The Regent hotel has retained much of its original heritage styling, but has through the years done modifications and minor refurbishing to keep with the times. Simply classic.

Summer palace is as old as the hotel itself, and retains much authenticity of Chinese semi-fine dining.
Having only 2 of us, we sampled the 5 course Power Lunch Set Menu ($52/person, minimum 2 person).

The dishes are all deeply-rooted in Chinese cuisine, with minor modifications to keep it more interesting and premium. The dumpling skin for example comes infused with Spinach in the skin.1st course: Chef's dim sum selection - excellent dim sum, but don't eat the presentation garnish vegetables, it spoils the taste.

2nd course: Double Boiled Seafood Soup served in Golden Pumpkin - my favourite dish. Clear soup double boiled to really get the flavour essence concentrated, it paired lovely with the stronger sweet, soft flesh of the pumpkin bowl that could be easily scooped with a spoon. The crab meat, prawns and scallops inside were also soft and tender, meticulously cooked separately due to varying ingredient cooking times.

3rd course: Pan Fried Wagyu Beef with Soya Sauce - Being a Canton restaurant though, this is a distinctively Chinese dish with a premium touch to it. The beef was definitely tender and thankfully the soya sauce was not overpowering enough to mask the beef flavour completely.

4th course: Fried rice with seafood - Topped with dehydrated deep fried rice grains, the fried rice had a crunchy bite that brings an element of surprise to this common dish. A simple dish that can't go wrong.

5th course: Combination of Desserts which were Osmanthus Jelly, Mango Pudding with Pomelo, Sago Dessert. Another Chef's special, the first 2 are time-honoured Hong Kong desserts that anyone who trained in Hong Kong needs to know. Special highlight to the Chef's own creation of a Sago dessert, containing lemongrass jelly, aloe vera and lime juice with bits of fruit. A very refreshing jelly that clears your palate after the meal.

Food blog at http://sethlui.com

Managed by former world's number 1 restaurant elBulli? check.
Food made from scratch with fresh ingredients? check.
Stunning view of Marina bay and excellent ambience? check.
Award winning bartender with one-of-a-kind cocktails? check.
Authentic Spanish service hospitality? check.

You MUST TRY the Suckling Pig tapa ($22), and the Spherical Olives ($3/each).

This is going to be quite an expensive meal, ranging $150-$180 a person if you want to be full.

http://sethlui.com/food-review-catalunya-singapore/

Saveur serves quality French cuisine at exceptionally low prices. For example, the Duck Leg confit is only $10.90 (WUUT?!), while their signature Angel's hair pasta with sakura ebi is only $4.90. The duck leg is crispy on the outside and tender inside. Pork Belly is also quite good, paired with runny poached egg but slightly gamey if you don't like the taste of uncooked egg. Portions are not very big, but definitely quite worth the price. The menu is simple and short, with premium dishes as well like the Beef Tenderloin if you want to splurge.

Don't expect a large wine collection as well, as they keep their list very simple.

For full review and more photos, please visit
http://sethlui.com/food-review-saveur/

Probably one of the best steaks in Singapore, better than Wolfgang Puck's Cut, which prices are about 20% more (really cut you like a chai tao).

Excellent Rib eye cap steak cut, although the black pepper sauce tasted like supermarket bought bottled sauce. Signature Whisky Sour is also a must try.

With modern American wood fixtures of the classic steakhouse, Bedrock has a very comforting ambience and excellent staff. Prices are high, but not as high as celebrity restaurants and certainly worth the value.

For full review and more photos, please visit
http://sethlui.com/food-review-bedrock-bar-and-grill/

New Head Chef Dallas Cuddy promises to bring change to this Australian Streak restaurant, making ingredients from scratch with a fine-dining touch. He even grows his own herbs outside the restaurant... ... WUT?!

The Prime Society serves one of Singapore's best Australian beef cuts, with quality steaks from Mayura Station, Rangers Valley and Cape grim- the best you can get from all over Australia. In Mayura station, they feed the wagyu cows marshmallows and sing to them. That's better than how my mom treats me.

Although some of the breeds are good, don't bother with the inferior cuts like tri-tip or petite tender, instead go for the time tested flavourful cuts like Sirloin or Ribeye.

Also perhaps the staff didn't inform the guests properly which is a service oversight, but some of the steaks like the Cape Grim sirloin was intentionally seared to produce a charred exterior, which might look burnt but is the way it's done to introduce a mutli-layered flavour. I recommend:
Starters
-Truffle chicken liver parfait pastry ‘cigar’ ($5/piece)
-Salmon ceviche, whipped roe and anchovy pastry ($13)
Main
-Mayura Station Full Blood Wagyu Sirloin cut ($110)
-Cape Grim Grass fed Black Angus- Sirloin ($58)
Dessert
-Baked lemon and honey cheesecake, blackberries and burnt meringue ($10)

More photos and the full review at http://sethlui.com/prime-society-singapore-food-review/