Founded in May 2015 by CEO and celebrated baker Mr. Dean Brettschneider, the same genius behind homegrown artisanal bakery chain Baker & Cook, is their spin-off restaurant, Plank Sourdough Pizza. As its name suggests, Plank Sourdough Pizza specialises in pizza, made using that same signature hand-crafted dough that is used for Baker & Cook sourdough bread.

Ambience at Plank Sourdough Pizza is rustic and casual, with exposed designer lightbulbs handing freely from the ceiling, casting bright warm light over the mismatched, multi-coloured wooden furniture and walls. Small touches of quirky decor complete the homely, comfortable feel within the small seating area. On cooler days, choose to sit outdoors, viewing the quiet, tranquil neighbourhood with its own unique charm.Service at Plank Sourdough Pizza is average at best. Staff are friendly and polite, but gosh it's difficult to attract their attention. At least requests are quickly carried out and fulfilled, though it's a lot faster to self-service at times, such as getting cutlery or refilling complimentary water. I note that staff are rather knowledgable on the menu and dishes, able to provide basic descriptions, although the menu descriptions are quite clear in this regard too.

Food at Plank Sourdough Pizza is all about artisanal pizza, made using their signature sourdough pizza base. Head Chef Mr. Melvin Tan heads up the kitchen team here, hand making the pizzas, pressing out the dough in the traditional Italian method (without using rolling pins), and using freshly souced, quality ingredients. The result is a pizza crust that is tasty and flavourful, with a crisp, fragrant exterior, and a soft, fluffy interior. Portions are large, best shared with at least 3 people or more. Prices are slightly higher than elsewhere, budget about SGD $27 per person for a meal here.

Their Pizza Number 2 (SGD $23) features the signature sourdough pizza crust topped with tomato paste, mozzarella cheese, grilled eggplant / aubergine, kalamata olives, pork chorizo sausage, and chili. Delicious, you get the floral sweetness of the tomato paste, the smoky savoury flavour of the grilled eggplant / aubergine, the earthy meaty olives, and the savoury spicy sausage. Good!The Pizza Number 4 (SGD $23) features the signature sourdough pizza crust topped with tomato paste, camembert cheese, fresh rocket leaves / arugula, cranberry compote, pulled chicken, and extra virgin olive oil. Super tasty, you get the floral sweetness of the tomato paste, the grassy flavour of the rocket leaves / arugula, the earthy milky taste of the cheese, the sour sweet tartness of the cranberry compote, and the tender, moist, savoury strips of shredded chicken meat. Great!Full Plank Sourdough Pizza review: http://ivanteh-runningman.blogspot.sg/2016/04/plank-sourdough-pizza.html

Founded in May 2011 by enterprising young chefs Dylan Ong and Joshua Khoo, Saveur had a simple premise; provide tasty yet affordable French food for the masses.

Ambience at Saveur is simple, clean, and functional, though not that comfortable. Dark wooden tables and plastic chairs line the small space in the flagship Purvis Street outlet, lit by bright fluorescent lights. There is minimal decor here, and the cramped space is made stuffy and humid as a result of the open kitchen, and a weak air-conditioning. Definitely not a place to linger over meals. The other newer outlets tend to fare slightly better in air-conditioning, at least it's not uncomfortable.Service at Saveur is decent, with staff offering greetings / goodbyes to diners. Guests arriving are quickly seated, and when asked, staff do display good product knowledge, able to describe in simple terms the various items on the menu, as well as offer recommendations. Orders are fulfilled quickly, usually within 10 minutes even during peak periods. Staff also turn over and set tables quickly. However, they're not proactive or observant, you'll usually have to prompt them to serve the next course, and there is minimal engagement.

Food at Saveur is rustic, straight forward, classic traditional French dishes. Dishes may not look pretty, but they pack good flavour and are tasty, with the main ingredient being the star of each plate. Portions are medium small, nicely sized for individuals. Prices are more affordable as compared to elsewhere, and Saveur is possibly among the cheapest, good quality French food in Singapore. Budget about SGD $33 per person for a 3 course meal without drinks here.

