My first choice was their signature, La Crosta Pizza which came garnished with very fresh and sticky mozzarella, crunchy and juicy tomato slices, fluffy ricotta cheese and deliciously slimy and smoky fried eggplants.

In case I'm being too subtle, the ingredients used are top notch. They are fresh and very tasteful. These are brought together by a mild tomato based sauce and a wonderfully light crust. Here, a good amount of effort is clearly put into kneading the dough as the thickness of the pizza remains relatively even throughout and its texture is both resilient yet also softly crunchy to the bite. An unmistakable smoky aroma also imposes itself with each bite and taking a slight whiff of the pizza quickly testifies its origins as Authentically Wood Fire baked.

For full review with photos, please visit http://freshffm.blogspot.sg/2014/05/crosta-pizza-great-alternative-to.html

Visit http://freshffm.blogspot.sg/2014/05/the-corner-place-korean-bbq-seoooul-good.html for the full review with photos!

When it comes to something like Korean Barbecue, the quality and taste of the restaurant boils down to the freshness of the ingredients they use and the quality of their marinates since the actual cooking is done by customers themselves. In both these aspects, The Corner Place does fairly well.
The place offers a decent spread of raw meats and Vegetables coupled with a few cooked selections like Korean glass noodles, seaweed soup and fried wings.
In terms of the meat however, the Restaurant offers a more than decent selection of very fresh cuts. All the non-marinated meats were sliced finely but not too thin, making it both easy to control when cooking and easy to bite into for a flavorful burst when eating them...
Visit http://freshffm.blogspot.sg/2014/05/the-corner-place-korean-bbq-seoooul-good.html for the full review with photos!

Visit http://freshffm.blogspot.sg/2014/01/triple-os-orchard-towers-mckiller.html for full review with photos!

Lets talk burgers. Many of us, myself included, probably identify this food with the image of a McSpicy, BigMac or even the Whopper . No doubt, these are yummy-licious in their own way, but there's just something rather unromantic and unrefined about eating these "fresh" off-the-production-line, chemical filled and re-heated upon order burgers. Sure, there are many restaurants out there that serve different burgers, but nothing in singapore quite captured the essence of an actual, unique burger joint for me. That is until we tried Triple Os, and for anyone who wants to skip the details, let me just sum it up for you right now: IT'S REALLY GOOD.

The burger, like all the other burgers here, were a little bit on the expensive side but you do get your money's worth in it's incredible taste. The burger is centered with a tender and crispy fried chicken which bursts with great fragrance and flavour on every bite. On top of it was a slice of cheese which looked scrumptious and two slices of bacon; and below was a serving of crisp, fresh lettuce.

Visit http://freshffm.blogspot.sg/2014/01/triple-os-orchard-towers-mckiller.html for full review with photos!

Visit http://freshffm.blogspot.sg/2013/12/nantsuttei-ramens-black-gold.html for our full review with photos!

Fortunately, Nantsuttei's ramen is not as bad as its gyoza and its service, which are in dire need of serious improvement. Its broth, which is its most noticeable feature with its oil-like colour and texture, is one of the best I've had the privilege of trying in Singapore. The way it strikes an almost perfect balance between the pork undertones and the mayu signifies tremendous amounts of effort poured into creating the perfect broth. On one memorable occasion, a reverent hush descended on my group the moment we took a sip of the broth, and continued for a good 5 minutes or so, well into our eating time. Eating a dish becomes a shared religious experience when a group of 6 otherwise-noisy hot-blooded males are so moved by it that they fall silent. Nantsuttei's broth is simply incredible, and there's really no other way to describe it.

The noodles are similarly well done, in the Hakata style that we're so accustomed to seeing accompany tonkotsu broths. They have a very satisfying bite to them, and despite the heaviness of the broth, retain their individual taste, indicating that they weren't over or under-cooked and are adequately fresh. They're mixed with juicy, succulent bean sprouts, which provide a pleasantly refreshing sensation against the broth's heaviness.

Visit http://freshffm.blogspot.sg/2013/12/nantsuttei-ramens-black-gold.html for our full review with photos!

During the tasting session, we were provided with a free flow of the ramen stalls’ various side dishes and ramen (which of course, allowed us to eat to our very spacious stomachs’ content). The side dishes included gyozas with various toppings, chicken karaage and spicy chicken wings, which were in general, very well done. Arthur and I felt though that the central focus of Ramen Champion should be placed on the ramen dishes themselves, which is why we are not including photos or detailed reviews of the sides. Make no mistake though, they are very worthy appetizers, and I’d definitely recommend them to any seriously starving customers, to whom a bowl of ramen by itself wouldn’t be enough. Also, this section will only include our initial impressions of the ramen, with reviews being put up soon.

The rendition of miso ramen by Bishamon Zero tasted as perfect as miso ramen gets. Considering the frankly mediocre standards of Bishamon outlets outside, this is surprising, albeit in a welcome way. The broth was well-balanced, with no individual flavours overwhelming the others. It also had a tinge of spiciness to it, which, like the other flavours, wasn’t overwhelming at all. These factors, combined with the other ingredients, made the components of the ramen perfectly complementary, making us tremendously impressed...

For our full review with photos, please visit http://freshffm.blogspot.sg/2013/12/ramen-champion-great-world-city-brave.html