A prized recommendation, Tomi Sushi - located in Velocity at Novena Square offered a memorable lunch dining experience which I thought made our calories count. I could not reiterate further how important a good company or dining companion is when it comes to delivering the overall verdict of a dining experience. It was truly an enjoyable catch-up session with Ash over lunch and the treat was much appreciated!

Apart from the companion, how did the food fare?

Nigiri Sakura (S$28/++)The sushi served on the plank had a good offering of the different types of seafood, each served with the top grade quality Niigata Koshihikari Japanese rice. Koshihikari was first created in 1956 by combining 2 different strains of Nourin No. 1 and 2 and harvested at Uonuma area of Niigata Prefecture which is typically the most expensive rice in Japan.

The protein-loaded fish sushi such as tuna was almost melt-in-your-mouth tender, still maintaining that beautiful freshness from sea. A lot of the seafood served were air-flown from Niigata and the quality was evident starting from the first bite. A particularly memorable one was the lovely cuttlefish which had a good crunchy texture to it. I found the wasabi spread underneath the fresh seafood too mild for our palate so we requested for a separate serving. The wasabi seemed like a freshly grated Japanese horseradish which had an initial sweetness followed by a strong flavour which imparted hotness akin to that of mustard. It then produced that typical vapour which stimulated our nasal passages rather than on the tastebuds. It was simply sublime.On each table was a mini-tray which contained the two different types of sauces. The difference in taste between the two but it would be worth noting that the sashimi sauce was a special selection by Tomi Sushi while the traditionally brewed soy sauce would be suited for most sushi dishes. Admittedly, I found the difference marginal so I would recommend trying both to see which suits your palate more.My set lunch came with the Tori Karage which was essentially deep-fried chicken portions with a beautiful golden-brown coating which did not taste excessively greasy. The marinade was light yet tasteful and what made it a worthy must-try was that flawless crispy surface complemented by a succulent, tender and moist inside. As a side dish, it also helped to add texture to the tray of sushi with its crispiness.My set lunch came with the Chawanmushi which was an egg custard dish flavoured with soy sauce, dashi, mirin, shitake mushroom, boiled shrimp and served in a tea-cup like bowl. Upon scooping it up with a spoon, the first thing that struck me was the wobbly steamed egg which simply melted in our mouths and I could practically just swallow it. The fragrance was light and did not have that appalling eggy smell which I so clearly detest. The second memorable element served in the tray was that innocent-looking miso soup. It might not look quite as extraordinary but this miso soup was slow-cooked with the addition of salmon bones and flesh and you could not help but enjoy the lovely bits of that protein in the soup.

Lunch set of the day (S$30/++)Ash ordered the lunch set of the day which was apparently a well-thought combination of food devised by the ingenious chefs behind the scenes, so expect a different treat always! The crispy prawn dish dotted with sweet corn niblets gave a nice variation in texture with the premium sushi served which included the sea urchin.

Umaki (S$14/++)This looked too tempting for any tamago (egg) or unagi (eel) fans out there! The grilled egg with the layers of cooked egg held the delicate unagi in the middle and we thought that the flavours were well-balanced with a touch of sweetness and savouriness to enhance. While the tamago had that fragrant egg flavour to it, it was firm yet soft at the same time when you enjoy the layers of omelette. While all the elements relevant to tastes were good, I personally felt that it was rather expensive for just two servings.If you fancy watching the chefs at work, by all means opt for a counter seat!The service staffs were attentive and quick to respond to our requests. The green tea was served free and had free-refills. Catered to different types of dining customers and crowd, Tomi Sushi offers booth, table and private party room for up to 20 people. While the ingredients tasted fresh and premium, they did not come cheap either yet not extravagantly priced to the extent of Japanese fine-dining. It would serve as a good place to catch up with friends like what we did on this occasion though we had our lunch slightly earlier at about 12.15pm and reservations would be recommended. If you are after good quality seafood and sashimi, then Tomi Sushi would fit the bill for being the place-to-go-to with its range affordable choices on offer.

