In the 2015 version of San Pellegrino and Acqua Panna's Asia's Top 50 restaurants listing, Osteria Mozza is the top-ranked Italian restaurant. So that makes it Singapore's best Italian eatery ... right?!?Anyways decor is nice and ambience is energetic and lively. Food is very good ... be warned though that some dishes (like the mozzarella with parma ham and any pasta ragu) are a little on the salty side. In isolation they're fine, but if you mess up and order 2-3 of them the sodium levels can be a bit high.At $240 for two people (for dinner) prices aren't cheap at all ... but you could also say "osteria mozza is a lot cheaper than any other of the top 10 restaurants in singapore" and sort of deceive yourself that it's reasonable Remember to make a reservation because this place is packed even on weeknights.

Do visit blog for full review and photos: http://bit.ly/1BtsVLQ

Please visit http://bit.ly/1ryxUau for full review and photos.
Fat-tastic. Because the food was fantastic, and the restaurant is named Fat Cow, get it? OK, I suck at coming up with puns, so let's talk about the food instead.
Visited Fat Cow for their set lunch - Wagyu Donburi (Beef Bowl) set at $39 and the Fat Foa Gura Don (Beef and Foie Gras) set at $43. Each set comes with salad, miso soup, chawanmushi and ice cream / dessert.Food's pretty darn good for the price. Of course can't expect A5 kobe or matsusaka at this price range lah.Minor niggles: A bit too much rice, and the drinks are expensive (green tea $5 per person). But overall definitely highly recommended.

Chef Joël Robuchon - Chef of the Century by Guide Gault Millau in 1989; Holder of a world-record 28 Michelin Stars across his empire of restaurants around the globe. Two of these restaurants happen to be in Singapore's Resorts World Sentosa - the grander, more formal and more expensive Joël Robuchon Restaurant and the slightly less intimidating L'Atelier de Joël Robuchon.L'Atelier de Joël Robuchon

I totally love how a huge chunk of the dining area comprises bench-type seating in a horseshoe around the open kitchen. Being the foodies and amateur wannabe chefs that we are, there's something ... therapeutic, almost hypnotic about watching a world class kitchen at work. It's not too far from watching a live episode of Hell's Kitchen, actually. A far more civilised version without the swearing and manufactured TV drama.Bread Basket

For all the accolades and awards, Robuchon's bread basket here is curiously ordinary - nothing really worth mentioning.

The restaurant serves three variants of Set Menu at $68, $98 or $138, representing an increasing number of appetizers and main courses which you can order off the seasonally-changing menu. The darling goes for the $98 menu (2 appetizers, 1 main course), while I go for the more manly $138 (2 appetizers, 2 main courses).Amuse Bouche

Which bring us on to the Amuse bouche - foie gras custard with a balsamic reduction topped off with Parmesan Foam. Cheese and Duck Liver, who would've guessed they went so well together?L'Endive

The first of our appetizers introduces us to a never-before-seen ingredient: a leafy vegetable called an endive. It's presented as a salad here with parmesan shavings, hazelnuts and foie gras pâté. Oh, and some edible flowers. The endive itself turns out to be a crunchy, tangy vegetable with a somewhat sweet aftertaste, matched perfectly by the savoury foei gras.Le Crabe

The layers of King Crab sandwiched between layers of turnip was a bit of a let down. We thought that the crab was lost and overpowered amidst the crunch of the turnip and the accompanying sweet and sour sauce. A double disappointment here considering the $15 supplement.La Grenouille

No such disappointment with the Frog Legs Ravioli - seasoning has been kept to a minimum here allowing the slight sweetness of the frog legs to maintain center stage. Gorgeous with the parsley sauce as well.Le Foie Gras de Canard

More foie gras follows! At a $17 supplement we would have hoped for 'proper' goose liver instead of duck; but to be honest it's prepared so well that we would have been hard pressed to tell the difference. If we had to nitpick perhaps a longer sear to get a more substantial crust would have been great. Oh, and a spoon to mop up that gravy with the Paimpol beans. Le Saumon

