Yami Yogurt has been around since 1983, way before the fad for froyo kicked in, serving delicious and healthy soft frozen yogurt. Yami stands for "Yogurt Acidophilus Milk" by the way, a no-fuss, straightforward name that tells you what you are in for, and it sounds yummy too.Recently, I am happy to note that they are getting very innovative with different flavours each week - something to look forward to. Just like how there was Rose flavour next week, and this week is Wild Berry. Next week would be Taro (yam) etc.They also have the very, very awesome and value-for-money Split (SGD$5.90) where you get to choose 4 flavors into a palette and 4 different toppings! We were so excited about this. For flavors we had original, peach, taro and strawberry (the taro was so creamy and earth-romatic); for toppings we chose longans, chocolate crunch, cashew nuts and peach slices. This allowed us to have the best of 4 worlds, and try an assortment all in one single order. I really loved the thoughtful concept.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/05/dessert-at-yami-yogurt-raffles-place.html

This year, we decided to try out Ristorante Amarone for our Valentine's Day dinner, since I pass by this elegant Italian restaurant pretty often, and have heard good things about it. The moment we stepped in, the crew all greeted us warmly and this impeccable service remained throughout the rest of our meal, which was rather impressive. Chef Domenico and Director Wilson came over personally to ensure that everything was lovely for us - a very nice gesture that brought smiles to the patrons' faces instantly.We had the Valentine's Day sets - my starter was the Eggplant Medallion with Quail Egg & Black Truffle - a combination of al my favorite items. The lovely swish when one bites into the juicy eggplant was present, before the teeth made further contact with the bouncy but soft mushroom. The quail egg provided a beautiful balance to the heavier flavor of the truffle, and adds a dash of brightness to the dark dish.For main course, The Beau had the Pork Tenderloin with Porcini Cream Sauce. The pork fillets were served in 3 neat slices. The pork was not exceedingly succulent, but do count on a good crunch to the solid slabs of meat. The creamy mushroom sauce gave the pork steak a tasty sweetness.My main course was the Duck Breast with Balsamic Vinegar and Fig Marmalade Sauce. The duck breast slices were incredibly tender in this case, giving way to the knife easily, and melting in the mouth in a scrumptious heap of saltiness, sourness and sweet assortment of flavors.For desserts, The Beau had the Mango Gelato - a very refreshing dessert with the right amount of tartness to it, but mango's strong aroma was intact definitely. Paired with lovely berries, this dessert was definitely a cool welcome to the savoury dishes we had for dinner.

For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2015/02/valentines-dinner-at-ristorante-amarone.html

Having heard many good things about Hai Di Lao Steamboat Restaurant, the extremely long queues, and the complimentary manicure services while waiting, *Charmaine and I decided to give it a try, and satiate her steamboat cravings. Note that Hai Di Lao is an ala carte steamboat restaurant and not a buffet concept. They have a very wide variety of quality meats, seafood, vegetables and other unique items (cooked and uncooked) to suit every individual's unique preferences.

We got there at 7.00pm, took a queue number, and were informed that there would be an hour's waiting time. So we killed time shopping and then settling down upon one of the tiny tables set up outside for patrons to await their turn. Fret not that one would be bored, hungry or thirsty to death - because there's servings of fruits, popcorn and herbal tea for the taking.

*Charmaine and I ordered a Chicken Soup Hot Pot (which had a delicious herbal flavor, cooked with black chicken, mushrooms and fishballs) and the Spicy Szechuan Hot Pot (ma la - which we were asked if we wanted very spicy, medium or light - it was palatable!), so that we'd have a balance of flavors. They helped us ladle the soup so we didn't have to do it ourselves.

We started with some Black Pork slices- tender, scrumptious and thin slices of sweet-tasting sweet pork, going especially well in the spicy soup base.

The Scallops were huge, juicy and simply marvelous - having these plump darlings rolling about in the mouths was simply a real treat.

This is truly a very amazing place with great, thoughtful service and lovely food. *Charmaine and I each spent SGD$53.00 and left the place feeling very satisfied.

For more detailed information and photos, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/07/dinner-at-hai-di-lao-steamboat.html

We visited another secluded hidden gem in the west, an enchanted little garden I did not know existed. Welcome to Bistro Gardenasia at Nyee Phoe Garden. From its exotic lakeview reflecting the serene of the restaurant lights to the lit-up green trees, Bistro Gardenasia exudes beauty from entrance to exit. The effect is fairy garden cum romantic, need I rave more about the ambience?
We chose alfresco dining so we could immerse in the scenic setting, and let the breezes soothe us on a warm night. The water vapour filled the place with a dreamy charm, giving it a heady sense of charm. After browsing through the fusion menu where they served interesting stuff such as fresh Wild Rocket Orange Salad, Nicoise Salad with Quail Eggs, Hokkien Mee Pasta, Mee Goreng Pasta etc. we placed our order with the amicable staff.
The Grilled Rosemary Chicken with Mushroom Sauce - farmfresh chicken leg seasoned with rosemary and herbs. Tender chicken leg that combined juiciness with hints of smokiness, fragrant with the exotic flavor of rosemary and saltish tinge of mushroom sauce.
Then we had the Chargrilled Rib-Eye Hor Fun - east meet west in this unique dish with tender chargrilled ribeye steak and hor fun noodles. The result? A swooning good slab of succulent and tasty beef steak atop smooth hor fun, producing a delicacy that was very pleasing to the teeth and tongue.
Having completed the savoury dishes, we were game for desserts, thus we shared a Warm Chocolate Lava Cake - tantalising rich chocolate delight served with single scoop vanilla ice-cream. While the chocolate cake was indeed rich in its chocolate splendour, we we slightly disappointed with the "lava" did not ooze out of the center when we speared the cake. The chocolate fudge stayed in the center, giving the cake an extra ounce of sweetness.
For more detailed information and photos, do visit:
http://thearcticstar.blogspot.sg/2014/03/dinner-at-bistro-gardenasia-nyee-phoe.html 

Hightea today at The Landing Point. We selected our teas while browsing the menus, wondering what to drink and eat, excited for our high tea session to kick start. The seats were very comfortable, no doubt - vintage, cushy couches and soft piano music floated through the air melodiously, setting the perfect ambience for catching up and lazing around on a hot, bright Sunday afternoon. We were also offered the magnificent views of Marina Bay Sands area, so while the mouth feasted, so did the eyes.

The ala carte buffet-concept high tea goodies were served to us on a three-tiered tray. The drinks menu consisted of a rather wide assortment of TWG teas, coffees and other beverages. As for the buffet items, there were mouth-watering savoury bites and sweetly-sensational pastries, all available for more helpings when the service crew walks about with their refill trays.

On the top tier, stacked neatly, are two each of Caramel-sea salt Chocolate Tarts and Creme Brulee Tarts in Chocolate Crusts.

The Caramel-sea salt Chocolate Tartlets were rich, thick and an exotic blend of sweet-salty taste - I loved the sticky bittersweetness of the chocolate lava within a solid chocolatey crust.

The Creme Brulee Tartlets consisted of the same solid chocolatey crusts and the golden center consisted of soft, butter-smooth egg-custard like filling and the aroma of vanilla-caramel blend. It was rather tasty if a tad sweet, but no worries, I have a sweet tooth.

For more detailed information and photos, do visit:
http://thearcticstar.blogspot.sg/2014/02/afternoon-high-tea-at-landing-point.html