Read more food reviews at http://thehungrybunnie.blogspot.com

We LOVE Wild Honey. They have the BEST eggs in SG. Truly. And contrary to reports, the service here is pretty alright. Professional, warm and enthusastic.

We always hit up the Scotts Square outlet, because they take reservations. And, even if we're unable to get reservations, the counter seats are always available (these aren't up for reservations so as to leave availability for walk-ins).

We had:

1) Portobello Road ($22): aka eggs benedict, was a duo of brioche towers layered with perfectly poached eggs on wilted spinach atop juicy baked portobello, spiced with sweet melted onions and coloured peppers, and a slathering of homemade Hollandaise sauce. I'm usually not a fan of Hollandaise sauces coz I find them too rich and cloying but Wild Honey's rendition is so utterly delicious. It was at the same time smooth, creamy, light and balanced

2) Tunisian ($19) a sizzling skillet pan of shakshouka - eggs fried in a cumin-and-paprika-spiced mix of tomatoes, onions, peppers, and studded with chorizo. Delicately spicy with sweetish elements, this was mouth-wateringly delicious and great soul food for chilly weather. A couple of thick buttery brioche were on hand to wipe up every last drop of the lip-smackingly good sauce while a crisp cucumber-centric Israeli salad cut through the grease and spice with its uplifting freshness

3) English ($24): basically the full works with heavenly scrambled eggs (these managed an incredible fluffiness that wasn't assisted by the heavy taste of cream), back bacon, a chunkily textured Cumberland pork sausage, juicy sauteed mushrooms, Dad's baked beans (enlivened with bacon and chili flakes), breakfast potatoes, grilled vine ripened tomatoes and 2 slices of their signature buttery brioche. Hearty solid stuff

4) Sauteed Shitake and Button Mushrooms ($6): simply seasoned with salt and pepper to leave the focus on the naturally juicy flavour of the fungi, then sprinkled with chives for an uplifting freshness

Read the full review at http://thehungrybunnie.blogspot.com

The best way to describe Curry Wok's fare is "local" because, like our melting pot culture, the food served here is a veritable mix of Peranakan, Hainanese, Hokkien, Cantonese, Teochew and Malay cuisines. I suppose the majority of the dishes here are all based on its moniker, i.e. curries, although I do spy a fair number of non-spicy dishes.

We had:

1) Sayur Lodeh ($8): a medley of wilted cabbage, long beans and crunchy sweet carrots simmered in a rich and spicy curry. Seriously one of the best renditions of this Malay/Peranakan staple

2) Curry Chicken ($8): Nonya-style and cooked to perfection that even a finicky Peranakan doyenne will approve. It's creamy and heady, with just a film of chilli oil for extra kick. It's spicy without numbing your tongue, and I could finish the delicious gravy on its own with bread or rice.

3) Otak Otak ($8): We LOVE this. It's fresh and moist and nicely textured with whole chunks of fresh fish layered into it. We've been known to takeaway the otak on its own for supper as a wonderfully addictive snack

4) Sambal Sotong ($10): Cooked through but not rubbery, it is well balanced between the chewy and soft. Beware the sambal though, its roasted sweetness belies how spicy it really is

5) Curry Fish Head ($22): swimmingly fresh, so it's a joy to pick off the flesh. The curry is creamy and full of coconutty goodness, with just the slightest hint of tang

6) Hainanese Pork Chop ($8): not-so-great, especially when compared to the rest of the stellar dishes. The meat is just a little tough and lacking in a little moisture

for a more detailed review with pictures, please check out http://thehungrybunnie.blogspot.com/2012/02/mortons-steakhouse.html

Morton's is one of those old-fashioned classically American fine-dining steakhouses with a history spanning decades. The Singapore one is the first to be opened of its 6 international outlets, housed in the luxurious Mandarin Oriental Hotel. To ensure continuity and familiarity, the Singapore restaurant was built in same decor, concept and style as with all of the other branches. The restaurant, kept aglow with lowlights, and coupled with the dark wood interior of the restaurant provides the ideal setting of a traditional steakhouse experience. The restaurant, with its butler-like service and visual presentation of the menu with a rolling meat cart and detailed descriptions of the preparation of each dish, maintains its old-world charm since the chain was founded in the late 70's.

We had:

1) Mortons' Onion Loaf (complimentary) is just legendary, and for good reason. It arrives on your table, a huge mound, and you're immediately hit with its aromatic oniony and fresh bread scent. You tear away fluffy soft bit-sized pieces, and your tastebuds are then assaulted with the taste of freshly baked bread with just a subtle hint of sweet caramelized onions

2) Broiled Sea Scallops ($40.50) wrapped in bacon and served alongside an apricot chutney really wasn't to my liking. With the exception of the slight charring on top, the scallop was largely raw. I like my scallops pan-seared and cooked through just right, not raw.

