Spathe (pronounced as ‘Spey-th’) Public House has already garnered a reasonable bit of attention on the general public. With the social media as a channel, advertisement reaches a new height. Taking up a space in the River Valley neighborhood, the eatery strives to preserve what is its original aesthetic values. The homely ambience digger-diners would be attracted to its historic brick-and-timber interior design, even when it isn’t so much a convenient location to dine in.The restaurant is managed by Joel Low and helmed by Chef Claudio Sandri, previously from Brasserie Wolf, one can hold their expectations safely high, like I did. The Swiss native started doing what he was made to do at the young age of 16, and has since chalked up a remarkable background, having worked at Nobu and Putney Bridge Restaurant (both a 1 Michelin Star rated restaurant). So be assured, you are at good hands. What more, at a more than reasonable price.Being a Brunch addict, I was right there at Spathe for their Weekend Brunch (9am – 5pm on a Saturday, and 9am – 3pm on a Sunday).Garlic Fries ($6+): Though it can be a little overly salty for some health-conscious diners, this completely hit all the right spots for me. Sufficiently salted and adequately flavored with garlic, this warmly served piece of share-plate won me over twice, thrice and over again. It got so addictive we got another bowl of it. Not exactly perfect for sharing. More for personal consumption. Because it is that good.Garlic Baguette ($6+): I thought it was brilliant using baguette for this dish. It almost makes crispy a given. Very tactically toasted, the Garlic Baguette was garlicky enough for me (though I wouldn’t mind more, /garlicforever) and appropriately flavored.Bacon Rosti ($15+): Such a beauty, I thought. It looks like no other rosti, and it tastes like none other too. It’s not my favorite dish of the morning; it came to my palate as a little confusing as a portion was chopped up and tasted. Notwithstanding that, it doesn’t fall below average.Spathe Platter ($24+): All things aside, the type of scrambled eggs prepared at Spathe was spot on for me. And you have no idea how hard it is to find one out there. Relatively creamy and runny, the smooth texture – those are usually hard enough to come by. And when it does, it usually doesn’t come with the last – being evenly and modestly salted. Set complete with grilled honey tomato, mushrooms, toasted bread, sausage and bacon (it would have been perfect if it was the soft and flimsy ones).Eggs Royale ($13+): Poached eggs were perfect. They are runny. And somehow I have confidence that such a renowned Chef would never serve an imperfect rendition of everyone’s favorite type of eggs.

I have no doubt that I will be back there for another meal. Maybe to try their mains. That is if I am able to pull myself away from the Best Brunch I’ve had in this new year. Service was cool too, they had no problem with us staying there for a prolonged period. Reservations are welcomed as well.

—> Note #1: GST is waived. 10% service charge applies.

I was initially drawn to Greenhouse for its breakfast buffet. But somehow, I ended up with their Dinner Buffet. Every Friday & Saturday features their International Seafood Buffet, while other days are Asian Buffet, like the one I had.I can vouch that their Buffet holds one of the best Japanese (specifically sushi and sashimi) Counter. A wide array of fresh sashimi and rarer species of sushi. For a person who usually tackles the seafood and meat section, I found myself being a repeat customer of this counter.It soon dawned upon me that this Buffet hits me on all the unusual spots. First the Japanese cuisine, now the Salad Counter. Their Salad Counter is unique and noteworthy. I especially adore the Smoked Duck Salad. I’ve always been a fan of smoked duck, and they prepared it utterly well.Though reasonably varied, the Charcuterie Counter didn’t impress me like the previous two. They had the usual, prosciutto ham, gravlax salmon, smoked salmon, chorizo and salami, and the likes. Nothing to yell about. For me, it was a touch and go here.Tiger prawns, clams, mussels and oysters fill up the finite Seafood Counter. After sucking off the shucks of the freshest oysters in town at Tanuki, it can get hard to appreciate the rest of the oysters. Still, well, it isn’t that bad to satisfy the potential oysters craving. The tiger prawns were disappointing. I thought it was plain and dull, and not freshly prepared.Vegetables, pre-prepared chicken, beef, fish – these are the items in the Hot Selections that I generally skip in buffets. And this was no exception. First they have to appeal to my sense of sight, then they get a chance with my taste. But there was nothing special enough to get my stomach on with them.

