This is a revisit to Sopra Cucina Italian Restaurant.  This restaurant offers a menu that serves up Sardinian Cuisine, and boosts of a beautiful decor which is an ode to the glamorous days of post-war Italy. Service alternated between warm and cold - depending on who you were dealing with, and during peak or non-peak hours.The complimentary Bread was very delicious - fresh, utterly crispy, and went absolutely well with the olive dip. I usually abstain from consuming much bread before a meal, especiaBoth of us coincidentally settled for the Seafood Fregola (SGD$28.00) - a conscous-like roast semolina pasta with seafood. In my last review, I described the grainy pasta to bear similar texture to barley grains, and the feeling remained the same even as I was consuming the delicious pasta now. The gravy was rich in flavour, infusing the pasta sumptuously with its goodness; the seafood consisted of scallops, prawns and squids- generous portions that served only to enhance flavour and texture of the interesting pasta.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/dinner-at-sopra-cucina-italian.html

Alkaff Mansion Ristorante occupies this beautiful property restored to the glory of yesteryear, complete with a sleek garden with fountain, as well as open terrace for al fresco dining. This exquisite, award-winning Italian restaurant serves up authentic Italian fare for lunch, dinner and weekend brunches. They started a Grigliata Grill concept lately as well.The interior is grand, elegant and romantic, complete with dim lighting and large chandeliers, a modern touch to the carefully-restored vintage floorings of the colonial mansion. Tables are well-spaced, and choice of furniture is luxe and comfort combined, making for a good dining experience. Private dining rooms are available as well. Service is a little slow and has room for improvement. Music was also American pop at one point, which was a little odd against the posh Italian settings of this retaurant.For starters, we had the Pan-seared Hokkaido Scallops (SGD$28.00) with Cauliflower Purée and Avruga Caviar. I needn't describe the popping sensation of the delicious caviar - tiny but robust. The scallops were orgasmic - springy in texture, contracting firmly under the knife and expanding juicily again thereafter, catching the teeth with its delicious flavour.For mains, *V had the Homemade Veal Ravioli (SGD$28.00) in Alba Truffle Cream Sauce and Porcini Mushrooms. The pockets of minced veal was utterly soft and smooth, melting lusciously in the mouth with the robust, solid truffle cream. The mushrooms added flavour and texture to the creation, bringing it one step closer to heaven.I chose the Porcini Mushroom Risotto (SGD$28.00) Superfino Aquerello with Thyme. Flavour was distinctive and sapid in an earthly manner, with the aroma piercing the senses sharply; the dish was smooth and creamy - a little too creamy; the risotto became like congee literally.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/dinner-at-alkaff-mansion-ristorante.html

Li Bai was a famous Tang Dynasty poet, and this grand Cantonese fine-dining restaurant draws its inspirations from the poet's classical, lyrical poems. Executive Chinese Chef Chung Yiu Ming creates exquisite, authentic Chinese Cantonese cuisine with skillful strokes. The restaurant is renowed for its impeccable service standards as well.The interior is elegant and grand, tastefully decorated in rich tones with the use of jade, silver and bone china. The vibe is sophisticated and intimate; tables are well-spaced in the spacious restaurant and service is quick, efficient and polite.The Scallops Dumplings (SGD$9.60) that were filled with springy scallops in crystal-clear wraps, delicious with a slight hint of spiciness. This was a simple but delicious dish, sweetened by freshness of the scallops.The Scallop Siew Mai (SGD$8.00) was very tantalising - tender minced pork stuffing topped with buoyant scallops on top, adding texture and flavour to the conventional dimsum dish.Finally, desserts of Mango and Pomelo Sago (SGD$7.00). This is one of my all-time favorites - thick, nectarous cold soup sapid of mango's aroma and filled with pomelo bits that exploded deliciously in the mouth, adding a zesty touch to the luscious dessert.
For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/lunch-at-li-bai-cantonese-restaurant.html