For full review and more photos, please visit http://www.makeyourcaloriescount.com/2013/07/sg-tomi-sushi-enjoyable-japanese-meal.html

Third & Sixth is a bistro-bar down at Seah Street which offers premium draught beer, quality whiskeys and an interesting menu of calories-worthy food. We dropped by after the usual afternoon lunch crowd had dispersed and managed to enjoy some peace and tranquillity at this inconspicuous looking bistro-bar. There was the lunch set menu being offered from 12-3pm and I felt that it was a real steal to get a starter, main and a bottomless iced tea drink at S$9.90/nett. All the prices stated on the menu were nett, inclusive of GST and service charge.

Upon being ushered to our table, Edward, which we later learnt to be one of the bosses attended to us and was more than patient in making recommendations and was elaborate in attempting to portray an insight of the types of food on offer. Just when I thought that this was a manly-fare with their list of burgers under 'The Main Reason' menu and choice of draught beers such as Asahi and Magners, I was in for a teaser when he introduced a separate menu - the Sinless Grub. No prizes for guessing but yeah it was a menu that featured healthier options for the weight-watchers yet delivering a sumptuous meal. Was that even possible?

Nachoo Libre - Part of the 2 course lunch set (S$9.90/-)The list of starter dishes came under the 'Sideshows' category of the menu and this standalone would cost S$6/- when ordered ala carte. There were 3 starters to choose from the lunch set menu and in the appetite for some sinful indulgence, the nachos seemed too good to resist. The crunchy corn chips were served with home-made pico de gala, melted cheese and sour cream, topped with the all important chilli con carne. It seemed like a crime, almost, to give this a miss. The nachos were crisp and crunchy with a beautiful corn flavour and the toppings worked harmoniously in terms of flavours and balance in tastes. The richness and intensity of the chilli con carne, a mildly spicy stew of chilli peppers, beef and beans was refreshingly complemented by the salsa. It seemed almost like a rare deal when the dish was served to us warm and that melted cheese was still runny-rich and viscous and not a state where it had already cooled and thickened. It was also interestingly served in a dim sum bamboo steamer tray which I thought was a clever form of presenting this Texan-inspired teaser.

Grilled pumpkin & tofu wrap - Part of the 2 course lunch set (S$9.90/-)On the list of mains to choose from for the lunch set menu, you could also order this ala carte under the Sinless Grub under a slightly different name - Stan Winston's Head (S$9/-). This fondly reminded us of our lunch days whilst studying at university where tortilla wraps somewhat became a staple food of ours, probably owed to calories-consciousness.

The soft tortilla wrap complemented the crunchy Romaine lettuce neatly tucked with the grilled butternut pumpkin and soy beancurd. There was a lightly saccharine dressing to keep the greens moist and delectable. One could not help but enjoy the cleanness of the dish and would make a beautiful main for the ladies or weight-watcher gents. The crisps served were simply plain salted and while it might seemed like a herbivore's meal, it was surprisingly filling for the portion size was pretty sizeable.

I thought that the lunch set menu was really value for money and given several starters and mains to choose from, I would highly recommend it.

Pint of Asahi (S$8/-)There was an ongoing promotion for the draught beers, each at S$8/- before 3pm and S$9/- thereafter till 9pm and S$12/- till closing.

Yomomoso (S$10/6pcs)These brilliant chicken wings were offered in 2 different sizes, either 6pcs (shown here) or a dozen which comes at S$18/-. There was a lot going on upon the first bite, with a rich mildly spicy (with the use of Korean chilli paste) and sweet homemade sauce coating the wings and a nice layer of texture on top with the diced peanuts, white and black sesame seeds generously scattered. While I loved the texture and the balanced flavour which drew me to fetch a second piece, I would have enjoyed it more if the batter was crispier without the sauce causing it to be soggy. If there was one side which would go brilliantly with the beer, this got to nail it though there seemed to be no lack of contenders on the sides menu such as beer battered fish, calamari, onion rings or even shoestring fries with truffle oil!

We were unable to finish the wings as we probably over-ordered but Edward kindly suggested that we could have the wings packed up for takeaway if we wanted and we gladly took up the offer!

