Decided to eat lunch here since there was no queue at all at around 1215pm. Given a counter seat and turn up a good experience to see the sushi chef go about preparing his food. 3 chefs behind the counter which is mainly the raw food section, cooked food kitchen is closed concept. Cleanliness is definitely a priority here as all the chefs were gloved properly. Also got to see how to 40cents salmon soya sauce sushi is prepared. The chef actually have it all prepared in a box container, prior to serving he will torch with with a portable flame from a canister. As usual you can only order 2 pieces per pax. I also ordered the unagi don $12 which is grilled eel with scrambled egg on rice. Comes with a miso soup as well. I counted there are 8 slices of eel given but egg was quite in abundance. The rice went went with the scrambled egg sauce and the eel was perfect. Above $10, your green tea will be foc. Total bill $15.05 including service charge and gst.

Spaghetti with chicken cost will cost you a mere $6. This stall is run by 2 Chinese young chefs in the kitchen, one uncle server outside who also provides the finishing touches of adding gravy to your mash etc. There is another Malay looking auntie who looks like the boss as all she does is collect money . Simple fare no frills, my spaghetti which is probably precooked was ready within 2 minutes i think. tomato based, nothing to shout about but i love the speed. The other chef will prep the chicken chop which i think its also precooked and just heated up and pan fried for a while more before serving. I think its probably the fastest i see someone can prepare such a dish. i have no complains.

Was here for business lunch and my first visit as well. There is only 1 lift up with one call button so you can't go wrong. but i must say the lift call mechanics fails, there is no indication that the lift is already called and not repressing is required, almost every group that came by pressed for the lift again. Once u step in, you will be greeted by the host at the counter and behind it are the in-house mini brewery like Paulaner's just that this is at a much higher altitude. The bar counter separates the main dining area with the buffet table which they call Ploughman's Table. There are also bar types of seats which gives you a good overview of the cityscape outside but it can be a little glaring during lunch time i must say. Its fixed menu here by the way with around 8 choices for mains. i did not have a chance to snap a photo of my mains but i ordered the beef burger which includes roasted wagyu striploin sandwich, onion marmalade wholegrain mustard, water cress, fat cut chips and 33.1 lager infused ketchup. The patty was thich, slightly grilled on the outside but still retaining pink within. Pretty good i must say. The buffet spread was also quite decent with salads to sashimi to prawns to cakes and fruits.

Was in htis neighbourhood to sell some online staff to a buyer when i decided to try out this stall. It was a chinese lady that was mending the stall and i seem to also overheard she was speaking in thai with the guy seated at my next table. Anyway back to the food, ordered a $3 ingredients only soup. Maybe i did not have expectation thats why the soup tuns out to be great. At $3 per bowl, i had meat balls, fish balls, fish dumplings, lettuce and bean sprouts. I wasn't expecting a good variety like this. The soup taste sweet but most importantly it did not taste like those plain soup we usually have at fishball noodle stall. It taste a lot more flavourful. I almost had a craving to have it with rice then. Certainly hope its not MSG

Confit is a generic term for various kinds of food that have been immersed in oil (never to exceed 185°F or 85 deg cel). Sealed and stored in a cool, dark place, confit can last for several months. Confit is one of the oldest ways to preserve food and is a specialty of southwestern France. Yes i had the chicken confit here but on the menu its described more as slowly cooked chicken thigh then baked until crispy, served with creamy red skin mashed potato, garden greens and chicken gravy. I like the crispiness of this dish, even tasting better than duck confit version which I've tried at other restaurant before. the mash is also softer than usual and goes well with the well cooked but not too dry chicken. Also like the fact that the accompanying greens are decently sized and not pathetically small ones. Costing $15.90 before taxes, this lunch choice of mine concluded my 1st visit to Dome in years.

This Shaw outlet should be quite old judging from the condition of the couch seats but it does look cosy, the dining area is not too big and is a nice getaway from the busy lunch crowd but of course prices are a little higher than the usual lunch. My colleague also ordered a seafood platter to share. The seafood platter comprises of typical chix wing, calamari, potato wedges etc, nothing much to shout about though.