Full review on http://www.nahmj.com/2016/02/12/verre-modern-bistro-wine-bar-robertson-quay-singapore/

Verre Modern Bistro And Wine Bar was a wine bar turned full fledged restaurant after its revamp. Boosting 750 wine labels at their premise, as such, its specialty is in wine pairing with the dishes crafted by their kitchenAs diner entered the restaurant, diner would not miss the centre piece, a glass room filled with wine bottles. Dinning is surrounding this centre feature. Interior was elegant with an option of causal dinning at the Al Fresco.We were served with a complimentary starter from the Verre, A deep fried Burrata Cheese with some other ingredients. The dish was a piping hot dish which was rare. Usually, it was either lukewarm or a cold dish. We have a good first impression of Verre Modern Bistro and Wine Bar.Half Lobster Salad was our first appetizer. It doesn’t come cheap for a salad. Romanine Lettuce that was laced evenly with salad dressing lied on a bed of gucamole. We thought this dish was excellent in terms of the salad dressing that was appetising, lightly sourish and the creamy gucamole does enhances the salad too.The Seafood Papillote is a bag of clams, octopus, prawns and scallop swam in a creamy leek and onion gravy was quite pale in comparison with our first appertiser. As all the seafood except the scallop was a challenge for my weak jaw.Lamb Chop With Moroccan Couscous and Mint Sauce, in our view was fabulous. The tender lamb meat was easy on the jaw and the mint sauce, a usual and great pairing for lamb, does the trick to mask the unpleasant lamb pungent. The Moroccan Couscous was flavourful with Middle East herb and spice with the tiny raisin giving a little sweetness elevated the flavours.After the Lamb Chop, our expectation increased exponentially. As such, we didn’t appreciate the classic French dish, the Duck Confit. We felt it was a piece of duck thigh soaked in high concentration of brine. The saltiness was far beyond our tolerance level.A satisfying meal is to end it with a awesome dessert. I was glad that we have the Jasmine Tea Verrine that compensated for the greatly disappointed Duck Confit. We appreciate how the various layers of flavour and texture came into play as we degust.

In general, service at Verre Modern Bistro And Wine Bar was friendly. But I appreciate if they could describe the dish to us when serve, it would certainly be welcome since no further description, except the name of the dish, was written on the menu. This was done only to the complimentary starter.
At Verre Modern Bistro And Wine Bar, the excellent dishes were truly on the extreme outstanding scale. Hence, NAHMJ would recommend to start with the Half Lobster Salad, next order the Lamb Chop With Moroccan Couscous and Mint Sauce as Main and end the meal with Jasmine Tea Verrine.

More reviews is available at http://www.nahmj.com

http://www.nahmj.com/2016/01/02/dose-cafe-tyrwhitt-road-jalan-besar-singapore/

I was surprised that there is someone who is courageous to have a cafe opposite a strong competitor, Chye Seng Huat.Dose cafe has an elongated space. The design of the cafe was pretty cool with lots of warm light bulb hanging both as light source and ornament. There were a number of small green cactus ornament to complement the brown wooden wall. The cafe was designed by the owner.I ordered the Ham, Bacon and Cheese Croissant. This is a warm sandwich. I am sure it is welcomed by many. The best part was the ham and bacon were fried by the Air Fryer, no additional oil required. It was healthy. What I like about this plate was lots of greens were on the plate.Dose offer excellent home made Tiramisu (and coffee). In the Tiramisu, Dose uses Bailey instead. The amount of Bailey was generous, I could savour the alcohol.Dose Cafe uses Etude blend from Blacklist, a Perth, Australian roaster. The blend is a light roast, comprises of Brazil Fazenda Matilde, Ethiopia Yirgacheffe Konga, each 30%. The remaining was Kenya Sasini Estate Peaberry. The white (Cappuccino) was well balanced with medium acidity and body. It has chocolate and berries flavour notes.Though Dose Cafe doesn’t offer exciting food option like their peer, what they offer is good cuppa and with nice home made Tiramisu and friendly, warm and sincere service. And Dose offers Wifi too. That was nice.

