Ah, the famous CUT. The prices were really very 'cut' as well. The steaks were overall quite good, but a good 20% more expensive than say Bedrock Bar & grill, which had comparable if not better steak. The starter breads selection were surprisingly what wow-ed me.

Good ambience, good quality USDA cuts, but not exactly worth the price. Service was also average, which shouldn't be the case if I'm paying $100 for my steak.

We had the Sirloin steak and Ribeye, which were tender and juicy.

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

Had the roast beef sandwich and french toast, along with the cinnamon buns which were all quite tasty, especially the sticky cinnamon buns.

A simple place for simple bread, I didn't find it overly pricey as well. Of course, if you think you can bake your own bread at home and make french toast, go ahead!

For the more detailed review check out my food blog:

http://sethlui.com/food-review-simply-bread-cluny-court/

Superstar K is definitely worth a try for Korean BBQ, as their complementary side dishes are delicious as well as the quality cuts of meat used. The steamed egg is what really blew me away.

Get the Pork Belly and Grilled beef ribs, which are excellent choice meats without much marination.

The waiters even grill the meat for you!

Although not as cheap as BBQ buffet like 2D1N Siju Bang, you don't have to queue for hours like buying Hello Kitty either and squeeze with K-pop crazy teens at the buffet table.

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

Swee Choon is one of Singapore’s oldest established dim sum restaurants, having more than 40 years of heritage. What was originally a single unit shop-house at Jalan Besar has grown to occupy 4 connecting shop-houses and even has tables in the back alley.

I first came to know Swee Choon years ago because it opened till 6am, and was the perfect supper place for drunk party-goers. Strangely, the traditional dim sum model has always been a morning affair, but Swee Choon Tim Sum has managed to turn it around, only opening for business at 6pm instead. After clubbing, Swee Choon is fairly accessible from town and thus caters to the midnight supper gang. Families and youngsters alike patronize this popular spot along Jalan Besar.

If you haven’t heard of Swee Choon, you haven’t clubbed hard enough in Singapore.

Dim sum is known for ordering in variety so that everybody can share. I’m only highlighting some of the best dim sums I liked at Swee Choon, as there’s just too much too list.

Yam Paste with Pumpkin and Ginko Nut ($3.80). Yes, it’s a dessert but it was the first to arrive on our table. It’s a coffee shop, so don’t expect Swee Choon to serve dishes according to course order. Yam paste was at the thickness I like, not overly gluey, just the right sweetness and the portion was not too much to get jelat (sick of it). Coconut milk made it very fragrant as well.

Swee Choon Mee Suah Kueh ($2.00). This is Swee Choon’s signature carrot kueh mounted with Mee Suah then fried. Crispy mee suah on the top paired with the soft insides of the kueh makes the bite more multi-dimensional, rather than the usual carrot cake.

Red Bean Paste Pancake ($4.80). Red Bean paste has always been a childhood favourite of mine, which makes this pancake awesome. Swee Choon makes the pancake skin thin enough so that there is a good ratio of red bean paste to crispy pancake dough. A balanced bite of red bean and pancake with each rectangle piece. Perfection.

Prawn and Banana fritter ($2.80). Combining prawn and bananas might have sounded crazy at first, but this is a wonderful dish. Crispy fried, after biting through the crispy exterior you taste the soft banana flesh, then hit the firmer prawn meat. Banana and prawns lend a sweetness that oddly works together, making the fried dough more exciting. Swee Choon Char Siew Pau

Char Siew Pau ($1.80). Some places serve mini char siew pau for ants, but Swee Choon sticks to the big manly classic version. A classic dim sum order, you can’t say you’ve had dim sum without ordering char siew pau. Sweet pork filling and a pau skin that is bouncy and soft.

Har Kow ($2.40). I’m slightly irked here because Har Kaw used to be served in FOURS since the cavemen invented dim sum, but now it comes in TWOs at Swee Choon. Same goes for the Siew Mai. A good Har kaw is all in the skin’s recipe, which isn’t bad at Swee Choon, but I think Tim Ho Wan does it better.

This is just one of the subtle ways that Swee Choon tries to increase price, as well as serving some french fry looking, weird turnip appetizer ($1) at the start of the meal.Swee Choon Xiao long bao

Shanghai Xiao Long Pau ($4.00). Thank goodness the Xiao Long Pau still comes in fours. Swee Choon’s Xiao Long Pau is really good, with a firm skin that doesn’t just break and spill precious soup all over with merely a touch. You have to nip it firmly with chopsticks to break apart, then slurp up the soup and eat the Xiao Long Bao. Dip with vinegar and get some ginger strips in as well.

Fried Prawn Dumpling with Mayonnaise ($4.20). I’m perplexed that some dishes come in TWOs, some in FOURs and this one here comes in THREES. Gosh stick to some consistency. I like these fried prawn dumplings better than the Har Kow. Swee Choon’s dough for fried dim sum is consistently good. They fry upon order and everything comes crispy hot. The mayonnaise adds a bit of wetness to take away the monotonous fried dryness.

