Hong Kong, but one thing's lacking for sure - the waiters who will rush you to order, eat and leave (which is a good thing). The menu too looks Hong Kong styled through and through. Varied selections and you got to be there a few times to know their specialties.The food:

There were definitely hits and misses in my opinion, and here's shauneeie's review of Legendary Hong Kong, in which i will share below:century egg congee : was alittle too watery. there were plentiful of ingredients though, thick strips of and large chunks of century eggs. XO carrot cake: was expecting much from their XO fried carrot cakes but was left wanting more elsewhere. Still, worth a try as such a dish can rarely be found nowadays char siew pau: i felt the char siew paus can't compete with the delicious ones sold in other dim sum places. unless you are a pau fan, probably save your stomach space for the hits below roasted pork: good, but not the best, we found the skin to be a little tough and not crispy enough. i know of other places selling much better roasted pork. The duck: this duck. specially flown from ireland, roasted by a chef with almost 10 times working experience than me. really tender, fatty and that duckish odour wasn't apparent. i will say a must try!Har gao: one of the best tasting har gao (chinese shrip dumplings) around. The skin was pleasantly thin and the filling of whole prawn was as delicious as it can get Bo Luo Bao (Pineapple Bun): after coming back from Hong Kong recently, i was craving for this! however, the ones in singapore really pales in comparison with hong kong's. how i was wowed by this unpretentious looking bun. So crisp on the outside, yet moist in the inside. Adding the butter in it was a bomb. Milk tea: to get a hong kong barista to singapore just to make drinks, the drink should be awesome. This hong kong styled milk tea really did justice to his reputation. Really liked it and comparable to those in hong kongHong Kong maggi mee: maggi mee directly from Hong kong. cooked the same way as in Hong Kong. wanton mee: felt that the noodles were mehhh. but the wanton totally made up for it. really one of the best around. wanton at its best you tiao in chee cheong fun: personally one of my fav dishes of the day. rarely can you get such a dish in singapore anymore. The thinly wrapped chee cheong fun complements the crispy you tiao. the soya sauce adds depth and saltiness into the dish. (4Hands)french toast: to think the french makes the best toast ? Ney you are wrong. the Hong Kongers do it best. Fried with butter, topped with even more butter and splashing it with lotsa maple syrup. noodles with shrimp roe: when i first sighted this dish on the menu, i thought that for sure it would be a replica of the one at Mak's Noodles. a dish i would go back for in hong kong at Mak's. however, i left disappointed feeling very disappointed this does not do justice to the original in hong kong.  

Overall verdict: read more on my blog

Read my full review @ http://shauneeie.blogspot.sg/2014/08/lengendary-hong-kong-jurong-point.html

for my full review and rating of food: http://shauneeie.blogspot.sg/2014/09/chui-huay-lim-authentic-teochew.html

1. Chinese Tea Ain't really a chinese tea fan, but how premium chinese tea can taste so good, i am left to scratch my head. Chef Chan was enthusiastically explaining how the tea differs - oolong tea (which is sipped before a meal) and tie guan yin (which is served after meals). Personally, the tie guan yin was better, with that subtle sweet after taste lingering on your tongue.

2. Chilled Hand Peeled Lobster with fresh fruits The chefs specifically highlighted the part on hand peeling the lobster meat. That's because the meat will be in larger chunks, and hence more appealing to our taste as compared to using a machine to scrape off the meat. I found the dish quite average (because we had pince & pints the other day), but nonetheless, the lobster meat was fresh, and blended well with the fresh fruits. Something unique for a teochew dish.

3. Salt Baked Prosperity Chicken with Whole Abalone Visually stunning when it was first served. At a whopping $120 for this dish, it sure had to be something special, and i can safely say that it's worth the price. Mushrooms and whole abalones aplenty, the chicken was baked perfectly. The meat was tender and salty (which is to be expected) enough to my liking. The mushrooms and abalones were infused with flavours from the chicken as well as that tad of salt. Probably the highlight of the meal.

4. Double-boiled chicken soup The first impression i got was that it coincides with the Halloween theme! See that porcelain pumpkin lookalike. Wasn't really impressed with the soup, which was no surprise as i am rarely a soup person (and because my mum cooks great soup). This soup has a more of those traditional, light, brothy taste. if you like these kind of clear chicken soup, you will be wowed.

5. Steamed Jumbo Crab with Hua DiaoFresh crab steamed in egg and hua tiao. Only one outcome -
a dish worth remembering. Good, but I felt it still can't beat the Chairman's crab dish i had in
hong kong. Look out for the steam egg on the crab. Immersed in hua tiao jiu and embodies the flavours of the crab, subtle, flavourful, intense.

6. Teochew Oyster Omelette One word to describe this dish - SHIOK. If you think that you should not order such a dish in an upscale teochew restaurant, then you are wrong. Such a simple dish has caught the palate of everyone on the table by surprise. A dish I'd really recommend when you are here. A genius at work at frying this delightable 'orh jian'.

7. Pan Fried Yellow Croaker The yellow croaker is said to be a rare find. Nothing fantastic in my opinion. To add, am not a fishy person where the first taste of its meat encapsulates my point of not liking fish - the fishy overwhelming odour. Some may like it perhaps? It could be an opinion divider.

8. Steamed Minced Meat with Ages Radish Another dish which won the over the dinner table. Again, a simple dish, yet hard to master. It brings back memories of my grandmother who used to whip up this dish (but this was even better). The 'Cai Po', according to Chef Chan was specifally hand chosen for the dish. Aged for 10 years, it can only be found in a remote part of China. That taste and flavour of this mince meat, you can't get it elsewhere.