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http://www.nahmj.com/2015/12/02/lighthouse-bistro-jalan-besar-singapore/
With a modern setting and design, the Lighthouse Bistro located at a corner of BH Building at the ground floor serves some of the most delish and value for money western dishes.Fishermen’s Board, a seafood platter for two with Atlantic Tiger Prawns, Thai Sauce Squid, Black Mussels sat on a garden salad and crumbled dory and orange mayo sauce. At such as quality and quantity and great tasting, it is certainly value for money.Black Onyx Angus was one of the main we ordered. We asked for Medium Rare but it proved to be too much for us. We returned for Medium. The Black Onyx Angus was a 200g striploin cut with potato salad by the side and no sauce. Even when eaten on its own with no sauce, it was an excellent piece of steak which we thought it could be easily be the best.Our second mains was a fish. We went for the East Atlantic Sea Perch which was also at 200g. The fillet pan fried on both side came with a crispy fish skin. I don’t usually eat it with the skin but this one I did and I recommend all to do the same. Enough of seasoning were drizzled on the fillet to bring the natural goodness of the perch. At the bottom of the fillet were french beans and garlic mash potatoes and a capsicum sauce. The dish was garnished with dill and some sauteed capsicum as well. The other item on this dish worth highlighting was the mash potato.We were recommended the PP Lighthouse Cake which was an in-house baked banana cake with a scoop of coconut ice cream drizzled with a salted caramel. With strawberries, blueberries, cookie crumble and sauce on the plate too. We were impressed with the scoop of coconut ice cream more than the cake. The cake was good too. The ice cream was better.Fishermen’s Board is a must order at Lighthouse Bistro and we thought highly of the Black Onyx Angus too. And of course the Coconut Ice Cream.We enjoyed our meal at Lighthouse Bistro, not only it served delish food and most importantly at a very affordable price.

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Full reviews on http://www.nahmj.com/2016/01/14/churro-101-singapore-%EC%B8%84%EB%9F%AC%EC%8A%A4-bugis/
Churro 101 doesn’t operate out of a kiosk, instead it provided limited seats. The decoration was with a little European touch. It felt very much like a living room cum dinning room kind of setting.Getting a seats at the dining area wasn’t easy. It seems like some customers were in the wait to find a seat for quite some time. It is better off for takeaway which I did.
At Churro 101, there were so called 3 types of Churros. The so called Real Spanish Churros with either Plan, Sugar or Cinnamon. The second type is the Filled Churros with Chocolate, Milk Custard or Cream Cheese as fillings in the churros. And lastly the Dark Chocolate Coated Churros.I ordered a Cream Cheese Filled Churro and a Dark Chocolate Almond Churro. I forego the Real Spanish Churros since the churros are the same.The churro texture was rather soft and a little more than moist which I will describe it as wet batter. It wasn’t to the extend soggy though. It lacks of the chewy texture. And overall, I find it a little too sweet for the Cream Cheese filler. I like the dark chocolate coated since it was chocolaty.

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http://www.nahmj.com/2016/01/22/south-bronx-burger-by-montana-pomo/

South Bronx Burger was created by Montana Singapore to provide fresh made burgers. All the ingredients in each and every burger is made from scratch daily, ensuring freshness in the quality.South Bronx Burger has created 7 burgers when we visited them. 4 beef burgers, and 3 non.
We tried The Bronx that comes with an in-house smoked bacon, Gochujang Beef consists of gochujang coleslaw, The Unami is with mushroom and The Mac Daddy, topped with jalapeno mac & cheese. the only non-beef burger we tried was the Lemongrass Prawn.First was the Lemongrass Prawn Burger with thelemongrass infused prawn patty. I could savour the sweetness of the prawn and the lightly scent of lemongrass. It complemented well.The Unami beside the beef compose of miso mushroom, sandwiched with bonito flakes and mayo. A pity, the mushroom flavour were not strong.Classic ingredients such as the beef patty (the key ingredient), sauce, melted cheese and bacon existed in The Bronx. Though it may sound like a typical classic beef burger, it is the smoked bacon that differentiated itself from the rest in the market.A humble looking burger was The Mac Daddy. I was skeptical when I spotted the look. But it turned out to be our top favourite burger among the 4 we tried. All the ingredients assembled in The Mac Daddy not only complemented each other but more importantly enhances, taking the taste to the next level and even to perfection.One could choose to top up to complete the meal with a triple fries (normal fries, curly fries and criss cut fries) and a drink. Optional add on to the burgers are also available. We tried the truffle fries. Fries wasn't the best but was pleasantly delish.The Southern Fried Chicken Wings was the one we tried out of the 2 sides available. The chicken wings absorbed the marinate and were tender. We prefer eating it without the BBQ sauce.A pity only the Red Velvet Ice Cream Burger was available. The scarlet coloured bun together with Hazelnut rocher ice cream, coconut nutella sauce and granola topping added to the crunch was heavenly.
We enjoyed the burgers and the sides served by South Bronx Burgers. Especially when all the ingredients were made from scratch daily, it guaranteed freshness in quality and no doubt value for money too.

For more reviews, visit http://www.nahmj.com/