Previously located at Rochor Centre, Rochor Thai has since moved to Joo Chiat, sitting right in the midst of bustling crowds, cafes, and restaurants. No, you got it right, they aren’t changing to their name to Joo Chiat Thai anytime soon.

Being strictly MSG-free is as symbolic to Rochor Thai as elephants are to Thailand. They pride themselves as the only restaurant that delivers such prepared dishes. They are also a bistro that makes their own pastes and sauces, setting each of their dishes apart from the rest.

Something that was frowned upon almost throughout the entire dinner was the heavy use of salt. I think it is very much like a zi-char stall, where salty dishes are prepared to complement the plain rice. I am no fan of that, and thus no fan of zi-char in general. I thought to prep you, and ask for less salt, depending on your tolerance.Thai Iced Tea ($3): Well-balanced sweetness and flavors of tea. It also does not have the astringent (siap siap) taste. Meets the mark.Green Papaya Salad ($7): While I don’t mind the rawness of vegetables, the overly crunchiness of it all did not quite suit my palate, especially that of the yardlong beans. I thought it would have been better with everything shredded to accompany the shredded unripe papaya.Hot & Spicy Seafood Soup / Clear Spicy Sour Soup ($8.80 / $14.80): I was quite impressed with the spiciness of the soup. I mean, I take spicy food, but this had me perspiring a little. However, the prawn wasn’t the freshest – it was also overcooked without any bounciness.Green Curry with Chicken Thigh & Thai Eggplant ($11.80): While the meat was succulent and in sizable chunks, the green curry was slightly too sweet for me.Salt-baked Whole Tilapia ($22.80): Force-fed with lemongrass (as evident in the photos, well, it’s for the flavors when cooking, no animal abuse involved) and salt-crusted, you might think that it would be too salty. Surprisingly, it doesn’t. Instead, it moderately counterpoise the blandness of fish meat. The dish is served with spicy coriander sauce, but really, it is perfect the way it is. Fresh, soft and smooth meat.Dry Red Curry with Red Snapper Fillets ($16.80 / $24.80): With words like ‘red’ and ‘curry’ filling the name of the dish, I didn’t expect it to turn out more sweet than spicy. The meat was fine, but the crust covered any hint of fishiness I would like to have with a bite as a whole.Seared Pork Collar ($12.80): I’m biased. I love the part of meat on pigs’ neck. There is no arguing that it is the saltiest piece of meat you’ll have, but it is still quite enjoyable when paired with plain rice and dried chili sauce. I love the bite of pork collar bite, and with it priced at only this, it’s worth the moolah.Stir-fried Thai ‘Drunken’ Style Prawns ($16.80 / $24.80): Similar to its Snapper Fillets, I’m not quite a fan of its style of cooking. It was rather ordinary, and the prawns were not done springy enough. And no, it is not alcoholic, don’t bother if you intend to ‘drown your sorrows’ with this.Clams Flambe in Chili Jam & Chef’s Stock ($14.80 / $22.80): After witnessing the (momentary) fire that broke out in the kitchen, we were all hyped and stoked. It looks simple, but I thought it was well-executed. I could taste both the jam and clams very distinctively. Worth an order.The Thai Red Ruby ($4.80) tasted really like strawberry milk. I swear.
The Mango Sticky Rice ($7.80) was a half hit, half miss. I like the mango, sweet and soft. The sticky rice was okay, but spoiled with an overdose of sesame seed. I prefer my sticky rice to remain sticky firm yet nua nua instead of the frequent crunches in between. Flavors wise, they still aren’t strong enough when compared to the ones you get in Thailand. I verily believe it’s the coconut that has been doing the trick for the Thais all these while.

Though more misses than hits, I think Rochor Thai bears some potential. Having only just settled down in their new playground about two months ago, I’m sure the humble and passionate people behind Rochor Thai will strive for the better. Give them some time.