Pork ribs with black bean sauce ($2.80). Another cost cutting measure can be seen in the pork ribs here, where they hide yam cubes below the pork ribs. HA! Thought I wouldn’t notice did ya. I’ve been eating pork ribs with black bean sauce dim sum for over 20 years and no, yam has never been in the recipe. Although the pork and sauce does taste very tender and delicious, the amount of meat is pretty abysmal. I’d skip this dish as its not worth it.

Salted Egg Yolk Custard Bun ($3.60). This here, is the Pièce de résistance of Swee Choon. You must try it. The crusty, sweet and salted egg yolk filling, flowing with their soft pau is truly a delight and one of the best salted egg yolk custard bun I’ve had in Singapore. None of that raw eggy taste, the custard is very well made.

Overall, I feel that Swee Choon Tim Sum has maintained it’s standards through the many years, but has raised prices subtly. This is understandable in the rising rent and costs of ingredients in Singapore. The amount of dim sum variety here is also amazing, even serving some sze char dishes if you oddly came to Swee Choon Tim Sum NOT for Dim Sum.

Swee Choon Tim Sum is still one of Singapore’s oldest and most successful dim sum restaurants that won’t break a hole in your wallet. Fried dim sum dishes are still fried a la minute even with the increase in crowd and not pre-made. It embodies our local taste through the years, and is comparable to Hong Kong Michelin star dim sum restaurant Tim Ho Wan.

For more reviews and awesome recommendations, check out sethlui.com

I’m an absolute addict for Assam fish head curry, this ambiguous ethnic curry that comes with that Assam spicy and sour kick. I was searching online with terms like “best Assam fish head curry”, and many of the food bloggers quote Gu Ma Jia as one of the best. Well, there’s no stopping me from arguably the best assam fish head curry in Singapore now is there?

Arriving by car at Tai Thong Crescent near Macpherson, my family very luckily stumbled upon a car park spot right in front of the restaurant. Normally though, I think finding parking might be an issue as the road there is single lane parallel park lots and I parallel park like Mr. Bean. If you can’t handle the stress of people waiting behind while you try to squeeze in, I suggest to just drive further down instead.

I made table reservations prior because of paranoia. Walking in, I gave my name to the counter girl who ironically doesn’t speak Mandarin in a Chinese restaurant. I’m all for foreign labour to fill the manpower shortage, but I guess you should learn the language given that 99% of the clients here are going to be speaking Mandarin, and some of the older generation doesn’t speak English. They don’t seem to have a very good book keeping of the reservations and had to ask me again for how many people, then randomly gave me a table that was available. Ok la, logistics is not Gu Ma Jia‘s strong point, but it’s the fish head curry that matters after all.

We sat down at our round table and THE Gu Ma herself took our orders. I could tell because she looks exactly like the cartoon caricature beside her logo. She really resembles a adorable typical Singaporean Aunty, with the small eyes and permed hair. She’s quite a good salesperson though, trying to push us more dishes and upsell desserts. Very aunty indeed.

So obviously, the dish we ordered first has to be the famed Assam Fish Head Curry ($25). I was actually expecting it to come in a big curry pot, but instead it’s on the typical fish heating plate. Doesn’t hold a lot of curry sadly. The red snapper fish they used was absolutely fresh; like still swimming in the curry fresh. Usually curries can afford to use older fish because the heavy curry spice would cover up the scent. Here however, the curry was a bit lighter which really lets the freshness of the fish shine. It’s also not overly spicy and would probably sit better with the general audience.

Gu Ma Jia Oyster egg

Oyster omelette ($12). I loved the Or-Luah here. It was pretty much all fluffy eggs and fresh, firm oysters without the gooey starch added. I love it without starch and this was right up my alley. More like a classic prawn omelette style but with oysters.

Kyoto Pork ribs ($20). This was very good ribs with a sweet tangy sauce and tender pork ribs. Not too sure why it needed to come in aluminium foil, perhaps it was baked which explains why the ribs were so soft. Apparently they used to drench rose wine in the pork then flame it, but alas that was a show of the past. Gu Ma Jia Spinach soup

Spinach Soup ($12). Gu Ma Jia‘s version of the egg spinach soup is literally, a soup. The usual style has a more starchy, thick soup and more like a sauce broth instead. Still, this was quite cleansing and refreshing to the palate after all the heavy curries and pork sauces. Have to get some vegetables into the stomach after all.

I think Gu Ma Jia has a very good balance of dishes, and the other items besides their signature Assam Curry Fish Head are quite underrated. A casual, homely experience suited for family diners.

It’s a good Assam fish head curry, but to me not the best. There can be, only one. Ocean Curry Fish Head in my opinion has a stronger, more flavourful Assam Curry, but their fish is not as fresh as Gu Ma Jia. Frankly I don’t think Ocean Fish Head curry is the best in Singapore either and my Assam Curry search will continue.