Alati Restaurant is a newly-opened Greek restaurant located in the CBD area, amongst a row of shophouses filled with restaurants, cafes and bars. "Alati" means "salt" in ancient Greek, and the restaurant is named so because of the fresh wild-caught seafood from the Aegean waters, bringing the taste of the sea right to your table. Ambience here is spatial, classically Greek in the bold tones of blue and white, spacious, chic. One feels exactly like they have stepped through the borders and crossed continents, and have landed at the Cyclades region easily. Comfort and excellent service are other qualiites this restaurant posess.The Dolmadakia (SGD$19.00) - vine leaves wrapped with rice and pine nuts, always one of my favorite dishes on the table. They were steamed till soft, and the leaves lent a subtle fragrance to the rice. The pine nuts added crunch to the simple but delicious dish.The Fyllo-wrapped Feta (SGD$15.00) was exactly that - a thin puff pastry encrusting feta cheese and deep-fried, drizzled with honey and seasme. The ingredients sounded simple, but the combination made for a tasty delight blend of flavours and textures, gentle without overpowering each other. I especially revelled in the touch of honey against the heavier flavour of the feta.The Dips were next - they are traditionally sold in individual flavours and portions, but for tasting purpose we had a platter of different dips. These dips are best served with a slice of their warm, handmade Pita Bread (SGD$4.00). The pita wowed the palate on its own, even before we coated it with dip.
Fava (SGD$13.00) is Santorini's bean puree with onions, tasting like chickpeas, with the same earthly tones and "sandy" coarse texture. Tzatsiki (SGD$15.00) is Greek yogurt, cucumber, dill and garlic - complete with hints of tart and saltiness. Taramosalata (SGD$16.00) aka cod roe cream was my favorite- like the Japanese mentaiko, creamy and sapid with roe's flavour. Melitzanosalata (SGD$16.00) is made of smoked eggplant with walnuts, smooth and thick in texture, with the light sweetness of eggplant.Then Lavraki (SGD$9.80 per 100g) aka Seabass, beautifully grilled and de-boned, served with lots of grilled vegetables. Dips were provided on the side, but the fish on its own was moist and tender; saccharine with freshness. One may choose to add SGD$10.00 to salt-bake the fish.Finally, Galaktoboureko (SGD$14.00) - lemon and cinnamon flavoured custard in phyllo pastry. This was beautifully decent- not too sweet despite its appearance. The dessert itself was satin smooth, a light hint of savoury broken through by zesty pierce of lemon. Some may not like it at first bite, because of the exotic taste; but the flavour grows on you, and it becomes addictive after that. I would choose to have this again when I return to the restaurant for my meals.
For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/media-invite-dinner-at-alati-divine.html
 

The Boiler is up by Malcolm Hong, ex-banker turned restauranteur, this South American-inspired Cajun-styled seafood restaurant is concealed in Tai Seng's industrial area, near where cafes are constantly popping up nearby. The decor is rustic and minimalistic, with signal lights and simple furniture making up the interior; service is a little slow, especially during busy periods. And you would be surprised to learn that this restaurant is packed even on weekday evenings!I started with a Lychee Beerjito (SGD$10.90), an interesting concoction that uses beer in lieu of rum for this fruit-infused cocktail. I liked the refreshing flavour, as well as the luscious flavour of lychee amongst the minty taste.Fish & Chips (SGD$12.90); it was named under the "Starters" section but the portion was huge enough to be the mains itself. The battered fish fillets were crispy and the flesh was snowy and flakey. Taste was good enough without dipping of tartar sauce served on the side.Next, Prawns (SGD$16.25 for 200g) in Pepper Butter sauce. Prawns were fresh with firm, springy flesh and sweet in their natural taste, enhanced dramatically with the spicy pepper butter sauce. The sauce was so good, we drank it like broth .

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/01/dinner-at-boiler-louisiana-seafood-beer.html