Yes! I'm here at Choo Choo Chicken. This was a super overdue post.

Was it a smooth ride on this chicken journey, or did I try to pull the brakes to a screeching halt? Check out my review below!

Accessibility:
Approx. 2 minutes walk from Somerset MRT Station

This place is super small. I think it can hold up to about 18-20 people, max! Let's Eat!

We ordered the full chicken ($32) with the choice of 4 flavours: Soy, Original, Yangnyeom and Garlic. The flavours were honestly, at best, average. The chicken marinates didn't seem to absorb well and it was definitely not only of the best Korean Fried Chicken I had.

I didn't exactly enjoy the outer layer of the chicken too. It needed to be more crispy and I didn't feel the oomph biting into it. I did like that the chicken meat was pretty tender, though only at some parts. They really do need to work on its fried outer texture. A better balance between the sweet and spiciness of the yangnyeom sauce would also be appreciated.We did enjoy the beers and the makgeolli though! Lovely!Thank goodness for good company, though. (Pictured: Luna and me)(Missing from picture: Hannah and Fidelia - one is busy pouring the makgeolli, the other is busy eating chicken haha)

Low-Down
The best bit: The makgeolli.

The worse bit: The outer layer of the chicken.

This is somewhat a late post, but late is better than never! I walked past Sogurt one day and felt attracted by the bright lights and pink decor. Not that I like pink, don't judge me. (haha!)Anyway, I had this sometime last month, so the flavours might have changed now. But they still do hold the same flavours albeit at different locations (they have 8 stores). Here's my quick review.

Accessibility:
Approx 2 minutes walk from Promenade MRT Station or 5-7 minutes from City Hall MRT Station

Let's Eat!Get the staff's help to try the various flavours before settling down with one. Alternatively, get all! The picture below shows the plain yogurt, blueberry and salted caramel popcorn flavour.

The salted caramel popcorn flavour lacked the right amount of sweetness, it was blander than expected. The plain version tasted average and the blueberry flavour seemed the best out of all 4 flavours available. The other flavour which I did not capture on camera is the pink grapefruit flavour, which I think I like second best. The huge cup. Only one size! DIY~ Their in-house promotion.Top it up with various toppings. It isn't easy to scoop the toppings without spilling it over the bowls that they're set in. They do have a wide variety of toppings, including popular ones like lychee, longan, white and dark chocolate bits, as well as other fruit toppings. If you only want to put sauce on it, feel free to do so. They have hershey's chocolate, strawberry flavour, and even condensed milk! My cup of blueberry froyo with frutty pebbles and lychee burst bubbles. I think I paid about $6 for this, which is only fills up half the cup.Honestly, I think their cup is too big, people can't really have a good gauge on how much they are buying, most likely will end up overbuying. (Since the usual buying style is to try to fit it to the top of the cup!)

The service wasn't the best either, as I was trying to get the attention of the seemingly tired looking staff (even when the shop was empty).

Low-Down
The best bit: The wide variety of toppings and sauces.

The worse bit: Only 1 cup size.

Despite having 8 stores over Singapore, which I do think it is a good feat for a yogurt shop, but overall, I didn't think the taste of the froyo was too impressive and enough to get me to make a trip there specially just to eat it.

I'm sure you would have seen alot of Honey Creme photos sprout on instagram (@jankliciouz) nowadays (Search #honeycremesg on instagram for most Honey Creme photos!)Long queue!

Well, what's the rave about for this icecream? Here's an introduction taken from their website.

"Honey Creme” joint ventures branding between South Korea and Taiwan, with soft serve ice-cream specialty boutiques selling imported South Korea famous “Comb Honey Soft serve ice-cream.” Honey Creme Taiwan officially launched the first boutique on 21st March 2014, at Taipei City well known “Ice Cream War Zone”; Taipei Zhongxiao East Road.

Honey Creme uses South Korea top organic milk ice-cream recipes, integrating with fresh milk and cream; a new formulated soft serve ice-cream with deep and savory milk flavor base and various toppings. The premium ingredients are in conjunction with healthy organic food, which intertwined with agriculture products!

They use top organic milk ice-cream recipes? Sounds great!There are some seats in Honey Creme, but far and few between. Very narrow and small inside too, so you're really better sitting outside or having this during a stroll.While the soft serve doesn't taste that milky, as it usually tastes with the normal ice-cream you get from supermarkets, it is really smooth and still creamy. But one gripe for me is the lack of sufficient and inconsistent drizzle, like the comb honey and honey comb.

