Tampopo deli is a japanese deli selling japanese desserts and take-outs. The matcha chiifon & cheese chiffon is a ''must try''!


2 mini tarts – Fruits and Mont Blanc ($2/ea)



Fruit Tart

Tart filled with light custard cream and topped with cubes with strawberry, peach, grape and kiwi. I think the wining factor lies in the light custard cream.



Mont Blanc

The chestnut cream was particularly good and not too sweet. When I forced my fork into the center, I bite into A chestnut coated with chcolate… a surprise??? The tart base was not too soggy but I wished it was much crunchy.

I would definitely head back for more desserts! Check out the monthly specials.

Le Saint Julian, an elegant and fine-dining French Restaurant at the Fullerton Boathouse. The view from the restaurant overlook the Esplanade and Sinagpore River. Do request seats by the window!
The Executive chef/ owner Julien Bompard went over to Julien Bompard at The Ascott and would head the kitchen during Dinner time. St Julien is now head by Stephane , the Chef de Cuisine.


Set Lunch Menu

Set lunch menu is priced @ $58++ and the menu changes monthly. Do take note that the portions are small and normally they do not showcase their best in their set lunch menu.
I had the set lunch but top up for the Signature Lobster Bisque.


French Baguette

Choice of Sourdough/ French baguette. I had the latter as I do not like the flaxseeds in the sourdough bread.
The baguette is crusty and had a chewy texture. It would be better if serve warm.

Nyon Olive Oil

The sommelier highlighter the olive oil, Nyon, which is from the chef’s hometown.
Not too bad, it taste similar to the Olive oil from Italy.

Signature Lobster Bisque ($28++)

This is a ”MUST-TRY” ! Do not leave St.Julien without trying this Lobster Bisque. Initially I had the set lunch which does not include the Lobster Bisque but since this is highly recommended, I decided to top up to try it.
The Lobster bisque uses everything from The Lobster- Head, Tail, meat…etc. They woould actually serve the bowl with lobster meat, , aioli and gruyere to you and pour the bisque over. By doing this, you could actually smell the aroma of the bisque.

Another shot

The Lobster bisque is rich and full of flavour. It is slightly smooth and creamy, this is one of the best Bisque that I have ever tried. They used quality ingredients in making this bisque to ensure it brings out the richness of the flavour of Lobster. This serves as a excellent starter before proceeding to the mains.

Le Saint Julien Mesclun Salad
This isn’t the usual salad leaves that you can always find/get .
The salad leaves were imported (unsure of the country) and this simple salad is refreshing!
It consits of finely chopped onions, mini radish, cherry tomatoes and belgium endives tossed in Lemon dressing / Walnut oil.
I like the simplicity and the quality of the salad leaves is one that I am looking for!

Grilled Snapper with spinach & fennel sauce with thyme

This was my choice of mains. Other popular choices would be the capellini pasta and Beef Tenderloin.
Choice of snapper/ barranmundi
This was not a wise choice…
The fish fillet actually contains some fish bones and even fish scales! This is the first time I had ever encounter eating fish scales in a fine-dining restauarnt.




There were some plus points as well:
1) The fish meat is quite soft and tender
2) I like the simple fennel and thyme sauce
Other than that, this was just an average dish, not something that I would return for.

Petite 4( Almond Financier & Chocolate truffles)
Some sweets to end…
The almond financier is crispy and has rasyberry jam in bewteen.
I simply love the chocolate truffles, they used good quality chocolate thus it has a bitter sweet taste and melts in my mouth. Yums!
It taste even better when you ahd it with a cuppa of coffee!

Some Hits & Misses here… the lobster bisque is a ”must-try”.
The attentive sommelier and Edith, the owner of St. Julien makes the dining experience pleasant plus the nice view of Sinagpore!

Osvaldo is a family italian resturant, which is slightly different from the fine-dining resturants. Just like Chef Osvaldo said,” You are coming to my house“. I felt very relaxed here, just like dining in my own house. Osvaldo is located at the maxwell chambers, you would see the restaurant when you come out from Tanjong Pagar MRT station. The resturant is running full-house everyday for lunch and slightly quieter during Saturdays afternoon. MAKE A RESERVATION !

They import fresh burrata cheese from which is DIRECTLY imported from Italty, from Chef Osvaldo’s own farm. Chef Osvaldo’s sister and parents are residing in Italy and they grow vegetables, peaches, honey, …etc and import some of the Italian stuffs to Singapore.


The restaurant resembles a cottage, the interior is quite spacious for large gatherings and for intimate dinner. There is a few paintings on the wall which has a japanese influence to it….interesting. There is also a small corner that display some of the italian stuffs that are imported from Italy(honey, balsamic vingrette,olive oil…etc), well they are for sale and they are they are made by Chef Osvaldo’s family. There is also a possibility that may start a small little deli selling antipasti, salami, cured meats and fish.

Complimentary Bread

A bread basket with home-made foccacia bread. I like the bread which came warm , great to nibble on while waiting for the food. The bread is home-made and it was very crsipy but a little tad to oily. It was just like eating a deep-fried flatbread.