Though very much an Italian Restaurant, Pasta Brava is adorned with Straits Chinese decorations and souvenirs, collected and kept by Rolando Luceri, a former Hotelier who has some 40 years of F&B experience, and his brother’s self-painted pieces of art. It can be quite a spot for a date, what with the bold yet elegant black and reds and the shiny glass wares on the table. However, it can, and it will get pretty noisy as the evening sets in.Besides being kept occupied with your usual bread basket, they also offer crayons here for some fun time with your friends / date.Since it’s an Italian Restaurant that shouts everything ‘Pasta’, I thought it apt to closely scrutinize them. If you are looking for a perfectly al-dente pasta meal here, I’m sorry to say that you would be disappointed. It wasn’t consistently so, and parts of it were still sticky to the teeth.

In terms of flavors though, I have no reservations to say that they’ve done well. I especially like the Linguine with Prawns, Clams, Squid, Scallops and Crayfish ($23++). The seafood was well-cooked and well-flavored, no signs of them being overcooked. I had it change to white wine sauce; it could do with a little stronger hint of wine.

Besides being able to choose your preferred type of pasta, you can also opt for a different sauce base: Pesto, Arrabbiata, Aglio Olio, Tomato & Basil, Bolognese, White Wine. Pastas are all around the range of $20 – $23.Tiramisu ($10++): If you are a Tiramisu fan, you will like this. It is just about the strongest-flavored Tiramisu we’ve all had. But that’s the whole point isn’t it. It also has a very soft texture.Chocolate Lava Cake with Vanilla Ice Cream ($12++): Chocolate Lava Cake at an established restaurant can almost always never go wrong. Rich, thick, flowy, warm, with slightly crisp borders of the cake. It’s worth every calories (not that I care, but just in case you do).

As a whole, I do think it’s quite alright and reasonable if you have the inclination to dine here for their pasta (and desserts – I love their desserts). What turned me off is their less than impressive service. When we were placing our orders, the waitperson was nowhere near friendly – they were merely doing their job, without a smile. It’s a common scene in these kind of restaurants – they were snobbish. Snobbish towards little Asian kids like ourselves, the minority in the restaurant. That’s not the way to go for a restaurant. And after we had completed our dessert, we were asked to adjourn to their upstairs bar if we would like to continue our conversation. You can have all the explanations in the world, but I have never, and will never be a fan of a restaurant that directly or indirectly, chases their customers away. So though their food is passable, I probably wouldn’t be back anytime soon.

The Michelin-starred Dim Sum Restaurant opens a second outlet in Singapore, palliating the pain of Singaporeans who is known for queuing. Being the people behind bringing Tim Ho Wan into Singapore, it is no surprise that the joint has extended this time, to ERA Centre at Toa Payoh. It can seat 86, slightly smaller than the one at Plaza Singapura.Officially opened to public on Sunday, 8 September 2013, 1pm, dim sum enthusiasts can expect 6 new items only available at this outlet, of which, 3 are monthly specials (that changes every month) and 3 are permanently on the outlet menu.Amongst the monthly special, the Deep Fried Dumpling with Salted Meat ($3.80++) is my favorite. Many times, I’m just an innocent lover of sweet and savory ingredients combined. Its sweet sticky inner shell makes it delightful to bite on, and the fillings would have been perfect if not for the presence of a foul vegetable.

The Steamed Chicken Feet with Abalone Sauce ($5++) was not too bad either. Not exactly a WOW-item, but it was worth the stomach space. Flavorful and not overly sweet. The Fried Noodles with BBQ Pork & Soy Sauce ($6++) on the other hand, was lackluster. It could have been better with more moist and impactful flavors.Wasabi Salad Prawn Dumpling ($5++) was the first new item that caught my attention, and I’m glad I was not disappointed. The wasabi sauce was subtle, the crisp dumpling wasn’t too oily, and the whole prawn was fresh and a vital presence in the dish. The empty Vermicelli Roll with Sweet and Sesame Sauce ($4.20++) wasn’t too bad either. I especially like the sesame sauce, though it can get too salty. The roll was reasonably thin, soft and moist.

