Founded in August 2014 by ex-banker turned restauranteur Lawrence Ngan, Bridge Restaurant & Bar along Seah Street offers well crafted, Modern European fine dining at value for money prices. Head Chef of Bridge Restaurant & Bar, Sky Chan Wai Khang, draws on his years of experience in various fine dining restaurants, such as Joel Robuchon and JAAN, to create dishes that delight and dazzle the senses.Ambience at Bridge Restaurant & Bar is inviting and relaxing. Styled like a modern bistro, with low ambient lighting, a wide floor space, modern furniture with clean, curved lines, in colours of wood, yellow, white, and black. A long, open bar sits at one side, over which guests can converse with the bartender. The atmosphere lends itself well to long, lingering meals and laughter with friends. There is a small al-fresco outdoor dining area as well, though this is exposed to the elements, and rather uncomfortable being next to the road.Service at Bridge Restaurant & Bar is professional and efficient, living up to the standards of a bistro, but falls short of restaurant quality. Staff greet diners, and seat them quickly, though I notice they don't engage people who stop to look at their menu outside. They're also quick to clear empty / dirty plates or tables, setting it for upcoming courses, or the next sitting of diners. However, I do wish they had changed the sharing plates as well, at least mid-way through the meal. Beyond this, there is very little engagement with staff, and I feel the service is functional, but not memorable.

Food at Bridge Restaurant & Bar is Modern European, artfully and beautifully plated dishes prepared with French cooking techniques, featuring largely Western influenced flavours. Head Chef Sky Chan Wai Khang believes in a "less is more" approach, each dish is thoughtfully crafted around 1 main ingredient, with accompaniments that highlight it. Fresh, quality ingredients are sourced, resulting in food that's delicious, bursting with flavour and colour. Portions are rather large for individuals, and can be shared. Despite the use of premium ingredients and restaurant fine dining concept, prices are affordable, comparable to bistro pricing. Budget about SGD $60 per person for a 4 course meal during dinner, which is incredible value for money! The menu here is regularly changed every 3 - 4 months, making repeat visits worthwhile!The Octopus (SGD $16) dish features thinly sliced, marinated octopus, chewy kombu seaweed, crunchy frisee / endive salad and radish, with a sharp shallot chutney and colourful tobiko / flying fish row. The plate is finished with a silky Yuzu sorbet from Okinawa Prefecture, Japan! Taste is lovely, a blend of freshness, cleaness, sweet, zesty, sour, briny, and earthy. Akin to a really good carpaccio.Loved the Blackfin Paimpol (SGD $22), with a large, tender fillet of pan-seared blackfin seabass fish, served on a bed of soft, tender coco de paimol (24 hours soaked black-eyed peas / beans stew), finished with a warm, white wine foam. Closely resembles the classic French dish of 'Sea Bass Fish With Coco De Paimpol Beans In Butter Sauce', which hails from the city of Paimpol, in the Brittany region of France. The fresh seabass fish has a crisp, slightly salty skin, which gives way to a tender, flaky, sweet white flesh underneath. The black-eyed peas / beans are soft and tender, not mushy, with a savoury sweet, buttery taste. Really good!Full Bridge Restaurant & Bar review here: http://ivanteh-runningman.blogspot.sg/2015/12/bridge-restaurant-bar-tasting-session.html

