As much as conveyor-belt-sushi restaurants serve to be a quick fix for my frequent sushi cravings, most command long queues, and it’s not that their food is fantastic. I guess the irony can’t get any more obvious, can it? However, what will make your time worth (queueing) is this particular sushi restaurant at Liang Court, a favourite hunt for many Japanese.

Tags are placed on the conveyor belt next to the different kinds of sushis, a clear indication to diners as to what they’re eating. What is interesting at Ikeikemaru is that there are many variants to a sushi. For instance, their Salmon sushi alone has more than 5 ways of preparation, with different cuts of the fish. I’m letting the photos do the talking this time round!For full review and more photos, please visit http://foodiepink.wordpress.com/2013/07/12/ryoshi-sushi-ikeikemaru-liang-court/
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The very first time I passed by Benjamin Browns, my heart was set on coming back here for a meal. They must have the prettiest dessert table I’ve seen in Singapore! Pastel hues of sugary goodies encased in glass domes and jars – oh, how they make my knees go weak!Red Velvet Cake ($6) – I know how difficult it is to find good red velvet cakes and I’ve tasted one of the worst ones around, hence I’m glad to say this one at Benjamin Browns, which is also their signature cake, has passed the test. The texture and consistency of the cake was good and I liked how the red colouring wasn’t overdone. The second component to the cake is the cream cheese frosting, which was really yummy too – strong enough to go with the cake but not too sweet!

For full review and more photos, please visit http://foodiepink.wordpress.com/2013/07/15/benjamin-browns-bistro-bakery-forum-the-shopping-mall/

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To me, dimsum is subjective to personal preference. My older aunties are adamant in that Red Star Restaurant serves the best dimsum, while I cringe in response to their comment. After having my fair share of dimsum (easily, my entire life), I can certainly name a number of restaurants off the top of my head, which deliver superior quality; Cherry Garden at Mandarin Oriental Hotel is one of them. Cherry Garden has the reputation of serving exquisite and unique dimsum creations – the marriage of traditional craftsmanship and modern flavours.Steamed Onion & Ginger Beef Dumplings ($6/3 pieces) - I rarely see steamed beef dumplings on dimsum menus, so this was definitely interesting. The minced beef fillings were very fragrant and on the first bite, it’s actually hard to tell that you’re tasting beef. Nice!Steamed Marinated Chicken & Wild Rice Dumpling ($8 per piece) – A modern version of chicken glutinous rice wrapped in lotus leaves. The wild rice was almost crispy and hard – very innovative in the play of textures! Within the rice dumpling holds the usual ingredients of chicken, salted egg and mushrooms.

For full review and more photos, please visit http://foodiepink.wordpress.com/2013/07/17/cherry-garden-mandarin-oriental-hotel/

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Keong Saik Snacks is the brainchild of the man behind Pollen and Esquina restaurants - Chef Jason Atherton, a Michelin-Star Chef. Created to emulate the British cafe culture, the small space makes use of much raw and organic materials and features an open kitchen. Menu changes occasionally, similar to Pollen. Seared scallop. Crispy pig cheek. Apple. Hazelnuts. ($28) – Perfect in portion for ladies, everything on this plate was bite-sized. The scallops were very fresh and seared to the right timing, they were tender with a chew. The fried pig cheeks were unexpected as I had the Chinese-style of preparing crispy roasted pork in mind but instead, the meat was crusted with bread crumbs before landing in hot oil. There were not fats in the cheeks, and the meat tore very easily. The apple compote and hazelnuts however were not very helpful in elevating the flavours of the meat and seafood.

For full review and more photos, please visit visit:http://foodiepink.wordpress.com/2013/07/08/keong-saik-snacks-keong-saik-road/

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Basilico Italian Restaurant is an award-winning, 5-star Italian restaurant at Regent Hotel. It offers a semi-buffet style for diners, whereby an area is dedicated to serving unlimited antipasti (appetizers) and desserts, while main courses are ordered the ala-carte way. While you get busy with the antipasti, the kitchen will prepare your main course, served upon request. The grand entrance of the restaurant is lined with glass windows, which boast Basilico’s large selection of wines. A very warm welcome greeted our arrival and I knew service would be top-notch for the rest of the meal already.Cured Pork & Olives Section: It was very thoughtful of Basilico to place trays of cut rock melon beside the hams! My favourite pick would always be the Spanish Iberico Ham. Thinly-sliced and slightly salty, the additional sweetness is elevated with rock melon and honey. The meat by itself is rather dry, making the melon the perfect accompaniment. And yes, the meat machine is not for display purpose only.Caprese Salad Station: My favourite section of all! I love how the mozzarella balls were presented in their original forms for you to portion out on your own. Also the choice of tomatoes was simply fabulous! A classic Italian starter not to be missed! This is also the last station for the antipasti area – so far, I was highly impressed by the selections for sure.

For full review and more photos, please visit http://foodiepink.wordpress.com/2013/07/24/basilico-italian-restaurant-regent-hotel/

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