No. 36 (S$14/-)The whole purpose of visiting Third & Sixth was really to try their signature burgers and there was no way we could resist their trademark burger after it was strongly recommended by none other than the owner of the bar. It seemed so simple, a home-made Australian grain-fed beef patty weighing 150 grams, slapped with caramelized onions, cheddar cheese and slices of crispy bacon to add texture to this savoury main. All of the beef patties were home-made daily with chilled beef and not the usual frozen patties so expect freshness in each and every slab of protein. Served together with steak-cut fries that were crispy on the outside and soft on the inside, it was a sinful indulgence to enjoy it with a pint of beer on a hot afternoon!The whole purpose of visiting Third & Sixth was really to try their signature burgers and there was no way we could resist their trademark burger after it was strongly recommended by none other than the owner of the bar. It seemed so simple, a home-made Australian grain-fed beef patty weighing 150 grams, slapped with caramelized onions, cheddar cheese and slices of crispy bacon to add texture to this savoury main. All of the beef patties were home-made daily with chilled beef and not the usual frozen patties so expect freshness in each and every slab of protein. Served together with steak-cut fries that were crispy on the outside and soft on the inside, it was a sinful indulgence to enjoy it with a pint of beer on a hot afternoon!One of the reasons why I enjoyed my visit to Third & Sixth was the versatility of the menu which gave a very casual and relaxed setting. I was able to request for a kimchi add on to my burger but enjoyed it in a separate side dish. There were several other add-ons possible such as an additional chicken or beef patty at just S$4/-, an extra serving of caramelized onions or even bacon strips. I highly recommend the kimchi though because it was an interesting twist to the Western fare of burgers and chips. I was actually going to order the Jong Un which was a beef patty served with kimchi sandwiched between the buns. The kimchi was served cold and even the metallic container was cold in order to help it retain the cool temperature. Admittedly, I am not a fan of kimchi and this was one of the very rare occasions where I actually got past the first taste and went on to finish that small tub! It was on the spicier side which helped to titillate one's senses and I would love to try it on the burger next time!

There was a reason why the kimchi tasted so good because the owner is half-Korean and his mum runs her own Korean restaurant. This side basically carries the same recipe but do you know where it comes from?

On a side note, I was told you could even replace the beef patty with chicken at no additional surcharge! There seemed to be plenty of exciting events coming up at Third & Sixth. The owners of this bistro-bar used to play together as a band and they are looking to bring it back sometime end July or early August 2013! While the interior décor was simply illustrated with chalkboards and occasional ornaments, I could certainly see the extra savings on my bill. A good playlist of music throughout the lunch, attentive customer service, good quality food and affordable prices, I think I just discovered a new place to hang out!

For full review and more photos, please visit http://www.makeyourcaloriescount.com/2013/07/sg-third-sixth-hidden-gem.html

Jamie's Italian opened its doors for business in Singapore earlier today at 11.30am and what made it especially remarkable was the fact that it is a milestone first in Asia. With more than 30 restaurants worldwide, this Italian-cuisine focused restaurant was founded in Oxford 4 years ago. The birth of Jamie's Italian was an inspiration by celebrity chef, Jamie Oliver and his trusted friend and mentor, Gennaro Contaldo. Their paths first crossed in the kitchen of London's Neal Street restaurant in the 90s and following an extensive period of time touring Italy, Jamie wanted to share his knowledge of the Italian cuisine with the rest of the world. Self declaring that he 'should have been Italian', this restaurant aimed to reflect the passionate, humble and sociable attitude of Italians towards food. There was no better way to deliver than in the traditional Jamie's style through fresh, locally sourced ingredients, bold and simple flavours in a relaxed setting.

When we learnt that Jamie's Italian was opening in Singapore, it was almost a dream come true! It was one of our favourite restaurants when we were in UK and now that it is here, it is surely a MUST-TRY. Can it live up to its name now that it is going international? Let us check it out!