Here's the drizzle for mine. Looks substantial.Here's my friend's order. Exactly the same, we both ordered Comb Honey, but her honey drizzle portion looks much less than mine.It is confusing, but not to be confused with another order called Honey Comb, which the topping is actually a direct cut of the honey comb.

A cut out from this honey comb! It's just a mini piece and I am unable to post the photo because it turned out blur on my phone! *Sigh*But my friend didn't like her Honey Comb as it was just 2 cubes direct from the Honey Comb. So, nope, it did not make the grade for her.

Here's one of their staff making my friend's Comb Honey Ice-cream. Literally a drizzle.Another friend got the Dark Chocolate ice-cream, and this was surprisingly good. The dark chocolate drizzle was a really nice combination and I thought it was better than the signature Honey Comb & Comb Honey ice-creams.

The Dark Chocolate Ice-Cream (left, $5.50) and my Comb Honey ice-cream (right, $5.50)My friends and the normal size serving of the Honey Creme Ice-Creams.Honestly, I do think the price is really expensive for soft serve with a light drizzle of dark chocolate or honey or honeycomb or even organic cotton candy. With prices starting from $5.50 per order of an ice-cream, you might think that you'll be getting something more intricate than just drizzle + soft serve. But that's all it is, folks.

And as with all new fancy things that hit us then leave speedily with a trail of dust behind, I do expect this hype to die down soon. Thereafter, it's really up to Honey Creme to live up to the hype, or be just one of the many fad stores which don't survive the dynamic tastebuds of us Singaporeans.

Ratings: 5.5 / 10

Today, we are here at the Prima Tower Revolving Restaurant (百龄麦旋转酒楼). It has been a super long time since I've been back here.

I remember clearly how much I liked the food here when I was much younger - I think it must have been about slightly over 10 years since I've come here again.Signs to turn into the restaurant's carpark, for cars driving towards Vivocity.Valet parking for all cars upon entry. Take the lift to the 9th floor.Poster in the lift! They are the only revolving restaurant in the world, situated on top of wheat silos.Once the lift doors open, you'll see framed medals of their Manager and Executive Chef, Mr Chan Sung Og.

Escalator brings to you up to the restaurant.

As I go up the escalator, this is the sight I saw outside the window.

Go right up this stairs to reach the restaurant.We were seated here, where we saw vivocity! But in a bit, that'll change as the restaurant practically keeps turning.

I ate alot today! Let's see... first up: appetisers + century egg porridge with fried crackers!I felt the pickled vegetables had a strong taste and the peanuts were too dry.

Porridge was so-so and the crackers were already going soft (lao-hong). What I liked about the porridge was that it contained alot of shredded meat.Here's the char-siew sou, aka the Barbequed pork puffs. They added pork floss on top of the puffs so it had added flavor to it. This dish was well done and if you come here, I will recommend you to try this.Here's the inside of the puff. I would order it again when I'm back.

Marinated chicken feet or Feng Zhao. I love this dish, but not here. This dish was done quite dry and I'm not used to eating Feng zhao so dry. The sauce, however, was very good, but I still felt it was too little.Xiao long bao aka soup dumplings. Well, I don't recommend you try this as there's super little soup in it. By the time it was served to us, it wasn't piping hot already and I felt it's wrong to serve xiao long baos when they start turning cold. The skin of the dumpling I ate already became dry and hard. Steamed spareribs with yam cake. This was a palatable dish as they were generous with the meat and the steamed flavour of the yam infused quite well with the meat. Definitely recommended.Another of my favourites - Deep fried prawn fritters, or Ming Xia Jiao. Very nicely done in this restaurant, and the prawns tasted fresh.Another one I tried is the fried banana prawn fritter. I loved it as they were generous with their fillings. Prawn was fresh as well.And how can we forget to order the usuals - Char Siew Pau (Barbequed pork bun), pan fried carrot cake (lor bak ko) and Prawn Siew Mai?

While the char siew pau and the prawn siew mai were good, I didn't enjoy the carrot cake as much, it was too hard and also served when it was turning cold.Char Siew Pau (Barbequed pork bun)Prawn Siew MaiPan fried carrot cake

We also shared this noodle, sorry I wasn't able to get the name but it was good! Very well done.For the grand finale, we had their authentic peking duck! ($65).Thin egg crepe, sweet sauce, cucumber and spring onionsThe peking duck skin - VERY CRIPSY AND NICE.

How to eat:1. Lay the thin egg crepe open.2. Drip about 1 teaspoon or slightly more only the egg crepe.3. Spread evenly.4. Put in the cucumber.5. Put in the lovely skin.6. Set it nicely.7. Fold it.8. Ready to eat!

