Full La Ventana review here: http://ivanteh-runningman.blogspot.sg/2015/07/la-ventana-tasting-session.html

Opened in June 2015, the first thing I learnt about La Ventana is that it's distinctly Catalan cuisine, not Spanish cuisine. This distinction is important, because chef and the staff all hail from the Catalonia region, and they consider themselves an independent country.Ambience at La Ventana is quaint and cozy, like a country style home. This intimate 80-seater (plus) restaurant is set within the lush greenery of Dempsey Hill, styled to resemble the Barcelona countryside. The comfortable, modern wooden and rattan furniture, bespoke decor of wine bottles and handcrafted Catalonia art plates, classical background music from Spain, and nautical colours of blue-green / turquoise, white, wood, and navy, is welcoming with a suitable atmosphere for long, slow meals.Service at La Ventana is personalised, efficient, and professional, as befits a fine dining restaurant. The kitchen team mostly hails from Barcelona and the Catalonia region, while the front of house staff hail from throughout Spain, or Singapore. No problems conversing in English or Spanish. There is an old-world, elegant sophistication to the service, staff will serve all the ladies first, followed by the gentlemen, then briefly introduce each dish and its history. Very knowledgable, I'm impressed. They also come around regularly to check on the progress of your meal, offer more drinks, or proactively enquire if they can clear empty / dirty plates.Food at La Ventana is authentic Catalonia cuisine. Michelin-starred Chef Carles Gaig, of the famed Barcelona family restaurant Taberna d’en Gaig (which his family established in 1869), set up La Ventana, which is managed by his daughter Nuria Gibert, and her husband Chef Eduard Castellarnau. Dishes are known to engage the senses; with colouful, intricate plating and presentation, aromatic fragrances of herbs and spices, textures which are perfectly executed and compliment, and tastes which are bold, full of flavour. Tapas portions are suitably small, while main course portions are large and could be shared. Prices reflect the high-end, fine dining status of La Ventana, budget about SGD $85 or more per person, for a meal here.The Canelon Since 1869 (SGD $12) was the 1st dish ever created by chef's family, over 4 generations ago, when they first established their restaurant. Featuring a traditional cannelloni (a baked cylindrical pasta covered in sauce), stuffed with foie gras, minced beef, minced pork, and soaked in truffle cream, the dish is savoury, meaty, creamy, luxurious, full of flavour, and utterly decadent. Simple, straight forward, clean plating, but rather messy to eat. The Canelon Since 1869 is chef's proudest dish, a true family legacy, and the dish he will first ask you about (if you order it). One of the signature dishes of La Ventana. While it wasn't our favourite dish, we all agreed that it's very good. Worth ordering!I loved the Crispy Suckling Pig (SGD $38)! Featuring a large boneless slab of suckling pig, with tender and moist pork meat that isn't gamey in taste! Topped with a thin, crisp, savoury skin, which cracks beautifully. A tart, sour sweet strawberry salad is served alongside, and the sharpness of the vinaigrette pairs well with the savoury sweetness of the pork. Plating is clean and modern, with the square design offset by the gravy swoosh, and the diagonal plating of ingredients. The pork skin has a thin layer of fat, which is easily removed if you don't want it. Absolutely loved this dish, which left me wanting more! Highly recommended!

Full L'Atelier Tirami Su review: http://ivanteh-runningman.blogspot.sg/2015/07/latelier-tirami-su.html

With a name that means 'The Tiramisu Workshop', there's no prizes for guessing what L'Atelier Tirami Su specialises in. Crafting only that classic Italian dessert cake of Tiramisu, L'Atelier Tirami Su was founded in June 2013. They bake their Tiramisu fresh daily, using family recipes handed down over generations.Ambience at L'Atelier Tirami Su is discreet, with a quiet sophistication. Located as they are in a quiet corner of The Central shopping mall's basement, just above the Clarke Quay MRT station, you actually have to go out of your way to find them. Colour themes of red, black, white, lend a calm vibe, along with the minimalist decor. Furniture is modern cafe style, and the atmosphere is suitable for lingering.

Service at L'Atelier Tirami Su is largely self-service, with ordering and payment done over the counter, though staff do served orders tableside. They are also able to provide basic descriptions of each of their lovely dessert cakes, and can make recommendations. Generally, I find staff here to be friendly, and easy to engage in conversation.

Food at L'Atelier Tirami Su is all about the Italian dessert of Tiramisu. Named because it's a 'pick me up', the classic Tiramisu is served semi-cold, but not frozen, and the basic recipe usually consists of ladyfingers / sponge fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, mascarpone cheese, then flavoured with cocoa powder. Portions here are suitable for 1 person, though sharing is recommended due to the richness of the dessert. Prices are reasonable, budget about SGD $8 for 1 slice.