The Mango Pomelo Sago ($5++), though, wasn’t my favorite. It was a bit too sour for my liking. Otherwise, it was ordinary.Baked Bun with BBQ Pork ($4.50++): Chef Mak has also tweaked the recipe for its famous hot-seller a little, making it less sweet for our local palate. It was quite evident that there were some amendments done. Regardless, I still think this is in a league of its own. Heavenly.

Tim Ho Wan will be opening its 3rd outlet at Bedok Mall in the near future, and its 4th in the western part of Singapore. I am guessing and hoping that it’s at Westgate Shopping Mall, the mall that is under construction right beside Jurong East MRT. Then really, a Westie like me can stop hitting the town once and for all /triumphantlaugh.

Believe it or not, Gourmet Plus has been around for nearly a decade now. I’m ashamed to only find out about this establishment that serves European fare now. Regardless, I’m happy that this gem is hidden but found now.Situated amidst the Frankel Estate, it is no wonder I did not have those moments where you happen to chance upon a restaurant. As a Westie, Frankel Estate is a total stranger to me, and well, way too atas for me. The facade of the eatery is deceiving. It’s slightly run-down, not flamboyant, nor eye-catching. But once inside, you’ll find that it possesses a homely atmosphere, probably also because it’s a matrimonial asset of Suhardi Huang and Carin Tay.Skewer of Marinated Olive, Chili, Antxoas & Baby Onion ($10++): Here’s how you should eat it. Take a small sip of the Classic Gazpacho Soup before popping the entire skewer in. Antxoas is a kind of anchovy. With the skewer removed into my mouth, it burst with dominantly saltiness, sourness and spiciness. Very much a successful palate-opening appetizer. The dish comes in three.Boiled Octopus with Potato and Fish Roe ($16++): Easily my favorite dish of the night. The slices of octopus were consistent in thickness and bite. While it was easy to cut through, the bite and chewiness remained. Simple and perfectly executed. A must order.Haloumi & Green Olive Salad ($18++): My palate ignored everything else but the grilled haloumi cheese. The savory ingredient added much flavors to the otherwise mundane salad. Olive, rocket, frisse, Japanese cucumber, pine nuts, red onion and light mustard dressing make up the salad. I like the presence of red onion as well, having the occasional spiciness was delightful.Squid-ink Coated Calamari ($16++): It is just about the fugliest dish amongst most restaurants in Singapore, and the people behind it agree. However, taste it before you start judging, I like that it was well-done in its exterior crispiness, while retaining its soft core. It alone was fine, but a lot better when eaten with the homemade garlic aioli. The condiment complemented impeccably.Spanish Ham & Rocket Pizza ($28++): ‘Coca’ is Spanish for Pizza. The pizza crust and dough fell short in my opinion. It was nothing to yell for, and a little too dry and flavorless in itself for me. However, the Jamón Ibérico, a premium Spanish ham, can never go too far wrong. It pulled the pizza back a little.Corn-fed Chicken ($30++): Roasted with shiitake mushroom, roasted potato and essence of chicken demi, this healthy corn-fed chicken was well-flavored. I was pleasantly surprised, as not many people can pull off a tender whole chicken with all parts of the meat still keeping its marination. My favorite amongst the 4 main courses I’ve had.Spanish-style Spicy Oxtail Stew ($28++): The oxtail stew was extensively soft, making me felt as if the oxtail was part of the soft toasted bread. Save for that, it wasn’t especially memorable a course. European spiciness, as you should know, is nothing compared to that of Asian’s, so.Crispy Wagyu Beef Cheek ($35++): I held high expectations for this course, with the promise of melt-in-your-mouth beef cheek. Though it sure was pretty soft, it was quite a let down because somehow, it was sticky. The mashed potato, on the other hand, was delectable. Mixed with parmesan cheese, the Chef made the french potato the authentic French way by not mashing it too much so as to retain the bite and presence of ingredients. Served with red wine shallot gravy.Bermuda Triangle of Chocolate ($15++): Chocolate lava cake, white chocolate panna cotta and nutella parfait makes up this bermuda triangle. It’s easily one of my favorite dishes for the night as well. The chocolate lava cake did not fail, and is an #instavideo material. Rich and thick. White chocolate panna cotta was surprisingly good. It has the ice-cream texture and taste, although we know it isn’t ice cream, we insisted it was. Very addictive and not too sweet. And come on, who doesn’t love some nutella. The parfait is of smooth, tau huay texture with hints of nutella.Nutty Chocolate Peppermint Ravioli ($14++): Never seen before dessert, I thought it has an acquired taste, really. I did not quite grasp it though. Parts of it taste like muah chee with the coated sugar bread crumb, and then there were coconut which was fine, but not really the peppermint for me. I’ve never been a peppermint fan. This can be too heavy for an after-meal.

