See pictures at http://thehungrybunnie.blogspot.sg/2016/04/invited-tasting-revisit-salt-tapas-by.html

We first learnt about Salt Tapas' brunch offerings by way of an invited tasting, but returned for an incognito revisit. The fare at the revisit was improved, and the management evidently took our feedback at the tasting to heart. It's now really yummy, and a worthwhile option for brunch eggs!
We had these at the revisit, paid for on our own:
1) Eggs Berendine ($14): while this was unexciting, it was executed flawlessly. Perfectly runny insides, velvety hollandaise spiked with a dash of paprika, a generous lashing of bacon lardons, wilted spinach, and buttery muffins all came together cohesively.
2) Scrambled Eggs ($15): nicely finessed, with eggs scrambled commendably, and dressed with a mildly spicy ratatouille and zucchini ribbons.
3) Club Sandwich ($16): the magic of this delicious creation was the chicken mayo: crisp, clean, clear, delicate and refreshing. The cajun fries were memorably awesome.
4) French Toast ($15): The thick fluffy brioche, dunked in a thin eggy coat and fried, was already stellar, and when paired with Okinawa ice-cream, clotted cream, jam and a sprinkle of icing sugar, just glorious

See pictures @ http://thehungrybunnie.blogspot.sg/2016/04/shisen-hanten.html

Although touted as a purveyor of Japanese-Sichuan cuisine, the fare at Shisen Hanten is very simply, Sichuan fare, made just a little more refined and nuanced by the quintessential Japanese precision.
The extensive menu is a tad daunting, and while we loved almost everything we ordered, it wasn't a 100% hit-rate, but a tip is to stick to the traditional stuff for a slamdunk meal.
We had:
1) Cold Steamed Chicken ($22) - seasoned with sesame and leek oil: incredibly aromatic, and despite subtle kick of the chilli pepper spice, was clear and refreshing. This was like Hainanese chicken, but all shredded up and given a spicy twist. Absolute must try.
2) Grilled Wagyu Beef ($30): beautifully burnished and glossed with a delicate garlicky spice blend. Sumptuous, albeit forgettable. The earlier starter really stole the limelight.
3) Hot & Sour Soup ($12): exceptional, punchy and robust, but finished with an exquisite polish
4) Braised Corn Soup with Crabmeat ($12): skip this, it was insipid and clunky.
5) Roasted Crispy Chicken ($46 for whole and promotionally half-priced on Thursday lunches): outstanding. For once, I actually only ate the breast meat, which was wonderfully moist and flavoursome
6) Sweet & Sour Pork with Black Vinegar ($26): A galfriend thought it was "too porky", but I thought it was acceptably full-bodied. The one thing we all could agree on, was that the heady, sweetish, piquant glaze was absolutely delightful.
7) Chen's Mapo Doufu ($22): hearty but restrained. I liked the complex nuance finessed into this.
8) Rice Vermicelli with Crabmeat ($28): The noodles were lush with stock, but managed a light elegance; and it was generously piled with scallops, shitmeiji caps, freshly shredded crabmeat and egg white scramble

See pictures @ http://thehungrybunnie.blogspot.sg/2016/04/ruths-chris-steak-house.html

I really loved my dinner at Ruth's Chris, and my mates concur as well. The food was faultless, and I loved the traditional style of Ruth's Chris' steaks; unadorned save for salt, pepper, and a simple glaze of American butter. No sauces, herbs or seasoning to distract from the meat, so the quality of the meat is highlighted in its pure form, which I understand can be a little uninspiring for some diners. But one man's meat is another man's poison, so what's boring to others can also be construed as classic, and I like my stuff classic anyway.
Service was gracious, if a bit spotty (our water glasses weren't refilled automatically).
All in all, this is definitely going down as one of 2016's best eats.
We had:
1) New Orleans-styled Barbecued Shrimp ($35): a must-try, we actually ordered more bread to mop up that lovely spiced garlicky white wine and butter sauce.
2) USDA Prime Ribeye ($85 for 12-ounce): a perfect medium-well. The corn-fed meat had ample heft, and imbued with a tantalizing char. Be sure to go down a cooked-level coz it'll continue cooking at the table
3) USDA New York Strip ($85 for 12-ounce): fuller-bodied flavour than the ribeye, but just as sumptuous and robust.
4) USDA Filet ($90 for 11-ounce): a leaner cut but incredibly tender and luscious.
There are a good number of sides to break up the monotony of steak, and we liked:
5) Sauteed Spinach ($20): clean, delicate, and simply fried with garlic.
6) Potato Au Gratin ($20): laden with cream and burnished with cheddar melt. Rustic, old-school and hearty