Onwards to the main courses! The salmon was cooked a perfect, juicy medium rare, and was delicious with the accompanying sweetness from maple syrup - tempered with that mustardy goodness from wasabi. The crispy skin was served on the side with another portion of endive salad.Le Vivanneau

The second fish course - Pan seared Snapper with baby leeks and lemongrass. Juicy, succulent flesh with an oh-so-crispy skin. One day I will teach myself how to cook fish this well.Le Coquelet

The Spatchcock Chicken took top honours as our favorite dish of the night, though. "Spatchcock" is a method where the chicken is split along the backbone and skewered before cooking. In this dish the technique is used on a coquelet - a young or baby chicken - and is uber delicious on its' own. The addition of that superbly umami gravy and pairing of a bolognese-flavored ratatouille makes it all the more perfect. Robuchon's Mashed Potatoes

The main courses are also served with a helping of Robuchon's Mashed Potates - very rich (with liberal dosages of butter and milk), very smooth (achieved by running the mashed potatoes multiple times through a fine sieve).La Creme Brulee

Today's Creme Brulee comes with tangy passion fruit and sweet berries. And a small edible flower. How do you know which flowers are edible and which aren't?Le Multivitamine

And our other dessert - Red berries spiced coulis on Victoria pineapple sorbet. Topped off with popping candy as is all the rage in desserts these days.Coffee, tea and madeleines

Overall we thoroughly enjoyed our dinner very, very much. The restaurant isn't perfect - we thought the maître d's sour demeanour and constant pacing up and down the dining area was somewhat intimidating; and our wait staff weren't as knowledgeable about the menu as we would have expected in an establishment of this level. Nevertheless barring the crabby appetizer, the food was amazing and pacing of service was perfect. Non stop entertainment provided courtesy of observing the kitchen at work, too! Total bill came up to $313 for two people which is pricey but in our opinion quite worth the money. If you're interested to splurge on the best the restaurant has to offer there's also a degustation at $240.

L'Atelier is open for dinner only on Thursday to Monday (closed Tues and Thurs). Reservations recommended at Robuchon@RWSentosa.com. Non-halal.

Do visit our blog for more reviews at http://look-see-eat.blogspot.sg/

JAAN was ranked 17th best in Asia and 5th best in SG in this year's edition of Asia's 50th best restaurants.
The view from the 70th floor is awesome in the day time and probably even better at night. Service is friendly and courteous without being intrusive, and the wait staff are knowledgeable about the dishes, ingredients, etc.We went for the 5-course degustation lunch (normal menu + herbivore/vegetarian menu). Food is overall very, very good, and we were particularly impressed by the vegetarian option and his extremely clever usage of non-meat products to still tease the palatte.Not all is perfect, though. I thought some dishes were a bit 'busy,' as in too many individual bites on the same plate competing for attention rather than a single coherent dish. Pricey as well, but not more so than any other restaurant in this price range.Please visit http://look-see-eat.blogspot.sg/2014/03/singapores-best-restaurants-jaan-5-at.html for full review and photos!

Please visit here for full review and photos of all 20+ courses: http://look-see-eat.blogspot.sg/2013/12/singapores-best-omakase-sushi-shinji-by.html

Two weeks ago I reviewed the $75, 9-piece sushi lunch set and concluded it was the best sushi in Singapore and hence was insanely good value. Today let's look at the Omakase, which at $250 is more than triple the price for some additional sashimi and cooked dishes.For lunch, we get different appetizers and desserts, and a grand total of 3 sashimi courses, 3 cooked dishes, half a tomato, 10 nigiri sushi and 1 maki.The sushi is, of course, sublime, especially the shari (rice) which is the best I've ever eaten anywhere in the world including Japan. The cooked dishes have some hits and some misses, so aren't all that great.Considering the price differentials, it's hard to recommend the Omakase over the 'regular' lunch sets; however if you're in the mood for the absolute best the restaurant can offer, you won't be disappointed.