Antipasti - Fish plank (S$17++/person)The serving in the picture was for 1 person and there were two other planks to choose from, meat and vegetables at S$15.50++ and S$13.50++ respectively. The portion size for 1 person was more than enough to share among two persons if you were simply after tasting. I recommend having the beetroot-cured salmon first as it was served in a bowl with ice underneath to preserve freshness. It was served raw, sashimi style and had a slightly creamy after-taste which I thought was a brilliant combination. The crunchy salad was also a favourite of mine with consistently shaved root vegetables such as beetroot and carrots evenly tossed in chilli, lemon and mint. It gave a refreshing burst of flavours with the heat from chilli yet pleasantly soothed by the fresh mint and further augmented by the crunchiness of the raw vegetables.

Fans of olives and pickles would be swooned by the quality choice of ingredients, which served as toppings to the smoked mackerel pate. The pate was surprisingly fresh with no fishy smell to appal and it was considerably smooth and soft which complemented the crisp toast harmoniously in terms of texture.

Moving on to the Italian cheeses, aged pecorino cheese was served. It belonged to a family of hard Italian cheeses made from ewe's (female sheep) milk. It was very strong and bold in flavour so while it might appeal to those who love the strong taste of cheese made from sheep, the faint-hearted foodies like myself should stay on the sidelines. It was nicely complemented with a sweet chilli jam that gave an interesting twist to that strong creamy cheese. It was served with a crisp 'music bread', which is a thin and crisp flat bread made of durum wheat, flour, salt and water. This yeast free version is called di musica in Italian which meant sheet music. It was rolled to paper-thin, to the extent that a sheet of music could be read through it!

The roasted shellfish and mussels were also joyful appetizers with the freshness packed in each and every though I felt that the seasoning to it was a touch too savoury and salty for my palate.Still on that plank of antipasti, this cured & crispy fish tasted really fresh with a crisp batter deep-fried to a beautiful looking golden brown yet not tasting excessively greasy. It tasted clean and crisp though the protein was slightly overcooked tasting just a little stiff. It however managed to retain moisture to keep it delectable and the yuzu mayo was a nice touch. It reminded me somewhat of a classic fish & chips that I would enjoy on a windy afternoon by the sea. The mayo was light and fluffy in the sense that it was not too overwhelming in richness but I struggled to taste any elements of yuzu in it. The fritto misto (savoury deep-fried food) had a drizzle of a mildly spicy powder, possibly paprika powder which gave a hint of heat.

Apple Slaw (S$8++)Al fresco dining on a windy afternoon in tropical Singapore was brought to the next level when this side was served. Tastefully decorated and presented with an array of summer colours, this dish won me over in terms of presentation, tastes and flavours.

It tasted clean and fresh and would be perfect for ladies and gents alike in need of detoxification. The red (purple) cabbage was finely diced while the radishes, candied beetroots, apples and poached pears were consistently sliced. The flavours were beautiful with an earthy taste from the beets, sweetness from the fruits balanced with plain yoghurt before a tantalizing tang from lemon and mint. There was honestly quite a lot going on in this simple plate of goodness, especially the crunchy texture from the cabbage and walnuts and a soft marshiness from the fruits. Easily one of my top dishes on the menu!

The gentleman serving our table was attentive and dedicated in his efforts to explain and recommend the dishes on the menu. While taking our orders, he took extra attention in checking if we wanted our mains to be served together or after the starters. I truly appreciate the attentiveness to minute details and that spelled all the difference in a good dining experience in my humble opinion.

While waiting for the mains to arrive, the server came over to our table to check if we liked our food so far and it was then did I realize that Jamie's Italian used fresh herbs grown on the premises!

Fans of Jamie should know that he loves his herbs fresh and he literally plucks rosemary, mint, anything basically from his garden whenever he goes on a show to demonstrate his cooking. Having learnt this and understanding a little more about the restaurant, I could not help but add on his signature drink.

Jamie's Italian Mojito (S$15.50++)It was a refreshing drink for the summer afternoon. With Bacardi Superior rum, Martini Bianco, fresh mint, lime & sugar, topped with Prosecco, it was a brilliant thirst-quencher. The proportion of each element added into this signature cocktail was spot-on and the taste was consistent. The concoction was not overly strong in terms of alcohol strength and came across as a soothing beverage while we waited for our mains.

