Having a good meal with loved ones that's what makes the experience.

Ito Kacho Yakiniku @ Mandarin Gallery serves premium grade black Wagyu beef imported from Japan. Their popular premium beef platter comprising different cuts of black Wagyu beef such as Tokujo Bara, Tomo Bara and Naga Bara.Well known for the recommended beef cut for Yakiniku which is the belly portion where marbling consistency is the highest.

Situated on the fourth level, this is the first outlet to be established in Singapore outside Japan.

Commendable service of Executive Chef Michael Ong who suggested that I should try the black Wagyu Sasami Flank Steak ($69.00/120g). Absolute "thumbs up" for his recommendation.

We ordered a large plate of black Wagyu Sasami Flank Steak ($69.00). weighing 120g. Due to the method of chilling, the taste is delicate compared to frozen beef being tougher and drier.The convection or indirect grilling is a good method for slow cooking and grilling as the convection occurs at the top of the grill.Ito-Kacho serves quality Japanese rice. We also placed order for two types of set lunch (Manzoku @ $58.00++) and (Otegaru @ $38.00++)

For Manzoku Main Course, we opted for A4 Wagyu Beef, Chef's choice.Aside beef, Ito Kacho offers top grade Tzubo-Tsuke Kurobuta which is marinated black Berkshire Pork known for its tenderness. Each slice well marinated, chewy and juicy.

For second set, we chose Kurobuta Japanese Pork Chef’s choice.For starters, we were served a bowl of  Hiyayakko (Traditional Japanese Cold Tofu) topped with Wakame and Ebiko.

There’s nothing more traditional in Japanese cuisine than cold tofu with a refreshing taste.Hamaguri Ushio-jiru

A bowl of hot, tasty and light clear clam soup.The Manzoku lunch includes a plate of Sashimi platter comprising of top grades Tuna, Salmon and Fugu Fish.
The thinly sliced subtle fresh flavour semi transparent cut and slightly firm texture is just great for sashimi.The sweet course eaten at the end of the meal is none other than a refreshing bowl of lychee sorbert.Ito Kacho celebrates their 3rd Anniversary and is currently giving away 20% discount
for every $100 you spent for the entire month of December 2015.

Also a whopping $10 voucher to offset your next meal only to be used in 2016.

Thank you Executive Chef for your friendliness and good recommendation.

Special thanks also to the helpful and attentive serving staff.

Happy 3rd Birthday Ito Kacho.

Tsukeru Shabu Shabu is one of the eight dining concept at Emporium Shokuhin situated at Marina Square (new wing).

This Shabu Shabu restaurant served a la carte menu with a selection of seafood and meats served with five choices of Japanese and Asian broths.

Bak Kut Teh, Tom Yum and Tomato soup base from Asia and Konbu Seaweed Broth and Tonkotsu Miso soup from Japan.

The premium meats consist of Miyazaki Wagyu, Maru Shin, Naganiku, Shin Rosu, Kurobuta belly and prime USDA ribeye or sirloin.

Individual hotpots are served in this 108 seater shabu shabu restaurant with a cosy ambience.Divided into two sections. A table seating for 4 paxs per table.We chose the Prime Platter for 2 persons at $68.00++  with an additional plate of mixed vegetables at $16.00++ together with two bowls of steamed Japanese rice at $2.50++The Prime Platter for 2 consist of a variety of selected prime meat, dumplings and tiger prawns with a plate of vegetable platter.

A selection of three types of sliced meat including Miyazaki Wagyu beef was included in the meat platter.

Miyazaki Wagyu is recognized worldwide as the best Wagyu produced in Japan. This breed of beef won the Japanese Culinary Olympics beef competition for two time running.

Great marbling and simply melt in the mouth.For broth we picked the traditional Japanese Tonkotsu Miso soup and Tom Yum for the Asian flavour.

Each variety of broth is priced at $6.00++ with unlimited servings.A variety of special concocted sauces to go along with the premium meat slices.

Side orders include fish/seafood paste and chicken/pork dumplings.There were three types of special in-house sauces specially prepared by the chef including sweet sambal chilli sauce with accompanied condiments.

Intermixed your own sauces to explore new taste flavours.A nutritious combination of ingredients in this shabu shabu pot.A sneak preview of what we had on the table.

After having visited the Sun Yat Sen Nanyang Memorial Hall at 12 Tai Gin Road, it was almost time for our lunch.

We took a slow walk towards the junction of Ah Hood Road, we discovered a roasted meat stall in the coffee shop at  558 Balestier Road .Being a duck lover, without hesitation, we decided to order on whole duck for take away.

I was shocked when I told that the big roasted duck cost only $18.90.Huge succulent roasted duck, not too salty nor oily  with a good braised sauce to accompany white rice.

I had paid one roasted duck as high as $40 and still not so yummy compared to this stall.

There are other roasted meat available such as Roasted Char Siew, Sio Bak, Sausages and even Soy Chicken.The staff are very friendly and they  were wondering why I took photos of the stall.I told them that I will submit a review for their roasted duck and I just did.

We couldnt finish the whole duck and I kept the balance of the roasted duck meat  to prepare duck porridge the next morning.

The "Oh-so-oishii" experience with the new tasty twist of Ebi-kase burger at McDonald.

This crunchy cereal ebi with drizzled shrimp paste flavoured sauce and juicy whole shrimps.

The spicy burger in a yummy patty sandwiched with white sesame coated and chived soft bun.Just irresistible!

The single burger priced at $5.85.The chilled drink that goes best with this spicy burger is the "Mango Peach" Chiller.So chilled and refreshing tropical delight goodness at $2.95.

McDonald well recognized worldwide for its successful fast food franchise.

Where can you find extremely soft ang ku kueh skin and the wholesome top grade filling?

The confectionary is none other than Ji Xiang at Block 1 Everton Park with its traditional taste and delicate chewy skin in lovely pastel colours.In Hokkien, which literally translated to "red tortoise cake" which is made from steamed glutinous rice flour filled with different types of ingredients such as roasted peanut, mung bean paste and the latest filling being durian.

The different types of pastries are cooked prior before they are hand moulded individually so that the ang ku kueh skin would remain chewy and thick.This confectionary was established at Everton Park since 1989 with a humble beginning of only two common flavours of peanut and mung bean paste.

There are eight different flavours distinguished in different skin colour available at this confectionary including yam, coconut, salted bean paste and seasonal fruit durian.

A good ang ku kueh has soft chewy texture and the skin does not stick to the teeth.

Here are the three selected ang ku kueh which I bought.

Yam filling in light purple, grey with salty beans and the most  flavourful of all, the durian filling in light yellow. From the Peranakan family ritual, ang ku kueh became substitute the shortage of live turtles.

These kueh are dyed as a symbol of good fortune and auspiciousness.

The imprint and the shape of the kueh is to signify longevity.

Distribution of these Ang Ku Kueh for baby first month for blessing of the new born and elders birthdays for longevity (harap panjang umur) in Baba families.

Attached is a photo of  an impression of the ang ku kueh design from a mould.
Photo taken from Peranakan Museum.The current ang ku kueh priced at 80 cents per piece and the durian at $1.30 each.The confectionary is opened from 9 am to 5pm from Mondays to Saturdays.