You MUST order the mini egg tarts ($5.80 for 4). One is not enough for anyone i swear. The light and flaky puff pastry carefully held the wobbly golden custard which was like an egg cream. I'm drooling at the thought of it now..

I swear by anything that has shrimps in them. Every prawn dish that we tasted were fabulous owing to the fresh and succulent seafood. Just look at those Har Gows ($6 per basket).

I love the thin and springy steamed rice rolls and the shrimp ($5.80) and scallop ($6) ones were stellar. Definitely value for money given the size of the prawns! 3 rolls with 3 prawns in each of them.

The pork dishes weren't that great as compared to the prawn ones. It's not that they weren't good, they were just not that great in comparison. I was really looking forward to the Baked BBQ Pork Bun ($6 for 3) but was sorely disappointed. Imperial Treasures Bakery sells better buns that you can take away for cheaper. The pork was weirdly savory with onions in them that weren't caramelized enough. The milky bo lo bao crust was alright but at some parts the bun to meat ratio was too much. I also found some parts of the bun a little hard and crusty in the stale way.

The highlight of the meal was supposed to be the steamed Custard Bun ($5 for 4). I was looking forward to ending lunch on a high and sweet note but... I didn't like the salted egg yolk custard because it was way too sweet!

I sure wouldn't mind going back considering the good price point and high quality of the dishes. The final bill came up to $24 per pax inclusive of GST and service charge. Not bad hur! Something to keep in mind when you're in town!

For full review and more photos, please visit www.ms-skinnyfat.com

This outlet of Keisuke specializes in Tonkotsu Ramen, which is made from a rich milky pork broth. Keeping things simple, they have 3 flavors to pick from- Original, Black Spicy and Red Spicy. Black Spicy is a pepper based spice while Red Spicy is a fresh chili paste.

The first thing i heard about Keisuke was their free flow boiled eggs and seasoned bean sprouts. That kinda contributed to the long queue i guess. Not that much of a cheapo to go for such stuff, especially since bean sprouts are the bane of my life.

The ramen could be easily customized using the order form. Kinda idiot-proof. I went for the original with seaweed and flavored egg. And a little bit of spring onions. Don't quite get who would go for the 'no char siew' option.

Despite the less oil option, there were a lot of pieces of fats in my noodles. I dutifully scooped out most of them.

S's spicy red ramen with normal oil level. I didn't quite like the red spicy flavor as it was more of a dull piquantness than a savory one. The original broth was very rich and flavorful but it was also rather salty.

Our verdict on the ramen. It's not bad. We concluded that the broth was on the same level as Santouka's or better. Santouka happens to be his favorite ramen in Singapore. I wasn't too pleased with the char siew though as it was drier and tougher than the high quality pork cheeks that we are used to at Santouka. But the egg? Simply awesome. I could inhale 5 of these realistically speaking. Nice gooey texture in the middle and the soy infusion right to the center of the egg. Lovely.

I wouldn't mind coming back for ramen if the queue isn't insane. Certainly one of the better ramens around.

For full reviews and pictures, visit my blog at www.ms-skinnyfat.com

For more reviews and pictures, visit my blog at www.ms-skinnyfat.com

Another restaurant checked off my Duxton list. This time it was The Vintage Room by the Deliciae Group and needless to say i'm a fan.They have their little enclave of restaurants in Duxton Hill so diners have variety to choose from. Apart from TVR, there's also L'Entrecote (just next door) and Sabio Tapas Bar.

Back to TVR, it's a vintage bar designed with an eclectic and cosy atmosphere. The design concept revolves around an Old World vibe with refurbished furniture littered around the space, from door frames to lamp shades. A lot of effort has been spent in acquiring an impressive collection of old-fashioned frames and antique.

TVR is more of a bar than a food place though they do have small bites as well. The selection of champagnes, wines and spirits is huge and hails from the old and new world.

I started with the Caesar Ritz ($15), a Vodka/gin and elderflower liquor concoction. It's refreshing and lightly tangy with the lime juice base.

A good selection of small bites and sharing plates are also available if you require some food to accompany your drinks. Executive Chef Damien Le Bihan (who also runs Sabio by the Sea, read review here) is the one who developed the menu.

I enjoyed the Mix of Cold Cuts ($38) served with the grilled buttered Poilane Bread. Meat lovers paradise with Bayonne Ham, Pate de Campagne (French Pork Country sStyle), Duck Rillettes (love this!), Andouille De Vire and Saucisson Sec.