Rump steak salad (S$25.50++)You know instantly that you are in one of Jamie's restaurants when a main like this gets served before you. It was presented in a uniquely classic Jamie's fashion, clean and crisp with a hint of messiness with the salad tossed around and a generous amount of olive oil drizzled across. It was a 180g aged grain-fed Angus steak with crunchy fennel, watercress, mint, chilli, garlic, horseradish and lemon. I would highly recommend a big mouthful containing a little of each ingredient to experience that beautiful combination of flavours that would guarantee satisfaction.

It was beautifully cooked to perfection and to my request of medium rare. The outer area of the fine beef was elegantly charred with evident grill-lines yet leaving a nice pinkish colour on the inside of that protein. It was succulent and almost melt in your mouth good. Coupled with the crunchy fennel and watercress, the texture was sublime and there was no shortage of flavours from the refreshing mint and heat from chilli harmoniously infused into the salad. The zesty lemon juices just elevated my dining senses with a tang that left me double thumbs up for this simple yet beautifully cooked dish.

All pasta were made in house and fresh and you could see the chefs at work before you at the front of the restaurant.Jool's favourite Sicilian tuna fusilli (S$14++)There was no escaping an Italian meal without a good pasta. Spoilt with the choices on the menu, we left it to the server's recommendation which was a recipe belonging to that of Jamie's wife! It was no surprise that Albacore tuna was used since Jamie had always been an ambassador of sustainable seafood. Slow-cooked with tomatoes, garlic, herbs and cinnamon with crunchy, herby breadcrumbs separately portioned with a spoon, this pasta was a winner in terms of flavour and texture.

The pasta was cooked al dente so expect it to be chewy and bouncy. The flavours of the tomatoes were beautifully infused and the richness of that simple key ingredient was given justice in this bowl. The breadcrumbs gave an important layer of texture and it seemed like a marriage of flavours between the herbs in it and that bold tomato based sauce. My only concern was that it was a little too greasy for our palate even though olive oil was used. The pasta was offered in 2 sizes with the larger rendition at S$21++ but I thought that the smaller serving size (which we ordered) was largely sufficient to feed even a grown man.

We were pretty stuffed full by the time we finished our mains but it felt like an incomplete food journey without some desserts to sum up a sumptuous lunch. With an extensive desserts menu, each looked equally appetizing but between the two of us, we felt that we could only stomach just one dessert so we went for the signature Tiramisu.

Tiramisu (S$11.50++) with Long Black (S$4.50++)Elegantly served in a ceramic flat-pot, we thought that the presentation was lacklustre. In fact, it toppled over and resulted in the top which was usually characterised by the cocoa powder coating to be at the bottom of the dessert instead.

The flavours were however beautifully synchronized with the coffee-flavoured trifle topped with a generous amount of orange mascarpone and chocolate. The caffeine in the dessert tasted was well-balanced with the liquor but I felt that it lacked strength and depth in terms of the taste. While the balance was good, it came across as a rather mild rendition. It was actually my first time tasting tiramisu paired with orange mascarpone and it was a rather bold and interesting twist to the otherwise dull dessert. I was informed by the server that this was a recipe belonging to Jamie's mentor, Gennaro and I believe there is no better way to qualify authenticity than an Italian man himself. When it came to texture, the dessert was moist and perhaps too soft though arguably it was melt in your mouth. Personally, I thought that it might be a little too moist for my palate's comfort as slicing through the alternate layers of cheese and ladyfingers left the alcohol and caffeine oozing out.

I had a cup of long black to go along with the dessert and it was definitely one of the best cup of coffee I have had. The Italian coffee served was from the award-winning Musetti family, which had been coffee makers for 3 generations! It was strong, bold and the intensity of that dark roast was beyond what words could possibly describe. I understand that this might sound a little far-fetched and exaggerated but if you love your long black coffee, trust me when I say this is a MUST-TRY.

We felt that the customer service was immaculate and it was one of those rare occasions where we felt that they deserved to be tipped in addition to the 10% service charge imposed. The server attending to our table was knowledgeable about the items on the menu and were able to accurately depict what to expect of the dishes which I felt was crucial to new customers especially.