The Carving Station was ordinary. The beef was acceptable though not to the extent that I would go back for a third or fourth time. The Singapore Chili Crab also fell short. I thought they mellowed it down a little in terms of their spiciness to cater to more of the general public, and that the crab meat wasn’t flavored enough. I didn’t enjoy it as much as I thought I would. And well, avoid getting the Seafood Omelette. It’s unexaggerated-ly flavorless.I am a total fan of artisan breads in general, but it was displeasing that most of their Artisan Bread Counter had this inclination of being rubbery. Though internally soft, I had a little trouble biting it through in entirety. On the other end of the buffet line comes the Cheese Counter. The most extensive cheese counter I’ve seen in buffets. If you take a closer look, they offer at least 10 different types of cheese. So for cheese lovers, you’re in for a treat!The Dessert Counter is pretty safe I’d say. Outstanding pieces like the Vanilla Mille Feuille and Chocolate Tarts are must-tries. Chocolate Ice Cream is also the premium type – the one you get in Marché. If I’m not mistaken, it’s mövenpick ice cream.

Juices are not inclusive, though tea and coffee can be ordered through the waitstaff.

The reason why I didn’t feel that the Buffet was worthy in general is because they only hit the smaller targets like salads, cheese, sushi and sashimi, and miss the bigger ones like carving stations and seafood counter. Thus the price paid didn’t quite meet my expecation. But if you dig the abovementioned hits, then you can give it a shot.

Most cards have at least a 10% discount on meals.

Attracted by its award-winning Laksa, we scheduled to patronize Straits Café @ Rendezvous Grand Hotel this very day. The buffet restaurant is conveniently located, a short 10 minutes walk from Dhoby Ghaut MRT / right in front of a bus stop along Bras Basah Road.Its Seafood Counter, disappointingly, fell short. Not only was its selection limited, its quality did not quite make up for it either. I thought the dishes were prepared clumsily, as item after item tasted bland and seemingly non-marinated. I found myself not re-visiting the counter I so adore.Though some variety of greens in the Salad Counter, none of them was especially distinctive. Too many accompanying ingredients I say. It’d be more effective if it was made simpler and more direct. At least for diners like me, I’d know what I’m in for and have a more recognized taste.Well good thing is, if you are a fan of Rojak, Chinese or Indian renditions alike, you can be assured that it’s a more than safe choice here at the buffet. Both are pretty pleasurable. Well for the former, you can have some fun whipping up your own Chinese Rojak with the usual suspects you have in a Chinese Rojak dish.Though it looks like one, this Pork Knuckle wasn’t comparable to some I’ve had. It was a ‘tad bit too salty, and somehow it didn’t have the punch one would feel while devouring a Pork Knuckle, like for instance, one at Brotzeit. Just a slice for tasting would suffice.On to the liquids in the buffet line. Curry enthusiasts, prepare your palate for it as there are three different flavors of curry. I’m not one, thus I skipped it, for the Double-boiled Soup instead. That, is possibly one of the best items of the entire buffet. It tasted genuinely authentic, and addictive too. And I’m positive it wasn’t the works of MSG, which makes it impressive. However, its counterpart, the supposedly awe-inspiring award-winning Laksa didn’t quite meet the mark. The noodles was too soft and delicate for my liking.Right at one end of the line, meet the Sushi Counter. Even though it isn’t the most extensive selection of sushi as you can see, the treasure is what’s hidden underneath. Kept chilled below the counter are the Salmon and Tako Sashimi, and Oysters. The Salmon Sashimi was definitely not fresh. The Tako Sashimi tasted slightly better. Oysters was passable. To make the buffet worth it, you might want to slurp off more shucks of oysters.The satisfying part of the buffet only started late into the buffet. The Dessert Counter. Complete with a Chocolate Fondue, I was a happy kid going around, contemplating on which dessert piece to fill my stomach with. The Chocolate Mousse was the best one of them all. No regrets with the calories, girls, I assure you.A heaven to most locals, the chilled Durian Dessert Counter offers durian crepes, durian puffs, durian cake, and durian pengat. I say, save your stomach for THESE. The puff is my favorite. Wings will grow with a pop into your mouth.

