The dinner venue tonight was The Disgruntled Chef, located at the trendy Dempsey Hill. An interesting modern-European restaurant and bar concept hidden beneath a flight of wooden steps - how lovely and secluded. Consisting of a contemporary and vintage-glamor design, the restaurant offered good service as well.We had the Crab & Lobster Sliders (SGD$14.00) was another delicacy that we were glad to have ordered - small lobster and crab rolls topped with thin slivers of Granny Smith apples. The bread roll had a lovely fluffy, fresh texture to it, going very well with the luscious flavor of the minced seafood meat and crunchiness of apple slivers.Then we took something from the "big plate" section to share - Grilled French Quail (SGD$32.00), served with Frisee Salad, Crispy Bacon and Poached Egg. If you love quail - well, its taste is very similar to duck meat, only smoother and more tender. This one had a bonus hint of smokiness to enhance the flavor, and was incredibly scrumptious.*Helen had a Sea Salt & Chilli Margarita (SGD$18.00) for drinks - Don Julio Reposado, calamansi, Honey, Sea Salt Air. This drink was a major WOW to the tastebuds - refreshing, yet spicy, getting the palate all tangy in its exotic flavor.

For full review and more information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/04/dinner-at-disgruntled-chef-dempsey-hill.html

It is one of those restaurants that I always passed by but never stepped in till tonight, suggested by *Edwin. So, dinner comprised of him, and a long-lost buddy *Chris. While the daytime crowd was overwhelming, the nighttime crowd was pathetic, with barely more than 5 tables occupied at any point in time.The starter was Buta Kakuni (pork belly) – the fatty layers were buoyant in a delicious way, melting readily upon contact with the palate; the flesh was utterly tender in texture. When eaten together, the combination of the two different textures came together in a lovely gastro-symphony that lingered in the mind long after the dish has been devoured.Following that, the Deluxe Sashimi Platter (SGD$100.00) that was being served on a tray shaped like a boat, comprising of salmon sashimi, tuna belly sashimi, shrimp sashimi, swordfish sashimi etc. The sashimi slices were all thick and bouncy, showing off their freshness and relying on their natural freshness for flavor. This was incredibly good, especially the shrimp that dissolved in the mouth seductively.Fish Head came next, a very sizable one at that! As expected, the cheeks area were utterly tender and smooth, sailing through the palate like a dream. The fish was fresh and sweet of fish's natural flavor; the flesh was abundant amidst the large pieces of bones which was rather surprising.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/04/dinner-at-osahime-sushi-bar-restaurant.html

Yan Ting Restaurant serves Chinese fine dining cuisine strongly inspired by the authentic Ming Dynasty, when authentic Chinese culinary art flourished. They have an exquisite menu specially designed and crafted by their new Executive Chinese Chef, Tony Wun. It was Easter Sunday but the restaurant was packed with diners.The interior decor was all gilt and mirrors, with some frosted glass panels and fine paintings adorning the walls. There was nothing short of a touch of class and sophistication with the drapes and muted but tasteful tones of the restaurant.We came for their Dimsum, so our first item was their Crispy BBQ Pork Buns (SGD$6.00 for 3) - there were 5 of us and we ordered 3 to start. We liked it enough to order another set of these crispy pork buns with crusty skin that melted in the mouth; the honeyed BBQ pork were tender and sweet, filling up these crusty shells deliciously.Moving on, we had Meat Dumplings with Abalone (SGD$9.00 for 3), or better known as "Siew Mai". The abalone was steamed soft and tender, very easy to bite - even the mom approves. The shrimp within the dumpling was very fresh and bouncy, however I did not like the meat. Instead of the usual minced meat, the meat in the siew mai here seemed to be in pieces, and were hard, with a distinctive porky taste that was not pleasant in my opinion.The next item another remarkable favorite of mine - the Goose Liver Spring Rolls (SGD$14.00 for 3) - crackling on the exterior and scrumptious on the inside. If you love foie gras, this is just the thing for you - goose liver amongst slivers of vegetables, perfectly paired in texture and flavours.Finally, the one item we managed to squeeze space in our abdomens for - Red Bean Cakes (SGD$8.00 for 3), or known as "3-layers cakes" as recommended by the service crew. The first layer is Osmanthus, then Coconut in the middle, sitting atop Red Bean which is the bottommost layer - the cooling and refreshing dessert was utterly endearing. They were not too sweet, adding just the right touch of soothe to the palate after an engaging savoury meal (yes, the dimsum managed to engage the senses overall).

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/04/lunch-at-yan-ting-restaurant-st-regis.html

Following the recent launch of its 5th store in Singapore at Shaw Centre, the award-winning ramen emporium has yet again unveiled its latest concept store locally – IPPUDO EXPRESS – in Terminal 3 of Singapore’s Changi Airport, which was voted top airport for the 3rd year running in the recent 2015 World Airport Awards.A unique product available at this new concept store is the offering of Japanese dip sandwiches. Made with premium ingredients, the sandwiches offered include hearty fillings such as chicken, beef and shrimp, complete with flavourful IPPUDO homemade dips for a twist of flavours on the palate.Ramen fans would not be disappointed with the options offered at the Changi location, which boasts a well-rounded mix between soup bases and flavours. New and exclusive Miso Butter Tonkotsu offers a flavourful, fragrant broth while other special ramen include the originalHakata Tonkotsu, fiery delights Spicy Tan-Tan Men and Spicy Miso Tonkotsu, wholesome and refreshing Hakata Mentai Tonkotsu, as well as the unique dry ramen served hot - Maze Soba.

For more detailed information, please refer to press release here:
http://thearcticstar.blogspot.sg/2015/04/ippudo-express-changi-japanese-dip.html

Been wanting to visit this place for a while, and I finally got to do so on the last night of March 2015. The Post Bar speaks volumes when it comes to conveying the history of The Fullerton Hotel - a posh place converted from the building of the old general post office.The settings are sleek, chic and classy in their modern honey onyx tones and standing artichoke cardboard lamps. The motif walls and coffered ceilings are retained from the original days of when this place was used as the post office - and of course, the most obvious feature would be the red post box greeting customers at the front of the lounge (see first photo in this blog entry) - and this postbox is STILL in operation, mind you.Besides the sophisticated ambience and polite service, they have a really awesome band. I forgot to ask for their name and charges - but the male singer had a very smooth and soothing voice - completely moving me when they did Lionel Richie's "Hello".The SIL started with a Mai Tai (SGD$19.00), a large bowl-glass of cocktail sweetened by pineapple. It was certainly a very refreshing drink, and they were generous with the alcohol.I began my thirst quenching with a Classic Mojito (SGD$22.00) - they also have the strawberry or raspberry flavored ones. There was a good balance of mint and lime amongst the rum, though I would have loved the mint to be stronger. They were also very generous with the rum here.The Bro ordered a Lychee Sling - a vintage cocktail with a fruity twist, concocted by their dedicated mixologists. They actually have many different and unique flavors of Sling other than the classic Singapore Sling - such as Almond, Hazelnut, Vanilla etc. The drink was a little too sweet, like mocktails, with slight hints of alcohol in this case.For me, I ended the evening with a Raspberry Daiquiri - dashes of raspberry juice with tequila and Triple Sec, strong enough for my liking but sweetened by the dash of raspberry. I enjoyed this drink as well.
For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/04/drinks-at-post-bar-fullerton-hotel.html