While it was stated on Jamie's Italian FB page that online booking is full, we were able to get ourselves a table without much hassle as walk-in customers. Given the choice of indoor air-conditioning dining or al-fresco, I would highly recommend the latter with a view facing Sentosa Island, you would also get the occasional breeze that sweeps by. The prices were affordable and proportionate to the quality received in the food served. We left with a memorable dining experience and we would certainly return to try the other signatures on the menu!

Due to limitations in photo uploads, please visit us at http://www.makeyourcaloriescount.com/2013/07/sg-jamies-italian-singapore-first-here.html for complete set of pictures.

Please visit us at http://www.makeyourcaloriescount.com/2013/07/sg-ya-kun-kaya-toast-toast-that-binds.html for the review complete with pictures.

Following the write-up on Killiney Kopitiam, we were determined to find which kaya toast chain offered a better version of the kaya toast. Personally, I always felt that Ya Kun had a better corporate positioning locally and worldwide. Why you might ask and the answer is simple - even my foreigner friends know about Ya Kun or Toast Box and not many have heard of Killiney Kopitiam for some reason. I did a food tasting on the leading kaya toast chains in Singapore when I first started this blog and our verdict then was that Killiney Kopitiam and Ya Kun were the two chains that won us over.

With a humble origin as a coffee stall since 1944, Ya Kun had developed into a brand that Singaporeans and foreigners alike are familiar with. With the founder's children running the business now, are current operations still fitting of the underlying tagline which reads 'The toast that binds...Kinship, Friendship, Partnership.' and is it a better kaya toast place than Killiney Kopitiam? Let us find out now!

Kaya toast set (S$4.50/-)I was very impressed with the lady who served me and Ya Kun certainly lived up to their legacy of being 'The most courteous stall in Lau Pa Sat' award dating back to the 1980s. I had actually ordered the toasts and coffee initially but after payment, I saw the beautiful half-boiled eggs being served to customers and I decided to add on my order. The lady serving me unexpectedly told me that it would be more value for money if I got the toast set instead which comprised of the kaya toast, coffee and the half-boiled eggs which came at S$4.50 and she took the initiative to make amendments to my order (where a receipt had already been issued) and charged me the set price instead of a separate item on the menu. Yes, the 50 cents saved might not seem like a big deal but it is that attention and customer service that was truly commendable.

Now, back to the food. The brown toast served at Ya Kun was thinner than the ones from Killiney Kopitiam. We drew comparisons and it seemed like Ya Kun had their bread sliced in the middle but it made the toast a lot crispier and the crusty surface was a joy to crunch. The all important kaya was also smoother than that of Killiney Kopitiam's and a seemingly stronger pandan taste and fragrance but it lacked an eggy flavour. It was well-balanced in terms of sweetness level which was adjusted to the palate of majority and on this instance, suited ours. Our only complaint was that the wedge of butter was served slightly cold but that could be overlooked with their velvety smooth kaya.

Half-boiled eggs (part of the set)The half-boiled eggs were served with the shells-removed, exposing that large beautiful orange-coloured egg yolk that I hesitated no further in downing after adding the usual dark soy sauce and pepper seasoning. It was cooked perfectly, leaving a thin membrane on the outside containing that rich egg yolk. Simply brilliant.

I am not going to delve into details about the kopi-o-kosong (plain black coffee) but it was a similar dark roast and bold in flavour with a good balance in acidity. Satisfies the uncle in me where I enjoy my toasts and la kopi.

Cream crackers with kaya (S$1.60/-)This was a classic way of enjoying kaya, first introduced to me by my grandfather more than two decades ago when he was still a bubbly figure. Crisp cream crackers with a generous amount of butter and kaya, there was really no way to resist this brilliant combination!

