The restaurant looks so simple and of minimalist design. We had passed by several times but had always skipped it. Not today, though. We felt impressed by the enthusiastic staff who was zealously finding us a seat while we were browsing through their menu at the door. Sometimes, a small gesture made a big difference.

Olive veg sweet potato leaves $8.9
This dish is slightly salty with the addition of olive veg. Usually, we couldn't stand salty dishes but when it comes to having porridge, salty dishes suddenly became appealing, and in fact, favorable. What a double judgement we have, right?Claypot dried chilli frog leg $16.9
Don't you like the smooth and tender frog leg? Drizzle the spicy and sweet gravy over the porridge and instantly transform your plain white porridge to the dark one, not to mention double in flavor too.Hong Kong style porridge $7.9
The porridge was bubbling hot when served. The smooth porridge paired with fried fritters, best combination ever. We love to coat the fritters with porridge to slightly soften the harsh edges of the fritters. Yum yum... Who say porridge is only for those who falls sick?The food here were simple, nothing fanciful, yet tasty. We would surely come back here again!

For more details, please visit http://gingybite.blogspot.sg/2014/02/aone-claypot-house.html

Saboten rolled up breakfast menu which they serve until 11am. This chicken katsu sandwhich ($9.9) was part of the breakfast menu. Refreshing shredded cabbage and crispy katsu were sandwiched between two slices of soft white bread. Here we go, a little pounding exercise before meal.This Irodori combo meal ($28) was interesting, you get to choose a combination of katsu that goes into your plate. My choice was: main dish - mentai tenderloin, sub-side dish - asparagus cheese roll, side-dishes - ratatouille katsu and mini cheese katsu. Among these, my personal favorite was the ratatouille one. Yum yum.This was Irodori curry ($23). The breadcrumbs outside the katsu was fried to perfect crisp while the meat remained tender juicy in the inside. The curry gravy was fine. I am a spicy food lover so this sweet curry barely tickled our tongues. It tasted good nonetheless.The shredded cabbage was served free flow. It can be enjoyed with yuzu dressing or sesame dressing. We love shredded cabbage, and it is not surprising if you see any one of us alone finishing off this gigantic bowl of cabbage. It was so refreshing, especially after eating the katsu, it kind of cleansed our tongue from the oiliness. My verdict? I think the food tasted great, I won't hesitate to come back for their wonderful katsu. However, service-wise, we thought there are still rooms for improvement.

I was craving for Indonesian food and I saw this Java Kitchen with so many mouth-watering dishes laying out on the trays. It was written 'Authentic Indonesian Cuisine', hence I decided to give it a go.I upgraded my white rice to nasi kunyit (turmeric rice), complemented with 4 dishes, namely sambal goreng, perkedel (fried potato cake), daun singkong (tapioca leaves), and stir-fried brinjal with okra. The perkedel was a tad dry, other than that the dishes was simply delicious! The nasi kunyit was fragrant and the chilli was spicy enough to my liking. Thumbs up for their authentic Indonesian food!

For full review, please visit http://gingybite.blogspot.sg/2014/01/tim-ho-wan.html

Never a time I passed by Tim Ho Wan without seeing any queue (except when they were still close). Considering this is an outlet of the cheapest Michelin-starred restaurant (only the original outlet in Mongkok and Sham Shui Po are the ones with Michelin stars), perhaps seeing the notorious queue is not surprising at all. The first Tim Ho Wan was opened in 2009, by Chef Mak Kwai Pui, and the restaurant was awarded Michelin star in 2010. Although many of our friends told us that the dim sum sold in Singapore outlet do not taste as good as those sold in Hong Kong outlet, not all of us has the luxury to hop on and aeroplane to Hong Kong for the original version!Browsing through the menu, we saw that the 3 monthly specials were new, so we ordered them all. Seems like to cater to the local taste buds, they concocted this spicy dish - jade wonton in laksa soup ($5). I was expecting the usual Singapore laksa taste but surprisingly, I found it a fusion of Singapore laksa and Penang laksa. The laksa was not overly spicy, there were tau pok added too!The second monthly specials was also a spicy dish - yam dumpling with chilli crab meat ($5). Despite being deep fried, the net-like skin doesn't feel very oily.The chilli crab filling was not very spicy, more of a sweet version of chilli crab. It still taste good nonetheless.We were hesitating at first whether to order this braised chicken feet with abalone sauce ($5) as we prefer chicken feet to be cooked in spicy sauce. We were glad we did, the sauce of the chicken feet was sweet, savoury and simply delicious. The chicken feet was not the 'puff up' version as it was not being deep fried, it was firm, smooth, chewy, and full of collagen which is good for your skin! This baked bun with BBQ pork ($4.5) was one of the big 4 heavenly kings. The brittle-like sugary casing readily crumbled upon each bite. However, the BBQ pork was seasoned way too sweet, masking the original roasted char siew flavor. Perhaps it will suit you if you have a sweet tooth.The steamed egg cake ($3.8) was also one of the big 4 heavenly kings. I wasn't fond of steamed egg cake before but now I am starting to look for the recipe! The surface of the cake was smooth with slight shine, beneath it was the spongy cake packed with mouth-lingering rich sweet aroma from the brown sugar. It was fluffy and moist, simply hit the spot!Vermicelli roll with pig's liver ($5.5), one of the big 4 heavenly kings too. Too bad none of us were fans of pigs liver. The liver was cooked just right, not dried up but still tender.Ends up, we preferred this vermicelli roll with shrimp ($5.5) than the one with pigs liver. The vermicelli roll was well made, it was thin, smooth and slippery.Steamed or fried? We chose the steamed version. Biting into the chewy beancurd skin was the juicy and flavorful fillings of mince pork and shrimp ($4). The beancurd skin was well soaked-up in the gravy and absorbed all the goodness from the sauce.The dumpling Teochew style ($4) have nice semi-transparent chewy skin, you can more or less see through the skin to get a hint of the ingredients inside. The skin was well-made, and most importantly, it doesn't stick to the teeth. There was a good balance of the amount of meat and vegetables. I thought there should be some peanuts but I don't remember biting into any.We ordered congee with lean pork, century egg and salted egg ($4.2), to fill out whichever stomachs that still shouting for more food! The congee was smooth, and the pork was cooked just right, neither too stiff to the bite nor dried up, every spoonful easily slided down the throat. A simple yet well executed dish!The restaurant does not accept reservation, so be prepared to queue for hours. However, I find it quite a pleasant wait as they prepared chairs for those in the queue to rest their feet. I saw people chatting, on the phone, browsing net etc, it was not such a horrendous wait at all. It is worthwhile to mention too that the service staff, despite the overwhelming crowd, was extremely pleasant and attentive. It was indeed a satisfying dining experience there.

McDonald always serve twister fries near Chinese New Year. Among all the places, we chose to have our twister fries at their Sentosa outlet, during one of our downtown trip. 



Our twister fries, we asked for no salt and we sprinkled the fries with ground black pepper instead.

The double quarter pounder, specially ordered with extra vegetables and pickles. There were two pieces of patties inside.



This is our lychee McFizz, a carbonated lychee flavored drink. 

Overall, it was an as expected meal from McDonald.