Except for the Squid-ink coated calamari, Spanish pizza and Oxtail stew, the rest are new items on the menu.

I am wildly impressed by their appetizers and desserts, but more averages and misses for their mains. Nevertheless, I still like the modesty and unpretentious-ness of the veteran space. Next time I’m there, I’ll have a go at their Iberico Pork Loin, coupled with the appetizers and desserts I know have shot a bull’s eye.

My idea of a high tea session is one that is with the perfect peaceful and tranquil setting; one that you can wind down to and just sit there for a good couple of hours. Axis Bar & Lounge @ Mandarin Oriental Singapore exudes just that ambience, offering high tea sessions from 3pm, in this bold yet elegant blanket of black and deep shades of brown and red. It feels warm, spacious yet cozy.Engaging a live pianist in the house is a sweet sweet icing on the cake. That afternoon, she played Seal’s ‘Kiss From A Rose’ and also a song from Adele. It’s even more cool, because we can actually make a song request. Aw.1688 Grand Rosé ($18++ / glass; $98++ / bottle): The first in Singapore, this salmon-pink non-alcoholic champagne calls for a mid-day lounging session just about now. It is most befitting for people with a love-hate relationship with champagne, like me; loves champagne, hates alcohol. I don’t drink because I have the Asian blush, and it doesn’t feel good. Now, this is one serious bubbly alternative I can enjoy without worry.

It is a full-bodied champagne, enhanced with red fruit notes and some subtlety of natural Muscat flavors, a girl’s favorite, especially. Further, it is a relatively healthier option, what with the inclusion of only natural ingredients and no added sugar.Exclusively for the month of September 2013, the Chef has creatively infused 1688 Grand Rosé into some of the high tea snacks, while having the remaining complement the creations. The Luxury September Bubbly Afternoon Tea Set is a 5-course tea set which involves the 3-tier spread and only costs $42++. To pair it with the non-alcoholic champagne itself will be at the above-stated price.See, it’s really quite a snatch, and I love that the high tea set is enough to last me throughout the afternoon (provided I don’t start swallowing them). If you want to do a trade with your dining companion, let me tell you what is great. The Champagne Chocolate Lollipop is literally a party in your mouth when you bite through. The chocolate with hints of champagne just fireworks in your mouth. Rich and thick.

The Truffle-Scented Egg & Chive Petite Sandwich, need I say more. It really isn’t just scented, you can actually taste it. And it’s without fail, orgasmic. Whatever next couple of dishes would be truffle-y too.

I personally adore the combination of Lemon & Thyme (Scone). The herb lifts the flavors and hits the nose pleasantly too.

Everything on the rectangular plate was good, from Smoked Salmon Mousse to Marinated Lobster to Porcini Mushroom. It is very much the ‘posh’ plate. Have the Porcini Mushroom Tart the last, as it gives no chance but fills your entire mouth with the flavors of mushrooms. Heavenly.Though not situated on high grounds, it is a blessing that it bears an unblocked view of the Raffles Place / Marina Bay skyline. Just imagine the sight when the sun sets, coupled with the thoughtfully decorated interior. Perfectly romantic.