Founded in 1903 by confectioner Antoine Rumpelmayer in Paris, France, the Angelina Tea Room And Patisserie is a reowned retailer of artisanal French pastries and desserts, particularly popular with the Parisian aristocracy and celebrities. Named for the daughter-in-law of the founder, Angelina Tea Room And Patisserie opened their 1st Southeast Asia branch in Singapore, within the revamped Capitol Galleria, in May 2015. Ambience at Angelina Tea Room And Patisserie is bespoke elegance, designed by architect Edouard-Jean Niermans. The place has a charming, refined sophistication, with colour themes of white against wood, elegant yet comfortable furniture in sturdy wood with marble tops, fine crockery, and a open concept seating area that lines the "street". While the layout of seats are closely packed, it still manages to feel like a tranquil place to chill, and while away the time chatting with friends, very much like the typical French Parisian cafes! I also like the small side tables provided to place your belongings. A drawback in ventilation, the place can get rather warm.Service at Angelina Tea Room And Patisserie is very good. Staff are friendly and polite, quickly greeting and seating guests. If questioned about the menu, they are able to describe dishes simply and accurately. I like that they proactively offered to top up our water glass, as well as asked for feedback on the meal. They're quick to clear away empty / dirty tables, and carry themselves with a professional, unhurried air. I find service to be attentive and personal, very good! When a diner next to ours accidently knocked over her glass, which smashed on the floor, staff gently enquired if they were all right, quickly moved them to another table, and cleared up the mess.Food at Angelina Tea Room And Patisserie is classic French, and as a patisserie, they naturally offer very good artisanal desserts! But their appetizers and main courses are just as tasty, made with fresh ingredients, and well executed. Portions are designed for individuals, but vary from dish to dish, some are large, some are small. Consistency is good, the kitchen maintains quality in each dish. Prices are high, as reflective of a restaurant, but the overall package makes it very good value for money, and I find it worthwhile to dine at Angelina Tea Room And Patisserie. Will definitely return again!The Old-Fashioned Hot Chocolate L'Africain (SGD $13) is a decadent, luxurious dessert beverage, smooth and thick with a viscous texture, deep and rich in chocolate taste. A complex blend of 3 different African cocoa beans from Niger, Ghana, and Côte d’Ivoire, this sweet velvet is served with a cup of chantilly cream, which helps cut through the richness. Excellent, among the best hot chocolates I've had. Highly recommended!Hailing from the city of Lyon, in the Rhone-Alpes region of France, the Chestnut & Madeira Veloute is a creamy, velvety smooth soup / broth, traditionally consumed in winter. Made with chicken stock, water, pureed roasted chestnuts, butter, onions, salt, and a Portuguese Madeira fortified wine, then topped with a light milk foam, edible flowers, a touch of spice for colour, and fresh herbs. Taste is savoury, sweet, earthy, and nutty, a delightful melody of flavours on the palate. Excellent, wish it could be on the regular menu. Highly recommended!If a Paris-Brest got together with a Cream Puff and had a kid, the result would be the Paris-New York Pastry (SGD $13). This modern reinterpretation has a chewy, light choux pastry shell, filled with a crunchy pecan praline, layered with a light pecan praline cream, topped with a choux pastry cap and a pecan nut. Equal parts sweet and nutty, chewy and creamy, it's a fairly good dessert.Full Angelina Tea Room And Patisserie review here: http://ivanteh-runningman.blogspot.sg/2015/12/angelina-tea-room-and-patisserie.html

A long serving stalwart of the Fairmont Hotel Singapore, having opened together over 30 years ago, Szechuan Court is a reowned Chinese fine dining restaurant known for its excellent Szechuan and Cantonese cuisine, impeccable and attentive service, and stunning Imperial Chinese decor. The high level of quality and ability to consistently deliver continues to draw many diners to Szechuan Court, and despite its high prices, makes one feel it's still value for money.Ambience at Szechuan Court exudes a luxurious and sophisticated elegance, having been recently renovated in 2011. The Chinese Imperial style royal decor within the spacious setting is enhanced with gleaming black onyx lacquered surfaces, contrasted by rich fabric colours in red, scarlet, white, and gold. Walk past the Imperial styled entrance, and choose to dine in 1 of 2 areas, the spacious and bustling open restaurant, or the quiet private booths which offer a view of the city skyline. Impressive, all around excellent!

Service at Szechuan Court is courteous, professional, efficient, and hard-working. Staff politely greet guests, and quickly usher you to your selected seats. If questioned about the menu, they are able to describe dishes in basic detail. I realise however, they are more fluent in Mandarin than English. Staff proactively top up tea / water without being asked. Observant and attentive, they arrive quickly when beckoned, offering near personalised service. I also appreciate that staff change your cutlery and plates after every dish, good effort!

