I've been here a couple of times and during this lunchtime visit I ordered one of the most expensive (if not the most expensive) items on the menu - the Steak & Eggs.
At $38, this meaty dish smells so good because of the truffle oil in the pan. It's stated that the mashed peas (the green stuff) are cooked in truffle oil but, it seems like the earthy aroma sticks on everything, especially the meat. I had it medium rare and even though it's not the best I've ever had, it's pretty okay for a $38 steak. Good for a one-time experience kinda thing.

Wanted to find out what the fuss was all about so I dropped by for lunch one day. To beat the lunch crowd, we arrived before 12pm and quickly realised it was a smart decision because by 12-ish the place was packed.The beef yakitori was about $12 I think. Portion = miserable. Taste = nothing special. Would you pay $12 for this? Yup, didn't think so. Skip it.The star of Koh Grill - the Shiok Maki. We had the Gen 1. This costs $16, I think there were like 8 rolls in there. The taste was good, quite 'shiok' if I may say so myself. However, I honestly don't think it's worth $16. Maybe $12/$14 tops. For my main, I stuck with the salmon don. The 'don' choices available are pretty sad. Luckily my safe choice was there. The amount of salmon is too small. Although Japanese rice was used, it was not sticky and sweet like it should be.

So, to sum it all up: Koh Grill just isn't worth it. If you haven't been, you're not missing much.

Settled for lunch here because Taka isn't home to many mid-range eateries - it's either high-end or the food court.

So having dined here about 3-4 times, Pique Nique's standard is very, VERY inconsistent. I think they were much better when they first opened. Now? Service is painfully slow and the food is just becoming more and more 'meh'.
For my main course, I had the Croque Madame. This is bascially a grilled cheese sandwich with egg and ham. It's not satisfying and it's something I would recommend only if you just need to fill that stomach of yours if the thought of pasta/rice is too much.For dessert, I had the Sticky Date Pudding. I understand the rave (okay, mini-rave) about PN's desserts. Their sticky date is not too shabby, but they're extremely stingy with the caramel sauce. The pudding itself is also incredibly tiny. If you want sticky date pudding done completely right, try Prive's or Oriole's.

Paragon is one of those places where I just wouldn't bother exploring for food. So when I heard about the new Chalk Farm, I decided to check it out.

This takeaway concept bakery boasts plenty of cakes, brownies and cupcakes. I'm always curious when it comes to red velvet so it was a given that I would choose their red velvet cupcake. It's very pretty-looking, no doubt about that. It's pretty small so... sharing is a problem. My thoughts: the cake is extremely moist and smooth. The texture will impress. However, the flavour just lacked punch. It was quite bland and the frosting was just average. Perhaps people who prefer their desserts less sweet would like Chalk Farm's rendition of the red velvet creation. Otherwise, don't bother and just try their other stuff.

I'm not a fan of Japanese food (with the exception of the raw fish creations) and I am certainly not a ramen lover. So when a friend of mine suggested to go here for dinner, I was a bit apprehensive at first but decided it wouldn't hurt to try something new (hurt me physically, no; hurt my wallet for wasted calories, yes)

So we joined the crazy queue which was super duper long around 7pm. We waited in line for about 30 minutes I think before we finally got seats in the insanely small ramen joint. They're very speedy in serving you your ramen because while you're waiting in line outside, they pass down an order "chit" so you can give them the completed form before getting seats.

Before I go on to mention the main star, note that Tonkotsu King does free flow hard-boiled eggs. You'll see a bowl on your table. There's also a bowl of sesame seeds for you to grind but you can skip this part if you're like me (too much sesame just makes a dish taste weird).I ordered the normal ramen with no gigantic seaweed, no black fungus, and no spring onions ($14+). The oil level I chose was normal and 'doneness' of the noodles: normal (regretted this decision, should have gone with soft). Of course, there was the slice of pork in my very plain bowl of ramen.

The moment the waiter set my bowl down, I was very impressed with the aroma of the broth. But, I was still apprehensive. My ramen experiences have always been horrible in SG and the pork broth usually proves to be too much for me to handle - to the point where I feel nauseous almost every time. But this time, it was so different. The ramen broth was incredibly flavourful, without being too overwhelming or 'gelad'. There were bits of pork fat swimming around the broth but they certainly didn't make it difficult to sip on or finish. SO GOOD!

The pork slice on the other hand was really so-so. Nothing fantastic.

I may not be a ramen fan, but all I know is, they make damn good stuff over here and I truly wouldn't mind coming back for more. Highly recommended!!