Full review refer to
http://www.nahmj.com/2015/12/20/chefs-table-by-chef-stephan-zoisl-tras-street-singapore/

It was quiet on a Tuesday evening. All tables were bar tables and chairs. The space was very much like a private kitchen with dinning room extended.

We chose Beef Tagliate ($22) as the starter. All ingredients (beef tenderloin, vine cherry tomatoes, aged parmesan cheese and rocket leaves) complemented each other perfectly and it was the aged parmesan cheese that brought the best out of the dish.

Pan seared US scallop, risotto with cauliflower texture ($38) were with fresh ingredients. We like the crispy cauliflower that added some texture to the dish.

Sirloin Steak wtih globe artichoke, broccolini, fermented grains and thyme jus ($48) for Main. A second beef dish. But we enjoyed the steak.

Lastly on the Sweet, we had Inspired By Red ($14). It was sour since it consist of Raspberry sorbet, marinated raspberry.

At The Chef’s Table, for coffee, the brew was Nespresso Coffee. You won’t be getting the usual Latte or Cappuccino. It was a little disappointing.

Full Review on http://www.nahmj.com/2015/12/28/the-refinery-singapore-jalan-besar-singapore/

At The Refinery Singapore, three menu were offerred; Dinner for Monday to Saturday, Lunch for Weekdays and Brunch for weekends. I visited on a Sunday for Brunch.

Teriyaki Chicken Don was a bowl consisting of Seasoned Japanese Rice on the bottom (which tasted more like plain white rice), topped with 48 Hours Marinated & Sous Vide Chicken Thigh (like the Chinese Braised Chicken), Creamy Corn Salad, Signature 72 Degree Onsen Tamago, Roasted Sesames. It is a after all a comfort bowl of rice.

Chendol Mando Milkshake was with gula melaka, red bean, green jelly, coconut cream, vanilla gelato topped with ondeh ondeh, whipped cream, mini chocolate covered coconut candy. A pity it doesn’t really taste like Chendol as I was expecting.

I ended my meal with a Cappuccino. A full body with medium acidity.

For full review, http://www.nahmj.com/2016/01/03/aloha-poke-hawaiian-rice-bowl-telok-ayer-singapore/How do you order the Poke Rice Bowl? 
Grab a order chit, write your name. Choose the size; Lil’ Swell consist of 1 scoop of 75 g poke ($11.90), Standard Nalu with 2 scoops 150 g of poke ($15.90), lastly the Big Kahuna which has 225 g of poke ($19.90).

My choice was the Standard Nalu with Brown Rice as base, requested for salad dressing on the salad. And choice Poke were Spicy Ahi Tuna and Wasabi Mayo with Flying Fish Roe and Pumpkin Seeds and Chia Seeds superfood.

It was filling. I was surprised by how tasty the rice bowl was. The flavours were mainly from the Poke sauce.

Original Review on http://www.nahmj.com/2016/04/29/hua-yu-wee-seafood-restaurant-singapore

Hua Yu Wee Seafood Restaurant 华友园海鲜 is located within a colonial bungalow along Upper East Coast Road. It is standing strong at its original location since it started. And it is not an unfamilar icon to those who stay in the area. But for me who is far away from Hua Yu Wee, I was surprised to find out about this zi char place. In case, you do not understand "Zi Char", in means a place that dishes out Chinese food at a casual, relax environment.It has this old school looks and ambience. Don't expect anything classy or hipster, but the look of the 70s. It seems nothing has changed since they started at the location.