The lovely Salmon Confit (SGD $10.90) features a medium sized, half confit fillet of fresh salmon, served on a bed of crunchy chives, kombu, apple slices, and fennel, tossed in a zesty citrus lemon vinaigrette, with capers on the side. The beautifully pink, half-cooked salmon fish flesh is tender, clean, and smooth, and the crust of pepper and spring onions lend a burst of flavour. The salmon skin is fried till crisp, and crunches satisfiyingly. More than art on a plate with its beautiful presentation, it's deliciously light and extremely tasty. Highly recommended!The Pork Belly (SGD $12.90) features thick yet tender slices of pork belly, savoury with a silver of fat between the layers of succulent meat, topped with a crisp skin. Served on a bed of Garbure French ham and vegetable stew, consisting of soft melt-in-your-mouth cannellini beans, salty pancetta ham, cabbage, peas, carrots, along with a sous vide egg. A dash of pepper, and a streak of sharp mustard, and this delicious, hearty, French comfort dish is complete. Loved it, would order again. Highly recommended!Full Saveur review here: http://ivanteh-runningman.blogspot.sg/2016/03/saveur.html

Taking over from the defunct Olive Tree as the InterContinental Singapore hotel's in-house European restaurant in September 2015, Ash & Elm is poised to be amongst the trendiest hotel restaurants around. The 150-seater Ash & Elm boasts sexy and elegant ambience, no less than 3 culinary theatre kitchens, fantastic service and big name chefs, with a wide variety of modern European food, much of it made in-house!Ambience at Ash & Elm is modern and sleek, courtesy of design firm FBEYE. Modern dark wooden, light wooden, marble topped furnishings, comfortable and plush booths, all lit by white, pink, blue, and purple lights from the hand-cut crystal chandeliers overhead. Private alcoves offer a measure of intimate privacy, but those who want something more exclusive may opt for the private sound-proof dining rooms! Of note here are the 3 culinary theatre kitchens, the charcuterie and cheese room with its meat aging freezers and carving station, the open wood-fired oven area where you can watch bread or pizza being baked, and the open-grill kitchen where all other dishes are prepared.Service at Ash & Elm is professional and refined, befitting a fine dining restaurant. Staff are friendly and welcoming, quickly seating diners. They demonstrate good knowledge, being able to describe each dish when it's served, and they also assist to arrange space on the table when serving orders. However, I note that staff don't clear away empty / dirty tables quickly, leaving the mess to sit for awhile, I guess mainly due to the low manpower. But they're proactive in ensuring the comfort of diners, making sure water glasses are filled, accomodating requests when asked, and checking for feedback on the meal. There usually is a short waiting time for orders, about 15 minutes or so.Food at Ash & Elm is modern European, inspired by French, American, and British cuisine, with a focus on aged meat, steaks, cold cuts, bread, and pastries. Generally, I find that much care has been shown in the preparation of food here, with a lot of hand made items, and taste is usually above average. Dishes are crafted with 1 or 2 main ingredients highlighted, with other supporting ingredients enhancing the overall flavour. Portion sizes are large for individuals, and sharing is recommended. Prices reflect the gourmet dining status of the restaurant, budget about SGD $70 ++ per person for a meal here. Great for special occasions!Ash & Elm was initially conceptualised as a premium steakhouse, and they've retained that meaty beefy spirit. This is most evident in their star offering, the Beef Tasting Platter (SGD $108), a giant sharing platter with 3 premium cuts of beef steak, served along with 3 sides, and 3 sauces (bearnaise, peppercorn, natural au jus). The beef has a medium rare doneness (the default), yields easily to the blade, and carries good savoury flavour, all charcoal grilled with Manuka wood chips from New Zealand. The huge portion is best shared between 4 - 5 people, though I think 2 - 3 big eaters could possibly nail this as well. Be warned that this requires a 30-minute preparation time. Highly recommended!The Tasmanian Salmon Fillet A La Plancha (SGD $46) has a medium sized, sustainably farmed, fresh fillet of Tasmanian salmon fish, done medium rare, which results in a light pink colour, a smooth and moist texture, a fresh sweetness with some oily fattiness. The skin is crisp and salty, crunching beautifully in the mouth. Sides of mixed vegetables, including sharp zesty grapefruit chunks, tender zucchini, soft spinach, and crunchy edamame soy beans round out the plate. The modern grapefruit hollandaise was unique, tasty in its own way, but a little too odd for me.The refreshing, perky Yuzu-Citrus Combination (SGD $14) has zesty yuzu curd on a crunchy lemon sable breton (shortbread crust cookie), with slices of fresh, sour sweet grapefruit and mandarin orange, glazed with a mandarin orange reduction. A zesty yet cooling yuzu sorbet, and sticks of chewy marshmallow, round out this pretty looking, delicious dessert. Highly recommended!Full Ash & Elm review here: http://ivanteh-runningman.blogspot.sg/2016/03/ash-elm-tasting-session.html