This dish is a must order as it is their signature dishes. The rest of the duck meat is served to you, fresh! The meat is tender and a joy to eat.To lighten our palates, we ended off with a nice Osmanthus cake dessert (Gui Hua Gao). A jelly like, cake shaped Osmanthus cake with wolfberries. Directions (as on their website)Map taken from PFS website.

Business Hours

Lunch:11.00am – 2.30pm (Mon – Sat)10.30am – 2.30pm (Sun & PH)

Dinner:6.30pm – 10.30pm (Mon – Sun & PH)

Location

201 Keppel Road Singapore 099419Tel: (65) 6272 8822/ 8988

My Ratings (the higher the score, the better it is!)

Food: 3.2 / 5

Ambience: 4 / 5

Bang for your buck (Value): 3 / 5

Service: 4 / 5

Average scoring via my F.A.B.S rating: 3.55 / 5 (Check it out!)

Last week, I visited The White Rabbit with some colleagues, wanting to have a nice set lunch to mark the start of the weekend. Set in an old chapel, the restaurant was a stunner, especially its backyard garden, which featured The Rabbit Hole, as well as lovely outdoor chairs.

Accessibility:

Not very convenient. Easier to go by taxi, if you do not drive.

Waiting for the food to arrive, we took the chance to explore the place and had fun. Our appetiser was served to us just after our exploration, and the timing was just right.Their set lunch offerings are considered a good variety. A 2 course set lunch costs $38++ and 3 course costs $42++.

Here are their recommendations:

Starters - Ranger's Valley Wagyu Carpaccio, Pan-Seared Foie Gras, Seared Bay Scallops

Mains - Sauteed Japanese Seabream (Fish), Alaskan King Crab Tagliatelle, 36-hour Brandt Shortribs

Desserts - Chocolate Fondant, Fresh Fruit Melange

Let's Eat!
They will serve bread and butter, which is slightly salted. The bread is freshly toasted and remains warm. Very good, I thoroughly enjoyed this.What I ordered for my set:

Pan-Seared Foie GrasSet on top of quince puree and roasted pear, the foie gras was pan-seared to salty. It was a little too salty for me. It was a good texture on the inside, but seemed a little charred on the outside.

36-Hour Brandt ShortribsWhen I ordered this dish, I was told that they don't have shortribs, only the beef's rump cut. When it was served, it was saltier because of the truffle miso glaze. I also felt that the field mushrooms were salty, which I felt was unneccessary.I did like the rump cut nevertheless (super meat lover talking), and the rump cut was pretty well cooked.

Chocolate FondantThe presentation was lacking, but overlooking that, I went straight to cut into the chocolatey cake, which was supposed to contain a molten caramel core. Nope, nothing flowed out. In fact, the chocolate had been hardened, nothing flowed out except for some oil. It wasn't a pretty sight, and I was utterly disappointed. The banana and rum icecream was also without oomph. This dessert failed badly.

My colleague's orders:

Ranger's Valley Wagyu Carpaccio (Starters)Topped with shaved parmesan, celery cress, balsamic pearls and thin truffle slices, the truffle slices was the winning factor for this dish, but I had wished the truffle flavour would have been more apparent.

Chicken Roulade (Mains)This dish was not bad, set on barley and topped with (supposedly) crispy kale. The kale was not crispy, if it was, this dish would have been much better. By the time it was served, the kale had turned chewy. This was the failing factor for me.

Alaskan King Crab Tagliatelle (Mains - no photo, sorry!)

Salty. I tried the pasta as well, it wasn't as impressive as it sounds. Contains Alaskan King Crab meat, cooked in pork broth and kombu.

Sauteed Japanese Seabream (Mains - no photo, sorry!)

Tender fish meat, set on top of creamed leeks, smoked mussels. My colleague enjoyed his seabream.

Fresh Fruit Melange (Dessert)The grapefruit shaved ice tasted like orange cordial, over shaved ice. Did I also mention the shaved ice was coarse shaved ice? It was served on top of a dark chocolate bowl.

Lemon Meringue Tart (Dessert)While the lemon meringue, topped with fruit bits, had tasted nice, the chocolate pastry it was set on was very hard and not a pleasant combination. Also on the plate, bland tasting acacia honey ice-cream.

I waited at least 10 minutes per dish to be served, and it was clear that the kitchen and the floor servers had messed up the orders, making the wait very very long. We were quite unhappy as we were running out of time to go back to the office. Overall, it is not a place I would specially return to eat, especially with such a price, long waiting hours and a confused kitchen crew.

Low-Down
The best bit:The bread and butter, as well as the dining surroundings (well, this is pretty pathetic, isn't it?!)

The worse bit: The super long wait for the food. The average tasting food.