Japanese fine dining takes on a whole new meaning at Hinoki Japanese Dining- a neat little restaurant tucked away discreetly in a conservation pre-war shop house along Nankin Row in China Square. Serving up 'Kappo Ryori', a style of Omakase that is lifted to the highest degree, this creative aspect of Japanese cuisine can only be conquered by experts and masters- who in this case, is Chef Santaro Li, the culinary maestro who has been honing his skills for the past 40 years.Here at Hinoki, freshness of produce, showmanship and presentation are all key elements that Li-san take very seriously and you can expect a gastronomical experience when your meal is left in the creative hands of Li-san's exquisite and refined palate. With the best seasonal ingredients air-flown directly from Tokyo’s renowned Tsukiji Market twice a week, premium and quality are only what you get with each course.

Every experience of 'Kappo Ryori' seeks to be different as it is an extremely fluid and customizable process, subject to your taste preferences together with Li-san's inspirations and intuition.

We started with a trio of Zensai $15 and Li-san will advice you to start from the right to the left- where the light sweetness of the Shiraou (silver fish sashimi) bathed in Shoyu sauce delights and refreshes your palate with the first bite. Move on next to the Oyster with Mentaiko rustically presented in its shell and marvel when you taste the richness of the torched roe. I especially enjoyed this because I did not taste the oyster at all! And finally, the Century Egg Tofu with Tobiko brings an exciting end to the first course with the creamy pitan sauce beautifully balanced by the simply chilled tofu.Indulge in the Mixed Sashimi Platter $55 which featured an immaculate selection of the finest cuts of Hamachi, Salmon, Toro Belly and Botan Ebi. Alternatively, go the other extreme with the Zakana Foie Gras $25- possibly my favorite and most heart-clogging that evening which seems almost impossible in Japanese cuisine.

Essentially a roll of grilled Hamachi cheek sandwiching a generous slab of pan-fried fatty goose liver and all wrapped snugly by an overlaying piece of seaweed sitting on a Sakura leaf and topped with truffle (refer to first photo), the plating of the Zakana Foie Gras impressed with its attention to detail especially with that carved lemon in the shape of a heart on the side. But the taste was truly the highlight and a harmonious melody of richness which enthralled.The unassuming Imo Manjyu $15 came next. But dont be too quick to dismiss this deep-fried crumbed ball because it actually is hiding an extremely scrumptious interior. Made up of a medley of chunky yam pieces, unagi bits, cut shrimp and topped with shredded crab meat, this was surprisingly filling despite its petite size and thoroughly satisfied.A dining experience here at Hinoki is one that is unrivaled and certainly memorable. The food is made to impress and delight with its artistry and interplay of flavors while the flawless showmanship of Li-san pushes against the conventional as he takes you on a interactive ride. We strongly insist you make a reservation for the highly sought-after 18 limited seats at the sushi-counter for the complete experience.

For full review and more photos, please visit http://gninethree.com/2013/09/11/hinoki-japanese-dining-china-square-central/

Drury Lane (possibly named after the iconic street in London or possibly having no affiliation at all) is a recently opened cafe that has captured the attention of the Instagram world. I seem to be finding many hidden gems from that amazing app these days.

Situated in a two-story fire-engine red shophouse, you would not miss it. Serving up all day breakfast with additional dishes on the weekends, the decor is woody and minimalist. Bar seats are available on the first floor, along with lovely displays of the days' bakes while the stairs lead up to a bigger space with crate boxes as seats.We came here on a weekday so several items such as the Cloud 9 (Fluffy Cream Cheese Pancakes with Daily Fruit Compote), Cloud 9.4 (Fluffy Turkey Bacon Infused Pancake with Honey) and 1935 Toast (French Toast with Peanut Butter and Banana) were unavailable. Disappointing because French Toast and Pancakes are my breakfast essentials.

BUT! That only meant we could try the other offerings on the menu so the hungry us could not resist getting the Big 94 $14 with the usual of Eggs, Sausage, Mushrooms, Honey Cured Turkey Bacon, Baked Beans and Toast. Well executed with nods to the creamy scrambled eggs and those buttery sauteed mushrooms.And.. to share something interesting, all muffins at Drury Lane have a 'pay as you wish' concept- which means that you can pay as much or as little as you want to for that Kaya or Taro flavor. We were a little more conservative and went for the Peanut Butter Chocolate instead. Looked promising with that irresistible muffin top spilling over the wrapper but lacked moisture taste wise because the crumb was a tad dry.Drury Lane also serves a seasonal blend of coffee with beans from Toby' Estate priced at $3.50 for an Espresso and $4.50 for a Flat White so dont forget to get your coffee fix when you are here!

For full review and more photos, please visit http://gninethree.com/2013/09/05/drury-lane-94-tanjong-pagar-road/

Homegrown fresh concept bakery café- iBake by Prima is a full-service destination bakery which is the first of its kind to offer artisanal bread made from customized Prima flour- a blend of Japanese and European flours. The produce of this unique blend is a bread of hearty crust with a light and airy textured middle.With a fine selection of breads, pastries, pot pies and specially designed sandwiches all made on site, Singapore's first upscale gourmet bakery is set to start a trend.

For those who wish to dine-in, there are many Gourmet Value Set Meals available from $14.90 onwards. These set meals feature a mix and match of iBake Signature creations from Starters to Main Courses and Desserts.