Despite the name, London Fat Duck doesn't actually have anything to do with London, nor did it originate from there... the name is simply a homage to their inspiration from famous Chinese Hong Kong roast duck restaurants in London, England, United Kingdom. Founded in Singapore in May 2015 from a collaboration between the Fei Siong Group and Akashi Group, London Fat Duck is naturally known for their famous Cantonese style roast ducks. Sourced from Silver Hill Farm located in Ireland, these ducks are free roaming, grain-fed, handled by hand, and rested in a calm space with relaxing music playing before being slaughtered, thus resulting in more succulent duck meat.Ambience at London Fat Duck calls to mind the bustling Chinese tea houses of old. Noisy and cramped, with solid wooden furniture tightly packed together in the brightly lit area, the floor has a general uncleanliness about it, with bits of waste food around and a slightly slippery texture. At least the tables are given a quick wipe down, though I suggest also wiping down your cutlery before eating. Not a comfortable place for long lingering meals, this is more suited to quick, eat and leave situations.

Service at London Fat Duck is decent, with staff being friendly, greeting diners and having them quickly seated. That's provided you don't have to queue, which normally takes up to 20 minutes or more during peak periods. Staff are quick to clean empty / dirty tables, and food is also served quickly, usually less than 10 minutes of waiting even during peak periods. If you do need to wait for orders, staff will also warn you in advance, and suggest alternatives. It's also rather easy to attract their attention, and they will accomodate to special requests if possible. However, I totally hated that they refill cold tea instead of warm or hot tea.Food at London Fat Duck is Chinese Cantonese / Hong Kong style, with a focus on roast meats and dim sum. The highlight is of course their succulent roast duck! Taste of most other dishes is decent, not very memorable or attractive to repeat diners. Portions are designed for communal dining, though there are also individual portions. Prices are wallet-friendly and affordable, budget about SGD $27 per person for a full meal here. In fact, for the quality of food you get here, dining at London Fat Duck is actually more value for money than other places!

The star item on the menu, the Signature Roast Duck (SGD $26 Half, $48.80 Whole) lives up to the hype, and more. I daresay it's among the best roast ducks I've eaten, and furthermore, better than even some restaurant versions at higher prices! The duck meat is savoury sweet, with a moist and tender texture, while the duck skin is crisp, savoury salty, crunching beautifully. For such an affordable price, to get this kind of restaurant quality, is a winner in my book. Highly recommended!The Golden Custard Pandan Bun (SGD $5.20) was excellent! The same sweet savoury, crisp polo bun crust has been infused with fragrant pandan / screwpine leaf, already lifting the overall flavour. But inside is the creamy, buttery, rich and decadent molten custard, piping hot and luscious. Totally unhealthy, but so tasty and so good. Highly recommended!Hated both the Congee Seafood Ting Zai Style (SGD $7.80) and the Congee Century Egg With Shredded Pork (SGD $7.80) here. While the texture is correct, being thick yet not clumpy, the overall taste was weirdly sweet, like they had added too much sugar. Terrible, we didn't even finish both bowls. Skip this.Full London Fat Duck review: http://ivanteh-runningman.blogspot.sg/2016/03/london-fat-duck.html