The Tiramisu Classico (SGD $7.20) was smooth, creamy, yet light and airy, with a more moist than usual texture. With the complex combination of the sweetness and bitterness of both chocolate and coffee, this classic is delightful on the palate, and really among the best tiramisu I've ever eaten! Highly recommended!The Tiramisu Creme Brulee (SGD $7.50) is a new creation, an excellent experience of eating both a creme brulee and a tiramisu! The caramelised sugar layer on top is only torched upon order, and the thin, crisp sugar crust crackes satisfiyingly, to give way into the moist, soft, sweet eggy custard below. You get flavours of butterscotch and salted caramel, which is tantalising, and leaves you wanting more with each bite. Highly recommended!

Full SPies & All Things Nice review: http://ivanteh-runningman.blogspot.sg/2015/07/spies-all-things-nice.html

Opened in April 2015 within the Simpang Bedok Market Place, SPies & All Things Nice serves unique gourmet pies and delectable dessert tarts with Asian inspired flavours. Hand made fresh daily in-store, the savoury and sweet pies / tarts offered by SPies & All Things Nice are absolutely delicious!
Ambience at SPies & All Things Nice is similar to the rest of the stalls here, on account of the shared casual seating, and clean, bright atmosphere. Love their brand name, which is inspired by the classic nursury rhyme 'What Are Little Boys Made Of?', and spices. The products are clearly displayed and labelled, and the menu is also legible. Walk past the stall, and you'll be drawn in by the colourful Peranakan decor and fragrant aroma of baking!Service at SPies & All Things Nice is decent. Largely self-service, with ordering, payment, and collection done over the counter. The majority of customers get takeaway, but if you can also choose to dine in. Staff, being involved in the creation of pies / tart daily, are very knowledgable about the ingredients and taste of their baked goods, and can make good recommendations. Beyond that, there's very little other interaction with staff.Food at SPies & All Things Nice is all about savoury pies, and sweet tarts. Their pies / tarts are all Asian flavoured, containing local Singaporean or Peranakan spices and ingredients. Generally, I find their pies / tarts to be of excellent quality and taste, much better than most other places. Portions are small, they usually create it mini-sized. Prices are decent and affordable, budget about SGD $5 per person, and sharing is recommended.

Their savoury pies and sweet tarts are tasty, and made with fresh premium ingredients daily. Also, their products contain no monosodium glutamate (MSG) or other preservatives. Best eaten fresh and hot!

The pretty Almond Longan Tart (SGD $2.50) features chunks of fruity longan set within a smooth, rich almond flavoured custard, topped with candied cherries and crushed almond bits. Tastes very close to the actual Almond Longan dessert, so lovely.The Beef Rendang Pie (SGD $2.50) is very spicy! Tender beef brisket and beef rump is stewed in a fiery concoction of spices, including lemongrass, chili, kaffir lime leaves, and coconut gravy. Savoury, with good meaty / beef flavour, the heat from the spices kicks strongly, and leaves a lingering burn. Get a cool drink with this!A popular favourite, the Chicken Laksa Pie (SGD $2.50) has chunky cubes of chicken and potatoes, stewed in a secret recipe laksa sauce, along with a slice of hard boiled egg. I must admit the flavour is incredibly similar to a normal bowl of laksa, you get the taste of the spices and richness of the coconut gravy. Very good, highy recommended!

Full The Quarters review: http://ivanteh-runningman.blogspot.sg/2015/07/the-quarters-tasting-session.html