The Ceneri’s Truffled Brie Cheese with Black Truffle from The Original Creator, Ceneri Cheese Master ($23) was my absolute favorite. This is also available on the dessert menu at L'Entrecote. It's milky, creamy and absolutely orgasmic.

From the Tartines section, we had the Fresh Goat Cheese, Onion Caramelized and Bayonne Ham Served on Poilane Toast ($17). It's a nice blend of flavors and the goat cheese was pretty mild.

Desserts weren't too promising actually. I'd suggest you head over to Sabio for the awesome churros by Chef Damien. Now if only they do a delivery order..

There are drinks specials from Tuesdays to Fridays. Ladies, there are free bellinis on Thursday from 6-9pm! You know where you can find me on Thursdays. ;)

Who doesn't love a good fried chicken? Ever since my first taste of Korean fried chicken at Mad for Chicken in NYC (they go by a diff name Tt escapes my pre-caffeinated brain now), I've been longing for those robust and exhilarating flavors again.

The search ends at Chicken Up. Exceptionally tender and juicy chicken with a light and superbly crispy batter. BonChon can screw its double fried a** staleness that it claims to be authentic. Yes I'm still darn pissed about Tt crappy chicken that I had there a yr ago at the Bugis+ outlet.

Anyway, their mild up spicy isn't that spicy to me so i'll go for suicide chicken next time. I absolutely went gaga over the soya chicken. My gawd. Droolicious I tell ya!

First time trying the Andong chicken stew and my.. It was such a silent killer. Be very careful eating this one. I didn't pay attention and a little of the soup went down the wrong pipe and I was coughing and tearing for a long time. That said, it's actually not outrightly spicy if you are careful. Well flavored chicken that falls off the bone. They also have the glass noodles in them.

Chicken lovers, this is the place to be! They do a chicken buffet with a beer option. Do check them out!

For more reviews, visit my blog at www.ms-skinnyfat.com

For full reviews and pictures, visit my blog at www.ms-skinnyfat.com

As part of the St. Regis Arts Celebration held from 29 Jul to 4 Aug 2013, I was invited to the exclusive preview of The American Kaleidoscope special menu created by Chef Chris Kurth of The US Grant, A Luxury Collection Hotel, San Diego at Brasserie Les Saveurs. The 5-course Dinner is based on Chef Chris' interpretations of iconic American favorites.

For $188 per pax, guests can look forward to a degustation dinner paired with boutique American wines during this period. The wine pairing changes every night so go check out the list. I enjoyed the Beringer's Chardonnay very much.

The Baked Red Beet Root was absolutely delish. This was certainly my favorite course. I love the mix of flavors and texture in this one. A light sourish Ricotta wrapped in sweet and crisp Feuille Brick Tarragon. An airy and innovative Chive meringue with arugula. Pieces of juicy sweet beetroot and some California dates with sea salt. Truly amazing dish.

Second course was the San Diego 'Mock Turtle Soup' which is made from braised US Black Angus Beef and Tongue to replace the actual turtle which was used in the past at the San Diego US Grant hotel. I was told that tongue has a similar texture to turtle (which i have never had). Robust flavors in this fish stock dish.

Next was the Pan seared Albacore Tuna. I'm not a huge fan of tuna but this was palatable enough. The meat was simply done and i could taste the freshness of it. The powdered brown butter was subtle but went very well with the fish. Oregon Pinot noir reduction and pickled strawberries and a purée of cilantro and sweet onion garnished and added interesting flavors to the dish.

The Charcoal-Grilled Colorado Lamb Saddle was my other favorite. I've never had lamb that is so simply done and yet tastes this amazing. Chef used a Mediterranean style of pairing with the sweet dried fruit preserves which worked extremely well.

We concluded lunch with the Almond Brown Butter cake with a milk confiture and apricot sorbet with caramelized white chocolate ice cream and black cherry beignet. The dessert was on the whole rather sweet except for the tangy sorbet and the lovely beignet which was like a tempura cherry. Nevertheless, great dense and moist texture from the cake and lovely caramel white choc ice cream.

To enjoy the celebration in its entirety, you should get a seat at the St. Regis Midnight Supper, the gala dinner held at Brasserie Les Saveurs on 2nd August. This includes the front row seating at The Whiffenpoofs recital and the 5 course degustation menu by Chef Chris, complete with wine pairing. The St. Regis Singapore will be donating S$100 to UNICEF for every seat purchased at $288. Support a good cause anyone?