It would be tough for anyone to walk past AEIOU Cafe and not take a second glance, because of its vintage settings, the furniture and decoration leaning heavily on antiques and collectibles. While the decor is largely interesting - vintage crockery, marble-tiled counter, old Scientist's lamp, Tin Tin & Scarecrow etc, there is also a large patch of grass mounted on the wall - giving the cafe some greenery? I don't know, but it felt kind of cluttered and messy. I had the Avocado Coffee (SGD$8.00) with came in two separate parts - a tall glass of creamy, thick avocado blend and a small cup of black coffee. Before I mixed them together, I picked a spoonful of each to test out, and liked the flavour, therefore I took the brave move to pour the entire cup of black coffee into the avocado. The result was a smooth, creamy concoction of coffee that was luscious with avocado's buttery flavour. I was glad I came to experience this for myself.The Yuzu and Lime Cheesecake (SGD$7.00) - rich and indulgent but not so thick that it got "greasy", like how some cheesecakes are. This satin-smooth slice was sweet with a touch of zest from its fruity components, and melted in the mouths lusciously; the biscuit base added bite to the dessert.The Classic Tiramisu (SGD$8.50) was served in a huge Vodka glass, with layers of mascarpone cream, coffee curd and raspberry compote. It was redolent with coffee fragrance but light in alcoholic (if any) flavour; the fruit added a touch of tart which actually perked the typical tiramisu-in-a-jar up.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/02/afternoon-tea-at-aeiou-cafe.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

This is the first time that MaguroDonya Miuramisakikou Sushi & Dining Restaurant is doing an overseas venture, flying in fresh bluefin tuna exclusively with its flight partner All Nippon Airways (ANA), and aren't we Singaporeans fortunate that they have chosen to open here! To ensure and maintain quality and freshness of the Maguro, a tradition known as shinkei-jime is being practiced by inserting a spike into the hind brain of the tuna to destroy the spinal cord and halt production of lactic acid. It is then kept frozen at -60°C. The restaurant also has its own fleet of fishing trawlers which enable them to curate the freshest fish around the world to be flown directly via ANA to Singapore within 24 hours.We began with the Three Cuts of Hon Maguro Sashimi (SGD$38.00), consisting of the Akami (top loin), Chutoro (bottom loin) and Otoro (belly). The raw Maguro slabs were well-marbled, well-oiled, smooth and extremely tasty, fleetingly sweet with freshness of the expensive bluefin tuna, and tender. The surprise item came next - a hidden gem that is not available on the menu but please request for it from David or the friendly chefs. This is the Hon Maguro Tomi Sashimi (SGD$58.00) - the head portion of the Maguro. These slices came erect in their frozen states, and the correct to indulge in them is to dip them into the Sashimi sauce and place it daintily on the tongue to let it melt gradually, like a dream. And melt it did - gently, spreading lusciously across the tongue deliciously before the teeth snapped the soft pieces up.Following that, we had the "wow", as labelled by David. The Yamamori Hakkiki Gunkan (SGD$12.00) which is also "warship" / "battleship" in Japanese, is a mound of scraps of scraped tuna piled high onto Japanese rice rolled with sushi. The sight of this was appetite-whetting.  We were to bury a lot of wasabi within the mound of shredded Maguro, and then eat it in one bite. The mountain of scrapped tuna was springy in texture, succulent, and utterly tasty. With the piquant sting of wasabi breaking through the layers of sweetness, it was almost a divine combination. The Japanese rice was soft and firm in texture as well, because of a unique diagonal method of cutting it, executed by the Japanese chefs. Best of all, even the rice itself was freshly-dehusked shortly before being flown to Singapore.Next, the items David described as "mmm". We had the Bara Chirashi Don (SGD$16.00) - consisted of Maguro bluefin tuna sashimi, omelet, salmon sashimi, salmon roe and freshly-grated wasabi - the perfect bowl of happiness that it was named after. The sashimi were diced evenly, and David stresses on the freshness of the ingredients- unlike other chirashi don usually known to be made of the cast-offs during sashimi preparation, this was not the case here. Everything was prepared for its purpose, so that the quality remained top-notch and fish buoyant with freshness. As for the rice, it is as described above and its quality complements the raw fish very well.Finally, a lunchtime special - the Hon Maguro Hikkaki Aburi Don (SGD$36) - where the torching was performed at our table by Daivd himself. We first examined the raw form of the dish in a pretty pink hue before the flame did its duty. One mouthful was all it took to experience the richness of the flavour of this specialty - devoid of the sweet rawness of the Maguro now, and was replaced instead by a smokey aroma tinging the fish. The texture was succulent and yielded to the palate pleasantly. The rice was slightly moistened from the oil of the Maguro during the torching process, even infused with a tinge of flavour - awesome! I wish this item were available for dinner as well.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/11/media-invite-dinner-at-magurodonya.html

