Fancy dining at a French fine-dining restaurant in a colonial bungalow? Nestled in the tropical Botanic Gardens is the renown Au Jardin, which means “in the garden”. Hailed as one of the best restaurants in Singapore, this charming restaurant has quickly gotten into my A-list the very 1st time I visited more than 10 yrs ago & has never failed me since.

If you’re in a romantic mood, remember to book their popular lovers’ corners; perfect spot for with a view over-looking the lush greenery.

This time, there were few of us so we sat in the “hall”, a far cry from the window seat. As it wasn’t my glutton self that evening, I’d opted for a 4-course from the Table d’ Hote Menu @ S$150/pax.

Lobster Roe Custard was served as the Amushe Bouche. A witty idea indeed; a delectable twist to the conventional Japanese Chawanmushi.

For the Hors d-oeuvres, I was to choose 2 & I went for the Foie Gras & the Scallop Tartare. This delicacy was beautifully plated along with some fruits & drizzled in passion fruit gel, which was an excellent accompaniment.

The Scallop was an interesting dish with a unique presentation, I must declare. This sashimi dish was so fresh & I was dying to dig into it upon seeing the Truffles. I was surprised to find an egg York. I broke it & mixed it well. OMG, the taste was so divine & I’ve not tasted anything as heavenly as this.

So whether you're letting the scrummy Foie Gras melts in your mouth, or having the scented Truffles drown in the “indecent” fresh & dried Scallops as you gobble up everything, you’ll be assured your taste buds will be dancing to the magic flavours.

The Wagyu Short Rib was roasted & braised in a red wine reduction. Even at medium-well, the succulent beef almost melted with joy in my mouth.

Interestingly, the Rose Petal Crème Brulee that I’d chosen didn’t appear as I’d expected. It was presented in the form of a slice cake. The mixture of the Mascarpone Cheese & Raspberry Sponge was intriguing. I was surprised to taste Rhubarb in the Sorbet, which is a vegetable plant. Love the dessert!

It was another satisfying meal @ Au Jardin. Not a single dish has failed me & I’d definitely return again & again.

If you’ve the chance to dine here, be sure to take a stroll at the only botanic garden in the world that opens from 5am to midnight every single day of the year. Best part, it does not charge an admission fee!

I've been to DOMVS ("Home" in Latin) couple of times but always for dinner. This is the 1st time I was there for lunch. The Italian Restaurant @ Sheraton Towers had refurbished its interior about 2 years ago, reopening with a modern touch.

The Set-lunch Menu: S$29 for 2-course & S$36 for 3-course, is surprisingly reasonable with a generous selection of menu.Out of 5 starters to choose, I opted for the Beef Carparccio. This is something I just couldn't resist & it's really good. Normally for set-lunches, it's common to see just 3 choices for the main. Here, I've got 8 to choose from. I got myself a Risotto, which surprised my good friend. It was out of the norm for me. Risotto somehow reminds me of the Chinese "Mui Fan", basically gravy over cooked rice. But the word SCALLOP caught my attention. Boy, it was ambrosial! The plate of Risotto came with 2 huge scallops, bite-size chunks of scallops & bites of asparagus. The flavourful rice enveloped my taste buds & it's still lingering in my mouth as I'm writing this post. It's a Must-try!I ended my la dolce vita with Chef's Special of the Day. The Chocolate Pudding paired with a Nougat Parfait was another indulgence.

]The new Keyaki boasts a beautiful guest-holding area welcoming guests, waiting to be seated. While the culinary retreat was imbue with the tranquil ambience at the Level 4 of Pan Pacific Hotel, in the hush of classic layout set in a strong Japanese accent, it features the art of Japanese gourmet cooking.

I’d opted for the Tsuki (Moon) set @ S$170/person. The course began with a serving of interesting appetizers & a clear soup; each emitting a unique taste, making me hunger for more.

Next is a dish not many can resist. Freshly flown from Japan was an array of Sashimi, each testing your taste buds.

Now this is my favourite part of Teppanyaki, seeing the Chef perform in front of you. The set came with a King Prawn, nicely grilled & cut before my eyes. The succulent prawn was fresh & inviting, with no sauce needed at all.

Then cames the highlight of the S$170 course – Wagyu Sirloin Steak. My eyes were glued to the teppanyaki grill as the Chef cleverly displayed his cooking technique. Just looking at the marble on the beef, I was sure it was gonna melt in my mouth.

Nothing can satisfy the the carnivorous urge for steak like a deliciously tender cut, served with a hearty portion of fried garlic. What I love most: salty crispy pieces of fats that the Chef had skilfully sliced off from the beef & grilled till crisp. I could die for a dish like this; every slice of beef just "dissolved" in my mouth. Definitely a cut above the rest.

Next on the grill were rice & eggs. Tada! Here’s a bowl of fragrant Garlic Fried Rice. Dracula will definitely stay away from me after this

I like this combi of bean sprouts, zucchini & eggplant. It blended well with the fried rice.
Lastly, something I couldn’t go without – Macha Ice-cream!

It’s traditional Japanese fine dining with top-notch food @ Keyaki. This meal is totally worth it, as long as you’re willing to splurge.

Sexy, unabashedly opulent with personal & surprisingly warm service & menu bursting with sensational dishes; all these take place in an elegant upscale French restaurant in the heart of Marina Bay Sands.

When culinary meets "art-de-vivre", this new kid on the block is wooing diners with their oasis of fine food. And if you don’t mind remortgaging your house for a dinner, this place is for you.

