I’ve been to the branch at PS and Chinatown before on Saturdays, but all 3 times it was full house and I had no chance to try the hotpot! You could imagine how happy I was when I managed to get in yesterday We were there at almost 7pm on a Wednesday and while there were already customers, there were still several seats available. Even till 8+pm people were still entering the restaurant. So for those who want and have yet to try the hotpot, you can come to this branch on a weekday! I’ve read from other reviews that their Nikumaki Onigiri $3.50 was really good, so I decided to order one (original) for 2 of us to share. There were other flavours like Cheese, Yuzu Pepper & Mayo, and Red Chilli Oil. The onigiri was just rice wrapped in bacon, which was more sweet than salty, and it was recommended to be wrapped using the lettuce before eating it. It was really really good! I really love it and wanted to order more but was afraid that more onigiri + the hotpot would make me very full.For the Tsukada Nojo Bijin Nabe/Chicken Collagen Hotpot $25 (minimum 2 pax), the staff will assist to place the ingredients into hotpot. Firstly, they’ll bring the pot to you with all the pudding, which will quickly melt, giving you the yummy chicken collagen soup. I was quite amused looking at the pudding melt.. it kinda resembled the movement of octopus/shellfish . Anyway, the staff will scoop out some soup into a little cup for you to try before any ingredients is added. My first impression of the soup was that it’s really flavourful and reminded me of ramen broth. Then, the staff will scoop of the chicken meat for each of you to eat (There were 4 huge chicken pieces in total! Not sure if they were originally part of the pudding, or they were placed at the bottom of the pot with the pudding on top). I really loved the chicken meat, more so than the soup itself! The meat was extremelyyyy smooth, tender & flavourful and the chicken skin was soft and smooth and did not taste oily at all. Oh my gosh I really love the chicken meat and would love to eat it again!After that, the staff will proceed to place the ingredients into the pot, and they consist of pork ball, golden mushrooms, ladyfingers, zucchini slices, watermelon radish slices (it’s my first time seeing this veg and it’s so pretty!), pork ball, sweet potato leaves, cabbage, black fungus, taupok, baby corn & prawns. There was also a small bowl of yuzu peels which you could add into the soup. We added them towards the end but we could not taste any difference in the flavour. For the noodles, we chose thin egg noodles which they presented in a heart shape on a plate. It was a nice touch otherwise the presentation would be quite boring. The noodles were not bad but I think we cooked ours for a little too long so it wasn’t al dente anymore.At the end of our meal, the staff gave us complimentary mango pudding on a plate with cute drawings and a “Arigato” note (which means thank you) written in chocolate sauce. The pudding was just bite sized but nevertheless it’s all these small touches that help to differentiate the restaurant

I always eat from this shall whenever I'm at Shaw's Food Republic. This time I got the plain rice with stir-fried potato, eggplant, japchae and seaweed. I forgot to stir my rice this time and it ended up a bit burnt because it's served in a hot stone bowl. The rice portion seem significantly lesser then the first two times I was there. I really liked the japchae, whereas the other dishes were ok but nothing to shout about.

We were here on a Friday night and even though the location is a little out of place and there's nothing much in the Maritime House, it was still full house. The ambience had a very old school feeling to it, which was nice in a way. There's just too many swanky new restaurants popping up in recent years and Mariner's Corner just felt really cozy and nostalgic, which I believe is a selling point in itself. The customer service was also consistently good with friendly and smiling staff all around. One of the staff, an elderly lady, repeatedly told my friend to be careful as her main course was served on a hot plate which was really really hot. She reminded me of a caring yet slightly naggy mother



Escargot in Garlic Butter $21 for a dozen: We ordered a dozen escargots to be shared among the 4 of us. The escargots were soft while still slightly chewy. I absolutely loved the sauce which was made of melted garlic butter. It was slightly salty though.



Half Lobster with NZ Sirloin Steak in Mushroom Red Wine Sauce $27.50: I got myself the half lobster combo, which came with a variety of options like oxtail stew, fish or steak etc. I chose the NZ Sirloin Steak with medium doneness. 

The steak was not bad. It was still pinkish in the centre and easy to chew. The portion was just right for me. The lobster was also good, with sweet, firm and succulent meat. It also had a bit of roe and it smelled really really good when it arrived at the table with very strong grilled lobster smell. The sides were mashed potato, sauteed crunchy long beans and carrot chunks, which were soft and sweet. I thought this dish was really value for money - decent quality and portion of both steak and lobster at $27.50, what more can you ask for! For those who prefer a set, you can add $4.80 for soup and garlic bread, free flow salad bar, dessert and coffee/tea. On the day I was there, soup of the day was tomato soup and dessert was sliced cake.

I definitely recommend this place to those looking for decent food at affordable prices, and also to those who long are looking for a cozy, nostalgic place to dine and catch up with your loved ones.

Though a little pricey, I still occasionally purchase some items from Central's takeway counter for my tea break as I love how the ingredients have soaked up all the soup and flavours after being simmered in it for so long.The takeaway counter is located near the entrance of the restaurant, and you can see sticks and sticks of different ingredients simmering in the soup (original/mala). My favourites are the radish, and pig skin. Radish and pig skin are known to really absorb the flavours of whatever soup/gravy they are immersed in, just like a sponge! Hence I love how each time I bite into the radish and pig skin the soup will ooze out This time I also tried their sotong ball, which turned out to be average. They also have quite a number of sauces for you to mix in but I've never tried them as it's good and flavourful enough without any sauce.

My friends have been raving about their aburi salmon sushi and every review I've seen online has the exact same positive sentiments, even saying that their aburi salmon sushi is the best in Singapore. Being a fan of aburi salmon, I, of course, had to try it out for myself! I also ordered some other dishes that people have recommended in their online reviews.Scallop Mentaiko: This dish consisted of torched thinly sliced raw scallops and mentaiko. It was subtly sweet (from the scallops) and subtly salty (from the mentaiko), and it tasted nicer when you put a little bit of the flying fish roe and spring onion with the scallop mentaiko. This was not bad but the portion was much smaller than expected. I really wished the scallops weren't sliced so thinly . Wafu Spaghetti: This was thin spaghetti (but still thicker than angel hair) in a pink cream sauce with flying fish roe. The cream sauce was light so you will not get easily sick of it. Portion was pretty small too. Salmon Aburi Sushi: Encased within the sushi rice was cucumber, avocado, raw salmon & crab stick, and this was topped with salmon aburi (torched salmon) and a dollop of mentaiko. This was definitely good but not as amazing as I thought it would be... I don't think I'll call it the best aburi salmon sushi in Singapore. Nevertheless, the salmon and avocado was melt-in-your-mouth. However I think the aburi salmon could be thicker. Ebi Fry Salmon Aburi Sushi: This was like the salmon aburi sushi, except they have fried prawn & avocado in the sushi. I preferred this to the normal salmon aburi sushi as the ebi fry lent a different flavour and texture to the sushi.