9. Tau Suan Believe me, i was ready to give a pass to this dish when it was served. Many, including me, are not fans of these traditional desserts. It took one mouthful to wow me. Unlike those sold in our hawker centres, this Tau Suan is everything that a chinese dessert should be like. Chef Chan mentioned that they added cured orange peel, which made the taste of this Tau Suan even better. I finished the bowl so fast, i wanted another - perfect end to a fine tasting session.the man of the hour - Chef Chan

Overall verdict: read more on my blog!

The first thing on my mind when i was told that we were having japanese food at Boat Quay - crazy price and sucky food. How my impression of this place flipped from condemnation to walking out full of praise of their food; yes, i finally found another japanese joint besides sushi bar which is affordable and i can rave about. Surprisingly too, there were more japanese than locals during my visit (wink wink).

Tucked away at the far end of Boat Quay, Katanashi serves tapas styled japanese food; that is how they entice you to order the best part of their whole menu, which we approvingly obliged.

Hanpen Cheese I can safely say its probably our favourite dish of the night - the hanpen cheese. Fish cake, deep fried till crisp, with an inner filling of melting cheese. Coupled with this mentaiko sauce, the flavours were irresistible.

Potato Croquette A dish so simple, yet many restaurants fail to replicate. Katanashi however does it real good. Probably a very good batter being used, but the mashed potatoes and cheese inside is top class.

Maguro Tataki The group liked it but i felt the maguro was kinda mehhh. What enticed me was this cumbersome jelly on the maguro. Ponzu the waiter shouted, ahhh another exotic japanese ingredient i said. Seems like its a kind of citrus soy sauce made into jelly. Intriguing, but good. The dressed onions, so good i ate them all up.

King of Cream Cheese Didn't like it. The bread/biscuit/croutons or whatever you call it was cold and tough. I've tasted better cheese so imo it wasn't a great dish. Lets move on.

Sashimi Salad the dressing was good and I can find nothing special about this dish.

Japanese beef Carpaccio Ain't a beef eater so the opinion is based on the group's feedback - An alluring aspect of japanese cruisine: beef. a particularly good dish, thinly sliced, with a great texture. One miss could be that too much ume mayo was used on our plating, overpowering parts of the beef. Nevertheless, another recommended dish here.

Tako wasabi A dish which divided opinions. I feel that you will either love this or hate it (well i simply liked it!). Octopus marinated in some special sauce, very slimy, very raw. The fresh wasabi gave the dish that kick and a spoonful of it into my mouth made my taste buds jump with glee. Exciting, bashful.

Tuna Cutlet My favourite maguro, sealed and fried with bread crumbs. Crispy exterior, raw interior. The wasabi tar tar was the bomb. It all fits perfectly.

K.F.C We probably had too high an expectation for this dish. The drumlets were so tiny and at $2.2 a piece, I felt it wasn't worth it. Served pipping hot, but lacking in flavours, tenderness and juiciness of their korean counterparts. Thumbs down for me.

Seared Shime Saba A novelty i guess. The waiter plates the dish down, and we were ready for the act - Switching on that bottle of a blow torch, the mackerel was given a real blowing (haha). Scorched nicely, as you can taste that burnt outside with the fishy inside.

Seared Salmon Another performance, this time with salmon. One of the highlight dish of the night. A piece of that finely burnt salmon top, adding the freshly made wasabi, seaweed and greens, A mouthful is so delightable. Nonetheless, i felt that if the salmon can be burnt together with the mentaiko sauce on top, it would bring the dish to another level (one can only wonder and dream).

Okonomiyaki style Omelette Omelette fans rejoice! You ain't forgotten in this jap restaurant. Serving really good omelette with shrimps, pork and yam. The mayo and fish flakes complemented the dish well. And, its quite cheap at $8. Who says you can't find good eggs in a japanese restaurant! you got your own reservation card too! what service =D

Overall review: read more on my blog for shauneeiehands on the food here -->
 http://shauneeie.blogspot.sg/2014/10/katanashi-boat-quay-japanese-styled.html

I have been wanting to whip up a post on this place for some time. Finally, and pushing my lazy bones to do so, this post will be again on chinese cuisine, but this time on a this tiny unpretentious Cantonese restaurant at Guillemard - serving good (an understatement) char siew.

Ever since i tasted that melt-in-your-mouth char siew in Kuala Lumpur those years ago when I was young, I felt that Singapore char siew pales in comparison. After hearing many positive reviews that a place in Singapore finally can match that standard, i die die also had to try. So here's how it turned out at Char casual dining:fried riceduckthat famous char siewhot and sour souproasted pork dips with mustardsoy sauce chicken

Overall Verdict: 4 Hands. Read more of the review on my blog. 

Prepare to spend: $20 per paxcan't resist another take on these awesome char siew

Lo and behold. Singapore is the first in Southeast Asia, to open the Pompompurin Café at Orchard Central with much fanfare. For a weekend ritual, make this cafe the perfect spot for parents to spoil their kids with the famous canine-themed décor. Talk about a menu overloaded with colours and cuteness, we had Pompompurin’s Coconut Milk Chicken Curry . It’s a dish made up of chunks of chicken and mild coconut curry, topped off with veggies shaped as hearts, forks, stars and spoons. And, you have an adorable Pompompurin head-shaped rice to make you happy. It’s not spicy, but it tastes somewhat sweet instead. Still, the dish’s cuteness made up for everything!For drinks, we picked the Cookie & Cream Caramel Latte . If you have a sweet tooth, this could be a drink and dessert for you. It’s a sweet and delicious drink, but its rich flavours can be too sweet for my liking. So, what are you waiting for? Unleash the inner child in you and indulge in the irresistibly cuteness of Pompompurin today! Overall review: full review and pics @ http://shauneeie.blogspot.sg/2016/04/pompompurin-cafe-orchard-central.html