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.

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

An offshoot of the wildly successful Keisuke chain of ramen restaurants, and located barely a couple of doors down from the flagship Ramen Keisuke Tonkotsu King, the izakaya-styled Gyoza King puts the humble gyoza front and center on its menu.
Here, you get a rice, a soup, and 2 side dishes, all centered upon your choice of gyozas. You round that off with unlimited helpings of their signature marinated beansprouts, something that I look forward to whenever I dine at the Keisuke Tonkotsu chain of restaurants.
We had:
1) Tonkotsu King Gyoza Set (top $13.90) - pork based: Fresh, juicy, and absolutely scrumptious. Best gyozas ever, even if this was laced with spring onions
2) Keisuke King Gyoza Set (bottom $13.90) - shrimp based: I preferred the pork dumplings (but marginally so).
3) Koshihikari Rice - Japanese steamed short-grained white rice sprinkled with furikake, which can be customised to small or big (or very big!) eaters.
4) Get the Vegetable Soup, I much prefer the cabbage-sweetened broth over the basic Miso Soup.
5) Out of the 8 options for side dishes, a must-try is the Tempura Fish, beautifully battered and dunked in a pool of delicate dashi and tempered with a dollop of grated daikon and ginger for a bit of heat.
6) The Pork Sukiyaki followed closely for its homestyled flavours. We'd skipped the raw egg dip, such a maneuver harkens of a bulk-building Rocky Balboa.
7) If you're a fan of chicken popcorn, the Deep Fried Chicken with Spicy Sesame would likely be a side dish right up your alley. Crunchy, and spicy, this was perfect couch potato fodder

Full review's at http://thehungrybunnie.blogspot.sg/2016/01/ipoh-lou-yau-beansprouts-chicken.html

Ipoh Lou Yau Beansprouts Chicken is part of a growing chain of casual semi-self-serviced eateries specializing in the soupy noodles. Ipohites will likely scoff, but I think this is the most authentic version todate, this side of the causeway.
We had:
1) Ipoh Hor Fan with Shredded Chicken & Prawn ($6.50): silky ribbons of flat rice noodles swimming in a light clear broth both rich and nuanced in flavour.
2) Dry-style Ipoh Hor Fan with Shredded Chicken ($5.50): just as commendable, with a delicious slick of the soy-based sauce.
3) Homemade Beancurd Skin Roll ($6): this was unfortunately adulterated with a gazillion coriander leaves, so needless to say, I wasn't a fan