See other reviews at http://thehungrybunnie.blogspot.com
A caveat to my lackluster visit to O'Ma Spoon is that I've no basis for comparison. Perhaps O'Ma Spoon isn't the best purveyor of bingsu, or perhaps my personal preferences lean towards the local shaved ice desserts like ice-kachang, but I'm not a fan. I just don't geddit.
We had:
1) Green Tea Bingsu ($13.90): a towering Japanese matcha-inspired concoction of red beans, green tea powder, green tea ice-cream, and shaved almonds blanketing fluffy milk flakes. This wasn't too bad, but I didn't quite like the milky flakes. That got cloying quickly.
2) Injeolmi Bingsu ($12.90): a dusty medley of rice-cakes, soy bean powder, almond flakes, and milk snow. This was like eating sawdust, dry and insipid, and I really really didn't like it. That said, my friend loved it. Different strokes, I suppose

See pictures @ http://thehungrybunnie.blogspot.sg/2015/06/osia.html

Osia's modern Australian, seafood-centric menu was excellent. Fresh, clean flavours abound, and cooking styles were deliberately kept delicate. Perhaps it's the lack of a dining crowd during lunchtimes, but Osia's set lunch menu, at only $45 for a 3-course set ($35 for 2-courses), is probably one of the most value-for-money ever. A competitively priced set lunch in order to draw in the customers, I suppose
Service was excellent at Osia. I'd gotten terribly lost in the labryith of a carpark and was an angry mess by the time I arrived at the restaurant, but the waiter was so empathetic, so cheery, downright nice, that it wasn't long before I cooled down. And despite a couple of serious cock-ups (the restaurant's power tripped which caused the credit card facilities to fail, so after 20 minutes of trying to swipe our cards, we were then told that only cash was accepted, and there was this faint stench of the sewage that reeked through the restaurant towards the end of the lunch dining hour), service recovery was fantastic. Apologies were profuse and sincere, and reparation efforts were made to provide us a better dining experience by way of a discounted return visit.
We had:
1) Mixed Flatbread ($11), a chewy confection burnished half with Truffled Kalamata Olives and the other half with Macadamia Pesto.
2) A starting option on the set lunch menu, the Black Angus Beef Tenderloin Carpaccio, dusted with dukkah spice and topped with creamy egg mayonnaise: scrumptious.
3) Cardamom Citrus-Cured Yellowtail Amberjack: another starter, crisp and refreshing, complemented by the mild sweetness of fennel and the fruity bite of a thick orange-ginger foam.
4) Pan-Fried Foie Gras (supplement $12): a stellar mainstay in their rotating stable of appetizers. The melty richness of the liver was balanced with a whipped light-as-air banana mash, Jamaican rum and Madagascar vanilla.
5) Onto the mains, the Chicken Leg Confit: set atop a velvety garlic potato mash, slathered in a luscious red wine sauce, and contrasted with the subtle bitterness of charred radicchio.
6) Braised Compressed Oxtail: fork-tender, and laden with ratatouille and blanketed in a caramelized onion puree and robust red wine sauce.
7) For a lighter entree, the flaky Grilled Perch, stewed with boiled potato and fennel in a tomato fish broth, was flavourful and exquisite. This was served in an earthernware and then ladled onto a bowl for consumption.
8) For dessert, there was just the one option of a sublime Valrhona Hot Chocolate Soup with black pepper-spiked vanilla ice-cream and sesame crisp. Great textures and wonderfully balanced