Full review's at http://thehungrybunnie.blogspot.sg/2015/10/paiks-bibim-vivocity.html

This is the Korean answer to western salads. Choc-a-bloc with fresh vegetables galore, Asian-styled proteins, atop a steamed rice layer, and tossed with lashings of a thinned-out gochujang, each bowl is refreshing, wholesome, and totally gratifying.
The Japanese-influenced Teriyaki Chicken Bibimbap ($8.50), laden with julienned lettuce and cabbage, fried crumbs, shredded seaweed, may look minuscule in comparison with the humongous bowl, but it was actually very substantial. Add the gochujang in small increments, as a little goes a long way, and it can get quite saccharine in large doses.
The Warm Noodles with Soy ($7.90), with julienned carrots and cucumbers, shredded lettuce and seaweed, and fried minced pork, was a lovely balance of the crunchy-and-chewy, sweet-and-savoury

Full review's at http://thehungrybunnie.blogspot.sg/2015/10/putien-kitchener-road.html

The mothership is purportedly the best of all the branches, and I agree. But taking into consideration the horrendous traffic and parking woes of this Kitchener Road original, I'd much rather head to the town-based branches.
The secret to loving Putien's brand of humble, peasant fare lies with their awesome chilli sauce, which goes with just about everything. It's really where the magic is, and no wonder Putien now bottles this for sale in the open market.
We had:
1) Steamed Live Seabass ($39.20 for 800 gm at $4.90 per 100gm): done perfectly, with soft flaky flesh complemented by the delicate soy sauce.
2) Homemade Beancurd ($9.90) with wobbly strips of silky beancurd, black mushrooms, sugar snap peas, and carrots, swimming in a sumptuous oyster sauce gravy: simple and comforting. A must-try here.
3) Stewed Spinach in Superior Stock ($12.90) flecked with century and salted egg: mild and creamy.
4) Seaweed with Beancurd and Crabmeat Thick Soup ($13.90): wonderfully nuanced and balanced.
5) Fried Heng Hwa Bee Hoon ($8.90): infused with a collagen-rich stock of pork bone and old hens' bones, and dappled with clams, prawns, pork belly, beancurd, mushrooms, cabbage, kailan, and seaweed. Scrumptious with oodles of that awesome chilli sauce. A must-try.
6) Mazu Mee Sua ($8.90) - done in the style of their lor mee, and simmered in a milky pork bone broth, with pork belly, clams and prawns, eggs, mushrooms, snow peas, seaweed, and peanuts: After growing up eating mee sua exclusively as 'sick-food', I much rather have the lor mee instead

Full review's at http://thehungrybunnie.blogspot.sg/2015/11/invited-tasting-revisit-sugarhall.html

Sugarhall's fare is fantastic, with every dish a slamdunk, and service is upbeat, knowledgeable, and gregarious. So it's quite shocking to find the restaurant far from a full-house on a weekend night.
I have a supposition: the fact that the restaurant is 2 (or 4) or shades too dim may cause diners to think of Sugarhall as a watering hole that serves yummy nibbles, instead of a restaurant that serves superb cocktails. I would, audaciously, suggest that the restaurant brighten up (a lot) during dinnertime, and only turn down the lights (and up the music) sometime during last orders. That may lend some credibility to Sugarhall being a restaurant first, and cocktail bar second.
We had:
1) Short Neck Clams ($18): fat and impossibly sweet clams, swimming in a broth spiked with birds eye chilli for a punchy heat. Delicious to the last drop.
2) Broken Pork Sausage ($14): wonderfully textured, complemented by the charred cabbage slicked with bonito butter. It would be awesome if the cabbage could be offered as a side dish.
3) Tasting of Beef ($76): extremely well-priced, which I agree. Incredibly juicy, and intense with flavour, every mouthful was heady with smoky singe. We ate these unadorned, without the accompanying chimichurri sauce which was laced with parsley.
4) Whole Spring Chicken ($32): best roast chicken we've had in a long while, even if the presentation of the head and feet might seem pretty gross to some. Brined in rosemary, this was luscious and succulent. So delicious, in fact, the cucumber yoghurt dip was rendered redundant.
5) Burnt Carrots ($12): beautifully sweet with an orange-ginger glaze and cranberry compote

Full review's at http://thehungrybunnie.blogspot.sg/2016/01/long-phung.html

Brusque service aside, Long Phung serves up the best pho in Singapore, and short of flying to Hanoi every other week to get my pho-fix, the little spot will have to do as a viable alternative.
Service at the cash-only establishment was typically Vietnamese; you accommodate them rather than the other way round. Despite my repeated instructions to hold off all parsley/coriander leaves/spring onions/cilantro on everything, only 1 dish was parsley/coriander leaf/spring onion/cilantro-free; my chicken pho arrived laced with spring onions. When informed to the waitress, she tersely informed that there was no instruction to hold off the said herbs in "all of the dishes", and because she, like many Vietnamese women, was scary and fierce, I picked out every last speck of spring onion on my own instead of sending it back for a redo.
Oh well, as I see it, Long Phung provides a most authentic experience of Vietnam. And it's not like they charge for service anyway, so there's that.
We loved:
1) Cha Gio ($7) with 3 parts minced vegetables, 1 part minced pork, exactly the way it's done in Vietnam: Juicy and flavourful, this had a beautifully crisp rice paper skin.
2) Ga Vien Chien ($10): succulent morsels of Vietnamese-styled popcorn chicken
3) Bun Bo Hue ($7.50): a Hue-specialty of beef brisket hunks, pork leg sausage slices, in a heady deceptively fiery broth that balances the spicy with the salty and sweet, enlivened by a hint of lemongrass
4) Pho Ga ($7): pure wholesome goodness, with generous lashings of shredded chicken, and a deliciously delicate chicken stock. So good even if marred by spring onions.
5) Bun Thit Nuong ($7.50): dry-styled noodles topped with the most lusciously grilled pork ever, redolent of lemongrass, and served with a fish sauce-based dip.
6) Com Trang Bo Kho ($7): sumptuous French-influenced beef stew, with fork-tender brisket swimming in a mildly spicy gravy

Full review's at http://thehungrybunnie.blogspot.sg/2016/01/cafe-sapunsa-thai-cuisine-orchard-towers.html

Conveniently situated just past the bridge crossing linking the two wings of Orchard Towers, and right where the carpark is at, the spartan eatery benefits from a fair bit of foot traffic. Service is speedy and efficient; always a bonus when space is limited and a high turnover is needed. Another bonus: they open till the wee hours of dawn, probably to cater to the nocturnal hinterland, and they accept advance call-ahead orders, which is why we've taken away supper on a weekly basis.

The Tom Yum Goong ($12) was as fiery as it looked, always a good thing, dosed with a sour zing, and generously laden with straw mushrooms, tomatoes, and bouncy shrimps. A teensy weensy gripe: the alkali-treated shrimps were lacking in sweetness.A must-try, the Panang Gai ($12) was creamy, potent, gloriously nutty, and totally sumptuous. Scrumptious over white rice.The Phad Kra Pow ($12), minced pork stir-fried with long beans, green peppers, chilli and basil, can be a little inconsistent. Still, the savoury heat, robust flavours, and the lovely crunch of the greens, makes a wonderful pairing with white rice.The Seafood Phad Thai ($10) was commendably done as well, with a faint aroma of a smoky wok wafting through every strand.