We started with a Seafood Chowder Pot Pie $6.80 (ala-carte)- a rustic and brimming concoction of chunky clams, prawns, mussels, potatoes, carrots and dried scallops in a base of creamy soup, served in a bread bowl. For something meaty, the Chicken Pot Pie $6.80 is equally rich and filled with succulent pieces of chicken instead.Bread connoisseurs will appreciate the Petite Bread Basket or Petite Pastry Basket $8.00/basket (6 pieces) which consist of an assortment of specialties such as the French Stick with Milk Cream, Gruyere Cheese, Anchovy Croissant, Pain Au Chocolat Croissant and French Croissant- all in bite-sized portions for sampling before you decide which one rocks your boat best. Our recommendation is to try it all because the most tasty and memorable ones are usually those you least expect.From the main courses, we picked out a few of our favorites..

The first from the Hot Gourmet Sandwich list is the Tofu Avocado $8.50- a delightful Vegetarian ensemble of pan-fried tofu, enoki mushrooms, lettuce and of course avocado, all dressed in sesame sauce. Oriental and scrumptious. For non-Vegetarian options, go for the Teriyaki Chicken, Roast Chicken & Egg or Wagyu Beef Enoki.

Do not leave without trying the Kurobuta Ham & Camembert Cheese $8.50 which was surprisingly refreshing with the crushed black pepper and generous spread of gourmet butter. A unique combination which left us all extremely satisfied and in awe.Save space for desserts because trust me, you will want to try them all. Be it the Twin Cream Puff $4, Blueberry/Raspberry Danishes $5.80 or Kouign Amann $2.90, the flaky crackly puff pastry used was incredibly light and evenly rolled out. The rich custard cream and velvety whipped cream are also all made on site and homemade.

For full review and photos: http://gninethree.com/2013/08/26/ibake-a-prima-bakery-cafe-the-star-vista/

Goldleaf New Taiwan Porridge Restaurant is one such example of a culinary landmark- rich in history and local flavour. The Goldleaf brand, around for the last 40 odd years, first found its beginnings in Oxley Rise. Inspired by its Taiwanese roots with a blend of Singaporean traditional classics, Goldleaf New Taiwan Porridge Restaurant brings the real deal of homely comforting fare to the table.We started with a bowl of Sweet Potato Porridge each. Simple but especially nostalgic. Best eaten when served hot.The Soya Bean Stick with Broccoli $12 was cooked just right. Colorful and vibrant with a mishmash of crunchy broccoli flowers, tender soya bean sticks and nutritious black fungus, all tied together with a piquant sticky sauce.

If you love fatty meat slow-cooked till tender, then this Braised Pork with Preserved Vegetables $10/$16 is a must order! No doubt that the pork had been simmering in that silky marinate overnight, every bite was meltingly moist and unbelievable good. The best part had to be how the saltiness of the preserved vegetables had cut through the caramelized sweetness of the meat for a harmonious match.I enjoy eating prawns without having to get my hands dirty and the Black Pepper Prawns and Stir Fried Prawns with Salted Egg Yolk $16/$36 allowed me to do just that. Succulent, fresh and sweet, the meat of the prawns complimented both the black pepper sauce and salted egg yolk paste quite beautifully.Ending off with some desserts- the Yam Paste $4, Herbal Jelly $3 and Red/Green Tea Jellies $4 were light and not overwhelmingly sweet. All made homemade, we really enjoyed the velvety smooth textures of the jellies and paste. My vote goes to the Red Tea Jelly for its fragrant tea infusion.Overall, Goldleaf New Taiwan Porridge Restaurant is an affordable option for large group gatherings and especially family reunions where both the young and old will definitely find dishes suited to their palate.

For full review and photos: http://gninethree.com/2013/09/04/goldleaf-new-taiwan-porridge-restaurant-110-amoy-street/

Situated barely a stone throw away from Tanjong Pagar MRT station, casual trattoria-­style Italian restaurant- OTTO Locanda fronts the white and regal statuesque building, Maxwell Chambers. Opened by the same people behind fine-dining sister branch- OTTO Ristorante one block down the road, the former instead offers authentic homely Italian fare in a charmingly rustic space which is both comforting and relaxing.The space is decidedly cosy, seating up to 55 people in the main dining area and 28 in the rotunda. Diners are encouraged to have a drink or two by the bar before/after their meal to unwind and socialize with other like-minded patrons. Food wise, OTTO Locanda's menu sees a monthly update with the introduction of regional speciality dishes from the different regions of Italy.At the beginning of this year however, the Italian restaurant welcomed a new executive chef formerly from Basilico- Marco Violano who gave the traditional menu an overhaul with many new dishes inspired by his hometown of the Puglia region and a heavy emphasis on only the highest quality ingredients executed with perfection.Inheriting his mother's passion for creating authentic Italian cuisine, it comes as no surprise that the Melanzane alla Parmigiana $20 (his mother's specialty dish) is Chef Marco's favourite dish from the menu. Recreating it from fond memories of eating this traditional oven baked layers of eggplant as a young boy, Chef has undoubtedly won the carnivore in us with this Vegetarian dish. Creamy, simple and cheesy with the interlacing Buffalo Milk Mozzarella, it was hearty without being too heavy.Not to be missed also is the gorgeous plethora of colours from this Astice alla Griglia $30. Fresh lobsters blanched in water before being grilled to perfection, the meat was firm, sweet and succulent. Complimented by a mix of pinzimonio vegetables and fresh seasonal fruits, the platter of shellfish was a lovely marriage of flavours. And might I highlight the undeniably affordable price tag attached to this main which makes it even more appealing!The desserts range is considerably varied with the usual Classic Italian sweets. Tiramisu fans should not miss the Tiramisu al Caffe’ $10 dressed in espresso coffee sauce. For something lighter, end with a Pannacotta Piemontese $10 topped with berries coulis which was silken smooth, almost riveting.

For full review and more photos, please visit http://gninethree.com/2013/08/19/otto-locanda-32-maxwell-road/