See pics @ http://thehungrybunnie.blogspot.sg/2016/05/portico-prime.html

Portico's dinners fare much better than their set lunches. My second-chance dinner at Portico Prime was outstanding, compared to the so-so lunches at Portico Alexandra. Not a wrong move with every dish. Execution was fantastic, and each plate was a colourful kaleidoscope of textures and flavours.
If I had one gripe, it would be about the indoor premises, which was stifling and humid, despite the tall ceilings, open-concept layout and supposed air-conditioning. Sit outdoors on a cool drizzly day instead.
We had:
1) Seared Hokkaido Scallops ($14): whilst salty on their own, scallops were perfectly countered with the crisp cos lettuce beds of grated pecorino, a lovely runny sous vide 63C egg, dehydrated bacon, and brown anchovy mayo
2) Chilled Truffle-Scented Angel Hair ($14) - with avruga caviar, crunchy kawa ebi shrimp, and dehydrated kombu shio: intensely aromatic, insanely delicious and a must-try.
3) Pan-Seared Pulau Ubin Barramundi ($19): fish was moist and flaky, its skin beautifully crisp. Roasted ratte potatoes were flecked with semi-dried tomatoes, and seasoned with a wonderfully citrusy carrot ginger puree swirled with trout roe beurre blanc. Must-try.
4) Portico's Braised Wagyu Beef Cheek ($21) - simmered in mulled wine for an unctuous fork-tender finish, set on a bed of pommery mustard mash, dotted with sauteed white button mushrooms, and brightened by yuzu compressed nashi pear cubes: it looked a right mess, but wow was this heartily fantastic

See pics @ http://thehungrybunnie.blogspot.sg/2016/05/sungei-road-laksa-jalan-besar.html

Sungei Road Laksa may serve up one of the simplest bowls of laksa, without modern adornments like eggs, prawns or otah, but what they lack in frills, they compensate with freshness and quality. The illustrious heritage hawker still uses charcoal to fire up his stove, and if you ever thought it was no biggie to use charcoal fire, Sungei Road Laksa will change your mind; it's immediately evident that the smoky char of the fire imbues each bowl of laksa with an irresistibly heady aroma.
The queues may be legendary but clockwork-efficient production of the noodles ensures the line moves fast. But if you're really averse to waiting in line, the best time to hit up Sungei Road Laksa is after the peak lunch hours on weekdays. There's hardly a queue then.
The standard order Laksa ($3) is loaded with beansprouts, fishcake and cockles. The cockles, though petite, are swimmingly fresh and succulent, and lend a briny accent to the rich and robust gravy. If you can take the heat, ask for extra helpings of the sambal chilli to stir into the gravy, it adds a potent punch and complements the laksa base.

See pics @ http://thehungrybunnie.blogspot.sg/2016/05/jing-hua-xiao-chi-palais-renaissance.html

I daresay Jing Hua is a smite better than DTF. Compared to the ubiquitous Din Tai Fung, Jing Hua's soupy pork dumplings are more delicate, possessing a refinement that's exquisite.
We had:
1) Pork Dumplings ($5.50 for 4 pcs): pork mince was sparkling fresh with nary a whiff of that heavy 'porky' stench, broth was light and clear, dumpling skin was impossibly thin but resilient. An absolute must-try.
2) Black Pepper Steamed Beef Dumplings ($6 for 4 pcs): Order only if you're a fan of coriander leaves, this was unfortunately laced with coriander leaves. Obviously, not my favourite thing.
3) Zha Jiang Noodle ($7.50): rustic and hearty concoction of minced pork bean paste gravy slathered over thick chewy noodles and balanced with oodles of fresh beansprouts, wilted spinach, and julienned cucumbers. Must-try too.
4) Hot & Sour Soup ($4.50): a lot more mellow and muted than I'd expected, but no less delicious.
5) Crispy Red Bean Pancake ($11.80): possibly the best rendition around of this classic Shanghainese dessert. A beautifully crisp golden crust, the dough underneath was a lovely chewy texture, layered with a not-too-sweet red bean paste. Also must-order.

See pics @ http://thehungrybunnie.blogspot.sg/2016/04/one-ninety-four-seasons-hotel.html

One-Ninety is the long-timer in-house continental restaurant of the Four Seasons in Singapore. It may be a trite dining concept, but it's an old-reliable that can be counted on for a simple, low-fuss meal amidst elegant digs.
The Mezze Dinner Buffet ($64+ per pax) is a semi-buffet spread of curated appetizers and desserts, and supplemented with an ala carte main course. It's not the most extensive or outstanding of buffets, but where the selection is kept purposefully small, the quality is maintained pretty highly.
Our ala carte mains were:
1) Pan-fried Mediterranean Seabass: cooked beautifully, and simply adorned by a broccolini caponata, lemon, ketchup, and a lemon cream sauce.
2) Black Angus Prime Tenderloin ($32 supplement): juicy, imbued with a wonderful char, and served with a red wine jus and blistered baby peppers.

See pics @ http://thehungrybunnie.blogspot.sg/2016/05/thai-tantric-orchard-towers.html

Amongst diners of the ilk scattered along the dingy halls of Orchard Towers, Thai Tantric seems the most popular. There's usually a queue for tables, and the wait for food takes inordinately long as well. I'm not entirely convinced that the long waiting times are justified by the standard of the Thai cuisine served at Thai Tantric; Sapunsa is of equal standing and Jane Thai Food isn't too shabby either.
We had:
1) Moo Tod Kra Theam ($10): liked the garlic and pepper seasoning, not so much the deep fried pork; it was dried out, stringy and tough to chew.
2) Paad Kra Pow Moo ($10) - stir-fried minced pork with basil and chilli: passed muster, luscious and punchy.
3) Gang Khiao Waan Gai ($10) - green curry chicken: sumptuous, fiery and elevated by the succulent chicken morsels.
4) Tom Yum Goong ($10) - Thai spicy and sour soup with prawns: blazingly spicy, but let down by prawns that were alkali-ed to death.
5) Khao Pad Tom Yum ($6) - tom yum flavoured fried rice with chicken: must try; It was robust, flavourful, and bright with the liberal use of kaffir lime leaves