Since it is a Zi Char Place, one could expect all sort of Chinese cooked dishes; ranging from tofu and vegetables to seafood and meat to noodles. As I didn't order the food and I did not have the chance to lend my hands on the menu, as such, I don't know the price and the exact name of the dishes.We started with Spinach Tofu with Mushrooms. The tofu was almost drowned in the mushroom. I was amazed at how smooth and silky was the tofu.Next on the table was the Lala. The Lala was swimming in a spicy and strong ginger seafood flavoured broth. I was glad the Lala were fresh and there weren't sand in them.Hardly would anyone order 2 vegetable dishes. It is kind of strange though. We have a Broccoli and Huang Di Miao. Both were stir-fried with garlic. There isn't much to describe about greens. Maybe green and crunchy as they should.The Squid Paste You Tiao is popular dish at Zi Char places. We ordered a plate that night too. Squid paste was chewy. A pity the You Tiao wasn't as crispy as it should be but certainly not soggy though.The Feng Sha Chicken is a dish highly recommended by one of the diners who visited the restaurant. By the side were dishes of chopped garlic and ginger as dips for the chicken. I took a piece of breast meat (by accident), surprisingly, it wasn't dry and the meat was tender with a very crispy skin. But a little salty.Cereal Prawns were de-shelled before deep frying. This made it very convenient to consume and the best part, in my opinion is that the cereal were still on the surface of prawns. This dish was decent though one of the diner whose fave is cereal prawn felt the cereal wasn't tasty enough. Perhaps it was lacking of the herb such as the curry leaves that are usually fried with the cereal.We ordered both the Chilli Crab and the Black Pepper. None prefer the latter. The wok hei (the char fragrance) was far too strong and almost like the black pepper were burnt. All the 7 diners prefer the Chilli Crab. With the chilli crab, deep fried buns are always necessary to dip the crowd-pleaser sauce. Even though the Chilli Crab is a popular, highly raved dish at Hua Yu Wee, I felt there is room for improvement. Personally, I felt the tomato sauce flavour was a little too overwhelming.Before having our last dish, the dessert, we have the Seafood Hor Fun. It may not look appetising especially after all the sumptuous food earlier but the Rice Noodle beneath the sauce was excellent. The Wok Hei was strong. I wouldn't mind having only the rice noodle with no other ingredients.Yam Paste was the last dish to end the night, which I find it mediocre. The yam paste wasn't as flavourful as it should be. I think they did not use Lard to cook the dish. And the ginko nut wasn't soft but hard and chewy and it wasn't sweet. It wasn't cooked using the traditional Teochew method.

Beyond the old fashion look of Hua Yu Wee Seafood Restaurant, there were quite some delish food worth looking forward to. And I heard they have quite some off the menu dishes. If keen pop over to ask for them.

More reviews on http://www.nahmj.com/

http://www.nahmj.com/2016/02/22/kanshoku-ramen-bar-orchard-gateway-singapore/

Between dinning and spotting Kanshoku Ramen Bar at Orchard Gateway, it was since some time ago. And I didn’t read any review before having my first bowl of ramen at Kanshoku Ramen Bar.Kanshoku Ramen Bar offers a casual dinning environment. The tables were place rather closely, not a place suitable for gathering but dine and go kind of place.
The service crew gave me a very detailed description of the menu, down to the what I could expect from each dish offered. It was absolutely a delight. This certainly help in deciding what to order.

At Kanshoku, they offered 6 different Ramen (5 soup, 1 dry); Signature Kanshoku Ramen, Black Garlic, Spicy Tonkotsu Ramen, Flaming Hot Tonkotsu Ramen, Shoyu Ramen and Truffle Ramen.The Signature Kanshoku Ramen ($13.90) was highly recommended as such I gave it a try. Broth was flavourful but sweetish.
Kanshoku provides 3 ramen texture to choose from; soft, normal and hard. As noodles were thin, so expect it to be soft even when normal. Go for hard if you prefer al dente like noodles.The Charshu was with the perfect ratio of fats to meat. It was soft and tender; melted in the mouth. Strangely, the Charshu was slightly sweetish which wasn’t my preference.The Ramen does not come with a Ramen Egg ($2). If you like one, you need to add-on. A pity, the quality of the yolk wasn’t consistent. The first time I have the Ramen Egg, the egg yolk was runny! I like it. But on the second occasion, the yolk at the edge was cooked. It was such a shame.

Overall, I didn’t relish the bowl of Signature Kanshoku Ramen. The sweetish bowl of ramen (broth, charshu and egg) didn’t strike a chord with me. I was pretty surprised to read so many positive reviews about how delish the ramen and the broth were . I was surprised that many could except a bowl of sweetish ramen.The Black Garlic Ramen ($14.90) has the Signature Kanshoku broth as base with the black garlic added. Strangely, the black garlic masked the sweetness of the broth successfully. I relish on the Black Garlic Ramen.For those who prefer the salty to sweet, Shoyu Ramen ($13.90) is the option. But personally, I didn't think well of this bowl of briny ramen as the soup wasn't flavourful with meaty aroma.The only dry ramen that is on the menu is the Truffle Ramen ($18.90). When it was served, I could smell the lovely truffle scent but a pity it couldn't be savoured. The ramen was luke warm almost at room temperature. It seems like salt was added to the ramen, as such some part of the ramen was tasteless. I felt that the sweet Charshu that was torched seems to complement the noodle, that was a little consolation.I tried both its Chicken Gyoza and Prawn Gyoza. Personally, I prefer Kanshoku Ramen Bar Chicken Gyoza. It was more flavourful. But there’s room for improvement. The consolation was the gyoza sauce. I have good impression of it. It was the saving grace for the gyoza.Somehow, the soup ramen (except Shoyu) served at Kanshoku Ramen Bar was far too sweet for my liking. The sweetness was in the egg, in the broth and in the Charshu too. I prefer salty ramen to a sweet one I suppose. But at least the Black Garlic Ramen has the sweetness masked. Chicken Gyoza is a pretty good option if side is required.