Full review's at http://thehungrybunnie.blogspot.sg/2015/11/jim-thompson.html

Nice ambience, and lovely colonial building, but the food at Jim Thompson is lackluster, far from authentic, and depressingly watered down. Notwithstanding the abysmal fare, the restaurant was still a full-house on a mid-week evening. Packed with business-types.
We had:
1) Goong Hom Sabai ($20): mushy prawns swaddled in a rice paper and yellow egg noodles, and deep-fried to oblivion. The tasty plummy chilli dip did little to save the overdone appetizer.
2) Khao Phad Nam Lieb ($20) - rice fried with black olives and minced chicken, sided by raw shallots, lime dice, cashews, and chillis: one of two dishes that actually passed muster, this had a good amount of flavour and char.
3) Gaeng Panang Neau ($24) - panang curry with Australian beef tenderloin, coconut cream, and crushed peanuts: the other commendable dish, but it would have been better served piping hot, instead of tepid.
4) Phad Grapow Gai ($22) - stir-fried minced chicken with straw mushrooms, garlic, birds eye chilli, and holy basil: should have been punchy but it was disappointingly vapid.
5) Pla Ga Pong Daeng Thod Gra Tiem ($22) - deep-fried red snapper fillets blanketed in an gooey garlic sauce: let down by the less than sparkling fresh fish. The muddy taste of the fish overwhelmed the lovely sauce

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.

Pictures are at http://thehungrybunnie.blogspot.sg/2016/01/the-naked-finn.html

Since dining almost 2 years ago, The Naked Finn has moved to new premises, barely 100 meters away from their old haunt, which is, incidentally, now its sister bar. Its greenhouse aesthetic is maintained, so you get an expansive view of the lush surrounds of Gillman Barracks. It's a terrific escape from the hustle and bustle of city living. Be sure to make reservations though, it was a busy full house on a Friday afternoon when we popped by for lunch.
Very little is done to the seafood, which is fresh and sweet. If you thought that read bland food, you'd be mightily mistaken. The food here is hearty and soulful, and robust with flavour. It's just that when the ingredient's that fresh and sweet, very little needs to be done to it.
We had:
1) Grilled Indian Baby Squid ($8) - seasoned simply with a flick of sea salt and slick of olive oil: must try. Soft, sweet and succulent
2) Beef Burger ($23): At first blush, it looked disappointingly minuscule. But (some, not all) good things come in small packages, and this turned out an indulgent, finger-licking-good powerhouse. The decadent grass-fed dry-aged Japanese wagyu patty, dripping with juices, came together with the Boston lettuce, American cheese, and special sauce brilliantly. Just be sure to get double (or triple) orders of this if you're hungry.
3) Pan-fried Barramundi Fillet ($20): paper-crisp skin and moist flaky meat. This was seasoned with olive oil and finished with sea salt, accompanied by a mound of blanched kangkong tossed in kalamansi juice, dried shrimp, and shallot oil, and vermicelli oiled in sesame and fried garlic bits, both served refreshingly chilled
4) Hae Mee Tng ($25): a medley of farmed giant tiger prawns, Salmon Creek Farms pork belly, in a blended soup of 9 prawn species and simmered pork bones. This was rich and sweet but not cloying, as The Naked Finn resists the addition of MSG or sugar. Get the vermicelli for a traditional option, or the Japanese somen for a twist on the classic.
5) Homemade Naked Chendol ($13) with coconut sorbet: deconstructed version of a local classic, but refreshingly lovely
6) Homemade Gula Melaka Sorbet with Sea Salt ($10): a twist on the flavour du jour, salted caramel. An absolute must-try.
7) Homemade Sour Plum Sorbet ($10) with osmanthus jelly: recommended if you prefer a tangy refreshing end to your meal

Reservations are highly encouraged if you're dining, especially at peak periods. Reports of bad/slow service are rampant, so best tamper expectations, and develop a Buddha-like patience. Or just dine during weekday lunches.
Seafood is the order of the day, and you'll do well to get the Boston lobster and Alaskan king crabs. Skip everything else if tummy space is limited, as the cze char here is fair but not particularly memorable.
We had:
1) Sauteed Scallops with Asparagus in XO Sauce ($20 for small): decent albeit forgettable, a lovely contrast in soft and crunchy textures, and lively in spice.
2) Spicy & Sour Szechuan Soup ($10 for small): surprisingly refined for a neighbourhood seafood joint such as this.
3) Hongkong Steamed Giant Garoupa ($38) was unexpectedly done fillet-style, and it was a smidge overcooked. In any case, the fillets were still slightly bony. I suspect this would have been much better left whole.
4) Alaskan King Crab in Pumpkin Cream Sauce ($138 per kg): absolute must-try and fantastic. The salted-egg yolk accent was a savoury, and decadent, counter to the sweetness of the pumpkin, and curry leaves and chilli specks lent a subtle heat to the velvety sauce. Seriously the best salted egg yolk sauce ever. We wiped this clean off.
5) Alaskan King Chilli Crab: heady with spice, and complementary to the incredible sweetness of the crab. Once you've had Alaskan king crabs, you'll never want their Sri Lankan cousins anymore; I haven't been able to look at Sri Lankan crabs the same way since. A telling factor to how amazing these are: a girlfriend who's mildly allergic to crabs and has to take anti-histamines before indulging, didn't break out in hives even though she ate several crab legs.
6) Boston Lobster Noodles: sweet with the essence of the shellfish. Excellent stuff.
Pictures are at http://thehungrybunnie.blogspot.sg/2016/01/chin-huat-live-seafood.html