Well, though this wasn’t the best buffet I’ve had, it is one of the more affordable hotel buffets, so what can I complain about right. If you aren’t picky and on a tight budget, this is still up for consideration.

Prices:
$42++ (Lunch from Mon – Sat)
$48++ (Lunch on Sunday)
$50++ (Dinner from Mon – Thurs)
$53++ (Dinner from Fri – Sun)

While I was there, they have a card promotion where the 3rd dines for free when paid with an UOB card.

Otto Locanda is this, fanciful and posh Italian Restaurant at Maxwell Chambers (right outside of the Tanjong Pagar MRT Exit, that I had walked past years ago, thinking to myself, when will I ever come to dine at this restaurant. Because it looks so good on the outside, and on the inside as well, upon further peeping.As aforementioned, the interior was sleek, cozy and welcoming. I just love the contrasting color theme of the restaurant. We were warmly greeted by the hostess and brought to our table of eight. The bread basket was one of the better ones. I’m pretty particular when it comes to bread baskets. Being warm is the first step. Then, the bread has to be relatively soft with a different textured and slightly crispier crust. I thought Otto Locanda did it pretty good.

Before I go into the courses proper, I must commend that the management is very flexible. As I had friends of mine who couldn’t take cheese, they were actually open to switching it up (the dessert) for that two friends of mine when I wrote in. They did a great job coordinating with the Chef and my friends in person whilst we were there. I am glad they were being taken care of.Antipasti (Sliced Chilled Roast Grain Fed Strip Loin with Tuna Sauce): Appetizers, have always been a ‘small portion’ in my perception. More so for one, this is a Restaurant Week Menu – many restaurants would be cutting back on parts of it to save cost. I was impressed with the gigantic portion the restaurant offered. All my dining companions were, too. Save for the slightly exotic combination of tuna sauce with the strip loin, I thought the dish was refreshing. Every part of it had their flavors spot on.Main Course (Trio Pasta): Though it might seem like a degustation menu, it can actually be quite filling if you finish everything. Well, there’s the carbohydrates there. I admire the beauty of the presentation. Ravioli stuffed with Buffalo Ricotta Cheese, Beef Lasagna, and Squid Ink Spaghetti Chitarra Pasta with Crab Meat are the three musketeers in this course. Again, I think it was cooked to perfection. And just the right amount – not getting too cloying.Main Course (Pan-Roasted Sea Bass): Fish wasn’t a problem, it was soft and smooth. I, for one though, am not a fan of the Amalfi Coast Style Sauce. Somehow, it tasted too Chinese and tomato-based for me. Pity though, because I am a huge fan of fishes.Main Course (Roasted Baby Chicken): Of the three main courses, this rank in the middle for me. As the name suggests, pepper caponata, the dish is skewed toward the spicy side. It’s definitely tolerable, but this serves as a heads up for non-spicy takers. The baby chicken wasn’t the most tender, softest or most fragrant, but it’s passable.Dessert (Tiramisu): Hell, this photo doesn’t do justification to the size of the dessert. Like its counterpart, the antipasti, our jaws dropped when it was brought onto the table. It was such a huge piece of tiramisu that our stomachs were starting to call for help. Even the usual ‘there is always space for dessert’ couldn’t hang in there for long. Okay, don’t get me wrong, I’m not complaining. Only because the Tiramisu is good. I thought it differs a little from the usual – Otto Locanda’s version was milder, I thought. But with every bite of it, you can still distinctly taste its cocoa, mascarpone cheese, and coffee. Bravo.Dessert (Profiteroles): Now this is the switched up dessert I was talking about. I say, my friend got a steal for herself. The profiteroles, soaked in chocolate, matched with the chilled cream within, was indulgent even though I only had a pop of it. Oh yes, strawberries accompanied as co-star.

