Full Review on http://www.nahmj.com/2016/02/02/punch-cafe-north-canal-road-singapore/

The Punch is divided into 2 sections. The front section, nearer to North Canal Road, is an indoor where the usual dinning for lunch and dinner happens. While the second, where is the back of the space, named as the courtyard is where the brew bar is found.

At Punch, a morning is started out at the Brew Bar at a courtyard with brewed coffee and light snacks. Either Chemex or V60 or batch brew were available. No espresso based unfortunately.

During Weekend Brunch, 2 Brunch and 2 Mains were available for selection. On the day of visit, the 2 brunch selection were Poached Eggs With Mushroom On Sourdough Toast was our selection and Porridge (Oatmeals with Caramelised Banana).Though the mushroom was really delicious but personally I thought it was too simple. I was expecting a little more from Punch.For Mains, seabass though was our choice but was sold out, leaving the drumlets for our selection. Though the fried drumlets were extremely tasty and ultra crispy, it is better off as a sharing plate than Mains. It wasn’t wholesome as a Main.I love the Brownie Cookies especially the Salted Caramel. Though my mom prefer the Espresso Butter Cream.My choice Doughnut was the custard one; filling too scanty. I prefer to have more. Texture was fluffy with a chewiness in it.We were recommended to try the refreshing Pineapple Slushie; pineapple blended in coconut water with mint. A little sourish with very light hint of sweetness from the coconut water and with tint of mint.Cappuccino at the Punch was low acidity, full body and with both nutty and berry flavour hint.Boliva Chemex Brew Coffee was a little winey and fruity with low acidity and medium body. It was such a fabulous cuppa; an ideal pairing with the Salted Caramel Brownie Cookie.

Though food served at the Punch was generally delish, NAHMJ was expecting more from Punch. We certainly do think they could better than this.

More review is on http://www.nahmj.com

Full review on http://www.nahmj.com/2016/01/30/suju-japanese-restaurant-mandarin-gallery-orchard-singapore/

Strangely, Suju Japanese Restaurant seems to be neglected by most foodies (both bloggers and non-bloggers). Even my friend, one of the diners at our dinner date have visited the rest of the restaurants at Mandarin Gallery except Suju.We started off with Sashimi Specialty of The Chef (Assorted Sashimi), priced at $36 per person. We ordered for 2 pax hence the plate of sashimi resulted in a damage of $72. We understood why it is so expensive the moment it landed in our mouth. We savour the sweetness and freshness of the sea with each piece of the sashimi.The Nasu Dengaku, a cold appetiser, was the next served to our table. Deep fried eggplant with Suju Miso top with sauce was a simple but pleasant dish. One could savour the natural sweetness of the eggplant and the miso sauce added tincture of savoury in it. Somehow, like a salad.Very quickly, all our Mains were served at the same time. First we have the Tori Momo Kurozu Itame. I enjoyed this dish more than the beef we ordered. Since it was sourish, it whetted the appetite.Beef Cheek Miso was stewed and simmered in red wine and the meat absorbed the red wine fragrance completely. It was tender and melt in the mouth. The 3 diners at Suju enjoys rich food but most of us still feel that this was a little too rich for our preferences.Shake Chazuke and Mentaiko Chazuke were comforting. We like it. Rice in soup, who could resist such a homely dish?Before the end of the meal, we ordered 2 out of the 3 desserts.Catarana is an Iced pudding in roasted green tea flavour. Among the 2, this is a hit with me. Slightly sweetish with tea fragrance. This is what I enjoyed.Annin Tofu is Suju Style almond pudding which has the typical Chinese Almond Jelly taste with a texture akin to the traditional tofu and a creaminess in it too. I am never a fan of the Chinese Almond Jelly so this isn’t my kind of dessert. But my other diner enjoyed this tremendously.

Suju Japanese Restaurant has a homely Japanese ambience. Not noisy even the section we sat were at 80% capacity.
All the 3 diners at the dinner agreed that the best part of the meal was the Assorted Sashimi. With no doubt, I would highly recommend the Sashimi Specialty of The Chef to diners who is willing to bear the high premium. Next the Chazuke and Tori Momo Kurozu Itame. End the meal with Catarana.

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

Full Review on http://www.nahmj.com/2016/01/17/j65-south-east-asian-weekday-dinner-buffet-hotel-jen-tanglin-singapore/

At J65 South East Asian Weekday Dinner Buffet, the entire buffet area consists of 7 stations. They are the ‘Live’ Station; Roast; South East Asian Food; Salad, Sushi and Sashimi Station, Seafood; Dessert Station and Coffee & Tea station with others.

‘Live’ Station

At the ‘Live’ station at J65 South East Asian Weekday Dinner Buffet serves both the Chicken Rice, Hong Kong style roast and 7 types of Laksa.

'Live' Station - Laksa

 

Sarawak Laksa

 

Chicken Rice with Roast and Steamed Chicken

 

We tried the Sarawak Laksa, tasted like an hybrid of Mee Siam and Curry. The chicken were a little dry and rice wasn't as flavourful. It was the lighter version.

