At The Tastings Room, their concept is to make food and beverage pairing a painless experience with suggestions within the menu. Every dish on the menu comes with 3 different wine pairing recommendations at a affordable wine tasting portion.

The Tastings Room has a huge wine cellar that housed 50 over unique and interesting selections of wine. If you are not into alcohol, they also have an exquisite selections of coffee and tea.

The Truffle Mushroom Puree Soup was served with a touch of truffle oil, truffle foam and croutons. The smooth puree was made of button and shitake mushroom. For extra texture, there was also sauteed mushroom in the bowl of soup. The truffle oul further enhanced mushroomy flavour.

Among the two, my favourite is the Smoked Vine Tomato Soup with Seafood while Charlene prefers the Truffle Mushroom Soup. I can tasted the freshness of the smoked vine tomato cooked into soup. The soup also came with fresh and crunchy prawns. I enjoyed the Smoked Vine Tomato Soup so much that I dipped the toasted milk loaf from the Truffle Scrambled Egg dish to clean up the bowl.

The Tastings Room has recently just came up with a Brunch Menu which is available between 11am to 4pm and we got to try 3 of the dishes. I usually do not take scrambled egg as it can be rubbery if not probably done. I was delighted when the scrambled egg was moist and cooked perfectly. The scrambled egg was served with a touch of truffle oil, sauteed mushroom and toasted milk loaf.

The colourful sight of the Egg Royale just cheers up one's day. The poached egg has smoke salmon wrapped around it sitting on top of a toasted milk loaf with a generous blanket of chives smooth hollandaise. This is a beautifully executed dish with the different tastes and textures coming into one. The poached egg was also cooked perfectly with the egg yolk oozing out.

The Poached Egg in Red Wine Hollandaise is another well balanced and executed dish. The egg was poached in a concoction of red wine, veal broth and herbs. Althought the hollandaise sauce is lighter , the stronger flavour from the crispy bacon gave that balance to the whole dish.

Last Monday was a public holiday and I went for a morning forest walk starting from Henderson Wave, intending to end on the other end at Alexandra Arch. Unfortunately, the forest walk was under repair and I have to turn back for an early lunch.

I took a 2 stops bus ride to Tian Tian Hainanese Curry Rice at Bukit Merah View since I am at the vicinity. This place is very popular with taxi uncle. I noticed a lot of taxi parked at the carpark behind the coffee shop and taxi uncles sipping coffee or having lunch.

Unlike the norm Pork Chop served at other places, the Pork Chop here came served in a pool of gravy. Surprisingly the Pork Chop and the gravy just came together as one dish. In a way, it sort of given the Pork Chop a succulent taste.

The beautiful layers of fat and meat of the Lor Bak garnished with coriander was well braised with softness. I couldn't help going for more.

The Squid served in a curry gravy was not spicy. Like all traditional Hainanese dish, the taste is more inclined to the sweet side. The squid was nice and fresh but I would preferred it to be more springy.

The Stewed Cabbage is a must order dish for me whenever I have Hainanese Curry Rice. While the Pork Chop may have slightly different versions, the Stewed Cabbage has pretty similar preparation styles among the different stalls. I always enjoyed eating the sweet and soft Stewed Cabbage with my plate of rice.

The Moluccas Room is an Indonesian fine dining restaurant which Chef Alicia Tivey marriage both French and Indonesian cuisine bringing Indonesian cuisine to another new level. After reading several food tasting reviews of this place, I brought my partner to The Moluccas Room for her birthday.

Four different types of sambal (Shallots, Ginger, Chopped Chilli and Garlic) greeted us on our table. The floor manager introduced us that the sambal was to be eaten with the chips. My favourite was the Shallots Sambal.

After placing our orders, we were served the Amus Bouche which was curry chicken on top of a cracker. The pleasant surprise of the flavour from the curry chicken gave a hint the style and approach of the chef's cooking.

Next we had their Signature Sate. There were 7 different type of Sate on their menu. We went for the Sate Ayam Madura which is an Eastern Java delicacy of grilled chicken tenders served with creamy roasted peanut sauce. The meat was really tasty and flavourful without the sauce.

For appertiser we had Kepiting Soka Acar Kuning. The crispy soft shell crab with sweet and sour turmeric spice infused vegetables and pineapple pickle was a delight to the palate.

For my main course, I had Angus Steak Rendang, a tender beef steak tenderloin topped with an extremely flavourful Javanese style rendang curry sauce. The rendang sauce was kind of mild but having said that it did not overshadow the piece of premium beef. The Angus Steak was so good that I can eat it without any sauce.

There were many good reviews for their Confit Sakura Ayam Tuturage, a light citrusy confit chicken curry from the Northern Sulawesi so I asked my partner to order it. We were lost for words to describe the sauce. It was very good. The chicken was also very tender.

Sugalight's ice creams are made with with Xylitol, a premium natural sweetener found in corn. Xylitol is lower in calories than sugar, prevents tooth decay and does not cause dangerous spikes in blood sugar levels. Sugalight's ice creams are great for diabetics and health conscious people keen to manage their sugar intake.Sugalight Factory is located at Joo Chiat Place. It is currently a take away shop but has plans to expand its business. The three month's old shop has innovatively formulated 20 over delicious low fat and sugar free ice creams flavours that taste like premium high-fat ice creams. They have many flavours such as Cappuccino, Plain Valrhona Chocolate, Strawberry Bliss, Creamy Durian, Matcha Green Tea, Fat-free Mango Sorbet, Vanilla Macadamia, Jamaican Rum and Raisin, Baileys Irish Cream etc.

The Ube Purple Yam ice cream excited me the most. The beautiful purple colour came from Ube which is a purple yam from Philippines. I was introduced to Ube (Purple Yam) ice cream many years back when my Filipino colleague brought it back from Philippines. I finally got to taste it again without flying to Philippines.

The Durian Ice Cream at Sugalight Factory used a mix of D24 and Mao Shan Wang durians. It is one of their best sellers. I found it surprisingly better in flavour than some of the premium ice cream shops.

Whoever came out with the idea to turn my favourite Pulut Hitam dessert into an ice cream is a genius. Now I have the excuse to enjoy my dessert anytime of the day with Sugalight's Pulut Hitam low calories and sugar free ice cream.

Every scoop of the fruity Crumbly Strawberry Ice Cream came with bits of the natural fresh strawberries delighted the palate with its natural fruity flavours. The Italian Hazelnut Ice Cream although looked light in appearance, it had a strong lingering nutty flavours.

For tea and alcohol lovers, there are Japanese Green Tea and Rum & Raisin ice cream flavours too. Sugalight's ice creams althought are less sweet and creamy compare to other premium high-fat ice creams, they have a stronger natural ingredient flavours.

Pho 99 is a little Vietnamese restaurant tucked at the corner of Amoy Street just opposite Amoy Street Food Centre. Pho 99 serves authentic Vietnamese cuisine and you can also find Trung Nguyen Vietnamese drip coffee here.The hot and steamy Pho with sliced beef and meatballs were as good as what I had in Vietnam. It also came with a side plate of basil, sawtooth like herb, lime and chopped chilli which you can add to your likings.

Bun Thit Nuong is a simple and popular noodle dish in Vietnam. It consists of cold rice vermicelli mixed with fresh vegetables and topped with grilled/bbq pork chop. It is served in Nuoc Cham sauce a type of Vietnamese dipping sauce made mainly from fish sauce. My first impression of the noodle dish is Vietnamese rice roll unwrapped version. It tasted pretty good with the different textures. It is light, low fat, healthy and cool.