Despite the long wait each time when I visit Al Mahboob, the customers kept entering the door non stop.

Even though, I went around 4 pm on a weekday, I had to wait for 45 minutes.

An estimated waiting time during peak hours is about 2 to 2.1/2 hours.

Its been almost two years since I wrote a food review for this popular Indian Rojak.

Look at the food accolate posted just outside the entrance of the food court.The current price menu ranged from $1.50 to $5.00 depending on the ingredient selected.An average spending will cost about $15.00 with a selection of boiled potatoes, marinated cuttlefish, fish cakes, onion fritters and plain dough fritters.The most addictive of the Indian Rojak is none other than the generous serving of the gravy.

I wished I had the opportunity to be present in the kitchen to peep at the ingredient used.

Yum Cha Restaurants will soon be launching their Chinese New Year takeaway menu.

OpenRice food tasting was held at Oceanfront,  Sentosa Cove function room.

OpenRicers had the opportunity  to savour some of the selected Yum Cha CNY take away dishes.

The takeaway menu will be available from January 15 to February 22, 2016 with selected menus from each outlet.

A table was setup with an array of selected Chinese New Year dishes for OpenRicers to take photos. The table was decorated with auspicious trinkets.The Salmon Yu Sheng was tossed to commence the food tasting session. Nothing special about this Raw Fish Menu, the condiments and ingredients are similar to most Yu Sheng servings.  The plum sauce was a bit too sour for my taste bud.A generous portion of the Norwegian Salmon slices served with the Yu Sheng for each table.The Roasted Crispy Chicken slices were not crispy. Probably due to the prolong photo taking session.The BBQ Suckling Pig was the dish I most enjoyed. Despite the long wait for dinner, the suckling pig slices were still crispy.  Priced at $220 for the whole pig and half portion at $118.00. Nicely grilled and the meat was succulent. The Braised Pig's Trotter with "Fatt Choy" (Black Moss) dish was cold. The pig trotter was too fatty and the black moss was not evenly spread out. Though there is plenty of gelation in the skin, I could not taste the flavour of pig trotter.The fried rice with Chinese Sausage wrapped in Lotus Leaf was flavourful but the rice was under cook.  The most disappointing dish.A special drink container comes with the takeaway menu. There was a choice of either Chinese tea or Barley drink.This is the induction delivery bag by Cook Tek used for home delivery. The induction base help to keep the food warm. Yum Cha has three outlets. Chinatown, Serangoon Garden Country Club and their latest outlet at Changi Business Park Avenue 1.Thank you OpenRice for this invitation.

Wishing everyone a "Happy and Prosperous Chinese New Year" as we welcome the Year of the Monkey.

"Sumiya" is literally translated as charcoal house.

Sumiya Charcoal Grill Izakaya second outlet at Suntec City Mall, Sky Garden has a special grill counter and the first in Singapore Irori Genshiyaki.

Irori Genshiyaki is  an ancient Japanese style of charcoal grilling fish.My purpose of visiting this outlet is to have a different dining experience.

I wanted to savour the grilled fish.

The highlight of the restaurant is to watch the chef preparing the grilled fish as the diner walked into the restaurant.

As I entered  the restaurant I was greeted by the attentive friendly Restaurant Manager.

She knew my purpose of my lunch visit and immediately recommended the season fish and rice set priced $46.00++

I walked across to the seafood counter to pick my the "Choice of the Day".I was recommended the seasonal Tamori (grunt) fish.The fresh wholesome Tamori was fitted on the metal skewers, vertically placed over an irori (charcoal bed) and slowly grilled to perfection for about 15 minutes.

This method of grilling keeps the surface of the fish crispy while retaining the succulence of the meat inside.The set menu served with a bowl of Edamame, salad combination, miso soup, white rice, Japanese pickles, seaweed paste and a Chef Choice dish.