Kaya balls (8pcs for S$3/-)Offered in 8s or 4s, with the latter at S$2, it seemed more value-for-money to go for 8 of these delectable kaya balls. It seemed like I was the only one who enjoyed it because none of my companions found it good for some reason. Perhaps I was trying to fix my craving for some kaya balls which resulted in my rather biased judgement but I could not think of anywhere else in Singapore to get them. My best bet would be Malaysia which is cheap and good. Nonetheless, the kaya in this was good and generous so if you popped one ball into your mouth like I did, expect it to explode with all the goodness of that coconut jam. The dough tasted soft and limp instead of the usual crisp version tried in Malaysia. This is a new item on their menu and would be good if you are craving for one of these sinful treats. It is definitely not the best I had tried but surely a passable rendition.Having tried the kaya toasts from both Killiney Kopitiam and Ya Kun, I remain divided about which is the best kaya toast chain in Singapore for both kayas were different and appealing in their own ways. It is my humble opinion that these two chains serve the best kaya around in Singapore but I know of people who swear by other brands. Taste is of course a very subjective matter. What I can confidently say is that I received very dedicated and good customer service by the lady during my visit at this outlet at Vivocity.

At Din Tai Fung, one can expect to dine amid a modern setting designed with the purpose of offering an enjoyable dining experience for all customers. Decked out in earthy tones and illuminated by ambient lights, a cosy space has been created suitable for idyllic dining. The elegant interior is also the perfect understated backdrop for the ubiquitous show kitchen, which takes centrestage. Comfortable designer furnishings such as cushioned booth seating and plush chairs further augment the overall environment.

It is also one of the few Chinese-cuisine serving restaurants around where customers can witness the world-class showmanship of chefs working in the open concept kitchen where edible masterpieces are created and executed with precision and skill. At any point in time, the kitchen sees a flurry of action and activity yet the exquisite creations were produced with a sense of controlled calmness and concentration. Customers may be shutter-busy on their smartphones or digital cameras outside the open kitchen separated by glass panels but they will not manage to distract the dedicated chefs.

Visiting Chinatown Point for the first time since its re-opening, we saw the familiar restaurant faces and we decided to try Din Tai Fung some light yet delectable dishes since it was a late lunch and we had a dinner appointment later in the evening. The restaurant was sparingly filled with diners as it was the off peak period and while there were just two of us, we were ushered to a table at a cosy corner with comfortable sofa seats. With a hungry appetite, we waited no longer before submitting our orders self-recorded separately on an order chit and passed to the patiently waiting server.The above order chit would be passed to you together with the menu.

Attracted by the special offering of the steamed chilli crab dumpling, we thought it was a must-try!

Oriental salad in special vinegar dressing - 小菜 (S$3.50++)The appetizer was a good awakening to any diner's senses and being a recommended dish on the menu, it lived up to expectations. For a very simple dish, it was very well marinated and balanced in terms of flavour and texture. You get the crunch from the fresh bean sprouts with heads and ends thoughtfully removed, seaweed and the softness from the finely sliced beancurd. It looked innocently simple but the flavours were bold and intriguing, derived from the sliced chillis and their special vinegar dressing which appealed to me. I have a natural tendency to avoid vinegar dishes for they somehow do not get along well with me in terms of tastes. I however enjoyed this dressing due to its balance with a hint of sweetness after taste so the acidity of the vinegar was well neutralized.

Steamed pork dumplings - 小笼包 (S$6.80++ for 6 pieces)One cannot claim to have visited Din Tai Fung without trying their signature steamed pork dumplings. It seemed like a staple feature on the order list and there was no reason not to be the case. With each dumpling hand-wrapped in a delicate dough skin, it was then pleated with a minimum of 18 exquisite folds, twisted at the top and steamed. I found that the quality control across all the outlets in Singapore were very well managed. The wrapped skin containing the succulent minced pork was soft and thin yet strong enough to hold that luke-warm broth within. The best part was that the minced pork did not have that appalling stench or porkiness that some might refer to, so our senses and taste buds were pleasantly titillated. As the restaurant was quiet during the time of visit, we waited some 15-20 minutes or so for the dumplings to be ready. It showed every sign of freshness in preparing and cooking these delectable treats that one could just pop it in a mouthful and enjoy the savouriness of it all with the broth bursting out of that delicate skin!