Mixed Salad with Raw vegetables

I love greens thus this is a great dish to start off my meal. 3 types of greens- Zucchini, french beans and Carrots. I actually requested them to omit the french beans but they still serve it to me. Well, the response was to take out the french beans by myself. The veggies were crunchy, i think they just lightly blanched/steamed it and drizzled with olive oil and salt. It was a little over-salted and other than that, it was fine.


Seabass cinque-terre style

There was only 3 seafood item on the menu. The seabass was recommended by Alex(the staff), being one of the popular dish here. What exactly is cinque-terre? From wiki: The Cinque Terre is a rugged portion of coast on the Italian Riviera. The sauce actually consist of white white, olive oil and the juice from the seabass itself. The seabass fillet was a huge piece and they topped it with capers, diced tomatoes and black olives. The sauce is naturally sweet and flavourful. The fish is slightly poached and serve it under a bed of spinach leaves(salty). The fish is very tender and flavorful and I love the fish skin which was slightly crispy.

I didn’t had any desserts as it was a rainy day so it was a little ”unappropriate” for me to take chilled stuffs.

Chef Osvaldo is a very friendly guy who came over an have a chat with me. From what I know, he had been in Singapore for 6 yrs. He also explained that the temperature and climate here in singapore is quite different compared to Italy. The pasta that he made was perfect in Italy and using the same ingredients and recipe in singapore, the pasta just failed miserably.I guess it might be due to the humidity here in Singapore. I enjoyed having a chat with him, listening to his stories.

The service here is friendly and attentive. I also bought a bottle of extra virgin olive oil from them as the quality is not too bad.

Capricci, Italian dinning & more. Besides Italian dining, Capricci is also ideal for parties, celebrations & holding events. Capricci is fairly new (about 8 months) but it has already established a good reputation in this F &B industry.

Step into Capricci, I felt a sense of welcome & warmth. The restaurant adopts a fine-dining ambience, with dimly-lit lanterns, providing a relaxing atmospshere.


Complimentary Bread

Few pieces of Focaccia bread with olive oil & balsamic vingrette. The bread came warm,soft and moist, just the way I like it. There were some black olives and sliced capsicums in the bread. It was not too bad.


Melanzane alla Parmagiana ($16++)

Layers of sliced eggplants with melted mozarella in between, baked to perfection. The tomato sauce that comes with it is home-made therefore it taste naturally sweet and fresh. The skin of the eggplant slices are crispy as they were being deep-fried before being baked. Basil pesto sauce drizzled at the side, simply lovely! I fell in love with it & would definately come back for more.


Tagliolini Pasta with zucchini, groper and Saffron Sauce ($22++)

Saffron is a spice derived from the flower of the saffron crocus. It is expensive and used for colouring food and just a little would be enough to colour food.

The Tagliolini pasta is very smooth and has a QQ texture. The Zucchini is very crunchy and they actually made an effort to peel and slice it evenly. Paparika powder sprinkled at the sides added a nice touch.

Chilli from Sicily

When they present this chilli on my table, I was a little surprised. Pasta and chilli taste a little weird to me. Do not be deceived by it’s appearance. The chilli is fiery hot & spicy, it sent my tongue dancing after trying just a little. I didn’t dare touch it.

However, some critics said that the Chilli is not to be missed in Capricci. I tried having a second try with my pasta and it was actually not too bad. But, I would still prefer without it.

Massimo, the restaurant manager of Capricci is very hospitable and friendly. He explained the different dishes to me and seeked my opinions of the food. He made an initiative to find out the customer’s preference and tastebuds.

I think restaurant managers should learn from him to make an effort to talk to the customers to find out about their opinions and suggestions for improvements

Original Sin is the first and only Mediterranean vegetarian restaurant in Singapore. Original Sin is named after the famous fresco painted in the Sistine Chapel. It represents the passion, creativity and skill in our unique and flavourful cuisine.

Located on trendy Jalan Merah Saga in Chip Bee Gardens (by Holland Village), the award-winning Original Sin is right next door to its meat-friendly sibling Michelangelo. Run by co-owner and culinary director Marisa Bertocchi, the restaurant specialises in Mediterranean-style vegetarian food that appeals to even the most devoted carnivore. Original Sin also offers choices for vegans and jain (no egg, onion or garlic) customers.

One must not miss the Bosco Misto ($25++) which is their signature dish. Spinach, feta and tofu patties served with sautéed button mushrooms in a plum sauce and topped with asparagus. As there is crushed almonds and sesame seeds in the patties, I gave this a miss.( Allergic)

I had the Moussaka($24++), highly recommended by my friend. Oven baked layers of char-grilled eggplant potato, tomato and lentils, infused with Middle Eastern spices, topped with a béchamel sauce. They sprinkled a little paparika powder on top of the moussaka to give it a spicy flavour.

Instead of pasta sheets, they replaced it with sliced potatoes and lentils. The eggplants were soft and I love it!How I wish there are more eggplant slices to replace the potato slices. The potato slices were sliced thinly and the lentils gave it a nutty texture. The middle easten spices provided a different taste from the western lasagne.

Besides the usual menu, they do have daily’s specials and Weekend brunch ($18++)- Poached eggs on Ciabatta. I would definately be back to try out the rest of the items.