Founded by passionate, young owner-chef Chung Deming in September 2014, The Quarters is a quaint, cozy cafe in Icon Village, just a short 5 minute walk away from Tanjong Pagar MRT station. This former financial advisor and self-taught chef serves Modern Singaporean fusion cuisine in The Quarters, showcasing unique, local flavours within Western plating and presentation. Drawing inspiration from Singapore's old ethnic quarters, and creating everything painstakingly from scratch, The Quarters is a culmination of a dream that began years ago, when he first created his signature dessert, the Duraincanboleh.Ambience at The Quarters is a homage to the old dock / pier side warehouses and godowns, with trappings of corrugated metal, wood panelling, burlap sacks, and bright spotlighting. Colour themes of wood against black abound in the thoughtfully laid out 30-seater space, a cozy, yet nostalgic industrial feel. Furniture is rather comfortable, good enough for casual meals and short business talks, less ideal for long relaxing sessions. Love how open and attractive The Quarters looks, though ambient noise levels can be rather high.Service at The Quarters is excellent. Staff are professional and efficient, quickly seating guests, taking orders, and clearing away empty / dirty tables or plates proactively. The small sevice team here is friendly, knowledgable on the complexities of dishes, and able to make solid recommendations. The serving counter is laid out so staff can even converse with customers! Heading up the staff is owner-chef Chung Deming himself, who alternates between quality control of food in the kitchen, walking around to engage customers and get feedback, and even taking orders, serving dishes, and clearing up! However, it should also be noted that fulfilling orders takes longer than usual, at least 15 minutes or more, because they make everything from scratch. Example: A mass order of 10 drinks would take some time, because their commitment to quality means they can only prepare it 1 at a time!Food at The Quarters is Modern Singaporean. This means local Singaporean ingredients and flavours; Malay, Indian, Chinese, Peranakan, fused with American, British, French, and Italian plating and preparation styles. The menu may be small, but each dish is thoughtfully planned and designed, each component complementing, or contrasting, the others in taste, or in texture. These novel, innovative dishes at The Quarters are all hand crafted, using recipes self-created by the owner-chef, after long hours of fine-tuning, and searching for sustainable, honest suppliers of quality produce. This also means that flavours are unique, and may not always appeal to an individual's tastebuds. That said, each dish is uniquely Singaporean in taste. Portions are nicely sized, and prices are really affordable for the amount of effort and time in each dish. Budget about SGD $19 per person for a decent meal here.Fresh chicken chunks breaded in old-school prawn paste are deep fried for the Har Cheong Gai (SGD $9.50). The chicken is tender and juicy, with a coating that is savoury and has good shrimp flavour, yet is non-greasy. Served with a Power Belachan Dip on the side, this yummy appetizer disappeared all too quickly. Highly recommended!Of the salads we tried, I prefer the Samsui Chicken Salad (SGD $12.80). Meaty strips of Hainanese style white chicken (poached in-house), is laid over fresh, crunchy lettuce, juicy cherry tomatoes, strips of cucumber, and garnished with a soft, onsen egg. Finished with a house created piquant vinaigrette of garlic chili, the dish is their rendition of a healthy chicken rice, and tastes delicious! While the chicken could be a little more tender, you do get the natural, clean taste, and it works well together with the crunch of the lettuce and fragrant sauce. Worth ordering!A house special, the signature Satay Burger (SGD $17) is incredibly flavourful. A tender, juicy chicken steak is marinated in spices for 24 hours, then grilled to perfection, and sandwiched between crisp, chewy, fragrant, hand made rice burger buns, garnished with julienned strips of fresh, crunchy cucumbers, sharp red onions, and red bell peppers / capsicum. Incredibly tasty! The house created satay sauce is served on the side, and I recommend pouring it over only in small amounts for best results. Pour too much and the burger might get soggy. Highly recommended!

Full Charcoal Thai review: http://ivanteh-runningman.blogspot.sg/2015/07/charcoal-thai.html

Charcoal Thai started out as a small, humble eatery in Kovan in 2014, with Thai Chef Sitthinon Charoenphirapamom (Pinon) at the helm. Originally offering a much more varied ala-carte menu, Charcoal Thai has since trimmed this down greatly, to focus on their core business of Thai Mookata / Thai style steamboat. That said, the increasing popularity and success of their brand has somewhat diluted the food quality, and I find it overall rather average.

Ambience at Charcoal Thai is their weakest point. The spacious but dimly lit interior is poorly ventilated, and the smell of grilling food hangs heavily in the air, and sticks stubbornly to your clothing. While the modern wooden furniture is large, with comfortable booths and chairs, the floor has a distinct oily feel when walking on it, which I feel could be unsafe and unclean. However, I appreciate the fact that they use actual charcoal for the mookata.

Service at Charcoal Thai is decent, if underwhelming for a restaurant. Depending on the staff serving your table, they could either be rather brusque and uncaring, or very polite and accomodating. This wildly inconsistent service is, in the long run, not a good thing. I also note that staff kept trying to upsell us on the buffet, but having eaten here, I find the ala-carte Mookata set to actually be sufficient portions for 2 - 3 people.

Food at Charcoal Thai is pure Thai cuisine, though the greatly reduced ala-carte menu means some tasty dishes are now no longer available. Their core business of Mookata is about decent, not memorable enough to make a return visit. Portions are suitably sized, and prices are comparable to other places, budget about SGD $24 per person for a meal here. Overall, Charcoal Thai has very little signature items to distinguish itself from competitors, and with the trimming down of the menu, makes it even less appealing. I'm not likely to return.

Their house Thai Sweet Chili Sauce actually isn't that great, which makes this a poor Mookata choice, as their competitors either have tastier sauces, or a wider variety of sauces. They only have this 1 sauce, which is more sweet than spicy.I loved the Crispy Mini Spring Roll (SGD $6.90), the crisp outer shell which cracks satisfiyingly, and the moist, savoury, fresh filling within. Comfort food, a great appetizer, though the plating isn't attractive.We settled on the Mookata Set Meal (SGD $39.90), which comes with a pre-set selection of items for 2 - 3 people. These items cannot be swapped or exchanged with other items of equivalent value, unless the kitchen runs out of something. The charcoal within the Mookata Pot keeps burning for quite a long time, around 2 hours or so, more than enough time for even the buffet meal. The default Tom Yum Soup base / stock I felt was pretty good, with a nice sour, savoury flavour, though it's not as spicy as I expected.