The signature steamed pork dumplings came in 2 offering sizes, with the 6 pieces at S$6.80++ and 10 pieces at S$9.50++.

Steamed chilli crab dumplings (S$6.80++ for 4 pieces)We were actually attracted by this offering with stand-up posters at the front of the restaurant. For a limited time only from 1 July - 31 August 2013, Din Tai Fung is bringing back the popular steamed chilli crab dumpling. We thought it was a brilliant concoction of fresh succulent crab meat blended with the minced pork, soaked in a mildly spicy chilli crab-based broth. It was 40% bigger than the usual offering of steamed dumplings but I still managed to pop it in and savoured it whole in a mouthful. The initial taste was in fact the savouriness experienced in the pork dumpling but quickly you could be hit by a wave of mild spiciness, summed up with a rather strong punch tasting of tomato ketchup. I do not quite think there is anywhere else in this world but Singapore who can claim the rightful owners to preparing chilli crabs with tomato ketchup so when that last element kicked in, you know for a fact it is uniquely Singaporean.

While strands of the fresh crab meat could be tasted, do not expect to be overwhelmed by the seafood for minced pork significantly contributed to the savouriness and taste of the dumpling. The crab-based broth was surprisingly light yet managed to pull off a good hint of that chilli crab, leaving one to reminisce the after taste. However, do not expect it to be spicy nor a bold rendition for while this was influenced by Singapore's unique cuisine, it maintained the culinary style of Din Tai Fung in offering light flavours.

Offering in just one size of 4 dumplings, be prepared to order 2 portions! A special promotion is also under way for Citibank Cardmembers with a 15% discount for this dish, which would be administered during
payment.

Fried rice with pork chop - 辣椒螃蟹小笼包 (S9.90++)This had been a regular feature in our orders for the past years. We always thought that the hardest dish to master is always the simplest dish and for Chinese cuisine, I would undoubtedly list fried rice as one of the hardest dish to cook. The wok fire (wok-hei) was spot on where the flavours of the ingredients were well-imparted by the strong fire in the frying process. There was always an abundance of fresh beautiful egg in the fried rice that we could not help but salivate. Compared with past dining experiences at Din Tai Fung with the most recent in Hong Kong, we felt that this dish had some elements that could be improved upon.

The rice grains were too moist and soft so expect some clumps in that pool of carbohydrates. The ideal fried rice should have the grains individually separated as the oil is skilfully and evenly distributed without tasting overly greasy for the diners.

We actually enjoyed the beautifully fried pork chop that had a glistening touch to that golden brown colour better than the one tried in Hong Kong with the latter tasting a touch too strong in the black pepper seasoning. This rendition suited our palate more as it carried a lighter hint of that important spice, beautifully infused into the protein. The pork chop seemed be slightly overcooked which resulted in the protein tasting a tad too stiff but it was still within acceptable standards. While it remained a good dish, we felt that we had tried improved versions at other Din Tai Fung branches.The service of the waiting staffs was immaculate and they were courteous in every way possible. While we stayed slightly longer after finishing our meal, they insisted that there was no need for rush and merely wanted to clear our plates for our comfort. As usual and expected at each and every Din Tai Fung outlet worldwide, every passing server along your way out of the restaurant would thank you with a genuine smile with heads slightly bowed.

We had Jasmine Tea which was served to us upon our seating and unlike most restaurants that serve bland and seemingly inferior quality tea leaves, the ones served at Din Tai Fung were bold in flavours and carried with it a beautiful fragrance. The tea leaves were also thoughtfully filtered before being served to customers and priced at S$1, we had numerous refills without any surcharge. A standard 10% service charge and 7% GST was administered accordingly on the bill but it is one of the few restaurants around that I would have no qualms paying extra for their service.

Din Tai Fung remains a restaurant that we will mark as a MUST-TRY place and is certainly deserving of its Michelin 1-star status with a menu marked by quality offerings, good customer service and affordable pricing.

Do visit us at http://www.makeyourcaloriescount.com/2013/07/sg-din-tai-fung-chilli-crab-feisty-feast.html for full set of pictures.