Nestled behind a large man-made waterfall within the lush gardens of Shangri-La Orchard is The Waterfall Restaurant, now an Italian restaurant offering unique and authentic Southern Italian cuisine helmed by Chef Marco De Vincentis. This restaurant used to serve a more health-conscious menu but has since closed and is revamped to its fully-Italian state now.Within these walls of eclectic colonial interiors, Silician native Chef Marco introduces a salumeria menu of exclusive, imported cold cuts and cheeses, as well as 26 new a la carte heirloom creations, including 5 vegan dishes. The seafood are fresh and pastas are handmade as well, and they would all be included in the specially curated menu.We started with the Insalata di Granchio e Finocchi (SGD$23.00) basically translated into Crab Salad with Fennel, comprising of oranges, fennels, crab, mixed salad, black olives, cherry tomatoes and Tropea onions. It was a flavourful starter made up of a multitude of colours, sealing in the sweetness of the cold crab, the citrusy delight of oranges, the slight bitterness of fennel leaves and piquant spicy taste of the red Tropea onions. Definitely appetite-whetting and we were well-prepped for the next course.Next, it was to be Spigola all'Acqua Pazza (SGD$36.00) - a refreshing and light Neapolitan-style dish of sea bass with fresh cherry tomato, olives, asparagus, capers, wine and parsley. The sea bass was softly flakey, its milky flesh was luscious with freshness. The sauce was sweet, slightly zesty, lending an edge to the light dish perfectly.Following that, the Agnello Arrosto con Timo e Patate (SGD$36.00) - roasted lamb rack with potatoes, thyme and sautéed vegetables. A very good rack it was - tender lamb with slight crisp on the exterior, boosting of a light, smokey hint to its heavier flavour. the flesh was easy on the knife and the teeth, infusing the palate with heartily good flavours. The sautéed vegetables added refreshing tangy touch to it.The Ricotta Cheesecake (SGD$15.00) - rich, creamy and dense in texture, tasting a little like a yogurt cake because of its natural sweetness. This little piece of heaven is the perfect antidote after a heavier meal, sweetening the palate before another glass of white or sherry.Finally, Tiramisu (SGD$15.00), a very Italian dessert - I seldom go for an Italian meal without having one of these. A moistened slab of coffee-and-amaretto infused sponge cake, with a velvety texture and tasting sharply of its components, this one won my heart. I loved how it melted upon contact with my tongue but the flavour lingered long and smooth, like a fine piece of music.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/11/media-invite-dinner-at-ristorante.html

CATO is a modern Asian Fusion restaurant located at the ex-OCBC Bank along South Bridge Road, occupying a second-storey unit in the conservation building, giving it all the element of historic cultural allure along with old world charm. Comfort is the name of the game, from the modernistic, rustic decor of the first storey restaurant to the dimly-lit, industrial chic interior of the second floor bar area. Mains are served on the restaurant level and one may have light bites / tapas to go along with drinks on the upper level.The Prawn Bisque with Home Made Cod Fish Ball and Coriander Leaf (SGD$12.00) - thick, smooth and creamy broth has a delicious flavour, slightly saccharine and distinct with lobster goodness; lingering in the palate long after every drop is savoured. The cod fish ball had a class of its own - firm but soft in texture, the taste is lighter than those of the typical fishball, but very pleasant for sure. Wish I had more of those balls.The Chicken Noodle Salad (SGD$16.00) - Chinese tea-smoked chicken salad with fresh greens and Ghost Chili seasoned noodles. The tea-smoked chicken was tender, juicy and proudly infused with the aroma of Chinese-tea and hunger-inducing smokey hints that made it a joy to chew unto. Do not be deceived by the seemingly innocuous name or appearance of the murky-coloured noodles - one bite was all it took to feel the spiciness reverberating in the ears and inferno in the mouth. I enjoyed it immensely, and had a few more bites since the rest pretty much left it alone after the first try - but bear in mind that I eat chilli padi as well (though this exceeded the prowess of chilli padi greatly). Suggestion is that you can order it for sharing, or ask the restaurant to let you have the milder or non-spicy version.The Açaí Cured Salmon (SGD$18.00), açaí -cured salmon rounds served on starfruit ceviche with a light and refreshing calamansi Crème Fraîche & Açai jelly. Another dish that left a deep impression on me, and I am sure I needn't emphasize that a dish with health benefits definitely scores points in today's context, where people eat healthier. Springy salmon rounds were sweetly-justifiable of the salmon's luscious, mildly-fishy taste, like eating fresh sashimi. Açai jelly were tiny caviar-like rounds by the side; fun to bite on; and calamansi Crème Fraîche with starfruit ceviche added a refreshing touch of zest.Crispy Squid in Thai-style Glaze (SGD$12.00) were baby squids with a light flour and spices batter, crackling scrumptiously with each bite, melting readily away in the charmed jaws. I could eat a few plates of this easily, especially over drinks.The Steam Baked Pork Cheek (SGD$28.00) - tender strips of slow-cooked pork cheek sealed in "Fata" cooking foil and steam-baked in a Port Wine Mustard sauce along with seasonal vegetables. So we eagerly unwrapped the anticipated dish like a precious present, and slowly doused the yellow sauce over it before attacking the dish. Such soft, succulent pork cheeks were a bliss to behold in between the teeth, slowly slicing through its springy texture and letting the strength of the port-wine mustard sauce come through - rather intoxicating and very palatable. I also loved the sweet vine tomatoes served with the pork cheeks.The Papaya Nougat Glacé (SGD$14.00)- homemade nougat speckled with fresh papaya chunks and studded with almonds was soft, chewy, sweet and crunchy. Drizzled with a papaya and sweet wine reduction pooling it slowly, this decadent dessert was further enhanced in taste and flavour. Loved the berries by the side too.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2015/11/media-invite-dinner-at-cato-singapore.html