The Claypot Hongkong Style Porridge was delicious with generous amount of sliced cuttlefish, fresh fish slices served with thick porridge together with a combination of crispy you tiao, diced spring onions and fried peanuts added fragrant to this claypot porridge.

Priced: S$7.90++The Claypot Fried Chilli Cashew Nuts with diced chicken was also delicious. The generous amount of spring onions stalks cooked together with sliced big onions and lots of diced dried red chilli added so much flavour to this claypot chicken. Priced: S$15.90++. The viscous dark brown condiment of oyster sauce and dark soy sauce provided a good colour combination to the dish.

Though this claypot is known as fried chili cashew nuts there were not sufficient cashew nuts in the dishHaving a frizzy drink with a twist, try sprite with sour plum. There was no photo indicated on the drink menu so I expected powdered sour plum combined with sprite and the drink should look slightly brownish. I was surprised to see clear sprite served wit three pieces of preserved sour plums. This drink did boost my overall appetite.

A very refreshing drink for the price of S$2.80++ and goes well with my claypot rice.

There is always a long queue at this prawn noodle stall.

I waited for almost twenty minutes before ordering a bowl of pig's kidney with mee sua.

There were many slices of fresh pig kidney blanched in hot water and served with mee sua using prawn broth as the soup base served with generous amount of grounded pepper and lots of deep fried onions. The soup was tasty and the slices of pig's kidney were very fresh and crunchy and not overcooked.

Pig's kidneys are not a popular dish with many people due to the pungent smell. Proper cleaning will minimized the smell. It is time consuming to prepare this dish.

For the price of $5.00 I think its worth the value just to dine out rather than spending hours cleaning the pig's kidney.

Pig’s kidneys are not a popular ingredient with many people as it smells pungent like pee. Proper cleaning minimizes the smell of urine in a dish. I actually don’t find it that hard to prepare, maybe time consuming but it’s easy.

Newly opened Crystal Jade Hongkong Café now at Bedok Mall next to Tim Ho Wan.

Initially I mistook this café for Crystal Jade Restaurant with an opened concept dinning.Impressed with the Lemongrass Chicken Chop Rice with black pepper sauce.
Price at S$8.90++ served with long beans, carrots and cauliflower.The first taste of the pepper sauce was quite hot probably because I did not mixed the sauce well enough but subsequently the sauce infused to the chicken chop makes the combination very palatable.
The rice has a combination of fluffy white and brown rice mixture.
Though this dish is known as Lemongrass Chicken Chop Rice, I could not taste the lemongrass at all maybe due to the overdrowning of the black pepper sauce.The Watercress with Honey Cold drink was very refreshing and cooling.
Priced at S$2.80++. A definite thirst quencher without too much of the taste of watercress.The beef brisket with noodle served dry instead of soupy was good. The tasty beef cubes well marinated unlike the canned beef brisket served in some restaurants. Not overly cooked and textured. Preferably it would be better if the restaurant uses fresh noodles instead of instant noodles.The service crews were very attentive and courteous.

Dulcet n Studio at Liang Court is a Japanese lifestyle concept restaurant serving a fusion of Japanese and Western cuisines using Japanese ingredients. The inner half of the dining space is a cooking studio where culinary classes are conducted.I am not a sweet tooth person but the strawberry short cake slice I bought from Dulcent n Studio is just yummy and impressive.

With fresh slices of strawberries, this Japanese cake is fluffy and light in texture. Not creamy nor buttery.

Simply craving for more.

Though pricey at S$7.00 per slice its really delightful.The custard pudding at $$3.50 is creamy and smooth but slightly sweet.

Arashi Yakiniku Charcoal Grill Restaurant is one of the many riverside restaurants at the Singapore Central Business District. Located at Singapore historical Boat Quay where conserved houses are converted into bars and restaurants along the Singapore River.Having read a couple of reviews from fellow OpenRicers, my family and I decided to try the dishes as a pre-Christmas celebration.This restaurant uses modern technique to barbecue meat by using white Binchotan Japanese charcoal which not only creates high heat fast is also chemical free and almost smoke free. The high heat preserved the flavourful juices of the various meat dishes adding beautiful sears thus making anything barbecued to be absolutely delectable.

From December 17 onwards, Arashi is having beef promotion for all grades of Wagyu.
We chose the mid range price of Japanese Wagyu Karubi A4 at S$28.80++ for 100gm serving.Accompanied with dipping sauce. This grade of Wagyu is a bit chewy with less marbling. We liked our beef without any marination before grilling, just simply sprinkle a dash of salt and pepper over the meat. In future we will either choose the tenderloin or Sirloin.

The Australian Pork Belly was our second meat dish priced at S$19.80++.
There was nothing special about this pork belly similar to the meat I normally used for shabu shabu. The thin slices of pork belly cooked easily with its fat richness. Without the dipping sauce the taste of the pork would be pretty bland.The Gindara Nitsuke or Japanese Cod Fish was tasty with the combination of sweet sauce priced at S$18.80. The Cod Fish has a more robust taste and coarser in texture with a dense sinewy flaky white flesh. This fish dish goes well with the garlic rice.The Garlic Fried Rice (Ninniku Gohan) priced at S$4.80++ was fluffy bursting with the brimming flavour and aroma of garlic. This rice definitely added flavour to meals specially with any type of meat as the main dish.Momi Tare Chicken priced at S$9.80++ was marinated with Shoyu. Instead of chicken breast, Arashi uses chicken thigh with the skin intact making the meat juicer since the moisture stays in the meat.

Amongst the three meat dishes, I prefer the chicken dish.Different sauces were provided to tweak our individual taste buds.

From the Seafood Selection, we ordered an assorted Seafood Platter priced at S$28.80++ comprising of 5 pieces of Fresh Tiger Prawns, sliced Squids, 4 huge scallops and 4 thick salmon slices. The prawns after grilled were very tasty. The squid slices were tender and not rubbery. Scallops were thick and juicy.The four raw thick salmon slices were served separately from the platter. An aluminium square food container marinated with Yakiniku sauce placed over the grill and slowly boiled infusing the sauce into the fish. Later we added two pieces of the broiled salmon and grilled for a short while to get the crust on the salmon skin.The assorted vegetable priced at S$10.80++ has a selection of asparagus shoots, Shiitake mushrooms, pumpkin slices, sliced big onions and short stems of leeks. The onions and pumpkin slices were sweet. The grilled mushrooms and leeks were fragrant.

The soft drinks were provided free-of-charge by liking Arashi Yakiniku Charcoal Grill Restaurant Facebook at https://www.facebook.com/arashiyakiniku‎.

It was pretty fun with an interactive grilling concept where we get to cook our own food at our own pace and however we like it on a cool breezing Friday evening with an outdoor experience. Not all people are chefs but we are definitely eaters. However most of us need to learn how to follow a recipe at some point in time by creating flavorful dishes with consistency and texture using various ingredients including sauces.