Li Xin's fishballs are made twice daily with yellowtail and kept chilled in cold water but never frozen. This is to keep the fishball soft and bouncy. Not only do they make their own fishballs, they make their own chilli sauce and crispy lard pieces as well.

Mee Pok (Dry) @ S$4.50The delectable sweet and spicy noodles accompanied by the soft and bouncy fishballs were simply succulent!

With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesian. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. What's more, Thye Hong was hand-picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation's most celebrated local specialties at the Culinary Institute of America in California.

Fried Prawn Noodle @ S$6.80The noodles are tasty but too much rice noodles. It would be perfect if they could use a balance of white (rice) and yellow noodles. The taste could be complimented if the "sambal chilli" was spicier.

Started by his grandfather over 20 years ago, Mr Low continued the trade and picked up the skill of making these savoury treats. As these dough fritters are best eaten hot, Mr Low makes it a point to have them freshly fried at all his stalls. Customers will be able to choose between traditional dough fritters such as You Tiao (Fried Dough Sticks), Butterfly fritters (Butterfly shaped dough fritters) and new exciting flavours for Xian Jian Bing (Deep-fried salty fritters) such as coffee, red and green bean and pandan. Muslim diners will be glad to know that these dough fritters are certified halal.

You Tiao @ S$0.90The crispy and chewy You Tiao (Fried Dough Stick) are freshly fried and it's best eaten hot with soya milk.

- The Shop
A very small modern Japanese restaurant that receive top accolades from the international culinary community. They have less than 10 tables and a long counter where you can dine and watch the chef at work.

- The Food
We ordered Mini Kaiseki set @ S$85

Experiment your tempura with chilli salt, sea salt, matcha salt, and curry salt. The sea salt is the highly recommended for tempura yet I love the chilli salt.

AppetizerSome seaweed and vegetable served cold. Pretty tasty.

SashimiSliced sashimi was fresh and sweet. It has a rich taste with flavor, taste so good that I want more!

SaladThe tangy Japanese sauce sets off the vegetables and crisp renkon chips (deep fried lotus roots) perfectly.

Mixed Tempura - 3 SeafoodA perfectly light but crispy fried coating. They are the best tempura I ever tried in Singapore! Heard the deep-frying technique comes from Japan, each Japanese master chef has his or her own secret formula of flour, seasonal ingredients and oil. This tempura is even tastier with the chilli or sea salt.

Mixed Tempura - 3 VeggieThe juicy veggie tempura will be a waste to dip in the radish and tempura sauce. I like the crispy coasting, it still taste awesome by its own thou it's highly recommended to sprinkle a little salt to enhance the flavour. I prefer the chilli salt, the matcha salt is slightly bland and the curry salt don't really go well.

Scattered Tempura RiceHot rice with generous chunks of chopped tempura prawn topped with a dash of sea salt and generous sesame seeds. Sprinkling some chilli powder and its so good! oh, there was the pickles too, but I had it in my tummy too fast, oops.

Yuzu sorbetRefreshingly citrusy sorbet.

- My Opinion
Top quality food, dishes well executed, even the service was beyond satisfactory. I will definitely be back some day for a special occasion with my family!

I only had my iPhone with me, do forgive the poor quality of the pictures, but I can't help to post this because their food are really too good not to be share!

- The Shop
COCA 'Suki' Steamboat is a Thai-style 'Suki' steamboat dining. The name "COCA" which comes from the Chinese word "Kekou", meaning "appetizing" has two branch in Singapore location at International Building and Takashimaya.

They are well-known for its signature Coca sauce, made from a secret family recipe over 50 years ago. Besides the buffet steamboat menu, there are also signature dishes like the original fish glue, house special dumpling and other seafood for sampling and cooked ala carte dishes.

If you are holding a family gathering or company function, they have 4 Private Rooms in the Takashimaya branch.

- The Food
Lunch Buffet is @ Adults - $23++ | Children - $17++ | Senior Citizen (above 60yrs old) Promotion - $17++ | Student Promotion - $17++

Dinner Buffet is @ Adults - $38++ | Children - $23++ | Senior Citizen (above 60yrs old) Promotion - $28++

There are 3 soup base available - Clear Chicken Broth, Tom Yum Soup and top up additional $13 for Herbal Chicken Soup (with half spring chicken).A standard round of dishes will be served, then you can re-order other dishes in the buffet menu as much as you can eat.The food are decent, meats are not marinade, most of the seafood are fresh but not for the fish head which has a strong fishy smell.

The chilli sauce was not as good as before, less spicy and more sweet now. The Fish Glue, House Special Shrimp Ball, House Special Dumpling and Green Noodle are not to be miss! Beef Fillet are slice too thick, other meats were decent.

- My Opinion
I have visited the Coca Restaurant at Bangkok, Thailand, the food there are cheaper and more varieties of food on the buffet menu compare to Singapore. Then again, its on different currency.

I frequent Coca Restaurant quite often in the past, but had not dine there for the past... 6-years or more. The soup still taste pretty much the same and the tom yum is getting better. The steamboat food are quite standard as they are raw and does not require any marinade. We did not order the cooked ala carte so I can't comment much.

Service was very slow and not attentive. Perhaps this is due to Mother's Day crowd, the restaurant is super busy, subsequent round of food took 15-20min to arrive and we are seated in the VIP room where all the crews won't be able to see us unless they come to check our room more often.