3) Aged USDA Prime Ribeye Steak ($97) my favourite cut. It may be the fattiest part of the cow, but I love the extra flavour it imparts to the meat. Full bodied and robust, a real man's meat. This was done to a medium perfection, so it was cooked through, no bloody elements, but still tender and juicy. The beautiful charring lent a smoky finish to the deeply intensely flavoured steak

4) Aged USDA Double Cut Filet Mignon ($97), the most tender cut with little fat and muscle suited the more weight and health conscious. Little wonder this is one of two cuts that are offered in smaller sizes, a single cut instead of a double. Fresh watercress, a favourite green commonly found in Chinese herbal soups served as a crisp, peppery refreshment. I have to point out that the wonderful thing about Morton's steaks is that they are so flavoursome on their own that sauce or gravy is never missed when chomping down on their steaks. They really are just that good on their own

5) Morton's Legendary Sundae ($35) instead. The chocolate cake, previously known as the Godiva chocolate cake, could only feed 2 diners, but the sundae is huge enough to feed 4. Try as we did, we just couldn't finish these. The sundae is like the hot chocolate cake, put on top a layer of sweet caramel and stuffed into a sundae cup, then topped off with a scoop of vanilla ice-cream and loads of whipped cream. The still-warm chocolate cake underneath the mound of cream oozed with warm chocolatey sauce when broken into. Super decadent, super rich and super indulgent, but it was so worth the gazillion calories.

For the detailed review with pictures, please check out http://thehungrybunnie.blogspot.com/2011/11/shiraishi.html

Shiraishi is one of those places that towkays and bankers with fat expense accounts love to dine at. The restaurant consistently serve up the most exquisite flavours by rotating its menu regularly and focusing on the seasonal's best.

Try to get a table at the counter because you usually get entertained by the chefs. Plus, you invariably get a lesson on Japanese dining from the chefs. Apparently, all of the pretty flowers and greens on your plate are meant to be eaten and not placed on the plate just for decorative purposes. You just need to know how to eat those seemingly inedible stuff.

We got the Sushi Kaiseki Set ($170) which has 8 courses that features the best of what Autumn has to offer.

We had:

1) Amuse Bouche of the day was a dollop of chilled smooth potato mash with carrots and cucumber, very creamy and refreshing, a great start to a fantastically memorable meal

2) Appetizers. My favourite was the chilled Sesame Tofu block in the middle, floating in a puddle of shoyu and with a dab of freshly grated wasabi for a piquant heat

3) Pickled fried fish was also served chilled as part of the trio of appetizers, this was savoury but nicely refreshing. The fish was so soft that it could be eaten whole, bones and all

3) Steamed Baby Yam and Gingko on a stick, also part of the starters. The gingko nuts were so soft they practically melted in the mouth, their mild nuttiness enhanced simply with a sprinkling of salt. The yam, meant to be picked up with the fingers and squeezed out from the leafy shell, was creamy, smooth and delicate. Such simple uncomplicated flavours

4) Sashimi was, as expected, exquisite and unbelievably fresh. Thickly sliced, these were generous pieces of fish

5) The Steamed Dish consisted shimeiji mushrooms, luxurious freshly shredded hairy crab, baby lady's fingers set atop a chunk of radish and then steamed to fragrant perfection. Yuzu zest provided a citrusy zing to the savoury dish

6) Grilled Dish of soy-glazed seabream fillet, with shitake mushroom. Soy glaze imparted just enough flavour to the mild flaky fish.

7) Sushi - soft perfectly formed rectangular rice, a dollop of freshly grated wasabi and a sliver of incredibly fresh sashimi made for a recipe of wonderfully clean flavours

8) Clam Soup, despite its deceptively clear appearance, was amazingly rich in depth and unami flavour

For the full review with photos, please see http://thehungrybunnie.blogspot.com/2011/03/restaurant-ember.html

The chef and owner behind Restaurant Ember, Sebastian Ng, is the reason for Restaurant Ember's success. Chef Ng's modern take on European cuisine is effortlessly nuanced and balanced. For a fine-dining establishment, the food is incredibly understated and uncomplicated, whilst the ambience is friendly and unstuffy. However, just because the vibe is convivial doesn't mean that you can enter in slippers and/or shorts, there's a dress code to adhere to here. Also, it's best to make reservations to avoid disappointment at the door because the restaurant is so tiny.

We ate:

1) Pan Seared Foie Gras ($25) with caramelized apple lightly dressed with fragrant clove and a dazzling drizzle of port and raspberry glaze.For anyone not particularly fond of foie gras, I daresay Restaurant Ember's version will change your mind. It totally melts on the tongue, with a delightfully thin crispy crust from the searing process. Sweet but tartish diced apples help keep the goose liver light.

2) Pan Seared Scallops ($19) - wrapped lovingly with rich salty Parma ham atop a bed of crunchy mesclun greens tossed with a tangy orange tarragon vinaigrette

3) Cold Tofu Salad ($85 as part of the Set Dinner) with avocado, Sicily date tomato and a savoury sesame dressing. The soft and smooth beancurd was served refreshingly chilled, with a tangy sweetish Japanese-inspired sesame dressing for flavour

4) Crispy Maine Lobster (2nd course of the Set Dinner), with lobster beurre blanc and mesclun was delicious. The lobster had a nice caramelized crust, but remained plump and bouncy inside

5) USDA Prime Beef Tenderloin (main course of the Set Dinner) pan roasted to a perfect medium rare, served with forest mushrooms, and new potatoes set on top a bed of mash, wilted spinach in a pool of caramelized onion-thyme sauce

6) Marinated Cod with Black Miso ($32), herbed potatoes and par-boiled sugar snap peas. The fatty oily fish was balanced with sweet miso that lent a smoky accent to the flaky moist fish

7) Chilean Seabass ($34), clean and clear, pan seared to retain all of its moistness, alongside wild mushrooms simply seasoned with smoked bacon ragout, and an aromatic truffle-yuzu butter sauce