Roast Station

Grilled Salmon Pork Loin, Beef, Bone Lamb and some roast vegetables sides were found here.

Baked Whole Salmon

 

The highlight was the flavourful humongous Baked Whole Salmon.

South East Asian Cooked Food Station

A display of South East Asian food, include mouthwatering Chinese, Curry and Peranankan dishes.

Curry

 

Salad, Sushi and Sashimi Station

I was amazed by the variety of salad. As an healthy option, sushi prepared with brown rice was among the selection. That was thoughtful of J65

Seafood Station

A good varieties of fresh Seafood.

Sri Lankan Crab

 

I could believe that they are providing so much of seafood and that included the Lobster!!

Dessert Station

There was a good mix of desserts, Western pastries and cakes, Nonya Kueh and Ice Cream. It was thoughtful of J65 to scoop the ice cream to contain a scoop each.Others

There were 4 selections of cheese; all 4 were hard cheese or semi-softCoffee, tea, fruit juice were also available.

Refer to the link below for full review

http://www.nahmj.com/2016/01/08/montana-singapore-pomo-dhoby-ghaut-singapore/ 

The new Montana Singapore cafe was an impressive one. One with lots of cool and hipster factor that attracts.Jalapeno Mac & Cheese Waffle was with tomato relish by the side. This was my least liking among the rest as the cheese was a little too light for my palette.Southern Fried Chicken Waffle was still as good as before with a crispy fried chicken. It is simply like a chicken burger.I rated Bulgogi Beef Waffle as my fave for the savoury waffle. As it has a creamy sauce that enhances the combination. Personally, I prefer strong and rich tasting food.The Assam Crab Waffle was inspired by the Kedah Laksa and was filled with real crab meat (not crab stick). This dish was accompanied with a light and creamy Assam Gula Melaka Mayo. Those who prefer lightly or even natural tasting food would enjoy this.The level of spice in the Spicy Bacon Pasta was considered spicy for most. Nevertheless was a tolerable one. So it was shiok.Red Velvet Waffle was my favourite sweet waffle among the 2 flavours we tried. The Red Velvet Waffle stack is sandwiched with Strawberry Cheesecake Ice Cream. White Chocolate Rose Syrup to add to the oomph. The rose flavour was the surprise and highlight for this waffle dish.The Black Velvet Waffle is with a green tea ice cream to complement the black sesame. It was pale in comparison with Red Velvet.Barista’s Choice of Affogato is also available as alternate dessert.Coconut Cold Brew is the first in Singapore. 5 variations, Regular was served in the conical flask (is our favourite coconut cold brew drink), Nitro (did not try), Gula Melaka (appealed least to our liking, Yuzu (it was all right) and Kahlua (did not try).Montana Singapore introduces an interesting concept of finding diners with the Coconut Cold Brew and or other coffee and wine by asking customer their food preferences. If you are at a lost, overwhelmed by the many choices, Montana could help you decide better.

Full review on http://www.nahmj.com/2016/01/27/d-good-cafe-2016-cny-special-and-revamped-menu-holland-village/

The ambience of D’ Good Cafe, to me, is playful. I like the idea of assembling various theme together at various corners in a rather coordinate manner. D’ Good Cafe has pieced it together very well and it doesn’t come across messy which is usually the risk.

D' Good Cafe introduces 2 CNY special; CNY Deutsch Skillet Pancake and Grapefruit Green TeaCNY Deutsch Skillet Pancake is topped with abundance pork floss, diced BBQ pork (bak kwa), Asian pear, wolfberries, mandarin orange, greens and drizzled with sour plum sauce; ensuring at each mouth, diner gets to relish all the ingredients.Grapefruit Green Tea ($7.00) is specially crafted to pair with the CNY Deutsch Skillet Pancake. In it is a concoction of pink grapefruit and lime, refreshing and best to combat the sweltering weather.The Classic Deutsch Skillet Pancake may not be instagrammable and certainly a humble looking dish. Accompanied with unassuming ingredients; cream cheese, maple syrup and a wedge of fresh lemon but was heavenly.Fresh Prawn Aglio Olio on Linguine with adds on of Squid Ring 4pcs and Portobello Mushroom. I thought it could be better.Baked Lemongrass Chicken has a strong soy sauce flavour with a scent of lemongrass. A very awesome mash potato. In it beside the smooth creamy mash was some crunchy potato bits. D’ Good Maple Sea Salt Cheesecake is the ultimate must have at the cafe. The maple sweetness was well balanced with the cheese while the sea salt provided the savoury flavour. And a critical element was the unique smokey hint that differentiated it from the rest.Cappuccino ($5.80) was a cuppa of low acidity, full body, nutty and caramel flavour. Exactly the way I enjoyed my coffee.The Unknown Cold Brew is a mysterious and seasonal flavour. The Unknown I have was a Mocha like drink that was smooth and with a fruity undertone and round finishes. As a coffee drinker, I prefer having my coffee without added flavours. As such, personally, I felt the chocolate and the sweetness overwhelms the coffee.