Overall, I’m definitely impressed with the service. Food-wise, some hits, some misses, although most were the former. We were there for Restaurant Week, Lunch. So it was only $25++. For that, it’s value for money, hands down. I would certainly love to try its ala-carte menu some other time.

A new kid on the block, B.K.T. by Kong Kee serves up piping hot local delight, Bak Kut Teh, as the name suggests. I am quite a Bak Kut Teh fan myself; Thinking about it makes me salivate more often than not. Brought to you by the same people who behind the Kong Kee Seafood Restaurant at Geylang, they promise to whip up authentic recipes of Bak Kut Teh. Probably the only restaurant to serve three types of Bak Kut Teh, you can consider dropping by the restaurant to satisfy your BKT craving if you’re in the area. Its menu is considerably extensive – almost all parts of the pig that are supposed to be there are there, which excites me because I am a digger for those delicacies.Kai Lan ($3.50): I am surprised at how affordable they’ve priced this at. Despite so, I quite believe that it only serves as its nutritional values and nothing else – its taste is nothing to yell about. Ordinarily cooked.Pig’s Liver & Kidney Soup ($6): Again, very reasonably priced, considering that they have a physical shop. A bowl of soup like this at a food court would cost about that price as well. The soup base is that of the Teochew style’s (more commonly known as the ‘normal one) – one of the three types of Bak Kut Teh the restaurant serves. Like its counterpart, it tasted ordinary, only barely enough to cope with the craving.Braised Pig Intestines (Fen Chang) ($6): Pig Intestines is one of my favorite parts of the pig. However, I was greatly disappointed by Kong Kee’s rendition. I thought the root of the problem is the thickness of the intestines. It was too thick, which led to it being slightly on the tough side. And also, the intestines could barely soak up the gravy.Braised Pig Leg ($8): Of the starters, I thought this was the best of the night. Well-drowned in the gravy. Soft meat. Not overly fatty. Only downside is the small portion. But I’d know better for pig legs to be like this.Teochew Style Bak Kut Teh ($6.50): Dubbed as the ‘normal base’, Teochew Style Bak Kut Teh is one of the three types of soup bases at B.K.T. by Kong Kee. If you compare this to the renowned Song Fa Bak Kut Teh at Clarke Quay, this is not as addictive, but still good enough to get us drinking to our heart’s content. The Bak Kut, was alright. It was more towards the tough side – don’t be expecting to sink through the meat with ease. Like in other Bak Kut Teh establishments, this soup base is refillable.Malaysian Klang Style Bak Kut Teh ($6.80): Depending on your preference, the Malaysian Klang Style has a strong herbal base. I am generally fine with herbal liquids, but this came across a ‘tad too strong for me. This takes a longer hour to brew. Probably because of that, and that it’s not as commonly ordered, it doesn’t come with a refill.Dry Bak Kut Teh ($12): Its costliness is all worth it. It’s well-liked at the table. I’ve never tried Dry Bak Kut Teh, and this encounter was a pleasant one. Unlike the other two with broths, this one is reduced to a thick gravy, with dried herbs and chili. This version has a tangier, more distinct and sharper taste to it, making your taste buds jump in excitement. I say go ahead, pour a bowl of rice ($1) in it, stir, and indulge.

It is a 140-seater restaurant, getting a seat in the evening is usually not a problem. But if you are heading there during lunch on a weekday, you might want to be prepared a little. Turnover time is short though, so it’s not that bad. Reservations are welcomed. I surely wouldn’t mind heading back for their main highlights. Their service is good when come into contact, but trying to catch their attention proves to be a challenge with huge pillars inevitably planted along the middle of the venue.

Note #1: Prices stated are nett. No GST and Service Charge.