Food at Szechuan Court comprises traditional, familiar Chinese Szechuan and Cantonese flavours, presented in modern fine dining style, arranged neatly on clean, white dishes. Staff will present you the dishes, then assist to portion it out. Generally, the ingredients used are fresh, prepared with respect, and well executed, full flavoured with excellent taste. Completely delicious!

We tried mainly the Szechuan dishes, and I must say that looks are deceptive, because while they look non-spicy, there was always the hidden presence of chili, spice, peppercorn, or chili oil. Yet the skill of the kitchen is such that the heat is palatable, not overwhelming. Portions are designed for communal dining. Perhaps the only drawback of Szechuan Court is the high prices, as expected of a fine dining establishment. Be prepared to splurge between SGD $80 - $150 per person for a meal here. I personally feel this is good value for money, as you can expect a consistently high standard.The Braised Bird's Nest, Cabbage, Chicken Broth (SGD $42) is a large, filling, luxurious, individual bowl of yummy soup / broth! The chicken soup / broth is light with a slight savoury taste, filled with fresh chinese cabbage / bok choy, wolfberries, and a generous portion of bird's nest! Quality is evident, the strips of bird's nest are off-white / pearl white and translucent in colour, doesn't stain the soup / broth, is sweet with no fishy taste, and is smooth and slippery in texture, like thick egg-white. Chef says this is his favourite dish!The Stir-Fried Duck Breast, Black Fungus, Pickled Wild Chili (SGD $32 / $48) has duck meat which is cooked till tender yet not dry, similar to the texture of venison. An earthy, aromatic, savoury dish with bell peppers / capsicum, black fungus, and soft garlic, the duck has also picked up some spicy heat, and there is a slow burn that builds while eating this. Surprisingly, the pickled wild chili isn't spicy, instead, it's face-scrunchingly, intense sour.Absolutely loved the Braised Pork Belly Ribs, Crispy Rice, Sweet Vinegar Sauce (SGD $30 / $45)! The pork meat has a fork tender, moist texture, with a sweet, clean taste from the unique vinegar. The exterior is coated with Sezchuan peppercorn spice, which you don't feel at first, until it starts to numb your tongue, though there isn't any spicy chili burn. The small selection of diced tropical fruit lend a tinge of juicy sweetness, while the small bits of crispy white rice is genius as a garnish, eye-catching while lending a crunch to texture. Exotic, and really good!Full Szechuan Court review here: http://ivanteh-runningman.blogspot.sg/2015/12/szechuan-court-tasting-session.html

As their name suggests, Qbab is a small kiosk offering Middle Eastern / Turkish style kebab rolls. A cute play on words, the owners hope people "Q for their Qbabs", this stall sources chicken and lamb from Halal suppliers fresh daily, then their meat is marinated overnight. This insistence on freshness extends to their no MSG policy, and the concept of Qbab is rather fast-food style; choose a meat, choose a variety of vegetables, then choose a sauce.Ambience at Qbab is simple but functional. The small floor space is an open concept area, divided by a long, communal dining table, and several individual tables. You can see the chefs in the open kitchen preparing the meat for roasting / grilling! Part of the appeal of Qbab is watching them handcraft your kebab roll from scratch. Furniture is functional but not very comfortable, this is very much an eat-and-go place, with quite a lot of people ordering takeaway.

Service at Qbab is completely self-service, with ordering, payment, and collection all done over the counter. At least staff are friendly and engaging, able to describe the various choices of vegetables and sauces, and they fulfill orders quickly too. If dining in, staff do help to clear empty / dirty tables, though it's encouraged that you do this yourself.