A plate of extremely fresh boiled Edamame served as a Starter.The whole grilled Tamori (grunt) fish was finally served after waiting for about twenty minutes.The fish meat is light flavoured with a noticable fat layer between the skin and the fish meat which provided a hint of sweetness. The white meat was light, easy to taste and has a delicate texture.  The bowl of Nori Tsukudani (seaweed paste) goes well with the bowl of white rice.
The paste has a strong, salty konbu flavour.The taste of the Miso Soup was just right for my palate. Not too salty with a generous amount of added seaweed and thinly sliced beancurd. Topped with chopped scallions.The salad dish was refreshing with a combination of ingredients such as thinly sliced lotus roots, sweet corns, lettuce and sliced cherry tomatoes.The side fish dish is subjected to change, depending on the Chef's selection.

Today, I was served with salted Salmon cubes. I find the side dish a bit too salty for my palate.The Green Tea Mochi was served a dessert.
A perfect balance of green tea to rice gel dough.
Served cold and has to be eaten immediately.For Sake diners, this outlet has a circular Sake dispenser offering more than thirty variety of sake. Unfortunately, I dont drink Sake.Free refill of Japanese rice and miso soup is available for all set menu.

A wondering dining experience with friendly serving staff.

OpenRicers were spoilt with choices and had the opportunity to try all the four sets of Steamboat/Hotpots such as Mookata Set (Stove/Charcoal), Thai Collagen Set and Thai Chicken Hotpot.Thai Milk Tea one of the most preferred beverage was served to most of us before starting our lunch.I opted for Thai Lemongrass Tea. Icy cold, light and refreshing. With an added flavour of the pandan leaves infused into the drink.

This drink complemented the entire meal very well.The introductory steamboat set was the Mookata Set served on gas stove with a
combination of well marinated pork and chicken meat accompanied with fresh seafood, assorted vegetables, Chinese ham slices including Chikuwa.

A bowl of glass noodles was also served for this buffet set.Diners can opt for either Charcoal or Gas Steamboat. OpenRicers were priviledged to try both types of servings.

The other Mookata Set was cooked in traditional Thai style Charcoal grill which provided added flavour to the marinated meats in Tom Yam Broth.Three types of condiments were served to each person for the steamboat.
Each sauce having  a particular flavor of its own.

From left to right:
Thai Tomato Sauce, Garlic Sesame Sauce and Traditional Thai Chilli Sauce.The Thai Beauty Collagen Set was served next.

This super rich collagen broth stewed for several hours with a mixed ingredients of chicken bones and chicken meat turning into collagen pudding.

Just forget Botox, this broth will provide all the collagen.

Charcoal Thai collagen broth is jiggly and gelatinous and as it cooked slowly melting into a  gelatin (rich liquid).The Collagen Set comes with array of selected ingredients such as cherry tomatoes, enoki mushrooms, carrots, deep fried beancurd, fresh prawns, cheese sausages, scallops and marinated chicken and beef.

With the amount of ingredients added into the Collagen broth, anyone can imagine how the ingredients would enhanced the overall cooking of this hotpot. I felt the taste of  Alfalfa Sprouts is too overpowering for any steamboat.
Though this shoots  are extremely nutritious, these sprouts makes a better salad than adding into any soup.

Thai Chicken Hotpot was served last.

These tender chicken drumsticks cooked in special recipe sauce which added fragrance, aroma and savoury taste to the overall combination.The restaurant Chef personally came to explain how he prepared the “special sauce”.
It’s a combination of fermented beans and Chinese cooking wine Hua Tiao Chiew and assorted herbs.

Being an ardent cook, this Thai Chicken Hotpot taste very similar to the Hakka chicken rice wine cooked with fermented yeast. A combination of sweet and sourish tinge.
Only hot water will be poured to top up this particular hotpot otherwise the broth will become too thick.

Every meal is incomplete without a dessert.

Each diner was served with a bowl of Aiyu jelly cubes with fruit cocktail.
This ice jelly is made from gel from the seeds of a specific fig commonly found in Taiwan.A wonderful experience with different types of steamboat servings.

Thank you OpenRice for inviting me to this foodie experience.

Wishing the Management and Staff of OpenRice Singapore and
all OpenRicers  a "Merry Christmas and Happy New Year 2016".

Looking forward to more food tasting expedition in the coming year.

Cheers.

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.