Since Guy Savoy made their statement at the Marina Bay Sands, I’ve been dying to step foot in this savvy restaurant. Then came my birthday; an absolute excuse to get pampered @ S$375/pax (set menu) or S$1,000 for 2, incl drinks & taxes. Reservation was made a month ahead, to ensure I secure a place there.

They sure have an unusual way of presenting their Amuse Bouche. The server came & handed me a cocktail stick – Foie Gras Terrine paired with crispy bread. It was delicious. What a pleasant opening!

A crockery, resembling an espresso cup was placed on the dining table. Parsnip Soup was served. Then the pair of hands that served us, lifted the “cup” to reveal a Duck Roulette. The Beef Jelly, mingled with the duck was a triumphant recipe. Now, here’s a Chef that will surprise you with an intriguing menu, & I was hungry for more surprises.

Next on the list was the Oyster In Ice Gelée. The oyster was delivered fresh on a bed of artificial seaweed, which we’d been advised not to eat them.

The Homard du Maine, which was Maine Lobster, served raw. Out of the blue, smoky cold steam engulfed the entire plate & this seafood was immediately raw-cooked in cold steam. What an eye-opening experience for me! I was totally mesmerized by the transformation.

After that, I was slurping away the Lobster Consomme which was dished out cold. Yummy!

My hair stood up when I was told the fish course would be served with SCALES!! The lovely lady assured me the scales were done perfectly to give a crisp. Sorry Chef, I just had to remove the skin. I took half the fish & it tasted good especially with the Black Trumpet Mushrooms & the sauce.

The dessert-looking course is one of the best I’ve ever taken. Guy Savoy calls it Colours of Caviar. Not only it’s colourful by sight, it’s also colourful by taste. I was pleasantly surprised by its unique mixture of taste.

The Chef has cleverly translated his flair for French Cuisine by displaying his artful culinary skills with just a simple use of Caviar. I’d no idea what comes next & I was anticipating for more.

The next dish was a teaser. The server brought a pot, opened the lid & let us smell. It was like see no touch. Then, he covered the lid & we watched helplessly as he took it away. Hey, don’t go! Don’t remove my Foie Gras!!

The server finally returned with my Foie Gras, attractively arranged with Radish in an orangey Beetroot sauce. Perfect!

The flavourful Soupe d’Artichaut à la Truffe Noire was served with Toasted Mushroom Brioche. The server gently creamed Black Truffle Butter onto the Brioche. She recommended us to put it into the soup & eat it together. Indeed, the combination was just perfect. This Artichoke & Black Truffle Soup is their signature dish & the Ala Carte price is @ S$70!!

The Pigeon course was done in two ways & presented with a “Polychrome” of Beets, paired with a cup of delicious Consommé. I was incessantly seduced by the Chef’s ingenious creativity.

A trolley of Fine Cheese was brought in, which signalled the meal was coming to an end.

The Sorbet was a real tour de force, with textures of Apple cleverly layered. Fresh Apple juice was then poured into the zesty sorbet. The crispy Apple Chips were a witty addition.

The Floating Island was a dessert spoon displaying an interesting egg-white Marshmallow, topped with Coconut. Coupled with it was a mixture of icy Passion Fruit, Mango & Pineapple. It was really refreshing after a full satisfying meal.

The entire meal finally ended with another of Guy Savoy’s brilliantly complex recipe - Chocolate Orb. The friendly server “insisted” that I pay full attention to this transformation as she poured the warm Chocolate sauce over it.

Slowly, the Orb melted, revealing delightful ingredients inside. Every process at Guy Savoy was like watching a performance. In this case, it was like watching a magic show.

It was a magical gastronomic experience around a nicely dressed table; a whole spectrum of haute dining experience that was sheer heaven. As far as big-ticket diners go, the Chef's tasting menu is a decadent splurge that's worth every penny comparing to its Ala Carte. Despite the extravagant price tag, the restaurant was almost packed to a bream. I can now understand why. It’s definitely a cut above the rest.

It was a charming lunch @ one of Singapore’s most talked about dining star – Restaurant André.

The lunch started off with Chef Andre’s Amuse Bouche - the wanton skin, infused with onion, tickled our taste buds. Simple, yet so divine.

Our first course began with the Imperial Tsar Salmon appetizer, which was lightly smoked & paired with fruit tomatos. The deceiving wasabi-looking accompaniment which many mistook for, turned out to be a distinctive Basil flower sorbet. A invigorating start indeed!

I love the Baby Leek Ravioli & the Carpaccio of Seafood Consommé, which came with a tinge of Kaffir Lime, totally unlocking my appetite.

Next was the highlight of the day, Foie Gras Mousse! We were told it’s the Chef’s fave personal creation. The goose liver was different from any other I’d tried.

Underneath this dark brown layer revealed another hidden layer of treasure. The bowl was filled with premium delicacies. The essence of the Foie Gras & Perigord Black Truffle was beyond the realm of the exceptional. I just couldn’t get enough of it. Chef Andre, I’ll be back for more!

Another limelight stealer was the Slow Roast Short Rib. The tender piece of meat just melted in my mouth in no time. The Wild Mushroom Polenta Bianca & the Potato & Onion Praline were a delicious pair. Only complaint about this course is the size of the meat. But then again, good stuff don’t come in big portion. I just have to come back for more.

The lovely lunch ended with the “Tarte Au Chocolat” Vintage, a scrumptious milk pudding with ice cream.