Located within The Ritz-Carlton Singapore, the Summer Pavilion restaurant is the hotel's in-house, Chinese fine dining offering. Having completed a major makeover in November 2015, the Summer Pavilion restaurant lives up to the reowned standard of The Ritz-Carlton hotel brand, with impeccable service, a refined ambience, and well-executed, Chinese Cantonese fine dining food.Ambience at Summer Pavilion restaurant is thoughtful, refined, and sophisticated. No expense was spared, with top interior and fashion designers contributing elements, from the carefully selected plush furnishings, the warm timber wooden panels, the sparkling white lacquer, and the cruated art pieces, all reflecting a zen purity in design. The main dining hall, which seats up to 119 people, are reminiscent of a tranquil, modern Chinese garden, with floral motifs by Robert Louey Design and dining spaces laid out for privacy. Staff are dressed sharply in tuxedos designed by Mineo San of Art Marginal, while soothing Chinese flute and piano music by Morton Wilson of Schtung Music play in the background. The 6 private dining rooms of varying sizes offer an exclusive experience, while the Garden Suite is perfect for hosting private events.Service at Summer Pavilion restaurant befits The Ritz-Carlton brand, being professional, efficient, and attentive. Staff are unobstrusive and polite, quietly going about their duties in the background, though they are also quick to step forward and assist when requested. Pleasant and memorable, you almost don't notice staff clearing away empty / dirty dishes or changing plates, and they also helpfully portion out food in equal amounts. Each dish is introduced, displaying their familiarity with the menu and ingredients. Staff are also good hosts, warmly greeting guests, and rendering assistance to elderly customers or parents with young children. While they can converse in English, I find most staff here more comfortable speaking in Chinese Mandarin or Cantonese.Food at Summer Pavilion restaurant consists mainly of fine Chinese Cantonese cuisine. Executive Chef Cheung Siu Kong turns out exquisite, beautifully plated dishes, well executed with fresh ingredients, and simple, comforting flavours. Despite the modern setting, I find the food here to be straight forward and clean, with 1 or 2 ingredients being highlighted in each dish. Tasty and familiar, almost like a warm hug. Portions are designed to be mostly communal in nature, and dining in groups of 4 or more is recommended. Prices naturally reflect the fine dining status of Summer Pavilion restaurant, budget about SGD $100 ++ per person for a full meal here. While not wallet-friendly, it's good value for money for the high quality. Not for common everyday dining, but suitable for special occasions!The Pan-Fried King Scallop (SGD $16 Set) is part of a 2-part appetizer set. A new item on the menu, the scallop is sweet, meaty, and moist, with a hint of smoky aroma. Fresh and clean, I find dipping this in the premium soy sauce makes it so much tastier! Served over a bed of greens, which are more for decoration than for eating.The Double-Boiled Fish Bone Soup, Fish Maw, Wolfberries (SGD $38 / Portion) is chef's signature dish, and the best item, hands-down, we ate here. The thick, almost creamy, sweet savoury broth / soup is made by double boiling Chilean seabass fish bones, till all the flavour and collagen has been extracted. Garnished with wolfberries, and a large, generous slab of Chilean seabass fish maw, which is tender, and has completely absorbed the flavour of the soup / broth. Excellent flavour, completely comforting and satisfiying dish. Highly recommended!The Poached Lobster Rice (SGD $20 / Portion) was surprising and creative, yet with familiar, comforting flavours, a testament to the chef's skill. Presented in a bowl, with soft crustacean flavoured rice, garnished with crisp fried rice, fresh sweet lobster tail meat, and crunchy spring onions, a thin yet flavourful hearty crustacean broth / soup is then poured over. The result is a bowl resembling modern porridge in texture, savoury and soft, but with delightful crisp and sweet contrasts. I would come back just to order a bowl of this! Highly recommended!Full Summer Pavilion review: http://ivanteh-runningman.blogspot.sg/2016/03/summer-pavilion.html