Food at Qbab is all about Turkish / Middle Eastern kebab rolls. Portions are large for individuals, and quite filling. Besides 2 types of protein (chicken or lamb) to choose from, you can also stuff your kebab roll with between 0 - 5 vegetables (lettuce, onions, cucumbers, tomatoes, jalapenos), and cheese. Qbab also offers a variety of 7 sauces, you can choose 1 or 2 sauces to fill your kebab roll. Prices are reflective of its premium, hand crafted status, rather like high-end fast food, budget about SGD $14 for a kebab roll with a drink.Full Qbab review here: http://ivanteh-runningman.blogspot.sg/2015/11/qbab.html

In Tokyo, Japan, the Yazaemon & Megumi Kaiten Sushi brand is reowned as being among the best maguro / bluefin tuna and sashimi wholesale suppliers and eateries. In July 2015, they partnered All Nippon Airways (ANA) Trading (which flies in the supplies), Komars Group, and local veteran restaurateur Mr Andrew Tan from Tomo F&B Pte Ltd, to open their 1st overseas foray, Maguro-Donya Miura-Misaki-Kou Sushi & Dining.

Ambience here resembles the traditional Japanese homes, with minimalist decor, and ample wooden furniture and panelling. Clean, simple lines, lit with warm lighting, an assortment of varying furniture to accomodate different customers depending on group size, as well as a brightly lit, open sushi / sashimi counter where you can watch as the 3 Japanese chefs prepare your orders. There is a sense of peaceful zen, a tranquil feeling when dining here, though I understand it can get somewhat noisy when it's crowded.Service here befits a fine dining establishment. Heading up the team is former lecturer turned restaurant manager David Lim, a friendly and knowledgable gentlemen who spent time in Tokyo, Japan, learning all about sashimi. The other staff obviously aren't as knowledgable, but are still professional and friendly. Orders are fulfilled quickly, and empty / dirty tables are also cleared efficiently. You can also converse with the 3 Japanese chefs if you sit at the counter.Food here is all about the freshest, premium cuts of sashimi, and excellent quality sushi. To ensure the same level of freshness and quality as their other restaurants in Tokyo, Japan, the freshly caught fish are prepared using shinkeijime, a technique which stops lactic acid from developing, and immediately kept deep frozen in -60°C. Even their premium Hokkaido rice in their sushi is treated with such great care, when prepared, the Japanese chefs use a deliberate diagonal cutting technique which allows air to circulate through the rice, giving it a nice softness without it becoming mushy or clumpy. Each dish is absolutely fresh and tasty! And due to the strong partnership, prices are kept affordable, and cater to all market segments, from SGD $18 - $300 or more. Generally, budget about SGD $50 for a decent meal here, without drinks.The 3 Cuts Of Hon Maguro / Bluefin Tuna - Akami / Top Loin, Chutoro / Bottom Loin, Otoro / Belly (SGD $38 Per Portion) is the star dish here. The maguro / bluefin tuna flesh of this 'Wagyu of Fish' is so naturally sweet, clean, and fresh, that I encourage eating it only with a small dab of Wasabi and a light touch of soy sauce, which has been flavoured with katsuobushi / bonito. The deep red Akami / Top Loin is the leanest, meatiest cut, with the most firm texture, savoury sweet with a light bitterness. The medium pink Chutoro / Bottom Loin has a fatty, velvety texture, with a more pronounced savoury sweet flavour. The most luxurious cut is the light pink Otoro / Belly, incredibly soft and tender, with a sweet, pleasant oily taste, super sublime! A portion (2 - 3 slices) of Otoro / Belly elsewhere can cost anywhere between SGD $20 - $40, so it's a testament to the buying power of the Eat At Seven group that the prices here are so cheap!Was very pleased with the Kaisen Don / Seafood Sashimi Rice Bowl (SGD $17), with its 7 different varieties of seafood sashimi, sliced over that excellent sushi rice. Featuring 1 slice of anago / saltwater eel (sweeter and softer than unagi / freshwater eel), 1 slice of aori ika / big fin reef squid, 1 slice of sake / salmon, 1 slice of maguro / bluefin tuna - akami / top loin, 2 slices of botan ebi / jumbo Hokkaido shrimp / prawn, 1 slice of hotate / scallop, and 1 slice of hamachi / yellowtail fish. Delicious!Full Maguro-Donya Miura-Misaki-Kou Sushi & Dining review here: http://ivanteh-runningman.blogspot.sg/2015/11/maguro-donya-miura-misaki-kou-sushi.html